Rye’s Revival // How America’s Spiciest Whiskey Came Back
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Rye’s Revival // How America’s Spiciest Whiskey Came Back
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Once the backbone of American whiskey, rye all but disappeared from bars and back shelves for decades. Then, quietly—and then suddenly—it came roaring back.
On this episode of Decades Distilled, Kurt and Sarah dive into the surprising rise of rye whiskey in America, tracing its journey from pre-Prohibition staple to near extinction, and back again as a favorite of bartenders, collectors, and modern whiskey drinkers.
They unpack what makes rye different from bourbon, why its bold, spicy profile resonates today, and how shifting tastes, craft distilling, and cocktail culture helped fuel its revival. Along the way, they share the key moments, brands, and cultural shifts that turned rye from an afterthought into a star.
Pour something with a little spice and join the conversation — this one’s all about rediscovering a classic.