Rye whiskey
[2] By 1808, Allegheny County, Pennsylvania farmers were selling half a barrel for each man, woman and child in the country.For example, Brown-Forman began production of a Jack Daniel's rye whiskey and released unaged and lightly aged versions as limited editions.At its peak, Washington's original distillery was among the largest producers of rye whiskey in the United States, averaging 11,000 US gallons (42,000 L; 9,200 imp gal) per year.Maryland-style, for example, historically contained 65-70% rye and 30-35% corn in the mash bill, and generally had a sweet flavor.[15] With the decline of straight rye whiskey after Prohibition, and the subsequent closure of large distilleries in Maryland and Pennsylvania, the historic distinctions were mostly lost, though the 21st century revival of American straight rye has seen modern producers describe their productions in terms of these historic styles.By the 2020s, tariffs on biogas producers had led to an increase in availability of the grain, leading modern distilleries to begin experimenting with the new raw material.
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