1792 Kentucky Straight Rye is the first straight rye whiskey released under the 1792 brand by Barton 1792 Distillery in Bardstown, fermented with the brand's bourbon yeast and bottled at 100 proof (50% ABV).
A permanent addition to the core lineup, 1792 Rye was developed by master distiller Ross Cornelissen from rye grain sourced from Canada, Europe and the northern United States: Canadian rye contributes floral lift, northern US grain delivers peppery spice and European rye provides bready, herbal depth. Rather than a neutral rye yeast, it is fermented with 1792's signature bourbon yeast, which introduces a subtle fruit-forward sweetness to balance the rye's intensity. Cornelissen felt the whiskey reached its peak at 100 proof.
Spice-forward and layered, it pairs floral lift, peppery rye spice and bready, herbal notes with warm baking spice, oak and a touch of fruit sweetness.
The classic 1792 decanter makes it a handsome gift.
American rye whiskey is made from a mash of at least 51% rye and aged in new charred oak, giving it a spicier, drier character than bourbon, with notes of pepper, herbs and baking spice.
Rye whiskey must be made from at least 51% rye.
Straight rye must age at least two years in new charred oak.
Serve it neat in a Glencairn glass.
A splash of water opens up the floral notes.
It makes a classic Manhattan.
It is a great gift for bourbon fans exploring rye.
Tasting Notes
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Nose: Floral lift, bready rye.
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Palate: Peppery spice, herbs, fruit sweetness.
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Finish: Warm baking spice and oak.
Specifications
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Distillery: Barton 1792, Bardstown, Kentucky
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Master Distiller: Ross Cornelissen
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Style: Kentucky straight rye
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Grain: Rye from Canada, Europe and northern US
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Proof / ABV: 100 proof (50% ABV)
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Region: Kentucky, USA
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Size: 750ml
How to Enjoy It
Sip it neat or on the rocks, or stir a Manhattan or Sazerac. It pairs with rye bread and charcuterie, spiced nuts or pecan pie.
Frequently Asked Questions
Is this 1792's first rye?
Yes, its first straight rye in the permanent lineup.
What makes it different?
It is fermented with 1792's bourbon yeast for fruit-forward sweetness.
Where does the rye come from?
Canada, Europe and the northern United States.
Explore more in our Rye collection.
