American Whiskey Ice Wine Rye Whiskey Germany Rheingau / Rheinhessen 375ml

The United States of America is a country of great cultural diversity, influenced by migrating nations from across the world. As such, its whiskey industry is a fascinating and complex one, which represents the range of regional differences found there.

The Irish were the original pioneers of American whiskey, and when they emigrated in their thousands from the old country, they brought their skills, knowledge and distillation techniques with them, to give them something to remind each other of home in the New World. This is why American whiskey goes by the Irish spelling, with the additional ‘e’, and why many traditional American whiskies closely resemble the original Irish style.

Today, there are several different types of American whiskey, and the styles and production techniques are now set out in US federal law, cementing a set of characteristics and production methods to preserve and protect the industry.

Corn whiskey, which is made from a minimum 80% corn in the mash and aged for a short period, is probably the most historic of the American whiskey styles, but others like rye whiskey, which is made from a minimum of 51% rye and aged in charred barrels, are growing in popularity among a new generation of drinkers looking for something unique, interesting and independently produced. Alongside these styles, we find Tennessee whiskey, which uses maple charcoal for sweeter notes, the softer wheat whiskies, the world-dominating Bourbon whiskies, and others which are peculiar to specific states and regions.

Rye Whiskey is enjoying something of a renaissance of late, with sales rocketing in recent years thanks to a growing interest in strong, unique flavors, and small, independent distilleries. Rye Whiskey is a drink which is all about powerful, bold flavors, with plenty of spice and bitterness when drunk young. Aged, however, it takes on a deep set of subtle notes which are beautifully mellow and complex, and becomes a fascinating example of what whiskey can be when made with expert hands.

In order for an American Whiskey to be labeled a Rye Whiskey, it must have a mash content which is no less than fifty one percent rye. This separates it from Bourbon, and it is this which gives it its distinctive flavor and spiciness. Toffee, cinnamon, caraway, cloves and oak are typical tasting notes, and ‘straight rye’ whiskies - which are aged in charred oak barrels - take on plenty of the smokiness of the wood, adding a further, fascinating facet.

Rye Whiskey has its spiritual home in the northeastern states of Pennsylvania and Maryland, and cities like Pittsburgh produced vast quantities of Rye Whiskey in the 18th and 19th centuries. Most the old distilleries were closed during the prohibition era, after which time rye whiskey more or less disappeared completely, but the twenty-first century is seeing old recipes being resurrected and released to rave reviews.

As in many Old World countries, the rise of viticulture in Germany came about as a result of the Roman Empire, who saw the potential for vine cultivation in the vast flatlands around the base of the Rhine valley. Indeed, for over a thousand years, Germany's wine production levels were enormous, with much of the south of the country being used more or less exclusively for growing grapes. Over time, this diminished to make way for expanding cities and other types of industries, but Southern Germany remains very much an important wine region within Europe, with many beautifully balanced and flavorful German wines being prized by locals and international wine lovers alike. The hills around Baden-Baden and Mannheim are especially noteworthy, as these produce the high end of the characteristic semi-sweet white wines which couple so perfectly with German cheeses and pickled vegetables. However, all of Germany's wine producing regions have something special and unique to offer, and are a joy to explore and experience.

The region of Rheinhessen is the largest and most productive of all of Germany’s wine regions, and wine has been produced here since the Roman occupation of the country. It was favored by Charlemagne, too, whose influence was felt all over Europe, and Rheinhessen wines were at many points in history the height of fashion. Rheinhessen is bordered by the mighty river Rhine in the north and to the west, and is typified by its undulating topography - indeed, it is known locally as the ‘land of a thousand hills’.

The finest appellations in Rheinhessen are generally considered to be those in the Roter Hang (red slope), where the red sandstone soil imparts plenty of character and fascinating features. However, many popular and highly regarded wines from Rheinhessen are produced on the banks of the river Rhine, where the varied soils are full of interesting characteristics carried by the water. The majority of wines produced in this part of Germany are white, with sixty nine percent of the region’s total output being made up of Riesling and Muller-Thurgau varietal grapes. Red wines also thrive here, though, and Dornfelder is a popular varietal which is regularly praised for its depth and expression.