“Rye whiskey“ can refer either to American whiskey, which must be distilled from at least 51% rye and aged two years or more, or Canadian whisky, which may or may not actually include any rye in its production process. Full in body and spice, rye — which had been playing second fiddle to its closest cousin, bourbon, ever since U.S. corn production increased in the decades following Prohibition — has been making a steady comeback on cocktail menus across the country in the last decade. (M. Pruett)