
At Washington’s Virginia home, Mount Vernon, the Distillery from his time period has been reconstructed and Rye Whiskey is made there. On a tour, visitors can learn all about the stages of whiskey production and periodically the whiskey produced as part of the demonstration process is put on sale. Lucky for me, I was able to procure one of these prized bottles.
At Mount Vernon, the whiskey distilled uses Washington’s original mash recipe and traditional 18th century methods are used in the production. The method of production includes grinding all of the grain in the water-powered gristmill, fermenting it in wooden mash tubs and distilling in copper pot stills heated by wood fires. Overall, making the Rye Whiskey is as close to George Washington’s original rye as possible.

- 60% rye,
- 35% corn,
- 5% barley
According to the records, it is apparent that the whiskey was distilled at least twice before being sent to market. Unlike the whiskey sold at Mount Vernon today, in Washington’s time the whiskey would not have been aged in barrels but sold in its unaged clear, colorless form.
Rye Whiskey is a whiskey
that is distilled from at least 51 percent rye. Also, rye is a
type of grass that is a member of the wheat family and closely related to
barley. Rye whiskey tastes like a spicy, grainy, hard-edged version of
bourbon.
For me, I will be happy to pair
my Washington Straight Rye Whiskey with my Home-Brewed 1744 Porter. Cheers to Founding Father and Distiller in
Chief, George Washington!