Maryland rye was a style of American whiskey made popular during the Civil War, while soldiers were stationed in the region defending the nation’s capital. It’s characterized by a high-rye mash bill with just a bit of corn and a good chunk of malted barley.
At Leopold Bros, the recipe of 65% rye, 15% corn, and a whopping 20% of their own floor-malted barley from the distillery, captures the buttery, fruity essence of Maryland rye and of a whiskey-making tradition that officially died in the early 1970s.
