Hybrid rye for distilling
Rye can be used to add a distinct spicy character and unique colour to brewing, distilling and grain neutral spirit applications. Its use in both craft and commercial sized producers is increasing rapidly.
Rye often has a slower processing throughput owing to its higher residue viscosity compared to wheat and barley – this necessitates the careful control of mash filters, temperatures and handling in the production process.
Key characteristics of rye:
- Spicy and earthy flavor and texture
- New market options as a novel ingredient compared to maize, wheat, hops and barley
- Alcohol yield is comparable to current soft wheat standards (within 7 - 10% *) work is currently on going to compare rye alcohol yield to spring barley standards
- Environmentally friendly in the supply chain – rye uses far less nitrogen, fungicide and water to grow and produce than most other cereals
- Versatile uses as rye whisky, rye malt, pot still rye, crystal rye, rye IPA and lager, gin, vodka and others
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