Distillers around the world are catching on. They’re taking this rebellious grain and making it their own, each in their own way. But it’s a bit of a gamble for them, too. After all, single-malt whisky is a well-behaved beast. The use of malted barley results in a smooth, soft, flavourful spirit, rich and rounded on the palate. Meanwhile, in blended Scotch whisky, malt is the star that sits atop light grain whisky, bringing the flavour and fun to the mix. However, while these are crowd-pleasing aspects, malted barley can be – dare I say it? – a little bit bland. That’s almost its appeal: it’s a grain that ferments well, distils well, matures well and tastes great. Rye, on the other hand, is offering a real point of difference.

And then there’s the fact that distillers are learning to lean ever more into what grows on their doorstep. Rye is a hardy cereal that is widely cultivated around the world, so it is logical to use it for whisky-making. Look at Finland; it is a country that embraces the use of rye in everyday life. The Finns consume more of the grain per person than anyone else in the world. Therefore, it makes sense for Finnish distillery Kyrö to focus its whisky-making around this staple. This all-rye distillery is crafting a variety of high-quality spirits such as gin, whisky, and other special releases from this flavoursome cereal. Here, rye is a way of life.

So, too, at Denmark’s Stauning. Tucked away in a windswept part of the country, these guys are doing things the old-school way – from floor maltings, to direct-fired stills, not to mention the use of Danish rye like their grandfathers grew. Their rye whisky is intense and full-flavoured. It hits you with spices and the rich, bready, peppery flavour that only rye can deliver.

It is not just in the Nordic countries where rye has taken hold. Even Scottish rye whisky is on the rise, where malt whisky has been king for centuries, places such as the Arbikie Distillery are shaking things up. The approach there is all about heritage grains, and its rye whisky is a love letter to the past, with a rough-around-the-edges charm that makes you feel like you’re drinking history in a glass.

It’s great to see rye putting down roots in new places. This whisky with attitude isn’t for everyone, and it doesn’t care to be. Distillers around the world are embracing this – taking rye, bending it to their will and letting it speak for itself.