Rye whiskey often plays second fiddle to bourbon, but for many drinkers, it’s a whiskey that deserves the spotlight. And indeed, rye is the original American whiskey—it was more widely distilled in the Colonial era than its corn-heavy counterpart and, up until Prohibition, often outsold bourbon. Classic cocktails almost always feature rye rather than another American whiskey—try a Manhattan, and you’ll taste why drier rye makes a better match for vermouth than sweet bourbon.

But “rye” isn’t just one thing. The mashbill has to contain at least 51 percent rye by law, but historically, many ryes—like Monongahela, which originated in Pennsylvania in the 18th and 19th centuries—contained a much higher proportion. Today, there’s an entire subcategory of ryes that identify as “high rye”—a term borrowed from bourbon, with no official distinction, but generally understood to contain 70 percent or more rye grain. Many of today’s rye drinkers first encountered the whiskey via MGP, the Indiana distillery whose 95-percent rye mashbill—featured in brands like Bulleit and Redemption—has become a distinct style unto itself.

And then there’s Kentucky-style rye, which usually has a “bare minimum” mashbill with rye content at or just above the 51-percent baseline. The proportion is so modest that, in a blind tasting, this style of rye can easily be mistaken for bourbon. But experienced drinkers should be able to pick out the grain’s herbal and spice notes amid familiar charred-barrel flavors of vanilla and caramel.

Among many Kentucky-style ryes, Sazerac, made at Buffalo Trace, is an archetypal example. Although the distillery doesn’t disclose its mashbill, it is widely accepted to be at or near 51 percent rye. Flavor-wise, there’s no doubt Sazerac hews to the Kentucky style—it has peppery spice, warm clove, and savory licorice notes mixed in with vanilla, caramel, and sturdy oak. Sometimes called “Baby Saz” in deference to the 18-year-old version that’s part of the Buffalo Trace Antique Collection, this bottling is likely 4 to 6 years old and, at about $30, is one of the best deals around for a workaday rye.

But it’s not the only one! There are plenty of other great Kentucky-style ryes to enjoy. When you’re ready to explore, check out the bottles below.

Rittenhouse Rye

Though the brand was once made in Pennsylvania (named for Philadelphia’s Rittenhouse Square), it fell victim to the American whiskey downturn of the 1980s and was eventually acquired by Heaven Hill. Since that distillery is based in Kentucky, modern Rittenhouse features a 51-percent rye mashbill—though, oddly, there’s no historic record of its original recipe, which historian Laura Fields speculates contained at least some corn. Rittenhouse nowadays is packed with berry and other fruit flavors, offset by a mild spice. Its bottled-in-bond proof of 100 adds a pleasing textural boost, making it a favorite of bartenders.

Russell’s Reserve Rye

Made at Wild Turkey using a 51-percent rye mashbill and aged for six years, this is an OG among Kentucky ryes. Wild Turkey was one of the few distilleries that kept making rye in the 1980s and ’90s, when virtually nobody was buying it. Subsequently, as rye underwent a resurgence in the 2000s, the distillery added this Russell’s Reserve version of its core product—a more refined take on 101 Rye. And if you want something even more special, look for the single-barrel version.

Michter’s US*1 Rye

Master distiller Dan McKee doesn’t disclose the mashbill of this whiskey, but it definitely fits the profile of a Kentucky-style rye. Gentle baking spices pervade the nose and palate, with prominent brown sugar sweetness acting as a counterweight. The relatively low proof of 84.8 might turn off some drinkers, but it shouldn’t—this whiskey is a solid all-rounder that’s as at home in cocktails as it is in a rocks glass.

Old Overholt Bottled-in-Bond

Another historic Pennsylvania brand that ended up in Kentucky—this time in the hands of Beam. As likely happened with Rittenhouse, Overholt dialed back the rye grain in its mashbill so that its current iteration just meets the legal requirements. With warming allspice, chocolate, and nut flavors, Overholt was long bottled at only 80 proof and, later, 86 proof. But the bottled-in-bond version that debuted a few years ago—without chill filtration—spotlights the whiskey’s best qualities.

Never Say Die

A rye that’s aged in... England? Hear us out. The whiskey is distilled in Kentucky from a sweet mash with a rye content of 56 percent—though the brand doesn’t disclose the source, those details are a dead giveaway that it was made at Wilderness Trail. It matured for five years in Kentucky and then was loaded onto a ship, ultimately coming to rest at White Peak Distillery in Derbyshire, UK. Sounds gimmicky, but there’s no mistaking the quality and depth of flavor in the whiskey’s mix of peppery heat and fudgy sweetness.