Why Rye Fifty-One?

Alright, let’s talk about why Rye Fifty-One. When I was the Master Distillery for Gretzky’s distillery, I was constantly asked by bartenders: “What percent rye?” It got under my skin a bit. Why? Because that question comes straight from the American playbook—and I’m here to remind people that we Canadians have a whole different approach to rye. For us, rye is still the star of the show; Not by being 51% but by being the “spice” that adds a kick and flavour to the light corn spirit. And don’t get me started on how percentage doesn’t equal flavour. There are a lot of 100% rye vodka out there! Percentage simply doesn’t equal flavour.

But here’s the thing: I wanted to show that a Canadian blended whisky can absolutely be made with a higher concentration of rye, be a full-flavourful experience and still not break the bank—whether you’re sipping it neat or throwing it into your favourite cocktail. 

House Rye flavour – Sourced or Not Sourced:

Alright, let’s clear the air on this rye thing because I’ve heard some murmurs that need addressing. Apparently, people are asking if I can really call it my rye if I don’t own the distillery. Well, here’s the deal.

I’ve been distilling for years, and while I don’t own a distillery (yet—Oh she be close!), I still don’t consider my rye to be “sourced” in the traditional sense. Sure, I don’t own the still, but I am the maker. I design the process, I run the equipment, and I control every detail of the production. Currently, I’m working at Spirit in Niagara Distillery, using their beautiful 12” continuous column. But every batch I make is my recipe, my technique, and my hard work.

So, no, this isn’t sourcing. I’m not just buying whiskey from another distillery and slapping my name on it. But just to be clear, there’s absolutely nothing wrong with sourcing rye. In fact, I designed this product so that it could be made either from sourced rye or House rye (the stuff I make). If, someday, my rye takes off like a rocket and I can’t keep up with demand, I’ll probably have to source the rye—and guess what? That’s totally fine with me! The goal is great whiskey, no matter where it’s made.

Now, let’s break it down or, at least, how I’m breaking it down:

1. Sourced Rye: Rye I bought from another distillery. Think of it like picking up some pre-made dough from the store.

2. House Rye: Made by me, from grain to glass. Sure, it’s made at someone else’s facility, but it’s all my hands on deck.

So, if you’re still not convinced it’s not “sourced,” that’s cool, but I’ll just keep making the rye the way I want—authentically mine. And in the future, if I’m sourcing rye? No sweat. It’ll still be the same quality, and I’ll be happy to keep creating something you can enjoy. Plus you can always check back here and see exactly how much of my House Rye is in your bottle.

Lastly, if you don’t see the fine details you’re looking for, please reach out and ask! I’ll be more than happy to update this page with everything you’d like to know. Cheers!