Preserve as a Developing Zettel, not a settled typology, until the cited production records and period trade evidence are independently checked.
A process-based regional typology and decline narrative.
Wondrich distinguishes eastern rye's sweet mash, rye with barley or rye malt, three-chamber still and doubler, low barrel-entry proof, and heated aging from western rye's corn-bearing sour mash and bourbon-like production; he then traces consolidation, reformulation, relocation, and the end of the eastern system.
PDF 130
PDF 129
Whisky, rye
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