HORTON HEIRLOOM RYE

TEN SEEDS.
ONE NEW YORK COMEBACK.

The story of a nearly forgotten rye grain, brought back to New York fields and into every bottle of Jaywalk.

A GRAIN WORTH WAITING FOR.

When Allen Katz, Tom Potter and Bill Potter set out to revive rye whiskey in New York, they went looking for more than a dependable crop. They wanted grain with a distinctly New York story and character of its own.

Their search led to Horton Rye. An heirloom variety that was no longer commercially grown. The project began with just ten seeds and one audacious question: could Horton be brought back at a meaningful scale?

10

ORIGINAL SEEDS

The modest starting point for the Horton Rye project.

13+ YEARS

OF PATIENCE

Testing, planting and refinement before Horton was ready.

200 ACRES

IN THE FINGER LAKES

The annual New York harvest Horton has grown into.

RAISED IN NEW YORK

FROM TEN SEEDS TO OPEN FIELDS.

Working with New York farmer Rick Pedersen and agricultural researchers, the team patiently multiplied those first seeds.

It took years of planting, selection and propagation before there was enough grain to distill. What began as an experiment eventually became a working crop grown in New York’s Finger Lakes region.

WHY HORTON?

FLAVOR OVER CONVENIENCE.

Horton was never the easy route. It was pursued for the possibility of character beyond the familiar generic spice of rye and because bringing a New York grain back to New York whiskey was worth the effort.

The harvest is only the beginning. Distilling, maturation and blending reveal what this remarkable grain can become in the glass.

THE JAYWALK RANGE