When considering the misty roots of rye whiskey in America, it is easy to thinking that rye, the grain, had no history in America until Palatinate or other German settlers arrived.
That is not so. Rye was grown in the American Colonies, including in deepest New England, from earliest days. Rye was long known in England although little raised for foodstuffs. In America, different varieties of rye were grown for food, e.g., on the Southern coast and mountain interior.
The main reason American settlers adopted rye for food was the soil often would not support wheat culture. Rye flourished better in acidic soil, for example. Colonists’ bread was frequently a mixture of rye and corn, or rye and wheat.
For an overview of rye’s use in America this 1878 industrial history offers a clear picture, see pp 127-128. It makes useful references to whiskey as well. Note that Samuel Goodrich recorded that rye was first raised in Massachusetts in 1633. Other sources are in accord with this.
Rye over time declined for foodstuff once wheat, from suitable granaries, could be brought to every U.S. market by rail and water shipment. Hence, the vocation of rye after 1800 was increasingly for whiskey.
In turn, rye for whiskey declined as corn spirits became more popular, that is, in bourbon and in largely neutral alcohol for blended whiskey.
“Boston Brown Bread” is how New England’s generic brown loaf was known outside its birthplace. Here are a few recipes from the 1850s, each of which uses rye. Modern Boston Brown Bread may use rye flour with corn. Whole grain wheat sometimes replaces the rye.
New England brown bread is the “rye-and-Indian” bread of the earliest colonists.
Therefore, when the Germans sowed rye for bread in western Pennsylvania, parts of West Virginia, and Maryland, rye’s use was not unique to them.
It remains true that whiskey made from rye appears in early German communities in these areas. I cannot find a comparable tradition in New England, New York, or New Jersey.
There was some gin-making in New York which probably used rye in the mash. 19th century geneva gin recipes report often rye and barley malt as the mash, and rye still figures largely in the component of genever gin which is the low-proof, often pot still distillate (the “flavouring” element in Canadian terms).
But gin was usually treated with juniper and other flavourings and can’t be considered a whiskey properly speaking.
Whether Dutch-American distilling influenced Pennsylvania rye distilling is an interesting question. The possibility must be left open.
New Jersey hooch used apples and other fruits as the base. In the South, peach and other fruit brandies (white alcohols) similarly were distilled from surplus tree crops. New England was prototypical rum land.
Since whiskey was not an English inheritance – even their gin is rather distant from the grainy oude genever of Holland – it makes sense no tradition of rye or corn-distilled spirit emerged in early Anglo-American communities.
It’s true that George Washington famously distilled at Mount Vernon, but this was toward the end of the 1700s. By then, whiskey was becoming a generalized drink as many observers of the day noted. Its use outside the core areas of development was stimulated by brandy and rum shortages caused by the war.
So we come back to the one and certain point: rye whiskey, ancestor to bourbon, becomes a thing in non-English pioneer Pennsylvania, where the Scots-Irish and Germans lived. These ethnicities had a tradition of distilling spirits from grain in Europe, including rye in Germany.
Their traditions in America must have mingled. Once generalized the use spread finally into Canada.
And so, care must be taken not to conflate the German role in an American rye spirits tradition with introducing rye as a grain in general. Germans did not do that.