Much has been said about the corrections that consumed the spirits market in the past two years.  If I head the word "headwinds" once more, I think I'll choke!  That said, this article from Forbes gives a realistic look at the market for 2026, with some reasons for optimism, especially in craft spirits.  With rye whiskey in particular, they predict a second wave:

Rye’s Second Wave: Beyond the 95/5 Formula

Rye whiskey helped fuel the craft boom, but much of it followed the same templates: 95% rye, 5% malted barley, spicy, sharp, and cocktail-centric, or with a significant corn component in the mash bill, making it more bourbon-like.

In 2026, rye is diversifying and exploring new aroma and flavor profiles. Distillers are experimenting with innovative mash bills, heirloom rye varietals, 100% rye grain-to-glass expressions, malted rye, and hybrid styles that blend rye with bourbon or malt influences. The result is rye that can be fruity, floral, nutty, or creamy — not just spicy and peppery.

Producers like Catoctin Creek, Still Austin, and Distillery 291 are expanding what rye can be, not just how it tastes but how it fits into cocktails beyond the Manhattan.

The article does a nice job delving into the importance of transparency, authenticity, and regaional identity.  

There are more good whiskey bottles, fewer bad ones, and better reasons to trust what is inside the glass. That is what growing up looks like — and it tastes better than hype ever did.

I encourage you to read the full article, here.