By now, we’ve made it abundantly clear there’s something extremely special about Rye. Not only is it America’s original spirit, but it’s also a hardy grain that can withstand low temperatures, be baked into bread, and contribute to myriad health benefits. Plus it makes an extraordinarily delicious whiskey.

To honor this incredible and (until now) overlooked grain, we’re counting down 30 reasons to love Rye throughout November. We believe in a return to our roots, both literally and figuratively, and we will not only give you reasons to love whiskey, but to love the original grain itself. We find it remarkable that such a small kernel can have such an immense impact, and ultimately we hope to christen November as Rye Heritage Month to give this remarkable grain its due.

Today’s fact is simple: #30 The scientific name of cultivated rye is Secale cereale. The origin of the word “secale” is unclear, but it possibly stems from Latin secare, to cut. It is technically a grass (Family: Poaceae), and may have been cultivated (but not domesticated) prior to the holocene (11,700 years ago).