American whiskey can be confusing at first glance. Bourbon, rye, Tennessee whiskey, wheat whiskey, corn whiskey, American single malt, bottled in bond: the terms are everywhere, but the differences are not always obvious.
Some of these categories are defined by the grain used in the mash bill. Others are shaped by production methods, maturation rules, location, or bottling requirements. Two bottles can sit side by side on the same shelf, both made in America, yet follow very different rules and deliver very different flavors.
This guide breaks down the main types of American whiskey, explains what each term actually means, and gives you a rough idea of what to expect in the glass. Taste is always subjective, of course, but understanding the category can help you make a much better guess at what you are buying.
Bourbon Whiskey
Bourbon is a spirit made from a mash bill of at least 51% corn. It must be distilled in the United States, aged in new oak vessels, distilled to no more than 80% ABV, or 160 proof, and entered into the cask at no more than 62.5% ABV, or 125 proof.
You can then get different variations, such as straight bourbon whiskey and bottled-in-bond bourbon. More on those below.
And no, it does not have to be distilled in Kentucky. Kentucky is just the state most famously associated with bourbon, a little like Islay is with peated Scotch whisky.
Bourbon is typically sweet, with plenty of caramel, butter, vanilla, and barrel spice. Due to the new oak aging, it can also have a welcome spicy edge.
Tennessee Whiskey
This is my favorite one to talk about, as it can rub some people up the wrong way. That is not the intention. It is just the simplest way to explain it.
Think of Tennessee whiskey as bourbon whiskey plus one extra step. It follows every single step of bourbon production until the point at which it is put into casks. Before aging, it is filtered through sugar maple charcoal. That is the main difference between the two styles.
Rye Whiskey
Substitute the corn with rye in the mash bill, and there you go: you have rye whiskey.
Rye is one of the more difficult American whiskeys to make. The mash can become very sticky, making it difficult to move from the washback to the still, let alone clean the stills afterwards.
Rye is typically spicier than bourbon. You should expect dried fruit, lemon, some earthy liquorice notes, and a little mint too.
Wheat Whiskey
This is not the same as wheated bourbon, such as Maker’s Mark or Pappy Van Winkle. Wheat whiskey is whiskey where the majority of the mash bill, 51% or more, is made from wheat.
Wheat is one of my favorite grains. It offers a chewier, richer style of sweetness that works so well alongside corn. Wheat whiskeys are typically mellow, with vanilla, chocolate, sweet coffee, and some sweet earthiness, often leaning towards mint. It is a very welcoming style of American whiskey.
Corn Whiskey
This is a more unusual one. Corn whiskey has to be distilled from a mash bill of at least 80% corn. It is either unaged or aged in used casks, much like many Scottish, Irish, or Japanese whiskies.
Mellow Corn is the most famous example of this style. Corn whiskey tends to be sweeter and has less spice due to the use of previously filled casks. On the palate, it usually has plenty to offer in terms of sweetness. Think honey, toffee, vanilla, and sometimes coconut.
American Single Malt
This is one of the newer definitions in American whiskey. American single malt rules are very similar to single malt rules elsewhere in the world.
It must be distilled in the United States, made from 100% malted barley, mashed, distilled, and aged at one distillery, distilled to less than 80% ABV, or 160 proof, and bottled at more than 40% ABV, or 80 proof. It can also contain colouring, unless it is bottled as an American straight single malt. No additional flavorings or neutral spirits are allowed.
As you would expect from something made entirely from barley, American single malt often has a more savory character than corn-based distillates. The flavor also depends heavily on the barrels used for maturation, but you will often find honey, barley grist, vanilla, dried fruits, and apples.
Blended American Whiskey
This one is a slightly touchy topic. To fit this category, the product has to be a blend of at least 20% straight whiskey, combined with other whiskeys or neutral spirit.
I always think of High West when it comes to American blended whiskeys. They are typically blending straight bourbon and rye, or sometimes wheat whiskeys.
This style does have an association with “lower quality” or “bottom shelf” whiskeys, but I have tried some exceptional examples in this category. It is more about the producer than the reputation of the style.
Blended American whiskeys are typically lighter in profile. You still get sweet caramel and welcome spice, but everything tends to be dialled back a little.
Straight Whiskey
Kept to its simplest format, straight whiskey must usually be distilled and kept in the same state, and aged for a minimum of two years in new oak vessels. No additional colouring or flavorings can be added.
The idea of “straight” refers to a product that has not been tampered with. This was a major issue in the early years of bourbon production, when whiskey was often altered, flavored, or stretched before sale.
Bottled-In-Bond Whiskey
Any of the whiskeys above can also be bottled-in-bond, provided they follow a specific set of rules.
The whiskey must be produced from grain distilled during one distillation season, at one distillery, bottled at 50% ABV, or 100 proof, stored under government supervision in a federally bonded warehouse, and aged for a minimum of four years.
How To Choose The Right American Whiskey Style
America is awash with different whiskey styles, and it has just occurred to me that I have never been to an event where you can taste all of these side by side. That would make for a very interesting evening.
Hopefully, these breakdowns help when you are standing in front of a shelf, trying to work out what the label means and whether the bottle fits your mood.
Read the full article at Every Type Of American Whiskey Explained, And How They Differ
