The delicious world of American whiskey spans a spectrum so broad it makes Scotch look simple. While Scotland is the largest whisky producing country in the world, the United States is home to the most whiskey distilleries in the world — with well over a thousand active whiskey distilleries, largely thanks to the flourishing craft whiskey industry.
Related: The 18 Best American Whiskey Brands
American whiskey is predominantly categorised by the type of grain(s) that comprise its mash bill, which refers to the grain combination used when making multigrain spirits. And, in the case of Tennessee whiskey, region also plays a role.
Unlike Scotch whisky which tends to stay loyal to malted barley, American whiskey typically uses a variety of grains such as corn, rye, and wheat, which provide it with a unique flavour profile. Herewith, Albert Review’s quick and dirty guide to understanding American whiskeys for novices.
The main types of American whiskey
Bourbon whiskey
The most popular type of American whiskey. Bourbon is made from a mash containing a minimum of 51% corn and must be aged in new charred oak barrels, distilled and produced in America, and bottled at a minimum of 40% ABV (80 proof). While bourbon doesn’t have a minimum age requirement (with non-aged statements being popular), bourbons labelled as ‘straight bourbon’ must be aged for a minimum of two years. Thanks to its corn content, bourbon tends to be on the sweet side, with dominant notes of vanilla, caramel, and oak often present. The palate is also influenced by the additional grains; bourbons with high-rye mash bills tend to have a dry, spicy quality while a higher wheat content will lend a smoother, nuttier, and sometimes bready quality to the resultant liquid.
Related: The Best Bourbon Whiskeys Are Unfussy & Uncomplicated
There is a common misconception that bourbon needs to be made in the state of Kentucky, however this is not the case, with bourbon distilleries existing across America. However, Kentucky bourbon is the home of the spirit and remains the largest producer of the style today.
Tennessee whiskey
Tennessee whiskey is a subcategory of bourbon (and thus must have a mash bill with at least 51% corn), exclusive to the state of Tennessee. While it’s one of the most popular types of American whiskeys, there are only a few brands of real Tennessee whiskey sold today, Jack Daniels being the most popular. There’s also Uncle Nearest, George Dickel, and Benjamin Prichard. In addition to being produced in the state of Tennessee, Tennessee whiskey must have undergone the Lincoln County Process (also known as ‘charcoal mellowing’) prior to barrel ageing. This sees the distilled whiskey filtered through a thick layer of maple charcoal before being transferred to barrels; this provides it with an extra layer of sweetness and caramel-like tones.
Rye whiskey
Rye whiskey is made with a minimum of 51% rye. Other grains present in the mash bill can include barley, corn, or wheat. Like bourbon, rye whiskey must be aged in new charred oak barrels. Rye whiskey has an idiosyncratic flavour palate; not as sweet as bourbon or as savoury as Scotch, it tends to be defined by its dry, spicy (think cinnamon, nutmeg, ginger, pepper) quality. Rye whiskey sees the dry, dark, and spicy quality of the grain tempered by the sweet oakiness from the charred new oak barrels it’s aged in. Rye whiskey that has been aged for a minimum of two years can be labelled as ‘straight rye whiskey’.
Related: Some Like It Hot; The Best American Rye Whiskeys To Try In 2024
Rye malt whiskey
Often mistaken for malt or rye whiskey, rye malt whiskey has a mash bill that uses a minimum of 51% malted rye. If it has been aged for a minimum of two years and contains no added flavours or colours, it is able to be labelled as ‘straight malt whiskey’; unfortunately, this makes it easy to confuse with classic malt whiskey, which is made with malted barley rather than rye.
Wheat whiskey
In line with the laws of bourbon and rye whiskeys, wheat whiskey is made from a mash of at least 51% wheat. Most wheat whiskeys in America are produced by smaller craft distilleries. Wheat whiskey that has been aged a minimum of two years in new charred oak barrels can be labelled as ‘straight wheat whiskey’.
Although they are not technically wheat whiskeys, bourbons like Pappy Van Winkle, Maker’s Mark, Larceny, and Old Fitzgerald are notable for their use of wheat rather than rye as the secondary grain in their mash bills. These are known as ‘wheated bourbons’.
Corn whiskey
As the name suggests, corn whiskey is predominantly made with corn. What distinguishes it from bourbon is the higher minimum required amount, with corn whiskeys required to use at least 80% corn in their mash bill. Corn whiskey does not have a minimum age requirement and is often sold unaged (i.e. no wood influence). If it is aged, it must be aged in either uncharred or previously used oak barrels; ageing is often only performed for a few months and allows the whiskey to absorb some of the colour from the barrel and reduces the fusel alcohols. If a corn whiskey was aged in a charred oak barrel, it would be considered a bourbon.
The rare corn whiskeys aged past the two year mark are termed ‘straight corn whiskey’.
Malt whiskey
Like the rules of bourbon, wheat, and rye whiskey, malt whiskey has a mash bill of at least 51% malted barley and must be aged in new charred oak barrels. Malt whiskey that has been aged a minimum of two years in new charred oak barrels can be labelled as ‘straight malt whiskey’.
Single malt whiskey
Single malt whiskey is not as ubiquitous in America as it is in Scotland. Unlike bourbon, the definition of American single malt whiskey is not as well defined or regulated. The Alcohol and Tobacco Tax and Trade Bureau (TTB) has proposed a new standard for the category, similar to its Scotch counterpart. The TBB proposes that American single malt whiskey contain a fermented mash of 100% malted barley, be distilled entirely at one distillery in the United States, and mashed, distilled, and aged in the United States. The proposed standard allows for certain colours and flavourings.
Blended whiskey
If a whiskey does not have at least 51% of a single grain (i.e. rye, corn, barley, wheat), it must be labelled as a blended whiskey. Unlike Japanese or Scotch blended whiskies, American blended whiskey only needs to have a minimum of 20% whiskey content and can include other neutral grain spirits as well as colours and flavourings. They are typically cheaper than other types of whiskey and don’t boast a particularly refined palate. We’d recommend steering clear of these.
The best American whiskeys in 2024
Our buyer’s guides details the best American whiskey brands and bottles to try.
- The 18 Best American Whiskey Brands
- The Best Bourbon Whiskeys Are Unfussy & Uncomplicated
- Some Like It Hot; The Best American Rye Whiskeys To Try In 2024
Words by AR Staff
Feature image courtesy of Joshua Kissi for Woodford Reserve
