American whiskey is a diverse category with roots in both Irish and Scotch making methods. Whilst most American whiskeys use the Irish spelling (with an ‘e’), there are some brands that identify with their Scottish heritage. From the sweet notes of bourbon to the spicy kick of rye, American whiskeys are primarily distinguished by the grains used to make them using specific grain ratios known as mash bills. Let’s break down the main types.
Bourbon
Perhaps the most famous American whiskey, bourbon must be made from at least 51% corn and aged in new, charred oak barrels. It’s known for its sweetness, with flavours of vanilla, caramel, and oak. Contrary to popular belief, bourbon can be made anywhere in the U.S., not just Kentucky (though Kentucky is certainly the spiritual home of bourbon). Jim Beam, Buffalo Trace and Eagle Rare are some well-known brands.
Tennessee Whiskey
Almost identical to bourbon, this whiskey is exclusively made in Tennessee from a minimum of 51% corn, using the filtration method known as the Lincoln County Process. This is where the whiskey is gravity-filtered through sugar maple charcoal before barrel ageing, resulting in a characteristically smoother finish. Jack Daniel’s and George Dickel are both famous examples.
Rye Whiskey
Made from at least 51% rye grain, this whiskey has a spicier, more robust flavour profile than bourbon. It’s experiencing a renaissance, with both cocktail enthusiasts and sipping whiskey fans relishing its fiery kick. Look for brands like Rittenhouse, Sazerac, or WhistlePig.
Wheat Whiskey
Made with at least 51% wheat in the mash bill, these whiskeys tend to be softer and more subtle than their corn or rye-based cousins. Bernheim Original is a well-known wheat whiskey.
Corn Whiskey
Made from at least 80% corn, this whiskey isn’t legally required to be barrel aged, therefore is often clear or very pale in colour. Stemming from illicitly-made ‘moonshine’ this subcategory is less common but can offer a unique, grain-forward experience.
American Single Malt
A relatively new category, American single malt is made at a single distillery from 100% malted barley. The taste can be likened to single malt Scotch, however, American distilleries aren’t required to use pot stills and often put their own spin on it, using different barrel types or smoking techniques. Westland and Balcones are leading producers in this category.
American whiskeys are often aged for shorter periods than their Scottish or Irish counterparts, due in part to the more extreme temperature fluctuations in many parts of the U.S., which can accelerate the ageing process.
Key characteristics of American whiskey
Distilled, aged and bottled in America
Predominantly column distilled
Some distilleries use pot distillation (such as Woodford Reserve)
Named grain typically represent 51% of the mash bill
Corn whiskey must use a minimum 80% corn in the mash bill
Straight bourbon has a 2 year minimum ageing requirement
Whiskey or bourbon has no minimum ageing requirement
40% ABV minimum (80 proof)
