American Whiskey

America is one of the world’s largest producers of whiskey and there are several styles, each with their own specific ingredients and production methods. The seven different categories are bourbon, Tennessee, rye, corn, wheat, single malt and blended whiskies. Other grains can also be used, such as millet. America is widely regarded as the birthplace of the craft distilling movement that has swept around the world, with the country littered with pioneers from the 1990s and early 2000s.

Whiskey was introduced to America by the mass immigration that went over to the continent from Scotland, Ireland and Europe during the 1700s. Many of these new settlers had produced whisky or other spirits back home. However, they quickly discovered to use different raw materials, such as native maize, to produce their spirit due to the different climates and soil conditions. They learned to mix different grains together during the mashing process and these recipes have evolved to the point that American whiskey bears very little similarity to Scottish or Irish whisky at all. The industry has strict laws about the naming or categorising of the whiskies.


Bourbon Whiskey

Many people believe that these whiskeys are so named due to their location (ie: they have to be made in Bourbon County, Kentucky). while this is historically correct, but now bourbon can be made anywhere in the USA with the name referring to the production method. Many other criteria must be followed before you can label something as a bourbon.

Tennessee Whiskey

There are very few differences between Tennessee whiskey and a bourbon, as the corn/maize percentages in the mash and many of the ingredients are the same. However, unlike bourbon Tennessee whiskey must be made in the state of Tennessee and undergo the Lincoln County Process – this sees spirit filtered through charcoal prior to maturation.

Rye Whiskey

Rye whiskies are becoming increasingly popular. They were the whiskey style of choice in pre-Prohibition days and formed the base of many a classic cocktail, such as the Manhattan. However, they quickly fell out of fashion as America and the world switched their tastes to bourbon. Now rye whiskeys are back and adding a little spice to our drinks cabinets.

Single Malt Whisky

Single Malt whiskies have become an increasingly popular style of whisky across America. First introduced by smaller craft distillers, you will now also find single malts from the biggest names in American whiskey. These are defined by their production from 100% malted barley, although not an official American whiskey style… yet.


Other styles of American Whiskey

Corn Whiskey

This was one of the first types of whiskey that the new settlers to America distilled. Corn or maize was the easiest thing to grow. The mash must consist of at least 80% corn and does not necessarily have to be aged. If it is aged then it is normally for a short period (no longer than six months) and in new oak barrels or ones that have been previously used for maturing bourbon.


Wheat Whiskey

Wheat whiskies are very rarely released. The reason – the majority goes into blends. They must contain at least 51% wheat in the mash mixture but are then matured in the same way as bourbon, Tennessee and rye whiskies. Not to be confused with wheated bourbons (such as Weller or Maker’s Mark), which contain 51% corn but have wheat as the secondary cereal in the mash.


Blended Whiskey

These are whiskeys that do not fall into other categories of American whiskey. With strict guidelines as to how a whiskey may be defined, distilleries and brands that wish to experiment outside of the ‘rules’ will produce whiskies that carry this definition.

These can also be a very common and cheaper alternative to any of the other American whiskeys. They are different from Scottish or Irish blends in that only a small amount of the whiskey used has been matured (usually the bourbon or rye element) and this is then blended with neutral spirit. Only 20% of the blend is actually matured whisky with the other 80% being the neutral spirit.


New American Oak Barrels

American white oak has a high level of natural oils and compounds in the wood, such as vanillin, These give American whiskies a distinctive vanilla, spicy and woody flavour. The combination of using new barrels, the high temperatures and differing surrounding climate experienced by the barrels, mean that American whiskies mature faster than those produced in Scotland and Ireland. They also lose more spirit through evaporation, called the ‘angel’s share’. This is 4-5% per year in Kentucky, compared to 1-2% in Scotland.

All barrels for bourbon, Tennessee and rye whiskeys must be made of new American oak (quercus alba). The oak is cut into staves shortly after harvesting and left to air dry for around two years – this reduces the moisture in the wood. Then they are made into barrels and ready to be filled for maturation. The whiskey must be matured for a minimum of two years. Once used, they cannot be legally used again so are often sold off to secondary markets – this includes Scotch whisky distilleries and many others around the world, plus the rum and tequila industries.

Did You Know?

The Whiskey Rebellion can be linked with the location of modern American distilleries. It began in 1791 when the government of the time, under George Washington, decided to tax whiskey distillers. Small whiskey producers in Kentucky and Tennessee (which remained outside the sphere of Federal control for several more years) were able to avoid these taxes and continued to produce spirit while many other producers simply ran out of money to pay the tax.


Good places to start


The American Whiskey Trail is a tourism initiative from the Distilled Spirits Council, its member companies, affiliate members and Historic Mount Vernon. The Trail is an educational journey into the cultural heritage and history of spirits in America.