5 Things About
American Whiskey

American whiskey, deeply rooted in tradition, features Bourbon with a sweet corn character, Rye for spice, and often charcoal-filtered Tennessee whiskey. Crafted with diverse mash bills, aged in new charred oak barrels, and embracing regional distinctions, it captivates with robust flavors and cultural significance.


American whiskey encompasses Bourbon, Tennessee whiskey, Rye whiskey, Malt whiskey, Wheat whiskey, Blended whiskey, Single Malt Whiskey, Corn whiskey, and Moonshine. Each adheres to distinct production requirements, contributing to diverse flavor profiles.


Typically aged for at least two years in oak barrels, many brands extend Bourbon aging to at least four years. New charred oak barrels, a legal requirement for many American whiskeys, impart signature flavors like vanilla, coconut, and toffee.

Mash Bills:

The mash bill, crucial in Bourbon and Rye, defines flavor profiles. Bourbon and Tennessee Whiskey require at least 51% corn, while Rye mandates 51% rye. Corn whiskey needs 80% corn, Wheat whiskey 51% wheat, and Malt whiskey 51% malted barley.


American whiskey must be distilled to 160 proof or below. Most use column stills, followed by a second run in a thumper or doubler.

Distinct Regional Influences:

Various U.S. regions contribute to diversity; Kentucky excels in Bourbon, and Tennessee's whiskey gains distinction through charcoal filtering.