Pat:
Before we began this endeavor four years ago, I had only a surface-level understanding of the wide world of whiskey. American whiskey, Irish whiskey, Scotch whisky; single malt vs. single grain vs. blended malt; rye vs. wheat vs. corn… I couldn’t have told you one iota of what any of these distinctions meant.
But over the past half-decade, I’ve gotten a much better handle on processes, grains, and regional distinctions. And as a cheat sheet, this article breaks down in one easy-to-read location what took me a good percentage of my 30s to learn… it details the subtle and not-so-subtle differences across the whiskey spectrum.
For instance, when people think of “American-style whiskey”, they typically gravitate to Tennessee whiskey or bourbon. But, as long as the spirit is made from grain distilled at less than 80% ABV (160 proof), stored in new oak barrels, then bottled at 40% ABV (80 proof) or stronger, it may be classified as “American whiskey.” As we get into the more diverse sub-categories, other “rules” begin to factor in.
I’ll let you check out the descriptors of other alcohol, but I wanted to specifically highlight the classifications that pertain to AMERICAN WHISKEY:
Rye, Wheat, Malt and Rye Malt Whiskey: These are American whiskeys where 51% of the mash bill recipe is composed of the namesake ingredient. No amount of aging time is required by law.
Corn whiskey is subjected to the same rules, except that it does not have to be stored in wood. And if it is put in wood, it must be stored in uncharred or used oak barrels. These exceptions are designed to separate general corn whiskies from bourbon.
American Straight Whiskey: Straight whiskey adds a minimum aging requirement of two years to the same rules above. Whiskies made that follow this additional regulation can add “straight” on the label, i.e. straight rye whiskey.
Bourbon: Bourbon must be made in the United States from a recipe with a minimum of 51% corn, making it technically a corn whiskey. However, unlike generic corn whiskey, it must be stored in charred new oak barrels at no more than 62.5% ABV (125 proof). No amount of minimum aging is required by law. It also doesn’t have to be made in Kentucky.
Tennessee Whiskey: This offshoot of American whiskey isn’t defined federally in a strict legal sense like other American whiskey styles. It is, however, one of the biggest forces in the industry thanks to the global brand of Jack Daniel’s. Most Tennessee whiskey is made in exactly the same manner as bourbon except for a final step known as the Lincoln County Process. The method is named after the original county where Jack Daniel’s first distillery was located and involves pouring the distilled whiskey through a charcoal filter to remove impurities before barreling.
So there you have it! A comprehensive yet simple explanation of what’s what in whiskey. And when the inevitable time comes that we need a quick refresher, it’s all right here.
A Guide to the World’s Whisk(e)y Making Traditions by Ben Bowers—https://gearpatrol.com/2015/03/06/whiskey-basics-explained/
—Jesse