Whiskey is a family of spirits, and the names on the label mean specific things. This guide covers the legal definitions for American whiskeys and the broad outlines of the rest.
Whiskey, spelled whisky in some countries, is a spirit distilled from a fermented mash of grain and, in nearly all cases, aged in wooden barrels. The grain, the barrel and the aging time shape its character. Different countries add their own rules, so a bottle labeled Scotch, bourbon or Irish whiskey tells you where and how it was made.
In the United States, the federal standards of identity for distilled spirits are set out in regulations administered by the Alcohol and Tobacco Tax and Trade Bureau (TTB). Whiskey bottled for sale in the US must be bottled at not less than 80 proof, which is 40 percent alcohol by volume.
Under the federal standards, bourbon must be made from a fermented mash of at least 51 percent corn. It must be distilled at no more than 160 proof and enter the barrel at no more than 125 proof. It must be stored in charred new oak barrels. No neutral spirits, coloring, flavoring or blending materials may be added.
Two points are widely misunderstood. First, bourbon does not have to be made in Kentucky, though much of it is. Second, bourbon has no minimum aging requirement unless it is labeled straight. Straight bourbon must be stored in charred new oak for at least two years, and whiskeys aged less than four years must carry an age statement.
The other American grain-based types follow a similar pattern. Rye whiskey requires a mash of at least 51 percent rye, and wheat whiskey at least 51 percent wheat, each distilled and barreled at the same proof limits as bourbon and aged in charred new oak. Rye tends to taste spicier and drier than bourbon, which is why it is a favorite in the manhattan described in the classic cocktails guide.
Corn whiskey requires a mash of at least 80 percent corn and, if aged, is stored in used or uncharred new oak. Malt whiskey requires at least 51 percent malted barley. American single malt, defined in a recent update to the federal rules, is made from 100 percent malted barley at a single US distillery.
Tennessee whiskey is made in Tennessee and is closely related to bourbon. It is distinguished by a charcoal filtering step before aging, often called the Lincoln County Process, and state law sets out its own requirements. Check the label and the distillery's own information for specifics.
Scotch whisky is made in Scotland under Scotch law, which sets the production method, the cask aging and the labeling terms. Single malt Scotch is made from malted barley at one distillery. Some Scotch is smoky, because of how the malt is dried, and some is not.
Irish whiskey is made in Ireland and is often lighter and smoother. Canadian whisky is often a blend of lighter and heavier whiskies, with rules set by Canada. Japanese whisky has its own labeling rules and traditions, which have changed over time, so look at the specific bottle.
A few words on the label carry real meaning. The class and type, such as bourbon or rye, tell you the mash and barrel rules apply. The word straight tells you the whiskey was stored for at least two years and, for the main American types, in charred new oak. An age statement tells you the youngest whiskey in the bottle, and one is required in the US for whiskey aged less than four years.
Proof or percent alcohol by volume tells you the strength. Bottles are at least 80 proof, and many are higher. Phrases like small batch have no legal definition in the federal standards, so treat them as marketing unless the producer explains what they mean.
The spelling varies by country. American and Irish producers generally write whiskey with an e, while Scotch, Canadian and Japanese producers generally write whisky. The federal regulations use whisky in their text. The difference in spelling is a convention rather than a quality marker.
Style matters more than spelling. Bourbon tends toward sweetness, with vanilla and caramel notes from the new oak. Rye leans toward spice and dryness. Scotch ranges from light and floral to rich and smoky. Learning which styles you enjoy is the fastest way to buy well.
To taste a whiskey, pour a small amount into a glass with a narrow top, look at the color, smell gently from a distance and then closer, and take a small sip. Add a few drops of water and taste again to see how it opens. Taking notes helps. For safety, drink slowly, keep water nearby and never drive afterward. The bitters guide shows how a few drops of a different kind can change a whiskey drink as well.
For mixing, you do not need to buy the most expensive bottle. A solid bourbon works well in an old fashioned or a sour. A rye gives structure to a manhattan. Save a more delicate bottle for sipping.
Sip neat or with a few drops of water to explore what a whiskey tastes like, and then decide how to use it. A class with a whiskey focus can walk you through side-by-side tasting. Enjoy whiskey responsibly, in moderation and never before driving.
No. Under federal standards bourbon can be made anywhere in the United States, as long as it meets the requirements for grain, proof and barrel.
Bourbon needs at least 51 percent corn in the mash, and rye needs at least 51 percent rye. Rye is often spicier and drier.
It is a different category. Straight bourbon has been stored for at least two years, but quality depends on the producer and the bottle.
No. Federal standards do not allow coloring, flavoring or blending materials in bourbon.
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