Although Bourbon is generally considered the default American Whiskey the country has a long history of producing Rye based spirits as well. By law these need to contain a minimum of 51% Rye in the mashbill. Likewise Canada produces a fair number though fewer of these reach our shores. Scottish, Irish and English Rye whiskies are something of an anomaly though a few more distilleries have been produced in recent years so expect this category to grow.

As a rule Rye whiskies are younger, spicier even peppery spirits. They’re also generally well received by peat fans. For the American Rye’s if they bottle doesn’t specify the spirit as a ‘Straight Rye’ assume it’s on the young side,otherwise you know its at least 2 years old.

Bourbon whiskies are among the most misunderstood spirits, by law a bourbon can be produced anywhere in the USA so long as there’s at least 51% Corn in the mashbill and aged in virgin American Oak. All bourbons are American whiskies, not all American whiskies are bourbons. A Tennessee Whiskey is a subcategory of Bourbon whiskey subject to additional statutory requirements (since 2013).

Unfortunately as Bourbon can only be matured in virgin oak finished bourbons are no longer recognised as Bourbons. And the power of a virgin barrel, paired with a higher than average rate of evaporation means few of any get to be particularly old. On the other hand they’re solid whiskies and cheaper by far than young Scotch.

Bourbons are generally very sweet affairs, partly due to the sweetness of the corn but mainly to the toffee, vanilla and caramel notes imparted by a never before used barrel.