Whiskey has continued to grow in popularity over the years, and it doesn’t look like it’s going to slow down anytime soon!

Within the whiskey category, two of the most celebrated types are bourbon and rye. People often confuse them for each other, and since it’s National Bourbon Month, I thought I’d go through the basic distinctions between these (mostly) American whiskeys.

Table of Contents:

• Regulations
• Flavor Differences
• Other Types of Whiskies
• Cocktail Recipe
• Final Thoughts

Photo by John Fornander via www.unsplash.com

These two styles have distinct characteristics, histories, and flavor profiles that appeal to different tastes. While bourbon is often praised for its rich, sweet notes, rye is celebrated for its spicy, bold flavors. Understanding what sets these two apart from each other can elevate your appreciation and enjoyment of these popular spirits.

About a decade or so ago, rye was so popular that it was almost impossible to find a consistent supplier of rye for many bars! Bourbon, on the other hand, has long been an all-American spirit with a dedicated following, known for its smooth and complex taste. They both have their specific qualities that make whiskey lovers loyal to one or the other.

OK, that’s a really long intro– Whew! So now let’s just jump into some of the key differences between bourbon and rye, exploring what makes each type of whiskey unique.

Let’s Raise a Glass for National Bourbon Heritage Month!

Regulations Regarding Bourbon Production

Bourbon whiskey must adhere to strict regulations that contribute to its distinctive flavor profiles. Here are the key legal requirements for bourbon:

• Production Location: Must be made inside the United States. A common misconception is that bourbon needs to be made in Bourbon County, Kentucky. While many of the country’s commercial distilleries are located in Kentucky, this isn’t actually a requirement.
• Grain Mash: Must be 51% corn, with the remaining 49% consisting of other grains. Rye and wheat are the most common additional grains. (Yes, a bit of rye grain gets in your bourbon! In fact, my husband’s favorite bourbon is a high-rye bourbon, whereas I prefer a sweeter taste.)
• Aging: Needs to be aged in brand new, charred American oak barrels.
• Distillation Limits: Can never be distilled to an ABV higher than 80%.
• Barrel Entry Proof: When it enters the barrel for aging, it cannot be higher in proof than 62.5% ABV.
• Bottling Proof: When it enters the bottle, it must be at least 40% ABV. I’m personally not going to be upset if it’s a few points higher.

Copyright A Bar Above, generated with AI

Charred oak barrels impart rich, complex flavors like vanilla and caramel to bourbon. The 49% of other grains can significantly influence the flavor profile: rye adds spice, wheat adds bready smoothness (makes sense!), and corn brings sweetness.

For a few fun facts about bourbon that you might not know already, I recommend this article.

Copyright A Bar Above, generated with AI

Regulations for Rye Whiskey Production

Many of the rules for rye whiskey production are similar to those for bourbon, with a couple of key differences:

• Grain Mash: Must be 51% rye, with the remaining percentage being other grains. This is why its distinct flavor profile deviates from bourbon.
• Can be Made Anywhere: Unlike bourbon, rye whiskey does not have to be produced in the United States. In fact, Canada has a long-standing tradition of using rye in their whiskey, often leading to the interchangeable use of the terms “rye whiskey” and “Canadian whiskey.” Interestingly, one of the only 100% rye whiskeys comes from Canada, despite their more relaxed regulations.

The aging requirement, distillation limit, and barrel entry proof are all the same for rye and bourbon.

Photo by Stephen Ventura via www.unsplash.com

Taste Differences: Rye Whisky/Whiskey Vs. Bourbon

There are some flavor generalizations that can be made when comparing bourbon vs. rye whiskey, specifically due to their varying ingredients:

• Bourbon Taste: Tends to be fuller in body and richer, with concentrated notes of vanilla, baking spices, and caramel. The sweeter flavor profile appeals to many bourbon lovers, and it blends well in a lot of different cocktails.
• Rye Whiskey Taste: Tends to be drier, with a focus on the vegetal aspects of rye and its dominant peppery quality. Its spicier flavor is the main difference between rye & bourbon.

Rye was the more popular style of whiskey up until Prohibition, so many classic cocktails call for it over bourbon. After Prohibition, the sweeter profile of bourbon became more sought after, and rye whiskey often became relegated to the bottom shelf.

But the choice is yours! It’s such a personal preference, and of course, you can interchange these two spirits to bring new life to a cocktail that may traditionally call for one over the other.

The Basics: Other Types of Whisky & Whiskey

First of all, what’s with the spelling difference? American and Irish whiskey distillers use the ‘e,’ while pretty much everyone else doesn’t: Japanese whisky, Scotch whisky, Canadian whisky, etc.

Here is a really, really basic rundown of a few regional styles:

• Canadian Whisky: Often made from a single grain rather than a blend of grains (known as blended whiskies), Canadian rye is generally more mellow and light than American rye, with a hint of that distinct rye spiciness.
• Scotch Whisky: Produced in Scotland, Scotch has a peaty flavor profile and signature smoky quality. There are various kinds of Scotch, including Islay Scotch, which has a much stronger smoky flavor and– in my humble opinion– tastes a bit like Band-Aids. But hey, lots of people love it!
• Irish Whiskey: Irish whiskey is renowned for its smooth, light, and slightly sweet profile, achieved through triple distillation and a mix of malted and unmalted barley, coupled with corn grains for that added sweetness. It frequently has notes of vanilla, honey, and oak– as it is aged in oak casks (often ex-bourbon barrels from the US, actually) for at least three years.
• Japanese Whisky: Typically following traditional Scottish methods and known for its balanced and complex flavors, Japanese whisky tends to blend malt and grain whiskies before it ages; Japanese distillers use a various types of casks, including American oak, sherry, and Japanese Mizunara oak, all which contribute their own unique characteristics to the finished product.

Photo by Yuri Shirota via www.unsplash.com

For much more detail about these types of whiskeys, brands to try, and more (single malt whiskeys vs blended whiskeys, etc.), check out two of our other articles detailing the differences and specifics here and here.

What We’re Drinking to Celebrate National Whiskey Month: The Spiced Old Fashioned

There are a lot of great Old Fashioned recipes out there, and this one is no exception! It’s obviously one of the most classic whiskey cocktails, but the one below is slightly different. The cinnamon and nutmeg coupled with Jerry Thomas’ bitters really bring out the best in the Four Roses bourbon. It’s the perfect cocktail for celebrating the taste of bourbon!

Copyright A Bar Above, generated with AI

Ingredients

• 2 oz Four Roses Small Batch Bourbon
• 0.5 oz Cinnamon and Nutmeg Turbinado Syrup
• 3 dashes Jerry Thomas Bitters by The Bitter Truth
• 1 piece Orange Peel

Cinnamon and Nutmeg Syrup

• 1 cup Water
• 1 cup Turbinado Sugar
• 1 stick Cinnamon (crushed, not grated)
• 1/4 piece Fresh Nutmeg (use a piece, not grated nutmeg)

Copyright A Bar Above

Instructions

To Make the Cocktail

1. Combine all ingredients into a mixing glass with ice.
2. Stir until chilled and diluted, about 20-30 seconds.
3. Strain into a rocks glass filled with fresh ice cubes. Use an orange peel to express fresh orange oil over the top of the drink, and then add the peel itself as garnish.

To Make the Cinnamon and Nutmeg Turbinado Syrup

1. Heat water and sugar to a light simmer.
2. Add crushed cinnamon stick and a quarter piece of nutmeg.
3. Allow the syrup to simmer very lightly for about 10 minutes.
4. Remove from the heat, and allow to cool completely.
5. Strain out the cinnamon and nutmeg when cooled.

Recipe Notes: The reason you’ll want to avoid grating the cinnamon and nutmeg when making this syrup is that they have a tendency to “bind up” in syrups, making it an unusual, almost “slimy” consistency. I’ve found that crushing the cinnamon and using a piece of nutmeg avoids this problem and still results in a good flavor.

Copyright A Bar Above, generated with AI

Rye Vs. Bourbon: Which Do You Choose?

Exploring the vast world of whiskey reveals a huge variety of flavors, traditions, and craftsmanship. A lot goes into distilling whiskey, no matter the type!

Whether you prefer the sweet, full-bodied profile of bourbon or the spicy, robust character of rye– or another type of whisky altogether– understanding the key differences between these two popular spirits should definitely enhance your appreciation for them. And it’s kind of fun to pull out the whiskey trivia at parties.

As we celebrate National Bourbon Heritage Month, it’s the perfect time to learn more about the diverse types of whiskey available and perhaps try your hand at crafting a classic cocktail… or three.

Photo by Monika Borys via www.unsplash.com

I also recommend hosting a tasting party where you and your buddies can decide what you really like; it’s a great way to try many things at once. Everyone brings a bottle of something different, and then you try a little of each to see which resonates with you. Whether you’re a seasoned whiskey lover or just starting to explore these beloved spirits, I’d love to hear your thoughts on bourbon vs. rye in the comments below. Cheers!