Bourbon or Rye: Have You Chosen the Right Whiskey?

Whiskey novices as well as seasoned lovers can often become confused by the defining factors that separate Bourbon from Rye. There are not only geographical requirements, but there is a very specific distillation process in place. Consider these main differences between the whiskey cousins when shopping for your next bottle to accommodate the occasion, especially when pairing with other cocktail ingredients or foods.

Bourbon

To classify as a Bourbon, the mash ratio must be 51% corn while the remaining 49% can be other types of grain. Bourbon is aged specifically in charred yet new American oak barrels and can never be distilled at an ABV higher than 80%. To be considered Bourbon, the alcohol has to be distilled in the United States, though not necessarily Bourbon County. Bourbon whiskey should have a proof no higher than 62.5% upon transferring it to the barrel to begin aging, and once it is transferred to the bottle it should have a proof of at least 40%. The flavor of Bourbon ultimately depends on the type of grain added to make up for the remaining 49% after the corn. More corn will increase the alcohol flavor, while wheat can give it a smoother sweetness. Bourbon typically has a dessert-like profile. It can be bolder yet heavier or richer in spice and sweetness, which can make it easily comparable to sultry baked goods, thus making it the perfect companion to brown sugar and blueberry treats. Favorite Bourbon based cocktails include the Old Fashioned, the Whiskey Sour, and the Mint Julep.

Rye

With the exception of 51% of the the grain being actual Rye, the distillation process for Rye whiskey is very similar to Bourbon. The only major difference other than the base ingredient is that Rye whiskey is not required to be produced in the United States. Rye whiskey is appreciated for its honest plant-like flavor profile. Imagine being in a lush field in a pair of overalls while chewing on raw Rye grain. There is a very dry and natural element to it while the whiskey is still fruity and spicy. Canadian whisky is also often considered Rye whisky. Some coined Rye cocktails include the Manhattan, the Sazerac, and the Diamondback.