Difference Between Whiskey and Bourbon
Bourbon is a type of whiskey with specific legal requirements: made in the USA, at least 51% corn mash, aged in new charred oak barrels, distilled to no more than 160 proof, and entered into the barrel at no more than 125 proof. All bourbon is whiskey, but not all whiskey is bourbon. Scotch, Irish, and Canadian whiskeys follow different rules.
Key Takeaways
- Whiskey is the broad category for distilled spirits made from fermented grain mash.
- Tennessee whiskey (like Jack Daniel's) meets bourbon requirements but undergoes additional charcoal filtering.
- "Bottled in bond" is a higher standard: 100 proof, single distillery, single season, aged at least 4 years.
Explanation
Whiskey is the broad category for distilled spirits made from fermented grain mash. Different regions and traditions produce distinct styles: Scotch (Scotland, usually malted barley), Irish (Ireland, typically triple-distilled), Canadian (often blended, lighter), and American (bourbon, rye, Tennessee).
Bourbon's legal definition comes from US federal regulations. Besides the 51% corn requirement, it must be made in the USA (not just Kentucky, though most is), aged in new charred oak barrels (other whiskeys can reuse barrels), and bottled at 80 proof or higher. "Straight bourbon" adds a minimum 2-year aging requirement.
The high corn content gives bourbon its characteristic sweetness. The new charred barrels add vanilla, caramel, and oak flavors quickly. Together, these requirements create bourbon's distinctive taste profile that sets it apart from other whiskeys.
The grain recipe (called the mash bill) varies between distilleries and creates distinct flavor profiles. Maker's Mark uses red winter wheat as its secondary grain for a softer, sweeter bourbon, while Jim Beam uses rye for a spicier kick. Four Roses uses two different mash bills combined with five yeast strains to produce ten distinct bourbon recipes. The remaining percentage after corn can include rye, wheat, or malted barley.
Kentucky produces about 95% of the world's bourbon, largely because of its natural limestone-filtered water, which removes iron (which would discolor and off-flavor the spirit) and adds calcium and magnesium. The state's dramatic temperature swings between hot summers (90°F+) and cold winters (below 20°F) cause the whiskey to expand into and contract out of the barrel wood, accelerating flavor extraction. As of 2023, Kentucky warehouses held over 11 million barrels of aging bourbon, outnumbering the state's population of 4.5 million.
Things to Know
- Tennessee whiskey (like Jack Daniel's) meets bourbon requirements but undergoes additional charcoal filtering.
- "Bottled in bond" is a higher standard: 100 proof, single distillery, single season, aged at least 4 years.
- No minimum aging is required for bourbon to be called bourbon—only for "straight bourbon."
- Despite popular belief, bourbon doesn't have to be made in Kentucky—just the USA.