Bourbon Whiskey must comprise a minimum of 51% corn, undergo production in the United States, be distilled at less than 80% ABV (160 proof), and mature for a minimum of two years in new charred barrels. In practice, the majority of straight whiskies are aged for at least four years. Any Bourbon, whether domestic or imported, aged less than four years requires an age statement on the label. Small Batch Bourbons are those bottled from a select group of specially chosen barrels blended together. It’s important to note that each distiller has their own interpretation of what qualifies as a “small batch.” Single Barrel Bourbon is derived from a specifically chosen cask.

Tennessee Whiskey must consist of a minimum of 51% corn, be produced in Tennessee, be distilled at less than 80% ABV (160 proof), filtered through a bed of sugar maple charcoal, and mature for a minimum of two years in new charred barrels.

Rye Whiskey must contain a minimum of 51% rye grain, be distilled at less than 80% ABV (160 proof), and be aged for a minimum of two years in new charred barrels. While a small quantity of straight Rye whiskey is bottled and marketed, most industry production is blended into other whiskies to enhance their character and structure. Canadians often refer to their whisky as “Rye,” even though it is primarily made from corn or wheat.

Blended American Whiskey is obligated to include at least 20% straight whiskey, with the remaining portion being unaged neutral spirit or, in a few instances, high-proof light whiskey. It exhibits a general whiskey flavor profile, closely resembling Bourbon, but lacks distinctive taste characteristics.

Bottled in Bond is whiskey from one distillery and one distilling season, aged for at least 4 years, and bottled at 100 proof. Additionally, this product falls under the U.S. Treasury jurisdiction, stored in a U.S. Treasury-controlled warehouse, with no tax paid until the product is sold.

Corn Whiskey, a commercial product, must contain a minimum of 80% corn, be distilled at less than 80% ABV (160 proof), and be aged for a minimum of two years in new or used uncharred barrels.

Small Batch whiskey involves the distiller selecting a limited number of barrels for blending. The batch size varies by brand and distillery.

Single Barrel whiskey is sourced from a single barrel, with the Master Distiller determining which barrels are chosen for bottling. The product is drawn, filtered, and bottled one barrel at a time, resulting in slightly different tastes across bottles from different barrels.

Barrel Proof is whiskey taken directly from the barrel without dilution with distilled water, making it much stronger than most whiskies.

Straight Bourbon is bourbon aged for at least two years in new, charred, white oak barrels.

Sour Mash is a product where the distiller blends a portion of the grain mash from a previous fermentation, known as “Spent Beer,” into the new batch. Although the previously used mash is slightly acidic or “sour,” the final product does not have a sour taste. Virtually all American whiskies are sour mash whiskies.

Canadian Whisky is primarily made from corn or wheat, with a supplement of rye, barley, or barley malt. There are no Canadian government requirements regarding the percentages of grains in the mash bill. Unlike Bourbons, they are aged primarily in used oak barrels, with a minimum age of three years. Most brands are aged four to six years, and virtually all Canadian whiskies are blends of different grain whiskies of varying ages. Bulk Canadian whiskies are usually shipped in barrels to their destination country, where they are bottled. These bulk whiskies are typically bottled at 40% ABV (80 proof) and are usually no more than four years old. “Bottled in Canada” whiskies generally incorporate older components in their blends and are bottled at 43.4% ABV (86.8 proof).