A Complete Guide to Understanding American Whiskey

The best liquor store California offer a superb, hand-curated selection of American whiskies. Do you know the story behind this unique spirit category? 

A Bit of US Whiskey History 

As the United States took shape in the late 18th century, a significant wave of immigrants arrived from Western Europe and beyond, bringing with them a wealth of distillation knowledge. Equipped with these skills, settlers began applying European distillation techniques to New World crops, giving rise to a new category of spirit: American whiskey. 

Entrepreneurs like George Dickel, who emigrated from Germany in 1844, marveled at the fertile valleys of North America, which proved ideal for liquor production. Settling in Tennessee, Dickel described the region as “a distiller’s dream,” thanks to the local limestone bedrock that provided fresh, pure water and the surrounding plains that yielded abundant grains. 

Following the Civil War, as the industry rebounded, distillers grew increasingly concerned about safeguarding their product and ensuring quality. To combat fraudulent practices by middlemen and retailers, distillers successfully lobbied Congress to pass the Bottled-in-Bond Act of 1897. This law mandated strict production regulations for bourbon, helping to establish standards for authenticity.

In 1920, Prohibition halted whiskey production entirely, marking a dark chapter for American whiskey. The industry continued to struggle through World War II, leading to the permanent closure of many independent distilleries. 

The industry’s modern revival can be credited to foreign demand and investment, along with the dedication of a few individuals in North America. Many, such as Thomas E. Bulleit Jr., who revived a fifth-generation family rye mash bill recipe, sought to resurrect the golden-era traditions of their ancestors. 

Steady production growth allowed the category to regain prominence. In 1964, Congress officially designated bourbon as “America’s Native Spirit,” cementing its place in the nation’s culture. Today, you can easily whiskey online! 

How is American Whiskey Made? 

Key elements in American whiskey production include the grain mash, yeast strains, new charred white oak barrels, and aging techniques. U.S. regulations require that all American whiskey be made from grain fermentation, with specific legal definitions for each category. 

The most common types include bourbon, rye, and Tennessee whiskey, but other grain-based whiskeys, such as corn and barley whiskey, are gaining popularity. All of these types are available when you buy whisky online. While bourbon can be made anywhere in the United States (subject to legal requirements), the state of Kentucky dominates production. If you haven’t tried this captivating and truly American style, remember to order bourbon online. 

The Grains 

The process begins with a distiller determining a mash bill, or grain recipe. Bourbon must legally contain at least 51% corn, though most mash bills use 65–75%. Other grains, such as wheat, rye, or malted barley (referred to as “small grains”), complement the mash. 

The grains are ground and mixed with water to form a coarse mixture called grist. This is then heated to release enzymes from the grains, breaking down starches into fermentable sugars. Malted barley provides some of these enzymes, though commercial enzymes are also permitted in American whiskey production, particularly for 100% rye or wheat whiskeys. 

Fermentation 

The mixture is cooked in stages, with grains added at different temperatures. Corn is introduced first and mixed with water. The temperature is then reduced to add wheat or rye, with barley added last at the lowest temperature. 

Globally, many whiskey producers separate the sugary liquid (wort) from solids after cooking, but in American whiskey production, the entire mixture, including solids, is sent to fermentation tanks. Yeast and sour mash from previous distillations are added at this stage. 

Sour mash, a leftover blend from earlier batches, is a standard feature of American whiskey production. It enhances the acidity of the fermenting liquid, deterring unwanted bacterial growth. 

Distilling 

The fermented mixture is distilled, typically through a two-step process. Most distilleries first use a column still, followed by copper pot stills to remove fusel oils and other impurities. The second distillation may occur in a doubler (a small still) or a thumper (a partially water-filled retort that also holds whiskey tails or previously distilled spirits). The resulting distillate, known as “white dog,” is usually around 70% ABV and is transferred to barrels for aging. 

Tennessee whiskey undergoes an additional step called the Lincoln County Process (LCP), where the spirit is filtered through maple charcoal before aging. This softens the whiskey, distinguishing it from bourbon. 

How Does American Whiskey Mature? 

By law, new whiskey must be diluted to 62.5% ABV with demineralized water before entering barrels. Kentucky limestone water, commonly used, acts as a natural filter, adding minerals and removing iron salts.

American whiskey must be aged in new charred oak barrels, with varying levels of char contributing distinct wood-based flavors and the characteristic amber hue.

Barrel storage, often in rickhouses, plays a crucial role in aging. Temperature fluctuations influence the whiskey as wood expands in heat, absorbing the spirit, and contracts in cooler conditions, expelling it. This process, along with evaporation, results in the “angel’s share,” the whiskey lost to the air. When whiskey has matured, it goes to retail outlets like Bottle Barn, and of course you can order whiskey delivery California!

Kinds of American Whiskey 

• Bourbon: Made from at least 51% corn and aged in charred new oak barrels, bourbon often features sweet notes of vanilla, caramel, and wood.
• Rye: Known for its bold, spicy character, rye whiskey must contain at least 51% rye, with the remainder comprising corn and barley.
• Tennessee Whiskey: Distilled in Tennessee, this whiskey follows bourbon-style production but includes charcoal filtration (LCP) for a smoother profile.
• Straight Whiskey: Refers to whiskey aged at least two years, with no additives except water.
• Bottled-in-Bond: This designation requires a minimum of four years aging and adherence to strict production guidelines, including single-year distillation.

By mastering these techniques and preserving traditions, American whiskey continues to embody its legacy as the spirit of innovation and craftsmanship. We hope you enjoyed learning about this distinctive spirit category. Please leave us a comment below!