The Differences Between Bourbon, Rye, and Tennessee Whiskey [Infographic]

While bourbon may reign supreme among American spirits, it’s not the only whiskey made here. Jack Daniel’s, arguably the most popular and iconic whiskey brand in America, is not sold as a bourbon but instead a Tennessee whiskey. And many of the classic American whiskey-based cocktails call for rye.

So what’s the difference between these three delicious brown spirits? It all boils down to mash bills, aging requirements, and various production processes.

Want to know what gives rye its signature spicy kick? Ever wondered if bourbon actually has to come from Kentucky? Curious to find out what separates Tennessee whiskey from the pack? Check out the info below and accompanying graphic below to learn more.

Bourbon

Despite Kentucky’s association with bourbon, the spirit can be made anywhere in the U.S.
It must be aged in charred, new oak barrels, and put into those barrels at no higher than 62.5 percent ABV. Since those barrels are of no use to bourbon producers after their first use, distillers often send spent barrels to American breweries, as well as Scotch, Irish whiskey, and tequila producers to be used in their respective aging practices.

There’s a widespread belief that bourbon must be aged for a minimum of two years, when in fact, the liquid becomes bourbon the moment it touches the barrel. That said, most bourbons are aged for at least two years, at which point it qualifies as “straight bourbon whiskey.” Regardless, any bourbon that’s spent less than four years in barrel must contain an age statement somewhere on the bottle.

Once the whiskey reaches four years in barrel, it could qualify for “bottled-in-bond” status. To be labeled and sold as such, “bottled-in-bond” bourbons must clock in at exactly 50 percent ABV. They must also be the product of one distilling season from one distillery, and aged in a federally bonded warehouse. After the four-year benchmark, bourbon can rest in barrel for up to 25 years, but oak tends to dominate the spirit’s flavor profile when the timeline reaches the mid-teens. Once bourbon is ready to be bottled, its ABV must fall between 40 and 80 percent.

In terms of what bourbon is actually made of, its mash bill has to contain at least 51 percent corn, which gives the liquid its unique sweetness. The rest of the mash bill typically contains varying proportions of malted barley, rye, and/or wheat.

Rye

In many ways, the legal requirements for rye mimic those of bourbon. It has the same aging rules (including those of the “straight” and “bottled-in-bond” certifications), same regulations around ABV, and is produced in the U.S.

The key difference between bourbon and rye lies in the mash bill. While a bourbon must contain at least 51 percent corn, a rye’s mash bill has to have a minimum of 51 percent rye grain. As a pretty assertive grain, rye is responsible for giving the spirit its lively, spicy kick. Some old school styles of rye, like Pennsylvania’s Monongahela rye, are made with up to 100 percent rye grain in their respective mash bills. Luckily, rye’s spice tends to mellow out after barrel aging due to the sweet flavor compounds imparted from charred oak.

Tennessee Whiskey

Tennessee whiskey must meet the federal definition of bourbon (i.e. the production requirements listed above). According to state law, as its name suggests, Tennessee whiskey must be made in the state of Tennessee — no ifs, ands, or buts.

Additionally, the liquid must undergo the Lincoln County Process. Before the whiskey goes into barrel, producers filter the liquid through charcoal obtained from charred sugar maple trees. Unlike the charcoal filtration used to remove color from aged white rums, the aim of the Lincoln County Process is to smoothen out the final product since it removes various esters, tannins, and fusel alcohols from the liquid. The resulting whiskey is similar to bourbon, but slightly lighter in overall texture.