American whiskey: Bourbon, rye and beyond

American whiskey is a huge subject, and one that ranges far more broadly than just the big, familiar names (as good as they are). Bourbon is the biggest-selling type of American whiskey and must be made with at least 51% corn (maize) in the grist. The balance of flavours varies in great part on what that other 49% consists of – wheat for smoothness, rye for spice, or more corn for sweetness.

Rye was only overtaken by bourbon after the end of Prohibition. Spicier and punchier, it is the whiskey classic cocktails such as the Manhattan would originally have used. It must be at least 51% rye, the remaining grist similarly affecting the flavour profile. Beyond these two titans lie emerging styles like wheat, corn and American single malt whiskey, so there’s a lot of sipping still to do.

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