American Whiskey

American whiskey is a broad and diverse category encompassing a range of styles, traditions, and flavour profiles, each shaped by the country’s history, climate, and local ingredients. While bourbon and rye are the best-known expressions, American whiskey also includes wheat whiskey, malt whiskey, blended whiskey, Tennessee whiskey, and innovative craft spirits that push the boundaries of tradition.

The roots of American whiskey trace back to the late 18th century, when European immigrants, particularly Scots-Irish, English, and German settlers, brought distilling knowledge to the New World. They adapted techniques to local crops: corn in Kentucky and Tennessee, rye in Pennsylvania and Maryland, and barley in the northern states. Over time, distinct regional styles emerged, influenced by local grain availability, climate, and cultural preferences.

Bourbon, legally defined as being made from at least 51% corn and matured in new, charred oak barrels, is the most famous style, celebrated for its sweetness, depth, and versatility. Rye whiskey, made from at least 51% rye grain, offers a spicier, drier character. Wheat whiskey (minimum 51% wheat) has a softer, more rounded flavour, while malt whiskey (minimum 51% malted barley) provides a nutty, rich profile. Blended American whiskeys combine different styles or even neutral spirits for a lighter, more accessible drink.

Tennessee whiskey is often considered a sub-category of bourbon but has an additional requirement: the Lincoln County Process. This involves filtering the new-make spirit through sugar maple charcoal before ageing, resulting in a smoother profile. Famous examples include Jack Daniel’s and George Dickel.

American whiskey must adhere to specific federal regulations: distilled to no more than 160 proof (80% ABV), entered into barrels at no more than 125 proof (62.5% ABV), and matured in oak. “Straight” whiskey must be aged at least two years and cannot contain additives for flavouring or colouring. Within those rules, there’s enormous room for creativity, and today’s distillers are exploring a variety of mash bills, yeast strains, fermentation times, still types, and cask finishes.

Flavour profiles vary not only by style but also by region. Kentucky’s hot summers and cold winters accelerate maturation, producing bold, oak-driven spirits. Northern climates, such as those in parts of New York or Washington State, often yield a slower, more gradual ageing process, resulting in nuanced complexity. Some craft distillers experiment with locally sourced or heritage grains, alternative woods, or climate-controlled maturation warehouses to create distinctive expressions.

American whiskey plays a central role in cocktail culture. Rye whiskey is the traditional base for the Manhattan and Sazerac, while bourbon anchors the Old Fashioned and Mint Julep. Wheat whiskeys and malt whiskeys offer intriguing twists on classic recipes, and cask-strength bottlings can add extra punch to both neat serves and mixed drinks.

Our American whiskey range reflects this diversity. From heritage Kentucky bourbons to peppery ryes, smooth Tennessee whiskeys, and innovative craft releases from across the United States, each bottle is chosen for quality, authenticity, and character. Whether you’re seeking a reliable cocktail base, a sipping whiskey to savour, or a rare limited edition, American whiskey offers a spectrum of flavours that tell the story of the nation’s distilling heritage and its ever-evolving future.