American, Bourbon & Rye
Scottish and Irish immigrants brought their tradition of distilling to the US in the early 1790s. Due to barley not being widely available, they started using different local grains like rye and later corn, with Pennsylvania and Maryland as the major early producer of rye whiskey and Kentucky as the home of bourbon. Some of the most popular brands that still prevail nowadays are Jim Beam, Maker’s Mark, Eagle Rare and Buffalo Trace.
Typical style: Bourbon is made from at least 51% corn, presenting a sweet and smooth palate with vanilla, honey, and oak notes, while Rye is a spicier and more peppery style, perfect for cocktails.
Did you know? After Prohibition ended in 1933, there were new laws aimed to help revive the American whiskey industry. The use of only virgin freshly charred oak barrels for the maturation of bourbon greatly benefitted the Scottish or Irish whisky industry creating an affordable, ongoing supply of seasoned casks.