American Whiskeys

Bourbon, rye and Tennessee whiskey from Kentucky and beyond — the American whiskey range at BoozeZania.

Bourbon, Rye, Tennessee — What Separates Them

These are legal definitions, not marketing terms, and each one tells you something about how the whiskey will taste.

• Bourbon — at least 51% corn, aged in new charred oak barrels that can never be reused. The new wood is where the vanilla and caramel come from. Sweeter and rounder.
• Rye — at least 51% rye grain. Drier, peppery, more spice and less sweetness. The correct base for a Manhattan or a Sazerac.
• Tennessee whiskey — bourbon's requirements plus the Lincoln County Process: filtered through sugar maple charcoal before barrelling. That extra step is what makes it noticeably smoother.
• Unblended American whiskey — a rarer category. "Unblended" means no grain neutral spirit added, which some blended American whiskeys contain in quantity.

Small Batch and Single Barrel

Two terms worth understanding. Small batch means fewer barrels blended together — sometimes defined, often not. Single barrel means every bottle comes from one cask, so bottles genuinely differ from each other. That variation is the point, not a flaw.

How to Drink It

Neat or over one large cube — a single big cube melts slower than several small ones and dilutes less. American whiskey also holds up in cocktails better than most spirits: an Old Fashioned wants bourbon, a Manhattan wants rye.

Food Pairing

• Grilled steak, smoked brisket and barbecue — the classic match
• Lechon and roast pork
• Pecan, caramel and dark chocolate desserts
• Aged cheddar

For adults of legal drinking age only. Please enjoy responsibly.