American whiskey

The ingredients for bourbon consist of a so-called grain mixture - the mash bill - which must contain at least 51% corn. The remaining proportion is made up of rye, wheat and malted barley. As a rule, however, the proportion of corn is significantly higher and is usually between 60% and 80% by volume.

Straight Bourbon

The term ‘straight bourbon’ is defined by law and is considered a special quality feature. A bourbon may be called ‘straight’ if it has been aged for at least two years in new, charred oak barrels and contains no additives such as colourings or flavourings. If the whisky is aged for less than four years, the age must be stated on the label. However, many producers allow their straight bourbon to mature for much longer in order to develop more complex flavours. After barrel ageing, it must not be blended. A straight bourbon usually comes from a single distillery.
Straight bourbon is characterised by pronounced vanilla, caramel and oak notes, which are created by ageing in fresh wood. So if you want to experience the true pleasure of bourbon without additives, straight bourbon is the best choice.

Kentucky Straight Bourbon

As the name of the whiskey suggests, this straight bourbon comes from Kentucky and must be matured there for at least one year. Woodford Reserve is an excellent representative of this variety.

Bourbon Bottled in Bond

A bourbon may bear the quality designation Bottled in Bond if it is produced during a single production season in a single distillery, matures for at least four years under bond in a warehouse and is bottled with an alcohol content of at least 100 proof
equivalent to 50 %).

Cask Strength

Cask Strength Bourbon is a special variant of whiskey that is bottled in its purest form. The term "cask strength" means that the bourbon comes straight from the cask without being diluted with water beforehand to adjust the alcohol content. This makes it particularly powerful and intense, both in terms of flavour and alcohol content, which is often between 50% and 65% by volume. Higher-proof bourbons often offer a more intense and concentrated flavour experience. However, it is advisable to add a few drops of water to soften the alcohol and open up the flavours. And you, the connoisseur, decide how much water you want to add to create your very own bourbon!

Single Barrel - if you are looking for something special!

Bourbon Single Barrel is a special category of whiskey in which each bottle comes from a single barrel instead of a mixture of different barrels as is the case with most bourbons. This bottling method emphasises the individual characteristics of a single barrel and makes each batch unique. This is because each barrel matures differently, even if it is stored in the same warehouse under similar conditions. Factors such as the wood structure of the barrel, the position in the warehouse and the length of maturation influence the flavour. The distilleries carefully select the barrels, often by particularly experienced master distillers who assess the barrels according to their quality and flavour.

Bourbon is closely associated with the United States and is mainly produced in Kentucky, even though it can legally be produced anywhere in the USA. Bourbon is therefore distinguished from other whiskies by its American roots, its corn base, the use of new oak barrels and its sweet, smooth flavour. In addition, the legal requirements that regulate the production of bourbon are different from the requirements for the production of Scotch whisky, for example.

Bourbon is typically characterised by a pleasant sweetness, which comes from its high corn content. This basic note is complemented by a variety of other flavours that can vary depending on the recipe, age and barrel ageing.

The characteristic flavours of bourbon often include vanilla, caramel and toffee, which are created by ageing in charred oak barrels. During the charring process, the inner layers of the wooden barrel are burnt, releasing natural sugars from the wood, which pass into the whiskey during the maturation process.

Bourbon whiskeys can also have fruity notes. Depending on the mashbill - i.e. the ratio of corn, rye, wheat and barley - additional flavours come into play. A higher proportion of rye, for example, leads to spicier, peppery notes, while a higher proportion of wheat produces a softer, milder flavour.

The alcohol content also influences the flavour. A low alcohol content makes bourbon milder, a high alcohol content makes bourbon more intense. The same applies to the ageing period: younger bourbons are often livelier and sweeter, while older bourbons develop more complex and intense flavours due to the longer interaction with the wood.

The important thing is that enjoyment takes centre stage! And so there is no "right" or "wrong" when it comes to enjoying bourbon. Try out different methods until you find the one that suits you best. Whether neat, with water, on ice or mixed.

For mixing, we present classics such as Old Fashioned and Whiskey Sour.

We have dedicated a separate page to this complex topic.

Rye whiskey is an American whiskey whose mash consists of at least 51% rye. It is characterised by its spicy, peppery note and a dry, sometimes slightly fruity mouthfeel. Its origins date back to the 18th century. Rye was readily available in the North American colonies and resistant to frost. The first distilleries therefore favoured rye mashes.

At the beginning of the 20th century, Maryland was the heart of rye whiskey production: in 1910, around 44 distilleries were operating there, 21 of which were in Baltimore alone. With the outbreak of the First World War, the majority of these distilleries switched to ethanol production - a development that secured Kentucky the top spot among US rye producers.

Until Prohibition between 1920 and 1933, rye whiskey was the predominant type of whiskey in the USA. During this time, sales of rye declined and the taste changed in favour of softer whiskies - mild and mellow - which arrived in the USA from Europe.

From the 2000s onwards, rye whiskey experienced a renaissance when it succeeded in appealing to a new, younger group of buyers. Craft distilleries and premium brands such as Sazerac contributed to this.

Bourbon whiskey must contain at least 51% corn, while rye must contain at least 51% rye. The rest is a mixture of different types of grain (e.g. wheat, oats, barley, corn). Bourbon is sweetish overall, whereas rye is flavoursome.

It is the major bourbon producers from the southern states of Kentucky and Tennessee, such as Jim Beam, Jack Daniel's and Wild Turkey, who also distil rye in their distilleries.

• Mashing and fermentation: At least 51% rye is used. The rest is other grains. Yeast and water convert the starch into alcohol.
• Distillation: Distillation takes place on column stills to a maximum of 80% by volume.
• Maturation: Maturation takes place in new charred white oak barrels for at least two years. When bottling, the alcohol content must not exceed 62.5% by volume. When bottling, not below 40 % vol.

A rye tastes predominantly spicy. This is due to the intense, spicy grain. It is also characterised by peppery notes, fruitiness and vanilla tones.

You can enjoy it neat or on the rocks. Rye whiskey has gained new popularity as an ingredient in cocktails. Cocktail classics include the Manhattan, Old Fashioned or Sazerac. And try it with dark chocolate, hard cheese or as an accompaniment to a BBQ.

Watch out! Instead of at least 51 per cent corn for the bourbon or 51 per cent rye for the rye, it must be 100 per cent malted barley to be called an American single malt.

• Mashing and fermentation: Only malted barley is used. Yeast and water convert the starch into alcohol.
• Distillation: Distilled in pot stills in a single distillery to a maximum of 80 % vol.
• Maturation: Maturation takes place in new or used oak barrels with a maximum capacity of 700 litres.

Connoisseurs can expect a broad flavour profile, ranging from cereal notes to vanilla and caramel to all fruity nuances. All flavours that can also be found in Scottish and Irish single malts! A major difference in flavour development and expression is certainly due to the often warm climate in the USA.

American single malt is best enjoyed neat in a tulip-shaped glass at approx. 18-20 °C. One or two small drops of water will release additional fruity and spicy flavours. In our tasting guide we show you how to taste professionally.