The difference between bourbon, Scotch and rye whiskey
Bourbon, Scotch and rye all sit under whiskey, but they're made from different grains and aged in different barrels, and once you know which is which it's a lot easier to pick a bottle you'll like, or an essence to make a version of it at home.
What makes a whiskey a whiskey
Whiskey is a spirit distilled from a fermented grain mash and then aged in wooden barrels, almost always oak, which is where most of its colour and a lot of its flavour come from. The differences between the styles come down to the grain and the barrel, and in the case of Scotch, the country it's made in too.
Bourbon, the sweet one
Bourbon is American and the rules for it are strict. The mash has to be at least 51% corn and it has to be aged in new charred oak barrels, and that combination is what gives it the caramel and vanilla sweetness it's known for. Because the barrel is new every time, the oak comes through strongly, so bourbon tends to be the fuller, rounder style.
Scotch, the malty one, and sometimes the smoky one
Scotch is made in Scotland, usually from malted barley. It has to spend at least 3 years in oak before it can be called Scotch, and a lot of it goes into casks that have held something else first, often bourbon or sherry casks. That makes the wood gentler than bourbon's, so the malt does more of the talking. The smoky Scotch people either love or can't stand comes from barley dried over a peat fire, and plenty of Scotch has no smoke in it at all.
Rye, the spicy one
American rye has to be at least 51% rye grain, and the rye is what gives it the dry, peppery bite that sets it apart from bourbon's sweetness. That spice holds up well against bitters and sugar, so rye is the classic choice for an Old Fashioned or a Manhattan. Canadian whisky often gets called rye at home too, but it isn't held to the same rule and some of it has very little rye in it.
Making a version of each at home
If you'd like to try the styles side by side without buying a bottle of each, the essences are the easy way to do it. They go into a bought neutral spirit at the rate on the pack, and that's flavouring rather than distilling, so there's no licence involved. Distilling your own base spirit is a different matter and needs an excise manufacturer licence from the ATO, which is a federal rule, so it's the same answer wherever you live.
- For bourbon. Still Spirits Wild Eagle Bourbon, or Honey Bourbon if you like it sweeter.
- For Scotch. Edwards Essences Single Malt Whisky, with Still Spirits Peat Smoke on top if you're after the smoky style.
- For rye. Still Spirits Rye Whisky, which is the one to reach for if a Manhattan is the plan.
- For something of your own. The Still Spirits Whiskey Profile range lets you blend a style that isn't any of these.
Shop related products
- Still Spirits Top Shelf Wild Eagle Bourbon 50ML. A sweet, oaky bourbon style.
- Still Spirits Rye Whisky 50ML. The peppery rye style.
- Edwards Essences Single Malt Whisky Essence. A malty Scotch style.
- Still Spirits Peat Smoke 50 ml. For a peated, smoky finish.
- Still Spirits Smokey Whiskey 50ML. A smoky whiskey in the one bottle.
Did you know we also stock the Still Spirits Kentucky Bourbon essence and Sam Willards bourbon oak soakers in the shop. They're not on the website, so give us a ring on (08) 8536 4333 to check what's on the shelf.
- Still Spirits Smokey Whiskey essence, what it does
- Why rye whisky tastes peppery, and where that spice comes from
- Kentucky bourbon essence, how to use it
Not sure which style to try first, Brewhilder will help, or have a look through the homebrew collection.
I'm a rye person, for the record, and I'm always happy to argue about it in the shop.
Candeece
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