American whiskey

Last updated
American whiskey
Glass of bourbon.jpg
A glass of bourbon
Type Distilled beverage
Introduced17h century
Alcohol by volume  At least 40%
Proof (US) 80 and higher
ColourPale gold to dark amber
Ingredients Malt, water
A selection of American whiskies. The predominant variety, Bourbon whiskey, is made mostly of corn. Bourbon tasting, anyone1.jpg
A selection of American whiskies. The predominant variety, Bourbon whiskey, is made mostly of corn.
The production line at the Maker's Mark bourbon distillery in Loretto, Kentucky MMline.jpg
The production line at the Maker's Mark bourbon distillery in Loretto, Kentucky

American whiskey is whiskey (a distilled beverage produced from a fermented mash of cereal grain) produced in the United States. American whiskeys made from mashes with at least 51% of their named grains include bourbon whiskey, rye whiskey, rye malt whiskey, malt whiskey, wheat whiskey, Tennessee whiskey, and corn whiskey.

Contents

Other American whiskeys - which do not specify a dominant grain - include blended whiskeys, blends of straight whiskeys, grain whiskeys, and spirit whiskeys. In the case of blends, American whiskeys may include artificial colors and flavorings. Laws regulating the above products vary between those produced for sale in the U.S. and those exported abroad.

History

An 1882 advertisement for Cyrus Noble Old Bourbon, a defunct brand from Lynchburg, Ohio. The Wasp 1882-12-23 Cyrus Noble Old Bourbon advertisement.jpg
An 1882 advertisement for Cyrus Noble Old Bourbon, a defunct brand from Lynchburg, Ohio.

Colonial America

In the 1600s ,European settlers brought distillation techniques with them. Whiskey distillation became common in the colonies, especially Rye Whiskey in Pennsylvania, Maryland, and New York, where rye was abundant. [1]

By the late 1700s, American farmers, particularly in the western frontier regions (such as Kentucky and Tennessee), began producing whiskey in large quantities. The combination of fertile land and a growing demand for distilled spirits led to the rise of whiskey as a major industry in the United States. [1]

Bourbon Whiskey, began to develop in the late 18th century by Scots, Scots-Irish, and other settlers (including English, Irish, Welsh, German, and French) who began to farm the area in earnest. Bourbon’s distinct flavor profile was influenced by the local grain, primarily corn, and its aging process in charred oak barrels. [2]

Whiskey Rebellion

In 1791, the first federal whiskey tax was introduced by Alexander Hamilton under President George Washington’s administration, aiming to fund war debt. (the spirit had yet to overtake rum in production). The Bottled-in-Bond Act of 1897 was enacted to allow for a governmental guarantee that whiskey (and other spirits) would be produced to a set of standards for composition and age.ion, aiming to fund war debt. This tax was highly unpopular and led to the Whiskey Rebellion of 1794, a significant event in American history. [3]

Expansion of Whiskey

During the U.S. expanded westward in the 1800s, whiskey played a crucial role in frontier life. Whiskey was a widely traded commodity, often used as currency in frontier settlements where money was scarce. [1]

Tennessee Whiskey became popular in the late 1800s, especially in Lynchburg, Tennessee. Tennessee whiskey was similar to bourbon but went through an additional process called the Lincoln County Process, which involved filtering the whiskey through charcoal before aging it. [4]

Prohibition

The temperance movement forced the closure of several distilleries across the country, culminating in the 1920 enactment of the Eighteenth Amendment and Prohibition. Among other concessions, the U.S. government had provided ten licenses to allow companies to manufacture or provide whiskey for medicinal purposes. [5] [6] Six licenses were ultimately granted to: Brown-Forman, Frankfort Distilleries, the A. Ph. Stitzel Distillery, the American Medicinal Spirits Company, Schenley Industries and James Thompson and Brother. [7] Prohibition's repeal in 1933 spurred several former distillers to rebuild or reestablish their brands. [5]

Post-Prohibition

With the repeal of Prohibition in 1933, whiskey production came back into the legal fold and distilleries resumed operation, and new innovations, such as the creation of more branded products, began to take shape. Bourbon and Tennessee whiskey brands like Jim Beam and Jack Daniel's grew in popularity becoming household names both in the U.S. and abroad. The rise of international markets, coupled with the increasing interest in cocktails and American-style drinks, helped bourbon and Tennessee whiskey become globally recognized. [1]

In the 1980s distillers began focusing on small-batch and artisanal products like Maker's Mark and Old Rip Van Winkle. [2]

The Modern Era

In the 21st century, the American whiskey industry has undergone a resurgence, characterized by the growth of small, craft distilleries, experimentation with new styles, and a renewed interest in heritage methods. Rye whiskey enjoyed a revival, thanks to its use in craft cocktails and as a alternative to bourbon. Also Whiskey producers have experimented with different cask finishes, such as port, rum, and sherry casks, and the use of innovative grains like quinoa and millet. [1]

In December 2024 a new category was introduced. The Alcohol and Tobacco Tax and Trade Bureau has officially recognised American single malt as a whiskey category. [8]

Regulations

The production and labeling of American whiskey is governed by Title 27 of the U.S. Code of Federal Regulations. Outside of the U.S., various other countries recognize certain types of American whiskey, such as bourbon and Tennessee whiskey, as indigenous products of the U.S. that must be produced (although not necessarily bottled) in the U.S. When sold in another country, American whiskey may also be required to conform to local product requirements that apply to whiskey in general when sold in that country. In some cases, this may involve stricter standards than U.S. law. [9]

Canadian law requires that products labeled as bourbon or Tennessee whiskey must satisfy the laws of the U.S. that regulate its manufacture "for consumption in the United States". Some other countries do not specify this requirement. This distinction can be significant, as U.S. regulations include substantial exemptions for products that are made for export rather than for consumption within the U.S. [9]

Production

According to the Distilled Spirits Council of the United States, whiskey sales will reach $5.1 billion in 2023, with the majority of sales being bourbon. The capacity has also increased to over two million barrels annually since 2019. [10] It is predicted that the global whiskey market will reach $127 billion by 2028. [11]

Types

Some key types of American whiskey listed in the U.S. Code of Federal Regulations include: [12]

To be labeled as one of these types, the whiskey must be distilled to no more than 80% alcohol by volume (160 U.S. proof) to ensure the flavor of the original mash is adequately retained and the addition of coloring, caramel, or other flavoring additives is prohibited. [13] [14] All of these, except corn whiskey, must be aged at least briefly (although no minimum aging period is specified) in charred new oak containers. These restrictions do not exist for some similarly named products in some other countries, such as Canada. American corn whiskey does not have to be aged at all – but, if it is aged, it must be aged in used or uncharred oak barrels [15] "at not more than 62.5% alcohol by volume (125 proof)". [16] In practice, if corn whiskey is aged, it is usually aged in used bourbon barrels.

Tennessee whiskey aging in charred new oak barrels at the Jack Daniel's distillery Whiskey barrels.jpg
Tennessee whiskey aging in charred new oak barrels at the Jack Daniel's distillery

Straight whiskey is a whiskey that was distilled to not more than 80% alcohol by volume (160 proof) that has been aged for at least two years at a starting alcohol concentration of not more than 62.5%. It has not been blended with other spirits, colorings, or additives. A straight whiskey that also meets one of the above definitions is referred to by combining the term "straight" with the term for the type of whiskey. For example, a rye whiskey that meets this definition is called a "straight rye whiskey".

Unqualified "whiskey" without a grain type identification such as "bourbon", "rye", or "corn" must be distilled at less than 95% alcohol by volume (190 proof) from a fermented mash of grain in such a manner that the distillate possesses the taste, aroma, and characteristics generally attributed to whiskey. It must be stored in oak containers – charred new oak is not required – and bottled at no less than 40% alcohol by volume (80 proof). [17] [18] To carry the designation "straight whiskey" without a grain type identification, the fermented mash must be less than 51% of any one type of grain and must be stored for at least two years in charred new oak containers. [19] [18]

A straight whiskey that has been aged less than four years must be labeled with an age statement describing the actual minimum age of the product; whereas if straight whiskey is stored as prescribed for four years or more, a statement of age is optional. [20] [21] [22]

Furthermore, a straight whiskey (or other spirit produced from a single class of materials) may be labeled as bottled in bond if it has been aged for at least four years in a federally bonded warehouse, is bottled at 50% alcohol by volume (100 proof), and is the product of one distilling season (defined as either the first or last half of a calendar year). [23]

Other types of American whiskey defined by federal regulations include the following:

However, these various labeling requirements and "standards of identity" do not apply to products for export from the U.S. (under C.F.R. Title 27, § 5.1). Thus, exported American whiskey may not meet the same labeling standards when sold in some markets.

Another important American whiskey labeling is Tennessee whiskey. This is a recognized name defined under the North American Free Trade Agreement (NAFTA), [24] at least one other international trade agreement, [25] and the law of Canada [26] as a straight bourbon whiskey lawfully produced in the state of Tennessee. Tennessee whiskey production is also governed by Tennessee law. Tennessee House Bill 1084 was passed in 2013 for products labeled as "Tennessee Whiskey" produced in the state. It included the existing requirements for bourbon [27] [28] and further required use of the Lincoln County Process for filtering the whiskey through a thick layer of maple charcoal before placing it in barrels for aging, with an exception grandfathered in for Benjamin Prichard's distillery in Kelso, Tennessee, which does not use it. The two major brands of Tennessee whiskey—Jack Daniel's and George Dickel—are both produced using the Lincoln County Process.

Distilleries

Fourteen large distilleries owned by eight companies produce over 99% of the whiskey made in the U.S. [29]

See also

Related Research Articles

<span class="mw-page-title-main">Canadian whisky</span> Whisky produced in Canada

Canadian whisky is a type of whisky produced in Canada. Most Canadian whiskies are blended multi-grain liquors containing a large percentage of corn spirits, and are typically lighter and smoother than other whisky styles. When Canadian distillers began adding small amounts of highly-flavourful rye grain to their mashes, people began demanding this new rye-flavoured whisky, referring to it simply as "rye". Today, as for the past two centuries, the terms "rye whisky" and "Canadian whisky" are used interchangeably in Canada and refer to exactly the same product, which generally is made with only a small amount of rye grain.

<span class="mw-page-title-main">Whisky</span> Distilled alcoholic beverage

Whisky or whiskey (IPA: /wɪskiː/ is a type of liquor made from fermented grain mash. Various grains are used for different varieties, including barley, corn, rye, and wheat. Whisky is typically aged in wooden casks, which are typically made of charred white oak. Uncharred white oak casks previously used for the aging of port, rum or sherry are also sometimes used.

<span class="mw-page-title-main">Bourbon whiskey</span> American whiskey

Bourbon whiskey is a barrel-aged American whiskey made primarily from corn (maize). The name derives from the French House of Bourbon, although the precise source of inspiration is uncertain; contenders include Bourbon County, Kentucky, and Bourbon Street in New Orleans, both of which are named after the House of Bourbon. The name bourbon might not have been used until the 1850s, and the association with Bourbon County was not evident until the 1870s.

<span class="mw-page-title-main">Single malt whisky</span> Malt whisky from a single distillery

Single malt whisky is malt whisky from a single distillery.

A blended whiskey is the product of blending different types of whiskeys and sometimes also neutral spirits, colorings, and flavorings. It is generally the product of mixing one or more higher-quality straight or single malt whiskey with less expensive spirits and other ingredients. This typically allows for a lower priced finished product, although expensive "premium" varieties also exist.

<span class="mw-page-title-main">Rye whiskey</span> Distilled alcoholic beverage

Rye whiskey can refer to two different, but related, types of whiskey:

<span class="mw-page-title-main">Tennessee whiskey</span> Type of American whiskey

Tennessee whiskey is straight whiskey produced in the U.S. state of Tennessee. Although it has been legally defined as a bourbon whiskey in some international trade agreements, most current producers of Tennessee whiskey disclaim references to their products as "bourbon" and do not label them as such on any of their bottles or advertising materials. All current Tennessee whiskey producers are required by Tennessee law to produce their whiskeys in Tennessee and – with the sole exception of Benjamin Prichard's – to use a filtering step known as the Lincoln County Process prior to aging the whiskey. Beyond the perceived marketing value of the distinction, Tennessee whiskey and bourbon have almost identical requirements, and most Tennessee whiskeys meet the criteria for bourbon.

<span class="mw-page-title-main">Jim Beam</span> American brand of bourbon whiskey

Jim Beam is an American brand of bourbon whiskey produced at Jim Beam Distillery in Clermont, Kentucky, by Suntory Global Spirits.

<span class="mw-page-title-main">Grain whisky</span> Type of alcoholic beverage

Grain whisky normally refers to any whisky made, at least in part, from grains other than malted barley. Frequently used grains include maize, wheat, and rye. Grain whiskies usually contain some malted barley to provide enzymes needed for mashing and are required to include it if they are produced in Ireland or Scotland. Whisky made only from malted barley is generally called "malt whisky" rather than grain whisky. Most American and Canadian whiskies are grain whiskies.

<span class="mw-page-title-main">Blended malt whisky</span> Blend of different single malt whiskies from different distilleries

A blended malt, formerly called a vatted malt, or pure malt, is a blend of different single malt whiskies from different distilleries. These terms are most commonly used in reference to Scotch whisky, or whisky in that style, such as Japanese whisky.

<span class="mw-page-title-main">Bottled in bond</span> American whiskeys (or other spirits) produced to a set of specifications

Bottled in bond (BIB) is a label for an American-produced distilled beverage that has been aged and bottled according to a set of legal regulations contained in the United States government's Standards of Identity for Distilled Spirits, as originally specified in the Bottled-in-Bond Act of 1897. As a reaction to widespread adulteration of American whiskey, the act made the federal government the guarantor of a spirit's authenticity, gave producers a tax incentive for participating and helped ensure proper accounting and the collection of tax that was due. Although the regulations apply to all spirits, most bonded spirits are whiskeys in practice.

<span class="mw-page-title-main">Malt whisky</span> Alcohol beverage made from barley

Malt whisky is whisky made from a fermented mash consisting of malted barley. If the product is made exclusively at a single distillery, it is typically called a single malt whisky. Although malt whisky can be made using other malted grains besides barley, those types are not called malt whisky without specifying the grain, such as rye malt whisky or buckwheat malt whisky.

<span class="mw-page-title-main">Bulleit Bourbon</span> Brand of Kentucky straight bourbon whiskey

Bulleit Bourbon is a brand of Kentucky straight bourbon whiskey produced at the Bulleit Distillery in Shelbyville, Kentucky and the Bulleit Distillery in Lebanon, Kentucky by the Diageo beverage company.

<span class="mw-page-title-main">Small batch whiskey</span> Product label

Small batch whiskey is whiskey produced by mixing the contents of a relatively small number of selected barrels. Small batch whiskeys are commercially positioned for the upper-premium market. The term is most commonly used for American whiskey but is sometimes used for other whiskeys as well. For example, the Bowmore distillery in Islay, Scotland, has produced a single malt Scotch whisky labeled as "small batch".

<span class="mw-page-title-main">Nelson's Green Brier Distillery</span> United States historic place

Nelson's Green Brier Distillery is a whiskey distillery located in downtown Nashville, Tennessee that produces different varieties of Tennessee whiskey and bourbons. The distillery offers daily public tours and tastings as well as a large mercantile shop with bottles, barware and apparel available for purchase. In July 2023, Nelson's Green Brier Distillery opened a newly renovated distillery restaurant and full-service bar at their 1414 Clinton St. Nashville, TN 37203 location. The same facility also now offers four new private event and dining spaces available to rent for corporate functions, weddings and celebrations of varying sizes.

Straight whiskey, as defined in United States law, is whiskey that is distilled from a fermented cereal grain mash to a concentration not exceeding 80% alcohol by volume (abv) and aged in new charred oak barrels for at least two years at a concentration not exceeding 62.5% at the start of the aging process. Domestic sales of straight whiskey surpassed 27 million 9-liter cases in 2021.

<span class="mw-page-title-main">Heaven Hill Kentucky Whiskey</span>

Heaven Hill Kentucky Whiskey is an American blended whiskey produced in Bardstown, Kentucky by Heaven Hill Distilleries. The company sells a variety of blended whiskeys and straight bourbons in 16 oz, 750ml, and 1-liter glass bottles, and in 1.75L plastic bottles.

MGP Ingredients, Inc. is an American distilled spirits and food ingredients producer with headquarters in Atchison, Kansas.

<span class="mw-page-title-main">Outline of whisky</span> Distilled alcoholic beverage

The following outline is provided as an overview of and topical guide to whisky:

References

  1. 1 2 3 4 5 Cooper, Harris (2021). American History Through a Whiskey Glass - How Distilled Spirits, Domestic Cuisine, and Popular Music Helped Shape a Nation. Skyhorse.
  2. 1 2 Minnick, Fred (2016). Bourbon - The Rise, Fall, and Rebirth of an American Whiskey. Voyageur Press.{{cite book}}: CS1 maint: date and year (link)
  3. ↑ Hogeland, William (2015). The Whiskey Rebellion - George Washington, Alexander Hamilton, and the Fro. Simon & Schuster.
  4. ↑ Waterbury, Margarett (August 27, 2016). "Tennessee Whiskey and the Lincoln County Process". The Whiskey Wash. Retrieved December 24, 2017.
  5. 1 2 Okrent, Daniel (2010). Last Call - The Rise and Fall of Prohibition. Scribner.
  6. ↑ Ettinger, Dylan (2023-12-28). "The Strange History of Medicinal Whiskey and Its Modern Revival". VinePair. Retrieved 2024-12-21.
  7. ↑ Mitenbuler, Reid (12 May 2015). Bourbon Empire: The Past and Future of America's Whiskey. p. 185. ISBN   9780670016839.
  8. ↑ Simmons, Ted (2024-12-16). "TTB passes rules for American single malt whiskey". The Spirits Business. Retrieved 2024-12-21.
  9. 1 2 C.F.R. Title 27, § 5, notably 5.2 and 5.3
  10. ↑ Skiver Barton, Susannah (2023-06-01). "Have We Reached Peak Bourbon?". VinePair. Retrieved 2023-06-21.
  11. ↑ Dingwall, Kate. "The Global Whiskey Market Will Hit $127 Billion By 2028". Forbes. Retrieved 2024-06-27.
  12. ↑ "Standards of Identity for Distilled Spirits, Title 27 Code of Federal Regulations, Pt. 5.22" (PDF). Archived from the original (PDF) on 2008-12-17. Retrieved 2008-10-17.
  13. 1 2 3 "27 C.F.R. sec 5.22(b)(4)". Ecfr.gpoaccess.gov. Archived from the original on 2012-08-17. Retrieved 2011-01-14.
  14. 1 2 3 "27 C.F.R. sec 5.23". gpo.gov. Retrieved 2011-01-20.
  15. ↑ Glossary of Bourbon & Whiskey terms page Archived 2014-02-28 at the Wayback Machine , Kentucky Distillers Association
  16. ↑ TTB Beverage Alcohol Manual, Chapter 4 Archived 2013-03-05 at the Wayback Machine , Alcohol & Tobacco Tax & Trade Bureau
  17. ↑ "Alcohol and Tobacco Tax and Trade Bureau" (PDF). ttb.gov. Retrieved September 23, 2018.
  18. 1 2 "eCFR — Code of Federal Regulations". www.ecfr.gov. Retrieved 2018-09-24.
  19. ↑ "Alcohol and Tobacco Tax and Trade Bureau" (PDF). ttb.gov. Archived from the original (PDF) on 2009-08-26. Retrieved September 23, 2018.
  20. ↑ "Alcohol and Tobacco Tax and Trade Bureau" (PDF). ttb.gov. Retrieved September 23, 2018.
  21. ↑ "eCFR — Code of Federal Regulations". www.ecfr.gov. Retrieved 2018-09-24.
  22. ↑ "Statements of Age Archived 2009-08-26 at the Wayback Machine ", U.S. Alcohol and Tobacco Tax and Trade Bureau, April 2007, page 8–15.
  23. ↑ "27 C.F.R. sec 5.42(b)(3)". gpo.gov. Archived from the original on 2012-08-17. Retrieved 2013-03-25.
  24. ↑ "NAFTA - Chapter 3 - Annex 307.3 to Annex 315". www.sice.oas.org. Retrieved 2018-09-24.
  25. ↑ SICE – Free Trade Agreement between the Government of the United States of America and the Government of the Republic of Chile, Section E, Article 3.15 "Distinctive products".
  26. ↑ "Division 2 – Alcoholic Beverages". laws.justice.gc.ca. Archived from the original on 2011-07-09. Retrieved 2018-09-24.
  27. ↑ Zandona, Eric (September 16, 2013). "Tennessee Whiskey Gets a Legal Definition". EZdrinking. Archived from the original on January 7, 2014. Retrieved January 27, 2014.
  28. ↑ "State of Tennessee Public Chapter No. 341 House Bill No. 1084" (PDF).
  29. ↑ Albala, Ken, ed. (2015). The SAGE Encyclopedia of Food Issues. SAGE Publications. ISBN   9781506317304.
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