![]() Traditional - Over 70% corn with about 10-12% rye. I've made notations below for high rye and wheated bourbons, otherwise it's the traditional mashbill. Sometimes these will be acknowledged on a label, though not always. There are three basic flavor profiles of bourbon, which has to do with the mashbill. More on that can be found in the craft whiskey section. There are also references to "sourced" whiskey, which means it was purchased from a distillery, not made by the brand. For more details about mashbills and how American whiskey is made, visit the American whiskey main page. In the sections below, you'll see references to the mashbill of some whiskey. This is the proportions of different grains used in that particular whiskey. The choice is yours, and there isn't a wrong one. But I certainly love a bourbon Manhattan or a rye Mint Julep as well. For shaken and/or refreshing cocktails like a Whiskey Sour or Mint Julep, I often go with the more even-keeled bourbon. I generally lean towards rye in stirred, spirit-forward cocktails like Manhattans and Old Fashioneds cocktails because its spicier flavors punch through a little more. Tennesee whiskey is sort of a sub-category of bourbon, it's made in exactly the same way, just with a few added variables.Īs I've said, a ny time a recipe calls broadly for "whiskey" either bourbon or rye will serve admirably in its own particular way. Bourbon and rye are the heart of the American whiskey category and the base of whiskey cocktails everywhere.
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