Posted 23 December 2019
American whiskey is often used as a catch-all term for spirits made outside of the more stringent regulations for both bourbon and rye. That said, there are still a few specific requirements for producing whiskey under this umbrella term. There are a small number of exceptions (state to state variation), but American whiskey must be: distilled to less than 95% ABV; stored in oak containers; bottled at a minimum of 40% ABV and (and this is where the flexibility comes in) – must possess the taste, aroma and characteristics generally attributed to whisky. As with both bourbon and rye, to be labelled as ‘straight whiskey’ the liquid must be aged at least two years and contain no additives.