What's the Difference Between Whiskey and Bourbon?

On taste alone, most people probably couldn’t tell the difference between a glass of whiskey and a glass of bourbon.

They have the same amber color and share a lot of the same flavors (warm, sweet, smokey, spicy). So what’s the real difference?

Put simply, whiskey is a broad category of spirits. Bourbon is a specific type of whiskey from the USA.

But that’s just the beginning. Each style also adheres to strict guidelines regarding grain requirements, aging, and proof. Bourbon, for example, must contain at least 51% corn. You also have other types like Rye, Scotch, and Single Malt whiskey — each with its own rules.

These rules may seem strange, but to whiskey and bourbon lovers, they’re essential. Everything from the mash bill to the barrel to the distillery’s own traditions leaves a clear fingerprint on the final taste.

So the real question becomes: How do you develop your palate well enough to truly understand what you’re drinking?

Let’s take a closer look at what really separates whiskey from bourbon so you can get more out of every glass.

What’s the Difference Between Whiskey and Bourbon?

Whiskey is the broad category of distilled spirit, and bourbon is one specific style of whiskey. Both are distilled from a fermented mash of grains and aged in wood, but bourbon follows a tighter set of rules.

U.S. law defines bourbon as a whiskey made only in the United States, from a mash that contains at least 51% corn, and aged in new, charred oak barrels. These requirements come straight from the federal standards of identity for distilled spirits (27 CFR §5.143).

Whiskey, on the other hand, is a global category. It can be made from many different grains (barley, rye, wheat, corn). Each country sets its own rules for aging, labeling, and style.

We’ll cover all of these rules in depth later, but here are the quick essentials:

• Grain bill: Whiskey can use many grains. Bourbon must be at least 51% corn.

• Barrel rules: Whiskey aging varies by country; bourbon must age in new, charred oak barrels.

• Proof limits: Bourbon must be distilled to no more than 160 proof, enter the barrel at 125 proof or less, and be bottled at 80 proof or higher (27 CFR §5.143).

• Additives: Straight bourbon cannot contain added flavors or colors; however, other whiskeys may allow certain additions, depending on the style and country of origin.

• Origin: Whiskey can be made worldwide. Bourbon must be made in the United States.

Whiskey vs. Bourbon (vs. Scotch): At a Glance

Here’s a quick chart to help you pick out the differences between whiskey and bourbon. Scotch is another common type of whiskey (or whisky) with its own specific set of rules, so we’ve included it here for comparison.

What Is Whiskey?

Whiskey is a family of distilled spirits made from a fermented mash of grains (barley, corn, rye, or wheat).

No matter where it’s produced, whiskey follows the same core steps: mash and then ferment the grains, distill the liquid, and let it mature in oak. This is the base process that connects all whiskey styles, including bourbon, Scotch, Irish whiskey, and many others.

In the United States, “whisky/whiskey” is a defined label class under federal law (27 CFR §5.143).

Whiskeys of the World

Whiskey is made all over the world. While the spelling of the word varies by country (whiskey in the U.S. and Ireland, whisky in Scotland, Canada, and Japan), the meaning remains the same.

Each region brings its own style:

• Scotch Whisky: Made in Scotland, aged in oak barrels, and found in styles like single malt and blended.

• Irish Whiskey: Known for its smooth character and often triple distillation, made from malted and unmalted barley.

• American Whiskey: Includes bourbon, rye, Tennessee whiskey, and more, each shaped by specific grain requirements and production rules.

• Canadian Whisky: Often lighter and smoother, typically made from a blend of corn and rye.

• Japanese Whisky: Inspired by Scotch, admired for its balance and precision, with widely varying aging techniques.

What Is Bourbon?

Bourbon is a specific type of American whiskey with rules that are written directly into U.S. law. These standards protect its identity and help explain why bourbon tastes the way it does.

If a spirit wants to be called bourbon, it must meet all of the following requirements:

Mash Requirements

Bourbon must be made from a mash that is at least 51% corn. The remaining may be rye, wheat, and/or malted barley. This high corn content is a major reason bourbon tends to taste rounder and have corn bread aromas than many other whiskeys.

Proof Limits

Bourbon production has clear proof limits at every step:

• It must be distilled to no more than 160 proof (80% ABV).

• It must enter the barrel at 125 proof (62.5% ABV) or below.

• It must be bottled at 80 proof (40% ABV) or higher.

These limits help protect bourbon’s body and flavor, keeping it from being distilled too cleanly or watered down.

Barrel Rules

Bourbon must also be aged in new, charred oak barrels. The fresh oak and char give bourbon its deep color and familiar notes of vanilla, caramel, and toast. Unlike some whiskey styles, bourbon cannot be aged in reused barrels.

Additives Prohibition

Standard bourbon cannot contain added flavors or colors. What you taste must come from the grains, the fermentation, the distillation, and the barrel. Water is the only addition allowed after distillation and aging.

Aging Terms: “Straight Bourbon” and Age Statements

There is no minimum aging requirement for regular bourbon. However, “straight bourbon” must be aged for at least 2 years. If it is aged less than 4 years, the label must include an age statement.

These rules help buyers understand how long the spirit spent in the barrel.

Kentucky Bourbon

While Kentucky does produce 95% of the world’s bourbon, it is a myth that all bourbon must come from Kentucky. In reality, bourbon can be made in any U.S. state as long as it meets the legal standards. The term “Kentucky Bourbon” just means the bourbon was made and aged in Kentucky.

But why does Kentucky stand out? The state offers ideal natural conditions, including limestone-filtered water and strong seasonal temperature swings that shape barrel aging. Add in generations of distilling experience, and you get the classic bourbon style many people recognize today: warm, sweet, and oak-forward.

Scotch vs. Bourbon (Legal & Style Contrast)

Scotch and bourbon often sit close to each other on the shelf but legally and stylistically they are very different spirits.

Legal Requirements for Scotch

Scotch is protected by strict laws known as the Scotch Whisky Regulations 2009.

To qualify as Scotch, the whisky:

• Must be made in Scotland from water, malted barley, and other whole cereal grains.

• Must be distilled to less than 94.8% ABV.

• Must be matured in oak casks (up to 700 liters) for at least three years.

• Must be bottled at a minimum of 40% ABV.

• Contains no additives beyond water and caramel coloring (E150a). No flavorings are allowed.

These standards protect the identity of Scotch and help maintain its long-standing global reputation.

Categories of Scotch Whisky

The 2009 Regulations define five official categories of Scotch:

• Single Malt Scotch Whisky – Made at a single distillery, from 100% malted barley, in pot stills.

• Single Grain Scotch Whisky – Made at a single distillery, from malted barley plus other grains, usually on continuous stills.

• Blended Malt Scotch Whisky – A blend of two or more single malts from different distilleries.

• Blended Grain Scotch Whisky – A blend of two or more single grain whiskies.

• Blended Scotch Whisky – A blend of malt and grain whiskies (the most common style worldwide).

How Scotch Differs From Bourbon in Style

Scotch and bourbon share the same broad production arc: grain, fermentation, distillation, and time in oak. But the details create very different results:

• Bourbon: Its new, charred oak barrels give strong flavors of vanilla, caramel, spice, and toasted wood. The high corn content often makes it have more sweet aromas and flavors and fuller on the palate.

• Scotch: Because it is usually aged in used oak barrels, the flavors are more restrained. Scotch tends to show notes of malt, dried fruit, citrus, honey, or smoke. In coastal regions like Islay, peat can add earthy or smoky notes.

Related Types of Whiskey

Here are some other important styles of whiskey to know about. While many share common elements, the details of each process make all the difference.

Tennessee Whiskey

All Tennessee whiskey meets the core standards of bourbon:

• Made in the U.S. from a mash that's at least 51% corn.

• Aged in new charred oak barrels.

• Bottled at 80 proof or higher (and so on).

But Tennessee whiskey adds a distinct state-level twist:

1. It can only be made in Tennessee.

2. Unless exempted by law, it must go through the Lincoln County Process (filtering through charcoal before aging).

Because of these extra steps, many consider Tennessee whiskey a kind of bourbon with a mellowing filter. That filter helps soften the raw spirit and gives a slightly smoother profile.

American Rye Whiskey

American rye whiskey must be made from a mash that’s at least 51% rye. Aside from that, it follows similar production rules to bourbon: aged in new, charred oak barrels, distilled to no more than 160 proof (80% ABV), and bottled at 80 proof (40% ABV) or more.

Rye whiskey was originally very popular in the northeastern U.S. and today has a resurgence among craft distillers.

American Single Malt Whiskey

Recently, the Alcohol and Tobacco Tax and Trade Bureau (TTB) created a formal standard for American single malt whiskey, effective January 19, 2025.

Here are the key rules:

• Made from 100% malted barley.

• Distilled at one distillery only in the U.S.

• Mashed, distilled, and aged in the U.S.

• Matured in oak casks not exceeding 700 liters.

• Distilled to no more than 160 proof (80% ABV), bottled at 80 proof (40% ABV) or higher.

• Caramel coloring may be added (if disclosed on the label); no other flavorings allowed.

Whiskey vs. Bourbon: Real-World Application

Learning about wine and spirits is exciting, but it’s even more so when you can use that knowledge to make real-world choices — what to buy, how to taste, and how to understand what’s in your glass.

How To Choose a Bottle

Choosing a whiskey or bourbon doesn’t have to be confusing. Here’s what to look for:

• Match grain profile and barrel to your taste. If you like richness and sweet aromas, go for bourbon (corn-based, aged in new charred oak). If you prefer spice or dryness, try a rye whiskey (≥ 51% rye).

• Price point vs. value. A higher price doesn’t always mean great value. Some 4- or 5-year “straight” whiskeys offer excellent character without the premium of “aged 12 years.”

Here’s a quick guide to reading whiskey and bourbon labels:

• “Straight”: Means aged at least 2 years in the U.S. and meets standard rules.

• Age statements: The number of years on the bottle (e.g., “12-year”) always refers to how long the whiskey was aged in the barrel. If the whiskey is a blend of different barrels, the stated age reflects the youngest whiskey in that blend.

• ABV/Proof: This refers to the alcohol strength of the whiskey (80 proof = 40% ABV, 100 proof = 50% ABV, etc.). Higher proof often means more intensity and flavor presence.

• Finishing notes: Phrases like “finished in [spirit] casks” signal extra aging or treatment.

• Bottled-in-Bond: A U.S. legal standard meaning one distillery, made in one distilling season, aged ≥ 4 years and bottled at 100 proof.

• State of distillation or origin: Especially for American whiskey, check if it says “Distilled in …” or “Bottled in …” to know where it was made.

How To Taste Whiskey and Bourbon

The best way to taste whiskey or bourbon is to pour it neat (without ice) into a small tasting glass, such as a snifter or Glencairn. Serving at room temperature helps the aromas and flavors show more clearly.

Here’s a simple framework:

• Smell: Bring the glass close to your nose and note the aromas. Do you smell vanilla, caramel, oak (common in bourbon)? Or malt, dried fruit, peat/smoke (more typical in other whiskeys)?

• Palate (Taste): Take a small sip. Consider grain, barrel, and proof influences:

• Grain: Does it feel sweet, spicy, mellow?

• Barrel: Is there oak, char, vanilla, toast?

• Proof: Higher proof may bring warmth, boldness, or heat.

• Finish (Aftertaste): How long does the flavor last? Does it shift to oak spice, sweetness, smoke, or dry wood? Good whiskies leave a clean, lingering finish.

TIP: If you’re new to whiskey, the alcohol can feel strong and even overpowering at first. If you’re having trouble tasting it, start with a lower proof bottle (e.g. 80 proof) and add a few drops of water. This lowers the intensity and makes it easier to pick out specific flavors.

Learn More About Spirits

Beyond tasting, learning more about whiskey and bourbon can help you:

• Pick bottles for your home bar.

• Find a local restaurant or bar that has a good whiskey list to explore (or has whiskey flights)

• Understand labels and tradition for collecting.

• Start working at a distillery.

• Obtain credentials for retail or high-end bartending jobs.

Napa Valley Wine Academy can help you deepen your knowledge and build real confidence.

WSET Spirits Levels 1 and 2 both teach the tasting and label-reading skills you’ll use throughout your studies (essential for many wine and spirits career paths). Explore level 1 or level 2 today.

FAQ

Is bourbon only from Kentucky?

No. Bourbon doesn’t have to come from Kentucky. It must be made in the United States and follow the legal standards for bourbon. That said, Kentucky remains the dominant source, producing about 95% of the world’s bourbon.

Is Jack Daniel’s considered bourbon?

Yes!  While Jack Danie’s is officially Tennessee whiskey, it also still meets all of the same requirements as bourbon (corn based, US production, new charred oak). It does have the additional Tennessee Lincoln County Process.

Is bourbon sweeter than whiskey?

All whiskey is dry, meaning no sugar is added.  However, bourbon will have sweeter aromas and flavors of butterscotch, caramel, baking spice compared to other whiskies.

Can “finished” bourbon still be labeled bourbon?

Generally, no. If a bourbon is aged in barrels other than new, charred oak (for example  finishing in sherry/rum casks), it usually cannot be called simply “bourbon whiskey” under U.S. law. Instead it must be labeled as a Distilled Spirits Specialty (DSS) and reference the finish (e.g., “bourbon whiskey finished in sherry casks”).

Are “whisky” and “whiskey” the same thing?

In terms of the base spirit, yes. However, the spelling often reflects a specific tradition and origin and may be legally mandated depending on the location. In the U.S. and Ireland you’ll generally see “whiskey,” while Scotland, Canada, and Japan often use “whisky.”

Is rye whiskey a type of bourbon?

No. Rye whiskey is a separate style. In the U.S., American rye whiskey must use a mash that is at least 51% rye, whereas bourbon requires at least 51% corn. They share barrel and proof rules but start with different grains, leading to different characters and labeling.

Learn More About Bourbon and Whiskey

Whiskey is a broad concept, and bourbon is just one part of it. Each style (bourbon, rye, Scotch, or something else) starts with the same foundation of grains, fermentation, distillation, and time in oak.

But understanding the legal and regional differences is what turns casual interest into true confidence.

If you’re ready to build that confidence, Napa Valley Wine Academy can help you take the next step. Our WSET Level 1 Award in Spirits gives you a clear, approachable introduction to categories like whiskey, bourbon, scotch, etc.

Learn more about WSET courses today.