It’s the great American whiskey conundrum: bourbon vs rye whiskey. Both are classic styles of American whiskey, but what makes them different, how are they made, and most importantly, what do they taste like? And what exactly is a mash bill?
WHAT IS BOURBON?
Bourbon is America’s most famous spirit, and it can only be called bourbon if it’s made in the USA. Kentucky is the heartland of bourbon, although it can be made anywhere in the United States. Bourbon is known for its sweet and smooth flavor, which comes from the predominance of corn in the recipe. Bourbon must be aged in charred new oak barrels and is characterized by pronounced flavors of caramel, vanilla, and oak, which have made it the most popular American spirit across the world.
Other rules governing rye whiskey say that it must be distilled to no more than 160 proof (80% ABV). From there, it’s aged in charred new oak barrels at a maximum of 125 proof (62.5%). Rye whiskey is bottled at a minimum of 80 proof (40%).
To qualify as a straight rye, the whiskey must be aged for a minimum of two years. Wild Turkey 101 Rye Whiskey is aged for twice that. The extended aging enhances flavor and mellows the spirit: adding complexity and depth to the notes of vanilla, grain and spice and its long, lingering, smoky finish.
WHAT IS RYE WHISKEY?
Despite bourbon’s overwhelming popularity in America today, rye whiskey is America’s original spirit, dating back to the mid-17th century. It’s defined by its spicy character, which comes from the predominance of rye grain in the recipe. It’s often described as bold and spicy, with vanilla and fruity undertones from the charred new oak barrels. It was the first American spirit and the pioneer’s drink of choice for over a century—and it still has many discerning fans today…
THE DIFFERENCES BETWEEN BOURBON AND RYE WHISKEY
The bourbon vs. rye whiskey conversation is ongoing, but in truth, they have more in common than they do differences. They are two delicious whiskeys cut from similar cloth. Apart from a few recipe differences, the production of each is very similar. Let’s take a closer look at the difference between bourbon and rye whiskey.
THE HISTORY OF BOURBON AND RYE
BOURBON
Bourbon’s roots have been firmly planted in Kentucky since the late 1700s. The warm weather and rich soil were perfect for growing corn, which soon became the crop of choice for farming. Along with the Kentucky River’s limestone-rich water, corn soon found its way into the still, and bourbon was born.
RYE WHISKEY
Rye whiskey can be traced back to the hardworking American settlers of Pennsylvania and Maryland. Rye reigned supreme in the cooler climate, and somewhere around the mid-17th century, the first rye whiskey was produced. Throughout the 17th and 18th centuries, the style spread south and west to states including North Carolina and Kentucky, where the Kentucky rye style developed, balancing spicy rye with sweet corn. Unlike bourbon, rye whiskey can be made anywhere in the world.
BOURBON AND RYE HAVE DIFFERENT RECIPES
To fully understand the difference between bourbon and rye, it’s important to understand what a mash bill is.
WHAT IS A MASH BILL?
Before barrel aging, before distillation, even before fermentation, a whiskey maker has to create a mash. Grains are ground into a coarse meal and mixed with hot water to create this mash. The mash is then heated to convert the grain starches into fermentable sugars. In bourbon and rye whiskey, the mash is a mixture of grains and it is up to the whiskey makers to decide the recipe, in terms of the choice of grains and the exact ratios they prefer. That recipe is called a mash bill.
HOW DO DIFFERENT GRAINS AFFECT A WHISKEY’S FLAVOR?
Corn provides buttery, nutty, honey, and creamy sweetness. It also contributes to a smoother mouthfeel.
Rye is spicy, earthy and intense. It’s packed with earthy and aromatic flavors such as black pepper, clove, and allspice. The assertive character of rye provides the perfect counterpoint to the sweetness of corn.
Malted barley is barley that has been germinated, and it serves two purposes in whiskey making. Its primary function is to aid in fermentation by providing special enzymes that help convert starches into sugars. However, it also adds flavors such as bread, cereal, nuts, and cacao.
Wheat is used in small amounts, if at all. If a master distiller feels their whiskey needs it, wheat can boost the softness of the mouthfeel and add more sweet flavors of butterscotch and toffee. We don’t use wheat at Wild Turkey, because we can achieve those smooth, sweet flavors through aging our whiskey.
WHAT IS IN A BOURBON MASH BILL?
A bourbon mash bill must contain at least 51% corn. The remainder usually includes rye or wheat, and malted barley. The high corn composition results in a smoother, sweeter flavor profile. At Wild Turkey, we pride ourselves on using non-GMO grains and American-grown corn.
WHAT IS IN A RYE WHISKEY MASH BILL?
Rye whiskey must contain at least 51% rye in the mash bill. The remainder of the bill is made up of corn, malted barley, or wheat. Bear in mind that 51% is the minimum. Some rye whiskeys feature a much higher percentage, (for example, the Pennsylvania rye style can contain up to 95% rye). However, a Kentucky rye, such as Wild Turkey 101, prefers a more nuanced approach, with a relatively high minority of corn in the mash bill too.
DISTILLATION AND AGING
BOURBON
Bourbon must be distilled to no more than 160 proof (80% ABV). From there, it’s aged in charred new oak barrels—entering the cask at no more than 125 proof (62.5%). To qualify as a straight bourbon, as all Wild Turkey bourbons do, the whiskey must be aged for a minimum of two years.
In fact, all Wild Turkey bourbons are aged for significantly longer. Our Kentucky straight bourbon and the famous Wild Turkey 101 are blended from barrels aged for at least five years. Wild Turkey Rare Breed is a unique vatting of six-, eight- and 12-year-old whiskeys. And some of our single barrel and other limited edition whiskeys start at even higher ages.
Eventually, the bourbon is bottled at a minimum of 80 proof (40%). No bourbon is permitted to contain any added flavorings or colorings.
RYE WHISKEY
Rye whiskey, just like bourbon, must be distilled to no more than 160 proof (80% ABV). From there, it’s aged in charred new oak barrels at a maximum of 125 proof (62.5%). To qualify as a straight rye, the whiskey must be aged for a minimum of two years—Wild Turkey 101 Rye is aged for at least twice that. And our Rare Breed Rye is a unique blend of four-, six-, and eight-year-old stocks—which gives it a perfect poise between sweet notes, fruit and spice.
Finally, rye whiskey must be bottled at a minimum of 80% proof (40%). Wild Turkey 101 Rye is bottled, as the name suggests, at 101 proof, for extra intensity of flavor, while Rare Breed Barrel Proof Rye is bottled at a higher proof because it is not diluted at all. Unlike bourbon, some types of rye whiskey can contain additives, but not straight ryes such as ours.
FLAVOR
BOURBON
Bourbon offers a sweet, smooth sipping experience with signature notes of vanilla, caramel, and oak. Much of bourbon’s flavor comes from the charred new oak barrels during the aging process. The longer it’s aged, the more intense the flavors. Bourbon finishes with a long, lingering afterglow. Enjoy it neat, on the rocks, or in one of our favorite cocktails—the 101 Bold Fashioned.
RYE WHISKEY
Rye whiskey is typically spicy, assertive, and prickles across the tongue with layers of complexity. Common tasting notes include pepper, cinnamon, allspice, and earthy flavors. These sharp, dry flavors are tempered by sweeter, softer vanilla and fruity undertones. Rye whiskey can be enjoyed neat, on the rocks, or in iconic cocktails like the Manhattan.