What’s the Difference between Bourbon and Rye?

• Rye and Bourbon are types of whiskey. Bourbon is exclusive to the USA. Most rye whiskey is made in the USA, but some is made in Canada and elsewhere.
• Bourbon is made from at least 51% corn. American rye whiskey is made from at least 51% rye grain. Both may contain other ingredients, like malted barley.
• Bourbon and American rye are at least 40% alcohol by volume and aged in charred oak barrels for 2-4 years on average. Whiskey aged 2+ years is called “straight.”
• American rye whiskey is spicier and bolder in flavor. Bourbon tends to be smoother with hints of vanilla, oak, and caramel. Both are used in a variety of cocktails.

Rye vs Bourbon

Rye whiskey is spicy with a grassy, peppery flavor. The spiciness comes from the rye grain, which is also the main ingredient. While rye and bourbon are used in similar cocktails, the spiciness of rye can add an extra kick. Bartenders and mixologists can replace bourbon with rye to create new recipes and fun variations of familiar cocktails. Most rye whiskey is made in the United States, with Canadian rye being the second most common. There are also a few varieties from Europe, Australia, and India.

Bourbon is mellow and sweet, with hints of vanilla, oak, and caramel. The flavor comes primarily from corn. Like rye, it’s aged for 2-4 years in charred oakwood barrels, which add additional flavors to the bourbon as it ages. Unlike rye, bourbon is made exclusively in the United States. Like rye whiskey, bourbon is at least 40% alcohol by volume (80 proof), though some bourbons have a much higher alcohol content. Bourbon is an ingredient in many popular cocktails such as old fashioneds, whiskey sours, and Manhattans. It’s also consumed on its own without other ingredients mixed in.

Rye

Rye whiskey is primarily made in the United States. It’s usually aged for 2-4 years in barrels made from American oakwood. The insides of the barrels are charred—meaning they’re lit on fire and allowed to burn for a period of time. This adds flavor to rye as it ages. Rye whiskey is at least 40% alcohol by volume (80 proof), though some ryes have a much higher alcohol content. Other varieties of rye whiskey are made in Canada, Europe, Australia, and India. Canadian rye is the second most common rye whiskey in the world.

American rye whiskey is made with at least 51% rye grain. The rye grain is what gives rye whiskey its distinct, spicy flavor. Other flavors come from extra ingredients like corn or wheat, and from the charred barrels where rye slowly aged. There are many varieties of rye whiskey. Indiana rye whiskey is popular a variety made exclusively in the U.S. state of Indiana. Its basic recipe is the same as any American rye. However, it benefits from a “legal regional designation,” which makes it illegal for any rye whiskey made outside of the state to be sold as “Indiana rye whiskey.” Canadian rye whiskey is made in Canada. Made from totally different ingredients, it shares nothing in common with American rye whiskey, apart from its name. A rye whiskey that has been aged for at least 2 years is called a “straight rye.” If it’s aged more than 4 years, it’s labeled a “bottled-in-bond” rye. These are usually more expensive than other varieties. Cheaper, lower-quality ryes can be aged for as little as 3 months.

Canadian rye, a.k.a. Canadian whiskey, is a totally different product. Though it’s the second most popular variety of rye whiskey in the world (after American rye whiskey), it shares nothing in common with American rye, apart from the name. Its flavors and ingredients vary considerably, since the only rule for Canadian whiskey is that it must be manufactured in Canada. In Canada, the terms “rye,” “rye whiskey,” and “Canadian whiskey” all refer to the same thing. The confusion over “rye” comes from the fact that adding rye to whiskey became very popular in Canada at some point in history. Eventually, Canadians began using “rye” to refer to all kinds of whiskey. Some varieties of Canadian “rye” are made with 100% rye grain, others have no rye whatsoever.

Bourbon

Bourbon is made exclusively in the United States. Like American rye, bourbons are 40% alcohol by volume (80 proof) or more. They’re also usually aged for 2-4 years in charred barrels made from American oakwood. Unlike rye whiskey, there is no such thing as a “non-American” bourbon. A bourbon that is aged at least 2 years is called a “straight” bourbon, while one aged 4 or more years is called a “Bottled-In-Bond” bourbon. Cheap, low-quality bourbon can be aged for as little as 3 months.

Bourbon is made with at least 51% corn. Some bourbons are made with additional cereal grains like wheat, rye, and malted barley, which each added ingredient imparting a unique flavor. There are many varieties of bourbon, but their recipes are all very similar. Kentucky bourbon, a.k.a. Kentucky whiskey, is a very popular variety made in the U.S. state of Kentucky. Before it’s put into barrels for aging, Kentucky bourbon is passed through a charcoal filter, giving it a distinct brown color. Sour mash bourbons are another variety, made by adding certain acids during the fermentation process. The acids change the pH level (the acidity), creating more yeast, which in turn adds a slight sourness similar to sourdough bread. Blended bourbon is made from combining multiple types of whiskeys into one product. By law, blended bourbons must be made with 20% straight bourbon (aged at least 2 years). High-rye bourbon is made with 20-25% rye—much more than a typical bourbon, but less than a true rye whiskey. As you might expect, the extra rye gives it a slightly bolder, spicer flavor.

Rye & Bourbon Cocktails

Old Fashioned. Make this drink by combing bourbon or rye with bitters, water, ice, and simple syrup, topped with an orange slice. Choose rye to give your drink a bit of a kick.

Manhattan. Make this spicy classic by tossing together some rye whiskey, vermouth, and bitters. Garnish with a cherry to enjoy a sweet treat once your glass is empty.

Boulevardier. This one is a mix of bourbon or rye, plus campari and sweet vermouth. Pour it over an extra-large cube to keep your drink cold without watering it down.

Whiskey Sour. There are lots of variations of this cocktail, but we recommend making it with bourbon, lemon juice, simple syrup, and ice. This one is a must-try for anyone who enjoys sour, citrusy flavors.

Brooklyn. A mix of rye, dry vermouth, maraschino liqueur, and bitters. It’s a bit like a Manhattan, but cooler and a touch more sophisticated.

Filibuster. Try this variation of a whiskey sour, made from rye whiskey, lemon juice, egg whites, bitters, and maple syrup. Make it with 100% rye grain Canadian whiskey for a spicy-sweet punch to the taste buds.