Key requirements
- Made in the USA
- Mash bill >= 51% corn
- Aged in new, charred oak barrels
- Distilled to <= 160 proof; entered into barrel at <= 125 proof
- No additives (except water)
Common subcategories
- Straight Bourbon - Aged >= 2 years, no additives
- Kentucky Bourbon - Produced in Kentucky
- Single Barrel / Small Batch - Production designations (not legal classes)
Rye Whiskey
Two principal traditions:
American Rye Whiskey
- Mash bill >= 51% rye
- New, charred oak barrels
- Bold, spicy profile
Canadian Rye Whisky
- Rye-forward flavor profile
- May include other grains
- More flexible production rules
Tennessee Whiskey (United States)
Legal basis: Tennessee state law
Key requirements
- Meets bourbon standards
- Produced in Tennessee
- Filtered through sugar maple charcoal (Lincoln County Process)
Japanese Whisky (Japan)
Legal basis: Japan Spirits & Liqueurs Makers Association (JSLMA) standards
Key requirements (post-2021)
- Mashed, fermented, distilled, aged, and bottled in Japan
- Water sourced in Japan
- Aged in wood >= 3 years
Subcategories
- Single Malt Japanese Whisky
- Grain Whisky
- Blended Japanese Whisky
Canadian Whisky (Canada)
Legal basis: Canadian Food and Drug Regulations
Key characteristics
- Produced and aged in Canada
- Aged >= 3 years
- Typically light-bodied, often rye-influenced
- Permits limited flavoring components
Other Recognized Styles
- Corn Whiskey (USA) - >= 80% corn; unaged or lightly aged
- Wheat Whiskey (USA) - >= 51% wheat
- Peated Whisky - Malt dried over peat smoke (style, not origin)
- Cask Strength / Barrel Proof - Bottled without dilution
- Single Cask - From one individual barrel