One lesson. Three parts. Zero BS.

The big picture of American Whiskey

In this lesson, we’ll explore “The Founding Flavors” of American Whiskey – a trio of spirits that each bring something essential to the table. By the end of this lesson, you’ll understand why a spicy rye, a boundary-pushing single malt, and a united craft bourbon have earned their spot as foundational whiskeys.

In this lesson you’ll try:

Rossville Union Master Crafted Straight Rye Whiskey

This bold classic comes from the powerhouse defining Rye since 1847. Taste what real Rye is all about.

St. George Baller American Single Malt Whiskey

American Single Malt is becoming a modern classic, and this sample is a true representation of the style with a Japanese twist.

Corn Trooper United Craft Bourbon

How it started

American whiskey began with 1600s–1700s settlers from Scotland, Ireland, and Germany. Barley was scarce, so they turned to rye and corn and created the first uniquely American whiskeys in places like Pennsylvania, Maryland, and later Kentucky.

Rye Whiskey - America’s first favorite

Rye thrived in the Northeast and delivered a bold, spicy profile perfect for early American tastes. It dominated saloons and classic cocktails. By the late 1800s, over 90% of whiskey consumed in the U.S. was rye.

Bourbon – the post-prohibition hero

After Prohibition, bourbon became America’s whiskey of choice. While it’s closely tied to Kentucky, it can be made anywhere in the U.S. To be called bourbon, it must:

• Be made in the U.S.
• Use at least 51% corn
• Age in new, charred oak barrels
• Be distilled to max 160 proof
• Enter barrels below 125 proof
• Be bottled at 80 proof or more
• Have no added flavors or coloring

The crash and comeback

Whiskey declined in the '70s–'90s as vodka and tequila rose. But in the 2000s, the craft spirits movement revived it. New distillers focused on quality, innovation, and tradition—sparking a whiskey renaissance.

American Single Malt – The new frontier:

Officially recognized in 2024, American Single Malt is now a growing category. To qualify, it must:

• Be 100% malted barley
• Come from one U.S. distillery
• Be pot-distilled
• Age in oak barrels

It blends Scotch-inspired methods with American creativity—experimenting with barrel finishes, local climates, and new flavors. It’s the future of U.S. whiskey: bold, local, and innovative.

Smartass corner

• Rye Really Was King: Before Prohibition, rye—not bourbon—was America’s top whiskey. It made up 96% of what people drank.
• Bourbon ≠ Kentucky: Bourbon can legally be made anywhere in the U.S., though Kentucky still makes 95% of it.
• One-and-Done Barrels: Bourbon barrels can only be used once. After that, they often age Scotch or rum.
• Blends Are Back, Baby: Once frowned upon, blending is now respected. It can create richer flavors than a single source alone.
• Small Barrel, Big Debate: Tiny barrels speed aging but can lead to overly oaky, less smooth whiskey. Craft distillers are split on it.