From color to taste, both spirits have lots in common. Here's the real difference between bourbon vs. whiskey.
A popular explanation is: “All bourbon is whiskey, but not all whiskey is bourbon.” In other words, bourbon is a specific type of whiskey—American, to be exact. But the difference between bourbon vs. whiskey is a little more complicated than that. Here’s what you need to know.
What Is Whiskey?
Whiskey is a spirit distilled from grains—some combination of wheat, corn, barley and/or rye—and aged in barrels. Whiskey is made around the world, and you’ve probably tasted (or heard of) famous varietals, like Scotch whisky or Irish whiskey. Bourbon is another kind of whiskey.
What Makes a Whiskey Bourbon?
Turns out, the difference is set in stone, legally speaking. Official guidelines, some dating back to 1897’s TK Bill, specify a strict list of requirements in order for a spirit to qualify as a bourbon. According to Jim Beam, the guidelines say that:
Bourbon must be made in the US (and 95% of it is made in Kentucky!)
It must be made from a fermented mash of at least 51% corn, though most are closer to 70% corn
Bourbon must be distilled at no more than 160 proof, and be stored at no more than 125 proof
Bourbon is aged for at least two years in a new, charred white oak barrel
Last but not least, bourbons never contain additives, like color or flavor
Whiskey’s flavor will vary depending on what type of whiskey—Irish, Japanese and so on—so it’s tough to provide exact tasting notes for whiskey.
Bourbon usually has strong notes of vanilla, oak and caramel. These pleasant, often smooth notes make bourbon tasty enjoyed neat or on the rocks, as well as in cocktails. (These cocktails are classic for a reason.)
Bourbons made with a higher amount of wheat (aka “wheated bourbons”), tend to be mellow and softer. Maker’s Mark is a popular example. Bourbons with a higher amount of rye will be spicier, like Bulleit bourbon.
Here are our classic bourbon cocktails to warm you up on any occasion.
Time to give rum cake a little competition! If this boozy take on monkey bread is too strong for your taste, cut back on the bourbon or use milk as a non-alcoholic substitute. —James Schend, Taste of Home Food Editor
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Chocolate and chopped pecans flavor these simple, spirited treats. Make a double batch so you can give some as gifts and savor the rest!—Paula Kirchenbauer, Newton, New Jersey
Mint juleps aren't just for Kentucky Derby day! Enjoy one while gathering with friends for baby shower or luncheon. —Ellen Riley, Murfreesboro, Tennessee
Kick-start your meatballs with a splash of bourbon and vinegar for punchy sweet-and-sour flavor. These Kentucky Derby bourbon meatballs are perfect to snack on while you watch the race. —Kimla Carsten, Grand Junction, Colorado
I wanted to try a different take on taco night and decided on a barbecue theme. Even my father enjoyed this meal, and he doesn’t usually care for tacos. —LaDale Hymer, Cleveland, Oklahoma
My husband and I like to enjoy this grown-up version of hot chocolate on a cold winter evening. It's even better made with honey-flavored bourbon if you can find that in your local store. —Andrea Harvath, Duncannon, Pennsylvania
I grew up in Louisiana where, as in most of the South, pecan pie is a staple. This tart variation is extra good because it includes chocolate. I decided to up the decadence even more by adding bourbon and drizzling some caramel on top. —Amber Needham, San Antonio, Texas
After I picked my first green beans one year, I wanted to make a savory dish that was unique, quick and packed with flavor. I loved this so much I couldn't stop eating it. The next day I picked more beans and made this delicious side dish again. —Merry Graham, Newhall, California
The subtle tang of cranberry and the warm winter spices make this bourbon just right for holiday toasts—neat, on the rocks or in a cocktail. —James Schend, Deputy Editor, Taste of Home.
This recipe is the perfect combination of savory and sweet. The bourbon-soaked bacon adds a smoky, savory, bold taste to normal cinnamon rolls. The ginger and pecan topping makes for a crunchy, spicy finish. —Shannen Casey, Berkeley, California
Thanks to rotisserie chicken, these cheesy, smoky sliders are a snap to make on a busy day. The special barbecue sauce really takes it up a notch. —Nancy Heishman, Las Vegas, Nevada
A dear friend from the South gave me the idea for this peachy cake. I add bourbon and top each slice with vanilla or cinnamon ice cream. —Trista Jefferson, Batavia, Ohio
This amazing bourbon-spiked ham makes a wonderful main course for a holiday feast. And leftovers (if there are any) make delicious sandwiches. —Karen Sublett-Young, Princeton, Indiana
Because my husband loves pumpkin pie, I've looked high and low for that "perfect" recipe. But as soon as he tasted this tart, he told me to stop searching, declaring this the best he's ever tried! —Brenda Ryan, Marshall, Missouri
When my fiance first made this chocolate bourbon pecan pie for me, I declared it to be the best pie ever! Creamy chocolate combines with crunchy nuts in a great, gooey filling. We can't get enough of this recipe inspired by Kentucky Derby bourbon chocolate pecan pie. —Tanya Taylor, Cary, North Carolina
There's nothing better than this comforting bread pudding recipe on a cold, wintry day. The bourbon sauce makes the dessert taste special, but it's so easy to prepare—the slow cooker does most of the work! —Hope Johnson, Youngwood, Pennsylvania
It wouldn't be Kentucky Derby Day without this mint julep recipe! But, really, this Kentucky Derby mint julep recipe is good anytime. —Taste of Home Test Kitchen
At our house, it doesn’t get any better than deviled eggs with bacon—bourbon candied bacon, that is. See if you can resist them. We can’t. —Colleen Delawder, Herndon, Virginia
Grandma Nette was the queen of ham ball recipes. I make them salty-sweet with a bourbon and vinegar kick. Serve them alone, in a sandwich or over pasta or rice. —Kimla Carsten, Grand Junction, Colorado
A smash is a fruity and chilled cocktail—very refreshing. It's a great use for those apples you bought from the orchard plus some sparking cider. —Moffat Frazier, New York, New York
Cinnamon apple pie baked in a cast iron skillet is a real stunner. This beauty, with its flaky, tender crust, also works in a 9-inch deep-dish pie plate. —Renee Schettler Rossi, New York, New York
If you love Dr Pepper as much as I do, try it in my barbecue sauce for grilled chicken. It adds zip to the ketchup, bourbon and barbecue seasoning. —Shannon Holle-Funk, Venedy, Illinois
I worked in a health club where bagels arrived daily, so I experimented with leftovers. I wasn’t a bread pudding fan until I tried it with bagels. —Kathy Hawkins, Gurnee, Illinois
This simmered sauce is a roller-coaster ride for your tongue. It's a wonderful blend of complex flavors that goes with any meat. — Rd Stendel-Freels, Albuquerque, New Mexico
Guests’ mouths water when they glimpse this southern charmer. Its flaky crust perfectly complements the rich, nutty filling. —Charlene Chambers, Ormond Beach, Florida
At our holiday parties, Bourbon Slush is definitely a favorite. Have fun experimenting with different teas when you make it. We like black tea, green tea and orange spice. —Darcene Sigler, Louisville, Ohio
Burgers and brats get the star treatment with this sweet onion topping. Bourbon adds a lovely caramel note, and the crushed pepper flakes turn up the heat. —Janet Roth, Tempe, Arizona
Smoky and sweet flavors come through in every bite of this Kentucky-style ham. Since I found this recipe, it’s the only ham I make. —Sue Schiller, Tomahawk, Wisconsin
Everyone in my family loves this recipe and its sweet marinade with ginger, pineapple and a splash of whiskey. Want even more intense flavor? Let the chicken marinate for two full days. Wow! —Jodi Taffel, Altadena, California
Delicious figs combined with maple, walnuts and creamy mascarpone make a decadent treat that's easy to enjoy at a backyard cookout. These unique hand pies always disappear quickly. —Renee Murby, Johnston, Rhode Island
What is it about sweet potatoes that unnerve some people? For those who firmly state they hate a yam because of the color or texture, the rich addition of coconut, bourbon and spices might just win them over. —Rebecca Anderson, Driftwood, Texas
I just love this southern-style dessert, and so do dinner guests. With pecans, cherries and raisins in the filling and topping, this version reminds me of a fruitcake—only so much better! —Mabel Parvi, Ridgefield, Washington
A former in-house editor at Taste of Home, Kelsey now writes articles and novels from her home in Milwaukee. She's an avid cook, reader, flâneur, and noir fanatic. Her debut novel, Girl in the Rearview Mirror, will be published in June 2019 by William Morrow.