🥃 “So... what’s the difference between whiskey and bourbon?”

That’s the question I got last weekend at a cookout.

Guy had a brisket sandwich in one hand, Solo cup in the other, and a puzzled look on his face like someone just told him Santa drinks Scotch.

Now, I could’ve dropped a textbook answer...
But instead, I handed him a pour of Bulleit 12-Year Rye and said,
“Let me show you.”

🧠 Bourbon, Whiskey, and Rye – Untangling the Family Tree

Let’s keep it neat and simple:

🥃 Whiskey

Whiskey is the big umbrella.
It’s any spirit made from fermented grain, aged in barrels.

It includes:

• Bourbon (mostly corn)

• Rye (mostly rye)

• Scotch (barley, made in Scotland)

• And a few odd cousins like Japanese whisky

If it’s brown and barrel-aged? It’s probably whiskey.
But the kind of whiskey depends on how it’s made.

🥃 Bourbon

Now we’re talking sweet, smooth Americana.

Here’s what makes a whiskey bourbon:

• Made in the USA (yes, Kentucky helps, but not required)

• 51% corn or more in the mash

• Aged in new, charred oak barrels

• No added flavors, colors, or funny business

• Distilled under 160 proof, bottled above 80

Taste-wise?
Think vanilla, caramel, brown sugar, and a little kiss of smoke.

🥃 Rye Whiskey

Rye’s the spicy sibling who rolls his own cigars and listens to outlaw country.

To be called rye, it has to:

• Be made with at least 51% rye grain

• Be aged in new, charred oak barrels (if it's American rye)

• Pack more pepper, citrus, and boldness into each sip

Rye’s got edge. It dances in a Manhattan, punches in an Old Fashioned, and sips neat with swagger.

🥃 Bottle Spotlight: Bulleit 95 Rye 12 Year Old

This ain’t your average rye.
It’s Bulleit’s spicy rebel—aged 12 years and dressed in confidence.

What makes it shine:

• A 95% rye mash bill (seriously high)

• 12 full years in oak barrels

• Rich notes of dried fruit, baking spice, vanilla, and leather

• Long finish that rolls on like a southern drawl

This bottle proves rye can be mature, smooth, and wild all at once.
If Clint Eastwood made whiskey, this would be it.

👉 Grab your bottle here before someone else claims your sip.

🍸 The Weekly Pour: Smoked Rye Manhattan

We’re giving the Manhattan a bold twist—and this rye brings the smoke and the swagger.

Ingredients:

• 2 oz Bulleit 95 Rye 12 Year

• 1 oz sweet vermouth (go Carpano Antica if you’re fancy)

• 2 dashes Angostura bitters

• Optional: dash of orange bitters

• Garnish: cherry or orange twist

• Bonus points: smoke that glass (cherry wood or hickory)

How To:

1. Stir all ingredients over ice

2. Strain into a coupe or rocks glass

3. Garnish and give a toast to the rebels before you

It’s spicy, smooth, a little mysterious—and unforgettable.
Just like a good night.

🧀 Perfect Pairing Picks

Pair your pour like a pro:

Savory:

• Smoked brisket

• Sharp cheddar

• Spicy sausage bites

Sweet:

• Dark chocolate with sea salt

• Pecan pie with a dollop of bourbon whipped cream

• Salted caramel gelato

Cigar Match:

• Try a medium-bodied Nicaraguan with earthy spice—like the Oliva Serie V

🍂 The Big Lesson

Not all whiskey is bourbon.
Not all bourbon is rye.
But all of them share one thing: a story in every sip.

So next time someone asks the difference, don’t give ‘em a lecture.
Just hand them a glass, raise yours, and say:

🥃 Proverb of the Pour

“Whiskey tells the truth. Just make sure you’re listening.”

💬 Your Turn Behind the Bar

P.S. – I’m just about finished putting together my new book:
“Top Whiskey By State” 🏆🥃

Some states were easy... others had me calling strangers in gas stations.
If you’ve got a hidden gem from your state—something nobody talks about but everyone should—hit reply and tell me. It might make the list.

Until next time,
Keep your pours strong and your ice optional.

Ethan “Neat” Whitmore
Where every glass tells a better story

💡 Enjoyed this pour of knowledge?

• 💬 Comment with your favorite rye or ask me what to sip next

• ⭐ Star this article to save it for your next whiskey night

• 📤 Forward to a buddy who still thinks all brown liquor is bourbon

• 📌 Save it for the next time someone dares to ask, “What’s the difference?”