🥃 Rye and corn in whisky

Rye and corn define the best-known types of American whiskey. Under the US standard 27 CFR § 5.143, the type is named for the grain that makes up at least 51% of the mash: corn for bourbon, rye for rye whiskey. Corn whiskey must contain at least 80% corn, and rye malt whiskey at least 51% malted rye.

The grain type is paired with barrel requirements. Bourbon and rye are aged in new charred oak barrels, filled at no more than 62.5% vol.; "straight" means at least two years. Corn whiskey, by contrast, need not be aged at all, and if it is, in used or new uncharred barrels. Colourants and flavourings are banned in bourbon; all these whiskeys are distilled to no more than 80% vol.

In Canada, whisky may be called "Canadian Rye Whisky" or "Rye Whisky", although the standard sets no minimum share of rye. In Scotland, according to the technical specification, corn and wheat are most often used in grain whisky, together with the mandatory malted barley.

Under EU rules, rye or corn make whisky only together with malt: saccharification must be by malt diastase, and distillation below 94.8% vol. Rye and corn are also among the permitted cereals for malt wine, the grain distillate for genever.

Why it matters to you. The words "bourbon", "rye" or "corn" on an American whiskey label promise a minimum share of grain: 51% or 80%. "Straight" adds at least two years in the barrel. WHO: there is no safe level of alcohol consumption.