The first records of distilled grains spirits appeared in Ireland and Scotland in the 1400’s. Over time, these spirits became known as whiskey, which is the anglicized version of the Gaelic word uisce beatha (Ish-ca Baa-ha) which means water of life. English colonization spread whiskey making it to both Canada and the United States and the types of whiskey they made evolved based on the grains that grew well in those climates and soils. Before the 1800’s, whiskey was largely stored in barrels simply for transportation. But, around the turn of the 19th century, people noticed that whiskey stored in barrels had a better flavor and aroma and so began purposefully aging whiskey before selling it. As distilling technology improved, it expanded the variety of whiskey styles that could be made to match the preferences of the drinking public.
As the name implies, American whiskey can be made anywhere in the United States.
Because American whiskey is a marketing term, and not a specific legal category, it can cover a wide array of whiskey types and a broad range of possible flavors. Legal categories such as light whiskey or blended whiskey often do not have the same draw as bourbon or rye; using the term American Whiskey instead of the technical definition can be a better way for brands to introduce quality spirits to a wider audience.
A fermented mash of any grain, distilled at less than 95% ABV, stored in oak barrels (except for corn whisky which does not need to be stored), and bottled at 40% ABV or higher.
A term of art used by different producers to describe a whiskey style that does not have a legal definition in the US or several other obscure or technical legal categories.
Whiskey distilled above 80% ABV and aged in used or un-charred barrels.
Fermented mash of not less than 51%, respectively: corn, rye, wheat, malt etc. Distilled to or less than 80% ABV, stored in used oak barrels. This is essentially a bourbon, rye etc. but aged in used as opposed to new barrels.