In 2005, a small number of brands began using American Whiskey as the fanciful name (a name or description separate from the brand name and the legal category) for their blended whiskey. A few years later, in 2014, the use of the name American Whiskey on spirit labels exploded. While some of these new American Whiskeys were still blended whiskeys, many of them had a legal classification of only whiskey, which has the broadest legal definition. Some of these newly labeled American Whiskeys were American Single Malt Whiskeys, which at that time was not yet a legal category, or experimental whiskeys that did not fit anywhere else. Other brands were sourcing spirits such as light whiskey or corn whiskey and selling them as American Whiskey for marketing reasons.
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.