Other states whiskies

Kentucky and Tennessee account for most American whiskey, but they don’t have a monopoly. In the last two decades distilleries have sprung up in almost every state, from New York to Washington and from Texas to Colorado, making bourbon and rye but also malt whiskies, blue corn whiskies and original blends. It is the youngest and most experimental part of American whiskey, and the one changing its image the most.

In the catalogue
16 whiskies
Distilleries and brands
10
Most common type
Bourbon
Peated
2 of 16

History, style and where to startIts distilleries on the world map

16 whiskies

Guide to Other states

History

Before Prohibition there were whiskey distilleries all over the country, and the rye of Pennsylvania and Maryland was as famous as Kentucky bourbon. Prohibition, between 1920 and 1933, finished most of them off, and afterwards production was concentrated in a few large houses in Kentucky, Tennessee and Indiana. For decades, making whiskey outside those states was almost a rarity. At the beginning of the 21st century, changes in several states’ laws made small distilleries easier, and a craft movement similar to that of beer was born. Pioneers such as Stranahan’s in Colorado, Tuthilltown in New York, Balcones in Texas, High West in Utah and Westland in Washington paved the way for hundreds of new distilleries.

What the law says

Federal rules for bourbon and rye apply across the country: at least 51% corn or rye, new charred oak barrels, distillation to no more than 80% ABV and bottling at 40% ABV or more. Bourbon can be made in any state, not just Kentucky. In recent years an official definition of American single malt whisky has also been approved: malted barley only, distilled at a single distillery in the country and matured in oak casks.

Style and flavour

There is no common style, and that is its charm. There are bourbons and ryes that follow the Kentucky tradition, blends of whiskeys from several distilleries, blue corn whiskies and, above all, American malts matured in new oak that turn out sweeter, toastier and spicier than Scotch. The climate has a big influence: the heat of Texas speeds up maturation, and the altitude and dryness of Colorado or Utah change evaporation. Many distilleries use small barrels or high strengths, producing intense, young whiskies.

Average flavour profile of the 16 Other states whiskies in the catalogue

Sweet
3.3
Fresh fruit
2.3
Ripe and dried fruit
1.1
Floral and herbal
1.0
Cereal and malt
2.4
Vanilla and creamy
2.7
Oak
2.3
Spicy
2.4
Toasted
2.0
Smoky
0.4
Maritime
0.1
Body and intensity
2.9

Where to start

If you’re coming from bourbon, try High West Double Rye! or American Prairie, which blend whiskeys with great skill. If you like malts, Westland American Oak and Stranahan’s Original show what an American malt is like. And if you’re after something really different, Balcones Baby Blue, made from blue corn, is a good start.

This text was generated and translated by AI and may contain errors.

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