We Love Whiskey!

If you have visited CRAFTED lately, it’s pretty evident that we love American Whiskey. We have an eclectic selection of the stuff; From Bourbon to Rye and everything in between. If you have ever wondered what the differences, rules, and regulations for whiskey production are… Wonder no more.

American Whiskey Classifications

There are several classifications of American whiskey, including straight, Bottled-in-Bond, and light whiskey:

Straight: This type is aged in white, charred oak barrels at 160 proof or less and aged at least two years. It is blended with water to no less than 80 proof and must be 51 percent grain by volume. About half of US consumption is straight whiskey.

Bottled-in-Bond: According to the Bottled Bond Act of 1894, American straight whiskey can be housed free of taxes while it ages, and is not taxed until it is removed from the warehouse to be sold.

It must be aged a minimum of 4 years, although most are aged longer. It is bottled at a minimum of 100 proof, and placed in a “bonded warehouse,” completely under the direct supervision of the Internal Revenue Service. Taxes are paid when the whiskey is released from the holding warehouse.

Light: This type is stored in standard or uncharred new oak containers and is between 161 and 189 proof. Blended light whiskey is mixed with less than twenty percent straight whiskey, and is made of corn. This classification is the newest, established in 1972.

What about Bourbon?

Born in America, Bourbon is a variety of whiskey made with the addition of at least 51 percent of corn and must be aged in charred white oak barrels. Contrary to popular belief, Bourbon does not need to be aged for a minimum of two years (“Straight Bourbon” does.) So technically, a whiskey could be aged for one day and be called Bourbon. Here are the simple rules:

  • Made in America
  • Mash bill made up of at least 51% corn
  • Distilled to no higher than 160 proof
  • Barreled at no higher than 125 proof
  • Aged in new charred oak container
  • bottled at no less than 80 proof

What does liquor “proof” mean?

“Proof” in the United States, is exactly twice the level of pure alcohol by content.

If a liquor is labeled 100 proof, it is 50 percent alcohol. Aging of all whiskeys is done in the barrels prior to bottling, not after. The longer it is aged, the smoother the whiskey.

Come into CRAFTED to browse our ever-changing Whiskey selection.

Whisky Vs. Whiskey – What’s the Difference?


We get this question all the time and it's a fair question with a long answer, but here's the short version.

 Whisky or whiskey, refers to a broad category of alcoholic beverages that are distilled from fermented grain mash and aged in wooden casks (generally oak).

Different grains are used for different varieties, including barley, malted barley, rye, malted rye, wheat, and maize (corn).

As a rule, WHISKY is used when referring to Scotch and WHISKEY for everything else.

Whisk(e)ys are made in many parts of the world but the following are some of the most popular:

Scotch whiskies are generally distilled twice, though some are distilled a third time. International laws require anything bearing the label "Scotch" to be distilled in Scotland and matured for a minimum of three years in oak casks

Irish whiskeys are generally distilled three times and must be aged in wooden casks for a period of not less than three years. Unpeated malt is almost always used.

American whiskeys include both straights and blends. To be called "straight" the whiskey must be one of the "named types" listed in the federal regulations and aged in oak casks for at least two years. The most common of the "named types" are Bourbon, which must be between 51% and 79% (inclusive) corn (maize) and Rye, which must be at least 51% rye.

We hope this answers that question and whether you enjoy Whisky or Whiskey, we have a great selection of both at Crafted