Bourbon, Rye and Scotch: The Simple Version

Our whiskey wall can feel like a lot. Hundreds of bottles, almost all of them some shade of brown, with labels covered in words like small batch, cask strength and bottled in bond. If you’ve ever stood there not sure where to even start, you’re definitely not alone.

Here’s the good news. Most of what you need to know comes down to three words: bourbon, rye and Scotch. Once those click, the rest of the shelf starts to make a lot more sense.

Let’s start with bourbon, the sweet one of the bunch. To be called bourbon, a whiskey has to be made in the United States, it has to be made mostly from corn and it has to age in brand new charred oak barrels. Those rules explain exactly why it tastes the way it does. Corn is naturally sweet, and a fresh charred barrel gives off a ton of vanilla and caramel. That’s why bourbon usually tastes rich and round, with flavors like brown sugar, toffee, honey and toasted wood. A lot of people think it has to come from Kentucky. Most of it does, but bourbon can be made anywhere in the country, including right here in Colorado.

If you’re new to whiskey, bourbon is the easiest place to start. Try it neat, over one big ice cube or in an Old Fashioned.

Rye is bourbon’s spicier cousin. American rye follows almost the same rules, except the main grain is rye instead of corn. That one swap changes everything. Rye tastes drier and more peppery, with notes like cinnamon, clove and sometimes something a little herbal. It’s still smooth, just less sweet and a bit bolder. Bartenders love it in a Manhattan or a Sazerac because that spice cuts right through the sweet stuff. If you’ve ever thought bourbon was a little too sugary for you, give rye a shot.

Then there’s Scotch. Scotch has to be made in Scotland and aged in oak for at least three years. You’ll see single malts, which are made only from malted barley at one distillery, and blends, which mix different whiskies together and are usually lighter and easier on the wallet.

What makes Scotch so fun is how different one bottle can be from the next. A lot depends on where in Scotland it’s made. Some Scotch is fruity and honeyed and tastes a little like baked apples. Some is rich and malty. And then there’s Islay, a tiny island famous for whisky so smoky it smells like a campfire or a beach bonfire. That smoke comes from peat, which is burned to dry the barley. People either love it or really, really don’t!

The best way to drink Scotch is slowly, in a small glass, with a few drops of water. That little splash opens up the aroma way more than you’d expect.

You’ll also spot a few other styles on our shelf. Tennessee whiskey is very close to bourbon, but most of it gets filtered through charcoal before it goes into the barrel. Irish whiskey tends to be smooth and easygoing. Japanese whisky is often inspired by Scotch and is known for being really elegant and balanced.

Want to figure out what you like without buying three giant bottles? Grab a couple of smaller bottles or split some with friends and do a little tasting at home. Pour a splash of each into separate glasses, smell them first and then take small sips. Add a drop or two of water and try again. You’ll be surprised how quickly the differences jump out at you.

Still not sure where to begin? Tell us what you already like to drink, even if it’s coffee or red wine, and we’ll point you to a whiskey that makes sense for you. Honestly, we could talk about this stuff all day.