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Bourbon vs Rye
America's two whiskey styles in the stirred classics: sweet corn against spicy rye.
Which should you use?
Rye makes the drier, spicier drink and is the traditional choice in a Manhattan or a Sazerac. Bourbon makes the rounder, sweeter one and is the easier start for someone new to whiskey. Either works in an Old Fashioned; which one is a matter of taste rather than correctness.
| Dimension | Bourbon | Rye whiskey |
|---|---|---|
| Typical strength | 40% ABV | 45% ABV |
| Grain | At least 51% corn | At least 51% rye |
| Flavour | Vanilla, caramel, sweet corn | Pepper, baking spice, a drier grain |
| Ageing | New charred oak | New charred oak |
| In a stirred drink | Rounder; can tip into sweet with vermouth | Cuts sweet vermouth and stays dry |
Using one in place of the other
Each works in the other's drinks; the drink moves sweeter with bourbon and drier with rye. If a Manhattan made with bourbon tastes cloying, use a little less vermouth or switch to rye.