There are six different types of Scotch that American whiskey is divided into is a direct result of the different aging times and adjusted amounts of grains used in each batch of whiskey.

The six different American brews are as follows:

* Bourbon
* Tennessee
* Rye
* Wheat
* Corn
* Blended whiskey

Bourbon

Bourbon Is believed to be produced solely in Kentucky, which is a myth it has been produced in many states. Stipulations for bourbon are very simple.  It must be made in the United States, should only be made from fifty-one percent corn, and can only be stored in charred oak barrels for a term no shorter than two years. The spirit in its raw form may not exceed eighty percent alcohol by volume.

Tennessee

There are a few differences between Tennessee and Bourbon.  They are very closely related. Tennessee must always be filtered through sugar maple charcoal, and can only be produced in the state of Tennessee, hence its name. Currently there are only two brands of Tennessee whiskey available; George Dickel and Jack Daniels.

Rye and Wheat whiskey

Generally rye whiskey is blended with other products to create other types of whiskeys.   Only a very small portion of this whiskey is actually bottled. It must be made of at least fifty-one percent rye in order to be deemed rye whiskey.  The distilling and storing conditions meet the same requirements as in Bourbon. Mostly made in the states of Indiana and Kentucky it is quite uncommon it has a slightly bitter and more powerful taste.

Corn

Due to the overwhelming surplus of corn, this was an obvious choice and is the predecessor of Bourbon. As assumed corn is the main ingredient with about eighty percent. The difference between corn and Bourbon is that corn does not have to be stored in wood. If it is to be aged it must be done in previous Bourbon barrels or barrels that have been uncharred

Blended American Whiskey

You should not be confused by the differences in Scottish whiskey and American blended whiskey.  American whiskey only contains approximately twenty percent of rye and bourbon whiskey, a mass product industrial spirit, makes up the other eighty percent. This makes the product very cheap and much lighter than it’s American cousins

Scotch Whisky is whisky, which has been distilled and matured in Scotland. Irish Whiskey means whiskey distilled and matured in Ireland. Whisky is distilled in Scotland from malted barley in Pot Stills and from malted and unmalted barley or other cereals in Patent Stills. The well-known brands of Scotch Whisky are blends of a number of Pot Still and Patent Still whiskies. Irish Whiskey distillers tend to favour three distillations rather than two, as is general in Scotland in the case of Pot Still whiskies and the range of cereals used is wider.

As regards Bourbon Whiskey, the United States Regulations provide:

1. that Bourbon Whiskey must be produced from a mash of not less than 51% corn grain;
2. that the word ‘Bourbon’ shall not be used to describe any whiskey or whiskey-based distilled spirits not produced in the United States.

Rye Whiskey is produced both in the United States and Canada but the name has no geographical significance. In the United States, Rye Whiskey by definition must be produced from a grain mash of which not less than 51% is rye grain. In Canada, there is no similar restriction. The relevant Canadian Regulation states: ‘Canadian Whisky (Canadian Rye Whisky, Rye Whisky) shall be whisky distilled in Canada and shall possess the aroma, taste and character generally attributed to Canadian Whisky.’
Canadian Whisky is in fact often referred to simply as Rye Whisky or Rye.