No, they are not the same, but they are closely related. Bourbon is a specific style of whiskey, so every bourbon is a whiskey, and most whiskeys are not bourbon. The difference comes down to where it is made, what grain goes in, and what kind of barrel it spends its life in. Below we explain the rules, clear up a few popular myths, and show you how to read a bottle so you know what you are buying.

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TL;DR

  • Whiskey is the broad category: a spirit distilled from fermented grain. Bourbon is one American style within it.
  • To be called bourbon, the spirit must be made in the United States from a mash of at least 51% corn and aged in new charred oak.
  • Bourbon does not have to come from Kentucky, and it has no minimum age unless it is labelled “straight”.
  • “Whisky” and “whiskey” are two spellings of the same word. The spelling follows regional habit, not quality.
  • Scotch, Irish, Japanese, Canadian and Australian whiskies each have their own rules, so always check the label for the style, the country and the cask details.

Table of Contents

The short answer: a category and one of its members

Think of whiskey as the whole family and bourbon as one well-known branch. Food & Wine puts it simply: all bourbon is whiskey, but not all whiskey is bourbon. Scotch, Irish whiskey, rye, Japanese whisky and Tasmanian single malt all sit in the same family without being bourbon.

It is the same logic as sparkling wine and Champagne. Champagne is sparkling wine, yet only some sparkling wine earns the name. Bourbon works the same way: a protected style with a legal definition, sitting inside a much bigger category.

That is why you will see search results and bottle shop shelves that seem to treat the two words as opposites. They are not opposites. Someone asking for “whiskey” at a bar might be happy with a bourbon, but someone asking for bourbon specifically wants a particular profile: sweeter, rounder and often with vanilla and caramel notes from that new oak.

What counts as whiskey

Whiskey, in the plainest terms, is a spirit distilled from a fermented mash of grain. America’s Test Kitchen describes it as a blanket term for spirits distilled from grain that are not purified so far that they become vodka.

Law adds some detail, though the detail depends on the country. In the United States, federal regulation 27 CFR 5.143 describes whisky as a distillate from a fermented grain mash, distilled at less than 190 proof and bottled at no less than 80 proof, which is 40% ABV. In the European Union, Regulation 2019/787 requires whisky or whiskey to be matured for at least three years in wooden casks of no more than 700 litres.

Those two definitions are not identical, and that is the point. The Wine & Spirit Education Trust notes that there is no single global definition of whisky or whiskey, because legal meanings depend on national and regional rules. Whiskey is a family with many house rules.

What counts as whiskey — overview diagram

What makes a whiskey a bourbon

Bourbon is the style with the tightest American definition. Under US federal rules (27 CFR 5.22), bourbon whiskey must come from a fermented mash that is at least 51 percent corn, be distilled at no more than 160 proof (80% ABV), and be stored in charred new oak containers at no more than 125 proof (62.5% ABV). Food & Wine summarises the same rule set: at least 51% corn, distilled to no more than 80% ABV, barrelled at no more than 60% ABV, and bottled at no less than 40% ABV.

Bourbon mash and proof requirements

The name itself is also geographically protected. US rules state that the term bourbon may not describe a spirit that was not distilled and aged in the United States. A “bourbon-style” spirit made elsewhere can exist, but it cannot legitimately carry the name.

The bourbon checklist at a glance

Requirement Bourbon Whiskey in general
Place of production United States Anywhere, subject to local rules
Grain At least 51% corn Any grain or blend of grains
Barrel New, charred oak Often used or refill casks, depending on style
Maximum distillation strength 80% ABV Varies by country and style
Bottling strength At least 40% ABV Commonly 40% ABV minimum
Minimum age None, unless labelled “straight” Varies, for example three years for Scotch and EU-regulated whisky

The new-barrel rule is the one that shapes flavour most. Because bourbon always goes into fresh charred oak, it picks up strong vanilla, caramel and toasted wood notes quickly. Other whiskies are not bound to use new charred oak, and many are matured in casks that previously held bourbon, sherry, wine or other spirits, which is why a Scotch or a Japanese whisky can taste quite different from a bourbon even when both are well aged.

Three bourbon myths worth retiring

“Bourbon has to come from Kentucky”

It does not. Bourbon must be made in the US, but not specifically in Kentucky. Kentucky is the heartland and produces the lion’s share, yet bourbon is made in other American states too. A Kentucky address is a useful signal of tradition, not a legal requirement.

“Bourbon has to be aged for years”

There is no set minimum for standard bourbon. The exception is the “straight” designation: straight bourbon must be aged for at least two years. So if you see “straight bourbon” on a label, you know it has done at least that much time in the barrel. Most drinkers who care about depth of flavour will look for a stated age or at least a straight designation.

“Bourbon is always sweet”

Bourbon tends to taste sweeter than many Scotches because corn is a sweeter grain and new oak gives vanilla and caramel. But the mash bill matters. A bourbon with a large share of rye in the recipe tastes spicier and drier than one that leans on wheat. Our guide to bourbon whiskey versus rye whiskey walks through that spectrum in detail.

Why is it called bourbon?

The popular story is that the spirit takes its name from Bourbon County in Kentucky. Whiskey historians are largely sceptical. Writer Robert F. Moss explains that whiskey writers broadly agree it was not named after the county itself, pointing to the history of the Bluegrass region. In the late 1700s Bourbon County was enormous and was later divided into many smaller counties, and the name “Old Bourbon” came to describe a wide region of north-eastern Kentucky. Whiskey shipped from that region was advertised as Old Bourbon, and over time the shorthand stuck as the name of the style.

The takeaway is that the name began as a regional label for where the whiskey came from, and today it is a legal term that describes how it is made.

Bourbon compared with other whiskies

Once you know the bourbon rules, the other major styles are easier to place. Each one is a different answer to the same question: what grain, where, and in which cask?

Scotch

The Museum of Distilled Spirits describes Scotch as made in Scotland, primarily from malted barley, and matured in oak casks for at least three years. Peat smoke, where used, adds the earthy and smoky character many people associate with Scotch. Compared with bourbon, Scotch is typically drier and more malt-driven, and matured in used casks more often than new ones. If you want to see how the two sit side by side, see our full breakdown of bourbon, whiskey and Scotch, or browse our Scotch whisky collection.

Irish whiskey

Irish whiskey is often characterised by pot still distillation and a mash of both malted and unmalted barley. It tends to be lighter and rounder than Scotch and less sweet than bourbon. For a flavour-led comparison, try our Irish whiskey versus bourbon tasting guide.

Rye

Rye whiskey is made from a mash dominated by rye grain, which gives a peppery, spicy, drier profile. American rye is a close cousin to bourbon in how it is aged, so people often compare the two. Our piece on choosing between rye and bourbon is a good place to start if you are deciding which to pour.

Canadian, Japanese and Australian whisky

Canadian whisky has its own rules and is often lighter and smoother in style; our guide to bourbon versus Canadian whisky explains why. Japanese whisky took its early cues from Scotch and now has a character of its own, and Australian distillers, especially in Tasmania, have built a strong reputation for single malts. None of these can be called bourbon, because bourbon is defined by American production. You can explore them in our Japanese whisky and Australian whisky collections.

For a wider overview of how these categories fit together, our guide to the difference between whisky varieties covers the basics.

Whisky or whiskey: does the spelling matter?

Spelling trips up many readers, but it does not change what is in the bottle. According to the Wine & Spirit Education Trust, countries such as Scotland, Japan and Canada use “whisky”, while Ireland and the US use “whiskey”, a habit that goes back to 19th-century disputes over distillation methods. Irish distillers used “whiskey” for their unblended pot still spirit to distinguish it from whisky blended with the newer column-distilled spirit.

The rule is not strict even in the US: federal law permits both spellings on labels. Australian producers and retailers generally use “whisky”, and many American-style products still print “whiskey”. Treat the spelling as a hint about the tradition the bottle comes from, nothing more.

How to read a label before you buy

The label is where the whiskey versus bourbon question becomes practical. A few things to check:

  1. The style name. “Bourbon” or “straight bourbon” means US production and the corn and new oak rules above. “American whiskey” is broader and could be rye, a blend or another style.
  2. The country of origin. Because bourbon is a US-only term, a bottle claiming it should say it was made in the United States.
  3. Age statements. For straight bourbon, expect at least two years. For Scotch, at least three.
  4. ABV. Bottling strength is at least 40% ABV for bourbon. Higher strengths often mean more intensity and, usually, more flavour once you add a little water.
  5. Blends and origin claims. US rules say that where a whisky is made partly from whisky distilled in another country, the label must state the percentage and country of origin. A clear label is a good sign.
  6. Batch and cask details. These tell you far more about what is in the glass than the brand name does.

If you want a quick tour of how brands position themselves across these styles, our guide to different types of whiskey brands is a handy reference.

Our view: why the distinction is worth learning

We spend our days answering the question behind this article. People arrive at the shop asking for “a good whiskey” and leave with a very different bottle depending on what they actually like. That is why we put the batch, ABV and cask details on every product page: the broad word “whiskey” tells you almost nothing, while the specifics tell you nearly everything.

Our advice to anyone starting out is to taste across the family before settling. Try a sweet, corn-led bourbon, then a spicy rye, a malty Scotch and a lighter Japanese or Australian single malt. You will quickly learn which end of the spectrum you lean towards. If you are buying a gift, the same logic applies: ask what the person already drinks, then look for the style next door to it rather than something wildly different.

And if you are chasing something specific, such as a limited release, an older expression or a bottle that has disappeared from local shelves, tell us. Sourcing the hard-to-find is part of what we do.

— Brendan

Find your next bottle

If this guide has you curious about how the styles differ in the glass, the easiest way to learn is to taste. Our American whiskey collection is the place to start for bourbon and its relatives, and our other collections cover Scotch, Japanese, Australian and world whiskies, each with batch, ABV and cask details on the product page. We ship locally and internationally, and you can send us a personal sourcing request for bottles you cannot find elsewhere.

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Not sure where to begin? Compare the bourbon and American whiskey listings against a Scotch or Japanese bottle and pick one from each side. Your own palate will answer the question better than any article can.

FAQ

Is bourbon a whiskey or a different drink?

Bourbon is a whiskey. It is a specific American style defined by its recipe and ageing rules, so it sits inside the wider whiskey category rather than outside it. If someone says they prefer bourbon to whiskey, they usually mean they prefer that sweeter style to Scotch or Irish whiskey.

Is Jim Beam or Maker’s Mark bourbon or whiskey?

Both, if they meet the bourbon rules. A bottle labelled bourbon is a whiskey by definition, so the two words are not an either-or choice. To confirm any brand, look for the word bourbon on the label and for United States as the country of origin.

What is the difference between bourbon and whisky?

Whisky is the broad category, and bourbon is one American style within it. Bourbon needs a mash of at least 51% corn and new charred oak barrels, while other whiskies can use different grains and used casks. The “whisky” spelling is simply the common form in Scotland, Japan, Canada and Australia.

Does bourbon have to be made in Kentucky?

No. Bourbon must be made in the United States, but Kentucky is not a legal requirement. Kentucky is simply where much of the style’s history and production sits.

How old does bourbon have to be?

Standard bourbon has no minimum age. Straight bourbon must be aged for at least two years, so that word on the label is a quick check on maturity.

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