Rye Whiskey vs. Bourbon: What’s the Difference?

American whiskey is dominated by two primary styles: bourbon and rye. Whether they’re poured neat, served as a shot alongside a beer, or play the star in some of the most well-known classic cocktails, these two native spirits are forever intertwined in U.S. drinking culture. Whiskey drinkers often favor one over the other, but how many know what makes rye and bourbon different?

Rye whiskey and bourbon: the differences and similarities

The difference between bourbon and rye comes down to a single factor: the primary grain used in their production. 

By U.S. law, bourbon must contain at least 51% corn in its grain recipe. Similarly, to be considered a rye, a whiskey must contain at least 51% rye. The remaining grains can be any combination of corn, rye, malted barley, wheat, or other cereal grains. In the whiskey world, this breakdown of grains used is referred to as a mash bill. 

Each grain imparts different qualities to a whiskey, so bourbon and rye have distinct flavor profiles. 

“Compare the whiskeys to bread,” says Dan Callaway, vice president of new product development and blender at Bardstown Bourbon Company and Green River Distillery. “Think about the difference between cornbread and rye bread.” 

Bourbon distillate is sweet and grain-forward. It achieves most of its flavor and all of its color from its time aging in barrels.

“Bourbon, with its high corn content, tends to be sweeter with classic notes of vanilla, caramel, and oak,” says Bruce Russell, the associate master blender of Russell’s Reserve and Wild Turkey. 

Rye provides a punchier drinking experience. “Rye leans into herbal qualities of green tea, spearmint, and dill, accompanied by vibrant spice,” says Callaway. 

Commonly described as “spicy,” rye often has strong aromas and flavors of black pepper and allspice alongside dark chocolate and fragrant, prominent herbal notes. 

Some of the similarities between bourbon and rye can be attributed to how they are aged.

“As both spirits are aged in new charred oak, they both pick up caramel, vanilla, and baking spice,” says Callaway. “As the barrel characteristic increase through every year of aging, bourbon and rye pick up similar wood sugars.”

Though the color and many of the same flavor notes come from maturation inside the barrel, rye tends to assert itself more in the finished product than bourbon.

Bourbon and rye whiskey production

Most U.S. whiskey distilleries make both bourbon and rye. Corn and rye behave differently during whiskey production, however. 

“The processes themselves — mashing, fermenting, and distilling — are largely the same,” says Russell. “Rye is a trickier grain to work with than corn. It requires a careful fermentation process, and it’s difficult to process rye whiskey stillage.”

The barrel-aging process, where both bourbon and rye rest for years at a time in oak vessels, is almost identical for both spirits. 

“Bourbon and rye are traditionally aged in the same style of barrel, but they take on flavor in unique ways,” says Callaway. “Often, ryes are bottled sooner than bourbons. Their herbal, spicy personality is quickly balanced by the wood sugar, while bourbons rely a little more heavily on the barrel to build character. Like everything in whiskey, it’s a case-by-case basis with infinite variation.”

How rye whiskey and bourbon work differently in cocktails

Rye and bourbon are both popular base spirits for cocktails, but each serves a slightly different role when paired with other ingredients. Depending on their flavor and strength, sometimes bourbon and rye are interchangeable in certain cocktails. 

“It’s fun to explore how each spirit behaves in cocktails,” says Callaway. “I enjoy making the same cocktail with both a rye and a bourbon and seeing how the other ingredients need to adjust to find balance.”

During the classic cocktail revival in the early 2000s, rye whiskey also went through a resurgence in the U.S. Because of this, it’s often called for in many classic cocktails. 

“Rye, with its spicier, more assertive flavor, is preferred in cocktails like a Whiskey Sour or a Sazerac, where a bolder spice profile is needed to stand out,” says Russell. 

“If you’re making a Manhattan with a big vermouth like a Carpano Antica, go for a strong rye content. Same thing with a Kentucky Mule with spicy ginger,” says Callaway. “A softer bourbon may be dominated by these flavors, where rye can punch through.”

Bourbon tends to have a rounder, sweeter profile, but it’s also a popular base to many classic and modern drinks. “Bourbon’s sweetness can combine well with other key ingredients to make a layered and dynamic drink,” says Russell. 

A bourbon Old Fashioned or a Mint Julep is about as classic of a cocktail as you will ever find. Among the most beloved bourbon cocktails is the Paper Plane, a modern classic created by Sam Ross that combines bourbon with Amaro Nonino, Aperol, and lemon juice.

“For softer cocktails or sours, I prefer a bourbon and less spice,” says Callaway. 

When it comes to rye and bourbon, you don’t need to choose a favorite. But it can be helpful to know what kind of drinking experience each provides. 

“The best way to appreciate the different styles of whiskey is to blind-taste them. Pick up a traditional bourbon, a high-rye bourbon, and a rye, then take tasting notes,” says Callaway. “Pay attention to the aroma, palate, and the finish. Through recognizing the differences, we can appreciate what makes each whiskey special.”