There are thousands of variables, mixes and matches that go into a distiller's formulation for the perfect whiskey. But it all starts with grain. High alcohol yielding corn, with a subtle, sweet spice and earthiness due to its husk. The smooth, mellow, honey-like sweetness of wheat. The complexity of rye, accenting other grains by bringing out fruit and spice. Malted barley, with its beautifully sweet and creamy feel and depth.

From there, even within a single type of whiskey, there's a world of possibilities. The depth of char on the American oak barrels directly influences color and flavor, and staves (toasted oak chips) can produce a mellow sweetness. But in the end, it's time in the barrel that contributes up to 50-70% of the whiskey's flavor. To be classified a straight whiskey, two years in the barrel is required, although four is the norm. Maturation creates depth and introduces flavors like vanilla, caramel, honey, and spice.

Thank you so much, Robert Sickler, Master of Whisky from Diageo, and Todd Leopold of Leopold Bros. for your many, many contributions to this piece. Together, we've created a guide through the main types of American whiskey. Here's your chance to understand the differences, appreciate the flavors, create a shopping list, and drink your way through a true American art form.