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    Much like Scotch, there are varying styles of American whiskey - the provenance and production of which are protected by federal law.

    Broadly speaking, vanilla, caramel and oak flavours form the foundations of American whiskey. But, thanks to the use of different grains, stateside spirits can adopt a range of different characteristics. Bourbon, made primarily of corn, takes us to the sweeter end of the stateside spirit spectrum. Rye whisky boasts a bolder, spicier character; meanwhile wheat whisky is crafted to be sublimely soft on the palate.

    And that’s not the extent of it – there’s also corn whiskey (inexpensive, and aged for very little time), moonshine (bottled directly from the still), and Tennessee whisky. The latter is often created using a Lincoln County Press, which passes the spirit through a maple charcoal filter, and is always made in the state of Tennessee.

    Unlike its Scottish cousins, American whisky is typically matured in the same type of barrel – charred, white oak casks – and usually for only a few years thanks to the USA’s more temperate climate somewhat speeding up the process. But don’t let these limitations fool you – there are plenty of New World whisky nuances to discover…

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