Bourbon vs Tennessee whiskey: Taste, ABV, Calories & More
Bourbon vs Tennessee whiskey
| Information | Bourbon | Tennessee whiskey |
|---|---|---|
Family | Spirit | Spirit |
Type | whiskey | whiskey |
Container | Shot | Shot |
Serving Size | 45 mL/1.5oz | 45 mL/1.5oz |
Calories | 97 kcal | 97 kcal |
ABV % | 40% | 40% |
Alcohol (grams) | 14.2 | 14.2 |
Taste | Sweet, oaky, warm | Sweet, smoky, mellow |
Texture | Viscous, coating, warm | smooth, oily, medium-bodied |
Mixers | Cola, ginger ale, vermouth | cola, ginger ale, water |
Is Vegan? | Yes | Yes |
Glutenfree? | Yes | Yes |
Carbs (grams) | 0 | 0 |
Sugars (grams) | 0 | 0 |
Main Ingredient | Fermented corn mash | Mainly yellow corn |
Aged? | Typically aged 4 to 9 years | Typically aged 4 to 7 years |
Country | USA | USA |
Price (USD) | 15 - 500 | 20 - 200 |
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A closer look at the history, taste, and unique characteristics of these two beverages.
Drink Type
Bourbon | Spirit | whiskey | bourbon
Bourbon is a strictly regulated American whiskey distilled from a mash bill containing at least 51% corn. By law, it must be produced in the United States and aged in new, charred oak barrels without any additives, yielding characteristic notes of vanilla, caramel, and oak.
Tennessee whiskey | Spirit | whiskey
Whiskey is a distilled alcoholic beverage made exclusively from a fermented mash of cereal grains, including barley, corn, rye, or wheat. It is universally aged in wooden casks, typically charred white oak. This aging process imparts its characteristic amber color, complex tannins, and distinct flavor profile.
What Makes Each Drink Unique?
Bourbon
By law, bourbon must be produced in the United States using a mash bill containing at least fifty one percent corn. It must be distilled to no more than one hundred sixty proof and aged in new charred oak containers, distinguishing it from whiskeys that reuse older barrels.
Tennessee whiskey
Tennessee whiskey undergoes the Lincoln County Process prior to barrel aging. This extra step requires filtering the unaged spirit through thick layers of sugar maple charcoal. This specific technique removes impurities, resulting in a significantly smoother and sweeter character compared to traditional bourbons.
The Taste Experience
Bourbon
The flavor profile is typically characterized by distinct notes of vanilla, caramel, and toasted oak derived from the barrel aging. Depending on the mash bill, it may also present subtle undertones of baking spices, dark fruit, or toasted nuts.
Tennessee whiskey
The spirit offers a smooth, mellow profile with prominent notes of toasted oak, caramel, and vanilla. The signature charcoal filtration imparts a subtle smokiness and a distinct sweetness, minimizing harsh alcohol burn and leaving a warm, clean finish.
Serving Notes
Bourbon
The recommended serving temperature for bourbon is 18 degrees Celsius / 64.4 Fahrenheit. Maintaining eighteen degrees Celsius preserves volatile aromatic compounds while preventing excessive alcohol burn. This temperature allows the palate to perceive complex notes of caramel, vanilla, and oak without the masking effects caused by extreme cold.
Tennessee whiskey
The recommended serving temperature for Tennessee whiskey is 18 degrees Celsius / 64.4 Fahrenheit. Serving Tennessee whiskey at eighteen degrees Celsius prevents the suppression of volatile aromatic compounds. This temperature range balances the evaporation of alcohol, allowing complex notes of caramel, vanilla, and oak to remain perceptible without overwhelming the palate.
History & Origin
Bourbon
Bourbon originated in the United States, taking root in Kentucky during the late eighteenth century. Early settlers of Scottish and Irish descent adapted traditional distilling techniques to use native corn, which grew abundantly. The spirit evolved significantly over the nineteenth century as distilleries standardized aging processes in charred oak barrels. In nineteen sixty four, Congress recognized it as a unique product of the United States.
Tennessee whiskey
Tennessee whiskey emerged in the nineteenth century in the United States, closely related to bourbon. Its defining characteristic, the Lincoln County Process, was developed around the 1830s. This process involves filtering the unaged spirit through sugar maple charcoal before maturation. Distilleries like Jack Daniel's popularized the style globally. The United States officially recognized it as a distinct style of whiskey by federal mandate in the twentieth century.