Top 100 American Spirits and Liqueurs

Buffalo Trace Distillery, located in Frankfort, Kentucky, is celebrated as the oldest continuously operating distillery in the United States, with a rich history of over 200 years. Founded by Colonel E.H. Taylor Jr. and later expanded under George T. Stagg, the distillery has survived challenges such as floods, fires, and Prohibition, during which it produced whiskey for medicinal purposes. Today, it is known for its wide range of highly acclaimed bourbons and whiskeys, including Buffalo Trace Bourbon, Eagle Rare, and the Pappy Van Winkle line. Buffalo Trace has garnered numerous awards, emphasizing its commitment to quality and innovation in whiskey production. Expand

Heaven Hill Distillery, founded in 1935, is one of the largest independent, family-owned distilleries in the United States. Located in Bardstown, Kentucky, it is renowned for producing some of the most iconic American whiskeys, including Evan Williams, Elijah Craig, and Larceny. The distillery boasts a rich heritage in crafting premium bourbons and other spirits, blending tradition with innovation. Heaven Hill is also home to one of the largest inventories of aging whiskey in the world, reflecting its commitment to quality and authenticity.Expand

High Bank Distillery, based in Columbus, Ohio, was founded by four partners with a passion for quality spirits. Inspired by the historical confluence of the Scioto and Olentangy rivers, which led to Columbus's founding in 1812, the distillery produces a range of premium spirits, including whiskey, vodka, and gin. Their "Whiskey War" blend has won awards for Best Blended Whiskey in America for three consecutive years at the San Francisco World Spirits Competition. In addition to the distillery, High Bank operates restaurants where guests can enjoy seasonal cocktails and modern American cuisine.Expand

Stranahan's Colorado Whiskey, established in 2004, is Colorado's first legal whiskey distillery since Prohibition. Founded by Jess Graber and George Stranahan, the distillery produces American single malt whiskey using locally sourced ingredients, including 100% malted barley and Rocky Mountain spring water. Their handcrafted process involves small-batch production and aging in new American oak barrels, resulting in a distinctive flavor profile that reflects the spirit of the Rocky Mountains.Expand

Triple Eight Distillery is located on Nantucket Island, Massachusetts, and is known for crafting high-quality spirits, including whiskey, gin, rum, and vodka. Established in 2000 as part of Nantucket Vineyard and Cisco Brewers, it offers a unique combination of craft beer, wine, and spirits all in one place. Triple Eight Distillery is renowned for using premium ingredients and innovative techniques, producing popular spirits like "Triple Eight Vodka" and "Notch Single Malt Whiskey," which have gained recognition among whiskey enthusiasts worldwide.Expand

1792 Bourbon is crafted at the historic Barton 1792 Distillery in Bardstown, Kentucky. Known for its robust and full-bodied flavors, 1792 Bourbon offers various limited-edition expressions, blending traditional techniques with innovative aging methods. Recognized for its quality, it has won awards, including the prestigious title of "World Whisky of the Year" in 2020.Expand

Uncle Nearest is a premium American whiskey brand that honors the legacy of Nathan "Nearest" Green, the first African-American master distiller on record in the United States. Known as the mentor to Jack Daniel, Nearest Green's contributions to the whiskey-making process are celebrated through the brand's carefully crafted Tennessee whiskies. Uncle Nearest is committed to excellence, using a meticulous distillation process and high-quality ingredients to produce rich, full-bodied flavors. The brand has garnered widespread recognition and multiple awards for its dedication to preserving history while creating an outstanding whiskey that stands out in the industry.Expand

Sazerac Company is one of the oldest privately held distilleries in the United States, founded in the 1850s. The company's headquarters are located in New Orleans, Louisiana, and it is renowned for its wide range of alcoholic beverages, including whiskey, bourbon, rum, vodka, gin, and liqueurs. The company takes its name from the Sazerac cocktail, which is considered to be the first cocktail ever created in the United States.Expand

Tennessee whiskey is a label used for a specific type of whiskey produced in Tennessee that has to meet several quality and production standards. The production process is similar to bourbon, and the mash has to be made with 51% corn. After distillation, it has to go through a filtering step known as Lincoln County Process—which involves filtering or steeping whiskey in sugar maple charcoal. The only exception to this rule is made for Prichard's whiskey. All Tennessee whiskey has to be aged in new, charred oak, but the exact aging period is not regulated. It is bottled at a minimum of 80 proof (40% alcohol by volume). Tennessee whiskey it typically amber-colored, and the charcoal-filtering provides for its signature smooth and mellow character. It is usually somewhat lighter than bourbon and has subtle sweetness while the usual aromas include oak, vanilla, and caramel. It can be enjoyed straight, on the rocks, or mellowed with a splash of water, but it also works well in cocktails. Tennessee whiskey can be paired with cheese and roasted or grilled meat. Expand

Rye whiskey predates bourbon, and it is often dubbed as the original American spirit. It is distilled from a mash that must constitute at least 51% rye, though most producers will opt for higher percentages. The minimum aging period is not regulated, but if it is aged for at least two years, it can be labeled as Straight Rye. The drink developed with a combination of great-quality rye and whiskey-making practices that were brought by the early colonist. The beginning of production and the success of rye whiskey is mainly associated with Maryland and Pennsylvania. The regions produced two distinct varieties. While the somewhat sweeter Maryland rye combined rye and corn, Pennsylvanian version, known as Monongahela, used a combination of rye and barley. It was primarily unaged, but with time, the producers also introduced barrel maturation. With Prohibition and the events following WWII, the sales of rye whiskey plummeted, and its image was further deteriorated with various depictions describing it as an unsophisticated, low-quality drink. However, since rye whiskey is the original cocktail whiskey and the basis of classic American cocktails, the drink has seen a resurgence in popularity following the boom of cocktail culture. This led to growth in the production and appearance of old and new regional styles. Expand

Bourbon is an American whiskey that is primarily made from corn mash, the minimum requirement is 51%, while other options may include rye, barley, or wheat. Although most production is located in Kentucky, bourbon can technically be made anywhere in the United States. The whiskey is almost always aged, and the process must take place in new charred oak casks, but the regulations do not specify the minimum aging period. If it is labeled as straight bourbon, it indicates that the whiskey has been aged for at least two years, and all bourbon whiskey must be bottled at the minimum of 40% ABV. Other bourbon-related definitions include small batch (a blend from a special selection of barrels) and single barrel (bourbon from one barrel). Most bourbon varieties are smooth and subtly sweet with typical caramel, spicy, and vanilla notes, though the exact aromatic profile often depends on the choice of mash and age. Bourbon can be served neat, on the rocks, or mixed with water, but it is also an important cocktail ingredient in classics such as Whiskey Sour, Old-Fashioned, Manhattan, and John Collins. It is believed that Scottish and Irish settlers brought the tradition of distilling whiskey to Kentucky sometime in the 18th century.Expand

Applejack is often dubbed as one of the oldest American spirits. Essentially, it is an apple brandy that supposedly originated during colonial times. It is believed that the original version was made as a cider that was fermented and left to freeze. The liquid that was not frozen would then be consumed. However, this technique, known as freeze distillation or jacking is not practiced anymore. The turning point for applejack production happened in 1698 when a Scotsman William Laird moved to New Jersey. He was familiar with distillation and started distilling apple brandy. In 1780, his great-grandson Robert Laird founded Laird & Company that would become the first licensed distillery in the United States, and to this day, the leading name when it comes to apple-based spirits. Until the 1960s, applejack was mostly synonymous with apple brandy, but when lighter spirits became more popular, applejack got a new interpretation known as blended applejack. This somewhat lighter version was made with a blend of apple brandy and neutral spirits, and the style soon became synonymous with the name. Several producers, including Laird, are trying to restore its original form of apple brandy. Expand

Invented by Antoine Peychaud in the 1830s, this bitter was originally developed as a health tonic. Peychaud was a New Orleans apothecary of Creole origin who based the drink on an old recipe that his father brought from Haiti. He mixed the drink into hot toddies and offered it to his customers and friends. It is believed that the Sazerac cocktail was modeled on Peychaud’s combination. Although the exact recipe is not known, the base of Peychaud’s bitters is made with gentian, while the dominant flavors are fruity, herbaceous, and spicy. It is often quoted as one of the lighter bitters on the market. Peychaud’s bitters is best known as a cocktail ingredient—and it is one of the essential elements in the famed Sazerac. Expand

In its original form, this Southern classic used whiskey as its base, along with a secret combination of spices. Sometime in the 20th century, the original recipe was changed, and whiskey was merely used as a flavoring, while the drink was based on a neutral grain spirit. First created by Martin W. Heron in New Orleans, Southern Comfort is appreciated for its smooth flavor, with hints of fruits and spices. It can be enjoyed neat or on the rocks, but it also works well as a cocktail ingredient. In 2016, the brand was bought by Sazerac, a company that is trying to bring Southern Comfort back to its original form. The improved, whiskey-based version of the drink was introduced in 2017.Expand

RumChata is a rum-based cream liqueur that is produced in Wisconsin. The base is made with light Caribbean rum that is distilled five times. It is then mixed with locally-sourced fresh dairy cream, sugar, and a spice blend that includes vanilla and cinnamon. The drink was modeled on horchata—a creamy drink popular in Spain and Latin America that usually combines rice, milk, sugar, and spices. The name is also a reference to the drink—it is a portmanteau of rum and horchata. RumChata is a light, creamy liqueur that is not overly sweet or cloying. The aromas include a mix of sweet spices, while the finish is smooth with just a hint of heat. It is bottled at 13.75% ABV (27.5 proof). Rumchata is best enjoyed on the rocks, but it is also a great addition to cocktails and hot toddies. The drink originated in 2009. Expand

Seagram's 7 is an American blended whiskey that was first produced in 1933. This blend was especially popular in the 1970s, and it still remains one of the best-selling brands in the United States. Although Seagram is a Canadian company, Seagram's 7 is marketed as an American blend, and it is probably produced in Connecticut. The exact content of the blend is not known, but the character is mostly dominated by corn. The final profile typically has nutty and caramel-like aromas, while the flavor is sweet and reminiscent of vanilla and brown sugar. Seagram's can be enjoyed neat or on the rocks, but due to its character, it is mostly used in cocktails and long drinks.Expand

Corn whiskey is one of the oldest whiskey styles in the United States. It is legally defined as a spirit with a fermented mash of at least 80% corn. Corn whiskey can be bottled without oak maturation, and if aged, the process has to take place in used or uncharred oak barrels—unlike bourbon that has to be matured in new charred oak. Corn whiskey appeared sometime in the mid-1700s, first among Scottish and Irish settlers who were familiar with the whiskey-making technique. It was a rustic spirit that was not aged and mostly intended for immediate consumption. Following the Civil War and federal and state taxation, most of the production went underground, and corn whiskey became American moonshine. Even nowadays, some modern corn whiskey producers additionally label their corn whiskey as moonshine. Throughout history, corn whiskey was mostly regarded as a low-quality spirit, but following the craft revolution and with an effort of several producers, the spirit enjoys a revival and improvement in quality. It is especially favored as a cocktail ingredient that provides depth and character. Although it is somewhat difficult to pinpoint the exact flavors in corn whiskey, it usually has a rich corn flavor with a long, somewhat sweet finish. Unaged styles are fresher, while matured varieties tend to develop delicate spicy notes. Corn whiskey can be enjoyed neat, on the rocks, mixed with water, or as a cocktail ingredient. Apart from traditional white corn, some producers have experimented with different corn varieties, including purple or blue corn.Expand

Malört is a bitter, wormwood-based liqueur that was created in the 1930s by a Swedish immigrant Carl Jeppson. The drink was first introduced in Chicago, and although it is now produced in Florida, it is still mainly associated with its place of origin, and it can rarely be found elsewhere in the United States. Malört, which is a Swedish word for wormwood, was modeled on Swedish beskbrännvin – a liquor distilled from potatoes or grains that was often infused with wormwood. The drink is characterized by its sharp flavor and a long, bitter aftertaste. Although it is recommended to drink it with a sugar cube, it is mainly served neat, and it is intended to be enjoyed as a shot.Expand