Most American whiskys are made from a blend of three cereals: corn, rye and barley malt.
Kentucky is the cradle of American whiskey
. The famous Bourbon
comes from that region, it is produced from at least 51% corn and aged in barrels for more than 2 years.
The Tennessee Whisky
has a worldwide reputation thanks to Jack Daniel's and its 'charcoal mellowing', a filtration process through vegetable charcoal three meters thick, which gives the whiskey a smoky and woody flavour.
In the US, whisky ages in white oak barrels which are quite small (180 litres) and burned inside; this process is called 'charring'.