Updated July 2026.
The legal split is the mash bill. Bourbon is mashed from ≥51% corn. Rye whiskey is mashed from ≥51% rye. Both are distilled at ≤160 proof, entered into new charred oak at ≤125 proof, bottled at ≥40% ABV, and — for the US types — made in the United States. A 1.5-ounce 80-proof pour is one NIAAA standard drink either way. Rye is not “stronger” unless the neck says a higher proof.
Canadian “rye” on an older label is not automatically 51% rye. Some Canadian whisky is corn-heavy. Irish pot-still and Scotch malt are other laws. Related: bourbon vs whiskey, rye under $50.
Side by side
| Rule | Bourbon | US rye whiskey |
|---|---|---|
| Dominant grain | ≥51% corn | ≥51% rye |
| Barrel | New charred oak | New charred oak |
| US place | Yes | Yes (for this TTB type) |
| “Straight” | ≥2 years | ≥2 years |
| Typical cocktail | Old Fashioned, whiskey sour | Manhattan (IBA calls for rye), Sazerac |
A 750 mL 40% bottle is about 17 standard drinks; 45% is about 19. Four 1.5-ounce pours are four drinks at 40%. NIAAA binge pattern is a health line, not a target. High-rye bourbon (Bulleit 28% rye) is still bourbon because corn is still ≥51%. Pour math: whiskey drinks. IBA Manhattan: cocktail specs.
Sources
- TTB 27 CFR 5.143 (bourbon; rye whiskey).
- IBA Manhattan: 50 ml rye (fetched 2026).
- NIAAA standard drink (December 2025). No invented mash bills or MSRP.
- (27 CFR 5.143)