Meet the Expert: Michele Reina Whiskey 101

If you’re new to whiskey or just want to understand it better, you’re in the right place! This guide is based on insights from Michele Reina, a whiskey expert who’s dedicated to making high-quality spirits more accessible. He’s the mind behind the London Bourbon Experience (a self-guided cocktail tour of top bars in London) and Odyssey Bar Lounge, a whiskey haven with over 600 varieties, showcasing the rich complexity of American whiskey.

Find out more at:

• Michele Reina’s Website
• Odyssey Bar Lounge

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What Makes American Whiskey Special?

American whiskey is one of the most iconic spirits in the world, and its unique flavors come from two key things: the mash bill and the barrel. In this guide, we’ll break down how American whiskey is made, what those labels really mean, and how you can better understand what you’re drinking.

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Types of American Whiskey

American whiskey is officially defined by the Alcohol and Tobacco Tax and Trade Bureau (TTB). But let’s keep it simple.

legal definitions

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What Makes a Whiskey, Whiskey?

For a spirit to be called whiskey in the U.S., it has to meet these basic rules:

• It can’t be distilled above 160 proof (80% ABV).
• It must go into barrels at no more than 125 proof (62.5% ABV).
• The only things that can be added while aging are water or whiskey of the same type.
• It must be bottled at a minimum of 80 proof (40% ABV).

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Different Styles of Bourbon

By law, bourbon must be made with at least 51% corn. But beyond that, the other grains in the mash bill shape the flavor. Here are the four main styles:

• Traditional Bourbon: 70-80% corn, 10-15% rye, and the rest malted barley.
• High-Rye Bourbon: More than 18% rye for extra spice. Some brands call it high-rye even if the rye is lower (around 10%) but barley is reduced.
• Wheated Bourbon: Replaces rye with wheat, making it softer and sweeter.
• High-Malt Bourbon: More malted barley than rye, adding nutty, toasty flavors.

These aren’t official categories, just common ways distillers describe their whiskey.

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The Flavor Foundation: Mash Bill & Barrels

Mash Bill

The mash bill is just the mix of grains used in whiskey. Each grain adds its own touch:

• Corn: Sweet, full-bodied, creamy.
• Rye: Spicy, complex, with notes of black pepper and baking spices.
• Malted Barley: Helps convert starch to sugar, adds sweetness, nuttiness, and toastiness.
• Wheat: Creamy, smooth, with hints of honey and bread.

‍Barrels

All American whiskeys - except corn whiskey, must be aged in new charred oak barrels. Why charred? Here’s why:

• Charring opens the wood, letting the whiskey absorb more flavors.
• It breaks down wood compounds, releasing caramel and vanilla flavors.
• It reduces harsher elements like tannins.
• Char levels vary from light (15 seconds) to heavy (55 seconds).

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From Grain to Glass: The Production Process

1. Milling & Mashing: Grains are ground into a coarse flour, then mixed with hot water to convert starch into sugar.
2. Fermentation: Yeast is added, turning sugars into alcohol. This creates a “mash beer” or “wash” with 6-8% ABV.
3. Distillation: The wash is distilled—usually in a column still, then a pot still—to extract alcohol. The result is a high-proof, clear spirit called “white dog.”
4. Barrel Aging: The white dog is placed in charred oak barrels for years to develop flavor and color.
5. Bottling: After aging, whiskey may be blended, diluted, or bottled straight from the barrel.

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Understanding Whiskey Labels

Whiskey bottles can be confusing, but here’s what to look for:

• Age: The youngest whiskey in the bottle.
• Straight Whiskey: Aged at least two years with no added colors or flavors.
• Bottled in Bond: Distilled by one distiller in one season, aged at least four years, and bottled at 100 proof (50% ABV).
• Barrel Proof/Uncut: Bottled straight from the barrel, no dilution.
• Small Batch: Not legally defined, but implies limited production.
• Single Barrel: Whiskey from a single barrel, not blended.
• Light Whiskey: Distilled above 160 proof (80% ABV).

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There’s no “best” bourbon or whiskey -it all depends on what you like! If you prefer sweeter flavors, go for a classic bourbon. Want something spicier? Try a rye whiskey.

Building a solid whiskey collection doesn’t mean you need hundreds of bottles. Just pick a good example of each style, and you’ll have a full range of flavors to enjoy or serve at a bar.

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Experience It for Yourself

Excited to take your whiskey knowledge to the next level? On March 1-2, Michele Reina will be hosting an exclusive Masterclass at the Roma Whiskey Festival. This is your chance to hear from the expert himself, taste incredible whiskeys, and gain firsthand insights into the world of American whiskey.

https://romawhiskyfestival.it/evento/rosssquibb-distillery-i-maestri-del-rye/

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