American Spirits and Liqueurs

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 ... READ MORE

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. Aft... READ MORE

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 o... READ MORE

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 no... READ MORE

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 v... READ MORE

This pomegranate-flavored liqueur was first manufactured in 2006. Although it does not pride in rich and long history, the liqueur soon gained recognition for its versatility and a complex taste profile. It is produced from natural pomegranate jui... READ MORE

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 ... READ MORE

Hpnotiq is a blue-colored liqueur made with premium vodka, a blend of tropical fruit juices, and Cognac. The exact recipe and what gives the liqueur its color has not been revealed, but it is known that the brand uses triple-distilled Fre... READ MORE

Calisaya is an Italian-style amaro that was originally produced in the 17th century when cinchona calisaya bark was first introduced to Italy. The drink was a popular cocktail ingredient in the United States until the Prohibition, after w... READ MORE

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... READ MORE

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 i... READ MORE

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, ... READ MORE

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 i... READ MORE

Old Charter is a type of bourbon produced in Frankfort, Kentucky, at the Buffalo Trace Distillery, which is now owned by Sazerac. This bourbon is not overpowering, and it usually displays light peppery and vanilla notes, along with hints ... READ MORE

Herbsaint is an anise-flavored liqueur that originated in New Orleans. It was created in 1934 by J.M. Legendre, a New Orleans pharmacist who loosely modeled the drink on absinthe, which was prohibited in the US at the time. The liqueur is... READ MORE

Okolehao is the only native Hawaiian spirit. Often dubbed as Hawaiian moonshine, it is distilled from fermented roots of ti plant (also known as oke). The history of the drink is ancient and vague, but it is bel... READ MORE

Aguardiente de Ojén is an anise-flavored spirit that originated in a small village of Ojén in southern Andalusia. The original, which was probably based on a wine distillate, dates from 1830 when Pedro Morales distilled his ... READ MORE