8 Best American Whiskeys That Aren't Bourbon

Bourbon gets a lot of love, but it's not the only American whiskey worth raising a glass to. From spicy ryes to domestic single malts and distinctive blends, there's a range of American whiskey styles and flavors to explore.

So, what makes these whiskeys worth trying? Each style brings something different to the glass, whether it's the peppery bite of rye, the toasted-grain notes of American single malt, or the complexity of a well-crafted blend. With such a range of flavors and production methods, there's an American whiskey for just about every palate.

To help you navigate the options, we asked four beverage professionals for their top picks of American whiskeys that aren't bourbon: Owen Thomson, beverage director at Casa Teresa; Lonnie Randall, bartender at Palato Italian Kitchen and Lounge; Kevin Lauter, assistant general manager at Joon; and Dennis Ramirez, bar lead at L'Ardente. Whether you're looking for a new favorite or simply want to try something different, their recommendations are a great place to start.

J. Rieger & Co. was founded in the late 19th century, and it's located in a Kansas City neighborhood that was once home to so many bars, casinos, and brothels it was nicknamed the "Wettest Block in the World." Before the company closed during Prohibition, it made a name for itself producing more than 100 alcoholic products. 

The brand's Kansas City Whiskey is a blend of straight bourbon, light corn whiskey, and straight rye whiskey, each aged for at least four years, but what really sets it apart is the revival of a local pre-Prohibition tradition. In 2014, J. Rieger & Co. began adding a little Spanish sherry to its award-winning spirit, creating a distinctive style of American whiskey. 

Owen Thomson says this approach makes Kansas City Whiskey a great choice for cocktails. "A small addition of 15-year Oloroso brings dried fruit and soft sweetness," he explains. "I use it in a Manhattan or Old Fashioned, where the built-in sherry does a lot of the work."

Westland is a Seattle-based distillery that has championed the American single malt style since 2010, eventually helping it gain recognition as an official whiskey category in 2025. Owen Thomson appreciates Westland's willingness to explore new possibilities while honoring traditional whiskey-making techniques. "Bourbon is great," he says, "but the rules are tight, and I'm glad to see distilleries expanding the category of whiskey here in America." 

Like scotch whisky, American single malt whiskey must be made at a single distillery from 100% malted barley. Westland's flagship American Single Malt whiskey is made from a mash of Washington-grown barley, and the spirit is aged in a combination of new American oak casks, ex-bourbon barrels, and ex-Oloroso sherry butts. The result is a rich whiskey with notes of crème brûlée, black tea, and almond nougat. "I pour it neat, with a few drops of water to open it up," says Thomson. Westland American Single Malt is a natural alternative to scotch, so while you can certainly enjoy it unadulterated, it might be worth subbing it into scotch-based cocktails like a Rob Roy or a Rusty Nail.

Rye whiskey is known for its peppery spice, which can make it a little too brash for those who prefer the sweeter, smoother profile of bourbon. However, Wilderness Trail Rye Whiskey, produced in Danville, Kentucky, uses less rye and more corn in its mash bill than many traditional rye whiskeys. This helps balance the rye's signature spice with the corn's sweetness, allowing the spirit to deliver plenty of flavor without overwhelming your palate.

This balance is a big part of the whiskey's appeal for Lonnie Randall. "Wilderness Trail Rye is a favorite because it showcases what great American rye can be," he says. "It has the classic spice rye lovers appreciate, but also brings notes of honey, citrus, and herbs that make it approachable and versatile." He believes this versatility makes it just as suitable for cocktails as for sipping neat, recommending Wilderness Trail Rye for classic whiskey-forward cocktails like a Sazerac or Boulevardier.

Aged for a full decade, Triumph is the oldest age-stated rye whiskey ever released by Wild Turkey, a distillery best known for its bourbon. The limited-release expression is part of the distillery's prestigious Master's Keep collection, and is intended as a celebration of Kentucky rye whiskey.

The inspiration behind Triumph comes from Bruce Russell, son of Wild Turkey master distiller Eddie Russell and grandson of legendary distiller Jimmy Russell. According to Kevin Lauter, the combination of Eddie's whiskey-making talent and Bruce's creative flair and enthusiasm for rye whiskey was instrumental in shaping this top-shelf whiskey. "I like mine over high-quality large-format ice," notes Lauter. "I think the way the whiskey evolves and changes temperature over time leads to a more dimensional experience."

Lauter calls Triumph a unicorn whiskey, highlighting the exceptional quality of the spirit while acknowledging its rarity. While many whiskey drinkers will never set eyes on a bottle, he still feels it deserves a place among the best non-bourbon American whiskeys.

If you're looking for an American whiskey with international flair and an interesting backstory, it's worth looking at The Boss Hog VII: Magellan's Atlantic from WhistlePig. This whiskey pays tribute to Ferdinand Magellan's historic expedition to circumnavigate the globe with a cross-continental journey of its own.

The barrel-proof, single-barrel straight rye whiskey is first aged for 17 years in American oak. It's then finished in northern Spanish oak, followed by South American teakwood, taking inspiration from the international route of Magellan's famous voyage. This unusual combination of finishing casks helps give Magellan's Atlantic its complex character. Kevin Lauter lists it as one of his favorite American whiskeys alongside Wild Turkey's Triumph, giving particular praise to its intensity compared to its more famous bourbon counterparts. That said, at over $1,000 a bottle, it's not what many would consider a daily sipper.

Basil Hayden may be best known as a bourbon brand, but its Dark Rye whiskey offers something a little different. The blend combines Kentucky straight rye whiskey, which contributes notes of dried fruit, oak, and spice, with Canadian rye for added depth. A port wine finish brings a touch of sweetness that balances the rye's spicier character.

Dennis Ramirez appreciates how much flavor Dark Rye brings to cocktails without requiring additional ingredients. "This rye blend is a one-bottle cheat code that can elevate a classic without needing to rejigger a recipe," he said. He recommends using it in a classic Manhattan or Boulevardier, where the port's sweetness and fruit-forward notes complement the other ingredients.

Dark Rye is also worth sipping on its own. With spice and port-derived sweetness already built into the blend, it offers plenty of complexity without the need for additional ingredients.

The farm-to-table philosophy isn't just for food anymore. Sagamore's Pot Still Series Rye extends it to the whiskey glass, drawing on Maryland's long history of rye production. Available exclusively at the distillery, this whiskey reflects the region's agricultural heritage.

In the early 1800s, farmers in the state grew rye partly as a cover crop to protect soil from erosion, and the grain eventually became central to Maryland's whiskey-making tradition. Made with locally grown grains and aged for seven years in barrels made from Maryland oak, this whiskey carries that regional heritage into the glass.

Dennis Ramirez says the whiskey's local connection resonates with guests at his Washington, D.C., restaurant, where diners appreciate knowing the origins of what they're drinking as much as what's on their plates. "I would drink this one neat and bask in the spirit's background story," said Ramirez. "But while 100 proof, I could also see it enjoyed after a few ice cubes open it up." Sagamore Pot Still Rye can also hold its own in a whiskey sour, where its bold rye character balances the cocktail's citrus and sweetness.

High West Campfire Whiskey isn't your typical American whiskey. This distinctive blend combines bourbon, rye whiskey, and blended malt Scotch whisky, bringing together three styles in a single bottle.

The scotch contributes a touch of smoky peat, which is balanced by notes of chai spice, orange zest, English toffee, and dark chocolate. The result is an intriguing mix of smoke, sweetness, and spice that offers something a little different from a traditional bourbon or rye.

Dennis Ramirez appreciates Campfire's broad appeal. "You could serve it to a bourbon lover that is scared of a peated scotch," he said. "Or you could drink it on a weekday and be reminded of the last bonfire you were at." He recommends it as an approachable introduction to peated whisky and as a versatile option for cocktails, including a Rob Roy or a sour, where its smoky character can stand out.