Yes! Bourbon and whiskey come in several different styles, and each one has its own story, production method, and best use. Here’s a guide to help you spot the differences.

Most Versatile: Straight Bourbon

The standard. Made in the U.S. with at least 51% corn, aged in new charred oak barrels, and bottled at 80 proof or higher.

Best for Collectors: Single Barrel and Small Batch Bourbons

Blended from a limited number of barrels for a more consistent and carefully crafted flavor. Every batch has its own unique character.

Best for Sipping: Wheated Bourbon

Uses wheat instead of rye in the mash bill, making it smoother, softer, and slightly sweeter. Perfect for those who like a gentle, mellow sip.

Excellent in Cocktails: High-Rye Bourbon

Contains more rye (usually 20% or higher), giving it a bolder, spicier kick.

Great for Bourbon History Lovers: Bottled-in-Bond Bourbon

A traditional style regulated under the 1897 Bottled-in-Bond Act—aged at least four years, bottled at 100 proof, and from one distillery and one distilling season.

Good for Beginners: Blended Bourbon

A mix of two or more straight bourbons. Usually smooth and approachable.

Sour Mash Bourbon

Uses a portion of the fermented mash from a previous batch (kind of like a sourdough starter) to help regulate consistency, pH, and flavor. Popular in big bourbon brands for its smooth, balanced flavor.

100% Corn Bourbon

Made entirely from corn. Sweet and full-bodied, with a rounder finish.

Tennessee Whiskey

Meets the legal definition of bourbon AND goes through the Lincoln County Process: it’s filtered through sugar maple charcoal before aging. Clean, mellow, sweet.

Kentucky Bourbon

Bourbon can be made anywhere in the U.S., but it was made first in Kentucky. The state’s climate and limestone-rich water give its spirits an earthy and robust flavor. Often considered the “true” bourbon experience.

Remember when I said this recipe uses a bourbon with coconut oil in it? Let’s break down what that actually means. Fat-washing is a bartending technique where liquor is infused with fat—like coconut oil, bacon drippings, or butter—to create a silky texture and add subtle flavor. In this cocktail, you’ll mix your bourbon with melted unrefined coconut oil, then freeze it so the fat solidifies and can be strained out. What’s left is bourbon with an extra-rich body and a light coconut essence.

When mixing an Old Fashioned cocktail, choose a bourbon that’s smooth, balanced, and not overly smoky. Mid-range bottles likeKoval (my favorite local Chicago distillery), Buffalo Trace, or Woodford Reserve work beautifully. Since this recipe uses fat-washed bourbon, you’ll want something that’s flavorful but not too bold—so the coconut infusion can shine through.