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Spirits 101: Your Beginner’s Guide to Virginia’s Craft Spirits

Learn how spirits are crafted, how to taste and serve them, and how Virginia distillers are elevating these classic and craft beverages.

Explore, Learn, and Taste: Virginia Spirits 101

Whether you’re a curious beginner or a budding home bartender, Spirits 101 is your guide to the world of craft spirits in Virginia. From whiskey and bourbon to vodka, gin, rum, brandy, moonshine, and agave spirits, we break down the history, production, and flavor profiles of each spirit. As you learn, put your new knowledge to use by exploring Virginia distilleries with the Virginia Spirits Passport—taste, tour, and discover how each spirit comes to life across the Commonwealth.

EXPLORE THE PASSPORT
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Explore Virginia’s Craft Spirits

icon-whiskey

Whiskey 101

A beginner’s guide to Virginia’s signature spirit.
icon-bourbon

Bourbon 101

America’s native spirit perfected in Virginia.
icon-vodka

Vodka 101

Clarity, craft, and character in Virginia vodka.
icon-gin

Gin 101

The art of botanicals and craft distilling.
icon-rum

Rum 101

Virginia’s bold approach to the world’s spirit of adventure.
icon-brandy

Brandy 101

Virginia’s fruit-forward craft spirit.
icon-moonshine

Moonshine 101

Bold, unaged, and uniquely Virginian.
icon-agave

Agave Spirits 101

Virginia’s craft take on tequila and mezcal.

Breaking down the facts

What's the Difference between whiskey & bourbon?

All Bourbon is Whiskey, but not all Whiskey is Bourbon.

Bourbon is a specific type of American whiskey with strict legal requirements:

To be called Bourbon, it must:

  • Be made in the United States (not just Kentucky).
  • Use at least 51% corn in the grain mash.
  • Be distilled to no more than 160 proof.
  • Go into the barrel at no more than 125 proof.
  • Be aged in new, charred oak barrels.
  • Contain no added flavoring or coloring.

Flavor differences

  • Bourbon → Sweeter, richer, notes of vanilla, caramel, toffee.
  • Other whiskeys vary widely (think spicy rye whiskey, smoky Scotch, smooth Irish whiskey).

Cask strength (also called barrel proof) means the whiskey is bottled directly from the barrel without dilution, so no water is added to lower the alcohol content.

What that means in practice:

  • Higher proof — often anywhere from 110–130+ proof, depending on evaporation and aging conditions.
  • More intense flavor — the spirit keeps its full character, richness, and complexity.
  • More flexibility — drinkers can add their own water or ice to “open up” the whiskey to their preference.

Why people love cask strength:

  • It’s closer to tasting the whiskey straight from the barrel.
  • Offers a more robust, concentrated flavor profile.
  • Favored by enthusiasts who want maximum transparency and authenticity.

It’s a legal designation that guarantees a spirit (usually whiskey) meets strict quality standards set by the U.S. government.

To qualify as Bottled-in-Bond, a spirit must come from a single distillation season—either January through June or July through December—with no blending across different years or seasons. It must be produced by one distiller at one distillery, and the label must clearly list who distilled it and who bottled it.

The spirit must age for at least four years in a U.S. government-bonded warehouse, historically supervised to ensure proper taxation and authenticity. When bottled, it must be exactly 100 proof (50% ABV) with no exceptions.

Finally, Bottled-in-Bond spirits can contain nothing but the spirit and water—no additives, no coloring or flavoring agents, and no blending with younger barrels.

Barrels add:

  • Color (all whiskey color comes from wood)
  • Vanilla (vanillin)
  • Caramel + toffee notes (caramelized sugars)
  • Spice (from toasted oak)
  • Fruit & nut notes (oxidation over time)

CORN: SWEET, BUTTERY, FULL-BODIED
Corn is naturally high in sugars, which translates into a whiskey that’s:

  • Sweet and rounded (think caramel, vanilla, honey)
  • Creamy or buttery in texture
  • Full-bodied, giving bourbon its signature richness

The higher the corn content, the softer and sweeter the whiskey tends to be.

RYE: SPICY, DRY, HERBAL
Rye brings energy and structure. It adds:

  • Peppery spice (black pepper, cinnamon, clove)
  • Dryness compared to corn-heavy mash bills
  • Herbal and grassy notes (mint, dill, eucalyptus)

Rye-based whiskeys are bolder, punchier, and more expressive.

WHEATH: SOFT, SMOOTH, GENTLE
Wheat creates a softer, more delicate profile. Expect:

  • Light sweetness (honey, pastry dough)
  • Smooth, mellow mouthfeel
  • Soft fruit notes (apple, pear)

Wheated bourbons often feel rounder and less sharp than rye-forward ones.

BARLEY: MALT, NUTTINESS, COMPLEXITY
Even in small percentages, barley delivers foundation and depth:

  • Malted grain sweetness
  • Nutty or biscuity notes (almond, hazelnut, graham cracker)
  • Chocolate or roasted grain characteristics if darker malts are used

It also contributes enzymes that help convert starches to sugars—vital in the mash.