Bourbon (and its kissing cousin, Tennessee whiskey) is still at the center of the American whiskey world, but other whiskies are on the rise. Rye is enjoying explosive growth, and American single malts are carving out a new North American niche. Yet there’s still more to explore, as established and startup distilleries alike are fermenting and distilling a whole range of unique alternative grains with distinctive character and flavor profiles all their own.

Playing with Bourbon’s Mash Bill

Alternative grains don’t necessarily have to show up in entirely new categories. Consider that the typical bourbon has a three-grain mash bill,…