single barrel: (or Single cask whisky) is a term that describes a premium class of whisky in which each bottle comes from an individual aging barrel, instead of being created by blending together the contents of various barrels to provide uniformity of color and taste. The term is most commonly associated with bourbon whiskey. However, othertypes of whiskey, such as rye whiskey and malt whisky, are also sometimes available in single barrel bottlings. The whiskey from each barrel is bottled separately, with each bottle bearing the barrel number and in most cases the dates for the beginning and end of aging; none of the whiskey is blended, creating a unique flavor for each barrel.
Small batch: a term usually referring to bourbon or rye whiskey, and denotes a whiskey produced by mixing the contents ofa relatively smallnumberof selected barrels. Most producers of so-called small batch whiskeys do not provide a clear indication of what they mean by the term. The company that produces Maker's Mark says that the traditional definition is a whiskey produced using "approximately 1,000 gallons or less (20 barrels) from a mash bill of around 200 bushels of grain". Kentucky Bourbon Distillers, a producer of Bourbon and Rye whiskey, uses at most12barrels per batch for its small batch brands. Small-batch whiskies are positioned for the upper-premium market, and are typically aged from six to nine years in oak barrels , but more limited series agedat least up to 23 years are also available. The majority of small-batch whiskies are produced in Kentucky, the American state most traditionally associated with whiskey (and especially with bourbon).
Bourbon a type of American whiskey – a barrel-aged distilled spirit made primarily from corn. The name of the spirit derives from its historicalassociation withan area known as Old Bourbon, around what is now Bourbon County, Kentucky. While it may be made anywhere in the United States, it is strongly associated with the AmericanSouth in general, and Kentucky in particular.