Small-batch and single-barrel whiskey differ mainly in how they’re made—and how much their flavors vary.

Small-batch whiskey

There’s no official legal definition of “small batch,” so the number of barrels can vary widely by producer. One brand might use fewer than a dozen barrels, while another may blend hundreds.

Producers select and blend barrels to create a balanced, recognizable flavor that stays relatively consistent from batch to batch. Small-batch whiskey is often bottled at a more approachable proof and tends to cost less than single-barrel options. It can be enjoyed neat or in cocktails.

Single-barrel whiskey

Single-barrel whiskey comes from one cask, which may yield only about 220 to 240 bottles after proofing. Because each release is limited, these bottles are often more expensive, and labels may list the barrel or bottle number.

The flavor can differ from one barrel to another. Factors such as temperature, aging time, the wood grain, and a barrel’s location in the rickhouse all influence the result. That variation can make single-barrel bottles appealing to whiskey enthusiasts and collectors, though it’s worth researching a brand before paying a premium.

In short, small-batch whiskey is blended for consistency, while single-barrel whiskey offers a more limited and distinctive expression.