a spirit distilled at a minimum of 40% ABV and no more than 94.8 % from a fermented mash of grain comprised of varying parts barley, corn, rye, wheat, as well as other grains. It may be malted, “peated” or not and is kept to age in wood barrels, charred or not, and aged over varying lengths of time.

Once distilled by monks, whiskey/whisky was considered a medicinal tonic by some, an aqua vitae (water of life). The origins of whisky/whiskey are a matter of dispute and have been attributed to Nordic Vikings and the Celts of Ireland and of Scotland. By the 1880s, during the “Golden Age of the Cocktail”, the popularity of whiskey/whisky grew significantly, due in part to the drop in production and thus, availability of French brandy.   Many classic whisky-based cocktails became cemented in popular tastes during this era, such as the “Old Fashioned.”

The differences between Scotch, whiskey, whisky, rye, and bourbon are more than in name. However, whiskey is the spelling used for the spirit produced in Ireland and the United States. While whisky is the spelling employed for that which is produced in Canada, Japan, Scotland, and Wales, the location of production contributes more than naming differences.

Whiskey in the U.S. is distilled to 62.5 % ABV before aging in wood barrels and bottled at a minimum of 40 % ABV. The spirit is classified by the type of grains used, the percentage of alcohol at which distillation occurs, and the length and method of aging. Ninety-nine percent of US-produced whiskey is made at 13 large distilleries and much of it is blended from various iterations or styles from different distilleries and this is true of whisky/whiskey from Scotland and Ireland, as well. 

However, in Japan, only a few distilleries, 8 produce whisky, each producing different styles of their own.  Thus, each Japanese distillery’s blended whisky is created from product within their own companies or from no more than two distilleries and the distillers have been innovative in creating various  styles within each company.

Bourbon Whiskey must be produced in the United States from a mash comprised of a minimum of 51% corn, distilled at up to 80 % alcohol by volume and aged a minimum of two years in new charred barrels.

Blended American whiskey is comprised of a minimum of 20 % straight whiskey, combined with a neutral spirit, unaged and often of corn base, like a light whiskey with a high ABV is sweet and similar to bourbon.

Moonshine whiskey is a white whiskey distilled from a corn and sugar mash and aged in glass jars and earthenware jugs.

Canadian whisky is made from a mash of corn or wheat, and some rye, barley or barley malt. Though it must be aged for a minimum of 3 years and there are taste standards to be met, there is no standard for grain content in the mash. Canadian whisky does not have regulations for grain percentage like American whiskey. It must be aged at least three years.

Canadian rye is distilled from a mash of corn and rye in which the rye comprises only 10% of the mash. (There is currently one notable exception – Alberta Premium is an all rye-based rye.) Again, the standard to be met is that the spirit must meet a taste standard that distinguishes and possesses the attributes of Canadian rye.

In contrast, American rye must be made from a mash comprised of a minimum of 51% rye with corn and barley typically comprising the other constituents, though not always. Distilled to an ABV of 80 % maximum, it must be aged in charred new wood barrels of oak at a minimum of 62.5% ABV.

Tennessee whiskey must be made in Tennessee from a mash of no less than 51% rye and filtered through a bed of sugar maple charcoal. Though it is produced as a straight rye, most is blended. Less sweet and less oily than Bourbon, in general, Tennessee Rye whiskey has a smooth finish.

Scotch must be made in Scotland of malted Barley, and while other grains may be added, many are made only with barley, water and yeast. While caramel coloring agents may be added, the fermentation process must occur without any additives. The distilled spirit is aged in oak casks for a minimum of 3 years and has a maximum ABV of 94.8 % .

Japanese whisky is much like Scotch. Japanese distillers use traditional methods brought from Scotland as well as barley and malted barley imported for the mash. (Although, some barley is imported from Australia, as well.)  More proximate to the climate extremes of the mid U.S., Japan’s conditions induce a quicker maturation of the spirit than conditions in Scotland. Like Scotch, however, some of the barley is dried using peat as the fuel source for the heat used in the process , which is how smokiness, the peaty flavor is imparted to whisky. Various wood barrels are used for aging, such as American oak and old bourbon barrels from Scotland and America, sherry casks from Spain, and casks made from Mizunara (Japanese oak).