What is the difference between types of whiskey (scotch, bourbon, etc.)?

Great question. Whisk(e)y is the general overlying term to categorize them all. Basically, they’re all whiskeys and just different types of whiskeys. After that, it is just breaking them down into where in the world it comes from, the distillation processes which each region uses, and the grains used. Here’s where the main 5 whiskey types come from.

• Scotch – Scotland

• Bourbon – USA

• Irish Whiskey – Ireland

• Canadian Whiskey – Canada

• Japanese Whisky – Japan

All these types of whiskey are distilled from various and/or specific grains (corn, wheat, rye, oats, and barley) and aged in barrels. In a basic sense, whiskey is simply distilled, hop-less beer (99.9% of the time).

Grains are steeped and yeasted, converting the sugars from the grains into alcohol. Each grain has a different sugar content level. For example, corn has a higher sugar content than wheat or rye, giving a whiskey made with corn a sweeter taste than one with wheat or rye. After converting the sugars to alcohol, whiskey making deviates from beer making and goes through various distillation processes, dependent on which type of whiskey it is. They are all at least 40% alcohol by volume (80 proof).

Is it “whiskey” or “whisky”?

Either is acceptable, unless you are regionally biased. Different regions have different historical spellings. The US and Ireland use the spelling “whiskey”. Scotland, Canada, and Japan prefer “whisky”.

American Whiskey

• Bourbon

  • Has a caramel like sweetness and vanilla tones. Generally the sweetest of the whiskey family. A bit of smokiness from being barreled in charred oak.

  • Originally from the South, particularly Kentucky, but doesn’t have to be. Must be made in US.

  • Must be made from at least 51% corn

  • No additives but water allowed (no coloring, caramel and flavoring additives)

  • Must be aged in charred new-oak barrels for at least 2 years to be called “straight” bourbon.

• Tennessee Sour Mash Whiskey (Tennessee Bourbon)

  • Like bourbon, though some say it is a bit mellower, slightly sweeter, and a tinge smoky or sooty due to the additional charcoal filtering.

  • Is a specific variation of bourbon made in Tennessee and has a additional set of regulations.

  • 51-79% corn

  • Other additional regulation – must be filtered through maple charcoal chunks before aging (called Lincoln county process).

  • Jack Daniels is a Tennessee whiskey

• Bottled In Bond

  • Tend to have a little more kick since they are on the higher proof side, otherwise simply put, they are a nice bourbon.

  • A bottling and labeling set of legal regulations for American whiskeys.

  • Stems from Bottled-in-Bond Act of 1897 – was to ensure authentic and quality whiskey

  • Must be aged at least 4 years

  • At least 100 proof

  • Product of one distillery, from one season

  • Purpose was originally to create a standard of quality for bourbon, but some distilleries also produce bonded rye whiskey, corn whiskey, and apple brandy.

•  Rye Whiskey

  • Spicier flavor profile of bourbon and a touch less sweet.

  • At least 51% rye grain (can range anywhere from 51%-100%)

  • Crisper, spicier, and sharper mouthfeel than bourbon

  • Charred new-oak barrels at least two years

  • No additives but water

Canadian Whiskey

There are two main factors shaping Canadian Whisky, Prohibition and rye. There is much less rye used in most Canadian whisky than in American rye whiskies where the largest ingredient must be rye. And in regards to Prohibition, its chokehold on American production led to a boom in Canada. Canadian whiskies became the leading supplier to speakeasies in the States. Even today, America buys about 75% of the whisky Canada produces.

Generally Canadian whiskies are lighter and sweeter in character but still full of flavor. Considered easy to drink. When the maker mentions that rye is used generously in the finishing of the whisky, it will usually have a nice spicier bite.

• Most relaxed rules of the major whisk(e)y nations

  • each distillery can follow its own production process and methods

• Must be mashed, distilled, and aged in Canada

• Must be aged in small wood for three years or longer

• May contain caramel and flavoring.

• Must possess the aroma, taste, and character generally attributed to Canadian whisky.

• Similar to Scotch, each Canadian Whisky is generally the product of a single distillery (distillers rarely share barrels or buy whisky from each other).

• Regardless of grain, Canadian distillers usually create two whiskies (a base whisky + a flavoring whisky) and then combine them together to create the final product.

  • The base whisky is often distilled at a higher alcohol content and matured in barrels that have been used one or more times, reducing the grain and barrel’s influence on the flavor and giving at the characteristic “smoothness” or “elegance” of Canadian whiskies.

  • The flavoring whisky is usually distilled at a lower alcohol content, allowing the grain derived flavors to be highlighted. It is also usually aged in virgin barrels or a mix of virgin and used barrels, extracting more flavor from the barrel.

• Can be called Canadian Whisky, Canadian Rye Whisky, or Rye Whisky.

Scotch Whisky

• Made in Scotland

• Primarily malted barley, along with other grains, corn, wheat

• Main characteristics of Scotch:

  • Single-malt whisky

    • Often considered top dog amongst aficionados

    • 100% Malted barley in small pot stills, at least 2 distillation runs

    • Product of single distillery

    • Aged at least 3 years in oak casks

    • The pot still (alembic still) – ancient distilling tool virtually unchanged for millennia, produces rich and complex character

    • Often is categorized further by region of origin (areas close to ocean tend to absorb a bit of the briny sea air, while inland regions are usually more floral from Scotland’s Lowlands- also some regions will traditionally use more peat more than others)

  • Blended malt whisky

    • blend of 100% malted barley whiskies from two or more distilleries

  • Blended whisky

    • Combining single-malt whisky with corn or wheat whisky

  • Single-grain whisky

    • Used mostly for blending

    • 100% corn or wheat

    • Lighter body, produced in column still, not the small pot stills

• Depending on where in Scotland they come from (Scotland has over 100 different distilleries), Scotch can vary greatly in taste. Whiskies from Islay, like Lagavulin and Laphroaig, often tend to have a strong smoky peat flavor unless they are described as un-peated, while those coming from Speyside tend to be lighter and sweeter. Lowland Scotch also tend to be relatively sweet and lighter. How long a Scotch was aged as well as what type of barrels it was aged in also heavily influence the taste.

Irish Whiskey

Some consider Ireland the birthplace of whiskey, as far back as 6th century AD.

• Smooth and less sweet than bourbon.

• Doesn’t have the smokiness usually associated with Scotch, although there are a few exceptions to that, and that lack of smokiness combined with the smoothness from the triple distillation, makes them “easier” to consume than Scotch.

• Made in Ireland

• Shares some similarities to Scotch, but has its own deviations as well

  • Single-malt whiskey

    • Mostly the same as in Scotland

    • 100% Barley in pot stills, usually 3 distillation runs

    • A closed kiln heated by coal or gas is used to roast the malted barley, giving a clear barley flavor instead of the smoky peat flavors often found in Scotch

    • Product of single distillery

    • Aged at least 3 years

  • Grain whiskey

    • Lighter than single malts

    • Corn or wheat distilled in a column still

  • Blended whiskey

    • Combination of single-malt and grain whiskey

  • Single pot still whiskey

    • Unique to Ireland

    • 100% barley, both malted and unmalted, in a pot still

Japanese Whiskey

• Can taste similar to Scotch, which is where the initial inspiration came from, although they have now evolved to take on their own character. They are bold and complex, but are also very well balanced.

• Distillation nearly identical to Scotch.

• Commercially produced in Japan since the 1920’s, and after nearly a century, you’ll frequently find a Japanese whisky listed on “Best of the Best” lists.

• Japanese distilleries will often vary from Scotch distilleries in their use of more still shapes and sizes. Scotland distilleries will usually have just one or two house still sizes, creating a specific style. Japanese distilleries will often have an array of sizes, allowing the Japanese whisky makers to craft a range of styles and tastes according to their individual desires.