Whisky Classification (Overview)

This overview presents practical, regulation‑aware ways to classify whisky/whiskey for taxonomy, education, and editorial use. See linked articles for each major family.

Axes of Classification

• Origin & GI: protected names (Scotch, Irish Whiskey, Bourbon, Tennessee Whiskey, etc.).
• Mashbill & grain: malted barley, corn, rye, wheat, blends; single vs multi‑grain.
• Stills & distillation: pot or column; rectification level; cut strategy; double/triple distillation.
• Maturation: cask type (new/used, oak species), finishes, climate, minimums; filtration.
• Bottling: ABV (40%+ typical), cask strength, chill filtration, coloring rules.

Primary Families

• Scotch Whisky (GI)

  • Categories: Single Malt, Single Grain, Blended Malt, Blended Grain, Blended Scotch.
  • Rules: made in Scotland; distilled <94.8% ABV; matured ≥3 years in oak; ≥40% ABV; only water and E150a allowed.
  • See: Scotch Whisky

• Irish Whiskey (GI)

  • Categories: Single Pot Still, Single Malt, Single Grain, Blended; matured ≥3 years in wood in Ireland.
  • See: Irish Whiskey

• American Whiskey (TTB)

  • Subfamilies: Bourbon (≥51% corn, new charred oak), Rye (≥51% rye), Tennessee (Lincoln County Process), Wheat, Malt; “Straight” ≥2 years.
  • See: Bourbon, Rye, Tennessee Whiskey

• Canadian Whisky

  • Blended style, often lighter; aged ≥3 years in small wood; ≥40% ABV.
  • See: Canadian Whisky

• Japanese Whisky

  • Japan‑based production per evolving standards; style influenced by Scotch.
  • See: Japanese Whisky

Cross‑cutting terms: Single Cask, Cask Strength, Non‑Chill Filtered, Age Statement, NAS, Peated/Unpeated.