Whisky/Whiskey

Whisky (or whiskey) is a distilled spirit made from fermented grain mash, typically matured in wooden casks. Family members include Scotch whisky, Irish whiskey, American whiskey (Bourbon, Rye, etc.), Canadian whisky, and others. Production and labeling are driven by strict regional regulations.

Definition & Base Materials

• Base: barley, corn, rye, wheat (single grain or blends).
• Fermentation: saccharification (for malted barley) and fermentation to create a beer-like wash.
• Distillation: usually non-rectified to preserve grain character (pot or column).
• Maturation: commonly oak casks; minimums and cask types vary by region.

Key Styles

• Scotch Whisky: made in Scotland, distilled to <94.8% ABV, matured ≥3 years in oak; categories include Single Malt (100% malted barley, pot still, one distillery), Single Grain, Blended Malt, Blended Grain, and Blended Scotch. Peat smoke is optional and style-defining for many regions.
• Irish Whiskey: typically triple-distilled (not mandatory), matured ≥3 years in wood in Ireland. Categories include Single Pot Still (malted + unmalted barley), Single Malt, Single Grain, Blended.
• American Whiskey: Bourbon (≥51% corn, new charred oak, no additives), Rye (≥51% rye), Wheat, Malt; “Straight” = ≥2 years, additional rules on additives and age statements.
• Canadian Whisky: often grain-neutral or lighter profile blends with flavoring whiskies; labeled simply “Canadian Whisky” with age and composition rules.
• World Whisky: Japanese, Indian, Australian, etc., with varying standards; some mirror Scotch-style definitions; newer regulations continue to evolve.

Explore on Map

• Scotland — Distilleries
• Ireland — Distilleries
• Japan — Distilleries

Production Highlights

• Mashing: convert grain starches to fermentable sugars; enzymes from malted barley or added enzymes.
• Fermentation: 2–5 days typical; yeast selection influences congeners.
• Distillation: pot stills (richer profiles) vs. columns (lighter); cut points define character.
• Maturation: oak species (American/European), cask history (ex-bourbon, sherry, wine), climate; finishes add complexity.

Label Terms to Know

• Single Malt, Single Grain, Blended, Cask Strength, Single Cask, Non-Chill Filtered, Age Statements, No Age Statement (NAS), Peated/Unpeated.

Flavor & Use

• Range: cereal, vanilla, caramel, dried fruit, spice, smoke/peat, orchard fruit; body varies by grain, stills, and cask.
• Serve: neat, with water/ice; cocktails include Old Fashioned, Manhattan, Highball, Whisky Sour, Rob Roy, Penicillin.

Buying & Storage

• Look for transparent labels and reputable distillers; age is not a proxy for quality.
• Store upright, cool, and dark; cork wetting via occasional tilt is optional.