Whisk(e)y

American whiskey includes bourbon, rye, and the growing sub-category of American single malts (barley). Bourbon must be made from at least 51% corn, while rye must be at least 51% rye, both aged in new, previously unused oak barrels, lending to a much oakier and “woody” flavor. Corn whiskey must be at least 80% corn. American single malt must be made from 100% malted barley and made at a single distillery.

Irish whiskey was the leading style of whiskey in the world until the early 20th century. As such, many classic pre-Prohibition cocktails were more likely to utilize Irish whiskey over Scotch. Traditional Irish whiskey was made in pot stills (fuller flavor), and blended versions gained popularity only in the most recent century. Compared to Scotch whisky, Irish whiskey is generally fruitier and more floral, a beautiful underrated whiskey subcategory!

Scotch is generally the most popular subcategory of whisk(e)y worldwide, definitely with the largest enthusiast following. Barley is the prominent grain used in Scotch due to its unique makeup with high levels of enzymes that convert starch to sugar, critical to the fermentation process of starchy grains. All Scotch must be made in Scotland and aged at least 3 years in oak casks (usually previously-used bourbon casks). Outside of that, there are even smaller subcategories defining “single malt” (100% barley from a single distillery), “single grain” (barley + other grains from a single distillery), “blended malt” (blend of single malts from multiple distilleries), “blended grain” (blend of single grains from multiple distilleries) and “blended Scotch”.

Japanese whisky is generally made in the Scotch style, a practice that started in Japan only in the early 20th century. Due to stock shortages, older Japanese whiskies with age statements can be extremely expensive, though there is a rising number of distilleries in recent years producing Japanese whiskies. Flavorwise, it is comparable to Scotch, but often has a lighter, more floral or fruity body.

Other than the subcategories above, I’ve grouped all grain-based spirits under “whisk(e)y”. This includes the Chinese sorghum/rice/grain-based white spirit called “baijiu” (bye-jio) as well as some flavored whiskies.