“Whisky” comes from the Irish Gaelic “uisce Beatha.” In English, this loosely translates to “water of life.” While the spelling of the spirit is often a point of contention, the accepted general rule is that “Whisky” refers to the Scottish, Canadian or Japanese spirit, while “Whiskey” refers to the Irish and American version. In any case, Whiskey refers to an alcoholic beverage distilled from fermented grains such as barley, rye, wheat, or corn. “Malt” is whiskey made entirely from malted barley in pot stills. “Grain” is made from a mix of grains and barley, and has only recently been sold without blending. “Vatted malt” is whiskey blended from malts made in different distilleries, and is often labeled as “pure malt.” “Single malt” comes from one distillery, but across multiple barrels and different years. “Blended whiskies” are a mix of malt and grain whiskies. Whiskey is generally aged several years in oak barrels, and is sold at 80 proof.

“Scotch” is the term of whisky made exclusively in Scotland from malted barley and aged for at least 3 years and 1 day in used oak barrels. Scotch is typically distilled twice.

“Bourbon” is an American whiskey made from more than 50% corn mash. “Straight whiskey” is not made from any one particular mash, and, as all American whiskeys are, is aged in new, charred oak barrels for at least 2 years. One exception to these rules is Tennessee whiskey. This spirit is made exactly like bourbon, but is passed through a sugar maple charcoal filter, and re-uses oak barrels for aging.

Whiskies can contain over 300, easily detectable flavor compounds. Much of the flavor is a result of certain congeners and fusel oils, both of which are contaminants and considered “defects” of whiskey production.

Popular Whiskey drinks include:

Whiskey Sour
Jack and Coke
Mint Julep
Manhattan