![]() ![]() Some compare the taste to a whisky from Scotland’s Highland region.Īmerican bourbon, on the other hand, is distilled from at least 51%, and not usually more than 80%, corn. American rye whiskey is known for its fruity, spicy flavour. Other ingredients in the mash are usually corn and malted barley. Knowing your grains is key to unravelling the complicated world of North American whiskies.īy law, American rye whiskey must be distilled from a mash of at least 51% rye, a grass grown extensively as a grain. With others, the grain is dried over a smokeless heat, giving a smoother finish which just goes to show it’s always difficult to generalise when it comes to where a whisky is produced and how it will taste. Some of these whiskeys are double distilled and peaty, like some Scotch whiskies. It also creates blends, which typically combine whiskeys made from grain and barley. Then there is grain whiskey, which is made from a cereal other than barley. Ireland also produces malt Irish whiskey, which is made from only malted barley. The fresh barley adds a light, delicate, fruity flavour, a characteristic Irish whiskey has now become largely synonymous with. It is also made from both malted and unmalted barley. The traditional style of Irish whiskey, called pot still, is triple distilled, rather than double distilled like it is for Scotch whisky. More than just terminology is involved, however. Most whisky is spelt, like it is at The Glenlivet, without an ‘e’, but whiskey distilled in Ireland, and most whiskey from America, is spelt with an ‘e’. Ireland has made recognising whisky from different parts of the world a little easier by making its whiskey distinguishable through its spelling. Others hypothesise that whiskey is used in Ireland and America due to their links throughout history or that Irish distillers decided to change their spelling of the word to differentiate their spirit from Scottish versions. It is believed that over time, this was shortened to just ‘uisge’ which sounds like ‘oosh-gae’ and that this then became ‘whisky’ and ‘whiskey’. It has been suggested that they are both derived from uisge beatha, the original name for whisky which literally translates to ‘water of life’. How the two variations came to be isn’t fully known. There are exceptions to this, with some brands in the same country differing from one another in terms of whisky vs whiskey usage. However, in Scotland, Japan and Canada, the term ‘whisky’ is the norm. The term ‘whiskey’ generally refers to spirits produced in the USA and Ireland. They both describe a type of distilled alcohol made from grains and then matured in wood, but they can be differentiated by location. Whilst the obvious difference between the two is the spelling, there are other factors that set ‘whisky’ and ‘whiskey’ apart. To make things even more complex, you’ll often see ‘whisky’ and ‘whiskey’ used when talking about this spirit, just like how we have done above. However, in 2024, Japanese whisky will conform to new regulations. It closely resembles Scotch whisky as Japanese whisky pioneers carefully studied the processes of Scottish distilleries. Japan: Japanese whisky production began around 1870 but it wasn’t a commercial enterprise until 1923. They also tend to be lighter and smoother than other world whiskies. ![]() It was one of the earliest distilled drinks in Europe, spanning back to around the 12 th century.Īmerica: American whiskey can be made anywhere in the country but does include more specific varieties including Bourbon and Tennessee whiskey.Ĭanada: The majority of Canadian whiskies are blended, multi-grain varieties. Ireland: As with Scotch whisky, Irish whiskey can only be made on the island of Ireland. Scotland: Scotland is famous the world over for its five whisky-producing regions and is the only country where Scotch whisky can be made. Some of the most famous whisky-producing countries include: Whisky can be made anywhere in the world, but some areas are known for their whisky production, with each country making whisky varieties with distinct properties and flavour profiles.
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