Whiskey, Whisky, Scotch, Bourbon
Whiskey is a distilled alcoholic beverage made from fermented grain mash. Commonly used grains are corn, barley malt, rye, and wheat. This mash is typically aged in wooden casks (usually constructed of oak), which gives it that distinct brown color and taste. The difference between whiskey and whisky is where the stuff is made: in the United States and Ireland, it’s spelled “whiskey”; in Scotland, Canada, and Japan, it’s “whisky.”
What makes a whiskey bourbon? The law. U.S. regulations specify that in order for a whiskey to be called bourbon, it must be made in the US AND its mash, must contain at least 51% corn. The mash must be distilled at 160 proof or less, put into the barrel at 125 proof or less, and it must not contain any additives. The distillate must be aged in a new charred oak barrel. That law pretty much separates bourbon from everything else. Bourbon, also uses a sour mash process — that is, the mash is fermented with yeast and includes a portion from a mash that has already been fermented. Its main characteristic is its sweetness, but it’s also a bit smoky due to the charred oak.
Is Tennessee whiskey just bourbon with a different name? Tennessee whiskey is made in Tennessee. It uses a method of filtering called the Lincoln County Process in which the whiskey is filtered through, or steeped, in charcoal before going into the casks. The most famous Tennessee whiskey out there is Jack Daniel’s and it -- alongside other Tennessee distillers -- doesn’t refer to its product as bourbon. Tennessee whiskey tastes like: Bourbon.
Scotch is a whisky that gets its distinctive smoky flavor from the process in which it is made: the grain, primarily barley, is malted and then heated over a peat fire. A whisky cannot be called Scotch unless it is entirely produced and bottled in Scotland. Scotch tastes a lot like bourbon, but with a trademark “bite” dragging along the back of your tasting. This is the reason some people stay away from Scotch, but for others, it’s an acquired taste that only makes the experience richer. Scotch tastes like: Rubber, wood, fire, dirt, and leather -- but in a good way. A great way, actually.
Canadian whisky is actually interchangeable with the term “rye whisky” in Canada. Canadian whisky, as compared to other whiskys, is typically lighter and smoother. It’s usually made with different grains, but corn is often most prevalent. For a while, rye was a popular addition, hence the name interchangeability in Canada. Canadian tastes like: Plain, smooth whisky. A solid choice for whisky novices. In the United States, regulations stipulate that the mash must be at least 51 % rye in order for it to be called rye whiskey. In Canada, regulations do not specify a minimum percentage of rye. Rye is a type of grass that is a member of the wheat tribe and closely related to barley. Rye tastes like: A spicy, grainy, hard-edged version of bourbon. Like bourbon’s maverick younger brother. Rye is more astringent than Scotch or Bourbon.
Most Scottish whiskey is distilled twice, Irish whiskey (with an “e”) goes through three rounds of distillation before it’s bottled. Compared to the Scottish stuff, Irish whiskey uses a lot of barley and doesn’t have that smoky, burnt-rubber taste that you’ll find from the peat that’s in Scotch. Fun fact: legally, Irish whiskey must be aged in Ireland for at least three years in wooden casks to be considered whiskey! Irish whiskey tastes very smooth and is less sweet than most American bourbons. Great for sipping.
What is white whiskey? Is it just moonshine? What is moonshine? The term “moonshine” is slang for quickly distilled un-aged corn mash and “is derived from the term ‘moonrakers’ used for early English smugglers and the clandestine (i.e., by the light of the moon) nature of the operation.” So, technically, when you see whiskey labeled “moonshine” it’s really just white whiskey, because “moonshine” refers to illegal hooch made at home. This stuff is only white because it hasn’t seen the inside of a wooden cask. White whiskey tastes like: Whiskey-flavored vodka. And just so you know, moonshine tastes like fire, because it’s almost always at some ridiculously high proof.