Whisky, Whiskey, Scotch, Malt, Bourbon. Neat or on the rocks. Sometimes the base for a simple yet sophisticated cocktail. Among all spirits, this is certainly one of the simplest? Ask any whisky enthusiast about their favorite malt, and you'll soon be inundated with fascinating yet potentially confusing knowledge. But don't worry. We'll help you understand everything about Whisky that you want to know. Different types of whisky The simplest way to approach types of whisky is to classify them by country of origin, and the main types are: Scotch whisky American whiskey (including bourbon) Irish whisky Japanese whisky The reason for this approach is that each country has different laws and regulations regarding classification, which means that trying to come up with a simple general definition can become difficult. For example, in the UK, a spirit must be aged for at least three years in oak barrels to be classified as whisky, but American whiskies have different regulations for each type. What is Scotch Whisky and what types are there? Scotch whisky is probably the type of whisky that most people think of when mentioning whisky - and it is simply any whisky that is distilled in Scotland using water and grains. The Scotch Whisky Association classifies that anything called Scotch whisky - sometimes simply referred to as Scotch, depending on the locality - can be made from malted barley, wheat, corn, rye, or oats, but every part of the process (including fermentation and distillation) must be carried out in Scotland. For a whisky to be accurately classified as Scotch, several other factors must be met. These include: Only enzymes produced naturally by grains (known as endogenous) may be used Only yeast is used during the fermentation process Must be distilled at an alcohol content of less than 94.4% ABV and aged in oak barrels with a capacity of 700 liters or less for at least three years No additives other than caramel color E150a (only for color and does not affect flavor) may be added. The minimum alcohol content when bottled is 40% ABV. American Whiskey: Bourbon and more Besides Scotch, one of the largest whisky-producing markets is the United States. Spelled "whiskey" - for no particular reason other than that is how it is named - the two most popular types are rye whisky and bourbon. What is Rye Whisky? In the U.S., all rye whiskies must be made from at least 51% rye - a type of grain. Rye is often mixed with corn or malted barley to produce rye whisky. The whisky must be distilled at no more than 80% ABV and aged in barrels with an alcohol content of no more than 62.5% ABV. Any rye that is aged for at least two years and not blended with other spirits can be considered pure rye whisky. A rye whisky typically has a spicy or fruity flavor. What is bourbon? A pillar of traditional American culture - stemming from the rise of the agricultural South to a popular theme in country songs - nothing summarizes the pioneering spirit of America in distillation more than sweet bourbon whisky. To be bourbon, it must be made from at least 51% corn, distilled at no more than 80% ABV, and aged in barrels at no more than 62.5% ABV. There is no limit on aging time, and distillers can use as much corn as long as it exceeds 51%. Blended Scotch Whisky: The perfect combination Even within this specific range, there are many different types of Scotch whisky - and as you explore your burgeoning passion, you will hear a lot about single malt whisky and blended whisky. The Scotch Whisky Association defines five types of Scotch whisky as follows: Single malt: Whiskies produced at a single distillery, using traditional pot still distillation methods (brands include The Singleton). Single grain: Whiskies produced at a grain distillery, but using continuous Coffey distillation equipment. Blended malt: A type of whisky made from multiple malt distilleries, blending different single malts (brands include Johnnie Walker). Blended grain: A type of whisky made from multiple grain distilleries. Blended Scotch: A type of whisky made from any number of malt and grain whiskies, blending products from multiple distilleries. Irish Whiskey: Unique pot still distillation method Like the U.S., Irish whiskey also adds an "e", but aside from the spelling, it shares many characteristics with Scotch whisky. As long as it is produced anywhere on the Emerald Isle - Northern Ireland or the Republic of Ireland - like Scotch, Irish whiskey must be distilled at less than 94.8% ABV and aged for at least three years in barrels of 700 liters or less. However, some key differences include: Irish whisky allows the addition of exogenous enzymes - these are enzymes not naturally produced by the grains. Furthermore, Irish whisky has a looser definition of the type of cask they can be aged in. To be classified, it simply must occur in "woods such as oak" - allowing for broader variation. Their hallmark is Irish whiskey pot still - a special, unique blend not produced anywhere else in the world. It requires the liquid to be made from a mixture of at least 30% unpeated malted barley, 30% unmalted barley, and other unmalted grains. It must then be distilled in a copper pot, two or three times. The method of producing this drink dates back to the 19th century when they made drinks with a mix of malted and unmalted barley, believed to be a way to avoid British tax laws on malted barley. Japanese Whisky: From Import to Industry. Masataka Taketsuru, the heir of a sake producer, is hailed as a pioneer in the Japanese whisky industry - all thanks to a trip to Scotland. As an emerging chemist, he studied at the University of Glasgow in the summer of 1919. This led to many apprenticeships at distilleries across Scotland, inspiring him to establish his own whisky department upon returning to Japan. Eventually, he founded his own whisky company - now known as Nikka - and the first whisky was sold in October 1940. Stricter rules for Japanese whisky will take effect on March 31, 2024. Until around 2021, Japanese whisky never really had an official definition, leading distilleries to blend their whisky with ingredients from other countries. In 2021, the Japan Spirits & Liqueurs Makers Association (JSLMA) announced several key points that will take effect in 2024. The current rules state: Must be fermented, distilled, and aged at a distillery in Japan. Must contain malted grains but may also include other unmalted grains. Must use water sourced only in Japan. Must be aged for at least three years. Must be bottled in Japan. Now that you understand the differences, you might be looking to choose a beginner-friendly whisky? We have a guide specifically for that. Please read the article The best whiskies for beginners.
