Spelled “Whisky” (no “e”) in Scotland. Scottish whisky almost always uses malted Barley in a pot still, distilled twice, and always aged in a used oak barrel (not a new barrel) for at least three years (giving it smoky and earthy overtones). It must ultimately have an alcoholic strength of less than 94.8% by volume, and must not contain any added substance other than water and caramel color.
Map of Scotland Whiskey Regions
Scotland tends to be geographically divided into whisky producing regions. There is often much debate about exactly how many regions there are and whether a particular whisky belongs to one or another region, but here are some generally accepted region descriptions.
Very often, but not exclusively, quite rich-tasting and full-bodied, Highland whiskeys offer an insight into the richer, more powerful flavors of Scottish single malts.
Island whiskeys offer a whole range of styles and flavors thanks to the variety of different distilleries and geographical locations covered by this region.
Although also an island, Islay enjoys its own regional categorization due to its typical style of whiskeys. Thanks to the unique geology of the island, the resident distilleries produce some of the most distinctive drams, encompassing the strong flavors of peat, smoke, sea, salt and iodine. Here's a pro-tip for you: this region name is pronounced "eye-la," not "is-lay" or "eye-lay."
Lowland whiskeys are traditionally triple distilled and due to the tall narrow stills which are typically used by this region’s distilleries, tend to be light and more aromatic in character.
Once a thriving and possibly a major whisky-producing region, but sadly few name brands now remain.
Whiskey from Ireland is spelled here with an “e.” Legally, Irish whiskey must be aged in Ireland for at least three years in wooden casks to be considered whiskey. 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 (which is essentially partially decayed vegetables) that's in some Scotch. It’s aged in uncharred barrels (unlike Scotch or Bourbon). Pure pot still whiskey is uniquely Irish. Only three distilleries remain in Ireland: Bushmills, Midleton, and Cooley.
Irish whiskey is made using a mash bill of a mix of malted and unmalted Barley. The English Malt tax is widely given as the reason for using unmalted barley as it made whiskey production cheaper but it does impart a silky or creamy mouthfeel to the whiskey that is difficult to achieve from malted barley. It also adds a spiciness that really marks out Irish whiskey.
American whiskey must have the taste, aroma, and other characteristics commonly attributed to whiskey. Some types of whiskey listed in the United States federal regulations are:
- Bourbon whiskey: made from mash that consists of at least 51% corn (maize).
- Corn whiskey: made from mash that consists of at least 80% corn.
- Malt whiskey: made from mash that consists of at least 51% malted barley.
- Rye whiskey: made from mash that consists of at least 51% rye.
- Rye malt whiskey: made from mash that consists of at least 51% malted rye.
- Wheat whiskey: made from mash that consists of at least 51% wheat.
These types of American whiskies must be distilled to no more than 80% alcohol by volume, and barreled at no more than 125 proof. Only water may be added to the final product; the addition of coloring or flavoring is prohibited. These whiskeys must be aged in new charred-oak containers, except for corn whiskey, which does not have to be aged. If it is aged, it must be in uncharred oak barrels or in used barrels. Corn whiskey is usually unaged and sold as a legal version of moonshine.
Though there are many whiskey distilleries across the US, the truth is, most of the actual whiskey is originally distilled in Kentucky or Tennessee (just look at the bottle for proof of this).
Now, with all of this said, we are seeing a large increase in distilleries in the US, especially here in Texas, and many are starting to actually distill their own alcohol--Garrison Brothers and Balcones are examples of those here in Texas.
The law requires a Kentucky straight bourbon whiskey to have a corn content of at least 51%. However, the corn content is usually higher (between 60% and 80%). Further components of the mash bill are rye and malted barley, which each make up between 10% and 15%. It is aged in new (unlike Scotch) charred white oak barrels for at least two years, maybe longer. After aging, it is generally adjusted to 80-100 proof and bottled.
The main difference defining a Tennessee whiskey is that it must be filtered through an approximately 10 foot thick layer of maple charcoal (known as the Lincoln County Process). The filtering process gives the whiskey a distinctive flavor and makes it unusually mild. The rest of the distillation process of Tennessee whiskey is identical to bourbon whiskey.
Canadian whisky must be barrel aged at least three years. Most are blended multi-grain whiskeys. Traditionally called “rye whisky,” they contain proprietary blends of corn, barley, and rye.
You may notice that it follows suit with the Scottish and Canadians with the omittance of the letter "e." This is because Suntory’s first master distiller, Masataka Taketsuru, studied in Scotland and came to love the taste of Scottish whisky. You can't really pin Japanese whisky down to a specific style, but it's generally Scotchy.