Whiskey or Whisky?

There's a difference.

You can usually determine the correct spelling of a grain spirit based on the location in which it was distilled. Production practices often differ by location, e.g., the type of grain used and the number of times the spirit is distilled.

Irish and American-produced varieties such as bourbon, rye, and Tennessee are spelled “whiskey”, while spirits from Scotland, Canada, and Japan are spelled “whisky”.

WHISKEY

Bourbon Bourbon was first produced in Kentucky, USA. It uses at least 51% corn mash distilled twice. US regulations ensure no whiskey produced outside of the United States can legally be called bourbon and that all bourbon must be aged in a brand new oak barrel.	Tennessee Tennessee whiskey is technically classified as bourbon. To qualify, the spirit must have been produced in the state of Tennessee and must undergo the “Lincoln County Process” filtering step before aging begins.

Rye Rye whiskey uses a rye mash, which can be malted. US regulations stipulate that the mash used must be at least 51% rye to legally qualify for the name “rye whiskey”. If labeled as “straight rye whiskey”, it means it has been aged for two or more years.	Irish Irish whiskey is traditionally made from a malt mash. The only additives to the malt mash permitted in Irish whiskey are water and caramel colouring. A 3-year minimum distilling process is necessaryto qualify as “Irish whiskey”.

WHISKY

Canadian By law, Canadian whisky must be barrel-aged for a minimum of 3 years, resulting in a lighter, smoother whisky. Canadian whiskies have a high corn content, sometimes mixed with rye, wheat, or barley.	Japanese Whisky from Japan and Scotland follow a similar process and produce a similar outcome. As of 2024, Japanese whisky must be fermented, distilled, and aged in Japan to legally be named accordingly.

Scotch Scotch whisky is made primarily from malted barley and is typically distilled twice. UK law mandates that only whisky produced and bottled in Scotland can bear the label “Scotch”. Each whisky must be aged in an oak barrel for at least 3 years, with the final age displayed on each bottle.	Japanese Whisky from Japan and Scotland follow a similar process and produce a similar outcome. As of 2024, Japanese whisky must be fermented, distilled, and aged in Japan to legally be named accordingly.

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