The Definitive Whiskey Guide: Whisky vs Whiskey vs Bourbon vs Scotch
Whisky vs whiskey – what’s the difference? Even if you enjoy them, you may not know the difference. Where do Bourbon and Scotch fit in, and how do the four compare?
What is Whisky?
Whisky is usually made from a combination of mashed grains, distilled two times, and aged for a minimum of three years in oak casks. Though it may vary, 40% ABV (or 80 proof) is the typical strength.
The word “whisky” came from the Scottish Gaelic “uisge beatha,” meaning “water of life.” Scotland, India, Japan, Australia, South Africa, and most of the EU use the term “whisky” because of British influence.
It’s unusual to drink whisky as a shot. Many people drink theirs neat or with a few drops of water. If you want ice, a large ice cube is best to keep from diluting your whisky. For a whisky cocktail, try one from your whisky’s country of origin, like a Yuzu Whisky Sour with Japanese whisky.
Different countries’ whiskies have their distinct flavors. For instance, Japanese whisky adds rice to the mash alongside other grains, whereas Indian whisky, which often adds sugar, can taste more like rum, and Australian whiskies get their distinct flavor from old wine casks.
What is Whiskey?
Whiskey is distilled from mashed grains, often barley in Ireland or mixed grains elsewhere. It’s usually distilled three times and aged in oak barrels for at least three years. Just like “whisky,” whiskey is bottled at 40% ABV (80 proof).
The word “whiskey” comes from the Irish Gaelic “uisce beatha”. Like its Scottish Gaelic cognate, it means “water of life.”
Ireland and the United States use the spelling “whiskey,” and so do most distilleries in Mexico. North American distilleries and consumers usually use this spelling because of Irish influence after the large influx of Irish immigration in the 1800s. (Not all American manufacturers use this spelling. Maker’s Mark, for instance, uses the spelling “whisky.”)
Different regions vary, but whiskeys usually have caramel and oak flavors. For instance, Irish whiskey is generally lighter and more floral in taste and aroma than its North American descendants which emphasizes on balance. North American whiskeys, including Bourbon, vary. Some, like Bourbon, are fuller, sweeter, and heavier, while Rye whiskey exchanges floral and herbal flavors for the spice that gives a Rye Manhattan its bite!
Some people take shots of whiskey, but whiskey in a rocks glass is the classic for sipping – either neat, with a drop or two of distilled or filtered water or over a large ice cube. (Small ice cubes melt faster and dilute the whiskey!)
If you want a whiskey cocktail, consider choosing recipes by country of origin: Try a Manhattan with Rye or Bourbon, an Irish Gold with Irish whiskey, or a Bourbon old fashioned. If you’re feeling adventurous, substitute a Mexican whiskey for tequila for a twist on a classic Paloma!
What is Bourbon?
Bourbon is a distinctive kind of American whiskey made in Kentucky from a mixture of grains with at least 51% corn in the mash. It’s distilled twice and aged in charred new oak barrels.
The ratio of grains distinguishes Bourbon from other North American whiskeys, especially Rye, which (as you might guess from the name) requires mash composed of at least 51% rye and generally tastes spicy!
We’re not sure why we call it Bourbon, but the most likely contender is Bourbon County, Kentucky. Others argue it was named for Bourbon Street in New Orleans, but this is less likely.
Bourbon is versatile – you can drink it neat, lightly diluted with a few drops of water, or with ice. As with any whiskey, it’s best to use a large piece of ice to avoid diluting the Bourbon.
Lots of cocktails rely on Bourbon, too! It’s the backbone of the signature drink of the Kentucky Derby, the mint julep. Some prefer Rye for their Manhattan, but Bourbon is also a classic.
Bourbon, like lots of American whiskeys, shows its Irish roots in its flavor profile. It’s full of caramel and oak flavor but often sweeter and heavier than its Irish predecessors.
What is Scotch?
Scotch is a type of whisky and the ancestor of other whiskies. It starts with a mash, a mixture of grains, or a single grain. This is sometimes malted – soaked in water and then dried with hot air– and sometimes not. Then, the mash is dried in a kiln and then turned into flour-like grist in a rolling mill. After that, it’s mixed with hot water to create sugar, then distilled twice and aged for a minimum of three years in oak casks.
Lots of Scotch is aged longer, though. The longest-aged Scotch on the market is Macallan “The Reach” 1940, which spent 81 years in the cask!
Scotch got its name from an out-of-date term for “Scottish,” but now “Scotch” is only used for products like food and whisky. Scottish people themselves usually say “whisky.” (Next time you’re in the Lowlands or Islay to taste some whisky, remember that in Scotland, people call themselves Scottish or Scots, never Scotch!)
You can drink Scotch neat or with a few drops of water. Scotch fans rarely drink whisky with ice or in a cocktail, but ice can make its intense flavors more approachable.
As for cocktails, it’s hard to go wrong with a Rob Roy! It’s a little older than the Manhattan and is the same recipe with Scotch instead of Bourbon. It was invented in 1894!
The flavor profile is where Scotch gets a bit more complex and a lot more fun. There are five main regions, plus the Islands. Each has a different flavor profile:
- Campbeltown is the smallest region, with whisky that’s been called briny, smoky – even oily!
- The Highlands are the largest region, with huge variation – peaty in the East.
- Light and dry in the South
- Sweet in the North.
- Scotches in the West Highlands vary from distillery to distillery!
- Islay, a small southern island, is famous for smoky Scotches, which get their flavor from the peat used as fuel for the kiln that dries the mash.
Lowlands Scotch is great if you’re trying Scotch and don’t want something too intense yet since it’s soft and gentle. (It’s also easy to visit if you’re on a trip to Edinburgh or Glasgow.) Speyside Scotch is fruity and smooth, thanks to the pure water of the River Spey and sherry barrels for aging. Island Scotches vary from island to island.
Whisky vs Whiskey vs Bourbon vs Scotch: What’s the Difference?
| Liquor | Taste Profile | Distillation | Origin |
| Whisky | Dry, sometimes smoky or peaty, sometimes crisp or fruity | Fermented grain mash is is distilled twice before aging | Scotland, India, Japan, Canada, South Africa, most of the EU |
| Whiskey | Smooth and balanced, with oak and caramel | Fermented grain mash is distilled three times before aging | Ireland, the United States, sometimes Mexico |
| Bourbon | Sweet, full and smooth with oak and caramel | Fermented grain mash, always at least 51% corn, is distilled three times before aging | Kentucky |
| Scotch | Variable by region – from smoky and intense in Islay to fruity and approachable in the Lowlands | Fermented mash, sometimes from malted seeds, is dried in a kiln, milled and distilled twice before aging | Scotland |
Final Thoughts
Remember, whisky is distilled twice for a dry, sometimes smoky or peaty flavor. Scotch, which is from Scotland, is different from region to region and has influenced all other whiskies. In Ireland and America, whiskey is distilled three times in the Irish tradition for a smooth, round flavor with notes of oak and caramel. Bourbon, a type of whiskey from Kentucky made mostly with corn, is a sweet, smooth, and full-bodied whiskey.
If you’re writing a paper and referring to either Irish or American whiskey, don’t forget the letter “e” in between k and y.
Whisky vs whiskey – now you know the difference!
