In discussions about whisky invariably the questions arise: What exactly are the differences? Are we talking about scotch whisky or all the other types of whiskies? Are some more influenced by the oak barrel they age in, the grain they’re made from, where their water is sourced from, or the master distiller that creates them? That would be yes, on all counts.
As a wine and spirits writer, for well over a dozen years, I’ve answered these questions countless times. Let me help you differentiate between the four basic types of brown spirits commonly enjoyed alone and in cocktails.
Single malt scotch whisky, (whisky spelled without the “e”) is made in Scotland from malted barley. It is aged for a minimum of four years in barrels that formerly held bourbon and sometimes finished in barrels that were used for sherry, rum, and wine. The taste ranges from smooth to peaty, depending on which part of Scotland it was made.
Bourbon whiskey is predominantly distilled in Kentucky, but it can be made anywhere in the United States. It is mostly distilled from corn, which gives it a taste with both smoky and sweet notes. It gets much of its flavor and color from aging in new, deeply charred oak barrels. Bourbon must be no less than 80 proof but can be enjoyed at much higher proofs.
Rye whiskey is made from rye grains, at least 51 percent, and must be no less than 80 proof. It has a slightly sweeter and spicier taste over the other whiskies, though not as popular or as well known. Rye is frequently enjoyed most in cocktails like Sazeracs and Manhattans. Try it alone first, to examine the flavors on their own.
Blended whiskey is exactly that, blended from several single malt whiskies. While single malt drinkers usually prefer the elite qualities associated with single malts alone, blends are the most approachable whiskies, in both balance and price, that you will find. Irish blends were developed before Scottish blends and are sometimes described as sweeter. And blended whiskey can also be flavored, a popular drink for many.