Whisky vs. Whiskey

The world of whisky and all its varieties can be a vortex of vocabulary and confusion, so I offer this little primer to get you started. Here are some guidelines that will help you navigate whisky terroir. Whether you’ve just tasted whisky for the first time, and want to know more about that liquid magic you’ve just sipped, or you are already a whisky drinker wishing to expand your knowledge and taste something new, don’t be overwhelmed! Armed with a little history and a few facts, you can easily explore everything whiskey has to offer, and start to zero in on your favorite regions and flavors.

WHISKY OR WHISKEY?

First, let’s clear this up in case you’re ever asked to spell it at the regional spelling bee: what is the correct way to spell whisk(e)y? Is it whisky or whiskey? (Grab a glass, because you might need a cocktail for this spelling lesson.) The spelling is “whisky” if you are in England, Wales, Scotland, Canada or Japan. While “whiskey” is used in the United States and Ireland. 

However, a few American brands do prefer the UK spelling (Maker’s Mark and George Dickel, specifically). And to complicate matters even further, the US law, states that “whisky”, is the legal spelling, but “whiskey” is allowed because, well, why not? The bottom line: what’s in a name anyway?

A LITTLE HISTORY

Next time you pour a glass of whisky take a moment to savor its historical and nostalgic roots. You can envision the Kentucky bourbon trail, or wadding proudly through Scottish peat bogs in a kilt, or the Celts tenderly crafting this masterpiece.

Whisky’s renaissance has not been without hardship. Scotch rose to favor in the mid-1800s when the phylloxera aphid (aka bug) was destroying wine vineyards throughout Europe, which halted cognac’s production. As cognac became less available, the Brits turned to Scotch, bringing on a global rise in popularity. 

Prohibition halted any early potential surge in the US, but after its repeal in 1933 there was an enthusiastic recovery, leading to a situation we can now snicker about: there was too much whisky being produced! (This led to a subsequent closure of dozens of lesser regarded distilleries which, ironically, have now become among the highest priced and desired bottles among collectors. Search “Whisky Loch” for more on this interesting phenom, if you are interested.) 

Vodka’s rise in the 1980’s seemed to signal a downward spiral for whisky but another resurgence began with the renaissance of single malt Scotch, which has led to innovative mash bills, American single malts and craft distillers rising to popularity. Whiskey is indeed enjoying another renaissance, to the delight of this writer, bringing with it innovation and demand.

WHAT IS IN THE SPIRIT?

Next time you pour a glass of whisky take a moment to savor its historical and nostalgic roots. You can envision the Kentucky bourbon trail, or wadding proudly through Scottish peat bogs in a kilt, or the Celts tenderly crafting this masterpiece.

Whisky’s renaissance has not been without hardship. Scotch rose to favor in the mid-1800s when the phylloxera aphid (aka bug) was destroying wine vineyards throughout Europe, which halted cognac’s production. As cognac became less available, the Brits turned to Scotch, bringing on a global rise in popularity. 

Prohibition halted any early potential surge in the US, but after its repeal in 1933 there was an enthusiastic recovery, leading to a situation we can now snicker about: there was too much whisky being produced! (This led to a subsequent closure of dozens of lesser regarded distilleries which, ironically, have now become among the highest priced and desired bottles among collectors. Search “Whisky Loch” for more on this interesting phenom, if you are interested.) 

Vodka’s rise in the 1980’s seemed to signal a downward spiral for whisky but another resurgence began with the renaissance of single malt Scotch, which has led to innovative mash bills, American single malts and craft distillers rising to popularity. Whiskey is indeed enjoying another renaissance, to the delight of this writer, bringing with it innovation and demand.

AMERICAN WHISKEY

Bourbon

Bourbon is a type of Whiskey. Meaning: bourbon is whiskey but not all whisky is bourbon. Also, don’t hate me when I tell you that bourbon does NOT have to be made in Kentucky, nor be aged in American oak barrels. It’s all about specifics such as corn, aging and small details about proofs. Kentucky is the homeland for bourbon, and bourbon lovers will list one of its greatest attributes being the hard limestone water which contributes to the need for sour-mashing. “Terroir” here is unique due to Kentucky’s climate, adding to the success of aging.  

Tennessee Whiskey

Tennessee bourbon or “sour-mash whiskey” is a straight whiskey, similar to bourbon, but sweeter due to the Lincoln County process and the resulting smooth flavor. It must contain 51% of a single grain, typically corn, and aged for at least two years in oak barrels. Let’s talk about the ever-important ratio for the ‘mash bill’ or the base ingredient. Some distillers won’t share their secret and some do. Virtually, all American distilleries use the “sour mash” process, which is sometimes labeled, but mostly is not. In-short that means residue from the distillation is added to the mash again, basically creating an acidic environment for the yeasts. This is really to keep away from bacterial spoilage, nothing fancy going on here, but the process creates a distinction. To compare mash bills, here are a few: Jack Daniels Tennessee whiskey is 80% corn, 12% malt and 8% rye versus George Dickel’s Tennessee whisky is 84% corn, 8% rye, 8% malt.

Rye Whiskey

Rye whiskey is not the same as Canadian Whisky, which also uses rye. It is almost identical to a bourbon, except the mash bill must be 51% rye. The resulting whiskey is a heavier spirit with a spicy undertone. The required aging is two years in oak barrels. 

American Blended Whiskey

Blended whiskey struggles with a bad reputation, sometimes dubbed “brown vodka,” mostly because the category is so broad with only 20% straight whisky required in the blend. American blended whiskey is not a blend of aged whiskeys like Scotch. Because the 80% can be whiskey or a neutral spirit, this can lead to inexpensive bottling and questionable quality. The recent resurgence of high-quality blends is making a path for new thinking.

Trending Now

The latest trends in whisky are worth briefly addressing, such as American single malt (hard to find, expensive), with a legal definition for this category coming soon. Look for bourbon (gasp) outside of KY to increase, and bottle-in-bond popularity to continue. The rise of online sales will only increase during pandemic times. Reserve Bar offers you an un-parallel variety of quality spirits.

SCOTCH WHISKY

Typically, when someone says “whisky”, they are referring to Scotch. Unlike bourbon, Scotch absolutely must be distilled and aged for 3 years in Scotland. Quite simply, it is not a style of whisky, but a whisky made in Scotland. Although, the various styles might seem complicated, don’t be intimidated. There are legally 5 distinct types of Scotch: Single malt, single grain, blended malt, blended Scotch whisky, and blended grain. Are you drooling for a glass of Johnnie Walker Blue Blended Scotch yet? I am. While, there may be 5 styles of scotch, blended Scotch whiskey tops the chart around the world and comprises around 80-90% of Scotch sales. 

Blended Scotch Whisky v. Single Malt

The debate on which is better won’t be settled by this writer, but I will suggest blends are not better or worse than single-malted whisky, just different, although, blends represent the bulk of whisky sold worldwide. Single malt is on the rise in terms of the popularity and are giving blends a run for their money.  

Single malt is simple, it is made in a single distillery with 100% malted barley with the youngest age listed on the bottle. To maintain its distinct character and status of single malt, the key is individuality. The success of single malt changed the industry for the better, leading to small-batch bourbons, aged rum, and estate bottled tequila. Where would we be without these additions to the world of spirits? We’d be left with an empty glass, that’s where. 

Malt whisky, (blends & single malt) is made from malted barley which is mashed, fermented, and distilled and can be dried over peat fires, creating the smoky flavor scotch whisky is known for. 

Blended scotch, on the other hand, combines grain and malt whisky in multiple barrels and casks. The success of blends is about bringing together different flavors and textures to create a desired finish, giving the distillers versatility. Blended whiskies can use corn, rye, and wheat in their base along with barley, unlike single malt, which is only malted barley. These malts can be from different places (Speyside + Islay with a little highland) and blends. Blended whisky must be aged 3 years or older to called Scotch whisky.  

Grain whisky is important to the production of blended Scotch. This is a whisky that has been distilled in one or more batches at a single distillery. Wheat is often utilized, because it’s cheap and distilled to a high proof and aged for 3 years in barrels. The taste is lighter in character. Single grain is, you guessed it, made from one distillery, and to confuse matters can be made with a blend of grains. Blended grain is a blend of two or more single grain Scotch whiskies that have been distilled at different distilleries (not very common).

JAPANESE WHISKY

Japan has recently been producing some very notable whiskies and has gained respect among whisky lovers. Masataka Taketsuru was the first to distill in Japan, following his internship in Scotland. He replicated Scotch by importing barley and peat, but wanted to have something delicate to appease the palates of his countrymen. Japanese whisky tends to be lighter and sweeter as a result, but don’t lump all Japanese whiskies in the light and sweet category! The two biggest and most well-known distilleries are Suntory and Nikka. Despite its Scottish roots, Japanese whisky is in high demand and worth seeking out. As Masataka says, “Whisky making is an act of cooperation between the blessings of nature and the wisdom of man.”

I hope this helped you to discover and understand the world of whisky! Now, go do some exploring on your own! Try them, compare them and enjoy them! I leave you with the words of the great Raymond Chandler:

“There is no bad whisky. There are only some whiskeys that aren’t as good as others.”

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