Whisky

Whisky is a distilled alcoholic beverage produced from a fermented grain mash. Common grains include barley, corn, rye, and wheat. Spelling varies by region: "whisky" is used in Scotland, Canada, and Japan, while "whiskey" is preferred in Ireland and the United States.

Production begins with mashing the grains to extract fermentable sugars, followed by fermentation to create a wash. The liquid is then distilled to concentrate alcohol, and the spirit is aged in wooden casks, typically oak. The choice of grains, type of stills (pot stills for many malts, column stills for many grain whiskies), and aging duration shape flavor and texture.

Whisky styles include single malt, single grain, and blends. A single malt is produced at one distillery from malted barley, usually in pot stills. A single grain uses other grains and is often distilled in column stills. Blended whiskies combine components from two or more distilleries. Regional varieties include Scotch, Irish whiskey, American bourbon and rye, Canadian whisky, and Japanese whisky.

Regional standards influence labeling. Scotch whisky must be aged in oak casks for at least three years. In the United States, bourbon requires at least 51 percent corn in the mash and aging in new charred oak barrels; Tennessee whiskey follows a similar framework but is typically charcoal-filtered.

Whiskies are enjoyed neat, with water, on the rocks, or in cocktails. Flavor ranges from light, fruity, and floral to rich, spicy, or smoky, depending on grain, distillation, aging, and cask history.