whiskey

Whiskey (or whisky) is a distilled spirit made from a fermented grain mash. Grains commonly include barley, corn, rye, and wheat. After fermentation, the liquid is distilled to concentrate alcohol and then aged in wooden barrels, usually oak. Aging develops color and complex flavors and also reduces harshness. The final profile depends on grain mix, distillation method, barrel type, climate, and aging length.

Regional styles are central to whiskey. Scotch whisky, made mostly from malted barley and aged at least three years in oak, is often smoky from peat. Irish whiskey is typically triple distilled and aged at least three years. American whiskeys include bourbon (at least 51% corn, aged in new charred oak barrels) and rye (at least 51% rye). Canadian whisky is commonly a lighter blend. Japanese whisky follows Scotch-inspired methods and produces a wide range of profiles. Spelling varies: whiskey in Ireland and the United States; whisky in Scotland, Canada, and Japan.

Regulations shape labeling and production. In the United States, rules cover grain content, aging, and barrel use. Scotch and Irish regulations require specific production practices and aging durations in their home regions. These standards help define categories such as single malt, blended, rye, and bourbon.

Flavor notes span vanilla, caramel, fruit, spice, and oak, with peat lending smoke in some Scotches. The aroma and texture are influenced by yeast, fermentation length, cask history, and climate.