whiskies

Whiskies are distilled spirits made from fermented grain mash and then aged in wooden casks. Spelling varies by region: 'whisky' is common in Scotland, Canada, Ireland, and Japan, while 'whiskey' is typical in the United States and Ireland. Production generally involves mashing grains, fermenting the mash into alcohol, distilling to concentrate the alcohol, and aging the spirit in oak barrels for a period that can range from several years to decades.

Major styles include single malt (made from malted barley at a single distillery), single grain (from a single distillery but using grains other than malted barley), and blended whiskies (combinations of malts and grains from multiple distilleries). Broad regional categories include Scotch whisky, Irish whiskey, American whiskey, Canadian whisky, and Japanese whisky, each with distinct traditions and regulatory standards.

Scotch whisky must be produced in Scotland and aged in oak for at least three years; it may be malt, grain, or blends. Irish whiskey, often triple-distilled, must be aged at least three years. In the United States, bourbon must be produced from a mash bill of at least 51% corn and aged in new charred oak barrels; Tennessee whiskey is similar but filtered through charcoal.

Other regions such as Canada and Japan offer additional styles; Canadian whiskies are often lighter and blend-focused, while Japanese whiskies frequently emulate Scottish techniques but may apply local grains and climate. Flavor is influenced by the choice of grain, distillation method (pot still, column still), aging cask type (ex-bourbon, sherry, wine), and climate.

Whiskies are typically enjoyed neat or with water, on the rocks, or used in cocktails. They are stored upright in a cool, dark place to minimize evaporation and oxidation. The character of a whisky is shaped by maturation, cask finishing, and the producer’s blending or bottling choices.