Understand the main categories of whiskey

Whiskey is one of the most beautiful treats in life. Once the most popular spirit, it lost ground to vodka in the ’70s and ’80s but is making a comeback. Whiskey of all types is expected to be a $66.5 billion industry in 2022 and is experiencing tremendous growth, with several major whiskey categories doubling their production in the last 10 years. However, Scotch is the best-selling whiskey worldwide, with total sales exceeding American, Irish and Japanese whiskey combined. Here you will find help in understanding the main whiskey categories.

All whiskeys are made from fermented and then distilled grains. When whiskey is bottled, it must contain at least 40% alcohol by volume. With a few exceptions, it is aged in wooden barrels, although the exact type and duration varies around the world. Variations in the blend of the mash (the fancy term for the types of grains used in a whiskey), the cask type, the aging time and the distillation technique are what make up the enormous range of this wonderful spirit.

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Before we move on, a quick word about spelling (if you’re interested, you can find more details here): Generally speaking, whiskey refers to American and Irish spirits, while whiskey refers to a spirit made in Scotland, Canada, Japan, etc. somewhere different in the world. Personally, when I refer to the spirit in general, I default to whiskey simply because I speak and write American English.

Scotch

The first written record of whiskey production dates back to 1494 and comes from Scotland, and the country remains in many ways the center of the whiskey world (aren’t you, bourbon fans). There are two basic types of Scottish whiskey: malt and grain. Malt whiskey is made exclusively from malted barley. Grain whiskey also contains other grains such as corn or wheat. The other legal distinction in the Scotch category is between blended whiskeys and single malt/grain whiskeys. A single malt or single grain whiskey is made in a single distillery; Blended whiskeys are produced and mixed together in several distilleries.

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Scotch can only be made in Scotland. It is aged for at least three years in used barrels that may have originally held bourbon, wine or port. Scotch is bottled with at least 40% alcohol by volume (ABV).

In general, Scotch mixers aim for a product that is consistent and drinkable. Although there are many good blended whiskeys, Scottish snobs typically find single malts more interesting because each region and distillery has a distinctive character (although this can change). In fact, there is a wide variety in the world of single malts, from lighter, fruit or grain-driven drams to aggressive, peaty versions with lots of salt and medicinal flavors. The list of the most expensive whiskeys in the world is always dominated by single malt Scotch.

Irish whiskey

The word whiskey comes from the Irish phrase whiskeyor “Water of Life,” and the Irish are usually credited with being the first whiskey distillers. Just like their neighbors in Scotland, the Irish distinguish malt whiskey from grain whiskey

Scotch and Irish whiskey differ in several ways. One is that Irish malt is very rarely smoked over peat, meaning it lacks the smoky, savory components of peated Scotch. Another reason is the existence of a category called pot still whiskey in Ireland, which is made from a blend of malted and unmalted barley. “Green” barley adds an additional dimension of flavor that distinguishes pot still whiskeys from both Scotch and other Irish whiskeys.

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Irish whiskey must be made in Ireland or Northern Ireland. Irish whiskeys vary greatly in taste, from grassy to grainy to bourbon-like.

American whiskeys

Photo by Flickr user Raphaël Chekroun

Today, thanks to the craft whiskey renaissance over the past fifteen years, the variety of whiskey styles produced in the United States is as diverse as our great country’s population. Historically, however, the landscape was dominated by two categories: bourbon and rye.

Both styles have several things in common. Their biggest similarity is that both must be aged in new, charred oak barrels, an important source of flavor and aroma in America’s native whiskeys (remember, Scotch is always aged in used barrels).

Bourbon, by far the most popular category, is historically tied to Kentucky, which remains the home of the American whiskey industry. However, contrary to popular belief, bourbon can be made anywhere in the United States. Bourbon must be made from at least 51% corn, with the remaining 49% made from a combination of other grains – typically malted barley and either rye or wheat. For many drinkers, it is a good entry point into the whiskey industry as its flavor profile tends to be sweet, leaning towards caramel, vanilla, gentle spices and wood.

Rye whiskey is the northern counterpart to bourbon, and although it has long been second to bourbon in terms of sales, it has been making a comeback in recent years. As you’ve probably guessed, rye must be made from at least 51% rye, the rest is up to the distiller, but is usually malted barley and corn. Grain rye gives it distinctive spice and fruit notes, making rye whiskey more assertive than its milder southern cousin.

There are a number of other categories of American whiskey. This includes Tennessee whiskey, which is essentially bourbon made in Tennessee and filtered through charcoal. Wheat whiskey is, as you guessed it, made primarily from wheat. And blended whiskey – well, that’s something completely different.

Canadian whiskey

Many whiskey drinkers turn their noses up at Canadian whiskey, which is often viewed as inferior to Scotch or bourbon. However, the fact is that our northern neighbors have also been distilling for a long time and history has created a distinctive style.

Most Canadian whiskeys contain a lot of corn, as does bourbon. But that’s where the similarities end. Canadian whiskey must be aged for at least three years, a requirement that does not apply to bourbon. There are also no restrictions on the type of barrels used – they can be new or used, charred or uncharred. In general, Canadian whiskey is lighter, smoother, and less flavorful than American whiskey, which is the reason for the snobbery surrounding the spirit.

Finally, it should be noted that for historical reasons, Canadians commonly refer to all Canadian whiskey as “rye.” Canadian rye is not the same as American rye – it often does not contain any actual rye grain.

Japanese whiskey

With North America and the British Isles covered, that leaves us with one more important whiskey region: Japan. Japanese whiskey is similar to Scotch in many ways, as the industry’s pioneers based their product on Scotch. Commercial whiskey distillation began in Japan in the 1920s.

Just like Scotch, you can find both blended and single malt whiskeys from Japan, and although this is a relatively young category, its popularity is growing internationally.