Whiskey 101

Whisky / Whiskey: A broad category of alcoholic beverages that are distilled from fermented grain mash and aged in wooden casks (generally oak). Whisky derives from the Gaelic word for “water” (uisce or uisge). Beverages produced in Scotland are spelled whisky, whereas beverages produced in Ireland and other territories are spelled whiskey.

Bourbon: An American whiskey made primarily from corn and named for Bourbon County, Kentucky (though bourbon may be produced anywhere in the United States). Federal regulations stipulate that Bourbon must meet these requirements:

• Must be made of a grain mixture that is at least 51% corn
• Must be distilled to no more than 80% alcohol by volume (160 Proof U.S.) and may not be bottled less than 40% alcohol by volume (80 Proof U.S.)
• Must be 100% natural (nothing other than water added to the mixture)
• Must be aged in new, charred oak barrels for a minimum of two years

Scotch: Any whisky bearing the label “Scotch” must be distilled in Scotland and matured for a minimum of three years in oak casks. The basic types of Scotch are Malt and Grain, which are combined to create blends. Malt Whisky is made entirely from malted barley and distilled in an onion-shaped pot. Grain Whisky is made from at least some grains other than barley, such as wheat and maize (corn). To be called Scotch Whisky the spirit must conform to the standards of the Scotch Whisky Order of 1990 (UK):

• Must be distilled at a Scottish distillery from water and malted barley (other whole grains may be added) and processed into a mash
• Must be distilled to an alcoholic strength of less than 94.8% by volume and may not be bottled at less than 40% alcohol by volume
• Must be matured in Scotland in oak casks for no less than three years and a day
• Must not contain any added substance other than water and caramel coloring

Mash / Sour Mash: The grain mixture used to produce a whiskey. It is then fermented through a process called sour mash fermentation in which yeast from previous fermentations is added to induce the new batch to maintain a consistent flavor and quality. The result is then distilled to produce a clear spirit. The mash used to create bourbon is typically 70% corn with the remainder being wheat and/or rye, and malted barley.