Answers to all the whisky questions (you were too afraid to ask)
It’s a big ol’ whisky world - so here’s a quick 1-0-1 on who, what & why when it comes to great whisky.
So what’s the difference between whisky and whiskey?
It’s all about geography (plus a wee bit of tradition). In Scotland, Japan, Canada, and Australia, it’s generally spelt “whisky.” In the U.S. and Ireland, it’s generally “whiskey.” Irish whiskey makers back in the 19th Century introduced the “e” to differentiate their whiskey from Scotch, with the US adopting the “e” given the influence of Irish migration. With the “e”, without the “e” - we don’t care, as long as it’s good. But there’s your answer.
How’s whisky made?
We’re stripping centuries of tradition to its bare bones here - but you start with some simple ingredients: grain, water, and yeast. Mash the grains up, add the water & yeast, let that ferment, and then distil it all to create the raw spirit. This raw spirit then sits in barrel for a few years to mature, breathe, and develop its full flavour profile.
And barrel selection is a killer consideration - the type of wood, how it’s seasoned or toasted, and the size of the barrel all have a part to play in maturation and impacting what it is you’ll be sipping in glass. The final secret ingredient? Patience. We’re talking about years, not weeks, to make a fine whisky.
Why are wine barrels used for whisky production?
It’s a great question, with a super cool answer (to whisky nerds like us). Traditionally whisky makers weren’t super keen on the influence of raw, virgin oak casks on the spirit - prefering to age the spirit in a cask that something else has matured in first.
Casks that have previously been filled with a wine like sherry, port, chardonnay, shiraz (even other spirits like bourbon) won’t be as pronounced in their oak influence the second (or third or fourth) time around - and may leave some bonus flavours & aromas as a gift for the whisky, too. So you’ll find whisky makers experimenting with heaps of different casks in the pursuit of a new, unique, delicious dram.
What are the different types of whisky?
We could be here until last orders get called - but here’s a super quick cheat sheet on the major whiskies.
Scotch: From Scotland, and usually made from malted barley. It can be smooth, and super savoury or smokey if it’s peated.
Bourbon: America’s sweeter, caramel-kissed contribution. Made with at least 51% corn.
Rye: Whisky where rye is the majority grain used in the mash. Rye is known for being peppery & lending spice, so it’s often teamed with corn to mellow it out.
Irish Whiskey: Usually triple-distilled for a smoother flavour profile. And Irish, obviously.
Japanese Whisky: Generally made at a single distillery, lighter and more approachable than your typical Scotch.
Australian Whisky: Made in heaps of styles depending on where the distillery is sited - Aussie whiskies are starting to turn heads worldwide given our appetite for innovation & experimentation (along with a healthy respect for whisky making tradition).
How long should whisky be aged?
Good whisky needs time in a barrel to become great whisky. Each region generally sets a minimum requirement for how long it needs to stay there; Scotch, Japanese whisky and Irish whiskey sit in barrel for at least three years.
For whiskies produced in Australia it’s a minimum of two years in oak barrels, with US-made Bourbon & Rye also having a minimum of two years.
“Minimum” is key; it’s common for many makers to age premium examples for much longer, depending on what it is they’re trying to create. So there is a baseline, but no upper limit.
Single grain, single malt, I don’t have a single clue...
It can be super confusing to unpack at first, but if you’re pushed for time the Tl;DR rule is this when it comes to Scotch;
If you see “Single” on a Scotch whisky label it usually refers to the number of distilleries involved
If you see “Blended”, it means it’s been made by taking whiskies from two or more different distilleries
“Malt” means it’s distilled from only malted barley & water
“Grain” indicates other cereals (either malted or unmalted) were used in the mash too.
What’s a Single Malt whisky?
It’s a whisky made at a single distillery from malted barley. Peat-fueled ovens are sometimes used in the malting process to dry out the grains, imparting a smoky, savoury character to the malt - famously used for Scotch Single Malts distilled in Islay. The spirit is also commonly distilled using the smaller batch pot-stills, rather than larger column stills. Single malts will often be blended between casks so that a maker’s single malt has a consistent, even flavour profile - but as long as they’re all single malts made in the same distillery, it’s considered a single malt.
What’s a Single Grain whisky?
Distilled at a single distillery, it uses grains like corn or wheat alongside barley, and these grains can be malted or unmalted. It’s typically lighter, less brooding than its malted cousin, but has a subtle charm, often finding itself the backbone in blends. Less attitude, more smooth operator.
What’s a Blended Malt whisky?
Blended Malt whisky is made from single malt whiskies taken from two (or more) distilleries and blended together, creating something uniquely delicious in the process.
What’s a Blended Grain whisky?
Similar to the above, Blended Grain whisky is made from single grain whiskies taken from two (or more) distilleries and blended together. Voila.
What’s a Blended Scotch whisky?
Take a Single Malt from one distillery. Blend it with a Single Grain from another distillery. Hey presto - Blended Scotch.
Why and what is peated whisky?
Peated whisky is a smoky, savoury mofo. That smokiness comes from drying the malted barley over burning peat - an organic fuel composed of decayed grass, heather or moss that’s formed over thousands of years. It gives off a warm (and distinctive) aroma when burned, with that smoke infusing into the malt and carrying that influence through into the distilled spirit. The Scots, especially on Islay, Jura & Skye, love their peat. It’s not for everyone, but if you’re a fan, welcome to the dark side.
What does it mean when I see 12/18/32 years on a whisky?
That number lets you know how long the youngest whisky in the blend has been ageing in barrel. Longer isn’t always better, but does tend to mellow a whisky to allow it to become more complex & layered. A 12-year whisky is going to be smoother than a 3-year, but a 32-year? It’s going to show you something else entirely.
What is the best way to enjoy whisky?
Purists might tell you to drink it neat if you want to taste whisky in all its glory, but adding a little water (we’re talking a few drops) will help to open it up and soften the alcohol.
But we’re believers in enjoying it however YOU want. Throw in some ice if you want it cold. Hell, mix it in a cocktail if you’re feeling fancy and want to see what it can do in an Old Fashioned or a Manhattan. Just don’t let anyone tell you there’s only one way to drink whisky. Your glass, your rules.
What’s the difference between Scotch and Bourbon?
Scotch is all about barley and tradition. It’s made in Scotland, aged for at least 3 years in oak barrels. You can get everything from smooth and honeyed to smoky and intense thanks to old mate peat. Bourbon, on the other hand, is America’s gift to the world - made from at least 51% corn, and usually aged in new charred oak barrels for a minimum of 2 years.
How should whisky be stored?
Keep it out of the sun. Whisky hates sunlight, so a dark, cool place is your best bet. And unlike wine, store whisky upright - especially if it has a cork, because the high alcohol in the spirit will start to break it down if it’s kept in contact. And if you open it, try to finish it within a couple of years - air can be whisky’s worst enemy. But then again, who’s letting good whisky sit around that long?
I'm new to whisky, where should I start?
Good question. Blended whisky is typically made to be the most accessible, and you’ll find blended grain whiskies are usually a good starting point if you’re new to whisky. They’re often lighter, sweeter, not overly smoky or peated, and versatile enough to be used in heaps of cocktails if that’s your thing too.
But everyone has different tastes - it’s why there’s a big world of whisky, and it’s your proverbial oyster. If you want to dive into a smoky, bold, single malt Islay Scotch whisky as a starting point, go for it mofo. Trust your taste in what you like.
Ready for whisky, mofo? Get ready for Whiskymofo 3.0.