Whiskey vs Whisky: What is the Difference?

Whiskey and Whisky are two popular distilled spirits that have been enjoyed for centuries.

While the two terms are often used interchangeably, there is a difference in spelling that reflects the country of origin and the style of the spirit. Whiskey, with an “e,” is typically used to describe American and Irish grain spirits, while whisky, without an “e,” is used for Canadian, Scottish, and Japanese grain spirits.

The spelling difference between whiskey and whisky has been a long-standing debate among liquor enthusiasts. While the two terms refer to the same spirit, the spelling difference can indicate the country of origin and the distillation process used.

In general, American and Irish producers tend to use the spelling with an “e,” while Canadian, Scottish, and Japanese producers tend to use the spelling without an “e.” However, there are exceptions to this rule, and some American and Irish producers may use the spelling without an “e.”

Understanding the difference between whiskey and whisky goes beyond just the spelling. The distillation process, aging, and barrel selection can all impact the taste and style of the spirit. From bourbon to scotch to Japanese whisky, each style has its own unique characteristics and flavor profile.

In this article, we will explore the difference between whiskey and whisky, the distillation process, the role of aging and barrels, and the different styles and types of whiskey and whisky.

Whiskey vs Whisky: The Spelling Debate

The spelling of whiskey and whisky has been a topic of debate for a long time.

The difference in spelling is not just a matter of preference, but it is also an indication of the origin of the product. Whiskey is the American and Irish spelling, while whisky is the Scottish, Canadian, and Japanese spelling.

In the United States and Ireland, whiskey is spelled with an “e,” while in Scotland, Canada, and Japan, it is spelled without an “e.” The spelling difference can be traced back to the 18th century when Irish and American distillers started adding an “e” to differentiate their product from Scottish whisky.

The spelling debate is not just limited to the country of origin. Some brands break from tradition and spell their product however they want, regardless of origin. For example, Maker’s Mark is an American bourbon brand that opts for the “whisky” spelling. That means consumers can’t rely on spelling alone when picking up a bottle of their favorite tipple.

It is important to note that the spelling difference does not affect the taste or quality of the product. The difference is purely a matter of tradition and origin. However, it is important to use the correct spelling when referring to a product, especially in the context of its origin.

Understanding the Distillation Process

Whiskey and whisky are distilled alcoholic beverages made from fermented grains. The distillation process is crucial to the production of both types of spirits.

In this section, we will explore the distillation process in detail.

Distillation

Distillation is the process of purifying a liquid by heating and cooling it. In the case of whiskey and whisky, the fermented mash is heated in a still, and the alcohol is collected as it evaporates. The process of distillation is repeated multiple times to increase the alcohol content and purity of the final product.

Grain

The main ingredient in whiskey and whisky is grain. The type of grain used varies depending on the region and the style of the spirit. In general, malted barley is the primary grain used in Scotch whisky, while American whiskey is made from a mash bill that can include corn, rye, and barley.

Fermented Mash

Before the distillation process can begin, the grain must be mashed and fermented. The mash bill is a combination of grains that are ground and mixed with water to create a sugary liquid. Yeast is then added to the mash to convert the sugars into alcohol during the fermentation process.

Pot Stills

Pot stills are the traditional method of distillation used in the production of whiskey and whisky. The still is a large copper vessel that is heated to boil the fermented mash. The alcohol vapors rise and are collected in a condenser, where they are cooled and condensed back into a liquid.

Types of Distillation

There are two main types of distillation used in the production of whiskey and whisky: pot still distillation and column still distillation. Pot still distillation is the traditional method used in Scotland and Ireland, while column still distillation is used in the production of American whiskey and Canadian whisky.

Styles and Types of Whiskey and Whisky

When it comes to whiskey and whisky, there are several styles and types to choose from.

Each variety has its own unique flavor profile, production process, and country of origin. In this section, we will explore the most common styles and types of whiskey and whisky.

American Whiskey

American whiskey is made from a mash of fermented grains, such as corn, rye, and barley. The most popular types of American whiskey are bourbon, rye, and Tennessee whiskey. Bourbon must be made from at least 51% corn and aged in new charred oak barrels.

Rye whiskey must be made from at least 51% rye and aged in new charred oak barrels. Tennessee whiskey is a type of bourbon that is filtered through charcoal before aging.

Irish Whiskey

Irish whiskey is made from a mash of malted and unmalted barley that is triple-distilled. It is typically aged for at least three years in oak barrels. Irish whiskey is known for its smooth, mellow flavor and is often used in cocktails.

Scotch Whisky

Scotch whisky is made from malted barley, water, and yeast. It is typically aged for at least three years in oak barrels. Scotch whisky is divided into two main categories: single malt and blended.

Single malt Scotch whisky is made from 100% malted barley and is produced by a single distillery. Blended Scotch whisky is made from a blend of single malt and grain whiskies from multiple distilleries.

Japanese Whisky

Japanese whisky is made using a combination of malted and unmalted barley, as well as other grains such as corn and wheat. It is typically aged for at least three years in oak barrels. Japanese whisky is known for its delicate and complex flavor profile.