Of all the alcoholic drinks, whisky remains perhaps one of those that people understand the least. Few people can tell the difference between a whisky blend or a single malt whisky – fewer still can explain the difference between whisky and whiskey.
Firstly, the spelling – and it all comes down to geography.
Generally, the Americans and the Irish prefer whiskey, while everywhere else opts the shorter version whisky. There are two main types of whisky: malt and grain. Primarily hailing from Scotland, malt whisky is produced exclusively from fermented malted barley and is distilled using pot stills. Grain whisky, on the other hand, can combine its base ingredients, usually barley, corn, wheat or rye. This type of whisky is distilled in a pot or column still.
Generally, the Americans and the Irish prefer whiskey, while everywhere else opts the shorter version whisky. There are two main types of whisky: malt and grain. Primarily hailing from Scotland, malt whisky is produced exclusively from fermented malted barley and is distilled using pot stills. Grain whisky, on the other hand, can combine its base ingredients, usually barley, corn, wheat or rye. This type of whisky is distilled in a pot or column still.
Single malt whisky refers to the fact that the produce uses malt whisky from just one distillery. While a blend means that the products has mixed grains as its base rather than just a single one. But, a blended malt scotch is when single malts from different Scottish distilleries are used – and is quite different from a blended Scotch whisky. Incidentally – Scotch is the name given to whiskies that are made in Scotland Scotland, along with Ireland, Canada and the US, remains one of the key whisky producing countries, but in recent years whiskies originating from Japan and India have received much acclaim.
Japanese Whiskey offer a silky-smooth drinking experience that harks back to the less peaty, gentle Scotches. The only requirement is that it’s produced in Japan – but aficionados cite the purity of the water source in Japan as being key to its appeal American bourbon whiskey, contrary to popular belief, doesn’t have to made in Kentucky. But it does have to be made in the US, contain at least 51% corn and be aged for a minimum of two years in new charred oak barrels.
Tennessee whiskey, however, has needed Tennessee roots since 2013 and should be filtered through charcoal. While in the UK whisky is often served over ice or with a little water, in Spain they enjoy it mixed with cola while the Japanese serve it up with lots of soda water and ice – in China, the addition of cold green tea makes for an interesting beverage
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