For the most part, I’d assume that anyone interested enough in whisky to be visiting a website devoted to it is probably already knowledgeable enough about whisky that they don’t need a whisky 101. But hey, even old pros can still learn, and interested folk with less knowledge will likely find this helpful.

What is this?

Well, it’s a sort of Whisky FAQ where people who are looking to learn can solidify their knowledge and understanding of whisky.

Whisky or whiskey?

In general, either spelling is perfectly acceptable and designates the same broad category of spirit. The spelling varies by region, and only inasmuch as a particular style is only found in a particular region does spelling denote style.

In Scotland, whisky is always spelt whisky, and never whiskey. The same holds for Canada and Japan, two other major whisky-producing nations.

In Ireland (the birthplace of the spirit) and the United States, another long-standing whiskey nation, it is spelled whiskey, although especially in the United States, there are some particular producers who spell it whisky, instead.

Bourbon is a specific style of whiskey that can only legally be produced in the United States. Because the style is so closely tied to a geographic region, and because one spelling is vastly favored in that region, almost all Bourbon is whiskey rather than whisky. Similarly, Scotch is generally understood to denote a style as well as a region, but because all Scotch is by definition produced in Scotland, and because whisky is never spelled with an “e” in Scotland, all Scotch is whisky rather than whiskey.

Both “whisky” and “whiskey” are Anglicized corruptions of the Irish Gaelic “uisce beatha” and Scottish Gaelic “uisge beatha,” both literal translations of the Latin “aqua vitae” or water of life, a common early term for distilled spirits that persists in many Indo-European languages (French “eau de vie,” akvavit or aquavit in Scandinavian languages, and even vodka in the Slavic languages). 

You’re an American, why is whisky spelled whisky rather than whiskey almost everywhere on this site?

Indeed I am American! However, I am mainly a single malt Scotch drinker, so my default whisky is whisky rather than whiskey. 

Ok, enough with the spelling! What is whisky/whiskey?

Whisky is an alcoholic spirit distilled from grain. That immediately distinguishes whisky from various other types of spirit such as brandy (which is distilled from various fruits) and from rum, which is distilled from a sugar base of either cane sugar or molasses.

Whisky is almost invariably distilled in such a way that the spirit produced retains some identifiable character from the base grain from which it was distilled. This distinguishes whisky from another grain spirit, vodka, which is typically a neutral grain spirit, intentionally distilled to such potency that no distinguishing flavors from the base grain remain after the distillation process. 

Whisky is also almost always matured in wooden (typically oak) casks. Most whisky-producing nations (very especially Scotland) have legal requirements that any spirit described as whisky must be matured, often for at least several years. In the United States, whiskey must be aged, however no minimum maturation period is specified in general meaning that “white whiskey” which has only briefly touched wood can still legally be called whiskey. Most American whiskey is still matured for at least several months, and often for at least several years.

Generally, no flavor additives are allowed in whisky–the character of the spirit must usually be derived entirely from the base grain, the distillation process, and maturation. In Canada, a spirit can still be called whisky even with flavor additives, and regulation in the US is vague enough that products such as Fireball (a cinnamon-flavored whiskey-derived spirit) and Skrewball (same idea, except with peanut butter) are at least commonly referred to as whiskey. Scotland allows no such vagueness, and it is generally the case that whisky does not have flavor additives, distinguishing it from various liqueurs, from flavored vodkas and akvavit, and from gin.

In short, whisky (and whiskey, too) is a grain-based spirit that, in general, has the following properties: 

• its distillation regime leaves residual character from the base grain
• it is matured in wooden, typically oak, casks for a period of months or years
• it has no added flavorings, so that its character is derived solely from its base grain, its distillation regimen, and its maturation

How is whisky/whiskey made?

To some extent, how whisky is made depends on where it’s from, however, the process has broad similarities. All whisky begins its life as grain—predominantly barley in Scotland, other grains elsewhere. The grain is milled and then put through a process called mashing, which uses hot water to extract fermentable sugars from the crushed grain, or mash bill. The resulting liquid, called wort, is then fermented using yeast. This fermentation produces a mildly to moderately alcoholic liquid called wash, or sometimes distiller’s beer (effectively, grain beer without any added hops). The wash (beer) is then fed into a still and heated. Because alcohol turns to vapor at a lower temperature than water, the alcohol boils off and is then recollected in a condenser to be distilled again to produce a more potent spirit. Additional distillation may or may not take place, depending on the operation. Once distillation is complete, the new make spirit (often diluted slightly with plain water) is placed into oak casks for maturation. And that really is all there is to the process. Of course,the specifics vary, and clearly defined whisky styles typically specify which grains can be used, how the wash must be distilled, what type of still may be used, and what the minimum maturation period must be, along with various other considerations.

What is single malt whisky?

Quite simply, single malt is 1) made exclusively from malted barley and 2) the product of a single distillery. It does not have to be Scottish, and it does not need to be bottled all from the same cask, or even from the same vintage.

What is Scotch whisky?

Scotch whisky is legally defined as whisky that:

1) Was produced exclusively at a distillery (or distilleries) located within Scotland.

2) Matured in oak casks, in Scotland, for no less than 3 years.

3) Containing no added ingredients aside from water and plain caramel coloring (this is for color, not flavor).

4) Bottled at no less than 40% alcohol by volume.

So, Scotch whisky is always at least 3 years old, and can only be made in Scotland. Single malt whisky can be made anywhere (the Japanese, for instance, are very good at it), but however much a Japanese whisky may resemble a single malt Scotch stylistically, it isn’t actually Scotch.

What is blended Scotch whisky?

Blended Scotch whisky is Scotch whisky made by blending one or more Scottish malt whiskies with one or more Scottish grain whiskies. Historically, the blended Scotch was the only type of Scotch whisky widely available outside of Scotland, and to this day, blended Scotch is the main driver, by volume, of Scotch whisky sales. Johnnie Walker, Dewar’s, The Famous Grouse, Chivas Regal, Bell’s, Teacher’s, Ballantine’s, are among the famous blends that continue to sell vast quantities. 

Is single malt Scotch just single malt whisky made and matured in Scotland?

Kind of. In most places, the key factor that allows a whisky to be designated as a single malt is that it be made exclusively from malted barley at a single distillery. Exactly how it is made, or how long it is matured, is not necessarily afforded great importance.

In Scotland, single malt whisky must be distilled in traditional copper pot stills, and like all Scotch whisky, it must be matured for at least 3 years. 

What is Bourbon whiskey?

Bourbon whiskey is legally defined as whiskey that:

1) Was produced in the United States (not necessarily Kentucky, as is sometimes erroneously supposed)

2) Made from a mash bill that is at least 51% corn/maize

3) Distilled to no more than 80% alcohol by volume and bottled at no less than 40% alcohol by volume

4) Aged in new, charred oak barrels

If the Bourbon is designated as “straight Bourbon” that means that it has been matured for at least 2 years and contains no additives.

Again, contrary to popular belief, Bourbon does not need to come from Kentucky.

What does the age listed on the bottle mean?

You might think that if you buy a bottle of Glenfiddich that says “12 years old” on the bottle, that what you’re getting is a bottle filled with nothing but 12 year old whisky. Unless the label also specifies that the whisky comes from a single barrel, you can assume that your whisky is a mixture of different vintages. The age listed on the bottle is the age of the youngest whisky therein. So in the case of Glenfiddich 12, all of the whisky in the bottle is at least 12 years old, and some of it may well be quite a bit older. In the case of a 40 year old whisky, all the liquid in the bottle is at least 40 years old, and some may be older still. This is true of Bourbon, as well, and to my knowledge, of pretty well all whiskies out there that actually bother with an age statement.

What can I learn from the label?

A lot. The label on a bottle of whisky will give you a great deal of useful information about what you’re getting. Beyond imparting information about where the whisky is made, what kind of whisky it is, how old it is, and how strong it is in terms of alcohol content, the label can provide additional, more specialized information. Here are some additional bits of information you might find on the label of a single malt Scotch and what they mean:

• Cask strength: this means that the whisky was not diluted prior to bottling. Usually, whisky coming out of the cask will be around 60% alcohol by volume, give or take (unless it is very, very old), and since that is very high strength for drinking, it is often diluted with water down to between 40-46%. Cask strength whisky has not been diluted.
• Unchillfiltered: Certain compounds in whisky can cause the spirit to appear cloudy at low temperatures. Chill filtration is a process that removes those compounds so that the whisky appears clear even when chilled. Many connoisseurs believe that the removal of these compounds has a deleterious effect on flavor. If the label says that the whisky is “unchillfiltered” or “non-chillfiltered,” that means that the whisky has not undergone chillfiltering, and those compounds remain. Conversely, if there is no specification regarding chillfiltering, you can assume the whisky has been chillfiltered, although if it is at least 46% abv, it is possible that it is unchillfiltered even without that being explicitly stated.
• Natural coloring: for many mainline brands, consistency of taste and appearance is important, so sometimes neutral spirit caramel is added to give the liquid a consistent appearance with an earlier expression. At least in theory, this has no effect on flavor. If the whisky is labeled as having “natural coloring” you can rest assured that no color-altering caramel has been added and that the color of the whisky is the result of cask maturation, and nothing else.
• Single barrel/single cask: this means that the whisky comes from a single barrel, and hasn’t been mixed or “vatted” with any other vintages. Single cask expressions usually have information about the specific cask from which they come.
• Bottle number: whiskies that are part of a highly limited run–especially those from a single cask–typically have either a bottle number, or specify that they are one out of however many bottles were produced in the run.
• Vintage: sometimes producers release vintage bottlings rather than age-statement bottlings. The vintage (the year listed on the bottle) is the year the whisky was distilled. Usually, the bottle also lists the date when the whisky was bottled, as well, which allows a fairly precise calculation of its age. In some cases, the precise date of bottling isn’t stated, however, it can usually be inferred more or less accurately according to when the bottling was released.
• Finish: Finishing is a relatively new maturation technique that can be used to add dimension to maturation. A finish means that a whisky has undergone primary maturation in one type of cask before being transferred to another type of cask (typically some manner of ex-wine cask, such as sherry, port, Sauternes, etc) for a limited additional maturation. Because primary maturation in ex-Bourbon wood is currently the industry standard, you can usually assume that primary maturation is in some manner of ex-Bourbon cask, even where this isn’t specified. Finishing can be used to add an interesting twist on a whisky, or sometimes, to cover the faults in a weak primary cask.
• Type of bottling:
  • Proprietary/official/distillery: A bottling issued by the owner of the distillery. If the distillery’s name is prominently featured and there is no obvious indication that the whisky was bottled by a third party, you are likely looking at a proprietary bottling.
  • Independent bottling: Casks are often sold to a variety of brokers and ancillary players in the industry. If some entity other than the distillery’s owner bottles the whisky, then you are looking at an independent bottling. Both the name of the bottler, and usually the name of the distillery where the whisky was produced will feature prominently on the label of an independent bottling. Rarely, tight brand management demands that independent bottlers use some manner of alias for an established distillery: for example, Cadenhead bottlings described as “Probably Speyside’s finest” come from Glenfarclas, while almost anything described as “An Orkney” malt comes from Highland Park.
  • Sourced bottling: A single malt bottling that does not specify any extant distillery. Most sourced bottlings specify a region, which at least narrows the possibilities of which distillery they come from, however the actual distillery won’t be mentioned on the bottle, although there will be a brand name (e.g. Lismore, Grangestone, McClelland’s) that a novice might mistake as the name of a distillery. Most sourced bottlings are geared toward relatively more casual drinkers, or budget-minded consumers. Sourced whiskies allow consistent branding that is independent of stocks from a particular distillery. The American liquor chain Total Wine stocks many sourced bottlings under various “house” names. Without a fairly comprehensive knowledge of currently operating Scottish distilleries and their common aliases, it can be difficult to identify sourced whiskies.
• Other: the label can also include other information about the maturation or manufacture of the spirit, or whether the bottling commemorates a special occasion, or pretty well anything else the producer sees fit to explain. A few distillers have begun adding QR codes to their labels which, when scanned, provide more detailed information about the bottle and its contents.

What is a bottle code? Is it on the label?

A bottle code is a unique identifier of a bottle. It is usually either printed or laser-etched directly onto the bottle, however, it can occasionally be found on the back label. It is not a bar code, and bar codes on Scotch bottles tell you nothing at all. 

The main reason bottle codes are of interest is batch variation among ongoing core bottlings, for example,The Glenlivet 12 year old. Although some one-off bottlings have bottle codes, they are redundant in that case.

Where can I buy some?

It depends on where you live, since liquor is regulated, and the stringency of the regulation depends a lot on political geography. Still, assuming you live somewhere with fairly lax regulation, you can buy whisky/whiskey at the convenience store, at the supermarket, at the drugstore, at big box discount stores like Sam’s Club or Costco, and of course, at the liquor store. Generally speaking, a dedicated liquor store will always have the best selection, and often far better prices than supermarkets or convenience stores. Determining which liquor store has the best selection is a matter of (usually entertaining) exploration. If you travel internationally, you can also check out duty free shops in big travel hubs, especially since travel retail has become a major component of the world spirits market. You could easily find a good deal, or an exclusive bottling. If you really get into it, there are online retailers and auction houses that specialize in whisky, although you need to be careful to confirm that they will ship to wherever you are.

To learn more, check out my buying guide.

Is all Scotch whisky single malt?

No. In fact, by volume produced and sold, blended whisky—including well-known brands such as Johnnie Walker, The Famous Grouse, Dewar’s and Chivas Regal—far surpasses single malt. Blended whisky is made by mixing one or more malt whiskies with one or more grain whiskies. In most common blends, the bulk of the mixture is grain whisky, which tends to be produced on a more industrial scale, with a relatively small proportion of malt. Just to confuse matters, in addition to whisky that blends malt and grain whiskies, there are some whiskies (Johnnie Walker Green Label is the most notable example at present) that are a blend of malt whiskies, but have no other grain component: whiskies such as this are called blended malt whiskies (vatted malt whiskies, in earlier times). Finally, grain whisky is occasionally bottled as its own product, without the addition of malt, and in that case, it is specified as a grain whisky, or single grain whisky, if it comes from only one grain distillery. 

Whoa. So what are the categories of Scotch whisky, again?

• Single malt whisky: distilled from malted barley in copper pot stills and produced at a single distillery. 
• Blended malt whisky: a mixture of single malt whiskies, with no additional ingredients.
• Blended whisky: a mixture of one or more single malt whiskies with one or more grain whiskies.
• (Single) Grain whisky: Self-explanatory—it’s grain whisky!

Where is whisky/whiskey made?

Increasingly, everywhere—nowadays, whisky/whiskey is being made in far-flung places like Taiwan, Australia, India and South Africa. However, 5 nations—Ireland, Scotland, The United States, Canada, and Japan—have the most well-established industries and the most global renown.

Who owns distilleries?

When I first started drinking, I assumed that, especially in Scotland, but elsewhere as well, that each distillery was a sort of magical, independently owned entity. When Glenmorangie declared itself “handcrafted by the sixteen men of Tain,” I pictured that a consortium of crusty late middle-aged Scotsmen in tweed plus-fours both operated and owned the place. Generally speaking, that isn’t the case. There are a handful of tiny operations, many of them founded quite recently; Glenfiddich and Balvenie (neither one tiny) have been in the ownership of the Grant family since their inception; Glenfarclas has been run by a different Grant family since the middle of the 19^th century. But by and large, well-known distilleries both in Scotland and elsewhere are owned by large international conglomerates (and it would likely be much harder and more expensive to get their produce if they weren’t). For example, far from the crusty Highland characters I pictured, Glenmorangie is actually owned by the French luxury goods company Louis Vuitton Moet Hennessy, which in addition to the obvious, owns the cosmetics chain Sephora. Roughly a quarter of all of Scotland’s distilleries, in addition to American concerns like George Dickel, are owned by British drinks giant Diageo, which also owns Guinness and Captain Morgan rum. The Japanese-American concern Beam Suntory owns the Suntory brands in Japan, as well as the Jim Beam brands in America and Bowmore, Laphroaig and others in Scotland and a host of other international spirits brands.

Why do some Scotch whiskies taste smoky?

The process of preparing barley for mashing involves a step called malting (at least in Scotland; the practice is less common in Ireland). Malting increases the yield of fermentable sugars by tricking the barley into sprouting, which involves moistening it. However, if the process is allowed to continue, the barley will no longer be usable for brewing or distilling purposes, so the sprout needs to be arrested before it is complete. To do this, the sprouted barley needs to be dried. Modern technological innovation has found all manner of methods for drying barley, but traditionally, in many places in Scotland, this was done by drying the barley over burning peat (packed decaying plant matter). As well as drying the barley and arresting germination, peat smoke imparts a strong flavor to the malted barley, which carries through the distillation process, imparting a peaty, smoky, minerallic, or medicinal flavor to the finished spirit. Many Scottish distillers have kept this traditional process, and that is why your whisky tastes smoky.

Where can I learn more?

There is always more to know! For a more in-depth look at whisky terminology on this website, check out the A-Z Glossary, or keep an eye out for educational posts that do a deeper dive into some of the topics covered here. Wikipedia is also a decent source of information.

If you want book recommendations and in-depth online resources, check out my acknowledgements page.If you’d like to read tasting notes, or find YouTube channels related to whisky, check out my whisky community page.