Whisky 101: Scotch, bourbon, Irish and Japanese

Four countries, four styles: what changes the taste and how to tell them apart on the shelf.

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In short

Whisky is a grain spirit aged in oak barrels.
Where it is made sets the rules: the grain, the barrel and how long it ages.
Scotch can be smoky, bourbon is sweet, Irish is smooth and Japanese is precise.

Malt, grain and blended

Three words you will see on almost every label.

Malt whisky is made only from malted barley. Single malt means it all comes from one distillery.

Grain whisky uses other grains such as wheat or corn, and is lighter. A blend mixes malt and grain whisky, which is why blends are often the smoothest and best value.

**Four countries, one shelf.** Each style follows its own rules for grain, barrel and age.

Scotland: regions and smoke

Where a Scotch comes from tells you a lot about how it tastes.

Scotch must be made in Scotland and aged at least three years in oak. Most is aged much longer, often in casks that once held bourbon or sherry.

Speyside whiskies are known for fruit and honey. Highland malts range from light and floral to rich and full.

Islay is the island famous for smoke. The barley is dried over peat fires, and that smoke ends up in the glass.

The islands, such as Skye, sit in between: a little smoke, a little salt, plenty of character.

America: bourbon

Sweet, rich and made by strict rules.

Bourbon is the best known American whisky. The corn gives it sweetness and the new charred oak gives it vanilla and caramel.

Most bourbon comes from Kentucky, but it can be made anywhere in the United States.

Ireland and Japan

Irish whiskey is often triple distilled, which makes it light and smooth. It is a good first whisky to sip neat.

Japanese whisky started by following Scotch and now has a style of its own: balanced, clean and very precise. It is often more expensive because supply is small.