my curiosity peaked after david, or canadian visitor, commented on bryan and i drinking manly drinks. not knowing the differences in my favorite liquors i spent the afternoon researching!
WHISKEY is distilled from the fermented grains of barley, rye, wheat, and corn. its aged in wooden casks generally made of white oak. it's classified depending it's grains, distillation, and aging in wood.
CANADIAN WHISKY is smoother and lighter and uses malted rye. it must be produced in canada and aged at a minimum of 3 years. proportions of grain ingredients don't matter in canadian whisky.
IRISH WHISKEY is distilled three times. it must be produced in ireland and aged at a minimum of 3 years, but it's generally 3 or 4 times that. unpeated malt is almost always used.
SCOTCH WHISKY is distilled twice, sometimes three. it must be produced in scotland and aged 3 years and 1 day. it has a smokey flavor from treating their malt with peat smoke.
RYE WHISKY is made from rye - a grass in the wheat tribe like barley. it grows wild in eastern turkey. rye adds a spicy or fruity flavor. as a whisky it can be american or canadian.
as an AMERICAN it must be distilled from at least 51% rye, can be no more than 160 proof, and aged in charred oak barrels. it was prevalent in the northeastern states (before prohibition) and george washington made his own, which is still produced and sold at mount vernon.
as a CANADIAN it just needs good character, aroma, and taste to that of canadian rye whisky. it's aged at a minimum of 3 years.
BOURBON WHISKEY is distilled from at least 51% corn and named for bourbon county, kentucky. most are more than 2/3 corn and aged for 4 years in charred oak barrels. flavor nor color may be added. it may not be bottled less than 80 proof. it was originated in southern states, but as it gained popularity bartenders substituted bourbon for rye in manhattans, whiskey sours, and old fashioneds which were strictly made with rye whiskey. it is sweeter and fuller bodied.
