Types of Whiskey

Whiskeys (or whiskies) are one of the most popular spirits enjoyed worldwide. There are hundreds of different varieties, flavors, and styles, with thousands of brands bringing their own unique blends to the table. At its core, whiskey is made primarily from malted barley, sharing this base ingredient with beer, though the two diverge significantly in their production methods and alcohol content.

One notable aspect of whiskey is its dual spelling—both “whiskey” and “whisky” are correct. The choice typically depends on regional preferences: “whiskey” is common in the United States and Ireland, while “whisky” is favored in Scotland, Canada, and other parts of the world. Whatever spelling the distillery chooses is used as the right spelling when referring to their product.

Classifying the Types of Whiskeys

Whiskeys are classified based on several factors, including their ingredients, how long they are aged, and what country they originate from. The following are the primary considerations:

1. Based on the Grain and Mash Ingredients

Whiskey production starts with preparing the grains (soaking and malting), which are then ground and mixed with water to create a mash. This process helps turn the starches in the grains into sugars, setting the stage for fermentation by adding brewer’s yeast.

It is similar to that of beer as both are made from grains, primarily malted barley. However, whiskeys are distilled, while beers are brewed. Additionally, whiskeys may be distilled from grains other than barley as their main ingredient – either malted or unmalted.

Here is a basic classification:

Type	What is it	Common Producing Countries	Example
Malt Whiskeys Distilled from 100% malted barley
Single Malt	Distilled at a single distillery.	All whiskey-producing countries	Scottish Highland Single Malt Whiskey
Blended Malt	A blend of single malt whiskeys from multiple distilleries.	Scotland, Japan, Australia	Blended Malt Scotch, Blended Malt Japanese Whisky
Grain Whiskeys Made from a blend of malted or unmalted grains, with or without malted barley
Single Grain	Distilled at a single distillery.	Scotland, Ireland, Japan, United States, Australia, England, Germany	Single grain Scotch, single grain Irish whiskey
– Corn	Mash contains at least 51% corn.	–	Bourbon, corn whiskey
– Wheat	Mash contains at least 51% wheat.	–	American wheat whiskey, various German whiskeys
– Rye	Mash contains at least 51% unmalted rye.	–	American rye whiskey, Canadian rye whiskey
– Malted Rye	Mash primarily contains malted rye.	–	Old Pogue
– Buckwheat	Mash primarily contains buckwheat (less common).	–	Buckwheat whisky
Blended Grain	A blend of single-grain whiskeys from multiple distilleries.	Scotland, Japan	Blended grain Scotch
Other Combinations
Sour Mash	Distilled by combining mash from an older batch with a new batch to adjust the whiskey’s acidity	United States, Canada, Scotland, Ireland	Sour mash bourbon
Blended	A blend of malt and grain whiskeys from multiple distilleries.	Scotland, Ireland, Japan, Canada, United States, Australia, France	Jameson Irish Whiskey, Seagram’s Seven

Malt whiskeys typically use a pot still for distillation, while grain whiskeys usually rely on column stills.

2. Based on Distillation and Aging

Once the distillation is complete, the whiskey is transferred to wooden (typically oak) barrels or casks to “age”  or mature. The aging can go on for several years to have higher alcohol content and stronger flavors. The standard duration of aging whiskeys may vary from one country to another, with the US requiring aging a whiskey for at least 2 years. In other leading whiskey-producing countries like Scotland, Ireland, and Canada, the minimum aging requirement is 3 years.

As the whiskey matures, it absorbs flavors and colors from the barrel, growing unique taste and character. When the age of whiskey is mentioned on the bottle, it means nothing in the blend is younger than that.

Here’s how whiskeys are classified based on aging and barrel characteristics:

Name	What is it
Cask Strength	Bottled directly from the cask without dilution.
Single Barrel	Whiskey from a single cask, with each bottle being unique in flavor.
Peated	Made with malted barley dried over peat fires, giving a smoky flavor.
Straight	Made from any malted or unmalted grain, distilled to no more than 80% ABV, and aged in new, charred oak barrels for at least 2 years. No blending or flavoring.
Small Batch	Made in small production runs, often from a limited selection of barrels.

Based on Country of Origin

Whiskeys are made all over the world, but the following are the most recognized types based on their country of origin. Each whiskey must be produced in its respective country to meet legal standards.

All the following types have a minimum alcohol by volume (ABV) of 40% after bottling unless otherwise mentioned.

Name	Distinctive Traits & Flavor Profile	Signature Cocktails	Iconic Brands
American Whiskeys (USA)	Vairies greatly based on mash ingredients and aging.	–	–
Bourbon	At least 51% corn mash. Sweet, full-bodied, with notes of caramel, vanilla, and oak. Creamy mouthfeel with a warm, lingering finish.	Old Fashioned, Whiskey Sour	Maker’s Mark, Jim Beam, Woodford Reserve
Tennessee Whiskey#	Similar to bourbon but mellower due to the maple charcoal filtering, with a smoother, slightly smoky flavor.	Whiskey and Coke	Jack Daniel’s, George Dickel
Rye Malt Whiskey	At least 51% malted rye mash. Spicy, bold, and dry with peppery, herbal notes. Sharper and more intense mouthfeel compared to other whiskeys.	Rye Malt Old Fashioned	WhistlePig, Pikesville
American Rye Whiskey	At least 51% rye mash. Crisp, spicy, and peppery with hints of fruit and oak. Tends to have a dry finish with a more robust mouthfeel.	Manhattan	Old Overholt, Sazerac Rye
Light Whiskey*	Milder and lighter, with subtle vanilla and oak notes. Smoother on the palate with minimal spice.	Light Whiskey Sour	Seagram’s, Mellow Corn
Spirit Whiskey	Blend of neutral spirits and at least 5% of any standard category of whiskey. Thin and gentle on the palate with light flavor and body.	Spirit Whiskey Collins	Seagram’s 7 Crown, Hiram Walker
Scotch	Varies based on style and region, but classic characteristics include a smooth, smoky, and woody profile.	Rob Roy	Johnnie Walker, Glenfiddich, Macallan
Irish Whiskeys	Typically triple distilled, smooth and light with hints of vanilla and caramel. Less smoky than Scotch, with a silky mouthfeel and clean finish.	Irish Coffee	Jameson, Bushmills, Redbreast
Canadian Whiskies	Primarily corn and rye mash. Spicy, vanilla, and fruity notes giving a smooth finish with a clean, crisp edge.	Tornonto	Crown Royal, Canadian Club
Mexican Whiskies	Made from corn resulting in a sweet, slightly spicy whiskey, with hints of corn and caramel.	Jilo Old-Fashioned	Abasolo, Sierra Norte
Welsh Whiskies	Light and fruity with hints of malt, honey, and a gentle spice. Smooth and soft mouthfeel with a clean finish.	Welsh Sour.	Penderyn
German Whiskies	Warm and complex with flavors ranging from malty, fruity, and floral with hints of caramel, pepper, and spices.	German Whisky Sour	Slyrs, St. Kilian
Australian Whiskies*	Similar to Scotch styles, with notes of honey, tropical fruits, and a touch of oak.	–	Starward, Lark
English Whiskies	Varies greatly from grains used and styles; can be sweet, savory, spicy, or smoky.	–	English Whisky Co.
Japanese Whiskies	Subtle floral, fruity, and smoky notes, with hints of sandalwood, coconut, oak, and spices from Mizunara casks. Must conform to new regulations.	Japanese Highball	Suntory (Hibiki, Yamazaki), Nikka
Finnish Whiskies	Relatively new at distilling whiskey, known for experimenting with malt and grain whisky styles	–	Kyrö, Teerenpeli
French Whiskies	Often distilled in small batches, combining French craftsmanship with single malt traditions.	–	Brenne, Armorik
Indian Whiskies	Mostly made from molasses rather than grain, resulting in a sweeter profile that is closer to rum than whisky. Known for its rich flavor and warmth.	–	Amrut, Paul John
Taiwanese Whiskies	Taiwan is known for its unique tropical climate, which accelerates the aging process. The whiskies often have tropical fruity notes with a hint of spice.	–	Kavalan, Omar
Danish Whiskies	A growing whisky-producing industry focusing on small batches and unique cask finishes.	–	Stauning
Swedish Whiskies	Bold and complex with smoky, peppery, spicy, and oaken notes.	–	Mackmyra

^#Although Tennessee whiskey is sometimes referred to as a type of bourbon, modern distilleries generally avoid labeling their products as such, emphasizing their unique identity instead

*Light whiskey has a minimum ABV of 80%, while Australian whiskies have a minimum ABV of 37%.

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