Definitions of what constitutes a whisk(e)y vary but basically it can be defined as any spirituous liquor made from grain. Scotch and Irish whiskies are primarily made from barley. Canadian and American Rye whiskies are made from rye while bourbon is made from corn. American whiskies are usually heaver than Scotch or Irish whiskies and there is also a difference in the aging process. In the case of Scotch, the whiskey is aged in reused casks whereas in America, the FAA regulations to not permit an age label to be added to a whisky unless it is aged in a new cask.

A common ingredient to all types of whisky is barley malt - barley that has been moistened, allowed to sprout and then kiln dried. Scotch and Irish whiskies generally have a much higher malt content that do American and Canadian whiskies.

Up until 1826, whisky was made entirely by the pot distillation process. In that year the continuous still was invented lowering enormously the cost of production and contributing to the growth of the market for whisky. However, the continuous still produces a much lighter bodied whisky and malt whiskies are still made by the pot distillation process.

In the mid nineteenth century the practice arose of blending malted and unmalted whiskies. Prior to that time, all whiskies were unblended and the character of the drink depended - much like wine - on the place of origin and the age.

In relation to blended Scotch whisky it is important to note than only “whiskies” are blended together, there is no other added spirit or other flavorings. Blends are aged both before and after the blending process and no whisky can be sold under 3 years of age. These days most whiskies appearing on the market are aged for a minimum or eight years.

Irish whiskies are very similar to Scotch but lack the “smokey” taste of the latter. In Scotland, barley malt is dried in kilns with a porous floor above the peat fires. It is this that gives any Scotch its characteristic taste. In Ireland the malt is dried in kilns with non porous floors.

Bushmills Irish Whiskey comes from Northern Ireland and is distilled using the pot still process while Jamesons comes from the Irish Republic and is a blended whiskey. There are many other varieties but these two are the best known in Asia.

American and Canadian whiskies are made differently from Scotch and Irish whiskies. Under FAA regulations the amount of “primary grain” in either a rye or bourbon whiskey must be at least 51%. About 10% barley malt is used on average with the balance being either rye or corn.

There are two processes used for manufacture of bourbon. These are the “sweet mash” and the “sour mash”. In the former, a mixture of around 75% corn is used while the latter uses only 60% corn. Sour mash whisky produces a finer whisky however the sweet mash produces the greater volume.

Southern Comfort is a variant of American whisky and is really a peach flavored bourbon. It can be drunk neat as a liqueur or substituted for almost any whisky in mixing a cocktail. Because of the flavoring however, the result will be less dry than would be the case if a straight whisky were used.