What Is Whiskey | How Is it Different From Scotch, Bourbon, & Rye?

If you mash grain, ferment it, distill it, and age it in barrels, what do you get?  Depends on the details. The ratio of grains you use, the location of the distillery, and the barrels you use all influence what the final result tastes like, and what it’s called.

So if you’ve ever wondered about the difference between whiskey and whisky, or the defining elements of scotch, bourbon, or rye, read on.

What Is Whiskey/Whisky?

So, just what is whiskey/whisky? Well, whiskey and whisky are essentially the same drink in terms of basic ingredients and processing. But the devil’s in the details; here the deciding factor is location. Spelling usually indicates country of origin. The countries most famous for their whisky/whiskey are Scotland, Ireland, the United States, Canada, and Japan. If you have to make a guess, check if the countries name has an ‘e’ in it; if so, they probably use the ‘e’ in whiskey.

whisky: Scotland, Japan, Canada

whiskey: Ireland, United States

What Is Scotch?

The key element that defines scotch whisky is similar – it has to be made in Scotland. Originally, scotch was made entirely from malted barley. Different blends involving other grains started being made in the late 18th century. Now scotch must contain some malted barley to earn the label, but it can involve corn, rye, and other grains. Scotch is also aged in oak barrels for at least 3 years.

The Scotch Whisky Association outlines regulations for labeling, including rules surrounding age, malt, and grain label markers. The phrase ‘single malt’ in particular is associated closely with scotch. If you’ve heard the phrase ‘single-malt’, that means the grain was mashed and processed entirely at one distillery and not blended. ‘Single malt scotch whisky’ will also be made entirely of malted barley.

What Is Bourbon?

Bourbon has some of the clearest legal requirements for labeling.

• Produced in the United States
• Made from a grain mixture that is at least 51% corn
• Aged in new, charred oak containers

There are also a few requirements for the proof level at different distilling steps, but the average consumer isn’t likely to be worried about that distinction.

The definition of bourbon is particular. The history of the name bourbon is a little bit ambiguous. Typically, it’s considered to derive from Bourbon County, Kentucky. Alternately, it could also be inspired by Bourbon Street, New Orleans. New Orleans was one of the early markets for Kentucky distillers. Due to the high corn content, bourbon is generally fairly sweet compared to other whiskies.

What Is Rye?

Whiskey that is labeled “Rye”, confusingly, may or may not contain the grain rye. Canadian whisky in particular is sometimes called ‘rye whisky’ even if it doesn’t contain rye. Historically, the majority of Canadian whiskys did, and the name has held on even as the popular make-up of Canadian whisky has shifted. American rye, however, does contain rye. By law, it makes up at least 51% of the grain mash. Rye is known for adding a spicier flavor to the whiskey.

Summary

These four brown liquors are start from a similar base, but the details are the key to everything. Whiskey/whisky can be made from any grain, and the barrel aging doesn’t have many particular restrictions. Scotch involves malted barley and oak barrels. Bourbon involves corn and new charred oak barrels. Rye whiskey involves rye grain – unless it’s Canadian, and then all bets are off.

-Courtesy: https://www.sporcle.com/blog/2018/08/what-is-whiskey-how-is-it-different-from-scotch-bourbon-rye/

The Axe porridge (A Russian folk tale)

Once upon a time, in Russia, an old soldier was returning home from the wars. He had been walking all day. He was tired and hungry. Night was drawing close. He needed a meal, and somewhere to spend the night. Soon he came to a little village. He knocked on the door of the first hut.

A little old woman opened the door. ‘What do you want?’ she asked him.

‘I am looking for a place to stay the night,’ replied the soldier.

‘Come in then,’ said the old woman. She opened the door wide, and stepped aside to let him enter.

The soldier entered the hut and set down his belongings in a corner.

‘I am hungry, ma’am,’ said the soldier. ‘May I trouble you for something to eat?’

The old woman had plenty of food in the house. But she was mean and miserly and didn’t want to share. She pretended to be very poor and wept, ‘Oh poor old me! I have nothing in the house. I have eaten nothing myself all day!’

The soldier was a clever and observant man. He could see that the woman was not poor. He suspected she had plenty of food in the house. Noticing an axe lying in a corner, he said, ‘Well, then maybe I could make us some porridge out of that axe.’

‘Axe porridge? How is that possible?’ cried the old woman, astonished.

‘I’ll show you how to make it,’ replied the soldier. ‘Just give me a pot.’

The old woman was intrigued. She quickly ran and brought the soldier a pot. The soldier washed the axe and put it in the pot. He filled the pot with water and put it on the fire, and waited for it to boil. From time to time he would stir the water slowly with a ladle.

When the pot began to steam, he dipped a spoon into the water and tasted it. ‘It will soon be ready,’ he said. ‘It’s delicious, but would have been better for a bit of salt. Too bad that you have no salt.’

‘Oh, I do have salt,’ said the old woman, quickly handing him some.

The soldier added the salt and tasted the water again. ‘Hmmm. Even better. Now if only I could add some oats to it. Too bad you don’t have any oats.’

‘Oh, let me find some for you,’ cried the old woman. She rushed off to the pantry and came back with a bag of oats. ‘Here you are. Add whatever you need,’ she said.

The soldier added the oats. He went on with his cooking, stirring the pot from time to time. The old woman watched the soldier, fascinated. She had never seen axe porridge being cooked before.

The soldier tasted the porridge again, and said, ‘It’s coming along really well. Now if only there was a bit of milk to put into it. Milk does bring out the flavour. Too bad there is none.’

The old woman ran off and came back with a jugful of milk. ‘Here’s some milk,’ she cried, handing him the jug. ‘Use as much as you need.’

The soldier added the milk and stirred. After a while, he tasted the porridge again and said, ‘It is tasting wonderful! Now if only there was some butter, it would be perfect. Too bad there is none.’

The old woman rushed off to the pantry again, and came back with a dish of butter. ‘Here’s some butter,’ she cried. ‘Add as much as you want.’

The soldier added the butter and stirred the pot. He tasted the porridge and said, ‘It is done, ma’am. Now get us two bowls and a couple of spoons!’

The old woman bustled round for the bowls and spoons. The soldier ladled the porridge into the bowls, and set the bowls on the table. ‘Let us eat!’ he said.

The old woman and the soldier began to eat the porridge. It really was delicious.

The old woman was amazed. ‘I did not know that one could make porridge out of an axe, or that axe porridge could be so delicious,’ she declared.

The soldier said nothing, but ate his porridge and laughed silently to himself.