A Global Guide to the Different Whisky Types

The world of whisky is incredibly diverse, encompassing many styles, flavours, and traditions. While it's difficult to provide an exact number, we can categorise different whisky types into several broad types based on factors such as production methods, ingredients, and geographical origin. Here are some of the main types of whisky from around the globe:

Scotch Whisky

Scotch whisky, often called Scotch, is distilled and aged in Scotland and is renowned worldwide for its tradition, variety, and quality. To be legally classified as Scotch, the spirit must adhere to regulations defined by Scottish and UK law. Read on for an overview of Scotch whisky for those seeking to understand this celebrated spirit:

Origins and Production

Scotch whisky has deep roots in Scottish history, with its production dating back centuries. It is made primarily from malted barley and water, although some use additional grains. The process involves malting, mashing, fermentation, distillation, and ageing.

Types of Scotch

There are several types of Scotch whisky, including Single Malt (made from malted barley in one distillery), Single Grain (made from malted barley and other grains at a single distillery), Blended Malt (a blend of single malts from different distilleries), Blended Grain (a mix of single grains from different distilleries), and Blended Scotch Whisky (a blend of one or more single malts with one or more single grains).

Ageing

Scotch must be aged in oak barrels for at least 

three years, but many are aged longer to develop deeper flavours. The ageing process in Scotland's unique climate contributes significantly to the whisky's character, adding complexity, colour, and a range of flavours from the oak.

Regions

Whisky-producing regions of Scotland - such as Speyside, Islay, Highland, Lowland, Campbeltown, and Islands - each impart distinct characteristics to their whiskies, from the peaty and smoky flavours of Islay to the light and floral notes of the Lowlands.

Tasting Notes

Scotch whiskies offer a broad spectrum of flavours influenced by specific ingredients, distillation methods, and regional characteristics. Typical tasting notes include peat, smoke, fruit, vanilla, caramel, and wood spice, with variations in intensity and balance depending on the style and region.

Malted Barley

Scotch whisky primarily uses malted barley to produce single malts, while grain whisky may include wheat or corn, contributing to a wide range of flavour profiles from rich and complex to smooth and mild.

Oak Barrels

The type of oak and previous use of the barrels (e.g., sherry, bourbon) significantly influence the flavour, adding notes of vanilla, caramel, fruit, and spice.

Peat Smoke Character

Particularly in Islay whiskies, peat to dry malted barley imparts a distinctive smoky flavour with varying intensity levels across different whisky brands and expressions, from subtly smoky to intensely peated.

Protected Status

Scotch whisky is a protected designation, meaning it must be distilled and aged in Scotland to be legally labelled as Scotch. This ensures adherence to strict production standards and maintains the quality and heritage of the spirit.

Irish Whiskey

Irish whiskey is a smooth, often triple-distilled spirit known for its approachable flavour and rich history. Below are some typical features for those curious about Irish whiskey:

Triple Distillation

One of the most distinctive features of many Irish whiskeys is the process of triple distillation, which is not a requirement but a common practice. This additional distillation step typically yields a lighter, smoother spirit than its Scotch counterpart, which is normally distilled twice.

Varieties of Irish Whiskey

Irish whiskey comes in several types, including Single Malt (made from 100% malted barley and distilled in pot stills at a single distillery), Single Pot Still (made from a mix of malted and unmalted barley, distilled in a pot still), Grain Whiskey (made from grains other than barley or a combination of grains, distilled in column stills), and Blended Whiskey (a blend of two or more of the types above).

Ageing

By law, all Irish whiskey must be aged in wooden casks for at least three years, though many distilleries choose to age their spirits for longer to enhance the complexity and depth of flavours. The ageing process takes place on the island of Ireland, contributing to the whiskey's authentic character.

Flavour Profile

Irish whiskey is celebrated for its smoothness and variety of flavours, ranging from light and fruity to rich and creamy, depending on the distillation process and the types of barrels used for ageing. Typical tasting notes include vanilla, honey, caramel, and spice, which are generally approachable and easy-drinking.

History and Heritage

Irish whiskey has a storied past, with records of distillation dating back to the 12th century. It was once the most popular spirit in the world. Although it faced decline in the 20th century, Irish whiskey has experienced a remarkable resurgence in recent years, with an increasing number of distilleries contributing to a vibrant and growing industry.

Barley-Based Mash

Predominantly made from barley, including malted and unmalted varieties, Irish whiskey's flavour profile can range from sweet and fruity to spicy and nutty, depending on the specific style and distillation process.

Popularity

Irish whiskey's resurgence is marked by both a respect for tradition and an enthusiasm for innovation, with old and new distilleries producing a wide range of styles that appeal to a broad audience.

Japanese Whisky

Japanese whisky is a unique and highly respected category that blends traditional Scottish distilling techniques with Japan's meticulous craftsmanship and innovative approach. It is characterised by diverse flavours, from light and floral to rich and peaty, reflecting Japan's varied climates and distilling practices. 

Japanese whisky makers often experiment with different types of barley, yeast strains, and wood casks, including the native Mizunara oak, to create distinctive and complex flavours. Japanese whisky has become sought after by connoisseurs and collectors worldwide, marking Japan as a significant player in the global whisky scene.

Influence of Scottish Techniques

Japanese whisky production is heavily influenced by Scottish methods, incorporating similar distillation processes and often using malted barley. This foundation contributes to a quality and style that resonates with fans of Scotch whisky, yet with a distinctively Japanese refinement. 

Diverse Flavour Profiles

Japanese whisky showcases a wide range of flavours, from light and floral to rich and peaty, reflecting the various approaches of different whisky distilleries across Japan. The precision and care in the production process result in clean, well-balanced whiskies.

Use of Unique Japanese Ingredients

Some distilleries incorporate local ingredients, including Japanese barley, unique strains of yeast, and even water sourced from Japan's pristine natural reserves, contributing to the subtle nuances that differentiate Japanese whisky from its global counterparts.

Innovative Ageing Practices

Japanese distilleries experiment with various barrel types, including Mizunara oak, native to Japan. Mizunara imparts distinct spice, incense, and coconut flavours, adding complexity and uniqueness to the whisky.

International Acclaim

Japanese whisky has gained international acclaim for its quality and craftsmanship, winning numerous global awards. This recognition has elevated Japan's status in the whisky world, making its products highly sought after by connoisseurs and collectors.

USA Bourbon Whiskey

Bourbon whiskey is distinctly American, with a rich heritage and strict production guidelines contributing to its unique character and flavour. Here's a summary for those keen to learn more about bourbon whiskey:

Corn-Dominated Mash Bill

Bourbon whiskies are characterised by their mash bill, which must contain at least 51% corn, giving it a sweeter flavour profile than whiskeys with higher rye or barley content.

Ageing Process

Bourbon must be aged in new, charred oak barrels, which impart deep vanilla, caramel, and oak flavours. There's no minimum ageing period to be called bourbon, but to be labelled as ‘straight bourbon’, it must be aged for at least two years. The ageing process in these charred barrels is crucial for developing bourbon's rich colour and flavour.

Geographic Ties

While bourbon can be made anywhere in the United States, it is strongly associated with Kentucky, where the spirit's history runs deep, and most bourbon is still produced today. The state's climate, with its hot summers and cold winters, is ideal for ageing bourbon, allowing for an optimal expansion and contraction of the barrels that enhance flavour development.

Distilled to 160 Proof

Bourbon must be distilled to 160 proof (80% alcohol by volume) or less and entered into the barrel for ageing at 125 proof (62.5% ABV) or less, ensuring a robust flavour concentration. 

No Additives Allowed

The production of bourbon prohibits the addition of any flavouring, colouring, or other additives, ensuring that its taste and aroma are derived purely from the grain, fermentation, distillation, and ageing processes.

Flavor Profile

Bourbon offers a rich and versatile flavour spectrum that ranges from sweet and smooth, with notes of corn, vanilla, and caramel, to more complex and spicy profiles, depending on the specific grain mix and ageing conditions, making it popular for sipping neat, on the rocks, or as a base for a wide range of cocktails.

Popularity

Bourbon has experienced a resurgence in popularity, both in the United States and internationally, thanks to its rich flavour and versatility in cocktails. Whether enjoyed neat, on the rocks or as the base of a cocktail, bourbon whiskey offers a taste of American tradition and craftsmanship.

Tennessee Whiskey

Tennessee whiskey is a type of American whiskey that shares many similarities with bourbon but is distinguished by a unique production process and geographic designation. The following are the features and requirements of Tennessee whiskey:

The Lincoln County Process

The key characteristic that sets Tennessee whiskey apart from bourbon is the Lincoln County Process, a method of charcoal mellowing. Before ageing in new, charred oak barrels, the whiskey is filtered through or steeped in charcoal chips, usually made from sugar maple trees. This extra step imparts the whiskey a smoother, mellower flavour, distinguishing it from its bourbon cousins.

Geographic Origin

As the name suggests, Tennessee whiskey must be produced in Tennessee. This geographical restriction is similar to how Champagne must come from the Champagne region of France, emphasising the importance of location in the identity of the whiskey.

Ingredients and Ageing

Like bourbon, Tennessee whiskey is primarily made from a corn-based mash (at least 51% corn), and it must be aged in new, charred oak barrels. The ageing process varies, with no minimum specified by law, but many distilleries age their whiskey for several years to develop depth and complexity in flavour.

Charcoal Mellowing Process

Tennessee whiskey is distinguished by its unique charcoal mellowing process, known as the Lincoln County Process, where the spirit is filtered through sugar maple charcoal before ageing, resulting in a smoother flavour.

Flavour Profile

Tennessee whiskey is known for its smooth, rich flavour, with notes of caramel, vanilla, and sometimes a smoky sweetness due to the charcoal mellowing process. The precise flavour profile can vary between distilleries based on their specific recipes, ageing processes, and the charcoal mellowing technique.

Legal and Cultural Status

While Tennessee whiskey shares many legal production standards with bourbon, it is recognized as a distinct whiskey category in the United States. It enjoys a storied history and cultural significance in Tennessee, closely associated with the region's musical heritage, including country and blues music.

Rye Whiskey 

Rye whiskey, celebrated for its robust flavour profile, is defined primarily by the significant presence of rye in its mash bill. By legal standards, to qualify as rye whiskey in the United States, the mash must consist of at least 51% rye grain. The balance often includes a mix of barley and corn, though innovative distillers may incorporate additional grains to create unique variations.

Production

The production process of rye whiskey mirrors that of bourbon, but with rye taking the lead role, this spirit carves out its own identity. It undergoes distillation to a maximum of 80% alcohol by volume and, when aged in new, charred oak barrels for a minimum of two years, it earns the designation of ‘straight rye whiskey’.

Ageing Process

Like bourbon, rye whiskey is aged in new, charred oak barrels, with those aged for two or more years labelled as ‘straight rye whiskey’, enhancing its complexity and depth.

Flavour Profile

Rye whiskey is known for its bold, spicy character - a departure from the sweeter, smoother profile of bourbon. This spiciness, alongside notes ranging from fruity to floral, makes rye whiskey a favourite among connoisseurs seeking depth and complexity in their spirits. In fact, rye whiskey is renowned for its distinctive spicy flavour profile, offering a sharper and more pronounced taste compared to its bourbon counterpart.

Minimum 51% Rye Mash

By law, rye whiskey must be made with a mash bill of at least 51% rye grain, contributing to its unique flavour characteristics. The higher rye content gives this whiskey a less sweet taste, setting it apart from the corn-heavy mash bill of bourbon, known for its sweetness.

Versatile in Cocktails

The robust flavour of rye whiskey makes it a popular choice for classic cocktails such as the Manhattan, the Old Fashioned, and the Sazerac, where its spiciness balances well with other ingredients.

American Single Malt Whiskey

American whisky is a burgeoning category within the United States, drawing attention for its distinct approach to the traditional single malt style. Crafted exclusively from malted barley at a single distillery, American single malts offer a diverse palette of flavours, ranging from the classic notes of fruit and vanilla to innovative profiles influenced by local climates and unique ageing practices. 

This category is marked by its creativity and experimentation, with distillers across the country exploring different barley types, distillation methods, and barrel finishes, including new, charred, or previously used barrels. While not yet defined by strict federal standards like its Scotch counterpart, American single malt whisky is gaining popularity and recognition for its quality and distinctive American twist on the classic single malt whisky.

100% Malted Barley

American single malt whiskey is crafted exclusively from malted barley. This practice aligns with traditional single malt production and imparts a rich and nuanced grain-forward flavour profile.

Distinctive Flavour Variations

The flavour of American single malt whiskey can vary widely, showcasing notes ranging from sweet and fruity to peaty and smoky, influenced by the specific malting process, fermentation, and distillation methods used by each distillery.

Aged in Oak Barrels

While the ageing process and the type of oak barrels used (new or used, charred or uncharred) can vary, American single malt whiskey is typically aged in oak barrels, contributing to its depth of flavour, complexity, and colour.

Craft Production Techniques

Many American single malts come from craft distilleries experimenting with local barley varieties, yeast strains, and innovative ageing processes, resulting in unique and diverse flavour profiles that reflect their specific terroir.

Emerging Category with No Federal Standard

Unlike bourbon or rye, American single malt whiskey is an emerging category that lacks a formal federal standard, though efforts are underway to define it legally.

Bottled In Bond

Bottled in Bond is a designation for American whiskey that adheres to a set of legal regulations established by the Bottled-in-Bond Act of 1897. This designation was created to ensure the quality and authenticity of whiskey at a time when adulteration was common. Here’s an overview for those interested in understanding what Bottled in Bond whiskey is:

Strict Legal Requirements

Bottled in Bond whiskey must adhere to the United States' Bottled-in-Bond Act of 1897, requiring it to be the product of one distillation season by a single distiller at a single distillery. It must be aged in a federally bonded warehouse for at least four years and bottled at exactly 100 proof (50% alcohol by volume).

Bottled at 100 Proof

Bottled in Bond whiskey must be bottled at exactly 100 proof (50% alcohol by volume), providing a consistent standard for strength and quality across all Bottled in Bond products.

Single Season Production

The whiskey is distilled during a single season (either January to June or July to December), ensuring a consistency and uniformity in flavour that reflects the specific conditions and techniques of that production period.

Ageing Process

With a minimum ageing requirement of four years in a federally supervised warehouse, Bottled in Bond whiskey develops a depth of flavour and complexity, benefiting from the controlled ageing environment.

Quality and Purity Assurance

The Bottled in Bond designation guarantees a high level of quality and purity, as the whiskey must be produced under the strict supervision of United States government officials and meet specific standards beyond those of standard whiskey production.

Labelling Requirements

The label on a Bottled in Bond whiskey must clearly state the distillery where it was produced and, if different, where it was bottled. This transparency ensures traceability and authenticity for consumers.

Flavour Profile

Thanks to the specific production and ageing requirements, Bottled in Bond whiskeys often exhibit a rich and robust flavour profile, with a balanced strength that appeals to enthusiasts seeking a whiskey that showcases traditional American distilling excellence.

Canadian Whisky

Canadian whisky, often affectionately known as ‘rye whisky’ in Canada regardless of its actual rye content, is a versatile and smooth spirit that has been a staple in bars and homes for generations. Here's a complete overview for those interested in the basics:

Rye-Forward Flavour

Although not always made predominantly from rye, Canadian whisky is often referred to as ‘rye whisky’ in Canada due to its historical use of rye grain, which imparts a spicy and fruity flavour profile that is somewhat synonymous with the category.

Blended for Smoothness

Canadian whisky is typically a blended spirit, combining various grain whiskies to achieve a smooth, balanced, and versatile flavour. This blending process allows for a wide range of taste experiences, from light and smooth to rich and complex.

Aged in Oak Barrels

Like other world whiskies, Canadian whisky must be aged in oak barrels for a minimum of three years, with many brands opting for longer ageing periods to develop deeper flavours and a more refined character.

Flavour Profile

Known for its mildness and approachability, Canadian whisky often exhibits a gentle sweetness with notes of vanilla, caramel, and toffee, making it highly approachable for both new whisky drinkers and seasoned enthusiasts.

Diverse Grain Bill

While rye may play a significant role in flavouring, Canadian whiskies can also include corn, barley, and wheat in their mash bills, contributing to the category’s diversity in flavours and styles, with each grain adding its own unique characteristics to the final product. 

Indian Whisky

Indian whisky is a rapidly growing segment of the global spirits market, known for its diverse styles and flavours that cater to a wide range of palates. Often made from molasses or a mix of grains, it's produced in a climate that accelerates maturation, allowing for the development of rich and complex flavours in a shorter period. While some Indian whiskies adhere to traditional methods, others innovate with local ingredients and ageing processes.

Tropical Aging Environment

Indian whisky benefits from a tropical climate, which accelerates the ageing process, leading to a faster maturation rate compared to whiskies aged in cooler climates. This results in a richer and more complex flavour profile in a shorter period of time.

Flavour Profile

Indian whiskies exhibit a diverse range of flavours, from bold and spicy to fruity and floral, reflecting the diverse production methods and ingredients used across different distilleries in India.

Innovative Ingredients

While some Indian whiskies use traditional grains like barley, others incorporate local grains, including molasses and rice, contributing to unique flavour profiles that distinguish Indian whisky from other world whiskies.

International Recognition

Several Indian whisky brands have gained international acclaim, winning prestigious awards and recognition for their quality and craftsmanship, showcasing the ability of Indian distilleries to produce world-class spirits.

Variety of Aging Barrels

Indian distilleries experiment with a variety of barrel types for ageing their whisky, including those previously used to age bourbon, sherry, and even local wines, adding layers of complexity and varied flavour notes to the whisky.

Australian Whisky

Australian whisky has emerged as a notable player in the global whisky scene, celebrated for its innovation and quality. Distillers across the continent leverage Australia's diverse climate and locally sourced ingredients to produce a wide range of flavours, from the rich and peaty to the smooth and delicate.

The industry, while relatively young, has quickly gained a reputation for premium products, often using unique ageing processes and experimenting with different types of barrels, including those made from native Australian woods.

This approach has led to several Australian whiskies receiving international acclaim, highlighting the country's growing influence in the world of fine spirits. The success of Australian whisky is a testament to the skill and creativity of its producers, making it a must-try for enthusiasts looking to explore new and exciting whisky offerings.

Barley-Rich Productions

Australian whisky often features a prominent use of locally grown barley, including both malted and unmalted varieties. This not only contributes to the spirit's rich, grain-forward profile but also reflects the quality of Australia's agricultural produce.

Ageing Conditions

The diverse Australian climate, ranging from the cooler, maritime conditions of Tasmania to the warmer, tropical north, impacts the maturation process significantly. This variability allows for a wide spectrum of flavours, from deep and complex to light and vibrant, often achieved in a shorter ageing period due to higher average temperatures.

Innovative Distilling Techniques

Australian distilleries are known for their innovation and experimentation with distilling techniques and equipment, which can include unique still designs and specialised distillation processes. This innovative spirit contributes to the distinctive character of Australian whisky.

Use of Local and Imported Casks

Australian whiskies are aged in a variety of cask types, including those previously used to age sherry, port, wine, and bourbon, as well as native Australian woods. This practice imparts unique flavour profiles, ranging from rich and fruity to subtle and complex.

Global Recognition

The Australian whisky industry has gained significant international acclaim for its high-quality products, with several distilleries winning prestigious awards. This recognition highlights the craftsmanship, quality, and unique characteristics of Australian whisky, making it highly sought after by enthusiasts around the world.

Other International Whiskies

New World whisky refers to whisky produced outside the traditional distilling regions of Scotland, Ireland, the United States, Canada and Japan. This category encompasses a diverse and innovative array of spirits from countries not historically associated with whisky production, such as:

• Taiwan
• Sweden
• Norway
• France
• South Africa

These distilleries often bring a unique local twist to traditional whisky-making techniques, incorporating native grains, utilising local water sources, and experimenting with various ageing processes, including the use of indigenous wood types for barrels.

The result is a captivating range of flavours and styles, reflecting each country's unique climate, terroir, and cultural approach to craftsmanship. New World whiskies are gaining international acclaim, expanding the global whisky landscape with their unique contributions and challenging traditional notions of what whisky can be.

Where to find the best World Whisky

Whether you’re interested in Scottish, Irish, or world whisky, there’s so many different whisky types to discover. Want to learn about the difference between whisky and whiskey? Read our expert guide.

Or, if you just fancy a dram, find yours at Lochs of Whisky.