Bourbon vs whiskey: what's the difference?
Bourbon, rye, Scotch, Irish and Canadian: what the law says about each and how they taste different.
All bourbon is whiskey. Most whiskey is not bourbon. Here is what actually separates them.
Whiskey is the family name
Whiskey is any spirit distilled from grain and aged in wood. Everything after that is a matter of which grain, which barrel, and which country's rules apply. The spelling changes by country too: whiskey in the United States and Ireland, whisky in Scotland, Canada and Japan. It tells you nothing about quality.
Bourbon
American, at least 51 percent corn, aged in new charred oak, nothing added but water. New oak is the key phrase. Because the barrel has never held anything before, it gives up a lot of vanilla, caramel and toasted spice quickly. That is why bourbon tastes sweeter and rounder than most whiskey and why it does not need decades in a warehouse to taste finished. It does not have to come from Kentucky, though most of it does.
Rye
American rye is at least 51 percent rye grain, also in new charred oak. Rye is drier and peppery, with mint, clove and a snappy finish. If your Manhattan tastes thin and sweet, rye is the fix. Bonded rye at 100 proof is the classic cocktail choice.
Tennessee whiskey
Made like bourbon, then filtered through sugar maple charcoal before barrelling. That step takes the edge off and leaves a slightly softer, sootier sweetness.
Scotch
Scottish, made from malted barley or a mix of grains, aged at least three years in used barrels, usually ones that held bourbon or sherry. Used barrels give up much less vanilla, so Scotch leans drier, nuttier and more cereal-driven than bourbon. Single malt means malted barley from one distillery. Blended Scotch mixes malt and grain whisky from several. Region shapes the style: Speyside is mostly soft and fruity, Highland is broad, Islay is where the peat smoke lives.
Irish whiskey
Irish whiskey is typically triple distilled, which makes it lighter and smoother, and it is usually unpeated. It is the easiest whiskey to hand someone who does not drink whiskey, and it works well in coffee drinks and highballs.
Canadian whisky
Blended, often with a large share of corn, and generally light, soft and gently sweet. It mixes with ginger ale or cola without a fight, which is exactly what most people want from it.
Japanese whisky
Built on the Scotch model, usually clean, precise and balanced, with less smoke. Labelling rules have tightened in recent years, so check that the bottle says it was distilled and aged in Japan.
How to choose between them
If you want sweet, round and easy to sip, go bourbon. If you want spice and structure in a cocktail, go rye. If you want dry, nutty and complex, go Scotch, and decide first whether you want smoke. If you want light and forgiving, go Irish. If you are pouring into a tall glass with ginger ale, Canadian does the job without spending up.
A note on price
Whiskey price tracks age, scarcity and demand more than quality. A four year old bourbon can taste better with a cube of ice than a bottle that costs three times as much. Spend on what you drink the way you drink it.
Selection changes week to week, so call to confirm a specific bottle.