Have you ever heard the traditional folk song “Whiskey in the Jar”? Or is that “Whisky in the Jar”? Just what is the difference between “whiskey” and “whisky”? And while we are at it, how do Scotch, bourbon, and rye figure in all of this? First of all, they are all types of whiskey (or whisky—more on that later).
Generally speaking, whiskey (or whisky) can be any of a variety of distilled liquors that are made from a fermented mash of cereal grains and aged in wooden containers, which are usually constructed of oak. Commonly used grains are corn, barley malt, rye, and wheat. So what is it that sets these liquors apart? In a nutshell, the name is based on factors such as the type of cereal grain used in the distilling process as well as how and where it was produced.
So why do you see the name of the liquor spelled both as “whiskey” and as “whisky?” No, it’s not due to a spelling error or typo. It is generally spelled “whiskey”—with an e—in the United States and Ireland. It is spelled “whisky”—without the e—in Scotland and Canada, which are both well known for their whisk(e)y, and in several other countries.
Before we go on to explain the differences between whiskey, Scotch, bourbon, and rye, here is a quick primer on whiskey in general. Whiskeys can be straight or blended: the former are not mixed with anything or are mixed only with other whiskey from the same distiller and distillation period; the latter can include various combinations of whiskey products from different distillers and different distillation periods as well as other flavorings, such as fruit juice. Blended whiskeys generally have a lighter flavor than straight whiskeys.
Scotch is a whisky (no e) that gets its distinctive smoky flavor from the process in which it is made: the grain, primarily barley, is malted and then heated over a peat fire. There are United Kingdom laws governing the definitions of various categories and marketing of Scotch whisky; they set out production regulations and specify that a whisky cannot be called Scotch unless it is entirely produced and bottled in Scotland.
Bourbon, a whiskey that was first produced in Kentucky, U.S., uses at least 51% mash from corn in its production. It also uses a sour mash process—that is, the mash is fermented with yeast and includes a portion from a mash that has already been fermented. U.S. regulations specify that in order for a whiskey to be called bourbon, it must be made in the United States. There are also regulations dictating the ingredients and production methods of the spirit.
And rye whiskey? It’s a whiskey that uses a rye mash or a rye and malt mash. In the United States, regulations stipulate that the mash must be at least 51% rye in order for it to be called rye whiskey. In Canada, regulations do not specify a minimum percentage of rye.
Any whiskey aficionado will be able to tell you that there are more factors and nuances than what we’ve mentioned above, such as what water was used to make the spirit or how long the mash is heated, various blendings, etc. This is an admittedly concise, yet hopefully helpful, primer.
So, what IS in the jar? Given that the song in question is a traditional Irish folk song, it’s probably whiskey. With an e.