Whiskey

Photo by Thomas Park @thomascpark

Whiskey takes its name from the Celtic word uisqebaugh, which means "water of life."

With a few exceptions, whiskeys are grain-based and wood-matured spirits distilled in the United States and Ireland, whereas as whiskys are produced in Scotland and Canada. Those distilled in the United States and barrel-aged are usually classified as Bourbon, while those from Scotland are Scotch.

Different grains are used to produce whiskeys, including barley, malted barley, rye, malted rye, wheat, and corn. Irish whiskeys made from malted barley are called Single Malt Whiskeys, those produced from wheat or corn are Grain Whiskeys, and combinations of the two are known as Blended Whiskeys.

Whiskeys made from 100% barley are called Pure Pot Still Whiskeys.

White Whiskey
Also known as moonshine, colorless whiskeys are a growing niche market for craft distillers in the United States. The color of whiskey comes from the time it is kept in wooden kegs, generally two years at least. White whiskeys don't undergo that aging process, so they don't pick up the color, smell or even taste it provides. 

Rye Whiskey
An American icon once distilled by George Washington, whiskeys made from rye are less common than bourbons but distinctively robust and cherished by experienced drinkers.

Corn Whiskey
Also known as Corn Liquor or White Lightning, this is an American liquor made from a mash made of at least 80 percent corn. Based on the typical American moonshine,  commercial distillers are producing corn whiskeys for retail sale. The whiskey is typically distilled at a high proof (up to 160 proof), then diluted with water to at most 62.5 percent alcohol by volume, but usually 40 percent alcohol by volume, and bottled for sale. Straight Corn Whiskey is aged in used or uncharred new oak containers for 2 years or more. Whiskeys produced in this manner and aged for at least 4 years are often designated "bottled in bond."

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