Whiskey Wisdom: Scotch vs. Bourbon vs. Rye

With the Kentucky Bourbon Festival fast approaching, Bardstown-bound travelers should bone up on their whiskey knowledge. The spirit comes in many varieties, but not everyone knows what makes them different. Read the following tips to make an informed decision next time you’re at the bar.

First and foremost, one should understand that whiskey is a family of distilled alcohols. Scotch is a whiskey, but not all whiskeys are considered scotch, with rules clearly defining how a drink earns its respective distinction. All whiskeys are made from a fermented grain mash, whether it’s bourbon made up of at least 51 percent corn mash, or scotch whiskey fermented from barley.

As you might have guessed, scotch is whiskey made in Scotland, but there’s a bit more to it than that. This spirit can only use malted barley, no whole grains allowed, nor caramel coloring, fermentation additives or any other shortcuts. Before bottling, scotch is to be aged in oak casks for at least three years.

Like their Scottish neighbors, Irish whiskey also has to be aged for at least three years. These spirits are allowed to be made from any cereal grain, though using two or more requires it to be labeled as blended whiskey.

Bourbon is America’s variety of whiskey, usually made from sour mash, which adds some mash from an older batch to start the fermenting process. It must be distilled to less than 160 proof, and requires no aging process, though the designation of straight bourbon requires at least two years in new, charred oak barrels. Tennessee whiskey, like your fifth of Jack, is straight bourbon made in its namesake state.

Rye whiskey, belonging to the friendly Canucks in the north, has the loosest definition. While it’s called rye, the only requirement is to have some rye in it, and to generally posses the aroma and taste of Canadian whiskey.