Editing Whisky

{{Short description|Distilled alcoholic beverage}}
{{about|the alcoholic beverage}}
{{Use dmy dates|date=January 2020}}
{{Infobox beverage
| name = Whisky
| image = Whiskyhogmanay2010.jpg
| caption = A glass of whisky
| abv = At least 40%<ref name="ABVWhiskMag">{{Cite web |last=Wisniewski |first=Ian |title=Does the ABV Really Matter? |url=https://whiskymag.com/story?does-the-abv-really-matter |access-date=20 July 2022 |website=Whisky Magazine |archive-date=23 January 2021 |archive-url=https://web.archive.org/web/20210123210306/https://whiskymag.com/story?does-the-abv-really-matter |url-status=dead }}</ref> (37% in Australia,<ref>{{Cite web |last=Bauer |first=Bruce T. |date=15 September 2016 |title=Why One Spirit Can Have Many Different ABVs |url=https://punchdrink.com/articles/why-one-spirit-has-different-abv-alcohol-proof-percentages/ |access-date=20 July 2022 |website=Punch}}</ref><ref>{{Cite web |title=Standard 2.7.5 – Spirits – 2.7.5—3(3)(b)(ii) |url=https://www.legislation.gov.au/Details/F2020C00028 |access-date=20 July 2022 |website=Federal Register of Legislation – Food Australia New Zealand Food Standards Code |date=5 December 2019 |publisher=Australian Government}}</ref> 43% in South Africa<ref name=ABVWhiskMag/>)
| ingredients = [[Malt]], water
| variants = {{Unbulleted list
   | [[American whiskey]]
   | [[Bourbon whiskey]]
   | [[Canadian whisky]]
   | [[English whisky]]
   | [[Irish whiskey]]
   | [[Japanese whisky]]
   | [[Scotch whisky]]
   | [[Tennessee whiskey]]
   | [[Welsh whisky]]
   }}
| colour = Pale gold to dark amber
| type = [[Liquor|Distilled beverage]]
| proof = 80 and higher
| introduced = 13th–15th century
}}
'''Whisky''' or '''whiskey''' is a type of [[liquor]] made from [[Fermentation in food processing|fermented]] [[grain]] [[mashing|mash]]. Various grains (which may be [[Malting|malted]]) are used for different varieties, including [[barley]], [[Maize|corn]], [[rye]], and [[wheat]]. Whisky is typically [[Aging (food)|aged]] in wooden [[cask]]s, commonly of charred [[white oak]]. Uncharred white oak casks previously used for the aging of [[Port wine|port]], [[rum]] or [[sherry]] may be employed during storage to impart a unique flavor and color.

Whisky is a strictly regulated [[Alcoholic spirit|spirit]] worldwide with many classes and types. The typical unifying characteristics of the different classes and types are the fermentation of grains, [[distillation]], and aging in wooden barrels.

==Etymology==
The word ''whisky'' (or ''whiskey'') is an [[anglicisation]] of the [[Classical Gaelic]] word {{lang|ghc|uisce}} (or {{lang|ghc|uisge}}) meaning "water" (now written as {{lang|ga|uisce}} in [[Modern Irish]], and {{lang|gd|uisge}} in [[Scottish Gaelic]]). This Gaelic word shares its ultimate [[Indo-European_vocabulary#Natural_features|origins]] with Germanic ''water'' and Slavic ''voda'' of the same meaning. Distilled alcohol was known in [[Latin]] as {{lang|la|[[aqua vitae]]}} ("water of life"). This was [[Calque|translated]] into [[Middle Irish]] as {{lang|mga|uisce betha[d]}},<ref>{{cite web|url=https://dil.ie/43063|title=uisce|work=[[Dictionary of the Irish Language|An Electronic Dictionary of the Irish Language]]|access-date=24 May 2024}}</ref> which became {{lang|ga|[[uisce beatha]]}} ({{IPA|ga|ˈɪʃcə ˈbʲahə}}) in [[Irish language|Irish]] and {{lang|gd|uisge beatha}} {{IPA|gd|ˈɯʃkʲə ˈbɛhə||}} in Scottish Gaelic. Early forms of the word in English included ''uskebeaghe'' (1581), ''usquebaugh'' (1610), ''usquebath'' (1621), and ''usquebae'' (1715).<ref>{{Cite book|last=James A. H. Murray|url=http://archive.org/details/oedxaarch|title=A New English Dictionary on Historical Principles: Founded Mainly on the Materials Collected by the Philological Society|date=1926|publisher=Clarendon Press at Oxford|others=Kragen Javier Sitaker}}</ref>

===Names and spellings===
Much is made of the word's two spellings: ''whisky'' and ''whiskey''.<ref>''Oxford English Dictionary'', Second Edition: "In modern trade usage, Scotch whisky and Irish whiskey are thus distinguished in spelling; 'whisky' is the usual spelling in Britain and 'whiskey' that in the U.S."</ref><ref name=CowderySpelling2/><ref name=CowderySpelling1/> There are two schools of thought on the issue. One is that the spelling difference is simply a matter of regional language convention for the spelling of a word, indicating that the spelling varies depending on the intended audience or the background or personal preferences of the writer (like the difference between ''color'' and ''colour''; or ''recognize'' and ''recognise''),<ref name="CowderySpelling2">{{Cite web |last=Cowdery, Charles K. |date=24 February 2009 |title=Why Spelling Matters |url=http://chuckcowdery.blogspot.com/2009/02/why-spelling-matters.html |website=The Chuck Cowdery Blog}}</ref><ref name="CowderySpelling1">{{Cite web |last=Cowdery, Charles K. |date=11 February 2009 |title=New York Times Buckles To Pressure From Scotch Snobs |url=http://chuckcowdery.blogspot.com/2009/02/new-york-times-buckles-to-pressure-from.html |website=The Chuck Cowdery Blog}}</ref> and the other is that the spelling should depend on the style or origin of the spirit being described. There is general agreement that when quoting the proper name printed on a label, one should not alter its spelling.<ref name=CowderySpelling2/><ref name=CowderySpelling1/>

The spelling ''whiskey'' is common in [[Ireland]] and the [[United States]], while ''whisky'' is used in all other whisky-producing countries.<ref>{{Cite book |last=Zandona |first=Eric |title=A World Guide to Whisk(e)y Distilleries |date=March 2013 |publisher=White Mule Press |isbn=978-0983638940 |location=Hayward |display-authors=etal}}</ref> In the US, the usage has not always been consistent. From the late eighteenth century to the mid-twentieth century, American writers used both spellings interchangeably until the introduction of newspaper style guides.<ref>{{Cite web |last=Zandona |first=Eric |title=Whiskey vs Whisky Series |url=http://www.ezdrinking.com/ezdrinking?tag=Whiskey+vs+Whisky |access-date=3 January 2015 |website=EZdrinking}}</ref> Since the 1960s, American writers have increasingly used ''whiskey'' as the accepted spelling for aged grain spirits made in the US and ''whisky'' for aged grain spirits made outside the US.<ref>{{Cite web |last=Zandona |first=Eric |title=Whiskey vs Whisky: Newspapers & Style Guides |url=http://www.ezdrinking.com/ezdrinking/2013/11/11/whiskey-vs-whisky-style-guides |url-status=dead |archive-url=https://web.archive.org/web/20150103225349/http://www.ezdrinking.com/ezdrinking/2013/11/11/whiskey-vs-whisky-style-guides |archive-date=3 January 2015 |access-date=3 January 2015 |website=EZdrinking}}</ref> However, some prominent American brands, such as [[George Dickel]], [[Maker's Mark]], and [[Old Forester]] (all made by different companies), use the ''whisky'' spelling on their labels, and the ''Standards of Identity for Distilled Spirits'', the legal regulations for spirit in the US, also use the ''whisky'' spelling throughout.<ref name="cfr5.22" />

===Scotch===
Whisky made in Scotland is simply called ''whisky'' within Scotland. Elsewhere and in the regulations of the [[Scotch Whisky Association]] (SWA) that govern its production, it is commonly called ''[[Scotch whisky]]'' or simply ''Scotch'' (especially in North America).

==History==
=== Early distilling ===
It is possible that [[distillation]] was practised by the [[Babylonia]]ns in [[Mesopotamia]] in the [[2nd millennium BC]], with perfumes and aromatics being distilled,<ref>Martin Levey (1956). "Babylonian Chemistry: A Study of Arabic and Second Millennium B.C. Perfumery", ''Osiris'' '''12''', p. 376-389.</ref> but this is subject to uncertain and disputed interpretations of evidence.<ref name="Forbes1970" />

The earliest certain chemical distillations were by Greeks in [[Alexandria]] in the 1st century AD,<ref name="Forbes1970">{{Cite book |last=Forbes |first=Robert James |url=https://books.google.com/books?id=XeqWOkKYn28C |title=A short history of the art of distillation: from the beginnings up to the death of Cellier Blumenthal |publisher=BRILL |year=1970 |isbn=978-90-04-00617-1 |access-date=29 June 2010}}</ref> but these were not distillations of alcohol. The medieval Arabs adopted the distillation technique of the Alexandrian Greeks, and written records in Arabic begin in the 9th century, but again these were not distillations of alcohol.<ref name="Forbes1970" /> Distilling technology passed from the medieval Arabs to the medieval Latins, with the earliest records in Latin in the early 12th century.<ref name="Forbes1970" /><ref>{{Cite book |last=Russell |first=Inge |url=https://archive.org/details/whiskytechnology00russ_601 |title=Whisky: technology, production and marketing |publisher=Academic Press |year=2003 |isbn=978-0-12-669202-0 |page=[https://archive.org/details/whiskytechnology00russ_601/page/n20 14] |url-access=limited}}</ref>

The earliest records of the distillation of alcohol are in Italy in the 13th century, where alcohol was distilled from wine.<ref name="Forbes1970" /> An early description of the technique was given by [[Ramon Llull]] (1232–1315).<ref name="Forbes1970" /> Its use spread through medieval [[monasteries]],<ref>{{Cite web|date=2020-07-27|title=The History of Whisky – The Whisky Guide|url=https://thewhiskyguide.com/the-history-of-whisky/|access-date=2022-12-29|website=thewhiskyguide.com|language=en-gb}}</ref> largely for medicinal purposes, such as the treatment of [[colic]] and [[smallpox]].<ref name="dotcom">{{Cite web |title=History of Scotch Whisky |url=http://whisky.com/history.html |access-date=6 January 2010}}</ref>

=== Ireland and Scotland ===
The practice of distillation spread to Ireland and Scotland no later than the 15th century, as did the common European practice of distilling "[[aqua vitae]]", spirit alcohol, primarily for medicinal purposes.<ref name="whisky tech">Whiskey: Technology, Production and Marketing: Handbook of Alcoholic Beverages Series p2 Academic Press 2003</ref> The practice of medicinal distillation eventually passed from a monastic setting to the secular via professional medical practitioners of the time, The [[Royal College of Surgeons of Edinburgh#History|Guild of Barber Surgeons]].<ref name="whisky tech" /> The earliest mention of whiskey in Ireland comes from the ''[[Annals of Clonmacnoise]]'', which attributes the death of a chieftain in 1405 to "taking a surfeit of aqua vitae" at Christmas.<ref>{{cite journal | url=https://www.jstor.org/stable/25508737 | jstor=25508737 | title=Guesting and Feasting in Gaelic Ireland | last1=Simms | first1=Katharine | journal=The Journal of the Royal Society of Antiquaries of Ireland | date=22 January 1978 | volume=108 | pages=67–100 }}</ref><ref name="Annals">{{Cite book|last1=O'Clery|first1=Michael|url=http://archive.org/details/annalsofkingdomo04ocleuoft|title=Annals of the kingdom of Ireland|last2=O'Clery|first2=Cucogry|last3=O'Mulconry|first3=Ferfeasa|last4=O'Duigenan|first4=Cucogry|last5=O'Clery|first5=Conary|last6=O'Donovan|first6=John|date=1856|publisher=Dublin, Hodges, Smith, and co.|others=PIMS – University of Toronto}}</ref> In Scotland, the first evidence of whisky production comes from an entry in the ''Exchequer Rolls'' for 1495 where malt is sent "To Friar [[John Cor]], by order of the king, to make aquavitae", enough to make about 500 bottles.<ref>{{Cite book|last1=Great Britain. Public Record Office|url=http://archive.org/details/rotuliscaccariir10grea|title=Rotuli scaccarii regum Scotorum = The Exchequer rolls of Scotland|last2=Stuart|first2=John|last3=Burnett|first3=George|last4=Scotland. Court of Exchequer|date=1878|publisher=Edinburgh : H.M. General Register House|others=PIMS – University of Toronto}}</ref>

[[James IV of Scotland]] (r. 1488–1513) reportedly had a great liking for Scotch whisky, and in 1506 the town of [[Dundee]] purchased a large amount of whisky from the Guild of Barber-Surgeons, which held the monopoly on production at the time. 

[[File:Distillerie OldBushmills.jpg|thumb|[[Old Bushmills Distillery]], [[County Antrim]]]]

The distillation process was still in its infancy; whisky itself was not allowed to age, and as a result tasted very raw and brutal compared to today's versions. [[Renaissance]]-era whisky was also very potent and not diluted. Over time whisky evolved into a much smoother drink.

=== 18th century ===
In 1707, the [[Acts of Union 1707|Acts of Union]] merged England and Scotland into the [[Kingdom of Great Britain]], and thereafter taxes on distilled spirits rose dramatically.<ref name="guide">{{Cite web |title=The History of Whisky |url=http://www.thewhiskyguide.com/Facts/History.html |url-status=dead |archive-url=https://web.archive.org/web/20100125105734/http://www.thewhiskyguide.com/Facts/History.html |archive-date=25 January 2010}}</ref> Following parliament's divisive [[malt tax]] of 1725, most of Scotland's distillation was either shut down or forced underground. Scotch whisky was hidden under altars, in coffins, and in any available space to avoid the governmental [[tax collector|excisemen]] or revenuers.<ref name="dotcom" /> Scottish distillers, operating out of homemade stills, took to distilling whisky at night when the darkness hid the smoke from the stills.<ref name="ReferenceA">{{Cite web|title=What Is Whiskey?|url=https://www.thespruceeats.com/history-of-whisky-1807685|access-date=2022-12-29|website=The Spruce Eats|language=en}}</ref> At one point, it was estimated that over half of Scotland's whisky output was illegal.<ref name="guide" />

In America, whisky was used as currency during the [[American Revolution]]; [[George Washington]] operated [[George Washington's Gristmill#Distillery|a large distillery]] at [[Mount Vernon]]. Given the distances and primitive transportation network of colonial America, farmers often found it easier and more profitable to convert corn to whisky and transport it to market in that form. It also was a highly coveted trade good, and when an additional excise tax was levied against it in 1791, the [[Whiskey Rebellion]] erupted.<ref>{{Cite web |date=12 November 2010 |title=Kevin R. Kosar, "What the Tea Party Could Learn from the Whiskey Rebellion", adapted from Kevin R. Kosar, Whiskey: A Global History (London: Reaktion Books, 2010) |url=http://alcoholreviews.com/wp/?p=1237 |access-date=15 April 2013 |publisher=Alcoholreviews.com}}</ref>

=== 19th century ===

[[File:Erskine Nicol, A Nip against the Cold (1869).jpg|thumb|right|upright|A man pours some whisky into a flask in this 1869 oil painting by Scottish artist [[Erskine Nicol]].]]

The drinking of Scotch whisky was introduced to India in the nineteenth century. The first distillery in India was built by Edward Dyer at [[Kasauli]] in the late 1820s. The operation was soon shifted to nearby [[Solan]] (close to the British [[summer capital]] [[Shimla]]), as there was an abundant supply of fresh spring water there.<ref>{{Cite web|last=Harrison|first=Joel|date=2011-12-29|title=Whisky in India|url=https://www.livemint.com/Companies/ny0g0a6Vo9Xz7DlB2TGcYI/Whisky-in-India.html|access-date=2022-12-29|website=mint|language=en}}</ref>

In 1823, the UK passed the Excise Act, legalizing distillation (for a fee), and this put a practical end to the large-scale production of Scottish moonshine.<ref name="dotcom" />

In 1831, [[Aeneas Coffey]] patented the [[column still|Coffey still]], allowing for a cheaper and more efficient distillation of whisky. In 1850, Andrew Usher began producing a [[blended whisky]] that mixed traditional [[pot still]] whisky with that from the new Coffey still. The new distillation method was scoffed at by some Irish distillers, who clung to their traditional [[pot still]]s. Many Irish contended that the new product was, in fact, not whisky at all.<ref name="Irish 1000">{{Cite book |last=Magee |first=Malachy |title=Irish Whiskey – A 1000 year tradition |publisher=[[O'Brien press]] |year=2001 |isbn=978-0-86278-228-3 |page=144}}</ref>

By the 1880s, the French [[brandy]] industry was devastated by the [[phylloxera]] pest that ruined much of the grape crop; as a result, whisky became the primary liquor in many markets.<ref name="dotcom" />

=== 20th century ===

During the [[Prohibition in the United States|Prohibition]] era in the United States lasting from 1920 to 1933, all alcohol sales were banned in the country. The federal government made an exemption for whisky prescribed by a doctor and sold through licensed pharmacies, such as Walgreens.

==Production==
{{Multiple image
| direction = vertical
| width = 250
| image1 = Making malt whisky- from barley to bottle.webm
| image2 = Glenfiddich Distillery stills.jpg
| footer = The production of whisky from barley to bottle ''(top)'', swan necked copper stills in the [[Glenfiddich]] distillery ''(bottom)''
}}Although specific methods may vary among distilleries, whisky production broadly comprises four primary stages: grain preparation, [[fermentation]], distillation, and maturation (aging). This process is typically followed by the two additional stages of bottling and marketing.<ref>{{Cite book |last=Kosar |first=Kevin R. |url=https://press.uchicago.edu/ucp/books/book/distributed/W/bo10546280.html |title=Whiskey: A Global History |publisher=Reaktion Books |series=Edible |pages=13 |language=en}}</ref>

===Grain preparation===
To initiate whisky production, grains are processed to convert their [[Starch|starches]] into fermentable sugars, which can then be subjected to fermentation and distillation. This process involves [[malting]], [[Mill (grinding)|milling]] and [[mashing]] the grains.<ref>{{Cite book |last=Kosar |first=Kevin R. |url=https://press.uchicago.edu/ucp/books/book/distributed/W/bo10546280.html |title=Whiskey: A Global History |publisher=Reaktion Books |series=Edible |pages=14 |language=en}}</ref> 

==== Malting ====
Malt production begins with the soaking of grains in water tanks for a period of three days. The soaked grains are then transferred to large containers where germination occurs, initiating the metabolic process that converts starches into sugars. This process is subsequently halted by drying the grains with hot air, a procedure also known as ''kilning'', at the end of which the product is [[malt]]. In the production of Scotch whisky, the air used for kilning is heated by burning [[peat]] bricks in a furnace, imparting the characteristic smoky flavour to the malt.<ref>{{Cite book |last=Kosar |first=Kevin R. |url=https://press.uchicago.edu/ucp/books/book/distributed/W/bo10546280.html |title=Whiskey: A Global History |publisher=Reaktion Books |series=Edible |pages=14-15 |language=en}}</ref>

==== Milling ====
Following the malting process, the grains are transferred to a dressing machine, which separates the sprouts from the seeds. The grains are then conveyed to a mill for grinding.<ref>{{Cite book |url=https://press.uchicago.edu/ucp/books/book/distributed/W/bo10546280.html |title=Whiskey: A Global History |publisher=Reaktion Books |series=Edible |language=en}}</ref>

==== Mashing ====
The extraction of sugars to be converted into alcohol is achieved through a process known as mashing. During mashing, the [[diastase]] [[enzyme]] is activated, which facilitates the conversion of starches and [[Dextrin|dextrins]] into sugars. The ground malt is introduced into a ''[[Mash tun|mashtun]]'', a large vat containing hot water, and is agitated for approximately thirty minutes or more. The water is then drained from the mashtun, which is subsequently refilled with hot water. This procedure is typically repeated between one and three times. Once complete, the resulting liquid, known as ''[[wort]]'', which contains the extracted sugars, is separated from the mash, cooled, and transferred to the ''washbacks'', or fermenting vats.<ref>{{Cite book |last=Kosar |first=Kevin R. |url=https://press.uchicago.edu/ucp/books/book/distributed/W/bo10546280.html |title=Whiskey: A Global History |publisher=Reaktion Books |series=Edible |pages=16-17 |language=en}}</ref>

=== Fermentation ===
During fermentation, a specific strain of [[yeast]], ''[[Saccharomyces cerevisiae]]'' (commonly known as "brewer's yeast"), is introduced to the sugary wort, which provides the necessary nutrients for its [[asexual reproduction]]. The yeast metabolizes the sugars, producing [[Alcohol (chemistry)|alcohol]], [[carbon dioxide]], and [[Congener (beverages)|congeners]], which can influence the flavor profile of the whisky, either enhancing or suppressing desirable characteristics. The fermenting vats are maintained within a controlled temperature range, typically between {{convert|10|and|37.8|°C|°F|0}} which is optimal for yeast activity. Distillers ensure consistency by using the same yeast strain to achieve uniformity in the final whiskey product. Fermentation continues for two days or longer until the alcohol content of the liquid reaches between 5% and 10%. Once fermentation is complete, and the yeast ceases to be active, the resulting liquid is referred to as ''[[Wash (distilling)|wash]]'' or ''distiller's beer''.<ref>{{Cite book |last=Kosar |first=Kevin R. |url=https://press.uchicago.edu/ucp/books/book/distributed/W/bo10546280.html |title=Whiskey: A Global History |publisher=Reaktion Books |series=Edible |pages=17-18 |language=en}}</ref> Even though the wash is alcoholic it is still organic, which makes it susceptible to contamination by microorganisms that cause rot. Consequently, it is promptly transferred to the still for boiling to mitigate this risk.<ref>{{Cite book |last=Kosar |first=Kevin R. |url=https://press.uchicago.edu/ucp/books/book/distributed/W/bo10546280.html |title=Whiskey: A Global History |publisher=Reaktion Books |series=Edible |pages=18 |language=en}}</ref>

===Distillation===
The decision to transfer either the entire wash or only the most liquid portion into the still is at the discretion of the distiller, and each choice affects the flavor profile of the final product in distinct ways. Following the transfer of the wash, the still is heated to a temperature sufficient to evaporate the alcohol while remaining low enough to prevent the evaporation of water.  Alcohol vapour ascends through the still and is directed to the condenser, which consists of copper tubes or plates, where it condenses back into a liquid form known as the ''[[distilled spirit]]''. This distilled spirit is meticulously monitored during its extraction. The initial and final portions of the distillate are deemed undesirable and are therefore redirected back into the still. Only the middle portion, considered the most desirable, is collected in the ''[[Spirit safe|spirits receiver]]''. At this stage, the distilled spirit is clear and has an ethanol content ranging from 70% to 80% ABV. It is typically diluted before being transferred to casks for maturation, though some distilleries sell it as is at 'cask strength'.<ref>{{Cite book |last=Kosar |first=Kevin R. |url=https://press.uchicago.edu/ucp/books/book/distributed/W/bo10546280.html |title=Whiskey: A Global History |publisher=Reaktion Books |series=Edible |pages=18-21 |language=en}}</ref> 

A [[still]] for making whisky is usually made of [[copper]], since it removes [[sulfur]]-based compounds from the alcohol that would make it unpleasant to drink.  Modern stills are made of stainless steel with copper innards (piping, for example, will be lined with copper along with copper plate inlays along still walls). The simplest standard [[distillation]] apparatus is commonly known as a [[pot still]], consisting of a single heated chamber and a vessel to collect purified alcohol.

[[Column still]]s are frequently used in the production of [[grain whisky]] and are the most commonly used type of still in the production of [[Bourbon whiskey|bourbon]] and other American whiskeys. Column stills behave like a series of single pot stills, formed in a long vertical tube. Whereas a single pot still charged with wine might yield a vapour enriched to 40–60% alcohol, a column still can achieve a vapour alcohol content of 95.6%; an [[azeotrope|azeotropic]] mixture of alcohol and water.

===Maturation (Aging)===
Whiskies do not mature in the bottle, only in the [[barrel|cask]], so the "age" of a whisky is only the time between distillation and bottling. This reflects how much the cask has interacted with the whisky, changing its chemical makeup and taste. Whiskies that have been bottled for many years may have a rarity value, but are not "older" and not necessarily "better" than a more recent whisky that matured in wood for a similar time. After a decade or two, additional aging in a barrel does not necessarily improve a whisky,<ref>{{Cite web |last=Stone |first=Jason |date=18 July 2012 |title=Whiskey 101 |url=https://www.whiskeystill.net/blogs/whiskey-still-co-blog/6356446-whiskey-101 |access-date=14 July 2017 |publisher=The Whiskey Still Company}}</ref> and excessive aging will even affect it negatively.<ref name=":0">{{Cite book |last=Kosar |first=Kevin R. |url=https://press.uchicago.edu/ucp/books/book/distributed/W/bo10546280.html |title=Whiskey: A Global History |publisher=Reaktion Books |series=Edible |pages=24 |language=en}}</ref> The minimum aging period required for whisky varies by country. In the United States, the minimum aging requirement is typically 2 years, while in Scotland, Ireland, and Canada, it is generally 3 years.<ref name=":0" />

While aging in wooden casks, especially [[American oak]] and [[Quercus robur|French oak]] casks, whisky undergoes six processes that contribute to its colour and final flavour: [[extraction (chemistry)|extraction]], [[evaporation]], [[oxidation]], [[concentration]], [[filtration]], and [[colour]]ation.<ref>Nickles, Jane, 2015 Certified Specialist of Spirits Study Guide, Society of Wine Educators, p. 23 (2015).</ref> Extraction in particular results in whisky acquiring a number of compounds, including [[Aldehyde|aldehydes]] and [[Acid|acids]] such as [[vanillin]], [[vanillic acid]], and [[syringaldehyde]].<ref>Jeffery, John D.E., Aging of Whiskey Spirits in Barrels of Non-Traditional Volume, Master's Thesis, Michigan State University, p. 30 (2012).</ref> The casks used for aging [[bourbon whiskey]] are required to be new (and [[Charring|charred]]); after being used for this purpose, these casks are typically exported for use in the aging of other whiskies elsewhere. Distillers will sometimes age their whiskey in barrels previously used to age other spirits, such as [[Port wine|port]], [[rum]] or [[sherry]], to impart particular flavours. The size of the barrel also has an effect on the flavour development of the whisky, smaller barrels will contribute more to the whisky due to the higher wood surface to whisky ratio.<ref name=":0" />

During maturation, up to {{convert|45|litre|USgal|disp=or}} of whisky may evaporate from the cask over a 4 year period. This portion is called the ''[[angel's share]]'' by distillers.<ref name=":0" />

===Packaging===
Most whiskies are sold at or near an alcoholic strength of 40% [[Alcohol by volume|abv]], which is the statutory minimum in some countries<ref name=cfr5.22/> – although the strength can vary, and cask-strength whisky may have as much as twice that alcohol percentage. Enthusiasts often prefer cask strength whisky for its concentrated flavors and customizable dilution experience.

===Exports===
The UK exports more whisky than the rest of the world combined.<ref>{{Cite web |title=The Observatory of Economic Complexity |url=https://oec.world/en/profile/hs/whiskies |access-date=2023-11-12 |website=oec.world |language=en}}</ref><ref>{{Cite web |title=Global whiskey export leaders, by country 2022 |url=https://www.statista.com/statistics/1040492/global-whiskey-export-leader-by-country/ |access-date=2023-11-12 |website=Statista |language=en}}</ref>  In 2022, whisky exports from Scotland were valued at £6.25 billion, making up a quarter of all UK food and drink export revenues.<ref>{{Cite web |last=Scotch Whisky Association |title=Facts & Figures |url=https://www.scotch-whisky.org.uk/insights/facts-figures/ |access-date=11 September 2023}}</ref> In 2012, the US was the largest market for Scotch whisky (£655 million), followed by France (£535 million).<ref name="Scottgov">{{Cite web |date=27 March 2012 |title=Record high for food and drink |url=http://www.scotland.gov.uk/News/Releases/2012/03/foodanddrinkexports270312 |access-date=17 January 2014 |publisher=Government of Scotland}}</ref> It is also one of the UK's overall top five manufacturing export earners and it supports around 42,000 jobs.<ref>{{Cite web |last=Scotch Whisky Association |title=Facts & Figures |url=https://www.scotch-whisky.org.uk/insights/facts-figures/ |access-date=11 September 2023}}</ref> Principal whisky producing areas include [[Strathspey, Scotland|Speyside]] and the [[Islay|Isle of Islay]], where there are nine distilleries providing a major source of employment. In many places, the industry is closely linked to [[tourism]], with many distilleries also functioning as attractions worth £30 million [[Gross value added|GVA]] each year.<ref>{{Cite web |last=The Whisky Barrel |date=12 September 2011 |title=Scotch Whisky Exports & Visitor Numbers Soar |url=http://www.thewhiskybarrel.com/blog/post/scotch-whisky-exports-soar |url-status=dead |archive-url=https://web.archive.org/web/20131019085548/http://www.thewhiskybarrel.com/blog/post/scotch-whisky-exports-soar |archive-date=19 October 2013 |access-date=12 June 2013}}</ref>

In 2011, 70% of Canadian whisky was exported, with about 60% going to the US, and the rest mostly to Europe and Asia.<ref name="CBC business">{{Cite news |last=Stastna, Kazi |date=25 May 2013 |title=Growing appetite for American whisky straining supply |publisher=CBC News |url=http://www.cbc.ca/news/business/growing-appetite-for-american-whisky-straining-supply-1.1382836 |access-date=17 January 2014}}</ref> 15 million cases of Canadian whisky were sold in the US in 2011.<ref name="CBC business" />

==Types==
[[File:Auchentoshan03.jpg|thumb|right|upright|Copper [[pot still]]s at [[Auchentoshan Distillery]] in [[Scotch Whisky|Scotland]]]]
[[File:WhiskyMaking Kilned BarleyMalt.jpg|thumb|right|Malted barley is an ingredient of some whiskies.]]

Whisky or whisky-like products are produced in most grain-growing areas. They differ in base product, alcoholic content, and quality.

* [[Malt whisky]] – made from [[malt|malted barley]]
* [[Grain whisky]] – made from any type of grain

Malts and grains are combined in various ways:

* ''[[Single malt whisky]]'' is whisky from a single distillery made from a mash that uses only one particular malted grain. Unless the whisky is described as ''single-cask'', it contains whisky from many casks, and different years, so the blender can achieve a taste recognisable as typical of the distillery. In most cases, single malts bear the name of the distillery, with an age statement and perhaps some indication of some special treatments, such as maturation in a [[port wine]] cask.
* ''[[Blended malt whisky]]'' is a mixture of single malt whiskies from different distilleries. If whisky is labelled "pure malt" or just "malt" it is almost certainly a blended malt whisky. This was formerly called a "vatted malt" whisky.
* ''[[Blended whisky]]'' is made from a mixture of different types of whisky. A blend may contain whisky from many distilleries so that the blender can produce a flavour consistent with the brand. The brand name may, therefore, omit the name of a distillery. Most Scotch, Irish and Canadian whisky is sold as part of a blend, even when the spirits are the product of one distillery, as is common in Canada.<ref>{{Cite book |last=De Kergommeaux |first=Davin |title=Canadian Whisky: The Portable Expert |publisher=McClelland & Stewart |year=2012 |isbn=978-0-7710-2743-7 |page=58}}</ref> American blended whisky may contain [[neutral spirits]].
* ''[[Cask strength]]'' (also known as ''barrel proof'') whiskies are rare, and usually, only the very best whiskies are bottled in this way. They are bottled from the cask undiluted or only lightly diluted.
* ''[[Single cask]]'' (also known as ''single barrel'') whiskies are bottled from an individual cask, and often the bottles are labelled with specific barrel and bottle numbers. The taste of these whiskies may vary substantially from cask to cask within a brand.

== National varieties ==

===American===
{{Main|American whiskey}}
[[File:DecaturBourbons.jpg|right|thumb|upright|Various American whiskeys on store shelves]]

American whiskey is distilled from a fermented mash of [[cereal grain]]. It must have the taste, aroma, and other characteristics commonly attributed to whiskey.

Some types of whiskey listed in the United States federal regulations<ref name="cfr5.22">{{Cite web |title=Standards of Identity for Distilled Spirits, Title 27 Code of Federal Regulations, Pt. 5.22 |url=http://edocket.access.gpo.gov/cfr_2008/aprqtr/pdf/27cfr5.22.pdf |access-date=17 October 2008}}</ref> are:
* [[Bourbon whiskey]]: made from [[Mashing|mash]] that consists of at least 51% corn ([[maize]]) and aged in new charred American white oak barrels.
* [[Corn whiskey]]: made from mash that consists of at least 80% corn and is not aged, or, if aged, is aged in uncharred or used barrels. 
* [[Malt whisky|Malt whiskey]]: made from mash that consists of at least 51% malted [[barley]]
* [[Rye whiskey]]: made from mash that consists of at least 51% [[rye]]
* [[Rye malt whiskey]]: made from mash that consists of at least 51% malted rye
* [[Wheat whiskey]]: made from mash that consists of at least 51% [[wheat]]

These types of American whiskey must be distilled to no more than 80% [[alcohol by volume]], and barrelled at no more than 125 [[alcoholic proof|proof]]. Only water may be added to the final product; the addition of colouring or flavouring is prohibited. These whiskeys must be aged in new charred-oak containers, except for corn whiskey, which does not have to be aged. If it is aged, it must be in uncharred oak barrels or in used barrels. Corn whiskey is usually unaged and sold as a legal version of [[moonshine]].

There is no minimum aging period required for a spirit to legally be called whiskey. If one of these whiskey types reaches two years aging or beyond, it is additionally designated as ''[[straight whiskey|straight]]'', e.g., ''straight rye whiskey''. A whiskey that fulfils all above requirements but derives from less than 51% of any one specific grain can be called simply a ''straight whiskey'' without naming a grain.

US regulations recognize other whiskey categories,<ref name=cfr5.22/> including:

* [[Blended whiskey]]: a mixture that contains a blend of straight whiskeys and [[neutral grain spirits]] (NGS), and may also contain flavourings and colourings. The percentage of NGS must be disclosed on the label and may be as much at 80% on a proof gallon basis.
* [[Grain whisky|Light whiskey]]: produced in the US at more than 80% [[alcohol by volume]] and stored in used or uncharred new oak containers
* [[Spirit whiskey]]: a mixture of neutral spirits and at least 5% of certain stricter categories of whiskey

Another important labelling in the marketplace is [[Tennessee whiskey]], which includes brands such as [[Jack Daniel's]], [[George Dickel]], [[Collier and McKeel]],<ref>{{cite web |title=Collier and McKeel |url=http://collierandmckeel.com/ |website=collierandmckeel.com |access-date=15 March 2023 |archive-url=https://web.archive.org/web/20110813203918/http://collierandmckeel.com/ |archive-date=August 13, 2011 |language=en}}</ref> and [[Prichard's Tennessee Whiskey|Benjamin Prichard's]].<ref>{{Cite web |title=Benjamin Prichard's Tennessee Whiskey |url=http://www.prichardsdistillery.com/whiskey/tennessee-whiskey.cfm |url-status=dead |archive-url=https://web.archive.org/web/20110715112723/http://www.prichardsdistillery.com/whiskey/tennessee-whiskey.cfm |archive-date=15 July 2011 |access-date=9 July 2017}}</ref> The main difference defining a Tennessee whiskey is that it must be [[Carbon filtering|filtered]] through [[sugar maple]] [[charcoal]] before aging, known as the [[Lincoln County Process]]. (Benjamin Prichard's, which is not so filtered, was grandfathered in when the requirement was introduced in 2017.)<ref name="WhiskyFightInTennessee">{{Cite web |last=Stambor |first=Zak |date=16 February 2015 |title=A whiskey fight in Tennessee |url=https://www.chicagotribune.com/dining/recipes/sc-food-0220-drink-tennessee-whiskey-20150216-story.html |access-date=6 June 2019 |website=Chicago Tribune}}</ref> The rest of the distillation process of Tennessee Whiskey is identical to [[bourbon whiskey]].<ref name="CowderyMyths">{{Cite web |last=Cowdery |first=Charles K. |date=16 December 2009 |title=Favorite whiskey myths debunked |url=http://chuckcowdery.blogspot.com/2009/12/favorite-whiskey-myths-debunked.html |access-date=9 July 2017 |website=The Chuck Cowdery Blog}}</ref><ref name="CowderyTennessee">{{Cite web |last=Cowdery |first=Charles K. |date=21 February 2009 |title=Tennessee Whiskey Versus Bourbon Whiskey |url=http://chuckcowdery.blogspot.com/2009/02/tennessee-whiskey-versus-bourbon.html |access-date=9 July 2017 |website=The Chuck Cowdery Blog}}</ref> Whiskey sold as "Tennessee whiskey" is defined as bourbon under [[NAFTA]]<ref name="nafta313">{{Cite web |title=North American Free Trade Agreement Annex 313: Distinctive products |url=http://www.sice.oas.org/trade/nafta/chap-034.asp |access-date=15 April 2013 |publisher=Sice.oas.org}}</ref> and at least one other international trade agreement,<ref name="SICE">{{Cite web|title=SICE- Free Trade Agreement between Chile and the United States of America|url=http://www.sice.oas.org/Trade/chiusa_e/Text_e.asp|access-date=2022-12-29|website=www.sice.oas.org}}</ref> and is similarly required to meet the legal definition of bourbon under Canadian law.<ref name="CanadaRequirementTennWhisky">{{Cite web |title=Canada Food and Drug regulations, C.R.C. C.870, provision B.02.022.1 |url=http://laws-lois.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-58.html?texthighlight=tennessee#s-B.02.022.1 |access-date=15 April 2013 |publisher=Laws.justice.gc.ca}}</ref>

===Australian===
{{main|Australian whisky}}
Australian whiskies have won global whisky awards and medals, including the [[World Whiskies Awards]] and Jim Murray's Whisky Bible "Liquid Gold Awards".<ref>{{Cite news |date=8 January 2012 |title=Move over Fosters, Whisky Bible toasts Australian drams |work=Scotsman.com |url=http://www.scotsman.com/scotland-on-sunday/scotland/move_over_fosters_whisky_bible_toasts_australian_drams_1_2043257 |access-date=2 September 2012}}</ref>

===Canadian===
{{Main|Canadian whisky}}
[[File:CanadianWhisky.JPG|right|thumb|Various Canadian whiskies]]
By Canadian law, Canadian whiskies must be produced and aged in Canada, be distilled from a fermented mash of cereal grain, be aged in wood barrels with a capacity limit of {{convert|700|L| impgal|0}} for not less than three years, and "possess the aroma, taste and character generally attributed to Canadian whisky".<ref name="B.02.020">{{Cite web|date=2022-09-27|title=Consolidated federal laws of Canada, Food and Drug Regulations|url=https://laws-lois.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-57.html|access-date=2022-12-29|website=Legislative Services Branch}}</ref> The terms "Canadian Whisky", "Rye Whisky", and "Canadian Rye Whisky" are legally indistinguishable in Canada and do not require any specific grain in their production and are often blends of two or more grains. Canadian whiskies may contain [[caramel]] and flavouring in addition to the distilled mash spirits, and there is no maximum limit on the alcohol level of the distillation.<ref name=B.02.020/> The minimum bottling proof is 40% ABV.<ref name=B.02.020/> To be exported under one of the "Canadian Whisky" designations, a whisky cannot contain more than 9.09% imported spirits.<ref name="Terms">{{Cite web |date=18 June 2009 |title=Terms and Conditions for the Issuance of Certificates of Age and Origin for Distilled Spirits Produced or Packaged in Canada |url=http://laws-lois.justice.gc.ca/eng/regulations/SI-2009-61/page-2.html#sched1 |access-date=1 January 2013 |publisher=Canada – Justice Laws Website}}</ref>

Canadian whiskies are available throughout the world and are a culturally significant export. Well known brands include [[Crown Royal]], [[Canadian Club]], [[Seagram's]], and [[Wiser's]] among others. The historic popularity of Canadian whisky in the United States is partly a result of [[rum runners]] illegally importing it into the country during the period of [[American Prohibition]].

===Danish===
[[Denmark]] began producing whisky early in 1974. The first Danish single malt to go on sale was Lille Gadegård from Bornholm, in 2005.<ref>{{Cite web |date=5 May 2009 |title=Første danske whisky i 35 år |trans-title=First Danish whiskey for 35 years |url=http://www.dr.dk/Regioner/Bornholm/Nyheder/Bornholm/2009/05/05/05110016.htm |url-status=dead |archive-url=https://web.archive.org/web/20121023192225/http://www.dr.dk/Regioner/Bornholm/Nyheder/Bornholm/2009/05/05/05110016.htm |archive-date=23 October 2012 |access-date=15 April 2013 |website=Dr.dk |language=da}}</ref> Lille Gadegård is a winery as well, and uses its own wine casks to mature whisky.

The second Danish distilled single malt whisky for sale was Edition No.1 from the Braunstein microbrewery and distillery. It was distilled in 2007, using water from the Greenlandic ice sheet, and entered the market in March 2010.<ref>{{Cite web |date=22 March 2010 |title=''B.T.'', "Dansk whisky destilleres på indlandsis", (in Danish) |url=http://www.bt.dk/danmark/dansk-whisky-destilleres-paa-indlandsis |access-date=15 April 2013 |publisher=Bt.dk}}</ref>

Another distillery is [[Stauning Whisky]], based in [[Jutland]].

Nyborg Destilleri, from the island Funen ([[Funen|Fyn]]) in the center of Denmark, produces [[Organic food|organic]] whisky and other organic spirits. The distillery was established in 2009, and in 2020 they launched their first 10 year old whisky.

===English===
{{main|English whisky}}
Distillers operated in [[London]], [[Liverpool]], and [[Bristol]] until the late 19th century, after which production of English [[single malt whisky]] ceased until 2003.<ref name="FirstBBC">{{Cite news |date=2003-05-01 |title=Cornish take on Scotch |url=http://news.bbc.co.uk/2/hi/uk_news/england/cornwall/2992925.stm |access-date=2022-12-29 |language=en-GB}}</ref> There are currently 55 distilleries producing English whisky<ref>{{Cite web |title=The English Whisky Map |url=https://www.cooperkingdistillery.co.uk/blog/the-english-whisky-map?format=amp |access-date=2024-09-06 |website=www.cooperkingdistillery.co.uk}}</ref> and 20 [[List of whisky brands in England|brands of English whisky]].<ref>{{Cite web |title=Brands - Whiskybase - Ratings and reviews for whisky |url=https://www.whiskybase.com/whiskies/brands?search=null&chr=null&country_id=3340&region_id=&wbRanking= |access-date=2024-09-06 |website=www.whiskybase.com}}</ref> An English whisky GI is currently awaiting approval.<ref name="Malczewski">{{Cite web |last=Malczewski |first=Kate |date=25 February 2022 |title=Producers seek legal definition for English whisky |url=https://www.thespiritsbusiness.com/2022/02/producers-seek-legal-definition-for-english-whisky/ |website=[[The Spirits Business]]}}</ref>

===Finnish===
{{Main|Finnish whisky}}
In 2005, there were two working distilleries in Finland and a third one under construction. Whisky retail sales in Finland are controlled solely by the state [[alcohol monopoly]] [[Alko]] and advertising of strong alcoholic beverages is banned.<ref>{{Cite web |title='With a Dash of Water' Finnish Whisky Culture and its Future |url=http://batman.jamk.fi/~voyager/opin/index.php?show=3995 |url-status=dead |archive-url=https://web.archive.org/web/20110720184840/http://batman.jamk.fi/~voyager/opin/index.php?show=3995 |archive-date=20 July 2011 |access-date=22 July 2009}}</ref>

===French===
{{main|French whisky}}
The distilleries producing French whisky include [[Glann ar Mor distillery|Glann ar Mor]] and Warenghem in Brittany, Guillon in the Champagne region, and Grallet-Dupic in Lorraine. [[Buckwheat whisky]] is produced by Distillerie des Menhirs in [[Plomelin]], [[Brittany]].<ref name="menhirs">{{Cite web |title=Distillerie des Menhirs |url=http://www.distillerie.bzh/en/distillery/the-buckwheat/ |url-status=dead |archive-url=https://web.archive.org/web/20180917034439/http://www.distillerie.bzh/en/distillery/the-buckwheat/ |archive-date=17 September 2018 |access-date=4 August 2017}}</ref> In 2022, there were around 100 whisky producers in France. 

The first French whisky was produced at Warenghem distillery in 1987, who then introduced the first single malt French whisky in 1998.{{cn|date=December 2021}}

According to a study in 2016, the French are the largest consumers of single malt whisky in the world, especially Scotch.<ref>{{Cite web |date=2022-09-21 |title=10 of the biggest scotch whisky-consuming countries around the world |url=https://www.lifestyleasia.com/ind/food-drink/drinks/biggest-scotch-whisky-consuming-countries-france-india-to-russia/ |access-date=2022-10-07 |website=Lifestyle Asia India |language=en-US}}</ref>

===German===
{{Main|German whisky}}
German whisky production is a relatively recent phenomenon having only started in the early 1990s. The styles produced resemble those made in Ireland, Scotland and the United States: single malts, blends, wheat, and bourbon-like styles. There is no standard spelling of German whiskies with distilleries using both "whisky" and "whiskey". In 2008 there were 23 distilleries in Germany producing whisky.<ref name="autogenerated254">{{Cite book |last=MaClean |first=Charles |url=https://archive.org/details/whiskey00macl |title=Whiskey |publisher=Dorling Kindersley |year=2008 |isbn=978-0-7566-3349-3 |pages=[https://archive.org/details/whiskey00macl/page/n254 254]–265 |url-access=limited}}</ref>

===Indian===
{{Main|Indian whisky}}
Distilled alcoholic beverages that are labelled as "whisky" in [[India]] were commonly blends based on [[neutral spirits]] that are distilled from fermented [[molasses]]/grain with only a small portion consisting of traditional malt whisky, usually about 10 to 12 percent. Outside India, such a drink would more likely be labelled a [[rum]].<ref name="WSJRum">{{Cite news|last=Felten|first=Eric|title=Where 'Whisky' Can Be Rum|url=https://www.wsj.com/articles/SB115653128082145738|access-date=2022-12-29|newspaper=Wall Street Journal|date=26 August 2006 |language=en-US}}</ref><ref name="Battle">{{Cite web |last=Peachey |first=Paul |date=3 March 2006 |title=Battle for the world's largest whisky market – India |url=http://www.mg.co.za/articlePage.aspx?articleid=265802&area=/breaking_news/breaking_news__business/ |url-status=dead |archive-url=https://web.archive.org/web/20080601194459/http://www.mg.co.za/articlePage.aspx?articleid=265802&area=%2Fbreaking_news%2Fbreaking_news__business%2F |archive-date=1 June 2008 |access-date=14 May 2014 |publisher=[[South Africa]] [[Mail & Guardian]]}}</ref> According to the [[Scotch Whisky Association]]'s 2013 annual report, "there is no compulsory definition of whisky in India, and the Indian voluntary standard does not require whisky to be distilled from cereals or to be matured."<ref name="business-standard2">{{Cite news |date=12 May 2014 |title=Scotch whisky makers threaten action against Indian blends |work=[[Business Standard]] |agency=PTI |url=http://www.business-standard.com/article/pti-stories/scotch-whisky-makers-threaten-action-against-indian-blends-114051200796_1.html |access-date=12 May 2014}}</ref> Molasses-based blends made up 90 percent of the spirits consumed as "whisky" in India,<ref name="Stretch">{{Cite web|last=beveragedaily.com|title=Obesity lawsuits loom for soft drinks industry|url=https://www.beveragedaily.com/Article/2006/01/25/Obesity-lawsuits-loom-for-soft-drinks-industry|access-date=2022-12-29|website=beveragedaily.com|date=25 January 2006 |language=en-GB}}</ref> although whisky wholly distilled from malt and other grains is also produced.<ref name="Amrut">{{Cite web|title=Amrut Distilleries: The Pioneers Of Indian Single Malt|url=https://www.amrutdistilleries.com/|access-date=2022-12-29|website=www.amrutdistilleries.com}}</ref> By 2004 shortages of wheat had been overcome and India was one of the largest producers. [[Amrut (whisky)|Amrut]], the first single malt whisky produced in India, was launched in Glasgow, Scotland in 2004.<ref>{{Cite web |last=Duttagupta |first=Ishani |date=29 April 2012 |title=How India's first single malt brand Amrut Distilleries cracked luxury market in West |url=https://economictimes.indiatimes.com/industry/cons-products/liquor/how-indias-first-single-malt-brand-amrut-distilleries-cracked-luxury-market-in-west/articleshow/12912782.cms |website=[[The Economic Times]]}}</ref> After expanding in Europe it was launched in India in 2010.

By 2022 India produced many whiskies both for the local market—the most lucrative market for whisky  in the world—and export. Indian single malts comprised 15% of the local market in 2017, increasing to 33% in 2022. In the three years to 2022 sales of Indian malts increased by an annual average of 42%, compared with 7% for imported rivals.<ref>{{Cite news |last=Charu Sudan Kasturi |date=4 June 2022 |title=How India's new taste for local whisky is shaking up the global drinks market |work=The Guardian |url=https://www.theguardian.com/global-development/2022/jun/04/how-indias-new-taste-for-local-whisky-is-shaking-up-the-global-drinks-market}}</ref>

===Irish===
{{Main|Irish whiskey}}
[[File:IrishWhiskey.jpg|right|thumb|Various Irish whiskeys]]
Irish whiskeys are normally distilled three times, [[Cooley Distillery]] being the exception as they also double distil.<ref>{{Cite web |title=Differences between Scotch and Irish whiskey |url=http://www.encyclopedia.com/doc/1G1-12549581.html |archive-url=https://web.archive.org/web/20100505062751/http://www.encyclopedia.com/doc/1G1-12549581.html |archive-date=5 May 2010 |url-status=dead}}</ref> Though traditionally distilled using pot stills, the [[column still]] is now used to produce grain whiskey for blends. By law, Irish whiskey must be produced in Ireland and aged in wooden casks for a period of no less than three years, although in practice it is usually three or four times that period.<ref>{{Cite web |last=Government of Ireland |title=Irish Whiskey Act, 1980 |url=http://www.irishstatutebook.ie/eli/1980/act/33/enacted/en/print |access-date=8 December 2018}}</ref> [[peat|Unpeated]] malt is almost always used, the main exception being [[Cooley Distillery#Current product range|Connemara]] Peated Malt whiskey. There are several types of whiskey common to Ireland: [[Single malt whisky|single malt]], single grain, [[blended whiskey]] and [[single pot still whiskey]].

Irish whiskey was once the most popular spirit in the world, though a long period of decline from the late 19th century to the late 20th century greatly damaged the industry,<ref name="highspirits">{{Cite news |date=8 November 2013 |title=Distillers in high spirits as the whiskey sector enters golden era |work=www.irishtimes.com |url=http://www.irishtimes.com/business/sectors/agribusiness-and-food/distillers-in-high-spirits-as-the-whiskey-sector-enters-golden-era-1.1587330/ |access-date=8 November 2013}}</ref> so much so that, although Ireland boasted over 30 distilleries in the 1890s, a century later this number had fallen to just three. However, it has seen a great resurgence in popularity since the late twentieth century, and has been the fastest growing spirit in the world every year since 1990.<ref name="highspirits" /> With exports growing by over 15% per annum in recent years, existing distilleries have been expanded and a number of new distilleries constructed. As of mid 2019, Ireland now has 25 operating distilleries, with 24 more either planned or under development.<ref name="IWA1">{{Cite web |last=Association |first=Irish Whiskey |date=11 June 2019 |title=Congratulations to IWA member @DiageoIreland and Head Distiller Lorna Hemy on the commencement of distilling at Roe & Co Distillery. This marks the 25th Irish whiskey distillery to enter operations, with a further 24 in planning or development! #growth #Irishwhiskeypic.twitter.com/fznOkeTUoi |url=https://twitter.com/IrishWhiskeyAsc/status/1138445908562104320 |access-date=13 June 2019 |website=@IrishWhiskeyAsc |language=en}}</ref> However, many of these have not been operating long enough to have products sufficiently aged for sale, and only one was operating prior to 1975.

===Japanese===
{{Main|Japanese whisky}}

Japan produces both single malt and blended whiskies. The base is a mash of malted barley, dried in kilns fired with a little peat (although less than what is used for some peated Scotch whiskies), and is distilled using the pot still method.<ref>{{Cite magazine |title=5 Things You Need To Know About Japanese Whisky |url=https://time.com/3556449/japanese-whisky-best-in-world/ |magazine=Time |language=en |access-date=2020-06-09}}</ref><ref>{{Cite web |last=Staff |first=words: VinePair |title=Japanese Whisky Guide {{!}} Learn About Japanese Whisky |url=https://vinepair.com/spirits-101/intro-japanese-whisky-guide/ |access-date=2020-06-09 |website=VinePair |language=en-US}}</ref> Production began in the 1920s. Before 2000, Japanese whisky was primarily for the domestic market and exports were limited. In recent years, though, Japanese whisky has grown in popularity on the global market. Japanese whiskies such as [[Suntory]] and [[Nikka Whisky Distilling|Nikka]] won many prestigious international awards between 2007 and 2014. Japanese whisky has earned a reputation for quality.<ref>{{Cite web |title=Awards Won by Nikka Whisky |url=http://www.nikka.com/eng/award/index.html |archive-url=https://web.archive.org/web/20131217035526/http://www.nikka.com/eng/award/index.html |archive-date=17 December 2013 |access-date=15 April 2013 |publisher=Nikka.com}}</ref><ref>{{Cite web |last=Coldicott |first=Nicholas |date=23 May 2008 |title=Japanese malt scotches rivals |url=http://search.japantimes.co.jp/cgi-bin/fg20080523lc.html |url-status=dead |archive-url=https://web.archive.org/web/20080528045734/http://search.japantimes.co.jp/cgi-bin/fg20080523lc.html |archive-date=28 May 2008 |website=The Japan Times Online}}</ref>

===Mexican===
{{Main|Mexican whisky}}

Mexican whisky is relatively young as it has not been as popular in the country as other distilled drinks but recently many distillers in the country have started to make a push to create homegrown whisky and make it as popular as whisky from other countries.

=== Scotch ===
{{Main|Scotch whisky}}
[[File:Scotch whiskies.jpg|right|thumb|Various Scotch whiskies]]
Whisky made in Scotland is known as Scotch whisky, or simply as "Scotch" (especially in North America).
[[File:Scotch regions.svg|right|thumb|The regions of Scotch whisky]]
Scotch whiskies are generally distilled twice, although some are distilled a third time and others even up to twenty times.<ref>{{Cite book |last=Jackson |first=Michael |title=Michael Jackson's Malt Whisky Companion |publisher=Dorling Kindersley |year=1994 |isbn=978-0-7513-0146-5 |page=12}}</ref> Scotch Whisky Regulations require anything bearing the label "Scotch" to be distilled and bottled in Scotland and matured for a minimum of three years in oak casks, among other, more specific criteria.<ref>{{Cite web |title=ASIL Insight: WTO Protections for Food Geographic Indications |url=http://www.asil.org/insights/insigh43.htm |access-date=25 August 2007}}</ref> Any age statement on the bottle, in the form of a number, must reflect the age of the youngest Scotch whisky used to produce that product. A whisky with an age statement is known as guaranteed age whisky.<ref>{{Cite web |title=What does a whisky's age really mean? |url=http://www.whatdoesjohnknow.com/2010/06/28/what-does-a-whiskys-age-really-mean/ |access-date=14 July 2010 |archive-date=3 July 2010 |archive-url=https://web.archive.org/web/20100703110252/http://www.whatdoesjohnknow.com/2010/06/28/what-does-a-whiskys-age-really-mean/ |url-status=dead }}</ref> Scotch whisky without an age statement may, by law, be as young as three years old.<ref>{{Cite web |title=So, Does Age Matter? |url=http://www.maltmaniacs.org/whisky-articles/Malt-Maniacs-2010-04-Does-the-age-of-Scotch-whisky-matter.pdf |url-status=dead |archive-url=https://web.archive.org/web/20110414061307/http://www.maltmaniacs.org/whisky-articles/Malt-Maniacs-2010-04-Does-the-age-of-Scotch-whisky-matter.pdf |archive-date=14 April 2011 |access-date=17 January 2019}}</ref>

The basic types of Scotch are [[malt whisky]], [[grain whisky]] (or a [[Blended whiskey|blend]] of the two) made in [[Scotland]]. Scotch malt whiskies were divided into five main regions: [[Highland single malts|Highland]], [[Lowland single malts|Lowland]], [[Islay single malts|Islay]], [[Speyside single malt|Speyside]] and [[Campbeltown single malts|Campbeltown]].<ref name="SWAMAP">{{Cite web |title=Whisky Regions |url=https://www.scotch-whisky.org.uk/discover/enjoying-scotch/scotch-whisky-regions/ |access-date=28 April 2019 |publisher=Scotch Whisky Association}}</ref> Each of the whisky producing regions has a distinct flavour profile and characteristics to the whisky they produce.<ref>{{Cite web |date=2020-08-18 |title=Whisky Regions Scotland |url=https://theplateunknown.com/whisky-regions-scotland/ |access-date=2020-09-29 |website=The Plate Unknown |language=en-US}}</ref>

There is also a sixth region recognized by some sources, though not by the Scotch Whisky Association:<ref>{{Cite web |title=Scotch Whisky Regions |url=https://www.scotch-whisky.org.uk/discover/enjoying-scotch/scotch-whisky-regions/}}</ref> the Islands, excluding Islay.<ref>{{Cite web |date=16 January 2021 |title=The beginner's guide to scotch whisky |url=https://foodism.co.uk/guides/scotch-whisky-regions-guide/}}</ref> This unofficial region, (part of the Highlands according to the Association), includes the following whisky-producing islands making [[Island single malt]]: [[Arran distillery|Arran]], [[Jura, Scotland|Jura]], [[Isle of Mull|Mull]], [[Orkney]], and [[Skye]].

===Swedish===
Whisky started being produced in Sweden in 1955 by the now defunct ''Skeppets whisky'' brand. Their last bottle was sold in 1971.<ref>{{Cite web |title=Skeppets whisky – English version |url=http://www.swedishwhisky.se/english/skeppets.html |url-status=dead |archive-url=https://web.archive.org/web/20120402100139/http://www.swedishwhisky.se/english/skeppets.html |archive-date=2 April 2012 |access-date=11 September 2011}}</ref> In 1999 [[Mackmyra Whisky]] was founded and is today the largest producer and has won several awards including European Whisky of the Year in Jim Murray's 2011 Whisky Bible<ref>{{Cite web |year=2011 |title=Whisky Bible Award Winners |url=http://www.whiskybible.com/2011whiskybibleawards.htm |url-status=dead |archive-url=https://web.archive.org/web/20130730133532/http://www.whiskybible.com/2011whiskybibleawards.htm |archive-date=30 July 2013 |access-date=10 January 2014}}</ref> and the International Wine & Spirits Competition (IWSC) 2012 Award for Best European Spirits Producer of 2012.<ref>{{Cite web |title=2012 Producer Trophies - IWSC.NET |url=http://www.iwsc.net/2012producer-trophies |url-status=dead |archive-url=https://web.archive.org/web/20131014224905/http://www.iwsc.net/2012producer-trophies |archive-date=14 October 2013 |access-date=6 October 2014}}</ref>

===Taiwanese===
{{main|Taiwanese whisky}}
[[Kavalan Distillery|Kavalan]] was the first private whisky distillery in [[Taiwan]]. In January 2010, one of the distillery's products caused a stir by beating three Scotch whiskies and one English whisky in a blind tasting organised in [[Leith]], Scotland, to celebrate [[Burns Night]].<sup>[[Kavalan Distillery#cite note-FOOTNOTEWade2010-4|[4]]] [[Kavalan Distillery#cite note-FOOTNOTERosenblatt2010-5|[5]]]</sup> The distillery was named by ''Whisky Magazine'' as the World Icons of Whisky "Whisky Visitor Attraction of the Year" for 2011, and its products have won several other awards.<sup>[[Kavalan Distillery#cite note-FOOTNOTENiinimaa2012-3|[3]]]</sup> In 2012, Kavalan's {{not a typo|Solist}} Fino Sherry Cask malt whisky was named "new whisky of the year" by [[Jim Murray (whisky writer)|Jim Murray]] in his guide, ''[[Jim Murray's Whisky Bible]]''.<sup>[[Kavalan Distillery#cite note-6|[6]]]</sup> In 2015, Kavalan's {{not a typo|Solist}} Vinho Barrique Single Cask was named the world's best single malt whisky by World Whiskies Awards.<sup>[[Kavalan Distillery#cite note-7|[7]]] [[Kavalan Distillery#cite note-8|[8]]]</sup> In 2016, Kavalan {{not a typo|Solist}} Amontillado Sherry Single Cask was named the world's best single malt whisky by World Whisky Awards.<ref>{{Cite web |last=Paragraph.co.uk |title=Kavalan Solist Amontillado Sherry Single Cask Strength – World's Best Single Cask Single Malt Whisky |url=http://www.worldwhiskiesawards.com/kavalan-solist-amontillado-sherry-single-cask-strength.25585.html |url-status=dead |archive-url=https://web.archive.org/web/20170123121503/http://www.worldwhiskiesawards.com/kavalan-solist-amontillado-sherry-single-cask-strength.25585.html |archive-date=23 January 2017 |access-date=4 December 2016 |website=World Whiskies Awards}}</ref>

===Welsh===
{{Main|Welsh whisky}}
Although distillation of whisky in Wales began in Middle Ages there were no commercially operated distilleries during the 20th century. The rise of the temperance movement saw the decline of the commercial production of liquor during the 19th century and in 1894 Welsh whisky production ceased. The revival of Welsh whisky began in the 1990s.  Initially a "Prince of Wales" malt whisky was sold as Welsh whisky but was simply blended scotch bottled in Wales. A lawsuit by Scotch distillers ended this enterprise.<ref>{{Cite news |last=Kelly |first=Amanda |date=8 May 2000 |title=Welsh will make a rare bit of whiskey |work=The Independent |url=https://www.independent.co.uk/news/uk/this-britain/welsh-will-make-a-rare-bit-of-whiskey-718646.html |url-status=dead |access-date=26 August 2009 |archive-url=https://web.archive.org/web/20091125094155/http://www.independent.co.uk/news/uk/this-britain/welsh-will-make-a-rare-bit-of-whiskey-718646.html |archive-date=25 November 2009}}</ref> In 2000, Penderyn Distillery started production of [[Penderyn (whisky)|Penderyn single malt whisky]]. The first bottles went on sale on 1 March 2004, [[Saint David's Day]], and it is now sold worldwide. Penderyn Distillery is located in the [[Brecon Beacons|Brecon Beacons National Park]] and is considered to be the smallest distillery in the world.<ref>{{Cite web |title=Planet Whiskies Welsh Distillery Section |url=http://www.planetwhiskies.com/distilleries/welsh.html |access-date=19 May 2009}}</ref>

===Other===

[[ManX Spirit]] from the [[Isle of Man]] is distilled elsewhere and re-distilled in the country of its nominal "origin". The ManX distillery takes a previously matured Scotch malt whisky and re-distills it.<ref>Alan J. Buglass (2011). [https://books.google.com/books?id=gNc34oNpg0AC&dq=manx+spirit+-+redistilled&pg=PT103 Handbook of Alcoholic Beverages] p.532. John Wiley and Sons</ref>

[[Destilerías y Crianza del Whisky S.A.|Whisky DYC]] is a Spanish whisky made by Destilerías y Crianza del Whisky S.A since 1958.<ref>[http://www.cajasegovia.es/observatorio/Publicaciones/125aniv/nicomedes.htm Juan Antonio Folgado,  Capítulos de Economía y Demografía de Segovia e Historia de Caja Segovia (in Spanish)  ] {{webarchive|url=https://web.archive.org/web/20060404064057/http://www.cajasegovia.es/observatorio/Publicaciones/125aniv/nicomedes.htm|date=4 April 2006}}</ref>

[[Frysk Hynder]] is Frisian single malt, distilled and bottled in the ''Us Heit Distillery''. It is the first single malt produced in [[Friesland]], Netherlands.<ref name="autogenerated254" />

Puni is an Italian distillery in [[Glurns]] that makes single malt whisky, including Alba, which is matured in [[Marsala wine|Marsala]] casks.<ref>{{Cite web |title=Meet Italy's whisky pioneers {{!}} Scotch Whisky |url=https://scotchwhisky.com/magazine/around-the-world/from-our-correspondent/16113/meet-italy-s-whisky-pioneers/ |access-date=6 December 2018 |website=scotchwhisky.com |language=en-GB}}</ref>

[[Ankara (whisky)|Ankara]] was a whiskey produced in Turkey from 1964 to 2011.<ref>{{cite web |date=April 12, 2018 |title=Ankara Viskisi: Türkiye'nin İlk, Tek ve "ne yazık ki" Son Viskisi |url=https://veviski.com/ankara-viskisi/ |url-status=live |archive-url=https://web.archive.org/web/20190828231847/https://veviski.com/ankara-viskisi/ |archive-date=28 August 2019 |access-date=September 16, 2019 |website=VeViski}}</ref>

==Chemistry==

===Overview===
Whiskies and other [[distilled beverage]]s, such as [[cognac (drink)|cognac]] and [[rum]], are complex beverages that contain a vast range of [[flavouring]] compounds, of which some 200 to 300 are easily detected by chemical analysis. The flavouring chemicals include "[[carbonyl]] compounds, alcohols, [[carboxylic acid]]s and their [[ester]]s, nitrogen- and sulfur-containing compounds, [[tannin]]s, and other [[natural phenol|polyphenolic]] compounds, [[terpene]]s, and oxygen-containing, [[heterocyclic compound]]s" and esters of [[fatty acids]].<ref>{{Cite book |last=Maarse |first=H. |url=https://books.google.com/books?id=_OvXjhLUz-oC |title=Volatile Compounds in Foods and Beverages |publisher=CRC Press |year=1991 |isbn=978-0-8247-8390-7 |page=548}}</ref> The nitrogen compounds include [[pyridine]]s, [[picoline]]s and [[pyrazine]]s.<ref>{{Cite book |last1=Belitz |first1=Hans-Dieter |url=https://books.google.com/books?id=_QWbLTSL6HoC |title=Food Chemistry |last2=Schieberle |first2=Peter |last3=Grosch |first3=Werner |publisher=[[Springer Science+Business Media|Springer]] |year=2004 |isbn=978-3-540-40818-5 |page=936}}</ref> The sulfur compounds include thiophenes and polysulfides which seem to contribute to whiskey's roasted character.<ref name="Cole 361–385">{{Cite book |last1=Cole |first1=V. C. |title=Fermented Beverage Production |last2=Noble |first2=A. C. |date=1 January 1995 |publisher=Springer US |isbn=9781475752168 |editor-last=Lea |editor-first=A. G. H. |pages=361–385 |language=en |doi=10.1007/978-1-4757-5214-4_14 |editor-last2=Piggott |editor-first2=J. R.}}</ref>

===Flavours from treating the malt===
The distinctive smoky flavour found in various types of whisky, especially Scotch<!--single Islay malts particularly -->, is due to the use of [[peat]] smoke to treat the [[malt]].

===Flavours from distillation===
The flavouring of whisky is partially determined by the presence of [[Congener (alcohol)|congeners]] and [[fusel oil]]s. Fusel oils are higher alcohols than [[ethanol]], are mildly [[toxic]], and have a strong, disagreeable smell and taste. An excess of fusel oils in whisky is considered a defect. A variety of methods are employed in the distillation process to remove unwanted fusel oils.  Traditionally, American distillers focused on secondary filtration using [[charcoal]], [[gravel]], [[sand]], or [[linen]] to remove undesired distillates.

[[Acetal]]s are rapidly formed in distillates and a great many are found in distilled beverages, the most prominent being [[acetaldehyde]] diethyl acetal ([[1,1-diethoxyethane]]). Among whiskies the highest levels are associated with malt whisky.<ref>{{Cite book |last=Maarse |first=H. |url=https://books.google.com/books?id=_OvXjhLUz-oC |title=Volatile Compounds in Foods and Beverages |publisher=CRC Press |year=1991 |isbn=978-0-8247-8390-7 |page=553}}</ref> This acetal is a principal flavour compound in [[sherry]], and contributes fruitiness to the aroma.<ref>{{Cite web |title=June 2007 |url=http://www.beerbrewer.co.uk/2007/06/ |url-status=dead |archive-url=https://web.archive.org/web/20071219120702/https://www.beerbrewer.co.uk/2007/06/ |archive-date=19 December 2007 |access-date=8 December 2007 |publisher=The Beer Brewer}}</ref>

The diketone [[diacetyl]] (2,3-butanedione) has a buttery aroma and is present in almost all distilled beverages. Whiskies and cognacs typically contain more of this than [[vodka]]s, but significantly less than rums or [[brandy|brandies]].<ref>{{Cite book |last=Maarse |first=H. |url=https://books.google.com/books?id=_OvXjhLUz-oC |title=Volatile Compounds in Foods and Beverages |publisher=CRC Press |year=1991 |isbn=978-0-8247-8390-7 |page=554}}</ref>

Polysulfides and thiophenes enter whiskey through the distillation process and contribute to its roasted flavour.<ref name="Cole 361–385" />

===Flavours from oak===
[[File:Oak Barrel.png|thumb|A charred oak barrel used to age whiskey]]
Whisky that has been aged in [[Barrel#Whiskey|oak barrels]] absorbs substances from the wood. One of these is [[cis-3-methyl-4-octanolide]], known as the "whisky [[lactone]]" or "quercus lactone", a compound with a strong [[coconut]] aroma.<ref>{{Cite web |title=Aromas and Flavours |url=http://www.wine-pages.com/guests/tom/taste5.htm |url-status=dead |archive-url=https://web.archive.org/web/20071018025957/http://www.wine-pages.com/guests/tom/taste5.htm |archive-date=18 October 2007 |access-date=8 December 2007 |publisher=Wine-Pages.com}}</ref><ref>{{Cite book |last1=Belitz |first1=Hans-Dieter |url=https://books.google.com/books?id=_QWbLTSL6HoC |title=Food Chemistry |last2=Schieberle |first2=Peter |last3=Grosch |first3=Werner |publisher=[[Springer Science+Business Media|Springer]] |year=2004 |isbn=978-3-540-40818-5 |page=383}}</ref>

Commercially charred oaks are rich in [[natural phenol|phenolic compounds]].<ref>{{Cite web |title=What Is The Chemistry Of Whisky? |url=https://topwhiskies.com/blogs/whisky-blog/what-is-the-chemistry-of-whisky |access-date=2022-07-11 |website=TopWhiskies |language=en}}</ref> One study identified 40 different phenolic compounds. The [[coumarin]] [[scopoletin]] is present in whisky, with the highest level reported in [[Bourbon whiskey]].<ref>{{Cite book |last=Maarse |first=H. |url=https://books.google.com/books?id=_OvXjhLUz-oC |title=Volatile Compounds in Foods and Beverages |publisher=CRC Press |year=1991 |isbn=978-0-8247-8390-7 |page=574}}</ref>

In an experiment, whiskey aged 3 years in [[orbit]] on the [[International Space Station]] tasted and [[High-performance liquid chromatography|measured]] significantly different from similar test subjects in [[gravity]] on Earth. Particularly, wood extractives were more present in the space samples.<ref>{{Cite web |last=Grush |first=Loren |date=10 September 2015 |title=Whiskey aged in space tastes like throat lozenges and rubbery smoke |url=https://www.theverge.com/2015/9/10/9300435/whiskey-space-taste-test-ardbeg-distillery-nanoracks |access-date=24 May 2016 |website=The Verge}}</ref>

===Flavours and colouring from additives===
Depending on the local regulations, additional flavourings and colouring compounds may be added to the whisky. [[Canadian whisky]] may contain caramel and flavouring in addition to the distilled mash spirits. Scotch whisky may contain added [[caramel color|(E150A) caramel colouring]], but no other additives. The addition of flavourings is not allowed in [[American whiskey|American]] "straight" whiskey, but is allowed in American blends.

===Chill filtration===
Whisky is often "[[chill filtering|chill filtered]]": chilled to precipitate out fatty acid esters and then filtered to remove them. Most whiskies are bottled this way, unless specified as ''unchillfiltered'' or ''non-chill filtered''. This is done primarily for cosmetic reasons. Unchillfiltered whiskies often turn cloudy when stored at cool temperatures or when cool water is added to them, and this is perfectly normal.<ref>{{Cite web |title=Chill Filtration |url=http://www.whiskyforeveryone.com/whisky_basics/chill_filtration.html |access-date=21 March 2013 |website=Whiskey Basics |publisher=Whisky for Everyone}}</ref>

==See also==
{{Portal|Liquor}}
* [[Outline of whisky]]
* [[List of cocktails#Whisky]]
* [[List of whisky brands]]
* [[On the rocks]]
* [[Poitín]]

==References==
{{Reflist}}

==Further reading==
{{refbegin}}
* {{Cite book |last=Andrews |first=Allen |title=The Whisky Barons |date=2002 |publisher=Angels' Share (Neil Wilson Publishing) |isbn=978-1-897784-84-6 |location=Glasgow}}
* {{Cite book |last1=Buxton |first1=Ian |title=The Science and Commerce of Whisky |last2=Hughes |first2=Paul S. |publisher=Royal Society of Chemistry |year=2014 |isbn=978-1-84973-150-8 |location=Cambridge}}
* {{cite news |last1=Jeffreys |first1=Henry |title=There’s more to whisky than scotch and bourbon |url=https://www.theguardian.com/food/2024/nov/01/henry-jeffreys-more-to-whisky-than-scotch-and-bourbon |access-date=13 November 2024 |work=[[The Guardian]] |date=1 November 2024}}
* {{Cite book |last=Smith |first=Gavin D. |title=The A–Z of Whisky |date=2009 |publisher=Angels' Share (Neil Wilson Publishing) |isbn=978-1-906476-03-8 |edition=3rd |location=Glasgow}}
{{refend}}

== External links ==
*{{Commons category-inline}}
*{{wikivoyage-inline}}
*{{Wiktionary-inline|whisky}}

{{Whisky |state=expanded}}
{{Alcoholic beverages}}
{{Authority control}}

[[Category:Whisky| ]]
[[Category:Distilled drinks]]
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