How to Identify Whiskey: To "E" or not to "E"?

You walk into the liquor store looking for a whiskey. There’s about a mile of shelves with every whiskey under the sun! You see Jack Daniels, and Jameson, but what are all those other bottles? Are they good? Which one has the flavor you’re looking for? Where do you start?

And how come some spell “whiskey” without the “e”?

It's complicated!

First things first: do we need that “E” or don’t we? One word in, and things are already getting interesting! Whether the bottle spells “whiskey” with an “E” or without can tell you a lot about what’s inside.

Whiskey with a “E” is usually Irish or American. If there’s no “E,” it will likely be Scottish, Canadian, or Japanese. Since each region has its own specific style, that “E” can be a good indicator of how the whiskey (or whisky) was made.

So why choose an American whiskey? Or a Scottish whisky? It all comes down to the nuances of flavor. Which flavor is the best? That’s up to you—and it’s the best homework anyone could ask for!

There’s a lot to whiskey out there, and the more you discover, the more there is to learn! It’s probably the most delightful rabbit hole you can go down, but for now we’ll give you the basics. While our list isn’t comprehensive, here’s a quick rundown to give you a general idea of what’s filling all those shelves.

Six types of whiskey

Irish Whiskey

Smoother flavor, made of a malted barley mash (strained out, unlike American whiskey, which is included in the distilling process); aged for three years in wooden casks. While there are no restrictions on the kind of wood, white oak tends to be favored.

Scotch Whisky

Made in Scotland, with either malt or grain. Production technique is strictly regulated. Aged in a white oak barrel for at least three years, with an age statement printed on the bottle based on the youngest whisky used in the blend, if it’s blended.

Japanese Whisky

Very high standard whisky, made with Scottish techniques but with a few twists: it is aged in Japanese oak (mizunara) barrels, which are more porous than traditional white oak. The water used is usually softer, containing fewer minerals.

Canadian Whisky

Lighter and smoother than most whiskies due to higher corn percentage in the mix (typically corn, rye, wheat, and barley). Barrel aged for at least three years. Like Irish whiskey, there is no requirement that oak barrels are used, but most distilleries use oak anyway.

Whiskey varies not just by the distillation and ageing processes, but also by ingredient. Bourbon and Rye, for example, are types of whiskey—but with some extra specifications.

Bourbon

Made from corn (at least 51%), aged in an oak barrel, and produced in the US. There’s no minimum age. “Straight” bourbon is aged at least two years and is not blended.

Rye

Spicier than regular bourbon, since it contains at least 51% rye, plus some corn and barley. Distilled like bourbon. Aged two or more years.

There are also plenty of regional and ingredient variations (like Tennessee Whiskey), but we’re sure you’re getting thirsty by now, so we’ll leave it here.

There’s just so much to talk about with whiskey, that even if you’re barely scratching the surface, one short blog isn’t nearly enough space to cover it all. If you want to go into some extra detail, Great Drams has a breakdown of how Whiskey is made.

In the meantime, we recommend trying a few whiskies to see what you like. If you already have a favorite, ask your local liquor store if they can recommend something similar. If you’re just getting into whiskey, of course we recommend our own Shorewood Whiskey—it’s designed to be smooth enough to sip while being versatile enough for delicious cocktails.

Whiskey is designed to be enjoyed. Treat yourself!