American: Made in the United States from cereal grain, most are aged in new charred-oak barrels. The category includes bourbon and rye, but also U.S.-made malt and corn whiskey.
Bourbon: Made in the United States from grain (at least 51 percent corn) and aged two years or more in new charred-oak barrels. Sweeter in finish and generally less expensive than Scotch.
Canadian: Distilled from corn and small amounts of rye, and aged at least three years in Canada. Light and sweet flavor.
Irish: Distilled from grain (generally malted or unmalted barley) and aged in Ireland for a minimum of three years in wooden barrels. Smoother finish and less smoky than Scotch.
Rye: In America, at least 51 percent rye malt base is required, plus two years of aging in new charred-oak barrels. Other countries have their own requirements.
Scotch: Distilled in Scotland from cereal grains (barley, wheat or corn), water and yeast. Requires a minimum maturation of three years. Blends combine malts from various distilleries and can contain mixed grains. Single malts (such as all the “Glen” Scotches) are made at a single distillery with only one malted grain.
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