Whisky, continued

A few months ago (more, perhaps) I posted on whisky and the basics of the spirit (pun intended). Earlier tonight, over a couple of beers and sausages (rosamunde and toronado, in case the locals were curious), a friend asked me about the difference between bourbon and whisky. The answer I provided was clearly unsatisfactory even to me, and so here I provide more detail on this difference. Whisky (spelled whiskey in most places outside scotland) finds its origins in Scotland. I'm not going to make this an overlong or detailed post, so let's stick to the basics.

Whisky from Scotland (known as scotch) is made from malted barley dried over a peat fire (where it gets its distinct flavor). It is distilled twice and then aged in oak casks which formerly were formerly used to age either bourbon or sherry, generally.

American whisky is generally known as bourbon. Bourbon is made from mashed corn (at least 51%), which is dried without peat and then distilled once and aged in new oak casks (charred on the inside). Bourbon, by international agreement, can only be made in the US.

Which is better? Scotch whisky is far better, IMO. You just can't replace that peat flavor -- although there can be too much of a good thing. Beware excessive peatiness. But you should figure out what you prefer for yourself. Random sidenote: there is also Irish whisky, which is distilled 3 times and is therefore a little lighter, smoother, and more palatable than most Scotch whiskys. Some are very good.