Scotch, bourbon, Irish, Japanese and Indian whisky

Same drink, different rulebooks

Whisky is spirit distilled from fermented grain and aged in wood. Every major producing country adds its own rules about grain, stills, casks and time. Those rules are why a bourbon and a Scotch taste so different even though both start as grain.

On spelling: Scotland, Canada, Japan and India mostly write whisky. Ireland and the United States mostly write whiskey. Nothing hangs on it except house style.

Scotch

Scotch whisky must be distilled and matured in Scotland from water and malted barley, with other whole cereals allowed. Only the grain's own enzymes may convert the starch. It must be distilled below 94.8% ABV and matured for at least three years in oak casks of no more than 700 litres. It is bottled at no less than 40% ABV. Nothing may be added except water and plain caramel colouring.

The categories are single malt, single grain, blended malt, blended grain and blended Scotch. Regions such as Speyside, the Highlands, the Lowlands, Islay and Campbeltown are protected names. Islay is best known for heavily peated malts.

Irish whiskey

Irish whiskey must be distilled and matured on the island of Ireland for at least three years in wooden casks. Triple distillation is common, though it is not a legal requirement. The distinctive Irish category is single pot still, made from malted and unmalted barley together in pot stills, which gives a spicy, oily texture.

Bourbon and other American whiskey

Bourbon must be made in the United States from a grain mix of at least 51% corn. It is distilled to no more than 80% ABV and goes into new charred oak containers at no more than 62.5% ABV. It is bottled at 40% ABV or more, with no added colouring or flavouring. It does not have to come from Kentucky. Plain bourbon has no minimum age. Straight bourbon needs at least two years.

The new oak rule has a knock-on effect across the world. Because each bourbon barrel is used once, there is a steady supply of used barrels. Much of the world's Scotch, Irish and Indian whisky matures in them. Our guide to maturation and casks explains what that wood contributes.

Japanese whisky

Japanese whisky grew out of the Scotch tradition in the early twentieth century, with pot stills, malted barley and long ageing. For years the rules were loose. Some bottles labelled Japanese contained imported whisky. In 2021 the industry body adopted a voluntary standard. Under it, whisky labelled Japanese must use malted grain. It must be fermented, distilled and matured in Japan for at least three years in wooden casks, then bottled in Japan at 40% ABV or more.

Indian whisky

Indian whisky covers two quite different products. Most mainstream volume is blended whisky built on neutral spirit, which may be made from molasses or grain, combined with malt or grain spirit, flavouring and colour. Rules come from national food standards with state excise rules layered on top. This is why some of it cannot be sold as whisky in markets that require cereal-only spirit.

At the other end, Indian single malts are made much the Scotch way, from malted barley in pot stills, then matured in Indian heat. That heat changes the maturation story, as our guide to the angels' share in India explains. India also bottles imported bulk Scotch locally, sold as Scotch bottled in India.

Canada and the newer whisky countries

Canadian whisky must be made and aged in Canada for at least three years in small wood. Much of it is blended from separately distilled grains, with rye often used for spice. Taiwan, Australia, England and many others now make malt whisky, usually following Scotch-style methods with their own local rules.

Hot-climate producers such as Taiwan and India have something in common. Their whisky matures faster and loses more to evaporation than whisky in a cool Scottish warehouse. Age statements mean something different there, which is worth remembering when a portfolio mixes origins.

What to remember at work

When a colleague compares two whiskies, ask which rulebook each one follows before comparing price or flavour. A rule about casks or minimum age shows up years later in stock, cost and the claims marketing is allowed to make. The rulebook is where the product starts.

Common questions

Does bourbon have to be made in Kentucky?

No. Bourbon can be made anywhere in the United States. Kentucky makes most of it, but the law only requires the United States.

Why do whisky and whiskey spellings differ?

Custom, not law. Ireland and the United States mostly use whiskey. Scotland, Japan, Canada and India mostly use whisky.

How old must Scotch be?

At least three years in oak casks in Scotland. Any age on the label refers to the youngest whisky in the bottle.

Is Indian whisky the same as Scotch?

Not usually. Mainstream Indian whisky is often built on neutral spirit, which may come from molasses. Indian single malts follow a process much closer to Scotch.

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