Whiskey

Rye whiskey, containing at least 51% rye, has a spicier and more robust flavor than bourbon. It is produced in both the U.S. and Canada.

Tennessee whiskey, similar to bourbon, must be produced in Tennessee and filtered through charcoal before aging, which contributes to its unique smoothness.

Canadian whisky, often a mix of grains, is generally smoother and lighter, somewhat akin to Irish whiskey, though it varies widely.

Japanese whisky, influenced by Scotch, is known for its delicate and nuanced flavors, offering distinct characteristics from other types.

The term “whiskey” is typically used for spirits from Ireland and the U.S., while “whisky” is used for those from Scotland, Canada, and Japan. Whiskey can be enjoyed on its own, in cocktails, or slowly sipped to savor its complex flavors and aromas, which may include notes of caramel, vanilla, spices, and smoke, depending on the type and aging process.