A guide to whiskey, or whisky, one of the most appreciated spirits worldwide

The difference between “whisky” and “whiskey” goes beyond grammar: these terms, only apparently similar, refer to intertwined yet separated stories, specific regulations and methods of production, giving life to unique distillates with their own sensory features and identity.

The difference between “whisky” and “whiskey” is not just about spelling or perhaps the result of a typographical error on the label, but it’s rather a matter of traditions, different production practices and unique cultural influences. Although both distillates share a common origin and are made by the fermentation of multiple cereals, like barley, rye and corn, combined in different proportions depending on regional production, these alcoholic beverages gradually took separate paths, in different contexts, developing peculiar sensory features that made them unique and suitable for different palates and occasions.

Scotch whisky, for example, a symbol of the tradition of Islay and the Highlands, is a spirit with a smoky and strong taste, and a complex flavor, produced with malted barley (especially for single malt), although sometimes it includes other varieties of cereals, such as rye, wheat or corn, especially for some types of whisky (like grain whisky), and aged in oak barrels. Its full flavor, between earthy and marine, is the result of distillation techniques that have been refined over time, giving depth to every sip of such a unique product.

Irish whiskey, on the other hand, stands out for its softness and elegance, result of the use of a triple distillation process, which enhances its complexity and lightness. Moreover, unlike the previous, it can be produced with a mix of malted and non-malted barley, contributing to a more delicate aromatic profile, with notes of fruit and honey that make it particularly accessible for everybody.

Or American bourbon whiskey, produced mainly in Kentucky and regulated by the “Federal Standard of Identity for Bourbon”. This specification establishes that bourbon must contain at least 51% corn in its cereal mix and age exclusively in fresh oak barrels, carefully toasted on the inside. This process allows distillates to absorb wood’s aromatic elements intensely, giving it a soft and rich taste profile, with main notes of vanilla, caramel and spices.

Despite sharing common origins, thus, whiskey and whisky differ in terms of ingredients, production techniques and sensory characteristics. Choosing for one or the other is not just a question of taste preference, but a journey through spirit’s culture that made it an iconic excellence of Scottish and Irish artisan traditions.

Whiskey and whisky: origins, etymology and story of two spirits appreciated worldwide

To fully understand the differences between whisky and whiskey, it’s necessary to explore the past, when grain-based spirits emerged in the Scotland’s and Ireland’s alcohol tradition.

Specifically, the word “whisky” derives from the Gaelic uisce beatha, which literally means “water of life”, a term that over centuries has undergone several changes in the vernacular, being first shortened to usque baugh, then to whisky bae, and eventually, in the eighteenth century, to today’s “whiskey” in Ireland and “whisky” in Scotland.

The first versions of these alcoholic beverages date back to the first centuries of the second millennium, when Irish and Scottish monks, influenced by the distillation techniques of the Mediterranean peoples, began to produce brandy, first for medicinal purposes, but then also as an alcoholic beverage for daily consumption, the pioneers of the production of different types of spirits that significantly contributed to the evolution of modern distillation methods, which led to the birth of modern whiskey.

However, there’s no clear evidence regarding the exact moment in which whisky distillation began, and the rivalry between Scotland and Ireland to claim the paternity of this distillate is still a matter of heated discussions, fueled by legends and folk traditions that each country continues to support (one of these includes Saint Patrick, patron saint of Ireland, returning from Egypt in the 5th century AD and responsible for the introduction of still in the island, bringing with him also the secret to create alcoholic distillation).

The first official documentation of whisky dates back to 1405, in the Annals of Clonmacnoise in Ireland, which tells of the death of a local chieftain caused by intoxication from excessive consumption of this beverage. Despite the historical trace, a few sources indicate that whisky distillation developed simultaneously in both regions, with specific local techniques, giving each nation a unique imprint in the production process.

The distinction between whisky and whiskey has been consolidated especially thanks to the differences in production methods, in cereals used as raw materials, in laws and regulations. In Ireland, “whiskey” is usually produced with a mix of malted and non-malted barley, while in Scotland “whisky” is traditionally made using only malted barley, although it may include other cereals, such as corn or rye, for blended whisky.

Another key point of difference refers to distillations. In Ireland, whiskey production process occurs three times, which contribute to giving its mooth, aromatic and lovable taste even for demanding palates. On the other hand, in Scotland whisky took a slightly different path. Here, distillation evolved by the use of so-called still pots (traditional stills with a rounded boiler and a long “neck”, used for slow distillations performed in small batches), which allowed a more rustic distillation and a fuller-bodied, smoky final product. The use of peat in the stoves combustion and the practice of aging distillates in oak barrels gave the product more intense and characteristic flavor, today universally associated with Scotch whisky.

Moreover, while authentic Scotch whisky must age for at least three years in oak barrels by law, Irish whiskey and American bourbon comply to different regulations, yet equally strict. For example, bourbon must contain at least 51% corn and age in new toasted oak barrels.

During 19th century, Scotch whisky and Irish whiskey gained international fame, following the birth of historic brands that have made the history of these spirits, such as Johnnie Walker, Glenfiddich and Chivas Regal in Scotland, and Jameson, Bushmills and Redbreast in Ireland. The first great boom in production occurred with the industrialization of distilleries, which, combined with the introduction of new distillation technologies, increased the capacity of production and made possible to reach overseas markets. Scotch became an icon of quality and exclusivity, while Irish whiskey always represented a typical craft production.

Bourbon, Canadian and Japanese whiskeys: three varieties of the iconic Irish spirit

At the same time, the production of these fine alcoholic beverages spread overseas. In Canada, distillation based on barley and other cereals developed from the 18th century, with the arrival of European settlers who brought this ancient tradition. Here the distillate took on unique characteristics soon, clearly distinguishing from Scottish and Irish counterparts.

Canadian whisky is indeed known for its softer and lighter taste, obtained through the use of a balanced blend of different types of cereals, including corn, rye, barley and wheat, and special column stills, for a continuous distillation to craft a final product of even consistency. This whisky is also appreciated for its versatility, which makes it ideal to be enjoyed neat, or as a perfect base for cocktails or on the rocks consumption (pure, in a glass with ice cubes).

In the United States, the history of the drink is mainly related to the production of bourbon whiskey, which takes its name from a county in Kentucky, its State of origin, which is still its main producer nowadays. To be classified as bourbon, whiskey must be produced with at least 51% corn, and must age in new toasted oak barrels. Bourbon has a richer and sweeter taste than other whiskeys, thanks to the predominance of corn, with a wide variety ranging from vanilla flavor to caramel, depending on the aging process. Some of the most iconic brands of bourbon whiskey, which contributed to the spread of this delicious distillate around the world, Jack Daniel’s, Maker’s Mark and Wild Turkey.

In recent years, even Japanese whiskey began to conquer international markets thanks to its quality and harmony from an organoleptic perspective. Distilleries such as Suntory and Nikka are inspired by Scottish tradition, but add their signature touch by using extremely pure water, by the aging process exclusively in Mizunara oak barrels, for unique olfactory notes ranging from floral, to smoky and woody, and by an obsessive attention to balance and precision in mixing, characteristics that make these spirits particularly elegant, refined and balanced.

An excellent example of Japanese whiskey is Nikka Whiskey From the Barrel, produced by Nikka, one of the most prestigious distilleries in Japan, a drink that combine rather sweet flavors, result of the maturation in oak barrels with the release of natural sugars inside the distillate, with a long and refined finish, generally extending for at least three years, making it an ideal product to enjoy neat, to best appreciate its aromatic, rich and complex taste.

Differences between whisky and whiskey: a complete overview

Whether it’s an elegant glass of Scotch whisky, a smooth and versatile Irish whiskey, or a rich and sweet American bourbon whiskey, the “king of spirits”, in all its variations, stands out for its complex flavor and its ability to adapt to multiple contexts and palates. Here are the main differences and features of these distillates, with a look at different consumption occasions and how to best pair and enjoy them.

Whiskey (with “e” – Ireland and USA)

• Origin: whiskey is used mainly in Ireland, where distillation is usually softer, and in the USA, with the making of bourbon and Tennessee whiskey;
• Cereals: Irish whiskey is produced with a blend of malted and non-malted barley, for a softer and lighter flavor. American bourbon whiskey, on the other hand, must have at least 51% corn, giving the drink a sweeter and richer flavor;
• Olfactory characteristics: Irish whiskey tends to have notes of softness, like fruit, honey, and vanilla. American bourbon, instead, offers aromas of caramel, vanilla, spices, with a more intense and woody component given by aging in new oak barrels. Irishman Whiskey is another popular variety, a whiskey combining malted and non-malted barley, for a soft and light distillate. It’s appreciated for its versatility, which makes it ideal both for sipping neat and in cocktails, such as the classic Irish Coffee;
• Pairings: Irish whiskey pairs well to delicate dishes such as fish, shellfish or cheeses. It can be used to prepare light cocktails too, such as sour whiskey, combining the distillate with lemon juice, sugar and ice to obtain a sour fresh drink, ideal for an aperitif with friends. Bourbon pairs perfectly with grilled meat, smoked dishes and barbecues, or rather with dark chocolate and dried fruit;
• When to consume it: Irish whiskey is versatile and can be drunk at any time, either neat or just with ice. Bourbon is great for rustic or formal occasions, and excellent for convivial moments.

Whisky (without “e” – Scotland, Canada, Japan)

• Origin: whisky is used in Scotland, Canada and other countries such as Japan. Each country has its own production tradition, but Scotland is unquestionably the home of the famous Scotch whisky;
• Cereals: Scotch whisky is traditionally made with malted barley, while the use of peat in the production gives it a smoky taste. In contrast, Canadian whisky can be made with a blend of corn, rye, barley and wheat, resulting in a smoother and lighter spirit.;
• Olfactory characteristics: Scotch whisky has complex notes that range from a marked smokiness (if produced with peat) to the sweetness of honey and dried fruit, with a woody flavor. Canadian whisky tends to be more delicate and smooth, with notes of vanilla, fruit and wood, and a more linear and clean taste;
• Pairings: Scotch whisky pairs well with dishes like red meat or mature cheeses. It is also excellent with dark chocolate and dried fruit. Canadian whisky pairs well with lighter dishes such as fish, grilled chicken or rice, well suited also for the preparation of cocktails such as whisky sour or Manhattan;
• When to consume it: Scotch whisky is perfect for solemn occasions, best appreciated when sipped slowly, perhaps with just a little water or ice. Canadian whisky is more versatile, suitable for the preparation of cocktails or for consumption on the rocks.

Bar Bandiere by Forte Village Resort, an exceptional selection of the best Scottish whisky (and more) next to the seaside

Enjoying an excellent whiskey on the rocks, next to one of the most crystalline seas in Italy, and then tasting wonderful gourmet creations made by true stars of Italian and international haute cuisine, including Heinz Beck, Giuseppe Molaro and Massimiliano Mascia, is now possible at the renowned Forte Village Resort in Santa Margherita di Pula. An enchanting five-star resort immersed in unpolluted nature, near some of most beautiful beaches in Sardinia, less than forty-five minutes by car from Cagliari, recently awarded – for the twenty-sixth time in a row – as “best resort in the world” by the experts of the World Travel Awards 2024 (like Oscars for tourism industry), which took place last December in Funchal, capital town of the island of Madeira.

A resort that makes its rich food and wine offer a real strength, which complements the sports, with over twenty excellent academies dedicated to teaching swimming, fencing, basketball, and more, as well as the offer for mental and physical well-being (with the prestigious thalassotherapy treatments by Acquaforte Thalasso and Spa, famous worldwide), counting 21 restaurants and 14 bars designed to satisfy increasingly demanding and diversified guests.

Among these, outstanding starred restaurants, such as Molaro’s “Belvedere”, Beck’s “Beachcomber” and, a novelty for 2025, “Casa del Custode”, a location combining elegance and refinement to offer guests a menu inspired by the flavors of the Mediterranean, where fresh, seasonal and top-quality ingredients are must-have, but also wonderful bars, like Cantina del Forte, with its vast selection of fine Sardinian wines (and more), including 380 labels and over 8000 bottles, ideal for a refined journey into Sardinian, Italian and French traditions, and Bar Bandiere, the most elegant and traditional venue of Forte Village, located inside the prestigious Hotel Castello. A recently renovated location to offer guests an even more welcoming and sophisticated atmosphere, with a stunning view of the Sardinian sea, the best for a romantic evening with your sweetheart, listening to excellent music and sipping an exceptional glass of Scottish whiskey or American bourbon.

For further information about Bar Bandiere or for booking a stay at Forte Village Resort, please call to +390709218818 or write to holiday@fortevillage.com.

Do you want to sip some delicious whiskey (or whisky) with a view over a wonderful sea? Book a dream holiday in a true paradise, discover Forte Village Resort in Sardinia