Whiskey vs Whisky: What's The Difference?

Depending on your location the spelling of whiskey or whisky changes – whisky generally refers to those distilled in Scotland, Canada, Australia, Japan, and Europe whilst whiskey is defined by distilleries in Ireland and America. These spellings were only fixed in the 20th century – as whiskeys became more popular and were regarded as being of higher quality than Scotch. Apart from the meaning whiskey vs whisky: what’s the difference? Read on…

The Distillation

The principle of distillation involves different evaporation points that allow the separation of substances by heating – the initial substances may then be collected. Through alcoholic fermentation the strength is determined by the yeast used and the duration of the fermentation.One of the main differences between the whiskies is the number of times it’s distilled – Irish whiskey is distilled three times which produces a smoother and lighter spirit – whilst Scottish and American whiskies are distilled twice.

The Stills

The shape and size of the stills used in the distillation process are also different – short, fat pot stills with a round base are often used in parts of America and Ireland, whereas in Scotland a wide variety of barrels with different shapes and sizes gives a whole range of flavours and characters – Scotch whisky must be aged in barrels for at least three years.

The Grains

In Ireland malted barley is used – but this may be mixed with other grains. This grain whiskey is easily blended and has always been used to make less expensive varieties. Scotch whisky is almost entirely produced using malted barley and only water and yeast may be added to the mixture. Due to climate conditions and soils in America different grains may be mixed during the mashing process – this makes them taste very different to Scottish or Irish whiskies.

The Peat

Large parts of Scotland are covered in peat bogs – peat smoke determines the level of smokiness within the whisky depending on the type of peat used and the length of time the barley is left to dry. In Ireland and America the use of wood and other alternative fuels during this process makes the spirit less smoky and lighter. Exceptions include a very smoky range of whiskies from Connemara that use peat to dry the malted barley ready for milling and mashing.

The Distilleries

The oldest registered distillery in Scotland opened in 1772 – the oldest in Ireland has been in production since 1608. There are currently over 80 distilleries in production in Scotland, but in Ireland there are only three. Current distillers stick to traditional recipes and techniques dating back to those days, giving individual whiskies their own unique characteristics. The first American distilleries were opened in the late 18th century – only seven of these are still in production today. In the state of Tennessee two distilleries remain in operation – Jack Daniels and George Dickel.

The Whiskies

Whisky vs whiskey? From the classic Islay whisky region in Scotland you’ll be able to sample single malts with smoky, peaty flavours including:Ardbeg – strong and smokyBowmore – peaty and sweetBruichladdich – mildly smokyLagavulin – mellow smokinessLaphroaig – strongly smokyTalisker – smoky and pepperyBeat taken without ice and with an option of a drop or two of water these whiskies are meant to be savoured slowly at room temperature:Jameson Irish – distilled three times for a unique tasteJack Daniels Tennessee – smoky with hints if toasty oakDewar – heather-honey with sweet after tasteBlack Velvet – hints of caramel and vanilla topped with pepper zestCrown Royal – golden, smooth, and richJim Beam – acetone notes of vanilla and creme AnglaiseWhiskey vs whisky – the choice is yours – there are no bad whiskies only some that aren’t as good as others as the saying goes!

Samson’s Paddock is located in Mosman Park – here you’ll be able to enjoy a whisky chosen from a list of over 100 varieties. New and old world with blends, and single origin – you’ll find them all here.