Bourbon

At least 51% of the grains used to make straight bourbon must be corn, while the rest may be a mixture of other grains (usually barley, rye, or wheat). Usually between 80 and 125 proof; the legal minimum strength is 60 proof. Only limestone filtered spring water may be used to lower the alcohol content.

Tennessee Whiskey

Similar in style to bourbon, Tennessee whiskey must be produced in the state of Tennessee and is always filtered through sugar-maple charcoal before going into casks for aging. It is aged for a minimum of two years. Tennessee whiskey was recognized as a separate style by U.S. government officials in 1941.

Canadian Whisky

Mashed, distilled and aged at least three years in Canada in a wooden barrel of not greater than 700 L capacity. Blended, multi-grain liquors typically containing a large percentage of rye, often generically referred to as “rye whisky.”

Irish Whiskey

Standard Irish whiskey is a blend of malt and grain whiskies; pure malt will be labeled such. Usually distilled through both column and pot stills, although there are a few solely pot-distilled brands. The oldest distillery, Bushmills, dates to a 1608 license granted by King James I.

Scotch Whisky

Scotch must be distilled and matured in Scotland. When an age is listed, it is of the youngest whisky in the blend. Single malt is from one specific distillery. It tends to possess intense flavors and aromas. Blended whisky may contain a combination of whiskies from several malt and grain distilleries.