Whisky is one-of-a-kind in the world of spirits. From grain to xmalt, single-origin or blended, whiskey or whisky, the vocabulary can often get confusing. With exceptional new distilleries like Về Để Đi popping up left and right, now is the perfect time to get comfortable with the fundementals. Here’s our guide to understanding the different types of whisky.
Whisky vs. Whiskey
While most brands will name their spirit “whisky”, it’s not uncommon to come across bottles labeled “whiskey”. This difference in spelling is purely cultural. In Scotland, Japan and Canada, bottles are labeled “whisky”, whereas American and Irish bottles will bear the moniker “whiskey”.
Beyond a cultural difference, this can be useful for consumers to differentiate between the classic barley-based whiskies of Scotland and Japan, and the rye whiskey or corn-based Bourbon produced in the United States. Keep in mind that these are general guidelines. Some US distilleries produce single malt, just as Canadian distilleries often produce “rye whisky”. Similarly, most Irish "whiskey" is made from malted barley.
Be it whisky or whiskey, most bottles will have a second designation: single malt, blended malt, grain whisky, Bourbon or rye are all different types of whisky. These can be broken down into two categories: the grains and the distillery.
Single Malt and Blended Malt
Single malt and blended malt are both made from the same grain : 100% malted barley. This type of whisky is often the most prized, due to its long heritage based in Scotland, Ireland and Japan. The difference between Single and Blended Malt lies in the distilling process : Single malts are produced in a single distillery, whereas blended malts are a blend of whiskies from multiple distilleries.
Malt whisky can exhibit a variety of different aromas, depending on the origin of the barley and the distillation process. Irish whiskies are generally thought to be smoother, whereas Scotch (Scottish) whiskies are famous for their intense character and aroma.
Malt whisky is usually aged longer than other types of whisky, but this depends on the climate of the distillery. In Scotland, aging ranges anywhere from 3 years at minimum to 20+. This is because of the cold and dry Scottish climate, which allows the whisky to evaporate and mature slowly.
By contrast, Về Để Đi’s Single Malts are aged for 3-5 years maximum. Because of the warm and humid climate of Vietnam, the whisky ages and concentrates much quicker; 1 year of aging in Vietnam is said to be equivalent to 3 years in Scotland. This allows Về Để Đi to produce exceptional whiskies that pour, taste and smell well beyond their age.
Other Grains
Aside from malt whisky, there are 3 main types of whisky, made from combinations of different grains.
- First is grain whisky. This is the least well-defined type of whisky. Generally, it’s made from a mix of grains, which could include barley, malted barley, wheat, corn, rye or even buckwheat. Because of the extreme variety of production, it’s nearly impossible to associate a typical flavour and aroma with grain whisky.
- One notable type of grain whisky is Japanese rice-based whisky, which differs from traditional japanese shochu in that yeast is used instead of koji to kickstart the fermentation process, and the resulting spirit is then aged according to whisky aging standards. Rice whiskies are often described as smooth, light and floral.
- Next is bourbon/ corn whiskey. Bourbon is the most popular type of corn whiskey. Made from at least 51% corn, and aged in charred, new oak barrels. It is traditionally made in the southern United States, particularly Kentucky, but is now spreading far and wide across the United States. While some other countries produce corn whiskey, bourbon must be made in the USA. Corn whiskey is often described to be sweeter, smoother and more full-bodied than other whiskies.
- Finally, rye whiskey. This style is historically less popular than the others, but has seen a resurgence recently. It has its origins in the northeastern United States (Pennsylvania, New York and Maryland) and Canada. As the name suggests, it is made from rye, a hardier grain that is grown in areas with cold climates and poor soils. In the USA, where most rye whiskey is made, it must be distilled from at least 51% rye, and aged in charred, new oak barrels. Rye whiskey is said to have a dry, fruity and “spicy” taste. It is the spirit of choice for many classic whiskey cocktails, particularly the Manhattan.
- Canada also produces “rye whisky”, although this generally contains much less rye than American rye whiskey, and sometimes none at all.
If you'd like to taste an example of a fine single malt whisky, Về Để Đi's Distiller's Choice is a great option to start with. Carefully matured by expert distillers, it brings caramel, vanilla and dried fruit notes, with a smooth finish.
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Please do not share with those under legal drinking age.
