Whisky by type

What sets the types apart

Whisky differs by grain and by country. Rye whiskey is the North American style in which rye plays the leading role; in the United States the mash must consist of at least 51 percent rye. Rye gives a drier, spicier character than the corn of bourbon, with pepper and spices. For each type, the explanation and the bottles in the shop are listed below; the overviews by country and region are on the whisky page.

Besides rye there are more styles. Single malt is made from malted barley only, at a single distillery. Bourbon must consist of at least 51 percent corn and matures in new, charred oak casks, which gives vanilla and sweetness. Blended whisky combines malt and grain whisky into an accessible, balanced taste. In a Manhattan or an old fashioned, rye is the classic choice, because its spicy character balances well against vermouth and bitters. Anyone who wants to get to know rye is best off starting with a few bottles side by side: a young, spicy rye from the United States and a softer Canadian whisky show clearly how much difference there is within a single grain.