A brief guide to six of the most popular whisky types currently being enjoyed around the world.
There are hundreds of operating distilleries in Scotland, but every one must mature its product in the country for at least three years and one day, using oak casks.
Most Irish whiskey is made in a pot still and distilled three times, as opposed to the more common Scottish double distillation, and is famed for its smooth character.
This is a spirit made from any cereal grain including rye, corn, barley and wheat. Around a third of American whiskies are bourbons.
To be a Bourbon, the whiskey’s mash must contain at least 51% corn, and the resulting spirit always has to be matured in new oak casks, although there is no minimum for how long. Those aged for at least two years are called Straight Bourbon.
Nearly 100 years old, the Japanese whisky industry offers traditional flavours like peat, but also includes new, innovative elements such as aging in plum wine casks
Known for the inclusion of a small amount of rye in their maltings, Canadians also use a combination of barley, corn and wheat grains to create a liquid famed for its smoothness