To E or Not to E...The Ultimate Whiskey Question
Is it whiskey or whisky? Two different spellings? What gives? Whiskey is a spirit distilled from a mash of fermented grains. So whiskey/whisky is part of a major food group (grains are on the food pyramid, so clearly whiskey/whisky is good for you ). But I digress...the different spellings depend on what variety you are drinking. Fortunately for us there are many ways to include whiskey/whisky in your diet (nutrition!). Irish whiskey (e): Distilled in Ireland, typically a mix of grains, although there are single malt whiskies available. Tends to be lighter and smoother than a Scotch whisky, although there are some fantastic peated whiskies that are reminiscent of the peatiness of a Scotch. Use the "E" or the fairies will get ye! American whiskey (e): The distillation process bears more of a resemblance to the Irish distillation process, and is typically a blend of grains. America had different grains than Ireland, so modern versions of American whiskey bear little resemblance to their Irish heritage, but nonetheless are a fine tribute to their forefathers. (I'm talking to you, bourbon) 
Scotch whisky (no e): Made typically from barley, which has been dried with peat rather than wood. The flavor profile depends on the type of peat used, as well as the drying time. DO NOT PUT AN E IN THIS. You don't want to annoy a Scot. Offending a large man in a kilt who can toss (hurl) a caber is unwise at best.
Lagavulin Scotch Whisky[ Canadian whisky (no e): Bears more of a similarity in design to Scotch whisky, use the "e" or the Canadians will send a mountie to correct your spelling. Politely. Japanese whisky (no e): Again, more of a Scotch design, distilled typically from barley. Again, the lack of "e" is important. I'm not sure what happens if you include the "e" in the spelling, but it probably isn't good. For more information on the Japanese whiskys go read this nifty article on the whisky exchange website. Other references include: Master of Malt, The Kitchn, and Whisky For Everyone (a concept we can get behind). Regardless of its spelling, the derivation of both words is Gaelic, and means "water of life". Grains are an important part of our diet, and I can't think of a better way to get them.
Scotch whisky (no e): Made typically from barley, which has been dried with peat rather than wood. The flavor profile depends on the type of peat used, as well as the drying time. DO NOT PUT AN E IN THIS. You don't want to annoy a Scot. Offending a large man in a kilt who can toss (hurl) a caber is unwise at best. Lagavulin Scotch Whisky[ Canadian whisky (no e): Bears more of a similarity in design to Scotch whisky, use the "e" or the Canadians will send a mountie to correct your spelling. Politely. Japanese whisky (no e): Again, more of a Scotch design, distilled typically from barley. Again, the lack of "e" is important. I'm not sure what happens if you include the "e" in the spelling, but it probably isn't good. For more information on the Japanese whiskys go read this nifty article on the whisky exchange website. Other references include: Master of Malt, The Kitchn, and Whisky For Everyone (a concept we can get behind). Regardless of its spelling, the derivation of both words is Gaelic, and means "water of life". Grains are an important part of our diet, and I can't think of a better way to get them.
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