Both scotch and whiskey are sippable spirits with robust amber tones and smooth flavor profiles. So what’s the difference? In a nutshell, it’s part geography and part recipe.
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First, Whiskey vs. Whisky
“Whiskey” is alcohol made from fermented grains—usually some mixture of wheat, rye, barley and/or corn—and aged in barrels. It’s also made in the U.S. or Ireland. (Editor’s Tip: Bourbon is a specific kind of whiskey.)
“Whisky,” spelled without the “e,” is also alcohol made from a fermented grain mash—except it’s made in Scotland, Japan or Australia. Scotch whisky is a type of whisky made specifically in Scotland.
In addition to having the same basic formula—grain slowly fermented in barrels—whiskey and scotch are both distilled between 40 and 90% alcohol by volume. It’s then diluted to between 40 and 60% ABV before bottling.
Learn more about whiskey types from around the world.
What Is Scotch?
Scotch is whisky made in Scotland, usually from grain or malted grain—almost always barley. Scots take pride in their scotch, and have rules in place to set standards for quality. The Scotch Whisky Regulations lay down guidelines for production, bottling, labeling and even advertising. Scotch also must age in an oak barrel for a minimum of three years, though it’s often aged far longer. You often find Scotch whiskey aged 12 to 25 years, even as long as 50.
Curious about the flavor profile of scotch? It’s typically quite distinct and may even taste sharp to an unfamiliar palate. Stick with it, though, and you may learn to love it. Flavors include wood and leather, with a bite reminiscent of rubber, fire or dirt. (Have a cold? You’d be better off pouring smooth whiskey or bourbon into your hot toddy.)
The Drinks Your Grandparents Loved to Make
It wouldn't be Kentucky Derby Day without this mint julep recipe! But, really, this Kentucky Derby mint julep recipe is good anytime. —Taste of Home Test Kitchen
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The concept of an old-fashioned dates back to the early 1800s and includes whiskey, bitters, cherry juice, sugar and water. This version, which is extremely popular in Wisconsin, uses brandy in place of whiskey and lemon-lime soda instead of water for a milder cocktail. —Taste of Home Test Kitchen
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The subtle tang of cranberry and the warm winter spices make this bourbon just right for holiday toasts—neat, on the rocks or in a cocktail. —James Schend, Deputy Editor, Taste of Home.
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Here's an old-time cocktail that was popular in the 1940s and '50s. A Moscow Mule is traditionally served in a copper mug with plenty of ice. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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This party favorite has been around for quite some time. It's not overly fruity and features a good blend of sweet and sour. For a splash of color, garnish with strawberries and lime.—Taste of Home Test Kitchen, Greendale, Wisconsin
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One sip of this refreshing drink and you’ll picture sand, sea and blue skies that stretch for miles. It’s like a vacation in a glass, and you can mix it up in moments. What are you waiting for? —Christina Pittman, Parkville, Missouri
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Three simple ingredients are all you need to create this fresh and fruity summer beverage. It's bound to become a warm-weather favorite.—Krista E Collins, Concord, North Carolina
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My maternal grandma seldom drank more than a glass of champagne at Christmas, but she couldn't resist my Creamy Irish Coffee. —Rebecca Little, Park Ridge, Illinois
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Kelsey Rae Dimberg
