Frequently Asked Questions
What’s the difference between whiskey, whisky, bourbon, and Scotch?
Whiskey with an ‘e’ is the American and Irish spelling. Whisky without the ‘e’ is Scottish, Canadian, and Japanese. Bourbon is American whiskey made from at least 51% corn, aged in new charred oak barrels. Scotch is whisky made in Scotland from malted barley, minimum three years in oak. Rye is whiskey made from at least 51% rye grain, spicier than bourbon.
Can I use bourbon in place of whiskey in any recipe?
In most American cocktails, yes. Bourbon is sweeter and rounder than rye, so a Manhattan made with bourbon reads softer than the rye original. Irish whiskey is smoother and lighter; using bourbon in an Irish Coffee changes its character substantially. Scotch in a bourbon-based drink is a different cocktail entirely.
What’s the best whiskey for an Old Fashioned?
A decent bourbon in the $30-50 range. Buffalo Trace, Woodford Reserve, Four Roses Small Batch, or Elijah Craig all work beautifully. The Old Fashioned is a showcase for the base spirit, so a quality whiskey matters more here than in a shaken drink. High-rye bourbons give more spice; wheated bourbons give more sweetness.
Is rye whiskey different to regular whiskey?
Yes. Rye has a spicier, drier, peppery character where bourbon tends to be sweeter and rounder. The Manhattan, the Sazerac, and the Whiskey Sour were all originally built on rye. Rye came back into fashion in the 2010s cocktail revival, which is why bartenders keep asking ‘do you want bourbon or rye?’ when you order an Old Fashioned.
Why do whiskey cocktails often use bitters?
Because bitters add complexity to a spirit-forward drink without adding volume or sweetness. A few dashes of Angostura in an Old Fashioned or a Manhattan do more work than another quarter-ounce of anything else. Orange bitters, Peychaud’s, and chocolate bitters all add different flavour angles. If you keep one bottle, make it Angostura.
