Whiskey — or whisky — is possibly the oldest distilled spirit in the world. Fermented beverages like beer, mead, wine, and South America's corn-based chicha have been around for thousands of years, but stronger alcohols have a more recent history. The art of distillation was originally developed in the Arab world, probably in the 11th century, for perfume making in the region. The same process, employed to remove the water from a fermented liquid to concentrate its alcohol, apparently made its debut in Italy in the 1200s—finding its way to Ireland by the early 15th century thanks to roving monks who brought the concept home from their travels.
The alcohol was first known as aqua vitae, Latin for "water of life," and this was translated into Old Irish as uisce beatha — a term that was eventually transformed into "whiskey."
Irish distillers brought the process across the Irish Sea to Scotland, and the Scots proved extremely adept at developing their own style. (For unknown reasons, Irish and most American distillers spell the stuff "whiskey," while the Scots, the Japanese, and other producers lose the "e.")
Today, Irish whiskey is becoming increasingly popular, and whiskey or whisky of some kind is made in countries all over the world, from Sweden to Mexico to India to Australia — but the two most common kinds are Scotch and Bourbon. (These are the world's top whiskey brands.)
The two may have had a common origin, but they have developed differently over the years. Among other things, each is based primarily on a different kind of grain, and regulations and production methods involved vary.
To outline 10 key differences between Scotch and Bourbon, 24/7 Tempo consulted numerous spirits websites, including those of the Scotch Whisky Association, the Kentucky Distillers' Association, and the American Bourbon Association.
Drinkers generally prefer one or the other of these popular spirits. As a broad generality, Bourbon tends to be sweeter and softer than Scotch, while Scotch is sharper and usually smoky as a result of the peat fires used to dry the malted barley used. No matter which you prefer, both are delicious.
