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American whiskeys
American whiskey is distilled from a fermented mash of cereal grain. It must have the taste, aroma, and other characteristics commonly attributed to whiskey.
The most common types listed in the federal regulations are:
• Bourbon whiskey, which is made from mash that consists of at least 51% corn (maize).
• Rye whiskey, which is made from mash that consists of at least 51% rye.
• Corn whiskey, which is made from mash that consists of at least 80% corn (maize).
• Straight whiskey, (without naming a grain) is a whiskey which has been aged in charred new oak containers for 2 years or more and distilled at not more than 80 percent alcohol by volume but is derived from less than 51% of any one grain.
Canadian whiskies
Canadian whiskies are usually lighter and smoother than other whisky styles. Another common characteristic of many Canadian whiskies is their use of rye that has been malted, which provides a fuller flavor and smoothness.
Finnish whiskies
In the last few years Finnish whisky culture has developed strongly and it is still in progress of evolving.
Indian whiskies
Indian whisky is an alcoholic beverage that is labelled as "whisky" in India. Much Indian whisky is distilled from fermented molasses, and as such would be considered a sort of rum outside of the Indian subcontinent.
Irish whiskeys
Most Irish whiskeys are distilled three times, although there are exceptions.
Japanese whiskies
The model for Japanese whiskies is the single malt Scotch, although there are also examples of Japanese blended whiskies. The base is a mash of malted barley, dried in kilns fired with a little peat
Scotch whiskies
Scotch whiskies are generally distilled twice, though some are distilled a third time. International laws require anything bearing the label "Scotch" to be distilled in Scotland and matured for a minimum of three years and one day in oak casks,
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