The spelling whisky is generally utilized for those distilled in Scotland, Canada, and Japan, while whiskey (with an ‘e') is used for the spirits distilled
in Ireland and the U.S.. A mnemonic used to remember which spelling is used is that "Ireland" and "United States" have at least one "e" in their names, while "Scotland,"
"Canada" and "Japan" do not. International law reserves the term "Scotch whisky" for whiskies produced in Scotland only, similar laws exist for other foods such as caviar;
whiskies produced in other countries in the Scotch style must use a different name. Similar conventions exist for "Irish whiskey," "Canadian whisky," and "Bourbon Whiskey."
Irish whiskey is typically distilled three times from a mash of several grains. Scottish whisky, properly called Scotch, is typically distilled twice,
either from barley malt alone (see single malt whisky), or from barley malts and other grain malts which are then mixed together. Kentucky whiskey,
called Bourbon, is normally only distilled once, as are most other American and Canadian whiskies.
Whisky is served straight, with water, ice, or mixed with other spirits or drinks.
Available in several styles, whisky is distilled using numerous methods and grain. Malt whisky consists of whisky made from 100 percent malted grain.
If a malt whisky is the product of only one distillery, rather than a blend of two or more, it is called single malt whisky. The grains used to make malt
whisky include barley in Ireland, Scotland, Canada, and the United States, rye in Canada and the United States. Pure pot still whiskey is made in Ireland from a
combination of malted and unmalted barley. Various types of straight whiskey, such as Rye whiskey, Tennessee whiskey, and Bourbon whiskey are produced in the U.S.
which are aged in new, charred, oak barrels.