Whiskey is an English corruption of the ancient name for spirits. In Scottish and Irish Gaelic, “uisge beatha” or “usquebaugh” (translated as “water of life”) sounded like “uishgi” to the English ear, and we’ve since referred to it as “whiskey.”

To be considered a bourbon, at least 51% of the grain used in making whiskey must be corn. Bourbon must be aged for a minimum of 2 years in new, white oak charred barrels. Nothing can be added at bottling to enhance flavor or alter color. While most bourbons are produced in Kentucky, it can be made anywhere in the United States.

There are several differences between the two, but the main difference is that Irish whiskey is made from mostly malted barley and American whiskey is made from mostly corn.

Grain whiskey is made from barley, or corn that was not malted. It is usually distilled in a Coffey still, which allows continuous distillation.

Sour mash uses spent distiller’s beer to condition each new fermentation batch. Whereas sweet mash means using a fresh yeast mixture for each new batch and no spent beer.

There are about 100 calories in the average shot of whiskey.

No.

When in the bottle, whiskey doesn't age or change.

Typically people drink whiskey from a snifter. The shape of the glass helps to concentrate the aroma and enhance the drinking experience. It is not appropriate to use a snifter with ice.

No. Unlicensed distillation of alcohol is a felony in the United States unlike brewing one's own beer or making wine. Making whiskey is a complicated, regulated process.