It is during aging that whiskey obtains its characteristic amber color, flavor, and aroma. The major whiskey producing countries are the U.S., Canada, Scotland, and Ireland. Special grain characteristics, recipes, and distillation processes make the whiskey of each country distinct from each other. Bourbon and Tennessee whiskey, as well as Scotch, were previously described, here we will cover some of the other commonly known whiskey types. Straight whiskeys are aged in charred oak barrels for a minimum of 2 years.
Bourbon is a straight whiskey.
It is much like bourbon in color, but is different in taste and heavier in flavor. Like Scotch, Canadian whisky is spelled without the 'e'. Canadian whiskies arre blended, usually distilled from rye, corn, and barley. Produced only in Canada under government supervision most Canadian whisky sold in the U.S. is at least 3 years old. Canadian whisky is generally lighter-bodied than American whiskey and usually sold at 80 proof.