Do You Know All the Differences Between Scotch and Bourbon Whisky?
Both Scotch and Bourbon are types of whisky, but there are many differences between Scotch and Bourbon Whisky. Wannawhisky lists all the differences.
I’ve lost count of how many times I’ve heard something like, “I love bourbon, but Scotch is just too smoky for me.” Or the reverse: “Bourbon is too sweet and way too strong. I only stick with single malt.”
While there are indeed significant differences between Scotch and bourbon, years of misinformation and stereotypes have led to many misunderstandings about both.
The Difference in Ingredients: Scotch vs. Bourbon
First off, both Scotch and bourbon are types of whisk(e)y, meaning they are wood-aged spirits distilled from a fermented mash of grains. In Scotland, barley is the primary grain, and single malt Scotch whisky must be made entirely from malted barley. Single malt Scotch is produced at a single distillery, unlike blends that combine distillates or maturates from multiple distilleries. It’s also important to note that there are other regulations governing the production of blended whisky, single grain whisky, and more.
How scotch whisky is made
Whisky from each region of Scotland often has its own distinct character, influenced by a combination of terroir, climate, distilling traditions, and more. While many smoky, peaty whiskies exist, not all single malt Scotch whisky is smoky. Islay, located in the Hebridean Islands off Scotland’s west coast, is famous for this style, with producers like Laphroaig, Octomore, and Ardbeg leading the charge. Here, the malted barley is dried using peat-fueled fires, imparting a signature peaty smoke flavor. However, Islay also produces unpeated whiskies, such as those from Bowmore.
In contrast, whiskies from the Highlands and Speyside often feature flavors of orchard fruit, dried stone fruit, honey, heather, and sometimes even floral notes. Additionally, each producer has its own unique style, influenced by their specific pot stills, water sources, and the climates of their aging warehouses.
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How American whiskey is made
Bourbon, unlike Scotch, is primarily made from corn instead of barley. By law, its mash bill (the list of grains used) must consist of at least 51% corn, though some brands use a much higher percentage. Rye, wheat, and barley are common supplementary grains, but other grains can also be used.
After distillation to the required strength (no more than 160 proof and barreled at a maximum of 125 proof), bourbon must be aged in charred new oak barrels. Most brands use American oak, although the law does not mandate that the wood be sourced from the United States. Bourbons aged for less than four years must indicate their aging duration on the label. Some brands finish their whiskeys in secondary barrels, such as ex-Port barrels, but the primary aging must occur in charred new oak.
Generally, bourbon is a sweeter spirit compared to single malt Scotch. However, it’s important to note that just as there is great diversity among single malt Scotches, the same holds true for bourbon. A higher percentage of rye in the mash bill can add a spicy character, while more wheat tends to make the spirit sweeter, softer, and give it a lush texture.
Additionally, the barrels themselves play a significant role in the final flavor profile. The impact of the wood’s origin, as well as the type and level of char, can vary greatly. While warm vanilla notes are common in bourbon, barrels with a deeper char can impart a smoky nuance to the whiskey.
Is it whiskey or whisky?
Finally, there’s the matter of spelling: In Scotland, it’s spelled “whisky” without an ‘e’ and “whiskies” when referring to multiple types. In the United States, bourbon is usually spelled with an ‘e’ as “whiskey” and “whiskeys” in the plural. However, there are exceptions, such as Maker’s Mark, which labels their product as “whisky” without the ‘e’.
Despite their differences, single malt Scotch and bourbon each offer unique and expressive reflections of their origins. There’s definitely room on the bar cart for both—ideally, with several different bottles of each.
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