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Updated General Knowledge
| Style | Grain requirement (typical) |
|---|---|
| Bourbon (US) | At least 51% corn, aged in new charred oak barrels |
| Rye whiskey (US) | At least 51% rye |
| Scotch | Malted barley (single malt) or a blend including grain whiskey; aged at least 3 years in Scotland |
| Irish whiskey | Malted and/or unmalted barley, sometimes other grains; aged at least 3 years in Ireland |
| Japanese whisky | Modeled on Scotch traditions, primarily malted barley |
Why oak barrels specifically: charring the inside of the barrel breaks down wood sugars and creates a layer of charcoal that filters and mellows the spirit as it soaks in and out of the wood over time (from temperature changes), which is why the same clear spirit tastes dramatically different after years in a barrel versus fresh off the still (that unaged version is usually called "white dog" or "moonshine").
Why recipes vary so much between brands: beyond the grain mix, the specific yeast strain, water source, still design, barrel char level, and aging length and location (climate affects how the spirit interacts with the wood) all shape the final flavor — which is why two bourbons can taste very different despite meeting the same basic legal definition.
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