As a sommelier and brewer, I have encountered the spelling variations of whisky/whiskey quite frequently. It is interesting to note that the spelling actually differs depending on the country of origin and the tradition of whisky production in that particular region.
In the United States and Ireland, the spelling “whiskey” is commonly used. This can be attributed to the historical influence of Irish immigrants in the American whiskey industry. The inclusion of the letter “e” in the spelling of whiskey is a distinctive feature of these countries' whisky production.
On the other hand, in Scotland and Canada, as well as in several other countries, the spelling “whisky” is preferred. This spelling without the “e” is specific to these regions and has become a recognized standard for their whisky production.
The distinction between the two spellings is not just a matter of preference or regional variation. It also reflects differences in the production methods, ingredients, and traditions associated with each country's whisky.
For example, Scotch whisky is known for its strict regulations and adherence to traditional production methods. The absence of the “e” in the spelling of “whisky” is considered a Scottish tradition and is protected by law. Canadian whisky, on the other hand, has its own set of regulations and production methods, which also align with the spelling “whisky.”
In terms of personal experiences, I have had the opportunity to taste and compare whiskies from different countries. While the spelling may seem like a minor detail, it is interesting to observe the subtle variations in flavor profiles and production techniques that are associated with each spelling variation.
The spelling of “whisky” or “whiskey” depends on the country of origin and the tradition of whisky production in that region. The inclusion or omission of the letter “e” reflects distinct production methods, ingredients, and regulations associated with each country's whisky industry.