The spelling of whiskey with or without an “e” is a topic that often leads to confusion and debate among whiskey enthusiasts. The difference in spelling actually reflects the distinction between different types of whiskey produced in different regions.
The spelling “whiskey” with an “e” is typically used for Irish and American varieties, while “whisky” without an “e” is commonly used for Scotch and other whiskies from countries such as Canada and Japan.
The historical reason behind this spelling difference is rooted in the different traditions and influences that shaped the development of whiskey in each region. In the 19th century, when Irish and American distillers were establishing their whiskey-making practices, they chose to include the “e” in the spelling to differentiate their product from Scotch whisky, which was already well-established.
Irish whiskey, in particular, has a distinct production process that sets it apart from Scotch whisky. Irish whiskey is typically triple-distilled, which results in a smoother and lighter spirit. Additionally, Irish whiskey is known for using little to no peat during the malting process, which gives it a cleaner and less smoky profile compared to Scotch whisky.
On the other hand, Scotch whisky is traditionally made from malted barley, which is often dried using peat smoke. This imparts a distinct smoky and sometimes medicinal flavor to Scotch whiskies. The absence of peat in Irish whiskey production is one of the factors that contribute to its smoother and more approachable character.
It's worth noting that the spelling conventions have evolved over time, and there are exceptions and variations within each category. For example, some American whiskey producers choose to use the spelling “whisky” as a nod to their Scotch counterparts or to signify a particular style, such as bourbon.
The spelling of whiskey with or without an “e” is primarily a regional and historical distinction. Irish and American whiskey typically use the spelling “whiskey” and have their own unique production methods, while Scotch and other whiskies from different regions use the spelling “whisky” and often have different flavor profiles due to the use of peat during malting.