Distilling techniques were brought to Ireland and Scotland sometime between 1100 and 1300 by monks. Since wine was not easily obtained there, barley beer was distilled into a liquor which became whiskey. The manufacturing of distilled spirits was limited to apothecaries and monasteries until the late 15th century. Whiskey made its way to North America with Irish and Scottish immigrants and has spread across the globe as well.

Though the various styles of whiskey use slightly different methods, all are essentially made in the same way. Whiskey starts out just the same as beer with a mash of grains—commonly barley, corn, rye, or wheat. Some, as in the case of barley, may also be malted. The grains are mixed with water and yeast for fermentation, which converts starches to sugars that become alcohol. Afterward, the beer is run through a still—either a pot still or continuous column still—that heats the liquid into a concentrated vapor. This comes out the other end as a high-proof liquid distillate that is clear.

Almost all whiskey is then barrel-aged for at least a few years. This imparts oak and wood flavors, darkens the liquor, and mellows out the harsh alcohol. After barreling, whiskey is then blended with other barrels or different styles of whiskey and often diluted to bottling strength. Whiskey is typically bottled at 40 percent alcohol by volume (ABV, 80 proof) or slightly higher. Some barrel-strength whiskeys, which are not diluted, may reach 140 proof.

Interesting fact: “Whiskey” is the Irish spelling (used in Ireland and the US), while “whisky” is the Scotch spelling (used in Scotland, Canada and Japan). The word ‘whisky’ comes from the Gaelic ‘uisge beatha’, or ‘usquebaugh’, which means ‘water of life’