n.
or whisky
Any of several distilled liquor s made from a fermented mash of cereal grains.
Whiskeys are distinctive because of differences in raw materials and production methods. All are aged in wooden containers. The earliest direct account of whiskey making is found in Scottish records from 1494. Scotch whisky (this spelling is also used by Canadians) is usually somewhat light in body, with a distinctive smoky malt flavour; it is made primarily from malted barley that has been heated over a peat fire, fermented, distilled, and blended with similar whiskies made by different distillers. Irish whiskeys, lighter-bodied and lacking any smoky flavor, are not malt-fired and may be mixed with neutral grain spirits. Canadian whisky, light in colour and flavour, is a blend of highly flavoured and neutral grain whiskies. In the U.S., the largest producer and consumer of whiskey, both straight (at least 51% single-mash) and blended whiskeys are produced, derived from both sour and sweet mashes. (Sour mashes are fermented with both fresh and previously fermented yeast; sweet mashes employ only fresh yeast.) Bourbon, first produced in Bourbon Co., Ky., is a full-bodied unblended whiskey derived from a sour mash of corn grain. Whiskeys are consumed both unmixed and in cocktails, punches, and other beverages.