What is the difference between whiskey and whisky?

Let's settle this age-old debate: whiskey vs. whisky. Whiskey that hails from America and Ireland is spelled just like that—with an "e." When the booze hails from anywhere else in the world—like Japan or Scotland—it's spelled "whisky," without an "e."

Whiskey can generally be separated into two categories: straight and blended. Straight whiskey (a.k.a. single-malt whiskey) only contains whiskey from a single distillery using a single malted grain. Blended whiskeys on the other hand, can contain a number of whiskey products from different distillers and distillation periods, as well as other flavorings.

In America, there are three kinds of whiskey⁠. That's bourbon, Tennessee whiskey, and rye whiskey⁠—each with its own distillation process, ingredients, and, of course, taste. If you prefer something sweet, try bourbon, which has been aged for at least two years in oak barrels and contains at least 51 percent corn in its "mash bill" (the blend of grains that form the whiskey). You might enjoy bourbon in a classic mint julep or a ginger lime whiskey sour.

Tennessee whiskey is also sweet, aged in oak barrels for at least two years, and contains at least 51 percent corn. However, this liquor is made specifically in Tennessee (hence the name) and must go through what's called the Lincoln County Process, which includes a filtering process using sugar maple charcoal. This makes it good for simple, classic cocktails like a Jack and Coke.

Last but not least, you have rye whiskey, which is also generally aged in oak barrels, but by law, it must contain at least 51 percent rye. This gives it a light, spicy flavor that's perfect for a Big Apple Manhattan.