The typical whiskey classification method is to divide whiskey into four categories according to the production place and country: Scotch whiskey, Irish whiskey, American whiskey, and Canadian whiskey, and Japanese whiskey and other countries whiskey.

1. Scotch whisky

Originally from Scotland, it is made from barley malt that has been dried and smoked at peat to produce a unique flavor. The brewing process is six steps: soaking the barley in water for germination, drying, crushing the malt, adding water into the tank for saccharification, adding yeast into the barrel for fermentation, distilling twice, aging, mixing.

Scotch whisky varies in the ingredients used, distillation and aging methods and can be divided into four categories: single Malt whisky (SingleMalt), Pure Malt whisky (Pure Malt), Blend whisky (GrainWhisky).

At least in Scotland to be stored for more than 3 years, 15 to 20 years for high-quality finished wine, more than 20 years of quality, style will decline, brown with red color, clear and bright, burnt smell, with strong smoke.

2. American Whisky

The main ways in which American whisky is classified are: It is divided by the basic production process (pure, blended, light), by the grain used (bourbon, rye, corn, wheat, malt), by the fermentation process (sour malt, sweet malt), by the filtration process (Tennessee whiskey), and by the national regulatory system (Bonded whiskey), divided by individual characteristics (single barrel whiskey, small batch bourbon whiskey, vintage whiskey).

Corn and other grains as raw materials, originally from the south of the United States, with the addition of wheat corn as brewing raw materials, after fermentation, distillation and put into the inside of the smoked oak wine barrels brewing for 2-3 years.

When bottled with a certain amount of distilled water and diluted, American whiskey does not have the strong smoke flavor of Scotch whiskey, but has a unique oak aroma.

3. Irish Whiskey

Irish whiskies can be divided into four categories: WhiskeyPotstill (pot distilled Whiskey), GrainWhiskey (grain whiskey), WhiskeySingleMalt (single malt whiskey), Blended Whiskey (blended whiskey).

Features: Soft, as if burning in the mouth.

Originally from Ireland, it is brewed with wheat, barley, rye and other malts as raw materials. After three times of distillation. It is then aged in barrels, usually for 8 to 15 years.

It is also diluted with water when bottling. Because the raw materials do not use peat to bake, so there is no burnt flavor, the taste is soft and long and moist, suitable for making mixed wine and other drinks.

4. Canadian Whisky

The history of Canadian whiskey begins on the shores of Lake Ontario, where British immigrants built distilleries in the early 19th century. Canadian whiskey was influenced by the French, who produced rum in Quebec in the 18th century and under the influence of distiller HiramWalker Canadian whiskey developed rapidly in the 1850s.

It is mainly brewed from a mixture of rye, corn and barley, using secondary distillation, and stored in wooden barrels for 4, 6, 7, and 10 years. Mix and mingle before sale. Canadian whiskey smell fresh, taste light, cool, many North American people love this wine.

5. Japanese whiskey

It was born in 1929, but there was still a considerable period of time when Japan imported sprouted barley from Highland to produce distilled wine, and the Japanese just blended and aged it, and retained the Scottish name.

There is a city in Japan called Azutin in order to be able to use the Scottish name for the whisky produced there.

Whisky produced in Japan is mainly barley (corn) as raw material, distilled in copper pot stills or continuous stills, and aged in barrels containing sherry or port.

6. Whisky from other countries

It is said that wherever the British people have been, they can find whisky imitations, most of which are distributed in India, while Oceanians produce whisky in the traditional way of Scotland.