Everyone is drinking whiskey these days, but not everyone seems to know what it is. Most of us know that Scotch is, indeed, a whisky (note the spelling difference there). And some of us know that bourbon doesn’t have to be made in Kentucky. Beyond that, there’s confusion.
What used to be made by a few mist-wrapped distilleries in Scotland and Kentucky is now made all over the world, from Taiwan to San Diego. And what used to be distilled from a few familiar grains is now made with everything from amaranth to quinoa. But don’t let the diversity scare you: If you want to become a whiskey master, start with these basics.