You may have noticed that the stalwart gentlemen across film, literature, games, advertising, and other forms of media have a major commonality — a rocks glass, with or without rocks, and an ambrosia that needs no introduction.

Oh, the choices. Where to begin?

One of the first things you probably notice when you walk into your local package store or take a gander at a bar menu is that you are absolutely spoiled for choice. What are you going to do with all of those options? Where do you start? What do you even like? These are all great questions, and you’ll certainly look more worldly for being able to make a selection without that old classic “UUUUUUUUUUUUUUUUUUUUUUUUUUUHHHHHHH What do you recommend?” (It might even save you from an upcharge or two)

So what’s with all the different types? There’s Bourbon, Rye, Scotch, Irish, and other styles, too. So let’s start on what you may be wondering. What are these different styles, what do they mean, and most importantly, what do they taste like?

Terms I’ll be using

Proof – This refers to the alcohol content of the whisk(e)y in question. The best way to remember is that 1 proof is equal to half of a percent alcohol content

Mash Bill – This refers to the composition of different types of grains that go into the whisk(e)y in question

Whisk(e)y – You may be wondering why I sometimes put the “e” in parentheses, sometimes don’t, and sometimes I leave it out. This is because in the US and Ireland, it is spelled with an “e,” but in Scotland, Japan, and Canada, it isn’t. The drink itself is made from fermented and distilled grains that have undergone various procedures, and is then aged for at least 3 years.

Barrel/Bottle Proof – Whisk(e)y that comes from the barrel after aging, is normally quite high in proof. It is often cut with water before being bottled. If a whisk(e)y has a proof much over 80, it is likely going to be uncut, and thus advertised as “barrel proof.”

Aging – This refers to leaving a whisk(e)y in a barrel for a prolonged period of time. Different barrels can leave different flavors behind, causing a lot of subtle, but noticeable differences in flavor.

Finished – This refers to moving the whisk(e)y from one barrel to another to “finish” its aging process.

Bourbon

Bourbon is a classic style of whiskey. You’ve noticed it in the hands of tough guys and man’s men alike. It’s got a few classic tasting notes that are almost universal. The nice thing about bourbon, you taste a decent one once, and you more or less know what to expect. That’s thanks to the stringent definition of “Bourbon,” You’ll be able to get a similar, yet distinct flavor wherever you go. A bourbon must meet the following criteria:

• It must be made in the good ole US of A. Contrary to popular belief, bourbon does not have to come from Kentucky,
• The mash bill has to be made of at least 51% corn. The rest is usually made from some combination of rye, wheat, or barley.
• It has to be unflavored and uncolored. No additives can be present in the final product except for water at the very end. We’ll touch on that later.
• It must be aged in new barrels. These barrels must be charred and made from Oak, and it must be aged for at least 3 years, this is a large part of why the flavor is usually so uniform.
• It must fall between 125 and 80 proof.

What are some good bourbons to start with? Since this is a fairly entry level article, I won’t try and bog you down with a ton of brands, many of which you’ll never see in stores. I happen to be based out of Tennessee, so I’m just south of Kentucky. Lucky for me, finding bourbon is a simple matter. My first recommendation is the good ole classic “Buffalo Trace.” Buffalo trace is an affordable option that really encompasses what a bourbon is. This is probably in no small part due to the fact that their distillery is one of the most famous in the world, offering leading options at nearly every (retail) price point. You should mostly stick to the classic buffalo trace and give it a try. You’ll pretty much know if you like bourbon at that point. If you can’t find Buffalo Trace for under $30 per 750ml bottle, you should probably seek out a less popular option. Other quality brands are “High West” and “Knob Creek.”

Rye

Rye is feisty and brimming with fire. This “spicy” whisk(e)y is considered by most to be an “acquired taste” on its own, but is often lovely in a cocktail. Much like a bourbon, rye whiskey has to be made with at least 51% rye in the mash bill. That heat can be compounded by being a barrel proof or in an especially charred barrel.

And now we get to starter Ryes. Honestly, my one and only real recommendation is “Sazerac Rye” for starting. I understand that a lot of you reading this may be huge fans of “Whistlepig 10 year,” but I am not about to recommend someone pick up a bottle for something to the tune of $80 when they’re just getting introduced. If (somehow?) you don’t have Sazerac available to you, both “High West” and “Knob Creek” make a fine rye in my own opinion as well.

Scotch

Now Scotch is a topic deep enough to be (and may at one point be) an article all on its own. It’s a complex animal with different flavors coming from different parts of Scotland. Often erroneously distinguished from whisky, this drink is made exclusively within the country of Scotland and is traditionally made from malted barley. Malting is a process in which the grain is soaked in water and forced to germinate, then the germination process is halted early by drying with hot air. Scotch is divided and often classified by its 5 regions.

• Highland
• Lowland
• Islay
• Campbelltown
• Speyside

I’ll mostly be focusing on Highland and Islay. This is because Highland is the most accessible, and Islay is (in my opinion) the most unique. The Highland Scotch I’d recommend you start with is the entry level glenmorangie (pronounced glen-more-an-gee) 10 year (scotch is often aged for a much longer time than other whiskies.) It has tasting notes of honey and fruit. It’s sweet and light and is generally pleasant and agreeable. What’s more, it can usually be found for under $35, but your mileage may vary on this.

Let’s talk Islay. This usually-peated whiskey is made on the aisles off the coast of Scotland. If I were to recommend a starter for the adventurous souls among you, I’d suggest starting with “Laphroaig 10 year” or “Laphroaig Select” (Pronounced La Froig) This one tastes, well to be honest it tastes like a road. Tasting notes are of asphalt and rubber, and while I know I’ve made it seem immediately disgusting (and it is thoroughly off-putting to most people, it’s not bad in an objective sense. It has a certain sweet-adjacent brininess that comes along with it and in my opinion, it pairs exceptionally well with steak. I certainly don’t recommend exploring this option, however, until you’ve tried several others first.

Irish

Irish whiskies are my own personal favorite. They’re sweet, rich, and honestly quite nice with the experimentation that they have going on with them. They’re traditionally made with un-malted barley, and they are made in Ireland. They have also, in recent years, been experimenting quite a lot with different aging and still practices. Unfortunately when Ireland had something of an economic crisis, nearly all of the major distilleries closed down except for a scant few in the 1920 with even more closing in the 1970s. Many of the rich distilling techniques of Ireland were regrettably lost to time as a result.

I recommend anyone starting off in Irish whiskey trying to find a bottle of Tullamore DEW. Their base green label bottle is sweet with shortbread brown sugar flavors and frankly is delicious. I know people who don’t like whiskey but *do* like Tullamore DEW. That being said, you have to generally look around at least to find it. If the <$25 wonder isn’t available to you, or you just haven’t located it yet, Jameson is lovely with similar tasting notes for just a wee bit more. Jameson is everywhere. You can find Jameson.

There’s still a lot to it

There are a TON of excellent whiskies that I haven’t touched on in this article. There are different styles and flavors and just honestly a ton of information to take in. These are just some basics to get you on your way. If you try those whiskies, you may like some and not like others. Hopefully it’ll at least get you pointed in the right direction to trying what you do like. Cheers!