Whisky for beginners: everything you need to know
A plain-English guide to what whisky is, the main types, why bottles taste so different, how to drink it, and which bottles to try first.
- Whisky is a spirit distilled from fermented grain and aged in wooden casks.
- The main types come from Scotland, Ireland, the United States, Canada and Japan, and each has its own rules and style.
- Flavour comes from the grain, the still, the cask and the age. The cask usually matters most.
- You do not need to spend a lot. A mid-priced bottle is a perfectly good place to start.
- Taste it neat first, then add a few drops of water to see what changes.
What is whisky?
Whisky is a spirit made from grain. Cereal grains such as barley, corn, rye or wheat are cooked with water to make a sweet liquid. Yeast ferments that liquid into a weak, beer-like drink, and the drink is then distilled to concentrate the alcohol. The clear spirit that comes off the still is aged in wooden casks, usually oak, where it picks up colour and flavour.
That ageing is what turns raw spirit into whisky. Most countries set legal minimums. Scotch whisky, for example, must be aged for at least three years in oak, bottled at no less than 40% alcohol by volume (ABV), and made and matured in Scotland. Bourbon must be made in the United States from a grain mix that is at least 51% corn and aged in new charred oak. The rules differ, but the idea is the same: grain, water, yeast, time and wood.
Whisky or whiskey?
Both are correct. Scotland, Canada and Japan write whisky. Ireland and the United States usually write whiskey. It is the same drink, so do not worry about the spelling when you are searching or ordering.
How whisky is made, in five steps
Malting and mashing
Barley is soaked, allowed to sprout, then dried. This is called malting. The malted grain is ground and mixed with hot water to make a sugary liquid. Other whiskies use corn, rye or wheat, which are cooked rather than malted.
Fermenting
Yeast is added and turns the sugars into alcohol over a few days. The result is a weak, beer-like liquid of around 8% ABV.
Distilling
The liquid is heated in a still. Alcohol evaporates first and is collected and cooled back into liquid. Pot stills tend to make richer, heavier spirit. Column stills make lighter, cleaner spirit.
Maturing
The spirit rests in casks for years. The wood adds colour, vanilla, spice and fruit, and softens harsh edges. A little evaporates every year, known as the angels' share.
Bottling
Most whisky is diluted with water to bottling strength, commonly 40–46% ABV. Whisky bottled without dilution is called cask strength.
Want the full detail? Read how whisky is made.
The main types of whisky
Each country has its own style. Here are the six you will meet most often.
Single malt Scotch
Made at one distillery from malted barley. Ranges from light and fruity to smoky and rich.
Blended Scotch
A mix of malt and grain whiskies from many distilleries. Usually smoother and more affordable.
Bourbon
Made mostly from corn. Sweet and rounded, with vanilla and caramel.
Rye whiskey
Drier and spicier than bourbon. A classic cocktail whiskey.
Irish whiskey
Often soft and smooth, and sometimes made with unmalted barley.
Japanese whisky
Delicate, balanced and carefully blended, inspired by Scotch.
There are more. Canadian whisky is usually light and smooth, Tennessee whiskey is filtered through charcoal, single grain and blended malt are Scotch styles, and new distilleries are making good whisky in India, Taiwan and Australia. See all whisky styles.
Why one whisky tastes nothing like another
Five things shape the taste of a bottle.
How to read a whisky label (the short version)
Look for four things:
- The type. Single malt, blended, bourbon, rye and so on.
- The age statement. The number on the label is the age of the youngest whisky in the bottle.
- The ABV. 40% is standard. Higher means stronger and often more intense.
- The distillery or brand. This tells you who made it.
Phrases such as cask strength, non-chill filtered and finished in tell you more about how it was made. Our guide to reading a whisky label explains each one.
How to taste whisky in four steps
- Look. Hold the glass up to the light. Colour comes from the cask, not from quality.
- Nose. Smell gently with your mouth slightly open. Short sniffs work better than one deep breath.
- Sip. Take a small sip and let it coat your mouth before you swallow. Notice how it changes.
- Add water. Add a few drops, then nose and sip again. Water often opens up flavours that alcohol hides.
There is no right answer about what you should taste. Our guide to how to taste whisky goes into more detail.
How to drink whisky
Drink it the way you enjoy it most. There is no wrong way, but these are the usual options:
- Neat. On its own, at room temperature. A good way to taste what is in the bottle.
- With a little water. A few drops can soften the alcohol and release more aroma.
- On the rocks. A large cube melts slowly and keeps the drink cold without watering it down too fast.
- As a highball. Whisky with soda water and ice is refreshing. Try a Scotch and soda.
- In a cocktail. An Old Fashioned, a Manhattan or a Whiskey Sour are good places to start. Browse all whisky recipes.
A tulip-shaped glass such as a Glencairn concentrates the aroma, but a regular tumbler is fine too. See whisky glasses explained.
Which whisky should you try first?
There is no single best beginner whisky. The best first bottle is the one that matches what you already like. Here are four we have reviewed.
Prefer something sweeter? Try a bourbon. See all our whisky reviews.
Common beginner mistakes
- Buying on age or price alone. A higher number or price does not guarantee you will like it more.
- Starting with the most intense bottle. Heavy peat or cask strength can put people off. Work up to them.
- Too much ice. Very cold whisky hides flavour. Use one large cube, or none.
- Skipping the water. A few drops often make a whisky taste better.
- Storing it badly. Keep bottles upright, away from sunlight and heat.
Whisky words you will hear
Whisky for beginners: quick answers
What is the smoothest whisky for a beginner?
Smoothness depends on taste, but Irish whiskey, many blended Scotches and Speyside single malts are known for being soft and easy. Glenfiddich 12, Monkey Shoulder and Jameson Original are good examples.
Should I add water or ice to whisky?
You can add either. A few drops of water often make aromas easier to find. Ice makes whisky colder and can mute flavour, so use one large cube rather than several small ones.
Is expensive whisky always better?
No. Price reflects age, rarity and demand as well as quality. Many affordable bottles are excellent, and the best bottle is the one you enjoy.
How long does an open bottle of whisky last?
Whisky does not go off like wine, but it slowly changes once opened. Store it upright, sealed, away from light and heat. A bottle that is more than half full will usually stay good for a year or more. A bottle with very little left oxidises faster.
What does 12 year old mean on a whisky label?
It means the youngest whisky in the bottle is at least 12 years old. Older whisky may be included, but the label always shows the youngest.
Is whisky the same as bourbon?
Bourbon is a type of whiskey. All bourbon is whiskey, but not all whiskey is bourbon. Bourbon must be made in the United States, mostly from corn, and aged in new charred oak barrels.
How to taste whisky
Caskable is for adults of legal drinking age. Please drink responsibly.
