Whiskey Or Whisky: Do The Two Spellings Really Mean Anything Different?
Head to a bar or to a whisky tasting experience, and you would notice that the spirit is many times spelled in two different ways. At some places, it might be spelled with an added ‘e’ to read: whiskey. At others, it might simply be ‘whisky.’ So, what really is the difference between the two spellings — and is there a difference, really? Do the two spellings actually connote anything different, or is it just plain old style?
The answers to these questions are hardly straightforward; in fact, they are actually immersed in the geography, tradition and the subtle ways in which whisky is produced around the world.
Geography As Primary
One of the main reasons for the distinction in the spelling of whisky is the geography. Where the spirit is produced greatly determines the culture surrounding it, and this permeates into the language of the dram. For instance, in most whisky-producing regions like Japan, Canada and Scotland, the spirit is often spelled without the added ‘e’ leading to the association of these variations with traditional, often smoky and refined styles of whisky making.
In other provinces like Ireland or America, the spirit is spelled as ‘whiskey’ which finds its linkages in the production of rye whisky or bourbon, liquors characterised by their sweeter, smoother and corn-based expressions.
Also Read: Whisky For Beginners: A Complete Guide To Starting Your Own Tasting Journey
Why Does The Difference Exist?
Go beyond geography however, and one would see that there are other factors involved in the differing spellings. Historically, the word whisky comes from the Gaelic word ‘uisge beatha’ and over time, its spelling has evolved according to cultural shifts and whisky’s travel from Scottish regions to different shores around the world — each with their own linguistic lexicon.
Local dialects and distillation practices also had a role to play in the shifting spelling of this spirit. Scottish whisky is known for its peated and oak-aged expressions with terroir-specific complexity and with roots close to Gaelic regions, it is a drink whose spelling retains a semblance of the historical legacy from where the spirit travels.
On the other hand, the triple distilled Irish whisky follows a different production technique where multiple fruity notes often takes on a sweeter nuance that is encapsulated in the connotations around the word ‘whiskey.’ Unsurprisingly enough, this sweetish spirit is often referred to as ‘Irish whiskey.’
Evidently, spirits associated with sweeter flavours, made mostly using corn, carry with them the ‘e’ in the spelling. American bourbon is always ‘whiskey’ and is associated with similarly sweet yet robust flavours.
Furthermore, regional variations aside, another reason for the shift in spelling is changing trade practices. With or without the ‘e’ are spelling differences that quickly tells a consumer what kind of whisky is on offer, ultimately reinforcing the heritage of the spirit to make it recognisable.
Does Spelling Affect Taste?
While spelling has little to do with taste, it is actually the taste which tells a connoisseur how a certain distilled smoky spirit might be spelled. The spelling simply does the work of expressing the production style, ingredients and flavour profile associated with a region’s tradition.
For instance, Scottish whisky that is typically malt-forward, oak-aged, earthy or smoky is spelled simply as ‘whisky.’
Sweeter, softer, or grain-driven whiskies – exceptions aside – are those which are generally spelled as ‘whiskey’ by their makers.
Interestingly enough, certain whiskies which carry influences from both traditions nonetheless maintain their spelling without the ‘e.’ This is true in the case of some Japanese whiskies which retain the Scottish spelling yet whose production methods are influenced by both Scottish and American processes. Canadian whisky is labelled many times as ‘whisky,’ despite many times being lighter and smoother like certain American ‘whiskeys.’
Ultimately, the spelling of the spirit reflects centuries-old distilling practices rooted in each region even as it provides subtle cues about the local traditions, flavour, ingredients and production methods of the liquor.
Drink Responsibly. This communication is for audiences above the age of 25.
