The Irishmen were in most probability the first distillers in the British Isles. For a brief period in the 19th century, Irish whiskey reigned supreme over its Scottish rival.
Americans love their whiskey and produce the drink all across the country. From Washington to Virginia, from sweet Tennessee whiskies to spicy rye and unaged corn, Americans use a range of of grains in whiskey production.
India is a huge whisky-drinking nation – in fact, the country leads the way when it comes to bare consumption figures – however, nearly all the domestic ‘whisky’ produced in India is dominated by molasses-derived spirits.
Unlike the complex rules for making bourbon or Scotch, there is just one law for Canadian whisky distillers to follow: Their whisky must be fermented, distilled and aged in Canada.
Like everything else, where it comes to whiskey, no one can beat the Japanese at refining the drink to its minutest details. Japanese whisky is modeled like the Scotch tradition - double distilling malted and/or peated barley - before it's aged in barrels.