Whisky

Regardless of what spelling you use (whisky vs. whiskey), generally, whisky is a spirit made from fermented grain mash. The specific grain used, such as rye, wheat, barley or corn, depends on the final variety. Each type completely differs from the next because every country's regulations shape the production process. Scotch must be aged for a minimum of three years in oak barrels, while U.S. bourbon is required to contain at least 51 percent corn and is aged in charred, new oak barrels. With all the rules, varieties and classifications, navigating the vast, complex world of whisky (and whiskey) can be difficult. Food & Wine's guide helps you discover more about what you're drinking with easy-to-understand information and delicious recipes.

Most Recent

Big-Batch Rye Sours

Hibiscus flowers, curaçao, and lemon juice bring bright and refreshing floral notes to this rye-based cocktail.
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Clone of Gaelic Punch

For hot punches, young Irish whiskeys work best. Heat intensifies the tannic edge of older whiskeys; young ones stay smooth. Glassware Guide Plus: Ultimate Cocktail Guide
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Palmer Park Swizzle

The ultimate Southern refresher, this cocktail from the Bayou Bar at the Pontchartrain Hotel in New Orleans combines tea-infused bourbon, lime juice and mint for a boozy take on iced tea.  Slideshow: More Cocktail Recipes
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Morrison Mule

In memory of Jim Morrison’s stay at the historic Pontchartrain Hotel in New Orleans (and his affinity for whiskey), Benton Bourgeois of the hotel’s Hot Tin bar offers this take on a classic Moscow Mule with bourbon and local Peychaud’s Aperitivo. Slideshow: More Cocktail Recipes
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Bourbon Orange Sweet Tea

Make this refreshing drink your go-to recipe once the summer heat hits. Slideshow: More Bourbon Recipes
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The Way of the Sword

Bartender Jason Patz riffs on a Rob Roy with Japanese whisky (the classic uses Scotch). He prefers Yamazaki 12-year, which is aged in bourbon casks, sherry casks and Japanese oak barrels. While Japanese whisky distillers are free to mix and match casks, Scotch must be aged only in oak for at least three years. Slideshow: Whiskey Cocktails Recipe from Food & Wine Cocktails 2015
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The Circle of the Sun

“I was looking to make a spirituous cocktail, but one that isn’t a punch-you-in-the-mouth drink,” says bartender Jason Patz. He lightens Japanese whisky with vermouth and pear liqueur in this four-ingredient drink. Slideshow: Whiskey Cocktails Recipe from Food & Wine Cocktails 2015
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Matcha Highball

A trip to Japan inspired Denver bartender Jason Patz to combine matcha (a vivid green-tea powder) with Japanese whisky. Matcha tends to clump when mixed with liquid; to loosen any that’s stuck to the side of the shaker, swirl the club soda in the shaker before pouring it into the glass.
 Slideshow: Whiskey Cocktails Recipe from Food & Wine Cocktails 2015
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