What’s the Difference Between Scotch, Whiskey and Bourbon?

George Konig/Keystone Features/Getty Images
George Konig/Keystone Features/Getty Images

This might be common knowledge for some, but it's worth a refresher. Let's start with a burning question we answered back in 2008: what makes a whiskey bourbon?

The law. While knocking back a dram of bourbon is a decidedly carefree exercise, making it is exceedingly technical and requires that the whiskey meet a rigid set of criteria. The Federal Standards of Identity for Bourbon stipulate what is and what isn’t bourbon. For a whiskey to call itself bourbon, its mash, the mixture of grains from which the product is distilled, must contain at least 51% corn. (The rest of the mash is usually filled out with malted barley and either rye or wheat.) The mash must be distilled at 160 proof or less, put into the barrel at 125 proof or less, and it must not contain any additives. The distillate must be aged in a new charred oak barrel. (Most often these barrels are white oak, but they can be any variety of oak.) If you distill a whiskey in your kitchen that meets all of these standards, congrats, you’ve made bourbon. Also, you’ve broken the law; the ATF is probably outside your house right now.

The main difference between scotch and whisky is geographic, but also ingredients and spellings. Scotch is whisky made in Scotland, while bourbon is whiskey made in the U.S.A, generally Kentucky. Scotch is made mostly from malted barley, while bourbon is distilled from corn. If you’re in England and ask for a whisky, you’ll get Scotch. But in Ireland, you’ll get Irish whiskey (yep, they spell it differently for a little colour).

On this side of the pond, we have our own local color, too. The difference between Tennessee Whiskey, like Jack Daniel’s, for example, and Bourbon is that after the spirit is distilled, Tennessee Whiskey is filtered through sugar-maple charcoal. This filtering, known as the Lincoln County Process, is what distinguishes Tennessee Whiskey from your average Bourbon, like Jim Beam. The name, Bourbon, comes from an area known as Old Bourbon, around what is now Bourbon County, Kentucky.

On top of these types of whiskey, we also have Rye, which can refer either to American rye whiskey, which must be distilled from at least 51 percent rye or Canadian whisky, which may or may not actually include any rye in its production process. Confusing! Right?

Okay whiskey drinkers, did I miss anything crucial? Obviously there are tons of other, smaller differences depending on location and recipe, but that should cover you for when you need to impress the opposite sex at a bar some day.

"Enter and Be Damned!": The Macabre Clubs of Belle Epoque Paris

The facades of Le Ciel and L'Enfer Cabarets in Montmartre, Paris
The facades of Le Ciel and L'Enfer Cabarets in Montmartre, Paris
Bibliothèque nationale de France, Wikimedia // Public Domain

The theme restaurants of today's Times Square owe a debt to the cabarets of 19th-century Paris, particularly a trio of death-obsessed locations in the red light district of Montmartre. These nightclubs featured over-the-top decorations and elaborately attired waiters, plus unusual performances with enthralling illusions.

The Cabaret du Néant ("Cabaret of Nothingness"), which opened in 1892, was perhaps the most famous. The entrance was draped in black mourning crepe with white trimming, and instead of a bouncer, a pallbearer dressed in a black cape and top hat stood outside. The 1899 book Bohemian Paris of To-day by W.C. Morrow and Édouard Cucuel, which called it a "grisly caricature of eternal nothingness," described the inside this way:

"The chamber was dimly lighted with wax tapers, and a large chandelier intricately devised of human skulls and arms, with funeral candles held in their large fleshless fingers, gave its small iota of light. Large, heavy, wooden coffins, resting on biers, were ranged about the room in an order suggesting the recent happening of a frightful catastrophe. The walls were decorated with skulls and bones, skeletons in grotesque attitudes, battle pictures, and guillotines in action."

As Morrow's group took their places, a half-dozen monotone voices droned: "Enter, mortals of this sinful world, enter into the mists and shadows of eternity ... and may God have mercy on your souls!" No detail was ignored: bells tolled, a funeral march played, and the place even smelled like a charnel house, according to Morrow. The waiters were also dressed like pallbearers, and addressed the drinkers as macchabées—French slang for a corpse, particularly those found drowned in the Seine. A drink order was relayed to the bar as "One microbe of Asiatic cholera from the last corpse, one leg of a lively cancer, and one sample of our consumption germ!"

While seating at the candlelit coffins and enjoying their poisons, guests were treated to a "discourse on death," which ended with a variety of bloody paintings that seemed to glow and then reduce their subjects (soldiers on a battlefield, an execution by guillotine) to skeletons. But these optical illusions were just a taste of the delights that awaited them in a second room. There, seated on small black caskets, they watched as a member of the audience stepped into an illuminated coffin at the front of the room and seemed to be transformed into bones right in front of their eyes.

This was actually a famous Victorian illusion known as "Pepper's Ghost," and was accomplished by shrouding the skeleton-to-be in fabric, fitting him or her precisely into the coffin, and using a series of lights and glass plates to reflect the image of a skeleton from one side of the room onto the person in the coffin. Named for 18th-century British scientist John Henry Pepper, who developed the trick, it is still used at theme parks, and was the technique behind Michael Jackson's appearance at the 2014 Billboard Awards.

Hardy souls looking for more ghoulish delights could also visit the Cabaret de L'Enfer ("The Cabaret of Hell"), whose entrance took the form of an enormous, fanged mouth. The doorman greeted guests by shouting "Enter and be damned!" while inside, molten streams of gold and silver decorated walls that would sometimes erupt in flames and thunder. When Morrow visited, a waiter dressed as a devil relayed his group's order of three black coffees with cognac as "Three seething bumpers of molten sins, with a dash of brimstone intensifier!" The drinks arrived glowing with a phosphorescent light, while musicians played selections from "Faust."

Just next door was Cabaret du Ciel ("The Cabaret of the Sky," sometimes referred to as "The Cabaret of Heaven"), with gilded gates, shining blue lights, and a crew of angels dressed in gauzy robes and sandals. This time, drinks were referred to as "sparkling draughts of heaven's own brew," but the disheveled angels don't seem to have been as effective as the denizens of Montmartre dressed as devils. Still, Morrow reported that a ceremony where St. Peter blessed the assembled with holy water was enjoyed by all.

Sadly, none of these cabarets survived World War II—which may have rendered their offerings a little tasteless by comparison. But a selection of their images and ephemera still survive (and periodically resurface on the internet), some of which can be seen below.

Find the Best Wine to Pair With Your Favorite Halloween Candy

iStock/vadimguzhva
iStock/vadimguzhva

When you're a kid, Halloween is all about the candy. Unfortunately, the more sophisticated palate that often comes with adulthood can dampen the former thrill of a holiday that’s largely about cheap scares and even cheaper candy.

Thankfully, the folks at Vivino, a popular wine app, have found a way to help elevate the Halloween candy game (and with it, your joy). Their “Halloween Candy and Wine Matchmaker” pairs popular candies, from Skittles to Swedish Fish, with wine selections, to make sure your many treats complement one another.

As Vivino founder Heini Zachariassen told The Huffington Post, "Our candy and wine matchmaker is a fun way for our users to learn and talk about wine in a way that feels relatable and fun. Besides, Halloween is scary enough, we don't think picking a wine needs to be."

The best news of all? Many of the wines and candies have multiple pairing options—which means you can try out different flavor combos faster than you can say “trick or treat.”

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