Whisky 101: A Man’s Guide to the Good Stuff

Author

Men's Fitness Staff
August 05, 2025

Whisky isn’t just a drink — it’s history, craftsmanship, and character poured into a glass. From the smoky highlands of Scotland to the oak-lined warehouses of Kentucky, whisky is as diverse as it is complex. Yet most guys drink it without knowing what’s actually in their glass. Could you tell the difference between Scotch and bourbon? Between rye and a single malt? Or what a “neat pour” really means?

“Whisky is about three things — grain, wood, and time,” says Jim Beveridge, Master Blender for Johnnie Walker. “Change any one of them, and you change the whisky completely.”

What’s the Difference Between Scotch and Bourbon?

  • Bourbon is America’s signature whisky. By law, it must be made from at least 51% corn, aged in new charred oak barrels, and distilled to no more than 160 proof (80% ABV). Expect bold sweetness, vanilla, and caramel notes.

  • Scotch Whisky must be made in Scotland, typically from malted barley, and aged at least three years in oak barrels. Depending on the style, it can range from fruity and floral to smoky and peaty.

  • “Bourbon is America’s gift to the whisky world,” says Fred Minnick, spirits historian and author of Bourbon: The Rise, Fall, and Rebirth of an American Whiskey. “It’s sweet, bold, and unapologetically itself.”

What About Rye?

Rye whisky, popular in both the US and Canada, swaps much of the corn for rye grain, giving it a peppery, spicy bite. “Rye hits you on the front of the tongue and leaves with a dry, lingering spice,” says Minnick.

whiskey

How Should You Drink Whisky?

There’s no single “right” way. Beveridge recommends starting neat: “If you want to know a whisky, taste it neat first. Then add a drop or two of water and see what happens. You might discover flavours you never noticed before.”

  • Neat: Just whisky in a glass — pure and undiluted.

  • On the rocks: Served over ice, which chills and slightly dilutes.

  • With water: Unlocks hidden aromas and mellows the burn.

Pro Tip: How to Taste Whisky Like a Pro

  1. Look: Hold your glass to the light and note the colour. Darker whisky usually means longer ageing or heavier char in the barrel.

  2. Nose: Swirl gently, sniff with your mouth slightly open to catch more aroma.

  3. Sip: Take a small mouthful, let it roll over your tongue.

  4. Dilute: Add a drop or two of water and taste again.

  5. Finish: Note how long the flavours linger — a great whisky leaves a memorable aftertaste.

Richard Paterson, known as “The Nose” of the whisky world, advises: “Treat your whisky like a woman — don’t rush her. Give her time to open up, to reveal her secrets.”

Glossary of Whisky Terms

  • Mash Bill: The mix of grains used in whisky production.

  • Single Malt: Whisky from one distillery, made from malted barley.

  • Blend: A mix of different single malts or grain whiskies.

  • Peat: Partially decomposed plant matter used to dry malted barley, adding smoky flavour.

  • Dram: A small serving of whisky.

  • Neat: Served without ice or water.

11 Whisky Facts Worth Knowing (and Quoting)

  1. “Whisky is about three things — grain, wood, and time. Change any one of them, and you change the whisky completely.” — Jim Beveridge, Master Blender, Johnnie Walker

  2. By law, bourbon must be made from at least 51% corn, aged in new charred oak barrels, and distilled to no more than 160 proof (80% ABV).

  3. Scotch whisky must be made in Scotland, typically from malted barley, and aged for a minimum of three years in oak barrels.

  4. “Bourbon is America’s gift to the whisky world. It’s sweet, bold, and unapologetically itself.” — Fred Minnick, spirits historian and author

  5. Rye whisky has a peppery, spicy bite that comes from using a mash bill with a high proportion of rye grain.

  6. “Rye hits you on the front of the tongue and leaves with a dry, lingering spice.” — Fred Minnick

  7. There is no single “right” way to drink whisky — neat, on the rocks, or with a splash of water all reveal different aspects of the flavour.

  8. “If you want to know a whisky, taste it neat first. Then add a drop or two of water and see what happens. You might discover flavours you never noticed before.” — Jim Beveridge

  9. Richard Paterson, known as “The Nose,” says: “Treat your whisky like a woman — don’t rush her. Give her time to open up, to reveal her secrets.”

  10. A great whisky should have layers of flavour and complexity, revealing something new each time you return to it.

  11. The spelling difference between whisky and whiskey comes down to geography and tradition. Scotland, Canada, and Japan drop the “e” (whisky), while Ireland and the United States keep it (whiskey). Each stuck with the version that matched their heritage and branding.