Bourbon, Scotch, and Irish whiskey are three distinct types of whiskey, each with unique characteristics defined by their ingredients, production processes, and regional origins.

Bourbon

• Origin: United States, primarily Kentucky.
• Ingredients: Must be made from at least 51% corn, with the rest typically consisting of malted barley, rye, or wheat.
• Production Process: Aged in new, charred oak barrels, which imparts a rich, sweet flavor profile.
• Flavor Profile: Generally sweeter with notes of caramel, vanilla, and oak.

Scotch

• Origin: Scotland.
• Ingredients: Made primarily from malted barley and other grains.
• Production Process: Distilled twice (though some are distilled three times) and aged for a minimum of three years in oak barrels. Scotch is divided into several categories, including Single Malt, Single Grain, Blended Malt, Blended Grain, and Blended Scotch Whisky.
• Flavor Profile: Varies widely depending on the region (e.g., peaty and smoky from Islay, light and grassy from Lowlands), but generally more robust and complex with notes of smoke, peat, fruit, and spice.

Irish Whiskey

• Origin: Ireland.
• Ingredients: Typically a mix of malted and unmalted barley.
• Production Process: Usually triple-distilled, which results in a smoother finish. Must be aged for at least three years in wooden casks.
• Flavor Profile: Generally smoother and lighter than Scotch, with a clean, mellow flavor that can include hints of fruit, vanilla, and honey.

In summary:

• Bourbon: American, mostly corn, new charred oak barrels, sweet and rich.
• Scotch: Scottish, mostly barley, aged in used barrels, complex and varied flavors.
• Irish Whiskey: Irish, often a mix of malted/unmalted barley, triple-distilled, smooth and light.