What is the difference between Scotch and Bourbon?

Only whisky produced, matured, and bottled in Scotland according to strict legal standards (malted barley, minimum 3 years aging) can be called "Scotch". It is spelled without an 'e' (whisky) to honour its Scottish Gaelic roots (uisge beatha). Bourbon is an American whiskey (with an 'e') primarily made from at least 51% corn and aged in new, charred oak barrels.

Scotch must be produced in Scotland under strict Scottish law. Bourbon must be produced in the USA. Scotch is typically made from malted barley or other grains for blended. Bourbon must be made from at least 51% corn, usually mixed with rye or wheat for flavour.
Scotch can be aged in various used barrels (e.g., sherry or bourbon casks). Bourbon must be aged in new, charred oak containers. Scotch often features smoky, earthy, or rich savoury notes (due to peat). Bourbon generally has a sweeter, smoother profile with notes of vanilla, caramel, and oak, owing to the high corn content and new barrels.

The omission of the 'e' in Scottish whisky signifies the Scottish origin, while American and Irish producers typically use the 'e' (whiskey).
The term "Scotch" is protected by law to denote that it is specifically a product of Scotland, often distilled in pot stills. The distinction in spelling (whisky vs. whiskey) originated from the 19th-century Irish distillers adding an 'e' to distinguish their products from Scotch. However, Scotch itself is never spelled with an 'e.'
 

horseless carriage said:
Only whisky produced, matured, and bottled in Scotland according to strict legal standards (malted barley, minimum 3 years aging) can be called "Scotch". It is spelled without an 'e' (whisky) to honour its Scottish Gaelic roots (uisge beatha). Bourbon is an American whiskey (with an 'e') primarily made from at least 51% corn and aged in new, charred oak barrels.

Scotch must be produced in Scotland under strict Scottish law. Bourbon must be produced in the USA. Scotch is typically made from malted barley or other grains for blended. Bourbon must be made from at least 51% corn, usually mixed with rye or wheat for flavour.
Scotch can be aged in various used barrels (e.g., sherry or bourbon casks). Bourbon must be aged in new, charred oak containers. Scotch often features smoky, earthy, or rich savoury notes (due to peat). Bourbon generally has a sweeter, smoother profile with notes of vanilla, caramel, and oak, owing to the high corn content and new barrels.

The omission of the 'e' in Scottish whisky signifies the Scottish origin, while American and Irish producers typically use the 'e' (whiskey).
The term "Scotch" is protected by law to denote that it is specifically a product of Scotland, often distilled in pot stills. The distinction in spelling (whisky vs. whiskey) originated from the 19th-century Irish distillers adding an 'e' to distinguish their products from Scotch. However, Scotch itself is never spelled with an 'e.'
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Thank you for this explanation. :)
 
IrishEyes said:
Scotch is nasty and bourbon burns like blazes, at least in my opinion;)
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In my student days I would, like a lot of other students, supplement my student grant with weekend work. I worked behind the bar in a pub.
The harshness you mention was nullified by drinkers ordering a "Rob Roy." It consisted of Scotch and sweet vermouth, a fortified wine, to create a sweet, herbal, and complex drink. Made from 2 parts Scotch, 1 part Sweet Vermouth, 2 dashes Angostura bitters. Stir with ice, strain into a glass and garnish with a cherry.
 
horseless carriage said:
In my student days I would, like a lot of other students, supplement my student grant with weekend work. I worked behind the bar in a pub.
The harshness you mention was nullified by drinkers ordering a "Rob Roy." It consisted of Scotch and sweet vermouth, a fortified wine, to create a sweet, herbal, and complex drink. Made from 2 parts Scotch, 1 part Sweet Vermouth, 2 dashes Angostura bitters. Stir with ice, strain into a glass and garnish with a cherry.
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I was never a appreciative drinker of certain tastes. The only time in my life I could ever get more than a sip
of beer swallowed was in England, they ordered me the one where they put lemonaide/lemon in it, Shanty/Sandy
I think they called it. I got the whole thing down but I knew they probably won't make it quite as good here as it was there.
 
I no longer drink and haven't for years, but I remember all three quite well and here are my thoughts on them which may be different from how others feel.

Southern Comfort has a high alcohol content, with some labels at 100 proof. It is deceptive in that it is very smooth and overly sweet, and can intoxicate the user faster than they realize.

Scotch had a blah taste to me, and gave me headaches. On the few occasions I used it, I found it boring and unsatisfying.

Bourbon was my preferred whiskey (mixed with water). It had a deep rich distinct flavor all it's own. With it, I could better predict how much to drink before consuming more than I should.

I would love to enjoy one nice stiff drink of bourbon and water in the evening, and now and then I think about it. But I know I would not stop at just one drink, or one evening, so it's a pleasure fondly remembered but has to remain part of my past.
 
-Oy- said:
Southern Comfort is a popular American whiskey liqueur known for its unique blend of fruit (especially peach) and spice flavors, created in New Orleans in 1874 by bartender Martin Wilkes Heron to smooth out harsh whiskeys.
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You have totally missed the point...
 
Southern Comfort is mostly known because Janis Joplin drank it.

I don't care for Scotch but I will happily down a couple of ounces of a good bourbon on the rocks. The nice thing about it is that one drink lasts me the whole night.
 
Sunkist said:
I was referring to the person not attaching anything positive to his previous drinking.
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It wasn't clear what you were referring to. I do not attach positives to my previous drinking either. They were outweighed by the negatives, but that does not make me immune from returning to alcohol since it was once a daily event and a significant problem in my life. Some who abused alcohol stay off, then get the idea they are fully recovered and can handle a drink now and then. If they try doing that, they may end up in worse shape the second time around - and that is what I was referring to.
 
MACKTEXAS said:
It wasn't clear what you were referring to. I do not attach positives to my previous drinking either. They were outweighed by the negatives, but that does not make me immune from returning to alcohol since it was once a daily event and a significant problem in my life. Some who abused alcohol stay off, then get the idea they are fully recovered and can handle a drink now and then. If they try doing that, they may end up in worse shape the second time around - and that is what I was referring to.
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Ok, thanks for clarifying.
 

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