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.
 
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