Blended: contains any mixture of different types of whiskeys; most contain more grain whiskey than malt whiskey, but the more malt whiskey it contains the better the quality Bourbon: made anywhere in the United States, bourbon contains at least 51% corn and must be aged for at least four years in fresh, toasted casks made from American white oak Canadian: most contain a lot of corn, similar to bourbon; must be aged for at least three years, though there are no requirements for the type of barrel that must be used; tends to be lighter, smoother, and and sweeter in character than American whiskeys, and therefore blends well in cocktail mixes Grain: any whiskey not made from malted barley; most today are made from wheat and produced primarily for the blended whiskey industry Irish: refers to any number of different whiskeys produced and distilled in Ireland; traditionally Irish whiskey is triple distilled in a copper pot; Irish whiskeys are typically characterized as lighter, fruitier, and less peaty than Scotch whiskeys; Irish whiskeys are mainly blended whiskeys Japanese: modeled on Scotch, Japanese whiskey is very similar and is made up of both single malt and blended varieties Rye: made mostly in North America, rye contains at least 51% rye (a grass that is a member of the wheat family) and is aged in charred barrels for at least two years; has a slightly fruity and spicy flavor, great for mixing in cocktails Scotch: must be made from malted barley, aged for no less than three years, and produced in Scotland; there are five major whiskey regions in Scotland, each of which has its own distinctive flavors and practices Single Malt: whiskey that is produced from malt in a single distillery; it is typically associated with Scotch but can also be made in other geographical regions Tennessee Bourbon: similar to bourbon but is steeped in charcoal before going into the barrels for fermentation, which gives it a smoky flavor