Whiskey/Whisky

While nearly any grain can be fermented into alcohol, corn, rye, barley, and wheat are primary.  Increasingly distillers are playing with craft grains as well - oats, sorghum, millet, rice. The grist of it is, it's all good.

Aging in oak casks is what makes whiskey...well, whiskey.  Why you say?  It lets that golden nectar breathe, mature, and absorb flavor until it's just right, pure and simple (or not?). 

The finish is where we find the vast variety in whiskey...or whisky.  Old casks versus new casks, Scotch and Bourbon, Rye or Wheat, Char-level - it is all so confusing...and interesting.