Bourbon vs Scotch: What’s the Difference?
Bourbon vs Scotch. What’s the difference and which is better? This is something we’re often asked at Still Spirit. Both bourbon and Scotch fall under the general category of whisky – whisky without an ‘e’ if you’re talking about Scotch whisky, and for the most part, whiskey with an ’e’ if you’re talking about American whiskey. They’re both made from fermented cereal grains and aged in wooden casks, but that’s just about where the similarity ends.
In this blog, we’ll explore the history, ingredients, production techniques, aging methods and flavour profiles of both bourbon and Scotch whisky. Plus, we’ll be recommending some standout bottles to try.
Ready? Let’s dive in.
Where are bourbon and Scotch whisky made?
Bourbon
Ask a Kentuckian about bourbon and they’ll tell you that it has to be made in Kentucky, but that simply isn’t true. Legally, bourbon whiskey must be produced within the USA – anywhere within the USA - but it just so happens that around 95% of bourbon is produced in the state of Kentucky. The reason for this is that the state is built on an ancient layer of limestone bedrock, which contains an abundance of mineral-rich water, ideal for making bourbon.
Scotch Whisky
Scotch whisky is so named because it can only be produced in Scotland. In fact, the Scotch Whisky Regulations 2009 stipulate that for a whisky to be referred to as ‘Scotch’ it must be mashed, distilled and matured in Scotland. In the case of single malt Scotch whisky, it must also be bottled in Scotland.
What’s the history?
Bourbon
Bourbon was first produced in Kentucky as far back as the 1780s, when farmers who needed a way to make use of surplus corn crops, took what they learned from Scottish and Irish settlers and produced their own type of whiskey – and bourbon was born!
The origin of the name ‘bourbon’ is somewhat a mystery. Many historians believe it comes from the 18th century French royal Bourbon family; others think it’s linked to Bourbon County in Kentucky. Another theory suggests that it was named after Bourbon Street in New Orleans, where the whiskey was widely enjoyed.
Scotch Whisky
First recorded within the Exchequer Rolls of 1494, Scotch whisky was initially produced by monks before the technique was picked up by farmers as a way to preserve excess barley crops. Before long, it was being produced all over the glens and hills of the Highlands but gained nationwide recognition in 1822 after King George IV’s first state visit to Scotland. It is widely believed that this visit – where the king sampled a whisky called ‘Glenlivet’ - led to the very first official licences being granted to distilleries in 1823.
With the invention of the continuous still in 1830, the production of grain whisky became popular, leading to the development of a new category of Scotch whisky - Blended Scotch whisky - which became immensely popular around the world.
What are the main ingredients?
Bourbon
Bourbon can be made from a variety of grains but must contain at least 51% corn in the mash bill (basic recipe). The remainder can be made up of rye, wheat or malted barley in whichever ratio best suits the distiller. The greater the ratio of corn in the recipe, the sweeter the bourbon.
Scotch Whisky
Scotch can be made from many different grains. However, single malt Scotch whisky must be made from 100% malted barley; grain whisky can be made from corn, rye, wheat, malted and unmalted barley; and Blended Scotch whisky is a blended combination of malt whisky and grain whisky.
How are they produced?
Bourbon
Bourbon is produced by fermenting a mash of grains and adding a ‘sour mash’ from a previous batch. Next, the fermented mash, sometimes referred to as distillers’ beer, is heated in a column still, separating alcohol from water and impurities. The vapourised alcohol rises, condenses into liquid, and is collected. A second distillation is in a modified copper pot or ‘doubler’ still, which refines it further.
Bourbon must be distilled at no more than 160 proof (80% ABV) and once bottled must have a minimum of 80 proof (40% ABV).
Scotch Whisky
All Scotch whisky, whether it’s grain or malt, begins by mashing grist (a coarse grain flour) into a sugary liquid called wort. The wort is fermented for two to three days and then distilled. For grain whisky, distillation usually takes place in a continuous still, and for single malt whisky, the wash is distilled first in a wash still before a second distillation in a smaller spirit still.
Scotch must be distilled at 94.8% ABV and, like bourbon, once it’s bottled it must have a minimum ABV of 40%.
How long do they age for?
Bourbon
The distilled spirit, known as ‘white dog’, is then transferred to new oak barrels that have been charred on the inside, to begin a period of aging, which is usually around two years. Bourbon must be matured for a minimum of two years in order to be called a ‘Straight Bourbon Whiskey’ and if it is any younger than four years, the age must be printed on the label.
Due to the warmer climate in the USA, bourbon ages much faster than Scotch. In the summer months, the biometric pressure inside the cask changes causing the bourbon to be pushed through the char and into the grain of the wood. When the temperature drops and the cask cools, it contracts, drawing out the rich colour and flavour with it.
Scotch Whisky
The distilled spirit, known as ‘new make’, is transferred to an oak cask which has usually either previously held bourbon or sherry, but sometimes wine, port or rum. Scotch must be matured for a minimum of three years and one day (the extra day accounts for a leap year every four years).
Scotland has a cool, maritime climate, heavily influenced by the Gulf Stream, which ensures the perfect environment for the whisky to age at a steady pace.
How do they differ in flavour and colour?
Bourbon
Bourbon tends to have a strong, sweet vanilla character with distinct notes of toffee and caramel, which is picked up from the char inside the casks. Its colour tends to range from pale to deep amber.
Scotch Whisky
Scotch whisky has an extremely wide flavour profile, from vanilla, to grassy and floral notes, spicy, right through to intensely smoky. It’s colour ranges from pale straw right through to pinkish copper tones.
How should I drink them?
Bourbon
In the USA, a common way to enjoy bourbon is ‘on the rocks’, meaning it’s served with ice, but drinking it ‘neat’ highlights its rich flavours, and with a drop or two of room-temperature water, the aromas begin to open up. Additionally, bourbon is often used to craft cocktails like an Old Fashioned or a Manhattan.
Scotch Whisky
The best way to drink Scotch is in whichever way suits you. Many people believe that single malt Scotch should be served ‘neat’, and that blended whisky should be served with ice or in a cocktail. However, it’s probably a good idea for the first time you sample a new Scotch whisky to try it neat in order to appreciate its nuanced flavours and aroma.
Our top picks - Scotch vs Bourbon
At Still Spirit, we stock a wide range of bourbons and Scotch whiskies, including glassware and gift sets. If you’ve never tried them, we recommend the following as fantastic entry level whiskies.
Bourbon
· Buffalo Trace – Straight Kentucky Whiskey
· Eagle Rare – 10-Year-Old Straight Kentucky Whiskey
· Old Forester 86 Proof – Straight Kentucky Whisky
Scotch Whisky
· Glenmorangie 10-Year-Old Scotch Whisky
· Glenfiddich 12-Year-Old Scotch Whisky
· Balvenie 12-Year-Old Scotch Whisky
If you like those, it’ll soon be time to move on to a greater variety – perhaps single barrel bourbon, batch strength bourbon, old and rare whisky, or peated cask strength Scotch whisky?
Finally, to answer the question - Scotch vs bourbon, which is better? The answer is that neither is better, neither one wins the match. It just depends on your particular taste. We recommend you try our range of bourbon and Scotch whisky and ask yourself which is better. That’s for you to decide!
