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American whiskey made from a mash of at least 51% corn and aged in new charred oak barrels, which gives vanilla, caramel and toffee notes. Most comes from Kentucky.
Neat, on the rocks, or in an Old Fashioned, Manhattan or Mint Julep.
For readers of legal drinking age. Please drink responsibly.
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Made like bourbon but filtered through sugar-maple charcoal before ageing (the Lincoln County Process), which softens it.
Spicier and drier than bourbon because rye grain gives peppery, herbal notes. The classic base of the Manhattan and the Sazerac.
Rum flavoured with spices and usually sweetened.
Bold, jammy and high in alcohol. DNA showed it is the same grape as Italy's Primitivo and Croatia's Tribidrag.
The world's best-known soft drink, first sold as a tonic at a pharmacy in 1886.
A sweet, non-alcoholic American soda with vanilla and wintergreen notes.
Made from 100% malted barley at a single distillery, distilled in copper pot stills and aged at least three years in oak. Islay malts are smoky from peat; Speyside malts are fruity and honeyed.
A blend of many malt and grain whiskies from different distilleries. Smoother and lighter than most single malts; the bulk of Scotch sold worldwide is blended.
Usually triple distilled, which gives a light, smooth, slightly fruity spirit. 'Single pot still' Irish whiskey mixes malted and unmalted barley, a style unique to Ireland.
Made like bourbon but filtered through sugar-maple charcoal before ageing (the Lincoln County Process), which softens it.
Spicier and drier than bourbon because rye grain gives peppery, herbal notes. The classic base of the Manhattan and the Sazerac.
Often called 'rye' in Canada, usually a smooth, light blend of grain whiskies aged at least three years.