While the term “whiskey” generally refers to the spirit produced in the United States and Ireland, “whisky” is often used to denote product produced in Great Britain and Canada. Scotch is made in Scotland where distillers are known for the practice of drying malted barley over peat fires, while bourbon is crafted in United States. Depending on region and laws, whiskey may be made from corn, rye, malted barley, wheat, or a combination of the aforementioned. Bourbon must be made with a recipe containing at least 51 percent corn. Scotch is generally made from malted barley. Regardless of base choice, the grains are steeped in hot water, turning the starches into sugar, prepping the “wort” for fermentation. Yeast is added to instigate fermentation. After fermenting, the solution is ready for distillation. A majority of whiskey is distilled in pot stills, but some distillers also employ column stills. After distillation all whiskey is aged. Across the globe there are regulations on how long the spirit must rest in casks before blending and bottling. Scotch must be aged for a minimum of three years. Many whiskies are aged in burnt oak barrels, which have been “toasted” with a flame to bring out the oak’s characteristics. Once desired maturation has been achieved, the whiskey may be blended with other casks and is cut with water and bottled.