What Is the Difference Between Whisky, Whiskey, Bourbon and Rye?

Spelling, geography and grain — the three things that actually separate whisky, whiskey, bourbon and rye.

These four words get used almost interchangeably, but each one is answering a different question.

Whisky vs whiskey — it's mostly spelling

"Whisky" (no "e") is the spelling used in Scotland, New Zealand, Australia, Canada and Japan. "Whiskey" (with an "e") is the spelling used in Ireland and the United States. There's no rule that says one must be made differently from the other — it's a naming convention, not a production standard. New Zealand distillers follow the Scottish spelling: whisky.

Bourbon — a legal category, not a brand

Bourbon is a specific style of American whiskey. To be labelled bourbon (in the US), it must be:

• Made in the United States
• Distilled from a mash that is at least 51% corn
• Aged in new, charred oak barrels
• Distilled to no more than 80% ABV and entered into the barrel at no more than 62.5% ABV

That's why bourbon tends to taste sweeter and richer than Scotch-style single malt — corn and new charred oak both push it in that direction.

Rye — defined by its dominant grain

"Rye whiskey" simply means the mash bill is dominated by rye grain rather than corn or barley (in the US, at least 51% rye). Rye brings a spicier, drier, more peppery character than corn-heavy bourbon. New Zealand distillers have started releasing rye-style whiskies too — it's a grain choice, not a geographic one, so it isn't limited to American producers.

Where NZ whisky fits

New Zealand whisky is almost always made in the Scotch tradition — malted barley, pot-distilled, aged in oak — so it's labelled "whisky" rather than "whiskey," and most releases are single malts rather than bourbon or rye, though rye-mash releases are appearing as the category matures.