Ask WhiskeyMan

It's all about geography and tradition! 'Whiskey' (with an 'e') is used in Ireland and America, while 'whisky' (no 'e') is used in Scotland, Canada, and Japan. Both refer to the same category of distilled spirits.

Start with approachable expressions like Irish whiskey (Jameson) or lighter Scotch (Glenlivet 12). Try them neat first, then with a splash of water. Don't rush - developing your palate takes time. Most importantly, drink what you enjoy!

Several factors: limited production capacity, high domestic demand, export growth, and premium positioning. Japanese distilleries focus on quality over quantity, use expensive imported barley, and have built a reputation for exceptional craftsmanship.

Adding water isn't cheating - it's chemistry! A few drops can open up flavors and reduce alcohol burn. Start with just a tiny amount (literally drops) and taste. The goal is to enhance, not dilute. Higher proof whiskeys especially benefit from this.

Peat smoke comes from burning peat (decomposed organic matter) to dry malted barley, primarily in Scotch whisky production. The phenolic compounds from peat smoke get absorbed into the grain, creating those distinctive smoky, medicinal, or earthy flavors.

Not necessarily! Age statements show minimum time in barrel, but older doesn't always mean better. Some whiskeys peak at 12-18 years. Beyond that, oak can overpower the spirit. Focus on balance and personal preference over age numbers.