There is about five main different types of whiskey.
Bourbon, Tennessee Whiskey, Canadian Whisky, Japanese Whiskey, Scotch Whisky
Bourbon Whiskey, this is an All American product. It has to be made in the USA to be called bourbon. It has to age in a brand new oak charred barrel a minimum of 2+ years. The mash bill has to contain at least 51%corn, you can add other grains but the 51%corn is a must to be considered bourbon. Bourbon can’t have any additives or colorings added. The corn gives it the sweet taste. Also and this is important, no matter what amybody tells you. Bourbon can be made in any state in the USA. If it is made in Kentucky then you have to add Kentucky bourbon to the label. Traditional way to drink bourbon is “NEAT.” this means you just pour the bourbon into a glass all by itself, no mixers, no ice just you the bourbon and a glass. You can also drink it “On the Rocks” that just means add some ice to the glass with the bourbon and drink. The last way is make it into a cocktail, like a manhattan ect.
TENNESSEE WHISKEY: Must be made in the state of Tennessee, must be filtered through maple wood charcoal. This gives it a sweeter slightly smokey flavor.
RYE WHISKEY: To be considered a true rye whiskey it must have at least 51% RYE in the mash bill, the rye will give it a slightly fruity, spicy flavor. Rye can be made anywhere but when made in the USA it has to be made in a brand new charred oak barrels. Rye was the very first whiskey made in the 13 colonies. The colonist struggled to grow barley but they could easily grow RYE.
CANADIAN WHISKEY: Must be made and aged in Canada. Aged a minimum of 3 years in a small wooden barrel. bottled at 40% or 80 proof. Can be made from various grains including Corn, Wheat, Barley and Rye. Canada does allow flavor and coloring to enhance the whiskey. Canadian whiskey is usually blended making for a smoother drink, lighter in body and sweeter.
IRISH WHISKEY: Must be made in Ireland may contain malted or unmalted barley, also the grains can be rye, wheat or corn. Aged 3 years in Oak barrels, bottles at a minimum of 40% or 80 proof. A lot of the original people in the colonies were from Ireland, a lot of them brought their stills and knowledge with them. Grains are dried in ovens.
SCOTCH WHISKY: Scotch whisky must be made in Scotland. Aged a minimum of 3 years in Wooden barrels. Scotch whisky can be in any kind of wooden barrel, so a lot of the barrels that get used can be several years old. When you use a new barrel you are getting a lot more flavor out of the barrel. A Scotch barrel is almost used up when they start using it so it takes years and years in the barrel to get a good result. Their are 5 main regions where Scotch is made, Each region will have a different taste profile.
JAPANESE WHISKY: Heavily influenced by Scotch. Japanese distillers usually use malted barley as the main grain in the mash. Aged in wooden barrels. Raw ingredients are limited to malted grain, cereal grains, and water all sourced in Japan. Must be aged at least 3 years in wooden barrels no larger than 700 liters. Bottled at a minimum of 40% or 80 proof. Carmal coloring is allowed in Japanese Whiskey.