It is after dinner in the main salon, the owner has brought out three bottles for a guest he is trying to impress, and he waves you over to "explain the difference." Whisky and brandy are the two categories where guests most expect the bartender to know more than they do — and where the rules are tight enough that you can actually be right.
Scotch: Malt, Grain and Blends
| Term | What it means |
|---|---|
| Single malt | 100% malted barley, pot-distilled, from one distillery — "single" refers to the distillery, not the cask |
| Single grain | From one distillery, but may use other cereals and a column still |
| Blended Scotch | A blend of malt and grain whiskies from several distilleries — the bulk of the market |
| Blended malt | Malts only, from more than one distillery |
Scotch must be matured in oak in Scotland for a minimum of three years, and an age statement always refers to the youngest whisky in the bottle.
Regional character is a useful shorthand, not a law: Speyside tends fruity and elegant; Islay is famously peated and maritime; Highland is broad; Lowland is lighter; Campbeltown is briny and oily. Peat is smoke absorbed during malting — a production choice, not a region.
American Whiskey: It Is About the Mash Bill
The mash bill is the grain recipe.
| Whiskey | Requirement |
|---|---|
| Bourbon | At least 51% corn; new charred oak containers; distilled to no more than 80% ABV, barrelled at no more than 62.5%; no added colouring or flavouring |
| Rye (US) | At least 51% rye; otherwise similar rules |
| Tennessee | Bourbon rules plus the Lincoln County Process — charcoal mellowing before barrelling |
Corn brings sweetness and body; rye brings pepper and spice. That single fact explains why a rye Manhattan is drier and spicier than a bourbon one.
Bourbon has no minimum age unless labelled straight (two years) — under four years, the age must be stated.
Irish and Japanese
- Irish — often triple-distilled and lighter. Single pot still Irish uses a mix of malted and unmalted barley, giving a distinctive creamy, spicy texture.
- Japanese — historically modelled on Scotch. Labelling rules have tightened; older bottlings sometimes contained imported whisky. Check the producer.
Brandy: Cognac and Armagnac
Both are French grape brandies, but they differ:
| Cognac | Armagnac | |
|---|---|---|
| Distillation | Twice, in a pot still | Usually once, in a continuous column still |
| Character | Refined, floral, elegant | Rustic, richer, more robust |
| Scale | Large houses dominate | Smaller producers, single vintages common |
Shared age designations (referring to the youngest eau-de-vie):
- VS — minimum 2 years.
- VSOP — minimum 4 years.
- XO — minimum 10 years.
Armagnac also offers vintage bottlings — a single year, which Cognac rarely does.
Onboard Notes
- Never add ice to a guest's whisky uninvited. Offer water on the side and a clean pipette or small jug.
- An Islay malt will destroy a delicate cocktail; keep peated whisky for sipping or for a deliberate rinse.
- If a guest asks for "the oldest whisky we have," check the bond value first and confirm with the chief stew. High-value bottles are often owner's stock, not charter stock.
- Do not invent tasting notes or distillery stories. "I do not know, but I will find out" costs you nothing.