Whisky, Scotch and Bourbon: history and differences
From Scotland to the US, whisky takes on different names and flavours: opening a bottle means tasting a piece of history. Especially with distilleries like Wild Turkey, carrying a tradition of more than 150 years
Most of us have a general idea of what whisky is (or whiskey, as the Americans spell it). Perhaps less clear is the difference between Scotch, the spirit made in Scotland, and bourbon, its American counterpart. You might also picture whisky as a spirit that feels out of place for a casual night with friends: best left to old-school gentlemen in armchairs with cigars in hand. Or perhaps in the hands of the Peaky Blinders, the Birmingham gangsters who brought whisky back into pop culture on Netflix. If that sounds familiar, you have come to the right place, because we are about to bust a few myths about a spirit that has conquered the world with its iconic allure.
Let us start with a little history. Its roots lie in cold Scotland, where good drinking is practically a religion. It was there, from the 1500s onwards, that distilling malted barley began as a way to keep warm: thus the magic of whisky was born. A point of national pride for Scotland, it must meet strict rules to be called Scotch whisky. Distillation involves only water and malted barley, while ageing—for at least three years and a day—takes place in used oak casks. And, naturally, it must be produced entirely on Scottish soil.
In the 18th century, whisky crossed the Atlantic Ocean and landed in the United States. Different climates and crops—rye and corn rather than barley—turned it into a new spirit: bourbon. Beyond its all-American production and different raw ingredients (it must contain at least 51% corn), the other major difference lies in ageing in new barrels, charred on the inside to make the wood more porous. Two distinct paths that naturally shape the character of the spirits: while Scotch leans towards dry, bold flavours, bourbon was born in the home of mixology, and its sweeter notes make it the perfect introduction to the world of whiskey.
Anyone unfamiliar with the American spirit might expect a strong flavour, perhaps overly strong, much like Scotch. Nothing could be further from the truth: aromatic and versatile, bourbon can easily take centre stage in lighter, lower-ABV drinks. Take the Whiskey sour, where bourbon blends with lemon, sugar and egg white into a crisp, refreshing mix. In short, the stars-and-stripes version is the spirit’s most accessible side, bound to make even sceptics exclaim, ‘well, this is actually good!‘
Bourbon took root especially in the state of Kentucky, home to some of the most prominent distilleries. A tradition kept alive today by brands such as Wild Turkey. Founded in 1869, the distillery is guided by the philosophy ‘Bold, genuine, true‘, a motto stamped on its bottles. Wild Turkey crafts its whiskeys without compromise, honouring a heritage spanning more than 150 years: from high aromatic intensity to the deepest char level on the barrels, everything is designed to deliver a bold, authentic taste.
If the bottles evoke a slice of history, the master distillers are no less remarkable. With 105 years of combined experience, father and son Jimmy ed Eddie Russell are the only ones who know the secrets of blending, the craft of marrying liquids to achieve a consistently balanced profile. From the United States, their whiskey has crossed the Atlantic once more to line the shelves of Italy’s best cocktail bars. As Wild Turkey brand ambassador Aldo Bruno Russo notes, while Scotch consumption is falling in Italy, bourbon is growing increasingly popular among Italian bartenders, who prize its versatility for new creations. Among Wild Turkey’s many labels, the first whiskey crafted by Eddie Russell was Wild Turkey Bourbon—the ideal spirit for the best Wild & Ginger (50 ml Wild Turkey Bourbon, two dashes of Angostura, Ginger Ale and orange zest) you will ever taste: smooth, fresh and gently spiced.
Old-school purists will appreciate Wild Turkey 101, a bold blend of bourbons aged from six to eight years: ideal for a classic Old Fashioned (60 ml Wild Turkey 101, four dashes of Angostura, a sugar cube, a splash of water and orange zest). If you prefer a Manhattan—the iconic mix of whiskey, vermouth and Angostura—opt instead for Wild Turkey Rye (drier and spicier because, unlike bourbon, it is made with at least 51% rye).
The allure of whiskey has also won over Hollywood stars. None more so than Matthew McConaguey, who chose to become more than a loyal customer and took on the role of creative director at Wild Turkey. The Oscar winner did not simply lend his face to the brand; captivated by the distillery, he set out to create his own label. The meeting of his creativity and Eddie Russell’s expertise produced Longbranch: a smooth, eight-year-old whiskey with notes of vanilla. Best enjoyed neat—bold, genuine and true.
