Walk into Mike's Liquors and the whiskey wall can stop you in your tracks. Bourbon from Kentucky, Scotch from the Highlands, rye from right here in San Francisco, Irish from County Cork — same base spirit, radically different characters. Understanding the main whiskey types doesn't take a sommelier's palate, just a few straightforward facts about where each style comes from and how it's made.
What All Whiskeys Have in Common
Every whiskey starts the same way: grain, water, yeast, and time. Distillers mill cereal grains — corn, rye, barley, wheat, or a combination — mash them with water, ferment with yeast to create a beer-like wash, then distill that wash to concentrate the alcohol. The spirit then ages in oak, where it picks up color, flavor, and complexity. What separates bourbon from Scotch, rye from Irish, is which grains go into the mash, how the distillation works, where it happens, and what kind of barrel it rests in.
Bourbon: America's Native Spirit
Bourbon is one of the most precisely defined spirits in the world, thanks to U.S. federal law. To earn the name, a whiskey must:
- Be produced in the United States
- Be made from a grain mash of at least 51% corn
- Be distilled to no more than 160 proof (80% ABV)
- Enter the barrel at no more than 125 proof (62.5% ABV)
- Age in a new, charred oak container
- Be bottled at a minimum of 80 proof (40% ABV)
No added flavorings, no caramel coloring, no shortcuts. The "new charred oak" rule is the one that shapes the whole category: because each barrel can only be used once for bourbon, there's a constant supply of used barrels that Scotch and Irish distillers love to age their spirits in. Bourbon typically tastes sweet and full-bodied — vanilla, caramel, toasted oak — with the secondary grains (rye for spice, wheat for softness, malted barley for fermentation) defining each distillery's house character.
Scotch: Three Years in Scotland, Minimum
Scotch whisky — Scotland drops the 'e' from the spelling — must be made and matured in Scotland for at least three years in oak casks no larger than 700 liters. The base grain is malted barley, distilled to no more than 94.8% ABV to preserve character.
The most useful distinction for shoppers is single malt versus blended. Single malt Scotch comes from one distillery and is made entirely from malted barley — this is where regional character is most pronounced, from the peat smoke of Islay to the honeyed fruit of Speyside. Blended Scotch combines malt and grain whiskies from multiple distilleries for a smoother, more approachable result. If you're new to Scotch, a well-made blend is a natural starting point.
Rye: Drier, Spicier, and Underrated
American rye whiskey follows the same federal rules as bourbon — produced in the U.S., aged in new charred oak, same proof limits — but the mash must contain at least 51% rye instead of corn. That shift makes a real difference: rye is drier, spicier, and more assertive than bourbon. If you've found bourbon a little too sweet, rye is the natural next step.
San Francisco has its own chapter in rye's story. Old Potrero, made by Hotaling & Co. (formerly Anchor Distilling, also the house behind Junípero gin) on Potrero Hill, is a 100% rye malt whiskey widely credited as one of the first American craft whiskies produced after Prohibition.
Irish Whiskey: Smooth by Design
Irish whiskey must be made and aged in the Republic of Ireland or Northern Ireland, distilled to no more than 94.8% ABV, and matured for at least three years in wooden casks. Unlike bourbon, Irish producers aren't locked into new oak — used bourbon and sherry casks are common, lending a softer character. Most Irish whiskey is triple-distilled, which smooths the spirit further. It's one of the most approachable styles for someone just getting started with whiskey.
A Quick Note on Spelling
Scotland and Japan write "whisky" — no 'e'. Ireland and the United States write "whiskey" — with the 'e'. It's a small label detail that signals where the bottle came from before you've read anything else.
Bay Area Whiskey Worth Seeking Out
The Bay Area produces genuine craft whiskey. Hotaling & Co. in San Francisco makes Old Potrero rye, a historically significant bottle with deep local roots. Across the Bay in Alameda, St. George Spirits has been distilling since 1982 and produces a well-regarded California single malt. Both are worth exploring if you want to drink local alongside your imported bottles.
How to Choose a Bottle
A simple guide across the counter: reach for bourbon if you want something sweet and approachable neat or on the rocks. Explore Scotch if you want complexity and range, from subtle to deeply smoky. Try rye if bourbon reads as too sweet — it's also the classic choice for a Manhattan or Old Fashioned. Pour Irish if you want something light, smooth, and versatile in cocktails.
Browse our full whiskey selection online, or explore the broader spirits collection. We stock bottles across all four styles and a range of price points. And if you'd rather just talk it through, come by the store on Mission St in the Excelsior — we've been answering these questions since 1959.
Does bourbon have to come from Kentucky?
No. Federal law requires that bourbon be produced in the United States, but any state qualifies. Kentucky makes around 95% of the world's bourbon supply, but legal bourbon is also made in Texas, New York, Colorado, and many other states.
What does "single malt" mean on a Scotch label?
It means the whisky was produced at a single distillery using only malted barley. It doesn't mean it came from a single barrel — most single malts are a blend of many casks from that one distillery, which is how a consistent house style is maintained year to year.
Which whiskey works best in cocktails?
Rye is the traditional choice for a Manhattan or Old Fashioned — its spice balances well against sweet vermouth and bitters. Bourbon works beautifully in a Whiskey Sour or Boulevardier. Irish whiskey suits lighter, citrus-forward drinks. Scotch is less common in cocktails but shines in a Penicillin or Rob Roy. See our full whiskey collection to find the right bottle for your pour.