Whisky Vs. Whiskey

Peço desculpa pelo facto de não estar escrito em português, mas aqui fica um pouco de cultura acerca de uma bela bebida branca que nos transporta a sítios maravilhosos... ...ou talvez não. Pode apenas tranportar-nos até ao belo gregório (situação a evitar). Bom, mas nunca se esqueçam que conduzir e beber não são coisas a misturar, tal como diferentes tipos de bebida. E por isso leiam estas linhas que pode ser que aprendam algo novo, para além de saber o óbvio que será, nem tudo é farinha do mesmo cereal. Eu pelo menos aprendi!!!

"Single malt Scotch is a type of Scotch whisky, distilled by a single distillery, using malted barley as the only grain ingredient.
This is in contrast to a blended Scotch whisky which consists of a mixture of single malt Scotch whiskies and Scottish grain whisky(ies) created from corn (maize), wheat, and/or unmalted barley.
A blend that uses only single malt whiskies is known as a "blended malt", "pure malt", or "vatted malt"."

"Tennessee whiskey is a type of American whiskey. This whiskey is generally similar to bourbon, in that it is composed of a mash of 51 - 79 per cent corn, or maize, and is aged in new, charred oak barrels for a minimum of two years.
The difference between Bourbon and Tennessee whiskey is that Tennessee whiskey must undergo the Lincoln County Process. This process requires that the whiskey be filtered through an approximately 10 foot thick layer of maple charcoal. This step is considered to give the whiskey a distinctive flavor and also makes it milder and less flavorful. The process itself is named for Lincoln County, Tennessee, which is where the Jack Daniel's distillery was originally located. In 1871, the Jack Daniel's distillery, and the surrounding area became part of the newly created Moore County."

"Bourbon is an American form of whiskey made from (pursuant to U.S. trade law) at least 51% corn, or maize — typically about 70% — with the remainder being wheat and/or rye, and malted barley. It is distilled to no more than 160 (U.S.) proof, and aged in new charred oak barrels for at least two years — or perhaps longer. The two years maturation process is not a legal requirement for a whiskey to be called "bourbon," but it is a legal requirement for "straight bourbon." However, in practice, many bourbon whiskeys are aged for no less than four years.
Bourbon must be put into the barrels at no more than 125 U.S. proof. Generally, it is then adjusted to 80–100 proof and bottled. Some (mostly non-U.S.) jurisdictions do not allow alcoholic beverages with over 40% alcohol content to be sold. However, the recent trend among distillers has been to return to higher proofs, and even “cask strength” bottlings."