The word "whiskey" is an Anglicisation of "uisce beatha/uisge beatha" a phrase from the Goidelic branch of languages (Irish, Scottish Gaelic and Manx) meaning "water of life".
Most Irish pot still whiskey is distilled three times, while Scotch whisky is usually distilled twice. Peat is rarely used in the malting process, so that Irish Whiskey has a smoother finish as opposed to the smoky, earthy overtones common to some Scotches. Although Scotland sustains approximately 90 distilleries, Ireland has only four.
For a whiskey to be considered "Irish Whiskey", it must be distilled and aged in the Republic of Ireland or Northern Ireland for at least 3 years in wooden casks, and must derive its flavor from the yeast-fermented mash of cereal grains used in it's production.
Scotch whisky is malt whisky or grain whisky made in Scotland. All Scotch whisky was originally made from malt barley. Commercial distilleries began introducing whisky made from wheat and rye in the late eighteenth century.
Scotch whisky is divided into five distinct categories:
All Scotch whisky must be aged in oak barrels for at least three years. Any age statement on a bottle of Scotch whisky reflects the age of the youngest whisky used in production.
Absinthe is historically described as a distilled, highly alcoholic beverage. It is an anise-flavoured spirit derived from botanicals, including the flowers and leaves of grand wormwood, together with green anise, sweet fennel, and other medicinal and culinary herbs. Absinthe has a natural green colour and is commonly referred to in historical literature as la fée verte (the green fairy). Although it is sometimes mistakenly referred to as a liqueur, absinthe is not traditionally bottled with added sugar, and is therefore classified as a spirit.