For two centuries, the four major whisky-producing countries have made discernible styles of whisky based on differences in cereals and production methods. Scotland’s malted barley is discernible by its smoky-flavoured whisky due to peat kilning. Ireland mashes a lighter, fruitier whisky with proportions of unmalted barley and other small grains. The United States mashes a corn-dominant bourbon whisky, and Canada
