In Scotland and Ireland, it was initially known as "uisge beatha" or "usquebaugh," which means "water of life." Over time, the name was anglicized to "whisky" in Scotland and "whiskey" in Ireland and the United States.

The first detailed history of whiskey production appears in Scottish documents from 1494. Irish whiskeys, made using processes similar to Scotch, share a similar flavor profile but lack the smoky attribute because the malt isn't smoked during roasting.

Whiskey flavors can range from caramel and oaky to smoky, with a potential bitterness influenced by the aging period and the type of barrel used. Various whiskeys may also reflect the distinctive flavors of the grains from which they are made, with rye whiskey generally exhibiting an oaky and dry taste.

Manhattan
This cocktail is known for its robust, boozy flavor with a touch of bitterness. Sweet vermouth gives the cocktail its herbal undertones, while some prefer bourbon to add a milder sweetness. Believed to have been created by Dr. Iain Marshall in the early 1880s for a party at the Manhattan Club in New York City, its mocktail counterpart uses cranberry and orange juice or non-alcoholic Whiskey, a dash of bitters to mimic the traditional bitterness. Overall, a Manhattan mocktail tastes rich, slightly herbal, and complex, with a balance of sweetness and a hint of bitterness.

Old Fashioned
This cocktail was first created in 1880 at The Pendennis Club, a private social venue in Louisville, Kentucky. Bartender and bourbon distiller James E. Pepper is often associated with the recipe, though the earliest remark of the Old Fashioned dates back to approximately 1806.

The mocktail version of this classic sip is crafted by muddling sugar with bitters and water, then adding non-alcoholic whiskey or, alternatively, black tea. The drink is completed with a garnish of an orange slice or a Luxardo cherry. The resulting beverage is known for its rich, smooth, and silky taste.

Penicillin
Sam Ross invented the alcoholic version of the drink during the mid-2000s at Milk & Honey, a renowned bar in New York City. Essentially, the drink is a variation of the classic whiskey sour using Scotch and sweetened with honey, enhanced by a hint of ginger for a unique twist. This combination imparts a smoky, tangy, and mildly spicy taste. The non-alcoholic Penicillin also achieves the same delightful blend of tart and spicy flavors, creating an equally impressive taste experience without the booze.

Mock Apple Cider Sour
This mocktail’s alcoholic counterpart is Whiskey Sour. Its origin can be traced back to the 1860s, though it first emerged in print in the landmark 1862 book The Bartender’s Guide: How To Mix Drinks by Jerry Thomas. Originally, it was crafted from whiskey, lemon juice, sugar, and egg white, softening the sharpness and enhancing the texture to make it richer and smoother. 

Nowadays, egg white is optional, and many bars serve Whiskey sour without it. In its non-alcoholic form, the drink offers a fizzy, apple-cider sour flavor. At the same time, a flamed orange peel garnish adds a smoky hint reminiscent of whiskey's oaked flavor.

A well-crafted whiskey mocktail offers a delightful alternative for those looking to enjoy whiskey's rich and complex flavors without the alcohol. These mocktails provide an inclusive option that allows everyone to participate in the pleasure of cocktail hour.

One can replicate the depth and warmth traditionally associated with whiskey-based beverages by creatively combining ingredients like herbal infusions, citrus, and non-alcoholic spirits. 

Next up! Let’s learn about Vodka mocktails and their alcoholic counterparts!