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...