Dilution of whisky – the molecular perspective

Re:Dilution of whisky – the molecular perspective by ams6110 on Thursday August 17, 2017 @02:52PM (#15039699)

I've always spelled it whiskey.

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Re:Dilution of whisky – the molecular perspective by NinjaViking on Thursday August 17, 2017 @02:54PM (#15039713)

That's the American/Irish spelling. If it's a Scotch it's whisky.

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Re:Dilution of whisky – the molecular perspective by dghf on Saturday August 19, 2017 @02:48PM (#15054941)

> If it's a Scotch it's whisky.

Also Canadian, Japanese, Australian [0], English [1] and Welsh [2].

[0] https://www.theguardian.com/lifeandstyle/2014/apr/02/tasmani...

[1] https://www.englishwhisky.co.uk/the-whisky

[2] http://penderyn.wales/

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Re:Dilution of whisky – the molecular perspective by anonymousDan on Thursday August 17, 2017 @06:03PM (#15041464)

Comes from the word uisce, which is the Irish/Gaelic for water. Technically the Irish for whiskey itself though is 'uisce beatha', meaning 'water of life' ;)

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Re:Dilution of whisky – the molecular perspective by darklajid on Thursday August 17, 2017 @10:58PM (#15043170)

For those unable to remember it without a mental aid:

WhiskEy:

IrEland AmErica

Scotland has no E.. :)

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Re:Dilution of whisky – the molecular perspective by acheron on Thursday August 17, 2017 @03:45PM (#15040164)

This is not 100% true (George Dickel Tennessee Whisky comes to mind first) but it's close enough.

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