Title: Whisky
Additional Names: Whiskey
Literature References: A liquid produced by distillation of the fermented mash of malted cereal grains, which has been stored in wood containers for not less than 4 years. Straight whisky contains 47-53% abs alcohol by vol, 0.05-0.16% acid calculated as acetic acid, and 0.038-0.15% esters as ethyl acetate. Whisky marked 100 proof contains 50% ethanol (v/v). It also contains small quantities of other natural constituents (congeners), which vary according to the grain used, method of fermentation, etc., and which are largely responsible for the characteristic aroma and flavor. Blended whisky contains at least 40% ethanol (v/v) and is made from at least 20% of 100 proof straight whisky mixed with neutral spirits, q.v. The most popular blends are made from 65 vols neutral spirits and 35 vols straight whisky.
Properties: Light to deep amber liquid; characteristic odor and taste. d 0.923-0.935 at 25°.
Density: d 0.923-0.935 at 25°
Therap-Cat: Sedative, vasodilator (peripheral).
White Pine Wieland-Gumlich Aldehyde Wild Cherry Wildfire Toxin Withaferin A

Whisky "on the rocks" (with ice).

Whisky or whiskey[1] is a type of distilled alcoholic beverage made from fermented grain mash. Different grains are used for different varieties, including barley, malted barley, rye, malted rye, wheat, buckwheat and corn. Whisky is typically aged in wooden casks, made generally of charred white oak.

Whisky is a strictly regulated spirit worldwide with many classes and types. The typical unifying characteristics of the different classes and types are the fermentation of grains, distillation, and aging in wooden barrels.