Bourbon vs Scotch: Taste, ABV, Calories & More
Bourbon vs Scotch
| Information | Bourbon | Scotch |
|---|---|---|
Family | Spirit | Spirit |
Type | whiskey | whiskey |
Container | Shot | Shot |
Serving Size | 45 mL/1.5oz | 45 mL/1.5oz |
Calories | 97 kcal | 97 kcal |
ABV % | 40% | 40% |
Alcohol (grams) | 14.2 | 14.2 |
Taste | Sweet, oaky, warm | Smoky, malty, earthy |
Texture | Viscous, coating, warm | Viscous, oily, warming |
Mixers | Cola, ginger ale, vermouth | Water, soda, ginger ale |
Is Vegan? | Yes | Yes |
Glutenfree? | Yes | Yes |
Carbs (grams) | 0 | 0 |
Sugars (grams) | 0 | 0 |
Main Ingredient | Fermented corn mash | Malted barley |
Aged? | Typically aged 4 to 9 years | Minimum of 3 years |
Country | USA | Scotland |
Price (USD) | 15 - 500 | 15 - 500 |
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A closer look at the history, taste, and unique characteristics of these two beverages.
Drink Type
Bourbon | Spirit | whiskey | bourbon
Bourbon is a strictly regulated American whiskey distilled from a mash bill containing at least 51% corn. By law, it must be produced in the United States and aged in new, charred oak barrels without any additives, yielding characteristic notes of vanilla, caramel, and oak.
Scotch | Spirit | whiskey | scotch
Scotch is a malt or grain whisky produced exclusively in Scotland. Legally, it must be aged in oak casks for a minimum of three years. Often distilled twice, its flavor profile frequently features distinctive smoky, peaty notes alongside oak, vanilla, and dried fruit characteristics.
What Makes Each Drink Unique?
Bourbon
By law, bourbon must be produced in the United States using a mash bill containing at least fifty one percent corn. It must be distilled to no more than one hundred sixty proof and aged in new charred oak containers, distinguishing it from whiskeys that reuse older barrels.
Scotch
Scotch is legally required to be mashed, fermented, distilled, and matured in oak casks entirely within Scotland for a minimum of three years. Its frequent reliance on peat fires to dry the malted barley imparts a characteristic smoky flavor rarely found in other whiskey styles.
The Taste Experience
Bourbon
The flavor profile is typically characterized by distinct notes of vanilla, caramel, and toasted oak derived from the barrel aging. Depending on the mash bill, it may also present subtle undertones of baking spices, dark fruit, or toasted nuts.
Scotch
Scotch offers a complex flavor profile generally characterized by distinct maltiness and varying degrees of peat smoke. Regional differences introduce notes of heather, dried fruits, vanilla, and oak, resulting in a robust, dry, and often earthy finish.
Serving Notes
Bourbon
The recommended serving temperature for bourbon is 18 degrees Celsius / 64.4 Fahrenheit. Maintaining eighteen degrees Celsius preserves volatile aromatic compounds while preventing excessive alcohol burn. This temperature allows the palate to perceive complex notes of caramel, vanilla, and oak without the masking effects caused by extreme cold.
Scotch
The recommended serving temperature for scotch is 18 degrees Celsius / 64.4 Fahrenheit. Serving Scotch at room temperature, approximately 18 degrees Celsius, preserves the volatility of aromatic compounds. This thermal range ensures the expression of complex esters and phenols without excessive alcohol evaporation or numbing of the palate.
History & Origin
Bourbon
Bourbon originated in the United States, taking root in Kentucky during the late eighteenth century. Early settlers of Scottish and Irish descent adapted traditional distilling techniques to use native corn, which grew abundantly. The spirit evolved significantly over the nineteenth century as distilleries standardized aging processes in charred oak barrels. In nineteen sixty four, Congress recognized it as a unique product of the United States.
Scotch
Scotch whisky's origins date back to at least the fifteenth century in Scotland, where it was initially distilled by monks for medicinal purposes. The first written record appears in the 1494 Exchequer Rolls. Over centuries, taxation and smuggling shaped its production, leading to the Excise Act of 1823, which legalized and regulated distilleries. Today, strict laws govern its production, requiring distillation and maturation entirely within Scotland.