The image of a mysterious stranger sipping brown liquor neat or on the rocks in a cocktail lounge is etched in the minds of many. While brown liquor comes in several guises, scotch and bourbon are some of the most well-known beverages. Here, learn about the distinct differences between these spirits before ordering your next drink at your favorite bar.

How Do Bourbon & Scotch Differ? 

Bourbon

For a spirit to be labeled as bourbon in the United States, the grain mixture must feature 51% corn. Additional ingredients can include rye, malted barley, and wheat. It must also age in a charred oak barrel for a minimum of two years and remain free of flavoring and other additives. Bourbon has an almost sweet taste compared to other brown liquors.

Bourbon requirements also concern the proof, or volume of alcohol. Anything above 80% alcohol (160 proof) is not considered bourbon. All whiskey produced in the U.S. is bourbon whiskey, most of which comes out of Kentucky. The Bluegrass State produces 95% of the world’s bourbon.

Scotch

The only feature that scotch has in common with bourbon is its hue. Malted barley is the spirit’s main ingredient, with supplemental ingredients including water and yeast. The barley often gets dried in a peat-fired kiln, which gives scotch whiskey its unmistakable flavor.

Scotch ages for up to 25 years in oak barrels, with labeling in light of the region it’s produced in, such as Lowland, Highlands, Islay, and Speyside in Scotland. The brown liquor is also made in Japan. Scotch cannot have an alcohol by volume (ABV) that’s less than 94.8%. Its peat firing element gives the spirit a smokey taste that lacks sweetness. 

Whether scotch, bourbon, or another hard liquor is your favorite, stop by Starlite Lounge & Banquet Room for a happy hour drink. This cocktail lounge in Lincoln, NE, also offers banquet room rentals for special events. Call the lounge today at (402) 475-8822 for reservation information or view their menu online. Get the latest announcements from this cocktail lounge on Facebook.