Irish ‘whiskey’ is spelled with an ‘e’, while the Scottish drop the ‘e’ leaving it ‘whisky’. Irish whiskey is typically triple-distilled whereas Scotch whisky is usually distilled only twice. Using unpeated malt is traditional, followed by ageing in wooden casks for a minimum of three years. The absence of peat, as well as the triple distillation of Irish whiskey, accounts for a smoother texture, and an often more juicy, spicy and fruity profile than its more famous Scotch neighbours. In reality, today there is a diverse range of Irish whiskey styles and types available: blended whiskey, grain and single malts that may be triple-distilled or double-distilled and even peated to varying degrees.