Whiskey came to the American continent with the Irish and Scottish immigrants. As they settled in their new homeland, they were forced to adapt in many ways including the use of new raw materials. Over the years a new kind of whiskey gradually evolved.
Today there are few if any similarities left between American whiskey and its cousins the Scottish and Irish whiskies. For example, no smoke is used to dry the corn, rye or wheat, which are used in American whiskey. Because of this, American whiskey often has a fuller, stronger and sweeter taste than its European counterparts.
American whiskey is commonly divided into six categories; Bourbon, Tennessee, Rye, Wheat, Corn and Blended whiskey. The categories are mainly motivated by differences in the type and amount of grains used during the mashing but there are also differences in e.g. storage time.