Signature Whiskies By Region and Style

Supply Disruptions and Increased Costs in the Grains Market

Whisky is a complex spirit—the differences lie in production.

Grains, wooden casks, and climate create unique whisky flavors reflective of its place of origin.

As a bulk alcohol supplier, we offer several barrel types ranging from light and sweet to smoky and spicy. Understanding the difference between each type can help consumers find the perfect beverage for their business.

What Distinguishes This Classic Liquor

Our whisky is a great place to start if you’re launching anything from bourbon whiskey to malted blends. At Sasma BV, the distilleries we partner with make the alcoholic beverage from fermented grain mash like corn, barley, rye, and wheat. 

Whiskies will always differ in their base product, alcohol content, and quality. Ingredients aside, all variations you come across reflect the region where it originated. Consumers can tell the difference through spelling.

Whiskies made in Scotland or Canada spell whisky without the “e.” On the other hand, Ireland, Japan, and the United States distinguish their whiskey with an “e”. Unifying characteristics lie in the fermentation, distillation, and aging processes.

The Difference Between Single Malt, Single Grain, and Blended

Whiskies are available in single malt, single grain, or as a blend. Each carries a distinctive trait:


Combines and blends whisky from different casks and ages. It is produced in a single distillery and malted from barely.

Recently, the American Single Malt Whiskey Commission (ASMWC) has redefined the term to promote growth for regional whiskeys. The new proposed definition is as follows:

“American single malts must be made from 100% malted barley; distilled entirely at one distillery; mashed, distilled and matured in the U.S.; matured in oak casks of no more than 700 litres; distilled to no more than 80% ABV; and bottled at 40% ABV or more.”

This sets apart U.S. single malts from the more traditional categories.


Is made from wheat, corn, or rye instead of barley. It can be malted or unmalted. The light-bodied spirit gets distilled from traditional pot stills, creating a sweet taste and smoky aroma.


Made from a combination of two or more single malt whiskies or two or more single grain whiskies. It is commonly associated with scotch.

Whisky By Region

The popularity of whisky (or whiskey) has skyrocketed globally. The Drinks Business reports whisky sales “worldwide will nearly double over the next decade to hit US$108 billion by 2031. It reflects the demand for super-premium bottles like Scotch and American Single Malt.


American whiskey has an enriching history that dates back to the late 1700s. The industry has had continued success selling rye, bourbon, wheat whiskeys, and even Tennessee whiskey.


The most known Rye Whiskey is the American Rye Whiskey. It is the oldest type made in the U.S. The spirit contains at least 51% rye grain by law, with fruity, spicy, and more grainy notes from aging in charred oak barrels.


Bourbon whiskey is an American whiskey made primarily from 51% corn. It is aged in new charred oak barrels giving it a balance between sweet and smoky notes.


The earliest record of scotch whisky dates back to Scotland. Malt and grain are the main distilling ingredients that lead to two different kinds of spirits.


Single malt scotch is distilled at a single distillery contributing to its smoky flavor – it must be bottled in Scotland to qualify.

Whereas the blended whisky combines different single malts and grain whiskies from the region, giving it a sweeter and lighter flavor than the malt whisky on its own.



Whisky in Japan started as an attempt to recreate Scotch beginning around the 1840s. Japanese Chemist Masataka Taketsuru established their regional style after a trip to Scotland. Like its counterpart, the spirit relies on malted barley that’s distilled twice in pot stills and aged in wood barrels for a citrusy, spicy taste.



This spirit is much lighter and smoother than American rye or bourbon. Today, most Canadian whiskies are produced with corn in a column still, though distillers may add some other grains like rye and barley.



This triple-distilled whiskey is always in demand. Originating in Ireland, consumers prefer the smooth finish paired with earthy flavors. It must be distilled until a maximum of 94.8% ABV. It is then aged for a minimum of three years in a wooden cask, adding a dynamic taste to the liquor.

Organic Whisky

Searching for organic whisky? As the industry continues to improve distilling processes, we see the emergence of more organic alcoholic beverages. This whisky is distilled with organic malted barley and grains. Unlike other whiskies, it is not retouched in any way, meaning no artificial flavoring or coloring.

Learn More About How Whisky Is Made

Sasma offers bulk whisky in 24,000-26,000 litre ISO tanks and 1000 litre IBCs directly from our suppliers worldwide. If you’d like to learn more about how whisky is made, check out our crop to bottle video.

For other inquiries, reach out to our team at or call us at +31 79 204 0823.

As Sasma BV celebrates its 20th anniversary this year, we reflect on two of our biggest wins. During our first year in business, we were the only supplier of organic alcohol with E.U. Organic and USDA certifications.

It was no easy feat. This year we remain the world’s largest independently owned suppliers of bulk premium alcohol, bulk organic alcohol, and bulk spirits. We guarantee the best quality and premium products from our in-house laboratories to reliable quality assurance programs from day one. 

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Contact us today by email or phone.

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