Brandy, rum and whisky: what’s the difference?

Whisky is a distilled alcohol made from fermented grain mash. The process of distillation has been around for centuries but whisky as we know it is believed to have originated sometime between the 13th and 15th centuries.
 
In the UK, whisky must be at least 40% ABV but some versions are as strong as 92% ABV.
 
It can be produced anywhere in the world, but certain varieties are defined by geographical location. For example, Scotch can only be called so if made in Scotland and Bourbon can only be manufactured in America. Find out more about scotch vs whisky.

Brandy is a liquor that is made by distilling wine or other fermented fruit juices. It’s been distilled in France since the Middle Ages and was first used for medicinal purposes.
 
Just like with whisky, there are location-specific variations of brandy such as Cognac and Armagnac. Brandy generally contains 35-60% ABV.

Rum is a spirit that is produced through the fermentation and distillation of sugarcane molasses or sugarcane juice. It is manufactured in nearly every sugar-producing country across the globe and plays an important part in the culture and heritage of these places. The exact origins of rum as we now know it today are disputed, but it is believed to have originated in the Caribbean. It has a 40-80% ABV and there are almost infinite regional variations and grades.

Before looking at what separates whisky, rum, and brandy, let’s first consider their similarities.
 
One of the most obvious is that they are all distilled spirits. This means that they all go through at least two procedures: fermentation and distillation. During distillation, the liquids are purified, and the alcohol content is increased. This differs from wine and beer which only go through fermentation.
 
All three are also aged in oak barrels and this is an integral part of developing the character and flavour profile of the spirit. Many countries require rum to be matured for at least 12 months and Cognac must be kept in barrels for at least two years. Scotch whisky must be aged for a minimum of three years, but all three alcohols can and are aged for much longer than this to produce different varieties.
 
Brandy, rum, and whisky can also all be similar in colour. Most people are likely to describe them as golden, brown, or amber. However, each spirit on its own has a huge spectrum of colour, depending on ingredients and age.

What makes a Scotch a Scotch? Why do we call it ‘uisge-beatha’? What is it that makes Ballantine’s so balanced? If you’ve got whisky questions, this guide has the answers.
 
Learn more

Ingredients

Whisky
The main ingredients of whisky are water, grain, and yeast. Typical cereal grains used to make whisky are barley, corn, rye, wheat, or another grain. The grain used can be malted or unmalted. The ingredients in whisky, and where these ingredients are grown, will determine the flavour and texture of the spirit. American whiskies, for example, taste very different from those made in Japan, and there are even vast differences in the scotch produced across the five whisky regions of Scotland. Corn whiskies tend to be much sweeter, whereas rye-based whiskies are often spice-forward.

Brandy
A significant difference between brandy and whisky is that brandy is usually made from grapes, which are mashed and then combined with yeast. However, other fruits can also be used to make brandy, such as apples, blackberries, peaches, pears, and apricots.
Typically, brandy is made from noble grape varieties such as Ugni Blanc (which is the dominant variety, accounting for over 90% of vineyards in the Cognac region), Folle Blanche, and Colombard. Similarly to the impact of the chosen grains in whisky, the type of grape contributes to a finished brandy by imparting different flavours and aromas from floral to fruity.

Rum
Rum is made from sugarcane combined with water and yeast. Depending on the variety, the recipe can include raw cane juice, white or brown cane sugar, cane syrup, evaporated cane sugar and/or cane molasses.
 
In many Caribbean countries, molasses, a by-product of sugar refining, is the most common base. The fermentation process can vary widely in duration and intensity, impacting whether the resulting rum is light and floral or rich and full-bodied.

Whisky
With whisky, the grains are mashed and fermented, converting the starches into sugars and then into alcohol. The grains are ground, mixed with water, and heated to first convert the starches into sugars. Yeast is then added to ferment the sugary mash into alcohol.
The fermentation process for whisky can last from a few days to more than a week, depending on the desired characteristics of the final product. This fermentation process is crucial for developing the flavour profile, with the type of yeast, the temperature of fermentation, and the composition of the grain mash all contributing.
The resulting liquid, called ‘wash’, is typically low in alcohol (around 7-10% ABV) and has beer-like characteristics before it undergoes distillation.

Brandy
The production of Brandy begins with the fermentation of fruit juice, converting sugars into alcohol. This fermentation can take place naturally or with the addition of yeast to help instigate and control the process. As with whisky, the duration of fermentation can vary but is generally a few days to a couple of weeks, depending on the desired characteristics of the brandy.
The fermented fruit juice is known as ‘wine’ in the case of grape brandy. It often undergoes a malolactic fermentation phase, which softens acidity and adds complexity before distillation.

Rum
Sugarcane juice or molasses is fermented to produce alcohol in the production of rum. Similarly to brandy, this can be done with the help of naturally occurring wild yeast or by adding specific strains of yeast and like whisky, the type of yeast used, and the fermentation conditions contribute to the development of flavours in the rum.
 
The fermentation time can range from a few days (for lighter styles) to over a week (for heavier, more aromatic rums), and the resulting ‘wash’ has an ABV of around 5–10% before being distilled.

Brandy, rum, and whisky all undergo distillation, which is the process of separating the alcohol from the other components, such as grain particles, water, and congeners.

Whisky
Whisky is distilled in pot stills or column stills, and the shape of the still and the specificities of the process play a significant role in shaping the final taste.
Scotch whisky often uses pot stills in a double distillation process, while American bourbon typically uses continuous column stills. Each method affects the congeners (flavour compounds) retained in the final spirit, while also separating impurities and increasing the alcohol content.

Brandy
Brandy is typically distilled using pot stills, although column stills may also be used in some cases. As with whisky, this process separates the alcohol from impurities and strengthens the flavours.
Cognac, for instance, is distilled twice in copper alembic stills and only during a specific season (October–March). The design of the still helps concentrate fruity esters while removing harsh notes.

Rum
Rum can be distilled using a variety of still types, including pot stills, column stills, or a combination of both, depending on the producer and the desired style of rum. Like with whisky, the choice still influences the final character of the rum. Pot stills tend to produce a heavier, more flavourful spirit, while column stills can create a lighter and smoother product.

We’ve already touched upon the maturation of brandy, rum, and whisky but the nuances in this process for each spirit really do make a difference to the character of the finished product. The profile of rum, whisky, and brandy can all be influenced by:

Choice of barrel
Climate
Duration of ageing
Blending
Special finishes
Filtering

Maturation occurs in wooden barrels, and these are almost always made of oak. The process allows the spirit to interact with the wood, absorbing flavours and developing complexity.

Whisky
Sometimes, and often with Scottish whiskies, casks which previously held other wines or spirits – for example, sherry – are used so that they can take on some of the characteristics. In general, whisky gains additional depth and character the longer it matures, developing notes of spice, vanilla, toffee, and dried fruit. The porous nature of oak also allows slow oxidation, which softens the spirit over time.
The duration of maturation varies, and different types of whiskies have specific ageing requirements. For example: scotch whisky must be aged for a minimum of three years,

Scotch whisky must be aged for a minimum of three years, but many are aged for much longer, staying in their casks for decades.
Irish whisky must also be matured for at least three years, although premium expressions are aged for longer.
Bourbon is aged for at least two years, with many varieties matured for four years or more.
Rye whisky is required to be aged for a minimum of two years to be labelled as ‘straight rye whisky’. Many expressions are aged for between four and six years, with other varieties matured for more than ten years.
Japanese whisky typically follows the maturation requirements of scotch, but as with other types of whisky, premium expressions spend longer ageing.


Brandy
For brandy, the process can vary in duration, and some brandies are labelled with age statements.

Cognac, for instance, must be kept in barrels for at least two years. It is given designations depending on age, including VS (very special) for at least two years maturation, VSOP (very superior old pale) for four years maturation, and XO (extra old) for ten years maturation.
Armagnac must be aged for a minimum of one year, but the finest expressions can be matured for a decade or longer.
Calvados requires a minimum ageing period of two to three years and can be classified by age through terms including Fine, Vieux, VSOP, and XO indicating the minimum aging period of two, three, four, and six years, respectively.
Pisco requires a shorter ageing period of three months, but this must be in glass, stainless steel or clay vessels.
Brandy de Jerez is aged using a unique solera system in the Jerez area of Andalusia, Spain. It has a minimum aging requirement of six months, with premium varieties aged for ten years or more.


Rum
The ageing duration for rum varies depending on the type. Some rums go through little or no ageing and these are known as unaged rums. Some distilleries age their rum for between six months and six years, while others will mature their expressions for seven years or more. However, rum will often be described through colour rather than age statements:

White rum is either bottled without ageing or aged but then filtered to remove the colour
Gold or amber run is typically aged for at least three years, but can obtain its colour through the type of cask used or the addition of caramel colouring rather than through the maturation period.
Dark rum is often aged for a minimum of five years or more in heavily charred oak barrels, although some distilleries may age their rum for much longer.

In tropical climates, such as those in the Caribbean, where many rums are produced, the interaction between the rum and the wood is more intense due to higher temperatures and humidity. This can result in a faster ageing process and greater extraction of flavours from the barrel.

Before bottling, a spirit will typically undergo filtration to remove sediment left over from the cask.

Whisky
Chill filtration involves cooling the whisky to low temperatures and passing it through a fine filter to remove fatty acids, proteins, and esters. Some whisky lovers prefer non-chill-filtered expressions, believing these retain more texture and flavour.
Chill-filtering whisky also helps combat haze when adding water to whisky, which doesn’t affect the flavour but can be undesirable aesthetically.

Brandy
Brandy may also be gently filtered to clarify the final product. The filtration process often uses diatomite to help remove sediment, improve clarity and potentially reduce impurities and remove excess colour. However, high-end expressions often skip aggressive filtration to preserve depth and aromatic complexity.

Rum
Some rums undergo filtration to remove impurities or excess colour gained from the barrel. For example, charcoal filtration is often used to produce clear white rum after ageing, stripping out colour and heavier compounds while preserving a clean taste. Conversely, dark rums may be minimally filtered to retain more robust character.

Any spirit that has been aged in a wooden barrel for any length of time will take on a brown-ish colour for the wood. However, there are huge differences within each of the categories of whisky, brandy and rum.
 
For instance, brandy can range from straw yellow to dark tan and can even have greenish tints. Rum, however, can be completely clear in the case of white runs, with aged Caribbean rums taking on a deep deep mahogany hue. Whisky tends to be described as amber in colour, but it can be lighter or darker depending on how long it has been barrelled.

The flavour and aroma is where you will immediately notice the differences between  brandy, whisky, and rum. With endless brands and varieties to choose from, you really can experiment with finding your favourites. However, while there are infinite differences, any spirit that has spent time aging in a wooden barrel will have characteristics of oak, spice and vanilla.
 
In general, brandy has a fruity flavour and a subtle sweetness then ultimately depends on the fruits used to make it. It is also often described as oaky and can have hints of vanilla, spice and even tobacco.
 
Regardless of the variant, the underlying flavour profile of rum is sweet, toasted sugar. Light rum tends to be fresher and sweeter while dark rum has richer, deeper qualities.Flavours rums are incredibly popular, and producers often add additional ingredients to rums including citrus, spice, coconut, banana, and other tropical fruits to meet this demand.
 
The flavours of whisky can be complex with descriptions including smoky, sweet, floral, oaky, peaty, nutty, and nutty. These differences are determined by, where the whisky has been produced and how it has been aged. For example, Ballantine’s Finest, our blended scotch whisky has a subtle, sweet taste with flavours of milk chocolate, red apple, and vanilla. However, our 18-year-old whisky is characterised by sweet orange and blackcurrant flavours, with creamy notes and a texture of honey.

When it comes to how to drink whisky, there really are no rules. You can enjoy it neat, over ice, or create classic whisky drinks such as an Old Fashioned or Penicillin cocktail.
 
Rum is very similar in this way. It’s perfect on its own, especially if you simply want to enjoy the nuances of the drink. To mellow out the alcohol vapours, you can add a splash of water too. If cocktails are more your bag, rum is a key component of a Piña Colada, Mai Tai and Daiquiri.
 
Brandy is typically served at room temperature, neat in a snifter glass and is considered an after-dinner or late-evening drink. If straight spirits aren’t your thing though, brandy can also be used as the basis for many great cocktails.
 
Of course, you can combine brandy, rum, and whisky in various ratios and with the addition of other ingredients to create your own cocktail recipes. For example, our Apple Old Fashioned uses just four ingredients, including whisky and brandy, for a drink that is fruity, spicy and seriously tasty.
 
Hopefully, you are now a little more confident about the difference between brandy, whisky, and rum. If you’re ready to get crafting some delicious drinks, check out our whisky cocktail recipes for inspiration. You can follow them to a tee or mix things up by adding a dash of brandy or rum. If you just want to explore whisky tasting, check out our guide on how to order scotch at a bar and our rundown of the best whisky mixers.