When traveling through uncharted territories and other dry spots, we pack whiskey in a hip flask and keep in mind the wise words of Charles H. Baker: "Taken sanely and in moderation whisky is beneficial, aids digestion, helps throw off colds, megrims, and influenzas. Used improperly the effect is just as bad as stuffing on too many starchy foods, taking no exercise, or disliking our neighbour."

Whiskey, from the Gaelic word uisgebeatha for "water of life," is distilled from a mash of grains typically wasted on home-brews and pigs: barley, rye, and corn. We won't argue about the "correct" spelling of this word, which dates to the early 16th century. But in general, the Irish and Americans spell whiskey with an "e"; the Scots, English, and Canadians go without the "e." We suspect the whole debate started between the English and the Irish, though we treat the spelling as a matter of semantics.

You may be confused as to why there are so many variations on the theme: bourbon, rye, scotch, Irish, and Canadian. Why does one so readily loosen your muscles while the other tastes like a fluoride rinse? The differences come from the rigors of whiskey-making and each distiller's peculiar efforts to tame the spirits. When coupled with the lore surrounding each label, you can see how so many whiskeys survive in today's fickle market. With a little research and sampling, you'll find a brand that warms the temple of your soul.

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