Craft Whiskey

Both are correct. American and Irish producers usually write whiskey, while Scotch, Canadian and Japanese producers usually write whisky.

In the United States, a straight whiskey has been aged at least two years in new charred oak containers, with nothing added but water to bring it to bottling proof.

Whiskey is the umbrella term: a spirit distilled from a fermented grain mash (barley, corn, rye or wheat) and usually aged in wooden barrels, most often American white oak, though some distillers use woods like Japanese Mizunara oak.

Bourbon is a type of American whiskey. By federal law it must be made in the United States from a mash of at least 51% corn and aged in new, charred oak containers. It can be made in any state, not just Kentucky.

Scotch whisky must be distilled and aged in Scotland, in oak casks, for at least three years. The main styles are:
Single malt: 100% malted barley from a single distillery
Single grain: made at a single distillery, often with grains beyond barley
Blended malt: single malts from several distilleries
Blended Scotch: a mix of malt and grain whiskies, usually from several distilleries