Years ago, I'd meet mine a friend at a bar in New York's Upper East Side that was between our two apartments––just close enough for each of us that we could walk home safely while being substantially into our cups. When we would stay late, the bartender would get friendlier and friendlier with free drinks and generous pours. It was jovial and warm and a fine place to spend some time with good company. When we were ready to pay our tab, the bartender––who was well past friendly at that point––poured us a trio of shots to send us on our way. Inevitably, as with bars throughout the U.S. (unless you are from the very South and West), he was pouring from a bottle of Jameson's. By and large, that is how whisky works in America. If you mean to order Scotch or Bourbon or Rye, you name those specifically. But if you just order "whisky" there's a good chance it'll be Irish.