Headspace mass-spectrometry (HS-MS), mid infrared (MIR) and UV-vis spectroscopy were used to authenticate whisky samples from different origins and ways of production ((Irish, Spanish, Bourbon, Tennessee Whisky and Scotch). The collected spectra were processed with partial least-squares discriminant analysis (PLS-DA) to build the classification models. In all cases the five groups of whiskies were distinguished, but the best results were obtained by HS-MS, which indicates that the biggest differences between different types of whisky are due to their aroma. Differences were also found inside groups, showing that not only raw material is important to discriminate samples but also the way of their production. The methodology is quick, easy and does not require sample preparation.