It seems like the main distinguishing characteristics between the various spirits (liquor) are the result of the process more than the ingredients. Like using a pot still vs a reflux still or aging in (or with) oak. The specific ingredients of the mash do impart some flavor if using the right process but most of what is associated with the taste comes after and for some things it seems just putting a burnt stick of wood in for a few weeks is enough to drastically alter the flavor and appearance.