What do you guys usually drink whiskey with? On the rocks? Or what do you mix with it? Total whiskey noob.
Depends on the whisk(e)y:
Scotch: Very few cocktails call for Scotch, so you won't be mixing it, outside of a few specific cocktails such as a Blood and Sand. But in general, I wouldn't get a Scotch for mixing; it should be drunk neat, with a couple drops of water, or on the rocks, depending on your preference. Scotch has a wide variety of styles, so you'll have to figure out what works with your palette, whether it's the extreme peatiness of the Islay region or the mellow smokiness of a Speyside, and whether you prefer the stronger flavors of a single-malt versus the more consistent taste of a blended whisky. Personally, there's not much that compares to a Lagavulin 18, neat, with a couple drops of rain water and my feet kicked up in front of a fireplace with a winter storm beating down outside. YMMV
Irish: Even fewer cocktail recipes than Scotch, so don't buy one for mixing. Most of the big brands are fairly similar; I'm partial to Tullamore Dew, but Jameson and Bushmills are fine as well. If you're going to spring for a higher end Irish Whisky, Redbreast is remarkably tasty for the price (~$50). Again, neat or on the rocks, depending on personal preference.
Bourbon: These are widely available in the states, seeing as they're made here, and it's the most well-represented whiskey as far as cocktails is concerned. If you get a cheap one, you don't want to drink it straight; mix it with Coke or some other sweet mixer to overpower the alcohol burn that invariably comes with a cheap bourbon. In the midrange (~$25-$40 a bottle), you're going to start hitting some nice offerings that can be drunk straight, or mixed in cocktails that are meant to showcase the spirit, not mask it with sweetness (a traditional Old Fashioned or Manhattan for example). I prefer Buffalo Trace, since it's great for the price, but there's a lot of variety in this price range (Eagle Rare, Elijah Craig, Four Roses, Woodford Reserve, Blantons etc.). For the higher end, you no longer want to worry about mixing it, as you're just going to dilute the flavor, and that's what you're paying for at the top end. Booker's is hard to beat, but if you can get your hands on some Pappy Van Winkle, you'll be in heaven. Upper echelon bourbons are often cask strength (125 proof or so), so don't feel less manly for cutting it with a small amount of water to help remove the alcohol burn up front.
Tennessee whiskey: This is often lumped in with bourbon, although it is technically a different process and produces a different flavor. The two primary Tennessee whiskeys are Jack Daniel's and George Dickel, and neither is remarkable; you're better off spending a little more for a mid-tier bourbon in my opinion.
Canadian whisky: Canadian whisky tends to be lighter and sweeter than other whiskys. Because of this, they're often good for making cocktails, although I find that pairing them with sweeter mixers tends to create an overwhelmingly sweet concoction. They can be great value for money; Canadian Club has a fair amount of rye in it, so it makes a great Old Fashioned, and it typically costs half as much as a decent bourbon. But Canadian whiskys also tend to have less character than bourbon or Scotch; there's not a huge difference between Crown Royal and Pendleton (both great, mind you), as compared to Macallan and Laphroaig. Overall, Canadian whisky just isn't as compelling as the variety you find in other whiskys.
Rye whiskey: Rye is making a comeback in the whiskey world, and some cocktail purists will insist that you need a good rye for older cocktail recipes, as rye was the predominant whiskey of the 1800s when those cocktails were invented. Rye can be sweet, but it generally feels a bit harsher than bourbon (depending on the distiller). Rittenhouse is a great example of a rye whiskey; it's strong, it has a distinct rye character, it's great for cocktails (especially traditional cocktails like an Old Fashioned or Sazerac), and it's cheap. If you don't like Rittenhouse, you probably won't like most rye whiskey.
For a relative whiskey beginner, I'd start with a cheaper mid-tier bourbon, something like Buffalo Trace, Elijah Craig, Maker's Mark or the like. Experiment with trying the spirit neat, taking a small sip and letting it sit on your tongue rather than shooting it in one gulp, taking time to experience the flavor before chasing it (if the alcohol burn is too intense, try adding a few drops of water to help cut down the alcohol up front). As you start to notice the subtleties of flavor, move on to a single-barrel offering like Eagle Rare or Blanton's. Before you start buying bottles, try the whiskey in a bar that has a large selection, and preferably specializes in whiskey so they won't serve it to you in a shotglass (there's a special place in hell for people who shoot good whiskey). I wouldn't start into Scotch until you can tolerate some relatively mild bourbons, and with Scotch, stick to Speyside at first (Glenfiddich, Glenlivet and Macallan being the big three), as the peatiness of the Highlands or Islay is a tall ask for a novice palate. Mainly, just try different things. Whiskey is the most diverse of all the liquors, so there's something for everyone (outside of the teetotalers).