||In whisky terms this is the number of years the whisky has
spent in a wooden barrel. Where the whisky has been blended it is the age
of the youngest component.
||A whisky made from a blend of malt and grain whiskies to
produce a standard repeatable whisky usually in large volumes.
||Term used to define whiskies from the Campbeltown region of
Scotland. This is on the famous Mull of Kyntyre. There are only two
distilleries remaining in this region (Glen Scotia and Springbank).
||Wooden barrel used to store whisky. Whisky is stored in oak
casks and aged to soften the whisky. The process of aging is complex but
can be described simply as taking bad things out of the whisky and putting
good things in. Casks for whisky have generally been used previously to
store other alcoholic drinks and can impact character to whisky. It is not
unusual to age whisky in barrels originally used for bourbon, sherry or
rum and more recently distilleries are experimenting with a wider variety
of casks. Whisky stored in casks will lose alcohol content very slowly
depending on the environment where the whisky is stored and the type of
cask it is stored in.
||Whisky is stored in casks at its original strength from the
still of over 50% ABV and is normally watered down during bottling.
However, many whiskies can be bought at the original cask strength. It is
normal to water down the whisky at the time of drinking although an
additional taste experience can be obtained from the cask strength.
||Sometimes used as a colouring agent in whisky. It is made
||The process of charring the inside of barrels. The contact
of the flame opens fissures that help with the aging process. It does not
colour the whisky.
||Whisky is often chilled before bottling to remove congeners
which could cause the whisky to become cloudy if stored at low
||Chemical compounds produced during whisky making that give
the whisky character. They include esters, acids, aldehydes, and higher
||Small glass of whisky (or other spirit).
||The process of converting sugar to alcohol using yeast.
||Whisky where the raw material used is unmalted barley, wheat or
maize produced in a continuous process. These are usually used in blends and generally (but not always) produce an
||Term used to define whisky from distilleries in the highland
region in the northern part of Scotland. Often dry with some peatiness.
||Term used to define whisky from distilleries in the islands
of Scotland (excluding Islay). They are typically peaty, smokey nose with
a salty, briney and smokey flavour
||Term used to define whisky from distilleries on the island
of Islay. Typically these are very peaty whiskies with iodine and seaweed
||Used in whisky to dry the germinated barley before all the
sugars are used up.
||Term used to define whisky from distilleries from the
lowland region in the southern part of Scotland. Typically they are soft
||Barley or other grain prepared by steeping, germination and
drying. The process of germination converts starch to sugars that can then
||Whisky made from barley malt fermented with yeast and then
||A glass used to imbibe whisky. It is a small glass with a
narrow opening that can be used to swirl, nose and taste the whisky.
||Whisky made from organically grown barley (free of inorganic
fertilizer, pesticides or herbicides)
||Used to dry malt during the whisky making process. The peat
can impart a smoky flavour to whisky. Peaty is a common tasting term and
typically applies to islay whiskies.
||A common still for double distilling malt whisky. They are
usually made of copper or stainless steel.
||Proof is a measure is the specific gravity of whisky and
measures the alcohol of the whisky by means of a hydrometer. These days
alcohol is more usually given as Alcohol By Volume (ABV). British
"proof spirit" contains 57.1% alcohol by volume.
||Traditional two handed Celtic drinking vessel of Scotland.
It is an open squat cup that can come in various sizes often used for
||Whisky that is distilled and matured in Scotland and is
define by the The Scotch Whisky Act 1988:
means such whisky (distilled and matured in Scotland) as conforms to a
definition of Scotch whisky contained in an order made under this
subsection by the Ministers;
(a) which have
been produced by the distillation of a mash of cereals which has beenó
by the diastase of the malt contained therein, with or without other
natural enzymes; and
by the action of yeast,
to an alcoholic strength
of less than 94.8 per cent by volume so that the distillate has an aroma
and taste derived from the raw materials used; and
(b) which have
matured for at least three years in wooden casks of a capacity not
exceeding 700 litres.
||A whisky made at a single distillery in Scotland. Each
distillery has a style or style of whiskies due to the ingredients used,
production techniques, aging and blending of batches. These styles may or
may not be representative of the region in which the distillery is based.
||"Cheers" for whisky drinkers. The correct response
is "Slainte Mhor" (cheers even more).
||Term used to define whiskies from distilleries in the
Speyside region of Scotland. These are alongside the river Spey. Speysides
can be huge and sherry wooded, with smokiness, great length and
complexity. Often the nose is enough to entrance.
||Distilling apparatus consisting of a closed boiler and
condensing chamber. This converts the wash to cask strength whisky in a
two stage distillation process ready for storing and aging.
||Addition of higher quality malts to blends to improve the
||Whisky that has not been chill filtered. Filtering can
remove some of the whisky characteristics but does prevent the whisky
going hazy if stored at low temperature.
||Blend of single malts from two or more distilleries. This is
usually to produce a consistent and repeatable
||Raw fermented liquid prior to distillation.
||Variation of whisky usually of US or Irish origin
||Spirit distilled from malted barley or other grains.
||Year in which the whisky was first distilled and entered
into barrels. Unlike wine, whisky does not have vintages. However, the
year helps define the process used and resulting whisky characteristics.
||A fungal type organism that lives off sugar and produces carbon dioxide and alcohol. It is used to convert the sugar from malted barley into alcohol prior to distillation.