Whisky Terminology

Angel's Share: The amount of whisky that evaporates during the aging process.

Backset: The liquid left over after a batch of mash has been distilled.

Barrel Proof: The alcohol content of whisky straight from the barrel, without being watered down.

Blend: A whisky made by blending two or more different whiskies.

Bourbon: A type of American whisky made from at least 51% corn.

Cask: A large wooden barrel used for aging whisky.

Chill Filtration: A process used to remove particles from whisky by chilling it and then filtering it.

Cooper: A person who makes and repairs barrels.

Cooperage: The art and craft of barrel-making.

Dram: A small serving of whisky, typically 1-2 ounces.

Finish: The final flavor of whisky after it has been aged in a cask.

Mash: A mixture of grains and water that is fermented to create alcohol.

Malt: A grain, usually barley, that has been allowed to germinate before being dried and used to make whisky.

Nose: The aroma of whisky.

Peat: A type of fuel made from decomposed vegetation that is burned to dry malted barley, giving whisky a smoky flavor.

Proof: The alcohol content of whisky, measured in a percentage.

Rye: A type of whisky made from at least 51% rye.

Single Malt: A whisky made from malted barley from a single distillery.

Speyside: A region in Scotland known for producing single malt whisky.

Still: A large, copper vessel used to distill whisky.

Tasting Notes: A description of the flavors and aromas present in a particular whisky.

Whiskey: A spirit made from fermented grains and aged in oak barrels.

Whisky: The Scottish spelling of whiskey.

Worm Tub: A type of condenser used in traditional Scottish distilling that cools the spirit vapors by passing them through a long, coiled copper tube submerged in water.

Age Statement: The age of a whisky that is stated on the label, indicating the minimum number of years the whisky has been aged.

Angelica: A botanical used in gin distillation, but sometimes added to whisky to enhance its flavor.

Batch: A quantity of whisky produced at one time, usually in a single distillation.

Bottling Strength: The alcohol content of a whisky at the time of bottling.

Burn: The area in which peat is burned to dry malted barley.

Charring: The process of burning the inside of a whisky barrel to create a layer of char, which contributes to the flavor and color of the whisky.

Cooper's Axe: A tool used by coopers to shape the staves of whisky barrels.

Grain Whisky: A whisky made from a mix of grains, usually including corn, wheat, and barley.

Head: The first part of the spirit that comes out of the still during distillation, which contains high levels of alcohol and impurities.

Heart: The middle part of the spirit that comes out of the still during distillation, which contains the purest alcohol.

Malting: The process of preparing barley for whisky production by soaking it in water and then allowing it to germinate.

Mash Bill: The recipe for the grain mixture used to make whisky.

Nosing Glass: A special type of glass used for tasting and evaluating whisky, with a wide bowl that allows the aroma to be captured and concentrated.

Pot Still: A type of still used for traditional whisky production, which consists of a large, bulbous copper vessel with a swan neck that channels the vapors to the condenser.

Reflux: The process of repeatedly condensing and re-vaporizing the alcohol during distillation, which helps to purify the spirit.

Single Barrel: A whisky that has been bottled from a single barrel, rather than blended with other whiskies.

Sour Mash: A process used in bourbon production, in which a portion of the previous mash is used to start the fermentation of the new mash.

Tails: The final part of the spirit that comes out of the still during distillation, which contains low levels of alcohol and impurities.

Wash: The liquid produced after the mash has been fermented, which is ready for distillation.

Wash Still: The still used to distill the wash, which is typically larger than the spirit still.

Wood Finish: The process of aging whisky in a second type of cask, such as a sherry cask or a port cask, to add additional flavors and aromas to the whisky.