Whisk(e)y Terminology

Grain used for the production of Scotch Malt Whisky. The barley does not have to be from Scotland.

The wooden barrel used to mature the whisky. These are traditionally made from oak. The most used types of oak are American, European or Japanese. Sizes vary.

Whiskey/Bourbon that is bottled after barrel aging without further dilution to lower the proof. Has a higher ABV than standard whisky. AKA - Cask Strength

A number of casks that are vatted together for maturation,

Close relative to whisky. The early stages of whisky production match that of beer.

A blended of single malt and single grain whiskies. The largest portion of blended whiskey is grain whisky. The rest of it will be made up of different malt whiskies. There are 3 elements to a blended whisky: (1) Base malt - the larger prortion, (2) Top dressors - intense glavors and (3) Packers - low aromoa intensity.

A blend of single grain Scotch whiskies distilled at more than one distillery.

A blend of single malt Scotch whiskies distilled at more than one distillery and it cannot bear the name of one distillery and will have a brand name..

More of an art than a science, but this is the single person or team that is responsible for creating spirits by combining multiple batches of whiskey and/or neutral grain spirits, colorings, and flavorings together into a single final product. Blenders must have an exceptional knowledge of whiskey, exceptional palates, and be creativity.

Viscosity and mouthfeel of a whisky.

Locked warehouse where the whisky is matured, that is under the auspices of HMRC.

Illicit distillation and distribution of whisky. Has its name from hip flasks hidden in the legging of the boots.

Exclusive to the United States of America, these are a class of distilled spirits aged and bottled according to the regulations put into place by the Bottled-in-Bond Act of 1897 which carries with it specific rules that must be followed to be classified as a BiB.

Putting the content of the cask into bottles. Term for a specific release of whisky from a distillery, blender or bottler.

American whiskey produced mainly in Kentucky. Must be made from at least 51% corn. Used Bourbon casks can be used to mature Scotch Whisky.

Stopper used to seal a barrel.