Whisk(e)y Terminology

Grain that has been allowed to begin to germinate. The germination process is then interrupted by drying the grains with heat.

The process of making malt from grain, usually barley.

Large steel or copper vessel that is used for mashing.

Grist is mixed with hot water to extract the sugars from the grain.

The person in the whisky company who is responsible for the composition of the whiskies that are to be bottled.

The person in the distillery who is responsible for the whole whisky making process.

The process of ageing the whisky. Scotch whisky must be matured in Scotland in oak casks for at least 3 years. Whatever the cask has held before will affect the character of the whisky.

The part of the distilled liquid that is used as actual spirit for drinking. It has to be separated from the foreshot and the feints.

A small bottle of 50ml/5cl.

Non-alcoholic drink added to whisky.

American term for illegally made whiskey, especially during prohibition.