Whisk(e)y Terminology

Description of the taste of the whisky.

A layer of earth that lays below the topsoil and consists of grasses, plants, tree roots and mosses that have been compressed over thousands of years. It is a very dense substance that when dried is used as a fuel. The peat burns with a very consistent, high temperature with a thick acrid blue smoke. Used in the whisky industry to dry malted barley, with the thick smoke being absorbed in to the grains and the flavour getting carried through the rest of the whisky making process. Traditional fuel used to heat the kilns. Gives an intense smoky flavour to the whisky dependant on peat level used. Most peaty malt whiskies originate on Islay.

A type of cask with a volume of 650 litres.

Residue of the wash still after distillation. Usually thickened and used as animal feed.

The traditional copper still used to distil the whisky.

Traditional term for illegally made Irish new make.

Period from 1920 to 1933 when production, sale and transport of any alcoholic drink was banned in the USA. Gave rise to illegal distillation and smuggling.

Traditional term for the alcohol content of alcohol. 100 proof means 57.2% ABV for Scotch and 50% ABV for American whisky.

A cask with a capacity of between 475 and 500 litres.