Whisk(e)y Terminology

To taste whisky. A small portion of whisky put into a miniature bottle.

An abbreviated term for whisky made in Scotland. Has to be made in Scotland and must be matured in Scotland in oak casks for at least 3 years.

A commercial membership organisation for lovers of Scotch Whisky

Fortified Spanish wine whose casks are very popular for ageing whisky.

A cask with a capacity of about 500 litres.

Wooden shovel used for turning the barley in traditional floor malting.

A whisky bottling made from only one single cask, usually bottled at cask strength which is stronger than normal.

Grain whisky must be distilled at a single distillery from malted barley with or without whole grains of other malted or unmalted cerals (typically wheat or maize). .

Malt whisky was made in only one distillery.

A special method of mashing commonly used for Bourbon and Tennessee whiskey.

Remaining liquid in the spirit still after distillation. ABV of approx 1%. Discarded or used as liquid fertiliser by farmers.

The liquid that is produced by the spirit still. ABV of approx 68% to 74% after the second distillation or +82% after the third.

Padlocked transparent container that allows the stillman to control the separation of the middle cut from the foreshot and feints. Used to be under the control of the exciseman. Now the distillery manager usually keeps the key.

The second of the pot stills used for distillation.

Apparatus in which the wash is distilled. Always made from copper.

The person who operates the still. Responsible for the separation of foreshot, middle cut (heart) and feints.

An alcoholic drink without the addition of mixers or ice.

Bourbon whiskey that has matured for at least 2 years.

Scotch Whisky Association. It protects the integrity and reputation of Scotch Whisky worldwide (e.g. taking legal action against counterfeit and passing off), lobbies governments for fair trade conditions and tax laws. It promotes sensible drinking and provides Scotch Whisky information to the public.