Whisk(e)y Terminology

Place where whisky casks are stored and matured.

The alcoholic liquid that is produced by fermentation of the wort. About 7% to 10% ABV.

The first of the pot stills used for distillation. ABV is increased to 20%. Resulting liquid is called low wines.

The wooden vessel where the wort is fermented.

A grain that is used for making whisk(e)y.

Whiskey can be any of a variety of distilled liquors that are made from a fermented mash of cereal grains and aged in wooden containers, which are usually constructed of oak. Commonly used grains are corn, barley malt, rye, and wheat. This particular spelling originated in Ireland and is used commonly to denote spirits from Ireland, the United States, and various other locales. There are some deviations for example: Maker's Mark Whisky made in the United States without the 'E'.

Whisky can be any of a variety of distilled liquors that are made from a fermented mash of cereal grains and aged in wooden containers, which are usually constructed of oak. Commonly used grains are corn, barley malt, rye, and wheat. The spelling of whisky origins is from Scotland and the Gaelic derivations of the word 'Uisce beatha', meaning 'Water of Life' - uisce ("water") and bethu ("life") . It is typically used to denote spirits from Scotland, Japan, Canada, and various other locales.

Or "White Dog" this once referred to the colorless corn-distilled bootlegged moonshine. Today it is effectively any unaged “white” whiskey, which is clear in its appearance. It has a history of being harsh in its flavors and high in alcohol content.

Older type of condenser that uses a spiral shaped tube in a tub filled with water.

The liquid that is separated from the solid elements after mashing.