Unlike wine, for example, whisky is not really about mystification, but it does bring its own jargon. Any unusual terms you are likely to come across are described and defined in this section.
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Abv, Age, Age Statement, Ageing, Alcohol By Volume, Amylase, Angels' share
Backset, Ball of Malt, Beading, Beer, Beer Still, Blending, Bond, Bothie, Bottled in Bond, Bourbon, Brewing
Cask strength, Charcoal Mellowing, Charring, Chill Filtration, Column Still, Congeners, Continuous Still, Couch, Cut, Cytase
Distillation, Doubler, Draff, Dram, Drum Maltings
Feints, Fermenter, Fillings, Floor maltings, Foreshots, Furfurol, Fusel Oil
Gauger, Grain Whisky, Green Malt, Grist
Heads, High wines
Leaching, Lincoln County Process, Liquor, Lomond still, Low wines, Lyne Arm
Malt, Malt Whisky, Malting, Maltings, Maltose, Marrying, Mash, Mash Bill, Mash Tun, Mashing
New-make spirit, Nose, Noser
Peat, Peated Malt, Pot ale, Pot Still, Premalt
Reflux, Rummager, Run, Rye Whiskey
Saladin Box, Single barrel whisk(e)y, Single malt whisky, Small grains, Sour mash whiskey, Spent beer, Spirit safe, Spirit still, Steep, Stillage, Straight whiskey, Sweet mash
Tails, Tennessee whiskey, Thin stillage
Vatted Malt, Vatting
Wash, Wash Back, Wash still, Worm, Worts
Word of the minute...
Bottled in Bond
North American whisk(e)y, usually bourbon, bottled after four years in cask, at 50 per cent abv or more. Bourbon: US whiskey made from at least 51 per cent corn, distilled to a maximum of 80 per cent abv (160 proof) and put into charred new oak barrels at a strength of no more than 62.5 per cent abv.