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Whisky Glossary : Enzymes

Whisky Glossary and Definitions

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.

 
 

Issue 123 Out Now

Whisky Magazine Issue 123

The World of Aberfeldy, Great Southern Distillery, Knockdhu Distillery, Icons of Whisky America

 

Enzymes

Compounds in grain produced during germination. See Amylase and Cytase .

See also : Amylase Cytase

A drop of the soft stuff
Ian Wisniewski assesses the effect of the water used in whisky production and as mixer on the drink we love

October 2002, Issue 26, page 52

A right royal return (Carneronbridge)
Tom Bruce-Gardyne finds that Carneronbridge Distillery is ready to return to the public eye after years in the background of the Scottish whisky industry- all thanks to a member of the Royal family

February 2002, Issue 21, page 38

A view to a kiln
Kilning might seem to be a standard practice,but it has a large bearing on the whisky-making process. Ian Wisniewski reports

June 2006, Issue 56, page 62

A wave of innovation
Our man visits this venerable Canadian distillery that has a few tricks up its sleeve

June 2013, Issue 112, page 42

As easy as A,B,C
New to whisky? Then this new series goes back to basics. Dominic Roskrow explains

October 2006, Issue 59, page 74

Ask the expert
Now you can find both of John Rose's superb articles about collecting whisky in one place. In collections,John looks at books for collectors and the whisky enthusiast. In questions,he fields your enqu...

January 2008, Issue 69, page 34

Bars Guide: London
Capital investment. Let Neil Ridley take you through the bars of London

June 2014, Issue 120, page 51

Bourbon uncovered
Gary Regan & Mardee Haidin Regan guide us through the process of whiskey-making American-style

October 1999, Issue 6, page 54

Come, fly with me
In Old Manhattan,Michael Jackson,and cousin Tessa,too…have fun with books,and booze

July 2006, Issue 57, page 11

Cragganmore: the reclusive classic
Gavin Smith coaxes this hermit crab distillery out of its shell

August 2002, Issue 25, page 52

Dial M for malts
In our series looking at whisky terms we have reached the letter m. In the first of two features Dominic Roskrow looks at malts and malting.

November 2007, Issue 67, page 35

Don't go against the grain
Despite views to the contrary,grain whisky can be pretty sensational - and great value for money.

March 2006, Issue 54, page 50

Dreamers in the grain
Health guru Galina Imrie looks at the health benefits of whisky and drinking.

December 2007, Issue 68, page 48

Dutch courage
Dave Broom takes a trip to Holland to visit a very Dutch distillery – Millstone.

January 2010, Issue 85, page 40

Give Grain a Chance
Ian Wisniewski asks how do different stages of the production process influence the character of grain whisky?

September 2011, Issue 98, page 24

Hiding in plain sight
This great province provides some eye opening experiences

October 2013, Issue 115, page 53

Into the melting pot
The mash tun is a vital vessel,accommodating the conversion of starch within the grist into sugars,using a sequence of three,or even four waters at a progressively higher temperatures. But rather than...

December 2007, Issue 68, page 26

Joining the Club
Davin de Kergommeaux visits a Canadian giant.

September 2011, Issue 98, page 40

Key processes
In the latest in our series looking at the language of whisky, Dominic Roskrow looks at the letters E and F

April 2007, Issue 63, page 78

Maltsters Inc.
Ian Wisniewski reveals the secrets behind this rather complex stage of whisky-making: malting

January 2003, Issue 28, page 48

Mash course
Ian Wisniewski takes us step by step through the mashing process

November 2003, Issue 35, page 72

Mellowing in Lynchburgh
Davin de Kergommeaux gets under the skin of the Tennessee giant

July 2011, Issue 97, page 28

Mix and mash
Ian Wisniewski asks what the term ‘mashbill' means, and what significance this has for bourbon.

July 2010, Issue 89, page 38

Not just a question of taste
Philip Hills writes an introduction to the first part of an abridged extract from his fascinatin new book Appreciating whisky

November 2000, Issue 12, page 50

Relationships
In the latest in our series on whisky terms we reach the letter S.In the first of two parts,we look at American whiskey's use of the letter.

July 2008, Issue 73, page 33

Rising to the challenge
Fermentation is a prime example of multi-tasking,with yeast having to grow,produce alcohol and create various flavours. So,how does yeast manage to tick all the boxes? Ian Wisniewski finds out challen...

October 2009, Issue 83, page 28

Style & Substance
Ian Wisniewskiasks, what is a pot still Irish whiskey and how does it differ from malt Irish whiskey?

February 2013, Issue 109, page 28

Taking the Floor
Ian Wisniewski looks at the rise of commercial maltings, and how they compare to floor maltings

June 2012, Issue 104, page 30

The Adventurous Distiller
As the American craft movement gathers pace, we look at some of the alternative grains it is using

June 2012, Issue 104, page 12

The elements of style part 1
Part one: the raw materials What determines the character of a malt whisky? In the first of a three-part series Professor Alan Rutherford looks at the effect water, barley and yeast have on flavour.

May 1999, Issue 3, page 54

The elements of style part 2
In the second of his three-part series on what determines the character of malt whisky, Professor Alan Rutherford looks at the effect mashing, fermentation and distillation have on flavour.

June 1999, Issue 4, page 33

The heart of Alberta
Our man journeys through the Rockies to reach this distillery

October 2013, Issue 115, page 18

The History man
Kentuckian Mike Veachhas dedicated his adult life to archiving bourbon. Now he's seeing it gets the respect it deserves.

October 2009, Issue 83, page 32

The Rye Flavour Profile
We look at the opportunities and challenges of distilling with rye

October 2014, Issue 123, page 28

The Spiced up backbone
Rye, the most American of drink, but not all of the cereal crop comes from the US

July 2013, Issue 113, page 30

 

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