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.
A roundup of Canadian whisky and blends, Arran and Paul John Distillery Focus plus Australian whisky supplement
Maltose, or Malt sugar, is a disaccharide formed from two units of glucose. It is the second member of a series of glucose chains. The addition of another glucose unit yields maltotriose; further additions will produce dextrins (also called maltodextrins) and eventually starch (glucose polymer).