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Whisky Glossary : Worts

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 121 Out Now

Whisky Magazine Issue 121

Rocky Mountain High, Mixo-gastro, India Drinkers' Guide, Four Roses

 

Worts

The liquid, high in fermentable starches, that is drained off the Mash Tun and enters the Wash Back for fermentation.

A giant culled
Gavin D Smithlooks at the recent loss of Dumbarton,a once vast grain distillery

November 2007, Issue 67, page 34

A special corner (South and East Highlands)
The region known as The Highlands covers a huge and disparate area. So in this area we focus just on the South and East part of the region

July 2007, Issue 65, page 36

Ask the expert
I was given an unopened bottle of 1961 Gooderham's Centennial Whisky. How much is this bottle worth? C Lacroix, Canada This is a bottle of blended Canadian whisky 15 Years Old bottled by Gooderham an...

March 2013, Issue 110, page 72

Down with collectors
John D Lamond laments the rise of whisky collectors- unnatural creatures who should be forced to drink the stuff, and preferably share it with him.

March 1999, Issue 2, page 44

High society (An Quaich Society)
The members of Canada 's An Quaich Society are real party animals, but their love of Scotch and the freedom it represents could not be more serious as Stuart Maclean Ramsay reports.

June 2000, Issue 10, page 64

Historic ambience
The Distillery District, Toronto Our Canadian correspondents provide an intimate view of distilling in one of Canada's biggest cities

June 2013, Issue 112, page 46

In search of the genuine spirit
Our chap heads off on a mission to finding the craic in Toronto

February 2014, Issue 117, page 46

In the shadow of Mount Fuji (Gotemba)
Gotemba Distillery enjoys special status in Japan. Dave Broom visited it

July 2006, Issue 57, page 32

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

Launching a Broadside
We find out what happens when a brewing legend decides to enter the distilling world

June 2012, Issue 104, page 54

Lessons with the cask force (Bowmore)
Making whisky is all about rolling up your sleeves and getting down among the peat as Dave Broom found out at Bowmore distillery

October 1999, Issue 6, page 46

Meet the awkward squad
The basic process of making whisky is similar throughout the world. But there are always some who have to be different. Dave Broom meets the misfits

March 2005, Issue 46, page 44

Northern Highland highlights
Gavin D Smith visits three Diageo distilleries in search of a sense of regionalisation.

January 2009, Issue 77, page 46

Northern lights
There's a noble tradition of whisky making in Canada based on the superb qualtiy of its grain. Kathleen Sloan and Ted Mcintosh pay tribute to a unique spirit.

June 2000, Issue 10, page 60

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

Out of the Box
Gavin D. Smith looks at the latest Swedish distilling adventure.

October 2011, Issue 99, page 32

Out of the shadows
Our man picks his top five Canadian whiskies knocking at the door

June 2014, Issue 120, page 48

Spirit of the times
In the first of a two part series looking at new make spirit, Ian Wisniewski considers the range of characteristics that appear in new make spirit,and how they are created.

April 2009, Issue 79, page 28

The Cooley effect
In the second of three features asking ‘what is Irish whiskey? 'Dave Broom gets caught up in Cooley

February 2008, Issue 70, page 22

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 the Empire
Gavin D. Smith goes behind the scenes at Diageo's grain plant.

September 2011, Issue 98, page 28

The missing link
The recent Pernod Ricard-Allied deal reunited two great whisky names. But they were linked once before by whisky entrepreneur Jimmy Barclay. Iain Russell reports

November 2005, Issue 52, page 48

The new rising son (Chichibu)
Dave Broom takes a trip to Japan's latest distillery.

October 2008, Issue 75, page 42

The Queen City of Canada
We take a tour round some of Toronto's excellent whisky drinking establishments

June 2013, Issue 112, page 53

The strange case of Capone's whisky
Leon Schoyan's whisky find was every diver's dream. Jim Leggett reports on how Prohibition era Scotch found its way back home

September 2005, Issue 50, page 52

Top Gear (Jackie Stewart)
Champion driver Jackie Stewart OBE tells Jane Slade why motor racing and whisky make a classic blend.

December 1999, Issue 7, page 14

Two bites of the sherry
If you're going to age whisky in heavily scented olorose casks you need a powerfully flavoured spirit to start off with. Stephen Brook examines the elements that make up the Macallan, and how second-...

March 1999, Issue 2, page 34

Walkinginagreatpoet'sfootsteps(Sendai)
DaveBroomtravelstotheSendaiDistillerynearTokyo

October 2004, Issue 43, page 36

Whisky worms
In the final part of our series looking at whisky terms we look at the final letters of the alphabet, and in particular worm tubs and yeast.

November 2008, Issue 76, page 34

Whiskyateasewithitself(Yamazaki)
AtYamazakithedistilleryandchurchstandnexttoeachotherinharmony.DaveBroomwitnesseswhiskymakingatitsnoblest

July 2004, Issue 41, page 32

Yeast Use
In the first of two articles on yeast, Ian Wisniewski looks at the range available to distillers,and the practicalities that different choices entail.

September 2009, Issue 82, page 28

 

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