Backset

In North American whisk(e)ys, alcohol-free liquid left at the bottom of the still after distillation (see Thin stillage) is added to the mash tub and fermenter to ward off bacterial contamination.

See also : Thin stillage

A Age , Ageing , Alcohol by volume/ABV , Amylase , Angels' share

B Backset , Ball of malt , Beading , Beer , Beer still , Blending , Bond , Bothie , Bottled in bond , Bourbon , Brewing

C Cask strength , Charcoal mellowing , Charring , Chill filtration , Column still/continuous still , Congeners , Couch , Cut , Cytase

D Distillation , Doubler , Draff , Dram , Drum maltings

E Enzymes

F Feints , Fermenter , Fillings , Floor maltings , Foreshots , Furfurol , Fusel oil

G Gauger , Grain whisky , Green malt , Grist

H Heads , High wines

J Jigger

K Kieve , Kilning

L Leaching , Lincoln County Process , Liquor , Lomond still , Low wines , Lyne arm

M Malt , Malt whisky , Malting , Maltings , Marrying , Mash , Mash bill , Mash tun , Mashing

N New-make spirit , Nose , Noser

O Organic whisk(e)y

P Peat , Peated malt , Pot ale , Pot still , Premalt

Q Quaich

R Reflux , Rummager , Run , Rye whiskey

S 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

T Tails , Tennessee whiskey , Thin stillage

U Uisge beatha

V Vatted malt , Vatting

W Wash , Wash back , Wash still , Worm , Worts