Cut

The middle portion of the spirit coming off the spirit still. The cut is the best part of the distillate, and is saved and put into barrel. The foreshots and feints are re-distilled.

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