Scotch Glossary
Scotch whisky, term by term.
156 terms and their meanings, drawn from the published JourneyM8 books.
156 terms
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A
- ABV
- Alcohol By Volume: ABV refers to the proportion of pure alcohol (ethanol) in a product based on its volume. Scotch whisky, by law, must not be bottled with an ABV lower than 40%.
- Age
- The age of whisky represents the number of years it has been matured in a cask, starting from the time it was put in until it's bottled. For all types of Scotch whisky, the age mentioned on the label must be that of the youngest whisky in the bottle. The law mandates that Scotch whisky should be matured in oak casks in Scotland for a minimum of three years and one day.
- Aging
- Also known as maturation, is the process of maturing whisky in oak casks. According to the law, Scotch whisky must be matured in oak casks in Scotland for at least three years and one day. m o ke / p e a t s w
- Aldehydes
- Commonly associated with crops due to their presence in them. They exhibit a recognizable aroma reminiscent of freshly mown grass or leaves. Additionally, aldehydes often carry grainy, almond-like, or biscuity notes detectable from the glass. However, this pleasing aroma is typically found in limited amounts within whiskies. Similarly, aldehydes can also convey minty, herbal, or dry scents.
- American Standard Barrel (ASB)
- An ASB is a 200-liter cask commonly used to originally mature bourbon. These casks are typically made from American White Oak.
- American White Oak
- Also known as Quercus Alba, this oak species is native to North America and is well-suited for whisky maturation. It grows quickly, has tall straight trunks, and offers high-quality wood with a rich presence of vanillins. Its flavor profile often includes notes of coconut, vanilla, honey, and nuts.
- Amino Acids
- Amino acids are compounds derived from proteins, which react with sugars (in Maillard reactions) during the malt process, resulting in the creation of color and flavor in the malt.
- Amylase
- Amylase consists of two major enzymes, a-amylase and b-amylase, along with limit dextrinase. These enzymes work together during mashing to break down starch into fermentable sugars like maltose and maltotriose, primarily at temperatures between 143-176°F. Angel’s Share: The term "Angel's Share" refers to the amount of whisky (a mixture of ethanol and water) lost through evaporation during the aging process. In Scotland, approximately 1.5-2% of the whisky volume is lost each year. m o ke / p e a t s w
B
- Barley
- One of the three main ingredients in single malt Scotch whisky and a crucial component of blended Scotch whisky. Barley provides the starch that ultimately becomes alcohol.
- Barrel
- Also known as the American Standard Barrel (ASB), this cask has a capacity of 200 liters (or 53 gallons).
- Bere Barley
- One of the oldest varieties of barley in Britain, occasionally used for making malt whisky. These days, it's grown mainly in the north of Scotland, including on Orkney and Shetland.
- Blended Grain Scotch Whisky
- is made by blending together two or more single grain Scotch whiskies, each originating from different distilleries. These grain whiskies can be made from various cereal grains, such as corn, wheat, or barley. Blended grain Scotch whisky often presents a lighter and more approachable flavor profile compared to single malt Scotch. m o ke / p e at s w
- Blended Malt Scotch Whisky
- This type of whisky is a blend of two or more single malt Scotch whiskies from different distilleries. It does not contain any grain whisky. The age on the label of a blended whisky must represent the youngest whisky in the blend.
- Blended Scotch Whisky
- Blended Scotch whisky is a combination of single malt and single grain whiskies from different distilleries. It is carefully blended to achieve a consistent flavor profile.
- Bonded Warehouse
- A bonded warehouse is a secure facility where dutiable goods can be stored or undergo manufacturing operations without paying duty (tax). Distilleries can store and mature whisky in bonded warehouses without paying duty until it's ready for bottling. m o ke / p e a t s w
- Bourbon Cask
- Casks used for maturing bourbon must be made from American White Oak and are charred before usage. After their initial use for bourbon maturation, these casks may be reused to mature Scotch whisky, with the bourbon influence contributing unique flavors. Bourbon, as a spirit, is exclusively produced in the United States and must contain at least 51% corn in its grain mash.
- Bung Hole
- The opening in the head or belly of a cask used for filling and emptying. The position of the bung hole depends on the type of warehousing used.
- Butt
- A type of cask with a capacity of 500 liters, traditionally used to mature sherry.
C
- Campbeltown
- One of the six whisky regions in Scotland, located on the southwest coast of Scotland's Kintyre peninsula. While historically home to over 30 whisky distilleries, today, only three remain operational. Campbeltown whiskies have a distinct character, often described as briny, with a touch of peat and a rich, oily texture. m o ke / p e at s w
- Caramel Coloring
- According to the law, E150a caramel coloring can be added to whisky before bottling to enhance its color but not flavor.
- Cask
- The vessel used for maturing Scotch whisky, made exclusively from oak as required by law. Casks come in various sizes, ranging from 200 to 700 liters, with the most common sizes being 200 liters (barrel), 250 liters (hogshead), and 500 liters (butt).
- Cask Bung
- A stopper used to plug the bung hole in the head or belly of a cask, typically made of wood or hard nylon.
- Cask Strength
- Cask strength whisky refers to whisky that has not been diluted after maturation and before bottling, preserving its full alcohol concentration. m o ke / p e a t s w
- Charring
- Charring involves burning the inside surface of oak casks to different degrees, resulting in four grades of charring: No.1 (15 seconds), No.2 (30 seconds), No.3 (35 seconds), and No.4 (55 seconds). Charring helps break down oak structure, allowing deeper penetration by the spirit and interaction with flavors produced through lignin degradation. The charcoal layer also acts as a filtration system, removing unwanted flavors, such as sulphur, from the new spirit.
- Chill Filtration
- Chill filtration is a method used to remove deposits in whisky. The whisky is chilled to between 14°F and 39°F before passing through a fine adsorption filter, mainly done for cosmetic purposes. m o ke / p e at s w
- Chocolate Malt
- Malted barley that has been dried at higher temperatures, which darkens the color and releases cocoa flavors.
- Climate
- Climate impacts the rate of whisky maturation. Warmer climates accelerate the aging process and increase the angel's share (evaporation).
- Coffey/Continuous Still
- Also known as a column still, patent still, or Coffey still, this type of still was patented by Aeneas Coffey. It consists of two columns, a rectifier, and an analyzer, and it's used to produce grain spirit. The spirit produced by the continuous still typically has a higher ABV than malt new make spirit, and it can operate continuously, producing whisky on a larger scale than pot stills.
- Condenser
- The condenser rapidly cools vapors coming from the still, helping to prolong complex chemical reactions taking place in the still and contributing to the flavor of the final whisky. Distilleries usually have a minimum of two condensers—one for each still—made of copper. m o ke / p e a t s w
- Congeners
- Congeners are compounds responsible for the majority of whisky's taste and aroma.
- Cooper
- A highly skilled craftsman who builds and repairs oak casks using natural materials. Some distilleries employ larger cooperages for their casks, while others have their own cooperage onsite.
- Copper
- Pot stills are typically made of copper because it is malleable, a good heat conductor, and helps remove unwanted flavors like sulphur.
- Cut
- During the spirit run, the portion of new make spirit selected for maturation in casks is known as the "cut" or "spirit cut," often referred to as the "heart." m o ke / p e at s w
- Cut Point
- The point in the distillation process when the spirit safe transitions from foreshots to heart (cut) and then from heart to feints. Distilleries determine the cut point based on the desired style of whisky. Traditional distilleries may use thermometers and hydrometers, while modern distilleries employ electronic monitoring devices.
- Cytase
- An enzyme that breaks down the cell walls of barley, making the starch accessible for the amylase enzyme to convert into maltose.
D
- Date
- 4th Feb 2025 Surely this is the most appealing hue of any liquid. Pea shoots, mint, boiled ham. Delicate, beautifully light, chilled veloute of ham broth and peas with charred lemon zest and apple match sticks. Lingering smoke, birch bark, green tea and tobacco. m o ke / p e at s w
- Date
- 19th Feb 2025 Light straw. Caramel, camphor, pine sap, menthol. Bran flakes, sweet vanilla and caramel. Citrus nudging through so gloriously. Gentle orange chocolate and flap jack. m o ke / p e at s w
- Date
- 19th Feb 2025 Medium toffee. Old books, dry leather, dark chocolate, dates, stewed plums. Toffee, toffee, toffee. Butterscotch, cocoa, pecans. Beautiful viscosity, syrupy and sweet. Burnt sugar, creme brulee. m o ke / p e at s w
- Date
- 18th May 2025 Light straw yellow. Green plum, pear and orange blossom coming through the light brine. Honeydew melon with a dusting of slivered almonds. Nougat, gently sweet, light, bright fruit with floral honeysuckle and a whisp of peat and brine. Elegant and subtle. This whisky is confident but delicate. Nuttiness lingers with a white pepper spice. m o ke / p e at s w
- Degradation
- Refers to the breakdown of larger molecules into smaller ones during the germination process.
- Dilution
- After distillation, whisky is typically diluted from its initial ABV of around 65-67% to approximately 63.5% before maturation, and further dilution may occur before bottling. m o ke / p e a t s w
- Dilution
- After distillation, whisky is typically diluted from its initial ABV of around 65-67% to approximately 63.5% before maturation, and further dilution may occur before bottling.
- Distillation
- The wash is distilled, usually twice in pot stills (for most Scottish single malts), to increase the alcohol content and concentrate the flavors. Distiller’s Yeast: Specially bred and cultured yeast used in distillery fermentations.
- Distillery
- A place in Scotland where spirits are produced.
- Draff
- The spent grain remaining in the mashtun after extracting the wort. It is often sold as cattle feed or used in biomass burners.
- Dram
- A Scottish term for a drink of whisky, also referred to as a nip or tot, though it is not an official unit of measurement.
- Drum Maltings
- A modern method of malting barley involving a large germination drum that is rotated to ensure even sprouting and consistent moisture levels, streamlining the malting process for greater efficiency and uniformity.
- Dunnage
- A type of warehousing where casks are stored, usually up to three high, with thick stone walls and an earthen floor. It is also referred to as traditional warehousing.
E
- Enzymes
- Proteins that facilitate the breakdown or building up of other molecules in cells.
- Esters
- Chemical compounds primarily formed during fermentation when acids and alcohols combine, providing the fruity, vanilla, and herbal flavors and aromas in whisky.
- Ethanol
- A potable alcohol found in whisky and other fermented and distilled beverages, also known as ethyl alcohol. Produced as a byproduct of the fermentation of sugar by yeast. m o ke / p e a t s w
- European Oak
- Also known as Quercus Robur, English oak, Pedunculate oak, French oak, or Russian oak. It grows slower than Quercus Alba and is porous, with notes of spice and dried fruits.
F
- Feints
- This is the term applied to the third fraction of the distillate received during the distillation of the low wines in the spirit still used in the pot still process of manufacture. The previous fraction of the distillate is the potable spirit. The cut point is judged by the stillman and is usually based on ABV. The feints are returned to the still, together with the foreshots. Feints are also known as tails.
- Fermentation
- The wort is then transferred to fermentation vessels, usually called washbacks, where yeast is added. The yeast ferments the sugars in the wort, producing alcohol and other compounds. The result is the "wash."
- Finishing
- The process of maturing spirit in one type of cask before transferring it to another cask of different origin. m o ke / p e at s w
- First Fill/Fills
- A cask that is being used to mature Scotch for the first time is referred to as first-fill. Subsequent fills after that are known as second-fills, third-fills etc or refills. When a cask is used for a first-fill, the wood is still fresh and active giving greater extraction than subsequent fills. It is thought that over a 10 year period a cask will lose approximately 40% of its extractives, meaning that later fills will have less to offer the whisky.
- Floor maltings
- This is the traditional method of malting grain. After steeping the grain, the floor malting process requires the wet grain to be put on a smooth concrete floor while it germinates. Over the course of seven to eight days, the grains germinate and frees up the starch that can be broken down into sugars in the mashtun and then fermented into alcohol. m o ke / p e a t s w - 154-
- Flour
- The fine powder that makes up 10% of the grist used in whisky production.
- Foreshots
- This is the term applied to the first fraction of the distillate received during the distillation of the low wines in the spirit still used in the pot still process of manufacture. The following fraction of the distillate is the potable spirit. The cut point is judged by the stillman and usually based on time. The foreshots are returned to the still, together with the feints. foreshots are also known as heads.
- Fusels
- A type of thick oil collected during grain distillation, often sold to other industries.
G
- Germination
- This is part of the malting process. After steeping, the barley would traditionally be spread over the floor of the malting house being turned regularly, see floor malting. Nowadays this is normally carried out on a commercial scale in large drums which rotate. During germination, the barley secretes the enzyme ‘diastase’ which makes the starch soluble, thus preparing it for conversion into sugar.
- Green Malt
- Malt after germination but before kilning, still wet and growing. m o ke / p e at s w
- Grist
- After malting, malted barley is milled into a powder called grist, which must have a consistent texture to match the distillery's mashtun. The grist's composition is typically husk (20%), grits (70%), and flour (10%).
- Grits
- The coarser portion forming 70% of the grist. m o ke / p e a t s w
H
- Heads
- Same as Foreshots. This is the term applied to the first fraction of the distillate received during the distillation of the low wines in the spirit still used in the pot still process of manufacture. The following fraction of the distillate is the potable spirit. The cut point is judged by the stillman and usually based on time. The foreshots are returned to the still, together with the feints. foreshots are also known as heads.
- Heart
- Same as Cut. During the spirit run, the portion of new make spirit that is kept for maturation in casks is called the cut or the spirit cut. It is also known as the heart.
- Highland
- One of the six whisky regions in Scotland, covering a large portion of Scotland's mainland, the Highlands region is expansive. Highland whiskies vary widely in flavor, but they often exhibit a balance of fruity, malty, and peaty notes. There is a great diversity of distilleries in this region. m o ke / p e at s w
- Hogshead
- A cask made from bourbon staves with new oak ends, holding 250 liters.
- Husk
- The coarser part forming 20% of the grist.
- Hydrometer
- An instrument used to measure the density of liquids, often employed to calculate alcohol content when combined with temperature readings.
I
- Island
- One of the six whisky producing regions in Scotland. The Islands encompass various whisky-producing islands, including Skye, Orkney, Jura, Mull, Lewis, Harris and others. Whiskies from the Islands vary widely depending on the specific island. They can range from lightly peated to heavily peated and often exhibit coastal and maritime influences. m o ke / p e a t s w
- Islay
- One of the six whisky regions in Scotland, Islay is a small island off the west coast of Scotland, part of the Outer Hebrides, which is a group of islands off the west coast. Islay whiskies are renowned for their strong, peaty, and smoky flavors. The island's maritime climate and abundant peat bogs influence the whisky's profile.
J
- Japanese Oak
- Also called Mizunara, this oak species is native to Japan. It is a challenging wood to work with due to its irregular growth and high porosity. Japanese oak is not commonly used for whisky maturation, and its scarcity commands high prices at auctions.
K
- Kiln
- A furnace traditionally used for drying barley during malting, often fueled by peat or wood. Modern kilns use gas or heavy fuel oil. m o ke / p e at s w
- Kilning
- The part of the malting process that involves heating germinated barley to dry it and halt germination.
L
- Lactones
- Oak lactones are important flavor extractives in oak wood. The cis-isomer is usually dominant and imparts sweet vanillin and coconut aroma. The concentration of lactones varies between species, with the total amount of oak lactones being highest in Quercus Alba and lower in Quercus Robur.
- Lauter
- A type of mashtun design that facilitates faster draining with more control compared to traditional mashtuns. It achieves this by raising and lowering the lauter arms while rotating slowly through the mash. m o ke / p e a t s w
- Lautering
- After each mashing stage, the liquid wort is drained from the solid grain material in the mash tun.
- Lignin
- A component found in oak that breaks down during toasting, creating flavor compounds such as floral, spicy, vanilla, and fruity notes during whisky maturation.
- Low Wines
- The distillate from the Wash Still, typically having an ABV of 22-25%, which is further distilled in the Spirit Still.
- Lowland
- One of the six whisky producing regions in Scotland, The Lowlands encompass the southern part of Scotland, south of an imaginary line drawn between Greenock in the west and Dundee in the east. Lowland whiskies are generally known for their light and gentle character. They tend to be less peaty and are often described as more approachable.
- Lyne Arm
- This connects the body of the still to the condenser. It can angle upwards or downwards or horizontal depending on the style of whisky being distilled and how much reflux is required.
M
- Marrying
- The process of blending two or more different whiskies together and allowing them to rest in a vat for a period.
- Mash
- The thick, oatmeal-like content in the mashtun.
- Mashing
- Malted barley is mixed with hot water in a mash tun, which activates the enzymes in the malt and converts the starches into fermentable sugars. This results in a sugary liquid called wort.
- Mashtun
- This is the vessel where mashing takes place. It is made of cast iron or stainless steel. The bottom of the mashtun is effectively a sieve so that after mashing the wort (sugary liquid) can drain through to the underback before going onto fermentation. m o ke / p e a t s w
- Master Blender
- The expert responsible for developing specific blended spirits by combining different whiskies with distinct characteristics.
- Master Distiller
- A senior position with various responsibilities, including managing staff, overseeing production, product development, quality control, product testing, and sourcing raw materials.
- Maturation
- The aging process of whisky in oak casks, a legal requirement for Scotch Whisky, lasting a minimum of three years and one day in Scotland.
- Memory
- My first time visiting Bruichladdich distillery.
- Memory
- Rolling cigarettes with menthol filters.
- Memory
- Waxed jackets on a warm, damp day.
- Milling
- The process of grinding dried malt into a coarse flour called grist. m o ke / p e at s w
- Mizunara
- Latin name Quercus Mongolica. This oak is native to Japan and is often called Japanese Oak. It is a difficult oak to work with as it does not grow straight, has a high moisture content and is much more porous than other varieties which can make the casks prone to leaking. Its name, translated, means “water oak”. It must be 200 years plus before it can be felled and its scarcity means it can command large prices at auction.
- Mothballed
- A distillery that is temporarily decommissioned and not in use, also referred to as a silent distillery.
N
- New Make Spirit
- This is the high-alcohol content liquid that comes off the still during the spirit run. It is then put into casks to mature and after three years and one day maturing in an oak cask in Scotland, it can be called Scotch whisky. m o ke / p e a t s w
- No-age Statement (NAS)
- Whisky bottled without indicating its maturation age on the label, becoming common in single malt Scotch whisky due to demand and supply.
- Nosing
- The act of smelling whisky to identify flavors and aromas.
- Nosing Glass
- A specially shaped glass used for nosing whisky, available in various styles, with the Glencairn nosing glass or Copita style being common.
O
- Oak
- Under the Scotch Whisky Regulations, all Scotch Whisky must be matured in an oak cask no larger than 700 liters, in Scotland for a minimum of three years and one day before it can be called Scotch. m o ke / p e at s w
P
- Parts Per Million (PPM)
- The unit that phenols are measured in. The measurement is taken from the malt before milling, it is assumed that over half the phenolic levels are lost during distillation. Phenolic levels are also lost during maturation as some are absorbed into the cask. Therefore, from the PPM that is mentioned, less than half is in your dram of whisky. However, there is not a unified method on how distilleries measure PPM so it can vary and lead to numbers that have little value when making assessments to other distilleries producing a peated whisky. This is only useful when making comparisons against other peated whiskies produced by a particular distillery. m o ke / p e at s w
- Peat
- Decaying plant matter found throughout Scotland and in parts of Europe. It can be used to stop germination by drying the malt. The peat smoke produces chemicals called phenols which are absorbed by malted barley and impart a smoky flavor. It is commonly used as a source of fuel for domestic fires.
- Peat Reek
- This is the smoke of a peat fire which is desirable when trying to get a smoky aroma to the barley.
- Phenols
- Phenols are frequently associated with substances like petroleum, fumes, tar, and various chemicals. Peat, too, imparts a phenolic aroma, contributing to the complexity of the whisky's scent. Compounds found in peat smoke give rise to these smoky and medicinal notes in whisky, measured in parts per million (PPM). m o ke / p e a t s w
- Port Pipe
- A cask with a capacity of 350 to 700 liters, traditionally used for maturing port.
- Pot Still
- A type of copper still used in batch distillation to heat up the wash and distill spirits, coming in various shapes that impact the character of the spirit.
- Proof
- A measurement twice the alcohol content by volume, used in America, whereas the UK uses ABV (Alcohol By Volume) figures.
- Puncheon
- A cask with a capacity of 500-700 liters, varying in size depending on its use, with sherry puncheons being larger than rum puncheons.
- Purifier
- A pipe connected to the lyne arm and the pot, increasing reflux and redistillation of heavy compounds or condensed liquid.
Q
- Quarter Cask
- Typically 125 liters in size, made from 200-liter casks with a few staves removed and rebuilt, available in bespoke sizes. m o ke / p e a t s w
- Quercus Alba
- American White Oak, it grows in North America. It is very suited to whisky maturation as the trees are fast growing with tall straight trunks meaning it is high quality wood with a high level of vanillins. It typically offers flavor notes of coconut, vanilla, honey and nuts.
- Quercus Mongolica
- Mizunara Oak is native to Japan and is often called Japanese Oak. It is a difficult oak to work with as it does not grow straight, has a high moisture content and is much more porous than other varieties which can make the casks prone to leaking. Its name, translated, means “water oak”. It must be 200 years plus before it can be felled and its scarcity means it can command large prices at auction.
- Quercus Petraea
- Also known as Sessile Oak, Cornish Oak or Durmast Oak. It is native to most of Europe and is not as commonly used for whisky maturation as Quercus Alba or Quercus Robur. m o ke / p e at s w
- Quercus Robur
- Also known as English oak, Pedunculate oak, French oak or Russian oak. This oak is slower growing than Quercus Alba and is very porous. It offers flavor notes of spice and dried fruits. There are many other varieties in use, but Robur is most common.
R
- Racked
- This is a reasonably modern style of warehousing which involves casks being stacked in rows. It has become increasingly popular and casks can be stacked up to 10 or 12 rows.
- Raw Materials
- These are the ingredients that go into whisky. For Scotch Single Malt Whisky the raw ingredients are yeast, malted barley and water. In Scotch Single Grain Whisky the raw materials are water, yeast and cereals (including malted and unmalted barley). m o ke / p e a t s w
- Refill cask
- This name is given to any cask that has been used for maturing Scotch Whisky more than once. They can also be referred to as the number of fills i.e. second fill, third fill etc. These tend to be much less active than first fills and will normally be vatted together with other fills. Typically, the number of fills of each cask is indicated by a different color of paint on the cask end.
- Reflux
- This happens during distillation. It occurs when some of the vapor meets a cooler surface inside the still and returns to liquid, falls back down the still and is re-distilled. It is a crucial element in the creation of each distillery’s unique character. Theoretically, more reflux means a lighter, more complex spirit.
- Regions
- There are six Scottish whisky regions producing a wide range of styles and flavor profiles - Campbeltown, Highland, Island, Islay, Lowland, and Speyside. However, the Scotch Whisky Association officially recognize only five regions where Island whiskies have been included in the Highland region.
- Review
- Port Charlotte 10 yo Bruichladdich ISLAY ABV%: 50
- Review
- Tobermory 12 Year Old ISLANDS mull ABV%: 46.3
- Review
- Westland Sherrywood AMERICA ABV%: 50
- Review
- Yoichi Single Malt JAPAN ABV%: 45
- Rummager
- This is the scraper used on the bottom of a directly fired still to stop the build up of solids on the bottom of the still.
S
- Saccharification
- This is the degradation of starch into simple sugars.
- Saladin Box
- This is a piece of equipment used to malt barley, it is a mechanical alternative to hand turning and involves a trough with a perforated floor. The malted barley is filled into the trough and air is blown through it. m o ke / p e a t s w
- Scotch Whisky Association (SWA)
- The Scotch Whisky Association is responsible for safeguarding the integrity, reputation, and legal protection of Scotch whisky while promoting its global presence and advocating for the interests of Scotch whisky producers. Shell & Tube Condenser: This is a more modern style of condenser. It is made of copper tubes through which cold water is piped. See worm tubs.
- Sherry
- This is a fortified wine made from grapes grown in Andalusia in Spain.
- Single Cask
- This is a whisky that has come from only one cask before bottling.
- Single Grain Scotch Whisky
- Single grain Scotch whisky is made at a single distillery, but unlike single malt, it can include grains other than barley, such as corn, wheat, or rye.
- Single Malt Scotch Whisky
- This type of Whisky must be made from only 100% malted barley, water and yeast and distilled at a single distillery from a pot still in a batch distillation. m o ke / p e at s w Slàinte Mhaith: This is a toast which means ‘your good health’ in Gaelic. Sláinte is also a friendly way of signing off emails and messages in Scotland.
- Sparging
- Once the majority of the wort is drained, hot water is sprayed over the grains to extract any remaining sugars. This ensures that as much fermentable sugar as possible is obtained from the malted barley.
- Spent Lees
- This is the residue of the Spirit Still after the distillation and removal of foreshots, potable spirits and feints. Normally these are treated and then disposed of as waste. m o ke / p e a t s w
- Speyside
- One of the six whisky regions in Scotland. Located in the northeastern part of Scotland, within the Morayshire area. It is located in the Highland region although recognized as a region in itself. It is known for its light, fruity, and often floral whisky styles. Speyside is home to the highest concentration of distilleries in Scotland.
- Spirit Safe
- This is a box-shape piece of equipment made of metal and glass which is padlocked. It connects to the point at which the spirit exits the still thus protecting the new make spirit coming off the still. Inside it there is a hydrometer and thermometer which lets the operator calculate the alcoholic concentration of the distillate without having to open the safe. There is a handle which can be moved from outside the safe to shift the spirit to the different receivers for the different cuts – foreshots, heart, feints. m o ke / p e at s w
- Spirit Still
- This can also be referred to as the low wines still and is the second and usually final stage in the distillation process. It is a copper tank which heats up and it contains the low wines that have come from the wash still together with the unwanted products from the last run of the spirit still itself.
- Steeping
- The first step of malting where the barley grains are alternated, being soaked in water and then air-rested for a period of time to bring up the moisture level and initiate germination. m o ke / p e a t s w
- Still House
- This is the building where the wash still and the spirit still are housed.
T
- Tails
- Same as Feints. This is the term applied to the third fraction of the distillate received during the distillation of the low wines in the spirit still used in the pot still process of manufacture. The previous fraction of the distillate is the potable spirit. The cut point is judged by the stillman and is usually based on ABV. The feints are returned to the still, together with the foreshots. Feints are also known as tails.
- Tannins
- These are naturally occurring compounds that exist in oak. They can add a chewy, dry mouthfeel to the whisky along with subtle notes of astringency and complexity to its flavor profile.
- Toasting
- The wood is heated up in a big oven for a period of time. This splits the cellulose into wood sugar which caramelizes and a portion of the lignin is converted to a number of compounds including vanillin. m o ke / p e at s w
- Triple Distillation
- This is whisky that is distilled three times instead of the usual two. The additional still is usually called the Intermediate Still.
U
- Uisge Beatha
- The Gaelic word for water of life which was shortened to uisge and then onto whisky.
- Underback
- A vessel used to store wort after it has drained from the mashtun and before transferring it to the washbacks for fermentation.
V
- Valinch
- This is a tube which is used to take small amounts of whisky out of a cask for tasting purposes. It is normally made of copper.
- Virgin Oak
- This is a cask which has not had any contents in it before the new make spirit goes into it. m o ke / p e a t s w
- Volatile Congeners
- These are organic compounds that a whisky must give off in order for the aroma to be detected.
W
- Warehouse
- This is the building where the whisky matures. There are three different types of warehouses – dunnage, palletized and racked.
- Wash
- This is the name given to the liquid that is produced from fermentation. It has an ABV of approximately 7-9% and is then transferred to the wash still for the first distillation run.
- Washback
- This is the large vessel where fermentation takes place. They are usually made from Douglas fir or stainless steel.
- Water
- This is one of the three permitted ingredients for malt whisky.
- World Whiskies
- This is the collective name given to whiskies which are not from Scotland. m o ke / p e at s w
- Worm Tub
- This is the other style of condenser to shell & tube and comprises a coil of copper tubing immersed in a large (normally) circular tank of water which is usually raised above ground level. The spirit that comes from worm tub condensers is usually a heavier, more sulphury spirit than that from a shell & tube condenser. See shell & tube condenser.
- Wort
- This is the name given to the liquid drawn off the mashtun which contains all the sugars of the malt.
- Wort Cooler
- To prevent the yeast from being killed by the high temperature, the wort is quickly passed through a plate heat exchanger called a wort cooler, to reduce the wort temperature to 60°F-64°F, dependent upon the ambient temperature.
Y
- Yeast
- This is one of the three permitted ingredients for malt whisky. It is a single-celled microorganism which feeds on sugar, producing alcohol and carbon dioxide in return. FLAVOR REGIONS IN THE MOUTH This diagram helps visualize how certain flavors sit in each Flavor Region in the mouth. For complex whiskies, it is useful to consider which flavors you notice in the high palate, mid palate and low palate. Bitter, Dried Fruits, Dark Chocolate, Tobacco Chocolatey, Coffee, Fruity, Sweet, Vanilla, Grass/Hay, Malty, Creamy, Herbal, Earthy, Red Fruits, Toasted Bread, Milk Chocolate, Peaty, Woody, Nutty, Spicy, Toffee, Smoky MID PALATE: -- 181 -- HIGH PALATE: Almond, Apple, Citrusy, Lemon, Orange, o ke / p e a s Fresh Pine, Mint, White Pepper, tFloral, Berries, Honey, Ginger, Marzipan, eaNutmeg, Peppercorn, Green Tea t LOW PALATE iTobacco Bitter, Dried t Fruits, Dark Chocolate, i t Wet Leaves Leather, Sherry,l i g Wine, Seaweed, Bacon, Ham, Smoked Salmon, Port Wine WHISKY FLOW CHART m o ke / p e a t s w m o ke / p e at s w NOTES: NOTES: m o ke / p e a t s w m o ke / p e at s w NOTES: NOTES: m o ke / p e a t s w m o ke / p e at s w NOTES: NOTES: m o ke / p e a t s w m o ke / p e at s w NOTES: NOTES: m o ke / p e a t s w m o ke / p e at s w NOTES: NOTES: m o ke / p e a t s w m o ke / p e at s w NOTES: JourneyM8 $24.99 ISBN 979-8-9894905-0-9 51999> 9 798989 490509