Whiskey Vocabulary Guide

Whiskey Related Vocabulary
WHISK(E)Y TERMINOLOGY

ABV ABV is the abbreviation for Alcohol by Volume. ABV is the alcohol strength of the whisky measured as a percentage
in relation to the liquid as a whole. 40% ABV is equal to 40% alcohol and 60% water. By law Scotch Whisky must be
a minimum of 40% ABV.
AGE The age stated on a label or carton of a bottle of whisky refers to the age of the youngest whisky in the bottle.
AMERICAN
OAK
American white oak is a type of hardwood and is seen as a perfect type of wood for the construction of whisky casks. The
trees grow fast with usually tall straight trunks. This type of wood is used to produce American Standard Barrels (ASB) with
a capacity of 200 liters. American white oak contributes mainly vanilla, toffee, butterscotch, coconut, spices and nutty
flavors to the whisky. American white oak staves tend to have come from the Bourbon industry and will often have been
charred rather than toasted.
BARLEY Barley is a cereal grain used exclusively for the production of Single Malt Scotch Whisky. For malt distilling, barley
with a low nitrogen and large corn size is best, and this will provide the maximum amount of starch, respectively
sugar, which in turn will result in more alcohol. It is in the end the sugar which is converted during fermentation into
alcohol. Barley is also used in the production of grain whisky along with other cereals such as wheat or rye.
CASK A wooden vessel usually made of oak, where whisky is stored in order to mature. It is common practice to age whisky
in casks originally used for Bourbon (American Oak) or Sherry (European Oak) to impart character to the spirit. Also
getting more and more popular is Japanese oak. There are several different cask sizes and variants and they all
contribute in a different way to the flavor profile of the whisky. The size of the cask is an important factor for the
maturation and eventual flavor and character of the whisky. The ratio of spirit volume to cask surface influences the
way in which the spirit mature. So, it is essential that any casks used are of the highest standard and will complement
and enhance the malt spirit they contain.
Another important factor in the overall flavor of malt whisky is the charring inside of casks prior to their first use. This
releases quantities of vanilla and related flavors into both their first and second fillings and helps to remove off-notes.
New oak imparts a dominant woody flavor, but is not desirable in Scotch whisky. So, second-hand casks are always
used; those which formerly held bourbon or sherry. Casks are selected on their ability to produce various maturation
mechanisms. There are three main types of mechanism – subtractive, additive and interactive – these are known as
cask activities.
Subtractive removes immature elements and off notes from new make spirits like sulfur compounds. Additive adds
wood-derived flavors from the cask like vanillin and Interactive converts spirit and extractive wood elements to
produce mature character.

CASK
STRENGTH
Whisky bottled at the natural alcoholic strength without being diluted with demineralized water to bring it down to e.g. 40%,
43%, 45.8% ABV which is usual practice for many Single Malts, like Oban or Talisker. However, some whiskies are bottled
at their original cask strength, such as the annual Special Releases. An additional taste experience can be obtained from
tasting the cask strength malt undiluted, then diluted in the glass to your taste
CASK
TYPES
There are several cask types whisky can be matured in but whisky must mature only in oak casks of a capacity not exceeding 700 liters. The three main sizes
are Butts with 500 liters capacity, Hogsheads with 250 liters and American Standard Barrels (ASB) with 200 liters. Because it can be very confusing we have
compiled the main cask types used within the whisky industry, starting with the largest possible option.
• Gorda (capacity 700 liters)
• The biggest type of cask allowed in the Scotch whisky industry made from American oak. This type of cask is not often used for maturation in
Scotland and was used traditionally in the American whiskey industry. However, the large size make them useful for marrying different whiskies
together for the production blends to round the flavor before bottling.
• Madeira Drum (capacity 650 liters)
• A short, fat and dumpy cask with a very wide diameter and made from very thick staves of European oak. This type of cask is used in the
Madeira wine industry and is occasionally used in the whisky industry to finish a whisky.
• Port Pipe (capacity 650 liters)
• Also made from thick staves of European oak and the casks are tall, thin with a long narrow shape. This type of cask is used in the Port wine
industry and is occasionally used in the whisky industry to finish a whisky.
• Butt (capacity 500 liters)
• Butts are commonly known as Sherry Butts but how they found the way into the whisky industry is a longer story. Before 1981 Sherry Butts were
mainly used as a container to transport the Sherry around the world in wood before the Spanish export regulations for Sherry changed this
procedure. After 1981 it was no longer allowed to transport Sherry in casks. Before that change the Sherry was often only for a short time in the
casks before the casks were emptied and reused. This short time, often just a few months, was enough for the cask to get a lot of the flavor into
the wood and whisky was traditionally the secondary occupant for those casks. After 1981 the availability of Sherry casks for Scottish distilleries
was severely impacted due to the new regulations and the general downturn of popularity for Sherry. The result was a huge increase in price and
a new business for Sherry bodegas to produce Sherry casks especially for the Whisky industry.
• A Butt is a tall, narrow cask traditionally made from thick staves of European oak but nowadays the use of American oak is more common for
several reasons like better and cheaper availability, easier handling and flavor.
There are now different types of Butts.
First Fill European Oak Butts
First fill refers to the first time the cask has been used for Single Malt Scotch Whisky. The Butt will have been used previously before, by the Sherry industry in
Spain.
Refill European Oak Butts
Refill refers to the process of reusing the cask after its use as a “first fill”. This can be done a number of times until it is deemed exhausted and in need of
rejuvenation.
Rejuvenated European Oak Butts
The process of rejuvenation is where we strip out the inside of the cask to reveal a new layer of wood. The new wood surface is then charred or toasted before
the cask is filled again.

CASK
TYPES
• Puncheon (capacity 500 liters)
• There are two different types of puncheon cask and the information of the correct capacity varies from source to source. The most common types
are “machine puncheon” and “sherry shaped puncheon”. The machine puncheon is made of thick American oak staves and the sherry shaped
puncheon of thinner European oak staves. Both of them are used in the rum and sherry industry and are sometimes used to finish whisky.
• Barrique (capacity 225 - 300 litres)
• Widely used throughout the wine (225 liters) and cognac (300 liters) industry and are usually used for finishing purposes in the whisky industry.
• Hogshead (capacity 250 liters)
• American Standard Barrels (ASB) get broken down into staves and then reassembled with new ends to produce the slightly larger Hogsheads.
This type of cask is one of the most common types of cask used for maturing whisky in Scotland.
First Fill American Oak Hogsheads
First fill refers to the first time the cask has been used for Single Malt Scotch Whisky. It may have been used previously for Bourbon then possibly for Scotch
Grain Whisky before being used for Single Malt.
Refill American Oak Hogsheads
Refill refers to the process of reusing the cask after its use as a “first fill“. These casks have already given much of their aroma compounds to earlier fillings of
spirit and only a small amount now contribute to the final whisky flavor. Whiskies mature very slowly in these casks, allowing the very essence of the distillery
character to be revealed. They tend to be light, delicate and with the aroma of the original spirit. This can be done a number of times until it is deemed
exhausted and in need of rejuvenation.
Rejuvenated American Oak Hogsheads
Refill casks are rejuvenated by scraping the interior to remove the old surface, then freshly charred or toasted to produce the new active surface. This quickly
takes out any immaturity in the spirit, particularly the sulfur compounds. It also breaks down the cask wood to give vanilla sweetness and other compounds
which react to produce extra fruitiness. Rejuvenation lasts for only one filling, after which the casks go back to being refills.
• American Standard Barrel (ASB (capacity 200 liters))
• Made of American white oak the ASB is the most common type of cask and is usually used in the American whiskey industry. Because they can
be only used once in the US they get sold to other producers of rum and whisky. To make shipping easier and to reduce costs they often get
broken down into staves and reassembled in Scotland as hogsheads.
• Kilderkin (capacity 82 liters)
• More common in the beer industry but in rare occasions also in the whisky industry.
• Quarter Cask (capacity 50 liters)
• This cask is a quarter of an ASB and is used to give whisky flavor quickly because of the ratio of spirit volume to cask surface. The disadvantage
of such small casks is the higher evaporation loss.
COOPER A highly-skilled crafts-person who makes and repairs the casks for whisky maturation by perfectly locking staves of
wood together to make a watertight container. This art is called coopering.

DISTILLATION Distillation is the process of separating alcohol from other liquid with the application of heat. This is possible
because alcohol (ethanol) has with 78°C a lower boiling point than water. Scotch whisky is normally distilled at
least twice but there are exceptions. The most complicated process can be found at Mortlach distillery with a 2.81
distillation process. The first distillation in the wash still separates the alcohol from the fermented liquid and
eliminates the residue of yeast and other matter. The distillate is then passed into another still (spirit still) where it
is distilled a second time.
DRAFF What is left in the mash tun after all sugar has been extracted. It’s used as nutritious food for livestock, and is
being trialled as a fuel source in boilers to help to decrease the amount of heavy oil used.
DRUM
MALTIN
G
The Malting is carried out in large drums that turn the barley mechanically. This allows much more control about
the whole process and each batch can be treated individually and adjustments can be made quickly. Important
factors like temperature and airflow can be controlled much better which allows the maltster to produce constantly
high quality malt. Some of the biggest drums in Europe can be found at Port Ellen Maltings and drums are also
used at Glen Ord.
EUROPEAN
OAK
A type of hardwood used for casks that contributes rich, red berry, spicy, tannin, flavors to the whisky. The staves
are usually thicker than those used for casks made from American Oak. There are very different climate
conditions across Europe which has an effect to the oak trees and how they can be used. Scottish oak was used a
long time ago but Scottish oak grows very slow with twisted trucks so it was not easy to handle and the casks tend
to leak. Later Russian oak was used because the trees grow faster and are much easier to handle. The rising
imports of Sherry casks from Spain back in the day made casks easily available to distillers and they were also
much cheaper. Spanish oak is mostly grown in the Galicia region of northern Spain and is despite the more and
more popular American oak still sought after. Also commonly used for whisky maturation is French oak. French
oak is often used to produce casks for the wine industry.
FERMINATION The process of turning liquid which contains sugar into alcohol and developing flavors in Scotch whisky. In whisky
production, yeast is added to the sugary liquid called wort and is put into a large vessel called washback. A
washback can hold anything from 1,000 liters of liquid up to a massive 160,000 liters. The fermentation time can
have a marked effect on the final spirit. After roughly 45 hours the yeast has died so no more alcohol can be
produced but it is still possible to influence the flavor. If the fermentation stops after 45/50 hours the end spirit will
have a nutty/malty note. If it will be left for longer, say 75 hours, more fruity notes will be developed. A typical by
product produced during fermentation is carbon dioxide.

FINISH A term used to describe the longevity of flavors lingering in the mouth after tasting a whisky.
FLOOR
MATING
A more traditional way of malting where barley is spread out on a large floor and turned by hand to allow
germination. Only a few distilleries in the whisky industry still do floor malting’s which has largely been replaced by
drum maltings.
GERMINATION Having stimulated the barley into life during steeping, it is important to maintain a good; even rate of germination
to ensure that sufficient breakdown of the cell wall/protein material (or modification) takes place. To do this, the
steeped barley is cast (moved) from the steeps into a large germination drum. Once casting is complete the drum
is turned to provide an even bed of malt on top of a perforated floor. Cool, humidified air is blown through the malt
to control the temperature and remove excess heat. Traditionally this would have been done at the distillery and
laid out on a concrete malt floor. Only a very few distilleries still adopt this floor malting method and most
distilleries get the malt malted to their specifications and delivered.
GRAIN
WHISKY
While Malt Whisky can only be made from barley, Grain Whisky is made from a mixture of grains, typically wheat
and maize (corn) and malted barley. Grain whisky is distilled in a continuous column still, also known as Coffey
still or patent still. Coffey still distillation is generally accepted to yield lighter and less complex flavor than pot still
distillation.
GRIST A ground up malted barley, which is used for distilling in all distilleries. It can be broken down to three
components; Husk (20%) which is the outer shell of the barley, Grits (70%) which is the main part of the Grist and
contains all the sugar, and flour (10%). Grist is mixed with hot water to form the mash and to extract the sugar
needed during fermentation to produce alcohol.

HIGHLANDS The Highlands is the biggest region and therefore embraces a wide variety of malts. Broadly speaking, these
malts are warm and rounded with spicy notes. The Highland malts include Dalwhinnie, The Singleton of Glen Ord
, Royal Lochnagar, Oban and Clynelish. Defining exactly where to draw the line between the Highlands and
Lowlands has always been a bit of a movable feast. The Wash Act of 1784 drew a line across Scotland between
Dunoon in the west to Dundee in the east. Then, in 1797, an intermediate area was defined which shifted the
Highland line so that it ran from Lochgilphead to Findhorn.
Being so near the coast naturally affects the flavor of the whisky, many of them having a noticeable maritime
character. The Northern Highland distilleries, such as Clynelish are all coastal except for Glen Ord, but that’s only
a few miles from the sea. We sometimes refer to these whiskies as “Coastal East Highlands”. The West Coast
(West Highlands) has a noticeably maritime influence on malts such as Oban.
The landscape of the Central Highlands is mainly mountainous, with hills divided by deep glens, lochs and valleys.
Many distilleries in the region were built along the fertile glens carved out by the River Tay, the longest river in
Scotland. Dalwhinnie, the highest distillery in Scotland, is at the gateway to the Cairngorms. Barley grew well in
the lush valley bottoms and water and peat were in abundant supply. The whiskies produced tend to be lighter
bodied and sweeter than other Highland malts.
ISLAY Islay is 40 kilometers long from east to west, by 32 kilometers broad. It is the most southerly of the western isles
being only a mere 20 kilometers from the north coast of Ireland. As a region, it is neither Highland nor Lowland.
The rocky, heather-covered hills in the north and east of the island rise only to 460 meters and the southern part is
a combination of peat moss and fertile alluvial plain. The whole island is often lashed by gales blowing in off the
Atlantic, but it also enjoys a higher than average amount of sunshine. Port Ellen maltings supplies malted barley to
distilleries on the island each of which has its own specific level of peating. All these rather extreme conditions go
to shape what is regarded as some of the most distinctive malts in Scotland. They are seaweedy, iodine-like and
phenolic. In fact, Lagavulin and Caol Ila are some of the most heavily peated whiskies produced. A dash of Islay
malt gives an unmistakable tang to many blended whiskies.
LOW
WINES
Low Wines are the alcohol produced during the first distillation of the wash in the wash or low wines still. The
name low comes from the low strength of about 22- 24% ABV. The low wines stills can usually be identified
because of the small windows which help the still man to control the boiling process better.

LOWLANDS The Lowlands of Scotland were always better suited to arable farming and, with the improvements in farming
methods it became possible to grow and crop more cereals. Take into account the development of agricultural
equipment like ploughs, the introduction of mechanical threshing mills and reapers, the easy availability of fuel, and
the more sophisticated communications network, it is not surprising that Lowland distilling became large-scale and
industrialized long before it happened in the Highlands. The Highlands of Scotland finish north of the Stirling plain and
west of the rich farmland of Aberdeenshire. Back in the 1700s, the key to distilling in the Lowlands was always the
availability of barley and the development of crop husbandry and harvesting. Distilling in the Highlands tended to be
concentrated close to the area where there were abundant supplies of grain. It was mostly a part-time pursuit,
dependent on agricultural production in a region where the main farming was based on livestock.
The Lowlands, however, were better suited to arable farming and, with the improvements in farming methods it
became possible to grow and crop more cereals. Take into account the development of agricultural equipment like
ploughs, the introduction of mechanical threshing mills and reapers, the easy availability of fuel, and the more
sophisticated communications network, it is not surprising that Lowland distilling became large scale and
industrialized long before it happened in the Highlands.
Glenkinchie is one of only a few Lowland distilleries currently in regular production. Its malt is typical of whisky
produced in this region. Lowland malt whisky has always been lighter and drier in character than that from the
Highlands, which is why it makes an excellent aperitif.
MALT
WHISKY
This indicates that the raw material is 100% malted barley, fermented with yeast and distilled in a pot still.
MALTING The natural process by which barley grains have been allowed to germinate by soaking in water and are then dried.
The barley must be kept at an even temperature and turned regularly. The process of germination converts starch to
sugars that can then be fermented at the distillery.
MASH A mixture of grist and hot water which is created in the mash tun.
MASH
TUN
The large, circular vessels made from cast iron, stainless steel, wood or copper, where the mashing process takes
place.

MASHING Process by which the milled, malted barley (grist) is mixed with hot water and progressively heated to obtain a sugary
liquid called ‘wort’ that gets pumped into the washback where yeast is added to start the fermentation process.
Traditionally, three waters or ‘extractions’ are used in the mashing. The first, which is the third water left from the
previous mashing, is heated to around 63 or 64 degrees centigrade, mixed with the grist in the mashing machine then
filled into the mash tun. The optimum heat at which the enzymes will break down the starch is known as the ‘strike
point’. Control of this temperature is vital for if the water is too hot, it will kill the enzymes.
Rotating rakes revolve in the mash tun and stir the worts, which is then drained off through the holes in the floor into
the “underback”. A second water is added to flush out more converted starch. This water is at a higher temperature of
about 75 degrees centigrade. Sparge water is then added at 85 degrees centigrade to remove the final traces of
converted starch. The sparge water is held in a vessel and is used as the first water for the following mash.
Modern plants use a lauter tun technique where after the first water is drained, water is sprayed onto the bed
continuously. This method is more efficient at extracting the sugar, allowing faster drainage. The solids remaining in
the mash tun (draff) are removed at this point for conversion into cattle food. The hot wort then passes from the
underback through a heat exchanger to reduce the temperature to below 20 degrees centigrade. This is vital. If the
wort is not cooled, the yeast will be killed off.
MASTER
BLENDER
The master Blender is the person responsible for the creation and continued quality control of Scotch whiskies
produced by a company.
MATURATION By law, newly distilled spirit must be matured in oak casks in Scotland for a minimum of three years before it can
be called “Scotch whisky”. A complex exchange, often referred to as a “conversation”, takes place between the
spirit and the cask’s wood, which creates the flavors, strength and balance. The longer whisky is left at the
maturation stage the greater influence the wood will have. The ageing process stops when the whisky is bottled
as, unlike wine, it does not continue to mature in the bottle. Every whisky reaches its peak in terms of age at a
different time and it is the job of the master Blender to find the right whisky at the right time.
MILLING At the mill the malted barley is loaded into the mill hopper and goes through the mill where sets of rollers crack the
husks and grind the malt. It should produce 10% flour, 20% husk and 70% grit. These proportions are checked
very thoroughly because if too fine, the “mash tun” will not drain quickly enough. If too coarse, the liquor will drain
too fast and maximum extraction will not occur.

NEW
MAKE
Spirit freshly distilled and of high strength with around 70% ABV and clean in color. New make spirit is ready to be
filled into casks. Most distilleries dilute the spirit to 63.5% ABV before it is filled into casks to mature.
NOSING Nosing is the process, usually undertaken at whisky tastings, to judge and identify different aromas by smelling
the whisky to categorize it.
OAK The type of wood used to make the casks, principally two varieties of oak. Other wood types have been tried but
Oak is ideal due to its strength, and durability and the range of flavors it develops in maturing whisky.
PEAT Peat (turf) is partially carbonized, decayed vegetable soil that has been compressed over hundreds of years. It
gives off a distinctive smoke when burnt which is very influential in the aroma of some whiskies. It is particularly
notable in the Island malts, especially Talisker, Caol Ila and Lagavulin.
POT ALE Pot ale is a residue left in the wash still after the first distillation which is often mixed with draff to produce animal
feed. Some distilleries also use it as fertilizer on fields.
POT
STILL
A copper distillation vessel, resembling a large kettle and onion or pear shaped. The size and shape of pot stills
varies from distillery to distillery, and pot still variables play an important part in determining the character of spirit
produced. Traditionally distillers are very reluctant to change the shape or size of their stills for fear of changing
the character of their spirit. The pot stills can be categorized into Plain, Ball and Lamp Glass shaped types.
PROOF Proof is a standardized measurement to determine the alcoholic strength. Originally when a mixture of water and
alcohol where poured on a small amount of gunpowder it was possible to determine if the mixture was of high or
low proof. If the powder did not ignite, the mixture had too much water and the proof was considered as low. Spirit
that is 100 degrees proof equals to 57.1% alcohol so 70% proof equal to 40% alcohol according to the British
definition. In the United States the proof number is twice the percentage of the alcohol content measured at a
temperature of 60°F or 15.5°C.

REFLUX In malt whisky production, when pot stills are used to carry out the distillation, the process of vapor condensing
within the still and then re-boiling is called “reflux”. The amount of reflux is influenced by the shape of the still and
by the lye pipe. The more the lye pipe angles upwards, the more reflux is created. Therefore a still with an upward
sloping Lyne arm (or Lye pipe) will have the most reflux resulting in increased copper contact, giving the lightest
spirit, whereas a downwards slopping Lyne arm with less copper contact will have the least reflux and a heavier
spirit.
RYE
WHISKEY
American whisky made from a mash containing a minimum of 51% rye.
REGION The Scotch Whisky Association has defined 5 whisky regions: Lowland, Campbeltown, Islay, Highland and
Speyside. On this website we have created our own regions: Lowlands, Islay, Islands, Highlands and Speyside.
They offer flavors that are hugely diverse - and are all represented in The Classic Malts Selection.
REGION The Scotch Whisky Association has defined 5 whisky regions: Lowland, Campbeltown, Islay, Highland and
Speyside. On this website we have created our own regions: Lowlands, Islay, Islands, Highlands and Speyside.
They offer flavors that are hugely diverse - and are all represented in The Classic Malts Selection.
SINGLE
CASK
A single cask bottling is malt whisky that is the product of just one distillation run, from just one individual cask,
from just one distillery. It is usually bottled at cask strength and the process of chill filtration is frequently omitted.
SINGLE MALT
SCOTCH
WHISKY
Single Malt Scotch Whisky is made of 100% malted barley, is from just one single distillery and has not been
blended with any other product from elsewhere. It must be matured in oak casks in Scotland for a minimum of
three years. Each distillery has a own unique style of character due to ingredients, production techniques and
maturation.

SPRAYSIDE Speyside has two-thirds of the malt whisky distilleries in Scotland and could therefore be rightly acknowledged as
the heartland of whisky production. There are over 50 operating distilleries, which are working, and several that
have been mothballed, although their malts are still available. This area, between the cities of Inverness and
Aberdeen, sweeps from granite mountains down to fertile countryside, where barley is among the crops. It’s about
32 kilometers deep by 50 kilometers broad, and bisected by the river Spey, the fastest flowing of all Scottish
rivers. None of the distilleries draw their production water from it, preferring instead to use some of the many
springs and tributaries that feed it. It is not surprising that the region has gained such pre-eminence. The low
country which lies between the mountains and the sea, called the Laich O’Moray and known as “The Garden of
Scotland”, has wonderfully rich and fertile soil.
Its mild climate and long hours of summer daylight make it perfect barley-growing country. The Speyside single
malts, such as Cragganmore and Glen Elgin, are noted in general for their elegance and complexity, and often
refined smokiness. Notable is the very complex beast of Dufftown – Mortlach. Speyside malts are typically
complex, offering fruity and floral flavors with hints of green apples and citrus notes.
STEEPING Steeping is probably the most important step in malting, as it is here that the barley is “tricked” into growing. In the
field, barley will take weeks, even months, to begin germinating. In malting the onset of germination is achieved in
less than two days. By immersing the barley three times in water, with air rests in between, the moisture raises
from 12% in the original barley to around 46% at the end of the steeping. This “broken” or “multiple steeping”
provides optimum conditions for good germination in the plant.
TASTING The term tasting refers to the evaluation of whisky through visual examination, taste and aroma. Tastings are often
conducted for the pure analysis of the whisky in groups e.g. in panels to award whisky after some pre-defined
criteria, for reference purposes or as a social activity. There is no rule but common are the three stages of
evaluating the whisky. The taster considers first the appearance of the whisky, nosing is the second part where
the taster tries to detect the different aromas. Finally the liquid is tasted. Many add water or ice to see how the
whisky is changing. The whisky glass, air temperature and the time the whisky spend in the glass to breathe can
change the aromas.

VATTED
MALT
A vatted malt is the combination of multiple different single malts from different distilleries. The term is old and the
new “legal” definition is “Blended Malt”.
WASH A liquid normally containing 7-8% ABV produced during the fermentation process. Wash is similar to beer and is
pumped to the wash still for the first distillation.
WORT A liquid that is drained off the Mash Tun, contains high amounts of soluble sugars from the grist dissolved in hot
water. Wort is the liquid that gets cooled down and pumped into the washback where yeast is added for the
fermentation process, where the sugars are changed to alcohol.
WASHBACK Fermentation takes place in a “washback”, a large vat made of larch or pine, or more commonly these days,
stainless steel. The type of material has no influence on the fermentation process.
WATER The importance of water in the production of malt whisky has been known for a long time. Water is used at various
stages throughout the process: malting, mashing, fermentation, distillation and maturation. The water used in the
process is required to be of potable quality, which is free from contaminants, high levels of minerals and organic
matter. The source used by the distillery is important to ensure this quality. In addition to the quality, the other key
point in relation to water is that to help in operating distilleries consistently a constant high volume at a regular
temperature is required. However water is insignificant when it comes to developing flavors.
YEAST This is a living organism classified of the fungus kingdom that is vital for the fermentation process. It is placed into
the mash tun, where it feeds on the sugary worts and produces alcohol and carbon dioxide as by-products.

Whiskey Vocabulary Guide

Recommended

Recommended

More Related Content

What's hot

What's hot (20)

Similar to Whiskey Vocabulary Guide

Similar to Whiskey Vocabulary Guide (20)

Recently uploaded

Recently uploaded (20)

Whiskey Vocabulary Guide