Click a letter to alphabetically locate a whisky related terminology or phrase.

A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y

A

ABV

The alcoholic strength of a drink is measured in ABV. The percentage of ethanol present determines its potency and affects the drinking experience greatly; water has an extremely low level (0%), while pure alcohol can reach up to 100%.

Read more: What is peated whisky?

Ardmore

Ardmore is a Highland single malt whisky that has been distilled in Scotland since 1898. The Ardmore distillery is located in Kennethmont, a village in the heart of Speyside. Ardmore whisky is renowned for its distinctive smoky flavour, which comes from the unique way that the kilns are fired.

Ardnamurchan distillery

The Ardnamurchan whisky distillery is located on the Ardnamurchan peninsula near Lochaber in the western highlands of Scotland, one of the most remote in the country. Having only been built in 2014, it’s one of the newest distilleries in Scotland. The distillery produces single malt whiskies, both peated and unpeated, which is made using water from nearby springs and barley from the local area.

Read more: What is peated whisky?

ASB

The American Standard Barrel, or ASB, is the most common type of barrel used for bourbon and whisky production in the United States. ASBs are made of white oak, which imparts a subtle yet distinct flavour to the spirit.

ASBs are typically charred on the inside, which helps to further extract flavours from the wood. The char also acts as a filter, trapping impurities and helping to produce a smooth final product.

ASBs cannot be reused for making bourbon, therefore are typically dismantled, exported to Scotland and repurposed for making Scotch whisky. The staves are often rebuilt into the most common Scotch cask types; either a ‘Hogshead’ or a ‘butt’.

Aqua Vitae

Latin for ‘water of life’ which refers to the earliest form of distilled spirit.

B

Balblair

Balblair whisky is a single malt Scotch whisky produced in the Edderton area of Ross-shire, Scotland. The Balblair distillery was founded in 1790 by John Ross, and it is one of the oldest working distilleries in Scotland. Balblair whisky is distilled using traditional methods and matured in oak casks for a minimum of 12 years.

Balvenie

Balvenie is a single malt Scotch whisky that is produced at the Balvenie distillery in Dufftown, Scotland. The Balvenie distillery was founded in 1892 by William Grant. The Balvenie whisky has a distinctively honeyed flavour profile, and it is aged in oak barrels that have previously been used to age sherry. The Balvenie whisky is known for its smooth taste and its notes of vanilla, citrus, and cinnamon. The Balvenie distillery offers tours of their facility, and visitors can observe the traditional methods that are used to produce their whisky.

Read more: What is peated whisky?

See also: Kilning | Malting | Peat | Peat Reek | Peat Smoke

British Barrel

A traditional oak barrel used in the UK, often for storing beer, cider, or whisky, with an average capacity of about 163.7 litres (36 US gallons). The relatively small size of the British Barrel allows for a higher surface area to liquid ratio, which can accelerate the aging process and impart more intense oak flavours to the whisky.

Bruichladdich

Bruichladdich is a whisky distillery on the Rhinns of Islay in Scotland. The Bruichladdich distillery produces various single malt Scotch whiskies which have caught the attention of the whisky world for their progressive branding, flavours and sustainable practices. Originators of the most heavily peated whisky in the world, Bruichladdich represent the next generation of whisky distillers.

Read more: What is peated whisky?

C

Campbeltown

Campbeltown is a town located on the Kintyre peninsula in southwest Scotland. It is best known for its whisky production, with over 30 active distilleries at the height of the industry in the 19th century. Today, only three active distilleries remain, but Campbeltown is still considered an important region for whisky production.

Active distilleries: Glengyle, Glen Scotia and Springbank

Carbon Dioxide

Carbon dioxide (CO2) is created during whisky making when yeast is added to the wort (malted grain and water mixed together). The yeast feeds on the natural sugars in the malted grain which begins to ferment, thus creating ethanol and carbon dioxide.

D

Dalmore

The Dalmore whisky distillery is located in Alness in the northern highlands of Scotland on the Cromarty Firth. The distillery was founded in 1839 by Alexander Matheson, and it remains in operation today. Dalmore whisky is made using water from the nearby River Averon and barley from the local area. Their flagship 12 year old whisky is matured in white oak ex-bourbon casks and then oloroso sherry casks for a minimum of 12 years, and it is characterized by notes of winter spices, citrus, chocolate, and vanilla.

Dalwhinnie

The Dalwhinnie whisky distillery is located in the Highland village of Dalwhinnie Scotland as part of the Highlands region. The distillery is situated at 1,000 feet above sea level, making it the second highest in Scotland. The whisky made at Dalwhinnie has a reputation for being smooth and sweet, with notes of honey and heather. The distillery uses clear spring water water from the nearby Lochan-Doire-Uaine (a fresh water loch) which is said to contribute to the flavour of the whisky.

Deanston

The Deanston whisky distillery is located in the town of Deanston, near Stirling, Scotland. The relitively young distillery occupies an old cotton mill, situated directly on the banks of the River Teith and has been in operation since 1965. Flowing over granite, the nearby river provides very soft water which the distillery uses as their main water source. The whiskies produced at Deanston are predominantly unpeated single malts, known for their light, fruity flavours. The distillery is open to visitors, and offers tours and tastings throughout the year. Deanston also has a visitor centre, which houses a museum and a shop selling whisky-related merchandise.

Demi-Muid

A French phrase to describe a large oak barrel used for maturing wine. They typically have a capacity of 600 litres.

Devil’s Cut

The portion of whisky absorbed into a casks porous wooden staves. As a means of subtractive maturation, this consequential loss reduces the overall volume of distillate within the cask. The absorption-rate depends on the porosity of the wood used to make the cask and whether it’s been previously used. For example, a virginal first-fill cask will be more absorbent than a 2nd or 3rd fill cask.

Dilution

Also known as cutting, dilution is the method of reducing the alcohol level of a cask strength whisky by mixing it with purified water. Dilution is a common practice used to create consistent ABV percentages as well as to increase yield.

E

Eastern Canadian Whisky

Whisky made in eastern Canada which is predominantly made with corn, wheat or rye. Canadian whisky is commonly referred to as ‘rye whisky’ despite low percentages of rye actually being used in the mash bill. Eastern Canadian whisky distilleries include Hiram Walker, Forty Creek and Valleyfield.

Edradour

Edradour Distillery is situated in the Perthshire village of Pitlochry (Highlands) and is one of the smallest distilleries in Scotland. Production is run by just three men and the distillery produces 12 barrels per week.

European Oak

A timber usually originating from France or Spain which is often used to make sherry casks. Many whisky distilleries use these ex-sherry casks in which to mature their whiskies. The biological name for European Oak is Quercus rober or Quercus patraea.

See also: American White Oak | Cask | First Fill | Maturation

Excise Act

Also known as the ‘Wash Act’, this was the legalisation of whisky making in the UK in 1823 led by Lord Wallace. This enabled the legal production of whisky which could be regulated and taxed and marked the end of illicit distillation in Scotland.

F

Feints

The last phase of distillate that runs off the spirit still during the second distillation process. Also known as feints or ‘the final cut’ the tails begin to flow after the desired ‘centre cut’ distillate has been captured from the spirit still. Occurring near the end of distillation, fusel oils begin to appear which are undesirable and would otherwise impede the spirit’s purity.

Depending on the distillery and their style of whiskey, a small amount of the feints may also be included with the centre cut.

Fermentation

The process of sugar being turned into alcohol by yeast. This stage in the whisky making process is when distillers yeast is added to the sugary liquid from the mash (wort).

G

German Whisky

Whiskies produced in Germany from distilleries such as Liebl, Blackwood, Blaue Maus, Hammerschmiede and Höhler.

Germination

To make whisky, a grain such as barley is ‘fooled’ into growing. This process involves soaking the grain in water multiple times to initiate growth. Biologically, this is known as germination which converts the starch within the grain to malt sugar, breaking the husk via development of the first roots.

See also: Kilning | Malting | Malted Barley | Steeping

Glencadam

Glencadam distillery, located in Brechin, Angus, Scotland and currently produces one type of single malt Scotch whisky. Glencadam is owned by Angus Dundee plc and the majority of their whiskies are sold either for use in blended brands or by blenders.

Glencairn Glass

A small, tulip-shaped drinking glass specifically designed for drinking whiskey. The name derives from its designer and developer (Raymon Davidson) from Glencairn Crystal Ltd who took inspiration from nosing copitas used in whisky labs. The tulip-shape is designed to funnel a whisky’s aroma towards the nose during nosing and tasting. The Glencairn glass is also known as a snifter, stem or nosing glass.

See also: Copita | Nosing Glass | Quaich | Snifter | Tumbler

Glen Deveron

Made in the Macduff distillery in Banff (north eastern Scotland) Glen Deveron is a single malt whisk. Glen Deveron and The Deveron were both named after the nearby Deveron River that runs alongside the Macduff Distillery.

Glendronach

Glendronach Distillery is a renowned whisky distillery located in Forgue, near Huntly, Aberdeenshire, Scotland. It is known for its smooth, traditional Highland Single Malt Scotches. Glendronach’s malts are made from the highest-quality malted barley and crystal-clear water coming from the nearby Dronac Burn. Glendronach offers several signature malts including the original 12 year old, alongside their 15, 18 and 21 year old expressions.

Glen Garioch

Glen Garioch whisky distillery has a long, distinguished history in Scotland dating back to 1797. It is located in the quaint, historic market town of Oldmeldrum near Aberdeen in North East Scotland and sits within the fertile green landscapes of Aberdeenshire. Glen Garioch produces a delicious Highland malt whisky only in small batches and avoids chill-filtering.

Glengoyne

Glengoyne Distillery is a prestigious whisky distillery with a rich history, having been in continuous production since 1833. Located north of Glasgow, Scotland at Dumgoyne, Glengoyne prides itself on its unique process of producing Highland single malt whisky that is matured in the Lowlands. Glengoyne stands out amongst other distilleries in being able to retain the character of Highland whisky while bringing the subtle sweetness of Lowlands whisky to each cask-aged batch.

Glenmorangie

Glenmorangie is a distillery situated in the Highland town of Tain, Ross-shire, Scotland. Glenmorangie has been producing single malt Scotch whisky since 1843 and has the tallest stills in Scotland. It is owned by The Glenmorangie Company Ltd which is a subsidiary of Louis Vuitton Moët Hennessy. Glenmorangie offers a range of Oak-aged whiskies that vary from 10 years old to 25 years old, as well as regular cask finishes, extra matured bottlings, and a selection of special edition bottlings.

Glengyle Distillery

The Glengyle distillery is located in Campbeltown, Argyll & Bute, Scotland. Established in 1872, Glengyle closed in 1925. Following a 75 year closure, the distillery was reinstated in 2004 producing a new range of whiskies under the brand name Kilkerran. Once more, the distillery uses traditional techniques to produce its single malts in what was once the whisky capital of the world.

See also: Campbeltown | Glen Scotia | Springbank

Glen Scotia Distillery

Glen Scotia distillery, often referred to as The Scotia or Old Scotia, is a single malt Scotch whisky producer located in Campbeltown, Scotland. Established in 1832, Glen Scotia whisky distillery is one of only three remaining distilleries that remain in the small Campbeltown region. Glen Scotia produce a range of peated and non-peated whiskies using malted barley and water derived from the nearby Crosshill Loch.

Read more: What is peated whisky?

See also: Campbeltown | Glengyle | Springbank

Glenturret

Glenturret Distillery is the oldest in Scotland, having produced single malt Scotch whisky since 1763. It’s located in a hidden glen two miles northwest of Crieff in Perthshire. The distillery water from the nearby Loch Turret for its whisky making process, allowing the distillery to craft characterful and complex whiskies that have earned it its legendary status as the ‘Spiritual Home of Highland Whisky’.

Gorda

An exceptionally large oak cask, with a capacity of approximately 700 litres (185 US gallons), typically used in the production of American whiskey. The Gorda’s vast size makes it a rare sight in Scotch whisky maturation as it verges on the maximum permitted volume. Gorda casks have a very low surface area to liquid ratio, which slows the aging process, allowing the whisky to mature gently over an extended period.

Grain Whisky

Whisky made from cereals such as corn, rye, wheat, millet, maize, oats or un-malted barley. These are typically made using column stills instead of pot stills. Grain whiskies made in Scotland or Ireland are predominantly used for making blended whisky.

Most American and Canadian whiskies are also considered grain whiskies. This is because they use these cereals as their main grain component with a minority portion of malted barley to provide the necessary enzymes for fermentation.

Green Malt

Wet barley that has been steeped in water, has begun germination but is yet to be dried.

See also: Floor Malting | Kilning | Malting | Steeping

Grist

The collective term for barley which has been ground in a malt mill into three grades of coarseness; husk, grits and flour. The grist is mixed with hot water inside a Lauter tun or Mash tun to extract starches and fermentable sugars to make a sugary liquid known as wort.

Example grist ratio;

20% husk (Coarsest)
70% grits
10 % flour (Finest)

By varying the coarseness of the mixture, this allows the maximum extraction of starches from the barley during mashing. The husks assist with drainage whilst the grits and flour release the majority of the starch.

See also: Lauter Tun | Steeping | Malting | Mash | Mashing

Guaiacol

A sub type of phenol which imparts a brunt, smoky flavour in whisky.

See also: Cresol | Phenols | Syringol | Xylenol

H

Hammer Mill

A motorised mill for processing malted grain. Hammer mills are a sub-type of malt mill featuring a cylindrical drum containing a central rotating spindle with a series of hammers mounted to it. As the spindle rotates, the hammers ‘flail’ outwards due to centrifugal force whilst grain is simultaneously fed into the drum. The hammers crush the grain against the inner walls of the drum, thus producing a coarse mixture known as grist.

One of the few whisky distilleries to use a hammer mill is the Teaninich whisky distillery in Alness, Scotland. Uniquely, they also use a mash filter instead of a mash tun to make their wort.

Hakushu

Hakushu distillery is one of the premier Japanese whisky distilleries renowned for its exemplary single malt and blended whiskies. Located in the Toribara locality of Hakushū, Yamanashi Prefecture, Japan, the Hakushu distillery was established in 1973 on the slopes of Mount Kaikoma. It is part of the Suntory group and overlooks pristine forest scenery. The distillery draws its water source from nearby Mount Kai Komagatake, which produces some of the purest water in Japan.

Heads

The first third of distillate during the distillation process. Also known as foreshots or ‘the first cut’ the heads are an unpleasant and potentially toxic liquid containing acetone, ethyl acetate and acetaldehyde. Undesirable and harmful, the heads are separated from the centre cut during distillation from the spirit still.

See also: Centre Cut | Distillation | Feints | Foreshots | Tails

Heat Exchanger

A device used by distilleries to cool wort after mashing. Heat exchangers (or more commonly, plate heat exchangers) use cold freshwater to cool the wort without mixing the two liquids.

Read more: What is peated whisky?

I

Independent Bottler

A company who bottles its own whiskies but does not distil their own. Independent bottlers source their whiskies from external distilleries to make their own whisky, which is often blended.

Indian Whisky

Whisky that is produced in India. Famous brands include Rampur, Paul John and Amrut.

Read more: What is peated whisky?

See also: Campbeltown | Highlands | Lowlands | Speyside

Isle of Barra Distillery

Established in 2003, Isle of Barra Isle of Barra is currently in the process of constructing a future whisky distillery at Borve, a small landholding the island of Barra off the west coast of Scotland. When completed, Isle of Barra Distillery will produce its own single malt whisky to accompany its current range of gins.

J

Jameson

Jameson whisky is an iconic Irish whiskey produced by the world-renowned Midleton distillery located in Cork, Ireland. Jameson is known for its smooth finish and robust, inviting aroma. Jameson whiskey is triple distilled made from both malted and unmalted barley.

K

Keeper of the Quaich

An honorary title awarded by the Keepers of The Quaich Society to someone who has demonstrated outstanding achievement in their work, writing or evangelism related to Scotch Whisky.

Read more: What is peated whisky?

Knockdhu

Knockdhu distillery is located in Knock, Aberdeenshire, Scotland and was founded in 1893. There they produce the award winning anCnoc range of peated and unpeated single malt whiskies, ranging from 12, 16, 18, 24 and 35 year old expressions.

Read more: What is peated whisky?

L

Labelling

Part of the bottling process, labelling is the addition of an adhesive label to the bottle to communicate company branding, age, ABV and other information about a particular type of whisky.

Read more: What is peated whisky?

See also: Islay | Malted Barley | Peated Barley | Peat

Lagavulin

Lagavulin distillery is located in the small island village of Lagavulin on the south side of the isle of Islay, Scotland. Lagavulin is one of the oldest distilleries in Scotland, founded in 1816 by John Johnston. Lagavulin produces single malt whisky that is both robust and full-bodied with a peaty flavour. Lagavulin’s water source comes from Solum Lochs which are adjacent to the distillery, providing pure water containing peat and minerals essential for Lagavulin’s distinct whisky-making process.

Read more: What is peated whisky?

See also: Islay | Malted Barley | Peated Barley | Peat

Lauter Tun / Full Lauter Tun

A large cylindrical tank for mixing grist with hot water. Lauter tuns are a modernised method of mashing which use motorised rakes to agitate the mash mix. This agitation encourages extraction efficiency of the starches and sugars within the grist.

There are two types of Lauter tun.

Semi Lauter Tun, where the rakes simply rotate in a circular sweeping motion through the mash
Full Lauter Tun, where the rakes both rotate and vertically undulate for increased agitation of the mash.

Lauter tuns and Mash tuns both use drainage slots at the base of the tank which allows the sugary liquid (wort) to be drained and collected for the next stage of production (fermentation).

Many distilleries mash several times from one batch of grist in a process known as batch infusion mashing. The grist is mixed with batches of increasingly hot water, with each phase being drained before the next. Batch infusions can happen up to four times to extract the maximum amount of sugars for the wort.

Lewis

The Isle of Lewis is the northern portion of Lewis and Harris, the largest island of the Western Isles or Outer Hebrides archipelago in Scotland. These two regions are often deemed as separate islands despite being part of the same land mass.

M

Madeira Drum

A short, stout wine cask made from European oak with a capacity of 650 litres.

Maize Whiskey

Also known as corn whiskey, this grain whiskey made from the cereal plant ‘maize’ which can be grown in either central America or southern Europe such as Spain. In America, Maize whiskey must contain a minimum of 80% maize in the mashbill, often with the inclusion of sugar. It typically produces a sweet flavoured spirit.

Malt

Any cereal grain which has been steeped, germinated and kilned. This means the grain has been soaked in water, encouraged to sprout and then ‘halted’ via heating. For making whisky, malted grains are usually barley, rye, wheat or corn (maize).

Malt Mill

A two-stage motorised mill which cracks the husks of malted grain and grinds it into a mixture known as grist. Milling the malt allows the maximum amount of sugar to be extracted during ‘mashing’ where the grain is repeatedly soaked in increasingly hot batches of water. In Scotland, malt mills are usually made one of two manufacturers; Porteus or Robert Boby.

Malting

A controlled three step process that encourages the correct level of germination of a grain such as barley. Malting involves, steeping, germination and kilning. First, the grain is soaked in water (steeping) multiple times and left to air dry to initiate growth (germination). To halt the germination, the grain is then heated in a process known as kilning. Malting makes the sugars and starches more available for extraction during the process of mashing.

Malted Barley

Barley grain which has been undergone the process of malting which involves, steeping, germination and kilning. First, the grain is soaked in water (steeping) multiple times and left to air dry to initiate growth (germination). To halt the germination, the grain is then heated in a process known as kilning. Malting makes the sugars and starches more available for extraction during the process of mashing.

Maple Whiskey

Whiskey which has been matured in maple syrup casks.

N

NAS Whisky

An acronym for No Age Statement on a whisky bottle.

O

Oak

A deciduous hardwood used to make whisky casks. Oak staves are usually either European or American white oak and are relitively resinous.

See also: American White Oak | European Oak

Oat Whiskey

A whiskey made from oats. More common in America in whiskeys such as Oregon’s Ransom, The Emerald, Oatrage, Stone Barn and Koval.

Oban

Oban distillery is located on the west coast in Oban, Scotland, and was established in 1794, before the town of Oban sprung up around it. Owned by Diageo, Oban only has two stills – one wash and one spirit – and sources its water from two lochs in Ardconnel.

Octave Cask

Octave whisky casks are a very small vessel, with a capacity of between 40-50. Being 1/8^th of the size of a sherry butt, its name originates from music referring to the poetry octaves of 8. Octave casks have a high wood to whisky ratio, allowing for an influx of aromas and colour in an accelerated timeframe.

Octomore

A series of whisky made by the Bruichladdich whisky distillery on the isle of Islay. Famously, it is regarded as some of the most heavily peated whisky on the market.

Read more: What is peated whisky?

See also: Bruichladdich | Peat | Peated Whisky | Islay

On The Rocks

An American slang phrase for drinking whisky with ice.

Read more: What is peated whisky?

P

Pagoda Roof

A curved chimney cover to protect a distillery’s kiln from rain. More correctly referred to as cupolas, pagoda roofs are a characteristic chimney cap seen on the roofs of distilleries such as Laphroaig, Highland Park or Balvnie who malt their own barley.

See also: Kilning | Peat | Peat Reek | Peat Smoke

Palletised Warehouse

One of three ways to store whisky casks, a palletised warehouse uses stacked pallets upon which casks can be stored upright. Unlike a traditional low-roofed, earthen-floored Dunnage warehouse, palletised warehouses are much taller in height with concrete floors. This allows machinery such as forklifts to operate which results in cheaper and more efficient operation.

Palate

The initial taste and flavours of a whisky.

Read more: What is peated whisky?

See also: Peat | Peat Smoke | Peated Whisky | Phenols | PPM

Peat Smoke

The aromatic but pungent smoke emitted from peat fire. Also known as ‘peat reek’ this smoke is used to flavour malted grain such as barley as it dries during the process of kilning.

Read more: What is peated whisky?

Peated Whisky

Peated whisky is made with malted barley which has been steeped in water and then dried with heat from a peat fire beneath. Peat (a dense bog soil) is burned to create the fire which imparts a characteristic and smoky flavour via aromatic hydrocarbons known as phenols.

Read more: What is peated whisky?

See also: Phenols | Phenolic Content | Peat

Preparation of Casks

The process of heating the interior surface of a cask to make the staves pliable and to activate the cellulose within the wood to impart flavour in a whisky. Using a heat source called a brazier, the staves are heated to 150°C which allows them to be curved.

Prohibition

The banning of the production, transportation and sale of alcohol in America between 1920 and 1933 under the Eighteenth Amendment. The only alcohol permitted by the federal government was that which was prescribed by a doctor, usually in the format of whiskey. Prohibition last 13 years and incited illicit black-market trades known as bootlegging or moonshining.

Prohibition Whiskey

Whisky which was produced between 1920 and 1933 during the US prohibition. During the ‘drought’ the only alcohol permitted by the federal government had to be prescribed by a doctor, usually in the format of whiskey.

See also: Bootlegging | Excise Act | Moonshine | Poitín | Prohibition

Proof

The previously used measure of alcohol strength. Proof measures the ethanol content within alcohol which was replaced with ABV in Britain on January 1st 1980.

Q

Quarter Cask

The smallest of whisky casks with a capacity of between 45-50 litres. Due to their size, the whisky has greater surface contact with the interior which can hasten the maturation period.

Quaich

A traditional, two handled shallow drinking vessel, usually made from wood, stone, horn or soft metals such as pewter or brass. Quaichs have been used for centuries in Scotland and remain a part of the country’s culture until this day, being popular items for social gatherings and even gifted at ceremonies such as the Glasgow 2014 Commonwealth Games.

R

Racked Warehouse

One of three ways to store whisky casks, a racked warehouse uses steel frames upon which casks can be stored upright. Unlike a traditional low-roofed, earthen-floored Dunnage warehouse, racked warehouses are much taller in height with concrete floors. This allows machinery such as forklifts to operate which results in cheaper and more efficient operation.

Red Layer

The middle layer between a cask’s charred interior surface and the un-charred original timber. In a cross-section of a cask stave, the red layer lies between the innermost and outermost surfaces which often has a reddish hue to it, hence the name.

See also: Alligator Char | Charring | Staves | Toasting

Refill

A cask which has already been used to mature whisky. A refill cask often imparts less flavour compared to a ‘first fill’ cask.

See also: First Fill | Reused Cask | Second Fill

Reflux

When vapourised alcohol recondenses into a liquid state before being redistilled once more, evaporating back into vapour. Reflux can occur due to the shape of the still being used as well as connecting components such as the swan neck or lyne arm.

A good example of reflux is within American style column stills. Inside, the spirit repeatedly refluxes, becoming stronger and stronger as it makes it’s way up the column.

S

Saladin Box

A large rectangular concrete trough in which germinated barley (green malt) was agitated and turned via mechanised paddles to prevent their roots from tangling. The Saladin box was invented in the late 1800’s by Charles Saladin to alleviate the intense manual labour involved with traditional floor malting. Saladin boxes are rare nowadays as they’ve predominantly been replaced with drum malting technology which is carried out by commercial malt plants. Very few distilleries malt their own barley, with only a handful in Scotland who still use the traditional floor malting technique.

Scapa

Scapa whisky distillery sits at the edge of Scapa Flow in Orkney, Scotland. This sprawling distillery is situated just 1⁄2 mile (800 metres) south of the Highland Park Distillery, making Scapa Scotland’s second-northernmost whisky distiller. Scapa prides itself on its ‘natural nature,’ producing a range of discreetly smoky single malt whiskies that contrast tones of honey and heather with a wisp of peat smoke.

Read more: What is peated whisky?

Second Fill

A cask being used again to mature whisky. Second fill casks are less intense when it comes to imbuing flavour and are therefore used for longer periods to mature whiskies beyond 21 years.

See also: Cask | First Fill | Maturation

Semi Lauter Tun

A large cylindrical tank for mixing grist with hot water. Semi Lauter Tuns are a modernised method of mashing which use motorised rakes to agitate the mash mix. This agitation encourages extraction efficiency of the starches and sugars within the grist.

There are two types of Lauter tun.

Semi Lauter Tun, where the rakes simply rotate in a circular sweeping motion through the mash
Full Lauter Tun, where the rakes both rotate and vertically undulate for increased agitation of the mash.

Lauter tuns and Mash tuns both use drainage slots at the base of the tank which allows the sugary liquid (wort) to be drained and collected for the next stage of production (fermentation).

Sherry Butt

A large cask made from Spanish Oak or American White Oak used to mature sherry. Usually has a capacity of 475-500 litres.

Sherry Cask

A large cask made from Spanish Oak or American White Oak used to mature sherry. Usually has a capacity of 475-500 litres.

Shinshu Mars

Shinshu Mars is a whisky distillery located in Miyada, a village in Nagano Prefecture, Japan. Founded in 1985 and operated by Hombo Shuzo Co. Ltd, the distillery was temporarily closed between 1992 and 2011 due to a period economic stagnation in Japan.

Single Cask

A whisky which has been matured and then bottled from one single cask.

T

Taste

The flavour profile of a whisky which is detected through the tongue and mouth.

See also: Body | Colour | Palate | Tasting

Tasting

The analytical and descriptive process of determining a whisky’s colour, smell and taste. Tasting or tastings can be carried out on your own or in a group. Comparing two or more different whiskies is common for group tastings, especially on whisky experiences or tours as they can be compared and to each other.

See also: Body | Colour | Palate | Taste

Tails

Depending on the distillery and their style of whiskey, a small amount of the tails may also be included with the centre cut.

Tairsgear / Tairsgeir

A traditional tool used in Scotland and Ireland to cut peat. It has a long wooden handle with an angled metal cutting blade. This blade is swung into the face of the peat bank (ditch) which cuts a long block of the soil which is then tossed and later ‘stacked’ to dry.

U

Uisge Betha

Irish Gaelic for ‘water of life’ which refers to the earliest form of distilled spirit.

V

Vintage Whisky

Similar to a NAS (no age statement) whisky, this is when a label states the year of distillation but not the time of which it was matured.

See also: Age | Maturation | NAS Whisky | Small Batch

Virgin Oak

A cask which has never contained any alcohol or spirit before being used to mature or finish a whisky. In America, it is stated by law that all US whiskey must be matured inside virgin oak casks for at least 2 years. These casks are then dismantled and sent to countries such as Scotland and Ireland to be rebuilt and used again.

Interestingly, the Lowland distillery Deanston use virgin oak casks to finish some of their whiskies which is relatively unusual in Scottish whisky making.

W

Warehouse

A dedicated building used to store whisky casks. Warehouses were originally called a Dunnage, however in today’s modernised industry there are now palletised and racked iterations.

Wash

A sugary liquid which has been fermented with yeast to make a basic form of beer. The wash is fermented inside large vessels known as wash backs which can take between 2-4 days, depending on the distillery’s desired flavour. This wash is the initial liquid which is distilled inside a wash still.

Wash Still

The first of two sequential stills which distils the fermented wash (beer) into low wines. Wash stills are usually made of copper and are larger than spirit stills.

See also: Beer | Low Wines | Spirit Still

Washback

A large cylindrical fermentation tank. Washbacks are used to store and ferment the sugary liquid known as wort with yeast to make it into a beer known as ‘wash’. Traditionally, washback tanks are made with uniform timber such as larch or Oregon pine, however cast iron and stainless-steel versions exist also.

The benefit of wood is that it mitigates heat; a common side effects of fermentation as the yeast converts the wort into wash.

Modern washbacks typically feature foam beaters (at the top) and bottom agitators (at the base). Together, these minimise beer foam accumulating on the top whilst ensuring better yeast distribution during fermentation.

X

Xylenol

A sub type of phenol which imparts a sweet, medicinal flavour in whisky.

See also: Cresol | Guaiacol | Phenols | Syringol

Y

Yamazaki

Yamazaki distillery is a notable whisky producer located in Shimamoto, Osaka Prefecture, Japan. Founded in 1923 and owned by Suntory, Yamazaki was one of the first Japanese distilleries to produce commercial whisky. The Yamazaki distillery employs a total of twelve stills (six wash stills and six spirit stills) to bring its aged single malts to life.

Yeast

A type of fungus which converts sugar into alcohol. To make whisky, distiller’s yeast is added to the sugary liquid (wort) which ferments into a basic type of beer called the ‘wash’ inside a large cylindrical tank called a washback. Yeast is one of the three key ingredients used to make whisky including water and a type of cereal grain such as barley.

Predominantly, distillers’ yeast is used to make whisky however distilleries are now experimenting with using naturally cultivated yeast from on-site sources such as fruit trees. Lindores Abbey distillery (Lowlands, Fife) is trialling natural yeast sourced from their onsite apple and pear trees.