Whisky Glossary: Terms You Need to Know
Whisky Glossary: Terms You Need to Know
If you've ever delved into the world of whisky, you'll have noticed that there's a whole language dedicated to it. Between distillation jargon, Scottish terms, mysterious abbreviations, and references to casks and flavor profiles, it's not always easy to find your way around. That's why we've created this whisky glossary: to help you better understand and appreciate every sip.
TO
ABV (Alcohol by Volume): Indicates the percentage of alcohol contained in the whisky. An ABV of 40% is the minimum standard for a whisky.
Age Statement: The minimum age of the bottled whisky. A "12 years" means the youngest whisky in the blend is at least 12 years old.
Amontillado / Fino / Palo Cortado: Types of sherry previously used in the casks that are used to finish the whisky, each bringing unique characteristics: from the dry and delicate Fino to the intense and complex Palo Cortado.
Angel's Share: The portion of whisky that evaporates naturally during barrel aging. A tribute to the angels, according to tradition.
B
Barrel: A generic term for cask. In Scotch whisky, it's usually 190 liters; in the United States, "barrels" are used for bourbon.
Batch Number: Number that identifies a specific "lot" or bottling lot, useful for tracking production.
Blended Whisky: A mix of grain and single malt whiskies from different distilleries.
Bourbon: American whiskey made from corn (at least 51%), aged in new, charred American oak barrels.
C
Cask: Another term for cask or barrel. Casks play a crucial role in determining the flavor of whisky.
Cask Strength: Whisky bottled directly from the cask, without dilution. Generally has an ABV of over 50%.
Cask Number: Identification number of the cask, useful in limited editions or single casks.
Chill Filtered / Non-Chill Filtered: A method for removing oily residues from whisky. Purists prefer "non-chill filtered" versions to preserve aromas.
D
Dram: Scottish term for a small glass of whisky.
Double Cask / Triple Cask: Whiskies aged in two or three different types of cask to achieve greater aromatic complexity.
AND
Ex-Bourbon Cask: Casks that have previously held bourbon, widely used in Scotch whisky for their sweet, vanilla profile.
Finish / Finishing: Technique whereby the whisky is transferred to a second cask (often ex-sherry or ex-wine) for a short period, adding complexity.
First Fill / Refill Cask: "First fill" refers to casks used for the first time after the previous content (e.g., sherry). "Refill" refers to casks reused multiple times.
Foreshots, Hearts, and Feints: The three stages of distillation. Only the "heart" is retained for aging; the other parts are discarded or redistilled.
Ex-Sherry Cask: A cask that has previously held sherry, used to age whisky and impart sweetness and complexity.
G
Grain Whisky: Whisky produced from grains other than malted barley (such as corn, wheat, or rye), usually in column stills.
M
Mash: The mixture of grains and hot water from which the sugar needed for fermentation is extracted.
Master Blender: The person responsible for blending different whiskies to achieve a specific flavor profile.
N
Natural Colour: Indicates that the whisky has not been artificially coloured (usually caramel (E150) is used).
Neat: Drink the whisky neat, without ice or water.
Non Age Statement (NAS): Whiskies that do not list their age on the label, usually to allow greater blending freedom.
OR
Oloroso: A rich, dry type of sherry, widely used in finishing to impart notes of dried fruit and spice.
On the Rocks: Whiskey served over a single large sphere of ice, which allows for a slower melting.
P
Peat: Peat, a plant material used to dry malt and impart smoky flavors to whisky.
Peated: Whisky produced from peat-dried malt, characterised by strong smoky notes.
Pedro Ximénez (PX): Very sweet and dense sherry, used to finish whiskies that require a sugar component.
Pot Still: Traditional copper still used for the distillation of single malts.
Q
Quarter Cask: Smaller cask (about 125 litres) that accelerates aging by increasing contact with the wood.
R
Rye Whiskey: A dry, spiced whiskey made from rye (at least 51%) and is typical of the USA and Canada.
S
Scotch: A term reserved for whiskies produced in Scotland according to precise rules.
Single Barrel/Cask: Each bottle comes from a single barrel, with no blending.
Single Malt: Whisky produced with 100% malted barley at a single distillery.
Small Batch: Whisky produced in limited batches, often with greater attention to craftsmanship.
Smoky: A term used to describe whiskies with smoky notes, typically peaty.
T
Tasting Notes: Tasting notes that describe aromas and flavors perceived in the whisky.
W
Washback: Container where the fermentation of the wort (wash) takes place after the mash phase.
Conclusion
This whisky glossary is designed to accompany you on a journey of discovery into the rich and fascinating world of whisky. Whether you're a curious novice or an experienced collector, knowing these terms will allow you to delve into the unique nuances of each spirit and make every tasting an even more informed and memorable experience. Every word, every definition will help you better understand the processes, traditions, and secrets that make whisky an art to be appreciated.
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