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The traditional timber from which casks are made. Bourbon casks are made from American white oak, sherry butts from European oak.
See "Casks".
A distillery which is working and producing spirit or in its silent season. Although such a distillery is maturing the spirit it has produced, it may not have been producing for a sufficient number of years in its present form to be making its whisky available for wholesale or retail.
Following the current popular trends in food and drink, this is whisky made from barley grown in ground free from inorganic fertilizers and treated with non-chemical pesticides.
Refers to the specific gravity of the wort from which the final spirit is derived.
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P
Characteristic style of roof found on a traditional distillery Kiln. Roughly pyramidal and surmounted by a square chimney or vent with its own pyramid-shaped cover. The chimney or vent often contains a fan which draws the smoke up through the malt.
A device for the distillation of whisky from grain. Two column stills are used, known as the analyser and the rectifier, and the process runs continuously. It was originally invented by Robert Stein and updated to the twin-column design by Aeneas Coffey, a former Inspector-General of Excise in Ireland.
Partially carbonised vegetable tissue formed by partial decomposition in water of various plants. Different types of plant life, in the different regions and districts, create different types of peat which impart, in turn, different flavours and character to the finished whisky via the peat reek from the burning of dried cut peat to dry the malted barley or via the water used flowing naturally over and/or through uncut peat beds.
Usually some or all of the heat used in the Kiln comes from the burning of dried peat in the Kiln's fire which creates the peat reek that helps to flavour the more peated malted barleys.
The smoky flavour imparted to the malt during its time in the Kiln due to peat smoke condensate settling on the grain and increasing its phenol content.
Malt whisky showing strong smokey flavour characteristics peculiar to the spirit being made from barley which has been Kiln dried with peat.
Traditionally the dry measure of 2 imperial gallons. See "Boll".
The name given to the bed of germinating barley on the floor of the Malt House.
Introducing yeast into the wort in a Washback.
See "Burnt Ale".
See "Low Wines or Spirit Still" or "Wash Still".
(US term) In North America, the process in which malt is added to the grist before cooking.
In the British system, proof spirit at 51°F weighs exactly 12/13ths of a volume of distilled water equal to the volume of the spirit. Effectively, proof spirit contains 57.1% spirit and 42.9% water. The strength of whisky is now measured as the percentage of alcohol by volume (abv) at 20°C (68°F) which means that proof spirit is 57.1% abv. In the United States, a proof system is still operated whereby 100° American Proof equates to 50% alcoholic volume. Therefore 100° Proof (British) is some 14% stronger than 100° Proof (American).
For scottish distilleries, standard bottlings are at 40% abv, generally for home consumption (this suits UK tax laws), and 43% abv, generally for export, and other diluted strengths are known. Increasingly, producers are providing cask strength bottlings as well at 55% - 65% abv (depending upon the particular distillery).
One Imperial gallon of spirit at proof strength i.e. 57.1% abv at 51°F (11.5°C). This unit of measure is now giving way as a method of expressing a distillery's capacity to "litres of pure alcohol". See "LPA".
A cask of equal capacity to a butt, although shorter and fatter.
Whisky made just from malted barley and that has not been blended with anything else. It may be just the product of one distillery (more usually called a single malt) or it may be a mixture of malt whiskies from more than one distillery (more usually called a vatted malt). Any age statement refers to the youngest component whisky. See also "Single Cask", "Single Malt", "Vatted Malt" and "Blended Whisky".
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Deriving from the gaelic word "cuach" meaning a drinking bowl or tureen, a quaich is an ancient two-handled Celtic drinking vessel whick has, over time, become synonymous with whisky.
See "Casks"..
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(US term) The building in which whiskey is aged, sometimes referred to as the warehouse.
Transferring spirit into casks from another container, for instance a damaged cask or a tanker.
Stirring rakes and blades in the Mash Tun.
Receiver
See "Charger".
(US term) A layer of caramelised wood sugars that is formed when the barrels are 'toasted' and charred.
Refers to casks that have already been used at least once for whisky maturation (first fill) and are being pressed into service again. Second fill and third fill are not uncommon.
The condensing of spirit vapour on the still neck, the condensate then running back down into the Still to be distilled again.
There are four whisky-producing regions in Scotland. They are Campbeltown, Highlands, Islay and Lowlands. They are sub-divided, except Campbeltown, into sub-areas called districts.
(US term) The wooden structures on which barrels of whiskey rest during ageing. They are also the tall stacks of suger maple wooden planks that are burned to produce the charcoal through which Tennessee whiskey is filtered.
The Roller Mill is a machine used to mill the malted barley (by passing the grain between heavy steel rollers), after it has been "dressed" in the Dresser, into a coarse grist which is then stored, prior to use, in the Malt Grist Hopper.
A device consisting of a number of chains connected to a revolving arm and fitted inside Wash Stills which are directly fired from below by open flames (usually peat or coal). The purpose of the chains is to scrape the bottom of the Still and prevent any particles of unfermented matter or yeast from settling and sticking to it and being scorched by the fire underneath. The gear which drives the chains used to be fitted with a bell so that the stillman knew it was working correctly. The use of Steam Coils has largely made the rummager redundant.
Run or runnings is the colourless spirit at various strengths and purity which passes from the Stihe Worm Tub or Condenser.
Whiskey made from at least 51% rye. Production is similar to that of bourbon.
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S
A type of maltings named after its French inventor. Barley is placed in a long metal box and continuously turned by large revolving forks which move along the inside of the box. It came into use in the 1950s, originally at the North British, Tamdhu and Glen Ord distilleries.
A spirit obtained by distillation from a mash of cereal grains saccharified by the diastase of malt. By law, it cannot be called Scotch whisky unless it has been distilled in Scotland and has matured in an oak cask in Scotland for at least three years.
A traditional wooden shovel used to turn the barley in the Floor Maltings.
A period in summer of around four to six weeks when the quality of the water supply can drop during the warmer weather and distilleries usually close down. The time is used to carry out essential maintenance, for staff holidays, etc. Traditionally harks back to the time when locals were otherwise occupied on the farms during the harvest.
Sometimes called a Single-Single Malt (as in single distillery, single cask), it is malt whisky taken from just one individual cask, the product of just one distillation run from just one distillery. It is usually sold at cask strength (around 55% abv - 65% abv depending upon the particular distillery) and the process of chill filtration is frequently omitted. The information on the label is usually extended to include the cask number, date of distillation, date of bottling and usually the number of bottles produced from that cask. It may also be authenticated by the signature of one of the distillery's management. See also "Single Malt", "Pure Malt", "Vatted Malt" and "Blended Whisky".
Grain whisky made at just one distillery and that has not been mixed with any from elsewhere. However, the whisky may come from many different casks of varying ages. Any age statement on the bottle refers to the youngest component whisky. See also "Vatted Grain" and "Blended Whisky".
Malt whisky made at just one distillery and that has not been mixed with any from elsewhere. However, the whisky may come from many different casks of varying ages. Any age statement on the bottle refers to the youngest component whisky. See also "Single Cask", "Pure Malt", "Vatted Malt" and "Blended Whisky".
(US term) An old moonshiner word for low wines.
A toast of "Slàinte Maith ... " with a response of " ... Slàinte Mór" (pronounced "slahnje vay ... slahnje vor") - meaning "Good Health ... Great Health" - is the equivalent of the English toast of "Cheers" and is almost exclusively used when drinking whisky.
A narrow window in the upper part of the Wash Still which allows the stillman to see if the contents are starting to boil up (in much the same way that a milk pan will suddenly boil up).
(US term) A product of mingling select barrels of whiskey, that have matured, into a specific style.
(US term) Cereal used in the making of bourbon, rye or Tennessee whisky that has grains smaller than those of corn (maize).
Bourbon or Tennessee whiskey made using at least 25% backset, soured yeast mash and a fermentation period of at least 72 hours.
(US term) A mash, usually of corn or rye, which is 'soured' overnight, or to which lactic bacteria is added before yeast is cultivated therein.
The name given to the liquor from the final water of the mash in the Mash Tun. This is used as the first water of the next mash.
The process of pouring hot water onto malt grist in the steel's masher or Mash Tun.
The density of a given substance. In the case of spirits, it is measured in grams per cubic centimetre.
See "Stillage".
See "Draff".
Residue left in the Spirit Still after the second or Low Wines dislillation. It is mostly de-oxygenated water and is usually run to waste after treatment.
See "Pot Ale".
One of the major districts of the Highlands region, Speyside contains more distilleries than any other region or district in Scotland, so many, in fact, that there are a number of sub-districts defined (see "Malt Whisky Regions Map" and "Speyside Map"). In alphabetic order, the sub-districts are :-
Bogie - The area adjacent to the River Bogie with such distilleries as Ardmore.
Deveron - The area adjacent to the River Deveron with such distilleries as Banff, Glen Deveron, The Glendronach, Glenglassaigh, Macduff.
Dufftown - The area adjacent to the town of Dufftown with such distilleries as The Balvenie, Convalmore, Dufftown, Glendullan, Glenfiddich, Mortlach, Parkmore, Pittyvaich.
Fiddich - The area adjacent to the River Fiddich with such distilleries as Allt-a'Bhainne.
Findhorn - The area adjacent to the River Findhorn with such distilleries as Benromach, Royal Brackla, Dallas Dhu, Glenburgie, Glencraig, Tomatin.
Inverness - The area adjacent to the town of Inverness with such distilleries as Glen Albyn, Glen Mhor, Millburn.
Livet - Braeval (formerly Braes of Glenlivet), The Glenlivet, Longmorn, Tamnavulin, Tomintoul.
Lossie - The area adjacent to the River Lossie with such distilleries as Benriach, Coleburn, Glen Elgin, Glenlossie, Glen Moray, Linkwood, Mannochmore, Miltonduff, Mosstowie.
Rothes - The area adjacent to the River Rothes before it enters the River Spey with such distilleries as Caperdonich, Glen Grant, The Glen Rothes, Glen Spey, Speyburn.
Speyside - The area adjacent to the River Spey, itself, with such distilleries as Aberlour, Balmenach, Benrinnes, Cardhu, An Cnoc (formerly Knockdhu), Craggenmore, Craigellachie, Dailuaine, Dalwhinnie, Drumguish, Glenallachie, Glenfarclas, Glentauchers, Imperial, Inchgower, Knockando, The Macallan, The Singleton of Auchroisk, Speyside, Tamdhu, The Tormore.
Strathisla - The area within the Strathisla district around Keith adjacent to the River Isla with such distilleries as Aultmore, Clockserrie, Glen Keith, Isla, Strathisla, Strathmill.
Speyside whiskies tend to be on the lighter side but still with a wide range of characteristics. The peat used mainly comes from the heathery sources of the area rather than the mossy sources used in other parts of the Highlands and, consequently, there is much evidenmce of this in the final whisky output.
A distillate, the liquid containing ethyl alcohol (ethanol) and water that is distilled from an alcoholic liquid or mash.
The Spirit Filling Vat is a vessel where the abv (alcohol by volume) of the raw spirit from the Spirit Receiver is adjusted to 120° or 68.5% abv (alcohol by volume) which is the level at which thw requires newly distilled spirit to be filled in casks. This adjustment is done by the addition of water, taken from the same pure source as the whisky was made, prior to it being put in casks for maturation.
The Spirit Receiver is a collecting vessel to collect the wanted output of the spirit still(s) (the middle cut) prior to it being passed into the spirit filling vat.
The Spirit Safe is a large, usually highly-polished, brass box, divided into 2 chambers (or 3 in the case of triple-distillation), with a brass-bound glass door at the front secured by a stout brass bar with large padlocks at either end. Each chamber is fitted internally with large glass funnels, shaped like brandy balloon glasses, between which the distillate flowing down a chute fron the associated still can be re-directed by means of external levers, and the hydrometers to measure the specific gravity of the distillate to determine when the flow should be re-directed. Usually, the left-most chamber is associated with the distillate from the Wash Still and its Wormtub, the next chamber is associated with the distillate from the (1st) Low Wines or Spirit Still and its Wormtub whilst the third chamber, if fitted, (triple-distillation) is associated with the distillate from the 2nd Spirit Still and its Wormtub.
See "Low Wines or Spirit Still".
Material increasingly used in the manufacture of Mash Tuns and Washbacks. Easy to keep clean and does not harbour bacteria as wood does.
Carbohydrate food material stored in plants.
Steam cans are cylindrical attachments to the steam coils which distribute the heat more evenly throughout the liquid in the (more usually) Spirit Still.
A steam coil is a coiled copper pipe in the bottom of a (more usually) Wash Still through which steam is passed in order to heat the liquid contents of the Still. It does not scorch the liquid like an open flame can (see "Rummager").
A device attached to the bottom of the Malt Grist Hopper which mixes the grist with hot water from the Copper and introduces it into the Mash Tun.
The Steep is a vessel in which the mixture of unmalted whole barley and regularly-changed, fresh water is left to soak prior to the soaked grain being spread on the Floor Maltings to germinate (or, as a verb, the action of soaking the barley in water).
See "Low Wines or Spirit Still" or "Wash Still".
In North America, the residuethe bottom of a still aftermentation, containing solids but no alcohol.
The Stillhouse is the building in which all the stills are located together with their associated Wormtubs, Receivers/Chargers and Spirit Safes.
The distillery worker responsible for operating the Stills. The quality of the end product depends upon his expertise in judging which part of the distillation will be retained as the middle cut.
The Stirrers are used to keep the mash agitated in the Mash Tun to ensure the maximum extraction of sugar from the grist.
An energy source from which alcohol and carbon dioxied can be produced by the action of enzymes. A member of the carbohydrate family.
A substance which reduces surface tension, and thus reduces foaming and frothing, during fermentation in the Washback.
See "Lyne Arm".
In North America, mash containing no backset.
The Switcher Motor and Blades is a motor (usually electric, these days) driving a series of mechanical rotating arms, called switchers, employed to reduce the foaming and frothing produced during fermentation in the Washback by cutting through the bubbles in the froth and releasing the carbon dioxide to the atmosphere.
See "Switcher Motor and Blades".
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See "Feints".
See "Feints".
Stillage with the solids removed.
(US term) A doubler containing water through which low wine vapours are bubbled to produce high wines.
High quality malt used to fine tune a blended whisky, giving it extra depth and character.
Traditionally a Lowland method, triple distillation is simply another stage of distillation added to the normal double distillation process common throughout Scotland. Only Springbank, Auchentoshan and Rosebank still employ the technique whilst Talisker stopped it in 1926. Most Irish malt whiskey is produced by triple distillation.
A double-decker room in which the Washbacks are situated. The lower ground floor part is kept locked during the fermentation process for safety reasons (see "Carbon Dioxide"). The Washbacks stand on the ground floor and project up into the first floor area. The fermentation process is controlled by the 'tun room man'.
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Pronounced "ooshky bear". See "Aquavitae".
See "Angel's Share".
The Underback is a deep, usually semi-circular, tank alongside the Mash Tun which indicates the level of wort as it drains from the tun. It balances the flow between the tun and the Washbacks, enabling the tun to be drained slowly.
Malt whisky made from barley which has been Kiln dried without peat.
See "Aquavitae".
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A term rarely found these days. Whisky produced by mixing together two or more grain whiskies (usually up to a maximum of six) from two or more different distilleries. The vatting of a mixture of grain whiskies from the same distillery but at different ages is more usually called single grain. Any age statement refers to the youngest component whisky. See also "Single Grain" and "Blended Whisky".
Whisky produced by mixing together two or more malt whiskies (usually up to a maximum of six) from two or more different distilleries. Originally the term applied as well to a mixture of malt whiskies from the same distillery but at different ages but this is more usually called single malt. Any age statement refers to the youngest component whisky. See also "Single Cask", "Single Malt", "Pure Malt" and "Blended Whisky".
The mixing together of whiskies. Vatting is usually taken as meaning that only malt or only grain whiskies are contained in the mixture. If both types of whiskies were to be included, the process would be blending.
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W
The low-strength beer product of fermentation in the Washback which is used in the Wash Still for the first stage of distillation. Typically, the wash is at about 8% alcohol by volume (abv). Sometimes known as the brew or (in the US) beer.
The Washback is a vessel, traditionally made of Oregon Pine, in which the wort and yeast are left to ferment into a wash. Sometimes called a fermenter.
The Wash Charger is a collecting vessel to collect the output of the Washback (the wash) prior to it being passed into the Wash Still for distillation. This vessel is sometimes known as the wash receiver.
Traditionally, Scotch malt whisky is distilled in pot stills which are large, onion-shaped copper retorts used for distilling batches of malt whisky. The Wash Still is the still in which the first stage of distillation takes place, the retained output of which, containing almost pure alcohol, is used as the input to the second stage of distillation in the Low Wines or Spirit Still for double distillation or the Intermediate Still for triple distillation. The unretained output, containing almost pure water, is sent to waste. The first chamber of the Spirit Safe is used to direct the flow to the appropriate destination.
The liquid that descends from the clouds as rain, forms burns, rivers, lochs and seas, and is a major constituent of all living matter. When pure, it is tasteless and odourless. It is the liquid oxide of hydrogen (H2O), freezing at 0°C and boiling at 100°C under normal pressure. It is one of the three essential raw materials used in the making of whisky. A distillery usually uses the same supply for Steeping and Mashing so obviously the quality of the end product is dependent upon the purity of the water although the water, and subsequently the end product, is also influenced by the peat and granite over and through which the water flows from its source to the distillery. Most distilleries have a soft water supply.
(US term) To describe bourbon which is made from a mash bill that contains wheat instead of rye grain.
Coiled copper pipe, immersed in cold running water in a Worm Tub, in which the vapour given off from the stills is condensed back into liquid. See "Condenser".
The Worm Tub is a large tank containing the worm, filled with circulating cold water. Usually seen sunk into the ground, or in the form of large wooden vats, sometimes behind rather than in, the Still House, although this is now quite an old-fashioned method, being generally replaced with a heat exchanger.
The strained sugary solution obtained from the mixture of hot water and malt grist (the mash) in the Mash Tun. This liquid is passed to the Wort Cooler and Washback where yeast is added and it is left to ferment.
The Wort Cooler is basically a heat exchanger used to reduce the temperature of the wort from the Mash Tun down from about 65°C to about 21°C before the wort is passed to the Washback where yeast is added and it is left to ferment.
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An ancient name for distilled spirits in Ireland.
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A mould consisting of single living cells, each capable of producing the enzyme Zymase which ferments carbohydrates to alcohol and carbon dioxide. Added to the wort in the Washback, the yeast multiplies, feeding on the sugars in the solution and producing alcohol which eventually kills it.
(US term) When jug yeast is grown in dona tubs, cooked grains, known as yeast mash, are usually used as the growing medium. A yeast mash may be 'sweet' or 'sour'. The introduction of hops into this process produces a 'hopped yeast mash', and is not usually soured.
The yeast tank is where the various types of yeast are blended together with a little hot water prior to their immediate addition (pitching) into the wort in the Washback.
The amount of alcohol produced from a given quantity of barley. Originally measured in proof gallons (of alcohol) per bushel (of barley), a figure of 2.9 was considered very good.
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Z
Enzyme found in yeast which causes fermentation. Zymase is actually a compound of enzymes, each catalysing a small step in the process. See also "Amylase", "Cytase" and "Diastase".
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