The Whisky Vocabulary for Everyone

ABV (Alcohol By Volume)
A term that indicates the alcohol content of a bottle of whisky. According to Scotch whisky laws, the minimum ABV must be 40%.

Age (Aging)
According to Scotch whisky laws, a spirit must be aged for a minimum of 3 years in an oak barrel to be considered whisky. Moreover, all whiskies with an age statement have been aged for the specified number of years. For example, the youngest whisky in Chivas 12 has been aged for at least 12 years.

Amino Acids
Compounds derived from protein that react with sugar to produce color and aroma in malt. This is how amino acids are formed.

American Standard Barrel (ASB)
These barrels typically hold 200 liters and are also commonly referred to as American white oak barrels.

American White Oak
Its Latin name is “Quercus Alba.” It grows in North America and is highly suitable for aging. The majority of the flavors we get from whisky come from these types of barrels. The main flavors produced are vanilla, coconut, honey, and hazelnut.

Amylase (Enzymes)
Enzymes that emerge when barley is combined with hot water (60-72 degrees Celsius). There are two types: A-amylase and B-amylase.

Angel's Share
During the aging process, about 1.5-2% of the whisky evaporates from the barrel each year. This is due to the barrel's permeability and the volatility of alcohol. The evaporated portion is called the "Angel's Share," and it is said that this evaporated whisky is consumed by angels in the sky.

Barley
One of the three main ingredients in Scotch malt whisky production. Starch in barley is converted to sugar, and sugar to alcohol.

Barrel
Usually produced as 200 liters, like American Standard barrels, which is about 53 gallons.

Blended Scotch Whisky
One of the five main whisky categories produced in Scotland. It is obtained by mixing one or more single malt Scotch whiskies with one or more single grain Scotch whiskies.

Bonded Warehouse
Whiskies aged in these warehouses are not subject to tax, hence the name “bond.” These can be buildings or secure areas.

Bourbon Cask
Barrels used by Americans to age their whiskies. According to American whisky laws, these barrels can only be used once in whisky production. In Scotland, they are used as second-hand barrels.

Butt (Barrel Type)
A type of barrel made from American, French, or Spanish oak, typically holding around 475-500 liters.

Bung Hole
A hole made to fill or empty the barrel. The position of the hole is determined according to the storage style to be used.

Campbeltown
The smallest of Scotland's five whisky regions. Once home to over thirty distilleries, it now has three active distilleries: Glengyle, Glen Scotia, and Springbank.

Caramel Coloring
An additive used to standardize color in whisky production. Known as E150a, caramel coloring does not affect the taste but is used solely for color. It is widely used in most Scotch whiskies.

Cask (Barrel)
The material used to age spirits to be recognized as whisky in Scotland. Made from different regions' oak trees in various sizes. According to Scotch whisky laws, a whisky cask can be used up to a total of four times and must not exceed 700 liters. The average lifespan of a cask is 40-60 years.

Cask Bung
A stopper used to seal the bung hole of a cask. It can be made of wood or nylon.

Cask Strength
Whiskies bottled at the alcohol strength at which they come out of the cask, without any dilution with water. The alcohol content varies with each batch.

Charring
The process of burning the insides of barrels. This process continues for about 15-55 seconds, enhancing the flavors and characteristics of the barrel.

Chill Filtration
The process of cooling whisky to between -10 to +4 degrees Celsius before bottling. This removes fatty acid clumps through special filters, ensuring the whisky remains clear and bright when chilled or ice is added.

Climate
The most significant factor affecting the Angel's Share. The Angel's Share can vary in hot and cold weather.

Coffey / Continuous Still
A still type invented by Aeneas Coffey in 1831. Due to its continuous distillation feature, it can produce at an alcohol strength of 95.6%. It is generally used in Scotland for grain whisky production, giving a very smooth character.

Congeners
Compounds responsible for most of the taste and aroma of whisky.

Copper
The material from which pot stills in malt whisky distilleries are made. It has the property of retaining many impurities, especially sulfur, during distillation. It is preferred for its quick heating, quick cooling, and even heat distribution. Only four distilleries in Scotland produce their copper pot stills.

Cut
A term used to decide when to cut the alcohol being distilled to create "new make spirits." This is the stage where the heart of the alcohol is obtained.

Cytase (Enzymes)
Enzyme type produced after malt interacts with amylase enzymes.

Draff
The residue left after extracting sugar from barley by adding hot water. Used as cattle feed.

Dilution
The alcohol strength of the spirit entering the cask after distillation is generally 63.5%. During aging, both volume and alcohol strength decrease. Since the alcohol content varies with each batch, the whisky is diluted with demineralized water before bottling to achieve a standard alcohol strength. According to Scotch whisky laws, it cannot be diluted below 40%.

Distillation
The process of boiling alcohol in copper stills. Alcohol, which has a boiling point of 68.4%, evaporates, producing pure and clear alcohol.

Distillers Yeast
The raw material required to produce alcohol from the sugary water obtained after mashing. The yeast used in whisky production is different from that used in bread making. The commonly used yeast type in whisky production is “Saccharomyces Cerevisiae.”

Dram
A unit of measurement in the old English pharmacy system, equivalent to 3.7 ml. Also referred to as a drop.

Drum Maltings
A modern method of malting barley. It involves rotating the barley until it is soaked.

Dunnage
Old type of storage area where barrels are positioned two or three high, with thick stone walls and an earthen floor.

Enzymes
Proteins that form or break down other molecules in cells.

Esters
Chemical compounds formed during fermentation when acids and alcohols combine.

European Oak
Its Latin name is “Quercus Robur.” It grows slower than American oak barrels, producing flavors of dried fruit and spices. French, Spanish, and Russian oak barrels are mostly preferred. Spanish oak barrels are nearly ten times more expensive than American oak barrels.

Fermentation
The stage where alcohol first appears in whisky production. The sugary water obtained by adding water to barley is combined with yeast in large tanks, producing ethanol, carbon dioxide, and heat.

Finishing
The process of transferring whisky aged in an oak barrel from a particular region to another region's barrel for a certain period to gain different flavors. European oak barrels are generally preferred for finishing. The process usually does not exceed one year.

First Fill
Barrels used for the first time to age Scotch whisky after previously holding sherry, bourbon, wine, etc.

Flavour Wheel
An aroma wheel developed in the 1970s by Pentlands Scotch Whisky Research company. It was created to make it easier to identify the aromas produced during fermentation, distillation, and aging processes in whisky production.

Floor Maltings
Traditional malting method where barley is spread out in a large room and wetted. Very few distilleries use this method today.

Foreshots
The first alcohol obtained during the initial distillation. This low alcohol is obtained during the first distillation and is the alcohol that goes to the pot still.

Fusels (Oils)
A type of dense oil obtained during the distillation of grain. Sold for use in different industries.

Grain Scotch Whisky
A type of whisky obtained by adding yeast and water to grains like barley, rye, oats, and corn. Produced in Coffey stills.

Green Malt
The name for barley between germination and kilning. It is wet and growing.

Germination
The first stage of malting. Barley is spread out and soaked in a large area, allowing the enzymes inside to activate over 6-7 days. This prepares the barley for the conversion of starch to sugar during mashing.

Grits
The term for coarsely ground grain. It can also be referred to as whisky flour.

Highland
The largest of Scotland's five whisky regions. This region has about 50 distilleries, known for their fruity, full-bodied, and spicy aromas.

Hogshead
225-liter oak barrels, mostly made using American white oak and used for aging bourbon. One of the most preferred barrel sizes for aging whisky in Scotland.

Husk
The outer shell of ground grain.

Hydrometer
An instrument used to measure the density of a liquid.

Illicit
A term for unauthorized products.

Islay
One of Scotland's five whisky regions. This region has about 10 distilleries, known for their smoky and iodine aromas.

Japanese Oak
Its Latin name is “Quercus Mongolica.” Also known as Mizunara oak barrels. Used for aging whisky since the 1930s. Due to its tendency to leak, it is not preferred for long-term aging. The main flavors it produces are vanilla, clove, honey, and woody.

Kiln
The traditional room with perforated floors used to dry the wetted barley during germination.

Lactones
Also known as oak lactones. They are the most important flavor compounds in oak wood. The concentration of lactones varies among species. “Quercus Alba” type oak provides the highest lactone flavor.

Lauter (Mashtun Design)
The tanks where ground barley meets hot water after milling. Lauter refers to the design of the mashtun tank.

Lignin
Found in oak wood. Lignin breaks down during the toasting process of the barrel, releasing flavor compounds. These flavors include vanilla, floral notes, and fruit notes.

Lowlands
One of Scotland's five whisky regions. This region has about 20 distilleries, known for their fresh, fruity, and floral aromas.

Low Wines
The name given to the alcohol obtained during the distillation process, with an alcohol content of 22-25%.

Malt Scotch Whisky
A type of whisky obtained by adding yeast and water to malted barley and aging the distilled alcohol for at least three years. If produced in a single distillery, it is called single malt Scotch whisky. If single malt whiskies produced in multiple distilleries are blended, it is called blended malt Scotch whisky.

Malted Barley
Barley that has been germinated and dried after being soaked during the germination process.

Maltose
A simple sugar derived from glucose molecules. It is produced during the conversion of starch to sugar in mashing.

Marrying
The process of transferring two or more whiskies from different barrels into another large barrel.

Mashing
The stage where ground barley is combined with hot water in large tanks. The goal is to extract the maximum amount of sugar from the starch in the ground barley.

Master Blender
The person responsible for ensuring that a whisky maintains the same taste, smell, and color over the years. One of the most important figures in the whisky industry.

Master Distiller
The person responsible for managing the distillery, production processes, quality control, as well as product testing and research materials.

Maturation
The process of aging distilled alcohol in an oak barrel for at least three years to be recognized as whisky in Scotland.

Milling
The stage where barley is ground into a flour-like state. It is done after drying.

Mizunara
Its Latin name is Quercus Mongolica. It is a Japanese oak barrel. It takes years to cultivate, making it a rare barrel type.

Mothballed
A distillery that is no longer in use or has been decommissioned for some time. Also known as a silent distillery.

Newmake
The colorless alcohol obtained after distillation. According to Scotch whisky laws, it cannot be called Scotch whisky until it has been aged in an oak barrel for three years in Scotland.

No-Age Statement (NAS) (Yearless Whisky)
Whisky without an age statement on the bottle. According to Scotch whisky laws, it must be aged in oak barrels for at least three years. Ballantine's Finest is one of the notable examples.

Nosing
The act of smelling whisky to identify flavors and aromas.

Nosing Glass
Glasses designed to maximize the aromas of a whisky. The belly of the glass is wide, and the mouth is narrow. This helps retain aromas inside the glass during nosing. Examples include Glencairn and Copita glasses.

Oak
According to Scotch whisky laws, the type of wood used to age alcohol during maturation. After the distillation process, the alcohol begins to gain certain characteristics, with 60-80% of the flavors in the whisky coming from the oak barrels. In Scotland, second-hand oak barrels are commonly used.

Olfactory System
The sensory system used for smelling.

Pagoda (Chimney Type)
A Chinese-style chimney designed by Charles Chree Doig to improve smoke flow during the malting process in distilleries. Known as the “Doig Ventilator,” it is now considered Doig's signature in Scotch whisky culture, although it no longer serves any function.

Palletised
A type of barrel storage system. Pallets are stacked six to seven high, each holding six barrels, with the barrels standing upright.

Peat (Peat Coal)
A type of coal formed by the fossilization of plants and mosses over centuries underground. Collected from 5-10 cm below the surface. Used in the kilning process of barley, particularly for producing smoky whisky.

Peat Reek
The term given to the smoke produced by peat coal during burning, which imparts aroma to barley.

Phenols
The smell and taste profiles that come from the combustion of peat coal and directly contact barley. Measured in Parts per Million (PPM).

Pot Ale
The residue left in the still after the first distillation, containing yeast remnants and proteins. Used as animal feed.

Pot Still
A special apparatus, mostly made of copper, used for distilling whisky, where alcohol and water are separated by heating.

Parts Per Million (PPM)
The measurement used to indicate the phenol content of malted barley. The PPM ratio determines how smoky a whisky is.

Proof
A term indicating twice the alcohol content of the whisky on the bottle. For example, a whisky with 40% alcohol is 80 proof. Commonly used for American whiskies.

Puncheon (Barrel Type)
Oak barrels with a capacity of 500-700 liters.

Purifier
A system that allows the condensed liquid and heavy compounds to return and go to the purifier.

Quiach
Scotland's traditional drinking cup. Derived from the Latin “caucus” and the Scots Gaelic “cuach,” meaning a bowl for drinking. A symbol of love and friendship.

Quarter Cask
Typically refers to barrels of around 125 liters. They can be used three to four times.

Quercus Petraea
Also known as Sessile or Durmast oak barrels. Rarely used.

Racked (Rack Storage System)
A type of modern barrel storage system where barrels are stored horizontally in rows within cages.

Raw Materials
A term describing the ingredients of whisky. For example, single malt whisky includes malted barley, water, and yeast.

Reflux
The term for distilled pure alcohol falling back after evaporation instead of passing to the next still. This liquid has a smoother character.

Refill Cask
Barrels previously used for aging whisky and prepared for another filling.

Regions
Defines the Scotch whisky regions: Highland, Speyside, Lowland, Islay, Campbeltown.

Saccharification
The process of converting starch into simple sugars.

Scotch Whisky Association
An organization established with the mission to create the best global business environment for Scotch whisky.

Sherry (Barrel Type)
A type of European oak barrel used for aging Scotch whisky for about 200 years. The Andalusian region of Spain is the most modern production site. Approximately ten times more expensive than American oak barrels. For example, Oloroso Sherry barrels are used in Chivas Extra.

Single Malt Scotch Whisky
A type of whisky produced from 100% malted barley in a single distillery. According to Scotch whisky laws, it must be produced from water, barley, and yeast in Scotland.

Slainthe Mhaith
A Gaelic term meaning “To your health.” See: Cheers.

Single Cask
Whiskies bottled from a single barrel.

Spent Lees
Oily waste liquid produced after distillation.

Speyside
One of Scotland's five whisky regions. Nearly half of all distilleries in Scotland are located in this region. Known for its rich fruity and floral aromas. The Strathisla Distillery, producing the heart malt of Chivas, is located in this region.

Spirit Safe
The area where distilled pure alcohol is collected. One of the most important parts of the distillery, and it is locked. The term for the shaped sections where the first alcohol, heart alcohol, and alcohol to be casked are determined.

Spirit Still
The second and usually final stage of the distillation process. Also known as “low wines still.”

Still House
The area where the distillation process takes place.

Tannins
Natural compounds found in oak wood that react differently on the palate along with flavor. They also affect the color of the whisky.

Triple Distillation
The process of boiling pure alcohol three times in copper stills. Since more alcohol is separated from other minerals during this process, the alcohol content rises above 80%. Usually applied to Irish whiskies, but examples also exist in Scotland, such as Auchentoshan Distillery in the Lowlands and Springbank Distillery in Campbeltown.

Toasting
The process of charring the inside of the barrel for a certain period. This allows the alcohol placed inside the barrel to reach the pores more easily. The resulting flavors, such as hazelnut, vanilla, chocolate, fruity, and floral aromas, are transferred to the whisky during the aging process.

Uisge Beatha
A Gaelic term meaning “water of life.” The first whisky produced in 1494 was referred to by this name. Today, it has evolved into the word whisky.

Valinch (Tube)
A tube used to draw a small amount of whisky from a barrel, typically for tasting. Made of copper.

Virgin Oak
Barrels that have never held any alcohol. Scottish whisky producers usually use second-hand whisky barrels.

Volatile Congeners
Organic compounds that must be present in whisky to identify aromas.

Warehouse
The storage areas where barrels are kept during the aging process. Three types are dunnage (old type), palletised (stacked pallets), and racked (rack-shaped).

Wash
The fermenting liquid that will later be distilled into alcohol.

Washback
Tanks made of wood or steel where the fermentation process takes place.

Water
One of the three main ingredients necessary for malt whisky production.

World Whiskies
A general term for whiskies produced outside of Scotland.

Wort
The sugary liquid produced during mashing by combining ground barley with hot water in mash tanks.

Wort Cooler
A cooler that lowers the temperature of the sugary malt liquid to 16-18 degrees Celsius. It ensures the temperature drops from high to low.

Yeast
The raw material required to produce alcohol from the sugary water obtained after mashing. The yeast used in whisky production is different from that used in bread making. The commonly used yeast type in whisky production is “Saccharomyces Cerevisiae.”