Alcohol by Volume (ABV): A standard measure of the alcohol content of a beverage, ABV is expressed as a percentage of the total volume of the liquid. The ABV is determined by measuring the amount of alcohol (ethanol) in a given volume of liquid, typically 100 milliliters or 3.4 fluid ounces. For example, if a bottle of whiskey has an ABV of 40%, this means that 40% of the total liquid volume is made up of alcohol, with the remaining 60% being composed of other ingredients such as water and flavoring. A whiskey with 40% ABV would be considered as being 80 proof (see proof definition for additional details).
Age: Per the Alcohol and Tobacco Tax and Trade Bureau (TTB), age, as it pertains to whiskey, “is the period during which, after distillation and before bottling, distilled spirits have been stored in oak containers.”
Age Statement: An age statement is the number on a bottle of whiskey reflecting the age of the liquid inside; if a blend, it represents the youngest whiskey in the bottle. Age statements are not always required, they must truthfully reflect the how long the whiskey was stored in oak barrels.
American Whiskey: American whiskey is a broad category of distilled spirits that includes several subtypes, each with its own distinct characteristics and production methods. To be classified as American whiskey, the spirit must be made from a fermented mash of cereal grain, such as corn, rye, wheat, or barley; distilled at less than 95% ABV (though some subcategories of American have further requirements); stored in oak containers (except corn whiskey); bottled at 40% ABV or above; and it must have a taste and aroma consistent with whiskey. There are several types of American whiskey, including bourbon, rye, Tennessee whiskey, and corn whiskey, each governed by their own set of rules and regulations.
Angels’ Share: This is the amount of whiskey lost to evaporation during the aging process. A rough average is 2-5%, however, variables such a climate, Rick house location, and barrel construction all play a role in this number.
Barley: Domesticated around 8500 BCE in the Fertile Crescent of what is now Iraq and the Levant, is considered the most significant grain used in whiskey production globally, with most whiskies containing at least some amount of barley.
Barrel: In whiskey production, a barrel refers to 53-gallon containers used in the United states to age bourbon and rye. Barrels are made from oak, usually American white oak, and, in the case of bourbon and rye, charred on the inside.
Barrel Proof: Barrel proof is a term used in the whiskey industry to refer to a whiskey that has not been diluted with water before bottling, resulting in a higher alcohol content and more intense flavor profile. To be labeled as “barrel proof” in the U.S., the whiskey must meet certain criteria, including a bottling proof that is not more than 1% ABV lower than the proof of the whiskey when it was emptied from the aging barrels.
Blending: The process of combining different types of whiskeys, often from different barrels or batches, to create a final product with a consistent flavor and aroma profile. Blending allows distillers to create a unique and complex whiskey that has a balanced flavor and meets the standards of the brand. In general, the goal of blending is to create a whiskey that is greater than the sum of its parts by combining different whiskeys with distinct characteristics to produce a final product with a unique and desirable flavor profile.
Bottled-in-Bond: Bottled-in-Bond whiskey is the product of one distillery over one distilling season, is aged at least four years in a federally bonded warehouse, and is bottled at 100 proof (50% ABV). The label must also noted the distillery where the whiskey was distilled, and where it was bottled, if different. The origin of Bottled-in-Bond whiskey lies in the 1897 Bottled-in-Bond Act. In response to lax quality and safety standards in the whiskey industry in the late 1800s, Congress passed the Bottle-in-Bond Act to establish the U.S. Government as a guarantor of whiskey quality. While not all whiskey was required to be bottled in Bond, consumers could now clearly understand what they were purchasing. Producers, for their part, received tax incentives for bottling-in-bond.
Bourbon: Bourbon is a type of whiskey that is made exclusively in the U.S. To be considered bourbon, it must be made from a mash bill that contains at least 51% corn and aged in new, charred oak barrels. It is distilled to no more than 80% ABV (alcohol by volume), bottled at no less than 40% ABV, and stored at not more 62.5% ABV. While Bourbon is most closely associated with Kentucky, where the majority of the spirit is produced, craft distilleries across the U.S. produce Bourbon in growing volume. Bourbon is known for its sweet and smooth taste, with flavors that can include vanilla, caramel, and oak.
Cask: A whiskey cask, also known as a whiskey barrel, is a container made of wood, traditionally oak, used to age and store whiskey. The cask plays a crucial role in the whiskey-making process as it imparts flavors and aromas to the spirit. The type and quality of the cask used can greatly affect the taste and character of the final product. Cask is the preferred term in Scotland and Ireland, while barrel is often preferred in the U.S.
Cask Strength: Cask strength is a term used to describe a type of whiskey that has not been diluted with water after being aged in barrels, resulting in a higher alcohol content and more concentrated flavor profile. Unlike barrel proof whiskey, cask strength whiskey may not have a specific proof requirement and can vary in alcohol content depending on the particular cask or barrel.
Char/Charring: Oak whiskey barrels are charred to create a layer of activated carbon to filter undesirable compounds while allowing the spirit to absorb more unique flavors from the wood. It also causes the wood sugars in oak to caramelize, which is responsible for many of the classic flavors of caramel and vanilla. Barrels can be charred anywhere from 15 seconds to almost a minute, with char depth (the amount of wood charred) ranging from 1-4. Different levels of char impact the aging process and can result in different whiskey profiles.
Chill Filtration:Chill filtration is a process used in the production of whiskey and other spirits to remove any impurities or haze that may be present in the liquid. The process involves cooling the whiskey to a low temperature and passing it through a filter to remove fatty acids, esters, and other particles that can cause cloudiness or haziness in the final product. Chill filtration can affect the flavor and mouthfeel of the whiskey, and some distillers choose to avoid it to preserve the full character of the spirit.
Corn whiskey: A type of whiskey made primarily from corn, with at least 80% of the mash bill (the mixture of grains used in the production process) consisting of corn. Unlike other types of whiskey, corn whiskey is not aged for a minimum period and is often bottled immediately after distillation, giving it a clear and smooth taste. Corn whiskey is a traditional American spirit with a long history, often associated with the Appalachian region of the United States.
Column Still: A column still, also known as a continuous still or Coffey still, is used in the production of distilled spirits, such as whiskey, rum, and gin. Unlike a traditional pot still, which distills spirits in batches, a column still is able to distill spirits continuously. As cold wash is poured in through the top and moves downward through a series of plates set in the column, the liquid interacts with steam/heat rising from the bottom, and alcoholic vapor is pushed up through small holes in the still plates to a condenser. The vapor is cooled, and the now liquid alcohol is pushed out. They are able to produce a large amount of alcohol in a relatively short amount of time. They also tend to produce a lighter, more neutral spirit compared to traditional pot stills.
Congener: Congeners are a group of chemical compounds that are produced during the fermentation and distillation process of alcoholic beverages, including whiskey. These compounds contribute to the flavor, aroma, and color of the final product but can also cause undesirable effects such as hangovers and headaches. Different types and levels of congeners can have varying effects on the taste and quality of the whiskey.
Continuous Still: See Column Still.
Cooperage: Cooperage is a common term in general used to describe any container used for aging and storing alcoholic beverages, including whiskey. A copper is trained in the craft of making barrels from wooden staves. This is a highly skilled profession as the copper has a high degree of understanding of how a tree should be cut to form a barrel, which trees produce the most desirable barrels, and
Cut Points: When distilling whiskey, the first and last parts of distillation (the foreshots and feints, respectively) are generally undesirable because of the volatile compounds they contain, some of which can be hazardous to humans. The cut points are where the distiller, during distillation, decides to separate the foreshots and feints while keeping the desirable hearts.
Distiller: A distiller is a person or a company that produces distilled alcoholic beverages, such as whiskey, by heating and cooling a fermented mixture of grains or other ingredients to separate and concentrate the alcohol. The distiller controls and monitors the entire process, from selecting raw materials to aging the spirit in barrels. Distillers require a high level of skill, knowledge, and expertise to produce a quality product that meets the standards of the brand.
Distillation: Distillation is a process used in the production of alcoholic beverages such as whiskey, vodka, and gin. It involves heating a liquid to create vapor, which is then condensed back into a liquid to separate and concentrate the desired alcohol. The distillation process can be repeated multiple times to purify the alcohol further and create a higher-proof spirit.
Dram: In the context of whiskey, a dram is a small serving of the spirit, typically about 1.5 to 2 ounces. It is often served neat or with a small amount of water to allow the drinker to appreciate the aroma and taste of the whiskey. The term “dram” comes from Scottish Gaelic and is a traditional way of measuring whiskey.
Dunnage: Dunnage refers to the traditional method of storing barrels during maturation. The barrels are stacked on their sides, with a layer of wood known as dunnage placed between each layer to provide airflow and prevent damage to the barrels. Many whiskey makers prefer this method as it allows for more interaction between the wood and the spirit, resulting in a richer, more complex flavor.
Entry Proof: Entry proof in whiskey production refers to the alcohol content of the spirit when it is put into the barrel for aging. It is typically expressed as a percentage of alcohol by volume (ABV). The entry proof can vary depending on the type of whiskey and the distiller’s preference but is usually between 110 and 125 proof.
Ethanol: Ethanol is the type of alcohol that is produced during the fermentation process in whiskey production. It is a colorless and flammable liquid with a distinct odor and taste. Ethanol is the primary component of whiskey, comprising the majority of its alcohol content, and is responsible for the drink’s intoxicating effects.
Expression: In the context of whiskey, an expression refers to a specific bottling of a particular whiskey brand that has unique characteristics in terms of flavor, age, or production method. Different expressions of the same brand may have distinct names, labels, and packaging to differentiate them from each other. Some whiskey brands offer a range of expressions, allowing consumers to explore and appreciate the various nuances and complexities of the brand.
Entry Proof: Entry proof is a term used in the production of whiskey to describe the alcohol content of the distillate when it is placed into barrels for aging. The entry proof can affect the flavor and character of the final product, with lower entry proof resulting in a more mellow and subtle whiskey, and higher entry proof producing a more robust and intense flavor. The entry proof is typically measured and recorded to ensure consistency in the aging process and final product.
Finish: According to the American Bourbon Association, finish “describes both the flavor you are left with and the duration of time that flavor stays in your mouth.” Experts typically describe a whiskey’s finish as long, medium, or short. Think of “short” as a taste that leaves the senses almost instantly, “long” as one that lingers for several minutes after you swallow.
Finishing (whiskey): The procedure some distillers use to add additional falvor and complexity to a whiskey. After the whiskey is done maturing in one barrel, it is transferred to and “finished” and another barrel for a shorter period of time. The second (or sometimes third) barrel can previously have held sherry, port, madiera, red or white wine, or even beer.
Feints: Feints, also known as tails, refer to the low-quality spirit produced during the second distillation of the wash, which is not used in the final product. They are composed of unwanted compounds and can have a harsh taste and aroma. However, some distillers may choose to reuse feints in subsequent distillations to extract more flavor and character from the raw materials.
Fermentation: A process used in whiskey production where yeast is added to the mash in order to convert the sugars into alcohol. During fermentation, the yeast consumes the sugars and produces carbon dioxide and alcohol as byproducts. The length and conditions of the fermentation process can have a significant impact on the final flavor profile of the whiskey, with longer and slower fermentation typically resulting in a more complex and nuanced flavor.
Foreshots: Foreshots, also known as heads, are the first portion of the distillate that is produced during the distillation process of whiskey. They are composed of volatile and low-boiling-point compounds such as methanol, acetone, and ethyl acetate, which can be harmful if consumed in large quantities. Foreshots are typically discarded or recycled back into the still to prevent them from contaminating the final product.
Full Proof: This indicates the proof at which the whiskey is bottled is the same proof at which the whiskey entered the barrel. Often confused with “barrel strength” or “cask strength”, two other types of high-proof whiskey, full proof whiskey can add water to the final product to proof down to the whiskey’s barrel entry proof.
Geographical Indication: A geographical indication (GI) is a form of intellectual property protection that identifies a product as originating from a specific geographical location and possessing certain characteristics or qualities due to that location. For whiskey, a GI provides legal protection for the use of a particular geographic name, such as “Scotch Whisky” or “Bourbon Whiskey”, to ensure that only spirits produced in the designated region and according to specific production methods can be marketed under that name. GIs are intended to protect the reputation of regional products and prevent misleading or deceptive labeling.
Heads: See foreshots.
Hearts: In whiskey production, the heart refers to the middle portion of the distillate that is collected during the distillation process. It is also known as the “middle cut”, “potable alcohol”, or “pure spirit.” The heart contains the desired alcohol, flavor, and aroma compounds that give the whiskey its characteristic taste and aroma. also potable alcohol.
Irish whiskey: Irish whiskey refers to any whiskey distilled from cereal grains in Ireland to no higher than 94.8% alcohol by volume, aged at least three years in wooden barrels, and bottled at no less than 40% alcohol. Irish whiskey is made from and malted and unmalted barley, and may also contain other grains such as wheat or corn. Irish whiskey is typically distilled three times, which gives it a smooth and mellow taste and is aged in oak barrels for a minimum of three years. Subcategories include: Singles Malt Irish whiskey; Pot Still Irish whiskey; Blended Irish whiskey.
Kilning: Kilning is a process used in the production of whiskey to dry and partially cook the grains before they are milled and mashed. During kilning, the grains are spread out in a thin layer and heated in a kiln or oven, which removes excess moisture and imparts specific flavors and aromas to the grains. The length and temperature of the kilning process can have a significant impact on the final flavor profile of the whiskey, with longer and hotter kilning typically resulting in a more robust and smoky flavor.
Malt: This refers to a grain, usually barley, that has been soaked in water and allowed to sprout before being dried and used in the whiskey-making process. Malted barley contains enzymes that convert the starches in the grain into sugars, which are then fermented to produce alcohol. Malted barley is an essential ingredient in many types of whiskey, including Scotch and Irish whiskey.
Mash: In whiskey production, mash refers to the mixture of grains, such as barley, corn, and rye, that are combined with water and yeast to start the fermentation process. The proportions and types of grains used in the mash determine the flavor, aroma, and texture of the final product. The mash is heated and cooled in the still to extract and concentrate the alcohol, which is then aged in barrels to produce whiskey.
Mash Bill: The specific combination of grains that are used to make the mash for fermentation. The mash bill can include a variety of grains, such as barley, corn, rye, and wheat, and the ratio of these grains can vary depending on the desired flavor profile of the whiskey. The mash bill is an important factor in determining the taste and character of the final product. Also referred to as a “grain bill.”
Master Distiller: A master distiller is a highly skilled and experienced professional who oversees the entire process of producing distilled spirits, from selecting the raw materials to aging and bottling the final product. They are responsible for ensuring the consistency and quality of the spirits produced by a distillery. Master distillers often have years of training and experience in the art and science of distillation, and they play a critical role in the success of a distillery.
Maturation: See aging.
Milling: Milling is the process of grinding the grains that are used in the production of whiskey into a fine powder. This powder is then mixed with water to create a mash that can be fermented to create alcohol. The milling process can affect the texture and flavor of the final product, as different milling techniques can produce different particle sizes and levels of extraction.
Mouth Feel: The physical sensations experienced in the mouth when tasting a spirit, such as its texture, viscosity, and weight. It can be influenced by factors such as the alcohol content, the type and quality of grains used in the mash bill, and the aging process. A desirable mouth feel is smooth and full-bodied, with a balanced combination of flavors and aromas.
New Make Spirit: New make spirit, also known as white dog or moonshine, refers to a type of whiskey that has not been aged in oak barrels. It is a clear and colorless spirit that is distilled from fermented grains such as corn, wheat, or barley. New make spirit is typically high in alcohol content and has a strong, raw flavor that can be quite intense.
Nose: The aroma of a whiskey. Nosing a whiskey is the process of identifying the aromas by holding your nose close to the glass.
Oak: The most common wood used for whiskey barrels due to its durability, permeability, and ability to impart flavor and color to the spirit. The chemical properties of the oak wood interact with the whiskey during the aging process, adding unique flavors such as vanilla, caramel, and spice.
Original Proof: distilled spirits label bearing the phrase “Original Proof,” “Original Barrel Proof” or “Entry Proof” indicates that the proof of the spirits entered into the barrel and the proof of the bottled spirits are the same.
Oxidation: Oxidation in whiskey production refers to the chemical reaction that occurs when the whiskey is exposed to oxygen over time. It can cause changes in the flavor, aroma, and color of the whiskey, often resulting in a smoother, more complex taste. However, excessive oxidation can lead to a loss of flavor and quality in the whiskey.
Palate: The sense of taste and the specific flavors and sensations experienced when drinking the spirit. A whiskey’s palate can be influenced by factors such as its mash bill, aging process, and bottling strength. A complex and balanced palate is often considered a hallmark of high-quality whiskey.
Peat: Peat is a type of soil made up of partially decomposed plant matter, mainly mosses and other bog vegetation, that has accumulated over thousands of years in wetland areas. It is commonly used as a fuel source for heating and cooking, particularly in Scotland and Ireland, and also plays a significant role in the production of some types of whiskey, particularly those with a smoky flavor. When used in the malting process, peat smoke is used to dry and add a distinctive smoky flavor to the malted barley, which can contribute to the flavor profile of the final whiskey.
Peat Reek: Peat reek is a distinctive smoky aroma and flavor that is characteristic of some types of whiskey, particularly those produced in Scotland, where peat is commonly used as a fuel source in the malting process. The peat reek is created when the malted barley is dried over a peat fire, causing the smoke to infuse the grain with its flavor and aroma. The intensity and character of the peat reek can vary depending on the type of peat used, the length of time the barley is exposed to the smoke, and other factors.
Potstill: A pot still is a type of still used in the production of distilled spirits, particularly whiskey. It is a traditional, copper-based apparatus that uses a simple batch distillation process to produce a concentrated alcohol spirit. The pot still’s distinctive shape and design can have a significant impact on the flavor and character of the final product, and it is a key component of many iconic whiskey styles.
Prohibition: Prohibition was a period in the United States from 1920 to 1933 when the manufacture, sale, and transportation of alcohol was banned by the 18th Amendment to the Constitution. The aim of the prohibition was to reduce the social problems associated with alcohol abuse, such as crime, poverty, and domestic violence. However, prohibition led to a rise in organized crime, bootlegging, and speakeasies, and it was eventually repealed by the 21st Amendment in 1933.
Proof: Proof is a measurement of the alcohol content in whiskey and other distilled spirits. It is expressed as twice the percentage of alcohol by volume (ABV). For example, a whiskey that is 40% ABV is 80 proof. Proof is often used as a standard for regulating the alcohol content of whiskey, with legal minimums and maximums for certain types of whiskey.
Rickhouse (alt. Rackhouse): A rickhouse is a warehouse where barrels of whiskey are stored and aged. The barrels are typically stacked in multiple levels or “ricks”, hence the name. The rickhouse environment can have a significant impact on the aging process, with factors such as temperature, humidity, and air circulation affecting the whiskey’s flavor, aroma, and color. This term is most commonly used in the U.S.
Rye: Rye is a cereal grain that is commonly used in the production of rye whiskey and other distilled spirits. It is a member of the wheat family and is closely related to barley and oats. Rye has a distinct flavor profile that is often described as spicy, making it a popular choice for whiskey enthusiasts seeking a bold and complex taste.
Rye Whiskey: Rye whiskey is a type of whiskey that is distilled from a mash bill that contains at least 51% rye grain. It is a popular style of whiskey in North America, particularly in the United States and Canada. Rye whiskey is known for its distinctive spicy flavor and is often used in cocktails such as the Manhattan and the Old Fashioned.
Scotch: A type of whisky that is produced exclusively in Scotland. It is made from a combination of malted barley, water, and yeast, and is typically distilled twice in copper pot stills. It must be distilled at no more than 94.8% ABV, and fermented and distilled in Scotland. The resulting spirit is then aged for a minimum of three years in oak casks ( no larger than 700 liters), which can impart different flavors and characteristics depending on the type of cask used and the aging process. Subcategories include: Single Malt, Single Grain, Blended Malt, Blended Grain, and Blended. Within these categories, there are further subtypes based on the region of production, such as Speyside, Islay, and Highland whiskies, each with its own unique flavor profile.
Single Barrel: Single barrel whiskey is made from a single batch of whiskey that is aged in a single oak barrel; is not “batched” or “mingled” with other barrels of whiskey, and represents the flavor profile of that specific barrel. Single Barrel whiskey is closely monitored throughout the aging process to ensure high quality, often bottled at cask strength, and usually marked with the barrel number, bottling date, and other information to describe that specific barrel, to sometimes include the position in the rick house. Single Barrel whiskey is more limited in its production and often coveted by connoisseurs for the unique characteristics in each barrel.
Small Batch: The exact definition of “small batch” can vary between distilleries since there is currently no legal definition, but it generally refers to a batch of whiskey that is made using a smaller number of barrels than usual. However, “smaller numbers” is left to the subjective interpretation of the individual distilleries and is primarily used as a marketing tool.
Straight Bourbon: Straight bourbon is a type of American whiskey that is made from at least 51% corn and aged in new, charred oak barrels for a minimum of two years. The term “straight” refers to the fact that the bourbon is aged for at least two years, while the use of new, charred oak barrels imparts a distinctive flavor profile to the whiskey. Straight bourbon must also meet other requirements established by the U.S. government to be labeled as such.
Wheat Whiskey: A whiskey that has at least 51% wheat in the mash bill. Wheat whiskey is known for its soft and smooth flavor profile, with a sweetness that is often compared to honey or caramel. It is produced in smaller quantities than other types of whiskey, and is often considered to be a niche or specialty product. Bernheim and Old Elk are well-known examples of a wheat whiskey.
Sour Mash: Sour mash is a process used in the production of American whiskey, particularly bourbon and Tennessee whiskey. It involves using a portion of previously fermented mash to start the next batch of mash, which helps to control the pH levels and create a consistent flavor profile. The sour mash process also helps to prevent the growth of bacteria and other contaminants that can affect the quality of the whiskey.
Sweet Mash: Sweet mash is an alternative process to sour mash that can be used in the production of American whiskey. Unlike sour mash, sweet mash involves starting each batch of mash with fresh yeast and grains, without using any previously fermented mash. This process can create a different flavor profile and may require more attention to pH levels and sanitation to prevent bacterial growth.
Tails: See feints.
Tennessee Whiskey: A type of American whiskey made in the state of Tennessee. It is very similar to bourbon in terms of its production methods and mash bill, but it undergoes a unique filtration process through maple charcoal before aging. This process is known as the Lincoln County Process and is required by law for any whiskey that is labeled as Tennessee whiskey.
Wash: Wash is the liquid that is created after the grains used in whiskey production have been mashed and fermented. It is essentially a beer-like mixture that contains the alcohol produced during fermentation, as well as various other compounds and flavors. The wash is then distilled to create whiskey, with the specific distillation process and aging determining the final characteristics of the finished product.
Wheat Whiskey: A whiskey that has at least 51% wheat in the mash bill. Wheat whiskey is known for its soft and smooth flavor profile, with a sweetness that is often compared to honey or caramel. It is produced in smaller quantities than other types of whiskey, and is often considered to be a niche or specialty product. Bernheim and Old Elk are well-known examples of a wheat whiskey.
Wheated Whiskey: Wheated whiskey is made using a high proportion of wheat in the mash bill, as opposed to the more traditional grains of corn and rye. The use of wheat can create a softer and smoother flavor profile, with less of the spicy or peppery notes that are often associated with rye-based whiskeys. Wheated whiskey is most commonly associated with bourbon, and some of the most famous examples of wheated bourbons include Pappy Van Winkle and Maker’s Mark.
Whiskey Rebellion: The Whiskey Rebellion was a tax protest and insurrection that occurred in the United States in the late 18th century, specifically in the years 1791 to 1794. The rebellion arose in response to a federal excise tax imposed on distilled spirits, including whiskey, which was widely produced and consumed in western Pennsylvania. The uprising was eventually suppressed by the government, and the incident played a significant role in shaping the relationship between the federal government and the American people in the early years of the nation.
Wort: See Mash.
