Whisky Glossary

  • A -- D

  • E -- H

  • I -- L

  • M -- P

  • Q -- T

  • U -- Z

A -- D

E -- H


Enzymes – These are large biological molecules responsible for thousands of metabolic processes that sustain life, along with malting to increase the incidence of enzymes to convert starch into fermentable sugars.


Fermentation – The metabolic process where yeast feeds on sugar creating acids, gases, and alcohol as by products.
Floor malting – The traditional method used to malt grain on a malt house floor.


Gorda - Large sherry cask.


Heart – Highly desirable, middle part of second distillation that contains sweet ethanol, which is perfect for whisky.

I -- L


Irish Malt – It is the malt whisky produced the same way as Scotch, but distilled thrice.


Jigger - A term used to describe an illicit distillery.


Kiln – Used to dry green malt, thereby halting germination.


Low Wines – The produce of the first distillation or “wash run”.

M -- P


Malting - The process by which barley is first wet and then spread on the floor of the malting house, allowing a chemical change to take place where the starch in the grain turns to sugar to produce alcohol.


Nosing - The assessment of whisky by sniffing the aromas before tasting it.
New Oak – The virgin barrels which are freshly prepared to store the whisky.


Organic Whisky – Whisky made from barley, which is free of inorganic fertilizers.


Palate – Refers to the tasting of whisky by the help of our senses.
Pure Malt – A term used to refer to the blended or vatted malt whisky.

Q -- T


Quaich - It is a traditional Celtic drinking bowl associated with whisky drinking.


Rye - A unique grain used in whisky production in the northern part of America to bring about added characters in the blend.
Rare - A limited variety of whisky, which is of a unique distillery and is considered superior for its less availability.


Snifter – Tulip shaped glasses made specifically for the art of whisky tasting, so that the aroma is assessed by the nasal senses first.
Skalk – A Scottish tradition of enjoying a dram of whisky first thing in the morning.


Tails – It is the last running of a still, weak alcohol.

U -- Z


Uisge Beatha – Traditional Gaelic term which means the water of life.


Vatting – The blending of malt whisky from different distilleries.
Vintage – According to the years of distillation, it is considered by an ascending level.


Whisk(e)y - An alcoholic beverage that is spelled with an ‘e’ in America and Ireland, and without the ‘e’ by the rest of the world.
Wort – It is derived from the malt in solution, and contains the fermentable sugars.


X waters – An ancient Irish term for distilled spirits.


Yeast – On feeding sugar, this living microorganism of the fungi family helps in the fermentation process by producing alcohol.
Yield – The pure alcohol obtained in the final output by calculating from one tonne per 1000 litre.


Zzz – The tender sleep that is earned after enjoying this noble drink.

Maturity comes with experience, and experience with age.

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