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  • Angel’s Share - Whisky lost to evaporation, which is about 2% per annum.
  • Amylase - Enzyme used to convert starch into maltose.
  • Ageing - The maturation of whisky in an oak barrel or cask.
  • Aroma – The rich fragrance of the whisky after years of blending.
  • Barley - An annual cereal grain used as a key ingredient in the production of whisky.
  • Barrel – The oak wood vessel in which whisky is stored over the years to nurture and impart the rich flavor.
  • Blending – The act of combining one liquid with another to be used extensively to make all whiskies, except single casks.
  • Brewing - The adding of mashed cereal grains in hot water during the early stages of whisky production with yeast to encourage fermentation.
  • Charring - Burning the inside of a barrel to ‘activate’ the wood to filter and impart the flavors of the liquid.
  • Cooper - A highly skilled person who makes the casks for whisky maturation by perfectly locking staves of wood together to make a watertight container.
  • Congeners - Substance produced during fermentation of alcoholic beverages that are said to provide the majority of taste characteristics present in whisky.
  • Cheers – A must thing to say while enjoying whisky in good company.
  • Distillation - Fermented barley liquid heated in copper stills to allow the alcohol to evaporate and condense.
  • Dram - A traditional term for small measures (1 tsp or 5 ml) of any spirit, especially whisky.
  • 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.
  • 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”.
  • 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.
  • 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.
  • 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.
  • Zest – The outer colored part of the peel of citrus fruit, used as flavoring.