A reference guide for whiskey terminology.

Like all industries, whiskey has its jargon—a set of words tossed around as everyone knows them. At first, I nodded along like I understood what they were saying. Then I learned the meanings, and all of a sudden, everything made a lot more sense. These are simple (hopefully) definitions for terms commonly used. Some I have taken directly from books or the internet and others, I have summed up in my own words to make it more concise. If you do not see the term, you are curious about send me an email to jake@txwhiskeyfest.com.

ABV/Proof.

Alcohol by volume, the amount of alcohol in a spirit, beer, or wine as a percentage of total volume. To get proof double the number. Example 40% alcohol by volume is 80 proof.

Allocation.

It is an industry practice where limited quantities of whiskey are divided across markets. Stores are forced to move a higher volume of lower-end liquors to get more of the limited quantities.

Angels share.

The volume of whiskey that is lost during the aging process by evaporation.

Barrel or cask.

A container built from curved oak staves, usually charred or toasted. The standard American size is 53 gallons. However, many craft and small distilleries use a variety of smaller barrels. Cask is the word most often used outside of America.

Beer or wash.

The fermented, undistilled liquid that is the first step in making whiskey. Beer is the language most commonly used in America & Ireland and Wash is most commonly used in Scotland.

Blended Scotch Whisky.

A blend of one or more single malt Scotch whiskies with one or more single grain Scotch whiskies. Think Johnnie Walker, Dewar’s, and Chivas Regal.

Blended Whiskey.

In American usage a blend of straight whiskey and grain neutral spirits. It must be at least 20 percent straight whiskey.

Bottled in bond (bIb).

This means the bourbon was made at a single distillery, by one distiller in one distillation season, aged for at least four years in a federally bonded and supervised warehouse, and bottled at 100 proof.

Bourbon.

Can only be made in the United States. The mashbill must contain at least 51 percent corn. It is distilled to a maximum of 80 percent ABV and aged in new charred oak barrels. It can not be put into the barrel at more than 62.5 percent (125 proof) ABV and bottled at a minimum of 40 percent (80 proof) ABV. No coloring or other ingredients can be added.

Char.

The thin layer of burnt wood on the inside of the barrel that has been treated with flame.

Dunnage.

A traditional type of warehouse in Scotland, with earthen floors.

First fill.

The first time a used barrel is filled with whiskey. An example is the first time a barrel that previously held sherry is filled with whiskey it is the first fill.

Irish Single Pot-Still Whiskey.

Single pot still whiskey is a style of Irish whiskey made by a single distillery from a mixed mash of malted and unmalted barley distilled in a pot still.

Malt.

As a verb it means the process of germinating grain to convert insoluble starches to soluble starches and develop enzymes to convert starches to sugars.

As a noun, it is barley that has gone through this process.

Mash.

As a verb it means the process of heating the mixture of grains and water to convert starches to sugars. As a noun, it refers to the mixture of water and grains.

Mashbill.

The “recipe” of American whiskey. The ratio of grains that make a particular whiskey. An example of a mashbill is 75% corn, 21% rye, and 4% malt (malted barley).

New make.

Unaged spirit, right off final distillation. Also known as “white dog” or “clearic”

Non-distiller producer (NDP).

Is a producer that buys whiskey from a distiller and either tweak the flavors or simply repackages it before selling it.

Peat.

Is an accumulation over centuries and millennia of partially decayed vegetation or organic matter. It is unique to natural areas called peatlands, bogs, mires, moors, or muskegs. Peat from different areas gives different aroma profiles because of the variety of plant life from place to place.

Rickhouse.

Warehouse as used in America, with arrays of wooden rails.

Scotch.

Whiskey distilled in Scotland from malted barley and other grains. Distilled to no more than 94.8 percent ABV. Aged in oak casks in Scotland for a minimum of three years. It must not be bottled less than 40 percent ABV. Caramel may be added for consistency of color.

Single Malt.

Whiskey made from 100 percent malted barley, in pot still, from one distillery.

Sour mash.

Is an American practice of adding the soured, spent grains, and liquid from a previous distillation to the new beer at the start of fermentation. Also, called backset, stillage, or setback. A note is that all major American whiskeys use the sour mash process. 

Straight Whiskey.

American whiskey that has been distilled from grain at a single distillery, and aged in oak barrels for no less than 2 years.

Tennessee Whiskey.

Mostly commonly a bourbon mashbill that is filtered with the Lincoln County process before being barreled. The filtration process mellows the whiskey through 10 feet of sugar maple charcoal.

Worts.

The runoff from the mash. The liquid after starches has been converted to sugars and ready for fermentation.

Vatted malt.

Former term for a blend of single malt whiskies without any grain whisky added. Now known as blended malt Scotch whisky. Think Monkey Shoulder.