WHISKY TERMINOLOGY

The proper nouns every whisky lover needs to know.

First distillation

The first distillation is called lowwines, usually with an alcohol content of 20%. The first distillation is redistilled to obtain a liquor with an alcohol content of between 65% and 70%.

Alcohol concentration

Alcol By Volume (ABV), usually expressed as a half-percent ratio, represents the amount of alcohol in a single volume. If the bottle label is "40% vol", it means that the whisky has 40% alcohol and 60% water.

Barreling

The final process to make whiskey, transfer the whisky?from the original cask to another cask and left for a few months, allowing the whisky to absorb different types of aromas and develop a richer and more diverse taste.

Distillers

A distilling apparatus made of copper is called a still, from the Latin word stillarc, meaning "to drip". There are a variety of shapes and sizes stills , and the distilled spirits have their own characteristics.

Natural cask strength

Natural cask strength indicates that no drop of water was added during bottling. Which alcohol strength is between 50% and 60% as in the original whisky in oak casks

Knocking off the bung

Use a mallet to strike the sides of the barrel to loosen the bung and remove the spirits from the barrel. This is quite a visually and aurally stunning ritual.

Wine meal

The dregs of fermented grains, after the sugar has been released, are usually fed to livestock.

Kiln

A kiln used to dry out malted barley and stop it from germinating in distilleries. A traditional kiln usually has a pagoda-shaped roof.

Wort

The slightly warm liquid extracted by stirring crushed wort with hot water, containing a large amount of sugar and easy to ferment.

Saccharomyces cerevisiae

A single-celled fungus that performs fermentation and consumes the sugar in wort, then decompose it into alcohol and carbon dioxide.

Crushed malt

Malted barley is ground into crushed or powdered grains and used to make whisky.

Bubbles

The technique of shaking a whisky bottle to make the liquid bubble. The longer the bubbles last, the higher the alcohol concentration.

Barrel maturation

The distillate is filled into oak barrels and left to rest for several years, allowing the spirit to slowly absorb the aroma and color of the barrels.

Angel's share

Angel's share, refers to the part of the whisky that evaporates into nothingness every year in the cellar. Angels, of course, also have the right to enjoy the happiness of a small drink.

The water of life

Scottish Celtic uisge beatha, French eaude-vie, and Latin aquavitae. In Scotland it refers to whisky, in other regions it may refer to different types of distilled spirits.

Peat

The organic humus buried in the ground is usually used as fuel for drying malt, which is thus smoked with a special aroma.

Fermentation tanks

Large vessels for the fermentation process

Single Cask Whisky

Single malt whisky bottled from a single cask