The Whisky Handbook

Scotch Whisky
So, where did the name ‘Whisky’ come from? The Latin aqua vitae (water of life), from which we
get the Gaelic "uisge beatha" (pronounced weshka bay), phonetically became "usky" and then
"whisky" in English.

Scotland has internationally protected the term "Scotch". For a whisky to be labelled Scotch it has
to be produced in Scotland. If it is to be called Scotch, it can’t be produced in England, Wales,
Ireland, America or anywhere else. Excellent whiskies are made by similar methods in other
countries, notably Japan, but they are not Scotch.

"Eight bolls of malt to Friar John Cor wherewith to make aqua vitae" The first mention of ‘malt’
appeared in the Exchequer Rolls as long ago as 1494. It’s the earliest documented record of
distilling in Scotland.

Legend suggests that St Patrick introduced distilling to Ireland in the fifth century AD and that the
secrets travelled with the Dalriadic Scots when they arrived on the Kintyre peninsula of Scotland
around AD500.

Distilling was originally used to make perfumes and alcohol for various uses, and evolved to use
fermented mashes of grain. The spirit was universally called ‘aqua vitae’ ('water of life') and was
often made in monasteries as an early medicine. It was prescribed for the prolonging of life, for the
relief of colic, palsy and even smallpox.

King James IV (1488-1513) has been documented as liking 'ardent spirits'. He went to Dundee in
1506, where he paid the local barber for a supply of aqua vitae for the king's pleasure. Barbers
cooked up a mean whisky. In 1505, the Guild of Surgeon Barbers in Edinburgh controlled the
distilling and manufacture of aqua vitae – reflecting the medicinal properties of the drink. So, you
could have a ‘dram’, get your haircut and get that pesky appendix sorted in one place!

Distilling equipment and the inexact science of making the early whisky meant that the spirit
produced varied wildly in quality and was sometimes of a dangerously high strength. In the 15th
century, along came better still design.

Also, the dissolution of the monasteries meant that many of the monks were in hiding or actually
didn’t have much to do. They therefore put their distilling skills to use and passed this knowledge of
distilling to a wider, less cloistered community. Distilling quickly spread to others.

The fledgling farm and cottage distilling industry drew the attention of the Scottish parliament.
Taxes! The first of many! They introduced the first taxes on malt and the final product you could
make from it in the mid 17th century, around 1644. Ever increasing taxes were incurred right up to
the Act of Union with England in 1707. England set out to tame the rebellious clans of Scotland.
The distillers were forced into a secretive battle against the taxman.

The excisemen, or gaugers, as they were called by the illicit distillers, were the enemy, in a nation
embarking on a struggle against a larger neighbour who controlled them. Smuggling and
‘bootlegging’ continued for a century and a half with most distilleries being a guarded secret. As
befitting a product with monastic roots, the Church was often in cahoots. Ministers stored whisky in
churches and the illicit spirit was sometimes hidden in coffins – no deception was too abstract.

Illegal stills were hidden in caves and glens and smugglers designed intricate hilltop signalling
systems when excisemen were seen in the area. By the 1820s, up to 14,000 illicit stills were being
dismantled every year, more than half the whisky consumed in Scotland was ‘black market’ and
never came anywhere near an exciseman.

Then the Duke of Gordon, an early whisky entrepreneur whose land housed some of the best illicit
stills in Scotland, proposed in the House of Lords that the Government should make it profitable to
distil legal whisky.

The 1823 Excise Act was passed allowing the distilling of whisky in return for a licence fee of £10,
and a set payment per gallon of proof spirit (2/3d). There was a minimum still size of 40 gallons.
Smuggling gradually stopped and over the following few decades the Duke of Gordon got very rich
and it set the basis of many of today’s modern distilling dynasties.

However, two major developments put Scotch Whisky on the course for global domination.
In the 18th century what people drank was Malt Whisky. But, in 1831 Aeneas Coffey refined the
Coffey or Patent Still. A new era began. The Coffey still allowed a continuous distillation process.
This was Grain Whisky, a different, less intense spirit than Malt Whisky produced in the copper pot
stills. This lighter Grain Whisky, when blended with the more ’robust’ malts, produced ‘blends’ a
Scotch Whisky which would appeal to a wider, more sophisticated and worldwide market. Blending
is accredited to Andrew Usher of Edinburgh in the early 1860s.

Then, another helping hand for whisky, from an insect related source, Beetlemania arrived in
France, but these beetles didn’t originate from Liverpool! In the late 19th Century, the phylloxera
beetle devastated French vineyards in a few short years. Soon, wine and brandy started to disappear
from wine cellars all over the World. The Scots were quick to take advantage of this Gallic disaster
and using the excellent British trade routes combined with Scots entrepreneurship, Scotch Whisky
replaced brandy as the civilised World’s favourite spirit.

In 1912 the Wine and Spirit Brand Association (which became the Scotch Whisky Association) was
formed.

Since then Scotch Whisky has surfed the waves of popularity. Prohibition, wars, revolutions,
depressions, recessions, empires disappearing. It’s grown to be the uniquely Scottish spirit sold all
over the World. There’s probably a bottle of ‘Scotch’ in just about every bar in the World.

Today, the production and labelling of Scotch Whisky is regulated by the Scotch Whisky
Regulations 2009.

Scotch Whisky by Numbers

Whisky is one of the main contributors to the Scottish economy, in jobs created and taxable
revenue. Even more so when you think of Scotch Whisky, the tourist attraction.

At the time of writing, there are over 10,000 people involved in Scotch Whisky production and over
16,000 licensed premises in Scotland.

Latest figures suggest that Scotch Whisky earns £134 per second for the Scottish economy.
90% of Scotch Whisky is exported to over 200 countries and 23% of all whisky goes to the Far
Eastern markets

There are about 20 million casks of Scotch Whisky maturing (which is in excess of 3 billion litres)
in Scottish bonds. This is the equivalent of more than 1200 Olympic sized swimming pools.
The Whisky Areas of Scotland
There are five main areas of whisky production in Scotland recognised in law, as shown on the map.

These are:
• Speyside
• Highland
• Lowland
• Campbeltown
• Islay

There are also island whiskies, which are included in the Highlands (except Islay).Each area boasts
different climatic conditions, water and natural ingredients all of which have a bearing on the final
product in terms of nose, taste and colour.

Some of the brands and area characteristics can be seen in the table on the following page.
Approximately 50% of the distilleries in Scotland can be found in the Speyside region.
Scotch Whisky Characteristics
The table below gives some examples of whiskies from each region and their typical
characteristics. There are extremes in each region and not all of the whiskies from a region
conform to the same characteristics. You can get a peaty Speyside or a lighter Islay malt.

Region Examples Characteristics

Balvenie
Speyside whiskies tend to be light and soft with
Glenfiddich
Speyside floral tones. They generally include sweet
Genlivet
notes.
The Macallan

Highlands Dalmore
Glengoyne The Highlands cover a large diverse area so
Old Pulteney there are many different whisky characteristics.
Edradour They can be from fruity to rich to peated

Islands (counted Highland Park Island whiskies vary greatly and need to be
as part of the Jura tasted in isolation.
Highlands region) Talisker Scapa

Most, though not all, Islay Malts are quite

Caol Ila
peaty due to the nature of the terrain. A number
Laphroaig
Islay of them could be said to have a medicinal smell
Bunnahabhain
and taste. There are now eight distilleries on
Lagavulin
Islay

Campbeltown whiskies are a curious mix.

Characteristics include a defined dryness with a
Springbank
pungency, smoke and a solid salinity. Imagine a
Campbeltown Longrow Glen
cross between the Lowlands and the Western
Scotia Glengyle
Highlands with a pinch of salt thrown in for
good measure.

Auchentoshan Lowland whiskies tend to be light bodied and

Lowlands Glenkinchie delicate with soft grassy, malty and fruit
Bladnoch aromas
How Scotch Whisky is Made
As we mention, the principles for distilling go back many hundreds of years and the distillation of a
modern-style whisky has changed little over the last 200 years. Just three basic ingredients are
allowed in Malt Whisky - water, barley and yeast. There are five stages to the process - Malting,
Mashing, Fermentation, Distillation and Maturation.

Step 1 – Malting
Barley contains starch and this needs to be converted into soluble sugars to make alcohol. To begin,
the barley must germinate and this is called 'malting'. Each distiller has their own preference about
the type of barley they buy, but it has to be a type giving high yields of sugar for fermentation.

The barley is steeped, drained and steeped again several times over about 48 hours before going for
malting and is then spread on a stone floor called a malting floor for 5-7 days. Very few distilleries
do this themselves now.
The barley is turned regularly to maintain a constant temperature and to stop the grains sticking
together. Most maltings are done on a much more industrial scale by commercial maltsters. At the
maltster, when the barley has started to shoot, the germination is stopped by drying it in a kiln
which is similar to a massive tumble-dryer.
In a distillery, the barley is dried in a kiln above a fire which is coal or a mix of coal and peat. It is
at this point, if peat is used for drying, the peat smoke can influence the flavour of the final spirit.
The dried barley is now ground down in a mill, after debris such as small stones or flowers have
been removed. You then have grist.
Step 2 – Mashing
Hot water is now added to the grist. The water will come from a pure, reliable, local source. It can
contain minerals or peat flavours from the terrain it passes through. The liquid combination is put
into a large vessel called a mash tun, heated, and cooked for several hours.

During this process, the sugars in the malt dissolve and these are drawn off through the bottom of
the mash tun. This liquid is now called 'wort'. The process is completed three times with the water
temperature getting hotter each time. Only wort from the first two mashings is used. The third is put
back in with the next batch of grist. Any residue, which is called 'draff', is collected and used in the
production of farm feed.

Step 3 – Fermentation
The wort is cooled and passed into large tanks called washbacks. These are traditionally made of
Oregon Pine, but now a number of distilleries use stainless steel. Yeast is added and fermentation
begins. This is basically making a strong beer.
The yeast turns the sugars from themalted barley into alcohol. As with the barley and water, the
distiller will carefully select a type of yeast as it can also have an effect on the final flavour of the
spirit. Fermentation is completed after approximately two days. The liquid at this stage is called
'wash' and is between 7% and 10% ABV (Alcohol by Volume).
Beer can be made from the liquid at this point, and Penderyn - a distillery in Wales - actually uses a
wash from Brains Brewery, in Cardiff. From now on though, on this whisky journey, the liquid is
distilled rather than brewed.
Step 4 – Distillation
In Scotland, the wash is traditionally distilled twice. In Ireland, it is normally distilled three times
although there are exceptions in both countries. The reasons are complex and too convoluted to go
into here.
Here’s how double distillation works. The copper stills consist of a bowl shape at the bottom that
rises up to the ‘swan’ neck at the top. Different shapes give different characteristics to the final
spirit. Tall stills with longer necks give finer, lighter spirits while short, fat stills will produce a
fuller, richer spirit although there are exceptions. The angle of the lyne arm at the top of the still
also has an effect.
Firstly, the wash enters the still and is heated (nowadays only by gas or steam). The liquid vaporises
and rises up the still until it reaches the neck, where it passes along the lyne arm and then condenses
in a worm, basically a coiled metal cooling tank. This liquid is called 'low wines' (20% ABV). Any
residue from the wash still (known as pot ale) is collected and used to manufacture farm feed or
fertiliser.
The low wines are passed to the second still, called the spirit still for the second distillation (approx.
68-74% ABV). The liquid then passes into the spirit safe. In the spirit safe, the alcohol runs through
in 3 stages. Alcohols from the beginning (called 'foreshots') are very high in alcohol level and
pungent. Alcohols from the end (called 'feints') are weaker but also pungent and more viscous. The
alcohol from the middle or 'heart' of the distillation is ‘just right’ and this is diverted to the receiving
tank to go on for maturation.

The foreshots and feints are then mixed with the next batch of low wines and redistilled. The
residue left in the still is called spent lees and will be discharged as waste. The heart is the spirit that
is then taken to be matured and that will become whisky. This process is still very much a craft, and
the eye and hand are often preferred over a computer.

Step 5 – Maturation
The last bit. To become whisky, the clear spirit has to be put into oak casks and stored. The most
common types of oak casks are those that have previously been used in the
American Bourbon and Spanish Sherry industries or those that have been used to mature whisky
before. This is changing and lots of other wine and spirit casks are now used to create what the
industry calls ‘finishes’. Rum, wine, port, even Calvados casks are used to impart unique and
exciting flavour nuances.

The spirit must mature in casks for a minimum of three years before it is legally allowed to be
called Scotch Whisky. During maturation, the flavours of the spirit combine with compounds in the
wood cask and this gives the whisky its own characteristic flavour and aroma.
Wood is porous, so over time it will breathe in air from the surrounding environment in which it is
stored. This will also give the whisky some unique characteristics. If the distillery storage facilities
are next to the sea, on an island or in the middle of the highlands then the air quality, temperature
and humidity will be different and influence the end product.
During each year of maturation about 1-2% of the spirit is lost through natural evaporation and the
spirit also loses a little in strength each year. This is called the 'angel's share' and explains why older
whiskies are less readily available and more expensive to buy. There is simply less whisky in the
cask to bottle. For very old whiskies, a LOT less. Hence the reason why 70 year old whiskies are
rare and very expensive.
Definition of Scotch Whisky
For whisky to be able to be called Scotch Whisky, it has to satisfy certain criteria which are
governed by law (the Scotch Whisky Regulations 2009). There are literally pages of regulations to
regulate what has become a Global export commodity but in simple terms Scotch Whisky must:
• be made from barley and whole grains of other cereals

• have been produced in Scotland

• be wholly matured in Scotland

• be matured in oak casks

• be matured for at least three years

• contain nothing else other than natural caramel colouring (more about this later)

The longer the whisky matures the more mellow and rounded the flavour will be and the less
whisky there will be in the cask as there has been more evaporation. This is another reason why
malt whiskies that are matured for 18, 21 or even 25 years are more expensive than younger
whiskies.

The Scotch Whisky family

Scotch Whisky is not just one type of product. There are different types which satisfy different
customers’ tastes and budgets. The fashions change and they ebb and flow in popularity. These
types are also controlled by the Scotch Whisky Regulations:
• Single Malt

• Single Grain

• Blended

• Blended Malt

• Blended Grain

Single Malt
This must be distilled at a single distillery from water and malted barley only, without the addition
of any other cereals. It must be produced by batch distillation in pot stills. Single malt whisky is
typically the most expensive. The barley does not have to come from Scotland.

Single Grain
This must be distilled at a single distillery from water and malted barley with or without whole
grains of other malted or unmalted cereals (typically wheat or maize). Produced using a continuous
distillation process which does not involve pot stills.
Blended
This is a blend of single malt whiskies and single grain whiskies. The largest proportion of a
blended whisky is grain whisky. The rest of it will be made up of different malt whiskies,
There are 3 elements to the malt whisky content of a blended whisky:-
1. Base malt(the larger proportion)
2. Top dressers (intense flavours)
3. Packers (low aroma intensity)

Blended Malt Whisky

Blended malt whisky is a blend of single malt Scotch whiskies distilled at more than one distillery.
It cannot bear the name of one distillery and will have a brand name.
Examples:
• Monkey Shoulder

• The Big Peat

• Compass Box

Blended Grain Whisky

Blended grain whisky is a blend of single grain Scotch whiskies distilled at more than one distillery.
Some blended whiskies are mixed together and then re-casked for approximately 6 months to
ensure all the flavours are combined, a process called marrying. Deluxe blends (e.g. Chivas Regal
18 year old) usually bear an age statement and have a higher malt whisky content than standard
blends
• Chivas Regal

• Johnnie Walker

• Dewars
Bottling of Scotch Whisky
Majority of the whisky that is produced goes into blended whiskies. A lot of distilleries only cater
for blended whiskies. So there are different types of bottling of whiskies.

Distillery Brands
This is when a distillery bottles its own whiskey. These are mostly Single Malts. The distilleries
may choose to age in a particular type of barrel and dress (aging for a short term) in other types of
barrels to change the finish of the whisky.

Blended Whiskies
This is when brands buy whiskies from different distilleries and blend them. Most of these are done
independent of the distilleries and by brands who may or may not own distilleries.

Independent Bottled Single Malts

This happens when companies buy barrels of whisky which are kept in bonded warehouses and
bottle them and sell them as single malts under their own brand. This allows a lot of whiskies from
distilleries that otherwise do not release single malts under their own brand reach the market. These
bottlers also experiment on dressing whiskies in different finishes so that we can get different
expressions of spirit distilled in the same year and bottled in the same year from the distillery
brands.

Non Chill-Filtered Whisky

Some companies chill and then filter whisky as this helps stop the drink going cloudy when ice is
added. However, this method strips oils and some, though not all believe this takes flavour out of
the whisky. Un-chill-filtered whisky is generally a higher ABV – around 46%, whereas the standard
whisky is generally 40% ABV in the UK and 43% in many export markets. This also means that a
measure of this type of Malt Whisky has a higher number of alcohol units.
Other Popular World Whiskies
There are many other whiskies and whiskeys produced around the world. Although there are strict
rules covering the name Scotch Whisky, many other countries produce whisk(e)y as well and have
rules governing their production.

Irish Whiskey
Irish Whiskey has to be made in Ireland - Northern Ireland, or the Republic, both count. Most Irish
Whiskey is distilled three times but there are double distilled, peaty brands also produced.
It has to be aged in wooden casks (no mention of oak) for at least three years. If the spirits are the
product of two or more distillates, it becomes blended Irish Whiskey and can mention this on the
label.
In effect, there are many kinds of Irish Whiskey, Single Pot Still, Single Malt, Single Grain and
blended.
At present, there are four Irish Distilleries. Bushmills in Northern Ireland, New Middleton Distillery
in Cork, the recently re-opened Kilbeggan and Cooley. None of them is independently owned.
There are quite a few independent whiskey brands (they get their spirit from the big companies), of
which Tullamore Dew is probably the most famous brand name.

Bourbon
Bourbon is a Corn Whiskey produced in the USA.
• Bourbon has to be at least 51% corn in the grain it’s made from, there also might be rye and
barley in there
• It’s made in new, only American, charred Oak Barrels which by law can only be used once.

• Distilled to no more than 160 (U.S.) proof (80% ABV)

• Entered into the barrel for aging at no more than 125 proof (62.5% ABV)

• Bottled at 80 proof or more (40% ABC)

• Produced in the United States

Unlike Scotch Whisky, you can’t add any caramel to Bourbon, so all the colour comes from the
charred wood
Bourbon has no minimum specified duration for its aging period. Products aged for as little as three
months are sold as bourbon. The exception is straight bourbon, which has a minimum aging
requirement of two years. In addition, any bourbon aged less than four years must include an age
statement on its label.
Bourbon that has been aged for a minimum of two years, and does not have added coloring,
flavoring, or other spirits may (but is not required to) be called straight bourbon.
Bourbon that is labeled as straight that has been aged under four years must be labeled with the
duration of its aging.
Bourbon that has an age stated on its label must be labeled with the age of the youngest whiskey in
the bottle (not counting the age of any added neutral grain spirits in a bourbon that is labeled as
blended, as neutral-grain spirits are not considered whiskey under the regulations and are not
required to be aged at all).
Bourbon that is labeled blended (or as a blend) may contain added coloring, flavoring, and other
spirits (such as un-aged neutral grain spirits); but at least 51% of the product must be straight
bourbon.

Bourbon Production Process

The typical grain mixture for bourbon, known as the mash bill, is a minimum of 51% corn, with the
remainder being rye, wheat, malted barley, or some combination of these. A mash bill that contains
wheat instead of rye produces what is known as a wheated bourbon.
The grain is ground and mixed with water. Usually, though not always, mash from a previous
distillation is added to ensure a consistent pH across batches, and a mash produced in that manner is
referred to as a sour mash.
Finally, yeast is added and the mash is fermented. The fermented mash then is distilled to (typically)
between 65% and 80% alcohol. Distillation was historically performed using an alembic or pot still
until the continuous still was invented which made the distillation process much more economically
efficient. However, column stills do not seem to produce the best flavored spirits when used by
themselves, so in current bourbon production, most typically the spirit is initially distilled using a
column still and then again in a "doubler" (alternatively known as a "thumper" or "retort") that is
basically a pot still.
The resulting clear spirit, called "white dog", is placed in newly charred American oak barrels for
aging, during which it gains color and flavor from the caramelized sugars in the charred wood.
Changes to the spirit also occur due to evaporation and chemical processes such as oxidation.
Bourbons gain more color and flavor the longer they mature. Maturity, not a particular age, is the
goal. Bourbon can age too long and become woody and unbalanced.
It is said that as it’s generally warmer and more humid in Kentucky, the Bourbon matures more
quickly than spirit would in Scotland.
After maturing, bourbon is withdrawn from the barrel, usually filtered and diluted with water, and
bottled to at least 80 US proof (40% abv). Most bourbon whiskey is sold at 80 US proof. Other
common proofs are 86, 90, and 100, and all "bottled in bond" bourbon is bottled at 100 proof. Some
higher-proof bottlings are marketed as "barrel proof", meaning that they have not been diluted or
have been only lightly diluted after removal from the barrels. Bourbon whiskey may be sold at less
than 80 proof but must be labeled as "diluted bourbon".
After processing, barrels still contain some bourbon soaked into the wooden staves. This may be up
to ten gallons of liquid, but is usually 2–3 gallons. After the first use, oak barrels cannot be used
again for bourbon, and most of them are then sold to distilleries in Canada, Scotland, Ireland,
Mexico, or the Caribbean for aging other spirits. They are also used for making various other barrel-
aged products, including amateur and professional production of bourbon-barrel-aged beer,
barbecue sauce, wine, hot sauce, and others.
The bottling operation for bourbon is the process of filtering, mixing together straight whiskey from
different barrels (sometimes from different distilleries), dilution with water, blending with other
ingredients (if producing blended bourbon), and filling of containers to produce the final product
that is marketed to consumers. The phrase "bottled by", by itself, means only that. Only if the
bottler operates the distillery that produced the whiskey may "distilled by" be added to the label.
Examples:
• Bulleit Bourbon

• Elijah Craig

• Makers Mark

• Woodford Reserve

Tennessee Whiskey
This type of whiskey is made in Tennessee and has to be filtered through maple charcoal chips.
Examples:
• Jack Daniels

• George Dickel

Rye Whiskey
In the United States, "rye whiskey" is, by law, made from a mash of at least 51 percent rye. (The
other ingredients of the mash are usually corn and malted barley.) It is distilled to no more than 160
(U.S.) proof (80% abv), and aged in charred, new oak barrels. The whiskey must be put into such
barrels at not more than 125 (U.S.) proof (62.5% abv). Rye whiskey that has been so aged for at
least two years may be further designated as "straight", as in "straight rye whiskey".
Rye grain is known for imparting what many call a spicy or fruity flavor to the whiskey. Bourbon,
distilled from at least 51% corn, is noticeably sweeter, and tends to be fuller bodied than rye. Due to
its distinctive flavor, American rye whiskey is sometimes referred to as America's equivalent of an
Islay whisky. As bourbon gained popularity beyond the southern United States, bartenders
increasingly substituted it for rye in cocktails like Whiskey sours, Manhattans, and Old Fashioneds,
which were originally made with rye. All other things being equal, the character of the cocktail will
be drier with rye.
Examples:
• Bulliet Rye

• High West Rye

• Rittenhouse Rye

Oat Whiskey
Another type of whiskey that is coming into prominence is Oat Whiskies. Mainly pushed forward
by craft distillers in USA. Oat has a very interesting sweet texture and a full bodied flavour.
Japanese Whiskey
Japanese whiskies are crafted in the Scottish style. We find they lie between Lowland and Speyside
in style. The whisky Japanese industry has been largely attributed to its two founding fathers:
Shinjiro Torii and Masataka Taketsuru. Shinjiro established the Suntory brand, founding the first
distillery in Japan in 1923, Yamazaki in the Vale of Yamazaki. Taketsuru founded Yoichi on
Hokkaido eleven years later. Today, Japanese whiskies are becoming increasingly popular and in a
style of their own.
The production of Japanese whisky began as a conscious effort to recreate the style of Scotch
whisky. Pioneers like Taketsuru carefully studied the process of making Scotch whisky, and went to
great lengths in an attempt to recreate that process in Japan. The location of Yoichi in Hokkaidō was
chosen particularly for its terrain and climate, which were in many ways reminiscent of Scotland
(although financial constraints resulted in the first distillery actually being built in the more
convenient location of Yamazaki on the main island).
One facet of the style of Japanese whisky comes from the way in which blended whisky is
produced, and the differing nature of the industry in Japan. Despite the recent rise of interest in
single malt whiskies, the vast proportion of whisky sold in the world is still blended. The
requirements of blended whiskies are one of the main driving forces behind the diversity of malts
produced by Scotland's distilleries. Typically each distillery will focus on a particular style, and
blenders will choose from a wide array of elements offered by all the different distilleries to make
their product. While sometimes a particular brand of blended whisky may be owned by a company
that also owns one or more distilleries, it is also quite common for trading to take place between the
various companies. The components of a blend may involve malt whisky from a number of
distilleries, and each of these could conceivably be owned by a different company.
In Japan a different model is generally adopted. Typically the industry is vertically integrated,
meaning whisky companies own both the distilleries and the brands of blended whiskies. These
companies are often reluctant to trade with their competitors. So a blended whisky in Japan will
generally only contain malt whisky from the distilleries owned by that same company (sometimes
supplemented with malts imported from Scottish distilleries).
As a reaction to this, individual distilleries in Japan have become increasingly more diverse over
recent years. It is quite common for a single Japanese distillery to produce a wide range of styles,
from the smokey and peaty style of Islay, through the heavily sherried, to the lighter and more
delicate floral notes of Speyside. The diversity and innovation to be found in Japanese distilleries
may be one of the contributing factors to their recent high profile and acclaim in the global arena.
Examples
• Suntory Yamazaki

• Hakushu

• Nikka

• Hibikki
Glossary of Terms
ABV Alcohol by Volume. Measurement of the alcohol content of any alcoholic drink

The length of time Scotch whisky has been matured in the cask. Blended whiskies that state
Age statement
an age must use the age of the youngest whisky in the blend

Alcohol The result of the fermentation process where the sugar turns to alcohol. Ethanol

Angel’s Share The whisky that evaporates during the maturation stage. Approximately 1%-2% per year

Grain used for the production of Scotch Malt Whisky. The barley does not have to be from
Barley
Scotland

Barrel A cask for maturing whisky with a volume of around 200 litres

Batch A number of casks that are vatted together for maturation

Beer Close relative to whisky. The early stages of whisky production match that of beer

Blend A mixture of grain and malt whiskies

Blended grain A mixture of single grain whiskies

Blended Malt A mixture of different malt whiskies

Body Viscosity and mouthfeel of a whisky

Bonded Warehouse Locked warehouse where the whisky is matured, that is under the auspices of HMRC

Illicit distillation and distribution of whisky. Has its name from hip flasks hidden in the
Bootlegging
legging of the boots

Putting the content of the cask into bottles. Term for a specific release of whisky from a
Bottling
distillery, blender or bottler

American whiskey produced mainly in Kentucky. Must be made from at least 51% corn. Used
Bourbon
Bourbon casks can be used to mature Scotch Whisky

Town in the west of Scotland that used to be a major production area. Now has only 3
Campbeltown
distilleries

Caramel E150, a colour additive which is legally allowed to be added to Scotch Whisky

Cask Wooden vessel where whisky is stored and matured. For Scotch whisky these must be oak

Cask strength Whisky that is bottled without further dilution. Has a higher ABV than standard whisky

Method of filtration for Tennessee whisky. Before bottling, the whisky is filtered through
Charcoal filtration
maple charcoal to ‘mellow’ it.
 Bourbon casks made from fresh oak have to be charred on the inside before being filled. This
Charring
produces typical bourbon aromas of vanilla and caramel

Process to remove fat components from the whisky to stop it going cloudy when ice is added.
Chill filtration
Controversial among some whisky lovers

New spirit is naturally colourless. The colour comes from the type of cask used for maturation.
Colour
Sometimes supported by the addition of E150 caramel colouring

Corn Most important grain used for Bourbon whiskey

The fourth element of the production process. Achieved by processing the liquid through a
Distillation
still. Most Scottish whiskies are distilled twice. Irish whiskies are triple distilled

Distillery The place where the whisky is distilled

Draff The solids remaining in the Mash Tun after mashing. Used to make animal feed

Dram Colloquial term for a measure of whisky.

Taxes that have to be paid by the distiller according to the amount of pure alcohol produced.
Duty Tax that has to be paid when goods are transported between countries without special
agreements

Ethanol The type of alcohol in alcoholic drinks. Produced by the fermentation of the sugars

Old term for a local customs officer who measures how much spirit has been distilled and sets
Exciseman
the amount of spirit duty to be paid

The least volatile component of the wash or low wines with the highest evaporation
Feint
temperature

Fermentation The third element of the production process. Achieved by adding yeast to the ‘mash’

Finish Description of the aftertaste of the whisky

Traditional method for malting the barley by spreading it on a stone floor and turning it to
Floor malting
promote even germination

The most volatile component of the wash or low wines with the lowest evaporation
Foreshot
temperature

Grain whisky Whisky made from any kind of grain. Scotch whisky must include barley.

Grist The ground grain that is used in the mash

Hogshead A type of cask with a volume of 250 litres

Independent bottler A company that buys individual casks from various distilleries and bottles them on their own
 Bourbon County in Kentucky gave its name to Bourbon whisky. Most of the Bourbon distilleries
Kentucky
are located in Kentucky

Oven used to create heat and hot air for drying barley. Scottish kilns traditionally have a pagoda-
Kiln
shaped roof.

Result of the first distillation in a pot still. ABV of around 20%. It is then distilled for a second time
Low wines
in the spirit still

The copper pipe that connects the pot still to the condenser. Its angle can have a big influence on
Lyne Arm
the character of the whisky

Grain that has been allowed to begin to germinate. The germination process is then interrupted by
Malt
drying the grains with heat.

Malting The process of making malt from grain, usually barley

Mashing Grist is mixed with hot water to extract the sugars from the grain.

Mash tun Large steel or copper vessel that is used for mashing

The person in the whisky company who is responsible for the composition of the whiskies that are
Master blender
to be bottled

Master distiller The person in the distillery who is responsible for the whole whisky making process

The process of ageing the whisky. Scotch whisky must be matured in Scotland in oak casks for at
Maturation
least 3 years. Whatever the cask has held before will affect the character of the whisky

The part of the distilled liquid that is used as actual spirit for drinking. It has to be separated from
Middle cut
the foreshot and the feints.

Miniature A small bottle of 50ml/5cl

Mixer Non-alcoholic drink added to whisky

Moonshine American term for illegally made whiskey, especially during prohibition

NAS No Age Statement. A whisky that does not tell the consumer how old the whisky is

New Make The clear spirit that is ready to be put into casks for maturation.

Neat A glass of whisky with no mixer or ice added

Nose Description of the smell of a whisky

Nosing The act of smelling the whisky

Nosing glass A glass specifically designed to aid the nosing process. Tulip shaped to concentrate the aromas.

Oak Main wood used for casks and barrels. Scotch whisky must be matured in oak casks for at least 3
years
Octave cask A type of cask with a volume of around 50 litres

Term used for serving a drink with ice cubes. Believed to originate from the habit of collecting
On the rocks
pebbles from cold Scottish rivers and streams to cool the whisky

Palate Description of the taste of the whisky

Traditional fuel used to heat the kilns. Gives an intense smoky flavour to the whisky dependant
Peat
on peat level used. Most peaty malt whiskies originate on Islay

Port pipe A type of cask with a volume of 650 litres

Pot ale Residue of the wash still after distillation. Usually thickened and used as animal feed

Pot still The traditional copper still used to distil the whisky

Poteen Traditional term for illegally made Irish new make

Period from 1920 to 1933 when production, sale and transport of any alcoholic drink was
Prohibition
banned in the USA. Gave rise to illegal distillation and smuggling

Traditional term for the alcohol content of alcohol. 100 proof means 57.2% ABV for Scotch and
Proof
50% ABV for American whisky

Puncheon A cask with a capacity of between 475 and 500 litres

Traditional Scottish drinking vessel. Shaped like a shallow bowl with a flat bottom and two
Quaich
handles. Usually made from steel, silver or pewter. Used as a cup of friendship

Quarter cask A type of cask with a volume of 120/125 litres

A cask that has been used to age whisky before. Casks can be used several times until they no
Refill cask
longer impart flavour into the whisky

Rye A type of grain that can be used to make whisk(e)y

Sample To taste whisky. A small portion of whisky put into a miniature bottle

An abbreviated term for whisky made in Scotland. Has to be made in Scotland and must be
Scotch
matured in Scotland in oak casks for at least 3 years

Sherry Fortified Spanish wine whose casks are very popular for ageing whisky

Sherry butt A cask with a capacity of about 500 litres

Shiel Wooden shovel used for turning the barley in traditional floor malting

A whisky bottling made from only one single cask, usually bottled at cask strength which is
Single cask
stronger than normal
Single grain Grain whisky from a single distillery

Single malt Malt whisky from a single distillery

Scotch Malt
A commercial membership organisation for lovers of Scotch Whisky
Whisky Society

Sour mash A special method of mashing commonly used for Bourbon and Tennessee whiskey

Remaining liquid in the spirit still after distillation. ABV of approx 1%. Discarded or used as liquid
Spent lees
fertiliser by farmers

The liquid that is produced by the spirit still. ABV of approx 68% to 74% after the second distillation
Spirit
or +82% after the third

Padlocked transparent container that allows the stillman to control the separation of the middle cut
Spirit safe from the foreshot and feints. Used to be under the control of the exciseman. Now the distillery
manager usually keeps the key

Spirit still The second of the pot stills used for distillation

Still Apparatus in which the wash is distilled. Always made from copper

The person who operates the still. Responsible for the separation of foreshot, middle cut (heart) and
Stillman
feints

Straight An alcoholic drink without the addition of mixers or ice

Straight
Bourbon whiskey that has matured for at least 2 years
Bourbon

Scotch Whisky Association. It protects the integrity and reputation of Scotch Whisky worldwide
(e.g. taking legal action against counterfeit and passing off), lobbies governments for fair trade
SWA
conditions and tax laws. It promotes sensible drinking and provides Scotch Whisky information to
the public.

Formally assessing the taste of the whisky. Group event where a set number of whiskies are tasted
Tasting
together

Substances leeched from the cask wood that impart bitter notes to the whisky. Also present in tea
Tannins
which is why sometimes tea notes can be detected in whisky

Tasting note Verbal description of how a whisky tastes

Tennessee US state where whiskey is produced in a bourbon-like manner. Uses charcoal filtration

Toasting Method of heating casks that has less impact than charring

Uisge Beatha Gaelic term meaning Water of Life. Eventually became whisky.

Vatting Mixing the contents of several casks in a large vessel prior to bottling
Vintage Whisky that was distilled in a single year

Warehouse Place where whisky casks are stored and matured

Wash The alcoholic liquid that is produced by fermentation of the wort. About 7% to 10% ABV

Washback The wooden vessel where the wort is fermented

The first of the pot stills used for distillation. ABV is increased to 20%. Resulting liquid is called low
Wash still
wines

Wheat A grain that is used for making whisk(e)y

Wort The liquid that is separated from the solid elements after mashing

Worm tub Older type of condenser that uses a spiral shaped tube in a tub filled with water

Micro-organism belonging to the fungi that can convert sugar into alcohol. Necessary for
Yeast
fermentation.