Whiskey Terms You Need to Know

While this definitely isn’t a comprehensive list of every term associate with the world of whisk(e)y, we hope it provides you with a bit more knowledge and understanding to help you along on your whisk(e)y journey.

We’ve spent hours scouring the interwebs for explanations and information to come up with the best definitions for each Whisk(e)y Word.

So, grab your favorite glass, fill it with something delicious and join us as we walk through the world of whisk(e)y.

Is it Whiskey or Whisky?

The short answer is, it’s BOTH. But the spelling is really dependent on the country of origin of the liquid of magical deliciousness.

In general, countries that have E’s in their names (United States and Ireland) spell it whiskey with the plural being whiskeys. Countries without E’s in their names (Canada, Scotland, and Japan) spell it whisky with the plural being whiskies.

This is why, in some cases, we use “whisk(e)y” because we’re trying to incorporate all types and regions associated with our favorite drink.

ABV: Alcohol By Volume- the percentage of a liquid that is ethanol (alcohol). Many bottles of whisk(e)y will include both the ABV and the Proof. The minimum allowable ABV of whisk(e)y tends to be 40% ABV. We consider anything over 101 to be “High Proof.”

Age Statement: The amount of time that a whisk(e)y has spent aging in the barrel. This is noted in years and months. There are a few laws governing age statements in the U.S. 1) Distilleries must disclose the age of the whiskey if it less than 4 years of age 2) the whiskey must be aged at least 4 years to qualify for the B.i.B status 3) an age statement can only list the age of the youngest whisk(e)y in the bottle.

American Whiskey: Any whiskey made in the United States. There are generally 5 accepted different types of American whiskey- Bourbon, Tennessee, Rye, Blended, and Single Malt.

Angel’s Share: Evaporation of the liquid aging in a barrel. Because whisk(e)y barrels are porous there is a small amount of liquid that is lost due to the natural swelling and constricting of the barrel due to temperature swings in the rickhouse. Anywhere between 2% and 5% of the liquid in a barrel is lost per year (this amount varies by location, temperature, and environment in the aging warehouse). The first year of aging “consumes” the most amount of liquid as the whisk(e)y is soaking into the wood of the barrel. After aging 8 years, the typical 53 gallons in a typical whiskey barrel would be reduced to approximately 35 gallons.

Barrel/Cask: Wooden containers that are bound together by a skilled worker called a Cooper. These containers are typically held together by metal hoops and the friction created by the wood. While not required, most distilleries char their barrels to varying degrees to impart the flavor and nose profiles of the whisk(e)y. For a distillery to create a product that is legally considered bourbon, the barrel must be made of white American White Oak. Many distilleries outside of the U.S. use previously filled bourbon barrels and/or previously used wine barrels.

Barrel Proof/Strength: A designation given to a whisk(e)y that has not been diluted after it is dumped from the barrel. There is no standard for what makes something barrel proof/strength but most distillers agree that it is generally an ABV over 50% (100 proof). In other words, it’s mostly a marketing term used to represent an undiluted product. See Cask Strength/Proof.

Bottled-In-Bond: This is a distinction for whiskey distilled in the USA. A BiB whiskey is distilled, aged, and bottled in accordance with the Bottled-In-Bond Act of 1897. This Act states that a whiskey must be distilled by a single distiller in a single distilling season and then aged in a federally bonded warehouse for at least 4 years and then bottled at 50% ABV (100 proof).

Cask Strength/Proof: A designation given to a whisk(e)y that has not been diluted after it is dumped from the barrel. There is no standard for what makes something barrel proof/strength but most distillers agree that it is generally an ABV over 50% (100 proof). In other words, it’s mostly a marketing term used to represent an undiluted product. See Barrel Proof/Strength.

Chill Filtration: The process of cooling a whisk(e)y and feeding it through a filter. This is often done for cosmetic purposes, by removing fine sediment from the liquid, this process also has the ability to remove some flavor causing compounds from the liquid. In recent years, distilleries have stopped using the process in order to provide purists with a more natural product. With that said, all whiskey goes through some version of filtration in order to remove large particulate sediment from the liquid. Some distilleries produce both chill filtered and “non-chill filtered” versions of the same product (we’re looking at you Wild Turkey).

Cooper: As in “Hangin with Mr…”. A highly skilled individual whose job it is to make barrels. More of an art form than a job.

Cooperage: the facility in which a Cooper makes barrels.

Cork: The natural stopper used to prevent both oxygen entering the whisk(e)y bottle and the liquid from leaving the bottle (you know, sometimes that whisk(e)y has a mind of its own). In recent years, many bottlers have started to use synthetic corks. They don’t dry out and, from our experience, do just as good of a job keeping that pesky whisk(e)y in the bottle.

Corn: A big lump with knobs…you know, it has the juice… and that juice becomes whiskey.

Distillate: the liquid that is created through the process of distillation. In American whiskey, this is referred to as “white dog.”

Distillation: The purification and concentration of a liquid through a combination of heating and cooling. In terms of whisk(e)y, this is the step after fermentation during which the water and alcohol is (mostly) separated from one another. It is this concentrated liquid that is then put in barrels to be matured.

Distiller: The individual that oversees distillation. These individuals usually have a strong background in chemistry as the process of distillation

Distillery: The facility in which distillation takes place and a distilled spirit is created. While we broadly refer to whisk(e)y companies as distilleries, not all companies are distilling their own spirit.

Dram: Often synonymous with pour, but a dram is a specific measurement of liquid. Scientifically it refers to 1/8th of a fluid ounce or 3.4 ml. HOWEVER, things get even more complicated in the whisk(e)y world, a dram refers to either just under 1oz (25ml) or 1 1/4 oz (35ml). So, while not entirely uniform across the board, if you ask for a dram in the U.K. you’re most likely to get 35ml (also referred to as a measure).

Glencairn- The preferred glass of Drep and Stone. It is a small tulip shaped glass that collects the vapors of the whiskey thereby allowing an individual to savor all facets of the whiskey.

Malt- This is a grain has been tricked into starting to sprout and is then heated before the plant actually starts to grow. This sprouting process opens the grain and enables distillers to turn a grain’s starches into fermentable sugars. Barley is the most commonly malted grain, but all grains including rye, wheat, and corn, can be malted too.

Mash Bill: The “recipe” of grains used by distillers to make the elixir of life. You’ll often hear the mash bill discussed in terms of percentage. An example is Wild Turkey’s mash bill- 75% Corn, 13% Rye, and 12% Malted Barley. There are specific guidelines for some types of whiskey; bourbon must be made with at least 51% corn and rye must be made with at least 51% rye. Distilleries will use the same mash bill for many products, varying other elements of the process (aging, barrel type, blending, etc.) to create various expressions.

Palate: In the world of whisk(e)y the palate refers to the both the physical palate (the mouth) and the ability of an enthusiast to discern the flavors, aromas, and mouth feel of a pour. When we discuss the taste of a whisk(e)y we generally refer to it as the palate or, more likely, “on the palate” this whisk(e)y is _____.

Peat: A densely packed mass of decomposed grass, moss, and other plant matter that has been compressed over time. Peat is primarily found in boggy regions of northern latitudes. It is harvested and dried to be used as a fuel source for the kilning process of malted grain. This is what imparts the flavor of peat into a whisk(e)y.

Peated: A qualification given to a whisk(e)y that has the flavor of peat. In order to achieve this flavor, peat is used as the fuel source in the drying process of the malt. As the peat burns, the drying malt absorbs the flavors created by the smoke of the peat. The location from which the peat is harvested has large impacts on the flavors imparted by the smoke. Peated whisky is traditionally associated with Scotch and Irish whisk(e)y but is becoming increasingly popular to use in other whiskey styles.

Proof: Originally used as a measurement for the alcohol content of a spirit (determined by various means), it is now mostly used in the US as a way to discuss the ABV of a spirit. In most parts of the world a whiskey’s label must legally specify the ABV, but for the US market, whiskeys will often also include the proof. In the US it is defined as twice the ABV. So, a whisk(e)y that is 120.2 proof contains 60.1% alcohol by volume.

Rackhouse/Rickhouse: These are the storage buildings holding barrels of whisk(e)y during the aging process. The barrels of stored on their side and the racks of barrels can often reach several stores high. Often, these warehouses are close to the distillery to make transport and bottling easier.

Small Batch: Mostly a marketing term. Because there is no legal definition as to what qualifies as “small batch”, distilleries use the term in hopes of conveying that this is a “crafted” good that runs in limited numbers. In our experience, it’s relatively meaningless.