The A-Z of Scotch Whisky

150 words any whisky lover needs to know Amino Acids

The compounds broken down from protein that then react with sugars (in what are called Maillard reactions) to Aa produce colour and flavour in malt.

ABV – Alcohol By Volume American Standard Barrel (ASB) The percentage of pure alcohol (ethanol) in a product by its volume. By law Scotch Whisky cannot be bottled under 40% 200 litre cask typically used to originally ABV. mature bourbon. These casks are usually made from American White Oak.

Age American White Oak The age of the whisky is the number of years it has been matured. That is, the Latin name Quercus Alba, it grows in length of time between going into a cask North America. It is very suited to whisky and being bottled. With all types of Scotch maturation as the trees are fast growing Whisky, the age given must be that of the with tall straight trunks meaning it is high youngest whisky in the bottle. By law, a quality wood with a high level of vanillins. whisky cannot be called Scotch unless it It typically offers flavour notes of coconut, has been matured in Scotland in a cask vanilla, honey and nuts. made of oak for at least three years and one day.

Ageing

See maturation. Typical flavour notes of American White Oak.

The A-Z of Scotch Whisky Page 1 Amylase

Two major enzymes are a-amylase and b- amylase. They, along with limit dextrinase, work together at mashing temperatures 62-80°C to progressively degrade the starch into fermentable sugars, primarily maltose and maltotriose.

2 row barley commonly used in Scotch Whisky production. Angel’s Share Barrel This refers to the amount of whisky (ethanol and water) that is lost due to Also known as the American Standard evaporation during ageing. In Scotland Barrel (ASB), it is 200 litres in size (53 between 1.5-2% of the volume is lost per gallons). year. Blended Whisky

One of the five categories of Scotch Whisky defined by the Scotch Whisky Association (SWA). The raw materials for a blended whisky include water, yeast, Bb malted barley and cereals (maize, wheat, unmalted barley). A blended whisky is a Barley mixture of grain whiskies from one or more grain distillery and malt whiskies One of three raw ingredients in Single from one or more malt distillery. Malt Scotch Whisky and a key ingredient Sometimes there can be in excess of 15 in Scotch Blended Whisky. Barley different whiskies in a blend. By law, the provides the starch which then becomes age on a label of a blended whisky must alcohol. relate to the youngest whisky in the bottle.

The A-Z of Scotch Whisky Page 2 Bonded warehouse

A bonded warehouse (or bond), is a building or secured area in which dutiable goods may be stored or undergo manufacturing operations without payment of duty. This means that the distillery does not have to pay duty (tax) on the whisky whilst it is maturing or being bottled. Cask bung and bung hole. The position of this bung hole means that this cask will most likely be matured in a dunnage or racked warehouse. Bourbon Cask Butt Barrels used for maturing bourbon are required by American law to be made 500 litre casks that were traditionally used from American White Oak which has to mature sherry. been charred prior to usage. As these casks cannot be re-used to make bourbon, they often experience a second life maturing Scotch Whisky. The initial fill of the bourbon prior to use in Scotch Whisky strips out some of the harsher elements. Bourbon is a spirit which can only be made in America. It is made from a grain Cc mash which must contain at least 51% Campbeltown corn. This is one of the five whisky regions recognised by the Scotch Whisky Bung Hole Association (SWA). It is located on the west coast of Scotland on the Kintyre peninsula. It used to be home to over 30 The hole in the head or belly of a cask for whisky distilleries in the 1800s but today it filling. The position is determined by the is home to only three. style of warehousing that will be used.

The A-Z of Scotch Whisky Page 3 Caramel Colouring Cask Strength

By law, E150a is allowed to be added Is the name given to a whisky which has before bottling to aid with colouring not not been diluted after maturation and flavouring. before bottling.

Charring

There are generally four grades of charring: No.1 = 15 seconds No.2 = 30 seconds Three of the most popular casks used in the Scotch No.3 = 35 seconds Whisky industry. No.4 = 55 seconds (This heavy char creates layers of charcoal Cask on the inner surface of the staves, hence its nickname, the ‘alligator char’.) The name of the vessel used to mature Charring has a number of functions; it Scotch Whisky. By law casks must be helps to further break down the structure made of oak. They can come in a variety of of the oak allowing easier and deeper sizes from 200 – 700 litres (cannot be penetration by the spirit and a more bigger by law). The most common sizes intense interaction with the flavours are 200 litres (barrel), 250 litres (hogshead) produced through lignin degradation. The and 500 litres (butt). charcoal layer also acts as a filtration system, helping to remove unwanted flavours, such as sulphur, from the new Cask Bung spirit.

This is a stopper used to plug the bung hole in the head or belly of a cask. It is usually made of wood but can also be hard nylon.

The A-Z of Scotch Whisky Page 4 Chill Filtration Coffey/Continuous Still

This is a method used in whisky for Aeneas Coffey patented the continuous removing deposits. The whisky is chilled still. It is also known as a column still, to between -10 °C and +4°C before being patent still or Coffey still. It consists of passed through a fine adsorption filter. two columns, a rectifier and analyser. It is This process is carried out mainly for used to produce grain spirit and typically cosmetic reasons. comes off the still at a much higher ABV than malt new make spirit. It can work 24 hours a day and produce spirit on a much Climate larger scale than a pot still.

Climate affects the rate of maturation. a hot climate, for example, will accelerate Condenser whisky's ageing process and the angel's share. The function of a condenser is to provide rapid cooling for the vapours coming from the stills. As they are made of copper they also act to prolong the complex chemical reactions already taking place within the still, and therefore play their part in contributing to the flavour of the finished product. Each distillery will have a minimum of two condensers (one for each still), but they normally have more. There are two different types of condensers; shell & tube and worm tubs.

Congeners

This is the name of the compounds that are responsible for the majority of the taste and aroma of whisky. Coffey Still.

The A-Z of Scotch Whisky Page 5 Cooper individual distillery manager based on the style of whisky they want to create. Traditional distilleries use thermometers The cooper is a highly skilled person that and hydrometers to measure the ABV, builds and repairs oak casks using only while more modern distilleries have a host natural materials. Many distilleries use of electronic monitoring devices to help larger cooperages for their casks. Only four them know when to make cuts. distilleries in Scotland have their own cooperage on site. Cytase

Copper This is an enzyme which breaks down the cell walls of the barley making the starch accessible for the amylase enzyme to break Pot stills are always made of copper. It is down into maltose. very malleable, is a good heat conductor and interaction with the copper can help remove unwanted flavours such as sulphur. Cut Dd During the spirit run, the portion of new Degradation make spirit that is kept for maturation in casks is called the cut or the spirit cut. It is also known as the heart. A term for the breakdown of larger molecules into smaller ones during the germination process. Cut Point Draff This is the point when the spirit safe turns from foreshots to heart (cut), and then This is the spent grain left in the mashtun from heart to feints. They are judged by after the wort has been drawn off. It is timing or ABV and are decided by the normally sold on as cattle feed or used in biomass burners.

The A-Z of Scotch Whisky Page 6 Dilution Dram

Whisky normally comes off the still at The Scottish name for a drink of whisky, between 65-67% ABV. It is then normally also known as a nip or a tot. It is not an diluted down to about 63.5% before official unit of measurement. maturation and further diluted before bottling. Drum Maltings Distillation The modern method of malting barley. It The action of purifying a liquid by a involves a large germination drum which is process of heating and cooling. The turned occasionally until the malting process begins with heating a liquid (the process is complete. wash) to boiling point. The liquid evaporates, forming a vapor. Chemists use distillation to purify compounds in Dunnage solution or to separate mixtures of solutes. For example, different compounds have different boiling points. The name of warehousing where casks are stored normally up to three high with thick stone walls and an earthen floor. It is now also referred to as traditional Distiller’s Yeast warehousing.

This is the specifically bred and cultured yeast used in distillery fermentations.

Distillery

In Scotland, a place where spirits are produced.

Dunnage Warehouse.

The A-Z of Scotch Whisky Page 7 Ee Ff Enzymes Feints

Enzymes are proteins that build up or This is the term applied to the third break down other molecules in cells. fraction of the distillate received during the distillation of the low wines in the spirit still used in the pot still process of Esters manufacture. The previous fraction of the distillate is the potable spirit. The cut These are chemical compounds that are point is judged by the stillman and is primarily created during fermentation usually based on ABV. The feints are when an acid and alcohol combine. Esters returned to the still, together with the provide the fruity, vanilla, herbal flavours foreshots. Feints are also known as tails. and aromas of the whisky. Fermentation European Oak This is the stage during the whisky making process when alcohol is produced. Latin name – Quercus Robur. Also known fermentation begins when the yeast as English oak, Pedunculate oak, converts the sugary wort into crude French oak or Russian oak. This oak is alcohol, producing a liquid similar in slower growing than Quercus Alba and is aroma and taste to a sour beer called wash. very porous. It offers flavour notes of spice and dried fruits. There are many other varieties in use, but Robur is most Finishing common. The procedure whereby spirit is matured in a cask of a particular origin and then spends time in a cask of different origin.

The A-Z of Scotch Whisky Page 8 First Fill/Fills malting process requires the wet grain to be put on a smooth concrete floor while it germinates. Over the course of seven to A cask that is being used to mature Scotch eight days, the grains germinate and frees for the first time is referred to as first-fill. up the starch that can be broken down Subsequent fills after that are known as into sugars in the mashtun and then second-fills, third-fills etc or refills. When fermented into alcohol. a cask is used for a first-fill, the wood is still fresh and active giving greater extraction than subsequent fills. It is thought that over a 10 year period a cask will lose approximately 40% of its extractives, meaning that later fills will have less to offer the whisky.

Flavour Wheel

It is a tool developed in 1970s by Pentlands Floor Malting. Scotch Whisky Research to aid with flavour descriptors; it is essentially a colour-coded, adjective-rich circle used to Flour convey the sensory qualities of a product. The original version has since been Flour (fine powder) forms 10% of the grist. developed further with many companies See grist. producing their own version of the flavour wheel which often highlights the development of certain aromatics during both production and maturation.

Floor maltings

This is the traditional method of malting Barley growing in East Lothian, Scotland. grain. After steeping the grain, the floor

The A-Z of Scotch Whisky Page 9 Foreshots Green Malt

This is the term applied to the first Green malt is the name of the malt after fraction of the distillate received during germination before kilning, it is still wet the distillation of the low wines in the and growing. spirit still used in the pot still process of manufacture. The following fraction of the distillate is the potable spirit. The cut Germination point is judged by the stillman and usually based on time. The foreshots are returned This is part of the malting process. After to the still, together with the feints. steeping, the barley would traditionally be foreshots are also known as heads. spread over the floor of the malting house being turned regularly, see floor malting. Nowadays this is normally carried out on a Fusels commercial scale in large drums which rotate. During germination, the barley This is a type of thick oil collected during secretes the enzyme ‘diastase’ which makes grain distilling; it can be sold on to various the starch soluble, thus preparing it for other industries. conversion into sugar.

Grits Gg Grits form 70% of the grist. See grist. Grain Whisky Grist

After the malting process, the malted Grain Scotch Whisky is made out of barley is milled into a powder called grist. malted barley, other unmalted cereals The consistency of grist is important to (such as maize, corn or wheat), yeast and match the distillery’s mashtun. The book water. It is distilled in a continuous value for the ratios are husk 20% (coarse), (Coffey) still. grits 70% (medium) and flour 10% (fine).

The A-Z of Scotch Whisky Page 10 Hh Heads Grist ratios.

See foreshots. Husk Heart Husk forms 20% of the grist. See grist. See cut. Hydrometer

Highland This is an instrument used to measure the density of liquids which can then be used This is one of the five whisky regions along with temperature to calculate the recognised by the Scotch Whisky alcohol content. Association (SWA). The dividing line of the Highlands and Lowlands runs between the Firth of Clyde on the west and the Firth of Tay on the east. The Highland region also includes the island distilleries with the exception of Islay.

Hogshead

A cask made from the staves of a bourbon cask with new oak ends, it holds 250 litres.

Hydrometer.

The A-Z of Scotch Whisky Page 11 Ii Kk Illicit Kiln

Illegal, unauthorised. This is a furnace traditionally used for drying barley. It would be fired by peat (if desired) or wood. Modern kilns use gas or Islay heavy fuel oil.

This is one of the five whisky regions recognised by the Scotch Whisky Association (SWA). It is an island located on the West of Scotland. It is known as the Queen of the Hebrides due to her fertile land. Whisky from Islay is traditionally heavily peated. Jj

Japanese Oak

See Mizunara. Traditional Kiln.

The A-Z of Scotch Whisky Page 12 Kilning Lignin

This is part of the malting process used to Found in oak. After toasting, the lignin heat germinated barley to dry it to stop breaks down and creates flavour germination. compounds. It can offer floral, spicy, vanilla and fruity notes to the whisky during maturation.

Lowlands

This is one of the five whisky regions recognised by the Scotch Whisky Ll Association (SWA). The dividing line of the Highlands and Lowlands runs between the Firth of Clyde on the west and the Lactones Firth of Tay on the east.

Oak lactones are important flavour extractives in oak wood. The cis-isomer is Low Wines usually dominant and imparts sweet vanillin and coconut aroma. The concentration of lactones varies between This is the distillate of the Wash Still. It species, with the total amount of oak normally has an ABV of 22-25% and is lactones being highest in Quercus Alba further distilled in the Spirit Still. and lower in Quercus Robur. Lyne Arm Lauter This connects the body of the still to the A type of mashtun design. It allows for condenser. It can angle upwards or speedier draining through more control downwards or horizontal depending on than a traditional mashtun. It does this by the style of whisky being distilled and how raising and lowering the lauter arms as much reflux is required. It can sometimes they rotate very slowly through the mash. be called a lye pipe.

The A-Z of Scotch Whisky Page 13 Marrying

This is the action of blending two or more different whiskies together and leaving for Mm a period of time in a vat. Malt Whisky Mash This is whisky that is made in a pot still using only malted barley, water and yeast. This is the thick porridge-like contents of the mashtun. Malted Barley Mashing Also referred to as malt. This is barley that has been steeped, germinated and Mashing is the process of adding hot water kilned. to the grist. It takes place in a vessel called a mashtun and uses heat (hot water) to bring on the natural enzymes (amylase) to breakdown the starch in the grain and Malting turn it into fermentable sugars.

This is the process of steeping, germinating and kilning the barley. See germination, kilning and steeping.

Maltose

This is a simple sugar made from two glucose molecules and is the predominant product from the hydrolysis of starch during mashing. It is the preferred Mashing. substrate of distilling yeast.

The A-Z of Scotch Whisky Page 14 Master Blender

This is the ‘nose’ of the company, and someone who develops specific blended spirits using a combination of spirits with different characteristics.

Mashtun. Master Distiller

Mashtun This is a qualification run by the Institute of Brewing and Distilling (IBD). It is a This is the vessel where mashing takes senior position and involves a wide range place. It is made of cast iron or stainless of responsibilities including managing steel. The bottom of the mashtun is staff, overseeing the production line, effectively a sieve so that after mashing the product development, quality control, wort (sugary liquid) can drain through to product testing and sourcing raw the underback before going onto materials. fermentation. Maturation

This is the process of ageing whisky in oak casks. By law Scotch Whisky must be matured in an oak cask in Scotland for a minimum of three years and one day.

Milling

A mill takes the dried malt and uses giant rollers to grind it into a coarse flour called Mashtun. grist.

The A-Z of Scotch Whisky Page 15 No-age Statement (NAS) Mizunara

Latin name Quercus Mongolica. This oak This is whisky which is bottled without its is native to Japan and is often called maturation age being stated on the label. Japanese Oak. It is a difficult oak to work It came about due to demand and supply with as it does not grow straight, has a in the early 21st Century and is now high moisture content and is much more commonplace among Single Malt Scotch porous than other varieties which can Whisky. make the casks prone to leaking. Its name, translated, means “water oak”. It must be Nosing 200 years plus before it can be felled and its scarcity means it can command large The act of smelling a whisky to pick out prices at auction. flavours or aromas.

Nosing Glass Mothballed This is a specially shaped glass for nosing A distillery that is no longer in use and has whisky. It is normally wide at the bottom been decommissioned for a period of time. and narrow at the top but they come in Also known as a silent distillery. many different shapes and sizes. The Glencairn nosing glass or Copita style nosing glass are probably the most Nn common styles. New Make

This is the high-alcohol content liquid that comes off the still during the spirit run. It is then put into casks to mature and after three years and one day maturing in an oak cask in Scotland, it can be called Scotch Whisky. Copita glass.

The A-Z of Scotch Whisky Page 16 Olfactory System

The olfactory system is the sensory system Oo used for smelling. Oak

Under the Scotch Whisky Regulations, all Scotch Whisky must be matured in an oak cask no larger than 700 litres, in Scotland Pp for a minimum of three years and one day before it can be called Scotch. See Quercus Pagoda Robar, Quercus Alba, Quercus Mongolica and Quercus Petraea. This is the Asian-style structure on top of most distilleries. Its purpose was to attract air from all directions to provide a better draw for the kiln below. Pagodas – also known as Doig Ventilators – were invented by Charles Doig in the late 1800s and is a symbol of distilleries throughout Scotland.

Palletised warehouse. Oak tree.

The A-Z of Scotch Whisky Page 17 Palletised Peat Reek

This is a relatively new system of This is the smoke of a peat fire which is warehousing. The casks are stored upright desirable when trying to get a smoky on pallets, can be up to 10 casks high. aroma to the barley. Casks can be moved around by forklift and it is an efficient system. However, the effectiveness of this type of system is still Phenols under trial.

Peat These are the compounds within the peat smoke that are responsible for the smoky and medicinal aromas in whisky. They are Decaying plant matter found throughout measured in parts per million (PPM). Scotland and in parts of Europe. It can be used to stop germination by drying the malt. The peat smoke produces chemicals called phenols which are absorbed by Port Pipe malted barley and impart a smoky flavour. It is commonly used as a source of fuel for A cask that is 350 litres and more, they domestic fires. See peat reek, phenols and were traditionally used to mature port. PPM.

Pot Ale

This is the residue of fermented wash left in a pot still after the first distillation. It is normally about two thirds of the charge. After distillation it is usually put through an evaporation unit and condensed into a pot ale syrup which is sold as cow feed.

Peet reek.

The A-Z of Scotch Whisky Page 18 Pot Still

A pot still is a type of distillation equipment, which works like a large kettle in heating up the wash. They are always made of copper and operate on a batch distillation basis. Pot stills come in a variety of different shapes which all affect the character of the spirit.

Pot stills. Parts Per Million (PPM) Puncheon The unit that phenols are measured in. The measurement is taken from the malt 500-700 litre casks. The variation in size is before milling, it is assumed that over half usually dependent on what they are being the phenolic levels are lost during used to mature with sherry puncheons distillation. Therefore, from the PPM that being larger than rum puncheons. is mentioned, less than half is in your dram of whisky. Purifier Proof This is a pipe linking the lyne arm back to the pot. The idea is to increase reflux by Proof is twice the alcohol content by causing any heavy compounds or volume. For instance, a whisky with 40% condensed liquid in the lyne arm to fall ABV would be 80-proof. This term is into the purifier pipe and back into the normally used in America as the UK uses pot to redistill. In effect, it is like an extra the ABV figure. semi-distillation. Purifiers are not that common with only a handful of distilleries in Scotland having them including Ardbeg, Strathisla, Talisker and Glen Grant.

The A-Z of Scotch Whisky Page 19 Quarter Cask

Generally 125 litres in size, they are made from 200 litre casks which have had three or four staves removed and then rebuilt. Qq However, you can have a range of smaller ones which are bespoke sizes. Quaich Quercus Alba It is a two handled, shallow drinking cup. Traditionally it would have been carved from wood although now silver or pewter See American White Oak. are more common.

The word quaich comes from the Gaelic, Quercus Mongolica ‘cuach’, meaning cup. It was used to offer a welcome drink to visitors and in See Mizunara. ceremonial clan occasions with each member drinking from the same quaich signifying unity and friendship. Quercus Petraea

Also known as Sessile Oak, Cornish Oak or Durmast Oak. It is native to most of Europe and is not as commonly used for whisky maturation as Quercus Alba or Quercus Robur.

Quercus Robur Quaich. See European Oak.

The A-Z of Scotch Whisky Page 20 Raw Materials

These are the ingredients that go into whisky. For Scotch Single Malt Whisky the raw ingredients are yeast, malted Rr barley and water. In Scotch Single Grain Whisky the raw materials are water, yeast Racked and cereals (including malted and unmalted barley). This is a reasonably modern style of warehousing which involves casks being stacked in rows. It has become increasingly popular and casks can be stacked up to 10 or 12 rows.

Reflux.

Reflux

This happens during distillation. It occurs when some of the vapour meets a cooler surface inside the still and returns to liquid, falls back down the still and is re- distilled. It is a crucial element in the creation of each distillery’s unique character. Theoretically, more reflux Racked warehouse. means a lighter, more complex spirit.

The A-Z of Scotch Whisky Page 21 Refill cask recognised by the Scotch Whisky Association (SWA) – Highland, Lowland, Islay, Campbeltown and Speyside. This name is given to any cask that has been used for maturing Scotch Whisky Rummager more than once. They can also be referred to as the number of fills i.e. second fill, This is the scraper used on the bottom of a third fill etc. These tend to be much less directly fired still to stop the build up of active than first fills and will normally be solids on the bottom of the still. vatted together with other fills. Typically, the number of fills of each cask is indicated by a different colour of paint on the cask end. Ss Saccharification This is the degradation of starch into simple sugars.

Saladin box This is a piece of equipment used to malt barley, it is a mechanical alternative to hand turning and involves a trough with a perforated floor. The malted barley is filled into the trough and air is blown through it.

Regions Scotch Whisky Association (SWA) This is the trade organisation that There are five Scottish whisky regions as represents the Scotch Whisky industry.

The A-Z of Scotch Whisky Page 22 Shell & Tube Condenser Slàinte Mhaith

This is a more modern style of condenser. This is a toast which means ‘your good It is made of copper tubes through which health’ in Gaelic. Sláinte is also a friendly cold water is piped. See worm tubs. way of signing off emails and messages in Scotland.

Single Cask

This is a whisky that has come from only one cask before bottling.

Spent Lees

The different cask sizes. This is the residue of the Spirit Still after Sherry the distillation and removal of foreshots, potable spirits and feints. Normally these are treated and then disposed of as waste. This is a fortified wine made from grapes grown in Andalusia in Spain. Speyside Single Malt This is one of the five recognised Scotch Whisky regions recognised by the Scotch This is one of the recognised styles of Whisky Association (SWA). It is located Scotch Whisky by the Scotch Whisky in the Highland region although Association (SWA). A Single Malt Scotch recognised as a region in itself. It has the Whisky must be made from only malted greatest concentration of malt whisky barley, water and yeast and distilled at a producers in Scotland. single distillery from a pot still in a batch distillation.

The A-Z of Scotch Whisky Page 23 Spirit Safe final stage in the distillation process. It is a copper tank which heats up and it contains the low wines that have come This is a box-shape piece of equipment from the wash still together with the made of metal and glass which is unwanted products from the last run of padlocked. It connects to the point at the spirit still itself. which the spirit exits the still thus protecting the new make spirit coming off the still. Inside it there is a hydrometer and thermometer which lets the operator Still House calculate the alcoholic concentration of the distillate without having to open the This is the building where the wash still safe. There is a handle which can be moved and the spirit still are housed. from outside the safe to shift the spirit to the different receivers for the different cuts – foreshots, heart, feints. Steeping

The first step of malting where the barley grains are alternated, being soaked in water and then air-rested for a period of time to bring up the moisture level and initiate germination.

Spirit Safe. Tt Spirit Still Tails This can also be referred to as the low wines still and is the second and usually See feints.

The A-Z of Scotch Whisky Page 24 Tannins Uisge Beatha

These are naturally occurring compounds The Gaelic word for water of life which which exist in oak. They can add a chewy, was shortened to uisge and then onto dry mouthfeel to the whisky along with whisky. colour.

Toasting

The wood is heated up in a big oven for a period of time. This splits the cellulose into wood sugar which caramelises and a Vv portion of the lignin is converted to a Valinch number of compounds including vanillin.

Triple Distillation This is a tube which is used to take small amounts of whisky out of a cask for tasting purposes. It is normally made of copper. This is whisky that is distilled three times instead of the usual two. The additional still is usually called the Intermediate Still. Virgin Oak

This is a cask which has not had any contents in it before the new make spirit Uu goes into it. Underback Volatile Congeners

A vessel used to store wort after it has These are organic compounds that a drained from the mashtun and before whisky must give off in order for the transferring it to the washbacks for aroma to be detected. fermentation.

The A-Z of Scotch Whisky Page 25 Washback

This is the large vessel where fermentation takes place. They are usually made from Ww douglas fir or stainless steel. Water Warehouse

This is one of the three permitted This is the building where the whisky ingredients for malt whisky. matures. There are three different types of warehouses – dunnage, palletised and racked. World Whiskies

This is the collective name given to Wash whiskies which are not from Scotland.

This is the name given to the liquid that is produced from fermentation. It has an Worm Tub ABV of approximately 7-9% and is then transferred to the wash still for the first This is the other style of condenser to shell distillation run. & tube and comprises a coil of copper tubing immersed in a large (normally) circular tank of water which is usually raised above ground level. A good example of this is at Dalwhinnie Distillery where the large worms, often mistaken for water tanks, sit outside the front of the distillery. The spirit that comes from worm tub condensers is usually a heavier, more sulphury spirit than that from a shell & tube condenser. See shell & tube condenser. Washback.

The A-Z of Scotch Whisky Page 26 Yy Worm tub. Yeast Wort This is one of the three permitted ingredients for malt whisky. It is a single- This is the name given to the liquid drawn celled micro-organism which feeds on off the mashtun which contains all the sugar, producing alcohol and carbon sugars of the malt. dioxide in return.

Wort Cooler

To prevent the yeast from being killed by the high temperature, the wort is quickly passed through a plate heat exchanger called a wort cooler, to reduce the wort temperature to 16°C-18°C, dependent upon the ambient temperature.

Yeast.

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