The middle, best section of the distillate, often called the middle cut, which goes into the cask/barrel.

The first spirit to come from a still in the second distillation, high in methanol and other volatile compounds. It is either discarded or redistilled. See also Foreshots.

Germinated barley that has not been dried.

A spirit made from grains such as corn, wheat, or rye that has typically been distilled in a column still. Some countries, like Scotland and Ireland, have regulations defining grain whisky more specifically.

A traditional process where barley is germinated on a floor, turned by hand. Mostly replaced with more efficient modern processes like drum malting. The germination process converts barley’s starches to fermentable sugars, and the process

In bourbon, refers to the secondary grain, such as rye or wheat, which has an effect on flavor profile if present in a large amount.

A cask that has previously been used to age sherry, port, bourbon, or other aged wines or spirits, and is now being used to age another whisky for the first time. First-fill casks impart the

The aftertaste that lingers on the palate after consuming whisky. This is described both in terms of flavor characteristics and length. Can also refer to the process of cask finishing, where fully mature whisky is