Fermentation
A metabolic process where yeast feeds on sugar, creating acids, gases, and/or alcohol as byproducts. All whisky-making includes a fermentation process before distillation.
Glossary Terms
Feints
The final spirit produced from a spirit still at the end of the distillation process. These fusel oils are low in alcohol and can be discarded or redistilled. Also known as aftershots or tails.
Ethanol
A potable alcohol found in whisky and other fermented and distilled beverages, also known as ethyl alcohol. Produced as a byproduct of the fermentation of sugar by yeast.
Dunnage warehouse
A traditional warehouse, typically found in Scotland and Ireland, built with an earth floor and brick or stone walls.
Dram
A Scottish term for a glass of whisky; or a measurement equal to 1/8 fl oz.
Draff
A term used in Scotland for the remnants of grain drained from the wash following fermentation. Often used as animal feed.
Double-distilled
Distilling a spirit twice using a batch distillation method. Most Scotch malt whisky is double-distilled.
Distiller’s beer
The alcoholic liquid produced through fermentation that is then distilled to produce a spirit. It generally has 7-10% ABV. See also Wash.
Distillation
The process of physically separating alcohol from water using heat. Alcohol has a lower vaporization temperature than water, so liquid alcohol turns to vapor at a lower temperature. The alcohol vapor is then recondensed to
Cut
The middle, best section of the distillate, often called the heart, which goes into the cask/barrel. Also refers to the process itself, i.e. “making the cut.”
Corn whiskey
American whiskey made with a mash consisting of a minimum of 80% corn and distilled to a maximum of 80% ABV. Corn whiskey may be matured in used or uncharred oak containers, but does not
Corn
A grain used in spirits production. Corn is the primary grain in bourbon whiskey, required to represent at least 51% of the mashbill.