The person responsible for dictating distillation practices at a distillery. This term is most often used to describe professionals with many years of experience producing spirits, but as it is unregulated, may apply to any

The person responsible for deciding which casks or other lots of spirits go into a batch to achieve a specific flavor profile. Not a regulated term.

In Scotch whisky, a cask with a volume capacity between 250 and 305 liters.

A spirit that has undergone its final distillation and is ready for dilution and/or maturation.

Flavorful chemical compounds, including aldehydes, esters, acids, and higher alcohols, produced during fermentation and maturation.

Refers to whisky that’s bottled at the same alcohol strength it was when it was removed from the barrel; undiluted by water before bottling. See also barrel proof.

A general term for a type of wooden cask used in the storage and maturation of whisk(e)y. The term can also refer to standard units of measurement for different products in different regions. A standard

In American whiskey, an acidic liquid strained from the mash after the primary distillation. It’s typically added back to the mash tub or fermenter to help catalyze fermentation and ward off bacterial contamination. Also known