Wort
A liquid composed of grist mixed with hot water, which helps extract sugars before the yeast is added to begin fermentation. Wort is mash that has been strained of solids. For more information, see “How
A liquid composed of grist mixed with hot water, which helps extract sugars before the yeast is added to begin fermentation. Wort is mash that has been strained of solids. For more information, see “How
A component in the distillation apparatus that converts the spirit from a gas to a liquid by running the vapor through a copper tube set in a pool of cold water. Although most distilleries now
Whisky that has just come off the still; also referred to as new make.
A distilled spirit made from fermented grain and typically matured in wooden containers for some period of time. Whisky can be made anywhere in the world. Certain countries—like Scotland, Ireland, the United States, and Canada—have
A distilled spirit made from fermented grain and typically matured in wooden containers for some period of time. Whisky can be made anywhere in the world. Certain countries—like Scotland, Ireland, the United States, and Canada—have
A tubular tool used to remove small quantities of whisk(e)y from a barrel, usually for sampling.
A bourbon made with wheat as a dominant secondary ingredient. These whiskeys often have a delicate flavor and can be referred to as “wheaters.”
In the U.S., a whiskey with a mashbill composed of at least 51% wheat, distilled to no more than 80% ABV, aged in charred new American oak containers with an entry ABV of no more
The container in which wort or mash is fermented through the addition of yeast before distillation. See also Fermenter.
The alcoholic liquid produced through fermentation that is then distilled to produce a spirit. It generally has 7-10% ABV. See also Distiller’s beer.
A building used for storing barrels of aging whisky. The materials that the building is constructed from, as well as the location of the barrel in the building, can affect the maturation process. In the
A tubular tool used to remove small quantities of whisky from a barrel, usually for sampling.