A vessel in which barley is germinated before malting that uses a system of turning screws to agitate the grain. Invented in the late 19th century, it offered a mechanical alternative to hand turning.

A grain used in whisky production that imparts spicy characteristics to the spirit. In the U.S., refers to whiskey made from a mashbill of at least 51% rye, distilled to a maximum of 80% ABV,

Alcohol vapor that returns to the still rather than traveling to the condenser, thus being redistilled. The angle of the lyne arm can determine levels of reflux.

A cask that has been previously used to mature whisky and refilled a second time (or more). See also First-fill.

A traditional, two-handled Scottish drinking cup.

A measurement of phenol parts per million, which indicates the presence of peat influence in malted barley or whisky.

A traditional type of copper still used in batch distillation. In Scotland and Ireland, malt whisky must be made in a pot still. “Pot still” may also refer to a type of Irish whiskey, made

In Scotland, the residue left in the still after the production of low wines, following the first distillation. Often used for animal feed.