Pipette
A glass tool used to add water by the drop into a glass of whisky, or a tubular tool used to remove small quantities of whisky from a barrel for sampling. See also Valinch and
Glossary Terms
Phenols
A class of chemical compounds produced by using peat in the malting process, absorbed by the barley being dried. Phenols can be measured in both malted barley and in the final spirit, using a unit
Peat
Densely compressed, decayed vegetation cut from bogs and dried, then used in the malting process as a smoke-producing fuel that both dries the barley and imparts a distinct flavor. Peat smoke is used in the
Pagoda roof
A distinctive style of Scottish distillery chimney, modeled after Chinese architecture, used to improve air flow for the smoke used in drying malted barley.
Oxidation
The change in characteristics caused by exposure to air. Oxidation is an important part of the cask maturation process. It can also affect a bottled whisky once opened, causing gradual shifts in flavor and aroma.
On the rocks
Serving spirits with ice cubes.
Nose
The aroma of a spirit; or the act of smelling a spirit.
Non-chill filtered
Whisky that has not undergone chill filtration, which consists of being cooled and passed through a filter in order to remove particles that would affect its cosmetic appearance. Whiskies that do not undergo this process
No age statement
Also referred to as NAS. Whisky that does not make a claim as to how long it has been aged, though it must still meet minimum legal requirements where applicable. Due to whisky’s growing popularity
New make
Whisky that has just come off the still. In the U.S. it’s often referred to as white dog.
Neck
The narrow top section of a pot still leading to the lyne arm.
Neat
Serving spirits without the addition of ice, water, or other mixers.