Stands for “no age statement” or “non-age statement.” 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

The perception of viscosity, texture, and other sensations in the mouth used as descriptors in tasting.

The middle, best section of the distillate, often called the heads, which goes into the cask/barrel.

The process by which a spirit changes as it spends time in a cask. This process fundamentally alters the taste profile of the spirit, imparting character from the cask, as well as reducing the sharper

In the United States, the recipe of different grains used to make whiskey.

A liquid composed of grist mixed with hot water, which helps extract sugars before the yeast is added to begin fermentation. See also Wort. For more information, see “How To Make Whisky.”

Whisky made from malted barley. In the United States, a malt whiskey must be made from a mashbill of at least 51% malted barley. In Scotland and Ireland, malt whisky must be made from 100% malted

A term describing grain—usually barley—that has been germinated and then heated to stop growth. This process secretes an enzyme that converts the grain’s starches to fermentable sugars.