Glossary: Terms and Definitions in the Spirits Industry

Distillery Way | 33 minutes

Absinthe

Absinthe is traditionally made with wormwood, anise, and fennel, along with other herbs and spices. It's known for its distinctive green color and strong, bitter flavor. Absinthe was originally developed in Switzerland in the late 18th century, and it became popular in France in the late 19th century.

Absinthe has a reputation for being a hallucinogenic drink, but this is largely a myth. The active ingredient in wormwood, thujone, is present in absinthe in very small amounts and is unlikely to have any significant effect. However, absinthe does have a high alcohol content, usually between 45% and 74%, which, like any alcoholic beverage, can cause intoxication if consumed in large amounts.

Absinthe was banned in many countries in the early 20^th century due to concerns about its effects on health and society, but it has since been legalized in many places. Today, absinthe is enjoyed as a specialty spirit by people around the world, and it is often served with water and sugar to help balance its bitterness.

Aquavit

Aquavit (also spelled akvavit) is a traditional Scandinavian spirit distilled from grain or potatoes and flavored with a variety of herbs and spices, most notably caraway seeds. Other common ingredients include dill, coriander, fennel, and anise. Aquavit is typically clear or slightly yellow and has a strong, complex flavor that is often described as savory or herbal.

Aquavit is popular in Scandinavia, where it's often enjoyed as a chilled shot, or sipped slowly with meals. It's also sometimes used in cooking, particularly in recipes for fish or shellfish dishes. In recent years, aquavit has gained popularity outside of Scandinavia, with a number of craft distilleries in the United States and other countries producing their own versions.

Different styles of aquavit may have different flavor profiles, depending on the herbs and spices used and the aging process. Some aquavits are aged in oak barrels, which can impart a slightly sweet or vanilla flavor. Other varieties may be flavored with fruit or other botanicals, such as juniper berries or citrus peel. Despite these variations, caraway remains the dominant flavor in most aquavits.

Bitters

Bitters are a beverage flavoring made by steeping herbs, roots, barks, and other botanicals in high-proof alcohol. They're typically used in cocktails and mixed drinks to add complexity and depth of flavor, as well as to balance out sweetness and acidity.

Bitters were originally developed as medicinal tonics, with the earliest versions dating back to the 18th century. They're believed to have digestive and therapeutic benefits, and were often consumed before or after meals to aid in digestion. Over time, bitters evolved from being primarily medicinal to being used in cocktails and other mixed drinks.

There are many different types of bitters, each with its own unique flavor profile. Some of the most popular varieties include:

Angostura bitters: This is the most widely used type of bitters, with a spicy, slightly sweet flavor that is often used to add depth to classic cocktails like the Old Fashioned and Manhattan
Peychaud's bitters: A key ingredient in the classic New Orleans cocktail, the Sazerac, Peychaud's bitters have a slightly floral flavor with hints of anise
Orange bitters: As the name suggests, these bitters are made with orange peel, and they have a bright, citrusy flavor that pairs well with gin and other light spirits
Chocolate bitters: Made with cocoa nibs and other spices, chocolate bitters have a rich, complex flavor that is often used to add depth to darker, more spirit-forward cocktails

Bitters can be found at most liquor stores and are often used in small quantities in cocktails, usually just a few dashes.

Brandy

Brandy is made by distilling wine or other fermented fruit juices, such as apple or pear juice. The resulting spirit is then aged in barrels, where it takes on a distinctive flavor and amber color.

Brandy can be made from a variety of different fruits, with grapes being the most common choice. Other common types of brandy include:

Apple brandy: Made from fermented apple juice, this type of brandy is also known as applejack or calvados
Pear brandy: Also known as eau de vie, this type of brandy is made from fermented pear juice
Cherry brandy: Made from cherries, and often used as a dessert liqueur

Brandy is typically aged in oak barrels, which gives it a rich, complex flavor with notes of vanilla, caramel, and spice. The length of aging can vary depending on the style of brandy, with some being aged for just a few months and others for several years.

One of the most famous types of brandy is Cognac, which is made from grapes grown in the Cognac region of France. Cognac is known for its smooth, refined flavor, which is the result of a strict production process that includes double distillation and aging in oak barrels for at least two years.

Another well-known type of brandy is Armagnac, which is made in the Armagnac region of France using a single distillation process. Armagnac has a more rustic, robust flavor than Cognac, and it is often aged for longer periods of time.

Brandy can be enjoyed on its own as a sipping spirit, or it can be used in a variety of cocktails, such as the classic Sidecar or Brandy Alexander. It's also often used in cooking, particularly in recipes for sauces and desserts.

Dram

A dram is a Scottish term that refers to a small serving or measure of a spirit, typically around 1.5 to 2 fluid ounces (or 44 to 59 milliliters), that has been adopted more widely to refer to a small amount of whisky, usually served neat in a specialized glass called a Glencairn glass or a tulip-shaped glass.

A dram of whisky is typically enjoyed as a sipping drink, where the flavor and aroma of the whisky are savored slowly. It's common to add a small amount of water to the whisky to open up the flavors and aromas, and some people prefer to serve their dram at room temperature, while others prefer it chilled.

The size of a dram can vary depending on the country or region where the whiskey is being served, but generally, it is considered a small, single-serving size that allows for a tasting experience without consuming a large quantity of alcohol.

Flavored Spirits

Flavored spirits have been infused with natural or artificial flavorings to give them a specific taste. These flavorings can be added during the production process, or they can be added after the fact through infusion or maceration.

They can be made with a variety of base spirits, including vodka, gin, rum, tequila, and whiskey. Some of the most common types of flavored spirits include:

Flavored vodka: Due to its neutral flavor profile, vodka can be infused with a wide range of flavors, including fruit, herbs, spices, and even candy
Flavored gin: Gin is traditionally flavored with juniper berries, but it can also be infused with other botanicals
Flavored rum: Rum can be infused with fruit, spices, and other flavorings to create a wide range of different tastes
Flavored tequila: Tequila can be infused with fruit, herbs, and spices to create unique flavor profiles
Flavored whiskey: Whiskey can be infused with a variety of flavors

Flavored spirits are often used in cocktails and mixed drinks to add depth and complexity to the flavors. They are also often enjoyed on their own, either as a sipping spirit or in a shot.

Gin

Gin is primarily flavored with juniper berries and other botanicals, such as coriander, citrus peel, and cardamom. The exact recipe and proportions of botanicals used can vary widely from one gin producer to another, giving different gins their unique flavor profiles.

Gin is typically made from a neutral spirit, such as grain alcohol, that is then re-distilled with the botanicals. The resulting spirit is then often aged briefly in barrels to help mellow and balance the flavors.

Gin can be enjoyed in a variety of ways, from simple gin and tonics to more complex cocktails like the Negroni and the Martini. Because of its complex botanical flavor profile, gin is also often used in cooking and baking, particularly in recipes for marinades, sauces, and desserts.

Some of the most common types of gin include:

London dry gin: This is the most widely produced type of gin, and it is known for its strong juniper flavor and dry finish. Some popular brands of London dry gin include Beefeater, Tanqueray, and Bombay Sapphire.
Old Tom gin: This type of gin is slightly sweeter than London dry gin and has a softer, rounder flavor profile. Old Tom gin was popular in the 18th and 19th centuries and has recently experienced a revival in popularity among craft distillers.
Genever: This is a Dutch-style gin that is made from a blend of malted grain and botanicals. It has a slightly sweeter flavor profile than London dry gin and is often enjoyed on its own or in cocktails like the Negroni.
New American gin: This is a relatively new category of gin that has emerged in the United States in recent years. New American gins are known for their complex flavor profiles, which often include non-traditional botanicals like lavender, rose, and cucumber.

Gin is an extremely versatile spirit that can also be enjoyed on its own, either straight or on the rocks.

Glencairn Glass

A Glencairn glass is a specialized type of glassware designed for drinking whisky. It is named after the Glencairn Crystal company, which created the design in collaboration with master blenders in Scotland. The Glencairn glass has become popular among more serious whisky drinkers and is now widely used in the whisky industry.

The Glencairn glass has a unique shape that is designed to enhance the drinking experience. It has a wide, bowl-shaped base that tapers inwards towards the top, and a short, sturdy stem. The design allows the whisky to be swirled and aerated, releasing the aroma and flavor of the spirit.

The glass also has a narrow opening that concentrates the aromas, directing them towards the nose. This design feature allows for a more immersive and sensory experience when drinking whisky, allowing the drinker to appreciate the complex aromas and flavors of the spirit.

The Glencairn glass is made of crystal or glass, and is typically around 4.5 inches (11.4 centimeters) tall with a capacity of around 6 to 8 fluid ounces (177 to 237 milliliters). It is a popular choice for whisky tastings, and is also used by distilleries and whisky bars around the world.

Grain-to-Glass

"Grain-to-glass" is a term used to describe a type of production process used in the craft distilling industry. The term refers to the practice of distilling a spirit entirely on-site, from the raw grain all the way to the finished product in the bottle.

In a grain-to-glass distillery, the distiller will start by sourcing raw grains like corn, wheat, or barley, which are then milled and mashed on-site to create a mash or wort. This mash is then fermented with yeast to create a low-alcohol beer, which is then distilled into a higher proof spirit using a still.

The resulting spirit is then typically aged in barrels, bottled, and sold directly to consumers at the distillery or through distribution channels.

By using a grain-to-glass production process, craft distillers are able to have more control over the quality and flavor of their spirits, as they are involved in every step of the production process. This level of control can result in unique and distinctive flavor profiles that are not typically found in mass-produced spirits.

However, the grain-to-glass approach can also be more labor-intensive and expensive because it requires more equipment and resources to produce spirits entirely on-site.

Liqueur

Liqueurs are sweetened and flavored with various herbs, fruits, nuts, spices, and other ingredients. They are typically made by infusing a base spirit, such as brandy, rum, or vodka, with these flavorings and then adding sugar or syrup to create a sweet and flavorful drink.

Liqueurs are often enjoyed on their own as a digestif or after-dinner drink, but they are also commonly used as ingredients in cocktails and other mixed drinks. Some of the most popular types of liqueurs include:

Fruit liqueurs: These are made by infusing spirits with various fruits, such as raspberries, strawberries, and oranges, and sweetening the resulting mixture with sugar or syrup. Examples include triple sec, Cointreau, and Grand Marnier.
Herbal liqueurs: These are made by infusing spirits with various herbs and spices, such as anise, fennel, and mint. Popular fruit liqueurs include absinthe, chartreuse, and Jägermeister.
Nut liqueurs: These are made by infusing spirits with various nuts, such as almonds, hazelnuts, and walnuts, and sweetening the resulting mixture with sugar or syrup to create liqueurs such as amaretto and Frangelico
Cream liqueurs: These are made by combining spirits with cream, sugar, and various flavorings to create a rich and creamy drinks such as Bailey's Irish Cream and Amarula.

Liqueurs are often produced by large commercial distilleries, but they can also be made at home using a variety of recipes and techniques.

Mezcal

Mezcal is distilled from the agave plant, which is native to Mexico. Like tequila, which is a type of mezcal, it's made from the agave plant, but mezcal can be made from a wider variety of agave species, giving it a more complex flavor profile.

The production of mezcal typically involves roasting the agave hearts, or "piñas," in an underground pit oven, which gives the mezcal its distinctive smoky flavor. The roasted agave is then crushed and fermented with water to create a low-alcohol beer, which is then distilled in copper or clay pot stills.

Mezcal is often enjoyed neat or on the rocks, but it is also used in cocktails and mixed drinks. In recent years, mezcal has gained popularity in the United States and other countries as a premium spirit, with many small-batch and artisanal producers entering the market.

It's often consumed with a slice of orange and a dusting of chili powder, as well as with salt and lime, although these are less common than with tequila.

Tequila

Tequila is a sub-category of Mezcal made exclusively from the blue agave plant. The production of tequila is regulated by Mexican law, which stipulates that tequila can only be made in certain regions of Mexico, primarily in the state of Jalisco.

The production of tequila typically involves harvesting the blue agave plant, removing the leaves to reveal the piña, which is the core of the plant that looks like a giant pineapple. The piñas are then roasted, crushed, and fermented with water to create a low-alcohol beer, which is then distilled in copper pot stills.

Tequila is typically aged in oak barrels for varying lengths of time, with the aging process contributing to the flavor and color of the final product. There are five main types of tequila:

Blanco or silver: This is unaged tequila that is bottled immediately after distillation. It has a clear color and a strong, agave-forward flavor
Reposado: This tequila is aged in oak barrels for a minimum of two months and up to one year. It has a light golden color and a milder, smoother flavor than blanco tequila.
Añejo: This tequila is aged in oak barrels for a minimum of one year and up to three years. It has a darker color and a more complex flavor profile with notes of vanilla, caramel, and spice.
Extra Añejo: This is a relatively new category of tequila that is aged in oak barrels for a minimum of three years. It has a very dark color and a rich, complex flavor that is more similar to a fine whiskey or cognac than to traditional tequila.
Christalino: This is another relatively new category of tequila, entering the scene in only 2011. Añejo or extra añejo tequila is filtered to remove the colour and woody notes imparted from aging in the barrel. Christalino offers most of the flavour and richness of the source tequila, but with the crispness and clarity of a silver, or blanco tequila.

Tequila is often consumed neat or on the rocks, but it is also used in cocktails and mixed drinks. It is traditionally served with salt and lime, with the salt being used to enhance the flavor and the lime to cut the bitterness of the tequila.

Moonshine

Moonshine was typically made illegally and without government oversight. It is often associated with rural areas of the United States, particularly in the southern Appalachian Mountains, where it has a long history dating back to the 18th and 19th centuries.

Moonshine is typically made from grains, such as corn or wheat, although it can also be made from other fermentable materials, such as fruit, sugar, or potatoes. The ingredients are mashed and fermented to create a low-alcohol beer, which is then distilled to create a higher-alcohol spirit. The resulting product is often very strong, with an alcohol content that can range from 40% to 70% or higher.

The name "moonshine" comes from the fact that the illegal production and sale of the spirit often took place under the cover of darkness, with the moon providing the only source of light for the distillers. Moonshine was typically made in small batches using homemade stills, which could be dangerous due to the use of open flames and the potential for explosions.

Although moonshine is still produced illegally in some areas of the United States, there has been a recent trend towards legalizing and commercializing the production of artisanal moonshine, with some craft distillers using traditional recipes and techniques to create unique and flavorful spirits. However, it is important to note that the production and sale of moonshine without government oversight is still illegal in many parts of the world, and can pose health risks due to the potential for contamination or improper distillation techniques.

Ready-to-Drink (RTD)

Ready-to-drink (RTD) cocktails are pre-made and pre-packaged alcoholic beverages that are ready to be consumed without any additional preparation or mixing. They are sold in single-serving containers, such as cans or bottles, and can be found in most liquor stores, supermarkets, and convenience stores and are one of the fastest growing spirits categories.

RTD cocktails typically contain a mix of spirits, mixers, and other ingredients, such as fruit juices, syrups, or bitters, that are blended together to create a pre-mixed cocktail.

One of the main advantages of RTD cocktails is their convenience and ease of use. They are often marketed to consumers who want to enjoy a cocktail without the hassle of buying multiple ingredients and spending time preparing it. They are also a popular choice for outdoor activities, such as picnics, camping, or beach trips, where bringing a full bar setup may not be practical or allowed.

Some cocktail purists argue that RTD cocktails lack the complexity and freshness that come with mixing a cocktail from scratch, and may not offer the same quality or taste as a well-made cocktail in a bar or restaurant. Nevertheless, the popularity of RTD cocktails continues to grow, and many companies are investing in the development of new and innovative flavors and packaging options to appeal to a wider range of consumers.

Rum

Rum is made by fermenting and distilling sugarcane or molasses. It is one of the most popular spirits in the world and is used as a base for many classic cocktails, such as the Mojito, Daiquiri, and Piña Colada.

Rum is produced in many different regions around the world, including the Caribbean, Central and South America, and the United States. The flavor and style of rum can vary widely depending on the region of production, the type of sugarcane used, and the method of distillation.

Rums can be categorized into several different styles based on their color and flavor profile. These include:

White or light rum: Clear and often aged for a short period, light rums have a mild flavor and are commonly used in cocktails
Gold or amber rum: Aged for a longer period than light rum, gold rums have a richer flavor and color
Dark rum: Aged for the longest period and often produced using molasses, dark rums have a deep color and strong, complex flavor
Spiced rum: Infused with spices such as cinnamon, nutmeg, and vanilla, spiced rums have a distinctive flavor that is often used in specialty cocktails
Flavored rum: Infused with natural or artificial flavors such as coconut, pineapple, or mango, flavored rums are popular for their sweet and fruity taste

Seltzer

A seltzer combines carbonated water with alcohol and natural or artificial flavors. Seltzers have become increasingly popular in recent years, particularly among those who are looking for a lighter and more refreshing alternative to beer or wine.

Seltzers are typically made by fermenting a sugar-based solution, which is then mixed with carbonated water and natural or artificial flavors. They can have an alcohol content ranging from 4% to 8% or more, depending on the brand and type.

Some popular brands of seltzers include White Claw, Truly, and Bon & Viv. These beverages have gained popularity due to their refreshing taste and low calorie count, as they contain no added sugar or artificial sweeteners. They are often consumed as a light and easy-drinking option for casual gatherings or outdoor events.

Vodka

Vodka is a clear and colorless spirit typically made from grains such as wheat, rye, or barley. It's a highly popular and versatile alcoholic beverage that can be enjoyed straight, on the rocks, or as a mixer in cocktails.

Vodka is known for its neutral taste and aroma, which makes it a popular choice for mixed drinks, and as a base for flavored spirits, as it can be easily infused with natural or artificial flavors such as citrus, berry, or vanilla.

Vodka is typically distilled multiple times to remove impurities and create a smooth and clean-tasting spirit, then often filtered through charcoal or other materials to further refine the flavor and texture.

Whisky/Whiskey

Whisky (also spelled whiskey) is made from fermented grains, typically barley, corn, rye, or wheat. It's a highly diverse alcoholic beverage that is enjoyed by people all over the world.

Whisky is typically aged in oak barrels, often charred, which can impart flavors and aromas such as vanilla, caramel, and smokiness. The length of time that whisky is aged can vary depending on the type and style of the spirit. Some types of whisky, such as Scotch, must be aged for a minimum of three years in oak barrels.

There are many different types and styles of whisky, each with their own unique flavor profile and characteristics. Some of the most popular types of whisky include:

Scotch whisky: Made in Scotland, using malted barley and aged for a minimum of three years
Irish whiskey: Made in Ireland, using malted or unmalted barley and other grains
Bourbon: Made in the United States, using a grain mash that contains at least 51% corn and aged in new, charred oak containers
Canadian whisky: Made in Canada, typically a blend of different types of whisky and aged in oak barrels
Japanese whisky: Made in Japan, often using a combination of malted and unmalted grains and aged in a variety of barrels, including bourbon and sherry casks

American Whiskey

American whiskey has several significant characteristics that distinguish it from other types of whiskey produced around the world. Here are a few key facts:

Mash Bill: American whiskey must be made from a mash bill (the mixture of grains used to make the whiskey) that contains at least 51% of their named grains. Grains commonly used in American whiskey production include rye, barley, corn, and wheat.
Barrel Aging: American whiskey (except for corn whiskey, which does not need to be aged at all), must be aged in new, charred oak containers which can impart a distinct flavor and color to the whiskey. The length of time that American whiskey is aged varies depending on the specific type and style of the spirit, and is often regulated.
Regional Styles: American whiskey is produced in a variety of regional styles, each with its own unique flavor profile and characteristics. For example, bourbon is made primarily in Kentucky, while rye whiskey is associated with the Northeastern United States.
Popular Brands: Some of the most popular American whiskey brands include Jack Daniel's, Maker's Mark, Jim Beam, Wild Turkey, and Bulleit
Cultural Significance: American whiskey has a rich history and cultural significance in the United States, dating back to the early days of the country. It's often associated with the American frontier and has been celebrated in literature, music, and film.

Bourbon

Bourbon is primarily made from a mash bill (the mixture of grains used to make the whiskey) that contains at least 51% corn. Other grains commonly used in bourbon production include rye, barley, and wheat.

To be considered bourbon, the whiskey must also meet the following criteria:

Made in the United States: Bourbon must be made in the United States, and the vast majority of bourbon (95%) is produced in the state of Kentucky
Aged in New, Charred Oak Containers: Bourbon must be aged in new, charred oak containers, which imparts a distinct flavor and color to the whiskey
Distilled to No More Than 80% ABV: Bourbon must be distilled to no more than 80% alcohol by volume (ABV)
Bottled at No Less Than 40% ABV: Bourbon must be bottled at no less than 40% ABV

Bourbon is known for its rich, sweet flavor profile, which can include notes of caramel, vanilla, and oak.

Wheated Bourbon

A wheated bourbon is a bourbon whiskey that uses wheat as the secondary grain in its mash bill, instead of rye.

The traditional mash bill for bourbon typically includes corn as the primary grain, with rye used as the secondary grain. However, in a wheated bourbon, the rye is replaced with wheat, which can result in a softer, smoother flavor profile with less of the spicy, peppery notes that rye can impart.

Corn Whiskey

Corn whiskey is made from a mash bill of at least 80% corn and distilled to no more than 80% alcohol by volume (ABV). It is typically aged for a short period of time, usually less than 2 years, in new, uncharred or lightly charred oak barrels.

Corn whiskey has a distinctive flavor profile that is dominated by the sweet, grainy taste of corn, and is often described as having a smooth and mellow character. It is generally considered to be a lighter style of whiskey than other American whiskeys such as bourbon or rye.

Sour Mash

Sour mash whiskey is made using a process called "sour mash." This process involves using a portion of the previous day's mash in the new mash to help regulate the pH level and control the growth of bacteria during fermentation, and maintain consistency from one batch to the next. The term "sour" in sour mash does not refer to the flavor of the whiskey but rather to the souring process of the mash.

In a sour mash whiskey, a small amount of previously fermented mash (known as "backset" or "stillage") is added to the new mash to help maintain a consistent pH level and create a more stable fermentation. This process also helps to add complexity and depth of flavor to the whiskey.

Sour mash whiskey is most commonly associated with bourbon whiskey, but it can be used in the production of other types of American whiskey as well, such as rye whiskey and Tennessee whiskey. The use of sour mash is not required by law to produce bourbon, but many bourbon distilleries choose to use this method to help maintain consistency in their product.

Tennessee Whiskey

Tennessee whiskey is American whiskey that is similar to bourbon in many ways, but with a few key differences.

To be considered Tennessee whiskey, the whiskey must be:

Made in Tennessee: Like bourbon, Tennessee whiskey must be made in the United States. However, it must be made specifically in the state of Tennessee.
Filtered Through Charcoal: Tennessee whiskey must be filtered through charcoal before aging. This process, known as the Lincoln County Process, involves dripping the whiskey through a bed of maple charcoal. The charcoal can help to remove impurities and add flavor to the whiskey.
Aged in New, Charred Oak Barrels: Like bourbon, Tennessee whiskey must be aged in new, charred oak barrels
Distilled to No More Than 80% ABV: Tennessee whiskey must be distilled to no more than 80% alcohol by volume (ABV)
Bottled at No Less Than 40% ABV: Tennessee whiskey must be bottled at no less than 40% ABV

Some popular brands of Tennessee whiskey include Jack Daniel's, George Dickel, and Old No. 7.

Wheat Whiskey

Wheat whiskey is made from a mash bill that is at least 51% wheat. The remaining portion of the mash bill typically consists of other grains such as barley, corn, or rye.

Wheat whiskey is similar to bourbon in that it is aged in new, charred oak barrels for a minimum of two years, but it has a softer, smoother flavor profile due to the higher percentage of wheat. The flavor can vary depending on the specific mash bill used and the aging process, but it often has notes of caramel, vanilla, and honey.

Wheat whiskey is a relatively uncommon type of whiskey, and it is primarily produced in the United States. It is regulated by the Alcohol and Tobacco Tax and Trade Bureau (TTB), which sets standards for its production and labeling.

Australian Whisky

Australian whisky is a relatively new but rapidly growing category of whisky that has gained recognition and acclaim in recent years. Here are a few key characteristics that distinguish Australian whisky from other types of whisky:

Climate: The unique climate and geography of Australia can have a significant impact on the flavor profile of its whiskies. For example, the hot, dry climate can cause whisky to age and mature more quickly than in cooler, more humid climates.
Local Grains: Australian whisky producers often use locally grown grains, such as wheat, rye, and barley, which can impart distinct flavors and aromas to the whisky
Innovative Techniques: Many Australian whisky producers have embraced innovative techniques and approaches to whiskey production, such as using native Australian botanicals and experimenting with different types of casks for aging
Award-Winning Brands: Australian whisky has gained international recognition and acclaim, with several brands winning awards at major whisky competitions around the world. Some notable Australian whisky brands include Sullivan's Cove, Starward, and Archie Rose.
Growing Industry: The Australian whisky industry is still relatively small but is growing rapidly, with new distilleries and brands emerging every year

Blended Whiskey

A blended whisky is made by blending together two or more different types of whisky. The goal of blending is to create a whisky with a consistent flavor profile that is unique and enjoyable.

There are two main types of blended whisky:

Blended Scotch Whisky: Blended Scotch whisky is made by blending together one or more single malt Scotch whiskies with one or more single grain Scotch whiskies. Single malt Scotch whisky is made from 100% malted barley and distilled in pot stills at a single distillery, while single grain Scotch whisky is made from other grains in addition to malted barley and can be distilled in a continuous column still. The exact blend of whiskies used in a blended Scotch whisky can vary depending on the brand and the desired flavor profile.
Blended Whiskey: Blended whiskey is made by blending together one or more straight whiskeys (whiskey made from a mash bill of at least 51% of a single grain, such as corn, rye, or wheat) with one or more neutral grain spirits (essentially vodka) or other flavoring agents. The exact blend of whiskeys used in a blended whiskey can also vary depending on the brand and the desired flavor profile.

Blended whiskies can vary widely in terms of flavor profile, from light and fruity to rich and smoky.

Canadian Whisky

Canadian whisky is whisky that is distilled and aged in Canada. It is often referred to as "rye whisky" even though it does not have to be made exclusively from rye.

To be considered Canadian whisky, the whisky must meet the following criteria:

Made in Canada: Canadian whisky must be made in Canada, and the vast majority of it is produced in the province of Ontario
Aged for at Least Three Years: Canadian whisky must be aged for at least three years in wooden barrels
Blended: Canadian whisky is typically blended, meaning that it is made by combining different batches of whisky together. This can help to create a more consistent flavor profile.
Distilled to No More Than 95% ABV: Canadian whisky must be distilled to no more than 95% alcohol by volume (ABV)
Bottled at No Less Than 40% ABV: Canadian whisky must be bottled at no less than 40% ABV

Cask Strength

"Cask strength" refers to whiskey that is bottled directly from the cask at its full, undiluted strength. This means that the whiskey has not been watered down or had any other additives added to it before bottling.

When whiskey is distilled, it is typically aged in oak casks for several years before being bottled. During this time, the whiskey interacts with the wood of the cask and undergoes various chemical reactions that contribute to its flavor and aroma profile. The longer the whisky is aged, the more complex and nuanced its flavor can become.

When whiskey is bottled at cask strength, it can have an alcohol by volume (ABV) percentage that is much higher than the standard 40-46% ABV of most commercial whiskies. The exact ABV of a cask strength whisky can vary, but it is typically between 50-60% ABV, although some can be as high as 70% ABV or more.

Flavored Whiskey

Flavored whiskey is whiskey that has been infused or flavored with various natural or artificial ingredients, such as fruits, herbs, spices, or other flavorings. These ingredients are typically added during the production process or after the whiskey has been aged.

Flavored whiskey can be made with different types of whiskey, such as bourbon, rye, or blended whiskey. The flavoring process can vary depending on the producer, but typically involves steeping the whiskey with the chosen ingredients for a period of time to infuse the flavors into the spirit.

Some popular examples of flavored whiskey include honey-flavored whiskey, cinnamon-flavored whiskey, and apple-flavored whiskey. These flavored whiskies can be enjoyed on their own or used in cocktails to add a unique twist to classic whiskey drinks.

Irish Whiskey

Irish whiskey is distilled and matured on the island of Ireland, which includes both the Republic of Ireland and Northern Ireland. The defining characteristics of Irish whiskey include:

Must be distilled in Ireland: To be considered Irish whiskey, the whiskey must be distilled in Ireland by an Irish whiskey distillery
Made from malted and unmalted barley: Irish whiskey is traditionally made from a blend of malted and unmalted barley, which gives it a distinctive, smooth flavor
Triple distilled: Most Irish whiskey is triple distilled, which creates a smoother, lighter spirit compared to other types of whiskey
Aged for a minimum of 3 years: Irish whiskey must be aged in wooden casks for a minimum of three years, although most Irish whiskeys are aged for longer periods
Made in pot stills: Irish whiskey is typically produced in traditional pot stills, which produce a fuller-bodied whiskey compared to column stills
Can be a blend of single malt and grain whiskies: While single malt Irish whiskey is also produced, most Irish whiskey is a blend of malted and unmalted barley distilled in pot stills and grain whiskey distilled in column stills

Japanese Whisky

Japanese whisky is produced in Japan and has gained a reputation for its high quality and unique flavor profile. The defining characteristics of Japanese whisky include:

Quality ingredients: Japanese whisky is made using high-quality ingredients, including water sourced from local springs and barley imported from Scotland
Multiple distillations: Japanese whisky is typically distilled multiple times, which creates a smooth and refined flavor profile
Blending: Japanese whisky is often produced by blending different whiskies together to create a unique flavor profile
Aging in multiple types of casks: Japanese whisky is often aged in a variety of casks, including oak, sherry, and mizunara (Japanese oak), which gives it a complex and layered flavor
Attention to detail: Japanese whisky producers are known for their attention to detail, from the selection of high-quality ingredients to the meticulous aging and blending processes
Innovative techniques: Japanese whisky producers are known for their innovative techniques, such as using different types of yeast during the fermentation process and using smaller casks to accelerate the aging process

Malted Whiskey

Malted whiskey is made using malted barley as the primary grain, which means that the barley has been allowed to germinate before being dried and used in the whiskey-making process. This germination process converts the starches in the barley into sugars, which are then fermented to produce alcohol.

To create malted whiskey, the malted barley is typically combined with other grains, such as rye or wheat, and then mashed to create a sugary liquid known as wort. Yeast is then added to the wort to begin the fermentation process, which converts the sugars into alcohol. The resulting liquid, known as wash, is then distilled to create malt whiskey.

Malted whiskey is known for its distinctive flavor profile, which includes notes of malted barley, honey, and caramel. It's used as the base for many of Scotland's most famous Scotch whiskies.

Rye Whiskey

Rye whiskey is made primarily from rye grain, which is closely related to barley and wheat. Rye whiskey is known for its distinctive spicy flavor profile, which is derived from the high concentration of rye in the mash bill.

To make rye whiskey, a mash bill is created using a combination of rye, corn, and barley, with the exact ratios varying depending on the particular recipe. The grains are then mashed and fermented, and the resulting liquid, known as wash, is distilled in a copper pot still.

Rye whiskey is aged in charred oak barrels, which can give it additional flavor and complexity. The aging process can vary depending on the specific type of rye whiskey, but it is typically aged for at least two years before being bottled and sold.

Scotch Whisky

Scotch whisky is made exclusively in Scotland, and it is subject to strict regulations that define its production, labeling, and marketing. The defining characteristics of Scotch whisky include:

Production: Scotch whisky must be produced in Scotland and aged for a minimum of three years in oak casks
Ingredients: The only grains that can be used to make Scotch whisky are malted barley, water, and yeast
Distillation: Scotch whisky is distilled twice in copper pot stills to create a spirit with a distinctive flavor profile
Aging: Scotch whisky is aged in oak casks that have previously held other types of alcohol, such as sherry or bourbon, which can impart unique flavors and aromas to the whisky
Flavor profile: The flavor profile of Scotch whisky can vary widely depending on factors such as the type of cask used for aging, the length of the aging process, and the particular distillery and region of Scotland where the whisky was produced. Common flavor notes in Scotch whisky include peat smoke, malted barley, honey, vanilla, and dried fruit.

Scotch whisky is further categorized into subtypes based on the region in Scotland where it was produced, with each region known for its own unique flavor profile. These subtypes include Highland, Lowland, Islay, Speyside, and Campbeltown whiskies.

Cambeltown

Campbeltown is a historic whisky-producing region located on the Kintyre peninsula in western Scotland. The defining characteristics of Scotch whisky from Campbeltown include:

Production: To be considered a Campbeltown whisky, the whisky must be distilled and matured in the town of Campbeltown
Location: Campbeltown was once home to more than 30 distilleries, but today only three remain: Glen Scotia, Springbank, and Mitchell's Glengyle
Flavor profile: Campbeltown whiskies are known for their complex and often smoky flavor profile, with notes of sea salt, brine, and peat smoke. They may also exhibit fruity, spicy, or nutty notes, depending on the particular distillery and aging process.
History: Campbeltown has a rich whisky-making history, and at one point in the late 1800s, it was known as the "whisky capital of the world"

Highland

The Highland region of Scotland is the largest of the five Scotch whisky-producing regions, covering a broad area that includes the northern, eastern, and western parts of Scotland. The defining characteristics of Scotch whisky from the Highland region include:

Location: The Highland region is the largest of the Scotch whisky-producing regions, covering a wide area that includes rugged coastlines, rolling hills, and remote islands
Flavor profile: Highland whiskies are known for their diverse range of flavors, which can range from light and floral to rich and smoky. Some common characteristics of Highland whiskies include notes of heather, honey, and spice, as well as a subtle smokiness in some expressions.
Production: Highland whiskies are typically made using unpeated malted barley, though some distilleries do use peat to give their whisky a smoky flavor. The whiskies are typically distilled twice and aged for at least three years in oak casks, though many expressions are aged for much longer.
History: The Highland region has a rich history of whisky-making, with many of Scotland's oldest and most iconic distilleries located in the area. Some notable Highland distilleries include Glenmorangie, Dalmore, and Oban.

Islay

Islay is a small island off the west coast of Scotland and is home to some of the most famous Scotch whisky distilleries in the world. The defining characteristics of Scotch whisky from Islay include:

Location: To be considered an Islay whisky, the whisky must be distilled and matured on the island of Islay
Peat: Islay whiskies are known for their distinctive smoky, peaty flavor profile, which comes from the use of peat to dry the malted barley. The peat used on Islay is especially rich and flavorful, which gives the whisky a strong smoky taste and aroma.
Sea air: The island's coastal location also influences the flavor of the whisky, with salty, briny notes often present in Islay whiskies
Production: Islay distilleries often use traditional production methods, including pot stills and long fermentation times, which can result in a fuller-bodied and more complex flavor profile
Diversity: Despite their shared location, Islay whiskies can vary widely in flavor profile, with some being heavily peated and smoky, while others are more delicate and nuanced. Distilleries on Islay include Ardbeg, Lagavulin, Laphroaig, Bowmore, Bruichladdich, Caol Ila, and Kilchoman, among others.

Lowland

The Lowland region of Scotland is located in the southern part of the country, and is known for producing a lighter style of Scotch whisky. The defining characteristics of Lowland Scotch include:

Production: To be considered a Lowland Scotch, the whisky must be distilled in the Lowland region of Scotland
Style: Lowland Scotch is typically a lighter and more delicate style of whisky, often with floral and grassy notes. It's known for its smoothness and subtlety, and is often described as being "easy-drinking."
Double Distillation: Lowland Scotch is typically double distilled, meaning that the spirit is passed through two separate distillation processes. This helps to create a lighter and more refined flavor profile.
Fewer Distilleries: The Lowland region is home to fewer distilleries than some of the other regions in Scotland. Currently, there are only a handful of active distilleries in the Lowlands, including Auchentoshan, Glenkinchie, and Bladnoch.

Speyside

The Speyside region is located in the northeast of Scotland and is considered the most densely populated whisky-producing region in the country. The defining characteristics of Scotch whisky from the Speyside region include:

Flavor profile: Speyside whiskies are known for their smooth, fruity, and often floral flavor profile. They are generally milder and more delicate than whiskies from other regions, with notes of apple, pear, honey, vanilla, and heather.
Production: Speyside is home to over half of Scotland's distilleries, including some of the most well-known and highly regarded, such as Glenfiddich, The Macallan, and Glenlivet. Most Speyside whiskies are made using traditional methods, with a focus on quality and consistency.
Location: Speyside is situated in the heart of the Scottish Highlands, and the region's distilleries are scattered throughout the picturesque landscape, often nestled in the valleys and glens that surround the River Spey.
History: Speyside has a rich whisky-making history that dates back centuries, and the region is considered the birthplace of Scotch whisky. The area's abundance of high-quality water, barley, and peat, as well as its ideal climate and location, have all contributed to the success of Speyside whisky.

Single Barrel

Single barrel whiskey is bottled from an individual barrel or cask, rather than being blended with whiskey from other barrels. This means that each bottle of single barrel whiskey is unique, with its own distinct flavor profile and characteristics.

Single barrel whiskey is often considered to be of higher quality than blended whiskey because it allows the nuances and complexities of the individual barrel to shine through, and only the higher quality barrels are selected to be bottled as a single barrel release. It is also usually more expensive than blended whiskey because it requires more careful selection and monitoring of the aging process to ensure that only the best barrels are bottled.

Single Malt

Single malt whisky is made entirely from malted barley and distilled in a single distillery. It was historically been synonymous with Scotch whisky, but the term "single malt" can also be used to describe other types of whisky made in a similar way, such as Irish single malt whiskey, Japanese single malt whisky, and more recently, American single malt whiskey.