Basics

Question 1

Single Malt Scotch

Answer 1

Single malt Scotch whisky refers to whisky that is made solely from malted barley, and is produced at a single distillery.

Question 2

Single Grain Scotch

Answer 2

Single grain whisky is made at a single distillery, but incorporates additional grains in the mash bill beyond malted barley. Single grain whisky is a rare commodity on its own since most is used in blends.

Question 3

Blended Malt Scotch

Answer 3

Blended malt whisky is a blend of two or more single malt Scotch whiskies from different distilleries.

Question 4

Blended Grain Scotch

Answer 4

A blend of two or more single grain whiskies from different distilleries. As with single grain whisky, this too is a very small category for Scotch.

Question 5

Blended Scotch

Answer 5

A blend of one or more single malts with one or more single grains sources from several different distilleries. The vast majority of Scotch sold around the world is blended.

Question 6

Campbeltown

Answer 6

Once home to dozens of distilleries, Campbeltown is more of a past relic, with only three distilleries still operating.

Question 7

Speyside

Answer 7

A range of varying characters and styles. Speyside has the largest collection of distilleries of any Scotch region, about half of the country’s total. That includes many of its most iconic brands as well, such as The Glenlivet, Glenfiddich, Aberlour and Balvenie.

Question 8

Highlands

Answer 8

A range of varying characters and styles. The largest geographical region. Brands such as The Macallan, Oban, Old Pulteney, and Glenmorangie.

Question 9

Islay

Answer 9

Home to big, smoky, peaty, salty whiskies, such as Ardbeg and Laphroaig, both of whom are celebrating their 200th anniversary this year. In total, the small island has eight distilleries, also including Bowmore, Bruichladdich, Caol Ila, Kilchoman and Lagavulin.

Question 10

Lowlands

Answer 10

Traditionally triple-distilled, making them smooth and light in character, much like Irish whiskies. A good place for Scotch novices to begin.

Question 11

Islands

Answer 11

The unofficial sixth region is the Islands, which represents all of the islands except for Islay. That includes distilleries such as Highland Park, Talisker and Arran.

Question 12

Age

Answer 12

If a whiskey lists an age, the number refers to the age of the youngest whiskey (not the average age) in the bottle..

Question 13

Cask Strength

Answer 13

Cask strength or cask proof whiskey is bottled straight from the barrel. That means the distiller doesn’t add water to bring the whiskey down to a set predetermined proof. Cask strength whiskey not only packs a higher ABV punch, it’s generally richer and fuller in flavor as it hasn’t been diluted. Add a few drops of water into a dram to self-dilute and open up the whiskey’s flavor profile.

Question 14

Pot Still

Answer 14

Traditional pot stills are probably what one imagines when thinking about distilling, with the large pot section of the still being heated, and sending the vapor to a condenser to be separated.

Question 15

Column Still

Answer 15

Also known as a continuous still, patent still, or Coffey still—for the man who improved on the existing design—column stills are efficient and consistent, and operate continuously without batches.

Question 16

Sourcing

Answer 16

Sourcing whiskey refers to a company purchasing whiskey made elsewhere, and then bottling and labeling it under its own brand.

Question 17

Finishing

Answer 17

“Finishing” refers to taking whiskey which has already been aged, and aging it for a second, typically far shorter, period in a different type of cask, producing new flavors.

Question 18

Mash Bill

Answer 18

The mash bill is the ratio of grains used in a particular whiskey. Single malt Scotch has a 100 percent malted barley mash bill. Bourbon must have a mash bill with a minimum of 51 percent corn.

Question 19

Sour Mash

Answer 19

Sour mash is a process in which some of the spent mash from a previous round of fermenting is used to help start the next batch’s fermentation. This helps to control the fermentation, and maintain product consistency.

Question 20

Irish Whisky

Answer 20

Of course, Irish whiskey must hail from Ireland and, like Scotch, has a three year age minimum. From there though, differences emerge. For instance, most Irish whiskey is triple distilled. Another technical difference between Irish whiskey and Scotch whisky is that in Ireland distillers can add enzymes to convert starches to sugars before fermentation. Ireland’s classifications are less rigid than Scotland’s, but a distiller must add the term “blended” to any product including two or more separately distilled whiskeys. Blended Irish whiskey is by far the bulk of the market.

Question 21

Bourbon

Answer 21

Bourbon is an American whiskey which contains a minimum of 51 percent corn, and is aged in charred, new oak barrels. The mandate that bourbon rest in only new oak barrels is a key reason why used bourbon barrels end up aging Scotch, amongst other products. Contrary to a commonly held belief, bourbon does not need to be made in Kentucky, but can be produced anywhere in the United States.

Question 22

Rye

Answer 22

American rye whiskey must be made with a minimum of 51 percent rye. Like bourbon, it has to be aged in charred, new oak barrels. Similarly, wheat whiskey must have a minimum of 51 percent wheat.

Question 23

Tennessee Whiskey

Answer 23

An offshoot of bourbon, Tennessee whiskey is actually its own category. Laws require that is be produced in Tennessee, and meet the requirements of a bourbon. Prior to aging though, it undergoes an extra charcoal filtering process known as the “Lincoln County Process.” Jack Daniel’s dominates the category.

Question 24

Bottled in Bond

Answer 24

Bottled in Bond, or “bonded” whiskey, refers to whiskey made during a single defined season, at a single distillery. It’s aged for a minimum of four years in a federally bonded warehouse and bottled at 50 percent ABV.

Question 25

Moonshine

Answer 25

Moonshine is not simply white whiskey. Traditionally, it refers to illegally produced, unaged whiskey made from pot stills using an all corn or mostly corn mash bill. Other grains or sugar may also be incorporated.

Question 26

Straight Whiskey

Answer 26

Straight whiskey is any whiskey which has been aged for a minimum of two years, and does not include any added enzymes, colorings or flavorings. If aged less than four years, it must list the age on the label. When applied to bourbon or rye, it’s required to meet all other standards for that classification.

Question 27

Japanese Whisky

Answer 27

Japanese whisky is largely made in the fashion of Scotch, and there are Japanese single malts as well as Japanese blended whiskies. However, one would be wrong to assume that the two are entirely similar, or that Japanese whisky doesn’t have its own distinct style.

Question 28

Small Batch

Answer 28

A term usually referring to bourbon or rye whiskey, and denotes a whiskey produced by mixing the contents of a relatively small number of selected barrels. Small-batch whiskeys are positioned for the upper-premium market, and are typically aged from six to nine years in oak barrels, but more limited series aged at least up to 23 years are also available. The majority of small batch whiskeys are produced in Kentucky, the state most traditionally associated with whiskey (and especially with bourbon).

Question 29

Foreshots

Answer 29

The first parts of the distillate. They’re high in such poisonous stuff as methanol and acetone, plus esters and aldehydes that make for untasty hooch. Foreshots are discarded.

Question 30

Heads

Answer 30

Come after the foreshots. Can be kept or discarded, depending on the distiller. They’re high in ethanol, but also in the congeners that give a spirit flavor, aroma, and character.

Question 31

Middle Run (Hearts)

Answer 31

All of the distillate you keep and (sometimes) age before bottling. The balance of alcohol and congeners is pretty much in keeping with how booze should taste.

Question 32

Tails

Answer 32

The last bits of the distillate. They’re low in ethanol and high in congeners, and although they’re not harmful, they don’t taste like anything you’d want to drink.

Question 33

Major Whiskey Distillers

Answer 33

KBD, LDI, Heavan Hill, Beam, Buffalo Trace