malt, grain or blended whisky made entirely in Scotland
whisky that is made from a fermented mash produced primarily from a malted grain (usually Barley) and distilled in copper pot stills.
whisky made, at least in part, from grains as well as a small amount of malted barley to start the process.
An American or Irish misspelling of “whisky”
unit for drinking Scotch
a smokey or medicinal flavour
the aroma of a whisky, how it smell
the sensation of flavour perceived in the mouth and throat from the whisky
the taste left in the mouth after swallowing the whisky
the product of a single distillery
the product of blending multiple malt and grain whiskies together
the process of ageing in an oak cask
an oak vessel used to mature the whisky over many years
an extension of the maturation process, when the spirit is subsequently filled into empty casks that previously held other wines or spirits for a further relatively short period at the end of maturation.
how the Scotch feels in your mouth
the deep golden hue of a whisky
A bartending tool used to measure the volume of spirit or liqueur to go in a cocktail.
Usually between 40 to 50ml
Usually around 25ml
A very small amount, usually a quick flick of the wrist would do.
A looser term, giving you free reign to pour in a good glug.
A small shot glass worth (around 25ml)
An equal measure, whether it’s a shot, splash or jigger.
A bartending tool used like a pestle to mash or muddle fruits, herbs and spices in the bottom of a glass to release their flavour
Pressing the ingredients against the side of a glass with a muddler
A bartending tool used to remove ice from a mixed drink as it’s poured into a serving glass
Any drink that is served with or over ice
A bartending device used to mix beverages by shaking
A long handled spoon used for stirring and layering of drinks