Glossary

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