The act of combining one liquid with another, an important part of whisky making
The product of blending multiple malt and grain whiskies together
How the Scotch feels in your mouth
A whiskey distilled in the US from a minimum 51% maize (the rest being malt and rye) and aged in oak barrels
The barrel in which whisky is held to mature over many year. This must always be oak.
The deep golden hue of a whisky
A Scottish measure for drinking spirits, mainly whisky
A place where whisky (or other strong spirits) are made
The taste left on the palette once the whisky has been swallowed.
Whisky made, at least in part, from grains as well as a small amount of malted barley to start the process
We’re named after our founder George Ballantine – a Scottish grocer who first blended Finest in 1910
Whisky that is made from a fermented mash produced primarily from a malted grain (usually Barley) and distilled in copper pot stills
The process of ageing in an oak cask
The aroma of a whisky, how it smells
A smokey or medicinal flavour
The name for the geese who watched over our Dumbarton warehouses
The product of a single distillery
A long handled spoon used for stirring and layering of drinks or ‘a big spoon’ for at home amateur cocktail makers
A very small amount, usually a quick flick of the wrist would do.
A highball glass is a glass tumbler that can contain 240 to 350 ml
A bartending tool used to measure the volume of spirit or liqueur to go in a cocktail
Usually between 40 to 50ml
A soft drink that’s added to a spirit e.g Ballantine’s Finest and Cola
Muddle / Muddler
A muddler is 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. A mini rolling pin does the trick too!
A single measure, served without ice, water or any mixer
An equal measure, whether it’s a shot, splash or jigger
Any drink that is served with or over ice
A small shot glass worth (around 25ml)
A bartending device used to mix beverages by shaking- or any large cup with a lid you have!
Usually around 25ml
A looser term, giving you free reign to pour in a good glug
A bartending tool used to remove ice from a mixed drink as it’s poured into a serving glass
Sugar syrup can be bought or made by stirring granulated sugar into hot water in a saucepan until the sugar is dissolved and then leave it to cool off
A tumbler is a drinking glass with straight sides.