SCOTCH TERMS

ABV
The abbreviation for Alcohol By Volume. ABV is the alcohol strength of the whisky measured as a percentage in relation to the liquid as a whole. 40% ABV is equal to 40% alcohol and 60% water.

Age
For The Classic Malts, the age refers to the number of years the whisky has been maturing in the cask.

Ageing
Whisky gets its individual character by maturing inside an oak cask for at least three years. The whisky stays in the casks till our Sensory Manager deems that it has reached the perfect balance of distillery character and cask influence. Once it is bottled, no further ageing takes place, unlike wine.

Angels share
The alcohol that is lost due to evaporation during maturation in the cask - normal loss is around 2% each year. See Ullage.

Ullage
The alcohol that is lost due to evaporation during maturation in the cask - normal loss is around 2% each year. Also see Angels share.

American Oak
A type of hardwood used for casks that contributes tannin flavours to the whisky. The staves are usually thicker than those used for casks made from European Oak which means that the Angels share is less.

Beading
A rough method used to tell the alcoholic strength of a whisky. When a bottle is shaken, bubbles or beads appear. The longer lasting the bubbles, the greater the alcohol content of the whisky. Try this with a cask strength Caol Ila and a Talisker 10 year old to see the difference.

Cask
A wooden barrel, usually made of oak, where whisky is stored in order to mature. It is normal to age whisky in barrels originally used for bourbon (American Oak) or sherry (European Oak) to impart character to the bottling.

Cask strength
When whisky is ready for bottling, its usually around 50-60% ABV. Water is then added to bring it down to around 40%. This is usual practice for many single malts, like Oban or Talisker. However, some whiskies are bottled at their original cask strength, such as The Managers Choice Single Cask Selection and various special releases and distillers editions. An additional taste experience can be obtained from tasting the cask strength malt undiluted, then diluted in the glass to your taste.

Chill filtration
Whisky is often chilled before bottling to remove natural substances which can cause the whisky to become cloudy if stored at low temperature or diluted with water.

Cooper
A highly-skilled person who makes the casks for whisky maturation by perfectly locking staves of wood together to make a watertight container. This art is called coopering.

Distillation
The first distillation separates the alcohol from the fermented liquid and eliminates the residue of yeast and other matter. The distillate (see Feints) is then passed into another still where it is distilled a second time. At distilleries, they manually control the temperature of the stills to make sure theyre boiling at the correct speed.

Draff
Spent grain after it has been exhausted of all sugar-like properties during fermentation. Its used as nutritious food for livestock local to our distilleries.

Feints
The third fraction (part) of the distilled alcohol from the spirit still, which is mostly water and is re-distilled.

Fermentation
The process of turning sugar in to alcohol. In whisky production, yeast is added to a sugary liquid called wort is put into a container called a washback. Each can hold anything from 1,000 litres of liquid up to a massive 69,000 litres.

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All The Classic Malts use small washback for quality, but those larger volumes are made by the more industrial manufacturers.

Fillings
The term used for newly distilled spirit that has been put into casks. It cannot be called Scotch Whisky until it has been allowed to mature for at least three years - in Scotland, of course

Finish
The longevity of flavours lingering in the mouth after tasting a whisky. Cragganmore 12 year-old, for example, has a very long, malt-driven finish, with light smoke and hints of sweetness.

Finishing
The term for taking a malt whisky that has matured in a bourbon cask and putting it in a second cask, usually export or sherry, for around six months. This gives the whisky more complexity, depth and a broader array of aromas. For instance, the Oban Distillers Edition was finished in a sherry cask, bringing out even more sweet fruit on the palate.

Foreshot
The first fraction (part) of the distilled alcohol from the spirit still. The foreshots are about 80% ABV, which is too high, so they are returned to the sprit still to be redistilled.

Grist
A ground up malted barley, which is used for distilling in all of The Classic Malts.

Heart of the run

This is it the perfect part of the run. It is the second fraction (part) of the distilled alcohol from the spirit sill between the Foreshot and the Feints - which is collected, ready to be matured into whisky.

Highland malts
There is considerable variety in this regions malt whiskies. Broadly speaking, these malts are warm and rounded with spicy notes.

Hogs head
A 250 litre/63 gallon cask. This is the ideal and most common size of cask that we use to mature whisky. Barrels imported from the US are usually rebuilt as hogsheads by the Coopers.

Island malts
Term used to define whisky from distilleries in the islands of Scotland (sometimes including Islay). These malts use peat rather than wood as a fuel for malting the barley. The resulting smokiness is unmistakable with a peaty nose and flavour to match. The Island malts include Talisker, Caol Ila and Lagavulin.

Kiln
Both the oven and the buildings which house the oven are called the kiln. Used to dry the malted barley to stop the germination process before the starch can be used up. Smoke from peat (or coal) fires below rises through a mesh floor and permeates the malt, eventually passing through the Pagodahead (pyramid shaped) chimneys. The best examples of these chimneys can be seen at Port Ellen.

Lowland malts
These malts tend to be lighter in both colour and body than whisky from the Highlands and have fresh, floral and cereal aromas. The Lowland malts include Glenkinchie.

Lyne arm
The pipe from the still where the spirit vapours are transported to be condensed back in to a liquid. The angle of the pipe is believed to influence the character of the whisky and contributes to giving it a light or heavy body.

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Malt Whisky
This indicates that the raw material is 100% malted barley, fermented with yeast and distilled in a pot still. This produces a far superior whisky to the more common grain whisky found in blends.

Malting
The natural process by which barley grains have been allowed to germinate by soaking in water and are then dried. The barley must be kept at an even temperature and turned regularly. The process of germination converts starch to sugars that can then be fermented at the distillery.

Mash tun
The large, circular vessels made from cast iron, stainless steel, wood or copper, where the mashing process takes place.

Mashing
Process by which the milled, malted Barley (grist) is mixed with hot water and progressively heated to obtain a sugary liquid called wort that gets pumped into the washback.

Maturation
The process through which the whisky ages in its cask, acquiring its character. A complex exchange, often referred to as a conversation, takes place between the spirit and the casks wood, which creates the flavours, strength and balance. The longer whisky is left at the maturation stage the greater influence the wood will have. The ageing process stops when the whisky is bottled as, unlike wine, it does not continue to mature in the bottle.

Nosing
The skill of identifying the different aromas, or scents, of a whisky before tasting.

Nosing glass
A tulip-shaped glass used to taste whisky. It has a narrow opening so the whisky can be swirled and the fragrance is concentrated in the nostrils.

Peat
Partially carbonised soil that has been compressed over hundreds of years, then used for fuel in the kilns. It gives off a distinctive smoke when burnt which is very influential in the aroma of a whisky. It is particularly notable in the Island malts, especially the Lagavulin 16 year-old.

PPM
The abbreviation of Parts Per Million the scientific measurement for showing the amount of phenols present in a whisky, that have been absorbed from the burning of peat. For example, Lagavulin has 45 PPM, Talisker 35 PPM, Oban 15 PPM, Singleton of Dufftown 2 PPM and Cardhu 0 PPM.

Proof
Measurement of alcoholic strength. Originally this was to do with the flashpoint of gunpowder. If, after introducing your gunpowder to the spirit, your gun didnt go off, it meant they were watering the whisky. Spirit that is 100%

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proof is 57.1% alcohol. 70% proof = 40% alcohol. (In America, where they have smaller gallons and more volatile gunpowder, this translates as 80% proof).

Region
There are four whisky-producing regions in Scotland. They are: Highlands, Islands, Lowlands and Speyside. They offer flavours that are hugely diverse - and are all represented in The Classic Malts selection.

Single cask
Malt whisky that is the product of just one distillation run, from just one individual cask, from just one distillery. It is usually bottled at cask strength (around 55% abv - 65% abv depending upon the particular distillery) and the process of chill filtration is frequently omitted. Examples include the rare 1973 Talisker 28 year-old and The Managers Choice Single Cask Selection.

Single malt
Whisky that is made of 100% malted barley, is from just one single distillery location and has not been blended with any other product from elsewhere. Each distillery has a style of whisky due to the ingredients used, production techniques and aging. Single malt whisky is the premium whisky product and all of The Classic Malts are single malts.

Slinte maith
A toast of Slinte Maith with a response of Slinte Mr (pronounced slahnje vay ... slahnje vor) - meaning Good Health ... Great Health - is the equivalent of the English toast of Cheers and is almost exclusively used when drinking whisky.

Speyside malts
These malts are typically complex, offering fruity and floral flavours with hints of green apples and citrus notes. The Speyside malts include Cardhu, Cragganmore, Glen Elgin and Knockando.

Spirit safe
A large, usually brass-bound and glass-walled container, found in all our distilleries, with several glass vessels that act as receptacles for the distillate. It also has instruments such as a thermometer and hydrometer, allowing the distiller to analyse and manage the spirit coming out of the spirit stills. Spirit safes carry padlocks, placed there by Customs and Excise, which prevent anyone siphoning off the new make spirit, to avoid paying duty on it.

Still
A distilling vessel made out of copper in which the spirit is created. The name derives from the Latin stillare and means to drip. They come in a variety of shapes and sizes and each of the 13 Classic Malts distilleries has its own unique still.

Usige beatha
The Scottish / Scots Gaelic term for Aqua Vitae, also known as Water of Life. The word whisky derives from usige.

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Wash
A liquid normally containing 7-8% alcohol produced during the fermentation process, which is sent to the wash still for the first distillation.

Washback
A large tub or vat in which the fermentation process takes place in a distillery. Traditionally made of wood, they are now commonly made of stainless steel.

Wash still
The stills are critical for determining the character and the flavour of the whisky. They normally operate in pairs and the wash still is the first and usually largest of the two. The wash is heated and the alcohol vapours evaporate and are then cooled and reformed in to a liquid by a condenser. The resulting liquid has an alcohol level of 20-22% ABV.

Worm tub
The worm tub is a large tank containing the worm, a coiled copper pipe immersed in cold running water. Theyre usually seen sunk into the ground, or in the form of large wooden vats.

Wort
A warm and sugary solution that contains the soluble sugars from the grist dissolved in warm water. Wort is the liquid that goes forward to the fermentation process, where the sugars are changed to alcohol.

Yeast
This is a living organism that is vital for the fermentation process. It is placed into the mash tun, where it feeds on the sugary worts and produces alcohol and carbon dioxide as by-products.

Frequently Asked Queries/Questions

WHAT TYPES OF SCOTCH WHISKY ARE THERE? There are two primary categories of Scotch whisky. They are malt whisky and grain whisky. Both must be not only distilled in Scotland, but also matured there, for a minimum of three years, in oak casks. Further to these two major types, there are also three others recognised by law, namely blended Scotch whisky, blended malt whisky and blended grain whisky. WHAT IS SINGLE MALT WHISKY? A single malt whisky is the malt whisky produced at just one distillery, without any blending with a product from elsewhere. It is possible that a single malt could be the whisky from a single distillery but combining several different batches from over the years, or different batches from any given year. It can also be assembled from whisky matured in different types of oak casks European and American oak for example, but always from the same distillery. WHAT IS SINGLE CASK MALT WHISKY? This takes single malt whisky one stage further. A single cask malt whisky is just that the bottle contains only whisky which was matured in the same cask. A single cask may give many different bottles of whisky. Single cask malts may be exceptionally successful products of the distillery in question, but they may also be unrepresentative of the distillerys normal production. This is because as wood is a living material, maturation may vary considerably from one cask to another. A single cask whisky is thus not always a guarantee of quality. WHAT GIVES A SINGLE MALT ITS DISTINCTIVE AROMAS AND FLAVOURS? There are a number of influencers on the final flavours, aromas and tastes of Single Malt Scotch Whisky that vary by distillery. Here are the 5 main ones: The barley Unlike other whiskies, Scotch Malt Whisky is made only of malted barley and no other grains. The water This is a topic that remains the subject of much debate. As youd expect, a great deal of water is used throughout the distillation process, yet scientists claim that its influence is minimal. One to judge for yourself maybe The landscape No other drink allows you to taste the landscape from which it was made like a glass of malt whisky. Heather, sea, mountains and peat can all be detected.

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The craft Whether it be the process of malting, particularly if it takes place over the strong aroma of peat smoke, the fermentation time, the shape of the still or the distillation process, there are an infinite number of variables that can be affected by the craftsmanship of the Distillery Manager. In the case of the Classic Malts, the goal is always to produce a spirit of the same characteristics and quality as that which has come before. However, our Distillers Editions, Special Releases and exclusive Friends bottlings allow our Distillery Managers greater freedom to express their craftsmanship. The oak The cask has a critical effect on the final product. In particular, that means the type of wood used, and the previous contents of the cask. The period of maturation is also essential. It is down to the skills of the Distillery Manager to know when the wood of the cask and the new make spirit have finished having what is described as their conversation. During this period, the spirit and the wood exchange important qualities of flavour. The length of this exchange can vary from cask to cask. WHAT IS MEANT BY THE 'AGE' OF THE WHISKY? The age of a single malt refers specifically to the period of time it has spent maturing in its cask. During this period, the spirit and the wood exchange important qualities of flavour. The length of this exchange can vary from cask to cask and it is the role of the Distillery Manager to identify at which point the whisky will be at its very best. WHAT TYPE OF WOOD ARE CASKS MADE FROM? Single malt whisky casks are made from mature oak wood, usually 100 years old or thereabouts. There are two types: the European or Spanish oak (Quercus robur) and the American oak (Quercus alba). Almost every cask used in the making of whisky has been used previously for the production of bourbon or sherry. The majority of single malt whisky is matured in casks of American oak. IS THERE A PARTICULAR TYPE OF GLASS I SHOULD USE FOR DRINKING? To best appreciate the appearance and flavour of a new single malt, you should look for a glass that is clear of decoration, and that has a bowl with an inward curve towards the top, so that the glass narrows. This focuses the aromas to the nose and helps keep the delicate flavours in. However, its also perfectly fine to enjoy your favourite Classic Malt out of your favourite glass. CAN I PUT ICE, WATER OR COLA IN A CLASSIC MALT? The answer is yes to all of these, because so much about the way you prefer to enjoy a CLASSIC MALT is about personal preference. Adding ice to a single malt can certainly make a refreshing drink. However, if youre wanting to appreciate the more subtle qualities of a single malt, you should note that the coldness of the ice can sometimes reduce the aromas and flavours present in the whisky Adding water to any single malt changes the composition of the spirit and unlocks more flavours and aromas. The key is to add a little water at a time to prevent diluting the whisky too much. Adding cola, or any type of mixer, can bring a fresh approach to the enjoyment of a single malt. However, you may find that Blended Scotch Whiskies, such as Johnnie Walker Red Label, are better suited to this role. WHAT SORT OF WATER SHOULD I ADD TO A SINGLE MALT, AND HOW MUCH? Ideally, the water added would be the same as that used by the distillery to make the whisky. But thats not easy to do, especially if you enjoy your single malt outside of Scotland. The best bet is to add still Scottish spring water, or soft tap water without too many added chemicals. The proportion of water to whisky is a matter of taste, but best take it slowly until you find the balance to suit your tastes. HOW LONG CAN I KEEP A SINGLE MALT WHISKY IN THE BOTTLE? Sealed and stored away from bright sunlight, in a cool place, you should be able to keep a single malt indefinitely. The corks used in todays bottling of Classic Malts are exceptionally good and there should be no deterioration. However, in much older bottlings, before corks were made to current high standards, the corks have been known to deteriorate and spoil the contents. HOW LONG CAN I KEEP SINGLE MALT WHISKY ONCE OPENED? The answer really depends on how much air is in the bottle. As you take each dram, more air is then able to interact with the spirit. The more air there is, the greater the chance that it will start to alter the character of the

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remainder of the spirit. You should enjoy your whisky responsibly at all times, but a little left for too long will result in faster deterioration.

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