Whiskey glossary

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• 100% RyeTrait

  Made from rye alone, with no corn, wheat or barley.

A

• ABVTerm

  Alcohol by volume, as a percentage. Half of US proof.

• Age StatementTerm

  The age on the label is the age of the youngest whiskey in the bottle, even if older whiskey is in the blend.

• Alligator CharTerm

  The heaviest common barrel char (#4), named for the cracked, scaly look of the burnt wood.

• AllocatedTerm

  Released in small amounts that distributors divide among stores, which often sell them by lottery, raffle or to regular customers.

• AmericanType

  Whiskey made in the United States. US federal law defines each style by grain, barrel and strength: bourbon, rye, wheat, corn, malt, American single malt and more.

• American WhiskeyStyle

  WOW's Style for US whiskey that does not fit a narrower style, for example aged in used barrels, made from a mix of grains with none above 51%, or released without a legal style on the label.

• Angel's ShareTerm

  Whiskey lost to evaporation while it ages in the barrel, usually a few percent a year.

• Annual ReleaseTrait

  Bottled once a year, usually with the year on the label.

• ArmagnacTrait

  Finished in casks that held Armagnac, a French grape brandy.

• AustralianType

  Whisky made in Australia, which must age at least two years in wooden casks. Tasmania is its best-known region.

B

• BacksetTerm

  Leftover liquid from a previous distillation added to a new mash. It is what makes a sour mash.

• Barrel ProofTrait

  Bottled at the strength it came out of the barrel, without adding water. Barrel proof whiskeys often sit between 110 and 140 proof and change from batch to batch.

• Barrel Proof vs. Cask StrengthMix-Up

  The same thing: bottled at the strength it came out of the barrel, without adding water.

• Barrel StrengthTrait

  Another name for barrel proof.

• BatchTerm

  A group of barrels blended together and bottled as one release, often numbered on the label.

• BeerTrait

  Finished in casks that held beer, often stout or IPA.

• BlendedStyle

  A blend of whiskies. In Scotch and Irish whisky, it means malt or pot still whisky blended with grain whisky; most Scotch sold is blended. In the US, blended whiskey is at least 20% straight whiskey, with the rest other whiskey or neutral spirit.

• Blended GrainStyle

  Grain whiskies from two or more distilleries blended together, with no malt whisky.

• Blended MaltStyle

  Single malts from two or more distilleries blended together, with no grain whisky. Once called vatted or pure malt.

• Bottled-in-BondTrait

  A US label term set by the Bottled-in-Bond Act of 1897. The whiskey must come from one distillery and one distilling season, age at least four years in a government-supervised bonded warehouse, and be bottled at exactly 100 proof.

• BourbonStyle

  Bourbon is an American whiskey made mostly from corn and aged in new charred oak containers. It is defined by federal law, and in 1964 Congress declared it a distinctive product of the United States. The rules make it rich and sweet: corn gives the sweetness, and the fresh charred barrel gives the colour, vanilla and caramel.

• Bourbon - BlendedStyle

  Blended bourbon is at least 51% straight bourbon, mixed with other whiskey or neutral grain spirit. It is lighter and less expensive than straight bourbon.

• Bourbon - Four GrainStyle

  A bourbon made from four grains together: corn, rye, wheat and malted barley. Corn remains at least 51%; the rye and wheat share the flavouring role.

• Bourbon - High RyeStyle

  A bourbon whose mash bill carries more rye than usual, roughly 20% or more, with corn still the majority grain. The extra rye brings spice and a drier finish while keeping bourbon's sweetness.

• Bourbon vs. WhiskeyMix-Up

  All bourbon is whiskey, but not all whiskey is bourbon. Whiskey is the whole family; bourbon is one American member of it, with its own legal rules.

• Bourbon - WheatedStyle

  A bourbon that uses wheat instead of rye as its second grain. Without rye's spice, wheated bourbons, often called wheaters, tend to be softer, rounder and sweeter.

• Bou RyeTrait

  High West's label name (spelled Bourye on the bottle) for its blend of straight bourbon and rye whiskeys. WOW uses it only for bottles that carry the name; other blends of bourbon and rye are simply Style Blended.

C

• CabernetTrait

  Finished in casks that held Cabernet Sauvignon wine.

• CalvadosTrait

  Finished in casks that held Calvados, a French apple brandy.

• CanadianType

  Whisky made and aged at least three years in small wood in Canada. Canadian producers usually distil and age each grain separately, then blend. It is often called rye, whatever the grain.

• Cask StrengthTrait

  Bottled at the strength it came out of the cask, without adding water. The usual term in Scotch and Irish whisky; the same idea as barrel proof.

• CharTerm

  Burning the inside of a barrel. Char levels run from #1 (light) to #4 (alligator).

• Charcoal MellowedTrait

  Filtered through charcoal before aging. Tennessee whiskey must be filtered through sugar-maple charcoal (the Lincoln County Process).

• Chill FiltrationTerm

  Cooling whiskey and filtering it so it stays clear when cold or with ice. It can remove some texture.

• ChineseType

  Whisky made in China, a young category with several large distilleries opened in recent years.

• Chinquapin OakTrait

  Aged or finished in chinquapin oak, an American oak species.

• CognacTrait

  Finished in casks that held Cognac, a French grape brandy.

• CollaborationTrait

  Made together by two or more producers or brands.

• Column StillTerm

  A tall still that distills continuously. Used for most bourbon and grain whisky.

• CommemorativeTrait

  Released to mark an anniversary, person or event.

• CooperageTerm

  A barrel maker, or the craft of making barrels.

• CornStyle

  Corn whiskey is made from at least 80% corn. If it is aged, it goes into used or uncharred new oak, never new charred oak, which keeps it light, grainy and sweet.

D

• Devil's CutTerm

  Whiskey soaked into the barrel wood that stays behind when the barrel is emptied.

• DiscontinuedTrait

  No longer produced.

• Distillation CutsTerm

  The heads, hearts and tails of a distillation run. The distiller keeps the hearts and cuts away the harsher heads and tails.

• Distilled from BeerTrait

  Distilled from a finished, often hopped, beer.

• Distillery ExclusiveTrait

  Sold only at the distillery or its gift shop.

• Double AgedTrait

  Aged twice, usually in two different barrels.

• Double BarreledTrait

  Aged in one barrel, then moved into a second barrel to age further.

• Double CaskTrait

  Matured in two types of cask, either one after another or separately and then combined.

• Double MaturedTrait

  Matured in two types of cask, one after the other.

• Double OakedTrait

  Aged in one barrel, then moved into a second new barrel, often heavily toasted and lightly charred, for a short extra aging.

• DoublerTerm

  A second, smaller still that redistills the spirit from a column still. A thumper does the same job with liquid inside.

• DramTerm

  A small pour of whisky. There is no fixed size.

• DSP NumberTerm

  The Distilled Spirits Plant number: a US federal permit number printed on many labels (for example DSP-KY-113).

E

• Empire RyeTrait

  A New York State standard for rye, created by New York distillers in 2015.

• EnglishType

  Whisky made in England, a young and growing category. UK law requires at least three years in wooden casks.

• Entry ProofTerm

  The strength of the spirit when it goes into the barrel. Bourbon and American rye may enter at no more than 125 proof.

• ExperimentalTrait

  Released to test a new grain, barrel or process.

F

• FinishTerm

  The taste that lingers after you swallow, described as short, medium or long.

• FinishedTrait

  Moved into a second cask for a final period of aging to add flavour, often a cask that held wine, another spirit or beer. The finish can last weeks or years.

• Finish vs. FinishedMix-Up

  One describes the taste; the other describes the aging.

• FinnishType

  Whisky made in Finland, often from rye. EU rules require at least three years in wooden casks.

• FlavoredStyle

  Whiskey with natural flavouring added, such as honey, cinnamon, apple or peach. In the US it can be bottled as low as 60 proof.

• Four GrainStyle

  Whiskey made from four grains, usually corn, rye, wheat and malted barley, that is not sold as bourbon.

• French OakTrait

  Aged or finished in French oak, which adds more spice and tannin than American oak.

• Full ProofTrait

  Usually means bottled at the proof the whiskey went into the barrel; some brands use it to mean barrel proof.

G

• Gift SetTrait

  Sold with glasses or other extras in a gift box.

• GlencairnTerm

  A tulip-shaped tasting glass that gathers aromas at the rim.

• Grain to GlassTrait

  The producer grows or sources its grain and does every step itself, through to bottling.

H

• Heavily PeatedTrait

  Strong peat smoke, typically from malt of around 40 ppm phenols or more.

• HogsheadTerm

  A cask of about 250 litres, often rebuilt from American barrels.

• Honey BarrelTerm

  An exceptional barrel, often from a sweet spot in the warehouse.

• Hungarian OakTrait

  Aged or finished in Hungarian oak, similar to French oak.

I

• Independent BottlingTrait

  Bottled by a company that bought casks from a distillery rather than the distillery itself, such as Signatory, Gordon & MacPhail or Cadenhead's.

• IndianType

  Whisky made in India. Much of what is sold in India is made from molasses; single malts from barley follow international standards.

• IrishType

  Whiskey made on the island of Ireland, in the Republic or Northern Ireland. Its four styles are single malt, single pot still, single grain and blended.

• Irish OakTrait

  Aged or finished in casks made from oak grown in Ireland.

J

• JapaneseType

  Whisky made in Japan. Since 2021 an industry standard sets out what may be called Japanese whisky.

K

• KosherTrait

  Certified kosher.

L

• LegsTerm

  The streaks that run down the glass after a swirl. They hint at alcohol and texture, not quality.

• LightStyle

  US whiskey distilled above 160 proof and aged in used or uncharred new oak containers, giving a lighter flavour.

• Lightly PeatedTrait

  A gentle touch of peat smoke.

• Limited EditionTrait

  Released in a fixed, limited quantity.

• Limited ReleaseTrait

  Released in limited quantity or for a limited time.

M

• MadeiraTrait

  Finished in casks that held Madeira, a fortified Portuguese wine.

• MaltStyle

  Whiskey made mostly from malted barley. In the US, malt whiskey is at least 51% malted barley aged in new charred oak; in Scotland and Ireland, malt whisky is 100% malted barley.

• MapleTrait

  Finished in barrels that held maple syrup.

• Market ExclusiveTrait

  Sold only in certain countries or states.

• Mash BillTerm

  The recipe of grains in a whiskey, given as percentages, for example 75% corn, 13% rye and 12% malted barley.

• MexicanType

  Whisky made in Mexico, often from native corn.

• Micro BatchTrait

  A very small batch of barrels. No legal definition.

• MilletStyle

  Whiskey made mostly from millet.

• MizunaraTrait

  Aged or finished in casks of Japanese mizunara oak. The wood is rare, porous and hard to work with.

• MoscatelTrait

  Finished in casks that held Moscatel, a sweet fortified wine.

• MouthfeelTerm

  How a whiskey feels in the mouth: thin, oily, creamy or drying.

• MSRPTerm

  Manufacturer's suggested retail price. Stores can charge more or less.

N

• NASTerm

  No age statement: the label gives no age, so the whiskey can be any age the law allows.

• Natural ColourTrait

  No caramel colouring added; the colour comes only from the cask. Scotch may legally add plain caramel (E150a) to keep colour consistent, so some brands state that they do not.

• NDPTerm

  Non-distiller producer: a brand that buys whiskey made by someone else and bottles it under its own name.

• Neat vs. Straight Up vs. On The RocksMix-Up

  Three ways to order a pour. "Straight up" has nothing to do with Straight whiskey.

• New MakeTerm

  Freshly distilled, unaged spirit. Called white dog in the US.

• Non-Chill FilteredTrait

  Not chill filtered: the whisky is not cooled and filtered before bottling, so it keeps the natural oils and fatty acids that add texture and flavour.

• NoseTerm

  The aroma of a whiskey, and the act of smelling it.

O

• OatStyle

  Whiskey made mostly from oats, known for a creamy texture.

• OrganicTrait

  Made from certified organic grain.

P

• Palate vs. Pallet vs. PaletteMix-Up

  Three words that sound the same. In tasting notes it is always palate.

• PeatedTrait

  Made from malted barley dried over peat smoke. The smoke clings to the grain and comes through in the whisky. Islay is famous for it.

• PolishType

  Whisky made in Poland, often from rye. EU rules require at least three years in wooden casks.

• PortTrait

  Aged or finished in casks that held port, a fortified wine from Portugal.

• Pot DistilledTrait

  Distilled in pot stills, one batch at a time, which tends to keep more flavour.

• Pot StillTerm

  A large kettle-shaped still that distills one batch at a time.

• ProofTerm

  In the US, proof is twice the alcohol by volume: 100 proof is 50% ABV.

• ProofingTerm

  Adding water to bring whiskey down to bottling strength.

• Proof vs. ABVMix-Up

  Two ways to state the same strength.

• PuncheonTerm

  A large cask of about 500 litres, often used for sherry or rum.

R

• RiceStyle

  Whiskey made mostly from rice.

• RickhouseTerm

  A warehouse where barrels age on wooden racks, often several storeys high.

• RumTrait

  Finished in casks that held rum, adding tropical fruit and molasses notes.

• RyeStyle

  Rye whiskey is made from at least 51% rye. American rye follows the same barrel and proof rules as bourbon; Canadian whisky is also often called rye, whatever its grain.

• Rye - BlendedStyle

  Blended rye is at least 51% straight rye, mixed with other whiskey or neutral grain spirit.

• Rye MaltStyle

  Whiskey made from at least 51% malted rye, aged in new charred oak.

S

• ScotchType

  Whisky made and aged in Scotland. Scotch law is strict about where, how long and in what it is aged, and names five protected styles: single malt, single grain, blended malt, blended grain and blended.

• SeasonalTrait

  Released at the same time each year, such as a winter release.

• Secondary MarketTerm

  Bottles resold by collectors after their first retail sale, often well above MSRP.

• SherryTrait

  Aged or finished in casks that held sherry, a fortified wine from southern Spain. Oloroso and Pedro Ximénez (PX) casks are the most common.

• Single BarrelTrait

  Every bottle comes from one barrel, so each barrel tastes a little different, even from the same distillery and recipe.

• Single Barrel vs. Single MaltMix-Up

  Two different ideas that sound alike: one is about the barrel, the other about the grain and distillery.

• Single CaskTrait

  Every bottle comes from one cask; the usual term in Scotch and Irish.

• Single GrainStyle

  Grain whisky made at one distillery, usually from wheat or corn and often distilled in column stills. In Scotch it may include some malted barley.

• Single MaltStyle

  Single malt is made from 100% malted barley at one distillery. It is the signature style of Scotch, and is also made in Ireland, Japan, Taiwan, India and the United States, where American Single Malt became an official category in January 2025.

• Single Pot StillStyle

  An Irish style made from a mix of malted and unmalted barley, distilled in copper pot stills at one distillery. The unmalted barley gives it a creamy, spicy character found nowhere else.

• Small BatchTrait

  Blended from a relatively small number of barrels. There is no legal definition, so a "small batch" can be a handful of barrels or several hundred.

• SoleraTrait

  Aged in a system of casks that are never fully emptied; older whiskey is topped up with younger, as in sherry making.

• Sourced WhiskeyTerm

  Whiskey made at one distillery and sold under another company's brand.

• Sour MashTrait

  Each new mash starts with some leftover liquid (backset) from the previous distillation. The acidity keeps fermentation consistent and protects against bacteria. Almost all bourbon is sour mash, whether or not the label says so.

• SpanishType

  Whisky made in Spain. EU rules require at least three years in wooden casks.

• Special EditionTrait

  A one-off edition outside the regular range.

• Special ReleaseTrait

  A one-off or occasional release outside the regular range.

• StaveTerm

  One of the curved wooden boards that make up a barrel.

• Store PickTerm

  A single barrel chosen by a store, bar or club and bottled for them, often with a custom label or sticker.

• StraightTrait

  A straight whiskey (bourbon, rye, wheat and others) has aged at least two years in new charred oak with nothing added but water. If it is under four years old, the label must state the age.

• Super Heavily PeatedTrait

  Extreme peat smoke, from malt well above 100 ppm phenols.

• Sweet MashTrait

  Each mash starts fresh, without backset from a previous run.

• SwissType

  Whisky made in Switzerland, aged at least three years in wooden casks.

• SyrahTrait

  Finished in casks that held Syrah wine.

T

• TaiwaneseType

  Whisky made in Taiwan. The warm, humid climate ages whisky quickly.

• Tennessee RyeStyle

  Rye whiskey made in Tennessee, usually filtered through maple charcoal like Tennessee whiskey.

• Tennessee WhiskeyStyle

  A bourbon made in Tennessee and filtered through sugar-maple charcoal before it goes into the barrel, a step called the Lincoln County Process. Tennessee law has required it since 2013.

• Toasted BarrelTrait

  Aged or finished in a barrel heated slowly to toast the wood rather than burn it, bringing out sugars in the oak.

• Travel Retail ExclusiveTrait

  Sold only in airport and duty-free shops.

• Triple BarreledTrait

  Aged in three barrels, one after another.

• Triple CaskTrait

  Matured in three types of cask, then combined.

• Triple DistilledTrait

  Distilled three times for a lighter, smoother spirit. Traditional in Ireland and the Scottish Lowlands.

• TriticaleStyle

  Whiskey made mostly from triticale, a cross between wheat and rye.

U

• UnagedTrait

  Bottled straight from the still, or after very little time in wood. Also called white whiskey or white dog.

• UncutTrait

  No water added before bottling; the same idea as barrel proof.

• UnfilteredTrait

  Bottled without filtration beyond removing bits of barrel char.

• UnpeatedTrait

  Made from malt dried without peat smoke.

V

• Very Small BatchTrait

  A brand's term for a batch smaller than its small batch. No legal definition.

• VintageTrait

  Distilled in a single stated year. The label may also give the bottling year, so you can work out the age.

• Virgin OakTrait

  Aged in new oak casks that have never held anything.

W

• WheatStyle

  American wheat whiskey is made from at least 51% wheat and aged in new charred oak, like bourbon.

• WheaterTerm

  Nickname for a wheated bourbon.

• Whisky vs. WhiskeyMix-Up

  Same drink, two spellings. The spelling follows tradition, not quality.

• WineTrait

  Finished in casks that held wine.