Spirits, translated.

Alcohol by Volume: the percentage of ethyl alcohol present in the total volume. A 46% ABV whiskey contains 46 ml of alcohol per 100 ml of product, measured according to the conditions established by law.

The age declared on the label. In regulated whiskies it normally indicates the age of the youngest spirit present in the blend, not some elegant average invented by marketing.

The amount of liquid that evaporates during its stay in the barrel. Temperature, humidity, type of warehouse and climate decide how much of the distillate is symbolically left to the angels.

Class of Tequila matured at least one year in oak containers with capacity required by law. In Mezcal the term exists, but times and rules must be read in the relevant specifications.

American indication for a distillate bottled at an alcohol content close to that of the barrel. It is not automatically a universal synonym of cask strength: the definition depends on the market.

A production or bottling batch. It can bring together a few barrels or much larger quantities; the word, alone, does not convey either dimension or quality.

Blend of single malts from at least two distilleries. Does not contain grain whisky. In the past it was sometimes called vatted malt, an expression less used on the label today.

Blend of one or more single malt Scotch whiskies with one or more single grain Scotch whiskies. The blender's work seeks continuity, balance and a style recognizable over time.

The plant materials that build the aromatic profile of a gin: juniper, peel, seeds, roots, spices, flowers or fruits. Juniper must remain the dominant note in the European definition of gin.

Whiskey produced in the United States from a blend of grains with at least 51% corn, distilled and barreled within precise limits, using charred new oak.

A final period in a barrel different from that of the main maturation. Sherry, wine, rum or other containers can add new aromas, but they do not erase the spirit that was there before.

Bottling without strong reduction with water after maturation. The alcohol content can change from batch to batch and does not necessarily coincide with the original one when it entered the barrel.

The carbonization of the inside of a barrel by flame. It creates a layer of charcoal and modifies the wood, favoring notes of vanilla, caramel, toastiness and spice as it matures.

Low temperature filtration used to reduce haze or particles when the distillate is cooled or diluted. It can improve visual stability; its sensorial impact is discussed.

Continuous column still. It allows constant and efficient production and can generate very pure or more characterized distillates, depending on configuration and operation.

The set of compounds other than ethanol that contribute to aroma, flavor and texture: esters, aldehydes, acids, higher alcohols and many other molecules born or transformed during the process.

The world of barrel construction and maintenance. Wood essence, seasoning, roasting, carbonization and previous use change the way the spirit evolves.

The separation of the distillate into heads, heart and tails. The point at which the distiller opens and closes the heart influences style, aromatic weight and the presence of lighter or more robust components.

A small portion of whiskey. It does not indicate a precise international measurement: it is more of an informal invitation to the glass than a laboratory unit.

Traditional Scottish warehouse, low, with thick walls and clay or stone floors, where the barrels are arranged on a few levels. It promotes cool and relatively stable conditions, but does not alone guarantee superior quality.

Family of compounds often associated with fruity, floral or fermentative aromas. They arise mainly during fermentation and maturation and are particularly important in rum and whisky.

The phase in which yeasts transform sugars into alcohol, carbon dioxide and aromatic compounds. Duration, temperature, strain and container contribute to the style even before the still.

Persistence after swallowing. It can be short, long, dry, sweet, spicy or evolutionary. It should not be confused with finishing, which is instead a maturation step.

A cask first used to mature Scotch after containing another product, for example Bourbon or Sherry. Generally it yields more intensely of the wood and the previous contents than a refill.

Whiskey also produced with cereals other than malted barley, often in continuous stills. It may be light, but it doesn't necessarily mean plain or intended only for blends.

The first fraction of the distillation, rich in more volatile compounds. It is separated from the heart and can be redistilled or handled according to the distillery process.

The central fraction selected to become a distillate intended for maturation or bottling. Its perimeter is a stylistic choice, not just a technical one.

Family of drinks made with an alcoholic base and a larger part of non-alcoholic drink, served in a tall glass. Whiskey and soda is the archetype of subtraction done well.

Very common cask size in Scotch, often around 225–250 litres. It can be reconstructed using staves from ex-Bourbon barrels to obtain different capacities and wood-liquid ratios.

The percentage recipe of cereals used, especially in American whiskey. Corn, rye, wheat and barley malt determine part of the structure, but do not alone tell the final result.

The vat in which the ground cereal meets hot water to extract the fermentable sugars. Shape, agitation and filtration influence the efficiency and clarity of the must.

Mexican agave distillate protected by denomination and standard. It can use different authorized species and distinct production methods; it is not simply “Smokier Tequila”.

No Age Statement: a whiskey with no age declared on the label. It does not mean young by definition, but it leaves the producer greater freedom in the composition of the batch.

The freshly produced distillate before maturation in wood. In Scotch it cannot be called whiskey until it completes its requirements, including the minimum period in cask.

Indication that the distillate has not been subjected to cold filtration. It may appear cloudy at low temperatures or with the addition of water: this is not a safety defect.

Oak. Species, origin, growth, maturation and processing generate different results. American oak and European oak are useful categories, but within each exists a less orderly world of marketing.

Peat dried and used historically as fuel. Its smoke can transfer phenolic compounds perceived as smoky, medicinal, earthy or marine to the malt.

Discontinuous still, normally made of copper, loaded and emptied at each cycle. Shape, size, lyne arm inclination and distillation speed influence the character of the spirit.

System of expressing gradation used mainly in the United States. In the current US system the proof value is double the ABV: 100 proof corresponds to 50% vol.

Barrel already used one or more times to mature whisky. It tends to release fewer extractive components and can leave more room for the character of the distillate and slow maturation.

Class of Tequila aged at least two months in oak. The term means "rested": it is a bridge between the freshness of blanco and the more marked imprint of añejo.

Rhum produced from fresh sugar cane juice in areas where the denomination is permitted. It has its own territorial rules and is not just any cane juice rum.

Distillate obtained from sugar cane products. The category is global and very heterogeneous: raw materials, fermentation, still, climate, aging and local regulations radically change the glass.

In the United States, whiskey is made from a blend of grains with at least 51% rye and production rules parallel those of Bourbon. Rye often tends to bring spice and tension, not an obligatory signature.

Bottling from a single barrel according to the manufacturer's rules and practices. May show variations between barrels; it is not automatically synonymous with superior quality.

Common expression to indicate a single barrel, especially in European whisky. Before comparing it with single barrel it is worth reading its origin, number of barrels, yield and alcohol content.

Grain whiskey produced in a single distillery. “Single” indicates the origin, not a single cereal nor a single barrel.

Whiskey produced in a single distillery using malted barley and, in Scotch, pot still distillation. It can be the combination of many barrels and different ages.

Commercial expression without a universal dimension. It may indicate a more limited selection, but without numbers or stated criteria it remains a promise to be interpreted.

Dynamic system of fractions and decanting between rows of containers, historically associated with Sherry. In distillates the term can describe adapted systems: it must be verified how it is actually used.

The closed structure, traditionally made of brass and glass, through which the spirit in Scotch passes. It allows you to measure and direct fractions without direct access to the liquid.

US category: whiskey conforming to its type and aged for at least two years. For Bourbon, Rye, Wheat, Malt and Rye Malt the wood must be charred new oak; Corn Whiskey follows a different specific rule.

The tails, the final fraction of the distillation with less volatile and heavier compounds. A part can be recovered in subsequent cycles according to the style of the distillery.

Protected distillate obtained from Agave tequilana Weber azul variety in authorized areas of Mexico. There is the Tequila category and the 100% agave Tequila category.

The relationship between place, raw material, climate and human practices. In spirits it is a useful but complex concept: fermentation, distillation and barrel can amplify, transform or cover the origin.

Controlled and more gradual heating of wood compared to carbonization. It modifies lignin, hemicellulose and other components, making sweet, spicy and toasted aromas available.

Three-step process, associated with many Irish whiskeys but not mandatory for the entire category. It can produce lighter or more refined spirits, but the result depends on the cuts and systems.

Blending of whiskeys from different barrels. The term describes an essential gesture: building a profile through selection, proportions and integration time.

The fermented liquid intended for whiskey distillation, similar to an unhopped beer. It contains alcohol and a large part of the aromatic precursors that the still will have to select.

The whiskey fermentation vessel. It can be made of wood or steel; material, geometry, cleaning and handling influence microbiology, temperature and flavor profile.

Two spellings from the same family. “Whisky” is common in Scotland, Canada and Japan; “whiskey” in Ireland and the United States. Etiquette and law matter more than an absolute spelling rule.

American expression for grain distillate before aging, often close to new make. It can be marketed if it meets the required categories, but it is not Bourbon without passing through the required oak.

Sugary must obtained from the mash before fermentation. Its clarity and composition influence the work of the yeasts and the type of aromas that will develop.

Abbreviation used mainly in Cognac. Indicates an age category based on the youngest component of the blend; today XO requires at least ten years of maturation according to the rules of Cognac.