Whisky Terminology-A
-Age (Age)
Describes the age of the whisky on the bottle, generally referring to the time the youngest original whisky has been specially aged in oak casks.
-Aging
Aging in oak barrels is part of the whisky making process.
-Alcohol (ABV)
Alcohol by volume (ABV), generally indicated in %. Scotch whisky content should be at least 40%.
-Amylase (Amylase)
The glycosylase enzyme that breaks down starch into glucose. clubone好唔好 develop alcohol in a starchy condition, these enzymes must be used to break down the starch contained in cereals into glucose (saccharification). Amylase is an important enzyme in this process.
-Angel's share (Angel's share)
The rate at which liquids evaporate in the barrel during the special brewing session of whisky. It is called angel's share.
Whisky Terminology -B
-BlendedMalt
Can be interpreted as "maltofdubiousorigins", referring to blended malt whisky, i.e. whisky blended from different distilleries' malt whiskies.
-BlendedWhisky
"Blended whisky" is usually from different ages and distilleries, the raw material is generally a mixture of grain whisky and pure wheat whisky, according to the relevant laws, the content of pure wheat whisky is at least 40%.
-Bonded whiskey (Bottledinbond)
American whiskey aging and canning must comply with the provisions of the 1897 bonded storage act, generally, the whiskey needs to be made by the same distillery of the same distillers in the same age, after at least 4 years of aging in bonded warehouses in the regulatory authorities, and then under the supervision of the government to carry out the canning, its alcohol content is generally 50%.
-Bourbon (Bourbon)
This is an American-style whiskey. At least 51% of bourbon must be used as the raw material. In order to be approved as a bourbon, it must comply with stringent manufacturing regulations that require distillation methods and special brewing methods. Jack Daniel's, which is often confused, follows another strict "Tennessee whiskey" code, unlike bourbon. In recent years, bourbon does not necessarily refer only to Kentucky.
-Barrel
Can be interpreted as "200literBourboncask", in Scotch whisky, it is also generally referred to as a 200-liter bourbon barrel.
-Large barrel (Butt)
It can be interpreted as "500literSherrycask", which in Scotch whisky generally refers to the volume of 500 liters of oak barrels used for special sherry.
-Beer (here, "distilled beer")
Malt is crushed and water is added, enzymes work to extract the flavors and sugars from the grains (saccharification), and yeast is added to the liquid to remove the residue. The sugar is turned into ethanol. This is what is called beer, washing, etc. in the whiskey manufacturing process. In Japan, it is also called moromi, and in the case of whisky, it is a fermented liquid with an alcohol concentration of 7% to 8%. This process is called fermentation or brewing.
Whiskey Terminology-C
-Caramel color (Caramel)
Whisky may have caramel added to maintain a uniform tone. I have heard that it is not intended to give a taste, but experts may not want to.
-Original cask strength whisky (Caskstrengthwhisky)
A whisky with alcohol strength removed from a wooden威士忌 香港 of bottling. The opposite is most 40-46 degree bottled whisky, diluted with water.
-Condensation overconsideration (Chill-Filter)
Whisky produces oil during the production process and looks cloudy when cooled. This can be removed by cooling the whisky and passing it through a filter. Recently, non-cooling and chill-filtering have become more popular, as it is believed that the oil, called impurities, also affects the overall taste of the whisky.
-Clearic
A Scotch whisky term that refers to the newly distilled spirit
