The part of the alcohol that evaporates from the wooden cask during the maturation process. The whiskey loses about 2% Vol. in alcohol each year.

A liquid mash obtained from a previous distillation that gets added to a new batch to insure consistency of flavor. Adding backset is where the term “sour mash” originates.

Whiskey is reduced to approx. 40-43% Vol. alcohol before it is bottled. A whiskey of cask strength is bottled as it is taken from the cask. According to its age and the evaporation that took place during maturation, it may have 60% to 45% Vol. alcohol.

The term applied to “new” whiskey that has been filled into casks prior to being matured.

The term applied to the oily spirit produced at the start of each “run” from the stills.

The malt that is crushed to make mash for brewing.

Whiskey that is made from malted barley and distilled in a pot still.

The process of adding the Grist to hot water in order to dissolve the fermentable sugars.

A large container holding Grist and hot water for the mashing process. The byproduct is known as wort.

The practice of putting a few gallons of water into an empty used whiskey barrel and rolling it around for a couple of days. This technique is done to extract alcohol and flavor from the barrel in order to get some whiskey-like liqueur.

Bourbons bottled from one barrel only. Most bourbons are a mixture of whiskey from several barrels.

Whiskey that hasn't been modified with neutral spirits, color additives or flavor additives.

The mixing of identical whiskeys from a single distillery but from different casks in order to maintain consistency of character for a particular brand of whiskey.

The term given to the fermented liquid prior to being pumped into the wash still for the first distillation.