Glossary
Distilling and Spirits Glossary
Angel's Share: The portion of distilled spirits that evaporates during aging in barrels, resulting in a loss of volume over time.
Devil's Cut: The term used to describe the amount of spirit absorbed by the wood of the barrel during aging, which can never be recovered.
ABV: Stands for Alcohol by Volume. It is a standard measure used to quantify the amount of alcohol (ethanol) contained in an alcoholic beverage as a percentage of the total volume.
Proof: A measure of the strength of an alcoholic beverage, calculated as twice the alcohol by volume (ABV) percentage.
Column Still: A type of still that uses continuous distillation, often producing high-proof spirits. Also known as a patent still.
Pot Still: A traditional type of still used for batch distillation, known for producing spirits with rich flavor and character.
Low Wines: The first distillation product that contains a lower alcohol content, typically between 20-30% ABV.
Stripping Run: The first distillation run to separate alcohol from the wash before the spirit is distilled a second time.
Distillation Run: Subsequent distillation for purifying and flavoring the spirit; results in a higher quality, finished product.
Mash: A mixture of crushed grains and water that is heated to convert starches into fermentable sugars.
Fermentation: The process by which yeast converts sugars into alcohol and carbon dioxide, producing the base for distillation.
Distillation: The process of heating a fermented liquid to separate alcohol from water and other components based on their boiling points.
Continuous Distillation: A method of distilling spirits in a continuous flow process, often utilizing column stills.
Entry Proof: The alcohol content (proof) at which a spirit enters the barrel for aging.
Juniper: The primary botanical used in gin, providing its characteristic flavor and aroma.
Mash Bill: The specific combination of grains used in the production of whiskey or other spirits, determining flavor and style.
Vodka: A neutral spirit that must be distilled to at least 190 proof (95% ABV) and is defined by law as having no distinctive character, aroma, taste, or color.
Gin: A spirit flavored primarily with juniper berries, often with other botanicals; must be distilled to at least 80 proof (40% ABV) and cannot contain added sugar in most legal definitions.
Brandy: A spirit distilled from fermented fruit juice, primarily grapes, and typically aged in wooden casks.
Whiskey: A distilled spirit made from fermented grain mash, aged in wooden casks. Legal definitions vary by type, such as bourbon or Scotch.
Bourbon: A type of American whiskey made primarily from corn (at least 51%) and aged in new charred oak barrels.
Bottled in Bond: A term indicating that a spirit is produced according to specific legal requirements, including being distilled at a single distillery in a single season and aged for at least four years.
Straight: A designation for whiskey that has been aged for a minimum of two years in new charred oak barrels and contains no added flavoring or coloring.
Single Malt: A whiskey made from malted barley at a single distillery, typically aged for a minimum of three years.
Aging: The process of maturing spirits in barrels to develop flavor, aroma, and color.
Cask Strength: A term for spirits that are bottled directly from the barrel without dilution, retaining their original proof.
Proof Gallon: A measurement unit used to calculate taxes on distilled spirits, representing one gallon of liquid at 100 proof (50% ABV).
Yeast: Microorganisms used in fermentation to convert sugars into alcohol.
Sour Mash: A method in whiskey production that uses a portion of mash from a previous distillation to introduce enzymes and lactic acid bacteria, enhancing flavor.
Heads: The initial portion of distillate collected during distillation, containing undesirable compounds; typically discarded.
Hearts: The middle portion of distillate that is collected for bottling, containing the desired flavors and aromas.
Tails: The final portion of distillate that contains higher boiling point compounds; often collected for redistillation or discarded.
Enzymes: Biological catalysts used in the mashing process to break down starches into fermentable sugars.
Pot Still Whiskey: Whiskey produced using a pot still, often resulting in a fuller flavor compared to column still whiskey.
Cask: A barrel used for aging spirits, which can influence flavor through the wood and previous contents.
Char: The process of burning the interior of a barrel to create a charred layer, enhancing flavor during aging.
Finishing: The practice of aging spirits in a secondary barrel (often of a different type) to impart additional flavors.
Blending: The process of mixing different spirits or batches to achieve a desired flavor profile.
Distiller's Yeast: A specially selected strain of yeast used to produce spirits with specific flavor profiles and fermentation characteristics.
Botanicals: Flavoring ingredients used in the production of gin, including herbs, spices, and fruits.
Cocktail: A mixed drink that combines spirits with other ingredients like bitters, fruits, or mixers.
Mash Tun: A vessel used for mixing the mash with hot water to extract sugars from grains.
Hydrometer: A tool used to measure the specific gravity of liquids, often to determine alcohol content.
Barrel Proof: Spirits bottled at the same proof at which they were aged, without any dilution.
Single Barrel: A whiskey bottled from a single barrel, highlighting the unique characteristics of that barrel.
Scotch: A type of whiskey made in Scotland, typically distilled twice and aged for a minimum of three years.
Rum: A distilled spirit made from sugarcane juice or molasses, aged in barrels and often sweetened.
Liqueur: A sweetened spirit infused with flavors, such as fruits, herbs, or spices, typically lower in alcohol content.
Absinthe: A highly alcoholic spirit flavored with anise and other botanicals, traditionally distilled with a unique preparation method.