Spicy and Rye whiskies go well with parmesan cheese.

#67 /

The fore shots can be anywhere from 5 to 30+/- minutes of the spirit run to get a clean good clarity, strength and temperature for the new make spirit or middle cut.

#222 /

"“We are the only distillery in North America to hand malt our own barley and the only distillery on the planet to use apple and cherry wood smoke to flavor the malted barley.”"

- Rick Wasmund - maker of Wasmund’s Single Malt Whiskey

#367 /

“Nose” (the aroma or smell of the whisky) can be described in 3 basic ways, Esters- which are floral and fruity, Phenols- which are peated and unpeated and Maltiness- which are nutty and spicy.

#263 /

The Speyburn distillery was designed by legend Charles Doig in 1897.

#435 /

Benromach Organic whisky is one of the first whiskies to be certified to Soil Association standards which applies to raw ingredients, distillation, maturing and bottling.

#326 /

Talisker 10 Isle of Skye single malt whisky goes brilliantly with seafood.

#439 /

American Distillery’s use unique strains of yeast to create unique flavors in their whiskeys.

#242 /

European oak barrels (used first mainly by the sherry industry) generally add flavors of dried fruits, clove and tannins.

#199 /

Scottish blended malts came about in the 1850’s due to the need to create a consistent tasting spirit.

#255 /

Barry Crockett is Master Distiller at Midleton Distillery near Cork.

#405 /

Salty John: 1 ¼ oz. whisky, 6 oz. grapefruit juice served over ice with salt-rimmed glass.

#290 /

Maker’s Mark uses a roller mill rather than a hammer system to mill its grain. They believe the heat from the hammering results in a bitter taste in the grain.

#364 /

The Society’s Special 14 Year Old Blend- Created and maintained by “The Wine Society”: robust, touch of smoke, with a creamy, fruity mouthfeel.

#446 /

Wort is the sweet liquid made by combining hot water and grist which is drawn from the bottom of the mash ton.

#160 /

The name "Ballechin" is used for the peated whisky made at Edradour distillery.

#272 /

The Woodford Reserve distillery uses a higher than normal amount of rye grain in its whiskey to create spicy and liquorice notes.

#366 /

Finishing or double maturation is an extension of the maturation process, when the spirit is filled into other empty spirit or wine casks for a desired amount to time to add more flavor.

#205 /

Teeling "Single Malt" whiskey is finished in 5 different wines casks: Sherry, Port, Madeira, White Burgundy, and Cabernet Sauvignon.

#313 /

Kilchoman is the first farmhouse distillery to be opened on Islay, Scotland in over 124 years.

#412 /

Due to Prohibition, The Great Depression and World War 2, all major whiskey production in Kentucky and Tennessee was shut down from 1919 to 1946.

#230 /

"“A teetotaller is one who suffers from thirst instead of enjoying it.”"

- Tom Dewar

#352 /

A ”firkin” cask holds nine gallons or around 41 liters of spirit.

#417 /

The inside of oak barrels are charred or toasted to create flavor compounds that react with the new make spirit.

#216 /

Jameson, Powers and Redbreast whiskies are made by The Irish Distillers Limited.

#234 /

Auchentoshan single malt whisky is sometimes referred to as “the Glasgow malt whisky”.

#357 /

Unmalted barley adds dryness, spice and an oily characteristic to Irish potstill whiskey.

#238 /

Crown Royal Canadian whisky original blend was created in 1939 to mark the visit to Canada by King George VI and Queen Elisabeth.

#336 /

The pot stills which make Woodford Reserve whiskey were manufactured in Rothes, Scotland and shipped to Kentucky.

#452 /

Drafts are spent grains from the mashing process used to feed cattle and livestock in Scotland.

#150 /

Irish whiskey uses a lot of first fill casks to enhance its favors unlike most Scotch whiskies.

#252 /

The Yamazaki 12- Japanese single malt whisky: Medium body with sweet and spicy notes followed by honey, dried fruits with a hint of oak.

#454 /

A "single malt Scotch whisky" is made in Scotland using a pot still process at a single distillery and using malted barley as the only grain ingredient.

#93 /

Ardbeg distillery uses a purifier at the top of the line arm in its second distillation to create complexity in its spirit.

#212 /

The Tryconnell single malt Irish whiskey gets its name from the 100 to 1 winner of the Irish Classic horse race in 1876, which was won by the horse “The Tyrconnell.”

#448 /

A worm tub is copper tubing submerged in cold water that condenses the alcohol vapor coming from the lyne arm of the still.

#183 /

During prohibition in America, whiskey distillers made “Medicinal whiskey” to get around the ban on whiskey.

#229 /

Glenmorangie pioneered the practice of finishing whiskies in alternative casks with the Port Wood finish in 1990.

#391 /

The 2nd distilling process of low wines creates what is termed a new make spirit.

#176 /

Spirit Carmel is used to standardize the color of whisky and is the only additive allowed besides cereals, water, yeast and oak in Scotch whisky.

#100 /

Bushmills is the oldest licensed distillery in the world which was granted a distilling license in 1608.

#359 /

Dewer’s, Johnny Walker, Chivas, and Jameson were some of the first brands in whisky and in the world.

#86 /

Fermentation times for potstill whiskies range from 60 to 120 hours resulting in floral, fruity and estery flavors.

#239 /

Old Pulteney 17- Highland single malt whisky: Complex, malt notes with slight liquorice followed by chocolate and a steady level of salt.

#430 /

Whisky sidecar: 1 oz. whisky, ¼ oz. triple sec, 2 oz. sweet and sour mix shake with ice and strain into a sugar rimmed cocktail glass.

#299 /

The heads or fore shots are the very first running of the still and are not suitable for consumption and must be re-distilled.

#189 /

The complex and refined peat smoke flavor of Highland Park whisky is created by burning three different types of local peat.

#402 /

"“A great whiskey is a whiskey that tells you a story, teaches you something you didn’t know, and also makes you glad.”"

- Charles K. Cowdery

#343 /

Water is used twice in the whiskey making process. First during the mashing process and second during the condensing process.

#82 /

Irish potstilled whiskies generally have rich oily, juicy and fruity characteristics, which separates them from other Irish whiskies.

#235 /

Scapa 16- Orkney single malt whisky: Caramel with hints of vanilla, honey with grass notes.

#432 /

Scotch whisky has to be above 40% Alc/ Vol to be called a Scotch.

#95 /

Ledaig -Tobermory’s heavily peated single malt whisky- generates its unique flavor due to the “S” shaped lyne arms which give heavy reflux.

#354 /

The Dalmore Cigar Malt Reserve Highland single malt whisky is said to go brilliantly with a Partagas No.2 or a Romeo y Julieta Churchill cigar.

#443 /

The spirit run is separated into 3 parts: 1st is fore shots or heads, 2nd is the middle cut or heart, and 3rd is the tails or feints.

#188 /

In Japan, whisky distilleries must make all their own spirit to produce blends and multiple styles of whisky as they don’t share spirits between distilleries.

#247 /

Subtractive maturation is the process by which the oak barrel removes aggressive flavours of the spirit.

#197 /

Four Roses Kentucky straight bourbon is owned by Japanese beer giant Kirin.

#362 /

Redbreast pot still whiskey was originally produced in 1939 for Gilbey’s by the original Jameson distillery.

#431 /

Whisky Highball: 1 ¼ oz. whisky, 5 oz. of ginger ale serve in a highball glass over ice.

#291 /

Reflux refers to the vapour that falls back down into the still and is distilled again until it makes it over the lyne arm for condensing.

#180 /

Springbank distillery distills Springbank whisky 2.5 times, Longrow whisky 2 times and Hazelburn whisky 3 times.

#437 /

Lord Elcho 15- Wemyss blended scotch whisky: Creamy with malt notes followed by a hint of chocolate, vanilla and spice.

#421 /

Alcohol strength in American “Proof” is generally 2 X the “number” percent Alcohol Volume stated on the bottle. So 45 % Alc/Vol is around 90 Proof.

#89 /

Mortlach was the first distillery built in Dufftown in 1823.

#351 /

Teeling "Single Grain" Irish whiskey is aged in Napa Valley Cabernet Sauvignon barrels.

#310 /

The lyne arm or swans neck is the point where the copper still turns or bends to allow distilled alcohol vapor to fall into the condenser.

#181 /

Heaven Hill distillery in Louisville, Kentucky produces a range of whiskies such as Evan Williams, Elijah Craig, Henry McKenna, Mellow Corn and Georgia Moon Corn.

#424 /

American oak barrels (200 Liters), Hog heads (250 Liters) and Sherry butts (500 Liters) are the 3 main types of oak barrels used to age whisky.

#99 /

Japanese whisky mashing produces “crystal clear wort” which has no nutty or malty characteristics this, in turn, intensifies the clarity of floral, estery and other flavors.

#249 /

Glenkinchie single malt whisky is sometimes referred to as “the Edinburgh malt whisky”.

#356 /

Whisky sour: 1 ¼ oz. of whisky, 1 dash bitters, 1/6 oz. of simple syrup. Shake with ice and strain into a chilled cocktail glass.

#293 /

When choosing water for the whisky making process, a low calcium, low magnesium source is usually preferred.

#125 /

Wild Turkey Kentucky straight bourbon derived its name from the annual Kentucky turkey shoot in 1940.

#365 /

When assessing a whisky, always add a touch of water to reveal more about the whisky.

#108 /

At the Kilchoman distillery, their middle cut can run between 50 minutes and 1.5 hours depending on the quality of the wash and barley.

#223 /

The Buffalo Trace distillery derives its name from the huge trail or trace that the legendary American bison or buffalo left in the area of the original settlement in 1775.

#361 /

After the first distillation of the whisky making process the spirit is around 23% alcohol. In Scotland it is referred to as “low wines”.

#118 /

Auchentoshan Distillery triple distills all their spirits in pot still style like most of the Irish whiskies.

#320 /

Viscimetric whorls are the eddies and vortices observable when water is added to whisky.

#344 /

The heads and tails are mixed in the next whiskies first distillation to create flavor and not to waste spirit.

#122 /

Johnnie Walker Green Label consists of a blend predominantly of Talisker, Linkwood, Cragganmore and Caol Ila.

#279 /

24 new distilleries sprang up in Campbeltown between 1823 and 1835 and became known as “the great distillery boom”.

#358 /

Laphroaig Distillery creates its unique flavor by peating first and then drying the barley in the kilning process. Most distilleries do peating and drying at the same time.

#167 /

The name of Caol Ila distillery is Gaelic for 'Sound of Islay', a nearby waterway.

#275 /

Telsington is Liechtenstein’s first whisky brought to market in 2009.

#376 /

Oak barrels are made of lengths of oak called “staves”. Staves are left to dry and season between 1 and 2 years before being made into barrels.

#214 /

ABV is short for ‘Alcohol By Volume’ the spirit’s proof as percentage of volume.

#269 /

Chivas Regal 25 blended single malt whisky is mainly Speyside single malts with Strathisla as its core.

#334 /

Bunnahabhain 18- Islay whisky: Caramel, toffee, old leather and oak with a slight saltiness followed by mint and spice.

#331 /

Late cuts in the spirit run create malty, smoky, medicinal, tarry and marine characters.

#193 /

Jack Daniel's heritage is of Scottish descent.

#76 /

Blended malt whiskies have contributions from multiple whisky distilleries.

#59 /

Amrut Fusion- Indian single malt whisky: Peat with oak notes, fruit, chocolate and caramel shortcake.

#315 /

William Grant & Sons entered into the US micro-distilling whiskey market with it’s creation of Tuthilltown Distillery and the Hudson Whiskey range.

#369 /

Cutty Sark original is a blend of Highland Park, The Macallan and The Glenrothes.

#337 /

The fermentation process creates a simple beer of 8% alcohol by volume.

#169 /

Ardbeg 10- Islay whisky: Heavy peat which gives way to barely, tobacco, coffee, liquorice and chocolate notes.

#319 /

There are 3 steps to malting: 1st is steeping, 2nd is germination and the 3rd is kilning.

#161 /

“Quercus alba” is also known as American white oak and is used in the production of whisky casks.

#218 /

Stone Fence: 1 ¼ oz. Scotch, 1 dash Angostura bitters, sparkling apple cider and serve over ice.

#287 /

Between 63 and 64 degrees is the perfect temperature for hot water in the mashing process.

#158 /

“The head” is the first of the alcohol in the second distillation process, which is very volatile in flavor. In the US it is known as “moonshine”.

#119 /

Under US law, it is illegal to add extra flavor and/or coloring to "straight" bourbon.

#75 /

The “middle cut” is the next alcohol in the second distillation process, which has many aromatic and fragrant flavors. This spirit is known as “new make spirit.”

#120 /

Peaty whiskies go well with feta cheese.

#66 /

Swedish distillery, Mackmyra, is one of the largest malt producing facilities outside of Scotland and Ireland.

#373 /

Caol ila 12- Islay whisky: Medicinal, grassy with smoky wood notes. Add water and you will get a wonderful surprise.

#333 /

Alcohol has a lower boiling point than water, therefore, allowing the separation of the alcohol vapor to be released.

#173 /

Masataka Taketsuru left Yamazaki in 1934 to establish Nikka whisky and the first distillery in Yoichi.

#245 /

Cask strength whisky can reach strengths of over 60% ABV.

#25 /

Cardhu whisky is one of the many whiskies present in the Johnnie Walker range.

#256 /

Auchentoshan Classic- Lowlands whisky: Malty, plenty of marzipan sweetness cut with a lemon zest and green apples.

#321 /

""The water was not fit to drink. To make it palatable, we had to add whisky. By diligent effort, I learned to like it.""

- Winston Churchill

#43 /

Benromach distillery is operated by only two people! Believe it or not.

#346 /

Currently there are over 96 stills operating in Scotland.

#254 /

Whisky gets its overall color and flavor from oak barrels.

#52 /

Alexander Walker introduced the iconic square bottle in 1860 for Johnnie Walker to allow more bottles to fit in the same space and thus resulted in fewer broken bottles during shipping.

#276 /

Whisky sunset: 1 ¼ oz. of whisky, 2 oz. cranberry juice, 2 oz. of sweet and sour mix serve in an ice filled Collins glass.

#292 /

In the early days of whisky distillation; whisky was placed into green bottles to mask the color of the spirit as it was not consistent.

#302 /

115 distilleries in Scotland are licensed to produce Scotch whisky.

#33 /

Ardbeg has Port Ellen make its maltings at a phenol level at 55 parts per million making it one of the peatiest whiskies in Scotland.

#156 /

“Old Parr” was the first Scottish whisky to be imported into Japan.

#243 /

In 1964, Congress passed a resolution naming Bourbon whiskey the “distinctive product of the United States.”

#282 /

Glenfarclas means valley of the green grass.

#306 /

The name of the distillery is Auchroisk, but its whisky is sold as ‘Singleton’.

#271 /

The BenRiach and Glendronach whisky brands were acquired in August 2008 by Billy Walker and two South African investors.

#325 /

""Two things a Highlander likes naked and one of them is a malt whisky!""

- Unknown

#48 /

A great tip when nosing a whisky is to ask yourself, “what season does it remind me of?”

#107 /

Phenols are released when you burn peat.

#114 /

Bailie Nicol Jarvie or BNJ is a blended scotch whisky with an exceptionally high percentage of Glenmorangie and Glen Moray whiskies creating its unique flavor and value for money.

#327 /

When you add water, eddies and coils can be seen moving in the whisky. This is known as the symmetry.

#109 /

The Kiln Café at the Ardbeg distillery is known as one of the best eateries at a distillery/ visitor center in all of Scotland.

#318 /

A spirit safe is the vessel where the condensed alcohol is stored after the distillation process.

#186 /

The connection between copper and alcohol vapour is referred to as the “conversation”.

#179 /

Rye whisky was the first type of whisky to be made in America.

#224 /

The entire Glenfarclas range of whiskies is matured in Oloroso sherry casks.

#307 /

Port Ellen Malting’s harvests about 3000 tons of Islay peat a year.

#151 /

Connemara is the only peated Irish whisky.

#232 /

Bowmore Tempest 10 - Islay whisky: Subtle peat smoke with salt and citrus notes.

#328 /

Low wines is the term for the spirit produced in the first distillation and is the result of distilling the wash in the wash still. Low wines are usually around 23% alcohol by volume.

#175 /

Balvenie’s first pot stills were second hand stills from Glen Albyn and Lagavulin.

#273 /

Perfect Rob Roy: 1 oz. Scotch, 1/8 oz. dry vermouth, 1/8 oz. sweet vermouth served over ice.

#285 /

The lyne arm creates light and/ or heavy flavours due to is angle.

#182 /

Whisky was first created as a medicine and slowly changed to a social drink in the early 1800 century.

#85 /

99 million cases (12 x 70cl bottles at 40% vol) of Scotch whisky are exported worldwide.

#29 /

“Quercus Mongolica” is also known as Japanese oak and is used in the production of Japanese whiskies.

#221 /

All peat is not the same. Orkney peat is heathery and mossy. Islay peat is seaweed and medicinal. Highland peat is woody and smoky.

#260 /

Amrut Fusion single malt whisky is unique as it combines Indian barley from the Himalayas with peated malt from Scotland and is bottled at 50% ABV.

#316 /

Balcones Baby Blue corn whisky is made from Hopi American Indian blue corn and is the first legally distilled whisky in Texas since Prohibition.

#323 /