Alcohol by Volume (AbV): The standard measurement system used to determine the amount of alcohol contained within a total volume of liquid.
Blended Whiskey: Whiskey made from either two or more malt whiskeys or a mixture of grain and malt whiskeys.
Bourbon: Whiskey made in the United States containing, at minimum, 51 percent corn and stored for at least two years in new charred oak barrels. Many bourbon distilleries reside in Kentucky, but it is not a prerequisite for bourbon classification.
Cognac: French brandy.
Cordial: A term used in the Unites states for alcohol containing at least 2.5 percent sugar by weight. Many cordials contain much more than 2.5 percent.
Corn Whiskey: Whiskey that contains a minimum of 80 percent corn that is not required to be aged in wood.
Crème: An alcohol containing milk or cream that should be refrigerated.
Dram: An informal term for a small amount of whiskey.
Decanter: A vessel, often made of crystal, with a matching tight-fitting stopper used to hold liquids. Often used for holding wine or other liquor.
Infusion: The process of flavoring water and liquors with foods, herbs and spices, and other flavorings.
Maceration: An alternate term for infusion, more specifically relating to alcohol.
Malt: Grain that has been allowed to sprout.
Mash: A fermented malt or grain that is used to distill alcohol.
Liqueur: European equivalent term for cordial (used in the United States).
Neat: A bourbon/whiskey drink with nothing added (no ice). Also known as “straight.”
Proof: The relative percentage of alcohol to water in a liquor. The origin of the proof measuring system, originally known as “gunpowder proof,” came about as a method to “prove” or check the alcoholic content of liquor. Equal parts bourbon and gunpowder were mixed and lit on fire. If the result was a yellow flame, the alcohol was too strong and needed to be further diluted. When an alcohol’s flame burned blue, it was known to be “true” and good to drink.
Rye Whiskey: Whiskey made from a minimum of 51 percent rye and matured in new charred oak barrels for at least two years. Rye whiskey must be distilled at less than 80 percent.
Scotch Whisky: Whisky made in Scotland matured for at least three years and one day in oak casks. Scotch is often (but not always) treated with peat smoke, giving its malt a unique smoky flavor.
Simple Syrup: Sweetening syrup made from equal parts sugar and water (see page 113).
Single Malt Whiskey: Whiskey made from one source of malted barley from one distillery.
Tennessee Whiskey: Whiskey made in Tennessee and filtered through sugar-maple charcoal.
Vatting/Vated: The process of blending whiskies at home.
Wheat Whiskey: Whiskey made from a minimum of 51 percent wheat. Wheat whiskey is the least common type.
Zest: The outer rind of citrus fruit comprised of the flavorful outer colored portion and the white bitter inner portion.