Scotch

Front 1

Single Malt

Back 1

uses solely barley grain and is made at a single distillery

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Single Grain

Back 2

made at a single distillery but encompasses multiple grains ex. barley AND corn/ wheat

-- small category (rare on its own since most is used in blends)

Front 3

Blended Malt

Back 3

made with only barley but incorporates multiple distilleries (multiple single malts)

Front 4

Blended Grain

Back 4

blend of two or more single grain whiskeys from different distilleries (small category)

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Blended Scotch

Back 5

one or more single malts with one or more single grains

VAST majority

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Regions

Back 6

Islay

Speyside

Cambelttown

Highlands

Lowlands

(Islands)

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Islay

Back 7

island-- "whiskey island"

small region but with 9 operating distilleries

smoky and "peaty"

Laphroaig

Bowmore

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Speyside

Back 8

region located within Highlands-

greatest number of operating distilleries, approx. half

mellow, sweet, fruity

Glenfiddich

Glenviet

Macallan

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Highlands

Back 9

largest geographic area -- speyside falls within

malts vary greatly in character -- range from dry to sweet and at times have a touch of smoky peat

Dalmore

Oban

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Lowlands

Back 10

diminished region - only three working distilleries

soft and light, very malty and grassy character, subtle delicate aromas

Auchentoshan 12 yr, American oak

Glenkinchie 12 yr

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Islands

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unofficial "6th" region

considered part of the high land region (off the mainland)

very varied, little in common across

Highland Park

Island of Jura

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Campbeltown

Back 12

once home to dozens of distilleries, is now more of a past relic

only three still operating

little peat and salt to them, medium to full bodied

Springbank

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Age

Back 13

refers to the youngest whisky used in the bottle (not the average age)

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Cask Strength

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whisky that is bottled straight from the barrel, undiluted by water

packs a higher ABV punch typically

richer and fuller in flavour

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Potstill

Back 15

large pot section that is heated and a longer, thinner region that catches the condensation to be separated

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Column still

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"refined" version of the potstill

operate more efficiently

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Sourcing

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acquiring a whisky made elsewhere, branding it and marketing as one's own brand

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Finishing

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acquiring a whisky, re-distilling usually for a shorter period of time in a different type of cask producing new flavours

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Mash bill

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the ratios of the grains being used to produce the whisky

ex. to be considered Bourbon, must have minimum 51% corn, whereas single malt scotch is 100% Barley