Iain Hector Ross - The Whisky Dictionary

This Whisky Dictionary is the first guide to the language written from within the industry. From the floor of the still house to the malt barns pagoda roof, it gathers the keywords and delves deep into its production process and colourful history. The recent wave of renewed worldwide interest means we live in an era when folk of all nationalities and cultures can meet and find themselves talking the language of whisky. Sharing and savouring their passion for the Universal Dram, they use the rich language that has evolved around this ancient and complex spirit.

Informative, entertaining and passionate, the Whisky Dictionary is a unique guide to the special vocabulary shared by whisky makers and whisky lovers the world over. So, pop the cork and release the unique aromas and flavours of the language. Close your eyes, breathe in the vapour and be taken straight to the ageing oak cask and the dank warehouse where the spirit lies maturing for so many years.

Like no other manufactured product, Scotch whisky is on a centuries-long journey of engagement with all peoples and cultures. The evidence of its arrival in new regions is reflected in the growth in overseas visitors coming to Scotland in search of the distilleries and the people who make the whisky they love. Their cheerful passion can make some of us Scots seem almost blas about our gift to the world. Scotch whisky tourism has become a serious part of the industry and an important income stream. In addition, at time of writing, thirty new distillery projects are being built across the country, a construction boom not seen for at least a generation.

Every corner of the landscape has its own whisky story, and Scotland has been inventing and reinventing ways to produce this spirit for centuries; from fiery, one day old, illicit mountain whisky to velvety 40 year old, single malt, sherry cask finished, masterpieces secured deep in the spirit vaults at the heart of the capital city of Edinburgh. Records show weve been talking, reading, writing and even arguing about the stuff since at least the 16 th century and, as the art of production has evolved and changed, so has its language. The history of whisky is one of invention, crafting, refining and reinvention through periods of boom and bust, prohibition and legislation, smuggling and skirmishes, and vast international outreach.

The story is also one of a simple crafted spirit called Scotch whisky that has connected with people from the Wild West to the Far East, from the Frozen North to the Beautiful South, to become a recognised token of fellowship. It is the acknowledged drink for those special moments when people renew friendships, commemorate moments and celebrate achievements that might include reaching the summit of a mountain, completing eighteen holes in a hailstorm or just putting the kids to bed at the end of a long day. The pouring of the warming dram is the signal to all in the company that it is time to put away concerns and turn to each other and enjoy the craic . It fuels our stories and our songs and each bottle carries its own unique sense of place, people and heritage.

Now open your eyes, swill the spirit in the glass and observe how the balanced combination of time, malted barley, oak cask and passionate husbandry takes form in its oily amber golden hues. Sip softly and savour the full depth, intensity and complexity of malted barley, spring water, copper and oak. Add a bead of water and the lighter organic, citrus and vanilla flavours spring open. Then: a final nod to the lovingly poured spirit with the traditional salute and a drop of ancient Gaelic, Slainte Mhath! before offing the dram.

Iain Hector Ross

Inverness 2017

Abscisic acid n. A concentrate within mature barley grains which acts as an inhibitor to germination. The steeping/soaking process reduces the concentration of abscisic acid (ABA) as the grains begin to germinate. The grain opens as water penetrates the barley and the ABA leeches through the husk. Full germination of the barley grain occurs once the steeping process has reduced the level of ABA in the grain to a relatively low level.

ABV n. Any liquors alcoholic strength is measured by its percentage of alcohol content by volume, abbreviated as its ABV%. Newly distilled new-make spirit poured from the spirit still is generally around 70% ABV before being diluted with water and filled into the cask at 63.5% ABV for its three years of maturation to become Scotch whisky. At bottling, further dilution generally brings this down to between 40% and 50% ABV. This compares with port/sherry from 15%-20% ABV, wine 7%-14% ABV and beer/cider ranging between 3%-8% ABV.

Acetaldehyde n. Once the new-make spirit is filled into the cask, oxidation occurs causing chemical reactions in the lignin elements in the wood. These produce successive compound interactions that shape the maturing distilled spirits flavour. One such reaction is the creation of acetaldehydes and acetic acid from ethanol. These compounds are the flavour congeners that contribute sweeter, fruity tones to the spirits, as opposed to aldehyde compounds which lay down sourer, more bitter notes.