5 whiskey terms you need to know

Whiskey terminology 1: Maturation time/age statement (Age Statement)
One of the information often provided on whiskey labels is the maturation time (year indication), that is, the Age Statement, such as the common 12 years, 18 years, 25 years, etc. Since the taste and characteristics of whiskey are prone to change when it ages, in order to make the whiskey produced more consistent in taste, most distilleries will mix whiskeys from different barrels or maturation years, which can also better present the brand style and personality. The age on the label is the age of the youngest whiskey in the bottle. For example, if a whiskey is labeled 20 years old, the youngest original whiskey is 20 years old, but it may also be mixed with older whiskeys, such as 25 years and 30 years. .

Whiskey term 2: Angels' Share
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As a whiskey lover, you should have heard of "Angel's Share". After the new whiskey is distilled, it is aged in various oak barrels. However, because the wood has tiny pores, the whiskey inside will slowly evaporate over time, with about 2% of the total volume evaporating each year (in some hotter areas, up to 8% of the liquor can be evaporated) ). This law of nature was likened to the whiskey tax that angels are responsible for collecting, hence the beautiful term "Angel's Share".

Whiskey term three: Peat / Peated
When tasting whiskey, we often hear people commenting on it as “peaty”, but what is “peat” actually? Peat is actually ancient organic matter/plants that cannot be completely decomposed after withering and are deposited in the ground. Over many years, they accumulate into peat layers. Peat was a relatively popular fuel in the past, so in traditional Scotch whiskey making, peat was often used as fuel to smoke and roast the malted barley to stop the germination. During the roasting process, the smell of peat adheres to the malt and enters the whiskey during the brewing process.

Some people describe the smell of peat as "massage pills", which scares many novices, but in fact many whiskey lovers are attracted to this aroma. Whiskey produced in the Islay or Island region of Scotland is famous for its smoky peat flavor.

Whiskey term four: ABV (alcohol concentration)
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The label of each whiskey must clearly indicate the alcohol concentration by law, which is Alcohol By Volume (abbreviation: ABV). ABV refers to how much alcohol (ethanol) is contained in a specific volume of alcoholic beverage, and is usually expressed as a percentage of volume % vol. Most whiskeys have an ABV of 40-46%.

For the general consumer, ABV can be a reference and let people know the style they will probably feel when drinking this whiskey. The aroma and flavor of whiskey are rich and varied, and alcohol is the carrier of these substances that bring flavor to whiskey. Generally, when the alcohol concentration is higher, the flavor of whiskey will be stronger and richer, with more mature fruity aromas such as dried fruits; as the alcohol concentration decreases, different lighter flavors will emerge, such as the aroma of citrus.

Whiskey term five: Cask Strength
Generally speaking, most whiskeys are diluted with water or liquor from different barrels before being bottled to maintain the alcohol concentration (ABV) at about 40% to 46%. Cask Strength is the original whiskey that is matured in oak barrels and put directly into the bottle without dilution with water. The ABV can be as high as about 50% to 65%.

This "original" Cask Strength whiskey has become more and more familiar and sought after in recent years, with demand rising significantly. It has a strong style. When tasting it, it is recommended to add water bit by bit to dilute it to your favorite taste. This will allow the aroma to be slowly released, and you can also feel the different faces of the whiskey at different concentrations. It is very attractive! Beware of over-dilution, though, or the whiskey will lose its body.