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Many beginners and alcohol enthusiasts consider whisky in high regard among other varieties of liquor. While you might call yourself an expert, being unaware of jargon terms is unnecessary, especially if you like to visit the distilleries and attend tasting sessions. These terminologies can help you communicate as smoothly as aged whisky glides through your throat. Each of these jargons conveys the formulation of the spirit - finish, nose, ageing, alcohol content, flavour, distillation, and more. Slurrp brings you a short guide to becoming a master of whisky and everything associated with the liquor industry.
Blended Whisky
You must have read this on the label of many whisky brands, but have you wondered about the meaning? As the name suggests, a blended whisky is a spirit made by combining two or more kinds of whiskies. It is usually a mix of grain whiskies or single malts sourced from different distilleries. The goal is to achieve smoothness and consistency, and many brands have succeeded in experimenting with them. For example, Chivas Regal and Johnny Walker are two labels that rule the market of blended whiskies. They boast complex notes, but are perfect for beginners to begin their journey without spending a lot at once.
Cask Strength
Have you heard of cask strength whisky or tried it? It is a kind of spirit that is filled in the bottles without dilution. Since it comes directly from the barrels, the amount of alcohol in it is quite high - somewhere between 50-60% ABV (alcohol by volume). It is flavoured and diluted with a few drops of water while drinking to softly release the aroma and break down the complexity. It is intense and might be a little too much for beginners, but many connoisseurs enjoy the spirit in its near purest form. Amrut, Paul John, and Indri have a few options you can check out.
Single Malt
You must have heard a lot about single malt whiskies and know that they are expensive. Do you know the reason behind their high price? These spirits are prepared in one distillery using malted barley; hence, they are called single malt. These bottles are known for their depth of flavours, often achieved by using the best flowers and fruits grown in Scotland. These whiskies are aged in barrels, but they are never mixed with other liquor from a different distillery. Amrut, Paul John, Indri, and Godawan have single malts you should taste at least once.
Neat And On The Rocks
Drinking neat means without diluting whisky with water, ice, soda, or cocktail mixers. A little amount of the spirit is poured into glasses to experience the aroma, taste the finish, and understand the complex flavours it boasts. Similarly, on the rocks is another way of drinking. It includes diluting the liquor with just ice. Both these methods are common when you are drinking single malt or high-end and aged blended whiskies. It helps you understand the true nature of the spirit.
Angel’s Share
Angel’s share is the amount of spirit that gets evaporated from the wooden barrels during the ageing process. An estimate suggests 2-5% of whisky vanishes in the air, in a poetic way, many believe that it goes to angels. This evaporation process is believed to add to the flavours and edges of whiskies. While it is poetic, this share is a part of the business and adds to the cost.
Finish
When anyone talks about the finish of any spirit, they are referring to the lingering sensation and flavours that remain after you have swallowed a sip. The impression can be short and long-lived, but it allows you to understand the complex notes of the drink. Whiskies with notes of smoke, spice, oak, and sweetness offer a long-term finish. Beginners can develop their taste by sipping a small amount of whiskies to understand the taste.
Peated
Peated whisky flaunts smoky notes from the peat, a kind of fuel made from the decaying vegetation. This fuel is used for drying malted barley. Hence, these whiskies are earthy, smoky, and kind of smell like medicine. Scotch whiskies from Islay are peated, but the intensity can vary. While some might be bold, others can be overpowering. It is only with time and tasting that you will understand the spectrum of diversity and know which ones suit your palate.
