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blended whisky takes on the age of its youngest component.       Top                     Blended scotch – A blend of various whiskies to produce a standard, uniform whisky.   Top                     Cask – A large, oak barrel that is used to store whisky; since 1916, all scotch whisky must be aged in an oak cask for at least 3 years     Cask strength – Whisky bottled at the alcoholic strength at which it aged in the cask without being diluted by adding water; whisky often contains an alcohol content of over 50% ABV while stored in casks.     Charring – The process of exposing flames to the inside surface of new barrels opening fissures in the wood to help with the aging process.     Chill filtration – The process of removing congeners by chilling the whisky prior to bottling which could otherwise cause the whisky to become cloudy when stored at low temperatures.     Congeners – Chemical compounds created during the production of whisky which give the whisky its flavor; examples of congeners include esters, acids, aldehydes, and higher alcohols.   Top                     Distillation – The process of turning a substance into vapor by heat, cooling the vapor so that it condenses, and collecting the resulting liquid in order to purify it or separate its constituents.     Draf – During the mashing process, the leftover grist at the bottom of the mash tun once the wort has been drawn off; often recycled and used as cattle food.     Dram – A small glass of whisky.     Drum maltings – Process of malting carried out in large drums (large cylindrical containers) that turn the barley mechanically instead of by hand.   Top                     Feints – The final spirit at the end of the pot distillation process; low in alcohol and re-distilled.     Foreshots – The poisonous first part of the distillate.   Top                     Grain whisky – Whisky produced by a coffey or patent still using wheat, maize, unmalted barley, or other cereals instead of barley as ingredients; usually used in blends.     Grist - Dried malt grounded into a powder-like substance which is mixed with hot water in a mash tun during the mashing stage.   Top                     Highland - Whisky made from distilleries in the northern, highland region of Scotland.   Top                     Island - Whisky made from distilleries in the islands of Scotland except for Islay.     Islay – Whisky made from distilleries on the island of Islay.   Top                     Kiln – Traditional oven used for drying barley to halt the germination process during the malting stage; distinguished by pagoda-shaped chimneys.   Top                     Lomond still – A type of pot still first used in the Lomond Distillery that produces an oilier, heavier spirit; initially designed to allow widening of the character and style of the malts by using stills which had an additional condenser in the head altering the reflux action in a controlled manner.     Lowland – Whisky made from distilleries in the southern, lowland region of Scotland.     Low wine – The spirit resulting from the first distillation containing about 21% ABV; low wine is then passed through the spirit still in the second distillation to produce a stronger spirit.     Lyne arm – The arm running from the head of the still to the condenser in a pot still.   Top                     Malt – Barley prepared by steeping, germinating, and drying.     Malt floorings – Maltings where barley is spread out on a floor (usually concrete) and turned by hand during the initial malting process of whisky production.     Mash – Liquid composed of mixing grist with hot water.     Mash tun – Large vessel used in the mashing process.     Middle cut – The part of the spirit that contains the highest quality alcohol needed for maturation and aging.     Mash – The first stage of the brewing process where malt is mixed with pure hot water to extract sugar.   Top                     Peat – A decaying vegetable matter decomposed by the action of water in marshes used as fuel; the smoke given off when burnt is used in the malting of barley.     Pot still – Open fire still used for the distillation of single malt; usually made of copper or stainless steel; a common still for double distilling malt whisky.   Top                     Saladin box – Vessel that is mechanically turned while barley germinates.     Single malt – Whisky made entirely from malt at a single distillery and fermented in a traditional pot still.     Spirit still – The second still in the distillation process when using a pot still.     Still – A device that changes a lower strength spirit into a higher one by heating and separating the vapors.   Top                     Vatted whisky – Whisky blended from several distilleries.   Top                     Wash – The result of the fermentation of the grist; the alcoholic liquid distilled to make the whisky.     Wash back – The vessel where the yeast is added to the cooled wort.     Wash still - The first still in the distillation process when using a pot still.     Worm - A coiled copper coil used in condensing vapors in the still.     Wort - The hot liquid produced from dissolved sugars in the barley grist that is drained from the mash tun prior to entering the wash back for fermentation.   Top               Live Poll Questions     What is the most important factor in determining what sports bar you attend?     Must include a full TV package (NFL, NBA, etc)     They always have my favorite team on the big screen     More TVs the better     Good specials and food as long as they have a couple TVs

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