![](data:image/svg+xml;utf8,<svg xmlns="http://www.w3.org/2000/svg" version="1.1" height="2684px" width="4800px"></svg>)
T here are hundreds of whiskey brands. Each has its own geographical variation, age and blend and storied process of production. Some whiskeys claim ancient historical lineage, others the latest methods and mechanics in making liquid fire. Some bottles can fetch prices more akin to an Old Master painting or rare jewel. Others can start a new collector off on a thrilling journey of discover.
So, with all of this in mind, it's useful to understand the most common terms and phrases used on a whiskey bottle’s label. Reading the label gives you all the data you need to understand the drink contained therein - from beginner level stuff (the difference between Bourbon and Scotch, for example), to the more advanced information (mash, hogshead, cask seasoning, etc) that you should learn if you want to become a connoisseur.
Sure, you don’t need to know these things in order to enjoy a finger of whisky, but it deepens the experience and is invaluable in sorting and classifying the myriad types of whiskey on the market, ranging from supermarket standards to the one-of-a-kind collectables and rare blends sold at Sotheby’s. Pour yourself a dram and settle down to enjoy our simple guide to deciphering key terms on a whiskey bottle's label.
The more eagle-eyed amongst you might have noticed a wee difference in spelling, depending on where your amber nectar was born. If it’s American or Irish, it’ll be ‘whiskey’. If it’s from Scotland, Canada or Japan, it’ll usually be ‘whisky’. So, that’s your first indication as to a spirit’s homeland. And the national characteristics don’t end there. Your American and Scottish whiskies (or whiskeys) are distilled twice. Your Irish, three times. That’s why Irish whiskey is so smooth and buttery-soft.
Where your whiskey - or whisky - hails from is an important indicator of style, flavour and colour. There are three classic regions from which whiskey originates: Scotland, Ireland, and America. In order to be a ‘Scotch’, it must be produced in, unsurprisingly, Scotland and aged for at least three years. Many brands are based in the northern part of the country or across the isles (Talisker is from the Isle of Skye, and Gordon & McPhail from Elgin for example) and boast hundreds of years’ history as well as a characteristic, smoky peat flavour.
Many Scottish whiskey makers might disagree, but Ireland claims to be the original home of whiskey, the Irish pointing to the fact that the word ‘whiskey’ comes from the Irish phrase uisce beatha, meaning ‘water of life'. Whiskey from the Emerald Isle is made from malted or unmalted barley and is typically triple-distilled, resulting in a characteristically smooth taste. The world’s biggest producer of whiskey in the 19th century, the Irish whiskey industry declined dangerously in the 20th century (there were only two active distilleries in 1966), but has made an impressive comeback, thanks to long-established premium brands like Midleton driving a strong revival of interest to an increasingly-appreciative market.
And let’s not forget the American South where the distinct whiskey variant – Bourbon - is made from a mash containing at least 51% corn, aged in charred wooden barrels (cypress or oak) and bottled at no less than 80% proof. Bourbon is notable for its slight sweetness and richness – thanks to those charred wooden barrels.
In the past few decades, Japan has also gotten into the game too, producing Scotch-inspired whiskies that tend to be lighter (both in flavour and colour) and slightly fruity in flavour.
Whisky production depends on wooden casks, for storing and aging the liquor. As a vessel for the precious nectar, the wood and its treatment are crucial in creating the whisky’s distinct flavour. Casks are traditionally made from oak sourced from Europe and America, and in the United States, casks are charred to remove traces of previous use and imbue the fluid with a rich flavour. Once the whisky is distilled (in a large device called potstill), it’s poured into these casks for maturation. The length of time spent in the cask is noted on bottles as the whisky’s age.
Often, whisky distillers will also note whether the casks are ‘first-fill’ or ‘refill’. A ‘first-fill’ cask is one that has never been used before and will therefore transfer the most flavour from wood to spirit. A refill is, well, just what it sounds like – it’s been used before. Refills are often used to balance and adjust mellowness in whiskeys initially seasoned in first-fills.
Sherry-seasoned casks are also commonplace, the wood imbuing a mild flavouring of the sweet wine to the whiskey.
There are two important numbers you will find on a whiskey bottle. The first, and most straightforward, is the ABV% - the alcohol by volume. ABV tells you what percentage of the fluid in the bottle is alcohol. Whiskey tends to run within the 40-50% range (by law, Scotch must be 40% minimum ABV), with special ‘expressions’ ( whiskey-speak for limited variations, or special editions) - often boasting higher percentages. Special expression whiskeys tend to be produced in smaller numbers by distillers or brands – typically stronger, more complex in taste and in some cases, bottled directly from the cask with no added water.
Age will be the other number you’ll find on labels. This is the amount of time a whiskey has spent maturing in cask. Sometimes whiskeys spend their whole lives in a single cask, with distillers regularly tasting to make sure that the right flavours are achieved. But more often, whiskeys are moved from one cask to another at some point in their process, in order to balance or shift flavours as part of the maturation process. Age corresponds to a whiskey’s richness - longer the maturing process, the longer the flavours have to develop. This doesn’t mean that younger vintages aren’t flavourful, but typically, they will likely be less complex.
Mash is a term you’ll hear thrown around by whiskey distillers, though it will not likely appear on the bottle. The mash is essentially the mixture of grains used to create the whiskey. A ‘grain bill’ is list of the specific combination used. Malted barley is the most typical grain used, though corn, rye, and wheat sometimes make an appearance depending on the region and variation.
Peat is a word you’ll see used primarily in Scotch whiskey from the Northern isles. It typically refers to a distinct earthy, smoky flavour that is achieved when peat is used in the production of the whiskey. Some Scottish whiskies pack an almighty punch, via their peatiness - Ardbeg from Islay is most famous for its eye-watering power, while much-loved brands like Laphroig and Lagavulin are also well-known for their smoky drams.
