Bourbon and B.S. (Bold Spirits) - Whiskey Words -

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 Bourbon and B.S. (Bold Spirits) - Blog #10

Whiskey & Bourbon Glossary: From Grain to Grit

I.               Core Production Terms & A Little History

1.        ABV (Alcohol by Volume) - How much alcohol is in the bottle, expressed as a percentage (e.g., 50% ABV = 100 proof).  A.B.V. stands for “alcohol by volume,” and it tells you what percentage of a liquid is pure alcohol. So if a bourbon is 50% A.B.V., that means half of the liquid is alcohol. Proof is just a different way of expressing the same thing: in the U.S., it’s simply double the A.B.V. So that 50% A.B.V. bourbon would be labeled as 100 proof.

The term “proof” in alcohol measurement dates back to 16th-century England, when spirits were taxed based on their strength. To test whether a spirit was strong enough to be taxed at a higher rate, they used a simple method: if gunpowder soaked in the spirit could still ignite, it was considered “above proof” and strong enough.

This “gunpowder proofing” was especially popular in the British Royal Navy, where sailors wanted to ensure their rum hadn’t been watered down. Eventually, the British government standardized the definition: a “proof spirit” was one that was 57.15% alcohol by volume (ABV), the concentration at which gunpowder reliably ignites1. In the U.S., we simplified things—proof became exactly double the ABV, so 50% ABV equals 100 proof.  It’s a legacy term, but it still carries weight in branding and tradition.

2.      Aging - Maturation - The maturing of whiskey in barrels over time. Maturation adds complexity —but age alone doesn’t guarantee quality.

3.      Angel’s Share - The portion of whiskey that evaporates during barrel aging. A nod to the “angels” who take their share.

4.       Devil’s Cut - The whiskey lost to absorption into the barrel’s wood—never recovered, no matter how hard you squeeze.

5.        Backset (a.k.a. Sour Mash) - Leftover mash from a previous distillation that’s added to the next batch for consistency and optimal fermentation.

6.        Barrel Proof / Cask Strength - Whiskey bottled straight from the barrel without dilution. Bold, intense, and often higher ABV.

7.        Bottled-in-Bond - A legal designation requiring whiskey to: 

Be made by one distiller in one season, aged at least 4 years in a federally bonded warehouse  and bottled at exactly 100 proof (50% ABV)

8.        Char Levels (1 to 4) - Refers to how long the inside of the barrel is flame-charred. Higher char levels yield more red layer in the barrel under the char which means more caramelized flavors and deeper color.

9.        Column Still (Continuous Still) - Used for large-scale production. Produces a lighter spirit, higher in proof, but more efficient than pot stills.

10.  Congeners - Aromatic & Flavorful compounds formed during fermentation and distillation. Some contribute great character—others, not so much.

11.  Corn Whiskey - Made with at least 80% corn and often unaged or aged in used barrels. Sweeter and milder than other styles.

12.  Distillation - The process of heating the fermented mash to separate alcohol and congeners from water and solids, concentrating it into spirit.

13.  Ethanol - The type of alcohol in beverages. It's responsible for intoxication—and that signature whiskey warmth.

14.  Finish - The lingering flavors after you swallow. Can be spicy, smoky, sweet, dry, or delightfully complex.

15.  Mash Bill - The grain recipe used to make whiskey. For bourbon, it must be at least 51% corn. The remainder is typically rye, wheat, and malted barley.

16.  Base Grain vs. Flavoring Grain(s)

- Base Grain: Usually corn in bourbon—provides fermentable sugar and body. 

- Flavoring Grain: Rye (spice, bite) or wheat (softness, sweetness) to balance and define flavor.

17.          Malted Barley - Used in small amounts to help convert starches into sugar during mashing, thanks to its active enzymes. Also adds biscuit and nutty notes.

18.          High Rye Bourbon - Features a higher-than-average rye content (often 18–35%) in the mash bill, delivering peppery, spiced character.

19.          High Wheat Bourbon - Wheat replaces rye in the mash bill. Expect a softer, smoother, and often sweeter flavor profile.

20.          Mash / Mash Tun / Cooker - Mash is the grain-and-water mixture cooked to extract sugars. The mash tun is where this process happens.

21.          Pot Still - A traditional batch-style still. Produces richer, more textured spirits, and is often favored for small-batch or craft styles.

22.          Proof - A measure of alcohol strength—twice the ABV. A 100-proof whiskey is 50% alcohol by volume. See abv above.

23.          Ricking / Rickhouse - A rickhouse is the barrel-aging warehouse. “Ricking” is how barrels are stacked, and location affects aging.

24.          Sour Mash - A fermentation method using backset for consistent pH and yeast health. Most bourbon is made this way. Historically is was accidentally found sour mash reduced or prevented bacterial growth that would ruin the batch.

25.          Sweet Mash - Uses only fresh mash ingredients (no backset). Clean fermentations but harder to control.

26.          Straight Whiskey - A legal term. Must be aged at least two years with no additives, and distilled and aged according to U.S. standards.

27.          Terroir - Borrowed from winemaking, it refers to the environmental factors (soil, climate, grain origin) that may influence whiskey flavor and aroma.

28.          Toasting - Unlike charring, toasting involves gently heating the inside of a barrel to coax out flavors without burning the wood. Toasting causes the formation of the “red layer” which is responsible for the caramel, vanilla and nutty flavors that arise in whiskey.  Often used in combination with charring, the level of toasting can subtly shape aroma and texture—think of it as low-and-slow barrel seasoning.

29.          White Dog (USA Term)/New Make Spirit (UK Term) - Clear, unaged spirit directly off the still. Raw, fiery, and full of potential—this is pre-barrel whiskey. Usually proofed down (62.5 for bourbon) with pure water before being put in a cask for maturation.

30.     Yeast Strain - Different yeast strains impact aroma, flavor, and fermentation performance. Often a closely guarded secret.

31.      Prohibition-Era Mash Recipe - During Prohibition (1920–1933), moonshiners used makeshift mash recipes with whatever grains they could get. These spirits were typically unaged, high-proof, and—without cuts or quality control—could be dangerous, lending us terms like rotgut and blind tiger.

A typical blend looked like: 

–  50–80% corn (for its sugar-rich yield) 

– 10–25% rye or wheat (for spice or softness) 

–  5–15% malted barley (to kickstart fermentation)

II.             Marketing Buzzwords (No Legal Definition) – Used for Marketing Purposes to “justify” a higher price with no value basis.

1.        Small Batch - Sounds exclusive, but has no legal threshold. Could be 10 barrels… or 1500.

2.        Handcrafted/Handmade - Suggests artisanal care, yet used by highly automated distilleries just as often.

3.        Reserve / Private Reserve - Evokes rarity, but it’s just a name—no regulation of quality, age, or scarcity.

4.        Old / Traditional / Heritage - Used to convey legacy, but doesn’t guarantee age or method.

5.        Craft - Often implies small-scale or independent production, though there’s no definition —and some products labeled "craft" are contract-distilled elsewhere.

6.        Single Barrel - Bottled from just one barrel rather than blended across many. While not a legal designation, it tends to have more consistent use in the industry.