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1 ⁄ 6 US gallon, rounded up from 21.3 US fl oz Also called a "bomber" or a "double deuce" (from the two #2s, or "deuces", in its volume). Mostly replaced by the 40 US fl oz bottle by the late 1980s, but still used by some breweries for beer and malt liquor. Metric measure containers are rounded down to 650 mL.
- ABV: Short for “Alcohol By Volume,” ABV refers to the alcohol content of a given liquid — AKA the percentage of the liquid that is alcohol. Typically, when it comes to whiskeys, ABV is referred to by its proof rating, but other industries (like the beer world) prefer to stick with ABV.
- Age/Age Statement: Though not always required by law, many distilleries will mark their whiskey offerings with the amount of time they’ve spent aging.
- Angel’s Share: During the process of aging whiskey and due to the porous nature of wood barrels, a small percentage (roughly 2%) of every barreled whiskey batch is lost.
- Barley: One of the earliest grains to be used by man, barley is believed to have been cultivated in Eurasia as many as 10,000 years ago. It’s also the primary grain used in the distillation of whiskey (and beer), having been steeped, germinated, and dried.
- Angel’s Share. In a nutshell, it’s the amount of alcohol that evaporates from a cask as whisky matures. If you’ve never heard of this before, it might upset you to know that every year, thousands of litres of whisky are lost to evaporation.
- Cask. Here’s an easy one. A cask is simply the barrel that the whisky sits in as it matures. It has a huge effect on the flavour, character and colour of the whisky too.
- Cask strength. No prizes for guessing what this one means. The whisky is bottled at the strength that it comes out of the cask – to put another way, the whisky hasn’t been diluted.
- Cask finish. Another one where the clue is in the name: cask finish refers to a whisky that has been transferred from the primary barrel to a second (and sometimes even third) barrel for extra maturation.
Oct 9, 2024 · To work out the number of units in a whisky presented at 40% ABV in a 700ml bottle, we would do the following: 40 (%) x 700 (ml) ÷ 1,000 = 28 units. For a single measure and a double measure of that whisky: 40 (%) x 25 (ml) ÷ 1,000 = 1 unit. 40 (%) x 50 (ml) ÷ 1,000 = 2 units. If you can’t be bothered with any of this or want to work out ...
Apr 10, 2024 · Maturation and Wood Impact. The maturation process, especially in oak barrels, is crucial to developing a whiskey's flavor profile. Texas whiskeys commonly age in charred oak barrels, which play a pivotal role by infusing the spirit with a woody essence and flavors like vanilla, caramel, or a smoky sweetness.
Aug 13, 2015 · What really makes whiskey taste like whiskey? If flavor truly just came down to a simple formula of distilling ratios of grains plus time spent in a barrel, then there wouldn’t be an infinite...
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Apr 25, 2015 · 6. COOPERAGE. The term of art for the oak barrel or barrels a whiskey is aged in. According to distiller orthodoxy, 70 to 80 percent of what you taste in whiskey comes from the cooperage,...
