Photo’s of whisky bottles

FAQ:

Q: Who takes the awesome pictures of labels and whisky bottles, distilleries etc?

A: Most of the pictures are from the distillery (with permission) or made by https://www.phomus.com

2025 Currently in progress, converting and updating to new portal, cms and website.
This may require a lot of photo editing and changes, so sorry if some of the old pictures of whisky are out of scope or in a strange format.
With over 15.000 pages it does take a bit of time, so bare with me. (Slainte)

How to say cheers / slainte in different countries / languages

How to say cheers / slainte in different countries


 

Btw: We do NOT sell whisky ! AWA is a non-profit / non-selling / private whisky society / whisky website.

Try the Ultimative Whisky glossary if you are looking for a specific Whisky words


Slainte/cheers in different languages / countries

Salute, Skål, Cheers and Slainte..
If you are out on travel, journey, holiday etc. and are drinking a great whisky , you may want to say cheers to the locals.
Here is a guide to you on how to say cheers in different countries.
Country Remark / explanation
A
Africa

Kenya – hey is Jambo
Kikuyu (Kenya) Rathima andu atene
South African : There are 11 official languages English – cheers Afrikaans – Gesondheid and try the word Amandla for the other 9

Other African just : cheers

cheers in afrikaans is gesondheid and amandla for the other 9. Gesondheid is correct for afrikaans, but amandla means power to the people – it has nothing to do with saying cheers. 

Agentina (Spanish – Latin American)
Salud y amor y tiempo para disfrutarlo
America Cheers
Wisconsin that has very strong German roots and everyone toasts, almost without fail; “Prost”
Albanian Gëzuar / Gezuar
or Shëndeti tuaj
Arabic Fisehatak (to your health) / Shucram (United Arab Emirates)
Armenian

Genatzt (or Genatset / Genatsoot (“Life”))

Կենացը

Asturian Gayola
Austrian / Austria

Prosit – Prost (German) / Zum Wohl

Get a dog up ya! (An australian expression which really doesn’t mean anything much at all. Often said whilst being drunk and yelled at high volume at the footy.)

Azerbaijani
Azerbajansk

Afiyæt oslun

alqış

AWA AWA !!! klinke klanke glasset i bordet gentagne gange …
et AWA i en sætning udløser en skål.
Australia

Cheers ? (Cherio)

‘Bottoms up’ has a term used to say cheers in Australia

‘cheers’ and ‘bottoms up’ are used frequently to toast, cheers being by far more
common. expressions such as ‘to your health’ ‘to us’ ‘to ‘ etc are
all used frequently also.

 

Country Remark / explanation
B
Bahasa (Indonesia) Pro
Baluchi (Iran) Vashi
Basiksk Cheers or ?
Basque On egin
Topa
Belgian / Belgium ‘Op uw gezondheid’ is fine for the Flemish (Dutch speaking) part of the country but for the other half, the French speaking people, it’s the same as for France ‘A VOTRE SANTE’, although there are of course many other expressions.
Thanx to Patricia WRIGHT (Belgium / French)
Belize (English)?
Bengali

Joy

চিয়ার্স

Bolivia (Spanish – Latin America)
Salud y amor y tiempo para disfrutarlo
Bosnian Zivjeli
Brazilian Saude, Viva
(Spain, France) Topa
Breton Yec’hed mat
Brunei Darussalam (Malay)?
Bulgarian

Na zdrave (to your health)
(Nazdrave ?)

наздраве

 

Country Remark / explanation
C
Canada

Cheers
Another toast in Canada is “Chimo” 

Cape Verde You can say “salud” or “ching-ching” there for cheers
Caribbean ?
Catalan (Spain) (Spanish)? Salut
Txin txin
Sant Hilari, Sant Hilari, fill de puta qui no se l’acabi
(“Son of a bitch the one that does not finish the cup”, vulgar)
Chile (Spanish – Latin American)
Salud y amor y tiempo para disfrutarlo
Chinese Nien Nien nu e. Kong Chien
Chinese Yung sing (“drink and win”)
(Cantonese) Gom bui (“dry the cup”)
Chinese Gan bei (“dry the cup”)
Mandarin : Gan bei
or Kong chien.
Colombia (Spanish – Latin American)
Salud y amor y tiempo para disfrutarlo
Cornish Yeghes da
Costa Rica “Pura Vida” (pure life) which they use for everything.
Thanks to : Dale Leatherman
(See also : Spanish – Latin American : Salud y amor y tiempo para disfrutarlo)
Creole Salud
Croatian Zivjeli (write a small v above the Z)
Zivjeli / U zdravlje
Czech Na zdraví (to your health)
Czechoslovakian Na Zdravi, Nazdar

Country Remark / explanation
D
Denmark / Danish / Dansk Skaal / Skål
Bunden i vejret eller resten i håret (Bottoms up or the rest in your hair.)
Dominican Republic (Spanish – Latin American)
Dutch
(Netherlands)
(Belgium)
Proost. Proost, Geluk, or Gezondheid
Dutch (Flemish) Proost
Gezondheid (to your health)
In pure dutch (netherlands) you should say, ‘gezondheid’ but more common is ‘proost’. Any othter expresion in any language can be and will be used. As long as we can drink it will be OK.

Country Remark / explanation
E
Egyptian Fee sihetak
Bisochtak
Esperanto Sanon
El Salvador (Spanish – Latin American)?
English Cheers Cheerio (UK) – Lets toast
Here’s mud in your eye (UK, vulgar)(expr. may be from Bible, John 9:1-41)
Bottoms up (USA)
Down the hatch (vulgar)
Hey howdy (Arizona, informal)
Esperanto Je via sano (to your health) (constructed) Toston (“(I propose) a toast”)
Estonian Tervist
(Teie) terviseks (to your health)
(Teie terviseks)
Ethiopia they says T’chen chen
Equador (Spanish – Latin American)

Country Remark / explanation
F
Farsi Ba’sal’a’ma’ti
Faroese / Faeroese
Skál
Fiji Islands

They simply say BULA! to everything, including hello, cheers and thank you. (Ulrika/Ireland)

It Means : Good Health, Long Live. (Thanks to Ross from Fiji)

Finnish (Suomi)
Finland
“Kippis” is indeed a good translation for “cheers”, being very informal. “Maljanne” translates approximately as “A toast to you [Sir]”, the polite form of address being implied by the suffix “nne”. One might also say “n malja!”, meaning “A toast to !”. To say that these forms are never used in Finland is simply incorrect; their place is at a formal dinner party, for example. “Pohjanmaan kautta” might possibly be derived from a historical event: literally translated it means “By way of Ostrobothnia”, and Ostrobothnia is precisely the way by which Finnish Jäger troops of the Royal Prussian 27th Jäger Battalion came back from training in Germany, to contribute to the victory of the “whites” in the Finnish Civil War. On the other hand, it might simply be derived from the fact that “Pohja” literally means bottom, therefore “Pohjanmaan kautta” means “bottoms up”. Also, while “terveydeksi” does mean “to your health”, it is to my knowledge used exclusively when someone sneezes, like gesundheit or bless you. It might, however, appear as part of a more elaborate toast.
Thank you to : Ilkka Poutanen
Kippis. Maljanne
Kippis is the most common way to say cheers but “maljanne” is very rear. It is very polite way to say your toast. That is never used in Finland.
There is also “Hölkyn kölkyn”. It doesn’t mean anything but it sounds funny. That is used when you want to be funny or if you want to make foreign tourists to laugh.
“Pohjanmaan kautta” means bottoms up. Pohjanmaa is a large area in the north west Finland. “Pohjanmaan kautta” is widely used E.g when you drink vodka.
Thank you to Juha Nieminen
Kippis Terveydeksi (formal) (to your health)
French / France A votre sante
(À votre) santé (to your health) À la votre (response “And to yours”)
À votre santé / Santé
Frisian Tsjoch (Netherlands)

Country Remark / explanation
G
Gaelic (Ireland) Sláinte (to your health)
Gaelic (Scotland) Slaandjivaa (to your health) Slainte mhoiz
Slainte Mhor (Slainte vor) / Slainte Mhath
Galician (Spain) Saúde / Chinchín / Saúde
Georgian Vielen danke zu Dr.Wilram Tiemann :

Der Georgier sagt: “vakhtanguri”, wir sagen “prost”, der Engländer “cheers” und der Däne “ska&ål”. Dies ist nicht richtig. Der Georgier sagt zu einer Gruppe vonm Menschen: “Gaumardschoss”. Dies bedeutet: “man möge siegen”. Zu einer Einzelperson sagt der Georgier: “Gagimardschoss”, das soviel wie “du mögest siegen” bedeutet. Also in kartuli ena (=georgischer Sprache) heißt “prost”: Gaumardschoss. Michail Saakaschwili oder Aduard Schewardnadse würden nie: “vakhtaanguri” sagen . “vakhtanguri” sagen nur die im Landesteil Gurian lebenden Menschen. Diese haben auch einen eigenen Dialekt. Guria liegt im Südwesten von Georgien. Woher ich das alles weiß? Meinen Freund, ein deutscher Offizier, der mehrere Jahre dort leben mußte, wollte ich mit dem Wort ” vakhtanguri” überraschen. Dann wurde ich aufgeklärt. Mit freundlichen Grüßen und “prost” oder besser “ska°l”. Ihr Dr.Wilram Tiemann

Most common : Gagimardschoss / Gaumardschoss Only in some parts of Georgien (Vakhtanguri)
 

German (Germany)

Prost (beer)
Zum Wohl (wine) (to your health)
Hau weg den Scheiss (vulgar)
I would pretty much prefer the first (common) one as the second one is never used at all. You should remove it. ‘Gruss Got’ is used to welcome a person but not at all in the sense of ‘cheers’.

From Stefan Brede
In Germany we have different ways to say “Cheers” or “Slainte”, depending on the kind of drink as well as on the occasion. For BEER: “Prost!” (no matter at which occasion). For WINE: “Prost” with friends, “Zum Wohl” in a more formal environment. For COCKTAILS: Here we often use a toast, for example: “Auf uns!” (To us!) or “Auf Dich!” (To you!). For SCHNAPS: Here we often say something like “Und weg!” or “Hau’ weg das Zeug!” (Down the hatch!), but “Prost!” is fine as well. For WHISKY: We never say “Prost!” with Whisky. Rather, we use “Cheers!” or a toast, like “Auf Schottland!” (To Scotland!).

Old info : Prosit. Auf ihr wohl – Gruß got. – Prost ?

A common Dutch way to say cheers. In some student associations we use “goedemorgen” (litteraly: good morning) or simply “morgen”. Many
stories surround the tradition, but a common one is that it is orriginated as a
greeting to normal working people in the early morning, while the students were
still having a drink.

Greek Eis Igian
Stin ijiasas
Jamas
Gia’sou
Greenlandic Kassutta (“Let our glasses meet”)
Imeqatigiitta (“Let’s drink together”)
Kasugta
Guatemala (Spanish – Latin American)?
Guyana In Guyana, as well as Trinidad, the people speak english. So Cheers is the same in both those countries

Country Remark / explanation
H
Hawaiian Okole maluna
Okole malune
Hipahipa
Hebrew L’chaim (“To life”)
(Le’chaim)
Hindi Apki Lambi Umar Ke Liye
Holooe Kam-poe
Honduras (Spanish – Latin American)?
Hungarian Kedves egeszsegere
Egészségedre (sing.) (to your health)
Egészségetekre (plur.) (to your health)

Country Remark / explanation
I
Icelandic Skál (Santanka nu)
Ido Ye vua saneso
Indian

From Sam (Punjabi).. we usually say “chak dey” ..(very informal) translated means bottoms up…

Some said “A la sature”

Hey, in my 26 years of being in India, I have never heard the expression “A la sature”!
There was a foreigner who was once at our table (of all Indians), and he raised his glass and said, “A la sature”.

The rest of us just stared at him with a blank expression. He was embarassed, and he said he’d learnt it from this site.
I think you should remove it from here, as it is misleading.
After long years of British occupation, simply saying “Cheers” is the norm here.

Indonesia Pro ( They sometimes say tos (sounds like “toss” back that drink))
Interlingua A vostre sanitate (to your health)
(constructed) A vostre salute
Ireland Sláinte (to your health)
In Northern Ireland (Ulster) there are three main offical languages : English,Irish and Ulster-Scots
Cheers in Northern Ireland (Ulster) is Slainte! (to your health) in Irish AND “Guid forder!” (good luck) in Ulster-Scots.
Thanx to Paul for information
Irish Gaelic (Sláinte)
Israel L’Chaim! (To Life!)
Italian / Italy Cin cin (formal)
Salute (informal)
Back to the top

 

Country Remark / explanation
J
Japan / Nippon Kampai / Campai

Japanese / Japan

Japansk

Nippon

Nihon

Kampai. Banzai
Japanese most used : Kampai

  1. navneord
    1. 喝采
  2. udråbsord
    1. 乾杯
    2. 万歳
    3. 万才

 

Jamaica ?
Back to the top

 

Country Remark / explanation
K
Kikuyu (Kenya)

Rathima andu atene

cheers in kisuaheli for east africa
Kenya,Uganda ,Tansania..:
maisha marefu…(long life)

Korean Chukbae
Kong gang ul wi ha yo
Konbe
Back to the top

 

Country Remark / explanation
L
Latin Sanitas bona (to your health)
Bene tibi
Latin American spanish : Salud y amor y tiempo para disfrutarlo
Latvian Uz veselibu (Prieka)
Lebanese Kesak (sing.)
Keskun (plur.)
Liechtenstein

In Liechtenstein you can use “Prosch” or “Zum Wohl”


Thanks to, Yvonne

Lithuanian i sveikata (Not : I sueikata / Thank you Paulius)
Lithuanian buk sveikas (Not: I sveikas / Thanks to Paulius)
Luxembourg in luxembugish for cheers you say Prost or Gesondheet

 


 

Country Remark / explanation
M
Macedonian

Na zdravje! (to your health). (Thanks to Natasha)

The non existed “Macedonian” language. Macedonia is a region in the
Southeastern Europe that is devided in four countries: 70% Greek, 19% Yugoslavian,
10% Bulgarian and 1% Albanian. So Cheers in th Greek part is :”Yia
sou”.In the Bulgarian and the Former Yugoslavian part is
“Nazdravia” and in the Albanian part is both of them because it is
inhabitted by Greeks and Slavs and of course the official Albanian
“Gezuar”. (Thanks to Dimitrios Petkos / Greece)

Malay

(Brunei Darussalam)?

Malaysia In Malaysia the language is “Bahasa Melayu” (meaning “malay language”). As “Basaha Malaysia” it has been brought in line with Indonesian and the two are very similar now.
Experience from the Eastern Malaysia in Sarawak, Borneo where for a toast they would simply say “Minum!”. Which means “drink!”. Simple but effective.
Maltese

Sahha (Cheers)
Aviva (old fashioned  – not used). Cheers is sahha which also means to
your health. I spent a year there and never heard anyone say aviva but sahha was
quite common

Thanx to Julie Anne Meaney :

Maori

Kia Ora is a Maori greeting, the equivalent of ‘Hello’
In general New Zealanders tend to emulate the Australians, they say ‘Cheers’ too. (See New Zealand as well for further information)
They do not have a way of saying cheers in Maori. For more information look at New Zealand.

(From Quinn /Auckland) 

Myself as well as other Maoris here say : Chur or chur bro when saying cheers or thank you 😀

Mexican / Mexico Salud (Spanish – Latin American)
Monaco (French)?
Moroccan / Marokko Saha wa’afiab

 

Country Remark / explanation
N
Netherland See Dutch
 Nepal There really isn’t a word or phrase.  One could exclaim “La!” which is sort of
a general exclamation sound made upon or just after an event.  Drinking any sort of
alcoholic beverage or toasts not really a part of traditional Nepalese culture,
though they are adopting many Western customs 
New Zealand

Kia Ora is a Maori greeting, the equivalent of ‘Hello’
In general New Zealanders tend to emulate the Australians, they say ‘Cheers’ too.
‘Cheerio’ generally means ‘Goodbye’
Thanx to Graeme Buckley
As a kiwi I just wanted to add to your section on how to toast New Zealand style. Kia Ora is a greeting as you say but means a little more than hello – it means ‘good health’ and is used in many contexts. Also while we do say cheers this is derives from our mostly English heritage rather than being an ’emulation’ of Australians. To say the latter is actually a teeny bit insulting!
Thank you to Wendy

As far as the greeting kia ora is concerned this is merely a maori way of saying hello which is not used at all by other cultures and in no way a form of saying “cheers”. the maoris
have no way of saying cheers apart from the occassional “cheer bro” spoken
in broken english. in new zealand we say cheers the same as every other english
country. (Thanks to Jerrard from Auckland/New Zealand.)

Nicaragua

(Spanish – Latin American)
Norwegian (Nynorsk) Skal
Skål

 

Country Remark / explanation
O
Occitan A la vòstra

 

Country Remark / explanation
P
Pakistani Sanda bashi
Panama (Spanish – Latin American)
Paraguay (Spanish – Latin American)
Persian (Iran) (Be) salam ati (to your health) Nush (“Enjoy it, and let it be part of your body”)
Paru (Spanish – Latin American)
Philippines Mabuhay
Polish Na zdrowie. Vivat
Na zdrowie (to your health)
Portuguese

“Saúde” or
“A sua saúde!” The latter means to your health. The former, meaning simply “health”,
is what everyone who is raisng a glass (or simply saying it) is wishing everyone
else.

(A sia saide ?) Brazil (Portuguese)

Portuguese Saude (to your health)
Tchim-tchim
Saúde (Brazil)(to your health)
Tim-tim (Brazil)
Puerto Rico (Spanish – Latin American)

 

Country Remark / explanation
Q
Quatar Hmmm alcohol is not alowed here..

 

Country Remark / explanation
R
Rhaeto-Romanic Viva
Romanian Noroc (“Good luck”)
Russian (CCCP)

No one says “Na zdorovje” as a Russian drinking cheer.

No one believe’s in what said in Russia anymore. (2022)
This is increadibly widespread myth. It does mean “To you health”, but they only sayy it as a reply to “Spasibo”
i.e. “Thank you”.
Furthermore, there is no universal drinking cheer in Russian, however paradoxal it might sound.
Sometimes they say “Budem zdorovy” meaning “Let’s stay healthy”. Which sometimes is shortened to just “Budem” (see Ukranian version).
or “Chtob vse byli zdorovy”, i.e. “Let everybody be healthy”. Thanks to Dmitry

Old index: Na zdorovje (to your health), Vashe zdorovie or Na zdorovia (Not used !)

Some say several Russians who say Na zdorovje as a toast, including a former KGB agent.

 

Country Remark / explanation
S
Sesotho Nqa
Scotland Slainte
or Slainte Mhor (even more)
Toast ir Cheers in Scotland is Slainte Mhath! (Good Health). The response is Slainte Mhor! (Great Health).
Scottish

Slainte. Here’s tae ye

A great Scottish toasts goes as follows – “Here’s te us, was’ like us, damn
few and their all deed”

Basically translated – Here’s to us, those that were like us, there’s damn few of
them and those that there are, are all dead.

It’s great to recite with a friend, one person would start raising a drink – “Here’s
te us…” and the friend would reply “was’ like us” the first person would complete
– “damn few and their all deed”

Serbian Zivio Ziveli – In Serbian, cheers is ‘Ziveli’, pronounced ‘zjee-ve-lee’, meaning ‘Let’s live long!’
(Old : Zivjeli / U zdravlje)
Slovak
(Slovakia)
Na zdravie (to your health) / Stolicka! [stolitschka]
Slovenian Na zdravje (to your health)
Somalian Auguryo
South African (Afrikaans) There are 11 official languages English – cheers Afrikaans – Gesondheid and try the word Amandla for the other 9
Gesondheid (to your health)
Spanish Salud
Chin chin
amor y
“Salud” although it can be used as a toast, it literally means “Health”. Salud is also said when someone sneezes.
Arriba, abajo, al centro, para adentro (“Up, down, center, inside”, vulgar)
Spanish Latin American Salud y amor y tiempo para disfrutarlo
Sri Lanka (Sinhala) Seiradewa (Spoken : Sa-dewa)
Suomi (Finland) see Finnish
Swahili Afya / Vifijo
Svenska / Swedish Skål – Skaal
Helan går (Everything goes)
Swahili Maisha marefu – good life or cheers ( Afya! Vifijo! )
Switzerland / Swiss As you might know, there are 4 language-parts in Switzerland (Swissgerman, French, Italian, and Rätoromanisch) But that’s not all, there are also a lot of diffrent dialects here. I’m living in the german part and speak a dialect called “Bärndütsch”, so here we go: Cheers = Proscht, Zum Wohl, Gsundheit (the last two means to your health). For the other dialects it’s mostly the same, only the accent changs a little bit.
Thanx to Chrigu

 

Country Remark / explanation
T
Tagalog Mabuhay (“Long life”)
(Philippines)
Tanzania kisuaheli for east africa
Tansania (and Kenya, Uganda).:
maisha marefu…(long life)
Thai /Thailand

Choc-tee ( Chai-Yo )
hallo or hey : Sawadekaa – (to male) Sawadekap (Female)
Chook-die / Sawasdi

This is incorrect, as the suffix “kaa” and “kap” are not relative to whom you are
speaking, as indicated, but rather whether the speaker is male or female. The suffix
is really like a polite way of finishing a sentense / showing respect, and gender
dependant, so a male would end with “kap”, while a female would say “kaa”.

ie, when saying hello, a male might say just “sawasdee” informally to a friend, or
“sawasdee kap” when talking to his boss.

Therefore, when is comes to saying cheers, it would be either just “Chok-die” (sp?)
or “Chok-die kaa/kap” depending on whether a female/male has offered the toast.

Thai phrases above in “cheers” section mean “Hi!, How are you going!”
(Sawasdii) and “Good luck!” (chook dii).

The word I have heard for “Cheers!” in Thailand is “Chayoo!” – also the last word of the national anthem, incidentally – which is like a kind of battle cry.

Chai-Yo

Turkish Serefe (write cedille under S) (“To honor”)
Sagligina (sing.) (write bars over g’s, remove dots over i’s) (to your health)
Sagliginiza (plur. or polite) (to your health)
Trinidad In Trinidad, as well as Guyana, the people speak english.
So Cheers is the same in both those countries

 

Country Remark / explanation
U
Uganda

kisuaheli for east africa – Uganda ,Tansania/Tanzania, Kenya..:

maisha marefu…(long life)

Ukrainian In Ukraine we say ‘Budmo!’. This means approximately ‘shall we live forever!’ Usually, one person says ‘Budmo!’ and everybody at the table/party answers ‘Hey!’ (the meaning is straightforward). This repeats for up to 3 times depending on the mood of the crowd. Only then, everybody empties their glasses.
Thank you to : Olena Linnyk.
(Old : Na zdorov’ya)
United Arab Emirates (Arab)

Shucram

In Arabic, “Shukran” means ‘thank you’. I have never heard “shucram” being used.
Most drinkers in that part of the world are non-Arabs. “Cheers” is what you’ll most
likely hear if you’re out at a bar in Dubai … some Emirates do not permit alcohol.

United Kingdom Cheers
United States of America
/USA
Cheers (se also American)
Urdu (Pakistan) Djam
Uruguay (Spanish – Latin American)
Uyghur Hoshe (Cheers)
Salametlikingiz ucun (For your health)
Thank you to : Memet Tursun Zunun

 

Country Remark / explanation
V
Venezuela (Spanish – Latin American)
Vietnamese Chia
Can chén (write dot under a) (North V.N.)
Can ly (write dot under a) (South V.N.)
Uzbekistan “In Vino Veritas” was a popular toast. Translated from Latin means “Truth in Wine”

 

Country Remark / explanation
W
Welsh Iechyd da
Iechyd da
Wales (Welsh)

 

Country Remark / explanation
X

 

Country Remark / explanation
Y
Yiddish Mazel tov Lechaym (Lechaim)
Yugoslavian Ziveo / Ziveli (Though country is split up now word is still in use.)

 

Country Remark / explanation
Z
Zimbbabwe ?
Zulu Oogy wawa (ooggywawa or oogywawa)

 


If you didn’t find what you were looking for, missed info ? – perhaps you should try out a search engine , the ultimative whisky link pages or perhaps even try to read a good old book about whisky.
This page is currently very much under construction – if we missed a cheers in your language Im sorry… (My mail is spammed up so im unable to get new info from users at present time..) Do me a favour kill spamers

Chart.dk

Whiskybooks

A to Z of Whisky

 

WHISKYBOOKS – BOOKS ABOUT WHISKY

INDEX OF WHISKYBOOKS AND BOOKS ABOUT WHISKY / WHISKEY AND BOURBON
and other relevant books / eg.: Whisky trails whiskybooks about the whisky history or anything related to whisky


The old WhiskyBooks page if you want to find a WhiskyBook

WhiskyBooks – Books about whisky in alphabetical order

PICTURE TITLE ADDITIONAL INFORMATION
200 Years of Traditions
Strathisla
A Whiskybook By : McBain
Sorry at present time we have no futher information about this whisky book.
Sorry no picture 200 years of tradition :
the story of Canadian whisky
by Lorraine Brown 147 pages
Fitzhenry & Whiteside
ISBN: 1550410946
Sorry no picture 301 Rare Scotch Miniatures By : Maund
Sorry no picture 500 Years of Scotch Whisky By : McColl
Sorry no picture 1000 Years of
Irish Whiskey
By : Malachy Maggee
Hardcover (October 1982)
HarperCollins
ISBN: 0905140710
This book examines the misty origins of uisce beatha – the “water of life” and tells the intriguing, colourful and controversial story of Irish whiskey before it earned its place as a world-renowned spirit.Book description  :
One of the first single-volume guides to Irish whiskey, this book examines the misty origins of the popular drink before it earned its place as a world-renowned spirit. It is the story of an illicit industry that rose from 19th-century impoverished Ireland and of the skilled and dedicated people who refined the drink. This in-depth guide looks at the processes used to distill Irish whiskey both in the past and today and follows the liquor’s spread from Europe to America. Included is informationRemark :
This is a rather old edition !!!
A to Z of Whisky A to Z of Whisky
Formerly Book of Words
By : Gavin D. Smith
ISBN : 1-897784-66-X
Paperback – 224 pages (September 1997)
Neil Wilson Pub Ltd
ISBN: 189778466X
Dimensions (in inches): 0.56 x 8.49 x 5.42
Comment:
Designed for whisky enthusiasts, lovers of Scotland and journalists who need to have all relevant facts and references about whisky close at hand.
The entries cover every possible aspect of the spirit (including American, Canadian and Irish) from aftershots to wort.
Appreciating Whisky Appreciating Whisky by : Phillip Hills
Hardcover (May 2000)
Trafalgar Square
ISBN: 0004724496
Book Description :
An accessible, jargon-free guide to understanding, tasting, and appreciating Scotch whisky, written by the founder of the Scotch Malt Whisky Society.
From the Publisher :
As with fine wines, there is a skill to being able to ³appreciate² a good Scotch. But how does one attain this skill? Appreciating Whisky offers a complete course in developing a palate for whisky. Using specific popular whiskies that you are encouraged to have at hand as you work through the book, you will learn how to recognize what it is you are tasting and smelling and how to describe it in the language of the experts.
Appreciating Whisky: The Connoisseur’s Guide to Nosing, Tasting, and Enjoying Scotch (Paperback) 
The art of whisky Art of Whisky, The The Art of Whisky : A Deluxe Blend of Historic Posters from the Public Record Office
Published by : PRO Publications
ISBN : 1-873162-67-7
Written by : Jim Murray
Paperback – 128 pages (September 1999) Keeper of Public Records
ISBN: 1873162677
Dimensions (in inches): 0.24 x 11.27 x 9.29
Comment from Jan Manfeld :
This is not really a whisky book. It is a book about historic whisky posters. If you like art or posters as well as whisky, this is a book for you. A happy book that makes you smile.
Sorry no picture The Beer and Whisky League The Illustrated History of the American Association-Baseball’s Renegade Major League
Published by : Mark Rucker – Picture Editor
ISBN : 155821285X
Author : David Nemec
Not about whisky but the history of Baseball.
Sorry no picture The Best Scotch *) Nagaoka Shoten
ISBN : 4-522-21373-5
Japanese whisky catalog : Speyside, highland, lowland, islay, vatted, bottlers, and blended.
Nice pictures and prices per bottle in ml and ¥
Sorry no picture Book of Classic American Whiskeys, The Published by : Open Court Publishing Company
Co-author : Mark Waymack
The Waymack and Harris bourbon book
Covers distillery tours.
Sorry no picture Charles Maclean’s
Pocket Whisky Book
By : Charles Maclean
 Sorry no picture Collins Need to Know? Whiskies  Collins Need to Know? Whiskies (Collins Need to Know?) (Paperback)
by Dominic Roskrow (Author)
Sorry no picture Classic Blended Scotch *) By : Jim Murray
ISBN: 1-85375-297-5
Published by: PRION
Comment:
From the cover inside : This is the first book ever to be devoted exclusively to the blend, with such famous brands as Johnnie Walker, Bell’s and Haig.
Written by Jim Murray, the only whisky expert with both the nose and the knowledge, it takes us to the heart of each blend to unveil the secrets of its taste. It covers the history of whisky blending; the art of the blender – taking a look at the master blenders at work; along with an A-Z of over a hundred classic blends…
Sorry no picture Classic Bourbon, Tennessee & Rye Whiskey By : Jim Murray
Published by: PRION
Book about classic Bourbon, Tennessee & Rye Whiskey
Classic Malts - The Scottish Collection by Carol P. Shaw Classic Malts *)
The Scottish Collection
By : Carol P. Shaw
ISBN: 0-00-472068-7
Published by: HarperCollins Publishers.
Comment:
A illustrated guide to over 85 classic Scottish and Irish malt whiskies and the distillers that produce them.
Tasting notes and pictures of labels.
Sorry no picture Classic Irish Whiskey By : Jim Murray
Published by: PRION
Book about classic Irish Whiskey
Sorry no picture Classic spirits of the world By : Brown
Sorry no picture Classic Whisky Handbook, The Written by : Ian Wisniewski
Published by : Lorenz Books
ISBN : 1-85967-660
Comment from Jan Manfeld
A delicious appetizer. Perhaps a book for new whisky explorers or people who do not like to read to much text. A little too thin for my taste.
Collins Pocket Rererence book to Whisky Collins pocket reference
Whisky *)
By : HarperCollins Publishers, Glasgow G4 0NB / Carol P. Shaw
ISBN : 0-00-472018-0
The essential guide to over 200 Scotch and Irish whiskies and the distillers that produce them.
Includes single and vatted malts, grain and de luxe whiskies, and the most popular blends.
Includes histories of Scotch and Irish whisky-making, advice on developing a palate for whisky, and personal record lists.
Sorry no picture Complete Book of Whisky By : Jim Murray

Sorry no picture
Scanning in progress
Complete guide to Whisky, The *) A Guide to the Worlds Best Scotch Malts, Irish Whiskeys, and Bourbons (Pocket Guide Series) By : Jim Murray
Design : Carlton Books
Published by : Carlton
ISBN : 1-85868-450-1
or 1572431512/alternativewh-20″>The Complete Guide to Whiskey : A Guide…
ISBN : 1572431512
Comment from Jan Manfeld
Contains descriptions of all Scotch, Irish, American and Canadian distilleries and tasting notes of their products. At last a handbook with tasting notes of all whiskies from the classic whisky producing countries. If you only want one handbook, this is the one to buy.
Written by none less than Jim Murray (my favourite whisky writer).
Sorry no picture Den store bog om whisky Den store bog om whisky
Af : Michael Jackson
Forlag : Nyt Nordisk Forlag
ISBN : 87-17-06812-6
1. Udgave
Dansk udgave
Sorry no picture Den store whiskymanøvre Den store whiskymanøvre
Af : Julius Mern Andersen
Forlag : Samleren
ISBN : 87-568-1214-0
2. Udgave
Dansk udgave
Ecosse et ses whiskies (Hardcover)
by Michael Jackson (Author)ISBN-10: 2263030980
ISBN-13: 978-2263030987
Sorry no picture GEM Whisky Book Published by : HarperCollins.
The best-selling guide to over 150 Scotch whiskies and the distillers that produce them.
Sorry no picture Illustrated History of Whisky By : Darwen
Sorry no picture Jim Murray’s
Irish Whiskey Almanac
Published by : Jim Murray
In this essential guide you will also find : The history of whiskey making in Ireland. How Irish Whiskey is made today. Distillery and brand histories. Pot still, pure malt and blended whiskeys. Rare vintage bottlings. Irish whiskey liqueurs. Poteen and Visitor facilities on Ireland’s whiskey trail.
 Sorry no picture Jim Murray’s
Whisky Bible
Jim Murray’s Whisky Bible (Paperback)
by Jim Murray (Author)
Publisher: Carlton Books Ltd; Rev Ed edition (October 1, 2007)
ISBN-10: 1844421864
ISBN-13: 978-1844421862
Sorry no picture Lademanns whiskybog Lademanns whiskybog
Af : Jim Murray
Forlag : Lademann
ISBN : 87-15-10140-1
1. Udgave
eller
ISBN : 87-15-10234-3 1. Udgave Dansk oversættelse af Jim Murray’s bog
Sorry no pic. A Little Book of Scotch Whiskies By : Derek Cooper
Hardcover (September 1992)
Chronicle Books
ISBN: 0811802531
Comment : Rather old edition.
Editorial Reviews : Ingram
A complete look at the history of fine Scotch whiskies and the processes involved in their production, plus descriptions of 24 distilleries make this informative little volume a very distinctive gift.
Livets Vand Livets Vand *) Forfattet af : Derek Fraser – Forlag PSS. (Dansk/Danish)
ISBN : 87-89670-11 6
Danish Comment :
En af vores første whisky bøger – og bogen er da også god for begyndere. Desværre er vores en paperback og hvis den bliver flittig brugt som vores blev/bliver – så går ryggen i stykker og siderne ryger ud 🙁 snøft…
Ifølge Derek Fraser kommer han med en ny udgave inden længe – opdateret og med flere billeder. Skulle også indeholde en CD – vi ser frem til en bog mere på dansk.
Sorry no picture Making of Scotch Whisky, The By : Michael Moss and John Hume.
Sorry no picture Malt Whisky By : Charles MacLean from Malt Advocate
Comment:
Information and photographes to fylly appreciate this magical spirit to the fullest.
Sorry no picture The Malt Whisky Almanac Af : Wallace Milroy
Forlag : Dansk Maltwhisky
ISBN : 87-985860-0-9
6. Udgave
Dansk udgave / Danish edition.
Malt Whisky - A Contemporary Guide Malt Whisky *)
A Contemporary Guide
By : Graham Moore
ISBN: 1-85310-885-5
Published by: Swan Hill Press
Comment:
Lots of nice pictures and text about : The Historical Trail, Founding Fathers, How Whisky is made, The label, Scotland’s whisky-producing regions, Whisky trail etc.

Comments from Mr. Graham Moore :
You may be interested to know that the book was published in Germany last September (ED: 2000) by Edition Maritim, and a new and greatly expanded book should be published (in English) in September this year. (ED: 2001).
Sorry no picture Malt Whisky By : Nown
Sorry no picture Malt Whisky Almanac, The By : Michael Moss and John Hume.
By : Wallace Milroy.
Published by : NWP
ISBN : 1-897784-26-0
Comment from : Jan Manfeld
Reference book. A popular handbook about single malt scotch. Does also contain information about defunct and closed distilleries. Smaller and not quite as extensive as Malt whisky file or Malt whisky companion.
The Malt Whisky file Malt Whisky file, The *)
The connoisseur’s guide to malt whiskies and their distilleries.
By : Robin Tucek (Background and history) and John Lamond (Tasting notes).
Published By : Canongate Books Limited
ISBN : 086241-650-7 (Second edition : 1997)
or Paperback The Lyons Press
ISBN: 1558216693


Short review by awa :
Most of the book is a A-Z of different Whisky brands, a description in general and picture of whisky label
Description on bottlings with tasting notes about : Colour, Nose, Flavour, Finish and a note, a 0-10 score on Sweetness, Peatiness and Availability.


Comment from : Blackadder
This connoisseur’s guide to malt whiskies and their distilleries is packed with information and tasting notes, and the new edition has 16 more pages for you to savour!


Book Description :
For all those who appreciate fine spirits, The Malt Whisky File is the most complete reference available to the whiskies of the world, including those from the distilleries of New Zealand, Ireland, Japan, and, of course, Scotland. Offering a label-by-label analysis of each whisky, John Lamond and Robin Tucek offer helpful tasting notes, a history of each brand, and a rating based upon a proprietary scale of sweetness, peatiness, and availability (based on each label’s total production). (5 x 8 1/4, 244 pages, color photos, maps)
The author, John Lamond (johnlamond@mail.enterprise.net , July 24, 1999)
THE most objective guide to the world’s finest spirit “The Malt Whisky File” is my little baby.
The tasting notes began quite some time before the book took shape, even before the kernel of an idea developed. I have always tried to be objective in my tastings. We all have unique palates and therefore I cannot tell you for example that “Lochinver single malt is the greatest thing since sliced bread!”. The great thing about malt whisky is that each distillery has its own, very specific, microclimates and wild yeasts; their water

Michael Jackson's Malt Whisky Companion Michael Jackson’s
Malt Whisky Companion *)

‘The definitive guide to the water of life’
Editors : Lisa Minsky, Roddy Craig.
Art editor : Phil Kay.
Managing editor : Jemima Dunne.
Managing art editor : Tina Vaughan.
Copyright : Dorling Kindersley Limited.
Text copyright : Michael Jackson.
ISBN : 0-7513-0146-9
Extended A-Z catalogue features tasting notes on over 330 different malts.
Michael Jackson’s
complete guide to single malt scotch
A connoisseur’s guide to the single malt whiskies of ScotlandISBN : 1561380814
Sorry no picture
Scanning in progress
Maltwhisky *) Michael Jacksons Malt Whisky Companion translated into Danish.
Udgives af : L&R Fakta. i samarbejde med Dansk Maltwhisky Akademi
ISBN : 87-614-0048-3
1. Udgave
Forlag : L & R Fakta i samarbejde med Dansk Maltwhisky Akademi
ISBN : 87-614-0189-7
2. Udgave
Danish comment from : Jan Manfeld
Opslagsværk oversat til dansk. Glimrende oversat.
The Original Malt Whisky Almanac - A Tester's Guide Original
Malt Whisky
Almanac, The *)

A Taster’s Guide
By : Wallace Milroy
ISBN: 1-897784-68-6 (7th Edition)
Published by: Niel Wilson Publishing Ltd.
Remark:
Distillery adresses, phone and fax numbers, Manager’s name, Production and ownership status, Date of establishment, source of process water etc.
Pictures of whisky labels.
Sorry no picture Scotch By : Bruce Lockhart.
Scotch Missed- The Lost Distilleries of Scotland Scotch Missed
The Lost Distilleries of Scotland
By : Brian Townsend
ISBN : 1-897784-53-8
Scotch Whisky Its Past and Present Scotch Whisky *)
It’s past and present
By : David Daiches.
Published by : Birlinn Limited, 13 Roseneath Street, Edingburgh EH9 1JH
ISBN : 1-874744-36-X
Comment from the back of the book by Eric Linklater:
In this handsome and learned volume there is all the one needs to know about the chemistry of whisky, its history, and the growth of a cottage industry into a great golden fountain for the enrichment of government and the tax-gatherers.
The Scotch Whisky Book Scotch Whisky Book, The *) By : Mark Skipworth.
Publisher : By Reed Consumer Books Limited for Lomond Books.
ISBN : 0-600-55291-8
Sorry no picture Scotch Whisky Pocket Guide By : Charles Maclean
Sorry no picture Schweppes Guide to Scotch, The By : Philip Morrice.
Sorry no picture Single Malt Scotch By : Bill Milne & Roddy Martine
Publised by : Friedmann/Fairfax
ISBN : 1-56799-440-7
Comment from : Jan Manfeld
An unbelieveble beautiful book about Scotch malt whisky. Besides the captivating photos and very good descriptions it also contains recipes that contains malt whisky. This is a book for the sophistcated connoisseur. I love it – Buy it!
Sorry no picture Single Malt Whiskies of Scotland
for the discrimination Inbiber.
By : James F. Harris & Mark H. Waymack
ISBN : 0-8126-9213-6 (Paperbag)
Reference book with pictures of distilleries etc.
The Single Malt Whisky Companion - A Connoisseurs Guide Single Malt
Whisky Companion, The *)

A Connoisseurs Guide
By : Helen Arthur
ISBN : 0-02-861780-0
Published by: Macmillian
Comment:
A comprehensive directory of more than 100 single malt whiskies, including several rare and hard-to-find single malts, illustrated with pictures of whisky bottles and pictures of the distilleries, together with distillery facts, author’s personal tasting notes and recommendations.
Sorry no picture Skotlands guld – maltwhisky By : Charles MacLean
ISBN : 87-12-03297-2
Forlag : Gads Forlag
Dansk udgave ca. 200,- dkr i boghandleren.
Sorry no picture Still life with Bottle
Whisky according to Ralph Steadman
By : Ralph Steadman
ISBN : 0-15-100310-6
Book about whisky added pictures & labels mixed with drawings / sketchs added with caricatures
Sorry no picture Skotsk Whisky (Swedish) Allt Om Maltwhisky : Historia, Tillverkning, Destillerier
Written by : Ellsberger, Per
Published by : BOKFÖRLAGET PRISMA
ISBN : 915183555X
Printed : 1999
Comment from Marcus Allerbo :
Här kommer en rekomendation på en ganska ny whiskybok, skriven av Per Ellsberger. Boken har fått mycket bra kritik i Sverige, eftersom den går på djupet om hur man tillverkar whisky. Tyvär så finns den endast på svenska.
Juuls vinhandel i Köpenhamn säljer den och de menar att boken är en svensk whiskybibel.
Sorry no picture Story of Canadian Whisky, The
ASIN/1550410946200 years of tradition : the story of…
Written by : Lorraine Brown
Published by : Fitzhenry & Whiteside
ISBN : 1-55041-094-6
Comment from Jan Manfeld :
A well written book about the 200 years old Canadian whisky tradition. Most Canadians I have met knew nothing about their whisky tradition. They should be forced to read this book!
Sorry no picture Verdens bedste Malt & Scotch Whisky *) Af Daniel Lerner
Published by : Könemann
ISBC : 3-8290-1903-3
Gennemgang af over 200 mærker og destillerier med notater om alder, smag, flavor, aftapninger m.v.
Sorry no picture Wallach Milroy 6th. Published by : ?
The World Guide to Whisky World Guide to Whisky, The *) Produced by : Michael Jackson for Dorling Kindersley
Published by : Dorling Kinndersley Limited.
ISBN : 0-86318-237-2
The first comprehensive guide to the whiskies of the world, illustrated throughout with colour photographs and maps, detailing the regional and national traditions, and geographical features, which conspire to produce such a famous yet varied spirit.
Individual tasting notes to nearly 300 different whiskies, including descriptions of every available single malt Scotch, complete an unrivalled, up-to.date blend of information.
 Whiskey
The Definitive World Guide
Whiskey: The Definitive World Guide (Hardcover)
by Michael Jackson (Author)
Language: English
ISBN-10: 0789497107
ISBN-13: 978-0789497109
The Whiskey Companion A Connoisseur’s Guide to the World’s Finest Whiskies (Paperback)
by Helen Arthur (Author)
Sorry no picture Whisk(e)y Published by : Abbeville Press.
ISBN : 0-7892-0223-9 (Some ISBN may cross this is also 0789202239Cognac by Axel Behrendt)
By : Stefan Gabányi
Lots of info, but no pictures.
Comment from Jan Manfeld :
An exellent handbook. Presents information alphabetically by subject, including whisk(e)y producing regions, distillers, companies, brands, bottlers and production methods. I highly recommend this book.
Sorry no picture Whiskies of Scotland, The By : R J McDowall, revised by William Waugh.
Sorry no picture Whisky By : Gavin D. Smith
Sorry no picture Whisky Forlag : Sesam
ISBN : 87-11-13386-4
1. Udgave
Dansk
Whisky WHISKY (Hardcover)
by Aeneas Macdonald (Author)
Whisky and Scotland Whisky and Scotland *)
A Practical and Spiritual Survey
By : Neil M. Gunn.
ISBN: 0-285-63433-X
Published by: Souvenier Pres Ltd. London.
Comment: The history, Traditions and Nationalism of Spirit, Whisky Barley, malting, brewing, maturing and blending etc.
No pictures but some drawings by Fred Van Deelen.
 Sorry no picture The whisky distilleries
of the United Kingdom.
A reprint with a new introduction by Miss I.A. Glen. (Hardcover)
by Alfred Barnard (Author)
Sorry no picture Whisky Från hela Världen Av: Urban Laurin
Förlag: ICA Bokförlag
ISBN: 91-534-1866-2
De stora whiskyländerna Skottland, Irland, USA, Kanada och Japan och deras destillerier presenteras ingående och ett flertal andra whiskyproducerande länder mer kortfattat. Sammanlagt behandlas ca 300 olika whiskymärken med uppgifter om doft, smak, eftersmak och tillverkare. De flesta av dem är också betygsatta med poäng.
MVH Sam Andersson
Sorry no picture Whisky Distilleries of the United Kingdom, The By : Alfred Barnard.
http://www.whiskymiscellany.com by Iain Slinn ISBN 0954736001 Whisky Michellany By : Iain Slinn
ISBN : 0-9547360-0-1
Hospitality Scotland.
Release date 31. August 2004
Read about the book at http://www.whisky-book.com/ or http://www.whiskymiscellany.com
Review : By Alternative Whisky Academy
First poor yourself a whisky
Look up the brand your are drinking. The book explains in short terms different whisky words and helps you to understand the process and words used within the world of whisky.
whisky-book
Sorry no picture Whisky Map of Scotland By : Bartholomew
ISBN : 0-7028-1813-5
Compiled by : Andrew Elder
or
By : Collins
ISBN : 0-00-448885-7
www.fireandwater.com
Both looks alike and are produced with the approval of the Scotch Whisky Association.
Drawings and pictures illustrated and details of distilleries in Scotland at which visitors are welcome.
Sorry no picture The Whisky pilot
Aka : Whisky 98
This is not a book – but a CD-rom.
By : Uniqum systems. http://www.uniqum.se/ – Uniqum Systems :
Uniqum Systems sweden is the Publisher of the CD-rom “Whisky 98” and “The Whisky pilot”.
Uniqum Systems is owned and operated by Christer Olsson and Fredrik Tholander. The company was founded in 1991 and develops multimedia titles and custom designed programs.
Sorry no picture The Whiskey Rebellion
Frontier Epilogue to the American Revolution
By : Thomas P. Slaughter
Oxford Paperbacks
The Whisky Trails Whisky Trails, The *) By : Gordon Brown
A Traveller’s Guide to Scotch Whisky.
ISBN : 1-85375-227-4
Comment : Travel guide to Scotland.
Planning a whisky trail to Scotland we can recommend this book.
En Whiskyverden af Jens Tholstrup Whiskyverden, En *) (IN DANISH)
Af : Jens Tholstrup
Forord af : Søren Ryge Petersen
Forlag : Dansk Maltwhisky Akademi
ISBN : 87-985860-1-7
Danish comment:
En bog om whiskiens historie, fremstillings proces, ordforklaring og en sektion om geografiske kendetegn etc.
The World Whiskey Guide The World Whiskey Guide by : Jim Murray
Hardcover – 368 pages 0 edition (March 15, 2000)
Carlton Books
ISBN: 1858688698
Dimensions (in inches): 1.24 x 7.85 x 5.71
Comment:
Book Description
This will be the definitive book on whiskey and whiskey drinking, with every page a visually exciting and informative-packed celebration of the world’s finest liquor.


Closing comment in Danish from Jan Manfeld :
Her til efteråret (1998 : Red.) kommer der i øvrigt en del danske whiskybøger – nogle af dem oversat fra engelsk. F.eks. Jim Murray’s Complete Book of Whisky. Gad boghandel i Illums ved mere end mig. De har rimelig godt check på whisky-bøger.


If you are a book-shop, internet site selling books or perhaps a whisky shop selling books about whisky, and we could work together offering our readers to buy books via our site, let us know… (Send us an email.)


*) Yes we have the book – and yes some source from the books been used to create these whisky page’s.
Please do not use information, pictures etc from this site for commercial purpose !
If you like some of the quotes used on this site and you want to read more you may be able to buy the book on one of these sites.

If you can recommend a book not on our list – you are welcome to send us a mail – please add the booktitle, name of writer and publisher, your comment and if possible the ISBN number.


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Tasting Whisky

TASTING WHISKY
HOW TO GET THE PALATE AND HOW TO ENJOY A WHISKY.

 

How to taste a whisky and telling the difference.

(By Gregers Inoue)

Lots of people have tried to describe the different types of whiskies.
Charles MacLean have made a tasting/Aroma wheel others have tried to study and split up the basic parts but…
Why is it so difficult to tell the different :

The human tongue have 4 basic senses :
Sweet – Salt – Sour and Bitter
The taste bud is mainly placed in the tongue papillas wich is placed on the tongue surface.
The taste bud on different parts of the tongue reacts different on one of the four basicflavours – sweet, salty, sour and bitter.
The combination of these four basicflavours and other stimulant such as sense of smell makes it possible to get a more sophisticated sense of taste.

(Some new information says that human have 5 senses where one i close to the known soya taste.. or somewhere close. It’s called Umani )

And there is stil the question is this correct ? .. some says that it isn’t correct.  Other sources:

http://users.rcn.com/jkimball.ma.ultranet/BiologyPages/T/Taste.html

http://en.wikipedia.org/wiki/Taste

Taste bud regions on the tongue is placed on different places. The front of your tongue senses sweet, the next part of the tongue are able to taste salt, the middle / side of you tongue reacts on sour tastes and the bitter taste are connected with the papilla on the back of the tongue.

When a subject is mixed with saliva the cells reacts and starts a nerveimpulse to the brain.
The tasting cells / reptors are constantly lost and replaced.

The human sense of smell is much more sensitive than the sense of taste and more than 10.000 different smells can be perceived.
Due to the loss of sense of smell when getting old – children are offen able to differ more smells than adults.
Besides warning about danger as smoke and poison gas the sense of smell contributes essentially to the sense of taste.

The variation of how we sense taste (smell) are different from person to person – but to give an exact description of a taste requires a registration of the combinations of the 4 basic senses of taste together with the more than 10.000 senses of smell in different quantity together with the individual persons ability to sense the different varies.

This also explains why a distillery producer smells to a whisky (Nosing) instead of tasting it and thats why a “tulip” alike tasting glass is used to collect the smell on top forcing it to gather …

Test :

Try four different whiskies with something on your nose. Change the order of the glasses and try again without your nose covered.

One of the forces of whisky is the different taste in every bottle or the way you sense the taste.
Perpaps the whisky was made from a water source wich gives a flavour to the water that might flow througt a field of heather and grass.
The grain grow in a clayey soil with lime on a field in a vally getting its water from a hill side with lots of flowers.
Perhaps the grain was dried with smoke and heat from straw and charcoal made by oak.
and matured in burned sherrycasks made of teaktree near the sea picking up salt from the ocean.
All together mixing up water, heather, grass, grain, lime, teak, heather, oak, smoke, sherry and salt in a unknown quantity.

We prefer to taste a whisky in the following order :
1.: Straight from the bottle in livingroom temperature (20 degrees centigrade) – first smelling to the whisky.
2.: If the alcohol is to dominant / powerfull (eg. a cask strength), we might add some water (but beware water has flavor / taste too.)
Some whisky enthusiast (like Mr. Michael Jackson) claims that adding water brings out the aroma.
3.: Adding ice will further more bring down the dominant and overbearing flavours – like alcohol but also the other because when your tongue gets cold the tastingcells will bet smaller / reduce its size.
(Some uses cold/ice stones/rocks to prevent flavour from the ice / water to merge with the whisky)
We wount tell you how to drink your whisky – if you like the whisky the way you drink it – and you satisfy your sense of taste this is the right way for you to drink it.

The ‘funny’ part about taste and flavour is also the surroundings and your mood (You should not drink in low spirits).
Most people prefer a smooky or salty whisky with a long aftertaste and palate at bedtime or after dinner.
The sweet whiskies are (of course) prefered together with a dessert.

We can only provide you with tasting notes on our perception of the flavours and taste and it may differ from your perception.

You should try different types and brands of whisky – before you may find your favorites – A cheap way of testing different types of whisky is by buying miniatures, buying whisky in a shop or bar, or by joining a society.
Then when you find an area or some favorite whiskies you may find more interesting whiskies in different books about whisky.

Appreciating Whisky: The Connoisseur’s Guide to Nosing, Tasting, and Enjoying Scotch

= = =

A last FAQ regarding taste:
Whisky do NOT mature or change while on bottle. Many users ask if a Whisky is good after 30 years on bottle or if it is any good.
Default the alcohol will kill any bad stuff in the bottle, the whisky will not change taste or turn bad, if not exposed to direct sun, extream hot or cold conditions.
We have tried and tested a Glen Grant directors reserve 30years old ( And after that 30 years in a celler) and the only change that we could find was that some of the abv. (Alcohol) was missing and the whisky was like mixed with a very little bit of soft water.
So go ahead enjoy the whisky that you found in a box, in the cellar or at grandparents old house.

 

Enjoy ! and Slainte

The Ultimate Whisky Glossary

The Ultimate Whisky GlossaryWhisky lexicon / Whisky leksikon / Whisky Encyclopaedia / Whisky Glossary index of whisky terms
Different Whisky words or Whiskey terms..


Btw: We do NOT sell whisky !AWA is a non-profit / non-selling / private whisky society / whisky website.

Try the Ultimative Whisky index if you are looking for a specifik Whisky brand or our Whisky destillers and producers page


A B C D E F G H I J K L M N O P Q R S T U V W X Y Z No. – To the Bottom


LIST OF WHISKY WORDS
A Small Whisky ABC , Glossary

In the world of whisky you may bump into words that are not common !
We have tried to collect some of the whisky words or terms that may need a further explanation if you should be so lucky to bump into a book about whisky .
Further more beware : In the world of whisky words may get or have a different meaning. Smart words, look-alikes and 'slick' marketing can confuse a lot.
(Sorry to all our Danish speaking visitors – Leder du efter en forklaring på dansk så slå et smut forbi Whisky Ordlisten på dansk.)

Word Remark / explanation
A
Abv Alcohol By Volume is also known as abv. Abv is the alcohol strength of the whisky mesured as a percentage part in relation to the liquid as a whole. 40% abv is equal to 40% alcohol and 60% water, congeners etc.
The word alcohol is derived from Arabic
Age As stated on the label applied to the youngest whisky in the bottle.(If vatted or blended)
By law a Scotch or Irish whisky must be at least 3 years old.
The age refers to the youngest whisky – if it is a single pure malt the age refers to the years the whisky has been maturing in the cask.
A whisky do not mature in a bottle.
Ageing Whisky gets its individual character by maturing within the confines of a cask and once bottled the ageing process ends.
Alcohol Hydrocarbon compund resulting from fermentation of saccharine solutions. Forms the intoxication component of fermented and distilled liquors.
Another system of defining alcoholic strength is proof.
Amylase The enzyme that converts starch into maltose in the Mash Tun.
Angels Share The name Angel's Share was given to the whisky which each year evaporates from the barrels stored in warehouses. On average this works out at approx. 2% of the barrel's contents per annum, of which most of it is alcohol.
AWA Alternative Whisky Academy – The mother of this site.
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Word Remark / explanation
B
Backset Peculiar to North American whiskeys, this is the shin stillage added to both the mash tub and permenter to an amount totalling no less than 25% of the overall mash. This is carried out to help orevent bacterial contaminations.
Ball of Malt A peculiarly Irish expression for a glass of whiskey.
Barley Cereal which is germinated to produce malt, the raw material from which malt whisky/whiskey is made.
Beading A rough method used to tell the alcoholic strength of a whisky. When a bottle is shaken – bubbles or beads will form. The bigger they are and longer they last the greater the alcoholic strength is of the spirit.
Beer Wort or Mash that has had yeast added which is either partly or completely fermented. Also known as Wash.
Beer still This is prim. an US Term. Also known as wash still. The first still used in the distillation process.
Blending The mixing together of a straight whiskey (pure malt, single malt, bourbon or rye) and grain whisky. In Canada the blending process allows for 9,09% to include non-Canadian whiskies (i.e. distilled fruit juices, fortified wine or whiskies from other countries.) The result is a blended whisky / whiskey.
Bond Warehouse or warehouses in which whisky stocks are held until excise duty is levied.
(Sorry not a 007 whisky.)
Bothie A small house in the Scottish Highlands. Places were sometimes used for making illicit whisky.
Bottled in Bond Northern American whiskey usually Bourbon bottled after four years in cask, at 50% abv. or more.
In UK all whisky is bottled in bond – meaning before excise duty has been paid.
Bourbon A whiskey normaly produced anywhere in the United States made from a mash of a minimum 51% corn, distilled to a strength of no more than 80% abv. (160 proof) and entered into new charred oak barrels at a strength not exceeding 62,5% abv.
Brewing The process of mashing grain in hot water and fermenting the result with yeast to produce Wash or beer.
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Word Remark / explanation
C
Caramel

If you know candy you properly know caramel. This dark brown substance made from sugar is used as a coloring agent in some whiskies.

If your whisky gets "pale" or loose the brown color when exposed to sunlight it's proberly color adjusted with caramel.

Carring The dramatic firing og the inside of a new barrel. The contact of the flame on the oak opens fissures into which the spirit can run and from types of sugars which will assist the flavouring and colouring of the maturing spirit. The term sometimes applied to the process being carried out on old barrels in re-charring.
Cask Strength This is the strength at which the whisky comes out of the cask after maturation. This can be variable according to the age of the whisky. It is not defined by law but some companies use the term to describe whiskies which are stronger than 40 – 43% vol.
Charcoal Mellowing Specially used for Tennessee whiskey. The new spirit is filtered through charcoal before going into cask. Also known as mellowing. Ikeaching or The Lincoln County Process. Some may be filtered again after cask aging but before bottling.
Charring The inside surface of new American barrels are exposed to flames as part of the barrel-making process. This releases vanilla from the wood which sweetens the whisky, and the char itself helps remove offnotes. It does not add color to the whisky.
Cheers This is a must do when drinking whisky in good company.
If you are in Scotland or Ireland you would say 'slainte'
Chill Filtration Filtration and removal of congeners by chilling the whisky. This is a purely cosmetic precaution used to prevent hazing when the bottled whisky is stored at cold temperatures. The greater the spirit is chilled during filtration, the greater the number of congeners will be removed.
Congeners Chemical compounds found whithin whisky and formulated during fermentation, distillation and maturation carrying properties that have direct relevance to the taste and smell of the sprite. Some of the more delicate congerners can be lost during chill filtration.
Couch A second tank in which barley is placed after it has been taken from the steep and dries sufficiently before being spread on the floor. (Floor is rare nowadays.)
Cut The middle portion of the spirit coming off the spirit still. The cut is the best part of the distillate and is saved and put into barrels. The foreshots and feints are re-distilled.
Cytase Enzyme in barley that breaks down the cell walls thus making starch accessible.
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Word Remark / explanation
D
DCL The Distillers Company Ltd. Originaly formed out of a trade arrangement made between six Lowland Grain distillers in 1857.
Distillation Distillation is the simple precess of extraction alcohol from a fluid substance by the application of heat. Because alcohol vaporizes quicker than water, it can be collected during condensation.
The process itself may come from the old Egypt (3000 years before Christ), where sailors distilled saltwater to fresh water (removed the salt by heating up the water.).
Doubler A pot still used for the second distillation off a beer still in order to increase alcoholic strength.
Draff The Scottish term for spent grains after it has been exhausted of all sugar like properties during fermentation. Used as nutritios food for livestock.
Dram Dram also known as a Scottish term for a small glass of whisky (A Dram).
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Word Remark / explanation
E
Eagle Rare A whisky brand
Enzymes Carried within grain, especially after malting, action as an organic catalyst which converts large non fermentable molecules of starch into smaller, fermentable ones. During mashing, brewers must beware that the grain dows not enter the waters at to hot a temperature as these enzymes can be destroyed or damaged.
Exciseman Officer form H.M. Customs and Excise who's in charge of the controlling conformity of operations run by spirit manufacturers, distillers and of the payment of relevant duty taxes.
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Word Remark / explanation
F
Feints The unused end-part of a distillation run which is mostly water. (Also known as Tails.)
The flawed end portion of the run from the final distillation. Being unpotable, re-distillation is required.
Fermentation A slow decomposition of organic substance usually induced by enzymes for instance the conversion of sugars to alcohol and carbon dioxide
( C6H12O6 > 2 (C2H5OH) + 2 (CO2) ) by yeast enzymes. Distillers allow fermentation to progress to completion whereas brewers stop the process partway through. The final fermentation is taking place in the cask.
Fermenters Vessel made from either metal or wood used for the mash to be turned into beer. This is done by adding yeast which feeds of the soluble sugars ehld whithin the Wash. Because of the energy created by the activity of the yeast, fermenters are never filled to the brim. Distilleries using all malt in their fermentation use either switchers to help keep down the foam or they use temperature control.
Fillings Barrels containing spirit freshly run off the still and which is to be allowed to mature in whisky.
Foreshots The very first runnings off the still during the second distillation.
See heads.
Floor Malting The building whithin a distillery in which the pratice of malting is carried out by hand. Very few distilleries now continue this ancient pratice.
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Word Remark / explanation
G
Gauger The old name given to the exciseman whose job was to put down illicit distillation and smuggling.
Grain Whisky A whisky distilled by a continuous method to a high alcoholic strength from either wheat or maize and used to blend with a straight whisky.
Green Malt Barley that has begun germination but has not yet been hotair dried either by kiln or in a drum. This is sometimes used in the making of grain whisky.
Grist Precisely ground malt flour immersed in hot water to make sugar-rich mash.
Ground grains to be used in mashing.
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Word Remark / explanation
H
Heads Heads is the very first runnings of the still (vs. feints / tails) and undesirale distillate containing compounds even more volastile than alcohol. They are not suitable for whisky and must be re-distilled.
Heart Between Heads and Tails , the center of the distillate containing the alcohol suitable for whisky.
High Wine The alcoholic product from the first distillation which is ready to be pumped into a second still (Also known as Spirit Still) for re-distillation.
Highland Area in the Nothern Scotland
Hopped Yeast Mash A US Term. A mash flavoured by cooked hops in which yeast is propagated.
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Word Remark / explanation
I
Irish Whiskey Whiskey originaly from Ireland matured for at least 3 years in Ireland.
Whiskey from Ireland is spelled with an "e" – some source say it was to differ from Scotch that is spelled without an e (Whisky).
Though Whiskey with e is also to be found i US.
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Word Remark / explanation
J
Jigger Obsolute name for an illicit distillery
or
An American mesure of spirit, usually one and half fluid U.S. ounces. ( 1.5 fl. oz )
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Word Remark / explanation
K
Kentucky Whiskey was made as early as medieval times by Irish and Scottish monks who distilled grains in pursuit of a rejuvenating "water of life." In the early American colonies whiskey was made with rye and used as a medicine and a general aid to well-being. Kentucky settlers gave whiskey several new twists, beginning with corn, which was abundant since settlers could claim 400 acres if they built a cabin and grew a patch of corn. As early as 1775, enterprising Kentuckians were making corn whiskey. (Today, by definition, bourbon is a whiskey made from a mash containing at least 51 percent corn.) By the mid-1800s Kentucky distillers had developed other distinguishing characteristics, such as aging the whiskey in charred new barrels and using sour mash starter to gain consistent high quality from batch to batch. Some people credit the Bluegrass’ limestone water with giving bourbon its smooth taste.
Kieve The Irish term for mash tub these days rarely heard.
Kiln Room sized area for drying the malted barley. Smote from peat or coal fires below rises through a mesh floor and permeates the malt. Pegoda-head (pyramid shaped) roofs are the chimneys up which the smoke eventually passes.
Kilning In malting the process of arresting the growth of the germinationg barley before starch can be used up.
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Word Remark / explanation
L
Leaching One of the mist common terms applied to the filtration process carried out in Tennessee whisky, the others being charcoal mellowing, mellowing and sometimes though accurately.
The Lincoln county process : See Tennessee whisky.
Liquor Hot water that is specially prepared for the mashing process.
Lommond Still Perhaps you recall the name Lommond (Loch Lommond)
Lommond still is a type of pot still square in shape designed to produce a heavier and oilers spirit. It is named after the Lomond Distillery where it was first used.
Low wines The product of the first distillation in the wash still.
Lyne Arm Pertaining to pot stills this is the pipe which slants from the head of the still to condenser or worm along which the alcoholic vapours travel.
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Word Remark / explanation
M
Malt Barley whose starch content has turned to sugar. Malting is the process of bringing this about on a floor (rare) in a Saladin box (very rare) or like now in large drums.
Mash A Sweet yellow / brown liquid containing sugars extracted from the crushed grains that is cooled before passing into fermenter.
The mash is the product of the mixing of grist with hot water in the mashtun, which will eventually become wort when it will be drawn off at the end of the process. Imagine a very sweet beer without alcohol.
Mash Tub The large metal vessel in which milled grains (grist) are added to hot water in order to soluabelize all grain starch in preparation for fermentation.
Mash Tub is in Scottish also known as Mash Tun.
Mash Tun The Scottish name of Mash Tub. It is a large circular tank, usually of wood, copper, cast-iron or stainless steel in which the grist is mashed with hot water. (It is similar to the way that tea is mashed with hot water.) in order to dissolve all fermentable sugar. The tun is operated by the "mashman".
Mature or
Maturation
A whisky will mature og go through maturation also known as ageing. The process through which the whisky contained in its cask acquires its character. (Like the process when wine is in the bottle – whisky will NOT mature in a bottle.). Some unfavourable components are eliminated through evaporation, at the same time as take place some complex exchanges between the spirit and the cask's wood, which are beneficial to the whisky's character and balance.
Whiskies like Macallan matures in Sherry casks and you are actually able to taste a hint of sherry !
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Word Remark / explanation
N
New make Newly made spirit and yet perfectly clear. Has not yet been matured and is therefore not entitled to be called whisky.
Nose Also known as the aroma of the whisky.
Noser One a distillery it is one who smells whisky usually within the distillery or for the distilling company to ensure that its quality meets the required standard.
Nosing Whisky is assessed by sniffing the aromas rather than actually tasting it.
Read more about it on our : tasting and smelling whisky page.
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Word Remark / explanation
O
Organic Whisky Made only from barley grown in ground free of inorganic fertilizer and a treated with non chemical peticides.
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Word Remark / explanation
P
Peat Compustible dark brown sometimes black fuel made from compressed vegatable matter but soft enough to be cut from bogs. Producers pungent smoke known as peat-reek which is sometimes used in the malting of barley especially on the Scottish island of Islay. Water used indistilaltion that has run over peat will also pick up certain peaty character traints.
Peated Malt Malt whisky showing strong smoky flavour characteristics peculiar to the spirit made from barley kiln dried with peat.
Pot still A Classic still for double.distilling malt whisky.
Containers usually made of copper occasionally stainless steel used for the purpose of distilling.
Price What is the price and value of whisky
It's an open market , try to check some of our hints on this page.
Proof A system of defining alcoholic strength. Proof spirit is that which at a temperature of 51F (11,5C) weighs twelve thirteenths that of an equal volume of distilled water at the same temperature. and this is said to be 100% Proof.
Such a mixture would be 57,1 % alcohol and 42,9% water.
The measurement of proof gallons has now given way to liters of pure alcohol. One LPA (Litres of pure Alcohol) beeing 0,386 imperial proof gallons. The new European Union standard is more logical system of expressing alcoholic strength as per centage volume. In another word the it is the volume of alcohol in a mixture expressed as a percentage of the total volume of the mixture. Standard bottlings are now usually made at 40% alcohol by volume, the legal minimum strength for whisky.
You may also se bottlings marked as 80 proof and 40% vol alcohol or 80% abv = 160 Proof
Se also IOLM (International Organisation of Legal Metrology) and Proof Gallon.


The alcohol content of spirits is usually given in terms of "proof", an archaic term inherited from early distillers of fermentation alcohol.
In England the "proof" was to pour some of the spirit over gunpowder, and ignite the spirit; at or above a limiting concentration (eleven parts of alcohol by volume to ten parts of water) the gunpowder would explode. Inasmuch as volumes were much easier to measure accurately than weights, before the development of precise balances and scales, this cumbersome measurement of alcohol persisted, even though there is a considerable volume change on mixing ethyl alcohol (ethanol) with water.
What they mean by the volume change is that if you add x ml alcohol to y ml water, the resultant mixture is NOT x+y ml. This meant that in many instances, the calculation of proof was very approximate and not very accurate, especially if they diluted the spirit at any time. Spirits on sale are usually 40% alcohol or around that area. 40% is 70 proof.
In the US the proof is twice the alcohol content by volume, thus 188° proof contains 94% alcohol by volume.
A simple calculation should tell you that 100 proof is around 50% alcohol – but do check that!
By the way, the word alcohol is derived from Arabic

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Word Remark / explanation
Q
Quaich Derives from the gaelic word "cuach" a drinking bowl (tureen).
An ancient two-handled Celtic drinking vessel which now is synonymous with whisky.
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Word Remark / explanation
R
Rare Sales trick – indicates that it is not produced in the same quantity or perhaps that it is from a dismalted or closed distillery.
Refill Refers normaly to casks which have already been used once for whisky and are being pressed into service again.
In private it may be the most used "word" you would use when visiting the bartender.
Rummager Only found in coal fired pot stills, a mehanical devise consisting of arms and chains which fotate within the bottom of the still in order to prevent solids sticking to the botton and burning in the direct heat.
Run Run or Runnings is the colourless spirit at various strengh and purity which passes from the still through the spirit safe via the condensing apparatus.
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Word Remark / explanation
S
Saladin Box Trough-like container, named after its French inventor, in which barley germinates while being turned by mechanical rather than manual means.
Scotch In order to be called or named Scotch a whisky must be at least 3 years old , matured for at least 3 years IN Scotland.
Scotch Whisky is spelled without an "e" (Whiskey) – So if you find a bottle with title Scotch Whiskey it is proberly some kind of copy product.
Silent season Annual summertime lay-off period in distilleries when production was suspended due to lack of water.
Slainte Cheers in Gaelic – Slainte Mhor is after what we have been told same as "Cheers even more" or a return of Slainte back.
Spirit Still The Spirit Still is the second still (or perhaps even the third – when a whisky is triple distilled) which takes the high wines from the previous still and re-distils them.
It is from this final distillation that the potable spirit is entered into cask.
Steep Tank found at a maltings in which barley is soaked » steeped « in cold water to begin the process of germination and then malting.
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Word Remark / explanation
T
Tails Also known as Feints. The last runnings of a still, weak alcohol.
Taste Why does a whisky taste the way it do ?
Thin Stilage The alcohol free liquid that remains when solids have been removed from the stillage.
Thumber A type of doubler contain water which vapours from the beer still passes through causing a noisy thumping effect.
This is normaly a US term the low wine vapours and are bubbled to produce high wines.
Top Dressings High quality malt used to give a blend extra depth and character. (This could eg. be an Islay whisky from Scotland.)
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Word Remark / explanation
U
Uisge beatha The Scottish / Scots Gaelic for aqua vitae also known as Water of Life in modern terms known as Aquavitae or in Danish as Akvavit. from the first part of which the word whisky derives.
Uisge Beatha is the Gaelic name meaning water of life (Also known as Aqua Vitae) and the derivative term for whisky. Uisce was corrupted to uisgey and then whisky.
(Try to drink A LOT of whisky – Put 2 fingers in your mouth and then try to say uisge = It may sound like whisky.)
Underback Underback is the intermediate vessel, situated right below the mashtun, through which the hot wort flows before entering the cooler which will bring it down to the adequate temperature required for fermentation.
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Word Remark / explanation
V
Value Now a days it is very difficult to set a value on a whisky / whiskey.
If you are searching for a value and valuation of your old bottle of whisky try out ?
http://www.glenfiddich.com/onlinevaluation/valuation.html
Do you have an old, dusty bottle of Scotch whisky tucked away somewhere that you've always wanted to value?
Glenfiddich instant valuation tool holds the prices that many brands of whisky have fetched when recently bought at auction.
Try the online valuation at http://www.glenfiddich.com/home.html .
Vatting A term used for the mixing together malt whisky from a distillery or different distilleries. Likewise with grain whisky.
Vatted malt A blend of malt whiskies from two or more individual distilleries – entirely from malt whisky but from more than one distillery.
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Word Remark / explanation
W
Wash Wort after being fermented in the washback. Normally a liquid containing 7-8% alcohol which is sent to the wash still for the first distillation.
See also Beer.
Wash Still Does the same job as the continuous beer still. it it the first pot still used in the distillation process, producing high wines to be re-distilled in the spirit still.
Whiskey Different spelling of whisky, usually associated to products from Ireland or USA.
The change in spelling was to differ Irish / American whiskey from Scotch whisky.
Whisky Spirit obtained from the distillation of a mash of cereals at a strength lower than 94.8% normaly matured for a minimum of 3 years in an oak cask whose capacity should not exceed 700 litre and bottled at a strength of not less than 40% abv.
Worm A coil of copper tubing which is the continuation of the swan-neck top fo the spirit still. It passes through a tub of cold water which causes the distillation vapours to condense into liquid.
Most of the distilleries prefers these days to use condensers also made of copper tubes, but smaller in area used through not being coiled.
Wort Wort is the liquid which is drawn off from the mash tun. A liquid containing the fermentable sugars derived from the malt in solution.
In other words it is the liquid high in dissolved sugars which is the product of the mash tun. – a liquid sweetened usualy by malt by mashing and is cooled before entering the Wash back for fermentation.
See also Beer and Wash.
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Word Remark / explanation
X
X Waters X-waters is an ancient term for distilled spirits in Ireland.
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Word Remark / explanation
Y
Yeast A living micro organism of the fungi family essential for the purpose of fermantation. Feeding on sugar it produces alcohol and carbondioxide as a by product.
Yield Yield is the final output calculated in quantity of pure alcohol obtained from one ton (1000 kilogram) of malt.
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Word Remark / explanation
Z
Zzz.. The sound you'll make after drinking to much whisky.
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Word Remark / explanation
# / No. / Numbers
3 Years a Scotch whisky must be stored/mature in Scotland to legaly be called Scotch
or Irish whiskey must be stored/mature in Ireland to legaly call itself Irish whiskey.
12 12 Years is a very common age for Whisky to mature in order to obtain the best taste.
Some may be better even younger or older – but in average 12 years fits most types of malt whisky.
1000+ Daily unike ip-hits / visitors on this site.
2000 The number lots of spirits used on the bottles – Guess there must be : A Special Millenium Year 2000 Whisky out there somewhere.
Eg. you will find a millenium bottling of the six classic malts of scotland.
158919 The number of hits in 1999 on this site. (Thanx.)
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Btw: Please remember, this is a Non-profit – non commericial – non selling – Private Whisky site… 

 


 

AWA – Alternative Whisky Academy is a private, none-commercial, no-profit, none-selling whisky society.

Whisky hvordan laves den

Whisky byg klar til at blive vædet igennem

Whisky, hvordan laves den egentlig ?
Først vil vi anbefale at du læser lidt om Whisky'ens historie og baggrund. og hvis du ikke kender til de mest brugte ord inden for whisky verden har vi lavet en lille guide over whisky ord

 

 


Whisky Fremstilling
Byg : Whisky benytter En vigtig ingrediens/råmateriale og dette er byg hvis man taler om Scotch Whisky. Men byg alene uden forarbejdning gør det ikke.
Den første faktor der spiller ind er selvfølgelig hvilken byg sort der benyttes. Dernæst har en faktor som vandet også noget at sige. På øen Islay (Scotland) løber vandet fra bakker / bjerge og skråninger der er fyldt med lyng. Denne formodes at afsætte aroma og smag som så byggen optager. Dernæst har vejret også noget at skulle have sagt, rejnvejr, nærtliggende hav/saltvand solskins timer og hvor længe byggen er om at modnes. Det kan en landmand nok give mange lange forklaringer på !
Whisky byg klar til at blive vædet igennem Det er ganske få Whiskies og producenter der stadig har sine egne marker, Glenfiddich/Aberlour kan f.eks. ikke selv producerer nok byg og køber derfor ekstra udefra.
Når byggen så er høstet og tør skal den bringes til spirring igen. Dette gøres ved at den lægges i store vandbeholdere i ca. 48 timer. Herefter sies vandet fra og byggen lægges til at spirre.
Er der tale om floor-malting vendes og blandes byggen på et stort trægulv. En af de få destillerier der stadig benytter floor-malting er Abelour og Laphroaig (F.eks stoppede Ardbeg i 1974 med dette og det kan tydeligt smages – rygtet siger dog at de vil til at gøre det igen) Balvenie Whisky floormalting
Whisky byg gulv maltning Byggen skal herefter tøres i 11 døgn og i denne periode vendes og rives den hver 3'die time.
Byggen bliver varmere, spirrer og slår små rødder / skud og samtidig dannes der sukkerstoffer i kornet.
Byggen er nu maltet og spirrings processen SKAL stoppes inden at selve byg kornet begynder at optage næring og gro.
Tørring : Balvenie whisky Kelm / ovn Spirrings processen stoppes ved at opvarme, tørrer byggen over varme.
Enhver der har set et whisky distilleri vil kunne genkende skorstenen også kaldet en pagoda (Det lidt kinesiske udseende tag)
Her kan det også have betydning om der bruges kul, lyng eller andet materiale, da røgen afsætter sine tydlige spor i byggen og dette vil igen få stor indflydelse på whiskien.
Speyburn Whisky Pagoda / Kelm ovn
I det mere moderne whisky destillerier benyttes der en særlig "ovn" som for nogle måske vil minde lidt om en tørrer tumbler.

Vi vil blot lade billedet stå lidt her…

Whisky tøres
Mølle : Whisky mølle Speyburn Næste skridt for nogle typer Whisky er at byggen herefter kommer igennem en mølle som skær byggen i mindre stykker ( bryder kernen ) dog ikke så meget at det bliver til mel, men byggen vil stadig have en fast kornet konsistens.
Igen er det ikke mange whisky destillerier der har en mølle stående længere, men de får typisk foretaget dette ude i byen.
Folk der ved hvordan man producerer øl vil kunne genkende proceduren og ved også at det ikke er ligegyldigt hvordan kornet males.
Mashing : Den "kvaste" Byg bliver nu igen blandet med vand, men denne gang ikke for at byggen skal spirrer men for at koge byggen og udskilde sukker stoffet fra …

Hvis vi tidligere nævnte en tørretumbler ville vaskemaskine måske passe her.

Whisky Mash tun / Mash beholder.
Fermentation : Whisky Mash sødt og duftende... Byggen sies fra og tilbage er denne søde væske … Har man hang til sød lyst øl så er noget af svaret her.
Det har en MEGET sød smag men ingen alkohol, men duften er ikke til at tage fejl af !
Når man ankommer til et whisky distilleri vil denne "atypiske" duft mange gange møde en ude på gårdspladsen.
Fortsættelse følger…
AFTAPNING
Når whisky skal på flaske
De færeste distillerier har deres eget aftapnings og opfyldnings system.
Glenfiddich er en af de få i Speyside området der selv aftapper og hælder deres whisky på flaske.
Når whiskien forlader tønden og kommer over på en flaske standser processen og smag, aroma m.v. forbliver nogenlunde intakt.

 

How to Handle Your Drink – The Allied Distillers Way
Natural history of whisky

How does whisky get from the distillery into your glass? Starting in the distillery, the boiling, mashing and distilling of raw materials is largely driven by bulk processing equipment and vessels, mixing and transforming the ingredients to put them on the right path to becoming the liquid in your glass. Yet there are essential activities such as turning valves, maintaining equipment and performing manual handling which can present risks to operators, and the implications of a poorly designed work environment are the same as in any process industry – muscle strains and difficulty performing tasks.

The whisky is then poured into barrels, which must be moved to and from the confined environment of the warehouse racks where they stay for several years, ageing with the help of the surrounding wood and air, as so eloquently described on the label of your whisky bottle. Manually handling these wooden whisky barrels (of various sizes, some weighing half a ton!) requires a great deal of "knack" and skill, and although a veteran barrel handler can make it look easy, a naive person attempting the same task will probably struggle to move the load. Finally the contents are decanted, perhaps blended, and then bottled on a semi-automated line involving dozens of different tasks, from loading the empty bottles, to placing labels and caps, to handling full cases of the product onto pallets.
Ergonomics considerations

As you will now realise, some strenuous work has gone into your whisky, and failure to address the ergonomics and manual handling considerations for many of these situations can lead to injuries over time. A good example in managing ergonomics risks has been set for the industry by Allied Distillers Limited (ADL), producers of popular brands such as Laphroig, Miltonduff, and Ballentines. ADL have been clients of System Concepts for several years, commisioning our consultancy and training services to address their unique manual handling and ergonomics concerns. In particular they have trained dozens of manual handling risk assessors through our customised training, focusing on areas where the risks are greatest, such as handling casks in the warehouse racks. They have recently extended the training programme to cover tasks on the bottling line which are more likely to be of a repetitive nature, so that good workstation and task design are of prime importance. Making full use of the checklists contained within our ergonomics training, the ADL assessors quickly assess a task and identify any potential risk factors, carrying out more detailed analysis if necessary. Most importantly, they are able to develop solutions which reduce the risk, from simple modifications to the bottling line to more substantial engineering changes such as manual handling devices.

ADL's Safety Engineer says: "We are happy with the checklist based approach because it is consistent, and helps the assessor to identify problems they may have otherwise overlooked."

System Concepts has a strong record of providing ergonomics support to the food and drink industry, with clients as diverse as The Brewers' and Licensed Retailers Society, The Scotch Whisky Association, Cadbury, Mars, Carlsberg-Tetley, and Victoria Wine. Please contact us if you would like to know more about applying ergonomics to your operations.

Whisky shops around the world

Andorra whisky shops

WHISKY SHOPS AROUND THE WORLD.

Whisky Shops, stores and bars selling whisky, whiskey or bourbon and other places worth a visit sorted by country.

 

  COUNTRY : WHISKY SHOP REMARK :
Andorra whisky shops Andorra Whisky shops in Andorra and other places worth a visit.
belgique Belgique Whisky shops in Belgium and other places worth a visit.
Canada Canada Whisky shops in Canada and other places worth a visit. (Only 1 shop at present time)
Denmark. whisky shops Denmark Whisky shops in Denmark / Danmark and other places (Pubs / Bars) worth a visit.
Germany whisky shops Germany Whisky shops in Germany / Deutchland and other places worth a visit.
Netherlands / Holland whisky shops Holland Whisky shops in Holland / The Netherlands and other places worth a visit.
Italy whisky shops Italy Whisky shops in Italy and other places worth a visit.
Philippines whisky shops Philippines Whisky shops in Philippines and other places worth a visit.
Portugal whisky shops Portugal Whisky shops in Portugal and other places worth a visit.
Schweiz whisky shops Schweiz Whisky shops in Schweiz / switzerland and other places worth a visit.
Scotland whisky shops Scotland Whisky shops in Scotland and other places worth a visit.
Spain whisky shops Spain Whisky shops in Spain and other places worth a visit.
Sweden whisky shops Sweden Whisky shops in Sweden and other places worth a visit.
UK / United Kingdom whisky shops UK Whisky shops in UK / United Kingdom and other places worth a visit.
USA / America whisky shops USA Whisky shops in USA ./ America and other places worth a visit.

 

Btw: If your country is not present or you cant find a shop remember to check the :
Whisky link page for whisky selling web sites
.
Thank you for any suggestions. If your local shop isn’t here send us a mail with you recommendation.
Please add the shops name, address and your comment.

FAQ – Frequently Asked Questions about Whisky

FAQ – Frequently Asked Questions about Whisky

Due to a lot of questions sent to us by e-mail , we will try to answer most possible frequently asked questions about whisky here..

Whisky FAQ – Frequently Asked Questions about Whisky is divided into sections – hope you can use the information below for any type of question you may have.


FAQ – Frequently Asked Questions about Whisky
Price : Q: I found a old bottle of whisky with bla…bla.. bla.. is how much is it worth ?
A: Please se our page with hints here
Selling / buy whisky : Q: I live in ? and are searching for a whisky called ? where can i buy it ?
A: AWA.dk is a none selling, none profit whisky academy. For price, info etc. check our links to Whisky-shops or distillers
Aging :

Q: I found an old bottle of whisky in my cellar is it drinkable ?
A: Whisky do NOT mature or change while on bottle. If not exposed to exteame heat or cold it should be drinkable.
For other hints check our Whisky glossary

How old is awa.dk?

The website was established 28th of february 1998. So in 2018 we celebrate 20 years going strong. Members more or less drinking whisky since 1984… so lots of knowledge.

Manufactor

Q: Who updates and host awa.dk

A: Website is done by Gregers Inoue – https://www.inoue.dk

 

Q: Some of the photo’s looks different and cool, what’s the origin?

A: Most pictures are made by https://foto-labo.com/

Types of whisky : Q: What is the difference between whisky, whiskey , bourbon etc.
A: Please check our Whisky glossary for details.
alt.drinks.scotch-whisky FAQ

alt.drinks.scotch-whisky FAQ
alt.drinks.scotch-whisky
> Where may I read the FAQ to this group?
= = = = = = = = = = = = = = = = = = = = = =

Q: The newsgroup is about scotch whisky. No?
A: The newsgroup is about scotch whisky, yes.

Q: Is whiskey spelled with or without an ‘e’?
A: I think you just answered your own question there, mate.


Q: I don’t know how much water I should add to my Ardbeg 22.
A: Send us your bottle of Ardbeg 22, and we shall return it filled with what we feel is an appropriate amount of water.

Q: The Ardbeg 22 you sent back to me is now perfectly clear, whereas before it was amber in color–what gives?
A: The newsgroup is about scotch whisky, yes.

Q: What to do with the Loch Dhu?
A: Word has it you can do the Dhu in the dumpster.

Q: What’s with that funny perfumy taste with the Bowmore 12?
A: What perfumy taste?

Q: How many ice cubes should I put in my Glenlivet 1961?
A: The history of the guillotine goes back well before the French Revolution. The French doctor Joseph Ignace Guillotine (1738-1814) was supposedly the one who invented the guillotine, but a machine similar to the guillotine had already been built in Germany, England, Italy, Scotland, and Persia. The guillotine itself wasn’t just the machine that was used for executions. When it was used in Germany, England, and Persia, the guillotine wasn’t used in public or for executions. It was used on the farm. It was an axe which was used in slaughtering poultry. So basically, the guillotine was invented or had been used by people who were working on farms. Designed to make execution more humane, the guillotine quickly became a symbol of tyranny during the French Revolution. Victims were placed on a bench, face down, and their necks positioned between the uprights. The actual beheading was very quick, taking less than half a second from blade drop to the victim’s head rolling into the waiting basket. However, debate rages over whether the quickness of the execution was humane or not, as many doctors put forward the notion that it could take up to 30 seconds before the victim lost consciousness. That piece of gruesome news would not have worried the crowd, which continually called for aristocratic and royalist blood to be spilt. An estimated 40,000 people have already lain under the tumbrils to die under Madame Guillotine.

Q: How much Mohr could a Glen Mohr Mohr if a Glen Mohr could Glen Mohr?
A: You have clearly had one dram too many.

 

Q: Some says that alcohol kills Covid-19/Corona, can I drink whisky in ordre to prevent the virus?

A: We are currently testing a lot, to check up on your question!

Price and value of whisky ?

Sorry but links below may no longer work.

We do not supply price or sell whisky. In order to find value search with google.


Price and value of whisky


Searching for value and valuation of old bottle of whisky ?


What is the value of my old whisky Bottlings


Price and value of whisky bottling
Sorry but we are unable to give you an exact value of your bottling. There are millions of different bottlings, collectors value and different interest. We haven't seen a database with price information of world whiskies (like stamps and coins) !
Whenever we have time and are able to set value or price information on single bottlings we will update our Whisky index. But then again the price information is only a hint and it may vary from country to country and in time. (So please only use it as a guideline.)


We can recommend you to take a look at http://www.mctears.com or http://mctears.co.uk in order to search for older bottlings !

The price information on our testpage or in our whiskyindex are guidelines and printed on the given time.

For real-time price information you should check the shops or whisky webselling sites.
or you could search on e-bay for whisky


bottlebooks if your are looking for value of empty bottle check : Digger Odell Bottle price guides sometimes gives you the value of old bottle or decanters..

The old glenfiddich value search are no longer available..

 

Rare Scotch whisky tops world record auction price

A 157-year-old whisky was sold for more than £29,000, $59,200, setting what is thought to be a world record auction price for a bottle of Scotch. The Bowmore single malt, which was bottled in 1850, was sold at McTear’s auctioneers in Glasgow for £29,400 to an anonymous telephone bidder, beating the distillery itself.

The price, which included buyer’s premium, comfortably beat the pre-sale estimate of between 15,000 and £20,000. The whisky, which was was sold on behalf of a private owner, is the oldest known bottle of Bowmore in existence. An auction spokesman said the sale came despite the bottle’s cork dropping into the whisky itself. Bowmore’s brand director Glen Moore said they had planned to bring the bottle back to the distillery to take pride of place in its new visitor centre on the island of Islay, off Scotland’s west coast.

“We bid beyond the value limit we had set ourselves, but unfortunately, the winning bidder went beyond that,” he said. “There are some serious whisky collectors around the world, and we know Bowmore is incredibly popular amongst them.” Twin brothers William and James Mutter operated the distillery from the 1850s until the early 1890s when Bowmore Distillery Company Limited was formed.

The bottle was presented to William Mutter in 1851 at the time of him giving up his share of the distillery and has remained in the family for generations. In 2005, a businessman paid £32,000 for a 1942 bottle of Dalmore 62 Single Highland Malt Scotch Whisky. A bottle of Glenavon Special Liqueur Whisky from the 1850s sold at auction in London for £14,850 last year. afp

Try  a to google the whisky or search for whisky auction

http://www.dramnation.com/auction.htm