strange and unusual terms in the world of whisky
- Emma Gibbs
- Jan 30, 2024
- 2 min read
Dipping dogs, monkey shoulders, unicorns – you may have come across some very strange terms in the world of whisky and whisky production. But what on earth do they mean?
Alligator Char:
A 55-second burn to char the inside of new bourbon barrels which causes the oak staves to crack and peel, giving the appearance of alligator skin.
Angels’ Share:
The term for the portion of whisky that evaporates during ageing in the barrel. It's said that the angels claim their share of the spirit, leaving behind a richer, concentrated whisky for us mere mortals.
Hogshead:
Nothing to do with Harry Potter, but a commonly used cask for maturing whisky, which can hold approximately 250 litres.
Dipping Dog:
A cylindrical device used by distillery workers in the early 20th century to steal whisky from casks. The ‘dipping dog’ would be attached to a chain or rope and secured to the workers’ belts.
Hot Toddy:
A medicinal drink, made with Scotch, sugar, honey, lemon and herbs, originally developed and prescribed by Scottish doctors in the 18th century to ‘cure’ the cold and flu symptoms of their patients.
Jigger:
Originally the name used for an illicit distillery but nowadays a jigger is a small measuring cup used to accurately measure spirits for cocktails.
Monkey Shoulder:
An injury commonly suffered by 20th century maltmen, sustained due to the repetitive nature of ‘turning’ the malt with a shiel (type of shovel). The term has been applied by William Grant & Sons to a brand of blended whisky.
Quaich:
A small two-handled Scottish drinking bowl, traditionally carved from one piece of wood. In the past it was commonly used in the Highlands and Islands for offering a welcoming drink to guests but nowadays reserved mainly for ceremonial use.
Unicorn:
Not mythical creatures but a rare and highly sought-after bottle of whisky that is extremely challenging to find – and with a stratospheric price tag!
Worm Tub:
A type of condenser used in whisky making which has copper pipes which are coiled like a worm and sit in a huge vat of cold water usually outside of the distillery. Only a handful of Scotch whisky distilleries still use them.
Wort:
Liquid extracted from the mashing process containing the sugars which will be fermented into alcohol.
Comment below if you can think of any others.
Comments