威士忌术语词汇表(一) A~T

英文是威士忌世界地图第二版附录的GLOSSARY原文,中文是翻译

Entries in SMALL CAPS are cross-references within the Glossary.

词汇表中,词条里用大写字母表示的词条是交叉引用。

Age statement An age on the label refers to the youngest component. Remember that age is not necessarily a determinant of quality.

Age statement 标签上的酒龄(age)指的是最年轻的酒液陈酿的时间。须知酒龄(age)不一定是酒质的决定因素。

ABV (alcohol by volume) The alcoholic content of a whiskey expressed as a percentage of the total volume of liquid. By law, Scotch whisky must be 40%abv or more. See also PROOF.

ABV (alcohol by volume) 威士忌的酒精含量的一种表示方法,以酒精液体的体积的百分比表示。根据法律,苏格兰威士忌必须达到40% ABV以上。可参考PROOF词条。

Angel's share As a cask breathes during MATURATION, so some of the alcohol will evaporate. This is known as the "angel's share". In Scotland, it accounts for a two per cent loss of each cask's volume every year.

Angel's share 酒液与木桶互相作用,在熟成(熟成的含义见词条MATURATION)过程中,一些酒精液体会蒸发掉。这被称作“Angel's share”。在苏格兰,每年每个桶中酒液的体积会减少2%。

Backset See SOURMASHING.

Backset 见词条SOURMASHING。

Barley Barley contains naturally occurring enzymes that, once MALTED, aid in the conversion of starch into frementable sugars. A percentage of malted barley is therefore added to the MASH of cereals in the production of virtually all types of whiskys, while single malt uses 100 per cent malted barley.

Barley 大麦大麦含天然的酶母,一旦开始发芽(发芽的含义见MALTED词条),酵母就有助于将淀粉转化为可自行分解的糖。因此,在几乎所有类型的威士忌的酿造中,会添加一定比例的发芽大麦(麦芽)到各种谷物形成的醪液(醪液的含义参见词条MASH)中,而单一麦芽威士忌使用100%的发芽大麦(麦芽)。

Barrel Term used to define a 200-litre (44-gallon) Americam OAK CASK.

Barrel 一种桶,威士忌术语用来定义200升(44加仑)的美国橡木桶。

Beer (USA) Alcoholic liquid to be distilled, aka. WASH.

Beer ( 美国的威士忌术语)发酵完成要被蒸馏的酒精液体(5~6%abv),又名WASH。

Beer still (USA) The first still (normally a COLUMN STILL) in DISTILLATION.

Beer still (美国威士忌术语)蒸馏过程中的第一次蒸馏(通常是柱式蒸馏器)。

Blended whisky A mix of GRAIN WHISKY with MALT (in Scotland) or BOURBON/RYE (America) . Ninety-three per cent of the scotch whisky sold globally is blended.

Blended whisky 调和型威士忌谷物威士忌与麦芽威士忌(苏格兰)的混合或波本威士忌/黑麦威士忌(美国)。全球销售的苏格兰威士忌中有93%的是调和型的

Bourbon American WHISKEY style, which must conform to the to the following rules:to made from a MASH containing at least 51% CORN (maize); distilled to a maximum of 80%ABV (160° PROOF); and aged in new CHARRED OAK BARRELS at a srength of no higher than 62.5%ABV(125°) for at least two years.

Bourbon 美国威士忌的一种类型,它必须符合下列规定:由含有至少51%的玉米(maize)的谷物混合物酿造成;蒸馏的酒液的酒精度不可超过80%ABV(160 °PROOF);在新的内壁烧焦的橡木桶中陈年至少两年,其酒精度不可超过62.5%ABV(125° PROOF)。

Butt A 500-litre(110gallon) ex-sherry CASK used for maturing SCOTCH WHISKY.

Butt 一种500升(110加仑)的原雪莉桶(ex-sherry指第一次装的酒是雪莉酒),用于熟成苏格兰威士忌。

Caramel A permitted additive used in many whiskies (but banned in BOURBON production) to adjust the colour of the spirit to ensure consistency between batches. Heavy use dulls aroma and gives a bitter finish.

Caramel 焦糖色,在许多威士忌中允许使用的一种添加剂(但在波本威士忌生产中是禁止使用的),用来调整酒液的颜色,以确保各批次之间的一致性。大量的使用会使香气变沉闷,并产生苦涩的尾韵。

Cask All-encompassing term referring to the different types of OAK containers used for maturing whisky.

Cask 桶,所有的cask这个词都指的是用于熟成威士忌的各种类型的橡木容器。

Charcoal mellowing This technique, which defines TENNESSEE WHISKEYS, involves passing the new spirit through vats of charcoal prior to ageing.

Charcoal mellowing 木炭醇化,一种技术,用来区别定义田纳西威士忌,新蒸馏出的酒液在陈年之前要通过各种木炭过滤。

Charring All American BARRELS are charred prior to use, creating a layer of active charcoal that acts as a filter to help remove harshness and other unwanted immature aromas. CHARCOAL MELLOWING accelerates this process.

Charring 烧焦炭化所有美国桶在使用前都要进行烧焦,形成一层活性炭,起过滤作用,以帮助去除粗糙和其他不想要的不成熟香气。木炭的醇化( CHARCOAL MELLOWING)也促进了这一过程。

Clearic See NEW MAKE.

Clearic 苏格兰威士忌术语,新蒸馏出来的酒液,参见词条NEW MAKE。

Condensing The final part of DISTILLATION where alcohol vapour is turned back into liquid.

Condensing 冷凝,蒸馏的最后环节,在那里酒精蒸汽变成酒精液体。

Corn The main cereal used in BOURBON production, corn adds a fat sweetness to the final spirit. Also used in Canada and in production of GRAIN WHISKEY.

Corn 玉米,在波本威士忌酿造中主要使用的谷物,玉米赋予酒液丰满的甜味。玉米也被用于加拿大威士忌和谷物威士忌的酿造。

Corn whiskey American whiskey style. By law, corn whiskey must be made from a minimum of 80 per cent corn. No minimum ageing requirements.

Corn whiskey 玉米威士忌美国威士忌的一种类型。按照法规,玉米威士忌必须由不少于80%的玉米原料酿造而成。没有最低陈年时间的要求。


Dark grains The name for the mix pot ale (high protein residue after first DISTILLATION) and DRAFF, which is sold as nutritious animal feed.

Dark grains 混合罐中艾尔啤酒?(第一次蒸馏后的富含蛋白质的残留物)和酒渣的混合物,作为动物的营养饲料出售。

Distillation The process that sets spirits apart from wine or beer. Because alcohol boils at a lower temperature than water, if an alcoholic liquid(BEER/WASH) is heated in a still, the alcohol vapour will be driven off in preference to the water, thereby increasing the alcoholic strength and concentrating the flavours contained within the WASH.

Distillation 蒸馏,使wine(葡萄发酵的酒液)或beer(谷物发酵的酒液)成为烈酒(spirit指酒精含量高的酒液)的过程。因为酒精比水的沸点低(水的沸点大约在100℃,酒精的沸点大约在78℃),所以在蒸馏器中加热酒精液体(BEER/WASH),酒精蒸汽将优先于水被蒸发出去(对酒精进行收集),从而能提高酒精度数并浓缩wash酒液中包含的香味。

Doubler (USA)The simple POT STILL in which the alcohol from the first DISTILLATION is redistilled to produce the final spirit.

Doubler 双重蒸馏美国威士忌术语,通过简单的壶式蒸馏器第一次蒸馏后再次进行蒸馏,以产生最终的酒液。

Draff The spent grains that are left after all the sweet liqiud (WORTS) has been extracted from the mash tun. It is sold as animal feed.

Draff 谷物渣是甜醪(谷物汁)从谷物糊罐子中提取出来后残留下来的。它作为动物饲料出售。

Dram Though widely thought of as a Scottish term meaning a drink of whisky,"dram" is of Latin origin and refers to a small measure of any spirit.

Dram “dram”这个词是苏格兰威士忌用语,被普遍地认作指的是一小杯(dram)威士忌,但它起源于拉丁语,指任何一种烈酒的小计量单位。

Drum maltings The most common method of MALTING BARLEY. These huge plants contain large horizontal drums where the green malt GERMINATES.

Drum maltings 滚筒发麦, 大麦发芽(发麦)最常用的方法。这些大型工场含有大型横轴的滚筒结构物,在那里绿色麦粒(green malt)进行发芽。(发麦过程含发芽和终止发芽)

drum maltings

Esters Chemical compounds created during FERMENTATION. Typically a floral and intensely fruity aroma.

Esters 酯类物,发酵过程中产生的化合物。具有典型的花香和强烈的果香。


Feints Final alcohols at the end of second DISTILLATION (aka.tail, after-shots).

Feints 第二次蒸馏末尾时最终得到的酒精液体(aka.tail, after-shots 也称作尾段酒液)。

Fermentation The process by which sugar-rich WORT is converted into alcohol by the addition of YEAST and vital in the creation of flavour.

Fermentation 发酵,添加酵母将富含糖分的WORT(麦芽汁)转化成酒精的过程,对酒的风味的形成有至关重要的作用。

First-fill A slightly confusing Scottish/Irish/Japannese term, referring to CASKS. When a distiller refers to a barrel as being "first-fill", he means that it is the first time it has been filled with Scotch (or Irish, Japanese etc.)whisky. Because these industries tend to use second hand CASK it is not however the first time it has been filled. See also REFILL.

First-fill 略微让人困惑的苏格兰/爱尔兰/日本威士忌术语,指的是桶。当蒸馏师将桶称为“first-fill”(初填桶)时,他的意思是这是第一次用苏格兰威士忌(或爱尔兰威士忌、日本威士忌等)来装填。这些行业倾向于使用二手桶,因而这类桶不是第一次被用来装填威士忌。参见词条REFILL。

Floor maltings Traditonal way of MALTING barley. The damp grain is spread on a floor and left to GERMINATE, periodically being turned by shovels or ploughs. Today, floor maltings have been mostly replaced by DRUM MALTINGS. See also SALADIN BOX.

Floor maltings 地板发麦,大麦发芽的传统方法。湿润的谷物散开遍布在地板上用来发芽,定时地被铲子或犁进行翻面。如今,地板发麦大多被滚筒发麦(DRUM MALTINGS)所取代。参见词条SALADIN BOX。

Floor maltings

Foreshots The first spirit to appear in the final DISTILLATION. Foreshots are high in alcohol, contain volatile compounds, and are re-distilled with FEINTS and low wines in the DISTILLATION (aka. HEAD).

Foreshots 在最后的蒸馏过程中首先蒸馏出的spirit(酒精度高的酒液)。在蒸馏过程中,首段蒸馏出的酒液,酒精含量高,含有挥发性化合物,与尾段酒液和低酒精度的wine酒液混合再次进行蒸馏。(也称为HEAD)

Germination Process in whitch the BARLEY's growth is nurtured during MALTING.

Germination 发芽,发麦过程中大麦的生长过程。

Grain whisky Made from a mix of small percentage of MALTED BARLEY and either CORN of wheat and distilled to under 94.8%ABV in a colunm still. The Scotch Whisky Act decrees that grain must possess the character of the cereal from which it is made.

Grain whisky 谷物威士忌,由少量大麦芽和玉米的混合物酿造成,在柱式蒸馏器中蒸馏出的酒液的酒精度低于94.8%ABV。苏格兰威士忌法令规定谷物威士忌必须具有酿造原料的谷物特性。


Heads See FORESHOTS.

Heads 在最后的蒸馏过程中首先蒸馏出的spirit(酒精度高的酒液)。参见词FORESHOTS。

High wines (USA) The final spirit produced from second distillation in the DOUBLER (aka. doublings).

High wines 美国威士忌用语,在双重蒸馏器中,第二次蒸馏产生的最终的高酒精度酒液。(也称为doublings)

Hogshead Type of CASK, mostly made from American OAK, with a capacity of 250 litres (55 gallons, aka. hoggies).

Hogshead 一种类型的木桶,主要由美国橡木制成,容量为250升(55加仑,又名hoggies)。


Indian whisky A somewhat controversial term since the Indian industry does not conform to the globally recognized definition of whisky being exclusively a cereal-based spirit and permits "whisky" to be made from molasses.

Indian whisky 印度威士忌,一个颇具争议的术语,因为印度威士忌产业不符合全球公认的威士忌的定义,威士忌仅以谷物为原料,但印度允许用糖蜜酿造。

Irish whiskey Although there are only three distilleries operating in Ireland each makes its whiskey in a different fashion. Cooley uses double DISTILLATION and PEAT.

Irish whiskey 爱尔兰威士忌,尽管在爱尔兰经营的酒厂只有三家,但每种酒厂都以不同的方式酿造威士忌(爱尔兰威士忌一般使用三重蒸馏,风味清新轻盈)。Cooley使用双重蒸馏和具有泥炭风味。

Bushmills uses triple DISTILLATION of unpeated MALTED BARLEY. Irish Distillers produces IRISH POT STILL whiskey that, though unpeated and triple-distilled, uses a mix of unmalted and MALTED BARLEY in the MASHBILL.

Bushmills Bushmills是爱尔兰的威士忌蒸馏厂,用三重蒸馏的方式和使用不经泥煤烘干的麦芽(大麦麦芽)。Irish Distillers(爱尔兰的一家威士忌蒸馏厂)生产爱尔兰壶式蒸馏的威士忌,虽然使用的是不经泥煤烘干的麦芽(无泥煤味)和三重蒸馏的方式,使用是未发芽的大麦和麦芽混合的谷物。

Lincoln County Process The technique that separates TENNESSEE WHISKEY from BOURBON. This involves passing the new spirit through beds of CHARCOAL to remove harsh elements (aka. leaching/mellowing).
Lincoln County Process Lincoln County酿造工艺,将田纳西威士忌与波本威士忌区分开。它让新酒通过木炭床来过滤,以去除尖锐粗糙的元素(又称过滤/醇化)。

Liquor (USA) The hot water used in MASHING.

Liquor:美国威士忌用语,谷物糖化过程中使用的热水。

Lomond Still A POT STILL that contains adjustable plates in its neck, which increases REFLUX and gives the resulting spirit a characteristic oily/fruity quality.

Lomond Still 一种壶式蒸馏器,在其颈部装有可调节的控制盘,可增加回流,使酒液具有独特的油性/水果味。

Lyne arm/lie pipe Aka. swan neck. The top part of a POT STILL, which leads from the body of the still to the CONDENSER. The angle of the lyne arm will have an impact on the character. An upwards angle encourages REFLUX and tends to make a lighter spirit, a down angle tends to produce a heavier spirit.

Lyne arm/lie pipe Lyne臂,又称天鹅颈。在壶式蒸馏器的顶部,它连接着蒸馏器的主体和冷凝器。Lyne臂的角度会对酒质产生影响。向上倾斜的角度有助于回流,易于形成使较轻盈的酒液,向下倾斜的角度往往会形成更厚重的酒液。


Malt The process that makes the starch available to the distiller through steeping the dormant BARLEY in water, GERMINATING it to start growth and then arresting the barley's growth by drying it in a kiln. This can be done in FLOOR, DRUM, or SALADIN MALTING plants.

Malt 发麦,包含发芽和终止发芽,将休眠的大麦浸泡在水中,使大麦发芽,大麦开始生长,然后在窑中烘干,从而阻止大麦生长的过程。这可以使用FLOOR式发麦, DRUM式发麦,或SALADIN式发麦。

Mashing Process by whitch cereal starch is converted into fermentable sugars.

Mashing 糖化,谷物淀粉转化为可用来发酵的糖的过程。

Mashbill Term used to describe the mix and percentage of different cereals used in whisky-making.

Mashbill 谷物成分比例,威士忌用语,用来描述威士忌酿造中使用的不同谷物的混合比例。

Maturation The final part of the whisky-making process takes place in CASK and provide up to 70 per cent of a whisky's final flavour (and its colour).

Maturation 熟成,酿造威士忌的最后一环节,在木桶中进行,威士忌的最终的风味(和颜色)的70%来自于木桶熟成这一环节。(有的人认为威士忌60%的风味来自于熟成这一环节,有的人认为铜是威士忌风味的主要来源)

Mothballed Term referring to a distillery that has been closed but has not been decommissioned.

Mothballed 威士忌用语,指已关闭但尚未退役的蒸馏厂。


NAS Shorthand for a whisky with No Age Statement on the label.

NAS No Age Statement的缩写,威士忌酒标上对威士忌无年份的声明。

New make An alternative Scottish term for newly distilled spirit. Aka. CLEARIC in Scotland and WHITE DOG in the USA.

New make 苏格兰威士忌术语,新蒸馏出来的酒液的另一种叫法。又可看成,苏格兰威士忌术语里的CLEARIC和美国威士忌术语里的WHITE DOG。


Oak Legally all Scotch, American, Canadian, and Irish whisk(e)y must be aged in oak BARRELS. During MATURATION, the whisky interacts with the aromatic extractives present in the wood. This interplay between spirit and oak adds to a whisky's complexity.

Oak 橡木,依据规定,所有苏格兰、美国、加拿大和爱尔兰的威士忌必须在橡木桶中陈酿。在熟成过程中,威士忌与木头的芳香物相互作用。酒液和橡木的相互作用增加了威士忌的复杂性。


Peat(ing) Peat plays an important role in the aroma of many whiskies. Semi-carbonized vegetation laid down over thousands of years on wet acidic boggy groud: peat is cut, dried, and then burnt in the kilning process in order to impart a smoky aroma to final spirit.

Peat(ing) 泥炭在许多威士忌的香味中起着重要作用。泥炭是几千年来在潮湿的酸性沼泽地里形成的半碳化植物:泥炭被切块、干燥,然后在烘烤窑过程中烘烤,以赋予酒液烟熏味。

Phenols The chemical term for the aromatic coumpounds given off when PEAT is burnt. They are measured in phenolic parts per million (ppm) and the higher the ppm, the smokier the whisky. The ppm measurement refers to the MALTED BARLEY and not the NEW MAKE spirit. Up to 50 per cent of the phenols are lost in the distilling process.

Phenols 酚类物,烘烤泥炭时产生的芳香化合物的化学术语。酚类物以百万分之酚类含量(ppm)来衡量,ppm数值越高,威士忌的烟熏味就越重。ppm的测量指的是大麦麦芽中的酚类含量,而不是酒液中酚类的含量。多达50%的酚类物在蒸馏过程中损失掉。

Proof A measurement of alcoholic strength now only used (on labels) by American distillers. American proof is exactly double the ABV (ALCOHOL BY VOLUME) measurement, ie. 40%ABV equals 80° USA proof.

Proof 只是美国蒸馏厂目前使用(在标签上)酒精强度的量度。美国的 proof正好是ABV(酒精体积)量度的两倍,即40%ABV等于80°USA proof。

Pot still The copper kettle-style stills used in batch DISTILATION.

Pot still 铜制的壶式蒸馏器用于批量蒸馏。


Quarter cask Contains 45 litres (10 gallons); its use has been revived recently as a way to inject a large amount of fresh OAK into a young whisky.

Quarter cask 夸特桶,容量45升(10加仑),最近它又被重新使用了,作为一种向年轻的酒液中注入大量新鲜橡木风味的方法。桶越小,威士忌的熟成时间越短,威士忌风味受木桶的影响更大。

Quercus The Latin term for OAK. The most commomly used varieties used in whisky are:Q. alba of American white OAK; Q. robur of European OAK; Q.petraea or sessile/French OAK, and Q.mongolica or mizunara/Japannese OAK. Each has its own range of aromas, flavours, and structure.

Quercus OAK(橡木)的拉丁语。威士忌中最常用的品种有:美国白橡木Q. alba、欧洲橡木Q. robur、Q.petraea或无柄/法国橡木、Q.mongolica 或 水楢/日本橡木。每一种橡木都有它自己的香气、味道和材质结构。(mizunara,日语罗马音,水楢)


Rackhouse American term for a warehouse.

Rackhouse 美国的用语,仓库的意思。

Rancio Tasting term used to describe the exotic, leathery/musky/fungal notes found in very old whiskies.

Rancio 品鉴用语,用来描述在非常老的威士忌中发现的奇异的、皮革/麝香/真菌味。

Refill Term given to CASKS that have been filled once already with SCOTH WHISKY.

Refill 威士忌用语,重填桶,它已经用苏格兰威士忌装填过一次的。

Reflux Technical term referring to the CONDENSING of alcoholic vapour within the still (ie. prior to it reaching the CONDENSING system), which turns back into liquid and is redistilled. Reflux is one way of lightening the spirit and removing unwanted heavy elements and can be promoted through still shape as well as by the speed of DISTILLATION.

Reflux 回流 ,威士忌酿造技术用语,指在蒸馏器内使酒精蒸汽凝结(即在它到达凝结系统之前),使它变成液体并再进行蒸馏。回流是使酒液变得轻盈和去除不需要的厚重物质的一种方法,可以由蒸馏器的形状以及蒸馏速度来实现回流。

Ricks American term for the wooden supports that whiskey BARRELS lie on during MATURATION. Traditional, tall, metal-sided RACKHOUSES are also called ricked warehouses. Also used to describe the stacks of sugar-maple that are burnt to give the active CHARCOAL bed through which TENNESSEE WHISKEY is filtered.

Ricks 堆,美国威士忌用语,指威士忌酒桶在熟成过程中所放置的木制支架。传统的、高大的、有金属墙面的货架房也叫ricked仓库。还用来描述成堆的糖枫炭,经过燃烧,得到活性炭床,通过这个床田纳西威士忌被过滤。

Rye (USA) Cereal used in the production of RYE WHISKEY, BOURBON, and Canadian whisky. Rye gives an acidic, mouthwatering effect, with aromas of sourdough, citrus, and on intense spiciness.

Rye 黑麦,美国威士忌用语,一种谷物用于生产黑麦威士忌、波本威士忌和加拿大威士忌。黑麦具有酸性、生津的效果,还带有酸面团、柑橘的香气和强烈的辛辣口感。

Rye whiskey (USA) Legally a rye whiskey is one made from a MASHBILL containing a minimum of 51 per cent rye, which conforms to the regulations governing (USA) STRAIGHT WHISKEY.

Rye whiskey 黑麦威士忌,美国威士忌用语,从法规上讲,黑麦威士忌须由含有至少51%黑麦的成分的谷物混合物酿成,它遵照美国STRAIGHT WHISKEY的规定。


Scotch whisky Must be produced in Scotland at a distillery, from MALTED BARLEY (to which other whole cereals can be added) which is then MASHED, converted to a fermentable liquid through the BARLEY'S own enzymes, FERMENTED with YEAST, distilled to less than 94.8%ABV, matured in Scotland in OAK CASKS not exceeding 700 litres (154 gallons) in size for a minimum of three years and bottled at no less than 40%ABV. Nothing other than water and spirit CARAMEL are permitted to be added.

Scotch whisky 苏格兰威士忌必须在苏格兰的蒸馏厂中生产,由大麦(其他谷物可加到大麦中)捣碎,随后进行糖化,然后通过大麦自身含的酶转化成可发酵的液体,用酵母发酵,酒液蒸馏到不高于94.8%ABV的酒精度,在苏格兰地区用橡木桶熟成,橡木桶的尺寸不超过700升(154加仑),至少陈酿3年,瓶装时酒液酒精度不低于40%ABV。除了水和酒液以外,焦糖色是允许添加的。

Saladin box A method of MALTING that sits halfway between a traditional FLOOR MALTING and a modern DRUM MALTINGS, in which the GERMINATING BARLEY is placed in a large open-topped box and turned using a screw mechanism.

Saladin box 在传统的地板式发麦和现代的滚筒式发麦之间的一种方式,其中发芽中的大麦放在一个大的上端开口的盒子里,用螺旋机械装置翻转.

Saladin box

Single barrel (USA) A slightly confusing term; the whiskey in the bottle comes from a single BARREL, but each batch of a single BARREL whiskey may comprise more than one BARREL.

Single barrel 单桶威士忌,美国威士忌用语,一个稍微让人感到困惑的用语;装瓶的威士忌来自单个桶(BARREL),但是每个批次的单桶威士忌可以由多个桶组成。

Sourmash(ing) (USA) The non-alcoholic liquid residue left at the end of the first DISTILLATION, which is then added to the mash in the fermenter. This can make up to 25 per cent or more of the total liquid in the fermenter. Adding this souring agent to the mash eases FERMENTATION. Every BOURBON/TENNESSEE WHISKEY is sourmashed (aka. BACKSET, spent beer, stillage).

Sourmash(ing) 酸浆,美国威士忌用语,在第一次蒸馏结束时留下的不含酒精液体的残留物,然后加入发酵罐中的谷物泥浆中。这可以占发酵罐中全部液体的25%或更多。在谷物浆中加入这种酸味剂有助于发酵。每种波本威士忌/田纳西威士忌都是需要加入酸浆的。(又称BACKSET, spent beer, stillage)

Straight whiskey (USA) Any whiskey made from a minimum of 51 per cent of any one grain (corn, rye, wheat) distilled to 160° PROOF (80%ABV), aged at no more than 125° PROOF (62.5%ABV) for a minimum of two years in new CHARRED OAK BARRELS and bottled at a a min of 80° PROOF (40%ABV). NO CARAMEL addition or flavour enhancement is allowed.

Straight whiskey 美国威士忌用语,威士忌由一种谷物(玉米、黑麦、小麦),这种谷物的成分含量至少要达到51%;蒸馏至160°PROOF(80%ABV)的酒精度;不高于125° PROOF (62.5%ABV)酒精度的酒液在全新的橡木桶中陈酿至少两年;瓶装时酒液的酒精度不低于80° PROOF (40%ABV);不允许添加焦糖色和香味添加剂。


Tennessee whiskey Is controlled by the same regulations as BOURBON, but distillers in Tennessee filter the new spirit through beds of maple CHARCOAL (aka. the LICOLN COUNTY PROCESS).

Tennessee whiskey 田纳西威士忌会受到波本威士忌的规定的管制,但是田纳西的蒸馏厂会将酒液用糖枫炭进行过滤(又称the LICOLN COUNTY PROCESS)。

Thumper Another name for a DOUBLER. The thumper is filled with water through which the low wines pass-a process that helps remove some of the heavier alchohols. As it does, it makes a "thumping" sound.

Thumper 双重蒸馏器的一个别称。thumper蒸馏器充满水,低酒精度酒液通过时,这个流程有助于去除一些厚重的酒精液体,与此同时它会发出“thumping”的声响。

Toasting Involves heating the staves of the CASK over a fire to make them more pliable. The heat also caramelizes the complex wood sugars in the OAK. It is these sugars that interact with the spirit to produce a complex mature whisky. By varing the level of toasting, distillers can create a wide range of effects.

Toasting 烘烤,需要将木桶壁放到火上加热,使之更柔韧。热量也使橡木中的复合木糖变成焦糖。正是这些焦糖与酒液相互作用产生复杂的成熟的威士忌。通过改变烘烤的程度,蒸馏师可以创造出广泛的各种效果。

未完,后续会补充相关图片。

编辑于 2019-06-14