A-Z of Whisky
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This is the revised third edition of the complete A-Z of the world of whisky. Definitions, derivations, sources and meanings of every conceivable whisky-related word are included from aftershots to wort by way of Irish, Islay and peat reek. No linguistic stone is left unturned by Smith in this most essential of reference works for the whisky enthusiast. Now fully updated with many new references and revised entries, the A-Z is a must for all whisky fans worldwide. 'As a source of reference it is reliable and quickly accessed...as an aide memoire it is invaluable' - Charles MacLean.
spirit. (IW) He also notes that, 'Paddy, curiously, is the only Irish whiskey spelt in the Scotch manner, without the "e"'. (ibid.), though since then Paddy has fallen into line with the other whiskeys in the Irish Distillers' stable. Clearly the inconsistency of spelling was not limited to Paddy, a product of Cork rather than Dublin, as Giles Gordon notes in his commemorative poem for George Macbeth, 'Yet the ancient mottled advertisement for Jameson's/behind the bar spelt the stuff the Scots
all illicit distillation took place in geographical isolation, however. In 1777 the ⇒Excise authorities calculated that whilst there were eight legal distilleries in Edinburgh, the Scottish capital probably concealed some 400 illegal ones! Historically, Irish prisons have also been places where spirit is produced for the diversion of inmates. In terms of the importance of the water supply in determining distillery locations, it is not surprising that a considerable number of present day
opened in the presence of the manager or brewer, and the reason for opening them must be recorded. Skipworth writes that 'The role of the Excise is more as auditors, though spot-checks on distilleries are made. Symbolic of the distilleries' new responsibilities is the demise of the Crown Locks. These locks, good and solid, were to be found at the spirit safe and the warehouses where the whisky is matured. The distillers now provide their own locks'. (SWB) Interviewed in 1993, Iain Henderson,
the south ... '. (WDotUK) The OED lists no sense of make which is totally appropriate to the term's whisky-related usage, the closest being 'the amount made or quantity produced', first attested in 1865: The make of puddled iron has been materially reduced at many of the works.' 'Make' is still current in distilling circles, Lamond writing of experiments on the ⇒spirit safe carried out in the 1820s at Port Ellen Distillery on Islay, 'tests had to be made to ensure that it had no harmful effects
of stainless steel, though iron and even copper tuns are still in use. Their capacity can vary from 2,000 to 8,000 gallons, and they have perforated floors, through which the wort can be removed, along with an arrangement of stirrers attached to a central axle which ensure maximum sugar extraction from the grist. Moss and Hume make the observation that 'More complete extraction of the grist has been made possible by the use of the German Lauter tun, adopted from brewing practice, and pioneered at