The amount of alcohol kept aside for tasting. 

Amount of alcohol lost to evaporation while ageing. 

The amount of alcohol offered up to the Gods. 

The leftovers after the alcohol is bottled. 

Whiskey. 

Whisky.

Does it matter? 

Whisky in Scotland and whiskey in Ireland, America and the rest of the world. 

A shot of whiskey. 

Measurement term for one peg. 

Small barrels used for ageing whiskey. 

A shot of Scotch whisky.

It's originally a golden brown from all the sugar fermentation.

Yes, it's liquid gold. 

It's really colourless and only gets its colour from the barrel it's aged in. 

It's different shades of golden. 

4 - Irish, Scottish, Canadian and American.

5 - Scottish highlands, Scottish lowlands, Islay, Speyside single malt and Campbeltown

2 - Scottish highlands and Scottish lowlands. 

3 - Highlands, lowlands and Speyside. 

True. All whiskey technically begins as beer. 

False. The fermented product is not meant to be drunk. 

You can choose to skip the fermentation process.

I just want alcohol. 

The process of converting grain into sugar to make alcohol.

Bottling a malt whiskey.  

It's a fermentation process. 

The act of drinking a neat malt whiskey. 

Unfortunately, this is a misconception. If aged & unopened for too long, the alcohol ferments further and turns poisonous.

Yes, it can last forever but continues to matures with each year it remains bottled and unopened. 

Yes, it can. Unlike wine, once bottled whiskey doesn't mature. So, my 12-yr-old whiskey can remain 12 even if opened after 100 years.

I just want my damn whiskey. 

Putting spirits into casks over a duration of time to blend with the wood compounds to give it a characteristic flavour. 

The process of maturing. 

When the sugar starts turning into alcohol. 

Putting the alcohol into the copper vessels for distilling. 

Distilled by. 

Bottled by. 

Both

The label that made the whiskey. 

In the fridge, to be taken out only when ready to open. 

In a cool and dry place, away from sunlight. 

In normal temperature, based on weather conditions. 

In a sunlit room, but with cool temperatures. 

Whiskey with a smoky aroma, owing to it being dried over peat fire. 

Whiskey that is slightly burned over wood while being matured. 

Whiskey that is matured in barrels in Scotland. 

Whiskey with a bit of charred wood added for flavour.