On this episode of Distilling the West, we run you through the basics of whiskey. We talk about the difference between whiskey, bourbon, and rye along with other topics we hope you find helpful. If there's anything you think we missed, leave us a comment and we'll make sure we include it in Whiskey 201 (or is it 102? ... we'll have to figure that out.)

Vocabulary From The Episode:

• ABV: Alcohol by Volume aka the percentage of alcohol in the total solution

• Charring: Burning the inside of barrels

• Column Still: A tall metal cylinder with chambers separated by large filtering plates. The mash is pumped in near the top of the still and sinks to the bottom. As it heats, the alcohols begin to evaporate and rise up through the plates with the heavier stuff being left behind in the chambers. This results in a lighter, more concentrated, higher proof distillate.

• Congeners: The individual alcohols produced during fermentation that each have their own unique flavor and aroma (good and bad)

• Enzymes: The substance produced that acts as a catalyst to break down starches into basic sugars

• Lincoln County Process: The process in which whiskey is put through a sugar maple charcoal filter before it’s put into casks. Tennessee Whiskey producers use this process to differentiate themselves from Bourbon.

• Pot Still: A large kettle-like pot that is heated from the bottom which brings the varying alcohols and water in the mash to vaporize and be sent to a condenser that separates them from each other. This results in a heavier, more oily, congener rich distillate.

• Mash: The mixture of grain and water that is made to convert starches into sugars

• Mashbill: Essentially the recipe for the whisk(e)y. The composition of grains within the mash.

• Peated: A whisky in which the malted barley is dried over a peat fire giving the malt a smoky aroma.

• Proof: A measure of the strength of alcohol. Double the ABV and you have the alcohol’s “proof.”

• Wort: The liquid that’s extracted from the mash after the starches are converted to sugars. The wort contains the sugars that yeast converts into alcohol.