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A lexicon of terms from the world of whisky.

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The job of a Gauger was it to close down illicit stills. It is an old name for an exciseman.
Having stimulated the barley into life during steeping, it is important to maintain a good; even rate of germination to ensure that sufficient breakdown of the cell wall/protein material (or modification) takes place. To do this, the steeped barley is cast (moved) from the steeps into a large germination drum. Once casting is complete the drum is turned to provide an even bed of malt on top of a perforated floor. Cool, humidified air is blown through the malt to control the temperature and remove excess heat. Traditionally this would have been done at the distillery and laid out on a concrete malt floor. Only a very few distilleries still adopt this floor malting method and most distilleries get the malt malted to their specifications and delivered.
A Scottish valley.
While Malt Whisky can only be made from barley, Grain Whisky is made from a mixture of grains, typically wheat and maize (corn) and malted barley. Grain whisky is distilled in a continuous column still, also known as Coffey still or patent still. Coffey still distillation is generally accepted to yield lighter and less complex flavour than pot still distillation.
This term describes barley that has started to germinate and has not been dried in the kiln. Green (unkilned) malt is still used in some grain distilleries but most have substituted to kilned malt. Green malt is less expensive to produce and is usually mixed with kilned malt (malt inclusion rate). However, it needs to be used quicker and has higher transportation costs than kilned malt. Green malt also has a lower level of α- and β- amylases.
A ground up malted barley, which is used for distilling in all distilleries. It can be broken down to three components; Husk (20%) which is the outer shell of the barley, Grits (70%) which is the main part of the Grist and contains all the sugar, and flour (10%). Grist is mixed with hot water to form the mash and to extract the sugar needed during fermentation to produce alcohol.