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A lexicon of terms from the world of whisky

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A class of components formed by the chemical combination of an acid and an alcohol, produced in small amounts by yeast during fermentation. Many esters have a fruity aroma.
Important compounds in grain produced during germination. See also “Amylase” and “Cytase”.
A type of hardwood used for casks that contributes rich, red berry, spicy, tannin, flavours to the whisky. The staves are usually thicker than those used for casks made from American Oak. There are very different climate conditions across Europe which has an effect to the oak trees and how they can be used. Scottish oak was used a long time ago but Scottish oak grows very slow with twisted trucks so it was not easy to handle and the casks tend to leak. Later Russian oak was used because the trees grow faster and are much easier to handle. The rising imports of Sherry casks from Spain back in the day made casks easily available to distillers and they were also much cheaper. Spanish oak is mostly grown in the Galicia region of northern Spain and is despite the more and more popular American oak still sought after. Also commonly used for whisky maturation is French oak. French oak is often used to produce casks for the wine industry.

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