The Lingo to Know When Ordering Scotch Whisky

Navigating a whisky list can sometimes feel like (I imagine) being caught in quicksand – discombobulating, panic-inducing and enough to make you want to immediately lie down. Pages upon pages of myriad names, categories, numbers and dates can make ordering a dram a palaver rather than a pleasure. And at worst, an expensive shot in the dark.

When it comes down to it, how you drink your whisky is frankly up to you. Neat, with ice, with water or mixed – you bought it, enjoy it how you wish. It’s knowing what you’re ordering, however, that is often the first hurdle to overcome, especially when the whisky world is constantly innovating.

Some quick tips for starters: peated generally means smoky in all its forms, so if that’s not your vibe, steer clear (if it is though, welcome); cask strength is usually upwards of 52% ABV so tread carefully (trust me); and where a whisky is from – Speyside, Islay, Skye – can tell you a lot about what to expect in the flavour profile, so do your research if you want to learn specifics.

But while any bartender worth their salt (or malt) should be able to help you translate the lingo on your menu, knowledge on the drinking side of the bar is power. So, here are some of the terms, trends and styles you might want to get to grips with before you place your order.

It’s true, blended is back. Since the 1970s, single malt whisky (made from malted barley from a single distillery) has been the darling of the Scotch world, but its predecessor, blended whisky, is having a comeback. If you see the words “blended Scotch” on a menu, this is referring to a style made up of both malt and grain whiskies from numerous distilleries in Scotland – in fact, 90% of Scotch out in the world is made up of blends. Pioneering brands are showcasing just how complex and fun these painstakingly made liquids can be; the next time you see “blended” on a whisky menu, don’t skip over it.

So, you know what single malt means – but what about single grain? Well, the same rule applies but with other ingredients. This style of whisky refers to those made at one distillery with one type of grain, such as rye, wheat or corn, all of which come with their own distinct set of flavours.

That number on the front of your whisky bottle – 10, 12, 15, 25 – tells you the age of the youngest whisky in your bottle and its time spent in wood (not to be confused with a year, which is when it was distilled). While some whisky drinkers think older is better, there’s an open-minded crowd which is eschewing this assumption and simply focusing on flavour.

Enter the rise of no-age statement (sometimes written as NAS) whiskies. Refreshingly unassuming, but no less delicious, and not necessarily young either. An excellent example, and a personal favourite, Glenmorangie Signet might set you back a few quid, but my is it worth it. Ardbeg An Oa is a little easier on the purse strings but just as delicious.

While most of the Scotch you’ll find on your menu will have spent time ageing in ex-bourbon barrels (all Scotch must spend a minimum of three years in oak), you might see the words “cask finish” associated with your favourite dram, as well as another spirit or wine names as well.

That’s because more and more whisky makers are treating their whiskies to an oft undisclosed amount of months in less traditional barrels like Sherry, red wine, Cognac can add a different, more unexpected flavour profile.

See? The world of whisky never sits still. And you might not either, now you know what you’re ordering.