whisky[wis′kē]

Type:Term

Definitions
1. An alcoholic liquid obtained by the distillation of the fermented mash of wholly or partly malted cereal grains, containing 47–53% (or higher) by volume of ethanol, at 15.56°C; it must have been stored in charred wood containers for not less than 2 years. Grains used to produce whisky are barley, maize, rye, and wheat.

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