Whisky in the context of "Oak"

Barley (Hordeum vulgare), a member of the grass family, is a major cereal grain grown in temperate climates globally. One of the first cultivated grains, it was domesticated in the Fertile Crescent around 9000 BC, giving it nonshattering spikelets and making it much easier to harvest. Its use then spread throughout Eurasia by 2000 BC. Barley prefers relatively low temperatures and well-drained soil to grow. It is relatively tolerant of drought and soil salinity, but is less winter-hardy than wheat or rye.

In 2023, barley was fourth among grains in quantity produced, 146 million tonnes, behind maize, rice, and wheat. Globally, 70% of barley production is used as animal feed, while 30% is used as a source of fermentable material for beer, or further distilled into whisky, and as a component of various foods. It is used in soups and stews and in barley bread of various cultures. Barley grains are commonly made into malt using a traditional and ancient method of preparation. In English folklore, John Barleycorn personifies the grain and the alcoholic beverages made from it. English pub names such as The Barley Mow allude to its role in the production of beer.

The terms special edition, limited edition, and variants such as deluxe edition, collector's edition or expanded edition are used as a marketing incentive for various kinds of products, originally published products related to the arts, such as books, prints, recorded music and films, and video games, but now including clothing, cars, fine wine, and whisky, among other products. A limited edition is restricted in the number of copies produced, although in fact the number may be very low or very high. Suzuki (2008) defines limited edition products as those “sold in a state that makes them difficult to obtain because of companies limiting their availability to a certain period, quantity, region, or channel". A special edition implies there is extra material of some kind included. The term is frequently used on DVD film releases, often when the so-called "special" edition is actually the only version released.

Malt is any cereal grain that has been made to germinate by soaking in water and then stopped from germinating further by drying with hot air, a process known as "malting".Malted grain is used to make beer, whisky, malted milk, malt vinegar, confections such as Maltesers and Whoppers, flavored drinks such as Horlicks, Ovaltine, and Milo, and some baked goods, such as malt loaf, bagels, and Rich Tea biscuits. Malted grain that has been ground into a coarse meal is known as "sweet meal".

Malting grain develops the enzymes (α-amylase, β-amylase) required for modifying the grains' starches into various types of sugar, including monosaccharide glucose, disaccharide maltose, trisaccharide maltotriose, and higher sugars called maltodextrines. It also develops other enzymes, such as proteases, that break down the proteins in the grain into forms that can be used by yeast. The point at which the malting process is stopped affects the starch-to-enzyme ratio, and partly converted starch becomes fermentable sugars.

Chocolate liqueur is a chocolate-flavored liqueur made from a base liquor of whisky or vodka. Unlike chocolate liquor, chocolate liqueur contains alcohol. Chocolate liqueur is often used as an ingredient in mixology, baking, and cooking.

Snuff is a type of smokeless tobacco product made from finely ground or pulverized tobacco leaves.It is snorted or "sniffed" (alternatively sometimes written as "snuffed") into the nasal cavity, delivering nicotine and a flavored scent to the user (especially if flavoring has been blended with the tobacco). Traditionally, it is sniffed or inhaled lightly after a pinch of snuff is either placed onto the back surface of the hand, held pinched between thumb and index finger, or held by a specially made "snuffing" device.

Snuff originated in the Americas, and was commonly used in Europe by the 17th century. Traditional snuff production consists of a lengthy, multi-step process, in tobacco snuff mills. The selected tobacco leaves are first subject to special tobacco curing or fermentation processes, where they will later provide the individual characteristics and flavor for each type of snuff blend. Snuff is usually scented or flavored, with many blends of snuff requiring months to years of special storage to reach the required maturity. Typical traditional flavors are varieties of blended tobacco leaves considered original "fine snuff" without any addition of scents or essences. Varieties of spice, piquant, fruit, floral, and mentholated (also called "medicated") soon followed, either pure or in blends. Each snuff manufacturer usually has a variety of unique recipes and blends, as well as special recipes for individual customers. Common flavors also include coffee, chocolate, bordeaux, honey, vanilla, cherry, orange, apricot, plum, camphor, cinnamon, rose and spearmint. Modern flavors include bourbon, cola and whisky. Traditional classic German snuff blends are the pungent and sharp Schmalzler and Brasil blends.

Malt whisky is whisky made from a fermented mash consisting of malted barley. If the product is made exclusively at a single distillery (along with other restrictions), it is typically called a single malt whisky. Although malt whisky can be made using other malted grains besides barley, those types are not called malt whisky without specifying the grain, such as rye malt whisky or buckwheat malt whisky.