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whiskey
whis·key also whis·ky W5127400 (wĭs′kē, hwĭs′-)n. pl. whis·keys also whis·kies 1. An alcoholic liquor distilled from grain, such as corn, rye, or barley, and containing approximately 40 to 50 percent ethyl alcohol by volume.2. A drink of such liquor.
[Shortening and alteration of usquebaugh.]Word History: The words water, whiskey, and vodka flow from a common source, the Indo-European root *wed-, "water, wet." This root could appear in several guises, as *wed-, *wod-, or *ud-. Water is a native English word that goes back by way of prehistoric Common Germanic *watar to the Indo-European suffixed form *wod-ōr, with an o. Whiskey is a shortened form of usquebaugh, which English borrowed from Irish Gaelic uisce beatha and Scottish Gaelic uisge beatha. This compound descends from Old Irish uisce, "water," and bethad, "of life," meaning literally "water of life." (It thus meant the same thing as the name of another drink, aquavit, which comes from Latin aqua vītae, "water of life.") Uisce comes from the Indo-European suffixed form *ud-skio-. Finally, the name of another alcoholic drink, vodka, comes into English from Russian, where it means literally "little water," as it is a diminutive of voda, "water"—a euphemism if ever there was one. Voda comes from the same Indo-European form as English water, but has a different suffix: *wod-ā.whiskey (ˈwɪskɪ) n (Brewing) the usual Irish and US spelling of whisky
Whiskey (ˈwɪskɪ) n (Telecommunications) communications a code word for the letter wwhis•key or whis•ky (ˈʰwɪs ki, ˈwɪs-)
n., pl. -keys or -kies. 1. an alcoholic liquor distilled from a fermented mash of grain, as barley, rye, or corn. 2. a drink of whiskey. [1705–15; short for whiskybae < Irish uisce beatha or Scottish Gaelic uisge beatha, ultimately translation of Medieval Latin aqua vitae literally, water of life; compare usquebaugh] whiskey- ardent spirits - Strong alcoholic liquors made by distillation, as brandy, whiskey, or gin.
- bourbon - Named for Bourbon County, Kentucky, an American whiskey made from at least 51 percent corn, plus other grains (all bourbons are whiskey, but not all whiskeys are bourbon); whiskey is an alcoholic liquor distilled from grain, such as corn, rye, or barley, and contains approximately 40 to 50 percent ethyl alcohol by volume.
- scat - Slang for whiskey.
- brand name - The term originated with whiskey, as the producers branded their names on the barrels.
Thesaurus| Noun | 1. |  whiskey - a liquor made from fermented mash of grainwhiskybooze, hard drink, hard liquor, John Barleycorn, liquor, spirits, strong drink - an alcoholic beverage that is distilled rather than fermentedblended whiskey, blended whisky - mixture of two or more whiskeys or of a whiskey and neutral spiritsbourbon - whiskey distilled from a mash of corn and malt and rye and aged in charred oak barrelscorn whiskey, corn whisky, corn - whiskey distilled from a mash of not less than 80 percent cornIrish whiskey, Irish whisky, Irish - whiskey made in Ireland chiefly from barleyrye whiskey, rye whisky, rye - whiskey distilled from rye or rye and maltScotch malt whiskey, Scotch malt whisky, Scotch whiskey, Scotch whisky, malt whiskey, malt whisky, Scotch - whiskey distilled in Scotland; especially whiskey made from malted barley in a pot stillsour mash whiskey, sour mash - any whiskey distilled from sour mashmanhattan - a cocktail made with whiskey and sweet vermouth with a dash of bittersold fashioned - a cocktail made of whiskey and bitters and sugar with fruit sliceswhiskey sour, whisky sour - a sour made with whiskey |
Translationswhiskey
whiskey dick1. n. a penis exhibiting impotence, as from too much alcohol. Well, it looks like a case of whiskey dick. 2. a limp windsock at an airport. There’s a whiskey dick over there on the right, so it looks like we can go in. See also: dick, whiskeywhiskey tenor n. a strained tenor. Four whiskey tenors do not a barbershop quartet make. See also: whiskeywhiskey
whiskey [from the Gaelic for "water of life"], spirituous liquor distilled from a fermented mash of grains, usually rye, barley, oats, wheat, or corn. Inferior whiskeys are made from potatoes, beets, and other roots. The standard whiskeys of the world are Scotch (commonly spelled whisky), Irish, American, and Canadian. The Scotch Highland whisky (made in pot stills) and that of the Lowlands (patent stills) differ in the percentage of barley used, quality of the water, quantity of peat employed in curing the malt, manner of distilling, and kind of casks in which they are matured. Irish whiskey resembles Scotch, but no peat is used in the curing, and instead of the dry, somewhat smoky flavor of Scotch, it has a full, sweet taste. American whiskeys are divided into two main varieties, rye and bourbon, a corn whiskey that derives its name from Bourbon co., Ky. They have a higher flavor and a much deeper color than Scotch or Irish and require from two to three years longer to mature. Newly made whiskey is colorless, the rich brown of the matured liquor being acquired from the cask in which it is stored. Canadian whiskey has a characteristic lightness of body and must, according to law, be produced from cereal grain only. Whiskey was made in England in the 11th cent., chiefly in monasteries, but in the 16th cent. distilling was carried on commercially. No whiskey can be released from bond in Great Britain until it has matured in wood at least three years, and in practice most whiskey is stored seven or eight years before marketing. In the United States bonded whiskey must stay a minimum of four years in bond before it can be labeled as bonded rye or bourbon. The illicit manufacture of whiskey to avoid payment of excise taxes has been common. In the United States this is known as moonshining. Bibliography See M. Jackson, The World Guide to Whiskey (1988). Whiskey a strong (40-50 percent alcoholic content) alcoholic liquor, especially popular in England and the USA. Whiskey is obtained by distilling fermented wort (malt) made from grains. Mature whiskey is blended, that is, mixed with distilled water and rectified alcohol and, in some instances, with wine, aromatic extracts, and so on. whiskey[′wis·kē] (food engineering) A potable alcoholic beverage made by distilling fermented grain mashes and aging the distillate in wood, usually oak; principal sources of grain are barley, wheat, rye, oats, and corn. whiskey
whis·ky , whiskey (wis'kē), 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. [Gael, usquebaugh, water of life] whiskey, whisky (hwĭs′kē) A distilled alcoholic liquor made from grain. The alcohol present is ethyl alcohol. whis·key (wis'kē) An alcoholic liquid obtained by the distillation of the fermented mash of wholly or partly malted cereal grains (e.g., barley, corn, rye, and wheat). [Gael, usquebaugh, water of life]AcronymsSeeWwhiskey
Related to whiskey: whiskySynonyms for whiskeynoun a liquor made from fermented mash of grainSynonymsRelated Words- booze
- hard drink
- hard liquor
- John Barleycorn
- liquor
- spirits
- strong drink
- blended whiskey
- blended whisky
- bourbon
- corn whiskey
- corn whisky
- corn
- Irish whiskey
- Irish whisky
- Irish
- rye whiskey
- rye whisky
- rye
- Scotch malt whiskey
- Scotch malt whisky
- Scotch whiskey
- Scotch whisky
- malt whiskey
- malt whisky
- Scotch
- sour mash whiskey
- sour mash
- manhattan
- old fashioned
- whiskey sour
- whisky sour
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