whiskey 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]
