whisky

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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.
References in periodicals archive ?
The name given to a very fine kind of Highland usquebaugh, from the northern district in which it is distilled, S.
When they are sharp set [hungry], they make no bones of raw flesh, after they have squeez'd the blood out; to digest which, they drink Usquebaugh. They let their cows blood too, which, after it is curdled, and strew'd over with butter, they eat with a good relish.
This translated into Gaelic as "usquebaugh", which became "whisky".
Whisky's full name is uisce beaha, lively water or water of life, sometimes rendered usquebaugh. On Isle of Islay, close to Ireland, we find some of the wildest, most colourful whiskies.