My old drink order still makes me shudder. I would walk into Bull McCabe’s Irish Pub after class, and the bartenders there were kind enough never to correct me or criticize me. Still, at 23 years old, I acquired a bit of a reputation as “that guy who keeps ordering Glenfidd on the rocks.” I know. I know. It’s a terrible drink order, but to understand why, there’s some terminology you need to know:

Scotch— distilled malted barley (and sometimes other grains) that has been aged at least three years in used oak casks in Scotland

Single Malt— An unblended malt whiskey from a single distillery, single malts are prized for their strong flavor native to the areas where they are produced. Older isn’t always better, but it’s not a bad benchmark; I usually keep things in the 12-18 year window, but that’s not a hard and fast rule. Since you’re looking for one dominant flavor, it’s best to take single malt Scotch without ice (or “neat”). Ice dilutes flavor, and that’s why my drink order six years ago was so wasteful. Putting single malt Glenfiddich on the rocks is just watering down perfectly good Glenfiddich. When I can find it, my preferred Scotch these days is Oban 14 neat.

Blended— Usually a mixture of single malt Scotches and grain whiskies, the age on this bottle is the age of the youngest Scotch in the mix. Unlike the strong, punchy single malts, the goal here is smoothness, and if you’re going to put Scotch in a cocktail, this is what you should use. Ice (or “on the rocks”) is actually preferable here, as the resulting dilution and texture change break up the different component whiskies, yielding a more complex taste that retains its smoothness. About 96% of Scotches available in the U.S. are blended, so if you walk into an American bar and ask for Scotch without specifying, this is probably what they’ll serve you.

Peat— This naturally-occurring, CO2-rich turf is composed of partially-decayed plant matter, and it’s crucial to the Scottish ecosystem. Peat is also an important fuel source, and the smoke from burning peat during the distillation and aging process gives Scotch a specific earthy flavor we call “peaty.”

Various Regions of Scotland— Okay, I know this starts to get snobby, but here’s why it matters. Oak barrels are not truly sealed containers; they breathe, and as they breathe, the flavors from the outside air seep into the Scotch. In fact, roughly 70% of a Scotch’s flavor comes from the barrel, so it makes a big difference if that barrel is located in the salty air of the coast or the inlands full of sweeter vegetal aromas. My favorites tend to come from the Highlands and Speyside region, but I’m always open to trying different stuff. Also, I find the porous barrel to be a great metaphor for how our hearts and minds work: no matter how effective we think we are at compartmentalizing our lives, the walls aren’t as rigid as we think, and that’s okay. Moving on before I start moralizing…

The British— Given that the British almost taxed and regulated the Scotch and Irish whiskey industries to extinction once upon a time, let’s just steer clear of this topic.

Your Favorite— Scotch selection is every bit as subjective as wine. As you find the varieties you like, learn to identify smokey, peaty, salty, etc. Pay attention to texture and the kick of smoke or salt, and use whatever words come to mind to describe the tastes and aromas you’re discovering.

I hope these terms help you in your exploration of Scotch, and as always, let yourself have fun with it!

Just don’t order Glenfidd on the rocks.