威士忌術語辭彙表（二） R~Z
英文是威士忌世界地圖第二版附錄的GLOSSARY原文，中文是翻譯
Rackhouse 美國的用語，倉庫的意思。
Rancio Tasting term used to describe the exotic, leathery/musky/fungal notes found in very old whiskies.
Rancio 品鑒用語，用來描述在非常老的威士忌中發現的奇異的、皮革/麝香/真菌味。
Refill Term given to CASKS that have been filled once already with SCOTH WHISKY.
Refill 威士忌用語，重填桶，它已經用蘇格蘭威士忌裝填過一次的。
Reflux Technical term referring to the CONDENSING of alcoholic vapour within the still (ie. prior to it reaching the CONDENSING system), which turns back into liquid and is redistilled. Reflux is one way of lightening the spirit and removing unwanted heavy elements and can be promoted through still shape as well as by the speed of DISTILLATION.
Reflux 迴流 ，威士忌釀造技術用語，指在蒸餾器內使酒精蒸汽凝結（即在它到達凝結系統之前），使它變成液體並再進行蒸餾。迴流是使酒液變得輕盈和去除不需要的厚重物質的一種方法，可以由蒸餾器的形狀以及蒸餾速度來實現迴流。
Ricks American term for the wooden supports that whiskey BARRELS lie on during MATURATION. Traditional, tall, metal-sided RACKHOUSES are also called ricked warehouses. Also used to describe the stacks of sugar-maple that are burnt to give the active CHARCOAL bed through which TENNESSEE WHISKEY is filtered.
Ricks 堆，美國威士忌用語，指威士忌酒桶在熟成過程中所放置的木製支架。傳統的、高大的、有金屬牆面的貨架房也叫ricked倉庫。還用來描述成堆的糖楓炭，經過燃燒，得到活性炭床，通過這個床田納西威士忌被過濾。
Rye (USA) Cereal used in the production of RYE WHISKEY, BOURBON, and Canadian whisky. Rye gives an acidic, mouthwatering effect, with aromas of sourdough, citrus, and on intense spiciness.
Rye 黑麥，美國威士忌用語，一種穀物用於生產黑麥威士忌、波本威士忌和加拿大威士忌。黑麥具有酸性、生津的效果，還帶有酸麵糰、柑橘的香氣和強烈的辛辣口感。
Rye whiskey (USA) Legally a rye whiskey is one made from a MASHBILL containing a minimum of 51 per cent rye, which conforms to the regulations governing (USA) STRAIGHT WHISKEY.
Rye whiskey 黑麥威士忌，美國威士忌用語，從法規上講，黑麥威士忌須由含有至少51%黑麥的成分的穀物混合物釀成，它遵照美國STRAIGHT WHISKEY的規定。
Scotch whisky Must be produced in Scotland at a distillery, from MALTED BARLEY (to which other whole cereals can be added) which is then MASHED, converted to a fermentable liquid through the BARLEYS own enzymes, FERMENTED with YEAST, distilled to less than 94.8%ABV, matured in Scotland in OAK CASKS not exceeding 700 litres (154 gallons) in size for a minimum of three years and bottled at no less than 40%ABV. Nothing other than water and spirit CARAMEL are permitted to be added.
Scotch whisky 蘇格蘭威士忌必須在蘇格蘭的蒸餾廠中生產，由大麥(其他穀物可加到大麥中)搗碎，隨後進行糖化，然後通過大麥自身含的酶轉化成可發酵的液體，用酵母發酵，酒液蒸餾到不高於94.8%ABV的酒精度，在蘇格蘭地區用橡木桶熟成，橡木桶的尺寸不超過700升（154加侖），至少陳釀3年，瓶裝時酒液酒精度不低於40%ABV。除了水和酒液以外，焦糖色是允許添加的。
Saladin box A method of MALTING that sits halfway between a traditional FLOOR MALTING and a modern DRUM MALTINGS, in which the GERMINATING BARLEY is placed in a large open-topped box and turned using a screw mechanism.
Saladin box 在傳統的地板式發麥和現代的滾筒式發麥之間的一種方式,其中發芽中的大麥放在一個大的上端開口的盒子里，用螺桿機械裝置翻轉.
Single barrel (USA) A slightly confusing term; the whiskey in the bottle comes from a single BARREL, but each batch of a single BARREL whiskey may comprise more than one BARREL.
Single barrel 單桶威士忌，美國威士忌用語，一個稍微讓人感到困惑的用語；裝瓶的威士忌來自單個桶（BARREL），但是每個批次的單桶威士忌可以由多個桶組成。
Sourmash(ing) (USA) The non-alcoholic liquid residue left at the end of the first DISTILLATION, which is then added to the mash in the fermenter. This can make up to 25 per cent or more of the total liquid in the fermenter. Adding this souring agent to the mash eases FERMENTATION. Every BOURBON/TENNESSEE WHISKEY is sourmashed (aka. BACKSET, spent beer, stillage).
Sourmash(ing) 酸漿，美國威士忌用語，在第一次蒸餾結束時留下的不含酒精液體的殘留物，然後加入發酵罐中的穀物泥漿中。這可以占發酵罐中全部液體的25%或更多。在穀物漿中加入這種酸味劑有助於發酵。每種波本威士忌/田納西威士忌都是需要加入酸漿的。（又稱BACKSET, spent beer, stillage）
Straight whiskey (USA) Any whiskey made from a minimum of 51 per cent of any one grain (corn, rye, wheat) distilled to 160° PROOF (80%ABV), aged at no more than 125° PROOF (62.5%ABV) for a minimum of two years in new CHARRED OAK BARRELS and bottled at a a min of 80° PROOF (40%ABV). NO CARAMEL addition or flavour enhancement is allowed.
Straight whiskey 美國威士忌用語，威士忌由一種穀物（玉米、黑麥、小麥），這種穀物的成分含量至少要達到51%；蒸餾至160°PROOF（80%ABV）的酒精度；不高於125° PROOF (62.5%ABV)酒精度的酒液在全新的橡木桶中陳釀至少兩年；瓶裝時酒液的酒精度不低於80° PROOF (40%ABV)；不允許添加焦糖色和香味添加劑。
Tennessee whiskey 田納西威士忌會受到波本威士忌的規定的管制，但是田納西的蒸餾廠會將酒液用糖楓炭進行過濾（又稱the LICOLN COUNTY PROCESS）。
Thumper Another name for a DOUBLER. The thumper is filled with water through which the low wines pass-a process that helps remove some of the heavier alchohols. As it does, it makes a "thumping" sound.
Thumper 雙重蒸餾器的一個別稱。thumper蒸餾器充滿水，低酒精度酒液通過時，這個流程有助於去除一些厚重的酒精液體，與此同時它會發出「thumping」的聲響。
Toasting Involves heating the staves of the CASK over a fire to make them more pliable. The heat also caramelizes the complex wood sugars in the OAK. It is these sugars that interact with the spirit to produce a complex mature whisky. By varing the level of toasting, distillers can create a wide range of effects.
Toasting 烘烤，需要將木桶壁放到火上加熱，使之更柔韌。熱量也使橡木中的複合木糖變成焦糖。正是這些焦糖與酒液相互作用產生複雜的成熟的威士忌。通過改變烘烤的程度，蒸餾師可以創造出廣泛的各種效果。
Uisce beatha/Usquebaugh Scottish/Irish Gaelic terms for whisky; translates as "water of life"- the term that has long been given to distilled spirits. It is widely believed that "uisce" was the root of "whisky".Uisce beatha/Usquebaugh 蘇格蘭/愛爾蘭的蓋爾語，威士忌的意思；翻譯為「生命之水」——這是長期以來被賦予蒸餾酒的形容詞。人們普遍認為「UISCE」是「whisky」的根源。
Vatted malt Archaic term meaning a mix of single malts. See BLENDED WHISKY.
Vatted malt 老式的威士忌用語指混合單一麥芽威士忌。參考詞條BLENDED WHISKY。
Vendome still Type of POT STILL with a recifying column in the neck.
Vendome still 一種壺式蒸餾器，頸部有一個累進的柱式結構。
Viscimetry The coils and eddies that appear in whisky when water is added.
Viscimetry 粘度測定，加水用威士忌中出現的圈圈和漩渦判定粘度。
Wash The fermented liquid (aka. BEER) that is distilled into whisky.wash 發酵過的液體（穀物發酵後的液體看作是啤酒）能被蒸餾成威士忌。
Wash still The first still in batch DISTILLATION, where the fermented WASH.
Wash still 第一次蒸餾酒液的蒸餾器，在那裡裝著已經發酵過的酒液。
Wheated bourbon A BOURBON whose MASHBILL contains wheat rather than rye. This gives a generally sweeter character.
Wheated bourbon 一種波本威士忌，它的小麥成分的含量高於黑麥。這通常賦予了酒液更甜美的特質。
Whiskey/whisky By law Scotch, Canadian, and Janpanese whisky are spelled without an E, while Irish and American have an E, though not all American whiskeys conform to this.
Whiskey/whisky 根據法規，蘇格蘭威士忌、加拿大威士忌和日本威士忌的whisky的拼寫沒有字母e，而愛爾蘭威士忌和美國威士忌的Whiskey的拼寫都是有字母e的，不是所有的美國威士忌都用whiskey這種叫法（有的美國威士忌使用whisky這種叫法）。
White dog American term for NEW MAKE.
White dog 美國威士忌術語，新蒸餾出的酒液，含義參見NEW MAKE。
Worm (tub) The traditonal manner of CONDENSING spirit. The "worm" is a coil of copper that is immersed in vat of cold water. Becuase of the lower level of copper interaction that takes place in this method, worm tub whiskies tend to be heavier in character.
Worm(tub) 蟲桶冷凝，酒液冷凝的傳統方式。「worm」是一圈圈的銅管，浸泡在冷水罐里。由於用這種方法酒液與銅器相互作用的程度較低，蟲桶冷凝會使威士忌酒液變的比較厚重。
Worts The sweet liquid that is drawn off from the mash tun.
Worts 麥汁，從酒醪發酵罐中抽出的甜液。
Yeast The micro-organisms that convert sugar into alcohol (plus carbon dioxide and heat). Different YEAST strains (types) will have an impact on flavour production.
Yeast 酵母，將糖轉化為酒精（以及二氧化碳和熱量）的微生物。不同的酵母菌（菌種）會對風味產生不同影響。
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