Pagoda (Roof) Characteristic style of roof found on a traditional distillery Kiln. Roughly pyramidal and surmounted by a square chimney or vent with its own pyramid-shaped cover. The chimney or vent often contains a fan which draws the smoke up through the malt.
Patent Still A device for the distillation of whisky from grain. Two column stills are used, known as the analyser and the rectifier, and the process runs continuously. It was originally invented by Robert Stein and updated to the twin-column design by Aeneas Coffey, a former Inspector-General of Excise in Ireland.
Peat Partially carbonised vegetable tissue formed by partial decomposition in water of various plants. Different types of plant life, in the different regions and districts, create different types of peat which impart, in turn, different flavours and character to the finished whisky via the peat reek from the burning of dried cut peat to dry the malted barley or via the water used flowing naturally over and/or through uncut peat beds.
Peat Fire Usually some or all of the heat used in the Kiln comes from the burning of dried peat in the Kiln's fire which creates the peat reek that helps to flavour the more peated malted barleys.
Peat Reek The smoky flavour imparted to the malt during its time in the Kiln due to peat smoke condensate settling on the grain and increasing its phenol content.
Peated Malt Malt whisky showing strong smokey flavour characteristics peculiar to the spirit being made from barley which has been Kiln dried with peat.
Peck Traditionally the dry measure of 2 imperial gallons. See "Boll".
Piece The name given to the bed of germinating barley on the floor of the Malt House.
Pitching Introducing yeast into the wort in a Washback.
Pot Ale See "Burnt Ale".
Pot Still See "Low Wines or Spirit Still" or "Wash Still".
Premalt (US term) In North America, the process in which malt is added to the grist before cooking.
Proof In the British system, proof spirit at 51°F weighs exactly 12/13ths of a volume of distilled water equal to the volume of the spirit. Effectively, proof spirit contains 57.1% spirit and 42.9% water. The strength of whisky is now measured as the percentage of alcohol by volume (abv) at 20°C (68°F) which means that proof spirit is 57.1% abv. In the United States, a proof system is still operated whereby 100° American Proof equates to 50% alcoholic volume. Therefore 100° Proof (British) is some 14% stronger than 100° Proof (American).
For scottish distilleries, standard bottlings are at 40% abv, generally for home consumption (this suits UK tax laws), and 43% abv, generally for export, and other diluted strengths are known. Increasingly, producers are providing cask strength bottlings as well at 55% - 65% abv (depending upon the particular distillery).
Proof Gallon One Imperial gallon of spirit at proof strength i.e. 57.1% abv at 51°F (11.5°C). This unit of measure is now giving way as a method of expressing a distillery's capacity to "litres of pure alcohol". See "LPA".
Puncheon A cask of equal capacity to a butt, although shorter and fatter.
Pure Malt Whisky made just from malted barley and that has not been blended with anything else. It may be just the product of one distillery (more usually called a single malt) or it may be a mixture of malt whiskies from more than one distillery (more usually called a vatted malt). Any age statement refers to the youngest component whisky. See also "Single Cask", "Single Malt", "Vatted Malt" and "Blended Whisky".