Carbon filtering is a method of filtering that uses a bed of activated carbon to remove contaminants and impurities, using chemical adsorption.
Chill filtering is a method in whisky making for removing residue. In chill filtering, whisky is cooled to between -10 and 4 degrees Celsius (often roughly 0 degrees) and passed through a fine adsorption filter. This is done mostly for cosmetic reasons - to remove cloudiness - rather than to improve taste or consistency.
Cask strength also known as "Barrel Proof" or "Barrel Strength," is a term used by whisky producers to describe a whisky that has not been substantially diluted after its storage in a cask for maturation.
Non-chill filtering is a method in whisky making to preserve peat particles that contribute to the smokiness and aroma of whiskey. Non-chill-filtered whisky is often advertised as being more "natural," "authentic," or "old-fashioned."
Small batch whiskey is whiskey produced by mixing the contents of a relatively small number of selected barrels. Small batch whiskeys are commercially positioned for the upper-premium market.
Single barrel whiskey (or single cask whiskey) is a premium class of whiskey in which each bottle comes from an individual aging barrel, instead of coming from blending together the contents of various barrels to provide uniformity of color and taste.
Single pot still whiskey is a style of Irish whiskey made by a single distillery from a mixed mash of malted and unmalted barley distilled in a pot still.
Straight whiskey or straight whisky, as defined in United States law, is whiskey created by distilling a fermented (malted or unmalted) cereal grain mash to create a spirit not exceeding 80% alcohol content by volume (abv) and then aging the spirit for at least two years at an abv concentration not exceeding 62.5% at the start of the aging process.