Final answer:
The terms "washback" and "wort" are not synonymous in Scotch whiskey production; the former refers to the fermentation vessel, and the latter to the sweet liquid obtained after mashing. The geography of places like Kentucky and Tennessee contributes to the quality of whiskey due to natural water filtration.
Step-by-step explanation:
The terms "washback" and "wort" in Scotch whiskey production do not have the same meaning, so the statement is False. "Wort" is the sweet liquid that is extracted from the mashing process, where hot water is mixed with malted barley. This liquid contains the sugars that will be fermented to produce alcohol.
On the other hand, a "washback" is a container, often made of wood or stainless steel, where the wort is held as yeast is added to it to begin the fermentation process. In the whiskey and bourbon production process, these unique terms represent different parts of the overall workflow.
In some parts of the United States, especially in areas with specific geological features such as the karst regions of Kentucky and Tennessee, the groundwater is naturally filtered through limestone, which adds to the quality of the whiskey produced there. This is one reason why some of the best-selling brands of whiskey come from these regions.