Alcohol Encyclopedia
ABSINTHE a greenish liqueur made from wormwood and other herbs redistilled in alcohol. Used to be illegal in most countries due to its wormwood content.
ACID the term denotes a taste sensation (it is one of the four fundamental flavours) as well as a chemical function. Any substance that can give off hydrogen ions in a water solution is acid.
AGEING an essential mellowing process common to most alcoholic beverages. Spirits such as whiskey and brandy are aged in wooden barrels or tuns. The wood plays a vital part in the mellowing as well as in the coloring of the spirits. In the United States, Federal law specifies that domestic whiskey (except corn whiskey) must be aged in new charred oak barrels. Wines normally start their aging in wood, but unlike spirits, they continue to age and improve after bottling.
ALCOHOL (C2H5OH) is the common ingredient of all alcoholic beverages. Chemically there are many alcohols, but for beverage purposes, ethyl alcohol is the only one used. Even among ethyl alcohols there are different types. Grain, grape, fruit and cane spirits are members of the family. Ethanol is produced by the action of yeast on sugars during the fermentation process.
ALDEHYDE a colorless, volatile liquid found in alcohol.
AMERICAN WHISKEY The term American Whiskey is not descriptive of any single type of whiskey. There are actually some 30 types of American Whiskies, but in the trade, the terms straights, blends of straights, and spirit blends broadly distinguish all types. In the United States the consumer perceives American Whiskies as Rye and Bourbon.
ANGELS' SHARE is a term for the portion (share) of a wine or distilled spirit's volume that is lost to evaporation during aging in oak barrels. The barrels are typically French or American oak. In low humidity conditions, the loss to evaporation may be primarily water. However, in higher humidities, more alcohol than water will evaporate, therefore reducing the alcoholic strength of the product. In humid climates, this loss of ethanol is associated with the growth of a darkly colored fungus, the Angels' Share fungus, Baudoinia compniacensis, on the exterior surfaces of buildings, trees and other vegetation, and anything else that happens to be nearby.
ANISETTE a liqueur flavored with aniseed and distinguished by its licorice taste.
ANGOSTURA BITTERS often simply referred to as angostura, is a concentrated bitters made of water, 44.7% alcohol, gentian root, and vegetable flavoring extracts by House of Angostura in Trinidad and Tobago. They are typically used for flavoring beverages, or (less often) food. The bitters were first produced in the town of Angostura (hence the name), and do not contain angostura bark. The bottle is easily recognisable by its distinctive over-sized label.
APEROL is an Italian aperitif originally produced by the Barbieri brothers in Padua. Aperol is now produced by the Campari company. Its main ingredients are among others, bitter orange, gentian, rhubarb and cinchona. Aperol is the main ingredient of the famous aperitif cocktail the Aperol Spritz.
APPLE BRANDY A relatively dry fruit brandy (Applejack) distilled from fermented (hard) cider. Often referred to as Applejack in the United States. Known as Calvados in France.
AQUAVIT (akvavit) The Scandinavian name for an unsweetened, usually colorless spirit, with caraway seeds the main flavoring ingredient.
ARMAGNAC A grape brandy grown and shipped exclusively from the Armagnac district in the southwestern part of France, near the Pyrenees Mountains. Although it is known as one of the greatest brandies, the soil of the district, the production process, and the fact that most brands are unblended make it a brandy distinctive of Cognac.
ARTIFICIAL COLOR Mostly all alcoholic beverages have some color, either naturally or naturally acquired. With some liquors, the addition of small amounts of sherry, prune juice or caramel are used in blending, or to deepen (darken) the color of the product.
BARREL A disputed term. Accepted as a container for beer, although keg is preferred. Forced upon the United States whiskey trade by federal definition, new charred oak barrels for bourbon production. The wood of the barrel and its treatment contributes to the distinctive character of many great liquor types. These types would be Scotch, Bourbon, Tennessee Whiskey, Cognac and Brandy.
BARLEY MALT Barley is a cereal grain. When moistened, sprouted and dried the resultant product is known as barley malt. It provides the enzymes that convert grain starch to sugar.
BEAD The small bubbles which form on the surface of some liquors after pouring: particularly noticeable, for example with higher strength / proof whiskies.
BEER The word comes from the Latin, bibere, meaning to drink, and is the name for the fermented malt beverages. There are numerous types of beer commonly classed as Lager Beer, Ale, Bock Beer, Porter and Stout.
BITTERS There are two types of bitters, both popular as an ingredient in various drinks. Aromatic bitters are liquor consisting of a spirits base flavored with aromatic plants, seeds, barks, etc. Flavored bitters such as orange bitters in which flavors derived from citrus fruits are used instead of herb flavorings.
BLENDING the art of combining alcoholic beverages of the same type but of different character in order to achieve a distinctive taste.
BLENDING AGENT Such substances as prune juice, sherry wine, caramel, etc., when added in minute quantities to a blended spirits formula, are known as blending agents. All countries that produce alcoholic beverage products utilize them. There purpose is to add coloring and smoothness to the liquor.
BLENDED WHISKEY is a balanced blending of straight whiskies and neutral spirits containing at least 20% straight whiskey and bottled at not less than 80 proof ( 40% alcohol by volume).
BODY word used to describe a spirit or wine for fullness.
BOIS COMMUNS Name for the vineyards officially rated in fifth class in the Cognac region. Product from this area are quick maturing brandies, primarily used in young low-priced blends.
BOIS ORDINAIRES Name for vineyard of lowest rating in Cognac area of France. Brandies from this area are used in low priced blends.
BONS BOIS Cognac vineyards rated right after the small Grand Champagne and Petite Champagne areas of Cognac. Brandies from here are soft and full-bodied. Widely used in good blends of Cognac.
BONDED WHISKEY is straight whiskey, produced and bottled in accordance with the Federal Bottling in Bond Act. To be designated as a bottled in bond the product must be at least four years old and must be bottled at one hundred proof. It also has to be produced from a single distillery, by the same distiller and be the product of a single season and year; it must be bottled at an internal revenue bonded facility under U.S. government supervision.
BORDERIES Cognac vineyards surrounding those called Bon Bois. Cognac produced here is of exceptional quality used in the finest blends.
BOSTON SHAKER comprises two flat bottomed cones, one larger than the other. The larger is made of stainless steel while the smaller can be either glass, stainless steel or even plastic.
BOTANICALS A covering term applied to the numerous herbs, seeds, roots and berries used in the flavoring formula for gin and other flavored spirits. Examples: Juniper berries, Aniseed, Coriander seed, Casia Bark.
BOURBON LIQUEUR a cordial with a bourbon whiskey flavour; at least 51% of the spirits content is bourbon whiskey.
BOURBON has been distilled in the United States since the days of the American Revolution, it was not until May 4, 1964, that Congress recognized it as a “distinctive product of the United States.” Under federal regulations, bourbon is a whiskey distilled at not exceeding 160 proof from a fermented mash of not less than 51% corn. The balance of the mash may be any other grain but is generally rye and barley malt. Also the product must be stored in new charred oak barrels. Bourbon includes both straights and bonds. Factoid: Bourbon was first produced by a frontier preacher, Rev. Elijah Craig, who distilled the whiskey in what was then the western part of Virginia, later to be part of the new state of Kentucky. The immediate area was named Bourbon County and the whiskey became known as Bourbon whiskey.
BRANDY is a distillation of fermented mash of fruit or fermented fruit juices, distilled at less than 190 proof, and bottled at no less than 80 proof. Grapes are used to produce wines and brandy to a greater extent than any other fruit, primarily because of the high sugar content. A bottle that is labeled brandy must have been produced from grape wine. If other fruits are used, the label must indicate what fruits they are, such as peach brandy, apricot brandy, blackberry brandy, etc.
Brandies are generally aged in oak barrels from three to eight years. The age may be stated on the label but it is not required by Federal government standards with the only exception being a brandy not aged at least two years. The age must be stated if less than two years. Most brandy is produced in continuous stills. It can be distilled from any kind of wine. However, white wine, made from white grapes is almost universally used for brandy. There are two types of brandy produced, straight and simple (rectified). Straight being bottled directly from the barrel at the end of the aging period. Simple / rectified receives a processing treatment. This treatment varies by distiller. Usually it consists of blending together brandies of different ages and the addition of caramel. There is one other type of brandy known as “Grappa” or “Pomace”.
BROULLIS Name given for the final distillation of brandies used to make Cognac.
CACHACA or "Ca-SHAH-sa" is a liquor made from fermented sugarcane juice.
It is the most popular distilled alcoholic beverage in Brazil. It is also known as aguardente, pinga, caninha and many other names.
Cachaça is mostly produced in Brazil, where 1.5 billion litres (390 million gallons) are consumed annually, compared with 15 million litres (4.0 million gallons) outside the country. It is typically between 38% and 48% alcohol by volume. When it is homemade it can be as strong as the distiller wants. Up to six grams per litre of sugar may be added. The major difference between cachaça and rum is that rum is usually made from molasses, a by-product from refineries that boil the cane juice to extract as much sugar crystal as possible, while cachaça is made from fresh sugarcane juice that is fermented and distilled. As some rums are also made by this process, cachaça is also known as Brazilian rum. Outside Brazil, cachaça is used almost exclusively as an ingredient in tropical drinks, with the Caipirinha being the most famous cocktail.
CALVADOS Distillation of cider produced in the Normandy, France, from the district of that name. An apple brandy.
CAMPBELTOWN The name of one of the four great malt whiskies used in blends of Scotch whisky. The name is taken from a village situated on the Mull of Kintyre.
CANADIAN WHISKY is a distinctive product of Canada, in which corn and rye are the principal grains used in the mash. Being a people primarily of British and French origin, it is only logical that Canadians combine the traditions of the Scotch Highlands and the French Cognac region in their whisky production skills. Canadians contain no distilled spirits less than two years old, they are a whisky of delicate flavor and light body. The distillers may blend their whiskies either before aging or during the aging period. Most Canadians exported to the United States are blends. U.S. regulations do not permit the labeling of Canadian whiskies as straights. No limitations on grain formulas, proof of distillation or cooperage.
Canadian blends are not a blend of straight whiskies and neutral spirits as they are in the United States. The lightest spirits, distilled at 185 proof, would be legally defined as whiskey ( rather than neutral spirits) in the U.S.
They are generally bottled at six years of age or more. A Canadian that is under four years of age must state its age on the label. Ageing is done typically in wooden casks or barrels which may be charred on the inside.
CHARCOAL FILTERING mostly all aged whiskies is charcoal treated by being aged in charred barrels. Some distillers elect to increase the degree of charcoal processing. They put their whiskies through various forms of charcoal filters, either before or after aging. The process is also known as leaching. Vodka is charcoal filtered by law.
CIDER is a fermented beverage made from apple juice. Cider varies in alcohol content from 2% ABV to 8.5% ABV or more in traditional English ciders.
Although cider can be made from any variety of apple, certain cultivars are known as cider apples. Cider is popular in the United Kingdom, especially in South West England. The United Kingdom has the highest per capita consumption of cider, as well as the largest cider-producing companies in the world, including H. P. Bulmer, the largest. As of 2006, the UK produces 600 million litres of cider each year.
CISTERN ROOM A cistern is a large tank. A cistern room is a tank room where new whiskey is temporarily stored. Whiskey is also sometimes reduced in proof before putting into barrels for aging.
COCKTAIL dates back to colonial America and refer to any mixed drink. A cocktail is an alcoholic mixed drink that contains two or more ingredients.
COFFEE is a brewed beverage with a distinct aroma and flavor prepared from the roasted seeds of the coffea plant. The beans are found in coffee "cherries", which grow on trees cultivated in over 70 countries, primarily in equatorial Latin America, Southeast Asia, South Asia and Africa. Green (unroasted) coffee is one of the most traded agricultural commodities in the world. Coffee is slightly acidic and can have a stimulating effect on humans because of its caffeine content. It is one of the most-consumed beverages in the world.
COFFEA ARABICA - C. arabica
Varieties: Bourbon, Typica, Caturra, Mundo Novo, Tico, San Ramon, Jamaican Blue Mountain
Coffea arabica is descended from the original coffee trees discovered in Ethiopia. These trees produce a fine, mild, aromatic coffee and represent approximately 70 percent of the world's coffee production. On the world market, arabica coffees bring the highest prices. The better arabicas are high grown coffees -- generally grown between 2,000 to 6,000 feet above sea level - though optimal altitude varies with proximity to the equator. The important factor is that temperatures must remain mild, neither too hot nor too cold, ideally between 59 - 75 degrees, with about 60 inches of rainfall a year. The trees are hearty but a heavy frost will kill them. Arabica trees are costly to cultivate because the terrain tends to be steep and access difficult. Also, because the trees are more disease prone than robusta, they require additional care and attention. Arabica trees are self pollinating. The beans are flatter and more elongated than robusta and lower in caffeine.
COFFEA CANEPHORA - C. canephora var. robusta
Variety: Robusta
Most of the world's robusta is grown in Central and Western Africa, parts of Southeast Asia, including Indonesia and Vietnam, and in Brazil. Production of robusta is increasing, though it accounts for only about 30 percent of the world market. Genetically, robusta carries fewer chromosomes than arabica and the bean itself tends to be slightly rounder and smaller than an arabica bean.
The robusta tree is heartier, more disease and parasite resistant, which makes it easier and cheaper to cultivate. It also has the advantage of being able to withstand warmer climates, preferring constant temperatures between 75 and 85 degrees, which enables it to grow at far lower altitudes than arabica. It requires about 60 inches of rainfall a year and cannot withstand a frost. Compared with arabica, robusta beans produce a coffee which has a distinctive taste and about 50-60% more caffeine. Robusta is primarily used in blends and for instant coffees.
COFFEE STILL a continuous still (patent still). Named after an Irishman, Aeneas Coffee.
COGNAC is a brandy distilled from grapes grown in the Charente and Charente Inferieure (Maritime) Departments of France and takes its name from the city of Cognac. Cognac is designated by the laws and regulations of the French government. The geographical area of the Cognac region is in western France north of Bordeaux and bordering the Atlantic Ocean.
The region is divided into seven subdivisions, they are listed in the order of the quality of brandy made therein.
Grande Champagne
Petite Champagne
Borderies
Fins Bois
Bon Bois
Bois Ordinaires
Bois Communs
The soil composition differentiates the subdivisions where the grapes are grown. In 1860 French geologist called Coquand along with a professional winetaster independently visited all the vineyards and distilleries of the Charente and Charente Maritime departments. As a result of their combined studies they discovered an affinity between the soil and the brandy. Thus the six districts of the Cognac region were identified and delimited. The Grande Champagne has the best soil (about 35% limestone) and the most heavily planted vineyards. Ascending down each subdivision the soil contains less limestone (chalk) in the soil. The quality and value of the brandy (cognac) decline accordingly ascending down each subdivision.
As a result of Coquand’s work the word “Cognac” was given to brandy from the six subdivisions and also the method of marketing the product changed. In that the sale of product went from barrels to bottles to the buyer. The distiller controlled the aging of the brandy in the barrel not the buyer.
Interesting is that in the 1860’s when all was changing a major catastrophe befell the vineyards at Charente, Phylloxera struck. The “louse” wiped out the vineyards, they had to be purged of the insect and replanted. On a positive note they were replanted with grafted viniferas on American rootstocks.
The primary grape utilized in Coganc is the Saint Emilion. The Folle Blanche and Colombard grape on represent about six percent or less of vineyard plantings. In certain conditions five other grape varieties may be used but not more than ten percent of the whole. Factoid, since 1955 any grower who plants an unauthorized vine in one of the six growing regions will have his or hers entire crop refused. The Saint Emilion does not ripen properly in the Charentes but for cognac that’s what you want. A high acid, low alcohol and sour wine. It is perfect for cognac!
The grapes are converted to wine by normal methods with the exception that a continuous screw press may not be used and no sugar may be added when making the wine for cognac. After the wine is made it goes to the stills, the distillation must be completed before March 31st to obtain an age certification. Cognac by French law must also be distilled in the Charantais still. The still resembles a giant copper kettle. Also by law the kettle may be heated only by “naked flame”. Meaning gas-heating or coal fired. The Charantais has either two types of heads the Turk’s Cap or the Olive. From the head a swan-necked pipe leads the vapors to a water cooled condenser. The alcoholic wash (10% alcohol ) is run through the still three times. The resulting distillate is classified as a “brouillis”. At this time the secondary distillation “bonne chauffe “ is done to separate the head’s and tail’s from the heart. They are recycled with the next charge of the brouillis. The secondary distillation has an alcohol strength of 30 to 35 percent alcohol by volume or 60 to 70 proof. The final heart that comes off must be taken at a strength of 144 proof or 72 percent alcohol by volume.
The raw product is then placed in ninety to one hundred gallon “Limousin” oak barrels.
The “limousin” oak has a low tannin content and the wood is porous, which is essential to the production of cognac. The product in the barrel the first year is not capped off to the top so that the cognac can have contact with oxygen. After one year it is transferred to an older barrel where it will remain for maturation. Maturation between one and fifteen years and up to 40 years.
During this time in the barrel evaporation of product is considerable. The evaporation of product has to be compensated from “chanteaux” or partially empty barrels. The barrels are to be always topped off with the same age or higher.
The blending of mature brandies is a complicated slow process due to the fact that you are reducing a 140 proof product down to a 80 proof with distilled water or “faible” a weak brandy. Caramel may also be adding during the blending to correct the color.
The Grande Champagne cognacs generally age for at least fifteen years. Whereas the Petite Champagne less distinguished and lighter ages somewhere between fifteen and four years. The borderies brandies have more body than any other Cognacs. They will improve up to a maximum of forty years. Cognacs over forty years of age tend to acquire a barrel taint. Cognac in France must mature for one year for consumption, after three years it may bear a “marque” (three stars), and after four years the “marque” may be V.S.O.P. . Napoleon-style brandy is brandy twice the normal age generally six years.
CONDENSER part of the still that captures alcoholic vapors. Cools and condenses them into a liquid. On the pot still the condenser is the coiled tubing (worm) on the top to the pot.
CONGENERS natural flavor parts in spirits. Made up of trace oils, esters and acids carried through the distillation process. Spirits distilled at higher proofs are practically free of congeners, whereas low proofs have a high concentration.
CONTINUOUS STILL is virtually standard equipment of all distilleries. Also known as the Coffee Still. The continuous still appearance is that of a tall cylinder and usually rises through two or three stories of the distillery building. The inner works of the still is fitted with numerous horizontal, perforated baffle plates. The distillation process is accomplished by pumping the pre-heated liquid mash to the top of the still and permitting it to splash down through the baffle plates. At the same time, steam is entered at the bottom of the still and rises through the baffle plates. In constant contact with the mash, the steam distills and re-distills the liquids as it rises. The proof may be stepped up at each higher level between the plates. The vaporized alcohol finally passes off through the top of the still where it is cooled and condensed as new spirits. The spent liquids during the process drop to the bottom of the still and are drawn off to be converted into distiller's grains.
CONVERTER equipment in which grain mash, mixed with water and malt are cooked. Best example would be a giant pressure cooker. In this process the enzymes of the malt convert the grain starch to sugar.
CORDIAL Liqueurs and cordials by definition are a spirit that has been flavored and sweetened. They are obtained by treating the spirits with fruits, aromatic herbs, flowers, plants or with pure juices. The spirit base can be derived from many sources: brandy, rum, malt whisky and plain / neutral spirits from grain, cane, potatoes and other vegetables. The sweetening is primarily done with sugar. he sugar can be refined or unrefined and in some cases the sugar is honey. The finished product must contain at least 2-½ % sugar or dextrose or a combination by weight.
History shows that Hippocrates recorded that the distillation of aromatic plants for medicinal purposes was practiced in the fifth century BC. Research also shows that Francois Vincent Raspail invented a liqueur to destroy parasites in the human body in 1847. The “Church” played a key role in creating and expanding the use of liqueurs.
Liqueur is derived from the Latin word liquefacera, which means to dissolve.
The words liqueurs and cordials have the same meaning and are used interchangeably.
They are grouped into five broad categories according to types of flavor.
1.Fruits
2.Seeds
3.Herbs
4.Peels
5.Crèmes
There are three basic methods of production and they can be singly or in combination.
1.Percolation
2.Maceration
3.Distillation
Percolation is a method that is easily described since it compares exactly with percolating of coffee. With cordials the percolator is a large tank. Spirits are put into the bottom of the tank and fruit is placed in a basket-like container at the top of the tank, or in some cases suspended from the top of the tank in cloth bags. The spirits are pumped over the basket / bags repeatedly until the entire flavor has been extracted. This process is also termed “hot infusion” and the flavoring agent must be stable to heat.
The maceration method used in making cordials is not unlike the brewing of tea. The fruits or other flavorings are allowed to steep in the spirits until the entire flavor has been extracted. It is a very slow process in which the flavoring agent is soaked from twenty-four hours up to one year.
For most liqueurs and cordials, percolation or maceration is only the beginning. After the flavors have been extracted by these methods, the heavily flavored spirits are redistilled, resulting in the delicacy of flavor desired by the maker.
The distillation method in some areas of production of cordials / liqueurs is the only process utilized. The leaves, peels, seeds, etc. are placed in a still, covered with an alcoholic spirit and distilled. The distillate carries the flavor of the various ingredients and when finished is a high proof product. This high proof product is reduced in proof by the addition of syrup (sugar and demineralized water) and adjusted at bottling. One of the adjustments if necessary is the addition of coloring materials.
The major flavoring agents of liqueurs/cordials fall into five categories.
1. Fruit liqueurs: example; Peach, Apricot, Cherry
2. Citrus liqueurs: example; Orange Curacao / Grand Marnier
3. Herb liqueurs: (Herb-Seed-Flower-Roots) example; Benedictine, Chartreuse
4. Bean and kernel liqueurs: example; Kahlua, Crème de Cacao or Menthe
5. Advocaat: example; Baileys Irish Cream
The weakest of all liqueurs (17% alcohol by volume, 34 proof) and one of two that does not fall into any preconceived category. First looks like custard, and is made from egg yolks and grape brandy. The other is Baileys Irish Cream, whiskey blended with cream.
Cordials are commonly identified as either being proprietary or generic. A proprietary cordial is produced exclusively by the firm, which markets the brand name (i.e., Benedictine, Drambuie, Grand Marnier and Cointreau). Whereas a generic cordial is one that identifies a commonly produced type such as apricot flavored brandy, crème de menthe, triple sec, etc.
CORN WHISKEY a distillate of grain mash, 80% of the mash being comprised of corn. Corn is the one American Whiskey that does not have to aged in new charred oak barrels. Predominately white in color, the product is usually aged in non-charred or reused barrels.
CRÉME designation for fruit and herb cordials with high sugar content.
Crcme de Ananas-pineapple
Crcme de Cacao- cocoa flavor, brown or white
Crcme de Café- coffee flavor
Crcme de Cassis- black currants
Crcme de Fraise- strawberries
Crcme de Framboise- raspberries
Crcme de Menthe- mint flavor, green or white
Crcme de Noyaux- fruit stones Crcme de Noyeaux / Apricot nuts
Crcme de Prunelle-prunes
Crcme de Vanilla- vanilla
Crcme de Violette-violets
CURACAO an orange flavored cordial made from the peel of the orange. Native to the island of Curacao, related to Triple Sec.
DEMERARA RUM dark heavy bodied rum from Demerara County, British Guiana.
DISTILLATE Product of distillation.
DISTILLING Separation of alcohol from a substance by vaporization and condensation. All distilled spirits are made from a liquid, fermented mash or other substance. The fermented mash or substance can be made from grapes, sugar cane, grain or any starch product (sugar beet, potato). Fermentation converts the sugar content to alcohol. Distillation separates the alcohol and congeners from the undesirable liquids and solids that make up a fermented substance. Note, that in distillation every liquid has a unique boiling point. Alcohol for instance boils and vaporizes at 173 degrees. Whereas water boils and vaporizes as steam at 212 degrees. When a fermented substance is heated to a temperature of 173 degrees it alcoholic content begins to boil and vaporize leaving most of the rest of the substance behind. Congeners are carried along with the vaporized alcohol in distilling. The congeners are what differentiate distillates of grain mash, sugar cane or grapes; whiskey, rum and brandy. Distillers have adopted controls to enhance or change styles of distilled products. The type of still, whether a continuous still or pot still; the amount of heat; the proportion of the run accepted or rejected as to the heads and tails along with the pre-determined proof of the distillate.
DRINK the simplest and most natural drink, and the only one essential for the survival of all living organism, is water. The average consumption of liquid in a temperate climate is 1 litre per day, but needs according to the climate and the diet.
DRY SHAKE a common practice amongst some bartenders to first shake drinks containing cream and eggs without ice. Then to shake the drink a second time with ice added.
DUNDER the lees of cane juice used as an ingredient in the making of Jamaican rums.
EGG NOG liquid custard that is made up of eggs, cream and sugar combined with Brandy, Rum or Bourbon.
ENZYMES a naturally occurring, complex organic substance that has the property of causing changes to take place in other substances. The enzymes of malt, for example, change the natural starch content of grain to sugar.
EXCISE TAX a tax levied by the United States government on distilled spirits, wines and malt beverages. The excise tax is a specific tax computed either on the basis of the alcoholic content of the taxed beverage or on a wine gallon basis.
FEINTS a name given to the last portion of spirits that runs from a still as the distillation of a batch nears completion. Feints are normally turned back into the still for redistillation. Feints are also, and more generally referred to as tails.
FERMENTATION a natural reaction of yeast as it grows and multiplies in a batch of grain, sugar cane or fruit / vegetable mash is known as fermentation. In the process, the sugar content of the mash is converted to alcohol. In whiskey making two methods of fermentation are employed.
Sour Mash: part of the previous days fermented batch of mash is added to each fresh batch of mash. Adds more yeast to the new mash, while at the same time provides continuity with each batch. This process takes longer. From 3 to 4 days; requires a larger plant; greater care; and the yield of whiskey per bushel of grain is lower. It is costlier, but is the primary standard procedure among straight whiskey distillers.
Sweet Mash: fermentation is started with newly cultured yeast; usually process takes 2 to 3 days. This type of process is seldom utilized.
FILTERING passing a liquid through cloth or a filtering agent such as charcoal in order to remove impurities and other undesirable contents. To give the liquid a sparkling clear appearance.
FINS BOIS one of the 7 sub-divisions of the Cognac region. 4th most important.
FLAVORED BRANDY a cordial type of spirits primarily of a brandy base (grape), fruit or other flavoring. Usually bottled at 70 proof.
FORESHOTS the first run of spirits from a still. Usually turned back for redistillation.
FORTIFIED WINE is wine to which a distilled beverage (usually brandy) has been added. Fortified wine is distinguished from spirits made from wine in that spirits are produced by means of distillation, while fortified wine is simply wine that has had a spirit added to it. Many different styles of fortified wine have been developed, including port, sherry, madeira, marsala, and vermouth.
FRUIT BRANDY usually a distillate of fruit juice. Higher proof, dry, and lacking the fruit flavoring of a fruit cordial.
FRUIT LIQUEURS sweetened liquor consisting of natural fruit flavors added to a base of neutral spirits (grain or cane neutral spirits) or brandy (grape spirits).
FUSEL OIL one of the congeners of whiskey and spirits. Undesirable in some forms. Believed to change or break up during the aging period and become and important and desirable constituent of aged whiskey.
GIN an alcoholic beverage delicately flavored with juniper berries and other botanicals. Most gin is distilled from grain by continuous process. Still is fitted with a gin head, packed with the flavoring agents (juniper / botanicals), and through, which the alcohol vapors, pass as they rise from the still. Federal regulations forbid the artificial coloring of dry gin unless the nature of the coloring is stated on the label. Some gins straw yellow color is derived from aging in barrels, thus it is obtained naturally. The distillation of juniper berries with spirits originated in Holland. The product was called Genevre, a French word-meaning juniper. The English shortened the word to gin. Dutch gins today are heavy bodied, strongly flavored and go under the name of Geneva Gin, and also under the names of Hollands and Schiedam gins. English gin accounts for most of the U.S. imports. Distilled London Dry Gin is the same as Distilled Dry Gin. The term dry simply means that they lack sweetness. There are sweet gins, usually flavored with orange, lemon or mint. They are definitely sweet.
GIN HEAD a small tank that is connected to the still. The purpose of the head is to hold the flavoring agents of gin. Alcohol vapors that pass through the tank pick up the flavor of the juniper and botanicals before condensing.
GINGER BEER is a carbonated drink that is flavored primarily with ginger and sweetened with sugar or artificial sweeteners. Most ginger beer produced commercially is a manufactured soft drink. The original version, rarely produced commercially since the mid-20th century but often home brewed, is a brewed alcoholic beverage.
GRAIN MASH the cooked grains; corn, barley, rye, etc. The natural starch content of which it has been converted to sugar by the natural action of the enzymes in the barley malt. Grain fully prepared for fermentation is referred to as grain mash.
GRAIN NEUTRAL SPIRITS the federal definition says that neutral spirits are spirits distilled from any material at or above 190 proof.
GRAND CHAMPAGNE the name given of one of the seven sub-divisions into which Cognac region of France is divided. Based on soil analysis of the region. The best / finest Cognac brandies are grown in the Grand Champagne.
GRAPPA BRANDY distilled from the pulp and skins of grapes. Referred to as Marc in France. Also known to be termed Pomace brandy.
GRENADINE sweet syrup flavored with pomegranate.
HEADS the first run of spirits from a still. See Foreshots.
HEAVY wines and liquors that have a pronounced body due to a high content of soluble solids.
HIGHLAND MALT the name that distinguishes one of the four types of malt whisky made in Scotland and used as a base of every Scotch whisky. Distilled in the Highlands of Scotland.
HOLLAND GIN often called Geneva Gin. It is made from the fermented mash of barley malt, and of juniper berries and other botanicals. The product is usually packaged in crocks at 80 proof (40% alcohol by volume). It is heavier than dry gin. Imported from Holland.
IRISH WHISKEY a product that must be produced in Ireland if it is to be labeled Irish Whiskey. There are two kinds of Irish whiskey. One is produced in Northern Ireland, the other in the Republic of Ireland. The northern whiskey contains a lend of malt whiskies, plus grain whiskey. The malt whiskies are distilled at about 171 proof from a mash of barley malt. The grain whiskey is distilled in continuous stills at over 180 proof.
The Republic of Ireland variety is a blend of similarly produced whiskies, distilled at not more than 171 proof in pot stills from a mash consisting chiefly of malted barley, plus small cereal grains including unmalted barley, wheat, oats, and rye.
ISLAY MALT another one of the four types of malt whisky used in many Scotch whisky blends. Distilled on the island of Islay off the west coast of Scotland.
JAMAICAN RUM rum exports from Jamaica into the United States are confined to dark, golden mahogany, heavy-bodied rum. Made from a combination of molasses and skimmings, both of which are by-products of the island?s big sugar mills. The molasses is drawn into fermenting vat and dunder is added. Ingredients are permitted a long fermentation period from ten to fourteen days before the batch is ready for the still. Old type pot stills are commonly used. Jamaican rums are aged in oak puncheons, the blended and bottled.
KIRSCH or termed Kirschwasser. High proof colorless brandy made from small black cherries grown in central Europe.
KUMMEL a colorless cordial flavored with caraway seed.
KUMQUATs or cumquats are a group of small fruit-bearing trees in the flowering plant family Rutaceae, either forming the genus Fortunella, or placed within Citrus sensu lato. The edible fruit closely resembles that of the orange (Citrus sinensis), but it is much smaller and ovular, being approximately the size and shape of an olive.Culinary uses include candying and kumquat preserves, marmalade, and jelly. Kumquats can also be sliced and added to salads. In recent years kumquats have gained popularity as a garnish for cocktail beverages, including the martini as a replacement for the more familiar olive. A kumquat liqueur mixes the fruit with vodka or other clear spirit. Kumquats are also being used by chefs to create a niche for their desserts and are common in European countries.
LEACHING the passing of liquor through charcoal is termed leaching. Tennessee whiskies are leached.
LEMON is both a small evergreen tree native to Asia, and the tree's oval yellow fruit. The fruit is used for culinary and nonculinary purposes throughout the world – primarily for its juice, though the pulp and rind (zest) are also used, mainly in cooking and baking. Lemon juice is about 5% to 6% (approximately 0.3 M) citric acid, which gives lemons a sour taste, and a pH of 2-3. This makes lemon juice an inexpensive, readily available acid for use in educational science experiments. Many lemon-flavored drinks and candies are available, including lemonade and sherbet lemons. The distinctive sour taste of lemon juice makes it a key ingredient in many dishes across the world.
LIME is a term referring to a number of different fruits, both species and hybrids, citruses, which are typically round, green to yellow in color, 3–6 cm in diameter, and containing sour and acidic pulp; they are a good source of vitamin C. Limes are often used to accent the flavours of foods and beverages. Limes are grown all year round and are usually smaller and sweeter than lemons.
Lime is frequently used to add flavour to cold and hot drinks, including water, tonic and other cocktails.
LIMOUSIN OAK an oak grown in the forests of Limousin Province, France. Used in making the casks in which Cognac is aged.
LIQUEUR commonly used as synonymous with cordial.
LIQUOR commonly taken to mean distilled spirits. The federal government however, refers to liquor as synonymous with alcoholic beverages. That is, distilled spirits, malt beverages and wines.
LOWLAND MALTS one of the four types of malt whisky made in Scotland and used as a base of Scotch whisky blends. Lowlands are usually lighter in style than Highland Malts.
LOW WINES in distilling with a pot still there is a requirement of two distillations. Spirits from the first distillation are termed low wines. With the utilization of a continuous column still the heads and tails are commonly termed the low wines.
MACERATION one of three methods used in the making of liqueurs. The fruit or other flavoring is placed directly into the spirits and allowed to steep until the entire flavor has been extracted. Process like brewing tea.
MALT is a grain, usually barley that has been germinated through the application of moisture and heat. Malting is an essential process in the making of whiskey. The enzymes in malt convert the grain starches into grain sugars known as maltose. To acquire malt, barley is moistened and allowed to sprout subsequently it is dried. In the United States the sprouted barley is dried in heated drums. Whereas in Scotland the sprouted barley is spread out on a screen and heated / dried by peat fires below the screen. The peat fires impart the smoky taste that is characteristic of Scotch whisky.
MARASCHINO a colorless cordial made from the Marasca cherry and its kernels.
MARC also called Pomace brandy and Grappa brandy when made from grapes.
MARRYING is a trade term referring to the blending of whiskies or other spirits or flavoring agents. The marrying period can be hastened by constantly stirring the blend In the case of whiskies the marrying period may take many months while the blend rest quietly in barrels or tanks. During the marrying period the ingredients of the blend become homogeneous under the natural influences of density and solubility adjustment.
MARTINIQUE RUM dark heavy bodied rum produced on the island of Martinique.
MASH a meal of grain steeped and stirred in water. A mash is fermented and then distilled.
MEAD one of the earliest forms of alcoholic beverage. Distilled from a combination of honey, water and yeast.
MUSCAT BRANDY a brandy distilled from the Muscat grape.
NEUTRAL BRANDY a brandy distilled between 170 and 190 proof. Similar to neutral spirits. Used in the making of dessert wines.
NEUTRAL SPIRITS are distilled spirits distilled from any material at or above 190 proof. Neutral spirits lack and distinctive taste, color or odor. They are utilized for blending with straight whiskey, vodka, cordials / liqueurs, and the making of gin.
NOSE the bouquet or aroma of a wine or liquor.
OAKY a taste in a wine or liquor derived from aging in oak.
OLD TOM GIN a sweet English gin.
PASTEURIZATION is the process of heating liquids such as beer and wine in order to halt fermentation.
PEAT is a mass of vegetable material, partially carbonized, and found in swampy or boggy areas. Used as fuel when pressed and dried. Peat is the traditional fuel used for drying the malted barley used in Scotch whisky production.
PERCOLATION a method for making cordials that is similar to percolating of coffee.
In the production of cordials the percolator is a large tank. Spirits are put into the bottom of the tank and fruit is placed in a basket-like container at the top of the tank. In some cases the basket is suspended from the top of the tank in cloth bags. The spirits are then pumped from the bottom to be sprayed over the fruit to drip back to the bottom. The process is done over and over until the entire flavor has been extracted.
PETIT CHAMPAGNE is one of the 7 sub-divisions of the French Cognac district. Second only to the Grand Champagne sub-division.
POMACE BRANDY is made from the skins and pulp of fruit. Also called marc brandy. Grape pomace brandy is also called grappa brandy.
POT STILL is a large bulging pot, cone shaped at the top, with a coil or worm leading from the peak of the cone. The first primitive stills were doubtless a form of pot still, and up to the turn of the last century, the pot still continued as the symbol, as well as the major piece of equipment, of the distiller's art. Scotch and Irish whiskies, as well as cognac, are primarily pot-stilled products today.
PROOF used as a word in connection with distilled spirits. Defined as the amount of alcohol in the liquor. The proportion being one half the stated proof, example a 100 proof product contains 50% alcohol.The proof at which whiskey and other spirits are distilled determine its characteristics. The proof at which product is bottled determines its potency but bears little to the quality.
PROOF GALLON a proof gallon is a standard United States gallon of 231 cubic inches containing 50% ethyl alcohol by volume, 100 proof. A British Proof Gallon is an imperial gallon of 277.4 cubic inches containing 57.1% of ethyl alcohol by volume, 114.2 proof.
PUERTO RICAN RUMS are a product of the island of Puerto Rico. They are the largest selling type of rum in the United States. Range in color from light straw (almost white) to deep amber. They are blends of rums distilled at both lower and higher proofs. These blends achieve both flavor and lightness. A process employing pure yeast strains ferments carefully selected molasses. Following distillation the product is stored in uncharred oak casks. After a period of time determined by the distiller the product is leached. Caramel is added to the product and blended with other rums and aged.
PUNCHEON is a large wooden cask holding about 160 gallons.
QUETSCH is the name given to plum brandy in Alsace and Germany. Known as Slivovitz in this country and in many areas of Europe.
RECTIFICATION is the process by which distilled spirits are blended together, or otherwise processed, by the addition of spirits or flavoring or coloring material. For example, straight whiskies are rectified by blending them with neutral spirits; neutral spirits with the aid of flavoring essences and other materials are transformed into cordials / liqueurs, etc. The product is subject to rectification tax. Examples of rectified spirits are spirit blends and re-distilled spirits.
ROCK RYE is a product that must contain rock candy or sugar syrup, and may contain fruit, fruit juices or other flavoring materials. At least 51% of the spirits content must be rye whiskey. A sweet product.
RUM is taken from the word rumbullion, meaning tumult. Rum is made from water, yeast and sugar. In the production of whiskey the sugar is obtained by converting grain starches of sugar, whereas with rum the sugar comes from the sugar cane. Federal law requires that all rum must be distilled from the fermented juice of sugar cane, sugar cane syrup, sugar cane molasses or other sugar cane products. It must be distilled at less than 190 proof and bottled at 80 proof or higher. New rum flavored products on the market today may be bottled at less than 80 proof.
Rum is America's oldest alcoholic beverage. Its history goes back to 1651. During the 18th century, the famous three-cornered rum trade was developed.
Molasses from the West Indies was shipped to New England, and there made into rum. This was shipped to Africa and traded for slaves, who were brought to the West Indies to grow sugar cane. When the African slave trade was abolished in 1808, commerce declined.
RYE WHISKEY straight rye whiskey is made from a mash consisting of at least 51% rye grain.
SCHNAPPS German and Dutch term for spirits.
SCOTCH The production of malt whisky in Scotland starts with the selection of the barley. The barley is cleaned and steeped in warm water for about 60 hours. The soaked barley is then spread out on the malting floor and after ten to twelve days begins to sprout.
The malted barley (sprouted) is removed to the drying kiln and spread out on huge screens below which peat fires are lighted. The heat and smoke from the burning peat pass through the screen and dry the malt amidst the aroma of the peat. The aroma is imparted to the barley during the drying stage. It is in this segment of production that scotch whisky acquires its characteristic smoky flavor. After the malt is dried it is stored in hoppers for several weeks . The malt is next cleaned, weighed and put through a grinding mill where heavy rollers reduce it to a meal. It now goes to a mash tun where water, heated to 146 degrees Fahrenheit, is added. Rotating arms keep the mixture swirling. When the mixing action is complete, the grain sugar has been dissolved into a liquid called “wort”. The next step involves cooling the mass, after which it is pumped into large wooden tuns, or “fermenting backs.” Now, yeast is added and actual fermentation takes place. The process of converting malt sugar to alcohol.
On the completion of the sugar to alcohol the resulting liquid takes on the name of “wash.” The “wash” is an alcoholic solution of about the same strength of beer. As stated before in the production of Scotch the “Pot Still” is utilized over the continuous column still in the United States. The pot still is a huge copper pot with a closed top shaped like and inverted funnel. Its spout is bent into a right angel and tapers off into a cooling coil.
Two or more pot stills are used in the scotch distilling process. The first pot still carries the name “wash still” and has a capacity of about one thousand gallons. The liquid wash is pumped into the wash still and heat is applied. When the temperature of the liquid wash rises to the boiling point of alcohol, and the alcohol vapors begins to rise from the liquid; this vapor passes through the funnel-like cover of the still and continues on through the cooling coil where it is promptly condensed to a liquid that is comprised of alcohol, acids, aldehydes, fusel oil and some water that “refused” to be separated. This liquid is called the “feints” or “low wines.” From the condenser it flows into a large vat named the “feints receiver.”
The next step is the final distillation. The “feints” are pumped into a second pot still, somewhat smaller than the wash still, and the whole process is repeated. During this part of the final distillation there are in the “wash” as well as in the “low wines,” various undesirable acids and aldehydes that have a boiling point lower than alcohol. To trap or catch these undesirables each still has a glass box, “the spirit safe,” located beyond the condenser. The distilled liquid with the undesirables passes through the “spirit safe” before it can enter the whisky receiver. The safe contains devices that can test the proof of the spirits. Also there are valves which can divert the flow of the distillate into either the whisky receiver or back to the feints receiver.
During the entire distilling operation the stillmaster controls what goes into the whisky receiver. The stillmaster knows that the first run of liquid through the “safe” will be a foreshot, a low proof acid liquid which does not belong in whisky. At the “safe” the foreshot can be diverted to the feints receiver where it can be redistilled. Only whisky that meets the distiller’s requirements is permitted to flow into the whisky receiver.
The new whisky in the receiver is then pumped into a vat and leveled off to about 120 Imperial proof. The product is then transferred to casks for aging. As stated before the scotch is then aged in used sherry barrels or uncharred oak barrels. Remember that in the U.S. American whiskey is required by law to be aged in new charred oak barrels. Generally scotch is aged for more that five years and an aging period of twelve to twenty years is not uncommon. During the aging period the whisky extracts color from the wood of the barrel and also mellows. The product also shrinks in the barrel at a rate of two percent per year of aging.
Up to this point the production of malt whisky has been described, the next step is the production of the grain whisky that goes into all great Scotch whisky blends.
The production of grain whisky in Scotland follows the same pattern as the making of neutral spirits in the United States. Corn and barley are the grains that are utilized and they are processed in the continuous still. The grain whisky is matured in the cask just like the malt whisky, but usually for a shorter time.
The Scotch blender now emerges with the malt and grain whiskies fully matured. The blender has the responsibility of blending the two products to the standards of the product. He or she must maintain the uniformity of the brand year after year.
The malt whiskies are selected and poured into a huge vat. When fully blended they placed into casks and laid away for further aging and “marrying”. The malt whiskies being “well married” are then poured into a huge vat where the proper proportion of grain whisky is added. Resulting in a blended Scotch whisky, a good example being the brand Johnny Walker.
SHAKER a utensil shaped like a tall goblet, slightly wider at tha top and with a closely fitting lid, in which the ingredients for a cocktail are mixed by shaking them with ice. A shaker is especially recommended for cocktails based on cream or syrupy liqueur, or thos containing egg, milk or fruit juice.
SINGLE MALT a whiskey of a single distillery in Scotland. Their principal use is in Scotch whisky blends.
SLIVOVITZ is a plum brandy distilled in Europe and in the United States. In France is termed as Quetsch.
SLOE GIN is a reddish-purple liqueur made from the sloe berries. Sloe Gin is not a variety of gin.
SODA WATER Carbonated water (also known as club soda, sparkling water, seltzer, or fizzy water) is water into which carbon dioxide gas under pressure has been dissolved, a process that causes the water to become effervescent.
Ányos Jedlik (1800–95), a Hungarian physicist, inventor, engineer invented consumable soda-water that continues to be a popular drink today. He also built an early carbonated water factory in Budapest, Hungary. However, the process he developed at his factory for getting the CO2 into the water remains a mystery to this day. After this invention, a Hungarian drink made of wine and soda water called "fröccs" (wine spritzers) was spread throughout several countries in Europe.
SOUR MASH is a method of fermentation in which part of a previous batch of the mash is utilized along with fresh yeast.
SPANISH BRANDY is produced in every wine district of Spain. These brandies are full-bodied and usually best after ten years of age. The top brandy is produced in the Andalusia district.
SPIRITS is a term used to describe alcoholic distillate of grain, sugar cane, fruit, etc.
STILL a device used for separating one liquid from another liquid or substance by vaporization. The continuous still or pots still are the types in common use.
STRAIGHT applied to alcoholic beverage, straight means unmixed with other liquors or substances, with the exception of distilled water. Straight whiskies are required by Federal law to be aged in new charred oak barrels for a minimum of 24 months.
SUGAR SYRUP (aka. simple syrup, gomme syrup and sirop de gomme) is a solution of sugar and water that is cooked over low heat until clear, then boiled for a minute or so.
TAILS are the end run of new spirits from a still. Also called feints. Tails are heavy in cogeners and are turned back for redistillation.
TEQUILA Mexican tequila is the most civilized of three alcoholic drinks that come from the same plant: the agave. The agave takes eight to ten years to mature, the plant has a bulbous base and spiny, blue-green leaves that shoot out at all angles. The juice of this plant specifically the blue variety, is used to make tequila. The agave is known variously as the century plant, maguery, mescal, and American aloe. A distant relative of the lily, not the cactus, there are more than 300 agave species. From its milky juice tequila and mescal are distilled, and from it also is pulque. Pulque is a fermented beverage of between 4% and 6% vol. alcohol. Pulque was known to Aztecs, and is now a popular drink in Mexico; it is usually drunk when freshly made.
Only the blue agave, cultivated primarily in the state of Jalisco because of its arid, volcanic soil, is used for tequila. When the root of the agave has grown to a diameter of some 25cm (10 inches), it is dug out and the spiky leaves are sliced off. The process is done by the Jimador's with a machete-type knife. What is left after the harvest is a pina, the heart of the agave plant. A pina can weigh as much as 150 pounds each. It is full with a sweet sap called aguamiel ("honey water"). The pina's are then cut into chunks and steam cooked in an autoclave. This process allows the aguamiel to run off. The juice the goes into large vats to ferment and is double distilled in pot stills, drawn off at 104 to 106 proof.
By Mexican law, a product must contain at least 51% blue agave to be called tequila. There are products on the market that are 100 % blue agave and require government inspection to insure authenticity. These products cost more to produce.
There are four types or grades of tequila's; anejo (aged), reposado (rested for six months to a year in oak barrels, gold (aged in large oak vats) and plata (silver/white-unaged).
Tequila Terminology:
Aguamiel: Spanish word (meaning "honey water") to describe the sweet, sap-like juice that is extracted from the pina of the agave plant. It is fermented for several days and then double-distilled to produce tequila, which is typically reduced from 110 proof to 80 proof before bottling.
Anejo: Literally translated, this means "aged" tequila. For a product to be called anejo, it must have been aged for at least one year. Usually, this aging is carried out in smaller oak casks, like those used for bourbon. Anejos are usually aged between three and seven years.
Gold/Oro: Tequila aged in large oak vats. The products gains some color due to contact with the oak, but often caramel coloring are added as well, depending on the producer.
Gusano: The worm which lives in the heart of agave plants. Mostly placed in mescal as a gimmick, the Gusano in not found in tequila.
Jalisco: The central Mexican state in which the town of Tequila is located and where the vast majority of the agave used for tequila is harvested and distilled. It is an officially demarcated region (like Cognac for brandy or Bordeaux for wine) where tequila is produced, located roughly 40 miles north of Guadalupe.
Jimador: Name for those who harvest agave plants using machete-type knifes.
Mezcal: The native Mexican word for the agave, "mezcal" is also used commercially to describe the lower grade distilled spirit made from agaves not of the blue variety.
Pina: The heart of the agave plant, which resembles a pineapple after its long, spiny leaves have been cut off. Harvested pina, which can weigh as much as 150 pounds each, are trimmed, cut in chunks and either steamed or compressed to extract the aguamiel, which is then fermented and distilled.
Plata: Literally translated as "silver," refers to a white, or clear, unaged tequila.
Reposado: Another aging term, meaning "rested." By definition, reposado tequilas have been rested in oak barrels for a period of six months to a year.
Tequilero: A master tequila maker.
TOKAJI (Hungarian: of Tokaj) is the name of the wines from the region of Tokaj-Hegyalja in Hungary. The name Tokaji (which is of Protected Designation of Origin) is used for labeling wines from this wine district. This region is noted for its sweet wines made from grapes affected by noble rot, a style of wine which has a long history in this region. Tokaj is mentioned in the national anthem of Hungary.
Since 2007, only authorised wine producers from the Hungarian wine region of Tokaj-Hegyalja are permitted to use the Tokaj brand name.
The Slovak wine region of Tokaj may use the Tokajský label ("of Tokaj" in Slovak) if they apply the Hungarian quality control regulation.
TRIPLE SEC is a cordial made from orange peel. Similar to Orange or Blue Curacao.
USQUEBAUGH is a Gaelic word meaning water of life.
U.S. GOVERNMENT BONDED WAREHOUSE is a warehouse established under the laws and regulations of the Internal Revenue Service. Distilled spirits are stored in bond before payment of tax. Although the warehouse may be owned by an individual or firm, the operations as well as the warehouse itself are kept under the direct supervision of the Internal Revenue Service. The Internal Revenue Service holds the keys and keeps all records of entries and withdrawals of spirits.
VODKA is the spirit of Russia, Poland, and the Baltic states. The word is Russian for “water”. Historically, it has been distilled from the most plentiful and least expensive material available, including beets and potatoes. By contrast, whiskey can only be distilled from grain. It is an international drink today and is made throughout the world.Vodka is the spirit of Russia, Poland, and the Baltic states. The word is Russian for “water”. Historically, it has been distilled from the most plentiful and least expensive material available, including beets and potatoes. By contrast, whiskey can only be distilled from grain. It is an international drink today and is made throughout the world.
In Russia there is a dramatic variation in the production of grain and root crops from year to year, vodka is produced there from any surpluses. Potatoes and rye are the most available crop for production. The two crops named tend to produce disagreeable flavors that need to be disguised. Russian vodka’s are flavored to tone done the roughness and disagreeable flavors. Peach and cherry-flavored are therefore to be found. The Polish “Zubrowska" (Buffalo) vodka is famous for its green color and the flavor of coarse grass which feeds the buffalo.
The vodkas made in the United States, United Kingdom, Germany and elsewhere are entirely colorless, tasteless and odorless. They may be made from cane spirit as well as from grain crops , potatoes and beets. Vodka is made like a whiskey. In distillation, whiskey is taken off the still at relatively low proof (125-140 proof) while it retains the flavor congeners that identify it. By contrast, vodka is distilled at high proof to extract the flavor congeners. By the United States standards, vodka is neutral spirits (minimum 190 proof) with special attributes. It is distilled or treated after distillation with charcoal “or other material” to achieve its tasteless, colorless, colorless character. Vodka is not aged.
WASH is the low proof alcoholic liquid that remains after the wort has been fully fermented.
WHISKEY See section under BOURBON / IRISH WHISKEY.
WORM is a coiled copper tube leading from the head of a still and kept cold by passing through a bath of cooling water. Vapors from the still are condensed in the worm.
WORT is a mash of malted grain in semi-liquid form, cooked and cooled. The wort is then ready for the fermenting vats.
WOODY is a term used to describe a wine or liquor with an unpleasant taste that has aged to long in wooden casks.
