Glossary
A
- Absinthe:
- A spirit made from botanicals, including the flowers and leaves of Artemisia absinthium, commonly referred to as "grande wormwood"
- ABV:
- Alcohol By Volume (percentage)
- Age statement:
- Years of maturation
- Aging:
- The process of maturing spirits in barrels
- aguardiente:
- A Spanish term for "firewater"
- Alcohol:
- Ethanol or ethyl alcohol. The intoxicating agent in fermented and distilled liquors
- Aldehyde:
- A chemical compound that is a byproduct of fermentation
- American Oak:
- A type of oak used to make barrels for aging spirits. It's known for imparting vanilla and caramel flavors
- American Whiskey:
- A type of whiskey made in the United States. It includes bourbon, rye, and Tennessee whiskey
- Amylase:
- An enzyme that converts starches into fermentable sugars during mashing and fermentation
- Angel's Share:
- The portion of a spirit that evaporates during aging
- Anisette:
- A liqueur flavored with aniseed
- Apple Brandy:
- A spirit made from fermented and then distilled apple juice
- Applejack:
- A type of apple brandy made by fermenting and distilling apple cider
- Aquavit:
- A Scandinavian spirit flavored with caraway seeds and dill, among other botanicals
- Armagnac:
- A French brandy made from grapes in the Armagnac region of Gascony
- Arrack (Arak):
- A spirit made from the fermented sap of coconut flowers or sugarcane
- Artificial Color:
- Caramel coloring added to spirits to give them a consistent color from batch to batch. It's not a sign of quality
B
- Baijiu:
- A Chinese spirit made from sorghum, rice, wheat, or barley
- Barley Malt:
- Malted barley that has been ground into a coarse powder
- Barrel:
- A large cask used to age spirits. Usually made of oak
- Barrel or Cask-Aging:
- The process of aging spirits in barrels
- Barrel Proof:
- Whisky that's bottled straight from the cask without being diluted
- Beer:
- A fermented beverage made from malted barley, hops, water, and yeast. It's also the first step in making whisky
- Bitters:
- A concentrated flavoring made from botanicals, herbs, and spices
- Blending:
- The process of mixing different spirits or whiskies to create a consistent flavor profile. It can also refer to the process of mixing different barrels of the same spirit to create a consistent flavor profile
- Bois Communs:
- One of the four crus of Cognac, known for producing light, floral brandies with a long finish
- Bois Ordinaires:
- One of the four crus of Cognac, known for producing brandies with a strong, earthy flavor
- Bonded Warehouse:
- A warehouse where spirits are stored under the supervision of the U.S. government's Bureau of Alcohol, Tobacco, and Firearms
- Bonded Whisky:
- Whisky that's been aged in a bonded warehouse for at least four years
- Bons Bois:
- One of the four crus of Cognac, known for producing brandies with a light, fruity flavor
- Borderies:
- One of the four crus of Cognac, known for producing brandies with a rich, nutty flavor
- Botanicals:
- Natural ingredients used to flavor spirits. Common botanicals include herbs, spices, and fruits
- Brandy:
- A spirit made from fermented fruit juice. It's typically aged in oak barrels. The most common types are grape brandy and apple brandy
- Brewing:
- The process of making beer by fermenting malted barley with water and hops. It's also the first step in making whisky
- Broullis:
- The first distillation of Cognac, which produces a spirit with an alcohol content of about 30% ABV
- Butt:
- A large cask used to age sherry of approximately 500 liters
C
- Calvados:
- An apple brandy made in the Normandy region of France
- Campbeltown:
- A region in Scotland known for producing whiskies with a maritime character
- Canadian Whisky:
- A type of whisky made from a blend of grains, including corn, rye, barley, and wheat. It's typically aged in used barrels
- Cask finish:
- The term refers to the maturation of whisk(e)y. When a whisky is transferred from the primary barrel to a secondary, or even tertiary, for an additional maturation, it is known as a Cask Finish. Of late, there has been a massive influx of ‘finished’ malts. Often the additional cask used is more ‘exotic’, and examples include Sauternes Cask Finish and Rum Cask Finish. Cask Finishing is fraught with much controversy, as purists argue it is not traditional and the finished spirit ceases to be a Single Malt. Proponents argue it allows for more variation and helps modernise the industry.
- Cask Strength:
- Whisky that's bottled straight from the cask without being diluted
- Coffee Still:
- A still designed by Aeneas Coffey that's used to produce grain whisky
- Congeners:
- Chemical compounds that give spirits their flavor. They're produced during fermentation and distillation
- Continuous Still:
- A type of still that produces spirits continuously, rather than in batches. It's also known as a column still
- Cooper:
- A person who makes or repairs barrels
- Corn Whiskey:
- A type of American whiskey made from at least 80% corn and aged in new, charred oak barrels. It's not required to be aged
D
- Distallate:
- The liquid produced during distillation. It contains alcohol and other compounds
- Dram:
- Measurement of whisky (glass)
E
- European Oak:
- A type of oak used to make barrels for aging spirits. It's known for imparting a more complex flavor profile than American oak
F
- Feints:
- Feints is the name given to the third fraction of the distillate received from the second distillation in the pot still process. They form the undesirable last runnings of the distillation.
- Fins Bois:
- One of the four crus of Cognac, known for producing brandies with a light, fruity flavor
- First fill:
- A barrel that has only been used once to age spirits. It's often used to age whiskies
H
- Hogshead:
- 238.7 litre (52.5 gallon) cask used for maturing whisky and other spirits
J
- Juniper Berry:
- The female seed cone produced by various species of junipers. It is not a true berry but a cone with unusually fleshy and merged scales. It is the primary botanical used to flavor gin.
M
- Mezcal:
- A Mexican spirit made from the agave plant. It's similar to tequila but has a smokier flavor
- mollases:
- A thick, dark, sweet syrup that's a byproduct of sugar production. It's used to make some rums
N
- NAS:
- No Age Statement
O
- Overproof:
- Spirits with an alcohol content higher than the standard 40% ABV. They're usually around 50-60% ABV
P
- Pot Still:
- A type of still that produces spirits in batches. Typically made from copper, it is often used to make more flavoursome spirits like whisky and rum
- PPM:
- Parts per million. Used to note the phenolic content of a substance (phenol parts per million).
Q
- Quaich:
- Traditional drinking cup
R
- Reflux:
- A process in distillation where some of the vapour condenses and returns to the still, allowing for a more efficient separation of alcohol from water
S
- Shell and Tube Condenser:
- A type of condenser used in distillation. It consists of a series of tubes running through a larger tube that is cooled with water
- Solera:
- A system of aging spirits in which younger spirits are blended with older ones to create a consistent flavor profile. It's commonly used in the production of sherry and rum
- Sour Mash:
- A mash that contains a portion of mash from a previous distillation. It's used to introduce yeast and enzymes into the new mash
- Spirit Safe:
- A locked cabinet that holds the spirit receiver and hydrometers. It's used to measure the strength of the spirit coming off the still
- Still:
- A distillation apparatus used to separate alcohol from water. There are many types of stills, including pot stills and column stills
T
- Tennessee Whiskey:
- A type of American whiskey made from at least 51% corn and aged in new, charred oak barrels. It's filtered through charcoal before aging. (Not to be confused with bourbon or the song by Chris Stapleton)
- Terroir:
- The unique characteristics of a specific region that affect the flavor of the product produced there. It includes factors like soil, climate, and local flora
- Triple Sec:
- A type of orange-flavored liqueur. It's often used in cocktails like Margaritas and Cosmopolitans
- Twist:
- A twist of citrus peel used as a garnish in cocktails. It adds a hint of citrus aroma and flavor
U
- Usquebaugh:
- An old Scottish term for whisky, derived from the Gaelic 'uisge beatha', meaning 'water of life
V
- Virgin Oak:
- Newly charred oak barrels that have never been used to age spirits. They impart a strong oak flavor to the spirit
- Vodka:
- Vodka is a clear spirit that can be produced from anything containing starch or sugar, including potatoes, sugar beet molasses, and, most commonly, grain.
W
- Wash:
- The liquid produced after fermentation. It's the first step in distillation
- Washback:
- A large vessel used to ferment the mash before distillation. It's typically made of wood or stainless steel
- Well Spirits:
- Spirits that are stored in the well of a bar, typically the house brand or lower-priced options
- Wort:
- The liquid extracted from the mashing process during the brewing of beer. It's the first step in making whisky
Y
- Yeast:
- A microorganism that converts sugars into alcohol and carbon dioxide during fermentation.
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