Key Terms (A)

AgeOften this is used as a measure of quality. It is not always dependable, however, because ingredients are a factor.AlcoholCommon to all liquor. Ethyl alcohol, spirits distilled from grain, grape, fruit and cane are most common.AleBrewed from malt and hops. Usually stronger and slightly more bitter than beer. Color can vary from light to dark amber.AperitifA French term referring to a light alcoholic drink taken before a meal to stimulate appetite.BeerBeverage brewed from malted barley and other grains cultured with yeast and flavored with hops. There are many varieties including ale, porter, malt liquor, bock and lager.BittersA very concentrated flavoring agent made from roots, barks, herbs and/or berries.Blended WhiskeyCombines straight whiskey with neutral grain spirits. Straight whiskey dominates the mix by 20%. Sold at 80 proof.Bock BeerGerman beer that is full-bodied, slightly sweet and ususally dark. Heavier, darker, richer and sweeter than either lager beer or ale in that order. About 6% alcohol.Bottled-In-Bond WhiskeyStraight whiskey, usually bourbon or rye, produced under government control and supervision. Bonded whiskey must be at least four years old, bottled at 100 proof and produced in one distilling by the same distiller. It must be sorted and bottled at a bonding warehouse under government supervison.BourbonAmerican Whiskey made using at least 51% corn grain mash in a wheat, oats, rye & barley combination.BrandyA liquor distilled from wine and other fermented fruit juice. Aged in oak casks and bottled at 80 to 84 proof. The finest Brandies are Cognacs.Canadian WhiskeyA blended whiskey, which is distilled from rye, corn, and barley. Produced only in Canada under government control. The Canadian whiskey sold in the U.S. is at least four years old. Lighter than American whiskey, it is sold at 80 proof.ChaserA beverage drunk after another potable.CocktailA beverage that combines an alcohol with a mixer.

CognacSuberb brandy of France, made only from grapes grown in the Cognac region of FranceCollinsTall cool punch-like drinks. Any basic liquor with juice of lemon or lime, over ice cubes in a frosted highball glass. Sugar and soda water added. Garnished with lemon slice and a cherry, if desired.CoolersA tall drink made with different types of liquor, flavoring, cracked ice, carbonated beverages and fruit rinds.CordialA liquor (or liqueur) made by mixing or redistilling neutral spirits. Fruits, flowers, herbs, seeds, roots, plants or juices are used and a sweetening is added. Most cordials are sweet, colorful and highly concentrated. Many are made from secret recipes and processes.Corn WhiskeyA whiskey made from a mash of at least 80% corn. May or may not be aged.CremeA cordial with a very high sugar content. Its cream-like consistency gives it its prefix. It comes in the following combinations:Creme de Cacao: Made from cacao and vanilla beans. Creme de Cassis: Made from black currant.Creme de Menthe: Made from mint.Creme de Yvette: Made from violets.DistillationThe process of separating the components in a liquid by heating it to the point of vaporization, then cooling so it condenses into a purified form.FizzesMade from liquor, citrus juices and sugar. Shaken with ice and strained into small highball glasses. Soda water is then added (the fizz). Any carbonated beverage, even champagne, may be used. Some add egg whites or yolks.FlipsAn egg nog and fizz combination. Made with liquor, egg and sugar with shaved ice, shaken well. Strained into short stemmed glasses for serving. Sprinkled with nutmeg.FrappesSeveral liqueurs combined and poured over shaved or crushed ice.GinDistilled from grain. Juniper berries and other botanicals give it its flavor. Most gin is colorless, however, some gins appear golden or straw-colored because of aging in barrels. Gin is bottled at proofs varying from 80 to 94.Grain Neutral SpiritsAlcohol distilled from grain at 190 proof. Used in blended whiskeys for making gin and vodka and other liquors. It is almost tasteless and colorless.GrenadineA flavoring for drinks. It is made from pomegranates or red currants.HighballsAny liquor served with ice, soda, plain water, ginger ale or other carbonated liquids.

HopsA hardy plant that produces cone like flowers. These flowers are used to impart flavor to beer and ales.Irish WhiskeyA blend that contains barley malt whiskeys and grain whiskeys. The malt is dried in coal-fired kilns. The aroma of the fires does not influence the malt. Irish whiskey is heavier than Scotch and is usually 86 proof. It is produced only in Ireland.JiggerAlso called a shot, a jigger is a small drinking glass- shaped container used to measure liquor.JulepsMade with Kentucky bourbon and fresh mint leaves (muddled, crushed or whole). May also be made with rye, brandy, gin, rum or champagne. Served with shaved ice in an ice-frosted glass with a mint or fruit garnish and a straw.LagerBeer that is stored in a cask or vat until free of sediment and crystal clear. A light, bubbly and golden brew.LiqueurA sweet alcoholic beverage made from an infusion of flavoring ingredients and a spirit.LiquorA distilled, alcoholic beverage made from a fermented mash of various ingredients.Malt LiquorA beer that has a higher alcohol content from 5 - 9 % higher than regular beer.Maraschino CherriesSpecially treated fruit made from a variety of cherries. Pitted and then macerated in flavored sugar. Popular as a garnish or ingredient in many drinks.MashGrain or malt that is ground or crushed before being steeped. Used in brewing beer and in the fermentation of whiskey.MeadBeverage made by fermenting honey, water and yeast with flavorings such as herbs, spices or flowers.MuddleTo mash or crush ingredients with a spoon or muddler ( a rod with a flattened end).NeatA term referring to liquor that is drunk undiluted by ice, water or mixers.On The RocksA beverage served over ice without adding water or other mixers.PorterA heavy, dark-brown, strongly flavored beer. The dark color and strong flavor comes from roasted malt. Usually higher in alcohol than regular beers.PotableAny beverage, particularly those containing alcohol.

ProofThe measure of the strength of the alcohol. One (degree) proof equals one-half of one percent of alcohol. For example, 100 proof equals 50% alcohol.PunchesCitrus juices with two or more liquors or wines. Served cold. Hot punches use milk, eggs and cream.RickeysMade with lime, cracked ice, soda or any carbonated beverage and whiskey, gin, rum or brandy. Served with the rind of lime. Similar to a collins or sour.RumMade by distilling the fermented juice of sugar cane, cane syrup and molasses. It is bottled and sold at 80 proof. Aged in uncharred barrels, it picks up very little color. Caramel is added to create dark rums. Most rums are a blend of several kinds.Rye WhiskeyDistilled from a grain mash of 80% corn. It is usually aged in reused, charred oak barrels.SangareesMade with whiskey, gin, rum or brandy, with port wine floated on top, or with wine, ale, porter or stout, with a sprinkle of nutmeg. Actually a tall, sweet, old fashioned (sans bitters).Scotch WhiskeyBlended whiskeys from native barley grain and Scottish pot stills. All Scotch blends contain malt whiskey. The smoky flavor comes from drying malted barley over peat fires. Produced only in Scotland. Exported Scotch is at least four years old and is usually 80 to 86 proof.Shot ; Shot GlassA small amount of alcohol. A shot glass is the drinking glass-shaped container in which such an amount is measured or served.Simple SyrupSimple syrup can be made in a saucepan, gradually stir one pound granulated sugar into 13 oz. hot water to make 16 oz. simple/sugar syrup. Used as a mixer/sweetener for drinks.SlingsMade like sangarees with the addition of lemon juice and a twist of lemon peel. Served in an old fashioned glass.SnifterA short-stemmed, pear-shpaed glass that is larger at the bottom than at the top.SourA cocktail made by combining liquor with lemon juice and a little sugar.StoutA strong, dark beer. More redolent of hops than beer and is made with dark-roasted barley which gives it a deep, dark color.Straight UpTerm used to describe cocktails that are served up without ice.Sweet And Sour MixSweet and Sour Mix can be made with 1 - 1 1/2 tbs. Lemon Juice and 1 tsp. of Powdered Sugar. It is used as a mixer for drinks.

SmashesSmall juleps, served in old fashioned glasses. Made with muddled sugar, ice cubes, whiskey, gin, rum or brandy and soda. Garnished with sprigs of mint and fruit.SoursMade of lemon juice, ice, sugar, with any basic liquor. Similar to highly concentrated punch. Garnished with a lemon slice and a cherry.Straight WhiskeyA whiskey that is distilled from grain but not blended with neutral grain spirits or any other whiskey and aged in a charred oak barrel for at least two years.Sour Mash WhiskeyA broad category of whiskey whereby a portion of old mash is mixed with new to help advance the character & smoothness of the flavor.Swizzle StickA twig with a few forked branches on its end. It is usually inserted into the glass. Used for stirring.TequilaA distillate of the sap of the century plant. Sometimes called "Cactus Whiskey". Mexican spirit distilled from the fermented juice of the blue agave plant.ToddiesServed hot or cold. A lump or teaspoon of sugar dissolved in a little hot water, with liquor, ice or hot water added and stirred. Served with nutmeg, clove, cinnamon or lemon peel.Triple SecA cordial similar to Curacao but less sweet and colorless.VermouthHerb flavored wine fortified with Brandy.VodkaA refined and filtered liquor distilled at 190 proof and bottled for sale at 80 to 110 proof. Originally made in Russia from potatoes. It is usually distilled from corn and wheat in the U.S. The difference between various vodkas depends on the types of grains used and the distilling and filtering processes. Most American vodkas are filtered through activated charcoal. Vodka is colorless, tasteless and odorless. It is not aged.WhiskeyMade from grains like corn, rye, barley, or wheat. It is distilled from a fermented mash of the grain, then aged in oak barells. At this stage it is a water-colored liquid. During the aging period, it gradually attains its amber color, flavor and aroma. It is bottled and sold at 80 proof. Whiskey of each country is distinct from that of the others because of the local grain characteristics, distillation techniques and formulas. Scotland, Ireland, the U.S. and Canada are major producers.WineMade from the fermented juice of grapes. If another fruit is used it appears on the label. Under 14 to 20% alcohol.

Key Terms (B)

AcetaldehydeA by-product of fermentation resulting in a green-apple-like aroma.AcidicHaving a dry, or sour, taste, especially characteristic of fruity beers.AdditivesEnzymes, preservatives and/or antioxidants that are added to clarify or preserve beer, or to improve head retention.AdjunctFermentable substance used instead of traditional grains to make beer lighter-bodied or cheaper.AerobicCharacterizing the type of organism that needs oxygen to thrive. Top-fermenting yeast is an aerobic organism.AlcoholEthyl alcohol or ethanol, which is a by-product of fermentation.Alcohol by volumeAmount of alcohol in beer expressed as a percentage of total beer volume.Alcohol by weightAmount of alcohol in beer expressed as a percentage of beer weight. Due to the specific gravity of beer, this value is typically 20% less than alcohol by volume.AlcoholicWarming taste of ethanol and higher alcohol's.AleA type of beer brewed using top-fermenting yeast, which is usually stronger and more bitter than beer. The color can vary from light to dark amber.All-maltA beer brewed exclusively with barley malt (i.e., no adjuncts).AmberBeer characterized by a reddish-brown color, ranging from pale to dark.AnaerobicCharacterizing the type of organism that thrives without oxygen. Bottom-fermenting yeast is an anaerobic organism.AromaAnother term for bouquet, defined below.Aroma hopsVarieties of hops chosen to enhance a beer's bouquet; also known as "aristocrat" hops.AstringentHaving tannic, sour notes, often due to boiling the grains, overly long mashes, or sparging with hard water.AttenuationThe degree to which the yeast ferments the wort during the brewing processBacterialHaving moldy, musty, or woody tastes due to microbiological spoilage.

BalanceAn important tasting concept describing the gestalt of elements in the bouquet and palate of a beer.Balling DegreesScale of the density of sugars in wort, developed by C J N Balling.BarleyAn ancient cereal grain, of which some varieties are used to brew beer. It is first malted, mashed, and then the sugary liquid formed during the mash, called wort, is fermented.BarrelA unit of measurement used by brewers in some countries. In Britain, a barrel holds 36 imperial gallons (One imperial gallon equals 4.5 liters), or 1.63 hectoliters. In the United States, a barrel holds 31.5 US gallons (One US gallon = 3.8 liters), or 1.17 hectoliters.BeerAn alcoholic beverage brewed from barley malt mixed with cultured yeast for fermentation, and seasoned with hops. Popular beer varieties include Ale, Stout, Porter and LagerBitterHaving a sharp taste, associated with some hops, known as "workaday" hops. Bitterness is measured in International Bitterness Units (IBU), defined below.Black maltBarley that is partially malted and then dried in a kiln at high temperatures to impart a dark color and strong flavor to the beer.BockA strong lager served to warm the drinker during the coldest months of the year; traditionally dark, but color may vary.BodyA tasting term describing the viscosity of a beer. See also Mouthfeel.Bottle conditioningSecondary fermentation and maturation in the bottle, to improve beer complexity.Bottom-fermenting yeastOne of the two types of yeast (Saccharomyces carlsbergensis) used in brewing, also referred to as "lager" yeast; works well at low temperatures and ferments more sugars for a distinct, clean taste.BouquetA tasting term describing the characteristics of a beer when nosed; may be flowery, fruity, malty, or spicy. Most central to pilsners, but important to all styles.Brew kettleThe vessel in which the wort from the mash is boiled with hops. Also called a copper.BrewhouseThe collective equipment used to make beer.BrewpubSmall brewery attached to a pub or restaurant, typically selling at least fifty percent of its beers on the premises. Also known in Britain as a home-brew house, and in Germany as a house brewery.BrightTasting term describing a beer's color or clarity.

Bright beer tankSee conditioning tank.Brown AleRanges from dry to sweet in maltiness, often with nutty accents.BungThe stopper for the hole of a keg or cask. One measure a beer's authenticity is the use of a wooden bung, which relieves the pressure in the cask during the fermentation process.Cabbage-likeHaving the aroma and taste of cooked vegetables; often due to spoiled wort.CAMRAThe CAMpaign for Real Ale. An organization in England founded in 1971 to support the industry of cask-conditioned beers and ales.CaramelA cooked sugar that is used as a beer additive instead of the more expensive malted barley.Caramel maltA sweet, reddish-brown malt. The high concentration of unfermentable sugars in caramel malt sweeten the beer and improve head retention.Carbon DioxideA natural by-product of fermentation that gives beer its sparkle, or carbonation. May also be injected artificially into beer.CaskA closed, barrel-shaped container for beer. Available in various sizes and usually made of metal.Cask conditioningSecondary fermentation and maturation in the cask at the point of sale to create additional carbonation.Chill hazeCloudiness caused by precipitation of a protein-tannin compound at low temperatures.Chill proofBeer treated to prevent clouding at cold temperatures.ChlorophenolicA term used to describe a plastic-like aroma due to the chemical reaction of chlorine with phenol compounds.Clove-likeA tasting term used to describe the spiciness, especially associated with some wheat beers; in excess it may be due to wild yeast.ConditioningPeriod of maturation that increases a beer's natural carbonation. Warm conditioning enhances the complexity of the flavor; cold conditioning elicits a clear, clean taste.Conditioning tankA vessel for conditioning beer, also known as a bright beer tank, serving tank, or secondary tank.Contract beerBeer that is marketed by an independent company that represents itself as the brewery.

CopperSee Brew kettle.CreamyA tasting term describing the sensation, or mouthfeel, of beer that has good natural carbonationDankHaving a moldy smell.DecoctionSystem of mashing to increase conversion of starches to sugars during which portions of the mash are removed, heated, and then returned to the mash tun.DextrinAn unfermentable carbohydrate present in malted barley to varying degree; dextrin content is associated with a beer's palate and mouthfeel. Lower kiln temperatures during malting produce more dextrin and less sugar, while higher temperatures produce less dextrin and more sugars.DiacetylA volatile compound that gives beer a butterscotch flavor, measured in parts per million.Dimethyl Sulfide (DMS)A sulfur compound resulting from poor wort processing that imparts a taste and aroma of sweet corn.DosageA measure of yeast and/or sugar added to the cask or bottle to facilitate secondary fermentation.Draft (Draught)The process of dispensing beer from a bright tank, cask, or keg. May also be used to describe the carbon dioxide injected into the beer container prior to sealing.DryA tasting term describing a sharp, not sweet palate.DryhoppingThe addition of dry hops to fermenting or aging beer to increase its hop character or aromaEnzymesNaturally-occurring grain proteins that convert the malted barley starches to sugars (maltose) when the mash is heated.EsterVolatile compound formed during fermentation that gives a beer a fruity, flowery or spicy taste.FermentationConversion of sugars into ethyl alcohol and carbon dioxide, through the action of yeast.FiltrationThe removal of impuritiesin the wort or beer. Yeast in suspension is a typical target.Final specific gravitySee specific gravity.FiningA substance to facilitate beer clarification.

FinishThe lingering taste sensation that accompanies swallowing.FruityTasting term describing the flavor and aroma of bananas, strawberries, apples, and/or citrus notes resulting from high temperature fermentation and top-fermenting yeast strains.GrainyHaving a taste like cereal or raw grain.GravitySee specific gravity.GristBrewers' term for the mix of milled grains to be used in a beer. Also sometimes applied to hops.Hand PumpA device for serving draft beer without the use of pressurized carbon dioxide.HangTasting term used to describe lingering bitterness or harshness.Hard ciderA fermented beverage made from apples.Heat ExchangerA mechanical device for quickly reducing the temperature of the wort.HefeA German word meaning "with" used mostly in conjunction with wheat (weiss) beers to denote that the beer is bottled or kegged with the yeast in suspension (hefe-weiss). These beers are cloudy, frothy, and very refreshing.HogsheadCask holding 54 imperial gallons ( 243 liters ).Hop backSieve-like vessel used to strain out the petals of the hop flowers. Known as a hop jack in the United States.HoppyHaving the aroma of hops, but not the bitterness.HopsHerbs added to boiling wort or fermenting beer as a seasoning.IBUInternational bitterness units. A system for measuring hop bitterness in finished beer.InfusionSimplest method of making mash, in which the malt is soaked in water, typically at a single temperature.KegOne-half barrel, or 15.5 U. S. gallons. A half keg or, 7.75 U. S. gallons, is called a pony keg.KruseningThe addition of a small amount of partly fermented wort to a brew during lagering for secondary and carbonation.

LagerBeers produced with bottom-fermenting yeast strains, at colder fermentation temperatures than ales, to produce a cleaner, crisper tasting beer.LageringFrom the German word for storage. The process of maturation for a set period of time at cold temperatures (close to 0¦C /32¦F) to settle residual yeast and create carbonation.LauterFrom the German word to clarify. To run the wort from the mash tun using a system of sharp rakes to extract the malt sugars.Lauter tunSee Mash tun.LengthThe amount of wort produced each time the brew house is in operation.Light-struckHaving a skunk-like smell due to exposure to light.LiquorThe brewer's word for the water used in the brewing process during malting, mashing and sparging.Malt extractThe condensed wort from a mash, consisting of maltose, dextrins, and other dissolved solids in the form of powdered suger or syrup. It can be reconstituted with water for fermentation.Malt liquorA type of beer of relatively high alcohol content (7%-8% by volume), as defined in the United States.MaltingThe process of converting the starches of barley grain to sugars (maltose) in preparation for fermentation. The barley is first soaked in water, germinated, and then kilned.MaltoseThe water-soluble, fermentable malt sugar.MashThe malted barley-water mixture whereby the sugars are released, or as a verb, the process of creating this mixture.Mash tunA tank for preparing the mash.MeadMeads are produced by the fermentation of honey, water, yeast and optional seasonings such as fruit, herbs, and/or spices. They are classified by their final specific gravity as dry, medium, or sweet.MedicinalHaving a chemical or phenolic taste resulting from wild yeast, contact with plastic, or sanitizer residue.MetallicTerm associated with over-aged beer.

MicrobrewerySmall brewery generally producing less than 15,000 barrels per year. Sales primarily off-premises.MouthfeelA sensation derived from the body or viscosity of a beer, ranging from thin to full.MustyHaving a moldy, mildewy flavor and aroma, due to cork or brew spoilage.NoseThe bouquet, or as a verb, the act of smelling the bouquet of a beer.Original gravitySee specific gravity.OxidizedCharacterized by a stale or rotten flavor due to exposure to oxygen or high temperatures during agingPalateThe complex taste of a beer, imparted by the respective degrees of hop, malt, and fruit.PasteurizationHeating of beer to 60-79(¦C/140-174¦F to stabilize it microbiologically. Flash-pasteurization is applied very briefly, for 15-60 seconds by heating the beer as it passes through the pipe, or after bottling, on a conveyor belt through an oven.PhenolicHaving the flavor and aroma of medicine, plastic, smoke, or cloves, due to wild yeast or bacteria, or sanitizer residue.PitchTo add yeast to wort.Plato, degreesA refinement of the Balling scale that expresses the specific gravity as the weight of extract in a 100 gram solution at 64¦F (17.5¦C).PrimingThe addition of sugar at the maturation stage to promote a secondary fermentation.PubShort for a public house, a place that serves beer and sometimes other alcoholic beverages for consumption on the premises.PublicanThe owner or manager of a pub.Saccharomyces carlsbergensisSee Bottom-fermenting yeast.Saccharomyces cerevisiaeSee Top-fermenting yeast.Saccharomyces uvarumSee Bottom-fermenting yeast.SaltyHaving a flavor like table salt; experienced on the sides of the tongue.Secondary fermentationFermentation process in a closed cask for additional maturation or carbonation.

Shelf lifeThe period of time a beer will retain its drinkability. The shelf-life for commercially-produced beers is usually around four months.SkunkyHaving a skunk-like smell, a defect caused by exposure to light; primarily a defect found in beers in clear or green bottles.Solvent-likeHaving characteristics of acetone due to by high fermentation temperatures.SourA term describing an unpleasant vinegar-like or lemon-like taste caused by spoilage.SpargeTo spray grist with hot water, removing soluble sugars (maltose) at the end of the mash.Specific gravityA measure of the density of a liquid or solid compared to that of water ((1.000 at 39¦F (4¦C)). The original specific gravity of a beer is measured before fermentation, and the final specific gravity is measured after fermentation is completed.SquaresBrewers' term for a square fermenting vessel.SulfurlikeTerm describing an unpleasant taste or aroma of rotten eggs due to a sulfur compound produced by some yeast strains.SweetHaving a sugary taste; experienced on the front of the tongue.TangyHaving a strong or sharp taste.TartTaste sensation cause by acidic flavors.Terminal gravitySynonym for final specific gravity.Top-fermenting yeastOne of the two types of yeast (Saccharomyces cerevisiae) used in brewing, also referred to as "ale" yeast; works well at warmer temperatures, able to tolerate higher alcohol concentrations, and ferments fewer sugars for a fruitier, sweeter taste.TunAny large vessel used in brewing. In America, the term "tub" is more commonly usedVinousHaving wine-like characteristics.WinySherry-like flavor; can be caused by warm fermentation or oxidation in very old beer.WortThe solution of grain sugars strained from the mash tun. At this stage, regarded as "sweet wort", later as brewed wort, fermenting wort and finally beer.Wort ChillerSee heat exchanger.YeastA micro-organism of the fungus family. Brewers' yeast is of the genus Saccharomyces.

YeastyHaving a yeast-like flavor resulting from yeast in suspension, or beer sitting too long on sediment.

Glossary of Terms (C)AdvokaatA thick and creamy egg liqueur, similar to egg nog.AnisetteA sweet liqueur with licorice-like aroma and flavor, made from aniseed.Apricot flavored brandyPure grape brandy, flavored with apricot. A type of cordial or liqueur.Apricot liqueurA sweet apricot-flavored liqueur that has more body and is lower in proof than apricot-flavored brandy.ArmagnacA grape brandy product of France. Armagnac is produced only in an area surrounding the city of Armagnac in southwest France. Related to Cognac, but less delicate.Banana liqueurA yellow banana-flavored liqueur.Barbados rumAn amber-colored medium-bodied rum distilled in pot stills. More pungent than Puerto Rican rum, but less pungent than Jamaican rum.BittersAn infusion of roots, barks, herbs and other botanicals mixed in special proportions. Bitters are classified for different uses as aromatic, flavoring, or laxative.Blackberry liqueurA blackberry liqueur that has more body and is lower in proof than blackberry-flavored brandy.Blackberry-flavored brandyA pure grape brandy flavored with blackberries. A type of cordial or liqueur.BourbonA notable American whiskey named after Bourbon County, Kentucky where the whiskey was first produced in the post-Revolutionary period. All Bourbons use the fermented mash of corns, rye and barley malts. Straight Bourbons have been aged at least two years; Bourbons without the designation "straight" are aged less than two years.BrandyA family of liquors distilled from the wines of grapes or other fruits.Cherry liqueurA sweet cherry-flavored liqueur.Coffee liqueurA distinctive coffee-flavored liqueur.CognacA premium brandy produced only in a 150,000 acre area surrounding the city of Cognac in southwest France.

CordialSweetened, flavored liquors, also called liqueurs, produced with fruits or plants in a brandy or neutral spirit base.Creme de almondA clear red cordial produced from the almond-like kernel within apricot seeds.Creme de coffeeA coffee-flavored cordial produced from coffee and vanilla beans.Creme de mandarineAn orange-flavored cordial produced from Mandarine oranges. More delicate than Curacao.CuracaoAn orange-flavored cordial produced from Curacao and sweet oranges. More delicate than Triple Sec.Dutch ginSee Gin.Edelkirsch liqueurA German cherry liqueur produced from fresh cherryjuice and Kirshwasser (a cherry brandy).Flavored ginTraditional Dry gin flavored with fruit or other flavors, plus sucrose or dextrose of at least two and one-half percent of the finished product.Fruit brandyBrandy distilled from the wine of a particular fruit; since all brandy is fruit-based (most often grape), the term is somewhat redundant.Fruit-flavored brandyBrandy infused with fruit; the fruit is typically soaked in the brandy to impart flavor and color.Geneva ginSee Gin.GinA type of liquor produced by adding juniper and other aromatic herbs to a neutral spirit base. Dry gin, or London gin, tends to be lighter-bodied than Dutch, Geneva, or Holland's gin.GoldwasserA white, spicy, citrus-like cordial that contains nonpalatable flakes of gold leaf.GrappaA brandy distilled from the pulpy residue of the wine press. In France, this brandy is called Marc, or eau de vie (i.e., brandy) de Marc.GrenadineA red syrup used for flavoring, made from pomegranates, strawberries and raspberries.Himbeer liqueurA red raspberry liqueur from Germany.Hollands ginSee Gin.

Irish whiskeyA notable whiskey from Ireland that may be prepared traditionally as a blend of straight pot still whiskies, or in the new style, as a blend of pot still and column still whiskies.Jamaican rumA full-bodied, dark rum of Jamaica that is produced in pot stills.KirschwasserA clear brandy distilled from cherries.KummelA white liqueur produced using caraway and other seeds, herbs, and spices.LiqueurSweetened, flavored liquors, also called cordials.London dry ginSee Gin.MarcShort for eau de vie de Marc, the French term for Grappa; see Grappa.Martinique rumAn amber rum distilled in Martinique and shipped to Bordeaux for blending and distribution.MirabelleA brandy distilled from plums; mirabelle is the French word for plum. Originated in Alsace, France. Also known as Quetsch, or Slivovitz.MoccaA type of coffee liqueur produced from mocca (coffee) and vanilla beans.Neutral spiritsAn alcoholic spirit purified in the still to a minimum of 95 percent of absolute alcoholic purity. The proof, which is calculated as twice the percent alcohol, is 190.OuzoSweet, Greek licorice-flavored liqueur produced from aniseed. Sweeter than mastic, and stronger than anisette.Peach-flavored brandyA pure grape brandy flavored with peaches. A type of cordial or liqueur.Peppermint schnappsA peppermint-flavored liqueur that is less sweet than crFme de menthe.Puerto Rican rumLight rum of Puerto Rica. White Label is more delicate than Cold Label.QuetschA brandy distilled from plums. See Mirabelle.Raspberry liqueurSweet raspberry-flavored liqueur.RumA type of liquor distilled from the fermented juice of the sugar cane (i.e., molasses). Rum is produced in many Caribbean countries that also produce sugar, as well as in new England, from West Indies molasses.Scotch whiskyA notable whiskey from Scotland that is prepared as a blend of hearty pot-distilled barley malt whiskies and light column-distilled grain whiskies.

Sloe ginA red liqueur with a cherry-like flavor produced from sloe berries and other fruits in a neutral spirit base.Sour mashA term describing a production process typical of straight whiskies, as opposed to sweet mash. The resulting whiskey itself is not sour in taste.Spanish brandyBrandy distilled from sherry wine; typically less dry than traditional brandy.Straight Bourbon whiskeySee Bourbon.Straight corn whiskeyA white or colorless whiskey distilled from a grain mash of which not less than 80% must be malted com, and aged in oak for a minimum of two years. Typically lighter than Bourbon.Straight malt whiskeyWhiskey distilled from a mash of grain of which not less than 51% must be malted barley, and aged in oak containers for a minimum of two years.Straight rye whiskeyA hearty, full-bodied whiskey, stronger in aroma and character than Straight Bourbon. This notable American whiskey is produced from fermented mash of rye, corn and malted barley and aged a minimum of two yearsStraight whiskeyAn alcoholic distillate of a fermented grain, bottled directly from the container in which it has matured, and with the addition of only pure water to reduce the proof.Strawberry LiqueurA sweet, strawberry-flavored liqueur.TequilaA type of liquor from Mexico distilled from the fermented juice of the Mescal plant, which resembles an oversized pineapple and takes years to grow.Triple SecA white, orange-flavored liqueur. Similar to Curacao, but more tangy and higher in proof.TequilaA type of liquor from Mexico distilled from the fermented juice of the Mescal plant, which resembles an oversized pineapple and takes years to grow.Triple SecA white, orange-flavored liqueur. Similar to Curacao, but more tangy and higher in proof.WhiskeyDistilled from a fermented mash of grain; many variations based on the type of grain, still, aging time, and blending used. Straight whiskies have been aged at least two years.