Key Terms (A)

Age
Often this is used as a measure of quality. It is not always dependable, however, because
ingredients are a factor.
Alcohol
Common to all liquor. Ethyl alcohol, spirits distilled from grain, grape, fruit and cane are
most common.
Ale
Brewed from malt and hops. Usually stronger and slightly more bitter than beer. Color
can vary from light to dark amber.
Aperitif
A French term referring to a light alcoholic drink taken before a meal to stimulate
appetite.
Beer
Beverage 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.
Bitters
A very concentrated flavoring agent made from roots, barks, herbs and/or berries.
Blended Whiskey
Combines straight whiskey with neutral grain spirits. Straight whiskey dominates the mix
by 20%. Sold at 80 proof.
Bock Beer
German 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 Whiskey
Straight 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.
Bourbon
American Whiskey made using at least 51% corn grain mash in a wheat, oats, rye &
barley combination.
Brandy
A 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 Whiskey
A 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.
Chaser
A beverage drunk after another potable.
Cocktail
A beverage that combines an alcohol with a mixer.

Cognac
Suberb brandy of France, made only from grapes grown in the Cognac region of France
Collins
Tall 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.
Coolers
A tall drink made with different types of liquor, flavoring, cracked ice, carbonated
beverages and fruit rinds.
Cordial
A 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 Whiskey
A whiskey made from a mash of at least 80% corn. May or may not be aged.
Creme
A 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.
Distillation
The 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.
Fizzes
Made 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.
Flips
An 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.
Frappes
Several liqueurs combined and poured over shaved or crushed ice.
Gin
Distilled 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 Spirits
Alcohol distilled from grain at 190 proof. Used in blended whiskeys for making gin and
vodka and other liquors. It is almost tasteless and colorless.
Grenadine
A flavoring for drinks. It is made from pomegranates or red currants.
Highballs
Any liquor served with ice, soda, plain water, ginger ale or other carbonated liquids.

Hops
A hardy plant that produces cone like flowers. These flowers are used to impart flavor to
beer and ales.
Irish Whiskey
A blend that contains barley malt whiskeys and grain whiskeys. The malt is dried in coalfired 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.
Jigger
Also called a shot, a jigger is a small drinking glass- shaped container used to measure
liquor.
Juleps
Made 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 icefrosted glass with a mint or fruit garnish and a straw.
Lager
Beer that is stored in a cask or vat until free of sediment and crystal clear. A light, bubbly
and golden brew.
Liqueur
A sweet alcoholic beverage made from an infusion of flavoring ingredients and a spirit.
Liquor
A distilled, alcoholic beverage made from a fermented mash of various ingredients.
Malt Liquor
A beer that has a higher alcohol content from 5 - 9 % higher than regular beer.
Maraschino Cherries
Specially treated fruit made from a variety of cherries. Pitted and then macerated in
flavored sugar. Popular as a garnish or ingredient in many drinks.
Mash
Grain or malt that is ground or crushed before being steeped. Used in brewing beer and in
the fermentation of whiskey.
Mead
Beverage made by fermenting honey, water and yeast with flavorings such as herbs,
spices or flowers.
Muddle
To mash or crush ingredients with a spoon or muddler ( a rod with a flattened end).
Neat
A term referring to liquor that is drunk undiluted by ice, water or mixers.
On The Rocks
A beverage served over ice without adding water or other mixers.
Porter
A heavy, dark-brown, strongly flavored beer. The dark color and strong flavor comes
from roasted malt. Usually higher in alcohol than regular beers.
Potable
Any beverage, particularly those containing alcohol.

Proof
The 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.
Punches
Citrus juices with two or more liquors or wines. Served cold. Hot punches use milk, eggs
and cream.
Rickeys
Made 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.
Rum
Made 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 Whiskey
Distilled from a grain mash of 80% corn. It is usually aged in reused, charred oak barrels.
Sangarees
Made 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 Whiskey
Blended 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 Glass
A small amount of alcohol. A shot glass is the drinking glass-shaped container in which
such an amount is measured or served.
Simple Syrup
Simple 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.
Slings
Made like sangarees with the addition of lemon juice and a twist of lemon peel. Served in
an old fashioned glass.
Snifter
A short-stemmed, pear-shpaed glass that is larger at the bottom than at the top.
Sour
A cocktail made by combining liquor with lemon juice and a little sugar.
Stout
A strong, dark beer. More redolent of hops than beer and is made with dark-roasted
barley which gives it a deep, dark color.
Straight Up
Term used to describe cocktails that are served up without ice.
Sweet And Sour Mix
Sweet 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.

Smashes
Small 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.
Sours
Made of lemon juice, ice, sugar, with any basic liquor. Similar to highly concentrated
punch. Garnished with a lemon slice and a cherry.
Straight Whiskey
A 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 Whiskey
A broad category of whiskey whereby a portion of old mash is mixed with new to help
advance the character & smoothness of the flavor.
Swizzle Stick
A twig with a few forked branches on its end. It is usually inserted into the glass. Used
for stirring.
Tequila
A distillate of the sap of the century plant. Sometimes called "Cactus Whiskey". Mexican
spirit distilled from the fermented juice of the blue agave plant.
Toddies
Served 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 Sec
A cordial similar to Curacao but less sweet and colorless.
Vermouth
Herb flavored wine fortified with Brandy.
Vodka
A 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.
Whiskey
Made 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.
Wine
Made from the fermented juice of grapes. If another fruit is used it appears on the label.
Under 14 to 20% alcohol.

Key Terms (B)

Acetaldehyde
A by-product of fermentation resulting in a green-apple-like aroma.
Acidic
Having a dry, or sour, taste, especially characteristic of fruity beers.
Additives
Enzymes, preservatives and/or antioxidants that are added to clarify or preserve beer, or
to improve head retention.
Adjunct
Fermentable substance used instead of traditional grains to make beer lighter-bodied or
cheaper.
Aerobic
Characterizing the type of organism that needs oxygen to thrive. Top-fermenting yeast is
an aerobic organism.
Alcohol
Ethyl alcohol or ethanol, which is a by-product of fermentation.
Alcohol
by
volume
Amount of alcohol in beer expressed as a percentage of total beer volume.
Alcohol
by
weight
Amount 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.
Alcoholic
Warming taste of ethanol and higher alcohol's.
Ale
A 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-malt
A beer brewed exclusively with barley malt (i.e., no adjuncts).
Amber
Beer characterized by a reddish-brown color, ranging from pale to dark.
Anaerobic
Characterizing the type of organism that thrives without oxygen. Bottom-fermenting
yeast is an anaerobic organism.
Aroma
Another term for bouquet, defined below.
Aroma
hops
Varieties of hops chosen to enhance a beer's bouquet; also known as "aristocrat" hops.
Astringent
Having tannic, sour notes, often due to boiling the grains, overly long mashes, or
sparging with hard water.
Attenuation
The degree to which the yeast ferments the wort during the brewing process
Bacterial
Having moldy, musty, or woody tastes due to microbiological spoilage.

Balance
An important tasting concept describing the gestalt of elements in the bouquet and palate
of a beer.
Balling
Degrees
Scale of the density of sugars in wort, developed by C J N Balling.
Barley
An 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.
Barrel
A 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.
Beer
An alcoholic beverage brewed from barley malt mixed with cultured yeast for
fermentation, and seasoned with hops. Popular beer varieties include Ale, Stout, Porter
and Lager
Bitter
Having a sharp taste, associated with some hops, known as "workaday" hops. Bitterness
is measured in International Bitterness Units (IBU), defined below.
Black
malt
Barley that is partially malted and then dried in a kiln at high temperatures to impart a
dark color and strong flavor to the beer.
Bock
A strong lager served to warm the drinker during the coldest months of the year;
traditionally dark, but color may vary.
Body
A tasting term describing the viscosity of a beer. See also Mouthfeel.
Bottle
conditioning
Secondary fermentation and maturation in the bottle, to improve beer complexity.
Bottom-fermenting
yeast
One 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.
Bouquet
A 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
kettle
The vessel in which the wort from the mash is boiled with hops. Also called a copper.
Brewhouse
The collective equipment used to make beer.
Brewpub
Small 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.
Bright
Tasting term describing a beer's color or clarity.

Bright
beer
tank
See conditioning tank.
Brown
Ale
Ranges from dry to sweet in maltiness, often with nutty accents.
Bung
The 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-like
Having the aroma and taste of cooked vegetables; often due to spoiled wort.
CAMRA
The CAMpaign for Real Ale. An organization in England founded in 1971 to support the
industry of cask-conditioned beers and ales.
Caramel
A cooked sugar that is used as a beer additive instead of the more expensive malted
barley.
Caramel
malt
A sweet, reddish-brown malt. The high concentration of unfermentable sugars in caramel
malt sweeten the beer and improve head retention.
Carbon
Dioxide
A natural by-product of fermentation that gives beer its sparkle, or carbonation. May also
be injected artificially into beer.
Cask
A closed, barrel-shaped container for beer. Available in various sizes and usually made of
metal.
Cask
conditioning
Secondary fermentation and maturation in the cask at the point of sale to create additional
carbonation.
Chill
haze
Cloudiness caused by precipitation of a protein-tannin compound at low temperatures.
Chill
proof
Beer treated to prevent clouding at cold temperatures.
Chlorophenolic
A term used to describe a plastic-like aroma due to the chemical reaction of chlorine with
phenol compounds.
Clove-like
A tasting term used to describe the spiciness, especially associated with some wheat
beers; in excess it may be due to wild yeast.
Conditioning
Period 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
tank
A vessel for conditioning beer, also known as a bright beer tank, serving tank, or
secondary tank.
Contract
beer
Beer that is marketed by an independent company that represents itself as the brewery.

Copper
See Brew kettle.
Creamy
A tasting term describing the sensation, or mouthfeel, of beer that has good natural
carbonation
Dank
Having a moldy smell.
Decoction
System 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.
Dextrin
An 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.
Diacetyl
A 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.
Dosage
A 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.
Dry
A tasting term describing a sharp, not sweet palate.
Dryhopping
The addition of dry hops to fermenting or aging beer to increase its hop character or
aroma
Enzymes
Naturally-occurring grain proteins that convert the malted barley starches to sugars
(maltose) when the mash is heated.
Ester
Volatile compound formed during fermentation that gives a beer a fruity, flowery or spicy
taste.
Fermentation
Conversion of sugars into ethyl alcohol and carbon dioxide, through the action of yeast.
Filtration
The removal of impuritiesin the wort or beer. Yeast in suspension is a typical target.
Final
specific
gravity
See specific gravity.
Fining
A substance to facilitate beer clarification.

Finish
The lingering taste sensation that accompanies swallowing.
Fruity
Tasting term describing the flavor and aroma of bananas, strawberries, apples, and/or
citrus notes resulting from high temperature fermentation and top-fermenting yeast
strains.
Grainy
Having a taste like cereal or raw grain.
Gravity
See specific gravity.
Grist
Brewers' term for the mix of milled grains to be used in a beer. Also sometimes applied to
hops.
Hand
Pump
A device for serving draft beer without the use of pressurized carbon dioxide.
Hang
Tasting term used to describe lingering bitterness or harshness.
Hard
cider
A fermented beverage made from apples.
Heat
Exchanger
A mechanical device for quickly reducing the temperature of the wort.
Hefe
A 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.
Hogshead
Cask holding 54 imperial gallons ( 243 liters ).
Hop
back
Sieve-like vessel used to strain out the petals of the hop flowers. Known as a hop jack in
the United States.
Hoppy
Having the aroma of hops, but not the bitterness.
Hops
Herbs added to boiling wort or fermenting beer as a seasoning.
IBU
International bitterness units. A system for measuring hop bitterness in finished beer.
Infusion
Simplest method of making mash, in which the malt is soaked in water, typically at a
single temperature.
Keg
One-half barrel, or 15.5 U. S. gallons. A half keg or, 7.75 U. S. gallons, is called a pony
keg.
Krusening
The addition of a small amount of partly fermented wort to a brew during lagering for
secondary and carbonation.

Lager
Beers produced with bottom-fermenting yeast strains, at colder fermentation temperatures
than ales, to produce a cleaner, crisper tasting beer.
Lagering
From the German word for storage. The process of maturation for a set period of time at
cold temperatures (close to 0C /32F) to settle residual yeast and create carbonation.
Lauter
From 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
tun
See Mash tun.
Length
The amount of wort produced each time the brew house is in operation.
Light-struck
Having a skunk-like smell due to exposure to light.
Liquor
The brewer's word for the water used in the brewing process during malting, mashing and
sparging.
Malt
extract
The 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
liquor
A type of beer of relatively high alcohol content (7%-8% by volume), as defined in the
United States.
Malting
The 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.
Maltose
The water-soluble, fermentable malt sugar.
Mash
The malted barley-water mixture whereby the sugars are released, or as a verb, the
process of creating this mixture.
Mash
tun
A tank for preparing the mash.
Mead
Meads 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.
Medicinal
Having a chemical or phenolic taste resulting from wild yeast, contact with plastic, or
sanitizer residue.
Metallic
Term associated with over-aged beer.

Microbrewery
Small brewery generally producing less than 15,000 barrels per year. Sales primarily offpremises.
Mouthfeel
A sensation derived from the body or viscosity of a beer, ranging from thin to full.
Musty
Having a moldy, mildewy flavor and aroma, due to cork or brew spoilage.
Nose
The bouquet, or as a verb, the act of smelling the bouquet of a beer.
Original
gravity
See specific gravity.
Oxidized
Characterized by a stale or rotten flavor due to exposure to oxygen or high temperatures
during aging
Palate
The complex taste of a beer, imparted by the respective degrees of hop, malt, and fruit.
Pasteurization
Heating of beer to 60-79(C/140-174F to stabilize it microbiologically. Flashpasteurization 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.
Phenolic
Having the flavor and aroma of medicine, plastic, smoke, or cloves, due to wild yeast or
bacteria, or sanitizer residue.
Pitch
To add yeast to wort.
Plato,
degrees
A refinement of the Balling scale that expresses the specific gravity as the weight of
extract in a 100 gram solution at 64F (17.5C).
Priming
The addition of sugar at the maturation stage to promote a secondary fermentation.
Pub
Short for a public house, a place that serves beer and sometimes other alcoholic
beverages for consumption on the premises.
Publican
The owner or manager of a pub.
Saccharomyces
carlsbergensis
See Bottom-fermenting yeast.
Saccharomyces
cerevisiae
See Top-fermenting yeast.
Saccharomyces
uvarum
See Bottom-fermenting yeast.
Salty
Having a flavor like table salt; experienced on the sides of the tongue.
Secondary
fermentation
Fermentation process in a closed cask for additional maturation or carbonation.

Shelf
life
The period of time a beer will retain its drinkability. The shelf-life for commerciallyproduced beers is usually around four months.
Skunky
Having a skunk-like smell, a defect caused by exposure to light; primarily a defect found
in beers in clear or green bottles.
Solvent-like
Having characteristics of acetone due to by high fermentation temperatures.
Sour
A term describing an unpleasant vinegar-like or lemon-like taste caused by spoilage.
Sparge
To spray grist with hot water, removing soluble sugars (maltose) at the end of the mash.
Specific
gravity
A measure of the density of a liquid or solid compared to that of water ((1.000 at 39F
(4C)). The original specific gravity of a beer is measured before fermentation, and the
final specific gravity is measured after fermentation is completed.
Squares
Brewers' term for a square fermenting vessel.
Sulfurlike
Term describing an unpleasant taste or aroma of rotten eggs due to a sulfur compound
produced by some yeast strains.
Sweet
Having a sugary taste; experienced on the front of the tongue.
Tangy
Having a strong or sharp taste.
Tart
Taste sensation cause by acidic flavors.
Terminal
gravity
Synonym for final specific gravity.
Top-fermenting
yeast
One 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.
Tun
Any large vessel used in brewing. In America, the term "tub" is more commonly used
Vinous
Having wine-like characteristics.
Winy
Sherry-like flavor; can be caused by warm fermentation or oxidation in very old beer.
Wort
The 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
Chiller
See heat exchanger.
Yeast
A micro-organism of the fungus family. Brewers' yeast is of the genus Saccharomyces.

Yeasty
Having a yeast-like flavor resulting from yeast in suspension, or beer sitting too long on
sediment.
Glossary of Terms (C)
Advokaat
A thick and creamy egg liqueur, similar to egg nog.
Anisette
A sweet liqueur with licorice-like aroma and flavor, made from aniseed.
Apricot
flavored
brandy
Pure grape brandy, flavored with apricot. A type of cordial or liqueur.
Apricot
liqueur
A sweet apricot-flavored liqueur that has more body and is lower in proof than apricotflavored brandy.
Armagnac
A 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
liqueur
A yellow banana-flavored liqueur.
Barbados
rum
An amber-colored medium-bodied rum distilled in pot stills. More pungent than Puerto
Rican rum, but less pungent than Jamaican rum.
Bitters
An infusion of roots, barks, herbs and other botanicals mixed in special proportions.
Bitters are classified for different uses as aromatic, flavoring, or laxative.
Blackberry
liqueur
A blackberry liqueur that has more body and is lower in proof than blackberry-flavored
brandy.
Blackberry-flavored
brandy
A pure grape brandy flavored with blackberries. A type of cordial or liqueur.
Bourbon
A 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.
Brandy
A family of liquors distilled from the wines of grapes or other fruits.
Cherry
liqueur
A sweet cherry-flavored liqueur.
Coffee
liqueur
A distinctive coffee-flavored liqueur.
Cognac
A premium brandy produced only in a 150,000 acre area surrounding the city of Cognac
in southwest France.

Cordial
Sweetened, flavored liquors, also called liqueurs, produced with fruits or plants in a
brandy or neutral spirit base.
Creme
de
almond
A clear red cordial produced from the almond-like kernel within apricot seeds.
Creme
de
coffee
A coffee-flavored cordial produced from coffee and vanilla beans.
Creme
de
mandarine
An orange-flavored cordial produced from Mandarine oranges. More delicate than
Curacao.
Curacao
An orange-flavored cordial produced from Curacao and sweet oranges. More delicate
than Triple Sec.
Dutch
gin
See Gin.
Edelkirsch
liqueur
A German cherry liqueur produced from fresh cherryjuice and Kirshwasser (a cherry
brandy).
Flavored
gin
Traditional 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
brandy
Brandy distilled from the wine of a particular fruit; since all brandy is fruit-based (most
often grape), the term is somewhat redundant.
Fruit-flavored
brandy
Brandy infused with fruit; the fruit is typically soaked in the brandy to impart flavor and
color.
Geneva
gin
See Gin.
Gin
A 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.
Goldwasser
A white, spicy, citrus-like cordial that contains nonpalatable flakes of gold leaf.
Grappa
A 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.
Grenadine
A red syrup used for flavoring, made from pomegranates, strawberries and raspberries.
Himbeer
liqueur
A red raspberry liqueur from Germany.
Hollands
gin
See Gin.

Irish
whiskey
A 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
rum
A full-bodied, dark rum of Jamaica that is produced in pot stills.
Kirschwasser
A clear brandy distilled from cherries.
Kummel
A white liqueur produced using caraway and other seeds, herbs, and spices.
Liqueur
Sweetened, flavored liquors, also called cordials.
London
dry
gin
See Gin.
Marc
Short for eau de vie de Marc, the French term for Grappa; see Grappa.
Martinique
rum
An amber rum distilled in Martinique and shipped to Bordeaux for blending and
distribution.
Mirabelle
A brandy distilled from plums; mirabelle is the French word for plum. Originated in
Alsace, France. Also known as Quetsch, or Slivovitz.
Mocca
A type of coffee liqueur produced from mocca (coffee) and vanilla beans.
Neutral
spirits
An 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.
Ouzo
Sweet, Greek licorice-flavored liqueur produced from aniseed. Sweeter than mastic, and
stronger than anisette.
Peach-flavored
brandy
A pure grape brandy flavored with peaches. A type of cordial or liqueur.
Peppermint
schnapps
A peppermint-flavored liqueur that is less sweet than crFme de menthe.
Puerto
Rican
rum
Light rum of Puerto Rica. White Label is more delicate than Cold Label.
Quetsch
A brandy distilled from plums. See Mirabelle.
Raspberry
liqueur
Sweet raspberry-flavored liqueur.
Rum
A 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
whisky
A notable whiskey from Scotland that is prepared as a blend of hearty pot-distilled barley
malt whiskies and light column-distilled grain whiskies.

Sloe
gin
A red liqueur with a cherry-like flavor produced from sloe berries and other fruits in a
neutral spirit base.
Sour
mash
A term describing a production process typical of straight whiskies, as opposed to sweet
mash. The resulting whiskey itself is not sour in taste.
Spanish
brandy
Brandy distilled from sherry wine; typically less dry than traditional brandy.
Straight
Bourbon
whiskey
See Bourbon.
Straight
corn
whiskey
A 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
whiskey
Whiskey 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
whiskey
A 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 years
Straight
whiskey
An 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
Liqueur
A sweet, strawberry-flavored liqueur.
Tequila
A 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
Sec
A white, orange-flavored liqueur. Similar to Curacao, but more tangy and higher in proof.
Tequila
A 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
Sec
A white, orange-flavored liqueur. Similar to Curacao, but more tangy and higher in proof.
Whiskey
Distilled 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.