Glossary of Terms Flashcards
Absinthe
A distillate steeped with or rectified with several herbal and botanical ingredients, including wormwood oil, which was responsible for the nearly worldwide ban on the production of absinthe, when it was determined that it contained thujon, a strong drug that causes epileptic type seizures when taken in large quantities. There is scientific agreement today that absinthe’s high proof of 130 was more problematic than the chemicals in the herbal ingredients in their tiny amounts.
Agave
A large plant indigenous to South and Central America that looks like a cross between a giant pineapple and a cactus. The plant is actually a member of the Lily Family. There are hundreds of varieties of agave, cultivated and wild. The Weber Blue Agave is used to make tequila (see Blue Agave).
Aguardiente
“burning water”, it is the word used in Spanish-speaking countries for brandy.
Akvavit, Akavit, Aquavit
Grain based spirit made in Scandinavian countries, flavored with different herbs, the most common of which are caraway and fennel.
Alembic or Alambic still
The pot still, thought to have originated in China and brought to the West by the Moors, who introduced it to continental Europe on the Iberian Peninsula. The root of the word is the Arabic word for “still” is al-inbiq.
Ale
A beer made with yeast that work on the top of the mash during fermentation. Ale is the oldest style beer, usually served fresh without aging.
Amaretto
Almond and apricot-flavored liqueur, originally made in Italy, but now made in other countries as well.
Amaro
Italian liqueurs made with bitter herbs, usually served after a meal as a digestivo.
Angostura Bitters
First created in 1824 as a stomach tonic for Bolivar’s jungle-weary troops. First produced in the town of Angostura in Venezuela, but today in Port of Spain, Trinidad. The formula for Angostura is secret, but the top flavor notes are cinnamon, allspice, and clove, 40% alcohol.
Anisette
A liqueur made in many countries but originally French that is flavored with aniseed.
Aperitif
Any drink before the main meal to stimulate the palate, and can encompass anything from wine and cocktails to Champagne.
Applejack
An American brandy made from a mash of at least 51% apples that is fermented then distilled, usually bottled at 40% alcohol; since this is aged in the same way as American whiskey, it is also sometimes called “apple whiskey.”
Aqua vitae
Literally means “water of life”. Latin for spirits.
Arak, Arrack, Raki
The Arabic word for “distilled spirits” is “araq” It has been applied by many cultures in the Middle East and Asia to their locally-made spirits. In Asia, these are generally distilled from palm-tree sap, sugarcane and/or rice; in the Middle East, they are generally distilled from dates or grapes and flavored with anise.
Aromatized wines
Wines that are flavored with herbs, spices, and fruits; examples include vermouth and other French and Italian apéritif wines.
Armagnac
French brandy from southern France, and either double distilled in pot stills or single distilled in a small continuous still, armagnac is considered a stronger style than cognac. There are three regions in Armagnac as defined by the AOC, Bas Armagnac (the best), Tenareze, and Haut Armagnac.
Blended Scotch Whisky
A blend of single malt whiskies (pot still/100-percent malted barley) and mixed grain whisky (continuous still/corn or wheat) made in Scotland. The whiskies are aged separately then blended and married for several months in casks before it is reduced to bottling strength. With a couple of exceptions, blended Scotch whisky is the best choice for cocktails.
Blended Straight Whiskey
A blend of 100 percent straight whiskeys of the same type, i.e. Rye bourbon, or corn from different distillers or from different seasons within one distillery.
Blended Whiskey
A minimum of 20 percent straight whiskeys at 100 proof that are blended with neutral grain whiskey or light whiskey.
Blue Agave Tequila
100 percent Blue Agave tequila is distilled from the fermented sugars of the Weber Blue Agave plant only, and must be bottled in Mexico. Like all tequila, 100 percent Blue Agave tequila can be aged or unaged. Agave plants are related to the lily family; they take eight to ten years to mature to the point where they can be used for tequila production, so the tequila made from 100 percent Agave is more expensive to produce than mix to or blended tequila.
Bonded Whiskey
Whiskey bottled “in bond” is stored in a government warehouse for anywhere between four and twenty years while it ages. It is not taxed until after it is bottled, a practice started in the 19th century to protect the whiskey maker from paying tax on spirits that evaporated during aging. Bonded whiskey is bottled at 100 proof, under government supervision.
Boston Shaker
A two-piece cocktail shaker comprised of a glass mixing glass and a slightly larger metal mixing cup that fits over it.
Bourbon
American whiskey made from a mash of between 51 percent to 80 percent corn (a small amount of barley, with either rye or wheat), aged at least two years in charred oak barrels.
Brandy
Distilled spirit derived from fermented fruit, usually aged in barrels.