SWE Terms Flashcards
(335 cards)
1
Q
Alliers
A
Need defin
2
Q
Alquitaras
A
Need defin
3
Q
Baco 22A
A
Folle Blanche and Noah grape hybrid used in armagnac
4
Q
Bagaceria
A
Pomace spirit from Portugal
5
Q
Blanco/Plata
A
Need defin
6
Q
Cabeza
A
Need defin
7
Q
Charente-Maritime
A
Need defin
8
Q
Chaudière
A
Need defin
9
Q
Chauffe-Vin
A
Need defin
10
Q
Coeur
A
Need defin
11
Q
Common Cleans
A
Need defin
12
Q
Deux-Sévres and Dordogne
A
Need defin
13
Q
Eau-de-vie de Charentes
A
Need defin
14
Q
Eau-de-vie de Cognac
A
Need defin
15
Q
Faibles
A
Need defin
16
Q
Fine
A
Need defin
17
Q
Fine Champagne
A
Need defin
18
Q
Fine de Bordeaux
A
Need defin
19
Q
Fine de Bourgogne
A
Need defin
20
Q
Fine de la Marne
A
Need defin
21
Q
Guanajuato
A
Need defin
22
Q
Holandas
A
Need defin
23
Q
Inverness
A
Need defin
24
Q
Limousin
A
Need defin
25
Mescal, or Maguey
agave spirit but not nec. blue agave
26
Michoacán
Need defin
27
Nayarit
Need defin
28
Norma Official Mexicana
Need defin
29
Norma official Mexicana de calidad
Need defin
30
Orujo
Need defin
31
Penedés
Need defin
32
Pisco
Need defin
33
Plummers
Need defin
34
Reposado
Need defin
35
Societé des Alcools Viticoles
Need defin
36
Tamaulipas
Need defin
37
Têtes
heads
38
The Amatitán-Tequila Valley
Need defin
39
The Los Altos Highlands
Need defin
40
Tronçais
Need defin
41
Wedderburn
Need defin
42
Cucurbite
(Fr) in a pot still, French word for Boiling Pot
43
Refrigerant
(Fr) in a pot still, French word for Condenser
44
Serpentin
(Fr) in a pot still, French word for Cooling Coil
45
Chapiteau
(Fr) in a pot still, French word for Still Head.
46
Col de cygne
(Fr) in a pot still, French word for Swan’s Neck.
47
Rechauffe-vin
(Fr) in a pot still, French word for Wine Pre-heater
48
Industriel
(Fr) see rhum industriel.
49
Appellation d’origine contrôlée, Appellation d’origine contrôlée (AOC)
“Appellation d’origine contrôlée”; a European Union decree defining various rules and regulations limiting and controlling which products can use the specific location name, such as Cognac, on the label.
50
Wash
“The moderately alcoholic liquid (7%-10%) that is the result of the whiskey fermentation process, before distillation. Also called fermented wort (Old World) or mash (new World).
51
V.S.
“Very Special Old Pale,” or “Reserve.” In both Cognac and Armagnac, this label designation means the youngest spirit in the blend was aged four years in wood (compte 4); it was once called 5-star. The “S” is sometimes referred to as “Superior”, as in Very Superior Pale.
52
V.S.
“Very Special.” In Cognac, this label designation means the youngest spirit in the blend was aged a minimum of two years in wood (compte 2); in Armagnac the youngest spirit was aged one year (compte 1); it is often also called 3-star or *** brandy.
53
Vesou
A base wine fermented from the juice of pressed sugar cane, used for distilling Rhum Agricole.
54
Spirits
A beverage distilled from a fermented beverage of lower alcohol strength having a level of alcohol level greater than that of beer or wine, commonly 20% or more; most popular spirited beverages average in the 40% range.
55
Gin
A beverage produced by infusing a neutral spirit, most often grain based, with botanical flavorings, most commonly juniper. Rarely aged and almost always clear.
56
Vatted Whiskey
A blend composed of single malt whiskies distilled at different
57
Cognac
A brandy distilled from wines made only with grapes grown within legal limits of specific regions of western France: The Charente-Maritime; a large part of the Department of Charente; and parts of Deux-Sévres and Dordogne. The possible AOC designations are Cognac, Eau-de-vie de Cognac, and Eau-de-vie de Charentes. Cognac from the Charente and Charente-Maratime areas may have no added sugar.
58
Pomace Brandy
A brandy made from the fermented grape pulp, seeds, and stems remaining after grapes have been pressed.
59
Congeners
A broad classification for substances created by fermentation that add taste, aroma, color and distinctive character.
60
Cachaça
A cane juice distillate produced in Brazil, famous in the cocktail called the Caipirinha.
61
Hydrolysis
A chemical reaction in which water molecules split into hydrogen and hydrogen ions, used in pre-fermentation of the mashed and milled agave piña to liberate fermentable fructose and glucose from the polymer called inulin.
62
Generic Liqueurs
A class of liqueurs that are sold under descriptive names but can be produced by any producer. Examples: triple sec, amoretto, framboise, kirsch, crème de menthe, sambucca.
63
Neutral spirit
A clear liquid distilled so as to be without distinctive character, aroma, taste, or color, but with a high ethyl alcohol content. (US law regarding Vodka.)
64
Ethyl Palmitate
A congener created in the production of some spirits, it can add a very faint, waxy odor and extremely mild and sweet, creamy, milky balsamic flavors to the final spirit.
65
Acetaldehyde
A congener created in the production of some spirits, it can add aromas or flavors of stale beer, sherry wine, green apples, and sometimes an unpleasant pungency to the final spirit.
66
Ethyl Proprionate
A congener created in the production of some spirits, it can add Fruity, fragrant, sweet aromas to the final spirit, or that of rum and toffee.
67
Acetal
A congener created in the production of some spirits, it can add strongly acidic, citrus and tart flavors to the final spirit
68
Ethyl Myristate
A congener created in the production of some spirits, it can add Sweet waxy and soapy aromatics; also that of orris root and violet.
69
Ethyl Laurate
A congener created in the production of some spirits, it can contribute mild aromatics and flavors of flowers and fruit to the final spirit; may be oily and waxy.
70
Isoamyl Alcohol
A congener created in the production of some spirits, it has been likened to the pungent tastes and aromas of some whiskies.
71
Alembic Armagnaçais
A continuous single column still used in the production of Armagnac, it consists of a heating chamber and a column with perforated plates plus as a second chamber containing the pre-heater and condenser. It produces a heavy vinous aroma and flavor.
72
Still
A device used to accomplish distillation of liquids. All stills take advantage of the fact that alcohol vaporizes at a lower temperature than water. A substance is vaporized by heat, then the vapor is condensed by a cooling device. Quality spirits are produced in both pot and continuous stills.
73
Malt beverages
A fermented alcoholic beverage of relatively low strength (commonly less than 10% alcohol) produced from a base of malted grain, most frequently carbonated; beer and ale are prime categories.”
74
Flavored vodka
A flavoring material is added to the distillate, with the result being that the vodka has color, flavor or aroma. The vodka is characterized with the name of this added material.
75
Orris Root
A flower related to the iris known to add deeply floral (violet) and earthy aromas to gin.
76
Aguardiente de caña
A form of Mexican aguardiente produced from a cane juice base rather than molasses.
77
Rhum Blanc
A form of unaged Rhum Agricole.
78
Pulque
A frothy, brewed Mexican beverage produced from certain varieties of agave, typically having 2% - 8% alcohol.
79
Inulin
A fructose polymer present in the agave plant that when slowly cooked converts (hydrolyzes) into fermentable sugars.
80
Plymouth Gin
A full-bodied, aromatic gin produced from 100% wheat-based neutral spirit.
81
Hybrid
A grape developed by crossing a grape of the grape species vinifera with a non-vinifera variety. Baco 22A was created in the 1920s by crossing Folle Blanche with an American grape called Noah (itself a cross of two American species, vitis labrusca and vitis riparia). Baco 22A may eventually have to be phased out because of the European Union’s campaign to discontinue the use of hybrid grape varieties.
82
Harmful and unpalatable substances
A key harmful substance is a form of alcohol called methanol which can cause blindness and death; an important unpalatable substance to remove is the heavy alcohol called fusel oil.”
83
Tahona
A large stone wheel traditionally used to grind up the remains of the agave piñas after they have been cooked
84
Rackhouse
A large, usually multi-story warehouse devoted to aging barrels of Bourbon.
85
Fusel Oil
A light oil (amyl alcohol) that forms during fermentation. In the production of spirits, it accumulates during the third portion of distillation – the tails – which is diverted from the distillate, although in small amounts they add flavor and character to the final product. Excessive concentrations of fusel oils may cause off flavors, sometimes described as "solvent-like" or “hot.” The flavor profile of some spirits, such as some whiskies, may contain relatively high concentrations as part of its flavor profile. But in others, (think vodka) the presence of fusel oil would be considered a fault.
86
London Dry Gin
A light, smooth, dry style of gin, usually made from a base of corn with some barley. The prime mixing gin for martinis and other cocktails.
87
Fruit liqueurs
A liqueur made from a wide array of fruits, with citrus the leader; a category confusingly called “fruit brandies” are actually liqueurs based on fruit macerated in brandy, and sweetened. (A true brandy made from a fruit would never be sweetened.)
88
Charcoal filtration
A method used to filter vodka, leaving it with no distinctive taste, color, aroma or character. Also effective in filtering out impurities.
89
Tequila
A Mexican distilled spirit produced either wholly or primarily from the juice of the blue agave plant. Also the name of the small town in Jalisco, Mexico where it is produced.
90
Mezcal
A Mexican distilled spirit produced from any of a number of species of the agave plant, one of whose varieties is Tequila.
91
Agave
A Mexican plant, resembling a cactus but actually a member of the amaryllis family, used in the production of the spirits Tequila and Mezcal and the beverage Pulque.
92
Vodka
A neutral “white” spirit that is generally without distinctive color, aroma, taste or character, due to the method of distillation or treatment. It must be distilled at or above 95% ABV or 190 proof and bottled at not less than 40% ABV or 80 proof according to the US law and the TTB. If flavored, the name of the flavoring is required on the label.
93
Cream liqueurs
A new category of liqueur, but a big one, led by Baily’s Irish Cream. (These are not to be confused with crèmes, a separate term for liqueurs with very high sugar content.) In cream liqueurs, modern processes allow dairy products to be incorporated into the liqueur, leaving the product shelf stable.
94
NOM Oficial Mexicana
A number (NOM) assigned by the Mexican government to track which distillery made any specific tequila.
95
NOM
A number assigned by the Mexican government to track which distillery made any specific tequila.
96
Grains of Paradise
A pepper-type spice from Africa, a member of the ginger family, brings a warmer rounder flavor to gin than black pepper does.
97
Cellulose
A polysaccharide from the cell walls of plants, responsible in wood aging for sweet flavors.
98
Marc
A pomace brandy, it is a French spirit produced from the grape skins and other remains of the winemaking process; similar products are called grappa in Italy, bagaceria in Portugal, and orujo in Spain.
99
Grappa
A pomace brandy, it is an Italian spirit produced from the grape skins and other remains of the winemaking process; similar products are called marc in France, bagaceria in Portugal, and orujo in Spain.
100
Batavian Arrack
A pot-distilled spirit from Indonesia, based on cane juice to which red rice has been added for flavoring.
101
Canadian Whisky
A product of Canada, it is a whiskey produced from a mash of saccharified cereal grains by the diastase of malt or other enzymes, must be aged in small wood for not less than three years and must not contain less than 40% ABV. Canadian Whisky is usually a blend of soft corn-based spirit with added flavors of rye and possibly barley.
102
American Whiskey
A product of this U.S.A., it is a whiskey produced from the fermented mash of not less than 51% corn distilled not to exceed 160 Proof and bottled at not less than 80 proof. American Whiskey has two flagship varieties, Bourbon and Tennessee whiskey, each of which is based on corn with wheat and rye often put into the mix. Straight Rye whisky is also an American tradition. Many blends are also produced.
103
Rhum Vieux
A Rhum Agricole aged at least three years in a barrel less than 650 liters.
104
Tuzemák
A rum-like spirit produced in the Czech Republic from a base of sugar beets.
105
Anise
A seed with licorice-like flavors and aromas. Used as a flavoring in gin.
106
Pyrolysis
A series of chemical changes caused by heat that may cause additional congeners to form during the distillation process.
107
Coa
A sharp-edged space used in agave fields by jimadors to cut agave plants.
108
Old Tom Gin
A slightly sweet English gin.
109
Doubler
A small specialized pot still used to allow a second distillation of a spirit that has already been distilled in a continuous still. In Bourbon production, the second distillation device; a simple pot in which a catalytic conversion takes place stripping impurities and improving taste. Final result (high wines, or “white dog” ) is ready for aging.
110
Barrica
A small wooden barrel used for aging añejo and some reposado tequilas.
111
Maguey
A Spanish word for all varieties of the Agave plant. Plants are also called mezcal.
112
Rum
A spirit distilled from a base of molasses or fermented sugar cane juice, produced all over the world but commonly associated with the Caribbean, available in aged and unaged, clear and dark styles.
113
Whiskey
A spirit obtained from the fermented mash of grain, distilled at less than 190 proof, stored in oak containers, and bottled at a minimum of 80 proof. While whiskey is produced all around the world, five major types occupy most of the market: Scotch, Irish, American, Canadian, and Japanese. Note: the Scots and Canadians leave out the “e”, spelling their spirit, “whisky.”
114
Liqueur
A spirited beverage produced by combining a base spirit, either neutral or one having a flavor, such as brandy, with flavorings such as herbs, spices, fruits, seeds, nuts, dairy products, and sugar.
115
Kobba Libre
A sugar beet-based spirit produced in Sweden.
116
Condenser
A system of coils or tubes, often water cooled, that cause alcoholic vapors to cool and allow them to be collected as a liquid.
117
Añejo
A Tequila that has been aged in wooden barrels of no larger than 600 liters for at least a year.
118
Resposado
A Tequila that has been aged, usually in large wooden tanks but occasionally in barrels, for at least two months.
119
Plata
A Tequila that is colorless and un-aged, or aged very briefly with the color filtered out; also called Blanco.
120
Blanco
A Tequila that is colorless and un-aged, or aged very briefly with the color filtered out; also called Plata.
121
Gold
A Tequila to which caramel coloring has been added.
122
Brandy
A term loosely used to refer to spirits distilled from wine or from the fermented juice of other fruits, and distilled at less than 190 proof and bottled at 80 proof or higher. “Weinbrand” is a German term equivalent to the English term “brandy.” May or not be aged after distillation.
123
Maltster
A traditional term for a maltmaker, also called a maltman.
124
Seco Herrerano
A triple-distilled, sugarcane-based spirit from Panama.
125
Flavored Brandy
A US specific classification with many rules, such as being flavored only with natural materials.
126
Diastase of malt
A water-soluble enzyme used to break down bonds between carbohydrates to make their sugars more accessible for fermentation and other processes.
127
Bourbon
A whiskey that, by law, must be made in the United States. The TTB defines Bourbon as a whiskey produced from a fermented mash of not less than 51% corn, distilled to a maximum of 160 proof, stored in new charred oak containers, and bottled at not less than 80 proof. Pure water is the only allowed additive.
128
Ugni Blanc
A widely grown international white grape, also called Saint-Emilion in France and Trebbiano in Italy.
129
Joven Abocado
A young Tequila to which some coloring and sometimes sugar have been added to soften its edges. Often called Gold.
130
Maturation
After distillation, a number of processes may be used to finish the taste and character of the beverage, including adding distilled water to ‘white’ beverages and or maturation in oak barrels.
131
Alcoholic Fermentation
Alcoholic fermentation is a biochemical process in which yeast consumes the sugar in the base beverage and in the process creates ethyl alcohol (ethanol), carbon dioxide and heat.
132
Hearts
Also called “coeur” (Fr) in Cognac and some rum production, these are the elements that vaporize in the middle of a distillation because they have medium volatility. The hearts produce most of the desired flavor elements and are retained to be included in the final product. Also called the “middle cuts”, the hearts are produced during the “heart run” phase of distillation.
133
Original Distillation
Also called “Direct distillation.” In the production of Gin, one American method of joining botanical flavorings with spirit is to suspend the cracked juniper berries and other flavorings in a gin head during distillation of the ferment, allowing the vapors from the still to become infused with these aromas and flavors as they to pass over the gin head on their way to the condenser.
134
Tails
Also called “feints” in Scotch Whisky production and “seconds” (Fr) in Cognac and some rum production, these are the least volatile elements in the distillation process. They are produced during the third or “tail run” stage of distillation and are composed of heavier alcohols, such as fusel oil. The tails are the elements cut out of the final spirit, because they can give undesirable flavor characteristics. The tails can be run back through a further distillation to capture some desirable congeners on a further pass.
135
Heads
Also called “foreshots” in Scotch Whisky production and “tetes” (Fr) in Cognac and some rum production, these are the most volatile elements in the distillation process. In American or Canadian whiskey production, also the preliminary stage of the distillation process during which the unwanted higher alcohols, which vaporize first, are diverted away from the desirable “heart” of the distillate, often for redistillation. The heads contain some undesirable materials like the poisonous methanol.
136
X.O.
Also called “Napoleon,” in Cognac, this label designation means the youngest spirit in the blend was aged a minimum of six years in wood (compte 6); in Armagnac the youngest spirit was aged five years (compte 5).
137
Direct Distillation
Also called “original distillation.” In the production of Gin, one American method of joining botanical flavorings with spirit is to suspend the cracked juniper berries and other flavorings in a gin head during distillation of the ferment, allowing the vapors from the still to become infused with these aromas and flavors as they to pass over them on their way to the condenser.
138
Liquor
an alcoholic beverage made by distillation methods instead of by fermentation processes .
139
Wine
An alcoholic beverage of medium strength (8 to 16% alcohol) produced by fermenting the juice of grapes (most common) and sometimes other fruits.
140
Cordial
An American term for a liqueur, or alternatively, a European term for a non-alcoholic flavoring beverage or cocktail mixer.
141
Bons Bois
An area of mostly heavy clay soil with sandy sections. Produces fruity, fast-aging brandies.
142
Lactones
An ester (product of alcohol and acid) that brings coconut and fruit flavors to beverages.
143
Pot Still Whiskey
An Irish whiskey term for pot-distilled whiskey from a combination of malted and un-malted barley.
144
Plant Liqueurs
Anisette, crème de cacao, crème de menthe are all examples of plant liqueurs where the main flavoring agents are plants.
145
Spiced rum
Any rum flavored in the spice realm of additives; vanilla is a common addition. See Flavored Rum.
146
Flavored Rum
Any rum with additional flavors added. According to TTB regulations, the flavorings must be natural materials, sugar may or may not be added, for alcohol, it must be bottled at not less than 30% ABV (60 proof).
147
Spice and herbal liqueurs
Are liqueurs of every conceivable variety. Monk-produced Chartreuse and Bénédictine have been concocted for centuries. The Italian Galliano, based on 30 herbal ingredients like star anise, and ginger, is a prime commercial example.
148
Ténarèze
Area with soils of mixed clay and chalk, producing complex, often harsh brandies, often with violet aromas, that usually require long aging.
149
Tannins
Astringent, bitter plant polyphenols that react with proteins to improve mouthfeel and color in beverages.
150
Malted Barley
Barley that has been steeped first in water, partially germinated (known as “green malt” at this stage) and then heated to stop further germination.
151
Bitters
Bitter beverages consumed on their own or as a component of mixed drinks.
152
Mash bill
Bourbon’s mix of grains, which must be at least 51% corn, mixed with rye, wheat or malted barley.
153
Caipirinha
Brazil’s national drink, a cocktail made from the cane juice distillate called Cachaça, mixed with sugar and lime.
154
Yeast
Cells of fungi that cause fermentation under certain conditions. Sugars in a base liquid are converted to alcohol and flavor when the yeast consumes those sugars.
155
Hemi-cellulose
Cellulose is a polysaccharide from the cell walls of plants; it is strong and resists hydrolysis. Hemi-cellulose is a version of cellulose that has little strength and can be dissolved more easily by a dilute acid such as alcohol. It is the breakdown of hemi-cellulose that is responsible for the sweet flavors derived from aging in wood.
156
Lignin
Chemical compound in the cellular walls of wood and most plants, responsible for vanilla and other flavors.
157
Phenolic compounds
Chemical elements natural to plants responsible for tannic astringency, aromas, flavors and color.
158
Fins Bois
Completely surrounds the two Champagnes and Borderies. Soils are generally clay and flint with outposts of chalk. Produces fast-aging, rounded, fruity brandies with fresh grapelike aromas.
159
Blended Whiskey
Designation for a whiskey that must be a blend of whiskies from different distilleries and/or of different types.
160
Single Grain
Designation for a whiskey that must be distilled at a single distillery (similar to a single malt), but grains other than malted barley may be used.
161
Grain Whiskey
Designation for a whiskey that must be distilled at a single distillery and column-distilled using a continuous process to high strength, usually from a mash of wheat or corn.
162
Single Malt
Designation for a whiskey that must be pot-distilled at a single distillery from water, yeast and malted barley only. May be, and often is, a blend of different batches and years from within the single distillery.
163
Scotch Whisky
Distilled at a Scottish distillery from water and malted barley, matured in Scotland in oak casks and bottled at not less than 40% ABV. It may be “single malt,” “vatted malt,” “grain,” single grain, and, commonly, a blend of a number of whiskey types. Some Scotch whiskies gain a characteristic taste by exposure to peat .
164
Starka
Distilled vodka made with the small addition of apple-tree leaves and lime-tree flowers
165
Zubrowka
Distilled vodka made with the small addition of bison grass.
166
Pertsovka
Distilled vodka made with the small addition of pepper
167
Re-distillation
Distilling a second time. In the production of Gin, under both European Union & American regulations, achieving “Distilled” status requires joining botanical flavorings with spirit through distillation; most often it is achieved during a second or third distillation of a high-proof neutral spirit, in the presence of juniper berries and other flavorings, either by using a gin head or by direct addition of the botanicals to a diluted distillate. The vapors and the final product become infused with these aromas and flavors.
168
Consejo Regulador del Tequila
Established in 1994, the primary regulatory body governing Tequila.
169
Alcohols
Examples are propanol, methanol, and amyl alcohol (fusel oil).
170
Aldehydes
Flavor components such as acetaldehyde and vanillin.
171
Esters
Flavor elements resulting from the reaction of alcohol with acid.
172
Beer Still
For certain distilled beverages, this term is used instead of “analyzer” for the first of the distillation columns. Most Bourbons are distilled in this single column copper still of 19th century design. The resulting “low-wines” are then sent into a simple pot device called a “doubler.” The sour mash that will be used in subsequent fermentations drops to the bottom of the column where it is removed for further use.
173
Solera System
For greater detail on the solera concept see “The Solera” from the Sherry portion of Fortified Wine section of the Gallo Wine Academy module on Winemaking. (B)
174
Secondes
French term for “tails” or “feints” that are the last elements to vaporize in distillation. They are cut out and the distiller decides if they are returned for further distillation.
175
Hors d’age
French term meaning “beyond age,” the BNIC classifies this Cognac as similar to an XO (minimum of 6 years wood aging), it will require a minimum of 10 years’ wood aging starting in the year 2010. Cognac producers choose this name to delineate Cognacs of distinction, literally, beyond any age classification.
176
Lowlands
Generally, produces lighter and smoother malt whiskeys. Only a handful of malt whiskey producers operate in this area. A number of closed distilleries provide malts destined for blends.
177
Hydrolyzed
Grains and other starches that are cooked in water to force the starch to release sugar.
178
Analyzer
In a Patent, or continuous still, the first of the two columns.
179
Rectifier
In a Patent, or continuous still, the second of the two columns.
180
Proof
In alcoholic beverages, especially spirits, a term indicating the level of alcohol, commonly twice the alcohol by volume (ABV). A spirit with 40% ABV is hence 80 proof.
181
White Dog
In Bourbon production, term used to describe Bourbon whiskey that has just come off the distilling process and that has not yet been aged.
182
Mash
In Bourbon production, the mixture of cooked, mashed grains before it undergoes fermentation. Once it’s fermented, it’s called “beer.”
183
Backset
In Bourbon production, the non-alcoholic highly acidic spent mash from a previous fermentation that is added to new mash to compensate for the alkaline water common in Kentucky and Tennessee. It also controls bacteria and promotes yeast action. Also called “sour mash.”
184
Sour Mash
In Bourbon production, the non-alcoholic highly acidic spent mash from a previous fermentation. See “backset.”
185
Beer
In Bourbon production, the product of fermentation, ready to be distilled.
186
Methanol
In distillation, methanol is usually part of the “heads” that are diverted during the “head run” phase. Also known as methyl alcohol, it is a poisonous alcohol, not to be consumed.
187
Compound Essence Method
In gin or liqueur production, a method to cook and extract essential oils from botanicals. The oils are then added to the base spirit. Also referred to as “Essential oils method.”
188
Essential oils method
In gin or liqueur production, a method to cook and extract essential oils from botanicals. The oils are then added to the base spirit. May also be referred to as “Compound Essence Method.”
189
Cold compounding
In gin or liqueur production, a process whereby crushed botanicals or flavor elements are added to an already-distilled base spirit and allowed to infuse into the spirit before bottling.
190
Botanicals
In gin production, any of a number of aromatic substances added to or infused into the spirit. Commonly used botanicals include juniper, coriander seed, cinnamon, ginger, angelica root, orris root, nutmeg, dried citrus peel, grains of paradise, cubeb berries, anise, and cardamom.
191
Carterhead still
In gin production, device used for “gin head distillation.”
192
Gin head distillation
In gin production, the suspension of botanicals above the sill in a basket called the “gin head,” allowing vaporizing alcohol to pass through the botanicals and take on their character.
193
Dunder
In Jamaican rum production, a form of sour mash designed to be added back into the fermented liquid being distilled, often aged and concentrated in special Dunder Pits.
194
Dunder Pit
In Jamaican rum production, a pit dug in the ground in which the distinct sour mash called Dunder is allowed to age and concentrate, often on a continuous basis, sometimes over many years.
195
Percolation
In liqueur production, a technique in which water or base spirit is continually pumped over flavoring agents placed in device similar to a mesh strainer.
196
Cold Method
In liqueur production, procedure for adding flavoring to base spirit using spirits or water at room temperature. Suitable for the delicate flavors of fruits.
197
Infusion
In liqueur production, steeping flavoring ingredients in a base spirit or water. May be accomplished in separate stages over many months with some formulas.
198
Compounding
In liqueur production, the least expensive, least time-consuming method of adding flavor to base spirit, entails soaking flavorings in high proof base spirit, filter, then coloring and sweetening.
199
Hot Method
In liqueur production, the practice of combining flavorings with water or spirit and distilling them to combined flavors with the base spirit.
200
Maceration
In liqueur production, the process of infusing crushed, cut or ground flavorings in a base spirit or water. May be accomplished in separate stages over many months with some formulas.
201
Cook
In North American whiskey production, term for the liquid that has been drained off from the pre-fermentation washing process, also called “mash.”
202
High Wine
In pot still rum distillation, the product of a second distillation, commonly about 75% alcohol. In whiskey production it’s also called "new make".
203
Low Wine
In Rum and Scotch Malt Whisky production, the product of the first of two pot distillation processes, in which wash of 7-10% ABV is distilled into an alcoholic liquid of approximately 23% ABV.
204
Beer Column
In rum distillation, the first column of a continuous still, designed to separate all the alcohol from the fermented liquid known as beer.
205
Purifying Column
In rum distillation, the second column of a continuous still, designed to remove the lighter alcohol (heads) from the distillate.
206
Rectifying Column
In rum distillation, the third column of a continuous still, designed to remove the heavier alcohols and congeners, such as fusel oil, from the final distillate.
207
Angel’s Share
In Rum maturation, the percentage lost to evaporation, often up to 10% a year in tropical conditions.
208
Wash
In rum production, a combination of either molasses or cane juice and water, diluted to a sugar strength designed to facilitate fermentation. Also called “Mash.”
209
Mash
In rum production, a combination or either molasses or cane juice and water, diluted to a sugar strength designed to facilitate fermentation. Also called “wash.”
210
Retort
In rum production, an attachment fitted between a pot still and its condenser, filled with pot still distillate, designed to allow the vapor coming from the pot still to gain strength by passing through the liquid in the retort, often allowing full strength rum to be produced with a single pot still distillation.
211
Skimmings
In rum production, the froth resulting from the boiling of cane juice during sugar refining, often added into the fermenting wash.
212
Beer
In rum production, the product of diluted molasses, fermented to an alcohol level of approximately 5% to 9%, ready to be distilled one or more times to produce rum.
213
Molasses
In rum production, the thick dark sweet residue from cane sugar production, diluted and fermented to form an alcoholic base for rum distillation. Molasses contains about 55% sugar, in addition to many other minerals and trace elements that contribute to a rum’s flavor.
214
Peat Reek
In Scotch and Irish Whiskey production, the characteristic aroma of peat as it expresses itself in the final spirit.
215
Barley
In Scotch and Irish Whiskies, the grain that is regularly malted in order to convert its starches to fermentable sugar. Irish whiskey regulations allow other grains to be added.
216
Peat
In Scotch Malt Whisky and some Irish Whiskey production, a fuel used for firing the kilns used for drying grains, composed of decayed plant matter; when allowed to come into contact with the fermenting barley, it can give the final whiskey a characteristic smoky aroma and a flavor called “peat reek”.
217
Washback
In Scotch Malt Whisky production, a vessel in which the sweet liquid called wort is fermented to produce the alcoholic wash, which is later distilled. A fermentor.
218
Mashing
In Scotch Malt Whisky production, the addition of hot water to trigger enzymes to convert the accessible starch from the grist into the sugar needed for fermentation. Mashing takes place in a mash tun.
219
Wash Still
In Scotch Malt Whisky production, the pot still used in the first of two malt Scotch distilling processes to turn the low alcoholic wash (7-10% ABV) into low wines of approximately 23% ABV.
220
Spirit Still
In Scotch Malt Whisky production, the pot still used in the second of two malt Scotch distilling processes to turn the low wines of approximately 23% ABV into a liquid called new make of approximately 70% ABV.
221
Milling
In Scotch Malt Whisky production, the process of grinding malted barley into a powder called grist, which readies it for the addition of hot water in the mashing process.
222
Steeping
in Scotch Malt Whisky production, the process whereby barley is soaked in water several times over a 24 to 36 hour period in order to access the starches locked inside the grain. The vessel in which this occurs is called “the steeps”.
223
New Make
In Scotch Malt Whisky production, the product of the second of two pot distillations in which low wines of approximately 23% ABV are distilled into a potent spirit of approximately 70% ABV. Also called “high wine.”
224
Wort
In Scotch Malt Whisky production, the sweet liquid that results from the milling and mashing process, ready to be fermented. Can also be called “mash.”
225
Foreshots
In Scotch or Irish whiskey production, the preliminary stage of the distillation process during which the unwanted higher alcohols, which vaporize first, are diverted away from the desirable “heart” of the distillate, often for redistillation. Called “heads” in North America.
226
Feints
In Scotch or Irish whiskey production, the third stage of the distillation process during which the unwanted lower alcohols, like fuel oils, which vaporize last, are diverted away from the desirable “heart” of the distillate, often for redistillation. Called “tails” in North America.
227
Turning
In Scotch Whisky production , the second part of the malting process. The preparation of already steeped barley grains by spreading them across a stone floor to facilitate their germinating, producing enzymes that start to break down their cell walls, allowing access to the starch needed to sustain their growth. The result (after about a week) is called “green malt.”
228
Drying
In Scotch Whisky production, the final drying part of the malting process during which the “green malt” is baked in a kiln to stop the germination process.
229
Malting
In Scotch Whisky production, the process of soaking and then drying barley to access the starch locked inside the cell walls of the barley grain and make it accessible for later fermentation.
230
Mash tun
In Scotch Whisky production, the vessel used for soaking the milled grains (grist) to encourage the conversion of starch to fermentable sugar, also called the mashing process. Called a “mash cooker” in other parts of the world.
231
Ester
In spirits production, a volatile, flavorful substance created when acids react with alcohol, closely associated with Jamaican rum.
232
Lincoln County Process
in Tennessee Whiskey production, the requirement that the whiskey be filtered through ten feet of finely chopped charcoal produced by burning “ricks” of sugar maple.
233
Ordinario
In Tequila distillation, the liquid collected after the first of two pot still distillations.
234
Jimador
In Tequila production, a field worker whose task is to cut piñas from agave plants, using a coa.
235
Autoclave
In Tequila production, a pressurized cooking chamber used to extract fermentable sugars from the agave piña much more quickly than can the traditional horno.
236
Horno
In Tequila production, a traditional brick oven used to cook down the agave piñasto make their sugars accessible for later fermentation.
237
Pipones
In Tequila production, large vats of up to 30,000 liter capacity in which Reposado Tequila is aged.
238
Fermented Must
In Tequila production, the fermented liquid, commonly from 4-15% alcohol, ready for distillation.
239
Piña
In Tequila production, the large core of the Blue Agave plant, harvested and processed to produce the sweet juice called aguamiel, which is then fermented.
240
Aguamiel
In Tequila production, the sweet juice of the Blue Agave plant. “Honey Water”.
241
Must
In Tequila production, the sweet liquid, commonly about 16% sugar, ready for fermentation
242
Triangle Trade
In the history of rum production, ships would pick up slaves in West Africa and take them to the West Indies, where they were needed to work the sugar cane fields that produced molasses. The slaves were traded for the molasses produced there which was then taken to New England where it was traded for the rum produced by that imported molasses. The profits from the rum were taken back to Europe to finance further slave trading.
243
Bourbon barrels
In the maturation of Scotch Whiskey, they bring coconut, vanilla and various spice aromatics to the final spirit.
244
Sherry barrels
In the maturation of Scotch Whiskey, they contribute aromatics of fruitcake, clove, dried fruit and citrus rind to the final spirit.
245
Concentration
In the spirit aging process, this term refers to the marriage of flavors through the evaporation, oxidation and extraction reactions.
246
Mash cooker
In Whiskey and Bourbon production, the vessel used for soaking the milled grains to encourage the conversion of starch to fermentable sugar. Called a “mash tun” in Scotland.
247
Mash
In whiskey production, term for the liquid that has been drained off from the pre-fermentation washing process, also called “wort” in the Old World, “cook” in the new.
248
Heart Run
In whiskey production, that central stage of the distillation process during which the desirable heart of the distillate is produced.
249
Spirit Safe
In whiskey production, the heart is sent here where it can be sampled before being sent for maturation. It is also here where it is measured for tax purposes.
250
Cardamom
Intensely aromatic seeds of the ginger family, commonly used in Indian cooking, bringing to gin mint-like coolness with its own unique mix of camphor, eucalyptus, and lemony aromas.
251
Vinaccia
Italian word for pomace, or the grape pulp, seeds, and stems remaining after grapes have been pressed.
252
Haut-Armagnac
Least important of the Armagnac crus. Clay-limestone soil. Produces relatively light brandies. Most grape production goes into still wines.
253
Anise Spirits
Licorice-flavored spirits popular throughout the Mediterranean region, including French pastis and absinthe, Greek ouzo, and middle-eastern Raki.
254
White rum
Light rum, often filtered to remove color, with mild flavors.
255
Nut, seed and kernel liqueurs
Liqueurs based on hazelnuts, almonds, walnuts, caraway, crushed apricot pits, coffee beans, and other variations.
256
Natural-colored Liquors
Liqueurs in which the fruit itself is the main flavoring agent.
257
Proprietary Liqueurs
Liqueurs produced under the trademark of a specific producer and have flavor components unique to that specific brand. Example: Grand Marnier, Drambuie, Tuaca.
258
Spirit liqueurs
Liqueurs that showcase the flavor of the base spirit, despite having added sugar or other flavorings. Two such whiskey examples are the Scottish Drambuie (whiskey, honey, cloves, nutmeg and other herbs) and Southern Comfort (bourbon with peach and a secret blend of flavorings and sweeteners).
259
Bordeaux
Major French wine-producing area known for a wide variety of wine types from bargain brands to some of the most exclusive wines in the world.
260
Gin Head
Mesh trays, baskets or perforated racks suspended above the still, allowing vaporizing alcohol to pass through the botanicals and take on their character.
261
Aguardiente
Mexico’s extremely popular sugar-based distillate, literally “firewater”.
262
Irish Whiskey
must be distilled in Ireland from a mash of malt and cereals. Peat is only occasionally used. Wood aging is more likely to occur in new European and American oak, adding sweet oak character and weight. Irish Whiskey may be single malt, single grain, pure pot still, grain, or blended, similar to Scotland but with much varying taste profiles. Three unique characteristics: triple distillation is common, malted and un-malted barley are often combined, peat influence is rare.
263
Alembic charentais
Name of the simple pot still used in Cognac production.
264
Fermentor
New World term for a fermentation vessel.
265
Distiller’s Beer
New World term for fermented mash.
266
Sloe Gin
Not a true gin; a liqueur containing sloe berries with sugar in a gin base.
267
Agave tequilana Weber azul
Official scientific name for the blue agave plant used in making Tequila. Identified and named in 1902.
268
Wash back
Old World term for a fermentation vessel .
269
Fermenting vat
Old World term for a fermentation vessel.
270
Rhum Agricole
On the French islands of Martinique, Guadeloupe and Réunion, a rum made directly from the juice of pressed sugar cane rather than molasses.
271
Rhum Industriel
On the French islands of Martinique, Guadeloupe and Réunion, a rum made from molasses, as opposed to rhum agricole, which is made exclusively from the juice of pressed sugar cane juice. Since it is made from molasses, these islanders would say that rhum industriel is similar to rum produced most commonly in the rest of the world.
272
Bois Ordinaires
Outer grape producing region not known for quality brandy production. Maritime influenced with light and sandy soils.
273
Borderies
Quality Cognac grape growing region known for clay soils with streaks of chalk. Known for smooth brandies with nutty and violet aromas and flavors. The smallest of the six Cognac crus.
274
Organoleptic
Refers to any sensory properties of a product, involving taste, color, odor and feel, that stimulate the sense organs.
275
Golden rum
Rum aged in wood, often used Bourbon barrels, bringing a golden color.
276
Overproof rum
Rum sold for mixing and dilution, often with alcohol levels of 75% or more, much higher than the standard 40% ABV.
277
Bas-Armagnac
Soils here are mixed iron-rich sand and chalk interspersed with rock and stones. This cru produces delicate aromatic brandies, often with aromas of prune, suitable for aging 15 years or more.
278
Cubeb Berries
Sometimes called the Java pepper, brings acrid, pungent and bitter tastes to gin.
279
Musto
Spanish-language term for fermented must.
280
Ricks
Stacks of two inch by two inch sugar maple timbers, burned to produce charcoal for the purpose of filtering Tennessee Whiskey.
281
NORM
Stands for "Norma official Mexicana de calidad", a standard set officially by Mexico.
282
Dark rum
Strong rum produced by aging in charred oak barrels; characteristic of Jamaica.
283
Margarita
Tequila-based cocktail combining Tequila, lime juice, and Triple Sec served in a salt-rimmed glass.
284
Alembic
Term for a simple pot still.
285
Grog
Term used in British Royal Navy for daily allotment of diluted rum.
286
Alcohol
The alcohol we consume is by and large ethyl alcohol, also called ethanol. It is only one of many types of alcohol. Some of the other alcohols may be harmful, but others add desired flavor components.
287
Juniper
The berry of a coniferous plant, juniper is the lead flavor in all gins. It is the berry of a coniferous plant, and brings notes of pine, heather, lavender and camphor; the aroma of juniper is nearly synonymous with that of gin.
288
Cabezas
The central core of the agave, the piña, from the Spanish word for head, used to provide fermentable sugars for tequila.
289
Vanillin
The characteristic flavor compound in natural vanilla, also derived from wood lignin.
290
Genever
The Dutch term for gin, distilled from fermented malt, with a heavy juniper content.
291
Distilled Gin
The finest quality gin, created from a distillation process in which a base spirit is either mixed with botanicals and re-distilled or allowed to steam through botanicals to marry the flavors and aromas of the botanicals with the spirit.
292
Mixto
The former name of a type of Tequila produced from a liquid that consisted of a minimum of 51% juice from Blue Agave with the remainder derived from sugars of various sources. Now simply called “Tequila” (as opposed to 100% Agave Tequila.)
293
Ginger
The fragrant, fiery, lemony, peppery rhizome of the ginger plant. used as a flavoring in gin.
294
Compte
The French word for count, as in counting numbers.
295
Corazon
The heart and most desirable portion of the tequila distillation.
296
Highlands
The Highlands, which includes all the Scottish islands, other than Islay, is a large and varied region producing whiskeys that can be malty, sweet, grassy, fruity, light, or heavy, as the case may be.
297
Nutmeg
The large seed of a tropical plant, nutty, sweet, and also slightly bitter, with woody, peppery elements. Used as a flavoring in gin.
298
Armagnac
The legal, exclusive name for brandy produced and distilled in the Gascony area of France. It is a protected Denomination of Origin. It also has AOC protection in the European Union.
299
Norma
The Mexican term for statutory regulations that apply to any particular product.
300
Pot Still
The oldest and simplest type of still, also called ‘Alembic still’. Heat is applied directly to the pot. Pot distillation is a discontinuous multi-step process and is also a batch process. Labor and time intensive, pot distillation is associated with expensive, small run beverages like Cognac and specialty rums.
301
Blue Agave
The only one of the many species of Mexican agave permitted for the production of Tequila. 100% Agave Tequila is a type of Tequila produced strictly from Agave with no added sugar.
302
Evaporation
The physical process by which a liquid is turned into a gaseous state.
303
Cut points
The points at which the distiller chooses where to divide the heads, hearts and tails, deciding what to keep, and what to divert. Cut points vary, at each distiller’s discretion. To give some insight: As the heart run progresses, flavors become deeper and alcohol level decreases. So, if a distiller wants a lighter, more floral distillate with a higher level of alcohol, he or she will “cut to tails” sooner - that is, leave the heavier items in the diverted tails that another distiller might choose keep in the heart.
304
Toasting
The process by which fire breaks down the tannins in the wood making color extraction easier
305
Extraction
The process by which flavors are pulled out from an oak-aging situation.
306
Caramelization
The process by which oak sugars are charred, resulting in a finished product with notes of caramel, butterscotch or chocolate.
307
Charring
the process of burning the wood to break down cellulose in the wood and promotes lignin extraction during maturation.
308
Oxidation
The process of combining with oxygen; in wine, alcohols bind with oxygen to create aldehydic aromas.
309
Distillation
The process of first heating a mixture to separate the more volatile from the less volatile parts, and then cooling and condensing the resulting vapor so as to produce a more nearly pure or refined substance.
310
Alcoholic Distillation
The process of heating a low-alcohol fermented beverage so as to separate the alcohol from the water in the beverage and concentrate the alcohol in the form of a more potent beverage, a spirit.
311
Brouillis
The result of the first distillation of Cognac, commonly 26-29% ABV.
312
Whisky
The Scottish and Canadian spelling of Whiskey. See Whiskey.
313
Bonne Chauffe
The second distillation of Cognac. See also “repasse”.
314
Repasse
The second distillation stage of Cognac. See also “bonne chauffe”.
315
Coriander Seed
The second most common botanical used in virtually all brands of gin, brings warm, nutty, spicy lemon and orange type aromas. Some varieties have peppery aromas.
316
Pencas
The sharp spines of the agave plant, removed at harvest.
317
Character
The significant flavor, traits and aromatic characteristics of a spirit such as Vodka, forming the individual nature of the product.
318
Original/ Unflavored Vodka
The term for a neutral spirit that has no distinctive taste, aroma, color or character due to the process of either being so distilled or being treated after distillation with charcoal or other material.
319
Head Space
The term for the layer of oxygen found at the top of the barrel due to evaporation.
320
Red layer
The term that distillers use to refer to the layer of caramelized hemicellulose that forms on the oak staves when the wood is charred. This layer tends to provide sweet notes of caramel, butterscotch and chocolate.
321
Folle Blanche
The traditional grape used for both Cognac and Armagnac before the phylloxera epidemic of the late 19th century.
322
Reflux
The up and down action, heavily dependent on still design, that determines how efficiently alcoholic vapors will rise to the neck of the still or fall back into the mixture to be redistilled; also refers to the vapors that , not volatile enough, drop back into the wash for further distillation.
323
Enzymes
They catalyze the break-down of starch into sugar, vital to the pre-fermentation step of the distillation process. Grains do not easily give up their sugars for fermentation, so enzymes are often introduced - sometimes in the form of malted barley - sometimes commercially produced, to encourage the grain’s sugars to release.
324
Solera Gran Reserva
This highest level brandy must be aged at least three years, though most brands see aging periods of eight years and up.
325
Angelica Root
This root of a celery-like plant brings musky, earthy and woody aromas to gin.
326
Fruit Brandies
To make the base for this fruit spirit distillation, stone fruits like peaches and apricots are fermented into wine before distillation. Fruit brandies run the gamut from tiny artisanal producers to immense industrial operations, using every conceivable distillation and maturing technique.
327
Rectifying
To purify by repeated distillation in the production of Vodka.
328
Petite Champagne
Top Cognac grape growing region; rich in chalk soils but generally considered to have thinner chalk layers than Grande Champagne. Grapes mature quicker than in Grand Champagne resulting in brandies with less pronounced aromas.
329
Grande Champagne
Top Cognac grape growing region; rich in chalk soils with limestone base. Produces delicate long-aging brandies rich in floral aromas.”
330
Navy rum
Traditional a blend of light column-still rums with sweet Guyanese Demerara rum and dark Jamaican pot still rum, issued as “grog” to sailors in the British Royal Navy.
331
Cinnamon/Cassia
Two closely related trees whose aromatic barks bring warm sweet and pungent flavors; used as a flavoring in gin.
332
Dried Citrus Peel
Usually from lemons or oranges, adds zest and bitter elements; binds together other aromatics in the gin.
333
Old World
When used to describe the production of whiskey, refers to the whiskies from the Celtic countries of Scotland and Ireland.
334
Old World Whiskies
Whiskies made in the “Celtic” lands of the British Isles, Scotland and Ireland. (w)
335
New World Whiskies
Whiskies made in the North American Countries, the United States and Canada. A wider variety of classifications exists in the New World because of the range of grains available, the varied climate patterns, and the wide variety of whiskey-making traditions. (w)
