-- A sweet, concetrated wine produced from grapes that have been frozen while still on the vine.
-- The character of the wine as determined by the olfactory sense. Also called aroma, or the bouquet, of the wine or whisky.
-- The term used in judging the wine’s quality. The finish is the aftertaste or flavor that linger in the mouth after the wine is tasted.
-- A term used in whisky-making to describe the level of alcohol-by-volume (abv) strength that is used for a whisky during its storage in a cask for maturation. The spirit in the cask is much stronger, typically in the range of 60 to 65 percent ABV. During maturation, water is added in the process to bring the alcohol down to 40 percent.
-- a liquid alcoholic liquor blend, used as flavoring to enhance taste profile of a cocktail.
– Stands for Extra-Old. It means that the youngest designated blend of brandy has been stored in the cask for at least six years, but on average, it is set for 20 years.
– Is an alcoholic beverage made from grapes and other fruits upon undergoing fermentation. Red wines are prepared by soaking the grapes along with the skin and the white wines are made by removing the skin of the grapes before fermentation. Wines contain between 8% to 15% alcohol by volume.
– Is a distilled alcoholic drink made from fermented grain mash from different varieties such as barley, malted barley, rye, malted rye, wheat and corn and typically has 40% alcohol by volume.
Different type of Whisky/Whiskeys are:
American Whiskey – It is a distilled beverage made from fermented mash of cereal grain made in the United States.
Bourbon Whiskey – A type of American whiskey made from corn.
Irish Whiskey – It is a triple-distilled beverage that usually contains unmalted barley and has more malted alcohol than grain alcohol and it is aged for 10 to 15 years.
Malt Whiskey – Is made from fermented mash from malted grain. If a product is made exclusively from a single grain at a single distillery, it is called a single malt whisky.
Scotch Whiskey– Is a grain or malt whisky made in Scotland and it is originally made from malted barley.
– Stands for Very Special. It means that the youngest blend of brandy has been stored in the casks for at least two years.
– Is a distilled alcoholic beverage composed of water and ethanol and sometimes with traces of fermented potatoes, grains, fruits and even sugar. It is colorless and has very little taste or aroma.
– Is a fortified wine distilled with herbs, botanicals, spices and other ingredients and usually served as an aperitif.
– Also called Curacao triple-sec is a colorless, strong and sweet orange-flavored liqueur made from dried peels of bitter and sweet oranges.
– Is a distilled beverage made from the blue agave plant, mainly in the area surrounding the city of Tequila such as Guadalajara and Jalisco in Mexico.
– A wine that has considerable levels of carbon dioxide that makes it fizzy.
– Is an alcoholic beverage originally from Korea that is made from sweet potato.
– Is an alcoholic beverage originally from Japan that is made from fermented rice.
– Is an alcoholic beverage made from distilled sugar cane and water.
– Is another way of expressing the alcohol content in an alcoholic beverage. It is twice the alcohol by volume number.
– Is a liqueur consisting of Irish Whiskey, cream and other ingredients such as coffee. It has an alcohol between 15% to 20% alcohol by volume.
– Used as an herbal medicine in the Middle Ages, gin is a type of distilled spirit which predominantly has a flavor of juniper berries and must be bottled at a minimum of 30% alcohol by volume.
– The process of mixing yeast with the juice of grapes or other fruits to convert the sugars into alcohol. The yeast consumes the sugar in the juice to create ethyl alcohol and carbon dioxide during fermentation.
– Spirit made from fermented and distilled juice of grapes or other fruit.
– A method of extracting alcohol from a fermented fruit juice or other liquid containing natural alcohol. It is done first by boiling the liquid containing natural alcohol. It is done first by boiling the liquid, where the alcohol rises in steam. The steam is condensed by cooling to get a pure alcohol. The first distillation may be re-distilled to get a purer alcohol. Then this is diluted with water to reduce the alcohol from 79% to 17% before it is used in the making of a spirit or liqueur.
– Is a variety of brandy made in the town of Cognac, France, that generally contains 35% - 40% alcohol by volume.
– Are sweetened spirits with various flavors, oils, and extracts.
– Is a sparkling wine produced from grapes in the Champagne region of France and strictly follows the rules of secondary fermentation to create carbonation.
– Is a spirit produced by distilling wine, generally containing 35 - 40% alcohol by volume and is typically taken as after-dinner drink.
– Is the third most popular drink overall after water and tea. It is made by mixing hot water with malted barley, creating a mash. Then, sugary liquid called wort is drained off. The hops are boiled with the wort to add bitterness and aroma. Then, yeast is mixed with hopped wort and left to ferment for a few weeks before bottling.
– Alcoholic beverage served before a meal to stimulate the appetite. Example of this are vermouth, champagne, and light wines.
– Abbreviated as ABV or alc./vol. is a standard measurement of ethanol in an alcoholic drink that is used worldwide.
– Is a highly alcoholic, distilled spirit with 45% - 75% alcohol by volume. It is derived from botanicals of grand wormwood, green anise, sweet fennel, and other medicinal culinary herbs. This drink was banned in the US in 1912 for incidence of hallucination and mental disturbances in the drinkers. It was made legal again in 2001 with slight alteration in production and now classified as liqueur.
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