DiBZ DICTIONARY OF ALCOHOL©
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DiBZ DICTIONARY OF ALCOHOL©
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Absinthe A very dry bitter drink with high alcohol content. Ingredients include aniseed, hyssop, coriander, liquorice, fennel and wormwood. Banned in a number of countries because of the wormwood. Substituted with drinks like Pernod. Adomado (Port) Sweet. Advokaat A brandy based Dutch liqueur made from egg yolks and sugar. A thick liqueur, yellow in colour. Afrikoko A chocolate/coconut flavoured South African liqueur. Aiguebelle A French herbal liqueur with over fifty ingredients. The green version has greater alcohol strength than the yellow. Alchermes A red Italian liqueur made from rose and jasmine extract added to nutmeg, cinnamon, and coriander distillation. Almond Syrup A syrup made from water and almonds. Used in cocktails to increase texture. Amaretto An almond flavoured liqueur from Italy usually made from apricot stones. Darkish red/brown in colour. Amer Picon A spirit based aperitive flavoured with quinine, oranges, and gentian first produced in Algeria by Gaeton Picon in 1835. Amourette A violet coloured French liqueur. Anesone An potent anise and liquorice liqueur made in USA and Italy. Angelica Sweet yellow Basque drink similar to Chartreuse. Angostura Bitters A popular brand of aromatic bitters used in cocktails. Anis & Anisette Liqueur made with aniseed to replace the absinthe which has been banned in most countries. Aperitif General name for a pre dinner drink taken to sharpen the appetite, but more especially referring to Vermouths, Amer Picon, Campari, etc. Applejack An Apple Brandy produced in America. Available in various alcoholic strengths. See also Calvados Apricot Brandy A brandy based liqueur flavoured with apricots and having typical brandy 'bite'. Arack, Arrack A strong spirit distilled from rice especially in India and Indonesia. The name is sometimes used for 'native' drinks like Pariah and Batavia. Arake A spirit made by Tartar horsemen from mares milk and grape juice or sugar. Astringent A mouth puckering sensation, the degree of which depends on the tannin present in the drink. Aurum A brandy based liqueur made from fruit and herbs that has a sharp orange tang. Named after the Italian distillery company who make it. (Top) B and B Benedictine and Brandy. A liqueur produced by the Benedictine company since 1938. It consists of their famous Benedictine liqueur with brandy added. The brandy reduces the sweetness of the liqueur without greatly affecting the flavour. Babycham A sparkling perry type alcoholic drink produced in England and sold in small bottles. Bacardi Brand name of a famous Caribbean white rum. Bacchus The god of wine. An American hybrid grape variety. Bagaceira A distilled Portuguese spirit made from the remains of stalks, grapeskins, pips, stalks after wine making. Baileys Irish Cream A liqueur made from Irish Whiskey and cream with a chocolate/brandy flavour. Balthazar A bottle size of 12.80 litres being 16 bottles. Beer An alcoholic drink made from barley and flavoured with hops. Styles include Ale, Stout, and Lager. Beeswing The film that clings to a glass mainly in port. Benedictine This French liqueur first produced in 1510, is one of the oldest liqueurs still being produced today. Like similar drinks, the ingredients are a closely held secret but the process of making is said to take three years then four years of aging and use over 25 plants, herbs plants. Bianco Italian word for white. Often used in relation to white (dry) Vermouth. Bitters A mixture of herbs spices, and roots mixed with alcohol. Used as an additional bitter flavour in cocktails. Bols Name of a Dutch drinks company most famour for their gin which comes in a stoneware crock. Lucas Bols began his business in 1575. The company also produces a number of liqueurs as well. Bourbon An American Whiskey produced in Bourbon County, Kentucky. Brandy A spirit distilled from wine. Brandy is made in almost every wine producing country. Some of the more famous are Cognac, and Armagnac both from France. Branntwein Translated to burnt wine and refers to brandy that has been distilled or eaux de vie. Bristol Cream The brand name of a very fine sherry shipped by Harvey's of Bristol. Bronte Brany based liqueur made in Yorkshire from French Brandy, honey, and a blend of herbs and spices, flavoured lightly with orange. Brut (French) Bone dry, drier than 'Sec', esp. wine. Bundaberg A brand of dark rum produced in Queensland, Australia. Available in various strengths of alcohol content. Burn The name for the clear streams of the Scottish Highlands that supply the water used to make Scotch whisky. Bushel Basket Name of the hop-picking basket used by the Bushler to take the hops from the pickers crib into large sacks. Bushler The person who fills the large sacks with the hops from the hop pickers cribs with his Bushel Basket. Byrrh Brand name of a French Dry Vermouth with a hint of orange and quinine. (Top) Calvados A distilled apple cider from the Calvados region in Normandy. See also Applejack. Calisay A liqueur made in Barcelona from an original Bohemian recipe. It is a slightly syrupy quinine liqueur know as an after dinner drink. It is also used in desserts and cakes. Campari A brand of Italian bitters with a strong bitter taste. See 'Bitters'. Cap The layer of skins and pips which floats on the fermenting red Wine. Is usually mixed into the fermentation in order to extract the maximum colour and tannin. Cap Corse Darkish red-brown sweet aperitive from Corsica is flavoured with aromatic herbs and is very popular throughout France. Caramel Burnt sugar used for colouring. Casque A honey/brandy liqueur produced in Liverpool, UK, by Lamb & Watt. Cassis A blackcurrant liqueur. Also known as Creme de Cassis. Chartreuse A French liqueur made by the Carthusian order of monks, since 1765, using many different roots, herbs and spices. Two types are presently available, yellow is sweet tasting and has alcoholic content of about 40% by volume (80 proof), the green Chartreuse is less sweet and has alcohol content of around 50% (100 proof). Cherry Brandy A brandy based fruit liqueur made from the juice of dark cherries. Cherry-Suisse A swiss chocolate liqueur flavoured with cherries. Chokalu A Mexican chocolate flavoured liqueur. Chouao Found on the label of chocolate liqueurs and donates that the cocoa beans have been grown in this region of Venezuela which it is aknowledged produces the best in the world. Cointreau A type of clear triple sec liqueur which is dry (sec) and made from oranges. Congenerics The flavouring and aromatic elements present in a spirit after distillation. The more highly distilled the spirit the lesser the congenerics. Cordial American term for liqueurs. Corn Grits Americam term for the cracked corn used for making beer. Country Squire Popular range of spirit and liqueur flavours originally produced by Code Imports in New Zealand. Courvosier A brand of Cognac. Creme Indicates a spirit mixed with real cream, or with a predominant flavour. Creme de Cacao A liqueur made from cocoa beans. Creme de Menthe A peppermint flavoured liqueur which is available in either green or white. Creme de Noyaux Liqueur made of fruit stones which produce an almond flavour. Curacao A type of orange liqueur made from the peel of bitter oranges grown on the island of Curacao. Most popular is white but also available in blue, orange, red, and green. (Top) Daffy's Elixir Eighteenth century English nickname for Gin. Dags Leather bottles in the shape of a pistol. Used in England to ward off highwaymen or robbers at night. Usually carried spirits or beer. Demi-sec Half dry, in reference to taste of wine. Digestif A drink to assist digestion of food, commonly herbal liqueurs. Distillation Applying heat to fermented liquid to extract the alcohol. Dock glass Elongated tulip shaped glass used for sampling or tasting wines. Draff The left over from the wort in whisky production, quite often it is used as animal feed. Drambuie A liqueur based on Scotch Whisky and flavoured with herbs and heather honey. Dubonnet A well known French aperitif made from wine and flavoured with herbs. First made in Paris, 1846 with pinkish red and a dryer pale gold. (Top) Eazi-Mix Range of products developed by Code Imports Ltd for manufacture of spirits and liqueurs. Elixir d'Anvers Yellowish green, bitter sweet liqueur made in Antwerp Belgium.. Elixir d'Armorique A herbal liqueur made in Normandy. Elixir de Spa A sweetish tonic liqueur made in Spa, Belgium since 17th century. Originally developed by the Capuchin Friars. Essencia A range of spirit and liqueur flavours produced in New Zealnd. Esters The reaction of the acids and alcohol in a wine, resulting in the smell or bouquet. Evier A large pitcher or jug, from the 14th century. (Top) Falernum An almond-flavoured liqueur from Barbados. Feints The name for the last runnings of the first distillation in making Scotch whisky. Fernet Branca Italian bitters evolved in 1845 in Milan used as after dinner drink or 'pick me up'. Fiasco Italian word for flask. A bulbous glass bottle partly covered in straw to prevent them breaking. Filfar A Cypriot curacao usually bottled in stone jugs. Flute A type of glass used for Champagne and certain sparkling or still wines. Forbidden Fruit An American liqueur (cordial), with a high alcohol strength, flavoured with grapefruit and orange. Sweet with a bitter after taste, flame red colour. Foreshots First part of the distillation which contails impurities, (also known as the 'head'). The 'heart' (body) is kept and used while the third part is called the 'Feints' (tail). Fortified wine A wine literally made stronger (in alcohol strength) usually by adding brandy at some stage of its production. Examples are Port and Sherry. Framboise A French liqueur made from strawberries. Frosting Two methods used in cocktail making. Glass is left in refrigerator to get a icy frosted look or the lip of the glass is moistened with lemon juice and the inverted glass is dipped in castor sugar. (Top) Galliano A gold-yellow liqueur with a licorice and anisette flavour. Made in Italy and named after Major Guiseppe Galliano. Gay Lussac A measurement of alcohol strength expressed as a percentage (%) of volumn. Is half that of American Proof measurement. example: 50% = 100 proof. Genever The name of a Dutch gin sold in a earthen ware bottle. Gin Originally produced in Holland and later in England. The spirit is made from unmalted maize and flavoured with juniper and sometimes other herbs are added. Ginepy An anise flavoured green or white liqueur made in Italy. Glayva A recent commercial whisky based liqueur flavoured with herbs and spices. Glen Mist A dry Scottish whisky based liqueur made from herbs, spices, and honey then aged in whisky casks. Goldwasser A liqueur made from caraway and aniseed and having flakes of real gold. Made in Danzig in 1598 but now produced in West Berlin. Gomme Syrup A sugar syrup used in cocktails. Grand Marnier A French brandy liqueur flavoured by seeping orange peel. Grappa A spirit distilled from the remains of stalks, skins, pips etc after wine making. Generally associated with Italy. Greensleeves An English green liqueur made from brandy and peppermint. Grenadine A red non alcoholic syrup made from pomegranites. Used to add colour to cocktails. Guignolet A French cherry liqueur. Gyokuro Rikyu A low-alcohol green tea and brandy based Japanese liqueur. (Top) Hagebuttenlikoer A yellowish German liqueur made from rosehips. Half Om Half A sweet, brown/red, Dutch liqueur based on curacao. Hanap A ceremonial cup used in wine association rituals. Highball A long drink made by mixing favourite whisky with carbonated water over ice. Holunderbeerlikoer A German liqueur made from ripe elderberries. Honiglikoer German liqueur based on honey. Famous ones are Baerenfang or Baerenjager. Hopfenbitter A German brandy with added hop buds to make it slightly bitter. (Top) Ingwerlikoer German ginger liqueur. Injerto Spanish for vine graft. Innswood A Jamacian rum distillery producing dark rums. Insuperable A 5 year old Spanish Brandy produced by Gonzalez Byass. Invechiata Italian referring to aged Grappa. Invergordon A Scotish whisky distillery north of Inverness. Irish Mist A liqueur made in Ireland and based on aged whiskies, herbal extracts, and Irish heather honey. Irish Moss A mixture of marine algae used to clarify beer. Island Malts The name for a range of whiskies produced in the Scottish Islands ie Islay, Jura, Orkney, Scapa, Skye. Israel Gin A light medium-sweet gin. Italian Vermouth (see Vermouth). (Top) Jack Daniel's The oldest registered distillery in the USA. Based in Lynchburg, Tennessee it produces a sour mash whisky. Jacobert An Eau-de-Vie producer based in Colmar, France. Jacob's Creek Brand name for a range of wines produced in Australia by the Orlando Winery Jeannot A well know brand of Pastis produced in France. Jerzynowka A Polish liqueur made from maceration of blackberries. Johnnie Walker The brand name of the range of Scotch Whisky produced by John Walker & Sons Ltd of Scotland. Jonge Genever Young Dutch Gin. Jorum A drinking vessel used for punch. Jostr Norse name for yeast. (Top) Kahlua A brandy based liqueur made in Mexico from coffee and other beans. Kaiserbirnlikor Austrian lemon liqueur. Kirsch (Kirschwasser) A colourless fruit brandy distilled from black cherries. Kummel A pure white liqueur flavoured with caraway seeds and cumin. Made in Holland. (Top) Lena A well known banana liqueur made in Japan. Liqueur Liquor made by redistilling or mixing neutral spirit or brandy, whisky etc with fruits, herbs, roots, seeds, or juices and sweetening. Normally sweet to taste and many different colours. French term for cordials. Liqueur des Moines A yellowish French liqueur made from aromatic plants and Cognac. Low wines The name given for the first distillation of Scotch whisky production. (Top) Maceration The process of softening something by steeping it in a liquid as used in the making of liqueurs and vermouth. Magnum Bottle size of 1.60 litres being 2 bottles. Malibu A clear liqueur made from Jamacian rum and flavoured with coconut. Mandarin Napoleon A liqueur made from Mediterranian mandarins. Maraschino The liqueur of Zara, Yugoslavia, is white and flavoured with Dalmatian Marasca cherries. Marc (pronounced 'mar') A colourless spirit made by distilling the squeezings of compressed grapeskins, pips, and stalks that remain after making wine. see also Grappa, Bagaceira. Marcvin Made in the Jura region of France from the local red wine. The fermentation is stopped by adding Marc. It is sweet, pungent with the addition of cinnamon and coriander. Mazer A wooden goblet, held together with metal bands, used in roman times especially for serving mead. Mead An ancient alcoholic drink dating back to pre-roman times made by fermenting honey. Traditionally served in a wooden goblet called a mazer. Mentuccia A mint flavoured Italian liqueur said to contain 100 herbs. Sometimes known by the developer's name of (Fr) San Silvestro. Mersin Liqueur named after a Turkish port, similar to Curacao. Mesimarja A Finnish liqueur made from Arctic brambleberries. Methuselah Bottle size of 6.40 litres being 8 bottles. Midori A honeydew melon liqueur made in Japan. Mistelle A mixture of grape juice and spirit alcohol often used as the base for aperitifs, like vermouth, and some liqueurs. Muddling Used in cocktail making. To mash or grind sugar or herbs at the bottom of a glass. (Top) Naveltje Bloot "Bare navel" a Dutch liqueur produced by Van Zuylekom. Neat Term for having a drink (esp. spirit) without anything else added ie no ice or mixer. Nebuchadnezzar Bottle size of 16 litres being 20 bottles. Ned Kelly Brand name of an Australian whiskey. Newton & Ridley A fictitious brewery brand used in the Granada TV series, Coronation Street. Noggin English measure of quarter pint or 0.40 litres. Noilly (Louis) French inventor of Dry Vermouth in early 1800's. Noirot World famous French producer of fine spirit and liqueur essences since 1890. (Top) Oak Chipping The practisce of adding oak chips to wine or spirits, stored in stainless steel vats, instead of aging in oak barrels. Occitane A dumpy bottle used in south-western France. O-Cha (Ocha) A liqueur made from essence of Matcha and tea. O'Darby A chocolate cream liqueur with Irish whiskey base produced in Cork. Olde Settlers A range of liqueur and spirit flavours bottled in New Zealand. Opal Nera A well know brand of dark purple (black) sambuca. Ouzo A Greek aniseed flavoured spirit. (Top) Parfait Amour A light purple liqueur, made in France, with the scent and taste of fresh violets. Pernod This drink is flavoured with aniseed and was developed, in 18th century by Dr. Ordinaire - a Swiss, as a substitute for wormwood which was banned in a number of countries. It is a yellow colour and is served with iced water making it go cloudy. France. Perry A slightly sweet alcoholic drink made from pear juice. Can be either still or sparkling. Peter Heering A cherry flavoured liqueur made in Holland. Pimms A mixture of variuos flavours similar to a cocktail. Two main types available, Pimms No.1 has a gin base, Pimms No2 has a whisky base. Ponche A sweetish Spanish liqueur made from distilled sherry. The best known is Ponche Soto. Port Sipper A small tulip shaped glass with hollow stem for sipping port. Posset A drink of hot milk with beer or wine flavoured with honey and spices. Pousse Cafe A cocktail in which the different coloured ingredients are layered. Proof A measurement of alcoholic strength. It is twice that of 'alcohol by volumn', ie a spirit at 100 proof is 50% alcohol by volumn. Prunelle A pale green, plum flavoured liqueur. Punch A drink, usually in a large bowl, made available at large parties or gatherings for guests to serve themselves. A good punch will traditionally have at least 5 ingredients consisting of alcoholic and non alcoholic beverages. The punch will often have pieces of fruit and a block of ice floating in the bowl. Punt The hollow in the base of a wine bottle. The french term is pointe. (Top) Quaff To drink in large gulps. Quetsch A clear French liqueur with the flavour of plums. Quilang (Quila) A Philippino spirit distilled from sugar cane juice. Quizzling Glass A glass especially cut to give a sparkle to the contents. Quosh A brand of non alcoholic fruit drink produced in England by Beecham. (Top) Raki A Turkish dry, white aniseed type drink simalar to Pernod. Rehoboam Bottle size of 4.80 litres being 6 bottles. Rock and Rye Rye whiskey flavoured with rock candy syrup and fruits. Rossa Antico An aperitif made by infusing various herbs. Made in Italy. Rubis A strawberry flavoured liqueur from Japan. Rum A variety of styles and flavours of this spirit are produced. Molasses is fermented and distilled in either a 'Pot still or a 'Patent still'. Colours range from very dark (black) to clear. (Top) Sabra A chocolate and orange flavoured liqueur from Israel. Sake A rice based alcoholic drink from Japan. It is fermented from rice similar to beer. Salmanazar Bottle size of 9.60 litres being 12 bottles. Sambuca An aniseed liqueur from Italy. Available in clear, red, blue, green, orange, and black. Sangria A Spanish drink made with red wine. Scrumpy The slang name for a rough draught Cider. Sec Dry, as in wine, but not as dry as Brut. Shasha A vodka distilled from wine mainly in Georgia, Russia. Shebeen or Shebean A shop or bar where alcohol is sold illegally, known in South Africa, Scotland, and Ireland. May also be the nickname for weak beer. Sheep Dip Name of an 8 year old whisky bottled from Gloucestershire, England. Sheet Filters Sheets of filter medium used for course filtering of wine or beer. Shekhar Term for 'strong drink'. Shell A style of beer glass holding 8 - 10 fl. oz. Shrub A drink with a spirit base that contained orange or lemon juice. It was made in large quantities and left to mature for a few weeks. Sipper See Port Sipper. Skip A wooden shovel used for tuning the germinating grain used to make whisky. Slivovitz A popular brandy type spirit distilled from plums, made in Yugoslavia. Sloe Gin A gin flavoured with sloe berries from the blackthorn bush. Southern Comfort A sweet spirit made in America from bourbon. Spirits Unlimited A range of spirit and liqueur flavours produced in New Zealnd. Still Spirits A range of spirit and liqueur flavours produced in New Zealnd. Strega An Italian liqueur flavoured with over 70 herbs and barks. Light in colour and not sweet. Still Two types of distillation still, either the 'pot' (batch) still or the 'patent' (continuous) still are used in the production of spirits. Once a fermented wash (or mash) is produced, the alcoholic spirit is extracted by distillation using a still. Syrups Sweet, non alcoholic essences which give colour and/or flavour to a cocktail. Most common are: Cassis (Blackcurrent), Fraise (Strawberry), Framboise (Raspberry), Gomme (Sugar), Grenadine (Pomegranate), and Orgate (Almond). Szilva A spirit distilled from plums. (Top) Taboo An English drink made from exotic fruit, white wine, and vodka. Tafia Habitant A fiery West Indian spirit made from sugar cane juice. Tamara An Israeli liqueur made from dates. Tangerinette A redish liqueur made from tangerines. Tap House Eighteenth or nineteenth century Public House or Inn. Tequila A dry alcoholic drink produced in Mexico from the agave plant. Used as the base for such cocktails as Margarita and Tequila Sunrise. Tia Maria A soft coffee flavoured liqueur made with Jamaican rum. Tiddy A Canadian Whisky based liqueur. Tig An Elizabethan wooden drinking tankard. Toddy A spirit made from the sap of the palm tree, produced mainly in Ceylon. Triple Sec A French descriptive name for a variety of liqueur made from oranges. Slightly sweet but with a dryness (sec) on the tongue. (Top) Uhersky Brod A brewery in East Czec. Uisce Beatha or Uisge Baugh Gaelic for whiskey - means 'Water of life'. Uitvlugt Popular Rum distillery in Guyana. U.K.B.G. United Kingdom Bartenders Guild. (Top) Van der Hum A well know South African liqueur made from the Nartje or local tangerine. Vandermint A mint and chocolate liqueur made in Holand maked in a blue and white bottle resembling Delft ware. Vermouth A wine based drink to which herbs, spices, peels, and bark are added and fortified. It is made in two types, a sweet vermouth from red wine, and a dry vermouth from white wine. Generally the sweet variety comes from Italy and the dry from France. An ingredient in the famous Martini cocktail. Vodka From the Russian word voda meaning water. Made from potatoes, wheat, corn, or even beet. It is a colourless, odourless and tastless spirit. VSEP Very Superior Extra Pale in reference to cognac. VSO Very Superior Old in reference to cognac. VSOP Very Superior Old Pale in reference to Armagnac and cognac. VVSEP Very Very Superior Extra Pale in reference to cognac. (Top) Whisky, Whiskey Two main types, Malt whisky and Grain whisky. The first is made solely from malted barley and distilled in a 'pot still' whereas the Grain type is made from a mixture of malted barley and unmalted cereals. This whisky is distilled in a 'Patent Still'. The more popular Grain whisky is blended with a quantity of malt whisky. Wine Fermented juice of fresh grapes, red or white with many styles depending on the grape variety. (Top) Xanath A vanilla liqueur produced in Mexico. Xithum A type of beer produced in ancient Egypt from fermented barley. XO Designation of cognac. (Top) Yamazaki Name of a distillery in the Yamazaki valley of Japan built in 1923. Yard of Ale ( Yard Glass) A long glass drinking vessel with a bulbous end used for drinking beer. Holds between 2 1/4 and 4 1/2 pints. (Top) Zymas A mixture of enzymes that promote fermentation by breaking down glucose and carbohydrates into alcohol and carbon dioxide. Zymergy The chemistry of fermentation as applied to brewing, making of yeast, or winemaking. Zymology The science of fermentation. Zymotic Of, pertaining to, or caused by fermentation. Zythum Malt beer brewed by the ancient Egyptians.
This dictionary is by no means complete. A lot more will be added as time permits. So please call back regularily to check on progress. Constructive comments are always welcome. Des Zein. Copyright Des Zein 1999©
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