ABSINTHE a greenish cordial made
from wormwood and other herbs redistilled in alcohol.
Illegal in most countries due to its wormwood content.
AGING an essential mellowing process
common to most alcoholic beverages.
Spirits such as whiskey and brandy are aged in wooden
barrels or tuns. The
wood plays a vital part in the mellowing as well as in the
coloring of the spirits. In
the United States, Federal law specifies that domestic whiskey
(except corn whiskey) must be aged in new charred oak barrels.
Wines normally start their aging in wood, but unlike
spirits, they continue to age and improve after bottling.
ALCOHOL (C2H5OH)
is the common ingredient of all alcoholic beverages. Chemically there are many alcohols, but for beverage
purposes, ethyl alcohol is the only one used.
Even among ethyl alcohols there are different types.
Grain, grape, fruit and cane spirits are members of the
family.
ALDEHYDE a colorless, volatile
liquid found in alcohol.
AMERICAN WHISKEY The term
“American Whiskey” is not descriptive of any single type of
whiskey. There are
actually some 30 types of American Whiskies, but in the trade, the
terms “straights,” “blends of straights,” and “spirit
blends” broadly distinguish all types.
In the United States the consumer perceives American
Whiskies as “Rye and Bourbon.
ANISETTE a cordial flavored with
aniseed and distinguished by its licorice taste.
APPLE BRANDY A relatively dry fruit
brandy (Applejack) distilled from fermented (hard) cider. Often referred to as Applejack in the United States.
Known as “Calvados” in France.
AQUAVIT (akvavit) The
Scandinavian name for an unsweetened, usually colorless spirit,
with caraway seeds the main flavoring ingredient.
ARMAGNAC A grape brandy grown
and shipped exclusively from the Armagnac district in the
southwestern part of France, near the Pyrenees Mountains.
Although it is known as one of the greatest brandies, the
soil of the district, the production process, and the fact that
most brands are unblended make it a brandy distinctive of Cognac.
ARTIFICIAL COLOR Mostly all
alcoholic beverages have some color, either naturally or naturally
acquired. With some
liquors, the addition of small amounts of sherry, prune juice or
caramel are used in blending, or to deepen (darken) the color of
the product.
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BARREL A disputed term. Accepted as
a container for beer, although ”keg” is preferred.
Forced upon the United States whiskey trade by federal
definition, new charred oak barrels for bourbon production.
The wood of the barrel and its treatment contributes to the
distinctive character of many great liquor types.
These types would be Scotch, Bourbon, Tennessee Whiskey,
Cognac and Brandy.
BARLEY MALT Barley is a cereal
grain. When
moistened, sprouted and dried the resultant product is known as
barley malt. It
provides the enzymes that convert grain starch to sugar.
BEAD The small bubbles which form on
the surface of some liquors after pouring: particularly
noticeable, for example with higher strength / proof whiskies.
BEER The word comes from the Latin,
“bibere,” meaning to drink, and is the name for the fermented
malt beverages. There
are numerous types of beer commonly classed as Lager Beer, Ale,
Bock Beer, Porter and Stout.
See Pinkies Beer Terminology Sheet under “Beers”
BITTERS There are two types of
bitters, both popular as an ingredient in various drinks.
Aromatic bitters are liquor consisting of a spirits base
flavored with aromatic plants, seeds, barks, etc.
Flavored bitters such as orange bitters in which flavors
derived from citrus fruits are used instead of herb flavorings.
.
BLENDING the art of combining
alcoholic beverages of the same type but of different character in
order to achieve a distinctive taste.
BLENDING AGENT Such substances as
prune juice, sherry wine, caramel, etc., when added in minute
quantities to a blended spirits formula, are known as blending
agents. All countries
that produce alcoholic beverage products utilize them.
There purpose is to add coloring and smoothness to the
liquor.
BLENDED WHISKEY is a balanced
blending of straight whiskies and neutral spirits containing at
least 20% straight whiskey and bottled at not less than 80 proof (
40% alcohol by volume).
BODY word used to describe a spirit
or wine for fullness.
BOIS COMMUNS Name for the vineyards
officially rated in fifth class in the Cognac region.
Product from this area are quick maturing brandies,
primarily used in young low-priced blends.
BOIS ORDINAIRES Name for vineyard of
lowest rating in Cognac area of France.
Brandies from this area are used in low priced blends.
BONS BOIS Cognac vineyards rated
right after the small Grand Champagne and Petite Champagne areas
of Cognac. Brandies
from here are soft and full-bodied.
Widely used in good blends of Cognac.
BONDED WHISKEY is straight whiskey,
produced and bottled in accordance with the Federal Bottling in
Bond Act. To be
designated as a “bottled in bond” the product must be at least
four years old and must be bottled at one hundred proof.
It also has to be produced from a single distillery, by the
same distiller and be the product of a single season and year; it
must be bottled at an internal revenue bonded facility under U.S.
government supervision.
BORDERIES Cognac vineyards
surrounding those called Bon Bois.
Cognac produced here is of exceptional quality used in the
finest blends.
BOTANICALS A covering term applied
to the numerous herbs, seeds, roots and berries used in the
flavoring formula for gin and other flavored spirits.
Examples: Juniper
berries, Aniseed, Coriander seed, Casia Bark.
BOURBON LIQUEUR a cordial with a
bourbon whiskey flavor; at least 51% of the spirits content is
bourbon whiskey.
BOURBON See section under Whiskies
in the spirits section of the Pinkies’s Website.
BRANDY See section under Brandies /
Cognac in the spirits section of the Pinkie’s Webstite.
BROULLIS Name given for the final
distillation of brandies used to make Cognac.
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CALVADOS Distillation of cider
produced in the Normandy, France, from the district of that name. An apple brandy.
CAMPBELTOWN The name of one of the
four great malt whiskies used in blends of Scotch whisky.
The name is taken from a village situated on the Mull of
Kintyre.
CANADIAN WHISKY See section under
whiskies in the spirits section of the Pinkie’s Website.
CHARCOAL FILTERING mostly all aged
whiskies is charcoal treated by being aged in charred barrels. Some distillers elect to increase the degree of charcoal
processing. They put
their whiskies through various forms of charcoal filters, either
before or after aging. The
process is also known as “leaching”.
Vodka is charcoal filtered by law.
CISTERN ROOM A cistern is a large
tank. A cistern room
is a tank room where new whiskey is temporarily stored.
Whiskey is also sometimes reduced in proof before putting
into barrels for aging.
COCKTAIL dates back to colonial
America and refer to any mixed drink.
COFFEE STILL a continuous still
(patent still). Named
after an Irishman, Aeneas Coffee.
COGNAC see section under brandies /
cognacs in the spirits section of the Pinkie’s Website.
CONDENSER part of the still that
captures alcoholic vapors. Cools
and condenses them into a liquid.
On the pot still the condenser is the coiled tubing (worm)
on the top to the pot. See “continuous still “ for description of the condenser.
CONGENERS natural flavor parts in
spirits. Made up of
trace oils, esters and acids carried through the distillation
process. Spirits
distilled at higher proofs are practically free of congeners,
whereas low proofs have a high concentration.
CONTINUOUS STILL is virtually
standard equipment of all distilleries.
Also known as the “Coffee Still.”
The continuous still appearance is that of a tall cylinder
and usually rises through two or three stories of the distillery
building. The inner
works of the still is fitted with numerous horizontal, perforated
baffle plates. The
distillation process is accomplished by pumping the pre-heated
liquid mash to the top of the still and permitting it to splash
down through the baffle plates.
At the same time, steam is entered at the bottom of the
still and rises through the baffle plates.
In constant contact with the mash, the steam distills and
re-distills the liquids as it rises. The proof may be stepped up at each higher level between the
plates. The vaporized
alcohol finally passes off through the top of the still where it
is cooled and condensed as new spirits.
The spent liquids during the process drop to the bottom of
the still and are drawn off to be converted into distiller’s
grains.
CONVERTER equipment in which grain
mash, mixed with water and malt are cooked.
Best example would be a giant pressure cooker.
In this process the enzymes of the malt convert the grain
starch to sugar.
CORDIAL see section under Cordials
in the Spirits Section of Pinkie’s Website.
CORN WHISKEY a distillate of grain
mash, 80% of the mash being comprised of corn.
Corn is the one American Whiskey that does not have to aged
in new charred oak barrels. Predominately
white in color, the product is usually aged in non-charred or
reused barrels.
CRÈME designation for fruit and
herb cordials with high sugar content.
Crème d’ Ananas-pineapple
Crème de Cacao- cocoa flavor, brown or
white
Crème de Café- coffee flavor
Crème de Cassis- black currants
Crème de Fraise- strawberries
Crème de Framboise- raspberries
Crème de Menthe- mint flavor, green or
white
Crème de Noyaux- fruit stones Crème de
Noyeaux / Apricot nuts
Crème de Prunelle-prunes
Crème de Vanilla- vanilla
Crème de Violette-violets
CURACAO an orange flavored cordial
made from the peel of the orange.
Native to the island of Curacao, related to Triple Sec.
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DEMERARA RUM dark heavy bodied rum
from Demerara County, British Guiana.
DISTILLATE Product of distillation.
DISTILLING Separation of alcohol
from a substance by vaporization and condensation.
All distilled spirits are made from a liquid, fermented
mash or other substance. The
fermented mash or substance can be made from grapes, sugar cane,
grain or any starch product (sugar beet, potato).
Fermentation converts the sugar content to alcohol.
Distillation separates the alcohol and congeners from the
undesirable liquids and solids that make up a fermented substance.
Note, that in distillation every liquid has a unique
boiling point. Alcohol
for instance boils and vaporizes at 173 degrees.
Whereas water boils and vaporizes as steam at 212 degrees.
When a fermented substance is heated to a temperature of
173 degrees it alcoholic content begins to boil and vaporize
leaving most of the rest of the substance behind. Congeners are carried along with the vaporized alcohol in
distilling. The
congeners are what differentiate distillates of grain mash, sugar
cane or grapes; whiskey, rum and brandy.
Distillers have adopted controls to enhance or change
styles of distilled products.
The type of still, whether a continuous still or pot still;
the amount of heat; the proportion of the run accepted or rejected
as to the heads and tails along with the pre-determined proof of
the distillate.
DUNDER the lees of cane juice used
as an ingredient in the making of Jamaican rums.
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EGG NOG liquid custard that is made
up of eggs, cream and sugar combined with Brandy, Rum or Bourbon.
ENZYMES a naturally occurring,
complex organic substance that has the property of causing changes
to take place in other substances.
The enzymes of malt, for example, change the natural starch
content of grain to sugar.
EXCISE TAX a tax levied by the
United States government on distilled spirits, wines and malt
beverages. The excise
tax is a specific tax computed either on the basis of the
alcoholic content of the taxed beverage or on a wine gallon basis.
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FEINTS (pronounced “Faints”) a
name given to the last portion of spirits that runs from a still
as the distillation of a batch nears completion.
Feints are normally turned back into the still for
redistillation. Feints
are also, and more generally referred to as tails.
FERMENTATION a natural reaction of
yeast as it grows and multiplies in a batch of grain, sugar cane
or fruit / vegetable mash is known as fermentation.
In the process, the sugar content of the mash is converted
to alcohol. In
whiskey making two methods of fermentation are employed.
Sour Mash:
part of the previous day’s fermented batch of mash is
added to each fresh batch of mash.
Adds more yeast to the new mash, while at the same time
provides continuity with each batch.
This process takes longer.
From 3 to 4 days; requires a larger plant; greater care;
and the yield of whiskey per bushel of grain is lower.
It is costlier, but is the primary standard procedure among
straight whiskey distillers.
Sweet Mash: fermentation is started with
newly cultured yeast; usually process takes 2 to 3 days.
This type of process is seldom utilized.
FILTERING passing a liquid through
cloth or a filtering agent such as charcoal in order to remove
impurities and other undesirable contents.
To give the liquid a sparkling clear appearance.
FINS BOIS one of the 7 sub-divisions
of the Cognac region. 4th
most important.
FLAVORED BRANDY a cordial type of
spirits primarily of a brandy base (grape), fruit or other
flavoring. Usually bottled at 70 proof.
FORESHOTS the first run of spirits
from a still. Usually
turned back for redistillation.
Commonly termed the “heads”.
FRUIT BRANDY usually a distillate of
fruit juice. Higher
proof, dry, and lacking the fruit flavoring of a fruit cordial.
FRUIT CORDIALS sweetened liquor
consisting of natural fruit flavors added to a base of neutral
spirits (grain or cane neutral spirits) or brandy (grape spirits).
FUSEL OIL one of the congeners of
whiskey and spirits. Undesirable
in some forms. Believed
to change or break up during the aging period and become and
important and desirable constituent of aged whiskey.
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GIN an alcoholic beverage delicately
flavored with juniper berries and other botanicals. Most gin is
distilled from grain by continuous process.
Still is fitted with a gin head, packed with the flavoring
agents (juniper / botanicals), and through, which the alcohol
vapors, pass as they rise from the still.
Federal regulations forbid the artificial coloring of dry
gin unless the nature of the coloring is stated on the label.
Some gins straw yellow color is derived from aging in
barrels, thus it is obtained naturally.
The distillation of juniper berries with spirits originated
in Holland. The
product was called Genevre, a French word-meaning juniper.
The English shortened the word to gin.
Dutch gins today are heavy bodied, strongly flavored and go
under the name of Geneva Gin, and also under the names of
Holland’s and Schiedam gins.
English gin accounts for most of the U.S. imports.
Distilled London Dry Gin is the same as Distilled Dry Gin.
The term “dry” simply means that they lack sweetness.
There are sweet gins, usually flavored with orange, lemon
or mint. They are
definitely sweet.
GIN HEAD a small tank that is
connected to the still. The
purpose of the head is to hold the flavoring agents of gin.
Alcohol vapors that pass through the tank pick up the
flavor of the juniper and botanicals before condensing.
GRAIN MASH the cooked grains; corn,
barley, rye, etc. The
natural starch content of which it has been converted to sugar by
the natural action of the enzymes in the barley malt.
Grain fully prepared for fermentation is referred to as
grain mash.
GRAIN NEUTRAL SPIRITS the federal
definition says that “neutral spirits” are spirits distilled
from any material at or above 190 proof.
GRAND CHAMPAGNE the name given of
one of the seven sub-divisions into which Cognac region of France
is divided. Based on
soil analysis of the region.
The best / finest Cognac brandies are grown in the Grand
Champagne.
GRAPPA BRANDY distilled from the
pulp and skins of grapes. Referred
to as “Marc” in France. Also
known to be termed “Pomace brandy”.
GRENADINE sweet syrup flavored with
pomegranate. Red in
color and low proof. Also
produced as a non-alcoholic product.
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HEADS the first run of spirits from
a still. See “Foreshots.”
HEAVY wines and liquors that have a
pronounced body due to a high content of soluble solids.
HIGHLAND MALT the name that
distinguishes one of the four types of malt whisky made in
Scotland and used as a base of every Scotch whisky.
Distilled in the Highlands of Scotland.
HOLLAND GIN often called Geneva Gin.
It is made from the fermented mash of barley malt, and of
juniper berries and other botanicals. The product is usually packaged in crocks at 80 proof (40%
alcohol by volume). It
is heavier than dry gin. Imported
from Holland.
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IRISH WHISKEY a product that must be
produced in Ireland if it is to be labeled Irish Whiskey.
Two kinds of Irish whiskey.
One is produced in Northern Ireland, the other in the
Republic of Ireland. The
northern whiskey contains a lend of malt whiskies, plus grain
whiskey. The malt
whiskies are distilled at about 171 proof from a mash of barley
malt. The grain
whiskey is distilled in continuous stills at over 180 proof.
The Republic of Ireland variety is a blend
of similarly produced whiskies, distilled at not more than 171
proof in pot stills from a mash consisting chiefly of malted
barley, plus small cereal grains including unmalted barley, wheat,
oats, and rye.
ISLAY MALT another one of the four
types of malt whisky used in many Scotch whisky blends.
Distilled on the island of Islay off the west coast of
Scotland.
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JAMAICA RUM rum exports from Jamaica
into the United States are confined to dark, golden mahogany,
heavy-bodied rum. Made
from a combination of molasses and skimmings, both of which are
by-products of the island’s big sugar mills.
The molasses is drawn into fermenting vat and dunder is
added. Ingredients
are permitted a long fermentation period from ten to fourteen days
before the batch is ready for the still.
Old type “pot stills” are commonly used.
Jamaican rums are aged in oak puncheons, the blended and
bottled.
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KIRSCH or termed Kirschwasser.
High proof colorless brandy made from small black cherries
grown in central Europe.
KUMMEL a colorless cordial flavored
with caraway seed.
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LEACHING the passing of liquor
through charcoal is termed leaching.
Tennessee whiskies are leached.
LIMOUSIN OAK an oak grown in the
forests of Limousin Province, France.
Used in making the casks in which Cognac is aged.
LIQUEUR commonly used as synonymous
with cordial.
LIQUOR commonly taken to mean
“Distilled Spirits.” The
federal government however, refers to liquor as synonymous with
alcoholic beverages. That
is, distilled spirits, malt beverages and wines.
LOWLAND MALTS one of the four types
of malt whisky made in Scotland and used as a base of Scotch
whisky blends. Lowlands
are usually lighter in style than Highland Malts.
LOW WINES in distilling with a
“pot still” there is a requirement of two distillations.
Spirits from the first distillation are termed low wines.
With the utilization of a continuous column still the heads
and tails are commonly termed the low wines.
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MACERATION one of three methods used
in the making of cordials. The
fruit or other flavoring is placed directly into the spirits and
allowed to steep until the entire flavor has been extracted.
Process like brewing tea.
MALT is a grain, usually barley that
has been germinated through the application of moisture and heat.
Malting is an essential process in the making of whiskey.
The enzymes in malt convert the grain starches into grain
sugars known as maltose. To
acquire malt, barley is moistened and allowed to sprout
subsequently it is dried. In the United States the sprouted barley
is dried in heated drums. Whereas
in Scotland the sprouted barley is spread out on a screen and
heated / dried by peat fires below the screen.
The peat fires impart the smoky taste that is
characteristic of Scotch whisky.
MARASCHINO a colorless cordial made
from the Marasca cherry and its kernels.
MARC also called Pomace brandy and
Grappa brandy when made from grapes.
MARRYING is a trade term referring
to the blending of whiskies or other spirits or flavoring agents. The marrying period can be hastened by constantly stirring
the blend In the case of whiskies the marrying period may take
many months while the blend rest quietly in barrels or tanks.
During the marrying period the ingredients of the blend
become homogeneous under the natural influences of density and
solubility adjustment.
MARTINIQUE RUM dark heavy bodied rum
produced on the island of Martinique.
MASH a meal of grain steeped and
stirred in water. A
mash is fermented and then distilled.
MEAD one of the earliest forms of
alcoholic beverage. Distilled
from a combination of honey, water and yeast.
MUSCAT BRANDY a brandy distilled
from the Muscat grape.
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NEUTRAL BRANDY a brandy distilled
between 170 and 190 proof. Similar
to neutral spirits. Used
in the making of dessert wines.
NEUTRAL SPIRITS are distilled
spirits distilled from any material at or above 190 proof.
Neutral spirits lack and distinctive taste, color or odor.
They are utilized for blending with straight whiskey,
vodka, cordials / liqueurs, and the making of gin.
NOSE the bouquet or aroma of a wine
or liquor.
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OAKY a taste in a wine or liquor
derived from aging in oak.
OLD TOM GIN a sweet English gin.
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PASTEURIZATION is the process
of heating liquids such as beer and wine in order to halt
fermentation.
PEAT is a mass of vegetable
material, partially carbonized, and found in swampy or boggy
areas. Used as fuel
when pressed and dried. Peat
is the traditional fuel used for drying the malted barley used in
Scotch whisky production.
PERCOLATION a method for making
cordials that is similar to percolating of coffee.
In the production of cordials the
percolator is a large tank. Spirits
are put into the bottom of the tank and fruit is placed in a
basket-like container at the top of the tank.
In some cases the basket is suspended from the top of the
tank in cloth bags. The spirits are then pumped from the bottom to be sprayed
over the fruit to drip back to the bottom.
The process is done over and over until the entire flavor
has been extracted.
PETIT CHAMPAGNE is one of the
7 sub-divisions of the French Cognac district.
Second only to the Grand Champagne sub-division.
POMACE BRANDY is made from the skins
and pulp of fruit. Also
called marc brandy. Grape
pomace brandy is also called grappa brandy.
POT STILL is a large bulging pot,
cone shaped at the top, with a coil or worm leading from the peak
of the cone. The
first primitive stills were doubtless a form of pot still, and up
to the turn of the last century, the pot still continued as the
symbol, as well as the major piece of equipment, of the
distiller’s art. Scotch
and Irish whiskies, as well as cognac, are primarily pot-stilled
products today.
PROOF used as a word in connection
with distilled spirits. Defined
as the amount of alcohol in the liquor.
The proportion being one half the stated proof, example a
100 proof product contains 50% alcohol. The proof at which whiskey
and other spirits are distilled determine its characteristics.
The proof at which product is bottled determines its
potency but bears little to the quality.
PROOF GALLON a proof gallon is a
standard United States gallon of 231 cubic inches containing 50%
ethyl alcohol by volume, 100 proof.
A British Proof Gallon is an imperial gallon of 277.4 cubic
inches containing 57.1% of ethyl alcohol by volume, 114.2 proof.
PUERTO RICAN RUMS are a product of
the island of Puerto Rico. They
are the largest selling type of rum in the United States.
Range in color from light straw (almost white) to deep
amber. They are
blends of rums distilled at both lower and higher proofs.
These blends achieve both flavor and lightness.
A process employing pure yeast strains ferments carefully
selected molasses. Following
distillation the product is stored in uncharred oak casks.
After a period of time determined by the distiller the
product is leached. Caramel
is added to the product and blended with other rums and aged.
PUNCHEON
is a large wooden cask
holding about 160 gallons.
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QUETSCH is the name given to plum
brandy in Alsace and Germany.
Known as “Slivovitz” in this country and in many areas
of Europe.
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RECTIFICATION is the process by
which distilled spirits are blended together, or otherwise
processed, by the addition of spirits or flavoring or coloring
material. For
example, straight whiskies are rectified by blending them with
neutral spirits; neutral spirits with the aid of flavoring
essences and other materials are transformed into cordials /
liqueurs, etc. The
product is subject to rectification tax.
Examples of rectified spirits are spirit blends and
re-distilled spirits.
ROCK & RYE is a product that
must contain rock candy or sugar syrup, and may contain fruit,
fruit juices or other flavoring materials.
At least 51% of the spirits content must be rye whiskey.
A sweet product.
RUM is taken from the word
“rumbullion,” meaning tumult.
Rum is made from water, yeast and sugar.
In the production of whiskey the sugar is obtained by
converting grain starches of sugar, whereas with rum the sugar
comes from the sugar cane. Federal
law requires that all rum must be distilled from the fermented
juice of sugar cane, sugar cane syrup, sugar cane molasses or
other sugar cane products. It
must be distilled at less than 190 proof and bottled at 80 proof
or higher. New rum flavored products on the market today may be bottled
at less than 80 proof.
Rum is America’s oldest alcoholic
beverage. Its history
goes back to 1651. During
the 18th century, the famous three-cornered rum trade
was developed.
Molasses from the West Indies was shipped to New
England, and there made into rum.
This was shipped to Africa and traded for slaves, who were
brought to the West Indies to grow sugar cane.
When the African slave trade was abolished in 1808,
commerce declined.
RYE WHISKEY straight rye whiskey is
made from a mash consisting of at least 51% rye grain.
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ST. CROIX RUM is produced on the
island of St. Croix, one of the Virgin Islands.
Medium dark rum.
SCHNAPPS German and Dutch term for
spirits.
SCOTCH See section under Scotch in
the spirits section of the Pinkie’s Website.
SINGLE MALT a whiskey of a single
distillery in Scotland. Their
principal use is in Scotch whisky blends.
SLIVOVITZ is a plum brandy distilled
in Europe and in the United States.
In France is termed as “Quetsch.”
SLOE GIN is a reddish-purple cordial
made from the sloe berries. Sloe
Gin is not a variety of gin.
SOUR MASH is a method of
fermentation in which part of a previous batch of the mash is
utilized along with fresh yeast.
SPANISH BRANDY is produced in every
wine district of Spain. These
brandies are full-bodied and usually best after ten years of age. The top brandy is produced in the Andalusia district.
SPIRITS is a term used to describe
alcoholic distillate of grain, sugar cane, fruit, etc.
STILL a device used for separating
one liquid from another liquid or substance by vaporization.
The continuous still or pots still are the types in common
use.
STRAIGHT applied to alcoholic
beverage, straight means unmixed with other liquors or substances,
with the exception of distilled water.
Straight whiskies are required by Federal law to be aged in
new charred oak barrels for a minimum of 24 months.
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TAILS are the end run of new spirits
from a still. Also
called “feints.” Tails
are heavy in cogeners and are turned back for redistillation.
TEQUILA See section under TEQUILA in
the spirits section of the Pinkie’s Website.
TRIPLE SEC is a cordial made from
orange peel. Similar
to Orange or Blue Curacao.
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USQUEBAUGH is a Gaelic work
meaning water of life.
U.S. GOVERNMENT BONDED WAREHOUSE is
a warehouse established under the laws and regulations of the
Internal Revenue Service. Distilled
spirits are stored in bond before payment of tax.
Although the warehouse may be owned by an individual or
firm, the operations as well as the warehouse itself are kept
under the direct supervision of the Internal Revenue Service.
The Internal Revenue Service holds the keys and keeps all
records of entries and withdrawals of spirits.
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VIRGIN ISLAND RUMS See section under
RUM in the spirits section of the Pinkie’s Website.
VODKA See section under VODKA in the
spirits section of the Pinkie’s Website.
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WASH is the low proof alcoholic
liquid that remains after the wort has been fully fermented.
WHISKEY See section under BOURBON /
WHISKEY in the spirits section of the Pinkie’s Website.
WORM is a coiled copper tube leading
from the head of a still and kept cold by passing through a bath
of cooling water. Vapors
from the still are condensed in the worm.
WORT is a mash of malted grain in
semi-liquid form, cooked and cooled.
The wort is then ready for the fermenting vats.
WOODY is a term used to describe a
wine or liquor with an unpleasant taste that has aged to long in
wooden casks.
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YEAST is the agent for fermentation.
It is a tiny growing plant that consumes sugar and converts
it to alcohol and carbon dioxide. The action of the yeast continues until all of the sugars in
the mash have been converted to alcohol.
Distillers and brewers usually use cultured yeast, meaning
that they grow their own yeast from a pedigreed strain.
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