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SWE Spirits > SWE Terms > Flashcards

SWE Terms Flashcards

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1
Q

Alliers

A

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2
Q

Alquitaras

A

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3
Q

Baco 22A

A

Folle Blanche and Noah grape hybrid used in armagnac

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4
Q

Bagaceria

A

Pomace spirit from Portugal

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5
Q

Blanco/Plata

A

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6
Q

Cabeza

A

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7
Q

Charente-Maritime

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8
Q

Chaudière

A

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9
Q

Chauffe-Vin

A

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10
Q

Coeur

A

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11
Q

Common Cleans

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12
Q

Deux-Sévres and Dordogne

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13
Q

Eau-de-vie de Charentes

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14
Q

Eau-de-vie de Cognac

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15
Q

Faibles

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16
Q

Fine

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17
Q

Fine Champagne

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18
Q

Fine de Bordeaux

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19
Q

Fine de Bourgogne

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20
Q

Fine de la Marne

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21
Q

Guanajuato

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22
Q

Holandas

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23
Q

Inverness

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24
Q

Limousin

A

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25
Q

Mescal, or Maguey

A

agave spirit but not nec. blue agave

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26
Q

Michoacán

A

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27
Q

Nayarit

A

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28
Q

Norma Official Mexicana

A

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29
Q

Norma official Mexicana de calidad

A

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30
Q

Orujo

A

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31
Q

Penedés

A

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32
Q

Pisco

A

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33
Q

Plummers

A

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34
Q

Reposado

A

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35
Q

Societé des Alcools Viticoles

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36
Q

Tamaulipas

A

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37
Q

Têtes

A

heads

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38
Q

The Amatitán-Tequila Valley

A

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39
Q

The Los Altos Highlands

A

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40
Q

Tronçais

A

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41
Q

Wedderburn

A

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42
Q

Cucurbite

A

(Fr) in a pot still, French word for Boiling Pot

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43
Q

Refrigerant

A

(Fr) in a pot still, French word for Condenser

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44
Q

Serpentin

A

(Fr) in a pot still, French word for Cooling Coil

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45
Q

Chapiteau

A

(Fr) in a pot still, French word for Still Head.

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46
Q

Col de cygne

A

(Fr) in a pot still, French word for Swan’s Neck.

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47
Q

Rechauffe-vin

A

(Fr) in a pot still, French word for Wine Pre-heater

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48
Q

Industriel

A

(Fr) see rhum industriel.

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49
Q

Appellation d’origine contrôlée, Appellation d’origine contrôlée (AOC)

A

“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.

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50
Q

Wash

A

“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).

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51
Q

V.S.

A

“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.

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52
Q

V.S.

A

“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.

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53
Q

Vesou

A

A base wine fermented from the juice of pressed sugar cane, used for distilling Rhum Agricole.

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54
Q

Spirits

A

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.

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55
Q

Gin

A

A beverage produced by infusing a neutral spirit, most often grain based, with botanical flavorings, most commonly juniper. Rarely aged and almost always clear.

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56
Q

Vatted Whiskey

A

A blend composed of single malt whiskies distilled at different

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57
Q

Cognac

A

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.

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58
Q

Pomace Brandy

A

A brandy made from the fermented grape pulp, seeds, and stems remaining after grapes have been pressed.

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59
Q

Congeners

A

A broad classification for substances created by fermentation that add taste, aroma, color and distinctive character.

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60
Q

Cachaça

A

A cane juice distillate produced in Brazil, famous in the cocktail called the Caipirinha.

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61
Q

Hydrolysis

A

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.

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62
Q

Generic Liqueurs

A

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.

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63
Q

Neutral spirit

A

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.)

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64
Q

Ethyl Palmitate

A

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.

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65
Q

Acetaldehyde

A

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.

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66
Q

Ethyl Proprionate

A

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.

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67
Q

Acetal

A

A congener created in the production of some spirits, it can add strongly acidic, citrus and tart flavors to the final spirit

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68
Q

Ethyl Myristate

A

A congener created in the production of some spirits, it can add Sweet waxy and soapy aromatics; also that of orris root and violet.

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69
Q

Ethyl Laurate

A

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.

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70
Q

Isoamyl Alcohol

A

A congener created in the production of some spirits, it has been likened to the pungent tastes and aromas of some whiskies.

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71
Q

Alembic Armagnaçais

A

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.

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72
Q

Still

A

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.

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73
Q

Malt beverages

A

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.”

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74
Q

Flavored vodka

A

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.

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75
Q

Orris Root

A

A flower related to the iris known to add deeply floral (violet) and earthy aromas to gin.

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76
Q

Aguardiente de caña

A

A form of Mexican aguardiente produced from a cane juice base rather than molasses.

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77
Q

Rhum Blanc

A

A form of unaged Rhum Agricole.

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78
Q

Pulque

A

A frothy, brewed Mexican beverage produced from certain varieties of agave, typically having 2% - 8% alcohol.

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79
Q

Inulin

A

A fructose polymer present in the agave plant that when slowly cooked converts (hydrolyzes) into fermentable sugars.

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80
Q

Plymouth Gin

A

A full-bodied, aromatic gin produced from 100% wheat-based neutral spirit.

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81
Q

Hybrid

A

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.

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82
Q

Harmful and unpalatable substances

A

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.”

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83
Q

Tahona

A

A large stone wheel traditionally used to grind up the remains of the agave piñas after they have been cooked

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84
Q

Rackhouse

A

A large, usually multi-story warehouse devoted to aging barrels of Bourbon.

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85
Q

Fusel Oil

A

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.

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86
Q

London Dry Gin

A

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.

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87
Q

Fruit liqueurs

A

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.)

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88
Q

Charcoal filtration

A

A method used to filter vodka, leaving it with no distinctive taste, color, aroma or character. Also effective in filtering out impurities.

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89
Q

Tequila

A

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.

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90
Q

Mezcal

A

A Mexican distilled spirit produced from any of a number of species of the agave plant, one of whose varieties is Tequila.

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91
Q

Agave

A

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.

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92
Q

Vodka

A

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.

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93
Q

Cream liqueurs

A

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.

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94
Q

NOM Oficial Mexicana

A

A number (NOM) assigned by the Mexican government to track which distillery made any specific tequila.

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95
Q

NOM

A

A number assigned by the Mexican government to track which distillery made any specific tequila.

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96
Q

Grains of Paradise

A

A pepper-type spice from Africa, a member of the ginger family, brings a warmer rounder flavor to gin than black pepper does.

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97
Q

Cellulose

A

A polysaccharide from the cell walls of plants, responsible in wood aging for sweet flavors.

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98
Q

Marc

A

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.

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99
Q

Grappa

A

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.

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100
Q

Batavian Arrack

A

A pot-distilled spirit from Indonesia, based on cane juice to which red rice has been added for flavoring.

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101
Q

Canadian Whisky

A

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.

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102
Q

American Whiskey

A

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.

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103
Q

Rhum Vieux

A

A Rhum Agricole aged at least three years in a barrel less than 650 liters.

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104
Q

Tuzemák

A

A rum-like spirit produced in the Czech Republic from a base of sugar beets.

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105
Q

Anise

A

A seed with licorice-like flavors and aromas. Used as a flavoring in gin.

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106
Q

Pyrolysis

A

A series of chemical changes caused by heat that may cause additional congeners to form during the distillation process.

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107
Q

Coa

A

A sharp-edged space used in agave fields by jimadors to cut agave plants.

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108
Q

Old Tom Gin

A

A slightly sweet English gin.

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109
Q

Doubler

A

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.

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110
Q

Barrica

A

A small wooden barrel used for aging añejo and some reposado tequilas.

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111
Q

Maguey

A

A Spanish word for all varieties of the Agave plant. Plants are also called mezcal.

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112
Q

Rum

A

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.

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113
Q

Whiskey

A

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.”

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114
Q

Liqueur

A

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.

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115
Q

Kobba Libre

A

A sugar beet-based spirit produced in Sweden.

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116
Q

Condenser

A

A system of coils or tubes, often water cooled, that cause alcoholic vapors to cool and allow them to be collected as a liquid.

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117
Q

Añejo

A

A Tequila that has been aged in wooden barrels of no larger than 600 liters for at least a year.

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118
Q

Resposado

A

A Tequila that has been aged, usually in large wooden tanks but occasionally in barrels, for at least two months.

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119
Q

Plata

A

A Tequila that is colorless and un-aged, or aged very briefly with the color filtered out; also called Blanco.

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120
Q

Blanco

A

A Tequila that is colorless and un-aged, or aged very briefly with the color filtered out; also called Plata.

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121
Q

Gold

A

A Tequila to which caramel coloring has been added.

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122
Q

Brandy

A

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.

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123
Q

Maltster

A

A traditional term for a maltmaker, also called a maltman.

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124
Q

Seco Herrerano

A

A triple-distilled, sugarcane-based spirit from Panama.

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125
Q

Flavored Brandy

A

A US specific classification with many rules, such as being flavored only with natural materials.

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126
Q

Diastase of malt

A

A water-soluble enzyme used to break down bonds between carbohydrates to make their sugars more accessible for fermentation and other processes.

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127
Q

Bourbon

A

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.

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128
Q

Ugni Blanc

A

A widely grown international white grape, also called Saint-Emilion in France and Trebbiano in Italy.

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129
Q

Joven Abocado

A

A young Tequila to which some coloring and sometimes sugar have been added to soften its edges. Often called Gold.

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130
Q

Maturation

A

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.

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131
Q

Alcoholic Fermentation

A

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.

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132
Q

Hearts

A

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.

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133
Q

Original Distillation

A

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.

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134
Q

Tails

A

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.

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135
Q

Heads

A

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
Q

X.O.

A

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
Q

Direct Distillation

A

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
Q

Liquor

A

an alcoholic beverage made by distillation methods instead of by fermentation processes .

139
Q

Wine

A

An alcoholic beverage of medium strength (8 to 16% alcohol) produced by fermenting the juice of grapes (most common) and sometimes other fruits.

140
Q

Cordial

A

An American term for a liqueur, or alternatively, a European term for a non-alcoholic flavoring beverage or cocktail mixer.

141
Q

Bons Bois

A

An area of mostly heavy clay soil with sandy sections. Produces fruity, fast-aging brandies.

142
Q

Lactones

A

An ester (product of alcohol and acid) that brings coconut and fruit flavors to beverages.

143
Q

Pot Still Whiskey

A

An Irish whiskey term for pot-distilled whiskey from a combination of malted and un-malted barley.

144
Q

Plant Liqueurs

A

Anisette, crème de cacao, crème de menthe are all examples of plant liqueurs where the main flavoring agents are plants.

145
Q

Spiced rum

A

Any rum flavored in the spice realm of additives; vanilla is a common addition. See Flavored Rum.

146
Q

Flavored Rum

A

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
Q

Spice and herbal liqueurs

A

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
Q

Ténarèze

A

Area with soils of mixed clay and chalk, producing complex, often harsh brandies, often with violet aromas, that usually require long aging.

149
Q

Tannins

A

Astringent, bitter plant polyphenols that react with proteins to improve mouthfeel and color in beverages.

150
Q

Malted Barley

A

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
Q

Bitters

A

Bitter beverages consumed on their own or as a component of mixed drinks.

152
Q

Mash bill

A

Bourbon’s mix of grains, which must be at least 51% corn, mixed with rye, wheat or malted barley.

153
Q

Caipirinha

A

Brazil’s national drink, a cocktail made from the cane juice distillate called Cachaça, mixed with sugar and lime.

154
Q

Yeast

A

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
Q

Hemi-cellulose

A

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
Q

Lignin

A

Chemical compound in the cellular walls of wood and most plants, responsible for vanilla and other flavors.

157
Q

Phenolic compounds

A

Chemical elements natural to plants responsible for tannic astringency, aromas, flavors and color.

158
Q

Fins Bois

A

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
Q

Blended Whiskey

A

Designation for a whiskey that must be a blend of whiskies from different distilleries and/or of different types.

160
Q

Single Grain

A

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
Q

Grain Whiskey

A

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
Q

Single Malt

A

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
Q

Scotch Whisky

A

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
Q

Starka

A

Distilled vodka made with the small addition of apple-tree leaves and lime-tree flowers

165
Q

Zubrowka

A

Distilled vodka made with the small addition of bison grass.

166
Q

Pertsovka

A

Distilled vodka made with the small addition of pepper

167
Q

Re-distillation

A

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
Q

Consejo Regulador del Tequila

A

Established in 1994, the primary regulatory body governing Tequila.

169
Q

Alcohols

A

Examples are propanol, methanol, and amyl alcohol (fusel oil).

170
Q

Aldehydes

A

Flavor components such as acetaldehyde and vanillin.

171
Q

Esters

A

Flavor elements resulting from the reaction of alcohol with acid.

172
Q

Beer Still

A

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
Q

Solera System

A

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
Q

Secondes

A

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
Q

Hors d’age

A

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
Q

Lowlands

A

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
Q

Hydrolyzed

A

Grains and other starches that are cooked in water to force the starch to release sugar.

178
Q

Analyzer

A

In a Patent, or continuous still, the first of the two columns.

179
Q

Rectifier

A

In a Patent, or continuous still, the second of the two columns.

180
Q

Proof

A

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
Q

White Dog

A

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
Q

Mash

A

In Bourbon production, the mixture of cooked, mashed grains before it undergoes fermentation. Once it’s fermented, it’s called “beer.”

183
Q

Backset

A

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
Q

Sour Mash

A

In Bourbon production, the non-alcoholic highly acidic spent mash from a previous fermentation. See “backset.”

185
Q

Beer

A

In Bourbon production, the product of fermentation, ready to be distilled.

186
Q

Methanol

A

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
Q

Compound Essence Method

A

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
Q

Essential oils method

A

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
Q

Cold compounding

A

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
Q

Botanicals

A

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
Q

Carterhead still

A

In gin production, device used for “gin head distillation.”

192
Q

Gin head distillation

A

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
Q

Dunder

A

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
Q

Dunder Pit

A

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
Q

Percolation

A

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
Q

Cold Method

A

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
Q

Infusion

A

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
Q

Compounding

A

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
Q

Hot Method

A

In liqueur production, the practice of combining flavorings with water or spirit and distilling them to combined flavors with the base spirit.

200
Q

Maceration

A

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
Q

Cook

A

In North American whiskey production, term for the liquid that has been drained off from the pre-fermentation washing process, also called “mash.”

202
Q

High Wine

A

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
Q

Low Wine

A

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
Q

Beer Column

A

In rum distillation, the first column of a continuous still, designed to separate all the alcohol from the fermented liquid known as beer.

205
Q

Purifying Column

A

In rum distillation, the second column of a continuous still, designed to remove the lighter alcohol (heads) from the distillate.

206
Q

Rectifying Column

A

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
Q

Angel’s Share

A

In Rum maturation, the percentage lost to evaporation, often up to 10% a year in tropical conditions.

208
Q

Wash

A

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
Q

Mash

A

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
Q

Retort

A

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
Q

Skimmings

A

In rum production, the froth resulting from the boiling of cane juice during sugar refining, often added into the fermenting wash.

212
Q

Beer

A

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
Q

Molasses

A

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
Q

Peat Reek

A

In Scotch and Irish Whiskey production, the characteristic aroma of peat as it expresses itself in the final spirit.

215
Q

Barley

A

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
Q

Peat

A

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
Q

Washback

A

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
Q

Mashing

A

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
Q

Wash Still

A

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
Q

Spirit Still

A

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
Q

Milling

A

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
Q

Steeping

A

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
Q

New Make

A

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
Q

Wort

A

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
Q

Foreshots

A

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
Q

Feints

A

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
Q

Turning

A

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
Q

Drying

A

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
Q

Malting

A

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
Q

Mash tun

A

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
Q

Ester

A

In spirits production, a volatile, flavorful substance created when acids react with alcohol, closely associated with Jamaican rum.

232
Q

Lincoln County Process

A

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
Q

Ordinario

A

In Tequila distillation, the liquid collected after the first of two pot still distillations.

234
Q

Jimador

A

In Tequila production, a field worker whose task is to cut piñas from agave plants, using a coa.

235
Q

Autoclave

A

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
Q

Horno

A

In Tequila production, a traditional brick oven used to cook down the agave piñasto make their sugars accessible for later fermentation.

237
Q

Pipones

A

In Tequila production, large vats of up to 30,000 liter capacity in which Reposado Tequila is aged.

238
Q

Fermented Must

A

In Tequila production, the fermented liquid, commonly from 4-15% alcohol, ready for distillation.

239
Q

Piña

A

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
Q

Aguamiel

A

In Tequila production, the sweet juice of the Blue Agave plant. “Honey Water”.

241
Q

Must

A

In Tequila production, the sweet liquid, commonly about 16% sugar, ready for fermentation

242
Q

Triangle Trade

A

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
Q

Bourbon barrels

A

In the maturation of Scotch Whiskey, they bring coconut, vanilla and various spice aromatics to the final spirit.

244
Q

Sherry barrels

A

In the maturation of Scotch Whiskey, they contribute aromatics of fruitcake, clove, dried fruit and citrus rind to the final spirit.

245
Q

Concentration

A

In the spirit aging process, this term refers to the marriage of flavors through the evaporation, oxidation and extraction reactions.

246
Q

Mash cooker

A

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
Q

Mash

A

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
Q

Heart Run

A

In whiskey production, that central stage of the distillation process during which the desirable heart of the distillate is produced.

249
Q

Spirit Safe

A

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
Q

Cardamom

A

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
Q

Vinaccia

A

Italian word for pomace, or the grape pulp, seeds, and stems remaining after grapes have been pressed.

252
Q

Haut-Armagnac

A

Least important of the Armagnac crus. Clay-limestone soil. Produces relatively light brandies. Most grape production goes into still wines.

253
Q

Anise Spirits

A

Licorice-flavored spirits popular throughout the Mediterranean region, including French pastis and absinthe, Greek ouzo, and middle-eastern Raki.

254
Q

White rum

A

Light rum, often filtered to remove color, with mild flavors.

255
Q

Nut, seed and kernel liqueurs

A

Liqueurs based on hazelnuts, almonds, walnuts, caraway, crushed apricot pits, coffee beans, and other variations.

256
Q

Natural-colored Liquors

A

Liqueurs in which the fruit itself is the main flavoring agent.

257
Q

Proprietary Liqueurs

A

Liqueurs produced under the trademark of a specific producer and have flavor components unique to that specific brand. Example: Grand Marnier, Drambuie, Tuaca.

258
Q

Spirit liqueurs

A

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
Q

Bordeaux

A

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
Q

Gin Head

A

Mesh trays, baskets or perforated racks suspended above the still, allowing vaporizing alcohol to pass through the botanicals and take on their character.

261
Q

Aguardiente

A

Mexico’s extremely popular sugar-based distillate, literally “firewater”.

262
Q

Irish Whiskey

A

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
Q

Alembic charentais

A

Name of the simple pot still used in Cognac production.

264
Q

Fermentor

A

New World term for a fermentation vessel.

265
Q

Distiller’s Beer

A

New World term for fermented mash.

266
Q

Sloe Gin

A

Not a true gin; a liqueur containing sloe berries with sugar in a gin base.

267
Q

Agave tequilana Weber azul

A

Official scientific name for the blue agave plant used in making Tequila. Identified and named in 1902.

268
Q

Wash back

A

Old World term for a fermentation vessel .

269
Q

Fermenting vat

A

Old World term for a fermentation vessel.

270
Q

Rhum Agricole

A

On the French islands of Martinique, Guadeloupe and Réunion, a rum made directly from the juice of pressed sugar cane rather than molasses.

271
Q

Rhum Industriel

A

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
Q

Bois Ordinaires

A

Outer grape producing region not known for quality brandy production. Maritime influenced with light and sandy soils.

273
Q

Borderies

A

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
Q

Organoleptic

A

Refers to any sensory properties of a product, involving taste, color, odor and feel, that stimulate the sense organs.

275
Q

Golden rum

A

Rum aged in wood, often used Bourbon barrels, bringing a golden color.

276
Q

Overproof rum

A

Rum sold for mixing and dilution, often with alcohol levels of 75% or more, much higher than the standard 40% ABV.

277
Q

Bas-Armagnac

A

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
Q

Cubeb Berries

A

Sometimes called the Java pepper, brings acrid, pungent and bitter tastes to gin.

279
Q

Musto

A

Spanish-language term for fermented must.

280
Q

Ricks

A

Stacks of two inch by two inch sugar maple timbers, burned to produce charcoal for the purpose of filtering Tennessee Whiskey.

281
Q

NORM

A

Stands for “Norma official Mexicana de calidad”, a standard set officially by Mexico.

282
Q

Dark rum

A

Strong rum produced by aging in charred oak barrels; characteristic of Jamaica.

283
Q

Margarita

A

Tequila-based cocktail combining Tequila, lime juice, and Triple Sec served in a salt-rimmed glass.

284
Q

Alembic

A

Term for a simple pot still.

285
Q

Grog

A

Term used in British Royal Navy for daily allotment of diluted rum.

286
Q

Alcohol

A

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
Q

Juniper

A

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
Q

Cabezas

A

The central core of the agave, the piña, from the Spanish word for head, used to provide fermentable sugars for tequila.

289
Q

Vanillin

A

The characteristic flavor compound in natural vanilla, also derived from wood lignin.

290
Q

Genever

A

The Dutch term for gin, distilled from fermented malt, with a heavy juniper content.

291
Q

Distilled Gin

A

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
Q

Mixto

A

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
Q

Ginger

A

The fragrant, fiery, lemony, peppery rhizome of the ginger plant. used as a flavoring in gin.

294
Q

Compte

A

The French word for count, as in counting numbers.

295
Q

Corazon

A

The heart and most desirable portion of the tequila distillation.

296
Q

Highlands

A

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
Q

Nutmeg

A

The large seed of a tropical plant, nutty, sweet, and also slightly bitter, with woody, peppery elements. Used as a flavoring in gin.

298
Q

Armagnac

A

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
Q

Norma

A

The Mexican term for statutory regulations that apply to any particular product.

300
Q

Pot Still

A

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
Q

Blue Agave

A

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
Q

Evaporation

A

The physical process by which a liquid is turned into a gaseous state.

303
Q

Cut points

A

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
Q

Toasting

A

The process by which fire breaks down the tannins in the wood making color extraction easier

305
Q

Extraction

A

The process by which flavors are pulled out from an oak-aging situation.

306
Q

Caramelization

A

The process by which oak sugars are charred, resulting in a finished product with notes of caramel, butterscotch or chocolate.

307
Q

Charring

A

the process of burning the wood to break down cellulose in the wood and promotes lignin extraction during maturation.

308
Q

Oxidation

A

The process of combining with oxygen; in wine, alcohols bind with oxygen to create aldehydic aromas.

309
Q

Distillation

A

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
Q

Alcoholic Distillation

A

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
Q

Brouillis

A

The result of the first distillation of Cognac, commonly 26-29% ABV.

312
Q

Whisky

A

The Scottish and Canadian spelling of Whiskey. See Whiskey.

313
Q

Bonne Chauffe

A

The second distillation of Cognac. See also “repasse”.

314
Q

Repasse

A

The second distillation stage of Cognac. See also “bonne chauffe”.

315
Q

Coriander Seed

A

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
Q

Pencas

A

The sharp spines of the agave plant, removed at harvest.

317
Q

Character

A

The significant flavor, traits and aromatic characteristics of a spirit such as Vodka, forming the individual nature of the product.

318
Q

Original/ Unflavored Vodka

A

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
Q

Head Space

A

The term for the layer of oxygen found at the top of the barrel due to evaporation.

320
Q

Red layer

A

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
Q

Folle Blanche

A

The traditional grape used for both Cognac and Armagnac before the phylloxera epidemic of the late 19th century.

322
Q

Reflux

A

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
Q

Enzymes

A

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
Q

Solera Gran Reserva

A

This highest level brandy must be aged at least three years, though most brands see aging periods of eight years and up.

325
Q

Angelica Root

A

This root of a celery-like plant brings musky, earthy and woody aromas to gin.

326
Q

Fruit Brandies

A

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
Q

Rectifying

A

To purify by repeated distillation in the production of Vodka.

328
Q

Petite Champagne

A

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
Q

Grande Champagne

A

Top Cognac grape growing region; rich in chalk soils with limestone base. Produces delicate long-aging brandies rich in floral aromas.”

330
Q

Navy rum

A

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
Q

Cinnamon/Cassia

A

Two closely related trees whose aromatic barks bring warm sweet and pungent flavors; used as a flavoring in gin.

332
Q

Dried Citrus Peel

A

Usually from lemons or oranges, adds zest and bitter elements; binds together other aromatics in the gin.

333
Q

Old World

A

When used to describe the production of whiskey, refers to the whiskies from the Celtic countries of Scotland and Ireland.

334
Q

Old World Whiskies

A

Whiskies made in the “Celtic” lands of the British Isles, Scotland and Ireland. (w)

335
Q

New World Whiskies

A

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)

SWE Spirits (1 decks)

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