Abbey – Amount of alcohol by volume of beer as a percentage.
Ale –
Type of beer brewed using top-fermenting yeast at warm temperatures; usually stronger and more bitter than beer ranging in color from light to dark amber.
Ale – Altbier -
Dark brown top-fermenting beer from Düsseldorf.
Amber –
General term for a reddish-brown beer ranging from pale to dark.
Attenuation -
The extent to which brewing sugars turn to alcohol and carbon dioxide
Cigar Glossary
Amarillo -
A yellow wrapper leaf grown under shade.
Aging –
Storing cigars under humidified conditions for extended periods of time.
Air Curing –
The process of hanging freshly picked tobacco leaves in a covered barn with a natural circulation of air to allow the flavors to concentrate and prevent the tobacco from drying out.
Scotch Glossary
Age –
The number of years the whisky has spend in a wooden barrel during maturation; blended whisky takes on the age of its youngest component.
Cocktail Corner Glossary
Abisante –
A pale green, anise-flavored liqueur.
Absinthe –
A bitter, green or yellow alcoholic drink flavored with wormwood.
Advocaat –
An eggnog liqueur from the Netherlands.
After Shock –
A peppermint and cinnamon-flavored liqueur.
Akvavit (or Aquavit) –
A spirit from Scandinavia that is distilled from grain and flavored with caraway seeds.
Alize –
A passion fruit-flavored liqueur.
Amaretto –
An almond-flavored liqueur made from apricot pits.
Anisette –
A licorice-flavored liqueur made from the anise seed.
Apple Brandy –
A brandy distilled from apple cider.
Apple Cider –
A non-alcoholic drink made from fermented apple juice. The alcoholic version is more commonly known as hard apple cider or just hard cider.
Apple Schnapps –
A strong, dry spirit made from the distillation of apples.
Apricot Brandy –
A grape brandy-flavored with apricot.
Apricot Liqueur –
A cordial made from apricot pits.
Armagnac –
Made from the same grapes and undergoing the same aging in oak barrels as Cognac, but using column still distillation.
Wine Glossary
Acetic
Vinegary taste or smell that develops when a wine is overexposed to air.
Acidity
All wines naturally contain acids, which should be in proper balance with fruit and other components. Sufficient acidity gives liveliness and crispness and is critical for wines to age.
Aftertaste
The flavor impression the wine leaves after it is swallowed. Also referred to as the "finish" of a wine. Fine wines have a lingering finish, or aftertaste.
Aroma
The smell of a wine, especially young wines.
Aromatic
A term for wines with pronounced aroma, particularly those redolent of herbs or spices.
Astringent
The "puckerish" quality of high tannin content, which has the effect of drying out the mouth. Many young red wines are astringent because of tannin.
Austere
Somewhat hard, with restrained fruit and character.
Cereal grain that is used to brew some varieties of beer
Barley Wine –
Term used for extra-strong ale.
Beer –
Alcoholic drink brewed from malt and hops.
Bitter –
A well-hopped ale having a sharp taste
Bock or Bok –
Strong, often dark, lager style of beer originating from Germany
Black Malt –
Partially malted barley roasted at high temperatures producing a dark colored, roasted flavored beer.
Bottle-conditioned -
Beer that undergoes a secondary fermentation in the bottle.
Bottom-fermenting –
Used in making lager; slow kind of alcoholic fermentation at cool temperatures where yeast cells sink to the bottom of the fermenting liquid
Brewpub –
Small brewery attached to a pub or restaurant
Bung –
The stopper for the hole in a keg or cask where beer is filled and emptied.
Cigar Glossary
Band -
A paper ring around the head of most cigars. Cigar bands are often printed with the name of the brand, country of origin, and/or indication that the cigar is hand-rolled. They often have colorful graphics, which have made them a popular collectors item.
Barrel -
The main body of the cigar.
Binder –
A tough, coarse leaf that goes around the filler, holding it in place.
Blend -
The mix tobacco in a cigar, including up to five types of filler leaves, a binder leaf and an outer wrapper.
Boite Nature -
The cedar box in which many cigars are sold.
Book Style (also, Booking) -
A rolling method by which the cigar maker lays the filler leaves atop one another, then rolls them up like a scroll. Book style, or booking, is common in Honduras. The alternate style is based on the old Cuban method called entubar.
Bouquet -
The smell or nose of a fine cigar.
Box -
The container used to package cigars.
Box pressure –
The tight packaging of cigars pressed in such a manner that they retain a slightly square shape.
Bunch -
Up to four different types of filler tobacco blended to create the body of the cigar. The bunch is held together by the binder.
Bundle –
A method of packaging cigars in groups of 10 or 25, rather than using a box; generally wrapped in plastic to save money and less expensive than boxed cigars.
Scotch Glossary
Blended scotch –
A blend of various whiskies to produce a standard, uniform whisky.
Cocktail Corner Glossary
B and B –
A dry blended liqueur made from Benedictine and old Cognac; produced in France.
Banana Liqueur –
A sweet liqueur made from bananas.
Benedictine –
A brandy-based liqueur made from an herb formula by the Benedictine Monks in France.
Bitters –
A bitter tasting drink made from plant extracts.
Blackberry Liqueur –
A cordial produced by the maceration of blackberries.
Blue Curacao –
A liqueur made from white Curacao and blue coloring.
Brandy –
A spirit distilled from wine or fermented fruit.
Butterscotch Schnapps –
A butterscotch-flavored Schnapps.
Wine Glossary
Balance
Harmony among the wine's components -- fruit, acidity, tannins, alcohol; a well-balanced wine possesses the various elements in proper proportion to one another.
Big
Powerful in aroma and flavor; full-bodied.
Bitter
Usually considered a fault in but characteristic of such wines as Amarone and certain other Italian reds.
Body
The weight and texture of a wine; it may be light-bodied or full-bodied. Often refers to alcohol content.
Botrytis cinerea
A mold that attacks certain grapes, producing honeyed sweet wines like Sauternes and late-harvest Rieslings.
Bouquet
The complex of aromas that develops with age in fine wines; young wines have aroma, not bouquet.
Breed
Similar to good bloodlines and handling, as in racehorses; the result of soil, grapes and vinification techniques that combine to produce depth and distinctive character in a wine.
Brix
Term used to measure the sugar content of grapes, grape juice (must) or wine. Grapes are generally harvested at 20 to 25 Brix, resulting in alcohol after fermentation of 11.5 to 14 percent.
Brut
Term for dry Champagne or sparkling wine.
Buttery
Descriptor for rich flavor and smoothness of texture, somewhat akin to the oiliness and flavor of butter. More often refers to oak-aged white wines than reds; many Chardonnays and white Burgundies are said to have buttery aromas and flavors.
The addition of carbon dioxide which causes conventional beer to foam.
Chill Haze –
A condition occurring in some beers at cold temperatures caused by proteins in the beer becoming cloudy, but does not impact flavor.
Conditioning –
Period of maturation following primary fermentation; warm conditioning further develops beer flavor; cool conditioning helps produce a clean, round taste.
Cigar Glossary
Candela -
A bright green shade of wrapper, achieved by a heat-curing process that fixes the chlorophyll content of the wrapper while it's still in the barn. Also referred to as double claro.
Cap –
The tip section of the cigar where a leaf of tobacco is carefully applied to the head preventing the wrapper from unraveling.
Capa -
The cigar's wrapper (also called the binder).
Case -
A cigar case serves as a mobile humidor, protecting cigars from damage and the outside environment while they are being carried around.
Chaveta -
The semi-circular blade used in a cigar factory for cutting the wrapper leaf.
Cheroot –
A small cigar.
Cigar Drill –
Type of cigar cutter used to drill a hole in the head; also known as a pinhole cutter
Cigarillo –
A small cigar made from cigar-leaf tobacco containing short filler to promote proper, even burning.
Claro –
A light-colored wrapper; usually mild.
Culebra -
A cigar made of three Panetelas braided together.
Cutter –
A device used to remove or puncture the cap of tobacco used to seal the tip of a cigar.
Scotch Glossary
Cask –
A large, oak barrel that is used to store whisky; since 1916, all scotch whisky must be aged in an oak cask for at least 3 years
Cask strength –
Whisky bottled at the alcoholic strength at which it aged in the cask without being diluted by adding water; whisky often contains an alcohol content of over 50% ABV while stored in casks.
Charring –
The process of exposing flames to the inside surface of new barrels opening fissures in the wood to help with the aging process.
Chill filtration –
The process of removing congeners by chilling the whisky prior to bottling which could otherwise cause the whisky to become cloudy when stored at low temperatures.
Congeners –
Chemical compounds created during the production of whisky which give the whisky its flavor; examples of congeners include esters, acids, aldehydes, and higher alcohols.
Cocktail Corner Glossary
Campari –
A bright red type of orange bitters; named after its Italian inventor.
Canadian Whisky –
A whisky usually made from rye that is blended and aged in oak casks for at least 5 years.
Chambord –
A liqueur made from black raspberries.
Chartreuse –
An herb-based liqueur created by Carthusian monks that come in yellow or green varieties.
Club Soda –
A clear carbonated soda used mainly for mixing.
Cognac –
A type of brandy that is made from a grape that grows in the Cognac region of western France.
Cointreau –
A liqueur made from brandy and the skins of Curacao oranges.
Cooler –
A drink made with either vodka, rum, or wine and mixed with a carbonated beverage.
Cordial –
Sweetened spirits made from fruits, herbs, and peels.
Crème liqueurs –
A group of sweet liqueurs that generally have a cream texture.
Curacao –
An orange-flavored liqueur made from dried orange peels.
Wine Glossary
Chewy
Wines with unusual thickness of texture or tannins that one almost "chews" before swallowing.
Clean
Fresh, with no discernible defects; refers to aroma, appearance and flavor.
Closed
Young, undeveloped wines that do not readily reveal their character are said to be closed. Typical of young Bordeaux or Cabernet Sauvignon, as well as other big red wines.
Coarse
Rude or harsh in flavor; clumsy or crude.
Complete
Mature, with good follow-through on the palate, satisfying mouth-feel and firm aftertaste.
Complex
Multifaceted aroma and/or flavor. Most wines considered great exhibit a combination of flavor and aroma elements.
Cooked
Heavy, pruney flavor; also said of wines from very hot growing regions or wines that are overripe.
Corked, corky
Smelling of cork rather than wine; due to a faulty cork.
Crisp
Fresh, brisk character, usually with high acidity.
A system mainly used in lager brewing in which portions of the wort are removed from the vessel, heated to a higher temperature and then returned. Improves ensymic activity and the conversion of starch to sugar in poorly modified malts.
Draft –
Beer dispensed from a bright tank, cask, or keg.
Dry-hopping -
The addition of a small amount of hops to a cask of beer to improve aroma and bitterness.
Dunkel -
A dark, lager beer in Germany; characterized by its smooth, malty flavor ranging in color from amber to dark reddish brown.
Cigar Glossary
Draw -
The flow of smoke from a cigar.
Scotch Glossary
Distillation –
The process of turning a substance into vapor by heat, cooling the vapor so that it condenses, and collecting the resulting liquid in order to purify it or separate its constituents.
Draf –
During the mashing process, the leftover grist at the bottom of the mash tun once the wort has been drawn off; often recycled and used as cattle food.
Dram –
A small glass of whisky.
Drum maltings –
Process of malting carried out in large drums (large cylindrical containers) that turn the barley mechanically instead of by hand.
Cocktail Corner Glossary
Drambuie –
A whisky made with scotch and flavored with honey and herbs.
Dry Gin –
An aromatic, light-flavored gin.
Dubonnet –
A type of vermouth made from wine, spiced, and aged herbs.
Wine Glossary
Deep
Having layers of persistent flavor that gradually unfold with aeration.
Delicate
Light fragrance, flavor, and body.
Developed
Mature. A well-developed wine is more drinkable than an undeveloped one.
Distinctive
Elegant, refined character that sets the wine apart on its own.
Dry
Opposite of sweet; somewhat subjective in that tasters may perceive sweetness to varying degree.
Dull
Lacking liveliness and proper acidity; uninteresting.
Dumb
Not revealing flavor or aroma; closed; typical of wines that are too young or too cold.
Naturally-occurring grain proteins that convert the malted barley starches to sugars when the mash is heated.
Ester -
Flavor compounds produced by the action of yeast turning sugars into alcohol and carbon dioxide; esters may be fruity or spicy.
Ethanol –
A form of alcohol produced by yeast during fermentation.
Cigar Glossary
Entubar -
A rolling method originating in Cuba where the roller folds each individual filler leaf back on itself, then bunches the leaves together; generally thought to create superior air flow through the cigar resulting in a more even draw and burn.
Cocktail Corner Glossary
Eggnog –
An alcoholic drink made of eggs, milk, sugar, and rum (also sometimes made with brandy or whisky).
Wine Glossary
Earthy
Smell or flavor reminiscent of earth. A certain earthiness can be appealing; too much makes the wine
coarse.
Elegant
Refined character, distinguished quality, stylish, not heavy.
Extra Dry
A term used on Champagne labels to indicate not-quite-dry; not as dry as Brut.
The transformation of sugars by yeast into ethyl alcohol and carbon dioxide.
Filtration –
The removal of impurities in wort or beer.
Fining -
Substance that clarifies beer, usually made from the swim bladder of sturgeon fish; also known as isinglass.
Framboise or Frambozen -
Raspberry-flavored lambic beer.
Cigar Glossary
Fermentation –
The process of placing air-cured tobacco leaves in large piles allowing them to heat up; releases many chemicals and impurities that could ruin the tobacco’s flavor.
Filler -
The main ingredient comprising the bulk of the cigar and affecting its strength; cigars are made with either long filler (made of long tobacco leaves) or short filler (made of leaves, stems, and other scraps of tobacco generated by a machine).
Finish -
A tasting term, which refers to the taste that lingers on your palate after a puff. Mild cigars do not have much finish, either in terms of length or complexity, but stronger, more full-bodied cigars have distinctive flavors that linger.
Flag –
see cap
Foot -
The end of the cigar that is lit.
Scotch Glossary
Feints –
The final spirit at the end of the pot distillation process; low in alcohol and re-distilled.
Foreshots –
The poisonous first part of the distillate.
Cocktail Corner Glossary
Falernum –
A low-alcohol West Indian flavoring syrup made with ginger, lime, almonds, and spices.
Fino Sherry –
A very dry type of sherry
Frangelico –
An Italian liqueur made of hazelnuts and berries.
Wine Glossary
Fat
Full of body and flavor; fleshy.
Fine
Distinguished.
Finesse
Distinctive balance; fineness; elegance and flair.
Finish
Aftertaste, or final impression the wine leaves; it can have a long finish or a short one (not desirable).
Firm
Taut balance of elements; tightly knit structure; also distinct flavor.
Flat
Dull, lacking in liveliness; wine without sufficient acid.
Flavor
How the wine tastes.
Fleshy
Fatness of fruit; big, ripe.
Flinty
Dry, mineral character that comes from certain soils, mostly limestone, in which the wine was grown; typical of French Chablis and Loire Valley Sauvignon Blancs (Sancerre).
Flowery
Aroma suggestive of flowers.
Forward
Developed ahead of its peers; also, when the fruit is prominent, it is said to be forward.
Foxy
The "grapey" flavors of wines made from native American grapes, Vitis labrusca.
Fruity
Aroma and/or flavor of grapes; most common to young, light wines but refers also to such fruit flavors in wine as apple, black currant, cherry, citrus, pear, peach, raspberry, or strawberry; descriptive of wines in which the fruit is dominant.
The coarse powder derived from malt that has been milled or "cracked" in the brewery prior to mashing.
Gueuze -
A blend of Belgian lambic beers.
Scotch Glossary
Grain whisky –
Whisky produced by a coffey or patent still using wheat, maize, unmalted barley, or other cereals instead of barley as ingredients; usually used in blends.
Grist –
Dried malt grounded into a powder-like substance which is mixed with hot water in a mash tun during the mashing stage.
Cocktail Corner Glossary
Galliano –
An Italian liqueur-flavored with herbs, roots, berries, and spices.
Gin –
An alcoholic drink made from malted grain and flavored with juniper berries.
Goldwasser –
A sweet, colorless, herb-flavored liqueur with pieces of gold specks added.
Grand Marnier –
A sweet cognac-based liqueur flavored with orange peels.
Grappa –
An Italian brandy made from grape skins remaining after producing wine.
Grenadine –
A thick, red, non-alcoholic syrup used in cocktails.
Wine Glossary
Green
A wine made from unripe grapes that is tart and lacking fruit flavor.
System of measuring the hop bitterness in finished beer; a light American lager may have around 10 IBU's, an English mild ale around 20 units, an India Pale Ale 40 or higher, an Irish stout 55 to 60 and barley wine 65.
India Pale Ale –
Type of ale with above average hop bitterness and alcohol content.
Infusion -
Method of mashing used mainly in ale-brewing where the grains are left to soak with pure water while starches convert to sugar, usually carried out at a constant temperature.
Irish Ale –
Ale typified by a reddish color and malt accent
Scotch Glossary
Island –
Whisky made from distilleries in the islands of Scotland except for Islay.
Islay –
Whisky made from distilleries on the island of Islay.
Cocktail Corner Glossary
Irish Cream –
A smooth, creamy, light brown liqueur made with whisky.
Irish Mist –
A whisky-based liqueur flavored with honey and herbs.
Irish Whisky –
A grain whisky made in Ireland, which include several types: Single Malt, Pure Pot Still, and Blended Whisky.
Wine Glossary
Intricate
Interweaving of subtle complexities of aroma and flavor.
Container for beer, usually made of stainless steel today, containing a volume of 15.5 U.S. gallons; a half-keg holds 7.75 U.S. gallons.
Kölsch -
Top-fermenting golden beer from Cologne.
Kriek-
Cherry-flavored lambic beer.
Scotch Glossary
Kiln –
Traditional oven used for drying barley to halt the germination process during the malting stage; distinguished by pagoda-shaped chimneys.
Cocktail Corner Glossary
Kahlua –
A coffee-flavored liqueur.
Kirsch –
A clear brandy made from the double distillation of the fermented juice of small black cherries. It is aged in a paraffin-lined cask, instead of wood, which makes it colorless.
Kummel –
A sweet, clear liqueur flavored with caraway and anise seeds.
Beer produced from bottom-fermentation at colder temperatures than ale; generally producing a cleaner, crisper taste than ales.
Lagering –
From the German meaning “to store”; the cold-conditioning of beer at around 32F to encourage the yeast to settle out, increase carbonation, and produce a smooth, clean-tasting beer.
Lambic -
Belgian beer made by spontaneous fermentation.
Lauter tun -
Vessel used to clarify the wort after the mashing stage.
Liquor –
liquid preparation containing ethyl alcohol purified by distillation from a fermented substance such as fruit, vegetables, or grain.
Cigar Glossary
Long Filler -
Filler tobacco that runs the length of the body of the cigar, rather than chopped pieces found in machine-made cigars.
Scotch Glossary
Lomond still –
A type of pot still first used in the Lomond Distillery that produces an oilier, heavier spirit; initially designed to allow widening of the character and style of the malts by using stills which had an additional condenser in the head altering the reflux action in a controlled manner.
Lowland –
Whisky made from distilleries in the southern, lowland region of Scotland.
Low wine –
The spirit resulting from the first distillation containing about 21% ABV; low wine is then passed through the spirit still in the second distillation to produce a stronger spirit.
Lyne arm –
The arm running from the head of the still to the condenser in a pot still.
Cocktail Corner Glossary
Lillet –
A light, aperitif wine made with herbs, spices, and fruits. It is made with French brandy or other liqueurs and a blend of Bordeaux wines.
Liqueur –
A sweet alcoholic beverage usually served after a meal that is flavored with fruits, herbs, spices, flowers, or plants.
Lime Mix –
A mix of sugar, water, and lime puree that is used to make cocktails such as daiquiris and margaritas.
Wine Glossary
Legs
The viscous rivulets that run down the side of the glass after swirling or sipping, a mingling of glycerin and alcohol.
Length
Lingering aftertaste.
Light
Refers to wines light in alcohol but also to texture and weight, how the wine feels in the mouth. Lightness is appropriate in some wines, a defect in others.
Lively
Crisp, fresh, having vitality.
Long
Fine wines should have a long finish, or aftertaste; see Length.
Luscious
Rich, opulent, and smooth; most often said of sweet wines but also intensely fruity ones.
Great; of perfect balance and harmonious expression. The so-called "noble" grapes are those that produce the world's finest wines: Cabernet Sauvignon, Merlot, Chardonnay, Sauvignon Blanc, Semillon and Riesling (some would also include Syrah, Nebbiolo and Sangiovese).
Nose
The smell of the wine; it may have a "good nose" or an "off-nose," meaning defective odors.
Nutty
Nutlike aromas that develop in certain wines, such as sherries or old white wines.
An essence of orange flower made by the distillation of orange petals used to accent mixed drinks.
Orange Liqueur –
An orange-flavored liqueur made either by the maceration or infusion method.
Orgeat Syrup –
A bitter, almond-flavored syrup.
Oak, oaky
Aroma and flavor that derive from aging in oak casks or barrels. Characterized by smokiness, vanilla, clove or other spices. Should not be overly pronounced.
Off-dry
Not quite dry, a perception of sweetness too faint to call the wine sweet.
Off-flavors (also off-aromas or off-nose)
Not quite right; flavors or odors that are not correct for a particular type of wine; opposite of clean; defective.
Open
Revealing full character.
Oxidized
Flat, stale or sherrylike aroma and flavor; spoiled as the result of overexposure to air.
A bronze to full copper-colored beer as opposed to a brown ale or porter.
Pasteurization –
The heating of beer at a high temperature to stop the growth of yeast that may remain in the beer after packaging.
Pilsner or Pilsener –
A bottom-fermented, light-colored beer with a flowery hop aroma and dryness.
Porter –
A dark brown or black beer originating in London; traditionally top-fermented with a good hop balance.
Priming –
The addition of sugar at the maturation stage to encourage a secondary fermentation in beer.
Pub –
Short for public house; a public place serving beer and other alcoholic drinks.
Cigar Glossary
Pinhole cutter –
see cigar drill.
Planchas -
Boards on which tobacco leaves are spread before fermentation.
Plug -
A blockage that sometimes occurs in the tobacco that can prevent a cigar from drawing properly.
Primings -
The rows of leaves on a tobacco plant; more rows is indicative of stronger tobacco.
Puncture cutter –
A cutter containing a very sharp blade rolled into a circle with the thickness about the size of a pencil.
Scotch Glossary
Peat –
A decaying vegetable matter decomposed by the action of water in marshes used as fuel; the smoke given off when burnt is used in the malting of barley.
Pot still –
Open fire still used for the distillation of single malt; usually made of copper or stainless steel; a common still for double distilling malt whisky.
Cocktail Corner Glossary
Pale Ale –
A bronze to full copper-colored beer as opposed to a brown ale or porter.
Pasteurization –
The heating of beer at a high temperature to stop the growth of yeast that may remain in the beer after packaging.
Pilsner or Pilsener –
A bottom-fermented, light-colored beer with a flowery hop aroma and dryness.
Porter –
A dark brown or black beer originating in London; traditionally top-fermented with a good hop balance.
Priming –
The addition of sugar at the maturation stage to encourage a secondary fermentation in beer.
Pub –
Short for public house; a public place serving beer and other alcoholic drinks.
Fermentation process in a closed cask for additional maturation or carbonation.
Shelf life –
The period of time a beer retains its peak drinkability
Skunky –
Spoiled beer caused by exposure to light and having a skunk-like smell.
Sparge –
The spraying of spent grains with hot water in the mash tun or lauter tun to flush out any remaining malt sugars.
Square -
A traditional, open fermenting vessel.
Steam Beer –
An American beer style saved by the Anchor Brewery in San Francisco.
Stout –
Dark brown to black beer made with highly roasted grains and traditionally top-fermentation.
Cigar Glossary
Scissors cutter -
A cutter appearing as a pair of scissors with two curves blades at the end producing a straight cut.
Seco -
The Spanish word for dry, seco is a type of filler tobacco; often contributes aroma and is usually medium-bodied.
Shade-grown -
Wrapper leaves that have been grown under a cheesecloth tent, called a tapado. The filtered sunlight creates a thinner, more elastic leaf.
Short Filler –
The middle of a cigar filled with scraps of tobacco rather than long leaves; generally made by machines; short filler burns quicker and hotter than long filler.
Shoulder -
The area of a cigar where the cap meets the body.
Spanish Cedar -
The kind of wood that is used to make most cigar boxes and humidors.
Spill -
A strip of cedar used to light a cigar when using a candle or a fluid lighter.
Straight cutter –
The most common of all cutters, which cuts the head of the cigar in a straight line using either one or two blades.
Scotch Glossary
Saladin box –
Vessel that is mechanically turned while barley germinates.
Single malt –
Whisky made entirely from malt at a single distillery and fermented in a traditional pot still.
Spirit still –
The second still in the distillation process when using a pot still.
Still –
A device that changes a lower strength spirit into a higher one by heating and separating the vapors.
Cocktail Corner Glossary
Scotch Ale –
Smooth, dark, malty style ale from Scotland.
Secondary fermentation –
Fermentation process in a closed cask for additional maturation or carbonation.
Shelf life –
The period of time a beer retains its peak drinkability
Skunky –
Spoiled beer caused by exposure to light and having a skunk-like smell.
Sparge –
The spraying of spent grains with hot water in the mash tun or lauter tun to flush out any remaining malt sugars.
Square -
A traditional, open fermenting vessel.
Steam Beer –
An American beer style saved by the Anchor Brewery in San Francisco.
Stout –
Dark brown to black beer made with highly roasted grains and traditionally top-fermentation.
Wine Glossary
Sharp
Biting acid or tannin.
Short
Refers to finish, or aftertaste, when it ends abruptly.
Silky
Smooth, sinuous texture and finish.
Simple
Opposite of complex; straightforward.
Smoky
Aroma and flavor sometimes associated with oak aging.
Soft
May refer to soft, gentle fruit in delicate wines, or to lack of acidity in wines without proper structure; used on a label occasionally to indicate low alcohol.
Solid
Sound, well structured, firm.
Sour
Sharply acidic or vinegary
Sparkling
Wines with bubbles created by trapped carbon dioxide gas, either natural or injected.
Spicy
Having the character or aroma of spices such as clove, mint, cinnamon, or pepper.
Spritzy
Slight prickle of carbon dioxide, common to some very young wines; frizzante in Italy.
Steely
Firmly structured; taut balance tending toward high acidity.
Stiff
Unyielding, closed; dumb.
Strong
Robust, powerful, big.
Structure
The way a wine is built; its composition and proportions.
Stuffing
Big, flavorful, full-bodied wines are said to have "stuffing."
Sturdy
Bold, vigorous flavor; full-bodied; robust.
Sulphur, SO2
An anti-oxidant used in making most wines; the fermentation process creates minute natural amounts.
Supple
Yielding in flavor; a wine that is readily accessible for current drinking.
Sweet
Usually indicates the presence of residual sugar, retained when grape sugar is not completely converted to alcohol. Even dry wines, however, may have an aroma of sweetness, the combination of intense fruit or ripeness. Considered a flaw if not properly balanced with acidity.
Used in making ale; fermentation at warmer temperatures producing a fruitier, sweeter taste.
Trappist -
Ales brewed by monks of the Trappist order in Belgium.
Tun –
A large vessel used in brewing
Cigar Glossary
Tercio –
A burlap-wrapped bale containing aged individual tobacco leaves used to protect and transport the tobacco and storing it during the aging process
Torcedor -
A cigar roller.
Totalamente a Mano –
Cigar made totally by hand; a description created in Cuba to differentiate between the Cuban method of making cigars by hand and the semi-mechanized techniques used elsewhere that can legally be described as “Hecho a mano” or “Hand-Made”.
Cocktail Corner Glossary
Tangy –
A strong, sharp taste or smell.
Tart –
Taste sensation caused by acidic flavors.
Top-fermenting –
Used in making ale; fermentation at warmer temperatures producing a fruitier, sweeter taste.
Trappist -
Ales brewed by monks of the Trappist order in Belgium.
Tun –
A large vessel used in brewing
Wine Glossary
Tannin
A natural component found to varying degrees in the skins, seeds and stems of grapes; most prominent in red wines, where it creates a dry, puckering sensation in young reds of concentrated extract; mellows with aging and drops out of the wine to form sediment; a major component in the structure of red wines.
