Spirits Terms

Absinthe

High-proof spirit flavored with wormwood, anise, and herbs; often louched with water to turn cloudy.

ABV (Alcohol by Volume)

The percentage of alcohol in a spirit. Most spirits are 35–50% ABV (70–100 proof). Higher ABV means more intensity and warmth.

Aftertaste / Finish

The lingering taste, texture, and sensation in the mouth after swallowing or spitting. A long, pleasant finish is a sign of quality.

Aging / Maturation

Storing spirits in barrels (usually oak) to develop color, flavor, and smoothness through interaction with wood.

Angels’ Share

A fanciful and poetic term used by distillers to describe the amount of aging spirits lost to evaporation. See our feature story on Angel’s Share — we separate fact from myths.

Aqua Vitae

Latin term for “water of life”.

Armagnac

Armagnac, located in the Southwest of France (south of Bordeaux) is the lesser-known cousin to Cognac. Armagnac is much older, as a truly identified Brandy-producing region, than is Cognac. The primary flavor difference stems from the fact that Armagnac (traditionally) is single-distilled, whereas Cognac is double-distilled. Armagnac uses a variety of grapes, unlike Cognac, which primarily uses one grape. Traditionally bottled at natural strength with the vintage date present on the label. (See also: BevX Armagnac page.)

Balance

When acidity, tannins, alcohol, and sweetness are in harmony; no single element dominates. A key sign of quality.

Ball of Malt

A glass of Whiskey in Ireland.

Barrel / Cask Strength

Bottled directly from the barrel without dilution — higher ABV, more intense flavors (also called barrel proof).

Beer Still

Also known as a wash still. This is the first still used in the distillation process.

Blended Scotch Whisky

A blend of malt Whisky and grain Whisky. Much of blended whisky is of the bulk or industrial sort. However, blended Whisky can be complex and superlative when crafted by a skilled, careful blender. Commercial blended whisky is typically made up of 65-80% grain whisky. 19 of 20 bottles of Scotch Whisky sold are from the blended category. (See also: BevX Scotch Whisky page.)

Blended Whiskey

A mix of single malt and grain whiskeys (or multiple distilleries) for consistency and balance. (See also: BevX Whiskey page.)

Body

The weight or fullness of the spirit in the mouth (light-bodied like skim milk; medium; full-bodied like whole milk or cream). Influenced by alcohol, tannins, and extract.

Botanical

Plant materials (herbs, spices, peels, roots) used to flavor gin and some liqueurs.

Bothie

A small house typically in the Scottish Highlands. In some case the term is used to describe such a house were illicit distilling is, or has taken place.

Bottled-in-Bond

In the US the term “Bottled in Bond” refers to Whisky, typically Bourbon, bottled after four years at 50% ABV or greater. In the UK almost all Whisky is bottled in bond or simply before the excise task is paid.

Bouquet

A flowery, pun intended, word to describe aromatics found in spirits.

Bourbon

A true American (US) Whisk(e)y made primarily of corn (at least 51% by law) with lesser portions of wheat, rye, and malted barley. It is named for the Kentucky County of the same name. While a vast majority of Bourbons are produced in Kentucky, Bourbon can be made anywhere in the US. Bourbon must be aged for a minimum of two years in new, charred, white oak barrels. (See also: BevX Bourbon & American Whiskey page.)

Brandy

A spirit created by distilling any fruit wine or fermented fruit base such as cider. Cognac and Armagnac are two of the most popular Brandies. Calvados is a popular example of a brandy made from cider based on apples and pears. (See also: BevX Brandy page.)

Burn / Heat

The warming sensation from alcohol, especially in higher-ABV or young spirits.

Calvados

Calvados is the famous apple based (many include pear as well) brandy from the district of the same name in the Normandy region of France. Calvados is aged in oak barrels for a period of time vaguely indicated on the label. This wonderful spirit is scandalously under appreciated in the USA. (See also: BevX Calvados page.)

Canadian Whisky

Canadian Whisky must contain alcohol made from mashed (crushed, mixed with water, yeast, and fermented) and distilled. The distillate must be aged in wood in Canada for at least three years. Again, the rules are straightforward and focused on the keys to Whisky — it’s derived from grain, distilled, and aged in wood. (See also: BevX Canadian Whisky page.)

Cask Finish / Secondary Aging

Spirit aged in a second type of barrel (e.g., port, rum, or wine casks) for added flavor layers.

Chill-Filtered

Process that removes fatty acids for clarity at cold temperatures; non-chill-filtered Spirits typically a richer texture. See our feature on Chill-Filtration.

Cocktail

A drink made up of one or more alcohol types mixed most often with independent flavors such as juices, fruit, spices, dairy, and practically anything else consumable. Popular examples include: Martini, Bloody Mary, Daiquiri, Margarita, just to name a few. (See also: BevX Cocktail List.)

Cognac

Cognac is the world’s most famous grape Brandy. It is served in virtually every drinking country in the world. Cognac is made in the French commune of the same name, in a designated region near France’s west coast along the Charentes River, north of the famed wine region of Bordeaux. The Brandies of Cognac are regulated by the Appellation d’Origine Contrôlée (AOC), which works just as the AOC system does for French wine. (See also: BevX Cognac page.)

Congeners

Flavor-impacting compounds (acids, tannins, etc.) left after distillation; more in darker, pot-distilled spirits.

Distillation

The process of heating fermented liquid (wash) to vaporize and condense alcohol, separating it from water and impurities.

Dry

Little to no residual sweetness; clean finish.

Eau-de-Vie

Literally, “the water of life,” Eau-de-Vie is a brandy made from grapes or other fruits and presented clear, most often with no wood aging. Good examples are quite versatile, being equally good served as an aperitif or with dessert. (See also: BevX Brandy page.)

Ester

Fruity or floral aroma compounds formed during fermentation and aging.

Fermentation

Yeast converts sugars into alcohol and CO2 before distillation. Influences flavor through esters and other compounds.

Finish

The lingering aftertaste and mouthfeel after swallowing (long, dry, warm, etc.).

Floral

Flower-like aromas (rose, lavender, elderflower) common in gin or aged spirits.

Funk / Funky

Earthy, tropical, or slightly “off” but desirable notes in some rums or mezcals.

Gin

The original flavored Vodka. Invented by the Dutch, where it is known as Genever (Juniper), and later adopted by the British. Traditionally, there are two main styles: Dutch, or Genever, and London Dry. Genever is richer, sweeter, with a substantial palate weight. London Dry, as the name suggests, is dry, crisp, and often has a citrus edge. Gin is often bottled at a higher proof than typically found in white spirits in order to keep its delicate mix of botanicals evident and in balance. Gin is the primary ingredient of the “real” Martini. (See also: BevX Gin & Genever page.)

Grappa

Grappa is the now-famous pomace brandy from Italy, produced in almost every wine-producing region. Almost always bottled clear and unaged, Grappa is often bottled with the grape varietal being prominently displayed. The best examples are fragrant, soft, and beautifully textured, while lesser-made Grappa has been described as firewater. (See also: BevX Brandy page.)

Heads / Hearts / Tails

Fractions from distillation: heads (volatile, harsh compounds), hearts (desirable middle cut), tails (heavier, oily compounds).

Irish Whiskey

Yes, you have got it, Irish Whiskey is the “Whiskey” with the “e” as Scotch Whisky omits the letter “e.” Irish Whiskies are often simply billed as light, slightly sweet, triple-distilled spirits which of course could not be farther from the truth. Without too much effort you can find traditional pot-stilled Whiskies. Irish Whiskey brands have attempted to co-opt Scotch Whisky’s “Single Malt” popularity by creating single malts of their own. (See also: BevX Irish Whiskey page.)

Jigger

A must for any bartender. The traditional jigger is double sided with a large measure on one end, and a smaller one on the other. The larger measure is typically 1.5 ounces, and is called a “jigger.” The smaller side is usually 1 full ounce, and is referred to as a “pony.”

Length

How long the flavors persist on the palate after swallowing; longer is generally better.

Liqueur

A sweet alcoholic beverage made from an infusion of flavoring(s) and a spirit. Liqueurs are versatile and diverse being flavored with many things including: herbs, spices, seeds, and fruits to name a few popular items. A Liqueur can be enjoyed straight-up, as part of a cocktail or used in the kitchen. (See also: BevX Liqueurs page.)

Mash / Mash Bill

The mixture of grains (or other fermentables) used to make the base liquid for distillation. Critical in whiskey (e.g., bourbon mash bill).

Mezcal

Generally speaking, Mezcal is Tequila’s smoky, raw, and wild cousin, often more fruity and refined. One is not superior to the other, and in my view, you need to have a favorite example of each in your well-stocked bar. The great majority of Mezcal is made in Oaxaca, but the official denomination of origin permits production in Puebla, Durango, Zacatecas, Michoacán, Guerrero, Tamaulipas, San Luis Potosí, and Guanajuato. (See also: BevX Agave Spirits page.)

Mouthfeel

The physical texture — oily, creamy, thin, viscous, hot, etc.

Neat

Spirit served straight from the bottle, at room temperature, with no ice or mixers.

Nose

The aromas detected by smelling the spirit.

Oaky / Woody

Vanilla, coconut, caramel, toast, or tannic notes from oak barrel aging.

On the Rocks

Spirit poured over ice cubes to chill and slightly dilute.

Palate

The flavors, texture, and sensations experienced when tasting.

Peat / Peaty

Peat is old organic material cut from the ground and burned as a fuel to heat a room or cook a meal. Sometimes in the production of malted barley, peat fires are used. The fragrant, some would say pungent, smoke from the peat fire penetrates the malt. Famously, the Whiskies of Islay (Scotland) are frequently made with peat-dried malt.

Proof

Proof is an all but meaningless expression of alcohol strength. It is no longer legally required on labels of Spirits but is most always found there. The origins of this measurement date to the 18th century. Alcohol was determined to be of proof when a solution of the alcohol with water could be poured on a pinch of gunpowder and the wet powder could still ignite. Further than being irrelevant today, proof is calculated differently in the US and the UK, which of course creates much confusion. The US method of calculating proof is to simply double the Spirit’s alcohol by volume (ABV) while the UK system calculates on a ration of 7:4. A Spirit with an ABV of 40% would have a US proof of 80, whereas in the UK, it would have a calculated proof of 70.

Proofing / Dilution

Proofing is the act of adding water to a distilled spirit for the purpose of reaching a desired alcohol strength. The vast majority of spirits are proofed, most to 40% ABV.

Rum

Rum is a borderless spirit, made in countless countries and on numerous continents. While Rum can be produced anywhere, it is often made where sugar grows, typically in hot, tropical climates. There is no global governing body for Rum. Rum, in most cases, is the product or by-product of the production of cane sugar. Cane juice is boiled to encourage the formation of crystals for easier extraction. However, there are many rums made from fermented sugarcane juice rather than molasses. Additionally, Rum is made by marrying molasses- and sugarcane-juice spirits to create a complex spirit with the attributes of both styles. (See also: BevX Rum page.)

Rye Whiskey

American or Canadian whiskey with at least 51% rye; spicier, bolder than bourbon. (See also: BevX Whiskey page.)

Scotch Whisky

In simple terms it’s Whisky made in Scotland and by law it must be aged in wood cask for no less than three years. The vast majority of Scotch Whisky is the blended variety meaning it is a blend of predominately grain Whisky with malt Whisky. Single Malt Scotch has gained a huge global following and it most often represents Scotch Whisky in its highest form. (See also: BevX Scotch Whisky page.)

Sherry Cask

Aging in ex-Sherry barrels adds nutty, dried fruit, and sweet notes to Whiskey, Rum, and all other spirits choosing to age or finish in Sherry casks.

Silky / Velvety

Smooth, luxurious texture with minimal harshness.

Single Malt

Whiskey made from 100% malted barley at a single distillery. Single malts can be anywhere Whiskey is made. (See also: BevX Scotch Whisky page.)

Smoke / Smoky

Charred, campfire-like aromas from peated malt or heavily toasted barrels.

Solera

Fractional blending system (used in some Rums, Sherries, Brandies) for consistent age and complexity. Check out our feature on Soleras where we break down how they work in detail.

Spicy

Pepper, cinnamon, clove, or ginger notes, prominent in rye or barrel-aged spirits.

Still (Pot and Column)

Generally, pot stills create spirits that are richer and more textured, while column stills make spirits that are lighter and, at times, more neutral. By volume, the vast majority of spirits are made in continuous/column stills. The choice of still is undoubtedly important, but a skilled distiller can achieve robust spirits in a column still as well as refined and delicate spirits from a pot still.

Sweet / Rich

Noticeable sweetness from residual sugars, barrel influence, or added liqueurs.

Tequila

Tequila is a specific, closely regulated, type of mezcal. The base ingredient is the mysterious Blue Agave plant that looks like a cactus but is actually a member of the lily family. The best Tequilas are made with 100% Blue Agave. (See also: BevX Agave Spirits page.)

Up

Cocktail shaken or stirred and served chilled in a martini glass without ice.

Vermouth

Vermouth is an aromatized and fortified wine, but I have included it here in the spirits section, as it is most often used as a spirit. What is aromatized? I’m glad you asked. Aromatized simply means adding fruit, spices, or herbs to create a desired aromatic and flavor profile. Fortified simply means that a neutral spirit was added to the wine to better preserve the wine and botanical blend. Vermouth is both aromatized and fortified. (See also: BevX Aperitifs & Vermouth page.)

Vodka

Defining Vodka is easy. Understanding its nuances is tricky. Vodka can be made from any material — any fermentable grains, fruit, or sugars — and must be distilled to or above 190 proof (95% ABV). The required high degree of distillation is Vodka’s most critical factor. There is also no defined Vodka zone, as there is for Tequila, Cognac, or Bourbon. Anyone, anywhere, can make it. It is prized for its subtlety and its ability to marry with most any cocktail ingredient. (See also: Clarity on Vodka.)

Wash / Wine

The fermented liquid (low-alcohol beer-like or wine-like) that is distilled into spirits.