Absinthe. An herbal liqueur from France (also made in the Czech Republic and Bulgaria)that is strictly regulated for containing a small amount of a nerve-damaging ingredient called alpha thujone. It is illegal to purchase Absinthe in the United States due to its extremely high alcohol content.
Acetaldehyde. A by-product of the human liver when metabolising alcohol that prompts inflammation and may stimulate the immune system.
Adjunct. Any cereal grain added to malted barley in making beer. Also called a malt adjunct or grain adjunct.
Aging. The storing of wine or spirits in wooden casks for a period of time to improve flavour.
Aguardiente (ah-GWAHR-dee-EN-tay). The Mexican name for rum whose sugar-cane-based spirits exceed 50 percent.
Ah-so. A wine-opening device that consists of two prongs, which are wedged into the neck of the bottle between the cork and the glass and twisted
.Alberino (al-behr-EEN-yoh). A grape that makes a popular Spanish white wine of the same name, full-bodied and lightly sweet.
Alcohol and Tobacco Tax and Trade Bureau. A federal agency in the U.S. Treasury Department responsible for licensing, taxing, and regulating the labelling of alcohol and tobacco products sold in the United States. Abbreviated TTB.
Alcoholic. A person who is addicted to alcoholic beverages.
Alcoholic beverage. A potable liquid containing .5 percent or more of ethyl alcohol (bydefinition under federal law).
Alcoholism. An addiction to alcoholic beverages.
Ale. A malt beverage (beer) made by top fermentation at lukewarm temperatures.
Alembic, alambic. A copper pot still used in distilling Cognac.
Altbier. German for old beer, made in a traditional Rhineland style using both ale and lager techniques. Known for a coppery red color and very hoppy flavor; top-fermented and cold layered.
Amaretto. An almond-flavoured liqueur.
Ambience. Another term for atmosphere; the overall sensory and psychological impact of surroundings.
Amphora. Airtight clay containers that the ancient Greeks used for wine storage. See pitching.
Anejo tequila. A tequila that has been aged in wood for at least one year. The word anejo means "aged" in Spanish.
Angostura (ANN-goh-STIR-ra). Condiment bitters from Trinidad.
Anisette. A generic name for a sweet liqueur made with anise seed, fruit peels, and other herbs.
Annealing. The slow-cooling process used to harden melted glass; part of the process of making glassware.
Aperitif (a-PAIR-ih-TEEF). 1. A fortified wine flavoured with herbs and spices. 2. A wine served as an appetizer before a meal.
Appellation controlee (ah-pel-la-SEE-awn kawn-tro-LAY). A phrase on a French-wine label indicating that the wine comes from the controlled area named and meets its strict legal standards.
Applejack. A U.S. brandy distilled from apple cider and aged in wood.
Apricot brandy. On a U.S. bottle, a brandy made from apricots. On an imported bottle, an apricot-flavoured liqueur made from brandy.
Approved Viticultural Appellation. The U.S. counterpart of the European appellation system;the phrase is applied to a unique vineyard area officially defined and controlled. Abbreviated AVA.
Aquavit (ah-kwa-VEET). A Norwegian spirit (spelled akvavit in Denmark) much like vodka;made from potatoes, and most often flavoured with caraway.
Aqua vitae (OCK-wah VY-tah). An early Latin term for a distilled spirit. The literal translation is water of life.
Arak, arrack. A brandy-like rum from Indonesia, aged in The Netherlands.
Armagnac (AR-mun-yak). A brandy made in the Armagnac district of France.
Aroma. A fruity or flowery scent of a wine, beer, or spirit.
Aromatized wine. A fortified wine to which aromatic herbs and spices have been added,such as vermouth.
Assorted discount. A price reduction based on quantity purchases: i.e., "Buy five cases and get a 20-percent discount." Also called a multiple-brands discount.Astringent. A wine-tasting term referring to an aspect of the wine that makes the mouth pucker.
Auslese (AUSCH-lay-za). A German wine made from particularly ripe grapes picked very selectively in bunches.
Acetaldehyde. A by-product of the human liver when metabolising alcohol that prompts inflammation and may stimulate the immune system.
Adjunct. Any cereal grain added to malted barley in making beer. Also called a malt adjunct or grain adjunct.
Aging. The storing of wine or spirits in wooden casks for a period of time to improve flavour.
Aguardiente (ah-GWAHR-dee-EN-tay). The Mexican name for rum whose sugar-cane-based spirits exceed 50 percent.
Ah-so. A wine-opening device that consists of two prongs, which are wedged into the neck of the bottle between the cork and the glass and twisted
.Alberino (al-behr-EEN-yoh). A grape that makes a popular Spanish white wine of the same name, full-bodied and lightly sweet.
Alcohol and Tobacco Tax and Trade Bureau. A federal agency in the U.S. Treasury Department responsible for licensing, taxing, and regulating the labelling of alcohol and tobacco products sold in the United States. Abbreviated TTB.
Alcoholic. A person who is addicted to alcoholic beverages.
Alcoholic beverage. A potable liquid containing .5 percent or more of ethyl alcohol (bydefinition under federal law).
Alcoholism. An addiction to alcoholic beverages.
Ale. A malt beverage (beer) made by top fermentation at lukewarm temperatures.
Alembic, alambic. A copper pot still used in distilling Cognac.
Altbier. German for old beer, made in a traditional Rhineland style using both ale and lager techniques. Known for a coppery red color and very hoppy flavor; top-fermented and cold layered.
Amaretto. An almond-flavoured liqueur.
Ambience. Another term for atmosphere; the overall sensory and psychological impact of surroundings.
Amphora. Airtight clay containers that the ancient Greeks used for wine storage. See pitching.
Anejo tequila. A tequila that has been aged in wood for at least one year. The word anejo means "aged" in Spanish.
Angostura (ANN-goh-STIR-ra). Condiment bitters from Trinidad.
Anisette. A generic name for a sweet liqueur made with anise seed, fruit peels, and other herbs.
Annealing. The slow-cooling process used to harden melted glass; part of the process of making glassware.
Aperitif (a-PAIR-ih-TEEF). 1. A fortified wine flavoured with herbs and spices. 2. A wine served as an appetizer before a meal.
Appellation controlee (ah-pel-la-SEE-awn kawn-tro-LAY). A phrase on a French-wine label indicating that the wine comes from the controlled area named and meets its strict legal standards.
Applejack. A U.S. brandy distilled from apple cider and aged in wood.
Apricot brandy. On a U.S. bottle, a brandy made from apricots. On an imported bottle, an apricot-flavoured liqueur made from brandy.
Approved Viticultural Appellation. The U.S. counterpart of the European appellation system;the phrase is applied to a unique vineyard area officially defined and controlled. Abbreviated AVA.
Aquavit (ah-kwa-VEET). A Norwegian spirit (spelled akvavit in Denmark) much like vodka;made from potatoes, and most often flavoured with caraway.
Aqua vitae (OCK-wah VY-tah). An early Latin term for a distilled spirit. The literal translation is water of life.
Arak, arrack. A brandy-like rum from Indonesia, aged in The Netherlands.
Armagnac (AR-mun-yak). A brandy made in the Armagnac district of France.
Aroma. A fruity or flowery scent of a wine, beer, or spirit.
Aromatized wine. A fortified wine to which aromatic herbs and spices have been added,such as vermouth.
Assorted discount. A price reduction based on quantity purchases: i.e., "Buy five cases and get a 20-percent discount." Also called a multiple-brands discount.Astringent. A wine-tasting term referring to an aspect of the wine that makes the mouth pucker.
Auslese (AUSCH-lay-za). A German wine made from particularly ripe grapes picked very selectively in bunches.
sources: (http://www.hotelmule.com/)
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