glossary

Infuse

(v.) The practice of steeping herbs, spices, or fruits in alcohol to transfer flavor to the liquid. There are two basic ways of flavoring alcohol: during the distillation process, in…

glossary

House

(adj.) Usually inexpensive spirits or wine that a bar or restaurant serves unlabeled, often referred to as “well.” The quality of the establishment is usually directly correlated with the level…

glossary

Finger

(n.) This measurement of liquid is determined by finger width against a glass. (e.g. “I’d like two fingers of whiskey.”) The usage is growing increasingly infrequent, as finger width is…

glossary

Eau de Vie

(n.) This type of brandy is made from distilling fermented fruit, most often tree fruits and berries, such as plums (mirabelle), pears (poire), raspberries (framboise) and cherries (kirsch). The final…

glossary

Dram

(n.) Derived from the Scottish-Gaelic term meaning “drink,” a dram originally indicated a liquid measurement equaling one-eighth of an ounce, just larger than the size of a teaspoon. Colloquially, the…

glossary

Distillation

(n.) A chemical process used to make high-alcohol spirits, distillation separates ethanol (drinking alcohol) from water. The basic steps: A mix of ethanol and water, usually derived from fermentation, is…

glossary

Cognac

(n.) This grape brandy is made in the Charente region of France. The Dutch invented cognac in the 17th century after experimenting with different types of French wine as a…

glossary

Cask

(n.) Wooden barrels, or casks, have been used for millennia to transport liquids throughout Asia and Europe, falling out of favor only relatively recently with the advent of modern packing…

glossary

Canadian Whisky

(n.) Legally, Canadian whisky must be distilled from fermented grains, aged for three years in wood casks and bottled at 80 proof or higher. The fermented grain mash—usually made of…