Barrique
A small wooden barrel traditionally used for ageing wine and spirits to add flavours and tannins. Examples of spirits matured in barrique barrels include some premium cognacs and whiskies.
Batch
Designates a specific quantity or batch of a product that has been produced under identical conditions. In spirits production, the term "small batch" is often used when production is limited.
Batch distillation
A distillation process in which the mash is distilled in batches. This enables more precise control of the end product compared to continuous distillation.
Bar spoon
A long, thin spoon used specifically for stirring and mixing cocktails. It helps to mix the ingredients effectively without losing the carbonation.
Barrel Char
The charring of the inside of a wooden barrel prior to the maturation of spirits such as whisky. Barrel char contributes significantly to the development of color and flavor.
Barrel proof
This term indicates that a spirit has been bottled at the strength at which it came out of the barrel, without any additional water being added. Such spirits offer an intense flavour experience.
Barreling
The filling of spirits into barrels for maturation. Barreling allows the spirits to absorb the aromas of the wood and develop their characteristic color.
Bartender
A person who works professionally in a bar and prepares drinks, especially cocktails. A good bartender knows a variety of recipes and techniques.
Barware
Collective term for equipment and utensils used in bars, including shakers, jiggers and strainers. Professional bar accessories are essential for the precise preparation of cocktails.
Bas-Armagnac
A high-quality variant of Armagnac that comes from the Bas-Armagnac region in France and is known for its depth and complexity. Bas-Armagnac is often referred to as the finest form of Armagnac.
Beer spirit
A distillate obtained from beer in a similar way to whisky. One example is the German "Bierschnaps".
Bitter
An alcoholic beverage obtained by infusing herbs, barks and other herbal ingredients. Bitters are often used as an additive in cocktails, e.g. Angostura Bitters in a Manhattan.
Blackstrap Rum
A dark rum, often made from sugar cane molasses and rich in flavors such as caramel and spices. Blackstrap rum is particularly popular for cocktails that require a strong rum note.
Blend
A term used in spirits and wine production to describe the mixing of different batches or varieties in order to obtain a uniform end product. Many Scotch whiskies are blends of different malt and grain whiskies.
Blended whisky
Blended whisky is a type of whisky produced by blending different types of whisky, usually a combination of malt whisky (made from malted barley) and grain whisky (made from different types of grain such as wheat or corn). This process allows producers to create a consistent flavor profile that remains the same year after year. Blended whisky is popular worldwide and includes well-known brands such as Johnnie Walker and Chivas Regal. The blend of different types of whisky often gives blended whisky a balanced, smooth flavor that is well suited for drinking neat, on ice or in cocktails.
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Blue Curaçao
A sweet liqueur made from the dried peel of Lahara oranges grown on Curaçao. The liqueur is known for its bright blue color and is often used in tropical drinks.
Bock bags
A special bottle shape that is particularly typical for wines from the German region of Franconia, but can also be used for spirits. The shape is round and bulbous.
Bordeaux barrel
A large wooden barrel that was originally used to store Bordeaux wine, but can also be used to mature spirits such as whisky. These barrels have a capacity of around 225 litres.
Bourbon
American whisky made from a mash with at least 51% corn and matured in new, charred oak casks. Examples include Jim Beam and Maker's Mark.
Botanicals
Plant ingredients used in the production of spirits to add flavour and aroma. Gin is known for its botanicals such as juniper, coriander and citrus fruits.
Bottle ageing
The ageing process of a spirit in the bottle after bottling. In contrast to barrel ageing, the flavour develops more slowly due to the stability of the closed system.
Bottled beer
Beer that is bottled and often pasteurized to extend its shelf life. Unlike draught beer, bottled beer can be stored for longer periods of time.
Bottling
Bottling is the process by which a spirit is transferred from a barrel or tank into bottles to prepare it for sale or consumption. Bottling is often carried out under strict quality controls to ensure that the spirit retains its characteristic taste.
Bottom fermented
A brewing process that uses special yeast strains that work at lower temperatures and settle to the bottom of the fermentation tank. Examples of bottom fermented beers are pilsners and many types of lager. It's also used in the production of high-quality sparkling wine or champagne, in which the second fermentation takes place in the bottle, resulting in finer bubbles.
Bottom fermenting yeast
Yeast that settles at the bottom of the fermentation vessel and is typically used in the production of bottom-fermented beers such as lager. Bottom fermenting yeasts ferment more slowly and at lower temperatures than top-fermenting yeasts.
Bottom lager
A lager that is fermented and stored at lower temperatures, resulting in a smoother, purer flavour. This term is sometimes used as a synonym for lager.
Brandy
Alcohol obtained by distilling wine and matured in wooden barrels. Cognac and Armagnac are special forms of brandy from France.
Brewing wort
The sugary solution produced when ground malt is mixed with water and then fermented to produce beer or whisky. The wort is the first step in the production of alcohol.
By-product
Product resulting from the production of spirits, e.g. pomace from wine production, from which grappa can be distilled.