Cachaça
Brazilian schnapps made from fermented sugar cane juice. Cachaça is the main ingredient in the famous Caipirinha cocktail. It is similar to rum, but is produced exclusively in Brazil and has a fresher, grassier aroma.
Calvados
Apple brandy from Normandy in France, distilled from apple cider and matured in oak barrels. Calvados is known for its complex, fruity and often slightly spicy taste.
Campari
Bitter Italian liqueur, known for its deep red color and bittersweet taste. Campari is a popular ingredient in cocktails such as Negroni or Americano.
Canadian whisky
Whisky produced in Canada, which is often softer and milder than American whisky. Canadian whisky must be matured in barrels for at least three years and often contains a mixture of rye, corn and barley.
Cane spirit
An alcoholic distillate made from sugar cane in various parts of the world. In contrast to rum, which is often dark and sweet, cane spirit is usually clear and pure.
Cane sugar
Sugar obtained from sugar cane and a common ingredient in the production of rum.
Caramel coloring
A colorant that is added to many spirits to achieve a uniform color. It has no effect on the taste and is often used in whisky and some types of rum.
Caraway
A liqueur made from caraway, coriander, and fennel, which is very popular in German and Eastern European cuisine.
Cask
A container, often made of wood, used for the storage and maturation of spirits such as whisky, wine, or beer. Barrels have a major influence on the taste and aroma of the drinks stored in them, as they release wood aromas.
Cask Strength
A term for spirits that are bottled directly from the cask without the usual dilution with water. These spirits are more intense and offer a richer taste experience.
Cellar Master
The person responsible for overseeing the maturation process of spirits in a warehouse. The cellar master plays a crucial role in developing the flavor and quality of the stored spirits.
Chambord
A French raspberry liqueur made from red and black raspberries, vanilla from Madagascar, Moroccan lemon peel, honey and cognac. Chambord is known for its deep, rich flavor and is often used in cocktails or as a digestif.
Champagne cocktail
A classic cocktail made by adding sugar, bitters and cognac to champagne. Lemon peel is often added to enhance the flavor.
Charcoal filtration
A purification process in which spirits are filtered through activated charcoal to remove impurities and unwanted flavors. This is an important step in the production of many vodka brands.
Chartreuse
A French herbal liqueur that has been produced by the monks of the Grande Chartreuse since the 18th century. There are two main varieties: Chartreuse Verte (green) and Chartreuse Jaune (yellow), which differ in aroma and alcohol content.
Chaser
A drink that is consumed after a spirit, often to soften its strong flavor. Popular chasers are beer after a shot of whisky or juice after a shot of tequila.
Château
A French term often used in connection with wine estates, but can also refer to distilleries with their own land and production facilities.
Cherry brandy
Liqueur made from cherries and cherry juice with the addition of alcohol and sugar. Cherry brandy can be drunk neat or used in cocktails such as the Singapore Sling.
Citric acid
Citric acid is a natural preservative and acidifier found in many fruits, especially citrus fruits. It is used in the production of spirits to adjust the acid balance and increase the freshness of liqueurs and other spirits.
Citrus
Citrus fruits are important flavor carriers in many spirits and cocktails. Limes, lemons, oranges and grapefruits are frequently used ingredients in mixology.
Claret
British term for Bordeaux wine, but also used to describe a particular color and flavor in cocktails containing red wine.
Clarification
A process in which cloudy substances are removed from spirits to make them clearer and purer. This can be done by filtration or sedimentation.
Classic cocktail
A cocktail that represents an established standard in the history of mixology. Examples include the Martini, Manhattan and Old Fashioned.
Cognac
A type of eau-de-vie produced in the Cognac region of France. Cognac must be made from specific grape varieties and matured in oak barrels.
Cointreau
A French orange liqueur known for its clear, sweet and strong orange flavor. Cointreau is an important ingredient in many cocktails, including the margarita.
Cold Compounding
A method of flavoring spirits in which flavors and essences are added after distillation, rather than using the ingredients during distillation.
Collins glass
A tall, slender glass typically used for cocktails such as Tom Collins. It is ideal for serving drinks with lots of ice and carbonated mixers.
Column still
A type of still used for the continuous distillation of spirits such as whisky and vodka. Column stills allow for very efficient and controlled distillation.
Congener
Chemical compounds produced during fermentation and distillation that contribute significantly to the taste and smell of spirits. They are often responsible for the complexity and character of a spirit.
Corn whiskey
An American whiskey that is mainly made from corn. Corn whiskey must contain at least 80% corn in the mash and is often matured in used or untreated oak barrels.
Cosmopolitan
A modern cocktail made from vodka, triple sec, cranberry juice and freshly squeezed lime juice. The Cosmopolitan became particularly popular in the 1990s thanks to the TV series "Sex and the City".
Cream liqueur
A liqueur that combines cream with spirits such as whisky, rum or brandy. A well-known example is the Irish Baileys.
Curaçao
A liqueur that originally comes from the island of Curaçao and is made from the dried peel of Lahara oranges. Curaçao is available in various colors, including blue, which is used in many tropical cocktails.