Daiquiri
Classic cocktail made from rum, lime juice and sugar syrup. Originally from Cuba, the daiquiri is a symbol of tropical cocktails and is often served in different variations (e.g. strawberry or banana daiquiri).
Decanter
A vessel, usually made of glass or crystal, used for decanting and serving wine and sometimes high-end spirits such as whisky and brandy. Decanting removes sediment and allows the aromas to develop better.
Decanting
A process in the brewery in which beer is transferred from one lager barrel to another in order to remove yeast sediment and improve its clarity and flavour maturity.
Deductive tasting
A method of evaluating wines and spirits by drawing logical conclusions about origin, production and quality from visual, aromatic and gustatory cues. This technique is often used by sommeliers and spirits connoisseurs.
Degree Oechsle
Unit of measurement for the density of the must, which is measured before fermentation into wine. It indicates how much sugar is contained in the must, which is later fermented into alcohol. A high Öchsle number indicates a potentially higher alcohol content of the wine.
Demerara Rum
Rum distilled in Guyana from the sugar cane juice of the Demerara Valley. It is known for its rich, sweet and slightly smoky taste and is often enjoyed in cocktails or on its own.
Denomination of Origin
Legal protection that ensures that only products that were produced in a specific geographical area and meet certain quality standards may bear the name of the region. Examples are cognac or Scotch whisky.
Dephlegmator
A device in the distillation apparatus that increases the efficiency of distillation through condensation and selective recirculation of the vapors. It is often used in the production of high-proof spirits to improve the purity of the distillate.
Digestif
An alcoholic beverage typically served after a meal to aid digestion. Examples of digestifs include brandy, cognac and some liqueurs.
Dilution
The process of diluting a spirit with water. This is often done after distillation to reduce the alcohol content and increase drinkability.
Direct fire distillation
A traditional method of distillation in which the still is heated directly over a source of fire. This method is often used in the production of Scotch whisky and can create additional flavor nuances through the heat.
Distillate
The liquid product obtained by distilling an alcohol-containing liquid. It is the basis for most spirits before it is matured or further processed.
Distilled gin
Gin obtained by redistilling ethanol with the addition of juniper berries and other botanicals. This process produces a particularly pure and aromatic gin.
Distilled spirits
Alcoholic beverages produced by distilling fermented grain, fruit or other sugar sources. Examples include whisky, rum and vodka.
Distiller
The person or company that produces spirits by distillation. Distilleries vary in size and specialization from small craft businesses to large industrial producers.
Dock Glass
A traditional, thick-walled drinking glass that was originally used in harbour docks to minimize the risk of breakage. Today it is popular as a nostalgic element in some bars.
Double distillation
The process in which a liquid is distilled twice to increase purity and alcohol content. This process is often used in the production of Irish and Scotch whisky.
Double gold medal
An award given at spirits competitions when a product receives the highest score from all the judges. It is regarded as high recognition for outstanding quality.
Dram
Scottish unit of measurement for alcohol, especially whisky, which is roughly equivalent to a small sip. A "wee dram" is often offered in social gatherings.
Drip tray
Used under taps in bars to catch excess drink and drips. This keeps the bar clean and prevents waste.
Dry
Designation for wines that contain very little residual sugar. Dry wines do not taste sweet.
Dry gin
Dry Gin is a gin to which no artificial sweeteners are added. It is the predominant style for classic gin cocktails such as the Dry Martini.
Dry Martini
A cocktail made with gin and dry vermouth, often garnished with an olive or lemon peel. This cocktail is known for its clarity and strong, dry taste.
Dry Vermouth
Dry Vermouth is a flavored, fortified wine that contains less sugar than sweet vermouth and is often used in cocktails such as martinis.
Dubonnet
A French aperitif made from wine flavored with herbs and spices. It is known for its bittersweet taste and is often enjoyed neat or in cocktails such as the Dubonnet.
Dutch gin
Also known as genever, a type of gin produced in the Netherlands and Belgium that differs from other types of gin due to its malty flavor.
Duty Free
Products, especially spirits, which are sold tax-free in special stores at international airports, on board airplanes or on Helgoland.
Duty Paid
A term indicating that all relevant taxes have been paid on the goods in question. In the case of spirits, it is used to indicate that the product price includes all statutory taxes.
Dyer's Bitters
A special type of bitters traditionally used to flavor and enhance cocktails. It offers a complex blend of herbs and spices that add depth and character.
Dynamometer
A device used in the spirits industry to measure force and pressure during the distillation process. This helps to ensure the efficiency and safety of production.
Damson Gin
A liqueur made by infusing Damson plums in gin. This liqueur is characterized by its sweet and sour taste and dark purple color and is often used neat or in cocktails.