Falernum
A sweet, aromatic syrup or liqueur from the Caribbean that is often used in tiki and tropical cocktails. It contains flavors of lime, almond, ginger and sometimes clove or vanilla. A well-known cocktail with falernum is the Zombie.
Federweißer
Young, still fermenting wine that is very popular during the grape harvest in Germany and Austria. Federweißer is sweet, slightly alcoholic and must be stored in a cool place so as not to accelerate fermentation.
Fermentation
The process by which sugar is converted into alcohol and carbon dioxide by yeast. This is a fundamental step in the production of beer, wine and other alcoholic beverages.
Fernet
Bitter, aromatic herbal liqueur from Italy that is often drunk as an after-dinner digestif. Fernet consists of various herbs and spices infused in alcohol, including saffron, myrrh and camomile.
Filtration
A process in which solid particles are removed from a liquid to increase the clarity and purity of spirits and other beverages. This can be done using paper filters, charcoal or other filtration media.
Fining
A process used in winemaking to remove colloids and other suspended solids that can cause cloudiness. Commonly used clarifying agents are gelatine, egg white and bentonite.
Finish
This term describes the aftertaste and lingering flavors of a beverage after swallowing. In whisky, finish often refers to the subtle nuances of flavor that are influenced by the type of cask used.
Fino Sherry
A dry, very light-colored sherry from the Jerez region of Spain. Fino is known for its subtle, almond-like flavor and should be served chilled.
Flambéing
A cooking method in which alcohol is poured over a dish and then set alight to create a spectacular flame pattern and evaporate most of the alcohol.
Flavorings
Additives that are used to improve or change the taste and smell of spirits. They can be natural or artificial.
Flavored vodka
Vodka to which flavors have been added during or after distillation. Popular flavors include lemon, pepper and vanilla. These vodkas are often used in cocktails.
Floc
Visible lumps formed by the aggregation of proteins and other compounds during beer fermentation. Floc is important for clarifying the beer after fermentation.
Flor
A layer of yeast that forms on the surface of some wines, e.g. fino sherry, during maturation and protects them from oxidation.
Frangelico
Italian hazelnut liqueur with a sweet taste and pronounced nutty aroma. It is often used in desserts and cocktails.
Frappé
Cold, shaken or stirred drink that is often served with coffee or cocktails. In the bar scene, it can also be crushed ice.
Freezer
Device for freezing food or drinks. It is used in bars to cool glasses quickly or to bring spirits to a very low temperature.
French 75
A classic cocktail made from gin, champagne, lemon juice and sugar syrup. It is known for its strong but refreshing character.
French Connection
A cocktail made with cognac and amaretto. The drink is easy to prepare and offers a sweet, rich combination of flavors.
French Oak
Oak wood from France that is often used for the production of wine and whisky barrels. French oak is known for its fine grain and the subtle aromas it exudes.
Fruit brandy
A distillate made from various types of fruit. The fruit is first fermented and then distilled to obtain the alcohol. Well-known Fruit brandys are apple brandy and Williams pear brandy.
Fruit liqueur
A liqueur produced by infusing or distilling fruit, often in combination with sugar and other flavorings. Popular varieties include orange and raspberry liqueur.
Fusel oils
By-products of alcoholic fermentation, which can lead to unpleasant flavors and odors in higher concentrations. In small quantities, however, they can contribute to the complexity of the flavor.
Fuzzy Navel
A sweet cocktail made from peach liqueur and orange juice. It is known for its simple, fruity taste and accessibility.
Firkin
Smaller barrels often used to store or transport spirits. They can accelerate maturation as the ratio of wood surface to liquid is greater than in larger barrels.