Oenology
The science of oenology, which deals with the production and analysis of wine. Oenologists specialize in the various stages of winemaking, from grape harvesting to bottle ageing.
Off-label use
The use of products or processes in a way that does not comply with official specifications. In the context of spirits, this can be the use of an additive that is not specifically authorized for the production of spirits.
Old Fashioned
A classic cocktail made with whisky, sugar, bitters and a slice or peel of orange. It is traditionally served in a short tumbler glass and is considered one of the oldest known cocktails.
Oloroso
A type of sherry characterized by oxidative maturation, which gives it a darker color and a stronger taste. Oloroso is known for its nutty and caramel flavors.
On the rocks
Serving method for spirits where the drink is poured over ice cubes. This is particularly popular with whisky to slightly soften the flavors and chill the drink.
Orange Bitter
A bitter liqueur with a pronounced orange flavor that is often used as an ingredient in cocktails such as the classic Martini. Orange Bitter gives drinks a subtle, citrusy bitterness.
Orange liqueur
A sweet liqueur made from oranges and alcohol. Examples of orange liqueurs are Cointreau and Grand Marnier, which are often used in cocktails such as margaritas.
Organic
Refers to products that are organically grown and produced without synthetic fertilizers or pesticides. In the spirits sector, there are more and more certified organic products that guarantee sustainable production.
Ouzo
A traditional Greek aniseed schnapps obtained by distilling alcohol in the presence of aniseed. Ouzo has a strong licorice taste and is often drunk diluted with water.
Oxidation
A chemical process in which a substance reacts with oxygen. In the production of spirits, oxidation can lead to a change in color and taste, which plays an important role in the maturation of wine and whisky.
Oxidizing agents
Chemicals that are used to promote an oxidation reaction. They are used in the food and beverage industry to influence certain properties such as color and shelf life.
Ozone treatment
A disinfection and sterilization process in which ozone is used to kill microorganisms.