Sage
A type of herb used in the production of spirits and liqueurs to give them a strong, slightly bitter flavour. Sage is often used in herbal liqueurs and some cocktails.
Sake
Traditional Japanese rice wine made by fermenting rice, the starch of which is converted into sugar. Sake is often served warm and has a variety of flavour profiles, from sweet to dry.
Sambuca
A sweet, strong Italian liqueur usually made from aniseed, star anise and sugar. It is often served as an after-dinner digestif, sometimes with coffee beans as "con la mosca".
Sangria
A popular Spanish drink consisting of red wine, fruit, a little sugar, orange juice and sometimes brandy or other spirits. Sangria is served cold and is particularly popular in summer.
Sauvignon Blanc
A white grape variety best known for its crisp, fresh wines, which often have flavours of green pepper, gooseberries and tropical fruits. Popular Sauvignon Blanc wines come from New Zealand and France.
Schnapps
Generic term for a variety of clear spirits produced by distilling fruit juices, cereals or other agricultural products. In Germany, the term is often used for fruit brandies.
Scotch Whisky
Scotch whisky, also known as Scotch, is a type of whisky produced in Scotland in accordance with strict legal regulations. Scotch is traditionally made from malted barley (single malt Scotch) or a blend of barley and other grains (blended Scotch). One of the special features of Scotch is the minimum storage period of three years in oak casks, which gives the whisky its distinctive taste profile, which can range from mild and fruity to strong and smoky. The region in which it is produced has a significant influence on the taste, with regions such as Islay, Speyside and the Highlands producing characteristic styles. Scotch whisky enjoys worldwide recognition and is a symbol of tradition and quality craftsmanship.
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Schwarzbier
A dark lager beer from Germany known for its malty flavour and dark colour. It is less bitter than many dark beers and often has chocolate and coffee flavours.
Sec
French term meaning "dry" in the wine world. In the context of champagne, it refers to a sweeter version that contains more sugar after the second fermentation.
Secondary fermentation
Brewing process in which the beer is further fermented after the first fermentation in order to refine the taste and integrate the carbon dioxide in a more natural way.
Sekt
German sparkling wine, similar to Champagne, but often produced using different production methods. Sparkling wine can be made from a variety of grapes and ranges from dry to sweet.
Sherry
A fortified wine from Spain, particularly from the region around Jerez. Sherry has a wide range of styles, from dry and nutty to sweet and full-bodied.
Shiraz
Another name for the Syrah grape, especially in Australia and South Africa. Shiraz wines are known for their strong tannins and flavours of dark fruits and spices.
Shot
A small drink or a small amount of a spirit, typically 20ml, often served in a small glass and drunk in one go.
Single Barrel
A term used on spirit labels to indicate that the contents come from a single barrel. This can lead to a unique flavour profile as there is no blending with other casks.
Single malt
Whisky made exclusively from malted barley in a single distillery. Single malts are known for their complex variety of flavours and their geographical characteristics.
Slibovitz
A traditional plum brandy from the Balkans, known for its strong, clear flavour. Often homemade, it is a favourite digestif in the region.
Sloe gin
A liqueur made from sloes (a type of wild plum) and gin. The liqueur is sweet, has a characteristic dark red colour and a fruity aroma.
Sour malt
Malt used to lower the pH value in beer production. It improves the balance of the beer and supports the action of the yeast during fermentation.
Sour mash
A process in whisky production in which part of the mash from a previous distillation is used to regulate the consistency and pH value of the new batch.
Sparkling wine
A wine that has a lower carbon dioxide content than sparkling wine and is slightly sparkling. Prosecco and some varieties of Frizzante are examples of sparkling wine.
Spätlese
German wine term that refers to late-harvested grapes that have had more time to ripen on the vine and therefore often have a higher sugar content. Late harvest wines can range from dry to sweet and are often very aromatic.
Spring water
Water that comes directly from a spring and is often used for the production of high-quality spirits due to its purity and low mineral content. Spring water is essential for the production of products such as vodka, where the clarity of the water influences the flavor and quality.
Spicy
A flavor often associated with aromas such as pepper, cloves and cinnamon. Spirits that are described as spicy often have a pleasant sharpness or an intense aroma.
Stirrer
A device used in distilleries and breweries to stir the mash or wort during production to ensure a consistent consistency.
Sugar cane
Sugar cane is the most important raw material for the production of rum and cachaça. It is fermented and distilled to make these spirits, with the different production processes and terroir shaping the unique flavor profiles of these drinks.
Sugar cane schnapps
Sugar cane schnapps, often referred to as cachaça or rhum agricole, is distilled directly from the juice of the sugar cane, unlike rum, which is often made from molasses. These liqueurs are particularly popular in Brazil and on the French Caribbean islands.
Sulphur dioxide
A preservative often used in wine production to prevent oxidation and bacterial growth. It is also known for its role in the debate about wine allergies and intolerances.
Smouldering
A burning process in which materials are burnt slowly and with little oxygen to produce smoke, used for example in the production of smoked beer.