Beverage Glosarry Terms Cheers

First Edition, 2009

ISBN 978 93 80075 42 6

© All rights reserved.

Published by: Global Media 1819, Bhagirath Palace, Chandni Chowk, Delhi-110 006 Email: [email protected]

Table of Contents 1. Alcohol Glossary 2. Beer Dictionary 3. Cocktail Glossary A-F 4. Cocktail Glossary G-M 5. Cocktail Glossary N-Z 6. Coffee Glossary 7. Dairy Glossary 8. Tea Glossary 9. Whiskey Index 10. Whiskey Glossary A-B 11. Whiskey Glossary C-K 12. Whiskey Glossary L-Z 13. Wine Glossary A-E 14. Wine Glossary F-N 15. Wine Glossary O-Z

A Absinthe is a spirit drink made with aromatics including star anise, fennel seed, and crushed wormwood leaves. It is green in color but turns white when water is added. Ades are tall warm-weather drinks consisting of sweetened lemon or lime juice and distilled spirits, garnished with fruit. They may include plain or soda water. Alcohol refers to ethyl alcohol or ethanol, the type found in alcohol beverages. It is also commonly used to refer to alcohol beverage in general. The word alcohol is from the Arabic "al kohl," meaning the essence. Alcohol equivalence refers to the fact that a bottle or can of beer, a five-ounce glass of dinner wine, or a shot of distilled spirits (or a mixed drink) all contain equivalent amounts of alcohol. To a breathalyzer, they're all the same. Alcohol monopoly prohibits the sale of alcohol beverages (either all forms or specific forms, such as beer, wine, or spirits) by anyone other than the state or a state agency. It does not operate to the advantage of the consuming public in that it eliminates competition and dramatically restricts brand choice. Alcohol-related auto accidents are defined by the US National Highway Traffic Safety Administration to include any and all accidents in which any alcohol has been consumed, or believed to have been consumed, by the driver, a passenger or a pedestrian associated with the accident. Thus, if a person who has consumed alcohol and has stopped for a red light and is rear-ended by a completely sober but inattentive driver, the accident is listed as alcohol-related, although alcohol had nothing to do with causing the accident . Alcohol-related accidents are often mistakenly confused with alcohol-caused accidents. Ale is a style of beer made with a top-fermenting yeast. Ales are typically hearty, robust and fruity. ALS is the abbreviation for administrative license suspension (sometimes known as administrative license revocation), which is the temporary and almost immediate removal of a person's license if the person refuses to take or pass a BAC test. Thus, ALS does not require a conviction to occur and appears to be an effective practice in reducing drunk driving. Amaretto is a liqueur with a slightly bitter almond flavor, made from apricot pits. American Council on Alcohol Problems is a temperance organization that promotes the control of consumption (more accurately called reduction of consumption) approach to reducing alcohol problems. Amontillado (ah-mon-tee-yah-doh) is a nutty dry sherry produced in Spain.

Anisette (ahn-i-set) is a fragrant liqueur made with anise seeds and having a licorice flavor. Anjou (ahn-zhew) a white wine from the Loire Valley of France. Anstie's limit is the amount of alcohol that Dr. Francis E. Anstie (1833-1874) proposed, on the basis of his research, could be consumed daily with no ill effects. It is 1.5 ounces of pure ethanol, equivalent to two and one-half standard drinks of beer, wine or distilled spirits. Today, we know that moderate alcohol consumption is associated with better health and greater longevity than is either abstention or heavy drinking. Anti-Saloon League was a major organization involved in bringing about national Prohibition in the US. It is now, combined with the American Temperance League, known as the American Council on Alcohol Problems and actively attempts to influence public policy. It promotes the control of consumption (more accurately called reduction of consumption) approach to reducing alcohol problems. See control of consumption. Aperitif (ah-pair-ee-teef) is an alcohol beverage that is typically flavored with herbals such as fruits, seeds, flowers or herbs. Appelation contrôlleé refers to the French system introduced in 1855 designed to regulate the variety of grapes, quantity produced and geographic origin of wines that bear a specific place name, such as Champagne or Chablis. Applejack is a sweet apple-flavored brandy. Aqua vitae or "water of life" is the original name given to distilled spirits, which were first made for medicinal and health purposes. Scientific medical research has now made clear that the moderate use of distilled spirits or any other alcohol beverage is associated with better health and greater longevity than is either abstinence or heavy drinking. Argmanac is a grape brandy produced in the Gers district of Southern France. It is aged in hard, black oak from Gascony.

B BAC is the abbreviation for blood alcohol concentration or the proportion of alcohol in a person's blood. For example, 80 milligrams of alcohol in 100 milliliters of blood can be expressed as .08, .08% or 80mg%. Also referred to as blood alcohol level or BAL. Bacchus (bock-us) is the mythological god who was said to have spread wine culture throughout Europe. Balthazar is a large bottle holding 12 liters or the equivalent of 16 standard bottles.

Barbera (bar-bear-ah) is a red grape grown in the Piedmont region of Italy. Barbados rum is a smoky-flavored rum produced on the island of Barbados. Barrel is a standard unit of volume. A US barrel is 31.5 gallons while a British barrel is 43.2 gallons. Barsac (bar-sack) is a dessert wine from the Sauternes region of France. BATF is the abbreviation for the Bureau of Alcohol, Tobacco and Firearms, an agency of the U.S. government that, until 2002, regulated those products. Under the Homeland Security Act of that year, BATF's alcohol beverage tax and regulatory functions were transfered to the new Tax and Trade Bureau. Beaujolais (bo-jo-lay) is a light, fruity red wine produced in the Beaujolais region of France. Beaujolais nouveau (bo-jo-lay noo-vo) is a light red wine from the Beaujolais region of France that is released after a few weeks of fermentation. Beer is a fermented beverage made from barley malt or other cereal grains. From the Latin dibere (to drink). Lager beer is a light, dry beer. Ale is heavier and more bitter than lager. Bock beer, porter and stout are progressively heavier, darker, richer and sweeter. Beer Institute is the trade organization for the malt beverage industry in the US. Belgian lace refers to the white pattern of foam from the head of beer that is left on a glass after the beverage has been consumed. Binge drinking traditionally and clinically refers to drinking in which the binger is continuously intoxicated for a period of at least two days, during which time the binger drops out of usual life activities such as going to work, meeting family responsibilities, etc. In recent years some activists have used the term to refer to situations in which a man consumes as few as five drinks in a day or in which a woman consumes as few as four drinks in a day. Such a misuse of the term dramatically increases the number of individuals who are categorized as bingers and has been criticized as misleading and deceptive by numerous professional organizations. Bitters is a type of aperitif or cordial with a bitter taste used primarily to flavor mixed drinks. Blanc (blahn) is French for white, as in Chenin Blanc, which is a white grape variety. Blind pig is another name for a speakeasy (see speakeasy). Perhaps called a blind pig because the establishment turned a "blind eye" to Prohibition or because consuming the often contaminated illegal alcohol beverages sold there sometimes caused blindness.

Blue laws, believed to be so-named because they were originally printed on blue paper in the 1600's, regulate both public and private conduct on the Sabbath. Historically, they have prohibited such things as shaving, dancing, singing, traveling, cooking, working and engaging in commerce. Today blue laws commonly prohibit the purchase of alcohol beverages on Sundays or Sunday mornings, in an effort to promote church attendance. Bock is a very strong lager beer traditionally brewed to celebrate the approach of spring. Bocks are typically full-bodied, malty and well-hopped. Bodega is a Spanish wine cellar. Also refers to a seller of alcohol beverages. Bordeaux (bore-doe) is a large wine growing region in southwestern France. Includes the areas of Medoc (meh-doc), Pomerol (paw-meh-rawl), St.Emilion (sant eh-mee-lyon) and Sauternes (saw-tairn). Botrytis Cinerea Bottled-in-bond whiskey is straight whiskey produced under US government supervision for tax purposes. Bottom fermentation occurs when saccharomyces carlsbergensis ("lager yeast") is used in fermentation. This strain of yeast settles to the bottom of a tank during fermentation. See top fermentation. Bourbon is a beverage that is distilled from a mash of at least 51% corn and aged in new charred oak barrels. It was first produced by Reverend Elijah Craig in Bourbon County, Kentucky. Brand name means proprietary name. The term originated from the practice among American distillers of branding (or burning into the wood) their names and emblems on their kegs before shipment. Brandy is a beverage distilled from wine or fermented fruit mash. The word is from the Dutch brandewijn, meaning burnt (or distilled) wine. Breathalyzer is a device used to measure blood alcohol concentration by measuring the alcohol content of a person's exhaled breath. Brief intervention is a technique used to help individuals either abstain or reduce their use of alcohol and can be very effective. Brown ale is a British-style, top-fermented beer that is lightly hopped and flavored with roasted and caramel malt. Brut (brute) refers to dry Champagne. It refers to brutally dry.

Burgundy is a wine district in France. It is generically used to refer to other wines that resemble those produced in Burgundy.

C Cabernet Sauvignon (cab-air-nay so-vee-n´yohn) is the most important red grape variety in the world. Calvados (col-va-dose) is apple brandy distilled from cider in the town of the same name in northern France where it is produced. Canadian whiskey is blended of straight whiskeys (usually rye corn and barley) distilled only in Canada under government supervision. Capsule is the foil that covers the cork and part of the neck of a wine bottle. Cassis (kah-seece) is a purple liqueur made from currants. Center for Alcohol Studies is the pioneering center for alcohol research located at Rutgers University. Century Council is an organization dedicated to reducing drunk driving and underage drinking. Chablis (shah-blee) is a dry white wine made from Chardonnay grapes in the Chablis region of France. It is also used generically to refer to other wines that resemble the wine produced in Chablis. Champagne is an effervescent wine made in the Champagne region of France, generally blended from several different years and from as many as 40 different wines. Occasionally a vintage is of such a superior quality that a vintage Champagne is produced. Sparkling wines from other areas of the world are sometimes generically labeled champagne, but increasingly producers elsewhere are now correctly and accurately labeling such wine "sparkling wine." Châteauneuf-du-Pape (shah-toe-nuff doo pahp) or "new castle of the Pope" is a village in the Rhone valley of France whose red wines are made from Grenache and Syrah grapes. Chardonnay (shar-doh-nay) is a white grape variety that is widely planted around the world and can produce fine wine. Charmat or bulk fermented sparkling wines receive a second fermentation in large tanks. Compare with Methode Champenoise.

Chenin Blanc (sheh-nan blahn) is a versatile white grape variety widely grown in California and South Africa. Cherry brandy is distilled from cherries and is often called by its German name, kirchwasser. Chianti (k'yahn-tee) is a wine from the Tuscany region of Italy. Cider refers to unfermented apple juice in the US but to fermented apple juice in the rest of the world. In the US, fermented apple juice is called hard cider. Claret is a dry red wine from the Bordeaux region of France. Cobblers are tall drinks consisting of shaved ice, fruit and distilled spirits decorated with berries, fruit or mint. Coffee brandy is a coffee-flavored brandy distilled from coffee beans. Congeners (khan-gen-ers) are taste and flavor elements in alcohol beverages. Cognac (cone-yack) is brandy distilled from wine in the Cognac region of France. Thus, all cognac is brandy but not all brandy is cognac. Cold duck is a mixture of red and white sparkling wine that has a high sugar content. Control of consumption refers to an approach to reducing alcohol problems that attempts to do so by reducing the consumption of alcohol. It is more accurately called the reduction of consumption approach. Its ultimate goal is to re-establish the prohibition of alcohol. Currently being promoted by many governments and temperance groups. Also called public health model, neo-prohibitionism, and the new temperance movement. Cooler is a beverage made with a base of beer, wine or spirits combined with ingredients such as fruit or cocktail flavors. Cordial is liqueur made in the US. Corn whiskey is distilled from a mash of at least 80% corn. Cream ale is a blend of top- and bottom-fermented beers. It is typically sweet and lightly hopped. Crèmes are extra sweet liqueurs. Crème de is a French term for a liqueur of thick consistency. Crème de banana is a sweet, banana-flavored liqueur.

Crème de cacao (ka-cow-oh) is a sweet, chocolate-flavored liqueur. Crème de cassis (kah-seece) is a sweet, black currant-flavored liqueur. Crème de framboise is French for raspberry liqueur. Crème de kirsch is a sweet, black cherry-flavored liqueur. Crème de menthe is a sweet, mint-flavored liqueur. Crème de noya is a sweet almond-flavored liqueur. Crème de violette is a sweet liqueur flavored with violet oil and vanilla. Cru refers to the grape production from a French vineyard. Cups are wine cocktails made with brandy and triple sec mixed with sweet wine, dry sparkling wine or cider. Curacao is a cordial flavored with sour orange peel. Cuvee (cue-vay) is a large vat used for fermentation.

D Daisies are cocktails made of spirits, a cordial and lemon or lime juice. They are usually shaken with cracked ice, served over an ice cube and decorated with fruit. Dégorgement (day-gorj-mahn) is the disgorging or removal from bottles of sediment that results from a secondary fermentation. Remuage causes the sediment to settle in the neck of bottles where it is frozen and popped out. Demi-sec is moderately sweet to medium sweet sparking wines. Denatured alcohol is ethyl alcohol that is made undrinkable by the addition of nauseating or poisonous substances. Density of alcohol outlets refers to the number of alcohol beverage retail sales locations per unit of population or area of land. Research suggests that increased density follows, rather than causes, demand for alcohol beverages. Designated driver is a person who does not drink at an event and drives others home. The use of designated drivers is widespread and has resulted in saving thousands of lives.

Digestif is French for liqueur. DISCUS is the abbreviation for Distilled Spirits Council of the United States, which is the trade association of distilled spirits producers in the US. Distilled spirits refers to ethanol that is produced by heating fermented products, such as wine or mash, and then condensing the resulting vapors. Sometimes referred to as liquor or hard liquor. The term hard liquor is misleading in that it implies that the product is more intoxicating or potent than beer or wine. In reality, a bottle or can of beer, a fiveounce glass of dinner wine, and a shot of distilled spirits (gin, vodka, etc.) each contains an equivalent amount of alcohol. DO is the abbreviation for Denominacion de Origen, or "place name." This is Spain's designation for wines whose name, origin of grapes, grape varieties and other important factors are regulated by law. DOC is the abbreviation for Denominazione di Origine Controllata, or "controlled place name." This is Italy's designation for wine whose name, origin of grapes, grape varieties and other important factors are regulated by law. It is also the abbreviation for Portugal's highest wine category, which has the same meaning in that country. DOCG is the abbreviation for Denominazione di Origine Controllata e Guarantita, or controlled and guaranteed place name, which is the category for the highest-ranking wine in Italy. Doux (doo) is the French word for sweet. Usually refers to the sweetest category of sparking wines. Dram shops are establishments licensed to sell alcohol beverages by the drink.(See package store) Draught beer is keg beer served on tap. Sometimes called draft beer, which is the way it is pronounced. Drink driving (This is the British term for drunk driving) refers to driving a vehicle while under the influence of alcohol (UK). Drinking pattern refers to such factors as the typical or characteristic quantity, frequency, speed of consumption, location, reason for drinking, and other characteristics of drinking as distinct from simply the quantity of alcohol consumed. The same quantity of alcohol consumed in different patterns can have vastly different consequences. For example, consuming two drinks a day (14 drinks per week) is associated with better health and longevity than is abstinence or heavy drinking. However, consuming 14 drinks once a week would be associated with negative outcomes. This important distinction, along with many more, is ignored by the control of consumption (more accurately called reduction

of consumption) approach to reducing alcohol abuse, which incorrectly assumes that simply reducing average consumption reduces alcohol problems. Drug Free Schools and Campuses Act is a federal law designed to eleminate alcohol and drugs from all schools and colleges throughout the US. Dry refers to the absence of sugar or sweetness in a beverage. It also refers to political subdivisions or areas in which the sale of alcohol is prohibited or to individuals who advocate prohibition. Dublin stout is a very bitter and very dark style of beer. DUI is the abbreviation for driving under the influence of alcohol or other substances. DWI is the abbreviation for driving while intoxicated or driving while ability is impaired by alcohol or other substances. Impairment can also be caused by other factors, such as sleep deprivation.

E Eggnog is a beverage made with milk, whole eggs, and nutmeg. Eiswein (ice-vine) is wine made from frozen grapes (German). Same as ice wine. Enology (or oenology) is the science and art of wine making. Also called viniculture. Extra dry, when referring to sparking wines, actually means sweet.

F Fermentation is the process during which yeast converts sugar into alcohol and carbon dioxide. Finish is the lingering aftertaste that results after an alcohol beverage is swallowed. Fizzes are mixed drinks of distilled spirits, citrus juices, and sugar shaken with ice. "Fizz" (soda water) or other carbonated beverage is then added. Flips are made with a distilled spirit, egg and sugar, which is shaken with cracked ice and strained into a glass.

Fortified wine is wine to which alcohol has been added to increase the proof to a higher level than the maximum possible from fermentation. Foxy refers to a musty odor and flavor common to wine made from grapes of the vitis labrusca breed of grapes native to North America. It is caused by the methyl anthranilate common to vitis labrusca grape varieties such as Concord, Delaware, Catawba and Niagara. Frappé (fra-pay) is a liqueur over crushed ice. French Colombard is a white grape variety widely grown in California. It is typically blended with other white wines.

G Gamay is a red grape variety well known for its use in making France's Beaujolais wines. Gamay Beaujolais is a red grape variety grown in California. Generic wine refers to wines that are believed to resemble those traditionally produces in specific regions of Europe, such as Burgundy, Champaigne, Chablis, and Sherry. Generics are generally blends of common grape varieties. The better varieties are usually produced as varietal wines. Gewurztraminer (geh-vurtz-tra-mee-ner) a pink grape variety used to make a distinctively spicy-flavor white wine. Gill is equivalent to five ounces. British soldiers used to be guaranteed a ration of two gills of gin or rum each day. Gin is distilled spirits flavored with juniper berries. It may also include additional flavorings. Although gins may be aged, producers of those sold in the US are prohibited from reporting that they have been aged or, if so, for how long they have been aged. Graduated licensing is a multi-stage program to allow new drivers on-road driving experience under conditions of reduced risk. It typically involves a beginning stage during which driving is permitted under supervision followed by a stage of unsupervised driving under restricted conditions (for example during daylight hours and with a limited number of passengers). Grappa is Italian brandy made from pomace, which refers to the seeds and skins that remain after wine making. Grenache is a red grape variety widely grown in the Rhone Valley region of France.

Grinadine is a non-alcoholic syrup made from a variety of fruits and is used to flavor alcoholic drinks. Grog is rum diluted with water and is also an early English name for Caribbean rum.

H Hangover is the unpleasant consequence of over-consuming alcohol. It is characterized by headache, fatigue and often nausea. It can be prevented by not over-consuming alcohol. Harm reduction refers to policies or programs that reduce the harm that can occur as a result of alcohol abuse. Harm reduction can involve teaching moderation, promoting the use of designated drivers, improving highway safety, reducing drunk driving, etc. Highballs are made with almost any distilled spirit, ice, and any of a number of carbonated beverages. Hogshead usually refers to a 60-gallon oak barrel. Hollands gin (sometimes called Genever) is made from malted grain spirits. It's a heavy aromatic beverage. Hops is the small cone shaped flower of a vine (humulus lupulus). Some varieties contribute mainly bitterness to brews, while others contribute aromas. Hops was originally used to preserve beer.

I ICAP is the abbreviation of the International Council on Alcohol Policies, which is a public interest organization that seeks to reduce the abuse of alcohol worldwide. Ice wine is made from frozen grapes. Same as eiswein (German). Ignition interlock is a device that requires a person to blow into a breathalyzer before starting the engine of an automobile on which the interlock is installed. If the breathalyzer detects no alcohol, the interlock will permit the engine to be started. Imperial stout is a very strong, dark, fruity beer.

India pale ale was originally an ale brewed in England for British troops stationed in India during the 1700s. It was brewed very strong to survive a voyage that could last as long as six months and was highly hopped to help preserve it. Irish whisky is triple distilled, blended grain spirits from Ireland.

J Jamaican rums are medium heavy-bodied rums produced in Jamaica. Jeroboam is a large bottle holding three liters. Jigger is a container for measuring liquids when making mixed drinks. Juleps are traditionally made from Kentucky bourbon and fresh mint leaves. However, they can be made with gin, rye, brandy, brandy, rum, or champagne.

K Keg is a measure of volume. A keg of beer contains 1,984 ounces. Kentucky whiskey is a blend of whiskeys distilled in Kentucky. Kosher wines are those produced under the supervision of a rabbi so as to be ritually pure or clean. Although commonly sweet, they need not be so.

L Lager is a beer style made with bottom fermented yeast and is generally smooth and crisp. Legal drinking age refers to the minimum age at which alcohol beverages may legally be consumed. It is distinct from legal purchase age, which is the minimum age at which alcohol beverages may legally be purchased. Legal purchase age. [See also: legal drinking age.] Legs are the streams of liquid that cling to the sides of a glass after the contents have been swirled. Commonly believed to be an indicator of quality, there is little evidence to support this belief. Also called tears.

Liebfraumilch (leeb-frow-milsh) or "milk of the virgin" is a blended white German wine. Light beer is reduced-calorie beer created by removing dextrine, a tasteless carbohydrate. Although beer, wine and spirits all contain calories, their consumption does not appear to increase weight! Liqueur (li-cure) is a sugared and flavored distilled spirit. Liquor historically referred to any alcohol beverage but today it generally refers only to distilled spirits. Liter is a measure of volume equal to 33.8 ounces. Loire (l'war) is a region of France that includes the areas of Anjou (ahn-zhew), Touraine, Vouvray (voo-vray), Pouilly-Fume (poo-yee-fume-aye) and Sancerre (san-sair). London dry gin is an unsweetened gin.

M MADD is the abbreviation for Mothers Against Drunk Driving, an organization that strongly and actively opposes any driving after the consumption of any alcohol. Maceration is the process of placing crushed fruit into distilled spirits for a period of time in order to impart the flavor of the fruit. Madeira (muh-deh-rah) is a dessert wine made on the Portuguese island of Madeira. Magnum is a bottle holding 1.5 liters or the equivalent of two regular bottles. Malolactic fermentation is a secondary fermentation in wines during which malic acid is converted to lactic acid. Malt (or malted barley) is barley that has been moistened, allowed to germinate, then dried. Malt beverages are brewed from grain which has been permitted to sprout and then dried. Such grain is called malt and contains much more sugar than un-malted grain. Malt liquor is not liquor or a distilled spirit of any kind. It is a beer with higher alcohol content and often sweeter taste than most other beers. Maraschino cherries are tart cherries from Dalmatia, used to garnish drinks.

Maraschino liqueur is a cordial distilled from a bitter wild cherry (marasca). Mash is ground malt (germinated barley) mixed with water. May wine is light German wine flavored with sweet woodruff in addition to strawberries or other fruit. Mead is a beverage made by fermenting honey mixed with water. Médoc (meh-doc) is a region of France that includes the villages of Margaux (mar-go), Saint-Julien (san-jew-lee-en), Pauillac (po-yack), and Saint Estephe. [See also: Bordeaux.] Merlot (mair-lo) is a red grape variety that can produce fine wine. It is often blended with Cabernet Sauvignon. Mescal is a distilled spirit made from the dumpling cactus plant in Mexico. Méthode Champenoise (may-tud sham-pah-n'wahz) sparkling wines receive a second fermentation in the same bottle that will be sold to a retail buyer. Compare with Charmat or bulk fermented. Methuselah is a large bottle holding six liters or the equivalent of eight regular bottles. MI is the abbreviation for milliliter, or one?thousandth of a liter. Midi (mee-dee) is a large region in the south of France that produces an abundance of ordinary wines. Minimum drinking age is sometimes called legal drinking age. [See also: legal drinking age.] Minimum purchase age is sometimes called legal purchase age. [See also: legal drinking age.] Mis en boutielle au château (meez ahn bootay oh shah-toe) is French for "bottled at the winery," usually in Bordeaux. Mist is any drink in which the spirit is poured into a glass over crushed ice. Mixed messages are identified by some as messages that do not convey a single viewpoint. Preventing mixed messages is a major policy of the control of consumption movement. Mocktail is a non-alcohol drink that otherwise resembles a cocktail or other alcohol beverage.

Moonshine is illegally-produced distilled spirits. It is profitable to produce this illegal and sometimes dangerous product because legal spirits are very heavily taxed. Mountain dew is another name for moonshine. Mull is a sugared and spiced hot drink made from a base of beer, wine or distilled spirits. Muscat Blanc is grape of the Muscat family that produces sweet floral wines

N NCADD is the abbreviation of the National Council on Alcoholism and Drug Dependence. Neat refers to serving an unmixed , non-iced distilled spirit in a shot glass. Nebbiolo is a red grape variety grown in the Piedmont region of Italy. Nebuchadnezzar is a large bottle holding 15 liters or the contents of 20 standard bottles. Négociant (nay-go-syahn) is French for a wholesale wine merchant, blender and shipper. Neutral spirit refers to ethyl alcohol of 190 proof or higher than has no taste of the grains or fruits from which it was made. NIAAA is the abbreviation of the National Institute on Alcohol Abuse and Alcoholism, a US agency that supports and conducts biomedical and behavioral research on the causes, prevention, consequences and treatment of alcohol abuse and alcoholism. It promotes the control of consumption (more accurately called reduction of consumption) approach to reducing alcohol abuse problems. Noble rot is another name for the botrytis cinerea (bo-trie-tiss sin-eh-ray-ah) mold that can pierce grape skins causing dehydration. The resulting grapes produce a highly prized sweet wine. Nog or egg nog is a beverage of eggs and milk or cream, traditionally made with rum or brandy, although whiskey, sherry, ale or cider may be used. The name may have come from "noggin," a small drinking vessel or from joining the sounds of "egg 'n grog." [See also: grog.]

O

Oktoberfest is a beer festival held annually in Münich for 16 days and nights in late September and early October. Originated to celebrate a royal wedding in 1810. Oloroso is a type of sherry, which is usually dark and often sweet. On-the-rocks refers to serving a beverage poured over ice cubes. Ouzo (ooze-oh) is an anise flavored brandy-based Greek liqueur.

P Package store is another name in the US for liquor store. Package stores sell "package goods" because of laws requiring that alcohol containers be concealed in public by being placed in paper bags or "packages." Petite Sirah (puh-tee see-rah) is a red grape grown in California. Not to be confused with Syrah. Phylloxera vatatrex is a microscopic underground insect that kills grape vines by attacking their roots. The insects destroyed virtually all of Europe's vineyards in the last quarter of the 19th century. Therefore, today virtually all of Europe's grape vines are grafted onto the roots of American grape varieties that are resistant to the destructive insects. Pinot Blanc (pee-no blahn) is a white grape whose wine is often blended with Chardonnay. Pinot Gris (pee-no gree) is a grayish-rose colored grape that can produce full-bodied white wines. Pomace refers to the skins and seeds that remain after making wine. Port is a fortified dessert wine from Oporto, Portugal. Porter is a very dark, top-fermented beer. [See also: beer.] Pouilly-Fuissé (poo-yee fwee-say) is a dry white wine from Pouilly-Sûr-Loire in southern Burgundy. Pouilly-Fumé (poo-yee fume-aye) is a white wine from the Loire valley of France. Pousse cafés (poose ka-fay) are sweet, colorful drinks consisting of cordials and liqueurs poured in succession so that one floats on another.

Price elasticity refers to the extent to which changes in the price of a product influence demand for that product. Price increases have the least impact on individuals who are addicted to alcohol. Therefore, raising the cost of alcohol beverages has little impact on their consumption. Prohibition refers to legally attempting to prevent the production and consumption of alcohol beverages. National prohibition has been tried in numerous countries around the world during the twentieth century but has always failed and always been repealed. It is the ultimate goal of the control of consumption (more accurately called reduction of consumption) approach to reducing alcohol abuse. Proof refers to the alcohol content of a beverage. In the US, proof represents twice the alcohol content as a percentage of volume. Thus, a 100 proof beverage is 50% alcohol by volume and a 150 proof beverage is 75% alcohol. In the Imperial system, proof, (or 100% proof), equals 57.06% ethanol by volume, or 48.24% by weight. Absolute or pure ethanol is 75.25 over proof, or 175.25 proof. Pub is short for public house for drinking, as contrasted to a private house or club. (UK) Public Health Model is another name for the control of consumption (more accurately called reduction of consumption) approach. [See also: control of consumption.] Puff is a traditional afternoon drink made of equal parts of a spirit and milk, to which club soda is added and then served over ice. Pulque (puhl-kay) is Mexican cactus beer. Punch is a drink mixture prepared in large quantities and is typically made with citrus juices and two or more wines or distilled spirits. Carbonated beverages are often included. Hot punches often use milk, eggs and cream as a base.

Q Qualitätswein (kvah-lee-tayts-vine) is a designation of better quality German wines. Qualitätswein Bestimmter Anbaugebeite (kvah-lee-tayts-vine be-shtimter ahn-bough-gebeet-eh) is a designation of better quality German wines from recognized viticultural areas. Qualitätswein mit Pradikat (kvah-lee-tayts-vine mit pray-dee-kaht) is a designation of best quality German wines that must conform to specific requirements of origin and composition.

R Raspberry liqueur is a raspberry-flavored cordial, often called crème de framboise. Reduction of consumption is a more accurate name for control of consumption. Rehoboam is a large bottle holding 4.5 liters or the equivalent of six regular bottles. Rémuage (ray-mew-ahje) is the process whereby bottles of sparkling wine are successively turned and gradually tilted upside down so that sediment settles into the necks of the bottles in preparation for degorgement. Retsina (rhet-seen-uh) is wine flavored with pine resin and is a very popular beverage in Greece. Rice wine. [See: saké (saki).] RID refers to Remove Intoxicated Drivers, which is the oldest anti-drunk-driving organization in the US. RID also fights non-alcohol offences, such as reckless driving or using bald tires, that are associated with traffic accidents and fatalities. The national headquarters operates out of donated office space, the organization has no paid field workers, and it employs no professional fundraisers. Ninety percent of all funds are spent on programs while 10% is spent on administration and fundraising. Robert Wood Johnson Foundation is a foundation that promotes the control of consumption (more accurately called reduction of consumption) approach to reducing alcohol problems. See control of consumption. Rock and rye is a liqueur originally made from rye whiskey and rock candy. Root beer is a non-alcohol beverage that was developed by temperance activists in the hope that it would replace real beer in popularity. Rosé wines (ro-zay) are red wines which have not been permitted to have long contact with the skins of the red grapes from which they are made. Ruby is a style of Port that is generally sweet. Rum is a beverage distilled from fermented molasses. Rye whiskey is distilled from a mash of at least 51% rye grain.

S

Saké - or saki - is a fermented drink made from rice that is very popular in Japan. Although commonly called rice wine, it is actually a beer. Salmanazar is a large bottle holding nine liters or the equivalent of 12 regular bottles. Sambuca is an Italian licorice-flavored liqueur made from elderberries. Sangarees are made with whiskey, gin, rum or brandy with port wine floated on top. Alternatively, they are made with wine, ale, porter or stout with nutmeg. Not to be confused with sangria. Sangria is a tart punch made from red wine along with orange, lemon and apricot juice plus sugar. Sauternes (saur-taire) is a sweet wine made in the Bordeaux region of France made from grapes infected with noble rot. Schnapps (schnopps) is a spirit distilled from potatoes or grain. Called schnapps in Scandinavian countries and Germany, it is called vodka elsewhere. Scotch whisky is a blend of whiskies generally aged up to ten years (about four years on average). Its characteristic smoky flavor results from drying malted barley over peat fires. Semi-generic are wines made in the US but named after places that the Bureau of Alcohol , Tobacco and Firearms requires be modified by a US name of geographic origin. Examples would be New York Chablis, Napa Valley Burgundy or California Champagne. Sherry is a fortified wine that has been subjected to controlled oxidation to produce a distinctive flavor. Shiraz (shee-raz) is the Australian name for the Syrah grape. Shooter is a mixed drink, served straight up in a small glass, to be swallowed in one gulp. Differs from neat because it is served with a mixer. Single malt Scotch whisky is unblended Scotch whisky. They vary substantially in characteristic depending on the mash from which they are made but all exhibit the unique smoky flavor of any Scotch whisky. Sling is a tall drink made with lemon juice, sugar, spirits, and club soda. Sloe gin is not gin but a brandy-based cordial made from sloe berries (the fruit of blackthorn bushes). Smash is a short julep served in a small glass.

Social norms marketing is a highly effective method of reducing alcohol abuse. It is based on the fact that most people falsely believe that a much larger proportion of their peers abuse alcohol than actually do so. When the actual incidence of alcohol abuse among those peers is widely reported and publicized, individuals feel empowered to reduce their abuse of alcohol. It has consistently proven to be very effective. Sommelier (so-mel-yay) is French for wine waiter or server. Sour mash whiskey is made from a mash containing about 25% residue from a previous mash, which provides additional character to the resulting whiskey. Sours are made with lemon juice, ice, sugar, and a distilled spirit. Sparkling wine is carbonated wine. Spätlese (schpate-lay-zuh) is German for "select." Speakeasy was an establishment in which people could consume illegal alcohol beverages during national Prohibition in the US (1920-1933). Name derived from fact that people often had to whisper a code word or name through a slot in a locked door in order to gain admittance. Sometimes called a blind pig. Split is a bottle holding 375 milliliters or half the equivalent of a typical bottle holding 750 milliliters. Spumantes are effervescent wines from Italy; spumante means sparking in Italian. Still wine is any wine that is not effervescent. Stout is a very dark, heavy, top-fermented beer. Sulfites are naturally occurring compounds that prevents microbial growth. They are found on grapes, onions, garlic and many other growing plants. Swizzles are made of lime juice, sugar, a distilled spirit and bitters packed with shaved ice. Syrah (see-rah) is a red grape variety. It is especially important in the Rhone valley of France. Not to be confused with Petite Sirah.

T Tannin is a naturally-occurring astringic acid found in many alcohol beverages that imparts a slight dry "puckering" sensation in the mouth.

Tears. [See: legs.] Teetotaler is a person who abstains from alcohol. Temperance is a term that referred to moderation in the 1700's and early 1800's. However, the word was later used by prohibitionists to refer to abstinence. Thus, the temperance movement is now associated with the Women's Christian Temperance Union (WCTU), the American Council on Alcohol Problems (formerly existing separately as the Anti-Saloon League and the American Temperance League), the federal Center for Substance Abuse Prevention (CSAP), the Center on Addiction and Substance Abuse (CASA), the Center for science in the Public Interest (CSPI), the marin Institute, and, increasingly, Mothers Against Drunk Driving (MADD). Such groups are more often referred to as prohibitionist or neo-prohibitionist, rather than temperance, groups. Tennessee whiskey is made in compliance with the regulations for making bourbon but is charcoal filtered immediately after distillation. Tequila is distilled from the Mescal Blue or Tequilana Weber agave plant in Mexico. Thief is a tubular instrument for removing a sample from a cask or barrel. TIPS is the abbreviation for Training for Intervention Procedures by Servers of Alcohol, which is a program to teach servers responsible alcohol service. Toasting is drinking an alcohol beverage along with a statement wishing good health or other good fortune. It is said to have started in ancient Rome, when a piece of toasted bread was dropped into the beverage. Toddies are made of sugar water, a distilled spirit, and either ice or hot water to which is added clove, nutmeg, cinnamon, or lemon peel. Tonic is a tall drink made of ice, a spirit and tonic water. Top fermentation occurs when saccharomyces cerevisiae ("ale yeast") is used in fermentation. This strain of yeast rises to the top of a tank during fermentation. See bottom fermentation. Triple sec is a cordial flavored with the bittersweet oils of orange peels. Trokenbeerenauslese (traw-ken-bear-en-ouse-lay-zah) is a type of German wine made from vine-dried grapes. Such grapes can be so rare that it can take a skilled picker a day to gather enough for just one bottle.

U

Uisge beatha is Gaelic for whisky. Ulanda is a cocktail containing dry gin, triple sec and absenthe substitute. Union Jack is a cocktail containing sloe gin, dry gin and grenadine.

V Varietal wine refers to a wine that is made primarily from one variety of grape. In the US, at least 75% of the wine in the bottle must be made from one variety for the bottle to carry the name of that variety. Therefore, in order to be labeled Cabernet Sauvignon, at least 75% of the wine in the bottle must be made from Cabernet Sauvignon grapes. Vehicle impoundment refers to the confiscation of an automobile by law enforcement officers. It can occur in those jurisdictions that permit such impoundment when a driver has been determined to have been driving while intoxicated or with ability impaired. Vermouth is a wine that has been soaked with as many as 40 flavorful aromatic. Vin is French for wine. Vinho verde (veen-vo vaird) is an effervescent white wine produced in Portugal. Vintage technically means harvest. When a vintage year is indicated on a label, it signifies that all the grapes used to make the wine in the bottle were harvested in that year. Except in case of French Champagnes, vintage is not a clear indicator of quality. Viniculture is the art and science of making wine. Also called enology (or oenology). Not to be confused with viticulture. Vinification is the process of making grape juice into wine. Viticulture is the cultivation of grapes. Not to be confused with viniculture. Vitis labrusca is a breed of grapes native to North America. Vitis vinifera is a breed of grapes native to Europe. Vodka, or "dear little water" in Russian, is a beverage distilled from potatoes or grain (usually corn and wheat). Most American-made vodka is filtered through charcoal. Some vodka is sweetened and flavored. Vouvray (voo-vray) a white wine from the Loire valley of France.

W Wassail has had many meanings... ...a festival, a bowl , a toast, and a punch served from a bowl. WCTU is the abbreviation of the Womens Christian Temperance Union, an organization that was pivotal in bringing about national Prohibition in the US. It is still a very active organization promoting the control of consumption (more accurately called reduction of consumption) approach to reducing alcohol abuse. [See also: control of consumption.] Wheat beer is produced from a mash that includes wheat. The resulting beer varies from light and fruity in the US to a dark bock in Germany. Whiskey is a spirit distilled from grain in the US, Canada, or Ireland (note spelling and compare to whisky). From Gaelic "uisge beatha," pronounced "wheesa - bee." Whiskey bead is the string-like circle of bubbles formed by whiskey when poured into a glass or shaken in a jar. It is said that the higher the proof, the more uniform and long lasting the bubbles. Whisky is a spirit distilled from grain in Scotland (note spelling and compare to whiskey). White lightning is another name for moonshine, or illegally-produced distilled spirits. . It is profitable to produce because of the very high taxes on legally-produced spirits. White Riesling (reece-ling) is a white grape variety widely planted in cool regions of the world. Called Riesling in Germany and Johannesberg (yo-hahn-iss-bairg) Riesling in the US. Wine is fermented juice of grapes. Wine Institute is the trade association of California wineries. Wort (vort) is the sweet liquid mash extract that is food for yeast that produce alcohol and carbon dioxide.

X Xeres is a cocktail consisting of dry sherry and orange bitters. X.Y.Z. is a cocktail consisting of lemon juice, triple sec and rum.

Y Yolanda is a cocktail consisting of brandy, dry gin, sweet vermouth and grenadine.

Z Zero mint is a cocktail consisting of creme de menthe dilluted with water and served partially frozen. Zinfandel is a red grape variety widely planted in California although it is not, contrary to common belief, native to that state. Zombie is a cocktail containing pineapple juice, orange juice, lime juice, apricot brandy, rum and powdered sugar. Zymurgy is the science and art of brewing.

A Beer Dictionary A Abbey Ale: A strong beer brewed traditionally by Belgian abbeys for the brothers to enjoy as "liquid bread" during their Lenten fasting. Adjuncts: Starches, other than malted barley and wheat, such as corn, rice, and sugar, which dilute the flavor and character of the malt and function as cheap fermentable sugars. Samuel Adams' beers contain no adjuncts. Aftertaste: The taste, odor and tactile sensations that linger after the beer has been swallowed. Alcohol: A synonym for ethyl alcohol or ethanol. Alcohol by Volume: A measure of the amount of alcohol in beer; used as a primary measure in Canada. The measure of the amount of space the alcohol in a beer takes up as a percentage of total space. Alcohol by Weight: A measure of the amount of alcohol in beer; used as a primary measure in the U.S. The measure of the amount of weight the alcohol in a beer has as a percentage of total weight. Ale: A classification of beer styles. A style made with a top fermenting yeast, ales generally are hearty, robust, and fruity. Altbier: A traditional style of beer brewed mainly in Dusseldorf. The German word alt means old and refers to the traditional method of top fermentation. Alt beers are dark, copper colored, brewed from dark malts, well hopped. American Ale: An American version of traditional ale, brewed with North American hops. See: Ale. American Malt Liquor: An alternative name given to beers in the U.S. that exceed the alcohol level defined by law for lager or beer. Aroma Hops: Hop varieties that are chosen for their aroma contribution to the beer. Noble hops are classified as aroma hops. B Balance: The proportion of malt to hops in a beer. Brewers strive for a seamless balance of the two. Bamberg Beer: See Rauchbier Barley: The grain used to produce the malt used in brewing. Barley Wine: A top-fermented beer of unusually high, wine-like, alcohol content. Copper-colored or dark brown, strongly flavored, fruity, sometimes fermented with wine or champagne yeast. Barrel: A barrel of beer is equal to two kegs, or 31 gallons. Beer: Generic name for alcoholic beverages produced by fermenting a cereal or a mixture of cereals, flavored with hops. Belgian Lace: The beautiful, white latticework of foam from the head of the beer that is left on the glass after a sip of beer has been taken. Berliner Weisse:

A regional beer of northern Germany, pale, top-fermented, and made with wheat. Best Bitter: A British-style dry ale brewed to an original gravity of the mid- to upper 1040s. Biere de Garde: French term that applies to a strong, bottle-conditioned ale that is designed to be laid down when fermenting. Bitter: One of the flavor characteristics of beer, contributed by the hops. In Britain, the draft equivalent of pale ale -- golden brown, top-fermented beer that's usually highly hopped, dry and lightly carbonated. Accounts for about 80% of draft beer sales in English pubs. Bittering Hops: Hop varieties that are used to contribute bitterness to the beer. Bitterness Units/IBUs: An international system of units for measuring and expressing the hop bitterness in beer. Black Malt: Malted barley roasted at high temperatures. Used in stouts and dark beers to contribute dark color and a burnt flavor. Black and Tan: A mix of equal parts of dark and pale beers such as porter and pilsener, or stout and bitter. Bock: A very strong lager traditionally brewed in winter to celebrate the coming spring. Full-bodied, malty, well-hopped. Brown Ale: A British-style, top-fermented beer which is lightly hopped and flavored with roasted and caramel malt. Body/Mouthfeel: The density of a beer - the amount of mouthfeel experienced by the drinker. Boiling: Wort is boiled in the brew kettle, typically for 90 minutes. During this time, the wort is spiced with hops. Boiling stops all mash enzyme activity, it extracts bitter and aromatic substances from the hops, it boils off any harsh grainy odors, and it precipitates the trub which helps clarify the wort. Bouquet/Aroma/Nose: The aroma or fragrance of the beer. Brewing: The art of making beer. Brew Kettle: One of the vessels used in the brewing process, used to boil the wort. C Caramel Malt: A sweet, coppery malt which imparts both color and flavor to beer. Gives a golden color and a nutlike flavor to beer. Used frequently in darker ales. Also called crystal malt. Carbonation: Sparkle caused by carbon dioxide, either created during fermentation or injected later. Cask Ale: Ale conditioned in the cask -- unpasteurized draft ale which completes its maturation in the pub cellar as opposed to pasteurized, filtered and chilled kegged ale. Served at room temperature. Cask Conditioned/Bottle Conditioned: Beer with the yeast left in the brew to complete the fermentation in the cask or bottle. Chocolate Malt: Similar to black malt but roasted to a lesser, chocolate-brown color. Cold Break: The precipitation of protein and tannin material to a fine coagulum during the cooling stage. Also:

Haziness caused by protein matter which must be strained after the cooling process. Conditioning Tank: An airtight tank in which a beer's secondary fermentation occurs. Cooling: The wort is cooled to the desired temperature for starting fermentation in a holding tank or whirlpool. Craft Beers: Beers made by small, independent brewers with only traditional brewing ingredients such as malt, hops, yeast and water, and brewed with traditional brewing methods. Cream Ale: An American style, blending pale golden, mild, light-bodied ale and lager. Crystal Malt: Synonym for caramel malt. D Dark Bock: A bock beer brewed with dark roasted malt. Dark Mild: An English term for mildly hopped ales that are brewed with roasted malt. Most are dark brown in color and full bodied, but have a relatively low alcohol content. Dark/Pale Double Bock: Dark: A double bock brewed with dark roasted malt. Pale: A double bock brewed with malt that has been dried instead of roasted. See: Double Bock. Decoction: A brewing process used for bottom-fermenting beers in which portions of the wort are removed, heated, then returned to the original vessel. Dextrins: Unfermentable sugars that yeast is unable to metabolize, that are left in the beer. Dextrins are responsible for the body in the finished beer. Diatomaceous Earth: The refined skeletons of ancient marine organisms, which are frequently used as a filtration medium. Diacetyl: A compound produced by yeast as a normal product of fermentation. At proper levels, diacetyl is an essential flavor component of some beer styles. A clearly detectable level of diacetyl may indicate poor brewing practices. It is perceived as a buttery or butterscotch flavor. Dortmunder: A gold-colored, bottom-fermented beer from Dortmund, Germany's largest brewing city. Double Bock, or Dopplebock: A stronger bock beer, though not necessarily double the strength. The original of the style was brewed by the Italian monks of the order of St. Francis of Paula in Bavaria to help them though their Lenten fast Draft Beer: Keg beer served on tap. Dry Beer: A term for light-bodied brews with little aftertaste and more alcohol. Dry Hopping: The process of adding extra hops to the beer during fermentation to enhance its aroma. Dry Stout: The Irish version of stout, slightly more bitter and higher in alcohol than the English sweet stout. Dunkelweizen: A dark wheat beer.

E Eisbock: The strongest of the bock beers. Produced by lagering beer in very cold cellars to the freezing point of water, and removing some of the iced water, thereby increasing the alcoholic strength of the beer. Esters: Fruity flavors, such as grapefruit, banana, and peach, produced by the yeast during fermentation. Ale yeasts are known for the production of esters. Ethyl Alcohol: A colorless, combustible and potable liquid soluble in water, chloroform, and methyl alcohol. The intoxicating element in beer, wine, and spirits. Synonyms: alcohol, ethanol, grain alcohol. F Fermentation: The process of the yeast converting the simple sugars in the wort in a complex sequence of 13 discrete steps to alcohol and carbon dioxide. Fermentation can take up to seven days. Faro: A blend of equal parts of two types of lambic beer, sweetened with sugar and sometimes colored and diluted with water. Practically extinct. Fermenter: A vessel used in the brewing of beer, the place where the yeast converts the simple sugars in the wort to alcohol and carbon dioxide. Filtration: Beer is still slightly cloudy after lagering, and requires filtering to remove any remaining yeast and other insoluble materials to achieve a brilliant clarity. Four Vessel Brewing: Traditional decoction brewing method requiring a mash cooker, a mash tun, a lauter tun, and a kettle. Mashing is carried out in the mash tun, and starts at a low temperature while portions of the mash are taken out and boiled in the cooker and later returned to the mash tun, thus gradually raising the temperature of the entire mash. The mash is afterwards filtered in the lauter tun and the resulting wort is boiled in the copper kettle. Framboise: Raspberry lambic. Freshness Dating: The visible coding of beer bottles with a freshness date so that consumers know that they are receiving fresh beer. Fuggles Hops: Noble English hops grown in East Kent, England, used to make Samuel Adams ales. G Germination: The stage in the beer-making process in which the steeped barley grains are drained and allowed to sprout for seven to nine days. Goldings Hops: Noble English hops grown in East Kent, England, used to make Samuel Adams ales. Named after the farmer who originally identified the hop type. German Beer Purity Law/Reinheitsgebot: A law dating back to 1516, requiring beer to be totally pure with only water, yeast, malt, and hops allowed as ingredients. Gueuze: A Belgian beer style that blends a fresh lambic with an old lambic, creating a second fermentation.

H Hallertau/Mittelfrueh Hops: Noble, Bavarian lager hops grown in Germany, used to make Samuel Adams Boston Lager. Bavaria's Hallertau region has only 400 acres of hop growing land with the perfect soil and climate for growing Mittelfrueh hops. Head: The foam at the top of a beer. The head is the protein which is pushed out of suspension by the bubbles. Hefeweizen: An unfiltered wheat beer. Hops: The flower of a perennial vine, and one of the four ingredients of beer. Hops are the universal spice of beer. Hops, like grapes used in wine, are varietal. Some varieties contribute mainly bitterness, while others are prized for their fine aromas. I Imperial Stout: See: Russian Stout India Pale Ale: An ale brewed in England for British troops stationed in India in the 18th century. It was brewed very strong to survive a voyage that could take as long as six months. Highly hopped. Irish Red Ale: An Irish ale, noted for its reddish color, full body, and sweetish, sometimes buttery palate. K Keg: A keg of beer is equal to 6.88 cases of beer or 1,984 ounces. Krausening: A secondary fermentation. A small portion of young, still actively fermenting beer and yeast is added to a tank of beer at the end of primary fermentation. Since such a small supply of wort is being introduced, the new yeast has a limited food supply. It quickly exhausts the available sugars and is then forced to scavenge among a range of secondary compounds for more food. This eliminates strong and potentially offensive odors and flavors, producing an elegant and balanced flavor, and adding smoothness and body. Kriek: A Belgian beer style produced by steeping cherries in young lambic or gueuze to produce a second fermentation. L Lager: A classification of beer styles made with a bottom fermenting yeast, lagers generally are smooth, elegant, crisp, and clean. Lagering/Aging/ColdConditioning/Ruh Storage: A period of one to many weeks following or including fermentation in which the temperature of the beer is slowly reduced. This helps reduce the harsher secondary products of fermentation, while clarifying and mellowing the beer. Lambic: Wheat beer originally produced in the Bruxelloise region of Belgium with a strong acidic character from the spontaneous fermentation from wild yeast. Lautering/Mash Filtration:

The separation of solids (the mash) from the liquid malt extract called wort. Lauter Tun: One of the vessels used in the brewing process, used to filter the liquid wort from the solid mash. Lauter Tuns usually have a false bottom which opens up to filter the mash. Light Ale: In England, an alternative term for bottled bitter. In Scotland, a dark ale of low gravity. M Malt, Malted Barley: One of the four ingredients of beer. Malt is barley which has been moistened, allowed to germinate, and then dried. The variety of barley, the extent to which it is allowed to germinate, and the temperature at which it is dried all influence the character, the color, and the flavor of beer. Malt Liquor: A beer of higher alcohol content than regular beer. On average, it contains 4.5 to 6.0% alcohol by weight, and by law is deemed too alcoholic to be labeled lager or beer. Marzenbier: In Germany, before the advent of refrigeration, beer was brewed in winter and the last batch, brewed in March, was made especially strong to survive the many months of maturation before it was drunk at the end of summer. Now commonly called Octoberfest. Mashing: The process of combining the ground malt with water. Mashing is performed at either a constant temperature, or a series of rising temperatures, depending on the brewing equipment, the raw materials being used, and the type of beer being brewed. The mashing process determines the composition of the wort. Mash: Ground malt blended with water. Mash Tun: The first vessel used in the brewing process, the mash tun is used to combine the ground malt with water and to heat the mash to the desired temperature. Milling: The first step in the brewing process. Barley malt is crushed, not ground, between pairs of rollers in a mill. This separates the husk from the meal body and also fractures the meal body, preparing the malt for mashing. Munchener (or Munich): A bottom-fermented beer produced in Munich since the mid-10th century. There are two versions: helles bier, a paler beer, and dunkel bier, closer to the original dark style. Both styles are distinctively malty. Munich Dark: See: Munchener. Munich Pale: See: Munchener. N Noble Hops: Rare, unique hop varieties that are prized for their quality flavor and aroma characteristics. Grown only in four small areas in Europe; three in Germany, and one in Bohemia. O Oatmeal Stout: A style of stout brewed with oatmeal. Oatmeal was used for its nutritive qualities as well as its ability to impart fullness of body and flavor. Oktoberfest (or Octoberfest): A bottom-fermented Vienna- or marzen-style beer, originally brewed for Germany's Oktoberfest

celebration. Copper-colored, malty, and sweet. Old Ale: In Britain, a medium-strong dark ale most often consumed in winter. Original Gravity: The density of the wort prior to fermentation, expressed as a ratio as compared to the density of water. A measure of the amount of solids in the wort. Oxidation: When a packaged beer is stored for a period of time, it stales, or oxidizes. Different beers stale at different rates and develop off flavors. The rate of oxidation goes up as the temperature goes up. Oxidation is familiar to drinkers as a papery or cardboard like character in both taste and aroma. P Pale Malt: A form of crystal malt used with pale beers. Pale Ale: An amber or copper-colored, top-fermented beer brewed with pale malts. Similar to bitter but drier, hoppier and lighter. See also: India pale ale. Pale Bock: A bock beer brewed with malt that has been dried instead of roasted. See: Bock. Pale Mild: An English term for mildly hopped ales that are brewed with malt that has been dried instead of roasted. The resulting brew is lighter in color and has a lighter, less hearty flavor. Pasteurization: Beer must either be pasteurized or sterile-filtered to protect it from the continued growth of any stray yeast or other beer loving micro-organisms. Pilsner: A general name for pale, golden-hued, highly hopped, bottom-fermented beers. The original was first brewed in the Bohemian town of Pilsen in 1842. Pitching: Adding yeast to the wort. Porter: A very dark, top-fermented beer first brewed in London in 1722 by a man named Harwood as a substitute for a then popular mix of ale, beer, and two penny beer. Called Entire, the beer was advertised as being richer and more nourishing than ale, and was intended for porters and other heavy laborers who would find in it the strength to accomplish their tasks. Its color comes from roasted, unmalted barley. R Rauchbier: A dark, bottom-fermented beer produced by a few breweries in Bavaria. Unique smoked flavor from the use of malts dried over an open fire. Rice Beer: See Sake. Roasted Malt: Some malts are roasted to varying degrees to produce a range of specialty malts called caramel, chocolate, and black malts. These malts affect the color and the flavor of beer. Russian Stout: In Britain, a very strong stout originally brewed from 1760 to World War 1. Present day Russian stout is non-pasteurized and matured in casks for two months, then bottle-aged for a full year. Also called Imperial Russian stout or Imperial stout. S

Saaz Hops: Bohemian Noble hops from the Czech Republic used in several Samuel Adams styles. Saccharomyces Carlsbergensis/Lager Yeast/Bottom Fermenting. Yeast: The yeast strain used to make lagers, a bottom fermenting yeast. This yeast strain settles to the bottom of the tank during fermentation. Saccharomyces Cerevisiae/Ale Yeast/Top Fermenting Yeast: The yeast strain used to make ales, a top fermenting yeast. This strain rises to the top of the tank during fermentation. Saison: An amber or copper-colored top fermented beer from Belgium and France, once brewed in summer but now available all year-round. Naturally conditioned in burgundy-shaped one liter bottles. Sake: A traditional Japanese fermented drink made from rice. Scotch Ale: A top-fermented beer of Scottish origin. Traditionally strong, very dark, thick and creamy. Seasonal Beers: Special beer styles brewed for a specific season, i.e. Octoberfest, Winter Lager. Six Row Barley: A type of barley used by most major brewers. Six row barley has less flavor than two row barley, the barley used in Samuel Adams. Sparge: To wash out all soluble products from the mash prior to boiling. Specific Gravity: A measure of the density of a liquid or solid, as compared with that of water. Brewers use gravity to measure the fermentation's progress -- the more fermentable sugars, the higher the gravity; the more alcohol, the lower the gravity. Spruce Beer: A brew produced in North America and Northern Europe by fermenting molasses and other sugars with the exudate of spruce trees, sometimes with malt. Steam Beer: A beer produced by hybrid fermentation using bottom yeast fermented at top yeast temperatures. Fermentation is carried out in long shallow vessels called clarifiers, followed by warm conditioning and krausening. The style is indigenous to America and was first produced in California at the end of the 19th century, during the Gold Rush. At one time there were 27 breweries making steam beer in California. Now trademarked by Anchor Brewing. Stock Ale: A strong ale brewed to be stored for a long time. Indigenous to America. Stout: A very dark, heavy, top-fermented beer made from pale malt, roasted unmalted barley, and often caramel malt. Stout was first introduced by Guinness as an extra stout version of their porter. The new stout was darker, hoppier and richer than porter, which it gradually overtook in popularity. A distinction is drawn between sweet stout and dry stout: although both are highly hopped, sweet stout is less bitter than dry stout. See also: Russian stout. Strong Bitter: A British-style dry ale brewed to an original gravity in the 1050s, and having a higher alcohol content than a "Best" bitter. Strong Scotch Ale: Scotch ale brewed to a higher original gravity and having a higher alcohol content than regularly brewed Scotch ale. See: Scotch Ale. Sweet Stout: The English version of stout as opposed to the dry stout of Ireland. It has a slightly lactic flavor and is less alcoholic than dry stout. T

Tannins: Organic compounds contained in certain cereal grains and other plants. Terminal Gravity: Synonym for specific gravity. Trappist Beer: Any beer brewed in one of the six remaining brewing abbeys, five of which are in Belgium, and one in the Netherlands. Top-fermented, dark amber, and fairly strong, they are bottle-conditioned. Origin dates back to the Middle Ages. Trub: Suspended particles comprised of proteins from the malt and tannins from the hops which help to clarify the wort. Two Row Barley: The type of barley used to brew Samuel Adams. Two row barley is more expensive than six row barley, the type used by most major brewers, and it has more flavor. V Vienna Type: A reddish-amber, sweetish, malt-accented lager, originally brewed in Vienna. W Water: One of the four ingredients of beer. The only requirement for water used in brewing is that it be drinkable. Chemically speaking, brewing water should be non-alkaline and of a certain hardness, prerequisites easily attained with the proper treatment. Weihenstephan: The oldest brewery in the world. Now a brewery and brewing school located just outside Munich. Weissbier: In Germany, a generic name for wheat beers. Weisse means white, and such beers are usually very pale and cloudy, with a white foam. Weizenbier: In Germany, a generic term for top-fermented wheat beers, especially those of the south. Weizenbock: In Germany, a wheat beer of bock strength. Wheat Beer: Any beer containing a high proportion of malted wheat. All wheat beers are top-fermented and many are bottle conditioned. Witbier/White: A traditional wheat beer originally brewed in the Belgian towns of Hoegaarden and Louvain. Whirlpool: A vessel used in the brewing process, used to remove the trub from the wort. Wild Yeast: Any airborne yeast. Now available in cultured form. Wort: The liquid malt extract that is filtered from the mash during lautering. A sweet, amber colored, clear liquid, wort is basically food for the yeast. Y Yeast: One of the four ingredients of beer. Yeast is a single cell organism whose metabolism converts the sugars contained in the malt into alcohol and carbon dioxide. One species, Saccharomyces cerevisiae is used to make ale, and another, Saccharomyces carlsbergensis, is used to make lager.

Z Zymurgy: The science of brewing beer.

Bartending/Cocktails/Glossary A AMF (AKA Adios Mother Fucker) Equal parts of vodka, rum, tequila, gin, triple sec. Fill-up with sour mix, 7-up. For color, add a dash of blue Curaçao liqueur. The drink, also referred to in some places as a China Blue, is typically a pale semi-translucent blue in colour, and is served in a chilled Collins tumbler. Admiral Vernon 1.5 oz (45 mL) light rum, 0.5 oz (15 mL) Grand Marnier, 0.5 oz (15 mL) lime juice, 1 tsp (5 mL) orgeat syrup. The ingredients are mixed together with cracked ice in a shaker or blender and strained into a chilled cocktail glass. Named after Admiral Edward Vernon. Afterburner Vodka, Tabasco sauce, ground cinnamon. Mix 50/50 Tabasco sauce and vodka in a shot glass and then light it with a lighter. It may be necessary to heat the afterburner a bit to get it to burn. When it burns pour some ground cinnamon on the flame and watch it burn. Alabama Slammer 1 part Southern Comfort, 1 part amaretto liqueur, 1 part sloe gin, splash of orange juice. Shake with ice and strain into shot glass or cordial. Slam it down. If you have no sloe gin, grenadine syrup can be substituted. Can be drunk as a shooter or as a cocktail. Alexander 1/2 shot (15 mL) Gin or Brandy, 1/2 shot (15 mL) heavy cream, 1/2 shot (15 mL) white creme de cacao, nutmeg. Combine ingredients over ice, shake and strain into glass and Sprinkle nutmeg on top. It is said to be named after Czar Alexander II of Russia. Americano Equal parts sweet vermouth and Campari poured over ice into a Collins glass, club soda to taste. Garnish with an orange slice. Apoica 1 oz (30 mL) gin or (sometimes) vodka, 2 oz (60 mL) citrus soda. Often served with ice. Seen as an alternative to the gin and tonic, the Apoica is relatively easy to prepare. Named after the stinging night wasp of Brazil.

Apple Martini (aka Appletini) Vodka and either apple juice, apple cider or apple liqueur. Typically, the apple vodka is shaken or stirred with a sweet and sour mix and then strained into a Martini glass. May be garnished with a slice of Granny Smith apple. Apple Pie Shooter 2 oz (60 mL) apple juice, 1 oz (30 mL) vodka, whipped cream in a can, and cinnamon sugar in a salt or pepper shaker. Two people are required. The designated drinker sits in a chair with head back and mouth open. The second person pours the apple juice and then the vodka into the mouth. In order for the full taste of the drink to come out, the drinker must keep his or her throat closed, this also prevents choking. The second person then adds a good size shot of whipped cream and a light sprinkling of the cinnamon sugar. The drinker then sits up, swishes to mix the ingredients, swallows. There can be different recipes for this shot; some do 1 part vodka, 1 part apple juice; others do 2:1 parts, it all depends on how strong the shot is wanted. Apricot Pie 0.5 oz (15 mL) light rum, 0.5 oz (15 mL) sweet vermouth, 4 dashes each of apricot brandy and lemon juice, 2 dashes of grenadine. Shake mixture with ice and strain into a glass. Avenger 2 oz (60 mL) vodka, 1 oz (30 mL) energy drink, 2 oz (60 mL) orange juice, 2 oz (60 mL) pineapple juice, dash lemon juice, dash bitters. Use a Collins glass with or without ice, dash in the lemon juice and bitters, add the energy drink, fill up the glass with even amounts of orange and pineapple juice, stir all ingredients, garnish with a lemon wedge. The Avenger is a sweet party cocktail with a tropical flavour, originating from Melbourne, Australia. Aviation 2 oz (60 mL) gin (or vodka), 1 oz (30 mL) lemon juice, 1 oz (30 mL) maraschino liqueur. Shake or stir with ice. Strain into a cocktail glass. Serve with a cherry. Common brands of maraschino are Maraska, Luxardo and Stock. Other cherry-flavoured liqueurs or the syrup from maraschino cherries should not be substituted, as they are much sweeter and have a very different taste.

B B-50 Series The B-50 series of shots are variations on the B-52 shot that have warranted their own name. They are typically composed of Kahlúa, Baileys Irish Cream, and a third liqueur.

B-52

A B-52 cocktail Kahlua, Baileys, Grand Marnier. The B-52 is a layered shot served in a pousse-cafe glass. Variations include using half measures in a shot glass, using teaspoons of grand marnier to fill a double shot glass. Alternatively, in a rocks glass, stir and strain into ice-filled glass. Kahlua may be replaced with another coffee liqueur, Baileys with another Irish Cream and Grand Marnier with another Curaçao. B and B 1 measure (30 mL) brandy, 1 measure (30 mL) Benedictine. Float the Brandy on top of the Benedictine. Baby Guinness Tia Maria, topped up with Baileys. The Baileys should be poured into the Tia Maria using the back of a spoon, this slows down the pouring of the Baileys and should allow the Baileys to sit on top of the Tia Maria to look like a baby pint of Guinness. The glass used to drink this should be a small whiskey glass or a shot/shooter glass. It is very sweet to taste which is why it is very popular among young adults. Bailey's Comet 1/2 shot (15 mL) of Baileys Irish Cream, 1/2 shot (15 mL) of Goldschlager (although any thin flammable cinnamon except Hot Damn will do), splash of flammable alcohol (Bacardi 151 works well), pinch of cinnamon. Fill shot glass half way with Baileys Irish Cream. Layer on top half shot of Goldschlager. Add splash of flammable alcohol. Dim the lights, and ignite. Sprinkling cinnamon into the flame will cause sparks to appear in an otherwise dim blue flame. Banana Banshee 2 oz (60 mL) cream, 1 oz (30 mL) banana liqueur and 1 oz (30 mL) cacao liqueur (white). Pour into an ice filled shaker. Shake and pour into a cocktail glass. Add a garnish

of nutmeg powder. The drink is reputed to have been invented by Nick Castrogiovanni of Nick's Big Train Bar in New Orleans. Banana Daiquiri 2 measures (60 mL) light rum, 1 measure banana liqueur (Pisang Ambon), 1 measure (30 mL) lime juice, half a banana, crushed ice. Mix the rum, banana liqueur, lime juice, the banana and the ice in a blender. Strain into a cocktail glass. Bandera 1 shot (30 mL) of silver tequila, 1 shot (30 mL) of sangrita, 1 shot (30 mL) of lemon juice, salt on a small dish. There is no method to mix this drink. You should drink, one at a time, the shot of tequila, sangrita and lemon juice. Salt is used for lowering the 'boom' of the tequila. Named after the Mexican flag. Bandito 1 part Kahlúa, 3 parts ginger ale, ice. Pour Kahlúa into glass with ice. Top off with ginger ale. Tastes sweet. Bastille Bomb 1 part blue curaçao, 1 part Cointreau, 1 part grenadine. The Bastille Bomb is a layered shot. First add the grenadine (the most dense of the liquids), then the curaçao, then the Cointreau (the least dense). Bee's Kiss 2 parts light rum, 1 part honey, 1 part sour cream, crushed ice. Put the ice, rum, honey and sour cream in a blender. Blend until the mixture is smooth. Strain into a cocktail glass. Serve the cocktail without garnish. Belfast Bomber 1 oz (30 mL) Baileys, 1 oz (30 mL) cognac, fill with ice. Build over ice drink with a straw Bellbird 1 oz (30 mL) light rum, 1 oz (30 mL) gold rum, 1/2 oz (15 mL) Razzmatazz (crème de cassis and chambord are acceptable substitutions), 3/4 fill with cranberry juice, 1/4 fill with pineapple juice. Build drink in an iced hurricane glass, roll into shaker for a few shakes, pour back into glass, garnish with a squeeze of lime and serve. Bellini

2 oz (60 mL) white peach purée, 5 oz (150 mL) prosecco sparkling wine. Pour peach purée then prosecco into a mixing glass filled with ice. Gently roll the shaker end over end to mix the ingredients. Do not shake as shaking will make the prosecco flat and could cause the mixing glass to explode. Strain into a champagne glass and serve. Bartender Giusepi Cipriani invented this cocktail at Harry's Bar, Venice in 1948. The drink was named after the 15th century Italian painter, Giovanni Bellini. It is reported that the pink glow of one of Bellini's painting is the inspiration to this cocktail. Originally this cocktail would only be made for four months of the year when the white peaches were in season. This was the case until Giusepi's son Arrigo began using a flash frozen peach purée. With the opening of Harry's Bar in New York City, the Bellini has been embraced throughout the western hemisphere. Between The Sheets 1/2 oz (15 mL) brandy, 1/2 oz (15 mL) rum, 1/2 oz (15 mL) triple sec, 1 oz (30 mL) lemon juice. Bitch Slammer (also B Slammer) 1 part vodka, 3 parts sparkling wine. Mix directly in the sparkling wine bottle. Serve chilled in long champagne glasses Black Cow Root beer, vanilla ice cream. Pour root beer into a (preferably chilled) glass or mug. Top with one scoop of vanilla ice cream. Black Devil 1 1/2 oz (45 mL) tequila, 12 oz (350 mL) Coke, squeeze of lime. Build over ice in a glass. Black Dick 1 oz (30 mL) creme de banane, 1 oz (30 mL) Kahlúa. Also known as Black Banana. Black Forest 1 oz (30 mL) creme de cacao, 1 oz (30 mL) cherry liqueur, 1 oz (30 mL) Kirschwasser, 1 oz (30 mL) cream. Shake all ingredients together and pour into a Collins glass. Add a little more cream as a floater, then add a cherry. Black Martini 2/3 oz (20 mL) gin, 1/3 oz (10 mL) black sambuca. Pour ingredients over ice. Shake gently. Strain into cocktail glass. Another cocktail called Black Martini is as follows: 4

1/2 oz (130 mL) vodka (Absolut), 2 oz (60 mL) chambord raspberry liqueur, 1 oz (30 mL) blue curacao, ice. Combine in shaker. Shake vigorously. Strain into cocktail glass. Black Russian 2 parts vodka, 1 part kahlua, 1 part Coke (optional). Mix ingredients, stir and add ice. Black and Tan Stout beer (such as Guinness) and another, lighter beer (such as an ale or lager). A common technique is to fill the glass half full of the light beer, and then carefully pour the dark beer in, over an upside-down spoon, so that the two don't mix. Black Velvet 6 oz (180 mL) cold Guinness, 6 oz (180 mL) cold dry champagne or other dry sparkling wine. A black velvet is made by filling a tall flute glass halfway full of chilled stout and floating the sparkling wine on top of the stout, with the differing densities of the liquids allowing them to remain largely in separate layers (as in a pousse-café). The effect is best achieved if it is poured over a spoon turned upside down over the top of the glass so that the liquid runs gently down the sides rather than splashing into the lower layer and mixing with it. A "champagne in mourning" mixture created in 1861 to commemorate German-born Prince Albert, Queen Victoria's consort, who died of typhoid fever at age 42. Black Velvet is also known as Bismark and Champagne Velvet. According to Brewer's Dictionary of Phrase and Fable, the black velvet was the favorite drink of Otto von Bismarck, who supposedly drank it by the gallon. In Germany, the cocktail often goes by his name. A common variation is the poor man's black velvet, prepared with a cider or perry bottom layer. Blacksmith 1 part brandy, 1 part drambuie, 1 part Kahlúa Blaster Shooter (Jägerbomber) 1/2 a can of Red Bull or other "energy drink". 1 shot (30 mL) of Sprite, 7-Up or other lemon-lime soda, mixed with the Red Bull, 1 shot (30 mL) of Jägermeister or other liqueur, poured into a shot glass. The Blaster is taken by dropping the shot of Jägermeister into a Collins glass and drinking like a shot. The drink is popular because it causes intoxication and also allegedly lets the drinker become more alert. Bleeding Brain (Brain Haemorrhage)

1 oz (30 mL) peach schnapps, 1/4 oz (7 mL) Baileys, dash of grenadine. Pour schnapps into a shot glass. Float Baileys over the back of a spoon. Pour a little grenadine through the Baileys until it falls into the schnapps. Bloody Caesar 1oz (30 mL) Vodka. Celery salt the rim of the glass. Dash Worcestershire sauce, dash Tabasco, Clamato Juice Serve in a highball, garnish Lemon/Lime, Salt/Pepper and a celery stick. (Only Available in Canada) Bloody Mary 1 1/2 oz (45 mL) vodka, 3 oz (90 mL) tomato juice, 1/2 ounce (15 mL) lemon juice, 7 drops Worcestershire sauce, 3 drops Tabasco sauce, 1 pinch freshly ground pepper, 1 pinch of celery salt, 1/4 teaspoon (1 cm³) freshly grated horseradish. Shake with ice. Strain into an old-fashioned glass filled with ice. Garnish with pickled asparagus sprig or slice of celery. Blue Hawaiian 1 part light rum, 1 part blue curacao, 2 parts pineapple juice, 1 part cream of coconut, 1 cup (250 mL) ice, 1 cocktail cherry, 1 piece of pineapple. Shake the rum, the blue curacao, the pineapple juice and the cream of coconut with the ice. Strain into a highball glass and garnish with a cherry and a piece of pineapple. Blue Lagoon 1 oz (30 mL) vodka, 1 oz (30 mL) Malibu rum, 1 oz (30 mL) blue curaçao, 7 oz (200 mL) lemonade. Optionally, sugar the glass rim. Shake vodka and rum with crushed ice poured into the glass. Add lemonade, then pour blue curacao down the inside of the glass for effect. Many bars will use one shot (30 mL) of blue curaçao, throw in some lemon bar mix, and call it a Blue Lagoon. Supposedly created in the 1960's by Andy MacElhone (son of Harry, of Harry's Bar in Paris ). Blue Blazer 1 part boiling water, 1 part whisky, 1 tsp (5 mL) powdered sugar or honey, lemon peel garnish (optional). The whisky, ignited, is poured from one mug into the mug of boiling water, back and forth until the blue flame goes out (4-6 times). It is then poured into the serving mug or Irish Coffee mug containing the honey or sugar and lemon peel. It was created by Jerry Thomas, a bartender and author, while working at the El Dorado in San Francisco. Reportedly while making the drink, US President Ulysses S Grant was so impressed that he gave Thomas a cigar. Thomas would only make the drink if the outside temperature was 10 °C or below or if the person ordering the drink had a cold or the flu, whose symptoms the drink was to alleviate.

Blue Hawaiian Blue Whale 1 part frozen lemonade, one part blue curaçao, two parts vodka. Pour frozen lemonade into a pitcher. Add curacao and vodka. Celebrated for its potency and its festive, aquablue colour. Boilermaker 1 shot (30 mL) of whiskey (or any other spirit), 1 pint (568 mL) of beer of your choice. A boiler maker is just a mug of beer and a shot of whiskey. Hold the shot of spirits above pint glass of beer, drop and chug. Bourbon County Cowboy 2 oz (60 mL) bourbon whiskey, 1/2 oz (15 mL) light cream. In a shaker half-filled with ice cubes, combine the bourbon and cream. Shake well. Strain into a cocktail glass. Brandtea 1 shot (30 mL) of brandy, 1 bag of black tea, sugar and milk (as needed). Prepare tea in a mug and add boiling water. Add milk and sugar as needed. Finally add the shot of brandy and stir. Try using a sweet brandy such as Metaxa. Brandy Alexander 1 oz (30 mL) cognac, 1 oz (30 mL) creme de cacao, 1 oz (30 mL) double cream. Shake the ingredients thoroughly with ice and strain into a cocktail glass. Brandy Cocktail 2 oz (60 mL) brandy, 1/4 tsp (1 cm³) sugar syrup, 2 dashes bitters, 1 twist of lemon peel. Stir all ingredients (except lemon peel) with ice and strain into a cocktail glass. Add the twist of lemon peel and serve. Brandy Punch 1.5 oz (45 mL) brandy or cognac, 0.5 oz (15 mL) cointreau, 2 dashes angustura bitters. Brass Monkey Equal parts vodka, rum and orange juice. It is thus essentially a screwdriver with rum added. Pulp-free orange juice is usually desirable for reasons of palatability, though freshly squeezed juice may also yield a good brass monkey. Dark rum is also preferable, since it is the mixing of the brown rum with the orange juice that produces the distinct brass-like coloration for which this drink is named. Much of this drink's notoriety comes

from the Beastie Boys' song: "Monkey tastes Def when you pour it on ice. Come on y'all it's time to get nice". An alternative cocktail, often attributed to the Beastie Boys track, is essentially a variation on a mimosa. It consists of three parts malt liquor and one part Sunny Delight. Typically Olde English 800 or St Ides is used, and always in the fortyounce bottle. The first quarter to third of the bottle is consumed, and then topped off with Sunny D, capped, inverted, and guzzled. Brave Bull 1 1/2 oz (45 mL) tequila, 1/2 oz (15 mL) Kahlúa. Build over ice in a rocks glass. Bronx Cocktail 1 oz (30 mL) vermouth, 1 oz (30 mL) gin, juice of 1/4 orange, 1 slice orange. Shake all ingredients (except orange slice) with ice and strain into a cocktail glass. Add the orange slice and serve. For a dry Bronx cocktail, use dry vermouth; for a Bronx golden cocktail, use half dry and half sweet, and add an egg yolk. The Bronx was supposedly invented by Johnnie Solon of the Waldorf-Astoria bar in Manhattan. Buck's Fizz Orange juice, chilled Brut champagne, dash of grenadine. Fill a champagne glass 1/3 full of orange juice. Top with champagne and a dash of grenadine. The drink is named after London's Buck's Club where it was first served in 1921. The Buck's Fizz is the English version of the French mimosa and predates the mimosa by 3 years. Both drinks are usually served at breakfast or brunch. Although the recipe given here, with grenadine, may be the original usage, most British people will understand 'Buck's Fizz' to refer to a mixture of orange juice and champagne; ie it is the usual British term for what Americans would call a 'Mimosa'. Sometimes, where real Champagne is not available or cannot be afforded, a white wine is used in its place. Bull's Milk 1 oz (30 mL) light rum, 1.5 oz (45 mL) brandy, 1 cup (240 mL) milk. Bullshot (also known as Crunk Juice) 1 part vodka, 2 parts Red Bull. Pour Red Bull into vodka. Add ice (optional). Serve chilled. Buttery Nipple 1 part butterscotch, 1 part Irish cream. Layer.

C Caffè Corretto (Espresso Corretto)

1 part grappa (or brandy), 2 parts espresso. A shot of espresso coffee "corrected" with a shot, usually grappa or brandy. It is widely consumed in Italy and usually taken after lunch or dinner Caipirinha 1/2 lime (tip: get rid of white centre), 1-2 tsp (5-10 mL) sugar (to taste), cachaça (to fill glass containing lime, sugar, and ice). Crush lime half with a wooden pestle in a whiskey tumbler or similar glass. Add crushed or grained ice. The finer the ice, the faster it cools, but also dilutes the mixture. Fill glass with cachaça. Water may be added to dilute, but may not be necessary as the ice will melt. Shake vigorously. Caipirinha is a traditional Brazilian drink. If you don't have cachaça on hand, replace with a good quality clear rum (in this case, the drink is called a "caipiríssima"), or vodka can also be used ("caipiroska"). In Europe, it is fashionable to use brown sugar instead of white, giving the drink a mossy colour and an earthy, warmer feel to it. Some bartenders use simple syrup in order to minimise the mixing needed and crunchiness of sugar crystals. Some people also replace the ice cubes with chopped ice, but this causes it to melt more quickly, watering down the drink. Some health-conscious Brazilians will drink it with a sugar substitute such as aspartame. A "caipifruta" is prepared in the same way, replacing or complementing the lime with any other fruit (always fresh, never juices). Popular fruits include passion fruit, kiwi, lemon, pineapple and strawberry. A caipirinha should be drunk quickly, as the essential oils of the lime peel, set free while pounding the lime halves, will give an unpleasant, bitter taste Caipiroska See for Caipirinha. Cachaça is substituted by vodka. Caipirísima See for Caipirinha. Cachaça is substituted by rum. Careless Memor 1 part whisky, 1 part Bacardi, 1 part dark rum, 1 part Malibu poured over ice and mixed with Coca-Cola. If the Coca-Cola is flat (as is preferable for this particular drink) the mixture is shaken before serving. The sweetness of the rums and cola combine with the coconut of the Malibu to mask the drink's true alcoholic content. Drinking two is recommended only for those with strong stomachs or a strong desire for amnesia. It is named after a song by pop group Duran Duran and has been likened to Douglas Adams's fictional drink called the Pan Galactic Gargle Blaster. Cement Mixer 1 oz (30 mL) Baileys, 1 oz (30 mL) lime juice. Fill a shot glass 2/3 full with Baileys, and gently float the lime juice on top. Taken correctly, the Cement mixer provides an

interesting texture in one's mouth. However, in a short time the creme solidifies, care must be taken to consume a Cement mixer before this happens as the solidified version is not very palatable. Champagne Blues Champagne, blue curaçao, lemon peel. Pre-chill champagne and curaçao. Pour champagne into a chilled glass. Add curaçao to taste. Twist lemon peel over drink and drop into glass. Cheeky Vimto Chocolate Martini 2 oz (60 mL) vodka, 1/2 oz (15 mL) creme de cacao. Pour ingredients into shaker filled with ice then pour into Martini glass. Classic Champagne 1 cube of sugar, dash of Angostura bitters, chilled dry champagne, 1 tsp (5 mL) of brandy, cocktail cherry. Place the cube of sugar in a champagne flute and add a dash or two of Angostura bitters. Carefully fill the glass with champagne. Add the teaspoon of brandy. Serve decorated with the cocktail cherry. Cocksucking Cowboy Butterscotch schnapps, Baileys. Half fill a 4shot glass with butterscotch schnapps. Then, holding a teaspoon over the shotglass, gently pour Baileys on top so it floats over the schnapps. That's it! Comfortable Screw 2 fingers of Southern Comfort, on the rocks in a tall glass. Fill with orange juice. Condom A two layer shot. First layer: vodka. Second layer: Baileys. Fill the glass at 3/4 of vodka. Then pour the Bailey's gently over the vodka with a spoon. Try getting the drinker to dip their finger in the shot before drinking. Cosmopolitan 1 1/2 parts vodka, 1 part triple sec, 1 part cranberry juice, dash of lime. Shake with ice. Strain into a cocktail glass. The Cosmopolitan was first created by Cheryl Cook in South Beach, Miami in either 1985 or 1986. Toby Cecchini is credited with changing the rose's lime cordial to fresh lime juice and standardising the triple sec as Cointreau. Common recipes include: (1) (Dale DeGroff) 1 1/2 oz (45 mL) citron vodka, 1/2 oz (15 mL)

Cointreau, 1/4 oz (7 mL) fresh lime juice, 1 oz (30 mL) cranberry juice. Shake all ingredients with ice. Strain into a chilled cocktail glass. Garnish with an orange peel. (2) (Gary Regan) 1 1/2 oz (45 mL) citrus vodka, 1 oz (30 mL) triple sec, 1/2 oz (15 mL) fresh lime juice, 1 or 2 dashes cranberry juice, for colour. Shake and strain into a chilled cocktail glass. Garnish with a lime wedge. (3) (Voted Best Cosmopolitan in London, England by Time Out) 35 mL cytrynowa (Polish lemon vodka), 15 mL triple sec, 5 mL Rose's Lime Cordial, 5 mL fresh lime juice, 20 mL cranberry juice, 2 dashes Hoppes Orange Bitters. Shake with ice, and then strain into Cocktail Glass. Garnish with a flamed orange twist. Crazy Ivan 1 part black tea (brewed), 1 part vodka. Pour vodka into hot tea. Drink immediately. Cuba Libre 90 mL (3 oz) Coca-Cola, 30 mL (1 oz) rum, 60 mL (2 oz) gin (optional), 2 dashes bitters (optional), lime wedge. Rub the rim of a highball glass with the lime. Fill the glass with ice. Add rum. Fill with Coca-Cola. Drop in the lime squeeze. Jones' Bar Guide omits the gin and bitters, but they are said by some to greatly improve the quality of the drink. The Cuba Libre ("Freedom for Cuba") was invented in Havana, Cuba around 1900. Patriots aiding Cuba during the Spanish-American War and, later, expatriates avoiding Prohibition, regularly mixed rum and Coca-Cola as a cocktail and a toast to this West Indies island. Cucaracha 1 part Kahlúa, 1 part tequila. Pour the Kahlúa, then slowly pour in the tequila so that two distinct layers are form. Some mixing in the middle is fine (and even desirable) but at the top it should be all tequila. Light the tequila with a lighter, and allow the blue flame to burn. It helps to use the lighter on the side of the glass too, to warm up all of the liquid. Works best in a tall shot glass. When the flame starts to taper off (or when you can't hold yourself back any longer, or when you think it's good and hot) suck up all of it through a straw as quickly as possible.

D Daiquiri This refers to a family of cocktails. Daiquirí Natural is the basic mix, that serves as the starting point to the more complex cocktails of the family: 1.3 oz (40 mL) light-dry rum, 0.7 oz (20 mL) lime juice, 1 teaspoon (5 mL) sugar, crushed ice. Mix the ingredients in a shaker and serve. Daiquiri Floridita is the most common and famous version of this cocktail, allegedly it was invented by Constantino Ribalaigua Vert, barman and owner of the Floridita in the 1950s, whom Ernest Hemingway nicknamed El grande Constante. This recipe is also known as Daiquirí Frappé: 1.5 oz (45 mL) light-dry rum, the juice of 1 lime, 1 tsp (5 mL) sugar, crushed ice, 10 drops of maraschino liqueur. Mix all the

ingredients in a blender until the ice is finely crushed and serve iced. Strawberry Daiquiri: 1/2 oz (15 mL) strawberry schnapps, 1 oz (30 mL) light rum, 1 oz (30 mL) lime juice, 1 tsp (5 mL) powdered sugar, 1 oz (30 mL) strawberries, crushed ice. Mix all the ingredients in a blender until the ice is finely crushed and serve iced. Other versions: Papa's is the version of the cocktail that Hemingway allegedly preferred (Papa is the nickname that fishermen gave Hemingway in Cuba), is identical to the Floridita Daiquiri, it only substitutes lime juice with grapefruit juice. It is said that Hemingway drank this cocktail with no sugar and doubled the rum. Mulata is the same cocktail as the Floridita Daiquiri, but instead of light-dry rum (which is colourless) it requires aged rum, which gives the cocktail an amber colour. Other versions, which did not originate in the Floridita, are also common in bars worldwide, such as Banana daiquiri and Strawberry daiquiri. Danis 2 oz (60 mL) vodka, 2 oz (60 mL) orange juice, 3 oz (90 mL) grapefruit soda or Squirt. Mix vodka and orange juice, add ice, add soda. A variant of the cocktail uses sweetened grapefruit juice and club soda, instead of the grapefruit soft drink. Serve over ice in a short glass. Dark And Stormy 15 mL lime juice, 4 knobs of ginger cut into small pieces, 50 mL Goslings Black Seal Rum (other dark rum will suffice). Load with ice, shake and strain. Top with either fiery ginger beer, ginger beer or soda depending on preference and amount of ginger used. Add slice of lime to garnish. Combine as warranted, the ideal ratio culminates in a dark cola colour. The Dark And Stormy originated in Bermuda, where Gosling's distillery was founded. There is a variant made with vodka, called the Clear And Sunny. Also, the Partly Cloudy is made with vodka and gatorade when you are out of rum and ginger beer. Darth Vader 1/2 oz (15 mL) vodka, 1/2 oz (15 mL) light rum, 1/2 oz (15 mL) triple sec, 2 oz (60 mL) sour mix, 1/2 oz (15 mL) gin, 1/2 oz (15 mL) Jose Cuervo silver tequila, Jägermeister. Stirred method: Pour all ingredients, except Jägermeister, directly into an iced Collins glass. Fill the remainder of the glass with Jägermeister. Shaken method: Shake all ingredients, except Jägermeister, in a cocktail shaker with ice. Strain into an iced Collins glass. Fill the remainder of the glass with Jägermeister. Dead German Equal parts Jägermeister and Goldschläger in a shot glass. Dead Nazi Equal parts Jägermeister and Rumplemintz Peppermint Schnaps in a shot glass.

Death In The Afternoon 1 oz (30 mL) absinthe (or Pernod or Absente), 5 oz (150 mL) chilled champagne. Pour absinthe into a flute and top with the champagne. Devil's Tail 1 1/2 oz (45 mL) rum, 1 oz (30 mL) vodka, 1 tbsp (15 mL) lime juice, 1 1/2 tsp (7 mL) grenadine syrup, 1 1/2 tsp (7 mL) apricot brandy. Blend all ingredients together with a half cup of crushed ice until smooth. Serve in a champagne flute. Dirty Hooker 1/2 ounce (15 mL) Jagermeister, 1/2 ounce (15 mL) raspberry Sour Puss in a shot glass. Dirty Martini 3oz (90 mL) of Gin (Vodka) and, a splash of dry vermouth, stirred in a Boston shaker with ice. a splash of the garnish juice usually Olive. Strain into chilled Martini glass. Garnish with green Olive Dirty Water (Dirty Bath Water) 1/2 shot (15 mL) vodka, 1/2 shot (15 mL) banana liqueur, 1/2 shot (15 mL) Maui Blue Hawaiian, 1/2 shot (15 mL) midori, 1/2 shot (15 mL) chambord, 1 splash soda, 1 oz (30 mL) sour mix. Dirty Vimto A Dirty Vimto (also known as a dirty pint) is an alcoholic cocktail drink popularised in 2004 which replicates the fruit extract drink Vimto with the use of beer, alcopop and port wine. To a pint sized (568 mL) glass is added large (50 mL) port (usually Cockburns). The glass is filled to half way with Stella Artois and filled with WKD Blue. This unusual combination has a flavour reputed to be both delicious and remarkably similar to that of Vimto. "Atomic Vimto" is made by putting half a pint (284 mL) of Stella Artois into a Pint (568 mL) glass, and adding 50 mL of Port. A shot (25 mL) of scotch is added, and topped with WKD Blue. The other option is to double the scotch, use 75 mL of port and fill the rest with WKD Blue. Other names include Cheeky Vimto. Dixie Dew 2 oz (60 mL) bourbon, 1/2 tsp (2.5 mL) creme de menthe (white), 1/2 tsp (2.5 mL) triple sec. Shake all the ingredients in a shaker with ice. Strain into a cocktail glass. Serve.

Dom Pedro 1 shot (30 mL) of Irish whiskey (or amarula), two spoons of vanilla ice cream, double cream. Whisked together, lightly top with shavings of dark chocolate. Donatello== 1 1/2 oz (45 mL) vodka, 1/2 oz (15 mL) triple sec, 1/3 oz (20 mL) lime juice, 1/2 oz (15 mL) midori, splash of chambord. Shake all of the ingredients except for the chambord over ice and pour into the glass. Then add the chambord to the glass and allow it to sink to the bottom. Dry Martini • •

Dry Vermouth - splash Dry Gin - 3 oz. (90 mL)

Pour just a Splash of Dry Vermouth in a mixing glass top with ice, stir, and empty the liquid of the glass, (this is for take the aromatics of Martini) then, pour the Dry Gin, Stir well. Strain in to a Martini Chilled glass. Take a little peel of lemon and squeeze the zest (like a spray) garnish with green olive.

E Earthquake 1 measure gin (30 mL), 1 measure (30 mL) whisky, 1 measure (30 mL) Pernod. Shake well over ice and strain into a whisky tumbler. Warning: Unpleasant and very unfriendly. Eccentric Elmer Ectoplasm First variation: 3 oz (90 mL) vodka, 1.5 oz (45 mL) Grand Marnier orange liqueur, 1.5 oz (45 mL) blue curacao liqueur, 1 splash orange juice. Stir in a glass and serve over ice. Second variation: This variation is more complex, and involves floating a solid over the drink. 1 package lime jelly, 1 cup (240 mL) boiling water, 3/4 cup (60 mL) rum (or vodka or tequila), 1/2 oz (15 mL) blue curacao, 1/2 oz (15 mL) peach schnapps, 1 splash orange juice, 1 splash pineapple juice. Dissolve the jelly in the boiling water. Leave to cool. Mix in the rum (or vodka or tequila). Set in a freezer, whipping with a whisk just before it sets in order to introduce air bubbles (for effect). Shake the blue curacao, peach schnapps, orange juice and pineapple juice and strain into a cocktail glass. Spoon the jelly onto the top. Ectoplasm is a cocktail that is meant to have a "green slime" appearance, in order to resemble ectoplasm. Eggnog

8 fresh eggs, 1 cup (250 mL) sugar, 3 cups (750 mL) milk, 2 cups (500 mL) heavy/whipping cream, ground nutmeg to sprinkle on servings, 1 cup (250 mL) white rum, 3 cups (750 mL) brandy or whisky or cognac. Separate eggs into yolks and whites in separate bowls. Beat egg-yolks with 1/2 of sugar, set aside. Beat egg-whites until stiff, then mix in other 1/2 of sugar. Pour the yolks into the whites and mix together slowly. Stir in milk slowly. Stir in 1/2 of cream slowly. Whip rest (1/2) of cream and fold in carefully. Serve at room temperature by ladling the eggnog into cups and sprinkling nutmeg on top.n(Optional) Add in white rum and brandy to servings according to taste. Can be served hot if desired. Eggnog is a type of milk-based punch belonging to the posset family of drinks. It originates in Europe and its name may have originated from grog or from a small drinking cup known as a noggin. Eggnog typically consists of milk, eggs and sugar mixed together and may be served with or without added spirits. Other ingredients include spices such as nutmeg, cinnamon, coriander or allspice. Eggnog is typically served as a winter drink. Although rarely as good as "homemade" recipes, ready-made eggnog containing alcohol and "just-add-alcohol" versions are available for purchase in a variety of stores. It is sometimes added as a flavouring to food or other drinks. El Presidente 1 oz (30 mL) light rum, 1 oz (30 mL) dry vermouth, 1 tsp (5 mL) grenadine, 1 tsp (5 mL) blue curaçao, twist of orange peel, maraschino cherry, cracked ice. Combine ice and liquids in a large glass. Stir well and strain. Twist the orange peel over the glass, and then drop it in. Garnish with a maraschino cherry. The El Presidente is a cocktail of prerevolutionary Cuban origin. Although popular throughout the island nation, the recipe shown here was developed at the La Florida bar by Constantino Ribailagua. Electric Lemonade 40 mL vodka, 2 mL blue curaçao, fresh pressed orange juice. Shake the ingredients and serve in a highball glass. It is green coloured. Esoteric Solipsist Equal parts Fernet Branca, Pernod, Italian grappa and tequila. Extra Dry Martini 1 splash dry vermouth, 3 measures (90 mL) gin, 2 olives. Splash vermouth into the shaker, swirl it around, then dump it out. Add the gin to the mix. Prepare as a stirred cocktail in a cocktail glass. An Extra Dry Martini can be made similar to a Martini, but with even less vermouth than a Dry Martini (qv). Extra Extra Dry Martini

3 oz (90 mL) gin, 2 olives. Prepare 3 oz (90 mL) of gin as a stirred cocktail. Do not add vermouth.

F Fear And Loathing Muddle 1 slice of pink grapefruit with two barspoons (10 mL) of granulated sugar and 4 dashes Fee Brothers Peach Bitters in a rocks glass. Fill glass with ice. Add 3 oz (90 mL) Bellows Bourbon. Stir. Created by Benjamin Peikes and submitted to Gary Regan for his Fear And Loathing cocktail contest which commemorated Hunter S. Thompson. The recipe listed above won first prize. Fire on Ice • • •

2 oz (60 mL) vodka Fill with pear or apple cider ice cubes (optional)

Pour vodka in a highball glass. Fill balance of glass with cider, stir, and serve. Add ice cubes if you like. Flaming Bob Marley Flaming Dr. Pepper 1/2 shot (15 mL) amaretto, 1/2 shot (15 mL) 151-proof rum, 1/2 pint (250 mL) of lager. Fill half of shot glass with amaretto, top with rum. Ignite shot glass mix. Pick up shot glass by sides, drop (bottom first) into pint glass and chug. It is a flaming cocktail that tastes like the soft drink Dr Pepper, although it does not contain any. This drink inspired an episode of the animated television show The Simpsons. The drink on that episode was known at first as the "Flaming Homer", later as the "Flaming Moe" (after the programme's bartender). Flaming Lamborghini 0.5 oz (15 mL) of each of blue curacao, Baileys, Kahlúa, Galliano, Bacardi rum, Bacardi 151. This is a complicated drink that requires two separate drinks. The first drink is a layered shot in a shot glass. First layer blue caracao, second layer Baileys. The second drink is layered as well, but in a Martini glass. First layer Kahlúa, second layer Galliano, third layer Bacardi rum, fourth layer Bacardi 151. Light the Bacardi 151. Carefully pour the shot into the Martini glass. Use a straw to drink the entire drink in one gulp. Flat Liner 0.5 oz (15 mL) tequila, 0.5 oz (15 mL) white Sambuca, Tabasco. Pour tequila into a shot glass. Add a few drops of Tabasco, enough to cover the tequila. Carefully layer the white Sambuca over the Tabasco and tequila.

Flirtini 3 to 4 fresh raspberries, 1 1/2 oz (45 mL) Stolichnaya Razberi vodka, 1/2 oz (15 mL) Cointreau, splash of fresh lime juice, splash of pineapple juice, splash of cranberry juice, Brut champagne or other dry sparkling wine, Mint sprig for garnish. Muddle the raspberries in the bottom of a chilled champagne flute. Pour the vodka, Cointreau and fruit juices into a shaker two-thirds full of ice cubes. Shake very well. Strain into the champagne flute. Top with the champagne. Add the mint sprig. Alternate ingredients: 1 oz (30 mL) Stoli Raspberry, 1/2 oz (15 mL) triple sec, splash of fresh lime juice, 1/2 oz (15 mL) pineapple juice, 4 raspberries muddled at bottom of glass, a float of sparkling wine. Florida 1/2 oz (15 mL) gin, 1 1/2 tsp (7 mL) Kirschwasser, 1 1/2 tsp (7 mL) triple sec, 1 oz (30 mL) orange juice, 1 tsp (5 5mL) lemon juice. Shake all ingredients with ice, strain into a cocktail glass and serve. Frangelico Luau 1 part Frangelico, 3 parts pineapple juice, a dash of grenadine. Mix ingredients in blender. Serve in tall glass of ice. Garnish with slice of pineapple. French 75 40-50 mL lemon juice, 90 mL gin, 1 white of egg, 15 mL cream, 1.5 tsp (7.5 mL) sugar, 3-4 ice cubes, 90 mL cold champagne. Shake the first 6 ingredients in a shaker. Strain. Add champagne. The French 75 was first made by American army officers and got his name from a French First World War rapid fire gun. Older version: 1 tsp (5 mL) absinthe, 1 part gin, 2 parts calvados. If bourbon whiskey is substituted for the gin, it becomes a French 95, and if cognac is substituted for gin, it becomes a French 125. French Martini 1 1/4 oz (35 mL) chambord raspberry liqueur, 3/4 oz (20 mL) Grand Marnier, 2 oz (60 mL) orange juice, 1 oz (30 mL) soda water. Mix all ingredients in a shaker with ice, chill and strain in a Martini glass or cocktail class. You may also add sugar to the rim if you like. Alternative ingredients: 1 1/2 oz (45 mL) good quality grain vodka (Ketel 1), 1/4 oz (7.5 mL) chambord, 1/4 oz (7.5 mL) fresh pineapple juice, 1 twist lemon peel. Frozen Matador 1 1/2 oz (45 mL) tequila, 2 oz (60 mL) pineapple juice, 1 tbsp (15 mL) lime juice. The ingredients are mixed with crushed ice in a blender and served with a pineapple stick in an old-fashioned glass.

Frozen Pineapple Daiquiri 1 1/2 oz (45 mL) light rum, 4 pineapple chunks, 1 tbsp (15 mL) lime juice, 1/2 tsp (5 mL) sugar. Fruit & Nut Chocolate Martini 1 oz (30 mL) Blackcurrant Vodka, 1/2 shot (15 mL) Creme de Cacao, 1/2 shot (15 mL) Creme de Cassis, 1/2 shot (15 mL) Frangelico, 1/2 shot (15 mL) Irish Cream Liqueur, 3/4 shot (20 mL) heavy cream. Shake & Strain into a Martini Glass. Garnish: Shavings from a chocolate bar. Named after Cadbury's Fruit & Nut chocolate bar. Origin unknown; found in Difford's Guide to Cocktails 2005 (a new edition comes out every year around the Holidays). Funky Blue Drink Double shot (60 mL) of vodka, shot (30 mL) of Archers (peach schnapps), one glass of white wine, shot of blue curacao. Served in a pint glass topped up with lemonade. This particular cocktail is believed to have originated in Sheffield in the United Kingdom, and is well known for its distinctive colour and its pleasant refreshing taste. Fuzzy Navel 1 part vodka, 1 part peach schnapps, 1/2 part pineapple juice, splash orange juice. Mix and pour over ice

G G-Spot • • • •

1 part Sprite 1 part Captain Morgan's spiced rum 1 part Wilderberry 1 part sour mix

Mix and pour into a glass. Geisha • • • •

2 oz (60 mL) bourbon 1 oz (30 mL) sake 2 tsp (5 mL) sugar syrup 1 1/2 tsp (7.5 mL) lemon juice

Shake with ice. Strain into a glass filled with ice cubes. Garnish with fruit if desired. Serve. Gentle Fruity White • •

Fruit juice, especially hand-made or equivalent (i.e. tropical mix) Riesling white wine, such as the extremely common Aufkellerein.

Mix to taste as one would a Cuba Libre or vodka cocktail. Gibson Martini • • •

1/2 oz (15 mL) dry vermouth 2 1/2 oz (75 mL) gin 2 cocktail onions

A Gibson is just like a Martini (qv), except garnished with cocktail onions. It's been said to have been named after one Mr Gibson, renowned for his tolerance until it was revealed that he had an agreement with many bartenders to give him a glass of water with an onion as a signal. Gimlet • •

London Dry Gin 2 oz. (60 mL) Rose's Lime 2 oz. (60 mL)

Pour gin and lime cordial into a mixing glass and top with ice. Stir well. Strain into a frosted Martini glass and garnish with a lime peel or green cherry.enjoy. El cocktail Gimlet debe su nombre al doctor Sir T.O. Gimlette, un médico británico al servicio de la armada británica, allá por el s. XIX. Por aquel entonces en los barcos se obligaba a los soldados y marinos a comer lima para prevenir el escorbuto. El doctor Gimlette tuvo la genial idea de aderezarla con ginebra para que su consumo fuera algo más agradable. Inmediatamente se hizo popular entre la tropa. Gin and Ginger Gin Buck • • •

1 1/2 oz (45 mL) gin juice of 1/2 lemon ginger ale

Pour gin and juice of lemon into an old-fashioned glass over ice cubes. Fill with ginger ale, stir and serve. Gin-Cassis Fizz • • • • •

2 1/2 oz (75 mL) gin 1 1/2 oz (45 mL) lemon juice 1 tsp (5 mL) superfine sugar 4 oz (120 mL) club soda 1/2 oz (15 mL) creme de cassis

In a shaker half-filled with ice cubes, combine the gin, lemon juice and sugar. Shake well. Strain into a Collins glass almost filled with ice cubes. Add the club soda. Stir well. Drop the cassis into the centre of the drink. Gin Fizz • • • •

2 oz (60 mL) gin juice of 1/2 lemon 1 tsp (5 mL) powdered sugar carbonated water

Shake gin, juice of lemon and powdered sugar with ice and strain into a highball glass over two ice cubes. Fill with carbonated water, stir and serve. Gin Highball • • •

1 jigger (45 mL) gin 1 lemon twist ginger ale to file

Built as a highball. Gin Rickey • • • •

1 1/2 oz (45 mL) gin juice of 1/2 lime carbonated water 1 wedge lime

Pour juice of lime and gin into a highball glass over ice cubes. Fill with carbonated water and stir. Add the wedge of lime and serve. Gin Sour • • •

2 oz (60 mL) gin 1/2 tsp (2.5 mL) sugar 1 oz (30 mL) lemon juice (or other citrus juice)

In a shaker half-filled with ice cubes, combine gin, lemon juice and sugar. Shake well. Strain into a sour glass and garnish with the orange slice. The Gin Sour is a traditional mixed cocktail from the US which antedates Prohibition. In an 1898 book by Finley Dunne, Mr Dooley includes it in a list of great American inventions: I have seen America spread out fr'm th' Atlantic to th' Pacific... An' th' invintions,—th' steam-injine an' th' printin-press an th' cotton gin an' the gin sour an' th' bicycle an' th' flying machine an' th' nickel-in-th'-slot machine an' th' Croker machine an' th' sody fountain an'—crownin' wur-ruk iv our civilization— th' cash raygister. Popular during the 1940s, Kevin Starr includes it in "an array of drinks (the gin sour, the whiskey sour, the gin rickey, the Tom Collins, the pink lady, the old fashioned) that now seem period pieces, evocative of another era."

A 1917 recipe is as follows: GIN SOUR—Country Club Style Use a large Mixing glass. Fill with Lump Ice. ½ lime juice, ½ orange juice, 2 dashes pineapple juice, ½ pony rock candy syrup, 1 jigger Burnette's Old Tom Gin. Shake well, strain into cocktail glass and serve. The directions "½ Lime Juice" and "½ Orange Juice" are as given in the source and presumably refer to the juice of half a lime and half an orange, respectively. Gin and Tonic • • •

1 jigger (45 mL) gin tonic water to fill 1 lime wedge

Build as a highball. An origin legend tells that the traditional gin and tonic came about when British colonists in India, drinking a far more bitter anti-malarial tonic, mixed gin with the medicine to make it palatable. Whether or not the story is true, the tonic water used as a present-day mixer contains only a fraction of the quinine, and is sweetened. Gin And Juice • • •

1 part gin 1 part grapefruit juice 1.5 parts orange juice

Pour all ingredients into a shaker, shake well and pour into a highball glass filled with ice. Garnish with a slice of lime. The drink is notable for sharing a name with the 1993 Snoop Dogg song Gin and Juice. Glogg The following is a very classic variation of Glogg: • • • • • • • •

1 bottle (750 mL) of red wine 150 mL (5 oz) of vodka 7 pcs of cinnamon 20 cloves ginger cardamom 200 mL (7 fl oz) of sugar 1 tbsp (15 mL) of vanilla sugar

Avoid using cardamom powder or cinnamon powder. Mix together the spices and pour in the vodka. Let the mixture soak for at least a day. Separate the spices from the vodka, and pour in the wine. Heat the mixture, but do not let it boil. Serve warm with raisins and almonds. Glogg is the Scandinavian version of vin chaud or mulled wine. The main ingredients are (usually red) wine, spices such as cinnamon and cloves, and optionally also stronger spirits such as vodka or even Cognac. The mixture is prepared by heating, but it is not allowed to boil in order for the alcohol not to evaporate. Glogg is generally served with raisins and almonds, and is a popular warm drink during the Christmas season. In Denmark glogg is traditionally served during the Christmas season with æbleskiver (apple dumplings) sprinkled with powdered sugar and accompanied with strawberry marmalade. Glogg recipes vary widely, and variations with sweet wines such as Madeira or spirits such as Cognac or Armagnac are also very popular. Try brandy instead of vodka for robustness. Glogg can also be made alcohol-free by using juices or by boiling the Glogg for a few minutes to evaporate the alcohol. Godmother •

1.5 oz (45 mL) vodka

• •

0.5 oz (15 mL) amaretto served in a rocks glass over ice

A godfather is made with scotch in place of vodka. A fairy godmother is made with creme de noyaux in place of amaretto. Golden Cadillac • • • •

20 mL white crème de menthe 20 mL Galliano 20 mL orange juice 20 mL cream

Shaken with ice cubes for mixing. Strain and drink. Golden Elk • •

1/2 shot (15 mL) Goldschläger 1/2 shot (15 mL) Jägermeister

The ingredients are combined into a shot. Golden Fizz This is a Gin Fizz (qv) made with egg yolk instead of egg white. Goodbye Russia With Love • • • • •

1 shot (30 mL) vodka 1 shot (30 mL) brandy 1 shot (30 mL) amaretto crushed ice 2 maraschino cherries

Combine ingredients, sans cherries, in a cocktail shaker. Shake well and pour over cherries in whiskey glass. A Goodbye Russia With Love is a sweet cocktail with equal parts of vodka, brandy and amaretto. It was created in Salford and dedicated to a beautiful Russian girl. Gorilla Fart • •

1 part Bacardi 151 rum 1 part 101 Wild Turkey whisky

This drink is flammable. Variations include adding one part Southern Comfort

Grasshopper • • •

1/2 oz (15 mL) green crème de menthe 1 oz (30 mL) white crème de cacao 1 1/2 oz (45 mL) cream

The ingredients are shaken and served either straight up or on the rocks. Variations include using cream or vodka. Green Cow • •

1 part Pisang Ambon liqueur 1 part milk

The Pisang Ambon liqueur that is used to make a green cow is green banana flavoured liqueur. It is a sweet, bright green herb. The name for this liqueur comes from an Indonesian Island, Ambon and Pisang means banana. This is a type of drink that is better well blended and frozen. Serving it cold helps keeps the taste and makes the flavour last longer than served warm. It also helps keep the milk in it cold. There are many varying recipes for this drink. For each person that tries it they develop their own taste and way of making it. Alternative recipe: • • • •

40 mL Absolut vodka 30 mL Pisang Ambon liqueur 20 mL milk fill with Sprite soda

Then mix everything and serve. Here the Absolut vodka comes from Sweden and is produced from distilled winter wheat. One can taste a bit of dried fruit in in, when it is drank straight. It can also come in other flavours, such as Absolut Peppar or Absolut Mandarin. The best way to serve it is in a Collins cup. Green Garden • • • • • • • • •

1 orange half a lemon or 1 lime brown sugar pineapple juice peppermint extract sparkling mineral water peppermint leaves (optional). Squeeze one orange and half a lemon. In a shaker mix 50 mL of orange and lemon (or lime) juice half a teaspoon of brown sugar 100 mL of pineapple juice and two drops of peppermint extract

Pour into a 300 mL glass and add ice cubes and mashed peppermint leaves. Add mineral water until the glass is full. Greyhound • •

1 1/2 oz (45 mL) gin 5 oz (150 mL) grapefruit juice

Pour ingredients into a highball glass over ice cubes. Stir well and serve. (Vodka may be substituted for gin, if preferred.) Gully Wash • • •

1 part sweetened condensed milk 1 part coconut milk (traditionally, it would be the "juice" straight from the coconut) 1 part gin

Blend the above ingredients, adding the sweetened condensed milk last. Serve over ice. Gully Wash is a Bahamian drink - not a tourist drink, something enjoyed by islanders.

H H-Bomb 2 oz (60 mL) of rumple minze, 12 oz (350 mL) of mountain dew. Pour mountain dew into chilled 14 oz (415 mL) Collins Glass. Top off with rumple minze. Invented in 1989 an H-Bomb is a carbonated citrus and peppermint cocktail. There are numerous variations: Bikini Atoll - substitute 1 oz (30 mL) Barcardi 151 for 1 oz (30 mL) rumple minze; Heisenberg - substitute 1 oz (30 mL) Jägermeister for 1 oz (30 mL) rumple minze; Edward Teller - substitute bourbon for rumple minze. Tokugawa - substitute sake for rumple minze. Oppenheimer - substitute 4oz. Manischewitz for 2oz. Rumpleminze, requires use of 16oz. Pint glass. Manhattan Project – substitute 1 oz. Wild Turkey for rumple minze. Enrico Fermi – substitute Compari for rumple minze. Hangman's Blood This is a drink first described by Richard Hughes in his 1929 novel, A High Wind in Jamaica. According to Hughes, Hangman's blood ... is compounded of rum, gin, brandy, and porter ... Innocent (merely beery) as it looks, refreshing as it tastes, it has the property of increasing rather than allaying thirst, and so once it has made a breach, soon demolishes the whole fort In the 1960s novelist Anthony Burgess described its preparation as follows:

Into a pint glass [568 mL], doubles [i.e. 50 mL measures] of the following are poured: gin, whisky, rum, port and brandy. A small bottle of stout is added and the whole topped up with champagne....It tastes very smooth, induces a somewhat metaphysical elation, and rarely leaves a hangover. Hanky-Panky 1.5 oz (45 mL) gin, 1.5 oz (45 mL) sweet vermouth, 2 dashes Fernet Branca. Pour all the ingredients into a Martini glass half full of ice cubes. Stir well to combine and chill. Strain into a chilled Martini glass. The Hanky-Panky cocktail was the brainchild of Ada Coleman. Her benefactor, Rupert D'Oyly Carte, a member of the D'Oyly Carte family that first produced Gilbert and Sullivan operas in London, and the family that built the Savoy Hotel. When Rupert became chairman of the Savoy in 1903, Ada was given a position at the hotel's American Bar, where she eventually became the head bartender and made cocktails for the likes of Mark Twain, the Prince of Wales, Prince Wilhelm of Sweden and Sir Charles Hawtrey. Charles Hawtrey was the man for whom "Coley", as Ada Coleman was affectionately called, created the Hanky-Panky cocktail. He was an Victorian and Edwardian actor who mentored Noel Coward. Coley herself told the story behind the creation of the Hanky-Panky to England's The People newspaper in 1925: "The late Charles Hawtrey ... was one of the best judges of cocktails that I knew. Some years ago, when he was overworking, he used to come into the bar and say, 'Coley, I am tired. Give me something with a bit of punch in it.' It was for him that I spent hours experimenting until I had invented a new cocktail. The next time he came in, I told him I had a new drink for him. He sipped it, and, draining the glass, he said, 'By Jove! That is the real hanky-panky!' And Hanky-Panky it has been called ever since." The Hanky-Panky is a variation on the sweet Martini, inasmuch as it calls for gin and sweet vermouth, but Coley's secret ingredient was Fernet Branca, a bitter Italian digestivo. By adding just a couple of dashes of this herbal elixir, she transformed the drink into a masterpiece. Harvey Wallbanger Ice cubes, 2 measures (60 mL) vodka, 3/4 measure (20 mL) Galliano, 5 measures (150 mL) orange juice, 1 slice of orange. Half-fill the shaker with ice cubes. Add the vodka and orange juice, and shake well. Strain into an ice-filled highball glass. Gently float the Galliano on top, and garnish with the orange slice. This well known tipple was one of many cocktails invented by renowned, (and two times world champion) mixologist Donato 'Duke' Antone (other notable 'Duke' creations are the Rusty Nail, The Godfather and the Flaming Caesar). This is one of many cocktails invented by 'Duke' in Los Angeles during the 1950's. According to legend, Harvey was actually a Californian surfer. After losing an important contest, he consoled himself in Duke's Blackwatch bar with one of his 'special' screwdriver cocktails, (a screwdriver with a dash of Galliano liqueur). After several drinks, he tried to leave the bar, but unfortunately kept bumping into the furniture and walls. Harvey 'the Wallbanger' became his nickname and the

famous drink was named. In 2005, the American-based Food Network listed the Harvey Wallbanger cocktail as number four in its list of the top five fad foods of the 1970s. Henry Morgan's Grog 2 oz (60 mL) dark rum, 1 cube sugar, 3 cloves, 1 tbsp (15 mL) lemon or lime or orange juice, slice of lemon, boiling water. Place all ingredients except boiling water in an 8 oz (240 mL) mug. Stir till sugar is dissolved. Leave the spoon in the mug and pour in boiling water to fill and stir. Hi-Fi Brazilian cocktail, made popular in the 1960's, consisting of orange soda and vodka. It is quite similar to the Screwdriver, causing some confusion on its country of origin. The original recipe used a brand of soda called Crush, which is not manufactured any more, being replaced with orange Fanta. Horse's Neck A highball made with whiskey (usually rye or bourbon) and ginger ale, with a long spiral of lemon peel draped over the edge of the glass. Hot Buttered Rum 1.5 oz (45 mL) rum, 1 tsp (5 mL) sugar, freshly boiled water, butter, nutmeg. Pour rum into a cup. Stir in sugar. Top up with water. Add a knob of butter and sprinkle with nutmeg. The Joy of Cooking describes this drink as one that "makes you see double and feel single". Replacing the boiling water with hot cider makes a "Stonewall". Hot Totty Add one shot of Jack Daniels to an 8 oz (240 mL) glass of tea (amount of tea can be raised or lowered to taste). It can be served hot or over ice. Hunter Thompson Fill a highball glass with ice cubes and then pour Wild Turkey 101 to the rim. Favorite drink of author Hunter S. Thompson

I Invisible Man 2 oz (45 mL) gin, ½ oz (15 mL) brandy, ½ oz (15 mL) triple sec (optional), 2 oz (60 mL) orange juice, 3 oz (90 mL) ginger ale. Add ingredients to a highball glass with ice. Fresh squeezed orange juice is recommended for best flavor.

Irish Car Bomb First pour a shot (30 mL) of an Irish Whiskey such as Jameson or Tullamore Dew into a glass, and add about a pint (568 mL) of Irish beer such as Guinness or Murphy's. Drop a shot (30 mL) of Irish Cream such as Bailey's (including the shot glass) into the glass of beer. Immediately drink the mix. The Guinness beer and Irish Cream Liqueur will curdle together as soon as they make contact. The Irish Carbomb should be completely drunk before the drink has completely curdled. If done correctly, an Irish Carbomb should taste chocolatey. Irish Coffee Strong black coffee, brown sugar, whiskey, very lightly whipped cream. Put a metal spoon in a wine glass and pour in the hot coffee. Leave about 1.5 cm space above the coffee. The spoon helps to prevent the glass cracking. Mix two teaspoons (10 mL) of sugar and the whiskey into the coffee, and remove the spoon. The amount of sugar can be suited to the drinker. Also, the more sugar in the coffee, the easier the final step is. Hold a tablespoon upside down over the glass, and slowly pour the cream over the back of the spoon onto the surface of the coffee mixture. It should float. Irish Rootbeer Float In a chilled glass mug: 1 part rootbeer (preferably a frothy, flavourful variety), 1 part Bailey's Irish Cream, 1 part vodka. The Irish rootbeer float is a relatively new invention, finding its origins in the Southwestern region of Pennsylvania. It is a creamy, sweet beverage that utilises the mild neutral flavour of vodka to excellent effect, having a deceptively high alcohol content. The mix itself is very simple and versatile. Many feel that an Irish rootbeer float can act as a better introduction to spirits than beer, which is a far more common introduction to alcoholic beverages. The recipe is not written in stone, and the ratio may be adjusted to taste without compromising the overall flavour of the beverage. The Even-more Irish Rootbeer Float is a variation in which some, or all of the vodka is substituted with whiskey. Whilst a minor variation, it does result in a definitively different drink. The flavour is richer and more caustic and far less conducive to first-time drinkers. It does stay truer to its namesake, however. It comprises: 1 part rootbeer, 1 part Bailey's Irish Cream, 1 part whiskey (or a mixture of some part whiskey, some part vodka).

J Jager Bomb 4 oz (120 mL) energy drink (usually Red Bull) 1 oz (30 mL) of Jägermeister take a glass filled with 4-6 oz (120-180 mL) of energy drink drop Jägermeister into glass and take quickly. Jäger Colada

2 oz (60 mL) light rum, 1 oz (30 mL) coconut milk, 4 oz (120 mL) pineapple juice, crushed ice. Combine ingredients in a cocktail shaker. Shake well. Strain and serve with a pineapple garnish. Jello Shot Jello Shots are made from flavoured gelatin dessert mix and distilled alcohol. The most commonly used liquors are rum and vodka, but almost any type is suitable. A jello shot is usually made in shot glasses, disposable paper cups, or small 2 oz (60 mL) plastic condiment containers. These condiment containers can be purchased in bulk, and come with lids to prevent alcohol evaporation. A jello shot is made just like regular gelatin desserts. Half of the total water required by the recipe is boiled, and then the mix is dissolved into the water. The remaining half of the water is replaced with liquor. Storing the alcohol in the freezer overnight helps chill and set the jello shots quicker. They take at least a couple hours to set. It is rumoured to have been invented by musician and satirist Tom Lehrer during his time with the Army as a way of circumventing liquor restrictions. Jungle Breeze A combination of raspberry vodka and lemon lime soda. The vodka-soda proportion is left to the discretion of the individual, but the drink should have a smooth lemon lime taste with a sweet hint of raspberry.

K Kalisto Comet 2 oz (60 mL) vodka, 2 oz (60 mL) Baileys, 1 oz (30 mL) coconut oil, 2 grams of crushed mint or peppermint, plenty of ice to top up glass. The Kalisto comet is a unique blend of vodka and Baileys drink, a slight variation is to use Tia lusso as oppose to Baileys as many find the combination of vodka and Baileys to be quite a acquired taste and can be sickly in taste for those not into Baileys too much. The ingredients of the cocktail are selected to make the drink smooth and easy on the senses with the vodka being the most potent ingredient used, the mint used is usually peppermint although an equally preferred alternative can also be spearmint to further add to the smooth taste. Kamikaze 1 1/2 oz (45 mL) vodka, 1 oz (30 mL) triple sec, 1 oz (30 mL) lime juice. Stir all the ingredients with ice. Strain into a chilled tumbler filled with ice. Garnish with a lime twist. Kentucky Joe 2 1/2 oz (75 mL) Maker's Mark, 1/2 oz (15 mL) Kahlúa. Pour ingredients into rocks glass. Add ice and stir. The choice of Maker's Mark in this recipe is important. Other bourbons do not work well unless they are also Wheaters. The Kentucky Joe is a slightly

sweet bourbon cocktail. The bitterness of the coffee flavour offsets the sweetness of the bourbon. This cocktail was created at LeNell's Ltd, a Wine and Spirit Boutique, by Benjamin Peikes and named by owner LeNell Smothers. Kir Royale 100 mL champagne, 20 mL creme de cassis. Put creme de cassis in the champagne glass and poor the champagne in the glass. Stir until the colour is pale. Serve cold.

L Lady Finger 1 oz (30 mL) gin, 1 oz (30 mL) kirschwasser, 1/2 oz (15 mL) cherry brandy, 1 oz (30 mL) lemon juice, 1/2 tsp (2.5 mL) superfine sugar. Shake all the ingredients in a shaker with ice and strain into a cocktail glass. Lady Killer 30 mL gin, 15 mL Cointreau, 15 mL apricot brandy, 60 mL Maracujanektar, 60 mL Ananassaft. This is a classic cocktail created by Peter Roth, a famous barkeeper from the Kronenhalle in Zürich, Switzerland. In 1984, he won the world championship with this drink. Latin Manhattan 2 measures (60 mL) each of white rum, sweet vermouth and dry vermouth. Add a splash of maraschino cherry juice and shake in a cocktail shaker and serve "up" (with no ice) in a Martini glass with a twist of lemon peel. When making this drink, avoid the temptation to use more rum. It makes the drink quite bitter. The balance of the three alcohols is the key. Lemon Drop 1 1/2 oz (45 mL) citrus vodka, 3/4 oz (20 mL) Cointreau, 1 tsp (5 mL) superfine sugar, 3/4 oz (20 mL) freshly squeezed lemon juice, lemon wheel for garnish. Pour contents into a ice filled mixing glass and shake vigorously. Strain into a sugar rimmed cocktail glass garnished with a lemon wheel. Serve. Originally created at Henry Africa's Bar, San Francisco. Henry Africa's opened in 1969 and was one of the first establishments to serve cocktails that were developed and marketed specifically to females. Although now closed, the Lemon Drop continues and has become a cocktail staple of westerners. Liquid Cocaine 1 part Jägermeister, 1 part Goldschläger. Should be shot as soon as its poured as the 2 liquors take a couple of seconds to mix.

Long Island Iced Tea 1/2 oz (15 mL) vodka, 1/2 oz (15 mL) gin, 1/2 oz (15 mL) tequila, 1/2 oz (15 mL) triple sec, 1/2 oz (15 mL) rum, 1 1/2 oz (45 mL) sweet and sour, splash of Coke. Stir. Garnish with lemon twist. Build ingredients over a Collins glass with ice. Some bartenders give the drink a short shake, but this is optional. Some choose to mix it without tequila. Some have nicknamed a Long Island with tequila a "Texas Iced Tea".

M Mai Tai The Maitai is a well-known cocktail purportedly invented at the Trader Vic restaurant in Oakland, California in 1944. Trader Vic's amicable rival, Don the Beachcomber, claimed to have created it first in 1933 at his own newly opened little bar (later a famous restaurant) in Hollywood. The Beachcomber's recipe is far more complicated than that of the Trader's and tastes quite different. Maitai is the Tahitian word for "good". The Trader Vic story of its invention is that the Trader (Victor J. Bergeron) created it one afternoon for some friends who were visiting from Tahiti. One of them tasted it and cried out: "Maitai roa!" ("Very good!") Hence the name. The first three of the following Maitai recipes are provided by Trader Vic's to The Search for the Ultimate Mai Tai website. Recipe 1: The Original Trader Vic Formula - 1944: 2 oz (60 mL) of 17-year old J. Wray and Nephew Rum over shaved ice. Add juice from one fresh lime. 1/2 oz (15 mL) Holland DeKuyper Orange Curacao, 1/4 oz (7.5 mL) Trader Vic's Rock Candy Syrup. 1/2 oz (15 mL) French Garnier Orgeat Syrup. Shake vigorously. Add a sprig of fresh mint. Recipe 2: "Old Way" Trader Vic Maitai Formula - 1997: 1 oz (30 mL) Fine Jamaican rum (15 or 8 year old), 1 oz (30 mL) Martinique rum (St. James), 1/2 oz (15 mL) Orange Curacao, 1/2 ounce (15 mL) Orgeat Syrup, juice from one fresh lime (about 3/4 oz[20 mL]). Mix and serve as in the original formula. Recipe 3: Today's Trader Vic Maitai (This recipe is very close to what Trader Vic's restaurants apparently serve.): 2 oz (60 mL) light rum, 1 oz (30 mL) triple sec, 1/2 oz (15 mL) lime juice, 1/2 oz (15 mL) Orgeat syrup, 1/2 tsp (2.5 mL) grenadine, maraschino cherry, pineapple. Shake all the ingredients in a shaker with ice and strain into an old fashioned glass over crushed ice. Garnish with fruits and serve with a straw. Recipe 4: Don the Beachcomber Maitai: This version is much closer to what Don the Beachcomber served in his restaurants. It can be garnished with various fruits, as in the above recipe. Falernum, which is now difficult to obtain in the United States except from a single supplier in Seattle, is a flavored Caribbean syrup with a very different taste from the Orgeat syrup used in the Maitai 1. Ingredients: 2 oz (60 mL) water, 3/4 oz (20 mL) fresh lime juice, 1 oz (30 mL) fresh grapefruit juice, 1 oz (30 mL) sugar syrup, 1 oz (30 mL) dark rum, 1½ oz (20 mL) golden rum, 1/2 oz (15 mL) Cointreau or triple sec, 1/4 oz (7.5 mL) Falernum syrup, 2 dashes or scant 1/2 tsp Angostura bitters, 1 dash or scant 1/4 tsp Pernod or other anisetteflavoured pastis. Shake all the ingredients in a shaker with ice and strain into a tall highball glass filled with crushed ice. Garnish with fruits and serve with a straw. Recipe 5: Pineapple Variation Maitai: 4 oz (120 mL) orange juice, 4 oz (120 mL) pineapple

juice, 1 oz (30 mL) lime juice, 1 oz (30 mL) dark rum, 1 oz (30 mL) light rum, 1 oz (30 mL) triple sec, 1/2 oz (15 mL) grenadine. Maiden Head 3 oz (90 mL) cherry brandy, 2 oz (60 mL) cherry 7-up, 2 oz (60 mL) cherry soda, whipped cream, a cherry. All liquids should be chilled and mixed with a stirring stick. Top the cocktail with whipped cream and a cherry. The name probably comes from fact that cherry, the theme ingredient of this cocktail, and maiden head are both slang terms for the hymen. Maiden's Prayer 1 1/2 oz (45 mL)gin, 1 oz (30 mL) lemon juice, 1/2 oz (15 mL) triple sec. Shake all ingredients with ice, strain into a cocktail glass, and serve. Another cocktail by the same name is made of: 1 part gin, 1 part light rum, 1 part Cointreau, 1 part lemon juice. Shake with crushed ice and strain into a chilled wine or cocktail glass. Garnish with a lemon twist. Manhattan There are any number of variations to this drink, but two of the more popular recipes are The Original Manhattan and The Perfect Manhattan. Classic Manhattan: 1 1/2 shots (45 mL) bourbon (quality counts up to a point. Something like Early Times is quite adequate.) 1/3 shot (10 mL) sweet vermouth (quality really counts here and most domestics are out.) 2 shakes of bitters, 1 tbl (15 mL) cherry juice. Garnish with Cherry. Serve up in stemware or on the rocks. The Original Manhattan: 1 shot bourbon (30 mL), 1/4 shot (7.5 mL) sweet vermouth, dash bitters. Stir ingredients in a large glass with ice. Strain into chilled cocktail glass and garnish with a maraschino cherry. The Perfect Manhattan: 1 shot bourbon, 1/4 shot sweet vermouth, dash bitters, rinse dry vermouth. Stir whiskey, sweet vermouth and bitters in a large glass with ice. Rinse chilled cocktail glass with dry vermouth (pour only a little in the glass, swirl it around and pour it out). Strain chilled ingredients into cocktail glass and garnish with a lemon twist. If someone requests it extra dry you could use no vermouth at all. Man Juice Can be made individually or in bulk, preferably the latter. Bulk- dump half to one full bags of ice in large pot or kettle. Pour in one case of Natural Ice beer, one handle of vodka, and one to one and a half gallon mixers of Kool-Aid for flavor. Stir and serve. Single- pour a single serving amount of Kool-Aid in a glass or cup; add one shot of vodka and one can of Natural Ice.

Margarita

Margarita See Bartending/Cocktails/Margarita for details. Common Margarita ratios: 50 % tequila, 25 % Triple Sec, 25 % fresh lime juice; 50 % tequila, double as much Triple Sec than fresh lime juice; 60 % tequila, 20 % Triple Sec, 20 % fresh lime juice; 33 % tequila, 33 % Triple Sec, 33 % fresh lime juice. Maria Teresa 4 oz (120 mL) of orange juice, 2 oz (60 mL) of orange liqueur (such as Cointreau, triple sec or Grand Marnier), 1 oz (30 mL) of grenadine, 1 oz (30 mL) of lime juice. The preferred way to make a Maria Teresa is to combine all of the ingredients in a shaker, shake with ice, and strain into a sugar-rimmed glass. The Maria Teresa is named after a Grand Duchess of Luxembourg. Martini 1 measure (30 mL) dry vermouth, 5 measures (150 mL) gin, 2 olives. Pour a small splash of vermouth in the shaker. Add gin to the mix. Melted ice will bring the liquid content up to 3 oz (90 mL) total. Prepare as a stirred cocktail. Mixing a Martini is a trying task, as it is difficult to measure out just enough vermouth. Harvard suggests using a metal shaker and rimming the full edge with the liquid. This means pouring in enough that the liquid coats the bottom of the shaker, but doesn't start to fill it. A dry Martini can be made by rimming half the shaker, leaving part of the bottom untouched by vermouth; and an extra dry Martini is done by splashing a little vermoth in the shaker, swirling it around, and dumping it back out before adding the gin. Maude 2 oz (60 mL) vodka, ginger ale, a splash of grenadine, and a garnish of two maraschino cherries. Served on the rocks. It is named after the character played by Bea Arthur on the 1970s sitcom Maude, and is found mainly in bars catering to gay men. Melon Bomb

Merv Griffin's Unkle Illegal in most parts of the world. Mix 2 melted popsicles, one popsicle cherry and the other being grape, about 400 mL of v8 juice, and blend it with tang or similar powdered beverage, and add absinthe. To be served inside a hollowed out pumpkin, with the stem being hollow so as to be used as a large straw. Typically ice is added or an ice cube placed in the drinker's mouth. Originates in Milton, Massachusetts in the United States, despite that absinthe is legally unavailable. Michelada Very popular Mexican cocktail. Preparation differs from state to state. This recipe is in the San Luis Potosí/Cuernavaca style: 355 mL beer (any kind will do), 120 mL Clamato (Clam-Tomato cocktail; optional, but highly recommended), 1 or 2 lemons, Worcestershire Sauce, maggi juice, Black-Label Valentina Sauce (hard to get for people outside of Mexico), salt, pepper, chilled beer mug, ice. Have a beer mug chilled, then frost it with salt and lemon. Pour in about 25 to 35 mL of Valentina Sauce. Squeeze in your lemons. Add some Worcestershire sauce, then the Maggi juice. Now, salt and pepper to taste, then stir. Add your 120 mL of Clamato, then keep stirring. Finally, pour in your beer while you keep stirring. Add some ice if you like. There's no secret for mixing the best Michelada, it must suit your taste. If you want to make liter-sized Micheladas, you need to vary proportionally the quantity of ingredients shown in this table. But then again, it must please you. It's some sort of acquired taste. You must not replace the Valentina sauce with some other kind of sauce (say, Tabasco). It won't taste the same. Mickey Mouse More than one drink shares this name, this recipe is from webtender. 3 oz (90 mL) tomato juice, 1 dash lemon juice, 1/2 tsp (2.5 mL) Worcestershire sauce, 2-3 drops Tabasco sauce, 1 wedge lime, ice cubes. Shake all ingredients (except lime wedge) with ice and strain into an old-fashioned glass over ice cubes. Add salt and pepper to taste. Add the wedge of lime and serve. Midnight Baya This drink was created in Kissimmee, Florida by Brent M. Farmer in 2006. It is a variation of the traditional mojito that substitutes the lime with blueberries and blackberries, and regular clear rum with vanilla flavor rum. 4-6 blueberries, 4-6 blackberries, 6-9 mint leaves (optional), sugar (optional), 1 part vanilla flavored rum, 3 parts club soda, and 3-4 raspberries. Place the blueberries and blackberries into a shaker, muddle them well with a pestle, add the vanilla rum and fill the shaker with ice, then shake well (up to 30 times). Afterwards, pour it through a strainer (to filter out the berry skins) into a tall ice filled glass, top it with the club soda, stir and garnish with raspberries. Mint leaves can be added for a more traditional mojito flavor and sugar for extra sweetness.

Midnight Cowboy 2 oz (60 mL) bourbon, 1 oz (30 mL) dark rum, 1/2 oz (15 mL) heavy cream. Can be shaken with ice and strained into a cocktail glass, or served on the rocks. Midori Sour There are a number of different cocktail recipes with the name "Midori Sour". The below is one variant of this. Combine in a glass equal quantities of the following ingredients in this order (double shots are suggested, but other amounts are also useable): Midori, chambord, lime juice (note: not lime cordial as this is not generally bitter enough). The sweet tastes of the Midori and the chambord combine with the bitterness of the lime juice to create a unique drink. Mimosa 6/10 chilled champagne, 4/10 orange juice (Simply Orange or freshly-squeezed is preferred). Pour orange juice into a champagne flute, then add champagne. Mint Julep 2.5 oz (75 mL) bourbon whiskey, 3 tsp (15 mL) simple syrup, sprig of mint. Muddle mint leaves and syrup in glass. Add shaved or crushed ice and then Bourbon. Garnish with a whole sprig of mint. Another variation, courtesy of Alton Brown: Muddle ten mint leaves and 1 1/2 teaspoons (7.5 mL) of superfine sugar (which can be made by pulsing sugar in a food processor) until you've got a paste. Add a splash of seltzer water, and mix with the muddled mint. Then fill the glass about 3/4 with ice. Add 2 1/2 oz (75 mL) bourbon, and finish with a splash of seltzer water. Garnish with mint, and serve. Mojito Mojito (pronounced mo-HEE-toe) is a traditional Cuban cocktail which became quite popular in the United States during the late 1890s. For details and variations on the recipe, see Bartending/Cocktails/Mojito. As an example, this is this is how they prepare Mojitos at "La Bodeguita del Medio": 1 tsp (5 mL) of sugar, 1/4 oz (7.5 mL) fresh lime juice, 2 mint sprigs (not a forest!), crush gently, add 1 1/2 oz (45 mL) white cuban rum, add ice cubes, add 2 oz (60 mL) soda water. Stir well, garnish with a sprig of mint. The mint leaves should be gently bruised with a muddler or similar implement in the bottom of an empty tall glass. add the sugar and lime, and then the rum. Fill the glass with ice cubes. Mix everything together and top the glass with soda (club soda). Molotov Cocktail 1/2 shot (15 mL) Vodka (cheap vodka is best, meant to burn going down), 1/2 shot (15 mL) Everclear (151 can be used but it would change the flavour). Fill with vodka. Add Everclear (or 151). Ignite, blow out and slam shot. Non-flaming variant: 1/2 shot

(15 mL) vodka, 1/2 shot (15 mL) Everclear (or 151), splash of Red Hot (or Tabasco), pinch of chili powder. Layer into shot glass with Red Hot on top. Sprinkle with chili powder. Slam shot. Be careful not to rub eyes afterwards. Montgomery The Montgomery Cocktail is a very dry Martini: 15 parts gin to 1 part vermouth dry. It is named after Fieldmarshall Viscount Montgomery of Alamein. Churchill once said Montgomery needed a superiority of 15:1 to risk an attack. Moonraker 1 1/2 oz (45 mL) tequila, 4 oz (120 mL) pineapple juice, 1/2 oz (15 mL) Blue Curacao liqueur. Mix tequila and pineapple juice in a highball glass with ice. Drop the Blue Curacao into the center of the drink and serve. Moscow Mule 2 oz (60 mL) lime juice, 2 oz (60 mL) vodka, 8 oz (240 mL) ginger ale. Mix all the above ingredients in a highball glass with ice. Mountain Meister 1 part Jägermeister , 2 parts Mountain Dew, more or less to taste. Typically served in an 8 oz (240 mL) highball glass. Mudslide 1 part vodka, 1 part Kahlúa, 1 part coffee liqueur, 1 part milk, ice. Put all ingredients in blender and blend for 30 seconds. Mulled Red Wine 2 oz (60 mL) sugar syrup, 750 mL bottle Bordeaux (red), 1 pt (500 mL) ruby port, 1 cup (250 mL) brandy, 7 whole cloves, several cinnamon sticks, 1/2 tsp (2.5 mL) grated nutmeg, lemon peel. Dissolve sugar in a flaming pan. Add ingredients and mix on low heat. Serve when hot. Serves about 10.

N Naga 1 part gin, 1 part blue curaçao, 1 part creme de cacao (dark), 1 part lime cordial, ice. Mix the ingredients into a whisky glass and top with ice. Naughty Shirley Temple 1-2 shots (30-60 mL) vodka, 1 oz (30 mL) grenadine, 1 tbsp (15 mL) lime juice, ice, 1/2 glass orange juice, 1/2 glass lemon-lime soda. Place three to four ice cubes, just one more than will fit without stacking, in a highball glass. Pour the grenadine over the ice, then the lime juice. Add the vodka. Fill just over half way with orange juice, then add an equal amount of lemon-lime soda. Sip or drink in reverse with a straw. A non-virgin variation of the virgin drink, Shirley Temple. Negroni 1 part gin, 1 part Campari, 1 part sweet vermouth. Shake the ingredients with ice. Strain into a chilled cocktail glass. Garnish with a twist of lemon. Common substitutes include vodka for the gin, dry vermouth for the sweet, or a twist of orange instead of lemon. According to the most popular origin story, the Negroni was invented in Florence, Italy in the early 1920s. It was named after Count Camillo Negroni, the man who invented it by asking a bartender to add gin to the Americano, his favourite drink. However, the word Negroni doesn't appear in English cocktail guides before 1947, so the drink's true origins are uncertain. The Negroni is an apéritif, or pre-dinner cocktail, intended to stimulate the drinker's appetite. There is also a variant, popular in Italy, named Negroni sbagliato where the gin is substituted with spumante brut. Nixon Nuclear Wessel 1 part scotch, 3 parts vodka, 1 part Jägermeister. The Wessel is a rather finicky drink to mix- The vodka and the Jägermeister should be chilled, but the scotch warmed. First put down one part of the vodka, then the scotch, then another part of vodka, then the Jägermeister, then finally the last bit of vodka. Shake with crushed ice and serve cold.

O Oatmeal Cookie An Oatmeal Cookie is a shooter made of equal parts Baileys Irish Cream, butterscotch and cinnamon schnapps and Jägermeister. Mix equal parts of all liquors (1/4 oz (7.5 mL) each for one shot) into a shaker. Shake thoroughly. Pour into a shot glass. Can also be made without Jägermeister.

Octopussy Old Fashioned A recipe with many variations, almost always featuring bourbon and sugar. Add meat of orange (demi-wheel without rind), tsp of sugar (5 mL), maraschino cherry (without stem) and two dashes of Angostura bitters to bottom of an Old Fashioned glass. Muddle until orange is thin pulp. Fill glass with ice. Add 2 oz (60 mL) bourbon. Top with soda water. Serve with stir or short straw. An Old Fashioned glass is similar to a bucket or tumbler. This drink is sometimes ordered as a call. On occasion Southern Comfort, Scotch, or various Rye whiskies may be desired. One-Balled Dictator 1 part good champagne, 5 parts cheap liebfraumilch. Shake the concoction very violently but for a short duration, then pour into a "rocks" type glass. Before drinking, add one cinnamon ball, the type found in bags of bulk candy. You now have a One-Balled Dictator. A splash of Galliano liqueur added just before shaking will create a Mussolini. One-Balled Dictator is a wine cocktail drunk by World War II veterans. The name is seen by some as a little unorthodox, yet is still seen as a reasonably tasty drink. Symbolism: The combination of the milky-white liebfraumilch with the champagne will produce a very white drink, where the German very quickly overwhelms the French. The widemouthed rocks glass provides breathing room for the drink, which has only one ball. Taken together, this is clearly a joke reference to Adolf Hitler, who, after the invasion of Poland, took over France in a very successful and fast way, through the "lightning war" or blitzkrieg, during the early years of World War II. The reference to Hitler's "one ball" comes from the lyrics to a crude song sung by British soldiers, to the tune of the Colonel Bogey March. Although the symbolism renders this primarily a joke recipe, the actual drink produced is unique and quite pleasant. The fiery taste of the cinnamon gives an interesting contrast to the "cooler" flavour of the white wines. This drink originated in Cincinnati, Ohio in the late 1940s, concocted by veteran members of the US 82nd Airborne Division. One-five-one (151) proof rum A rum which is 75% alcohol. Quite flammable as the warnings on the bottle declare.

P Paloma 120 mL silver (white) tequila, 240 mL grapefruit flavoured soda, a twist of lemon, salt and a small dish for frosting. Chill a high glass. Twist some lemon juice on the mouth of the glass and turn it upside-down into a salt-filled dish to create the frosting. Add some ice. Pour the tequila first, then the grapefruit soda. Stir as needed, then decorate with a lemon rind. Alternative: Instead of using silver tequila, you could use rested (reposado) variation. It gives a more "wooden" texture to the experience. Its name translates as "dove".

Pan Galactic Gargle Blaster The Pan Galactic Gargle Blaster is a fictional alcoholic drink which is mentioned in Douglas Adams' humorous science fiction radio series, novels, computer game, movie, comic book mini-series, and television series The Hitchhiker's Guide to the Galaxy. See Bartending/Cocktails/Pan Galactic Gargle Blaster for details. Pearl Harbor 1 oz (30 mL) Midori, 1/2 oz (15 mL) vodka, fill glass with pineapple juice, 1 slice pineapple, 1 piece cherry. Pour the Midori and vodka in a cocktail glass, and then fill with pineapple juice. Garnish with a slice of pineapple and a cherry. Sit down and enjoy. Pimm's No. 1 Cup 1 1/2 oz (45 mL) Pimm's No. 1, juice of 1/4 lemon, ginger ale. Build in an ice filled highball glass. Garnish with a cucumber slice, lemon slice and mint sprig.Pimm's Cup was invented in 1840 along with Pimm's No.1. It was served exclusively at Mr. Pimm's Oyster bar in London. Pink Gin 1 dash Angostura bitters, 40 mL gin. Add a few drops of Angostura bitters to the glass, then pour in the gin. Add an ice cube and top up with tap water to taste. Pink Snowman 8 oz (250 mL) orange juice, 10 oz (300 mL) frozen strawberries, 2 large scoops vanilla ice cream, 1 smaller scoop vanilla ice cream. Blend without ice. Blend with 2 scoops of ice cream and serve with the third. Pink Sock 1 1/2 oz (45 mL) vodka, 1/2 oz (15 mL) triple sec, 1/3 oz (10 mL) lime juice, 1 1/2 oz (45 mL) strawberry orange juice, splash chambord. Shake all of the ingredients except for the Chambord over ice and pour into a Martini glass. Then add the chambord to the glass and allow it to sink to the bottom. The Pink Sock is a weak, sweet strawberry orange Cosmopolitan with a raspberry sinker. Pink Squirrel The Pink Squirrel is a frozen cocktail made of 1 oz (30 mL) Creme de Noyaux, 1 oz (30 mL) Creme de Cacao, 1 oz (30 mL) Half and half, 2 scoops of vanilla ice cream. Blend with ice. Serve. Piña Colada

2 oz (60 mL) rum, 3 oz (90 mL) pineapple juice or crushed pineapple with juice, 2 oz (60 mL) coconut milk. Combine all ingredients in a blender. Mix until ice is crushed to a slushy consistency. Pour into a piña colada glass. Garnish with a pineapple slice. The piña colada originated from Puerto Rico. Planter's Punch 2 jiggers (90 mL) Jamaica rum, 1 jigger (45 mL) lime juice, 1/2 jigger (20 mL) simple syrup, ice. Shake well and pour into tall glass with ice. Decorate with fruit. Pope's Penis 1 shot (25 mL) of tequila and 1 shot (25 mL) of Malibu are poured over ice and the (highball) glass is then filled with a fruit juice and blackcurrant. There are 2 main variants: Benedict - uses apple juice; John Paul - uses cranberry juice. To have the penis Ordained is to add of a slice of lemon. Polish Martini Porn Star 1/2 ounce (15 mL) Blue Curacao (or 1/2 ounce [15 mL] Bols Blue), 1/2 ounce (15 mL) Raspberry Sourpuss. Prairie Fire 1/2 oz (15 mL) Bacardi 151, 1/2 oz (15 mL) Tabasco sauce. Pour in shot glass. Chaser highly advised. Alternative recipe: 1 oz (30 mL) tequila, dash Tabasco sauce. This is sometimes not a drink which is meant to be enjoyed. It is most often purchased and given to an unsuspecting friend as a prank, much like the Cement Mixer. Prairie Oyster 1 whole raw egg yolk, 1 tsp (5 mL) Worcestershire sauce, 1 tbsp (15 mL) tomato juice, a dash of pepper, 2 dashes of vinegar. The ingredients should be carefully poured into a glass so as to not break the yolk, tradition holds that one should also not break it in the act of drinking the cocktail. Other recipes call for the inclusion of varying quantities of vinegar, tomato juice, brandy, wine or various spices. The pepper helps kill the bad taste of the eggs. A Prairie Oyster is a mixed drink intended as a morning hangover remedy. An episode of the anime Cowboy Bebop entitled "Heavy Metal Queen" featured references to the unappetising nature of a Prairie Oyster as a hangover remedy as a plot element. Pregnancy Test 1 1/2 oz (45 mL) vodka, 1/2 oz (15 mL) triple sec, 1/3 oz (20 mL) lime juice, splash chambord. Shake all of the ingredients except for the Chambord over ice and pour into a

Martini glass. Then add the chambord to the glass and allow it to sink to the bottom. The Pregnancy Test is a citrus Martini with a raspberry sinker. Prince of Wales 3/4 oz (20 mL) Madeira wine, 3/4 oz (20 mL) brandy, 1/4 oz (7.5 mL) orange curaçao, 1 dash Angostura bitters. Shake ingredients in iced cocktail shaker. Strain into cocktail glass. Fill glass with champagne. Add orange slice. Punch Punch is a general term for any of a wide assortment of mixed drinks, either soft or alcoholic, often containing fruit or fruit juice. Punch is typically served at parties in large, wide bowls known as punchbowls. In a large number of Caribbean, Pacific or Indian Ocean countries, punch is also drunk as an aperitif before meals. The original drink was made from five different ingredients, namely arrack, sugar, lemon, water and tea. Because of this it was named panch which is the Hindi for five. This name was adopted by the sailors of the British East India Company and brought back to England, from where it was introduced into other European countries. In Germanic culture, punch (or Punsch in German) refers to a mixture of several fruit juices and spices, often with wine or liquor added. Punch is popular in Germany, as well as with many Germans who emigrated to America. The traditional German Christmas often includes a Feuerzangenbowle ("Burnt Punch" or "Burning Fire Tongs Bowl"). This is a punch made from red wine, and flaming rum poured over a sugar hat, a large conical sugar cube placed on the "Feuerzange" which supports it above the bowl. In Korean culture, sujeonggwa is a traditional punch made from dried persimmons, cinnamon and ginger. Recipes: A very simple punch recipe is to add sherbet to chilled ginger ale; Summer Cup: wash and hull a large punnet of strawberries and put them in a large bowl with 100 mL of gin and 50 mL of Cointreau. Allow them to soak for a while. Add plenty of ice, and a bottle of medium dry white sparkling wine. Top up with at least 500 mL of soda water to taste. Serve in long tall glasses with a sprig of mint. Typical alcoholic punch generally contains cask wine, Passion Pop or similar, juice, soft drink, cordial and vodka.

Q QF A three-layered shot: first layer - Kahlúa; second layer: Bailey's; third layer - Midori.

R Radler Radler', German for cyclist, is a traditional mixture of beer and a soft drink, mostly carbonated and orange or lemon flavoured, in South Eastern Germany (Bavaria) and

adjacent provinces. It is refreshing, and its alcohol content is low, depending on the beer's alcohol content as it is normally mixed 1:1. There is however enough alcohol to provide a momentary surplus energy which might be a clue for the word's etymology: to be the beverage of cyclists as it does not make them drunk but makes the most of the alcohol it contains. Ramos Gin Fizz 2 ounces (60 mL) gin, 3 drops orange flower water, 1 egg whites, 1 teaspoon (5 mL) bar sugar, 1 ounce (30 mL) lemon juice, 1/2 ounce (15 mL) lime juice, 1 ounce (30 mL) cream, soda water to taste. Shake very vigorously for at least one minute. Strain into a tall thin glass, or a very large old fashioned glass, and top with some soda water. Stir. Rene Vodka, club soda, lime. The ingredients are served over ice with a slice or wedge of lime squeezed into the drink. The proportions may be varied to make a stronger or weaker cocktail. It is most often made using 1 part vodka to 3 parts club soda, but if a stronger Rene is desired, use equal parts of vodka and club soda. The Rene is low in carbohydrates when compared with many other mixed drinks. Its refreshingly light taste makes it a natural favourite during the warmer months of the year. Ricky Bobby 1 oz Dr. McGillicuddy's Cherry Schnapps; 3 oz Mike's Hard Lemonade - Serve in a Bomb Cup (plastic cup with center shot), or place a shotglass inside a lowball glass. Fill the shotglass with Cherry McGillicuddy's and pour the Mike's Lemonade around it, just a little higher than the center shot so the red bleeds slightly into the drink. If ingredients are chilled, there's no need to use a shaker. Invented at the American Legion in Hugo, Minnesota in 2007 by Rick (Erik Robert) Anderson. The drink was named by Pete Linaman. Roadrunner 1 part Tia Maria, 1 part Grand Marnier. Usually served with a slice of orange. Rob Roy 1 part Italian red vermouth,2 parts scotch whiskey. Stirred not shaken. Rolls Royce 1 1/2 oz (45 mL) gin, 1/2 oz (15 mL) each sweet vermouth and dry vermouth, and 1 tsp (5 mL) Benedictine, stirred with ice and strained into a cocktail glass. Romulan Ale

"Classic" recipe: 1 part 151 proof rum, 1 part Everclear or absolute (190 proof), 1 part blue curaçao. "Lighter" recipe: 1 part 151 proof rum, 1 part 100 proof vodka, 1 part blue curaçao. Romulan Ale is somewhat popular in collegiate circles, especially among fraternities that encourage drinking of very strong alcoholic beverages at social functions. It is named after the blue-coloured Star Trek series drink Romulan Ale, from the Romulan Empire, that is illegal in Federation-controlled territory, but oft consumed by Star Fleet officers when there is a call for a lightening of mood. Different recipes call for different spirits to be mixed, but generally the strongest of rum, vodka or pure grain alcohol, and blue-coloured orange-flavoured liqueurs are used. Rossini A combination of puréed strawberries and sparkling wine. A common recipe specifies one part strawberry purée for two parts wine. The strawberry mixture may be passed through a sieve in order to remove seeds, if desired. Rude Cosmopolitan 1 1/2 oz (45 mL) tequila, 1/2 oz (15 mL) triple sec, 1 oz (30 mL) cranberry juice, 4 fresh limes (squeezed). Shake with ice and finely strain into a Martini glass. Garnish with flamed orange rind. A regular Cosmopolitan - just substitute vodka for tequila. Rum Swizzle 2 oz (60 mL) dark rum, 1 oz (30 mL) lime juice, 1 oz (30 mL) pineapple juice, 1 oz (30 mL) orange juice, 1/4 oz (7.5 mL) falernum (a juice). Shake with ice. Strain into a highball glass filled with ice. Garnish with a slice of orange and a cherry. The entire concoction is, of course, to be stirred with the Swizzle Stick. The Swizzle stick was invented by the Swizzle Inn in Bermuda. Their signature drink was, of course, the Swizzle. Rum And Cola 1.5 oz (45 mL) rum in a tall glass, filled with ice. Top with coke and stir. Garnish with a lemon slice. Rusty Nail 1 shot (30 mL) blended scotch, 1 shot (30 mL) drambuie. Pour drambuie over ice. Follow with scotch and give it a quick stir.

S Safe Sex On The Beach

3/4 oz (20 mL) of peach creme, 2 oz (60 mL) orange juice, 2 oz (60 mL) cranberry. Mix ingredients and pour over ice in a juice glass. Safe sex on the beach is a non-alcoholic variant of the highball cocktail Sex on the beach. Sake Bomb Drop 1 shot sake into 1 glass of beer. Drink quickly. For added visual appeal, take two chopsticks, put them on top of the beer glass separate enough that the shot glass just barely sits on them. Then pound the table near the glass; the chopsticks will separate further and shot glass will fall into the beer glass. Saketini 2 1/2 oz (75 mL) gin or vodka, 1 1/2 tsp (7.5 mL) sake, 1 cocktail olive. In a mixing glass half-filled with ice cubes, combine the gin or vodka with the sake. Stir well. Strain into a cocktail glass. Garnish with the olive. Sangria

Sangria Liquids: 50% wine, 25% orange juice, 12.5% Sprite/7up, 12.5% Tango Tropical, 1 bottle of grapefruit liquor for every 30 litres. Solids: 1 500 g tin pineapple, 3 tins peach, 4 oranges, 3 limes, 2 lemons, 2-3 applies, half a sweet melon. It is recommend to add 750 mL of liquor for every 30 litres, some Cointreau or brandy, but when money is short then "generic" vodka would do. Remember, in a good sangria, there is never too much fruit. So, if in doubt, go for it. And in the end, ice is always a good idea so remember to buy it the day before and add it 10 or 15 minutes before the party starts. To prepare the sangria you'll need half a day or so, but the preparation shouldn't take more than an hour. Start by cutting all the fruits, pealing the citrics but leaving the apples skin on. Then pour all the wine in a container and all the fruits in with the wine. Add the sugar to taste (this would depend on how many fruits you had) and some cinnamon (be generous). Then leave to rest for 4-6 hours so that the wine soaks all the fruits and all the sugar dissolves well. Just before the party starts, add the rest of the liquids and ice.[26]

Sangrita 2 cups (500 mL) freshly-squeezed orange juice, 3 tbsps (45 mL) grenadine, 1/4 tsp (1 mL) chili powder (to taste), 1 cup (250 mL) tomato juice (optional), 3 tsps (15 mL) salt, 1 1/2 oz (45 mL) tequila. Pour tequila into a glass over ice cubes, mix the rest of the ingredients together and add to the tequila. Garnish with a lime wedge. Sangrita is a tequila based drink that is popular in the home state of tequila, Jalisco. There are many variations. Alternative Entry: 2 cups (500 mL) tomato juice, 1 cup (250 mL) orange juice, 1/4 cup (60 mL) lime juice, 2 tsp (10 mL) Hot Sauce (tabasco), 2 tsp (10 mL) minced onion, 2 tsp (10 mL) Worcestershire sauce, cracked pepper, celery, salt and seasoned salt to taste. Shake very well, strain, and refrigerate. Sangrita is a popular beverage to drink with tequila. This beverage is a tangy mixture of tomato and orange juices, usually spiked with hot chilis and lime juice. It may sound odd in flavour, but sangrita is the perfect accompaniment to good quality tequila, like an aged anejo or a good reposado. The tequila and sangrita are poured into separate shot glasses and the two are alternately sipped, not chased. First the tequila, then the chilled sangrita. Slowly, one after the other. Satan's Whiskers 1/2 oz (15 mL) gin, 1/2 oz (15 mL) dry vermouth, 1/2 oz (15 mL) sweet vermouth, 1/2 oz (15 mL) fresh-squeezed orange juice, 1/4 oz (7.5 mL) Grand Marnier, 1 dash orange bitters. Shake all ingredients with ice and strain into a cocktail glass. Garnish with a twist of orange peel. Satan's Whiskers is a more florid variation of the Bronx cocktail. The variation above has "straight" whiskers. For the "curled" variety, substitute 1/4 oz (7.5 mL) orange curaçao in place of the Grand Marnier, and increase the orange bitters to 1/4 oz.(7.5 mL) Sazerac 2 oz (60 mL) rye whiskey (Old Overholt is the predominant brand in New Orleans, but Jim Beam and Wild Turkey also make a Rye), 1 tbsp (15 mL) Simple Syrup (granulated sugar dissolved in boiling water, thicker is better), 6 dashes of Peychaud's Bitters (there is no substitute, seriously), 6 dashes of absinthe (Herbsaint/Pernod is an acceptable substitute). Chill (or even freeze) a double old fashioned glass or tumbler. (Avoid using ice to chill the glass, because it makes the sides of the glass too watery for the Herbsaint.) Coat the inside of the glass with the Herbsaint. Roll the glass so that it doesn't puddle in the bottom. Add the rye, simple syrup and bitters with a splash of water. The Sazerac is one of the oldest cocktails. The original recipe was developed by Antoine Peychaud (pay-show) in his New Orleans' French Quarter apothecary, circa 1820. Peychaud's drink was then popularised at a Coffee House in the French Quarter, called the Sazerac Coffee House. One version of the history says that the proprietor of the Sazerac Coffee House, was also the importer of Sazerac de Forge et fils (Sazerac & Sons) Cognac. Over time, the recipe evolved from cognac to rye whiskey. Peychaud was

developing his bitters as a curative for heart burn and indigestion, and added the cognacabsinthe concoction with sugar, to make it palatable. Even today, Peychaud's bitters mixed with club soda is a bartender's quick antidote for indigestion. Bitters and lemon is also used (by bartenders) to treat hiccoughs. Sazerac™ is often considered closest to the original recipe, however it is a trade secret. Screaming Orgasm 1/2 oz (15 mL) vodka, 1/2 oz (15 mL) amaretto, 1/2 oz (15 mL) triple sec, 1/2 oz (15 mL) white creme de cacao, 1 oz (30 mL) light cream. Shake all of the ingredients into a cocktail shaker with ice, then strain it into a cocktail glass. Alternative style: 1 oz (30 mL) vodka, 3/4 oz (20 mL) Kahlúa, 1/2 oz (15 mL) amaretto, 1/2 oz (15 mL) Bailey's Irish Cream. Decorate with hazelnuts. Add all ingredients into a lowball glass. Related Drinks: The Multiple Screaming Orgasm contains half ounces of Baileys Irish Cream, Kahlúa and light rum instead of triple sec and creme de cacao, and is generally mixed with ice into a Collins glass. Screwdriver 2 measures (60 mL) vodka, 4 1/2 (130 mL) measures orange juice. Mix both the ingredients in a highball glass with ice. Garnish with a slice of orange. It is said to have been named by American oil-rig workers in the Middle East who opened and stirred cans of this beverage with their screwdrivers. Sea Breeze 2 cups (500 mL) vodka, 2 cups (500 mL) grapefruit juice, 1½ cups (375 mL) cranberry juice, 1 lime (cut in eighths), 1 cup (250 mL) soda water (optional). Combine in a pitcher. Makes about 10 10-oz (300 mL) drinks. Reference: Young and Hungry. Serbian Guerilla Fighter 1/3 oz (10 mL) pear brandy (Kruskovac), 1/3 oz (10 mL) plum brandy (Slivovitz), 1/3 oz (10 mL) Yukon Jack. Yukon first, Kruskovac middle, Slivovica on top. Light, blow out and drink. Sex on the Beach 2 oz (60 mL) vodka, 1 oz (30 mL) peach schnapps or chambord, splash of orange juice, splash of cranberry juice. The juice content can be modified to suit the individual. Alternative recipe: 1 oz (30 mL) peach schnapps, 1 oz (30 mL) vodka, 2 oz (60 mL) orange juice, 2 oz (60 mL) pineapple juice, 2 oz (60 mL) cranberry juice. Sex with an Alligator

1/2 oz (15 mL) melon liqueur, 1/2 splash sweet and sour mix, 1/2 oz (15 mL) raspberry liqueur, 1/2 oz (15 mL) Jägermeister. Pour melon liqueur and sweet and sour mix into a shot or pousse-cafe glass. Sink raspberry liqueur onto the side of the glass, and top with jager. Properly made, this shot will consist of 3 layers. Sexy Alligator Layered Shot. Tanqueray and sweet and sour. Razzmatazz on bottom and jagermeister on top. Shandy Shandy is a mixture of bitter beer and lemonade, served in a pint or half-pint glass. Quantities are about equal measures although sometimes it's about 2/3 bitter to 1/3 lemonade. The same drink made with lager is known as a Lager Top. Shandy Gaff A Shandy Gaff is a variant of the shandy. It is made of equal parts ginger beer and beer. "Jamaican Style" ginger beer is generally preferred, but difficult to purchase in many areas. The beer is best added last, to avoid spillage. Shirley Temple 1 dash grenadine, white soda to fill, 1 cherry. Build as a highball. This drink is layered. the grenadine is made to lie at the bottom and the soda at the top, as with water and oil. Reference: The Official Harvard Student Agencies Bartending Course, Third Edition, ISBN 0-312-25286-2. Alternative: 4 oz (120 mL) lemon-lime soda or ginger ale and 2 oz (60 mL) orange juice can be used. Club soda may substitute for lemon-lime soda. The grenadine may be sprinkled over top, especially in variations involving juice. This cocktail may be garnished with a slice of lemon and a cherry. Some variations specify filling a glass completely with ice and then mixing however much of the ingredients will fit; others specify only a little ice. Named after the actress of the same name. Shot Train Line up six shots of different alcoholics content in descending order. Drink quickly. For added visual appeal, set the first shot, which should be over 70% alcohol, on fire. Typically this is used as a drinking game, racing other opponents to finish the row of shots. Sidecar 1 oz (30 mL) cognac, 1 oz (30 mL) lemon juice, 1 oz (30 mL) Cointreau or triple sec. Shake with ice, and then strain into a cocktail glass. Sugar rim on the glass.

Silver Bullet 40 mL gin, 20 mL Jägermeister, 10 mL fresh lemon juice, There are various variations of this recipe, however. Some use whisky or kümmel instead of Jägermeister, others use different amounts of the main ingredients. Silver Gin Fizz Juice of 1/2 lemon, juice of 1/2 lime (optional), 1 tbsp (15 mL) powdered sugar (or less, to taste), 1 egg white, 2 oz (60 mL) gin, chilled soda water. Shake juice, sugar, egg and gin with ice. Then shake it some more. Once you are warn out, strain into a Fizz or Highball glass (don't put any ice in the glass). Top the frothy mix with a few ounces of cold soda water. Singapore Sling 1 1/2 oz (45 mL) gin, 1/2 oz (15 mL) Peter Cherry Heering, 1/4 oz (7.5 mL) Cointreau, 1/4 oz (7.5 mL) Benedictine, 2 oz (60 mL) pineapple juice, dash of Angostura bitters, 2 dashes grenadine, 1/2 fresh lime juice, club soda (optional), orange slice (for garnish), cherry (for garnish). Shake all ingredient (except soda) and strain into highball glass. Top with soda. Garnish with orange slice and cherry. Ngiam Tong Boon, bartender at Raffles Hotel, Singapore, created this drink in 1915. Originally created for women, this cocktail has become popular among both sexes. The recipe varies from book to book, listed is the original recipe from Raffles. An alternative is simply dash grenadine, 1 oz (30 mL) gin, 1/2 oz (15 mL) cherry brandy, orange juice and bar mix to fill the glass. Top with orange and a cherry. Slippery Nipple 1/2 shot (15 mL) butterscotch schnapps in a shot glass, 1/2 shot (15 mL) Bailey's Irish Cream on top. Alternative: 1 part white Sambuca, 1 part Baileys. Sloe Gin Fizz 1 oz. (30 mL) sloe gin, 2 oz (60 mL) sour mix. Fill with soda. Cherry garnish. Same as Tom Collins, substitute gin with sloe gin. Alternative: 1 part sloe gin, 1 part gin, .75 part fresh lemon juice, 1 part simple syrup, 3-4 parts soda water. Smoove B 12 oz (350 mL) horchata (a Mexican rice beverage), 4 oz (120 mL) Kahlúa. Mix in tumbler and serve. Named after the Onion columnist of the same name. Snakebite

Equal measures lager and cider, served in a pint glass. Snakebite and Black is Snakebite with a shot of blackcurrant cordial in it. Snakebite is said to congeal if left overnight. Snowshoe 3 parts bourbon, 1 part peppermint schnapps. Pour over ice. The key is to only add the schnapps until there is a hint of mint flavour. Other recipes give equal ratios of schnapps to bourbon, but the bourbon gets clobbered by the overwhelming peppermint flavour, and it tastes like bourbon-flavoured Scope. Soviet 1.5 oz (45 mL) vodka, 1/2 oz (15 mL) dry vermouth, 1/2 oz (15 mL) Amontillado, lemon peel. Shake all ingredients (except lemon peel) with ice, pour in a glass over ice cubes. Add the twist of lemon peel and serve. Space Shuttle 35 mL measure Teachers whisky, one can 7up, crushed ice, Tabasco (optional). Take a rocks glass and sprinkle crushed ice into the bottom of the glass. Pour 35 mL measure of Teachers whisky on top, rim glass with ice-cube, and pour 7up into glass until approx. 3/4 full. Drink in one go. The reference is NASA's Challenger accident. Reference lies in the whisky name and mixer. Ice is optional, and it happens to be somewhat symbolic of the crash. Tabasco is optional in this drink, again symbolic of the fireball that became of Challenger. Special K Special K is a mixed drink made by combining 1 oz (30 mL) Southern Comfort, 1 oz (30 mL) Bourbon in a glass with a splash of orange juice, a dash of grenadine, and filling the remainder of the glass with sweet and sour mix. Alternative: 0.5 oz (15 mL) curaçao, 0.5 oz (15 mL) triple sec, 1 oz (30 mL) of vodka, 4 oz (120 mL) lemonade and a dash of sugar. Staten Island Ferry Steeplejack 1 1/2 oz (45 mL) Calvados (apple brandy),2 1/2 oz (75 mL) apple juice, 1/4 oz (7.5 mL) fresh lime juice. Served in a Collins glass with ice. Fill with soda. Add lime wheel. Stinger 1.5 oz (45 mL) brandy, 0.5 oz (15 mL) white creme de menthe. The ingredients are combined in a cocktail shaker and strained into a cocktail glass. The origins of this drink are murky.

Strawberry Dream 3 strawberries, 3/4 oz (20 mL) butterscotch schnapps, 3/4 oz (20 mL) Bacardi light rum, 3/4 oz (20 mL) Baileys Irish Cream, 3/4 oz (20 mL) cream, 1 1/2 oz (45 mL) milk, 4 ice cubes. For garnishing and presentation: thimble full of strawberry syrup, 1 strawberry. Blend ingredients until smooth. Coat the glass with the thimble full of strawberry syrup. Pour blended drink gently into glass. Garnish glass with the extra strawberry (of course!) Serve immediately (if possible in a tall cocktail glass/hurricane glass), and enjoy! Suburban 1 1/2 oz (45 mL) rye whisky, 1/2 oz (15 mL) dark Jamaican rum, 1/2 oz (15 mL) port, dash of orange bitters, dash of Angostura bitters. Stir all ingredients in a cocktail shaker with cracked ice. Strain into a chilled cocktail glass. The Suburban is a drink sometimes associated with horse-racing and draws its name from the Suburban Handicap that was run in Brooklyn during the 1880s. Swank Motel 1 shot (30 mL) triple sec, 1 shot (30 mL) gin, tonic. The usual garnish is a maraschino cherry. Limes are said to bring out the gin taste too strongly, and are generally avoided. Sweet Chocolate Brown 2 parts Goldschlager, 1 part Canadian whiskey (traditionally Pendleton Whiskey), 1 part chocolate sauce. Mix into an ice-filled shaker. Serve over rocks in a lowball glass. Drink is usually slammed or chugged; taken in one large gulp. Sweet Tight Pussy 1 oz (30 mL) pineapple juice, 1/2 oz (15 mL) Midori melon liqueur, 1/2 oz (15 mL) peach schnapps, 1/2 oz (15 mL) 7-Up. Pour all ingredients into a cocktail shaker. Shake, strain into a shot glass, and serve.

T TNT (or Prairie Fire) 1.5 oz (45 mL) of tequila, splash of Tabasco sauce. Pour tequila into a shot glass. Splash in a couple drops of Tabasco sauce. Variations: Angel's Tit - substitute vodka for the tequila; Heart of Fire - whiskey for the tequila; Hellfire - add a cinnamon flavoured liqueur (such as Hot Damn or Goldschlager); General Sherman - Southern Comfort for the tequila. Tailspin

3/4 oz (20 mL) sweet vermouth, 3/4 oz (20 mL) gin, 3/4 oz (20 mL) green Chartreuse, 1 dash orange bitters, 1 twist lemon peel, 1 cherry. Its flavour has been described as "a cross between a Bijou and a Negroni". Tamagozake Pour 1 cup (250 mL) of sake and a beaten egg into a small saucepan. Heat the mixture over a low flame, stirring continuously. Remove from heat before it comes to the boil. Mix in one to two teaspoons (5-10 mL) of sugar. It should appear a little thick and creamy. Teknekt (or Teknert) Mix a half cup (125 mL) of tea with a half cup (125 mL) of moonshine and adding sugar. Sometimes the moonshine is replaced with rum. The name is probably from Scandinavia, where "knert" means (approximately) "add a dose of moonshine". Tequila Manhattan 1.5 oz (45 mL) gold tequila, several dashes sweet vermouth, 1 slice of lime. The tequila and vermouth is mixed with cracked ice in a shaker or blender and strained into a chilled cocktail glass. It is garnished with the lime slice. Dry vermouth can be used as a substitute for the sweet variety, depending on taste, or a combination of sweet/dry vermouth can be used. Tequini Martini 1 1/2 oz (45 mL) tequila, 1/2 oz (15 mL) dry vermouth, 1 dash Bitters, 1 twist of lemon peel, 1 olive. Stir tequila, vermouth and bitters with ice and strain into a cocktail glass. Add the twist of lemon peel, top with the olive, and serve. Tequila Slammer 1/2 tequila, 1/2 lemon-lime flavoured soft drink. When the two ingredients are in the shot glass, take a folded paper towel and put over the top. Slam the shot glass on the table, bar, etc. Make sure the drink fizzes. Turn up and drink while its still fizzing. Tequila Sunrise 2 oz (60 mL) tequila, 4 oz (120 mL) orange juice, 1 oz (30 mL) grenadine. Mix the tequila and orange juice in a mix glass with ice cubes, then pour it over in a highball glass with crushed ice cubes. Then top with grenadine, making it sink gradually down in the glass, making the illusion of a sunrise.[29] Texas Tea

1 oz (30 mL) Vodka, 1 oz (30 mL) Gin, 1 oz (30 mL) Rum, 1 oz (30 mL) Triple-sec, 1 oz (30 mL) Tequila. Stir over rocks into pint glass. Add 1 oz (30 mL) Dr. Pepper, top with lime and/or lemon. Three Dollar Shoes Three Wise Men 2/3 oz (20 mL) Jack Daniel's Whiskey, 2/3 oz (20 mL) Jim Beam Whiskey, 2/3 oz (20 mL) Johnnie Walker Scotch (Red Label). Pour ingredients into a shot glass and shoot. Three Wise Men Go Hunting 1/2 oz (15 mL) Jack Daniels Whiskey, 1/2 oz (15 mL) Jim Beam Whiskey, 1/2 oz (15 mL) Johnnie Walker Scotch (Red Label), 1/2 oz (15 mL) Wild Turkey Bourbon. Pour into a shot glass and shoot. Ti'Punch 50 mL white agricultural rum, 10 mL cane syrup (cane sugar also works), 1/2 lime. Pour rum, then cane juice. Squeeze lime juice, then drop lime into drink. Stir. The Ti'Punch is a rum-based mixed drink that is especially popular in Martinique, Guadeloupe, French Guyana and other French-speaking Caribbean states. It is usually served as an apéritif before starting a meal, both as a matter of tradition and because the drink itself is strongly alcoholic. A popular tradition is that of chacun prépare sa propre mort (roughly, each prepares his own death), where instead of serving the mixed drink, the bartender or host will simply place out the ingredients, and everyone will prepare the drink according to their own taste. Opinions differ as to whether it should be served with or without ice, but most agree that the "real" ti'punch should be served without ice. Tinto De Verano 1 bottle (750 mL) of red wine, 500 mL of lemonade, lots of ice. Pour the wine and lemonade into a pitcher and throw in lots of ice. If you feel like a stronger drink, add a shot of rum, or a vermouth such as martini. Pour into tall glasses and garnish with a twist of lemon. Tinto de Verano is a refreshing wine based cocktail similar to sangria which is very popular in Andalucia. The name translates as red wine of summer, and it is commonly drunk in summer. It is very refreshing, and is commonly served in beachside chiringuitos. It is also often home-made, or indeed bought ready-bottled from supermarkets. In the Costa del Sol it is common for locals to drink tinto verano while tourists drink sangria. Notes: The wine should be full bodied, but does not need to be expensive, a cheap tempranillo will do; the lemonade used should not be too sweet or taste strongly of lemon, but rather should be as close as possible to Spanish gaseosa or casera, which is carbonated water with a hint of artificial lemon flavouring and a hint of artificial sweetener. A stronger or sweeter lemonade such as Fanta, or traditional Americal lemonade will not do. If this kind of lemonade is unavailable, it can be replaced with carbonated water some sugar and a little lemon. Sprite would work, though it is not

ideal, diet or lite sprite would work well. Tinto verano can be served with fruit, which makes it very similar to sangria. Tom Collins Cracked ice, 1.5 oz (45 mL) gin, juice of one lemon (about 1 oz [30 mL]), 1 tsp (5 mL) fine sugar or sugar syrup, club soda. Garnish. Fill a Collins glass up about two-thirds with ice. Add sugar, lemon juice and gin. Stir well. Top off glass with club soda. A garnish, such as a maraschino cherry, is optional. Variations include using (unsweetened) lime juice instead of lemon juice; skipping the sugar in the above recipe, and using lemon-lime soda instead of club soda; and using "Collins mixer" soda (essentially slightly sweet lime soda) om place of the lime juice, sugar and club soda. Tombstone 1 part barley wine, 2 parts cider. It is popular in England, especially in Gloucestershire. Trader Vic's Rum Fizz 1 1/2 oz (45 mL) light rum, 1 oz (30 mL) lemon juice, 2 tsp (10 mL) sugar, 1 egg, 1/2 oz (15 mL) chilled cream soda, grated orange rind. Shake juice, sugar, egg and rum with ice. Strain and top with cream soda. Polish off with grated orange rind. This is a Gin Fizz (qv) made with egg yolk instead of egg white. A Royal Fizz uses both. Give the drink its fizz with champagne instead of soda water and you've got a Diamond Fizz. And although the most popular Fizzes were anchored with gin, most any spirit can be worked into the routine. Tucker Death Mix 1 litre grain alcohol (such as Everclear), 1 quart (1 L) Gatorade (Tucker says that lemonlime is the "only true flavour"), 1 can Red Bull. Each batch makes slightly more than 2 litres of the 86 proof Tucker Death Mix, similar in alcohol content to a hard liquor such as vodka or rum. It was invented and popularised by Tucker Max as a way to quickly become inebriated. Variation: A variation of the Tucker Death Mix that appears in drinksmixer.com and freedrinkrecipes.com replaces 250 mL of grain alcohol with a second can of Red Bull, substituting alcohol content for flavour and caffeine. The volume produced is still the same but the alcoholic content is reduced to 32.4% (65 proof). Note: drinksmixer.com has the alternative composition listed as being 59 proof, which is presumably a miscalculation. The origins of the alternative composition of TDM are not known; however, it is worth noting that since Tucker Max was the eponymous originator of the beverage, the original proportions with higher alcohol content appearing on his website should be technically considered more correct. Turbo Shandy

Equal measures lager and alcoholic lemonade. The brand is not important although it is often made with Stella Artois and Smirnoff Ice. Dangerously effective.

V Virgin A "virgin drink" is a drink without alcohol. Virgin cocktails, or Mock-tails, are all mixers and no liquor. Some popular virgin drinks include virgin daquiris, Virgin Marys, smoothies and virgin piña coladas. Some virgin drinks are given alternative humorous nicknames, e.g. a virgin Bloody Mary may be called a Virgin Mary or a Bloody Shame. Vodka Martini 1 1/2 oz (45 mL) vodka, a splash of dry vermouth, 1 or 2 olives.

W Warm Blonde 1 oz (30 mL) Southern Comfort layered over 1 oz (30 mL) amaretto in a shot glass. Waikiki Woo Woo Vodka, rum, tequila, triple sec, amaretto, orange juice, pineapple juice, cranberry juice and crushed ice. Walter De Camp 40 mL bourbon, 20 mL lemon juice, 10 mL maple syrup, 2 drops Angostura, ice, slice of orange (for decoration). The drink was designed by Jasu Piasecki. It is named after a Finnish writer who writes answers to questions about partying, restaurants and celebrities in the Finnish City magazine after the writer described that "It has to contain whiskey, be a short drink and taste really good." Wedding Belle 1/3 dry gin, 1/3 Dubonnet, 1/6 orange juice and 1/6 cherry brandy, shaken with ice and strained into a glass. Whiskey Sour A Whiskey Sour is made with a double shot (50 mL) of whiskey (typically an American whiskey or bourbon will be used), 30 mL of lemon juice, 20 mL Gomme (a sugar syrup used in most cocktail bars), 2 dashes of Angostura bitters and a dash of egg white if required. The ingredients are then shaken and strained into a rocks (Old Fashioned) glass with cubed ice and garnished with a lemon twist. By increasing the ratio of lemon juice to

Gomme one can increase the sourness of the cocktail. Too much Gomme will result in a cocktail that is too sickly and loses its original appeal - being sour. The flavour of a sour, especially a whiskey sour, has been likened to that of sour sweets that leaves the mouth watering and the tongue tingling but always wanting more. White Lady (or Delilah) 2 oz (60 mL) gin, 1 oz (30 mL) lemon juice, 1 oz (30 mL) Cointreau or triple sec. Shake or stir with ice. Strain into a cocktail glass, and garnish with a lemon twist. The White Lady is also known as the Delilah, possibly because it has a sweet, delicate flavour that masks its significant alcohol content. It is essentially a Sidecar made with gin in place of brandy. White Russian 1 1/2 oz (45 mL) vodka, 1/2 oz (15 mL) Kahlúa, 4 tsps (20 mL) cream or milk. Mix together in glass. Add Cream to top off glass and blend until homogeneous. A White Russian is a twist on the Black Russian with the addition of cream. Wiki Waki Woo 0.5 oz (15 mL) vodka, 0.5 oz (15 mL) rum, 1/2 oz (15 mL) 151-proof rum, 0.5 oz (15 mL) tequila, 0.5 oz (15 mL) triple sec, 1 oz amaretto, 1 oz orange juice, 1 oz pineapple juice, 1 oz cranberry juice. Combine all ingredients except the 151 with ice in a glass, put a straw in it and pour the 151 into the straw. Wild Tea 1 part Wild Turkey brand bourbon, 2 parts Arizona Sweet Tea...delicious summer drink, created by JD of Hopatcong. Wisconsin Lunchbox A glass of half beer and half orange juice, with a shot of Amaretto dropped into it. It is similar to an Irish Carbomb or a Boilermaker. Like other similar such drinks, it is meant to be consumed quickly. Woo Woo (or Woo Woos) 1 1/4 oz (35 mL) vodka, 1/2 oz (15 mL) peach schnapps, 1 1/4 oz (35 mL) cranberry juice. Contents are poured in order over ice in a highball glass. The juice content can be modified to suit the individual. The cocktail was believed to have been made famous by Aled Jones from the Chris Moyles show on BBC Radio 1. Since then, this drink has picked up a reputation for being popular within the homosexual community.

Z Zombie 1/2 Orange Juice and 1/2 Bar Mix (lemon or lime juice) 1/2 oz (15 mL) White Rum, 1/2 oz (15 mL) Amber Rum, 1/2 oz (15 mL) Dark Rum and 1/2 oz(15 mL) Cherry Brandy garnish with an Orange and Cherry Serve in a Zombie glass (Collins) The Zombie is a strong cocktail made of fruit juices and rum, so named because of its perceived effects on the drinker.

acerbic A taste fault in the coffee brew giving an acrid and sour sensation on the tongue. The result of long-chained organic compounds due to excessive heat during the holding process after brewing. acid A normal characteristic of arabica coffees, particularly of high-growth varieties. Some strains are sought for this particular taste (Kenya), which is influenced by the degree of roasting and does not seem to be objectively expressed by pH measurement. Experts recognize three types of acidity: 1) natural desirable: acid, 2) natural undesirable: sour, and 3) undesirable: process acidity (sometimes sought as a substitute for natural acidity but generally has a biting, puckery flavor. acidy A primary coffee taste sensation created as acids in the coffee combine with the sugars to increase the overall sweetness of the coffee. Found most often in washed arabica coffees grown at elevations about 4,000 feet, Acidy coffees range from piquant to nippy. A term used to describe a coffee in which this desirable cup characteristic occurs. Particularly desirable in Brazils and found in most Milds. Colombians have both acid and body. An acidy flavor is sharp and pleasing to the taste as opposed to sour, sourish, or fermented. It denotes a taste that has sharpness, snap, and life, compared to a sweet, heavy, mellow flavor. Old crops are never acidy. acidity Taste those high, thin notes, the dryness the coffee leaves at the back of your palate and under the edges of your tongue? This pleasant tartness, snap, or twist is what coffee people call acidity. It should be distinguished from sour, which in coffee terminology means an unpleasant sharpness. The acidy notes should be very clear and bright in the Mexican, a little softer and richer in the Sumatran, and overwhelming in the Yemen Mocha. Aged coffees, and some old crop, low-grown coffees, have little acidity and taste almost sweet. You may not run into the terms acidity or acidy in your local coffee seller's signs and brochures. Many retailers avoid describing a coffee as acidy for fear consumers will confuse a positive acidy brightness with an unpleasant sourness. Instead you will find a variety of creative euphemisms: bright, dry, sharp, vibrant, etc. An acidy coffee is somewhat analogous to a dry wine. In some coffees the acidy taste actually becomes distinctively winey; the winey aftertaste should be very clear in the Yemen Mocha. In brochures you may find the aftertaste that I call winey described with other terms; fruity is a favorite. Fruit connotes sweetness, however; I find the better analogy is to the sharpness of a dry wine, hence my preference for the term winey. The main challenge is to recognize the sensation, however; once you do that, you can call it anything you like. acrid A secondary coffee taste sensation characterized by a predominantly piercing sour sensation on the posterior sides of the tongue. Caused by higher-than-normal percentage of sour acids and a high concentration of salts. Typified by an unwashed Rio coffee from Brazil. aftertaste The sensation of brewed coffee vapors, ranging from carbony to chocolaty to spicy to turpeny. Released from the residue remaining in the mouth after swallowing. Aged A taste taint that gives coffee beans a less acidy taste and greater body. The result of enzyme activity in the green coffee beans creating a chemical change during the aging process after harvesting. alkaline A supplemental coffee taste sensation characterized by a dry sensation at the back of the tongue. Caused by the presence of alkaloid compounds. arabica "Coffee Arabica" is the species name assigned to the coffee tree by European botanist Linnaeus

while categorizing the flora of the Arabian peninsula. aroma Strictly speaking, aroma can't be separated from acidity and flavor. Acidy coffees smell acidy, and richly flavored coffees smell richly flavored. Nevertheless, certain high, fleeting notes are reflected most clearly in the nose of a coffee, as some tasters say. There is frequently a subtle floral note to some coffee that is experienced most clearly in the aroma, particularly at the moment the crust is broken in the traditional tasting ritual. Of the three coffees I recommend for your tasting, you are most likely to detect this fresh floral note in the Yemen Mocha, but depending on the roast and freshness of the coffee you could experience it in any of the three samples. The best Colombian and Kona coffees are particularly noted for their floral aroma. The sensation of the gases released from brewed coffee, ranging from fruity to herby, as they are inhaled through the nose. aromatic Designates a coffee that fully manifests the aroma characteristic of its nature and origin. astringent A secondary coffee taste sensation characterized by a predominantly searing, salty sensation on the anterior sides of the tongue. Caused by acids increasing the saltiness. Typified by an unwashed Indonesian robusta coffee. Acids can cause astringency. In regard to coffee, astringency is identified with undesirable acidity. baggy An off-taste often observed in cups from weakly roasted coffees that have been stored for a long time in unsuitable conditions. baked A taste and odor taint that gives the coffee brew a flat bouquet and insipid taste. The result of the roasting process proceeding with too little heat over too long a period. Generally unpleasant characteristic of having an over-baked taste in an over-heated coffee. Ranks in the following order of intensity: cooked, baked or burnt. balanced This is a difficult term. When tasting coffees for defects, professional tasters use the term to describe a coffee that does not localize at any one point on the palate; in other words, it is not imbalanced in the direction of some one (often undesirable) taste characteristic. As a term of general evaluation, balance appears to mean that no one quality overwhelms all others, but there is enough complexity in the coffee to arouse interest. It is a term that on occasion damns with faint praise. The Mexican sample should be most balanced, but it has less to balance than the other two coffees. If you tasted the Yemen Mocha against a standard Ethiopian Harrar you would probably sense how the Yemen coffee is similar to the Harrar, but much more balanced. A well-balanced coffee contains all the basic characteristics to the right extent. basic tastes Sweet, sour, salt, and bitter. Characterized respectively by sucrose, tartaric acid, sodium chloride, and quinine. beany Specific aroma of an insufficiently roasted coffee that has not been able to develop its full aroma. bitter A basic taste characterized by solution of quinine, caffeine, and certain other alkaloids. Perceived primarily at the back of the tongue. Generally normal characteristics of coffees connected with their chemical constitution, influenced by degree of roasting and the method of preparing the brew. Canephora are more bitter than arabica coffees. A desirable characteristic at a certain level.

black beans Dead coffee beans that have dropped from the trees before harvesting. Used as the basic unit for counting imperfections in grading coffee on the New York Coffee Exchange. Has a detrimental effect on coffee taste. bland Lacking coffee flavor and characteristics. A primary coffee taste sensation created as the sugars in the coffee combine with the salts to reduce the overall saltiness of the coffee. Found most often in washed arabica coffees grown at elevations below 2,000 feet, such as a Guatemalan. Bland coffees range from soft to neutral. body Body or mouth feel is the sense of heaviness, richness, and thickness at the back of the tongue when you swish the coffee around your mouth. The coffee is not actually heavy; it just tastes that way. To follow a wine analogy again, burgundies and certain other red wines are heavier in body than clarets and most white wines. In this case wine and coffee tasters use the same term for a similar phenomenon. The Mexican coffee should have the lightest body and the Sumatran the heaviest, with the Yemen Mocha somewhere in the middle. If you can't distinguish body, try pouring milk into each coffee. Note how the flavor of the heavy-bodied Sumatran carries through the milk, whereas the flavor of the Mexican dies away. If you drink coffee with milk, you should buy a heavy-bodied coffee. If you drink black coffee, you may prefer a lighter-bodied variety. The physical properties of the beverage resulting in the tactile sensations perceived in the mouth during and after ingestion. Used to describe the mouthfeel of a drink, corresponding to a certain consistency. bouquet The total aromatic profile created by the sensations of gases and vapors on the olfactory membranes as a result of the volatile organic compounds present in the fragrance, aroma, nose, and aftertaste of coffee. brackish A taste fault giving the coffee brew a salty and alkaline sensation. The result of salts and alkaline inorganic material left after evaporation of water from the brew due to excessive heat after brewing. bready Bready taste manifests in coffees that have not been roasted long enough or at a high enough temperature to bring out the flavor oils. brew Specific taste of a good home brew prepared properly. briny Applies to a coffee that has been over-roasted. buttery A relatively high level of oily material suspended in the coffee beverage. The result of substantial amounts of fat present in the beans. Most often a characteristic of high coffee-to-water ratio brews. canephora The coffee species second in importance to "Coffea Arabica," "Coffea Robusta" is known by botanists as "Coffea Canephora." caramelly An aromatic sensation created by a moderately volatile set of sugar carbonyl compounds found in coffee's nose that produce sensations reminiscent of either candy or syrup. caramelized

Corresponds to the taste acquired by roasted beans that have been dipped in sugar, dextrin syrup, or molasses before roasting. Also perceived in spray-dried instant coffees. carbony An aromatic sensation created by a slightly volatile set of heterocyclic compounds found in coffee's aftertaste that produces either sensations similar to a creosol-like substance or a burnt substance. caustic A detrimental coffee taste sensation characterized by burning, sour sensation on the posterior sides of the tongue. Caused by alkaloids increasing the sourness of the acids in combination with a high percentage of salts. chaff Chaff is paper-like stuff that appears though the roasting process. These little brown flakes are fragments of the innermost skin (the silverskin) of the coffee fruit that still cling to the beans after processing has been completed. Roasting causes these bits of skin to lift off the bean. chemical A definite chemical flavor (such as formaldehyde) not to be confused with Rio flavor. chicory A complex bitter-acid and sweetish taste characteristic of the root of the chicory plant. chocolaty An aromatic sensation created by a moderately volatile set of pyrazine compounds found in coffee's aftertaste that produce sensations reminiscent of unsweetened chocolate of vanilla. city or full city roast "City" is a roast that is slightly darker than the American roasting norm. "Full City" is definitely darker than norm; sometimes patches of oil on surface. clean Without off-flavor common Coffee of ordinary and average quality. complexity Complexity describes flavor that shifts among pleasurable possibilities; a harmonious multiplicity of sensation. The Yemen Mocha definitely should be complex; if the Sumatran is a good one it should also be complex; the Mexican is undoubtedly the least complex coffee of the three. cooked A typical taste of an instant coffee treated at too high a temperature. course A coffee that is rough on the tongue. creamy Moderately high level of oily material suspended in the coffee beverage. The result of pronounced amounts of fats present in the beans. creosol A supplemental coffee taste sensation characterized by a predominantly scratching sensation at the back of the tongue. Caused by the high percentage of phenolic compounds created by a dark roast.

dark Roasting term meaning dark brown beans with a shiny surface; equivalent to espresso or French roast. decaffeination process Coffees are decaffeinated in their green state. Three principal processes are used today: the traditional or European process, the water-only or Swiss-Water Process, and the CO2/water or Sparkling Water Process. All are consistently successful in removing all but a trace (2% to 3%) of the resident caffeine. decaffeinated taste Special process taste often found in decaffeinated coffees. Due to something lacking or to additional flavors. delicate A secondary coffee taste sensation characterized by fragile sweet-subtle sensation just past the tip of the tongue. Caused by the lowest possible combination of sugars and salts that still produce a sweet cast to the taste, a combination easily broken up by other taste sensations. Typified by a washed New Guinea arabica coffee. depth Depth describes the resonance or sensual power behind the sensations that drive the taste of the coffee. It is a tricky and subjective term, but it tries to get at the way certain coffees open up and support their sensations with a sort of ringing, echoing power, whereas others simply present themselves to the palate and then stand pat or even fade. detrimental coffee taste sensations Common to natural coffees that are harsh due to bitter replacing sweet in the taste modulation. The result of sugars being ingested by the shrub as the cherries remain on the branches while drying. Range from medicinal to caustic. dirty Literally a dirty flavor, not earthy or musty. dull A coffee is dull if it gives an impression of roundness but at the same time lacks character. Dull comes close to the meaning of flat. earthiness Earthiness is a flavor defect deriving from careless, primitive processing that in some contexts may be seen as virtues. Some Harrar coffees sold in specialty stores may have a hint of wildness or earthiness to them. Roasters from Italy often like to include some earthy-tasting Brazilian coffees in their espresso blends. If a New Orleans blend is at all authentic it also should have some Brazilian wildness in it. If the earthy taste dominates to the point that the coffee tastes distinctly sour or harsh, this quality becomes a flavor defect; you won't find such coffees in specialty stores. Your Sumatran sample may have a hint of earthiness or mustiness to it, but it shouldn't. earthy An odor taint in the coffee beans that produces a dirt-like taste sensation. Results when fats in the coffee beans absorb organic materials from the ground in the drying process during harvesting. Also referred to as dirty and groundy. The undesirable odor and taste of freshly turned soil is found in low-graded batches. Due to poor preparation conditions and botanical origins of the green coffee. Reminiscent of potato flavor also found in instant coffees. fermented A taste fault in the coffee beans producing a highly displeasing sour sensation on the tongue. The result of enzyme activity in the green coffee beans changing the sugars to acids in the drying process during harvesting.

fine cup Coffee with good, positive characteristics. finish If aroma is the overture of the coffee, then finish is the resonant silence at the end of the piece. Finish is a term relatively recently brought over into coffee tasting from wine connoisseurship; it describes the aftertaste that lingers on the palate after the coffee is spit out or swallowed. It is in part a reflection of body; heavier-bodied coffees like the Sumatran will have a much longer finish than lighter-bodied coffees like the Mexican. flat An odor taint in the coffee bean or brew meaning that limited range of gases and vapors is present in almost imperceptible strength. Due to aromatic compounds leaving the beans as part of the staling process after roasting or the holding process after brewing. flavor Flavor is the most ambiguous term of all. Acidity has something to do with flavor, and so do body and aroma. Some coffees simply have a fuller, richer flavor than others, whereas other coffees have an acidy tang, for instance, that tends to dominate everything else. One can also speak of a distinctively flavored coffee, a coffee whose flavor characteristics stand out. Of the three coffees I suggest that you sample, the Yemen Mocha is probably the most distinctive, the Mexican the least distinctive, and the Sumatran the richest. The following are some terms and categories often used to evaluate flavor. Some are obvious, many overlap, but all are useful. flavor defects Harshness and sourness are two of the most widely used negative epithets. Harshly flavored coffees are unpleasantly bitter, sharp, or irritating. Terms like grassy, hidey, barnyard fermented, musty, and Rioy (medicinal) describe even more dramatically undesirable flavor characteristics. All of these characteristics derive from careless processing. Presumably the coffees you taste will be superior, hence free from such defects. foreign A term that generally covers a number of imperfect flavors coming from contamination, for example, rubbery or moldy. foul A rank, strong, fermented flavor or any other strong, unpleasant defective flavor, such as hidey or oniony. fragrance The sensation of the gases released from ground coffee as they are inhaled through the nose. Ranges from sweetly floral to sweetly spicy. french roast When applied to roasting coffee, means that the bean is roasted high enough to bring the natural oil of the coffee to the surface. Gives a roasted flavor to the cup. fresh A positive characteristic applying to freshly harvested and roasted coffee whose flavor is particularly vivid. An aromatic highlight in the coffee bean and brew that is highly pleasing. The result of extremely volatile organic compounds, particularly those containing sulfur, evoking a strong sensation on the olfactory membranes. fruity An aromatic sensation created by a highly volatile set of aldehydes and esters found in coffee's aroma. Either a sweet sensation reminiscent of citrus fruit or a dry sensation reminiscent of berry fruit.

full An intensity description of bouquet indicating gases and vapors are present at a moderately pronounced strength. good cup quality Coffee with good, positive all-round characteristics. grady A background flavor of dirtiness but not qualifying as dirty. Mostly used in the United States. grassy A odor taint giving the coffee beans a distinct herbal character similar to freshly mown alfalfa combined with the astringency of green grass. Created by the prominence of nitrogen compounds in the green beans while the cherries are maturing. Typical taste of unripe beans and of certain freshly harvested coffee batches, corresponding to the beginning of the harvest. green A taste taint giving the coffee brew an herbal character due to an incomplete development of the sugar carbon compounds in the roasting process. Results from insufficient heat during too short a period. A taste associated with that of a raw fresh vegetable leaf, often found in early new-crop coffees. hard A secondary coffee taste sensation characterized by a predominantly stinging, sour sensation on the posterior sides of the tongue. Caused by higher-than-normal percentage of sour acids and an insufficient percentage of either sugars or salts. Coffee that strikes the palette by mixed sensation. Bitterness and astringency are not are not enveloped by roundness of body. A hard coffee is poorly balanced. Indicates the quality of the coffee ranking as a matter of degree from strictly soft, soft, softish, softish/hardish, hardish, hard, Rioy. harsh Acrid. Sensation at the same time bitter and astringent, raspy, and disagreeable. Particularly found in some poor quality robusta coffees. Often due to imperfect beans. heavy A moderately high level of solid material suspended in the coffee beverage. Result of fine particles of bean fiber and insoluble proteins present in pronounced amounts. heavy roast Coffee beans roasted to a very dark brown, with a shiny surface; equivalent to italian roast. herby An aromatic sensation created by a highly volatile set of aldehydes and esters found in coffee's aroma. Produces either an sensation reminiscent of an onion or green vegetable. hidey An odor taint that gives the coffee beans a tallowy and leather-like odor. Result of a breakdown of fats in the coffee beans, due to an excessive amount of heat applied in the drying process during harvesting, usually when dried with a mechanical dryer. hydrolyzed Refers to conventional type of instant coffee having an undesirable acidity due to treatment. Generally associated with over-extraction. insipid A taste taint giving the coffee brew a lifeless character, due to a loss of organic material in the coffee bean.

Result of oxygen and moisture penetrating the bean fiber after roasting. instant taste Reflects fewer of the organoleptic characteristics that typify home-brewed coffee. intensity A qualitative measure of the number and relative strengths of the gases and vapors present in the bouquet of the coffee. italian roast Term applied to coffee that has been roasted darker than French Roast. Much used by Italians, as well as in many of the coffee producing countries. french roast light A moderately low level of solid material suspended in the coffee beverage. Result of fine particles of bean fiber and insoluble proteins present in perceptible amounts. malty An aromatic sensation created by a moderately volatile set of aldehydes and ketones that produces sensations reminiscent of toasted grains. medicinal A detrimental coffee taste sensation characterized by a penetrating sour sensation on the posterior sides of the tongue. Caused by alkaloids increasing the sourness of the acids without any taste modulation of sweetness. medium roast Coffee beans roasted to the American norm. mellow A primary coffee taste sensation created as salts in the coffee combine with sugars to increase the overall sweetness. Characteristic found most often in washed arabica coffees grown at elevations below 4,000 feet, such Kona coffee from Hawaii. Mellow ranges from mild to delicate. mild A secondary coffee taste sensation characterized by a predominantly sweet tingle just past the tip of the tongue. Caused by high concentrations of both sugars and salts. Typified by a washed Sumatran coffee. moldy Coffee may acquire a moldy taste if kept in poor conditions. Moldiness also depends on conditions during the pulping and cleaning of green beans. muddy Characterizes a large quantity of particles in suspension in the beverage. musty An odor taint giving the coffee beans a moldy odor. Result of fats in coffee beans absorbing organic material from molds on or in contact with the coffee beans during the drying process. Often the result of insufficient or proper drying and aging. neutral A secondary coffee taste characterized by the absence of a predominant taste sensation on any part of the tongue but causing a distinct parching sensation on the sides of the tongue. Caused by a concentration of salts high enough to neutralize both acids and sugars but not enough to provoke a salty sensation. Typified by washed Uganda robusta coffee.

new crop A taste taint giving the coffee beans a slight herbal character when brewed. Result of an incomplete enzymatic change that ultimately eliminates this taste taint during the aging process. nippy A secondary coffee taste characterized by a predominantly sweet, nipping sensation at the tip of the tongue. Caused by a higher-than-normal percentage of acids being sour. nose The sensation of the vapors released from brewed coffee as they are exhaled while swallowing. Ranges from caramelly to nutty to malty. nutty An aromatic sensation created by a moderately volatile set of aldehydes and ketones that produce sensations reminiscent of roasted nuts. Characteristic of poor quality beans, that float, remain lighter in color and have a peanut flavor. oily A term sometimes used to denote a coffee that has a roasted oily taste due to a high degree of roasting or an oily coffee having a greasy but not rancid taste. old A roasted coffee that has been left for too long changes aroma and acquires a specific and disagreeable flavor. Similar to oldish but with stronger hay-like flavor. oldish A complete lack of freshness. Somewhat flat taste with a slight flavor of hay. oniony Has a flavor of onions. organic Organic is an important descriptive term in the contemporary coffee world. An organically-grown coffee must be certified by an international agency as having been grown without synthetic chemical fertilizers, pesticides, or herbicides. Somewhat lower yields and the considerable cost of the certification process account for the higher prices demanded for many organic coffees. ordinary Below average quality for growth, grade and type. Bland. papery Taste that coffee packed in paper bags or prepared in bad quality filter paper may acquire. In instant coffee can be the result of certain processing operations. past crop A taste taint that gives coffee beans a slightly less acidy taste. Result of enzyme changes in the coffee beans during the aging process. peasy A disagreeable taste of very fresh green peas. piquant A secondary coffee taste sensation characterized by a predominantly sweet, prickling sensation at the tip of the tongue. Caused by a higher-than-normal percentage of acids actually sweet to the taste instead of sour. Typified by a Kenya AA coffee.

point A coffee with good positive characteristics of flavor, body and acidity. poor Qualifies a coffee of really common flavor. potato Has an unpleasant taste of raw potato. primary coffee taste sensations Acidy, mellow, winey, bland, sharp and soury. process taste This term reflects a number of defects. Some technological treatment of coffee can develop well-identified off-flavors: cooked, caramelized, cereal, and acrid. pulping First step after picking in preparing coffee by the wet method. It consists of removing the outer skin. Machines rub away the pulp without crushing the beans. pulpy Strong, pungent, fruit-like flavor from coffee cherry skins. pungent Applies essentially to a full-bodied and slightly aggressive coffee. pyrolysis The temperature (around 465F/240C) at which chemical changes in roasting coffee beans cause them to emit their own heat, thus raising the temperature of the roasting chamber. quakers Term applied to unripe, blighted, or underdeveloped coffee beans. quakery A taste taint giving coffee brew a pronounced peanutty flavor. Result of the presence of light colored, underdeveloped, roasted coffee beans. Caused by picking unripe, green, coffee cherries during harvesting. rancid A taste fault giving the coffee brew a highly displeasing taste. The rancid flavor of a roasted coffee is caused by the oxidation of the fats. rich Intensity description indicating gases and vapors are present at highly pronounced strengths. richness Richness partly refers to body, partly to flavor; at times even to acidity. The term describes an interesting, satisfying fullness. Of the coffees I suggest you try, the Sumatran should be the richest in body and the Yemen Mocha should have the richest acidity. The term rich would probably not be used in any context with the Mexican coffee. rio With particular reference to Brazils, an iodine-like flavor that can be very pungent. rioy A taste fault giving the coffee beans a highly pronounced medicinal character. Result of continued enzyme activity when coffee beans remain in the fruit and the fruit dries on the shrub. Usually associated with

natural processed coffees grown in Brazil. Typified by coffees grown in the Rio district of Brazil. roasty Relative strength of the natural components of the coffee flavor is modified by the degree of roasting, resulting in high character. roast taste Terms describing the characteristic collective flavor complex of darker roasts. The acidy notes are gone, replaced by pungent notes combined with a subtle, caramel sweetness. Some people call this often unnamed group of sensations "roast taste" or the "taste of the roast." robusta High in caffeine and rather bitter. Generally less acid and less aromatic than arabica coffee. Often slightly woody. rough A secondary coffee sensation characterized by a predominantly rasping, salty sensation on the palette or tongue. Caused by the additive property of salt taste sensations. round A balanced coffee whose basic organoleptic characteristics are just at the right level, with none particularly apparent, giving the impression of roundness. rounded An intensity description indicating a reduced range of gases and vapors is present at a moderately perceptible strength. rubbery A taste fault giving the coffee beans a highly pronounced burnt-rubber character. Result of continued enzyme activity in the coffee bean when it remains in the fruit and the fruit is allowed to dry on the shrub. Usually associated with natural processed robusta coffees grown in Africa. salt A basic taste characterized by solutions of chlorides, bromides, iodides, nitrates, and sulfates of potassium and lithium. scorched A odor taint that gives the coffee brew a slight aftertaste of phenolic and pyridine character with an underdevelopment of the caramelization of compounds. Result of applying too much heat and charring the surface of the bean during the roasting process. secondary coffee taste sensations Piquant to nippy, mild to delicate, tangy to tart, soft to neutral, rough to astringent, hard to acrid. sharp A primary coffee taste sensation created as acids in the coffee combine with salts to increase the overall saltiness. Characteristic found most often in unwashed robusta coffee. Sharp coffee ranges from rough to astringent. smooth A moderately low level of oily material suspended in the coffee beverage. Result of fats in the beans present in perceptible amounts. soft A secondary coffee taste sensation characterized by an absence of any predominant taste sensation on any part of the tongue, except for subtle dryness. Caused by a concentration of salts high enough to neutralize

the acids but not high enough to neutralize the sugars. Typified by washed arabica coffee from Santos, Brazil. soft-sweet A pleasant clean taste. Denotes a smooth cup free of any foreign flavors. applies particularly to Brazilian coffee. sound cup A coffee with no particular positive characteristic and without negative characteristics. sour A basic taste characterized by solutions of tartaric acid, citric acid, or malic acid. The unpleasant acidity of a sour coffee cannot be confused with the natural acidity of some coffees in which this quality is prized. Perceived at the tip of the tongue. soury A primary coffee taste sensation created as acids in the coffee combine with salts to increase overall saltiness. Characteristic found most often in unwashed robusta coffees. Soury ranges from hard to acrid. spicy An aromatic sensation created by a slightly volatile set of hydrocarbon compounds in coffee's aftertaste that produces sensations reminiscent of either wood-spice (cinnamon) or wood-seed (Clove). stale A taste fault that gives the coffee brew an unpleasant taste. Result of moisture and oxygen penetrating the bean fiber and adversely affecting the organic material that remains in the coffee bean, occurring in the staling process after roasting. stewed A taste of coffee infusion that has been heated after cooling and lost its initial aroma. stinker A coffee with no particular positive characteristics and without negative characteristics. strawy A taste taint that gives the coffee bean a distinct hay-like character. Result of the loss of organic material from the green coffee beans while in storage, occurring in the aging process after harvesting. strong Coffee giving a pungent impression in the cup, rich in flavor. Developed by roasting or having a consistent mouthfeel. sweaty A coffee probably fading to faded, that has been stored for some time in less-than-ideal conditions and results in a distinct sweaty taste. sweet A basic taste characterized by solutions of sugars (sucrose and glucose), alcohols, glycols, and some amino acids. perceived primarily by the tip of the tongue. A trade term to describe coffee free from harshness of Rio flavor or any form of damage. sweetly floral An aromatic sensation created by a highly volatile set of aldehydes and esters that produce sweet fragrance sensations reminiscent of a flower. sweetly spicy

An aromatic sensation created by a highly volatile set of aldehydes and esters that produce a spicy fragrance sensations reminiscent of a sweet spice. sultana coffee The dried husks of the coffee cherry.br> supplemental coffee taste sensations Common to dark roast coffees that are pungent due to bitter replacing a sweet in the taste modulation ranging form creosol to alkaline. tainted A coffee with a slightly defective flavor. tangy A secondary coffee taste sensation characterized by a predominantly darting, sour sensation along the sides of the tongue. Caused by a high-than-normal percentage of sugars, giving the taste almost a fruity sensation. Typified by unwashed India arabica coffees. tarry A taste fault giving the coffee brew an unpleasant burnt character. Occurs during the holding process after brewing, a result of condensation and scorching of proteins. tart A secondary coffee taste sensation characterized by a predominantly puckering, sour sensation along the sides of the tongue. Caused by higher-than-normal percentage of sour acids, almost giving the taste a puckering sensation. thick A relatively high level of solid material suspended in the coffee beverage. A result of fine particles of bean fiber and insoluble proteins present in substantial amounts. Most often characteristic of espresso-style coffee. thin A relatively low level of solid material suspended in the coffee beverage. A result of fine particles of bean fiber and insoluble proteins present in imperceptible amounts. Lacks body or substance and is insufficiently concentrated and roasted. tipped A taste taint giving the coffee brew a cereal-like taste. Result of heat being applied too quickly in the roasting process, charring the tip of the bean. tipping Charring the end of the coffee bean during the roasting process, by applying an intense heat too quickly. turpeny An aromatic sensation created by a slightly volatile set of hydrocarbon compounds and nitrites found in coffee's aftertaste that produces either resinous sensations similar to turpentine or medicinal sensations similar to camphor. twisty A coffee showing differing negative characteristics in a single cup or from cup to cup. A coffee with unreliable characteristics. unclean Having off-flavor. Generally depends on the geographic origin of the beans and how they have been treated. A flavor slightly similar to fermenting but without the pungent, rotting taste.

undefinable flavor A coffee with an "off" taste that can not be categorized. vapid An odor taint in the coffee brew marked by a loss of organic material that would normally be in a gaseous state in both the aroma and nose of the brew. Occurs during the staling process after the roasting or the holding process after brewing. varietal distinction or character If the coffee has characteristics that both set it off from other coffees, yet identify it as what it is, it has varietal distinction. In one sense, all of your three samples are distinctive, because they probably embody the best and most characteristic traits of the growing region from which they came. In another sense the Yemen Mocha and Sumatran could be seen as much more distinctive than the Mexican, simply because the Mexican embodies what for North Americans is a version of the normative coffee taste, whereas the other two coffees have characteristics that set them off from that norm. The rich, winey acidity of the Yemen Mocha immediately suggests that it is either a Yemen coffee or a good Ethiopian, for example; the heavy body and rich finish of the Sumatran identifies it as a good Indonesian coffee. It would be difficult to distinguish the Mexican coffee from a Peruvian, for example, or from any one of several other Latin American coffees. variety A qualitative description of the gases and vapors present in the fragrance, aroma, nose and aftertaste of coffee's bouquet, which create a complex pattern of sensations of the olfactory membranes. watery A relatively low level of oily material suspended in the coffee beverage. Result of slightly perceptible amounts of fats present in the beans. weak Coffee that lacks body but is not flat. wild A taste fault in the coffee beans characterized by extreme variation between sample cups. Usually marked by unpleasant sourness. Result of internal chemical changes in the green coffee beans or external contamination. winey A primary coffee taste sensation created as the sugars in the coffee combine with the acids to reduce the overall sourness. Characteristic found most often in unwashed arabica coffees grown at elevations above 4,000 feet, such as an unwashed Djimmah from Ethiopia. Winey coffees range from tangy to tart. Special and agreeable flavor acquired by certain mocha-type, freshly milled, or first crop coffees. wishy-washy Negative in all aspects but with no defective flavor. woody A taste fault giving the coffee beans a distinct, unpleasant wood-like character. Result of an almost complete loss of organic material in the green beans during storage. Makes coffee unsuitable for commercial purposes. Reminiscent of the odor of dry wood.

Dairy Glossary Acid Rinse - Part of the equipment cleaning process for stainless steel and rubber parts, removes fat, protein and minerals and also reduces bacteria. Acute - Used to describe disease where symptoms are readily evident. Treatment is generally required. Alley - A walking area for cattle within a barn such as a loafing alley, feeding alley or cross alley (walkway) from a barn to the milking parlor. Alley Scraper - A "V" shaped mechanical blade that is dragged over an alley by chain or cable to pull manure to collection channel at the end of the alley (or possibly the center of the barn). The blade then collapses and is drawn back to the opposite end of the alley. Antibiotic - A metabolic product of one microorganism or a chemical that in low concentrations is detrimental to activities of specific other microorganisms. Examples include penicillin, tetracycline, and streptomycin. Not effective against viruses. A drug that kills microorganisms that cause mastitis or other infectious disease. Antibiotic Residues - The presence of traces of antibiotics or their derivatives in milk or meat. Antibiotic Test Kit - Test kit for use on the farm to detect residues of antibiotics in milk before the milk is picked up for delivery to the plant. Automatic Detacher or Automatic Take-off - A device for sensing the end of milk flow in the milking machine which shuts of the milking vacuum and releases the milking machine from the cow's udder.

Barn Cleaner - Usually a chain linked system of paddles that moved manure from gutters, up a chute, into a waiting manure spreader. Most often seen in tie-stall or stanchion barns.

Bedded Pack - Open housing in a barn that is commonly used in conjunction with an outside feeding area.

Bedding - Material used to absorb moisture and provide cushion. It is easily cleaned to provide a clean, dry surface and reduce the incidence of mastitis. Possible bedding materials include: straw, sawdust, wood chips, sand, ground limestone, separated manure solids, shredded newspaper, corn stalks, bark, peanut hulls, sunflower hulls and rice hulls.

Biosecurity - Any of a broad range of practices enforced at a dairy farm to prevent transmittal of pathogens from other sources by feed, cattle, people, or other animals. Blind Quarter - A quarter of an udder that does not secrete milk or one that has an obstruction in the teat that prevents the removal of milk. A nonfunctional mammary gland. Bovine - Refers to cattle or oxen. Brisket Board - A raised part of the freestall platform about 6.5 feet in front of rear of the stall to keep cows positioned properly while lying. Usually made of wood or plastic, but occasionally concrete. Broken Udder - Term used to describe an udder that is loosely attached or pendulous. Bucket Milking System - A system in which the milk coming from the cow is drawn into a bucket or pail and manually transferred to a collection area or the milk house. Bull - A sexually mature, uncastrated bovine male. Bulk Tank - A refrigerated, stainless steel vessel in which milk is cooled quickly to 2 to 4°C (35 - 39°F) and stored until collected by a bulk tank truck for shipping to the milk plant.

Feed Bunk Bunk - A feed trough or feeding station for cattle.

Bunker Silo Bunker - (Sometimes called Bunker Silo) A flat rectangular structure with concrete floors and walls used to ensile and store forages.

Bunker Silo

Calf - A young male or female bovine. Usually referred to as calves until reaching sexual maturity. Cannula - A special tube designed for placing drugs into the udder through the teat end and streak canal. Chalk Sticks - Used to mark treated, fresh, or special-needs cows. Cheese Curd - The clumps of casein and other milk components that are formed during the cheese making process. These curds are then pressed into blocks or barrels for proper aging and curing of the cheese. Churning - The process of stirring and agitating cream in the process of making butter. Churning causes the fat globules in cream to clump together and separate from the liquid. Chronic - Used to describe recurring symptoms or disease. Clinical - Symptoms are present, supportive therapy or treatment is necessary.

Colostrum - First milk following calving. High in fat, protein, and immunoglobulins that may be directly absorbed by the newborn calf in its first 24 hours of life. Commodity Barn Commodity Storage - Usually a steel framed shed that provides storage for commodity feeds, such as cottonseed, brewers grains, chopped hay, etc.

Composting Pad - A concrete or hard packed surface that provides an area on which manure and discarded feed may be composted with ready access to aerate the composting materials. Concentrates - High energy or high protein feeds consisting primarily of the seed of the plant, but with out stems and leaves. Conformation - The body form or physical traits of an animal or parts of the animal in the case of udder conformation. Contagious - Disease that can be passed from one cow to another through a number of possible ways. Corn Belt - The area of the United States where corn is a principal cash crop, including Iowa, Indiana, most of Illinois, and parts of Kansas, Missouri, Nebraska, South Dakota, Minnesota, Ohio, and Wisconsin. Cow - A mature female bovine. Usually referring to any dairy females that have borne a calf. Some may consider females having given birth only once as "first-calf heifers" until they have a second calf. Cow Trainer - A tin or wire structure supported a few inches above a cow to prevent her from soiling the platform of her stall by administering a gentle electric shock if she arches her back to urinate or defecate while too far forward in the stall.

Coverall - A brand name, but commonly referring to any of a group of hoop type barns with opaque or mylar fabric covers over a tubular steel frame.

Crate - An elevated stall for a calf in an indoor facility.

Crowd Gate - A motorized or manual gate at the end of the holding pen that may be moved forward to guide cows toward the entrance to the milking parlor. Cull - To remove a cow from the herd. Culling reasons in clued voluntary culling of cows for low milk production, or involuntary culling of cows for reasons of health or injury. Cull Cow - A cow having been identified to be removed from the herd or having recently left. Culture - In microbiology, a population of microorganisms in a growth medium or the act of growing bacteria in media for identification. A pure culture contains only organisms that initially arose from a single cell. Cultures are used in manufacturing cultured dairy products and most cheeses.

Dairy Cow - A bovine from which milk production is intended for human consumption, or is kept for raising replacement dairy heifers. Dairy Herd Improvement (DHI) - A specific testing plan which requires supervision and compliance with all official DHI rules. Dairy Herd Improvement Association (DHIA) - An organization with programs and objectives intended to improve the production and profitability of dairy farming. Aids farmers in keeping milk production and management records. Dairy Herd Improvement Registry (DHIR) - A modification of the DHIA program to make milk production records acceptable by the specific dairy breed associations.

DHI Records - Generic term used to refer to records computed by the Dairy Record Processing Centers. DHI Supervisor - An officially trained and DHIA-certified employee qualified to collect milk samples and record milk weights on the farm for all official types of testing plans. Dairy Steer - A neutered male of any of the dairy cattle breeds. The "dairy steers" are raised for meat production and usually managed like beef cattle. Dam - Mother or female parent in a pedigree. Denitrification - The biochemical reduction of nitrate or nitrite to gaseous nitrogen, either as molecular nitrogen or as an oxide of nitrogen. Direct Microscopic Somatic Cell Count (DMSCC) - Microscopic count of the actual number of somatic cells in milk. This system is used to check and verify electronic cell count machines used in DHI laboratories. Dock - To remove a cow's tail. This practice may keep cows udders cleaner, but may also result in cows being less content, especially in fly season. Downer Cow - A cow unable to arise due to disease or injury. Dry Cow - A cow that is not lactating or secreting milk after it has completed a lactation period following calving. Dry Lot - An open lot that may be covered with concrete, but that has no vegetative cover. Generally used as exercise areas in most of US, but may be used as primary cow housing in the more arid climates.

Edema - The presence of abnormally large amounts of fluid in the intercellular tissue spaces of the body, as in a swelling of mammary glands commonly accompanying the initiation of the birthing process in many farm animals. Electronic Feeders - Stations in which cows are fed specified amounts of feed by a computer that recognizes their unique electronic identification transponders. Environmental - Derived from the animal's environment, bedding, housing, etc. Equipment Sanitization - The removal of microorganisms and fat, protein, and mineral residues in milking equipment through use of water, heat, and chemicals.

Extra-Label Drug Use - An antibiotic or other chemical used on the advice of a veterinarian in a dosage, route of administration, for a different disease or in some other manner not included on the approved printed package label.

Fibrosis (fibrotic) - Of a condition marked by the presence of interstitial fibrous tissue, especially in the mammary gland resulting from mastitis. Flat Barn - An area for milking cattle where the person milking is on the same level as the cow. May be used with a pipeline or bucket milking system. Generally the same area is used for cow housing. Flush System - A manure removal system in which an area is cleaned by high volumes of fresh water, or gray water that is recycled from a manure pit or lagoon. Food and Drug Administration (FDA) - An agency of the U.S. Government responsible for the safety of the human food supply. Footbath - A long shallow tub or depression in the concrete where cows walk through a mild solution (usually including copper sulfate or formalin) to promote foot health. Usually located along an alley where cows return from the milking parlor. Forage - Feedstuffs composed primarily of the whole plant, including stems and leaves. Forestripping - Expressing streams of milk from the teat prior to machine milking to determine visual quality and to stimulate "milk letdown." Forequarters - The two front quarters of a cow. Also called the fore udder.

Drive-through Freestall Barn Source: Stacy Nichols, Land O'Lakes Freestalls - Resting cubicles or "beds" in which dairy cows are free to enter and leave, as opposed to being confined in stanchions or pens.

Fresh Cow - A cow that has recently given birth to a calf. Fresh Milk - Dairy products having original qualities unimpaired and those recently produced or processed.

Garget - A common term for an inflammation of the udder of the cow or the resulting abnormal milk. More accurately referred to as mastitis. Germicidal - A substance that has the ability to kill germs. Gray Water - Water that is considered waste and not to be used for cleaning milking systems. Usually including recycled water from a lagoon or milk house waste. Even water only used to cool milk in a plate cooler is considered gray water, though it is often fed to cows to reduce total usage.

Greenhouse Barn - Commonly referring to any of a group of hoop type barns with translucent or plastic covers over a tubular steel frame.

Grooved Concrete - Floor surfaces with grooved patterns cut or depressed into concrete to provide better traction for cattle. Gutter - A shallow to deep channel located behind cows in tiestall barns capture manure and urine.

Handlers - Processors or dealers of milk who commonly purchase raw milk and sell pasteurized milk and milk products.

Source: Genex, CRI Hand Milking - The manual milking of an animal as opposed to the use of mechanical milking devices.

Harvestore Silo - A brand of oxygen limiting (air tight) upright silos with bottom unloading. Hay - Dried feed consisting of the entire plant. Alfalfa, clover, grass, and oat hay are used in dairy rations. Headlocks - Self-locking stanchions along a feed alley in which cows voluntarily enter the head slot when going to eat. All cows may be held until herd health work is completed, and then all cows may be simultaneously released. Headlocks may be adjusted to remain open, allowing cows to come an go at will, when restraining the cows is not necessary. Heifer - A bovine female less than three years of age who has not borne a calf. Young cows with their first calves are often called first-calf heifers. Herd - A group of animals (especially cattle), collectively considered as a unit.

Herringbone Parlor Source: Midwest Plan Service Herringbone Parlor - A milking parlor in which cows stand side-by-side, angled towards the pit. This allows milking from the side of the udder.

Herringbone Parlor Source: Midwest Plan Service

Holding Pen - An area in which cows congregate prior to entering a milking parlor to be milked. Hot Quarter - A quarter of the udder that is infected and may actually feel hard or hot to the touch due to elevated temperatures. Hutch - An individual housing unit for young calves. Often made of white fiberglass or polyvinyl.

Immunity - The power an animal has to resist and/or overcome an infection to which most of its species are susceptible. Active immunity is due to the presence of antibodies formed by an animal in response to previous exposure to the disease or through live or modified-live vaccines. Passive immunity is produced by giving the animal preformed or synthetic antibodies as with killed vaccines. Inflammation - Swelling caused by the accumulation of lymph and blood cells at the site of infection or injury. Inorganic - Not capable of sustaining life. Often refers to dirt or soil. Intramuscular - Injections given in the muscle.

Lactate - To secrete or produce milk. Lagoon - An earthen pond used as a primary storage site for manure. Leg Bands - Cloth or plastic strips of a bright color used for marking treated cows, fresh cows, or cows needing special handling.

Legume - Any of thousands of plant species that have seed pods that split along both sides when ripe. Some of the more common legumes used for human consumption are beans, lentils, peanuts, peas, and soybeans. Others, such as clover and alfalfa, are used as animal feed. Legumes have a unique ability to obtain much or all of their nitrogen requirements from symbiotic nitrogen fixation. Letdown - The process in a cow where physical stimulation causes a release of oxytocin and the contraction of smooth muscles surrounding milk alveoli resulting in fluid pressure within the udder and milk flow. Liner - A flexible sleeve in the milking teat cup or rigid-walled liner holder. Responsible for massaging the teat end and intermittently cutting vacuum at the teat end during milking. Also called an inflation. Liner Slips or Squawks - Slippage of the liner and teat cup during milking. Caused by a sharp change of milking vacuum within the unit or cluster by drawing in air alongside the teat. Generally creates a "squawking" sound. Loose Housing - Facilities that allow cattle access to a large, open bedded area for resting (also known as free housing). Loose housing should provide at least 200 square feet per animal for feeding and resting (freestall housing uses only 90 square feet per animal). (See Open Barns)

Mastitis - An inflammation of the mammary gland (or glands), usually caused by bacteria. Maternity Barn - A special needs facility where cows can be closely monitored during the period immediately before and after they give birth. Mattress - Bedding material compacted to 3 to 4 inches and sandwiched in a heavyweight polypropolene or other fabric. Possible fillers include: long or chopped straw, poor quality hay, sawdust, shavings, rice hulls and, most commonly, shredded rubber.

Milk Handlers - Processors or dealers of milk who commonly purchase raw milk and sell pasteurized milk and milk products. Milk House - The area near a milking parlor where the bulk milk tank, cleaning units, and equipment are located.

Milk House Waste - Water having been used in cleaning the milking equipment and washing the parlor. Milking Pit - A sunken area that houses both the milker and some milking equipment during milking. This places the milker at shoulder level with udders and reduces physical demands. Mycoplasma - An organism capable of causing mastitis.

Nitrification - The biochemical oxidation of ammonium to nitrate, predominantly by autotrophic bacteria. Non-Return Dip Cup - A dip cup that does not allow the liquid to reenter and potentially contaminate the storage container.

Open Barns/Tromp Sheds/Loose Housing - Open spaced shelter in which cattle are free to move about or rest wherever they might prefer, usually on a pack of bedding and manure. Organic - A substance that contains carbon and capable of sustaining life. Organic Material - Substances containing plant or animal substance. In the context of milking equipment this usually refers to manure. Over the Counter Drugs - Medications available without prescription. Oxytocin - A naturally secreted hormone that is important in milk letdown and the contraction of the smooth uterine muscles during the birthing process.

Paddocks - Subdivision of a pasture designed to provide short-duration grazing followed by an appropriate (related to species, soil type and weather conditions) rest period for regrowth and stand maintenance. Paint Sticks - Contain liquid or chalky paint used for marking treated cows.

Parakeratosis - Any abnormality of the horny layer of the outer skin which prevents the formation of keratin.

Parallel Parlors Source: Midwest Plan Service Parallel Parlor- A raised milking area or platform where the cow stands perpendicular to the operator and milking units are attached between the rear legs. This may also be referred to as a side-by-side.

Parallel Parlors Source: Midwest Plan Service

Parlor - The specialized area on the dairy farm where milking is performed. Parlors come in many types:

• • • • • •

Flat Barn, Walk-through, Herringbone, Parallel, Swing and Rotary.

Pasture - Plants, such as grass, grown for feeding or grazing animals. Also serves as a place to feed cattle and other livestock. Pathogen - Any microorganism that produces disease (bacteria, viruses, yeasts, molds and parasites). Pendulous Udder - A loosely attached udder. Pipeline - A stainless steel or glass pipe used for transporting milk. Pit - A contained unit usually with concrete walls in which liquid or semi-liquid manure is stored. Plate Cooler - A heat exchanger in which water at ground temperature or chilled water is used to cool milk prior to its movement to the bulk milk tank. Post-Milking Teat Dip - A product applied after milking to protect the teat from contagious pathogens that may have come into contact with the teat during the milking process. Pre-Milking Teat Dip - A product applied in preparation for milking to clean the teat and reduce the spread of disease and maintain healthy teats. Prescription Drugs - Drugs that the FDA has determined must be used only under the direction and supervision of a licensed veterinarian.

Rapid Exit - Panels or rails that raise to release all cows on one side of the milking parlor at once. Replacements Heifers - Often ones being raised to replace the cows currently in the herd. Return Alley - The alley through which cows must pass when moving from the milking parlor back to the cow housing area after milking.

Ring Feeder - A steel hoop with individual head gates that may be placed over a large round bale of hay when feeding it. Robotic Parlor - A completely automated system for milking cows that requires limited human contact.

Rotary Parlor Rotary Parlor - A raised, round rotating platform or carousel on which cows ride while being milked.

Ruminant - Animals having four stomach compartments - rumen, reticulum, omasum and abomasums - through which food passes in digestion. These animals chew their cud or regurgitate partially digested food for further breakdown in the mouth. Ruminant animals include cattle, sheep, goats, deer and camels.

Sand Separator - A mechanical device or series of course ways used to settle sand from sand-laden manure. Scrape-and-Haul - Manure handling system in which manure is scrape manually or with a skidloader, placed in a solid manure spreader and directly applied to appropriate crop land. Sensitivity Tests - Tests used to determine the most effective method of treatment of disease by testing the resistance of the microorganism to classes of antibiotics.

Separator 1. Formerly a centrifuge device used to remove the fat from milk on the farm, but now used primarily at processing plants. 2. A device used to separate manure into solids and effluent and accomplished by trickling manure over a sloped screen or mechanically forcing through a screen. Settling Pond - A manure pit where the flow rate of liquid manure is slowed to allow suspended materials to collect at the bottomed, where they can later be removed. Silage - A feed prepared by chopping green forage (e.g. grass, legumes, field corn) and placing the material in a structure or container designed to exclude air. The material then undergoes fermentation, retarding spoilage. Silage has a water content of between 60 and 80%. Silage Bags - Large plastic tubes in which forages are fermented. Plastic is removed and discarded as the ensiled feed is fed. Silo - A storage facility for silage. Usually referring to upright concrete or fiberglass silos. Sire - Father or male parent in a pedigree. Slotted Floor - A concrete floor design in which slats are positioned in the floor so that cow traffic may work manure through the slats and into a pit beneath the floor of the barn. Somatic cell count (SCC) - The number of white blood cells per milliliter of milk or measurement of the number of somatic cells present in a sample of milk. A high concentration of more than 500,000 somatic cells per milliliter of milk indicates abnormal condition in the udder. This serves as an indicator of mastitis infection when elevated above 200,000. Somatic Cell Score - A logarithmic representation of the SCC, often referred to as linear scores because they are linearly related to milk production loss. Somatic Cells - The combination of the leukocytes (white blood cells) from blood and the epithelial cells from the secretory tissue of the udder which indicate the presence of infection or injury in the animal. Sphincter - A ring-shaped muscle that allows an opening to close tightly, such as the sphincter muscle in the lower end of a cow's teat. Stall - A cow housing cubicle.

Stanchion - a device with two rails that was closed around a cows neck after she entered a stall and to keep her restrained in the stall. Step-Up Parlor - Cows step onto raised platforms for milking. The milking units are attached from the side. Sterile - Clean, free of any living organisms. Also means unable to reproduce. Streak canal - Small canal located in the end of each teat, through which the milk passes immediately prior to expulsion. Also called the teat meatus. Strip Cup - A small cup or device to collect forestrippings and which makes abnormal milk easier to observe. Subclinical - A disease condition without symptoms but often resulting in decreased production or impaired milk quality. Subcutaneous - Under the skin. Subway - An area beneath the milking pit that houses milk meters, pipelines, vacuum lines and transfer tanks to reduce noise and improve the milker's ability to move around in the pit. Superhutches - Calf housing structures, often open on one side, designed for a small number of calves when first grouped immediately after weaning. Swing Parlor - Parlor characterized by having the milking units positioned in the middle of the parlor for use by cows on both sides.

Tail Bands - Used for marking treated cows. Rubber bands are sometimes used to dock cow's tails. Tandem Parlor - Parlor design where cows line up head to tail in individually opening stalls. Teat - The appendage on the udder through which milk from the udder flows. Teat Dip - Pre and Post-milking - Substance that kills bacteria and helps to seal the teat end to prevent entry of bacteria into the udder between milkings. May contain emollients to improve teat end condition for use in cold, winter conditions.

Teat Sealant - A product that forms a mechanical barrier on the teat end to protect the teat. Generally used at dry-off after antibiotic infusion. 10 Point Milk and Dairy Beef Residue Prevention Protocol - Designed by veterinarians and milk producer organizations to avoid contamination of milk with antibiotics. It identifies the 10 points in milk production where milk is at greatest risk for antibiotic contamination of milk. Throughput - The number of cows that can be milked in a parlor in a given period of time. Tie Stall Parlor - Facility is frequently used for both housing and milking. Cows are tied and milked with the cow and operator on the same level. Total Mixed Ration (TMR) - Ration formulated to meet requirements of the cow in which all of the ingredients are blended together in a mixer. Toxic - Harmful. Transition Cow - A cow that is from 2 months before 1 month after expected calving date. Transition Housing - Barns designed especially for transition cows, often including a maternity area.

Udder - The encased group of mammary glands provided with teats or nipples as in a cow, ewe, mare or sow. Also referred to as a bag.

Veal - A calf (usually male) that is raised on milk and is intended to be used for meat at a young age. Veal meat is served at many restaurants and is very popular in cultural cuisine.

Walk-Through Parlor - Upon completion of milking, cows walk through the front of the stall to exit.

Withdrawal Time - Time required after the last drug treatment to lower drug residues to acceptable levels. These times are established using healthy animals according to label directions. An amount of time required following use of a medication in an animal before milk or meat can be entered into the human food supply. Ensures residues are maintained at levels approved by the USDA.

Yeast - An organism that can grow and develop in the udder, causing mastitis.

Afternoon Tea Amoy The name given to the Fulien oolong teas marketed at Amoy. British meal taken midafternoon, comprising finger sandwiches, scones cakes and pastries accompanied by tea. The 7th Duchess of Bedford is reputed to have given birth to afternoon tea, early in the 19th century, when she decided to take tea to stave off the pangs of hunger she suffered between lunch and dinner.

Anhwei, Anhui One of the provinces in China where tea is grown.

Aroma Smell or scent denoting 'inherent character' usually in tea grown at high altitudes.

Assam A region in northeastern India, known for its robust, high quality teas characterised by their smooth round, malty flavour.

Auction Sale of tea in an auction room on a stipulated date at a specific time. Tea auctions are held in India, Sri Lanka, Indonesia, Kenya and Malawi- these auctions only sell teas from their particular areas. The London Tea Auction, which was held every Monday morning (barring public or bank holidays) in the City of London until it's close in 1998 was the only true international tea auction, where teas from all over the world were sold.

Autumnal Teas harvested in autumn and touched with cool weather. The term is normally applied to teas from India and Formosa.

Baggy

Bakey

An unpleasant taste, normally resulting from the tea being carried or wrapped in unlined hessian bags.

An over-fired tea with the result that too much moisture has been driven off the leaf while drying.

Ball tea China tea compressed in a ball to protect it against atmospheric changes.

Basket-fired Japan tea that has been cured in baskets by firing or drying.

Billy tea Tea made by Australian bushmen in billy cans.

Biscuity A pleasant aroma often found in well-fired Assam.

Bitter An unpleasant taste associated with raw teas.

Bitter tea Tea brewing method used in Cashmere. Tea is boiled in a tinned copper vessel, red potash, aniseed and salt are added before it is served from a brass or copper, tinlined teapot.

Black A black appearance is desirable preferably with 'bloom'.

Black tea Tea that has been fired or dried after the fermentation or oxidisation period of manufacture.

Blackish A satisfactory appearance for CTC type teas. Denotes careful sorting.

Blend Tea taster who decides on the proportions of each different tea required to produce the flavour of a given blend.

Bloom A sign of good manufacture and sorting (where reduction of leaf has taken place before firing) a 'sheen' that

Body A liquor having both fullness and strength as opposed to being thin.

has not been lost through over-handling or oversorting.

Bohea Bold Tea from the Wu-i Hills in Particles of leaf which are Fukien, China. Originally was too large for the particular grade. applied to black China tea and to tea from Indonesia. In the 18th century Bohea (Bohee) was the name given to the tea drink.

Brassy Unpleasant metallic quality similar to brass. Usually associated with unwithered tea.

Break An amount of tea, comprising a given number of chests or sacks of tea.

Brick tea Common grades of China and Japan tea mixed with stalk and dust and moulded into bricks under high pressure. Originally, these bricks were used by Asian travellers as a convenient way of carrying the tea they needed to drink and the bricks were also used to barter for other goods.

Bright Denotes a lively fresh tea with good keeping quality.

Bright A lively bright appearance, which usually indicates that the tea will produce a bright liquor.

Brisk The most 'live' characteristic. Results from good manufacture.

Broker A tea taster who negotiates the selling of tea from producers, or the buying of tea for packers and dealers, for a brokerage fee from the

Brown A brown appearance in CTC type teas that normally indicates overly harsh treatment of leaf.

party on whose behalf the broker is working.

Burned Taint caused by extreme over drying during manufacture.

Butter tea Boiled tea mixed with salt and soda, then strained into an urn containing butter and dried ground cereal (often barley) and churned. Butter tea is served in a basin and often a lump of butter is added when serving. It was served in Tibet and then in India.

Cachar The most common variety of India tea, produced in Cachar district of Assam.

Caddy The name given to a tin or jar of tea, which takes its name from the Chinese or Malayan word 'catty'- a term used to describe the weight of one pound of tea. In the past tea caddies were equipped with a lock and key.

Camellia sinensis Today, the tea trade's international botanical name for the tea plant.

Caravan tea Tea taken by camel from China to Russia in the past.

Ceylon Blends of teas grown on the island of Sri Lanka, which take their name from the colonial name for the island. The traditional name of Sri Lanka was readopted by the island when it became a Sovereign Republic in the Commonwealth in 1972.

Cha The word for tea derived from the Chinese and Indian languages.

Chanoyu Japanese tea ceremony or party.

Character An attractive taste, specific to growth origin describing teas grown at high altitude.

Chest Original tea package, normally made of wood and lined with metal foil. Originally tea chests were lined with lead.

Chesty Tea tainted by inferior or unseasoned packing materials.

Ching Wo Black China tea from Fujien province.

Chop From the Indian chapna meaning to stamp a number, mark or brand. Each break of chop of tea is marked.

Chunky A very large broken-leaf tea.

Chunmee Green China tea, said to resemble the shape of human eyebrows.

Clean Leaf that is free from fibber, dirt and all extraneous matter.

Cloning Cuttings taken from old tea bushes to produce new tea bushes. Today most tea bushes are grown from clones or cuttings taken from older bushes.

Coarse A tea producing a harsh undesirable liquor with taste to match.

Collection Once a plucker has filled a basket or sack with tea leaf, it is taken to a collection point where it is checked and weighed before being taken to the factory for making.

Coloury Indicates useful depth of color and strength.

Common A very plain light and thin liquor with no distinct flavor.

Congou Coppery A general term used to Bright leaf that indicates a describe all black China teas well manufactured or make of tea. regardless of the area in which they are grown and made.

Country Greens A term originally used to describe China green teas, other than Hoochows or Pingsueys.

Cream A natural precipitate obtained as the liquor cools down.

Crepy Curly Leaf with a crimped Leaf appearance of whole appearance common to leaf grade teas such as OP, larger grade broken-leaf teas as distinct from 'wiry'. such as BOP. Darjeeling Dark A tea growing area in North A dark or dull color that India on the foothills of the usually indicates poorer leaf quality. Himalaya Mountains. Teas grown here take their name from the area and are said to be the 'Champagne'of Indian teas. Grown at altitudes up to 7,000ft above sea level ( more than 1,291m) Darjeeling tea is known as a high-grown tea and is light in colouring with a delicate, muscatel flavour and aroma. The original tea planted in this area was grown from seeds and plants imported from China.

Darrang Tea growing district in Assam, North India.

Dehru Dun A tea growing area in the Uttar Pradesh State, Northwest India. Some 30 estates (most of them under 50 hectares) produce green and orthodox black leaf tea.

Dibrugarh One of the seven tea growing districts in Assam. Dickoya Tea growing district on the central massif in Sri Lanka. Teas from this area are known as high grown teas and have a full astringent flavour.

Dimbula Tea growing district just above Dickoya, which gives its name to a blend of Ceylon teas from this area and is also used in Ceylon blends. Dimbula teas are black and characterised by their fullbodied flavour.

Dooars A tea growing region of North India just below the Himalaya Mountains which produce full-bodied coloury teas that are ideal for blending purposes.

Dry Indicates slight over-firing or drying during manufacture.

Dull Not clear, lacking any brightness or briskness.

Dull Lacks brightness and usually denotes poor tea. Can be due to faulty making (manufacture) and firing or a high moisture content.

Earl Grey A black China tea treated with the oil of bergamot which gives the tea a scented aroma and taste. It was said to have been blended for and named after the 2nd Earl Grey when he was prime minister of Britain by a Chinese mandarin after the success of a British diplomatic mission to China.

Earthy Normally caused by damp storage of tea but can also describe a taste that is sometimes 'climatically inherent' in teas from certain regions.

Empty A liquor lacking fullness. No substance.

English Breakfast tea A name for the tea blend which originally applied to China Congou tea in the United States of America. In Britain it was a name applied to a blend of teas from India and Sri Lanka; today it is used to include blends of black teas producing a full-

bodied strong flavoured colourful tea.

Estate A tea growing property or holding that may include more than one garden under the same managership or ownership. In the past tea estates where known as plantations.

Even Teas true to their grade, consisting of pieces of leaf of fairly even size.

Flaky Flat Flat open pieces of leaf often Not fresh, usually due to age light in texture. of the tea tends to lose its characteristics and taste with age, unlike some wines which age, unlike some wines which mature with age.

Flavor A most desirable extension of character caused by slow growth at high altitudes. Relatively rare.

Formosa An island off the Chinese coast formally known as Taiwan which produces Oolong, Pouchong and black teas made by the Orthodox method.

Fruity Can be due to overfermenting during manufacture and/or bacterial infection before firing or drying, which gives the tea an over ripe taste. Unlike wines this is not a desirable taste in tea.

Full A good combination of strength and color.

Garden The name originally given to tea growing plantations or estates. The Japanese cultivated tea gardens within their temples and palace grounds and had copied this idea from the Chinese. Today, the term estate has tended to replace the word

Gone off A flat or old tea. Often denotes a high moisture content.

garden but teas grown on such tend to identify fine harvests produced solely from that estate - hence a single estate tea. Tea garden was also used to describe London pleasure gardens in England mainly during the 18th century where tea was served to both sexes.

Government Standards Applies to teas being imported into the United States of America which comply with the standards of purity, quality and fitness for consumption as defined by the tea examiners under the Food act. Drug Administration of the USA Department of Health, Education and Welfare.

Grade Term used to describe a tea leaf or particle size of leaf. Green Tea that is withered, immediately steamed or heated to kill the enzymes and then rolled and dried. It has a light appearance and flavour.

Grainy Green Describes primary grades of When referring to black tea it well-made CTC teas such as means the leaf has been Pekoe dust. underfermented or alternatively it can be leaf plucked from immature bushes and will often , when liquored, result in a raw or light liquor. Can also be caused by poor rolling during making or manufacture.

Green Grey When referring to black tea Caused by too much abrasion during sorting. liquor denotes an immature 'raw' character. This is mostly due to under fermenting and sometimes to under withering during manufacture.

Gunpowder

Normally a China tea, but today could be any young tea, which is rolled into a small pellet-size ball then dried. The finished tea has a greyish appearance not unlike gunpowder in colour which is how the tea gets its name.

Handkerchief Tea A tea which was grown on Formosa and which gets its name from the large silk handkerchiefs that Chinese tea growers used to use to collect their very fine tippy teas.

Hard A very pungent liquor, a desirable quality in tea.

Harsh A taste generally due to the leaf being under withered during manufacture resulting in a very rough taste.

Heavy A thick, strong and color liquor with limited briskness.

High Tea High-fired The name given to a meal Over fired or dried, but not bakey or burned. served late afternoon-early evening which is a mixture of afternoon tea and dinner. The meal comprises a main entree dish sometimes a pudding or dessert served with bread and butter, cakes and tea. High tea was the main meal for farming and working classes in Britain in the past.

Hoochow A China green tea.

Hyson A type of China green tea

Hunan One of the tea growing provinces of China.

formerly drunk exclusively in Europe and often the name given there to the tea drink. Young Hyson is this type of tea which is plucked early. Indonesia Producer of teas which are bright and brisk.

Invoice The document covering a shipment of tea generally synonymous with a break or chop.

Jat Java Type of tea bush normally A tea producing island of Indonesia. applied to its origin. For example a tea comes from the China or Indian jat. This means that the tea bushes originated either from seeds or cuttings from China tea plants or from the indigenous Indian tea found in Assam. Kandy A Ceylon tea , medium grown at altitudes between 2,000ft and 4,000ft above sea level. Teas from Kandy are also used for blending purposes.

Kangra Valley in Himachal Pradesh, North-West India where tea is grown on some 1,200 small holdings each just a few hectares in size. Green tea production predominates.

Keemun A fine grade of black-leaf China Congou tea produced in the Anhui province.

Kenya An East Africa tea producing country, which produces some of the finest black teas from the African continent. Kenya teas are used for blending purposes as well as being sold as speciality tea in its own right. It is a bright coppery tea with a pleasantly brisk flavour.

Kericho The home of the stateowned Kenya Tea Packing Factory from which the internal market is supplied. Lacking

Lakhimpur

Describes a neutral liquor with no body or pronounced characteristics.

A tea growing district in Assam, North India.

Lapsang Souchong A black tea from China and today Formosa which is smoked giving it its smoky tarry flavour and aroma.

Leafy A tea in which the tea tends to be on the large or longish size.

Light Light Teal light in weight of poor Lacking strength and depth density and sometimes flaky. of color. Make A term used to describe tea manufacture, in tea-taster's terms a make that means a well-made tea or not true to its grade.

Malawi African tea producer whose teas are mainly used for blending purposes as they are coloury with good flavour.

Malty Desirable character in some Assam teas. A full, bright tea with a malty taste.

Matcha Powdered green tea from Japan used in the tea ceremony.

Mature Not bitter or flat.

Meat tea Another term for high tea. Natural leaf Whole-leaf green tea from Japan similar to panfired but with less rolling also known as 'porcelain-fired' tea.

Metallic A sharp coppery taste.

Mixed or Uneven Leaf of varying color.

Muddy A dull, opaque liquor.

Muscate Desirable character in Darjeeling teas. A grapey taste.

Mushy Musty Tea that has been packed or A suspicion of mold stored with a high moisture content. Neat A grade of tea having good ?make? and size.

Nilgiri South Indian tea growing district, which produces black tea.

Nose Smell of the dry leaf.

Nowgong One of the seven tea producing districts in Assam.

Nuwarah Eliyah A Ceylon tea , high grown at altitudes above 4,000ft above sea-level. The tea is light with a full citrus flavour. Oolong A semi-fermented or semigreen tea produced in China and Formosa. Pan-fired A kind of Japan tea that is steamed then rolled in iron pans over charcoal fires.

Plain A liquor that is 'clean' but lacking in desirable characteristics.

Plucking plateau The flat top of the tea bush from which the top two leaf and bud sprouts on sprigs are plucked.

Point A bright, acidic and penetrating characteristic.

Pouchong A kind of scented China or Formosa tea so called from the Cantonese method of packing tea in small paper packet, each of which was

Powdery Fine light dust as the tea people say meaning a very fine light leaf particle.

supposed to be the produce of one choice of tea plant.

Pruning Selective cutting back of the tea bush, to maintain its shape and help it stay productive.

Pungent Astringent with a good combination of briskness, brightness and strength.

Quality Refers to 'cup quality' and denotes a combination of the most desirable liquoring qualities. Ragged An uneven badly manufactured and graded tea.

Rasping A very coarse and harsh liquor.

Raw A bitter, unpleasant taste.

Russian tea The name given to a glass of hot tea liquor which has been poured into the glass over a slice of lemon. Sometimes sugar or honey are added. In some countries this type of tea drink is known as lemon tea. The name comes from the Russian way of taking tea.

Rwanda An African tea producer, whose teas are used for blending purposes. Rwanda tea has a bright coppery colour and brisk taste. Scented tea Green semi-fermented or black teas that have been flavoured by the additions of flowers, flower petals, fruits spices or natural oils. Examples of these are Jasmine Tea, Rose Puchong, Orange Tea,

Semi-fermented tea Tea that has been partially fermented before being fired or dried. This tea has the qualities and appearance halfway between a green and black tea.

Cinnamon Tea or Earl Grey.

Sencha The most popular variety of green tea in Japan.

Sibsagar A tea growing district in Assam, North India.

Single Estate tea A blend of teas from one particular estate or garden.

Smoky tea Black tea from China or Formosa that has been smoked over a wood fire such as in the case of Lapsang Souchong.

Soft The opposite of briskness. Tea lacking any 'live' characteristics and is caused by inefficient fermentation and/or drying.

Souchong A large leaf black tea. Originated in China, Souchong tea was made from a small bush whose leaves were allowed to develop to a large size.

Speciality tea Spring teas A blend of teas that takes its Formosa teas picked in the name from the area in which April-May season. it is grown; a blend of teas blended for a particular person or event, or a blend of teas for a particular time of day.

Stalk and Fibber Bits of tea bush other than the leaf which should be minimal in superior grades but are unavoidable in lowergrade teas.

Stewed A soft liquor with undesirable taste that lacks point. Caused by faulty firing, or drying, at low temperatures and often with insufficient airflow through the oven during tea manufacture or making.

Strength

Sumatra

Substance in cup

A tea producing island of Indonesia.

Summer teas Formosa teas picked in the June-September season.

Sweaty Disagreeable taste. Poor tea.

Szechwan A non-smoky black tea from China, with narrow leaves and flowery fragrance. Also a tea growing province in China. Taint Characteristic or taste that is foreign to tea such as oil, garlic etc. Often due to the tea being stored next to other commodities with strong characteristics of their own.

Tannin The name the tea trade worldwide gives to polyphenols contained in tea. Polyphenols are responsible for the pungency of tea and give its taste.

Tanzania African tea producing country.

Tarry The smoky aroma and taste associated with a smoked black tea such as Lapsang Souchong.

Tarry A smoky aroma unless a Lapsang Souchong tea which should not be there.

Tea factory Factory where the plucked leaf is made or manufactured into black or green tea.

Tea taster An expert judge of leaf and cup quality tea at all stages of production, brokerage blending and final packaging.

Tea tree A tea bush or plant which has been allowed to return to its wild state and grow back into a tree.

Terai A North Indian tea growing

Thick Liquor with good color and

district just below the Darjeeling district.

strength.

Thin An insipid light liquor that lacks desirable characteristics.

Tip A sign of fine plucking apparent in top grades of tea.

Tip The bud leaves on a tea bush.

Twankay A low grade China green tea. This word was corrupted Twanky, which was applied to the men manning the ships bringing tea back from China. These ships often foundered on reaching the British coast and the bodies of Twankys would be washed ashore to be found by their widows - hence the name given to the Aladdin character 'Widow Twanky' by a Victorian impresario.

Uneven and Mixed Uva 'Uneven' pieces of leaf A tea growing district in Sri particles indicating poor Lanka which produces a tea sorting and resulting in a tea of great subtlety. not true to a particular grade. Weedy A grass or hay taste associated with teas that have been under withered during manufacture and sometimes referred to as 'woody'.

Wiry Leaf appearance of a welltwisted, thin, long leaf. Yunnen A tea growing province in China producing a black leaf tea. Along with Assam, this region was the original site of wild tea plants.

Well Twisted Used to describe whole-leaf Orthodox tea grades, often referred to as well 'made' or 'rolled'.

Word

Remark / explanation

A Abv

Alcohol By Volume is also known as abv. Abv is the alcohol strength of the whisky mesured as a percentage part in relation to the liquid as a whole. 40% abv is equal to 40% alcohol and 60% water, congeners etc. The word alcohol is derived from Arabic

Age

As stated on the label applied to the youngest whisky in the bottle.(If vatted or blended) By law a Scotch or Irish whisky must be at least 3 years old. The age refers to the youngest whisky - if it is a single pure malt the age refers to the years the whisky has been maturing in the cask. A whisky do not mature in a bottle.

Ageing

Whisky gets its individual character by maturing within the confines of a cask and once bottled the ageing process ends.

Alcohol

Hydrocarbon compund resulting from fermentation of saccharine solutions. Forms the intoxication component of fermented and distilled liquors. Another system of defining alcoholic strength is proof.

Amylase

The enzyme that converts starch into maltose in the Mash Tun.

Angels Share

The name Angel's Share was given to the whisky which each year evaporates from the barrels stored in warehouses. On average this works out at approx. 2% of the barrel's contents per annum, of which most of it is alcohol.

AWA

Alternative Whisky Academy – The mother of this site.

Word

Remark / explanation

B Backset

Peculiar to North American whiskeys, this is the shin stillage added to both the mash tub and permenter to an amount totalling no less than 25% of the overall mash. This is carried out to help orevent bacterial contaminations.

Ball of Malt

A peculiarly Irish expression for a glass of whiskey.

Barley

Cereal which is germinated to produce malt, the raw material from which malt whisky/whiskey is made.

Beading

A rough method used to tell the alcoholic strength of a whisky. When a bottle is shaken - bubbles or beads will form. The bigger they are and

longer they last the greater the alcoholic strength is of the spirit. Beer

Wort or Mash that has had yeast added which is either partly or completely fermented. Also known as Wash.

Beer still

This is prim. an US Term. Also known as wash still. The first still used in the distillation process.

Blending

The mixing together of a straight whiskey (pure malt, single malt, bourbon or rye) and grain whisky. In Canada the blending process allows for 9,09% to include non-Canadian whiskies (i.e. distilled fruit juices, fortified wine or whiskies from other countries.) The result is a blended whisky / whiskey.

Bond

Warehouse or warehouses in which whisky stocks are held until excise duty is levied. (Sorry not a 007 whisky.)

Bothie

A small house in the Scottish Highlands. Places were sometimes used for making illicit whisky.

Bottled in Bond Northern American whiskey usually Bourbon bottled after four years in cask, at 50% abv. or more. In UK all whisky is bottled in bond - meaning before excise duty has been paid. Bourbon

A whiskey normaly produced anywhere in the United States made from a mash of a minimum 51% corn, distilled to a strength of no more than 80% abv. (160 proof) and entered into new charred oak barrels at a strength not exceeding 62,5% abv.

Brewing

The process of mashing grain in hot water and fermenting the result with yeast to produce Wash or beer.

Word

Remark / explanation

C Caramel

If you know candy you proberly know caramel. This dark brown substance made from sugar is used as a couloring agent in some whiskies.

Carring

The dramatic firing og the inside of a new barrel. The contact of the flame on the oak opens fissures into which the spirit can run and from types of sugars which will assist the flavouring and colouring of the maturing spirit. The term sometimes applied to the process being carried out on old barrels in re-charring.

Cask Strength

This is the strength at which the whisky comes out of the cask after maturation. This can be variable according to the age of the whisky. It is not defined by law but some companies use the term to describe

whiskies which are stronger than 40 - 43% vol. Charcoal Mellowing

Specially used for Tennessee whiskey. The new spirit is filtered through charcoal before going into cask. Also known as mellowing. Ikeaching or The Lincoln County Process. Some may be filtered again after cask ageing but before bottling.

Charring

The inside surface of new American barrels are exposed to flames as part of the barrel-making process. This releases vanilla from the wood which sweetens the whisky, and the char itself helps remove offnotes. It does not add colour to the whisky.

Cheers

This is a must do when drinking whisky in good company. If you are in Scotland or Ireland you would say 'slainte'

Chill Filtration

Filtration and removal of congeners by chilling the whisky. This is a purely cosmetic precaution used to prevent hazing when the bottled whisky is stored at cold temperatures. The greater the spirit is chilled dureing filtration, the greater the number of congeners will be removed.

Congeners

Chemical compounds found whithin whisky and formulated during fermentation, distillation and maturation carrying properties that have direct relevance to the taste and smell of the sprite. Some of the more delicate congerners can be lost during chill filtration.

Couch

A second tank in which barley is placed after it has been taken from the steep and dries sufficiently before being spread on the floor. (Floor is rare now-adays.)

Cut

The middle portion of the spirit coming off the spirit still. The cut is the best part of the distillate and is saved and put into barrels. The foreshots and feints are re-distilled.

Cytase

Enzyme in barley that breaks down the cell walls thus making starch accessible.

Word

Remark / explanation

D DCL

The Distillers Company Ltd. Originaly formed out of a trade arrangement made between six Lowland Grain distillers in 1857.

Distillation

Distillation is the simple precess of extractiong alcohol from a fluid substance by the application of heat. Because alcohol vaporizes quicker than water, it can be collected during condensation. The process itself may come from the old Egypt (3000 years before Christ), where sailors distilled saltwater to fresh water (removed the salt by heating up the water.).

Doubler

A pot still used for the second distillation off a beer still in order to increase alcoholic strength.

Draff

The Scottish term for spent grains after it has been exhausted of all sugar like properties dureng fermentation. Used as nutritios food for livestock.

Dram

Dram also known as a Scottish term for a small glass of whisky (A Dram).

Word

Remark / explanation

E Eagle Rare

A whisky brand

Enzymes

Carried whithin grain, especially after malting, action as an organic catalyst which converts large non fermentable molucules of starch into smaller, fermentable ones. Durring mashing, brewers must beware that the grain dows not enter the waters at to hot a temperature as these enzymes can be destroyed or damaged.

Exciseman

Officer form H.M. Customs and Excise who's in charge of the controlling conformity of operations run by spirit manufacturers, distillers and of the payment of relevant duty taxes.

Word

Remark / explanation

F Feints

The unused end-part of a distillation run which is mostly water. (Also known as Tails.) The flawed end portion of the run from the final distillation. Being unpotable, re-distillation is required.

Fermentation

A slow decomposition of organic substance usually induced by enzymes for instance the conversion of sugars to alcohol and carbon dioxide ( C6H12O6 > 2 (C2H5OH) + 2 (CO2) ) by yeast enzymes. Distillers allow fermentation to progress to completion whereas brewers stop the process partway through. The final fermentation is taking place in the cask.

Fermenters

Vessel made from either metal or wood used for the mash to be turned into beer. This is done by adding yeast which feeds of the soluble sugars ehld whithin the Wash. Because of the energy created by the activity of the yeast, fermenters are never filled to the brim. Distilleries

using all malt in their fermentation use either switchers to help keep down the foam or they use temperature control. Fillings

Barrels containing spirit freshly run off the still and which is to be allowed to mature in whisky.

Foreshots

The very first runnings off the still during the second distillation. See heads.

Floor Malting

The building whithin a distillery in which the pratice of malting is carried out by hand. Very few distilleries now continue this ancient pratice.

Word

Remark / explanation

G Gauger

The old name givin to the exciseman whose job was to put down illicit distillation and smuggling.

Grain Whisky

A whisky distilled by a continuous method to a high alcoholic strength from either wheat or maize and used to blend with a straight whisky.

Green Malt

Barley that has begun germination but has not yet been hotair dried either by kiln or in a drum. This is sometimes used in the making of grain whisky.

Grist

Precisely ground malt flour immersed in hot water to make sugar-rich mash. Ground grains to be used in mashing.

Word

Remark / explanation

H Heads

Heads is the very first runnings of the still (vs. feints / tails) and undesirale distillate containing compounds even more volastile than alcohol. They are not suitable for whisky and must be re-distilled.

Heart

Between Heads and Tails , the center of the distillate containing the alcohol suitable for whisky.

High Wine

The alcoholic product from the first distillation which is ready to be pumped into a second still (Also known as Spirit Still) for redistillation.

Highland

Area in the Nothern Scotland

Hopped Yeast

A US Term. A mash flavoured by cooked hops in which yeast is

Mash

propagated.

Word

Remark / explanation

I Irish Whiskey

Whiskey originaly from Ireland matured for at least 3 years in Ireland. Whiskey from Ireland is spelled with an "e" - some source say it was to differ from Scotch that is spelled without an e (Whisky). Though Whiskey with e is also to be found i US.

Word

Remark / explanation

J Jigger

Obsolute name for an illicit distillery or An American mesure of spirit, usually one and half fluid U.S. ounces. ( 1.5 fl. oz )

Word

Remark / explanation

K Kentucky

Whiskey was made as early as medieval times by Irish and Scottish monks who distilled grains in pursuit of a rejuvenating "water of life." In the early American colonies whiskey was made with rye and used as a medicine and a general aid to well-being. Kentucky settlers gave whiskey several new twists, beginning with corn, which was abundant since settlers could claim 400 acres if they built a cabin and grew a patch of corn. As early as 1775, enterprising Kentuckians were making corn whiskey. (Today, by definition, bourbon is a whiskey made from a mash containing at least 51 percent corn.) By the mid-1800s Kentucky distillers had developed other distinguishing characteristics, such as aging the whiskey in charred new barrels and using sour mash starter to gain consistent high quality from batch to batch. Some people credit the Bluegrass’ limestone water with giving bourbon its smooth taste.

Kieve

The Irish term for mash tub these days rarely heard.

Kiln

Room sized area for drying the malted barley. Smote from peat or coal fires below rises through a mesh floor and permeates the malt. Pegodahead (pyramid shaped) roofs are the chimneys up which the smoke

eventually passes. Kilning

In malting the process of arresting the growth of the germinationg barley before starch can be used up.

Word

Remark / explanation

L Leaching

One of the mist common terms applied to the filtration process carried out in Tennessee whisky, the others being charcoal mellowing, mellowing and sometimes though accurately. The Lincoln county process : See Tennessee whisky.

Liquor

Hot water that is specially prepared for the mashing process.

Lommond Still

Perhaps you recall the name Lommond (Loch Lommond) Lommond still is a type of pot still square in shape designed to produce a heavier and oilers spirit. It is named after the Lomond Distillery where it was first used.

Low wines

The product of the first distillation in the wash still.

Lyne Arm

Pertaining to pot stills this is the pipe which slants from the head of the still to condenser or worm along which the alcoholic vapours travel.

Word

Remark / explanation

M Malt

Barley whose starch content has turned to sugar. Malting is the process of bringing this about on a floor (rare) in a Saladin box (very rare) or like now in large drums.

Mash

A Sweet yellow / brown liquid containing sugars extracted from the crushed grains that is cooled before passing into fermenter. The mash is the product of the mixing of grist with hot water in the mashtun, which will eventually become wort when it will be drawn off at the end of the process. Imagine a very sweet beer without alcohol.

Mash Tub

The large metal vessel in which milled grains (grist) are added to hot water in order to soluabelize all grain starch in preparation for fermentation. Mash Tub is in Scottish also known as Mash Tun.

Mash Tun

The Scottish name of Mash Tub. It is a large circular tank, usually of wood, copper, cast-iron or stainless steel in which the grist is mashed with hot water. (It is similar to the way that tea is mashed with hot

water.) in order to dissolve all fermentable sugar. The tun is operated by the "mashman". Mature or Maturation

A whisky will mature og go through maturation also known as ageing. The process through which the whisky contained in its cask acquires its character. (Like the process when wine is in the bottle - whisky will NOT mature in a bottle.). Some unfavourable components are eliminated through evaporation, at the same time as take place some complex exchanges between the spirit and the cask's wood, which are beneficial to the whisky's character and balance. Whiskies like Macallan matures in Sherry casks and you are actually able to taste a hint of sherry !

Word

Remark / explanation

N New make

Newly made spirit and yet perfectly clear. Has not yet been matured and is therefore not entitled to be called whisky.

Nose

Also known as the aroma of the whisky.

Noser

One a distillery it is one who smells whisky usually within the distillery or for the distilling company to ensure that its quality meets the required standard.

Nosing

Whisky is assessed by sniffing the aromas rather than actually tasting it. Read more about it on our : tasting and smelling whisky page.

Word

Remark / explanation

O Organic Whisky Made only from barley grown in ground free of inorganic fertilizer and a treated with non chemical peticides.

Word

Remark / explanation

P Peat

Compustible dark brown sometimes black fuel made from compressed vegatable matter but soft enough to be cut from bogs. Producers pungent smoke known as peat-reek which is sometimes used in the malting of barley especially on the Scottish island of Islay. Water used

indistilaltion that has run over peat will also pick up certain peaty character traints. Peated Malt

Malt whisky showing strong smoky flavour characteristics peculiar to the spirit made from barley kiln dried with peat.

Pot still

A Classic still for double.distilling malt whisky. Containers usually made of copper occasionally stainless steel used for the purpose of distilling.

Price

What is the price and value of whisky It's an open market , try to check some of our hints on this page.

Proof

A system of defining alcoholic strength. Proof spirit is that which at a temperature of 51F (11,5C) weighs twelve thirteenths that of an equal volume of distilled water at the same temperature. and this is said to be 100% Proof. Such a mixture would be 57,1 % alcohol and 42,9% water. The measurement of proof gallons has now given way to liters of pure alcohol. One LPA (Litres of pure Alcohol) beeing 0,386 imperial proof gallons. The new European Union standard is more logical system of expressing alcoholic strength as per centage volume. In another word the it is the volume of alcohol in a mixture expressed as a percentage of the total volume of the mixture. Standard bottlings are now usually made at 40% alcohol by volume, the legal minimum strength for whisky. You may also se bottlings marked as 80 proof and 40% vol alcohol or 80% abv = 160 Proof Se also IOLM (International Organisation of Legal Metrology) and Proof Gallon. The alcohol content of spirits is usually given in terms of "proof", an archaic term inherited from early distillers of fermentation alcohol. In England the "proof" was to pour some of the spirit over gunpowder, and ignite the spirit; at or above a limiting concentration (eleven parts of alcohol by volume to ten parts of water) the gunpowder would explode. Inasmuch as volumes were much easier to measure accurately than weights, before the development of precise balances and scales, this cumbersome measurement of alcohol persisted, even though there is a considerable volume change on mixing ethyl alcohol (ethanol) with water. What they mean by the volume change is that if you add x ml alcohol to y ml water, the resultant mixture is NOT x+y ml. This meant that in many instances, the calculation of proof was very approximate and not very accurate, especially if they diluted the spirit at any time. Spirits on sale are usually 40% alcohol or around that area. 40% is 70 proof. In the US the proof is twice the alcohol content by volume, thus 188° proof contains 94% alcohol by volume.

A simple calculation should tell you that 100 proof is around 50% alcohol - but do check that! By the way, the word alcohol is derived from Arabic

Word

Remark / explanation

Q Quaich

Derives from the gaelic word "cuach" a drinking bowl (tureen). An ancient two-handled Celtic drinking vessel which now is synonymous with whisky.

Word

Remark / explanation

R Rare

Sales trick - indicates that it is not produced in the same quantity or perhaps that it is from a dismalted or closed distillery.

Refill

Refers normaly to casks which have already been used once for whisky and are being pressed into service again. In private it may be the most used "word" you would use when visiting the bartender.

Rummager

Only found in coal fired pot stills, a mehanical devise consisting of arms and chains which fotate within the bottom of the still in order to prevent solids sticking to the botton and burning in the direct heat.

Run

Run or Runnings is the colourless spirit at various strengh and purity which passes from the still through the spirit safe via the condensing apparatus.

Word

Remark / explanation

S Saladin Box

Trough-like container, named after its French inventor, in which barley germinates while being turned by mechanical rather than manual means.

Scotch

In order to be called or named Scotch a whisky must be at least 3 years old , matured for at least 3 years IN Scotland. Scotch Whisky is spelled without an "e" (Whiskey) - So if you find a bottle with title Scotch Whiskey it is proberly some kind of copy product.

Silent season

Annual summertime lay-off period in distilleries when production was suspended due to lack of water.

Slainte

Cheers in Gaelic - Slainte Mhor is after what we have been told same as "Cheers even more" or a return of Slainte back.

Spirit Still

The Spirit Still is the second still (or perhaps even the third - when a whisky is triple distilled) which takes the high wines from the previous still and re-distils them. It is from this final distillation that the potable spirit is entered into cask.

Steep

Tank found at a maltings in which barley is soaked » steeped « in cold water to begin the process of germination and then malting.

Word

Remark / explanation

T Tails

Also known as Feints. The last runnings of a still, weak alcohol.

Taste

Why does a whisky taste the way it do ?

Thin Stilage

The alcohol free liquid that remains when solids have been removed from the stillage.

Thumber

A type of doubler contain water which vapours from the beer still passes through causing a noisy thumping effect. This is normaly a US term the low wine vapours and are bubbled to produce high wines.

Top Dressings

High quality malt used to give a blend extra depth and character. (This could eg. be an Islay whisky from Scotland.)

Word

Remark / explanation

U Uisge beatha

The Scottish / Scots Gaelic for aqua vitae also known as Water of Life in modern terms known as Aquavitae or in Danish as Akvavit. from the first part of which the word whisky derives. Uisge Beatha is the Gaelic name meaning water of life (Also known as Aqua Vitae) and the derivative term for whisky. Uisce was corrupted to uisgey and then whisky. (Try to drink A LOT of whisky - Put 2 fingers in your mouth and then try to say uisge = It may sound like whisky.)

Underback

Underback is the intermediate vessel, situated right below the mashtun,

through which the hot wort flows before entering the cooler which will bring it down to the adequate temperature required for fermentation.

Word

Remark / explanation

V Value

Now a days it is very difficult to set a value on a whisky / whiskey. If you are searching for a value and valuation of your old bottle of whisky try out ? http://www.glenfiddich.com/onlinevaluation/valuation.html Do you have an old, dusty bottle of Scotch whisky tucked away somewhere that you've always wanted to value? Glenfiddich instant valuation tool holds the prices that many brands of whisky have fetched when recently bought at auction. Try the online valuation at http://www.glenfiddich.com/home.html .

Vatting

A term used for the mixing together malt whisky from a distillery or different distilleries. Likewise with grain whisky.

Vatted malt

A blend of malt whiskies from two or more individual distilleries entirely from malt whisky but from more than one distillery.

Word

Remark / explanation

W Wash

Wort after being fermented in the washback. Normally a liquid containing 7-8% alcohol which is sent to the wash still for the first distillation. See also Beer.

Wash Still

Does the same job as the continuous beer still. it it the first pot still used in the distillation process, producing high wines to be re-distilled in the spirit still.

Whiskey

Different spelling of whisky, usually associated to products from Ireland or USA. The change in spelling was to differ Irish / American whiskey from Scotch whisky.

Whisky

Spirit obtained from the distillation of a mash of cereals at a strength lower than 94.8% normaly matured for a minimum of 3 years in an oak cask whose capacity should not exceed 700 litre and bottled at a strength of not less than 40% abv.

Worm

A coil of copper tubing which is the continuation of the swan-neck top

fo the spirit still. It passes through a tub of cold water which causes the distillation vapours to condense into liquid. Most of the distilleries prefers these days to use condensers also made of copper tubes, but smaller in area used through not being coiled. Wort

Wort is the liquid which is drawn off from the mash tun. A liquid containing the fermentable sugars derived from the malt in solution. In other words it is the liquid high in dissolved sugars which is the product of the mash tun. - a liquid sweetened usualy by malt by mashing and is cooled before entering the Wash back for fermentation. See also Beer and Wash.

Word

Remark / explanation

X X Waters

X-waters is an ancient term for distilled spirits in Ireland.

Word

Remark / explanation

Y Yeast

A living micro organism of the fungi family essential for the purpose of fermantation. Feeding on sugar it produces alcohol and carbondioxide as a by product.

Yield

Yield is the final output calculated in quantity of pure alcohol obtained from one ton (1000 kilogram) of malt.

Word

Remark / explanation

Z Zzz..

The sound you'll make after drinking to much whisky.

Name

Country Type

Remark

Aberfeldy

Scotland Malt

(DCL) United Distillers

Aberlour

Scotland Malt

Pernod (Richard) / Campbell Distillers.

Ainslie's

Scotland Single Malt

Ainslie & Heilbron (Distillers) LTD.

Alberta

Canada

from Alterta Distillers Carrington Alberta Premium Alberta Springs Tangleridge

All Malt

Scotland Vatted

Allt-A-Bhainne

Scotland Highland Speyside Not for sale at present time ? Seagram Distillers

American Country

USA

Bourbon

-

American Pride

USA

Bourbon

-

An Cnoc

Scotland Speyside

(AKA: Knockdhu) Inver House Distillers

Ancestral

Scotland Single malt

100% Sherry

Ancient Age

America Kentucky Straight Bourbon

Ancient Age Ancient Ancient Age - 10 Years old. 43% Barrel 107 Elmer T. Lee Blanton's single Barrel Hancock's Reserve 10-Star

Anderson Club

USA

Heaven Hill Distilleries

Antipodean Double Malt Whisky

Scotland Vatted

Small Concern Whisky Distillery

Antiquary, The

Scotland De luxe blend.

Owned by United Distillers.

Ardbeg

Scotland Islay - Single Malt Hiram Walker / Producer : Allied Distillers

Ardmore

Scotland Malt

Allied Distillers.

Argyll

Scotland Malt

-

A

Canadian Whisky

Bourbon

Berry Bros and Rudd Ltd.

Asama

Japan

Blended

Ocean Whisky

Aristocrat

USA

-

Heaven Hill Distilleries

Askaig

Scotland Single Islay

Master of Malt

Auchentoshan

Scotland Western Lowland

Morrison Bowmore Distillers

Auchroisk

Scotland Highland Speyside (AKA : The Singleton - The - Single Malt Singleton of Auchroisk.)

Auld Lang Syne Scotland Blended

Brought out to celebrate the New Year with a play on the word Langs See also Langs

Auld Sandy

Scotland Blended

Balls Brothers Ltd.

Aultmore

Scotland Highland Speyside United Distillers (Isla) - Malt

Avonside

Scotland Blended

Name

Gordon & Macphail

Country

Type

Remark

B.J. Holladay

-

Bourbon

-

Baby Power, The

Ireland

Irish Whiskey

John Powers & Son ( See John Powers )

Bailey

Ireland

Cream liqueur

R. & A. Bailey & Co., Dublin.

Bailie Nicol Jarvie

Scotland Blended.

MacDonald and Muir.

Baker´s

USA

Bourbon

Balblair

Scotland Highland Northern

Single Malt

Ballantine

Scotland Blended

Ballantine's / Ballantines

Balmenach

Scotland Highland (Used in Crabbie's blends) Speyside. Malt.

Balvenie, The

Scotland Malt

Highland Speyside

Banff

Scotland Highland Speyside Malt.

(Deveron)

Barclay

USA

See Barton Brands Ltd.

Bardenheier's

Scotland -

B

Kentucky

Bourbon

I have come across an unopened bottle of

Rare Scots choice

Bardenheier's Rare Scots choice blended scotch whiskey. It appears to be about 40 years old. Do you have any information on this product? The bottle indicates 100% scotch whisky distilled and blended in Scotland. Apparently John Bardenheir Wine & Liquor Company (St. Louis, MO) was the distributor. Any help would be appreciated. Norm Thompson Dupo, IL If you have any information please send us an email.

Barleycorn ?

Irish ?

?

Barrel Reserve

American ?

The Seagram Company Limited.

Bartons

American Blend and Bourbon Canadian Whisky

Barton Reserve Barton Premium Blend Bartons Canadian from Barton Distilling Company / Barton Brands Ltd.

Basil Haydens

USA

Kentucky

See also Beam

Beam's Choice

USA

Bourbon Kentucky

See : Jim Beam - 5 Years old. 40%

Bell's

Scotland Blended.

Scotch Whisky. By Athur Bell & Son.

Ben Alder

Scotland Blended

Scotch whisky - Gordon & Macphail

Ben Nevis

Scotland Highland Western Malt.

Nikka Company (Japan)

Ben Wyvis

Scotland Highland Northern Malt.

Only used within blends.

Benchmark

USA

Benchmark Single Barrel - 47%

Beneagles

Scotland Blended

Blend of 100% Scotch whisky

Benmore

Scotland Blended

Benmore Distillery

Bennachie

Scotland Blended Vatted

Bennachie Distillery

Benriach

Scotland Highland Malt.

1994 first official bottling as a single malt. 10 years old from Seagram.

Benrinnes

Scotland Highland Speyside -

? United Distillers

Bourbon Kentucky

Ireland or Scotland

Malt. Benromach

Scotland Highland Speyside Malt.

AKA: Benromach Glenlivet Gordon & MacPhail

Berry's Best

Scotland De-Luxe Blend

Berry Bros and Rudd Ltd.

Berry's Pure Malt

Scotland Vatted malt Berry Bros and Rudd Ltd.

Big "T"

Scotland Blended Big T from Tomatin Distillery Company. and de luxe

Bishop's Malt

Scotland Blended

BL Gold Label Scotland Blended

Vatted Malt - Islay. Bulloch Lade and Co Ltd.

Black and White

Scotland Blended

Black & White / United Distillers.

Black Barrel Single Grain

Scotland Grain whisky.

William Grant and Sons Ltd.

Black Bottle

Scotland Blended

Allied Distillers

Black Bush

Irish

Old Bushmills Distillery.

Black Bottle

Scotland Blended.

Allied Distillers

Black Cat

Thailand Blended

Thai whisky

Black Cock

Scotland Blended

Blend from Burn Steward

Black Douglas

Scotland ?

from Seagram

Black Eagle

Scotland Blended

-

Black Horse

Italy

Blended Pure Grain

Lic. UTF 155/TV Monastier Di Treviso

Black Jack

? Local

?

Seagram

Black Nikka Whisky

Japan

Japanese Whisky

See Nikka

Black Prince

Scotland Blended

Black Ribbon

Sweden

Black Velvet

Canadian Canadian Whisky

See Barton Brands Ltd.

Black Watch

Scotland Blended

Known throughout the world until 1997 as Seagram's popular dram 100 Pipers.

Blended.

12 Years old.

Vatted Malt 10 Years old. Thanx to Bosse Axelson - Bozo's Whisky Links

Black-50

Japan

Japanese Whisky

See Nikka

Blackadder Single Cask

Scotland Speyside

Bladnoch

Scotland Lowland The most southerly of Scotland's distilleries. South (Borders) Malt.

Blair Athol

Scotland Highland Central Malt.

(The village is spelled Atholl)

Blairfindy

Scotland Single Speyside

Blackadder International

BlairMhor

Scotland Vatted

Inver House Distillers

Blanton's Single Barrel bourbon

USA

Kentucky Bourbon

46,5%. Honored by Lane Report Magazine as World's Best Bourbon 3 years in a row.

Blenders Pride

? Local

?

Seagram

Blue Hanger

Scotland Blended

Berry Bros. & Rudd.

Booker's

American Kentucky Bourbon

Booker's Kentucky Bourbon (126,5 Proof) - 7 Years old 63,25%

Boston Club

? Local

?

Seagram

Boston Five Star, Mr.

Canada

Canadian Whisky

See Mr. Boston Five Star see Barton Brands Ltd.

Bow Street

Ireland

Single distillery Irish whiskey.

Bow Street Distillery

Bowmore

Scotland Islay

Malt

Bozwin

Palestine Palestine Whisky

Garanteed Pure and the Produce of the Jewish Colonies in Palastine.

Brackla, Royal

Scotland Highland Speyside

(Findhorn Valley) See Royal Brackla

Braemar

Scotland Blended

Grant MacDonald & Co.

Braes of Glenlivet

Scotland Highland Speyside (Livet) Malt.

Old Norse (Hillside or steep bank)

Blackadder

Braeval

Scotland Cask

See Braes of Glenlivet

Braeval

Scotland Highland Speyside (Livet) Malt.

Originally called Braes of Glenlivet

Breath of Adelphi

Scotland Blended

-

Brechin

Scotland Malt.

-

Brig O' Perth

Scotland Blend

-

Brora

Scotland Northern Highland Malt

Distillery closed in the early 1980s Earlier times been called Clynelish.

Bruchana's

Scotland Blended

Bruchanas is distilled at the Dalwhinnie distillery.

Bruichladdich

Scotland Single Islay (Loch Indaal) Malt - Malt. 10 Years old & 15 Years old / 43%.

Bulloch Lade Gold Label

Scotland Blended

BL Lade Gold Label Bulloch Lade and Co Ltd.

Bunnahabhain

Scotland Islay Malt.

12 Years old Malt.

Burke's Select

Canada

Canadian Whisky

from Corby

Bushmills

Ireland

varries

40-42%

Name

Country

Type

Remark

C. W. Hirsch Reserve

USA

Kentucky

16 Years old - 45,8%

C. W. Hirsch Reserve

USA

Kentucky

19 Years old. - 46,5%

Cabin Still

American Kentucky Straight Bourbon

Cabin Still Distillery

Cadenhead's Putachieside

Scotland

Liqueur Whisky

Wm Cadenhead, Aberdeen

Caledonian

Scotland

Grain

-

Cambus

Scotland

Grain

-

Cameron Brig

Scotland

Grain

Cameronbridge Distillery.

Campletown Loch

Scotland

Blended

-

Canadian Club

Canadian. Canadian Rye (Bourbon)

Canadian Club they are in reality Canadian Rye Wiskey just as the other Canadian products.

Canadian Club Classic

Canadian. Canadian Rye Wiskey

12 Years. : 2 - Yes

Canadian Club

Canadian. Canadian Rye Wiskey

15 years and 20 years old

Canadian Company

Canadian

Canadian whisky

The label is owned by Rider.

Canadian Host

Canada

Canadian Whisky See Barton Brands Ltd.

Canadian Ltd

Canada

Canadian Whisky See Barton Brands Ltd.

Canadian Mist

Canada

Canadian whisky

Canadian Supreme

Canada

Canadian Whisky See Barton Brands Ltd.

Caol Ila

Scotland

Islay - Malt.

12 Years Old. (Alias Glen Isla)

Caperdonich

Scotland

Highland Speyside - Malt.

-

C

-

Captain's Table

Canada

Canadian Whisky From McGuiness

Cardels Schess.?

-

-

(Sikkert stavet forkert : CP. ? Hvad siger du ?) Is it spelled correct ? : CP ???

Cardhu

Scotland

Highland Speyside - Malt.

(AKA : Cardow)

Cardow

Scotland

Highland Speyside

(See Cardhu)

Carolans

Ireland

Cream liqueur

T. J. Carolan & Son Ltd.

Cassebridge

Scotland

Grain

-

Catto's

Scotland

Blended

James Catto one of the best known whisky merchant in Victorian Aberdeen.

Century : Chivas Brothers

Scotland

Blended

100 different Malt Whiskies Chivas Brothers 1801 Chivas Brothers The Century of Malts

Cheers

Scotland

Blended

Scotch blended whisky.

Chicken Cork

America

Medicine :)

Kentucky Distillers and Warehouse Co. Inc. Aged in wood for medicinal use.

Chivas Century (See Century)´

Scotland

Vatted

Malt

Chivas Imperial

Scotland

? (Blended ?)

Recommended by CP.

Chivas Regal Premium Scotch

Scotland

Blended

12 and 18 years old.

Clan Campbell

Scotland

Blended

Campbells are one of the great clans in Scotland.

Clan MacGregor

Scotland

Blended

-

Clan Murdock

Scotland

Blended

Murdock McLennan Ltd.

Clanroy

Scotland

Blended

McClellands Ltd.

Classic Malt of Scotland

Scotland

Malt

Six classic malts of Scotland.

Claymore, The

Scotland

Blended

Whyte and Mackay

Club Bourbon, Bellows

America

Kentucky Straight Bourbon

Bellows

Clubhouse

Scotland

Blended

-

Cluncy

?

?

CP ???

Cluny

Scotland

Blended

-

Clydesdale

Scotland

Highland Malt Distillery demolished.

?%

Clynelish

Scotland

Highland Northern - Malt.

40%

Clynelish (See Brora)

Scotland

Highland Northern

-

Clynelish 12 cask

Scotland

Highland Northern

-

Coleburn

Scotland

Highland Speyside - Malt.

-

Coleraine

Irish

Blended Malt and The oldest malt in Ireland single grain

Colonel Lee

USA

Bourbon

Barton Distillery, The Kentucky - See Barton

Columba Cream

Scotland

Liqueur

Whisky Cream Liqueur blend of 5 single malts.

Connemara

Ireland

Single Malt

Cooley Distillery. Connemara Peated Single Malt

Connoisseurs Choice, The

Scotland.

-

Special editions (EG : Ardbeg.) and others

Convalmore

Scotland

Highland Speyside - Malt.

-

Cooley

Ireland

-

see Connemara

Copper Pot

Scotland

Vatted

George Morton Ltd.

Corby's Reserve

USA

Blend

Corbys / See Barton

Corby's Canadian

Canada

Canadian Whisky from Barton Brands Ltd.

Cougar Bourbon

American American Whiskey Bourbon

Seagram

Covent Garden

Scotland

Blended

This blended whisky is at Campbeltown sold exclusively in Cadenhead's shop in Convent Graden.

Cradle Mountain Australia Malt Whisky

Single Malt

Small Concern Whisky Distillery

Cragganmore

Scotland

Highland Speyside Single Malt

12 Years old. Classic Malt of Scotland

Craigellachie

Scotland

Highland Speyside - Malt.

-

Crawford's Tree Star

Scotland

Blended

Whyte and Mackay.

Crescent

Japan

Japanese Whisky

Kirin Seagram

Crested Ten

Ireland

Blended

By Jameson Midleton Distillery, Dublin

Crescent

? Local

?

Seagram

Crown Royal

Ireland Canada

?

?

Crown Royal

Canadian

Canadian Whisky Crown Royal Crown Royal Limited Edition Crown Royal Special Reserve All from Seagram.

Cumbrae Castle

?

?

Macduff International Ltd.

Cutty Sark

Scotland

Blended

Very popular in USA ! Cutty Sark - Emerald Cutty Sark - Imperial Kingdom Golden Jubilee.

Name

Country

Type

Remark

D Dailuaine

Scotland Highland

Only used within Blended

Speyside - Malt. whiskies. Dallas Dhu

Scotland Highland (Findhorn) Speyside - Malt.

Dalmore, The

Scotland Highland Northern

12 year old, Single Malt. (Orange ?)

Dalwhinnie

Scotland Highland Central - Malt.

15 Years. Classic Malt of Scotland.

David Nicholson 1843 American Bourbon

Louisville

Daviess County

American Bourbon

Owensboro

Deanston

Scotland Highland Also av. from Wm. Cadenhead Southern - Malt. Ltd.

Desmond and Duff De Scotland Blend Luxe

Clydesdale Distillery

Dew of Ben Nevis

Scotland Blend

Associated with distiller "Long John" MacDonald.

Dewar's

Scotland Blend

Dewar's White Label

Dickel's Cascade

American Tennessee Whisky

Cascade Distillery

Dimple

Scotland Blended

AKA : The Pinch Owned by United Distillers

Directors Special

Scotland Blended

H Stenham Limited

Discovery Finest Scotch Whisky, Old

Scotland ?

Royal Jubilee Whiskies Ltd. or Gordon McBain Distillers Ltd.

Doctor's Special

Scotland Blended

-

Drambuie

Scotland Liqueur

Secret ingredients. Sweet whisky liqueur.

Drumguish

Scotland Highland Malt

Speyside Distillery Co. ltd.

Dubliner, The

Ireland

The Dubliner Liqueur & Spirit Co., Dublin.

Dufftown

Scotland Highland Speyside

Dufftown-Glenlivet

Scotland Highland Used in Arthur Bells & Sons Speyside - Malt. blends.

Dumbarton

Scotland Grain

-

Dunbar

? Local

Seagram

Dundee, The

Scotland Blended.

Cream liqueur

?

Dufftown Distillery

-

Dunhill

Scotland Blend

AKA: Old Master Justerini and Brooks.

Dunkeld

Scotland Liqueur

12 years old.

Dunphy's

Ireland

Midleton Distillery.

Name

Blended

Country

Type

Remark

Eagle Rare (101 Proof)

America

Kentucky Straight Bourbon Seagrams

10 Years old - 50,5 %

Early Times Kentucky Straight Bourbon

American Bourbon

A note from Dennis McCarthy Early Times does not fit the legal definition of 'Bourbon' although it did many years ago. It is 'Kentucky Whiskey'

Eblana

Ireland

Liqueur

Cooley Distillery.

Edinburgh Castle

Scotland

Blended

-

Edradour

Scotland

Highland Southern Malt.

The smallest still in Scotland.

Emblem Primium Whisky

Japan

Japanese Whisky

Kirin Seagram Seagram

Emmets

Ireland

Cream liqueur R. & J. Emmet & Co., Dublin.

Evan Williams

American Kentucky Straight Bourbon

Exec, The

Scotland

Ezra Brooks

American ?

E

Kentycky's First Distiller

Highland malt Cornes & Company Limited. ?

Name

Country

Type

Remark

Fairlie's

Scotland

Liqueur

24% Light Highland Liqueur.

Famous Grouse, The

Scotland

Blended

-

Fettercairn (See Old Fettercairn.)

Scotland

Highland East Malt.

-

Finest Rising Sun Scotland Whisky

Japan

?

A Copy Whisky. (Not Scotch !!!)

Fleischmann's Preferred

American. Blend

Fleischmanns Preferred

Four Roses

American. ?

Four Roses Bourbon Four Roses Black Label Bourbon Four Roses Single Barrel Reserve Bourbon Four Roses Super Premium Bourbon

Forty Creek

Canadian

Whisky

Forty Creek Three Grain Forty Creek Barrel Select

Fraser McDonald

Scotland

Blended

No - It's not a 40% hamburger.

Frasers Supreme

Scotland

Blended

Strathnain Whisky Ltd., Inverness

Friar Royd

Scotland

Blended

Fine old Scotch Whisky - James H. S. Holroyd.

Name

Country

Type

Remark

Garnheath

Scotland

Grain

-

George Dickel

American. Tennessee

F

G Whisky / Bourbon Old no. 8 or Old no. 12 brand etc.

Gibson's Finest

Canada

Canadian Whisky

From Schenley's Gibson's range

Girvan

Scotland

Grain

-

Glayva

Scotland

Liqueur

35%

Glen Albyn

Scotland

Highland Speyside Malt.

(Inverness) Distillery is closed

Glen Almond

Scotland

Vatted Malt

Highland

Glen Blair

Scotland

Pure Malt

-

Glen Calder

Scotland

Blended

Gordon and MacPhail

Glen Catrine

?

Vatted

-

Glen Clova

Scotland

Blended

-

Glen Deveron

Scotland

Highland Speyside

(Deveron) se also Macduff

Glen Elgin

Scotland

Highland Speyside Malt.

White Horse distillers

Glen Garioch

Scotland

Highland East

Malt

Glen Grant

Scotland

Highland Speyside Malt.

Malt

Glen Grant Directors Reserve

Scotland

Highland - Malt.

21 Years old - Highland Malt.

Vatted

-

Glen Gyle Glen Hally

Scotland

Vatted Malt

Highland.

Glen Hunter

Scotland

Blended.

-

Glen Ila

Scotland

Vatted malt

-

Glen Isla

Scotland

Islay

12 Years old. (Alias Caol Ila)

Glen Keith

Scotland

Highland Speyside Malt.

0 Years old - Malt.

Glen Kella

Scotland

-

Isle of Man (Sulby) Manx Whiskey.

Glen Mhor

Scotland

Highland - Malt.

(Inverness)

Glen Moray

Scotland

Highland Speyside -

Macdonald and Muir Ltd.

Malt. Glen Ord

Scotland

Highland Northern Single Malt

12 Years old - Malt. (Systembolaget Sweden says it's blended :)~

Glen Rosa

Scotland

Blended

Isle of Arran Distillers.

Glen Rothes

Scotland

Highlands Speyside

(Rothes)

Glen Scotia

Scotland

Campbeltown West Coast - Malt.

-

Glen Spey

Scotland

Highland Speyside Malt.

-

Glenallachie

Scotland

Highland Speyside Malt.

In the heart of Speyside

Glenburgie

Scotland

Highland Speyside Malt.

(AKA : Glencraig and Glenburgie-Glenlivet.)

Glencupar

Scotland

Special Blend

-

GlenburgieGlenlivet

Scotland

Highland Speyside

(See Glenburgie.)

Glencoe

Scotland

Vatted Malt

MacDonald's Glencoe

Glencadam

Scotland

Highland Eastern Malt.

-

Glencraig (See Glenburgie.)

Scotland

Highland Speyside Malt.

-

Glendronach

Scotland

Highland Speyside Malt.

(Deveron) 15 Years old. 100% Matured in Sherry cask's.

Glendronach Traditional, The

Scotland

Highland Speyside

12 Years old.

Glendullan

Scotland

Highland Speyside Malt.

(AKA : GlendullanGlenlivet)

Glenesk

Scotland

Highland Eastern Malt.

Was a mojor component in Vat69

Glenfarclas

Scotland

Highland Speyside Malt.

J & G. Grant

Glenfarclas 104

Scotland

Highland Speyside -

Please refer to Glenfarclas

Cask Strength

Malt.

Glenfiddich

Scotland

Highland Speyside Malt.

(Dufftown) Pure Malt Glenfiddich Classic Glenfiddich Excellence

Glenflagles

Scotland

Malt.

-

Glengariosk

Scotland

Malt

-

Glenglassaugh

Scotland

Highland Speyside Malt.

Sweet - with dry aftertaste

Glengordie (See Glen Ord)

Scotland

Malt

-

Glengoyne

Scotland

Highland South West Single Malt. - Malt. (Western)

Glenkinchie

Scotland

Lowland East - Malt.

10 Years old. A.Classic Malt of Scotland.

Glenkinlay

Scotland

Blended

(Set i Kvikly !!! )

Glenleven

Scotland

Vatted

Vatted from six single's.

Glenlivet, The

Scotland

Highland Speyside Malt.

Seagrams The Glenlivet 12-year-old The Glenlivet 18-year-old The Glenlivet Archive

Glenlochy

Scotland

Highland Western Malt.

(Partly dismantled / unlikely to reopen)

Glenlossie

Scotland

Highland Speyside Malt.

(Lossie)

Glenmond Highland Malt 87

Scotland

Highlands.

-

Glenmorangie

Scotland

Highland Northern Malt

Hey a highland with some caracter. Also availible as : Glenmorangie Madeira Cask Glenmorangie Port Finish Glenmorangie Sherry Finish

Glenordie

Scotland

Highland Northern

(See :Glen Ord : AKA Ord.)

Glenora

Canada

Nova Scotia

Owner Lauchie Maclean

Glenrothes, The

Scotland

Highland Speyside Malt.

Aslo a Glenrothes 84 (Rothes)

Glentauchers

Scotland

Highland Speyside Malt.

Allied Distillers.

Glentromie

Scotland

Vatted

Drumguish Distillery

Glenturret

Scotland

Highland South Malt.

Cointreau SA

Glenugie

Scotland

Highland Eastern

Never official bottled.

Glenury Royal

Scotland

Highland Eastern Malt.

East coast (South of Aberdeen)

Gold & Gold

Japan

Japanese Whisky

See Nikka

Gold Classic

? Local

?

Seagram

Gold Seal Whiskey

American

-

Missouri

Golden Cat

Thailand

Blended

Thai Whisky

Golden Wedding

Canada

Canadian Schenley

Canadian Whisky United Distillers Canada Inc.

Goldener Stern

Germany

?

Veb Barensiegel - Berlin.

Gordon & Macphail

Scotland

Varies

Independent bottlings. Macphail's

Gordon Highlanders, The

Scotland

Blended

From William Grant's brand collection launched in 1994.

Grand Macnish

Scotland

Blended

Macduff Interntional.

Grand Old Parr

Scotland

Blended

12 Years old.

Grant's

Scotland

Blended

William Grants

Grants Finest

Scotland

Blended

-

Grants Finest 100 Proof

Scotland

Blended

-

Grants, William

Scotland

Blended

Wm Grants - See William Grants

Green Spot

Name

Ireland

Country

Pot still

Type

40% - Mitchell & Son

Remark

H Haig Dimple

Scotland

(See : Dimple)

Haig & Haig

Scotland

Blended

40%

Haig Gold label

Scotland

John Haig - Blended Scotch whisky Edingburg.

40%

Hankey Bannister

Scotland

Blended Scotch whisky

Owned by Inverhouse

Harvard

America

Rye

Klein Bros, Cincinnali, O.

Heath

Scotland

Scotch Blended Whisky

40% Destilled blended and Bottled by Bruce & companu (Leith) Ltd. Edingburgh Scotland.

Heather Cream

Scotland

Cream liqueur.

17%

Heaven Hill

American Kentucky Straight Bourbon

80 proof and 90 proof varieties (40% & 50%) Widely available in the United States. Denmark?

Hewitts

Ireland

Blended

40% - Midleton Distillery.

Hielanman, The Old Liqueur

Scotland

-

-

Hi

Japan

Blended

See Nikka

Highland & Island

Scotland

Blended Highland & Islay.

-

Highland Fusilier

Scotland

-

All Malt Scotch Whisky

Highland Gold

Scotland

Blend

-

Highland Legend

Scotland

Blended

-

Highland Mist

Scotland

Scotch

See Barton Brands Ltd.

Highland Park

Scotland

Island Orkney - Malt. 12 Years old.

Highland Queen

Scotland

Blended

The Highland Queen is named in honour of Scotland's illfated monarch Hm. Mary Stewart. MacDonald & Muir

Highland Welcome

Scotland

? Scotch

Mactay's old Scotch Whisky.

Hill and Hill

America

Kentucky Straight Bourbon

-

Hillside

Scotland

Highland.

-

House of Lords

Scotland

?

Blended

House of Stuart

Scotland

Scotch

See Barton Brands Ltd.

Hunter

Irish ?

?

Name

Country

Type

Remark

I I.W.Harper

American Kentucky Straight Bourbon

I. W. Harper Distilling Company

Immortal

Scotland

Blended

Gordon and MacPhail..

Imperial

Scotland

Highland Speyside Malt.

Only found in independent bottlings. Bartons

Imperial Blue

? Local

?

Seagram.

Inchgower

Scotland

Highland Speyside -

The Inchgower distillery was built in 1871. and expanded in 1966.

Malt. Inchmurrin

Scotland

Western Highland Malt.

Produces another malt called Old Rhosdhu.

Inishowen

Ireland

Blended.

40% - Cooley Distillery.

InverHouse

Scotland

Blended

try http://www.inverhouse.com

Inver House Scotland

Scotch

From Barton Brands Ltd.

Invergordon Scotland

Grain

-

Inverleven

Scotland

Lowland Northern Malt.

-

Ioan

Scotland

Blended

Old Highland Whisky

Irish Mist

Ireland

Liqueur

Irish Mist Liqueur Co., Tullamore, Co, Offaly.

Island Prince

Scotland

Blended

Isle of Arran Distillers Ltd.

Islay Legend

Scotland

Blended de luxe

Fifty fifty grain and malt with Bowmore showing what it can do :)

Islay Mist

Scotland

Blended de luxe

MacDuff International (A special thanx to Gregers cusin :)

Isle of Arran Scotland

Island

Isla of Arran The old Isle of Arran was http://www.aardvark.ie/isle-of-arran/

Isle of Jura

Island

Also en af Grinulf's favorites. 10 year, Malt.

Name

Scotland

Country

Type

Remark

Scotland

Blended

43% (Justerini & Brooks)

J & B Rare Scotland

Blended

40%, 43% (Justerini & Brooks)

J&B

Blended

15 Years old. - (Justerini & Brooks)

J J & B Jet

Scotland

Reserve J&B Ultima

Scotland

Blended

Blend of 128 individual Malt and grain scotch whiskies. (Justerini & Brooks)

J. W. Corn

America

Straight Corn Whiskey

J.W.Corn Distilling Co.

J. W. Dant

American Kentucky Straight Bourbon

The Dant Distilling Company

Jack Daniels

American Tennessee whiskey

(Not: bourbon)

Jameson, (John)

Irish

Blended

Triple distilled - Dublin Jameson Distillery Reserve from Midleton Distillery Jameson 1780 - 12 years old.

Jim Beam

America

Bourbon or Straight Rye

Jim Beam Rye 80 proof (40%) Widely available in the United States. Denmark?

John Haig

Scotland

Blended

40% - Please look at Haig

John Jameson

Irish.

-

Dublin (Look at Jameson.)

John Powers

Irish

Blend

Blend of grain and malt--heavy on the grain The most popular brand in Ireland.

John's Lane Ireland

Single John's Lane Distillery. distillery Irish whiskey.

Johnes Road

Ireland

Single Johnes Road Distillery. distillery Irish whiskey.

Johnnie Walker

Scotland. Blended

JTS Brown ? Whiskey

?

United Distillers Ltd. In 1971 it became Wild Turkey A request from : [email protected] I would like information on this Whiskey. They drank in the movie THE HUSTLER with Paul Newman and Jackie Gleason If You have some info I would love to se it.

Jura

Name

Scotland

Malt

Isle of Jura ?

Country

Type

Remark

Karuizawa

Japan

Straight Malt

Ocean Whisky

Kasauli

India

Pure Malt

Kasuali Distillery

Kelt Malt

Scotland

Whisky

Vatted Malt

Kenloch

Scotch/Canadian Malt

Kentucky Beau

American

Bourbon

Owensboro

Kentucky Gentleman

American

Kentucky Straight Bourbon

Barton Distilling Co. - See Barton

Kentucky Tavern

American

Bourbon

Barton Distilling Co. - See Barton

Kilbeggan

Ireland

Blended Irish whiskey

Cooley Distillery.

Kinclaith

Scotland

Lowland Western

(Last builded still in Glasgow) The distillery no longer stands.

King George.

UK England.

Scotch blend.

The Distillers Agency Ltd., Edingburgh Known sentence from the label : "Say when, Man !!"

Kingsland, Premier

Japan

?

See Nikka

Kininvie

Scotland

Malt

Wm Grant & Sons Ltd.

Kioke Jikomi

Japan

Malt

Launched by Suntory in 1992 from the Hakushu East distillery.

Kittling Ridge Canada

(Forty creek)

Owner John Hall

Knob Creek

'Small Batch' Bourbon

A recommendation from : [email protected]

K

American

Glenora Distillers Nova Scotia ?

Knockando

Scotland

Highland Speyside Malt.

Single Malt ? Years. Depends of season. (May 1997 - CP's favorite.)

Knockdhu

Scotland

Highland Speyside Malt.

(To avoid confusio with Knockando, changed name to : An Cnoc)

Name

Country

Type

Remark

Ladyburn

Scotland

Lowland South West.

-

Lagavulin

Scotland

Islay - Malt.

Island West Coast. 16 Years - Malt. Recommended by Grinulf. Also a Classic Malt of Scotland. : -

Lammerlaw

Scots New Zealand

Single malt.

Made in Dunedin (An old name for Edingburg) Wilson's Distillery

Langs

Scotland

Blended

Langs Supreme Langs Selected

Laphroaig

Scotland

Islay West Coast Malt.

10 Years 40% or Cask Strength 15 Years old 43% Laphroaig Cask Strengh 10 Years old

Lauder's Finest Lauder's Scotch

Scotland

Blended

Macduff Internatinal.

Lauder's Scotch

Scotland

Scotch

From Barton Brands Ltd.See Barton

Ledaig (Tobermory) Scotland

Malt

Tobermory

Lem Motlow's Tennesee

American

Sour Mash

Jack Daniel Distillery

Linkwood

Scotland

Highland Speyside (Loosie) - Malt.

Linlithgow

Scotland

Malt

Littlemill.

Scotland

Lowland Western - 8 Years Old. 40% vol Malt.

Loch Dhu

Scotland

Speyside

The Black Whisky

Loch Fyne, The

Scotland

Blended

Loch Fynes Whiskies

Loch Lomond

Scotland

Highland South Western.

-

L

-

Loch Lomond Campbletown.

Scotland

Campbletown

14 Y.O 40%

Loch Lomond Highland.

Scotland

Highland

15 Y.O 40%.

Loch Lomond Islay. Scotland

Islay

18 Y.O 40%.

Loch Lomond Lowland.

Scotland

Lowland

17 Y.O. - 40%.

Loch Lomond Speyside.

Scotland

Speyside

15 Y.O. 40%.

Loch Indaal

Scotland

Islay

-

Loch Ranza

Scotland

Blended

Isle of Arran Distillers Ltd.

Lochnagar, Royal

Scotland

Highland Eastern

Please refer to : Royal Lochnagar.

Lochside

Scotland

Highland Eastern Malt

-

Locke's

Ireland

Blended

Cooley Distillery.

Lomond

Scotland

Lowland Western.

AKA : Loch Lomond

Long John

Scotland

Blended

Long John distilleries Dumbarton - Scotland

Longmorn

Scotland

Highland Speyside 15 Years old - Malt - Malt. 43%Vol. (or 15 Y.O. 45%) Seagrams

Longrow

Scotland

Campbeltown.

(See also Springbank)

Lord Calvert

Canadian

-

-

Lucky Strike

Canada

Rye Whiskey

American Rye Whisky Consolidated Distilleries Limited.

Name

Country

Type

Remark

?

Vatted.

40%

M Mac Na Mara

MacNaMara Mac Scot

Scotland

Blended

-

Macallan, The

Scotland

Highland Speyside Malt.

12-18-25 Years old or vintage.

Macduff

Scotland

Highland Speyside Malt.

See also Glen Deveron

Macduff, Stewart

Scotland

Blended

Macduff International.

Mackinlay's

Scotland

Blended

-

MacLeod's

Scotland

Blended

MacLeod's Isle of Skye and Isle of Skye Blended, Isle of Skye 8 years old.

MacNaughton

Canada

Canadian Whisky

From Barton Brands Ltd. - See Barton

Macphail's

UK

Single Malt

See Gordon & MacPhail

Maker's Mark

American

Small Batch Bourbon

Vol : 45%. Maker's Mark is more properly refered to as 'Small Batch Bourbon' rather than 'Kentucky'

Mannochmore

Scotland

Highland Speyside Malt.

(Lossie)

Master Blend

? Local

Blend ?

Seagram

McBain Special

?

Blend ?

Gordon McBain Distillers Ltd.

McMaster's

Canada

Canadian Whisky

McMasters From Barton Brands Ltd. / See Barton

McMaster's

Scotland

Scotch

From Barton Brands Ltd.

Meaghers 1878

Canada

Canadian Rye Whisky

Memorial 50

Japan

Japanese Whisky

See Nikka

Michel Couvreur 12

Scotch (France)

Pure malt.

12 Years Old Pure Malt.

Michel Couvreur Single-Single

Scotch (France)

Single-Single 27 Years old. Malt

Michter's Whiskey America

Sour Mash Whiskey

Pennsylvania

Midleton

Irish

Very rare.

Triple stilled. 40% vol.

Migratory Bird

-

Bourbon.

-

Millars Special Reserve

Ireland

Blended

Cooley Distillery

Millburn

Scotland

Highland Speyside Malt.

(Inverness).

Millwood

Ireland

Cream Liqueur

Royal Cooymans B. V.

Miltonduff

Scotland

Highland Speyside Malt.

(Lossie)

Mitchell's

Scotland

Blend

Springbank distillery in Campbeltown

Mortlach

Scotland

Highland Speyside Malt.

(Duftown)

Mosstowie

Scotland

Speyside Malt.

-

Mount Vernon

America

Blend

National Distillers Products Co.

Mr. Boston Five Star

Canada

Canadian Whisky

From Barton Brands Ltd. / See Barton

Muirhead's

Scotland

Blended

-

Murphy's Irish Whiskey

Ireland

Blended

-

Murree's

Pakistan

Malt Whisky

Murree Brewery Co Ltd.

Name

N

Country Type

Remark

Natu Nobilis

? Local

Ne Plus Ultra

Scotland Scotch de Luxe John Dewars & Sons Ltd.

News 1000

Japan

Nichols

America Blended Whiskey

86 proof Austin Nichols Distilling Company

Nikka Whisky

Japan

Varies

Nikka

North British

GB

Grain

-

North Brook

America Straight Rye

Quality Control Distilling Co.

North of Scotland

Scotland Grain

-

North Port

Scotland Highland Eastern.

Closed in 1983... The name indicates the North Gate of the small, oncewalled city of Brechin.

North PortBrechin

Scotland Highland Eastern.

-

Northern Light

Canada

Canadian Whisky

From Barton Brands Ltd.

Northland

Japan

Japanese Whisky

See Nikka

Name

?

Seagram

Japanese Whisky

Kirin Seagram

Country

Type

Remark

O'Darby

Ireland

Cream Liqueur

J. J. O'Darby Ltd.

Oban

Scotland

Highland Western Malt.

14 Years 43% - Single Malt. Classic Malt of Scotland.

Ocean, Special Old

Japan

?

Ocean Whisky

Old Bushmills

Irish

Malt

Old Bushmills Black Bush , Old Bushmills Red... (See Bushmills)

O

Old Charter

American Kentucky Straight Bourbon

Old Charter Distilling Co.

Old Cobb

Australia

Blended

Taylor Ferguson & co. pty. ltd., Melbourne.

Old Comber

Irish

Pure Pot still

30 Years old. - Comber.

Old Court

Scotland

Blended

Campbeltown

Old Crow

Canada

Bourbon Whiskey

Consolidated Distilleries Limited. Remark from Joe Keane : In your whiskey list, you show Old Crow as Canadian. Maybe it is made there too, but the ones i see say "Kentucky Straight Bourbon Whiskey" and "Old Crow Distillery Company / Frankfort . Clermont, KY".

Old Fettercairn

Scotland

Highland Eastern.

-

Old Fitzgerald

American Bourbon

Louisville

Old Forester

American Kentucky Straight Bourbon

Old Forester Distilling Company

Old GrandDad

America

Kentucky Straight Bourbon

The Old Grand-Dad Distillery Company

Old GrandDad

Canada

Bourbon Whiskey

Consolidated Distilleries Limited.

Old Hickory

American Bourbon

-

Old Kentucky

Canada

Bourbon Whiskey

Consolidated Distilleries Limited.

Old Land

Italian

-

FS says Yak

Old Man of Hoy

Scotland

Highland

-

Old Overholt American Straight Rye

A note from Dennis McCarthy It is 'Straight Rye' rather than 'Pennsylvania,' at least by American terminology.

Old Parr, Grand

Scotland

Blended De luxe

Old Potrero

American Single Malt Rye

Please refer to Grand Old Parr. 124 proof (62%) Available only in a few restaurants in select cities right now.

Old Pulteney Scotland

Highland Northern

Inver House Please refer to Pulteney

Old Pulteney Scotland

Scotch

Single Malt From Barton Brands Ltd.

Old Rhosdhu Scotland

Highland

40% vol.

Old Rip Van American Bourbon Winkle

Kentucky Straight Bourbon Handmade Bourbon

Old Ripy

America

Whiskey

The American Medicinal Spirit Company

Old Smuggler

Scotland

Blended

Blended and bottled by Jas. & Geo. Stodart Ltd. Distillers - Forres, Dumbarton & Glasgow Scotland

Old Spring Water

America

?

Bowling Green, town in South of Kentucky

Old St. Andrews

Scotland

Blended

Named after the golfcourse in Fife.

Old Taylor

America

Kentucky Straight Bourbon

6 Years old.

Old Thompson

America

Blended

Barton

Old Weller

American Bourbon

W. L. Weller

Ord

Scotland

(AKA : Glengordie or Glen Ord)

Original Mackinlay, The

Scotland. Blended.

Name

Malt.

Invergordon Distillers.

Country

Type

Remark

Ireland

Blended

Midleton Distillery

P Paddy

Parkmore

Scotland

-

Still closed

Passport

Scotland

Blended

Seagram Company Ltd

Pikesville Supreme

America

Straight Rye

Standard Distillers Products Company

Pinwinnie

Scotland

Blended de luxe

Inver House Distillers. Moffat Distillers.

Pittyvaich

Scotland

Highland Speyside (Dufftown) - Malt.

Poit Dhubh

Scotland

Vatted

Praban na Linne 12 Y.O 40% / 21 Y.O. 43%.

Poit Dhubh Green Lab.

-

Vatted

12 Y.O. 46%.

Port Dundas

Scotland

Grain

-

Port Ellen

Scotland

Islay - Malt.

Western Isles - South shore.

Power's

Ireland

Blended

John Power & Son., Midleton Distillery. Powers Gold Label.

Pride of India

India

?

-

Pride of Islay

Scotland

Vatted malt

Gordon and MacPhail

Pride of Orkney

Scotland

Vatted Malt

Highland - Orkney

Pride of 'the' Lowlands

Scotland

Vatted malt

Gordon and MacPhail

Pride of Stratspey Scotland

Vatted malt

Gordon and MacPhail

Prince of Wales Welsh Malt Whisky

GB

Wales

-

Private Club

Praha

-

Spojené Lihovary N P Praha závoo RICHANY

Premium Bourbon

American ?

Seagram

Pinch, The

Scotland

Blended

AKA : Dimple

Pulteney

Scotland

Highland Northern Inverhouse - Malt

Name

Country

Type

Remark

Quarter Whisky

American

?

-

Queen Anne

Scotland

Blended

Seagram

Q

Name

Country

Type

Remark

R Rebel Yell

American ?

?

Red Devil

Scotland

Borderline

Bell's 8 years old with Red Chilli Pepers.

Red Hackle

Scotland

Blended

5 Years old.

Redbreast

Ireland

Pot still

Fitzgerald & Co. Limited.

Regent

?

?

Macduff International Ltd.

Rhosdhu

Scotland

Malt.

Rittenhouse

America

Straight Rye

Continental Distilling Co.

Rob Roy

Scotland

Blend

Celebrate to outlaw Rob Roy Macgregor dates back to 1913

Robbie Dhu

Scotland

Deluxe Whisky

William Grant - Formerly known as Grant's 12 years old.

Robert Brown

Japan

Deluxe Whisky

Kirin Seagram Ltd.

Rosebank

Scotland

Lowland Central - Malt.

Route

Japan

?

Ocean Whisky

Highland Northern - Malt.

40%.

Royal Brackla Scotland Royal Canadian

Canadian. -

-

Royal

Canadian

5 Years old.-

-

Canadian Royal Culross

Scotland

Vatted.

40%

Royal Household

Scotland

Blended

Can normaly only be found in Japan.

Royal Irish

Ireland

Single distillery Irish malt

Royal Irish Distillery.

Royal Jubilee

?

Deluxe Whisky

Royal Jubilee Whiskies Ltd.

Royal Lochnagar.

Scotland

Highland Eastern. Single Malt

Royal Reserve Canada

Rye Whisky

from Corby

Royal Salute

Blended

21 Years old. Seagram

Name

Scotland

Country

Type

Remark

Sang Thip

Thailand

Thai liquere / Whisky

?

Scapa

Scotland

Island Orkney Malt.

(Near Kirkwall)

Schenley Award

Canada

Canadian Whisky

Schenley Reserve Schenley Award (Blend) Barton Brands Ltd.

Sconie

Scotland

Scotch Liqueur

Cambletown

Scotia Royale

Scotland

Blended - de luxe

Gibson Scotch Whisky Distillers Ltd. (Campbeltown)

Scotsman

Scotland

Pure malt. Blended.

8 years old. Pure malt/blended. 12 years old blended. 40%

Scottish Leader

Scotland

Blended.

Burn Stewart date from the 1940's

Seagrams

Canadian Varies

S

Seagram's 10 Years old. Crown Royal Seagram's 83

Seagram's Five Star Seagram's V.O. Seagrams Seven Crown Seagram's 7 Crown : American Seven Oaks Canada Canadian Whisky

-

-

Sheridan's

Ireland

Cream liqueur.

Tomas Sheridan & Sons.

Silk Tassel

Canada

Canadian Whisky

From McGuiness

Singleton, The

Scotland

Highland Speyside.

(Se Auchroisk)

Singleton of Auchroisk, The

Scotland

Highland Speyside.

(Se Auchroisk)

Singleton of Auchroisk 81, The

Scotland

Highland Speyside.

(Se Auchroisk)

Smuggler, Old

Scotland

Blended

See Old Smuggler

Solan No. 1

India

Malt Whiskey

Kasauli Distillery

Something Special

Scotland

-

Seagrams

Southern Comfort American Bourbon

-

Southern Cypres

Cypern

Bourbon Liqueur

-

Spey Cast

Scotland

Blended

De-luxe Scotch Whisky Produced by James Gordon, Elgin, Scotland.

Spey Royal

Scotland

Blended

-

Speyburn

Scotland

Highland Speyside (Rothes) - Malt. 10 Years old. 40% vol. Also from Barton Brands Ltd.

Springbank

Scotland

Campbeltown Malt.

St. Magdalene

Scotland

Lowland - Central. -

Stag's Breath Liqueur

Scotland

Liqueur

The only operating still left in Campbeltown. See also Longrow.

Meikles of Scotland.

Standard Selection

Scotland

Blended

-

Status

Japan

?

Ocean Whisky

Stewarts Cream of the Barley

Scotland

Blended

Allied Distillers

Stone Mountain Very old Whiskey

American Medicine :)

Bottled in Bond

Strarclyde

Scotland

Grain

-

Strathbeag

?

?

Macduff International Ltd.

Strathconon

Scotland

Vatted

Produced under the Buchanan label

Strathisla

Scotland

Highland Speyside 12 Years old - 43% - Malt. - Malt. Seagram

Strathmill

Scotland

Highland Speyside - Malt.

Stewart's

Scotland

Blended

Sunny Brook

America

Kentucky Straight The Old Sunny Brook Distillery Bourbon or Co. Kentucky Blended Whiskey

Suntory

Japan

(A Whisky Copy)

Malt from 36 different Malts. Suntory Pure Malt Whisky Suntory Old Whisky Suntory Whisky Royal Suntory Special Reserve Suntory Whisky Imperial Suntory Whisky Excellence Suntory Whisky White Label

Super Old, Rare

Japan

Japanese Whisky

See Nikka

Name

Country

Type

Remark

Scotland

Island Skye -

10 Years old - Malt - 40%Vol.

-

T Talisker

Malt.

(or 10 Y.O 45.8%). A Classic Malt of Scotland.

Tamdhu

Scotland

Highland Speyside - Malt.

In the heart of Speyside, between Knockando and Cardhu.

Tamnavulin

Scotland

Single malt.

Tamnavulin Distillery / Tamnavulin Speyside.

TamnavulinGlenlivet

Scotland

Highland Speyside - Malt.

Single malt.

Tayside

Scotland

Islay Malt

-

Té Bheag

Scotland

Blended.

Te Bheag Té Bheag Unfiltered Te Bheag Connoisseurs Blend

Teachers

Scotland

Blended

Started by William Teacher back in the 1830's

Teachers Highland Cream

Scotland

Blended.

Allied Distillers

Teaninich

Scotland

Highland Northern - Malt.

-

Ten High

American Bourbon

Barton Brands Ltd. Kentucky

Tobermory

Scotland

Highland

Some with no age statement 40% vol.

Tobermory

Scotland

Island Mull.

-

Tom Moore

American Bourbon

Barton Brands Ltd.

Tomatin

Scotland

Highland Northern - Malt.

Tomatin Distillery

Tomintoul

Scotland

Single Malt.

Tomintoul Speyside Tomintoul Distillery.

TomintoulGlenlivet

Scotland

Highland Speyside - Malt.

Now only called Tomintoul

Tormore

Scotland

Highland Speyside - Malt.

-

Tree Lancers

Canada

Canadian Whisky

From Schenley's Park and Tilford range

Tullamore

Ireland

Single distillery Irish Whiskey

Tullamore Distillery AKA : Tullamore Dew

Tullibardine

Scotland

Highland Southern - Malt.

-

Tyrconnell

Irish

single malt, double-distilled

The newest single malt in Ireland.

Name

Country

Type

Remark

Ultima

Scotland

Blended.

Please refer to J & B Ultima

Usher's Green Stripe

Scotland

Blended

-

Usquaebach Reserve

Scotland

Blended

-

Name

Country

Type

Remark

Valleyfield

Canada

Canadian Whisky

Valleyfield Schenley OFC

Vat 69

Scotland

Blend

United Distillers

Very Old Barton

American Blend / Kentucky Bourbon

Kentucky straight bourbon Barton Brands Ltd.

Very Old Black and White Horses

Chile

A Copy Whisky.

-

V.O. (Very old) Golden Cat

Thailand

Thai whisky

-

Victory

Japanese

whisky

A cheaper Sankuru Oceans 42% vol. whisky.

Viginia Gentleman

America

Straight Bourbon

A. Smith Bourbon Distillery

U

V

Name

Country

Type

Remark

W. L. Weller Special Reserve

American

Bourbon

W. L. Weller and Sons.

Walkerville Special Old

Canada

-

-

Waterford Cream

Ireland

Cream Liqueur

Irish cream liqueur from Irish cream and Irish Whiskey.

Welsh

-

-

-

White Castle

Philippines

Whisky

100% guarantied 5 years old. :)

White Horse

Scotland

Blended.

United Distillers

Whyte & Mackays

Scotland

Blended

12 and 21 Years old blends. Special Reserve (See also Old Fettercairn.)

Wild Turkey.

America

Kentuckey Straight Bourbon Straight Rye or Liqueur

Austin Nichols

William Lawson's

Scotland

Blended.

One of the few main blending companies to move from England to Scotland with success.

William Grant's

Scotland

Blended

Wm Grants / William Grants

W

William Grant's Family reserve See : Grant's Wilson's

New Zealand

?

Wilson's Distillery

Windsor Premier

Scotland

12-year-old

Seagram

Windsor Supreme

Canada

Blend Canadian Whisky

from Alterta Distillers

Wiser's Oldest

Canada

Canadian

from Corby Wiser's range.

Whisky Wm Grant

Scotland

-

See : Grant's

Woodford Reserve

-

Bourbon

produced by Labrot & Graham Distillery in Kentucky

Woodland

Jamaica

Jamaica Whisky

Bottled and sold by Diamond Mineral Water Co. Ltd.

Name

Country

Type

Remark

Yamazaki

Japan

Pure malt whisky

Suntory's oldest still. Founded in 1923

Ye whisky of ye monks

Scotland

Deluxe Scots Whisky

Donald Fisher Ltd

Yellowstone

American Straight Bourbon

Taylor & Williams, Inc.

Yoichi

Japan

See Nikka

X-Y-Z

Malt Whisky

AFRICAN QUEEN: V.rotundifolia (ie. Muscadine) female pollinate. Vigorous, productive variety ripening in mid-season to give large, very sweet (16% sugar) fruit with medium thick skin. AGAWAM: This variety is a V. Labrusca/Vinifera hybrid, created by E. Rogers, dating from the 1850's. It was derived from a Carter x Black Hamburg cross and is notable as being the only self-fertile variety among that gentlemans named hybrids. Precariously hardy in severe winters, it tolerates heavy soils, ripening soon after Concord to produce dark purplish red fruit with a decidedly foxy flavor that keep well, improving in flavor a few weeks after picking. Historically used to make a refined light red or rosé wine popularly used as a flavorful blending agent. ALACHUA: Complex V.rotundifolia (i.e. Muscadine) cultivar created at Leesburg, Florida. Derived from a Fry (Early) x Southland cross by J. Mortenson and J. Harris. Is a black-skinned berry variety recommended as suitable for planting in the Gulf States of USA. ALBANIA: Vigorous, productive V. Aestivalis hybrid female pollinate variety created by T.V. Munson reported to be a complex Post Oak/ Norton /Herbemont cross variety. Has a very late season (reported as early October in Missouri) maturity, even later than Villard Blanc, and requires a hot climate to fully ripen. Recommended by some as suitable for planting in Kansas and other south-central States. Does not flourish in lime-contaminated soils. Growers report mixing rows of this variety with any self-pollinating variety gives good pollination results. Reported to have poor resistance to Pierces Disease. White wine claimed to have somewhat spicy aromatic and taste flavor resemblance to Gewürztraminer. ALDEN: Labruscana variety, derived from a Ontario x Gros Guillaume cross, recommended for cool climate regions. Suitable for Table or Wine use. Among the largest of the American cultivar grapes it is firm and meaty with a light Muscat flavor and is none-slipskin. Cold-hardy to -15 deg. F (-26 C) the vine is susceptible to the usual diseases. Fruit ripens early to mid-season, about two weeks before Concord. ALEXANDER: American variety notable for the historical record. According to Hedrick (Grapes of New York, 1912) the early history of this vine is that of two purported varieties, the Schuykill Muscadell and the Clifton Constantia, both reported as originating as found (before 1804) seedlings in the vicinity of Philadelphia, Pennsylvania. The former vine was also later given the synonym name of Taskers Grape after a well-known grower in Maryland. Similarly the latter vine was later given the synonym name Cape Grape by a local grower claiming that the variety originated in South Africa and under which name it secured wide distribution. (Reference to the Geilweilerhof database - via link above - discloses that the vine is listed as currently having over 20 synonym names). Both vines were later considered to be an identical V.labrusca x V.vinifera hybrid, (not to be confused

with the Alexander Winter vine originated in 1884 by an Ohio grower), requiring a long growing season that precluded successful use in New York and New England. Early descriptions claim the vine unevenly ripened in late season (late October?) in the cooler climates of the USA, having black skinned berries considered quite sweet and musky, "making a very fair wine" but too pulpy and coarse for tablegrape use. Later, when the Catawba variety was widely introduced the older grape was superceded and finally completely dropped from cultivation. On a modern day note it was recently announced (8/2000) that Alexander variety vines have been planted in the Thomas Jefferson Monticello Vineyard, Monticello, Virginia, as part of a long-term plan to create an authentic reproduction of the 18th century vineyard. Otherwise it is currently regarded as a minor variety of only historical interest. ALPENGLOW: Moderately vigorous Elmer Swenson selection listed as winter hardy to -20 deg. F. or lower. Light red-skin berries. Used primarily to make a light neutral white wine with very low acid and sugar content. Best used as a blending wine to cut acidity in other high acidity wines. ALPHA: Winegrape cultivar developed by U. Minnesota. Recommended for planting in Saskatchewan, Canada. Similar heritage as Beta variety (below). ALWOOD: Recommended as suitable for cool climate regions. Is an early ripening American labruscana variety, derived from an Athens x Fredonia cross, having tight clusters of large berries. Notable for exceptional fungal disease resistance it often needs cluster-thinning because of tendency to overcrop. Recommended for juice, jelly or fruity wine production in New York state and other favorable cool climate regions. AMBROS: Has synonym name Seibel 10713. No other details as yet other than it appears to be a very sparsely grown variety recommended for white wine production. AMERICA: This cultivar is reported by Hedrick (Grapes of New York, 1912) to be the result of the complex V.lincecumii derived Jaeger 43 x Unknown V.rupestris hybrid cross. Easily rooted (unlike several of the genus), vigorous and notably resistant to heat and cold, being hardy to -30 deg. F (-34 C), it was recommended as a variety suitable for red wine or port making, crossbreeding and as V.vinifera compatible rootstock that can be grown across several zones. Reported to tolerate Pierces Disease. Needing a pollinator for best set, the fruit ripens at the same time as Concord, producing purplish-black to black berries having a heavy bloom. The juice is reported to have a distinct V.rupestris flavor, highly colored and capable of staining the hands and lips. ARAMON DU GARD: Has synonym names Aramon Seibel and Seibel 2007. Reported as derived from a (V.rupestris x V.lincecumii) x Aramon cross. ARMLONG:

T.V. Munson hybrid derived from a Ten Dollar Prize x Black Eagle cross. Now regarded as a little-used minor grape, its main use by the originator was that of a crossing agent. ASPENGOLD: Has synonym name ES 2-8-1. Pink skinned grape reported as a ES 5-14 x Swenson (Red) cross seedling derived vine. Bred for harsh cold conditions to -28 deg. F. (-34 C) and claimed to produce a reasonably good white wine with slight herbaceous taste prone to oxidation. Ripens early in the season with low acidity. Also suitable as a tablegrape. ATHENS: American labruscana variety, derived from a Hubbard and Portland labruscana cross, that is one of the parents of the recent (1996) Marquis hybrid cultivar. ATOKA: This cultivar is reported by Hedrick (Grapes of New York, 1912) to be the result of a complex American (Linc/Rup/Bourq/Labrusca) hybrid cross from the varieties America x Delaware dating from around 1899. Vigorous and hardy it ripens to give small to medium size berries with dark-purplish to red skins. Recommended by some as disease resistant variety suitable for planting in the State of Arkansas. AURELIA: (No other details other than it is a tablegrape recommended as disease resistant in the State of Arkansas. Has the synonym name of Dunstan 56 and is derived from a Villard Blanc x Chaouch Blanc cross). AURORE: Has synonym names Seibel 5279 and Aurora. Hardy, early sweet Frenchamerican hybrid variety widely grown in New York State (U.S.A), but no longer recommended. Fruit usually ripens very early in late August to early September but is highly susceptible to bunch rots. Used to produce fruity, short-lived white wines of mild intensity considered to be of mediocre quality and usually vinified for bulk production and blending. Also used for sparkling wines and as a table grape resistant to most Mildew diseases. Mainly found in the colder northern temperate regions of North America and is attractive to birds. AUTUCHON: Reported as released by Peter Arnold around 1870 in Ontario, Canada. According to Hedrick (Grapes of New York, 1912) it was derived from a Clinton x Golden Chasselas cross. Has not retained growers favor because of its reputation for relatively poor cold-hardiness, unreliable fruit bearing and susceptibility to phylloxera plus diseases such as rot and mildew. Ripening at the same time as Delaware, it produces white to light-green fruit once hailed as "the best white grape of America" that was once used to make a musky white wine "of agreeable taste". BACCHUS: Recorded as being a hardy, disease resistant, high acid, sterile pollinate V.riparia/labrusca variety, created by J.H Ricketts of Newburg, N.Y around 1870, derived from a Clinton O.P seedling x Unknown cross. Once occasionally grown in New York State and used to create a dark red wine. Its limitations included an

inability to withstand drought or lime-rich soils plus poor suitability as a tablegrape. Budburst/flowering was early, ripening late with a long hangtime, producing small to medium fruit clusters that were judged superior in quality to the Clinton parent variety. Not to be confused with an unrelated cultivar having the same Bacchus name later created in Germany. BACO BLANC: Has synonym name Baco 22A. No other details other than the variety is recommended for white wine production in cool climate regions. BACO NOIR: (Pronounced "bak-ko noo-w-arh"). Has synonym name Baco No.1. A sometimes overly vigorous French-American hybrid grape released in 1902 suited to heavy soils and used to make a high acid, deeply pigmented red wine regarded by some as a good, if rustic, substitute for Cabernet Sauvignon, particularly if given a suitable finish (eg. oak). Dating from around 1955 many Canadian growers have obtained superior flavor results by planting the "George" clone of this variety. Capable of ageing, and sometimes requiring it, its origins trace to the Folle Blanche and a native American V. Riperia strain of grape. Reported as winterhardy to about -20 deg. F (-27 C). Buds early with consequent danger of frost damage. Ripens in late September with susceptibility to bunch rot problems and is attractive to birds. Extensively grown in the cool northern regions of N. America. BAILEY: Internationally grown (Brazil, India, Korea, Japan) complex American/V.vinifera (Big Berry x Triumph) derived cross variety created by T. V. Munson around 1899. While having fragile cold-hardiness it is noted for disease resistance and good productivity. Ripens early to mid-season. Used in Missouri where it is claimed to make a neutral wine reaching 20 Brix sugar content, lacking any trace of labrusca taste and to have a pleasant vinous aroma. Recommended by some as suitable for planting in Kansas and other south-central U.S. States. BATH: Has synonym name NY 18149. Derived from a complex labruscana Fredonia x (Chass. Rose Violet x Mills) cross, the latter pairing more simply named N.Y. 10805, released by NY's Geneva Research Station in 1962. Once widely planted in British Columbia, Canada. Usually ripens in late September; at last report now almost entirely uprooted and replaced by other varieties except where grown for tablegrape and juice production. BEAUFORT: American hybrid cultivar developed by Byron Johnson of Cincinnati, Ohio. Derived from a cross between Fort Worth #3 and an unknown V. Rupestris variety. Used to create a deeply red-colored wine with flavor described as reminiscent of blackcurrants. The vine is vigorous and productive in cool-climate regions. NB: Not to be confused with an earlier named V.rotundifolia cultivar, bearing the same name, reported around 1871. BEAUMONT: American hybrid cultivar suitable for Wine, Juice or Table use. Variety reportedly developed by the late Byron Johnson of Ohio from a cross between a T. V. Munson hybrid Headlight seedling and an unknown Labruscana variety pollinate.

Ripens early to mid-season and is used to produce a neutral white wine. Vine is vigorous and productive, but needs pruning to 5-bud canes for maximum fruitfulness. Not to be confused with a V. Riparia variety known by the subject name, developed before 1900, of which no details are available as yet. BEAVER: Synonym name is G-388. Introduced 1947 by the Missouri State Fruit Experiment Station. Listed as derived from an open pollinated seed of Triumph. Blackskinned grape that ripens a week before Moores Early to give medium sized berries that hang well without shattering or cracking. BEICHUN: Is a complex American, Asian and Muscat Hamburg hybrid cultivar grown in China and elsewhere. Developed at the Northern Chinese Viticultural Institute, near Beijing, it is harsh-cold resistant and bears heavy crops mainly used to produce table and wine grapes having a distinctive yet non-"foxy" flavor. BELL: Complex American cultivar created by T. V. Munson in 1881. Is a cross of Elvira x Delaware. Reported to have many of the characteristics of the former variety, particularly flavor. Attractive heavy yielding variety, usually ripening in midseason to give medium to small dull-green berries. Currently recommended as suitable for growing in the south-central States of the U.S.A. BELLANDAIS: Has synonym name Seibel 14596. Reported as derived from a Seibel 6468 x Seibel 5455 cross. No other details as yet other than it appears to be a very sparsely grown complex pedigree variety (includes V.berl., Dattier and a Couderc derivative varieties) and is recommended for use as a red wine producer. BEN HUR: Complex V.lincecumii x (Norton x Herbemont) variety created by T.V. Munson who reportedly considered it to be superior to the Black Spanish variety (see below). BETA: Reported as an extremely winter-hardy (to -50 deg. F) american complex V.riparia/labrusca cultivar derived from a Concord x Carver variety crossing dating from the 1800s. Ripens late September in New York state where this highacid variety had some use as juice and jelly. Also recommended as suitable for growing in Saskatchewan, Canada. Similar to Alpha above. BIANCA: New cold climate and disease resistant cross-variety (Hungary patent pending?) available in W. New York, USA and Ontario, Canada; also in Hungary and Austria. Has synonym names Bianka and Egri Csillagok. Clusters are loose, medium in size and mature in early mid-season. Reportedly cold-hardy and tolerant to downy/powdery mildews. Grafting to a phylloxera resistant rootstock is recommended. A genetic profile has proved that it is a V.vinifera Bouvier x Eger 2 cross variety developed in Hungary and suitable for white wine production. Claimed to have Chardonnay-Sauvignon Blanc wine character. BIG BERRY:

Reported to be a V.lincecumii variety. Has synonym names Big Bunch and Great Cluster. Markedly vigorous in growth it produces large berries. Much used by T.V. Munson in his grape-breeding work. BLACK BEAUTY: V.rotundifolia (ie. Muscadine) female pollinate variety. Vigorous, large fruit ripening uniformly in mid-late season if "girdled" (a.ka.a dry scarred). Black skinned fruit goes to 23% sugar. BLACK EAGLE: Result of a Concord x Black Prince cross dating from 1866. Has synonym name Underhill 8-12. Reported by Hedrick (Grapes of New York, 1912) to be lacking in vigor, hardiness and productivity. Susceptible to Black Rot disease. Usually ripens with Concord in mid-season. Produces variable size black berries. Selfsterile, this cultivar is not recommended for commercial growing. BLACK FRY: Productive, disease resistant V.rotundifolia (ie. Muscadine) female pollinate variety. Derived from a Fry x Cowart cross. Similar to Fry. Ripens uniformly in early to mid-season to give about 19% sugar content. BLACK SPANISH: Has several synonym names including Burgundy, Jacquez, Lenoir and Blue French. N.B:The latter name not to be confused with the same synonym for the V.vinifera Blaufrankisch variety. The named cultivar is an oldline 19th century bunchgrape, derived from a cross between an unknown Vinifera and native American V.bourquiniana (V.aestivalis ?) species, recommended for use in the lower Gulf States of the U.S.A. However reports indicate a low sugar and acid balance in mature fruit and it is no longer high on the recommendation list for those areas. Thought by some to have a clonal relationship to Herbemont. Has good resistance to Pierce's Disease, producing large clusters of small red fleshed berries. Does not propagate well from hardwood cuttings and grafting to a suitable rootstock, such as Dogridge or Tampa, is recommended if to be cultivated in deep sandy soils. Although used to produce a blending wine it is not recommended for use as a varietal red wine because of limited color stability and a taste some find unacceptable. Note: Not to be confused with the large, dark black french tablegrape, named Long Black Spanish, that usually ripens in early October and is commonly used to decorate baskets of fruit. BLANC DU BOIS: White-wine producer cultivar with Muscat-like flavor released (1987) for use in Florida where it has had medal winning success for vaguely Riesling-like varietal still wine and sparkling wine blends. Developed by John Mortenson of the Leesburg Research Station, University of Florida, it is the result of a cross between FLA D6-148, a Florida-developed hybrid (thought by some to be a V. aestivalis complex derivative) and the Cardinal table grape. Self-fertile, vigorous and productive, ripens early July in Florida. Reported to be cold-hardy to at least 0 deg. F. (approx. -15 C.), it is resistant to Pierce's Disease but seems especially vulnerable to Anthracnose and Black Rot. BLAND:

Oldline (reported before 1804) American variety regarded as a labrusca/vinifera hybrid of found unknown provenance. Has many synonym names including Bland's Fox, Bland's Madeira, Red Scuppernong and Virginia Muscadell. Many early 19th century authorities considered this sparsely available variety a probable Vinifera hybrid because of its purported resemblance to the european Chasselas. Moderately vigorous, late-ripening variety that produces small light-red to darkpurple skinned fruit with slightly foxy taste. Its precarious hardiness and need for long ripening season excluded consistent results in the cooler climate areas of the USA. Maryland and Virginia appear to be its natural home. Currently it ranks as a little-known minor variety only notable for its historical interest. BLONDIN: Variety reported to be a complex hybrid with Post Oak, Norton, Herbemont and Ten Dollar Prize parentage. It is reported by Hedrick (Grapes of New York, 1912) to be a T.V. Munson hybrid developed in 1899. Very vigorous and prolific. Ripening around the same time as Catawba it produces medium size whiteskinned berries with high acidic flavor. BLUEBELL: Derived from a Beta cross with an unknown variety. Is high quality blue seeded cultivar developed by Univ. Minnesota that produces small Concord type fruit ripening around 2-3 weeks earlier than that variety. Has good disease resistance and claimed as cold-hardy to -40 deg. F. (ca -42 C.). Recommended as a tablegrape and for juice production in colder Mid-western states of USA. BLUE EYE: Released by the Missouri State Fruit Experiment Station at Mountain Grove. Introduced in 1947, this black grape has a high percentage of native V. lincecumii x V.rupestris in its ancestry ie. Ellen Scott x America. Vine growth is vigorous, producing compact clusters that ripen about 10 days after Concord. A good keeper recommended for juice or dessert use. BLUE LAKE: Developed by the University of Florida, this grape has good resistance to Pierce's Disease and better resistance to other fungi diseases than most other Southern State red fleshed bunchgrapes. Grafting is not needed except in soils with pH greater than 7.0. Very productive and ripens evenly. Its berries are very attractive to birds. Juice is used to produce white wine suitable for blending for the same reason as Black Spanish above. BOKAY: Has synonym name G-994. Introduced 1947 by the Missouri State Fruit Experiment Station as derived from a Captain x Terret Monstre cross. Is sibling of the Eleven Point and Gasconade varieties. Ripens as large, yellow-skinned grape on extra large, compact clusters at same time as Concord with good hangtime and storage characteristics. Self fertilizing, the variety needs no winter protection in southern Missouri. Only recommended for use in high temperature zones as a tablegrape. For best results, prune to spurs. BRANDIS: Reported to be a complex V.riperia x V.labrusca x V.aestivalis female pollinate vine resistant to fungus diseases. Appears to have been developed in Connecticut,

USA in 1985. No other details other than it is used for cross-pollination purposes and making wine. BRANT: Reported to have been developed (around 1860) in Ontario, Canada, this cultivar is a cross between the Clinton and Black St. Peter varieties. It has the synonym name of Arnold 8. Its main current use appears to be that of a tablegrape grown by Parisian home gardeners in France in order to make occasional small batches of varietal red wine. Also popular in England as an ornamental cultivar that produces sweet black dessert fruit. Has medium productivity/vigor, and is susceptible to Powdery Mildew, other fungus diseases plus winter frost damage if unprotected in cold climates. BRIANNA: This Elmer Swenson cross was created in 1983. Its synonym name is ES 7-4-76. A greenish-gold grape, it turns gold when fully ripened and is reported to be a Kay Gray x ES 2-12-13 cross. Growers in Nebraska claim it ripens around late August-early September; cold hardiness listed as no bud damage to -28 deg. F. Trial white dessert wines are reported to possess a pronounced pineapple nose and flavor. Also recommended as a tablegrape. BRIGHTON: Has synonym names Trask and Royal Rose. Suitable for wine or tablegrape use it is reported as derived from a Diana Hamburg x Concord cross released by the New York Geneva Research Station in the late 19th century. BRILLIANT: T.V. Munson developed (1883) complex V.labrusca/vinifera/bourquiniana cultivar derived from a Lindley x Delaware cross. Has large clusters of dark-red berries reported as susceptible to Pierce's Disease, Fantail and Tomato Ringspot virus diseases. Reported as cold-hardy to -15 deg. F (-26 C). According to Hedrick, Grapes of New York, 1912, it is moderately productive, ripening unevenly in New York about the same time as Delaware, with clusters that can hang for weeks on the vine. Regarded as not quite the equal of the latter variety for tablegrape use, having a more astringent skin. BROCKTON: Derived from a Brighton x (Winchell x Diamond) cross. Resembles the Niagara variety but is less "foxy" in character. BRONX (SEEDLESS): Has synonym name NY 12583. Currently recommended as suitable for raisin or tablegrape use. Reported as derived from a (Goff x Iona) x Sultanina variety cross. BRYANT: Has synonym name G-2589. Released in 1947 by the Missouri State Fruit Experiment Station. Listed as derived from a Müench x Terret Monstre cross. Late season ripening black-skinned grape. Produces large, loose clusters of fruit covered in blue bloom about four weeks after Concord. BUFFALO: Has synonym names NY 10830 and Early Steuben. Vigorous, productive, early ripening (around 2 weeks before Concord) variety derived from Herbert and

Watkins varieties by NY's Geneva Research Station in 1938. Resembles its "Herbert" parent. Once found extensively planted in the Okanagan region of British Columbia, Canada and elsewhere. Moderately winter hardy, with good growth vigor, it usually ripens in late September and can produce very sweet, blue slipskin fruit. Produces best when trained to 4-cane Kniffen system. At last report this Concord-type grape has been displaced by other varieties except where used for tablegrape and juice production. BURGAW: Complex V.rotundifolia (ie. Muscadine) cultivar. Derived from a Thomas x (Scuppernong F.P x Florida (New Smyrna) M.P). CACO: Winter hardy to -20 deg. F. (ca -29 C.) seeded, sweet red-fruited variety derived from a Concord x Catawba american labruscana variety cross first released around 1947. Heavy producer in most climates, ripening in September. Recommended as good tablegrape for growers in State of Arkansas. CAMPBELL EARLY: One of the early 19th century American labrusca hybrids; created in Ohio from two complex Concord seedling derivatives named Moore's Early and the offspring of a (Belvidere x Muscat Hamburg) cross. Known also by the alias name Island Belle in Washington states Puget Sound region. Ripening around early October, is used as table grape and also to make wine in the Pacific Northwest and British Columbia, (Canada). At last report a few acreages remain in N. America, mainly for juice production. CANADA: Variety developed by Charles Arnold of Paris, Ontario, Canada, around 1860. Is a sibling seedling of Brant, derived from a Clinton x Black St. Peter cross. The fruit ripens in mid-season or later, keeping quite well. Is not recommended for growing because of its high susceptibility to fungus diseases, although it is reported to be capable of producing a good red wine with pleasant bouquet. CANADA MUSCAT: Created by the Geneva Research Institute of New York in 1961, this cultivar is a cross between Muscat Hamburg and Hubbard. (No further information available at present). CANADICE: Very hardy sweet red-skinned seedless grape released in 1977 by the N.Y. (Geneva) Research Station. Cold hardy, ripens in late September, and quite similar to the Delaware variety. Recommended mainly for tablegrape or juice production. Has slightly "foxy" flavor. CAPTAIN: Complex Munson cultivar. One of the parents of the Bokay, Eleven Point and Gasconade sibling varieties. CAPTIVATOR: Hybrid red bunchgrape developed and released in 1902 by the dedicated T.V. Munson as suitable for certain areas in State of Texas. Has poor resistance to Pierce's Disease although derived from similar types of parent grape as Conquistador below. Regarded by many as the most delicious of the sweet

tablegrapes grown in humid summer regions of the southern U.S.A. and elsewhere where it ripens about the same time as Himrod. CARDINAL: Table/winegrape variety derived from a cross between the Flame Tokay and Ribier (Noir) varieties. CARLOS: Used to make as a varietal wine by several U.S. wineries, mainly in Arkansas, N. Carolina and Mississippi, this bronze colored complex V.rotundifolia (i.e Muscadine) hybrid cultivar is derived from a Howard x (Topsail x Tarheel) crossing. Has the synonym name North Carolina 57-56. Is a well-recommended, cold hardy, cultivar grown in the Southern States of the U.S.A and generally made into sweet white wines and juice. Intermediate resistance to Bitter Rot, Angular Leaf Spot, and Powdery Mildew. Susceptible to Black Rot and Rust. Not quite as resistant to Pierce's Disease as most other Muscadines. Has vigorous growth and ripening (usually around early to mid-season) reportedly can be controlled with a 90% dry (girdling) scar. Most Muscadines ripen over an extended period of three weeks or more and because Muscadines are harvested without their stems, and "girdling" (a.k.a dry scarring) is usually needed in order to retain the juice in all of the fruit until harvest crush or marketing. Suitable for machine harvesting. The best known related variety is the Scuppernong. CARMAN: Derived from a Premier (V.lincecumii) x Triumph cross. Reported to be coldhardy, disease resistant cultivar developed by T.V. Munson that can make a flavorsome wine. Usually ripens after Concord. CARTER: Has several synonym names, including Mammoth Globe, and was obtained from an Isabella hybrid variety selected seedling. It is one of the parents, the other being Black Hamburg, of several hybrid cultivars that include Agawam and Herbert. CARVER: (No details as yet other than it is one of the parents of the Beta american labruscana variety). CASCADE: Has synonym name Seibel 13053. Early, moderately hardy blue French-American hybrid grape unfortunately attractive to birds. Used to produce a light red wine with low body acidity. Because of vulnerability to soil borne virus diseases it is low on the recommendation list for wine grapes although used (10/2002) by at least 2 New York wineries. CASSADY: Has synonym names Arcott, Arnott and Arrott. Reported to be a V.labrusca/vinifera(?) chance seedling, named after the discoverer, dating from 1852. Has medium vigor and is productive, ripening around the same time as Catawba to give medium-size greenish-white berries that can be enjoyed as tablegrapes. CASTEL:

French-American hybrid cultivar grown in the Finger Lakes region of New York. Recommended as suitable for Wine or Juice use. Ripens early to mid-season. No other details available as yet. CATAWBA: This historically important variety is reportedly a N. Carolina chance seedling, selected prior to 1807, that originated in the Piedmont region of that State and was named after the nearby Catawba river. An American (ie. thought to be a V.labrusca x V.vinifera hybrid) red slipskin grape, it is commonly used to produce sweet white, red and rose' wines distinguished by a so-called "foxy" aroma component in cases where modern winemaking techniques fail to remove/mitigate the agent responsible. A late-season ripener, giving medium size berries having a dull purplish-red skin, it may fail to properly do so unless grown in areas with a long growing season. Has some susceptibility to fungus diseases. An excellent keeper, lasting until March, it is also popular as a Table grape. Commonly grown in the Eastern U.S. and Canada on favorable sites, thriving on sand, gravel or clay soils with good drainage, humus content and bottom heat. New York state wineries produce large amounts of sparkling wine from this variety. Its high acid profile can be modified by blending with other suitable labruscana derived red wines such as Rougeon. Also quite popular when made into an ultra-sweet "ice-wine" from frozen grapes. CAYUGA (WHITE): A recommended hybrid cross, developed 1947 and released in 1972 by the Geneva (NY) Research Station, between the Schuyler and Seyval Blanc cultivars. Usually ripens around late September and is used to make a fruity white wine of mild intensity somewhat similar to Riesling. Widely grown in the Finger Lakes region of New York State and other hard-frost to -5 deg. F. (ca -20 C.) susceptible regions of North America. Also recommended for Arkansas. Noted for hardiness and bunch rot disease resistance, the grapes should be picked at low sugars to avoid over-ripe, sometimes labrusca-like, flavors. Young shoots reportedly fragile in strong winds. CHALLENGER: Has synonym G-2963. Seedless tablegrape variety with unknown parentage released by the Missouri State Fruit Experiment Station in 1983. Fruit ripens as medium size, loose clusters of orange-red/deep red-skinned berries having delicate V.vinifera flavor. Moderately hardy but susceptible to rot and mildew diseases. CHAMBOURCIN (NOIR): Has synonym name Joannes Seyve 26205. Bunch rot resistant, mildly winterhardy to -5 deg. F.(ca -20 C.) french-american hybrid with quite recent (1963) French Rhone origins. Requires a long growing season, often ripening in midOctober. Reportedly vulnerable to Crown-gall disease in Missouri. Used to make very good quality red wines reportedly with spicy aromas, fruity flavors and some herbaceousness if fruit clusters are appropriately thinned. Somewhat low in tannins so can benefit from extended skin contact during fermentation. The addition of other wines seems to create interesting tastes; eg. the addition of about 10% by volume of Carmine wine will produce flavors likened by some to that of

an Italian "Chianti". Grown in the cooler regions of Eastern U.S., Canada and Europe. Decreasing acreages also found in Australia. Note that due to stringent European Union rules hybrid varieties can no longer be blended with traditional varieties in western Europe although it remains a popular variety and has limited growth in some regions of France (e.g. W. Loire). CHAMPANEL: Large, vigorous American hybrid grape with high heat and drought resistance. Commonly grown in Texas and other Gulf States it is one of the few hybrids developed by T.V. Munson that is resistant to Pierce's disease, the main limiting factor to grape growing in the Gulf South. Recent observations have found that it can, however, act as a host to the bacterium. Reported to be a cross between V. Champinii and a Worden seedling. Since Champanel also has excellent resistance to nematodes, has tolerance of extremely alkaline soil and in spite of the fact that it has only limited resistance to Phylloxera, it is valuable as a rootstock for the black-waxy alkaline soils of Texas. Rootstocks are not usually expected to produce fruit of value, so many grape growers have rejected Champanel for making wine. The grape, however, produces a quite acceptable red wine judged generally superior to such red varieties as Miss(issippi) Blue and Midsouth. The black-skinned berries are reported as low in sugar (15% Brix) and with high acid (1.1 TA) when harvested too early. Ripens about with Concord. The vine's extreme vigor means it does well where other vines may not survive and does not need to be grafted, responding well to cordon or curtain pruning. On certain poorly drained soils showing a high pH the variety can show susceptibility to serious iron chlorosis problems. CHANCELLOR (NOIR): A french-american hybrid (Seibel 7053) with origins in the Rhone Valley of France. Hardy, ripens in early to mid-October but has extreme susceptibility to fungal diseases, particularly downy and powdery mildew, in Michigan, Ohio and currently, 1997, is not widely recommended. Was also grown and very popular in France where it was used to produce high quality red and rose' wines. Now being replaced by varieties stipulated by E.U. rules. Also grown in the cooler regions of Eastern U.S. and Canada. CHARDONEL: Recommended frost-hardy French-American hybrid cross released in 1990 and descended from the Seyval Blanc and Chardonnay varieties. Planting has been limited in the face of success with Chardonnay in the eastern and mid-west regions of the U.S. Noted for superior cold-resistant properties since its release from W. New York's Geneva Research Station. Requires good locations (low tolerance of poorly drained soils) with long growing season. Ripens later than its vinifera parent, usually early to mid-October. Used to make quite popular white tablewine in Arkansas, Michigan and Missouri. Recently found to be susceptible to crown gall in wet spots and, in Virginia, to damage by grape root borers. CHELOIS: Has synonym name Seibel 10878 and is pronounced "shell-oy". French-american hybrid grape, with Jaeger 70, Aramon, Piquepoul (Blanc), Emily and several others in its genealogy, used to produce very good, robust, fruity red wines

claimed to hint of Burgundy and often finished in a dry style. Prone to attack by fungal diseases and vulnerable to bunch rot near harvest in some years. Usually requires cluster thinning and normally ripens in early to mid-October. Recommended mainly for cooler regions of the N. American continent. CHONTAY: Derived from a Massasoit x Beta cross. CIMARRON: Has synonym name Oklahoma 23 S 52. Reported as derived from a selected V.cinerea canescens x Seneca cross. The V.cinerea variety is considered indigenous to the the banks of the Cimarron River of Oklahoma, USA. CLINTON: Has synonym names Plant des Carmes, Plant Pouzin and Worthington. Oldline American native V.riperia/labrusca variety reported as originating from an unknown seed planted in a garden in the area of Waterford-on-the Hudson, N.Y., some time prior to 1835. Found to be immune to phylloxera, it is vigorous, hardy and productive but produces small, sour, large-seeded fruit judged unsuitable for tablegrape use. Ripens late in the season to produce dark purplish-black to black berries that make a low-quality wine. Although very sensitive to lime soils (leading to vine-death after a few years) it nonetheless makes an excellent rootstock in lower pH soils, grafting well to labruscas, vinifera stock and rooting very freely from cuttings. Historically used to make simplistic, inky red varietal wines with strawberry-like aroma and "foxy" flavor. Still found in vineyards of the N.E. USA. and Italy, this variety is still considered to be a good starting point cultivar for breeding grapes suited to growing in cool climates. In the latter country wines from this vine are reported to be known as "Fragolino" style beverages (although current E.U. rules ban the use of non-V.vinifera vines). COLOBEL: Has synonym name Seibel 8357. Ripening in mid-October this productive, slightly cold hardy, French-American hybrid red-fleshed wine grape is often used in small quantities as a teinturier-style grapewine for its deep coloring effect in blends. Creates a low quality, very dark red wine as a varietal. The Vincent grape - (see below) - is very similar (although not as deep in color) somewhat hardier and makes a better wine. CONCORD: Historically important - (introduced to the Northeast USA around 1850) - very hardy native American V.labrusca cultivar producing the characteristic "foxy" flavored style of red wine associated with vitis labrusca vines. Ripens by mid-late October. Like its popular offspring Niagara, (created by a Concord x Cassady crossing in 1868), it produces small vines and low crops unless grafted onto a good growth rootstock (eg. "3309") and planted in soils of optimum fertility. Mainly grown in the Eastern and Mid-Western U.S. and Canada to produce sweet finished wines, grape-juice and desirable fruit-flavored dessert grapes. Has susceptibility to skin cracking and postharvest shelling; also to Eutypa-dieback disease. A very similar grape called Fredonia is grown in the Erie region of New York state, ripening about two weeks earlier, and acts as an insurance crop against early frosts. Another version, named Sunbelt, has been developed to give more

even fruit ripening in the hot conditions of the Southern and Gulf States of the U.S.A. CONQUISTADOR: Is possibly the most successful of the hybrid red bunchgrapes developed for Florida and the lower Gulf States of the U.S.A. in order to have resistance to Pierce's Disease etc. Is a cross between two cultivars, each of which has one Concord parent. It is less vigorous than other red cultivars such as Champanel, Blue Lake or Midsouth. Regarded as far superior to Concord for use in the southern Gulf States despite uneven ripening characteristics that force multiple pickings. Vines are not suitable for machine harvesting. Requires grafting to rootstocks such as Dogridge or Tampa for good growth and yields in sandy or highly (7.0 pH) alkaline soils. Recommended as a seeded tablegrape that has the usual slightly "foxy" taste. When used for wine production it suffers color instability and is only recommended for "Blanc de Noir" style wine. COROT NOIR: Pronounced 'kor OH-new ah'. Recently (2006) released wine grape from NYS Agricultural Station at Geneva, NY. Classed as a mid-late season (Oct 15-20) ripening variety resulting from a Seyve Villard 18-307 x Steuben cross dating from 1970. Stated to be free of hybrid variety aromas typical of some other hybrid grapes. Recommended for varietal red wine production or blending. COTTAGE: This V.labrusca cultivar is reported by Hedrick (Grapes of New York, 1912) as a seedling derived from a Concord x Unknown I.D. hybrid cross introduced in 1869 by R.W. Bull, or is possibly a Concord variety clone. Vigorous and hardy it ripens some one to two weeks before its main parent to give average size dull-black berries that are far less foxy in taste. Requires good soil, the variety lacking somewhat in adaptability. Recommended as a disease resistant cultivar for the State of Arkansas. COUDERC NOIR: Has synonym name Couderc 7120. French-American hybrid, still widely grown in France, derived from the V.lincecumii and V.rupestris seedling Jaeger 70 and an unknown V.vinifera variety. Normally produces a dark red, berry flavored varietal juice. Currently used to produce rosé wines suitable for blending purposes that have some ageing ability. COVERT: V.Labrusca variety reported by Hedrick "Grapes of New York, 1912" as a chance seedling discovered by N. V. Covert of Ann Arbor, Michigan. Has large, sweet, greenish-white berries that ripen with Concord. COWART: V.rotundifolia (ie. Muscadine) bronze self-fertile variety. Has synonym name Georgia 12-2-2. Derived from a Higgins x Georgia 28 cross. Very productive, high (17%) sugar, cultivar reportedly with excellent flavor from large fruit clusters. Restricted to the southern regions of the USA it usually ripens in early season and is mainly used as a tablegrape. CREVELING:

V.labrusca variety of uncertain origin that has synonym names that include Bloom, Catawissa and Laura Beverly. Vigorous, marginally hardy in New York, it is markedly self-sterile. If planted in good soil and well trained it will produce large, succulant fruit of the Isabella type. If allowed to run riot it proves unproductive and sets loose, straggling bunches. According to Hedrick (Grapes of New York, 1912) it ripens early producing dull black berries with a heavy bloom that do not keep well. Believed to be a V.labrusca/vinifera hybrid developed some time prior to 1857 in Pennsylvania, USA and was recommended as an tartly sweet early variety suitable for home gardeners. CYNTHIANA: Local lore suggests this oldline red wine producing grapevine was a "chance find" wild growth in the State of Arkansas. Ampelographic characteristics are so similar that most experts considered it identical, or closely clonally related, to the Norton grapevine claimed to have originated from the State of Virginia - (see below). DNA analysis carried out in the Geneva Research Station, New York, has shown the two cultivars to be identical members of the V.aestivalis vine group. There is controversy about which cultivar has best resistance to Pierce's Disease. Successful and prized in Arkansas and Missouri where it reportedly ripens in late September and keeps well. It has proven somewhat less adaptable in more southerly States, low productivity small berry clusters having been reported along the Gulf Coast. At the height of the mid-19th century phylloxera crisis in France this variety was the vine of choice for vineyard restoration. However its poor calcium tolerance defeated all efforts at replanting, due to the high lime content of most French soils, and it has never regained that popularity. Grafting is not required. Requires soils with good drainage if disease is to be avoided. Wine color is stable, a characteristic that helped promote its 1873 acclamation in Europe as "best red wine of all nations". Popularly known in the USA as the "Cabernet of the Ozarks". DAKOTA: Winegrape cultivar recommended as suitable for growing in Saskatchewan, Canada. DARLENE: Bronze, female-pollinate V.rotundifolia (ie. Muscadine) variety. Claimed to be the best of the bronze Scuppernongs, consistently large size throughout the vines with high (24%) fruit sugars. "Girdling (a.k.a dry scarring) is recommended. DATTIER ST. VALLIER: Has synonym names Muscat de St. Vallier Blanc, Muscat Santa Valliere. Technical name is Seyve Villard 20-473. Derived from a Pense x Seyve Villard 12-129 cross. French/American hybrid grape suitable for wine or tablegrape use. Ripens mid-late October in most areas. According to the list where the information appeared this grape has the alias name of Waltham Cross where grown in certain "New World" regions such as Calgary, Canada (where it is grown under glass); apparently a confused synonym misnaming from the Old World V.vinifera Dattier de Beyrouth. DAYTONA:

Is a Southern bunch grape bred in Florida. In areas with hot nights it ripens with a pink blush. If cold nights, the berries are red. The cultivar is resistant to Pierce's disease, but in many areas it seems to be a shy bearer. Grafting not required. Recommended for dooryard planting as a tablegrape. DEARING: V.rotundifolia (ie. Muscadine) variety. Result of a Luola x Burgaw cross. Reported to have small, sweet fruit suitable for wine, tablegrape or jelly and recommended for growth in the Deep South and Gulf States of the U.S.A. DECHAUNAC: Has technical name Seibel 9549. Productive, hardy to -15 deg. F (ca -26 C.), midOctober ripening french-american hybrid variety that is not currently recommended because of susceptibility to soilborne viruses and poor, (1997), market demand conditions for some hybrid grapes. It gives a fruity, balanced red wine of only fair quality usually possessed of low to mild tannic content. Having low popularity as a varietal it is commonly used as a tannin diluting blending component in tannin-rich bulk wines. Planted mainly in the cooler regions of the Northeast U.S. and Canada where it once had the name Cameo, changed in 1972 because of certain proprietary and other objections. DELAWARE: A native American hybrid grape variety found in Delaware, Ohio and first publicised in 1849. According to Hedrick, "Grapes of New York" (1908) no definite supporting evidence about the origin of this variety was known, although it had an alias name Italian Grape and is claimed to be a possible hybrid Native American cultivar with a slight V.vinifera component mix. Currently used to make dry, sweet and sparkling white wines of good quality and barely perceptible "foxy" character. Commonly grown in the Eastern U.S. on deep, fertile, welldrained soils where it ripens in early to mid-October, it has considerable popularity when made into "ice-wine". Has some susceptibility to fruit and foliage fungus diseases and requires grafting to a phylloxera-resistant rootstock for best growth. For Arkansas the main recommendation is to cold-press grapes that were grown on grafted rootstocks and finish as a 1.5 - 2.0% residual sugar, or as a true dessert, wine. Also described as an excellent (seedbearing) Tablegrape. A selected seedling of this variety named Jewel with synonym names Burr 1 and Burr's Early, was very popular in the first years of the 20th century, ripening a little earlier than its better known sibling. NB: this seedling should not to be confused with the recent (1999) Juwel V.vinifera cultivar release with the same "Jewel" synonym name. DELICATESSAN: This variety is a productive, disease resistant, complex (7-species) T.V Munson bred hybrid (R.W. Munson x Delicious cultivar. Ripens early to mid-season. Suitable for planting in Kansas and Oklahoma, USA, or anywhere that the Concord variety can be successfully planted. It is used to produce what some consider to be an overly vinous, fruity product, with no detectable "foxy" flavor, invariably needing softening with neutral (eg. Bailey) blending wine. DELICIOUS:

Complex V.lincecumii/bourquiniana variety derived by Munson in 1887 from a Big Berry x Herbemont cross. Vigorous and productive it ripens a little after Concord to give medium sized black berries. DEVEREAUX: V. bourquiniana variety, suitable as wine/tablegrape, grown in U.S.A and Brazil. According to the Geilweilerhof database (above) has several synonym names including Black July and Buenos Ayres. DIAMOND: Also known as Moore's Diamond. American native vine and vinifera hybrid grape created (1885) in Brighton, N.Y. by Jacob Moore by crossing the Iona viniferalabrusca hybrid with Concord. Ripening in early to mid-October, it resembles the latter parent and has been widely grown in western New York state and used for creating sparkling blends and dry varietal wines. Susceptible to fruit-cracking under wet conditions. It is also popular as a tablegrape. DIANA: Is an old-line nineteenth century American labruscana variety named after Diana Crehore, the originator, first exhibited in 1843. Once commonly grown in the Finger Lakes region of New York, it was one of the primary parents, along with Muscat Hamburg, whose offspring (Diana Hamburg) was then crossed with the Concord, itself a labrusca-vinifera hybrid, to create the historically interesting secondary hybrid Brighton, one of the later importantly successful american hybrids derived from a vinifera and labrusca variety. DIANA HAMBURG: Derived from a Diana x Muscat Hamburg cross. For more information see description of Brighton or Diana above. DIXIE: V.rotundifolia (ie. Muscadine) complex variety derived from a Topsail x (Lucida x Wallace) cross. Has synonym name N.C. 88-102. Useful as a wine or tablegrape, this self-fertile variety is recommended as suitable for growing in the Gulf or southeastern States of the U.S.A. DIXIELAND: Bronze V.rotundifolia (ie. Muscadine) variety derived from a Fry x Georgia S.2949 cross. Has the synonym name Georgia 5-7-5. This self-fertile variety, similar to Fry, usually ripens in early to mid-season and is recommended for use as a tablegrape with excellent flavor where grown in the Gulf or Deep South states of the U.S.A. DIXIE RED: Red self-fertile V.rotundifolia (ie. Muscadine) variety derived from a Georgia S.44-6 x Georgia S.44-7 cross. Regarded as vigorous, good quality and highyielding cultivar whose fruit is mainly used as tablegrapes. Usually ripens in midseason where grown in the deep southern regions of the USA. DOG RIDGE Has synonym name Dogridge. Female V.champini variety (ie. natural hybrid reported to be result of a complex V.rupestris x V.candicans cross with possible V.berlandieri involvement) propagated for use as rootstock capable of resisting Pierce's Disease in Florida and the lower Gulf States of the U.S.A. Recent

evaluation notes that it can, however, act as a host to the bacterium. Recommended by U. Florida for use as rootstock for Black Spanish, Conquistador, Orlando (Seedless) and Stover varieties in those areas particularly if soil pH exceeds 7.0; although it has only moderate tolerance for lime-rich soils and phylloxera infestation. DOREEN: V.rotundifolia (ie. Muscadine) variety derived from a Higgins x Dixie cross. This bronze self-fertile variety, usually ripening in mid-season, is suitable for juice or sweet wine production because it can attain high brix (17%) sugar content. As usual with this species the fruit ripens variably over a season and dry-scarring is recommended. Successfully grown in the Gulf and Southeastern States of the U.S.A. DRACUT AMBER O.P.: Has synonym name Early Amber. Reported as an American labrusca variety originated from unknown parentage seed around 1855 by Asa Clement of Massachusetts. Vigorous, hardy variety, ripening somewhat earlier than Concord, to give a pale red-dark amber skinned berry claimed to be of little use except as a mediocre, foxy tablegrape or breeding grape. Rapid berry shriveling makes it a poor candidate for keeping. DR. COLLIER: Variety reported as derived from a (Ten Dollar Prize x Concord) , Lincecumii, Labrusca crossing by T.V. Munson developed in 1885. Classed as an American Hybrid and described as ripening just after Concord to give medium/large, variably compact clusters of large, dark reddish-purple skinned berries that are overly acidic unless thoroughly ripe. Recommended for growing in Oklahoma. DUNSTAN 2: Variety derived from a Chasselas Rose Violet x Seneca cross. No other details as yet other than it is thought by some to be a cultivar created by the Vineland Research Institute of Ontario, Canada. DUNSTAN (DEMKO): Female pollinate variety derived from a (V.simpsonii x Marguerite) x (U.K American hybrid x Seyve Villard 12-375) complex crossing. Not to be confused with the American hybrid Dunstan 2 cultivar. DUTCHESS: American hybrid grape derived from a Concord seedling pollinated by mixed pollens of Delaware, and the long-forgotten Vinifera, Labruscana, Bourquiniana cross Walter variety. These grapes were developed by the prolific hybridizer A.J Caywood in 1868 at the Hudson River (NY) vineyard now occupied (1998) by the Benmarl Vineyard. Used to make fruity, quite sweet white wines with little perceptible "foxy" character. Mainly found in the N. American cool-climate regions of Ontario, Canada and Finger Lakes of N.Y. State where it typically ripens during early to mid-October. EARLY DAISY: Reported as derived from a Hartford O.P developed in Pennsylvania. Cold hardy variety matures early, giving small/medium, compact clusters of foxy-flavored dull black-skinned berries having poor quality.

EDELWEISS: Created by Elmer Swenson, this cultivar is derived from an Ontario x (Beta x Witt) cross. Very winter-hardy, reportedly to -30 deg. F (approx -34 C). Claimed to have excellent disease resistance and adaptability with a flavor that intensifies with hangtime. Produces amber colored fruit suitable for creating popular sweet wine, juice or as a tablegrape. Usually ripens around a month to five weeks before Concord. EDEN: Disappointing vitis hybrid variety, synonym name N.Y 11737, for New York State. Derived from an Ontario x (Triumph x Mills) crossing. Reported as having medium-poor vigor, low productivity and lacking in sufficient hardiness. This cultivar seems more suited to the mid-South and Deep South States of the U.S.A. EGER 2: Has alternate name Seyve-Villard 12-375 O.P and so appears to be a selection related to Villard Blanc. (No other details as yet other than this cross variety is grown in Hungary, and elsewhere, and is one of the parents of the Bianca and Landot Noir cultivars). EINSET (SEEDLESS): Patented and released in 1985 by the Geneva Research Station (NY). Early ripening, shy-bearing cool-climate hybrid red tablegrape cultivar with unique strawberrylike flavor. Derived from a Fredonia and Canner cross. Claimed as resistant to Botrytis and very hardy. Also recommended as useful for raisin production. ELEVEN POINT: Female pollinate derived from a Captain x Terret Monstre cross. Sibling of Gasconade and Bokay. Developed and released by Southwest Missouri State Univ. in 1947. Resembles its seed parent Captain in cluster shape but superior in quality and larger, being cylindrical in shape and over a foot long. Vigorous in growth with heavy berry production. Flesh is tender, sweet and separates readily from the seeds. Recommended as suitable as a tablegrape or for creating a somewhat bland and non-foxy red wine. ELITA 2-3-61: Possibly developed by the Viticultural Station at Odessa, Ukraine. No other details except reported as a likely V.vinifera x french hybrid tablegrape. ELLEN SCOTT: American hybrid variety developed by T. V. Munson. Derived from a Armlong x Malaga cross. Lavendar colored grape with few soluble color pigments. Hardy and productive, ripening in early mid-season, this cultivar is capable of producing a flavorsome white wine. Suitable for growing in climates/soils that are known to support the Concord vine. Recommended by some as suitable for growing in Kansas and other south-central U.S. States. ELVICAND: Variety developed by T.V Munson from a cross reported as Elvira x (complex V. candicans, V. riparia, V. labrusca) variety. The cultivar is vigorous and hardy, self-fertilizing with subsequent open clusters of medium-sized berries that are

somewhat sweet with slight V. candicans flavor. Generally ripens in late season and recommended as suitable for winemaking. ELVIRA: Reportedly discovered in Missouri in 1870, this old-line complex american labrusca/riparia/vinifera (reported seedling of a Taylor x Martha crossing) variety is now considered to produce a mediocre and strongly "fox" flavored white wine. Vulnerable to fruit cracking because of thin skin, the grape typically has high acidity. Ripening at same time as Concord, it is resistant to Mildew and its general hardiness recommends it for difficult growing areas. Currently used by at least two wineries in the Finger Lakes region of New York. Production in the Lake Erie region of New York state was recently (2002) reviewed and recommended as cost suitable as a wine blending agent. A new variety, named Ventura, that upgraded the older cultivar in its resistance to fruit cracking was released in the 1970's by the Ontario Horticultural Research Institute of Canada. EMERALD (SEEDLESS): Seedless hybrid table grape that is one of the parents, along with the Athens variety, of the Marquis cool-climate wine/table grape. EMILY: Labrusca-vinifera hybrid variety, created by Peter Raab of Philadelphia in the 19th century. Historically interesting as one of the main varieties that allowed the eventual breeding of Chelois and other disease, pest and lime resistant frenchamerican hybrids and rootstocks. EONA: Cultivar developed 1925 by N.E. Hansen in S. Dakota. Derived from a cross of Lady Washington (a complex Concord descendant) and the Beta variety. Has white/pink berry skin, growing in small, loose clusters. It is productive female pollinate, claimed as winter-hardy to -35 deg. F (about -38 C.), with a taste described as "mildly foxy". Main use is as a tablegrape. ESPIRIT: Patented American x Vinifera cultivar developed by Elmer Swenson as suitable for wine or table use in short season, cold regions such as southwestern Wisconsin. A seedling derived from Villard Blanc it is claimed to possess some resemblance as a white wine to that produced from the Chardonnay variety. Ripens early to mid-season (ie. usually around mid-September). EUMALAN: American chance seedling thought to be derived from labrusca, vinifera and aestivalis parentage dating from around 1847. Above average in vigor, hardiness and productivity. Somewhat difficult to propagate. Moderate susceptibility to mildew diseases. Flowers tend to sterility. Ripens around mid-season to give medium size glossy black skinned berries that keep well. Reported to make a good quality red wine. Recommended for Tablegrape use. Ripens late midseason. No other details available other than it is of unproven ID, possibly a seedling of Isabella. EXTRA: Variety reported as a T. V. Munson complex American (V.lincecumii) cross created from Big Berry x Triumph cultivars.

FARRER: Black, female pollinate, V.rotundifolia (ie. Muscadine) variety. Reported to be a vigorous, high-yielding (fruit to 18% sugar content) cultivar that needs the usual dry-scarring and ripens early where grown in the deep south of the USA. FAVORITE: Tentatively identified as a Black Spanish x Herbemont cross in the Geilweilerhof database (see site above), although some claim it is a selected seedling of a clone variety (ie. Lenoir) developed by John Neiderauer in the first part of the 20th century. Is reported to be resistant to Phylloxera, tolerates Pierces Disease and retains high acid levels despite high temperatures. Currently grown in S. Carolina where it is used to create a white wine. In Texas the variety is commonly used in the creation of tawny Ports. FERN MUNSON: Derived from a Post Oak x Triumph cross. Bears large clusters of very juicy dark red fruit. FESTIVEE: Tablegrape variety developed by Vineland Research Station, Ontario, Canada and released in 1976. Has synonym name Vineland 53033. Derived from a cross between the Alden and Verdelet cultivars. Very vigorous and productive with moderate cold-hardiness. Susceptible to the Mildew fungus diseases, it ripens in late September (about a week before Concord). FLAME (SEEDLESS): Seedless table grape, also suitable for wine-making, widely grown in Australia. Also found in the cooler regions of N. America where it ripens by late September. Similar to the Himrod grape listed below. FLORIDA FRY: Complex bronze, self-fertile V.rotundifolia (i.e. Muscadine) cultivar derived from a Triumph x Florida AD 3-42 variety cross. Claimed to be very vigorous and have good resistance to Pierce's Disease and other diseases. Usually ripens in early-mid season with good fruit (18%) sugars. Is recommended as a tablegrape variety suitable for growing in the Southern States of the U.S.A). FLORENTAL: Hybrid variety with Gamay Noir heritage. Has synonym name Burdin 7705 and is reportedly a french cultivar released in 1959. The vine lacks vigor, has early budbreak, ripens early with medium compact berry clusters. It has susceptibility to Botrytis. In the USA it apparently was only recently planted on an experimental basis by one grower in S.E. Pennsylvania and by the N.Y. Horticultural Station at Geneva NY. FLORIGON: V.rotundifolia (ie. Muscadine) variety. Reported as one of the best of the Muscadine cultivars for its superior fruit. FOCH: (see Marechal Foch below). FOSTER: Variety reported to be a Niagara sport selected seedling.

FREDONIA: Very winter hardy native American labruscana hybrid red wine grape similar to and regarded as a close relative of the Concord grape. Although less flavorsome, it ripens some two weeks before its kin. Needs careful pruning for vigor and production to approach that of its kin. Developed in early 20th century. One of the parents of the Bath and Van Buren hybrid grape varieties and useful as an excellent table grape. FRONTENAC: Vigorous, extremely winter-hardy to -30 deg. F (ca -35 C.), heavy producing and disease resistant V. Riperia 89 x Landot 4511 (Noir) french/american hybrid variety released by the U. Minnesota Research Institute for upper midwest USA conditions in 1995. Pruning to 40-50 buds recommended. Susceptible to Powdery Mildew disease, but near-immunity to Downy Mildew, in excessively humid conditions. Ripens in late mid-season with good sugar content. Important to let fruit hang until fully mature (24-26 brix) in order to reduce troublesome high acids to reasonable levels. Note that the pH does not usually rise to unmanageable levels. Deficient soil potassium content reported to increase acid production while leaf/cluster thinning lowers acid. Used to produce a high quality, full-bodied red wine with cherry/plum aromas and moderate-to-low tannins that usually needs malolactic fermentation to reduce its cool climate acidity. Cold stabilisation seems to have little positive advantage. Blends well with low acid red wines such as Leon Millot. Reportedly contains little trace of the wild V. Riperia herbaceousness. Wine requires malolactic fermentation in order to reduce high acidity. Tannin levels usually relatively low. Recommended for North-Central regions of USA. FRONTENAC GRIS: Recently developed cultivar by the Horticultural Research Center, Excelsior, Minnesota, USA. Ripens in mid-season with no detectable labrusca flavors. Is reported to be a light-red or grey skinned sport of the Frontenac variety with identical characteristics and capable of creating a sweet white or rosé (ie. blush) wine. May still (2006) not be officially released pending patent approval. FRY: Complex bronze V.rotundifolia (i.e Muscadine) cultivar derived from a Georgia 19-43 x USDA 19-11 cross. According to the Geilweilerhof (Genres) international database it has the synonym name Early Fry. Recommended as a (female pollinate) tablegrape variety suitable for use in the Southern States of the U.S.A where it usually ripens with high (21%) fruit sugars over the whole season. Claimed to have good resistance to Pierce's Disease. FRY SEEDLESS: Red, self-fertile V.rotundifolia (ie. Muscadine) variety, derived from a Farrer x Redgate cross, needing planting near another self-fertile variety for best results. Reported as vigorous, usually ripening at the same time as Redgate with high (20%) fruit sugars, but with erratic yield. GALIBERT 261-12: Reported as a French/American V.hybrid. GALIBERT COULONDRE 261-13:

Has synonym name Cadillon Dore. Reported to be a a white-skinned grape cultivar. GANZIN 1: Has synonym names Aramon Ganzin and Aramon Rupestris. Reported as derived from an Aramon x Unknown V.rupestris cross. GARONNET: Has synonym name Seyve Villard 18-283. Complex variety derived from a Chancellor x (Le) Subereux cross. Has early budbreak and so in danger of frost damage. Listed as usually ripening in late mid-season. Dislikes drought conditions. Susceptible to the mildew diseases and will need several treatments. Productive, it is capable of producing a fairly light-colored wine. Once very popular in the Midi region of southern France. This red wine creating grape needs Mediterranean-style heat to perform its best and is most suited to the Southwest U.S and Texas. GASCONADE: Has synonym name G-1013. Medium size, black-skinned grape on large, compact clusters introduced in 1947 by the Missouri State Fruit Experiment Farm. Derived from a Captain x Terret Monstre cross. Is sibling of the Bokay, Eleven Point varieties. Usually ripens two weeks after Concord. Recommended for red wine, juice and tablegrape use. GEORGIA 19-43: Complex V.rotundifolia (ie. Muscadine) cultivar. GLENORA: Derived from an Ontario x Russian Seedless cross. Vigorous, winter hardy to about -15 deg. F (-26 C). Variety reported as suitable for growing in Maine, USA. Reported to be subject to bouts of "millerandage", ie. mixed berry size on the cluster during ripening, where planted in Oregon. Considered to be an extremely high-quality, seedless, large blue-black skinned table grape similar to the yellowfleshed Himrod. Generally ripens during mid-late October giving berries that, when frozen, have a taste flavor reminiscent of blueberries. GLOIRE DE MONTPELLIER: Has over 20 synonym names listed in the Geilweilerhof Database (above). Vitis riparia vine used as a rootstock. GOFF: Has synonym name NY 797. Developed from an unknown V.labrusca/vinifera/aestavalis seedling. Released about 1901 for use as a tablegrape. Vigorous, hardy and very productive in New York. Ripens a little later than Concord, producing dark reddish-purple skinned fruit that keep extremely well, often until mid-April. GOLDEN ISLES: V.rotundifolia (ie. Muscadine) variety. Derived from a Fry x Georgia 19-6 cross. GOLDEN MUSCAT: Hardy, productive vine derived from a (Moore's) Diamond and Muscat Hamburg variety cross. Suitable for white wine production. Tendency to have high acid content in cool climate regions if not fully ripened by mid-late October, but can make intense semi-sweet aromatic wines in good years.

GRANNY VAL: Bronze V.rotundifolia (ie. Muscadine) self-fertile variety. Derived from a Fry x Carlos cross. Very heavy productivity, good (16%) fruit sugar content, usually ripening in mid-late season. HARMONY: Female variety almost exclusively used as a moderately productive rootstock for grapevines grown in the Gulf States of the southern U.S.A. Is the result of a Couderc 1613 x Dogridge variety cross. Normally resistant to Pierce's Disease but has shown that it can act as host to the bacterium. HARTFORD: Variety once extensively grown in New York, deriving from a chance seedling found (around 1849) in West Hartford, Connecticut. Reported at that time to have Isabella as one parent, the other parent being an unknown variety. Vine is vigorous, prolific and the fruit reportedly ripens one-two weeks before Concord. Fruit quality is low, too foxily unpleasant to eat. Does not ship, pack or keep well. Prior to 1890 the subject variety had the synonym name Hartford Prolific. HEADLIGHT: Reported to be a variety derived from a Moyer seed x Brilliant pollen cross breeding by T.V. Munson about 1895, and is listed by Hedrick (Grapes of New York, 1912) as a complex V.labrusca, V.vinifera, V.bourquiniana specimen vine. Disease resistant and productive, it was claimed to be almost the equal of the Delaware variety. in flavor, ripening before the latter cultivar in New York, producing medium to small dark-red/purplish-black fruit. HERBEMONT: According to the Geilweilerhof database (see above) has several synonym names including Warren. Thought to be a hybrid cultivar derived from a vinifera and aestivalis vine (ie. "Borquiniana" species) chance crossing. Named after Nicholas Herbemont who had developed this grape in S. Carolina around 1790, although it had been grown in Georgia before the Revolutionary War under the above synonym name. Is resistant to fungal diseases encountered in hot, humid summer regions such as the Gulf States of the U.S.A. Also reported as resistant to Pierce's Disease. Seldom ripens properly in cool climate regions, (has poor coldhardiness) requiring a long season to do so. Reportedly needs well-drained soil containing high humus content for best results. Markedly vigorous in growth the vine is self-fertile, ripening very late in the season to give reddish-black to brown skinned berries once popular as a tablegrape. Capable of being an attractive ornamental plant in the southern tier of States of the USA and Mediterranean rim of Europe although difficult to propagate from cuttings or grafts. Was commonly used to create white or rosé wines, rated mediocre by some, similar to those of the (possible) clonal relative Black Spanish cultivar above. HERBERT: Derived from a Carter x Black Hamburg cross. Vigorous, productive and moderately winter hardy cultivar suitable for cool climates such as the Finger Lakes region of N.Y. State. Is one of the parents of the Buffalo grape found on decreasing acreages in British Columbia, Canada and elsewhere. HERMANN:

According to Hedrick (Grapes of New York, 1912), this variety originated about 1860 from a seedling of Norton. Sparsely grown, it is apparently presently confined to a few acreages in Missouri. Said to be vigorous, productive, hardy and very resistant to phylloxera. Ripens very late in the season to give small, blackskinned berries susceptible to cracking and rot. Can be used as a tablegrape that some say lacks quality or claim to make a wine of indifferent quality that oxidizes rapidly. HIBERNAL (WEISS): No other details other than this variety, developed in Germany, is derived from a Seibel 7053 x Riesling cross and has the synonym names Geisenheim GM 322-58 and Hybernal. Currently under test for use as a white wine grape in Ontario, Canada and in Central Europe. HIGGINS: Complex pink to reddish bronze V.rotundifolia (ie. Muscadine) female pollinate cultivar derived from a Yuga x Unknown white male pollinator cross. Has synonym name Georgia 3. Grown in the Southern Gulf States of the U.S.A where it usually ripens in mid-late season with good (16%) fruit sugars. Reported to be vigorous with a thick, edible skin. Has good resistance to Pierce's Disease and is recommended for tablegrape use. HIMROD: Seedless grape released in 1952 and fairly widely grown in Western New York. Very winter hardy, usually ripening by early September. Derived from a cross between Ontario and Sultanina. Recommended as a deliciously flavored tablegrape and raisin producer. Is also used for white wine production. HOPKINS: According to the USDA database, this T.V Munson developed (1905) variety was derived from a complex Cynthiana (lincecumii, aestivalis, labrusca) cross with the relatively obscure V.lincecumii Post Oak 2 variety. Some reports claim it makes a slightly superior red wine to the Norton variety. Does not flourish in limecontaminated soils. The pedigree indicates a degree of possible resistance to Pierce's Disease. HORIZON: Productive, vigorous patented white-wine hybrid grape variety derived from a Seyval Blanc x Schuyler cross. Recently released, (1996), from the Geneva Research Station of W. New York. Has synonym name Geneva White 7. Usually ripens during early to mid-October with bunch rot problems in some years. Claimed to produce pleasant apple peel flavors in its wine, although some taste experts have noted labrusca and hybrid aromas in some samples. Also recommended for juice production. HOWARD: Reported to be a complex V.rotundifolia (ie. Muscadine) cultivar derived from a Scuppernong x V. rotundifolia cross. HUNGARIAN: Winegrape cultivar recommended for growing in Saskatchewan, Canada. May be synonym for the Okanagan Riesling variety. HUNT:

Black V.rotundifolia (ie. Muscadine) female pollinate variety derived from a Flowers x White Male#1 cross. Recommended for growing in the southern states of the US for use as wine, jelly, jam, coldpressed juice or tablegrape. Usually ripens early with good (17%) fruit sugars. HUSMAN: American labruscana cultivar developed by T. V. Munson and recommended by some as suitable for planting in Kansas, Texas and other south-central States of the U.S.A. INTERLAKEN: Derived from the same parents as Himrod, this hybrid seedless variety is mainly recommended for use as a strongly flavored table or raisin grape. Usually buds late May and ripens by late August. Capable of producing a white wine, having some ageing potential, suitable for blending. Currently grown in some quantity in the Pacific northern coastal regions of N. America and elsewhere. Vigorous with good quality grapes in warmer regions. In cooler areas it is hard frost sensitive. Also may show poor sets with unevenly sized berries. Berry splitting can also be a problem, so much so that some recommend the Reliance, Mars or Vanessa varieties as better tablegrape substitutes. IONA: Native American hybrid variety (ie. Diana O.P) released for use as a wine/table grape in New York State in 1864 by Dr C. W. Grant. Currently not recommended because of its somewhat weak, unproductive characteristics, requiring care in cultivation in that it needs deep, dry, sandy or gravelly soils, doing particularly well when trained against walls or buildings. Marginally cold hardy and very susceptible to mildew diseases. Reported as ripening later than Concord. Historically interesting as one of the parents, the other being Concord, of the Diamond variety. Flavor is considered to be the finest of all labrusca grapes and the mild "foxy" flavor allows use as a varietal white wine and in sparkling wine blends. Also is an excellent table grape with long bunch storage capacity. NB: An american database has the Naples variety listed as having the alias name White Iona. ISABELLA: Moderately cold-resistant American labruscana grape grown on limited acreages in New York state for use as a tablegrape and in varietal and sparkling wine blends. A selected "bud sport" cultivar is currently grown in California under the name Pierce (has synonym name Royal Isabella). Still grown in cooler regions of Italy and Australia, where it is named Fragola. A selection with the name Albany Surprise is now grown in New Zealand. Also found in eastern Europe under a variety of alias names, (such as Seksarda in Croatia, former province of Yugoslavia and as Izabella in Hungary and Georgia CIS). This historically significant variety has over fifty synonym names (see Geilweilerhof database in the Foreword section above) as a result of its post-phylloxera popularity in the late 19th century. Thought to be derived from a native Vitis Labrusca grape of N. America and an unknown european vinifera probably created by random pollination as a result of the 18th century attempts to establish European vines in the U.S. Reputedly discovered in Dorchester, N. Carolina around 1816 it was

promoted by William R. Prince, an influential nursery owner established in Flushing, N.Y, and named after a famous "southern belle", the wife of Col. George Gibbs. Currently being selectively removed and replaced by varieties that lack the "grapey/foxy" taste and flavor of this grape although it still has its admirers. Modern winemaking techniques have succeeded in eradicating the agent responsible, resulting in a popular, strawberry/boysenbery-like flavored wine where those techniques are practiced. It is still grown in quantity in Brazil and other fungus prone regions of South America. An example of random hybridization involving only N. American vine species that resulted in a successful wine is the Norton grape. ISON: Black, self-fertile V.rotundifolia (ie. Muscadine) variety patented by William Ison of Griffin, Georgia, USA. Very productive, normally ripens uniformly in early to mid-season, if dry-scarred, with good fruit (19%) sugars. Claimed as best black pollinator and is currently (1998) grown by a family winery in N. Carolina for use in creating a red, dry, varietal wine. IVAN: (No information on this grape yet other than it is an Oregon State chance seedling suitable for wine or juice. Ripens in late August-early September. Currently listed as an American labruscana derivative). IVES (NOIR): Early 19th century American labrusca grape discovery used to produce red wines strongly "foxy" in flavor. Highly vulnerable to Ozone gas pollution which causes diminished vigor and productivity. Should be planted in deep, well-drained soils or grafted on a vigorous rootstock such as "3309". One of the most deeply colored "tooth-stainers". Still widely grown in Brazil and other hot, humid, fungus prone regions of South America. Also found in Australia where it has the synonym name Kittredge. JAEGER 70: American variety derived from an early 19th century cross, created by Hermann Jaeger of Neosho, Missouri, between the native Vitis Lincecumii and Rupestris species. Played an important role in the development of hybrids because, as a female pollinate, it could be used to produce cross-pollinated seeds between American species and Vinifera, resulting eventually in the disease and pest resistant french-american and rootstock varieties of modern times. JANEBELL: Bronze, self-fertile V.rotundifolia (ie. Muscadine) variety. Very productive, normally ripening in mid-late season when dry-scarred. Reported to be disease resistant. JANESVILLE: Reported as thought to be a V.labrusca/riperia variety allegedly derived from a Hartford x Clinton cross in Wisconsin around 1860. Vigorous and productive with excellent cold-hardiness. Fully ripens a little earlier than Concord, although it colors much earlier, to give medium-small size dull-black berries that can produce an indifferent red wine.

JANET: Bronze female pollinate V.rotundifolia (ie. Muscadine) variety. Reported to be of excellent quality, very productive and quite cold hardy. Is claimed to be the latest ripening cultivar of the species, with high (21%) fruit sugar content. Requires wet scar. Recommended as suitable for growth in US deep south (MARECHAL) JOFFRE: Early variety with moderate vigor growth and yield used for creating red-wines. Reported by some to be a Kuhlmann hybrid closely related to Marechal Foch. Others point to ampelographic differences and regard it as an "Unknown ID" variety. JOHN VIOLA: Blue-skinned, seeded V.riparia variety recommended as tablegrape. JUMBO: Complex V.rotundifolia (i.e. Muscadine) female pollinate cultivar. Reported as derived from a Higgins x GA 19-11 cross. Recommended for use in the Southern States of the U.S.A as a tablegrape. Not to be confused with a similarly named V.labrusca variety that is reported to be a Concord O.P derived cultivar with the synonym name Big Concord. KATELIN: Cultivar reported by independent breeder as derived from a Concord x Muskat (?) cross. KAY GRAY: Elmer Swenson patented American labruscana, released in early 1980's, suitable for table, juice or white wine use. Claimed to be hardy to -40 deg. F. (ca -42 C.). Very vigorous, heavy bearer. Disease resistant, with some susceptibility to Black Rot. Ripens early in season with small clusters making it a poor tablegrape choice. Some use it to make a labrusca-style white wine that has the reputation of easy oxidation, so it is not high on commercial growers recommendation list. Currently grown on limited acreages in South Dakota. KEE WAH DIN: Sometimes referred to as Kah Wah Din. Reported to be a Osbu x Baco Noir cross listed as an American hybrid developed by the late Byron Johnson of Ohio. Variety is recommended as suitable for winemaking. Claimed as hardy to -35 deg. F. (ca -38 C.) and usually ripens in late August where planted in Oregon. KEUKA: Reported to be an early ripening variety created at the Geneva Institute of New York from a Chasselas Rose x Mills crossing. Has some ampelographic resemblance to the Delaware variety. Ripening around a week before Catawba it is moderately winter hardy with a V.vinifera flavor. KING OF THE NORTH: Very winter-hardy (-37 deg. F) labrusca cultivar. Extraordinarily vigorous vine that establishes early and heavily bears fruit at a young age. Ripens around midlate September. Has unfortunate susceptibility to Downy Mildew. Flavorful as a sweet table grape and makes excellent red juice suitable for wine. KISHWAUKEE:

(No details other than this variety is recommended to Minnesota growers as a hardy tablegrape). LA CRESCENT: Has synonym name MN 1166. Is result of a St. Pepin x Swenson 6-8-25 (ie. latter variety is unknown V.riparia x Muscat Hamburg) 1988 patented cross selected in 1992. Described as making a germanic character wine reminiscent of Vignoles or Riesling that has received very favorable reviews in a sweet version, or blend with neutral wine(s). Winter hardy with trunks surviving temperatures of -36 deg. F. (approx -38 C). Ripens for harvest around late September in Minnesota with sugar levels that can reach 22-27 brix and high acid. Has low to moderate disease resistance requiring standard spray program. Berry splitting or Botrytis have not been observed even under wet conditions. LA CROSSE: Has synonym name Elmer Swenson 294. Patented cold hardy (to -25 deg. F) American hybrid suitable for white wine or juice use. Derived from a (MN 78 x Seibel 1000) x Seyval Blanc cross. Ripens mid-late season with sugar content as high as 19-21 brix. Successful varietal white wines have been made in dry and semi-dry styles. Claimed to have superior harsh cold temperature resistance over its Seyval parent. Currently grown in Wisconsin, S. Dakota and elsewhere in the Upper Midwest U.S. LAROUGE: Reported to have the synonym name Seyve Villard 12-327. Derived from a Seibel 6468 x Seibel 6905 cross. Vine is fertile but irregular. Needs cool climate temperature conditions for best results. Sensitive to Mildew diseases, particularly Powdery Mildew in wettest years. Wine reported to be very similar to that of Seibel 6905. LADY PATRICIA: (No other details other than this cultivar, recommended for disease resistance in the State of Arkansas, is the result of a Seibel 14665 x Seyve Villard 20-365 hybrid cross that ripens around mid-September and has the synonym name of Illinois 182-1). LAKE EMERALD: Developed for resistance to Pierces Disease it is now mostly used as a rootstock in Florida. Was the first hybrid cultivar released by the University of Florida at Leesburg. Productive and vigorous in Florida it will test to 19.5 deg. Brix sugar content but has proved disappointing in recent Louisiana trials. Requires rapid cooling at harvest. LAKEMONT (SEEDLESS): Hardy, early to mid-October ripening grape developed by Geneva Research Station in Western New York. Suitable for making sweet, white dessert wines similar to, but milder than, Himrod, (see above), having been derived from the same parent cross. Also recommended as a tablegrape. L'ACADIE (BLANC): (aka Habitant Blanc). Technically known as cultivar V53261 created by the Ontario Horticultural Institute in Ontario, Canada. Moderately winter hardy white wine producing grape ripening around late September. Vee-trellis support is

recommended for this moderately vigorous cultivar successfully grown in Nova Scotia, Canada. L'AMBERTILLE: White-wine producing variety grown on small 1 acre plot in Finger Lakes region of W. New York. New name for French hybrid Seyve Villard 23-512. Used to make a dry wine. LANDAL: Has synonym name Landot 244. Reported as derived from a Seibel 5455 x Seibel 8216 cross. LANDOT NOIR: Has synonym name Landot 4511. Cold-hardy French-american hybrid variety with complex French/American hybrid cultivars (ie. Landot 244 x Eger 2) as parents. Very vigorous variety with good cold hardiness to about -20 deg. F (ca. 28 C). Reported to have late bud break and early maturity in U.S. Zone 4 with some susceptibilty to Downy Mildew . Mainly used for making fruity red wine of mild intensity that ages well and has had international medal recognition. Claimed by some to possess moderate resistance to Pierce's Disease and is successfully grown in several middle-latitude states of the U.S.A. LAST ROSE: Is the result of a Armlong x Jefferson cross developed by T.V. Munson. Reported as prolific producer female cultivar ripening around mid-late September in Tennessee. Requires pollination. LATHAM: Presumably a complex V.rotundifolia (ie. Muscadine) cultivar. LÉON MILLOT: (Pronounced "lay-on mee-oh"). Earlier (September) ripening french-american hybrid red wine grape than, although derived from same cross, Marechal Foch below. Also known as Millot. Extensively grown in the Alsace region of France where it is known as "le medicin du vin" (or "wine doctor") for its ability to increase the color intensity of a red wine (eg. Pinot Noir) without perceptibly altering the quality. Also extensively planted in the Northeast and Midwest USA. Some consider the wine to be superior to Foch because of more distinct berry aromas. Best harvested at pH 3.4 and 19+ Brix in warmer climates if Carotenecaused discoloration is to be avoided. Market demand thought to be hampered by lack of name recognition. LIBERTY: Is a hybrid bunchgrape once considered suitable for use in Florida and the Gulf States. Usually ripens during mid-October for use as a tablegrape. However, it has shown problems with Pierce's Disease and uneven ripening of fruit on the bunch and is no longer on the recommended list for Florida. LINDLEY: Result of a Carter x Chasselas Blanc (ie. White Chasselas) cross. Has synonym name Rogers 9. Regarded as the best of the red-skinned grapes originated by Rogers although defective in being self-sterile and possessing a lack of adaptation to many soils. Released about 1862 the variety was named in honor of John Lindley, an english botanist. Vigorous and moderately hardy for a vinifera hybrid

but susceptible to mildew diseases. Ripens in mid-season to give large-medium dark brick-red skinned berries that keep and ship well. Its main modern use appears to be as a parent in cross-breeding and a favorite of some home gardeners. LOMANTO: Derived from the complex V.champini, V.labrusca, V.bourquiniana cultivar Salado x Pense cross. Reported as vigorous, winter-hardy T.V. Munson developed (1902) variety. Very resistant to Rot or Mildew diseases. Reported as cold-hardy to at least -15 deg. F (-22 C). Grows well in limey soils and hot climate to give round, medium-large black-skinned berries. LONG JOHN: (No other details other than this cultivar is a Big Berry x Triumph hybrid cross and recommended as disease resistant in the State of Arkansas). LORETTO: (No other details as yet other than recommended as a disease resistant tablegrape suitable for planting in Arkansas). LOUISE SWENSON: Has synonym name ES 4-8-33. Developed by Elmer Swenson in 1980 and released around 1994 this harsh-cold (to -40 deg. F.) tolerant variety is a cross between ES 2-3-17 and Kay Gray. Recent reports indicate some sensitivity to drought conditions, indicating a need for irrigation in dry years. Disease resistant, other than susceptibility to easily controlled anthracnose, the fruit ripens around mid-season with a long hangtime, rarely exceeding 20 brix sugar content. Acidity is moderate. Can be used to create a light-bodied white wine described as without negative hybrid characteristics and possessing a delicate and floral aroma. Current custom is to blend it with Prairie Star wine. LUCIDA: V.rotundifolia (ie. Muscadine) variety. LUCIE KUHLMANN: Kuhlmann french-american hybrid suitable for producing red wine. Very vigorous cultivar ripening early to mid-season. Wine is described as well-balanced and mild, with a taste reminiscent of Gamay profile. LUCILE: Synonym name of Lucille. Vitis hybrid vine derived from a Wyoming x Unknown cross. Similar to Caco, ripening at the same time. Vigorous producer of medium-size red berries that are juicy but thin-skinned, susceptible to cracking. Recommended as a tablegrape. LUOLA: Presumably a complex V.rotundifolia (ie. Muscadine) cultivar. (No other details as yet except a recommendation for tablegrape use.) LUKFATA: Reported as derived from a Moore's Early x V.champini unreported variety 1893 cross by T.V. Munson. Is a hardy female pollinate, so needs growing near suitable pollinator (eg. Ives (Noir)). Highly disease resistant cultivar compatible with the alkaline black-waxy soils of Texas, USA. Ripens early and evenly. Ships better than Concord. Recommended for use as a tablegrape or rootstock.

LUTIE: According to the Geilweilerhof database (above) this cultivar is classified as a North American V. Labrusca derived from the Dracut Amber O.P. variety, although Hedrick ("Grapes of New York, 1912) lists it as a chance seedling found in Tennesee around 1885. Once fairly commonly grown in the Northeast region of the USA; though regarded by some as having little merit because of its poor keeping ability, developing such strong foxiness of flavor and aroma after a few days as to be scarcely edible. It can currently (1999) be found in certain U.S. North Central states where it is claimed to make a better showing. Generally ripens about a week earlier than Concord. Produces berries with light-dark red skins. No other information as yet. LYNDEN BLUE: Very early ripening seeded variety with large berries in small, open clusters. Reported to be very similar to Fredonia. (No other details as yet other than recommended for the Pacific N.W. region of the USA). MCCAMPBELL: Vitis hybrid reported to be a bud sport of Fredonia released in 1961. Similar to the latter relative except that it bears very large clusters, triple in size. Blue/black berries are reported to be subject to severe shattering, often low in sugar and flesh is pulpy in Oregon. Needing good fertility it ripens in mid-season. Not recommended for large-scale commercial use. MAGNOLIA: Is a complex bronze, self-fertile V.rotundifolia (i.e Muscadine) cultivar derived from a (Thomas x Scuppernong) x (Topsail x Tarheel) cross. Has synonym name North Carolina 60-60. Usually ripening in mid-season with 15% fruit sugar content, is recommended as a wine (or tablegrape) cultivar. Used to make sweet white wines with floral flavors in the South-East and Gulf States of the U.S.A. Has some disease problems, particularly with fruit-rot, but has good resistance to Pierce's Disease. MAGOON: Complex V.rotundifolia (ie. Muscadine) self-pollinating cultivar derived from a Thomas x Burgaw cross. Claimed as resistant to Pierce's Disease, it is currently recommended for growing in the Southern and Gulf States of the U.S.A for use as a tablegrape crop. MARECHAL FOCH: (pronounced "mar-esh-shall-fosh"). Has synonym name Kuhlmann 188-2. Short season french-american hybrid small-cluster grape with hard-cold tolerance to -20 deg. F. (ca -29 C). Having good resistance to the usual diseases, it normally ripens in early September. Grows well in sandy soils, but may need grafting for use in heavier soil types. Prof. Kuhlmann, the hybridizer, reported using an American riparia-rupestris hybrid variety as one of the parents but, confusingly, others argue that he instead somewhat misleadingly used the Oberlin 595 S.P, a Gamay based french-american hybrid developed by his father-in-law, in the cross with Goldriesling that created the offspring cultivar. Noted for producing somewhat light, yet deeply colored and strongly varietal, wines described as having a "Burgundian" character. Usually needs the help of carbonic maceration or hot-

pressing to enhance quality. Birds find the small berries very attractive. Also known under the name Foch. (See above). MARGUERITE: Reported to be a Post Oak 2 x Herbemont cross suitable for winemaking. Claimed to have high resistance to Pierce's Disease in Texas - ten years infection free. Reported to be shy bearer on short arms, bears heavily on long arms - 8ft spacing between vines is recommended. MARQUETTE: Has the synonym name MN 1211. One of only two seedlings selected in 1994 and had patent application in 2005. Introduced in 2006, this cultivar was developed (1989) by the U. of Minnesota Horticultural Center from a MN 1094 complex hybrid x Ravat 262 cross. Hard frost resistance to -36 deg. F (approx. -35 C) without serious injury. Claimed to have very good resistance to Black Rot and the Mildew diseases aided by its open, orderly growth formation requiring minimal spray protection. Ripens in mid-season, a few days before Frontenac. One report claims a possible susceptibility to pre-veraison berry splitting in certain unspecified conditions. Ripens with high sugar (26.1 Brix) and moderate acidity (1.19%). Recommended for making a ruby-red wine of complex nature, pronounced tannins and desirable fruit/spice notes on the nose and palate. Appears to have promise for growing in the Upper Midwest/North East USA and N.E. Canada plus parts of northern and eastern Europe. MARQUIS: (Pronounced "mar-kee"). Newly released (1996) variety by W. New York's Geneva Research Station from a cross between the Athens and Emerald (Seedless) grapes. Large cluster, winter hardy (to -20 deg.F?), seedless, delicate green-yellow skinned berry suitable for tablegrape or white wine production. Slipskin berry has mild "foxy" flavor and moderate disease resistance. Does well in heavier soils. Ripens in mid-September as a mildly fruity berry, developing a rich Labrusca flavor if left to ripen on the vine. Promising results have been reported for Arkansas, Indiana, Michigan and New York. MARS: Largest of the seedless blue berries in medium clusters. Hardy, early variety with moderately vigorous productivity. Recommended as good tablegrape for Oregon. Some describe labrusca flavor profile as similar to the Concord. Normally ripens in the mid-to-late September timeframe. MARTHA: Seedling of Concord introduced around 1868. Self-fertile, it ripens around a week earlier than its parent to give a medium size berry that has a light-green, with a touch of yellow, skin. Less foxy than its parent it was often mistaken for the Niagara variety although it reportedly does not keep or ship well. Due to the popularity of competing varieties it was gradually displaced and now sparcely grown, if at all. MASSASOIT: Has synonym name Rogers 3. Reported to be derived from a Carter x Black Hamburg cross, released about 1867. Vigorous and very hardy in all but the coldest winters, it bears a striking resemblance to Isabella, although the berries

remind one of Catawba. Ripens a little later than Delaware. The fruit has the peculiarity of being at its best before full maturity, at full ripeness having a degree of "foxiness" some find undesirable. Has susceptibility to mildew and rot. Berries are large to medium in size, dark brownish-red in skin color. MELODY: Productive, cold-hardy, bunch rot resistant, white wine grape developed by Geneva Research Station of N.Y. that does not require cluster-thinning. Released in 1985, the grape claims Pinot Blanc as one of its parents and its off-dry wine versions tend to have the same fruitiness as the parent grapewine product. Currently, (1997), overshadowed by the success of Cayuga (White) and consequent poor market demand. MERRIMAC: Has synonym name Rogers 19. Tablegrape variety derived from a Carter x Black Hamburg cross. Released about 1860 it appears to have been commonly grown in the Finger Lakes region of New York State during the late 19th cent. Vigorous, moderately productive/hardy, ripening a little later than Concord. Berries are large-medium in size, with black skin. Reported to be poor in quality as a wine/tablegrape. MIDSOUTH: (No other information available at present other than it is a hybrid developed for resistance to Pierce's Disease in Florida and other Gulf States of the U.S.A. and reportedly has similarities to the Blue Lake and Conquistador bunchgrapes). MILLS: Variety developed about 1870 in Ontario, Canada, reportedly from a Muscat Hamburg seed x Creveling cross. Winter tender and has medium vigor/productivity in New York State. Only succeeds in certain soils, seemingly favoring heavy, rich clay-type soils. Ripens somewhat later than Concord to give large, very dark-red to jet-black skinned berries when fully ripe than can hang until April. MISS(ISSIPPI) BLANC: This cultivar is reported as derived from a Galibert 261-12 x (Extra x Marguerite) seedling, the latter two varieties being complex V.lincecumii varieties reported as created by T. V. Munson. Used in the production of white-wine blends for sparkling wines in Florida, it was developed by N.H. Loomis at a USDA experiment station (long since closed) in Mississippi. Released by Mississippi State at the same time as Miss(issippi) Blue and Midsouth. All three are resistant to Pierce's disease. MISS(ISSIPPI) BLUE: This variety is reported as derived from a Moore's (Early) x Dogridge cross, the latter variety being V.champini, developed by N. H. Loomis at a (long closed) USDA station in Mississippi and released at the same time as Miss(issippi) Blanc and Midsouth, all three being resistant to Pierce's disease). MISSOURI RIESLING: Has synonym name Grein 1;Riesling. Derived from a V.riparia seedling Taylor x Unknown V. labrusca cross. According to Hedrick, is an American labruscana variety bred about 1860 by Nicholas Grein of Hermann, Missouri. Once

commonly grown in the Finger Lakes region of New York and used to occasionally create botrytis affected sweet white wines with no noticeable labrusca taste. MN 78: Cultivar developed by Elmer Swenson for harsh cold resistance. Is one of the parents of Swenson Red and La Crosse. MN 1094: Variety developed by U.Minnesota Agricultural Dept. with complex parentage that includes V.riparia, V.vinifera and lesser amounts of several other Vitis species. Is one of the parents of the Marquette variety. MONTICELLO: V. hybrid cultivar derived from a complex (Fredonia x Niagara) x (Fredonia x Athens) parentage cross. Released in 1973, this productive, disease resistant variety resembles Steuben (see below). Normally ripens around two weeks earlier than Concord and can be used to make a fruity, mildly "foxy" wine of good quality. MOORED: Vitis hybrid cultivar released in 1969 by Virginia Polytech, Blacksburg, Virginia. Reported as derived from a Fredonia x Athens cross. Vigorous and hardy to ca. -5 deg. F. Ripens 3 weeks before Concord producing large, dark red berries having a foxy flavor. Recommended for use as juice or table grape. MOORE'S EARLY: Reported as a medium vigor but poorly producing Concord x Unknown variety tablegrape cultivar that ripens around 2-3 weeks before the former variety. MRS MUNSON: Is the result of a T.V. Munson developed Neosho x Herbemont cross. Reported to be prolific and disease free with small-medium size berries having juicy pulp. MÜNCH: Has synonym name Muench. Native American variety developed by T.V Munson in 1888 from Herbemont and Neosho varieties and known to be one parent of the complex American/Vinifera St. Francis cultivar. Reported as suitable for growing in Missouri. Because of its lack of soluble pigments it is used for producing a varietal "gris" (ie. light pink) wine reported as being interesting, and spicy, somewhat in the manner of Gewürztraminer. R.W. MUNSON: Reported to be the result of a Big Berry x Triumph cross. Is therefore a complex V.lincecumii x V.rupestris variety. MUSCADINE: Is a native American species of grapevine commonly found in the Southern states of the U.S. and Mexico. Technically classified as "Muscadinia rotundifolia", this genus has 40 chromosomes as opposed to the 38 chromosomes of genus "Vitis". It does not bear its fruit in bunch form but as clusters of single berries (presumably as an evolved strategy against the fungus rots so common in humid regions such as its habitat) that drop from the clusters when ripe. The berries do not keep and must be consumed or used within about a week. Possibly the most familiar variety name of this species is the Scuppernong. In common with certain seedless

V.vinifera tablegrapes this species requires "girdling" (a.k.a "dry scarring" or "cincturing") vine trunks (or canes) to increase berry weight and uniformity at harvest. Normal practice involves removing a thin ring about 1/10 to 3/10ths inch (approx. 3-8 mms) wide, with a dedicated tool, of conducting material from around the complete circumference of a vine cane/trunk (ie. so severing the phloem connections through to the cambium and interrupting the flow of nutrients). Legend tells that this technique was discovered by a farmer who tethered his donkey to a vine trunk and observed that the resulting injury to the vine caused beneficial effects for the grower. Girdling at veraison (when berries begin to soften) reportedly hastens maturity but does not usually increase berry size. Often the operation is carried out about a week after post-flowering shatter and should be completed before the berries reach about 6-8 mm in diameter. Girdling before the completion of post-flowering shatter or during bloom is reported to result in a heavier set and subsequent tighter clusters. Double girdling is normally reserved for varieties having vigorous growth and should not be carried out every year unless the vines are exceptionally strong. It is then advisable to reopen the original wound rather than create a new girdle at another location on the trunk. MUSCAT DU MOULIN: Has synonym name Couderc 299-35. No details as yet other than it is one of the parents of the Valvin Muscat variety. MUSTANG: Native American V.mustangensis (f.k.a. V.candicans) variety indigenous to an area that includes southern Kansas, most of eastern Oklahoma and Texas, through to western Arkansas and Louisiana. Described as thriving on soil containing up to 60% lime and rooting best by the layering technique, or somewhat poorly from cuttings. Bears large fruit, described as having an "acrid" taste, reportedly used (eg: The Mustang Grape/Wine) to make a sweetened drinkable wine by the addition of much sugar. Not to be confused with a V.munsoniana Muscadine species cultivar having the same name. NAPLES: Has synonym name New York 17594. Derived from a Delaware x (Mills x Iona) cross. Vitis Hybrid grapevine that resembles the Delaware variety having similar aroma and good quality. Ripens shortly after Concord. Vigorous with a tendency to overcrop. Recommended for white wine production. According to the NPGS/GRIN database this vine appears also to have the alias name White Iona. NEOSHO: Listed in "Grapes of New York" by U. Hedrick as a found V.lincecumii variety by H. Jaeger in Missouri. Very vigorous, hardy but with poor productivity it ripens to give small, black berries that can be turned into a light wine with a "peculiar aroma". Has some notability as one of the direct parents of the Muench cultivar). NERO: Has synonym name Bornemissza Gergely. Reported to be a seeded table/wine grape created by József Csizmazia of Kekskemet, Hungary. Parent Eger 2 seedling was pollinated by Gardonyi Geza, also a seeded table grape. NERON:

(a.k.a Kuhlmann 296-1). Hybrid variety used to produce a blending wine with reported strong Pinot Noir profile taste. Used almost exclusively as a flavoring grape due to its uneconomical small bunches of tiny berries. NESBITT: Black self-fertile V.rotundifolia (ie. Muscadine) cultivar widely grown in the S.E states of the USA. Similar in most respects to the Carlos variety (above), it is reported to be very productive and with good disease resistance. Needs "girdling" (a.k.a dry scarring) to counteract tendency to ripen over a long period during midlate season. Good fruit sugar (18%) content. NEVA MUNSON: T.V. Munson variety reported to be derived from a Neosho x Herbemont cross. Claimed to have some resistance to Pierce's Disease. NY 70.0809.10: Currently not popularly named this variety is reported to be derived from a Seyve Villard 18-307 x Steuben cross. Claimed to be vigorous and very productive in U.S. Zone 4, it showed good Powdery Mildew resistance. Used to make a vinous red wine with vinifera bell-peppers aroma. NY 73.0136.17: As yet unnamed variety created from a (NY 33277 x Chancellor) x Steuben cross. Claimed to produce excellent, full-bodied, well-balanced red wine with complete tannin structure and distinct pepper and red fruit aromas. Vines are hardy, moderately vigorous. Downy Mildew may occasionally require control. Suitable for planting in zone 4 cool climate regions. NY 76.0844.24: Currently unnamed variety derived from a Traminette x Ravat 34 cross by the N.Y. Research Station at Geneva. Reported to be capable of producing a good floral muscat-flavored white wine. Vigorous and productive it is sometimes susceptible to leaf phylloxera. Winter hardy to -16 deg. F. In Zone 4 regions it usually matures in mid-season, normally ripening in mid-late September. NEW YORK MUSCAT: Muscat-type variety, having synonym name NY 12997, suitable for wine or tablegrape production. Derived from a Muscat Hamburg x Ontario cross. Moderately hardy with loose, large-berried clusters that have good Muscat profile and little if any labrusca flavor. Reports from some areas indicate moderate vigor with a tendency to low productivity. Claimed to make a pleasing red or white wine with fairly low acidity. As a tablegrape it is considered to have excellent flavor. NIABELL: Has synonym name of California L 11-3. Developed by H. Olmo in 1942, this cultivar was released in 1958 and is derived from an (Early) Campbell x Niagara cross. The vine is vigorous and productive and tolerant to Powdery Mildew. Ripens in mid-season, with large berries on the bunch. Occasionally used for making semi-sweet wines, this variety is more generally recommended as use as a tablegrape. Currently grown in many countries. A variation with the name Early Niabell has the synonym name California L 11-2. NIAGARA:

Root disease and cold resistant, reportedly to -15 deg. F (approx -22 C), native American labruscana hybrid grape derived from Concord and Cassady American hybrids. Grown from seed in Lockport, NY, it first fruited in 1872. Introduced in the Northeast USA about 1882. Like its parent Concord counterpart this variety requires quite high heat, soil of optimum fertility and grafting to a good growth rootstock (eg. "3309") for best results. Used to create fruity white wines with strong "grapey" flavor, usually sweet finished, but also found in dry versions. Suitable also as a Table grape. Possibly one of the few native American hybrids that will remain popular in the U.S. because of a wide consumer base created after World War II. Plantings are mainly found in the Eastern and Mid-West regions of the U.S. where it ripens about 1 week earlier than Concord. At its best when blended with a neutral wine. NIAGARA ROSADO: Has synonym names Niagara Red and P.I. 288688. A sport mutation of the V.vinifera x V.labrusca Niagara variety (see above), this cultivar is one of the most popular table grapes of Brazil. NITODEL: T.V. Munson variety derived from a Salado x Pense cross. Has synonym name Nitodal. NOAH: 19th century (dating from 1869) V.riperia/labrusca white-wine producing grape with somewhat "foxy" flavor. Parents are reported as Hartford (a cross between Isabella and an unnamed labrusca) and the interesting 19th century Taylor variety. Has several synonym names including Belo Otelo, Charvat and Tatar Rizling. Having moderate vigor and only moderate cold-hardiness the variety is also susceptible to Mildew diseases. Has tendency to late-bud. At last report small acreages are still planted on the eastern seaboard of the U.S. (eg. Egg Harbor, N.J), south-central states (eg. Missouri), and in cooler areas of Croatia, Romania and France. Ripening at the same time as Concord the small, light-green, tinged with yellow, berries (which physically resemble the Elvira berry) do not ship or keep well. The vine can also be used as a rootstock. NOBLE: Complex black, self-fertile, V.rotundifolia (ie. Muscadine) cultivar, derived from a Thomas x Tarheel cross. Has synonym name N.C 20-119. Widely grown in the S.E and Gulf states of the USA, usually ripening in early-mid season. Has good (16%) fruit sugars. Successfully used in Arkansas for producing red wine and juice. Also recommended as a tablegrape. Similar to the Carlos variety (above). NOIRET: Pronounced 'nwahr-ay'. Reported to be a mid-season ripening wine grape useful for creating red wine. Derived from a NY65.0467.08 x Steuben variety cross initiated in 1973 at the NYS Agricultural Station, Geneva, NY. Appears to be a distinct improvement available to cool climate growers such as found in the N.E USA. Wines are notably free of hybrid variety aromas, with deep color and good tannins. Susceptible to powdery mildew disease. Leaves and fruit require a regular spray program against downy mildew. Reported cold hardiness to -14 deg. F.

NORRIS: Is a bunchgrape hybrid resistant to Pierce's Disease for use in Florida and the lower Gulf States of the U.S.A. However latest reports indicate low resistance to fruit cracking and anthracnose so it is no longer recommended. NORTH FORK: Has synonym name G-2861. Variety released from the Missouri State Fruit Experiment Station in 1947. Reported as derived from a Agawam x Early Daisy cross. Heavy cropping variety that ripens a week before Concord to give large, compact clusters of large, tough, black-skinned berries resistant to moisture cracking that hang well. NORTON: This well-known native N. American V.aestivalis cultivar, with the alias name Virginia Seedling, was thought to be derived by chance pollination involving the American aestivalis native species. A recent report notes that it was subsequently propagated in 1835 by D. N. Norton of Richmond, Virginia. Is mainly found in the warmer regions of the southeast U.S.. DNA analysis carried out in the early 1990's has shown that this cultivar is identical to the Cynthiana variety listed above. Substantial acreages are now grown in the State of Virginia, and Missouri where it has had over a century-long presence, that reportedly ripen in late September. The deeply pigmented, aromatic characteristics of the fully ripe fruit used to create this historically interesting full red wine are said to include coffee and spice-like flavor with little or no "foxy" aroma providing problems with both high pH and high titratable acidity are appropriately addressed. Vines are tolerant of common fungal infestations and easily protected with fungicides. Reported to resist Pierce's Disease for extended periods. Planting in well-draining soils is required if rot is to be avoided. Notoriously difficult to propagate by the cuttings method, the vine is usually reproduced by using the layering method of burying a short length of a shoot until it sprouts and shows root growth from the buried section. At that point the short vine section that has sprouted is severed from the layered original shoots and replanted. It has been reported that the Norton1 clone does pair well with the 1103P rootstock in suitable locations. Foliar Magnesium spray application is recommended in Arkansas. Crops are best enhanced with high training, preferably Geneva Double Curtain. Birds find the small fruit very attractive.

OBERLIN 595 S.P: Is reportedly a hybrid created from the cross between a Gamay and American riperia variety. Reported by some to be one of the parents of Marechal Foch. Used to produce a tannic, somewhat rustic red wine with good ageing ability. Quite widely grown in France due to its care-free hardiness. OBERLIN 716: V. riparia x Gamay Noir variety reported as quite similar to Oberlin 595 above. OKANAGAN RIESLING: This "provenance unknown" grape is reported by some to be a cold-hardy native American labrusca hybrid. Alternatively, Canadian viticulturists believe it to be a V. Berlandieri x V. Riparia cross variety (possibly an imported vine cultivar from the group known under the collective name of Uhudler) normally only used as rootstock; i.e Teleki 8 B developed by the Teleki Research Institute, Hungary. Has synonym name of Inkameep Riesling. Usually ripening around midSeptember, it is currently found on small acreages in British Columbia, Canada, the N.W. USA and, possibly, in New Zealand. Known to have no relationship to the german Riesling V. vinifera variety (see above). Berries reported to have a Muscat-like flavor, at around 18 deg. Brix sugar content, which can then degenerate into labrusca-style flavors if allowed to ripen much further. Can be used to produce a bland varietal white-wine best used for blending although some report varietal success with a short (up to 36 hour) skin contact during fermentation. ONTARIO: Developed in 1908 at the N.Y. Research Station, it is now used sparingly as a white tablegrape because of its strong American labruscana flavor. It in turn was derived from the Winchell and Moore's Diamond cultivars. Its main claim to fame is being one of the parents, the other being Zinfandel, of the Schuyler hybrid cultivar. ORLANDO (SEEDLESS): Is a mid-to-late September ripening hybrid bunchgrape with moderate resistance to Pierce's Disease. Propagated for use in Florida and the lower Gulf States of the U.S.A as a tablegrape. According to the U. of Florida it requires grafting on Dogridge variety rootstock for good growth and yields under alkaline (7.0 pH) soil conditions or sandy soil. Normally grafting is not required. ORION: Variety derived from a Optima x Seyval Blanc cross. Has synonym name Geilweilerhof GA-58-30. Has achieved some popularity in the United Kingdom as a white wine producer although currently overshadowed by the somewhat similar Phoenix cultivar. Not to be confused with the V.vinifera Orion Gris variety. OSBU: Cultivar derived from a Beta x Agawam cross. Hardy variety currently used as a tablegrape. OTHELLO:

Developed Ontario, Canada in 1859, this cultivar is the result of a cross between the Clinton and Black Hamburg varieties. Historically interesting as one of the cultivars widely planted in Europe as replacement for vinifera varieties devastated by the phylloxera crisis in the mid-19th century. Acreages still exist in France where the produce is used to make a white sweet dessert wine. OZARK PRIZE: Has synonym name G-1925. Developed by the Missouri State Fruit Experiment Station in 1947. Reported as derived from a Dr. Collier x Sheridan cross. Variety shows similarity to the latter named parent, only ripening earlier, almost with Concord to give large, sweet black-skinned berries that keep well. PAM: Bronze, V.rotundifolia (ie. Muscadine) female pollinate. Reported as heaviest producing female pollinate with largest fruit clusters. "Girdling" (a.k.a dry scarring) is recommended. PATRICIA: (No other details other than this is a tablegrape cultivar Soraya x IAC 544-41 hybrid cross allegedly developed in Brazil. Has synonym name of IAC 871-41. Not to be confused with a similarly named chance seedling discovered around 1915 in Ontario, Canada that is vigorous, disease-resistant, productive and matures early with a close resemblance to Concord and recommended for planting in Arkansas). PENSE: Variety reported as used by T.V. Munson for breeding purposes (eg. see Lomanto). PETITE AMIE: Listed as a cultivar developed by David McGregor that exhibits winter hardiness to -20 deg. F. Used to create a white wine with Muscat flavors. PETITE JEWEL: Reported as derived from a MN 78 x Canadice cross created by Elmer Swenson. Red-skinned seedless variety having small-medium clusters of small berries. Recommended for very cool climates and claimed to be very hard frost resistant (to -25 deg. F. ie. -32 C) this cultivar ripens very early in northern cool climates. Primary use is as a tablegrape but can make sweet, fruity white wine. PHOENIX: German promising release (1994) with synonym name Geilweilerhof GA 49-22. Has direct parentage of Bacchus x Villard Blanc. Good winter hardiness. SO4 or 5C are recommended rootstocks. Mid-early bud break. Vigorous growth, with early-middle veraison. Resistant to phylloxera, chlorosis. Sensitive to the Mildew diseases, a pre-flowering spray being recommended. Early to mid-season fruit maturity. Wines have aroma with somewhat pronounced Muscat tone and have taste similar to Bacchus wine. The wines mature rapidly and should be bottled early for drinking young. Reported as a white-wine creating variety cross being planted in the Niagara region of Ontario, Canada and, recently, in England. PINARD:

French-American hybrid, technically known as Kuhlmann 191-1, suitable for winemaking. The small berry bunches ripen early. Its highly flavored grapes are mainly used to flavor neutral wines toward the Burgundian profile. PINEAPPLE: Bronze, self-fertile V.rotundifolia (ie. Muscadine) variety. Reported as most productive and vigorous, usually ripening in mid-late season with good (16%) fruit sugar content. Claimed to have taste profile reminiscent of pineapple. Resistant to most of the diseases encountered in the deep south and gulf regions of the USA. PINEY: Introduced by the Missouri State Fruit Experiment Station in 1947. Has the synonym name G-135. Reported as derived from an open pollinated seed of Merrimac. Vigorous and productive the variety yields large, black-skinned berries covered in blue bloom that ripen with Concord. PLANTET: This variety is reportedly the french-american hybrid Seibel 5455 and is thought by some to be related to Jacquez and so not suitable for the New York State Finger Lakes (USA) or other hard-freeze liable regions. Still one of the most widely planted hybrids remaining in France because of its reliable productivity. Mainly used in that country to produce a decent table wine. POST OAK 2: V.lincecumii derived cultivar. PRACHTTRAUBE: Has synonym names Jean Mace and Raisin Superbe. (No other details other than it is a white-wine producing variety developed in France and derived from a Boskokisi x Madeleine Royale variety cross. PRAIRIE STAR: Also known by the synonym name ES 3-24-7. Is a cross between ES 2-7-13 and ES 2-8-1. Developed by Elmer Swenson in 1980 and released around 1994. Harsh-cold (to -40 deg. F. ie. -38 C) tolerant, this variety is quite disease resistant other than a moderate susceptibility to easily controllable Black Rot and Anthracnose. Usually ripens mid-season. Reported as capable of making a neutral varietal wine with strong floral nose in some years. It is currently used to add body and finish to such other white wines as Louise Swenson. The vine is notable as easily trained to the vertical shoot positioning system. PRESIDENT: This variety is a Vinifera and American native Labrusca cross developed by T.V Munson dating from the late 19th century and once popular in eastern Canada where it was used in varietal sparkling, and other, wines by the now defunct Brights Winery of Ontario province. PRICE: Reported to be a V.labrusca variety derived from a (Hector x Seibel 13035) x (Fredonia x Athens) complex cross. Hardier (frost resistant to -25 F ie. -32 C) than Concord it also ripens (ie. similar to Van Buren) some four weeks earlier, with a reported sugar content of 20-22 Brix. Lacks much of the "musky" flavor common to many labrusca cultivars and is popular as a tablegrape, with quality

much the same as Worden. Tolerates Black Rot and Powdery Mildew diseases. Its quality is regarded by some in the northwest USA as among the best of American grapes. PRINCESS: Vigorous seedless tablegrape variety popular in California, USA. Normally ripens in mid-season. Recent (2002) trials suggest that good results in terms of moderating vigor, increased yield and good quality result from grafting 10-23B or 10-17A rootstocks to this cultivar. RAMSEY: V.champini variety used almost solely as rootstock. Has synonym name Saltcreek. Noted for superior resistance to wet, saline soil conditions and Pierces Disease (although recent observation has noted it can act as host to the bacterium). RAVAT (BLANC): French-American hybrid with the technical name of Ravat 6 and parentage of Chardonnay and Seibel 5474. According to Phillip Wagner, late dean of eastern U.S. winemakers, this variety can produce high-quality white wines reminiscent of its famous V.vinifera parent. Requires grafting to a suitable rootstock and needs careful spraying regime for protection from fungus diseases. RAVAT (VIGNOLES): Has synonym name Ravat 51. Variety widely grown in the cooler regions of the northeast American continent, including Canada, and middle band of states of the USA. This cold-hardy (-20 deg. F), late budding, french-american hybrid smallcluster grape ripens in late September. Prone to bunchrot in humid regions. Requires grafting to good vigor rootstock for fruit-bud development. Due to high acid content, is recommended for making white dry, late-harvest and ice-wines. Reported to have Pinot de Corton and Subereux french-american hybrids as direct parents. Currently very popular as a high quality dessert wine because of its restrained fruitiness, high acid and good balance. RAVAT 262 (NOIR): French-american hybrid grape related to Pinot Noir. Some stock, usually ripening around mid-September, is planted in the Eastern states of the U.S. in order to make a currently light, candy-flavored red wine. Sometimes misnamed Ravat 34, a much lighter skinned grape. RAYON d'OR: Has synonym name Seibel 4986. Reported to be the result of a Seibel 405 x Seibel 2007 cross. Created early in the search for suitable french-american hybrid grapes and is one of the parents of the Vidal Blanc cultivar. Produces fruit with high sugar content suitable for making crisp, well-balanced, semi-sweet or sparkling white-wine blends. This variety is still grown in the Loire region of France. It is successful in the state of Missouri where it is used to produce a good quality wine with a distinctively Loire-valley taste profile. Takes Botrytis (ie. Noble Rot) infection extremely well and the bunches hang until Thanksgiving in that State allowing production of an exceptionally successful sweet wine. REDGATE:

Complex V.rotundifolia (ie. Muscadine) variety derived from a Higgins x Georgia Seedling 29-49 cross. REGALE: Is a vigorous and productive red Muscadine variety. Regarded by many as similar to the Noble hybrid cultivar. Sugar content tends to be fairly low, about 15 deg. Brix. The grape is juice rich and color stability is good. The wine is reported to have less varietal character than other red Muscadines with the advantage that it appeals to consumers who tend to reject the standard varietal wine. REGENT: (Pronounced "ray-ghent"). Has synonym name of Geilweilerhof 67-198-3. Has complex parentage of Diana Hamburg x Chambourcin cultivars. Bred for disease resistance, a recent (1998) vintage in the Pfaltz, Germany, required no spraying during the season and produced a good red wine. Growers in Michigan, USA, report winter hardiness is better than Riesling with frost resistance of at least -16 deg. F. (ca -27 C.) with no protection. Wine reported to have good color, moderate tannins and a fruit aroma/taste profile reminiscent of Rhone, France red wines. RELIANCE: Very productive and winter hardy (-25 deg. F) cultivar recommended as seedless tablegrape suitable for state of Oregon (USA). Small-medium size pink/red berries on large clusters that can be cold-stored for up to three months. Reportedly has fruity, diluted, muscat flavor profile. Usually ripens mid-to-late season. ROANOKE: V.rotundifolia (ie. Muscadine) variety with synonym name North Carolina 59-32. Derived from a Lucida x (Topsail x Tarheel) cross. Recommended for planting in the Deep South and Gulf states of the U.S. as a wine or tablegrape. ROMULUS: Has synonym name NY 15291. Reported as derived from a Ontario x Thompson Seedless cross and mainly used as a tablegrape. ROSA: Pinkish-red fruit, female pollinate V.rotundifolia (ie. Muscadine) variety. Reported to be very vigorous, very sweet with 18% fruit sugar. Wet scar for consistent ripening, usually in mid-late season. Recommended as best of the red Muscadines for home/pick-your-own growth in the deep south/gulf regions of the USA. ROSETTE: Derived from a Unknown V.rupestris x Jaeger 70 cross. Very hardy French/American hybrid, with synonym name Seibel 1000. Cultivar with medium-sized berries that ripen in mid-season. Historically interesting as the first french-american variety import to be introduced into Canada and one of the first, after Geneva (NY) research station propagation (post-1927), to be planted (1930's by the Urbana Wine Company, later known as Gold Seal of Keuka Lake, and one other 5-acre private plot) - on trial acreages in the Finger Lakes region of New York, where it is still (10/2002) used by at least 3 wineries. Currently recommended for use in New Mexico and elsewhere as basis for acceptable rosé and red wines.

ROUBIDOUX: Introduced in 1947 by the Missouri State Fruit Experiment Station. Reported as derived from an open pollinated seed of Prune de Cazouls. The vine description possibly indicates a V.vinifera x V.labrusca crossing history. The variety is hardy, vigorous and productive, the fruit growing on large, loose clusters, the berries being large, firm, blue-skinned, ripening in late season at the same time as Catawba. ROUCANEUF: Has better limited resistance to Pierces Disease than other French/American hybrids. Also known as Seyve Villard 12-309. In dry, long-season regions it is mainly used to produce a well-balanced, somewhat rustic, red wine. Reported to lack fruit quality and productive vigor when planted in the Gulf Coast regions of the U.S.A although noted as having survived for up to seven years in the heavily (Pierce's disease) infected Meridian and Leesburg regions of Mississippi. ROUGEON: (a.k.a Seibel 5898). Red wine grape currently grown in the Finger Lakes region of New York State and recommended for New Mexico as a hardy vine with somewhat erratic production potential in that it sometimes bears biennially. Usually ripens in early October. Susceptible to bunch rot in some locations and requires harvesting at lower soluble solids in most years. Its wine is recommended for blending with wines made from American labruscana grapes, such as Catawba, in order to give good red color/intensity. Useful component in certain Port blends. RUBAIYAT: Variety derived from a Seibel 5437 x Bailey cross created and released by Oklahoma State University. Reported to be a teinturier (red fleshed) berry bearing cultivar of low vigor that can produce a neutral flavored wine. RUBIANA: New grapevine released in 2003. Formerly briefly known as "Abundance" and currently (7/2004) has name challenge again. Has synonym name GR 7 (ie. "Geneva Red #7"). Derived from a Buffalo x Baco Noir cross created in 1947. Reported to be very vigorous and productive with good winter hardiness to -17 deg. F. Disease resistance is good against tomato and tobacco ringspot viral infection. Has some bunch rot susceptibility. Claimed to make good, dark-red wine with hybrid "cherry-berry" flavor. Has moderate acidity and superior tannin structure to the Baco Noir or DeChaunac varieties. Recommended for use in cool climates as a light extract blending wine created by using hot pressing, short skin contact or some carbonic maceration. Also used for making Port-type wines. RUBY: Reported as a Keuka x Ontario cross developed around the mid-1930's at the Geneva Institute of N.Y. Found to lack vigor and overbears with poor hardiness in New York State. Usually ripens around 1 week before Catawba. SABREVOIS: Has synonym name ES 2-1-9. 1978 variety selection by Elmer Swenson currently (2001) popular and extensively grown in Quebec, Canada where it has proved to be cold hardy down to -31 deg. F (-35 C). Claimed to be disease free and much

hardier than Marechal Foch or St. Croix. First reports indicate that, if picked early, it can make a high-acid, medium bodied complex red wine with good tannins not unlike Baco Noir although not as distinctly fruity. Varietal wine has been reported to age well and improve after 2 years in the bottle. A 50-50 blend with Frontenac derived wine has been recommended. SALADO: V.champini variety derived from a De Grasset x Brilliant cross. T.V. Munson cultivar (1893) reported as used only for cross-breeding purposes. Reported as cold-hardy to at least -15 deg. F (-22 C). Berry is black-skinned, of medium size, giving quite acid juice until very ripe. SALAMANDER: T.V. Munson American hybrid variety reported as derived from a Salado x Brilliant cross. No other details as yet other than it is claimed to have some resistance to Pierce's Disease. SALVADOR (NOIRE): This red-fleshed grape cultivar is reported to be the popular name of the Seibel 123 hybrid. It is presently listed as grown on small acreages in Brazil, Romania, Spain and the USA. Currently used in the latter country to enhance the color of Californian fortified Port wines. Another grape, Salvador (Blanca) is listed by at least one database as commonly found in Spain. SCARLET: Complex V.labrusca, V.vinifera variety, with red skinned fruit, derived from a Golden Muscat x Teinturier cross. No other details other than it is reported to be a new release from the U. of Georgia Experiment Station. SCHUYLER: Is a cross between Zinfandel and Ontario varieties. A heavy producer, it is early to mid-season ripening. Reported to be susceptible to Crown Gall infection. Severe pruning is needed to keep it from overbearing. The juice is sweet with a vinous taste. Unlike most American hybrids it does not have slip skin fruit. Suitable for Table, Juice or Wine production. SCUPPERNONG: Historically notable native american Muscadine bronze grape variant with the usual characteristic "musky/grapey" flavor. Has many synonym names including Hickmans Grape, Bullace etc. Cultivated since 1809, although wine was reportedly made by French immigrants from wild vine fruit as early as the mid16th century. Mostly confined to the South-East and Gulf states of the U.S. where it can attain 18% fruit sugar content, ripening around mid-season, and is used to produce sweet-finished white wines. Reported to be very resistant to Pierces Disease. SEIBEL 14: French-American hybrid variety reported to be derived from a (complex V.riperia, V.lincecumii cultivar) Jaeger 70 x Unknown Vinifera cross. SEIBEL 405: French-American Hybrid variety. Derived from a Seibel 14 x Ganzin 1 cross. SELMA PETE:

Developed in California and released around 1989, this seedless grape cultivar has similar characteristics to Diamond Muscat. SENECA: Reported to be the result of a Lignan Blanc x Ontario cross. Very early ripening, (late August), french-american hybrid white-wine grape, also suitable as a seeded tablegrape, recommended for use in New Mexico and other cool-climate areas. Moderately winter hardy and is susceptible to Powdery Mildew. Widely planted in the North-East regions of the USA. SENOIA: Pinkish-bronze colored fruit on self-fertile V.rotundifolia (ie. Muscadine) variety. Derived from a Higgins x Carlos cross. Reported as vigorous, productive needing "girdling" (a.k.a dry scarring). Usually ripens in mid-season with good (16%) fruit sugars. Claimed to produce a good light red wine. SERENA: No other details other than it is a white-wine producing variety developed at Geisenheim, Germany and derived from a Saperavi Severnyi x (Foster x Prachttraube) complex cultivar cross. Currently under test for use as a white wine grape in Europe. SEYVAL (BLANC): (a.k.a Seyval). Has technical name Seyve Villard 5-276. The pedigree parents are listed as Seibel 5656 x Seibel 4986. Is a french-american hybrid grape that can be used to make high quality white wines of various styles. Crisp, fruity dry versions have sometimes been likened to French "Chablis" in aroma and taste. Wine intensity tends to be perceived as "thin", consequently either malolactic or barrel fermentation followed by oak ageing is recommended to enhance quality. Grown extensively in the colder northern temperate zones of N. America and Europe, grafting to disease-resistant rootstock (eg. "5BB") is recommended for most sites. Ripening usually occurs around mid-late September. Fruit has high vulnerability to Botrytis bunchrot. This variety also one of the parents of Chardonel, a hybridgrape cross sharing Chardonnay as the other parent. SHERIDAN: American labruscana variety that produces big, compact clusters of large Concord-type berries that normally ripen in late September. Vigorous and productive, often requiring heavy pruning. Very hardy to -15 deg. F. (ca -26 C.), disease resistant and suited for most growing sites. Derived from a Herbert x Worden variety crossing. SIBERA: Has synonym name GM 6495-3. White-wine producing variety. Created in 1964 at the Viticulture Research Institute, Geisenheim, Germany as a moderately winter hardy cultivar derived from parents that include the Saperavi Severny x (Foster x Prachttraube) complex cultivar crosses. Currently under test in Europe for use as a white-wine producer grape. Wine is reported to be neutral in taste, having good body. Reportedly has extremely vigorous growth, with correct nutrition, where planted in Nova Scotia, Canada where it is known as the Jost (Geisenheim). A slightly less hardy, yet similar, set of varieties are found in the Geisenheim series listed above.

SKUJINA 675: European Baltic States cold climate variety currently undergoing trial by Geneva Research Station, NY. Also referred to as Skujinsh 675 by some sources. Has synonym name Moskovskiy Ustoichiviy. Derived from a complex (Perle von Csaba x Amurskiy) x Alpha cross. Successfully grown in Latvia, Belarus and regions near Moscow, Russia, without winter protection. Small amber colored berries are early ripening, with complex muscat/pineapple flavor. Good sugar levels (23%) and moderate acidity (6-7 g/l) reported from east european sources. Vines have fair mildew and other disease resistance. It has successfuly passed its N. American quarantine period and can be obtained commercially. SIRIUS: Reported as derived from a Bacchus x Villard Blanc cross. Cold-hardy, late budding cultivar needing a good site for successful growth. Currently used for creating Riesling type wines in Ontario, Canada. SOMERSET (SEEDLESS): Selected by Elmer Swenson, this vine is winter-hardy to about -30 deg. F. Produces small, seedless orange-red berries with good flavor. Recommended as a juice or table grape for northern cool climates. SOUTHERN HOME: V.rotundifolia variety (ie. Muscadine) derived from a Summit x FLA P9-15 cross. Currently recommended for growing in Florida, USA as a tablegrape. SOUTHLAND: Black, self-fertile V.rotundifolia (i.e Muscadine) variety derived from a Thomas x Topsail O.P crossing. Has synonym name Meridian 13. Claimed to have good resistance to Pierce's Disease. Vigorous cultivar recommended for use as a tablegrape suitable for growing in the Gulf States of the U.S.A. Usually ripens in mid-season with good (17%) fruit sugar content. SOVEREIGN CORONATION: Variety developed in Canada and released prior to 1978. Has synonym names Coronation and Summerland 361. Derived from a Lady Patricia x Himrod cross and popular as a Concord-like tablegrape. SOVEREIGN OPAL: (No information on this grape at present other than it is currently grown in British Columbia, Canada). ST. CROIX: Patented cold hardy American hybrid suitable for Wine, Juice and Table production. Reported by growers to be hardy to -30 deg. F. (ca -32 C.), lower if snow/mulch covered. Disease resistant and ripens early. Cluster thinning often needed on this vigorous vine whose berries can ripen to 18-22 brix sugar content with good fruit and low tannins suitable for red wine creation. Plantings can be found in Wisconsin, S. Dakota and elsewhere in the U.S Midwest. ST. FRANCIS: Has synonym name G-2496. Introduced in 1947 from the Missouri State Fruit Experiment Station, this complex American/Vinifera variety was derived from a Muench x Gros Guillaume cross. Described as having large compact clusters of

very large black-skinned berries that ripen two weeks after Concord. No other details other than it is currently used as a tablegrape. ST. PEPIN: Patented Elmer Swenson propagated variety claimed as cold hardy to -20 deg. F. (ca -29 C.). Is close American hybrid sibling to La Crosse variety. Suitable for making fruity white wine claimed to have Riesling/Muscat character, or as a good tablegrape. Normally ripens in mid-season with about 20 brix sugar content and 1% total acidity. Needs pruning to high bud count for adequate fruit production. It must be planted near other grape varieties, eg. Swenson (Red) or its sibling (above), or other varieties that flower in the same period because it is a female pollinate and so requires cross-pollination. The consensus ratio of pollinator/pollinatee is about 1 male to 8 female vines. Some trials are currently underway in S. Dakota and other moderately cold-winter States. ST. VINCENT: Late ripening (Oct) harsh-cold hardy red wine grape variety grown in mid-Ohio that is thought by some to be a Dr. Hansen release from the Missouri State Grape Research Station at Mountain Grove. If the assumption is correct it is a V. vinifera x complex T. V. Munson american hybrid. A private letter (quoted in the book "The Grapegrower", L. Rombough, 2002, pp. 190) suggests it is a possible Chambourcin (or Vidal) x Pinot Noir chance seedling distinguished by having no diglusides like the majority of other french hybrids, only the monoglusides that characterise vinifera, and reported to be a well-adapted "provenance unknown" vine discovered in Missouri during the mid-1970's. Claimed by the Ohio growers to have some ampelographic similarities to the DeChaunac variety. Used in Ohio to produce wine with mild tannins and elevated acid content best enhanced with french oak flavors. Finished wine is regarded by some as vaguely similar to a young Italian "Chianti" beverage. STARK STAR: According to the Geilweilerhof database (see "Foreword" above) this complex V.labrusca/vinifera/aestivalis variety was derived from a Catawba seed x (Norton or Hermann) cross and released about 1892. Usually ripens after Catawba to give medium-small black skinned berries that keep well. Vigorous, productive and hardy it is currently (2002) recommended for growing as a tablegrape in the south and southwest states of the USA (eg. Arkansas). STERLING: Muscadine cultivar widely grown in S.E United States. Similar to the Carlos grape above. STEUBEN: Hardy, vigorous American native labrusca variety derived from a Wayne x Sheridan labrusca cross. This blue-black skinned grape is sometimes used to make mild, grapey, blush or white wine. Usually ripens around late September. Also commonly used as juice and tablegrape provider. Found mostly in the Eastern and Mid-West regions of the U.S.. Easily adaptable to most growing sites, cluster thinning is usually necessary. STOVER:

Is a hybrid bunchgrape derived from a complex V.Shuttleworthii O.P (Aestivalis?) Mantey x Seyve Villard 12-309 cultivar cross. Is resistant to Pierce's Disease and designed for use in Florida and the lower Gulf States of the U.S.A. Requires grafting on Dogridge or Tampa rootstock in alkaline soils for good yields and growth. Mainly used in single varietal or blended sparkling wines. STRAWBERRY GRAPE: No other details as yet other than it is listed as an unknown V.labrusca x V.vinifera cross created in the United Kingdom. (LE) SUBEREUX: Has synonym name Seibel 6905. SUELTER: Pronounced "sool-ter". Small-berried grape cultivar recommended as suitable for growing in Minnesota (USA) and Saskatchewan, Canada. Reported as a female pollinate derived from a (complex V.riparia/labrusca?) x Concord cross. Listed as extremely cold-hardy sister seedling of the Beta cultivar. Regarded by some as suitable for juice or jellies, but not highly recommended as a tablegrape due to a strong V.riparia flavor. SUFFOLK RED: Derived from a Fredonia x Kishmish Chernyi cross. SUGARGATE: Black fruited, female-pollinate V.rotundifolia (ie. Muscadine) variety. Has synonym name Georgia S.5-5-5. Derived from a Fry x Georgia S.29-49 cross. Reported to be unsuitable for the US Gulf coast region (no details as yet), this vine is claimed to be very vigorous, with large fruit clusters that usually ripen in early season. "Girdle" (a.k.a dry scar) for consistency. Fruit has up to 23% sugar content. SUMMIT: Red-skinned V.rotundifolia (ie. Muscadine) female pollinate variety. Has synonym name Georgia 37-40. Derived from a Fry x Triumph cross. Reported as very productive with high (20%) fruit sugar content. Largely restricted to the southern states of the USA it usually ripens in mid-season and is mainly used as a tablegrape. SUNBELT: Patented, very hardy seeded grape similar to Concord and better suited to Southern U.S.A. climate where ripening evenly can be a problem. Excellent disease resistance. Claimed to produce juice of intense color and flavor. SUPER HAMBURG: Variety derived from a Campbells Early x Muscat Hamburg cross. SUPREME: Black V.rotundifolia (ie. Muscadine) female pollinate variety reported as derived from a Lebanese No.9 x Gar- Supreme cross. Very large, very heavy producer. Regarded by some as the best of the Scuppernongs. Is listed as suitable for planting in the Gulf and south-eastern regions of the U.S.A where it usually ripens in mid-late season with high (23%) fruit sugars. "Girdling" (a.k.a dry scarring) is recommended. SUWANNEE:

Is designed to be resistant to Pierce's Disease for use in Florida and the lower Gulf States of the U.S.A. Mainly used in sparkling wine blends. SWEET JENNY: Bronze, female-pollinate V.rotundifolia (ie. Muscadine) variety. Derived from a Georgia 11-2-2 x Georgia 12-12-1 cross. Reported to to be vigorous and disease resistant, usually ripening in early mid-season with high (23%) fruit sugars. SWENSON (RED): Red-blue skinned American hybrid variety derived from a Minn 78 x Seibel 11803 cross. Mainly suitable as tablegrape. Claimed by some as capable of making a good rosé wine. Berry has strong strawberry-like flavor. Susceptible to Downy Mildew. Ripens early and claimed to be hardy to -30 deg. F. (ca -35 C.). SWENSON WHITE: Has synonym name ES 6-1-43. Very vigorous variety developed in 1980 and released around 1994 by Elmer Swenson at the Univ. of Minnesota from an Edelweiss x E.S. 442 seedling that ripens around early October with about 20 brix sugar content. Has large thick-skin berries of moderate acidity. Claimed to be very frost (to -30 deg. F. ie. -35 C) and disease resistant, with a hardiness exceeding that of the St. Pepin variety (above), and reported as closely resembling the latter cultivar in wine quality. Recommended as a candidate for the production of Late Harvest and "Eiswein" (ie. white Icewine) in Minnesota. TAMPA: Commonly used as rootstock for the Conquistador, Orlando (Seedless), Black Spanish and Stover bunchgrapes in order to promote good growth and yield on cultivated alkaline soilsites in Florida and the Gulf States. Recently noted as having the best resistance to Pierce's Disease and does not act as host to the bacterium. TARA: Bronze, self-fertile V.rotundifolia (ie. Muscadine) variety. Reported as species superior in cold-hardiness, very vigorous, with high yields of good (17%) fruit sugar content. Ripens early to mid-season, if "girdled" (a.k.a dry-scarred), in the southern states of the USA where it finds main use as a tablegrape. TARHEEL: Complex V.rotundifolia (ie. Muscadine) cultivar. Derived from a Luola x (Eden x (Eden x V. Munsonia)) cross. Mainly grown in the South and Gulf States of the U.S.A where it is recommended as a suitable wine or tablegrape variety, having good Pierce's Disease resistance. TAYLOR: Historically important American (V. labrusca x V. riparia) variety. Has the synonym name Bullitt. One of the most compatible vines used by the hybridizers during the 19th century phylloxera crisis in Europe. Still grown on that continent where it is mainly used to produce a sweet dessert wine. Is best known as one of the pedigree parents of the Missouri Riesling, Elvira and Noah oldline varieties. TEN DOLLAR PRIZE: Listed by Hedrick (Grapes of New York, 1912) as a V.lincecumii Post Oak cepagé variety discovered about 1883 in Texas. Used by T.V. Munson as one of the parents in a number of his crossbred hybrids.

TETRA: Has synonym name G-2918. Introduced in 1947 by the Missouri State Farm Experiment Station. Derived from a Herbert x Worden cross. Very large blackskinned fruit grows in medium/large, loose clusters and ripens at the same time as Concord. This hybrid variety is widely grown in Georgia (CIS) and the wine from it is extensively used in that countries blended red wines. THOMAS: Complex V.rotundifolia (ie. Muscadine) cultivar. TOLDI: Selected seedling by an east-european breeder. Notable for producing a blue-skin grape with a distinctive Concord-type flavor profile. Ripens about 6 weeks before the latter vine and is hardier. Recommended as a juice or seedless tablegrape for cold climates. TOPSAIL: Complex V.rotundifolia (ie. Muscadine) cultivar. Derived from a Latham x Burgaw cross. Mainly grown in the Deep South and Gulf States of the U.S.A where it is recommended as a suitable tablegrape variety with good Pierce's Disease resistance. TOTMUR: French-American hybrid, (a.k.a Baco 2-16), suitable for Winemaking. Derived from Baco 45A and Baco 1 and as such is of labrusca/riperia/vinifera ancestry. Ripens very early in season. The acidic white wines produced by french growers from this variety are mainly used for distillation into Cognac Brandy. TRAMINETTE: Reportedly a.k.a NY 65.533.13. Newly, (1996), released variety derived from a Traminer Rot x Joannes Seyve 23416 cross by Cornell Univ. viticulturists. Quite cold-hardy, bears large clusters and is suitable for cool climates, although ownrooted cuttings are reported to show rooting problems and shy fruit productivity in some areas. Suitable grafted roots are recommended by the developers. Vine has moderate vigor, requires no spraying against Powdery Mildew but may need a couple for protection against Downy Mildew if season is unusually wet. This late midseason - (generally early to mid-October) - ripening white-wine producer variety is claimed to be superior in its balance of sugar, acid and pH levels to that of the most famous of its parents, (see above), and also has less bitter phenols. Initially simple, the wine ages well; developing honey and apricot flavors in 2 to 5 bottle years. Small trial commercial and nursery acreages can be found in the Canandaigua and Seneca Lakes area of New York State's Finger Lakes region, and other regions, because of the current acceptance of this hybrid grape. State of Virginia trial crops proved to be very resistant to bunch rot after the unusually heavy rainfall of 1996. TRIOMPHE D'ALSACE: Variety derived from a MG 101-14 x Knipperle cross. Has synonym name Kuhlmann 319-1. Early ripening hybrid cultivar gaining popularity in the United Kingdom where it is used as a red wine producer claimed by some to have a winetaste somewhat like a Gamay Noir wine. (No other details as yet other than it is attractive to birds and insects).

TRIUMPH: This vitis hybrid cultivar, used for tablegrape production, is a Concord x Chasselas Musque hybrid cross that has several synonym names including Campbell's Concord and Jossling St. Albans. Not to be confused with the similarly named bronze, self-fertile V. Rotundifolia cultivar, synonym name Georgia 9-6-2, developed earlier by T. V. Munson from a Fry x Georgia S.29-49 cross that ripens in early-mid season with good (18%) fruit sugars. "Girdle" (a.k.a dry scar) for low to medium production. TROLLHAUGEN: Hard-frost resistant (to -30 deg. F. ie. -35 C) seedless variety created by Elmer Swenson. Suitable as tablegrape or for wine production. Reported to grow small, seedless berries on medium size compact clusters capable of long hangtime until a hard frost. Ripens very early with blue-black skin and high sugar content having a mild Concord-type flavor. UHUDLER: No other details as yet other than it is reported to be a collective name for frenchamerican hybrid varieties currently grown in certain southern Styria and South Burgenland districts of Austria. The fruit is used there to make typical labruscastyle wines (legal since 1992) having strawberry-reminiscent aroma's etc. VALVIN MUSCAT: Pronounced 'VAL van-MUSS cat'. Has synonym name NY 62.0122.01. Listed as a mid-season ripening wine grape suitable for creating distinctively Muscatflavored white wine useful as a varietal or for blending. Recently released (2006) from the NYS Agricultural Station, Geneva NY, it was derived in 1962 from a Muscat du Moulin x Muscat Ottonel cross. Well suited to cool climates such as the N.E. USA, it needs controls against disease and only grown on suitable rootstocks. Winter hardy to -14 deg. F. Fruit should be picked when its Muscat flavors have peaked. VAN BUREN: Very early ripening, hardy American Labruscana (Fredonia x Worden) seeded table cultivar developed and released in 1935 by the Geneva, N.Y. Agricultural Station. Has characteristics similar to the Worden variety. Susceptible to fungus diseases like Downy Mildew and problems with split-skin etc. VANDAL-CLICHE: Popular name for the promising Cliche 8414 variety derived from a Vandal 64 x Vandal 163 1984 cross by a private breeder resident in Quebec, Canada. No other details as yet other than it is a cold-climate hardy cultivar whose fruit has been used to successfully create a white wine and is currently (1999) undergoing field trial in Upper Canada. VANESSA RED (SEEDLESS): Moderately cold hardy, to -20 deg. F (-29 C), early ripening hybrid cultivar released by Vineland, Ontario, Canada, Research Station that generally buds in late May. Is the result from crossing Seneca x NY 45910, the latter cultivar descended from the Bath and Interlaken varieties. Fruity, sweet-tasting berries resistant to cracking in wet conditions. Very disease resistant, ripening about 4-5

weeks before Concord. Very vigorous when first planted but growth slows down eventually with suitable pruning. VALIANT: Claimed as extreme cold-hardy to -50 deg. F (ca -42 C.) red wine grape cultivar developed from Fredonia x Wild Montana (V.riparia) cross at South Dakota State University. Requiring a dry climate it is very susceptible to the mildew diseases. Unusual extreme cold tolerant cultivar in that it is capable of low acids (