Drinks by alcohol type
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Beer & Cider
Hybrid or mixed style beers use modern techniques and materials instead of, or in addition to, traditional aspects of brewing. Hybrid beers are those that don’t fit neatly into either the ale or lager category. Th...
Low-alcohol beer (also called non-alcoholic or NA beer, small beer or small ale, or near-beer, or low-interest brew in The Badlands (California)) is beer with very low or no alcohol content. Most low-alcohol beers a...
Just as the name suggests, this category includes beers that have fruit added to them. It does not include beers that have fruit flavours derived from the brewing process such as grapefruit or citrus from hops, or e...
Mead is an alcoholic beverage, made from honey and water via fermentation with yeast. Its alcoholic content may range from that of a mild ale to that of a strong wine. It may be still, carbonated, or sparkling; it m...
This category encompasses beers that utilize smoked malts. These malts can be smoked with peat, Beechwood, Oak, Maple, Mesquite, and a wide variety of other woods. The flavour of the beer will vary widely depending ...
Speciality grain beer are made by brewers using grains such as Amber Malt, Black Malt, Caramalt, Chocolate Malt, Crystal Malt, Crystal Wheat Malt, Flaked Barley, Flaked Maize or Roasted Barley to alter the flavour, ...
- California Common - Steam Beer
- Spice - Herb - Vegetable
A fusion beer is a beer that is produced by using a combination of already existing beer-making techniques. h3. See also # "Beer":http://www.barexchange.com/drinks/article/Beer ...
This category encompasses German Roggenbiers as well as newer English and American Rye beers. Rye beers are usually straw to dark amber in colour, although darker versions do exist. These beers can contain anywhere ...
- Low Alcohol
Anglo American Style Ales
These ales tend to be sweet, fruity and texturally smooth. Many are higher in alcohol content than lagers and have a pronounced taste and flowery aroma. They are top-fermented. Most are served at 50 to 55 degrees Fa...
Pale ale is a term used to describe a variety of beers that use ale yeast and predominantly pale malts. It is widely considered to be one of the major beer style groups. All major ale-producing countries produce a v...
Mild Ales are an English style of beer that is likely a predecessor of the Porter style. Due to population growth, and thus demand for beer in the 18th century, some English brewers began selling beer before it was ...
Bitters are an English style of beer that are designed for drinkability (session beer). They are a clear light yellow to light copper in colour. As the name would suggest, they have medium to high bitterness, but te...
English Pale Ale
In England, Bitters and ESBs are considered "Pale Ales", however, outside England we use this term to describe beers that emulate these English styles. These beers can be golden to amber in colour. They are similar ...
Cream Ales are about the closest ale style to a lager and are sometimes made with lager strains. They tend to be clear pale straw coloured and have medium to high carbonation. Flavour is a balance of low levels of m...
In the past, Old Ales were referred to as "Stock Ales" in England that refers to the fact that they were stored for long periods of time. Later they would either be blended with a mild or bitter, or served at full ...
American Pale Ale
Pale golden to deep amber in colour and usually clear, although dry-hopped versions may be slightly hazy. APAs tend to have a moderate to high hop flavour, often showing a citrusy American hop character. Low to medi...
English Strong Ale
English Strong Ales are fairly "big" beers that can be described as lying between an English Pale Ale and a Barley Wine. In some ways they are similar to American Strong Ales, however, they use English ingredients a...
- Premium Bitter - Esb
Traditional Ales are a category that we use to classify beers that are based on old/ancient beer styles that are now very uncommon or extinct. These styles include old traditions such as Sahti, Gruit, Gose, Heather ...
Legend has it that the earliest Irish ales were most likely brewed in monasteries and were red in colour. Today, Irish Red Ales are amber to dark reddish copper and usually have a deep red tint to them. They exhibit...
Altbier (often abbreviated to Alt) is a dark, top-fermented type of beer from Düsseldorf and the Niederrhein region in Germany. The name Altbier, which literally means old beer, refers to the old brewing style (top...
Scotch Ales are also known as "Wee Heavy" and are the strongest of the Scottish ales, comparable to a barley wine. They were classified based on the now defunct Shilling currency system and ranged from 90/- to 160/-...
American Strong Ale
American microbrewers continue to create increasingly stronger beers. The American Strong Ale category is a classification for stronger American beers that don't fit into the Barleywine or Old Ale categories. These ...
India Pale Ale (IPA)
The creation of India Pale Ale (IPA) during the 1790s was the result of tremendous efforts by British brewers to overcome a difficult problem. During the 1700s beer did not keep well on long ocean voyages, especiall...
- Bière De Garde
Barley Wines can be broken down into American and English varieties. Here at BeerTutor, we feel they are similar enough that they can be grouped together. Their colour may range from light amber to dark brown. Barle...
- Imperial - Double IPA
The main difference between these varieties is alcohol strength and original gravity. Scottish ales are deep amber to dark copper in colour and have low to medium carbonation. Like Scotch Ales, these beers endure a ...
- Mild Ale
We often define amber ale by comparison to closely related beer styles. The typical example presents more mouth-filling body and tongue-pleasing malt flavour than the typical English and American pale ales. Amber al...
Before 1700, nearly all beers were brown ales but "brown ale" as a specific beer style is a relatively modern invention. The modern prototype hails from north-eastern England as a malt-accented, reddish brown altern...
This style hales from Cologne (Koln), Germany and is also the word for a dialect of German spoken there. In 1986 the Kolsch Konvention was signed into law by 24 brewers and the German government, in order to protect...
- Pale Ale
Brewing with wheat instead of barley is an ancient tradition that stretches back to the earliest days of brewing. Although not an easy grain to work with, beers brewed with a proportion of wheat do not require matur...
Weizen bier is a top fermenting beer style that originates from southern Germany, particularly Bavaria, and is brewed with at least 50% wheat in the mash. Hefe weizens are refreshing, highly carbonated beers ideal f...
Wit beer is a style of flavoured wheat. It is distinctly Belgian in origin and is still very closely associated with this low land country. Wits employ a proportion of unmalted wheat in the mash but also have flavou...
American wheat beer, now a unique style all its own, started as an interpretation of Hefeweizen. This Bavarian ale is pale, cloudy, effervescent, and full-bodied. The style was so popular among Munich drinkers back ...
A Kristal weizen is a non-hazy weizen ale. Kristall on the label of a weizen specifically denotes that a weizen has been filtered prior to bottling to remove the protein haze and yeast often suspended in such beers....
These dark wheat beers derive their character from the use of darker malts in the non-wheat ingredients, so that a richer, darker coloured beer can be achieved, along with fuller malt flavours. Dunkel weizens still ...
Berliner Weisse (alternative German spelling, Berliner Weiße) is a cloudy, sour, wheat beer of around 3% ABV. It is a regional beer from Northern Germany, mainly Berlin, dating back to the 16th century. By the 19th...
- German Hefeweizen
Lager is a type of beer that is stored for at least three weeks before being served, often chilled. It is a general term that includes several variations or styles, such as Pilsener, Export and Märzen. The average ...
In some regards, this is a catch-all category for pilsners that do not fit into the Classic German or Bohemian/Czech Pilsner categories. These tend to be American style pilsners which were created by German immigran...
This style is the most popular in the world and includes mass produced giants like Budweiser, Heineken, Carlsberg, Coors, Miller, etc. The BJCP distinguishes between light and standard versions, however, they are so...
This style lies somewhere between a pale lager and a Pilsner. These beers are pale straw to gold in colour. Flavour is crisp and dry with very mild sweetness. Hop flavour and bitterness is low and is usually balance...
- Zwickel - Keller - Landbier
Named because of its origins in Vienna, Austria where it is rarely found, this style has remained popular in Mexico since the 1800s. Viennas are amber red to copper in colour. Flavour is composed of mild malt taste ...
Dunkel means "dark" in German and this style of beer originated in Germany. They are deep copper to dark brown in colour, often having a red tint from the Munich malts that are used. Flavour is malty throughout and ...
American Dark Lager
A slightly heavier bodied, coloured version of a pale lager. The beer's darkness is sometimes the result of roasted malts, it is often artificial and made with dark caramel syrups. The taste may include mild sweetne...
- American Dark Lager
The name means "black beer" in German. The colour of this beer can be anywhere from medium brown to almost black in colour. Roasted malt flavours are apparent, but not as prominent as that found in a Porter. Roasted...
While we aren't exactly sure about the history of Bock beers, it is believed that their roots can be found in medieval monestaries where they may have been drank to survive during Lent. Bocks are lagers that are dee...
Dunkler Bocks have a deep copper to dark brown colour. Medium to full-bodied, malt sweetness and nutty or light toasted flavours dominate. Hop flavour and aroma can be light to non-existent. h3. See also # "Bee...
- Helles Bock - Maibock
This style of beer was invented by the Brothers of St. Francis of Paula in Munich. Doppelbocks are typically dark brown in colour, although lighter versions have been made. This style is loaded with rich malt flavou...
Comparable to the barley-based regular Bockbier (see there) a Weizenbock is the strong version of an unfiltered Weissbier or Hefeweizen. It is usually made with 60 to 70% wheat malt (German law requires that a Weize...
Eisbocks are full-bodied lagers that are brewed by freezing off some of the water in a doppelbock and removing the ice that leaves a beer of stronger flavour and alcohol content. They are usually deep copper to very...
- Dunkler Bock
European Strong Lager
This style of beer is somewhat like a European version of a Malt Liquor, the main difference being that they usually do not use corn or rice like Malt Liquors. This means that they have higher levels of malt and are...
Malt Liquors are usually found in 40oz bottles and, if you want to do it right, you should place the bottle in a paper bag. Malt Liquors are brewed for one purpose only - getting drunk for cheap that is why it is po...
Said to be one of the only primitive beers to survive in Western Europe, Sahti is a farmhouse ale with roots in Finland. First brewed by peasants in the 1500s, mashing (steeping of grains) went down in wooden barrel...
Stouts & Porters
Stout and porter are dark beers, and more specifically ales, made using roasted malt or barley, hops, water, and ale (top fermenting) yeast. Stouts were traditionally the generic term for the strongest or stoutest b...
This style originated in England evolving from a blend of beers once called "Entire". This predecessor to stout styles is said to have been popular among porters, and hence its name. Porters are light brown to dark ...
Generally dark brown to black in colour, stouts are originally an English style of beer that has also become popular among American brewers. This category also serves as a catch-all for experimental stouts that don'...
Also known as an Irish Stout, the dry stout was derived from the English porter style and is dark brown to jet black in colour. This style has a medium roasted malt character with a coffee finish, and often a bitter...
This is another English style of stout that has also been known as "Milk Stout" or "Cream Stout", although it is not legal to call them this in England anymore. These names were derived because of the use of lactose...
This beer originates from countries in the Baltic Sea area and is essentially a stronger version of an English Porter or a weaker Russian Imperial Stout. Baltic Porters are usually dark brown in colour and may or ma...
In the past, these were sometimes known as "Tropical Stouts" as they were brewed for export to tropical locations. They were originally higher gravity, stronger beers that encompassed a fairly wide range of characte...
- Imperial - Strong Porter
This style is also known as Russian Imperial Stout because these beers were originally brewed by England for export to Russia as they were popular with the imperial court there. Now, this style is very popular among...
In todays modern times most people think of apple cider as an alcoholic drink made from the fermentation of apples. However, apple cider (sometimes soft or sweet cider) is also the name used in the United States and...
Perry is an alcoholic beverage made of fermented pear juice. It is similar to cider, in that it is made using a similar process and often has a similar alcoholic content, up to 8.5% alcohol by volume. The term Pear ...
A flavoured cider is an alcoholic beverage that has different varieties of fruit added to change its taste. h3. See also # "Beer":http://www.barexchange.com/drinks/article/beer ...
- Apple Cider
Belgian beer comprises the most diverse national collection of quality beer in the world, and varies from the popular pale lager to lambic beer and Flemish red. Belgian beer-brewing's origins go back to the Middle A...
- Golden Ale - Blond Ale
Abbey Beers have a long tradition dating back to the middle ages when Trappist monks brewed these beers in their monasteries (a small number still do today). Dubbels are a mid-strength Belgian style of beer that are...
Abbey Beers have a long tradition dating back to the middle ages when Trappist monks brewed these beers in their monasteries (a small number still do today). It is believed that Tripels were invented at the monaster...
Is also known as 'farmhouse ale', is a Belgian style that was originally brewed during the cold months in order to last through summer. The flavour tends to focus on the earthy yeast and heavy spices, although fruit...
Belgian Strong Ale
Beers in this category can be anywhere from yellow to dark brown in colour. Blond versions tend to be similar to Tripels and have a fruity and spicy hop flavour. They tend to be paler, lighter, and drier than their ...
- Abt - Quadrupel
Sour ale is a broad spectrum of wild ales, from the fruity Flemish sours such as Rodenbach Red and Liefmans Goudenband, to the experimental wild ales recently gaining popularity in the United States. h3. See also...
Lambic - Fruit
Lambic beers have the addition of raspberry, peach, blackcurrant, grape, or strawberry, as either whole fruit or syrup. Other, rarer fruit lambic flavourings include apple, banana, pineapple, apricot, plum, cloudber...
Lambic - Gueuze
A mixture of young (one-year) and old (two and three-year) lambics that have been bottled. It undergoes secondary fermentation, producing carbon dioxide, because the young lambics are not yet fully fermented. It kee...
Lambic - Unblended
Unblended lambic is a cloudy, uncarbonated, bracingly sour beverage available on tap in only a few locations. Generally three years old. A bottled offering from Cantillon named Grand Cru Bruocsella can be found outs...
Lambic - Faro
Lambic - Faro - Historically, a low-alcohol, sweetened beer made from a blend of lambic and a much lighter, freshly brewed beer (called meertsbier, not necessarily a lambic) to which brown sugar (or sometimes carame...
- Flemish Sour
- Brandy Drinks
- Cachaça Drinks
- Campari Drinks
- Champagne Cocktails
- Classic Drinks
- Coffee Drinks
- Gin Drinks
- Hot Drinks
- Low-alcohol Drinks
- Martinis & Variations
- Non-alcoholic Drinks
- Restoratives & Pick-me Up Drinks
- Rum Drinks
- Tequila Drinks
- 24-hour Drinks
- Vodka Drinks
- Whisk(e)y Drinks
In many consumer beverages such as Soft_Drinks, carbonation is used to give "bite." The fizzy taste can be caused by dilute carbonic acid inducing a slight burning sensation, but is never caused by the presence of b...
Energy drinks are Soft_Drinks advertised as providing energy to improve physical activity of the drinker, as compared to a typical drink. Rather than providing food energy (as measured in calories), these drinks are...
Juices & Purees
Juice is the liquid naturally contained in fruit or vegetable tissue. Juice is prepared by mechanically squeezing or macerating fresh fruits or vegetables without the application of heat or solvents. For example, or...
Syrups & Cordials
A variety of beverages call for sweetening to offset the tartness of some juices used in the drink recipes. Granulated sugar does not dissolve easily in cold drinks or ethyl alcohol. Since the following syrups are l...
Waters can be packaged in plastic or glass containers. The dominant form is water packaged in new Polyethylene terephthalate bottles and sold retail. Another method of packaging is in larger high-density polyethylen...
Sake is a Japanese alcoholic beverage made from rice. This beverage is called sake in English, but in Japanese, sake (酒) or o-sake (お酒) refers to alcoholic drinks in general. The Japanese term for this specifi...
Is a variety of sake, an alcoholic beverage produced from rice, its name translates roughly to "cloudy" due to its appearance. Normal sake is usually filtered to remove grain solids left behind after the fermentatio...
Tokubetsu Junmai literally means 'Special Junmai'. Technically it qualifies as a Junmai Ginyo. h3. See also # "Beer":http://www.barexchange.com/drinks/article/Beer h3. References # "http://www.wine-searcher...
Futsu-shu means typical or ordinary sake. It almost always uses rice that has been polished less than 70% (more than 30% of the outside remains). Even table rice is used in the cheaper varieties. Brewer’s alcohol ...
Is a strain of sake that is produced by combining different fruits and berries. h3. See also # "Beer":http://www.barexchange.com/drinks/article/Beer ...
Classifcation name for sake made from rice milled down to at least 50% of it’s original size and made with Rice, water, yeast, Koji and the addition of distilled brewers alcohol. h3. See also # "Beer":http://...
Ginjo sake is much more delicate and light and complex than the above two. The rice has had the outer 40% of the grains polished away, leaving the inner 60% left. This is opposed to leaving 70% for junnmai and honjo...
Honjozo is sake wherein a small amount of distilled pure alcohol is added to smoothen and lighten the flavour, and to make the sake a bit more fragrant. Honjozo often makes a good candidate for warm sake. Honjozo-sh...
Literally, "pure rice", this is defined by having no brewer’s alcohol included in the finished product. Only rice, koji and yeast are used. Junmai sakes must use rice that has a seimaibuai (rice polishing rate) of...
Is a sake that has not been pasteurized. It requires refrigerated storage and has a shorter shelf-life than pasteurized sake. h3. See also # "Beer":http://www.barexchange.com/drinks/article/Beer h3. Reference...
Is "aged sake." Most sake does not age well, but this specially made type can age for decades, turning yellow and acquiring a honeyed flavour. h3. See also # "Beer":http://www.barexchange.com/drinks/article/Bee...
Is aged in wooden barrels or bottled in wooden casks. The wood used is Cryptomeria (杉, sugi), which is also inaccurately known as Japanese cedar. Sake casks are often broken open ceremonially for the opening of bu...
Genshu is undiluted sake. Most sake is diluted with water after brewing, to lower the alcohol content from 18-20% down to 14-16%, but genshu is not. h3. See also # "Beer":http://www.barexchange.com/drinks/articl...
Brandy are the spirits produced by distilling fermented wine or fermented fruits. Brandy generally contains 36%–60% alcohol by volume and is typically taken as an after-dinner drink. While some brandies are aged i...
Grape brandy is produced by the distillation of fermented grapes. h3. See also # "Spirit":http://www.barexchange.com/drinks/article/Spirit h3. References # "http://en.wikipedia.org/wiki/Brandy":http://en.wi...
Cognac, named after the town of Cognac in France, is the most famous variety of brandy, produced in the wine-growing region surrounding the town from which it takes its name, in the French Departements of Charente a...
Armagnac is a distinctive kind of brandy or eau de vie produced in the Armagnac region in Gascony, southwest France. It is distilled from wine usually made from a blend of grapes including Ugni Blanc, Colombard, and...
Pisco is a South American liquor distilled from grapes. Developed by Spanish settlers in the sixteenth century, it takes its name from the conical pottery in which it was originally aged, which was also the name of ...
Brandy De Jerez
Brandy de Jerez is a brandy that is produced only in the Jerez area of Andalusia, Spain (exclusively within the municipal boundaries of Jerez de la Frontera, El Puerto de Santa María and Sanlúcar de Barrameda, in ...
Ararat is an Armenian brandy that has been produced by the Yerevan Brandy Company since 1887. It is made from Armenian white grapes and spring water, according to a traditional method. "Ordinary Brandies" are aged f...
- Aguardente Da Lourinhã
Fruit brandies are produced by the distillation of fermented fruit juice other than grapes. Apples, plums, peaches, cherries, elderberries, raspberries, blackberries, and apricots are the most commonly used fruits. ...
Calvados is an apple brandy from the French région of Basse-Normandie or Lower Normandy. h3. See also # "Spirit":http://www.barexchange.com/drinks/article/Spirit h3. References # "http://en.wikipedia.org/w...
German Schnaps is clear, flavouredless, and has a light fruit flavour. It is distilled from fermented fruit, is bottled with no added sugar, and normally contains about 40% ABV (80 proof). Its appearance and taste a...
Kirschwasser is a clear fruit brandy traditionally made from double distillation of morellos, a dark-flavoureded cultivar of the sour cherry. h3. See also # "Spirit":http://www.barexchange.com/drinks/article/Sp...
Eau de vie is a French term for a colourless brandy distilled from fermented fruit juice. The term is informally used for like beverages from non-French speaking countries. It is distilled from young fruit and rarel...
Sri Lanka Arrack
In Sri Lanka, arrack is the most popular local alcoholic beverage. Most of the less expensive brands are a blend of coconut arrack and neutral spirits. h3. See also # "Spirit":http://www.barexchange.com/drinks/...
Slivovitz or Sliwowitz is a distilled beverage made from Damson plums. It is frequently called plum brandy and is similar to rakia. h3. See also # "Spirit":http://www.barexchange.com/drinks/article/Spirit h3....
Rakia (also Rakija) is fruit brandy that is produced by distillation of fermented fruit; it is a popular beverage throughout the Balkans, Italy, and France. Its alcohol content is normally 40% ABV, but home-produced...
- Buchu Brandy
- Coconut Brandy
- Kukumakranka Brandy
Or marc brandy, is produced by the distillation of the skin and pulp of sound, ripe grapes, citrus or other fruit, after the withdrawal of the juice or wine therefrom. Grape pomace brandy may be designated as grappa...
- Cut Brandy
- Grape Brandy
- Cocktail Mix's, Alcopops & Rtd's
Flavoured spirits are distilled alcoholic beverages with added flavouring and, in some cases, with a small amount of added sugar. They are distinct from liqueurs in that liqueurs have a large sugar content and may a...
Absinthe is historically described as a distilled, highly alcoholic (45%–74% ABV) beverage. It is an anise-flavoured spirit derived from herbs. h3. See also # "Spirit":http://www.barexchange.com/drinks/articl...
Anisette (also anis) is an anise-flavoured liqueur mainly consumed in France, Italy, Portugal, Mexico, and Spain. It is sweeter than most anise-flavoured liqueurs (such as pastis), and also has a lower alcohol conte...
Akvavit is a flavoured spirit that is produced in Scandinavia and typically contains 40% alcohol by volume. h3. See also # "Spirit":http://www.barexchange.com/drinks/article/Spirit h3. References # "http://...
Pastis is an anise-flavoured liqueur and apéritif from France, typically containing 40–45% alcohol by volume. h3. See also # "Spirit":http://www.barexchange.com/drinks/article/Spirit h3. References # "ht...
Arak or araq is a clear, colourless, unsweetened aniseed-flavoured distilled alcoholic drink, produced and consumed in the Eastern Mediterranean and Northern African countries, Iran, Syria, Lebanon, Israel, the Pale...
Sambuca is an Italian anise-flavoured, usually colourless liqueur. Its most common variety is often referred to as white sambuca to differentiate it from other varieties that are deep blue in colour (black sambuca) ...
Ouzo is an anise-flavoured spirit that is widely consumed in Greece and Cyprus. h3. See also # "Spirit":http://www.barexchange.com/drinks/article/Spirit h3. References # "http://en.wikipedia.org/wiki/Ouzo":...
Raki is an alcoholic beverage made from distillation of pomace popularly consumed in Turkey and Crete, Greece as an apéritif, in particular alongside seafood and mezze. h3. See also # "Spirit":http://www.barex...
Fortified Wine, Mistelle & Fruit Wines
Fortified wine is wine to which a distilled beverage has been added (usually brandy). When added to wine before the fermentation process is complete, the alcohol in the distilled beverage kills the yeast and leaves ...
Fruit wines are fermented alcoholic beverages made from a variety of ingredients (other than grapes) and having a variety of flavours. Fruit wines are usually referred to by their main ingredient fruit (e.g., plum w...
Vermouth is a fortified wine flavoured with aromatic herbs and spices ("aromatized" in the trade) using closely-guarded recipes (trade secrets). h3. See also # "Spirit":http://www.barexchange.com/drinks/article...
Sweet vermouth is white (bianco) or red (rosso) and is usually 15-16 percent alcohol (30-32 proof) with up to 15 percent sugar. It is also used as an apéritif as well as in slightly sweet cocktails such as the Manh...
Dry vermouth is white, usually 18 percent alcohol (36 proof) and contains at most 5 percent residual sugar. It's drunk as an apéritif and is a vital part of the dry Martini. h3. See also # "Spirit":http://www....
- Sweet Vermouth
Port wine (also known simply as Port or Porto) is a fortified wine from Portugal. It is typically a sweet red wine, but also comes in dry, semi-dry and white varieties. h3. See also # "Spirit":http://www.barexc...
Ruby port is the cheapest and most extensively produced type of port. After fermentation it is stored in tanks made of concrete or stainless steel to prevent oxidative aging, and preserve its rich claret flavoured. ...
Late Bottled Vintage (often referred to simply as LBV) was originally wine that had been destined for bottling as Vintage Port, but because of lack of demand was left in the barrel for longer than had been planned. ...
Tawny ports are wines made from red grapes that are aged in wooden barrels, exposing them to gradual oxidation and evaporation. As a result, they gradually mellow to a golden-brown colour. The exposure to wood impar...
Vintage port is made entirely from the grapes of a declared vintage year and accounts for about two percent of a year's total port production. Not every year is declared a vintage in the Douro. The decision on wheth...
White port is made from white grapes and can be made in a wide variety of styles, although few shippers produce anything apart from a basic produce that is similar to a standard Ruby. White Port can be used as the b...
- Ruby Port
Sherry is a fortified wine made from white grapes that are grown near the town of Jerez, Spain. h3. See also # "Spirit":http://www.barexchange.com/drinks/article/Spirit h3. References # "http://en.wikipedia...
Is a wine that can be also served as an apertif. Dry sherry is a fortified Spanish wine from the Jerez region of southern Spain, ranging from very dry to sweet and from amber to brown. It is also used as an ingredie...
Medium sherry is a common variety of sweet sherry made from made from amontillado. h3. See also # "Spirit":http://www.barexchange.com/drinks/article/Spirit h3. References # "http://www.foodista.com/food/KY3...
Sweet Sherry (Jerez Dulce in Spanish) is created when one of the preceding varieties of dry Sherry is sweetened with Pedro Ximénez or Moscatel wine. Cream Sherry is a common variety of sweet Sherry made from oloros...
- Dry Sherry
A fortified wine similar to Port produced in the region surrounding the Italian city of Marsala in Sicily. h3. See also # "Spirit":http://www.barexchange.com/drinks/article/Spirit h3. References # "http://e...
Madeira is a fortified wine made in the Madeira Islands. The wine is produced in a variety of styles ranging from dry wines which can be consumed on their own as an aperitif, to sweet wines more usually consumed wit...
Mistelle (sifone in Italian, mistela in Spanish) is sometimes used as an ingredient in fortified wines, particularly Vermouth, Marsala and Sherry, though it is used mainly as a base for apéritifs such as the French...
Pineau Des Charentes
Pineau des Charentes, (Pineau Charentais, or simply Pineau) is regional French aperitif, made in the départements of Charente and Charente-Maritime in western France. Whilst popular in Charente, it is less well-kno...
- Pineau Des Charentes
- Vins Doux Naturels
- Fruit Wines
Spirits with a main characteristic flavour derived from juniper berries produced by distillation or mixing of spirits with juniper berries and other aromatics or extracts derived from these materials and bottled at ...
Gin flavoured with natural flavouring materials, with or without the addition of sugar, bottled at not less than 30%. h3. See also # "Spirit":http://www.barexchange.com/drinks/article/Spirit h3. References ...
Genever (also known as Hollands Gin, genievre or jenever), is the precursor to gin and the spirit from which gin evolved. It shares with gin one main attribute, that is, its main flavouring element is juniper. It co...
Dominant English style of Gin made by taking a neutral grain spirit and redistilling after the botanicals are added. h3. See also # "Spirit":http://www.barexchange.com/drinks/article/Spirit h3. References #...
Style of gin that by law can only be produced in Plymouth, England. h3. See also # "Spirit":http://www.barexchange.com/drinks/article/Spirit h3. References # "http://www.plymouthgin.com/":http://www.plymout...
Distilled gin is crafted in the traditional manner, by re-distilling neutral spirit of agricultural origin with juniper berries and other botanicals. h3. See also # "Spirit":http://www.barexchange.com/drinks/ar...
- Steinhäger Gin
Old Tom Gin
Old Tom Gin is the last remaining example of the original lightly sweetened gins that were so popular in 18th-century England that now is rarely available. h3. See also # "Spirit":http://www.barexchange.com/dri...
Sloe gin is a red coloured liqueur flavoured with sloe berries, the fruit of the blackthorn, a relative of the plum. Sloe gin has an alcohol content between 15 and 30 percent by volume (30° to 60° proof). The trad...
- Compounded Gin
- Flavoured Gin
Liqueurs & Bitters
A liqueur is an alcoholic beverage that has been flavoured with fruit, herbs, nuts, spices, flowers, or cream and bottled with added sugar. Liqueurs are typically quite sweet; they are usually not aged for long but ...
- Crème Liqueurs
A bitters is an alcoholic beverage that contains herbal essences, has a bitter or bittersweet flavour. There are numerous brands of bitters, which were formerly marketed as patent medicines but are now considered to...
Amaro (meaning "bitter" in Italian) is a variety of Italian herbal liqueur, commonly drunk as an after-dinner digestif. h3. See also # "Spirit":http://www.barexchange.com/drinks/article/Spirit h3. References ...
Fernet is a type of amaro, a bitter, aromatic spirit. Fernet is made from a number of herbs and spices which vary according to the brand, but may include myrrh, rhubarb, chamomile, cardamom, aloe, and saffron, with ...
A fruit liqueur is made with any type of fruit. The most common way to make liqueur is to either let the fruits macerate in alcohol, or to distil them. h3. See also # "Spirit":http://www.barexchange.com/drinks/...
The exact recipes of many herbal liqueurs (which may contain up to 50 or more different herbs) are often closely guarded trade secrets. The primary herbal ingredients are listed where known. h3. See also # "Sp...
A cream liqueur (not be confused with crème liqueur) is a liqueur that includes dairy cream among its ingredients. Examples include Baileys Irish Cream and Saint Brendan's, which use Irish whiskey; Heather Cream fr...
American Schnapps are much different than their German counterparts. When American Schnapps are produced, a neutral grain spirit is often mixed with fruit flavours or other types of flavouring agents. When the mixtu...
Chocolate liqueur is a liqueur with a principal flavour of chocolate. "Chocolate liqueur" also refers to a candy with a liquid (usually a liqueur) center in a chocolate shell; these candies are also known as "liqueu...
A strong highly coffee flavoured sweet liquor usually drunk after a meal. h3. See also # "Spirit":http://www.barexchange.com/drinks/article/Spirit h3. References # "http://www.thefreedictionary.com/coffee+l...
Nut Flavoured Liqueurs
A liqueur flavoured with nuts. h3. See also # "Spirit":http://www.barexchange.com/drinks/article/Spirit ...
Amaretto is a sweet almond-flavoured liqueur of Italian origin. It is made from a base of apricot or almond pits, or sometimes both. h3. See also # "Spirit":http://www.barexchange.com/drinks/article/Spirit h3...
Tequila liqueur is an alcoholic beverage that has been flavoured with tequila and bottled with added sugar. h3. See also # "Spirit":http://www.barexchange.com/drinks/article/Spirit h3. References # "http://...
These are a rare variety of liqueurs, which are most popular in European regions, but can be found in the US in some bars. h3. See also # "Spirit":http://www.barexchange.com/drinks/article/Spirit h3. Referenc...
Gin liqueur is an alcoholic beverage that has been flavoured with gin and bottled with added sugar. h3. See also # "Spirit":http://www.barexchange.com/drinks/article/Spirit h3. References # "http://en.wikip...
Brandy liqueur is an alcoholic beverage that has been flavoured with brandy and bottled with added sugar. h3. See also # "Spirit":http://www.barexchange.com/drinks/article/Spirit h3. References # "http://en...
Cognac liqueur is an alcoholic beverage that has been flavoured with cognac and bottled with added sugar. h3. See also # "Spirit":http://www.barexchange.com/drinks/article/Spirit h3. References # "http://en...
A berry liqueur is an alcoholic drink made with any type of berry. h3. See also # "Spirit":http://www.barexchange.com/drinks/article/Spirit ...
Rum liqueur is an alcoholic beverage that has been flavoured with rum and bottled with added sugar. h3. See also # "Spirit":http://www.barexchange.com/drinks/article/Spirit h3. References # "http://en.wikip...
Vodka liqueur is an alcoholic beverage that has been flavoured with Vodka and bottled with added sugar. h3. See also # "Spirit":http://www.barexchange.com/drinks/article/Spirit h3. References # "http://en.w...
- Whisky Liqueurs
Spirits distilled from the fermented juice of sugar cane, sugar cane syrup, sugar cane molasses or other sugar cane by-products at less than 95% alcohol by volume (190 proof) having the taste, aroma and characterist...
(or Light or Silver rum) In general, light rum has very little flavour aside from a general sweetness, and serves accordingly as a base for cocktails. Light rums are sometimes filtered after aging to remove any flav...
(or Premium aged rum) These are generally boutique brands which sell very aged and carefully produced rums. h3. See also # "Spirit":http://www.barexchange.com/drinks/article/Spirit h3. References # "http://...
Rum flavoured with natural flavouring materials, with or without the addition of sugar. h3. See also # "Spirit":http://www.barexchange.com/drinks/article/Spirit h3. References # "http://www.cruzanrum.com":h...
These rums obtain their flavour through addition of spices and, sometimes, caramel. Most are darker in flavoured, and based on gold rums. Some are significantly darker, while many cheaper brands are made from inexpe...
Heavy-bodied or dark rums are typically used in rum punches and are combined with light rum in many cocktails such as a Hurricane. These are the richest rums that receive their flavour from being aged in charred oak...
Rhum Agricole is a specific category of rhum made principally in the French territories of the Caribbean, including Martinique, Guadeloupe, Marie-Galante and St. Barths h3. See also # "Spirit":http://www.barexc...
Aguardiente is the generic name for alcoholic drinks between 29 and 60 percent. h3. See also # "Spirit":http://www.barexchange.com/drinks/article/Spirit h3. References # "http://en.wikipedia.org/wiki/Aguard...
While most rums sold in the U.S. are blended from multiple sources before bottling, some unique rums are bottled from specific vintage years of production. h3. See also # "Spirit":http://www.barexchange.com/dri...
Navy rum refers to the traditional dark, full-bodied rums associated with the British Royal Navy. h3. See also # "Spirit":http://www.barexchange.com/drinks/article/Spirit h3. References # "http://www.gifted...
(or Amber rum or Pale rum) Medium-bodied rums which are generally aged. These gain their dark flavoured from aging in wooden barrels (usually the charred white oak barrels that are the by product of Bourbon Whiskey)...
Overproof or high-proof rum is often only used as a float or dash in cocktails. This potent rum is 75% pure alcohol. h3. See also # "Spirit":http://www.barexchange.com/drinks/article/Spirit h3. References #...
- Black Rum
- White Rum
Tequila & Mezcal
Tequila and mezcal are both liquors made from the fruit of the agave plant. Tequila, a particular type of mescal, is made specifically from the blue agave and can only be distilled in certain geographic areas, parti...
Generally these flavoured products are made with mixto tequilas, not 100% agave. h3. See also # "Spirit":http://www.barexchange.com/drinks/article/Spirit h3. References # "http://en.wikipedia.org/wiki/Tequi...
- White - Silver Tequila
Joven ("young"), joven abocado ("young and smoothed" or oro ("gold") This is the result of blending Silver Tequila with Reposado and/or Añejo and/or extra Añejo Tequila. h3. See also # "Spirit":http://www.bar...
- Añejo Tequila
Reposado ("rested") Aged in wooden tanks for at least two months, reposado tequila is the most popular tequila in Mexico. While the best brands of reposado tequila are allowed to age for three to nine months, they c...
A Mexican distilled spirit protected by International Denomination of Origin, made from agave (maguey) plants. Mezcal can use any of 8 approved varieties of the agave plant unlike tequila which is only made of blue ...
- Extra Añejo Tequila
- Flavoured Tequila
Vodka & Neutral Grain Spirit
Clear Vodka is a mixed distilled beverage. It is a clear liquid consisting mostly of water and ethanol purified by distillation (often multiple distillation) from a fermented substance, such as grain (usually rye or...
A flavoured vodka (or aromatised vodka or vodka infusion) is liquor created when one or more other ingredients flavour vodka. Vodka infusions may be homemade or purchased commercially; the latter are generally calle...
Shōchū is a distilled beverage native to Japan. It is most commonly distilled from barley, sweet potatoes, or rice. Typically, it contains 25% alcohol by volume (weaker than whisky or standard-strength vodka but s...
Neutral Grain Spirit
Neutral grain spirit is a clear, flammable liquid that is distilled from cereal grain and has a very high ethanol content. The term neutral refers to the fact that it lacks any flavour derived from the mash used to ...
A traditional Irish distilled, highly alcoholic beverage (60%-95% ABV). Poitín was traditionally distilled in a small pot still and the term is a diminutive of the Irish word pota, meaning "pot". Traditionally dist...
- Clear Vodka
Whiskey came to the American continent with the Irish and Scottish immigrants. As they settled in their new homeland, they were forced to adapt in many ways including the use of new raw materials. Over the years a n...
- Single-malt Whisky
Most Irish whiskeys are distilled three times, although there are exceptions. Though traditionally distilled using the pot still method, in modern times a column still is used to produce the grain whiskey used in bl...
Blended Scotch whisky constitutes over 90% of the whisky produced in Scotland. Blended Scotch whiskies contain both malt whisky and grain whisky. They were initially created as an alternative to single malt whiskies...
Bourbon is an American whiskey, a type of distilled spirit, made primarily from corn and named for Bourbon County, Kentucky. It has been produced since the 18th century. While it can be made anywhere in the United S...
- Japanese Whisky
- Canadian Whisky
- Grain Whisky
Tennessee whiskey or Tennessee whisky is a protected name for a sour mash of American whiskey that undergoes a filtering stage called the Lincoln County Process, in which the whiskey is filtered through a thick laye...
- Rye Whiskey
- American Whiskey
- Wine & Champagne