Glossary - B
- Traditional Portuguese Moonshine, resulting from the mix of the skins and branches of the grapes from last year's wine production.
- Method employed to heat a substance slowly and gently by immersing one recipient in another with hot water and thus distributing the heat uniformly. The name comes from Marie, the French chemist who invented this technique. This method is much used in food preparation, in laboratories and is often employed for distilling essential oils or hydrolats from delicate organics such as flower petals. The distillation of fruits with high sugar content in an alembic using this technique is more advantageous as the organic compounds do not suffer alterations or burn from direct contact with the heat source.
- Glass used to serve the Arak mixed with water and ice.
- This is the fragrance or aroma of a wine that has undergone the aging process. It may also represent the floral notes present in a perfume.
- This is the renowned American corn whiskey . It may also include wheat, rye or malted barley. The production of bourbon is regulated by strict statutory laws according to which it may not have less than 51% corn; it should be distilled to a minimum of 80% alcohol; no additive is permitted with the exception of distilled water and it should be bottled at a minimum of 40% alcoholic volume. The Whiskey produced according to these guidelines is called Straight Bourbon.