Glossary

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z



Bain-Marie

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.


Bas Armagnac

The name of one of the 3 French districts where Armagnac is produced. The Bas Armagnac region produces the best wine grape varieties for the distillation of Armagnac. They are of an excellent quality with a light prune aroma.


Bergamot

A citrus fruit originally from China, similar yet more bitter than orange. In aromatherapy bergamot is considered as having antidepressant, diuretic, antiseptic and anti-inflammatory properties. Bergamot is also used in the perfume industry, for cosmetics and for essential oils.


Bois Ordinaires

One of the six Cognac producing regions in France. This coastal region produces earthy eau-de-vies.


Bons Bois

One of the six Cognac producing regions in France. Cognacs with a high alcoholic volume and pleasant aroma are made in this region.


Borderies

One of the six Cognac producing regions in France. This region has chalky soils and is designated the heart of the cognac region. Aromatic eau-de-vies with a full bouquet are made in this region. These eau-de-vies tend to age rapidly.


Bouquet

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.


Bourbon

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”.


Brandy

Term that designates alcoholic spirits distilled from wine or the residue of the wine making process (grape skins). Fruit brandies are made from fermented fruit mash. Brandies are traditionally served after dinner.


Brass union

A threaded union that that facilitates the fastening of different parts of the alembic and sealing off the escape of vapours. Depending on the model this union may be found between the alembic head or vapour chamber and the swan neck pipe and between the swan neck pipe and condenser.


Barik

Glass used to serve the Arak mixed with water and ice.


Bagaço

Traditional Portuguese Moonshine, resulting from the mix of the skins and branches of the grapes from last year's wine production.