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



Mash

Material, welches durch das Zerdücken von Trauben oder anderen Früchten entsteht. Davon produziert man verschiedene alkoholische Getränke.


Metallic belt structure

The metallic belt structure consists of a number of belts which are permanently welded along the bottom and sides of a large alembic A long metal bar is then welded to the top side of this structure to act as an axle. The copper pot is then assembled on a permanent brick structure to hold the axle and allow it to pivot. This structure facilitates the discharge of residues.


Must

Pressed mass of grapes in their juice where fermentation will take place.


Molasses

A thick sticky syrup produced as a by product of the sugar refining process.


Mixto

Tequila made from 51% blue agave sugars and 49% from other sources.


Mezedes

These are Greek gastronomic delights similar to the Spanish “tapas” and are normally served accompanied by ouzo.


Methanol

Also known as methyl alcohol or wood alcohol and is a highly flammable and toxic alcohol. It is present in alcoholic distillates and is removed as part of the heads where it is concentrated.


Maceration

Method of extracting active ingredients from a substance. This method is used for making liqueurs and extracting essential oils. When making liqueurs, fruit or aromatic plants are placed in alcohol in order to dissolve its active components. Essential oils are extracted using solvents.


Malt

Barley or some other grains that have undergone the malting process.


Malting

This is a process in whiskey production which involves the soaking and germination of barley grains and subsequent drying. During this process some starches are converted to sugars.


Mashing

During this whiskey process the malted grains are grinded so a greater quantity of starch may be released. This malt is then mixed with hot boiling water in a vessel called the mash tun and after a couple of hours the starch is transformed into maltose.


Mead

An ancient alcoholic beverage enjoyed by the Celts, Saxons and Vikings made from the fermentation of honey with the addition of yeast and water.


Maromi

Mix of solid and liquid sake parts.


Mestar

Result of the fermentation of the liquid harvested from the grapes/dates in Arak production.


Masu

Traditional square wooden vessel where sake is served. It may be placed on a saucer or a cup can be placed inside it. In the feudal times it was used as a measure unit for rice.


Moonshine

Name given to high alcoholic grade beverages, characteristic of each Country, many times produced illegally. The expression means "by the shadow of the moon", reflecting its illegal nature.