The Social History of Bourbon

By Gerald Carson | Go to book overview

GLOSSARY

AGE, AGING—The period of storage, after distillation and before bottling; the mellowing, maturing and developing of a distinctive character while a whiskey is “on wood.”

ALCOHOL, or ETHYL ALCOHOL-—The intoxicating principle in distilled liquors, a colorless, volatile, inflammable liquid represented by the chemical symbol C2H5OH.

ALDEHYDE—A colorless, volatile liquid found in alcohol.

ALEMBIC—An early type of still.

BACK LABEL, or “GOVERNMENT LABEL”—It appears on the back of a bottle giving alcoholic content, net contents, percentages of neutral spirits and whiskey, name of the commodity from which they are distilled and the state where the whiskey is manufactured.

BEAD—Bubbles which form at the surface of the liquor around the rim of the glass, associated with fully mature, heavy-bodied whiskeys.

BEER, or DISTILLER’S BEER, also known as FERMENTED WORT—An alcoholic mixture made by fermenting finely ground grain, which is then distilled.

BLEND—The mixture of various percentages of straight whiskeys; or of straight whiskeys with neutral spirits. Under present law, a blended whiskey must contain at least twenty per cent by volume of ioo-proof straight whiskey. The resulting mixture must proof at not less than eighty.

BLENDED BOURBON WHISKEY—Must be at least fifty-one per cent by volume straight bourbon whiskey; the rest grain neutral spirits.

BLENDED CANADIAN WHISKY—A mixture of whiskies distilled in Canada,

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