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# Drinks Glossary and Terminology

Alphabetical glossary of wine, beer, and spirits terms, from production to distribution.

The following is a selected list of terminology used in the wine, beer, and spirits industries; from production to fine wine and distribution.

Scroll down the list or search on the page (**Ctrl+F**) for a word.

<table><thead><tr><th width="162.71429443359375">Term</th><th>Definition</th><th>Sector(s)</th></tr></thead><tbody><tr><td>ABC</td><td>Cellar mantra emphasising constant hygiene.</td><td>Multiple</td></tr><tr><td>Abv at Charge</td><td>Percent alcohol measured by volume.</td><td>Multiple</td></tr><tr><td>Abv At Charge</td><td>Alcohol strength of wash/mash entering the still.</td><td>Spirits</td></tr><tr><td>ABW</td><td>Percent alcohol measured by weight.</td><td>Multiple</td></tr><tr><td>Acetaldehyde</td><td>Green-apple/off-cider note from young beer or stressed fermentation.</td><td>Beer</td></tr><tr><td>Acidity</td><td>There are numerous types of acids that are found in all wines. They include citric, tartaric, malic, and lactic. Wine from hot climates, and or hot vintages tend to be lower in acidity. Wines from cooler climates are higher in acidity.</td><td>Wine</td></tr><tr><td>Activated Carbon Polishing</td><td>Filtration step to reduce congeners/colour in neutral spirits.</td><td>Spirits</td></tr><tr><td>Active Cask</td><td>First-fill cask with strong extractive power.</td><td>Spirits</td></tr><tr><td>Adjunct Syrup</td><td>Liquid corn/rice sugar added to the kettle or fermenter.</td><td>Beer</td></tr><tr><td>Adjuncts</td><td>Non-malt fermentable ingredients (corn, rice, sugar).</td><td>Multiple</td></tr><tr><td>Age Statement (As)</td><td>Declared age is youngest whisky in the bottle.</td><td>Spirits</td></tr><tr><td>Ageing / Maturation</td><td>Spirit stored in wood barrels to develop flavour.</td><td>Spirits</td></tr><tr><td>Alcohol</td><td>Ethyl alcohol, or ethanol, the by-product of the fermentation process.</td><td>Multiple</td></tr><tr><td>Alembic Still</td><td>Onion-shaped pot still common in brandy/rum craft distilling.</td><td>Spirits</td></tr><tr><td>All-Grain Brewing</td><td>Brewing with only malted grains (no extract), full mash control.</td><td>Beer</td></tr><tr><td>Alpha Hop Utilisation</td><td>Percentage of hop alpha acids isomerised into bitterness.</td><td>Beer</td></tr><tr><td>Am/Pm Line Check</td><td>Routine verifying temperature, carbonation, and clarity on all taps.</td><td>Multiple</td></tr><tr><td>Amontillado</td><td>A variation of Fino sherry. It is first matured as a Fino, followed by a long and slow oxidative maturation, resulting in a wine with some flavour characteristics of Fino but much darker in colour due to age.</td><td>Multiple</td></tr><tr><td>Angelica Root</td><td>Botanical adding earthy, dry character to gin.</td><td>Spirits</td></tr><tr><td>Angel'S Share</td><td>Spirit lost to evaporation during ageing.</td><td>Spirits</td></tr><tr><td>Anosmia</td><td>The loss of smell.</td><td>Multiple</td></tr><tr><td>AOC</td><td>Appellation d'Origine Controllee: French Government certification awarded to select regions for agricultural product that is most often for wine or cheese.</td><td>Wine</td></tr><tr><td>Appellation</td><td>A legally defined geographical location used to identify where (and how) grapes are grown and made into wine.</td><td>Wine</td></tr><tr><td>Assemblage</td><td>French term for the grape varieties used to blend a wine.</td><td>Wine</td></tr><tr><td>Attenuation</td><td>Percentage of sugars converted to alcohol.</td><td>Multiple</td></tr><tr><td>Autolysis</td><td>Breakdown of dead yeast cells; can cause meaty/rubbery flavours.</td><td>Beer</td></tr><tr><td>Azienda Agricola</td><td>An Italian wine term for an estate winery (a winery with vineyards).</td><td>Wine</td></tr><tr><td>Bagasse</td><td>Fibrous cane residue; influences terroir where used as fuel.</td><td>Spirits</td></tr><tr><td>Balthazar</td><td>12 litre bottle.</td><td>Multiple</td></tr><tr><td>Barrel / Cask</td><td>Wooden vessel (typically oak) used for ageing spirits.</td><td>Multiple</td></tr><tr><td>Barrel Entry Proof</td><td>ABV of spirit when filled into cask for ageing.</td><td>Spirits</td></tr><tr><td>Barrel-Aging</td><td>Storing beer in wood barrels for flavour.</td><td>Beer</td></tr><tr><td>Barrique</td><td>Or Barrel, a vessel to age wine which is usually made from oak.</td><td>Wine</td></tr><tr><td>Base Grain</td><td>Wheat, barley, corn, or grape neutral used for gin.</td><td>Spirits</td></tr><tr><td>BDX</td><td>Abbreviation for Bordeaux.</td><td>Wine</td></tr><tr><td>Beer Clean Glass</td><td>Glass free of residues; judged by lacing and bubble behaviour.</td><td>Multiple</td></tr><tr><td>Beer Engine</td><td>Hand pump used for dispensing cask ale.</td><td>Multiple</td></tr><tr><td>Beer Flight</td><td>Selection of small beer samples.</td><td>Beer</td></tr><tr><td>Bergamot</td><td>Citrus botanical adding Earl-Grey/tea-like aroma.</td><td>Spirits</td></tr><tr><td>Bin</td><td>Originally a batch or collection of wine bottles, but more specifically a brand name that separates a particular wine from others produced by the same winery. Often appears on wine labels with a number such as 'Penfolds Bin 407 Cabernet Sauvignon'.</td><td>Wine</td></tr><tr><td>Bio-Transformation</td><td>Yeast-driven conversion of hop compounds into new aromatics.</td><td>Beer</td></tr><tr><td>Blanc De Blancs</td><td>Appears on Champagne labels. A wine made entirely from white grapes, in other words Chardonnay.</td><td>Wine</td></tr><tr><td>Blanc De Noirs</td><td>Champagne made from black grape varieties, namely Pinot Noir and Pinot Meunier. Please see the Champagne wine label page for additional information, including the sweetness levels.</td><td>Wine</td></tr><tr><td>Blend</td><td>When one or more grape varieties is used to produce the wine.</td><td>Wine</td></tr><tr><td>Blend / Blended Whisky</td><td>Combination of malt and grain whiskies.</td><td>Multiple</td></tr><tr><td>Blended Malt</td><td>Blend of single malts from multiple distilleries (no grain whisky).</td><td>Spirits</td></tr><tr><td>Blow-Off Tube</td><td>Hose allowing krausen/COâ‚‚ to escape during vigorous fermentation.</td><td>Beer</td></tr><tr><td>Blow-Through</td><td>Pushing water through a beer line to clear product before cleaning.</td><td>Multiple</td></tr><tr><td>Blush</td><td>Widely used term for a pale-pink-coloured wine.</td><td>Wine</td></tr><tr><td>Boil</td><td>Stage where wort is boiled and hops are added.</td><td>Beer</td></tr><tr><td>Boiling Point Elevation</td><td>Effect of dissolved solids raising boiling temperature.</td><td>Spirits</td></tr><tr><td>Bonded Warehouse</td><td>Excise-controlled storage facility.</td><td>Multiple</td></tr><tr><td>Bordeaux First Growths</td><td>1er GCC (Premier Grand Cru Classé), 1er CC (Premier Cru Classé), PGC (Premier Grand Cru) and 1er GCC 'A' or 'B' (classifications for wines from the Bordeaux right bank region of Saint-Emilion).</td><td>Wine</td></tr><tr><td>Botanicals</td><td>Herbs, spices, fruits used to flavour gin.</td><td>Spirits</td></tr><tr><td>Botrytis</td><td>The fungus Botrytis cinerea attacks grapes (and occasionally other parts of the vine) in humid conditions. It can develop into devastating grey rot but, in the right conditions, a desirable botrytis infection occurs, producing what is called noble rot. Many of the world's greatest sweet wines are crafted from the furry, mould-covered shrivelled grapes that result.</td><td>Wine</td></tr><tr><td>Bourbon Barrel / Hogshead / Butt</td><td>Common cask types/sizes used in maturation.</td><td>Spirits</td></tr><tr><td>Bp Or Buyer'S Premium</td><td>The charge or fee paid by the buyer to the auction house.</td><td>Multiple</td></tr><tr><td>Brand Manager</td><td>Distributor employee who is responsible for a particular brand or producer.</td><td>Multiple</td></tr><tr><td>Break Point (Cut Line)</td><td>Sensor/indicator guiding transition from heads to hearts.</td><td>Spirits</td></tr><tr><td>Brewhouse</td><td>Full brewing system including vessels.</td><td>Beer</td></tr><tr><td>Brewpub</td><td>Venue that brews and serves its own beer.</td><td>Beer</td></tr><tr><td>Bright Beer</td><td>Clarified beer ready for packaging or serving.</td><td>Beer</td></tr><tr><td>Broker</td><td>In Bordeaux, a broker is the same as a Courtier, which is a person acting as the intermediary between chateau and the négociants. Outside of Bordeaux, brokers act as an intermediary between buyers and sellers of wine.</td><td>Wine</td></tr><tr><td>Brown Out (Oxidation)</td><td>Colour and flavour darkening from oxygen pickup in beer.</td><td>Beer</td></tr><tr><td>BSL</td><td>Label Condition: 'Bin Soiled Label'.</td><td>Multiple</td></tr><tr><td>Cã”Tes</td><td>A French label term for wines from a slope or hillside (contiguous) vineyard – such as along a river. (e.g. Côtes du Rhône).</td><td>Multiple</td></tr><tr><td>Cachaza/Cachaã§A (Related)</td><td>Fresh cane juice spirit from Brazil (non-rum category but process-relevant).</td><td>Spirits</td></tr><tr><td>Cane Honey</td><td>Concentrated cane juice used in some Spanish-style rums.</td><td>Spirits</td></tr><tr><td>Cane Juice Rum</td><td>Rum made from fresh sugarcane juice (e.g., rhum agricole).</td><td>Spirits</td></tr><tr><td>Cane Variety</td><td>Specific cultivars affecting sugar, acidity, and aroma.</td><td>Spirits</td></tr><tr><td>Carbonation</td><td>Dissolved CO2 giving beer its fizz.</td><td>Beer</td></tr><tr><td>Carbonic Bite</td><td>Sharp, prickly sensation from high dissolved COâ‚‚.</td><td>Beer</td></tr><tr><td>Cardamom (Green/Black)</td><td>Potent spice botanical; use carefully to avoid dominance.</td><td>Spirits</td></tr><tr><td>Case Equivalent</td><td>See Eq. Case.</td><td>Multiple</td></tr><tr><td>Cask Ale</td><td>Unfiltered beer undergoing secondary fermentation in the cask.</td><td>Multiple</td></tr><tr><td>Cask Breather</td><td>Low-pressure COâ‚‚ device to reduce oxidation in cask ale service.</td><td>Multiple</td></tr><tr><td>Cask Finishing</td><td>Secondary maturation in different wood (e.g., sherry, port).</td><td>Spirits</td></tr><tr><td>Cask Strength</td><td>Bottled at natural ABV from cask without dilution.</td><td>Spirits</td></tr><tr><td>Cassia Vs Cinnamon</td><td>Related bark botanicals with different eugenol intensity.</td><td>Spirits</td></tr><tr><td>Cava</td><td>The term used for Spanish sparkling wines produced by the Champagne method.</td><td>Wine</td></tr><tr><td>CC</td><td>Cork and Capsule Condition: 'Corroded Capsule'.</td><td>Wine</td></tr><tr><td>Cellar</td><td>Cool storage area for conditioning liquid before service.</td><td>Multiple</td></tr><tr><td>Cellar Management</td><td>Practices maintaining beer quality in storage.</td><td>Beer</td></tr><tr><td>Cellarage</td><td>The process of charging for storing goods in a warehouse. Typically, cellarage is charged on Paid Reserve held by a wine merchant on behalf of their clients.</td><td>Wine</td></tr><tr><td>Char Level (1€“4+)</td><td>Degree of barrel charring impacting flavour/colour.</td><td>Spirits</td></tr><tr><td>Charred Oak</td><td>Barrel interior burned to flavour whisky/rum (especially bourbon).</td><td>Spirits</td></tr><tr><td>Chateau</td><td>French term for an estate. Chateau is used most often in Bordeaux.</td><td>Wine</td></tr><tr><td>Choker Line</td><td>Short narrow section to balance keg dispense pressure/flow.</td><td>Multiple</td></tr><tr><td>Citrus Peel</td><td>Botanical adding fresh citrus notes to gin.</td><td>Spirits</td></tr><tr><td>Claret</td><td>A traditional English term for red wines from Bordeaux.</td><td>Wine</td></tr><tr><td>Clarifiers (Flocculants)</td><td>Aids to clear molasses wash before ferment.</td><td>Spirits</td></tr><tr><td>Clarifying Agents</td><td>Substances like isinglass used to clear beer.</td><td>Beer</td></tr><tr><td>Closed Top Vs Open Top Fermenters</td><td>Impacts ester production and infection risk.</td><td>Spirits</td></tr><tr><td>CNDP</td><td>Abbreviation for Chateauneuf du Pape. Also written as CDP.</td><td>Multiple</td></tr><tr><td>Cold Chain</td><td>Temperature-controlled distribution for beer.</td><td>Beer</td></tr><tr><td>Cold Crash</td><td>Rapid cooling post-fermentation to drop haze-forming particles.</td><td>Beer</td></tr><tr><td>Colheita</td><td>A tawny port from a single vintage. Instead of showing the number of years (such as 10-year-old, 20-year-old and so on), the label will give the vintage.</td><td>Wine</td></tr><tr><td>Collar (Headspace)</td><td>Space left in a cask/keg for conditioning and COâ‚‚.</td><td>Multiple</td></tr><tr><td>Column Still / Coffey Still</td><td>Continuous distillation system for high-purity spirits.</td><td>Multiple</td></tr><tr><td>Commission Order Processing</td><td>Buying and selling stock were the agent claims a commission from the supplier for goods sold to the customer. Goods can physically go direct from the supplier to customer or via an intermediary warehouse.</td><td>Multiple</td></tr><tr><td>Commodity Code</td><td>Government issues product group code used for international statistics and tax.</td><td>Multiple</td></tr><tr><td>Compound Gin</td><td>Gin made by blending spirit with botanical extracts.</td><td>Spirits</td></tr><tr><td>Conditioning</td><td>Maturation process to develop flavours.</td><td>Spirits</td></tr><tr><td>Congeners</td><td>Flavour compounds created during fermentation and ageing.</td><td>Multiple</td></tr><tr><td>Cooperage</td><td>Workshop crafting, repairing, and re-charring barrels.</td><td>Spirits</td></tr><tr><td>Copper Contact Time</td><td>Exposure to copper surfaces to bind sulphur compounds.</td><td>Spirits</td></tr><tr><td>Copper Still</td><td>Still made of copper, which removes sulphur compounds.</td><td>Spirits</td></tr><tr><td>Coriander Seed</td><td>Common gin botanical providing citrus/spice notes.</td><td>Spirits</td></tr><tr><td>Courtier</td><td>Broker in Bordeaux that acts as the intermediary between the chateau and the négociants.</td><td>Wine</td></tr><tr><td>Crã‰Mant</td><td>Sparkling wines made outside the Champagne region using the traditional method.</td><td>Wine</td></tr><tr><td>CRC</td><td>Cork and Capsule Condition: 'Cracked Capsule'.</td><td>Multiple</td></tr><tr><td>Cream Sherry</td><td>An artificially sweetened sherry.</td><td>Wine</td></tr><tr><td>CRU</td><td>This French word translates to growth and indicates a vineyard or group of vineyards that are recognised for quality. Cru is usually used alongside a quality level determined by the appellation rules such as premier cru or grand cru.</td><td>Wine</td></tr><tr><td>Crusted Port</td><td>Named for the crust, or deposit, which develops as the wine ages in the bottle. These wines are blends of several vintages.</td><td>Wine</td></tr><tr><td>Cubeb Berry</td><td>Peppery botanical with floral top notes.</td><td>Spirits</td></tr><tr><td>CUC</td><td>Cork and Capsule Condition: 'Cut Capsule'.</td><td>Multiple</td></tr><tr><td>Customer Reserve</td><td>See Paid Reserve.</td><td>Multiple</td></tr><tr><td>Customs Warehouse</td><td>UK warehouse authorised to hold alcoholic drinks, tobacco, and oils where customs duty payment is referred.</td><td>Multiple</td></tr><tr><td>Cuvã‰E</td><td>A French term, but increasingly seen on New World wine labels also. Denotes a wine of a specific blend or batch. In many cases this will also indicate a house speciality.</td><td>Wine</td></tr><tr><td>Cuvier</td><td>French term for where the vinification of the wine takes place.</td><td>Wine</td></tr><tr><td>DC</td><td>Cork and Capsule Condition: 'Depressed Cork'.</td><td>Multiple</td></tr><tr><td>DDP</td><td>Delivered Duty Paid. Signifies that the price quoted includes all the charges, including shipping, and any taxes as applicable up to the destination named by the buyer.</td><td>Multiple</td></tr><tr><td>Decoction Mash</td><td>Traditional method boiling a portion of mash to enhance maltiness.</td><td>Beer</td></tr><tr><td>Demerara Style</td><td>Guyanese heavy rum style with wooden still heritage.</td><td>Spirits</td></tr><tr><td>Dephlegmator</td><td>Reflux condenser controlling rectification in hybrid/column stills.</td><td>Spirits</td></tr><tr><td>Depletion</td><td>Data generated by distributors monthly that tracks sales and inventory depletions linked to a specific supplier. The report contains the following: beginning inventory, purchases, ending inventory, and depletions.</td><td>Multiple</td></tr><tr><td>DF</td><td>Duty Free. See IB / IN BOND.</td><td>Multiple</td></tr><tr><td>Diastatic Power</td><td>Enzyme strength in malt (°Lintner/°WK) to convert starches.</td><td>Beer</td></tr><tr><td>Distillation</td><td>Heating a liquid to separate alcohol from water and impurities.</td><td>Multiple</td></tr><tr><td>Distilled Gin (Eu Category)</td><td>Gin produced by redistilling in presence of botanicals.</td><td>Spirits</td></tr><tr><td>Distributor Incentive</td><td>Incentive provided to distributor in return for achieving predetermined sales goals.</td><td>Multiple</td></tr><tr><td>Do</td><td>Denominación de Origen. A Spanish term denoting quality wine from a designated area.</td><td>Wine</td></tr><tr><td>DOC</td><td>Denominazione di Origine Controllata. Below DOCG and equivalent to the French AOC.</td><td>Multiple</td></tr><tr><td>DOCA</td><td>Denominación de Origen Calificada. Highest classification for Spanish wine. Rioja and Priorat only.</td><td>Wine</td></tr><tr><td>DOCG</td><td>Denominazione di Origine Controllata e Garantita. Highest classification for quality Italian wines. For more on Italian wine and labelling laws.</td><td>Wine</td></tr><tr><td>Doorman Effect (Hop Creep)</td><td>Enzymes in dry hops restart fermentation, raising diacetyl.</td><td>Beer</td></tr><tr><td>Double Magnum</td><td>3 litre bottle.</td><td>Multiple</td></tr><tr><td>Dp</td><td>See Duty Paid.</td><td>Multiple</td></tr><tr><td>Drip Loss</td><td>Waste from faucets, over-pour, and spillage tracked for yield.</td><td>Multiple</td></tr><tr><td>Dry Hopping</td><td>Adding hops post-fermentation for aroma.</td><td>Beer</td></tr><tr><td>Dunder</td><td>Fermented backset used to enhance rum fermentation.</td><td>Spirits</td></tr><tr><td>Dunder Pit</td><td>Outdoor pit cultivating bacteria/yeast for high-ester ferments.</td><td>Spirits</td></tr><tr><td>Dunnage Vs Racked Warehouses</td><td>Traditional earthen-floor vs palletised storage.</td><td>Spirits</td></tr><tr><td>Duty Free</td><td>See IB / IN BOND.</td><td>Multiple</td></tr><tr><td>Duty Paid</td><td>Secure area for tax-declared alcoholic stock.</td><td>Multiple</td></tr><tr><td>Duty-Paid Stockroom</td><td>Secure area for tax-declared alcoholic stock.</td><td>Multiple</td></tr><tr><td>Earthy Base Notes</td><td>Angelica/orris/licorice forming gin’s backbone.</td><td>Spirits</td></tr><tr><td>EB</td><td>Estate Bottled.</td><td>Multiple</td></tr><tr><td>En Primeur</td><td>Means to buy/sell wine before it is bottled and/or released into the market. Some common examples of wines sold using this method include Bordeaux Classed Growths, top Burgundy and Rhone Valley wines, and port wines, among others.</td><td>Wine</td></tr><tr><td>Enology</td><td>The science of wine and winemaking (see “oenology”).</td><td>Wine</td></tr><tr><td>Entrainment</td><td>Liquid droplets carried up with vapour, causing smearing of cuts.</td><td>Spirits</td></tr><tr><td>Eq. Case</td><td>Unit of measure equal to a traditional 12 bottle case (12x75cl). Allows comparison of units across different formats.</td><td>Multiple</td></tr><tr><td>Esterification</td><td>Chemical reaction in rum creating fruity aromas.</td><td>Spirits</td></tr><tr><td>Esters Per Hl Aa</td><td>Measure used to classify ester intensity in rum.</td><td>Spirits</td></tr><tr><td>ETT</td><td>Last pints on a cask/keg; higher risk of off-flavours.</td><td>Multiple</td></tr><tr><td>Excellar Order Processing</td><td>See Drop Shipment.</td><td>Multiple</td></tr><tr><td>Excise Warehouse</td><td>Warehouse authorised to hold alcoholic drinks, tobacco, and oils where excise duty payment is referred.</td><td>Multiple</td></tr><tr><td>Expression Window</td><td>ABV range where botanical oils remain soluble/clear.</td><td>Spirits</td></tr><tr><td>Faints Receiver</td><td>Vessel collecting tails for re-distillation.</td><td>Spirits</td></tr><tr><td>FAN</td><td>Nutrient pool yeast needs for healthy fermentation.</td><td>Beer</td></tr><tr><td>Feints</td><td>Tails fraction saved for re-distillation in spirit run.</td><td>Spirits</td></tr><tr><td>Fermentation</td><td>Yeast converts sugars to alcohol and flavour compounds.</td><td>Multiple</td></tr><tr><td>Fermentation Time (Hours)</td><td>Longer ferments often yield fruitier congeners.</td><td>Spirits</td></tr><tr><td>FG</td><td>Sugar density after fermentation.</td><td>Multiple</td></tr><tr><td>Field-To-Flask Traceability</td><td>Batch tracking from raw material to bottle.</td><td>Spirits</td></tr><tr><td>Filtration</td><td>Removing impurities or colour after distillation.</td><td>Multiple</td></tr><tr><td>Fino</td><td>A style of sherry that is the driest and most pale in colour.</td><td>Wine</td></tr><tr><td>First Growths</td><td>Term for the absolute top Bordeaux wines, as defined by the French Government in the official 1855 Classification of Bordeaux wine.</td><td>Wine</td></tr><tr><td>FL</td><td>Label Condition: 'Faded Label'.</td><td>Multiple</td></tr><tr><td>Flagship Beer</td><td>A brewery’s main or best-known beer.</td><td>Beer</td></tr><tr><td>Floor Malting</td><td>Traditional manual germination method on malting floors.</td><td>Spirits</td></tr><tr><td>Flow Control Tap</td><td>Faucet allowing on-the-fly restriction for perfect pour.</td><td>Multiple</td></tr><tr><td>Foam Breaker</td><td>Mechanical/chemical aid preventing puking in the still.</td><td>Spirits</td></tr><tr><td>FOB</td><td>'Free on Board'. Where purchases are legally owned by the buyer at the point the goods are delivered on board a ship or aeroplane. Typically for goods coming from Australia, New Zealand and the Americas.</td><td>Multiple</td></tr><tr><td>Forced Carbonation</td><td>Injecting CO2 under pressure.</td><td>Multiple</td></tr><tr><td>Foreshots / Heads</td><td>Volatile early distillation fractions removed for safety/quality.</td><td>Multiple</td></tr><tr><td>Fortified</td><td>A wine that is stabilised by the addition of spirits, typically made of neutral, clear grape brandy. For example, about 30% of Port wine is spirit, which raises the ABV to 20%.</td><td>Multiple</td></tr><tr><td>Fresh Vs Dried Citrus</td><td>Impacts brightness, pith bitterness, and oil stability.</td><td>Spirits</td></tr><tr><td>Frizzante</td><td>An Italian wine with a lighter sparkle than Spumante. Sometimes also referred to as 'semi-sparkling'.</td><td>Wine</td></tr><tr><td>Futures</td><td>See En Primeur.</td><td>Multiple</td></tr><tr><td>Gabf Style</td><td>Reference to US Great American Beer Festival style guidelines.</td><td>Beer</td></tr><tr><td>Gas Management Panel</td><td>Cellar manifold controlling COâ‚‚/Nâ‚‚ blends across lines.</td><td>Multiple</td></tr><tr><td>Gcc</td><td>Grand Cru.</td><td>Wine</td></tr><tr><td>GCC</td><td>Grand Cru Classé. Seen on Bordeaux classed-growth labels.</td><td>Wine</td></tr><tr><td>Glass Froster</td><td>Chiller for frozen glassware (for lagers/RTDs where legal).</td><td>Multiple</td></tr><tr><td>Glucoamylase</td><td>Enzyme used to create highly attenuated “Brut”/dry beers.</td><td>Beer</td></tr><tr><td>Grain Whisky (Scotch)</td><td>Whisky from grains in column stills, lighter character.</td><td>Spirits</td></tr><tr><td>Grain-To-Glass Gin</td><td>Producer ferments and distils their own neutral spirit.</td><td>Spirits</td></tr><tr><td>Grand Arã´Me</td><td>Extremely high-ester rum style for blending.</td><td>Spirits</td></tr><tr><td>Grand Cru Classe</td><td>French term for use in Classification’s, for example, there are Five Growths in the Medoc that are all Grand Cru Classe. The term is also used in the Classification of St. Emilion.</td><td>Wine</td></tr><tr><td>Gravity Dispense</td><td>Serving beer directly from a cask via gravity.</td><td>Multiple</td></tr><tr><td>Growler</td><td>Refillable takeaway beer container.</td><td>Beer</td></tr><tr><td>GSL</td><td>Label Condition: 'Glue-Stained Label'.</td><td>Multiple</td></tr><tr><td>Guest Ale</td><td>Rotating beer from an external brewery.</td><td>Beer</td></tr><tr><td>Half/Demi</td><td>0.375 litre bottle.</td><td>Multiple</td></tr><tr><td>Haze</td><td>Cloudiness in beer from proteins, hops, or yeast.</td><td>Beer</td></tr><tr><td>Head</td><td>Foam on top of beer.</td><td>Beer</td></tr><tr><td>Heads/Tails Recycling</td><td>Re-distilling unwanted fractions to recover usable alcohol.</td><td>Multiple</td></tr><tr><td>Hearts / Middle Cut</td><td>Clean central portion of distillation used for the final spirit.</td><td>Spirits</td></tr><tr><td>Hectare</td><td>Term of land measurement that is equal to 2.47 acres of land. All French vineyards are measured in hectares.</td><td>Multiple</td></tr><tr><td>Hectolitre</td><td>Term of measurement for liquid that for example is equal to 100 litres to 2.64 gallons. Yields are arrived at by measuring the number of hectolitres per hectare in all French and most European vineyards. In America, it is counted by the number of tons per acre. A hectolitre produces roughly 10 cases of wine.</td><td>Wine</td></tr><tr><td>High Wines</td><td>Final spirit after second distillation.</td><td>Spirits</td></tr><tr><td>High-Brix Ferment</td><td>Elevated sugar concentration impacting yeast stress/esters.</td><td>Spirits</td></tr><tr><td>Hop</td><td>Flower that adds bitterness, flavour, and aroma.</td><td>Multiple</td></tr><tr><td>Hot-Cut/Cold-Cut</td><td>Timing of spirit cut determining weight vs brightness.</td><td>Spirits</td></tr><tr><td>HSA</td><td>Oxygen pickup during hot stages causing staling later.</td><td>Beer</td></tr><tr><td>Ht / Hors-Taxe</td><td>French for 'excluding tax'. Another way of specifying this is to say 'plus applicable taxes'.</td><td>Multiple</td></tr><tr><td>Hydrometer Correction</td><td>Temperature-corrected density readings for proofing.</td><td>Spirits</td></tr><tr><td>IB / In Bond</td><td>IB or I/B: 'In Bond'. Refers to wines stored in bonded warehouses or storage facilities, which are exempt from certain taxes. These also do not incur any taxes if bought or sold while still in bond. Another important feature of 'in bond' pricing is that if someone chooses to have the wine delivered at a later date, the tax is payable on the original sale price of the wine and not the current market value.</td><td>Multiple</td></tr><tr><td>IBU</td><td>Measures beer bitterness based on hop acids.</td><td>Beer</td></tr><tr><td>Ibu Contribution By Addition</td><td>Predicted bitterness from each timed hop addition.</td><td>Beer</td></tr><tr><td>Ice Wine</td><td>Wines produced from grapes that have been naturally frozen while still on the vine. The idea is to separate the frozen water during pressing, leaving behind a liquid with higher dissolved sugars and other solids which do not freeze. Inniskillin Riesling Niagara Peninsula Ice Wine.</td><td>Multiple</td></tr><tr><td>IGP</td><td>Indication Géographique Protégée, the EU term for VDP (Vin de Pays). A French country wine which comes from a broad designated area and is of lower quality than AOC wines.</td><td>Wine</td></tr><tr><td>IGT</td><td>Indicazione Geografica Tipica. Denotes wine from a specific region within Italy. Many of the finest wines in Italy may be labelled IGT to avoid DOC or DOCG regulations.</td><td>Wine</td></tr><tr><td>Imperial</td><td>6 litre bottle.</td><td>Multiple</td></tr><tr><td>In-Barrel Loss Profile</td><td>Yearly evaporation/absorption curve for each warehouse.</td><td>Spirits</td></tr><tr><td>Isinglass</td><td>Finings used mainly in cask ale.</td><td>Multiple</td></tr><tr><td>Iso-Alpha Acids</td><td>Bittering compounds formed when alpha acids are boiled.</td><td>Beer</td></tr><tr><td>Jeroboam</td><td>3.0/4.5 litre bottle.</td><td>Multiple</td></tr><tr><td>Juniper</td><td>Primary botanical defining gin flavour.</td><td>Spirits</td></tr><tr><td>Keg Beer</td><td>Filtered/pasteurised beer served under pressure.</td><td>Beer</td></tr><tr><td>Key Botanical Stack</td><td>Core trio (juniper, coriander, angelica) defining classic style.</td><td>Spirits</td></tr><tr><td>Kilderkin / Firkin</td><td>Traditional UK cask sizes.</td><td>Spirits</td></tr><tr><td>Kiln</td><td>Chamber used to dry malted barley.</td><td>Multiple</td></tr><tr><td>Knockout</td><td>Transfer of hot wort from kettle to chiller/fermenter.</td><td>Beer</td></tr><tr><td>Kosher</td><td>Wines produced according to Jewish dietary laws.</td><td>Multiple</td></tr><tr><td>Krausen</td><td>Foamy head during fermentation.</td><td>Multiple</td></tr><tr><td>Lacing</td><td>Foam residue on the glass.</td><td>Multiple</td></tr><tr><td>Landed Cost</td><td>Landed cost represents the total cost of an item on its journey from the supplier to your warehouse and any internal movements after that. It includes the direct cost for the goods from the supplier plus costs like freight, insurance, RH&#x26;D, Import document charges, duties etc.</td><td>Multiple</td></tr><tr><td>Late Harvest</td><td>Late harvest wine is wine made from grapes left on the vine longer than usual. Late harvest is usually an indication of a sweet dessert wine, such as late harvest Riesling. Late harvest grapes are often more similar to raisins, but have been naturally dehydrated while on the vine.</td><td>Wine</td></tr><tr><td>Lauter Vs Mash Filter</td><td>Two methods of wort/wash separation impacting yield.</td><td>Spirits</td></tr><tr><td>Lautering</td><td>Separating wort from grain husks.</td><td>Beer</td></tr><tr><td>LBV</td><td>It includes the price of goods, shipment costs, insurance fees, customs duties, and any other charges incurred along the way.</td><td>Multiple</td></tr><tr><td>Lieu-Dit</td><td>French term for a named vineyard. Used to emphasize a vineyard's status. E.g. Lieu-dit Les Poyeux Saumur Champigny AOC.</td><td>Multiple</td></tr><tr><td>Limited Release</td><td>A marketing tool used to indicate a wine of higher quality because of lower production; it has no legal significance.</td><td>Wine</td></tr><tr><td>Line Balance</td><td>Matching pressure, temperature, and restriction to avoid fob/foam.</td><td>Multiple</td></tr><tr><td>Line Cleaning</td><td>Cleaning of beer lines to ensure quality.</td><td>Beer</td></tr><tr><td>LL</td><td>Label Condition: 'Loose Label'.</td><td>Multiple</td></tr><tr><td>London Dry Gin</td><td>Style requiring natural botanicals and no added sweetness.</td><td>Multiple</td></tr><tr><td>Lot #</td><td>Lot Number. An identification number allotted to a set of wines to be sold as a lot.</td><td>Multiple</td></tr><tr><td>Louching</td><td>Clouding when essential oils precipitate at low ABV or with ice.</td><td>Spirits</td></tr><tr><td>Low Wines</td><td>First distillate from wash, around 20 - 25% ABV.</td><td>Spirits</td></tr><tr><td>Lyne Arm Angle</td><td>Still head geometry influencing reflux and spirit style.</td><td>Spirits</td></tr><tr><td>Mã‰Thode Traditionnelle</td><td>Traditional method of producing quality sparkling wines that involves a second fermentation in the bottle.</td><td>Multiple</td></tr><tr><td>Magnum</td><td>1.5 litre bottle.</td><td>Multiple</td></tr><tr><td>Malting</td><td>Sprouting and drying barley to prepare it for mashing.</td><td>Multiple</td></tr><tr><td>Manzanilla</td><td>A sherry matured in the Spanish coastal town of Sanlúcarxxxx de Barrameda. A distinct characteristic of this wine is its salty tang.</td><td>Wine</td></tr><tr><td>Margin</td><td>Profit percentage based on the sales price. For example, a wholesaler will describe a case costing $15 that sells for $20 as having 25 percent margin. Sometimes confused with markup.</td><td>Multiple</td></tr><tr><td>Marie Jeanne</td><td>2.25 litre bottle.</td><td>Multiple</td></tr><tr><td>Markup</td><td>Profit based on cost. For example, a retailer will describe a case costing $15, which sells for $20, as having a 33 percent markup. Sometimes confused with margin. See also: cost of goods, margin.</td><td>Multiple</td></tr><tr><td>Marrying Tun</td><td>Vessel blending multiple casks to integrate before bottling.</td><td>Spirits</td></tr><tr><td>Mash</td><td>Mix of crushed grains and hot water extracting fermentable sugars.</td><td>Multiple</td></tr><tr><td>Mash Out</td><td>Raising mash to xxxx~76–78 °C to halt enzymatic activity.</td><td>Beer</td></tr><tr><td>Mash Tun</td><td>Vessel used for mashing grains in hot water.</td><td>Multiple</td></tr><tr><td>Melchior</td><td>18 litre bottle.</td><td>Multiple</td></tr><tr><td>Melchizedek</td><td>30 litre bottle.</td><td>Multiple</td></tr><tr><td>Mercaptans Management</td><td>Copper contact to mitigate sulphury notes pre-botanicals.</td><td>Spirits</td></tr><tr><td>Meritage</td><td>A term mostly used in the US for a style of blended red wine made from the noble grape varieties of Bordeaux, namely Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot.</td><td>Wine</td></tr><tr><td>Methuselah</td><td>6 litre bottle.</td><td>Multiple</td></tr><tr><td>METS</td><td>Bar QA checklist.</td><td>Multiple</td></tr><tr><td>Mind</td><td>Mind share. Degree of focus upon or attention devoted to a product or group of products by a distributor.</td><td>Multiple</td></tr><tr><td>Mis En Bouteille Dans Nos Caves</td><td>Mis en Bouteille dans nos Caves, Mis en Bouteille dans nos Chais: 'Bottled in our cellars'.</td><td>Multiple</td></tr><tr><td>Mise En Bouteille a La Propriã‰Tã‰xxxx</td><td>French term meaning bottled at the property.</td><td>Multiple</td></tr><tr><td>Mise En Bouteille Au Domaine</td><td>Estate bottled. Mostly seen on Burgundy wine labels.</td><td>Wine</td></tr><tr><td>Molasses</td><td>Thick sugar by-product used widely in rum production.</td><td>Spirits</td></tr><tr><td>Muck</td><td>Concentrated acidic residue added to fermentations (Jamaican tradition).</td><td>Spirits</td></tr><tr><td>Muscovado</td><td>Unrefined sugar used as a distinctive fermentable.</td><td>Spirits</td></tr><tr><td>MW</td><td>A prestigious title for a person that has studied and passed the Masters of Wine examination.</td><td>Wine</td></tr><tr><td>Natural Carbonation</td><td>CO2 created during secondary fermentation.</td><td>Multiple</td></tr><tr><td>Navy Strength Gin</td><td>High-proof gin, typically 57% ABV.</td><td>Spirits</td></tr><tr><td>NC</td><td>Cork and Capsule Condition: 'Nicked Capsule'.</td><td>Multiple</td></tr><tr><td>Nebuchadnezzar</td><td>15 litre bottle.</td><td>Multiple</td></tr><tr><td>Negociant</td><td>Négociants are like wholesalers. Most Bordeaux chateaux do not sell wine to customers. In almost every case, they only sell their wine to Négociants who agree to purchase the wine in every vintage. Négociants resell the wine to a myriad of clients for examples, importers, wholesalers, large merchants etc.</td><td>Wine</td></tr><tr><td>Neipa Water Profile</td><td>High chloride:sulfate ratio to enhance softness/juice.</td><td>Beer</td></tr><tr><td>Neroli/Bitter Orange</td><td>Floral/citrus elements in Mediterranean gin profiles.</td><td>Spirits</td></tr><tr><td>New Make Spirit</td><td>Clear spirit straight off the still before ageing.</td><td>Spirits</td></tr><tr><td>Nitro Beer</td><td>Beer infused with nitrogen for a creamy texture.</td><td>Beer</td></tr><tr><td>Noble Rot</td><td>See Botrytis.</td><td>Wine</td></tr><tr><td>NOC</td><td>Cork and Capsule Condition: 'No Capsule'.</td><td>Multiple</td></tr><tr><td>NOL</td><td>Label Condition: 'No Label'.</td><td>Multiple</td></tr><tr><td>Nose (Sensory Panel)</td><td>Organoleptic team determining cut points/quality.</td><td>Spirits</td></tr><tr><td>Nosing Pyramid</td><td>Structured approach to aroma (top notes, heart, base).</td><td>Spirits</td></tr><tr><td>Oak Regime</td><td>Mix of cask sizes (200 L, 250 L, 500 L) for profile complexity.</td><td>Spirits</td></tr><tr><td>OC</td><td>Condition: 'Original Case'.</td><td>Multiple</td></tr><tr><td>Oenophobia</td><td>The fear of wine.</td><td>Wine</td></tr><tr><td>Off Trade</td><td>Off Trade is industry jargon for the types of venues and premises alcohol is sold to. Off-trade refers to places that retail spirits for off-premise consumption (supermarkets, off-licences, shops, online-stores). See also On Trade.</td><td>Multiple</td></tr><tr><td>Off-Flavour</td><td>Undesirable taste from faults or contamination.</td><td>Multiple</td></tr><tr><td>OG</td><td>Sugar density in wort before fermentation.</td><td>Beer</td></tr><tr><td>OHK</td><td>Stands for 'Originalholzkiste', the German for OWC.</td><td>Multiple</td></tr><tr><td>Old Wooden Pot/Column</td><td>Historic wooden stills (e.g., Port Mourant, Versailles).</td><td>Spirits</td></tr><tr><td>Oloroso</td><td>A sherry oxidatively aged for a long time, resulting in a dark and rich wine.</td><td>Wine</td></tr><tr><td>On Trade</td><td>On Trade is industry jargon types of venues and premises alcohol is sold to. On-trade refers to places that retail spirits for on-premise consumption (bars, restaurants, hotels, nightclubs). See also Off Trade.</td><td>Multiple</td></tr><tr><td>OOS</td><td>Out of Stock.</td><td>Multiple</td></tr><tr><td>Organic</td><td>In very general terms, a wine made without using any chemicals, but the use of the word 'Organic' on wine labels is strictly regulated by the wine laws of a particular country.</td><td>Wine</td></tr><tr><td>Orris Root</td><td>Fixative enhancing longevity and integration of aromas.</td><td>Spirits</td></tr><tr><td>OWC</td><td>Original Wooden Case. Normally indicates wines that come in wooden cases and bear some form of identification of the estate or the producer. Quite a widespread practice for premium wines.</td><td>Multiple</td></tr><tr><td>Paid Reserve</td><td>Stock owned by a client and held for safekeeping by the wine merchant in a temperature-controlled warehouse.</td><td>Wine</td></tr><tr><td>Pallet</td><td>Usually shrink-wrapped stack of cases on a wooden pallet.</td><td>Multiple</td></tr><tr><td>Parrot</td><td>Inline hydrometer chamber reading spirit proof during run.</td><td>Spirits</td></tr><tr><td>PC</td><td>Cork and Capsule Condition: 'Protruding Cork'.</td><td>Multiple</td></tr><tr><td>Peat Smoke</td><td>Burned peat used to dry malt, adding smoky flavour.</td><td>Multiple</td></tr><tr><td>Pectin Haze</td><td>Haze from fruit additions; treated with pectinase.</td><td>Beer</td></tr><tr><td>Peel Cut (Zest Vs Whole Peel)</td><td>Determines limonene vs pith bitterness.</td><td>Spirits</td></tr><tr><td>Pegging (Cask)</td><td>Wooden/soft peg management to control conditioning.</td><td>Multiple</td></tr><tr><td>Ph Management (Rum)</td><td>Acidified ferments (~pH 4.5–5) to favour ester formation.</td><td>Spirits</td></tr><tr><td>Pink Gin (Modern)</td><td>Gin with fruit/flavour additions post-distillation.</td><td>Spirits</td></tr><tr><td>Pint / Half / Third</td><td>Standard UK pub serving sizes.</td><td>Multiple</td></tr><tr><td>Pitch Rate</td><td>Amount of yeast added per mL/°P; affects health and flavour.</td><td>Beer</td></tr><tr><td>Plu Mapping</td><td>Linking products to till buttons/SKUs to reduce ringing errors.</td><td>Multiple</td></tr><tr><td>POP</td><td>Point-of-purchase materials.</td><td>Multiple</td></tr><tr><td>Pop / Point-Of-Purchase</td><td>Refers to promotional items such as cards, posters, coasters, stickers, etc. placed in a retail environment.</td><td>Multiple</td></tr><tr><td>Pop And Pour</td><td>Common method of opening a wine bottle by the act of simply removing the cork and pouring the wine. Popped and poured wines are not decanted.</td><td>Wine</td></tr><tr><td>Pos / Point-Of-Sale</td><td>Refers to promotional items such as cards, posters, coasters, stickers, etc. placed in a retail environment.</td><td>Multiple</td></tr><tr><td>Posi-Pour</td><td>Calibrated pour spout ensuring standard measures.</td><td>Multiple</td></tr><tr><td>Post-Still Rectification</td><td>Re-distilling to polish a heavy botanical load.</td><td>Spirits</td></tr><tr><td>Pot Still</td><td>Batch distillation vessel, common in whisky and rum.</td><td>Spirits</td></tr><tr><td>Poteen/Poã­Tã­N</td><td>Traditional Irish unaged spirit (now a legal category).</td><td>Spirits</td></tr><tr><td>PPM</td><td>Measure of peat smoke intensity in malt.</td><td>Spirits</td></tr><tr><td>PPU</td><td>Price Per Unit.</td><td>Multiple</td></tr><tr><td>Pre-Arrival</td><td>Wine sold as 'Futures' or 'En primeur'. See En Primeur.</td><td>Wine</td></tr><tr><td>Premier Cru</td><td>Premier Cru or 1er Cru – Bordeaux growth classification, see Bordeaux first growths.</td><td>Wine</td></tr><tr><td>Price Ladder</td><td>Graduated pricing across sizes/styles/ABVs to protect margin.</td><td>Multiple</td></tr><tr><td>Primary Fermentation</td><td>Initial phase where most sugars are consumed.</td><td>Multiple</td></tr><tr><td>Primat</td><td>27 litre bottle.</td><td>Multiple</td></tr><tr><td>Proof</td><td>Measure of alcohol strength.</td><td>Multiple</td></tr><tr><td>Proofing The Ice</td><td>Checking ice clarity/contamination risk for premium serves.</td><td>Multiple</td></tr><tr><td>Proofing Water Quality</td><td>Low-mineral water to avoid haze and flavour shift.</td><td>Spirits</td></tr><tr><td>Proprietory Blend</td><td>A generic term used to denote a wine made using more than one grape variety. More specifically, the blend should consist of grape varieties native to the region.</td><td>Wine</td></tr><tr><td>Puking</td><td>Foamy wash surging into the lyne arm, contaminating distillate.</td><td>Spirits</td></tr><tr><td>PX</td><td>Stands for the grape variety Pedro Ximénez. A luscious sherry mostly produced from semi-dried grapes.</td><td>Wine</td></tr><tr><td>QBA</td><td>Qualitätswein bestimmter Anbaugebiete. This is the second-level German classification for quality wines within a designated region.</td><td>Multiple</td></tr><tr><td>QMP</td><td>Qualitätswein mit Prädikat. A term applied to top German wines which means 'quality wine with special characteristics'. To qualify for this level, the grapes must meet minimum ripeness levels.</td><td>Wine</td></tr><tr><td>QPR</td><td>Quality, price ratio. A way to value a wine. Most of the time, this is for value wines.</td><td>Wine</td></tr><tr><td>Quarter</td><td>0.25 litre bottle.</td><td>Multiple</td></tr><tr><td>RBT</td><td>Small-scale bench trials adjusting botanical weights.</td><td>Spirits</td></tr><tr><td>Rectification</td><td>Further purification through repeated distillation.</td><td>Multiple</td></tr><tr><td>Rectification Plates</td><td>Perforated/tray sections increasing reflux/purity.</td><td>Spirits</td></tr><tr><td>Reflux Ratio</td><td>Portion of condensed vapour returned vs taken off as product.</td><td>Spirits</td></tr><tr><td>Rehoboam</td><td>4.5 litre bottle.</td><td>Multiple</td></tr><tr><td>Rental</td><td>See Cellarage.</td><td>Multiple</td></tr><tr><td>Re-Racking</td><td>Moving spirit to a new cask to change maturation trajectory.</td><td>Spirits</td></tr><tr><td>Reserva</td><td>A Spanish wine term that's used to describe a wine that's been aged for longer than the standard denomination. Aging varies from region to region.</td><td>Wine</td></tr><tr><td>Reserve</td><td>Often an aged wine. In more general terms, it can also suggest a higher quality.</td><td>Wine</td></tr><tr><td>Ruby Port</td><td>An inexpensive style of port made by blending wines from more than one vintage and aged for a short period of time before bottling.</td><td>Wine</td></tr><tr><td>Rum</td><td>Spirit made from sugarcane derivatives.</td><td>Spirits</td></tr><tr><td>Rum Categories</td><td>Input-based classification. (Sugarcane, Molasses, Blend)</td><td>Spirits</td></tr><tr><td>Salmanazar</td><td>9 litre bottle.</td><td>Multiple</td></tr><tr><td>Sample Allowance</td><td>Allowance for distributor to give away samples of a new brand or line extension. Often co-sponsored with producer.</td><td>Multiple</td></tr><tr><td>Sangelica (Seed)</td><td>Angelica seed variant imparting brighter spice than root.</td><td>Spirits</td></tr><tr><td>Satellite Appleations</td><td>Various small appellations located in the Right Bank that are close to, but not in St. Emilion.</td><td>Multiple</td></tr><tr><td>SCL</td><td>Label Condition: 'Scuffed Label'.</td><td>Multiple</td></tr><tr><td>SDC</td><td>Cork and Capsule Condition: 'Slightly Depressed Cork'.</td><td>Multiple</td></tr><tr><td>Seasonal Beer</td><td>Brewed for a specific time of year.</td><td>Multiple</td></tr><tr><td>Secondary Fermentation</td><td>Slow conditioning phase after primary fermentation.</td><td>Multiple</td></tr><tr><td>Sekt</td><td>German term for sparkling wines.</td><td>Multiple</td></tr><tr><td>Session Beer</td><td>Low-ABV beer designed for extended drinking.</td><td>Beer</td></tr><tr><td>Settling Tank</td><td>Vessel allowing oils/solids to separate before bottling.</td><td>Spirits</td></tr><tr><td>Seville Orange</td><td>Bitter orange commonly used in classic dry gins.</td><td>Spirits</td></tr><tr><td>SGN</td><td>Sélection de Grains Nobles. A quality classification in Alsace which literally means 'select harvesting of berries affected by the noble rot'. Zind-Humbrecht Tokay Pinot Gris Heimbourg SGN Alsace.</td><td>Wine</td></tr><tr><td>Single Estate Rum</td><td>Cane grown, milled, fermented, distilled on one site.</td><td>Spirits</td></tr><tr><td>Single Grain</td><td>Whisky from one distillery using grains other than malted barley.</td><td>Spirits</td></tr><tr><td>Single Malt</td><td>Whisky made at one distillery from malted barley only.</td><td>Spirits</td></tr><tr><td>Single Pot Still (Ireland)</td><td>Mash bill of malted + unmalted barley in pot stills.</td><td>Spirits</td></tr><tr><td>Single Quinta Vintage Port</td><td>A house specialty and a high-quality port wine made from grapes sourced from vineyards which normally produce the fruits for vintage ports. In other words, a Single Quinta Vintage Port will be produced in a particular year considered to be very good but not exceptional, when a vintage can be declared.</td><td>Wine</td></tr><tr><td>Single Vineyard</td><td>Wines produced from grapes grown in one single vineyard, instead of multiple vineyard sites.</td><td>Multiple</td></tr><tr><td>Slip Sheet</td><td>Plastic sheet cases are placed on, typically when transported over long distance to maximise the space available on a container.</td><td>Multiple</td></tr><tr><td>SO2</td><td>Chemical compound shorthand for sulphur dioxide, a gas which is used as a preservative agent to help avoid oxidation.</td><td>Multiple</td></tr><tr><td>Solera Statement (Regulatory)</td><td>Age statements in solera systems aren’t the oldest cask age.</td><td>Spirits</td></tr><tr><td>Sommelier</td><td>A wine butler; also used to denote a certified wine professional.</td><td>Wine</td></tr><tr><td>SOS</td><td>Cork and Capsule Condition: 'Signs of Seepage'.</td><td>Multiple</td></tr><tr><td>Sour Mash Process</td><td>Adding backset to stabilise pH and flavour (bourbon/rye).</td><td>Spirits</td></tr><tr><td>Sparging</td><td>Rinsing grains to extract remaining sugars.</td><td>Multiple</td></tr><tr><td>SPC</td><td>Cork and Capsule Condition: 'Slightly Protruding Cork'.</td><td>Multiple</td></tr><tr><td>Spiced Rum (Legal)</td><td>Rum with natural flavouring/spices; often sweetened.</td><td>Spirits</td></tr><tr><td>Spirit Safe</td><td>Locked control box for managing spirit cuts.</td><td>Spirits</td></tr><tr><td>Spirit Safeguard (Lockout)</td><td>Compliance lock on spirit safe (legal oversight).</td><td>Spirits</td></tr><tr><td>Spumante</td><td>Italian term meaning sparkling.</td><td>Multiple</td></tr><tr><td>Standard Bottle</td><td>0.75 litre bottle.</td><td>Multiple</td></tr><tr><td>Steam Jacket Control</td><td>Even heat to avoid scorching botanical charges.</td><td>Spirits</td></tr><tr><td>Steeping / Maceration</td><td>Soaking botanicals in spirit before distillation.</td><td>Spirits</td></tr><tr><td>Stillage Recycling</td><td>Reuse of pot ale for nutrient and flavour carryover.</td><td>Spirits</td></tr><tr><td>STL</td><td>Label Condition: 'Stained Label'.</td><td>Multiple</td></tr><tr><td>Suds Loss Allowance</td><td>Policy threshold for acceptable beer wastage.</td><td>Multiple</td></tr><tr><td>Sulphur Compounds</td><td>Reduced via copper; mismanaged can cause rubber notes.</td><td>Spirits</td></tr><tr><td>Super Second</td><td>The term for Second Growth Bordeaux wines that are considered to be so good, they are better than most Second Growths, but not quite at the level of First Growth Bordeaux.</td><td>Wine</td></tr><tr><td>Sweet Mash</td><td>Fermentation without adding backset; cleaner profile than sour mash.</td><td>Spirits</td></tr><tr><td>Tails / Feints</td><td>Late distillation fractions with heavier compounds.</td><td>Multiple</td></tr><tr><td>Tails-Heavy Blend</td><td>Intentional inclusion of late fractions for body/esters.</td><td>Spirits</td></tr><tr><td>TAL</td><td>Label Condition: 'Tattered Label'.</td><td>Multiple</td></tr><tr><td>Tap / Draught</td><td>Beer served from a tap.</td><td>Beer</td></tr><tr><td>Tap Rotation Schedule</td><td>Planned cadence for guest lines and seasonal changes.</td><td>Multiple</td></tr><tr><td>Tawny Port</td><td>A port wine aged for a long period in wooden barrels with some oxygen contact (oxidation), resulting in a wine which attains a golden-brown colour – hence the name tawny. On the label, the name of a wine is often preceded by the average age of the blend.</td><td>Wine</td></tr><tr><td>TBA</td><td>Trockenbeerenauslese. 'Dry berry selection'. These grapes are left on the vine for the longest period of time, which helps them reach a raisin-like state – resulting in wines that are extremely concentrated and sweet. J.J. Prüm Wehlener Sonnenuhr TBA 1959.</td><td>Multiple</td></tr><tr><td>Tc / Tout Compris</td><td>French term for 'all inclusive'. May also be referred as 'TTC' or 'Tariffs Tout Compris', meaning 'all-inclusive price'.</td><td>Multiple</td></tr><tr><td>Tenuta</td><td>Italian for estate.</td><td>Multiple</td></tr><tr><td>Thermal Gradient</td><td>Temperature distribution along column affecting separation.</td><td>Spirits</td></tr><tr><td>Third Growth</td><td>Term for chateau in the 1855 Classification of the Medoc that earned the Third highest level of classification.</td><td>Wine</td></tr><tr><td>Through-The-Wall Cooler</td><td>Remote evaporator chilling cellar/beer room.</td><td>Multiple</td></tr><tr><td>TL</td><td>Label Condition: 'Torn Label'.</td><td>Multiple</td></tr><tr><td>Toasting</td><td>Gently heating barrel interiors to release wood sugars.</td><td>Multiple</td></tr><tr><td>Tropical Angel’S Share</td><td>6–12% annual loss typical in hot climates.</td><td>Spirits</td></tr><tr><td>TSL</td><td>Label Condition: 'Tissue Stained Label'.</td><td>Multiple</td></tr><tr><td>TTO</td><td>Event dedicating multiple lines to a single brewery/brand.</td><td>Multiple</td></tr><tr><td>Unfiltered</td><td>A wine which has not been filtered, to preserve its primary fruit characters.</td><td>Wine</td></tr><tr><td>Vapour Basket Saturation</td><td>Managing load to prevent channeling and oil pooling.</td><td>Spirits</td></tr><tr><td>Vapour Infusion</td><td>Method where spirit vapour passes through botanicals.</td><td>Spirits</td></tr><tr><td>VAT</td><td>Value Added Tax. Similar to GST (Goods and Services Tax) is a tax levied on value added to the wine during different stages of production and selling.</td><td>Wine</td></tr><tr><td>VDN</td><td>Vin Doux Naturel. Literally, a wine with a high level of natural (residual) sugar, achieved by fortifying the wine before the fermentation is finished.</td><td>Wine</td></tr><tr><td>VDT</td><td>Vin de Table or Vino da Tavola. Basic table wine.</td><td>Wine</td></tr><tr><td>Veilles Vignes</td><td>French for 'old vines'.</td><td>Multiple</td></tr><tr><td>Vendu A L'Unite</td><td>French term meaning 'sold as a unit'.</td><td>Multiple</td></tr><tr><td>Vessel Cip</td><td>Clean-in-place cycle for stills, condensers, and lines.</td><td>Spirits</td></tr><tr><td>Vintage</td><td>The specific year the grapes were harvested.</td><td>Multiple</td></tr><tr><td>Vintage Port</td><td>The best quality of port wine, made only in exceptional years. These wines age in the bottle for decades.</td><td>Wine</td></tr><tr><td>Viticulture</td><td>The study and act of grape growing.</td><td>Multiple</td></tr><tr><td>Vitification</td><td>The act of grape growing.</td><td>Multiple</td></tr><tr><td>Warehouse / Dunnage House</td><td>Building where casks are stored.</td><td>Multiple</td></tr><tr><td>Wash</td><td>Fermented liquid (beer-like) ready for distillation.</td><td>Beer</td></tr><tr><td>Wash Charger (Rum)</td><td>Vessel dosing still with measured wash volumes.</td><td>Spirits</td></tr><tr><td>Wash Charger (Whisky)</td><td>Vessel feeding wash to the wash still.</td><td>Spirits</td></tr><tr><td>Washback</td><td>Fermentation vessel for creating wash.</td><td>Spirits</td></tr><tr><td>WASL</td><td>Label Condition: 'Water-Stained Label'.</td><td>Multiple</td></tr><tr><td>Wastage Log</td><td>Daily record of ullage and reasons (quality, training, events).</td><td>Multiple</td></tr><tr><td>WC</td><td>Cork and Capsule Condition: 'Wrinkled Capsule'.</td><td>Multiple</td></tr><tr><td>WET</td><td>Wine Equalisation Tax. A form of VAT that you may come across on wine lists from Australian merchants.</td><td>Wine</td></tr><tr><td>White Pepper/Grains Of Paradise</td><td>Peppery botanicals for finish and lift.</td><td>Spirits</td></tr><tr><td>Wine House</td><td>See Wine Merchant.</td><td>Wine</td></tr><tr><td>Wine Merchant</td><td>Wine Merchant and Spirits House. A distributor whose primary business is sales of wine or wine and spirits.</td><td>Wine</td></tr><tr><td>WISL</td><td>Label Condition: 'Wine Stained Label'.</td><td>Wine</td></tr><tr><td>WL</td><td>Label Condition: 'Writing on Label'.</td><td>Multiple</td></tr><tr><td>Wort</td><td>Sugar-rich liquid separated from the mash before fermentation.</td><td>Beer</td></tr><tr><td>WRL</td><td>Label Condition: 'Wrinkled Label'.</td><td>Multiple</td></tr><tr><td>WXC</td><td>Cork and Capsule Condition: 'Waxed Capsule'.</td><td>Multiple</td></tr><tr><td>Yeast</td><td>Microorganism that ferments sugars.</td><td>Multiple</td></tr><tr><td>Yeast Strain</td><td>Specific yeast chosen for its flavour/fermentation profile.</td><td>Multiple</td></tr><tr><td>Zwickel (Sampling Port)</td><td>Valve on tank used to draw beer/wort samples.</td><td>Beer</td></tr></tbody></table>


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