First Edition, 2009

ISBN 978 93 80075 42 6

© All rights reserved.

Published by: Global Media 1819, Bhagirath Palace, Chandni Chowk, Delhi-110 006 Email:

Table of Contents
1. Alcohol Glossary 2. Beer Dictionary 3. Cocktail Glossary A-F 4. Cocktail Glossary G-M 5. Cocktail Glossary N-Z 6. Coffee Glossary 7. Dairy Glossary 8. Tea Glossary 9. Whiskey Index 10. Whiskey Glossary A-B 11. Whiskey Glossary C-K 12. Whiskey Glossary L-Z 13. Wine Glossary A-E 14. Wine Glossary F-N 15. Wine Glossary O-Z

Absinthe is a spirit drink made with aromatics including star anise, fennel seed, and crushed wormwood leaves. It is green in color but turns white when water is added. Ades are tall warm-weather drinks consisting of sweetened lemon or lime juice and distilled spirits, garnished with fruit. They may include plain or soda water. Alcohol refers to ethyl alcohol or ethanol, the type found in alcohol beverages. It is also commonly used to refer to alcohol beverage in general. The word alcohol is from the Arabic "al kohl," meaning the essence. Alcohol equivalence refers to the fact that a bottle or can of beer, a five-ounce glass of dinner wine, or a shot of distilled spirits (or a mixed drink) all contain equivalent amounts of alcohol. To a breathalyzer, they're all the same. Alcohol monopoly prohibits the sale of alcohol beverages (either all forms or specific forms, such as beer, wine, or spirits) by anyone other than the state or a state agency. It does not operate to the advantage of the consuming public in that it eliminates competition and dramatically restricts brand choice. Alcohol-related auto accidents are defined by the US National Highway Traffic Safety Administration to include any and all accidents in which any alcohol has been consumed, or believed to have been consumed, by the driver, a passenger or a pedestrian associated with the accident. Thus, if a person who has consumed alcohol and has stopped for a red light and is rear-ended by a completely sober but inattentive driver, the accident is listed as alcohol-related, although alcohol had nothing to do with causing the accident . Alcohol-related accidents are often mistakenly confused with alcohol-caused accidents. Ale is a style of beer made with a top-fermenting yeast. Ales are typically hearty, robust and fruity. ALS is the abbreviation for administrative license suspension (sometimes known as administrative license revocation), which is the temporary and almost immediate removal of a person's license if the person refuses to take or pass a BAC test. Thus, ALS does not require a conviction to occur and appears to be an effective practice in reducing drunk driving. Amaretto is a liqueur with a slightly bitter almond flavor, made from apricot pits. American Council on Alcohol Problems is a temperance organization that promotes the control of consumption (more accurately called reduction of consumption) approach to reducing alcohol problems. Amontillado (ah-mon-tee-yah-doh) is a nutty dry sherry produced in Spain.

Anisette (ahn-i-set) is a fragrant liqueur made with anise seeds and having a licorice flavor. Anjou (ahn-zhew) a white wine from the Loire Valley of France. Anstie's limit is the amount of alcohol that Dr. Francis E. Anstie (1833-1874) proposed, on the basis of his research, could be consumed daily with no ill effects. It is 1.5 ounces of pure ethanol, equivalent to two and one-half standard drinks of beer, wine or distilled spirits. Today, we know that moderate alcohol consumption is associated with better health and greater longevity than is either abstention or heavy drinking. Anti-Saloon League was a major organization involved in bringing about national Prohibition in the US. It is now, combined with the American Temperance League, known as the American Council on Alcohol Problems and actively attempts to influence public policy. It promotes the control of consumption (more accurately called reduction of consumption) approach to reducing alcohol problems. See control of consumption. Aperitif (ah-pair-ee-teef) is an alcohol beverage that is typically flavored with herbals such as fruits, seeds, flowers or herbs. Appelation contrôlleé refers to the French system introduced in 1855 designed to regulate the variety of grapes, quantity produced and geographic origin of wines that bear a specific place name, such as Champagne or Chablis. Applejack is a sweet apple-flavored brandy. Aqua vitae or "water of life" is the original name given to distilled spirits, which were first made for medicinal and health purposes. Scientific medical research has now made clear that the moderate use of distilled spirits or any other alcohol beverage is associated with better health and greater longevity than is either abstinence or heavy drinking. Argmanac is a grape brandy produced in the Gers district of Southern France. It is aged in hard, black oak from Gascony.

BAC is the abbreviation for blood alcohol concentration or the proportion of alcohol in a person's blood. For example, 80 milligrams of alcohol in 100 milliliters of blood can be expressed as .08, .08% or 80mg%. Also referred to as blood alcohol level or BAL. Bacchus (bock-us) is the mythological god who was said to have spread wine culture throughout Europe. Balthazar is a large bottle holding 12 liters or the equivalent of 16 standard bottles.

government that. Lager beer is a light. Tobacco and Firearms. Bock beer. Bitters is a type of aperitif or cordial with a bitter taste used primarily to flavor mixed drinks. an agency of the U. Ale is heavier and more bitter than lager. BATF's alcohol beverage tax and regulatory functions were transfered to the new Tax and Trade Bureau.2 gallons. darker. . BATF is the abbreviation for the Bureau of Alcohol. Belgian lace refers to the white pattern of foam from the head of beer that is left on a glass after the beverage has been consumed. In recent years some activists have used the term to refer to situations in which a man consumes as few as five drinks in a day or in which a woman consumes as few as four drinks in a day. richer and sweeter. during which time the binger drops out of usual life activities such as going to work. regulated those products. Beaujolais (bo-jo-lay) is a light. Blind pig is another name for a speakeasy (see speakeasy). Perhaps called a blind pig because the establishment turned a "blind eye" to Prohibition or because consuming the often contaminated illegal alcohol beverages sold there sometimes caused blindness. Such a misuse of the term dramatically increases the number of individuals who are categorized as bingers and has been criticized as misleading and deceptive by numerous professional organizations. Barrel is a standard unit of volume.Barbera (bar-bear-ah) is a red grape grown in the Piedmont region of Italy. Barsac (bar-sack) is a dessert wine from the Sauternes region of France. until 2002. which is a white grape variety. Under the Homeland Security Act of that year. Beer is a fermented beverage made from barley malt or other cereal grains. Barbados rum is a smoky-flavored rum produced on the island of Barbados. fruity red wine produced in the Beaujolais region of France. Binge drinking traditionally and clinically refers to drinking in which the binger is continuously intoxicated for a period of at least two days. dry beer. as in Chenin Blanc.S. From the Latin dibere (to drink). Beaujolais nouveau (bo-jo-lay noo-vo) is a light red wine from the Beaujolais region of France that is released after a few weeks of fermentation. meeting family responsibilities. Blanc (blahn) is French for white. porter and stout are progressively heavier. A US barrel is 31. Beer Institute is the trade organization for the malt beverage industry in the US.5 gallons while a British barrel is 43. etc.

top-fermented beer that is lightly hopped and flavored with roasted and caramel malt. in an effort to promote church attendance. Bottom fermentation occurs when saccharomyces carlsbergensis ("lager yeast") is used in fermentation. Today blue laws commonly prohibit the purchase of alcohol beverages on Sundays or Sunday mornings. meaning burnt (or distilled) wine. Bodega is a Spanish wine cellar. See top fermentation. regulate both public and private conduct on the Sabbath. The term originated from the practice among American distillers of branding (or burning into the wood) their names and emblems on their kegs before shipment. Brandy is a beverage distilled from wine or fermented fruit mash. The word is from the Dutch brandewijn. . It was first produced by Reverend Elijah Craig in Bourbon County. believed to be so-named because they were originally printed on blue paper in the 1600's. St. Botrytis Cinerea Bottled-in-bond whiskey is straight whiskey produced under US government supervision for tax purposes. Breathalyzer is a device used to measure blood alcohol concentration by measuring the alcohol content of a person's exhaled breath. malty and well-hopped. Brown ale is a British-style. Also refers to a seller of alcohol beverages. traveling. Historically. This strain of yeast settles to the bottom of a tank during fermentation.Emilion (sant eh-mee-lyon) and Sauternes (saw-tairn). Brand name means proprietary name. Kentucky. Bourbon is a beverage that is distilled from a mash of at least 51% corn and aged in new charred oak barrels. Bocks are typically full-bodied. Brut (brute) refers to dry Champagne. working and engaging in commerce. dancing. Bordeaux (bore-doe) is a large wine growing region in southwestern France. It refers to brutally dry. cooking.Blue laws. they have prohibited such things as shaving. Includes the areas of Medoc (meh-doc). Bock is a very strong lager beer traditionally brewed to celebrate the approach of spring. singing. Pomerol (paw-meh-rawl). Brief intervention is a technique used to help individuals either abstain or reduce their use of alcohol and can be very effective.

Compare with Methode Champenoise.Burgundy is a wine district in France. Canadian whiskey is blended of straight whiskeys (usually rye corn and barley) distilled only in Canada under government supervision. generally blended from several different years and from as many as 40 different wines. Chablis (shah-blee) is a dry white wine made from Chardonnay grapes in the Chablis region of France. Calvados (col-va-dose) is apple brandy distilled from cider in the town of the same name in northern France where it is produced. Champagne is an effervescent wine made in the Champagne region of France. . C Cabernet Sauvignon (cab-air-nay so-vee-n´yohn) is the most important red grape variety in the world. It is generically used to refer to other wines that resemble those produced in Burgundy. Occasionally a vintage is of such a superior quality that a vintage Champagne is produced. Chardonnay (shar-doh-nay) is a white grape variety that is widely planted around the world and can produce fine wine. Sparkling wines from other areas of the world are sometimes generically labeled champagne. but increasingly producers elsewhere are now correctly and accurately labeling such wine "sparkling wine. Capsule is the foil that covers the cork and part of the neck of a wine bottle. Charmat or bulk fermented sparkling wines receive a second fermentation in large tanks. Century Council is an organization dedicated to reducing drunk driving and underage drinking. Center for Alcohol Studies is the pioneering center for alcohol research located at Rutgers University." Châteauneuf-du-Pape (shah-toe-nuff doo pahp) or "new castle of the Pope" is a village in the Rhone valley of France whose red wines are made from Grenache and Syrah grapes. It is also used generically to refer to other wines that resemble the wine produced in Chablis. Cassis (kah-seece) is a purple liqueur made from currants.

Cream ale is a blend of top. fruit or mint. banana-flavored liqueur. Control of consumption refers to an approach to reducing alcohol problems that attempts to do so by reducing the consumption of alcohol. fermented apple juice is called hard cider. It is typically sweet and lightly hopped. wine or spirits combined with ingredients such as fruit or cocktail flavors. kirchwasser. Cordial is liqueur made in the US. Cooler is a beverage made with a base of beer. Currently being promoted by many governments and temperance groups. Claret is a dry red wine from the Bordeaux region of France. Crème de banana is a sweet.Chenin Blanc (sheh-nan blahn) is a versatile white grape variety widely grown in California and South Africa. Crèmes are extra sweet liqueurs. Congeners (khan-gen-ers) are taste and flavor elements in alcohol beverages. Cobblers are tall drinks consisting of shaved ice. Chianti (k'yahn-tee) is a wine from the Tuscany region of Italy. Corn whiskey is distilled from a mash of at least 80% corn. . It is more accurately called the reduction of consumption approach. Cold duck is a mixture of red and white sparkling wine that has a high sugar content. Coffee brandy is a coffee-flavored brandy distilled from coffee beans. Cider refers to unfermented apple juice in the US but to fermented apple juice in the rest of the world. neo-prohibitionism. and the new temperance movement. all cognac is brandy but not all brandy is cognac. Crème de is a French term for a liqueur of thick consistency. Its ultimate goal is to re-establish the prohibition of alcohol. Thus. Cognac (cone-yack) is brandy distilled from wine in the Cognac region of France. Cherry brandy is distilled from cherries and is often called by its German name.and bottom-fermented beers. Also called public health model. fruit and distilled spirits decorated with berries. In the US.

Density of alcohol outlets refers to the number of alcohol beverage retail sales locations per unit of population or area of land. chocolate-flavored liqueur. a cordial and lemon or lime juice. Cuvee (cue-vay) is a large vat used for fermentation. Crème de framboise is French for raspberry liqueur. Crème de noya is a sweet almond-flavored liqueur. Denatured alcohol is ethyl alcohol that is made undrinkable by the addition of nauseating or poisonous substances. Crème de cassis (kah-seece) is a sweet. mint-flavored liqueur. Cups are wine cocktails made with brandy and triple sec mixed with sweet wine. rather than causes. Dégorgement (day-gorj-mahn) is the disgorging or removal from bottles of sediment that results from a secondary fermentation. Research suggests that increased density follows. dry sparkling wine or cider. They are usually shaken with cracked ice. Remuage causes the sediment to settle in the neck of bottles where it is frozen and popped out. D Daisies are cocktails made of spirits. served over an ice cube and decorated with fruit. Cru refers to the grape production from a French vineyard. black currant-flavored liqueur. Crème de kirsch is a sweet. black cherry-flavored liqueur. demand for alcohol beverages. Crème de menthe is a sweet. Curacao is a cordial flavored with sour orange peel. Crème de violette is a sweet liqueur flavored with violet oil and vanilla. The use of designated drivers is widespread and has resulted in saving thousands of lives. Designated driver is a person who does not drink at an event and drives others home. Demi-sec is moderately sweet to medium sweet sparking wines.Crème de cacao (ka-cow-oh) is a sweet. .

In reality. and a shot of distilled spirits (gin. DO is the abbreviation for Denominacion de Origen. Sometimes called draft beer. is ignored by the control of consumption (more accurately called reduction . vodka. origin of grapes. which is the way it is pronounced. Drinking pattern refers to such factors as the typical or characteristic quantity. It is also the abbreviation for Portugal's highest wine category.Digestif is French for liqueur. or "place name. However. Usually refers to the sweetest category of sparking wines.) each contains an equivalent amount of alcohol. Distilled spirits refers to ethanol that is produced by heating fermented products. DISCUS is the abbreviation for Distilled Spirits Council of the United States. which is the trade association of distilled spirits producers in the US. etc. The same quantity of alcohol consumed in different patterns can have vastly different consequences. along with many more. a bottle or can of beer. frequency. and other characteristics of drinking as distinct from simply the quantity of alcohol consumed. Dram shops are establishments licensed to sell alcohol beverages by the drink. DOCG is the abbreviation for Denominazione di Origine Controllata e Guarantita." This is Italy's designation for wine whose name. grape varieties and other important factors are regulated by law. consuming 14 drinks once a week would be associated with negative outcomes. Drink driving (This is the British term for drunk driving) refers to driving a vehicle while under the influence of alcohol (UK). location. speed of consumption. consuming two drinks a day (14 drinks per week) is associated with better health and longevity than is abstinence or heavy drinking. grape varieties and other important factors are regulated by law. The term hard liquor is misleading in that it implies that the product is more intoxicating or potent than beer or wine. or "controlled place name. Sometimes referred to as liquor or hard liquor.(See package store) Draught beer is keg beer served on tap. DOC is the abbreviation for Denominazione di Origine Controllata. Doux (doo) is the French word for sweet. which has the same meaning in that country. reason for drinking. such as wine or mash. and then condensing the resulting vapors. a fiveounce glass of dinner wine. origin of grapes. or controlled and guaranteed place name. This important distinction. which is the category for the highest-ranking wine in Italy." This is Spain's designation for wines whose name. For example.

F Fermentation is the process during which yeast converts sugar into alcohol and carbon dioxide. . DWI is the abbreviation for driving while intoxicated or driving while ability is impaired by alcohol or other substances. Flips are made with a distilled spirit. Dry refers to the absence of sugar or sweetness in a beverage.of consumption) approach to reducing alcohol abuse. which is shaken with cracked ice and strained into a glass. E Eggnog is a beverage made with milk. and sugar shaken with ice. Dublin stout is a very bitter and very dark style of beer. Finish is the lingering aftertaste that results after an alcohol beverage is swallowed. "Fizz" (soda water) or other carbonated beverage is then added. egg and sugar. Same as ice wine. Eiswein (ice-vine) is wine made from frozen grapes (German). Fizzes are mixed drinks of distilled spirits. when referring to sparking wines. actually means sweet. such as sleep deprivation. Drug Free Schools and Campuses Act is a federal law designed to eleminate alcohol and drugs from all schools and colleges throughout the US. citrus juices. It also refers to political subdivisions or areas in which the sale of alcohol is prohibited or to individuals who advocate prohibition. DUI is the abbreviation for driving under the influence of alcohol or other substances. Enology (or oenology) is the science and art of wine making. and nutmeg. whole eggs. Impairment can also be caused by other factors. Extra dry. Also called viniculture. which incorrectly assumes that simply reducing average consumption reduces alcohol problems.

for how long they have been aged. Foxy refers to a musty odor and flavor common to wine made from grapes of the vitis labrusca breed of grapes native to North America. Generic wine refers to wines that are believed to resemble those traditionally produces in specific regions of Europe. G Gamay is a red grape variety well known for its use in making France's Beaujolais wines. Chablis. which refers to the seeds and skins that remain after wine making. such as Burgundy. It is typically blended with other white wines. Grenache is a red grape variety widely grown in the Rhone Valley region of France. Grappa is Italian brandy made from pomace. and Sherry. Champaigne. The better varieties are usually produced as varietal wines. Graduated licensing is a multi-stage program to allow new drivers on-road driving experience under conditions of reduced risk. It is caused by the methyl anthranilate common to vitis labrusca grape varieties such as Concord. Although gins may be aged. Gin is distilled spirits flavored with juniper berries. It typically involves a beginning stage during which driving is permitted under supervision followed by a stage of unsupervised driving under restricted conditions (for example during daylight hours and with a limited number of passengers). Gamay Beaujolais is a red grape variety grown in California. producers of those sold in the US are prohibited from reporting that they have been aged or. if so. Gewurztraminer (geh-vurtz-tra-mee-ner) a pink grape variety used to make a distinctively spicy-flavor white wine. Delaware. British soldiers used to be guaranteed a ration of two gills of gin or rum each day.Fortified wine is wine to which alcohol has been added to increase the proof to a higher level than the maximum possible from fermentation. . Generics are generally blends of common grape varieties. Gill is equivalent to five ounces. French Colombard is a white grape variety widely grown in California. It may also include additional flavorings. Catawba and Niagara. Frappé (fra-pay) is a liqueur over crushed ice.

which is a public interest organization that seeks to reduce the abuse of alcohol worldwide. Hogshead usually refers to a 60-gallon oak barrel. Harm reduction can involve teaching moderation. ice. H Hangover is the unpleasant consequence of over-consuming alcohol. Some varieties contribute mainly bitterness to brews. promoting the use of designated drivers. reducing drunk driving. etc. . Harm reduction refers to policies or programs that reduce the harm that can occur as a result of alcohol abuse. Grog is rum diluted with water and is also an early English name for Caribbean rum. Hops was originally used to preserve beer. the interlock will permit the engine to be started. Ice wine is made from frozen grapes. fatigue and often nausea. Imperial stout is a very strong. and any of a number of carbonated beverages. Highballs are made with almost any distilled spirit. If the breathalyzer detects no alcohol. Ignition interlock is a device that requires a person to blow into a breathalyzer before starting the engine of an automobile on which the interlock is installed. while others contribute aromas. Same as eiswein (German). It is characterized by headache. Hops is the small cone shaped flower of a vine (humulus lupulus). It can be prevented by not over-consuming alcohol. I ICAP is the abbreviation of the International Council on Alcohol Policies. It's a heavy aromatic beverage. Hollands gin (sometimes called Genever) is made from malted grain spirits. dark. fruity beer. improving highway safety.Grinadine is a non-alcoholic syrup made from a variety of fruits and is used to flavor alcoholic drinks.

Legal drinking age refers to the minimum age at which alcohol beverages may legally be consumed. J Jamaican rums are medium heavy-bodied rums produced in Jamaica. there is little evidence to support this belief. Kosher wines are those produced under the supervision of a rabbi so as to be ritually pure or clean. or champagne. It is distinct from legal purchase age. Although commonly sweet. Commonly believed to be an indicator of quality. . A keg of beer contains 1. However. L Lager is a beer style made with bottom fermented yeast and is generally smooth and crisp. which is the minimum age at which alcohol beverages may legally be purchased.984 ounces. Also called tears. Jigger is a container for measuring liquids when making mixed drinks. rum. Legal purchase age. brandy. rye.] Legs are the streams of liquid that cling to the sides of a glass after the contents have been swirled. Jeroboam is a large bottle holding three liters. they can be made with gin. Irish whisky is triple distilled. Juleps are traditionally made from Kentucky bourbon and fresh mint leaves. blended grain spirits from Ireland. they need not be so. brandy. It was brewed very strong to survive a voyage that could last as long as six months and was highly hopped to help preserve it. [See also: legal drinking age. K Keg is a measure of volume.India pale ale was originally an ale brewed in England for British troops stationed in India during the 1700s. Kentucky whiskey is a blend of whiskeys distilled in Kentucky.

an organization that strongly and actively opposes any driving after the consumption of any alcohol. Pouilly-Fume (poo-yee-fume-aye) and Sancerre (san-sair). Vouvray (voo-vray). Maraschino cherries are tart cherries from Dalmatia. then dried. Light beer is reduced-calorie beer created by removing dextrine. allowed to germinate. Such grain is called malt and contains much more sugar than un-malted grain. Loire (l'war) is a region of France that includes the areas of Anjou (ahn-zhew). M MADD is the abbreviation for Mothers Against Drunk Driving. Liquor historically referred to any alcohol beverage but today it generally refers only to distilled spirits.5 liters or the equivalent of two regular bottles. Malolactic fermentation is a secondary fermentation in wines during which malic acid is converted to lactic acid. Although beer. Malt (or malted barley) is barley that has been moistened. a tasteless carbohydrate. Touraine. . Madeira (muh-deh-rah) is a dessert wine made on the Portuguese island of Madeira. Liter is a measure of volume equal to 33. wine and spirits all contain calories. their consumption does not appear to increase weight! Liqueur (li-cure) is a sugared and flavored distilled spirit.8 ounces.Liebfraumilch (leeb-frow-milsh) or "milk of the virgin" is a blended white German wine. Maceration is the process of placing crushed fruit into distilled spirits for a period of time in order to impart the flavor of the fruit. It is a beer with higher alcohol content and often sweeter taste than most other beers. London dry gin is an unsweetened gin. used to garnish drinks. Malt liquor is not liquor or a distilled spirit of any kind. Magnum is a bottle holding 1. Malt beverages are brewed from grain which has been permitted to sprout and then dried.

MI is the abbreviation for milliliter.] Minimum purchase age is sometimes called legal purchase age. Minimum drinking age is sometimes called legal drinking age. Mescal is a distilled spirit made from the dumpling cactus plant in Mexico. Méthode Champenoise (may-tud sham-pah-n'wahz) sparkling wines receive a second fermentation in the same bottle that will be sold to a retail buyer.Maraschino liqueur is a cordial distilled from a bitter wild cherry (marasca). It is often blended with Cabernet Sauvignon. Mash is ground malt (germinated barley) mixed with water. [See also: Bordeaux. Preventing mixed messages is a major policy of the control of consumption movement. Mocktail is a non-alcohol drink that otherwise resembles a cocktail or other alcohol beverage. Saint-Julien (san-jew-lee-en). or one?thousandth of a liter. Compare with Charmat or bulk fermented. [See also: legal drinking age. Mist is any drink in which the spirit is poured into a glass over crushed ice. and Saint Estephe. Mixed messages are identified by some as messages that do not convey a single viewpoint. Mead is a beverage made by fermenting honey mixed with water. . May wine is light German wine flavored with sweet woodruff in addition to strawberries or other fruit.] Merlot (mair-lo) is a red grape variety that can produce fine wine. Pauillac (po-yack).] Mis en boutielle au château (meez ahn bootay oh shah-toe) is French for "bottled at the winery." usually in Bordeaux. Médoc (meh-doc) is a region of France that includes the villages of Margaux (mar-go). [See also: legal drinking age. Methuselah is a large bottle holding six liters or the equivalent of eight regular bottles. Midi (mee-dee) is a large region in the south of France that produces an abundance of ordinary wines.

ale or cider may be used. NIAAA is the abbreviation of the National Institute on Alcohol Abuse and Alcoholism. Nebbiolo is a red grape variety grown in the Piedmont region of Italy. although whiskey. blender and shipper. It promotes the control of consumption (more accurately called reduction of consumption) approach to reducing alcohol abuse problems. The name may have come from "noggin. Négociant (nay-go-syahn) is French for a wholesale wine merchant." a small drinking vessel or from joining the sounds of "egg 'n grog. wine or distilled spirits. Nog or egg nog is a beverage of eggs and milk or cream. traditionally made with rum or brandy. It is profitable to produce this illegal and sometimes dangerous product because legal spirits are very heavily taxed. Neat refers to serving an unmixed . Mountain dew is another name for moonshine. Nebuchadnezzar is a large bottle holding 15 liters or the contents of 20 standard bottles. Muscat Blanc is grape of the Muscat family that produces sweet floral wines N NCADD is the abbreviation of the National Council on Alcoholism and Drug Dependence. non-iced distilled spirit in a shot glass." [See also: grog.] O . prevention. a US agency that supports and conducts biomedical and behavioral research on the causes. Noble rot is another name for the botrytis cinerea (bo-trie-tiss sin-eh-ray-ah) mold that can pierce grape skins causing dehydration. sherry. Mull is a sugared and spiced hot drink made from a base of beer. consequences and treatment of alcohol abuse and alcoholism. The resulting grapes produce a highly prized sweet wine.Moonshine is illegally-produced distilled spirits. Neutral spirit refers to ethyl alcohol of 190 proof or higher than has no taste of the grains or fruits from which it was made.

Pomace refers to the skins and seeds that remain after making wine. Therefore. colorful drinks consisting of cordials and liqueurs poured in succession so that one floats on another. Port is a fortified dessert wine from Oporto. which is usually dark and often sweet.Oktoberfest is a beer festival held annually in Münich for 16 days and nights in late September and early October. Not to be confused with Syrah.] Pouilly-Fuissé (poo-yee fwee-say) is a dry white wine from Pouilly-Sûr-Loire in southern Burgundy. [See also: beer. Phylloxera vatatrex is a microscopic underground insect that kills grape vines by attacking their roots. On-the-rocks refers to serving a beverage poured over ice cubes. Pouilly-Fumé (poo-yee fume-aye) is a white wine from the Loire valley of France. Porter is a very dark. Oloroso is a type of sherry. Package stores sell "package goods" because of laws requiring that alcohol containers be concealed in public by being placed in paper bags or "packages. . Pousse cafés (poose ka-fay) are sweet." Petite Sirah (puh-tee see-rah) is a red grape grown in California. Originated to celebrate a royal wedding in 1810. P Package store is another name in the US for liquor store. today virtually all of Europe's grape vines are grafted onto the roots of American grape varieties that are resistant to the destructive insects. Ouzo (ooze-oh) is an anise flavored brandy-based Greek liqueur. top-fermented beer. The insects destroyed virtually all of Europe's vineyards in the last quarter of the 19th century. Pinot Blanc (pee-no blahn) is a white grape whose wine is often blended with Chardonnay. Portugal. Pinot Gris (pee-no gree) is a grayish-rose colored grape that can produce full-bodied white wines.

06% ethanol by volume.] Puff is a traditional afternoon drink made of equal parts of a spirit and milk. proof represents twice the alcohol content as a percentage of volume. Thus. a 100 proof beverage is 50% alcohol by volume and a 150 proof beverage is 75% alcohol.25 proof. Proof refers to the alcohol content of a beverage. National prohibition has been tried in numerous countries around the world during the twentieth century but has always failed and always been repealed. In the Imperial system.24% by weight. Price increases have the least impact on individuals who are addicted to alcohol. as contrasted to a private house or club. (UK) Public Health Model is another name for the control of consumption (more accurately called reduction of consumption) approach. proof. to which club soda is added and then served over ice. or 48. Hot punches often use milk. . Qualitätswein Bestimmter Anbaugebeite (kvah-lee-tayts-vine be-shtimter ahn-bough-gebeet-eh) is a designation of better quality German wines from recognized viticultural areas. Therefore. (or 100% proof).25 over proof. Q Qualitätswein (kvah-lee-tayts-vine) is a designation of better quality German wines. Pub is short for public house for drinking. Carbonated beverages are often included. Qualitätswein mit Pradikat (kvah-lee-tayts-vine mit pray-dee-kaht) is a designation of best quality German wines that must conform to specific requirements of origin and composition. Absolute or pure ethanol is 75. In the US. [See also: control of consumption. Pulque (puhl-kay) is Mexican cactus beer. eggs and cream as a base.Price elasticity refers to the extent to which changes in the price of a product influence demand for that product. or 175. Punch is a drink mixture prepared in large quantities and is typically made with citrus juices and two or more wines or distilled spirits. It is the ultimate goal of the control of consumption (more accurately called reduction of consumption) approach to reducing alcohol abuse. Prohibition refers to legally attempting to prevent the production and consumption of alcohol beverages. raising the cost of alcohol beverages has little impact on their consumption. equals 57.

the organization has no paid field workers. Reduction of consumption is a more accurate name for control of consumption. Rémuage (ray-mew-ahje) is the process whereby bottles of sparkling wine are successively turned and gradually tilted upside down so that sediment settles into the necks of the bottles in preparation for degorgement. S . and it employs no professional fundraisers. Ruby is a style of Port that is generally sweet. Rye whiskey is distilled from a mash of at least 51% rye grain. Root beer is a non-alcohol beverage that was developed by temperance activists in the hope that it would replace real beer in popularity.R Raspberry liqueur is a raspberry-flavored cordial. Rum is a beverage distilled from fermented molasses. Robert Wood Johnson Foundation is a foundation that promotes the control of consumption (more accurately called reduction of consumption) approach to reducing alcohol problems.5 liters or the equivalent of six regular bottles. The national headquarters operates out of donated office space. such as reckless driving or using bald tires. RID also fights non-alcohol offences. Rice wine. Rehoboam is a large bottle holding 4. Ninety percent of all funds are spent on programs while 10% is spent on administration and fundraising. Rosé wines (ro-zay) are red wines which have not been permitted to have long contact with the skins of the red grapes from which they are made. Rock and rye is a liqueur originally made from rye whiskey and rock candy. See control of consumption. that are associated with traffic accidents and fatalities. [See: saké (saki).] RID refers to Remove Intoxicated Drivers. often called crème de framboise. Retsina (rhet-seen-uh) is wine flavored with pine resin and is a very popular beverage in Greece. which is the oldest anti-drunk-driving organization in the US.

Schnapps (schnopps) is a spirit distilled from potatoes or grain. Single malt Scotch whisky is unblended Scotch whisky. Sangria is a tart punch made from red wine along with orange. Its characteristic smoky flavor results from drying malted barley over peat fires. Alternatively. ale. Although commonly called rice wine. sugar. they are made with wine. it is called vodka elsewhere. Called schnapps in Scandinavian countries and Germany. Differs from neat because it is served with a mixer. spirits. Sherry is a fortified wine that has been subjected to controlled oxidation to produce a distinctive flavor. porter or stout with nutmeg. Salmanazar is a large bottle holding nine liters or the equivalent of 12 regular bottles. Scotch whisky is a blend of whiskies generally aged up to ten years (about four years on average). Sauternes (saur-taire) is a sweet wine made in the Bordeaux region of France made from grapes infected with noble rot.or saki . lemon and apricot juice plus sugar. Sambuca is an Italian licorice-flavored liqueur made from elderberries. Smash is a short julep served in a small glass. Semi-generic are wines made in the US but named after places that the Bureau of Alcohol . Tobacco and Firearms requires be modified by a US name of geographic origin. .Saké . and club soda. Sloe gin is not gin but a brandy-based cordial made from sloe berries (the fruit of blackthorn bushes). gin. Sling is a tall drink made with lemon juice. Napa Valley Burgundy or California a fermented drink made from rice that is very popular in Japan. Sangarees are made with whiskey. it is actually a beer. Not to be confused with sangria. Shiraz (shee-raz) is the Australian name for the Syrah grape. They vary substantially in characteristic depending on the mash from which they are made but all exhibit the unique smoky flavor of any Scotch whisky. Shooter is a mixed drink. to be swallowed in one gulp. rum or brandy with port wine floated on top. served straight up in a small glass. Examples would be New York Chablis.

" Speakeasy was an establishment in which people could consume illegal alcohol beverages during national Prohibition in the US (1920-1933). and a distilled spirit. T Tannin is a naturally-occurring astringic acid found in many alcohol beverages that imparts a slight dry "puckering" sensation in the mouth. Split is a bottle holding 375 milliliters or half the equivalent of a typical bottle holding 750 milliliters. Sometimes called a blind pig. which provides additional character to the resulting whiskey. . spumante means sparking in Italian. a distilled spirit and bitters packed with shaved ice. Syrah (see-rah) is a red grape variety. garlic and many other growing plants. Sommelier (so-mel-yay) is French for wine waiter or server. Sparkling wine is carbonated wine. It is especially important in the Rhone valley of France. heavy. Spätlese (schpate-lay-zuh) is German for "select. Spumantes are effervescent wines from Italy. They are found on grapes. Not to be confused with Petite Sirah. Swizzles are made of lime juice. Sulfites are naturally occurring compounds that prevents microbial growth. It has consistently proven to be very effective.Social norms marketing is a highly effective method of reducing alcohol abuse. It is based on the fact that most people falsely believe that a much larger proportion of their peers abuse alcohol than actually do so. top-fermented beer. Still wine is any wine that is not effervescent. sugar. ice. Stout is a very dark. onions. Sours are made with lemon juice. Name derived from fact that people often had to whisper a code word or name through a slot in a locked door in order to gain admittance. When the actual incidence of alcohol abuse among those peers is widely reported and publicized. Sour mash whiskey is made from a mash containing about 25% residue from a previous mash. individuals feel empowered to reduce their abuse of alcohol. sugar.

TIPS is the abbreviation for Training for Intervention Procedures by Servers of Alcohol. Triple sec is a cordial flavored with the bittersweet oils of orange peels. or lemon peel. which is a program to teach servers responsible alcohol service. nutmeg. Temperance is a term that referred to moderation in the 1700's and early 1800's. the federal Center for Substance Abuse Prevention (CSAP). Thus. Tequila is distilled from the Mescal Blue or Tequilana Weber agave plant in Mexico. Thief is a tubular instrument for removing a sample from a cask or barrel. It is said to have started in ancient Rome. Tonic is a tall drink made of ice. the temperance movement is now associated with the Women's Christian Temperance Union (WCTU). This strain of yeast rises to the top of a tank during fermentation. U . a spirit and tonic water. Top fermentation occurs when saccharomyces cerevisiae ("ale yeast") is used in fermentation. the Center for science in the Public Interest (CSPI). and either ice or hot water to which is added clove. Mothers Against Drunk Driving (MADD). rather than temperance. See bottom fermentation. a distilled spirit. the Center on Addiction and Substance Abuse (CASA).] Teetotaler is a person who abstains from alcohol. the word was later used by prohibitionists to refer to abstinence. However. Trokenbeerenauslese (traw-ken-bear-en-ouse-lay-zah) is a type of German wine made from vine-dried grapes. the American Council on Alcohol Problems (formerly existing separately as the Anti-Saloon League and the American Temperance League). Tennessee whiskey is made in compliance with the regulations for making bourbon but is charcoal filtered immediately after distillation. increasingly. Toddies are made of sugar water. groups. Such groups are more often referred to as prohibitionist or neo-prohibitionist. the marin Institute. Such grapes can be so rare that it can take a skilled picker a day to gather enough for just one bottle. [See: legs. cinnamon. when a piece of toasted bread was dropped into the beverage.Tears. and. Toasting is drinking an alcohol beverage along with a statement wishing good health or other good fortune.

Most American-made vodka is filtered through charcoal. Vitis vinifera is a breed of grapes native to Europe. Some vodka is sweetened and flavored. Vinho verde (veen-vo vaird) is an effervescent white wine produced in Portugal. Ulanda is a cocktail containing dry gin. Also called enology (or oenology). Viniculture is the art and science of making wine. Therefore. Vintage technically means harvest. . dry gin and grenadine. Except in case of French Champagnes. or "dear little water" in Russian. It can occur in those jurisdictions that permit such impoundment when a driver has been determined to have been driving while intoxicated or with ability impaired. vintage is not a clear indicator of quality. at least 75% of the wine in the bottle must be made from Cabernet Sauvignon grapes. Vodka. Union Jack is a cocktail containing sloe gin. Viticulture is the cultivation of grapes. at least 75% of the wine in the bottle must be made from one variety for the bottle to carry the name of that variety. V Varietal wine refers to a wine that is made primarily from one variety of grape. in order to be labeled Cabernet Sauvignon. Vinification is the process of making grape juice into wine. it signifies that all the grapes used to make the wine in the bottle were harvested in that year. Vin is French for wine.Uisge beatha is Gaelic for whisky. Not to be confused with viticulture. Vehicle impoundment refers to the confiscation of an automobile by law enforcement officers. When a vintage year is indicated on a label. triple sec and absenthe substitute. is a beverage distilled from potatoes or grain (usually corn and wheat). Vouvray (voo-vray) a white wine from the Loire valley of France. Vitis labrusca is a breed of grapes native to North America. In the US. Vermouth is a wine that has been soaked with as many as 40 flavorful aromatic. Not to be confused with viniculture.

Wine Institute is the trade association of California wineries. The resulting beer varies from light and fruity in the US to a dark bock in Germany. White Riesling (reece-ling) is a white grape variety widely planted in cool regions of the world. .. or Ireland (note spelling and compare to whisky).] Wheat beer is produced from a mash that includes wheat. and a punch served from a bowl. X Xeres is a cocktail consisting of dry sherry and orange bitters. a bowl . Wine is fermented juice of grapes. It is profitable to produce because of the very high taxes on legally-produced spirits. Canada." Whiskey bead is the string-like circle of bubbles formed by whiskey when poured into a glass or shaken in a jar. Whiskey is a spirit distilled from grain in the US.. It is said that the higher the proof.. Wort (vort) is the sweet liquid mash extract that is food for yeast that produce alcohol and carbon dioxide. From Gaelic "uisge beatha.. X. . Called Riesling in Germany and Johannesberg (yo-hahn-iss-bairg) Riesling in the US. WCTU is the abbreviation of the Womens Christian Temperance Union. .a festival. a toast.bee." pronounced "wheesa .Z. Whisky is a spirit distilled from grain in Scotland (note spelling and compare to whiskey). White lightning is another name for moonshine. is a cocktail consisting of lemon juice.W Wassail has had many meanings. the more uniform and long lasting the bubbles. triple sec and rum. [See also: control of consumption. an organization that was pivotal in bringing about national Prohibition in the US. It is still a very active organization promoting the control of consumption (more accurately called reduction of consumption) approach to reducing alcohol abuse.Y. or illegally-produced distilled spirits.

orange juice. Z Zero mint is a cocktail consisting of creme de menthe dilluted with water and served partially frozen. Zinfandel is a red grape variety widely planted in California although it is not. native to that state.Y Yolanda is a cocktail consisting of brandy. lime juice. Zombie is a cocktail containing pineapple juice. dry gin. . apricot brandy. sweet vermouth and grenadine. rum and powdered sugar. Zymurgy is the science and art of brewing. contrary to common belief.

alcohol content. Barrel: A barrel of beer is equal to two kegs. other than malted barley and wheat. well hopped.A Beer Dictionary A Abbey Ale: A strong beer brewed traditionally by Belgian abbeys for the brothers to enjoy as "liquid bread" during their Lenten fasting. that exceed the alcohol level defined by law for lager or beer. or 31 gallons. ales generally are hearty. The measure of the amount of weight the alcohol in a beer has as a percentage of total weight. Copper-colored or dark brown. Berliner Weisse: . Alt beers are dark. B Balance: The proportion of malt to hops in a beer. used as a primary measure in Canada. odor and tactile sensations that linger after the beer has been swallowed. Alcohol: A synonym for ethyl alcohol or ethanol. The measure of the amount of space the alcohol in a beer takes up as a percentage of total space. Brewers strive for a seamless balance of the two. white latticework of foam from the head of the beer that is left on the glass after a sip of beer has been taken. American Ale: An American version of traditional ale. robust. Belgian Lace: The beautiful. Samuel Adams' beers contain no adjuncts. A style made with a top fermenting yeast.S. Adjuncts: Starches. brewed from dark malts. Ale: A classification of beer styles. sometimes fermented with wine or champagne yeast. American Malt Liquor: An alternative name given to beers in the U. See: Ale. and sugar. used as a primary measure in the U. Beer: Generic name for alcoholic beverages produced by fermenting a cereal or a mixture of cereals.S. Alcohol by Volume: A measure of the amount of alcohol in beer. flavored with hops. which dilute the flavor and character of the malt and function as cheap fermentable sugars. Alcohol by Weight: A measure of the amount of alcohol in beer. Barley Wine: A top-fermented beer of unusually high. The German word alt means old and refers to the traditional method of top fermentation. strongly flavored. copper colored. such as corn. fruity. Noble hops are classified as aroma hops. Bamberg Beer: See Rauchbier Barley: The grain used to produce the malt used in brewing. Aftertaste: The taste. Altbier: A traditional style of beer brewed mainly in Dusseldorf. Aroma Hops: Hop varieties that are chosen for their aroma contribution to the beer. rice. and fruity. brewed with North American hops. wine-like.

Used frequently in darker ales. it boils off any harsh grainy odors. Brew Kettle: One of the vessels used in the brewing process. Served at room temperature. Cold Break: The precipitation of protein and tannin material to a fine coagulum during the cooling stage. Boiling: Wort is boiled in the brew kettle. Brewing: The art of making beer. either created during fermentation or injected later. chocolate-brown color. Bouquet/Aroma/Nose: The aroma or fragrance of the beer. Used in stouts and dark beers to contribute dark color and a burnt flavor. Black and Tan: A mix of equal parts of dark and pale beers such as porter and pilsener. Also called crystal malt. well-hopped. the wort is spiced with hops. or stout and bitter.golden brown.the amount of mouthfeel experienced by the drinker. contributed by the hops. Boiling stops all mash enzyme activity. Gives a golden color and a nutlike flavor to beer. used to boil the wort. top-fermented beer that's usually highly hopped. Bittering Hops: Hop varieties that are used to contribute bitterness to the beer. Also: . top-fermented beer which is lightly hopped and flavored with roasted and caramel malt. filtered and chilled kegged ale. Bock: A very strong lager traditionally brewed in winter to celebrate the coming spring.A regional beer of northern Germany. Best Bitter: A British-style dry ale brewed to an original gravity of the mid. dry and lightly carbonated. Brown Ale: A British-style. malty. top-fermented. and it precipitates the trub which helps clarify the wort. Body/Mouthfeel: The density of a beer . Cask Ale: Ale conditioned in the cask -. Full-bodied. pale. it extracts bitter and aromatic substances from the hops. Carbonation: Sparkle caused by carbon dioxide. Cask Conditioned/Bottle Conditioned: Beer with the yeast left in the brew to complete the fermentation in the cask or bottle. Bitterness Units/IBUs: An international system of units for measuring and expressing the hop bitterness in beer. C Caramel Malt: A upper 1040s. Accounts for about 80% of draft beer sales in English pubs. typically for 90 minutes. coppery malt which imparts both color and flavor to beer. Black Malt: Malted barley roasted at high temperatures. Chocolate Malt: Similar to black malt but roasted to a lesser. Bitter: One of the flavor characteristics of beer. Biere de Garde: French term that applies to a strong.unpasteurized draft ale which completes its maturation in the pub cellar as opposed to pasteurized. In Britain. the draft equivalent of pale ale -. During this time. and made with wheat. bottle-conditioned ale that is designed to be laid down when fermenting.

and brewed with traditional brewing methods. . Francis of Paula in Bavaria to help them though their Lenten fast Draft Beer: Keg beer served on tap. It is perceived as a buttery or butterscotch flavor. independent brewers with only traditional brewing ingredients such as malt. heated. Dark Mild: An English term for mildly hopped ales that are brewed with roasted malt. diacetyl is an essential flavor component of some beer styles. Double Bock. At proper levels. light-bodied ale and lager. Conditioning Tank: An airtight tank in which a beer's secondary fermentation occurs. Dry Stout: The Irish version of stout. A clearly detectable level of diacetyl may indicate poor brewing practices. Dark/Pale Double Bock: Dark: A double bock brewed with dark roasted malt. D Dark Bock: A bock beer brewed with dark roasted malt. though not necessarily double the strength. Germany's largest brewing city. Crystal Malt: Synonym for caramel malt. Dry Beer: A term for light-bodied brews with little aftertaste and more alcohol. then returned to the original vessel. Diacetyl: A compound produced by yeast as a normal product of fermentation. Most are dark brown in color and full bodied. slightly more bitter and higher in alcohol than the English sweet stout. Cream Ale: An American style. Pale: A double bock brewed with malt that has been dried instead of roasted. hops. that are left in the beer. mild. Cooling: The wort is cooled to the desired temperature for starting fermentation in a holding tank or whirlpool. Dunkelweizen: A dark wheat beer. yeast and water. Craft Beers: Beers made by small. Dextrins: Unfermentable sugars that yeast is unable to metabolize.Haziness caused by protein matter which must be strained after the cooling process. but have a relatively low alcohol content. bottom-fermented beer from Dortmund. Diatomaceous Earth: The refined skeletons of ancient marine organisms. See: Double Bock. Dextrins are responsible for the body in the finished beer. or Dopplebock: A stronger bock beer. blending pale golden. Decoction: A brewing process used for bottom-fermenting beers in which portions of the wort are removed. Dry Hopping: The process of adding extra hops to the beer during fermentation to enhance its aroma. which are frequently used as a filtration medium. The original of the style was brewed by the Italian monks of the order of St. Dortmunder: A gold-colored.

England. Produced by lagering beer in very cold cellars to the freezing point of water. and hops allowed as ingredients. grain alcohol. and peach. Fermenter: A vessel used in the brewing of beer. The mash is afterwards filtered in the lauter tun and the resulting wort is boiled in the copper kettle. Freshness Dating: The visible coding of beer bottles with a freshness date so that consumers know that they are receiving fresh beer. Named after the farmer who originally identified the hop type. Synonyms: alcohol.E Eisbock: The strongest of the bock beers. thereby increasing the alcoholic strength of the beer. requiring beer to be totally pure with only water. German Beer Purity Law/Reinheitsgebot: A law dating back to 1516. banana. yeast. and methyl alcohol. Practically extinct. and removing some of the iced water. Filtration: Beer is still slightly cloudy after lagering. F Fermentation: The process of the yeast converting the simple sugars in the wort in a complex sequence of 13 discrete steps to alcohol and carbon dioxide. produced by the yeast during fermentation. Gueuze: A Belgian beer style that blends a fresh lambic with an old lambic. a lauter tun. and a kettle. Esters: Fruity flavors. the place where the yeast converts the simple sugars in the wort to alcohol and carbon dioxide. used to make Samuel Adams ales. Mashing is carried out in the mash tun. a mash tun. sweetened with sugar and sometimes colored and diluted with water. and spirits. used to make Samuel Adams ales. Goldings Hops: Noble English hops grown in East Kent. such as grapefruit. England. and requires filtering to remove any remaining yeast and other insoluble materials to achieve a brilliant clarity. ethanol. chloroform. Fuggles Hops: Noble English hops grown in East Kent. thus gradually raising the temperature of the entire mash. and starts at a low temperature while portions of the mash are taken out and boiled in the cooker and later returned to the mash tun. Fermentation can take up to seven days. Ale yeasts are known for the production of esters. Four Vessel Brewing: Traditional decoction brewing method requiring a mash cooker. G Germination: The stage in the beer-making process in which the steeped barley grains are drained and allowed to sprout for seven to nine days. Ethyl Alcohol: A colorless. combustible and potable liquid soluble in water. Framboise: Raspberry lambic. . creating a second fermentation. The intoxicating element in beer. Faro: A blend of equal parts of two types of lambic beer. wine. malt.

88 cases of beer or 1. and adding smoothness and body. This eliminates strong and potentially offensive odors and flavors. noted for its reddish color.984 ounces. Some varieties contribute mainly bitterness. like grapes used in wine. L Lager: A classification of beer styles made with a bottom fermenting yeast. still actively fermenting beer and yeast is added to a tank of beer at the end of primary fermentation. elegant. crisp. Hops: The flower of a perennial vine. Bavarian lager hops grown in Germany. producing an elegant and balanced flavor. It quickly exhausts the available sugars and is then forced to scavenge among a range of secondary compounds for more food. Hops. and clean. The head is the protein which is pushed out of suspension by the bubbles.H Hallertau/Mittelfrueh Hops: Noble. full body. while clarifying and mellowing the beer. Krausening: A secondary fermentation. Lambic: Wheat beer originally produced in the Bruxelloise region of Belgium with a strong acidic character from the spontaneous fermentation from wild yeast. are varietal. Kriek: A Belgian beer style produced by steeping cherries in young lambic or gueuze to produce a second fermentation. K Keg: A keg of beer is equal to 6. Highly hopped. and one of the four ingredients of beer. Head: The foam at the top of a beer. This helps reduce the harsher secondary products of fermentation. Bavaria's Hallertau region has only 400 acres of hop growing land with the perfect soil and climate for growing Mittelfrueh hops. A small portion of young. It was brewed very strong to survive a voyage that could take as long as six months. I Imperial Stout: See: Russian Stout India Pale Ale: An ale brewed in England for British troops stationed in India in the 18th century. Hops are the universal spice of beer. Hefeweizen: An unfiltered wheat beer. Lagering/Aging/ColdConditioning/Ruh Storage: A period of one to many weeks following or including fermentation in which the temperature of the beer is slowly reduced. sometimes buttery palate. Irish Red Ale: An Irish ale. Since such a small supply of wort is being introduced. and sweetish. used to make Samuel Adams Boston Lager. lagers generally are smooth. the new yeast has a limited food supply. Lautering/Mash Filtration: . while others are prized for their fine aromas.

Oktoberfest (or Octoberfest): A bottom-fermented Vienna. The mashing process determines the composition of the wort.5 to 6. Milling: The first step in the brewing process. M Malt. Lauter Tuns usually have a false bottom which opens up to filter the mash. and the flavor of beer. between pairs of rollers in a mill. The variety of barley. Now commonly called Octoberfest. closer to the original dark style. originally brewed for Germany's Oktoberfest . On average. the color. an alternative term for bottled bitter. and one in Bohemia. Lauter Tun: One of the vessels used in the brewing process. Barley malt is crushed. depending on the brewing equipment. before the advent of refrigeration. and by law is deemed too alcoholic to be labeled lager or beer. Mashing is performed at either a constant temperature. the mash tun is used to combine the ground malt with water and to heat the mash to the desired temperature. Munich Pale: See: Munchener. used to filter the liquid wort from the solid mash. or a series of rising temperatures. the raw materials being used. Grown only in four small areas in Europe. Both styles are distinctively malty.0% alcohol by weight. Munich Dark: See: Munchener. There are two versions: helles bier. beer was brewed in winter and the last batch. Light Ale: In England. a dark ale of low gravity. Mashing: The process of combining the ground malt with water. was made especially strong to survive the many months of maturation before it was drunk at the end of summer. In Scotland. not ground. This separates the husk from the meal body and also fractures the meal body. Mash Tun: The first vessel used in the brewing process. Malted Barley: One of the four ingredients of beer. and then dried. it contains 4. brewed in March. allowed to germinate. Malt is barley which has been moistened. three in Germany. and the temperature at which it is dried all influence the character. the extent to which it is allowed to germinate. Mash: Ground malt blended with water.The separation of solids (the mash) from the liquid malt extract called wort. Malt Liquor: A beer of higher alcohol content than regular beer. Marzenbier: In Germany. and the type of beer being brewed. O Oatmeal Stout: A style of stout brewed with oatmeal. Oatmeal was used for its nutritive qualities as well as its ability to impart fullness of body and flavor. and dunkel bier. Munchener (or Munich): A bottom-fermented beer produced in Munich since the mid-10th century. preparing the malt for mashing. a paler beer. N Noble Hops: Rare.or marzen-style beer. unique hop varieties that are prized for their quality flavor and aroma characteristics.

top-fermented beer brewed with pale malts.celebration. Present day Russian stout is non-pasteurized and matured in casks for two months. Roasted Malt: Some malts are roasted to varying degrees to produce a range of specialty malts called caramel. The rate of oxidation goes up as the temperature goes up. Copper-colored. a very strong stout originally brewed from 1760 to World War 1. Old Ale: In Britain. Rice Beer: See Sake. then bottle-aged for a full year. These malts affect the color and the flavor of beer. Pitching: Adding yeast to the wort. and two penny beer. Also called Imperial Russian stout or Imperial stout. Its color comes from roasted. Pasteurization: Beer must either be pasteurized or sterile-filtered to protect it from the continued growth of any stray yeast or other beer loving micro-organisms. Russian Stout: In Britain. The original was first brewed in the Bohemian town of Pilsen in 1842. S . hoppier and lighter. Oxidation: When a packaged beer is stored for a period of time. Pale Mild: An English term for mildly hopped ales that are brewed with malt that has been dried instead of roasted. and black malts. Porter: A very dark. See also: India pale ale. and sweet. Pilsner: A general name for pale. See: Bock. P Pale Malt: A form of crystal malt used with pale beers. it stales. beer. and was intended for porters and other heavy laborers who would find in it the strength to accomplish their tasks. golden-hued. less hearty flavor. Oxidation is familiar to drinkers as a papery or cardboard like character in both taste and aroma. or oxidizes. The resulting brew is lighter in color and has a lighter. A measure of the amount of solids in the wort. highly hopped. R Rauchbier: A dark. Pale Ale: An amber or copper-colored. Different beers stale at different rates and develop off flavors. bottom-fermented beers. Original Gravity: The density of the wort prior to fermentation. Pale Bock: A bock beer brewed with malt that has been dried instead of roasted. unmalted barley. Similar to bitter but drier. malty. top-fermented beer first brewed in London in 1722 by a man named Harwood as a substitute for a then popular mix of ale. expressed as a ratio as compared to the density of water. chocolate. Called Entire. the beer was advertised as being richer and more nourishing than ale. bottom-fermented beer produced by a few breweries in Bavaria. a medium-strong dark ale most often consumed in winter. Unique smoked flavor from the use of malts dried over an open fire.

Stock Ale: A strong ale brewed to be stored for a long time. hoppier and richer than porter. Six Row Barley: A type of barley used by most major brewers. Saccharomyces Cerevisiae/Ale Yeast/Top Fermenting Yeast: The yeast strain used to make ales. followed by warm conditioning and krausening. Winter Lager. roasted unmalted barley. The new stout was darker. A distinction is drawn between sweet stout and dry stout: although both are highly hopped. sweet stout is less bitter than dry stout. which it gradually overtook in popularity. Spruce Beer: A brew produced in North America and Northern Europe by fermenting molasses and other sugars with the exudate of spruce trees. This strain rises to the top of the tank during fermentation. the barley used in Samuel Adams. top-fermented beer made from pale malt. Traditionally strong. At one time there were 27 breweries making steam beer in California. T . i. and often caramel malt. the more alcohol. Scotch Ale: A top-fermented beer of Scottish origin. as compared with that of water. Now trademarked by Anchor Brewing. Saison: An amber or copper-colored top fermented beer from Belgium and France. thick and creamy. a top fermenting yeast. very dark. once brewed in summer but now available all year-round. Brewers use gravity to measure the fermentation's progress -. and having a higher alcohol content than a "Best" bitter. the higher the gravity. heavy. Six row barley has less flavor than two row barley. Stout was first introduced by Guinness as an extra stout version of their porter. Sweet Stout: The English version of stout as opposed to the dry stout of Ireland. Octoberfest. Strong Scotch Ale: Scotch ale brewed to a higher original gravity and having a higher alcohol content than regularly brewed Scotch ale. This yeast strain settles to the bottom of the tank during fermentation. the lower the gravity. Strong Bitter: A British-style dry ale brewed to an original gravity in the 1050s. See: Scotch Ale. sometimes with malt. Sake: A traditional Japanese fermented drink made from rice. Fermentation is carried out in long shallow vessels called clarifiers. during the Gold Rush.Saaz Hops: Bohemian Noble hops from the Czech Republic used in several Samuel Adams styles. Seasonal Beers: Special beer styles brewed for a specific season. Steam Beer: A beer produced by hybrid fermentation using bottom yeast fermented at top yeast temperatures. Stout: A very dark.e. See also: Russian stout.the more fermentable sugars. Sparge: To wash out all soluble products from the mash prior to boiling. Saccharomyces Carlsbergensis/Lager Yeast/Bottom Fermenting. Specific Gravity: A measure of the density of a liquid or solid. Yeast: The yeast strain used to make lagers. It has a slightly lactic flavor and is less alcoholic than dry stout. The style is indigenous to America and was first produced in California at the end of the 19th century. Naturally conditioned in burgundy-shaped one liter bottles. a bottom fermenting yeast. Indigenous to America.

W Water: One of the four ingredients of beer. and fairly strong. Whirlpool: A vessel used in the brewing process. the type used by most major brewers. Two Row Barley: The type of barley used to brew Samuel Adams. five of which are in Belgium. Top-fermented. clear liquid. a generic term for top-fermented wheat beers. A sweet. Weihenstephan: The oldest brewery in the world. Chemically speaking. Wheat Beer: Any beer containing a high proportion of malted wheat. used to remove the trub from the wort. Origin dates back to the Middle Ages. Now available in cultured form. . and one in the Netherlands. and it has more flavor. Trub: Suspended particles comprised of proteins from the malt and tannins from the hops which help to clarify the wort. and such beers are usually very pale and cloudy. and another. Saccharomyces cerevisiae is used to make ale. Witbier/White: A traditional wheat beer originally brewed in the Belgian towns of Hoegaarden and Louvain. Terminal Gravity: Synonym for specific gravity. All wheat beers are top-fermented and many are bottle conditioned. they are bottle-conditioned. is used to make lager. V Vienna Type: A reddish-amber.Tannins: Organic compounds contained in certain cereal grains and other plants. a wheat beer of bock strength. Weizenbier: In Germany. with a white foam. Trappist Beer: Any beer brewed in one of the six remaining brewing abbeys. wort is basically food for the yeast. amber colored. originally brewed in Vienna. Weissbier: In Germany. Two row barley is more expensive than six row barley. brewing water should be non-alkaline and of a certain hardness. Now a brewery and brewing school located just outside Munich. Yeast is a single cell organism whose metabolism converts the sugars contained in the malt into alcohol and carbon dioxide. a generic name for wheat beers. Wort: The liquid malt extract that is filtered from the mash during lautering. prerequisites easily attained with the proper treatment. malt-accented lager. One species. Y Yeast: One of the four ingredients of beer. The only requirement for water used in brewing is that it be drinkable. sweetish. Weisse means white. Wild Yeast: Any airborne yeast. especially those of the south. Weizenbock: In Germany. Saccharomyces carlsbergensis. dark amber.

Z Zymurgy: The science of brewing beer. .

Mix 50/50 Tabasco sauce and vodka in a shot glass and then light it with a lighter. Apoica 1 oz (30 mL) gin or (sometimes) vodka. shake and strain into glass and Sprinkle nutmeg on top.Bartending/Cocktails/Glossary A AMF (AKA Adios Mother Fucker) Equal parts of vodka. For color. is typically a pale semi-translucent blue in colour. club soda to taste. Seen as an alternative to the gin and tonic. It may be necessary to heat the afterburner a bit to get it to burn. 1 part sloe gin. splash of orange juice. Admiral Vernon 1. also referred to in some places as a China Blue.5 oz (15 mL) Grand Marnier. 1 tsp (5 mL) orgeat syrup. Named after the stinging night wasp of Brazil. Tabasco sauce. grenadine syrup can be substituted. add a dash of blue Curaçao liqueur. Americano Equal parts sweet vermouth and Campari poured over ice into a Collins glass. . Fill-up with sour mix. 0. rum. 1 part amaretto liqueur. Can be drunk as a shooter or as a cocktail. When it burns pour some ground cinnamon on the flame and watch it burn. 1/2 shot (15 mL) heavy cream. 7-up. 2 oz (60 mL) citrus soda. and is served in a chilled Collins tumbler. 0. tequila. Alabama Slammer 1 part Southern Comfort. Named after Admiral Edward Vernon. Alexander 1/2 shot (15 mL) Gin or Brandy. Combine ingredients over ice.5 oz (45 mL) light rum. The ingredients are mixed together with cracked ice in a shaker or blender and strained into a chilled cocktail glass. nutmeg. 1/2 shot (15 mL) white creme de cacao. gin.5 oz (15 mL) lime juice. Often served with ice. the Apoica is relatively easy to prepare. It is said to be named after Czar Alexander II of Russia. Afterburner Vodka. Slam it down. triple sec. Shake with ice and strain into shot glass or cordial. If you have no sloe gin. The drink. ground cinnamon. Garnish with an orange slice.

1 oz (30 mL) vodka. The second person pours the apple juice and then the vodka into the mouth. The Avenger is a sweet party cocktail with a tropical flavour. Shake mixture with ice and strain into a glass. 2 oz (60 mL) pineapple juice. swallows. Two people are required. B B-50 Series The B-50 series of shots are variations on the B-52 shot that have warranted their own name. Common brands of maraschino are Maraska. dash lemon juice. 2 dashes of grenadine. Strain into a cocktail glass. Australia. Shake or stir with ice. others do 2:1 parts. and cinnamon sugar in a salt or pepper shaker. it all depends on how strong the shot is wanted. Apple Pie Shooter 2 oz (60 mL) apple juice. 0. the apple vodka is shaken or stirred with a sweet and sour mix and then strained into a Martini glass.5 oz (15 mL) light rum. fill up the glass with even amounts of orange and pineapple juice. some do 1 part vodka. Use a Collins glass with or without ice. and a third liqueur. The drinker then sits up. as they are much sweeter and have a very different taste. Apricot Pie 0. Aviation 2 oz (60 mL) gin (or vodka). this also prevents choking. There can be different recipes for this shot. swishes to mix the ingredients. 1 oz (30 mL) maraschino liqueur. originating from Melbourne. Serve with a cherry. whipped cream in a can. In order for the full taste of the drink to come out.5 oz (15 mL) sweet vermouth. 1 part apple juice. Luxardo and Stock. The designated drinker sits in a chair with head back and mouth open. dash bitters. apple cider or apple liqueur. 2 oz (60 mL) orange juice. Typically. garnish with a lemon wedge. dash in the lemon juice and bitters. stir all ingredients. . May be garnished with a slice of Granny Smith apple. 1 oz (30 mL) lemon juice. Avenger 2 oz (60 mL) vodka. The second person then adds a good size shot of whipped cream and a light sprinkling of the cinnamon sugar.Apple Martini (aka Appletini) Vodka and either apple juice. Baileys Irish Cream. Other cherry-flavoured liqueurs or the syrup from maraschino cherries should not be substituted. the drinker must keep his or her throat closed. They are typically composed of Kahlúa. 4 dashes each of apricot brandy and lemon juice. add the energy drink. 1 oz (30 mL) energy drink.

1/2 shot (15 mL) of Goldschlager (although any thin flammable cinnamon except Hot Damn will do). Alternatively. Variations include using half measures in a shot glass. Sprinkling cinnamon into the flame will cause sparks to appear in an otherwise dim blue flame. stir and strain into ice-filled glass.B-52 A B-52 cocktail Kahlua. using teaspoons of grand marnier to fill a double shot glass. The B-52 is a layered shot served in a pousse-cafe glass. Layer on top half shot of Goldschlager. 1 measure (30 mL) Benedictine. topped up with Baileys. Dim the lights. Add a garnish . Baby Guinness Tia Maria. in a rocks glass. It is very sweet to taste which is why it is very popular among young adults. Baileys. and ignite. B and B 1 measure (30 mL) brandy. Grand Marnier. this slows down the pouring of the Baileys and should allow the Baileys to sit on top of the Tia Maria to look like a baby pint of Guinness. Bailey's Comet 1/2 shot (15 mL) of Baileys Irish Cream. Shake and pour into a cocktail glass. Pour into an ice filled shaker. pinch of cinnamon. Float the Brandy on top of the Benedictine. 1 oz (30 mL) banana liqueur and 1 oz (30 mL) cacao liqueur (white). The glass used to drink this should be a small whiskey glass or a shot/shooter glass. Add splash of flammable alcohol. Banana Banshee 2 oz (60 mL) cream. The Baileys should be poured into the Tia Maria using the back of a spoon. Fill shot glass half way with Baileys Irish Cream. splash of flammable alcohol (Bacardi 151 works well). Kahlua may be replaced with another coffee liqueur. Baileys with another Irish Cream and Grand Marnier with another Curaçao.

fill with ice. 1 shot (30 mL) of sangrita. 1 measure banana liqueur (Pisang Ambon). then the Cointreau (the least dense). First add the grenadine (the most dense of the liquids). Bee's Kiss 2 parts light rum. Mix the rum. salt on a small dish. 1/4 fill with pineapple juice. Put the ice. Top off with ginger ale. Banana Daiquiri 2 measures (60 mL) light rum. 1 measure (30 mL) lime juice. 1 part grenadine. crushed ice. honey and sour cream in a blender. Pour Kahlúa into glass with ice. Strain into a cocktail glass. Named after the Mexican flag. the shot of tequila. 1 oz (30 mL) cognac. 1 oz (30 mL) gold rum. Tastes sweet. 1 part Cointreau. half a banana. crushed ice. banana liqueur. You should drink. Salt is used for lowering the 'boom' of the tequila. Belfast Bomber 1 oz (30 mL) Baileys. Strain into a cocktail glass. There is no method to mix this drink. Build over ice drink with a straw Bellbird 1 oz (30 mL) light rum. Build drink in an iced hurricane glass. Blend until the mixture is smooth. then the curaçao. 1 part sour cream. The drink is reputed to have been invented by Nick Castrogiovanni of Nick's Big Train Bar in New Orleans.of nutmeg powder. lime juice. 1 shot (30 mL) of lemon juice. Bastille Bomb 1 part blue curaçao. 3/4 fill with cranberry juice. 1/2 oz (15 mL) Razzmatazz (crème de cassis and chambord are acceptable substitutions). sangrita and lemon juice. pour back into glass. one at a time. rum. ice. 3 parts ginger ale. the banana and the ice in a blender. roll into shaker for a few shakes. 1 part honey. Serve the cocktail without garnish. Bandito 1 part Kahlúa. garnish with a squeeze of lime and serve. Bandera 1 shot (30 mL) of silver tequila. Bellini . The Bastille Bomb is a layered shot.

Do not shake as shaking will make the prosecco flat and could cause the mixing glass to explode. 1/3 oz (10 mL) black sambuca. Shake all ingredients together and pour into a Collins glass. Bartender Giusepi Cipriani invented this cocktail at Harry's Bar. 1 oz (30 mL) Kahlúa. vanilla ice cream. Between The Sheets 1/2 oz (15 mL) brandy. Pour root beer into a (preferably chilled) glass or mug. Top with one scoop of vanilla ice cream. then add a cherry. 1 oz (30 mL) cream. 5 oz (150 mL) prosecco sparkling wine. 1/2 oz (15 mL) triple sec. Black Forest 1 oz (30 mL) creme de cacao. 1 oz (30 mL) cherry liqueur. Pour ingredients over ice.2 oz (60 mL) white peach purée. Another cocktail called Black Martini is as follows: 4 . squeeze of lime. Add a little more cream as a floater. 12 oz (350 mL) Coke. the Bellini has been embraced throughout the western hemisphere. This was the case until Giusepi's son Arrigo began using a flash frozen peach purée. Black Devil 1 1/2 oz (45 mL) tequila. Mix directly in the sparkling wine bottle. Build over ice in a glass. 1 oz (30 mL) lemon juice. The drink was named after the 15th century Italian painter. With the opening of Harry's Bar in New York City. Gently roll the shaker end over end to mix the ingredients. Shake gently. Serve chilled in long champagne glasses Black Cow Root beer. Strain into a champagne glass and serve. Also known as Black Banana. Originally this cocktail would only be made for four months of the year when the white peaches were in season. 1 oz (30 mL) Kirschwasser. 3 parts sparkling wine. 1/2 oz (15 mL) rum. Black Martini 2/3 oz (20 mL) gin. Giovanni Bellini. Pour peach purée then prosecco into a mixing glass filled with ice. Venice in 1948. Bitch Slammer (also B Slammer) 1 part vodka. Strain into cocktail glass. It is reported that the pink glow of one of Bellini's painting is the inspiration to this cocktail. Black Dick 1 oz (30 mL) creme de banane.

Queen Victoria's consort. 1 part Kahlúa Blaster Shooter (Jägerbomber) 1/2 a can of Red Bull or other "energy drink". poured into a shot glass. with the differing densities of the liquids allowing them to remain largely in separate layers (as in a pousse-café). so that the two don't mix. A common variation is the poor man's black velvet. ice. Combine in shaker. 2 oz (60 mL) chambord raspberry liqueur. who died of typhoid fever at age 42. A common technique is to fill the glass half full of the light beer. A "champagne in mourning" mixture created in 1861 to commemorate German-born Prince Albert. stir and add ice. 1 part kahlua. the black velvet was the favorite drink of Otto von Bismarck. prepared with a cider or perry bottom layer. and then carefully pour the dark beer in. A black velvet is made by filling a tall flute glass halfway full of chilled stout and floating the sparkling wine on top of the stout. who supposedly drank it by the gallon. Black Russian 2 parts vodka. Bleeding Brain (Brain Haemorrhage) . 6 oz (180 mL) cold dry champagne or other dry sparkling wine. According to Brewer's Dictionary of Phrase and Fable. 1 oz (30 mL) blue curacao. lighter beer (such as an ale or lager). Black Velvet 6 oz (180 mL) cold Guinness. over an upside-down spoon. Black Velvet is also known as Bismark and Champagne Velvet. 1 shot (30 mL) of Jägermeister or other liqueur. In Germany. the cocktail often goes by his name. Shake vigorously.1/2 oz (130 mL) vodka (Absolut). The Blaster is taken by dropping the shot of Jägermeister into a Collins glass and drinking like a shot. Strain into cocktail glass. 1 part drambuie. Black and Tan Stout beer (such as Guinness) and another. 7-Up or other lemon-lime soda. Blacksmith 1 part brandy. Mix ingredients. 1 shot (30 mL) of Sprite. The effect is best achieved if it is poured over a spoon turned upside down over the top of the glass so that the liquid runs gently down the sides rather than splashing into the lower layer and mixing with it. mixed with the Red Bull. The drink is popular because it causes intoxication and also allegedly lets the drinker become more alert. 1 part Coke (optional).

. Shake the rum. Bloody Caesar 1oz (30 mL) Vodka. 7 drops Worcestershire sauce. of Harry's Bar in Paris ). is poured from one mug into the mug of boiling water. back and forth until the blue flame goes out (4-6 times). Pour schnapps into a shot glass. 1/4 teaspoon (1 cm³) freshly grated horseradish. 1 tsp (5 mL) powdered sugar or honey. while working at the El Dorado in San Francisco. then pour blue curacao down the inside of the glass for effect. 1/2 ounce (15 mL) lemon juice. Blue Blazer 1 part boiling water.1 oz (30 mL) peach schnapps. The whisky. It is then poured into the serving mug or Irish Coffee mug containing the honey or sugar and lemon peel. Dash Worcestershire sauce. Optionally. Salt/Pepper and a celery stick. Many bars will use one shot (30 mL) of blue curaçao. Add lemonade. 1 oz (30 mL) blue curaçao. Celery salt the rim of the glass. Reportedly while making the drink. Strain into a highball glass and garnish with a cherry and a piece of pineapple. 3 drops Tabasco sauce. 1 cocktail cherry. (Only Available in Canada) Bloody Mary 1 1/2 oz (45 mL) vodka. dash Tabasco. 1 part cream of coconut. lemon peel garnish (optional). 1/4 oz (7 mL) Baileys. throw in some lemon bar mix. 1 part blue curacao. 2 parts pineapple juice. and call it a Blue Lagoon. garnish Lemon/Lime. US President Ulysses S Grant was so impressed that he gave Thomas a cigar. Pour a little grenadine through the Baileys until it falls into the schnapps. whose symptoms the drink was to alleviate. Clamato Juice Serve in a highball. 1 pinch freshly ground pepper. It was created by Jerry Thomas. Float Baileys over the back of a spoon. ignited. Garnish with pickled asparagus sprig or slice of celery. Blue Hawaiian 1 part light rum. dash of grenadine. Shake vodka and rum with crushed ice poured into the glass. the blue curacao. 7 oz (200 mL) lemonade. 3 oz (90 mL) tomato juice. Thomas would only make the drink if the outside temperature was 10 °C or below or if the person ordering the drink had a cold or the flu. 1 cup (250 mL) ice. Blue Lagoon 1 oz (30 mL) vodka. a bartender and author. 1 oz (30 mL) Malibu rum. Strain into an old-fashioned glass filled with ice. sugar the glass rim. 1 piece of pineapple. 1 part whisky. 1 pinch of celery salt. Shake with ice. Supposedly created in the 1960's by Andy MacElhone (son of Harry. the pineapple juice and the cream of coconut with the ice.

Add curacao and vodka. 2 dashes bitters. 1 pint (568 mL) of beer of your choice. 1 oz (30 mL) double cream. drop and chug. one part blue curaçao. Add the twist of lemon peel and serve. 1 bag of black tea. combine the bourbon and cream. 1/2 oz (15 mL) light cream. A boiler maker is just a mug of beer and a shot of whiskey. Shake the ingredients thoroughly with ice and strain into a cocktail glass. Boilermaker 1 shot (30 mL) of whiskey (or any other spirit). It is thus essentially a screwdriver with rum added. Brandy Punch 1. Pour frozen lemonade into a pitcher. Much of this drink's notoriety comes . Brandy Alexander 1 oz (30 mL) cognac.5 oz (45 mL) brandy or cognac. Brandtea 1 shot (30 mL) of brandy. Celebrated for its potency and its festive. 1/4 tsp (1 cm³) sugar syrup. In a shaker half-filled with ice cubes. 0. Add milk and sugar as needed. Finally add the shot of brandy and stir. Dark rum is also preferable. though freshly squeezed juice may also yield a good brass monkey. Brass Monkey Equal parts vodka. 1 twist of lemon peel. Try using a sweet brandy such as Metaxa. Bourbon County Cowboy 2 oz (60 mL) bourbon whiskey. Strain into a cocktail glass. Brandy Cocktail 2 oz (60 mL) brandy. Stir all ingredients (except lemon peel) with ice and strain into a cocktail glass. Hold the shot of spirits above pint glass of beer. Shake well. aquablue colour. since it is the mixing of the brown rum with the orange juice that produces the distinct brass-like coloration for which this drink is named. sugar and milk (as needed). Prepare tea in a mug and add boiling water.Blue Hawaiian Blue Whale 1 part frozen lemonade. two parts vodka.5 oz (15 mL) cointreau. rum and orange juice. 2 dashes angustura bitters. Pulp-free orange juice is usually desirable for reasons of palatability. 1 oz (30 mL) creme de cacao.

Brave Bull 1 1/2 oz (45 mL) tequila. 1 part Irish cream. use dry vermouth. 1. Bronx Cocktail 1 oz (30 mL) vermouth. ie it is the usual British term for what Americans would call a 'Mimosa'. is essentially a variation on a mimosa. a white wine is used in its place. Although the recipe given here. C Caffè Corretto (Espresso Corretto) . Shake all ingredients (except orange slice) with ice and strain into a cocktail glass. most British people will understand 'Buck's Fizz' to refer to a mixture of orange juice and champagne. The Buck's Fizz is the English version of the French mimosa and predates the mimosa by 3 years. Come on y'all it's time to get nice". use half dry and half sweet. capped. and add an egg yolk. The first quarter to third of the bottle is consumed. An alternative cocktail. For a dry Bronx cocktail. and then topped off with Sunny D. Bull's Milk 1 oz (30 mL) light rum. Add the orange slice and serve. and guzzled. where real Champagne is not available or cannot be afforded. 2 parts Red Bull. Buck's Fizz Orange juice.5 oz (45 mL) brandy. inverted. Fill a champagne glass 1/3 full of orange juice. Pour Red Bull into vodka. Typically Olde English 800 or St Ides is used.from the Beastie Boys' song: "Monkey tastes Def when you pour it on ice. It consists of three parts malt liquor and one part Sunny Delight. Layer. may be the original usage. dash of grenadine. The Bronx was supposedly invented by Johnnie Solon of the Waldorf-Astoria bar in Manhattan. Both drinks are usually served at breakfast or brunch. 1 cup (240 mL) milk. chilled Brut champagne. Buttery Nipple 1 part butterscotch. and always in the fortyounce bottle. Build over ice in a rocks glass. The drink is named after London's Buck's Club where it was first served in 1921. often attributed to the Beastie Boys track. Serve chilled. juice of 1/4 orange. Top with champagne and a dash of grenadine. 1 slice orange. Bullshot (also known as Crunk Juice) 1 part vodka. 1/2 oz (15 mL) Kahlúa. with grenadine. Sometimes. Add ice (optional). 1 oz (30 mL) gin. for a Bronx golden cocktail.

but this causes it to melt more quickly. Caipirinha is a traditional Brazilian drink. and ice). replacing or complementing the lime with any other fruit (always fresh. the drink is called a "caipiríssima"). and gently float the lime juice on top. giving the drink a mossy colour and an earthy. or vodka can also be used ("caipiroska"). but may not be necessary as the ice will melt. 1-2 tsp (5-10 mL) sugar (to taste). It is widely consumed in Italy and usually taken after lunch or dinner Caipirinha 1/2 lime (tip: get rid of white centre). sugar. Cement Mixer 1 oz (30 mL) Baileys. never juices). In Europe. replace with a good quality clear rum (in this case. usually grappa or brandy. Popular fruits include passion fruit. If the Coca-Cola is flat (as is preferable for this particular drink) the mixture is shaken before serving. the faster it cools. 1 part Malibu poured over ice and mixed with Coca-Cola. 1 part dark rum. Crush lime half with a wooden pestle in a whiskey tumbler or similar glass. Some health-conscious Brazilians will drink it with a sugar substitute such as aspartame. Some bartenders use simple syrup in order to minimise the mixing needed and crunchiness of sugar crystals. the Cement mixer provides an . kiwi. Water may be added to dilute. A caipirinha should be drunk quickly. Shake vigorously. Careless Memor 1 part whisky. Some people also replace the ice cubes with chopped ice. Add crushed or grained ice. cachaça (to fill glass containing lime. Cachaça is substituted by vodka.1 part grappa (or brandy). watering down the drink. The sweetness of the rums and cola combine with the coconut of the Malibu to mask the drink's true alcoholic content. 1 part Bacardi. Fill glass with cachaça. set free while pounding the lime halves. It is named after a song by pop group Duran Duran and has been likened to Douglas Adams's fictional drink called the Pan Galactic Gargle Blaster. Drinking two is recommended only for those with strong stomachs or a strong desire for amnesia. warmer feel to it. it is fashionable to use brown sugar instead of white. Cachaça is substituted by rum. lemon. If you don't have cachaça on hand. A "caipifruta" is prepared in the same way. Fill a shot glass 2/3 full with Baileys. pineapple and strawberry. Caipirísima See for Caipirinha. A shot of espresso coffee "corrected" with a shot. The finer the ice. but also dilutes the mixture. Taken correctly. 2 parts espresso. 1 oz (30 mL) lime juice. as the essential oils of the lime peel. will give an unpleasant. bitter taste Caipiroska See for Caipirinha.

chilled dry champagne. 1 part cranberry juice. on the rocks in a tall glass. Common recipes include: (1) (Dale DeGroff) 1 1/2 oz (45 mL) citron vodka. 1/2 oz (15 mL) creme de cacao. However. Then. Add the teaspoon of brandy. That's it! Comfortable Screw 2 fingers of Southern Comfort. dash of lime. in a short time the creme solidifies. Carefully fill the glass with champagne. gently pour Baileys on top so it floats over the schnapps. Miami in either 1985 or 1986. 1/2 oz (15 mL) . Try getting the drinker to dip their finger in the shot before drinking. Pour champagne into a chilled glass. Fill with orange juice. Shake with ice. Half fill a 4shot glass with butterscotch schnapps. care must be taken to consume a Cement mixer before this happens as the solidified version is not very palatable. Twist lemon peel over drink and drop into glass. Then pour the Bailey's gently over the vodka with a spoon. Cheeky Vimto Chocolate Martini 2 oz (60 mL) vodka. Toby Cecchini is credited with changing the rose's lime cordial to fresh lime juice and standardising the triple sec as Cointreau.interesting texture in one's mouth. Condom A two layer shot. Serve decorated with the cocktail cherry. dash of Angostura bitters. Pre-chill champagne and curaçao. holding a teaspoon over the shotglass. The Cosmopolitan was first created by Cheryl Cook in South Beach. Cosmopolitan 1 1/2 parts vodka. cocktail cherry. Place the cube of sugar in a champagne flute and add a dash or two of Angostura bitters. Add curaçao to taste. 1 part triple sec. blue curaçao. Classic Champagne 1 cube of sugar. Champagne Blues Champagne. Second layer: Baileys. First layer: vodka. 1 tsp (5 mL) of brandy. lemon peel. Cocksucking Cowboy Butterscotch schnapps. Pour ingredients into shaker filled with ice then pour into Martini glass. Baileys. Strain into a cocktail glass. Fill the glass at 3/4 of vodka.

D Daiquiri This refers to a family of cocktails. 0. Fill the glass with ice. then slowly pour in the tequila so that two distinct layers are form. The Cuba Libre ("Freedom for Cuba") was invented in Havana. 1 oz (30 mL) triple sec. 1 part tequila. that serves as the starting point to the more complex cocktails of the family: 1. Rub the rim of a highball glass with the lime. 1/4 oz (7 mL) fresh lime juice. England by Time Out) 35 mL cytrynowa (Polish lemon vodka). the juice of 1 lime. Daiquirí Natural is the basic mix. Cuba Libre 90 mL (3 oz) Coca-Cola. 15 mL triple sec. It helps to use the lighter on the side of the glass too. Mix all the . 5 mL fresh lime juice. for colour. Cucaracha 1 part Kahlúa. Pour the Kahlúa. 2 dashes bitters (optional). Daiquiri Floridita is the most common and famous version of this cocktail. 30 mL (1 oz) rum. 1/2 oz (15 mL) fresh lime juice. 20 mL cranberry juice. 10 drops of maraschino liqueur. or when you think it's good and hot) suck up all of it through a straw as quickly as possible. Garnish with an orange peel. and then strain into Cocktail Glass. Cuba around 1900. (3) (Voted Best Cosmopolitan in London. crushed ice. lime wedge. This recipe is also known as Daiquirí Frappé: 1. Pour vodka into hot tea. Garnish with a lime wedge. When the flame starts to taper off (or when you can't hold yourself back any longer.Cointreau. and allow the blue flame to burn. Add rum. whom Ernest Hemingway nicknamed El grande Constante. 60 mL (2 oz) gin (optional). 1 oz (30 mL) cranberry juice. allegedly it was invented by Constantino Ribalaigua Vert. crushed ice. 1 teaspoon (5 mL) sugar. later. regularly mixed rum and Coca-Cola as a cocktail and a toast to this West Indies island. Drink immediately. Mix the ingredients in a shaker and serve.5 oz (45 mL) light-dry rum. (2) (Gary Regan) 1 1/2 oz (45 mL) citrus vodka. Some mixing in the middle is fine (and even desirable) but at the top it should be all tequila. 1 tsp (5 mL) sugar. Shake and strain into a chilled cocktail glass. Garnish with a flamed orange twist. Crazy Ivan 1 part black tea (brewed). Light the tequila with a lighter.3 oz (40 mL) light-dry rum. 1 or 2 dashes cranberry juice. 1 part vodka. Jones' Bar Guide omits the gin and bitters. Drop in the lime squeeze. to warm up all of the liquid. expatriates avoiding Prohibition. Strain into a chilled cocktail glass. but they are said by some to greatly improve the quality of the drink. Patriots aiding Cuba during the Spanish-American War and. 5 mL Rose's Lime Cordial. Shake all ingredients with ice. Fill with Coca-Cola.7 oz (20 mL) lime juice. Works best in a tall shot glass. 2 dashes Hoppes Orange Bitters. Shake with ice. barman and owner of the Floridita in the 1950s.

Other versions: Papa's is the version of the cocktail that Hemingway allegedly preferred (Papa is the nickname that fishermen gave Hemingway in Cuba). Other versions. 1/2 oz (15 mL) triple sec. There is a variant made with vodka. which gives the cocktail an amber colour. Strawberry Daiquiri: 1/2 oz (15 mL) strawberry schnapps. Serve over ice in a short glass. . are also common in bars worldwide. directly into an iced Collins glass. instead of the grapefruit soft drink. Top with either fiery ginger beer. 1 oz (30 mL) strawberries. where Gosling's distillery was founded. is identical to the Floridita Daiquiri. Fill the remainder of the glass with Jägermeister. Danis 2 oz (60 mL) vodka. Dead Nazi Equal parts Jägermeister and Rumplemintz Peppermint Schnaps in a shot glass. Shaken method: Shake all ingredients. A variant of the cocktail uses sweetened grapefruit juice and club soda. add ice. Dead German Equal parts Jägermeister and Goldschläger in a shot glass. Mix all the ingredients in a blender until the ice is finely crushed and serve iced. 1/2 oz (15 mL) light rum. crushed ice. 1/2 oz (15 mL) Jose Cuervo silver tequila. Combine as warranted. Jägermeister. which did not originate in the Floridita. except Jägermeister. Strain into an iced Collins glass. except Jägermeister. it only substitutes lime juice with grapefruit juice. Fill the remainder of the glass with Jägermeister. called the Clear And Sunny. Darth Vader 1/2 oz (15 mL) vodka. Add slice of lime to garnish. 1 oz (30 mL) lime juice. Stirred method: Pour all ingredients. Mix vodka and orange juice. the ideal ratio culminates in a dark cola colour.ingredients in a blender until the ice is finely crushed and serve iced. 50 mL Goslings Black Seal Rum (other dark rum will suffice). 1 tsp (5 mL) powdered sugar. the Partly Cloudy is made with vodka and gatorade when you are out of rum and ginger beer. in a cocktail shaker with ice. It is said that Hemingway drank this cocktail with no sugar and doubled the rum. 2 oz (60 mL) sour mix. add soda. Load with ice. 2 oz (60 mL) orange juice. Dark And Stormy 15 mL lime juice. 3 oz (90 mL) grapefruit soda or Squirt. 1/2 oz (15 mL) gin. shake and strain. but instead of light-dry rum (which is colourless) it requires aged rum. Also. 1 oz (30 mL) light rum. 4 knobs of ginger cut into small pieces. The Dark And Stormy originated in Bermuda. ginger beer or soda depending on preference and amount of ginger used. Mulata is the same cocktail as the Floridita Daiquiri. such as Banana daiquiri and Strawberry daiquiri.

To a pint sized (568 mL) glass is added large (50 mL) port (usually Cockburns). Strain into a cocktail glass. "Atomic Vimto" is made by putting half a pint (284 mL) of Stella Artois into a Pint (568 mL) glass. 1/2 shot (15 mL) banana liqueur. 1 splash soda.5 mL) triple sec. 1 tbsp (15 mL) lime juice. 1/2 tsp (2. and topped with WKD Blue. 1/2 shot (15 mL) midori. Dirty Martini 3oz (90 mL) of Gin (Vodka) and. 1 1/2 tsp (7 mL) apricot brandy. Serve. 1 oz (30 mL) sour mix. Strain into chilled Martini glass. Blend all ingredients together with a half cup of crushed ice until smooth. 1/2 shot (15 mL) Maui Blue Hawaiian. alcopop and port wine. 1 oz (30 mL) vodka. Dirty Vimto A Dirty Vimto (also known as a dirty pint) is an alcoholic cocktail drink popularised in 2004 which replicates the fruit extract drink Vimto with the use of beer.5 mL) creme de menthe (white). Pour absinthe into a flute and top with the champagne. 1/2 tsp (2. Devil's Tail 1 1/2 oz (45 mL) rum. a splash of the garnish juice usually Olive. a splash of dry vermouth. Garnish with green Olive Dirty Water (Dirty Bath Water) 1/2 shot (15 mL) vodka. A shot (25 mL) of scotch is added. use 75 mL of port and fill the rest with WKD Blue. stirred in a Boston shaker with ice. Dirty Hooker 1/2 ounce (15 mL) Jagermeister. This unusual combination has a flavour reputed to be both delicious and remarkably similar to that of Vimto. 1/2 ounce (15 mL) raspberry Sour Puss in a shot glass. The glass is filled to half way with Stella Artois and filled with WKD Blue. 5 oz (150 mL) chilled champagne. The other option is to double the scotch. Serve in a champagne flute. Shake all the ingredients in a shaker with ice. and adding 50 mL of Port. Other names include Cheeky Vimto. . Dixie Dew 2 oz (60 mL) bourbon. 1/2 shot (15 mL) chambord.Death In The Afternoon 1 oz (30 mL) absinthe (or Pernod or Absente). 1 1/2 tsp (7 mL) grenadine syrup.

Take a little peel of lemon and squeeze the zest (like a spray) garnish with green olive. orange juice and pineapple juice and strain into a cocktail glass. 1. 1/2 oz (15 mL) blue curacao. 1 splash orange juice. Stir in a glass and serve over ice. Shake well over ice and strain into a whisky tumbler. in order to resemble ectoplasm. Spoon the jelly onto the top. 1. Donatello== 1 1/2 oz (45 mL) vodka. Mix in the rum (or vodka or tequila). (90 mL) Pour just a Splash of Dry Vermouth in a mixing glass top with ice. 1 splash orange juice. Then add the chambord to the glass and allow it to sink to the bottom. 1 cup (240 mL) boiling water. 1/2 oz (15 mL) midori.5 oz (45 mL) Grand Marnier orange liqueur. 3/4 cup (60 mL) rum (or vodka or tequila). 1 package lime jelly. (this is for take the aromatics of Martini) then. Strain in to a Martini Chilled glass.5 oz (45 mL) blue curacao liqueur.splash Dry Gin . splash of chambord. Stir well.Dom Pedro 1 shot (30 mL) of Irish whiskey (or amarula). Eggnog . Whisked together. Ectoplasm is a cocktail that is meant to have a "green slime" appearance. Eccentric Elmer Ectoplasm First variation: 3 oz (90 mL) vodka. Set in a freezer. Shake the blue curacao. 1/2 oz (15 mL) triple sec. Dissolve the jelly in the boiling water. lightly top with shavings of dark chocolate. 1 measure (30 mL) Pernod. stir. Leave to cool. peach schnapps. Dry Martini • • Dry Vermouth . pour the Dry Gin. Shake all of the ingredients except for the chambord over ice and pour into the glass. and empty the liquid of the glass. double cream. 1/3 oz (20 mL) lime juice. 1/2 oz (15 mL) peach schnapps. and involves floating a solid over the drink. Second variation: This variation is more complex.3 oz. 1 splash pineapple juice. E Earthquake 1 measure gin (30 mL). whipping with a whisk just before it sets in order to introduce air bubbles (for effect). 1 measure (30 mL) whisky. two spoons of vanilla ice cream. Warning: Unpleasant and very unfriendly.

Beat egg-whites until stiff. It is green coloured. Pernod. Serve at room temperature by ladling the eggnog into cups and sprinkling nutmeg on top. Other ingredients include spices such as nutmeg. An Extra Dry Martini can be made similar to a Martini. maraschino cherry. Although popular throughout the island nation. Italian grappa and tequila. and then drop it in. El Presidente 1 oz (30 mL) light rum. 1 tsp (5 mL) blue curaçao. 3 cups (750 mL) brandy or whisky or cognac. 3 cups (750 mL) milk. Stir in milk slowly. twist of orange peel. cracked ice. Prepare as a stirred cocktail in a cocktail glass. Can be served hot if desired. Stir in 1/2 of cream slowly.8 fresh eggs. Electric Lemonade 40 mL vodka. cinnamon. 1 cup (250 mL) sugar. Splash vermouth into the shaker. Shake the ingredients and serve in a highball glass. 1 tsp (5 mL) grenadine. Although rarely as good as "homemade" recipes. Eggnog is a type of milk-based punch belonging to the posset family of drinks. Twist the orange peel over the glass. Stir well and strain. the recipe shown here was developed at the La Florida bar by Constantino Ribailagua. Whip rest (1/2) of cream and fold in carefully. 3 measures (90 mL) gin. coriander or allspice. 2 olives.n(Optional) Add in white rum and brandy to servings according to taste. Extra Extra Dry Martini . Beat egg-yolks with 1/2 of sugar. Esoteric Solipsist Equal parts Fernet Branca. Eggnog is typically served as a winter drink. Pour the yolks into the whites and mix together slowly. swirl it around. The El Presidente is a cocktail of prerevolutionary Cuban origin. It originates in Europe and its name may have originated from grog or from a small drinking cup known as a noggin. fresh pressed orange juice. 1 oz (30 mL) dry vermouth. 2 mL blue curaçao. eggs and sugar mixed together and may be served with or without added spirits. Add the gin to the mix. 2 cups (500 mL) heavy/whipping cream. ground nutmeg to sprinkle on servings. ready-made eggnog containing alcohol and "just-add-alcohol" versions are available for purchase in a variety of stores. then mix in other 1/2 of sugar. Eggnog typically consists of milk. set aside. It is sometimes added as a flavouring to food or other drinks. Combine ice and liquids in a large glass. but with even less vermouth than a Dry Martini (qv). Extra Dry Martini 1 splash dry vermouth. Separate eggs into yolks and whites in separate bowls. 1 cup (250 mL) white rum. Garnish with a maraschino cherry. then dump it out.

Prepare 3 oz (90 mL) of gin as a stirred cocktail. Carefully layer the white Sambuca over the Tabasco and tequila. Do not add vermouth. stir. Flaming Lamborghini 0. Light the Bacardi 151. drop (bottom first) into pint glass and chug. enough to cover the tequila.5 oz (15 mL) white Sambuca. Tabasco. Created by Benjamin Peikes and submitted to Gary Regan for his Fear And Loathing cocktail contest which commemorated Hunter S. Galliano. Add a few drops of Tabasco.5 oz (15 mL) tequila. second layer Galliano. Pour tequila into a shot glass. Use a straw to drink the entire drink in one gulp. Thompson. Add ice cubes if you like. Kahlúa. and serve. although it does not contain any. Ignite shot glass mix. Bacardi rum. The recipe listed above won first prize.3 oz (90 mL) gin. The second drink is layered as well. It is a flaming cocktail that tastes like the soft drink Dr Pepper. third layer Bacardi rum. Fill half of shot glass with amaretto. First layer blue caracao. This is a complicated drink that requires two separate drinks. 2 olives. Add 3 oz (90 mL) Bellows Bourbon. F Fear And Loathing Muddle 1 slice of pink grapefruit with two barspoons (10 mL) of granulated sugar and 4 dashes Fee Brothers Peach Bitters in a rocks glass. 1/2 pint (250 mL) of lager. later as the "Flaming Moe" (after the programme's bartender).5 oz (15 mL) of each of blue curacao. Flat Liner 0. Bacardi 151. Flaming Bob Marley Flaming Dr. First layer Kahlúa. Fill glass with ice. . Pepper 1/2 shot (15 mL) amaretto. Baileys. Stir. Fire on Ice • • • 2 oz (60 mL) vodka Fill with pear or apple cider ice cubes (optional) Pour vodka in a highball glass. 0. fourth layer Bacardi 151. The drink on that episode was known at first as the "Flaming Homer". This drink inspired an episode of the animated television show The Simpsons. but in a Martini glass. The first drink is a layered shot in a shot glass. Fill balance of glass with cider. top with rum. Pick up shot glass by sides. second layer Baileys. Carefully pour the shot into the Martini glass. 1/2 shot (15 mL) 151-proof rum.

Strain into the champagne flute. 3-4 ice cubes. The French 75 was first made by American army officers and got his name from a French First World War rapid fire gun. 2 parts calvados. 1/4 oz (7. strain into a cocktail glass and serve. Cointreau and fruit juices into a shaker two-thirds full of ice cubes. Top with the champagne. Mint sprig for garnish. 15 mL cream. 1/4 oz (7. 1 tsp (5 5mL) lemon juice. French 75 40-50 mL lemon juice. Frangelico Luau 1 part Frangelico. French Martini 1 1/4 oz (35 mL) chambord raspberry liqueur. splash of pineapple juice. splash of fresh lime juice. . Mix ingredients in blender. Shake the first 6 ingredients in a shaker. 1/2 oz (15 mL) pineapple juice.5 mL) sugar. 90 mL gin. Frozen Matador 1 1/2 oz (45 mL) tequila. Muddle the raspberries in the bottom of a chilled champagne flute. Florida 1/2 oz (15 mL) gin. Pour the vodka. Add the mint sprig.5 mL) fresh pineapple juice. a float of sparkling wine. splash of cranberry juice. 3 parts pineapple juice. 1 twist lemon peel. 1 1/2 oz (45 mL) Stolichnaya Razberi vodka. Brut champagne or other dry sparkling wine. chill and strain in a Martini glass or cocktail class. Shake very well. 4 raspberries muddled at bottom of glass. Garnish with slice of pineapple. Mix all ingredients in a shaker with ice. and if cognac is substituted for gin. 1 white of egg. splash of fresh lime juice. 2 oz (60 mL) pineapple juice. Add champagne. 1/2 oz (15 mL) Cointreau. Older version: 1 tsp (5 mL) absinthe. Alternate ingredients: 1 oz (30 mL) Stoli Raspberry.Flirtini 3 to 4 fresh raspberries.5 mL) chambord. 1 1/2 tsp (7 mL) Kirschwasser. 1. You may also add sugar to the rim if you like. 1 oz (30 mL) soda water.5 tsp (7. 3/4 oz (20 mL) Grand Marnier. 1 1/2 tsp (7 mL) triple sec. a dash of grenadine. 1 tbsp (15 mL) lime juice. 2 oz (60 mL) orange juice. Serve in tall glass of ice. Alternative ingredients: 1 1/2 oz (45 mL) good quality grain vodka (Ketel 1). Strain. 1 oz (30 mL) orange juice. 1/2 oz (15 mL) triple sec. it becomes a French 125. Shake all ingredients with ice. 1 part gin. The ingredients are mixed with crushed ice in a blender and served with a pineapple stick in an old-fashioned glass. If bourbon whiskey is substituted for the gin. it becomes a French 95. 90 mL cold champagne.

1/2 shot (15 mL) Creme de Cassis. one glass of white wine. Served in a pint glass topped up with lemonade. 1/2 shot (15 mL) Irish Cream Liqueur. shot of blue curacao. Funky Blue Drink Double shot (60 mL) of vodka. Mix and pour over ice . shot (30 mL) of Archers (peach schnapps). found in Difford's Guide to Cocktails 2005 (a new edition comes out every year around the Holidays). Named after Cadbury's Fruit & Nut chocolate bar. Fuzzy Navel 1 part vodka. This particular cocktail is believed to have originated in Sheffield in the United Kingdom. 1/2 shot (15 mL) Creme de Cacao. 4 pineapple chunks.Frozen Pineapple Daiquiri 1 1/2 oz (45 mL) light rum. 3/4 shot (20 mL) heavy cream. and is well known for its distinctive colour and its pleasant refreshing taste. splash orange juice. Garnish: Shavings from a chocolate bar. 1/2 shot (15 mL) Frangelico. 1 part peach schnapps. Origin unknown. 1/2 part pineapple juice. 1/2 tsp (5 mL) sugar. Fruit & Nut Chocolate Martini 1 oz (30 mL) Blackcurrant Vodka. Shake & Strain into a Martini Glass. 1 tbsp (15 mL) lime juice.

especially hand-made or equivalent (i. Mix to taste as one would a Cuba Libre or vodka cocktail.5 mL) lemon juice Shake with ice. Garnish with fruit if desired. (60 mL) Rose's Lime 2 oz. except garnished with cocktail onions. such as the extremely common Aufkellerein. Geisha • • • • 2 oz (60 mL) bourbon 1 oz (30 mL) sake 2 tsp (5 mL) sugar syrup 1 1/2 tsp (7. Gentle Fruity White • • Fruit juice. Strain into a glass filled with ice cubes. tropical mix) Riesling white wine. It's been said to have been named after one Mr Gibson.G G-Spot • • • • 1 part Sprite 1 part Captain Morgan's spiced rum 1 part Wilderberry 1 part sour mix Mix and pour into a glass. Gimlet • • London Dry Gin 2 oz. (60 mL) .e. Serve. renowned for his tolerance until it was revealed that he had an agreement with many bartenders to give him a glass of water with an onion as a signal. Gibson Martini • • • 1/2 oz (15 mL) dry vermouth 2 1/2 oz (75 mL) gin 2 cocktail onions A Gibson is just like a Martini (qv).

enjoy. Fill with ginger ale. combine the gin. El cocktail Gimlet debe su nombre al doctor Sir T.O. Gin-Cassis Fizz • • • • • 2 1/2 oz (75 mL) gin 1 1/2 oz (45 mL) lemon juice 1 tsp (5 mL) superfine sugar 4 oz (120 mL) club soda 1/2 oz (15 mL) creme de cassis In a shaker half-filled with ice cubes. Por aquel entonces en los barcos se obligaba a los soldados y marinos a comer lima para prevenir el escorbuto. Gin Highball • • • 1 jigger (45 mL) gin 1 lemon twist ginger ale to file . stir and serve. Strain into a frosted Martini glass and garnish with a lime peel or green cherry. Shake well. allá por el s. Drop the cassis into the centre of the drink. Strain into a Collins glass almost filled with ice cubes. Inmediatamente se hizo popular entre la tropa. Gin and Ginger Gin Buck • • • 1 1/2 oz (45 mL) gin juice of 1/2 lemon ginger ale Pour gin and juice of lemon into an old-fashioned glass over ice cubes. Fill with carbonated water. XIX.Pour gin and lime cordial into a mixing glass and top with ice. Gimlette. stir and serve. Stir well. Stir well. Gin Fizz • • • • 2 oz (60 mL) gin juice of 1/2 lemon 1 tsp (5 mL) powdered sugar carbonated water Shake gin. un médico británico al servicio de la armada británica. El doctor Gimlette tuvo la genial idea de aderezarla con ginebra para que su consumo fuera algo más agradable. lemon juice and sugar. juice of lemon and powdered sugar with ice and strain into a highball glass over two ice cubes. Add the club soda.

½ pony rock candy syrup. ½ orange juice." A 1917 recipe is as follows: GIN SOUR—Country Club Style Use a large Mixing glass. the old fashioned) that now seem period pieces.. Gin Sour • • • 2 oz (60 mL) gin 1/2 tsp (2. Popular during the 1940s. The Gin Sour is a traditional mixed cocktail from the US which antedates Prohibition. Fill with carbonated water and stir. 2 dashes pineapple juice. combine gin.Built as a highball. In an 1898 book by Finley Dunne. Gin and Tonic • • • 1 jigger (45 mL) gin tonic water to fill 1 lime wedge . the pink lady. Fill with Lump Ice. the gin rickey. evocative of another era. strain into cocktail glass and serve. respectively. An' th' invintions. ½ lime juice. Strain into a sour glass and garnish with the orange slice.—th' steam-injine an' th' printin-press an th' cotton gin an' the gin sour an' th' bicycle an' th' flying machine an' th' nickel-in-th'-slot machine an' th' Croker machine an' th' sody fountain an'—crownin' wur-ruk iv our civilization— th' cash raygister. Shake well.. Gin Rickey • • • • 1 1/2 oz (45 mL) gin juice of 1/2 lime carbonated water 1 wedge lime Pour juice of lime and gin into a highball glass over ice cubes. lemon juice and sugar. The directions "½ Lime Juice" and "½ Orange Juice" are as given in the source and presumably refer to the juice of half a lime and half an orange. Kevin Starr includes it in "an array of drinks (the gin sour. 1 jigger Burnette's Old Tom Gin. Add the wedge of lime and serve. the whiskey sour. the Tom Collins. Mr Dooley includes it in a list of great American inventions: I have seen America spread out fr'm th' Atlantic to th' Pacific. Shake well.5 mL) sugar 1 oz (30 mL) lemon juice (or other citrus juice) In a shaker half-filled with ice cubes.

shake well and pour into a highball glass filled with ice. Glogg recipes vary widely. Godmother • 1. and variations with sweet wines such as Madeira or spirits such as Cognac or Armagnac are also very popular. and is a popular warm drink during the Christmas season.5 parts orange juice Pour all ingredients into a shaker. The mixture is prepared by heating. In Denmark glogg is traditionally served during the Christmas season with æbleskiver (apple dumplings) sprinkled with powdered sugar and accompanied with strawberry marmalade. drinking a far more bitter anti-malarial tonic. the tonic water used as a present-day mixer contains only a fraction of the quinine. Whether or not the story is true. Try brandy instead of vodka for robustness. Glogg is the Scandinavian version of vin chaud or mulled wine. The main ingredients are (usually red) wine. and optionally also stronger spirits such as vodka or even Cognac. Glogg is generally served with raisins and almonds. An origin legend tells that the traditional gin and tonic came about when British colonists in India. Serve warm with raisins and almonds. Garnish with a slice of lime.Build as a highball. Glogg can also be made alcohol-free by using juices or by boiling the Glogg for a few minutes to evaporate the alcohol. Heat the mixture. Glogg The following is a very classic variation of Glogg: • • • • • • • • 1 bottle (750 mL) of red wine 150 mL (5 oz) of vodka 7 pcs of cinnamon 20 cloves ginger cardamom 200 mL (7 fl oz) of sugar 1 tbsp (15 mL) of vanilla sugar Avoid using cardamom powder or cinnamon powder. Separate the spices from the vodka. but it is not allowed to boil in order for the alcohol not to evaporate. mixed gin with the medicine to make it palatable. and pour in the wine.5 oz (45 mL) vodka . The drink is notable for sharing a name with the 1993 Snoop Dogg song Gin and Juice. Let the mixture soak for at least a day. spices such as cinnamon and cloves. Gin And Juice • • • 1 part gin 1 part grapefruit juice 1. but do not let it boil. and is sweetened. Mix together the spices and pour in the vodka.

Golden Elk • • 1/2 shot (15 mL) Goldschläger 1/2 shot (15 mL) Jägermeister The ingredients are combined into a shot. A Goodbye Russia With Love is a sweet cocktail with equal parts of vodka. Strain and drink. Golden Cadillac • • • • 20 mL white crème de menthe 20 mL Galliano 20 mL orange juice 20 mL cream Shaken with ice cubes for mixing. sans cherries. Shake well and pour over cherries in whiskey glass. Golden Fizz This is a Gin Fizz (qv) made with egg yolk instead of egg white. Goodbye Russia With Love • • • • • 1 shot (30 mL) vodka 1 shot (30 mL) brandy 1 shot (30 mL) amaretto crushed ice 2 maraschino cherries Combine ingredients.• • 0. brandy and amaretto. Gorilla Fart • • 1 part Bacardi 151 rum 1 part 101 Wild Turkey whisky This drink is flammable. It was created in Salford and dedicated to a beautiful Russian girl. A fairy godmother is made with creme de noyaux in place of amaretto.5 oz (15 mL) amaretto served in a rocks glass over ice A godfather is made with scotch in place of vodka. in a cocktail shaker. Variations include adding one part Southern Comfort .

Grasshopper • • • 1/2 oz (15 mL) green crème de menthe 1 oz (30 mL) white crème de cacao 1 1/2 oz (45 mL) cream The ingredients are shaken and served either straight up or on the rocks. It also helps keep the milk in it cold. Green Garden • • • • • • • • • 1 orange half a lemon or 1 lime brown sugar pineapple juice peppermint extract sparkling mineral water peppermint leaves (optional). bright green herb. Alternative recipe: • • • • 40 mL Absolut vodka 30 mL Pisang Ambon liqueur 20 mL milk fill with Sprite soda Then mix everything and serve. It is a sweet. Serving it cold helps keeps the taste and makes the flavour last longer than served warm. such as Absolut Peppar or Absolut Mandarin. Here the Absolut vodka comes from Sweden and is produced from distilled winter wheat. This is a type of drink that is better well blended and frozen. Squeeze one orange and half a lemon. Variations include using cream or vodka. The name for this liqueur comes from an Indonesian Island. One can taste a bit of dried fruit in in. In a shaker mix 50 mL of orange and lemon (or lime) juice half a teaspoon of brown sugar 100 mL of pineapple juice and two drops of peppermint extract . It can also come in other flavours. There are many varying recipes for this drink. For each person that tries it they develop their own taste and way of making it. The best way to serve it is in a Collins cup. when it is drank straight. Ambon and Pisang means banana. Green Cow • • 1 part Pisang Ambon liqueur 1 part milk The Pisang Ambon liqueur that is used to make a green cow is green banana flavoured liqueur.

and porter . Stir well and serve. Edward Teller . brandy. and so once it has made a breach. Hangman's blood . H H-Bomb 2 oz (60 mL) of rumple minze. According to Hughes. Serve over ice. Enrico Fermi – substitute Compari for rumple minze.substitute 1 oz (30 mL) Barcardi 151 for 1 oz (30 mL) rumple minze. refreshing as it tastes..substitute sake for rumple minze. Rumpleminze.not a tourist drink. A High Wind in Jamaica. 12 oz (350 mL) of mountain dew. soon demolishes the whole fort In the 1960s novelist Anthony Burgess described its preparation as follows: . requires use of 16oz.Pour into a 300 mL glass and add ice cubes and mashed peppermint leaves. Top off with rumple minze. (Vodka may be substituted for gin. is compounded of rum. gin.. Pint glass. Invented in 1989 an H-Bomb is a carbonated citrus and peppermint cocktail. adding the sweetened condensed milk last. Add mineral water until the glass is full. Oppenheimer . There are numerous variations: Bikini Atoll . something enjoyed by islanders. it has the property of increasing rather than allaying thirst.. Pour mountain dew into chilled 14 oz (415 mL) Collins Glass.substitute bourbon for rumple minze. Tokugawa . Innocent (merely beery) as it looks. it would be the "juice" straight from the coconut) 1 part gin Blend the above ingredients.) Gully Wash • • • 1 part sweetened condensed milk 1 part coconut milk (traditionally. Manhattan Project – substitute 1 oz.substitute 4oz. Hangman's Blood This is a drink first described by Richard Hughes in his 1929 novel. Wild Turkey for rumple minze. Heisenberg . Manischewitz for 2oz.substitute 1 oz (30 mL) Jägermeister for 1 oz (30 mL) rumple minze. Gully Wash is a Bahamian drink .. Greyhound • • 1 1/2 oz (45 mL) gin 5 oz (150 mL) grapefruit juice Pour ingredients into a highball glass over ice cubes. if preferred.

where she eventually became the head bartender and made cocktails for the likes of Mark Twain. and garnish with the orange slice.. created the Hanky-Panky cocktail. 5 measures (150 mL) orange juice. and shake well. but Coley's secret ingredient was Fernet Branca. Give me something with a bit of punch in it. The next time he came in. (and two times world champion) mixologist Donato 'Duke' Antone (other notable 'Duke' creations are the Rusty Nail. This is one of many cocktails invented by 'Duke' in Los Angeles during the 1950's.e.. rum. Rupert D'Oyly Carte. port and brandy. and the family that built the Savoy Hotel. a member of the D'Oyly Carte family that first produced Gilbert and Sullivan operas in London. 3/4 measure (20 mL) Galliano. Hanky-Panky 1. doubles [i.. he said. After several drinks. Pour all the ingredients into a Martini glass half full of ice cubes. the Prince of Wales. When Rupert became chairman of the Savoy in 1903. 2 dashes Fernet Branca. Harvey Wallbanger Ice cubes. Strain into an ice-filled highball glass. draining the glass. (a screwdriver with a dash of Galliano liqueur). 2 measures (60 mL) vodka. but unfortunately kept bumping into the furniture and walls. 1 slice of orange. inasmuch as it calls for gin and sweet vermouth. This well known tipple was one of many cocktails invented by renowned. After losing an important contest. Ada was given a position at the hotel's American Bar..It tastes very smooth.5 oz (45 mL) sweet vermouth. The Godfather and the Flaming Caesar). as Ada Coleman was affectionately called. Her benefactor. she transformed the drink into a masterpiece. I am tired. Gently float the Galliano on top. He was an Victorian and Edwardian actor who mentored Noel Coward. A small bottle of stout is added and the whole topped up with champagne. 'By Jove! That is the real hanky-panky!' And Hanky-Panky it has been called ever since. Prince Wilhelm of Sweden and Sir Charles Hawtrey. when he was overworking.' It was for him that I spent hours experimenting until I had invented a new cocktail. Harvey 'the Wallbanger' became his nickname and the . Some years ago. and. Stir well to combine and chill.5 oz (45 mL) gin. Coley herself told the story behind the creation of the Hanky-Panky to England's The People newspaper in 1925: "The late Charles Hawtrey . and rarely leaves a hangover. 50 mL measures] of the following are poured: gin. Charles Hawtrey was the man for whom "Coley". a bitter Italian digestivo." The Hanky-Panky is a variation on the sweet Martini. whisky. he tried to leave the bar. 1. Strain into a chilled Martini glass. By adding just a couple of dashes of this herbal elixir. Harvey was actually a Californian surfer. Add the vodka and orange juice.Into a pint glass [568 mL]. He sipped it. was one of the best judges of cocktails that I knew. The Hanky-Panky cocktail was the brainchild of Ada Coleman. he used to come into the bar and say. According to legend. I told him I had a new drink for him. Half-fill the shaker with ice cubes.. he consoled himself in Duke's Blackwatch bar with one of his 'special' screwdriver cocktails. induces a somewhat metaphysical elation. 'Coley.

boiling water. nutmeg. made popular in the 1960's. the American-based Food Network listed the Harvey Wallbanger cocktail as number four in its list of the top five fad foods of the 1970s. freshly boiled water. 1 tsp (5 mL) sugar. Stir till sugar is dissolved. 2 oz (60 mL) orange juice. Hot Totty Add one shot of Jack Daniels to an 8 oz (240 mL) glass of tea (amount of tea can be raised or lowered to taste). slice of lemon.famous drink was named. Replacing the boiling water with hot cider makes a "Stonewall". Place all ingredients except boiling water in an 8 oz (240 mL) mug. The original recipe used a brand of soda called Crush. with a long spiral of lemon peel draped over the edge of the glass. Add ingredients to a highball glass with ice. Hi-Fi Brazilian cocktail. Pour rum into a cup. It can be served hot or over ice. Horse's Neck A highball made with whiskey (usually rye or bourbon) and ginger ale. Henry Morgan's Grog 2 oz (60 mL) dark rum. Favorite drink of author Hunter S. ½ oz (15 mL) brandy. Leave the spoon in the mug and pour in boiling water to fill and stir. causing some confusion on its country of origin. 1 tbsp (15 mL) lemon or lime or orange juice. 3 oz (90 mL) ginger ale. consisting of orange soda and vodka. It is quite similar to the Screwdriver. which is not manufactured any more. Hot Buttered Rum 1. Top up with water. Add a knob of butter and sprinkle with nutmeg. Hunter Thompson Fill a highball glass with ice cubes and then pour Wild Turkey 101 to the rim. Fresh squeezed orange juice is recommended for best flavor. 1 cube sugar. . Stir in sugar. Thompson I Invisible Man 2 oz (45 mL) gin.5 oz (45 mL) rum. butter. 3 cloves. being replaced with orange Fanta. The Joy of Cooking describes this drink as one that "makes you see double and feel single". ½ oz (15 mL) triple sec (optional). In 2005.

brown sugar. The Guinness beer and Irish Cream Liqueur will curdle together as soon as they make contact. which is a far more common introduction to alcoholic beverages. and remove the spoon. It comprises: 1 part rootbeer. it does result in a definitively different drink. the more sugar in the coffee. J Jager Bomb 4 oz (120 mL) energy drink (usually Red Bull) 1 oz (30 mL) of Jägermeister take a glass filled with 4-6 oz (120-180 mL) of energy drink drop Jägermeister into glass and take quickly. The flavour is richer and more caustic and far less conducive to first-time drinkers. The spoon helps to prevent the glass cracking. Put a metal spoon in a wine glass and pour in the hot coffee. The mix itself is very simple and versatile. The recipe is not written in stone. the easier the final step is. Leave about 1. 1 part Bailey's Irish Cream. The Even-more Irish Rootbeer Float is a variation in which some. 1 part vodka. very lightly whipped cream. 1 part Bailey's Irish Cream. finding its origins in the Southwestern region of Pennsylvania.5 cm space above the coffee. whiskey. and the ratio may be adjusted to taste without compromising the overall flavour of the beverage. having a deceptively high alcohol content. however. It does stay truer to its namesake. and slowly pour the cream over the back of the spoon onto the surface of the coffee mixture. Also. Whilst a minor variation. or all of the vodka is substituted with whiskey. Irish Coffee Strong black coffee.Irish Car Bomb First pour a shot (30 mL) of an Irish Whiskey such as Jameson or Tullamore Dew into a glass. The Irish Carbomb should be completely drunk before the drink has completely curdled. Immediately drink the mix. Mix two teaspoons (10 mL) of sugar and the whiskey into the coffee. The amount of sugar can be suited to the drinker. and add about a pint (568 mL) of Irish beer such as Guinness or Murphy's. Jäger Colada . 1 part whiskey (or a mixture of some part whiskey. Irish Rootbeer Float In a chilled glass mug: 1 part rootbeer (preferably a frothy. It is a creamy. sweet beverage that utilises the mild neutral flavour of vodka to excellent effect. Drop a shot (30 mL) of Irish Cream such as Bailey's (including the shot glass) into the glass of beer. flavourful variety). It should float. The Irish rootbeer float is a relatively new invention. an Irish Carbomb should taste chocolatey. some part vodka). If done correctly. Hold a tablespoon upside down over the glass. Many feel that an Irish rootbeer float can act as a better introduction to spirits than beer.

but almost any type is suitable. Storing the alcohol in the freezer overnight helps chill and set the jello shots quicker. and then the mix is dissolved into the water.2 oz (60 mL) light rum. disposable paper cups. A jello shot is made just like regular gelatin desserts. 2 grams of crushed mint or peppermint. Combine ingredients in a cocktail shaker. crushed ice. a slight variation is to use Tia lusso as oppose to Baileys as many find the combination of vodka and Baileys to be quite a acquired taste and can be sickly in taste for those not into Baileys too much. They take at least a couple hours to set. The vodka-soda proportion is left to the discretion of the individual. Kamikaze 1 1/2 oz (45 mL) vodka. plenty of ice to top up glass. Pour ingredients into rocks glass. The ingredients of the cocktail are selected to make the drink smooth and easy on the senses with the vodka being the most potent ingredient used. 1/2 oz (15 mL) Kahlúa. the mint used is usually peppermint although an equally preferred alternative can also be spearmint to further add to the smooth taste. 1 oz (30 mL) triple sec. or small 2 oz (60 mL) plastic condiment containers. A jello shot is usually made in shot glasses. Kentucky Joe 2 1/2 oz (75 mL) Maker's Mark. Half of the total water required by the recipe is boiled. 4 oz (120 mL) pineapple juice. The Kentucky Joe is a slightly . 1 oz (30 mL) coconut milk. It is rumoured to have been invented by musician and satirist Tom Lehrer during his time with the Army as a way of circumventing liquor restrictions. Jello Shot Jello Shots are made from flavoured gelatin dessert mix and distilled alcohol. Add ice and stir. 1 oz (30 mL) lime juice. Garnish with a lime twist. The remaining half of the water is replaced with liquor. and come with lids to prevent alcohol evaporation. K Kalisto Comet 2 oz (60 mL) vodka. Jungle Breeze A combination of raspberry vodka and lemon lime soda. Stir all the ingredients with ice. Strain and serve with a pineapple garnish. Shake well. 2 oz (60 mL) Baileys. Other bourbons do not work well unless they are also Wheaters. The most commonly used liquors are rum and vodka. The Kalisto comet is a unique blend of vodka and Baileys drink. The choice of Maker's Mark in this recipe is important. 1 oz (30 mL) coconut oil. but the drink should have a smooth lemon lime taste with a sweet hint of raspberry. Strain into a chilled tumbler filled with ice. These condiment containers can be purchased in bulk.

3/4 oz (20 mL) Cointreau. Liquid Cocaine 1 part Jägermeister. the Lemon Drop continues and has become a cocktail staple of westerners. 20 mL creme de cassis. Stir until the colour is pale. 1/2 tsp (2. 60 mL Maracujanektar. 1 oz (30 mL) lemon juice. It makes the drink quite bitter. Shake all the ingredients in a shaker with ice and strain into a cocktail glass. . Although now closed. 60 mL Ananassaft. Should be shot as soon as its poured as the 2 liquors take a couple of seconds to mix. 1 part Goldschläger. Strain into a sugar rimmed cocktail glass garnished with a lemon wheel. 1 oz (30 mL) kirschwasser. by Benjamin Peikes and named by owner LeNell Smothers.sweet bourbon cocktail. Pour contents into a ice filled mixing glass and shake vigorously. Lemon Drop 1 1/2 oz (45 mL) citrus vodka. 15 mL apricot brandy. Serve. In 1984. lemon wheel for garnish. sweet vermouth and dry vermouth.5 mL) superfine sugar. Lady Killer 30 mL gin. Kir Royale 100 mL champagne. When making this drink. a Wine and Spirit Boutique. Put creme de cassis in the champagne glass and poor the champagne in the glass. 3/4 oz (20 mL) freshly squeezed lemon juice. 15 mL Cointreau. Add a splash of maraschino cherry juice and shake in a cocktail shaker and serve "up" (with no ice) in a Martini glass with a twist of lemon peel. avoid the temptation to use more rum. Switzerland. The balance of the three alcohols is the key. he won the world championship with this drink. 1 tsp (5 mL) superfine sugar. Originally created at Henry Africa's Bar. This is a classic cocktail created by Peter Roth. The bitterness of the coffee flavour offsets the sweetness of the bourbon. Latin Manhattan 2 measures (60 mL) each of white rum. a famous barkeeper from the Kronenhalle in Zürich. San Francisco. Henry Africa's opened in 1969 and was one of the first establishments to serve cocktails that were developed and marketed specifically to females. L Lady Finger 1 oz (30 mL) gin. Serve cold. This cocktail was created at LeNell's Ltd. 1/2 oz (15 mL) cherry brandy.

Recipe 3: Today's Trader Vic Maitai (This recipe is very close to what Trader Vic's restaurants apparently serve. Mix and serve as in the original formula. 1/2 oz (15 mL) Holland DeKuyper Orange Curacao. James). Trader Vic's amicable rival. 4 oz (120 mL) pineapple .1997: 1 oz (30 mL) Fine Jamaican rum (15 or 8 year old). Bergeron) created it one afternoon for some friends who were visiting from Tahiti. Ingredients: 2 oz (60 mL) water. Falernum.1944: 2 oz (60 mL) of 17-year old J. 1/4 oz (7. The Beachcomber's recipe is far more complicated than that of the Trader's and tastes quite different. Some bartenders give the drink a short shake. 1 oz (30 mL) sugar syrup. Recipe 2: "Old Way" Trader Vic Maitai Formula .5 mL) Falernum syrup.): 2 oz (60 mL) light rum. 1/4 oz (7. 1/2 oz (15 mL) gin. Recipe 4: Don the Beachcomber Maitai: This version is much closer to what Don the Beachcomber served in his restaurants. 1/2 ounce (15 mL) Orgeat Syrup. The Trader Vic story of its invention is that the Trader (Victor J. Wray and Nephew Rum over shaved ice. 1/2 oz (15 mL) French Garnier Orgeat Syrup. Shake vigorously. splash of Coke. Don the Beachcomber. 1 oz (30 mL) triple sec. 1/2 tsp (2. Maitai is the Tahitian word for "good". Add a sprig of fresh mint. 1/2 oz (15 mL) Orange Curacao. Shake all the ingredients in a shaker with ice and strain into an old fashioned glass over crushed ice. claimed to have created it first in 1933 at his own newly opened little bar (later a famous restaurant) in Hollywood. 1½ oz (20 mL) golden rum. Garnish with lemon twist. which is now difficult to obtain in the United States except from a single supplier in Seattle. pineapple. 1 dash or scant 1/4 tsp Pernod or other anisetteflavoured pastis. Some choose to mix it without tequila. Garnish with fruits and serve with a straw. Garnish with fruits and serve with a straw. Recipe 1: The Original Trader Vic Formula . 1/2 oz (15 mL) Orgeat syrup. California in 1944. juice from one fresh lime (about 3/4 oz[20 mL]). One of them tasted it and cried out: "Maitai roa!" ("Very good!") Hence the name.5 mL) Trader Vic's Rock Candy Syrup. M Mai Tai The Maitai is a well-known cocktail purportedly invented at the Trader Vic restaurant in Oakland. Build ingredients over a Collins glass with ice. but this is optional. 1 oz (30 mL) Martinique rum (St. maraschino cherry. Stir. 2 dashes or scant 1/2 tsp Angostura bitters. 1 oz (30 mL) dark rum. Shake all the ingredients in a shaker with ice and strain into a tall highball glass filled with crushed ice. as in the above recipe. 1 oz (30 mL) fresh grapefruit juice. Add juice from one fresh lime. The first three of the following Maitai recipes are provided by Trader Vic's to The Search for the Ultimate Mai Tai website. 1/2 oz (15 mL) rum. 1/2 oz (15 mL) triple sec. 1/2 oz (15 mL) Cointreau or triple sec.Long Island Iced Tea 1/2 oz (15 mL) vodka. 1/2 oz (15 mL) lime juice. It can be garnished with various fruits. 3/4 oz (20 mL) fresh lime juice. 1 1/2 oz (45 mL) sweet and sour. is a flavored Caribbean syrup with a very different taste from the Orgeat syrup used in the Maitai 1. Recipe 5: Pineapple Variation Maitai: 4 oz (120 mL) orange juice.5 mL) grenadine. Some have nicknamed a Long Island with tequila a "Texas Iced Tea". 1/2 oz (15 mL) tequila.

Stir ingredients in a large glass with ice. 1 oz (30 mL) lemon juice. Maiden Head 3 oz (90 mL) cherry brandy. 1 part lemon juice. strain into a cocktail glass. and maiden head are both slang terms for the hymen. Man Juice Can be made individually or in bulk. 1 part light rum. 1/2 oz (15 mL) triple sec.pour a single serving amount of Kool-Aid in a glass or cup. The Perfect Manhattan: 1 shot bourbon. All liquids should be chilled and mixed with a stirring stick. Serve up in stemware or on the rocks. Stir whiskey. 1 part Cointreau. swirl it around and pour it out). Single. Stir and serve. Garnish with Cherry. 1 oz (30 mL) dark rum. 1/2 oz (15 mL) grenadine. Garnish with a lemon twist. Shake with crushed ice and strain into a chilled wine or cocktail glass. 2 oz (60 mL) cherry 7-up. Strain chilled ingredients into cocktail glass and garnish with a lemon twist. Manhattan There are any number of variations to this drink. Pour in one case of Natural Ice beer. The name probably comes from fact that cherry. 1 oz (30 mL) light rum.5 mL) sweet vermouth. one handle of vodka. 1 oz (30 mL) lime juice. 2 oz (60 mL) cherry soda.dump half to one full bags of ice in large pot or kettle. the theme ingredient of this cocktail. If someone requests it extra dry you could use no vermouth at all. preferably the latter. but two of the more popular recipes are The Original Manhattan and The Perfect Manhattan. Classic Manhattan: 1 1/2 shots (45 mL) bourbon (quality counts up to a point. rinse dry vermouth. and one to one and a half gallon mixers of Kool-Aid for flavor. Bulk.) 2 shakes of bitters. Top the cocktail with whipped cream and a cherry. dash bitters. and serve. Strain into chilled cocktail glass and garnish with a maraschino cherry.) 1/3 shot (10 mL) sweet vermouth (quality really counts here and most domestics are out. 1/4 shot (7. add one shot of vodka and one can of Natural Ice. 1 tbl (15 mL) cherry juice. whipped cream. Maiden's Prayer 1 1/2 oz (45 mL)gin.juice. The Original Manhattan: 1 shot bourbon (30 mL). Margarita . Something like Early Times is quite adequate. Another cocktail by the same name is made of: 1 part gin. Rinse chilled cocktail glass with dry vermouth (pour only a little in the glass. 1 oz (30 mL) triple sec. Shake all ingredients with ice. dash bitters. sweet vermouth and bitters in a large glass with ice. 1/4 shot sweet vermouth. a cherry.

Margarita See Bartending/Cocktails/Margarita for details. Common Margarita ratios: 50 % tequila, 25 % Triple Sec, 25 % fresh lime juice; 50 % tequila, double as much Triple Sec than fresh lime juice; 60 % tequila, 20 % Triple Sec, 20 % fresh lime juice; 33 % tequila, 33 % Triple Sec, 33 % fresh lime juice. Maria Teresa 4 oz (120 mL) of orange juice, 2 oz (60 mL) of orange liqueur (such as Cointreau, triple sec or Grand Marnier), 1 oz (30 mL) of grenadine, 1 oz (30 mL) of lime juice. The preferred way to make a Maria Teresa is to combine all of the ingredients in a shaker, shake with ice, and strain into a sugar-rimmed glass. The Maria Teresa is named after a Grand Duchess of Luxembourg. Martini 1 measure (30 mL) dry vermouth, 5 measures (150 mL) gin, 2 olives. Pour a small splash of vermouth in the shaker. Add gin to the mix. Melted ice will bring the liquid content up to 3 oz (90 mL) total. Prepare as a stirred cocktail. Mixing a Martini is a trying task, as it is difficult to measure out just enough vermouth. Harvard suggests using a metal shaker and rimming the full edge with the liquid. This means pouring in enough that the liquid coats the bottom of the shaker, but doesn't start to fill it. A dry Martini can be made by rimming half the shaker, leaving part of the bottom untouched by vermouth; and an extra dry Martini is done by splashing a little vermoth in the shaker, swirling it around, and dumping it back out before adding the gin. Maude 2 oz (60 mL) vodka, ginger ale, a splash of grenadine, and a garnish of two maraschino cherries. Served on the rocks. It is named after the character played by Bea Arthur on the 1970s sitcom Maude, and is found mainly in bars catering to gay men. Melon Bomb

Merv Griffin's Unkle Illegal in most parts of the world. Mix 2 melted popsicles, one popsicle cherry and the other being grape, about 400 mL of v8 juice, and blend it with tang or similar powdered beverage, and add absinthe. To be served inside a hollowed out pumpkin, with the stem being hollow so as to be used as a large straw. Typically ice is added or an ice cube placed in the drinker's mouth. Originates in Milton, Massachusetts in the United States, despite that absinthe is legally unavailable. Michelada Very popular Mexican cocktail. Preparation differs from state to state. This recipe is in the San Luis Potosí/Cuernavaca style: 355 mL beer (any kind will do), 120 mL Clamato (Clam-Tomato cocktail; optional, but highly recommended), 1 or 2 lemons, Worcestershire Sauce, maggi juice, Black-Label Valentina Sauce (hard to get for people outside of Mexico), salt, pepper, chilled beer mug, ice. Have a beer mug chilled, then frost it with salt and lemon. Pour in about 25 to 35 mL of Valentina Sauce. Squeeze in your lemons. Add some Worcestershire sauce, then the Maggi juice. Now, salt and pepper to taste, then stir. Add your 120 mL of Clamato, then keep stirring. Finally, pour in your beer while you keep stirring. Add some ice if you like. There's no secret for mixing the best Michelada, it must suit your taste. If you want to make liter-sized Micheladas, you need to vary proportionally the quantity of ingredients shown in this table. But then again, it must please you. It's some sort of acquired taste. You must not replace the Valentina sauce with some other kind of sauce (say, Tabasco). It won't taste the same. Mickey Mouse More than one drink shares this name, this recipe is from webtender. 3 oz (90 mL) tomato juice, 1 dash lemon juice, 1/2 tsp (2.5 mL) Worcestershire sauce, 2-3 drops Tabasco sauce, 1 wedge lime, ice cubes. Shake all ingredients (except lime wedge) with ice and strain into an old-fashioned glass over ice cubes. Add salt and pepper to taste. Add the wedge of lime and serve. Midnight Baya This drink was created in Kissimmee, Florida by Brent M. Farmer in 2006. It is a variation of the traditional mojito that substitutes the lime with blueberries and blackberries, and regular clear rum with vanilla flavor rum. 4-6 blueberries, 4-6 blackberries, 6-9 mint leaves (optional), sugar (optional), 1 part vanilla flavored rum, 3 parts club soda, and 3-4 raspberries. Place the blueberries and blackberries into a shaker, muddle them well with a pestle, add the vanilla rum and fill the shaker with ice, then shake well (up to 30 times). Afterwards, pour it through a strainer (to filter out the berry skins) into a tall ice filled glass, top it with the club soda, stir and garnish with raspberries. Mint leaves can be added for a more traditional mojito flavor and sugar for extra sweetness.

Midnight Cowboy 2 oz (60 mL) bourbon, 1 oz (30 mL) dark rum, 1/2 oz (15 mL) heavy cream. Can be shaken with ice and strained into a cocktail glass, or served on the rocks. Midori Sour There are a number of different cocktail recipes with the name "Midori Sour". The below is one variant of this. Combine in a glass equal quantities of the following ingredients in this order (double shots are suggested, but other amounts are also useable): Midori, chambord, lime juice (note: not lime cordial as this is not generally bitter enough). The sweet tastes of the Midori and the chambord combine with the bitterness of the lime juice to create a unique drink. Mimosa 6/10 chilled champagne, 4/10 orange juice (Simply Orange or freshly-squeezed is preferred). Pour orange juice into a champagne flute, then add champagne. Mint Julep 2.5 oz (75 mL) bourbon whiskey, 3 tsp (15 mL) simple syrup, sprig of mint. Muddle mint leaves and syrup in glass. Add shaved or crushed ice and then Bourbon. Garnish with a whole sprig of mint. Another variation, courtesy of Alton Brown: Muddle ten mint leaves and 1 1/2 teaspoons (7.5 mL) of superfine sugar (which can be made by pulsing sugar in a food processor) until you've got a paste. Add a splash of seltzer water, and mix with the muddled mint. Then fill the glass about 3/4 with ice. Add 2 1/2 oz (75 mL) bourbon, and finish with a splash of seltzer water. Garnish with mint, and serve. Mojito Mojito (pronounced mo-HEE-toe) is a traditional Cuban cocktail which became quite popular in the United States during the late 1890s. For details and variations on the recipe, see Bartending/Cocktails/Mojito. As an example, this is this is how they prepare Mojitos at "La Bodeguita del Medio": 1 tsp (5 mL) of sugar, 1/4 oz (7.5 mL) fresh lime juice, 2 mint sprigs (not a forest!), crush gently, add 1 1/2 oz (45 mL) white cuban rum, add ice cubes, add 2 oz (60 mL) soda water. Stir well, garnish with a sprig of mint. The mint leaves should be gently bruised with a muddler or similar implement in the bottom of an empty tall glass. add the sugar and lime, and then the rum. Fill the glass with ice cubes. Mix everything together and top the glass with soda (club soda). Molotov Cocktail 1/2 shot (15 mL) Vodka (cheap vodka is best, meant to burn going down), 1/2 shot (15 mL) Everclear (151 can be used but it would change the flavour). Fill with vodka. Add Everclear (or 151). Ignite, blow out and slam shot. Non-flaming variant: 1/2 shot

(15 mL) vodka, 1/2 shot (15 mL) Everclear (or 151), splash of Red Hot (or Tabasco), pinch of chili powder. Layer into shot glass with Red Hot on top. Sprinkle with chili powder. Slam shot. Be careful not to rub eyes afterwards. Montgomery The Montgomery Cocktail is a very dry Martini: 15 parts gin to 1 part vermouth dry. It is named after Fieldmarshall Viscount Montgomery of Alamein. Churchill once said Montgomery needed a superiority of 15:1 to risk an attack. Moonraker 1 1/2 oz (45 mL) tequila, 4 oz (120 mL) pineapple juice, 1/2 oz (15 mL) Blue Curacao liqueur. Mix tequila and pineapple juice in a highball glass with ice. Drop the Blue Curacao into the center of the drink and serve. Moscow Mule 2 oz (60 mL) lime juice, 2 oz (60 mL) vodka, 8 oz (240 mL) ginger ale. Mix all the above ingredients in a highball glass with ice. Mountain Meister 1 part Jägermeister , 2 parts Mountain Dew, more or less to taste. Typically served in an 8 oz (240 mL) highball glass. Mudslide 1 part vodka, 1 part Kahlúa, 1 part coffee liqueur, 1 part milk, ice. Put all ingredients in blender and blend for 30 seconds. Mulled Red Wine 2 oz (60 mL) sugar syrup, 750 mL bottle Bordeaux (red), 1 pt (500 mL) ruby port, 1 cup (250 mL) brandy, 7 whole cloves, several cinnamon sticks, 1/2 tsp (2.5 mL) grated nutmeg, lemon peel. Dissolve sugar in a flaming pan. Add ingredients and mix on low heat. Serve when hot. Serves about 10.

Naga 1 part gin, 1 part blue curaçao, 1 part creme de cacao (dark), 1 part lime cordial, ice. Mix the ingredients into a whisky glass and top with ice. Naughty Shirley Temple 1-2 shots (30-60 mL) vodka, 1 oz (30 mL) grenadine, 1 tbsp (15 mL) lime juice, ice, 1/2 glass orange juice, 1/2 glass lemon-lime soda. Place three to four ice cubes, just one more than will fit without stacking, in a highball glass. Pour the grenadine over the ice, then the lime juice. Add the vodka. Fill just over half way with orange juice, then add an equal amount of lemon-lime soda. Sip or drink in reverse with a straw. A non-virgin variation of the virgin drink, Shirley Temple. Negroni 1 part gin, 1 part Campari, 1 part sweet vermouth. Shake the ingredients with ice. Strain into a chilled cocktail glass. Garnish with a twist of lemon. Common substitutes include vodka for the gin, dry vermouth for the sweet, or a twist of orange instead of lemon. According to the most popular origin story, the Negroni was invented in Florence, Italy in the early 1920s. It was named after Count Camillo Negroni, the man who invented it by asking a bartender to add gin to the Americano, his favourite drink. However, the word Negroni doesn't appear in English cocktail guides before 1947, so the drink's true origins are uncertain. The Negroni is an apéritif, or pre-dinner cocktail, intended to stimulate the drinker's appetite. There is also a variant, popular in Italy, named Negroni sbagliato where the gin is substituted with spumante brut. Nixon Nuclear Wessel 1 part scotch, 3 parts vodka, 1 part Jägermeister. The Wessel is a rather finicky drink to mix- The vodka and the Jägermeister should be chilled, but the scotch warmed. First put down one part of the vodka, then the scotch, then another part of vodka, then the Jägermeister, then finally the last bit of vodka. Shake with crushed ice and serve cold.

Oatmeal Cookie An Oatmeal Cookie is a shooter made of equal parts Baileys Irish Cream, butterscotch and cinnamon schnapps and Jägermeister. Mix equal parts of all liquors (1/4 oz (7.5 mL) each for one shot) into a shaker. Shake thoroughly. Pour into a shot glass. Can also be made without Jägermeister.

salt and a small dish for frosting. almost always featuring bourbon and sugar. On occasion Southern Comfort. Although the symbolism renders this primarily a joke recipe. Before drinking. concocted by veteran members of the US 82nd Airborne Division. Add 2 oz (60 mL) bourbon. Scotch. An Old Fashioned glass is similar to a bucket or tumbler. A splash of Galliano liqueur added just before shaking will create a Mussolini. One-Balled Dictator is a wine cocktail drunk by World War II veterans. Ohio in the late 1940s. One-Balled Dictator 1 part good champagne. where the German very quickly overwhelms the French. P Paloma 120 mL silver (white) tequila. Twist some lemon juice on the mouth of the glass and turn it upside-down into a salt-filled dish to create the frosting. Stir as needed. Chill a high glass. Add meat of orange (demi-wheel without rind). 240 mL grapefruit flavoured soda. The fiery taste of the cinnamon gives an interesting contrast to the "cooler" flavour of the white wines. then the grapefruit soda. Add some ice. or various Rye whiskies may be desired. This drink originated in Cincinnati. One-five-one (151) proof rum A rum which is 75% alcohol. tsp of sugar (5 mL). This drink is sometimes ordered as a call. Shake the concoction very violently but for a short duration. who. a twist of lemon. the actual drink produced is unique and quite pleasant. which has only one ball. Quite flammable as the warnings on the bottle declare. The reference to Hitler's "one ball" comes from the lyrics to a crude song sung by British soldiers. It gives a more "wooden" texture to the experience. Fill glass with ice. then pour into a "rocks" type glass. to the tune of the Colonel Bogey March. Pour the tequila first. after the invasion of Poland. . through the "lightning war" or blitzkrieg. Top with soda water. The widemouthed rocks glass provides breathing room for the drink. you could use rested (reposado) variation. add one cinnamon ball. Symbolism: The combination of the milky-white liebfraumilch with the champagne will produce a very white drink. this is clearly a joke reference to Adolf Hitler. took over France in a very successful and fast way.Octopussy Old Fashioned A recipe with many variations. maraschino cherry (without stem) and two dashes of Angostura bitters to bottom of an Old Fashioned glass. Serve with stir or short straw. You now have a One-Balled Dictator. then decorate with a lemon rind. The name is seen by some as a little unorthodox. Muddle until orange is thin pulp. Alternative: Instead of using silver tequila. yet is still seen as a reasonably tasty drink. Taken together. the type found in bags of bulk candy. Its name translates as "dove". 5 parts cheap liebfraumilch. during the early years of World War II.

2 large scoops vanilla ice cream. then pour in the gin. lemon slice and mint sprig. See Bartending/Cocktails/Pan Galactic Gargle Blaster for details. 40 mL gin. 1 Cup 1 1/2 oz (45 mL) Pimm's No. Pink Gin 1 dash Angostura bitters. novels. Pimm's Oyster bar in London. computer game. movie. Garnish with a slice of pineapple and a cherry. 1 piece cherry. Sit down and enjoy. ginger ale. Pink Snowman 8 oz (250 mL) orange juice. It was served exclusively at Mr. 1 smaller scoop vanilla ice cream. 1 oz (30 mL) Half and half. Serve. Pink Sock 1 1/2 oz (45 mL) vodka. Add an ice cube and top up with tap water to taste. 10 oz (300 mL) frozen strawberries. Pimm's No. 1/3 oz (10 mL) lime juice. The Pink Sock is a weak. Piña Colada . Garnish with a cucumber slice. and then fill with pineapple juice. Blend with ice. comic book mini-series. 1/2 oz (15 mL) vodka. fill glass with pineapple juice. splash chambord. Pink Squirrel The Pink Squirrel is a frozen cocktail made of 1 oz (30 mL) Creme de Noyaux. Build in an ice filled highball glass. 1/2 oz (15 mL) triple sec. Blend without ice. and television series The Hitchhiker's Guide to the Galaxy. 1.Pimm's Cup was invented in 1840 along with Pimm's No. 1 1/2 oz (45 mL) strawberry orange juice. Add a few drops of Angostura bitters to the glass. 2 scoops of vanilla ice cream. 1 slice pineapple.1. Shake all of the ingredients except for the Chambord over ice and pour into a Martini glass. 1 oz (30 mL) Creme de Cacao. juice of 1/4 lemon. Pour the Midori and vodka in a cocktail glass. Pearl Harbor 1 oz (30 mL) Midori.Pan Galactic Gargle Blaster The Pan Galactic Gargle Blaster is a fictional alcoholic drink which is mentioned in Douglas Adams' humorous science fiction radio series. Then add the chambord to the glass and allow it to sink to the bottom. Blend with 2 scoops of ice cream and serve with the third. sweet strawberry orange Cosmopolitan with a raspberry sinker.

To have the penis Ordained is to add of a slice of lemon. The ingredients should be carefully poured into a glass so as to not break the yolk. The pepper helps kill the bad taste of the eggs. splash chambord. tradition holds that one should also not break it in the act of drinking the cocktail. An episode of the anime Cowboy Bebop entitled "Heavy Metal Queen" featured references to the unappetising nature of a Prairie Oyster as a hangover remedy as a plot element. 3 oz (90 mL) pineapple juice or crushed pineapple with juice. wine or various spices. Prairie Oyster 1 whole raw egg yolk. This is sometimes not a drink which is meant to be enjoyed. Shake well and pour into tall glass with ice. 1 tbsp (15 mL) tomato juice. 1/2 oz (15 mL) Tabasco sauce. Alternative recipe: 1 oz (30 mL) tequila. 1/2 oz (15 mL) triple sec. Combine all ingredients in a blender. a dash of pepper. Decorate with fruit. Planter's Punch 2 jiggers (90 mL) Jamaica rum. Pregnancy Test 1 1/2 oz (45 mL) vodka. John Paul . brandy. Prairie Fire 1/2 oz (15 mL) Bacardi 151. It is most often purchased and given to an unsuspecting friend as a prank. 1 jigger (45 mL) lime juice. dash Tabasco sauce. tomato juice. Shake all of the ingredients except for the Chambord over ice and pour into a . 1 tsp (5 mL) Worcestershire sauce. The piña colada originated from Puerto Rico. There are 2 main variants: Benedict . A Prairie Oyster is a mixed drink intended as a morning hangover remedy.uses apple juice. Garnish with a pineapple slice. ice.2 oz (60 mL) rum. Chaser highly advised. Mix until ice is crushed to a slushy consistency. Pour into a piña colada glass. 1/2 jigger (20 mL) simple syrup. Polish Martini Porn Star 1/2 ounce (15 mL) Blue Curacao (or 1/2 ounce [15 mL] Bols Blue). much like the Cement Mixer. Other recipes call for the inclusion of varying quantities of vinegar. 2 dashes of vinegar. Pope's Penis 1 shot (25 mL) of tequila and 1 shot (25 mL) of Malibu are poured over ice and the (highball) glass is then filled with a fruit juice and blackcurrant. 2 oz (60 mL) coconut milk.uses cranberry juice. Pour in shot glass. 1/3 oz (20 mL) lime juice. 1/2 ounce (15 mL) Raspberry Sourpuss.

often containing fruit or fruit juice. punch (or Punsch in German) refers to a mixture of several fruit juices and spices.Kahlúa. Add plenty of ice. This is a punch made from red wine. 1 dash Angostura bitters. R Radler Radler'. cordial and vodka. soft drink. 1/4 oz (7. a large conical sugar cube placed on the "Feuerzange" which supports it above the bowl. Pacific or Indian Ocean countries. In Germanic culture. This name was adopted by the sailors of the British East India Company and brought back to England. German for cyclist. third layer . Serve in long tall glasses with a sprig of mint. Then add the chambord to the glass and allow it to sink to the bottom. cinnamon and ginger. and flaming rum poured over a sugar hat. in South Eastern Germany (Bavaria) and . The traditional German Christmas often includes a Feuerzangenbowle ("Burnt Punch" or "Burning Fire Tongs Bowl"). Q QF A three-layered shot: first layer .5 mL) orange curaçao. juice. Shake ingredients in iced cocktail shaker. Typical alcoholic punch generally contains cask wine. either soft or alcoholic. namely arrack. water and tea.Martini glass. Strain into cocktail glass. Recipes: A very simple punch recipe is to add sherbet to chilled ginger ale. wide bowls known as punchbowls. punch is also drunk as an aperitif before meals. mostly carbonated and orange or lemon flavoured. The original drink was made from five different ingredients. Prince of Wales 3/4 oz (20 mL) Madeira wine. sugar. In a large number of Caribbean. often with wine or liquor added. lemon. Add orange slice. from where it was introduced into other European countries. Allow them to soak for a while. as well as with many Germans who emigrated to America. Top up with at least 500 mL of soda water to taste. In Korean culture.Midori. Punch is typically served at parties in large. Fill glass with champagne. Punch is popular in Germany. sujeonggwa is a traditional punch made from dried persimmons. is a traditional mixture of beer and a soft drink. Summer Cup: wash and hull a large punnet of strawberries and put them in a large bowl with 100 mL of gin and 50 mL of Cointreau. Punch Punch is a general term for any of a wide assortment of mixed drinks. and a bottle of medium dry white sparkling wine. Because of this it was named panch which is the Hindi for five. second layer: Bailey's. Passion Pop or similar. 3/4 oz (20 mL) brandy. The Pregnancy Test is a citrus Martini with a raspberry sinker.

Ricky Bobby 1 oz Dr. there's no need to use a shaker. 3 drops orange flower water. stirred with ice and strained into a cocktail glass. Rob Roy 1 part Italian red vermouth.adjacent provinces. 1/2 ounce (15 mL) lime juice. or place a shotglass inside a lowball glass. 1 teaspoon (5 mL) bar sugar. just a little higher than the center shot so the red bleeds slightly into the drink. club soda. Ramos Gin Fizz 2 ounces (60 mL) gin. depending on the beer's alcohol content as it is normally mixed 1:1. It is most often made using 1 part vodka to 3 parts club soda. Roadrunner 1 part Tia Maria.Serve in a Bomb Cup (plastic cup with center shot). and top with some soda water. Romulan Ale . but if a stronger Rene is desired. 1 ounce (30 mL) cream. It is refreshing. Rolls Royce 1 1/2 oz (45 mL) gin. Stirred not shaken. Minnesota in 2007 by Rick (Erik Robert) Anderson. Its refreshingly light taste makes it a natural favourite during the warmer months of the year. 1/2 oz (15 mL) each sweet vermouth and dry vermouth. 3 oz Mike's Hard Lemonade . soda water to taste. The Rene is low in carbohydrates when compared with many other mixed drinks. McGillicuddy's Cherry Schnapps. lime.2 parts scotch whiskey. The proportions may be varied to make a stronger or weaker cocktail. Stir. Strain into a tall thin glass. use equal parts of vodka and club soda. The drink was named by Pete Linaman. and 1 tsp (5 mL) Benedictine. Usually served with a slice of orange. 1 ounce (30 mL) lemon juice. and its alcohol content is low. Invented at the American Legion in Hugo. If ingredients are chilled. 1 part Grand Marnier. 1 egg whites. Shake very vigorously for at least one minute. or a very large old fashioned glass. Fill the shotglass with Cherry McGillicuddy's and pour the Mike's Lemonade around it. The ingredients are served over ice with a slice or wedge of lime squeezed into the drink. There is however enough alcohol to provide a momentary surplus energy which might be a clue for the word's etymology: to be the beverage of cyclists as it does not make them drunk but makes the most of the alcohol it contains. Rene Vodka.

to be stirred with the Swizzle Stick. "Lighter" recipe: 1 part 151 proof rum. 4 fresh limes (squeezed). the Swizzle. vodka or pure grain alcohol. Garnish with a slice of orange and a cherry. Shake with ice and finely strain into a Martini glass. Rum And Cola 1. The Swizzle stick was invented by the Swizzle Inn in Bermuda.5 oz (45 mL) rum in a tall glass. that is illegal in Federation-controlled territory. 1 part Everclear or absolute (190 proof). 1 oz (30 mL) pineapple juice. and blue-coloured orange-flavoured liqueurs are used. 1 oz (30 mL) orange juice. from the Romulan Empire. Strain into a highball glass filled with ice. S Safe Sex On The Beach . 1/4 oz (7. 1 part blue curaçao. The strawberry mixture may be passed through a sieve in order to remove seeds. Follow with scotch and give it a quick stir. 1 part 100 proof vodka. especially among fraternities that encourage drinking of very strong alcoholic beverages at social functions. of course. 1 oz (30 mL) lime juice. Romulan Ale is somewhat popular in collegiate circles. Garnish with a lemon slice. Rum Swizzle 2 oz (60 mL) dark rum. of course. Rusty Nail 1 shot (30 mL) blended scotch."Classic" recipe: 1 part 151 proof rum.5 mL) falernum (a juice). but oft consumed by Star Fleet officers when there is a call for a lightening of mood. Their signature drink was. Different recipes call for different spirits to be mixed. 1 part blue curaçao. but generally the strongest of rum. A regular Cosmopolitan . 1 shot (30 mL) drambuie. It is named after the blue-coloured Star Trek series drink Romulan Ale. Rude Cosmopolitan 1 1/2 oz (45 mL) tequila. 1 oz (30 mL) cranberry juice. Top with coke and stir. A common recipe specifies one part strawberry purée for two parts wine. Garnish with flamed orange rind. 1/2 oz (15 mL) triple sec. Pour drambuie over ice.just substitute vodka for tequila. The entire concoction is. filled with ice. if desired. Shake with ice. Rossini A combination of puréed strawberries and sparkling wine.

Start by cutting all the fruits. 2-3 applies.5% Tango Tropical. Then pour all the wine in a container and all the fruits in with the wine. some Cointreau or brandy. Just before the party starts. It is recommend to add 750 mL of liquor for every 30 litres. there is never too much fruit. 25% orange juice. Saketini 2 1/2 oz (75 mL) gin or vodka. Then leave to rest for 4-6 hours so that the wine soaks all the fruits and all the sugar dissolves well. 2 oz (60 mL) orange juice. Then pound the table near the glass. 2 lemons.5% Sprite/7up.[26] . pealing the citrics but leaving the apples skin on. 3 limes. Add the sugar to taste (this would depend on how many fruits you had) and some cinnamon (be generous). 2 oz (60 mL) cranberry. go for it. 1 cocktail olive. Strain into a cocktail glass. 1 bottle of grapefruit liquor for every 30 litres. Stir well. if in doubt. ice is always a good idea so remember to buy it the day before and add it 10 or 15 minutes before the party starts. but the preparation shouldn't take more than an hour. 1 1/2 tsp (7. And in the end. add the rest of the liquids and ice. but when money is short then "generic" vodka would do. Drink quickly. Garnish with the olive. For added visual appeal. combine the gin or vodka with the sake. the chopsticks will separate further and shot glass will fall into the beer glass. Safe sex on the beach is a non-alcoholic variant of the highball cocktail Sex on the beach. take two chopsticks. To prepare the sangria you'll need half a day or so. Mix ingredients and pour over ice in a juice glass. Sangria Sangria Liquids: 50% wine.3/4 oz (20 mL) of peach creme. In a mixing glass half-filled with ice cubes. in a good sangria. Solids: 1 500 g tin pineapple. Remember. So. 12. put them on top of the beer glass separate enough that the shot glass just barely sits on them. half a sweet melon. 3 tins peach.5 mL) sake. 4 oranges. Sake Bomb Drop 1 shot sake into 1 glass of beer. 12.

Sangrita is a tequila based drink that is popular in the home state of tequila. 2 tsp (10 mL) Worcestershire sauce.5 mL) orange curaçao in place of the Grand Marnier. The variation above has "straight" whiskers. Roll the glass so that it doesn't puddle in the bottom.) Coat the inside of the glass with the Herbsaint. 2 tsp (10 mL) minced onion. but sangrita is the perfect accompaniment to good quality tequila. salt and seasoned salt to taste. circa 1820. 1/4 tsp (1 mL) chili powder (to taste). 3 tbsps (45 mL) grenadine.Sangrita 2 cups (500 mL) freshly-squeezed orange juice. 3 tsps (15 mL) salt. Pour tequila into a glass over ice cubes. celery. then the chilled sangrita. Shake very well. substitute 1/4 oz (7. 1 dash orange bitters. Alternative Entry: 2 cups (500 mL) tomato juice. Slowly. 1 cup (250 mL) tomato juice (optional). 6 dashes of absinthe (Herbsaint/Pernod is an acceptable substitute). It may sound odd in flavour. 1 1/2 oz (45 mL) tequila. 1 cup (250 mL) orange juice. called the Sazerac Coffee House. Sangrita is a popular beverage to drink with tequila. Peychaud's drink was then popularised at a Coffee House in the French Quarter. Satan's Whiskers is a more florid variation of the Bronx cocktail. The Sazerac is one of the oldest cocktails. and refrigerate. thicker is better). and increase the orange bitters to 1/4 oz. Add the rye. like an aged anejo or a good reposado. There are many variations. 1 tbsp (15 mL) Simple Syrup (granulated sugar dissolved in boiling water. Jalisco. 2 tsp (10 mL) Hot Sauce (tabasco). because it makes the sides of the glass too watery for the Herbsaint.(7. 1/4 oz (7. This beverage is a tangy mixture of tomato and orange juices. Satan's Whiskers 1/2 oz (15 mL) gin.5 mL) Grand Marnier. One version of the history says that the proprietor of the Sazerac Coffee House. usually spiked with hot chilis and lime juice. the recipe evolved from cognac to rye whiskey. The original recipe was developed by Antoine Peychaud (pay-show) in his New Orleans' French Quarter apothecary. 1/4 cup (60 mL) lime juice. 1/2 oz (15 mL) dry vermouth. 6 dashes of Peychaud's Bitters (there is no substitute. (Avoid using ice to chill the glass. mix the rest of the ingredients together and add to the tequila. Chill (or even freeze) a double old fashioned glass or tumbler. Peychaud was . Over time. simple syrup and bitters with a splash of water. First the tequila. not chased.5 mL) Sazerac 2 oz (60 mL) rye whiskey (Old Overholt is the predominant brand in New Orleans. 1/2 oz (15 mL) fresh-squeezed orange juice. Garnish with a lime wedge. Garnish with a twist of orange peel. was also the importer of Sazerac de Forge et fils (Sazerac & Sons) Cognac. For the "curled" variety. Shake all ingredients with ice and strain into a cocktail glass. cracked pepper. seriously). 1/2 oz (15 mL) sweet vermouth. but Jim Beam and Wild Turkey also make a Rye). one after the other. The tequila and sangrita are poured into separate shot glasses and the two are alternately sipped. strain.

1/3 oz (10 mL) Yukon Jack. 1/2 oz (15 mL) Bailey's Irish Cream. splash of orange juice. Slivovica on top. 1/2 oz (15 mL) amaretto. Decorate with hazelnuts. 1/2 oz (15 mL) triple sec. 1/3 oz (10 mL) plum brandy (Slivovitz). 1/2 oz (15 mL) amaretto. Alternative style: 1 oz (30 mL) vodka. Screaming Orgasm 1/2 oz (15 mL) vodka. 1 lime (cut in eighths). Sex on the Beach 2 oz (60 mL) vodka. Sazerac™ is often considered closest to the original recipe. Combine in a pitcher. Reference: Young and Hungry. however it is a trade secret. Screwdriver 2 measures (60 mL) vodka. and added the cognacabsinthe concoction with sugar. 1½ cups (375 mL) cranberry juice. Yukon first. 1 cup (250 mL) soda water (optional). 2 oz (60 mL) orange juice. Light. Peychaud's bitters mixed with club soda is a bartender's quick antidote for indigestion. Mix both the ingredients in a highball glass with ice. 1/2 oz (15 mL) white creme de cacao. Serbian Guerilla Fighter 1/3 oz (10 mL) pear brandy (Kruskovac). to make it palatable. 2 oz (60 mL) cranberry juice. The juice content can be modified to suit the individual. Related Drinks: The Multiple Screaming Orgasm contains half ounces of Baileys Irish Cream. splash of cranberry juice. blow out and drink. then strain it into a cocktail glass. Bitters and lemon is also used (by bartenders) to treat hiccoughs. Kahlúa and light rum instead of triple sec and creme de cacao. 1 oz (30 mL) vodka. Sea Breeze 2 cups (500 mL) vodka. It is said to have been named by American oil-rig workers in the Middle East who opened and stirred cans of this beverage with their screwdrivers. Add all ingredients into a lowball glass. Makes about 10 10-oz (300 mL) drinks. 2 cups (500 mL) grapefruit juice. Kruskovac middle. Even today. 3/4 oz (20 mL) Kahlúa. and is generally mixed with ice into a Collins glass. 4 1/2 (130 mL) measures orange juice. Sex with an Alligator .developing his bitters as a curative for heart burn and indigestion. 1 oz (30 mL) light cream. Alternative recipe: 1 oz (30 mL) peach schnapps. 1 oz (30 mL) peach schnapps or chambord. Garnish with a slice of orange. 2 oz (60 mL) pineapple juice. Shake all of the ingredients into a cocktail shaker with ice.

which should be over 70% alcohol. Pour melon liqueur and sweet and sour mix into a shot or pousse-cafe glass. For added visual appeal. Sexy Alligator Layered Shot. Shandy Gaff A Shandy Gaff is a variant of the shandy. Reference: The Official Harvard Student Agencies Bartending Course. Sidecar 1 oz (30 mL) cognac. 1/2 oz (15 mL) Jägermeister. . the grenadine is made to lie at the bottom and the soda at the top. The same drink made with lager is known as a Lager Top. This drink is layered. 1/2 oz (15 mL) raspberry liqueur. Tanqueray and sweet and sour. but difficult to purchase in many areas. Some variations specify filling a glass completely with ice and then mixing however much of the ingredients will fit. as with water and oil. Shirley Temple 1 dash grenadine. Drink quickly. "Jamaican Style" ginger beer is generally preferred. Quantities are about equal measures although sometimes it's about 2/3 bitter to 1/3 lemonade. Alternative: 4 oz (120 mL) lemon-lime soda or ginger ale and 2 oz (60 mL) orange juice can be used. Build as a highball. especially in variations involving juice. racing other opponents to finish the row of shots. The grenadine may be sprinkled over top. Typically this is used as a drinking game. on fire. set the first shot. to avoid spillage. 1/2 splash sweet and sour mix. Razzmatazz on bottom and jagermeister on top. and top with jager. 1 oz (30 mL) Cointreau or triple sec. Named after the actress of the same name.1/2 oz (15 mL) melon liqueur. and then strain into a cocktail glass. Shake with ice. 1 cherry. others specify only a little ice. served in a pint or half-pint glass. ISBN 0-312-25286-2. Third Edition. this shot will consist of 3 layers. 1 oz (30 mL) lemon juice. It is made of equal parts ginger beer and beer. Sugar rim on the glass. Club soda may substitute for lemon-lime soda. This cocktail may be garnished with a slice of lemon and a cherry. Sink raspberry liqueur onto the side of the glass. white soda to fill. The beer is best added last. Shandy Shandy is a mixture of bitter beer and lemonade. Shot Train Line up six shots of different alcoholics content in descending order. Properly made.

others use different amounts of the main ingredients. Shake juice. 1/2 fresh lime juice. 1/2 oz (15 mL) Peter Cherry Heering. 10 mL fresh lemon juice. Singapore. 1/4 oz (7. 1 tbsp (15 mL) powdered sugar (or less. 20 mL Jägermeister. Smoove B 12 oz (350 mL) horchata (a Mexican rice beverage). orange slice (for garnish). Named after the Onion columnist of the same name. juice of 1/2 lime (optional).Silver Bullet 40 mL gin. An alternative is simply dash grenadine. 3-4 parts soda water. cherry (for garnish).5 mL) Benedictine. Alternative: 1 part sloe gin. Silver Gin Fizz Juice of 1/2 lemon. . Alternative: 1 part white Sambuca. 2 oz (60 mL) pineapple juice. dash of Angostura bitters. bartender at Raffles Hotel. There are various variations of this recipe. created this drink in 1915. Mix in tumbler and serve. strain into a Fizz or Highball glass (don't put any ice in the glass). chilled soda water. Ngiam Tong Boon. club soda (optional). Same as Tom Collins. (30 mL) sloe gin. 2 oz (60 mL) gin. Top with soda. Top with orange and a cherry. 2 oz (60 mL) sour mix. 4 oz (120 mL) Kahlúa. 2 dashes grenadine. to taste). egg and gin with ice. 1 part simple syrup. 1 oz (30 mL) gin. Fill with soda. sugar. 1 egg white. listed is the original recipe from Raffles. 1/4 oz (7. Slippery Nipple 1/2 shot (15 mL) butterscotch schnapps in a shot glass. however. Top the frothy mix with a few ounces of cold soda water. Originally created for women. Once you are warn out. 1 part Baileys. Then shake it some more. Garnish with orange slice and cherry. Sloe Gin Fizz 1 oz. Some use whisky or kümmel instead of Jägermeister. Cherry garnish. The recipe varies from book to book.75 part fresh lemon juice. substitute gin with sloe gin.5 mL) Cointreau. 1/2 shot (15 mL) Bailey's Irish Cream on top. this cocktail has become popular among both sexes. Snakebite . Singapore Sling 1 1/2 oz (45 mL) gin. 1/2 oz (15 mL) cherry brandy. Shake all ingredient (except soda) and strain into highball glass. orange juice and bar mix to fill the glass. 1 part gin.

but the bourbon gets clobbered by the overwhelming peppermint flavour.5 mL) fresh lime juice. 1/2 oz (15 mL) Amontillado. served in a pint glass. The reference is NASA's Challenger accident.5 oz (15 mL) curaçao.5 oz (45 mL) vodka. The key is to only add the schnapps until there is a hint of mint flavour. Snakebite is said to congeal if left overnight. and it happens to be somewhat symbolic of the crash. Shake all ingredients (except lemon peel) with ice. Pour 35 mL measure of Teachers whisky on top. 1 oz (30 mL) of vodka. and it tastes like bourbon-flavoured Scope.5 oz (15 mL) triple sec. 1/4 oz (7.5 oz (15 mL) white creme de menthe. Reference lies in the whisky name and mixer.5 oz (45 mL) brandy. Staten Island Ferry Steeplejack 1 1/2 oz (45 mL) Calvados (apple brandy). Pour over ice. and pour 7up into glass until approx. 3/4 full. Tabasco is optional in this drink. 0. Special K Special K is a mixed drink made by combining 1 oz (30 mL) Southern Comfort. 1/2 oz (15 mL) dry vermouth. The ingredients are combined in a cocktail shaker and strained into a cocktail glass. Space Shuttle 35 mL measure Teachers whisky. one can 7up. lemon peel. 1 part peppermint schnapps. 4 oz (120 mL) lemonade and a dash of sugar. Ice is optional. Snowshoe 3 parts bourbon. rim glass with ice-cube. Take a rocks glass and sprinkle crushed ice into the bottom of the glass.2 1/2 oz (75 mL) apple juice. Tabasco (optional). Add the twist of lemon peel and serve. and filling the remainder of the glass with sweet and sour mix. Add lime wheel. Drink in one go. Stinger 1. again symbolic of the fireball that became of Challenger. pour in a glass over ice cubes. Other recipes give equal ratios of schnapps to bourbon. Soviet 1. 0. a dash of grenadine. 1 oz (30 mL) Bourbon in a glass with a splash of orange juice. Served in a Collins glass with ice. . The origins of this drink are murky. Snakebite and Black is Snakebite with a shot of blackcurrant cordial in it.Equal measures lager and cider. crushed ice. Alternative: 0. Fill with soda.

1 strawberry. 4 ice cubes. 1 1/2 oz (45 mL) milk. 1/2 oz (15 mL) 7-Up. Heart of Fire . For garnishing and presentation: thimble full of strawberry syrup. 1/2 oz (15 mL) port.Strawberry Dream 3 strawberries. Drink is usually slammed or chugged. Serve over rocks in a lowball glass. T TNT (or Prairie Fire) 1. Variations: Angel's Tit . 3/4 oz (20 mL) Baileys Irish Cream. Pour tequila into a shot glass. Strain into a chilled cocktail glass. 1 part chocolate sauce. 3/4 oz (20 mL) cream. Coat the glass with the thimble full of strawberry syrup. taken in one large gulp.whiskey for the tequila.substitute vodka for the tequila. and enjoy! Suburban 1 1/2 oz (45 mL) rye whisky. Splash in a couple drops of Tabasco sauce. strain into a shot glass.Southern Comfort for the tequila.5 oz (45 mL) of tequila. Sweet Tight Pussy 1 oz (30 mL) pineapple juice. and serve. and are generally avoided. Hellfire . splash of Tabasco sauce.add a cinnamon flavoured liqueur (such as Hot Damn or Goldschlager). Sweet Chocolate Brown 2 parts Goldschlager. Pour all ingredients into a cocktail shaker. Swank Motel 1 shot (30 mL) triple sec. Limes are said to bring out the gin taste too strongly. 1/2 oz (15 mL) dark Jamaican rum. The Suburban is a drink sometimes associated with horse-racing and draws its name from the Suburban Handicap that was run in Brooklyn during the 1880s. dash of Angostura bitters. 1/2 oz (15 mL) Midori melon liqueur. The usual garnish is a maraschino cherry. Mix into an ice-filled shaker. Stir all ingredients in a cocktail shaker with cracked ice. tonic. 1 shot (30 mL) gin. Garnish glass with the extra strawberry (of course!) Serve immediately (if possible in a tall cocktail glass/hurricane glass). 1/2 oz (15 mL) peach schnapps. 1 part Canadian whiskey (traditionally Pendleton Whiskey). 3/4 oz (20 mL) butterscotch schnapps. dash of orange bitters. Shake. Tailspin . Blend ingredients until smooth. 3/4 oz (20 mL) Bacardi light rum. Pour blended drink gently into glass. General Sherman .

It should appear a little thick and creamy. take a folded paper towel and put over the top. several dashes sweet vermouth. Tequila Manhattan 1. Slam the shot glass on the table. 1/2 lemon-lime flavoured soft drink. 1 dash orange bitters. 1 dash Bitters. making the illusion of a sunrise. 1 twist lemon peel. Dry vermouth can be used as a substitute for the sweet variety. 1 oz (30 mL) grenadine. Mix the tequila and orange juice in a mix glass with ice cubes. stirring continuously. 1 olive. 1 twist of lemon peel. Tamagozake Pour 1 cup (250 mL) of sake and a beaten egg into a small saucepan. Add the twist of lemon peel. Remove from heat before it comes to the boil. 4 oz (120 mL) orange juice. Heat the mixture over a low flame. Its flavour has been described as "a cross between a Bijou and a Negroni". depending on taste. 3/4 oz (20 mL) green Chartreuse. or a combination of sweet/dry vermouth can be used. 1 cherry. Turn up and drink while its still fizzing. When the two ingredients are in the shot glass. Sometimes the moonshine is replaced with rum. The tequila and vermouth is mixed with cracked ice in a shaker or blender and strained into a chilled cocktail glass. Tequini Martini 1 1/2 oz (45 mL) tequila. Mix in one to two teaspoons (5-10 mL) of sugar. 1 slice of lime. It is garnished with the lime slice. etc. where "knert" means (approximately) "add a dose of moonshine". vermouth and bitters with ice and strain into a cocktail glass.5 oz (45 mL) gold tequila. then pour it over in a highball glass with crushed ice cubes.3/4 oz (20 mL) sweet vermouth. 1/2 oz (15 mL) dry vermouth. top with the olive. bar. making it sink gradually down in the glass. 3/4 oz (20 mL) gin. Stir tequila. Teknekt (or Teknert) Mix a half cup (125 mL) of tea with a half cup (125 mL) of moonshine and adding sugar. Make sure the drink fizzes. and serve. The name is probably from Scandinavia. Tequila Sunrise 2 oz (60 mL) tequila.[29] Texas Tea . Tequila Slammer 1/2 tequila. Then top with grenadine.

Sprite would work. In the Costa del Sol it is common for locals to drink tinto verano while tourists drink sangria. then drop lime into drink. or indeed bought ready-bottled from supermarkets. a cheap tempranillo will do. the bartender or host will simply place out the ingredients. 2/3 oz (20 mL) Jim Beam Whiskey. The Ti'Punch is a rum-based mixed drink that is especially popular in Martinique. though it is not . If you feel like a stronger drink. Three Wise Men Go Hunting 1/2 oz (15 mL) Jack Daniels Whiskey. A stronger or sweeter lemonade such as Fanta. 1/2 lime. 10 mL cane syrup (cane sugar also works). Opinions differ as to whether it should be served with or without ice. the lemonade used should not be too sweet or taste strongly of lemon. lots of ice. Squeeze lime juice. Three Dollar Shoes Three Wise Men 2/3 oz (20 mL) Jack Daniel's Whiskey. or traditional Americal lemonade will not do. 1/2 oz (15 mL) Johnnie Walker Scotch (Red Label). and everyone will prepare the drink according to their own taste. 1 oz (30 mL) Rum. but rather should be as close as possible to Spanish gaseosa or casera. Pour into tall glasses and garnish with a twist of lemon. Pour into a shot glass and shoot. 500 mL of lemonade.1 oz (30 mL) Vodka. French Guyana and other French-speaking Caribbean states. Pour the wine and lemonade into a pitcher and throw in lots of ice. add a shot of rum. 2/3 oz (20 mL) Johnnie Walker Scotch (Red Label). Tinto De Verano 1 bottle (750 mL) of red wine. Tinto de Verano is a refreshing wine based cocktail similar to sangria which is very popular in Andalucia. Pepper. 1 oz (30 mL) Tequila. Add 1 oz (30 mL) Dr. Guadeloupe. Pour ingredients into a shot glass and shoot. each prepares his own death). Ti'Punch 50 mL white agricultural rum. 1 oz (30 mL) Gin. 1 oz (30 mL) Triple-sec. and it is commonly drunk in summer. 1/2 oz (15 mL) Jim Beam Whiskey. and is commonly served in beachside chiringuitos. both as a matter of tradition and because the drink itself is strongly alcoholic. Stir over rocks into pint glass. or a vermouth such as martini. top with lime and/or lemon. but most agree that the "real" ti'punch should be served without ice. then cane juice. It is very refreshing. The name translates as red wine of summer. which is carbonated water with a hint of artificial lemon flavouring and a hint of artificial sweetener. Notes: The wine should be full bodied. it can be replaced with carbonated water some sugar and a little lemon. 1/2 oz (15 mL) Wild Turkey Bourbon. Pour rum. but does not need to be expensive. If this kind of lemonade is unavailable. It is also often home-made. A popular tradition is that of chacun prépare sa propre mort (roughly. where instead of serving the mixed drink. It is usually served as an apéritif before starting a meal. Stir.

1/2 oz (15 mL) chilled cream soda. lemon juice and gin. Shake juice. A garnish. Tinto verano can be served with fruit. the original proportions with higher alcohol content appearing on his website should be technically considered more correct. club soda. Variations include using (unsweetened) lime juice instead of lemon juice.5 oz (45 mL) gin. The volume produced is still the same but the alcoholic content is reduced to 32. similar in alcohol content to a hard liquor such as vodka or rum. Turbo Shandy . Tombstone 1 part barley wine. Polish off with grated orange rind. A Royal Fizz uses and freedrinkrecipes. sugar and club soda. 2 parts cider. The origins of the alternative composition of TDM are not known. Add sugar. most any spirit can be worked into the routine. however.4% (65 proof). especially in Gloucestershire. diet or lite sprite would work well. juice of one lemon (about 1 oz [30 mL]). 1 oz (30 mL) lemon juice. substituting alcohol content for flavour and caffeine. sugar. Variation: A variation of the Tucker Death Mix that appears in drinksmixer. Give the drink its fizz with champagne instead of soda water and you've got a Diamond Fizz. Tom Collins Cracked ice. which is presumably a miscalculation. Note: drinksmixer. such as a maraschino cherry. Garnish. Trader Vic's Rum Fizz 1 1/2 oz (45 mL) light rum. it is worth noting that since Tucker Max was the eponymous originator of the beverage. Each batch makes slightly more than 2 litres of the 86 proof Tucker Death Mix. Strain and top with cream soda. is optional. grated orange rind. skipping the sugar in the above recipe. which makes it very similar to sangria. and using lemon-lime soda instead of club soda. It was invented and popularised by Tucker Max as a way to quickly become inebriated. Fill a Collins glass up about two-thirds with ice. 1 quart (1 L) Gatorade (Tucker says that lemonlime is the "only true flavour"). has the alternative composition listed as being 59 proof. and using "Collins mixer" soda (essentially slightly sweet lime soda) om place of the lime juice. Stir well. And although the most popular Fizzes were anchored with replaces 250 mL of grain alcohol with a second can of Red Bull. This is a Gin Fizz (qv) made with egg yolk instead of egg white. It is popular in England. Tucker Death Mix 1 litre grain alcohol (such as Everclear). egg and rum with ice.ideal. 1 tsp (5 mL) fine sugar or sugar syrup. 1 egg. 2 tsp (10 mL) sugar. Top off glass with club soda. 1 can Red Bull.

pineapple juice. W Warm Blonde 1 oz (30 mL) Southern Comfort layered over 1 oz (30 mL) amaretto in a shot glass. restaurants and celebrities in the Finnish City magazine after the writer described that "It has to contain whiskey.Equal measures lager and alcoholic lemonade. Dangerously effective. By increasing the ratio of lemon juice to . Virgin Marys. The drink was designed by Jasu Piasecki. orange juice. a virgin Bloody Mary may be called a Virgin Mary or a Bloody Shame." Wedding Belle 1/3 dry gin. slice of orange (for decoration). The brand is not important although it is often made with Stella Artois and Smirnoff Ice. are all mixers and no liquor. smoothies and virgin piña coladas. triple sec. Walter De Camp 40 mL bourbon. The ingredients are then shaken and strained into a rocks (Old Fashioned) glass with cubed ice and garnished with a lemon twist. cranberry juice and crushed ice. Vodka Martini 1 1/2 oz (45 mL) vodka. It is named after a Finnish writer who writes answers to questions about partying. tequila. Some popular virgin drinks include virgin daquiris. 2 dashes of Angostura bitters and a dash of egg white if required. Some virgin drinks are given alternative humorous nicknames. Waikiki Woo Woo Vodka. 1 or 2 olives. 10 mL maple syrup. shaken with ice and strained into a glass. e. a splash of dry vermouth. rum. 20 mL lemon juice. 1/6 orange juice and 1/6 cherry brandy. or Mock-tails. 1/3 Dubonnet. ice. 30 mL of lemon juice. V Virgin A "virgin drink" is a drink without alcohol.g. 2 drops Angostura. 20 mL Gomme (a sugar syrup used in most cocktail bars). Whiskey Sour A Whiskey Sour is made with a double shot (50 mL) of whiskey (typically an American whiskey or bourbon will be used). Virgin cocktails. amaretto. be a short drink and taste really good.

4 tsps (20 mL) cream or milk. with a shot of Amaretto dropped into it. 1 oz amaretto. it is meant to be consumed quickly. Combine all ingredients except the 151 with ice in a glass. delicate flavour that masks its significant alcohol content. 1/2 oz (15 mL) Kahlúa.delicious summer drink. put a straw in it and pour the 151 into the straw. . 1 1/4 oz (35 mL) cranberry juice. Contents are poured in order over ice in a highball glass. Woo Woo (or Woo Woos) 1 1/4 oz (35 mL) vodka. Mix together in glass. 1 oz (30 mL) lemon juice. 1 oz pineapple juice. 1/2 oz (15 mL) peach schnapps. 1 oz orange juice.5 oz (15 mL) vodka. White Russian 1 1/2 oz (45 mL) vodka. Wiki Waki Woo 0. Wild Tea 1 part Wild Turkey brand bourbon. Strain into a cocktail glass. White Lady (or Delilah) 2 oz (60 mL) gin. Shake or stir with ice. and garnish with a lemon twist. The White Lady is also known as the Delilah.5 oz (15 mL) rum. 0.5 oz (15 mL) triple sec. 1 oz (30 mL) Cointreau or triple sec.. It is essentially a Sidecar made with gin in place of brandy. 0. especially a whiskey sour. The flavour of a sour.Gomme one can increase the sourness of the cocktail. Add Cream to top off glass and blend until homogeneous. Since then. 2 parts Arizona Sweet Tea. 1/2 oz (15 mL) 151-proof rum. possibly because it has a sweet.5 oz (15 mL) tequila. 1 oz cranberry juice. created by JD of Hopatcong. Like other similar such drinks.being sour. A White Russian is a twist on the Black Russian with the addition of cream. Wisconsin Lunchbox A glass of half beer and half orange juice. Too much Gomme will result in a cocktail that is too sickly and loses its original appeal . 0. The juice content can be modified to suit the individual.. The cocktail was believed to have been made famous by Aled Jones from the Chris Moyles show on BBC Radio 1. It is similar to an Irish Carbomb or a Boilermaker. this drink has picked up a reputation for being popular within the homosexual community. has been likened to that of sour sweets that leaves the mouth watering and the tongue tingling but always wanting more.

Z Zombie 1/2 Orange Juice and 1/2 Bar Mix (lemon or lime juice) 1/2 oz (15 mL) White Rum. 1/2 oz (15 mL) Dark Rum and 1/2 oz(15 mL) Cherry Brandy garnish with an Orange and Cherry Serve in a Zombie glass (Collins) The Zombie is a strong cocktail made of fruit juices and rum. so named because of its perceived effects on the drinker. 1/2 oz (15 mL) Amber Rum. .

It should be distinguished from sour. acid A normal characteristic of arabica coffees. Aged A taste taint that gives coffee beans a less acidy taste and greater body. An acidy flavor is sharp and pleasing to the taste as opposed to sour. have little acidity and taste almost sweet. In some coffees the acidy taste actually becomes distinctively winey. sourish. acidity Taste those high.000 feet. The result of long-chained organic compounds due to excessive heat during the holding process after brewing. and overwhelming in the Yemen Mocha. and some old crop. Acidy coffees range from piquant to nippy. however. which is influenced by the degree of roasting and does not seem to be objectively expressed by pH measurement. The result of enzyme activity in the green coffee beans creating a chemical change during the aging process after harvesting. A term used to describe a coffee in which this desirable cup characteristic occurs. 2) natural undesirable: sour. heavy. Caused by higher-than-normal percentage of sour acids and a high concentration of salts. Particularly desirable in Brazils and found in most Milds. Old crops are never acidy. thin notes. you can call it anything you like. alkaline A supplemental coffee taste sensation characterized by a dry sensation at the back of the tongue. Colombians have both acid and body. puckery flavor. The main challenge is to recognize the sensation. particularly of high-growth varieties. Released from the residue remaining in the mouth after swallowing. or twist is what coffee people call acidity. which in coffee terminology means an unpleasant sharpness. Aged coffees. Many retailers avoid describing a coffee as acidy for fear consumers will confuse a positive acidy brightness with an unpleasant sourness. or fermented. acrid A secondary coffee taste sensation characterized by a predominantly piercing sour sensation on the posterior sides of the tongue. arabica "Coffee Arabica" is the species name assigned to the coffee tree by European botanist Linnaeus . hence my preference for the term winey. low-grown coffees. aftertaste The sensation of brewed coffee vapors. once you do that. the winey aftertaste should be very clear in the Yemen Mocha. Instead you will find a variety of creative euphemisms: bright. and 3) undesirable: process acidity (sometimes sought as a substitute for natural acidity but generally has a biting. I find the better analogy is to the sharpness of a dry wine. An acidy coffee is somewhat analogous to a dry wine. sharp. You may not run into the terms acidity or acidy in your local coffee seller's signs and brochures. mellow flavor. The acidy notes should be very clear and bright in the Mexican. acidy A primary coffee taste sensation created as acids in the coffee combine with the sugars to increase the overall sweetness of the coffee. Fruit connotes sweetness. and life.acerbic A taste fault in the coffee brew giving an acrid and sour sensation on the tongue. compared to a sweet. Found most often in washed arabica coffees grown at elevations about 4. vibrant. ranging from carbony to chocolaty to spicy to turpeny. the dryness the coffee leaves at the back of your palate and under the edges of your tongue? This pleasant tartness. snap. Caused by the presence of alkaloid compounds. etc. dry. a little softer and richer in the Sumatran. fruity is a favorite. It denotes a taste that has sharpness. In brochures you may find the aftertaste that I call winey described with other terms. Some strains are sought for this particular taste (Kenya). Typified by an unwashed Rio coffee from Brazil. however. snap. Experts recognize three types of acidity: 1) natural desirable: acid.

while categorizing the flora of the Arabian peninsula. but it has less to balance than the other two coffees. Of the three coffees I recommend for your tasting. As a term of general evaluation. bitter A basic taste characterized by solution of quinine. Generally normal characteristics of coffees connected with their chemical constitution. it is not imbalanced in the direction of some one (often undesirable) taste characteristic. The Mexican sample should be most balanced. Perceived primarily at the back of the tongue. salt. balance appears to mean that no one quality overwhelms all others. and certain other alkaloids. Acids can cause astringency. . particularly at the moment the crust is broken in the traditional tasting ritual. baked A taste and odor taint that gives the coffee brew a flat bouquet and insipid taste. aroma Strictly speaking. professional tasters use the term to describe a coffee that does not localize at any one point on the palate. and quinine. Acidy coffees smell acidy. basic tastes Sweet. certain high. A well-balanced coffee contains all the basic characteristics to the right extent. The result of the roasting process proceeding with too little heat over too long a period. When tasting coffees for defects. caffeine. but depending on the roast and freshness of the coffee you could experience it in any of the three samples. It is a term that on occasion damns with faint praise. sodium chloride. Generally unpleasant characteristic of having an over-baked taste in an over-heated coffee. Canephora are more bitter than arabica coffees. Typified by an unwashed Indonesian robusta coffee. and richly flavored coffees smell richly flavored. balanced This is a difficult term. astringency is identified with undesirable acidity. you are most likely to detect this fresh floral note in the Yemen Mocha. There is frequently a subtle floral note to some coffee that is experienced most clearly in the aroma. baggy An off-taste often observed in cups from weakly roasted coffees that have been stored for a long time in unsuitable conditions. aromatic Designates a coffee that fully manifests the aroma characteristic of its nature and origin. astringent A secondary coffee taste sensation characterized by a predominantly searing. ranging from fruity to herby. and bitter. Nevertheless. Ranks in the following order of intensity: cooked. The best Colombian and Kona coffees are particularly noted for their floral aroma. If you tasted the Yemen Mocha against a standard Ethiopian Harrar you would probably sense how the Yemen coffee is similar to the Harrar. baked or burnt. as they are inhaled through the nose. Characterized respectively by sucrose. beany Specific aroma of an insufficiently roasted coffee that has not been able to develop its full aroma. influenced by degree of roasting and the method of preparing the brew. sour. in other words. The sensation of the gases released from brewed coffee. fleeting notes are reflected most clearly in the nose of a coffee. but there is enough complexity in the coffee to arouse interest. aroma can't be separated from acidity and flavor. Caused by acids increasing the saltiness. but much more balanced. tartaric acid. A desirable characteristic at a certain level. salty sensation on the anterior sides of the tongue. In regard to coffee. as some tasters say.

bready Bready taste manifests in coffees that have not been roasted long enough or at a high enough temperature to bring out the flavor oils. Found most often in washed arabica coffees grown at elevations below 2. it just tastes that way. you should buy a heavy-bodied coffee. bouquet The total aromatic profile created by the sensations of gases and vapors on the olfactory membranes as a result of the volatile organic compounds present in the fragrance. try pouring milk into each beans Dead coffee beans that have dropped from the trees before harvesting." caramelly An aromatic sensation created by a moderately volatile set of sugar carbonyl compounds found in coffee's nose that produce sensations reminiscent of either candy or syrup. bland Lacking coffee flavor and characteristics. and aftertaste of coffee. If you drink black coffee. you may prefer a lighter-bodied variety. Used to describe the mouthfeel of a drink. Bland coffees range from soft to neutral. The result of salts and alkaline inorganic material left after evaporation of water from the brew due to excessive heat after brewing. corresponding to a certain consistency. canephora The coffee species second in importance to "Coffea Arabica. briny Applies to a coffee that has been over-roasted. If you drink coffee with milk." "Coffea Robusta" is known by botanists as "Coffea Canephora. aroma. body Body or mouth feel is the sense of heaviness. Used as the basic unit for counting imperfections in grading coffee on the New York Coffee Exchange. whereas the flavor of the Mexican dies away. brew Specific taste of a good home brew prepared properly. Has a detrimental effect on coffee taste. with the Yemen Mocha somewhere in the middle. buttery A relatively high level of oily material suspended in the coffee beverage. such as a Guatemalan. The coffee is not actually heavy. The Mexican coffee should have the lightest body and the Sumatran the heaviest. To follow a wine analogy again. A primary coffee taste sensation created as the sugars in the coffee combine with the salts to reduce the overall saltiness of the coffee. If you can't distinguish body. Note how the flavor of the heavy-bodied Sumatran carries through the milk. Most often a characteristic of high coffee-to-water ratio brews. The result of substantial amounts of fat present in the beans. nose. The physical properties of the beverage resulting in the tactile sensations perceived in the mouth during and after ingestion. In this case wine and coffee tasters use the same term for a similar phenomenon. burgundies and certain other red wines are heavier in body than clarets and most white wines. caramelized . richness. and thickness at the back of the tongue when you swish the coffee around your mouth. brackish A taste fault giving the coffee brew a salty and alkaline sensation.000 feet.

sometimes patches of oil on surface. clean Without off-flavor common Coffee of ordinary and average quality. Roasting causes these bits of skin to lift off the bean. carbony An aromatic sensation created by a slightly volatile set of heterocyclic compounds found in coffee's aftertaste that produces either sensations similar to a creosol-like substance or a burnt substance. Caused by the high percentage of phenolic compounds created by a dark roast. creosol A supplemental coffee taste sensation characterized by a predominantly scratching sensation at the back of the tongue. Also perceived in spray-dried instant coffees. "Full City" is definitely darker than norm. Caused by alkaloids increasing the sourness of the acids in combination with a high percentage of salts. dextrin syrup. . These little brown flakes are fragments of the innermost skin (the silverskin) of the coffee fruit that still cling to the beans after processing has been completed. The result of pronounced amounts of fats present in the beans. The Yemen Mocha definitely should be complex. or molasses before roasting. a harmonious multiplicity of sensation. caustic A detrimental coffee taste sensation characterized by burning. city or full city roast "City" is a roast that is slightly darker than the American roasting norm. chicory A complex bitter-acid and sweetish taste characteristic of the root of the chicory plant. creamy Moderately high level of oily material suspended in the coffee beverage. the Mexican is undoubtedly the least complex coffee of the three. chocolaty An aromatic sensation created by a moderately volatile set of pyrazine compounds found in coffee's aftertaste that produce sensations reminiscent of unsweetened chocolate of vanilla. course A coffee that is rough on the tongue. sour sensation on the posterior sides of the tongue. chemical A definite chemical flavor (such as formaldehyde) not to be confused with Rio flavor. if the Sumatran is a good one it should also be complex. chaff Chaff is paper-like stuff that appears though the roasting process.Corresponds to the taste acquired by roasted beans that have been dipped in sugar. cooked A typical taste of an instant coffee treated at too high a temperature. complexity Complexity describes flavor that shifts among pleasurable possibilities.

this quality becomes a flavor defect. echoing power. Your Sumatran sample may have a hint of earthiness or mustiness to it. The result of enzyme activity in the green coffee beans changing the sugars to acids in the drying process during harvesting. detrimental coffee taste sensations Common to natural coffees that are harsh due to bitter replacing sweet in the taste modulation. If the earthy taste dominates to the point that the coffee tastes distinctly sour or harsh. earthiness Earthiness is a flavor defect deriving from careless. The result of sugars being ingested by the shrub as the cherries remain on the branches while drying. equivalent to espresso or French roast.dark Roasting term meaning dark brown beans with a shiny surface. decaffeination process Coffees are decaffeinated in their green state. dirty Literally a dirty flavor. primitive processing that in some contexts may be seen as virtues. Dull comes close to the meaning of flat. Due to poor preparation conditions and botanical origins of the green coffee. the water-only or Swiss-Water Process. a combination easily broken up by other taste sensations. fermented A taste fault in the coffee beans producing a highly displeasing sour sensation on the tongue. delicate A secondary coffee taste sensation characterized by fragile sweet-subtle sensation just past the tip of the tongue. Roasters from Italy often like to include some earthy-tasting Brazilian coffees in their espresso blends. and the CO2/water or Sparkling Water Process. If a New Orleans blend is at all authentic it also should have some Brazilian wildness in it. Three principal processes are used today: the traditional or European process. not earthy or musty. whereas others simply present themselves to the palate and then stand pat or even fade. The undesirable odor and taste of freshly turned soil is found in low-graded batches. but it shouldn't. Typified by a washed New Guinea arabica coffee. Results when fats in the coffee beans absorb organic materials from the ground in the drying process during harvesting. It is a tricky and subjective term. decaffeinated taste Special process taste often found in decaffeinated coffees. Some Harrar coffees sold in specialty stores may have a hint of wildness or earthiness to them. dull A coffee is dull if it gives an impression of roundness but at the same time lacks character. Due to something lacking or to additional flavors. but it tries to get at the way certain coffees open up and support their sensations with a sort of ringing. earthy An odor taint in the coffee beans that produces a dirt-like taste sensation. Range from medicinal to caustic. Also referred to as dirty and groundy. All are consistently successful in removing all but a trace (2% to 3%) of the resident caffeine. . depth Depth describes the resonance or sensual power behind the sensations that drive the taste of the coffee. Reminiscent of potato flavor also found in instant coffees. you won't find such coffees in specialty stores. Caused by the lowest possible combination of sugars and salts that still produce a sweet cast to the taste.

flavor Flavor is the most ambiguous term of all. Terms like grassy. that tends to dominate everything else. for example. unpleasant defective flavor. Harshly flavored coffees are unpleasantly bitter. Some are obvious. Acidity has something to do with flavor. barnyard fermented. and Rioy (medicinal) describe even more dramatically undesirable flavor characteristics. The result of extremely volatile organic compounds. strong. Ranges from sweetly floral to sweetly spicy. Presumably the coffees you taste will be superior. then finish is the resonant silence at the end of the piece. french roast When applied to roasting coffee. such as hidey or oniony. foreign A term that generally covers a number of imperfect flavors coming from contamination. richer flavor than others. It is in part a reflection of body. particularly those containing sulfur. but all are useful. Either a sweet sensation reminiscent of citrus fruit or a dry sensation reminiscent of berry fruit. fragrance The sensation of the gases released from ground coffee as they are inhaled through the nose. positive characteristics. evoking a strong sensation on the olfactory membranes. and the Sumatran the richest. fruity An aromatic sensation created by a highly volatile set of aldehydes and esters found in coffee's aroma. means that the bean is roasted high enough to bring the natural oil of the coffee to the surface. a coffee whose flavor characteristics stand out. Gives a roasted flavor to the cup. Due to aromatic compounds leaving the beans as part of the staling process after roasting or the holding process after brewing. foul A rank. many overlap. All of these characteristics derive from careless processing. or irritating.fine cup Coffee with good. finish If aroma is the overture of the coffee. fresh A positive characteristic applying to freshly harvested and roasted coffee whose flavor is particularly vivid. . rubbery or moldy. Finish is a term relatively recently brought over into coffee tasting from wine connoisseurship. The following are some terms and categories often used to evaluate flavor. An aromatic highlight in the coffee bean and brew that is highly pleasing. flat An odor taint in the coffee bean or brew meaning that limited range of gases and vapors is present in almost imperceptible strength. the Yemen Mocha is probably the most distinctive. whereas other coffees have an acidy tang. for instance. and so do body and aroma. Some coffees simply have a fuller. the Mexican the least distinctive. One can also speak of a distinctively flavored coffee. hence free from such defects. it describes the aftertaste that lingers on the palate after the coffee is spit out or swallowed. hidey. fermented flavor or any other strong. musty. flavor defects Harshness and sourness are two of the most widely used negative epithets. heavier-bodied coffees like the Sumatran will have a much longer finish than lighter-bodied coffees like the Mexican. Of the three coffees I suggest that you sample. sharp.

grady A background flavor of dirtiness but not qualifying as dirty. heavy A moderately high level of solid material suspended in the coffee beverage. Created by the prominence of nitrogen compounds in the green beans while the cherries are maturing. Particularly found in some poor quality robusta coffees. due to an excessive amount of heat applied in the drying process during harvesting.full An intensity description of bouquet indicating gases and vapors are present at a moderately pronounced strength. green A taste taint giving the coffee brew an herbal character due to an incomplete development of the sugar carbon compounds in the roasting process. raspy. positive all-round characteristics. softish/hardish. due to a loss of organic material in the coffee bean. hard. hidey An odor taint that gives the coffee beans a tallowy and leather-like odor. heavy roast Coffee beans roasted to a very dark brown. and disagreeable. hydrolyzed Refers to conventional type of instant coffee having an undesirable acidity due to treatment. harsh Acrid. grassy A odor taint giving the coffee beans a distinct herbal character similar to freshly mown alfalfa combined with the astringency of green grass. Coffee that strikes the palette by mixed sensation. Sensation at the same time bitter and astringent. hardish. Results from insufficient heat during too short a period. Typical taste of unripe beans and of certain freshly harvested coffee batches. softish. A hard coffee is poorly balanced. sour sensation on the posterior sides of the tongue. Rioy. Mostly used in the United States. corresponding to the beginning of the harvest. A taste associated with that of a raw fresh vegetable leaf. soft. with a shiny surface. insipid A taste taint giving the coffee brew a lifeless character. Indicates the quality of the coffee ranking as a matter of degree from strictly soft. Bitterness and astringency are not are not enveloped by roundness of body. Result of a breakdown of fats in the coffee beans. Result of fine particles of bean fiber and insoluble proteins present in pronounced amounts. Produces either an sensation reminiscent of an onion or green vegetable. equivalent to italian roast. often found in early new-crop coffees. usually when dried with a mechanical dryer. Often due to imperfect beans. Generally associated with over-extraction. good cup quality Coffee with good. herby An aromatic sensation created by a highly volatile set of aldehydes and esters found in coffee's aroma. Caused by higher-than-normal percentage of sour acids and an insufficient percentage of either sugars or salts. . hard A secondary coffee taste sensation characterized by a predominantly stinging.

Characteristic found most often in washed arabica coffees grown at elevations below 4. medium roast Coffee beans roasted to the American norm. muddy Characterizes a large quantity of particles in suspension in the beverage. Mellow ranges from mild to delicate. neutral A secondary coffee taste characterized by the absence of a predominant taste sensation on any part of the tongue but causing a distinct parching sensation on the sides of the tongue. such Kona coffee from Hawaii. Result of fats in coffee beans absorbing organic material from molds on or in contact with the coffee beans during the drying process. malty An aromatic sensation created by a moderately volatile set of aldehydes and ketones that produces sensations reminiscent of toasted grains. Result of fine particles of bean fiber and insoluble proteins present in perceptible amounts. Typified by a washed Sumatran coffee. mellow A primary coffee taste sensation created as salts in the coffee combine with sugars to increase the overall sweetness. Much used by Italians. medicinal A detrimental coffee taste sensation characterized by a penetrating sour sensation on the posterior sides of the tongue. . instant taste Reflects fewer of the organoleptic characteristics that typify home-brewed coffee. moldy Coffee may acquire a moldy taste if kept in poor conditions. Moldiness also depends on conditions during the pulping and cleaning of green beans. Caused by high concentrations of both sugars and salts. musty An odor taint giving the coffee beans a moldy odor. Often the result of insufficient or proper drying and aging. intensity A qualitative measure of the number and relative strengths of the gases and vapors present in the bouquet of the coffee. as well as in many of the coffee producing countries.000 feet. french roast light A moderately low level of solid material suspended in the coffee beverage. Caused by alkaloids increasing the sourness of the acids without any taste modulation of sweetness.Result of oxygen and moisture penetrating the bean fiber after roasting. italian roast Term applied to coffee that has been roasted darker than French Roast. Caused by a concentration of salts high enough to neutralize both acids and sugars but not enough to provoke a salty sensation. mild A secondary coffee taste sensation characterized by a predominantly sweet tingle just past the tip of the tongue. Typified by washed Uganda robusta coffee.

nipping sensation at the tip of the tongue. Characteristic of poor quality beans. oniony Has a flavor of onions. In instant coffee can be the result of certain processing operations. old A roasted coffee that has been left for too long changes aroma and acquires a specific and disagreeable crop A taste taint giving the coffee beans a slight herbal character when brewed. Caused by a higher-than-normal percentage of acids being sour. An organically-grown coffee must be certified by an international agency as having been grown without synthetic chemical fertilizers. grade and type. organic Organic is an important descriptive term in the contemporary coffee world. Caused by a higher-than-normal percentage of acids actually sweet to the taste instead of sour. Ranges from caramelly to nutty to malty. Bland. piquant A secondary coffee taste sensation characterized by a predominantly sweet. nippy A secondary coffee taste characterized by a predominantly sweet. Result of enzyme changes in the coffee beans during the aging process. nutty An aromatic sensation created by a moderately volatile set of aldehydes and ketones that produce sensations reminiscent of roasted nuts. Typified by a Kenya AA coffee. prickling sensation at the tip of the tongue. . nose The sensation of the vapors released from brewed coffee as they are exhaled while swallowing. pesticides. remain lighter in color and have a peanut flavor. oily A term sometimes used to denote a coffee that has a roasted oily taste due to a high degree of roasting or an oily coffee having a greasy but not rancid taste. ordinary Below average quality for growth. Somewhat flat taste with a slight flavor of hay. Result of an incomplete enzymatic change that ultimately eliminates this taste taint during the aging process. Somewhat lower yields and the considerable cost of the certification process account for the higher prices demanded for many organic coffees. peasy A disagreeable taste of very fresh green peas. Similar to oldish but with stronger hay-like flavor. oldish A complete lack of freshness. or herbicides. past crop A taste taint that gives coffee beans a slightly less acidy taste. that float. papery Taste that coffee packed in paper bags or prepared in bad quality filter paper may acquire.

pulping First step after picking in preparing coffee by the wet method. The term rich would probably not be used in any context with the Mexican coffee. rioy A taste fault giving the coffee beans a highly pronounced medicinal character. at times even to acidity. Of the coffees I suggest you try. Machines rub away the pulp without crushing the beans. underdeveloped. caramelized. fruit-like flavor from coffee cherry skins. satisfying fullness. pungent Applies essentially to a full-bodied and slightly aggressive coffee. and acrid. The rancid flavor of a roasted coffee is caused by the oxidation of the fats. Some technological treatment of coffee can develop well-identified off-flavors: cooked. pulpy Strong. roasted coffee beans. mellow. bland. Result of the presence of light colored. rancid A taste fault giving the coffee brew a highly displeasing taste. quakers Term applied to unripe. primary coffee taste sensations Acidy. poor Qualifies a coffee of really common flavor. coffee cherries during harvesting. green. winey. or underdeveloped coffee beans. partly to flavor. Usually associated with . potato Has an unpleasant taste of raw potato. body and acidity. Caused by picking unripe. The term describes an interesting. sharp and soury. blighted. quakery A taste taint giving coffee brew a pronounced peanutty flavor. Result of continued enzyme activity when coffee beans remain in the fruit and the fruit dries on the shrub. the Sumatran should be the richest in body and the Yemen Mocha should have the richest acidity. cereal. richness Richness partly refers to body.point A coffee with good positive characteristics of flavor. process taste This term reflects a number of defects. rich Intensity description indicating gases and vapors are present at highly pronounced strengths. thus raising the temperature of the roasting chamber. an iodine-like flavor that can be very pungent. pyrolysis The temperature (around 465F/240C) at which chemical changes in roasting coffee beans cause them to emit their own heat. pungent. rio With particular reference to Brazils. It consists of removing the outer skin.

The acidy notes are gone. replaced by pungent notes combined with a subtle. rough to astringent. salty sensation on the palette or tongue. scorched A odor taint that gives the coffee brew a slight aftertaste of phenolic and pyridine character with an underdevelopment of the caramelization of compounds. hard to acrid. tangy to tart. soft to neutral. round A balanced coffee whose basic organoleptic characteristics are just at the right level. Some people call this often unnamed group of sensations "roast taste" or the "taste of the roast. soft A secondary coffee taste sensation characterized by an absence of any predominant taste sensation on any part of the tongue." robusta High in caffeine and rather bitter. Result of applying too much heat and charring the surface of the bean during the roasting process. Result of fats in the beans present in perceptible amounts. rough A secondary coffee sensation characterized by a predominantly rasping. Sharp coffee ranges from rough to astringent. and sulfates of potassium and lithium. Often slightly woody. sharp A primary coffee taste sensation created as acids in the coffee combine with salts to increase the overall saltiness. giving the impression of roundness. roasty Relative strength of the natural components of the coffee flavor is modified by the degree of roasting. Caused by the additive property of salt taste sensations. smooth A moderately low level of oily material suspended in the coffee beverage. rubbery A taste fault giving the coffee beans a highly pronounced burnt-rubber character. rounded An intensity description indicating a reduced range of gases and vapors is present at a moderately perceptible strength. nitrates. except for subtle dryness. bromides. roast taste Terms describing the characteristic collective flavor complex of darker roasts. Generally less acid and less aromatic than arabica coffee. Caused by a concentration of salts high enough to neutralize . secondary coffee taste sensations Piquant to nippy. Characteristic found most often in unwashed robusta coffee. Result of continued enzyme activity in the coffee bean when it remains in the fruit and the fruit is allowed to dry on the shrub. mild to delicate. Typified by coffees grown in the Rio district of Brazil. with none particularly apparent. Usually associated with natural processed robusta coffees grown in Africa. iodides.natural processed coffees grown in Brazil. caramel sweetness. salt A basic taste characterized by solutions of chlorides. resulting in high character.

sweet A basic taste characterized by solutions of sugars (sucrose and glucose). or malic acid. Denotes a smooth cup free of any foreign flavors. sour A basic taste characterized by solutions of tartaric acid. occurring in the staling process after roasting. Typified by washed arabica coffee from Santos. soury A primary coffee taste sensation created as acids in the coffee combine with salts to increase overall saltiness. spicy An aromatic sensation created by a slightly volatile set of hydrocarbon compounds in coffee's aftertaste that produces sensations reminiscent of either wood-spice (cinnamon) or wood-seed (Clove). glycols. that has been stored for some time in less-than-ideal conditions and results in a distinct sweaty taste. Result of the loss of organic material from the green coffee beans while in storage. Soury ranges from hard to acrid. sound cup A coffee with no particular positive characteristic and without negative characteristics. A trade term to describe coffee free from harshness of Rio flavor or any form of damage. Perceived at the tip of the tongue. sweetly floral An aromatic sensation created by a highly volatile set of aldehydes and esters that produce sweet fragrance sensations reminiscent of a flower. The unpleasant acidity of a sour coffee cannot be confused with the natural acidity of some coffees in which this quality is prized. Brazil. sweetly spicy .the acids but not high enough to neutralize the sugars. perceived primarily by the tip of the tongue. strawy A taste taint that gives the coffee bean a distinct hay-like character. Result of moisture and oxygen penetrating the bean fiber and adversely affecting the organic material that remains in the coffee bean. occurring in the aging process after harvesting. applies particularly to Brazilian coffee. stale A taste fault that gives the coffee brew an unpleasant taste. strong Coffee giving a pungent impression in the cup. and some amino acids. stinker A coffee with no particular positive characteristics and without negative characteristics. Characteristic found most often in unwashed robusta coffees. soft-sweet A pleasant clean taste. citric acid. Developed by roasting or having a consistent mouthfeel. alcohols. sweaty A coffee probably fading to faded. stewed A taste of coffee infusion that has been heated after cooling and lost its initial aroma. rich in flavor.

tart A secondary coffee taste sensation characterized by a predominantly puckering. . Caused by higher-than-normal percentage of sour acids. almost giving the taste a puckering sensation. Occurs during the holding process after brewing. A result of fine particles of bean fiber and insoluble proteins present in imperceptible amounts. Typified by unwashed India arabica coffees. tangy A secondary coffee taste sensation characterized by a predominantly darting. rotting taste. sour sensation along the sides of the tongue. tainted A coffee with a slightly defective flavor. thin A relatively low level of solid material suspended in the coffee beverage. by applying an intense heat too quickly. A coffee with unreliable characteristics. A flavor slightly similar to fermenting but without the pungent. sour sensation along the sides of the tongue. Most often characteristic of espresso-style coffee. thick A relatively high level of solid material suspended in the coffee beverage. tarry A taste fault giving the coffee brew an unpleasant burnt character. turpeny An aromatic sensation created by a slightly volatile set of hydrocarbon compounds and nitrites found in coffee's aftertaste that produces either resinous sensations similar to turpentine or medicinal sensations similar to camphor. sultana coffee The dried husks of the coffee cherry. charring the tip of the bean. giving the taste almost a fruity sensation. Caused by a high-than-normal percentage of sugars. twisty A coffee showing differing negative characteristics in a single cup or from cup to> supplemental coffee taste sensations Common to dark roast coffees that are pungent due to bitter replacing a sweet in the taste modulation ranging form creosol to alkaline. unclean Having off-flavor. Lacks body or substance and is insufficiently concentrated and roasted. Generally depends on the geographic origin of the beans and how they have been treated. A result of fine particles of bean fiber and insoluble proteins present in substantial amounts.An aromatic sensation created by a highly volatile set of aldehydes and esters that produce a spicy fragrance sensations reminiscent of a sweet spice. a result of condensation and scorching of proteins. Result of heat being applied too quickly in the roasting process. tipping Charring the end of the coffee bean during the roasting process. tipped A taste taint giving the coffee brew a cereal-like taste.

because they probably embody the best and most characteristic traits of the growing region from which they came. or from any one of several other Latin American coffees. nose and aftertaste of coffee's bouquet. woody A taste fault giving the coffee beans a distinct. such as an unwashed Djimmah from Ethiopia.undefinable flavor A coffee with an "off" taste that can not be categorized. varietal distinction or character If the coffee has characteristics that both set it off from other coffees. wild A taste fault in the coffee beans characterized by extreme variation between sample cups. for example. Result of an almost complete loss of organic material in the green beans during storage. all of your three samples are distinctive. The rich. Makes coffee unsuitable for commercial purposes. Winey coffees range from tangy to tart. Occurs during the staling process after the roasting or the holding process after brewing. winey A primary coffee taste sensation created as the sugars in the coffee combine with the acids to reduce the overall sourness. yet identify it as what it is. vapid An odor taint in the coffee brew marked by a loss of organic material that would normally be in a gaseous state in both the aroma and nose of the brew. In one sense. whereas the other two coffees have characteristics that set them off from that norm. variety A qualitative description of the gases and vapors present in the fragrance. weak Coffee that lacks body but is not flat. wishy-washy Negative in all aspects but with no defective flavor. simply because the Mexican embodies what for North Americans is a version of the normative coffee taste. it has varietal distinction. the heavy body and rich finish of the Sumatran identifies it as a good Indonesian coffee. unpleasant wood-like character. Result of slightly perceptible amounts of fats present in the beans. . freshly milled. In another sense the Yemen Mocha and Sumatran could be seen as much more distinctive than the Mexican.000 feet. Result of internal chemical changes in the green coffee beans or external contamination. winey acidity of the Yemen Mocha immediately suggests that it is either a Yemen coffee or a good Ethiopian. for example. watery A relatively low level of oily material suspended in the coffee beverage. which create a complex pattern of sensations of the olfactory membranes. Reminiscent of the odor of dry wood. Characteristic found most often in unwashed arabica coffees grown at elevations above 4. Usually marked by unpleasant sourness. or first crop coffees. aroma. It would be difficult to distinguish the Mexican coffee from a Peruvian. Special and agreeable flavor acquired by certain mocha-type.

Examples include penicillin. tetracycline.Used to describe disease where symptoms are readily evident.The presence of traces of antibiotics or their derivatives in milk or meat. The blade then collapses and is drawn back to the opposite end of the alley. A drug that kills microorganisms that cause mastitis or other infectious disease. removes fat. Not effective against viruses.Test kit for use on the farm to detect residues of antibiotics in milk before the milk is picked up for delivery to the plant. Antibiotic .Dairy Glossary Acid Rinse . Acute .A metabolic product of one microorganism or a chemical that in low concentrations is detrimental to activities of specific other microorganisms. Antibiotic Test Kit . feeding alley or cross alley (walkway) from a barn to the milking parlor.A "V" shaped mechanical blade that is dragged over an alley by chain or cable to pull manure to collection channel at the end of the alley (or possibly the center of the barn). Automatic Detacher or Automatic Take-off .Part of the equipment cleaning process for stainless steel and rubber parts.A walking area for cattle within a barn such as a loafing alley. Antibiotic Residues . and streptomycin. Alley Scraper . Alley . Treatment is generally required.A device for sensing the end of milk flow in the milking machine which shuts of the milking vacuum and releases the milking machine from the cow's udder. protein and minerals and also reduces bacteria. .

shredded newspaper.Usually a chain linked system of paddles that moved manure from gutters. corn stalks. peanut hulls. It is easily cleaned to provide a clean.Barn Cleaner . bark. . sunflower hulls and rice hulls. separated manure solids. ground limestone. dry surface and reduce the incidence of mastitis. wood chips.Material used to absorb moisture and provide cushion. up a chute. sand. Possible bedding materials include: straw. sawdust.Open housing in a barn that is commonly used in conjunction with an outside feeding area. into a waiting manure spreader. Bedding . Most often seen in tie-stall or stanchion barns. Bedded Pack .

Bovine .A quarter of an udder that does not secrete milk or one that has an obstruction in the teat that prevents the removal of milk.A system in which the milk coming from the cow is drawn into a bucket or pail and manually transferred to a collection area or the milk house.Biosecurity . A nonfunctional mammary gland. but occasionally concrete.Refers to cattle or oxen.A feed trough or feeding station for cattle. Bucket Milking System .39°F) and stored until collected by a bulk tank truck for shipping to the milk plant. stainless steel vessel in which milk is cooled quickly to 2 to 4°C (35 .Any of a broad range of practices enforced at a dairy farm to prevent transmittal of pathogens from other sources by feed. Bull . uncastrated bovine male.5 feet in front of rear of the stall to keep cows positioned properly while lying. Usually made of wood or plastic. cattle. Brisket Board .A raised part of the freestall platform about 6. Bulk Tank . Feed Bunk Bunk .Term used to describe an udder that is loosely attached or pendulous. Broken Udder . Blind Quarter . . or other animals.A refrigerated.A sexually mature. people.

Symptoms are present. or special-needs cows.(Sometimes called Bunker Silo) A flat rectangular structure with concrete floors and walls used to ensile and store forages.A special tube designed for placing drugs into the udder through the teat end and streak canal. Clinical . supportive therapy or treatment is necessary. fresh. Usually referred to as calves until reaching sexual maturity. Bunker Silo Calf .Used to mark treated.Bunker Silo Bunker . Cheese Curd . Chronic . Churning causes the fat globules in cream to clump together and separate from the liquid. Cannula .The process of stirring and agitating cream in the process of making butter. These curds are then pressed into blocks or barrels for proper aging and curing of the cheese. Chalk Sticks . .A young male or female bovine.The clumps of casein and other milk components that are formed during the cheese making process. Churning .Used to describe recurring symptoms or disease.

A concrete or hard packed surface that provides an area on which manure and discarded feed may be composted with ready access to aerate the composting materials. chopped hay. brewers grains. Ohio. Some may consider females having given birth only once as "first-calf heifers" until they have a second calf. and parts of Kansas. Nebraska.Colostrum . Commodity Barn Commodity Storage .Disease that can be passed from one cow to another through a number of possible ways. Missouri. Conformation .A mature female bovine. Cow Trainer . Cow . etc. Composting Pad . .The body form or physical traits of an animal or parts of the animal in the case of udder conformation. Indiana. High in fat.Usually a steel framed shed that provides storage for commodity feeds. including Iowa.The area of the United States where corn is a principal cash crop. Concentrates . protein. and immunoglobulins that may be directly absorbed by the newborn calf in its first 24 hours of life. such as cottonseed.First milk following calving. but with out stems and leaves.High energy or high protein feeds consisting primarily of the seed of the plant. Corn Belt . South Dakota. Contagious . Minnesota.A tin or wire structure supported a few inches above a cow to prevent her from soiling the platform of her stall by administering a gentle electric shock if she arches her back to urinate or defecate while too far forward in the stall. Usually referring to any dairy females that have borne a calf. most of Illinois. and Wisconsin.

Coverall . .A brand name. Crate . but commonly referring to any of a group of hoop type barns with opaque or mylar fabric covers over a tubular steel frame.An elevated stall for a calf in an indoor facility.

A modification of the DHIA program to make milk production records acceptable by the specific dairy breed associations. Cultures are used in manufacturing cultured dairy products and most cheeses.To remove a cow from the herd.Crowd Gate . Aids farmers in keeping milk production and management records.A bovine from which milk production is intended for human consumption. or involuntary culling of cows for reasons of health or injury.A specific testing plan which requires supervision and compliance with all official DHI rules.A cow having been identified to be removed from the herd or having recently left. or is kept for raising replacement dairy heifers.A motorized or manual gate at the end of the holding pen that may be moved forward to guide cows toward the entrance to the milking parlor.An organization with programs and objectives intended to improve the production and profitability of dairy farming. Dairy Herd Improvement (DHI) . Cull . Cull Cow . Dairy Herd Improvement Registry (DHIR) .In microbiology. a population of microorganisms in a growth medium or the act of growing bacteria in media for identification. Culling reasons in clued voluntary culling of cows for low milk production. Dairy Herd Improvement Association (DHIA) . Dairy Cow . . A pure culture contains only organisms that initially arose from a single cell. Culture .

Downer Cow . DHI Supervisor . Generally used as exercise areas in most of US.A cow that is not lactating or secreting milk after it has completed a lactation period following calving. and mineral residues in milking equipment through use of water.Stations in which cows are fed specified amounts of feed by a computer that recognizes their unique electronic identification transponders. Direct Microscopic Somatic Cell Count (DMSCC) . bedding.To remove a cow's tail.Microscopic count of the actual number of somatic cells in milk.The presence of abnormally large amounts of fluid in the intercellular tissue spaces of the body. housing.DHI Records . protein.An officially trained and DHIA-certified employee qualified to collect milk samples and record milk weights on the farm for all official types of testing plans. . This system is used to check and verify electronic cell count machines used in DHI laboratories. Dairy Steer . Electronic Feeders . Dry Lot .The biochemical reduction of nitrate or nitrite to gaseous nitrogen. Edema . either as molecular nitrogen or as an oxide of nitrogen. etc. This practice may keep cows udders cleaner. The "dairy steers" are raised for meat production and usually managed like beef cattle.A neutered male of any of the dairy cattle breeds. Dam . heat.Mother or female parent in a pedigree. especially in fly season. Equipment Sanitization . Denitrification . and chemicals.Generic term used to refer to records computed by the Dairy Record Processing Centers.A cow unable to arise due to disease or injury. Environmental . but may also result in cows being less content. Dock .An open lot that may be covered with concrete. as in a swelling of mammary glands commonly accompanying the initiation of the birthing process in many farm animals. but that has no vegetative cover.Derived from the animal's environment.The removal of microorganisms and fat. but may be used as primary cow housing in the more arid climates. Dry Cow .

or gray water that is recycled from a manure pit or lagoon. Flat Barn .Extra-Label Drug Use . including stems and leaves. . Also called the fore udder.Feedstuffs composed primarily of the whole plant." Forequarters . Flush System . Fibrosis (fibrotic) .An agency of the U. route of administration.A manure removal system in which an area is cleaned by high volumes of fresh water.Expressing streams of milk from the teat prior to machine milking to determine visual quality and to stimulate "milk letdown. Forage .Of a condition marked by the presence of interstitial fibrous tissue. May be used with a pipeline or bucket milking system.An antibiotic or other chemical used on the advice of a veterinarian in a dosage.S.An area for milking cattle where the person milking is on the same level as the cow. for a different disease or in some other manner not included on the approved printed package label. Usually located along an alley where cows return from the milking parlor.A long shallow tub or depression in the concrete where cows walk through a mild solution (usually including copper sulfate or formalin) to promote foot health. Footbath . Government responsible for the safety of the human food supply. Forestripping . Generally the same area is used for cow housing.The two front quarters of a cow. especially in the mammary gland resulting from mastitis. Food and Drug Administration (FDA) .

though it is often fed to cows to reduce total usage. .A cow that has recently given birth to a calf.Water that is considered waste and not to be used for cleaning milking systems. Even water only used to cool milk in a plate cooler is considered gray water.Resting cubicles or "beds" in which dairy cows are free to enter and leave. Garget . More accurately referred to as mastitis. Fresh Milk . Germicidal . Fresh Cow .Drive-through Freestall Barn Source: Stacy Nichols.Dairy products having original qualities unimpaired and those recently produced or processed. as opposed to being confined in stanchions or pens. Usually including recycled water from a lagoon or milk house waste. Gray Water .A substance that has the ability to kill germs. Land O'Lakes Freestalls .A common term for an inflammation of the udder of the cow or the resulting abnormal milk.

Source: Genex. Handlers .Greenhouse Barn .Processors or dealers of milk who commonly purchase raw milk and sell pasteurized milk and milk products.Floor surfaces with grooved patterns cut or depressed into concrete to provide better traction for cattle. . Grooved Concrete .The manual milking of an animal as opposed to the use of mechanical milking devices.Commonly referring to any of a group of hoop type barns with translucent or plastic covers over a tubular steel frame. CRI Hand Milking . Gutter .A shallow to deep channel located behind cows in tiestall barns capture manure and urine.

Herringbone Parlor Source: Midwest Plan Service Herringbone Parlor . This allows milking from the side of the udder. Heifer . allowing cows to come an go at will.A group of animals (especially cattle). Headlocks may be adjusted to remain open.Dried feed consisting of the entire plant. Alfalfa. clover.A brand of oxygen limiting (air tight) upright silos with bottom unloading.Self-locking stanchions along a feed alley in which cows voluntarily enter the head slot when going to eat. and oat hay are used in dairy rations. Hay . collectively considered as a unit. Young cows with their first calves are often called first-calf heifers. angled towards the pit.Harvestore Silo .A bovine female less than three years of age who has not borne a calf. . and then all cows may be simultaneously released. Herd .A milking parlor in which cows stand side-by-side. grass. when restraining the cows is not necessary. Headlocks . All cows may be held until herd health work is completed.

A quarter of the udder that is infected and may actually feel hard or hot to the touch due to elevated temperatures. Immunity .An area in which cows congregate prior to entering a milking parlor to be milked.Injections given in the muscle.Not capable of sustaining life.Cloth or plastic strips of a bright color used for marking treated cows. Often refers to dirt or soil. Hutch .Herringbone Parlor Source: Midwest Plan Service Holding Pen . Lagoon .An individual housing unit for young calves.Swelling caused by the accumulation of lymph and blood cells at the site of infection or injury. Inorganic . or cows needing special handling. Passive immunity is produced by giving the animal preformed or synthetic antibodies as with killed vaccines. Intramuscular . Inflammation . fresh cows. Hot Quarter .To secrete or produce milk. Active immunity is due to the presence of antibodies formed by an animal in response to previous exposure to the disease or through live or modified-live vaccines. Often made of white fiberglass or polyvinyl. . Lactate .The power an animal has to resist and/or overcome an infection to which most of its species are susceptible.An earthen pond used as a primary storage site for manure. Leg Bands .

Loose Housing . Others. Mattress .Slippage of the liner and teat cup during milking. open bedded area for resting (also known as free housing). Loose housing should provide at least 200 square feet per animal for feeding and resting (freestall housing uses only 90 square feet per animal). shredded rubber. such as clover and alfalfa. Responsible for massaging the teat end and intermittently cutting vacuum at the teat end during milking. Milk House .An inflammation of the mammary gland (or glands). .Bedding material compacted to 3 to 4 inches and sandwiched in a heavyweight polypropolene or other fabric.The process in a cow where physical stimulation causes a release of oxytocin and the contraction of smooth muscles surrounding milk alveoli resulting in fluid pressure within the udder and milk flow. sawdust. rice hulls and. Letdown . Some of the more common legumes used for human consumption are beans. Caused by a sharp change of milking vacuum within the unit or cluster by drawing in air alongside the teat. (See Open Barns) Mastitis . usually caused by bacteria. peanuts. Legumes have a unique ability to obtain much or all of their nitrogen requirements from symbiotic nitrogen fixation. poor quality hay. Liner . lentils. Possible fillers include: long or chopped straw. cleaning units. Generally creates a "squawking" sound. and soybeans.Processors or dealers of milk who commonly purchase raw milk and sell pasteurized milk and milk products. most commonly. Milk Handlers .A special needs facility where cows can be closely monitored during the period immediately before and after they give birth.Legume . shavings.The area near a milking parlor where the bulk milk tank. Liner Slips or Squawks .Any of thousands of plant species that have seed pods that split along both sides when ripe. Also called an inflation.Facilities that allow cattle access to a large. and equipment are located. peas. are used as animal feed.A flexible sleeve in the milking teat cup or rigid-walled liner holder. Maternity Barn .

A substance that contains carbon and capable of sustaining life. Paint Sticks . Oxytocin . .A naturally secreted hormone that is important in milk letdown and the contraction of the smooth uterine muscles during the birthing process. In the context of milking equipment this usually refers to manure.An organism capable of causing mastitis.Contain liquid or chalky paint used for marking treated cows. Non-Return Dip Cup . Open Barns/Tromp Sheds/Loose Housing . usually on a pack of bedding and manure. soil type and weather conditions) rest period for regrowth and stand maintenance. Milking Pit .The biochemical oxidation of ammonium to nitrate. Organic Material .Subdivision of a pasture designed to provide short-duration grazing followed by an appropriate (related to species.A dip cup that does not allow the liquid to reenter and potentially contaminate the storage container. This places the milker at shoulder level with udders and reduces physical demands.Milk House Waste . Over the Counter Drugs .Medications available without prescription.Substances containing plant or animal substance. Organic . Paddocks .A sunken area that houses both the milker and some milking equipment during milking. predominantly by autotrophic bacteria.Open spaced shelter in which cattle are free to move about or rest wherever they might prefer.Water having been used in cleaning the milking equipment and washing the parlor. Mycoplasma . Nitrification .

The specialized area on the dairy farm where milking is performed. Parallel Parlors Source: Midwest Plan Service Parallel Parlor.A raised milking area or platform where the cow stands perpendicular to the operator and milking units are attached between the rear legs.Any abnormality of the horny layer of the outer skin which prevents the formation of keratin. This may also be referred to as a side-by-side. Parallel Parlors Source: Midwest Plan Service Parlor . Parlors come in many types: .Parakeratosis .

Rapid Exit .A loosely attached udder. Replacements Heifers .The alley through which cows must pass when moving from the milking parlor back to the cow housing area after milking.A product applied in preparation for milking to clean the teat and reduce the spread of disease and maintain healthy teats. Post-Milking Teat Dip . such as grass. Pre-Milking Teat Dip . Walk-through.A stainless steel or glass pipe used for transporting milk. Plate Cooler . grown for feeding or grazing animals.Plants. Also serves as a place to feed cattle and other livestock.Often ones being raised to replace the cows currently in the herd. Swing and Rotary. viruses. Prescription Drugs .Drugs that the FDA has determined must be used only under the direction and supervision of a licensed veterinarian. Pasture .A product applied after milking to protect the teat from contagious pathogens that may have come into contact with the teat during the milking process.A contained unit usually with concrete walls in which liquid or semi-liquid manure is stored. Herringbone.Panels or rails that raise to release all cows on one side of the milking parlor at once. Return Alley .A heat exchanger in which water at ground temperature or chilled water is used to cool milk prior to its movement to the bulk milk tank. Pipeline . molds and parasites). yeasts.• • • • • • Flat Barn. . Parallel.Any microorganism that produces disease (bacteria. Pit . Pendulous Udder . Pathogen .

Ruminant animals include cattle. Ruminant .A steel hoop with individual head gates that may be placed over a large round bale of hay when feeding it.A completely automated system for milking cows that requires limited human contact. goats. Sensitivity Tests . reticulum.Animals having four stomach compartments . placed in a solid manure spreader and directly applied to appropriate crop land. round rotating platform or carousel on which cows ride while being milked. . Robotic Parlor . Sand Separator . sheep.through which food passes in digestion. omasum and abomasums . deer and camels.Tests used to determine the most effective method of treatment of disease by testing the resistance of the microorganism to classes of antibiotics.A raised. Rotary Parlor Rotary Parlor .A mechanical device or series of course ways used to settle sand from sand-laden manure.Manure handling system in which manure is scrape manually or with a skidloader.rumen.Ring Feeder . Scrape-and-Haul . These animals chew their cud or regurgitate partially digested food for further breakdown in the mouth.

A high concentration of more than 500. Sphincter . Usually referring to upright concrete or fiberglass silos.A manure pit where the flow rate of liquid manure is slowed to allow suspended materials to collect at the bottomed. The material then undergoes fermentation.A feed prepared by chopping green forage (e. Silage . Formerly a centrifuge device used to remove the fat from milk on the farm. This serves as an indicator of mastitis infection when elevated above 200. Silo .A cow housing cubicle. Somatic Cell Score . Slotted Floor .Father or male parent in a pedigree.The combination of the leukocytes (white blood cells) from blood and the epithelial cells from the secretory tissue of the udder which indicate the presence of infection or injury in the animal.Large plastic tubes in which forages are fermented. Silage has a water content of between 60 and 80%. retarding spoilage. Plastic is removed and discarded as the ensiled feed is fed.A storage facility for silage. Sire . Settling Pond . field corn) and placing the material in a structure or container designed to exclude air. Somatic Cells .000. such as the sphincter muscle in the lower end of a cow's teat. A device used to separate manure into solids and effluent and accomplished by trickling manure over a sloped screen or mechanically forcing through a screen.g. where they can later be removed.A logarithmic representation of the SCC. Silage Bags . 2.The number of white blood cells per milliliter of milk or measurement of the number of somatic cells present in a sample of milk.Separator 1. . but now used primarily at processing plants. often referred to as linear scores because they are linearly related to milk production loss.A ring-shaped muscle that allows an opening to close tightly. Stall .A concrete floor design in which slats are positioned in the floor so that cow traffic may work manure through the slats and into a pit beneath the floor of the barn. grass.000 somatic cells per milliliter of milk indicates abnormal condition in the udder. Somatic cell count (SCC) . legumes.

Rubber bands are sometimes used to dock cow's tails.A small cup or device to collect forestrippings and which makes abnormal milk easier to observe.Clean. Superhutches .Under the skin.Cows step onto raised platforms for milking.Parlor characterized by having the milking units positioned in the middle of the parlor for use by cows on both sides. Teat . Tail Bands . designed for a small number of calves when first grouped immediately after weaning. winter conditions.Small canal located in the end of each teat. Strip Cup .A disease condition without symptoms but often resulting in decreased production or impaired milk quality. pipelines. Teat Dip .An area beneath the milking pit that houses milk meters. Also called the teat meatus.a device with two rails that was closed around a cows neck after she entered a stall and to keep her restrained in the stall.Used for marking treated cows.The appendage on the udder through which milk from the udder flows.Substance that kills bacteria and helps to seal the teat end to prevent entry of bacteria into the udder between milkings. often open on one side. Subclinical .Pre and Post-milking . . free of any living organisms. The milking units are attached from the side. Swing Parlor . Also means unable to reproduce. May contain emollients to improve teat end condition for use in cold. Subway . Step-Up Parlor .Calf housing structures.Parlor design where cows line up head to tail in individually opening stalls. Streak canal . Tandem Parlor . Sterile . vacuum lines and transfer tanks to reduce noise and improve the milker's ability to move around in the pit. through which the milk passes immediately prior to expulsion. Subcutaneous .Stanchion .

cows walk through the front of the stall to exit. Toxic . It identifies the 10 points in milk production where milk is at greatest risk for antibiotic contamination of milk. Throughput .Barns designed especially for transition cows.Upon completion of milking.A cow that is from 2 months before 1 month after expected calving date. Tie Stall Parlor . often including a maternity area. mare or sow. 10 Point Milk and Dairy Beef Residue Prevention Protocol .Harmful. Udder . .Designed by veterinarians and milk producer organizations to avoid contamination of milk with antibiotics. Walk-Through Parlor .A calf (usually male) that is raised on milk and is intended to be used for meat at a young age. Transition Cow . Also referred to as a bag.Teat Sealant .The encased group of mammary glands provided with teats or nipples as in a cow. Veal .The number of cows that can be milked in a parlor in a given period of time.A product that forms a mechanical barrier on the teat end to protect the teat. Total Mixed Ration (TMR) .Ration formulated to meet requirements of the cow in which all of the ingredients are blended together in a mixer. Generally used at dry-off after antibiotic infusion. ewe. Veal meat is served at many restaurants and is very popular in cultural cuisine. Cows are tied and milked with the cow and operator on the same level.Facility is frequently used for both housing and milking. Transition Housing .

Ensures residues are maintained at levels approved by the USDA.Time required after the last drug treatment to lower drug residues to acceptable levels. These times are established using healthy animals according to label directions. An amount of time required following use of a medication in an animal before milk or meat can be entered into the human food supply.Withdrawal Time . Yeast . .An organism that can grow and develop in the udder. causing mastitis.

known for its robust. Anhwei. when she decided to take tea to stave off the pangs of hunger she suffered between lunch and dinner.these auctions only sell teas from their particular areas. The term is normally applied to teas from India and Formosa. Assam A region in northeastern India. Indonesia. Tea auctions are held in India. where teas from all over the world were sold. The 7th Duchess of Bedford is reputed to have given birth to afternoon tea. Sri Lanka. scones cakes and pastries accompanied by tea. Aroma Smell or scent denoting 'inherent character' usually in tea grown at high altitudes. Kenya and Malawi.Afternoon Tea Amoy The name given to the Fulien oolong teas marketed at Amoy. comprising finger sandwiches. early in the 19th century. high quality teas characterised by their smooth round. Baggy Bakey . British meal taken midafternoon. malty flavour. The London Tea Auction. which was held every Monday morning (barring public or bank holidays) in the City of London until it's close in 1998 was the only true international tea auction. Anhui One of the provinces in China where tea is grown. Auction Sale of tea in an auction room on a stipulated date at a specific time. Autumnal Teas harvested in autumn and touched with cool weather.

An unpleasant taste. . An over-fired tea with the result that too much moisture has been driven off the leaf while drying. Biscuity A pleasant aroma often found in well-fired Assam. Denotes careful sorting. tinlined teapot. Billy tea Tea made by Australian bushmen in billy cans. Blend Tea taster who decides on the proportions of each different tea required to produce the flavour of a given blend. Basket-fired Japan tea that has been cured in baskets by firing or drying. red potash. Tea is boiled in a tinned copper vessel. Ball tea China tea compressed in a ball to protect it against atmospheric changes. normally resulting from the tea being carried or wrapped in unlined hessian bags. Black tea Tea that has been fired or dried after the fermentation or oxidisation period of manufacture. aniseed and salt are added before it is served from a brass or copper. Bitter An unpleasant taste associated with raw teas. Black A black appearance is desirable preferably with 'bloom'. Bitter tea Tea brewing method used in Cashmere. Blackish A satisfactory appearance for CTC type teas. Bloom A sign of good manufacture and sorting (where reduction of leaf has taken place before firing) a 'sheen' that Body A liquor having both fullness and strength as opposed to being thin.

for a brokerage fee from the Brown A brown appearance in CTC type teas that normally indicates overly harsh treatment of leaf. Brick tea Common grades of China and Japan tea mixed with stalk and dust and moulded into bricks under high pressure. Results from good manufacture. Brassy Unpleasant metallic quality similar to brass. Originally was too large for the particular grade. Bright Denotes a lively fresh tea with good keeping quality. Bohea Bold Tea from the Wu-i Hills in Particles of leaf which are Fukien. China. Originally. Broker A tea taster who negotiates the selling of tea from producers. Bright A lively bright appearance. Usually associated with unwithered tea. . or the buying of tea for packers and dealers. which usually indicates that the tea will produce a bright liquor. Brisk The most 'live' characteristic. applied to black China tea and to tea from Indonesia. these bricks were used by Asian travellers as a convenient way of carrying the tea they needed to drink and the bricks were also used to barter for other goods. Break An amount of tea.has not been lost through over-handling or oversorting. In the 18th century Bohea (Bohee) was the name given to the tea drink. comprising a given number of chests or sacks of tea.

produced in Cachar district of Assam. Caddy The name given to a tin or jar of tea. Burned Taint caused by extreme over drying during manufacture. Butter tea is served in a basin and often a lump of butter is added when serving. It was served in Tibet and then in India. Caravan tea Tea taken by camel from China to Russia in the past. In the past tea caddies were equipped with a lock and key. Chanoyu Japanese tea ceremony or party. which take their name from the colonial name for the island. Cha The word for tea derived from the Chinese and Indian on whose behalf the broker is working.a term used to describe the weight of one pound of tea. then strained into an urn containing butter and dried ground cereal (often barley) and churned. Butter tea Boiled tea mixed with salt and soda. . Ceylon Blends of teas grown on the island of Sri Lanka. Character An attractive taste. which takes its name from the Chinese or Malayan word 'catty'. Cachar The most common variety of India tea. specific to growth origin describing teas grown at high altitude. Camellia sinensis Today. the tea trade's international botanical name for the tea plant. The traditional name of Sri Lanka was readopted by the island when it became a Sovereign Republic in the Commonwealth in 1972.

Coarse A tea producing a harsh undesirable liquor with taste to match. said to resemble the shape of human eyebrows. Ching Wo Black China tea from Fujien province. dirt and all extraneous matter. it is taken to a collection point where it is checked and weighed before being taken to the factory for making. Coloury Indicates useful depth of color and strength. . Common A very plain light and thin liquor with no distinct flavor. mark or brand. Originally tea chests were lined with lead. Cloning Cuttings taken from old tea bushes to produce new tea bushes. Collection Once a plucker has filled a basket or sack with tea leaf. normally made of wood and lined with metal foil. Today most tea bushes are grown from clones or cuttings taken from older bushes. Chunky A very large broken-leaf tea. Each break of chop of tea is marked. Chesty Tea tainted by inferior or unseasoned packing materials. Clean Leaf that is free from fibber. Chunmee Green China tea.Chest Original tea package. Chop From the Indian chapna meaning to stamp a number.

000ft above sea level ( more than 1. other than Hoochows or Pingsueys. Grown at altitudes up to 7. Cream A natural precipitate obtained as the liquor cools down. regardless of the area in which they are grown and made. such as BOP. Northwest India. North India. muscatel flavour and aroma. Darrang Tea growing district in Assam. Crepy Curly Leaf with a crimped Leaf appearance of whole appearance common to leaf grade teas such as OP. Darjeeling Dark A tea growing area in North A dark or dull color that India on the foothills of the usually indicates poorer leaf quality. Some 30 estates (most of them under 50 hectares) produce green and orthodox black leaf tea. .291m) Darjeeling tea is known as a high-grown tea and is light in colouring with a delicate. Country Greens A term originally used to describe China green teas. Himalaya Mountains. larger grade broken-leaf teas as distinct from 'wiry'. Dehru Dun A tea growing area in the Uttar Pradesh State.Congou Coppery A general term used to Bright leaf that indicates a describe all black China teas well manufactured or make of tea. The original tea planted in this area was grown from seeds and plants imported from China. Teas grown here take their name from the area and are said to be the 'Champagne'of Indian teas.

In Britain it was a name applied to a blend of teas from India and Sri Lanka. No substance. Dry Indicates slight over-firing or drying during manufacture.Dibrugarh One of the seven tea growing districts in Assam. Can be due to faulty making (manufacture) and firing or a high moisture content. Earl Grey A black China tea treated with the oil of bergamot which gives the tea a scented aroma and taste. English Breakfast tea A name for the tea blend which originally applied to China Congou tea in the United States of America. Earthy Normally caused by damp storage of tea but can also describe a taste that is sometimes 'climatically inherent' in teas from certain regions. Dimbula Tea growing district just above Dickoya. today it is used to include blends of black teas producing a full- . Empty A liquor lacking fullness. Dull Not clear. It was said to have been blended for and named after the 2nd Earl Grey when he was prime minister of Britain by a Chinese mandarin after the success of a British diplomatic mission to China. Dull Lacks brightness and usually denotes poor tea. Dickoya Tea growing district on the central massif in Sri Lanka. which gives its name to a blend of Ceylon teas from this area and is also used in Ceylon blends. Dooars A tea growing region of North India just below the Himalaya Mountains which produce full-bodied coloury teas that are ideal for blending purposes. Teas from this area are known as high grown teas and have a full astringent flavour. lacking any brightness or briskness. Dimbula teas are black and characterised by their fullbodied flavour.

which gives the tea an over ripe taste. Today. Often denotes a high moisture content. Even Teas true to their grade. Gone off A flat or old tea. usually due to age light in texture. unlike some wines which mature with age. Estate A tea growing property or holding that may include more than one garden under the same managership or ownership. Fruity Can be due to overfermenting during manufacture and/or bacterial infection before firing or drying. In the past tea estates where known as plantations. Flavor A most desirable extension of character caused by slow growth at high altitudes. Pouchong and black teas made by the Orthodox method. Garden The name originally given to tea growing plantations or estates. unlike some wines which age. consisting of pieces of leaf of fairly even size. Flaky Flat Flat open pieces of leaf often Not fresh. Formosa An island off the Chinese coast formally known as Taiwan which produces Oolong.bodied strong flavoured colourful tea. . Unlike wines this is not a desirable taste in tea. the term estate has tended to replace the word Full A good combination of strength and color. The Japanese cultivated tea gardens within their temples and palace grounds and had copied this idea from the Chinese. Relatively rare. of the tea tends to lose its characteristics and taste with age.

Tea garden was also used to describe London pleasure gardens in England mainly during the 18th century where tea was served to both sexes. Gunpowder . underfermented or alternatively it can be leaf plucked from immature bushes and will often . Green Grey When referring to black tea Caused by too much abrasion during sorting. result in a raw or light liquor. Can also be caused by poor rolling during making or manufacture. Grade Term used to describe a tea leaf or particle size of leaf. It has a light appearance and flavour. when liquored. immediately steamed or heated to kill the enzymes and then rolled and dried. Education and Welfare. quality and fitness for consumption as defined by the tea examiners under the Food act. Grainy Green Describes primary grades of When referring to black tea it well-made CTC teas such as means the leaf has been Pekoe dust. Drug Administration of the USA Department of Health. This is mostly due to under fermenting and sometimes to under withering during manufacture. liquor denotes an immature 'raw' character. Government Standards Applies to teas being imported into the United States of America which comply with the standards of but teas grown on such tend to identify fine harvests produced solely from that estate . Green Tea that is withered.hence a single estate tea.

The meal comprises a main entree dish sometimes a pudding or dessert served with bread and butter. Harsh A taste generally due to the leaf being under withered during manufacture resulting in a very rough taste. High tea was the main meal for farming and working classes in Britain in the past. but not bakey or burned. strong and color liquor with limited briskness. served late afternoon-early evening which is a mixture of afternoon tea and dinner. Hoochow A China green tea. Hyson A type of China green tea . Hunan One of the tea growing provinces of China. Handkerchief Tea A tea which was grown on Formosa and which gets its name from the large silk handkerchiefs that Chinese tea growers used to use to collect their very fine tippy teas.Normally a China tea. but today could be any young tea. Hard A very pungent liquor. High Tea High-fired The name given to a meal Over fired or dried. cakes and tea. a desirable quality in tea. which is rolled into a small pellet-size ball then dried. Heavy A thick. The finished tea has a greyish appearance not unlike gunpowder in colour which is how the tea gets its name.

applied to its origin.000ft above sea level.200 small holdings each just a few hectares in size. Indonesia Producer of teas which are bright and brisk. Kericho The home of the stateowned Kenya Tea Packing Factory from which the internal market is supplied. This means that the tea bushes originated either from seeds or cuttings from China tea plants or from the indigenous Indian tea found in Assam. Young Hyson is this type of tea which is plucked early. Kenya teas are used for blending purposes as well as being sold as speciality tea in its own right. Jat Java Type of tea bush normally A tea producing island of Indonesia. Teas from Kandy are also used for blending purposes. It is a bright coppery tea with a pleasantly brisk flavour.formerly drunk exclusively in Europe and often the name given there to the tea drink.000ft and 4. For example a tea comes from the China or Indian jat. Keemun A fine grade of black-leaf China Congou tea produced in the Anhui province. Kandy A Ceylon tea . which produces some of the finest black teas from the African continent. Lacking Lakhimpur . North-West India where tea is grown on some 1. Kenya An East Africa tea producing country. Green tea production predominates. Invoice The document covering a shipment of tea generally synonymous with a break or chop. Kangra Valley in Himachal Pradesh. medium grown at altitudes between 2.

Malty Desirable character in some Assam teas. of color. Muddy A dull. Muscate Desirable character in Darjeeling teas. Mixed or Uneven Leaf of varying color. Meat tea Another term for high tea. Leafy A tea in which the tea tends to be on the large or longish size. Lapsang Souchong A black tea from China and today Formosa which is smoked giving it its smoky tarry flavour and aroma. bright tea with a malty taste. Mature Not bitter or flat. Natural leaf Whole-leaf green tea from Japan similar to panfired but with less rolling also known as 'porcelain-fired' tea. Make A term used to describe tea manufacture. Matcha Powdered green tea from Japan used in the tea ceremony. North India. A grapey taste. Metallic A sharp coppery taste. Malawi African tea producer whose teas are mainly used for blending purposes as they are coloury with good flavour. A tea growing district in Assam. opaque liquor. .Describes a neutral liquor with no body or pronounced characteristics. in tea-taster's terms a make that means a well-made tea or not true to its grade. Light Light Teal light in weight of poor Lacking strength and depth density and sometimes flaky. A full.

high grown at altitudes above 4. Nose Smell of the dry leaf. Nilgiri South Indian tea growing district. The tea is light with a full citrus flavour. Nowgong One of the seven tea producing districts in Assam. Neat A grade of tea having good ?make? and size. Oolong A semi-fermented or semigreen tea produced in China and Formosa.000ft above sea-level. Pan-fired A kind of Japan tea that is steamed then rolled in iron pans over charcoal fires. Pouchong A kind of scented China or Formosa tea so called from the Cantonese method of packing tea in small paper packet. which produces black tea. Nuwarah Eliyah A Ceylon tea . Plucking plateau The flat top of the tea bush from which the top two leaf and bud sprouts on sprigs are plucked. . each of which was Powdery Fine light dust as the tea people say meaning a very fine light leaf particle.Mushy Musty Tea that has been packed or A suspicion of mold stored with a high moisture content. Plain A liquor that is 'clean' but lacking in desirable characteristics. Point A bright. acidic and penetrating characteristic.

whose teas are used for blending purposes. Rwanda An African tea producer. Semi-fermented tea Tea that has been partially fermented before being fired or dried. Pungent Astringent with a good combination of briskness. to maintain its shape and help it stay productive. Sometimes sugar or honey are added. Rwanda tea has a bright coppery colour and brisk taste. Scented tea Green semi-fermented or black teas that have been flavoured by the additions of flowers.supposed to be the produce of one choice of tea plant. This tea has the qualities and appearance halfway between a green and black tea. brightness and strength. Russian tea The name given to a glass of hot tea liquor which has been poured into the glass over a slice of lemon. Rose Puchong. In some countries this type of tea drink is known as lemon tea. Rasping A very coarse and harsh liquor. Pruning Selective cutting back of the tea bush. Orange Tea. flower petals. The name comes from the Russian way of taking tea. Examples of these are Jasmine Tea. Raw A bitter. Ragged An uneven badly manufactured and graded tea. . fruits spices or natural oils. Quality Refers to 'cup quality' and denotes a combination of the most desirable liquoring qualities. unpleasant taste.

at low temperatures and often with insufficient airflow through the oven during tea manufacture or making. a blend of teas blended for a particular person or event. Sencha The most popular variety of green tea in Japan. Single Estate tea A blend of teas from one particular estate or garden. Strength Sumatra . Stalk and Fibber Bits of tea bush other than the leaf which should be minimal in superior grades but are unavoidable in lowergrade teas. North India. Tea lacking any 'live' characteristics and is caused by inefficient fermentation and/or drying. it is grown. Speciality tea Spring teas A blend of teas that takes its Formosa teas picked in the name from the area in which April-May season. or a blend of teas for a particular time of day. Soft The opposite of briskness. or drying. Souchong A large leaf black tea. Smoky tea Black tea from China or Formosa that has been smoked over a wood fire such as in the case of Lapsang Souchong.Cinnamon Tea or Earl Grey. Souchong tea was made from a small bush whose leaves were allowed to develop to a large size. Sibsagar A tea growing district in Assam. Originated in China. Stewed A soft liquor with undesirable taste that lacks point. Caused by faulty firing.

with narrow leaves and flowery fragrance. Tannin The name the tea trade worldwide gives to polyphenols contained in tea. Tarry A smoky aroma unless a Lapsang Souchong tea which should not be there. Sweaty Disagreeable taste. Tarry The smoky aroma and taste associated with a smoked black tea such as Lapsang Souchong. Polyphenols are responsible for the pungency of tea and give its taste.Substance in cup A tea producing island of Indonesia. Often due to the tea being stored next to other commodities with strong characteristics of their own. Poor tea. Tea factory Factory where the plucked leaf is made or manufactured into black or green tea. Taint Characteristic or taste that is foreign to tea such as oil. garlic etc. Terai A North Indian tea growing Thick Liquor with good color and . Tanzania African tea producing country. Tea taster An expert judge of leaf and cup quality tea at all stages of production. Also a tea growing province in China. Szechwan A non-smoky black tea from China. Summer teas Formosa teas picked in the June-September season. Tea tree A tea bush or plant which has been allowed to return to its wild state and grow back into a tree. brokerage blending and final packaging.

thin. which was applied to the men manning the ships bringing tea back from China. long leaf.district just below the Darjeeling district.hence the name given to the Aladdin character 'Widow Twanky' by a Victorian impresario. Twankay A low grade China green tea. this region was the original site of wild tea plants. not true to a particular grade. Well Twisted Used to describe whole-leaf Orthodox tea grades. strength. Tip A sign of fine plucking apparent in top grades of tea. Yunnen A tea growing province in China producing a black leaf tea. Wiry Leaf appearance of a welltwisted. Uneven and Mixed Uva 'Uneven' pieces of leaf A tea growing district in Sri particles indicating poor Lanka which produces a tea sorting and resulting in a tea of great subtlety. These ships often foundered on reaching the British coast and the bodies of Twankys would be washed ashore to be found by their widows . . This word was corrupted Twanky. Along with Assam. often referred to as well 'made' or 'rolled'. Tip The bud leaves on a tea bush. Thin An insipid light liquor that lacks desirable characteristics. Weedy A grass or hay taste associated with teas that have been under withered during manufacture and sometimes referred to as 'woody'.

bubbles or beads will form. Hydrocarbon compund resulting from fermentation of saccharine solutions. The age refers to the youngest whisky .(If vatted or blended) By law a Scotch or Irish whisky must be at least 3 years old. 2% of the barrel's contents per annum. A rough method used to tell the alcoholic strength of a whisky.Word Remark / explanation A Abv Alcohol By Volume is also known as abv. this is the shin stillage added to both the mash tub and permenter to an amount totalling no less than 25% of the overall mash. Cereal which is germinated to produce malt. the raw material from which malt whisky/whiskey is made. The enzyme that converts starch into maltose in the Mash Tun. Forms the intoxication component of fermented and distilled liquors. Another system of defining alcoholic strength is proof. When a bottle is shaken . The name Angel's Share was given to the whisky which each year evaporates from the barrels stored in warehouses. This is carried out to help orevent bacterial contaminations. Abv is the alcohol strength of the whisky mesured as a percentage part in relation to the liquid as a whole. The bigger they are and Ball of Malt Barley Beading . A whisky do not mature in a bottle. On average this works out at approx. 40% abv is equal to 40% alcohol and 60% water. A peculiarly Irish expression for a glass of whiskey. Age Ageing Alcohol Amylase Angels Share AWA Word Remark / explanation B Backset Peculiar to North American whiskeys.if it is a single pure malt the age refers to the years the whisky has been maturing in the cask. Alternative Whisky Academy – The mother of this site. congeners etc. The word alcohol is derived from Arabic As stated on the label applied to the youngest whisky in the bottle. Whisky gets its individual character by maturing within the confines of a cask and once bottled the ageing process ends. of which most of it is alcohol.

(160 proof) and entered into new charred oak barrels at a strength not exceeding 62.e. The term sometimes applied to the process being carried out on old barrels in re-charring.longer they last the greater the alcoholic strength is of the spirit. single malt. This dark brown substance made from sugar is used as a couloring agent in some whiskies. This is the strength at which the whisky comes out of the cask after maturation. Beer Beer still Blending Wort or Mash that has had yeast added which is either partly or completely fermented. The mixing together of a straight whiskey (pure malt. (Sorry not a 007 whisky.) A small house in the Scottish Highlands.meaning before excise duty has been paid. Bond Bothie Bottled in Bond Northern American whiskey usually Bourbon bottled after four years in cask.) The result is a blended whisky / whiskey. or more. In Canada the blending process allows for 9. at 50% abv. In UK all whisky is bottled in bond . Also known as wash still. bourbon or rye) and grain whisky. an US Term.09% to include non-Canadian whiskies (i. Places were sometimes used for making illicit whisky. It is not defined by law but some companies use the term to describe Carring Cask Strength . The contact of the flame on the oak opens fissures into which the spirit can run and from types of sugars which will assist the flavouring and colouring of the maturing spirit. This is prim.5% abv. This can be variable according to the age of the whisky. distilled fruit juices. Warehouse or warehouses in which whisky stocks are held until excise duty is levied. The dramatic firing og the inside of a new barrel. distilled to a strength of no more than 80% abv. fortified wine or whiskies from other countries. Bourbon A whiskey normaly produced anywhere in the United States made from a mash of a minimum 51% corn. The first still used in the distillation process. Brewing Word Remark / explanation C Caramel If you know candy you proberly know caramel. Also known as Wash. The process of mashing grain in hot water and fermenting the result with yeast to produce Wash or beer.

) The middle portion of the spirit coming off the spirit still. If you are in Scotland or Ireland you would say 'slainte' Filtration and removal of congeners by chilling the whisky. Charcoal Mellowing Specially used for Tennessee whiskey.). and the char itself helps remove offnotes. where sailors distilled saltwater to fresh water (removed the salt by heating up the water. This is a must do when drinking whisky in good company. Chemical compounds found whithin whisky and formulated during fermentation. The greater the spirit is chilled dureing filtration. Ikeaching or The Lincoln County Process. . It does not add colour to the whisky. The new spirit is filtered through charcoal before going into cask. This is a purely cosmetic precaution used to prevent hazing when the bottled whisky is stored at cold temperatures.whiskies which are stronger than 40 . (Floor is rare now-adays. This releases vanilla from the wood which sweetens the whisky. the greater the number of congeners will be removed. it can be collected during condensation. Distillation is the simple precess of extractiong alcohol from a fluid substance by the application of heat. A second tank in which barley is placed after it has been taken from the steep and dries sufficiently before being spread on the floor. The foreshots and feints are re-distilled. distillation and maturation carrying properties that have direct relevance to the taste and smell of the sprite. The cut is the best part of the distillate and is saved and put into barrels. Because alcohol vaporizes quicker than water. Also known as mellowing. Some may be filtered again after cask ageing but before bottling. Originaly formed out of a trade arrangement made between six Lowland Grain distillers in 1857. Some of the more delicate congerners can be lost during chill filtration.43% vol. Charring Cheers Chill Filtration Congeners Couch Cut Cytase Word Remark / explanation D DCL Distillation The Distillers Company Ltd. Enzyme in barley that breaks down the cell walls thus making starch accessible. The process itself may come from the old Egypt (3000 years before Christ). The inside surface of new American barrels are exposed to flames as part of the barrel-making process.

Dram Word Remark / explanation E Eagle Rare Enzymes A whisky brand Carried whithin grain. brewers must beware that the grain dows not enter the waters at to hot a temperature as these enzymes can be destroyed or damaged. Durring mashing. especially after malting. Dram also known as a Scottish term for a small glass of whisky (A Dram). Being unpotable. Used as nutritios food for livestock.M. The Scottish term for spent grains after it has been exhausted of all sugar like properties dureng fermentation. Exciseman Word Remark / explanation F Feints The unused end-part of a distillation run which is mostly water. (Also known as Tails. Distilleries Fermentation Fermenters . The final fermentation is taking place in the cask. distillers and of the payment of relevant duty taxes. Officer form H. This is done by adding yeast which feeds of the soluble sugars ehld whithin the Wash. fermenters are never filled to the brim. Distillers allow fermentation to progress to completion whereas brewers stop the process partway through.) The flawed end portion of the run from the final distillation. re-distillation is required. Customs and Excise who's in charge of the controlling conformity of operations run by spirit manufacturers. action as an organic catalyst which converts large non fermentable molucules of starch into smaller. Vessel made from either metal or wood used for the mash to be turned into beer. Because of the energy created by the activity of the yeast. fermentable ones. A slow decomposition of organic substance usually induced by enzymes for instance the conversion of sugars to alcohol and carbon dioxide ( C6H12O6 > 2 (C2H5OH) + 2 (CO2) ) by yeast enzymes.Doubler Draff A pot still used for the second distillation off a beer still in order to increase alcoholic strength.

feints / tails) and undesirale distillate containing compounds even more volastile than alcohol. The alcoholic product from the first distillation which is ready to be pumped into a second still (Also known as Spirit Still) for redistillation. Between Heads and Tails . Very few distilleries now continue this ancient pratice. They are not suitable for whisky and must be re-distilled. Word Remark / explanation G Gauger Grain Whisky Green Malt The old name givin to the exciseman whose job was to put down illicit distillation and smuggling. Precisely ground malt flour immersed in hot water to make sugar-rich mash. Fillings Foreshots Floor Malting Barrels containing spirit freshly run off the still and which is to be allowed to mature in whisky. A whisky distilled by a continuous method to a high alcoholic strength from either wheat or maize and used to blend with a straight whisky. the center of the distillate containing the alcohol suitable for whisky. The very first runnings off the still during the second distillation. A mash flavoured by cooked hops in which yeast is Heart High Wine Highland Hopped Yeast . Ground grains to be used in mashing.using all malt in their fermentation use either switchers to help keep down the foam or they use temperature control. This is sometimes used in the making of grain whisky. See heads. Grist Word Remark / explanation H Heads Heads is the very first runnings of the still (vs. Area in the Nothern Scotland A US Term. The building whithin a distillery in which the pratice of malting is carried out by hand. Barley that has begun germination but has not yet been hotair dried either by kiln or in a drum.

(Today.some source say it was to differ from Scotch that is spelled without an e (Whisky). ounces.) By the mid-1800s Kentucky distillers had developed other distinguishing characteristics.5 fl. Some people credit the Bluegrass’ limestone water with giving bourbon its smooth taste. Though Whiskey with e is also to be found i US.Mash propagated. beginning with corn. Word Remark / explanation J Jigger Obsolute name for an illicit distillery or An American mesure of spirit. As early as 1775. such as aging the whiskey in charred new barrels and using sour mash starter to gain consistent high quality from batch to batch. Kentucky settlers gave whiskey several new twists. Word Remark / explanation I Irish Whiskey Whiskey originaly from Ireland matured for at least 3 years in Ireland. by definition. Room sized area for drying the malted barley. Pegodahead (pyramid shaped) roofs are the chimneys up which the smoke Kieve Kiln . bourbon is a whiskey made from a mash containing at least 51 percent corn.S. oz ) Word Remark / explanation K Kentucky Whiskey was made as early as medieval times by Irish and Scottish monks who distilled grains in pursuit of a rejuvenating "water of life. Smote from peat or coal fires below rises through a mesh floor and permeates the malt. which was abundant since settlers could claim 400 acres if they built a cabin and grew a patch of corn. ( 1." In the early American colonies whiskey was made with rye and used as a medicine and a general aid to well-being. usually one and half fluid U. The Irish term for mash tub these days rarely heard. enterprising Kentuckians were making corn whiskey. Whiskey from Ireland is spelled with an "e" .

copper. Malting is the process of bringing this about on a floor (rare) in a Saladin box (very rare) or like now in large drums. Hot water that is specially prepared for the mashing process. usually of wood. Mash Tub is in Scottish also known as Mash Tun. cast-iron or stainless steel in which the grist is mashed with hot water. Pertaining to pot stills this is the pipe which slants from the head of the still to condenser or worm along which the alcoholic vapours travel. The Lincoln county process : See Tennessee whisky. mellowing and sometimes though accurately. The Scottish name of Mash Tub. (It is similar to the way that tea is mashed with hot Mash Mash Tub Mash Tun . A Sweet yellow / brown liquid containing sugars extracted from the crushed grains that is cooled before passing into fermenter. the others being charcoal mellowing. Kilning In malting the process of arresting the growth of the germinationg barley before starch can be used up. Perhaps you recall the name Lommond (Loch Lommond) Lommond still is a type of pot still square in shape designed to produce a heavier and oilers spirit. Liquor Lommond Still Low wines Lyne Arm Word Remark / explanation M Malt Barley whose starch content has turned to sugar. The mash is the product of the mixing of grist with hot water in the mashtun. It is named after the Lomond Distillery where it was first used. Word Remark / explanation L Leaching One of the mist common terms applied to the filtration process carried out in Tennessee whisky. Imagine a very sweet beer without alcohol.eventually passes. The large metal vessel in which milled grains (grist) are added to hot water in order to soluabelize all grain starch in preparation for fermentation. which will eventually become wort when it will be drawn off at the end of the process. It is a large circular tank. The product of the first distillation in the wash still.

(Like the process when wine is in the bottle .whisky will NOT mature in a bottle.). Water used .) in order to dissolve all fermentable sugar. Also known as the aroma of the whisky. Has not yet been matured and is therefore not entitled to be called whisky.water. Some unfavourable components are eliminated through evaporation. Producers pungent smoke known as peat-reek which is sometimes used in the malting of barley especially on the Scottish island of Islay. The process through which the whisky contained in its cask acquires its character. Read more about it on our : tasting and smelling whisky page. Whiskies like Macallan matures in Sherry casks and you are actually able to taste a hint of sherry ! Word Remark / explanation N New make Nose Noser Newly made spirit and yet perfectly clear. Mature or Maturation A whisky will mature og go through maturation also known as ageing. Nosing Word Remark / explanation O Organic Whisky Made only from barley grown in ground free of inorganic fertilizer and a treated with non chemical peticides. Word Remark / explanation P Peat Compustible dark brown sometimes black fuel made from compressed vegatable matter but soft enough to be cut from bogs. The tun is operated by the "mashman". at the same time as take place some complex exchanges between the spirit and the cask's wood. Whisky is assessed by sniffing the aromas rather than actually tasting it. which are beneficial to the whisky's character and balance. One a distillery it is one who smells whisky usually within the distillery or for the distilling company to ensure that its quality meets the required standard.

In England the "proof" was to pour some of the spirit over gunpowder. Peated Malt Pot still Malt whisky showing strong smoky flavour characteristics peculiar to the spirit made from barley kiln dried with peat. especially if they diluted the spirit at any time. and this is said to be 100% Proof. at or above a limiting concentration (eleven parts of alcohol by volume to ten parts of water) the gunpowder would explode. even though there is a considerable volume change on mixing ethyl alcohol (ethanol) with water.9% water. the calculation of proof was very approximate and not very accurate. What is the price and value of whisky It's an open market . the legal minimum strength for whisky. the resultant mixture is NOT x+y ml. What they mean by the volume change is that if you add x ml alcohol to y ml water. before the development of precise balances and scales. Inasmuch as volumes were much easier to measure accurately than weights. Proof spirit is that which at a temperature of 51F (11.386 imperial proof gallons.indistilaltion that has run over peat will also pick up certain peaty character traints. The measurement of proof gallons has now given way to liters of pure alcohol. The alcohol content of spirits is usually given in terms of "proof". A system of defining alcoholic strength. this cumbersome measurement of alcohol persisted. The new European Union standard is more logical system of expressing alcoholic strength as per centage volume. Standard bottlings are now usually made at 40% alcohol by volume. You may also se bottlings marked as 80 proof and 40% vol alcohol or 80% abv = 160 Proof Se also IOLM (International Organisation of Legal Metrology) and Proof Gallon. One LPA (Litres of pure Alcohol) beeing 0. In the US the proof is twice the alcohol content by volume. Spirits on sale are usually 40% alcohol or around that area. try to check some of our hints on this page. an archaic term inherited from early distillers of fermentation alcohol.distilling malt whisky. and ignite the spirit. In another word the it is the volume of alcohol in a mixture expressed as a percentage of the total volume of the mixture. 40% is 70 proof. Price Proof . Containers usually made of copper occasionally stainless steel used for the purpose of distilling. Such a mixture would be 57. This meant that in many instances.5C) weighs twelve thirteenths that of an equal volume of distilled water at the same temperature.1 % alcohol and 42. thus 188° proof contains 94% alcohol by volume. A Classic still for double.

named after its French inventor. In order to be called or named Scotch a whisky must be at least 3 years old . Scotch .indicates that it is not produced in the same quantity or perhaps that it is from a dismalted or closed distillery. Word Remark / explanation R Rare Refill Sales trick . matured for at least 3 years IN Scotland. Rummager Run Word Remark / explanation S Saladin Box Trough-like container.A simple calculation should tell you that 100 proof is around 50% alcohol . In private it may be the most used "word" you would use when visiting the bartender.but do check that! By the way. a mehanical devise consisting of arms and chains which fotate within the bottom of the still in order to prevent solids sticking to the botton and burning in the direct heat. the word alcohol is derived from Arabic Word Remark / explanation Q Quaich Derives from the gaelic word "cuach" a drinking bowl (tureen). Refers normaly to casks which have already been used once for whisky and are being pressed into service again. An ancient two-handled Celtic drinking vessel which now is synonymous with whisky.So if you find a bottle with title Scotch Whiskey it is proberly some kind of copy product. Run or Runnings is the colourless spirit at various strengh and purity which passes from the still through the spirit safe via the condensing apparatus. in which barley germinates while being turned by mechanical rather than manual means. Only found in coal fired pot stills. Scotch Whisky is spelled without an "e" (Whiskey) .

Cheers in Gaelic . The Spirit Still is the second still (or perhaps even the third . be an Islay whisky from Scotland.) Underback is the intermediate vessel.Put 2 fingers in your mouth and then try to say uisge = It may sound like whisky.when a whisky is triple distilled) which takes the high wines from the previous still and re-distils them. Tank found at a maltings in which barley is soaked » steeped « in cold water to begin the process of germination and then malting. Uisge Beatha is the Gaelic name meaning water of life (Also known as Aqua Vitae) and the derivative term for whisky. from the first part of which the word whisky derives. Why does a whisky taste the way it do ? The alcohol free liquid that remains when solids have been removed from the stillage. weak alcohol. This is normaly a US term the low wine vapours and are bubbled to produce high wines. Steep Word Remark / explanation T Tails Taste Thin Stilage Thumber Also known as Feints. High quality malt used to give a blend extra depth and character. situated right below the mashtun. Uisce was corrupted to uisgey and then whisky. The last runnings of a still. (This could eg. (Try to drink A LOT of whisky .Silent season Slainte Spirit Still Annual summertime lay-off period in distilleries when production was suspended due to lack of water.Slainte Mhor is after what we have been told same as "Cheers even more" or a return of Slainte back.) Top Dressings Word Remark / explanation U Uisge beatha The Scottish / Scots Gaelic for aqua vitae also known as Water of Life in modern terms known as Aquavitae or in Danish as Akvavit. A type of doubler contain water which vapours from the beer still passes through causing a noisy thumping effect. Underback . It is from this final distillation that the potable spirit is entered into cask.

8% normaly matured for a minimum of 3 years in an oak cask whose capacity should not exceed 700 litre and bottled at a strength of not less than 40% abv.html . Does the same job as the continuous beer still. Vatting Vatted malt Word Remark / explanation W Wash Wort after being fermented in the washback. Spirit obtained from the distillation of a mash of cereals at a strength lower than 94. Different spelling of whisky. If you are searching for a value and valuation of your old bottle of whisky try out ? http://www. A coil of copper tubing which is the continuation of the swan-neck top Wash Still Whiskey Whisky Worm . it it the first pot still used in the distillation process. A blend of malt whiskies from two or more individual distilleries entirely from malt whisky but from more than one distillery.glenfiddich.html Do you have an old. Word Remark / explanation V Value Now a days it is very difficult to set a value on a whisky / whiskey. A term used for the mixing together malt whisky from a distillery or different distilleries. See also Beer. The change in spelling was to differ Irish / American whiskey from Scotch which the hot wort flows before entering the cooler which will bring it down to the adequate temperature required for fermentation. dusty bottle of Scotch whisky tucked away somewhere that you've always wanted to value? Glenfiddich instant valuation tool holds the prices that many brands of whisky have fetched when recently bought at auction. Normally a liquid containing 7-8% alcohol which is sent to the wash still for the first distillation.glenfiddich. Likewise with grain whisky. usually associated to products from Ireland or USA. Try the online valuation at producing high wines to be re-distilled in the spirit still.

The sound you'll make after drinking to much whisky. A liquid containing the fermentable sugars derived from the malt in solution. Yield Word Remark / explanation Z Zzz.. Wort Wort is the liquid which is drawn off from the mash tun.a liquid sweetened usualy by malt by mashing and is cooled before entering the Wash back for fermentation. Word Remark / explanation X X Waters X-waters is an ancient term for distilled spirits in Ireland. It passes through a tub of cold water which causes the distillation vapours to condense into liquid. but smaller in area used through not being coiled. . Word Remark / explanation Y Yeast A living micro organism of the fungi family essential for the purpose of fermantation. Feeding on sugar it produces alcohol and carbondioxide as a by product. In other words it is the liquid high in dissolved sugars which is the product of the mash tun. See also Beer and Wash. Yield is the final output calculated in quantity of pure alcohol obtained from one ton (1000 kilogram) of the spirit still. . Most of the distilleries prefers these days to use condensers also made of copper tubes.

43% Barrel 107 Elmer T. Ainslie & Heilbron (Distillers) LTD. Scotland Islay . - . The Ardbeg Ardmore Argyll USA Bourbon Scotland Vatted Scotland De luxe blend. Lee Blanton's single Barrel Hancock's Reserve 10-Star Heaven Hill Distilleries Small Concern Whisky Distillery Scotland Speyside Scotland Single malt America Kentucky Straight Bourbon Anderson Club Antipodean Double Malt Whisky Antiquary.Name Country Type Remark A Aberfeldy Aberlour Ainslie's Alberta Scotland Malt Scotland Malt Scotland Single Malt Canada Canadian Whisky (DCL) United Distillers Pernod (Richard) / Campbell Distillers. All Malt Allt-A-Bhainne American Country American Pride An Cnoc Ancestral Ancient Age Scotland Vatted Scotland Highland Speyside Not for sale at present time ? Seagram Distillers USA USA Bourbon Bourbon (AKA: Knockdhu) Inver House Distillers 100% Sherry Ancient Age Ancient Ancient Age .10 Years old. from Alterta Distillers Carrington Alberta Premium Alberta Springs Tangleridge Berry Bros and Rudd Ltd.Single Malt Hiram Walker / Producer : Allied Distillers Scotland Malt Scotland Malt Allied Distillers. Owned by United Distillers.

& A.. USA Bourbon Scotland Highland Speyside (Deveron) Balvenie. Dublin. Holladay Baby Power. Scotland Malt Scotland Highland Speyside Malt.Single Malt Singleton of Auchroisk. The Bailey Bailie Nicol Jarvie Baker´s Balblair Ballantine Balmenach Ireland Ireland Bourbon Irish Whiskey Cream liqueur John Powers & Son ( See John Powers ) R. Bailey & Co.The . Bourbon Single Malt Ballantine's / Ballantines Scotland Blended. Malt.) Brought out to celebrate the New Year with a play on the word Langs See also Langs Balls Brothers Ltd. I have come across an unopened bottle of . The Banff Barclay Bardenheier's See Barton Brands Ltd.J. MacDonald and Muir. Auld Lang Syne Scotland Blended Auld Sandy Aultmore Avonside Name Scotland Blended Scotland Highland Speyside United Distillers (Isla) .Malt Scotland Blended Country Type Gordon & Macphail Remark B B.Asama Aristocrat Askaig Auchentoshan Auchroisk Japan USA Blended - Ocean Whisky Heaven Hill Distilleries Master of Malt Morrison Bowmore Distillers Scotland Single Islay Scotland Western Lowland Scotland Highland Speyside (AKA : The Singleton . USA Kentucky Scotland Highland Northern Scotland Blended Scotland Highland (Used in Crabbie's blends) Speyside.

Rare Scots choice Bardenheier's Rare Scots choice blended scotch whiskey.47% Blend of 100% Scotch whisky Benmore Distillery Bennachie Distillery 1994 first official bottling as a single malt. It appears to be about 40 years old. 40% Scotch Whisky. Scotland Highland Speyside - . Apparently John Bardenheir Wine & Liquor Company (St.5 Years old. Barton Reserve Barton Premium Blend Bartons Canadian from Barton Distilling Company / Barton Brands Ltd. Scotch whisky . IL If you have any information please send us an email. Norm Thompson Dupo. Scotland Blended Scotland Highland Western Malt. USA Bourbon Kentucky Ben Wyvis Only used within blends. 10 years old from Seagram. Do you have any information on this product? The bottle indicates 100% scotch whisky distilled and blended in Scotland. Benchmark Beneagles Benmore Bennachie Benriach Benrinnes Benchmark Single Barrel . Scotland Highland Northern Malt.Gordon & Macphail Nikka Company (Japan) American ? American Blend and Bourbon Canadian Whisky USA USA Kentucky Bourbon Kentucky Barleycorn ? Barrel Reserve Bartons Basil Haydens Beam's Choice Bell's Ben Alder Ben Nevis Scotland Blended. ? United Distillers Scotland Blended Scotland Blended Scotland Blended Vatted Scotland Highland Malt. Louis. Irish ? ? Ireland or Scotland The Seagram Company Limited. Any help would be appreciated. By Athur Bell & Son. See also Beam See : Jim Beam . MO) was the distributor.

Thailand Blended Scotland Blended Scotland ? Scotland Blended Italy ? Local Japan Blended Pure Grain ? Japanese Whisky Vatted Malt . Known throughout the world until 1997 as Seagram's popular dram 100 Pipers. UTF 155/TV Monastier Di Treviso Seagram See Nikka 12 Years old. Black Velvet Black Watch Canadian Canadian Whisky Scotland Blended . William Grant and Sons Ltd. Allied Distillers Old Bushmills Distillery. Bulloch Lade and Co Ltd. Scotland Blended Irish Blended. Berry's Best Berry's Pure Malt Big "T" Bishop's Malt Black and White Black Barrel Single Grain Black Bottle Black Bush Black Bottle Black Cat Black Cock Black Douglas Black Eagle Black Horse Black Jack Black Nikka Whisky Black Prince Black Ribbon Scotland Vatted malt Berry Bros and Rudd Ltd. Benromach Scotland Highland Speyside Malt. Black & White / United Distillers. Thanx to Bosse Axelson . Scotland Blended. and de luxe Scotland Blended Scotland Blended Scotland Grain whisky. Scotland Blended Big T from Tomatin Distillery Company.Islay. Scotland De-Luxe Blend AKA: Benromach Glenlivet Gordon & MacPhail Berry Bros and Rudd Ltd.Malt. Allied Distillers Thai whisky Blend from Burn Steward from Seagram Lic.Bozo's Whisky Links See Barton Brands Ltd. BL Gold Label Scotland Blended Scotland Blended Sweden Vatted Malt 10 Years old.

Black-50 Blackadder Single Cask Bladnoch Japan Japanese Whisky See Nikka Blackadder Scotland Speyside Scotland Lowland The most southerly of Scotland's distilleries.5%. Honored by Lane Report Magazine as World's Best Bourbon 3 years in a row. Bow Street Distillery ? Local Scotland Blended American Kentucky Bourbon ? Local Canada Ireland ? Canadian Whisky Single distillery Irish whiskey. Bow Street Bowmore Bozwin Brackla. Royal Braemar Braes of Glenlivet Scotland Islay Palestine Palestine Whisky Scotland Highland Speyside Scotland Blended Scotland Highland Speyside (Livet) Malt.25% Seagram See Mr. Old Norse (Hillside or steep bank) . Scotland Single Speyside Scotland Vatted USA Kentucky Bourbon ? (The village is spelled Atholl) Blair Athol Blairfindy BlairMhor Blanton's Single Barrel bourbon Blenders Pride Blue Hanger Booker's Blackadder International Inver House Distillers 46. Mr.7 Years old 63. Scotland Highland Central Malt. South (Borders) Malt. Boston Club Boston Five Star. (Findhorn Valley) See Royal Brackla Grant MacDonald & Co. Malt Garanteed Pure and the Produce of the Jewish Colonies in Palastine.5 Proof) . Booker's Kentucky Bourbon (126. Seagram Berry Bros. Boston Five Star see Barton Brands Ltd. & Rudd.

Braeval Braeval

Scotland Cask Scotland Highland Speyside (Livet) Malt. Scotland Blended Scotland Malt. Scotland Blend Scotland Northern Highland Malt Scotland Blended

See Braes of Glenlivet Originally called Braes of Glenlivet

Breath of Adelphi Brechin Brig O' Perth Brora

Distillery closed in the early 1980s Earlier times been called Clynelish. Bruchanas is distilled at the Dalwhinnie distillery.

Bruchana's Bruichladdich Bulloch Lade Gold Label Bunnahabhain Burke's Select Bushmills

Scotland Single Islay (Loch Indaal) Malt - Malt. 10 Years old & 15 Years old / 43%. Scotland Blended Scotland Islay Malt. Canada Ireland Canadian Whisky varries BL Lade Gold Label Bulloch Lade and Co Ltd. 12 Years old Malt. from Corby 40-42%





C. W. Hirsch Reserve C. W. Hirsch Reserve Cabin Still Cadenhead's Putachieside Caledonian Cambus Cameron Brig Campletown Loch Canadian Club USA USA Kentucky Kentucky 16 Years old - 45,8% 19 Years old. - 46,5% Cabin Still Distillery Wm Cadenhead, Aberdeen Cameronbridge Distillery. Canadian Club they are in reality Canadian Rye Wiskey just as the other Canadian products. 12 Years. : 2 - Yes 15 years and 20 years old The label is owned by Rider.

American Kentucky Straight Bourbon Scotland Scotland Scotland Scotland Scotland Liqueur Whisky Grain Grain Grain Blended

Canadian. Canadian Rye (Bourbon) Canadian. Canadian Rye Wiskey Canadian. Canadian Rye Wiskey Canadian Canada Canada Canada Canada Scotland Scotland Canadian whisky

Canadian Club Classic Canadian Club Canadian Company Canadian Host Canadian Ltd Canadian Mist Canadian Supreme Caol Ila Caperdonich

Canadian Whisky See Barton Brands Ltd. Canadian Whisky See Barton Brands Ltd. Canadian whisky -

Canadian Whisky See Barton Brands Ltd. Islay - Malt. Highland Speyside - Malt. 12 Years Old. (Alias Glen Isla) -

Captain's Table Cardels Schess.?

Canada -

Canadian Whisky From McGuiness (Sikkert stavet forkert : CP. ? Hvad siger du ?) Is it spelled correct ? : CP ??? (AKA : Cardow) (See Cardhu) T. J. Carolan & Son Ltd. James Catto one of the best known whisky merchant in Victorian Aberdeen. 100 different Malt Whiskies Chivas Brothers 1801 Chivas Brothers The Century of Malts Scotch blended whisky. Kentucky Distillers and Warehouse Co. Inc. Aged in wood for medicinal use. Malt Recommended by CP. 12 and 18 years old. Campbells are one of the great clans in Scotland. Murdock McLennan Ltd. McClellands Ltd. Six classic malts of Scotland. Whyte and Mackay

Cardhu Cardow Carolans Cassebridge Catto's

Scotland Scotland Ireland Scotland Scotland

Highland Speyside - Malt. Highland Speyside Cream liqueur Grain Blended

Century : Chivas Brothers



Cheers Chicken Cork

Scotland America

Blended Medicine :)

Chivas Century (See Century)´ Chivas Imperial Chivas Regal Premium Scotch Clan Campbell Clan MacGregor Clan Murdock Clanroy Classic Malt of Scotland Claymore, The

Scotland Scotland Scotland Scotland Scotland Scotland Scotland Scotland Scotland

Vatted ? (Blended ?) Blended Blended Blended Blended Blended Malt Blended

Club Bourbon, Bellows Clubhouse Cluncy Cluny Clydesdale

America Scotland ? Scotland Scotland

Kentucky Straight Bourbon Blended ? Blended Highland Malt Distillery demolished. Highland Northern - Malt. Highland Northern Highland Northern Highland Speyside - Malt.

Bellows CP ??? ?%

Clynelish Clynelish (See Brora) Clynelish 12 cask Coleburn Coleraine Colonel Lee Columba Cream Connemara Connoisseurs Choice, The Convalmore Cooley Copper Pot Corby's Reserve Corby's Canadian

Scotland Scotland Scotland Scotland Irish USA Scotland Ireland Scotland.

40% -

Blended Malt and The oldest malt in Ireland single grain Bourbon Liqueur Single Malt Barton Distillery, The Kentucky - See Barton Whisky Cream Liqueur blend of 5 single malts. Cooley Distillery. Connemara Peated Single Malt Special editions (EG : Ardbeg.) and others see Connemara George Morton Ltd. Corbys / See Barton

Scotland Ireland Scotland USA Canada

Highland Speyside - Malt. Vatted Blend

Canadian Whisky from Barton Brands Ltd.

Cougar Bourbon

American American Whiskey Bourbon Scotland Blended


Covent Garden

This blended whisky is at Campbeltown sold exclusively in Cadenhead's shop in Convent Graden. Small Concern Whisky Distillery 12 Years old. Classic Malt of Scotland Whyte and Mackay. Kirin Seagram By Jameson Midleton Distillery, Dublin Seagram ?

Cradle Mountain Australia Malt Whisky Cragganmore Scotland

Single Malt Highland Speyside Single Malt Highland Speyside - Malt. Blended Japanese Whisky Blended ? ?

Craigellachie Crawford's Tree Star Crescent Crested Ten Crescent Crown Royal Crown Royal

Scotland Scotland Japan Ireland ? Local Ireland Canada Canadian

Canadian Whisky Crown Royal Crown Royal Limited Edition Crown Royal Special Reserve All from Seagram. ? Blended Macduff International Ltd. Very popular in USA ! Cutty Sark - Emerald Cutty Sark - Imperial Kingdom Golden Jubilee.

Cumbrae Castle Cutty Sark

? Scotland





Dailuaine Scotland Highland Only used within Blended

Sweet whisky liqueur. Ltd.Malt. or Gordon McBain Distillers Ltd. Dewar's White Label Cascade Distillery AKA : The Pinch Owned by United Distillers H Stenham Limited Royal Jubilee Whiskies Ltd. Classic Malt of Scotland. blends. The Dufftown Dufftown-Glenlivet Dumbarton Dunbar Dundee. The Dubliner Liqueur & Spirit Co. whiskies. Secret ingredients. The Scotland Blend Scotland Blend American Tennessee Whisky Scotland Blended Scotland Blended Scotland ? Scotland Blended Scotland Liqueur Scotland Highland Malt Ireland Cream liqueur Scotland Highland Speyside Scotland Highland Used in Arthur Bells & Sons Speyside . Clydesdale Distillery Associated with distiller "Long John" MacDonald.Speyside .Malt.Malt. The Dalwhinnie Scotland Highland (Findhorn) Speyside . (Orange ?) 15 Years.Malt. Single Malt.. Scotland Grain ? Local ? Scotland Blended. Cadenhead Southern . Louisville Owensboro David Nicholson 1843 American Bourbon Daviess County Deanston Scotland Highland Also av. Old Doctor's Special Drambuie Drumguish Dubliner. Dallas Dhu Dalmore. Dufftown Distillery Desmond and Duff De Scotland Blend Luxe Dew of Ben Nevis Dewar's Dickel's Cascade Dimple Directors Special Discovery Finest Scotch Whisky.Malt. Seagram - . ltd. Speyside Distillery Co. American Bourbon 12 year old. from Wm. Scotland Highland Northern Scotland Highland Central . Dublin.

Ireland Scotland Scotland Liqueur Blended Highland Southern Malt. It is 'Kentucky Whiskey' Cooley Distillery. Japanese Whisky Emblem Primium Whisky Emmets Evan Williams Exec. Midleton Distillery.. 12 years old. & J. ? American ? . The Ezra Brooks Japan Kirin Seagram Seagram Ireland Cream liqueur R.Dunhill Dunkeld Dunphy's Scotland Blend Scotland Liqueur Ireland Blended AKA: Old Master Justerini and Brooks.50. Kentycky's First Distiller American Kentucky Straight Bourbon Scotland Highland malt Cornes & Company Limited. Dublin.5 % Early Times Kentucky Straight Bourbon Eblana Edinburgh Castle Edradour American Bourbon A note from Dennis McCarthy Early Times does not fit the legal definition of 'Bourbon' although it did many years ago. Name Country Type Remark E Eagle Rare (101 Proof) America Kentucky Straight Bourbon Seagrams 10 Years old . Emmet & Co. The smallest still in Scotland.





Fairlie's Famous Grouse, The Fettercairn (See Old Fettercairn.) Finest Rising Sun Scotland Whisky Fleischmann's Preferred Four Roses Scotland Scotland Scotland Liqueur Blended Highland East Malt. ? 24% Light Highland Liqueur. -


A Copy Whisky. (Not Scotch !!!) Fleischmanns Preferred Four Roses Bourbon Four Roses Black Label Bourbon Four Roses Single Barrel Reserve Bourbon Four Roses Super Premium Bourbon Forty Creek Three Grain Forty Creek Barrel Select No - It's not a 40% hamburger. Strathnain Whisky Ltd., Inverness Fine old Scotch Whisky - James H. S. Holroyd.

American. Blend American. ?

Forty Creek Fraser McDonald Frasers Supreme Friar Royd

Canadian Scotland Scotland Scotland

Whisky Blended Blended Blended





Garnheath George Dickel Scotland Grain Whisky / Bourbon Old no. 8 or Old no. 12 brand etc. American. Tennessee

Gibson's Finest Girvan Glayva Glen Albyn Glen Almond Glen Blair Glen Calder Glen Catrine Glen Clova Glen Deveron Glen Elgin Glen Garioch Glen Grant Glen Grant Directors Reserve Glen Gyle Glen Hally Glen Hunter Glen Ila Glen Isla Glen Keith Glen Kella Glen Mhor Glen Moray

Canada Scotland Scotland Scotland Scotland Scotland Scotland ? Scotland Scotland Scotland Scotland Scotland Scotland

Canadian Whisky Grain Liqueur Highland Speyside Malt. Vatted Malt Pure Malt Blended Vatted Blended Highland Speyside Highland Speyside Malt. Highland East Highland Speyside Malt. Highland - Malt. Vatted

From Schenley's Gibson's range 35% (Inverness) Distillery is closed Highland Gordon and MacPhail (Deveron) se also Macduff White Horse distillers Malt Malt 21 Years old - Highland Malt. Highland. 12 Years old. (Alias Caol Ila) 0 Years old - Malt. Isle of Man (Sulby) Manx Whiskey. (Inverness) Macdonald and Muir Ltd.

Scotland Scotland Scotland Scotland Scotland Scotland Scotland Scotland

Vatted Malt Blended. Vatted malt Islay Highland Speyside Malt. Highland - Malt. Highland Speyside -

Malt. Glen Ord Scotland Highland Northern Single Malt Blended Highlands Speyside Campbeltown West Coast - Malt. Highland Speyside Malt. Highland Speyside Malt. Highland Speyside Malt. Special Blend Highland Speyside Vatted Malt Highland Eastern Malt. Highland Speyside Malt. Highland Speyside Malt. Highland Speyside Highland Speyside Malt. Highland Eastern Malt. Highland Speyside Malt. Highland Speyside 12 Years old - Malt. (Systembolaget Sweden says it's blended :)~ Isle of Arran Distillers. (Rothes) In the heart of Speyside (AKA : Glencraig and Glenburgie-Glenlivet.) (See Glenburgie.) MacDonald's Glencoe (Deveron) 15 Years old. 100% Matured in Sherry cask's. 12 Years old. (AKA : GlendullanGlenlivet) Was a mojor component in Vat69 J & G. Grant Please refer to Glenfarclas

Glen Rosa Glen Rothes Glen Scotia Glen Spey Glenallachie Glenburgie Glencupar GlenburgieGlenlivet Glencoe Glencadam Glencraig (See Glenburgie.) Glendronach

Scotland Scotland Scotland Scotland Scotland Scotland Scotland Scotland Scotland Scotland Scotland Scotland

Glendronach Traditional, The Glendullan Glenesk Glenfarclas Glenfarclas 104

Scotland Scotland Scotland Scotland Scotland

Cask Strength Glenfiddich Scotland

Malt. Highland Speyside Malt. Malt. Malt Highland Speyside Malt. Malt (Dufftown) Pure Malt Glenfiddich Classic Glenfiddich Excellence Sweet - with dry aftertaste -

Glenflagles Glengariosk Glenglassaugh Glengordie (See Glen Ord) Glengoyne Glenkinchie Glenkinlay Glenleven Glenlivet, The

Scotland Scotland Scotland Scotland Scotland Scotland Scotland Scotland Scotland

Highland South West Single Malt. - Malt. (Western) Lowland East - Malt. Blended Vatted Highland Speyside Malt. 10 Years old. A.Classic Malt of Scotland. (Set i Kvikly !!! ) Vatted from six single's. Seagrams The Glenlivet 12-year-old The Glenlivet 18-year-old The Glenlivet Archive (Partly dismantled / unlikely to reopen) (Lossie) Hey a highland with some caracter. Also availible as : Glenmorangie Madeira Cask Glenmorangie Port Finish Glenmorangie Sherry Finish (See :Glen Ord : AKA Ord.)

Glenlochy Glenlossie Glenmond Highland Malt 87 Glenmorangie

Scotland Scotland Scotland Scotland

Highland Western Malt. Highland Speyside Malt. Highlands. Highland Northern Malt



Highland Northern

Glenora Glenrothes, The Glentauchers Glentromie Glenturret Glenugie Glenury Royal Gold & Gold Gold Classic Gold Seal Whiskey Golden Cat Golden Wedding

Canada Scotland Scotland Scotland Scotland Scotland Scotland Japan ? Local American Thailand Canada

Nova Scotia Highland Speyside Malt. Highland Speyside Malt. Vatted Highland South Malt. Highland Eastern Highland Eastern Malt. Japanese Whisky ? Blended Canadian Schenley

Owner Lauchie Maclean Aslo a Glenrothes 84 (Rothes) Allied Distillers. Drumguish Distillery Cointreau SA Never official bottled. East coast (South of Aberdeen) See Nikka Seagram Missouri Thai Whisky Canadian Whisky United Distillers Canada Inc. Veb Barensiegel - Berlin. Independent bottlings. Macphail's From William Grant's brand collection launched in 1994. Macduff Interntional. 12 Years old. William Grants Wm Grants - See William Grants

Goldener Stern Gordon & Macphail Gordon Highlanders, The Grand Macnish Grand Old Parr Grant's Grants Finest Grants Finest 100 Proof Grants, William

Germany Scotland Scotland Scotland Scotland Scotland Scotland Scotland Scotland

? Varies Blended Blended Blended Blended Blended Blended Blended

- Heather Cream Heaven Hill Scotland Cream liqueur.Midleton Distillery. Edingburgh Scotland. Blend See Nikka All Malt Scotch Whisky - . O.Mitchell & Son Name Country Type Remark H Haig Dimple Haig & Haig Haig Gold label Hankey Bannister Harvard Heath Scotland Scotland Scotland Blended John Haig . 17% 80 proof and 90 proof varieties (40% & 50%) Widely available in the United States.Green Spot Ireland Pot still 40% . The Old Liqueur Hi Highland & Island Highland Fusilier Highland Gold Ireland Scotland Blended - Japan Scotland Scotland Scotland Blended Blended Highland & Islay. Blended Scotch whisky Rye Scotch Blended Whisky (See : Dimple) 40% 40% Scotland America Scotland Owned by Inverhouse Klein Bros. Denmark? 40% .Blended Scotch whisky Edingburg. Cincinnali. American Kentucky Straight Bourbon Hewitts Hielanman. 40% Destilled blended and Bottled by Bruce & companu (Leith) Ltd.

W. The Inchgower distillery was built in 1871. ? Highland Speyside I. MacDonald & Muir Mactay's old Scotch Whisky. ? Scotch ? Name Country Type Remark I I.W. Mary Stewart. Blended See Barton Brands Ltd..Highland Legend Highland Mist Highland Park Highland Queen Scotland Scotland Scotland Scotland Blended Scotch See Barton Brands Ltd.Harper American Kentucky Straight Bourbon Scotland Scotland Blended Highland Speyside Malt. Only found in independent bottlings. Island Orkney .Malt. Imperial Blue Inchgower ? Local Scotland . Bartons Seagram. Blended The Highland Queen is named in honour of Scotland's illfated monarch Hm. Highland Welcome Hill and Hill Hillside House of Lords House of Stuart Hunter Scotland America Scotland Scotland Scotland Irish ? ? Scotch Kentucky Straight Bourbon Highland. Harper Distilling Company Immortal Imperial Gordon and MacPhail. 12 Years old. and expanded in 1966.

Malt.(Justerini & Brooks) J & B Rare Scotland J&B Scotland .com From Barton Brands Ltd.aardvark.Cooley Distillery. 43% (Justerini & Brooks) 15 Years old.Malt. Blended. Inchmurrin Scotland Western Highland Malt.inverhouse. 10 year. Blended Liqueur Blended Blended de luxe Blended de luxe Island Produces another malt called Old Rhosdhu. 40% .ie/isle-of-arran/ Also en af Grinulf's favorites. - Inishowen InverHouse Ireland Scotland Inver House Scotland Invergordon Scotland Inverleven Scotland Ioan Irish Mist Island Prince Islay Legend Islay Mist Scotland Ireland Scotland Scotland Scotland Old Highland Whisky Irish Mist Liqueur Co. Blended Scotch Grain Lowland Northern Malt. Isle of Arran Distillers Ltd. Co. try http://www.. Offaly. . Isle of Jura Scotland Island Name Country Type Remark J J & B Jet Scotland Blended Blended Blended 43% (Justerini & Brooks) 40%. Tullamore. Fifty fifty grain and malt with Bowmore showing what it can do :) MacDuff International (A special thanx to Gregers cusin :) Isle of Arran Scotland Isla of Arran The old Isle of Arran was http://www.

Jim Beam Rye 80 proof (40%) Widely available in the United States. (Justerini & Brooks) J. The Dant Distilling Company American Kentucky Straight Bourbon American Tennessee whiskey Irish Blended Jack Daniels Jameson. distillery Irish whiskey. In 1971 it became Wild Turkey A request from : dawhite@orednet.Dublin Jameson Distillery Reserve from Midleton Distillery Jameson 1780 . Irish John's Lane Ireland Single John's Lane Distillery. Corn J. (John) (Not: bourbon) Triple distilled . Dant Scotland America Blended Straight Corn Whiskey Blend of 128 individual Malt and grain scotch whiskies. distillery Irish whiskey.12 years old. Jim Beam America Bourbon or Straight Rye Blended Blend John Haig John Jameson John Powers Scotland Irish.Please look at Haig Dublin (Look at Jameson. W.Reserve J&B Ultima J. Denmark? 40% .org I would like information on this Whiskey. They drank in the movie THE HUSTLER with Paul Newman and Jackie Gleason If You have some info I would love to se it. Single Johnes Road Distillery.Corn Distilling Co. Johnes Road Johnnie Walker Ireland Scotland.) Blend of grain and malt--heavy on the grain The most popular brand in Ireland.W. Blended ? JTS Brown ? Whiskey . W. United Distillers Ltd.

American Ireland Scotland UK England. Premier Kininvie Kioke Jikomi Japan Scotland Japan ? Malt Malt (Forty creek) 'Small Batch' Bourbon Kittling Ridge Canada Knob Creek American .See Barton Barton Distilling Co.Jura Scotland Malt Isle of Jura ? Name Country Type Remark K Karuizawa Kasauli Kelt Malt Kenloch Kentucky Beau Kentucky Gentleman Kentucky Tavern Kilbeggan Kinclaith King George. Japan India Scotland Straight Malt Pure Malt Whisky Ocean Whisky Kasuali Distillery Vatted Malt Glenora Distillers Nova Scotia ? Owensboro Barton Distilling Co. (Last builded still in Glasgow) The distillery no longer stands.. Edingburgh Known sentence from the label : "Say when.See Barton Cooley Distillery. . Man !!" See Nikka Wm Grant & Sons Ltd. .com Scotch/Canadian Malt American American Bourbon Kentucky Straight Bourbon Bourbon Blended Irish whiskey Lowland Western Scotch blend. Launched by Suntory in 1992 from the Hakushu East distillery. Kingsland. Owner John Hall A recommendation from : Elmst23@aol. The Distillers Agency Ltd.

changed name to : An Cnoc) Knockdhu Scotland . (May 1997 . Highland Speyside Malt. Depends of season.CP's favorite.) (To avoid confusio with Knockando. Single Malt ? Years.Knockando Scotland Highland Speyside Malt.

: Made in Dunedin (An old name for Edingburg) Wilson's Distillery Langs Supreme Langs Selected 10 Years 40% or Cask Strength 15 Years old 43% Laphroaig Cask Strengh 10 Years old Macduff Internatinal.Malt. Recommended by Grinulf.Malt. Lauder's Finest Lauder's Scotch Lauder's Scotch Scotland Scotland Blended Scotch Malt Sour Mash Ledaig (Tobermory) Scotland Lem Motlow's Tennesee Linkwood Linlithgow Littlemill. 40% vol Malt. Langs Laphroaig Blended Islay West Coast Malt.8 Years Old. Loch Dhu Loch Fyne. 16 Years . Also a Classic Malt of Scotland. From Barton Brands Ltd. Speyside Blended Highland South Western.Malt.Name Country Type Remark L Ladyburn Lagavulin Scotland Scotland Lowland South West. Islay . Island West Coast.See Barton Tobermory Jack Daniel Distillery Lammerlaw Scots New Zealand Scotland Scotland Single malt. The Loch Lomond American Scotland Scotland Scotland Scotland Scotland Scotland Highland Speyside (Loosie) . The Black Whisky Loch Fynes Whiskies - . Malt - Lowland Western .

Rye Whiskey (See also Springbank) American Rye Whisky Consolidated Distilleries Limited. 40% . (or 15 Y.O 40%. Royal Lochside Locke's Lomond Long John Longmorn Scotland Scotland Scotland Scotland Scotland Scotland Ireland Scotland Scotland Scotland Highland Speyside 15 Years old .O. AKA : Loch Lomond Long John distilleries Dumbarton . Please refer to : Royal Lochnagar.Malt . 15 Y. Loch Lomond Highland. 43%Vol. Scotland Loch Lomond Lowland.O. Loch Indaal Loch Ranza Lochnagar. Scotland Scotland Campbletown Highland Islay Lowland Speyside Islay Blended Highland Eastern Highland Eastern Malt Blended Lowland Western. Longrow Lord Calvert Lucky Strike Scotland Canadian Canada Name Country Type Remark M Mac Na Mara ? Vatted. Cooley Distillery.O 40% 15 Y.O 40%. 45%) Seagrams Campbeltown. .Loch Lomond Campbletown. 40%. Isle of Arran Distillers Ltd.40%. Loch Lomond Speyside. 17 Y. 18 Y. Blended 14 Y.Malt.O.Scotland Loch Lomond Islay.

Stewart Mackinlay's MacLeod's Scotland Scotland Scotland Macduff International. MacLeod's Isle of Skye and Isle of Skye Blended. Canadian Rye Whisky Japanese Whisky Pure malt. Blend ? Blend ? Canadian Whisky Scotch Master Blend McBain Special McMaster's McMaster's Meaghers 1878 Memorial 50 Michel Couvreur 12 ? Local ? Canada Scotland Canada Japan Scotch (France) Seagram Gordon McBain Distillers Ltd. McMasters From Barton Brands Ltd. Isle of Skye 8 years old. See Nikka 12 Years Old Pure Malt. Maker's Mark is more properly refered to as 'Small Batch Bourbon' rather than 'Kentucky' (Lossie) MacNaughton Macphail's Maker's Mark Canada UK American Canadian Whisky Single Malt Small Batch Bourbon Mannochmore Scotland Highland Speyside Malt. Highland Speyside Malt. / See Barton From Barton Brands Ltd. The Scotland Scotland Blended Highland Speyside Malt. From Barton Brands Ltd. See also Glen Deveron Macduff Scotland Macduff.See Barton See Gordon & MacPhail Vol : 45%. Blended Blended Blended 12-18-25 Years old or vintage. . .MacNaMara Mac Scot Macallan.

Blended Highland Speyside Malt. / See Barton Murree Brewery Co Ltd. Malt Sour Mash Whiskey Very rare. V. Boston Five Star Muirhead's Murphy's Irish Whiskey Murree's Scotland America Canada Scotland Ireland Pakistan National Distillers Products Co. Blend Canadian Whisky Blended Blended Malt Whisky Pennsylvania Triple stilled. Blend Highland Speyside Malt. Name Country Type Remark N . Michter's Whiskey America Midleton Migratory Bird Millars Special Reserve Millburn Irish Ireland Scotland Millwood Miltonduff Ireland Scotland Royal Cooymans B. 40% vol. From Barton Brands Ltd.Michel Couvreur Single-Single Scotch (France) Single-Single 27 Years old. (Lossie) Mitchell's Mortlach Scotland Scotland Springbank distillery in Campbeltown (Duftown) Mosstowie Mount Vernon Mr. Cream Liqueur Highland Speyside Malt. Speyside Malt. Bourbon. Cooley Distillery (Inverness).

The name indicates the North Gate of the small.Single Malt.Natu Nobilis Ne Plus Ultra News 1000 Nichols Nikka Whisky North British North Brook North of Scotland North Port ? Local ? Seagram Scotland Scotch de Luxe John Dewars & Sons Ltd. oncewalled city of Brechin.. J. O'Darby Ltd.. Canada Japan Canadian Whisky Japanese Whisky Name Country Type Remark O O'Darby Oban Ireland Scotland Cream Liqueur Highland Western Malt. North PortBrechin Northern Light Northland Scotland Highland Eastern. See Nikka America Blended Whiskey Japan GB Varies Grain America Straight Rye Scotland Grain Scotland Highland Eastern. Japan Japanese Whisky Kirin Seagram 86 proof Austin Nichols Distilling Company Nikka Quality Control Distilling Co. Special Old Old Bushmills Japan Irish .. Classic Malt of Scotland. ? Malt J. From Barton Brands Ltd.. Ocean Whisky Old Bushmills Black Bush . (See Bushmills) Ocean. Old Bushmills Red. 14 Years 43% . Closed in 1983.

Louisville Old Forester Distilling Company Old Fettercairn Old Fitzgerald Old Forester Scotland Highland Eastern. Clermont. Consolidated Distilleries Limited. but the ones i see say "Kentucky Straight Bourbon Whiskey" and "Old Crow Distillery Company / Frankfort .Old Charter American Kentucky Straight Bourbon Australia Irish Scotland Canada Blended Pure Pot still Blended Bourbon Whiskey Old Charter Distilling Co.. pty. you show Old Crow as Canadian. KY".Comber. Old Cobb Old Comber Old Court Old Crow Taylor Ferguson & co. Remark from Joe Keane : In your whiskey list. 30 Years old. FS says Yak A note from Dennis McCarthy It is 'Straight Rye' rather than 'Pennsylvania. Melbourne.' at least by American terminology. American Bourbon Canada Italian Scotland Bourbon Whiskey Highland Old Overholt American Straight Rye . . ltd. Campbeltown Consolidated Distilleries Limited. American Bourbon American Kentucky Straight Bourbon America Kentucky Straight Bourbon Bourbon Whiskey Old GrandDad Old GrandDad Old Hickory Old Kentucky Old Land Old Man of Hoy The Old Grand-Dad Distillery Company Canada Consolidated Distilleries Limited. Maybe it is made there too.

Stodart Ltd. Inver House Please refer to Pulteney Single Malt From Barton Brands Ltd.Old Parr. The America Barton W. Name Country Type Remark P Paddy Ireland Blended Midleton Distillery . 6 Years old.Forres. 40% vol. Andrews Old Taylor America Scotland America ? Blended Kentucky Straight Bourbon Blended Old Thompson Old Weller Ord Original Mackinlay. American Bourbon Scotland Malt. Kentucky Straight Bourbon Handmade Bourbon The American Medicinal Spirit Company Blended and bottled by Jas. L. Weller (AKA : Glengordie or Glen Ord) Invergordon Distillers. Grand Old Potrero Scotland Blended De luxe Please refer to Grand Old Parr. 124 proof (62%) Available only in a few restaurants in select cities right now. Blended. town in South of Kentucky Named after the golfcourse in Fife. American Single Malt Rye Highland Northern Scotch Highland Old Pulteney Scotland Old Pulteney Scotland Old Rhosdhu Scotland Old Rip Van American Bourbon Winkle Old Ripy Old Smuggler America Scotland Whiskey Blended Old Spring Water Old St. & Geo. Scotland. Distillers . Dumbarton & Glasgow Scotland Bowling Green.

Western Isles . Vatted Vatted Grain Islay .O.Parkmore Passport Pikesville Supreme Pinwinnie Pittyvaich Poit Dhubh Poit Dhubh Green Lab.South shore.Malt . Powers Gold Label.Malt. 12 Y. Blended Praban na Linne 12 Y. Highland Speyside (Dufftown) . 46%.Malt.O. Gordon and MacPhail Highland . Moffat Distillers.O 40% / 21 Y.Orkney Gordon and MacPhail Gordon and MacPhail - Pride of India Pride of Islay Pride of Orkney Pride of 'the' Lowlands India Scotland Scotland Scotland ? Vatted malt Vatted Malt Vatted malt Vatted malt Wales Pride of Stratspey Scotland Prince of Wales Welsh Malt Whisky Private Club Premium Bourbon Pinch. Midleton Distillery.. John Power & Son. The Pulteney GB Praha - Spojené Lihovary N P Praha závoo RICHANY Seagram AKA : Dimple American ? Scotland Scotland Blended Highland Northern Inverhouse . Port Dundas Port Ellen Power's Scotland Scotland America Scotland Scotland Scotland Scotland Scotland Ireland Blended Straight Rye Blended de luxe Still closed Seagram Company Ltd Standard Distillers Products Company Inver House Distillers. 43%.





Quarter Whisky Queen Anne American Scotland ? Blended Seagram





Rebel Yell Red Devil Red Hackle Redbreast Regent Rhosdhu Rittenhouse Rob Roy Robbie Dhu Robert Brown Rosebank Route American ? Scotland Scotland Ireland ? Scotland America Scotland Scotland Japan Scotland Japan Borderline Blended Pot still ? Malt. Straight Rye Blend Deluxe Whisky Deluxe Whisky Continental Distilling Co. Celebrate to outlaw Rob Roy Macgregor dates back to 1913 William Grant - Formerly known as Grant's 12 years old. Kirin Seagram Ltd. ? Bell's 8 years old with Red Chilli Pepers. 5 Years old. Fitzgerald & Co. Limited. Macduff International Ltd.

Lowland Central - Malt. ? Highland Northern - Malt. Ocean Whisky 40%. 5 Years old.-

Royal Brackla Scotland Royal Canadian Royal

Canadian. Canadian -

Canadian Royal Culross Royal Household Royal Irish Royal Jubilee Royal Lochnagar. Scotland Scotland Ireland ? Scotland Vatted. Blended Single distillery Irish malt Deluxe Whisky 40% Can normaly only be found in Japan. Royal Irish Distillery. Royal Jubilee Whiskies Ltd.

Highland Eastern. Single Malt Rye Whisky Blended from Corby 21 Years old. Seagram

Royal Reserve Canada Royal Salute Scotland





Sang Thip Scapa Schenley Award Thailand Scotland Canada Thai liquere / Whisky Island Orkney Malt. Canadian Whisky ? (Near Kirkwall) Schenley Reserve Schenley Award (Blend) Barton Brands Ltd. Cambletown Gibson Scotch Whisky Distillers Ltd. (Campbeltown) 8 years old. Pure malt/blended. 12 years old blended. 40% Burn Stewart date from the 1940's Seagram's 10 Years old. Crown Royal Seagram's 83

Sconie Scotia Royale

Scotland Scotland

Scotch Liqueur Blended - de luxe

Scotsman Scottish Leader Seagrams

Scotland Scotland

Pure malt. Blended. Blended.

Canadian Varies

Seagram's Five Star Seagram's V.O. Seagrams Seven Crown Seagram's 7 Crown : American Seven Oaks Canada Canadian Whisky Sheridan's Silk Tassel Singleton, The Singleton of Auchroisk, The Singleton of Auchroisk 81, The Smuggler, Old Solan No. 1 Something Special Ireland Canada Scotland Scotland Scotland Cream liqueur. Canadian Whisky Highland Speyside. Highland Speyside. Highland Speyside. Blended Malt Whiskey Tomas Sheridan & Sons. From McGuiness (Se Auchroisk) (Se Auchroisk) (Se Auchroisk)

Scotland India Scotland

See Old Smuggler Kasauli Distillery Seagrams De-luxe Scotch Whisky Produced by James Gordon, Elgin, Scotland. -

Southern Comfort American Bourbon Southern Cypres Spey Cast Cypern Scotland Bourbon Liqueur Blended

Spey Royal Speyburn

Scotland Scotland


Highland Speyside (Rothes) - Malt. 10 Years old. 40% vol. Also from Barton Brands Ltd. Campbeltown Malt. The only operating still left in Campbeltown. See also Longrow.



St. Magdalene Stag's Breath Liqueur

Scotland Scotland

Lowland - Central. Liqueur Meikles of Scotland.

Standard Selection Status Stewarts Cream of the Barley Stone Mountain Very old Whiskey Strarclyde Strathbeag Strathconon Strathisla Strathmill Stewart's Sunny Brook

Scotland Japan Scotland

Blended ? Blended

Ocean Whisky Allied Distillers Bottled in Bond

American Medicine :)

Scotland ? Scotland Scotland Scotland Scotland America

Grain ? Vatted

Macduff International Ltd. Produced under the Buchanan label

Highland Speyside 12 Years old - 43% - Malt. - Malt. Seagram Highland Speyside - Malt. Blended -

Kentucky Straight The Old Sunny Brook Distillery Bourbon or Co. Kentucky Blended Whiskey (A Whisky Copy) Malt from 36 different Malts. Suntory Pure Malt Whisky Suntory Old Whisky Suntory Whisky Royal Suntory Special Reserve Suntory Whisky Imperial Suntory Whisky Excellence Suntory Whisky White Label See Nikka



Super Old, Rare


Japanese Whisky





Talisker Scotland Island Skye 10 Years old - Malt - 40%Vol.

Malt. Tamdhu Tamnavulin TamnavulinGlenlivet Tayside Té Bheag Scotland Scotland Scotland Scotland Scotland Highland Speyside - Malt. Single malt. Highland Speyside - Malt. Islay Malt Blended.

(or 10 Y.O 45.8%). A Classic Malt of Scotland. In the heart of Speyside, between Knockando and Cardhu. Tamnavulin Distillery / Tamnavulin Speyside. Single malt. Te Bheag Té Bheag Unfiltered Te Bheag Connoisseurs Blend Started by William Teacher back in the 1830's Allied Distillers Barton Brands Ltd. Kentucky Some with no age statement 40% vol. Barton Brands Ltd. Tomatin Distillery Tomintoul Speyside Tomintoul Distillery. Now only called Tomintoul From Schenley's Park and Tilford range

Teachers Teachers Highland Cream Teaninich Ten High Tobermory Tobermory Tom Moore Tomatin Tomintoul TomintoulGlenlivet Tormore Tree Lancers

Scotland Scotland Scotland

Blended Blended. Highland Northern - Malt.

American Bourbon Scotland Scotland Highland Island Mull.

American Bourbon Scotland Scotland Scotland Scotland Canada Highland Northern - Malt. Single Malt. Highland Speyside - Malt. Highland Speyside - Malt. Canadian Whisky

Smith Bourbon Distillery American Blend / Kentucky Bourbon Chile Thailand Japanese America A Copy Whisky. Thai whisky whisky Straight Bourbon . A. whisky. Blended Blended Please refer to J & B Ultima - Name Country Type Remark V Valleyfield Vat 69 Very Old Barton Very Old Black and White Horses V. A cheaper Sankuru Oceans 42% vol.O. double-distilled Tullamore Distillery AKA : Tullamore Dew The newest single malt in Ireland.Tullamore Tullibardine Tyrconnell Ireland Scotland Irish Single distillery Irish Whiskey Highland Southern . (Very old) Golden Cat Victory Viginia Gentleman Canada Scotland Canadian Whisky Blend Valleyfield Schenley OFC United Distillers Kentucky straight bourbon Barton Brands Ltd.Malt. single malt. Name Country Type Remark U Ultima Usher's Green Stripe Usquaebach Reserve Scotland Scotland Scotland Blended.

L. Canada Ireland Philippines Scotland Scotland Cream Liqueur Whisky Blended. Weller and Sons. :) United Distillers 12 and 21 Years old blends. 100% guarantied 5 years old. L. Special Reserve (See also Old Fettercairn. American Bourbon W.Name Country Type Remark W W.) Austin Nichols America Kentuckey Straight Bourbon Straight Rye or Liqueur Blended. Wm Grants / William Grants William Grant's Family reserve See : Grant's Scotland Blended Wilson's Windsor Premier Windsor Supreme Wiser's Oldest New Zealand Scotland Canada ? 12-year-old Blend Canadian Whisky Canadian Wilson's Distillery Seagram from Alterta Distillers Canada from Corby Wiser's range. Blended Irish cream liqueur from Irish cream and Irish Whiskey. . William Lawson's William Grant's Scotland One of the few main blending companies to move from England to Scotland with success. Weller Special Reserve Walkerville Special Old Waterford Cream Welsh White Castle White Horse Whyte & Mackays Wild Turkey.

Inc. Name Country Type Remark X-Y-Z Yamazaki Ye whisky of ye monks Yellowstone Yoichi Japan Scotland Pure malt whisky Deluxe Scots Whisky Suntory's oldest still. Ltd. See Nikka American Straight Bourbon Japan Malt Whisky . Founded in 1923 Donald Fisher Ltd Taylor & Williams.Whisky Wm Grant Woodford Reserve Woodland Scotland Jamaica Bourbon Jamaica Whisky See : Grant's produced by Labrot & Graham Distillery in Kentucky Bottled and sold by Diamond Mineral Water Co.

both reported as originating as found (before 1804) seedlings in the vicinity of Philadelphia. it tolerates heavy soils. ALDEN: Labruscana variety.vinifera hybrid.via link above . Does not flourish in lime-contaminated soils. Mortenson and J. about two weeks before Concord. Reported to have poor resistance to Pierces Disease. (Reference to the Geilweilerhof database . AGAWAM: This variety is a V. It was derived from a Carter x Black Hamburg cross and is notable as being the only self-fertile variety among that gentlemans named hybrids. Suitable for Table or Wine use. ALEXANDER: American variety notable for the historical record. ripening soon after Concord to produce dark purplish red fruit with a decidedly foxy flavor that keep well. (not to be confused . the Schuykill Muscadell and the Clifton Constantia. Rogers. derived from a Ontario x Gros Guillaume cross.discloses that the vine is listed as currently having over 20 synonym names). recommended for cool climate regions. dating from the 1850's. ALACHUA: Complex V. Pennsylvania. Fruit ripens early to mid-season. Aestivalis hybrid female pollinate variety created by T. Is a black-skinned berry variety recommended as suitable for planting in the Gulf States of USA.rotundifolia (i. Recommended by some as suitable for planting in Kansas and other south-central States. Florida. Both vines were later considered to be an identical V. Has a very late season (reported as early October in Missouri) maturity. 1912) the early history of this vine is that of two purported varieties. White wine claimed to have somewhat spicy aromatic and taste flavor resemblance to Gewürztraminer. Precariously hardy in severe winters. Derived from a Fry (Early) x Southland cross by J. Cold-hardy to -15 deg. Among the largest of the American cultivar grapes it is firm and meaty with a light Muscat flavor and is none-slipskin. Vigorous. even later than Villard Blanc. improving in flavor a few weeks after picking. Munson reported to be a complex Post Oak/ Norton /Herbemont cross variety.V.labrusca x V. Harris.AFRICAN QUEEN: V. and requires a hot climate to fully ripen. Similarly the latter vine was later given the synonym name Cape Grape by a local grower claiming that the variety originated in South Africa and under which name it secured wide distribution. Historically used to make a refined light red or rosé wine popularly used as a flavorful blending agent. very sweet (16% sugar) fruit with medium thick skin. According to Hedrick (Grapes of New York.e. Growers report mixing rows of this variety with any self-pollinating variety gives good pollination results.rotundifolia (ie. Muscadine) cultivar created at Leesburg. ALBANIA: Vigorous. productive variety ripening in mid-season to give large. The former vine was also later given the synonym name of Taskers Grape after a well-known grower in Maryland. productive V. created by E. F (-26 C) the vine is susceptible to the usual diseases. Labrusca/Vinifera hybrid. Muscadine) female pollinate.

having tight clusters of large berries. Best used as a blending wine to cut acidity in other high acidity wines. Minnesota. producing purplish-black to black berries having a heavy bloom. Reported as derived from a (V.rupestris hybrid cross. Is an early ripening American labruscana variety. ARMLONG: . Monticello.lincecumii derived Jaeger 43 x Unknown V. derived from an Athens x Fredonia cross. requiring a long growing season that precluded successful use in New York and New England. crossbreeding and as V. ARAMON DU GARD: Has synonym names Aramon Seibel and Seibel 2007. 1912) to be the result of the complex V.lincecumii) x Aramon cross. ALPHA: Winegrape cultivar developed by U. The juice is reported to have a distinct V. the fruit ripens at the same time as Concord. vigorous and notably resistant to heat and cold. Needing a pollinator for best set. Light red-skin berries. Recommended for planting in Saskatchewan. being hardy to -30 deg. Early descriptions claim the vine unevenly ripened in late season (late October?) in the cooler climates of the USA. ALPENGLOW: Moderately vigorous Elmer Swenson selection listed as winter hardy to -20 deg. when the Catawba variety was widely introduced the older grape was superceded and finally completely dropped from cultivation.with the Alexander Winter vine originated in 1884 by an Ohio grower). Notable for exceptional fungal disease resistance it often needs cluster-thinning because of tendency to overcrop. Virginia. "making a very fair wine" but too pulpy and coarse for tablegrape use. Used primarily to make a light neutral white wine with very low acid and sugar content. jelly or fruity wine production in New York state and other favorable cool climate regions. highly colored and capable of staining the hands and lips. Later. having black skinned berries considered quite sweet and musky. AMERICA: This cultivar is reported by Hedrick (Grapes of New York.rupestris x V. Recommended for juice. Otherwise it is currently regarded as a minor variety of only historical interest. Easily rooted (unlike several of the genus). ALWOOD: Recommended as suitable for cool climate regions. No other details as yet other than it appears to be a very sparsely grown variety recommended for white wine production.rupestris flavor. F. it was recommended as a variety suitable for red wine or port making. F (-34 C). On a modern day note it was recently announced (8/2000) that Alexander variety vines have been planted in the Thomas Jefferson Monticello Vineyard. Similar heritage as Beta variety (below). or lower. as part of a long-term plan to create an authentic reproduction of the 18th century vineyard.vinifera compatible rootstock that can be grown across several zones. AMBROS: Has synonym name Seibel 10713. Reported to tolerate Pierces Disease. Canada.

AUTUCHON: Reported as released by Peter Arnold around 1870 in Ontario.riparia/labrusca variety. (-34 C) and claimed to produce a reasonably good white wine with slight herbaceous taste prone to oxidation. Has not retained growers favor because of its reputation for relatively poor cold-hardiness.A). Also suitable as a tablegrape. ASPENGOLD: Has synonym name ES 2-8-1. that is one of the parents of the recent (1996) Marquis hybrid cultivar.T. Has the synonym name of Dunstan 56 and is derived from a Villard Blanc x Chaouch Blanc cross). 1912) it was derived from a Clinton x Golden Chasselas cross.Y around 1870. Bred for harsh cold conditions to -28 deg. unreliable fruit bearing and susceptibility to phylloxera plus diseases such as rot and mildew. Ripening at the same time as Delaware. Now regarded as a little-used minor grape.P seedling x Unknown cross. BACCHUS: Recorded as being a hardy. According to Hedrick (Grapes of New York. it produces white to light-green fruit once hailed as "the best white grape of America" that was once used to make a musky white wine "of agreeable taste". Canada. Fruit usually ripens very early in late August to early September but is highly susceptible to bunch rots. Hardy. Recommended by some as disease resistant variety suitable for planting in the State of Arkansas. Pink skinned grape reported as a ES 5-14 x Swenson (Red) cross seedling derived vine. high acid. sterile pollinate V. Used to produce fruity. derived from a Hubbard and Portland labruscana cross.S.V. created by J. 1912) to be the result of a complex American (Linc/Rup/Bourq/Labrusca) hybrid cross from the varieties America x Delaware dating from around 1899. early sweet Frenchamerican hybrid variety widely grown in New York State (U. Also used for sparkling wines and as a table grape resistant to most Mildew diseases. F. ATHENS: American labruscana variety. short-lived white wines of mild intensity considered to be of mediocre quality and usually vinified for bulk production and blending. Ripens early in the season with low acidity. Vigorous and hardy it ripens to give small to medium size berries with dark-purplish to red skins. its main use by the originator was that of a crossing agent. Its limitations included an . ATOKA: This cultivar is reported by Hedrick (Grapes of New York. Mainly found in the colder northern temperate regions of North America and is attractive to birds. AURELIA: (No other details other than it is a tablegrape recommended as disease resistant in the State of Arkansas. N. derived from a Clinton O. Munson hybrid derived from a Ten Dollar Prize x Black Eagle cross. Once occasionally grown in New York State and used to create a dark red wine. but no longer recommended.H Ricketts of Newburg. AURORE: Has synonym names Seibel 5279 and Aurora. disease resistant.

vinifera (Big Berry x Triumph) derived cross variety created by T. BAILEY: Internationally grown (Brazil. Derived from a cross between Fort Worth #3 and an unknown V. if rustic. Variety reportedly developed by the late Byron Johnson of Ohio from a cross between a T.inability to withstand drought or lime-rich soils plus poor suitability as a tablegrape. the latter pairing more simply named N. Recommended by some as suitable for planting in Kansas and other south-central U. producing small to medium fruit clusters that were judged superior in quality to the Clinton parent variety. Usually ripens in late September. Rupestris variety. reported around 1871. deeply pigmented red wine regarded by some as a good. States. Canada. V. F (-27 C). America. 10805. Reported as winterhardy to about -20 deg. Munson around 1899. Ripens early to mid-season. Ripens in late September with susceptibility to bunch rot problems and is attractive to birds. lacking any trace of labrusca taste and to have a pleasant vinous aroma. Ohio. NB: Not to be confused with an earlier named V. V. released by NY's Geneva Research Station in 1962. Munson hybrid Headlight seedling and an unknown Labruscana variety pollinate. ripening late with a long hangtime. Budburst/flowering was early. Dating from around 1955 many Canadian growers have obtained superior flavor results by planting the "George" clone of this variety. A sometimes overly vigorous French-American hybrid grape released in 1902 suited to heavy soils and used to make a high acid.rotundifolia cultivar. Once widely planted in British Columbia. and sometimes requiring it. Riperia strain of grape. bearing the same name. No other details other than the variety is recommended for white wine production in cool climate regions. Juice or Table use. Used to create a deeply red-colored wine with flavor described as reminiscent of blackcurrants. BEAUMONT: American hybrid cultivar suitable for Wine. India. Has synonym name Baco No. particularly if given a suitable finish (eg. Japan) complex American/V. Extensively grown in the cool northern regions of N. BEAUFORT: American hybrid cultivar developed by Byron Johnson of Cincinnati. Used in Missouri where it is claimed to make a neutral wine reaching 20 Brix sugar content. at last report now almost entirely uprooted and replaced by other varieties except where grown for tablegrape and juice production. Capable of ageing.Y.S. Buds early with consequent danger of frost damage. The vine is vigorous and productive in cool-climate regions. its origins trace to the Folle Blanche and a native American V. Korea. Rose Violet x Mills) cross. substitute for Cabernet Sauvignon. BACO BLANC: Has synonym name Baco 22A. While having fragile cold-hardiness it is noted for disease resistance and good productivity. Derived from a complex labruscana Fredonia x (Chass.1. Not to be confused with an unrelated cultivar having the same Bacchus name later created in Germany. . BACO NOIR: (Pronounced "bak-ko noo-w-arh"). oak). BATH: Has synonym name NY 18149.

Riparia variety known by the subject name.riparia/labrusca cultivar derived from a Concord x Carver variety crossing dating from the 1800s. Has synonym names Bianka and Egri Csillagok. BETA: Reported as an extremely winter-hardy (to -50 deg. but needs pruning to 5-bud canes for maximum fruitfulness.lincecumii x (Norton x Herbemont) variety created by T. Developed at the Northern Chinese Viticultural Institute. BIG BERRY: . A genetic profile has proved that it is a V. Dattier and a Couderc derivative varieties) and is recommended for use as a red wine producer. Listed as derived from an open pollinated seed of Triumph. V. Asian and Muscat Hamburg hybrid cultivar grown in China and elsewhere.berl. Currently recommended as suitable for growing in the south-central States of the U. Is a cross of Elvira x Delaware. Reportedly cold-hardy and tolerant to downy/powdery mildews. No other details as yet other than it appears to be a very sparsely grown complex pedigree variety (includes V. developed before 1900. it is harsh-cold resistant and bears heavy crops mainly used to produce table and wine grapes having a distinctive yet non-"foxy" flavor. also in Hungary and Austria. Grafting to a phylloxera resistant rootstock is recommended. Canada. BELL: Complex American cultivar created by T. Introduced 1947 by the Missouri State Fruit Experiment Station. F) american complex V. Vine is vigorous and productive. Clusters are loose. BEICHUN: Is a complex American. Reported to have many of the characteristics of the former variety. Canada. Ripens late September in New York state where this highacid variety had some use as juice and jelly.A. of which no details are available as yet. Also recommended as suitable for growing in Saskatchewan. Blackskinned grape that ripens a week before Moores Early to give medium sized berries that hang well without shattering or cracking. particularly flavor. USA and Ontario.Ripens early to mid-season and is used to produce a neutral white wine. Attractive heavy yielding variety.vinifera Bouvier x Eger 2 cross variety developed in Hungary and suitable for white wine production. near Beijing.S. Reported as derived from a Seibel 6468 x Seibel 5455 cross. Munson in 1881. BELLANDAIS: Has synonym name Seibel 14596. BIANCA: New cold climate and disease resistant cross-variety (Hungary patent pending?) available in W. medium in size and mature in early mid-season. Similar to Alpha above.V. usually ripening in midseason to give medium to small dull-green berries. BEN HUR: Complex V. BEAVER: Synonym name is G-388. Not to be confused with a V. Claimed to have Chardonnay-Sauvignon Blanc wine character.. New York. Munson who reportedly considered it to be superior to the Black Spanish variety (see below).

BLAND: . Markedly vigorous in growth it produces large berries. Selfsterile.B:The latter name not to be confused with the same synonym for the V. BLACK SPANISH: Has several synonym names including Burgundy. disease resistant V. Derived from a Fry x Cowart cross.A. Reported by Hedrick (Grapes of New York. Has synonym name Underhill 8-12.lincecumii variety. Produces variable size black berries.rotundifolia (ie. a Florida-developed hybrid (thought by some to be a V. Jacquez. such as Dogridge or Tampa. dark black french tablegrape. Susceptible to Black Rot disease. Although used to produce a blending wine it is not recommended for use as a varietal red wine because of limited color stability and a taste some find unacceptable.S.aestivalis ?) species. BLACK EAGLE: Result of a Concord x Black Prince cross dating from 1866. this cultivar is not recommended for commercial growing. Note: Not to be confused with the large. Munson in his grape-breeding work. it is resistant to Pierce's Disease but seems especially vulnerable to Anthracnose and Black Rot. Has synonym names Big Bunch and Great Cluster. vigorous and productive. Has good resistance to Pierce's Disease. ripens early July in Florida. large fruit ripening uniformly in mid-late season if "girdled" (a. producing large clusters of small red fleshed berries. Ripens uniformly in early to mid-season to give about 19% sugar content. Vigorous. recommended for use in the lower Gulf States of the U. Much used by T.rotundifolia (ie. (approx. that usually ripens in early October and is commonly used to decorate baskets of fruit. N. aestivalis complex derivative) and the Cardinal table grape. hardiness and productivity. Muscadine) female pollinate variety. is recommended if to be cultivated in deep sandy soils. The named cultivar is an oldline 19th century bunchgrape. BLANC DU BOIS: White-wine producer cultivar with Muscat-like flavor released (1987) for use in Florida where it has had medal winning success for vaguely Riesling-like varietal still wine and sparkling wine blends.vinifera Blaufrankisch variety. named Long Black Spanish.). Similar to Fry. Usually ripens with Concord in mid-season. Black skinned fruit goes to 23% sugar. it is the result of a cross between FLA D6-148. Does not propagate well from hardwood cuttings and grafting to a suitable rootstock. -15 C.bourquiniana (V. BLACK FRY: Productive. derived from a cross between an unknown Vinifera and native American V. Self-fertile. Thought by some to have a clonal relationship to Herbemont. Developed by John Mortenson of the Leesburg Research Station.ka. BLACK BEAUTY: V. However reports indicate a low sugar and acid balance in mature fruit and it is no longer high on the recommendation list for those areas. F. 1912) to be lacking in vigor.a dry scarred). Muscadine) female pollinate variety. Lenoir and Blue French. Reported to be cold-hardy to at least 0 deg. University of Florida.Reported to be a V.V.

Is high quality blue seeded cultivar developed by Univ. yellow-skinned grape on extra large. late-ripening variety that produces small light-red to darkpurple skinned fruit with slightly foxy taste. Herbemont and Ten Dollar Prize parentage.V. Self fertilizing. Norton.rupestris in its ancestry ie. Ellen Scott x America. Only recommended for use in high temperature zones as a tablegrape. this grape has good resistance to Pierce's Disease and better resistance to other fungi diseases than most other Southern State red fleshed bunchgrapes. Vine growth is vigorous. Many early 19th century authorities considered this sparsely available variety a probable Vinifera hybrid because of its purported resemblance to the european Chasselas. Has good disease resistance and claimed as cold-hardy to -40 deg. Is sibling of the Eleven Point and Gasconade varieties. BLUE LAKE: Developed by the University of Florida. BLUEBELL: Derived from a Beta cross with an unknown variety.). Munson hybrid developed in 1899. Introduced in 1947. Ripening around the same time as Catawba it produces medium size whiteskinned berries with high acidic flavor. Maryland and Virginia appear to be its natural home. Juice is used to produce white wine suitable for blending for the same reason as Black Spanish above. lincecumii x V. Red Scuppernong and Virginia Muscadell.0. It is reported by Hedrick (Grapes of New York. Its precarious hardiness and need for long ripening season excluded consistent results in the cooler climate areas of the USA. prune to spurs. Has many synonym names including Bland's Fox. Minnesota that produces small Concord type fruit ripening around 2-3 weeks earlier than that variety. Moderately vigorous. Bland's Madeira. Recommended as a tablegrape and for juice production in colder Mid-western states of USA. producing compact clusters that ripen about 10 days after Concord. A good keeper recommended for juice or dessert use.labrusca x V. 1912) to be a T. . Very vigorous and prolific. Very productive and ripens evenly. compact clusters at same time as Concord with good hangtime and storage characteristics. Ripens as large. the variety needs no winter protection in southern Missouri. (ca -42 C. Introduced 1947 by the Missouri State Fruit Experiment Station as derived from a Captain x Terret Monstre cross. Appears to have been developed in Connecticut. BOKAY: Has synonym name G-994. Its berries are very attractive to birds. Grafting is not needed except in soils with pH greater than 7. this black grape has a high percentage of native V. For best results.riperia x V. BLUE EYE: Released by the Missouri State Fruit Experiment Station at Mountain Grove. BRANDIS: Reported to be a complex V.Oldline (reported before 1804) American variety regarded as a labrusca/vinifera hybrid of found unknown provenance. Currently it ranks as a little-known minor variety only notable for its historical interest. BLONDIN: Variety reported to be a complex hybrid with Post Oak.aestivalis female pollinate vine resistant to fungus diseases. F.

BRANT: Reported to have been developed (around 1860) in Ontario. Currently recommended as suitable for raisin or tablegrape use. According to Hedrick. Canada. BROCKTON: Derived from a Brighton x (Winchell x Diamond) cross. Vigorous. F (-26 C). loose clusters of fruit covered in blue bloom about four weeks after Concord. with clusters that can hang for weeks on the vine. Also popular in England as an ornamental cultivar that produces sweet black dessert fruit. Growers in Nebraska claim it ripens around late August-early September. BRYANT: Has synonym name G-2589. Has large clusters of dark-red berries reported as susceptible to Pierce's Disease. Produces large. A greenish-gold grape. Suitable for wine or tablegrape use it is reported as derived from a Diana Hamburg x Concord cross released by the New York Geneva Research Station in the late 19th century. BRIANNA: This Elmer Swenson cross was created in 1983. No other details other than it is used for cross-pollination purposes and making wine.USA in 1985. productive. Its synonym name is ES 7-4-76. Its main current use appears to be that of a tablegrape grown by Parisian home gardeners in France in order to make occasional small batches of varietal red wine. Released in 1947 by the Missouri State Fruit Experiment Station. BRONX (SEEDLESS): Has synonym name NY 12583. BUFFALO: Has synonym names NY 10830 and Early Steuben. other fungus diseases plus winter frost damage if unprotected in cold climates. Resembles the Niagara variety but is less "foxy" in character. it is moderately productive. Regarded as not quite the equal of the latter variety for tablegrape use.labrusca/vinifera/bourquiniana cultivar derived from a Lindley x Delaware cross. F. Has medium productivity/vigor. Munson developed (1883) complex V. Listed as derived from a Müench x Terret Monstre cross. 1912. Also recommended as a tablegrape. It has the synonym name of Arnold 8. cold hardiness listed as no bud damage to -28 deg. Reported as derived from a (Goff x Iona) x Sultanina variety cross. Trial white dessert wines are reported to possess a pronounced pineapple nose and flavor. Grapes of New York. ripening unevenly in New York about the same time as Delaware. Peter varieties. early ripening (around 2 weeks before Concord) variety derived from Herbert and . and is susceptible to Powdery Mildew. it turns gold when fully ripened and is reported to be a Kay Gray x ES 2-12-13 cross. BRILLIANT: T. Late season ripening black-skinned grape.V. Reported as cold-hardy to -15 deg. this cultivar is a cross between the Clinton and Black St. having a more astringent skin. BRIGHTON: Has synonym names Trask and Royal Rose. Fantail and Tomato Ringspot virus diseases.

One of the parents of the Bokay. and quite similar to the Delaware variety. Canada. Peter cross. (ca -29 C.Y. (Canada). blue slipskin fruit. created in Ohio from two complex Concord seedling derivatives named Moore's Early and the offspring of a (Belvidere x Muscat Hamburg) cross. F. Moderately winter hardy. BURGAW: Complex V. Has poor resistance to Pierce's Disease although derived from similar types of parent grape as Conquistador below. (Geneva) Research Station. around 1860. CAPTIVATOR: Hybrid red bunchgrape developed and released in 1902 by the dedicated T. Has slightly "foxy" flavor. CANADICE: Very hardy sweet red-skinned seedless grape released in 1977 by the N. Canada and elsewhere.V. ripens in late September. Munson as suitable for certain areas in State of Texas. CAMPBELL EARLY: One of the early 19th century American labrusca hybrids. with good growth vigor. although it is reported to be capable of producing a good red wine with pleasant bouquet. sweet red-fruited variety derived from a Concord x Catawba american labruscana variety cross first released around 1947. Heavy producer in most climates. Is a sibling seedling of Brant. (No further information available at present). Eleven Point and Gasconade sibling varieties.rotundifolia (ie. Recommended mainly for tablegrape or juice production. Derived from a Thomas x (Scuppernong F. keeping quite well. Is not recommended for growing because of its high susceptibility to fungus diseases. this cultivar is a cross between Muscat Hamburg and Hubbard. Cold hardy. CAPTAIN: Complex Munson cultivar. derived from a Clinton x Black St. At last report a few acreages remain in N. Ontario. Recommended as good tablegrape for growers in State of Arkansas.P x Florida (New Smyrna) M. Muscadine) cultivar. Ripening around early October. is used as table grape and also to make wine in the Pacific Northwest and British Columbia.P). Known also by the alias name Island Belle in Washington states Puget Sound region. Once found extensively planted in the Okanagan region of British Columbia. Resembles its "Herbert" parent.Watkins varieties by NY's Geneva Research Station in 1938. At last report this Concord-type grape has been displaced by other varieties except where used for tablegrape and juice production. CANADA: Variety developed by Charles Arnold of Paris. The fruit ripens in mid-season or later. America.) seeded. it usually ripens in late September and can produce very sweet. Regarded by many as the most delicious of the sweet . CANADA MUSCAT: Created by the Geneva Research Institute of New York in 1961. Produces best when trained to 4-cane Kniffen system. CACO: Winter hardy to -20 deg. ripening in September. mainly for juice production.

Carolina and Mississippi.e Muscadine) hybrid cultivar is derived from a Howard x (Topsail x Tarheel) crossing.lincecumii) x Triumph cross. CASCADE: Has synonym name Seibel 13053. It is one of the parents. cold hardy. the other being Black Hamburg. ripening around the same time as Catawba to give medium-size greenish-white berries that can be enjoyed as tablegrapes. CARLOS: Used to make as a varietal wine by several U. of several hybrid cultivars that include Agawam and Herbert.S. Is a well-recommended. Angular Leaf Spot. dating from 1852.a dry scarring) is usually needed in order to retain the juice in all of the fruit until harvest crush or marketing. CARVER: (No details as yet other than it is one of the parents of the Beta american labruscana variety).S. Used to produce a light red wine with low body acidity. disease resistant cultivar developed by T. including Mammoth Globe. this bronze colored complex V. Has the synonym name North Carolina 57-56.S. Has vigorous growth and ripening (usually around early to mid-season) reportedly can be controlled with a 90% dry (girdling) scar. and was obtained from an Isabella hybrid variety selected seedling. Suitable for machine harvesting. Usually ripens after Concord. Susceptible to Black Rot and Rust. Has medium vigor and is productive. N.A.rotundifolia (i. and elsewhere where it ripens about the same time as Himrod. CASSADY: Has synonym names Arcott. and "girdling" (a.k.V. Because of vulnerability to soil borne virus diseases it is low on the recommendation list for wine grapes although used (10/2002) by at least 2 New York wineries.tablegrapes grown in humid summer regions of the southern U. mainly in Arkansas. Not quite as resistant to Pierce's Disease as most other Muscadines.labrusca/vinifera(?) chance seedling. Reported to be coldhardy. Intermediate resistance to Bitter Rot. CARTER: Has several synonym names. wineries. CASTEL: . Munson that can make a flavorsome wine. The best known related variety is the Scuppernong. Reported to be a V.A and generally made into sweet white wines and juice. moderately hardy blue French-American hybrid grape unfortunately attractive to birds. CARDINAL: Table/winegrape variety derived from a cross between the Flame Tokay and Ribier (Noir) varieties. and Powdery Mildew. Early. cultivar grown in the Southern States of the U. named after the discoverer. Arnott and Arrott. Most Muscadines ripen over an extended period of three weeks or more and because Muscadines are harvested without their stems. CARMAN: Derived from a Premier (V.

F. Moderately hardy but susceptible to rot and mildew diseases. it is commonly used to produce sweet white. selected prior to 1807. An American (ie. Requires a long growing season. Used to make very good quality red wines reportedly with spicy aromas. Commonly grown in the Eastern U. F. between the Schuyler and Seyval Blanc cultivars. Noted for hardiness and bunch rot disease resistance.labrusca x V. mildly winterhardy to -5 deg. CAYUGA (WHITE): A recommended hybrid cross. that originated in the Piedmont region of that State and was named after the nearby Catawba river. giving medium size berries having a dull purplish-red skin. often ripening in midOctober. Bunch rot resistant. Its high acid profile can be modified by blending with other suitable labruscana derived red wines such as Rougeon. humus content and bottom heat. The addition of other wines seems to create interesting tastes. Also quite popular when made into an ultra-sweet "ice-wine" from frozen grapes. eg. Has some susceptibility to fungus diseases.) french-american hybrid with quite recent (1963) French Rhone origins. CHALLENGER: Has synonym G-2963. sometimes labrusca-like. CHAMBOURCIN (NOIR): Has synonym name Joannes Seyve 26205. Ripens early to mid-season. Widely grown in the Finger Lakes region of New York State and other hard-frost to -5 deg. Carolina chance seedling. the addition of about 10% by volume of Carmine wine will produce flavors likened by some to that of . (ca -20 C. and Canada on favorable sites. Seedless tablegrape variety with unknown parentage released by the Missouri State Fruit Experiment Station in 1983. Somewhat low in tannins so can benefit from extended skin contact during fermentation. lasting until March.(ca -20 C.S.French-American hybrid cultivar grown in the Finger Lakes region of New York. No other details available as yet.vinifera flavor. CATAWBA: This historically important variety is reportedly a N. Reportedly vulnerable to Crown-gall disease in Missouri. Young shoots reportedly fragile in strong winds. loose clusters of orange-red/deep red-skinned berries having delicate V. fruity flavors and some herbaceousness if fruit clusters are appropriately thinned. An excellent keeper. New York state wineries produce large amounts of sparkling wine from this variety. Also recommended for Arkansas. developed 1947 and released in 1972 by the Geneva (NY) Research Station. red and rose' wines distinguished by a so-called "foxy" aroma component in cases where modern winemaking techniques fail to remove/mitigate the agent responsible. thought to be a V. Fruit ripens as medium size.) susceptible regions of North America. thriving on sand. Recommended as suitable for Wine or Juice use. flavors. gravel or clay soils with good drainage. it is also popular as a Table grape. the grapes should be picked at low sugars to avoid over-ripe. A late-season ripener.vinifera hybrid) red slipskin grape. Usually ripens around late September and is used to make a fruity white wine of mild intensity somewhat similar to Riesling. it may fail to properly do so unless grown in areas with a long growing season.

ripens in early to mid-October but has extreme susceptibility to fungal diseases.. The black-skinned berries are reported as low in sugar (15% Brix) and with high acid (1. Was also grown and very popular in France where it was used to produce high quality red and rose' wines. with Jaeger 70. robust. Used to make quite popular white tablewine in Arkansas. particularly downy and powdery mildew. Aramon. CHARDONEL: Recommended frost-hardy French-American hybrid cross released in 1990 and descended from the Seyval Blanc and Chardonnay varieties. Ripens later than its vinifera parent. New York's Geneva Research Station.g. French-american hybrid grape. has tolerance of extremely alkaline soil and in spite of the fact that it has only limited resistance to Phylloxera. rules. CHAMPANEL: Large. fruity red wines . Piquepoul (Blanc). The vine's extreme vigor means it does well where other vines may not survive and does not need to be grafted. and Canada. to damage by grape root borers. Hardy. it is valuable as a rootstock for the black-waxy alkaline soils of Texas.S. Ripens about with Concord. Planting has been limited in the face of success with Chardonnay in the eastern and mid-west regions of the U. CHELOIS: Has synonym name Seibel 10878 and is pronounced "shell-oy". in Virginia. Champinii and a Worden seedling. usually early to mid-October. Recently found to be susceptible to crown gall in wet spots and. Reported to be a cross between V. Noted for superior cold-resistant properties since its release from W. Emily and several others in its genealogy.S. W. Ohio and currently. On certain poorly drained soils showing a high pH the variety can show susceptibility to serious iron chlorosis problems. the main limiting factor to grape growing in the Gulf South. The grape.1 TA) when harvested too early. responding well to cordon or curtain pruning. Decreasing acreages also found in Australia.V. used to produce very good. however.S. Note that due to stringent European Union rules hybrid varieties can no longer be blended with traditional varieties in western Europe although it remains a popular variety and has limited growth in some regions of France (e. is not widely recommended. Since Champanel also has excellent resistance to nematodes. Recent observations have found that it can. act as a host to the bacterium. Michigan and Missouri. CHANCELLOR (NOIR): A french-american hybrid (Seibel 7053) with origins in the Rhone Valley of France. 1997. Requires good locations (low tolerance of poorly drained soils) with long growing season. produces a quite acceptable red wine judged generally superior to such red varieties as Miss(issippi) Blue and Italian "Chianti". Munson that is resistant to Pierce's disease. Also grown in the cooler regions of Eastern U. vigorous American hybrid grape with high heat and drought resistance. Grown in the cooler regions of Eastern U. Commonly grown in Texas and other Gulf States it is one of the few hybrids developed by T. however. so many grape growers have rejected Champanel for making wine. Loire). in Michigan.U. Canada and Europe. Now being replaced by varieties stipulated by E. Rootstocks are not usually expected to produce fruit of value.

. Reported as derived from a selected V. Recommended mainly for cooler regions of the N. Has susceptibility to skin cracking and postharvest shelling. Although very sensitive to lime soils (leading to vine-death after a few years) it nonetheless makes an excellent rootstock in lower pH soils. CONCORD: Historically important . COLOBEL: Has synonym name Seibel 8357. French-American hybrid red-fleshed wine grape is often used in small quantities as a teinturier-style grapewine for its deep coloring effect in blends. Oldline American native V. Found to be immune to phylloxera.cinerea variety is considered indigenous to the the banks of the Cimarron River of Oklahoma. In the latter country wines from this vine are reported to be known as "Fragolino" style beverages (although current E. large-seeded fruit judged unsuitable for tablegrape use.cinerea canescens x Seneca cross.very hardy native American V.labrusca cultivar producing the characteristic "foxy" flavored style of red wine associated with vitis labrusca vines. Ripening in mid-October this productive. CIMARRON: Has synonym name Oklahoma 23 S 52. Ripens by mid-late very similar (although not as deep in color) somewhat hardier and makes a better wine.E. named Sunbelt. it produces small vines and low crops unless grafted onto a good growth rootstock (eg. inky red varietal wines with strawberry-like aroma and "foxy" flavor.S.U. CLINTON: Has synonym names Plant des Carmes. Still found in vineyards of the N. ripening about two weeks earlier. and acts as an insurance crop against early frosts. it is vigorous. Historically used to make simplistic. CHONTAY: Derived from a Massasoit x Beta cross. very dark red wine as a varietal. USA. Creates a low quality. Like its popular offspring Niagara. Prone to attack by fungal diseases and vulnerable to bunch rot near harvest in some years.Y. this variety is still considered to be a good starting point cultivar for breeding grapes suited to growing in cool climates. The V. Ripens late in the season to produce dark purplish-black to black berries that make a low-quality wine. and Italy. vinifera stock and rooting very freely from cuttings. grape-juice and desirable fruit-flavored dessert grapes. USA. also to Eutypa-dieback disease. sour.riperia/labrusca variety reported as originating from an unknown seed planted in a garden in the area of Waterford-on-the Hudson. hardy and productive but produces small.(introduced to the Northeast USA around 1850) . rules ban the use of non-V. "3309") and planted in soils of optimum fertility.(see below) . some time prior to 1835. has been developed to give more . Usually requires cluster thinning and normally ripens in early to mid-October. Another version. (created by a Concord x Cassady crossing in 1868).vinifera vines). slightly cold hardy. grafting well to labruscas. and Canada to produce sweet finished wines. American continent. A very similar grape called Fredonia is grown in the Erie region of New York state. N. Mainly grown in the Eastern and Mid-Western U.claimed to hint of Burgundy and often finished in a dry style. The Vincent grape . Plant Pouzin and Worthington.

1912) as a seedling derived from a Concord x Unknown I.S. Stated to be free of hybrid variety aromas typical of some other hybrid grapes. Blue Lake or Midsouth. Covert of Ann Arbor. Recommended as a seeded tablegrape that has the usual slightly "foxy" taste. Michigan. COVERT: V. COWART: V.vinifera variety. Classed as a mid-late season (Oct 15-20) ripening variety resulting from a Seyve Villard 18-307 x Steuben cross dating from 1970. derived from the V. Recommended for varietal red wine production or blending. still widely grown in France. Regarded as far superior to Concord for use in the southern Gulf States despite uneven ripening characteristics that force multiple pickings.0 pH) alkaline soils. COROT NOIR: Pronounced 'kor OH-new ah'. Recommended as a disease resistant cultivar for the State of Arkansas.lincecumii and V.D.A. in order to have resistance to Pierce's Disease etc. Recently (2006) released wine grape from NYS Agricultural Station at Geneva. berry flavored varietal juice. Vines are not suitable for machine harvesting. Has large. It is less vigorous than other red cultivars such as Champanel.labrusca cultivar is reported by Hedrick (Grapes of New York. Muscadine) bronze self-fertile variety. Normally produces a dark red. Has synonym name Georgia 12-2-2. V. Restricted to the southern regions of the USA it usually ripens in early season and is mainly used as a tablegrape.Labrusca variety reported by Hedrick "Grapes of New York. each of which has one Concord parent. Requires good soil. Vigorous and hardy it ripens some one to two weeks before its main parent to give average size dull-black berries that are far less foxy in taste. cultivar reportedly with excellent flavor from large fruit clusters. hybrid cross introduced in 1869 by R. Derived from a Higgins x Georgia 28 cross. CONQUISTADOR: Is possibly the most successful of the hybrid red bunchgrapes developed for Florida and the lower Gulf States of the U.S. Is a cross between two cultivars.rotundifolia (ie. or is possibly a Concord variety clone. the variety lacking somewhat in adaptability. 1912" as a chance seedling discovered by N. French-American hybrid. Currently used to produce rosé wines suitable for blending purposes that have some ageing ability. COUDERC NOIR: Has synonym name Couderc 7120.W. Bull. Requires grafting to rootstocks such as Dogridge or Tampa for good growth and yields in sandy or highly (7. sweet. NY. COTTAGE: This V. greenish-white berries that ripen with Concord. CREVELING: .A. Very productive.even fruit ripening in the hot conditions of the Southern and Gulf States of the U.rupestris seedling Jaeger 70 and an unknown V. When used for wine production it suffers color instability and is only recommended for "Blanc de Noir" style wine. high (17%) sugar.

succulant fruit of the Isabella type. Grafting is not required. Muscat Santa Valliere. it is markedly self-sterile. apparently a confused synonym misnaming from the Old World V.labrusca/vinifera hybrid developed some time prior to 1857 in Pennsylvania.k. Canada. female-pollinate V. VALLIER: Has synonym names Muscat de St. Successful and prized in Arkansas and Missouri where it reportedly ripens in late September and keeps well.V. DARLENE: Bronze. According to the list where the information appeared this grape has the alias name of Waltham Cross where grown in certain "New World" regions such as Calgary. However its poor calcium tolerance defeated all efforts at replanting. DAKOTA: Winegrape cultivar recommended as suitable for growing in Saskatchewan. Technical name is Seyve Villard 20-473. to the Norton grapevine claimed to have originated from the State of Virginia . DATTIER ST. Popularly known in the USA as the "Cabernet of the Ozarks". Derived from a Pense x Seyve Villard 12-129 cross.aestivalis vine group. Vallier Blanc. DAYTONA: . a characteristic that helped promote its 1873 acclamation in Europe as "best red wine of all nations". According to Hedrick (Grapes of New York. If planted in good soil and well trained it will produce large. low productivity small berry clusters having been reported along the Gulf Coast. Vigorous. It has proven somewhat less adaptable in more southerly States. DNA analysis carried out in the Geneva Research Station.rotundifolia (ie. New York. due to the high lime content of most French soils. USA and was recommended as an tartly sweet early variety suitable for home gardeners. straggling bunches. At the height of the mid-19th century phylloxera crisis in France this variety was the vine of choice for vineyard restoration. Requires soils with good drainage if disease is to be avoided. Canada (where it is grown under glass). Believed to be a V. French/American hybrid grape suitable for wine or tablegrape use. "Girdling (a. If allowed to run riot it proves unproductive and sets loose. and it has never regained that popularity. 1912) it ripens early producing dull black berries with a heavy bloom that do not keep well.vinifera Dattier de Beyrouth. CYNTHIANA: Local lore suggests this oldline red wine producing grapevine was a "chance find" wild growth in the State of Arkansas. Ampelographic characteristics are so similar that most experts considered it identical. marginally hardy in New York. Muscadine) variety. Wine color is stable. There is controversy about which cultivar has best resistance to Pierce's Disease. or closely clonally related. Catawissa and Laura Beverly.(see below). has shown the two cultivars to be identical members of the V.labrusca variety of uncertain origin that has synonym names that include Bloom. Ripens mid-late October in most areas. Claimed to be the best of the bronze Scuppernongs.a dry scarring) is recommended. consistently large size throughout the vines with high (24%) fruit sugars.

In areas with hot nights it ripens with a pink blush. DEARING: V. although it had an alias name Italian Grape and is claimed to be a possible hybrid Native American cultivar with a slight V.vinifera component mix. NB: this seedling should not to be confused with the recent (1999) Juwel V. and Canada where it once had the name Cameo. Ripens early to mid-season.S. Productive. Currently used to make dry. sweet and sparkling white wines of good quality and barely perceptible "foxy" character. DECHAUNAC: Has technical name Seibel 9549.W. changed in 1972 because of certain proprietary and other objections. Planted mainly in the cooler regions of the Northeast U. fertile. midOctober ripening french-american hybrid variety that is not currently recommended because of susceptibility to soilborne viruses and poor. balanced red wine of only fair quality usually possessed of low to mild tannic content. According to Hedrick. but in many areas it seems to be a shy bearer.0% residual sugar.S. Having low popularity as a varietal it is commonly used as a tannin diluting blending component in tannin-rich bulk wines. hardy to -15 deg. Ohio and first publicised in 1849. The cultivar is resistant to Pierce's disease.2.S. Also described as an excellent (seedbearing) Tablegrape. market demand conditions for some hybrid grapes. A selected seedling of this variety named Jewel with synonym names Burr 1 and Burr's Early.rotundifolia (ie. (1997). the berries are red.Is a Southern bunch grape bred in Florida. or anywhere that the Concord variety can be successfully planted. Suitable for planting in Kansas and Oklahoma. Recommended for dooryard planting as a tablegrape. Munson x Delicious cultivar.). For Arkansas the main recommendation is to cold-press grapes that were grown on grafted rootstocks and finish as a 1.5 . DELICIOUS: .V Munson bred hybrid (R. DELAWARE: A native American hybrid grape variety found in Delaware.vinifera cultivar release with the same "Jewel" synonym name. It is used to produce what some consider to be an overly vinous. Grafting not required. invariably needing softening with neutral (eg. it has considerable popularity when made into "ice-wine". F (ca -26 C. on deep.A. fruity product. Result of a Luola x Burgaw cross. Bailey) blending wine. disease resistant. or as a true dessert. Commonly grown in the Eastern U. DELICATESSAN: This variety is a productive. ripening a little earlier than its better known sibling. sweet fruit suitable for wine. "Grapes of New York" (1908) no definite supporting evidence about the origin of this variety was known. with no detectable "foxy" flavor. It gives a fruity. complex (7-species) T. tablegrape or jelly and recommended for growth in the Deep South and Gulf States of the U. Muscadine) variety. Has some susceptibility to fruit and foliage fungus diseases and requires grafting to a phylloxera-resistant rootstock for best growth. was very popular in the first years of the 20th century. wine. welldrained soils where it ripens in early to mid-October. Reported to have small. USA. If cold nights.

to create the historically interesting secondary hybrid Brighton. Has the synonym name Georgia 5-7-5. along with Muscat Hamburg.Complex V. Has synonym name N.A and Brazil.44-7 cross. DOG RIDGE Has synonym name Dogridge.rotundifolia (ie. Once commonly grown in the Finger Lakes region of New York. DIANA: Is an old-line nineteenth century American labruscana variety named after Diana Crehore.2949 cross. first exhibited in 1843. the originator. DIXIE: V. one of the later importantly successful american hybrids derived from a vinifera and labrusca variety. DIXIE RED: Red self-fertile V.rotundifolia (ie. According to the Geilweilerhof database (above) has several synonym names including Black July and Buenos Ayres. Muscadine) complex variety derived from a Topsail x (Lucida x Wallace) cross. whose offspring (Diana Hamburg) was then crossed with the Concord. good quality and highyielding cultivar whose fruit is mainly used as tablegrapes. For more information see description of Brighton or Diana above.rotundifolia (ie.berlandieri involvement) propagated for use as rootstock capable of resisting Pierce's Disease in Florida and the lower Gulf States of the U. DIAMOND: Also known as Moore's Diamond. it was one of the primary parents. Vigorous and productive it ripens a little after Concord to give medium sized black berries. American native vine and vinifera hybrid grape created (1885) in Brighton. Susceptible to fruit-cracking under wet conditions. 88-102.A. itself a labrusca-vinifera hybrid. Muscadine) variety derived from a Georgia S. bourquiniana variety. It is also popular as a tablegrape.A.S. usually ripens in early to mid-season and is recommended for use as a tablegrape with excellent flavor where grown in the Gulf or Deep South states of the U. DEVEREAUX: V.champini variety (ie.Y.rupestris x V. DIANA HAMBURG: Derived from a Diana x Muscat Hamburg cross.S. by Jacob Moore by crossing the Iona viniferalabrusca hybrid with Concord.S.S.candicans cross with possible V. This self-fertile variety.44-6 x Georgia S.C. N. this self-fertile variety is recommended as suitable for growing in the Gulf or southeastern States of the U.lincecumii/bourquiniana variety derived by Munson in 1887 from a Big Berry x Herbemont cross.A. natural hybrid reported to be result of a complex V. Usually ripens in midseason where grown in the deep southern regions of the USA. Regarded as vigorous. suitable as wine/tablegrape. Recent . it resembles the latter parent and has been widely grown in western New York state and used for creating sparkling blends and dry varietal wines. grown in U. Muscadine) variety derived from a Fry x Georgia S. Ripening in early to mid-October. DIXIELAND: Bronze V. similar to Fry. Female V. Useful as a wine or tablegrape.

Not to be confused with the American hybrid Dunstan 2 cultivar.evaluation notes that it can. and the long-forgotten Vinifera. Munson developed in 1885. Rapid berry shriveling makes it a poor candidate for keeping. DUNSTAN (DEMKO): Female pollinate variety derived from a (V. compact clusters of foxy-flavored dull black-skinned berries having poor quality.: Has synonym name Early Amber. giving small/medium. . although it has only moderate tolerance for lime-rich soils and phylloxera infestation. DUNSTAN 2: Variety derived from a Chasselas Rose Violet x Seneca cross. Successfully grown in the Gulf and Southeastern States of the U. This bronze self-fertile variety. Used to make fruity. act as a host to the bacterium. ripening somewhat earlier than Concord. foxy tablegrape or breeding grape. however. to give a pale red-dark amber skinned berry claimed to be of little use except as a mediocre. Vigorous. Recommended by U. hardy variety. American cool-climate regions of Ontario. Cold hardy variety matures early. Lincecumii. Labrusca crossing by T. dark reddish-purple skinned berries that are overly acidic unless thoroughly ripe. These grapes were developed by the prolific hybridizer A. Florida for use as rootstock for Black Spanish.V. Classed as an American Hybrid and described as ripening just after Concord to give medium/large. Canada. Labruscana.A. variably compact clusters of large. Muscadine) variety derived from a Higgins x Dixie cross. DR. quite sweet white wines with little perceptible "foxy" character. State where it typically ripens during early to mid-October. usually ripening in mid-season. is suitable for juice or sweet wine production because it can attain high brix (17%) sugar content. No other details as yet other than it is thought by some to be a cultivar created by the Vineland Research Institute of Ontario. As usual with this species the fruit ripens variably over a season and dry-scarring is recommended. Reported as an American labrusca variety originated from unknown parentage seed around 1855 by Asa Clement of Massachusetts.rotundifolia (ie.J Caywood in 1868 at the Hudson River (NY) vineyard now occupied (1998) by the Benmarl Vineyard.0. DRACUT AMBER O. Orlando (Seedless) and Stover varieties in those areas particularly if soil pH exceeds 7. Bourquiniana cross Walter variety. DOREEN: V. Recommended for growing in Oklahoma.S. EARLY DAISY: Reported as derived from a Hartford O. DUTCHESS: American hybrid grape derived from a Concord seedling pollinated by mixed pollens of Delaware. Mainly found in the N.K American hybrid x Seyve Villard 12-375) complex crossing.simpsonii x Marguerite) x (U. COLLIER: Variety reported as derived from a (Ten Dollar Prize x Concord) . Conquistador.P developed in Pennsylvania.Y. Canada and Finger Lakes of N.P.

and elsewhere. Flesh is tender. EINSET (SEEDLESS): Patented and released in 1985 by the Geneva Research Station (NY). riparia. EDEN: Disappointing vitis hybrid variety. ELEVEN POINT: Female pollinate derived from a Captain x Terret Monstre cross. Vigorous in growth with heavy berry production.S. F (approx -34 C). Early ripening. in 1947. Developed and released by Southwest Missouri State Univ. ripening in early mid-season. Usually ripens around a month to five weeks before Concord. ELITA 2-3-61: Possibly developed by the Viticultural Station at Odessa. low productivity and lacking in sufficient hardiness. Munson. synonym name N.vinifera x french hybrid tablegrape. No other details except reported as a likely V. Reported as having medium-poor vigor. and is one of the parents of the Bianca and Landot Noir cultivars). Lavendar colored grape with few soluble color pigments. Derived from a Armlong x Malaga cross. for New York State. being cylindrical in shape and over a foot long. labrusca) variety. Suitable for growing in climates/soils that are known to support the Concord vine. shy-bearing cool-climate hybrid red tablegrape cultivar with unique strawberrylike flavor.Y 11737. Sibling of Gasconade and Bokay. V. this cultivar is capable of producing a flavorsome white wine. juice or as a tablegrape.EDELWEISS: Created by Elmer Swenson. States. Hardy and productive. V. ELVICAND: Variety developed by T. ELLEN SCOTT: American hybrid variety developed by T. Ukraine. self-fertilizing with subsequent open clusters of medium-sized berries that are . reportedly to -30 deg. Very winter-hardy. Derived from an Ontario x (Triumph x Mills) crossing. Claimed as resistant to Botrytis and very hardy.S. Resembles its seed parent Captain in cluster shape but superior in quality and larger. The cultivar is vigorous and hardy. candicans. Recommended by some as suitable for growing in Kansas and other south-central U. sweet and separates readily from the seeds. (No other details as yet other than this cross variety is grown in Hungary. Recommended as suitable as a tablegrape or for creating a somewhat bland and non-foxy red wine.A. Claimed to have excellent disease resistance and adaptability with a flavor that intensifies with hangtime. Derived from a Fredonia and Canner cross.P and so appears to be a selection related to Villard Blanc. Produces amber colored fruit suitable for creating popular sweet wine. Also recommended as useful for raisin production. this cultivar is derived from an Ontario x (Beta x Witt) cross. EGER 2: Has alternate name Seyve-Villard 12-375 O. V.V Munson from a cross reported as Elvira x (complex V. This cultivar seems more suited to the mid-South and Deep South States of the U.

Has white/pink berry skin. that upgraded the older cultivar in its resistance to fruit cracking was released in the 1970's by the Ontario Horticultural Research Institute of Canada. the grape typically has high acidity. created by Peter Raab of Philadelphia in the 19th century. EUMALAN: American chance seedling thought to be derived from labrusca. A seedling derived from Villard Blanc it is claimed to possess some resemblance as a white wine to that produced from the Chardonnay variety. Ripens early to mid-season (ie. of the Marquis cool-climate wine/table grape. vinifera and aestivalis parentage dating from around 1847. Somewhat difficult to propagate. A new variety. Currently used by at least two wineries in the Finger Lakes region of New York. EMILY: Labrusca-vinifera hybrid variety. Production in the Lake Erie region of New York state was recently (2002) reviewed and recommended as cost suitable as a wine blending agent. Above average in vigor. EXTRA: Variety reported as a T. Generally ripens in late season and recommended as suitable for winemaking. EONA: Cultivar developed 1925 by N. hardiness and productivity. it is resistant to Mildew and its general hardiness recommends it for difficult growing areas. EMERALD (SEEDLESS): Seedless hybrid table grape that is one of the parents. Vulnerable to fruit cracking because of thin skin. Main use is as a tablegrape. Ripens late midseason.lincecumii) cross created from Big Berry x Triumph cultivars. Historically interesting as one of the main varieties that allowed the eventual breeding of Chelois and other disease. It is productive female pollinate. . Hansen in S. named Ventura. Ripens around mid-season to give medium size glossy black skinned berries that keep well. Dakota. this old-line complex american labrusca/riparia/vinifera (reported seedling of a Taylor x Martha crossing) variety is now considered to produce a mediocre and strongly "fox" flavored white wine. Flowers tend to sterility. Derived from a cross of Lady Washington (a complex Concord descendant) and the Beta variety. candicans flavor. usually around mid-September). No other details available other than it is of unproven ID. growing in small.). possibly a seedling of Isabella. claimed as winter-hardy to -35 deg. pest and lime resistant frenchamerican hybrids and rootstocks.E. Moderate susceptibility to mildew diseases. loose clusters. Recommended for Tablegrape use. Reported to make a good quality red wine. ESPIRIT: Patented American x Vinifera cultivar developed by Elmer Swenson as suitable for wine or table use in short season.somewhat sweet with slight V. Ripening at same time as Concord. ELVIRA: Reportedly discovered in Missouri in 1870. cold regions such as southwestern Wisconsin. with a taste described as "mildly foxy". V. along with the Athens variety. Munson complex American (V. F (about -38 C.

It has susceptibility to Botrytis. . FLORIGON: V. The vine lacks vigor. Is recommended as a tablegrape variety suitable for growing in the Southern States of the U. high-yielding (fruit to 18% sugar content) cultivar that needs the usual dry-scarring and ripens early where grown in the deep south of the USA.Y.FARRER: Black. Claimed to be very vigorous and have good resistance to Pierce's Disease and other diseases. Lenoir) developed by John Neiderauer in the first part of the 20th century.rotundifolia (i. Has synonym name Burdin 7705 and is reportedly a french cultivar released in 1959. tolerates Pierces Disease and retains high acid levels despite high temperatures. although some claim it is a selected seedling of a clone variety (ie. Muscadine) variety. FLORIDA FRY: Complex bronze. has early budbreak. FAVORITE: Tentatively identified as a Black Spanish x Herbemont cross in the Geilweilerhof database (see site above). In Texas the variety is commonly used in the creation of tawny Ports.e. Derived from a cross between the Alden and Verdelet cultivars. FLAME (SEEDLESS): Seedless table grape. Currently grown in S. Very vigorous and productive with moderate cold-hardiness. Muscadine) variety. Reported to be a vigorous. Has synonym name Vineland 53033. FOSTER: Variety reported to be a Niagara sport selected seedling. widely grown in Australia. Reported as one of the best of the Muscadine cultivars for its superior fruit. FLORENTAL: Hybrid variety with Gamay Noir heritage.rotundifolia (ie. Also found in the cooler regions of N. Ontario. V. also suitable for wine-making. Is reported to be resistant to Phylloxera. FESTIVEE: Tablegrape variety developed by Vineland Research Station. Carolina where it is used to create a white wine. female pollinate.S. Horticultural Station at Geneva NY. Canada and released in 1976. America where it ripens by late September. Susceptible to the Mildew fungus diseases. Similar to the Himrod grape listed below. it ripens in late September (about a week before Concord). ripens early with medium compact berry clusters. FERN MUNSON: Derived from a Post Oak x Triumph cross. Usually ripens in early-mid season with good fruit (18%) sugars. Pennsylvania and by the N.rotundifolia (ie. Muscadine) cultivar derived from a Triumph x Florida AD 3-42 variety cross.A). FOCH: (see Marechal Foch below). In the USA it apparently was only recently planted on an experimental basis by one grower in S. self-fertile V.E. Bears large clusters of very juicy dark red fruit.

Deficient soil potassium content reported to increase acid production while leaf/cluster thinning lowers acid. needing planting near another self-fertile variety for best results. Developed in early 20th century. Minnesota Research Institute for upper midwest USA conditions in 1995. Recommended for North-Central regions of USA. in excessively humid conditions. derived from a Farrer x Redgate cross. Riperia herbaceousness. but with erratic yield. Blends well with low acid red wines such as Leon Millot. full-bodied red wine with cherry/plum aromas and moderate-to-low tannins that usually needs malolactic fermentation to reduce its cool climate acidity. FRONTENAC GRIS: Recently developed cultivar by the Horticultural Research Center. Ripens in mid-season with no detectable labrusca flavors. Note that the pH does not usually rise to unmanageable levels. Muscadine) variety. Needs careful pruning for vigor and production to approach that of its kin. heavy producing and disease resistant V. Reportedly contains little trace of the wild V. it ripens some two weeks before its kin. Reported as vigorous. Important to let fruit hang until fully mature (24-26 brix) in order to reduce troublesome high acids to reasonable levels. Is reported to be a light-red or grey skinned sport of the Frontenac variety with identical characteristics and capable of creating a sweet white or rosé (ie. FRONTENAC: Vigorous. Used to produce a high quality. GALIBERT COULONDRE 261-13: . self-fertile V.hybrid. Cold stabilisation seems to have little positive advantage. Ripens in late mid-season with good sugar content. Tannin levels usually relatively low. but near-immunity to Downy Mildew.e Muscadine) cultivar derived from a Georgia 19-43 x USDA 19-11 cross. extremely winter-hardy to -30 deg.rotundifolia (ie.). May still (2006) not be officially released pending patent approval. Claimed to have good resistance to Pierce's Disease. blush) wine. According to the Geilweilerhof (Genres) international database it has the synonym name Early Fry. Minnesota. Recommended as a (female pollinate) tablegrape variety suitable for use in the Southern States of the U. usually ripening at the same time as Redgate with high (20%) fruit sugars. GALIBERT 261-12: Reported as a French/American V. FRY: Complex bronze V. Wine requires malolactic fermentation in order to reduce high acidity. FRY SEEDLESS: Red. Although less flavorsome.A where it usually ripens with high (21%) fruit sugars over the whole season. Pruning to 40-50 buds recommended. USA.FREDONIA: Very winter hardy native American labruscana hybrid red wine grape similar to and regarded as a close relative of the Concord grape.rotundifolia (i. F (ca -35 C. Susceptible to Powdery Mildew disease.S. Excelsior. Riperia 89 x Landot 4511 (Noir) french/american hybrid variety released by the U. One of the parents of the Bath and Van Buren hybrid grape varieties and useful as an excellent table grape.

Suitable for white wine production. productive vine derived from a (Moore's) Diamond and Muscat Hamburg variety cross. Reported as derived from an Aramon x Unknown V. Muscadine) cultivar. Usually ripens two weeks after Concord. Vigorous. hardy and very productive in New York. Variety reported as suitable for growing in Maine. often until mid-April. Ripens a little later than Concord. Eleven Point varieties. Once very popular in the Midi region of southern France. Complex variety derived from a Chancellor x (Le) Subereux cross. when frozen. mixed berry size on the cluster during ripening. black-skinned grape on large. Has early budbreak and so in danger of frost damage. Derived from a Captain x Terret Monstre cross.rupestris cross. Recommended for red wine. have a taste flavor reminiscent of blueberries. ie. large blue-black skinned table grape similar to the yellowfleshed Himrod.labrusca/vinifera/aestavalis seedling. USA. . This red wine creating grape needs Mediterranean-style heat to perform its best and is most suited to the Southwest U. Listed as usually ripening in late mid-season. Considered to be an extremely high-quality. but can make intense semi-sweet aromatic wines in good years. GANZIN 1: Has synonym names Aramon Ganzin and Aramon Rupestris. Vitis riparia vine used as a rootstock. winter hardy to about -15 deg. Medium size. Vigorous. GLENORA: Derived from an Ontario x Russian Seedless cross. GLOIRE DE MONTPELLIER: Has over 20 synonym names listed in the Geilweilerhof Database (above). GOLDEN ISLES: V. seedless. GOLDEN MUSCAT: Hardy. Is sibling of the Bokay. Derived from a Fry x Georgia 19-6 cross. F (-26 C). Muscadine) variety.rotundifolia (ie. compact clusters introduced in 1947 by the Missouri State Fruit Experiment Farm. Tendency to have high acid content in cool climate regions if not fully ripened by mid-late October.Has synonym name Cadillon Dore. Dislikes drought conditions. GEORGIA 19-43: Complex V.rotundifolia (ie. GARONNET: Has synonym name Seyve Villard 18-283. where planted in Oregon. it is capable of producing a fairly light-colored wine. Reported to be a a white-skinned grape cultivar. Reported to be subject to bouts of "millerandage". GASCONADE: Has synonym name G-1013. GOFF: Has synonym name NY 797. Developed from an unknown V. producing dark reddish-purple skinned fruit that keep extremely well. Susceptible to the mildew diseases and will need several treatments. Productive.S and Texas. Generally ripens during mid-late October giving berries that. juice and tablegrape use. Released about 1901 for use as a tablegrape.

prolific and the fruit reportedly ripens one-two weeks before Concord. Does not ship. ripening before the latter cultivar in New York. HERBERT: Derived from a Carter x Black Hamburg cross. Fruit quality is low. Capable of being an attractive ornamental plant in the southern tier of States of the USA and Mediterranean rim of Europe although difficult to propagate from cuttings or grafts. Markedly vigorous in growth the vine is self-fertile. Is one of the parents of the Buffalo grape found on decreasing acreages in British Columbia. HERBEMONT: According to the Geilweilerhof database (see above) has several synonym names including Warren. HEADLIGHT: Reported to be a variety derived from a Moyer seed x Brilliant pollen cross breeding by T. HERMANN: . Munson about 1895.S. Prior to 1890 the subject variety had the synonym name Hartford Prolific. V. Reportedly needs well-drained soil containing high humus content for best results. Vigorous.rotundifolia (ie. Named after Nicholas Herbemont who had developed this grape in S. humid summer regions such as the Gulf States of the U. and is listed by Hedrick (Grapes of New York. the other parent being an unknown variety. Muscadine) self-fertile variety.vinifera.A. Is resistant to fungal diseases encountered in hot. Carolina around 1790. it was claimed to be almost the equal of the Delaware variety.Y. Disease resistant and productive. HARTFORD: Variety once extensively grown in New York. Thought to be a hybrid cultivar derived from a vinifera and aestivalis vine (ie.V. pack or keep well. Connecticut. usually ripening in mid-late season. 1912) as a complex V. Vine is vigorous. Is the result of a Couderc 1613 x Dogridge variety cross. similar to those of the (possible) clonal relative Black Spanish cultivar above.labrusca.GRANNY VAL: Bronze V. Derived from a Fry x Carlos cross. too foxily unpleasant to eat. HARMONY: Female variety almost exclusively used as a moderately productive rootstock for grapevines grown in the Gulf States of the southern U. deriving from a chance seedling found (around 1849) in West Hartford. ripening very late in the season to give reddish-black to brown skinned berries once popular as a tablegrape.A. "Borquiniana" species) chance crossing. productive and moderately winter hardy cultivar suitable for cool climates such as the Finger Lakes region of N. Also reported as resistant to Pierce's Disease. (has poor coldhardiness) requiring a long season to do so. State. rated mediocre by some. V.S. good (16%) fruit sugar content. in flavor. Seldom ripens properly in cool climate regions. producing medium to small dark-red/purplish-black fruit. Very heavy productivity. Normally resistant to Pierce's Disease but has shown that it can act as host to the bacterium.bourquiniana specimen vine. Canada and elsewhere. Was commonly used to create white or rosé wines. Reported at that time to have Isabella as one parent. although it had been grown in Georgia before the Revolutionary War under the above synonym name.

HOWARD: Reported to be a complex V. Canada. Muscadine) cultivar derived from a Scuppernong x V. usually ripening by early September. HIMROD: Seedless grape released in 1952 and fairly widely grown in Western New York. Currently under test for use as a white wine grape in Ontario. Derived from a cross between Ontario and Sultanina. Is also used for white wine production. Reported to be vigorous with a thick. edible skin. Has synonym name Geneva White 7.rotundifolia (ie. blackskinned berries susceptible to cracking and rot. HIBERNAL (WEISS): No other details other than this variety. Has good resistance to Pierce's Disease and is recommended for tablegrape use.V Munson developed (1905) variety was derived from a complex Cynthiana (lincecumii.S. Does not flourish in limecontaminated soils. Also recommended for juice production. vigorous patented white-wine hybrid grape variety derived from a Seyval Blanc x Schuyler cross. although some taste experts have noted labrusca and hybrid aromas in some samples. The pedigree indicates a degree of possible resistance to Pierce's Disease. Usually ripens during early to mid-October with bunch rot problems in some years. this T. 1912). Very winter hardy. Can be used as a tablegrape that some say lacks quality or claim to make a wine of indifferent quality that oxidizes rapidly.A where it usually ripens in mid-late season with good (16%) fruit sugars. Recommended as a deliciously flavored tablegrape and raisin producer. Sparsely grown. Has synonym name Georgia 3. it is apparently presently confined to a few acreages in Missouri. labrusca) cross with the relatively obscure V. Ripens very late in the season to give small. HUNGARIAN: Winegrape cultivar recommended for growing in Saskatchewan.rotundifolia (ie. rotundifolia cross. HIGGINS: Complex pink to reddish bronze V. Canada and in Central Europe. Grown in the Southern Gulf States of the U. Muscadine) female pollinate cultivar derived from a Yuga x Unknown white male pollinator cross.According to Hedrick (Grapes of New York. HUNT: . Some reports claim it makes a slightly superior red wine to the Norton variety. productive. HORIZON: Productive. (1996). May be synonym for the Okanagan Riesling variety. Recently released. Said to be vigorous. developed in Germany. is derived from a Seibel 7053 x Riesling cross and has the synonym names Geisenheim GM 322-58 and Hybernal. aestivalis. hardy and very resistant to phylloxera. this variety originated about 1860 from a seedling of Norton. HOPKINS: According to the USDA database. Claimed to produce pleasant apple peel flavors in its wine.lincecumii Post Oak 2 variety. from the Geneva Research Station of W. New York.

Muscadine) female pollinate variety derived from a Flowers x White Male#1 cross. Also may show poor sets with unevenly sized berries. where it is named Fragola.S. INTERLAKEN: Derived from the same parents as Himrod. Berry splitting can also be a problem. doing particularly well when trained against walls or buildings. A selected "bud sport" cultivar is currently grown in California under the name Pierce (has synonym name Royal Isabella). Grant. the other being Concord. dry. ISABELLA: Moderately cold-resistant American labruscana grape grown on limited acreages in New York state for use as a tablegrape and in varietal and sparkling wine blends. former province of Yugoslavia and as Izabella in Hungary and Georgia CIS). Carolina around 1816 it was . this hybrid seedless variety is mainly recommended for use as a strongly flavored table or raisin grape. Flavor is considered to be the finest of all labrusca grapes and the mild "foxy" flavor allows use as a varietal white wine and in sparkling wine blends. In cooler areas it is hard frost sensitive.A. Vigorous with good quality grapes in warmer regions. This historically significant variety has over fifty synonym names (see Geilweilerhof database in the Foreword section above) as a result of its post-phylloxera popularity in the late 19th century. Usually ripens early with good (17%) fruit sugars. jelly. (such as Seksarda in Croatia. Capable of producing a white wine. America and elsewhere.rotundifolia (ie. HUSMAN: American labruscana cultivar developed by T.Black V. Also is an excellent table grape with long bunch storage capacity. Reported as ripening later than Concord. Thought to be derived from a native Vitis Labrusca grape of N. sandy or gravelly soils. Munson and recommended by some as suitable for planting in Kansas. Also found in eastern Europe under a variety of alias names. having some ageing potential. Currently not recommended because of its somewhat weak. V. Currently grown in some quantity in the Pacific northern coastal regions of N. Recommended for growing in the southern states of the US for use as wine. jam. N. NB: An american database has the Naples variety listed as having the alias name White Iona. Still grown in cooler regions of Italy and Australia. Diana O. suitable for blending. IONA: Native American hybrid variety (ie.S. America and an unknown european vinifera probably created by random pollination as a result of the 18th century attempts to establish European vines in the U. Reputedly discovered in Dorchester. W. Texas and other south-central States of the U. Mars or Vanessa varieties as better tablegrape substitutes. Marginally cold hardy and very susceptible to mildew diseases. Historically interesting as one of the parents. coldpressed juice or tablegrape. of the Diamond variety. unproductive characteristics. so much so that some recommend the Reliance.P) released for use as a wine/table grape in New York State in 1864 by Dr C. A selection with the name Albany Surprise is now grown in New Zealand. requiring care in cultivation in that it needs deep. Usually buds late May and ripens by late August.

JANEBELL: Bronze. with good fruit (19%) sugars. Currently being selectively removed and replaced by varieties that lack the "grapey/foxy" taste and flavor of this grape although it still has its admirers. JANESVILLE: Reported as thought to be a V. resulting eventually in the disease and pest resistant french-american and rootstock varieties of modern times. Fully ripens a little earlier than Concord. Missouri. Currently listed as an American labruscana derivative).Y. Muscadine) variety patented by William Ison of Griffin. fungus prone regions of South America. as a female pollinate. self-fertile V.rotundifolia (ie. strawberry/boysenbery-like flavored wine where those techniques are practiced. normally ripening in mid-late season when dry-scarred. Very productive. Also found in Australia where it has the synonym name Kittredge. if dry-scarred.labrusca/riperia variety allegedly derived from a Hartford x Clinton cross in Wisconsin around 1860. the wife of Col. created by Hermann Jaeger of Neosho. Still widely grown in Brazil and other hot. One of the most deeply colored "tooth-stainers". Carolina for use in creating a red.rotundifolia (ie. Highly vulnerable to Ozone gas pollution which causes diminished vigor and productivity. Vigorous and productive with excellent cold-hardiness. IVAN: (No information on this grape yet other than it is an Oregon State chance seedling suitable for wine or juice. Ripens in late August-early September. resulting in a popular. to give medium-small size dull-black berries that can produce an indifferent red wine. an influential nursery owner established in Flushing. Should be planted in deep. N. Muscadine) variety. well-drained soils or grafted on a vigorous rootstock such as "3309". ISON: Black. between the native Vitis Lincecumii and Rupestris species. Georgia. It is still grown in quantity in Brazil and other fungus prone regions of South America. An example of random hybridization involving only N. USA. it could be used to produce cross-pollinated seeds between American species and Vinifera. although it colors much earlier.promoted by William R. IVES (NOIR): Early 19th century American labrusca grape discovery used to produce red wines strongly "foxy" in flavor. JAEGER 70: American variety derived from an early 19th century cross. Modern winemaking techniques have succeeded in eradicating the agent responsible. American vine species that resulted in a successful wine is the Norton grape. George Gibbs. normally ripens uniformly in early to mid-season. dry. Prince. . Played an important role in the development of hybrids because. Reported to be disease resistant. and named after a famous "southern belle". self-fertile V. varietal wine. humid. Very productive. Claimed as best black pollinator and is currently (1998) grown by a family winery in N.

suitable for table. Claimed as hardy to -35 deg. (ca -38 C.A as a tablegrape. Extraordinarily vigorous vine that establishes early and heavily bears fruit at a young age.e.rotundifolia (ie.labrusca variety that is reported to be a Concord O. Reported as derived from a Higgins x GA 19-11 cross.rotundifolia (i. Not to be confused with a similarly named V. Recommended as suitable for growth in US deep south (MARECHAL) JOFFRE: Early variety with moderate vigor growth and yield used for creating red-wines. seeded V. very productive and quite cold hardy. Ripens early in season with small clusters making it a poor tablegrape choice. Is claimed to be the latest ripening cultivar of the species. Variety is recommended as suitable for winemaking. F. Reported by some to be a Kuhlmann hybrid closely related to Marechal Foch. Disease resistant. Reported to be of excellent quality. Muscadine) female pollinate cultivar. Flavorful as a sweet table grape and makes excellent red juice suitable for wine. KATELIN: Cultivar reported by independent breeder as derived from a Concord x Muskat (?) cross. Reported to be a Osbu x Baco Noir cross listed as an American hybrid developed by the late Byron Johnson of Ohio. with some susceptibility to Black Rot. KISHWAUKEE: . KAY GRAY: Elmer Swenson patented American labruscana. Others point to ampelographic differences and regard it as an "Unknown ID" variety.vinifera flavor. with high (21%) fruit sugar content. Currently grown on limited acreages in South Dakota.P derived cultivar with the synonym name Big Concord. Requires wet scar. Claimed to be hardy to -40 deg. Muscadine) variety. F. Has unfortunate susceptibility to Downy Mildew. KING OF THE NORTH: Very winter-hardy (-37 deg. Some use it to make a labrusca-style white wine that has the reputation of easy oxidation. Ripening around a week before Catawba it is moderately winter hardy with a V. released in early 1980's.) and usually ripens in late August where planted in Oregon. Ripens around midlate September. (ca -42 C. KEUKA: Reported to be an early ripening variety created at the Geneva Institute of New York from a Chasselas Rose x Mills crossing. juice or white wine use. JOHN VIOLA: Blue-skinned. KEE WAH DIN: Sometimes referred to as Kah Wah Din. Recommended for use in the Southern States of the U. Very vigorous. Has some ampelographic resemblance to the Delaware variety. heavy bearer. JUMBO: Complex V. so it is not high on commercial growers recommendation list.S.).riparia variety recommended as tablegrape.JANET: Bronze female pollinate V. F) labrusca cultivar.

LADY PATRICIA: (No other details other than this cultivar. Derived from a Seibel 6468 x Seibel 6905 cross. L'ACADIE (BLANC): (aka Habitant Blanc). Berry splitting or Botrytis have not been observed even under wet conditions. Sensitive to Mildew diseases. Wine reported to be very similar to that of Seibel 6905. white dessert wines similar to. early to mid-October ripening grape developed by Geneva Research Station in Western New York. LAKE EMERALD: Developed for resistance to Pierces Disease it is now mostly used as a rootstock in Florida. LAROUGE: Reported to have the synonym name Seyve Villard 12-327. Canada. LA CROSSE: Has synonym name Elmer Swenson 294. Described as making a germanic character wine reminiscent of Vignoles or Riesling that has received very favorable reviews in a sweet version. Was the first hybrid cultivar released by the University of Florida at Leesburg. Is result of a St. Winter hardy with trunks surviving temperatures of -36 deg. Has low to moderate disease resistance requiring standard spray program. having been derived from the same parent cross. Vine is fertile but irregular. Vee-trellis support is . Needs cool climate temperature conditions for best results.S. Dakota and elsewhere in the Upper Midwest U. Himrod. F. Brix sugar content but has proved disappointing in recent Louisiana trials. (see above). Technically known as cultivar V53261 created by the Ontario Horticultural Institute in Ontario. or blend with neutral wine(s). but milder than. is the result of a Seibel 14665 x Seyve Villard 20-365 hybrid cross that ripens around mid-September and has the synonym name of Illinois 182-1). Requires rapid cooling at harvest.(No details other than this variety is recommended to Minnesota growers as a hardy tablegrape). Productive and vigorous in Florida it will test to 19. F) American hybrid suitable for white wine or juice use. LAKEMONT (SEEDLESS): Hardy. (approx -38 C). Successful varietal white wines have been made in dry and semi-dry styles. Currently grown in Wisconsin. Suitable for making sweet. Moderately winter hardy white wine producing grape ripening around late September. Derived from a (MN 78 x Seibel 1000) x Seyval Blanc cross. S. LA CRESCENT: Has synonym name MN 1166. recommended for disease resistance in the State of Arkansas.riparia x Muscat Hamburg) 1988 patented cross selected in 1992. Also recommended as a tablegrape. latter variety is unknown V. Claimed to have superior harsh cold temperature resistance over its Seyval parent. Ripens for harvest around late September in Minnesota with sugar levels that can reach 22-27 brix and high acid. Ripens mid-late season with sugar content as high as 19-21 brix.5 deg. particularly Powdery Mildew in wettest years. Pepin x Swenson 6-8-25 (ie. Patented cold hardy (to -25 deg.

Very vigorous variety with good cold hardiness to about -20 deg. an english botanist. 28 C). New name for French hybrid Seyve Villard 23-512. Some consider the wine to be superior to Foch because of more distinct berry aromas. Vigorous and moderately hardy for a vinifera hybrid . Landot 244 x Eger 2) as parents. Has synonym name Rogers 9. Reported as derived from a Seibel 5455 x Seibel 8216 cross. White Chasselas) cross. L'AMBERTILLE: White-wine producing variety grown on small 1 acre plot in Finger Lakes region of W. Requires pollination. Released about 1862 the variety was named in honor of John Lindley. Regarded as the best of the red-skinned grapes originated by Rogers although defective in being self-sterile and possessing a lack of adaptation to many soils. Marechal Foch below. Used to make a dry wine. LINDLEY: Result of a Carter x Chasselas Blanc (ie. Market demand thought to be hampered by lack of name recognition. Extensively grown in the Alsace region of France where it is known as "le medicin du vin" (or "wine doctor") for its ability to increase the color intensity of a red wine (eg. New York. it has shown problems with Pierce's Disease and uneven ripening of fruit on the bunch and is no longer on the recommended list for Florida. However. LANDAL: Has synonym name Landot 244. Mainly used for making fruity red wine of mild intensity that ages well and has had international medal recognition. Zone 4 with some susceptibilty to Downy Mildew . Also extensively planted in the Northeast and Midwest USA.V.S. LAST ROSE: Is the result of a Armlong x Jefferson cross developed by T. although derived from same cross. LIBERTY: Is a hybrid bunchgrape once considered suitable for use in Florida and the Gulf States. Pinot Noir) without perceptibly altering the quality. F (ca. Claimed by some to possess moderate resistance to Pierce's Disease and is successfully grown in several middle-latitude states of the U. LÉON MILLOT: (Pronounced "lay-on mee-oh"). Usually ripens during mid-October for use as a tablegrape. Also known as Millot.A. Munson. Reported as prolific producer female cultivar ripening around mid-late September in Tennessee. LATHAM: Presumably a complex V. Cold-hardy French-american hybrid variety with complex French/American hybrid cultivars (ie. Reported to have late bud break and early maturity in U. Canada.recommended for this moderately vigorous cultivar successfully grown in Nova Scotia.S. Best harvested at pH 3. LANDOT NOIR: Has synonym name Landot 4511. Earlier (September) ripening french-american hybrid red wine grape than.4 and 19+ Brix in warmer climates if Carotenecaused discoloration is to be avoided.rotundifolia (ie. Muscadine) cultivar.

Developed by Elmer Swenson in 1980 and released around 1994 this harsh-cold (to -40 deg. LUCIE KUHLMANN: Kuhlmann french-american hybrid suitable for producing red wine. Ripens early and evenly. Munson. USA.but susceptible to mildew diseases. Munson developed (1902) variety. Acidity is moderate. indicating a need for irrigation in dry years. Ships better than Concord. other than susceptibility to easily controlled anthracnose. Ives (Noir)).labrusca.rotundifolia (ie. Ripens in mid-season to give large-medium dark brick-red skinned berries that keep and ship well. V. . Recent reports indicate some sensitivity to drought conditions.bourquiniana cultivar Salado x Pense cross. Current custom is to blend it with Prairie Star wine.V. Very vigorous cultivar ripening early to mid-season. Very resistant to Rot or Mildew diseases. Recommended for use as a tablegrape or rootstock. Disease resistant. rarely exceeding 20 brix sugar content.champini. Recommended as a tablegrape. medium-large black-skinned berries. Grows well in limey soils and hot climate to give round. F (-22 C).champini unreported variety 1893 cross by T. Reported as vigorous. Muscadine) cultivar. LUCILE: Synonym name of Lucille. V. LORETTO: (No other details as yet other than recommended as a disease resistant tablegrape suitable for planting in Arkansas). LONG JOHN: (No other details other than this cultivar is a Big Berry x Triumph hybrid cross and recommended as disease resistant in the State of Arkansas).V. Is a hardy female pollinate. Vitis hybrid vine derived from a Wyoming x Unknown cross. so needs growing near suitable pollinator (eg.rotundifolia (ie. LOUISE SWENSON: Has synonym name ES 4-8-33. Reported as cold-hardy to at least -15 deg. Its main modern use appears to be as a parent in cross-breeding and a favorite of some home gardeners.) LUKFATA: Reported as derived from a Moore's Early x V. susceptible to cracking. (No other details as yet except a recommendation for tablegrape use.) tolerant variety is a cross between ES 2-3-17 and Kay Gray. F. Similar to Caco. LOMANTO: Derived from the complex V. winter-hardy T. Wine is described as well-balanced and mild. the fruit ripens around mid-season with a long hangtime. ripening at the same time. LUOLA: Presumably a complex V. Muscadine) variety. Can be used to create a light-bodied white wine described as without negative hybrid characteristics and possessing a delicate and floral aroma. LUCIDA: V. with a taste reminiscent of Gamay profile. Vigorous producer of medium-size red berries that are juicy but thin-skinned. Highly disease resistant cultivar compatible with the alkaline black-waxy soils of Texas.

A. Needing good fertility it ripens in mid-season. (ca -29 C). reported using an American riparia-rupestris hybrid variety as one of the parents but. it is currently recommended for growing in the Southern and Gulf States of the U. Noted for producing somewhat light. Claimed as resistant to Pierce's Disease.e Muscadine) cultivar derived from a (Thomas x Scuppernong) x (Topsail x Tarheel) cross.S. particularly with fruit-rot. Used to make sweet white wines with floral flavors in the South-East and Gulf States of the U. Not recommended for large-scale commercial use.P. a Gamay based french-american hybrid developed by his father-in-law. Blue/black berries are reported to be subject to severe shattering.S. variety. Grows well in sandy soils. Similar to the latter relative except that it bears very large clusters. Having good resistance to the usual diseases. MAGOON: Complex V. (No other details as yet other than recommended for the Pacific N.W. but has good resistance to Pierce's Disease. It can currently (1999) be found in certain U. Produces berries with light-dark red skins. although Hedrick ("Grapes of New York.rotundifolia (ie. wines described as having a "Burgundian" character. the hybridizer.S. MCCAMPBELL: Vitis hybrid reported to be a bud sport of Fredonia released in 1961. it normally ripens in early September. is recommended as a wine (or tablegrape) cultivar. confusingly. Kuhlmann. Short season french-american hybrid small-cluster grape with hard-cold tolerance to -20 deg. self-fertile V. open clusters. triple in size. Has synonym name North Carolina 60-60. region of the USA). Once fairly commonly grown in the Northeast region of the USA.rotundifolia (i. though regarded by some as having little merit because of its poor keeping ability. others argue that he instead somewhat misleadingly used the Oberlin 595 S. Has synonym name Kuhlmann 188-2.LUTIE: According to the Geilweilerhof database (above) this cultivar is classified as a North American V.A for use as a tablegrape crop. Prof. Usually ripening in mid-season with 15% fruit sugar content. Reported to be very similar to Fredonia. Usually needs the help of carbonic maceration or hot- . Labrusca derived from the Dracut Amber O. Generally ripens about a week earlier than Concord.P. developing such strong foxiness of flavor and aroma after a few days as to be scarcely edible. No other information as yet. in the cross with Goldriesling that created the offspring cultivar. North Central states where it is claimed to make a better showing. 1912) lists it as a chance seedling found in Tennesee around 1885. Muscadine) self-pollinating cultivar derived from a Thomas x Burgaw cross. yet deeply colored and strongly varietal. MARECHAL FOCH: (pronounced "mar-esh-shall-fosh"). MAGNOLIA: Is a complex bronze. but may need grafting for use in heavier soil types. LYNDEN BLUE: Very early ripening seeded variety with large berries in small. Has some disease problems. F. often low in sugar and flesh is pulpy in Oregon.

Recommended for making a ruby-red wine of complex nature. Appears to have promise for growing in the Upper Midwest/North East USA and N. Ripens with high sugar (26. Also known under the name Foch. Some describe labrusca flavor profile as similar to the Concord.8ft spacing between vines is recommended. (See above). Ripens in mid-season. Vigorous and very hardy in all but the coldest winters. Hardy. MARS: Largest of the seedless blue berries in medium clusters. orderly growth formation requiring minimal spray protection. Less foxy than its parent it was often mistaken for the Niagara variety although it reportedly does not keep or ship well. Claimed to have high resistance to Pierce's Disease in Texas . Canada plus parts of northern and eastern Europe. bears heavily on long arms .1 Brix) and moderate acidity (1. One of only two seedlings selected in 1994 and had patent application in 2005. Newly released (1996) variety by W.E. early variety with moderately vigorous productivity. with a touch of yellow. it bears a striking resemblance to Isabella. Promising results have been reported for Arkansas. Ripens in mid-September as a mildly fruity berry. it ripens around a week earlier than its parent to give a medium size berry that has a light-green. Slipskin berry has mild "foxy" flavor and moderate disease resistance. Indiana. skin. Reported to be shy bearer on short arms. MARGUERITE: Reported to be a Post Oak 2 x Herbemont cross suitable for winemaking. F (approx. this cultivar was developed (1989) by the U. Hard frost resistance to -36 deg.19%). of Minnesota Horticultural Center from a MN 1094 complex hybrid x Ravat 262 cross. MARQUIS: (Pronounced "mar-kee"). pronounced tannins and desirable fruit/spice notes on the nose and palate. Normally ripens in the mid-to-late September timeframe. developing a rich Labrusca flavor if left to ripen on the vine. Due to the popularity of competing varieties it was gradually displaced and now sparcely grown.ten years infection free. MARTHA: Seedling of Concord introduced around 1868. Claimed to have very good resistance to Black Rot and the Mildew diseases aided by its open. -35 C) without serious injury. although the berries . New York's Geneva Research Station from a cross between the Athens and Emerald (Seedless) grapes. Introduced in 2006. Self-fertile. seedless. a few days before Frontenac.F?). MARQUETTE: Has the synonym name MN 1211. One report claims a possible susceptibility to pre-veraison berry splitting in certain unspecified conditions. Large cluster. Michigan and New York. released about 1867. Recommended as good tablegrape for Oregon.pressing to enhance quality. Does well in heavier soils. winter hardy (to -20 deg. Birds find the small berries very attractive. MASSASOIT: Has synonym name Rogers 3. Reported to be derived from a Carter x Black Hamburg cross. delicate green-yellow skinned berry suitable for tablegrape or white wine production. if at all.

H. dark brownish-red in skin color. The fruit has the peculiarity of being at its best before full maturity. All three are resistant to Pierce's disease. Berries are large to medium in size. all three being resistant to Pierce's disease). Derived from a V. with black skin. it was developed by N. Only succeeds in certain soils.Y. V. very dark-red to jet-black skinned berries when fully ripe than can hang until April. Canada. Missouri. labrusca cross.champini. and reportedly has similarities to the Blue Lake and Conquistador bunchgrapes). developed by N. Used in the production of white-wine blends for sparkling wines in Florida. According to Hedrick. Loomis at a (long closed) USDA station in Mississippi and released at the same time as Miss(issippi) Blanc and Midsouth. the grape claims Pinot Blanc as one of its parents and its off-dry wine versions tend to have the same fruitiness as the parent grapewine product. MISS(ISSIPPI) BLUE: This variety is reported as derived from a Moore's (Early) x Dogridge cross. MILLS: Variety developed about 1870 in Ontario. bunch rot resistant.riparia seedling Taylor x Unknown V. Released by Mississippi State at the same time as Miss(issippi) Blue and Midsouth. Loomis at a USDA experiment station (long since closed) in Mississippi. Tablegrape variety derived from a Carter x Black Hamburg cross. overshadowed by the success of Cayuga (White) and consequent poor market demand. Ripens somewhat later than Concord to give large. moderately productive/hardy. the latter variety being V. MELODY: Productive.Riesling. ripening a little later than Concord.lincecumii varieties reported as created by T.S. that does not require cluster-thinning. Vigorous. MISSOURI RIESLING: Has synonym name Grein 1. rich clay-type soils. MERRIMAC: Has synonym name Rogers 19. at full ripeness having a degree of "foxiness" some find undesirable. MIDSOUTH: (No other information available at present other than it is a hybrid developed for resistance to Pierce's Disease in Florida and other Gulf States of the U. Munson. the latter two varieties being complex V. white wine grape developed by Geneva Research Station of N. cold-hardy. Once . (1997). Has susceptibility to mildew and rot. MISS(ISSIPPI) BLANC: This cultivar is reported as derived from a Galibert 261-12 x (Extra x Marguerite) seedling.H. Released about 1860 it appears to have been commonly grown in the Finger Lakes region of New York State during the late 19th cent. Reported to be poor in quality as a wine/tablegrape. Winter tender and has medium vigor/productivity in New York State. Ripens a little later than Delaware.remind one of Catawba. Released in 1985. seemingly favoring heavy. is an American labruscana variety bred about 1860 by Nicholas Grein of Hermann.A. reportedly from a Muscat Hamburg seed x Creveling cross. Berries are large-medium in size. Currently.

Is therefore a complex V. dark red berries having a foxy flavor. Munson developed Neosho x Herbemont cross. The berries do not keep and must be consumed or used within about a week. MUSCADINE: Is a native American species of grapevine commonly found in the Southern states of the U. Is one of the parents of Swenson Red and La Crosse. somewhat in the manner of Gewürztraminer.riparia. Is one of the parents of the Marquette variety. Reported to be prolific and disease free with small-medium size berries having juicy pulp. with complex parentage that includes V. Virginia. MN 1094: Variety developed by U. Vigorous and hardy to ca. It does not bear its fruit in bunch form but as clusters of single berries (presumably as an evolved strategy against the fungus rots so common in humid regions such as its habitat) that drop from the clusters when ripe. MUNSON: Reported to be the result of a Big Berry x Triumph cross. MÜNCH: Has synonym name Muench. F.V Munson in 1888 from Herbemont and Neosho varieties and known to be one parent of the complex American/Vinifera St. and spicy. Technically classified as "Muscadinia rotundifolia". light pink) wine reported as being interesting. Because of its lack of soluble pigments it is used for producing a varietal "gris" (ie. MN 78: Cultivar developed by Elmer Swenson for harsh cold resistance. this genus has 40 chromosomes as opposed to the 38 chromosomes of genus "Vitis".V. Blacksburg.rupestris variety. In common with certain seedless . V. Ripens 3 weeks before Concord producing large. Reported as derived from a Fredonia x Athens cross. Released in 1973. and Mexico. Recommended for use as juice or table grape. MONTICELLO: V.commonly grown in the Finger Lakes region of New York and used to occasionally create botrytis affected sweet white wines with no noticeable labrusca taste. MOORE'S EARLY: Reported as a medium vigor but poorly producing Concord x Unknown variety tablegrape cultivar that ripens around 2-3 weeks before the former variety. MOORED: Vitis hybrid cultivar released in 1969 by Virginia Polytech. MRS MUNSON: Is the result of a T.S. Francis cultivar. Native American variety developed by T. Normally ripens around two weeks earlier than Concord and can be used to make a fruity.lincecumii x V. R. Reported as suitable for growing in Missouri. mildly "foxy" wine of good quality. -5 deg. this productive. Possibly the most familiar variety name of this species is the Scuppernong.W.Minnesota Agricultural Dept.vinifera and lesser amounts of several other Vitis species. disease resistant variety resembles Steuben (see below). hybrid cultivar derived from a complex (Fredonia x Niagara) x (Fredonia x Athens) parentage cross.

Girdling before the completion of post-flowering shatter or during bloom is reported to result in a heavier set and subsequent tighter clusters. MUSTANG: Native American V. Hedrick as a found V. through to western Arkansas and Louisiana. Girdling at veraison (when berries begin to soften) reportedly hastens maturity but does not usually increase berry size. Vitis Hybrid grapevine that resembles the Delaware variety having similar aroma and good quality. NAPLES: Has synonym name New York 17594.a "dry scarring" or "cincturing") vine trunks (or canes) to increase berry weight and uniformity at harvest. Often the operation is carried out about a week after post-flowering shatter and should be completed before the berries reach about 6-8 mm in diameter. NERO: Has synonym name Bornemissza Gergely. Not to be confused with a V. black berries that can be turned into a light wine with a "peculiar aroma".k. 3-8 mms) wide. so severing the phloem connections through to the cambium and interrupting the flow of nutrients). Described as thriving on soil containing up to 60% lime and rooting best by the layering technique. Double girdling is normally reserved for varieties having vigorous growth and should not be carried out every year unless the vines are exceptionally strong.vinifera tablegrapes this species requires "girdling" (a.k. Recommended for white wine production. with a dedicated tool. No details as yet other than it is one of the parents of the Valvin Muscat variety.a.V. Very vigorous. Normal practice involves removing a thin ring about 1/10 to 3/10ths inch (approx. Parent Eger 2 seedling was pollinated by Gardonyi Geza.lincecumii variety by H. Ripens shortly after Concord. It is then advisable to reopen the original wound rather than create a new girdle at another location on the trunk. Has some notability as one of the direct parents of the Muench cultivar). NEOSHO: Listed in "Grapes of New York" by U. also a seeded table grape. described as having an "acrid" taste. Legend tells that this technique was discovered by a farmer who tethered his donkey to a vine trunk and observed that the resulting injury to the vine caused beneficial effects for the grower. hardy but with poor productivity it ripens to give small.candicans) variety indigenous to an area that includes southern Kansas. Vigorous with a tendency to overcrop. Hungary.mustangensis (f. Jaeger in Missouri.munsoniana Muscadine species cultivar having the same name. According to the NPGS/GRIN database this vine appears also to have the alias name White Iona. Derived from a Delaware x (Mills x Iona) cross. of conducting material from around the complete circumference of a vine cane/trunk (ie. reportedly used (eg: The Mustang Grape/Wine) to make a sweetened drinkable wine by the addition of much sugar. V. Reported to be a seeded table/wine grape created by József Csizmazia of Kekskemet. most of eastern Oklahoma and Texas. or somewhat poorly from cuttings. MUSCAT DU MOULIN: Has synonym name Couderc 299-35. Bears large fruit. NERON: .

Occasionally used for making semi-sweet wines. it showed good Powdery Mildew resistance. Winter hardy to -16 deg. Good fruit sugar (18%) content. NY 70.0809. Needs "girdling" (a. NY 76. well-balanced red wine with complete tannin structure and distinct pepper and red fruit aromas.E states of the USA.0844.S. NEVA MUNSON: T. full-bodied. The vine is vigorous and productive and tolerant to Powdery Mildew. Vigorous and productive it is sometimes susceptible to leaf phylloxera. this cultivar was released in 1958 and is derived from an (Early) Campbell x Niagara cross. Used almost exclusively as a flavoring grape due to its uneconomical small bunches of tiny berries. Claimed to have some resistance to Pierce's Disease. Currently grown in many countries. Zone 4. Developed by H.(a. NEW YORK MUSCAT: Muscat-type variety.Y. Vines are hardy.k. Ripens in mid-season.17: As yet unnamed variety created from a (NY 33277 x Chancellor) x Steuben cross. Claimed to make a pleasing red or white wine with fairly low acidity. it is reported to be very productive and with good disease resistance. NY 73. Olmo in 1942.24: Currently unnamed variety derived from a Traminette x Ravat 34 cross by the N. In Zone 4 regions it usually matures in mid-season. As a tablegrape it is considered to have excellent flavor. Hybrid variety used to produce a blending wine with reported strong Pinot Noir profile taste. Similar in most respects to the Carlos variety (above). moderately vigorous. with large berries on the bunch. Munson variety reported to be derived from a Neosho x Herbemont cross. Reports from some areas indicate moderate vigor with a tendency to low productivity. Claimed to be vigorous and very productive in U. F. NIABELL: Has synonym name of California L 11-3. Reported to be capable of producing a good floral muscat-flavored white wine. Moderately hardy with loose.a Kuhlmann 296-1).0136. large-berried clusters that have good Muscat profile and little if any labrusca flavor. Claimed to produce excellent.a dry scarring) to counteract tendency to ripen over a long period during midlate season.rotundifolia (ie. Research Station at Geneva. A variation with the name Early Niabell has the synonym name California L 11-2. suitable for wine or tablegrape production. normally ripening in mid-late September. Used to make a vinous red wine with vinifera bell-peppers aroma. Suitable for planting in zone 4 cool climate regions. having synonym name NY 12997.V.k. NESBITT: Black self-fertile V. Downy Mildew may occasionally require control.10: Currently not popularly named this variety is reported to be derived from a Seyve Villard 18-307 x Steuben cross. NIAGARA: . Muscadine) cultivar widely grown in the S. Derived from a Muscat Hamburg x Ontario cross. this variety is more generally recommended as use as a tablegrape.

F (approx -22 C). Ripening at the same time as Concord the small.labrusca Niagara variety (see above). Leaves and fruit require a regular spray program against downy mildew.riperia/labrusca white-wine producing grape with somewhat "foxy" flavor.S. light-green. "3309") for best results. Used to create fruity white wines with strong "grapey" flavor. NY.V. Has synonym name N. Like its parent Concord counterpart this variety requires quite high heat. F. reportedly to -15 deg. south-central states (eg. N. Has good (16%) fruit sugars. soil of optimum fertility and grafting to a good growth rootstock (eg. it first fruited in 1872.I. but also found in dry versions.C 20-119. Similar to the Carlos variety (above). Egg Harbor. Has synonym name Nitodal. Plantings are mainly found in the Eastern and Mid-West regions of the U. NITODEL: T. . Has tendency to late-bud. because of a wide consumer base created after World War II. 288688. Missouri). Reported to be a mid-season ripening wine grape useful for creating red wine. At its best when blended with a neutral wine.vinifera x V. Has several synonym names including Belo Otelo. Parents are reported as Hartford (a cross between Isabella and an unnamed labrusca) and the interesting 19th century Taylor variety. Successfully used in Arkansas for producing red wine and juice. Also recommended as a tablegrape. derived from a Thomas x Tarheel cross. A sport mutation of the V. Reported cold hardiness to -14 deg.Root disease and cold resistant. Grown from seed in Lockport. The vine can also be used as a rootstock. Charvat and Tatar Rizling. V. usually ripening in early-mid season. with deep color and good tannins. Susceptible to powdery mildew disease. Possibly one of the few native American hybrids that will remain popular in the U. where it ripens about 1 week earlier than Concord. Wines are notably free of hybrid variety aromas. NOBLE: Complex black.J). (eg. Muscadine) cultivar. Suitable also as a Table grape. Munson variety derived from a Salado x Pense cross. berries (which physically resemble the Elvira berry) do not ship or keep well. this cultivar is one of the most popular table grapes of Brazil. Widely grown in the S. NIAGARA ROSADO: Has synonym names Niagara Red and P.E and Gulf states of the USA. Having moderate vigor and only moderate cold-hardiness the variety is also susceptible to Mildew diseases. NY.S. usually sweet finished. Romania and France. Geneva.rotundifolia (ie. and in cooler areas of Croatia. Introduced in the Northeast USA about 1882. self-fertile.E USA.0467.S. Derived from a NY65. tinged with yellow. native American labruscana hybrid grape derived from Concord and Cassady American hybrids. At last report small acreages are still planted on the eastern seaboard of the U. Appears to be a distinct improvement available to cool climate growers such as found in the N. NOIRET: Pronounced 'nwahr-ay'.08 x Steuben variety cross initiated in 1973 at the NYS Agricultural Station. NOAH: 19th century (dating from 1869) V.

At that point the short vine section that has sprouted is severed from the layered original shoots and replanted.aestivalis cultivar.A. Virginia. was thought to be derived by chance pollination involving the American aestivalis native species. Vines are tolerant of common fungal infestations and easily protected with fungicides. black-skinned berries resistant to moisture cracking that hang well. Birds find the small fruit very attractive. Reported as derived from a Agawam x Early Daisy cross. Crops are best enhanced with high training. the vine is usually reproduced by using the layering method of burying a short length of a shoot until it sprouts and shows root growth from the buried section. American V. The deeply pigmented. preferably Geneva Double Curtain. NORTH FORK: Has synonym name G-2861.NORRIS: Is a bunchgrape hybrid resistant to Pierce's Disease for use in Florida and the lower Gulf States of the U. DNA analysis carried out in the early 1990's has shown that this cultivar is identical to the Cynthiana variety listed above. and Missouri where it has had over a century-long presence. compact clusters of large. A recent report notes that it was subsequently propagated in 1835 by D. NORTON: This well-known native N. tough. Foliar Magnesium spray application is recommended in Arkansas. Planting in well-draining soils is required if rot is to be avoided. Reported to resist Pierce's Disease for extended periods. that reportedly ripen in late September. Norton of Richmond..S. Is mainly found in the warmer regions of the southeast U. Substantial acreages are now grown in the State of Virginia. aromatic characteristics of the fully ripe fruit used to create this historically interesting full red wine are said to include coffee and spice-like flavor with little or no "foxy" aroma providing problems with both high pH and high titratable acidity are appropriately addressed. Variety released from the Missouri State Fruit Experiment Station in 1947. with the alias name Virginia Seedling. Heavy cropping variety that ripens a week before Concord to give large. N. It has been reported that the Norton1 clone does pair well with the 1103P rootstock in suitable locations. . Notoriously difficult to propagate by the cuttings method.S. However latest reports indicate low resistance to fruit cracking and anthracnose so it is no longer recommended.

Usually ripening around midSeptember. Berries reported to have a Muscat-like flavor. Research Station. ONTARIO: Developed in 1908 at the N. USA and. ORION: Variety derived from a Optima x Seyval Blanc cross. OBERLIN 716: V. Used to produce a tannic.0 pH) soil conditions or sandy soil. Reported by some to be one of the parents of Marechal Foch. i. Quite widely grown in France due to its care-free hardiness. OKANAGAN RIESLING: This "provenance unknown" grape is reported by some to be a cold-hardy native American labrusca hybrid. Brix sugar content. Alternatively. Canada.OBERLIN 595 S. it is currently found on small acreages in British Columbia.e Teleki 8 B developed by the Teleki Research Institute. somewhat rustic red wine with good ageing ability. Has synonym name of Inkameep Riesling. OSBU: Cultivar derived from a Beta x Agawam cross. Propagated for use in Florida and the lower Gulf States of the U. which can then degenerate into labrusca-style flavors if allowed to ripen much further. at around 18 deg. Berlandieri x V.A as a tablegrape. Has synonym name Geilweilerhof GA-58-30. in New Zealand. vinifera variety (see above). According to the U. Hardy variety currently used as a tablegrape. Hungary. Normally grafting is not required. of the Schuyler hybrid cultivar. Riparia cross variety (possibly an imported vine cultivar from the group known under the collective name of Uhudler) normally only used as rootstock.Y.P: Is reportedly a hybrid created from the cross between a Gamay and American riperia variety. Known to have no relationship to the german Riesling V. the other being Zinfandel. Not to be confused with the V. possibly. riparia x Gamay Noir variety reported as quite similar to Oberlin 595 above. the N. of Florida it requires grafting on Dogridge variety rootstock for good growth and yields under alkaline (7. Has achieved some popularity in the United Kingdom as a white wine producer although currently overshadowed by the somewhat similar Phoenix cultivar.W. it is now used sparingly as a white tablegrape because of its strong American labruscana flavor. It in turn was derived from the Winchell and Moore's Diamond cultivars. Can be used to produce a bland varietal white-wine best used for blending although some report varietal success with a short (up to 36 hour) skin contact during fermentation. ORLANDO (SEEDLESS): Is a mid-to-late September ripening hybrid bunchgrape with moderate resistance to Pierce's Disease.vinifera Orion Gris variety. OTHELLO: .S. Its main claim to fame is being one of the parents. Canadian viticulturists believe it to be a V.

SO4 or 5C are recommended rootstocks.Developed Ontario. F. Primary use is as a tablegrape but can make sweet. Early to mid-season fruit maturity. ie. F. Variety shows similarity to the latter named parent. in England. PAM: Bronze. Red-skinned seedless variety having small-medium clusters of small berries. Resistant to phylloxera. chlorosis. PHOENIX: German promising release (1994) with synonym name Geilweilerhof GA 49-22. a pre-flowering spray being recommended. Munson for breeding purposes (eg. Historically interesting as one of the cultivars widely planted in Europe as replacement for vinifera varieties devastated by the phylloxera crisis in the mid-19th century. Recommended for very cool climates and claimed to be very hard frost resistant (to -25 deg. PATRICIA: (No other details other than this is a tablegrape cultivar Soraya x IAC 544-41 hybrid cross allegedly developed in Brazil. Developed by the Missouri State Fruit Experiment Station in 1947. with early-middle veraison. Sensitive to the Mildew diseases. Has direct parentage of Bacchus x Villard Blanc. Used to create a white wine with Muscat flavors. disease-resistant. "Girdling" (a. OZARK PRIZE: Has synonym name G-1925. Muscadine) female pollinate. V. Canada that is vigorous. Vigorous growth. Reported as derived from a Dr. Acreages still exist in France where the produce is used to make a white sweet dessert wine. PINARD: . Not to be confused with a similarly named chance seedling discovered around 1915 in Ontario. The wines mature rapidly and should be bottled early for drinking young.V. see Lomanto).rotundifolia (ie. productive and matures early with a close resemblance to Concord and recommended for planting in Arkansas). Wines have aroma with somewhat pronounced Muscat tone and have taste similar to Bacchus wine. recently. fruity white wine. Mid-early bud break. Reported as a white-wine creating variety cross being planted in the Niagara region of Ontario. Reported as heaviest producing female pollinate with largest fruit clusters. Good winter hardiness. Canada and. Canada in 1859. -32 C) this cultivar ripens very early in northern cool climates. Collier x Sheridan cross. almost with Concord to give large. PETITE JEWEL: Reported as derived from a MN 78 x Canadice cross created by Elmer Swenson.k.a dry scarring) is recommended. PETITE AMIE: Listed as a cultivar developed by David McGregor that exhibits winter hardiness to -20 deg. this cultivar is the result of a cross between the Clinton and Black Hamburg varieties. Has synonym name of IAC 871-41. sweet black-skinned berries that keep well. PENSE: Variety reported as used by T. only ripening earlier.

Is a cross between ES 2-7-13 and ES 2-8-1.V Munson dating from the late 19th century and once popular in eastern Canada where it was used in varietal sparkling. Reported as derived from an open pollinated seed of Merrimac. Usually ripens mid-season. PINEAPPLE: Bronze. with a reported sugar content of 20-22 Brix. Its highly flavored grapes are mainly used to flavor neutral wines toward the Burgundian profile. Reported as capable of making a neutral varietal wine with strong floral nose in some years. Hardier (frost resistant to -25 F ie. Resistant to most of the diseases encountered in the deep south and gulf regions of the USA. usually ripening in mid-late season with good (16%) fruit sugar content. PRAIRIE STAR: Also known by the synonym name ES 3-24-7. Vigorous and productive the variety yields large.labrusca variety derived from a (Hector x Seibel 13035) x (Fredonia x Athens) complex cross. Mainly used in that country to produce a decent table wine. Claimed to have taste profile reminiscent of pineapple.lincecumii derived cultivar. this variety is quite disease resistant other than a moderate susceptibility to easily controllable Black Rot and Anthracnose. black-skinned berries covered in blue bloom that ripen with Concord. PRESIDENT: This variety is a Vinifera and American native Labrusca cross developed by T. similar to Van Buren) some four weeks earlier. PINEY: Introduced by the Missouri State Fruit Experiment Station in 1947. It is currently used to add body and finish to such other white wines as Louise Swenson. Developed by Elmer Swenson in 1980 and released around 1994. -32 C) than Concord it also ripens (ie. PRICE: Reported to be a V.rotundifolia (ie. Still one of the most widely planted hybrids remaining in France because of its reliable productivity. PLANTET: This variety is reportedly the french-american hybrid Seibel 5455 and is thought by some to be related to Jacquez and so not suitable for the New York State Finger Lakes (USA) or other hard-freeze liable regions. Reported as most productive and vigorous. Muscadine) variety. -38 C) tolerant. POST OAK 2: V. Has the synonym name G-135. The vine is notable as easily trained to the vertical shoot positioning system. Harsh-cold (to -40 deg. self-fertile V. F.French-American hybrid. and other. ie. suitable for winemaking. (No other details other than it is a white-wine producing variety developed in France and derived from a Boskokisi x Madeleine Royale variety cross. Lacks much of the "musky" flavor common to many labrusca cultivars and is popular as a tablegrape. The small berry bunches ripen early. wines by the now defunct Brights Winery of Ontario province. PRACHTTRAUBE: Has synonym names Jean Mace and Raisin Superbe. with quality . technically known as Kuhlmann 191-1.

a much lighter skinned grape. saline soil conditions and Pierces Disease (although recent observation has noted it can act as host to the bacterium). semi-sweet or sparkling white-wine blends. french-american hybrid smallcluster grape ripens in late September. Recent (2002) trials suggest that good results in terms of moderating vigor. It is successful in the state of Missouri where it is used to produce a good quality wine with a distinctively Loire-valley taste profile. Prone to bunchrot in humid regions. well-balanced. This cold-hardy (-20 deg. Variety widely grown in the cooler regions of the northeast American continent. RAVAT (BLANC): French-American hybrid with the technical name of Ravat 6 and parentage of Chardonnay and Seibel 5474. Its quality is regarded by some in the northwest USA as among the best of American grapes. REDGATE: . increased yield and good quality result from grafting 10-23B or 10-17A rootstocks to this cultivar. and middle band of states of the USA. winemakers. RAVAT (VIGNOLES): Has synonym name Ravat 51.much the same as Worden.vinifera parent. PRINCESS: Vigorous seedless tablegrape variety popular in California. usually ripening around mid-September. Normally ripens in mid-season. USA. Due to high acid content. including Canada. Currently very popular as a high quality dessert wine because of its restrained fruitiness. Noted for superior resistance to wet. Some stock. late dean of eastern U. late budding. high acid and good balance. Requires grafting to good vigor rootstock for fruit-bud development.S. in order to make a currently light. candy-flavored red wine.champini variety used almost solely as rootstock. RAVAT 262 (NOIR): French-american hybrid grape related to Pinot Noir. RAYON d'OR: Has synonym name Seibel 4986. Produces fruit with high sugar content suitable for making crisp. Noble Rot) infection extremely well and the bunches hang until Thanksgiving in that State allowing production of an exceptionally successful sweet wine. F). Created early in the search for suitable french-american hybrid grapes and is one of the parents of the Vidal Blanc cultivar. RAMSEY: V. is recommended for making white dry. Takes Botrytis (ie. This variety is still grown in the Loire region of France. Has synonym name Saltcreek. Requires grafting to a suitable rootstock and needs careful spraying regime for protection from fungus diseases. Sometimes misnamed Ravat 34. According to Phillip Wagner. Tolerates Black Rot and Powdery Mildew diseases. is planted in the Eastern states of the U. late-harvest and ice-wines. this variety can produce high-quality white wines reminiscent of its famous V.S. Reported to be the result of a Seibel 405 x Seibel 2007 cross. Reported to have Pinot de Corton and Subereux french-american hybrids as direct parents.

and one other 5-acre private plot) . REGALE: Is a vigorous and productive red Muscadine variety.rotundifolia (ie. REGENT: (Pronounced "ray-ghent"). required no spraying during the season and produced a good red wine. report winter hardiness is better than Riesling with frost resistance of at least -16 deg. ROANOKE: V. Wine reported to have good color. Usually ripens mid-to-late season. very sweet with 18% fruit sugar. usually in mid-late season. (ca -27 C. Reported as derived from a Ontario x Thompson Seedless cross and mainly used as a tablegrape. Muscadine) variety.rotundifolia (ie. Muscadine) variety with synonym name North Carolina 59-32. ROMULUS: Has synonym name NY 15291.S. muscat flavor profile. Sugar content tends to be fairly low. female pollinate V. Cultivar with medium-sized berries that ripen in mid-season. Germany. Historically interesting as the first french-american variety import to be introduced into Canada and one of the first. to be planted (1930's by the Urbana Wine Company. The grape is juice rich and color stability is good. France red wines. ROSA: Pinkish-red fruit. USA. Reportedly has fruity. Wet scar for consistent ripening. Bred for disease resistance. Recommended for planting in the Deep South and Gulf states of the U. Muscadine) variety derived from a Higgins x Georgia Seedling 29-49 cross. as a wine or tablegrape. F. about 15 deg. Very hardy French/American hybrid. Growers in Michigan. F) cultivar recommended as seedless tablegrape suitable for state of Oregon (USA). with synonym name Seibel 1000. diluted. Has synonym name of Geilweilerhof 67-198-3. moderate tannins and a fruit aroma/taste profile reminiscent of Rhone. where it is still (10/2002) used by at least 3 wineries.Complex V. RELIANCE: Very productive and winter hardy (-25 deg.rotundifolia (ie. Has complex parentage of Diana Hamburg x Chambourcin cultivars. .) with no protection. ROSETTE: Derived from a Unknown V. Brix. Currently recommended for use in New Mexico and elsewhere as basis for acceptable rosé and red wines. Recommended as best of the red Muscadines for home/pick-your-own growth in the deep south/gulf regions of the USA. a recent (1998) vintage in the Pfaltz.on trial acreages in the Finger Lakes region of New York. later known as Gold Seal of Keuka Lake. Small-medium size pink/red berries on large clusters that can be cold-stored for up to three months.rupestris x Jaeger 70 cross. The wine is reported to have less varietal character than other red Muscadines with the advantage that it appeals to consumers who tend to reject the standard varietal wine. Derived from a Lucida x (Topsail x Tarheel) cross. after Geneva (NY) research station propagation (post-1927). Reported to be very vigorous. Regarded by many as similar to the Noble hybrid cultivar.

vinifera x V. Useful component in certain Port blends.Y. long-season regions it is mainly used to produce a well-balanced. somewhat rustic. Disease resistance is good against tomato and tobacco ringspot viral infection. the berries being large. Has synonym name GR 7 (ie. Claimed to be disease free and much . The vine description possibly indicates a V. loose clusters. Derived from a Buffalo x Baco Noir cross created in 1947. In dry. in order to give good red color/intensity. Formerly briefly known as "Abundance" and currently (7/2004) has name challenge again. Claimed to make good. ripening in late season at the same time as Catawba. Its wine is recommended for blending with wines made from American labruscana grapes.ROUBIDOUX: Introduced in 1947 by the Missouri State Fruit Experiment Station. Reported to be very vigorous and productive with good winter hardiness to -17 deg. blue-skinned. Canada where it has proved to be cold hardy down to -31 deg. RUBIANA: New grapevine released in 2003.k. Reported to lack fruit quality and productive vigor when planted in the Gulf Coast regions of the U. The variety is hardy. F (-35 C).a Seibel 5898). Has some bunch rot susceptibility. "Geneva Red #7").S. RUBY: Reported as a Keuka x Ontario cross developed around the mid-1930's at the Geneva Institute of N. Susceptible to bunch rot in some locations and requires harvesting at lower soluble solids in most years. short skin contact or some carbonic maceration. ROUCANEUF: Has better limited resistance to Pierces Disease than other French/American hybrids. Also known as Seyve Villard 12-309. ROUGEON: (a. vigorous and productive. 1978 variety selection by Elmer Swenson currently (2001) popular and extensively grown in Quebec. Reported to be a teinturier (red fleshed) berry bearing cultivar of low vigor that can produce a neutral flavored wine. Has moderate acidity and superior tannin structure to the Baco Noir or DeChaunac varieties. the fruit growing on large. such as Catawba. Recommended for use in cool climates as a light extract blending wine created by using hot pressing. red wine. SABREVOIS: Has synonym name ES 2-1-9.labrusca crossing history. F. dark-red wine with hybrid "cherry-berry" flavor. Red wine grape currently grown in the Finger Lakes region of New York State and recommended for New Mexico as a hardy vine with somewhat erratic production potential in that it sometimes bears biennially.A although noted as having survived for up to seven years in the heavily (Pierce's disease) infected Meridian and Leesburg regions of Mississippi. Reported as derived from an open pollinated seed of Prune de Cazouls. Found to lack vigor and overbears with poor hardiness in New York State. Usually ripens around 1 week before Catawba. RUBAIYAT: Variety derived from a Seibel 5437 x Bailey cross created and released by Oklahoma State University. Usually ripens in early October. firm. Also used for making Port-type wines.

V. and is used to produce sweet-finished white wines. Munson cultivar (1893) reported as used only for cross-breeding purposes. Mostly confined to the South-East and Gulf states of the U. Salvador (Blanca) is listed by at least one database as commonly found in Spain. if picked early.labrusca. T. First reports indicate that. SALAMANDER: T. Spain and the USA. Reported as cold-hardy to at least -15 deg. Reported to be susceptible to Crown Gall infection. SEIBEL 14: French-American hybrid variety reported to be derived from a (complex V. SELMA PETE: .champini variety derived from a De Grasset x Brilliant cross. V. where it can attain 18% fruit sugar content. Bullace etc. No other details other than it is reported to be a new release from the U. Varietal wine has been reported to age well and improve after 2 years in the bottle.S. SCHUYLER: Is a cross between Zinfandel and Ontario varieties. ripening around mid-season. giving quite acid juice until very ripe. of medium size.V. The juice is sweet with a vinous taste. F (-22 C). Unlike most American hybrids it does not have slip skin fruit. Suitable for Table. Berry is black-skinned. V. Cultivated since 1809. A heavy producer. SCUPPERNONG: Historically notable native american Muscadine bronze grape variant with the usual characteristic "musky/grapey" flavor. SALADO: V. Reported to be very resistant to Pierces Disease.hardier than Marechal Foch or St. although wine was reportedly made by French immigrants from wild vine fruit as early as the mid16th century.vinifera variety.lincecumii cultivar) Jaeger 70 x Unknown Vinifera cross. A 50-50 blend with Frontenac derived wine has been recommended. SEIBEL 405: French-American Hybrid variety. No other details as yet other than it is claimed to have some resistance to Pierce's Disease. Another grape. Croix. Has many synonym names including Hickmans Grape. of Georgia Experiment Station. with red skinned fruit. derived from a Golden Muscat x Teinturier cross. Munson American hybrid variety reported as derived from a Salado x Brilliant cross. medium bodied complex red wine with good tannins not unlike Baco Noir although not as distinctly fruity. SCARLET: Complex V. Currently used in the latter country to enhance the color of Californian fortified Port wines. Severe pruning is needed to keep it from overbearing. It is presently listed as grown on small acreages in Brazil. Romania.riperia. it can make a high-acid. SALVADOR (NOIRE): This red-fleshed grape cultivar is reported to be the popular name of the Seibel 123 hybrid. it is early to mid-season ripening. Derived from a Seibel 14 x Ganzin 1 cross. Juice or Wine production.

Ripening usually occurs around mid-late September. Germany and derived from a Saperavi Severnyi x (Foster x Prachttraube) complex cultivar cross.Developed in California and released around 1989. Currently under test for use as a white wine grape in Europe. yet similar. french-american hybrid white-wine grape. Derived from a Higgins x Carlos cross. disease resistant and suited for most growing sites. Very hardy to -15 deg. SENOIA: Pinkish-bronze colored fruit on self-fertile V. Muscadine) variety. White-wine producing variety. Crisp. fruity dry versions have sometimes been likened to French "Chablis" in aroma and taste. Canada where it is known as the Jost (Geisenheim). often requiring heavy pruning. Currently under test in Europe for use as a white-wine producer grape. . where planted in Nova Scotia. Germany as a moderately winter hardy cultivar derived from parents that include the Saperavi Severny x (Foster x Prachttraube) complex cultivar crosses.k.). Wine is reported to be neutral in taste. recommended for use in New Mexico and other cool-climate areas. Is a french-american hybrid grape that can be used to make high quality white wines of various styles. The pedigree parents are listed as Seibel 5656 x Seibel 4986. this seedless grape cultivar has similar characteristics to Diamond Muscat. A slightly less hardy. with correct nutrition.a dry scarring). Claimed to produce a good light red wine. also suitable as a seeded tablegrape. Wine intensity tends to be perceived as "thin". Created in 1964 at the Viticulture Research Institute. set of varieties are found in the Geisenheim series listed above. Very early ripening. Widely planted in the North-East regions of the USA.rotundifolia (ie. SERENA: No other details other than it is a white-wine producing variety developed at Geisenheim. compact clusters of large Concord-type berries that normally ripen in late September. Fruit has high vulnerability to Botrytis bunchrot. F. Usually ripens in mid-season with good (16%) fruit sugars. a hybridgrape cross sharing Chardonnay as the other parent.a Seyval). SEYVAL (BLANC): (a. Geisenheim. Grown extensively in the colder northern temperate zones of N. Derived from a Herbert x Worden variety crossing. consequently either malolactic or barrel fermentation followed by oak ageing is recommended to enhance quality. Reportedly has extremely vigorous growth. Reported as vigorous.k. (late August). SENECA: Reported to be the result of a Lignan Blanc x Ontario cross. productive needing "girdling" (a. Vigorous and productive. "5BB") is recommended for most sites. Has technical name Seyve Villard 5-276. (ca -26 C. America and Europe. grafting to disease-resistant rootstock (eg. SHERIDAN: American labruscana variety that produces big. This variety also one of the parents of Chardonel. having good body. Moderately winter hardy and is susceptible to Powdery Mildew. SIBERA: Has synonym name GM 6495-3.

this complex American/Vinifera variety was derived from a Muench x Gros Guillaume cross. F. Juice and Table production. USA as a tablegrape. Russia. Currently recommended for growing in Florida. late budding cultivar needing a good site for successful growth. lower if snow/mulch covered. Claimed to have good resistance to Pierce's Disease. Disease resistant and ripens early. Recommended as a juice or table grape for northern cool climates. FRANCIS: Has synonym name G-2496. Introduced in 1947 from the Missouri State Fruit Experiment Station. Has synonym name Meridian 13. Cluster thinning often needed on this vigorous vine whose berries can ripen to 18-22 brix sugar content with good fruit and low tannins suitable for red wine creation. SIRIUS: Reported as derived from a Bacchus x Villard Blanc cross. self-fertile V.P crossing. American quarantine period and can be obtained commercially. SOUTHLAND: Black. Produces small. SOMERSET (SEEDLESS): Selected by Elmer Swenson. Currently used for creating Riesling type wines in Ontario. Good sugar levels (23%) and moderate acidity (6-7 g/l) reported from east european sources. SOUTHERN HOME: V.rotundifolia (i. Canada. Vines have fair mildew and other disease resistance. SOVEREIGN OPAL: (No information on this grape at present other than it is currently grown in British Columbia. Cold-hardy. Has synonym name Moskovskiy Ustoichiviy. this vine is winter-hardy to about -30 deg. Muscadine) derived from a Summit x FLA P9-15 cross. with complex muscat/pineapple flavor. Belarus and regions near Moscow. Derived from a Lady Patricia x Himrod cross and popular as a Concord-like tablegrape.). CROIX: Patented cold hardy American hybrid suitable for Wine. It has successfuly passed its N. Derived from a complex (Perle von Csaba x Amurskiy) x Alpha cross. Successfully grown in Latvia. seedless orange-red berries with good flavor. F.S Midwest. Canada). (ca -32 C. Vigorous cultivar recommended for use as a tablegrape suitable for growing in the Gulf States of the U. NY. ST. S. Plantings can be found in Wisconsin. Reported by growers to be hardy to -30 deg. Also referred to as Skujinsh 675 by some sources.SKUJINA 675: European Baltic States cold climate variety currently undergoing trial by Geneva Research Station. Described as having large compact clusters of .e Muscadine) variety derived from a Thomas x Topsail O.S.A. Usually ripens in mid-season with good (17%) fruit sugar content. Dakota and elsewhere in the U. ST. Small amber colored berries are early ripening. without winter protection. SOVEREIGN CORONATION: Variety developed in Canada and released prior to 1978. Has synonym names Coronation and Summerland 361.rotundifolia variety (ie.

Some trials are currently underway in S. Normally ripens in mid-season with about 20 brix sugar content and 1% total acidity. grapey. cluster thinning is usually necessary. Usually ripens after Catawba to give medium-small black skinned berries that keep well. 190) suggests it is a possible Chambourcin (or Vidal) x Pinot Noir chance seedling distinguished by having no diglusides like the majority of other french hybrids. Used in Ohio to produce wine with mild tannins and elevated acid content best enhanced with french oak flavors. STERLING: Muscadine cultivar widely grown in S. STARK STAR: According to the Geilweilerhof database (see "Foreword" above) this complex V. or other varieties that flower in the same period because it is a female pollinate and so requires cross-pollination. Similar to the Carlos grape above. A private letter (quoted in the book "The Grapegrower". and reported to be a well-adapted "provenance unknown" vine discovered in Missouri during the mid-1970's. Vigorous. Is close American hybrid sibling to La Crosse variety. VINCENT: Late ripening (Oct) harsh-cold hardy red wine grape variety grown in mid-Ohio that is thought by some to be a Dr. V. If the assumption is correct it is a V. (ca -29 C. Easily adaptable to most growing sites. vigorous American native labrusca variety derived from a Wayne x Sheridan labrusca cross. STOVER: .E United States. It must be planted near other grape varieties. ST. productive and hardy it is currently (2002) recommended for growing as a tablegrape in the south and southwest states of the USA (eg.. Hansen release from the Missouri State Grape Research Station at Mountain Grove. vinifera x complex T. L. Finished wine is regarded by some as vaguely similar to a young Italian "Chianti" beverage. Suitable for making fruity white wine claimed to have Riesling/Muscat character.very large black-skinned berries that ripen two weeks after Concord. Found mostly in the Eastern and Mid-West regions of the U. Claimed by the Ohio growers to have some ampelographic similarities to the DeChaunac variety.labrusca/vinifera/aestivalis variety was derived from a Catawba seed x (Norton or Hermann) cross and released about 1892. Dakota and other moderately cold-winter States. or as a good tablegrape.S. STEUBEN: Hardy. eg. F. The consensus ratio of pollinator/pollinatee is about 1 male to 8 female vines. PEPIN: Patented Elmer Swenson propagated variety claimed as cold hardy to -20 deg. 2002. Rombough. Swenson (Red) or its sibling (above). pp.). This blue-black skinned grape is sometimes used to make mild. Arkansas). ST. Munson american hybrid. blush or white wine. Also commonly used as juice and tablegrape provider. No other details other than it is currently used as a tablegrape. Needs pruning to high bud count for adequate fruit production. Usually ripens around late September. only the monoglusides that characterise vinifera.

Muscadine) female pollinate variety. Largely restricted to the southern states of the USA it usually ripens in mid-season and is mainly used as a tablegrape. Is listed as suitable for planting in the Gulf and south-eastern regions of the U. Has synonym name Georgia S. Regarded by some as suitable for juice or jellies. Has synonym name Georgia 37-40. Fruit has up to 23% sugar content.9 x Gar. Claimed to produce juice of intense color and flavor.rotundifolia (ie. Excellent disease resistance. Reported as very productive with high (20%) fruit sugar content.Is a hybrid bunchgrape derived from a complex V.rotundifolia (ie. Very large. Muscadine) female pollinate variety reported as derived from a Lebanese No. Canada.5-5-5.29-49 cross.a dry scarring) is recommended.S.rotundifolia (ie. Is resistant to Pierce's Disease and designed for use in Florida and the lower Gulf States of the U. Mainly used in single varietal or blended sparkling wines.riparia flavor. SUELTER: Pronounced "sool-ter".k. "Girdle" (a. very hardy seeded grape similar to Concord and better suited to Southern U. "Girdling" (a. Listed as extremely cold-hardy sister seedling of the Beta cultivar.S. SUFFOLK RED: Derived from a Fredonia x Kishmish Chernyi cross. STRAWBERRY GRAPE: No other details as yet other than it is listed as an unknown V.A. female-pollinate V. Reported as a female pollinate derived from a (complex V.a dry scar) for consistency. climate where ripening evenly can be a problem. SUMMIT: Red-skinned V. this vine is claimed to be very vigorous. SUNBELT: Patented. Derived from a Fry x Triumph cross.riparia/labrusca?) x Concord cross.vinifera cross created in the United Kingdom. Reported to be unsuitable for the US Gulf coast region (no details as yet).S. Derived from a Fry x Georgia S.P (Aestivalis?) Mantey x Seyve Villard 12-309 cultivar cross.A where it usually ripens in mid-late season with high (23%) fruit sugars.Shuttleworthii O. with large fruit clusters that usually ripen in early season. Regarded by some as the best of the Scuppernongs. (LE) SUBEREUX: Has synonym name Seibel 6905. Small-berried grape cultivar recommended as suitable for growing in Minnesota (USA) and Saskatchewan. SUGARGATE: Black fruited.Supreme cross. SUWANNEE: . Requires grafting on Dogridge or Tampa rootstock in alkaline soils for good yields and growth.A. but not highly recommended as a tablegrape due to a strong V. Muscadine) variety. SUPER HAMBURG: Variety derived from a Campbells Early x Muscat Hamburg cross.k. very heavy producer. SUPREME: Black V.labrusca x V.

-35 C) and disease resistant. Derived from a Luola x (Eden x (Eden x V. self-fertile V. F. Susceptible to Downy Mildew. Orlando (Seedless). One of the most compatible vines used by the hybridizers during the 19th century phylloxera crisis in Europe.Is designed to be resistant to Pierce's Disease for use in Florida and the lower Gulf States of the U. Derived from a Georgia 11-2-2 x Georgia 12-12-1 cross. Used by T. having good Pierce's Disease resistance. Mainly grown in the South and Gulf States of the U. white Icewine) in Minnesota. Black Spanish and Stover bunchgrapes in order to promote good growth and yield on cultivated alkaline soilsites in Florida and the Gulf States.S. Muscadine) cultivar. Mainly used in sparkling wine blends. with high yields of good (17%) fruit sugar content. TARHEEL: Complex V. Claimed by some as capable of making a good rosé wine. TAYLOR: Historically important American (V.S. female-pollinate V. Recently noted as having the best resistance to Pierce's Disease and does not act as host to the bacterium. labrusca x V.k. Has large thick-skin berries of moderate acidity. Berry has strong strawberry-like flavor.lincecumii Post Oak cepagé variety discovered about 1883 in Texas. in the southern states of the USA where it finds main use as a tablegrape. 442 seedling that ripens around early October with about 20 brix sugar content. riparia) variety.rotundifolia (ie. (ca -35 C. Ripens early to mid-season.A where it is recommended as a suitable wine or tablegrape variety.rotundifolia (ie. SWENSON (RED): Red-blue skinned American hybrid variety derived from a Minn 78 x Seibel 11803 cross. SWEET JENNY: Bronze. Reported as species superior in cold-hardiness. TEN DOLLAR PRIZE: Listed by Hedrick (Grapes of New York. Muscadine) variety. Reported to to be vigorous and disease resistant. TARA: Bronze. with a hardiness exceeding that of the St. . Mainly suitable as tablegrape. TAMPA: Commonly used as rootstock for the Conquistador. Ripens early and claimed to be hardy to -30 deg. Munsonia)) cross. Claimed to be very frost (to -30 deg.). Munson as one of the parents in a number of his crossbred hybrids.A. SWENSON WHITE: Has synonym name ES 6-1-43. usually ripening in early mid-season with high (23%) fruit sugars. Recommended as a candidate for the production of Late Harvest and "Eiswein" (ie. F. Elvira and Noah oldline varieties. if "girdled" (a. Still grown on that continent where it is mainly used to produce a sweet dessert wine. Has the synonym name Bullitt.S. Pepin variety (above). very vigorous. Very vigorous variety developed in 1980 and released around 1994 by Elmer Swenson at the Univ. of Minnesota from an Edelweiss x E. and reported as closely resembling the latter cultivar in wine quality.a dry-scarred).V. Muscadine) variety. Is best known as one of the pedigree parents of the Missouri Riesling. ie.rotundifolia (ie. 1912) as a V.

rotundifolia (ie. Muscadine) cultivar. (No other details as yet other than it is attractive to birds and insects). although ownrooted cuttings are reported to show rooting problems and shy fruit productivity in some areas. and other regions. Very large blackskinned fruit grows in medium/large. because of the current acceptance of this hybrid grape. Notable for producing a blue-skin grape with a distinctive Concord-type flavor profile. the wine ages well.ripening white-wine producer variety is claimed to be superior in its balance of sugar. Introduced in 1947 by the Missouri State Farm Experiment Station. released variety derived from a Traminer Rot x Joannes Seyve 23416 cross by Cornell Univ.a NY 65. Vine has moderate vigor. Derived from a Latham x Burgaw cross.533. Ripens about 6 weeks before the latter vine and is hardier. Derived from Baco 45A and Baco 1 and as such is of labrusca/riperia/vinifera ancestry. TRIOMPHE D'ALSACE: Variety derived from a MG 101-14 x Knipperle cross.rotundifolia (ie. This hybrid variety is widely grown in Georgia (CIS) and the wine from it is extensively used in that countries blended red wines. Mainly grown in the Deep South and Gulf States of the U.a Baco 2-16). acid and pH levels to that of the most famous of its parents. State of Virginia trial crops proved to be very resistant to bunch rot after the unusually heavy rainfall of 1996. Small trial commercial and nursery acreages can be found in the Canandaigua and Seneca Lakes area of New York State's Finger Lakes region. Muscadine) cultivar. Early ripening hybrid cultivar gaining popularity in the United Kingdom where it is used as a red wine producer claimed by some to have a winetaste somewhat like a Gamay Noir wine.k. (see above).(generally early to mid-October) . This late midseason .S. requires no spraying against Powdery Mildew but may need a couple for protection against Downy Mildew if season is unusually wet. developing honey and apricot flavors in 2 to 5 bottle years. Suitable grafted roots are recommended by the developers.A where it is recommended as a suitable tablegrape variety with good Pierce's Disease resistance. THOMAS: Complex V. TOLDI: Selected seedling by an east-european breeder. TRAMINETTE: Reportedly a. . Quite cold-hardy.TETRA: Has synonym name G-2918. Derived from a Herbert x Worden cross.13. Newly. Ripens very early in season. Has synonym name Kuhlmann 319-1. bears large clusters and is suitable for cool climates. The acidic white wines produced by french growers from this variety are mainly used for distillation into Cognac Brandy. loose clusters and ripens at the same time as Concord.k. and also has less bitter phenols. suitable for Winemaking. TOPSAIL: Complex V. Recommended as a juice or seedless tablegrape for cold climates. viticulturists. (a. Initially simple. (1996). TOTMUR: French-American hybrid.

Ontario. Winter hardy to -14 deg. ie. VAN BUREN: Very early ripening. Research Station that generally buds in late May. No other details as yet other than it is a cold-climate hardy cultivar whose fruit has been used to successfully create a white wine and is currently (1999) undergoing field trial in Upper Canada. early ripening hybrid cultivar released by Vineland. The fruit is used there to make typical labruscastyle wines (legal since 1992) having strawberry-reminiscent aroma's etc. Susceptible to fungus diseases like Downy Mildew and problems with split-skin etc. Reported to grow small. Canada. F. it needs controls against disease and only grown on suitable rootstocks. Ripens very early with blue-black skin and high sugar content having a mild Concord-type flavor. Listed as a mid-season ripening wine grape suitable for creating distinctively Muscatflavored white wine useful as a varietal or for blending. Fruit should be picked when its Muscat flavors have peaked. developed earlier by T. VALVIN MUSCAT: Pronounced 'VAL van-MUSS cat'. Albans. Suitable as tablegrape or for wine production. N. ripening about 4-5 . Agricultural Station. Very disease resistant. Munson from a Fry x Georgia S. Fruity.k. Geneva NY. synonym name Georgia 9-6-2. seedless berries on medium size compact clusters capable of long hangtime until a hard frost. Not to be confused with the similarly named bronze. UHUDLER: No other details as yet other than it is reported to be a collective name for frenchamerican hybrid varieties currently grown in certain southern Styria and South Burgenland districts of Austria. Well suited to cool climates such as the N. self-fertile V. -35 C) seedless variety created by Elmer Swenson. Has characteristics similar to the Worden variety. Has synonym name NY 62. VANESSA RED (SEEDLESS): Moderately cold hardy. sweet-tasting berries resistant to cracking in wet conditions.29-49 cross that ripens in early-mid season with good (18%) fruit sugars.Y. Canada. is a Concord x Chasselas Musque hybrid cross that has several synonym names including Campbell's Concord and Jossling St.TRIUMPH: This vitis hybrid cultivar. TROLLHAUGEN: Hard-frost resistant (to -30 deg. F (-29 C). F. USA. "Girdle" (a. hardy American Labruscana (Fredonia x Worden) seeded table cultivar developed and released in 1935 by the Geneva.E. used for tablegrape production. Rotundifolia cultivar.0122.01. VANDAL-CLICHE: Popular name for the promising Cliche 8414 variety derived from a Vandal 64 x Vandal 163 1984 cross by a private breeder resident in Quebec. the latter cultivar descended from the Bath and Interlaken varieties. Recently released (2006) from the NYS Agricultural Station. to -20 deg. V.a dry scar) for low to medium production. it was derived in 1962 from a Muscat du Moulin x Muscat Ottonel cross. Is the result from crossing Seneca x NY 45910.

Currently grown in Canada. Has susceptibility to rot in wet/humid conditions because of packed berries in the bunch when ripe. Very vigorous when first planted but growth slows down eventually with suitable pruning. with berries that are high in sugar and acid content if left past maturity. states.riparia) cross at South Dakota State University. Daylight sensitive. Ripens late September. Suitable for eating as a table grape as well as for making . Canada where it reportedly needed no winter protection. Dakota and in some other US and Canadian midwest regions including Manitoba. F. in well-filled medium clusters. with a distinctive "muscat and spice" flavor profile. Ontario and Okanagan. VERDELET: Has synonym name Seibel 9110. B. The vine has some susceptibility to tomato ringspot virus and requires grafting if grown on virus-infected sites. Dakota and other mid-west U. Appears to be a cross between Seibel 4668 and Seibel 6905 cultivars. Listed as ripening about three weeks before Concord.C. Unusual extreme cold tolerant cultivar in that it is capable of low acids (<1%) and high sugars (up to 20%). Requiring a dry climate it is very susceptible to the mildew diseases. The cultivar gives large berries.S. (ca -32 C. This blue-black skinned grape was developed for use in the middle band or south-central states of the U. F (-26 C). regions of Canada. S. or juice production. Has improved resistance to fruit cracking. Recommended as suitable for making crisp labrusca-flavored wine. VEEBLANC: Experimental French-American hybrid developed at the Vineland Horticultural Research Institute of Ontario. Generally buds in late May and ripens around mid-to-late September in New York. but can make agreeable jelly and is recommended by some as a (small berry) tablegrape. Released by the University of Arkansas. Not always completely seedless. Recommended for tablegrape and grapejuice production. Used to create red/rosé wines. Reported to be vigorous with moderate disease resistance.weeks before Concord. Recommended for cool-climate regions it usually ripens around midlate October.) American hybrid developed in 1974 by the Ontario Horticultural Research Institute of Canada.S. VALIANT: Claimed as extreme cold-hardy to -50 deg. VENTURA: Cold hardy to -25 deg. S. Is a cross between the Elvira V.) red wine grape cultivar developed from Fredonia x Wild Montana (V. VENUS: Reported as an Alden x NY 46000 cross. VAROUSSET: Has synonym name Seyve Villard 23-657. Mainly planted in the Finger Lakes region of Western New York state and in the Niagara Peninsula. Riparia variety and Chelois. F (ca -42 C. Vigorous seedless hybrid variety.A. Canada in 1961 from a 1953 cross between the Cascade and a Seyve-Villard hybrid cultivar. Currently grown in Minnesota. it commonly goes dormant around September 1st. cold hardy to about -15 deg. Mostly used in blends.

Claimed by some to show limited resistance to Pierce's Disease (up to seven years) in some southern regions of the US east coast. it has a nuanced "smoky" flavor in the better vintage years that some find reminiscent of Chardonnay. Benefiting from oak-ageing. "SO4" rootstock) for extra vigor when used in certain soil conditions and is reportedly susceptible to leaf burn from copper-containing sprays. floral flavors and good balance.white wine. Best grown on shallow. French-american hybrid grape derived from a Seibel 6468 x Seibel 6905 cross. (ca -20 C. it usually needs cluster thinning to achieve superior results.e: Dry to sweet including late-harvest dessert style and ice wines). Made in a variety of styles . rules attempting to phase-in strict variety limitations. Cold hardiness is not as good as that of competing varieties. Vigorous. Still commonly grown in France for use as a winegrape where it ripens late mid-season and is a fungus disease resistant heavy producer. Currently recommended for planting in Kansas. productive. VIDAL BLANC: Popular late-season (around mid-late September) maturing french-american hybrid white-wine creating variety producing large clusters with fruity. Used mostly for making a fruity. Ripens about 2 weeks after Concord to give lightdark red skinned fruit noted for its late-keeping and shipping abilities into January. Has Dracut O. mild lime-content soils because it has been reported that juice from vines grown on rich soils develops a protein haze during fermentation.).S. F. because of late ripening around late October-early November. the latter variety having the popular name Villard Blanc listed above. Cool region grapes vinified in a Rhine/Mosel manner are said to have a Riesling-like character. VILLARD NOIR: Has synonym technical designation Seyve-Villard 18-315. and Canada. labrusca variety once widely grown in New York. Missouri and Oklahoma. VILLARD BLANC: Has technical synonym name Seyve-Villard 12-375. Does not always fully mature its fruit in very cool regions such as the Finger Lakes region of N. VINCENT: . Still widely planted in France despite E. fungus disease resistant. Also recommended as a tablegrape when fully ripened.P (Amber) variety listed in USDA database (above) as pedigree parent. mildly intense white wine. Derived from an Ugni Blanc x Rayon d'Or cross. VERGENNES: Vigorous. Variety is derived from a Seibel 7053 x Seyve Villard 12-375 cross.U.Y. It is also grown in the cooler regions of the Northern U.(i. moderately productive and marginally hardy old-line nineteenth century American V. 1912) lists it as a chance seedling found in Vermont around 1874. Needs grafting (eg. No other details as yet other than the vine appears to have gross characteristics similar to the Lutie variety. Usually ripens around mid-October. although Hedrick (in "Grapes of New York". Requires sites with long growing season and is moderately cold-resistant to -5 deg.

and ripen a little earlier than. Ontario. WALTER: American/vinifera hybrid variety developed by the prolific New York (USA) hybridizer Andrew Jackson Caywood in the mid-19th century. yellow-tan skinned berries. WILD MONTANA: V. it is currently recommended for tablegrape use. Developed at the Geneva Institute of New York around the mid-1930's. Ripens in early October at Vineland. WAYNE: Reported to be an early ripening cross of the Ontario x Mills varieties. New York mainly for use as a "teinturier-style" blend coloring agent.labrusca/V. with berries that are a little larger than. Limited acreages of this cold hardy variety are grown in the Finger Lakes region of W. USA it is currently listed as having an unknown V. VIVANT: Has synonym name Vineland 63331. WINCHELL: Has synonym name Green Mountain. Vulnerable to fungal diseases. (See above). Ontario. but better than Seyval Blanc. Fruit clusters are large-very large. Reported as developed in Vermont. (No information on this grape as yet other than it is an early ripening variety developed at the Geneva Institute in the Finger Lakes region of N. Suitable for producing full-bodied table/port style wines. giving small. Canada. Its claim to fame now rests on its use in the development of the Dutchess cultivar. Is result of a Vineland 50154 x NY 25681 cross.Very deep red wine grape-cross released in 1967 by the Horticultural Research Institute of Canada at Vineland. Canada). Similar to the Watkins and Yates varieties.aestivalis pedigree. Hardiness slightly less than Concord.riparia variety having synonym name South Dakota 62-8-58.vinifera/V. Needs long growing season to fully ripen. Has some susceptibility to Powdery Mildew fungus. Makes a barely "foxy" red wine suitable for blending or as a rosé varietal. VINERED: Developed and released in 1964 by the Vineland Horticutural Research Station at Vineland. Canada. Ripens in mid-October. Catawba. Reported to be a Brockton x Self clonal crossing. Ontario. WELDER: (No information on this grape yet other than it is a Muscadine hybrid cultivar suitable for wine and juice in Florida). Hybrid cross released in 1983 by Ontario Horticultural Research Institute of Canada. WINE KING: . Productive and cold hardy. Although vigorous and productive this cultivar has not excited much interest despite claims of good white wine (similar to Riesling) production. WATKINS: Reported to be a cross of Ontario x Mills.Y State and is one of the parents of the Buffalo grape found on small acreages in British Columbia.

P. No other details except that the plant might be either a rootstock or winegrape. Reported as early budbreaking.vinifera) cross. YUGOSLAV: Possibly developed by the Viticultural Station at Sremski Karlovci. V.lincecumii x (V.labrusca. Serbia. Not to be confused with a similarly named V. it ripens two to three weeks before Concord. WITT: (No other details as yet other than this variety is derived from a Concord O. Makes very dark red wine some regard as having an interesting flavor. WYOMING: American hybrid vine reported as discovered in N. the vine is vigorous and hardy. WINONA: According to the Geilweilerhof database (above) is a Norton O. WORDEN: Is a 19th century Concord O. Grapes are reported as small.P selection. XLNTA: Is claimed to be a complex V.P offsping. According to Hedrick. similar to Watkins and Wayne. Reported to be the result of a cross Mills x Ontario. V.). USA. Its generally poor wild labrusca flesh and strongly foxy flavor quality does not recommend it. Fruit ripens around 10 days earlier than Concord with med-small clusters of dull/rich amberred skin color. selection. F. . Munson. requiring similar pruning and yield control. This blue-black skinned grape variety is claimed to be resistant to Downy Mildew. heavy yielding cultivar susceptible to leaf spot disease but otherwise with good disease resistance. Grapes of New York. No other details as yet. dark blue in small clusters.rupestris. (ca 32 C.P cultivar and is involved in the parentage of the Edelweiss variety). YATES: Early ripening variety developed at the Geneva Istitute of New York around the mid 1930's. Munson variety developed by R. Reported as a America x R.Derived from a Winona x America cross.W. ZITA: Is reported as a Concord O. Pennsylvania 1861. Vigorous and hardy to -35 deg. Riparia vine found in Montana.W.

Sign up to vote on this title
UsefulNot useful