Beverage

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Black Tea Black Tea

Green Tea Green Tea

Pure Coffee black coffee

Instant coffee instant coffee

Cocoa cocoa

Milk milk

Mineral water mineral water

Soda water soda water

Sparkling wine sparkling wine

Yellow wine; Shaoxing wine yellow wine; rice wine(Shaoxing wine)

White wine white wine

Red wine red wine

Sherry sherry

Methods of wine; absinthe Vermouth

Rum rum

Champagne champagne

White spirit

Brandy Brandy

French brandy cognac

Gin fizz

Martini martini

Cider cider

Whisky whisky

Gin; gin gin;dry gin

Vodka vodka

Five-flavor punch

Cocktail cocktail

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Beer beer

Beer on draft

Draught beer

Black beer black beer

Sprite sprite

Coke coke

Fenta fanta

Ginger ale ginger ale

Orange juice

Cranberry juice cranberry juice

Grapefruit juice grapefruit juice

grape juice grape juice

apple juice apple juice

tomato juice tomato juice

mango juice mango juice

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coconut water coconut water

Coconut water coconut juice

Coconut milk coconut milk

Milk shake milk shake

Almond milk walnut milk

Soy milk soy milk

Energy drink energy drink

National drink

National drink

The national drink

The national drink

The national drink

1. China - White Spirit

2. France - Wine

3. --Russia - Vodka

4. Japan - Sake

5. Korea - Soju

6. England - Whisky (Whisky)

7. Spain - Sherry (Sherry)

8. Portugal Portugal - Port

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A

Age: Since whisky is mostly blended, its age usually refers to how long the youngest base spirit has been aged in oak casks.

Age Statement: This is usually a statement on the label about how long the whisky has been aged, and like Age, the time stated on the label is usually the age of the youngest base spirit.

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American Oak: commonly made of white oak wood, with high levels of vanilla compounds and lactones, and therefore widely used in the production of whiskey.

Angel's Share: refers to the portion of alcoholic liquid that naturally evaporates from aged whisky.

B

Blended Malt: usually a blend of malts from different distilleries.

Blended Whisky: The base spirit is often from a variety of vintages and distilleries, and the ingredients are generally a blend of grain whisky and straight rye whisky. By law, it should be at least 40% straight rye.

Bottled in bond (bonded whiskey): 1, often refers to an excise tax; 2, an American whiskey term, this type of whiskey aging and bottling must comply with the requirements of the Bonded Storage Act of 1897.

Bourbon: The classic American whiskey, often distilled from more than 51% corn, distilled to no more than 80% alcohol by volume, and then diluted with water to 62.5% before being aged in new charred oak barrels.

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C

Cask Strength: a common labeling term, sometimes abbreviated C/S, for whisky bottled directly from oak barrels without dilution. As a result, this whisky is bottled at a very high strength and is generally more expensive.

Charring: refers to the toasting of oak barrels, the most common type of barrel used in bourbon. By charring the barrels will gradually take shape, while giving the spirit a variety of complex flavors such as sweetness and vanilla.

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D

Distillation: The production of whiskey is usually divided into seven steps: malting, milling, fermentation, distillation, aging, blending and bottling.

Double Distillation: Because vaporized alcohol often contains a certain amount of impurities, whisky distilleries often use processes such as double or even triple distillation to obtain a high purity spirit with few impurities. Most Scotch whisky needs to be distilled twice, Lowland Scotch whisky and Irish whisky needs to be distilled three times, through the third distillation of the whisky taste smoother.

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Grain Whisky: Made from grains, it is generally easier to make and more productive, making it a common base for blended whiskies.

H

Highlands: Many people who fall in love with whisky start by enjoying the Highlands of Scotland, where whisky is as strong a regional characteristic as French red wine. Among them, the thick texture, sweet taste, with some peat and salt flavor, is the typical characteristics of most of the highland whisky.

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Johnnie Walker (Johnnie Walker): the world's most recognized whisky brand and the world's largest producer of Scotch whisky. For several years, it has been the world's largest and best-selling brand of Scotch whisky, and its global sales are far more than the second place to stay in the first place.

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Kentucky Bourbon: Bourbon can be produced anywhere in the U.S., though only Kentucky producers are allowed to put the name of origin on the label.

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Lowlands (Lowlands Whisky): Lowlands refers to the Highland Border Fault in the south-east of Scotland, where the whisky produced is sweet and delicate, with a hint of spring water, but without losing the sense of hierarchy, ideal for those who seek the bland, but not boring to enjoy.

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Micro distilleries: newer distilleries that operate on a small scale and do not incur much expense, generally emphasizing quality over quantity.

Mizunara: Japanese whisky casks made from onnara, an oak found mainly in the Hokkaido region of Japan, rich in vanilla compounds and very high in water content.

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Monkey Shoulder: a well-known whisky brand with a funky package - three mischievous monkeys climbing up the neck of the bottle. But the brand name is not about monkeys, as the public might suspect, but is inspired by the action of a brewer turning over malt on the floor.

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Peated: Scotch whisky is best known for its distinctive peaty flavor, which comes from the process of making the whisky.

Pot Still: The pot still is the oldest and simplest distillation equipment, consisting of a preheater, a distillation pot, and a serpentine condenser, the entire pot is generally made of copper, and is usually more common in the production of single malt whisky.

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Rye: A whisky grain ingredient, very popular in the United States, often with a distinctive spice flavor. Prior to the Prohibition movement, the vast majority of whiskey produced in the United States was rye.

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Scotch (Scotch Whisky): in English, Scotch Whisky is often abbreviated as Scotch, which refers to a whisky produced entirely in Scotland, must be aged in oak barrels for three years, and bottled at an alcohol content of not less than 40%.

Scotch on the rocks: refers to the addition of ice to the whiskey. It is important to note that while single malt whisky can be drunk neat or with a small amount of water, soda or other substances, especially ice, are not usually added.

Single Barrel: This type of whiskey is found in Scotch and bourbon, and is generally the distillery's best work, often meaning that the whiskey in the bottle comes exclusively from the same aged casks, to emphasize its rarity and originality.

Single malt: one of the most distinctive varieties of Scotch whisky, blended entirely from pure malt whisky distilled at the same distillery, with the greatest characteristic of being able to reflect the characteristics of the region and distillery to the greatest extent possible.

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Tennessee (Tennessee Whiskey): This whiskey and bourbon whiskey brewing process is largely consistent, the only difference is that before bottling with maple charcoal on the Tennessee whiskey filtering, filtered Tennessee whiskey taste smoother, but also with a light sweetness and smoky flavor. World Famous Whiskey Brands--Jack Daniels Daniels (Jack Daniels) is a major driving force behind the success of Tennessee Whiskey.

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Virgin Oak: This means "virgin oak", i.e. oak barrels that have never been used. For example, bourbon is aged only in new charred oak barrels. However, in the production of whiskey, many manufacturers still use sherry casks, port casks and even bourbon casks for aging, Scotch whisky is a typical example.

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Whisk(e)y (Whisky): Is the English word for whisky Whisky or Whiskey?In fact, both are correct expressions, except that they are not consistent from country to country. In Scotland, Japan and Canada, whisky is labeled whisky, while Irish and U.S. producers mostly label it whiskey, with some exceptions, such as U.S. producer Maker's Mark.

Winter Wheat: The term "winter wheat" refers to a type of wheat that has been used for many years. Winter Wheat: refers to a type of wheat that is sown in the fall and harvested the following summer, which is high in starch and low in protein.