Fiona's
Database

blended, charcoal-filtered, aged for a least one year, then charcoal-filtered again to produce a subtle, delicate rum that is clear in colour, light in body and dry in flavour

brewed from malted barley, sugar, hops and water

these beers are brewed at 1 degree C, a temperature that stops the ingredients fermenting to create alcohol

the samples for this vial come from Germany and Belgium; wheat is used in place of barley

a brandy-based liqueur with a secret herb formula produced by Benedictine monks in France and in Spain

more than 50 percent of the grain used to produce bourbon must be corn and it must be aged for a minimum of two years in charred oak barrels

distilled from grape wine sometimes aged in oak casks and usually bottled at 80 proof;
to be called cognac a brandy must be made from a certain type of grape that grows only in the area of Cognac, western France

a bright red type of orange bitters named after its Italian inventor;
24 per cent alcohol by volume

the most refined sparkling wine, produced only in the Champagne region of France

made from the fermentation of apple juice

a liqueur made from brandy and orange peel, 40 per cent alcohol by volume

distilled from malted grain and flavoured with juniper berries

a cognac based liqueur flavoured with orange peel

blonde beer fermented for a longer time and a lower temperature than beer;
the yeast used is saccharomyces uvarum

made from fermented and distilled molasses

fortified wine, usually drunk as an aperitif

blend of bourbon, orange and peach liqueur;
35 per cent alcohol by volume

a rum-based coffee liqueur produced in Jamaica; 26.5 per cent alcohol by volume

a clear alcoholic spirit originating in Russia, made from grain

usually mixes together corn, rye, wheat, barley and other grains in different proportions, and then generally aged for an extended period of time in wooden barrels

mainly made of rye, and matured in oak casks;
usually lighter-bodied than American whiskeys

a whiskey made from malted cereals, barley, water

made from malted barley, water and yeast, in Scotland

basic ingredients are grapes (including pips, skins and sometimes stems) and yeast, with various additives (e.g. potassium tartrate, citric acid, tartaric acid, sorbic acid, diammonium phosphate, sulphur dioxide, gelatine)

basic ingredients are grapes and yeast, with various additives (e.g. potassium tartrate, citric acid, tartaric acid, sorbic acid, diammonium phosphate, sulphur dioxide, gelatine);
pips and skins included briefly