Vocabulary

3. Types of whisky

Whisky is a general name for liquors not less than 80 proof: made from grain or other sources like grapes, sugar cane, etc. There are different types of whisky

• Scotch whisky – made from malted barley and aged in oak barrels. Scotch whisky has a definite flavour of smoked and malted barley and water.

• Irish whisky – the same as Scotch but without smoky flavour.

• Canadian – is made in charred oak barrel and causes lightness in body; has the flavour of corn and barley.

• Japanese – made in the same way as Scotch whisky.

• Bourbon - is an American whiskey, a type of distilled spirit, made primarily from corn (maize) and named for Bourbon County, Kentucky. It has been produced since the 18th century.

Vocabulary

Proof установленный градус крепости спирта

Grain зерно

Charred пропитанная смолой

4.Wines

The term "blush" is generally restricted to wines sold in North America, although it is sometimes used in Australia and by Italian Primitivo wines hoping to cash in on the recently discovered genetic links between Primitivo and Zinfandel. Although "blush" originally referred to a colour (pale pink), it now tends to indicate a relatively sweet pink wine, typically with 2.5% residual sugar; in North America dry pink wines are usually marketed as rosé but sometimes as blush. In Europe almost all pink wines are referred to as rosé regardless of sugar levels, even semi-sweet ones from California.

Vocabulary

5. Liqueurs

A triple sec – Triple Sec is a variety of Curaçao, an orange-flavoured liqueur made from the dried peels of bitter oranges from the Caribbean. Triple sec, which is French for Triple Dry, is one-third as sweet as regular Curaçao. It is widely used in mixed drinks and recipes as a sweetening and flavouring agent.

Curacao – Curaçao (pronounced /ˈkjʊərəsaʊ/ in English) is a liqueur flavoured with the dried peel of the laraha citrus fruit, grown on the island of Curaçao. A non-native plant similar to an orange, the laraha developed from the sweet Valencia orange transplanted by Spanish explorers. The nutrient-poor soil and arid climate of Curaçao proved unsuitable to Valencia cultivation, resulting in small bitter fruit on the trees. But the aromatic peel maintained much of the essence of the Valencia varietal, and the trees were eventually bred into the current laraha species, whose fruits remain inedibly bitter.

The drink was first developed and marketed by the Senior family (an old Caribbean family of Spanish Jewish descent) in the 19th century.[1] To create the liqueur the laraha peel is dried, bringing out the sweetly fragranced oils. After soaking in a still with alcohol and water for several days, the peel is removed and other spices are added.

The liqueur has an orange-like flavour with varying degrees of bitterness. It is naturally colourless, but is often given artificial colouring, most commonly blue or orange, which confers an exotic appearance to cocktails and other mixed drinks.

Some other liqueurs are also sold as Curaçaos with different flavours added, such as coffee, chocolate, and rum and raisin.