Distillery glossary: everything you need to know about spirits
Whether you are a novice or a connoisseur of mountain spirits, it is not always easy to know all the vocabulary of the distillery. What is a still? What are the differences between maceration and fermentation? Thanks to our complete glossary, you will be unbeatable!
A AS IN
Ageing: Process during which spirits rest in casks, developing their aromas and complexity. The length of the ageing process depends on the desired result.
C AS IN
Cask: A wooden container, usually made of oak, used for ageing spirits. The wood of the cask influences the aromas, color and texture of the final product.
D AS IN
Distillation: The operation of heating a liquid to separate its volatile components, notably alcohol, from water and other substances. This process concentrates the alcohol and aromas to create spirits.
Distillery: Place where the spirits are produced.
E as in
Ethanol: Main component of alcohol produced by the fermentation of sugar. It is the intoxicating element of spirits.
F AS IN
Fermentation: The stage during which the yeasts transform the sugars present into alcohol. The duration and conditions of fermentation greatly influence the character of the spirits.
Finish: The last impression left on the palate after tasting spirits. It can be short or long, sweet or spicy, and often reveals additional notes that complete the tasting experience.
G as in
Genepi: Mountain plant that grows at altitudes of over 2,500 meters in the rocky areas of the Alps.
L AS IN
Limited edition: Batch of bottles produced in limited quantities, often numbered, intended to offer a rare or exceptional product.
M AS IN
Maceration: The technique of infusing plants, fruit or spices in alcohol to extract their aromas. It is used both before and after distillation.
Maturation: The process of ageing spirits in casks, during which the product acquires complex aromas and is enhanced. The length of maturation varies according to the type of spirits and storage conditions.
N AS IN
Nose: First contact with spirits, corresponding to their aroma when held up to the nose. This is a key stage in the tasting process, where the richness and complexity of the scents are assessed.
S AS IN
Spirits: General term for all alcoholic beverages obtained by distillation.
Suspension: The process of suspending the plant above the alcohol to impart its aromas.
Still: An essential part of the distillation process, the still is used to separate the alcohol from the other components. There are two main types of stills: the pot still for eaux de vie and the steam still for certain aromatic extractions.
V AS IN
Vat: A large container used for fermenting or storing liquids. Vats can be made of stainless steel, wood or concrete, each material influencing the final product.
W AS IN
Woody: A term used to describe the aromas and flavors borrowed from the wood of the cask in which spirits are aged. These notes can include vanilla, spices, caramel and sometimes even hints of smoke.
