Welcome to the glossary.


Short for alcohol by volume, this is the standard measure for how much alcohol is contained in an alcoholic beverage.


A large plant indigenous to Mexico, which resembles a cross between a giant pineapple and a cactus. A member of the lily family, there are hundreds of varieties of agave, both cultivated and wild.


The process of storing wine and spirits in wood barrels for a period of time to add specific characteristics found in the wood. The age, previous use and size of the barrels determine the oak effects on the liquid. The barrels are often charred inside to introduce additional flavours from caramelised sugars in the oak.


Almond and apricot-flavoured liqueur, originally from Italy, but now made in other countries as well.


Designation for tequila or rum that's been aged for at least one year in sealed oak barrels

Angostura Bitters

A combination of alcohol and herbs named after the town of Angostura, in Trinidad and Tobago, it is a key ingredient in the Pink Gin, the Old Fashioned and the Manhattan.


A drink that’s consumed before the main meal to stimulate the palate, from the Latin aperire, ‘to open’. Can encompass anything from wine (flavoured, aromatised and fortified wines) to cocktails and champagne.


Aroma is created by 2013 World Class winner, David Rios. It combines the unique honey, spice, fruit and oak flavours of Zacapa 23 with the tropical richness of coffee and almonds. Sipped through a light, coconut mousse, it is a cocktail that combines outstanding texture and taste.

Aromatised wines

Wines that are flavoured with herbs, spices and fruits. Examples include vermouth and other French and Italian aperitifs.