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Brandy is a distilled spirit, made from fermented fruit. The simple term Brandy, when used by itself, always refers to a spirit that has been distilled from grape wine.
Cognac is a special designation for fine brandy, and can only be produced in the Cognac region of France. Brandy on the other hand can be made anywhere. Thus all Cognac is brandy, but all brandy is not Cognac.The Bureau National Interprofessionel du Cognac (BNIC) is responsible for ensuring that all Cognac sold follow strict rules regarding their production and manufacture.Cognac will often be labeled with special designations to indicate its age, which usually also has some corellation to its quality.
Armagnac is made in much the same way as Cognac, the main difference between the two is that Armagnac is produced in the Department of Gers, southeast of Bordeaux. There are differences in taste and character between these two fine brandies. It has a drier, harder taste than cognac - and for this reason is preffered by some connoisseurs
American brandy, virtually all of which is distilled in California, has its own taste characteristics. Unlike European brandies, California brandies are usually produced by individual firms that grow the grapes, distill, age, blend, bottle, and market the brandies under there own brand names. They are typically light and smooth.
Gin is a distilled spirit, made from grain and flavored with juniper berries along with other botanicals. While these "other botanicals" can vary from one distillery to another, the usual suspects are anise, bitter almonds, cardamon, caraway, cassia bark, calamus, cocoa nibs, lemon peel, licorice, orange peel, and orris root.
Unlike Whiskey, which is also made from grains, gin is not aged, and it is ready to drink as soon as distillation and flavoring is complete.
Rum
Is a distilled spirit, made from fermented molasses which is made from sugarcane. Rum traditionally comes in three basic styles, white (or light), gold (or amber), and dark. Their are also some flavored rums available, most common of which is simply refered to as 'spiced'.
Vodka is a distilled spirit, made usually from grain, but it can also be made from almost any kind of food plant, including beets or potatoes. Unlike Whiskey, which is also made from grains, vodka is not aged, and it is ready to drink as soon as distillation is complete. And unlike Gin, vodka is (normally) all but totally flavorless. In fact United States law requires that it is to be "without distinctive character, aroma, taste, or color."
Whiskey is a distilled spirit, made from grain, and aged in oak casks.
There are two different spellings of Whisk(e)y. With, and without the 'e'. And how it is spelled will depend on where it comes from. When it is spelled 'Whiskey', it either comes from Ireland, or America. When it is spelled 'Whisky', that means it comes from either Scotland or Canada.
Irish Whiskey is a blend of grain and barley malt whiskies. Bushmills distilling house dates back to 1608, making it the oldest distiller in the world.
Scotch Whisky is made the same as Irish whiskey, except that they derive a unique peaty and smoky flavor from the process of drying the malt barle over peat fires.
American Whiskey
Bourbon is the most poular and is made with at least 51% corn, the remainder is made up of barley and rye. Only those whiskies distilled in Bourbon County, Kentucky, can be labeled 'bourbon'.
Rye is made with at least 51% rye, the remainder is made up of barley and corn
Corn whiskey: is the least produced of the three, and is made up of at least 80% corn, with the remainder consisting of barley and rye.
Canadian Whisky is almost always blended, and uses rye as the primary component, although this is not dictated by legal standards. Usually it is lighter and smoother then the other styles.
Champagne
While the term Champagne is often casually used to describe any form of sparkling wine, it correctly can only be used in reference to the sparkling wine that comes from the Champagne region of France.
The method for producing this sparkling wine was first invented a monk, Dom Perignon. When this same process is used outside of the Champagne region for producing sparkling wine, the bottles will usually be labeled "Methode Champenoise", to indicate that they utilize the same methods and processes as the traditional French
Champagne.
Campari is a very bitter apertif from Italy. It is flavored with various herbs, but the actual ingredients are a closely guarded secret. It was invented in 1860 by Gaspare Campari. The vibrant red color was once derived from the dried bodies of female cochineal insects typically found on prickly pear cactuses in Mexico, but it is debatable if this is still the practice.
Dry Vermouth
Vermouth is a fortified wine aperitif, flavoured with herbs, spices, barks, and flowers. There are various brands of vermouth produced in both Italy and France, and the flavors can be added through infusion, maceration, or distillation. The name "Vermouth" itself derives from the German "Wermut" (Wormwood, and ingredient in Vermouth). The original version of Vermouth that was used in cocktails was from Italy, and is what we often refer to today as Sweet Vermouth. Thus any cocktail recipes you might find prior to 1900 which simply listed "Vermouth" as an ingredient, were intended to use Sweet Vermouth. Eventually the French (dry/white, as opposed to sweet/red) version of Vermouth started making its way into cocktails, and so recipes would differentiate between the two by specifying "Italian Vermouth" or "French Vermouth". Since most vermouth manufacturers today make both types of vermouth, it is more approriate to refer to them as Sweet Vermouth (Italian/Red) and Dry Vermouth (French/White).
Triple Sec is an orange flavored liquor. The term Triple Sec means triple dry. While normally, the term 'dry' indicates a lack of sweetness, in this instance it is meaning triple distilled
In addition to the common brand Triple Secs available, Orange Curaçao, Grand Marnier, and Cointreau are also of this variety.
Benedictine
A slightly sweet liqueur that is named after the Benedictine monks from the Abbey of Fecamp. This liqueur was first produced by them back in the 16th century, and its recipe is a closely guarded secret to this day. All that is known about the recipe, is that it is based on Cognac, and is flavored with various aromatics, fruit peels, and herbs.
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