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A-1 Steak Sauce: A popular sauce for meats that is similar to HP Sauce.
Aalborg Akvavit: A specific type of akvavit that is 45 percent alcohol by volume.
Abbey Beer: Any beer, usually a strong Belgian variety, produced under license for a monastic order.
Absinthe: This toxic, bitter, green or yellow drink flavoured with wormwood was banned at the start of the 20th century and was changed to a more mild form called Pastis.
Absolut Citron Vodka: Lemon-flavored vodka made in Sweden that is 40 percent alcohol by volume.
Absolut Currant Vodka: Black-currant flavored vodka made in Sweden that is 40 percent alcohol by volume.
Absolut Peppar Vodka: Pepper-flavored vodka made in Sweden that is 40 percent alcohol by volume.
Absolut Vodka: Neutral flavoured vodka made in Sweden that is 40 percent alcohol by volume.
Acidity: A crisp or tart taste. In wine, it is normally caused by the presence of natural acids like malic and tartaric acid.
Advocaat: Liqueur made of brandy, egg yolks, vanilla and sugar that is between 15 and 18 percent alcohol by volume. It originated in the Netherlands.
After Shock: A peppermint and cinnamon flavored liqueur.
Aftertaste: The taste in your mouth just after you swallow a drink. This is important in evaluating quality because a pleasant finish extends the enjoyment or taste.
Aging: The process of storing wines, beers, or spirits, with the intentions of improving them. The alcohol at hand is normally stored in a cool, dark place.
Akvavit: A clear, Danish spirit distilled from grain or potatoes. It is flavored with caraway seeds as well as other seed types. It is also spelt as Aquavit. It closely resembles vodka and its name means "water of life".
Ale: This aromatic malt beer was originally flavoured with hops but now other cereals can be used for the fermentation. In Britain, ale is a generic term for blonde or pale beer.
Alize: A Cognac-based passion fruit flavored liqueur that can also be found as Alize Red Passion with cranberry juice as its added ingredient.
Allspice: The ground seeds of the Pimenta dioica tree. It is in the form of a spicy powder that that may be compared to either cinnamon or nutmeg.
Almaden Dry White Wine: Originating from Almaden, a wine-producing region of in central California, it is a dry white wine.
Almond Extract: Bittersweet flavoring made of concentrated essence of almonds and usually used in baking or cooking.
Almonds: Edible nuts with yellowish-brown shells.
Amaretto: An almond-flavored liqueur made from apricot pits.
Amaretto Di Amore: A famous Italian brand of Amaretto.
Amarula Cream Liqueur: A liqueur made from the fruit of the marula tree that is found primarily in South Africa.
Amber Rum: This rum has an amber color, resulting from the aging process and an added caramel coloring.
Amer Picon: Usually mixed with beer or lemon syrup, this is a bitter, orange aperitif.
American Cream Liqueur: Cream liqueur made with grain neutral spirits and brandy by the Heublein Co.
Amontillado: a pale, dry sherry from Spain.
Amoroso: A dark, sweet type of Oloroso Sherry.
Anejo Rum: The Spanish-translated "anejo" for age signifies that this is aged rum.
Angelica Root: The root of angelina, an aromatic plant used in medicine, as a preservative, or as a sweetener.
Angostura Bitters: Being invented around 1825, in Venezuela, by a French Doctor to fight illnesses among Bolivar's troops, it is a brand of bitter aromatic tonic used to flavor aperitifs and longer drinks.
Anis: A liqueur flavored with anise seed, giving the drink a licorice-like flavor.
Anise: A plant growing in the Mediterranean basin, with licorice-flavored seeds on it.
Anise Extract: The concentrated anise essence.
Anisette: A liqueur flavoured with anise seed, resulting in a licorice-like flavour. Although similar to anis, it is a sweeter version.
Aperitif: Although the term once meant a before-dinner liqueur drink, it is now used with the word cocktail almost interchangeably.
Apple Brandy: A brandy distilled from apple cider.
Apple Cider: Fermented apple juice.
Apple Juice: Beverage made with water and the juice of apples.
Apple Liqueur: A liqueur made from the distillation of apples.
Apple Sauce: A sauce made of apples, normally chopped to a very fine degree, that is used for baking or cooking.
Apple Schnapps: A strong dry spirit produced by the distillation of apples.
Applejack: A brandy distilled from apple cider.
Apricot Brandy: A grape brandy flavored with apricot.
Apricot Liqueur: A liqueur made from the maceration of apricots in base spirit. The end product is then redistilled.
Apricot Nectar: Concentrate of apricots mixed with water and sugar.
Apry: A liqueur produced by the maceration of apricots in sweetened brandy.
Aquavit: See Akvavit.
Archers: A brand of peach schnapps that is mainly sold in Great Britain.
Armagnac: Brandy originating from the Armagnac region of Gascony, France. It is distilled at lower proofs than most Cognacs. This brandy is considered second only to Cognac.
Artificial Sweetener: Artificial sweetening agent made without sugar that is supposed to give a sweet, sugary flavor to drinks and food. Some studies show evidence that some artifical sweeteners are cancerous.
Aurum: Aurum, a brandy-based liqueur, is flavored with oranges, and its gold-like appearance is enhanced by saffron. It is made in Italy and is considered the forerunner of Goldwasser.
Avalanche Peppermint Schnapps: An eighty proof, blue peppermint schnapps, with sugar crystals in the bottom of the bottle.
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