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Oxford Companion to Spirits & Cocktails pg 430 contr unattr maître de chai the French term for “cellarmaster,” is commonly used to refer to the person who oversees the aging and blending of brandies such as cognac and Armagnac.

Oxford Companion to Spirits & Cocktails pg 135 contr Alexandre Gabriel the cellarmaster temple keeper and time keeper, the person most knowledgeable regarding the varied inventories in any aging cellar, specialist in barrel aging and tasting , and a creator of new blends.

Oxford Companion to Spirits & Cocktails pg 111 cont Jason Horn brandy, fig and date less common than brandy from other fruit, can be found throughout North Africa, Eastern Europe, and the Middle East. Often made in small quantities by small-scale or even illegal distillers

Oxford Companion to Spirits & Cocktails pg 428 cont Darcy O’Neill maceration a method of extracting the oils and flavor compounds from a given amount of herbs and spices by soaking in a suitable medium such as alcohol, water, glycerin, or combinations of different solvents.

Oxford Companion to Spirits & Cocktails pg 393 contr David Wondrich jigger small and handy liquid measure used in constructing mixed drinks. First appear in the 1870s. The name is an Americanism for “a new device that otherwise lacks a name” (it is related to “thingamajig”).

Oxford Companion to Spirits & Cocktails pg 135 Carter-head still type of still developed in the nineteenth century specifically to make gin. It employs a separate botanical basket to infuse the heated vapor leaving the top of the still. See also BOTANICAL and STILL, POT.

Oxford Companion to Spirits & Cocktails pg 393 contr Lew Bryson Jim Beam “…best-selling brand of bourbon as well as the pivotal character in the family saga that created that success.” Bryson brings us two full columns of family and company history.

Oxford Companion to Spirits & Cocktails pg 133 contr Samuel Lloyd Kinsey carbonation the most common way carbonation is incorporated into a mixed drink is through the inclusion of pre-carbonated liquid such as seltzer water, soda, or sparkling wine, e.g COLLINS; FIZZ; HIGHBALL

Oxford Companion to Spirits & Cocktails pg 112 contr David Wondrich Brigham, Peter Bent (1807-1877) set the canon of American drinks for a generation in 1842 when the extensive list of “Fancy Drinks” offered at his Oyster Saloon in Boston caught the attention of the press.

Oxford Companion to Spirits & Cocktails pg 424 contr Darcy O’Neill low-pressure distillation or vacuum distillation, is a high-efficiency alternative to traditional distillating. Less energy used and capable of improved fractionation, able to produce a purer distillate.

Oxford Companion to Spirits & Cocktails pg 395 contr unattr John Collins a tall, genever-based single-glass punch, has been eclipsed in popularity by its younger brother Tom Collins, though it has been around considerably longer. See also COLLINS; GENEVER; and TOM COLLINS

Oxford Companion to Spirits & Cocktails pg 133 contr unattr caraway seed (actually a fruit) is a traditional flavoring agent for northern European spirits, particularly aquavit and kümmel.

Oxford Companion to Spirits & Cocktails pg 113 contr Jason Horn Brix unit of measurement for the concentration of sugar in a liquid., important in the production of wines and other distillers’ washes, liqueurs, bar syrups, and a great many other things besides.

Oxford Companion to Spirits & Cocktails pg 423 contr Lauren Clark Long Island Iced Tea equal parts rum, vodka, gin, tequila, and triple sec, with splashes of sour mix and cola. Notorious for its innocent-tasting potency. Most-cited origin 1972, Oak Beach Inn, Long Island, NY