Glossary of Spirits: Over 100 Defined Terms from A to Z
De Michellot
Spirits Glossary: Over 100 Defined Terms from A to Z
The most comprehensive spirits glossary on the French web. Alcohol vocabulary, liqueur lexicon, tasting and production terms: everything you need to know to talk about spirits like a professional.
Why a Spirits Glossary?
The world of spirits possesses a rich and precise vocabulary, shaped by centuries of artisanal tradition. Whether you are an enlightened enthusiast, a catering professional, or simply curious, this liqueur and brandy lexicon will enable you to understand every term, every technique, and every nuance of this fascinating world.
At De Michellot, we believe that knowledge enriches the tasting experience. Each term in this glossary is a gateway to a better understanding of artisanal French spirits.
A
ABV (Alcohol By Volume)
International measure of the percentage of pure alcohol contained in a drink, expressed by volume. A spirit at 40% ABV contains 40 ml of pure alcohol per 100 ml of liquid. In France, the terms "degre d'alcool" (alcohol degree) or "titre alcoometrique volumique" (volumetric alcoholic strength) are also used, indicated on the label of all alcoholic beverages.
Aging (Affinage)
Final maturation phase of a spirit or liqueur, during which aromas blend and harmonize in a vat or cask. Aging allows the different components to balance, producing a rounder and more homogeneous whole. At De Michellot, each liqueur undergoes careful aging before bottling.
Still (Alambic)
Distillation apparatus consisting of a cucurbit (boiler), a head, and a condenser coil. The copper still is the ancestral tool of distillers, used to produce wine brandies (Cognac, Armagnac), fruit brandies (Calvados), and grain spirits (whisky). Copper plays an essential catalytic role in eliminating undesirable sulfurous components.
Armagnac Still
Column still specific to the Armagnac region, operating in continuous distillation. Unlike the Charentais double-distillation still, it produces the brandy in a single pass at a lower temperature, preserving more of the original wine's aromas. This gives Armagnac its more rustic and fruity character compared to Cognac.
Charentais Still
Pot still used for the double distillation of Cognac. The wine is distilled a first time to obtain the "brouillis," then a second time to produce the "bonne chauffe." Only the heart of the distillation is retained. The specific shape of the still head and swan neck influences the aromatic profile of the final distillate.
Bitter (Amer)
Category of beverages or preparations characterized by a pronounced bitter flavor, obtained by macerating plants, roots, barks, or spices in alcohol. Bitters are traditionally used as an aperitif to stimulate appetite. De Michellot gentian liqueur is an excellent bitter, deriving its noble bitterness from the root of Gentiana lutea.
Bitterness
One of the five fundamental tastes (along with sweet, salty, sour, and umami). In the world of spirits, bitterness is a sought-after quality, particularly in plant liqueurs like gentian. A "noble" bitterness is long, complex, and stimulating, in contrast to a flat or aggressive bitterness.
Angelica
Aromatic plant (Angelica archangelica) whose roots and stems are used in the production of many liqueurs, including Chartreuse and Benedictine. It brings green, herbaceous, and slightly musky notes. Angelica grows naturally in mountainous and humid areas of France.
Star Anise (Badiane)
Star-shaped fruit of the Illicium verum tree, native to Southeast Asia. It is the main ingredient in pastis and many anise-flavored beverages. Its taste is more powerful and woodier than green anise. Not to be confused with green anise, the base of De Michellot anisette, which offers a more delicate and floral profile.
Green Anise
Herbaceous plant (Pimpinella anisum) cultivated since antiquity in the Mediterranean basin, whose seeds are the base of anisette. Green anise offers a finer, more floral, and more delicate fragrance than star anise. It is the star ingredient of De Michellot artisanal anisette, where it expresses its full subtlety.
Anisette
Sweet liqueur based on green anise, generally between 25 and 45% vol. Sweeter and more complex than pastis, anisette is a liqueur of Mediterranean tradition. De Michellot anisette at 35% vol. embodies this tradition with aromas of natural green anise, fennel, and delicate herbaceous notes.
Aperitif
A drink consumed before a meal to whet the appetite and stimulate the taste buds. Bitter aperitifs, such as gentian liqueur, are particularly effective due to their bitter principles that activate gastric secretions. In France, the aperitif is also a social moment of conviviality and sharing.
Appellation d'Origine Controlee (AOC)
An official French label guaranteeing that a product is manufactured in a delimited geographical area, according to strict specifications. For spirits, the most famous AOCs are Cognac, Armagnac, Calvados, and Pineau des Charentes. The AOC protects the consumer and enhances the know-how of local producers.
Aquavit
Scandinavian spirit flavored mainly with caraway and dill, typically around 40% vol. Its name comes from the Latin "aqua vitae" (water of life), a term that gave rise to the word "eau-de-vie" in French. Traditionally served chilled with smoked fish meals and marinated herrings.
Armagnac
A wine spirit produced in southwestern France (Gers, Landes, Lot-et-Garonne), obtained by single distillation in a continuous Armagnac still. The oldest French spirit (first traces in 1310), Armagnac differs from Cognac by a more rustic, fruitier, and warmer character. Discover the Armagnacs from our Maquisards collection.
Blending (Assemblage)
The art of mixing different brandies, macerates, or distillates to obtain a balanced and harmonious final product. The cellar master or liqueur master creates the blend by precisely dosing each component. This is a crucial step that requires a trained palate and intimate knowledge of each ingredient.
B
Badiane
See Star Anise. Another common name for star anise (Illicium verum), primarily used in the production of pastis. Badiane is the spice that gives pastis its powerful taste and characteristic yellow color when diluted with water.
Bag-in-Box (BIB)
Professional packaging consisting of a flexible bag with a tap, placed in a protective cardboard box. A practical format for bars and restaurants, the BIB allows for precise dosing, long shelf life after opening, and a reduced cost per liter. De Michellot liqueurs are available in 5L BIB format for professionals.
Barrel (Barrique)
Oak barrel, generally with a capacity between 200 and 300 liters, used for aging brandies. The Bordeaux barrel (225 L) and the Burgundian "pièce" (228 L) are the most common formats. Oak wood imparts aromas of vanilla, toast, coconut, and spices to the spirit, while also allowing for beneficial micro-oxygenation.
Bitter
English term for "amer". Designates a category of bitter alcoholic preparations, used either as a drink (Campari, Aperol) or as a cocktail ingredient (Angostura bitters). Cocktail bitters are aromatic concentrates, a few drops of which are enough to transform a drink. The tradition of French bitters, including gentian, is one of the oldest in the world.
White (eau-de-vie)
Unaged brandy, colorless, which retains the freshness and aromatic purity of the original fruit or vegetable. White fruit brandies (kirsch, mirabelle, Williams pear) and white Armagnacs are the most common examples. They are bottled directly after distillation and a resting period in stainless steel vats.
Good Heat (Bonne chauffe)
Second distillation in the Cognac production process. After a first distillation that produces the "brouillis" (around 30% vol.), the "bonne chauffe" produces the final distillate. The distiller separates the heads, heart, and tails of distillation, retaining only the heart (around 70% vol.) for aging.
Bouquet
The set of aromas perceptible on the nose of a spirit, particularly those that develop with aging. We distinguish primary aromas (from the original fruit or plant), secondary aromas (from fermentation or distillation), and tertiary aromas (from aging in wood). A complex bouquet is a sign of quality and maturity.
Brandy
Generic international term for any spirit obtained by distilling wine or grape pomace. Cognac and Armagnac are technically brandies, but the reverse is not true: only brandies produced in delimited regions and according to specific specifications can bear these prestigious appellations.
Brouillis
Product of the first distillation of wine in Cognac production, around 28 to 32% vol. Brouillis is a cloudy and not very aromatic liquid that must undergo a second distillation (the "bonne chauffe") to become a quality brandy. Several vats of brouillis are blended before this second distillation.
C
Calvados
Cider brandy (and sometimes perry) produced in Normandy, under three appellations: Calvados Pays d'Auge (double distillation, the most prestigious), Calvados Domfrontais (with pear) and Calvados (regional appellation). More than 200 varieties of cider apples are used in its production. Explore the Calvados in our Maquisards collection.
Caudalies
A unit of measurement for aromatic persistence in the mouth, one caudalie being equivalent to one second. A high-quality spirit can have a length of 15, 20, or even 30 caudalies, meaning its aromas persist for that many seconds after tasting. It is one of the most reliable quality indicators in tasting.
Chai
Building where barrels and casks are stored for the aging of brandies. The conditions of the chai (temperature, humidity, ventilation) directly influence the evolution of the spirit. Dry cellars promote a reduction in volume (the famous "angel's share"), while humid cellars preserve the volume but reduce the alcohol content.
Still head (Cap)
Upper part of the still, dome-shaped or onion-shaped, which collects the alcohol vapors rising from the pot. The shape of the still head (small, large, conical, onion-shaped) influences the reflux of vapors and thus the aromatic profile of the distillate. A tall, narrow still head produces a lighter and finer distillate.
Oak (wood)
Main material of the barrels used for aging spirits. French oak (forests of Limousin, Allier, Tronçais, Vosges) is particularly prized for its fine tannins and vanilla aromas. American oak, with its wider grain, imparts more pronounced notes of coconut, vanilla, and caramel.
Cocktail
Mixed drink composed of several ingredients (spirits, juices, syrups, bitters). Modern mixology has rediscovered artisan liqueurs as choice ingredients: De Michellot gentian liqueur replaces Campari in an Auvergnat Negroni, anisette adds complexity to Mediterranean cocktails, and De Michellot mint liqueur enhances mojitos and grasshoppers.
Heart of the run
Central, purest, and most aromatic fraction of the distillation, which the distiller keeps for aging. The heart lies between the "heads" (first vapors, rich in methanol and volatile esters) and the "tails" (last vapors, heavier and oilier). The art of the "cut" - knowing exactly where to cut - defines the distiller's talent.
Cognac
AOC wine brandy produced in the delimited region around the city of Cognac (Charente and Charente-Maritime), obtained by double distillation in a Charentais still and aged in oak barrels. Cognac is classified into age categories: VS (min. 2 years), VSOP (min. 4 years), XO (min. 10 years). Find organic Jean-Luc Pasquet cognacs in our selection.
Swan's Neck
Curved tube connecting the still head to the condenser coil, whose shape evokes a swan's neck. Its length and angle influence the reflux of vapors: a long and ascending neck promotes a lighter and more delicate distillate, as heavier vapors fall back into the boiler.
Congeners
All chemical components other than ethanol present in a spirit: esters, aldehydes, organic acids, higher alcohols. It is the congeners that give each spirit its unique aromatic character. Slow and careful distillation, followed by long aging, allows congeners to harmonize and develop complex aromas.
Crème (liqueur)
Category of particularly sweet and creamy liqueurs, containing at least 250 g of sugar per liter (400 g for crème de cassis). Does not contain dairy cream despite its name. The best-known crèmes are crème de cassis (used in Kir), crème de menthe, and crème de pêche. De Michellot mint liqueur offers a more balanced alternative to industrial mint crèmes.
Cru
Geographical production area with distinct pedoclimatic characteristics. In Cognac, there are six ranked crus: Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bons Bois, and Bois Ordinaires. The chalky soil of Grande Champagne produces the finest brandies, most suitable for aging.
Pot (of a still)
Lower part of the still, the boiler in which the liquid to be distilled is heated. Its name comes from the Latin "cucurbita" (gourd), in reference to its rounded shape. The size and shape of the pot influence the quality of the distillation: a large pot allows for a slower and more regular temperature rise.
Cuvée
A specific production batch of a spirit or liqueur, resulting from a particular harvest, blend, or aging process. In artisanal contexts, each cuvée may show slight variations, reflecting the raw material and the producer's expertise. It is precisely this singularity that distinguishes artisanal products from standardized industrial products.
D
Tasting
The art of analyzing a spirit through visual observation (color, legs), olfactory examination (first nose, second nose), and gustatory perception (attack, mid-palate, finish, retro-olfaction). Methodical tasting allows one to perceive the subtleties of a product. Consult our gentian guide for detailed tasting tips.
Digestif
Spirit consumed after a meal to aid digestion. Famous French digestifs include Cognac, Armagnac, Calvados, Chartreuse, and gentian liqueur. Their rich aroma and, for bitter ones, their active principles, stimulate digestive functions. It is also a moment of conviviality and contemplation.
Distillate
Liquid obtained after condensation of alcohol vapors during distillation. The raw distillate is colorless and generally measures between 60 and 80% vol. It can be aged in barrels (Cognac, Armagnac, Calvados), diluted and bottled young (white brandies), or used as a base for liqueurs and blends.
Distillation
Process of separating and concentrating alcohol by heating and condensing vapors. Distillation exploits the differences in boiling points between water (100 degrees C) and ethanol (78.37 degrees C). There are two main methods: discontinuous distillation (in a pot still, by batches) and continuous distillation (in a column still). Each method produces distillates with different characteristics.
Double distillation
Method involving distilling the liquid twice, as is the case for Cognac and Calvados Pays d'Auge. The first distillation produces a "brouillis" (low wine), the second (the "bonne chauffe" or good distillation) yields a purer and more concentrated distillate. This method generally produces brandies that are more elegant and finer than single distillation.
E
Eau-de-vie
Generic term for any spirit obtained by distilling fermented raw materials: wine (Cognac, Armagnac), fruits (Calvados, Kirsch, Mirabelle), grains (Whisky), sugarcane (Rum). The term comes from the Latin "aqua vitae", once used by alchemists to refer to alcohol. In France, eaux-de-vie are subject to strict regulations.
Aging
Period during which a spirit ages in oak barrels under the supervision of the cellar master. Aging profoundly transforms the distillate: it acquires color, wood, vanilla, and spice aromas, and its components mellow and harmonize. Long and patient aging is the hallmark of great artisanal spirits.
Elixir
Concentrated liquid preparation obtained by macerating plants, barks, and spices in alcohol. Historically, elixirs were medicinal preparations, like the Elixir de la Grande-Chartreuse. Today, the term is used to refer to complex and concentrated herbal liqueurs, inherited from European monastic tradition.
Esters
Chemical compounds formed by the reaction between an acid and an alcohol, responsible for many fruity aromas in spirits. Esters develop during fermentation, distillation, and aging. Ethyl acetate (pear aroma), ethyl butyrate (pineapple aroma), and ethyl caprate (apple aroma) are among the most common.
Ethanol
Main alcohol present in all alcoholic beverages, with chemical formula C2H5OH. Ethanol is produced by the fermentation of sugars by yeasts. Its boiling point (78.37 degrees C) being lower than that of water is the physical principle that allows distillation. It is an excellent solvent, which explains its role in extracting aromas during maceration.
Extraction
Process by which alcohol dissolves and captures the aromatic, bitter, and colored components of a plant raw material (roots, plants, fruits, barks). In the production of liqueurs like De Michellot gentian, extraction is done by slow maceration in a mixture of water and alcohol. Duration, temperature, and solid/liquid ratio are key parameters.
F
Fermentation
Biochemical process by which yeasts convert sugars into alcohol (ethanol) and carbon dioxide. Fermentation is the preliminary step to any distillation. For wine brandies, it is the alcoholic fermentation of grape must. For Calvados, it is the fermentation of apple juice into cider. The quality of fermentation directly impacts the quality of the final distillate.
Filtration
Operation consisting of removing suspended particles from a spirit or liqueur after maceration, distillation, or aging. Filtration can be coarse (removal of plant debris) or fine (cold clarification). Excessive filtration can deplete the aromatic profile, which is why artisanal producers filter sparingly.
Finish (or length on the palate)
Aromatic impression that lingers after swallowing a spirit. Measured in caudalies (seconds), the finish is one of the most important criteria in tasting. A long finish is a sign of quality and complexity. De Michellot gentian liqueur is renowned for its particularly long and evolving finish.
Finish
Technique consisting of completing the aging of a spirit in a different barrel from the one used for the main aging. For example, a whisky aged in a bourbon barrel then "finished" in a Sauternes or sherry barrel. The finish adds additional aromatic nuances and increased complexity to the final product.
Floc de Gascogne
AOC liqueur wine produced in the Armagnac region, obtained by blending fresh grape must and Armagnac. The Gascon equivalent of Pineau des Charentes, Floc exists in white and rosé. Served chilled as an aperitif or with dessert, it offers fresh fruit aromas and a balanced sweetness enlivened by the vibrancy of Armagnac.
Folle Blanche
An old white grape variety, once dominant in Charente and Armagnac, now rare because it is fragile and susceptible to disease. Folle Blanche produces brandies of remarkable finesse and elegance, with intense floral notes. The Jean-Luc Pasquet estate, whose cognacs are sold at De Michellot, is one of the few producers to preserve this grape variety.
Barrel
Wooden container (generally oak) used for aging brandies. New barrels bring more woody, vanilla, and tannic notes, while used barrels (second or third fill) offer a more subtle influence. The choice of barrel is decisive in the final profile of the spirit.
G
Genepi
Alpine aromatic plant of the Artemisia genus (Artemisia genipi, Artemisia glacialis), growing at high altitudes in the Alps. It gives its name to a traditional liqueur from the Alpine regions, obtained by macerating the plant in alcohol. The De Michellot Genepi liqueur at 35% vol. captures the floral and herbaceous aromas of this exceptional plant.
Gentian
Perennial mountain plant (Gentiana lutea, yellow gentian) whose root is used to make gentian liqueur, a flagship spirit of Auvergne. The gentian root contains some of the most powerful bitter principles in the plant world. De Michellot gentian liqueur is made from roots harvested in the Massif Central according to the tradition of gentian harvesters. See our complete guide to gentian.
Gentian Harvester (Gentianaïre)
Artisan specializing in harvesting yellow gentian roots in the mountains. Gentian harvesters use a "devil's fork", a two-pronged tool specifically designed to extract deep gentian roots from volcanic soil. It is one of the oldest mountain trades in France, perpetuated in the Massif Central for centuries.
Gin
Spirit obtained by redistilling neutral alcohol in the presence of juniper berries and other botanicals (coriander, angelica, citrus peel, iris). Gin is experiencing a spectacular global revival with the rise of craft gins. It pairs remarkably well with De Michellot gentian in the "Le Volcanique" cocktail.
Grande Champagne
First cru of cognac, located around Segonzac, south of the town of Cognac. The chalky and limestone soils of Grande Champagne produce the finest, most elegant, and longest-aging brandies. The term "champagne" derives from the Latin "campania" (plain) and has no connection with Champagne wine.
H
Hors d'Age
Designation used for very old cognacs and armagnacs, generally over 10 years old for cognac (at least as old as an XO) and 10 years for armagnac. "Hors d'Age" literally means "beyond age counting", suggesting such a long aging process that the exact age no longer matters.
Mead
One of the oldest known alcoholic beverages, obtained by fermenting honey diluted in water. Mead is the ancestor of many fermented beverage traditions. Although not strictly a spirit (it is not distilled), it plays an important role in the history of French and European alcoholic beverages.
Hygrometry
Measurement of the air humidity level in an aging cellar. Hygrometry directly influences the evolution of the spirit in the barrel: high humidity reduces the alcohol content (preferential evaporation of alcohol), while low humidity reduces the volume (preferential evaporation of water). Cellar masters use hygrometry to guide the product's profile.
I
PGI (Protected Geographical Indication)
European label guaranteeing a link between a product and its region of origin. Less restrictive than AOC, PGI certifies that at least one stage of production (preparation, processing, or manufacturing) takes place in the defined geographical area. Several French spirits benefit from a PGI, such as certain whiskies and fruit brandies.
Infusion
Aromatics extraction technique consisting of immersing ingredients (plants, spices, fruits) in a hot liquid (water or alcohol). Unlike maceration (cold or room temperature), infusion uses heat to accelerate extraction. Some liqueurs combine both techniques for a more complete aromatic palette.
J
Jeroboam
A generous bottle format, equivalent to 3 liters for Champagne or varying capacities for spirits (2.5 L or 5 L depending on the producer). At De Michellot, the 2.5 L jeroboam format is available for wine merchants and delicatessens, while the 5 L (BIB) format is intended for hospitality professionals.
Juniperus (Juniper)
Botanical genus to which the juniper tree belongs, whose berries are the main aromatic ingredient of gin and juniper brandy (jenever). Juniper berries have woody, resinous, and slightly peppery aromas. In France, Northern juniper (jenever) is a historical spirit tradition of French Flanders.
K
Kir
Classic French cocktail made with blackcurrant cream and dry white wine (usually Bourgogne Aligoté). Invented by Canon Félix Kir, mayor of Dijon, this simple and elegant cocktail has many variations: Kir Royal (with champagne), Kir Pêche (peach cream), Kir Breton (cider). A touch of De Michellot mint liqueur creates an original "Kir Auvergnat".
Kirsch
Clear brandy obtained by distilling whole fermented cherries (including the pit), produced mainly in Alsace, Lorraine, and Switzerland. Quality kirsch is crystalline, with intense aromas of cherry, bitter almond (from the pit), and flower. It is used in pastry (Black Forest cake, clafoutis) and as a neat digestif.
L
Legs (or tears)
Viscous streaks that flow down the sides of a glass after swirling a spirit. Legs result from the Marangoni effect, linked to the difference in surface tension between alcohol and water. Slow and thick legs generally indicate a high alcohol and/or sugar content. Fast and thin legs suggest a lighter spirit.
Lees
Solid deposit (skins, seeds, stems) remaining after pressing grapes for wine or apples for cider. When distilled "on the lees", meaning with this deposit, certain cognacs gain additional aromatic richness and a rounder mouthfeel. Domaine Jean-Luc Pasquet, available at De Michellot, practices this technique.
Liqueur
A spirit drink obtained by flavoring alcohol or distillate with fruits, plants, barks, spices or creams, and sweetened with sugar (minimum 100 g/L according to European regulations). Liqueurs are distinguished from brandies by their sweetness and aromatic diversity. De Michellot offers six artisanal liqueurs: gentian, genepi, mint, verbena, elderflower, and anisette.
Liqueur Maker (Master Liqueur Maker)
Artisan specializing in the design and manufacture of liqueurs. The master liqueur maker masters the art of maceration, distillation, blending, and dosing of sugars and aromas. Their trained palate and knowledge of plant raw materials allow them to create complex and balanced recipes. It is a rare profession often passed down through generations.
Length on the palate
See Finish. The duration during which the aromas of a spirit persist in the mouth after tasting. A long finish is one of the most reliable indicators of quality. It reflects the richness of the product's aromatic components and the quality of its production.
M
Maceration
An extraction technique consisting of immersing plant ingredients (roots, plants, fruits, barks) in a mixture of water and alcohol for a variable duration (from a few days to several months). Maceration is the fundamental method for making liqueurs, including De Michellot gentian liqueur. Alcohol acts as a solvent, gradually extracting aromas, bitter principles, and pigments.
Macerate
The liquid obtained after maceration, containing the aromatic and active components of the plant raw material. The macerate is then filtered, blended, and dosed (with optional additions of alcohol, sugar, and water) to become the final liqueur. The quality of the macerate depends on the quality of the ingredients, the maceration time, and the solid/liquid ratio.
Marc
Solid residue (skins, seeds, stems) remaining after pressing grapes. When distilled, it yields marc brandy, a rustic and potent spirit with aromas of raisin, pit, and undergrowth. Marc de Bourgogne and Marc de Gewurztraminer are among the most renowned. Not to be confused with Fine, which is distilled from wine and not marc.
Peppermint
Aromatic plant (Mentha x piperita) resulting from the natural cross between watermint and spearmint, renowned for its high menthol concentration. This is the preferred mint variety for making quality mint liqueurs, including De Michellot mint liqueur at 25% vol., which exclusively uses natural peppermint for its intense and complex aromas.
Menthol
Crystalline organic compound present in peppermint essential oil, responsible for the characteristic cooling sensation. Menthol activates cold receptors (TRPM8) in the mouth, creating this impression of freshness without actual temperature reduction. Peppermint contains between 30 and 50% menthol, making it the most "refreshing" mint.
Vintage
The year of harvest (grape harvest, fruit harvest) from which a spirit was made. Vintages are particularly common in armagnac, where each distillation year can be marketed separately. A vintage offers a sensory snapshot of a specific year, reflecting the climatic conditions and terroir of that particular year.
Mistelle
A liqueur wine obtained by mixing fresh grape must (unfermented or partially fermented) and brandy. The addition of alcohol stops fermentation, preserving the natural sugars of the grape. Pineau des Charentes, Floc de Gascogne, and Macvin du Jura are the three major French mistelles.
Mixology
The art of creating cocktails, ranging from reproducing classic recipes to inventing original drinks. Modern mixology values artisanal and quality ingredients. De Michellot liqueurs are prized ingredients for bartenders due to their aromatic complexity and authenticity.
Reduction (watering down)
Operation consisting of gradually adding demineralized water to a spirit to bring its alcohol content to the desired bottling strength. Reduction must be done slowly and in stages, as a sudden addition of water can cause cloudiness and alter the aromatic structure of the product.
N
Negroni
Classic Italian cocktail composed of equal parts gin, red vermouth, and Campari, garnished with an orange peel. The "Negroni Auvergnat", a variation created with De Michellot gentian liqueur replacing Campari, offers a deeper and more vegetal version of this great classic, rooted in the French terroir.
Nose
All the aromas perceived by olfaction during the tasting of a spirit. We distinguish between the "first nose" (aromas perceived immediately, glass still), the "second nose" (after swirling the glass, deeper aromas), and "retronasal olfaction" (aromas perceived retronasally after swallowing). A complex and evolving nose is a sign of great quality.
Aromatic notes
Descriptors used to qualify the aromas perceived during tasting. The main families are: fruity (citrus, red berries, dried fruits), floral (rose, violet, orange blossom), vegetal (grass, hay, undergrowth), spicy (pepper, cinnamon, vanilla), woody (oak, cedar), empyreumatic (toast, coffee, caramel), and mineral (flint, chalk).
O
Topping up
The operation of regularly topping up a barrel to compensate for loss by evaporation (the "angel's share"). Topping up prevents prolonged contact of the spirit with air, which could lead to excessive oxidation. However, some cellars intentionally practice non-topping up to obtain specific oxidative profiles.
Oxidation
Chemical reaction between the spirit and the oxygen in the air, which occurs naturally through the pores of the wood of the barrel. In controlled quantities, oxidation contributes positively to aging by rounding out the profile and developing notes of dried fruit, rancio, and nuts. Excessive oxidation can deteriorate the spirit by producing acetic aromas.
P
Angel's share
The quantity of alcohol that evaporates through the pores of the oak barrel during aging. The angel's share represents approximately 2 to 3% of the volume per year for cognac. This poetic phenomenon explains why very old spirits are rare and expensive: a 50-year-old cognac has lost almost half of its initial volume, concentrating the remaining aromas.
Pastis
An anise-flavored spirit based on star anise and licorice, generally 45% vol. Born in 1932 in Marseille as a successor to absinthe. Pastis is drunk diluted with fresh water (1 volume to 5 volumes of water), producing the characteristic louche effect. Not to be confused with anisette, which is based on green anise and offers a softer, more complex profile.
Percolation
Aromatic extraction technique consisting of passing alcohol through a bed of plant material, functioning like a giant coffee filter. The alcohol slowly percolates through the plants, barks, or spices, gradually enriching itself with their aromatic components. This method is used for certain complex liqueurs based on multiple botanicals.
Pineau des Charentes
AOC liqueur wine produced in the Cognac region by blending fresh grape must and cognac. Available in white, rosé, and red, with "old" (minimum 5 years) and "very old" (minimum 10 years) versions. Served chilled (8-10°C) as an aperitif or dessert, Pineau offers exceptional value for money among French liqueur wines.
Pot still
Type of still used for batch distillation. After each distillation, the still is emptied, cleaned, and refilled. The pot still is the traditional tool of cognac distilleries (Charentais still), Calvados Pays d'Auge, and Scotch whisky. It produces richer and more aromatic distillates than column distillation.
Bitter principles
Natural chemical components present in certain plants, responsible for the bitter taste. The gentian root contains some of the most powerful bitter principles in the plant world, notably amarogentin, the bitterest substance known. These bitter principles stimulate taste receptors and gastric secretions, justifying the traditional use of gentian as an aperitif and digestif.
Prohibition
Period of prohibition of alcohol production and sale, the most famous being that of the United States (1920-1933). In France, absinthe was prohibited from 1915 to 2011, which favored the rise of pastis and plant liqueurs like gentian as legal alternatives. Paradoxically, American Prohibition stimulated the export of cognac via the black market.
Proof
System of measuring alcohol content used in the United States, where 1 proof = 0.5% ABV. A spirit at 80 proof therefore contains 40% alcohol. The British system, now obsolete, was different (100 proof UK = 57.15% ABV). In France and Europe, the percentage of alcohol by volume (% vol. or ABV) is used.
Q
Tails (of distillation)
Last fraction of the distillate, rich in heavy alcohols, esters, and fatty acids. Tails are generally discarded because they bring undesirable aromas (oily, waxy, heavy notes). However, some distillers intentionally include a small proportion of tails to add complexity and body to the distillate.
Cinchona
Cinchona bark, rich in quinine, used to flavor certain bitter drinks and vermouths. Cinchona is the main ingredient in tonic wines (Dubonnet, Byrrh, Lillet) and many bitters. Its bitterness, although different from that of gentian, plays an important role in the French tradition of bitter aperitifs.
R
Rancio
Complex and sought-after aromatic character that develops in very old brandies (generally after 15 to 20 years of barrel aging). Rancio evokes nuts, dried fruits, leather, blond tobacco, and dried mushrooms. It is a marker of great maturity and one of the most prized aromas by connoisseurs of old cognacs and armagnacs.
Reduction
See Dilution. The action of lowering the alcoholic strength of a spirit by adding pure water. Some spirits are bottled "cask strength," without reduction, thus offering the natural alcoholic strength of aging. Reduction must be carried out with very pure water so as not to alter the aromatic profile.
Retronasal olfaction
Perception of aromas via the retronasal pathway, i.e., the aromas that rise from the mouth to the nasal passages after swallowing a spirit. Retronasal olfaction often reveals different aromas from those perceived on the nose, and it is primarily responsible for the sensation of length in the mouth and the complexity perceived at the end of the tasting.
Color
Color and visual appearance of a spirit observed in the glass. The color provides clues about the age, type of aging, and composition of a product. A young cognac is pale gold, an XO is dark amber. An artisanal gentian liqueur has a natural golden yellow color, derived from the pigments (xanthones) of the root.
Rum
Spirit obtained by distilling sugarcane or its derivatives. We distinguish between agricultural rum (distilled from fresh sugarcane juice, a specialty of the French Antilles) and molasses rum (or industrial rum). AOC agricultural rum from Martinique is one of the flagships of French spirits, with a unique controlled designation of origin in the world for a rum.
S
Coil (worm)
A copper tube coiled in a spiral, submerged in a cold water bath, which condenses the alcohol vapors from distillation. The coil transforms the vapors into liquid distillate. The length and diameter of the coil influence the contact with the copper and thus the quality of the purification of the distillate.
Single malt
Whisky produced by a single distillery, exclusively from malted barley and distilled in a pot still. The term applies to both Scottish and French single malts. French single malt whisky (Armorik, Rozelieures, Hautes Glaces) is booming, with unique taste profiles linked to French terroirs and barrels.
Spirits
Generic term for any alcoholic beverage obtained by distillation, generally with a minimum of 15% vol. The word comes from the Latin "spiritus" (spirit, breath), as medieval alchemists considered alcohol to be the spirit of wine. Spirits include brandies, liqueurs, anise-flavored drinks, bitters, and creams. France is one of the largest nations of spirits in the world.
Spritz
Cocktail of Venetian origin composed of a sparkling wine (Prosecco), a bitter spirit, and sparkling water. The Spritz has enjoyed worldwide success since the 2010s. The "Auvergnat Spritz" by De Michellot replaces Aperol or Campari with gentian liqueur, creating a French and more complex version of this essential cocktail.
Elderflower
Shrub (Sambucus nigra) whose flowers and berries are used for making liqueurs, syrups, and preparations. Elderflower brings floral, musky, and slightly fruity aromas. De Michellot elderflower liqueur at 20% vol. captures these floral and fruity aromas in a sweet and elegant liqueur, ideal for cocktails or as an aperitif.
Sweetness
Perception of sugar in the mouth when tasting a liqueur. European regulations require a minimum of 100g of sugar per liter for liqueurs and 250g for creams. Artisanal liqueurs like those from De Michellot dose sugar sparingly so as not to mask the natural aromas of plants and fruits.
T
Tannins
Polyphenolic compounds present in oak wood, which are transferred to the spirit during barrel aging. Tannins bring structure, astringency, and woody aromas to the product. Over time, tannins soften and integrate, contributing to the complexity and roundness of aged brandies.
Terroir
A fundamental French concept designating all natural (soil, climate, exposure, altitude) and human (know-how, traditions) factors that give a product its unique characteristics. In terms of spirits, terroir influences the raw material (grape, apple, gentian), aging conditions, and the producer's know-how. De Michellot liqueurs are deeply rooted in the Auvergne terroir.
Heads (of distillation)
First fraction of the distillate, containing the most volatile components: methanol, acetaldehyde, light esters. Heads are systematically discarded because they contain toxic components (methanol) and pungent, acrid, and solvent-like aromas. The art of the distiller is to make a precise cut between the heads and the heart of the run.
Alcoholic strength
Percentage of pure alcohol (ethanol) contained in a beverage, expressed by volume at 20°C. Synonym for "alcohol degree" or ABV. De Michellot liqueurs range from 20% vol. (elderflower) to 35% vol. (anisette and genepi), depending on the recipes and desired taste balances.
Trou normand
French gastronomic tradition consisting of serving a glass of Calvados (or a Calvados sorbet) between two courses, to "revive" the appetite and facilitate digestion. The term refers to both the moment and the drink. This Norman custom perfectly illustrates the role of the digestif in French gastronomy. The Auvergnat equivalent traditionally uses gentian.
Tulip (glass)
A tulip-shaped tasting glass (flared at the base, narrowed at the top), ideal for tasting brandies and liqueurs. Its shape concentrates aromas towards the nose and limits alcohol evaporation. It is the recommended glass for tasting cognacs, armagnacs, calvados, and De Michellot liqueurs in the best conditions.
U
Ugni Blanc
A white grape varietal dominant in the Cognac and Armagnac vineyards, representing over 95% of the Charentais vineyard area. Ugni Blanc produces an acidic, low-alcohol, and neutral wine, ideal for distillation. Its disease resistance makes it a reliable varietal, although some artisanal producers like Jean-Luc Pasquet prefer more expressive rare varietals (Folle Blanche, Colombard).
Umami
The fifth basic taste (after sweet, salty, sour, and bitter), discovered by Japanese chemist Kikunae Ikeda in 1908. Umami (from the Japanese "savory taste") is rarely evoked for spirits, but some very old brandies and complex liqueurs present subtle umami nuances, reminiscent of broth, soy, or dried mushrooms.
V
Vervain
An aromatic plant (Verbena officinalis or Aloysia citriodora for lemon verbena) whose leaves are used to make liqueurs with a fresh and lemony profile. Verveine du Velay is the most famous. The De Michellot verbena liqueur at 30% vol. offers lemony aromas and natural sweetness, perfect as a digestif or a refreshing cocktail.
Tulip glass
See Tulip. A tasting glass with a flared then narrowed shape, which concentrates aromas and directs them to the nose. Preferred over the traditional balloon glass by professional tasters, as it limits excessive ethanol evaporation that can mask subtle aromas.
Aging
The maturation period of a spirit in an oak barrel, during which it acquires color, aromatic complexity, and roundness. Aging transforms a raw and vibrant distillate into a refined and harmonious spirit. The duration varies: a minimum of 2 years for a VS cognac, 10 years for an XO, and up to several decades for the greatest Armagnac vintages.
VS (Very Special)
An age category for cognac and armagnac, designating a brandy whose youngest component has aged for a minimum of 2 years in oak barrels. VS brandies are young, vibrant, and fruity, ideal in cocktails or long drinks. Jean-Luc Pasquet's organic VS cognacs, available at De Michellot, demonstrate that a VS can have character and complexity.
VSOP (Very Superior Old Pale)
An age category for cognac (minimum 4 years in barrel) and armagnac (also minimum 4 years). "Old Pale" refers to the historical practice of not adding caramel to color the brandy, letting the wood alone provide its color. VSOPs are balanced spirits, halfway between the vibrancy of a VS and the depth of an XO.
X
Xanthones
Natural yellow pigments present in the gentian root, responsible for the golden yellow hue of artisanal gentian liqueur. Xanthones also possess antioxidant and anti-inflammatory properties. Their presence in a gentian liqueur is an indicator of authenticity, as industrial products often use artificial colorings.
XO (Extra Old)
A premium age category for cognac and armagnac, designating a brandy whose youngest component has aged for a minimum of 10 years in barrel (regulation strengthened in 2018 for cognac, previously 6 years). XOs are deep, complex, and multidimensional spirits, to be enjoyed exclusively neat, in contemplation. Their price reflects the aging time and the lost angels' share.
XXO (Extra Extra Old)
A recently created age category for cognac (in 2018), designating a brandy whose youngest component has aged for a minimum of 14 years in oak barrels. The XXO fills the gap between the XO (minimum 10 years) and informal designations like "Hors d'Age" or numerical denominations (20 years, 30 years). It is the highest official designation.
Z
Zest
The thin outer peel of a citrus fruit (lemon, orange, grapefruit), rich in aromatic essential oils. Zest is an essential garnish element in cocktails, but also a maceration ingredient for certain liqueurs and bitters. The "twist" consists of pressing a zest over the glass to release its essential oils and flavor the cocktail.
Zymology
The science of fermentation, a branch of biochemistry that studies the processes by which yeasts and bacteria transform sugars into alcohol and other metabolites. Zymology is the scientific foundation of the production of all spirits, beer, and wine. Mastery of zymological processes is essential for healthy fermentations and quality distillates.
Thematic Index: Liqueurs
Essential terms to understand the world of artisanal liqueurs:
- Anisette -- Crème (liqueur) -- Elixir -- Genepi -- Gentian -- Liqueur -- Liquorist -- Peppermint -- Sweetness -- Elderflower -- Vervain
Thematic Index: Brandies
Essential terms to understand French brandies:
- Armagnac -- Blanche -- Brandy -- Calvados -- Cognac -- Eau-de-vie -- Hors d'Age -- Kirsch -- Marc -- Rum -- Single Malt -- VS -- VSOP -- XO -- XXO
Thematic Index: Cocktails
Essential terms from the world of cocktails and mixology:
Thematic Index: Tasting
Essential terms for tasting like a professional:
- Bitterness -- Bouquet -- Caudalies -- Tasting -- Finish -- Legs -- Length -- Nose -- Aromatic Notes -- Retro-olfaction -- Color -- Tulip
Thematic Index: Production
Essential terms for spirit production:
- Refinement -- Still -- Armagnac Still -- Charentais Still -- Blending -- Second Distillation -- First Distillate -- Cap -- Heart of the Distillate -- Swan Neck -- Cucurbit -- Distillate -- Distillation -- Double Distillation -- Esters -- Ethanol -- Extraction -- Fermentation -- Filtration -- Infusion -- Maceration -- Macerate -- Reduction -- Percolation -- Pot Still -- Tails -- Condenser Coil -- Heads
Thematic Index: Terroirs
Essential terms related to French spirits terroirs:
- AOC -- Barrel -- Cellar -- Oak -- Growth -- Cuvée -- Aging -- Finish -- Folle Blanche -- Cask -- Gentian Harvester -- Grande Champagne -- Hygrometry -- IGP -- Vintage -- Topping Up -- Oxidation -- Angel's Share -- Rancio -- Tannins -- Terroir -- Ugni Blanc -- Aging -- Xanthones
Explore the World of De Michellot
Now that you master the vocabulary of spirits, discover our artisanal liqueurs from Auvergne. Six recipes, six worlds of flavors.
Discover our liqueursRead our Guide to French Spirits | Read our Guide to Gentian | Compare our 6 Liqueurs
