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According to the Oxford English Dictionary, the term was first used in 1695 to describe a mixture of beer, rum, and sugar, heated with a red-hot iron ("Thus we live at sea; eat biscuit, and drink flip"). [1] The iron caused the drink to froth, and this frothing (or "flipping") engendered the name. Over time, eggs were added and the proportion ...
Rum display in a liquor store (United States, 2009) Government House rum, manufactured by the Virgin Islands Company distillery in Saint Croix, circa 1941. Rum is a liquor made by fermenting and then distilling sugarcane molasses or sugarcane juice. The distillate, a clear liquid, is often aged in barrels of oak.
Aberlour A'bunadh Batch 59, labeled as "bottled straight from the cask". Cask strength (also known as barrel proof/barrel strength) is a term used by whisky (spelt "whiskey" in Ireland and the United States) and rum producers to describe a whisky or rum that has not been substantially diluted after its storage in a cask for maturation.
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The English loanword "schnapps" is derived from the colloquial German word Schnaps ⓘ (plural: Schnäpse), which is used in reference to spirit drinks. The word Schnaps stems from Low German and is related to the German term " schnappen ", meaning "snap", which refers to the spirit usually being consumed in a quick slug from a small glass (i.e ...
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In the latter case, however, the aroma of caramel, often used to colour the whisky, is likely to be detectable. [5] After an initial nosing the whisky is swirled, so that it rises up the edges of the glass, and allowed to settle. The spirit will leave legs on the side of the glass. The thickness of the legs and the length of time they persist ...