GLENLIVET The greatest name in Scotch whiskey. The ultra whiskey-producing area in scotland is a 900 square mile chunk of territory on the river spey in the eastern portion of the Scottish highlands. It is there that the most famous whiskeys are produced in the Glenlivet style.
GOLDEN RUM Also known as anejo, a light-bodied rum of golden color from Cuba, Puerto Rico, and the Virgin Islands. This rum, though still of the light bodied type, has more taste and pronounced character than white rum.
GOLDWASSER Orinally made by Danzig in 1598, goldwasser is a spicy citrus flavored liqueur with 22k gold flakes mixed in.
GRAIN-NEUTRAL SPIRITS Otherwise known as grain alcohol, alcohol distilled from grain at 190 proof. Colorless and tasteless, it is used in making blended whiskeys and, as well as gin, gin, vodka, homemade liqueurs and other liquors.
GRAND MARNIER An orange-flavored cognac based French liqueur of the curaçao type.
GRAPPA An Italian brandy distilled from the pulpy mass of skins, pits, stalks left in the wine press after the juice of the grapes have been extracted. Young grappa is fairly fiery, but mellows with age.
GRENADINE A sweet syrup flavoring for drinks made from pomegranate juice, containing little or no alcohol.
GROG Originally a mixture of rum and water that was issued to sailors in the royal navy and later improved with the addition of lime juice and sugar. Now a grog is any kind of drink usually made with a rum base, fruit and various sweeteners and served hot or cold in a large mug or glass .
HIGHBALLS Any liquor served with ice, soda, plain water, ginger-ale or other carbonated beverages.
HOLLANDS GIN (Genievive) The type of old-style gin still produced and favored by the Dutch. Hollands gin is hearty, robust, and sweet, not for mixing. The Dutch like it cold and neat, often with herring.
IRISH MIST A famous liqueur produced in Ireland, consisting of Irish whiskey and heather honey.
IRISH WHISKEY The Irish have been making whiskey for 700 years and are said to have invented the stuff. The main difference between Irish and Scotch whiskey is that Irish Whisky is entirely lacking in the smoky taste that characterizes Scotch. The reason for this is that the Scots use peat in the kilns in which they dry their malt, while the Irish use coal. Irish whiskey is distilled from a grain mixture that consists of malted as well as unmalted barley, along with small proportions of wheat, oats, and rye. Irish whiskey tends to be old (at least seven years) and more mature than Scotch, probably because it is not purchased at the same rate as Scotch. Full-bodied, unblended Irish whiskeys produced in pot stills have a very pronounced character,