adj
(US) Used other than figuratively or idiomatically: 55% alcohol by volume.
n
(Scotland) Synonym of Adam's ale
n
(uncountable) Beverages containing ethanol, collectively.
n
A standard measure of the amount of alcohol contained in a given volume of an alcoholic beverage, usually defined as the number of millilitres of pure ethanol present in 100 millilitres of solution at 20 °C (68 °F).
n
An alcoholic extract of plant material; a tincture.
n
(medicine, dated) An alcoholic tincture prepared with fresh plants.
n
(Canada) grain alcohol, everclear
n
(alcohol production) The alcohol which is lost from whisky while it matures in barrels, the result of evaporation through the porous wood.
n
(UK, slang) A cocktail of Castaway (an alcopop) and Diamond White (a brand of cider).
v
(intransitive) To drink champagne.
v
To add sugar to grape juice during the fermentation of wine, usually to increase the alcohol content.
n
(by extension) A mixture of other substances or things.
n
(Scotland, slang) Buckfast Tonic Wine, a brand of fortified wine.
adj
Of (a bottle of) wine, tainted by mould/mold in the cork.
n
Alternative form of dino juice.
n
Alternative form of dino juice (short for dinosaur juice).
n
A compound of alcohol with mineral acid.
n
(informal, derogatory) Cheap, inferior European wine.
n
(alcohol production) The weak spirit produced at the end of distillation (the weak feints); sometimes also the impure spirit produced at the beginning of distillation (the strong feints), much impregnated with fusel oil.
v
To react, using fermentation; especially to produce alcohol by aging or by allowing yeast to act on sugars; to brew.
adj
(usually of whiskey) very strong, containing a high concentration of alcohol
v
(transitive) To make sour, as beer, by causing it to ferment.
v
(intransitive, brewing, oenology) To have secondary fermentation (fermentation occurring after the conversion of sugar to alcohol in beers and wine) take place.
n
A mixture of several higher-order alcohols (alcohols with more than two carbon atoms) formed as byproduct in the normal fermentation process. An excessive concentration, as in low-quality moonshine, causes unpleasant taste.
adj
(of wine) Tasting of the cask.
v
(transitive, winemaking, dated) To add sugar and water to (unfermented grape juice) so as to increase the quantity of wine produced.
n
(countable, brewing) Any substance causing turbidity in beer or wine.
n
A strong liquor or medicine.
n
(Scotland) A soft drink.
n
A person who extracts juice for consumption.
n
Obsolete spelling of juice [(uncountable) A liquid from a plant, especially fruit.]
n
A step used in producing some Tennessee whiskeys, in which the whiskey is filtered through or steeped in charcoal chips before going into the casks for aging.
n
An alcoholic beverage that is particularly smooth and tasty.
n
(obsolete) A liquid, a fluid.
n
(obsolete) amniotic fluid
n
(obsolete) A solution of silica, or flints, in potash.
n
Obsolete form of liquor. [(obsolete) A liquid, a fluid.]
n
Obsolete form of mead. [An alcoholic drink fermented from honey and water.]
n
Obsolete form of mead (“the drink”). [An alcoholic drink fermented from honey and water.]
n
A moonshiner, who makes illicit alcohol.
n
(literally) The light of the moon.
n
(informal) Orange juice.
adj
Of whisky, having a complex smoky flavour imparted by compounds released by peat fires used to dry the malted barley.
n
(Southern US) The liquid left after boiling greens, such as collard greens, mustard greens, or turnip greens.
n
(US) A measure of the alcohol content of liquor. Originally, in Britain, 100 proof was defined as 57.1% by volume (no longer used). In the US, 100 proof means that the alcohol content is 50% of the total volume of the liquid; thus, absolute alcohol would be 200 proof.
v
(transitive) In winemaking, to perform pigeage: to stamp down grape skins that float to the surface during fermentation.
n
(informal) A quaffable wine.
n
Alcoholic spirit that has been purified to or close to the maximum concentration obtainable by using conventional distillation processes, i.e. about 96% by volume.
n
(countable) A serving of this beverage.
n
A bitter that is relatively light and easy to drink.
n
Alternative form of schnapps [(uncountable) A type of distilled alcoholic beverage (liquor), often with a herbal or fruit flavoring, typically drunk neat as an apéritif or digestif.]
n
(slang, African-American Vernacular) A mixed drink including a codeine-laced promethazine cough syrup as an ingredient.
n
Distilled alcoholic beverages.
n
(now historical) Alcoholic spirit; a strong alcoholic drink.
n
(alcohol production) Tailings, feints.
n
Someone who enjoys and is knowledgeable about tequila.
n
(by extension, humorous) A (small) alcoholic drink.
n
(UK) 10 millilitres of pure alcohol contained within a beverage.
adj
(UK, Devon, dialect, obsolete) mildewed or sour
n
The quality or state of being vinous, or of having some essential characteristic of wine.
n
Alternative form of vodka [A clear distilled alcoholic liquor made from grain mash.]
n
(now only historical) A cup of wine drunk with spices or other small accompaniments, taken before retiring to bed or before the departure of guests; also, a larger snack or small meal taken in similar circumstances.
n
A drink that warms one up.
n
A toast to health, usually on a festive occasion.
adj
Alternative form of whiskeyed [Treated or infused with whiskey.]
n
(uncountable) A kind of very strong whiskey.
adj
Full of wine; well supplied with, or having drunk a lot of, wine.
n
A person who habitually drinks wine
adj
Relating to the effects of drinking wine.
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