Code | Name | Comments |
DAA 1 | Bacardi White Rum | blended, charcoal-filtered, aged for a least one year, then charcoal-filtered again to produce a subtle, delicate rum that is clear in colour, light in body and dry in flavour |
DAA 2 | Beer | brewed from malted barley, sugar, hops and water |
DAA 3 | Beer & Lager, alcohol free | these beers are brewed at 1 deg C, a temperature that stops the ingredients fermenting to create alcohol |
DAA 4 | Beer, wheat | the samples for this vial come from Germany and Belgium; wheat is used in place of barley |
DAA 5 | Benedictine | a brandy-based liqueur with a secret herb formula produced by Benedictine monks in France and in Spain |
DAA 6 | Bourbon | more than 50 percent of the grain used to produce bourbon must be corn and it must be aged for a minimum of two years in charred oak barrels |
DAA 7 | Brandy | distilled from grape wine sometimes aged in oak casks and usually bottled at 80 proof; to be called cognac a brandy must be made from a certain type of grape that grows only in the area of Cognac, western France |
DAA 8 | Campari | a bright red type of orange bitters named after its Italian inventor; 24 per cent alcohol by volume |
DAA 9 | Champagne | the most refined sparkling wine, produced only in the Champagne region of France |
DAA 10 | Cider | made from the fermentation of apple juice |
DAA 11 | Cointreau | a liqueur made from brandy and orange peel, 40 per cent alcohol by volume |
DAA 12 | Gin | distilled from malted grain and flavoured with juniper berries |
DAA 13 | Grand Marnier | a cognac based liqueur flavoured with orange peel |
DAA 14 | Lager | blonde beer fermented for a longer time and a lower temperature than beer; the yeast used is saccharomyces uvarum |
DAA 15 | Rum | made from fermented and distilled molasses |
DAA 16 | Sherry | fortified wine, usually drunk as an aperitif |
DAA 17 | Southern Comfort | a blend of bourbon, orange and peach liqueur; 35 per cent alcohol by volume |
DAA 18 | Tia Maria | a rum-based coffee liqueur produced in Jamaica; 26.5 per cent alcohol by volume |
DAA 19 | Vodka | a clear alcoholic spirit originating in Russia, made from grain |
DAA 20 | Whiskey, American | usually mixes together corn, rye, wheat, barley and other grains in different proportions, and then generally aged for an extended period of time in wooden barrels |
DAA 21 | Whiskey, Canadian | mainly made of rye, and matured in oak casks; usually lighter-bodied than American whiskeys |
DAA 22 | Whiskey, Irish | a whiskey made from malted cereals, barley, water and yeast; it is passed through the still 3 times, blended and aged minimum 5 years in used sherry casks |
DAA 23 | Whisky, Scotch | made from malted barley, water and yeast, in Scotland |
DAA 24 | Wine, Red | basic ingredients are grapes (including pips, skins and sometimes stems) and yeast, with various additives (e.g. potassium tartrate, citric acid, tartaric acid, sorbic acid, diammonium phosphate, sulphur dioxide, gelatine) |
DAA 25 | Wine, Rose | basic ingredients are grapes and yeast, with various additives (e.g. potassium tartrate, citric acid, tartaric acid, sorbic acid, diammonium phosphate, sulphur dioxide, gelatine); pips and skins included briefly |
DAA 26 | Wine, White | basic ingredients are grapes and yeast, with various additives (e.g. potassium tartrate, citric acid, tartaric acid, sorbic acid, diammonium phosphate, sulphur dioxide, gelatine) |
