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en
CR
25
PURA : 100% agave distillate
CURADO : Flavored tequilas
AGED : Also called Rhum Vieux
SPIRITS : Produced through the process of fermentation
VODKA : Most consumed spirits in the world
DISTILLATION : One of the characteristic of spiritproduction
EUROPE : Where the knowledge of spirits was brought
MEDICINAL : Italian and French monks become interested of this instead of effectsof alcohol
ETHANOL : Natural result of fermentation
POT STILL : Also called as alembic still
COLUMN : Also called continuous still
VLADIMER SMIRNOV : Re-established the factory inIstambul in 19207Also called Rhum Vieux
MALT : One of the categories of whisky
WHISKY : Aged, grain spirit
CELTIC : Where the word whisky came from
IRELAND : Where the whisky is originated
PLANT DISTILLATES : Identified by the following broad spirit categories of rum, cachaca,tequila and mescal
MIXTO : Contains at least 5% blue agave distillate
GRAPES : Most popular choice to make brandy
BEER : Cereal base
WINE : Fruit base
ARMAGNAC : An aged, grain spirit
COGNAC : Fine french brandy
MASH BILL : Combination of grains
BLUE AGAVE : Raw ingredient used in producing tequila
Across:| 1. | Also called continuous still | | 5. | Fine french brandy | | 7. | Produced through the process of fermentation | | 9. | Cereal base | | 10. | Italian and French monks become interested of this instead of effectsof alcohol | | 12. | Natural result of fermentation | | 14. | Most popular choice to make brandy | | 17. | Also called as alembic still | | 19. | One of the categories of whisky | | 20. | Fruit base | | 21. | Where the word whisky came from | | 23. | Aged, grain spirit | | 24. | Identified by the following broad spirit categories of rum, cachaca,tequila and mescal | | 25. | Flavored tequilas |
| | Down:| 2. | Contains at least 5% blue agave distillate | | 3. | Re-established the factory inIstambul in 19207Also called Rhum Vieux | | 4. | Combination of grains | | 6. | Where the knowledge of spirits was brought | | 8. | 100% agave distillate | | 11. | Also called Rhum Vieux | | 13. | One of the characteristic of spiritproduction | | 15. | An aged, grain spirit | | 16. | Most consumed spirits in the world | | 18. | Raw ingredient used in producing tequila | | 22. | Where the whisky is originated |
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© 2015
PuzzleFast.com, Noncommercial Use Only
Across:| 1. | Also called continuous still | | 5. | Fine french brandy | | 7. | Produced through the process of fermentation | | 9. | Cereal base | | 10. | Italian and French monks become interested of this instead of effectsof alcohol | | 12. | Natural result of fermentation | | 14. | Most popular choice to make brandy | | 17. | Also called as alembic still | | 19. | One of the categories of whisky | | 20. | Fruit base | | 21. | Where the word whisky came from | | 23. | Aged, grain spirit | | 24. | Identified by the following broad spirit categories of rum, cachaca,tequila and mescal | | 25. | Flavored tequilas |
| | Down:| 2. | Contains at least 5% blue agave distillate | | 3. | Re-established the factory inIstambul in 19207Also called Rhum Vieux | | 4. | Combination of grains | | 6. | Where the knowledge of spirits was brought | | 8. | 100% agave distillate | | 11. | Also called Rhum Vieux | | 13. | One of the characteristic of spiritproduction | | 15. | An aged, grain spirit | | 16. | Most consumed spirits in the world | | 18. | Raw ingredient used in producing tequila | | 22. | Where the whisky is originated |
| |
© 2015
PuzzleFast.com, Noncommercial Use Only