JACK DANIEL'S A whiskey of the bourbon type, made in Tennessee, which is perhaps the most famous whiskey made in America. The Jack Daniel's distillery in Lynchburg, Tennessee, dates from 1866 and is the oldest registered distillery in the United States. Jack Daniel's is made according to the sour-mash process, mellowed by a process of filtration through sugar maple charcoal.
JAEGERMEISTER This complex, aromatic concoction containing some 56 herbs, roots and fruits has been popular in germany since its introduction in 1878. It may be used as cocktail bitters but is more frequently consumed as an apertif or after dinner drink.
JAMAICAN RUM Full-bodied, pungent rum, dark in color, and decidedly heavier and richer in taste than light bodied rums produced elsewhere in the Caribbean. High-quality Jamaican rums, such as Myer's, are usually drunk straight.
JULEPS Made with Kentucky bourbon and fresh mint leaves (muddled, crushed or whole), served in an ice frosted glass with shaved ice and a mint garnish.
KAHLUA Coffee liqueur originating in Mexico made from mexican coffee beans.
KIRSCHWASSER A strong, dry black cherry fruit brandy made by both the Germans and the French.
KUMMEL A cordial liqueur of Dutch origin made from caraway seeds, cumin seeds, coriander seeds and aniseed, with herb flavors added.
LIGHT RUM Rums lighter in body though not necessarily in color than their dark, heavy-bodied Jamaican cousins. Light rums may be white, "silver", or golden in color. They usually hail from Puerto Rico, Cuba, and the Virgin Islands.
LIGHT WHISKEY American whiskey, lighter in taste and body than its conventional whiskey predecessors. It is distilled at a much higher proof (161 to 189) than traditional whiskeys and aged in reused barrels rather than in new charred barrels.
LILLET An increasingly popular French apertif, light and dry, that comes in two versions, white and red.
LIQUEUR An alcoholic beverage that is manufactured by adding flavorings such as strawberry, orange, or almond to a distilled spirit. the flavorings can be added in one of three fashions; steeping, percolating/filtering, and redistilling. Combinations of flavors, such as mint, chocolate, vanilla, and coffee are also used. Because of the way they are produced, the differences in quality among liqueurs are dramatic. Some liqueurs, especially those manufactured in Europe, are still made by natural processes and contain natural ingredients. Unfortunately, many of the larger liqueur firms, including most American firms, use chemical flavor concentrates in the manufacture