According to David Embury’s The Fine Art of Mixing Drinks, the Jack Rose was, during the mid-20th century, a pillar of basic cocktail-mixing knowledge. The origin of its name is disputed: some credit it to an early 20th-century hit man called “Bald Jack Rose,” while others connect it to Jersey City bartender Frank J. May, who was also known as Jack Rose. What is certain is that the Jack Rose is a New Jersey cocktail through and through. Its American apple brandy base, applejack (a.k.a. “Jersey Lightning”), is one of the country’s oldest continuously-produced spirits and Laird’s in New Jersey remains its largest producer to this day.
(Spirits/Cocktails)

Dual purpose hop with characteristic white wine aromas of lemon/lime, pear, banana, orange, and slight spiciness. Used in Saisons, Wheat Beers, and Pale Ales. Similar to Nelson Sauvin and Mosaic. Commercial examples of Jarrylo include: Allagash Speciale Blonde Ale, Left Hand Extrovert American IPA. (Beer/Hops)

No wine glossary is complete without paying respects to the contributions of Thomas Jefferson. Third president of the U.S., he was a wine lover extraordinaire. Grape grower and winemaker, he went to his grave puzzled that the European grape cuttings he planted did not thrive in the U.S. as they did in Europe. He tried for more than 30 years and finally settled on certain native grape varieties which could stand the harsh new world climate. Jefferson never knew that a microscopic, native American pest now known as the Phylloxera root aphid was killing his European vines. Jefferson believed that table wine is a temperate beverage as opposed to ardent spirits, which he avoided. His was a strong voice favoring low taxes on table wines and high taxes on intoxicating liquor. He is best known to winemakers for his quote "No nation is drunken where wine is cheap; and none sober, where the dearness of wine substitutes ardent spirits as the common beverage." (Wine/People and Places)

Jerez is a small city in southern Spain (Andalusia). This is the birthplace of Sherry. (Wine/People and Places)

A jeroboam is an oversize wine bottle; however, the exact size is not standardized. It may be equivalent to 4, 5 or 6 standard (750 ml) bottles, depending upon the wine producer. In Champagne, France and in California, it is often 3 liters in size; in Bordeaux, 3.75 liters; in England, as much as 4.5 liters. (Wine/Service)

Jizake is a regional or local sake from a smaller brewery that is not mass-produced. (Sake/Classification & Attributes)

Johannisberg Riesling, along with White Riesling, is an outdated term for the familiar Riesling. (Wine/Grapes)

The fastest growing wine region of Israel is just twenty-five miles form the Mediterranean sea, between the cities of Tel Aviv and Jerusalem. The Judean Hills has garnered comparisons to Tiuscany and Napa. International varieties are performing quite well and getting their fair share of media attention. Seek out Bordeaux varietal blends and pair them with braised meats. (Wine/Appellations)

Jug wine is the common name given to wines sold at a modest price in 1.5 liter size or larger containers. (Wine/Classification & Attributes)

Julienas is named after Julius Caesar and vineyards were first planted here in Roman times. This is a northerly commune, just to the south of Saint-Amour, and the granite and clay soils help to produce wines with a bit more power and structure than is typical. (Wine/Appellations)

Spain's Jumilla DO, is located in the far southwest, near the Mediterranean. Interestingly, the phylloxera devastation which destroyed so many vineyards throughout Spain in the early 20th century, did not hit Jumilla until 1989, meaning that only in the last few years has viticulture returned to normal due to massive replanting. Thankfully, there are some vineyards that did not need replanting, as these have sandy soils, which is not susceptible to phylloxera. Yields in the soils are quite low, but as Jumilla is not well known, prices remain reasonable.

The leading variety here is Monastrell, known elsewhere as Mourvedre; this is followed by Garnacha, Tempranillo, a few whites such as Airen and Malvasia and then a few Bordeaux varieties; in total there are 70,000 acres planted, with most vineyards at an elevation between 1750 to over 2600 feet. Some of the best wines from Jumilla are the rosados produced from Monastrell. The red wines that are imported are primarily made from Monastrell and have a ripe, spicy peppery character to them; they are often good values. (Wine/Appellations)

Thought the original Junglebird recipe dates back to 1978 Malaysia, Giuseppe González (who now owns NYC’s Suffolk Arms) made critical adjustments to the cocktail, putting it on the menu at now-closed urban tiki bar Painkiller/PKNY in 2010. The original drink contained a whopping four ounces of pineapple juice, which placed it firmly outside the interest of most craft cocktail bartenders. So he dialed it back to about an ounce and a half, and made a second, equally important change: He subbed out Berry’s Jamaican rum for richer blackstrap rum. These changes had the effect of bringing the sharp, citrus notes of Campari into relief—and the drink further into alignment with more avant-garde tastes. (Spirits/Cocktails)

Junmai literally translates into “pure rice”. This is the older, more traditional method of brewing sake. Junmai saké can only contain four ingredients: rice, water, yeast and koji with no added alcohol. Junmai sakés will be richer and fuller bodied than the other major type, Honjozo saké. Until recently, at least a 30% rice polish (70% remaining) was required for this definition, but that has now been eliminated.

These are generally dry to off-dry and pair well with sushi, fusion cuisine or even seafood risotto. (Wine/Classification & Attributes)

Junmai dai ginjo is sake with rice polished at least 50% (50% remaining) and no distilled alcohol added. It is considered "ultra-Premium" sake. (Sake/Classification & Attributes)

Junmai Daiginjo’s have at least 50% of the outer hull milled away. Some high end Junmai Daiginjo’s actually get down to 65% of the hull removed. How much of the outer hull of the rice kernel is a major determinant of the final quality of the saké. The more of the hull that’s removed the higher the quality of the saké and generally the price of it as well. The term "Junmai" literally translates into “pure rice”. This is the older, more traditional method of brewing sake. Junmai Daiginjo saké can only contain four ingredients: rice, water, yeast and koji.

Pair these sakes with sushi, fusion cuisine or even scallops or pork chops. (Wine/Classification & Attributes)

A junmai ginjo sake is a very particular type of sake. Junmai refers to a sake that is a pure rice wine, one that does not have any distilled alcohol added. Ginjo refers to the fact that at least 40% of the rice polished away during the brewing process. This process for a ginjo sake is done at lower temperatures, which takes longer, but produces a sake that is light and fragrant with greater complexity.

A junmai ginjo sake is considered a "super premium" sake, which represents less than 10% of all sake. Along with traditional foods paired with sake, such as sushi or Asian cuisine, a junmai ginko sake also marries well with roast turkey or even leg of lamb. (Wine/Classification & Attributes)

Jura is a wine region named for the Jura mountains of eastern France, between Burgundy and the Swiss border. Many different wine types are produced in the Jura region although the region is not considered large. Common grapes of the region include Savagnin, Poulsard, Trousseau, and Chardonnay.

Best known of the region are wines from the town of Arbois -- which is also the birthplace of Louis Pasteur. Vin jaune is probably the most typical wine from the area. It is unlike other French table wines in that its flavor and production process is reminiscent of Spanish sherries and vin jaune wine is often very long lived. Other famous wines of the region are the sparkling Cremant de Jura and a fortified wine known as Macvin du Jura. (Wine/Appellations)

Jurancon is a historic appellation south of the city of Pau in the western foothills of the Pyrenees Mountans that form the border with France and Spain. The vines are grown on very steep slopes and the cool maritime climate is moderated by a persistent dry, warm wind known as the "foehn." This wind allows grapes destined to become dessert wines to be harvested very late in the season and concentrated without rot.

The region produces both dry and sweet white wines from four main grape varieties. Gros Manseng, Petit Manseng, and Petit Courbu typically produce the dry wines while Petit Manseng is used for the sweet wines. There are four classifications of Jurancon. The base Jurancon is semi-sweet and will typically have about 3.5% residual sugar, Jurancon "Sec" is fully dry, and Jurancon "Moelleux" or "Vendanges Tardives" are true dessert wines. (Wine/Appellations)