1. What makes a cocktail dirty?

When a cocktail is made "dirty", it simply means that olive brine has been added to the drinking - in the process, "dirtying" the liquid. A normal martini is a mixture of gin or vodka, and vermouth. When someone requests a dirty martini, some olive brine - usually a quarter ounce - is added.

You might even have overhead someone ordering a "filthy martini" before (read: Dua Lipa). A filthy martini basically amps up a dirty martini, which means adding extra olive brine or potentially even other saltier ingredients like pickle brine. 

| Read more: Shaken vs stirred - Has James Bond been ordering his martinis wrongly?

2. Why does juniper matter in gin? What’s the connection between juniper and gin?

The word "gin" is actually derived from the Dutch word for juniper, "jenever". So it's safe to say that juniper is really, really important to gin.

Legally, every gin must be made with juniper as one of its botanicals - though how much juniper exactly can vary between gin makers. Junipers are coniferous trees and shrubs, and their addition during the distillation of gin is what gives gin its characteristically piney, resiny and herbaceous flavours.

| Read more: Check out our reviews of different gin expressions! 

3. What’s the difference between light and dark rums?

Light rums are rums that are typically bottled straight after distillation and are not aged for a further period of time in barrels. Due to the lack of aging, the spirit remains clear and is hence called light rums. 

Meanwhile, dark rums refers generally to rums that have been aged for a few months or years in oak barrels, during which the flavourings and the colourings from the oak contract causes the rums to take on a darker hue. Generally speaking, the longer the aging, the darker the rums. 

It's important to note that the "light versus dark" rums classification is by no means 100% accurate. Exceptions may arise when some producers add caramel food colouring to make the rums look darker than it would normally be, appealing to customer's psychological associations of darker rums with longer aging and "deeper flavours". 

| Read more: Interview with Daniele Biondi, Rum Geek First, LM&V's Export Manager Second

4. What’s a tequila NOM?

The tequila NOM is the four digit number on every bottle of tequila that you shouldn't ignore. This NOM - called the Norma Oficial Mexicana - is a code assigned to every tequila distillery by the Mexican government. 

When you input the NOM, or four-digit number, into the Tequila Matchmaker database, it essentially tells you which distillery the liquid in your hand was produced at. This helps bring more transparency to the consumer, enabling you access to a host of information about that distillery's production methods as well as other brands that might be produced at the distillery. 

The next time you come across some tequila brand touting its small-batch, artisanal craft methods, be sure to check it's NOM! Don't be surprised if you wind up finding out the bottle in your hand has been produced at a highly industrialised mega-distillery that's also been churning out 60 others tequila brands.

| Read more: An unfiltered review of 818, a.k.a. Kendall Jenner's tequila! 

5. What’s the difference between whisky and whiskey?

Whisk(e)y tends to be spelt differently depending on the country of origin. The general rule is that if the country's name has an "e" in it, you call it "whiskey". Otherwise, you would call it "whisky". 

Countries like America, Canada, Ireland call it "whiskey", while countries like Scotland, Japan and Taiwan call it "whisky".

Kanpai!

88 Bamboo Editorial Team