When most people are settling down for a long winter's nap I decided to expand my brain and palate by learning more about liquor. But not just your everyday Wild Turkey or Jose Cuervo but "craft" spirits from independent, small distillers.

It's like learning another culture with its language, customs and honor system. My homework includes: researching the process of distilling; remembering the rules of what barrels can be used for what liquors and, of course, the proof or percentage of alcohol in the bottle.

And once again if my high school chemistry class had used liquor distillation as an example I would probably be a chemist. But alas I am an omnimedia WINE specialist, a WINE drinker not a collector, a WINE judge and a WINE retailer. AND a nasty 21st birthday experience, where I over indulged in a series of liquors and shots of cordials, made me stay away from spirits for the last two decades. ( I apologize AGAIN to my dear friend Ute for throwing up in your car that evening...)

So here is a snippet of the 101 of what I've learned the past few months.

When it comes to alcoholic beverages it means taking a fermented carbohydrate (rye, corn, wheat, hops, potatoes, oats, agave) and stripping it of the "gunk" (fiber,earth,etc) so the "good stuff" (aromatics, flavors) rises. Literally. The solids turn to liquids then to vapors then back to liquids. Repeat the process and get even less "gunk" and more of the "good stuff".

That's why some distilled spirits tout "distilled 500 times!" or such. And why Prohibition Bathtub Gin probably really DID taste like bathwater because the grain was just distilled once or twice to achieve the alcohol kick without the refining of the flavors.

As is my rule of thumb with wine, a good one is one you like, a bad one is one that you don't, the same rule applies in the spirits world. Especially if you are going to drink it straight.

Vodka is supposed to taste like nothing. Just be clean and neat with a smooth hotness. But add infused herbs and citrus and you have a whole new reason to breathe.

North Shore Distillery Sol-located in Illinois this vodka is made from midwest grain and infused with chamomile and citrus. Lovely perfumey nose, soft subtle clean hints of citrus, smooth with more flavor than burn.

High West Silver Vodka-distillery in Utah. Made from oats. Lovely sweet vanilla on the nose and palate. Reminded me of sugar cookies.

Bakon Vodka-the name says it all. Yes, it smells and tastes like subtle smoky bacon. Pig out!

Cordials. Liqueurs. Possibly the spirits world's most under appreciated genre of beverages. They deserve to be sipped, savored and used generously in a glass or as an exciting addition to a recipe.

Santa Clara Rompope Vanilla-a smiling Saint Clare on the label and you may want to light a candle after experiencing this rich, lush cordial brimming with notes of wild vanilla. Pour some in a cup, add coffee, and convert.

Santa Clara Rompope Nuez-I thought I had stepped back in time and was drinking a liquid version of my late Grandmother Burn's pecan pie. Roasted nuts, buttery, rich molasses, caramel flavors. Wow.

Koval Ginger Liqueur-Marinate some chicken breasts in a bit of this, fire up the grill and enjoy ginger chicken.

Clear Creek Distillery Grappa Muscat-grappa is usually made from the leftover worn out used up pumice, stems, seeds of grapes. Which is why grappa is usually harsh and hot. All for the alcohol and not the flavor (remember Prohibition?) The folks at this Oregon distillery actually grow grapes specifically FOR grappa. So what you get is fresh and lively just as if it had been fermented to a still wine state. The nose on this is fresh, frisky, tropical fruit. The taste is lovely, smooth with just enough heat to make you smile with pleasure not pain.

Lazzaroni Amaretto-I wanted to dab this behind my ears, my knees and most definitely pour a bunch in my glass. Fresh almonds, cherries, vanilla. Smooth and amazing to dunk cookies in or pour over poundcake or chocolate ice cream.

And don't forget Santa. We think the perfect glass to leave out on December 24th would be filled with Prichards Key Lime Rum. It's like a day in Keys-lush, rich, limey and oh so Ho! Ho! Ho!