A hot, acrid, oily liquid, accompanying many alcoholic liquors (as potato whisky, corn whisky, etc.), as an undesirable ingredient, and consisting of several of the higher alcohols and compound ethers, but mostly of amyl alcohol;
light oils that are formed during the fermentation (generally in the workmanship of the rum); they can be removed in a multiple column still system, by successive distillations. they are used to aromatise other alcoholic drinks.