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;

amyl alcohol or a mixture of amyl alcohols.

a highly characteristic and generally obnoxious odors of the so-called higher alcohols (butyl, propyl, amyl, isoamyl, etc). Not found in table wines of quality. However, a moderate amount is tolerated and seemingly appreciated in some Portuguese ports.