A mixture of several higher-order alcohols (alcohols with more than two carbon atoms) formed as byproduct in the normal fermentation process. An excessive concentration, as in low-quality moonshine, causes unpleasant taste
many simply blamed the Doosra's known enthusiasms for opium, ganja, and any number of local fusel oils, singly or combined, named and nameless.
a mixture of amyl alcohols and propanol and butanol formed from distillation of fermented liquors
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 particularly of amyl alcohol; hence, specifically applied to amyl alcohol
() The word "fusel" comes from German Fusel, which is used to refer to low-quality alcoholic beverages in general, especially to inferior wines and spirits distilled with inadequate equipment.