LEES, the grossest and most ponderous parts of liquors, which, being separated by fermentation, fall to the bottom. The word comes from the French lis; and that either from limus "mud," or from Lycus one of the furnames of Bacchus; or, according to du Cange, from lis, a corrupt Latin word signifying the same.—The vinegar-makers make a great trade of the lees of wine dried and made into cakes, after having squeezed out the remains of the liquor in presses.