Triple

T34224046
Position Surface form Disambiguated ID Type / Status
Subject Baileys E877999 entity
Predicate instanceOf P0 FINISHED
Object Irish cream liqueur C61080 CONCEPT FINISHED

How this triple was built (1 step)

Every LLM step that produced this triple, in pipeline order — named-entity classification, the disambiguation choices (the exact options shown, with the pick highlighted), and the generated description. The batch + timestamp of each is in the Provenance table below.

CD Concept disambiguation gpt-5-mini-2025-08-07
Target class: Irish cream liqueur
Context triple: [Baileys, instanceOf, Irish cream liqueur]
  • A. Irish cream ale
    Irish cream ale is a smooth, lightly hopped ale with a creamy mouthfeel, subtle malt sweetness, and a clean, easy-drinking finish inspired by traditional Irish brewing.
  • B. Irish dry stout
    Irish dry stout is a dark, roasty beer style characterized by a dry finish, moderate bitterness, and notes of coffee and chocolate, often with a creamy mouthfeel.
  • C. whisky
    Whisky is a distilled alcoholic beverage made from fermented grain mash and aged in wooden casks, known for its complex flavors that vary by grain, region, and production method.
  • D. bitter liqueur
    A bitter liqueur is an alcoholic beverage flavored with botanicals such as herbs, roots, and citrus peels, characterized by a pronounced bitter taste and often consumed as an aperitif or digestif.
  • E. pomace brandy
    Pomace brandy is a distilled spirit made from the fermented skins, seeds, and stems of grapes left over after winemaking.
  • F. None of above. chosen

Provenance (1 batch)

The batch behind each pipeline step, in order, with when it ran. Timestamps are batch-level — stages were processed in waves, so the object chain (NER → NED1 → NEDg → NED2) reads in order, but predicate / elicitation batches can sit in a different wave.

Step Stage Batch ID Status When
creating Elicitation batch_69f349b16d0481908754e3069f05e0c1 completed April 30, 2026, 12:23 p.m.
Created at: May 1, 2026, 1:55 a.m.