Gin, Vodka, LIqueurs, Rum, Spirits, Tequila, Other Spirits.
GIN
TYPES OF GIN
# DUTCH GIN: also known as Holland’s, Genever and Schiedam Gin, is typically made from equal parts of malted barley, corn and rye. It has a slightly sweet, malty character and is generally full flavoured than dry Gin. There are two styles of Dutch Gin:
Oudo: means “Old”. It has a strong flavour from a higher proportion of barley.
Jonge: means “young”. It is light both in flavour and texture.
# DRY GIN: the preferred choice for most gin drinkers- is made primarily from corn with a small percentage of malted barley and other grains. It’s typically dry, aromatic and moderately light in flavour and body. Dry Gins made in England (where this style originated) commonly have a slightly higher alcohol content and are more flavourful than American made Gins.
PRODUCTION OF GIN
The most common style of Gin, typically used for mixed drinks, is London dry Gin. London dry gin is made by taking a neutral grain spirit and redistilled after botanicals are added. In addition to Juniper berries, it is usually made with a small amount of citrus botanicals like lemon and bitter orange peel. Other botanicals that may be used include anise, angelica root and seed, orris root, licorice root, cinnamon, coriander, cassia bark.
GIN
Gin is a spirit flavoured with juniper berries. Distilled Gin is made by redistilling white grain spirit and raw cane sugar which has been flavoured with juniper berries. Compound Gin is made by flavouring neutral grain spirit with juniper berries without redistilling and can be considered as a flavoured Vodka. A well made Gin will be relatively dry compared to other spirits. Gin is often mixed in cocktails with sweeter ingredients like tonic water or vermouth to balance this dryness.
VODKA
DRAGON BLEU VODKA
Dragon Bleu is a French brand of vodka. It is distilled and bottled in the Grande Champagne area of France from a blend of three grains:wheat, barley, and rye. Dragon Bleu is produced by French distiller Patrick Brisset, who is the former President of the International Centre for Spirits and Liqueurs (Centre International des eaux-de-vie) in Segonzac, France. Dragon Bleu is 40% alcohol by volume (80 proof). It is produced using the water of the Gensac Spring. This vodka fits into the high-priced category.
ICEBERG VODKA
Iceberg Vodka is a vodka manufactured by the Newfoundland and Labrador Liquor Corporation. The vodka is produced using water from icebergs harvested off the coast of Newfoundland. Won the 2006-2007 Golden Icon Award for Best Vodka; the Golden Icon Awards are presented annually by Travolta Family Entertainment.
In 1998, the Beverage Tasting Institute gave Iceberg a 'superlative' score of 94 out of 100, ranking it second behind the acclaimed Grey Goose in a blind taste test of the world's best vodkas.
DOWNUNDER VODKA
Downunder Vodka is an 80 proof vodka distilled and bottled in Melbourne, Australia. The vodka is distilled from the molasses of Australian sugar cane.
Downunder is priced below high-priced vodkas at about the same level as Smirnoff.
COORANBONG VODKA
Derived from the Aboriginal word for "water over rocks," CooranBong is the first super premium vodka distilled from Australian grapes in the world. Using select hand-picked Shiraz and Cabernet Sauvignon grapes from the Barossa Valley, CooranBong emphasizes a unique 10x distilling process.
BOMBORA VODKA
Bombora Vodka is an Australian brand of vodka. Its name comes from the Aboriginal word for "reef," and surf talk for "massive wave." It is distilled 5x from grapes harvested in the Barossa Valley and natural spring water collected from the Great Artesian Basin.
Tuesday, February 2, 2010
MASH PREPARATION: The grain or vegetables are loaded into an automatic mash tub. Much like a washing machine, the tub is fitted with agitators that break down the grain as the tub rotates. A ground malt meal is added to promote the conversion of starches to sugar.
STERILIZATION & INOCULATION: Preventing the growth of bacteria is very important in the manufacture of distilled spirits. First, the mash is sterilized by heating it to the boiling point. Then, it is injected with lactic-acid bacteria to raise the acidity level needed for fermentation. When the desired acidity level is reached, the mash is inoculated once again.
FERMENTATION: The mash is poured into large stainless-steel vats. Yeast is added and the vats are closed. Over the next two to four days, enzymes in the yeast convert the sugars in the mash to ethyl alcohol.
DISTILLATION & RECTIFICATION: The liquid ethyl alcohol is pumped to stills, stainless steel columns made up of vaporization chambers stacked on top of each other. The alcohol is continuously cycled up and down, and heated with steam, until the vapors are released and condensed. This process also removes impurities. The vapors rise into the upper chambers (still heads) where they are concentrated. The extracted materials flow into the lower chambers and are discarded. Some of the grain residue may be sold as livestock feed.
WATER: The concentrated vapors, or fine spirits, contain 95-100% alcohol. This translates to 190 proof. In order to make it drinkable, water is added to the spirits to decrease the alcohol percentage to 40, and the proof to 80.
BOTTLING: Alcoholic beverages are stored in glass bottles because glass is non-reactive. Other receptacles, such as plastic, would cause a chemical change in the beverage. The bottling procedure is highly mechanized as the bottles are cleaned, filled, capped, sealed, labeled, and loaded into cartons. This can be done at rates as high as 400 bottles per minute.
VODKA
Vodka, one of the world's most popular liquors, is composed solely of water and ethyl alcohol with possible traces of impurities and flavorings. Vodka is made from a fermented substance of either grain, rye, wheat, potatoes, or sugar beet molasses.
Vodka’s alcoholic content usually ranges between 35 to 50 percent by volume; the standard Russian, Lithuanian, and Polish vodkas are 40 percent alcohol by volume (80 proof).
Vodka is traditionally drunk neat in the vodka belt — Eastern Europe and the Nordic countries — and elsewhere. It is also commonly used in cocktails and mixed drinks, such as the bloody Mary, the screwdriver, the White Russian, the vodka tonic, and the vodka martini.
LIQUEURS.
LIQUEUR TABLE
LIQUEUR | COLOUR | FLAVOUR/SPIRIT BASE | COUNTRY |
ABRICOTINE | RED | APRICOT / BRANDY | FRANCE |
AVOCAAT | YELLOW | EGG, SUGAR / BRANDY | HOLLAND |
ANISETTE | CLEAR | ANISEED | FRANCE, SPAIN, ITALY, HOLLAND |
AQUAVIT | CLEAR | CARAWAY, ANISE / GRAIN SPIRIT | SCANDINAVIA |
ARRACK | CLEAR | HERBS, SAP OF PALM TREES | JAVA, INDIA, CEYLON, JAMAIKA,GULF |
BENEDICTINE | YELLOW / GREEN | HERBS / BRANDY | FRANCE |
B AND B | PALE YELLOW GREEN | BRANDY & BENEDICTINE | FRANCE |
CALVADOS | AMBER | APPLE / BRANDY | FRANCE |
CHARTREUSE | GREEN | HERBS, PLANTS / BRANDY | FRANCE |
CHERRY BRANDY | DEEP RED | CHERRY / BRANDY | DENMARK |
COINTREAU | CLEAR | ORANGE / BRANDY | FRANCE |
CRÈME DE CACAO | DARK BROWN | CHOCOLATE / VANILLA | FRANCE |
CRÈME DE MENTHE | GREEN | MINT / BRANDY | FRANCE |
CRÈME DE VANILLE | CLEAR | VANILLA | FRANCE / HOLLAND |
DRAMBUIE | GOLDEN | HONEY, HERB / WHISKY | SCOTLAND |
GRAND MARNIER | AMBER | ORANGE / BRANDY | FRANCE |
GLAYVA | GOLDEN | HERB, SPICE / WHISKY | SCOTLAND |
KIRSCH | CLEAR | CHERRY / BRANDY | ALSACE |
KAHLUA | PALE CHOCOLATE | COFFEE / RUM | MEXICA |
KUMMEL | CLEAR | MARASCHINO CHERRY | ITALY |
PARFAIT AMOUR | VIOLET | VIOLET, LEMON PEEL, SPICES | FRANCE, HOLLAND |
SAKI | CLEAR | RICE | JAPAN |
SAMBUCA | CLEAR | LIQUORICE / NEUTRAL SPIRIT | ITALY |
SLIVOVITZ | CLEAR | PLUM / BRANDY | EUROPE |
CLASSIFICATION OF LIQUEURS
vCHOCOLATE LIQUEURS
v COFFEE LIQUEURS
v CREAM LIUQEURS
v FRUIT LIUQEURS
v BERRY LIUQEURS
v FLOWER LIUQEURS
v HERBAL LIUQEURS
v ANISE FLAVOURED LIUQEURS
v NUT LIUQEURS
v WHISKY LIUQEURS
LIQUEURS
Anise liqueurs have the interesting property of turning from transparent to cloudy when added to water: the oil of anise remains in solution in the presence of a high concentration of alcohol, but crystallizes when the alcohol concentration is reduced.
Layered drinks are made by floating different-coloured liqueurs in separate layers. Each liqueur is poured slowly into a glass over the back of a spoon or down a glass rod, so that the liquids of different densities remain unmixed, creating a striped effect.
LIQUEURS
Nowadays, liqueurs are made worldwide and are served in many ways: by themselves, poured over ice, with coffee, mixed with cream or other mixers to create cocktails, etc. They are often served with or after a dessert. Liqueurs are also used in cooking.
Some liqueurs are prepared by infusing certain woods, fruits, or flowers, in either water or alcohol, and adding sugar or other items. Others are distilled from aromatic or flavoring agents. The distinction between liqueur and spirits (sometimes liquors) is not simple, especially since many spirits are available in a flavored form today. Flavored spirits, however, are not prepared by infusion. Alcohol content is not a distinctive feature. At 15-30%, most liqueurs have a lower alcohol content than spirits, but some liqueurs have an alcohol content as high as 55%. Dessert wine, on the other hand, may taste like a liqueur, but contains no additional flavoring.
A liqueur is an alcoholic beverage that has been flavored with fruit, herbs, nuts, spices, flowers, or cream and bottled with added sugar. Liqueurs are typically quite sweet; they are usually not aged for long but may have resting periods during their production to allow flavors to marry.
The word liqueur comes from the Latin liquifacere (“to liquefy”).
A distinction can be made between liqueurs and the kind of cordials that are made with fruit juice. In some parts of the world, people use the words “cordial” and “liqueur” interchangeably.
Liqueurs date back centuries and are historical descendants of herbal medicines, often those prepared by monks, as Chartreuse or Bénédictine. Liqueurs were made in Italy as early as the 13th century and their consumption was later required at all treaty signings during the Middle Ages.
RUM
STYLES OF RUM
The grades and variations used to describe rum depend on the location that a rum was produced. Despite these variations the following terms are frequently used to describe various types of rum:
# Light Rums, also referred to as silver rums and white rums. In general, light rum has very little flavor aside from a general sweetness, and serves accordingly as a base for cocktails. Light rums are sometimes filtered after aging to remove any color. The Brazilian Cachaça is generally this type, but some varieties are more akin to "gold rums". The majority of Light Rum comes out of Puerto Rico. Their milder flavor makes them popular for use in mixed-drinks, as opposed to drinking it straight.
# Gold Rums, also called amber rums, are medium-bodied rums which are generally aged. These gain their dark color from aging in wooden barrels (usually the charred white oak barrels that are the byproduct of Bourbon Whiskey). They have more flavor, and are stronger tasting than Silver Rum, and can be considered a midway-point between Silver/Light Rum and the darker varieties
# Spiced Rum: These rums obtain their flavor through addition of spices and, sometimes, caramel. Most are darker in color, and based on gold rums. Some are significantly darker, while many cheaper brands are made from inexpensive white rums and darkened with artificial caramel color.
# Dark Rum, also known as black rum, classes as a grade darker than gold rum. It is generally aged longer, in heavily charred barrels. Dark rum has a much stronger flavor than either light or gold rum, and hints of spices can be detected, along with a strong molasses or caramel overtone. It is used to provide substance in rum drinks, as well as color. In addition to uses in mixed drinks, dark rum is the type of rum most commonly used in cooking. Most Dark Rum comes from areas such as Jamaica, Haiti, andMartinique, though two Central American countries, Nicaragua and Guatemala, produced two of the most award-winning dark rums in the world: Flor de Caña and Ron Zacapa Centenario, respectively.
# Flavored Rum: Some manufacturers have begun to sell rums which they have infused with flavors of fruits such as mango, orange, citrus, coconut or lime. These serve to flavor similarly themed tropical drinks which generally comprise less than 40% alcohol, and are also often drank neat or on the rocks.
# Overproof Rum is rum which is much higher than the standard 40% alcohol. Most of these rums bear greater than 75%, in fact, and preparations of 151 to 160 proof occur commonly.
# Premium Rum: As with other sipping spirits, such as Cognac and Scotch, a market exists for premium and super-premium rums. These are generally boutique brands which sell very aged and carefully produced rums. They have more character and flavor than their "mixing" counterparts, and are generally consumed without the addition of other ingredients
PRODUCTION OF RUM
As with all other aspects of rum production, there is no standard method used for distillation. While some producers work in batches using pot stills, most rum production is done using column still distillation. Pot still output contains more congeners than the output from column stills and thus produces a fuller-tasting rum.
AGEING & BLENDING: Many countries require that rum be aged for at least one year. This aging is commonly performed in used bourbon casks, but may also be performed in stainless steel tanks or other types of wooden casks. The aging process determines the coloring of the Rum. Rum that is aged in oak casks becomes dark, whereas Rum that is aged in stainless steel tanks remains virtually colorless. Due to the tropical climate common to most rum-producing areas, rum matures at a much faster rate than is typical for Scotch or Cognac. An indication of this faster rate is the angels' share, or amount of product lost to evaporation. While products aged in France or Scotland see about 2% loss each year, rum producers may see as much as 10%. After aging, rum is normally blended to ensure a consistent flavor. Blending is the final step in the Rum making process. As part of this blending process, light rums may be filtered to remove any color gained during aging. For darker rums, caramel may be added to the rum to adjust the color of the final product.
PRODUCTION OF RUM
FERMENTATION: Most rum produced is made from molasses. Within the Caribbean, much of this molasses is from Brazil. A notable exception is the French-speaking islands where sugarcane juice is the preferred base ingredient.
Yeast and water are added to the base ingredient to start the fermentation process. While some rum producers allow wild yeast to perform the fermentation, most use specific strains of yeast to help provide a consistent taste and predictable fermentation time. Dunder, the yeast-rich foam from previous fermentations, is the traditional yeast source in Jamaica. "The yeast employed will determine the final taste and aroma profile," says Jamaican master blender Joy Spence. Distillers that make lighter rums, such as Bacardi, prefer to use faster-working yeasts. Use of slower-working yeasts causes more esters to accumulate during fermentation, allowing for a fuller-tasting rum.
RUM
Rum is a distilled beverage made from sugarcane by-products such as molasses and sugarcane juice by a process of fermentation and distillation. The distillate, a clear liquid, is then usually aged in oak and other barrels.
The majority of the world's rum production occurs in and around the Caribbean and in several Central American and South Americancountries, such as Guatemala, Colombia, Venezuela, Guyana, Puerto Rico, and Brazil. There are also rum producers in places such asAustralia, Fiji, the Philippines, India, Reunion Island, Mauritius, and elsewhere around the world.
SPIRITS
CONTINUOUS STILL
Column stills behave like a series of single pot stills, formed in a long vertical tube. The tube is filled with either porous packing or bubble plates. The rising vapor, which is low in alcohol, starts to condense in the cooler, higher level of the column. The temperature of each successively higher stage is slightly lower than the previous stage, so the vapor in equilibrium with the liquid at each stage is progressively more enriched with alcohol. Whereas a single pot still charged with wine might yield a vapor enriched to 40-50% alcohol, a column still can achieve a vapor alcohol content of 96%. A continuous still can, as its name suggests, sustain a constant process of distillation. This, along with the higher concentration of alcohol in the final distillate, is its main advantage over a pot still, which can only work in batches. Continuous stills are charged with pre-heated feed liquor at some point in the column. Heat (usually in the form of steam) is supplied to the base of the column. Stripped (alcohol-free) liquid is drawn off at the base, while almost pure alcohol is condensed after migrating to the top of the column. Column stills are frequently used in the production of grain whisky.
CONTINUOUS STILL
A column still, also called a continuous still, patent still or Coffey still, is a variety of still consisting of two columns invented in 1826 by Robert Stein, a Clackmannanshire distiller and first used at the Cameron Bridge Grain Distillery. The design was enhanced and patented in 1831 by an Irishman, Aeneas Coffey. The first column (called the analyzer) has steam rising and wash descending through several levels. The second column (called the rectifier) carries the alcohol from the wash where it circulates until it can condense at the required strength.
SPIRITS
The best known distilled beverages are:
v Brandy
v Rum
v Whisky / Whiskey
v Gin
v Vodka
v Tequilla
SPIRITS
The English word spirit comes from the Latin spiritus, meaning "breath", but also "soul, courage, vigor“.
Spirit is a high concentration potable alcoholic beverage that is obtained by the distillation of a low concentration liquid containing alcohol. The raw materials used could be wine, sugar solution or fermented grain mash.
As alcohol is separated from the fermented liquid, certail other flavours remain with the alcohol known as “congeners” and give the spirit their distinct characteristics. Also ageing the spirits and the containers in which they are aged give unique characteristics to distilled spirits.
TEQUILA.
TYPES OF TEQUILA
There are two basic categories of tequila: mixtos and 100% agave. Mixtos use up to 49% of other sugars in the fermentation process, with agave taking up the remainder. Mixtos use both glucose and fructose sugars.
With 100% agave tequila, blanco or plata is harsher with the bold flavors of the distilled agave up front, while reposado and añejo are smoother, subtler, and more complex. As with other spirits that are aged in casks, tequila takes on the flavors of the wood, while the harshness of the alcohol mellows. The major flavor distinction with 100% agave tequila is the base ingredient, which is more vegetal than grain spirits (and often more complex).
Blanco ("white") or plata ("silver") – white spirit, un-aged and bottled or stored immediately after distillation, or aged less than two months in stainless steel or neutral oak barrels;
Joven ("young") or oro ("gold") – is the result of blending Silver Tequila with Reposado and/or Añejo and/or extra Añejo Tequila;
Reposado ("rested") – aged a minimum of two months, but less than a year in oak barrels;
Añejo ("aged" or "vintage") – aged a minimum of one year, but less than 3 years in oak barrels;
Extra Añejo ("extra aged" or "ultra aged") – aged a minimum of three years in oak barrels. This category was established in March 2006.
PRODUCTION OF TEQUILA: Harvesting the agave plant remains a manual effort, unchanged by modern farming technologies, and stretching back hundreds of years. The agave is planted, tended, and harvested by hand. The men who harvest it, the "jimadores", possess generations of knowledge about the plants and the ways in which they need to be harvested. The jimadores must be able to work swiftly in the tight rows, pull out the hijuelos (Agave offspring) without damaging the mother plant, clear the piñas (Spanish for pineapples), and decide when each plant is ready to be harvested . Too soon and there are not enough sugars, too late and the plant will have used its sugars to grow a quiote (20–40 foot high stem), with seeds on the top that are then scattered by the wind. The piñas, weighing 40 to 70 pounds, are cut away with a special knife called a coa. They are then shredded, their juices pressed out and put into fermentation tanks and vats. Some tequila companies still use the traditional method (artisanal) in which the piñas are crushed with a Tahona (stone wheel). The musto, (Agave juice, and sometimes the fiber) is then allowed to ferment in either wood or stainless steel vats for several days to convert the sugars into alcohol. Each company keeps its own yeast a closely guarded secret
Tequila (Spanish pronunciation: [teˈkila]) is a Blue Agave-based spirit made primarily in the area surrounding the city of Tequila, 65 kilometres (40 mi) northwest of Guadalajara, and in the highlands (Los Altos) of the western Mexican state of Jalisco.
The red volcanic soil in the region surrounding Tequila is particularly well suited to the growing of the blue agave, and more than 300 million of the plants are harvested there each year.
Mexican laws state that tequila can be produced only in the state of Jalisco and limited regions in the states of Guanajuato, Michoacán,Nayarit, and Tamaulipas.
Tequila is most often made at a 38–40% alcohol content (76–80 proof), but can be produced between 35–55% alcohol content (70–110 proof). Though most tequilas are 80 proof, many distillers will distill to 100 proof and then cut it down with water to reduce its harshness. Some of the more well respected brands distill the alcohol to 80 proof without using additional water as a diluter.
OTHER SPIRITS - SLIVOVITZ
This is one of our best selling Slivovitz. Made from fine plums from Croatia, produced by means of traditional method of distililng fresh and ripe plums. This fresh plum distillate is then aged in wooden casks made of Slavonian Oak.
The result of lovingly and carefully tended vineyards, of knowledge and great experience in distillation and strong tradition of supreme brandy production. This superb brandy lends itself well after a fine meal and good conversation.
Flores Zuta Oza Slivovitz
The leading product of the company was released under the name "Zuta Osa" -Yellow Wasp, a natural plum brandy with 45% alcohol, packed in original, brown glass bottles of 0.75 liters. In spite of all events in the past ten years, it is sold with a reputation of the best plum brandy in the international market. In all leading exhibitions and fairs throughout the world, it won 13 gold medals. Yellow Wasp is a premium brand of plum brandy, prepared and aged according to traditional distilling recipes passed from father to son in "master distiller" families of Southeastern Europe over hundreds of years.
Jelinek Slivovitz
The history of brandy distillation goes back some 400 years in Vizovice. At the beginning of the 18th century some people came to realize that plums too are suitable for making quality brandies. The overproduction of plums had motivated local farmers to establish in 1894 the distillery in Vizovice called Rolnick? akciov? z?od ovocn?sk?- RAZOV. In 1934 has been bought this company by Mr. Rudolf Jel?ek. This year, therefore, originated the Rudolf Jel?ek brand. In the present offers the company RUDOLF JEL?NEK a.s. the complete series of branded fruit distilleries, which are produced by the traditional progressions. The association of friends the Jel?ek's brandy was festive established on 25th of August 2000 in the new opened Jel?ek's room in the area of Vala?k? ?nk in Vizovice. The founder of The association is the company RUDOLF JEL?NEK a.s. Vizovice, which is also its organizer. The member of The association of friends the Jel?ek's brandy could be everybody, who profess the quality Jel?ek's brandy and who endorses with.
The result of lovingly and carefully tended vineyards, of knowledge and great experience in distillation and strong tradition of supreme brandy production. This superb brandy lends itself well after a fine meal and good conversation.
Flores Zuta Oza Slivovitz
The leading product of the company was released under the name "Zuta Osa" -Yellow Wasp, a natural plum brandy with 45% alcohol, packed in original, brown glass bottles of 0.75 liters. In spite of all events in the past ten years, it is sold with a reputation of the best plum brandy in the international market. In all leading exhibitions and fairs throughout the world, it won 13 gold medals. Yellow Wasp is a premium brand of plum brandy, prepared and aged according to traditional distilling recipes passed from father to son in "master distiller" families of Southeastern Europe over hundreds of years.
Jelinek Slivovitz
The history of brandy distillation goes back some 400 years in Vizovice. At the beginning of the 18th century some people came to realize that plums too are suitable for making quality brandies. The overproduction of plums had motivated local farmers to establish in 1894 the distillery in Vizovice called Rolnick? akciov? z?od ovocn?sk?- RAZOV. In 1934 has been bought this company by Mr. Rudolf Jel?ek. This year, therefore, originated the Rudolf Jel?ek brand. In the present offers the company RUDOLF JEL?NEK a.s. the complete series of branded fruit distilleries, which are produced by the traditional progressions. The association of friends the Jel?ek's brandy was festive established on 25th of August 2000 in the new opened Jel?ek's room in the area of Vala?k? ?nk in Vizovice. The founder of The association is the company RUDOLF JEL?NEK a.s. Vizovice, which is also its organizer. The member of The association of friends the Jel?ek's brandy could be everybody, who profess the quality Jel?ek's brandy and who endorses with.
Schnapps is a type of distilled beverage. The word Schnapps is derived from the German word Schnaps.
There are two different types of Schnapps. The first one is the traditional German kind. In Germany itself, as well as in Austria and the German-speaking part of Switzerland, the spelling Schnapps is virtually unknown and Schnaps, as a purely colloquial term, can refer to any kind of unsweetened distilled beverage. Outside of German-speaking countries, German Schnapps refers to usually clear alcoholic beverages distilled from fermented cereals, roots or fruits, including cherries, apples, pears, peaches, plums and apricots. Often, the base material for making schnapps is the pulp that is a by-product in juice production. True Schnapps has no sugar or flavoring added. Traditional German Schnapps is similar in flavor and consistency to vodka, with light fruit flavors, depending on the base material. The alcohol content is usually around 40% by volume or 80 proof.
The second type of Schnapps is of American origin. These distilled beverages are liqueurs, such as peach schnapps and butterscotch schnapps. They can be the result of differing processes that do not involve direct fermentation. Some of these use a primary alcohol, such as schnapps, vodka or rum, to extract flavors out of fruit. Often, additional ingredients are added, most commonly sugar. The alcohol level of these schnapps may be only half that of the German kind, usually around 20% by volume or 40 proof. Because of the wide variety of Schnapps (or Schnapps-imitative) flavours available, it has been spoofed in several ways. In an episode of the program South Park, a fictional flavor called "S'more Schnapps" is released; and in the film Little Nicky one of the characters shows a penchant for Peppermint Schnapps. The 1984 snap election in New Zealand was dubbed the 'schnapps election' by Tom Scott, in reference to Prime Minister Robert Muldoon calling the aforementioned election while he was drunk. It's also mentioned a lot of times on the sitcom Seinfeld, being the key to open Elaine's "vault".
There are two different types of Schnapps. The first one is the traditional German kind. In Germany itself, as well as in Austria and the German-speaking part of Switzerland, the spelling Schnapps is virtually unknown and Schnaps, as a purely colloquial term, can refer to any kind of unsweetened distilled beverage. Outside of German-speaking countries, German Schnapps refers to usually clear alcoholic beverages distilled from fermented cereals, roots or fruits, including cherries, apples, pears, peaches, plums and apricots. Often, the base material for making schnapps is the pulp that is a by-product in juice production. True Schnapps has no sugar or flavoring added. Traditional German Schnapps is similar in flavor and consistency to vodka, with light fruit flavors, depending on the base material. The alcohol content is usually around 40% by volume or 80 proof.
The second type of Schnapps is of American origin. These distilled beverages are liqueurs, such as peach schnapps and butterscotch schnapps. They can be the result of differing processes that do not involve direct fermentation. Some of these use a primary alcohol, such as schnapps, vodka or rum, to extract flavors out of fruit. Often, additional ingredients are added, most commonly sugar. The alcohol level of these schnapps may be only half that of the German kind, usually around 20% by volume or 40 proof. Because of the wide variety of Schnapps (or Schnapps-imitative) flavours available, it has been spoofed in several ways. In an episode of the program South Park, a fictional flavor called "S'more Schnapps" is released; and in the film Little Nicky one of the characters shows a penchant for Peppermint Schnapps. The 1984 snap election in New Zealand was dubbed the 'schnapps election' by Tom Scott, in reference to Prime Minister Robert Muldoon calling the aforementioned election while he was drunk. It's also mentioned a lot of times on the sitcom Seinfeld, being the key to open Elaine's "vault".
Sake barrels at Itsukushima ShrineSake (Japanese: ; pronounced IPA: [s?.k?] Listen?) is a Japanese word meaning "alcoholic beverage", which in English has come to refer to a specific alcoholic beverage brewed mainly from rice, and known in Japan as nihonshu (??? "Japanese alcohol"). This article uses the word "sake" as it is used in English.
Sake is widely referred to in English as "rice wine". However, this designation is not entirely accurate. The production of alcoholic beverages by multiple fermentation of grain has more in common with beer than wine. Also, there are other beverages known as "rice wine" that are significantly different than nihonshu.
Sake is widely referred to in English as "rice wine". However, this designation is not entirely accurate. The production of alcoholic beverages by multiple fermentation of grain has more in common with beer than wine. Also, there are other beverages known as "rice wine" that are significantly different than nihonshu.
Pulque, or octli, is an alcoholic beverage made from the fermented juice of the maguey, and is a traditional native beverage of Mesoamerica.
A Six pack of Agave Pulque.The maguey plant is not a cactus (as has sometimes been mistakenly suggested) but an agave, elsewhere called the "century plant". The plant was one of the most sacred plants in Mexico and had a prominent place in mythology, religious rituals, and Meso-American industry.
Pulque is depicted in Native American stone carvings from as early as 200 AD. The origin of pulque is unknown, but because it has a major position in religion, many folk tales explain its origins. According to pre-Columbian history, during the reign of Tecpancaltzin, a Toltec noble named Papantzin found out how to extract aguamiel from the maguey plant. Prior to the Spanish conquest, the Aztecs consumed it at religious ceremonies.
Pulque is made in the following fashion: When the plant's flower stem shoots up, it is hollowed in the centre, normally 8 to 10 years are required for the plant to mature to the point where this can be done. The juice, aguamiel, that should have supplied the flowers is taken from it daily, for a period of about two months. The aguamiel is then fermented, (usually in large barrels inside in a building known as a tinacal which is specially reserved for pulque fermentation) after which it is immediately fit for drinking. Pulque is usually sold directly in bulk from the tinacal or by the serving a version of a cantina known as a pulqueria. Traditionally in pulquerias, pulque is served a glass known as a tornillo (screw, for its shape) or a bowl known as a jicara.
Pulque is still made and drunk in limited quantities in parts of Mexico today. However, because it cannot easily be stored or preserved (its character and flavor change over a short period of storage time, as little as a day), it is not well known outside the country. A process for preserving and canning pulque has been developed, and now canned pulque is being exported to the US in limited quantities (see photo), the alcohol content of the canned product is 5%. Aficionados of pulque usually consider canned inferior to the fresh product.
Often pulque is mixed with fruit juices such as mango and pineapple to render it palatable to those who do not appreciate its unusual flavor.
A Six pack of Agave Pulque.The maguey plant is not a cactus (as has sometimes been mistakenly suggested) but an agave, elsewhere called the "century plant". The plant was one of the most sacred plants in Mexico and had a prominent place in mythology, religious rituals, and Meso-American industry.
Pulque is depicted in Native American stone carvings from as early as 200 AD. The origin of pulque is unknown, but because it has a major position in religion, many folk tales explain its origins. According to pre-Columbian history, during the reign of Tecpancaltzin, a Toltec noble named Papantzin found out how to extract aguamiel from the maguey plant. Prior to the Spanish conquest, the Aztecs consumed it at religious ceremonies.
Pulque is made in the following fashion: When the plant's flower stem shoots up, it is hollowed in the centre, normally 8 to 10 years are required for the plant to mature to the point where this can be done. The juice, aguamiel, that should have supplied the flowers is taken from it daily, for a period of about two months. The aguamiel is then fermented, (usually in large barrels inside in a building known as a tinacal which is specially reserved for pulque fermentation) after which it is immediately fit for drinking. Pulque is usually sold directly in bulk from the tinacal or by the serving a version of a cantina known as a pulqueria. Traditionally in pulquerias, pulque is served a glass known as a tornillo (screw, for its shape) or a bowl known as a jicara.
Pulque is still made and drunk in limited quantities in parts of Mexico today. However, because it cannot easily be stored or preserved (its character and flavor change over a short period of storage time, as little as a day), it is not well known outside the country. A process for preserving and canning pulque has been developed, and now canned pulque is being exported to the US in limited quantities (see photo), the alcohol content of the canned product is 5%. Aficionados of pulque usually consider canned inferior to the fresh product.
Often pulque is mixed with fruit juices such as mango and pineapple to render it palatable to those who do not appreciate its unusual flavor.
Poteen is a kind of Irish, Irish whiskey, Irish whisky — made in Ireland chiefly from barley
Type: Brandy, unaged
Also known as
Pear brandy
Description:Generic for French pear eau de vie, distilled from Williams pears, and of some fame. Strong, and strongly-flavored. Often produced in a signature style whereby a live pear is grown in its bottle and filled with the distillate thereafter.
Flavor:pear
Availability
Generally available. Produced and sold in France. Known to be distributed in England, Europe and United States and parts of United Kingdom, Europe and North America. Regional. Available for on-line ordering in some markets.
Substitute other pear brandy
Also known as
Pear brandy
Description:Generic for French pear eau de vie, distilled from Williams pears, and of some fame. Strong, and strongly-flavored. Often produced in a signature style whereby a live pear is grown in its bottle and filled with the distillate thereafter.
Flavor:pear
Availability
Generally available. Produced and sold in France. Known to be distributed in England, Europe and United States and parts of United Kingdom, Europe and North America. Regional. Available for on-line ordering in some markets.
Substitute other pear brandy
A glass of diluted pastis
French Pastis: Pastis is an anise-flavored liqueur and apéritif from France, typically containing 40-45% alcohol by volume, although there exist alcohol-free varieties.
When absinthe was banned in France in 1915, the major absinthe producers (then Pernod and Ricard, who have since merged as Pernod Ricard) reformulated their drink without the banned wormwood component, a heavier focus on the aniseed flavor using more star anise, sugar and a lower alcohol content creating pastis, which remains popular in France today. Pastis has changed considerably since its first creation based on market preference.
Pastis is normally diluted with water before drinking (generally 5 volumes of water for 1 volume of pastis). The resulting decrease in alcohol percentage causes some of the constituents to become insoluble, which changes the liqueur's appearance from dark transparent yellow to milky soft yellow. The drink is consumed cold, with ice, and is considered a refreshment for hot days. Ice cubes can be added after the water to avoid crystallization of the anethol in the pastis. However, many pastis drinkers refuse to add ice, preferring to drink the beverage with cool spring water.
Although it is consumed throughout France, especially in the summer, pastis is generally associated with southeastern France, especially with the city of Marseille, and with the clichés of the Provençal lifestyle, like pétanque.
Some well known cocktails use pastis and syrups:
• The perroquet (parrot) with green mint syrup
• The tomate (tomato) with grenadine syrup
• The mauresque (moorish) with orgeat syrup
French Pastis: Pastis is an anise-flavored liqueur and apéritif from France, typically containing 40-45% alcohol by volume, although there exist alcohol-free varieties.
When absinthe was banned in France in 1915, the major absinthe producers (then Pernod and Ricard, who have since merged as Pernod Ricard) reformulated their drink without the banned wormwood component, a heavier focus on the aniseed flavor using more star anise, sugar and a lower alcohol content creating pastis, which remains popular in France today. Pastis has changed considerably since its first creation based on market preference.
Pastis is normally diluted with water before drinking (generally 5 volumes of water for 1 volume of pastis). The resulting decrease in alcohol percentage causes some of the constituents to become insoluble, which changes the liqueur's appearance from dark transparent yellow to milky soft yellow. The drink is consumed cold, with ice, and is considered a refreshment for hot days. Ice cubes can be added after the water to avoid crystallization of the anethol in the pastis. However, many pastis drinkers refuse to add ice, preferring to drink the beverage with cool spring water.
Although it is consumed throughout France, especially in the summer, pastis is generally associated with southeastern France, especially with the city of Marseille, and with the clichés of the Provençal lifestyle, like pétanque.
Some well known cocktails use pastis and syrups:
• The perroquet (parrot) with green mint syrup
• The tomate (tomato) with grenadine syrup
• The mauresque (moorish) with orgeat syrup
The history of ouzo is somewhat murky, but some claim it may date back in one form or another to ancient times. Its precursor is tsipouro (or as it is known by Easterners as raki), a drink distilled throughout the Byzantine [1] and later Ottoman Empires, often in those days of quality approaching moonshine (similar liquors in Turkey and many Arab countries still go by that name).
Modern ouzo distillation largely took off in the 19th century following Greek independence, with much production centered on the island of Lesbos, which claims to be the originator of the drink and remains a major producer. In 1932, ouzo producers developed the method of distillation using copper stills, which is now considered the canonically proper method of production. One of the largest producers of ouzo today is Varvayiannis (?a?ßa???????), located in the town of Plomari in the southeast portion of the island. While another producer on the mainland of Greece is Ch. Pavlides Brothers. (Older people in Lesbos, still refer to ouzo as "raki")
Commonly, but not at all traditional in the western world, ouzo is served with cola either in premixed cans or bottles or simply mixed to the desired taste.
On October 25, 2006 Greece won the right to label ouzo as an exclusively Greek product. The European Union now recognizes ouzo, as well as the Greek drinks of tsipouro and tsikoudia, as 'geographically protected' products . The 'geographically protected' designation prohibits makers from outside of Greece to label their products with this name. Now, makers outside of Greece will need to use names like "Greek-style ouzo" instead of simply calling the product ouzo. This type of labeling can already be seen in other 'geographically protected' products like Feta cheese. If the Feta cheese is produced outside of Greece, it's labeled as "Greek-style feta".
Modern ouzo distillation largely took off in the 19th century following Greek independence, with much production centered on the island of Lesbos, which claims to be the originator of the drink and remains a major producer. In 1932, ouzo producers developed the method of distillation using copper stills, which is now considered the canonically proper method of production. One of the largest producers of ouzo today is Varvayiannis (?a?ßa???????), located in the town of Plomari in the southeast portion of the island. While another producer on the mainland of Greece is Ch. Pavlides Brothers. (Older people in Lesbos, still refer to ouzo as "raki")
Commonly, but not at all traditional in the western world, ouzo is served with cola either in premixed cans or bottles or simply mixed to the desired taste.
On October 25, 2006 Greece won the right to label ouzo as an exclusively Greek product. The European Union now recognizes ouzo, as well as the Greek drinks of tsipouro and tsikoudia, as 'geographically protected' products . The 'geographically protected' designation prohibits makers from outside of Greece to label their products with this name. Now, makers outside of Greece will need to use names like "Greek-style ouzo" instead of simply calling the product ouzo. This type of labeling can already be seen in other 'geographically protected' products like Feta cheese. If the Feta cheese is produced outside of Greece, it's labeled as "Greek-style feta".
Mezcal is a Mexican distilled spirit made from the agave plant. There are many different types of agaves, and each produces a slightly different mezcal. Agave is part of the Agavaceae family, also called maguey. While Tequila is a mezcal made only from the blue agave plant in the region around Tequila, Jalisco, spirits labeled "Mezcal" are often made using other agave plants.
Mezcal is made from the agave plant. After the agave matures (6-8 years) it is harvested by jimadores (field workers) and the leaves are chopped off using a long-handled knife known as a coa or coa de jima, leaving only the large hearts, or piñas (Spanish for "pineapple"). The piña is cooked and then crushed, producing a mash.
Baking and mashing
A distillery oven loaded with agave "pineapples", the first step in the production of tequila. Traditionally, the piñas were baked in palenques: large (8-12 ft diameter) rock-lined conical pits in the ground. The pits were lined with hot rocks, then agave leaves, petate (palm fiber mats), and earth. The piñas are allowed to cook in the pit for three to five days. This lets them absorb flavors from the earth and wood smoke.
After the cooking, the piñas are rested for a week, and then placed in a ring of stone or concrete of about 12 ft diameter, where a large stone wheel attached to a post in the middle is rolled around, crushing the piñas.
Modern makers usually cook the piñas in huge stainless steel ovens and then crush them with mechanical crushers.
Fermentation
The mash (tepache) is then placed in large, 300-500 gallon wooden vats and 5%–10% water is added to the mix. The government requires that only 51% of this mix be from agave. Cane and corn sugars, as well as some chemical yeasts, may also be added. It is then placed in large stainless steel vats, covered with petate and left to naturally ferment for four to thirty days.
Distillation and aging
After the fermentation stage is done, the mash is double-distilled. The first distillation yields ordinary low-grade alcohol. After the first distillation, the fibers are removed from the still and the resulting alcohol from the first distillation added back into the still. This mixture is distilled once again. Sometimes, water is then added to the mix to reduce the proof down to 80. At this point the mezcal may be bottled or aged.
Mezcal ages quite rapidly in comparison to other spirits. It is aged in large wooden barrels for between two months to seven years. During this time the mezcal acquires a golden color, and its flavor is influenced by the wooden barrels. The longer it is aged, the darker the color and more noticeable the flavor.
Mezcal is made from the agave plant. After the agave matures (6-8 years) it is harvested by jimadores (field workers) and the leaves are chopped off using a long-handled knife known as a coa or coa de jima, leaving only the large hearts, or piñas (Spanish for "pineapple"). The piña is cooked and then crushed, producing a mash.
Baking and mashing
A distillery oven loaded with agave "pineapples", the first step in the production of tequila. Traditionally, the piñas were baked in palenques: large (8-12 ft diameter) rock-lined conical pits in the ground. The pits were lined with hot rocks, then agave leaves, petate (palm fiber mats), and earth. The piñas are allowed to cook in the pit for three to five days. This lets them absorb flavors from the earth and wood smoke.
After the cooking, the piñas are rested for a week, and then placed in a ring of stone or concrete of about 12 ft diameter, where a large stone wheel attached to a post in the middle is rolled around, crushing the piñas.
Modern makers usually cook the piñas in huge stainless steel ovens and then crush them with mechanical crushers.
Fermentation
The mash (tepache) is then placed in large, 300-500 gallon wooden vats and 5%–10% water is added to the mix. The government requires that only 51% of this mix be from agave. Cane and corn sugars, as well as some chemical yeasts, may also be added. It is then placed in large stainless steel vats, covered with petate and left to naturally ferment for four to thirty days.
Distillation and aging
After the fermentation stage is done, the mash is double-distilled. The first distillation yields ordinary low-grade alcohol. After the first distillation, the fibers are removed from the still and the resulting alcohol from the first distillation added back into the still. This mixture is distilled once again. Sometimes, water is then added to the mix to reduce the proof down to 80. At this point the mezcal may be bottled or aged.
Mezcal ages quite rapidly in comparison to other spirits. It is aged in large wooden barrels for between two months to seven years. During this time the mezcal acquires a golden color, and its flavor is influenced by the wooden barrels. The longer it is aged, the darker the color and more noticeable the flavor.
KIRSCH
kirsch is a kind of brandy — distilled from wine or fermented fruit juice
kirsch is a kind of brandy — distilled from wine or fermented fruit juice
Grappa is a fragrant grape-based pomace brandy of between 40% and 60% alcohol by volume (80 to 120 proof), of Italian origin. Literally a word for "grape stalk", grappa is made by distilling pomace, grape residue (primarily the skins, but also stems and seeds) left over from winemaking after pressing. It was originally made to prevent wastage by using leftovers at the end of the wine season. It quickly became commercialised, mass-produced, and sold worldwide. The flavour of grappa, like that of wine, depends on the type and quality of the grape used as well the specifics of the distillation process.
In Italy, grappa is primarily served as a "digestivo" or after dinner drink. Its purpose is to aid in the digestion of the heavy Italian meals. Grappa may also be added to espresso coffee to create a caffè corretto. Another variation of this is the "amazza caffè" (literally, "coffee-killer"): the espresso is drunk first, followed by a few ounces of grappa served in its own glass.
Among the most well-known producers of grappa are Nonino, Sibona, Nardini and Jacopo Poli. While these grappas are produced in significant quantities and exported, there are many thousands of smaller local and regional grappas, all with distinct character.
Most grappa is clear, indicating that it is an un-aged distillate, though some may retain very faint pigments from their original fruit pomace. Lately, aged grappas have become more common, and these take on a yellow, or red-brown hue from the barrels in which they are serve.
In Italy, grappa is primarily served as a "digestivo" or after dinner drink. Its purpose is to aid in the digestion of the heavy Italian meals. Grappa may also be added to espresso coffee to create a caffè corretto. Another variation of this is the "amazza caffè" (literally, "coffee-killer"): the espresso is drunk first, followed by a few ounces of grappa served in its own glass.
Among the most well-known producers of grappa are Nonino, Sibona, Nardini and Jacopo Poli. While these grappas are produced in significant quantities and exported, there are many thousands of smaller local and regional grappas, all with distinct character.
Most grappa is clear, indicating that it is an un-aged distillate, though some may retain very faint pigments from their original fruit pomace. Lately, aged grappas have become more common, and these take on a yellow, or red-brown hue from the barrels in which they are serve.
A bottle of Lindeman's Framboise Lambic.Framboise (from the French word for raspberry) or Frambozenbier (Dutch) is a Belgian lambic beer that is fermented using raspberries. It is one of many modern fruitbeer types that have been inspired by the more traditional kriek beer, made using sour cherries.
Widely available in bars and pubs, these unique beers are usually served in a small glass that resembles a champagne class, only shorter. It has a sweet taste, with an aftertaste of "weak beer". This style is gradually becoming more common outside of Belgium; in many "posh" bars in Britain, you can now find raspberry and cherry flavoured-beer available in bottles, and occasionally even on tap. Some Belgian restaurants in North American and Europe also serve this beer. It can also be commonly found in supermarkets located in England, such as Sainsbury, ASDA, or Oddbins.
FRAMBOISE
Rasberry syrup, all natural
No additives
2 sizes available
Imported from France
Many flavors available
Product Description
Product Description
All natural strawberry syrup in an old-fashioned glass bottle (very decorative when empty, use for something else). Use this syrup in drinks, as a dessert topping, add to soda water for a refreshing lemonade, and of course use to make flavored ices. Manufactured in Morteau in the purest tradition, these syrups are made with natural extracts of fruits and plants. Their conservation is ensured thanks to the quantity of dissolved sugar of 800 grams per Liter.
Widely available in bars and pubs, these unique beers are usually served in a small glass that resembles a champagne class, only shorter. It has a sweet taste, with an aftertaste of "weak beer". This style is gradually becoming more common outside of Belgium; in many "posh" bars in Britain, you can now find raspberry and cherry flavoured-beer available in bottles, and occasionally even on tap. Some Belgian restaurants in North American and Europe also serve this beer. It can also be commonly found in supermarkets located in England, such as Sainsbury, ASDA, or Oddbins.
FRAMBOISE
Rasberry syrup, all natural
No additives
2 sizes available
Imported from France
Many flavors available
Product Description
Product Description
All natural strawberry syrup in an old-fashioned glass bottle (very decorative when empty, use for something else). Use this syrup in drinks, as a dessert topping, add to soda water for a refreshing lemonade, and of course use to make flavored ices. Manufactured in Morteau in the purest tradition, these syrups are made with natural extracts of fruits and plants. Their conservation is ensured thanks to the quantity of dissolved sugar of 800 grams per Liter.
Fenny is an Indian liquor made from either coconut or the juice of the cashew apple. Fenny (also feni) originated in Goa, and the Goan fenny is generally considered superior, with the best brand being "Big Boss" (available both in coconut and (slightly more expensive) cashew versions). The other popular brands of Fenny are 'Cashyo' (the makers of which spell it as feni) and 'Reals' (pronounced as Reaals). Feni made from the cashew apple is known as Kaju feni (cashew feni).
In the traditional method of making cashew feni, the cashew apples are manually crushed in a coimbi, a rock on the hill which is carved or shaped like a basin with an outlet for the juice. The juice is collected in a huge earthen pot called Kodem, which is buried in the ground. The juice is then distilled in earthen or copper pots.
When the cashew apples are crushed, the pulp is arranged in the shape of a cake in the coimbi and tied with a string. A huge boulder is then placed on top of it. The final quota of juice which trickles out in a clean form is called Neero. Many people like to drink Neero since it helps bowel movement and provides relief from constipation.
The traditional method of distilling cashew feni on the hill is very interesting to watch. The cashew juice is put in a big pot called Bhann. The Bhann serves as a closed boiler. It is connected to a smaller pot called Launni by means of a conduit. The Launni serves as a receiver or collector.
The juice in the big pot is then boiled by burning firewood under it. As the process of vaporisation and distillation goes on and the concentrated liquid collects in the smaller pot, the pressure in the receiver is kept in check by pouring cold water on it, typically with a wooden ladle. The first stage of processing may be done on big fire but the later stage of distillation has to be done on slow fire to keep the pressure and heat under control. The process of distilling feni with such apparatus takes about 8 hours and is locally called Bhatti.
One can tell from a distance that feni is being distilled since the surrounding area is filled with its aroma. And this aroma attracts many feni consumers, who halts in their tracks when their nostrils receive the smell.
The liquor produced from cashew is of three grades: Urrac, Cazulo and Feni. The Urrac is the product of first distillation. It is light and can be consumed neat. Its strength ranges between 14 and 16 grao. However, when consumed in excess, Urrac intoxicates the mind like any other hard liquor. The Urrac is said to go well with orange or lemon.
The Cazulo is the product of second distillation. It is moderately strong. The Cazulo can be consumed either neat or in a diluted form depending upon the lining and resistance of one’s alimentary tract. However it is not seen in the market today.
The product, which we get after the process of third distillation is called feni. Its strength ranges between 20 and 24 grao. It has a long shelf life. Now that the Cazulo is not made, feni is produced after second distillation itself. The second or third-hand feni is a product par excellence.
High-grade feni is 42% alcohol by volume. There are known to exist about 4,000 such traditional mini-distilleries or stills in Goa that manufacture cashew feni and about 2,200 manufacturing coconut feni. About 75% of stills making cashew feni are in north Goa and the rest are in south Goa. As far as the stills making coconut feni are concerned, south Goa has about 65% of them and the rest are in north Goa. This is an indication that north Goa abounds in cashew trees while south Goa has more coconut trees.
Fenny is often used in cocktails. Two common mixers are tonic water and lemonade, but it can also be enjoyed on its own, on the rocks, or perhaps with a slice of lime.
In the traditional method of making cashew feni, the cashew apples are manually crushed in a coimbi, a rock on the hill which is carved or shaped like a basin with an outlet for the juice. The juice is collected in a huge earthen pot called Kodem, which is buried in the ground. The juice is then distilled in earthen or copper pots.
When the cashew apples are crushed, the pulp is arranged in the shape of a cake in the coimbi and tied with a string. A huge boulder is then placed on top of it. The final quota of juice which trickles out in a clean form is called Neero. Many people like to drink Neero since it helps bowel movement and provides relief from constipation.
The traditional method of distilling cashew feni on the hill is very interesting to watch. The cashew juice is put in a big pot called Bhann. The Bhann serves as a closed boiler. It is connected to a smaller pot called Launni by means of a conduit. The Launni serves as a receiver or collector.
The juice in the big pot is then boiled by burning firewood under it. As the process of vaporisation and distillation goes on and the concentrated liquid collects in the smaller pot, the pressure in the receiver is kept in check by pouring cold water on it, typically with a wooden ladle. The first stage of processing may be done on big fire but the later stage of distillation has to be done on slow fire to keep the pressure and heat under control. The process of distilling feni with such apparatus takes about 8 hours and is locally called Bhatti.
One can tell from a distance that feni is being distilled since the surrounding area is filled with its aroma. And this aroma attracts many feni consumers, who halts in their tracks when their nostrils receive the smell.
The liquor produced from cashew is of three grades: Urrac, Cazulo and Feni. The Urrac is the product of first distillation. It is light and can be consumed neat. Its strength ranges between 14 and 16 grao. However, when consumed in excess, Urrac intoxicates the mind like any other hard liquor. The Urrac is said to go well with orange or lemon.
The Cazulo is the product of second distillation. It is moderately strong. The Cazulo can be consumed either neat or in a diluted form depending upon the lining and resistance of one’s alimentary tract. However it is not seen in the market today.
The product, which we get after the process of third distillation is called feni. Its strength ranges between 20 and 24 grao. It has a long shelf life. Now that the Cazulo is not made, feni is produced after second distillation itself. The second or third-hand feni is a product par excellence.
High-grade feni is 42% alcohol by volume. There are known to exist about 4,000 such traditional mini-distilleries or stills in Goa that manufacture cashew feni and about 2,200 manufacturing coconut feni. About 75% of stills making cashew feni are in north Goa and the rest are in south Goa. As far as the stills making coconut feni are concerned, south Goa has about 65% of them and the rest are in north Goa. This is an indication that north Goa abounds in cashew trees while south Goa has more coconut trees.
Fenny is often used in cocktails. Two common mixers are tonic water and lemonade, but it can also be enjoyed on its own, on the rocks, or perhaps with a slice of lime.
A bottle of calvados Pays D'AugeCalvados is an apple brandy from the French région of Lower Normandy.
HISTORY
Apple orchards and brewers are mentioned as far back as the 8th century by Charlemagne. The first known Norman distillation was carried out by ‘Lord’ de Gouberville in 1554, and the guild for cider distillation was created about 50 years later in 1606. In the 17th century the traditional ciderfarms expanded but taxation and prohibition of cider brandies were enforced elsewhere than Brittany, Maine and Normandy. The area called ‘Calvados’ was created after the French Revolution, but ‘Eau de vie de cidre’ was already called ‘calvados’ in common usage. In the 19th century output increased with industrial distillation and the working class fashion for ‘Café-calva’. When a phylloxera outbreak devastated vineyards calvados experienced a ‘golden age’. During World War 1 cider brandy was made for armaments. The appellation contrôlée regulations officially gave calvados a protected name in 1942. After the war many cider-houses and distilleries were reconstructed, mainly in the Pays d'Auge. Many of the traditional farmhouse structures were replaced by modern agriculture with high output. The calvados appellation system was revised in 1984 and 1996. Pommeau got its recognition in 1991; in 1997 an appellation for Domfront with 30% pears was created.
PROCESS OF FABRICATION
The fruit is picked and pressed into a juice that is fermented into a dry cider. It is then distilled into eau de vie. After two years aged in oak casks, it can be sold as Calvados. The longer it is aged, the smoother the drink becomes. Usually the maturation goes on for several years. A half-bottle of twenty-year-old Calvados can easily command the same price as a normal-sized bottle of ten-year-old Calvados.
Double and single distillation
A calvados pot stillThe appellation of AOC calvados authorizes double distillation for all calvados but it is required for the AOC calvados Pays d’Auge.
Double distillation is carried out in traditional alembic pot-still ‘l'alambic à repasse’ or ‘charentais’. Gives complex, delicate and rich fruity aromas with potential for longer aging.
Single continuous distillation in a column still. Gives a fresh and clean apple flavour but less complex flavour to evolve with longer aging.
Tasting
Calvados is the basis of the tradition of le trou Normand, or "the Norman hole". This is a small drink of Calvados taken between courses in a very long meal, sometimes with apple sorbet, supposed to re-awaken the appetite. Calvados can be served as aperitif, blended in drinks, between meals, as digestive or with coffee. Well-made calvados should naturally be reminiscent of apples and pears, balanced with flavours of ageing. You will notice that the less aged calvados distinguishes itself with its fresh apple and pear aromas. The longer the calvados is under the influence of oak, the more the taste resembles that of any other aged brandy. Older calvados get the colour of gold, darker brown with orange elements and red mahogany. The nose and palate is delicate with concentration of aged apples and dried apricots balanced with butterscotch, nut and chocolate aromas.
Producers
• Père Magloire
• Christian Drouin Coeur de Lion
• Comte Louis de Lauriston
• Lecompte
• Manoir d'Apreval
• Huet
• Charles de Granville
• Calvados Roger Groult
• Chateau du Breuil
• Coquerel
• Boulard
• Dupont
• Ferme du Ponctey
Calvados in popular culture
In the 1963 novel On Her Majesty's Secret Service by Ian Fleming, James Bond drinks a glass of ten-year-old Calvados.
Calvados is the main characters' favourite drink in Erich Maria Remarque's novel Arch of Triumph.
Calvados is often referred to in the writings of mystic George Gurdjieff.
Cornelius Bear is known to have a stash of several well-aged bottles of calvados in the webcomic Achewood.
HISTORY
Apple orchards and brewers are mentioned as far back as the 8th century by Charlemagne. The first known Norman distillation was carried out by ‘Lord’ de Gouberville in 1554, and the guild for cider distillation was created about 50 years later in 1606. In the 17th century the traditional ciderfarms expanded but taxation and prohibition of cider brandies were enforced elsewhere than Brittany, Maine and Normandy. The area called ‘Calvados’ was created after the French Revolution, but ‘Eau de vie de cidre’ was already called ‘calvados’ in common usage. In the 19th century output increased with industrial distillation and the working class fashion for ‘Café-calva’. When a phylloxera outbreak devastated vineyards calvados experienced a ‘golden age’. During World War 1 cider brandy was made for armaments. The appellation contrôlée regulations officially gave calvados a protected name in 1942. After the war many cider-houses and distilleries were reconstructed, mainly in the Pays d'Auge. Many of the traditional farmhouse structures were replaced by modern agriculture with high output. The calvados appellation system was revised in 1984 and 1996. Pommeau got its recognition in 1991; in 1997 an appellation for Domfront with 30% pears was created.
PROCESS OF FABRICATION
The fruit is picked and pressed into a juice that is fermented into a dry cider. It is then distilled into eau de vie. After two years aged in oak casks, it can be sold as Calvados. The longer it is aged, the smoother the drink becomes. Usually the maturation goes on for several years. A half-bottle of twenty-year-old Calvados can easily command the same price as a normal-sized bottle of ten-year-old Calvados.
Double and single distillation
A calvados pot stillThe appellation of AOC calvados authorizes double distillation for all calvados but it is required for the AOC calvados Pays d’Auge.
Double distillation is carried out in traditional alembic pot-still ‘l'alambic à repasse’ or ‘charentais’. Gives complex, delicate and rich fruity aromas with potential for longer aging.
Single continuous distillation in a column still. Gives a fresh and clean apple flavour but less complex flavour to evolve with longer aging.
Tasting
Calvados is the basis of the tradition of le trou Normand, or "the Norman hole". This is a small drink of Calvados taken between courses in a very long meal, sometimes with apple sorbet, supposed to re-awaken the appetite. Calvados can be served as aperitif, blended in drinks, between meals, as digestive or with coffee. Well-made calvados should naturally be reminiscent of apples and pears, balanced with flavours of ageing. You will notice that the less aged calvados distinguishes itself with its fresh apple and pear aromas. The longer the calvados is under the influence of oak, the more the taste resembles that of any other aged brandy. Older calvados get the colour of gold, darker brown with orange elements and red mahogany. The nose and palate is delicate with concentration of aged apples and dried apricots balanced with butterscotch, nut and chocolate aromas.
Producers
• Père Magloire
• Christian Drouin Coeur de Lion
• Comte Louis de Lauriston
• Lecompte
• Manoir d'Apreval
• Huet
• Charles de Granville
• Calvados Roger Groult
• Chateau du Breuil
• Coquerel
• Boulard
• Dupont
• Ferme du Ponctey
Calvados in popular culture
In the 1963 novel On Her Majesty's Secret Service by Ian Fleming, James Bond drinks a glass of ten-year-old Calvados.
Calvados is the main characters' favourite drink in Erich Maria Remarque's novel Arch of Triumph.
Calvados is often referred to in the writings of mystic George Gurdjieff.
Cornelius Bear is known to have a stash of several well-aged bottles of calvados in the webcomic Achewood.
Raki (Turkish raki IPA: [rak?]) is an anise-flavored apéritif that is produced by twice distilling either only suma or suma that has been mixed with ethyl alcohol in traditional copper alembics of 5000 lt volume or less with aniseed.[1] It is similar to several kinds of alcoholic beverages available in the Mediterranean and parts of the Balkans, including orujo, pastis, sambuca, ouzo, tsikoudia, tsipouro, and mastika. The general consensus is that all these liqueurs preceded arak, a similar arabic liqueur, but it remains a theory. In the Balkans, however, Raki refers to a drink made from distilled grapes or grape skins and pips, similar to Italian Grappa.
Raki-water, the national drinking tradition, is called Aslan Sütü, meaning Lion's Milk in Turkish, milk because of its color, and, lion as it stands for courageous, strong, a true man's beverage.
ETYMOLOGY
The word Raki itself derives from the Arabic ??? [?araq], other variants being Araka, Araki, Ariki[3]. There are many theories behind this beloved beverage's name. Araq means sweat in Arabic[4], which could refer to "condensate"[4]. or to that which makes one sweat (If one drinks too much raki one does sweat and when raki is being distilled it falls drop by drop like sweat).[5] It has also been suggested that the word may derive from Iraq-i, which could be translated into of-from Iraq.[6]. But the origins of the word remain a mystery.
History
Raki has been established in Greek territory since Byzantine times. Early references to Raki are made in numerous Byzantine manuscripts, one particular manuscript the Mount Athos Manuel (469) which dates from the eighth century mentions raki (that is raqi or alcohol) which is distilled four or five times.[7]
Until 19th century, meyhanes, mostly run by non-muslim Ottomans, would mainly serve wine along with meze. Although there were many Muslims among meyhane attendants, sharia authorities could, at times, persecute them. With the relatively liberal atmosphere of Tanzimat Turkey, meyhane attendance among Muslims rose considerably. However, believers would still approach wine with a certain suspicion. Raki, which at those times resembled arak, became a favourite among meyhane-goers. By the end of the century, raki took its current standard form and its consumption surpassed that of wine.
During the days of the Ottoman Empire raki was produced by distillation of grape pomace (cibre) obtained during wine fermentation. When the amount of pomace was not sufficient, alcohol imported from Europe would be added. If anise was not added, it would take the name düz raki ("straight raki") or douziko (in Greek). Raki prepared with the addition of gum mastic was named sakiz rakisi or mastika, especially produced on the island of Tenedos.
Mustafa Kemal (later to have his surname Atatürk), the founder of the Turkish Republic, had a great appreciation for the liquor and consumed vast quantities of it. During the first years of the Republic, the grape alcohol (named suma) began to be directly distilled from grapes by the state-owned sprits monopoly, Tekel. With the increasing sugar beet production, Tekel also began to distill the alcohol from molasses. A new brand of raki with an amount of sugar beet alcohol was called Yeni Raki ("New Raki"). Molasses gave raki the famous bitter taste and helped it to become a table drink.
Types
The standard raki is a grape product, though it may also be produced from various fruits. Raki produced from figs, particularly popular in southern provinces of Turkey, is called incir bogmasi, incir rakisi or, in Arabic, tini. Tekel ceased producing fig raki in 1947. However, to this day, it has been produced clandestinely.
Suma is generally produced from raisins but raki factories around established wine producing areas (Tekirdag, Nevsehir, Izmir) may also prefer to use fresh grapes additionally, which help to obtain a better quality. Recently, the types of raki produced from fresh grapes, called yas üzüm rakisi, have become quite popular. A recent brand, Efe Raki, was the first company to produce raki exclusively of fresh grape suma, called Efe Yas Üzüm Rakisi (Efe Fresh Grape Raki). Tekirdag Altin Seri (Tekirdag Golden Series) followed the trend and many others have been produced by other companies.
Dip Rakisi ("bottom raki") is the raki that is concentrated in the bottom layer of tanks during the standard production process. Bottom layer is the layer that is thought to capture the dense aroma and flavour of raki. It is named özel raki ("special raki") and it is not presented to general consumption but kept at raki factories as a prestigious gift.
BRANDS
The most well known brands are Yeni Raki and Tekirdag Rakisi from the region of Tekirdag, which is famous for its characteristic flavour. The secret of this flavour is the artesian water from Çorlu, used in the production. While Yeni Raki has an alcohol content of 45% and 1.5 grams of anise per litre, Tekirdag Rakisi has 0.2 grams more anise per litre. There are also two top-quality brands called Kulüp Rakisi and Altinbas with 50% alcohol. Yeni Raki contains about 20% sugar beet alcohol, the other brands of Tekel are produced only from suma. Today with the privatisation of the state-owned sprit industry different producers and brands emerged. There are currently a considerable number of different brands and types of raki available, including Efe Raki, Mercan Raki, Fasil Raki, Burgaz Raki. Sari Zeybek Rakisi, another recent brand, is kept in oaken aging barrels, which give the raki a distinctive golden colour.
Raki is served with white cheese, melon and meze.
Raki-water, the national drinking tradition, is called Aslan Sütü, meaning Lion's Milk in Turkish, milk because of its color, and, lion as it stands for courageous, strong, a true man's beverage.
ETYMOLOGY
The word Raki itself derives from the Arabic ??? [?araq], other variants being Araka, Araki, Ariki[3]. There are many theories behind this beloved beverage's name. Araq means sweat in Arabic[4], which could refer to "condensate"[4]. or to that which makes one sweat (If one drinks too much raki one does sweat and when raki is being distilled it falls drop by drop like sweat).[5] It has also been suggested that the word may derive from Iraq-i, which could be translated into of-from Iraq.[6]. But the origins of the word remain a mystery.
History
Raki has been established in Greek territory since Byzantine times. Early references to Raki are made in numerous Byzantine manuscripts, one particular manuscript the Mount Athos Manuel (469) which dates from the eighth century mentions raki (that is raqi or alcohol) which is distilled four or five times.[7]
Until 19th century, meyhanes, mostly run by non-muslim Ottomans, would mainly serve wine along with meze. Although there were many Muslims among meyhane attendants, sharia authorities could, at times, persecute them. With the relatively liberal atmosphere of Tanzimat Turkey, meyhane attendance among Muslims rose considerably. However, believers would still approach wine with a certain suspicion. Raki, which at those times resembled arak, became a favourite among meyhane-goers. By the end of the century, raki took its current standard form and its consumption surpassed that of wine.
During the days of the Ottoman Empire raki was produced by distillation of grape pomace (cibre) obtained during wine fermentation. When the amount of pomace was not sufficient, alcohol imported from Europe would be added. If anise was not added, it would take the name düz raki ("straight raki") or douziko (in Greek). Raki prepared with the addition of gum mastic was named sakiz rakisi or mastika, especially produced on the island of Tenedos.
Mustafa Kemal (later to have his surname Atatürk), the founder of the Turkish Republic, had a great appreciation for the liquor and consumed vast quantities of it. During the first years of the Republic, the grape alcohol (named suma) began to be directly distilled from grapes by the state-owned sprits monopoly, Tekel. With the increasing sugar beet production, Tekel also began to distill the alcohol from molasses. A new brand of raki with an amount of sugar beet alcohol was called Yeni Raki ("New Raki"). Molasses gave raki the famous bitter taste and helped it to become a table drink.
Types
The standard raki is a grape product, though it may also be produced from various fruits. Raki produced from figs, particularly popular in southern provinces of Turkey, is called incir bogmasi, incir rakisi or, in Arabic, tini. Tekel ceased producing fig raki in 1947. However, to this day, it has been produced clandestinely.
Suma is generally produced from raisins but raki factories around established wine producing areas (Tekirdag, Nevsehir, Izmir) may also prefer to use fresh grapes additionally, which help to obtain a better quality. Recently, the types of raki produced from fresh grapes, called yas üzüm rakisi, have become quite popular. A recent brand, Efe Raki, was the first company to produce raki exclusively of fresh grape suma, called Efe Yas Üzüm Rakisi (Efe Fresh Grape Raki). Tekirdag Altin Seri (Tekirdag Golden Series) followed the trend and many others have been produced by other companies.
Dip Rakisi ("bottom raki") is the raki that is concentrated in the bottom layer of tanks during the standard production process. Bottom layer is the layer that is thought to capture the dense aroma and flavour of raki. It is named özel raki ("special raki") and it is not presented to general consumption but kept at raki factories as a prestigious gift.
BRANDS
The most well known brands are Yeni Raki and Tekirdag Rakisi from the region of Tekirdag, which is famous for its characteristic flavour. The secret of this flavour is the artesian water from Çorlu, used in the production. While Yeni Raki has an alcohol content of 45% and 1.5 grams of anise per litre, Tekirdag Rakisi has 0.2 grams more anise per litre. There are also two top-quality brands called Kulüp Rakisi and Altinbas with 50% alcohol. Yeni Raki contains about 20% sugar beet alcohol, the other brands of Tekel are produced only from suma. Today with the privatisation of the state-owned sprit industry different producers and brands emerged. There are currently a considerable number of different brands and types of raki available, including Efe Raki, Mercan Raki, Fasil Raki, Burgaz Raki. Sari Zeybek Rakisi, another recent brand, is kept in oaken aging barrels, which give the raki a distinctive golden colour.
Raki is served with white cheese, melon and meze.
Arrack refers to the strong spirits distilled mainly in South and South East Asia from fermented fruits, grains, sugarcane, or the sap of coconuts or other palm trees. The word itself originated from the Arabic word 'araq', which means "juice". The name is said to signify, in the East, any spirituous liquor; but that which usually bears this name is toddy. Generally fermented from coconut sap today, it is then distilled to produce an alcoholic beverage that tastes somewhat like something between whiskey and rum. Originally from India, where it is distilled from Kallu, Arrack is mainly produced in Sri Lanka. It is generally distilled between 37% to 50% alcohol by volume (70 to 100 proof).
Arrack is traditionally taken straight or with water. Contemporarily it also often taken with ginger ale or soda, or as a component of various cocktails.
Batavia Arrack is used as a component in herb liqueurs, bitter liqueurs, in Swedish Punsch, but also used in the confectionery industry and the flavour industry. It is said that batavia arrack has a flavour enhancing application when used as a component in other products, as it's used in the herb and bitter liqueurs.
Arrack is traditionally taken straight or with water. Contemporarily it also often taken with ginger ale or soda, or as a component of various cocktails.
Batavia Arrack is used as a component in herb liqueurs, bitter liqueurs, in Swedish Punsch, but also used in the confectionery industry and the flavour industry. It is said that batavia arrack has a flavour enhancing application when used as a component in other products, as it's used in the herb and bitter liqueurs.
A bottle and glass of Linie brand akvavit. Akvavit, also known as aquavit or akevitt, is a Scandinavian distilled beverage of typically about 40% alcohol by volume. Its name comes from aqua vitae, the Latin for "water of life".
INGREDIENTS
Like vodka, it is distilled from potato or grain. It is flavoured with herbs such as caraway seeds, anise, dill, fennel, coriander, and grains of paradise, among others. The recipe differs between the different brands, but typically caraway is the dominating flavour. Akvavit usually has a yellowish hue, but is available in many colours, from clear to light brown depending on how long it has been aged in oak casks. Normally, darker colour suggests higher age or the use of young casks, but this may also come from the use of artificial colour (caramel - E150). Clear akvavits called Taffel akvavits are typically matured in old casks which doesn't colour the finished product.
ORIGIN AND TRADITIONAL VARIANTS
The earliest known reference to Akvavit is found in a 1531 letter from the Danish Lord of Bergenshus castle, Eske Bille to Olav Engelbretsson, the last Archbishop of Norway. The letter, accompanying a package, offers the archbishop "some water which is called Aqua Vite and is a help for all sort of sickness which a man can have both internally and externally."
While this claim for the medicinal properties of the drink may be rather inflated, it is a popular belief that akvavit will ease the digestion of rich foods. In Norway it is particularly drunk at celebrations, such as Christmas or May 17 (Norwegian Constitution Day). In Sweden it is a staple of the traditional midsummer celebrations dinner, usually drunk while singing one of many drinking songs. It is usually drunk as a snaps during meals, especially during the appetizer course— along with pickled herring, crayfish, lutefisk or smoked fish. In this regard it is popularly quipped that akvavit helps the fish swim down to the stomach. It is also a regular on the traditional Norwegian Christmas meals, including roasted rib of pork and stickmeat (Pinnekjøtt). It is said that the spices and the alcohol helps digest the meal which is very rich in fat.
Among the most important brands are Gilde and Løiten from Norway, Aalborg from Denmark and Skåne and O.P Andersson from Sweden. . While the Danish and Swedish variants are normally very light in colour, most of the Norwegian brands are matured in oak casks for at least one year and for some brands even as long as 12 years. While members of all three nations can be found to claim that "their" style of Akvavit is the best as a matter of national pride, Norwegian Akevitt tend to have, if not the most distinctive character, then at least the most overpowering flavour and deepest colour due to the aging process.
Particular to the Norwegian tratidion is the occurrence of Linie akvavits (such as "Løiten Linie" and "Lysholm Linie"). These have been carried in oak casks onboard ships crossing the equator ("Linie") twice before it is sold. While many experts claim that this tradition is little more than a gimmick, some argue that the moving seas and frequent temperature changes cause the spirit to extract more flavour from the casks. Norwegian akvavit distillers Arcus has carried out a scientific test where they tried to emulate the rocking of the casks aboard the "Linie" ships while the casks were subjected to the weather elements as they would aboard the same ship. The finished product was according to Arcus far from the taste that a proper "Linie" akvavit should have, thus the tradition of shipping the akvavit casks past the "Linie" and back continues.
AKVAVIT DRINKING CULTURE
There are several methods of drinking akvavit. It is surprisingly often shot a glass at a time, and although this is usually attributed to tradition, it is suspected that it has something to do with the fact that some people have problems with the spirit's special taste. Akvavit connoisseurs, on the other hand, tend to treat akvavit like fine whisky, sipping slowly away and delving into flavours and aromas.
Akvavit arguably complements beer better than many other spirits, and in a drinking situation, any quantity of akvavit is usually preceded (or succeeded) by a swig of beer. Enthusiasts generally lament this practice, claiming that the beer will ruin the delicately balanced flavour and aftertaste.
INGREDIENTS
Like vodka, it is distilled from potato or grain. It is flavoured with herbs such as caraway seeds, anise, dill, fennel, coriander, and grains of paradise, among others. The recipe differs between the different brands, but typically caraway is the dominating flavour. Akvavit usually has a yellowish hue, but is available in many colours, from clear to light brown depending on how long it has been aged in oak casks. Normally, darker colour suggests higher age or the use of young casks, but this may also come from the use of artificial colour (caramel - E150). Clear akvavits called Taffel akvavits are typically matured in old casks which doesn't colour the finished product.
ORIGIN AND TRADITIONAL VARIANTS
The earliest known reference to Akvavit is found in a 1531 letter from the Danish Lord of Bergenshus castle, Eske Bille to Olav Engelbretsson, the last Archbishop of Norway. The letter, accompanying a package, offers the archbishop "some water which is called Aqua Vite and is a help for all sort of sickness which a man can have both internally and externally."
While this claim for the medicinal properties of the drink may be rather inflated, it is a popular belief that akvavit will ease the digestion of rich foods. In Norway it is particularly drunk at celebrations, such as Christmas or May 17 (Norwegian Constitution Day). In Sweden it is a staple of the traditional midsummer celebrations dinner, usually drunk while singing one of many drinking songs. It is usually drunk as a snaps during meals, especially during the appetizer course— along with pickled herring, crayfish, lutefisk or smoked fish. In this regard it is popularly quipped that akvavit helps the fish swim down to the stomach. It is also a regular on the traditional Norwegian Christmas meals, including roasted rib of pork and stickmeat (Pinnekjøtt). It is said that the spices and the alcohol helps digest the meal which is very rich in fat.
Among the most important brands are Gilde and Løiten from Norway, Aalborg from Denmark and Skåne and O.P Andersson from Sweden. . While the Danish and Swedish variants are normally very light in colour, most of the Norwegian brands are matured in oak casks for at least one year and for some brands even as long as 12 years. While members of all three nations can be found to claim that "their" style of Akvavit is the best as a matter of national pride, Norwegian Akevitt tend to have, if not the most distinctive character, then at least the most overpowering flavour and deepest colour due to the aging process.
Particular to the Norwegian tratidion is the occurrence of Linie akvavits (such as "Løiten Linie" and "Lysholm Linie"). These have been carried in oak casks onboard ships crossing the equator ("Linie") twice before it is sold. While many experts claim that this tradition is little more than a gimmick, some argue that the moving seas and frequent temperature changes cause the spirit to extract more flavour from the casks. Norwegian akvavit distillers Arcus has carried out a scientific test where they tried to emulate the rocking of the casks aboard the "Linie" ships while the casks were subjected to the weather elements as they would aboard the same ship. The finished product was according to Arcus far from the taste that a proper "Linie" akvavit should have, thus the tradition of shipping the akvavit casks past the "Linie" and back continues.
AKVAVIT DRINKING CULTURE
There are several methods of drinking akvavit. It is surprisingly often shot a glass at a time, and although this is usually attributed to tradition, it is suspected that it has something to do with the fact that some people have problems with the spirit's special taste. Akvavit connoisseurs, on the other hand, tend to treat akvavit like fine whisky, sipping slowly away and delving into flavours and aromas.
Akvavit arguably complements beer better than many other spirits, and in a drinking situation, any quantity of akvavit is usually preceded (or succeeded) by a swig of beer. Enthusiasts generally lament this practice, claiming that the beer will ruin the delicately balanced flavour and aftertaste.
(Absinth) (IPA English: ['æbs?n?] IPA French: [ap.s?~t]) is a distilled, highly alcoholic, anise-flavored spirit derived from herbs including the flowers and leaves of the medicinal plant Artemisia absinthium, also called grand wormwood. Although it is sometimes incorrectly called a liqueur, absinthe is not bottled with added sugar and is therefore classified as a liquor or spirit.
Absinthe is often referred to as la Fée Verte ('The Green Fairy') because of its coloring — typically pale or emerald green, but sometimes clear or in rare cases rose red. Due to its high proof and concentration of oils, absintheurs (absinthe drinkers) typically add three to five parts ice-cold water to a dose of absinthe, which causes the drink to turn cloudy (called 'louching'); often the water is used to dissolve added sugar to decrease bitterness. This preparation is considered an important part of the experience of drinking absinthe, so much so that it has become ritualized, complete with special slotted absinthe spoons and other accoutrements. Absinthe's flavor is similar to anise-flavored liqueurs, with a light bitterness and greater complexity imparted by multiple herbs.
Absinthe originated in Switzerland as an elixir but is better known for its popularity in late 19th and early 20th century France, particularly among Parisian artists and writers whose romantic associations with the drink still linger in popular culture. In its heyday, the most popular brand of absinthe worldwide was Pernod Fils. At the height of this popularity, absinthe was portrayed as a dangerously addictive, psychoactive drug; the chemical thujone was blamed for most of its deleterious effects. By 1915, it was banned in a number of European countries and the United States. Even though it was vilified, no evidence shows it to be any more dangerous than ordinary alcohol.[2] A modern absinthe revival began in the 1990s, as countries in the European Union began to reauthorize its manufacture and sale.
ETYMOLOGY
Look up absinthe in Wiktionary, the free dictionary.The French word absinthe can refer either to the liquor or to the actual wormwood plant (grande absinthe being Artemisia absinthium, and petite absinthe being Artemisia pontica). The word derives from the Latin absinthium, which is in turn a stylization of the Greek a (apsinthion). Some claim that the word means 'undrinkable' in Greek, but it may instead be linked to the Persian root spand or aspand, or the variant esfand, which may have been, rather, Peganum harmala, a variety of rue, another famously bitter herb. That this particular plant was commonly burned as a protective offering may suggest that its origins lie in the reconstructed Proto-Indo-European root *spend, meaning 'to perform a ritual' or 'make an offering'. Whether the word was a borrowing from Persian into Greek, or rather from a common ancestor, is unclear.
Absinth (without the 'e') is a spelling variation of absinthe often seen in central Europe. Because so many Bohemian-style products use it, many groups see it as synonymous with bohemian absinthe, even though that is not always the case.
PRODUCTION
Anise, one of the three main herbs used in production of absinthe
Grande Wormwood, one of the three main herbs used in production of absintheThe main herbs used are grande wormwood, florence fennel and green anise, often called the 'holy trinity'. Many other herbs may be used as well, such as hyssop, melissa, star anise and petite wormwood (Artemisia pontica or Roman wormwood). Various recipes also include angelica root, Sweet Flag, dittany leaves, coriander, veronica, juniper, nutmeg, and various mountain herbs.
The simple maceration of wormwood in alcohol without distillation produces an extremely bitter drink, due to the presence of the water-soluble absinthine, one of the most bitter substances known. Authentic recipes call for distillation after a primary maceration and before the secondary or 'coloring' maceration. The distillation of wormwood, anise, and Florence fennel first produces a colorless distillate that leaves the alembic at around 82% alcohol. It can be left clear, called a Blanche or la Bleue (used for bootleg Swiss absinthe), or the well-known green color of the beverage can be imparted either artificially or with chlorophyll by steeping petite wormwood, hyssop, and melissa in the liquid. After this process, the resulting product is reduced with water to the desired percentage of alcohol. Over time and exposure to light, the chlorophyll breaks down, changing the color from emerald green to yellow green to brown. Pre-ban and vintage absinthes are often of a distinct amber color as a result of this process.
Non-traditional varieties are made by cold-mixing herbs, essences or oils in alcohol, with the distillation process omitted. Often called 'oil mixes', these types of absinthe are not necessarily bad, though they are generally considered to be of lower quality than properly distilled absinthe and often carry a distinct bitter aftertaste.
Alcohol makes up the majority of the drink and its concentration is extremely high, between 45% and 89.9%,[4] though there is no historical evidence that any commercial vintage absinthe was higher than 74%. Given the high strength and low alcohol solubility of many of the herbal components, absinthe is usually not imbibed 'straight' but consumed after a fairly elaborate preparation ritual.
Historically, there were five grades of absinthe: ordinaire, demi-fine, fine, supérieure and Suisse (which does not denote origin), in order of increasing alcoholic strength and production quality. While a supérieure and Suisse would always be naturally colored and distilled; ordinaire and demi-fine could be artificially colored and made from oil extracts. These were only naming guidelines and not an industry standard. Most absinthes contain between 60% and 75% alcohol. It is said to improve materially with storage. In the late 19th century, cheap brands of absinthe were occasionally adulterated by profiteers with copper, zinc, indigo plant, or other dyes to impart the green color, and with antimony trichloride to produce or enhance the louche effect (see below). It is also thought that the use of cheaper industrial alcohol and poor distillation technique by the manufacturers of cheaper brands resulted in contamination with methanol, fusel alcohol, and similar unwanted distillates. This addition of toxic chemicals is quite likely to have contributed to absinthe's reputation as a hallucination-inducing or otherwise harmful beverage.
ABSINTHE KITS
There are numerous recipes for homemade absinthe floating around on the Internet, many of which revolve around soaking or mixing a kit or store-bought herbs and wormwood extract with high-proof liquor such as vodka or Everclear. Even though these do-it-yourself kits have gained in popularity, it is simply not possible to produce absinthe without distillation. Absinthe distillation, like the production of any fine liquor, is a science and an art in itself and requires expertise and care to properly manage.
Besides being unpleasant to drink [6] and not authentic distilled absinthe, these homemade concoctions can sometimes be poisonous. Many of these recipes call for the usage of liberal amounts of wormwood extract or essence of wormwood in the hopes of increasing the believed psychoactive effects. Consuming essential oils will not only fail to produce a high, but can be very dangerous. Wormwood extract can cause renal failure and death due to excessive amounts of thujone, which in large quantities acts as a convulsive neurotoxin. Essential oil of wormwood should never be consumed straight.
PREPARATION
Preparing absinthe the traditional way. Traditionally, absinthe is poured into a glass over which a specially designed slotted spoon is placed. A sugar cube is then deposited in the bowl of the spoon. Ice-cold water is poured or dripped over the sugar until the drink is diluted 3:1 to 5:1. During this process, the components that are not soluble in water, mainly those from anise, fennel and star anise, come out of solution and cloud the drink; the resulting milky opalescence is called the louche (Fr. 'opaque' or 'shady', IPA [lu?]). The addition of water is important, causing the herbs to 'blossom' and bringing out many of the flavors originally overpowered by the anise. For most people, a good quality absinthe should not require sugar, but it is added according to taste and will also thicken the mouth-feel of the drink.
HISTORY
A vintage Pernod Fils absinthe advertisement.The precise origin of absinthe is unclear. The medical use of wormwood dates back to ancient Egypt and is mentioned in the Ebers Papyrus, circa 1550 BCE. Wormwood extracts and wine-soaked wormwood leaves were used as remedies by the ancient Greeks. [12] The first clear evidence of absinthe in the modern sense of a distilled spirit containing green anise and fennel, however, dates to the 18th century but may be older. According to popular legend, however, absinthe began as an all-purpose patent remedy created by Dr. Pierre Ordinaire, a French doctor living in Couvet, Switzerland, around 1792 (the exact date varies by account). Ordinaire's recipe was passed on to the Henriod sisters of Couvet, who sold absinthe as a medicinal elixir. In fact, by other accounts, the Henriod sisters may have already been making the elixir before Ordinaire's arrival. In either case, one Major Dubied in turn acquired the formula from the sisters and, in 1797, with his son Marcellin and son-in-law Henry-Louis Pernod, opened the first absinthe distillery, Dubied Père et Fils, in Couvet. In 1805 they built a second distillery in Pontarlier, France, under the new company name Maison Pernod Fils.[13]
Absinthe's popularity grew steadily until the 1840s, when absinthe was given to French troops as a fever preventative. When the troops returned home, they brought their taste for absinthe with them, and it became popular at bars and bistros.
By the 1860s, absinthe had become so popular that in most cafés and cabarets 5 p.m. signalled l’heure verte ('the green hour'). Still, it remained expensive and was favored mainly by the bourgeoisie and eccentric Bohemian artists. By the 1880s, however, the price had dropped significantly, the market expanded, and absinthe soon became the drink of France; by 1910 the French were consuming 36 million litres of absinthe per year.
Absinthe is often referred to as la Fée Verte ('The Green Fairy') because of its coloring — typically pale or emerald green, but sometimes clear or in rare cases rose red. Due to its high proof and concentration of oils, absintheurs (absinthe drinkers) typically add three to five parts ice-cold water to a dose of absinthe, which causes the drink to turn cloudy (called 'louching'); often the water is used to dissolve added sugar to decrease bitterness. This preparation is considered an important part of the experience of drinking absinthe, so much so that it has become ritualized, complete with special slotted absinthe spoons and other accoutrements. Absinthe's flavor is similar to anise-flavored liqueurs, with a light bitterness and greater complexity imparted by multiple herbs.
Absinthe originated in Switzerland as an elixir but is better known for its popularity in late 19th and early 20th century France, particularly among Parisian artists and writers whose romantic associations with the drink still linger in popular culture. In its heyday, the most popular brand of absinthe worldwide was Pernod Fils. At the height of this popularity, absinthe was portrayed as a dangerously addictive, psychoactive drug; the chemical thujone was blamed for most of its deleterious effects. By 1915, it was banned in a number of European countries and the United States. Even though it was vilified, no evidence shows it to be any more dangerous than ordinary alcohol.[2] A modern absinthe revival began in the 1990s, as countries in the European Union began to reauthorize its manufacture and sale.
ETYMOLOGY
Look up absinthe in Wiktionary, the free dictionary.The French word absinthe can refer either to the liquor or to the actual wormwood plant (grande absinthe being Artemisia absinthium, and petite absinthe being Artemisia pontica). The word derives from the Latin absinthium, which is in turn a stylization of the Greek a (apsinthion). Some claim that the word means 'undrinkable' in Greek, but it may instead be linked to the Persian root spand or aspand, or the variant esfand, which may have been, rather, Peganum harmala, a variety of rue, another famously bitter herb. That this particular plant was commonly burned as a protective offering may suggest that its origins lie in the reconstructed Proto-Indo-European root *spend, meaning 'to perform a ritual' or 'make an offering'. Whether the word was a borrowing from Persian into Greek, or rather from a common ancestor, is unclear.
Absinth (without the 'e') is a spelling variation of absinthe often seen in central Europe. Because so many Bohemian-style products use it, many groups see it as synonymous with bohemian absinthe, even though that is not always the case.
PRODUCTION
Anise, one of the three main herbs used in production of absinthe
Grande Wormwood, one of the three main herbs used in production of absintheThe main herbs used are grande wormwood, florence fennel and green anise, often called the 'holy trinity'. Many other herbs may be used as well, such as hyssop, melissa, star anise and petite wormwood (Artemisia pontica or Roman wormwood). Various recipes also include angelica root, Sweet Flag, dittany leaves, coriander, veronica, juniper, nutmeg, and various mountain herbs.
The simple maceration of wormwood in alcohol without distillation produces an extremely bitter drink, due to the presence of the water-soluble absinthine, one of the most bitter substances known. Authentic recipes call for distillation after a primary maceration and before the secondary or 'coloring' maceration. The distillation of wormwood, anise, and Florence fennel first produces a colorless distillate that leaves the alembic at around 82% alcohol. It can be left clear, called a Blanche or la Bleue (used for bootleg Swiss absinthe), or the well-known green color of the beverage can be imparted either artificially or with chlorophyll by steeping petite wormwood, hyssop, and melissa in the liquid. After this process, the resulting product is reduced with water to the desired percentage of alcohol. Over time and exposure to light, the chlorophyll breaks down, changing the color from emerald green to yellow green to brown. Pre-ban and vintage absinthes are often of a distinct amber color as a result of this process.
Non-traditional varieties are made by cold-mixing herbs, essences or oils in alcohol, with the distillation process omitted. Often called 'oil mixes', these types of absinthe are not necessarily bad, though they are generally considered to be of lower quality than properly distilled absinthe and often carry a distinct bitter aftertaste.
Alcohol makes up the majority of the drink and its concentration is extremely high, between 45% and 89.9%,[4] though there is no historical evidence that any commercial vintage absinthe was higher than 74%. Given the high strength and low alcohol solubility of many of the herbal components, absinthe is usually not imbibed 'straight' but consumed after a fairly elaborate preparation ritual.
Historically, there were five grades of absinthe: ordinaire, demi-fine, fine, supérieure and Suisse (which does not denote origin), in order of increasing alcoholic strength and production quality. While a supérieure and Suisse would always be naturally colored and distilled; ordinaire and demi-fine could be artificially colored and made from oil extracts. These were only naming guidelines and not an industry standard. Most absinthes contain between 60% and 75% alcohol. It is said to improve materially with storage. In the late 19th century, cheap brands of absinthe were occasionally adulterated by profiteers with copper, zinc, indigo plant, or other dyes to impart the green color, and with antimony trichloride to produce or enhance the louche effect (see below). It is also thought that the use of cheaper industrial alcohol and poor distillation technique by the manufacturers of cheaper brands resulted in contamination with methanol, fusel alcohol, and similar unwanted distillates. This addition of toxic chemicals is quite likely to have contributed to absinthe's reputation as a hallucination-inducing or otherwise harmful beverage.
ABSINTHE KITS
There are numerous recipes for homemade absinthe floating around on the Internet, many of which revolve around soaking or mixing a kit or store-bought herbs and wormwood extract with high-proof liquor such as vodka or Everclear. Even though these do-it-yourself kits have gained in popularity, it is simply not possible to produce absinthe without distillation. Absinthe distillation, like the production of any fine liquor, is a science and an art in itself and requires expertise and care to properly manage.
Besides being unpleasant to drink [6] and not authentic distilled absinthe, these homemade concoctions can sometimes be poisonous. Many of these recipes call for the usage of liberal amounts of wormwood extract or essence of wormwood in the hopes of increasing the believed psychoactive effects. Consuming essential oils will not only fail to produce a high, but can be very dangerous. Wormwood extract can cause renal failure and death due to excessive amounts of thujone, which in large quantities acts as a convulsive neurotoxin. Essential oil of wormwood should never be consumed straight.
PREPARATION
Preparing absinthe the traditional way. Traditionally, absinthe is poured into a glass over which a specially designed slotted spoon is placed. A sugar cube is then deposited in the bowl of the spoon. Ice-cold water is poured or dripped over the sugar until the drink is diluted 3:1 to 5:1. During this process, the components that are not soluble in water, mainly those from anise, fennel and star anise, come out of solution and cloud the drink; the resulting milky opalescence is called the louche (Fr. 'opaque' or 'shady', IPA [lu?]). The addition of water is important, causing the herbs to 'blossom' and bringing out many of the flavors originally overpowered by the anise. For most people, a good quality absinthe should not require sugar, but it is added according to taste and will also thicken the mouth-feel of the drink.
HISTORY
A vintage Pernod Fils absinthe advertisement.The precise origin of absinthe is unclear. The medical use of wormwood dates back to ancient Egypt and is mentioned in the Ebers Papyrus, circa 1550 BCE. Wormwood extracts and wine-soaked wormwood leaves were used as remedies by the ancient Greeks. [12] The first clear evidence of absinthe in the modern sense of a distilled spirit containing green anise and fennel, however, dates to the 18th century but may be older. According to popular legend, however, absinthe began as an all-purpose patent remedy created by Dr. Pierre Ordinaire, a French doctor living in Couvet, Switzerland, around 1792 (the exact date varies by account). Ordinaire's recipe was passed on to the Henriod sisters of Couvet, who sold absinthe as a medicinal elixir. In fact, by other accounts, the Henriod sisters may have already been making the elixir before Ordinaire's arrival. In either case, one Major Dubied in turn acquired the formula from the sisters and, in 1797, with his son Marcellin and son-in-law Henry-Louis Pernod, opened the first absinthe distillery, Dubied Père et Fils, in Couvet. In 1805 they built a second distillery in Pontarlier, France, under the new company name Maison Pernod Fils.[13]
Absinthe's popularity grew steadily until the 1840s, when absinthe was given to French troops as a fever preventative. When the troops returned home, they brought their taste for absinthe with them, and it became popular at bars and bistros.
By the 1860s, absinthe had become so popular that in most cafés and cabarets 5 p.m. signalled l’heure verte ('the green hour'). Still, it remained expensive and was favored mainly by the bourgeoisie and eccentric Bohemian artists. By the 1880s, however, the price had dropped significantly, the market expanded, and absinthe soon became the drink of France; by 1910 the French were consuming 36 million litres of absinthe per year.
Marc is a spirit distilled from pomace wine or from the residue of grape skins and seeds after the grapes have been pressed for wine making. It is manufactured in similar styles in other countries like Italy (Grappa), Portugal (Bagaciera) and Spain (Aguardente).
Framboise (pronounced /fʀɑ̃bwaz/) (from the French for raspberry) or Frambozenbier (Dutch) is a Belgian lambic beer that is fermented using raspberries. It is one of many modern fruitbeer types that have been inspired by the more traditional kriek beer, made using sour cherries.
Framboise is usually served in a small glass that resembles a champagne glass, only shorter (could also be a goblet). Most framboise beers are quite sweet, though the Cantillon brewery produces a tart version called Rosé de Gambrinus that is based on the traditional kriek style. The Liefmans brewery uses Oud bruin beer instead of lambic to make its high quality framboise beer, resulting in a very different taste. Recently, Framboise has become popular outside of Belgium, and can now be found in pubs and supermarkets all over the world.
