Brandy generally contains 3560% alcohol by volume and is
typically taken as an after-dinner drink Contents Uses 1.1 Serving 1.2 Culinary 1.3 Medicinal 2 History 3 Terminology and legal definitions 4 Types 4.1 Grape brandy 4.2 Fruit brandy 4.3 Pomace brandy 5 Distillations 5.1 Pot stills vs. column stills 6 Aging 7 Labeling 8 References
Brandy Brandy is a liquor distilled from wine or fermented fruit juice. Brandy products without a specified source are distillled from grape wine. Introduced to Northern Europe by Dutch traders in the 16th century, the name brandy comes from the Dutch word brandewijn, meaning "burnt wine".
The most common types of brandy are the French Cognac, Armagnac, and Calvados brandies, as well as the Greek Metaxa and the South American Pisco brandy. Spain is also a well-known origin of many popular brandy products.
Fruit brandy is made from fermented fruit mash, normally apples, pears, cherries and other stone-fruits, as well as different types of berries. They are normally clear and colorless.
apple brandy apricot brandy Coconut brandy eau de vie brandy ginger brandy grape brandy pear brandy Pomace Brandy Raspberry Brandy spiced brandy Sugarcane Brandy Vanila Brandy
Aguardiente Alize Applejack Asbach Calvados Christian Brothers Courvoisier E&J Hennessy Korbel Metaxa Mohawk Otard Paul Masson Polignac Presidente Raynal Remy Martin Stock 84
Alcohol (ABV): 40.0% (80 proof)
(per 1 oz serving) Calories (kcal) Energy (kj) Fats Carbohydrates Protein 69 288 0 g 2 g 0 g Fiber Sugars Cholesterol Sodium Alcohol 0 g 2 g 0 mg 0 mg 11.3 g
most popular drinks with brandy... Incredible Hulk Hot Toddy Brandy Alexander Pisco Sour Zombie Crispy Crunch Crunk Juice Pisco Sour #2 Tom and Jerry Hulk The Incredible Hulk Goombay Smash Green Hulk Egg Nog Keoke Coffee Tap That Ass Hennessy and Coke Champagne Punch Stinger Brandy Manhattan Sangria Liqueur - The World's ... Banana Cognac Beautiful Brandy Alexandra Apricot Brandy Sour Classic Sidecar French Connection #2 Nickler Sidecar Irish Cream #1
Uses[edit] Serving[edit] Brandy may be served neat or on the rocks (over ice cubes). It may be added to other beverages to make several popular cocktails; these include the Brandy Sour, the Brandy Alexander, theSidecar, the Brandy Daisy, and the Brandy Old Fashioned. In western countries, brandy is traditionally drunk neat at room temperature from a snifter or a tulip glass. In parts of Asia, it is usually drunk on the rocks. When drunk at room temperature, it is often slightly warmed by holding the glass cupped in the palm or by gentle heating. Excessive heating of brandy may cause the alcohol vapour to become too strong, causing its aroma to become overpowering. Brandy drinkers who like their brandy warmed may ask for the glass to be heated before the brandy is poured. Culinary[edit] Flavoured brandy is added to enhance the flavour of desserts, including cake and pie toppings. Flavoured brandy is commonly added to apple dishes. Brandy is a common deglazing liquid used in making pan sauces for steak and other meat. Brandy is used to create a more intense flavour in some soups, notably onion soup. Brandy is used to flamb the Crpe Suzette while serving. Medicinal[edit] Brandy was an important ingredient in many patent medicines such as Daffy's Elixir. History[edit] The origins of brandy were clearly tied to the development of distillation. Brandy, as it is known today, began to appear in the 12th century and became generally popular in the 14th century. Initially wine was distilled as a preservation method and as a way to make it easier for merchants to transport. It is also thought that wine was originally distilled to lessen the tax which was assessed by volume. The intent was to add the water removed by distillation back to the brandy shortly before consumption. It was discovered that after having been stored in wooden casks, the resulting product had improved over the original distilled spirit. [2] In addition to removing water, the distillation process led to the formation and decomposition of numerous aromatic compounds, fundamentally altering the composition of the distillate from its source. Non-volatile substances such as pigments, sugars, and salts remained behind in the still. As a result, the taste of the distillate was often quite unlike that of the original source. As described in the 1728 edition of Cyclopaedia, the following method was used to distill brandy: [3]
A cucurbit was filled half full of the liquor from which brandy was to be drawn and then raised with a little fire until about one sixth part was distilled, or until that which falls into the receiver was entirely flammable. This liquor, distilled only once, was called spirit of wine or brandy. Purified by another distillation (or several more), this was then called spirit of wine rectified. The second distillation was made in balneo mariae and in a glass cucurbit, and the liquor was distilled to about one half the quantity. This was further rectifiedas long as the operator thought necessaryto produce brandy. To shorten these several distillations, which were long and troublesome, a chemical instrument was invented that reduced them to a single distillation. To test the purity of the rectified spirit of wine, a portion was ignited. If the entire contents were consumed without leaving any impurities behind, then the liquor was good. Another, better test involved putting a little gunpowder in the bottom of the spirit. If the gunpowder took fire when the spirit was consumed, then the liquor was good. [3]
As most brandies have been distilled from grapes, the regions of the world producing excellent brandies have roughly paralleled those areas producing grapes for viniculture. At the end of the 19th century, the western European markets, including by extension their overseas empires, were dominated by French and Spanish brandies and eastern Europe was dominated by brandies from theBlack Sea region, including Bulgaria, the Crimea, and Georgia. In 1880, David Saradjishvili founded his Cognac Factory in Tbilisi, Georgia, a crossroads for Turkish, Central Asian, and Persian trade routes and a part of the Russian Empire at the time. Armenian and Georgian brandies, called cognacs in the era, were considered some of the best in the world and often beat their French competitors at the International Expositions in Paris and Brussels in the early 1900s. The storehouses of the Romanov Court in St. Petersburg were regarded as the largest collections of cognacs and wines in the world with much of it from the Transcaucasus region of Georgia. During the October Revolution of 1917, upon the storming of the Winter Palace, the Bolshevik Revolution actually paused for a week or so as the participants gorged on the substantial stores of cognac and wines. The Russian market was always a huge brandy- consuming region in which home-grown varieties were common but much of it was imported. The patterns of bottles followed that of the western European norm. Throughout the Soviet era, the production of brandy was a source of pride for the communist regime as they continued to produce some excellent varieties, especially the most famous Jubilee Brandies of 1967, 1977, and 1987. Remaining bottles of these productions are highly sought after, not simply for their quality, but for their historical significance. Terminology and legal definitions[edit] According to the Encyclopaedia Britannica and general colloquial usage of the term, brandy may also be made from pomace and from fermented fruit other than grapes. [2]
If a beverage comes from a particular fruit (or multiple fruits) other than exclusively grapes, or from the must of such fruit, it may be referred to as a "fruit brandy" or "fruit spirit" or named using the specific fruit, such as "peach brandy", rather than just generically as "brandy". If pomace is the raw material, the beverage may be called "pomace brandy", "marc brandy", "grape marc", "fruit marc spirit", or "grape marc spirit". Grape pomace brandy may be designated as "grappa" or "grappa brandy". [4] Apple brandy may be referred to as "applejack". [4] There is also a product called "grain brandy" that is made from grain spirits. [5]
Within particular jurisdictions, there are specific regulatory requirements regarding the labelling of products identified as brandy. For example: In the European Union, there are regulations [6] that require products labelled as brandy, except "grain brandy", to be produced exclusively from the distillation or redistillation of grape-based wine or grape- based "wine fortified for distillation" and aged a minimum of six months in oak. [7] Alcoholic beverages imported to the EU from the United States or other non-EC states can be sold within the European Union using labels that refer to them as "fruit brandy" or "pomace brandy", but such a label cannot be used in the EU for products produced in an EC member state. [citation needed]
In the US, brandy that has been produced from other than grape wine must be labelled with a clarifying description of the type of brandy production such as "peach brandy", "fruit brandy", "dried fruit brandy", or "pomace brandy" and brandy that has not been aged in oak for at least two years must be labelled as "immature". [4]
In Canada, the regulations regarding naming conventions for brandy are similar to those of the US (provisions B.02.050061). The minimum specified aging period is six months in wood, although not necessarily oak (provision B.02.061.2). Caramel, fruit, other botanical substances, flavourings, and flavouring preparations may also be included in a product called brandy (provisions B.02.050059). [8]
Within the European Union, the German term Weinbrand is legally equivalent to the English term "brandy", but outside the German-speaking countries it is particularly used to designate brandy from Austria and Germany. In Poland, brandy is sometimes called winiak, from wino (wine). Types[edit] There are three main types of brandy. The term "brandy" denotes grape brandy if the type is not otherwise specified. Grape brandy[edit] Grape brandy is produced by the distillation of fermented grapes.
Brandy de Jerez in barrels aging. Albanian grape brandy (Rakia e Rrushit) is the most popular and traditional alcoholic beverage in Albania and the Albanian regions of EasternMontenegro. Lazova rakija in Macedonia, Lozovaa in Bosnia, Croatia, Montenegro and Serbia, Muskatova or Grozdova in Bulgaria are well known grape brandies in the Balkans. Some of these brandies are aged and some are non-aged. Balkan folks call this type of brandy Rakia, Rakija or Raki. American grape brandy is almost always from California. [2] Popular brands include Christian Brothers and Korbel. Armenian brandy has been produced since the 1880s and comes from the Ararat plain in the southern part of Armenia. Bottles on the market are aged anywhere from 3 to 20 years. Armagnac is made from grapes of the Armagnac region in the southwest of France, Gers, Landes and Lot-et-Garonne. It is single-continuous distilled in a copper still and aged in oak casks from Gascony or Limousin. Armagnac was the first distilled spirit in France. [citation needed] Armagnacs have a specificity: they offer vintage qualities. Popular brands are Darroze, Baron de Sigognac, Larressingle, Delord, Laubade, Glasand Janneau. Metaxa, the first alcoholic drink consumed in space, [citation needed] is a Greek distilled spirit invented by Spyros Metaxas in 1888, continuing the tradition of making distilled wines since Classical antiquity. Mature distillates are made from sun-dried Savatiano, Sultana and Black Corinth grape varieties blended with an aged Muscat winefrom the Greek islands of Samos and Lemnos then aged for 3 to 80 years. The "12 stars dry" and "Grand Reserve" varieties have no added Muscat wine. Metaxa's varieties range from the 3 stars, 5 stars, 7 stars, 12 stars, and the12 stars Grand Olympian Reserve (dry) to the Private Reserve, aged for at least 30 years, and the METAXA AEN that is aged for 80 years in the No1 cask of Spyros Metaxas. The number of stars represents the number of years the blend is matured. Metaxa cellars are in Kifissia, an affluent suburb of Athens, Greece. In the past, Metaxa was considered a 'cognac', but now only brandies from the Cognac region of France can be called cognacs. Metaxa has been a sponsor of major sporting events including the World Cup andFA Cup. Metaxa is exported to over 60 countries and is the most popular brandy in travel retail worldwide. [citation needed]
Cognac comes from the Cognac region of France, [2] and is double distilled using pot stills. Popular brands include Hine, Martell, Camus, Otard, Rmy Martin, Hennessy, Frapin, Delamain andCourvoisier. Brandy de Jerez is a brandy that originates from vineyards around Jerez de la Frontera in Andalusia, Spain. [9] It is used in some sherries and is also available as a separate product. It has aProtected Designation of Origin (PDO). The traditional production method has three characteristics: Aged in European oak casks with a capacity of 500 litres (132 US gal; 110 imp gal), previously having contained sherry. The use of the traditional aging system of Criaderas and Soleras. Aged exclusively within the municipal boundaries of Jerez de la Frontera, El Puerto de Santa Mara and Sanlcar de Barrameda in the province of Cdiz. [10]
Kanyak is a variety from Turkey whose name is a variation of "cognac" and also mean "burn blood" in Turkish, a reference to its use in cold weather. Pisco is a strong, colorless to amber coloured brandy produced in specific regions of Chile and Peru. The name Pisco derives from the Peruvian port of the same name. Pisco is still made in Peru and Chile but the right to produce and market it is subject to disputes between both countries. [11]
South African grape brandies are, by law, made almost exactly as Cognac, using a double- distillation process in copper pot stills followed by aging in oak barrels for a minimum of three years. Because of this, South African brandies are a very high quality. [12]
Cyprus brandy differs from other varieties in that its alcohol concentration is only 32% ABV (64 US proof). [citation needed]
Bejois Brandy is a grape brandy produced in India and most popular in the southern states. Grape brandy is also produced in many other countries, including Bulgaria, Georgia, Germany, Greece, Israel, Italy, Macedonia, Mexico, Moldova, Romania and Ukraine. [citation needed]
The European Union and some other countries legally enforce the use of the name Cognac as the exclusive name for brandy produced and distilled in the Cognac area of France and the nameArmagnac for brandy from the Gascony area of France. Both must also be made using traditional techniques. Since these are considered PDO, a brandy made elsewhere in a manner identical to the method used to make Cognac and which tastes similar to Cognac, cannot be called Cognac in places that restrict the use of that term to products made in the Cognac region of France. Such places include other parts of Europe, the United States and Canada. Fruit brandy[edit]
A bottle of Calvados, a French fruit brandy made from apples. Fruit brandies are distilled from fruits other than grapes. Apples, peaches, apricots, plums, cherries, elderberries, raspberries, and blackberries are the most commonly used fruits. Fruit brandy usually contains 40% to 45% ABV (80 to 90 US proof). It is often colourless. Fruit brandy is customarily drunk chilled or over ice, but is occasionally mixed. For example, blackberry brandy and Coca-Cola are mixed to make a popular New England drink called "the blackbird". Applejack is an American apple brandy made from the distillation of hard cider. It was once made by fractional freezing which would disqualify it as a proper brandy. Buchu brandy is South African and flavoured with extracts from Agathosma species. Calvados is an apple brandy from the French region of Lower Normandy. [2] It is double distilled from fermented apples. Damassine brandy is made with the prune fruit of the Damassinier tree in the Jura Mountains of Switzerland Coconut brandy is a brandy made from the sap of coconut flowers. Eau de vie is a French term for colorless fruit brandy. This term is also applied to grape-based brandy other than armagnac and cognac. German Schnaps is fruit brandy produced in Germany or Austria. Kirschwasser is a fruit brandy made from cherries. [2]
Kukumakranka brandy is South African and flavoured with the ripe fruit of the Kukumakranka. Plenka or "Plen" is a common traditional description for Slovak brandy. It must be distilled from Slovakian wild or domestic fruits whose native name ends in -ica. Plinka is a traditional Hungarian fruit brandy. [2] It can only be made with fruits from Hungary, such as plums, apricots, peaches, elderberries, pears, apples or cherries. Poire Williams is made from the Williams pear, also known as the Bartlett pear. Rakia is a type of fruit brandy produced in Albania, Bosnia, Bulgaria, Croatia, Macedonia, Montenegro and Serbia: it may be made from plums, apples, quinces, pears, apricots, cherries, mulberries, grapes, or walnuts. Slivovitz is a strong fruit brandy made from plums. It is produced in Croatia, Bulgaria, Macedonia, Slovenia, Bosnia and Herzegovina, Serbia, Slovakia, the Czech Republic, and Poland. uic is a clear Romanian fruit brandy made from plums, apples, pears, apricots, mulberries, peaches, quinces, or mixtures of these. Romania and Moldovaalso produce a grape brandy called vin ars (burnt wine) or divin. Pomace brandy[edit]
Marc de Bourgogne. Unlike many, this pomace brandy fromBurgundy, France, is aged (Tres Vieux, Very Old), which gives it itscaramel colour. Pomace brandy, also called marc in both English and French, is produced by fermentation and distillation of the grape skins, seeds, and stems that remain after grapes have been pressed to extract their juice for making wine. Most pomace brandies are neither aged nor coloured. Examples of pomace brandy are: Albanian Raki e Rushi Bulgarian Macedonian Cretan tsikoudia Croatian tropica Cypriot zivania [2]
French marc Georgian chacha German Tresterbrand Greek tsipouro Hungarian trklyplinka Italian grappa Portuguese aguardente, Bagaceira Romanian tescovin Serbian/Bosnian komovica Slovak vinovica Slovenian tropinovec Spanish orujo Distillation[edit] A batch distillation typically works as follows: Wine with an alcohol concentration of 8% to 12% ABV (16 to 24 US proof) and high acidity is boiled in a pot still. Vapours of alcohol, water, and numerous aromatic components rise and are collected in a condenser coil, where they become a liquid again. Because alcohol and the aromatic components vaporise at a lower temperature than water, the concentration of alcohol in the condensed liquid (the distillate) is higher than in the original wine. After one distillation, the distillate, called "low wine," will contain roughly 30% alcohol by volume (60 US proof). The low wine is then distilled a second time. The first 1% or so of distillate that is produced, called the "head," has an alcohol concentration of about 83% (166 US proof) and an unpleasant odour, so it is discarded (generally, mixed with another batch of low wine, thereby entering the distillation cycle again). The distillation process continues, yielding a distillate of approximately 70% alcohol (140 US proof) (called the "heart"), which is what will be consumed as brandy. The portion of low wine that remains after distillation, called the "tail," will be mixed into another batch of low wine (so that the tail enters the distillation cycle again, as does the head). Distillation does not simply enhance the alcohol content of wine. The heat under which the product is distilled and the material of the still (usually copper) cause chemical reactions to take place during distillation. This leads to the formation of numerous new volatile aroma components, changes in relative amounts of aroma components in the wine, and the hydrolysis of components such as esters. Pot stills vs. column stills[edit] Cognac and South African "pot still brandy" are examples of brandy produced in batches using pot stills (batch distillation). Many American brandies use fractional distillation in column stills to perform their distillation. Special pot stills with a fractionating section on top are used for Armagnac. Aging[edit] Brandy is produced using one of three aging methods: No aging: Most pomace brandy and some fruit brandy is not aged before bottling. The resulting product is typically clear and colourless. Single barrel aging: Brandies with a natural golden or brown colour are aged in oak casks. Some brandies have caramel colour added to simulate the appearance of barrel aging. Solera process: Some brandies, particularly those from Spain, are aged using the solera system. Labelling[edit] Brandy has a traditional quality rating system, although its use is unregulated outside of Cognac and Armagnac. These indicators can usually be found on the label near the brand name: A.C.: aged two years in wood. V.S.: "Very Special" or 3-Star, aged at least three years in wood. V.S.O.P.: "Very Superior Old Pale" or 5-Star, aged at least five years in wood. X.O.: "Extra Old" aged at least six years in wood. Vintage: Stored in the cask until the time it is bottled with the label showing the vintage date. Hors d'age: These are too old to determine the age, although ten years plus is typical. In the case of Brandy de Jerez, the Consejo Regulador de la Denominacion Brandy de Jerez classifies it according to: Brandy de Jerez Solera one year old. Brandy de Jerez Solera Reserva three years old. Brandy de Jerez Solera Gran Reserva ten years old. See also[edit]
Wikimedia Commons has media related to Brandy. Armagnac Batch distillation Cognac Cut brandy Dutch brandy Fine Fortified wine Himbeergeist Plinka Singani Schnapps What is Cognac? Come winter and it's time to take refuge in this blood-warming alcoholic nectar! That reminds me to ask, what is cognac? Let's find out!
All alcoholic drinks, rightly used, are good for body and soul alike, but as a restorative of both there is nothing like brandy. ~ George Saintsbury
You must be wondering why I commenced this discussion on cognac with a quote on brandy. Well, there is a reason and a good one; just bear with me for a little while and you'll find out. Now, returning to cognac, it is an alcoholic drink that is distilled from very specific grape varieties that grow in a particular region in France. This favorite poison of many derives its name from the French town of Cognac whose surrounding regions are hosts to the vineyards where grapes used in making cognac are grown. There are very strict legislations regarding the production and marketing of Cognac. Only wine distilled from certain specific grapes that grow in the officially demarcated area surrounding the town of Cognac can be called by this name. Similarly, wine manufactured using the same methods, distilled from similar grapes that grow in any other region of the world cannot be called cognac. Let's get to the details of what cognac is in the succeeding paragraphs.
What is Cognac Made From? Cognac, ranking high among a list of alcoholic drinks that's made from grapes, is made from a blend of very specific varieties of grapes such as Ugni Blanc, Folle Blanc and Colombard. Folignan, Blanc Ram and Jurancon blanc grape varieties can also be used but it is legally mandatory that the blend of the former and latter grape varieties should contain at least 90% of the former for the beverage to be recognized as cognac. The districts that are legally and officially recognized as producers of cognac include Grande Champagne, Petite Champagne, Bon Bois, Fins Bois, Borderies and Bois Ordinaire.
The extremely dry and sharply acidic taste of the cognac producing grapes make for great aging and easy distillation. The juice extracted after pressing the grapes is allowed to ferment for a couple of weeks. The fermentation process is carried on by wild yeast and no additional sulfur or sugar is added to this fermented liquid. After it has fermented completely, the liquor is distilled twice in copper stills whose dimensions are prescribed by regulatory legislations. On completion of the distillation, the resulting spirit is then packed into oak barrels and left to age for at least two years before marketing.
What Color is Cognac? The color of the final drink can range anywhere between golden amber to a dark, caramel brown. The discrepancy in color arises from the difference of wood used for making the barrels in which the spirit is aged. Darker wood imparts deeper color and vice versa.
Is Cognac the Same as Brandy? Absolutely. Going back to the doubt that I stirred in your minds by beginning this article on cognac with a quote on brandy, Cognac is a variety of brandy that is made from a set of specific grape varieties and manufactured in the geographic area and wine-producing region that surrounds the French town, Cognac, and which falls within the jurisdiction of the Departments of Charente and the Charente-Maritime which function under the government of France. The methods used for the fermentation, distillation and aging process are the same as brandy. The alcohol content of the final spirit (between 35%-60%) is also more or less the same for cognac and regular brandy.
Best Cognac Brands The following list enumerates some of the best cognac brands available. These cognac brands are worth stocking up on if you're one of those people who like indulging in long, after-dinner activities like reading, conversing or watching movies on chilly winter nights. Cognac Xo Kelt Cognac Vsop Martell Cognac Vsop VS Cognac A. Hardy Cognac Xo Gabriel & Andreu Cognac Fins Bois Hine Cognac Antique Meukow Cognac Exclusif Cognac Martell Cognac V.s. Bache-Gabrielsen Rmy Martin Prince Hubert de Polignac Paul Giraud Courvoisier Braastad Lopold Raffin These are, by far, some of the best cognac brands among others that would cheer you up from the inside even as it's all chills outside.
I guess that pretty much answers what cognac is without delving much into the minute technical details of processing, manufacturing and legislation that goes behind that glass of distilled liquid fire that you just poured out. What could possibly be a better way to preserve the warmth of that hot roasted turkey you just dined on than a glass of liquid amber fire accompanied by a spirited (pun intended!) discussion on politics (or economics, or science....it doesn't matter as long as the conversation and the cognac keeps flowing)! On a parting note, I would like to quote Ambrose Bierce from his satirical work The Devil's dictionary as a tribute to brandy in general:
BRANDY, n. A cordial composed on one part thunder-and-lightning, one part remorse, two parts bloody murder, one part death-hell-and-the-grave and four parts clarified Satan.
Rakia is a popular alcoholic beverage in the Balkans produced by distillation of fermented fruit. The alcohol content of rakia is normally 40% ABV, but home-produced rakia can be stronger (typically 50% to 60%). Rakia is widely considered to be national drink of Albania, Bosnia and Herzegovina,Bulgaria, Croatia, Macedonia, Montenegro and Serbia. Contents [hide] 1 Origins 2 Variant names 3 Overview 4 Local varieties o 4.1 Albanian rakia o 4.2 Croatian rakija o 4.3 Serbian rakija 5 Serving 6 Ritual use 7 Types 8 See also 9 References 10 External links Origins[edit] The origins of rakia are unknown. The name is derived of the Arabic word al-rak which means sweet, leading some to believe that it has some Middle Eastern influence and was developed in the Balkans during the Ottoman Empire's occupation of the region. Currently, there is no defined origin of rakia but there are many who claim to be the origins of the drink, namely Bulgaria, Serbia and Turkey. These countries and their people will to this day argue that it is their country that invented the popular drink but no one has concrete proof of its origins. Bulgaria claims that rakia originated in its territory, and often cites an old piece of pottery from the 14th century in which the word rakinja is inscribed as the proof of its origins. The country has taken measures to declare the drink as a national drink in the European Union to allow lower excise duty domestically but has yet yielded no concrete results. [1]
Variant names[edit] Many countries produce similar fruit brandies which are listed here by their local names: Albania: raki(a) Bosnia and Herzegovina: rakija/ Bulgaria: , Croatia: rakija Czech Republic: plenka Hungary: plinka Republic of Macedonia: Montenegro: /rakija Romania: rachiu/rchie, uic, palinc Serbia: /rakija Slovakia: plenka Slovenia: rakija Overview[edit]
Traditional distillation of rakia inBulgaria Common flavours are slivovica, produced from plums, kajsija, produced from apricots, or grozdova/lozova, produced from grapes. Fruits less commonly used are peaches, apples, pears, cherries, figs, blackberries, and quince. Similar spirits are produced in Romania, Moldova, Russia and the Caucasus. In Albania, rakia is most commonly made out of grapes in mild climate regions and out of plums (and sometimes out of mulberry or walnuts) in colder climate areas. Plum and grape rakia are sometimes mixed with other ingredients, such as herbs, honey, sour cherries and walnuts, after distillation. A popular home-made variant in Bosnia and Herzegovina, Bulgaria, Macedonia, and Serbia is rakia produced from mixed fruits. In the Istrian and Dalmatian regions ofCroatia, rakia tends to be home-made exclusively from grapes, where the drink is also known locally as trapa or grappa (the latter name also being used in Italy). Normally, rakia is colorless, unless herbs or other ingredients are added. Some types of rakia are kept in wooden barrels (oak or mulberry) for extra aroma and a golden color. It is supposed to be drunk from special small glasses which hold from 0.03 to 0.05 L. A popular myth is that one can tell the strength of rakia by the size of the ring of bubbles (venac) which forms when the bottle is well shaken. This is also mistakenly used as a measure of the quality of the liquor. Greek Ouzo (from grape) and Tsipouro (from pomace), Turkish Rak (from sun dried grapes) and Arak at Arabic and middle eastern countries differ from rakia as they are redistilled with some herbs (commonly Anise). Some Tsipuro in Greece are made without anise in the same manner as pomace rakia (or pomace brandy). "Boma raki" in Turkey (common name of the domestic raki which is produced at homes and villages) is similar to rakia in the Balkans. Local varieties[edit] Albanian rakia[edit] Raki (definite Albanian form: rakia) (a type of rakia) is a traditional Albanian drink. [2] In the Ottoman Empire, until the 19th century, meyhanes would serve wine along with meze. [3] Although there were many Muslims visited meyhane, sharia authorities could, at times, prosecute them. With the relatively liberal atmosphere of the Tanzimat Period (18391876), meyhane attendance among Muslims rose considerably and rakia became a favourite among meyhane-goers. By the end of the century, rakia took its current standard form and its consumption surpassed that of wine.
ganica - a kind of peach rakia fromMeimurje County, northern Croatia The Albanian raki is made from fermented and distilled fruit, particularly grapes and plums. [2] Albanian raki contains no aniseed and its taste varies according to the fruit used to make it. The process of making rakia is exceptionally difficult, requiring much labor to mash the fruit, ferment it under the proper conditions, ensure the correct amount of fire under the distillery barrel and finally to infuse the final product with leaves from the apple tree. Croatian rakija[edit] Rakia is the most popular spirit in Croatia. [4] Travarica (herbal rakia) is usually served at the beginning of the meal, together with dried figs. The Croatian Adriatic coast is known for a great variety of herbal grappas, some typical for only one island or group of islands. The island Hvar is famous for grappa with the addition of Myrtus (mrtina bitter and dark brown). Southern islands, such as Korula, and the city of Dubrovnik are famous for grappa withanise (aniseta), and in central Dalmatia the most popular rakia is grappa with nuts (orahovica). It's usually homemade, and served with dry cookies or dried figs. In the summer, it's very typical to see huge glass jars of grappa with nuts steeping in the liquid on every balcony, because the process requires the exposure of orahovica to the sun. In the northern Adriatic mainly Istria rakia is typically made of honey (medica) or mistletoe (biska). Biska, which is yellow- brown and sweet, is a typical liquor of Istria.
Serbian rakija[edit]
Quince rakija from Serbia in traditionalflasks Rakia is one of the most popular alcoholic drinks in Serbia. [5] It is usually served before meals and with appetizers. It is mandatory to drink with roasted pig, lamb, or dried meat. Serbia has the most consumption of rakia per capita and is the largest exporter of rakia. According to Dragan Djuric, President of the Association of Producers of natural spiritsSerbian rakija", the EU protects the names of beverages by allowing the prefix Serbian. [5] In Serbia there are 10,000 private producers of rakia. 2,000 are in the official register and only about a hundred cellar produces high-quality brandy. [5]
Rakia is a big part of Serbian culture. It is part of many special occasions, including baptisms, marriages, joining of the army, and visiting of friends. At funerals, custom demands that a bottle of rakia be left on the grave of the deceased who liked to drink it, or at least to sprinkle a drop or two during the memorial service for peace of the persons soul. People even offer the village doctor, policeman, judge, tax collector or minister a flask of rakia as a payment or a bribe. Many folk songs have been composed about rakia production and consumption. Serving[edit] In Bulgaria and Macedonia, rakia is generally served with shopska salad, milk salad, pickled vegetables (turshiya) or other salads, which form the first course of the meal. Muskatova rakia is made from Muscat grapes, while the preparation method of dzhibrova rakia is the same as for Italian Grappa. Another popular way of serving is "cooked" (Croatian: kuhana, Serbian: kuvana or grejana, Bulgarian: (grejana), Macedonian: or ) rakia (also called umadija tea in Serbia), which is heated and sweetened with honey or sugar, with added spices. Heated in large kettles, it is often offered to visitors to various open-air festivities, especially in winter. It is similar to mulled wine, as weaker brands of rakia are used (or stronger ones diluted with water). Ritual use[edit] Although wine is the essential part of the Eucharist rite in the Eastern Orthodox and Roman Catholic churches in the region, rakia has found uses in certain religious and related rituals across the Balkans. At the end of the Orthodox Christian burial service, at the exit from the cemetery, visitors are offered a piece of soda bread (pogaa) and a glass of rakia. When drinking "for the soul" of the deceased, one spills some rakia on the ground, saying "For peaceful rest of the soul", before drinking the rest. During wedding ceremonies, the groom's father goes around all tables and offers a glass of rakia to all guests, sharing a toast for the happiness of the newlyweds. In general, in the Balkans, rakia is offered to guests in one's home as a welcoming gesture. Ararat (brandy) From Wikipedia, the free encyclopedia Ararat
A bottle of Ararat brandy Type brandy Country of origin Armenia Introduced 1887 Ararat is an Armenian brandy that has been produced by the Yerevan Brandy Company since 1887. It is made from Armenian white grapes andspring water, according to a traditional method. "Ordinary Brandies" are aged for 3, 4, 5, or 6 years, the soft flavor of the Brandy being based on selected brands of wines and pure spring water, which help to create a unique taste for each type of Ararat Brandy. The "Aged Brandies" of 10, 15, 18, and 20 years each have their own unique taste and specific dark golden color. The distinctive aroma and rich bouquet of these Brandies allowed the Yerevan Brandy Company to enjoy considerable success in international exhibitions and tastings. [citation needed] Ararat Brandy is not only popular in Armenia, but in many of the former states of the Soviet Union, chief among them Russia (where it's known under the name Armjanskij Konjak), Georgia, Ukraine and Belarus. In the Russian-speaking countries of the former Soviet Union the Armenian Brandy is marketed as cognac. This is because in 1900, the brandy won the Grand-prix award in Paris and the company so impressed the French that they have been allowed to legally call the product "cognac". [1] The term "brandy" has never really caught on and the full name of such beverages is "cognac-style wine". [2]
An undocumented anecdote claims that during the Yalta Conference, Winston Churchill was so impressed with the Armenian brandy Dvin given to him by Joseph Stalin that he asked for several cases of it to be sent to him each year. [3][4][5] During a 2013 meeting at his personal villa in Sochi, Russian president Vladimir Putin gave British Prime Minister David Cameron a bottle of Armenian brandy as a gift, recalling Stalin's offering to Churchill in 1945. [6]
Bottlings[edit] Ararat 3 Ararat 4 Ararat 5 Ani- 6 years Endir - 7 years Otborny Akhtamar- 10 years Hobelianakan Armenia Tonakan- 15 years Vaspyurakan - 15 years Vaspourakan- 18 years (not in current production) Nairi- 20 years Armagnac (French pronunciation: [a.maak]) is a distinctive kind of brandy produced in the Armagnac region in Gascony, southwest France. It is distilled from wine usually made from a blend of grapes including Baco 22A, Colombard, Folle blancheand Ugni blanc, using column stills rather than the pot stills used in the production of Cognac. The resulting spirit is then aged inoak barrels before release. Production is overseen by the Institut national de l'origine et de la qualit (INAO) and the Bureau National Interprofessionel de l'Armagnac (BNIA). Armagnac was one of the first areas in France to begin distilling spirits, but the overall volume of production is far smaller than Cognac production and therefore is less known outside Europe. In addition they are for the most part made and sold by small producers, whereas in Cognac production is dominated by big-name brands. Contents [hide] 1 History and cultural uses 2 Geography 3 Production o 3.1 Grapes 4 External links 5 References History and cultural uses[edit] Armagnac is the oldest brandy distilled in France, and in the past was consumed for its therapeutic benefits. In the 14th century, Prior Vital Du Four, a Cardinal, claimed it had 40 virtues: [citation needed]
It makes disappear redness and burning of the eyes, and stops them from tearing; it cures hepatitis, sober consumption adhering. It cures gout, cankers, and fistula by ingestion; restores the paralysed member by massage; and heals wounds of the skin by application. It enlivens the spirit, partaken in moderation, recalls the past to memory, renders men joyous, preserves youth and retards senility. And when retained in the mouth, it loosens the tongue and emboldens the wit, if someone timid from time to time himself permits. Between the 15th and 17th centuries, Armagnac was traded on the markets of Saint-Sever, Mont-de- Marsan, and Aire-sur-l'Adour. Subsequently, Dutch merchants began promoting the trade more widely. The traditional French gourmet dish ortolan has traditionally been prepared by force-feeding an Ortolan Bunting before drowning it in Armagnac and roasting it. (The dish is now legally prohibited due to laws protecting the bird.) Geography[edit]
Vineyards in the Armagnac region near Landes and Gers. The Armagnac region lies between the Adour and Garonne rivers in the foothills of the Pyrenees. The region was granted AOC status in 1936. The official production area is divided into three districts that lie in the departements of Gers, Landes, and Lot-et-Garonne. The region contains 15,000 hectares (37,000 acres) of grape-producing vines. [1] The May 25, 1909 Fallieres decree describes the three districts: Bas-Armagnac Armagnac-Tnarze Haut-Armagnac Each of these areas is controlled by separate appellation regulations. More recently, a new appellation "Blanche d'Armagnac"was established to allow the production and export of clear, white brandies that are unaged. [2]
Production[edit] Armagnac is traditionally distilled once at 52% of alcohol, which results initially in a more fragrant and tasty spirit than Cognac, where double distillation takes place. However, long aging in oak barrels softens the taste and causes the development of more complex flavours and a brown colour. Aging in the barrel removes a part of the alcohol and water by evaporation (known as part des anges"angels' tribute" or "angels' share") and allows more complex aromatic compounds to appear by oxidation, which further modifies the flavour. Alcohol is naturally reducing by an average of 0,4% per year depending on the characteristics of the cellars. When the Armagnac is considered as matured, it is transferred to large glass bottles (called "Dame Jeanne") for storage. The main difference between Armagnac and other spirits is that, due to its relatively low proof, it is generally not diluted with water and therefore is not added with flavor or colour enhancers as are the major other brandies. Armagnac is sold under several different classifications, mostly referring to the age of the constituent brandies. Armagnac is allowed to be sold under vintages. When Armagnacs of different ages have been blended, the age on the bottle refers to the youngest component. A three star, or "VS," Armagnac is a mix of several Armagnacs that have seen at least two years of aging in wood. For the VSOP, the aging is at least five years; and for XO, at least six. Hors d'ge means the youngest component in the blend is at least ten years old. Older and better Armagnacs are often sold as vintages, with the bottles containing Armagnac from a single year, the year being noted on the bottle. As with any "eau de vie," Armagnac should be stored vertically to avoid damaging the stopper with alcohol. Once opened, a bottle should stay drinkable for years. Grapes[edit] Ten different varieties of Armagnac grapes are authorised for use in the production of Armagnac. Of these, four form the principal part: Armagnac Grapes: Baco 22A Colombard Folle blanche Ugni blanc Armagnac can also be added to other ingredients to produce liquors that are sold as another drink - the German company Vom Fass produces fruit liqeuers with Armagnac at about 16% alcohol. Metaxa (Greek: ) is a Greek Brown spirit created by Spyros Metaxa in 1888. It is a blend of wine distillates, Muscat wines and a secret bouquet of rose petals and Mediterranean herbs. It is exported to over 65 countries and was the first liquor consumed in space. [1] Metaxa literally means "silk", [2] but it is a common Greek family name. Contents [hide] 1 History 2 Creation 3 See also 4 References 5 External links History[edit] In the 19th century most spirits were harsh and burned the palate Spyros Metaxa had a vision of creating a spirit that would be generous on the senses, intensely aromatic and, above all, smooth on the palate [3]
The House of Metaxa was founded by a Greek merchant and entrepreneur: Spyros Metaxa, born in the island of Euboea. [4] He created the first Greek brandy and was involved in the foundation of the first distillation facility in 1888, a little over 50 years after the Greek War of Independence. The business was soon expanded with new factories in Istanbul and Odessa. In 1900 the first exports to the United States took place and the drink became known as "the flying brandy". [1]
METAXA family mansion in Piraeus built in 1899 as seen today Following Spyros Metaxa's death, his sons carried on his work. METAXA is the only Greek industry that survived both World Wars. In 1968 a new factory was built in Kifissia, Athens. The label shows a Salamina Warrior(Salamina fighter), a figure on an Ancient Greek trireme that was carved on a coin of that period, found during the excavation of the first factory in Piraeus in 1888. The House of Metaxa has won several gold medals in international spirit competitions, showcased in many of its bottles. In 1989 the company was bought by the British drinks group Grand Metropolitan (now called Diageo) and was later sold to the Rmy Cointreau group. [5]
In 2013, Metaxa revisited the Mount Lycabettus creating METAXA Rise, a small journey to reach the top of the hill and have one of the most breath-taking views in the World. Creation[edit] Metaxa starts out like a brandy, with a variety of distillates made from dry white wines from different parts of Greece. After periods of ageing in oak casks, the distillates are blended and mixed with a small amount of rich muscat wine from the Greek Aegean Islands of Samos and Limnos. Finally, Mediterranean herb and floral extracts are added a secret recipe apart from rose petals. [3]
Metaxa exceptional smoothness comes from its Muscat wine. The resulting distillates are kept in cellars, in limousine, French oak barrels. French barrels are considered more desirable than those made in North America since French Oak has smaller pores than its American counterpart. This slows the transfer of flavour between the barrel and the liquor contained within, resulting in a more subtle and refined end product. Brandy de Jerez From Wikipedia, the free encyclopedia
The Toro de Osborne (Osborne bull), was created to advertise BrandyVeterano [1]
Brandy de J erez is a brandy that is produced only in the Jerez area of Andalusia, Spain (exclusively produced within the "Sherry Triangle", the municipal boundaries of Jerez de la Frontera, El Puerto de Santa Mara and Sanlcar de Barrameda, in the province of Cdiz). [2] Besides being sold as a brandy, it is also an ingredient of some sherries. It has a Protected Designation of Origin (PDO). Contents [hide] 1 History 2 Production 3 Classification of Brandy de Jerez 4 Tourism 5 Brandy de Jerez in Spanish cuisine 6 References 7 External links History[edit]
This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (March 2011) Being unable to drink the already famous wines to be found in the Jerez region for religious reasons, the Moors opted to distil them in order to obtain alcohol not only to make perfumes but also for antiseptic and medicinal use. It is not easy to state the exact date upon which wine spirits began to be aged in oak-wood casks in order to produce brandy. What is clear is that in the sixteenth century there must have been an important amount of wine spirit being produced, as is illustrated by the existence of a document which makes reference to the fact that in 1580 the Town Council of Jerez handed over the revenue from the Wine Spirit Tax (a municipal tax levied on the production of wine spirit) for the construction of a Jesuit college. The eighteenth and nineteenth centuries saw the consolidation in Spain of the production of wine spirit for commercial use destined for exportation, especially to countries in Northern Europe. Holland was the main market and from there shipped on to practically the whole world. Brandy is an English adaptation of the original Dutch word brandewijn (burnt wine) whilst the term holanda (name given to wine spirits of low alcoholic content used in the production of Brandy de Jerez) is obviously derived from the name of the country to which most of the exports were destined: Holland. With these precedents is no surprise that words such as brandy and holandas originate from that country. In any case, it should be remembered that the term 'brandavin' was already in use in picaresque literature of the 17th Century, as can be seen in The Life and Works of Estebanillo Gonzlez, man of good humour. In the early 19th Century English and French merchants began to arrive in Jerez who, together with Spanish traders with clear commercial instincts, promoted trade and laid down the guidelines for the characteristic production and ageing process of Brandy de Jerez. The creation of brand names for Brandy de Jerez occurred during the 19th Century on the initiative of sherry firms who were pioneers in the sale of brands which still exist today, not only in Spain but in numerous countries throughout the world. Production[edit]
Casks of brandy de Jerez Distillation: [3]
Brandy de Jerez uses two different types of distillation equipment, both made of copper: 1. the traditional pot still which in Jerez is called an alquitara introduced by the Moors -, made of copper and heated directly by a holm-oak wood fire using a discontinuous process (loading and unloading). These are used to obtain spirits of low alcoholic content, between 40 and 70. Holandas is the term used in Jerez to refer to these wine spirits low in alcoholic content, which are of greater quality as they require the distillation of the best of wines and better evoke the raw material from which they are produced. 2. distillation columns which are more modern and efficient into which the wine is introduced continuously. These columns are used in order to obtain strengths of between 70 and 94.8. In the case of Brandy de Jerez double distillation is not required. From a simple distillation wine spirits of 65% by volume are obtained. The more a wine is distilled, the more of its characteristics and aromatic substances are lost. The traditional production method of Brandy de Jerez is controlled by the Consejo Regulador del Brandy de Jerez (the Brandy de Jerez Regulatory Council). The method has three main characteristics: 1. The brandy must have been produced exclusively within the municipal boundaries of Jerez de la Frontera, El Puerto de Santa Mara and Sanlcar de Barrameda. 2. It must be aged in American oak casks with a capacity of 500 liters that previously contained sherry. Different types of sherry give the brandy a slightly different flavor. [4]
3. The traditional aging system of criaderas y soleras must be used. In Jerez it is also possible to use wine spirits of a higher degree of alcoholic content, but never (by decree of the Consejo) more than 50% of the total. The holandas must always represent 50% minimum of the final brandy. Classification of Brandy de Jerez[edit]
Offices of the Brandy de Jerez Regulatory Council The Brandy de Jerez Regulatory Council classifies brandy de Jerez according to age: Brandy de Jerez Solera Is the youngest and fruity, with an average age of a year and a volatile content greater than 150 mg. per 100 cc. pure alcohol Brandy de Jerez Solera Reserva With an average maturation period of three years and a total content of volatile components of 200 mg. per 100 cc. of pure alcohol. Brandy de Jerez Solera Gran Reserva Is the longer aging, with an average of ten years and a total content of volatile components of 250 mg. per 100 cc. of pure alcohol. [5]
Pisco From Wikipedia, the free encyclopedia For other uses, see Pisco (disambiguation).
A promotional picture of pisco produced in Peru.
Picture of pisco produced in Chile. Pisco is a colorless or yellowish-to-amber colored grape brandy produced in winemaking regions of Peru and Chile. [1][2] Pisco was developed bySpanish settlers in the 16th century as an alternative to orujo, a pomace brandy that was being imported from Spain. [3]
Contents [hide] 1 Etymology 2 History o 2.1 Early aguardientes in Peru and Chile o 2.2 Recession of Peruvian pisco 3 Variants and production o 3.1 Peruvian pisco o 3.2 Chilean pisco 4 Ecological aspects of the production 5 Appellation of origin controversy 6 Cocktails o 6.1 Mixed drinks 7 Consumption 8 See also 9 References 10 External links Etymology[edit] The oldest use of the word pisco to denote Peruvian aguardiente dates from 1764. [4] However, there are several, often nationalist theories about the origin of the word pisco. Pisco may have received its Quechua name from the Peruvian town of Pisco once an important colonial port for the exportation of viticultural products, [5] located on the coast of Peru in the valley of Pisco, by the river with the same name. [6] Chilean linguist Rodolfo Lenz claimed that the word pisco was used all along the Pacific coast of the Americas from Arauco to Guatemala and that the word would be of Quechua origin meaning "bird". [7]
This claim is disputed by Chilean linguist Mario Ferreccio Podesta who supports the former Real Academia Espaola etymology that said that piscowas originally a word for a mud container. [7] However, the Real Academia Espaola actually supports the Lenz theory and underlines the Quechua origin. [7]
Other origins for the word pisco have been explored, including a Mapudungun etymology where "pishku" has been interpreted as "something boiled in a pot," which would in this hypothesis relate to the concept of burned wine (Spanish: vino quemado). [7]
History[edit] Early aguardientes in Peru and Chile[edit]
Zones of pisco production as established by Peruvian and Chilean law in red. In green the Department of Tarija,Bolivia where most singani is produced. While Peru had been producing wine for commerce since at least 1560, [8] pisco production began at the turn of the 17th century. In contrast to Peru and Chile, Spanish settlers in the viceroyalty of New Spain established only very few vineyards. [9]
In 1595 the Spanish Crown banned the establishment of new vineyards in the Americas, but this order was largely ignored. [8] Moreover the Spanish Crown banned the export of Peruvian wine to Panama and Guatemala in 1614 and 1615 respectively. [8]
In the 17th century production and consumption of wine and pisco was stimulated by the mining activities in Potos by then the largest city in the New World. [8][10]
Ancient documents indicate that aguardiente made from the distillation of grape juices from the valleys of Elqui and Limar were already being elaborated in the XVI century. It would be the first Spanish conquistadors in the North of Chile who saw that this was a way to continue their tradition of distilleries. In the North they found a dry climate with great luminosity, ideal for the cultivation of the vine. The name Pisco goes back to 1732 where we find the first documents that speak of the treasures of pisco. The archives of the jesuits in the year 1767 certify that at that time Northern Chile was already a great producer of aguardiente thanks to its dry, sunny climate. In 1889 in the Paris world expo, Chilean piscos were introduced for the first time on an international level causing great expectations. With the aim to creating a genuine regional product, the Chilean government obtained denomination of origin and exclusivity in the production of Pisco in 1931. Recession of Peruvian pisco[edit] In 1687 the whole southern coast of Peru was struck by the 1687 Peru earthquake which destroyed the cities of Villa de Pisco and Ica causing the Peruvian wine-growing industry to collapse. [7] Wine cellars in the region affected by the earthquake collapsed and mud containers broke. [4]
While in the early 18th century Peru production of wine exceeded that of pisco, by 1764 90% of the grape beverages prepared in Peru were pisco. [4] With the suppression of the Society of Jesusin Spanish America, Jesuit vineyards were auctioned off, and new owners typically did not have the same expertise as the Jesuits leading to a production decline. [4]
In late 18th century the Spanish Crown allowed the production of rum in Peru which was cheaper and of lower quality than pisco. [4]
In the 19th century demand in industrialized Europe caused many Peruvian winegrowers to shift the land use from vineyards to lucrative cotton fields, contributing further to the decline of the wine and pisco industry. [7] This was particularly true during the time of the American Civil War (18611865) when the cotton prices skyrocketed due to the Blockade of the South and its cotton fields. [4]
Pisco was also popular in San Francisco and nearby areas of California during the Gold Rush in the late 1800s and early 1900s. [11]
According to legal documents recently found in the U.S. National Archives of San Francisco, California, it has been proven that at least until 1864, Pisco was considered in the United States a liquor native only to the Republic of Peru. [12]
Variants and production[edit] Peruvian pisco[edit] Main article: Peruvian Pisco
Some bottles of Peruvian pisco. Peruvian pisco is produced only using copper pot stills rather than continuous stills [citation needed] like single malt Scotch whiskies and unlike most vodkas. Peruvian pisco is never diluted after it is distilled and enters the bottle directly at its distillation strength. [citation needed]
A Peruvian pisco peculiarity is that the first part of the distillation (called the heads) is kept, and then mixed in with the rest of the distillate. Re-adding the 'heads' adds in more 'character' to the variety of pisco and this is the way that the Peruvians traditionally liked it. [citation needed]
Many types of grapes were used to produce pisco, leading to a wide variation in flavor, aroma, viscosity and appearance of the liquor. [clarification needed] This harmed attempts to export the product under a single denomination since there could be enormous differences between the contents of bottles sold as pisco. [citation needed] As such, a number of regulations were established and set a baseline for a product to carry the name. Four levels of pisco were thus designated: [13]
Puro (Pure), made from a single variety of grape, mostly Quebranta, although Mollar or Common Black can be used; however, no blending between varieties is accepted ("pure" pisco should contain only one variety of grape). Aromticas (Aromatic), made from Muscat or Muscat-derived grape varieties, and also from Albilla, Italia and Torontel grape varieties; once again, the pisco should only contain one variety of grape in any production lot. Mosto Verde (Green Must), distilled from partially fermented must, this must be distilled before the fermentation process has completely transformed sugars into alcohol. Acholado (Multivarietal), blended from the must of several varieties of grape. The order is not established based on quality; it is simply listed in this way in Peruvian regulation publications. Some other specific restrictions of note are: [citation needed]
Aging: Pisco must be aged for a minimum of three months in vessels of "glass, stainless steel or any other material which does not alter its physical, chemical or organic properties". Additives: No additives of any kind may be added to the pisco that could alter its flavor, odor, appearance or alcoholic proof. Pure pisco is a very viscous liquid, slightly more so than vodka and comparable to Sambuca. [citation needed] It has an odor which is vaguely reminiscent of reeds. [citation needed] Its flavor is very smooth and almost non-alcoholic, which can be very deceptive, with the result that many first-time drinkers often drink to excess and can quickly become inebriated without noticing. [citation needed] Some people consider it "heresy" to mix pure pisco with anything else, and it is generally accepted that it should be drunk alone, even to the exclusion of ice. [citation needed]
Aromatic is a variety currently made of Italy and Muscat grapes in Peru and frequently rests in big clay receptacles called botijas. [citation needed] According to Peruvian specifications, Chilean pisco cannot be classified as aromatic despite the restriction of 'no additives' is obeyed, because Chilean pisco is aged in oak barrels and it is frequently made of a mix of more than four types of grapes that remain after the wine elaboration which is the main purpose of the Chilean spirits industry. [citation needed]
Green Must is generally seen in high income environments. [citation needed] Its grape taste is very strong, as is its fruity perfume. [citation needed]
In Peru, "Pisco Sour day" is celebrated on the first Saturday of February. [citation needed] Years ending with zero (0) are of special significance. [citation needed] The theme is red and white (the Peruvian flag colours). When the Peruvian National Anthem is played, all Pisco Sour's must be finished as a mark of respect. [citation needed]
Acholado is gaining popularity due to its sweetness, both in odor and flavor, making it a favorite for the Pisco sour, a mixed drink. [citation needed]
Chilean pisco[edit]
Chilean "Pisco Aviador" label from 1915
Some bottles of Chilean pisco. Chilean pisco is produced in the Elqui Valley, a long narrow region through the Andes, by the ABA firm. It is produced there with a "boutique" type of distillate made by the Aguirre family. The ABA brand of Chilean pisco is produced with double distillation in copper pot type stills. [14]
During the adaptation of many vineyards to pisco production, the most widespread grape was used as raw material, namely the Muscat, with some vineyards preferring the Torontel and Pedro Jimnez varieties. As is the case with Peru, regulations for pisco designations have been enacted in Chile, including the following classifications: [citation needed]
Pisco Corriente o Tradicional, 30% to 35% (60 to 70 proof). [15]
Pisco Especial, 35% to 40% (70 to 80 proof). [15]
Pisco Reservado, 40% (80 proof). [15]
Gran Pisco, 43% or more (86 or more proof). [15]
No distinction between varietal mixes is made other than that it is restricted to the three kinds of grapes named above. [clarification needed]
The Regular pisco variation is quite bland in taste since the alcohol is mixed with water, reminiscent of a weak rum, and its odor is very sweet and woody with a slight yellowish tinge to the color. [citation needed]
The Special and Reserve variations are very similar in flavor and color, both being very sweet and of a cloudy yellowish color. The flavor is much stronger than regular pisco and leaves an alcoholic aftertaste in the mouth, similar to bourbon. [citation needed]
The Great pisco has a commanding odor and a dark yellow color, it is not as sweet as the other varieties, yet it carries a strong woody flavor the others lack. [citation needed]
The yellowish to amber color in Chilean pisco is due to the wood aging process, with the darker colors being a sign that they have been aged longer. [citation needed] Not all Chilean pisco is tinged, and the more mass-marketed brands can be clear. Ecological aspects of the production[edit] Chile has taken steps to have a clean and environmentally friendly production of pisco. In order to crack down on pollution, and to increase competitiveness, the National Council for Clean Production agreed with the pisco producers and pisco grape agronomists, to collaborate, signing an Agreement of Clean Production (APL). Capel, by itself invested more than CL$ 800 million. [16]
Appellation of origin controversy[edit] Peru claims the exclusive right to the use of the "Pisco" label name as an appellation of origin. [17] However, various large-market countries (e.g., the United States, [2] France, [18][19] Italy, [18][20] Mexico, [18][21] Canada, [22][23] Australia, [24] etc.) allow products of Chile to be identified as "Pisco". Peru considers that the word "pisco" as applied to liquor has a close relationship with the geographical area where it is produced (as the case of champagne in France and Spain can only produce under the name of cava), and therefore, should be used only by the liquor produced in Peru. Peru also claims that pisco was developed in its territory and bases its claims in many historical and etymological sources: Historical documents about the origin of the word pisco, pisko or pisko, applied to pre- Inca hunter-gatherer settlements. To the age of the term and the multitude of applications of the same : a "bird", a "valley", a " river", a port, to liquor, and to a vessel. To the application of the term to a city for over 20 centuries: Pisco. On the other hand, Chile considers that the term is generic, (a trade name, as in the case of wine or whiskey) and may be used by the two countries. Chile argues that the pisco" is a term used for a type of alcoholic beverage made from grapes. Also, Chile does not deny that such a product was developed and manufactured first in Peru, but argues that this name was used to designate the grape brandy produced in both countries by various factors: Container, Port of export, etc. Furthermore, Chile bases its claim in the existence of a geographical wine-producing areas in tworegions of Chile that are bounded legally to use the term "pisco": Atacama and Coquimbo. [25]
Cocktails[edit] Some of the most popular cocktails with pisco include: Pisco Punch, the first known pisco cocktail, invented in San Francisco, California in the 19th Century. It contains pineapple, gum Arabic, and syrup, among other ingredients. [26]
Pisco Sour, the Peruvian national cocktail prepared with egg white, lime juice, simple syrup, and bitters. The Chilean version usually has no bitters. [27]
Serena Libre sweeter than Pisco Sour, made with Chilean papaya juice and sugar. Algarrobina Peruvian Pisco with algarrobina syrup (or carob syrup), cinnamon, egg yolk, and cream. Pisco Flip a flip on the traditional Pisco Sour, made with egg yolks instead of whites. [28]
Cupid's Cup Peruvian pisco, aperol, fresh lemon juice, simple syrup, and egg whites. A thyme sprig is used for decoration. [29]
Tampisco Bay a cocktail inspired by Tampa Bay, Florida. Made using Pisco and fresh cucumber juice, agave nectar, jalapeno slices, and red bell pepper slices and served in an ice filled highball glass. [30]
Mixed drinks[edit] Some examples of mixed drinks with pisco include: Canario Capitn Chilcano de Pisco, a Peruvian cocktail made with Pisco, lemon juice, ice, bitters, and ginger ale. Piscola, also called "national cocktail" in Chile (Spanish: Combinado nacional or combinado) a cocktail prepared mixing Coca-Cola and pisco. Other combinations of Pisco and coke include the Tiger Tail, Pisco Collins and Per Libre or "Sol y Sombra" (Sun and Shadow). [citation needed]
Pisco Sorpresa, a cocktail originated in East London, inspired by the Latin American classic. Involves shaking gin, Cointreau, triple sec, Bacardi and Pisco, adding raspberry juice, pouring into a cocktail glass and finishing off with a dash of soda, grenadine and a squeeze of lemon. Consumption[edit] In Chile the per capita consumption of pisco is of 3 litres per year of which 18% is on average so- called premium piscos. [31] However, in Peru, the annual per capita consumption was reported as being only 0.5 litres as of 2008, but growing at the expense of decreasing market shares for rum and whisky (although whisky remains the most popular spirit in Peru). [32]
The top importer of Peruvian Pisco is the US with an estimated import value of US$2 million in 2012. [citation needed] Chile is the second highest importer, with an estimated import value of US$449,000. [citation needed]
Cyprus brandy From Wikipedia, the free encyclopedia
Xynisteri grapes, as used to make brandy on Cyprus. The production of brandy on Cyprus began in the year 1871 [1] by ETKO (the oldest surviving distiller on the island) following their importation of a pot stillfrom Cognac in 1868. Data coming from the English explorer Samuel Baker revealed that in 1875 the volume of native brandy production in the Limassol District alone amounted to 467,711 okes. [2] Since then it has become popular amongst locals and dozens of companies (mostly in the Limassol district) currently distil it. It differs from other European varieties in that its alcohol concentration is 32%,although there are some that are stronger e.g. Keo Five Kings 40% [3] and most varieties have a distinctly sweet aftertaste. [4][unreliable source?] Production is usually by double distillation of xynisteri based white wines with aging in oak barrels. [5] Cypriot brandy forms the base for the Brandy Sour cocktail, in addition to locally-produced lemon cordial, that has been cited as the national drink of Cyprus. [6][7]
Bejois (brandy) From Wikipedia, the free encyclopedia (Redirected from Bejois Brandy) This article is about Bejois Brandy. For other uses, see Bejois (disambiguation). Bejois is a make of Indian brandy, manufactured by Amrut Distilleries, most popular in the states of Kerala and Karnataka. [1] It is part of Amrut's Indian Made Foreign Liquor (IMFL) portfolio.
Applejack (beverage) From Wikipedia, the free encyclopedia
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A bottle of applejack, along with a Jack Rose Cocktail. Applejack is a strong alcoholic beverage produced from apples, popular in the American colonial period. [1]
Contents [hide] 1 History 2 Production 3 See also 4 References History[edit] Applejack was historically made by concentrating cider, either by the traditional method of freeze distillation or by true evaporative distillation. The term applejack derives from jacking, a term for freeze distillation. [1] The modern product sold as applejack is no longer produced using this traditional process. In New Jersey, applejack was used as currency to pay road construction crews during the colonial period. A slang expression for the beverage wasJersey Lightning. [2] The oldest licensed distillery in the United States, Laird & Company, in Scobeyville, New Jersey, was until recently the country's only remaining producer of applejack, and during the American Revolution George Washington asked Robert Laird for his recipe for "cyder spirits." [2]
Production[edit] Freeze distillation is a low-infrastructure method of production compared to evaporation distillation. Apples and applejack have historically been easy to produce in small quantities. Hard apple cider was an important drink in the colonial and early years of the United States, particularly in areas without access to clean water, but was often considered insufficiently palatable and bulky to store. Rather than consume an alcoholic fruit beer, the cider harvested in the fall was often separated in the winter via freeze distillation, by leaving it outside and periodically removing the frozen chunks of ice, thus concentrating the unfrozen alcohol in the remaining liquid. From the fermented juice, with an alcohol content of less than 10%, the concentrated result contains 30-40% alcohol. It is slightly sweet and usually tastes and smells of apples. Freeze distillation can concentrate methanol and fusel alcohols (by-products of fermentation which true distillation separates out) in applejack to unhealthy levels. [citation needed][disputed (for: the fact that these are not concentrated any more than the ethanol) discuss] As a result, many countries prohibit such applejack as a health measure. [citation needed] However, reducing methanol with the absorption of 4A molecular sieve is a practical method for production. [3] Also, distillation by evaporation can separate these since they have different boiling points. With easy availability of grain, metal stills, clean water, and eventually pasteurization starting in the mid-19th century, cider and applejack were gradually displaced by other beverages and liquors. In the late 19th and early 20th centuries, traditional applejack acquired a stigma as a result of its association with the older production process, and was less economical to produce than some alternatives. Calvados (brandy) From Wikipedia, the free encyclopedia (Redirected from Calvados (spirit))
Couperne Calvados Calvados (French pronunciation: [kal.va.dos]) is an apple brandy from the French region of Lower Normandy (Basse-Normandie). Contents [hide] 1 History 2 Production 3 Double and single distillation 4 Producing regions and legal definitions 5 Grades of quality 6 Tasting 7 In popular culture 8 See also 9 References 10 External links History[edit]
A VSOP level Calvados. 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 "Caf-calva". When a phylloxera outbreak in the last quarter of the 19th century devastated the vineyards of France and Europe, calvados experienced a "golden age". During World War I cider brandy was requisitioned for use in armaments due to its alcohol content. [1] Theappellation contrle 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. Cider brandy is also made in the UK, and appears in records going back to 1678. Somerset cider brandy gained European protected geographical indication (PGI) status in 2011. [2]
Production[edit] Calvados is distilled from cider made from specially grown and selected apples, of which there are over 200 named varieties. It is not uncommon for a Calvados producer to use over 100 specific varieties of apples, which are either sweet (such as the Rouge Duret variety), tart (such as the Rambault variety), or bitter (such as the Mettais, Saint Martin, Frequin, and Binet Rouge varieties), the latter being inedible. The fruit is harvested (either by hand or mechanically) and pressed into a juice that is fermented into a dry cider. It is then distilled into eau de vie. After two years aging 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. Double and single distillation[edit]
A calvados pot still. The appellation of AOC (appellation d'origine contrle) calvados authorizes double distillation for all calvados but it is required for the AOC calvados Pays dAuge. Double distillation is carried out in a traditional alembic pot still, called either "l'alambic repasse" or "charentais". Single continuous distillation in a column still. The usual arguments for and against the two processes are that the former process gives the spirit complexity and renders it suitable for longer aging whilst the latter process gives the calvados a fresh and clean apple flavour but with less complexity. In fact there is a growing belief that a well operated column still can produce as complex and "age-able" Calvados as Double Distillation. [citation needed]
Producing regions and legal definitions[edit]
Map of the calvados region Like many French wines, Calvados is governed by appellation contrle regulations. There are three appellations for calvados: The AOC calvados area includes all of the Calvados, Manche, and Orne dpartements and parts of Eure, Mayenne, Sarthe, and Eure-et-Loir. AOC calvados makes up for over 70 percent of the total production. Minimum of two years ageing in oak barrels. The terroir, geographical area, is defined. The apples and pears are defined cider varieties. The procedures in production like pressing, fermentation, distillation and ageing is regulated. Usually single column distillation. The more restrictive AOC calvados Pays d'Auge area is limited to the east end of the dpartement of Calvados and a few adjoining districts. Extensive quality controlthe basic rules for AOC calvados together with several additional requirements. Aging for a minimum of two years in oak barrels. Double distillation in an alembic pot-still. Produced within the designated area in Pays d'Auge. A minimum of six weeks fermentation of the cider. Flavour elements are controlled.
A small calvados producer aroundCambremer along the cider route. AOC calvados Domfrontais reflects the long tradition of pear orchards in the area, resulting in a unique [clarification needed] fruity calvados. The regulation is similar to the AOC calvados and the column still is used. A minimum of 30 percent pears from the designated areas is used. A three-year minimum of ageing in oak barrels. The orchards must consist of at least 15 percent of pear trees (25 percent from the sixteenth harvest). Fermier "farm-made" calvadossome quality minded producers both inside and outside the Pays dAuge make "calvados fermier", which indicates that the calvados is entirely made on the farm in a traditional agricultural way according to high quality demands. [3]
Grades of quality[edit] The age on the bottle refers to the youngest constituent of the blend. A blend is often composed of old and young calvados. Producers can also use the terms below to refer to the age. "Fine", "Trois toiles ***", "Trois pommes"at least two years old. "Vieux""Rserve"at least three years old. "V.O." "VO", "Vieille Rserve", "V.S.O.P.", "VSOP"at least four years old. "Extra", "X.O." "XO", "Napolon", "Hors d'Age", "Age Inconnu"at least six years old. Often sold much older. High quality calvados usually has parts which are much older than that mentioned. Calvados can be made from a single (generally, exceptionally good) year. When this happens, the label often carries that year. Tasting[edit]
A bottle of calvados Pays D'Auge 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, supposedly to re-awaken the appetite. Calvados can be served as apritif, blended in drinks, between meals, as a digestif, or with coffee. Well-made calvados should naturally be reminiscent of apples and pears, balanced with flavours of aging. The less aged calvados distinguishes itself with its fresh apple and pear aromas. The longer the calvados is aged, the more the taste resembles that of any other aged brandy. As calvados ages, it may become golden or darker brown with orange elements and red mahogany. The nose and palate are delicate with concentration of aged apples and dried apricots balanced with butterscotch, nut and chocolate aromas. In popular culture[edit] Calvados is the regimental drink of The Royal Canadian Hussars, Le Rgiment de Hull, and Le Rgiment de Maisonneuve, having been taken up as the units passed through Normandy following the D-Day invasion. Known as Le Trou normand, it is normally taken as a palate cleanser between courses at a regimental dinner. In the Swedish television police procedural Beck, the main character, Martin Beck, regularly drinks Calvados. In the novel Arch of Triumph by Erich Maria Remarque, the protagonist, a surgeon named Ravic, often drinks Calvados. In the video game Brothers in Arms: Road to Hill 30, Lt. Col. Robert Cole finds a case of Calvados in a barn on the highway N13 to Carentan after assaulting a farm, in an engagement known as Cole's Charge. In the anime Sound of the Sky, the members of the 1121st Platoon secretly run a distillery in which Calvados is produced. In the film The Ghost Writer, exPrime Minister Adam Lang (Pierce Brosnan) orders a Calvados to be served by his personal staff on his private jet, to his "ghost" (Ewan McGregor). In television series Hannibal, the first season's ninth episode is entitled "Trou Normand". In the film Midnight In Paris, several characters drink Calvados throughout the film. In the eighth episode of the second season of Party Down, Calvados becomes a plot point when science-fiction writer AF Gordon Theodore repeatedly requests the drink after the caterers run out. In the memoir La Btarde Violette Leduc, Maurice Sachs and others extensively drink Calvados. Damassine From Wikipedia, the free encyclopedia
[hide]This article has multiple issues. Please help improve it or discuss these issues on the talk page. This article needs additional citations for verification. (July 2009) This article's tone or style may not reflect the encyclopedic tone used on Wikipedia. (July 2009)
Damassine (eau de vie) is a liqueur produced by distillation of the damson plum, called "Damassine" in French. [1][2]
According to local tradition, the Crusaders or Bernard de Clairvaux brought seeds for the Damassinier plant back from the Orient (hence its name originating from Damascus fr Damas). TheRomans might have already known the fruit, cited in the Duhamel de Monceau encyclopaedia. In the Jura area, the first citation dates back to a written reference regarding a Grandfontaine plantation in 1791. Contents [hide] 1 Fruit 2 Eau de vie 3 References 4 External links Fruit[edit] Damassine is a small red prune of a thousand scents. Of round to slightly oval shape, it weighs between 6 and 10 grams and measures approximately 26,5 x 23,5 and 22,5 mm in diameter. The colour of its skin is not uniform. Predominantly from pink to red, it can even be dark red on the sun-exposed side, whilst slightly yellow with reddish dots on its "shadowy" side. However, size and colour may vary from season to season, from tree to tree and even from one branch to the other. Its yellowish, slightly orange, juicy flesh does not adhere to the kernel. Its skin is thin, adhering lightly to the flesh. The fruit ripens around the first days of August. When fully ripe it falls from the tree naturally. This is the right time to collect the fruit, as picking it up or shaking it from the tree would result in a loss of flavour and scent. Eau de vie[edit] The aromas are very complex, composed of different kinds of ingredients. The scents of wild prune dominate, with herbal and almond touches. The latter can easily be explained by the fruit morphology (proportion of kernel and flesh). The herbal touches must come from the fact that it has to be gathered once falling onto the ground. The secondary scents and aromas are those of the other similar kernel fruits (cherries, Mirabelle), sweetness (honey, dried banana) and spices (coriander, cloves with a little touch of cinnamon). Coconut brandy From Wikipedia, the free encyclopedia Coconut brandy
Type Brandy Manufacturer Mendis Introduced 2009 Alcohol by volume 40.0% Proof 80 Coconut brandy is a clear distilled spirit produced from coconut and matured in Halmilla wood casks. [1] The world's first coconut brandy was produced by Mendis. Contents [hide] 1 Production 2 See also 3 References 4 External links Production[edit] Coconut brandy is produced from the sap ("toddy") of the coconut flower that is extracted by a specialized process called Tapping & Paring. The toddy is sourced from the coconut palm in Sri Lanka, where the coconut palm is Tapped and Pared for a total of 8 months, beginning in the first week of April and ending the second week of December each year. [2]
Toddy naturally ferments in the wood casks it is brought to the distillery in. Toddy naturally ferments because its main constituent in its freshest state is sucrose. Under normal conditions during toddy collection this sucrose will ferment without aid, due to yeasts that naturally accumulate in the toddy. [2]
At the distillery the fermented toddy is transferred into wood storing vats where it undergoes stringent pre- distillation filtration. Following filtration it is then pumped into the distillation house where the Distiller uses both French pot still and patent still, to distill different batches of toddy using the two distillation methods. the Toddy is double distilled in the French pot still and single distilled in the patent still by a continuous distillation process. During distillation, the distillate of toddy runs off the still into wooden holding vats where it is then transferred into warehouses to be set down for maturing in casks. [2]
Specially oak casks from around the world, along with Hamilla wood casks are used to age coconut brandy in. The aging process is monitored constantly by the cellar master and his tasters that work under him. After two years of aging, coconut brandy is ready to be bottled as a V.S.. X.O. has a minimum of 10 years maturation. Eau de vie From Wikipedia, the free encyclopedia
This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (March 2008)
Three bottles of eau de vie. The flavors are framboise (raspberry), zinfandel grape, and cherry. An eau de vie (plural, eaux de vie also hyphenated eau-de-vie and eaux-de-vie) (French for "water of life") is a clear, colorless fruit brandy that is produced by means of fermentation and double distillation and it can also be made from grapes. The fruit flavor is typically very light. In English speaking countries, eau de vie refers to a distilled beverage made from fruit other than grapes. Similar terms may be local translations or may specify the fruit used to produce it. Although eau de vie is a French term, similar beverages are produced in other countries (e.g., German Schnaps, Balkan rakia, Romanian uic, Czech and Slovak plenka, Hungarian plinka, Sri Lankan coconutarrack, and Georgian chacha). In French speaking countries, however, there is also the term eau-de-vie de vin, which refers to eaux de vie from grapes, more precisely those that are not made in the Armagnac or Cognac regions of France. These alcoholic beverages are known as French brandy in the English speaking world. Contents [hide] 1 Production 2 Varieties 3 Serving 4 See also 5 References 6 External links Production[edit] Ripe fruit is fermented, distilled, and quickly bottled to preserve the freshness and aroma of the parent fruit. Eaux de vie are typically not aged in wooden casks, hence they are clear. Although this is the usual practice, some distillers age their products before bottling. [1]
Varieties[edit] Some commonly available flavors are eau de vie de poire (pear) known as eau de vie de Poire Williams when made from the Williams pear , eau de vie de pomme (apple), eau de vie de mirabelle (yellow plum), and eau de vie de pche (peach). When made from pomace, it is called pomace brandy or marc. While most eaux de vie from the Alpine regions of Europe only rest very briefly in glass containers, others are aged in wooden casks before bottling. Thus, calvados, an apple-based spirit from northwestern France is required by law to spend at least two years in wood, and most producers also offer much older products to the market (up to 20 years or more). Some slivovitz are also aged in wooden casks, giving them their golden or amber color and some additional flavors. The term can also refer to maple eau de vie, made from maple syrup. Serving[edit] Serving preferences vary. Here are some general guidelines: Serving size: An eau de vie is usually served as a digestif. The typical serving size is 30 to 60 ml (1.1 to 2.1 imp fl oz; 1.0 to 2.0 US fl oz), owing to the high alcohol content of the spirit and because it is typically drunk after a meal during which wine, or some other alcoholic beverage, has already been served. Glassware: Some connoisseurs recommend a tulip-shaped glass; others recommend a snifter. [citation needed]
Schnapps From Wikipedia, the free encyclopedia Schnapps (/nps/ or /nps/; [naps] ( listen)) is a term that refers to any kind of strong alcoholic beverage. The English word "schnapps" is derived from the German Schnaps (plural,Schnpse). [1]
Schnaps is a Low German noun that means "swallow"; it has been documented in its High German meaning since before the 18th century. [2]
Contents [hide] 1 Types o 1.1 German o 1.2 American 2 Schnapszahl, Schnapsdatum 3 See also 4 References Types[edit] German[edit]
A sign advertising home-made Marillenschnaps in Austria. The German term Schnaps refers to any kind of strong alcoholic drink. In Austria, Switzerland, southern Germany, and the French region of Alsace, a type of Schnaps called Obstler or Obstbrand (from the German Obst, fruit) [3] is very popular. These spirits are actually eaux de vie, though that term is not used in German. Obstler are associated with the southern part of the German-language area. In northern Germany, almost all traditional distilled beverages are grain-based. The main kinds of fruit used for German Schnaps are apples, pears, plums, and cherries. Apricots are another popular fruit; they are used to make an Austrian Schnaps called Marillenschnaps. Fruits other than these five kinds are rarely used for German Schnaps. Apples are used along with pears to make a fruit brandy called Obstwasser. Pears are used to produce Poire Williams(Williamsbirne); plums make Zwetschgenwasser, and cherries make Kirschwasser. A raspberry-flavored spirit called Himbeergeist is also a Schnaps, although it is not produced by means of fermenting raspberries (Himbeeren), which produce a low yield of alcohol due to their low sugar content. Instead, rectified spirit is infused with fresh raspberries, and this mixture is then distilled. American[edit] American schnapps are alcoholic beverages that are produced by mixing neutral grain spirit with fruit flavors or with other flavors. This mixture is then bottled with added sugar and (usually) glycerine, producing a smooth, syrup-like drink. Their alcohol content can be between 15% and 50% ABV (30100 proof). [4]
American schnapps can be bought in a very wide variety of flavors, including aniseed, apricot, banana, blackberry, black currant, butterscotch, cherry, cinnamon, coffee, espresso, grape, lemon,mandarin orange, menthol, peach, peppermint, raspberry, watermelon, honeydew, strawberry, mango, root beer, and sour apple. These drinks technically fall into the category of liqueurs because of their added sugar content. [5]
Schnapszahl, Schnapsdatum[edit] In Germany, a number that is composed of identical digits (for example, 33, 444, or 1111) is called a Schnapszahl. Dates that are composed of identical or nearly identical digits, such as 08-08-08 or 09-09-(19)99, are popular as dates for wedding ceremonies. Such a date is called a Schnapsdatum. The first Schnapsdatum in the 21st century was 01-01-(20)01. An especially prized date for a German wedding was 11.11.(20)11, which was a "perfect" Schnapsdatum. Kirsch From Wikipedia, the free encyclopedia (Redirected from Kirschwasser) For other uses, see Kirsch (disambiguation).
Kirschwasser, produced in Germany and bottled at 40% ABV. A kirschwasser (/krvsr/ KEERSH-vahs-r; German: [k vas], German for cherry water) or kirsch is a clear, colorless fruit brandy traditionally made from double distillation of morello cherries, a dark- colored cultivar of the sour cherry. However, it is now also made from other kinds of cherries. The cherries are fermented complete (that is, including their stones). [1] Unlike cherry liqueurs and so-called cherry brandies, kirschwasser is not sweet. The best kirschwassers have a refined taste with subtle flavors of cherry and a slight bitter-almond taste that derives from the stones. Contents [hide] 1 Serving 2 Origin and production 3 Food 4 See also 5 References 6 External links Serving[edit] Kirschwasser is usually drunk neat. It is traditionally served cold in a very small glass and is taken as an apritif. However, people in the German-speaking region where kirschwasser originated usually serve it after dinner, as a digestif. Kirschwasser is used in some cocktails, such as the Ladyfinger and the Florida. High-quality kirschwasser may be served at room temperature, warmed by the hands as with brandy. Origin and production[edit]
Illustration of the morello cherry. Because morellos were originally grown in the Black Forest region of southern Germany, kirschwasser is believed to have originated there. Kirschwasser is colourless because it is either not aged in wood or is aged in barrels made of ash. It may have been aged in paraffin-lined wood barrels or in earthenware vessels. [1]
In France and in English-speaking countries, clear fruit brandies are known as eaux de vie. The European Union sets a minimum of 37.5% ABV (75 proof) for products of this kind; kirschwasser typically has an alcohol content of 40%50% ABV (80100 proof). About 10 kilograms (22 pounds) of cherries go into the making of a 750 ml bottle of kirschwasser. Food[edit]
Urschwyzer Kirsch, produced in Switzerland and bottled at 40%ABV. Kirsch is sometimes used in Swiss fondue and in some cakes, [2] such as the Zuger Kirschtorte. It is also commonly used in the dessert cherries jubilee. It is used in traditional German Schwarzwlder Kirschtorte (Black Forest cake, which is believed to have originated in the 16th century) and in other cakesfor example in Gugelhupf cake. Kirsch can also be used in the filling of chocolates. A typical kirsch chocolate consists of no more than one milliliter of kirsch, surrounded by milk or (more usually) dark chocolate with a film of hard sugar between the two parts. The hard sugar acts as an impermeable casing for the liquid content and also compensates for the lack of sweetness that is typical of kirsch. Swiss chocolatiers Lindt & Sprngli and Camille Bloch, among others, manufacture these kirsch chocolates. Plinka From Wikipedia, the free encyclopedia
A glass of Hungarian apricot plinka. Plinka is a traditional fruit brandy in the countries of the Carpathian Basin, known under several names, and invented in the Middle Ages. Under the 2008 "Hungarian Plinka Law", only fruit spirits distilled from a mash of ripe fruits produced in Hungary, mashed, distilled, matured and bottled locally can be called plinka. Fruit spirits made from concentrates, semi-dried or dried fruit cannot legally be called plinka. The European Union also established exclusive trademark rights for the name. Additionally, the trademark to several specific regional varieties were given to Hungarian brands of Almaplinka, Barackplinka, Szilvaplinka, and Trklyplinka (made of apple, apricot, plum and pomace respectively). [1]
Contents [hide] 1 EU Legal definition o 1.1 Legal description o 1.2 The eight palinkas with PDO 2 History 3 Types of plinka 4 Varieties 5 Consumption 6 Production o 6.1 Modern production o 6.2 Commercial production o 6.3 Non-commercial production 7 Similar products 8 See also 9 Sources 10 External links EU Legal definition[edit] The production of plinka in the European Union is regulated by order 1-3-1576/89, which took effect on 1 July 2002. According to the regulation, an alcoholic beverage may be called plinka in the EU only if: 1. it is made exclusively from fruits, herbs or pomace indigenous to the Carpathian Basin region, and free of additional ingredients or additives, 2. is grown, distilled and bottled in Hungary and Transylvania, 3. its alcohol content is between 37.5% and 86% ABV. As a consequence of this regulation, a whole family of popular products was rebranded as "szeszes ital" (spirit drinks). Traditional plinkas mixed with honey were rebranded as "szeszes ital" as well, even if there was no unorthodox steps in the process of distillation. Most of the brands re-categorized as spirit drinks are a cheap mixture of flavorings, water, and rectified spirit. [citation needed]
In 2004 the European Union accepted plinka as a Hungarian speciality, and hence its production is limited to Hungary (and four provinces of Austria for plinka made from apricot). This caused some confusion in neighbouring countries, as some claimed that producers of fruit brandies would have to pay a royalty to Hungary. [2] This is however not the case. It is the brand "plinka" that is protected by Hungarian and EU law, hence producers outside of Hungary are not allowed to use the brand "plinka" for their products, but they are free to produce fruit brandies and sell them under different names. This is in spite of the drink being historically distilled in most of historical Hungary, many regions of which fall outside the present-day borders. The production is regulated by the 2008. LXXIII. Law of the Republic of Hungary. Under the relevant EU and Hungarian law, plinka can be made only from healthy and legally allowed fruits by way of distillation. Plinka falls under generic protected designation of origin. Legal description[edit] Plinka with protected designation of origin (PDO): Palinka (Hungarian: plinka) has been officially registered in Europe as a Hungaricum since 2004. Its production is regulated by the 2008. LXXIII. Law of the Republic of Hungary. Under the relevant EU and Hungarian law, plinka can be made only from healthy and legally allowed fruits by way of distillation, and only in Hungary (with the exception of four provinces of Austria, were the name apricot plinka can be used for such spirits made from apricot). In this sense, plinka falls under generic protected designation of origin(Hungarian: eredetvdelem). Some regions of Hungary are especially suitable for the production of certain fruits, and plinka of excellent quality has been produced in those regions for centuries. In concreto, only plinkas produced in these geographical regions, from fruits determined by the relevant law, and representing excellent quality are legally called plinka with PDO. Only products that meet these criteria receive the official distinguishing label of protected designation of origin (PDO), which then can appear on their packaging. The eight palinkas with PDO[edit] Plinkas with PDO include, szatmri szilvaplinka (plum plinka of Szatmr), a kecskemti barackplinka (apricot plinka of Kecskemt), szabolcsi almaplinka (apple plinka of Szabolcs),bksi szilvaplinka (plum plinka of Bks), gnci barackplinka (apricot plinka of Gnc), jfehrti meggyplinka (sour cherry plinka of jfehrt) and gcseji krteplinka (pear plinka ofGcsej). pannonhalmi trklyplinka (pomace plinka of Pannonhalma) was the eighth such product to receive in December 2009. History[edit]
This section does not cite any references or sources. Please help improve this section by adding citations to reliable sources. Unsourced material may be challenged and removed. (October 2013) The first records of the Hungarian spirit date back to the fourteenth century (1332), and refer as "Aqua vitae reginae Hungariae" to the aqua vitae of the wife of the King Charles I of Hungary. This spirit was probably a brandy blended with rosemary, and had its use in medicine, as both the king and the queen suffered from arthritis.
Hungarian plinka bottle The word plinka derives from the Slavonic stem "pli", to burn, to distill. In Hungarian the word is most probably of Slovak origin, as "Ttplinka" (literally Slovak plinka) was used in Hungary to refer to alcoholic drinks derived from wheat. [3] In the 19th century, breweries and plinka distilleries operated in tandem. Comenius described the equipment used to make plinka in "Orbis sensualium pictus" ("The World in Pictures"), his famous book written for children in the Hungarian town of Srospatak. Distilling itself was the right of landowners, while laws were introduced to prevent peasants from making plinka at home. The use of wheat was banned and distillation was forbidden on religious holidays. Despite this, the church still oversaw alcohol production. Records show that Cistercian monks in Heves County were brewing beer and distilling plinka in 1715. The role of Jewish lenders and businessmen also grew with the production of alcohol and Saint Michael was designated patron saint of distilling. Textbooks and publications also began to appear on the subject around this time. The larger scale production of distillates, plinka and liqueurs from 1799 resulted in guidelines being drawn up for distillation and the priority rights granted to landowners were made law. It wasn't long before a plinka tax was introduced and by 1850, distillation was a state monopoly. In 1920, there were 260 plinka distilleries in Hungary, a figure that grew to 1,070 in 1970 before falling back down to 815 in 1982. In the meantime, various laws were introduced to restrict production, including prohibition during the short-lived Hungarian Soviet Republic in 1919 and splitting of production 50-50 with the state from 1952 to 1970. Illegal home distilling became popular in the 18th century when peasant breweries were shut down. The practice was fuelled by the desire to make use of fruit that had fallen from the tree and could not be eaten coupled with the knowledge that making plinka at home was much less expensive. Because the end product was often inferior, this produce was reserved for personal use and only offered to friends and guests. The word plinka became widespread in Hungary in the seventeenth century, but it still referred to distillates made from grain. The meaning was later transferred to fruit brandies, while wheat distillates were referred to as "crematura". Distillation became a privilege of the landlords, which led to the proliferation of home stills. Law forbade the use of bread-stuffs for distillation, hence the use of fruits. Private distilleries and factories started to appear towards the end of the eighteenth century, which led to legislation and to the introduction of a Plinka tax. Types of plinka[edit] - Kissti (literally "Small pot, cauldron") is a double-distilled plinka made in a copper pot not exceeding a volume of 1000 litres. - rlelt (Aged) is a plinka aged for at least three months in a wooden cask smaller than 1000 litres, or for at least six months in a wooden cask of 1000 litres or above. - (Old) is a plinka aged for at least 12 months in a wooden cask smaller than 1000 litres, or for at least 24 months in a wooden cask of 1000 litres or above. - gyas ("bedded") is a plinka aged for at least three months together with fruits. The fruits can be of the same sort used to obtain the distillate or of another sort. To 100 liters of plinka at least 10 kg of ripe or 5 kg of dried fruits have to be added. - Trkly (Pomace plinka, also Trklyplinka) is a plinka made from grape pomace. One of the oldest types of plinka; it helps digestion, and is usually consumed in small quantities after meals. [4]
Varieties[edit] A popular saying in Hungary says: what can be used to prepare jam can also be used to produce plinka. For a fruit to be suitable for jam production it has to contain some sugar. This saying suggests that plinka can be made from a large variety of fruits, and indeed it is made from most of the fruits available in Hungary. The most common plinkas are made from apricots, pears, and plums. Other fruits that are often used are sour cherries, apples, mulberries and quince. Nevertheless, plinka made from chestnuts is also available. Barack (pronounced "baratsk") is a type of plinka made of apricots. The word barack is a collective term for both apricot (in Hungarian srgabarack, lit. "yellow-peach") and peach (in Hungarianszibarack, lit. "autumn- peach"). Plinka made of pomace (trklyplinka) is very popular as well, and is a typical drink in the wine producing regions of the country. An unusual way of presenting pear palinka is when the bottle contains a whole fruit inside. [5] The tiny immature fruit and its branch are threaded into the bottle, and the pear matures there to a point where it is much larger than the bottle opening. Consumption[edit]
This section does not cite any references or sources. Please help improve this section by adding citations to reliable sources. Unsourced material may be challenged and removed. (July 2009)
A tulip glass. Plinka is best consumed at 18-20 C because it is at this temperature when the fine smell and taste of the fruits can be best enjoyed. If served too cold, the smell and the taste will be difficult to notice. The form of the glass used to drink plinka has a big influence on the drinking experience. The ideal shaped glass is wide at the bottom and narrow at the rim, that is, it has the shape of a tulip. The relatively narrow neck of the glass leads to the nose the smell released on the relatively big surface at the bottom of the glass, and so it magnifies the smell of the drink. Production[edit] Modern production[edit] Modern commercial production occurs in Hungary, Romania and parts of Austria. It is commonly made from the fermentation of plums, but other fruits used includeapricots, apples, pears, peaches and cherries. [6][7] The traditional double distillation process results in a strong alcohol content of 40 to 70 percent ABV. [8][9]
Commercial production[edit] Commercially available plinka is always distilled in one of the registered distilleries. The quality of plinka is largely influenced by the quality of the fruits used, hence the distiller has to choose good quality fruits with a rich taste. The first step in the production process is the preparation of the fruit mash. The stony seed is removed from the fruits that have such (e.g., cherry, apricot, plum) in order avoid the cyanide contained in these seeds from ending up in the distillate. Some fruits (e.g., apple, pear, quince) will be ground in order to make the mash soft. The second step in the production process is the fermentation. Some fruits, like quince, require an additive to start the fermentation process (e.g., citric acid). The fermentation is carried out in an anaerobic environment. The ideal temperature for the fermentation process is between 14-16 degrees Celsius, and the process takes between 10 and 15 days. The third step in the production process is the distillation. There are two types of distillation processes used: in a pot still or in a column still. Distillation in a pot still ("kissti" plinka refers to a plinka distilled in a pot still no bigger than 1000 litres) is considered to be the traditional way of distillation. Plinka distilled in a pot still is always double distilled. In the first step the alcohol is extracted from the fermented mash, the result is called "alszesz" (low alcohol). In the second step it is the taste of the fruits that is extracted from the fermented mash. The second distillation is the one that has the biggest influence on the quality of the plinka, and hence requires special skills. During the second distillation one distinguishes between "elprlat" (foreshots), "kzpprlat" (middle cut) and "utprlat" (feints). The "elprlat" is not used, even though much of the taste is contained in this cut. The "kzpprlat" is the one that gives the body of the distillate. Distillation in a column still involves a single distillation. The process is faster and cheaper than distillation in a pot still, and hence, the resulting plinka is cheaper. The last step in the process is aging. Plinka can be aged in wooden casks (made of, e.g., mulberry wood) or in tanks made of metal. Not all varieties of plinka can be aged in wooden casks, because the wood can cancel the fruity taste of the drink. Non-commercial production[edit] In Hungary, one can ferment a batch of fruit mash at home, then take the fermented mash to a distiller, who can then legally distill the mash to the desired strength. Legislation legalized small home distillers in 2010. [10]
The most alcoholic plinkas are (informally) referred to as "kertsszaggat" in Hungarian, which literally means "fence-ripper" (referring to a drunkard's loss of balance). These potent, home-made, "hzi" (home-made) plinkas are commercially available in small portions and are very common in the countryside. Poire Williams From Wikipedia, the free encyclopedia Poire William is the name for eau de vie (translation: water of life) made from the Williams pear (known as the Bartlett pear in the United States). It is generally served chilled as an after-dinner drink. Some producers of Poire William include an entire pear inside each bottle. This is achieved by attaching the bottle to a budding pear tree so that the pear will grow inside it. Slivovitz From Wikipedia, the free encyclopedia
Various bottles of Slivovitz Slivovitz or Slivovitsa (/slvvts/; Serbian: / ljivovica, Bulgarian: , Czech: slivovice, German: Sliwowitz, Bosnian:ljivovica, Croatian: ljivovica, Hungarian: sligovica, Italian: slivovitz, Macedonian: , Polish: liwowica, Romanian: libovi, Slovak:sli vovica, Slovene: slivovka, Yiddish: , Ukrainian: ') is a distilled beverage made from Damson plums. [1] It is frequently calledplum brandy, [2] and in the Balkans is part of the category of drinks called rakia. In Hungary and Slovakia it is part of the category of drinks calledPlinka (in Hungary; also used in Romania) or Plenka (in Slovakia), which are essentially the same as Rakia. Slivovitz is produced in central and eastern Europe, both commercially as well as homemade. Primary producers are in Serbia, Slovenia, Croatia, Bosnia, Czech Republic, Slovakia, Poland, Hungary, and Bulgaria. Contents [hide] 1 Origin 2 Production and consumption 3 Distilling process 4 Producers o 4.1 Australia o 4.2 Bosnia and Herzegovina o 4.3 Bulgaria o 4.4 Croatia o 4.5 Czech Republic o 4.6 Hungary o 4.7 Italy o 4.8 Poland o 4.9 Serbia o 4.10 Slovakia o 4.11 Slovenia o 4.12 United States 5 See also 6 References o 6.1 Sources 7 External links Origin[edit] The word "slivovitz" is derived from Slavic words for plum or (more specifically) for damson plum: Serbian "" [2] - damson plum, [3] Czech "slva" or Slovak "sliv(ka)", and the postfix "-vice" or "- vica" /vtsa/ to add to the name of the brandy to distinguish what fruit was distilled (e.g. Czech meruka (apricot) merukovice (apricot brandy), broskev (peach) broskvovice (peach brandy)). Production and consumption[edit] Slivovitz is produced in Slavic regions of central and eastern Europe, both commercially as well as homemade. Primary producers are in Serbia, Czech Republic, Croatia, Slovakia and Hungary. Pokhlebkin (1992) said that Slivovitz's origin is in Hungary, Czechoslovakia, Romania and Yugoslavia. [4][better source needed]
It is most popularly consumed in those nations, as well as wherever communities of expatriate from these nations exist. Similar plum brandies are also produced in Germany, Switzerland, France, the United States, and Canada, but marketed under other names, such as brandy, Pflmli, or eau de vie. Clear Creek Distillery in Oregon is now producing clear slivovitz labelled as such. Distilling process[edit]
Simple manufacturing system of Slivovitz, in the village Srpski Itebej, Serbia (26 September 2009). In the manufacturing process, the plums and their ground kernels are first crushed and pressed; yeast, starch, andsugar may be added to the juice; and the mixture is then allowed to ferment. There may be one or several distillation stages, depending on the desired final product or region of production, and ageing is common to enhance the distillate's finer flavours. Some producers have obtained a Hechsher for their slivovitz, certifying that it is kosher for Passover. [5] AmongAshkenazi Jews slivovitz is associated with Passover because it contains no grain products and may therefore be consumed during the festival when grain-based liquors are forbidden. [6]
Imitation slivovitz is made by flavouring spirits with prune juice and artificial oil of bitter almonds. [1]
Bosnia and Herzegovina[edit] Prijedoranka Hepok Bulgaria[edit]
This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (March 2013) In Bulgaria, the "Troyan plum brandy" (Troyanska Slivova) has been distilled in the Troyan Monastery by the monks ever since the foundation of the monastery in 14th century. The original recipe included 40 herbs and was passed through the centuries from abbot to abbot. Back in 1894 the plum brandy of the Troyan Monastery was presented at a spirits competition in Antwerp, Belgium, where it won a bronze medal. Some of the secrets of the Troyan plum brandy are the following: Firstly, it is made of a plum variety that only grows in the Troyan region. It is an old variety which the locals call "Madzharkini plums", very juicy and aromatic whose stone, unlike the Teteven plums, is easily removed from the fruit. Secondly, and a very important condition for good brandy is that the fermentation vessel is as big as possible. Thirdly, it is important that the distillation vessel has a capacity of 80 to 120 litres. Experienced distillers noticed that the same source material gives different taste of the end product depending on the distillation vessel. Fourthly, the fruit quality is important; even a small amount of rotten plums deteriorates the brandy. The plum brandy should not be very strong: it is best in the range between 39 and 41 degrees. Then its flavour is most strongly felt and it is best to drink. Some of the most famous people who tasted the Troyan plum brandy are Pope John Paul II and the former U.S. President Bill Clinton. Patriarch Maxim of Bulgaria celebrated his 95th birthday in 2009 in the Sofia Metropolitanate with Troyan plum brandy. [8]
In cooperation with the Bulgarian government, the Czech distillery Rudolf Jelinek protected the brands "Troyanska slivova" and "Tetevenska slivova" in the EU in 2007. The same year, this largest European manufacturer of fruit distillates bought a majority share in the largest Bulgarian slivovitsa vinery "Vinprom- Troyan" having bought half a year earlier the second largest "Destila Teteven". However, the Czechs reduced the alcohol content to pay less duty. The production of "Vinprom-Troyan" is mainly for export. For the past 18 years, Troyan has a special holiday, The Festival of Plum. [9] This holiday is celebrated at the end of September in Troyan and in the village of Oreshak where the Troyan Monastery is located. The cult for the plum in the Troyan region exists for ages. The plum has always been an essential produce in this region. Since the beginning of the 20th century plums have been made into marmalades, pesto, dried prunes, and pulps which were exported in Western Europe. Of course, this fruit is most important as a raw material for the production of Troyanska slivova. [8]
Troyanska Slivova (owned by Rudolf Jelnek) [10]
Tetevenska Slivova (owned by Rudolf Jelnek) [11]
Lesidrenska Slivova [12]
Elenska Slivova (owned by the Lyaskovets winery) [13]
Croatia[edit] Badel 1862 [14]
Maraska [15]
Czech Republic[edit] In the Czech Republic slivovice (as well as its variations from other fruits) is primarily produced in the southern and eastern provinces of Moravia and in Vysoina, where the country retains its rural character. The production of slivovice was introduced to Czech lands probably by Wallachian or Croatian migrants from northern Balkan since the 16th century. [citation needed]
Although traditional (illegal) home distilleries still exists, the majority of home production moved to certified local community-owned distilleries to prevent errors during the distillation process (leading to production of toxic Methanol). It also allows state authorities to collect their respective taxes based on the proof of the product, however there are tax-reliefs for private and non-commercial production of the drink. The usual proof of private-produced slivovice is over 50% of alcohol in the final product, commercially available mass-produced drinks are mostly lower proof. Slivovice is usually consumed deeply chilled from a small shot glass known locally as "pank" (literally: a dummy), "kalek" (colloquial for a small cup) or "tamprle" (from German "das Stamperl", little glass), but is almost never served on the rocks. The cooling helps to overcome the effects of high proof during the drinking, however to enjoy the aroma and taste of the original fruit it is better to drink slivovice at room temperature. The following mass-produced slivovice are available throughout the Czech Republic: Rudolf Jelnek, [16] the most famous distillery based in the town of Vizovice ufnek, [17] small family-run distillery known for quality products Bonfier [18]
Stock [19]
Slivovice, due its somewhat symbolic status of Moravian "national" drink, is strongly presented in local traditions, culture and popculture like in proverbs, folk songs, TV shows and movies. Hungary[edit] Zwack [citation needed]
Italy[edit] Luxardo [20]
Poland[edit] Poland has a long tradition for making Slivovitz. Historically it has been distilled in the southern regions of the country by local highlanders and not necessarily given any particular brand names. One of the more recognised of such products is liwowica cka associated with the region of cko. [21] Over the years it was regarded as one of the best Polish Slivovitz. However due to the fact that it is made without any specific control and brand ownership it has declined in quality especial in recent years. [22]
Slivovitz was also distilled in large quantities by local Jewish communities in Poland mainly before the Second World War. As a popular Passover alcohol Slivovitz had a strong standing among the traditional orthodox communities in cities of Alexandrw, Strykw, d, Warsaw, Krakw. Since the end of World War 2 some state owned distillers tried to reintroduce the Slivovitz based on Jewish traditions. Pejsachwka was a great example of that. The name of this Slivovitz comes directly from the name of Passover holiday which in Polish is called wito Paschy. At the end of communism in Poland (1989), Pejsachowka has disappeared from the market. [23] One of the Polish distillers created a brand called liwowica Paschalna. It was originally attempted as the relaunch of Pejsachowka however has never managed to reach the standards of its predecessor. Main reason for this was the fact that originally Pejsachowka is made only from Plums, Sugar, Yeast and Water. It is absolutely not allowed to be combined with any other spirit. Sliwowica Paschalna is slivovitz base mixed with grain spirit to achieve desired alcohol level and mostly to cut production cost. This means it cannot be Kosher for Passover and certainly cannot be compared to Pejsachwka in quality. Another example is liwowica Strykowska which is made by a local distiller in cooperation with d Jewish Community. Its brand in English is called Strykover Slivovitz. It holds a Kosher for Passover certificate. Its roots and concept is again tied with the traditions of Pejsachwka and Jewish heritage in past Poland. [24]
Serbia[edit] ljivovica is the national drink of Serbia in domestic production for centuries, and plum is the national fruit. The name Slivovitz is derived from Serbian (ljivovica). [2] Plum and its products are of great importance to Serbs and part of numerous customs. [27] A Serbian meal usually starts or ends with plum products. [27] ljivovica is served as an appertif. [27] A saying goes that the best place to build a house is where a plum tree grows best. [27] Traditionally, ljivovica (commonly referred to as "rakija") is connected to Serbian culture as a drink used at all important rites of passage (birth, baptism, military service, marriage, [27] death, etc.). It is used in the Serbian Orthodox patron saint celebration, slava. [27] It is used in numerous folk remedies, and is given certain degree of respect above all other alcoholic drinks. The fertile region of umadija in central Serbia is particularly known for its plums and ljivovica. [28]
Serbian ljivovica is consumed chilled in a special shot glass called "okanji-okanjii" ("fiok-fiuci" in Vojvodina) of 0.3 to 0.5 dl. It is both part of history and tradition in the country and among Serbs across the world. In 2004, over 400 000 litres of ljivovica was produced in Serbia. Serbia is the largest exporter of slivovitz in the world, and second largest plum producer in the world. [29][30]
Following the claims of several nations to the protected designation of origin, in October 2007 the European Union went for a compromise solution, leaving "slivovitz" as a generic name, and granting individual nations the right to protect the origin with their own adjective. [31] Thus, "Serbian Slivovitz" (Srpska ljivovica/ ) will become Serbia's first certified national brand. [32]
There is also a town in Zlatibor, called ljivovica. Producers Flores [33]
Croatian ljivovica and Slovenian Slivovka, two different names for the same drink Budi [47]
United States[edit] Black Star Farms [48]
Clear Creek Distillery [49]
Peach Street Distillers [50]
Stringer's Orchard [51]
uic From Wikipedia, the free encyclopedia
This article does not cite any references or sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (January 2008) uic (Romanian pronunciation: [t
sujk];) is a traditional Romanian spirit that contains 28%-60% alcohol by
volume (usually 40-45%), prepared only from plums. Other spirits that are produced from some other fruit or from a cereal grain are called "rachiu" or "rachie." Contents [hide] 1 Preparation 2 Types 3 Consumption 4 See also Preparation[edit] Traditionally, uic is prepared from early October until early December (after winemaking is complete). The process must generally be finished before Christmas, as not to leave unfinished business for the next year. If using plums, they must be left for fermentation (macerare) for 68 weeks, in large barrels (butoaie or cldri). According to both tradition and Romanian standards (SR) distillation must be done in a brass still (cazan, pictures at [1]), using a traditional fire source (generally wood, but also of charcoal). The temperature is controlled traditionally by interpreting the sounds that the still makes and by tasting the brew at different points in the process. Usually, this process results in three grades of uic: very strong - distilled twice, generally a quarter of the production, and the first to come out of the still; about 55-60% alcohol by volume, being stronger than palinka; called fat or ntoarsdepending on the regions; the most famous uic being served before meal; in rural regions, it is habit to serve a guest with this drink. normal (known as 'vodc' after Russian vodka) - the last to come from the still; between 20-30% alcohol; After distillation, uic may be left to age between six months and ten years in oak aging barrels (the result is pearlescent yellow, has a strong aroma, and is known as "old uic", uic btrn), or it may be consumed immediately ("new uic", uic proaspt). The people preparing uic are sometimes referred to as uicari, cznari, cazangii, but this varies depending on geographical regions. Mixed with water, uic should never turn white or opaque. Types[edit] Most uic is moonshine, prepared using traditional methods both for private consumption and for sale. Although this is illegal, the government tolerates the practice due to the traditional character of the beverage. Most uic is sold in markets and fairs, and at roadsides, bottled in unlabeled PET bottles. Some communities have acquired production licences and produce it legally. A famous type is "uic cu fruct." This is a glass bottle of uic containing a whole fruit (usually an apple or a pear). It is obtained by hanging empty bottles on trees in spring or early summer and growing the fruit inside the bottle. The generic term "uic" comprises plum brandies (jinars, horinc, cocr, tura) and other fruit brandies. A specific nomenclature was created for uic, comprising varieties such as old, selected, superior, etc. A simple classification of types of uic is : uic = a generic term for an alcoholic beverage distilled from fruit palinc = double-distilled plum brandy (the term "palinc" (for "strong uic") is not accepted in the official nomenclature published by ASRO. horinc = double-distilled plum brandy fat = the strongest kind, double-distilled (similar to horinc and palinc) frunte = the very first uic that comes out of the still during the distillation process; it has a unique taste and different strength than the rest Consumption[edit] Normally, uica is only consumed before the meal (traditionally every meal). In most cases, only a shot is served as it is too strong to be sipped. The drink is also present in all traditional parties (agape) such as weddings, baptisms, hunting parties, harvest festivals, religious holidays, family reunions, wakes, and every day of the week. In most of rural Romania, uic is the usual drink to hold a toast with, rather than wine, which is almost always consumed towards the end of the party. Usually it is drunk before meal, as it increases appetite. A modern portrayal of a modern village inhabitant almost always includes a bottle of uic. Production of uic can amount to up 5 litres per family per year, as the plum tree is the most widely present tree in Romanian orchards (see also Agriculture in Romania). According to the 2002/2003 census, 143,167 farms had plum trees bearing fruit covering a total area of 554 km. According to the same census, about 75% of the crop ends up as uic. Romania is among the top Plum producers in the world, and most part of this production is transformed into uic. Tsikoudia From Wikipedia, the free encyclopedia
This article does not cite any references or sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (October 2012)
It has been suggested that this article be merged with tsipouro. (Discuss) Proposed since August 2012.
Traditional distillation of tsikoudia. Tsikoudia () or also commonly raki () in the eastern part of Crete is an alcoholic beverage, a fragrant, grape-based pomace brandy ofCretan origin that contains 35%60% alcohol by volume. Tsikoudia is made by distilling of pomace, i.e., the pieces of grapes (sometimes including the stems and seeds) that were pressed for the winemaking process. The pomace is kept for about six weeks after the grapes have been pressed, in a tightly-sealed barrel, and then the fermented mush is distilled. It is similar to tsipouro made in mainland Greece, to the Spanish orujo, French marc, Georgian chacha, Portuguese bagaceira and Bulgarian, Serbian, Croatian (in Istria: rakija and grappa), Romanian tescovin, Albanian, Bosnian, Montenegrin, and Turkish rak. [1] In the eastern part of Crete tsikoudia is commonly referred to as "raki", but apparently less so in the west. It is often home-produced by individuals in villages throughout Crete, and so the alcohol content varies by producer. Typically each Cretan village has one or two residents who are licensed to distill, and tsikoudia is produced continuously for two or three weeks in late October and early November. Tsikoudia is sometimes served cold from a bottle kept in a freezer. This is commonly offered as an after dinner digestif and in most tavernas in Crete it is offered as a complimentary aperitif with fruits and sweets after the meal. It can be flavored using lemon rind, rosemary, or honey (rakomelo). Notes[edit] 1. Jump up^ N. B. Raki and are, like brandy, very generic words. pomace rak means pomace brandy. But the word rak by itself does not mean pomace brandy. Because rak is linked with the word "areq" of Iraq , which is usually thought as linked with the word Iraqi, has its routes of the Uzbek drink "araga." Zivania From Wikipedia, the free encyclopedia Zivania or zivana (Greek: , ) is a Cypriot alcoholic beverage. Zivania is a distillate produced from a mixture of grape pomace and local dry wines created from Cyprus grape varieties of Xynisteri and Mavro. The distillation of zivania takes place in special apparatus similar to those used for the production of tsikoudia in Crete. Zivania is characterized by its taste and aroma. It is colorless and alcoholic with a light aroma of raisins. Its alcohol content varies, with 45% by volume being the typical value. Zivania contains no sugars and has no acidity. Contents [hide] 1 History 2 Production 3 Storage and transportation 4 Usage 5 Authenticity 6 Consumption 7 Photos 8 See also 9 References History[edit] Zivania has been produced in Cyprus since the time the Republic of Venice ruled the island, around the end of the 15th century. [citation needed] Evidence of its continued production during Ottoman and British rule of the island comes from writers such as the British writer Samuel Baker who in 1879 reports: "...the refuse of skins and stalks is laid upon one side to ferment for the manufacture of raki, or spirit, by distillation...". [1] Since 1989, zivania has been protected under EU regulations a name for grape marc produced in Cyprus. [2]
Production[edit] In order to produce zivania of the highest grade, mature healthy grapes of the best quality are used. The grape must used for the fermentation should be of less than 13 Baum, in order to get complete fermentation. As soon as the fermentation process completes (i.e. producing less or equal to 0 Baum reading) the wine and pomace mixture is transferred to the main container of the distillation apparatus, called kazani (Greek: ) and the distillation process begins. The first zivania that comes from the distiller has the highest alcohol content, while the last taken out of the apparatus has a low alcohol content and it is called porakos (Greek: ). Depending on the pre-distillation mixture, different qualities of zivania are produced: Zivania produced by using only wine the distillation Zivania produced by using wine and pomace for the distillation Zivania produced by using pomace, water and weak zivania Storage and transportation[edit] Zivania is usually stored in clean wooden or galvanised metal containers that can be sealed in order to contain evaporation. During transportation good care is taken not to damage the containers or allowing leakage or evaporation. Usage[edit] In Cyprus, other than enjoying zivania as an alcoholic drink, it is used for several other purposes. Zivania is used to treat wounds, for massaging sore body parts, as a remedy for colds and toothaches or as a warming- up drink during the cold months of winter, especially in the villages of the Troodos mountains. In old times [when?] , the main alcoholic drinks Cypriots consumed were wine and zivania. In some villages of Cyprus, cinnamon was added to zivania giving it a nice red color and a fine aroma and flavor. As zivania ages it gains a stronger flavor and aroma. Aged zivania has been valued very highly and is kept for consumption during special occasions or as a welcoming treat for visitors. Even nowadays at some villages in Cyprus, local will welcome visitors with zivania served together with dried nuts, Turkish delight, soutzoukos or small appetizers like Cypriot loukaniko, lountzaand tsamarella. Authenticity[edit] To establish the authenticity of zivania chemical studies were contacted to investigate which of the metals analyzed constitute diagnostic parameters that establish authenticity. The results of the studies establish that zivania is related to the unique geological and climatic conditions existing on the island of Cyprus. [3][4]
Consumption[edit] Zivania is served ice-cold with the local meze, soutzoukos or dried fruit and nuts. Chacha (brandy) From Wikipedia, the free encyclopedia
A Georgian woman holding chacha(Binekhi Estragon) Chacha (Georgian: , pronounced [t
at
a]), is traditionally a clear, strong pomace brandy, which is
sometimes called "vine vodka", "grape vodka", or "Georgian vodka/grappa". It is made of grape pomace (grape residue left after making wine). The term chacha is used in Georgia to refer to any type ofmoonshine made of fruits, though it most commonly refers to grape distillate. It may be also produced from unripe or wild grapes. Other common fruits used are figs, tangerines, oranges, or mulberries. Originally only a homebrewed drink of Georgian farmers, it is today also produced by professional distillers. One of the most famous chacha products is the Binekhi Estragon, which became distinguished with the silver medal at the 2007 Mundus Vini awards. [1]
Many Georgians claim chacha has medicinal properties and is suggested as a remedy for a number of ailments, including ear blockages andindigestion. Also, it is said to cure stomachaches by applying it to the abdomen. Chacha Tower[edit] The "Chacha Tower" spirit fountain was opened on 18 October 2012 in Batumi, Georgia's Black Sea resort town. Free chacha flows every night at 7pm for 10 minutes. [2]
Tsipouro From Wikipedia, the free encyclopedia
It has been suggested that this article be merged with tsikoudia. (Discuss) Proposed since August 2012.
Tsipouro. Tsipouro (Greek: ) is a pomace brandy from Greece and in particular Thessaly (Tsipouro Tyrnavou), Epirus, Macedonia, Mani Peninsula, and the island of Crete (where Cretans call it tsikoudia). Tsipouro is a strong distilled spirit containing 40-45% alcohol by volume and is produced from the pomace (the residue of the wine press). It comes in two types: Pure or anise-flavored. Contents [hide] 1 History 2 Method of production 3 Serving 4 Relation to ouzo 5 See also 6 References History[edit] According to tradition the first production of tsipouro was the work of some Greek Orthodox monks. This occurred during the 14th century on Mount Athos in Macedonia, Greece. Gradually, this idea of using the pomace left over from the wine-making process in order to produce a distilled spirit was passed to viticulturists in poorer regions of the whole country, which already used the distillation process for other purposes. Thus, tsipouro was born. Method of production[edit]
Raw materials: Dark berries of the grape plant. While not an exact science, tsipouro production is a complex process that combines physics, chemistry, biology and agriculture. Ripe dark grapes harvested by hand are passed through machinery that removes stems and crushes the grapes into a juicy mass. The mass is left to settle for a few days, just enough to get fermentation started. In older times wine would be collected and only the solid residue would be used for tsipouro in an attempt to get the most out of the plant. This method is outdated and modern producers tend to use the whole grape mass, which is a huge improvement in quality. [citation needed]
In the next stage the mass is fed into distillation units. During this crucial stage conditions of temperature and pressure are closely monitored as the hotcondensed liquid comes out drop by drop. The first and last distinct batches (known as the 'head' and the 'tail') are discarded. Only the intermediate and most valuable batch (known as the 'heart') is kept to make tsipouro. The above process is repeated at least once more. This means that the final product is double or even multiple distilled thus ensuring a very high level of purity. . As a final stage the distillate is left to settle and mature either in stainless tanks or wooden barrels. The latter case gives rise to aged tsipouro, a relatively new beverage that can be compared towhiskey. Serving[edit] Depending on the time of year, tsipouro is used either as refreshment or as a hot beverage, and depending on the time of day, it replaces the drinking of coffee or wine. Tsipouro and tsikoudia, as with all alcoholic beverages in Greece, always seem to coincide with various social gatherings. According to Greek manufacturers, the best way to enjoy tsipouro is straight from the freezer. Some people prefer to either dilute with water or add ice, although ice causes a violent heat transfer that may undermine the fine structure of the liquid. Tsipouro is usually served in shot glasses with the company of meze (small side dish) that can be anything: nuts, dried fruit, raisins, feta cheese, olives, seafood, meat or halva. In 2006, Greece filed a request to recognize tsipouro as a PDO (Protected Designation of Origin) product. [1]
Relation to ouzo[edit] Although most Greeks prefer pure tsipouro, anise-flavored is also available, produced especially in Central Macedonia, Chalkidiki, and Thessaly. Anise-flavored tsipouro and ouzo have almost identical taste but vary enormously in their method of production. The alcohol used to produce ouzo is 96% ABV ethyl alcohol of agricultural origin (Rectified spirit obtained from agricultural products) and therefore does not retain the flavours of the primary distilled products, whereas the lower degree of distillation of Tsipouro allows it to retain the aroma of the pomace. [2][3][4]
Trklyplinka From Wikipedia, the free encyclopedia Trklyplinka (Pomace plinka, also Torkolypalinka) is a Hungarian pomace brandy, an alcoholic beverage produced by distillation from grape residues (pomace) left over from winemaking. One of the oldest types of plinka, it helps digestion, and is usually consumed in small quantities after meals. Under the 2008. LXXIII. Law of the Republic of Hungary, the Hungarian Plinka Law, only distilled beverages made using special methods and technology, from fruits produced in Hungary, mashed, distilled, matured and bottled in Hungary can be called plinka. Alcoholic beverages made from concentrates, semi-dried or dried fruit cannot legally be called plinka. Trkly is the name of the substance consisting of parts of the grapes (pomace) that remains in the press after they are pressed in the process of wine making. Depending on the weather, the type of the grapes and the method used for pressing, 15% to 30% trkly is produced as a side product during the process of wine making, which is then used for making trklyplinka. Once, trklyplinka was one of the most commonly produced types of plinka. In the 1950, for example, 30% of all the plinka produced was trklyplinka, but the share of this type of plinka has become smaller since then. A grape distillate from tokaji asz has been produced since the 1960s. It is a blend of flavours resembling Italian grape distillates and of the aromas of asz wine. The beginnings of its regular production probably date back to the 15th century. Its production became so common in the 17th century that it had to be regulated by law. In those days, most trkly distillers working in Hungary were German by origin. Trklyplinka is distilled in February, March, or in April at the latest. The trkly is no longer suitable for distillation later than that. The trkly from red grapes is less precious because its acetic fermentation starts soon after the grapes are pressed. Grappa From Wikipedia, the free encyclopedia This article is about the Italian alcoholic beverage. For other uses, see Grappa (disambiguation).
A glass of grappa. Grappa is an alcoholic beverage, a fragrant, grape-based pomace brandy of Italian origin that contains 35% 60% alcohol by volume (70 to 120 US proof). It is similar to Cypriot Zivania, Persian Aragh , Spanish orujo, French marc, Georgian chacha, Portuguese bagaceira, Greek tsipouro, Hungarian Trklyplinka, Bulgarian (rakia), Serbo-Croatian (Bosnian, Croatian, Serbian, Montenegrin) Rakija/ (in Istria: rakija and grappa), Romanian tescovin, and Macedonian , Albanian Raki/Rakija [1]
Contents [hide] 1 Overview 2 History 3 Tasting o 3.1 Glasses 4 References 5 Further reading 6 External links Overview[edit] The flavour of grappa, like that of wine, depends on the type and quality of the grapes used, as well as the specifics of the distillation process. Grappa is made by distilling the skins, pulp, seeds, and stems (i.e., the pomace) left over from winemaking after pressing the grapes. It was originally made to prevent waste by using these leftovers. A similar drink, known as acquavite d'uva, is made by distilling whole must. Grappa is now a protected name in the European Union. To be called grappa, the following criteria must be met: [citation needed]
1. Produced in Italy, or in the Italian part of Switzerland, or in San Marino 2. Produced from pomace 3. Fermentation and distillation must occur on the pomace no added water Criterion 2 rules out the direct fermentation of pure grape juice, which is the method used to produce brandy. Criterion 3 has two important implications. First, the distillation must occur on solids. Thus, it is carried out not with a direct flame but with a bain-marie or steam distillation; otherwise, the pomace may burn. Second, the woody parts of the grapes (the stems and seeds) are co-fermented with the sugar-rich juice; this produces a very small amount of methanol, which is much more toxic than ethanol. Unlike in the similar process of making red wine, in Grappa the methanol must be carefully removed during distillation. That is why there is an Italian law requiring winemakers to sell their pomace to grappa makers; this is a measure that was taken against moonshine operations, which are now very rare in Italy. In Italy, grappa is primarily served as a digestivo or after-dinner drink. Its main purpose is to aid in the digestion of heavy meals. Grappa may also be added to espresso coffee to create a caff corretto, meaning "corrected coffee". Another variation of this is the ammazzacaff ("coffee-killer"): the espresso is drunk first, followed by a few ounces of grappa served in its own glass. InVeneto, there is resentin ("little rinser"): after finishing a cup of espresso with sugar, a few drops of grappa are poured into the nearly empty cup, swirled and drunk down in one sip. Among the best-known producers of grappa are [citation needed] Nonino, Bocchino, Berta, Sibona, Nardini, Jacopo Poli, Brotto, Villa de Varda, Domenis, Bepi Tosolini and Distilleria De Negri. These grappas are produced in significant quantities and are exported; there are also many small local or regional grappas. Most grappa is clear, indicating it is an unaged distillate, though some may retain very faint pigments from their original fruit pomace. Lately, [clarification needed] aged grappas have become more common, and these take on a yellow, or red-brown hue from the barrels in which they are stored. History[edit]
Retort for continuous steam distillation dated from around 1960. Distillation is an ancient practice that can be traced back to the first century AD. [2] while the distillation of alcohol may have been carried out reliably by the School of Salerno in the 12th century. [2][3] Fractional distillation was developed by Tadeo Alderotti in the 13th century. [4] There is a legend that tells of a Roman soldier who first distilled grappa in the northern Italian town of Bassano del Grappa using distilling equipment stolen in Egypt (Crisiopea di Cleopatra 2nd century AD). However, the story cannot be considered reliable as such equipment could not produce grappa. Distillation useful for producing beverages was not discovered until the eighth century, and it likely took about two more centuries for the technology to travel from its home in the Levant and Persia to Italy (likely by route of the Crusades). Around 1300-1400 AD, however, the introduction of water as a coolant in the distilling equipment made it possible to produce a substantially larger amount of distilled wine and to distill pomace. Around 1600 AD, the Jesuits in Spain, Italy and Germany studied and codified the techniques used to produce brandy or grappa, and their methods were used until recent times. [5] The Museum of Wine and Grappa shows historical equipment used in the early years of grappa distillation. The modernization of grappa distillation is relatively recent, probably in 1979 in Northern Italy. Initially it was carried out by direct flame but soon the advantages of a bain-marie or steam distillation to obtain a better product became obvious. Modern refinements included the distillation of pomace under vacuum, the use of varietal grapes and aging in casks of various types of wood to improve the flavor of the liquor. Oak is the most used, but some high end grappas, are aged successively in cask of oak, acacia, ash and cherrywood, an innovation introduced by the Marzadro Distillery. Tasting[edit]
A selection of grappas Professional tasters distinguish four categories of grappa: young, cask-conditioned, aromatic and aromatized grappas. Grappa tastings begin with young grappas, then continue with cask-conditioned and aromatic grappas and finish with aromatized grappas. When the tasting involves more than one grappa from the same category, the examination begins with the grappa that has the lowest alcohol content and concludes with the product richest in alcohol. In the case of the two grappas with the same alcohol content, the tasting begins with the smoother and less markedly flavoured product, which the organizer of the tasting will have selected beforehand. After each tasting, and before sampling another glass, some tasters recommended drinking half a glass of milk to refresh the taste receptors on the tongue. Another way to "taste" grappa is by rubbing a small amount on the back of the hand and sniffing. If the aroma is pleasant, the grappa is well made. Impurities in grappa come out in the vapour and can be easily distinguished in this way. Various other food products can help stop taste-characteristics of one grappa "dragging" or carrying over to the next. Foods effective in this role, and that also provide an agreeable accompaniment to grappa's own flavour include: Salted pistachio nuts Rusks spread with acacia-blossom honey and topped with a flake of mature Montasio or Parmigiano- Reggiano cheese [6][better source needed]
Glasses[edit] With the introduction of boutique grappas, elaborate flute glasses have been promoted; traditionalists continue to taste grappa in shot glasses. Aguardiente From Wikipedia, the free encyclopedia
A man in Colombia pouring a shot of aguardiente. Aguardiente awarjente (helpinfo) Basque: pattar [pacar], Catalan: aiguardent [ajwren], Galician: augardente [awa ente], Portuguese: aguardente [awt()]) is a generic term for alcoholic beverages that contain between 29% and 60%alcohol by volume. The word is a compound word that combines the words in Latin-based languages for "water" (agua in Spanish;aigua in Catalan; gua in Portuguese; auga in Galician) and "fiery" (ardiente in Spanish; ardent in Catalan; ardente in Portuguese and Galician). A similar English-based term is the slang "firewater". Both aguardiente and brandyfrom the Dutch expression for "burnt (i.e., distilled) wine" originated as terms for distilled spirits using whatever ingredients were available locally. Contents [hide] 1 Definition 2 Regional variations o 2.1 Brazil o 2.2 Colombia o 2.3 Costa Rica o 2.4 Chile o 2.5 Ecuador o 2.6 Galicia o 2.7 Haiti o 2.8 Mexico o 2.9 Portugal o 2.10 Sardinia o 2.11 United States 3 References Definition[edit] By definition, aguardientes are strongly alcoholic beverages, obtained by fermentation and later distillation of sugared or sweet musts, vegetable macerations, or mixtures of the two. This is the most generic level; by this definition, aguardientes may be made from a number of different sources. Fruit-based aguardientes include those made from oranges, grapes, bananas, or medronho("cane apple"). Grain-based ones may be made from millet, barley, or rice and tuber-based aguardientes from beet, manioc, or potato, and finally what are classed as "true" aguardientes fromsugarcane and other sweet canes, including some species of bamboo. Under this definition, many other distinct liquors could be called aguardientes, including vodka, shochu, pisco, and certain forms of hard chicha. This definition, nevertheless, is not legally accepted by the European Union, [1] which uses a very traditional concept of "aguardiente". All "aguardientes" have to be "obtained by the distillation after alcoholic fermentation of an agricultural product or products listed in Annex I to the Treaty which does not have properties of ethyl alcohol or of spirit drink but still retains the aroma and taste of raw material(s) used. Where reference is made to the raw material used, the distillate must be obtained exclusively from raw material". [2] From bananas, or oranges or medronho it is not possible to obtain "aguardiente". Cognac, Armagnac and Lourinh, instead, are namely listed as concrete wine "aguardiente". [3] Calvados is listed between other cider and perry "aguardientes". [4]
On 14 November 1996, it was concluded in analysis [citation needed] that cane aguardiente and cachaa are similar, but distinct, products. Cane aguardiente was thereafter defined in Brazil as an alcoholic beverage of between 38% and 54% alcohol by volume, obtained by simple fermentation and distillation of sugarcane that has already been used in the sugar-production process, and which has distinct flavour similar to rum. Cachaa, on the other hand, is an alcoholic beverage of between 38% and 48% alcohol by volume, obtained by fermentation and distillation of sugarcane juice which may have added sugar up to 6 g/L. Regional variations[edit] Some drinks named aguardiente or similar are of different origin (grape pomace, sugar cane); other drinks with the same origin may have different names (klairin, brandy). Brazil[edit]
Brazilian cachaa bottle In Brazil, a beverage known as cachaa or pinga, considered distinct from traditional aguardiente, is made from sugarcane. Cachaa, like rum, has two varieties: unaged (white) and aged (gold). White cachaa is usually bottled immediately after distillation and tends to be cheaper. It is often used to preparecaipirinha and other beverages in which cachaa is an ingredient. Dark cachaa, usually seen as the "premium" variety, is aged in wood barrels, and is meant to be drunk pure. Traditionally, no herbs are used to flavour the cachaa, and its flavour is influenced by the fermentation agent, time spent in the cask, or type of wood from which the barrel is made. Colombia[edit]
Colombian aguardiente aguardiente antioqueo In Colombia, aguardiente known as guaro,is an anise-flavoured liqueur derived from sugarcane, popular in the Andean region. Each department of Colombia holds the rights to produce it, but aguardiente produced in one region can be sold in another. By adding different amounts of aniseed, different flavours are obtained, leading to extensive marketing and fierce competition between brands. Aguardiente has 24%29% alcohol content. Other anise-flavoured liqueurs similar to aguardiente, but with a lower alcohol content, are also sold. Aguardiente has maintained, since the Spanish era, the status of the most popular alcoholic beverage in the Andean regions of Colombia, with the notable exception of the Caribbean region, where rum is most popular. In general, aguardiente is rarely drunk in cocktails, and usually drunk neat. Costa Rica[edit] Main article: Guaro (drink) In Costa Rica, aguardiente is known as guaro. In this form it has 30% alcohol and has a neutral flavour. Guaro is tightly controlled by the Costa Rican government to help prevent clandestine production. Chile[edit] In Chile, aguardiente is an alcoholic beverage of 45% and higher alcohol content by volume (beverages with over 55% alcohol content by volume are illegal). It is made, like Italian grappa, by distilling the grape residue, primarily the skins and pulp (orujo) plus the stems (escobajos) and seeds, left over from winemaking after pressing the grapes. It is used to make several other flavored liquors, such as the murtado or enmurtillado (using sun dried murtilla, an orange-reddish wild rose fruit), the enguindado (soaking sun-dried morello cherries) and licor de oro (flavored with saffron and lemon peel). Dried mint, peeled walnuts, almonds, and other aromatic herbs are also used to flavor the aguardiente. It is mainly consumed by itself, or as a base to make cola de mono (monkey tail). Ecuador[edit] In Ecuador, aguardiente is also derived from sugarcane, but unlike Colombia, it is left largely unflavoured. It is then taken straight as shots, mulled with cinnamon (canela in Spanish) and fruit juices to make the hot cocktail canelazo, or mixed with the juice of agave masts and Grenadine syrup for the hot cocktail draquita. Locally or artisanally made aguardiente is commonly calledpunta, and alcohol content can vary widely, from "mild" puntas of about 10% to "strong" of about 40% or higher. The traditional distillation process produces aguardiente as strong as 60GL. Every Ecuadorian province has a slightly different flavour to the aguardiente produced there, and equally each province has a different recipe for canelazo. In Ecuador, aguardiente is the most commonly consumed strong alcohol. Aguardiente Astillero is one of the newest brands, which is becoming very popular due to its symbolic title especially around Guayas. Galicia[edit] Galicia, the northwestern region of Spain, is renowned for its quality and variety of aguardientes. Probably the most famous type is "Augardente de bagazo" (Aguardiente de Orujo), which is obtained from the distillation of the pomace of grapes, and is clear and colourless. It typically contains over 50% alcohol, sometimes significantly more, and is still made traditionally in many villages across Galicia today. Augardente de herbas, usually yellow in colour, is a sweet liqueur made with Augardente de bagazo and herbs (herbas), with chamomile being a substantial ingredient. [5] Licor caf (typical destiled drink in the province of Ourense), black in colour, is a sweet liqueur made with Augardente de Bagazo, coffee (caf) and sugar. Crema de Augardente" or "Crema de Caa is a cream liqueur based on augardente, coffee, cream, milk and other ingredients. It is similar to Irish cream liqueur. In some places in Galicia, a small glass is traditionally taken at breakfast time as a tonic before a hard day's work on the land. The word orujo is actually Spanish and not Galician, but is used to distinguish Galician and some Spanish augardentes from those of other countries. [6]
Haiti[edit] In Haiti, a beverage known as kleren or clairin (French spelling) is made from sugarcane. Kleren is clear, but it is often combined with fruits or roots to create something called "tranpe." Mexico[edit] In Mexico it goes by many names, including habanero. [7] In the state of Michoacn, charanda is a traditional rum-like sugarcane aguardiente. Portugal[edit]
Homemade Aguardente de Medronhos Portuguese aguardente has several varieties. Aguardente vnica is distilled from wine, either of good quality or undrinkable wines. It is mostly used to fortify wines such as port, or aged to make aguardente velha (old burning water), a kind of brandy. Aguardente bagaceira is made from pomace as a way to prevent waste after the wine season. It is usually bootlegged, as most drinkers only appreciate it in its traditional 50% to 80% ABV. A common way to drink it is as a liqueur coffee made with espresso coffee; this is called Caf com Cheirinho (coffee with scent). [8]
In the Azores, this espresso-aguardente combination is commonly referred to as caf com msica (coffee with music). Aguardente Medronho is a variety distilled from the fruit of the arbutus unedo tree. Sardinia[edit] In the Sardinian language the word for aguardiente is "Abbardente". It is also known as "Acquavite di Vinaccia" in Italian as it is made from "vinaccia", or grape pomace, and as such is often considered to be a type of grappa. It is also known by the Sardinian phrase "Filu 'e Ferru it:Filu 'e ferru" meaning "iron wire", as one was often used in decades past as a way to mark buried caches of the liquor that had been produced clandestinely. It comes in different grades from 40 to 60 percent alcohol. United States[edit] During the mission and rancho periods of California history, aquardiente was made out of mission grapes. It was popular during the Gold Rush of 1849. [9]
Orujo From Wikipedia, the free encyclopedia For the waste product created during olive production, see Orujo (olive waste).
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A Bottle of Orujo (Cantabrian Brand Sierra del Oso). Orujo is a pomace brandy (a liquor obtained from the distillation of marc, the solid remains left after pressing of the grape) from northern Spain. [1] It is a transparent spirit with an alcohol content over 50% (100 proof). Its name comes from the expression "aguardiente de orujo" (pomace firewater). It is a popular beverage in northwest Spain, especially Galicia, where it is called aguardente (firewater) or caa, [2] and is an element of collective identity. It is also known in Asturias, Castile and Len, and Cantabria (principally in the valley of Libana), where it has become an artisanal craft for some families who after making wine for themselves distil the pomace in a little pot still. Many high-quality distilled spirits have appeared in the last twenty years, including some origin appellations (in Spanish D.O.). These are obtained from quality grapes and produced according to the highest standards and are replacing the traditional home made liquor, nowadays only available in small villages. Contents [hide] 1 Production 2 History 3 Other versions 4 References Production[edit] Orujo's basic ingredient is the residue from wine production. Once the grapes are crushed, the orujos or residue of the grapes can be used to produce the liqueur of the same name. The grape skins, seeds and stalks are fermented in closed vats and then distilled. Stills, called alambiques, alquitaras or potas are traditionally large copper kettles that are heated over an open fire, while apoteiro (orujo distiller) watches over his brew. The distilling process in the alambiques takes six hours or more. The copper stills used by Galicians for centuries are thought to have been brought to the Iberian peninsula by the Arabs, which in fact, never was. The orujo that is produced by the distillation is a colorless liquor, while the orujo envejecido or "aged orujo" is amber in color. The aged variety is fermented and distilled the same way, but is then poured into oak barrels to age for at least two years. History[edit]
A glass of Orujo de hierbas Since the 16th century Galicians have made orujo on their farms and take great pride in their liqueur, each family carefully guarding their own secret recipe. However, there are now over 20 commercial producers of orujo within Denominacin Especfica Orujo de Galicia, [3] (Denomination Orujo of Galicia,) which was formed in 1989. Although orujo from Galicia is probably the most famous, it is also made in other regions, such as Cantabria. The monasteries in the county of Libana, Cantabria has been distilling orujo since the Middle Ages. Each November the town of Potes celebrates the Fiesta del Orujo, including tastings and a contest where participants distill orujo in public with their own stills and judges award a prize for the best-tasting batch. From orujo, Galicians traditionally make a drink called queimada, in which bits of lemon peel, sugar and ground coffee are put into a clay pot. Then the orujo is poured on top and the pot is lit on fire until the flame turns blue. Other versions[edit] Drinks similar to Orujo, although with distinct names and characteristics, are also found in other countries, such as France (marc), Italy (grappa), Germany where its name is Tresterschnaps, Portugal (known as bagaceira), Hungary (trklyplinka), Romania (uica), while in Bulgaria, Montenegro, Croatia, Greece and Cyprus it is the local variant of rakia. In Galicia itself it is also sometimes referred to as augardente, and in the rest of Spain as aguardiente. In an attempt to replicate the taste of Orujo, which was an extremely popular drink in the 16th and 17th centuries, in Latin America, the Spanish developed similar liquors. In Peru and Chile it is known as pisco. The term orujo (in Galician, "bagazo") is also sometimes used as a synonym for the pomace of the grape (prior to distillation).
Cut brandy From Wikipedia, the free encyclopedia
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Image of a 50cl bottle of Jaloviina, a Finnish cut brandy. Cut brandy is a liquor made of brandy, neutral grain spirit and water. Sometimes, sugar is used to soften taste. It is often colored with caramel coloring. Grades[edit] Most cut brandies are graded by the relative amount of brandy it contains. Grades are represented by stars. 0 stars, almost no brandy at all, only some bringing color to the grain liquor. 1 star, one third (1/3) of brandy 3 stars, three fourth (3/4) of brandy Regional variants[edit] The Finnish Jaloviina ("Noble Spirit") is a cut brandy with 38% (one star) or 40% (three stars) ABV that tastes strong and has no sugar whatsoever. The brandy used for Jaloviina is a French cognac. Therefore, it tastes similar to its most important ingredient. In Germany, particularly in former East Germany, cut brandy (German: Weinbrandverschnitt) is widespread. German cut brandy is never graded. However, a large majority of the cut brandy on the German market falls into the zero stars category. A typical characteristic of German cut brandy is its unusual low alcohol content, generally between 28% and 32% alcohol by volume. Therefore it has a very soft taste which is possibly the reason for its popularity in Germany. German cut brandy also has a very distinct taste, quite different from genuine brandy and other cut brandies like Finnish Jaloviina. Most brands of cut brandy in Germany are of East German origin and the eastern states of Germany are also the most important market for cut brandy. This has historical reasons. In the East German planned economy there was very often a shortage of brandy and cut brandy was produced as a substitute. Eastern German cut brandy is traditionally called Goldbrand (cut brandy with at least 10% brandy) or Goldkrone (cut brandy with at least 20% brandy), both colloquially called Goldi. The very few cut brandies of West German origin do not use these names. The most popular German cut brandy is Wilthener Goldkrone which is also the most popular distilled beverage in Germany. However, only relatively few Wilthener Goldkrone is sold in former West Germany since cut brandy is much more popular in the eastern part of the country. German cut brandy is often used for rather simple mixed drinks. If drunk neat, it is generally cooled and served in shot glasses. Some, however, prefer to drink it like brandy from snifters and at room temperature. Dutch brandy From Wikipedia, the free encyclopedia Dutch brandy (vieux)
Type Dutch Distilled Manufacturer Various, including Bols, Boomsma, Hooghoudt, Wenneker Country of origin Netherlands Introduced Early 20th century [1]
Alcohol by volume 35% Colour White to dark brown Flavour Sweet, smooth, warm Related products Cognac Dutch brandy (in Dutch: Vieux /vj:/) is Dutch imitation cognac (a type of brandy), previously also called (in Dutch) "Koetsiertje" or "Koetsierscognac" (as in cognac drunk by carriage riders - Dutch "koetsiers") or "Hollandse Cognac" ("Dutch Cognac"). Cognac is a grape-based distilled product, whereas Dutch brandy has virtually nothing to do with grapes. The colour is white to dark brown. Contents [hide] 1 Production 2 History 3 Statistics 4 Companies and brands 5 In popular culture 6 References 7 External links Production[edit] Dutch brandy is based on either grain or molasses alcohol, with added essences and extracts to produce a particular taste. These essences and extracts may include fusel oil, amyl alcohols, vanilla, esters, oak curls, prune extract and the concentrated liquids that can be obtained from the roots of the liquorice plant (Glycyrrhiza glabra, Dutch "zoethoutwortel"). Any Dutch brandy is supposed to consist of at least 35% of alcohol, and may not contain more than 20 grammes of sugar per litre. [2] Usually, a little real cognac, eau-de-vie or other grape-based distilled product is added. The brown colour of vieux can be obtained using caramel or an artificial colouring. [3]
History[edit] Although the Treaty of Versailles (1919) already forbade use of the name "Cognac" from being used for products produced outside of the FrenchCognac region, Dutch brandy used to be sold under the cognac name until the 1960s. The packaging (often including stars) was clearly derived from cognac packaging. Pressure from the French government led to a law that then definitely no longer allowed for the name "cognac" to be used. It was ratified by the Dutch Supreme Court in a Trade Treaty with France on 1 June 1956. [4]
Dutch brandy producers decided upon the name "vieux", which had already been used before - it is French for "old" and was often used to describe old Dutch brandy ("Cognac Vieux") and which did not provide any pronunciation difficulties. Although its manufacturers feared a decline in sales due to the name change, the opposite turned out to be true. Dutch brandy also became popular as a mix drink with cola, though older people tend to prefer it pure or with their coffee. [5]
Initially, Dutch brandy had a cheaper public image than cognac. Therefore, most manufacturers opted for not using their real name for Dutch brandy products. Lucas Bols, for example, used the name "Parade Vieux" (with the Dutch advertisement slogan "Pa pakt Parade" "Dad picks Parade"). They even disclaimed production by crediting it as being produced by "Distillery Westertoren" rather than the official name of their facility. After Dutch brandy had lost its shady public image, the Parade name was changed to "Bols Vieux". Statistics[edit] In 2009, Dutch brandy was the fifth most popular distilled beverage in the Netherlands by consumption percentage (after Jonge Jenever, Whisky, Liqueur and rum) at 5,9% market share (at a par with Beerenburg). [6]
Companies and brands[edit] Dutch brandy is made by a variety of distilleries, though quite a few of them are now owned (at least in name) by the Herman Jansen group (previously UTO). Vieux brands include Het Anker, Bestevaer, Bootz (made by Bols), Boots, Dujardin (made by Wenneker, who sell their regular 35% "Dujardin Blue label" as well as the more exclusive 38% "Vieux Superieur Gold Label"), Floryn, Henkes (made by Bols), Hooghoudt, Hoppe (made by Bols), Hulsink, Klasse A (house brand of Dutch liquor shop Mitra), De Kuyper, Legner Fine Vieille (not officially named "Vieux" as it only contains 30% of alcohol), Olifant and Plantiac (made by Boomsma). In popular culture[edit] In the early 1990s, Dutch brandy (in particular the Plantiac brand) enjoyed a brief period of Atari ST scene popularity. [7]
Fine (brandy) From Wikipedia, the free encyclopedia (Redirected from Fine (drink)) Fine (French word meaning "fine", as in "high quality") is a term for some high quality French brandy (generally AOC), including Cognac and Armagnac. Varieties include: Fine de Bordeaux Fine de Bourgogne Fine de la Marne It is notably referenced in Ernest Hemingway's work, especially The Sun Also Rises: "We had dined at l'Avenue's and afterward went to the Caf de Versailles for coffee. We had several fines after the coffee..." "After the coffee and a fine we got the bill, chalked up the same as ever on a slate" (It is also mentioned in A Moveable Feast.) In a scene in the James Bond film Goldfinger, Bond is offered more of what Col. Smithers describes as "rather disappointing brandy." M asks what's wrong with it, and Bond replies, "I'd say it's a 30 year-old fine, indifferently blended...with an overdose of bon bois." Bon Bois is a Cognac which produces a potent line clay brandy. It was formerly quite common in France; it is now quite rare. Fortified wine From Wikipedia, the free encyclopedia Not to be confused with Flavored fortified wines.
A glass of port, a fortified wine. Fortified wine is wine with an added distilled beverage (usually brandy). [1] Fortified wine is distinguished from spirits made from wine in that spirits are produced by means of distillation, while fortified wine is simply wine that has had a spirit added to it. Many different styles of fortified wine have been developed, including Port, Sherry, Madeira, Marsala, Commandaria wine and the aromatized wine Vermouth. [2]
Contents [hide] 1 Production o 1.1 Mistelle 2 Varieties o 2.1 Commandaria wine o 2.2 Madeira wine o 2.3 Marsala wine o 2.4 Port wine o 2.5 Sherry o 2.6 Vermouth o 2.7 Vins doux naturels o 2.8 Low-end fortified wines 3 Terminology 4 See also 5 References 6 External links Production[edit]
Sherry barrels aging. The original reason for fortifying wine was to preserve it, since ethanol is a natural antiseptic. Even though other preservation methods now exist, fortification continues to be used because the process can add distinct flavors to the finished product. [citation needed]
Although grape brandy is most commonly added to produce fortified wines, the additional alcohol may also be neutral spirit that has been distilled from grapes, grain, sugar beets, or sugarcane. Regional appellation laws may dictate the types of spirit that are permitted for fortification. The source of the additional alcohol and the method of its distillation can affect the flavor of the fortified wine. If neutral spirit is used, it will usually have been produced with a continuous still, rather than a pot still. [2]
When added to wine before the fermentation process is complete, the alcohol in the distilled beverage kills the yeast and leaves residual sugar behind. The end result is a wine that is both sweeter and stronger, normally containing about 20% alcohol by volume (ABV). During the fermentation process, yeast cells in the must continue to convert sugar into alcohol until the must reaches an alcohol level of 16%18%. At this level, the alcohol becomes toxic to the yeast and kills it. If fermentation is allowed to run to completion, the resulting wine will (in most cases) be low in sugar and will be considered a dry wine. The earlier in the fermentation process that alcohol is added, the sweeter the resulting wine will be. For drier fortified wine styles, such as sherry, the alcohol is added shortly before or after the end of the fermentation. In the case of some fortified wine styles (such as late harvest and botrytized wines), a naturally high level of sugar will inhibit the yeast. This causes fermentation to stop before the wine can become dry. [2]
Mistelle[edit] Mistelle (Italian: mistella; French: mistelle; Spanish, Portuguese, Galician and Catalan: mistela, from Latin MIXTELLA/MIXTVM "mix") is sometimes used as an ingredient in fortified wines, particularlyVermouth, Marsala and Sherry, though it is used mainly as a base for apritifs such as the French Pineau des Charentes. [3] It is produced by adding alcohol to non-fermented or partiallyfermented grape juice. [4] The addition of alcohol stops the fermentation and, as a consequence Mistelle is sweeter than fully fermented grape juice in which the sugars turn to alcohol. [5]
Varieties[edit]
Madeira wine Commandaria wine[edit] Main article: Commandaria Commandaria made in Cyprus unique AOC region north of Limassol from high altitude vines of Mavro and Xynisteri sun dried and aged in oak barrels. Today, recent development have produced different styles of Commandaria some of which are not fortified. Madeira wine[edit] Main article: Madeira wine Madeira is a fortified wine made in the Madeira Islands. The wine is produced in a variety of styles ranging from dry wines which can be consumed on their own as anaperitif, to sweet wines more usually consumed with dessert. Marsala wine[edit] Main article: Marsala wine Marsala wine is a wine from Sicily that is available in both fortified and unfortified versions. [6] It was first produced in 1772 by an English merchant, John Woodhouse, as an inexpensive substitute for sherry and port, [7] and gets its name from the island's port, Marsala. [6] The fortified version is blended with brandy to make two styles, the younger, slightly weaker Fine, which is at least 17% abv and aged at least four months; and the Superiore, which is at least 18%, and aged at least two years. The unfortified Marsala wine is aged in wooden casks for five years or more and reaches a strength of 18% by evaporation. [6]
Port wine[edit] Main article: Port wine Port wine (also known simply as Port) is a fortified wine from the Douro Valley in the northern provinces of Portugal. [8] It is typically a sweet red wine, but also comes in dry, semi-dry and white varieties. Sherry[edit]
A degustation of sherries Main article: Sherry Sherry is a fortified wine made from white grapes that are grown near the town of Jerez, Spain. The word "sherry" is an anglicization of Jerez. In earlier times, sherry was known as sack (from the Spanish saca, meaning "a removal from the solera"). In the European Union "sherry" is a protected designation of origin; therefore, all wine labeled as "sherry" must legally come from the Sherry Triangle, which is an area in the province of Cdizbetween Jerez de la Frontera, Sanlcar de Barrameda, and El Puerto de Santa Mara. [9]
After fermentation is complete, sherry is fortified with brandy. Because the fortification takes place after fermentation, most sherries are initially dry, with any sweetness being added later. In contrast, port wine (for example) is fortified halfway through its fermentation, which stops the process so that not all of the sugar is turned into alcohol. Sherry is produced in a variety of styles, ranging from dry, light versions such as finos to much darker and sometimes sweeter versions known asolorosos. Vermouth[edit] Main article: Vermouth
Martini Bianco, an Italian vermouth Vermouth is a fortified wine flavored with aromatic herbs and spices ("aromatized" in the trade) using closely guarded recipes (trade secrets). Some of the herbs and spices used may include cardamom, cinnamon, marjoram and chamomile. [10] Some vermouth is sweetened; however, unsweetened, or dry, vermouth tends to be bitter. The person credited with the second vermouth recipe, Antonio Benedetto Carpano from Turin, Italy, chose to name his concoction "vermouth" in 1786 because he was inspired by a German wine flavored with wormwood, an herb most famously used in distilling absinthe. However, wine flavored with wormwood goes back to ancient Rome. The modern German word Wermut (Wermuth in the spelling of Carpano's time) means both wormwood and vermouth. The herbs were originally used to mask raw flavors of cheaper wines, [11] imparting a slightly medicinal "tonic" flavor. Vins doux naturels[edit] Vins doux naturels are lightly fortified wines typically made from white Muscat grapes or red Grenache grapes in the south of France. The production of vins doux naturels was perfected by Arnaud de Villeneuve at the University of Montpellier in the 13th century and they are now quite common in the Languedoc-Roussillonof southwest France. As the name suggests, Muscat de Beaumes-de-Venise, Muscat de Rivesaltes, and Muscat de Frontignan are all made from the white Muscat grape, whilstBanyuls and Maury are made from red Grenache. Regardless of the grape, fermentation is stopped by the addition of up to 10% of a 190 proof (95%) grape spirit. [12] The Grenache vins doux naturels can be made in an oxidised or unoxidised style whereas the Muscat wines are protected from oxidation to retain their freshness. [13]
Low-end fortified wines[edit] Main article: Bum wine Inexpensive fortified wines, such as Thunderbird and Wild Irish Rose, became popular during the Great Depression for their relatively high alcohol content. The term wino was coined during this period to describe impoverished people who drank these wines solely for their inebriating effect. [14]
These wines continue to be associated with the homeless, mainly because marketers have been aggressive in targeting low-income communities as ideal consumers of these beverages; organizations in cities such as Los Angeles, San Francisco, Seattle, and Portland have urged makers of inexpensive fortified wine, including E & J Gallo Winery, to stop providing such products to liquor stores in impoverished areas. [15] In 2005, the Seattle City Council asked the Washington State Liquor Control Board to prohibit the sale of certain alcohol products in an impoverished "Alcohol Impact Area." Among the products sought to be banned were over two dozen beers, and six fortified wines: Cisco, Gino's Premium Blend, MD 20/20, Night Train, Thunderbird, and Wild Irish Rose. [16] The Liquor Control Board approved these restrictions on August 30, 2006. [17]
Terminology[edit] Fortified wines are often termed dessert wines in the United States to avoid association with hard drinking. [18] The term "Vins de liqueur" is used by the French. [19]
Under European Union legislation, a liqueur wine is a fortified wine that contains 15 - 22% abv, with Total Alcoholic Strength no less than 17.5%, and that meets many additional criteria. Exemptions are allowed for certain quality liqueur wines. [20]
Himbeergeist From Wikipedia, the free encyclopedia
A bottle of Himbeergeist. Himbeergeist is a type of German Schnaps that is distinguished from other Schnaps by its method of production. It is produced by means of distilling a mixture of neutral spirit (of 95.6% purity) and fresh, ripe raspberries. This process is used (instead of fermentation of the raspberries) because raspberries contain very little sugar and therefore produce little alcohol when fermented. [1][2][3]
The mixture of alcohol and raspberries is rested for several weeks to transfer flavor and aroma to the alcohol. It is then distilled and bottled at 40% ABV or stronger. Himbeergeist is produced mainly in Germany and the Alsace region of France. Its name is derived from the German Himbeere (raspberry) and Geist (spirit).