SPIRIT & LIQUOR
I. Stocking your bar
You cannot make drinks out of the equipment, so you'll probably
want to buy a selection of liquors and mixers too. It is impossible to make a
list that "fits all" without including every possible liquor in the
World, but here are a few guidelines
on what to buy. You should always choose your bar stock to suit
your guests. Young people often prefer the more exotic drinks, so you will need
various fruit juices and flavored liqueurs instead of the darker liquors (like
whiskey) older people often prefer.
It is likely you will experience requests for drinks you cannot
make, but that happen to almost every bar now and then. You can add new liquors
to your bar stock later, and should
learn how to mix what you have in the meantime.
A well stocked bar should have the following, but you should
consider the number and type of guests you expect before buying.
• Gin (dry)
• Vodka
• Rye (or Canadian whiskey)
• Bourbon
• Scotch whiskey
• Rum (light)
• Vermouth (dry and sweet)
• Tequila
• White and red wine (dry)
• Beer (lager)
• Cognac (or other brandy)
• Different liqueurs:
o Advocaat (somewhat like
brandy eggnog)
o Amaretto (almond)
o Anisette (anise)
o Benedictine (herbs)
o Chambord (black-raspberry)
o Chartreuse (herbs)
o Contreau (oranges, like
curaçao)
o Crème de Cacao (cacao)
o Crème de Cassis (blackcurrant)
o Crème de Menthe (mint)
o Crème de Violette (lavender)
o Crème Yvette (violets)
o Curaçao (oranges)
o Galliano (herbs and spices)
o Godiva (chocolate)
o Goldwasser (herbs and
spices, flecked with gold leaf bits)
o Grand Marnier (champagne and
curaçao)
o Irish Mint (whiskey and
cream)
o Kahlúa (coffee)
o Kümmel (caraway)
o Mandarine Napoléon
(tangerine)
o Midori (melon)
o Ouzo (anise)
o Peter Heering (cherry)
o Prunelle (plum)
o Sabra (orange and chocolate)
o Sambuca (wild elderberries)
o Southern Comfort (peach)
o Strega (orange and spices)
o Tia Maria (coffee)
o Triple Sec (oranges, like
curaçao)
In addition to the liquors, you will need different mixers,
flavorings and garnishes.
• Club soda
• Tonic water
• Ginger ale
• 7-Up or Sprite
• Cola
• Juices:
o Tomato juice
o Orange juice
o Pineapple juice
o Cranberry juice
o Grapefruit juice
• Bitters
• Grenadine
• Maraschino liqueur
• Worcestershire sauce
• Tabasco sauce
• Milk
• Coffee
• Heavy cream
• Cherries (maraschino)
• Green olives (small)
• Cocktail onions
• Lemons, limes and oranges
• Sugar, salt and pepper.
Fruited Ice Cubes
Suggested Fruits Beverage
-------------------------------------------------------------------------
Lemon slices Iced tea
Strawberries, raspberries, Lemonade
lemon or lime slices
Pineapple chunks; grapes; Punch
strawberries; raspberries;
maraschino cherries;
mandarin oranges; orange,
lemon or lime slices
Lime slices, strawberries, Ginger ale
raspberries
To make fruited ice cubes, fill an ice-cube tray halfway with
water; freeze until firm, about 1 1/2 hours. Place one or two pieces of desired
fruit in each section of the tray. Fill with water; freeze until firm, about 1
1/2 hours. If desired, substitute lemonade
or a light-colored juice for the water.
II. Gravity Chart
When making layered drinks, also known as a Pousse Cafe, you'll
need to know which ingredients are heavier than the others. The technique is
simple; the heaviest liquor is poured into the glass first, and the lighter
ones are layered carefully on top with the
lightest one on top. This table lists some common liquors, along
with their Specific Gravity that is the weight
of the liquor relative to water. Higher values indicate heavier
liquor.
Name Gravity Color
Strawberry liqueur 1.12 Red
Parfrait d'Amour 1.13 Violet
Coffee liqueur 1.14 Dark brown
Crème de Banane 1.14 Yellow
Dark Crème de Cacao 1.14 Brown
White Crème de Cacao 1.14 White Southern Comfort 0.97
Tuaca 0.98 Amber
Water 1.00 White
Green Chartreuse 1.01 Green
Cointreau 1.04 White
Peach liqueur 1.04 Dark amber
Sloe gin 1.04 Deep red
Kummel 1.04 White
Peppermint schnapps 1.04 White
Benedictine 1.04
Brandy 1.04 Amber
Midori melon liqueur 1.05 Green
Rock and Rye 1.05 Amber
Apricot brandy 1.06 Amber
Blackberry brandy 1.06 Dark red
Cherry brandy 1.06 Dark red
Peach brandy 1.06 Dark amber
Campari 1.06 Red
Yellow Chartreuse 1.06 Yellow
Drambuie 1.08
Frangelico 1.08
Orange Curacao 1.08 Orange
Triple sec 1.09 White
Tia maria 1.09 Brown
Apricot liqueur 1.09 Amber
Blackberry liqueur 1.10 Dark red
Amaretto 1.10 Light brown
Blue Curacao 1.11 Blue
Cherry liqueur 1.12 Dark red
Galliano 1.11 Golden yellow
Green Crème de Menthe 1.12 Green
White Crème de Menthe 1.12 White
Kahlua 1.15 Dark brown
Crème de Almond 1.16
Crème de Noyaux 1.17 Bright red
Anisette 1.17 White
Crème de Cassis 1.18
III.WHISKY
Single Malt
For a whisky to be called a single malt, it must have been made
using malted barley (see 'Making Whisky') and come from one distillery,
although single malts will most likely have come from more than one cask within
the distillery. These whiskies are the most
prized by whisky drinkers and Royal Mile Whiskies specialize in
single malts.
Single Cask Malt
Due to the individual nature of each cask, a whisky from one
cask can differ quite dramatically from the next. In typical single malt, what
you are drinking is from a group of casks that have been combined to provide
the flavours that best match the character of
the malt named on the label. Achieving a consistency over the
years is one of the great skills of the master distiller – the customer needs
to know that when she enjoyed 10 year old Talisker, if she buys a bottle again,
it’s going to taste as expected.
The other side of the coin is the individuality of single casks.
Some selected casks will have unique characteristics that make them ideal
candidates for single cask bottlings. As a result, you will often see limited
edition bottlings with the bottle number and cask
number on the bottle, offering something a little more unique
than standard bottlings.
Vatted/Blended Malt
Simply a combination of single malts from different distilleries
in a single bottling. Following controversy in late 2004, the Scotch Whisky
Association changed the category of Vatted or Pure Malt to Blended Malt,
supposedly to avoid future confusion.
Not everyone was happy about it, but hopefully the name Blended
Malt will stick! The key point to remember is that a Blended Malt contains no
grain whisky, whereas a traditional blend contains a combination of malt and
grain whisky (see below). Johnnie
Walker Green Label and Compass Box’s Eleuthera are both
excellent examples of vatted/blended malts.
Grain Whisky
While malt whisky is made using purely malted barley, grain
whisky uses only a small proportion of barley, together with other cereals such
as wheat or maize. This has the first effect on the whisky produced. The second
difference is the way it is then made.
Malt whisky is made using the pot-still for distilling whisky
(see 'Making Whisky' for a description and a picture of pot-stills), which,
while it produces great whisky, is quite inefficient. Grain whiskies, on the
other hand are made using the more modern, efficient
system of the 'Coffey', or 'Patent' still, which works
continuously rather than in batches. It is therefore cheaper and quicker to
produce grain whisky than it is to produce malt whisky.
Blended Whisky
Most whisky drunk across the world is blended whisky. Famous
Grouse, Bells, Teachers, Whyte and Mackay and Johnnie Walker are a few of the
most famous names. The whisky blender will use a base of perhaps 50%-60% grain
whisky then add a
combination of malt whiskies from several malt whisky
distilleries. It allows the blender to combine different elements of various
whiskies together to create a flavour he is looking for. While blends tend to
be viewed as being inferior in quality to single malts,
there are some excellent blended whiskies available that should
not be ignored.
Age
An often recognised mark of a whisky is its age. Marketing men
use the age of an older whisky as a badge that somehow indicates its quality.
What it is more likely to indicate is the effort spent in making it (time) and
the rarity value that it holds however. 12 year
olds will sometimes be chosen over an 18 year old, while in
other cases, a 25 year old might have flavours and qualities that its younger
counterparts cannot get close to. Whether the older the whisky is automatically
better varies from one whisky to the next,
depending on the individual qualities of each whisky and the way
that they were made, before being bottled. On the whole, it's best not to make
the mistake of assuming that older whiskies are always better.
Vintage
The year that the cask has been filled is increasingly being
seen on packaging, so that you know what you year the whisky in the bottled was
produced. Macallan Gran Reserva, the Classic Malts Distillers Edition bottlings
and all single cask bottlings and
many others display the vintage.
Cask Strength/Regular ABV
Before most whiskies are bottled, water is added to bring the
alcohol content down to a level where it can be drunk without inflicting pain
on yourself. Just try drinking a cask strength malt at around 60% ABV (alcohol
by volume) and see for yourself! As a result,
most whiskies are bottled at around 40% or 43% ABV. Some
whiskies are bottled at cask strength, however. If you do buy a cask strength
whisky, it will tend to be more expensive, to reflect the increased volume of
whisky there will be once it is watered
down.
Chill-filtration
Before being bottled, most whisky is chill-filtered. This process
involves (as the name suggests) cooling the whisky and straining out trace
elements. The result is that no sediment or particles can then find their way
into the bottle. Also, whisky will naturally
go cloudy when water is added (particularly as the alcohol
volume drops below 46% ABV). Chill-filtration prevents this clouding. By
removing these trace elements, you may end up with a whisky that is easier on
the eye, but you also lose some of the
flavours of the whisky. As a result, many single cask bottlings
available are non chillfiltered and some distilleries have moved over to using
no chill-filtration at all, such as Ardbeg.
Volume
The standard size of whisky bottling is 0.7 of a litre, or 70cl
in the UK. Half sizes at 35cl are also produced as are 5cl miniatures by most
distilleries. More unusual sizes you will find are 20cl, 50cl, 75cl 1 litre and
2 litres amongst others.
Single/Double Matured
All Scotch must be matured in oak casks for a minimum of three
years. Using casks made from newly cut oak is not an option however. New casks
give off strong woody flavours that can ruin the flavour of whisky. Therefore
the casks used are 'second hand',
most having been used to store either sherry or bourbon first
for a good period of time. In some cases, the distillery will buy the wood that
is used to make the casks, then ‘rent’ the casks to bourbon or sherry producers
before taking them back, the casks having spent
the first stage of their lives with bourbon or sherry maturing
within them. Glenmorangie are one of the companies who do just this in order to
ensure that they achieve the level of quality they are looking for in their
casks. A whisky may sit in the cask it was initially poured into for its
lifetime before being bottled. The life of a whisky may not end once it leaves
its first cask mind you. More
and more distilleries are now experimenting with casks that have
been used to hold other spirits as a second stage of the maturation process.
Casks that have once held chardonnay, port and madeira are just a few of the
options that distilleries have tried successfully.
Distillery Bottled/Independent bottled
Most bottles of malt that you find are bottled by the distillery
that created the whisky. There are also numerous independent bottlers,
including Royal Mile Whiskies, that will buy casks of whisky from a distillery
in order to bottle it themselves. The result is that as
each cask varies slightly, each individual bottling is slightly
different from the next, each having their own character. Other major independents
who we buy whisky from include Gordon & MacPhail, Signatory, Compass Box,
Murray McDavid, and Hart Brothers.
We feature whiskies from all of these independents on the site,
especially our own!
What is a single whisky?
A single whisky is the product of one particular distillery.
What is meant by saccharify?
To saccharify means to convert to sugar. In whisky distilling it
refers to the process which takes place during the malting and mash-tun stages
by which enzymes in the malt, referred
to as diastase, turn the starch in the cereals into sugar ready for the
fermenting action of the yeast.
What is diastase?
When conditions of temperature and moisture favour germination,
the embryo and associated parts of the barley grain secrete a mixture of
enzymes commonly known as diastase. These act to modify and make soluble the
starch in the barley, thus preparing
it for conversion at a later stage to maltose.
What is wort?
Wort is the liquid drawn off the mash-tun in which the malted and
unmalted cereals have been mashed with warm water. Wort contains all the sugars
of the malt and certain secondary constituents. After cooling, it is passed to
the fermenting vats. In
Malt distilleries the cereals are all malted; in Grain
distilleries a proportion only is malted, the remainder being unmalted. In some
cases, Grain distilleries do not separate off wort, passing the complete mash
to the fermentation vessels.
What is wash?
The wort or mash technically becomes wash as soon as yeast is
added to start fermentation. However, the term is usually used to refer to the
liquid at the end of the fermentation. It is the wash which forms the raw
material of the first distillation in the Pot Still process and of the only
distillation in the Patent Still process.
What is the pot still distillation?
Malt Whisky is distilled twice - although a few distilleries may
undertake a third distillation - in Pot Stills which resemble huge copper
kettles. The spirit is driven off from the fermented liquid as a vapour and
then condensed back to a liquid. In the first distillation the fermented
liquid, or wash, is put into the Wash Still, which is heated either directly by
fire or by steam-heated coils. At this stage the wash contains yeast, crude
alcohol, some unfermentable matter and the by-products of fermentation. During
the process of boiling the wash, changes take place in its constituents which
are vital to the flavour and character of the whisky. As the wash boils,
vapours pass up the neck of the still and then pass through a watercooled condenser
or a worm, a coiled copper pipe of decreasing diameter nclosed in a water jacket through which cold
water circulates. This condenses the vapours and the resulting distillate,
known as low wines, is
collected for re-distilling. The liquor remaining in the Wash
Still is known as pot ale or burnt ale and is usually treated and converted
into distillers’ solubles for animal feed. The low wines are distilled again in
the Spirit Still, similar in appearance and construction to the Wash Still but
smaller because the bulk of liquid to be dealt with is less. Three fractions
are obtained from the distillation in the Spirit Still. The first is termed
foreshots, the second constitutes the potable spirit, and the third is called
feints. The foreshots and feints are returned to the process and redistilled in
the Spirit Still with the succeeding charge of low wines. The residue in the
still, called spent lees, is run to waste. In the case of the Spirit Still, the
design of the still, the height of the head (or top) of the still and the angle
of the wide-diameter pipe or lyne arm, connecting the head to the condensing
unit, are all very important and have an effect on the distillate. The Pot
Still has changed little in general design over the centuries.
What is patent still distillation?
Unlike Malt Whisky, Grain Whisky is distilled in a continuous
operation in a Patent Still. This is sometimes known as the Coffey Still, after
Aeneas Coffey, who developed it in 1831. Steam is fed into the base of the
analyser and hot wash into the top. As the two meet on the surface of the
perforated plates, the wash boils and a mixture of alcohol vapours and
uncondensed steam rises to the top of the column. The spent wash runs down and is
led off from the base. The hot vapours enter the rectifier at the base and as
they rise through the chambers they partially condense on the sections of a
long coil through which wash is flowing. The spirit vapour condenses at the top
of the rectifier and is run off through a watercooled condenser to the spirit
safe and on to the spirit receiver. Once the spirit begins
to be collected it runs continuously until the end of
distillation. Because of the rectifying element present in this process the
distillate is generally lighter in aroma than most Malt Whiskies. It
consequently has a milder character and requires less time to mature.
What is the worm?
The worm and its surrounding bath of cold running water, or
worm-tub, form together the condenser unit of the Pot Still process of
manufacture. The worm itself is a coiled copper tube of decreasing diameter
attached by the lyne arm to the head of the Pot Still and kept continuously
cold by running water. In it the vapours from the still condense. Fed by the
still, it in turn feeds the receiving vessel with the condensed distillate. The
worm is being replaced gradually by the more modern tubular condenser.
What are low wines?
This is the name given to the product of the first distillation in
the Pot Still process of manufacture. It is the distillate derived from the
wash and contains all the alcohol and secondary constituents and some water. It
forms the raw material of the second distillation, which is carried out in the
Spirit Still. The feints and foreshots are added to the low wines when the
Spirit Still is charged.
What is pot ale?
Pot ale, alternatively burnt ale, is the liquor left in the Wash
Still after the first distillation in the Pot Still process. It is the residue
of the wash after the extraction by distillation of the low wines.
IV.BRANDY
A. ARMANAC
HISTORY OF BRANDY
The origins of brandy are unclear, and tied to the
development of distillation. Concentrated alcoholic beverages were known in
ancient Greece and Rome and may have a history going back to ancient Babylon.
Brandy as it is known today, first 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 the wine easier for merchants to
transport. 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 riginal wine.
ARMAGNAC
Armagnac, the region of
France, has given its name to its distinctive kind of brandy or eau de vie,
made of the same grapes as Cognac and undergoing the same aging in oak barrels,
but without double distillation. Armagnac production is overseen by a Bureau
National Interprofessionel de l'Armagnac
(BNIA). Armagnac is the only true
rival to Cognac for recognition as the finest producer of
brandy in the world. Along with Cognac and Jerez in Spain, it is
one of only three officially demarcated brandy regions in Europe.
Its quantity of production is significantly lower than that of the
Cognac region; for every six bottles of Armagnac sold around the world there
are one hundred bottles of cognac sold. Armagnac has been making brandy for
around 200 years longer than Cognac.
Geography
The Armagnac region lies between the Adour and Garonne rivers in
the foothills of the Pyrenees. A part of this historical region is permitted to
grow the grapes that are used in the manufacture of brandy that may be labelled
with the Armagnac name. This area was
officially demarcated when Armagnac was granted AOC status in
1936. The official production area is divided into three districts which lie in
the departments of Gers, Landes and Lot-et-Garonne. These are:
• Bas Armagnac - the largest
area of production
• Tenarèze
• Haut Armagnac
Each of these areas is controlled by separate appellation
regulations. Although the term bas means "lower" in French,
the best armagnacs are principally produced in Bas Armagnac.
Production
The region contains 40,000 acres of grape-producing vines.
The production of Armagnac differs in several ways from that of
Cognac. Armagnac is only distilled once and at a lower temperature to Cognac,
meaning that the former retains more of the fruit character, whereas Cognac's
second distillation results in greater
balance. Armagnacs are aged for longer periods than Cognac, though
this has little impact on the grape once it has been distilled. Armagnac is
aged in black oak giving them darker characteristics than Cognac.
Aging Requirements for Armagnac are
• Three star — 2 years
• VS — 3 years
• VO, VSOP or Reserve ADC — 5
years
• Extra, XO, Napoleon or
Vieille Reserve — 6 years
• Hors d’Age — 10 years
Grapes
Ten different varieties of grape are authorised for use in the
production of Armagnac. Of these, four form the principal part:
• Ugni Blanc
• Folle Blanche
• Baco 22A
• Colombard
The remaining varieties include Jurançon and Picquepoul.
Producers
The main producers of Armagnac are:
• Sempe
• Larressingle
• De Montal
• Cerbios
• B. Gelas
• Samalens
• Darroze
• Laberdolive
• Marquis de Caussade
Janneau
B. BRANDY
The word Brandy comes from the Dutch word brandewijn, ("burnt
wine"), which is how the straightforward Dutch traders who introduced it
to Northern Europe from Southern France and Spain in the 16th century described
wine that had been "burnt," or boiled, in order to distill it. The
origins of Brandy can be traced back to the expanding Moslem Mediterranean
states in the 7th and 8th centuries. Arab alchemists experimented with distilling
grapes and other fruits in order to make medicinal spirits. Their knowledge and
techniques soon spread beyond the borders of Islam, with grape Brandy
production appearing in Spain and probably Ireland (via missionary monks) by
the end of the 8th century. Brandy, in its broadest definition, is a
spirit made from fruit juice or fruit pulp
and skin. More specifically, it is broken down into three basic
groupings. Grape Brandy is Brandy distilled from fermented grape juice or
crushed but not pressed grape pulp and skin. This spirit is aged in wooden
casks (usually oak) which colors it, mellows the palate, and adds additional
aromas and flavors. Pomace Brandy (Italian Grappa and French Marc are the
best-known examples) is
Brandy made from the pressed grape pulp, skins, and stems that
remain after the grapes are crushed and pressed to extract most of the juice
for wine. Pomace Brandies, which are usually minimally aged and seldom see
wood, are an acquired taste. They often tend to be
rather raw, although they can offer a fresh, fruity aroma of the
type of grape used, a characteristic that is lost in regular oak-aged Brandy. Fruit
Brandy is the default term for all Brandies that are made from fermenting fruit
other than grapes. It should not be confused with Fruit-Flavored Brandy, which
is grape Brandy that has been flavored with the extract of another fruit. Fruit
Brandies, except those made from berries, are generally distilled from fruit
wines. Berries tend to lack enough sugar to make a wine with ufficient alcohol for proper distillation, and
thus are soaked (macerated) in high-proof spirit to extract their flavor and
aroma. The extract is then distilled once at a low proof. Calvados, the Apple
Brandy from the Normandy region of Northwestern France, is probably the best
known type of Fruit Brandy. Eau-de-vie ("water of life") is the
default term in French for spirits in general, and specifically for colorless
fruit brandy, particularly from the Alsace region of France and from
California. Brandy, like Rum and Tequila, is an agricultural spirit. Unlike
grain spirits such as Whisky, Vodka, and Gin, which are made throughout the
year from grain that can be harvested and stored, Brandy is dependent on the
seasons, the ripening of the base fruit, and the production of the wine from
which it is made. Types of Brandies, originally at least, tended to be
location-specific. (Cognac, for example, is a town and region in France that
gave its name to the local Brandy.) Important Brandy-making regions,
particularly in Europe, further differentiate their local spirits by specifying
the types of grapes that can be used and the specific areas (appellation) in
which the grapes used for making the base wine can be grown.
C. FRENCH BRANDIES: COGNAC AND ARMANAC
Cognac is the best known type of Brandy in the world, a benchmark
by which most other Brandies are judged. The Cognac region is located on the
west-central Atlantic coast of rance, just north of Bordeaux, in the
departments of Charente and Charente-Maritime.
The region is further subdivided into six growing zones: Grande
Champagne, Petite Champagne, Bois Ordinaries, Borderies, Fins Bois, and Bons Bois. The first two of these regions produce the best Cognac and will
frequently be so designated on bottle labels.
Cognacs labelled Fine Champagne are a blend of Petite and Grande
Champagne. The primary grapes used in making Cognac are Ugni Blanc, Folle
Blanche, and Colombard. The wines made from these grapes are thin, tart, and
low in alcohol; poor characteristics
for table wines, but oddly enough, perfect for making Brandy.
Cognac is double distilled in pot stills and then aged in casks made from
Limousin or Troncais oak. All Cognacs start out in new oak to mellow the fiery
spirit and give them color. Batches that are
chosen for long-term aging are, after a few years, transferred to
used, or "seasoned," casks that impart less of the oak flavor notes
while the Brandy matures. Virtually all Cognacs are a blend of Brandies from
different vintages, and frequently, different growing zones. Even those from
single vineyards or distilleries will be a mix of Brandies from different
casks. As in Champagne, the production of local vineyards is sold to Cognac
houses, each of which stores and ages Cognacs from different suppliers
and then employs master blende s to draw from these disparate
Brandies to create continuity in the house blends. Because there are no age
statements on Cognacs, the industry has adopted some generally accepted terms
to differentiate Cognacs. It is important to note that these terms have no
legal status, and each Cognac shipper uses them according to his own criteria.
V.S./V.S.P./Three Star: (V.S., very superior; V.S.P., very superior pale) A
minimum of two years aging in a cask, although the industry average is four to
five years. V.S.O.P.: (very superior old pale) A minimum of four years cask
aging for the youngest Cognac in the blend, with the industry average being
between 10 and 15 years.
D. X.O. / LUXURY
(X.O., extra old) A minimum of six years aging for the youngest
cognac in the blend, with the average age running 20 years or older. All Cognac
houses maintain inventories of old vintage Cognacs to use in blending these top
of the line brands. The oldest Cognacs are removed from their casks in time and
stored in glass demijohns (large jugs) to prevent further loss from evaporation
and to limit excessively woody and astringent flavors. Luxury Cognacs are the
very finest Cognacs of each individual Cognac house. Armagnac is the oldest
type of Brandy in France, with documented references to distillation dating
back to the early 15th century. The Armagnac region is located in the heart of
the ancient province of Gascony in the southwest corner of France. As in Cognac,
there are regional growing zones: Bas-Armagnac, Haut Armagnac, and Tenareze.
The primary grapes used in making Armagnac are likewise the Ugni Blanc, Folle
Blanche, and Colombard. But distillation takes place in the unique alembic Armagnacais,
a type of column still that is even more "inefficient" than a typical
Cognac pot still. The resulting brandy has a rustic, assertive character and
aroma that requires additional cask aging to mellow it out. The best Armagnacs
are aged in casks made from the local Monlezun oak. In recent years Limousin
and Troncais oak casks have been added to the mix of casks as suitable Monlezun
oak becomes harder to find. Most Armagnacs are blends, but unlike Cognac,
single vintages and single vineyard bottlings can be found. The categories of
Armagnac are generally the same as those of Cognac (V.S., V.S.O.P., X.O., etc.). Blended Armagnacs frequently have a greater percentage of older
vintages in their mix than comparable Cognacs, making them a better value for
the discerning buyer. Up until the 1970s, portable alembic Armagnacais mounted
on two-wheel carts were hauled among small vineyards in Armagnac by itinerant
distillers called bouillers de cru. These traveling stills, alas, have mostly
given way to larger fixed-in-place setups operated by farmer cooperatives and
individual operators. French Brandy is the catch-all designation for Brandy
produced from grapes grown in other regions. These Brandies are usually
distilled in column stills and aged in oak casks for varying periods of time.
They are frequently blended with wine, grape juice, oak flavorings, and other
Brandies, including Cognac, in order to smooth out the rough edges. Cognac-like
quality designations such as V.S.O.P. and Napoleon are frequently used, but have
no legal standing.
E. SPANISH BRANDIES
Brandy de Jerez is made by the Sherry houses centered around the
city of Jerez de la Frontera in the
southwest corner of Spain. Virtually all Brandy de Jerez; however, is made from
wines produced elsewhere in Spain -- primarily from the Airen grape in La
Mancha and Extremadura -- as the local Sherry grapes are too
valuable to divert into Brandy production. Nowadays most of the distilling is
likewise done elsewhere in Spain using column stills. It is then shipped to
Jerez for aging in used Sherry casks in a solera
system similar to that used for Sherry wine. A solera is a series
of large casks (called butts), each holding a slightly older spirit than the
previous one beside it. When brandy is drawn off (racked) from the last butt
(no more than a third of the volume is removed) it is
replenished with brandy drawn from the next butt in line all the
way down the solera line to the first butt, where newly distilled brandy is
added. This system of racking the brandy through a series of casks blends
together a variety of vintages (some soleras have over 30
stages) and results in a speeding up of the maturation process. Basic
Brandy de Jerez Solera must age for a minimum of six months, Reserva for one year
and Gran Reserva for a minimum of three years. In practice, the best Reservas
and Gran Reservas are frequently aged for 12 to 15 years. The lush, slightly
sweet and fruity notes to be found in Brandy de Jerez come not only from aging
in Sherry casks, but also from the judicious use of fruit-based flavor
concentrates and oak essence (boise). Penedès Brandy comes from the Penedès
region of Catalonia in the northeast corner of Spain near Barcelona. Modeled
after the Cognacs of France and made from a mix of regional grapes and
locally-grown Ugni Blanc of Cognac, it is distilled in pot stills. One of the
two local producers (Torres) ages in soleras consisting of butts made from
French Limousin oak, whereas the other (Mascaro) ages in the standard
non-solera manner, but also in Limousin oak. The resulting Brandy is heartier
than Cognac, but leaner and drier than Brandy de Jerez.
F. ITALIAN BRANDIES
Italy has a long history of Brandy production dating back to at
least the 16th century, but unlike Spain or France there are no specific
Brandy-producing regions. Italian Brandies are made from regional wine grapes,
and most are produced in column stills, although
there are now a number of small artisanal producers using pot
stills. They are aged in oak for a minimum of one to two years, with six to
eight years being the industry average. Italian Brandies tend to be on the
light and delicate side with a touch of residual sweetness.
G. POMACE BRANDIES: GETTING TO GRIPS WITH GRAPPA
Italy produces a substantial amount of Grappa, both of the raw,
firewater variety and the more elegant, artisanal efforts that are made from
one designated grape type and frequently packaged in hand-blown bottles. Both
types of Grappa can be unaged or aged for a few years in old casks that will
tame the hard edge of the spirit without imparting much flavor or color. Marc
from France is produced in all of the nation’s wine-producing regions, but is
mostly consumed locally. Marc de gewürztraminer from Alsace is particularly
noteworthy because it retains some of the distinctive perfumed nose and spicy
character of the grape. California pomace Brandies from the United States are broadly
in the Italian style and are usually called Grappas, even when they are made
from non-Italian grape varieties. This is also true of the pomace Brandies from
Canada.
H. GERMAN BRANDIES
German monks were distilling Brandy by the 14th century and the
German distillers had organized their own guild as early as 1588. Yet almost
from the start, German Brandy (called weinbrand ) has been made from imported
wine rather than the more valuable local varieties. Most German Brandies are
produced in pot stills and must be aged for a minimum of six months in oak.
Brandies that have been aged in oak for at least one year are called uralt or
alter (meaning "older"). The best German Brandies are smooth, somewhat
lighter than Cognac, and finish with a touch of sweetness.
I. UNITED STATES BRANDIES
Brandy production in California dates back to the Spanish missions
in the late 18th and early 19th centuries. In the years following the Civil
War, Brandy became a major industry, with a substantial export trade to Europe
by the end of the century. For a time Leland Stanford, founder of Stanford
University, was the world’s largest brandy producer. Phylloxera and National
Prohibition almost shut down the industry in the 1920s. Repeal started things
up again, but as with the bourbon industry, the advent of World
War II resulted in the brandy producers further marking time. Soon
after the end of the war the industry commissioned the Department of
Viticulture and Oenology at the University of California at Davis to develop a
prototype "California-style" brandy. It had
a clean palate, was lighter in style than most European Brandies,
and had a flavor profile that made it a good mixer. Starting in the late 1940s,
the California brandy producers began to change over to this new style. Contemporary
California Brandies are made primarily in column stills from table grape varieties
such as the Thompson Seedless and Flame Tokay, although a handful of small new-generation
Cognac-inspired pot distillers, such as Jepson and RMS, are using the classic
Ugni Blanc, Colombard, and Folle Blanche grapes. California Brandies are aged for
two to 12 years in used American oak (both Brandy and Bourbon casks) to limit woodiness
in the palate, although the pot distillers also use French oak. Several California
distillers, most notably Korbel, have utilized the Spanish solera method of maturing
their Brandy. California Brandies do not use quality designations such as V.S.O.P.
or stars. The more expensive brands will usually contain a percentage of older vintages
and pot-distilled Brandies in the blend.
J. LATIN AMERICA BRANDIES
In Mexico a surprising amount of wine is made, but it is little
known outside of the country because most of it is used for Brandy production.
Mexican Brandies are made from a mix of grapes, including Thompson Seedless,
Palomino, and Ugni Blanc. Both column and pot stills are used in production
whereas the solera system is generally used
for aging. Brandy now outsells tequila and rum in Mexico. South American
Brandies are generally confined to their domestic markets. The best known type
is Pisco, a clear, raw Brandy from Peru and Chile that is made from Muscat grapes
and double-distilled in pot stills. The resulting Brandy has a perfumed
fragrance
and serves as the base for a variety of mixed drinks, including
the famous Pisco Sour.
K. OTHER BRANDIES FROM AROUND THE WORLD
Greece produces pot-distilled Brandies, many of which, such as the
well-known Metaxa, are flavored with Muscat wine, anise, or other spices.
Winemaking in Israel is a wellestablished tradition dating back thousands of
years. But Brandy production dates back
only to the 1880s when the French Jewish philanthropist Baron
Edmond de Rothschild established what has become the modern Israeli wine
industry along French lines. Israeli brandy is made in the manner of Cognac
from Colombard grapes, with distillation in both pot and column stills and
maturation in French Limousin oak casks. In the Caucasus region, along the
eastern shore of the Black Sea, the ancient nations of Georgia and Armenia draw
on monastic traditions to produce rich, intensely flavored pot still Brandies
both from local grapes and from such imported varieties as
Muscadine (from France), Sercial and Verdelho (most famously from Madeira).
South Africa has produced Brandies since the arrival of the first Dutch
settlers in the 17th century, but these early
spirits from the Cape Colony earned a reputation for being harsh
firewater (witblits, white lightning, was a typical nickname). The introduction
of modern production techniques and government regulations in the early 20th
century gradually led to an improvement in the quality of local Brandies.
Modern South African Brandies are made from Ugni Blanc, Colombard, Chenin
Blanc, and Palomino grapes, produced in both pot and column stills, and aged
for a minimum of three years in oak.
L. APPLE AND OTHER FRUIT BRANDIES
Normandy is one of the few regions in France that does not have a
substantial grape wine industry. Instead it is apple country, with a
substantial tradition of producing hard and sweet cider that in turn can be
distilled into an Apple Brandy known as Calvados. The local cider apples, which
tend to be small and tart, are closer in type to crab apples than to modern
table apples. This spirit has its own appellations, with the best brands coming
from Appellation Controlee Pays d’Auge near the Atlantic seaport of Deauville,
and the
rest in 10 adjacent regions that are designated Appellation
Reglementee. Most Pays d’Auge and some of the better Appellation Reglementee
are produced in pot stills. All varieties of Calvados are aged in oak casks for
a minimum of two years. Cognac-style
quality and age terms such as V.S.O.P. and Hors d’Age are
frequently used on labels, but have no legal meaning. In the United States,
Applejack, as Apple Brandy is called locally, is thought by many to be the
first spirit produced in the British colonies. This colonial tradition has
continued on the East Coast with the Laird’s Distillery in New Jersey
(established in 1780 and the oldest distillery in America). Apple Brandies that
are more like eau-de-vie are produced in California and Oregon. The
fruit-growing regions of the upper Rhine River are the prime eau-de-vie
production areas of Europe. The Black Forest region of Bavaria in Germany, and
Alsace in France, are known for their Cherry Brandies (Kir in France,
Kirschwasser in Germany), Raspberry Brandies (Framboise and Himbeergeist), and
Pear Brandies (Poire). Similar eaux-de-vies are now being produced in the
United States in California and Oregon.
Some Plum Brandy is also made in these regions (Mirabelle from
France is an example), but the best known type of Plum Brandy is Slivovitz,
which is made from the small blue Sljiva plum throughout Eastern Europe and the
Balkans.
M. CALVADOS
Calvados is an apple brandy from the French région of Lower Normandy. Like most French wines, Calvados is governed by appellation
contrôlée regulations. The Appellation Calvados contrôlée area includes all of
the Calvados, Manche, and Orne départements and parts of Eure, Mayenne, Sarthe, and
Eure-et-Loir. The more restrictive Appellation
Calvados Pays d'Auge contrôlée area is limited to the east end of the département
of Calvados and a few adjoining districts. Calvados should be aged in oak for
several years before bottling. The phrases vieilli en chêne and vieilli en fûts de chêne
are indicators of this. The longer it is
aged, the smoother the drink becomes (up to a point; eventually the quality of
the drink will fall off). A half-bottle of twenty-year-old Calvados can easily
cost the same price as a normal-sized bottle of ten-year-old Calvados. 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, supposed to reawaken the appetite.
Cut brandy
Cut brandy is a liquor made of brandy and hard grain liquor. Sugar
is used to soften taste.
Grades
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 grainz liquor.
• 1 star, one third (1/3) of brandy
• 3 stars, three fourth (3/4) of brandy
N. COGNAC
Cognac, named after the town of Cognac in France, is a kind of
brandy, which must be produced in the region surrounding the town. The wine to
be distilled must be made from Folle Blanche, Ugni Blanc or Colombard grapes.
It must be distilled twice in copper pot stills and aged at least 2 1/2 years
in oak barrels in order to be called "cognac". A related drink
produced in another region is Armagnac.
Producing region and legal definitions
The region of Cognac, divided up into six growth areas, or crus
(singular cru), covers the department of Charente-Maritime, a large part of the
Charente and a few areas in Deux- Sèvres and the Dordogne. The six crus are, in
order of decreasing appreciation of the Cognacs coming from them: Grande Champagne,
Petite Champagne, Borderies, Fins Bois, Bons Bois, and Bois Ordinaires. A cognac made from just the first two of these crus (with at least
50 percent from Grande Champagne) is called "Fine Champagne" cognac,
although no cognac has anything to do with the sparkling wine Champagne.
("Champagne" coming in both cases from old words alluding to
agricultural fields.) If a brandy is produced that fails to meet any of the
strict criteria set down by the "governing body" of cognac, the BNIC
– Bureau National Interprofessionel du Cognac – it may not be called cognac,
nor sold as such.
A Cognac Pot Still
Map of the Cognac region
• It must be produced within the delimited region, from wine using
certain grape varieties;
• It must be obtained through double distillation, in typical
copper Charentais stills;
• It must age in oak barrels, which give it its color and part of
its taste.
Many of the cognac producers in the town allow visitors to taste
their product; the bigger companies have guided tours.
Process of fabrication
Cognac is made from eaux-de-vie (literally, "water of
life") produced by doubly distilling the white wines produced in any of
the growth areas. The wine is a very dry, acidic, thin wine, not really
suitable for drinking, but excellent for distillation. It may only be made from
a strict list of grape varieties. Distillation takes place in traditionally shaped
Charentais copper stills, the design and dimensions of which are also
controlled. Two distillations must be carried out; the resulting eau-de-vie is
a colourless spirit of
about 70 percent alcohol. Cognac may not be sold to the public, or
indeed called 'Cognac' until it has been aged for at least two years, counting
from the end of the period of distillation (1 following the year the grapes were harvested).
During the aging, a large percentage of the alcohol (and water) in the
eaux-de-vie evaporates through the porous oak barrels. This is termed locally
the "part des anges", or angels' share, a phrase also used in Scotch
Whisky production. A black fungus, Torula compniacensis richon, thrives on the
alcoholic vapours and normally grows on the walls of the aging cellars. The
final product is diluted to 40 percent alcohol content (80 proof). The age of
the cognac is shown as that of the youngest eau-de-vie used in the blend. The blend
is usually of different ages and from different local areas. This blending, or marriage,
of different eaux-de-vie is important to obtain a complexity of flavours absent
from an eau-de-vie from a single distillery or vineyard. Each
cognac house has a master taster (maître de chai) who is responsible for
creating this delicate blend of spirits, so that the cognac produced by a
company today will taste exactly the same as a cognac produced by that same
company 50 years ago, or in 50 years' time. In this respect it may be seen to
be similar to a blended whisky or non-vintage Champagne, which also rely on blending
to achieve a consistent brand flavour.
Grades include
• VS (Very Special) or *** (three stars), where the youngest
brandy is stored at least two years in cask.
• VSOP (Very Superior Old Pale), Réserve, where the youngest
brandy is stored at least four years in cask.
• XO (Extra Old), Napoléon, Hors d'Age, where the youngest brandy
is stored at least seven years in cask.
Each cognac house also produces its own premium-level cognac.
These include:
• Louis XIII by Rémy Martin is composed of more than 1,200 of the
finest eaux-de-vie aged between 40 years and a century in very old Limousin oak
barrels.
• Richard Hennessy - produced by Hennessy, 'Richard' is a blend of
over 100 eaux-devie aged up to 200 years. It is sold in a Baccarrat crystal
blackman and is named after the founder of the company.
• L'Esprit de Courvoisier -
Courvoisier's leading cognac, presented in a hand-cut Lalique decanter, blended
from eaux-de-vie up to 200 years old, and individually numbered.
Brands include
• Braastad
• Courvoisier
• Hennessy
• Martell
• Rémy Martin
• Hine
• Meukow
Cognac is mainly sold by trading houses. Some of them were founded
centuries ago, and still rule the market today.
• Bache-Gabrielsen
• Camus
• Courvoisier (Owned by Allied
Domecq)
• Delamain
• Hennessy (owned by LVMH)
• Hine
• Martell
• Rémy Martin
• Moyet
• Otard
• Pierre Ferrand
• Renault
• Meukow
• Birkedal Hartmann
O. RUM
Rum is a distilled
beverage made from sugarcane by-products such as molasses and sugarcane juice
by a process of fermentation and distillation. The distillate, a clear liquid,
is then usually aged in oak and other casks. While there are rum producers in places
such as Australia, India, Reunion Island, and elsewhere around the world, the majority
of rum production occurs in and around the Caribbean and along the Demerara river
in South America. Some major rum brands include Bacardi, Barbancourt, Brugal, Captain
Morgan, Appleton Estate, Havana Club, Stroh, Matusalem, Mount Gay, Bundaberg,
Myers, Malibu Rum, Gosling's, Cruzan, Pusser's, Flor de Caña, Don Q, and Ron
Zacapa Centenario. "Overproof" rums, such as Wray and Nephew, contain
a higher alcohol content. Rum is produced in a variety of styles. Light rums
are commonly used in mixed drinks, while golden and dark rums are appropriate
for use in cooking as well as cocktails. Premium brands of rum are also
available that are made to be consumed neat or on the rocks. Rum plays a part
in the culture of most islands of the West Indies, and has famous associations
with the British Royal Navy and piracy. Rum has also served as a popular medium
of exchange that helped to promote slavery along with providing economic instigation
for Australia's Rum Rebellion and the American Revolution.
Origins of the name
The origin of the word rum is unclear. A common claim is
that the name was derived from rumbullion meaning "a great tumult
or uproar". Another claim is that the name is from the large drinking
glasses used by Dutch seamen known as rummers, from the Dutch word roemer,
a drinking glass. Other options include contractions of the words saccharum,
Latin for sugar, or arôme, French for aroma. Regardless of the original source,
the name had come into common use by May 1657 when the General Court of assachusetts made illegal the sale of strong
liquor "whether known by the name of rumme, strong water, wine, brandy,
etc., In current usage, the name used for a rum is often based on the rum's
place of origin. For rums from Spanish-speaking locales the word ron is
used. A ron añejo indicates a rum that has been significantly aged and
is often used for premium products. Rhum is the term used for rums from
French-speaking locales, while rhum vieux is an aged French rum that
meets several other requirements. Some of the many other names for rum are Nelson's
Blood, Kill-Devil, Demon Water, Pirate's Drink, Navy
Neaters, and Barbados water. A version of rum from Newfoundland is
referred to by the name Screech, while some low-grade West Indies rums
are called tafia.
History
Origins
The precursors to rum date back to antiquity. Development of
fermented drinks produced from sugarcane juice is believed to have first
occurred either in ancient India or China, and spread from there. An example of
such an early drink is brum. Produced by the Malay people, brum dates
back thousands of years. Marco Polo also recorded a 14th-century account of a
"very good wine of sugar" that was offered to him in what is modern-day
Iran. The first distillation of rum took place on the sugarcane plantations of
the Caribbean in
the 17th century. Plantation slaves first discovered that
molasses, a by-product of the sugar refining process, fermented into alcohol.
Later, distillation of these alcoholic byproducts concentrated the alcohol and
removed impurities, producing the first true rums. Tradition suggests that rum
first originated on the island of Barbados. Regardless of its initial source,
early Caribbean rums were not known for high quality. A 1651 document from
Barbados stated "The chief fuddling they make in the island is Rumbullion,
alias
Kill-Divil, and this is made of sugar canes distilled, a hot, hellish, and terrible
liquor".
Colonial America
After rum's development in the Caribbean, the drink's popularity
spread to Colonial America. To support the demand for the drink, the first rum
distillery in the colonies was set up in 1664 on current day Staten Island.
Boston, Massachusetts had a distillery three years later. The manufacture of
rum became early Colonial New England's largest and most prosperous industry.
The rum produced there was quite popular, and was even considered the best in
the world during much of the 18th century. Rhode Island rum even joined gold as
an accepted currency in Europe for a period of time. Estimates of rum
consumption in the American colonies before the American Revolutionary War had every
man, woman, or child drinking an average of 3 Imperial gallons (13.5 liters) of
rum each year.
To support this demand for the molasses to produce rum, along with
the increasing demand for sugar in Europe during the 17th and 18th centuries, a
labor source to work the sugar plantations in the Caribbean was needed. A
triangular trade was established between Africa, the Caribbean, and the
colonies to help support this need. The circular exchange of slaves, molasses,
and rum was quite profitable, and the disruption to the trade caused by the
Sugar Act in 1764 may have even helped cause the American revolution.
The popularity of rum continued after the American Revolution with
George Washington insisting on a barrel of Barbados rum at his 1789
inauguration. Eventually the restrictions on rum from the British islands of
the Caribbean combined with the development of American whiskey led to a
decline in the drink's popularity.
Naval rum
Rum's association with piracy began with English privateers
trading on the valuable commodity. As some of the privateers became pirates and
buccaneers, their fondness for rum remained, the association between the two
only being strengthened by literary works such as Robert Louis Stevenson's Treasure
Island. The association of rum with the British Royal Navy began in 1655
when the British fleet captured the island of Jamaica. With the availability of
domestically produced rum, the British changed the daily ration of liquor given
to seamen from French brandy to rum. While the ration was originally given
neat, or mixed with lemon juice, the practice of
watering down the rum began around 1740. To help minimize the
effect of the alcohol on his sailors, Admiral Edward Vernon directed that the
rum ration be watered down before being issued. In honor of the grogram cloak
the Admiral wore in rough weather,
the mixture of water and rum became known as grog. The
Royal Navy continued to give its sailors a daily rum ration, known as a
"tot," until the practice was abolished after July 31, 1970. A story
involving naval rum is that following his victory at the Battle of Trafalgar, Horatio
Nelson's body was preserved in a cask of rum to allow transport back to England.
Upon arrival, however, the cask was opened and found to be empty of rum. The
pickled body was removed and, upon inspection, it was discovered that the
sailors
had drilled a hole in the bottom of the cask and drank all the
rum, in the process drinking Nelson's blood. Thus, this tale serves as a basis
for the term Nelson's Blood being used to describe rum. The details of
the story are disputed, with some historians claiming the
term originated instead from a toast to Admiral Nelson.
Colonial Australia
Rum became an important trade good in the early period of the
colony of New South Wales. The value of rum was based upon the lack of coinage
among the population of the colony, and due to the drink's ability to allow its
consumer to temporarily forget about the lack of creature comforts available in
the new colony. The value of rum was such that convict settlers could be
induced to work the lands owned by officers of the New South Wales Corps. Due
to rum's popularity among the settlers, the colony gained a reputation for
drunkenness even though their alcohol consumption was less than levels commonly
consumed in England at the time. When William Bligh became governor of the
colony in 1806, he attempted to remedy the perceived problem with drunkenness
by outlawing the use of rum as a medium of exchange. In response to this action,
and several others, the New South Wales Corps marched, with fixed bayonets, to
Government House and placed Bligh under arrest. The mutineers continued to
control the colony until the arrival of Governor Lachlan Macquarie in 1810.
Caribbean light rum
Until the second half of the 19th century all rums were heavy or
dark rums that were considered appropriate for the working poor, unlike the
refined double-distilled spirits of Europe. In order to expand the market for
rum, the Spanish Royal Development Board offered a prize to anyone who could
improve the rum making process. This resulted in many refinements in the
process which greatly improved the quality of rum. One of the most important
figures in this development process was Don Facundo Bacardi Masso,
who moved from Spain to Santiago de Cuba in 1843. Don Facundo's
experiments with distillation techniques, charcoal filtering, cultivating of
specialized yeast strains, and aging with American oak casks helped to produce
a smoother and mellower drink typical
of modern light rums. It was with this new rum that Don Facundo
founded Bacardí y Compañía in 1862.
Categorization
Dividing rum into meaningful groupings is complicated by the fact
that there is no single standard for what constitutes rum. Instead rum is
defined by the varying rules and laws of the nations that produce the spirit.
The differences in definitions include issues such
as spirit proof, minimum aging, and even naming standards. Examples
of the differences in proof is Colombia, requiring their rum possess a minimum
alcohol content of 50 ABV, while Chile and Venezuela require only a minimum of
40 ABV. Mexico requires rum be aged a minimum of 8 months, the Dominican
Republic and Panama requires one year, and Venezuela requires two years. Naming
standards also vary, Nicarag a has white - ron blanco, lite, silver - ron
plata, gold and dark - black label, gran reserva and the
world famous centenario, with Argentina defining rums as white, gold,
light, and extra light. Barbados uses the terms white, overproof,
and matured, while the United States defines rum, rum liqueur,
and flavored rum. World famous Ron Flor de Caña, produces several types
of rum from its base in Nicaragua. Despite these differences in standards and
nomenclature, the following divisions are provided to help show the wide
variety of rums that are produced.
Regional Variations
Within the Caribbean, each island or production area has a unique
style. For the most part, these styles can be grouped by the language that is
traditionally spoken. Due to the overwhelming influence of Puerto Rican rum,
most rum consumed in the United States
is produced in the Spanish-speaking style. · Spanish-speaking
islands traditionally produce light rums with a fairly clean taste. Rums
from Cuba, Puerto Rico and Dominican Republic are typical of this style. Also under
this category the rum produced in Nicaragua can be included, it is a
slow-aging, color intesifying, aromatic and flavorsome rum. Nicaragua in fact,
produces some of the best rum in the whole world,. Its world renowned Ron Flor
de Caña is gaining wide popularity among consumers in the United States. · English-speaking
islands are known for darker rums with a fuller taste that retains a greater
amount of the underlying molasses flavor. Rums from Jamaica, Bermuda, and the
Demerara region are typical of this style. · French-speaking islands are
best known for their agricultural rums (rhum agricole). these rums, being produced exclusively from
sugarcane juice, retain a greater amount of the original flavor of the
sugarcane. Rums from Guadeloupe, Haïti and Martinique are typical of this
style.
Cachaça is a spirit similar to rum that is produced in Brazil. The
Indonesian spirit Batavia Arrack, or Arrak, is a spirit similar
to rum that includes rice in its production. Mexico produces a number of brands
of light and dark rum, as well as other less expensive flavored and unflavored
sugar cane based liquors, such as aguardiente de caña and charanda.
In some cases cane liquor is flavored with mezcal to produce a pseudo-tequila-like
drink. A spirit known as Aguardiente, distilled from molasses infused
with anise, with
additional sugarcane juice added after distillation, is produced
in Central America and northern South America.
Grades Example of dark,
gold, and light rums.
The grades and variations used to describe rum depend on the
location that a rum was produced. Despite these variations the following terms
are frequently used to describe various types of rum:
Light Rums, also referred to as
light, silver, and white rums. In general, light rum has very
little flavor aside from a general sweetness, and serves accordingly as a base
for cocktails. Light rums are sometimes filtered after aging to remove any
color. Gold Rums, also called amber rums, are medium-bodied rums
which are generally aged. The rum can obtain its flavor through addition of
spices and caramel/color (a variation often sold as Spiced Rum), but
historically gains its darker color from aging in
wooden casks (typically oak).
Dark Rum, also known as black
rum, classes as a grade darker than gold rum. It is generally aged longer,
in heavily charred barrels. Dark rum has a much stronger flavor than either
light or gold rum, and hints of spices can be detected, along with a strong molasses
or caramel overtone. It is used to provide substance in rum drinks, as well as color.
In addition to uses in mixed drinks, dark rum is the type of rum most commonly used
in cooking. It was this type of rum immortalized in the song 'The Old Black
Rum' by the Newfoundland folk group Great Big Sea.
Flavored Rum: Some manufacturers
have begun to sell rums which they have infused with flavors of fruits such as
mango, orange, citrus, coconut, and limke which is a lime rum found in Sweden.
These serve to flavor similarly themed tropical drinks which
generally comprise less than 40% alcohol.
Overproof Rum is rum which is much
higher than the standard 40% alcohol. Most of these rums bear greater than 75%,
in fact, and preparations of 151 to 160 proof occur commonly.
Premium Rum: As with other
sipping spirits, such as Cognac and Scotch, a market exists for premium and
super-premium spirits. These are generally boutique brands which sell very aged
and carefully produced rums. They have more character and flavor than their
"mixing" counterparts, and are generally consumed without the
addition of other ingredients.
Production methodology
Unlike some other spirits, such as Cognac and Scotch, rum has no
defined production methods. Instead, rum production is based on traditional
styles that vary between locations and distillers.
Fermentation
Sugarcane is harvested to make sugarcane juice and molasses. Most
rum produced is made from molasses. Within the Caribbean, much of this molasses
is from Brazil.[ A notable exception is the French-speaking islands where sugarcane
juice is the preferred base ingredient. To the base ingredient yeast, and
potentially water, are added to start fermentation. While some rum producers
allow wild yeast to perform the fermentation, most use specific strains of yeast
to help provide a consistent taste and predictable fermentation time. Dunder,
the yeast-rich foam from previous fermentations, is the traditional yeast source
in Jamaica. "The yeast employed will determine the final taste and aroma profile,"
says Jamaican master blender Joy Spence. Distillers that make lighter rums, such
as Bacardi, prefer to use faster-working yeasts. Use of slower-working yeasts causes
more esters to accumulate during fermentation, allowing for a fuller-tasting
rum.
Distillation
As with all other aspects of rum production, there is no standard
method used for distillation. While some producers work in batches using pot
stills, most rum production is done using column still distillation.[25] Pot still output contains
more congeners than the output from column stills and thus produces a
fuller-tasting rum.[1]
Aging and blending
Many countries require that rum be aged for at least one year.
This aging is commonly performed in used bourbon casks,[25] but may also be performed in
stainless steel tanks or other types of wooden casks. Due to the tropical
climate common to most rumproducing
areas, rum matures at a much faster rate than is typical for
Scotch or Cognac. An indication of this faster rate is the angel's share, or
amount of product lost to evaporation. While products aged in France or
Scotland see about 2% loss each year, rum producers may see as much as 10%.[25] After aging, rum is normally
blended to ensure a consistent flavor. As part of this blending process, light
rums may be filtered to remove any color gained during aging. For darker rums,
caramel may be added to the rum to adjust the color of the final product.
In cuisine
Rum
Besides rum punch, cocktails such as the Cuba Libre and Daiquiri
have well-known stories of their invention in the Caribbean. Tiki culture in
the US helped expand rum's horizons with inventions such as the Mai Tai and
Zombie. Other well-known cocktails containing rum include the Piña Colada, a
drink made popular by Rupert Holmes' song "Escape (The Piña Colada
Song)",[27] and the Mojito. Cold-weather drinks made with rum include the Rum
toddy and Hot Buttered Rum.[28] In addition to these well-known cocktails, a number of local
specialties utilize rum. Examples of these local drinks include Bermuda's Dark
and Stormy (dark rum with ginger beer), and the Painkiller from the
British Virgin Islands.
Rum may also be used as a base in the manufacture of liqueurs. Spiced
Rum is made by infusing rum with a combination of spices. Another
combination is jagertee, a mixture of rum and black tea. Rum may also be used
in a number of cooked dishes. It may be used as a flavoring agent in items such
as rum balls or rum cakes. Rum is commonly used to macerate fruit used in
fruitcakes and is also used in marinades for some Caribbean dishes. Rum is also
used in the preparation of Bananas Foster and some hard sauces. Ti Punch is
short for "petit punch", little punch. This is a very traditional
drink in the French-speaking region of the Caribbean.
List of rum producers
Caribbean Rums
• Antigua: Antigua Distillery Ltd (Cavalier and English Harbor), Bambu Rum
• Barbados: Hanschell Inniss Ltd. (Cockspur Rum), Caribbean Spirit/Twelve Islands
Shipping Co (Malibu Rum), Mount Gay, R.L. Seale & Company Ltd.(Foursquare
Rum)
• Bermuda: Gosling Brothers Ltd. (Gosling's Rum)
• Cayman Islands: Tortuga Rum Company Ltd (Tortuga)
• Cuba: Havana Club
• Dominica Soca Rum
• Dominican Republic: Brugal, Bermudez, Barcelo (The Three B'S), Matusalem
• Grenada: Westerhall Plantation
• Haiti: Rhum Barbancourt
• Jamaica: Appleton Estate, Myers's, Estate Industries Ltd (Tia Maria)
• Martinique: Clement, DePaz, St. James
• Puerto Rico: Bacardi (part of American Whiskey Trail), Captain Morgan, Don Q, Ron
del Barrilito
• Trinidad and Tobago: Angostura Rums (Angostura 1824, Angostura 1919), Fernandes Vat 19
Gold Rum, Fernandes Vat 19 White Rum, Fernandes Forres Park Puncheon Rum, 10
Cane Rum
• US Virgin Islands: Virgin Islands Rum Industries, Inc (Cruzan)
• British Virgin Islands: Pusser's Ltd. (Pusser's)
Central/South American Rums
• Costa Rica: Ron Centenario
• Colombia : Ron Santa Fe, Ron Caldas
• Guatemala: Ron Zacapa Centenario, Ron Zacapa Centenario
XO, Ron Botran,
• Guyana (Demerera): El Dorado, Lemon Hart
• Nicaragua: Compañía Licorera de Nicaragua, S.A. (Flor de
Caña and Ron Plata)
• Panama: Carta Vieja, Varela Hermanos (Ron Abuelo, Ron
Cortez)
• Venezuela: Cacique, Ocumare, Pampero, Ron Santa Teresa
1796.
• Mexico: Porfidio
Rums from Other Areas
• Austria: Stroh, often considered a rum but, due to the addition of aroma,
is not.
• Australia: Bundaberg, Beenleigh
• Canada: Lamb's
• India: Old Monk
• Mauritius: Green Island
• Newfoundland: Newfoundland Screech, London Dock, Old Sam, & Cabot Tower
• Philippines: Tondeña, Tanduay
• Spain: Arehucas, Barceló
• Sweden: Träkumla
Puerto Rican rums:
• Bacardi
• Palo Viejo
• Don Q
• Licor 43
• Licor 86
• Ron Llave
• Castillo
• Ron del Barrilito
• El Barrilito
P. GIN
Gin is a spirit made from
the distillation of white grain spirit and juniper berries, which provide its distinctive
flavor. The taste of ordinary gin is very dry, and as such it is frequently
mixed with other beverages. It should not be confused with sloe gin, a sweet
liqueur traditionally made from sloes (the fruit of the
blackthorn) infused in gin. The most common style of gin, typically used for
mixed drinks, is "London dry gin", which refers not to brand, marque,
or origin, but to a distillation process. London dry gin is a high-proof
spirit, usually produced in a column still and redistilled after the botanicals
are added to the base spirit. In addition to juniper, it is usually made with a
small amount of citrus botanicals like lemon and bitter orange peel. Other
botanicals that may be used include anise, angelica root, orris root, licorice
root, cinnamon, coriander, and cassia bark. A well-made gin will be dry with a
smooth texture lacking in harshness. The flavor will be harmonious yet with a
crisp character with a pronounced juniper flavor. Other types of gin include
Jenever (Dutch gin), Plymouth gin, and Old Tom gin (said to approximate the
pot-distilled 18th century spirit). Compound gin is gin where the juniper flavoring is added to the neutral spirit and
there is no re-distillation.
History
Gin originated in the Netherlands in the 17th century. Its invention
is often credited to the physician Franciscus Sylvius. It spread to England
after the Glorious Revolution put a Dutchman on the British throne. Dutch gin,
known as jenever, is a distinctly different
drink from English-style gin; it is distilled with barley and
sometimes aged in wood, giving it a slight resemblance to whisky. chiedam, in South Holland, is famous for its jenever.
Jenever is produced in a pot still and is typically lower in alcohol and more
strongly flavoured than London gin. Hogarth's Gin Lane Gin became
very popular in England after the government allowed unlicensed gin production
and at the same time imposed a heavy duty on all imported spirits. This created
a market for poor-quality grain that was unfit for brewing beer, and thousands
of gin-shops sprang up all over England. By 1740 the production of gin had
increased to six times that of beer, and because of its cheapness it became
extremely popular with the poor. Of the 15,000 drinking establishments in
London, over half were gin-shops. Beer maintained a healthy reputation as it
was often safer to drink the brewed ale than unclean plain water. Gin, though,
was blamed for various social and medical problems, and it may have been a
factor in the high death rate that caused London's previously increasing population
to remain stable. The reputation of the two drinks was illustrated by William Hogarth
in his engravings Beer Street and Gin Lane (1751). This negative
reputation survives today in the English language, in terms like "gin-mills"
to describe disreputable bars or "gin-soaked" to refer to drunks, and
in the phrase "Mother's Ruin," a common
British name for gin. The Gin Act of 1736 imposed high taxes on
retailers but led to riots in the streets. The prohibitive duty was radually reduced and finally abolished in
1742. The Gin Act of 1751 was more successful, however. It forced distillers to
sell only to licensed retailers and brought gin-shops under the jurisdiction of
local magistrates. Gin in the 18th century was produced in pot stills, and was
somewhat sweeter than the London gin known today. In London in the early
eighteenth century, gin sold on the black market was prepared in illicit stills
(of which there were 1500 in 1726) and was often adulterated with turpentine and
sulphuric acid. The column still was invented in 1832, and the "London
dry" style was developed later in the 19th century. In tropical English
colonies, gin was used to mask the bitter flavour of quinine, a protection
against malaria, which was diluted in tonic water. This was the origin of
today's popular gin and tonic combination, even though quinine is no longer used
against malaria. Many other gin-based mixed drinks were invented, including the
martini. Secretly produced "bathtub gin" was a common drink in the
speakeasies of Prohibition-era America due to the relative simplicity of the
basic production methods. It remained popular as the basis of many cocktails
after the repeal of Prohibition. At the present time there are numerous types
and manufactures of gin, the most notable of which are listed below. Tanqueray
Ten has received several awards since its 2000 debut, including double gold
medals in 2004 and 2005 at the San Francisco Spirits Competition. Bombay
Sapphire is another premium gin that has won international awards since
debuting in 1992. In 2005, the Monde Selection in Brussels awarded South Gin
(made by Pacific Dawn Distillers of New Zealand) the "Grand Gold with Palm
Leaves," rating it the best gin in the world. The National Gin Museum is
in Hasselt, Belgium.
Common mixers for gin
· Vermouth - in a martini
· Tonic water - in a Gin and tonic
· Soda water - in a Gin Rickey
· Orange juice
· Orange soda
· Lemon juice
· Lime juice
· Grapefruit juice
· Ginger Ale or Ginger Beer
· Cranberry juice
· Milk for 'Gin Milk Punch'
· Kool-Aid
· Fresca
Cocktails with gin
· Martini
· Tin Roof
· Tom Collins
· Maiden's Prayer
· Salty Dog
· Singapore Sling
· Gimlet
· Gin and Tonic
· Pimm's N°1
· Punkdutch
· Apoica
· Orange Blossom
· Pink Gin
· Presbyterian
· Satan's Whiskers
Brands of gin
Premium / famous brands
· Aristocrat gin
· Beefeater - first produced in 1820
· Blackwood's Superior Nordic Vintage Dry Gin
· BOLS - Dutch jenever
· Bombay - distilled with eight botanicals
· Bombay Sapphire - distilled with ten botanicals
· Boodles
· Booth's - first produced in 1790 by Sir Felix Booth
· Broker's Premium London Dry Gin, 47%. Highly rated in tests.
· Burnett's Gin - based on a 1770 recipe by Sir Robert Burnett
· Calvert Gin
· Cork Dry Gin - Ireland's preferred brand
· Geek Gin
· Gilbey's Gin - inexpensive, low-qualty
· Ginebra San Miguel - has juniper berries as its main flavor,
produced by the company of the same name and is the largest-selling gin in the
world although it is mainly sold in the Philippines
· Gordon's
· Greenall's
· Hendrick's Gin - infused with cucumber, coriander, citrus peel
and rose petals
· McCormick Gin
· Martin Miller's Gin - London dry gin, with over eight botanicals
blended with icelandic spring water
· Phillips Dry Gin - English gin since 1963
· Plymouth - first distilled in 1793
· Seagram's Gin
· Silver Wolf Gin
· South Gin - triple distilled in New Zealand using nine
botanicals, two of which are native: manuka berries and kawa kawa leaves,
believed by the indigenous Māori people to offer medicinal properties
· Steinhäger
· Taaka - a London Dry Gin with a secret formula
· Tanqueray
· Tanqueray Ten
· Toojburn's Signature
· Whitley Neill London Dry Gin - premium gin containing two
African botanicals, the fruit of the Baobab tree, the "Tree of Life",
and the Cape Gooseberry
Other brands and variations
· Anchor Junipero Gin - produced in California by Anchor Steam
Brewery
· Bafferts Gin - Triple-distilled with four botanicals in England
· Barton Gin
· Bellringer Gin - 94.4 proof English gin
· Bols Gin
· Bombadier Military Gin
· Boodles British Gin - 90.4 proof gin
· Boomsma Jonge Genevere Gin
· Burnett's Crown Select Gin
· Caballito: Panama's finest export gin
· Cadenhead's Old Raj Gin - 110 proof gin containing a small
amount of saffron, which imparts a slight yellowish/greenish tint
· Citadelle - distilled with nineteen botanicals in France
· Cascade Mountain Gin - uses hand-picked wild juniper berries,
distilled in Oregon
· Damrak Amsterdam
· Dirty Olive - olive-flavored
· Fleischmann's Gin - Marketed as the original American gin, first
distilled in 1870
· Gilbey's London Dry Gin
· Gin Bulag - the Philippines' most famous choice of gin. Directly
translated as "Blind Gin," this concoction has been aptly named after
gin drunkards have been reported to lose their eyesight after three straight
days of gin insobriety.
· Gin Llave - Argentina's prime and extra-smooth concoction
· Gin Lubuski
· Gin Xoriguer - Minorcan local gin
· Ginebra San Miguel
· Gordon's London Gin - by appointment to Her Majesty Queen
Elizabeth II of Great Britain
· Hamptons Gin
· Juniper Green Organic Gin - first gin made from all organic
ingredients in England with four botanicals
· Leyden Dry Gin - distilled three times in small batches, twice
in column stills then in a pot still
· Mr. Boston
· Larios - from Spain
· Quintessential
· Sarticious Gin - Dutch style gin distilled in Santa Cruz,
California, orange and cilantro
· Smeets - Belgian brand, produce a great range of fruit flavoured
gins "Jenèvre de fruits" as well as their original
- South - New Zealand made gin, flavoured with juniper berries,
lemon, orange, coriander seeds, Angelica leaves, Orris, Gentian root, and two
New Zealand natives, Kawakawa leaves and Manuka berries
· Swordsman
· Uganda Waragi - popular triple distilled local Ugandan Gin Van
Gogh Gin - Dutch gin produced with ten botanicals in small batches. Triple distilled,
twice in column stills then in a traditional pot still
Q. VODKA
Vodka is typically a
colourless liquor, usually distilled from fermented grain. The word is a
diminutive form for "water" in various Slavic languages (voda, woda,
вода). Except for various types of flavorings, vodka consists of water and
alcohol (ethanol). It usually has an alcohol content ranging from 35% to 50% by
volume. The classic Russian vodka is 40% (80 proof). This can be attributed to
the Russian standards for vodka production introduced in 1894 by Alexander III
from research undertaken by the Russian chemist Dmitri Mendeleev. According to
the Vodka Museum in Moscow, Mendeleev found the perfect percentage to be 38,
but since spirits in his time were taxed on their strength the percentage was
rounded up to 40 to simplify the tax computation. At strengths less than this
vodka drunk neat (not mixed with other liquids) can taste 'watery' and above
this strength the taste of vodka can have more 'burn'. Under US Federal law, the
minimum alcohol strength of vodka is also 40% by volume, whilst in Europe the minimum
is 37.5% by volume.[citation needed] Although vodka is generally drunk neat in its Eastern European and
Scandinavian homeland, its growth in popularity elsewhere owes much to its
usefulness in cocktails and other mixed drinks, such as the Bloody Mary, the
Screwdriver, the Vodka Tonic, and the Vodka Martini.
Origin
The origins of vodka (and of its name) cannot be traced
definitively, but it is believed to have originated in the grain-growing region
that now embraces Belarus, Lithuania, Poland, Ukraine, and western Russia. It
also has a long tradition in Scandinavia. The word can be found in the Primary
Chronicle of Novgorod dating to 1533, where the term vodka is used in
the context of herbal alcoholic nctures.
A number of pharmaceutical lists contain the terms "vodka of bread
wine" (водка хлебного вина) and "vodka in half of bread wine"
(водка полу хлебного вина). As alcohol had long een used as a basis for
medicines, this implies that the term vodka is a noun derived from the verb vodit’,
razvodit’ (водить, разводить), "to dilute with water". Bread
wine was a spirit distilled from alcohol made from grain (as opposed to grape
wine) and hence "vodka of bread wine" would be a water dilution
of a distilled grain spirit. While the word could be found in manuscripts and
in lubok (лубок, pictures with text explaining the plot, a Russian
predecessor of the comic), it began to appear in Russian dictionaries in the
mid-19th century. Interestingly, peoples in the area of vodka's probable origin
have names for vodka with roots meaning "to burn": Polish: gorzałka;
Ukrainian: горілка, horilka; Belarusian: гарэлка, harelka;
Lithuanian: degtinė; Latvian: degvīns, šņabis; Swedish: brännvin;
in Russian during 17th and 18th century горящее вино (goryashchee
vino, "burning wine") was widely used.
History
For many centuries beverages contained little alcohol. It is
estimated that the maximum amount was about 16% as only this amount is
reachable by means of natural fermentation. The still allowing for distillation
– “the burning of wine” – was invented in
the 8th century. The process of distillation was kept secret for a
long time. The first description of a distilling apparatus comes from the 13th
century. The device was later described by a university professor in his
treatise about wine. To produce beverages containing 60% alcohol with the
device, the distillation process had to be repeated several times. The general
knowledge about distillation was being slowly developed until 1800, when Edward
Adam invented the process of rectification which removed its “bad taste”. Further
changes were made in 1817 by Johannes Pistorius, a German brewer, who built the
first machine which could produce a beverage containing 85% of alcohol in just
one distillation. In 1830 in Ireland designed an apparatus that could work
continuously and allowed for production of beverage containing almost 90% of
alcohol. A similar rectification machine, but working periodically, was for the
first time used in 1852 in a brewery in Saint Denis by Pierre Savalle. The
present-day distillation-rectification machines, designed in the 19th and 20th
centuries, are essentially modernized versions of those devices. Currently,
such machines can work continuously and produce beverages containing 95.6%
alcohol without any taste or smell. The process of distillation with still was
widely promoted throughout Europe by Dutch traders. In the 17th century they
also played a great role in exchanging the various types of alcohols such as
mead, wine, beer, and also the stronger ones such as rum, cognac,
whisky and vodka, between the countries of their origin.
Poland
In Poland, vodka has been produced since the early Middle Ages.
The first written record of vodka in Poland dates from 1405 in the Sandomierz
court registry. These early spirits
were used as medicines. Stefan Falimierz asserted in his 1534 works on herbs
that vodka could serve "to increase fertility and awaken lust." Wódka
lub Gałka (1614), by
Jerzy Potański, contains valuable information on the production of vodka. Jakub
Kazimierz Hawra, in his book Skład albo skarbiec znakomitych sekretów
(A Treasury of Excellent Secrets, Kraków, 1693), gave
detailed recipes for making vodka from rye. Some Polish vodka blends go back
centuries. Most notable are Żubrówka, from about the 16th century; Goldwasser,
from the early 17th; and aged Starka vodka, from the
16th. In the mid-17th century, the szlachta (nobility) were
granted a monopoly on Producing and selling vodka in their territories. This
privilege was a source of substantial profits. One of the most famous
distilleries of the aristocracy was established by Princess Lubomirska and
later operated by her grandson, Count Alfred Wojciech Potocki. The Vodka
Industry Museum, now housed at the headquarters of Count Potocki's distillery, has
an original document attesting that the distillery already existed in 1784.
Today it
operates as "Polmos Łańcut." Large-scale vodka
production began in Poland at the end of the 16th century, initially at Kraków,
whence spirits were exported to Silesia before 1550. Silesian cities also
bought vodka from Poznań, a city that in 1580 had 498 working spirits
distilleries. Soon, however, Gdańsk outpaced both these cities. In the 17th and
18th centuries, Polish vodka was
known in the Netherlands, Denmark, England, Russia, Germany, Austria, Hungary, Moldavia,
Ukraine and the Black Sea basin.
Early production methods were primitive. The beverage was usually
low-proof, and the distillation process had to be repeated several times (a
three-stage distillation process as
common). The first distillate was called "brantówka," the
second — "szumówka,"
the third — "okowita" (from "aqua vitae"),
which generally contained 70–80% alcohol by volume. Then the beverage was
watered down, yielding a simple vodka (30–35%), or a stronger one if the
watering was done using an alembic. The exact production methods
were described in 1768 by Jan Paweł Biretowski and in 1774 by Jan
Chryzostom Simon. The beginning of the 19th century inaugurated the production
of potato vodka, which immediately revolutionized the market. The end of the
18th century marked the start of the vodka industry in Poland. Vodkas produced
by szlachta and clergy became a mass product. The first industrial distillery
was opened in 1782 in Lwów by Jan Baczewski. He was soon followed
by Jakób Haberfeld, who in 1804 established a factory at Oświęcim, and by
Hartwig Kantorowicz (1823) at Poznań. The implementation of new technologies in
the second half of the 19th
century, which allowed the production of clear vodkas, contributed
to their success. The first rectification distillery was established in 1871.
In 1925 the production of clear vodkas was made a Polish government monopoly. After
World War II, all vodka distilleries were taken over by Poland's communist government.
During the 1980s, the sale of vodka was rationed. After the victory of the
Solidarity movement, all distilleries were privatized, leading to
an explosion of brands.
Russia
The "vodka belt" countries of central and eastern Europe
and Scandinavia are the historic home of vodka, and also have the highest vodka
consumption in the world A drink similar to modern vodka first appeared
probably sometime in the 15th–16th centuries.[citation needed] It
was not originally called vodka — instead, the term bread wine was
used. Until mid-18th century, it remained relatively low on alcohol content,
not exceeding 20% by volume. It was mostly sold in taverns and was quite
expensive: in 17th century, a keg (12 liters) of bread wine was estimated to
cost as much as one and a half or two cows. At the same time, the word vodka
was already in use, but it described herbal tinctures (similar to
absinthe), containing up to 75% of alcohol, and made for medicinal purposes.
The first written usage of the word vodka in an official
Russian document in its modern meaning is dated by the decree of Empress
Elizabeth of June 8, 1751, which regulated the ownership of vodka distilleries.
The taxes on vodka became a key element of
government finances in Tsarist Russia, providing at times up to
40% of state revenue. By the 1860s, due to the government policy of promoting
consumption of statemanufactured vodka, it became the drink of choice for many
Russians. In 1863, the government monopoly on vodka production was repealed,
causing prices to plummet and making vodka available even to low-income
citizens. By 1911, vodka comprised 89% of all alcohol consumed in Russia. This
level has fluctuated somewhat during the 20th century, but remained quite high
at all times. The most recent estimates put it at 70% (2001).
Ukraine
Horilka (Ukrainian: горілка) is the Ukrainian term for
"vodka". Horilka may also be used in a generic sense in the Ukrainian
language to mean moonshine, whisky or other strong spirits. Among East Slavic
peoples, the term horilka is used to streess the Ukrainian origin of a
vodka.[citation needed] A pertsivka or horilka z pertsem (pepper vodka) is a
vodka with whole fruits of capsicum put into the bottle, turning horilka into a
sort of bitters. Horilkas are also often made with honey, mint, or even milk[citation needed],
the latter not typical of vodkas of other origins. Some claim that horilka is
considered stronger and spicier than typical Russian vodka.
Today
Vodka is now one of the world's most popular spirits. It was
rarely drunk outside Europe before the 1950s, but its popularity spread to the
the Americas by way of post-war France. Pablo Picasso once said, "The
three most astonishing things in the past halfcentury were the blues, cubism,
and Polish vodka." By 1975, vodka sales in the United States overtook
those of bourbon, previously the most popular hard liquor and the native spirit
of that country. In the second half of the 20th century, vodka owed its
popularity in part to its reputation as an alcoholic beverage that "leaves
you breathless," as one ad put it —
no smell of liquor remaining detectable on the breath. According to The
Penguin Book of Spirits and Liqueurs, "Its low level of fusel oils and
congenerics — impurities that flavour spirits but that can contribute to the
after-effects of heavy consumption — led to its being considered among the
'safer' spirits, though not in terms of its powers of intoxication, which,
depending on strength, may be considerable." (Pamela Vandyke Price, armondsworth & New York: Penguin Books, 1980],
pp. 196ff.) Russian culinary author William Pokhlebkin compiled a history of
the production of vodka in Russia during the late 1970s as part of the Soviet
case in a trade dispute; this was later published as A History of Vodka.
Pokhlebkin claimed that while there was a wealth of publications about the
history of consumption and distribution of vodka, virtually nothing had been
written about vodka production. Among his assertions were that the word
"vodka" was used in popular speech in Russia considerably earlier
than the middle of the 18th century, but its meaning both before and during
that century differed from the present use, and for this reason the word did
not appear in print until the 1860s.
Production
Vodka may be distilled from any starch/sugar-rich plant matter; most
vodka today is produced from grains such as sorghum, corn, rye, or wheat. Among
grain vodkas, rye and wheat vodkas are generally considered superior. Some
vodka is made from potatoes, molasses, soybeans, grapes, sugar beets and
sometimes even byproducts of oil refining or wood pulp processing. In some
Central European countries like Poland some vodka is produced by just
fermenting a solution of crystal sugar and some salts for the yeast and
distilling this after a few weeks.[citation needed] Today
vodka is produced throughout the world, see List of vodkas.
Distilling and filtering
A common property of vodkas produced in the USA and Europe is the
extensive use of filtration prior to any
additional processing, such as the addition of flavourants. Filtering is
sometimes done in the still during distillation, as well as afterward, where
the distilled
vodka is filtered through charcoal and other media. This is
because under U.S. and European law vodka must not have any distinctive aroma,
character, colour or flavour. However, this is not the case in the traditional
vodka producing nations, so many distillers from these countries prefer to use
very accurate distillation but minimal filtering, thus preserving the unique
flavours and characteristics of their products. The "stillmaster" is
the person in charge of distilling the vodka and directing its filtration. When
done correctly, much of the "fore-shots" or "heads" and the
"tails" separated in distillation process are discarded. These
portions of the distillate contain
flavour compounds such as ethyl acetate and ethyl lactate (heads)
as well as the fusel oils (tails) that
alter the clean taste of vodka. Through numerous rounds of distillation, the taste
of the vodka is improved and its clarity is enhanced. In some distilled liquors
such
as rum and baijiu, some of the heads and tails are not removed in
order to give the liquor its unique flavour and mouth-feel. Proper distillation
and excluding some of the heads also removes methanol from vodka (and other
distilled liquors), which can be poisonous in larger amounts. Methanol is formed
when cellulose is fermented. This can be avoided by fermenting sugar with a high
quality Turbo Yeast, so little methanol is formed. A fermentation of sugar,
water, and Turbo Yeast will typically produce 1 ppm (one millionth) in the
mash. This is much less methanol than found in ordinary orange juice, and about
one twentieth of that found in commercial whisky and cognac. Repeated
distillation of vodka will make its ethanol level much higher than legally allowed.
Depending on the distillation method and the technique of the stillmaster, the final
filtered and distilled vodka may have as much as 95-96% ethanol. As such, most vodka
is diluted with water prior to bottling.
Flavouring
Apart from the alcoholic content, vodkas may be classified into
two main groups: clear vodkas and flavoured vodkas. From the
latter ones, one can separate bitter tinctures, such as Russian Yubileynaya
(anniversary vodka) and Pertsovka (pepper vodka). While most vodkas
are unflavoured, a wide variety of flavoured vodkas have long been produced in
traditional vodka-drinking areas, often as homemade recipes to improve vodka's
taste, or for medicinal purposes. Flavourings include red pepper, ginger,
various fruit flavours, vanilla, chocolate (without sweetener), and cinnamon.
Ukrainians produce a commercial vodka that includes St John's Wort. Poles and
Belarusians add the leaves of the local bison grass to produce Żubrówka (Polish)
and Zubrovka (Belarussian) vodka, with slightly sweet flavour and light
amber colour. In Ukraine and Russia, vodka flavoured with honey and pepper (Pertsovka,
in Russian, Z pertsem, in Ukrainian) is also very popular. In Poland, a
famous vodka containing honey is called krupnik. This tradition of flavouring
is also prevalent in the Nordic countries, where vodka seasoned with various
herbs, fruits and spices is the appropriate strong drink for all traditional
seasonal festivities, midsummer in particular. In Sweden alone there are some forty-odd
common varieties of herb-flavoured vodka (kryddat brännvin). In Poland
there is a separate category, nalewka, for vodka-based spirits with
fruit, root, flower, or herb extracts, which are often homemade or produced
commercially by small distilleries. Its alcohol content may vary from 15 to
75%. The Poles also make a very pure (95%, 190 proof) rectified spirit (Polish
language: spirytus rektyfikowany), which is used in a variety of ways.
Technically a form of vodka, it is sold in liquor stores, not pharmacies.
Similarly, the German market often carries German, Hungarian, Polish, and
Ukrainian-made varieties of vodka of 90 to 95% alcohol content (as well as
Stroh rum (a spiced rum) of the same potency). A Bulgarian vodka, Balkan 176°,
is 88% alcohol.
Other processing
Due to the high alcohol content of certain brands of vodka, it can
be stored in ice or a freezer without any crystallization of water. In
countries where alcohol levels are generally low (the USA for example, due to
alcohol taxation levels varying directly with alcohol content), individuals
sometimes increase the alcohol percentage by a form of freeze distillation.
This is done by placing the vodka in an open vessel (bowl, etc) in the freezer,
and then after it has reached a temperature below the freezing point of water, adding
one or more ice cubes, to which the free water within the vodka will
crystallize, leaving a higher alcohol concentration behind.
Vodka and the EU
Vodka producers in Finland, Poland and Sweden are campaigning for
EU legislation that will categorize only
spirits made from grain and potatoes as "Vodka" instead of any spirit
made from any ethyl alcohol (provided, for example, from apples and grapes).
This
proposition has provoked heavy criticism from south European
countries, which often distill used mash from wine-making into spirits
(although higher quality mash is usually distilled into some variety of pomace
brandy, lower-quality mash is better turned into a
neutral-flavoured spirits instead). Any drink then not made from
either grain or potatoes would then have to be labeled as "Spirit
Drinks" instead. The brands that would be affected if the law is passed
include:
· Cîroc
· Moskva Vodka
· Kirov Vodka
Health
Vodka consumed in sufficient amounts, as any alcoholic beverage, can
cause the dehydration, digestive irritation and other symptoms associated with
a hangover because these are inherent properties of ethanol, even if to a
lesser degree than the methanol, fusel oils, and other alcohols which are
absent in pure vodka. In some countries, black market vodka or
"bathtub" vodka is widespread, as it can be
produced easily to avoid taxation. However, severe poisoning,
blindness, or death can occur as a
result of impurities, notably ethanol
presence. [2]
Worldwide vodka brands
style Stolichnaya ("Capital"),
Russia
Evolution Vodka
POLAND
Solidarność
("Solidarity"),
Poland
Zodiac,
United
States
Absolut, Sweden
Ikon True
Russian Vodka
Monopolowa,
Poland's first
industrial vodka
distillery, founded
1782 by Jan
Baczewski
Żubrówka,
bison grass
vodka,
Poland
Finlandia, Finland
Wodka
Gorbatschow,
Germany
Chopin, Poland
Vor, Russia
Russkaya ("Russian"),
Soviet Union. This 1992
bottle is from postindependence
Belarus, but
retains the Soviet-
labeling and foil cap
Kaliningradskaya,
Russia
(Kaliningrad
Oblast)
Xellent,
Switzerland
(Xellent Swiss
Vodka)
Belvedere,
(Poland)
R. TEQUILA
INTRODUCTION
The brand "tequila" is controlled by the Mexican
government. Anybody interested in its production must comply with strict
regulations set forth by the Secretary of Economy (formerly Secretary of
Industry and Commerce) who has delegated authority upon the Tequila Regulatory
Council (Consejo Regulador del Tequila) CRT, a private non-profit organization
based in Guadalajara, Jalisco responsible for the regulation, verification, and
quality certification of tequila. The Council oversees every aspect of
production,
from agave cultivation to bottling and labeling in order to
guarantee consumers of the genuineness of the product. To ensure that tequila
is genuine, it must be produced according to the strict standard NOM-006-SCFI-1994
and must bear the official standard or NOM (Norma Oficial Mexicana) and the
Council's monogram "CRT" on the label. Premium Tequila must also have
the "100% Agave" markings on the label. Each approved tequila
distiller gets its own NOM that ensures that the product complies with the
official Denomonation of Origin.
History
The history of tequila began when the Spaniards arrived in Mexico
in the 16th Century. The Conquistadors brought the process of distillation with
them and when it reached the western Mexican town of Tequila the townspeople
were quick to put it to good use.
They knew that the blue agave plant contained sugars that could be
fermented, and very probably there was a fermented drink that the native
Indians would drink. By fermenting and distilling the sweet sap of the blue
agave plant, they produced liquor with a distinctive taste. For many years
tequila was a local liquor with relatively low demand. In the early 1980's the
famous Herradura Reposado was sold almost exclusively at the distillery in
Amatitán with few cases going to Mexico City. But then in the 90's it became
fashionable to sip tequila and production soared as new brands were introduced
to a growing and discriminating market. People began to demand more authentic
tequilas, particularly those made following artisan tradition and Premium Tequilas
made 100% with the sap of the blue agave. With the new millennium more brands
came into the market and tequila has become one of the top three best seller
liquors in the world. Blue agave production has soared covering extensive
fields where none were harvested before. As one travels in the
western states of Jalisco, Michoacan, Nayarit, and Guanajuato you
will sea beautiful rolling hills covered by a pale blue agave that seem to go
as far as the eye can see. There is a lot of confusion in encyclopaedias and
dictionaries about the meaning of the term “tequila”. Merriam-Webster defines
it as “a Mexican liquor distilled from pulque”, a serious error that most
tequila websites repeat. The famous Encyclopaedia Britannica defines it as:
“distilled liquor, usually clear in colour and unaged, that is made from the fermented
juice of the Mexican agave plant, specifically several varieties of Agave tequilana
Weber.” We all know that tequila can be clear, pale, amber, and even dark brown
and it is aged to produce Añejo.
TEQUILA AND MEZCAL
Mezcal is part of the Mexican culture. It may be a popular saying,
a social icon, a toast, there's always mezcal, or tequila for that matter. Just
as Cognac is a special type of brandy produced from specific grapes grown in a select
region of France not all brandy has the distinction of being Cognac. In like manner,
all liquors distilled from any agave plant are "mezcal", but only
those made from the blue agave are branded as Tequila, all the others are
mezcal. The most famous mezcal is distilled from a variety of agave grown in
the state of Oaxaca in southern Mexico, and the finest comes from the wild
agave known as "papalomé" that it is so potent that two shots can
really knock you down! The language of tequila can be very confusing. To begin
with Tequila is the name of the town
where production originally began, and it is also the name of the volcano overlooking this town. Locals in the Tequila
Region refer to the blue agave plant as "mezcal", and the fields
where this plant is harvested are known as "mezcaleras". Many distillers
call to the istilled liquor mezcal and
is only called tequila when finally bottled. Before tequila became known as it
is today, it was called "vino mezcal" or mezcal wine. The official
Mexican standard or NOM defines Tequila as the product of fermentation and
distillation of the blue agave juices (mostos) obtained at the distillery from
agave cores or piñas grown in the Tequila Region and allows for the addition of
up to 49% sugars from sources other than the agave plant. However the NOM
defines as Tequila 100% Agave as the one containing sugars exclusively from the
blue agave plant and it must be bottled at the distillery. Alcohol content must
be between to 35º and 55º Guy Lussac (70 to 110 Proof).
MANUFACTURING OF TEQUILLA
The process of tequila begins when a blue agave plant is ripe,
usually 8 to 12 years after it is planted. Leaves are chopped away from its
core by a "jimador" who assesses the plants ripeness. If the plant is
harvested too soon, there won't be enough sugars to do the
job. Too late and the agave's sugars will have already been used
to form a once-in-alifetime stem "quiote" that springs 25 to 40 feet
high so that the seeds grown at the top of the stem can scatter with the wind.
The jimador's task is a crucial one; once he decides that the plant is ready,
he wields a special long knife known as a "coa" to clear the core.
The cores or piñas (Spanish for pineapple) weight an average of 40 to 70 pounds,
and can weight up to 200 pounds. The photo shows a ripe agave, at least 8 year old)
that is being arvested. The “piña” in
the photograph (third at right) will be visible when all the leaves (pencas)
have been cleared. Piñas are hauled to the distillery where they are cut in
half or chopped and put to roast. Starches turn to sugar as the piñas are
roasted in furnaces called "hornos". Modern distilleries use huge
steam ovens to increase output and save on energy. Roughly speaking, seven
kilos (15 lb.) of agave piña are needed to produce one liter (one quart U.S.)
of tequila. Different agaves and processes produce mezcal with different names
throughout Mexico: stotol in Chihuanhua, mezcal in Oaxaca, and bacanora in
Sonora.
FERMENTATION
The roasted piñas are then shredded, their juices pressed out and
placed in fermenting tanks or vats. Some distilleries use the traditional
method to produce tequila. In this method –artesian tequila– the cores are
crushed with a stone wheel at a grinding mill
called "tahona" and the fibers are dumped into the
wooden vat to enhance fermentation and to provide extra flavor. Once the juices
are in the vats yeast is added. Every distiller keeps its own yeast as a
closely guarded secret. During fermenting, the yeast acts upon
the sugars of the agave plant converting them into alcohol.
DISTILLATION
Juices ferment for 30 to 48 hours then they are distilled twice in
traditional copper stills or more modern ones made of stainless steel or in
continuous distillation towers. The first distillation produces a low-grade
alcohol and the second a fiery colorless liquid that is later blended before
being bottled. Alcohol content may be between 70 and 110 Proof. At this moment
the liquor is no longer mezcal but tequila. All types of tequila start with
this colorless distilled spirit. Each type will be called depending on its
aging.
TYPES OF TEQUILAS
Tequila can only be produced in Mexico, in the Tequila Region, and
must comply with strict Mexican government regulations. In order to satisfy an
ever-growing demand and a multitude of consumer's preferences and tastes,
tequila is produced in two general
categories and four different types in three of those categories.
The two categories are defined by the percentage of juices coming from the blue
agave:
Tequila 100% Agave. Must
be made with 100% blue agave juices and must be bottled at the distillery in
Mexico. It may be Blanco, Reposado, or Añejo.
Tequila. Must be made with at
least 51% blue agave juices. This tequila may be exported in bulk to be bottled
in other countries following the NOM standard. It may be Blanco, Gold,
Reposado, or Añejo The NOM standard defines four types of tequila:
Blanco or Silver
This is the traditional tequila that started it all. Clear and
transparent, fresh from the still tequila is called Blanco (white or silver)
and must be bottled immediately after the distillation process. It has the true
bouquet and flavor of the blue agave. It is usually strong and is traditionally
enjoyed in a "caballito" (2 oz small glass).
Oro or Gold
Is tequila Blanco mellowed by the addition of colorants and
flavorings, caramel being the most common. It is the tequila of choice for
frozen Margaritas.
Reposado or Rested
It is Blanco that has been kept (or rested) in white oak casks or
vats called "pipones" for more than two months and up to one year.
The oak barrels give Reposado a mellowed taste, pleasing bouquet, and its pale
color. Reposado keeps the blue agave taste and is
gentler to the palate. These tequilas have experienced exponential
demand and high prices.
Añejo or Aged
It is Blanco tequila aged in white oak casks for more than a year.
Maximum capacity of the casks should not exceed 600 liters (159 gallons). The
amber color and woody flavor are picked up from the oak, and the oxidation that
takes place through the porous wood
develops the unique bouquet and taste.
Reserva
Although not a category in itself, it is a special Añejo that
certain distillers keep in oak casks for up to 8 years. Reserva enters the big
leagues of liquor both in taste and in price.
TEQUILA COCKTAILS
Tequila is a fine and complex liquor and as such it must be sipped
slowly. It should be served at room temperature, although some like it ice
cold. Traditionally most people serve it in a "caballito", a 2oz
glass made exclusively for this purpose. Blanco and Reposado may be accompanied
by "sangrita" made of tomato and orange juice with salt and chile.
Añejo is preferably served in a snifter so that the aroma is fully appreciated.
The tequila shot with lime and salt is Hollywood stuff and few people drink it
that way. However, some people do put some lime juice in the tequila or bite
the lime before sipping it. Life is, after all, a matter of taste. Choose the
right tequila for your cocktail and
enjoy it.
Margarita
The Margarita is a great cocktail, but you have to make it
correctly. You should avoid using bottled lime-juice since it adds an overly
sweet taste. Use fresh limes hand picked at the supermarket; the best ones
should be a bit soft when you squeeze them since these might have the most
juice. Mexican limes are small in size but they do have an incomparable taste.
Classic Margarita
2 ounces tequila
1 ounce Triple Sec
1/2 ounce Mexican lime juice
If you want a lighter Margarita:
1.5 ounces tequila
3/4 ounce Triple Sec
1/2 to 1 ounce Mexican lime juice
Combine the ingredients in a cocktail shaker with ice that might
be in cubes, coarsely chopped, or finely crushed. You might strain the mixture
or pour it into a salt-rimmed margarita or martini glass. To get the salt to
stick to the glass pour fine salt on a plate, then run a lime wedge around the
lip of a Margarita glass and lightly press it against the salt. You may use
Cointreau, Grand Marnier, Mandarin Napoleon, or Midori instead of Triple Sec.
If you want a strong agave flavor use a Blanco tequila. For a milder taste use Reposado.
If you are giving a party use Gold: it's cheaper.
Sangrita Chaser
Sangrita is a typical spicy and refreshing non-alcoholic chaser
made of fresh orange juice, grenadine and chile piquín or a mix of different
chiles. Sangrita is the Spanish diminutive for “blood” and is served in a
“caballito”. Commercially bottled brands are available in Mexico and in the
United States, but they are artificially flavored. It is best to prepare your
own Sangrita.
4 cups of freshly squeezed orange juice
1/4 to 1/2 cup of fresh lime juice
1 tablespoon of grenadine syrup
tablespoon salt
Chile piquín to taste: try first 1/4 tablespoon
As with any recipe you may vary the quantities for each ingredient
to suit your taste. Some people add fresh tomato juice to increase the red
coloration of the Sangrita. You may try chile de arbol or Tabasco sauce. You
may also add a bit of black ground pepper.
Tequila Sunrise
2 measures of ice-cold tequila
4 measures of orange juice
1 measure of grenadine (or less if you prefer)
Pour orange juice in a highball glass and then pour the ice-cold
tequila slowly tilting the glass to get a layered effect. Trickle grenadine on
top. You should get a perfect sunrise. Garnish stirrer, straw and
cherry-orange. Instead of ice-cold tequila you may use ice cubes.
Vampiro (Bloody Mary)
1-1/2 ounces tequila
One glass of tomato juice
Add salt, pepper, and Worcestershire sauce to taste
Garnish with a celery stalk and lemon slice.
Blanco 100% agave is great for a Vampiro. It is the drink of
choice the morning after a hangover. You may try Clamato instead of tomato
juice, or half-and-half. Some people squeeze half a lemon into the mix to add
flavor.
Petroleo
1-1/2 ounces tequila
1 ounce Mexican lime juice
1 serrano chile halved from top to bottom
Pour the tequila and lime juice into a small glass. Add salt,
pepper, Maggi sauce and Worcestershire sauce to taste. Mix ingredients. Add one
half of the serrano chile and one or two ice cubes. Use Blanco or Reposado
tequila.
Dynamite
1 ounce Reposado tequila
1 ounce Blanco tequila
1 ounce Clamato juice
Pour contents into glass. Add one-half teaspoon of Tabasco sauce
and the juice of one half lime. Mix contents and add crushed ice, and salt to
taste.
Tequila Sour
1-1/2 onces tequila
2 ounces lemon juice
1 teaspoon sugar
Blend ingredients with crushed ice and strain into sour glass.
Garnish with a red cherry. Use Añejo for a better taste.
GLOSSARY
• Agave. Plant with long spiny
leaves of the lily family. There are more than 400 species, all native to North
America and mostly to Mexico. Tequila is made exclusively from the agave azul
that grows in semiarid soils and takes from 8 to 12 years to mature. Pulque is
made from the maguey that grows in the cooler highlands and has
become a hallmark of the Mexican countryside. Other agave is used to produce
henequen (sisal). • Agave azul (Blue Agave). The specific variety of agave from which
tequila is made. It grows in the Tequila Region. The correct name is Agave Azul
Tequilana Weber. • Aguamiel. The sugary sap from the maguey that ferments into
pulque. • Añejo. Tequila Blanco aged in oak barrels for more than a year. It
has a golden amber color with a soft, smooth, complex flavor.
• Autoclave. A large steam
pressure cooker used to cook the agave piñas.
• Barrica. Barrel mostly made
of oak that previously held bourbon or whiskey.
• Blanco. Clear, fresh from
the still tequila is called Blanco (white or silver). It has the true bouquet
and flavor of the blue agave.
• Caballito. A two to three
ounce glass 3 to 4 inches tall used in Mexico for tequila. The glass is
slightly tapered making the mouth wider than the bottom, although it may be a perfect
cylinder.
• Cabeza. The first portion of
distillate (heads), highest in alcohol and aldehydes, which is usually
discarded. See also Corazon and Colas.
• Cactus. Drought resistant
spiny plants with succulent stems like the saguaro, peyote and nopal (opuntia).
No liquor is produced with any cactus plant.
• Coa. A machete type tool
used by the Jimador for harvesting agave.
• Colas. The final portion of
distillate containing the lowest alcohol and soapy flavors, usually recycled
into another distillation.
• Corazon. The “heart” of
distillation containing the best flavors and aromas for tequila.
• CRT. Tequila Regulatory
Council (Consejo Regulador del Tequila), a private non-profit organization
responsible for the regulation, verification, and quality certification of tequila.
• Distillation. The process of
purifying a liquid by successive evaporation and condensation. Tequila is made
with double distillation, and some brands go through a third one to enhance
purity.
• Fabrica. A tequila
distillery.
• Fermentation. The formation
of alcohol from sugars by the action of enzymes. In the tequila process the
sugars come from the oasted agave piñas,
and the enzymes is the yeast added to the sap or “mosto”. The yeast acts upon
the sugars of the agave plant
converting them into alcohol.
• Gran Reposado. 100% Blue Agave
tequila made in small batches and rested in wood barrels for twice as long as
most Resposado.
• Hijuelos. Offsprings of the
agave plant, which are replanted and develop into mature agave plants. It is
the preferred form of propagation for most agave plants.
• Horno. The traditional oven
used to cook agave piñas.
• Jimador. The laborer who
harvests agave. The jimador's task is a crucial one, since he decides when the
plant is ready, usually 8 to 12 years after it is planted. He has to cut off
all the spiny leaves to obtain an almost perfect core or piña.
• Joven abocado. Joven or
young is Tequila Blanco mellowed by the addition of colorings and flavorings,
caramel being the most common. It is also known as Extra or Gold. Mostly used
for Margaritas.
• Los Altos. One of the major
growing regions for Blue Agave, a mountainous area with rich red volcanic soil
east of Guadalajara.
• Madre. A mature or “Mother”
agave plant from which hijuelos have been harvested.
• Maguey. A Carib word
encompassing agaves that are mostly used for pulque. It has become a hallmark of the Mexican countryside.
• Mezcal (or mescal). All
liquors distilled from any agave plant are mezcal, but only those made from the
blue agave are branded as tequila. Tequila is mezcal produced in the Tequila
Region.
• Mosto. The unfermented juice
extracted from the roasted agave piñas.
• NOM. Norma Official
Mexicana. The official Mexican standard or NOM defines tequila as the product
of fermentation and distillation of the
blue agave juices (mostos) obtained at the distillery from agave cores or piñas
grown in the Tequila Region. It is
assigned by the government to each tequila distillery, identifying
which company made and bottled each brand of tequila.
• Nopal. Native to Mexico it
is a member of the cactus family, and is commonly referred to as “prickly
pear”. Nopal is a great source of vitamin C and extremely nutritious. Its fruit,
known as “tuna”, is served with lime juice for breakfast or lunch.
• Ordinario. The first run
distillate when making tequila.
• Piña. The pineapple-shaped
heart of the agave plant. The average weight is 40 to 70 pounds, and can reach
up to 200 pounds. Roughly speaking, seven kilos (15 lb.) of raw agave piñas are
needed to produce one liter (one quart U.S.) of tequila.
• Piloncillo. Unrefined sugar
made from dried sugarcane juice, used in production of tequila joven or abocado.
• Pipon. Tank, usually made of
oak, used for storing tequila.
• Pulque. Fermented Mexican
drink, made from the maguey or Century plant. The maguey is milked daily by a
tlachiquero to obtain the aguamiel sap using a gourd or acocote. Pulque is
slightly foamy and mildly alcoholic.
• Quiote. A once-in-a-lifetime
stem that springs from all agave plants to produce seeds. It may reach 25 to 40
feet high so that the seeds grown at the top of the stem can scatter with the
wind.
• Resposado. Reposado or
rested is Tequila Blanco that has been kept in white oak casks or vats called
pipones for more than two months and up to one year. The oak barrels give
Reposado a mellowed taste, pleasing bouquet, and its pale color.
• Sangrita. A spicy and
refreshing non-alcoholic chaser made of fresh orange juice, grenadine and chile
piquín. Sangrita is the Spanish diminutive for “blood” and is served in a
“caballito”.
• Tahona. The ancient
traditional stone wheel used to crush and extract juice from cooked agave. It
is still used to produce traditional tequila.
• Tequila. Both the region and
the town that gave the spirit of tequila its name.
• Tepache. A Mexican drink
made of the fermentation of pineapple juice. In some regions pulque is added.
• Tequila Region. The
“Denomination of Origin” law has defined the area in which the blue agave is
grown. It includes the state of Jalisco and some regions in the states of Guanajuato,
Nayarit, Michoacán, and Tamaulipas.
• Tesgüino. Mild alcoholic
beverage of Central and Northern Mexico produced by the fermentation of corn.
It is similar to beer with bits of corn and it is the traditional drink of the
Tarahumaras or Rarramuri Indians.
• Tuna. The fruit of the
nopal. It is served chilled with lime juice.
• Yeast. Consists largely of
cells of a tiny fungus. It causes fermentation in alcoholic beverages and is
used as leaven in baking. It is added to the tequila mosto to induce fermentation.
The yeast acts upon the sugars of the agave plant converting them into
alcohol.
TEQUILA BRANDS - 100% AGAVE
There are more than 600 brands of tequila. Just visit a liquor
store in Guadalajara or Mexico City and
you will see rows of beautiful hand-made bottles with exotic names on the
labels. The following is just a sample of 100% Agave brands showing the brand,
the region where it is produced and its alcohol content.
Tequila Blanco
Casa Noble. Tequila. 80 Proof.
Chinaco. Tamaulipas. 80 Proof.
Corralejo. Guanajuato. 76 Proof.
Don Julio. Atotonilco. 76 Proof.
El Viejito. Atotonilco. 80 Proof.
Hacienda del Cristero. Amatitán. 80 Proof.
Herradura. Amatitán. 92 Proof.
Herradura Ligero. Amatitán. 80 Proof.
Lapiz. Tequila.
80 Proof.
Las Trancas. Capilla Guadalupe. 76 Proof.
Mayor. Guadalajara. 76 Proof.
Patron. Arandas. 80 Proof
Pura Sangre. Tequila. 86 Proof.
Real Hacienda. Tequila. 80 Proof.
El Tesoro de Don Felipe. Arandas. 80 Proof.
Tres Generaciones Plata. Tequila. 80 Proof.
Tequila Reposado
Alteño. Tequila. 80 Proof.
Arette. Tequila. 80 Proof.
Atalaje. Capilla de Guadalupe. 76 Proof.
Bambarria. Guadalajara. 80 Proof.
Caballo Negro. Tequila. 76 Proof.
Cabrito. Arandas. 76 Proof.
Casa Noble. Tequila. 80 Proof.
Cazadores. Arandas. 76 Proof.
Centenario Cuervo. Tequila. 76 Proof.
Centinela. Arandas. 76 Proof.
Chamuco. Tequila. 76 Proof.
Chinaco. Tamaulipas. 80 Proof.
Conmemorativo 100 Años. Tequila. 76 Proof.
Conquistador. Atotonilco. 76 Proof.
Corralejo. Guanajuato. 76 Proof.
Corralejo Triple. Guanajuato. 76 Proof.
Cuervo Tradicional. Tequila. 76 Proof.
Don Andrés. Tesistán. 76 Proof.
Don Julio. Atotonilco. 76 Proof.
Don Leoncio. Guanajuato. 76 Proof.
Don Tacho. Arenal. 76 Proof.
Dos Amigos. Arandas. 76 Proof.
El Charro. Arandas. 80 Proof.
El Tequileño Especial. Tequila. 80 Proof.
El Viejito. Atotonilco. 80 Proof.
Galardón. Tequila. 76 Proof.
Herradura. Amatitán. 80 Proof.
Herradura. Antiguo. Amatitán. 76 Proof.
Honorable. La Laja. 76 Proof.
Hornitos. Tequila. 76 Proof.
La Cofradía. Tequila. 76 Proof.
La Perseverancia. Tequila. 76 Proof.
Las Trancas. Atotonilco. 80 Proof.
Ley .925 Tequila. 80 Proof.
Mayor. Guadalajara. 76 Proof.
Milagro. Tepatitlán. 76 Proof.
Oro Azul. Jesus María. 76 Proof.
Patrón. Arandas. 80 Proof.
Porfidio. Arenal. 80 Proof.
Porfidio Single Barrel. Arenal. 80 Proof.
Pura Sangre. Tequila. 76 Proof.
Real Hacienda. Tequila. 80 Proof.
Revolución. Antonio Escobedo. 76 Proof.
Sauza 100 Años. Tequila. 76 Proof.
Siete Leguas. Atotonilco. 76 Proof.
Tequileño Especial. Tequila. 76 Proof.
El Tesoro de Don Felipe. Arandas. 80 Proof.
Zafarrancho. Jalisco. 76 Proof.
30-30. Capilla de Guadalupe. 76 Proof
.
Tequila Añejo
Centenario 3 Años. Arandas. 76 Proof.
Chinaco. Tamaulipas. 80 Proof.
Conmemorativo. Tequila. 76 Proof.
Cuervo 1800. Tequila. 76 Proof.
Cuervo Reserva de la Familia. Tequila. 80 Proof.
Don Julio. Atotonilco. 76 Proof.
Gran Centenario. La Laja. 76 Proof.
Herradura. Amatitán. 80 Proof.
Herradura Selección Suprema. Amatitán. 80 Proof.
El Tesoro de Don Felipe. Arandas. 80 Proof.
Tres Generaciones. Tequila. 76 Proof.
THE BEST TEQUILAS
Like any distilled spirit, tequila doesn't age once bottled.
Unlike other spirits, however, there are no vintage years because tequila is
produced year-round from a plant that takes eight to 12 years to mature and its
ripeness doesn't depend on the climate of one particular year. The best tequila
is the one you enjoy the most, of course! There are so many different brands
that you will surely find one that really pleases you. We list only those that
are 100% blue agave. The StarRatings © José-Pablo Fernández We rate only
tequilas that are 100% agave. They are listed in alphabetical order followed by
the region and alcohol content. Updated: September 2002
Excellent
These brands have the unique taste and bouquet of the agave plant,
"the real stuff". Go the extra mile to get a bottle. They are pricey
but they are worth it. These brands are better enjoyed when sipped at room
temperature, although some people keep the bottle in the freezer.
Good
Drink them only when you can't find other better brands, but keep
a bottle for friends who are not too picky in their choice of tequila.
Regular
These brands will not make you very happy, but you may drink them
if they are the only brands available. Use them in Margaritas and other cocktails.
Tequila Blanco
Casa Noble. Tequila. 80 Proof.
Chinaco. Tamaulipas. 80 Proof.
Corralejo. Guanajuato. 76 Proof.
Don Julio. Atotonilco. 76 Proof.
El Viejito. Atotonilco. 80 Proof.
Hacienda del Cristero. Amatitán. 80 Proof.
Herradura. Amatitán. 92 Proof.
Herradura Ligero. Amatitán. 80 Proof.
Lapiz. Tequila.
80 Proof.
Las Trancas. Capilla Guadalupe. 76 Proof.
Mayor. Guadalajara. 76 Proof.
Patron. Arandas. 80 Proof.
Pura Sangre. Tequila. 86 Proof.
Real Hacienda. Tequila. 80 Proof.
El Tesoro de Don Felipe. Arandas. 80 Proof.
Tres Generaciones Plata. Tequila. 80 Proof.
Tequila Reposado
Alteño. Tequila. 80 Proof.
Arette. Tequila. 80 Proof.
Atalaje. Capilla de Guadalupe. 76 Proof.
Bambarria. Guadalajara. 80 Proof.
Caballo Negro. Tequila. 76 Proof.
Cabrito. Arandas. 76 Proof.
Casa Noble. Tequila. 80 Proof.
Cazadores. Arandas. 76 Proof.
Centenario Cuervo. Tequila. 76 Proof.
Centinela. Arandas. 76 Proof.
Chamuco. Tequila. 76 Proof.
Chinaco. Tamaulipas. 80 Proof.
Conmemorativo 100 Años. Tequila. 76 Proof.
Conquistador. Atotonilco. 76 Proof.
Corralejo. Guanajuato. 76 Proof.
Corralejo Triple. Guanajuato. 76 Proof.
Cuervo Tradicional. Tequila. 76 Proof.
Don Andrés. Tesistán. 76 Proof.
Don Julio. Atotonilco. 76 Proof.
Don Leoncio. Guanajuato. 76 Proof.
Don Tacho. Arenal. 76 Proof.
Dos Amigos. Arandas. 76 Proof.
El Charro. Arandas. 80 Proof.
El Tequileño Especial. Tequila. 80 Proof.
El Viejito. Atotonilco. 80 Proof.
Galardón. Tequila. 76 Proof.
Herradura. Amatitán. 80 Proof.
Herradura. Antiguo. Amatitán. 76 Proof.
Honorable. La Laja. 76 Proof.
Hornitos. Tequila. 76 Proof.
La Cofradía. Tequila. 76 Proof.
La Perseverancia. Tequila. 76 Proof.
Las Trancas. Atotonilco. 80 Proof.
Ley .925 Tequila. 80 Proof.
Mayor. Guadalajara. 76 Proof.
Milagro. Tepatitlán. 76 Proof.
Oro Azul. Jesus María. 76 Proof.
Patrón. Arandas. 80 Proof.
Porfidio. Arenal. 80 Proof.
Porfidio Single Barrel. Arenal. 80 Proof.
Pura Sangre. Tequila. 76 Proof.
Real Hacienda. Tequila. 80 Proof.
Revolución. Antonio Escobedo. 76 Proof.
Sauza 100 Años. Tequila. 76 Proof.
Siete Leguas. Atotonilco. 76 Proof.
Tequileño Especial. Tequila. 76 Proof.
El Tesoro de Don Felipe. Arandas. 80 Proof.
Zafarrancho. Jalisco. 76 Proof.
30-30. Capilla de Guadalupe. 76 Proof
.
Tequila Añejo
Centenario 3 Años. Arandas. 76 Proof.
Chinaco. Tamaulipas. 80 Proof.
Conmemorativo. Tequila. 76 Proof.
Cuervo 1800. Tequila. 76 Proof.
Cuervo Reserva de la Familia. Tequila. 80 Proof.
Don Julio. Atotonilco. 76 Proof.
Gran Centenario. La Laja. 76 Proof.
Herradura. Amatitán. 80 Proof.
Herradura Selección Suprema. Amatitán. 80 Proof.
El Tesoro de Don Felipe. Arandas. 80 Proof.
Tres Generaciones. Tequila. 76 Proof
S. OTHER SPIRITS
ABSINTHE
(Absinth) (IPA English: ['æbs?n?] IPA French: [ap.s?~t]) is a
distilled, highly alcoholic, anise-flavored
spirit derived from herbs including the flowers and leaves of the medicinal plant
Artemisia absinthium, also called grand wormwood. Although it is sometimes
incorrectly called a liqueur, absinthe is not bottled with added
sugar and is therefore classified as a liquor or spirit. Absinthe is often
referred to as la Fée Verte ('The Green Fairy') because of its coloring — typically
pale or emerald green, but sometimes clear or in rare cases rose red. Due to
its high proof and concentration of
oils, absintheurs (absinthe drinkers) typically add three to five parts
ice-cold water to a dose of absinthe, which causes the drink to turn cloudy (called
'louching'); often the water is used to dissolve added sugar to decrease
bitterness. This preparation is considered an important part of the experience
of drinking absinthe, so much so that it has become ritualized, complete with
special slotted absinthe spoons and other accoutrements. Absinthe's flavor is
similar to anise-flavored liqueurs, with a light bitterness and greater
complexity imparted by multiple herbs. Absinthe originated in Switzerland as an
elixir but is better known for its popularity in late 19th and early 20th
century France, particularly among Parisian artists and writers
whose romantic associations with the drink still linger in popular
culture. In its heyday, the most popular brand of absinthe worldwide was Pernod
Fils. At the height of this popularity, absinthe was portrayed as a dangerously
addictive, psychoactive drug; the chemical thujone was blamed for most of its
deleterious effects. By 1915, it was banned in a number of European countries
and the United States. Even though it was vilified, no evidence shows it to be
any more dangerous than ordinary alcohol.[2] A modern absinthe
revival began in the 1990s, as countries in the European Union
began to reauthorize its manufacture and sale.
ETYMOLOGY
Look up absinthe in Wiktionary, the free dictionary.The French
word absinthe can refer either to the liquor or to the actual wormwood plant
(grande absinthe being Artemisia absinthium, and petite absinthe being
Artemisia pontica). The word derives from the
Latin absinthium, which is in turn a stylization of the Greek a
(apsinthion). Some claim that the word means 'undrinkable' in Greek, but it may
instead be linked to the Persian root spand or aspand, or the variant esfand,
which may have been, rather, Peganum harmala, a variety of rue, another
famously bitter herb. That this particular plant was commonly burned as a
protective offering may suggest that its origins lie in the reconstructed
Proto-Indo-European root *spend, meaning 'to perform a ritual' or 'make an offering'.
Whether the word was a borrowing from Persian into Greek, or rather from a common
ancestor, is unclear. Absinth (without the 'e') is a spelling variation of
absinthe often seen in central Europe. Because so many Bohemian-style products
use it, many groups see it as synonymous with bohemian absinthe, even though
that is not always the case.
PRODUCTION
Anise, one of the three main herbs used in production of absinthe Grande
Wormwood, one of the three main herbs used in production of absintheThe main herbs
used are grande wormwood, florence fennel and green anise, often called the
'holy trinity'. Many other herbs may be used as well, such as hyssop, melissa,
star anise and petite wormwood (Artemisia pontica or Roman wormwood). Various
recipes also include angelica root, Sweet Flag, dittany leaves, coriander,
veronica, juniper, nutmeg, and various mountain herbs. The simple maceration of
wormwood in alcohol without distillation produces an extremely bitter drink,
due to the presence of the water-soluble absinthine, one of the most bitter
substances known. Authentic recipes call for distillation after a primary maceration
and before the secondary or 'coloring' maceration. The distillation of wormwood,
anise, and Florence fennel first produces a colorless distillate that leaves
the alembic at around 82% alcohol. It can be left clear, called a Blanche or la
Bleue (used for bootleg Swiss absinthe), or the well-known green color of the
beverage can be imparted either artificially or with chlorophyll by steeping
petite wormwood, hyssop, and Melissa in the liquid. After this process, the
resulting product is reduced with water to the desired percentage of alcohol.
Over time and exposure to light, the chlorophyll breaks down, changing the
color from emerald green to yellow green to brown. Pre-ban and vintage absinthes
are often of a distinct amber color as a result of this process. Non-traditional
varieties are made by cold-mixing herbs, essences or oils in alcohol, with the
distillation process omitted. Often called 'oil mixes', these types of absinthe
are not necessarily bad, though they are generally considered to be of lower
quality than properly distilled absinthe and often carry a distinct bitter
aftertaste. Alcohol makes up the majority of the drink and its concentration is
extremely high, between 45% and 89.9%,[4] though there is no historical
evidence that any commercial vintage absinthe was higher than 74%. Given the
high strength and low alcohol solubility of many of the herbal components,
absinthe is usually not imbibed 'straight' but consumed after a fairly
elaborate preparation ritual. Historically, there were five grades of absinthe:
ordinaire, demi-fine, fine, supérieure and Suisse (which does not denote
origin), in order of increasing alcoholic strength and production quality.
While a supérieure and Suisse would always be naturally colored and distilled;
ordinaire and demi-fine could be artificially colored and made from oil
extracts. These were only naming guidelines and not an industry standard. Most
absinthes contain between 60% and 75% alcohol. It is said to improve aterially with storage. In the late 19th
century, cheap brands of absinthe were occasionally adulterated by profiteers
with copper, zinc, indigo plant, or other dyes to impart the green color, and
with antimony trichloride to produce or
enhance the louche effect (see below). It is also thought that the use of
cheaper industrial alcohol and poor distillation technique by the manufacturers
of cheaper brands resulted in contamination with methanol, fusel alcohol, and
similar unwanted distillates. This addition of toxic chemicals is quite likely
to have contributed to absinthe's reputation as a hallucination-inducing or
otherwise harmful beverage.
ABSINTHE KITS
There are numerous recipes for homemade absinthe floating around
on the Internet, many of which revolve around soaking or mixing a kit or
store-bought herbs and wormwood extract with high-proof liquor such as vodka or
Everclear. Even though these do-ityourself
kits have gained in popularity, it is simply not possible to
produce absinthe without distillation. Absinthe distillation, like the
production of any fine liquor, is a science and an art in itself and requires
expertise and care to properly manage. Besides being unpleasant to drink [6]
and not authentic distilled absinthe, these homemade concoctions can sometimes
be poisonous. Many of these recipes call for the usage of liberal amounts of wormwood extract
or essence of wormwood in the hopes of increasing the believed psychoactive
effects. Consuming essential oils will not only fail to produce a high, but can
be very dangerous. Wormwood extract can cause renal failure and death due to
excessive amounts of thujone, which in large quantities acts as a convulsive
neurotoxin. Essential oil of wormwood should never be consumed straight.
PREPARATION
Preparing absinthe the traditional way. Traditionally, absinthe is
poured into a glass over which a specially designed slotted spoon is placed. A
sugar cube is then deposited in thebowl of the spoon. Ice-cold water is poured
or dripped over the sugar until the drink is
diluted 3:1 to 5:1. During this process, the components that are
not soluble in water, mainly those from anise, fennel and star anise, come out
of solution and cloud the drink; the resulting milky opalescence is called the
louche (Fr. 'opaque' or 'shady', IPA [lu?]).
The addition of water is important, causing the herbs to 'blossom'
and bringing out many of the flavors originally overpowered by the anise. For
most people, a good quality absinthe should not require sugar, but it is added
according to taste and will also thicken
the mouth-feel of the drink.
HISTORY
A vintage Pernod Fils absinthe advertisement.The precise origin of
absinthe is unclear. The medical use of wormwood dates back to ancient Egypt
and is mentioned in the Ebers Papyrus, circa 1550 BCE. Wormwood extracts and
wine-soaked wormwood leaves were
used as remedies by the ancient Greeks. [12] The first clear
evidence of absinthe in the modern sense of a distilled spirit containing green
anise and fennel, however, dates to the 18th century but may be older.
According to popular legend, however, absinthe began as
an all-purpose patent remedy created by Dr. Pierre Ordinaire, a
French doctor living in Couvet, Switzerland, around 1792 (the exact date varies
by account). Ordinaire's recipe was passed on to the Henriod sisters of Couvet,
who sold absinthe as a medicinal elixir.
In fact, by other accounts, the Henriod sisters may have already
been making the elixir before Ordinaire's arrival. In either case, one Major
Dubied in turn acquired the formula from the sisters and, in 1797, with his son
Marcellin and son-in-law Henry-Louis Pernod,
opened the first absinthe distillery, Dubied Père et Fils, in
Couvet. In 1805 they built a second distillery in Pontarlier, France, under the
new company name Maison Pernod Fils.[13] Absinthe's popularity grew steadily
until the 1840s, when absinthe was given to French troops as a fever
preventative. When the troops returned home, they brought their taste for
absinthe with them, and it became popular at bars and bistros. By the 1860s,
absinthe had become so popular that in most cafés and cabarets 5 p.m. signalled
l’heure verte ('the green hour'). Still, it remained expensive and was favored mainly
by the bourgeoisie and eccentric Bohemian artists. By the 1880s, however, the price
had dropped significantly, the market expanded, and absinthe soon became the drink
of France; by 1910 the French were consuming 36 million litres of absinthe per year.
AKVAVIT
A bottle and glass of Linie brand akvavit. Akvavit, also known as
aquavit or akevitt, is a Scandinavian distilled beverage of typically about 40%
alcohol by volume. Its name comes from
aqua vitae, the Latin for "water of life".
INGREDIENTS
Like vodka, it is distilled from potato or grain. It is flavoured
with herbs such as caraway seeds, anise, dill, fennel, coriander, and grains of
paradise, among others. The recipe differs between the different brands, but
typically caraway is the dominating flavour.
Akvavit usually has a yellowish hue, but is available in many
colours, from clear to light Rrnpending on how long it has been aged in oak
casks. Normally, darker colour suggests higher age or the use of young casks,
but this may also come from the use of artificial colour (caramel - E150).
Clear akvavits called Taffel akvavits are typically matured in old casks which
doesn't colour the finished product.
ORIGIN AND TRADITIONAL VARIANTS
The earliest known reference to Akvavit is found in a 1531 letter
from the Danish Lord of Bergenshus castle, Eske Bille to Olav Engelbretsson,
the last Archbishop of Norway. The letter, accompanying a package, offers the archbishop
"some water which is called
Aqua Vite and is a help for all sort of sickness which a man can
have both internally and externally." While this claim for the medicinal
properties of the drink may be rather inflated, it is a popular belief that
akvavit will ease the digestion of rich foods. In Norway it is particularly
drunk at celebrations, such as Christmas or May 17 (Norwegian Constitution Day).
In Sweden it is a staple of the traditional midsummer celebrations dinner,
usually drunk while singing one of many
drinking songs. It is usually drunk as a snaps during meals, especially during
the appetizer course— along with pickled herring, crayfish, lutefisk or smoked
fish. In this regard it is popularly quipped that akvavit helps the fish swim
down to the stomach. It is also a regular on the traditional Norwegian
Christmas
meals, including roasted rib of pork and stickmeat (Pinnekjøtt).
It is said that the spices and the alcohol helps digest the meal which is very
rich in fat. Among the most important brands are Gilde and Løiten from Norway,
Aalborg from Denmark and Skåne and O.P Andersson from Sweden. . While the
Danish and Swedish variants are normally very light in colour, most of the
Norwegian brands are matured in oak casks for at least one year and for some
brands even as long as 12 years. While members of all three nations can be
found to claim that "their" style of Akvavit is the best as a matter
of national pride, Norwegian Akevitt tend to have, if not the most
distinctive character, then at least the most overpowering flavour
and deepest colour due to the aging process. Particular to the Norwegian
tratidion is the occurrence of Linie akvavits (such as "Løiten Linie"
and "Lysholm Linie"). These have been carried in oak casks onboard
ships crossing the equator ("Linie") twice before it is sold. While
many experts claim that this tradition is little more than a gimmick, some
argue that the moving seas and frequent temperature changes cause the spirit to
extract more flavour from the casks. Norwegian akvavit distillers Arcus has
carried out a scientific test where they tried to emulate the rocking of the
casks aboard the "Linie" ships while the casks were subjected to the weather
elements as they would aboard the same ship. The finished product was according to Arcus far from the taste that a
proper "Linie" akvavit should have, thus the tradition of shipping
the akvavit casks past the "Linie" and back continues.
AKVAVIT DRINKING CULTURE
There are several methods of drinking akvavit. It is surprisingly
often shot a glass at a time, and although this is usually attributed to
tradition, it is suspected that it has something to do with the fact that some
people have problems with the spirit's special taste. Akvavit connoisseurs, on
the other hand, tend to treat akvavit like fine whisky, sipping slowly away and
delving into flavours and aromas.
Akvavit arguably complements beer better than many other spirits,
and in a drinking situation, any quantity of akvavit is usually preceded (or
succeeded) by a swig of beer. Enthusiasts generally lament this practice,
claiming that the beer will ruin the delicately
balanced flavour and aftertaste.
ARRACK
Arrack refers to the strong spirits distilled mainly in South and
South East Asia from fermented fruits, grains, sugarcane, or the sap of
coconuts or other palm trees. The word itself originated from the Arabic word
'araq', which means "juice". The name is said to
signify, in the East, any spirituous liquor; but that which
usually bears this name is toddy. Generally fermented from coconut sap today,
it is then distilled to produce an alcoholic beverage that tastes somewhat like
something between whiskey and rum. Originally from India, where it is distilled
from Kallu, Arrack is mainly produced in Sri Lanka. It is generally distilled
between 37% to 50% alcohol by volume (70 to 100 proof). Arrack is traditionally
taken straight or with water. Contemporarily it also often taken
with ginger ale or soda, or as a component of various cocktails. Batavia
Arrack is used as a component in herb liqueurs, bitter liqueurs, in Swedish Punsch,
but also used in the confectionery industry and the flavour industry. It is
said that batavia arrack has a flavour enhancing application when used as a
component in other products, as it's used in the herb and bitter liqueurs.
RAKI
Raki (Turkish raki IPA: [rak?]) is an anise-flavored apéritif that
is produced by twice distilling either only suma or suma that has been mixed
with ethyl alcohol in traditional copper alembics of 5000 lt volume or less with
aniseed.[1] It is similar to several kinds of
alcoholic beverages available in the Mediterranean and parts of
the Balkans, including orujo, pastis, sambuca, ouzo, tsikoudia, tsipouro, and
mastika. The general consensus is that all these liqueurs preceded arak, a
similar arabic liqueur, but it remains a theory. In the Balkans, however, Raki
refers to a drink made from distilled grapes or grape skins and pips, similar
to Italian Grappa.
Raki-water, the national drinking tradition, is called Aslan Sütü,
meaning Lion's Milk in Turkish, milk because of its color, and, lion as it
stands for courageous, strong, a true man's beverage.
ETYMOLOGY
The word Raki itself derives from the Arabic ??? [?araq], other
variants being Araka, Araki, Ariki[3]. There are many theories behind this
beloved beverage's name. Araq means sweat in Arabic[4], which could refer to
"condensate"[4]. or to that which makes one sweat (If one drinks too
much raki one does sweat and when raki is being distilled it falls drop by drop
like sweat).[5] It has also been suggested that the word may derive from
Iraq-i, which could be translated into of-from Iraq.[6]. But the origins of the
word remain a mystery.
History
Raki has been established in Greek territory since Byzantine
times. Early references to Raki are made in numerous Byzantine manuscripts, one
particular manuscript the Mount Athos Manuel (469) which dates from the eighth
century mentions raki (that is raqi or alcohol) which is distilled four or five
times.[7] Until 19th century, meyhanes, mostly run by non-muslim Ottomans,
would mainly serve wine along with
meze. Although there were many Muslims among meyhane attendants, sharia
authorities could, at times, persecute them. With the relatively liberal
atmosphere of Tanzimat Turkey, meyhane attendance among Muslims rose
considerably. However, believers would still approach wine with a certain
suspicion. Raki, which at those times resembled arak, became a favourite among
meyhane-goers. By the end of the century, raki took its current standard form
and its consumption surpassed that of wine.
During the days of the Ottoman Empire raki was produced by
distillation of grape pomace (cibre) obtained during wine fermentation. When
the amount of pomace was not sufficient, alcohol imported from Europe would be
added. If anise was not added, it would take the name düz raki ("straight
raki") or douziko (in Greek). Raki prepared with the addition of gum
mastic was named sakiz rakisi or mastika, especially produced on the island of
Tenedos. Mustafa Kemal (later to have his surname Atatürk), the founder of the
Turkish Republic, had a great appreciation for the liquor and consumed vast
quantities of it. During the first years of the Republic, the grape alcohol
(named suma) began to be directly distilled from grapes by the state-owned
sprits monopoly, Tekel. With the increasing sugar beet production, Tekel also
began to distill the alcohol from molasses. A new brand of raki with an amount
of sugar beet alcohol was called Yeni Raki ("New Raki"). Molasses
gave raki the famous bitter taste and helped it to become a table drink.
Types
The standard raki is a grape product, though it may also be
produced from various fruits. Raki produced from figs, particularly popular in
southern provinces of Turkey, is called incir
bogmasi, incir rakisi or, in Arabic, tini. Tekel ceased producing fig raki in
1947.
However, to this day, it has been produced clandestinely. Suma is generally produced from raisins but
raki factories around established wine producing areas (Tekirdag, Nevsehir,
Izmir) may also prefer to use fresh grapes
additionally, which help to obtain a better quality. Recently, the types
of raki produced from fresh grapes, called yas üzüm rakisi, have become quite
popular. A recent brand, Efe Raki, was the first company to produce raki
exclusively of fresh grape suma, called Efe Yas Üzüm Rakisi (Efe Fresh Grape
Raki). Tekirdag Altin Seri (Tekirdag Golden Series) followed the trend and many
others have been produced by other companies.
Dip Rakisi ("bottom raki") is the raki that is
concentrated in the bottom layer of tanks during the standard production
process. Bottom layer is the layer that is thought to capture the dense aroma
and flavour of raki. It is named özel raki ("special raki") and it is
not presented to general consumption but kept at raki factories as a
prestigious gift.
BRANDS
The most well known brands are Yeni Raki and Tekirdag Rakisi from
the region of Tekirdag, which is famous for its characteristic flavour. The
secret of this flavour is the artesian water from Çorlu, used in the
production. While Yeni Raki has an alcohol content of 45% and 1.5 grams of
anise per litre, Tekirdag Rakisi has 0.2 grams more anise per litre. There are
also two top-quality brands called Kulüp Rakisi and Altinbas with 50% alcohol.
Yeni Raki contains about 20% sugar beet alcohol, the other brands of Tekel are
produced only from suma. Today with the privatisation of the state-owned sprit industry
different producers and brands emerged. There are currently a considerable number
of different brands and types of raki available, including Efe Raki, Mercan
Raki, Fasil Raki, Burgaz Raki. Sari Zeybek Rakisi, another recent brand, is
kept in oaken aging barrels, which give the raki a distinctive golden colour. Raki
is served with white cheese, melon and meze.
CALVADOS (SPIRIT)
A bottle of calvados Pays D'AugeCalvados is an apple brandy from
the French région of Lower Normandy.
HISTORY
Apple orchards and brewers are mentioned as far back as the 8th
century by Charlemagne. The first known Norman distillation was carried out by
‘Lord’ de Gouberville in 1554, and the guild for cider distillation was created
about 50 years later in 1606. In the 17th century the traditional ciderfarms
expanded but taxation and prohibition of cider brandies were enforced elsewhere
than Brittany, Maine and Normandy. The area called ‘Calvados’ was created after
the French Revolution, but ‘Eau de vie de cidre’ was already called ‘calvados’
in common usage. In the 19th century output increased with industrial distillation
and the working class fashion for ‘Cafécalva’. When a phylloxera outbreak
devastated vineyards calvados experienced a ‘golden age’. During World War 1
cider brandy was made for armaments. The appellation contrôlée regulations
officially gave calvados a protected name in 1942. After the war many
cider-houses and distilleries were reconstructed, mainly in the Pays d'Auge.
Many of the traditional farmhouse structures were replaced by modern
agriculture with high output. The calvados appellation system was revised in
1984 and 1996. Pommeau got its recognition in 1991; in 1997 an appellation for
Domfront with 30% pears was created.
PROCESS OF FABRICATION
The fruit is picked and pressed into a juice that is fermented
into a dry cider. It is then distilled into eau de vie. After two years aged in
oak casks, it can be sold as Calvados. The longer it is aged, the smoother the
drink becomes. Usually the maturation goes on for
several years. A half-bottle of twenty-year-old Calvados can
easily command the same price as a normal-sized bottle of ten-year-old
Calvados.
Double and single distillation
A calvados pot stillThe appellation of AOC calvados authorizes
double distillation for all calvados but it is required for the AOC calvados
Pays d’Auge. Double distillation is carried out in traditional alembic
pot-still ‘l'alambic à repasse’ or ‘charentais’. Gives complex, delicate and
rich fruity aromas with potential for longer aging. Single continuous
distillation in a column still. Gives a fresh and clean apple flavour but less
complex flavour to evolve with longer aging.
Tasting
Calvados is the basis of the tradition of le trou Normand, or
"the Norman hole". This is a small drink of Calvados taken between
courses in a very long meal, sometimes with apple sorbet, supposed to re-awaken
the appetite. Calvados can be served as aperitif, blended in drinks, between
meals, as digestive or with coffee. Well-made calvados should naturally be
reminiscent of apples and pears, balanced with flavours of ageing. You will
notice that the less aged calvados distinguishes itself with its fresh apple
and pear aromas. The longer the calvados is under the influence of oak, the
more the taste resembles that of any other aged brandy. Older calvados get the
colour of gold, darker brown with orange elements and red mahogany. The nose
and palate is delicate with concentration of aged apples and dried apricots
balanced with butterscotch, nut and chocolate aromas.
Producers
• Père Magloire
• Christian Drouin Coeur de Lion
• Comte Louis de Lauriston
• Lecompte
• Manoir d'Apreval
• Huet
• Charles de Granville
• Calvados Roger Groult
• Chateau du Breuil
• Coquerel
• Boulard
• Dupont
• Ferme du Ponctey
Calvados in popular culture In the 1963 novel On Her Majesty's Secret Service by Ian Fleming,
James Bond drinks a glass of ten-year-old Calvados. Calvados is the main
characters' favourite drink in Erich Maria Remarque's novel Arch of Triumph. Calvados
is often referred to in the writings of mystic George Gurdjieff. Cornelius Bear
is known to have a stash of several well-aged bottles of calvados in the webcomic
Achewood.
FENNY
Fenny is an Indian liquor made from either coconut or the juice of
the cashew apple. Fenny (also feni) originated in Goa, and the Goan fenny is
generally considered superior, with the best brand being "Big Boss"
(available both in coconut and (slightly more expensive) cashew versions). The
other popular brands of Fenny are 'Cashyo' (the makers of which spell it as
feni) and 'Reals' (pronounced as Reaals). Feni made from the cashew apple is
known as Kaju feni (cashew feni). In the traditional method of making cashew
feni, the cashew apples are manually crushed
in a coimbi, a rock on the hill which is carved or shaped like a basin
with an outlet for the juice. The juice is collected in a huge earthen pot
called Kodem, which is buried in the ground. The juice is then distilled in
earthen or opper pots. When the cashew
apples are crushed, the pulp is arranged in the shape of a cake in the coimbi
and tied with a string. A huge oulder is
then placed on top of it. The final quota of juice which trickles out in a
clean form is called Neero. Many people like to drink
Neero since it helps bowel movement and provides relief from
constipation. The traditional method of distilling cashew feni on the hill is
very interesting to watch. The cashew juice is put in a big pot called Bhann.
The Bhann serves as a closed boiler. It is connected to a smaller pot called
Launni by means of a conduit. The Launni serves as a receiver or collector. The
juice in the big pot is then boiled by burning firewood under it. As the
process of vaporisation and distillation goes on and the concentrated liquid
collects in the smaller pot, the pressure in the receiver is kept in check by
pouring cold water on it, typically with a wooden ladle. The first stage of
processing may be done on big fire but the later stage of distillation has to
be done on slow fire to keep the pressure and heat under
control. The process of distilling feni with such apparatus takes
about 8 hours and is locally called Bhatti. One can tell from a distance that
feni is being distilled since the surrounding area is filled with its aroma.
And this aroma attracts many feni consumers, who halts in their tracks when
their nostrils receive the smell. The liquor produced from cashew is of three
grades: Urrac, Cazulo and Feni. The Urrac is the product of first distillation.
It is light and can be consumed neat. Its strength ranges between 14 and 16
grao. However, when consumed in excess, Urrac intoxicates the mind like any
other hard liquor. The Urrac is said to go well with orange or lemon.
The Cazulo is the product of second distillation. It is moderately
strong. The Cazulo can be consumed either neat or in a diluted form depending
upon the lining and resistance of one’s alimentary tract. However it is not
seen in the market today. The product, which we get after the process of third
distillation is called feni. Its strength ranges between 20 and 24 grao. It has
a long shelf life. Now that the Cazulo is not made, feni is produced after
second distillation itself. The second or third-hand feni is a product par
excellence. High-grade feni is 42% alcohol by volume. There are known to exist
about 4,000 such traditional mini-distilleries or stills in Goa that manufacture
cashew feni and about 2,200 manufacturing coconut feni. About 75% of stills
making cashew feni are in north Goa
and the rest are in south Goa. As far as the stills making coconut
feni are concerned, south Goa has about 65% of them and the rest are in north
Goa. This is an indication that north Goa abounds in cashew trees while south
Goa has more coconut trees. Fenny is often used in cocktails. Two common mixers
are tonic water and lemonade, but it can also be enjoyed on its own, on the
rocks, or perhaps with a slice of lime.
FRAMBOISE
A bottle of Lindeman's Framboise Lambic.Framboise (from the French
word for raspberry) or Frambozenbier (Dutch) is a Belgian lambic beer that is
fermented using raspberries. It is one of many modern fruitbeer types that have
been inspired by the more
traditional kriek beer, made using sour cherriesWidely available
in bars and pubs, these unique beers are usually served in a small glass that
resembles a champagne class, only shorter. It has a sweet taste, with an
aftertaste of "weak beer". This style is gradually becoming more
common outside of Belgium; in many "posh" bars in Britain, you can
now find raspberry and cherry flavoured-beer
available in bottles, and occasionally even on tap. Some Belgian
restaurants in North American and Europe also serve this beer. It can also be
commonly found in supermarkets located in England, such as Sainsbury, ASDA, or
Oddbins.
FRAMBOISE
Rasberry syrup, all natural
No additives
2 sizes available
Imported from France
Many flavors available
Product Description
All natural strawberry syrup in an old-fashioned glass bottle
(very decorative when empty, use for something else). Use this syrup in drinks,
as a dessert topping, add to soda water for a refreshing lemonade, and of
course use to make flavored ices. Manufactured
in Morteau in the purest tradition, these syrups are made with
natural extracts of fruits and plants. Their conservation is ensured thanks to
the quantity of dissolved sugar of 800 grams per Liter.
GRAPPA
Grappa is a fragrant grape-based pomace brandy of between 40% and
60% alcohol by volume (80 to 120 proof),
of Italian origin. Literally a word for "grape stalk", grappa is made
by distilling pomace, grape residue (primarily the skins, but also stems and
seeds)
left over from winemaking after pressing. It was originally made
to prevent wastage by using leftovers at the end of the wine season. It quickly
became commercialised, massproduced, and sold worldwide. The flavour of grappa,
like that of wine, depends on the type and quality of the grape used as well
the specifics of the distillation process. In Italy, grappa is primarily served
as a "digestivo" or after dinner drink. Its purpose is to aid in the
digestion of the heavy Italian meals. Grappa may also be added to espresso coffee
to create a caffè corretto. Another variation of this is the "amazza
caffè" (literally, "coffee-killer"): the espresso is drunk
first, followed by a few ounces of grappa served in its own glass. Among the
most well-known producers of grappa are Nonino, Sibona, Nardini and Jacopo
Poli. While these grappas are produced in significant quantities and exported, there
are many thousands of smaller local and regional grappas, all with distinct character.
Most grappa is clear, indicating that it is an un-aged distillate, though some
may retain very faint pigments from their original fruit pomace. Lately, aged
grappas have become more common, and these take on a yellow, or red-brown hue
from the barrels in which they are serve.
KIRSCH
kirsch is a kind of brandy — distilled from wine or fermented
fruit juice
MEZCAL
Mezcal is a Mexican distilled spirit made from the agave plant.
There are many different types of agaves, and each produces a slightly
different mezcal. Agave is part of the Agavaceae family, also called maguey.
While Tequila is a mezcal made only from the blue agave plant in the region
around Tequila, Jalisco, spirits labeled "Mezcal" are often made
using other agave plants. Mezcal is made from the agave plant. After the agave
matures (6-8 years) it is harvested by jimadores (field workers) and the leaves
are chopped off using a long-handled knife known as a coa or coa de jima,
leaving only the large hearts, or piñas (Spanish for "pineapple").
The piña is cooked and then crushed, producing a mash.
Baking and mashing
A distillery oven loaded with agave "pineapples", the
first step in the production of tequila. Traditionally, the piñas were baked in
palenques: large (8-12 ft diameter) rocklined conical pits in the ground. The
pits were lined with hot rocks, then agave leaves, petate (palm fiber mats),
and earth. The piñas are allowed to cook in the pit for three to five days.
This lets them absorb flavors from the earth and wood smoke. After the cooking,
the piñas are rested for a week, and then placed in a ring of stone or concrete
of about 12 ft diameter, where a large stone wheel attached to a post in the middle
is rolled around, crushing the piñas. Modern makers usually cook the piñas in
huge stainless steel ovens and then crush them with mechanical crushers.
Fermentation
The mash (tepache) is then placed in large, 300-500 gallon wooden
vats and 5%–10% water is added to the mix. The government requires that only
51% of this mix be from agave. Cane and corn sugars, as well as some chemical
yeasts, may also be added. It is
then placed in large stainless steel vats, covered with petate and
left to naturally ferment for four to thirty days.
Distillation and aging
After the fermentation stage is done, the mash is
double-distilled. The first distillation yields ordinary low-grade alcohol.
After the first distillation, the fibers are removed from the still and the
resulting alcohol from the first distillation added back into the still. This
mixture is distilled once again. Sometimes, water is then added to
the mix to reduce the proof down to 80. At this point the mezcal may be bottled
or aged. Mezcal ages quite rapidly in comparison to other spirits. It is aged
in large wooden barrels for between two months to seven years. During this time
the mezcal acquires a golden color, and its flavor is influenced by the wooden
barrels. The longer it is aged, the darker the color and more noticeable the
flavor.
OUZO
The history of ouzo is somewhat murky, but some claim it may date
back in one form or another to ancient times. Its precursor is tsipouro (or as
it is known by Easterners as raki), a drink distilled throughout the Byzantine
[1] and later Ottoman Empires, often in those days of quality approaching
moonshine (similar liquors in Turkey and many Arab countries still go by that
name). Modern ouzo distillation largely took off in the 19th century following
Greek independence, with much production centered on the island of Lesbos,
which claims to be the originator of the drink and remains a major producer. In
1932, ouzo producers developed the method of distillation using copper stills,
which is now considered the canonically proper method of production. One of the
largest producers of ouzo today is Varvayiannis (?a?ßa???????), located in the
town of Plomari in the southeast portion of the island. While another producer
on the mainland of Greece is Ch. Pavlides Brothers. (Older people in Lesbos,
still refer to ouzo as "raki") Commonly, but not at all traditional
in the western world, ouzo is served with cola either in premixed cans or
bottles or simply mixed to the desired taste.
On October 25, 2006 Greece won the right to label ouzo as an
exclusively Greek product. The European Union now recognizes ouzo, as well as
the Greek drinks of tsipouro and tsikoudia, as 'geographically protected'
products . The 'geographically protected' designation prohibits makers from
outside of Greece to label their products with this name. Now, makers outside
of Greece will need to use names like "Greek-style ouzo" instead of
simply calling the product ouzo. This type of labeling can already be seen in other
'geographically protected' products like Feta cheese. If the Feta cheese is
produced outside of Greece, it's labeled as "Greek-style feta".
PASTIS
A glass of diluted pastis French Pastis: Pastis is an
anise-flavored liqueur and apéritif from France, typically containing 40-45% alcohol by volume, although there exist
alcohol-free varieties. When absinthe was banned in France in 1915, the major
absinthe producers (then Pernod and Ricard, who have since merged as Pernod
Ricard) reformulated their drink without
the banned wormwood component, a heavier focus on the aniseed flavor
using more star anise, sugar and a lower alcohol content creating pastis, which
remains popular in France today. Pastis has changed considerably since its
first creation based on market preference. Pastis is normally diluted with
water before drinking (generally 5 volumes of water for 1 volume of pastis).
The resulting decrease in alcohol percentage causes some of the constituents to
become insoluble, which changes the liqueur's appearance from dark transparent
yellow to milky soft yellow. The drink is consumed cold, with ice, and is considered
a refreshment for hot days. Ice cubes can be added after the water to avoid crystallization
of the anethol in the pastis. However, many pastis drinkers refuse to add ice,
preferring to drink the beverage with cool spring water. Although it is
consumed throughout France, especially in the summer, pastis is generally associated
with southeastern France, especially with the city of Marseille, and with the clichés
of the Provençal lifestyle, like pétanque.
Some well known cocktails use pastis and syrups:
• The perroquet (parrot) with green mint syrup
• The tomate (tomato) with grenadine syrup
• The mauresque (moorish) with orgeat syrup
POIRE WILLIAMS
Type: Brandy, unaged
Also known as Pear brandy
Description:Generic for French pear eau de vie, distilled from
Williams pears, and of some fame. Strong, and strongly-flavored. Often produced
in a signature style whereby a live pear is grown in its bottle and filled with
the distillate thereafter.
Flavor:pear
Availability
Generally available. Produced and sold in France. Known to be
distributed in England, Europe and United States and parts of United Kingdom,
Europe and North America.
Regional. Available for on-line ordering in some markets. Substitute
other pear brandy
POTEEN
Poteen is a kind of Irish, Irish whiskey, Irish whisky — made in
Ireland chiefly from barley
PULQUE
Pulque, or octli, is an alcoholic beverage made from the fermented
juice of the maguey, and is a traditional native beverage of Mesoamerica. A Six pack of Agave Pulque.The maguey plant
is not a cactus (as has sometimes been mistakenly suggested) but an agave,
elsewhere called the "century plant". The plant was one of the most
sacred plants in Mexico and had a prominent place in mythology, religious
rituals, and Meso-American industry. Pulque is depicted in Native American
stone carvings from as early as 200 AD. The origin of pulque is unknown, but
because it has a major position in religion, many folk tales explain its
origins. According to pre-Columbian history, during the reign of Tecpancaltzin,
a Toltec noble named Papantzin found out how to extract aguamiel from
the maguey plant. Prior to the Spanish conquest, the Aztecs
consumed it at religious ceremonies. Pulque is made in the following fashion:
When the plant's flower stem shoots up, it is hollowed in the centre, normally
8 to 10 years are required for the plant to mature to the point where this can
be done. The juice, aguamiel, that should have supplied the flowers is taken from it daily, for a period of about
two months. The aguamiel is then fermented, (usually in large barrels inside in
a building known as a tinacal which is specially reserved for pulque
fermentation) after which it is immediately fit for drinking. Pulque is usually
sold directly in bulk from the tinacal or by the serving a version of a cantina
known as a pulqueria. Traditionally in pulquerias, pulque is served a glass
known as a tornillo (screw, for its shape) or a bowl known as a jicara Pulque is still made and drunk in limited
quantities in parts of Mexico today. However, because it cannot easily be
stored or preserved (its character and flavor change over a short period of
storage time, as little as a day), it is not well known outside the country. A process
for preserving and canning pulque has been developed, and now canned pulque is being
exported to the US in limited quantities (see photo), the alcohol content of
the canned product is 5%. Aficionados of pulque usually consider canned
inferior to the fresh product. Often pulque is mixed with fruit juices such as
mango and pineapple to render it palatable to those who do not appreciate its
unusual flavor.
MEZCAL
(or mescal) is the name given to a double-distilled spirit which
comes from the maguey plant. Today there are well defined and regulated regions
(A.O.C.) for both mezcal and Tequila in Mexico. Tequila is the name of a mezcal
from the region of western Mexico
around the town of Tequila, Jalisco. Aguamiel (from which pulque
is made) is the natural juice of the maguey plant, whereas mezcal is the clear
spirit made out of the heart of the plant itself. The flavor is either bitter
or sweet, depending on how you like it. If you like it strong then you drink it neat, and if not you
put in a bit of honey. In the Aztec pantheon of deities, pulque production was
represented by the god of pulque, Tepoztecatl, and the gods of drunkenness,
such as Macuil-Tochtli or Five Rabbit and Ometotchtli or Two Rabbit, both part
of the pantheon of Centzon Totchtli, the four hundred rabbit gods of
drunkenness. The Aztecs rated pulque intoxication on a scale of one to 400
rabbits. A tradition in pulquerias is for drinkers to slop a small amount of
the pulque in their glass on the floor as a sacrifice to Two Rabbit.
SAKE
Sake barrels at Itsukushima ShrineSake (Japanese: ; pronounced
IPA: [s?.k?] Listen?) is a Japanese word meaning "alcoholic everage", which in English has come to refer
to a specific alcoholic beverage brewed mainly from rice, and known in Japan as
nihonshu (??? "Japanese alcohol"). This article uses the word
"sake" as it is used in English. Sake is widely referred to in
English as "rice wine". However, this designation is not entirely
accurate. The production of alcoholic beverages by multiple fermentation of
grain has more in common with beer than wine. Also, there are
other beverages known as "rice wine" that are significantly different
than nihonshu.
SCHNAPPS
Schnapps is a type of distilled beverage. The word Schnapps is
derived from the German word Schnaps. There are two different types of
Schnapps. The first one is the traditional German kind. In Germany itself, as
well as in Austria and the German-speaking part of Switzerland, the spelling
Schnapps is virtually unknown and Schnaps, as a purely colloquial term, can refer
to any kind of nsweetened distilled
beverage. Outside of German-speaking countries, German Schnapps refers to
usually clear alcoholic beverages distilled from
fermented cereals, roots or fruits, including cherries, apples,
pears, peaches, plums and apricots. Often, the base material for making
schnapps is the pulp that is a by-product in juice production. True Schnapps
has no sugar or flavoring added. Traditional German
Schnapps is similar in flavor and consistency to vodka, with light
fruit flavors, depending on the base material. The alcohol content is usually
around 40% by volume or 80 proof. The second type of Schnapps is of American
origin. These distilled beverages are liqueurs, such as peach schnapps and
butterscotch schnapps. They can be the result of differing processes that do
not involve direct fermentation. Some of these use a primary alcohol, such as
schnapps, vodka or rum, to extract flavors out of fruit. Often, additional
ingredients are added, most commonly sugar. The alcohol level of
these schnapps may be only half that of the German kind, usually around 20% by
volume or 40 proof. Because of the wide variety of Schnapps (or Schnapps-imitative)
flavours available, it has been
spoofed in several ways. In an episode of the program South Park,
a fictional flavor called "S'more Schnapps" is released; and in the
film Little Nicky one of the characters shows a penchant for Peppermint Schnapps.
The 1984 snap election in New Zealand was
dubbed the 'schnapps election' by Tom Scott, in reference to Prime
Minister Robert Muldoon calling the aforementioned election while he was drunk.
It's also mentioned a lot of times on the sitcom Seinfeld, being the key to
open Elaine's "vault".
SLIVOVITZ
This is one of our best selling Slivovitz. Made from fine plums
from Croatia, produced by means of traditional method of distililng fresh and
ripe plums. This fresh plum distillate is then aged in wooden casks made of
Slavonian Oak. The result of lovingly and carefully tended vineyards, of
knowledge and great experience in distillation and strong tradition of supreme
brandy production. This superb brandy lends itself well after a fine meal and
good conversation. Flores Zuta Oza Slivovitz The leading product of the company
was released under the name "Zuta Osa" –Yellow Wasp, a natural plum brandy with 45% alcohol,
packed in original, brown glass bottles of 0.75 liters. In spite of all events
in the past ten years, it is sold with a reputation of the best plum brandy in
the international market. In all leading exhibitions and fairs throughout the
world, it won 13 gold medals. Yellow Wasp is a premium brand of plum
brandy, prepared and aged according to traditional distilling
recipes passed from father to son in "master distiller" families of
Southeastern Europe over hundreds of years.
Jelinek Slivovitz
The history of brandy distillation goes back some 400 years in
Vizovice. At the beginning of the 18th century some people came to realize that
plums too are suitable for making quality brandies. The overproduction of plums
had motivated local farmers to establish in 1894 the distillery in Vizovice
called Rolnick? akciov? z?od ovocn?sk?- RAZOV. In 1934 has been bought this
company by Mr. Rudolf Jel?ek. This year, therefore, originated the Rudolf
Jel?ek brand. In the present offers the company RUDOLF JEL?NEK a.s. the
complete series of branded fruit distilleries, which are produced
by the traditional progressions. The association of friends the Jel?ek's brandy
was festive established on 25th of August 2000 in the new opened Jel?ek's room
in the area of Vala?k? ?nk in Vizovice. The founder of The association is the
company RUDOLF JEL?NEK a.s. Vizovice, which is also its organizer. The member
of The association of friends the Jel?ek's brandy could be everybody, who
profess the quality Jel?ek's brandy and who endorses with.
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