spirits- others



 

ABSINTHE

(Absinth 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. A modern absinthe revival began in the 1990s, as countries in the European Union began to reauthorize its manufacture and sale

PRODUCTION
Anise, one of the three main herbs used in production of absinthe Grande Wormwood, The 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%, 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.

PREPARATION
Preparing absinthe the traditional way. Traditionally, absinthe is poured into a glass over which a specially designed slotted spoon is placed. A sugar cube is then deposited in the bowl of the spoon. Ice-cold water is poured or dripped over the sugar until the drink is diluted 3:1 to 5:1. During this process, the components that are not soluble in water, mainly those from anise, fennel and star anise, come out of solution and cloud the drink; the resulting milky opalescence is called the louche (Fr. 'opaque' or 'shady', IPA). 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.

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 brown depending on how long it has been aged in oak casks. Normally, darker colour suggests higher age or the use of young casks, but this may also come from the use of artificial colour (caramel - E150). Clear akvavits called Taffel akvavits are typically matured in old casks which doesn't colour the finished product.

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) 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. 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.
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.
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' Auge Calvados is an apple brandy from the French région of
Lower Normandy.
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 still. The 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.
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

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 copper pots.
When the cashew apples are crushed, the pulp is arranged in the shape of a cake in the coimbi and tied with a string. A huge boulder is then placed on top of it. The final quota of juice which trickles out in a clean form is called Neero. Many people like to drink Neero since it helps bowel movement and provides relief from constipation.
The traditional method of distilling cashew feni on the hill is very interesting to watch. The cashew juice is put in a big pot called Bhann. The Bhann serves as a closed boiler. It is connected to a smaller pot called Launni by means of a conduit. The Launni serves as a receiver or collector.
The juice in the big pot is then boiled by burning firewood under it. As the process of vaporisation and distillation goes on and the concentrated liquid collects in the smaller pot, the pressure in the receiver is kept in check by pouring cold water on it, typically with a wooden ladle. The first stage of processing may be done on big fire but the later stage of distillation has to be done on slow fire to keep the pressure and heat under control. The process of distilling feni with such apparatus takes about 8 hours and is locally called Bhatti.
One can tell from a distance that feni is being distilled since the surrounding area is filled with its aroma. And this aroma attracts many feni consumers, who halts in their tracks when their nostrils receive the smell.
The liquor produced from cashew is of three grades: Urrac, Cazulo and Feni. The Urrac is the product of first distillation. It is light and can be consumed neat. Its strength ranges between 14 and 16 grao. However, when consumed in excess, Urrac intoxicates the mind like any other hard liquor. The Urrac is said to go well with orange or lemon. The Cazulo is the product of second distillation. It is moderately strong. The Cazulo can be consumed either neat or in a diluted form depending upon the lining and resistance of one’s alimentary tract. However it is not seen in the market today.
The product, which we get after the process of third distillation is called feni. Its strength ranges between 20 and 24 grao. It has a long shelf life. Now that the Cazulo is not made, feni is produced after second distillation itself. The second or third-hand feni is a product par excellence.
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 fruit beer types that have been inspired by the more traditional kriek beer, made using sour cherries.
Widely available in bars and pubs, these unique beers are usually served in a small glass that resembles a champagne class, only shorter. It has a sweet taste, with an aftertaste of "weak beer". This style is gradually becoming more common outside of Belgium; in many "posh" bars in Britain, you can now find raspberry and cherry flavoured-beer available in bottles, and occasionally even on tap. Some Belgian restaurants in North American and Europe also serve this beer. It can also be commonly found in supermarkets located in England, such as Sainsbury, ASDA, or Oddbins.
FRAMBOISE
Rasberry syrup, all natural
No additives
2 sizes available
Imported from France
Many flavors available

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.
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

it is an illegally distilled spirit made from potatoes around the west coast of Ireland. It is one of the strongest alcoholic beverages in the world. On 7march 1997, irish revenue commissioners permitted the sale of poteen in Ireland. Today, two irish brands, Knockeen and Bunratty are licensed to produce poteen. Bunratty is only 45 percent abv, whereas Knockeen Hills is 95 percent abv.
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.

SAKE

Sake barrels at Itsukushima ShrineSake is a Japanese word meaning "alcoholic beverage", which in English has come to refer to a specific alcoholic beverage brewed mainly from rice, and known in Japan as nihonshu ("Japanese alcohol"). This article uses the word "sake" as it is used in English. Sake is widely referred to in English as "rice wine". However, this designation is not entirely accurate. The production of alcoholic beverages by multiple fermentation of grain has more in common with beer than wine. Also, there are other beverages known as "rice wine" that are significantly different than nihonshu.

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 unsweetened distilled beverage. Outside of German-speaking countries, German Schnapps refers to usually clear alcoholic beverages distilled from fermented cereals, roots or fruits, including cherries, apples, pears, peaches, plums and apricots. Often, the base material for making schnapps is the pulp that is a by-product in juice production. True Schnapps has no sugar or flavoring added. Traditional German Schnapps is similar in flavor and consistency to vodka, with light fruit flavors, depending on the base material. The alcohol content is usually around 40% by volume or 80 proof.

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.

PISCO

It is from South America. The spirit is distilled from the residue of muscat grapes and matured in clay jars. It is named after the town Pisco in Peru.

TODDY   

It is fermented sap of palm tree. Kerala and Tamil Nadu in india produce major quantities of toddy.

KORN

It is a spirit from Germany. It is distilled from cereals. It contains about 32 % abv and Doppelkorn has at least 38% abv. Korn with less than 30% abv is sold as Klarer.

Comments

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