Brandy is a spirit produced by distilling wine.

Brandy generally contains 3560% alcohol by volume and is

typically taken as an after-dinner drink
Contents
Uses
1.1 Serving
1.2 Culinary
1.3 Medicinal
2 History
3 Terminology and legal definitions
4 Types
4.1 Grape brandy
4.2 Fruit brandy
4.3 Pomace brandy
5 Distillations
5.1 Pot stills vs. column stills
6 Aging
7 Labeling
8 References

Brandy
Brandy is a liquor distilled from wine or fermented fruit juice. Brandy products without a specified source are distillled from
grape wine. Introduced to Northern Europe by Dutch traders in the 16th century, the name brandy comes from the Dutch
word brandewijn, meaning "burnt wine".

The most common types of brandy are the French Cognac, Armagnac, and Calvados brandies, as well as the Greek Metaxa
and the South American Pisco brandy. Spain is also a well-known origin of many popular brandy products.

Fruit brandy is made from fermented fruit mash, normally apples, pears, cherries and other stone-fruits, as well as different
types of berries. They are normally clear and colorless.



apple brandy
apricot brandy
Coconut brandy
eau de vie brandy
ginger brandy
grape brandy
pear brandy
Pomace Brandy
Raspberry Brandy
spiced brandy
Sugarcane Brandy
Vanila Brandy


Aguardiente
Alize
Applejack
Asbach
Calvados
Christian Brothers
Courvoisier
E&J
Hennessy
Korbel
Metaxa
Mohawk
Otard
Paul Masson
Polignac
Presidente
Raynal
Remy Martin
Stock 84

Alcohol (ABV): 40.0% (80 proof)


(per 1 oz serving)
Calories (kcal)
Energy (kj)
Fats
Carbohydrates
Protein
69
288
0 g
2 g
0 g
Fiber
Sugars
Cholesterol
Sodium
Alcohol
0 g
2 g
0 mg
0 mg
11.3 g


most popular drinks with brandy...
Incredible Hulk
Hot Toddy
Brandy Alexander
Pisco Sour
Zombie
Crispy Crunch
Crunk Juice
Pisco Sour #2
Tom and Jerry
Hulk
The Incredible Hulk
Goombay Smash
Green Hulk
Egg Nog
Keoke Coffee
Tap That Ass
Hennessy and Coke
Champagne Punch
Stinger
Brandy Manhattan
Sangria Liqueur - The World's ...
Banana Cognac
Beautiful
Brandy Alexandra
Apricot Brandy Sour
Classic Sidecar
French Connection #2
Nickler
Sidecar Irish Cream #1


Uses[edit]
Serving[edit]
Brandy may be served neat or on the rocks (over ice cubes). It may be added to other beverages to make
several popular cocktails; these include the Brandy Sour, the Brandy Alexander, theSidecar, the Brandy
Daisy, and the Brandy Old Fashioned.
In western countries, brandy is traditionally drunk neat at room temperature from a snifter or a tulip glass.
In parts of Asia, it is usually drunk on the rocks.
When drunk at room temperature, it is often slightly warmed by holding the glass cupped in the palm or
by gentle heating. Excessive heating of brandy may cause the alcohol vapour to become too strong,
causing its aroma to become overpowering. Brandy drinkers who like their brandy warmed may ask for
the glass to be heated before the brandy is poured.
Culinary[edit]
Flavoured brandy is added to enhance the flavour of desserts, including cake and pie toppings.
Flavoured brandy is commonly added to apple dishes.
Brandy is a common deglazing liquid used in making pan sauces for steak and other meat.
Brandy is used to create a more intense flavour in some soups, notably onion soup.
Brandy is used to flamb the Crpe Suzette while serving.
Medicinal[edit]
Brandy was an important ingredient in many patent medicines such as Daffy's Elixir.
History[edit]
The origins of brandy were clearly tied to the development of distillation. Brandy, as it is known today,
began to appear in the 12th century and became generally popular in the 14th century.
Initially wine was distilled as a preservation method and as a way to make it easier for merchants to
transport. It is also thought that wine was originally distilled to lessen the tax which was assessed by
volume. The intent was to add the water removed by distillation back to the brandy shortly before
consumption. It was discovered that after having been stored in wooden casks, the resulting product had
improved over the original distilled spirit.
[2]
In addition to removing water, the distillation process led to the
formation and decomposition of numerous aromatic compounds, fundamentally altering the composition
of the distillate from its source. Non-volatile substances such as pigments, sugars, and salts remained
behind in the still. As a result, the taste of the distillate was often quite unlike that of the original source.
As described in the 1728 edition of Cyclopaedia, the following method was used to distill brandy:
[3]

A cucurbit was filled half full of the liquor from which brandy was to be drawn and then raised with a little
fire until about one sixth part was distilled, or until that which falls into the receiver was entirely flammable.
This liquor, distilled only once, was called spirit of wine or brandy. Purified by another distillation (or
several more), this was then called spirit of wine rectified. The second distillation was made in balneo
mariae and in a glass cucurbit, and the liquor was distilled to about one half the quantity. This was further
rectifiedas long as the operator thought necessaryto produce brandy.
To shorten these several distillations, which were long and troublesome, a chemical instrument was
invented that reduced them to a single distillation. To test the purity of the rectified spirit of wine, a portion
was ignited. If the entire contents were consumed without leaving any impurities behind, then the liquor
was good. Another, better test involved putting a little gunpowder in the bottom of the spirit. If the
gunpowder took fire when the spirit was consumed, then the liquor was good.
[3]

As most brandies have been distilled from grapes, the regions of the world producing excellent brandies
have roughly paralleled those areas producing grapes for viniculture. At the end of the 19th century, the
western European markets, including by extension their overseas empires, were dominated by French
and Spanish brandies and eastern Europe was dominated by brandies from theBlack Sea region,
including Bulgaria, the Crimea, and Georgia. In 1880, David Saradjishvili founded his Cognac Factory in
Tbilisi, Georgia, a crossroads for Turkish, Central Asian, and Persian trade routes and a part of the
Russian Empire at the time. Armenian and Georgian brandies, called cognacs in the era, were
considered some of the best in the world and often beat their French competitors at the International
Expositions in Paris and Brussels in the early 1900s. The storehouses of the Romanov Court in St.
Petersburg were regarded as the largest collections of cognacs and wines in the world with much of it
from the Transcaucasus region of Georgia. During the October Revolution of 1917, upon the storming of
the Winter Palace, the Bolshevik Revolution actually paused for a week or so as the participants gorged
on the substantial stores of cognac and wines. The Russian market was always a huge brandy-
consuming region in which home-grown varieties were common but much of it was imported. The
patterns of bottles followed that of the western European norm. Throughout the Soviet era, the production
of brandy was a source of pride for the communist regime as they continued to produce some excellent
varieties, especially the most famous Jubilee Brandies of 1967, 1977, and 1987. Remaining bottles of
these productions are highly sought after, not simply for their quality, but for their historical significance.
Terminology and legal definitions[edit]
According to the Encyclopaedia Britannica and general colloquial usage of the term, brandy may also be
made from pomace and from fermented fruit other than grapes.
[2]

If a beverage comes from a particular fruit (or multiple fruits) other than exclusively grapes, or from
the must of such fruit, it may be referred to as a "fruit brandy" or "fruit spirit" or named using the specific
fruit, such as "peach brandy", rather than just generically as "brandy". If pomace is the raw material, the
beverage may be called "pomace brandy", "marc brandy", "grape marc", "fruit marc spirit", or "grape marc
spirit". Grape pomace brandy may be designated as "grappa" or "grappa brandy".
[4]
Apple brandy may be
referred to as "applejack".
[4]
There is also a product called "grain brandy" that is made from grain spirits.
[5]

Within particular jurisdictions, there are specific regulatory requirements regarding the labelling of
products identified as brandy. For example:
In the European Union, there are regulations
[6]
that require products labelled as brandy, except "grain
brandy", to be produced exclusively from the distillation or redistillation of grape-based wine or grape-
based "wine fortified for distillation" and aged a minimum of six months in oak.
[7]
Alcoholic beverages
imported to the EU from the United States or other non-EC states can be sold within the European
Union using labels that refer to them as "fruit brandy" or "pomace brandy", but such a label cannot be
used in the EU for products produced in an EC member state.
[citation needed]

In the US, brandy that has been produced from other than grape wine must be labelled with a
clarifying description of the type of brandy production such as "peach brandy", "fruit brandy", "dried
fruit brandy", or "pomace brandy" and brandy that has not been aged in oak for at least two years
must be labelled as "immature".
[4]

In Canada, the regulations regarding naming conventions for brandy are similar to those of the US
(provisions B.02.050061). The minimum specified aging period is six months in wood, although not
necessarily oak (provision B.02.061.2). Caramel, fruit, other botanical substances, flavourings, and
flavouring preparations may also be included in a product called brandy (provisions B.02.050059).
[8]

Within the European Union, the German term Weinbrand is legally equivalent to the English term
"brandy", but outside the German-speaking countries it is particularly used to designate brandy
from Austria and Germany. In Poland, brandy is sometimes called winiak, from wino (wine).
Types[edit]
There are three main types of brandy. The term "brandy" denotes grape brandy if the type is not
otherwise specified.
Grape brandy[edit]
Grape brandy is produced by the distillation of fermented grapes.


Brandy de Jerez in barrels aging.
Albanian grape brandy (Rakia e Rrushit) is the most popular and traditional alcoholic beverage in
Albania and the Albanian regions of EasternMontenegro.
Lazova rakija in Macedonia, Lozovaa in Bosnia, Croatia, Montenegro and Serbia, Muskatova or
Grozdova in Bulgaria are well known grape brandies in the Balkans. Some of these brandies are
aged and some are non-aged. Balkan folks call this type of brandy Rakia, Rakija or Raki.
American grape brandy is almost always from California.
[2]
Popular brands include Christian
Brothers and Korbel.
Armenian brandy has been produced since the 1880s and comes from the Ararat plain in the
southern part of Armenia. Bottles on the market are aged anywhere from 3 to 20 years.
Armagnac is made from grapes of the Armagnac region in the southwest of France, Gers, Landes
and Lot-et-Garonne. It is single-continuous distilled in a copper still and aged in oak casks
from Gascony or Limousin. Armagnac was the first distilled spirit in France.
[citation needed]
Armagnacs
have a specificity: they offer vintage qualities. Popular brands are Darroze, Baron de
Sigognac, Larressingle, Delord, Laubade, Glasand Janneau.
Metaxa, the first alcoholic drink consumed in space,
[citation needed]
is a Greek distilled spirit invented by
Spyros Metaxas in 1888, continuing the tradition of making distilled wines since Classical antiquity.
Mature distillates are made from sun-dried Savatiano, Sultana and Black Corinth grape varieties
blended with an aged Muscat winefrom the Greek islands of Samos and Lemnos then aged for 3 to
80 years. The "12 stars dry" and "Grand Reserve" varieties have no added Muscat wine. Metaxa's
varieties range from the 3 stars, 5 stars, 7 stars, 12 stars, and the12 stars Grand Olympian Reserve
(dry) to the Private Reserve, aged for at least 30 years, and the METAXA AEN that is aged for 80
years in the No1 cask of Spyros Metaxas. The number of stars represents the number of years the
blend is matured. Metaxa cellars are in Kifissia, an affluent suburb of Athens, Greece. In the past,
Metaxa was considered a 'cognac', but now only brandies from the Cognac region of France can be
called cognacs. Metaxa has been a sponsor of major sporting events including the World Cup andFA
Cup. Metaxa is exported to over 60 countries and is the most popular brandy in travel retail
worldwide.
[citation needed]

Cognac comes from the Cognac region of France,
[2]
and is double distilled using pot stills. Popular
brands include Hine, Martell, Camus, Otard, Rmy
Martin, Hennessy, Frapin, Delamain andCourvoisier.
Brandy de Jerez is a brandy that originates from vineyards around Jerez de la Frontera in Andalusia,
Spain.
[9]
It is used in some sherries and is also available as a separate product. It has aProtected
Designation of Origin (PDO). The traditional production method has three characteristics:
Aged in European oak casks with a capacity of 500 litres (132 US gal; 110 imp gal), previously
having contained sherry.
The use of the traditional aging system of Criaderas and Soleras.
Aged exclusively within the municipal boundaries of Jerez de la Frontera, El Puerto de Santa
Mara and Sanlcar de Barrameda in the province of Cdiz.
[10]

Kanyak is a variety from Turkey whose name is a variation of "cognac" and also mean "burn blood" in
Turkish, a reference to its use in cold weather.
Pisco is a strong, colorless to amber coloured brandy produced in specific regions of Chile and Peru.
The name Pisco derives from the Peruvian port of the same name. Pisco is still made in Peru and
Chile but the right to produce and market it is subject to disputes between both countries.
[11]

South African grape brandies are, by law, made almost exactly as Cognac, using a double-
distillation process in copper pot stills followed by aging in oak barrels for a minimum of three years.
Because of this, South African brandies are a very high quality.
[12]

Cyprus brandy differs from other varieties in that its alcohol concentration is only 32% ABV (64 US
proof).
[citation needed]

Bejois Brandy is a grape brandy produced in India and most popular in the southern states.
Grape brandy is also produced in many other countries, including Bulgaria, Georgia,
Germany, Greece, Israel, Italy, Macedonia, Mexico, Moldova, Romania and Ukraine.
[citation needed]

The European Union and some other countries legally enforce the use of the name Cognac as the
exclusive name for brandy produced and distilled in the Cognac area of France and the
nameArmagnac for brandy from the Gascony area of France. Both must also be made using traditional
techniques. Since these are considered PDO, a brandy made elsewhere in a manner identical to the
method used to make Cognac and which tastes similar to Cognac, cannot be called Cognac in places
that restrict the use of that term to products made in the Cognac region of France. Such places include
other parts of Europe, the United States and Canada.
Fruit brandy[edit]


A bottle of Calvados, a French fruit brandy made from apples.
Fruit brandies are distilled from fruits other than grapes. Apples, peaches, apricots, plums, cherries,
elderberries, raspberries, and blackberries are the most commonly used fruits. Fruit brandy usually
contains 40% to 45% ABV (80 to 90 US proof). It is often colourless. Fruit brandy is customarily drunk
chilled or over ice, but is occasionally mixed. For example, blackberry brandy and Coca-Cola are mixed to
make a popular New England drink called "the blackbird".
Applejack is an American apple brandy made from the distillation of hard cider. It was once made
by fractional freezing which would disqualify it as a proper brandy.
Buchu brandy is South African and flavoured with extracts from Agathosma species.
Calvados is an apple brandy from the French region of Lower Normandy.
[2]
It is double distilled from
fermented apples.
Damassine brandy is made with the prune fruit of the Damassinier tree in the Jura
Mountains of Switzerland
Coconut brandy is a brandy made from the sap of coconut flowers.
Eau de vie is a French term for colorless fruit brandy. This term is also applied to grape-based brandy
other than armagnac and cognac.
German Schnaps is fruit brandy produced in Germany or Austria.
Kirschwasser is a fruit brandy made from cherries.
[2]

Kukumakranka brandy is South African and flavoured with the ripe fruit of the Kukumakranka.
Plenka or "Plen" is a common traditional description for Slovak brandy. It must be distilled from
Slovakian wild or domestic fruits whose native name ends in -ica.
Plinka is a traditional Hungarian fruit brandy.
[2]
It can only be made with fruits from Hungary, such as
plums, apricots, peaches, elderberries, pears, apples or cherries.
Poire Williams is made from the Williams pear, also known as the Bartlett pear.
Rakia is a type of fruit brandy produced in Albania, Bosnia, Bulgaria, Croatia, Macedonia,
Montenegro and Serbia: it may be made from plums, apples, quinces, pears, apricots, cherries,
mulberries, grapes, or walnuts.
Slivovitz is a strong fruit brandy made from plums. It is produced in Croatia, Bulgaria, Macedonia,
Slovenia, Bosnia and Herzegovina, Serbia, Slovakia, the Czech Republic, and Poland.
uic is a clear Romanian fruit brandy made from plums, apples, pears, apricots, mulberries,
peaches, quinces, or mixtures of these. Romania and Moldovaalso produce a grape brandy called vin
ars (burnt wine) or divin.
Pomace brandy[edit]


Marc de Bourgogne. Unlike many, this pomace brandy fromBurgundy, France, is aged (Tres Vieux, Very Old), which gives it
itscaramel colour.
Pomace brandy, also called marc in both English and French, is produced by fermentation and
distillation of the grape skins, seeds, and stems that remain after grapes have been pressed to extract
their juice for making wine. Most pomace brandies are neither aged nor coloured.
Examples of pomace brandy are:
Albanian Raki e Rushi
Bulgarian
Macedonian
Cretan tsikoudia
Croatian tropica
Cypriot zivania
[2]

French marc
Georgian chacha
German Tresterbrand
Greek tsipouro
Hungarian trklyplinka
Italian grappa
Portuguese aguardente, Bagaceira
Romanian tescovin
Serbian/Bosnian komovica
Slovak vinovica
Slovenian tropinovec
Spanish orujo
Distillation[edit]
A batch distillation typically works as follows:
Wine with an alcohol concentration of 8% to 12% ABV (16 to 24 US proof) and high acidity is boiled in
a pot still. Vapours of alcohol, water, and numerous aromatic components rise and are collected in a
condenser coil, where they become a liquid again. Because alcohol and the aromatic components
vaporise at a lower temperature than water, the concentration of alcohol in the condensed liquid
(the distillate) is higher than in the original wine.
After one distillation, the distillate, called "low wine," will contain roughly 30% alcohol by volume (60 US
proof). The low wine is then distilled a second time. The first 1% or so of distillate that is produced, called
the "head," has an alcohol concentration of about 83% (166 US proof) and an unpleasant odour, so it is
discarded (generally, mixed with another batch of low wine, thereby entering the distillation cycle again).
The distillation process continues, yielding a distillate of approximately 70% alcohol (140 US proof)
(called the "heart"), which is what will be consumed as brandy. The portion of low wine that remains after
distillation, called the "tail," will be mixed into another batch of low wine (so that the tail enters the
distillation cycle again, as does the head).
Distillation does not simply enhance the alcohol content of wine. The heat under which the product is
distilled and the material of the still (usually copper) cause chemical reactions to take place during
distillation. This leads to the formation of numerous new volatile aroma components, changes in relative
amounts of aroma components in the wine, and the hydrolysis of components such as esters.
Pot stills vs. column stills[edit]
Cognac and South African "pot still brandy" are examples of brandy produced in batches using pot
stills (batch distillation). Many American brandies use fractional distillation in column stills to perform their
distillation.
Special pot stills with a fractionating section on top are used for Armagnac.
Aging[edit]
Brandy is produced using one of three aging methods:
No aging: Most pomace brandy and some fruit brandy is not aged before bottling. The resulting
product is typically clear and colourless.
Single barrel aging: Brandies with a natural golden or brown colour are aged in oak casks. Some
brandies have caramel colour added to simulate the appearance of barrel aging.
Solera process: Some brandies, particularly those from Spain, are aged using the solera system.
Labelling[edit]
Brandy has a traditional quality rating system, although its use is unregulated outside
of Cognac and Armagnac. These indicators can usually be found on the label near the brand name:
A.C.: aged two years in wood.
V.S.: "Very Special" or 3-Star, aged at least three years in wood.
V.S.O.P.: "Very Superior Old Pale" or 5-Star, aged at least five years in wood.
X.O.: "Extra Old" aged at least six years in wood.
Vintage: Stored in the cask until the time it is bottled with the label showing the vintage date.
Hors d'age: These are too old to determine the age, although ten years plus is typical.
In the case of Brandy de Jerez, the Consejo Regulador de la Denominacion Brandy de Jerez classifies it
according to:
Brandy de Jerez Solera one year old.
Brandy de Jerez Solera Reserva three years old.
Brandy de Jerez Solera Gran Reserva ten years old.
See also[edit]

Wikimedia Commons has
media related to Brandy.
Armagnac
Batch distillation
Cognac
Cut brandy
Dutch brandy
Fine
Fortified wine
Himbeergeist
Plinka
Singani
Schnapps
What is Cognac?
Come winter and it's time to take refuge in this blood-warming alcoholic nectar! That reminds me to ask,
what is cognac? Let's find out!



All alcoholic drinks, rightly used, are good for body and soul alike, but as a restorative of both there is
nothing like brandy.
~ George Saintsbury

You must be wondering why I commenced this discussion on cognac with a quote on brandy. Well, there
is a reason and a good one; just bear with me for a little while and you'll find out. Now, returning to
cognac, it is an alcoholic drink that is distilled from very specific grape varieties that grow in a particular
region in France. This favorite poison of many derives its name from the French town of Cognac whose
surrounding regions are hosts to the vineyards where grapes used in making cognac are grown. There
are very strict legislations regarding the production and marketing of Cognac. Only wine distilled from
certain specific grapes that grow in the officially demarcated area surrounding the town of Cognac can be
called by this name. Similarly, wine manufactured using the same methods, distilled from similar grapes
that grow in any other region of the world cannot be called cognac. Let's get to the details of what cognac
is in the succeeding paragraphs.

What is Cognac Made From?
Cognac, ranking high among a list of alcoholic drinks that's made from grapes, is made from a blend of
very specific varieties of grapes such as Ugni Blanc, Folle Blanc and Colombard. Folignan, Blanc Ram
and Jurancon blanc grape varieties can also be used but it is legally mandatory that the blend of the
former and latter grape varieties should contain at least 90% of the former for the beverage to be
recognized as cognac. The districts that are legally and officially recognized as producers of cognac
include Grande Champagne, Petite Champagne, Bon Bois, Fins Bois, Borderies and Bois Ordinaire.

The extremely dry and sharply acidic taste of the cognac producing grapes make for great aging and
easy distillation. The juice extracted after pressing the grapes is allowed to ferment for a couple of weeks.
The fermentation process is carried on by wild yeast and no additional sulfur or sugar is added to this
fermented liquid. After it has fermented completely, the liquor is distilled twice in copper stills whose
dimensions are prescribed by regulatory legislations. On completion of the distillation, the resulting spirit
is then packed into oak barrels and left to age for at least two years before marketing.

What Color is Cognac?
The color of the final drink can range anywhere between golden amber to a dark, caramel brown. The
discrepancy in color arises from the difference of wood used for making the barrels in which the spirit is
aged. Darker wood imparts deeper color and vice versa.

Is Cognac the Same as Brandy?
Absolutely. Going back to the doubt that I stirred in your minds by beginning this article on cognac with a
quote on brandy, Cognac is a variety of brandy that is made from a set of specific grape varieties and
manufactured in the geographic area and wine-producing region that surrounds the French town,
Cognac, and which falls within the jurisdiction of the Departments of Charente and the Charente-Maritime
which function under the government of France. The methods used for the fermentation, distillation and
aging process are the same as brandy. The alcohol content of the final spirit (between 35%-60%) is also
more or less the same for cognac and regular brandy.

Best Cognac Brands
The following list enumerates some of the best cognac brands available. These cognac brands are worth
stocking up on if you're one of those people who like indulging in long, after-dinner activities like reading,
conversing or watching movies on chilly winter nights.
Cognac Xo
Kelt Cognac Vsop
Martell Cognac Vsop
VS Cognac
A. Hardy Cognac Xo
Gabriel & Andreu Cognac Fins Bois
Hine Cognac Antique
Meukow Cognac
Exclusif Cognac
Martell Cognac V.s.
Bache-Gabrielsen
Rmy Martin
Prince Hubert de Polignac
Paul Giraud
Courvoisier
Braastad
Lopold Raffin
These are, by far, some of the best cognac brands among others that would cheer you up from the inside
even as it's all chills outside.

I guess that pretty much answers what cognac is without delving much into the minute technical details of
processing, manufacturing and legislation that goes behind that glass of distilled liquid fire that you just
poured out. What could possibly be a better way to preserve the warmth of that hot roasted turkey you
just dined on than a glass of liquid amber fire accompanied by a spirited (pun intended!) discussion on
politics (or economics, or science....it doesn't matter as long as the conversation and the cognac keeps
flowing)! On a parting note, I would like to quote Ambrose Bierce from his satirical work The Devil's
dictionary as a tribute to brandy in general:

BRANDY, n. A cordial composed on one part thunder-and-lightning, one part remorse, two parts bloody
murder, one part death-hell-and-the-grave and four parts clarified Satan.

Rakia is a popular alcoholic beverage in the Balkans produced by distillation of fermented fruit. The
alcohol content of rakia is normally 40% ABV, but home-produced rakia can be stronger (typically 50% to
60%). Rakia is widely considered to be national drink of Albania, Bosnia and
Herzegovina,Bulgaria, Croatia, Macedonia, Montenegro and Serbia.
Contents
[hide]
1 Origins
2 Variant names
3 Overview
4 Local varieties
o 4.1 Albanian rakia
o 4.2 Croatian rakija
o 4.3 Serbian rakija
5 Serving
6 Ritual use
7 Types
8 See also
9 References
10 External links
Origins[edit]
The origins of rakia are unknown. The name is derived of the Arabic word al-rak which means sweet,
leading some to believe that it has some Middle Eastern influence and was developed in the Balkans
during the Ottoman Empire's occupation of the region. Currently, there is no defined origin of rakia but
there are many who claim to be the origins of the drink, namely Bulgaria, Serbia and Turkey. These
countries and their people will to this day argue that it is their country that invented the popular drink but
no one has concrete proof of its origins.
Bulgaria claims that rakia originated in its territory, and often cites an old piece of pottery from the 14th
century in which the word rakinja is inscribed as the proof of its origins. The country has taken measures
to declare the drink as a national drink in the European Union to allow lower excise duty domestically but
has yet yielded no concrete results.
[1]

Variant names[edit]
Many countries produce similar fruit brandies which are listed here by their local names:
Albania: raki(a)
Bosnia and Herzegovina: rakija/
Bulgaria: ,
Croatia: rakija
Czech Republic: plenka
Hungary: plinka
Republic of Macedonia:
Montenegro: /rakija
Romania: rachiu/rchie, uic, palinc
Serbia: /rakija
Slovakia: plenka
Slovenia: rakija
Overview[edit]


Traditional distillation of rakia inBulgaria
Common flavours are slivovica, produced from plums, kajsija, produced from apricots,
or grozdova/lozova, produced from grapes. Fruits less commonly used
are peaches, apples, pears, cherries, figs, blackberries, and quince. Similar spirits are produced
in Romania, Moldova, Russia and the Caucasus. In Albania, rakia is most commonly made out of grapes
in mild climate regions and out of plums (and sometimes out of mulberry or walnuts) in colder climate
areas.
Plum and grape rakia are sometimes mixed with other ingredients, such as herbs, honey, sour cherries
and walnuts, after distillation. A popular home-made variant in Bosnia and Herzegovina, Bulgaria,
Macedonia, and Serbia is rakia produced from mixed fruits. In the Istrian and Dalmatian regions
ofCroatia, rakia tends to be home-made exclusively from grapes, where the drink is also known locally
as trapa or grappa (the latter name also being used in Italy).
Normally, rakia is colorless, unless herbs or other ingredients are added. Some types of rakia are kept in
wooden barrels (oak or mulberry) for extra aroma and a golden color.
It is supposed to be drunk from special small glasses which hold from 0.03 to 0.05 L.
A popular myth is that one can tell the strength of rakia by the size of the ring of bubbles (venac) which
forms when the bottle is well shaken. This is also mistakenly used as a measure of the quality of the
liquor.
Greek Ouzo (from grape) and Tsipouro (from pomace), Turkish Rak (from sun dried grapes) and Arak at
Arabic and middle eastern countries differ from rakia as they are redistilled with some herbs (commonly
Anise). Some Tsipuro in Greece are made without anise in the same manner as pomace rakia (or
pomace brandy). "Boma raki" in Turkey (common name of the domestic raki which is produced at homes
and villages) is similar to rakia in the Balkans.
Local varieties[edit]
Albanian rakia[edit]
Raki (definite Albanian form: rakia) (a type of rakia) is a traditional Albanian drink.
[2]
In the Ottoman
Empire, until the 19th century, meyhanes would serve wine along with meze.
[3]
Although there were
many Muslims visited meyhane, sharia authorities could, at times, prosecute them. With the relatively
liberal atmosphere of the Tanzimat Period (18391876), meyhane attendance among Muslims rose
considerably and rakia became a favourite among meyhane-goers. By the end of the century, rakia took
its current standard form and its consumption surpassed that of wine.


ganica - a kind of peach rakia fromMeimurje County, northern Croatia
The Albanian raki is made from fermented and distilled fruit, particularly grapes and plums.
[2]
Albanian
raki contains no aniseed and its taste varies according to the fruit used to make it. The process of making
rakia is exceptionally difficult, requiring much labor to mash the fruit, ferment it under the proper
conditions, ensure the correct amount of fire under the distillery barrel and finally to infuse the final
product with leaves from the apple tree.
Croatian rakija[edit]
Rakia is the most popular spirit in Croatia.
[4]
Travarica (herbal rakia) is usually served at the beginning of
the meal, together with dried figs. The Croatian Adriatic coast is known for a great variety of herbal
grappas, some typical for only one island or group of islands. The island Hvar is famous for grappa with
the addition of Myrtus (mrtina bitter and dark brown). Southern islands, such as Korula, and the city
of Dubrovnik are famous for grappa withanise (aniseta), and in central Dalmatia the most popular rakia is
grappa with nuts (orahovica). It's usually homemade, and served with dry cookies or dried figs. In the
summer, it's very typical to see huge glass jars of grappa with nuts steeping in the liquid on every
balcony, because the process requires the exposure of orahovica to the sun. In the northern Adriatic
mainly Istria rakia is typically made of honey (medica) or mistletoe (biska). Biska, which is yellow-
brown and sweet, is a typical liquor of Istria.

Serbian rakija[edit]


Quince rakija from Serbia in traditionalflasks
Rakia is one of the most popular alcoholic drinks in Serbia.
[5]
It is usually served before meals and with
appetizers. It is mandatory to drink with roasted pig, lamb, or dried meat. Serbia has the most
consumption of rakia per capita and is the largest exporter of rakia. According to Dragan Djuric, President
of the Association of Producers of natural spiritsSerbian rakija", the EU protects the names of beverages
by allowing the prefix Serbian.
[5]
In Serbia there are 10,000 private producers of rakia. 2,000 are in the
official register and only about a hundred cellar produces high-quality brandy.
[5]

Rakia is a big part of Serbian culture. It is part of many special occasions, including baptisms, marriages,
joining of the army, and visiting of friends. At funerals, custom demands that a bottle of rakia be left on the
grave of the deceased who liked to drink it, or at least to sprinkle a drop or two during the memorial
service for peace of the persons soul. People even offer the village doctor, policeman, judge, tax
collector or minister a flask of rakia as a payment or a bribe. Many folk songs have been composed about
rakia production and consumption.
Serving[edit]
In Bulgaria and Macedonia, rakia is generally served with shopska salad, milk salad, pickled vegetables
(turshiya) or other salads, which form the first course of the meal. Muskatova rakia is made
from Muscat grapes, while the preparation method of dzhibrova rakia is the same as for Italian Grappa.
Another popular way of serving is "cooked" (Croatian: kuhana, Serbian: kuvana or grejana,
Bulgarian: (grejana), Macedonian: or ) rakia (also called umadija tea in Serbia),
which is heated and sweetened with honey or sugar, with added spices. Heated in large kettles, it is often
offered to visitors to various open-air festivities, especially in winter. It is similar to mulled wine, as weaker
brands of rakia are used (or stronger ones diluted with water).
Ritual use[edit]
Although wine is the essential part of the Eucharist rite in the Eastern Orthodox and Roman
Catholic churches in the region, rakia has found uses in certain religious and related rituals across the
Balkans.
At the end of the Orthodox Christian burial service, at the exit from the cemetery, visitors are offered a
piece of soda bread (pogaa) and a glass of rakia. When drinking "for the soul" of the deceased, one
spills some rakia on the ground, saying "For peaceful rest of the soul", before drinking the rest.
During wedding ceremonies, the groom's father goes around all tables and offers a glass of rakia to all
guests, sharing a toast for the happiness of the newlyweds. In general, in the Balkans, rakia is offered to
guests in one's home as a welcoming gesture.
Ararat (brandy)
From Wikipedia, the free encyclopedia
Ararat

A bottle of Ararat brandy
Type brandy
Country of origin Armenia
Introduced 1887
Ararat is an Armenian brandy that has been produced by the Yerevan Brandy Company since 1887. It is made
from Armenian white grapes andspring water, according to a traditional method.
"Ordinary Brandies" are aged for 3, 4, 5, or 6 years, the soft flavor of the Brandy being based on selected
brands of wines and pure spring water, which help to create a unique taste for each type of Ararat Brandy. The
"Aged Brandies" of 10, 15, 18, and 20 years each have their own unique taste and specific dark golden color.
The distinctive aroma and rich bouquet of these Brandies allowed the Yerevan Brandy Company to enjoy
considerable success in international exhibitions and tastings.
[citation needed]
Ararat Brandy is not only popular in
Armenia, but in many of the former states of the Soviet Union, chief among them Russia (where it's known
under the name Armjanskij Konjak), Georgia, Ukraine and Belarus. In the Russian-speaking countries of the
former Soviet Union the Armenian Brandy is marketed as cognac. This is because in 1900, the brandy won the
Grand-prix award in Paris and the company so impressed the French that they have been allowed to legally
call the product "cognac".
[1]
The term "brandy" has never really caught on and the full name of such beverages
is "cognac-style wine".
[2]

An undocumented anecdote claims that during the Yalta Conference, Winston Churchill was so impressed with
the Armenian brandy Dvin given to him by Joseph Stalin that he asked for several cases of it to be sent to him
each year.
[3][4][5]
During a 2013 meeting at his personal villa in Sochi, Russian president Vladimir
Putin gave British Prime Minister David Cameron a bottle of Armenian brandy as a gift, recalling Stalin's
offering to Churchill in 1945.
[6]

Bottlings[edit]
Ararat 3
Ararat 4
Ararat 5
Ani- 6 years
Endir - 7 years
Otborny
Akhtamar- 10 years
Hobelianakan
Armenia
Tonakan- 15 years
Vaspyurakan - 15 years
Vaspourakan- 18 years (not in current production)
Nairi- 20 years
Armagnac (French pronunciation: [a.maak]) is a distinctive kind of brandy produced in the Armagnac
region in Gascony, southwest France. It is distilled from wine usually made from a blend of grapes
including Baco 22A, Colombard, Folle blancheand Ugni blanc, using column stills rather than the pot
stills used in the production of Cognac. The resulting spirit is then aged inoak barrels before release.
Production is overseen by the Institut national de l'origine et de la qualit (INAO) and the Bureau National
Interprofessionel de l'Armagnac (BNIA).
Armagnac was one of the first areas in France to begin distilling spirits, but the overall volume of
production is far smaller than Cognac production and therefore is less known outside Europe. In addition
they are for the most part made and sold by small producers, whereas in Cognac production is dominated
by big-name brands.
Contents
[hide]
1 History and cultural uses
2 Geography
3 Production
o 3.1 Grapes
4 External links
5 References
History and cultural uses[edit]
Armagnac is the oldest brandy distilled in France, and in the past was consumed for its therapeutic
benefits. In the 14th century, Prior Vital Du Four, a Cardinal, claimed it had 40 virtues:
[citation needed]

It makes disappear redness and burning of the eyes, and stops them from tearing; it cures hepatitis,
sober consumption adhering. It cures gout, cankers, and fistula by ingestion; restores the paralysed
member by massage; and heals wounds of the skin by application. It enlivens the spirit, partaken in
moderation, recalls the past to memory, renders men joyous, preserves youth and retards senility. And
when retained in the mouth, it loosens the tongue and emboldens the wit, if someone timid from time to
time himself permits.
Between the 15th and 17th centuries, Armagnac was traded on the markets of Saint-Sever, Mont-de-
Marsan, and Aire-sur-l'Adour. Subsequently, Dutch merchants began promoting the trade more widely.
The traditional French gourmet dish ortolan has traditionally been prepared by force-feeding an Ortolan
Bunting before drowning it in Armagnac and roasting it. (The dish is now legally prohibited due to laws
protecting the bird.)
Geography[edit]


Vineyards in the Armagnac region near Landes and Gers.
The Armagnac region lies between the Adour and Garonne rivers in the foothills of the Pyrenees. The
region was granted AOC status in 1936. The official production area is divided into three districts that lie
in the departements of Gers, Landes, and Lot-et-Garonne. The region contains 15,000 hectares (37,000
acres) of grape-producing vines.
[1]
The May 25, 1909 Fallieres decree describes the three districts:
Bas-Armagnac
Armagnac-Tnarze
Haut-Armagnac
Each of these areas is controlled by separate appellation regulations. More recently, a new appellation
"Blanche d'Armagnac"was established to allow the production and export of clear, white brandies that
are unaged.
[2]

Production[edit]
Armagnac is traditionally distilled once at 52% of alcohol, which results initially in a more fragrant and
tasty spirit than Cognac, where double distillation takes place. However, long aging in oak barrels softens
the taste and causes the development of more complex flavours and a brown colour. Aging in
the barrel removes a part of the alcohol and water by evaporation (known as part des anges"angels'
tribute" or "angels' share") and allows more complex aromatic compounds to appear by oxidation, which
further modifies the flavour. Alcohol is naturally reducing by an average of 0,4% per year depending on
the characteristics of the cellars. When the Armagnac is considered as matured, it is transferred to large
glass bottles (called "Dame Jeanne") for storage. The main difference between Armagnac and other
spirits is that, due to its relatively low proof, it is generally not diluted with water and therefore is not added
with flavor or colour enhancers as are the major other brandies.
Armagnac is sold under several different classifications, mostly referring to the age of the constituent
brandies. Armagnac is allowed to be sold under vintages. When Armagnacs of different ages have been
blended, the age on the bottle refers to the youngest component. A three star, or "VS," Armagnac is a mix
of several Armagnacs that have seen at least two years of aging in wood. For the VSOP, the aging is at
least five years; and for XO, at least six. Hors d'ge means the youngest component in the blend is at
least ten years old. Older and better Armagnacs are often sold as vintages, with the bottles containing
Armagnac from a single year, the year being noted on the bottle.
As with any "eau de vie," Armagnac should be stored vertically to avoid damaging the stopper with
alcohol. Once opened, a bottle should stay drinkable for years.
Grapes[edit]
Ten different varieties of Armagnac grapes are authorised for use in the production of Armagnac. Of
these, four form the principal part: Armagnac Grapes:
Baco 22A
Colombard
Folle blanche
Ugni blanc
Armagnac can also be added to other ingredients to produce liquors that are sold as another drink - the
German company Vom Fass produces fruit liqeuers with Armagnac at about 16% alcohol.
Metaxa (Greek: ) is a Greek Brown spirit created by Spyros Metaxa in 1888. It is a blend of wine
distillates, Muscat wines and a secret bouquet of rose petals and Mediterranean herbs. It is exported to
over 65 countries and was the first liquor consumed in space.
[1]
Metaxa literally means "silk",
[2]
but it is a
common Greek family name.
Contents
[hide]
1 History
2 Creation
3 See also
4 References
5 External links
History[edit]
In the 19th century most spirits were harsh and burned the palate Spyros Metaxa had a vision of
creating a spirit that would be generous on the senses, intensely aromatic and, above all, smooth on the
palate
[3]

The House of Metaxa was founded by a Greek merchant and entrepreneur: Spyros Metaxa, born in the
island of Euboea.
[4]
He created the first Greek brandy and was involved in the foundation of the first
distillation facility in 1888, a little over 50 years after the Greek War of Independence. The business was
soon expanded with new factories in Istanbul and Odessa. In 1900 the first exports to the United States
took place and the drink became known as "the flying brandy".
[1]



METAXA family mansion in Piraeus built in 1899 as seen today
Following Spyros Metaxa's death, his sons carried on his work. METAXA is the only Greek industry that
survived both World Wars. In 1968 a new factory was built in Kifissia, Athens.
The label shows a Salamina Warrior(Salamina fighter), a figure on an Ancient Greek trireme that was
carved on a coin of that period, found during the excavation of the first factory in Piraeus in 1888.
The House of Metaxa has won several gold medals in international spirit competitions, showcased in
many of its bottles. In 1989 the company was bought by the British drinks group Grand Metropolitan (now
called Diageo) and was later sold to the Rmy Cointreau group.
[5]

In 2013, Metaxa revisited the Mount Lycabettus creating METAXA Rise, a small journey to reach the top
of the hill and have one of the most breath-taking views in the World.
Creation[edit]
Metaxa starts out like a brandy, with a variety of distillates made from dry white wines from different parts
of Greece. After periods of ageing in oak casks, the distillates are blended and mixed with a small amount
of rich muscat wine from the Greek Aegean Islands of Samos and Limnos. Finally, Mediterranean herb
and floral extracts are added a secret recipe apart from rose petals.
[3]

Metaxa exceptional smoothness comes from its Muscat wine. The resulting distillates are kept in cellars,
in limousine, French oak barrels. French barrels are considered more desirable than those made in North
America since French Oak has smaller pores than its American counterpart. This slows the transfer of
flavour between the barrel and the liquor contained within, resulting in a more subtle and refined end
product.
Brandy de Jerez
From Wikipedia, the free encyclopedia


The Toro de Osborne (Osborne bull), was created to advertise BrandyVeterano
[1]

Brandy de J erez is a brandy that is produced only in the Jerez area of Andalusia, Spain (exclusively produced
within the "Sherry Triangle", the municipal boundaries of Jerez de la Frontera, El Puerto de Santa
Mara and Sanlcar de Barrameda, in the province of Cdiz).
[2]
Besides being sold as a brandy, it is also an
ingredient of some sherries. It has a Protected Designation of Origin (PDO).
Contents
[hide]
1 History
2 Production
3 Classification of Brandy de Jerez
4 Tourism
5 Brandy de Jerez in Spanish cuisine
6 References
7 External links
History[edit]

This article needs additional citations for verification. Please help improve this
article by adding citations to reliable sources. Unsourced material may be
challenged and removed. (March 2011)
Being unable to drink the already famous wines to be found in the Jerez region for religious reasons, the Moors
opted to distil them in order to obtain alcohol not only to make perfumes but also for antiseptic and medicinal
use. It is not easy to state the exact date upon which wine spirits began to be aged in oak-wood casks in order
to produce brandy. What is clear is that in the sixteenth century there must have been an important amount of
wine spirit being produced, as is illustrated by the existence of a document which makes reference to the fact
that in 1580 the Town Council of Jerez handed over the revenue from the Wine Spirit Tax (a municipal tax
levied on the production of wine spirit) for the construction of a Jesuit college.
The eighteenth and nineteenth centuries saw the consolidation in Spain of the production of wine spirit for
commercial use destined for exportation, especially to countries in Northern Europe. Holland was the main
market and from there shipped on to practically the whole world.
Brandy is an English adaptation of the original Dutch word brandewijn (burnt wine) whilst the term holanda
(name given to wine spirits of low alcoholic content used in the production of Brandy de Jerez) is obviously
derived from the name of the country to which most of the exports were destined: Holland. With these
precedents is no surprise that words such as brandy and holandas originate from that country. In any case, it
should be remembered that the term 'brandavin' was already in use in picaresque literature of the 17th Century,
as can be seen in The Life and Works of Estebanillo Gonzlez, man of good humour. In the early 19th
Century English and French merchants began to arrive in Jerez who, together with Spanish traders with clear
commercial instincts, promoted trade and laid down the guidelines for the characteristic production and ageing
process of Brandy de Jerez.
The creation of brand names for Brandy de Jerez occurred during the 19th Century on the initiative of sherry
firms who were pioneers in the sale of brands which still exist today, not only in Spain but in numerous
countries throughout the world.
Production[edit]


Casks of brandy de Jerez
Distillation:
[3]

Brandy de Jerez uses two different types of distillation equipment, both made of copper:
1. the traditional pot still which in Jerez is called an alquitara introduced by the Moors -, made of copper
and heated directly by a holm-oak wood fire using a discontinuous process (loading and unloading).
These are used to obtain spirits of low alcoholic content, between 40 and 70. Holandas is the term
used in Jerez to refer to these wine spirits low in alcoholic content, which are of greater quality as they
require the distillation of the best of wines and better evoke the raw material from which they are
produced.
2. distillation columns which are more modern and efficient into which the wine is introduced
continuously. These columns are used in order to obtain strengths of between 70 and 94.8.
In the case of Brandy de Jerez double distillation is not required. From a simple distillation wine spirits of 65%
by volume are obtained. The more a wine is distilled, the more of its characteristics and aromatic substances
are lost.
The traditional production method of Brandy de Jerez is controlled by the Consejo Regulador del Brandy de
Jerez (the Brandy de Jerez Regulatory Council). The method has three main characteristics:
1. The brandy must have been produced exclusively within the municipal boundaries of Jerez de la
Frontera, El Puerto de Santa Mara and Sanlcar de Barrameda.
2. It must be aged in American oak casks with a capacity of 500 liters that previously contained sherry.
Different types of sherry give the brandy a slightly different flavor.
[4]

3. The traditional aging system of criaderas y soleras must be used.
In Jerez it is also possible to use wine spirits of a higher degree of alcoholic content, but never (by decree of
the Consejo) more than 50% of the total. The holandas must always represent 50% minimum of the final
brandy.
Classification of Brandy de Jerez[edit]


Offices of the Brandy de Jerez Regulatory Council
The Brandy de Jerez Regulatory Council classifies brandy de Jerez according to age:
Brandy de Jerez Solera Is the youngest and fruity, with an average age of a year and a volatile content
greater than 150 mg. per 100 cc. pure alcohol
Brandy de Jerez Solera Reserva With an average maturation period of three years and a total content
of volatile components of 200 mg. per 100 cc. of pure alcohol.
Brandy de Jerez Solera Gran Reserva Is the longer aging, with an average of ten years and a total
content of volatile components of 250 mg. per 100 cc. of pure alcohol.
[5]

Pisco
From Wikipedia, the free encyclopedia
For other uses, see Pisco (disambiguation).


A promotional picture of pisco produced in Peru.


Picture of pisco produced in Chile.
Pisco is a colorless or yellowish-to-amber colored grape brandy produced in winemaking regions
of Peru and Chile.
[1][2]
Pisco was developed bySpanish settlers in the 16th century as an alternative to orujo,
a pomace brandy that was being imported from Spain.
[3]

Contents
[hide]
1 Etymology
2 History
o 2.1 Early aguardientes in Peru and Chile
o 2.2 Recession of Peruvian pisco
3 Variants and production
o 3.1 Peruvian pisco
o 3.2 Chilean pisco
4 Ecological aspects of the production
5 Appellation of origin controversy
6 Cocktails
o 6.1 Mixed drinks
7 Consumption
8 See also
9 References
10 External links
Etymology[edit]
The oldest use of the word pisco to denote Peruvian aguardiente dates from 1764.
[4]
However, there are
several, often nationalist theories about the origin of the word pisco. Pisco may have received
its Quechua name from the Peruvian town of Pisco once an important colonial port for the exportation of
viticultural products,
[5]
located on the coast of Peru in the valley of Pisco, by the river with the same
name.
[6]
Chilean linguist Rodolfo Lenz claimed that the word pisco was used all along the Pacific coast of the
Americas from Arauco to Guatemala and that the word would be of Quechua origin meaning "bird".
[7]

This claim is disputed by Chilean linguist Mario Ferreccio Podesta who supports the former Real Academia
Espaola etymology that said that piscowas originally a word for a mud container.
[7]
However, the Real
Academia Espaola actually supports the Lenz theory and underlines the Quechua origin.
[7]

Other origins for the word pisco have been explored, including a Mapudungun etymology where "pishku" has
been interpreted as "something boiled in a pot," which would in this hypothesis relate to the concept of burned
wine (Spanish: vino quemado).
[7]

History[edit]
Early aguardientes in Peru and Chile[edit]


Zones of pisco production as established by Peruvian and Chilean law in red. In green the Department of
Tarija,Bolivia where most singani is produced.
While Peru had been producing wine for commerce since at least 1560,
[8]
pisco production began at the turn of
the 17th century. In contrast to Peru and Chile, Spanish settlers in the viceroyalty of New Spain established
only very few vineyards.
[9]

In 1595 the Spanish Crown banned the establishment of new vineyards in the Americas, but this order was
largely ignored.
[8]
Moreover the Spanish Crown banned the export of Peruvian wine
to Panama and Guatemala in 1614 and 1615 respectively.
[8]

In the 17th century production and consumption of wine and pisco was stimulated by the mining activities
in Potos by then the largest city in the New World.
[8][10]

Ancient documents indicate that aguardiente made from the distillation of grape juices from the valleys of Elqui
and Limar were already being elaborated in the XVI century. It would be the first Spanish conquistadors in the
North of Chile who saw that this was a way to continue their tradition of distilleries. In the North they found a dry
climate with great luminosity, ideal for the cultivation of the vine. The name Pisco goes back to 1732 where we
find the first documents that speak of the treasures of pisco. The archives of the jesuits in the year 1767
certify that at that time Northern Chile was already a great producer of aguardiente thanks to its dry, sunny
climate. In 1889 in the Paris world expo, Chilean piscos were introduced for the first time on an international
level causing great expectations. With the aim to creating a genuine regional product, the Chilean government
obtained denomination of origin and exclusivity in the production of Pisco in 1931.
Recession of Peruvian pisco[edit]
In 1687 the whole southern coast of Peru was struck by the 1687 Peru earthquake which destroyed the cities
of Villa de Pisco and Ica causing the Peruvian wine-growing industry to collapse.
[7]
Wine cellars in the region
affected by the earthquake collapsed and mud containers broke.
[4]

While in the early 18th century Peru production of wine exceeded that of pisco, by 1764 90% of the grape
beverages prepared in Peru were pisco.
[4]
With the suppression of the Society of Jesusin Spanish
America, Jesuit vineyards were auctioned off, and new owners typically did not have the same expertise as the
Jesuits leading to a production decline.
[4]

In late 18th century the Spanish Crown allowed the production of rum in Peru which was cheaper and of lower
quality than pisco.
[4]

In the 19th century demand in industrialized Europe caused many Peruvian winegrowers to shift the land use
from vineyards to lucrative cotton fields, contributing further to the decline of the wine and pisco industry.
[7]
This
was particularly true during the time of the American Civil War (18611865) when the cotton prices skyrocketed
due to the Blockade of the South and its cotton fields.
[4]

Pisco was also popular in San Francisco and nearby areas of California during the Gold Rush in the late 1800s
and early 1900s.
[11]

According to legal documents recently found in the U.S. National Archives of San Francisco, California, it has
been proven that at least until 1864, Pisco was considered in the United States a liquor native only to the
Republic of Peru.
[12]

Variants and production[edit]
Peruvian pisco[edit]
Main article: Peruvian Pisco


Some bottles of Peruvian pisco.
Peruvian pisco is produced only using copper pot stills rather than continuous stills
[citation needed]
like single
malt Scotch whiskies and unlike most vodkas. Peruvian pisco is never diluted after it is distilled and enters the
bottle directly at its distillation strength.
[citation needed]

A Peruvian pisco peculiarity is that the first part of the distillation (called the heads) is kept, and then mixed in
with the rest of the distillate. Re-adding the 'heads' adds in more 'character' to the variety of pisco and this is
the way that the Peruvians traditionally liked it.
[citation needed]

Many types of grapes were used to produce pisco, leading to a wide variation in flavor, aroma, viscosity and
appearance of the liquor.
[clarification needed]
This harmed attempts to export the product under a single denomination
since there could be enormous differences between the contents of bottles sold as pisco.
[citation needed]
As such, a
number of regulations were established and set a baseline for a product to carry the name.
Four levels of pisco were thus designated:
[13]

Puro (Pure), made from a single variety of grape, mostly Quebranta, although Mollar or Common
Black can be used; however, no blending between varieties is accepted ("pure" pisco should
contain only one variety of grape).
Aromticas (Aromatic), made from Muscat or Muscat-derived grape varieties, and also from
Albilla, Italia and Torontel grape varieties; once again, the pisco should only contain one variety of
grape in any production lot.
Mosto Verde (Green Must), distilled from partially fermented must, this must be
distilled before the fermentation process has completely transformed sugars into alcohol.
Acholado (Multivarietal), blended from the must of several varieties of grape.
The order is not established based on quality; it is simply listed in this way in Peruvian regulation
publications.
Some other specific restrictions of note are:
[citation needed]

Aging: Pisco must be aged for a minimum of three months in vessels of "glass, stainless steel or
any other material which does not alter its physical, chemical or organic properties".
Additives: No additives of any kind may be added to the pisco that could alter its flavor, odor,
appearance or alcoholic proof.
Pure pisco is a very viscous liquid, slightly more so than vodka and comparable to Sambuca.
[citation
needed]
It has an odor which is vaguely reminiscent of reeds.
[citation needed]
Its flavor is very smooth and
almost non-alcoholic, which can be very deceptive, with the result that many first-time drinkers often
drink to excess and can quickly become inebriated without noticing.
[citation needed]
Some people consider it
"heresy" to mix pure pisco with anything else, and it is generally accepted that it should be drunk
alone, even to the exclusion of ice.
[citation needed]

Aromatic is a variety currently made of Italy and Muscat grapes in Peru and frequently rests in big clay
receptacles called botijas.
[citation needed]
According to Peruvian specifications, Chilean pisco cannot be
classified as aromatic despite the restriction of 'no additives' is obeyed, because Chilean pisco is aged
in oak barrels and it is frequently made of a mix of more than four types of grapes that remain after the
wine elaboration which is the main purpose of the Chilean spirits industry.
[citation needed]

Green Must is generally seen in high income environments.
[citation needed]
Its grape taste is very strong,
as is its fruity perfume.
[citation needed]

In Peru, "Pisco Sour day" is celebrated on the first Saturday of February.
[citation needed]
Years ending with
zero (0) are of special significance.
[citation needed]
The theme is red and white (the Peruvian flag colours).
When the Peruvian National Anthem is played, all Pisco Sour's must be finished as a mark of
respect.
[citation needed]

Acholado is gaining popularity due to its sweetness, both in odor and flavor, making it a favorite for
the Pisco sour, a mixed drink.
[citation needed]

Chilean pisco[edit]


Chilean "Pisco Aviador" label from 1915


Some bottles of Chilean pisco.
Chilean pisco is produced in the Elqui Valley, a long narrow region through the Andes, by the ABA
firm. It is produced there with a "boutique" type of distillate made by the Aguirre family. The ABA
brand of Chilean pisco is produced with double distillation in copper pot type stills.
[14]

During the adaptation of many vineyards to pisco production, the most widespread grape was used as
raw material, namely the Muscat, with some vineyards preferring the Torontel and Pedro
Jimnez varieties. As is the case with Peru, regulations for pisco designations have been enacted in
Chile, including the following classifications:
[citation needed]

Pisco Corriente o Tradicional, 30% to 35% (60 to 70 proof).
[15]

Pisco Especial, 35% to 40% (70 to 80 proof).
[15]

Pisco Reservado, 40% (80 proof).
[15]

Gran Pisco, 43% or more (86 or more proof).
[15]

No distinction between varietal mixes is made other than that it is restricted to the three kinds of
grapes named above.
[clarification needed]

The Regular pisco variation is quite bland in taste since the alcohol is mixed with water,
reminiscent of a weak rum, and its odor is very sweet and woody with a slight yellowish tinge to
the color.
[citation needed]

The Special and Reserve variations are very similar in flavor and color, both being very sweet
and of a cloudy yellowish color. The flavor is much stronger than regular pisco and leaves an
alcoholic aftertaste in the mouth, similar to bourbon.
[citation needed]

The Great pisco has a commanding odor and a dark yellow color, it is not as sweet as the other
varieties, yet it carries a strong woody flavor the others lack.
[citation needed]

The yellowish to amber color in Chilean pisco is due to the wood aging process, with the darker
colors being a sign that they have been aged longer.
[citation needed]
Not all Chilean pisco is tinged,
and the more mass-marketed brands can be clear.
Ecological aspects of the production[edit]
Chile has taken steps to have a clean and environmentally friendly production of pisco. In order to
crack down on pollution, and to increase competitiveness, the National Council for Clean
Production agreed with the pisco producers and pisco grape agronomists, to collaborate, signing
an Agreement of Clean Production (APL). Capel, by itself invested more than CL$ 800 million.
[16]

Appellation of origin controversy[edit]
Peru claims the exclusive right to the use of the "Pisco" label name as an appellation of
origin.
[17]
However, various large-market countries (e.g., the United
States,
[2]
France,
[18][19]
Italy,
[18][20]
Mexico,
[18][21]
Canada,
[22][23]
Australia,
[24]
etc.) allow products of
Chile to be identified as "Pisco".
Peru considers that the word "pisco" as applied to liquor has a close relationship with the
geographical area where it is produced (as the case of champagne in France and Spain can only
produce under the name of cava), and therefore, should be used only by the liquor produced in
Peru.
Peru also claims that pisco was developed in its territory and bases its claims in many historical
and etymological sources:
Historical documents about the origin of the word pisco, pisko or pisko, applied to pre-
Inca hunter-gatherer settlements.
To the age of the term and the multitude of applications of the same : a "bird", a "valley", a "
river", a port, to liquor, and to a vessel.
To the application of the term to a city for over 20 centuries: Pisco.
On the other hand, Chile considers that the term is generic, (a trade name, as in the case of wine
or whiskey) and may be used by the two countries. Chile argues that the pisco" is a term used
for a type of alcoholic beverage made from grapes. Also, Chile does not deny that such a product
was developed and manufactured first in Peru, but argues that this name was used to designate
the grape brandy produced in both countries by various factors: Container, Port of export, etc.
Furthermore, Chile bases its claim in the existence of a geographical wine-producing areas in
tworegions of Chile that are bounded legally to use the term "pisco": Atacama and Coquimbo.
[25]

Cocktails[edit]
Some of the most popular cocktails with pisco include:
Pisco Punch, the first known pisco cocktail, invented in San Francisco, California in the 19th
Century. It contains pineapple, gum Arabic, and syrup, among other ingredients.
[26]

Pisco Sour, the Peruvian national cocktail prepared with egg white, lime juice, simple
syrup, and bitters. The Chilean version usually has no bitters.
[27]

Serena Libre sweeter than Pisco Sour, made with Chilean papaya juice and sugar.
Algarrobina Peruvian Pisco with algarrobina syrup (or carob syrup), cinnamon, egg yolk,
and cream.
Pisco Flip a flip on the traditional Pisco Sour, made with egg yolks instead of whites.
[28]

Cupid's Cup Peruvian pisco, aperol, fresh lemon juice, simple syrup, and egg whites. A
thyme sprig is used for decoration.
[29]

Tampisco Bay a cocktail inspired by Tampa Bay, Florida. Made using Pisco and fresh
cucumber juice, agave nectar, jalapeno slices, and red bell pepper slices and served in an
ice filled highball glass.
[30]

Mixed drinks[edit]
Some examples of mixed drinks with pisco include:
Canario
Capitn
Chilcano de Pisco, a Peruvian cocktail made with Pisco, lemon juice, ice, bitters, and ginger
ale.
Piscola, also called "national cocktail" in Chile (Spanish: Combinado nacional or combinado)
a cocktail prepared mixing Coca-Cola and pisco. Other combinations of Pisco and coke
include the Tiger Tail, Pisco Collins and Per Libre or "Sol y Sombra" (Sun and
Shadow).
[citation needed]

Pisco Sorpresa, a cocktail originated in East London, inspired by the Latin American classic.
Involves shaking gin, Cointreau, triple sec, Bacardi and Pisco, adding raspberry juice,
pouring into a cocktail glass and finishing off with a dash of soda, grenadine and a squeeze
of lemon.
Consumption[edit]
In Chile the per capita consumption of pisco is of 3 litres per year of which 18% is on average so-
called premium piscos.
[31]
However, in Peru, the annual per capita consumption was reported as
being only 0.5 litres as of 2008, but growing at the expense of decreasing market
shares for rum and whisky (although whisky remains the most popular spirit in Peru).
[32]

The top importer of Peruvian Pisco is the US with an estimated import value of US$2 million in
2012.
[citation needed]
Chile is the second highest importer, with an estimated import value of
US$449,000.
[citation needed]

Cyprus brandy
From Wikipedia, the free encyclopedia


Xynisteri grapes, as used to make brandy on Cyprus.
The production of brandy on Cyprus began in the year 1871
[1]
by ETKO (the oldest surviving distiller on
the island) following their importation of a pot stillfrom Cognac in 1868. Data coming from the English
explorer Samuel Baker revealed that in 1875 the volume of native brandy production in the Limassol
District alone amounted to 467,711 okes.
[2]
Since then it has become popular amongst locals and
dozens of companies (mostly in the Limassol district) currently distil it. It differs from other European
varieties in that its alcohol concentration is 32%,although there are some that are stronger e.g. Keo
Five Kings 40%
[3]
and most varieties have a distinctly sweet aftertaste.
[4][unreliable source?]
Production is
usually by double distillation of xynisteri based white wines with aging in oak barrels.
[5]
Cypriot brandy
forms the base for the Brandy Sour cocktail, in addition to locally-produced lemon cordial, that has
been cited as the national drink of Cyprus.
[6][7]

Bejois (brandy)
From Wikipedia, the free encyclopedia
(Redirected from Bejois Brandy)
This article is about Bejois Brandy. For other uses, see Bejois (disambiguation).
Bejois is a make of Indian brandy, manufactured by Amrut Distilleries, most popular in
the states of Kerala and Karnataka.
[1]
It is part of Amrut's Indian Made Foreign Liquor (IMFL) portfolio.

Applejack (beverage)
From Wikipedia, the free encyclopedia

This article needs additional citations for verification. Please help improve this
article by adding citations to reliable sources. Unsourced material may be
challenged and removed. (January 2010)


A bottle of applejack, along with a Jack Rose Cocktail.
Applejack is a strong alcoholic beverage produced from apples, popular in the American colonial period.
[1]

Contents
[hide]
1 History
2 Production
3 See also
4 References
History[edit]
Applejack was historically made by concentrating cider, either by the traditional method of freeze distillation or
by true evaporative distillation. The term applejack derives from jacking, a term for freeze distillation.
[1]
The
modern product sold as applejack is no longer produced using this traditional process.
In New Jersey, applejack was used as currency to pay road construction crews during the colonial period. A
slang expression for the beverage wasJersey Lightning.
[2]
The oldest licensed distillery in the United
States, Laird & Company, in Scobeyville, New Jersey, was until recently the country's only remaining producer
of applejack, and during the American Revolution George Washington asked Robert Laird for his recipe for
"cyder spirits."
[2]

Production[edit]
Freeze distillation is a low-infrastructure method of production compared to evaporation distillation. Apples and
applejack have historically been easy to produce in small quantities. Hard apple cider was an important drink in
the colonial and early years of the United States, particularly in areas without access to clean water, but was
often considered insufficiently palatable and bulky to store.
Rather than consume an alcoholic fruit beer, the cider harvested in the fall was often separated in the winter via
freeze distillation, by leaving it outside and periodically removing the frozen chunks of ice, thus concentrating
the unfrozen alcohol in the remaining liquid. From the fermented juice, with an alcohol content of less than
10%, the concentrated result contains 30-40% alcohol.
It is slightly sweet and usually tastes and smells of apples.
Freeze distillation can concentrate methanol and fusel alcohols (by-products of fermentation which true
distillation separates out) in applejack to unhealthy levels.
[citation needed][disputed (for: the fact that these are not concentrated any more
than the ethanol) discuss]
As a result, many countries prohibit such applejack as a health measure.
[citation needed]
However,
reducing methanol with the absorption of 4A molecular sieve is a practical method for production.
[3]
Also,
distillation by evaporation can separate these since they have different boiling points.
With easy availability of grain, metal stills, clean water, and eventually pasteurization starting in the mid-19th
century, cider and applejack were gradually displaced by other beverages and liquors. In the late 19th and
early 20th centuries, traditional applejack acquired a stigma as a result of its association with the older
production process, and was less economical to produce than some alternatives.
Calvados (brandy)
From Wikipedia, the free encyclopedia
(Redirected from Calvados (spirit))


Couperne Calvados
Calvados (French pronunciation: [kal.va.dos]) is an apple brandy from the French region of Lower
Normandy (Basse-Normandie).
Contents
[hide]
1 History
2 Production
3 Double and single distillation
4 Producing regions and legal definitions
5 Grades of quality
6 Tasting
7 In popular culture
8 See also
9 References
10 External links
History[edit]


A VSOP level Calvados.
Apple orchards and brewers are mentioned as far back as the 8th century by Charlemagne. The first known
Norman distillation was carried out by "Lord" de Gouberville in 1554, and the guild for cider distillation was
created about 50 years later in 1606. In the 17th century the traditional ciderfarms expanded but taxation and
prohibition of cider brandies were enforced elsewhere than Brittany, Maine and Normandy. The area called
"Calvados" was created after the French Revolution, but "eau de vie de cidre" was already called "calvados" in
common usage. In the 19th century output increased with industrial distillation and the working class fashion for
"Caf-calva". When a phylloxera outbreak in the last quarter of the 19th century devastated the vineyards of
France and Europe, calvados experienced a "golden age". During World War I cider brandy was requisitioned
for use in armaments due to its alcohol content.
[1]
Theappellation contrle regulations officially gave calvados
a protected name in 1942. After the war many cider-houses and distilleries were reconstructed, mainly in
the Pays d'Auge. Many of the traditional farmhouse structures were replaced by modern agriculture with high
output. The Calvados appellation system was revised in 1984 and 1996. Pommeau got its recognition in 1991;
in 1997 an appellation for Domfront with 30% pears was created.
Cider brandy is also made in the UK, and appears in records going back to 1678. Somerset cider brandy
gained European protected geographical indication (PGI) status in 2011.
[2]

Production[edit]
Calvados is distilled from cider made from specially grown and selected apples, of which there are over 200
named varieties. It is not uncommon for a Calvados producer to use over 100 specific varieties of apples, which
are either sweet (such as the Rouge Duret variety), tart (such as the Rambault variety), or bitter (such as the
Mettais, Saint Martin, Frequin, and Binet Rouge varieties), the latter being inedible.
The fruit is harvested (either by hand or mechanically) and pressed into a juice that is fermented into a
dry cider. It is then distilled into eau de vie. After two years aging in oak casks, it can be sold as Calvados. The
longer it is aged, the smoother the drink becomes. Usually the maturation goes on for several years.
Double and single distillation[edit]


A calvados pot still.
The appellation of AOC (appellation d'origine contrle) calvados authorizes double distillation for all calvados
but it is required for the AOC calvados Pays dAuge.
Double distillation is carried out in a traditional alembic pot still, called either "l'alambic repasse" or
"charentais".
Single continuous distillation in a column still.
The usual arguments for and against the two processes are that the former process gives the spirit complexity
and renders it suitable for longer aging whilst the latter process gives the calvados a fresh and clean apple
flavour but with less complexity. In fact there is a growing belief that a well operated column still can produce as
complex and "age-able" Calvados as Double Distillation.
[citation needed]

Producing regions and legal definitions[edit]


Map of the calvados region
Like many French wines, Calvados is governed by appellation contrle regulations. There are three
appellations for calvados:
The AOC calvados area includes all of the Calvados, Manche, and Orne dpartements and parts
of Eure, Mayenne, Sarthe, and Eure-et-Loir.
AOC calvados makes up for over 70 percent of the total production.
Minimum of two years ageing in oak barrels.
The terroir, geographical area, is defined.
The apples and pears are defined cider varieties.
The procedures in production like pressing, fermentation, distillation and ageing is regulated.
Usually single column distillation.
The more restrictive AOC calvados Pays d'Auge area is limited to the east end of the dpartement of
Calvados and a few adjoining districts.
Extensive quality controlthe basic rules for AOC calvados together with several additional
requirements.
Aging for a minimum of two years in oak barrels.
Double distillation in an alembic pot-still.
Produced within the designated area in Pays d'Auge.
A minimum of six weeks fermentation of the cider.
Flavour elements are controlled.


A small calvados producer aroundCambremer along the cider route.
AOC calvados Domfrontais reflects the long tradition of pear orchards in the area, resulting in a
unique
[clarification needed]
fruity calvados. The regulation is similar to the AOC calvados and the column still is
used.
A minimum of 30 percent pears from the designated areas is used.
A three-year minimum of ageing in oak barrels.
The orchards must consist of at least 15 percent of pear trees (25 percent from the sixteenth harvest).
Fermier "farm-made" calvadossome quality minded producers both inside and outside the Pays
dAuge make "calvados fermier", which indicates that the calvados is entirely made on the farm in a
traditional agricultural way according to high quality demands.
[3]

Grades of quality[edit]
The age on the bottle refers to the youngest constituent of the blend. A blend is often composed of old and
young calvados. Producers can also use the terms below to refer to the age.
"Fine", "Trois toiles ***", "Trois pommes"at least two years old.
"Vieux""Rserve"at least three years old.
"V.O." "VO", "Vieille Rserve", "V.S.O.P.", "VSOP"at least four years old.
"Extra", "X.O." "XO", "Napolon", "Hors d'Age", "Age Inconnu"at least six years old. Often sold much
older.
High quality calvados usually has parts which are much older than that mentioned. Calvados can be made from
a single (generally, exceptionally good) year. When this happens, the label often carries that year.
Tasting[edit]


A bottle of calvados Pays D'Auge
Calvados is the basis of the tradition of le trou Normand, or "the Norman hole". This is a small drink of
Calvados taken between courses in a very long meal, sometimes with apple sorbet, supposedly to re-awaken
the appetite. Calvados can be served as apritif, blended in drinks, between meals, as a digestif, or with coffee.
Well-made calvados should naturally be reminiscent of apples and pears, balanced with flavours of aging. The
less aged calvados distinguishes itself with its fresh apple and pear aromas. The longer the calvados is aged,
the more the taste resembles that of any other aged brandy. As calvados ages, it may become golden or
darker brown with orange elements and red mahogany. The nose and palate are delicate with concentration of
aged apples and dried apricots balanced with butterscotch, nut and chocolate aromas.
In popular culture[edit]
Calvados is the regimental drink of The Royal Canadian Hussars, Le Rgiment de Hull, and Le Rgiment de
Maisonneuve, having been taken up as the units passed through Normandy following the D-Day invasion.
Known as Le Trou normand, it is normally taken as a palate cleanser between courses at a regimental dinner.
In the Swedish television police procedural Beck, the main character, Martin Beck, regularly drinks Calvados.
In the novel Arch of Triumph by Erich Maria Remarque, the protagonist, a surgeon named Ravic, often drinks
Calvados.
In the video game Brothers in Arms: Road to Hill 30, Lt. Col. Robert Cole finds a case of Calvados in a barn on
the highway N13 to Carentan after assaulting a farm, in an engagement known as Cole's Charge.
In the anime Sound of the Sky, the members of the 1121st Platoon secretly run a distillery in which Calvados is
produced.
In the film The Ghost Writer, exPrime Minister Adam Lang (Pierce Brosnan) orders a Calvados to be served
by his personal staff on his private jet, to his "ghost" (Ewan McGregor).
In television series Hannibal, the first season's ninth episode is entitled "Trou Normand".
In the film Midnight In Paris, several characters drink Calvados throughout the film.
In the eighth episode of the second season of Party Down, Calvados becomes a plot point when science-fiction
writer AF Gordon Theodore repeatedly requests the drink after the caterers run out.
In the memoir La Btarde Violette Leduc, Maurice Sachs and others extensively drink Calvados.
Damassine
From Wikipedia, the free encyclopedia

[hide]This article has multiple issues. Please help improve it or discuss these issues on the talk page.
This article needs additional citations for verification. (July 2009)
This article's tone or style may not reflect the encyclopedic tone used on Wikipedia. (July 2009)


Damassine (eau de vie) is a liqueur produced by distillation of the damson plum, called "Damassine" in
French.
[1][2]

According to local tradition, the Crusaders or Bernard de Clairvaux brought seeds for the Damassinier plant
back from the Orient (hence its name originating from Damascus fr Damas). TheRomans might have already
known the fruit, cited in the Duhamel de Monceau encyclopaedia. In the Jura area, the first citation dates back
to a written reference regarding a Grandfontaine plantation in 1791.
Contents
[hide]
1 Fruit
2 Eau de vie
3 References
4 External links
Fruit[edit]
Damassine is a small red prune of a thousand scents. Of round to slightly oval shape, it weighs between 6
and 10 grams and measures approximately 26,5 x 23,5 and 22,5 mm in diameter. The colour of its skin is not
uniform. Predominantly from pink to red, it can even be dark red on the sun-exposed side, whilst slightly yellow
with reddish dots on its "shadowy" side. However, size and colour may vary from season to season, from tree
to tree and even from one branch to the other.
Its yellowish, slightly orange, juicy flesh does not adhere to the kernel. Its skin is thin, adhering lightly to the
flesh.
The fruit ripens around the first days of August. When fully ripe it falls from the tree naturally. This is the right
time to collect the fruit, as picking it up or shaking it from the tree would result in a loss of flavour and scent.
Eau de vie[edit]
The aromas are very complex, composed of different kinds of ingredients. The scents of wild prune dominate,
with herbal and almond touches. The latter can easily be explained by the fruit morphology (proportion of kernel
and flesh). The herbal touches must come from the fact that it has to be gathered once falling onto the ground.
The secondary scents and aromas are those of the other similar kernel fruits (cherries, Mirabelle), sweetness
(honey, dried banana) and spices (coriander, cloves with a little touch of cinnamon).
Coconut brandy
From Wikipedia, the free encyclopedia
Coconut brandy

Type Brandy
Manufacturer Mendis
Introduced 2009
Alcohol by volume 40.0%
Proof 80
Coconut brandy is a clear distilled spirit produced from coconut and matured in Halmilla wood casks.
[1]
The
world's first coconut brandy was produced by Mendis.
Contents
[hide]
1 Production
2 See also
3 References
4 External links
Production[edit]
Coconut brandy is produced from the sap ("toddy") of the coconut flower that is extracted by a specialized
process called Tapping & Paring. The toddy is sourced from the coconut palm in Sri Lanka, where the coconut
palm is Tapped and Pared for a total of 8 months, beginning in the first week of April and ending the second
week of December each year.
[2]

Toddy naturally ferments in the wood casks it is brought to the distillery in. Toddy naturally ferments because
its main constituent in its freshest state is sucrose. Under normal conditions during toddy collection this sucrose
will ferment without aid, due to yeasts that naturally accumulate in the toddy.
[2]

At the distillery the fermented toddy is transferred into wood storing vats where it undergoes stringent pre-
distillation filtration. Following filtration it is then pumped into the distillation house where the Distiller uses both
French pot still and patent still, to distill different batches of toddy using the two distillation methods. the Toddy
is double distilled in the French pot still and single distilled in the patent still by a continuous distillation process.
During distillation, the distillate of toddy runs off the still into wooden holding vats where it is then transferred
into warehouses to be set down for maturing in casks.
[2]

Specially oak casks from around the world, along with Hamilla wood casks are used to age coconut brandy in.
The aging process is monitored constantly by the cellar master and his tasters that work under him. After two
years of aging, coconut brandy is ready to be bottled as a V.S.. X.O. has a minimum of 10 years maturation.
Eau de vie
From Wikipedia, the free encyclopedia

This article needs additional citations for verification. Please help improve this
article by adding citations to reliable sources. Unsourced material may be
challenged and removed. (March 2008)


Three bottles of eau de vie. The flavors are framboise (raspberry), zinfandel grape, and cherry.
An eau de vie (plural, eaux de vie also hyphenated eau-de-vie and eaux-de-vie) (French for "water of life")
is a clear, colorless fruit brandy that is produced by means of fermentation and double distillation and it can
also be made from grapes. The fruit flavor is typically very light.
In English speaking countries, eau de vie refers to a distilled beverage made from fruit other than grapes.
Similar terms may be local translations or may specify the fruit used to produce it. Although eau de vie is a
French term, similar beverages are produced in other countries
(e.g., German Schnaps, Balkan rakia, Romanian uic, Czech and Slovak plenka, Hungarian plinka, Sri
Lankan coconutarrack, and Georgian chacha). In French speaking countries, however, there is also the
term eau-de-vie de vin, which refers to eaux de vie from grapes, more precisely those that are not made in
the Armagnac or Cognac regions of France. These alcoholic beverages are known as French brandy in the
English speaking world.
Contents
[hide]
1 Production
2 Varieties
3 Serving
4 See also
5 References
6 External links
Production[edit]
Ripe fruit is fermented, distilled, and quickly bottled to preserve the freshness and aroma of the parent
fruit. Eaux de vie are typically not aged in wooden casks, hence they are clear. Although this is the usual
practice, some distillers age their products before bottling.
[1]

Varieties[edit]
Some commonly available flavors are eau de vie de poire (pear) known as eau de vie de Poire
Williams when made from the Williams pear , eau de vie de pomme (apple), eau de vie de mirabelle (yellow
plum), and eau de vie de pche (peach). When made from pomace, it is called pomace brandy or marc.
While most eaux de vie from the Alpine regions of Europe only rest very briefly in glass containers, others are
aged in wooden casks before bottling. Thus, calvados, an apple-based spirit from northwestern France is
required by law to spend at least two years in wood, and most producers also offer much older products to the
market (up to 20 years or more). Some slivovitz are also aged in wooden casks, giving them their golden or
amber color and some additional flavors.
The term can also refer to maple eau de vie, made from maple syrup.
Serving[edit]
Serving preferences vary. Here are some general guidelines:
Serving size: An eau de vie is usually served as a digestif. The typical serving size is 30 to 60 ml (1.1 to
2.1 imp fl oz; 1.0 to 2.0 US fl oz), owing to the high alcohol content of the spirit and because it is typically
drunk after a meal during which wine, or some other alcoholic beverage, has already been served.
Glassware: Some connoisseurs recommend a tulip-shaped glass; others recommend a snifter.
[citation needed]

Schnapps
From Wikipedia, the free encyclopedia
Schnapps (/nps/ or /nps/; [naps] ( listen)) is a term that refers to any kind of strong alcoholic beverage.
The English word "schnapps" is derived from the German Schnaps (plural,Schnpse).
[1]

Schnaps is a Low German noun that means "swallow"; it has been documented in its High German meaning
since before the 18th century.
[2]

Contents
[hide]
1 Types
o 1.1 German
o 1.2 American
2 Schnapszahl, Schnapsdatum
3 See also
4 References
Types[edit]
German[edit]


A sign advertising home-made Marillenschnaps in Austria.
The German term Schnaps refers to any kind of strong alcoholic drink.
In Austria, Switzerland, southern Germany, and the French region of Alsace, a type
of Schnaps called Obstler or Obstbrand (from the German Obst, fruit)
[3]
is very popular. These spirits are
actually eaux de vie, though that term is not used in German.
Obstler are associated with the southern part of the German-language area. In northern Germany, almost all
traditional distilled beverages are grain-based.
The main kinds of fruit used for German Schnaps are apples, pears, plums, and cherries. Apricots are another
popular fruit; they are used to make an Austrian Schnaps called Marillenschnaps. Fruits other than these five
kinds are rarely used for German Schnaps. Apples are used along with pears to make a fruit
brandy called Obstwasser. Pears are used to produce Poire Williams(Williamsbirne); plums
make Zwetschgenwasser, and cherries make Kirschwasser.
A raspberry-flavored spirit called Himbeergeist is also a Schnaps, although it is not produced by means of
fermenting raspberries (Himbeeren), which produce a low yield of alcohol due to their low sugar content.
Instead, rectified spirit is infused with fresh raspberries, and this mixture is then distilled.
American[edit]
American schnapps are alcoholic beverages that are produced by mixing neutral grain spirit with fruit flavors or
with other flavors. This mixture is then bottled with added sugar and (usually) glycerine, producing a smooth,
syrup-like drink. Their alcohol content can be between 15% and 50% ABV (30100 proof).
[4]

American schnapps can be bought in a very wide variety of flavors,
including aniseed, apricot, banana, blackberry, black
currant, butterscotch, cherry, cinnamon, coffee, espresso, grape, lemon,mandarin
orange, menthol, peach, peppermint, raspberry, watermelon, honeydew, strawberry, mango, root beer,
and sour apple.
These drinks technically fall into the category of liqueurs because of their added sugar content.
[5]

Schnapszahl, Schnapsdatum[edit]
In Germany, a number that is composed of identical digits (for example, 33, 444, or 1111) is called
a Schnapszahl.
Dates that are composed of identical or nearly identical digits, such as 08-08-08 or 09-09-(19)99, are popular
as dates for wedding ceremonies. Such a date is called a Schnapsdatum.
The first Schnapsdatum in the 21st century was 01-01-(20)01. An especially prized date for a German wedding
was 11.11.(20)11, which was a "perfect" Schnapsdatum.
Kirsch
From Wikipedia, the free encyclopedia
(Redirected from Kirschwasser)
For other uses, see Kirsch (disambiguation).


Kirschwasser, produced in Germany and bottled at 40% ABV.
A kirschwasser (/krvsr/ KEERSH-vahs-r; German: [k vas], German for cherry water) or kirsch is a
clear, colorless fruit brandy traditionally made from double distillation of morello cherries, a dark-
colored cultivar of the sour cherry. However, it is now also made from other kinds of cherries. The cherries are
fermented complete (that is, including their stones).
[1]
Unlike cherry liqueurs and so-called cherry brandies,
kirschwasser is not sweet.
The best kirschwassers have a refined taste with subtle flavors of cherry and a slight bitter-almond taste that
derives from the stones.
Contents
[hide]
1 Serving
2 Origin and production
3 Food
4 See also
5 References
6 External links
Serving[edit]
Kirschwasser is usually drunk neat. It is traditionally served cold in a very small glass and is taken as
an apritif. However, people in the German-speaking region where kirschwasser originated usually serve it
after dinner, as a digestif.
Kirschwasser is used in some cocktails, such as the Ladyfinger and the Florida.
High-quality kirschwasser may be served at room temperature, warmed by the hands as with brandy.
Origin and production[edit]


Illustration of the morello cherry.
Because morellos were originally grown in the Black Forest region of southern Germany, kirschwasser is
believed to have originated there.
Kirschwasser is colourless because it is either not aged in wood or is aged in barrels made of ash. It may have
been aged in paraffin-lined wood barrels or in earthenware vessels.
[1]

In France and in English-speaking countries, clear fruit brandies are known as eaux de vie. The European
Union sets a minimum of 37.5% ABV (75 proof) for products of this kind; kirschwasser typically has an alcohol
content of 40%50% ABV (80100 proof). About 10 kilograms (22 pounds) of cherries go into the making of a
750 ml bottle of kirschwasser.
Food[edit]


Urschwyzer Kirsch, produced in Switzerland and bottled at 40%ABV.
Kirsch is sometimes used in Swiss fondue and in some cakes,
[2]
such as the Zuger Kirschtorte. It is also
commonly used in the dessert cherries jubilee.
It is used in traditional German Schwarzwlder Kirschtorte (Black Forest cake, which is believed to have
originated in the 16th century) and in other cakesfor example in Gugelhupf cake.
Kirsch can also be used in the filling of chocolates. A typical kirsch chocolate consists of no more than
one milliliter of kirsch, surrounded by milk or (more usually) dark chocolate with a film of hard sugar between
the two parts. The hard sugar acts as an impermeable casing for the liquid content and also compensates for
the lack of sweetness that is typical of kirsch. Swiss chocolatiers Lindt & Sprngli and Camille Bloch, among
others, manufacture these kirsch chocolates.
Plinka
From Wikipedia, the free encyclopedia


A glass of Hungarian apricot plinka.
Plinka is a traditional fruit brandy in the countries of the Carpathian Basin, known under several names, and
invented in the Middle Ages. Under the 2008 "Hungarian Plinka Law", only fruit spirits distilled from a mash of
ripe fruits produced in Hungary, mashed, distilled, matured and bottled locally can be called plinka. Fruit spirits
made from concentrates, semi-dried or dried fruit cannot legally be called plinka. The European Union also
established exclusive trademark rights for the name. Additionally, the trademark to several specific regional
varieties were given to Hungarian brands of Almaplinka, Barackplinka, Szilvaplinka, and Trklyplinka
(made of apple, apricot, plum and pomace respectively).
[1]

Contents
[hide]
1 EU Legal definition
o 1.1 Legal description
o 1.2 The eight palinkas with PDO
2 History
3 Types of plinka
4 Varieties
5 Consumption
6 Production
o 6.1 Modern production
o 6.2 Commercial production
o 6.3 Non-commercial production
7 Similar products
8 See also
9 Sources
10 External links
EU Legal definition[edit]
The production of plinka in the European Union is regulated by order 1-3-1576/89, which took effect on 1 July
2002. According to the regulation, an alcoholic beverage may be called plinka in the EU only if:
1. it is made exclusively from fruits, herbs or pomace indigenous to the Carpathian Basin region, and free
of additional ingredients or additives,
2. is grown, distilled and bottled in Hungary and Transylvania,
3. its alcohol content is between 37.5% and 86% ABV.
As a consequence of this regulation, a whole family of popular products was rebranded as "szeszes ital" (spirit
drinks). Traditional plinkas mixed with honey were rebranded as "szeszes ital" as well, even if there was no
unorthodox steps in the process of distillation. Most of the brands re-categorized as spirit drinks are a cheap
mixture of flavorings, water, and rectified spirit.
[citation needed]

In 2004 the European Union accepted plinka as a Hungarian speciality, and hence its production is limited to
Hungary (and four provinces of Austria for plinka made from apricot). This caused some confusion in
neighbouring countries, as some claimed that producers of fruit brandies would have to pay a royalty to
Hungary.
[2]
This is however not the case. It is the brand "plinka" that is protected by Hungarian and EU law,
hence producers outside of Hungary are not allowed to use the brand "plinka" for their products, but they are
free to produce fruit brandies and sell them under different names. This is in spite of the drink being historically
distilled in most of historical Hungary, many regions of which fall outside the present-day borders.
The production is regulated by the 2008. LXXIII. Law of the Republic of Hungary. Under the relevant EU and
Hungarian law, plinka can be made only from healthy and legally allowed fruits by way of distillation. Plinka
falls under generic protected designation of origin.
Legal description[edit]
Plinka with protected designation of origin (PDO): Palinka (Hungarian: plinka) has been officially registered
in Europe as a Hungaricum since 2004. Its production is regulated by the 2008. LXXIII. Law of the Republic
of Hungary. Under the relevant EU and Hungarian law, plinka can be made only from healthy and legally
allowed fruits by way of distillation, and only in Hungary (with the exception of four provinces of Austria, were
the name apricot plinka can be used for such spirits made from apricot). In this sense, plinka falls
under generic protected designation of origin(Hungarian: eredetvdelem).
Some regions of Hungary are especially suitable for the production of certain fruits, and plinka of excellent
quality has been produced in those regions for centuries. In concreto, only plinkas produced in these
geographical regions, from fruits determined by the relevant law, and representing excellent quality are legally
called plinka with PDO. Only products that meet these criteria receive the official distinguishing label of
protected designation of origin (PDO), which then can appear on their packaging.
The eight palinkas with PDO[edit]
Plinkas with PDO include, szatmri szilvaplinka (plum plinka of Szatmr), a kecskemti
barackplinka (apricot plinka of Kecskemt), szabolcsi almaplinka (apple plinka of Szabolcs),bksi
szilvaplinka (plum plinka of Bks), gnci barackplinka (apricot plinka of Gnc), jfehrti
meggyplinka (sour cherry plinka of jfehrt) and gcseji krteplinka (pear plinka ofGcsej). pannonhalmi
trklyplinka (pomace plinka of Pannonhalma) was the eighth such product to receive in December 2009.
History[edit]

This section does not cite any references or sources. Please help improve this
section by adding citations to reliable sources. Unsourced material may be
challenged and removed. (October 2013)
The first records of the Hungarian spirit date back to the fourteenth century (1332), and refer as "Aqua vitae
reginae Hungariae" to the aqua vitae of the wife of the King Charles I of Hungary. This spirit was probably a
brandy blended with rosemary, and had its use in medicine, as both the king and the queen suffered
from arthritis.


Hungarian plinka bottle
The word plinka derives from the Slavonic stem "pli", to burn, to distill. In Hungarian the word is most
probably of Slovak origin, as "Ttplinka" (literally Slovak plinka) was used in Hungary to refer to alcoholic
drinks derived from wheat.
[3]
In the 19th century, breweries and plinka distilleries operated in tandem.
Comenius described the equipment used to make plinka in "Orbis sensualium pictus" ("The World in
Pictures"), his famous book written for children in the Hungarian town of Srospatak. Distilling itself was the
right of landowners, while laws were introduced to prevent peasants from making plinka at home. The use of
wheat was banned and distillation was forbidden on religious holidays. Despite this, the church still oversaw
alcohol production. Records show that Cistercian monks in Heves County were brewing beer and distilling
plinka in 1715. The role of Jewish lenders and businessmen also grew with the production of alcohol and
Saint Michael was designated patron saint of distilling. Textbooks and publications also began to appear on the
subject around this time.
The larger scale production of distillates, plinka and liqueurs from 1799 resulted in guidelines being drawn up
for distillation and the priority rights granted to landowners were made law. It wasn't long before a plinka tax
was introduced and by 1850, distillation was a state monopoly. In 1920, there were 260 plinka distilleries in
Hungary, a figure that grew to 1,070 in 1970 before falling back down to 815 in 1982. In the meantime, various
laws were introduced to restrict production, including prohibition during the short-lived Hungarian Soviet
Republic in 1919 and splitting of production 50-50 with the state from 1952 to 1970.
Illegal home distilling became popular in the 18th century when peasant breweries were shut down. The
practice was fuelled by the desire to make use of fruit that had fallen from the tree and could not be eaten
coupled with the knowledge that making plinka at home was much less expensive. Because the end product
was often inferior, this produce was reserved for personal use and only offered to friends and guests.
The word plinka became widespread in Hungary in the seventeenth century, but it still referred to distillates
made from grain. The meaning was later transferred to fruit brandies, while wheat distillates were referred to as
"crematura". Distillation became a privilege of the landlords, which led to the proliferation of home stills. Law
forbade the use of bread-stuffs for distillation, hence the use of fruits. Private distilleries and factories started to
appear towards the end of the eighteenth century, which led to legislation and to the introduction of a Plinka
tax.
Types of plinka[edit]
- Kissti (literally "Small pot, cauldron") is a double-distilled plinka made in a copper pot not exceeding a
volume of 1000 litres.
- rlelt (Aged) is a plinka aged for at least three months in a wooden cask smaller than 1000 litres, or for at
least six months in a wooden cask of 1000 litres or above.
- (Old) is a plinka aged for at least 12 months in a wooden cask smaller than 1000 litres, or for at least 24
months in a wooden cask of 1000 litres or above.
- gyas ("bedded") is a plinka aged for at least three months together with fruits. The fruits can be of the same
sort used to obtain the distillate or of another sort. To 100 liters of plinka at least 10 kg of ripe or 5 kg of dried
fruits have to be added.
- Trkly (Pomace plinka, also Trklyplinka) is a plinka made from grape pomace. One of the oldest types
of plinka; it helps digestion, and is usually consumed in small quantities after meals.
[4]

Varieties[edit]
A popular saying in Hungary says: what can be used to prepare jam can also be used to produce plinka. For a
fruit to be suitable for jam production it has to contain some sugar. This saying suggests that plinka can be
made from a large variety of fruits, and indeed it is made from most of the fruits available in Hungary.
The most common plinkas are made from apricots, pears, and plums. Other fruits that are often used are sour
cherries, apples, mulberries and quince. Nevertheless, plinka made from chestnuts is also available.
Barack (pronounced "baratsk") is a type of plinka made of apricots. The word barack is a collective term for
both apricot (in Hungarian srgabarack, lit. "yellow-peach") and peach (in Hungarianszibarack, lit. "autumn-
peach").
Plinka made of pomace (trklyplinka) is very popular as well, and is a typical drink in the wine producing
regions of the country.
An unusual way of presenting pear palinka is when the bottle contains a whole fruit inside.
[5]
The tiny immature
fruit and its branch are threaded into the bottle, and the pear matures there to a point where it is much larger
than the bottle opening.
Consumption[edit]

This section does not cite any references or sources. Please help improve this
section by adding citations to reliable sources. Unsourced material may be
challenged and removed. (July 2009)


A tulip glass.
Plinka is best consumed at 18-20 C because it is at this temperature when the fine smell and taste of the
fruits can be best enjoyed. If served too cold, the smell and the taste will be difficult to notice.
The form of the glass used to drink plinka has a big influence on the drinking experience. The ideal shaped
glass is wide at the bottom and narrow at the rim, that is, it has the shape of a tulip. The relatively narrow neck
of the glass leads to the nose the smell released on the relatively big surface at the bottom of the glass, and so
it magnifies the smell of the drink.
Production[edit]
Modern production[edit]
Modern commercial production occurs in Hungary, Romania and parts of Austria. It is commonly made from the
fermentation of plums, but other fruits used includeapricots, apples, pears, peaches and cherries.
[6][7]
The
traditional double distillation process results in a strong alcohol content of 40 to 70 percent ABV.
[8][9]

Commercial production[edit]
Commercially available plinka is always distilled in one of the registered distilleries.
The quality of plinka is largely influenced by the quality of the fruits used, hence the distiller has to choose
good quality fruits with a rich taste.
The first step in the production process is the preparation of the fruit mash. The stony seed is removed from the
fruits that have such (e.g., cherry, apricot, plum) in order avoid the cyanide contained in these seeds from
ending up in the distillate. Some fruits (e.g., apple, pear, quince) will be ground in order to make the mash soft.
The second step in the production process is the fermentation. Some fruits, like quince, require an additive to
start the fermentation process (e.g., citric acid). The fermentation is carried out in an anaerobic environment.
The ideal temperature for the fermentation process is between 14-16 degrees Celsius, and the process takes
between 10 and 15 days.
The third step in the production process is the distillation. There are two types of distillation processes used: in
a pot still or in a column still.
Distillation in a pot still ("kissti" plinka refers to a plinka distilled in a pot still no bigger than 1000 litres) is
considered to be the traditional way of distillation. Plinka distilled in a pot still is always double distilled. In the
first step the alcohol is extracted from the fermented mash, the result is called "alszesz" (low alcohol). In the
second step it is the taste of the fruits that is extracted from the fermented mash. The second distillation is the
one that has the biggest influence on the quality of the plinka, and hence requires special skills. During the
second distillation one distinguishes between "elprlat" (foreshots), "kzpprlat" (middle cut) and "utprlat"
(feints). The "elprlat" is not used, even though much of the taste is contained in this cut. The "kzpprlat" is
the one that gives the body of the distillate.
Distillation in a column still involves a single distillation. The process is faster and cheaper than distillation in a
pot still, and hence, the resulting plinka is cheaper.
The last step in the process is aging. Plinka can be aged in wooden casks (made of, e.g., mulberry wood) or
in tanks made of metal. Not all varieties of plinka can be aged in wooden casks, because the wood can cancel
the fruity taste of the drink.
Non-commercial production[edit]
In Hungary, one can ferment a batch of fruit mash at home, then take the fermented mash to a distiller, who
can then legally distill the mash to the desired strength. Legislation legalized small home distillers in 2010.
[10]

The most alcoholic plinkas are (informally) referred to as "kertsszaggat" in Hungarian, which literally means
"fence-ripper" (referring to a drunkard's loss of balance). These potent, home-made, "hzi" (home-made)
plinkas are commercially available in small portions and are very common in the countryside.
Poire Williams
From Wikipedia, the free encyclopedia
Poire William is the name for eau de vie (translation: water of life) made from the Williams pear (known as the
Bartlett pear in the United States). It is generally served chilled as an after-dinner drink. Some producers of
Poire William include an entire pear inside each bottle. This is achieved by attaching the bottle to a budding
pear tree so that the pear will grow inside it.
Slivovitz
From Wikipedia, the free encyclopedia


Various bottles of Slivovitz
Slivovitz or Slivovitsa (/slvvts/; Serbian:
/ ljivovica, Bulgarian: , Czech: slivovice, German: Sliwowitz, Bosnian:ljivovica, Croatian: ljivovica,
Hungarian: sligovica, Italian: slivovitz, Macedonian: , Polish: liwowica, Romanian: libovi, Slovak:sli
vovica, Slovene: slivovka, Yiddish: , Ukrainian: ') is a distilled beverage made
from Damson plums.
[1]
It is frequently calledplum brandy,
[2]
and in the Balkans is part of the category of drinks
called rakia. In Hungary and Slovakia it is part of the category of drinks calledPlinka (in Hungary; also used in
Romania) or Plenka (in Slovakia), which are essentially the same as Rakia.
Slivovitz is produced in central and eastern Europe, both commercially as well as homemade. Primary
producers are in Serbia, Slovenia, Croatia, Bosnia, Czech Republic, Slovakia, Poland, Hungary, and Bulgaria.
Contents
[hide]
1 Origin
2 Production and consumption
3 Distilling process
4 Producers
o 4.1 Australia
o 4.2 Bosnia and Herzegovina
o 4.3 Bulgaria
o 4.4 Croatia
o 4.5 Czech Republic
o 4.6 Hungary
o 4.7 Italy
o 4.8 Poland
o 4.9 Serbia
o 4.10 Slovakia
o 4.11 Slovenia
o 4.12 United States
5 See also
6 References
o 6.1 Sources
7 External links
Origin[edit]
The word "slivovitz" is derived from Slavic words for plum or (more specifically) for damson
plum: Serbian ""
[2]
- damson plum,
[3]
Czech "slva" or Slovak "sliv(ka)", and the postfix "-vice" or "-
vica" /vtsa/ to add to the name of the brandy to distinguish what fruit was distilled (e.g. Czech meruka
(apricot) merukovice (apricot brandy), broskev (peach) broskvovice (peach brandy)).
Production and consumption[edit]
Slivovitz is produced in Slavic regions of central and eastern Europe, both commercially as well as homemade.
Primary producers are in Serbia, Czech Republic, Croatia, Slovakia and Hungary.
Pokhlebkin (1992) said that Slivovitz's origin is in Hungary, Czechoslovakia, Romania and
Yugoslavia.
[4][better source needed]

It is most popularly consumed in those nations, as well as wherever communities of expatriate from these
nations exist. Similar plum brandies are also produced in Germany, Switzerland, France, the United States,
and Canada, but marketed under other names, such as brandy, Pflmli, or eau de vie. Clear Creek
Distillery in Oregon is now producing clear slivovitz labelled as such.
Distilling process[edit]


Simple manufacturing system of Slivovitz, in the village Srpski Itebej, Serbia (26 September 2009).
In the manufacturing process, the plums and their ground kernels are first crushed and pressed; yeast, starch,
andsugar may be added to the juice; and the mixture is then allowed to ferment. There may be one or several
distillation stages, depending on the desired final product or region of production, and ageing is common to
enhance the distillate's finer flavours.
Some producers have obtained a Hechsher for their slivovitz, certifying that it is kosher for
Passover.
[5]
AmongAshkenazi Jews slivovitz is associated with Passover because it contains no grain products
and may therefore be consumed during the festival when grain-based liquors are forbidden.
[6]

Imitation slivovitz is made by flavouring spirits with prune juice and artificial oil of bitter almonds.
[1]

Producers[edit]
Australia[edit]
Tamborine Mountain Distillery.
[7]

Bosnia and Herzegovina[edit]
Prijedoranka
Hepok
Bulgaria[edit]

This section needs additional citations for verification. Please help improve this
article by adding citations to reliable sources. Unsourced material may be
challenged and removed. (March 2013)
In Bulgaria, the "Troyan plum brandy" (Troyanska Slivova) has been distilled in the Troyan Monastery by the
monks ever since the foundation of the monastery in 14th century. The original recipe included 40 herbs and
was passed through the centuries from abbot to abbot. Back in 1894 the plum brandy of the Troyan Monastery
was presented at a spirits competition in Antwerp, Belgium, where it won a bronze medal. Some of the secrets
of the Troyan plum brandy are the following: Firstly, it is made of a plum variety that only grows in the Troyan
region. It is an old variety which the locals call "Madzharkini plums", very juicy and aromatic whose stone,
unlike the Teteven plums, is easily removed from the fruit. Secondly, and a very important condition for good
brandy is that the fermentation vessel is as big as possible. Thirdly, it is important that the distillation vessel has
a capacity of 80 to 120 litres. Experienced distillers noticed that the same source material gives different taste
of the end product depending on the distillation vessel. Fourthly, the fruit quality is important; even a small
amount of rotten plums deteriorates the brandy. The plum brandy should not be very strong: it is best in the
range between 39 and 41 degrees. Then its flavour is most strongly felt and it is best to drink. Some of the
most famous people who tasted the Troyan plum brandy are Pope John Paul II and the former U.S.
President Bill Clinton. Patriarch Maxim of Bulgaria celebrated his 95th birthday in 2009 in the Sofia
Metropolitanate with Troyan plum brandy.
[8]

In cooperation with the Bulgarian government, the Czech distillery Rudolf Jelinek protected the brands
"Troyanska slivova" and "Tetevenska slivova" in the EU in 2007. The same year, this largest European
manufacturer of fruit distillates bought a majority share in the largest Bulgarian slivovitsa vinery "Vinprom-
Troyan" having bought half a year earlier the second largest "Destila Teteven". However, the Czechs reduced
the alcohol content to pay less duty. The production of "Vinprom-Troyan" is mainly for export. For the past 18
years, Troyan has a special holiday, The Festival of Plum.
[9]
This holiday is celebrated at the end of September
in Troyan and in the village of Oreshak where the Troyan Monastery is located. The cult for the plum in the
Troyan region exists for ages. The plum has always been an essential produce in this region. Since the
beginning of the 20th century plums have been made into marmalades, pesto, dried prunes, and pulps which
were exported in Western Europe. Of course, this fruit is most important as a raw material for the production of
Troyanska slivova.
[8]

Troyanska Slivova (owned by Rudolf Jelnek)
[10]

Tetevenska Slivova (owned by Rudolf Jelnek)
[11]

Lesidrenska Slivova
[12]

Elenska Slivova (owned by the Lyaskovets winery)
[13]

Croatia[edit]
Badel 1862
[14]

Maraska
[15]

Czech Republic[edit]
In the Czech Republic slivovice (as well as its variations from other fruits) is primarily produced in the southern
and eastern provinces of Moravia and in Vysoina, where the country retains its rural character. The production
of slivovice was introduced to Czech lands probably by Wallachian or Croatian migrants from
northern Balkan since the 16th century.
[citation needed]

Although traditional (illegal) home distilleries still exists, the majority of home production moved to certified local
community-owned distilleries to prevent errors during the distillation process (leading to production of
toxic Methanol). It also allows state authorities to collect their respective taxes based on the proof of the
product, however there are tax-reliefs for private and non-commercial production of the drink. The usual proof
of private-produced slivovice is over 50% of alcohol in the final product, commercially available mass-produced
drinks are mostly lower proof.
Slivovice is usually consumed deeply chilled from a small shot glass known locally as "pank" (literally: a
dummy), "kalek" (colloquial for a small cup) or "tamprle" (from German "das Stamperl", little glass), but is
almost never served on the rocks. The cooling helps to overcome the effects of high proof during the drinking,
however to enjoy the aroma and taste of the original fruit it is better to drink slivovice at room temperature.
The following mass-produced slivovice are available throughout the Czech Republic:
Rudolf Jelnek,
[16]
the most famous distillery based in the town of Vizovice
ufnek,
[17]
small family-run distillery known for quality products
Bonfier
[18]

Stock
[19]

Slivovice, due its somewhat symbolic status of Moravian "national" drink, is strongly presented in local
traditions, culture and popculture like in proverbs, folk songs, TV shows and movies.
Hungary[edit]
Zwack
[citation needed]

Italy[edit]
Luxardo
[20]

Poland[edit]
Poland has a long tradition for making Slivovitz. Historically it has been distilled in the southern regions of the
country by local highlanders and not necessarily given any particular brand names. One of the more
recognised of such products is liwowica cka associated with the region of cko.
[21]
Over the years it was
regarded as one of the best Polish Slivovitz. However due to the fact that it is made without any specific control
and brand ownership it has declined in quality especial in recent years.
[22]

Slivovitz was also distilled in large quantities by local Jewish communities in Poland mainly before the Second
World War. As a popular Passover alcohol Slivovitz had a strong standing among the traditional orthodox
communities in cities of Alexandrw, Strykw, d, Warsaw, Krakw. Since the end of World War 2 some
state owned distillers tried to reintroduce the Slivovitz based on Jewish traditions. Pejsachwka was a great
example of that. The name of this Slivovitz comes directly from the name of Passover holiday which in Polish is
called wito Paschy.
At the end of communism in Poland (1989), Pejsachowka has disappeared from the market.
[23]
One of the
Polish distillers created a brand called liwowica Paschalna. It was originally attempted as the relaunch of
Pejsachowka however has never managed to reach the standards of its predecessor. Main reason for this was
the fact that originally Pejsachowka is made only from Plums, Sugar, Yeast and Water. It is absolutely not
allowed to be combined with any other spirit. Sliwowica Paschalna is slivovitz base mixed with grain spirit to
achieve desired alcohol level and mostly to cut production cost. This means it cannot be Kosher for Passover
and certainly cannot be compared to Pejsachwka in quality.
Another example is liwowica Strykowska which is made by a local distiller in cooperation with d Jewish
Community. Its brand in English is called Strykover Slivovitz. It holds a Kosher for Passover certificate. Its roots
and concept is again tied with the traditions of Pejsachwka and Jewish heritage in past Poland.
[24]

liwowica cka
Strykover Slivovitz
liwowica Strykowska
liwowica Paschalna
Polmos
[25][26]

Serbia[edit]
ljivovica is the national drink of Serbia in domestic production for centuries, and plum is the national fruit. The
name Slivovitz is derived from Serbian (ljivovica).
[2]
Plum and its products are of great importance to Serbs
and part of numerous customs.
[27]
A Serbian meal usually starts or ends with plum products.
[27]
ljivovica is
served as an appertif.
[27]
A saying goes that the best place to build a house is where a plum tree grows
best.
[27]
Traditionally, ljivovica (commonly referred to as "rakija") is connected to Serbian culture as a drink
used at all important rites of passage (birth, baptism, military service, marriage,
[27]
death, etc.). It is used in
the Serbian Orthodox patron saint celebration, slava.
[27]
It is used in numerous folk remedies, and is given
certain degree of respect above all other alcoholic drinks. The fertile region of umadija in central Serbia is
particularly known for its plums and ljivovica.
[28]

Serbian ljivovica is consumed chilled in a special shot glass called "okanji-okanjii" ("fiok-fiuci"
in Vojvodina) of 0.3 to 0.5 dl. It is both part of history and tradition in the country and among Serbs across the
world.
In 2004, over 400 000 litres of ljivovica was produced in Serbia. Serbia is the largest exporter of slivovitz in
the world, and second largest plum producer in the world.
[29][30]

Following the claims of several nations to the protected designation of origin, in October 2007 the European
Union went for a compromise solution, leaving "slivovitz" as a generic name, and granting individual nations the
right to protect the origin with their own adjective.
[31]
Thus, "Serbian Slivovitz" (Srpska ljivovica/
) will become Serbia's first certified national brand.
[32]

There is also a town in Zlatibor, called ljivovica.
Producers
Flores
[33]

Wolf Inter Export|Stefan Nemanja slivovitz
[34]

Navip
[35]

Stara Sokolova
[36]

Zlatni Tok
[37]

Zlatna Biserka
[38]

Katz Rakije
[39]

Prokupac
[40]

Gorda
[41]

Slovakia[edit]
Bocka plenica (Bocka slivovica)
[42]

GAS Familia (Goral Slivovica 52%)
[43]

Old Herold (Bocka slivovica)
[44]

St. Nicolaus (Zbojncka slivovica 52%)
[45]

S 52
[46]

Myjavsk slivovica 52
Slovenia[edit]


Croatian ljivovica and Slovenian Slivovka, two different names for the same drink
Budi
[47]

United States[edit]
Black Star Farms
[48]

Clear Creek Distillery
[49]

Peach Street Distillers
[50]

Stringer's Orchard
[51]

uic
From Wikipedia, the free encyclopedia

This article does not cite any references or sources. Please help improve this
article by adding citations to reliable sources. Unsourced material may be
challenged and removed. (January 2008)
uic (Romanian pronunciation: [t

sujk];) is a traditional Romanian spirit that contains 28%-60% alcohol by

volume (usually 40-45%), prepared only from plums. Other spirits that are produced from some other fruit or
from a cereal grain are called "rachiu" or "rachie."
Contents
[hide]
1 Preparation
2 Types
3 Consumption
4 See also
Preparation[edit]
Traditionally, uic is prepared from early October until early December (after winemaking is complete). The
process must generally be finished before Christmas, as not to leave unfinished business for the next year. If
using plums, they must be left for fermentation (macerare) for 68 weeks, in large barrels (butoaie or cldri).
According to both tradition and Romanian standards (SR) distillation must be done in a brass still (cazan,
pictures at [1]), using a traditional fire source (generally wood, but also of charcoal).
The temperature is controlled traditionally by interpreting the sounds that the still makes and by tasting the
brew at different points in the process. Usually, this process results in three grades of uic:
very strong - distilled twice, generally a quarter of the production, and the first to come out of the still; about
55-60% alcohol by volume, being stronger than palinka; called fat or ntoarsdepending on the regions;
the most famous uic being served before meal; in rural regions, it is habit to serve a guest with this drink.
normal (known as 'vodc' after Russian vodka) - the last to come from the still; between 20-30% alcohol;
After distillation, uic may be left to age between six months and ten years in oak aging barrels (the result is
pearlescent yellow, has a strong aroma, and is known as "old uic", uic btrn), or it may be consumed
immediately ("new uic", uic proaspt). The people preparing uic are sometimes referred to as uicari,
cznari, cazangii, but this varies depending on geographical regions. Mixed with water, uic should
never turn white or opaque.
Types[edit]
Most uic is moonshine, prepared using traditional methods both for private consumption and for sale.
Although this is illegal, the government tolerates the practice due to the traditional character of the beverage.
Most uic is sold in markets and fairs, and at roadsides, bottled in unlabeled PET bottles. Some communities
have acquired production licences and produce it legally.
A famous type is "uic cu fruct." This is a glass bottle of uic containing a whole fruit (usually an apple or a
pear). It is obtained by hanging empty bottles on trees in spring or early summer and growing the fruit inside
the bottle.
The generic term "uic" comprises plum brandies (jinars, horinc, cocr, tura) and other fruit brandies. A
specific nomenclature was created for uic, comprising varieties such as old, selected, superior, etc.
A simple classification of types of uic is :
uic = a generic term for an alcoholic beverage distilled from fruit
palinc = double-distilled plum brandy (the term "palinc" (for "strong uic") is not accepted in the
official nomenclature published by ASRO.
horinc = double-distilled plum brandy
fat = the strongest kind, double-distilled (similar to horinc and palinc)
frunte = the very first uic that comes out of the still during the distillation process; it has a unique taste
and different strength than the rest
Consumption[edit]
Normally, uica is only consumed before the meal (traditionally every meal). In most cases, only a shot is
served as it is too strong to be sipped. The drink is also present in all traditional parties (agape) such as
weddings, baptisms, hunting parties, harvest festivals, religious holidays, family reunions, wakes, and every
day of the week. In most of rural Romania, uic is the usual drink to hold a toast with, rather than wine, which
is almost always consumed towards the end of the party. Usually it is drunk before meal, as it increases
appetite.
A modern portrayal of a modern village inhabitant almost always includes a bottle of uic. Production of uic
can amount to up 5 litres per family per year, as the plum tree is the most widely present tree in Romanian
orchards (see also Agriculture in Romania). According to the 2002/2003 census, 143,167 farms had plum trees
bearing fruit covering a total area of 554 km. According to the same census, about 75% of the crop ends up as
uic.
Romania is among the top Plum producers in the world, and most part of this production is transformed into
uic.
Tsikoudia
From Wikipedia, the free encyclopedia

This article does not cite any references or sources. Please help improve this
article by adding citations to reliable sources. Unsourced material may be
challenged and removed. (October 2012)

It has been suggested that this article be merged with tsipouro. (Discuss) Proposed
since August 2012.


Traditional distillation of tsikoudia.
Tsikoudia () or also commonly raki () in the eastern part of Crete is an alcoholic beverage, a
fragrant, grape-based pomace brandy ofCretan origin that contains 35%60% alcohol by volume. Tsikoudia is
made by distilling of pomace, i.e., the pieces of grapes (sometimes including the stems and seeds) that were
pressed for the winemaking process. The pomace is kept for about six weeks after the grapes have been
pressed, in a tightly-sealed barrel, and then the fermented mush is distilled.
It is similar to tsipouro made in mainland Greece, to the Spanish orujo, French marc, Georgian chacha,
Portuguese bagaceira and Bulgarian, Serbian, Croatian (in Istria: rakija and grappa), Romanian tescovin,
Albanian, Bosnian, Montenegrin, and Turkish rak.
[1]
In the eastern part of Crete tsikoudia is commonly
referred to as "raki", but apparently less so in the west.
It is often home-produced by individuals in villages throughout Crete, and so the alcohol content varies by
producer. Typically each Cretan village has one or two residents who are licensed to distill, and tsikoudia is
produced continuously for two or three weeks in late October and early November.
Tsikoudia is sometimes served cold from a bottle kept in a freezer. This is commonly offered as an after
dinner digestif and in most tavernas in Crete it is offered as a complimentary aperitif with fruits and sweets after
the meal.
It can be flavored using lemon rind, rosemary, or honey (rakomelo).
Notes[edit]
1. Jump up^ N. B. Raki and are, like brandy, very generic words. pomace rak means pomace brandy.
But the word rak by itself does not mean pomace brandy. Because rak is linked with the word "areq" of
Iraq , which is usually thought as linked with the word Iraqi, has its routes of the Uzbek drink "araga."
Zivania
From Wikipedia, the free encyclopedia
Zivania or zivana (Greek: , ) is a Cypriot alcoholic beverage. Zivania is a distillate produced from
a mixture of grape pomace and local dry wines created from Cyprus grape varieties of Xynisteri and Mavro.
The distillation of zivania takes place in special apparatus similar to those used for the production
of tsikoudia in Crete. Zivania is characterized by its taste and aroma. It is colorless and alcoholic with a light
aroma of raisins. Its alcohol content varies, with 45% by volume being the typical value. Zivania contains no
sugars and has no acidity.
Contents
[hide]
1 History
2 Production
3 Storage and transportation
4 Usage
5 Authenticity
6 Consumption
7 Photos
8 See also
9 References
History[edit]
Zivania has been produced in Cyprus since the time the Republic of Venice ruled the island, around the end of
the 15th century.
[citation needed]
Evidence of its continued production during Ottoman and British rule of the island
comes from writers such as the British writer Samuel Baker who in 1879 reports: "...the refuse of skins and
stalks is laid upon one side to ferment for the manufacture of raki, or spirit, by distillation...".
[1]
Since 1989,
zivania has been protected under EU regulations a name for grape marc produced in Cyprus.
[2]

Production[edit]
In order to produce zivania of the highest grade, mature healthy grapes of the best quality are used. The
grape must used for the fermentation should be of less than 13 Baum, in order to get complete fermentation.
As soon as the fermentation process completes (i.e. producing less or equal to 0 Baum reading) the wine
and pomace mixture is transferred to the main container of the distillation apparatus,
called kazani (Greek: ) and the distillation process begins. The first zivania that comes from the distiller
has the highest alcohol content, while the last taken out of the apparatus has a low alcohol content and it is
called porakos (Greek: ). Depending on the pre-distillation mixture, different qualities of zivania are
produced:
Zivania produced by using only wine the distillation
Zivania produced by using wine and pomace for the distillation
Zivania produced by using pomace, water and weak zivania
Storage and transportation[edit]
Zivania is usually stored in clean wooden or galvanised metal containers that can be sealed in order to
contain evaporation. During transportation good care is taken not to damage the containers or allowing leakage
or evaporation.
Usage[edit]
In Cyprus, other than enjoying zivania as an alcoholic drink, it is used for several other purposes. Zivania is
used to treat wounds, for massaging sore body parts, as a remedy for colds and toothaches or as a warming-
up drink during the cold months of winter, especially in the villages of the Troodos mountains.
In old times
[when?]
, the main alcoholic drinks Cypriots consumed were wine and zivania. In some villages of
Cyprus, cinnamon was added to zivania giving it a nice red color and a fine aroma and flavor. As zivania ages it
gains a stronger flavor and aroma. Aged zivania has been valued very highly and is kept for consumption
during special occasions or as a welcoming treat for visitors. Even nowadays at some villages in Cyprus, local
will welcome visitors with zivania served together with dried nuts, Turkish delight, soutzoukos or small
appetizers like Cypriot loukaniko, lountzaand tsamarella.
Authenticity[edit]
To establish the authenticity of zivania chemical studies were contacted to investigate which of the metals
analyzed constitute diagnostic parameters that establish authenticity. The results of the studies establish that
zivania is related to the unique geological and climatic conditions existing on the island of Cyprus.
[3][4]

Consumption[edit]
Zivania is served ice-cold with the local meze, soutzoukos or dried fruit and nuts.
Chacha (brandy)
From Wikipedia, the free encyclopedia


A Georgian woman holding chacha(Binekhi Estragon)
Chacha (Georgian: , pronounced [t

at

a]), is traditionally a clear, strong pomace brandy, which is

sometimes called "vine vodka", "grape vodka", or "Georgian vodka/grappa". It is made of grape pomace (grape
residue left after making wine). The term chacha is used in Georgia to refer to any type ofmoonshine made of
fruits, though it most commonly refers to grape distillate. It may be also produced from unripe or wild grapes.
Other common fruits used are figs, tangerines, oranges, or mulberries.
Originally only a homebrewed drink of Georgian farmers, it is today also produced by professional distillers.
One of the most famous chacha products is the Binekhi Estragon, which became distinguished with the silver
medal at the 2007 Mundus Vini awards.
[1]

Many Georgians claim chacha has medicinal properties and is suggested as a remedy for a number of
ailments, including ear blockages andindigestion. Also, it is said to cure stomachaches by applying it to the
abdomen.
Chacha Tower[edit]
The "Chacha Tower" spirit fountain was opened on 18 October 2012 in Batumi, Georgia's Black Sea resort
town. Free chacha flows every night at 7pm for 10 minutes.
[2]

Tsipouro
From Wikipedia, the free encyclopedia

It has been suggested that this article be merged with tsikoudia. (Discuss) Proposed
since August 2012.


Tsipouro.
Tsipouro (Greek: ) is a pomace brandy from Greece and in particular Thessaly (Tsipouro
Tyrnavou), Epirus, Macedonia, Mani Peninsula, and the island of Crete (where Cretans call
it tsikoudia). Tsipouro is a strong distilled spirit containing 40-45% alcohol by volume and is produced from
the pomace (the residue of the wine press). It comes in two types: Pure or anise-flavored.
Contents
[hide]
1 History
2 Method of production
3 Serving
4 Relation to ouzo
5 See also
6 References
History[edit]
According to tradition the first production of tsipouro was the work of some Greek Orthodox monks. This
occurred during the 14th century on Mount Athos in Macedonia, Greece. Gradually, this idea of using the
pomace left over from the wine-making process in order to produce a distilled spirit was passed
to viticulturists in poorer regions of the whole country, which already used the distillation process for other
purposes. Thus, tsipouro was born.
Method of production[edit]


Raw materials: Dark berries of the grape plant.
While not an exact science, tsipouro production is a complex process that combines physics, chemistry, biology
and agriculture.
Ripe dark grapes harvested by hand are passed through machinery that removes stems and crushes the
grapes into a juicy mass. The mass is left to settle for a few days, just enough to get fermentation started. In
older times wine would be collected and only the solid residue would be used for tsipouro in an attempt to get
the most out of the plant. This method is outdated and modern producers tend to use the whole grape mass,
which is a huge improvement in quality.
[citation needed]

In the next stage the mass is fed into distillation units. During this crucial stage conditions of temperature and
pressure are closely monitored as the hotcondensed liquid comes out drop by drop. The first and last distinct
batches (known as the 'head' and the 'tail') are discarded. Only the intermediate and most valuable batch
(known as the 'heart') is kept to make tsipouro. The above process is repeated at least once more. This means
that the final product is double or even multiple distilled thus ensuring a very high level of purity. .
As a final stage the distillate is left to settle and mature either in stainless tanks or wooden barrels. The latter
case gives rise to aged tsipouro, a relatively new beverage that can be compared towhiskey.
Serving[edit]
Depending on the time of year, tsipouro is used either as refreshment or as a hot beverage, and depending on
the time of day, it replaces the drinking of coffee or wine. Tsipouro and tsikoudia, as with all alcoholic
beverages in Greece, always seem to coincide with various social gatherings.
According to Greek manufacturers, the best way to enjoy tsipouro is straight from the freezer. Some people
prefer to either dilute with water or add ice, although ice causes a violent heat transfer that may undermine the
fine structure of the liquid.
Tsipouro is usually served in shot glasses with the company of meze (small side dish) that can be anything:
nuts, dried fruit, raisins, feta cheese, olives, seafood, meat or halva.
In 2006, Greece filed a request to recognize tsipouro as a PDO (Protected Designation of Origin) product.
[1]

Relation to ouzo[edit]
Although most Greeks prefer pure tsipouro, anise-flavored is also available, produced especially in Central
Macedonia, Chalkidiki, and Thessaly. Anise-flavored tsipouro and ouzo have almost identical taste but vary
enormously in their method of production. The alcohol used to produce ouzo is 96% ABV ethyl alcohol of
agricultural origin (Rectified spirit obtained from agricultural products) and therefore does not retain the flavours
of the primary distilled products, whereas the lower degree of distillation of Tsipouro allows it to retain the
aroma of the pomace.
[2][3][4]

Trklyplinka
From Wikipedia, the free encyclopedia
Trklyplinka (Pomace plinka, also Torkolypalinka) is a Hungarian pomace brandy, an alcoholic
beverage produced by distillation from grape residues (pomace) left over from winemaking. One of the oldest
types of plinka, it helps digestion, and is usually consumed in small quantities after meals.
Under the 2008. LXXIII. Law of the Republic of Hungary, the Hungarian Plinka Law, only distilled beverages
made using special methods and technology, from fruits produced in Hungary, mashed, distilled, matured and
bottled in Hungary can be called plinka. Alcoholic beverages made from concentrates, semi-dried or dried fruit
cannot legally be called plinka.
Trkly is the name of the substance consisting of parts of the grapes (pomace) that remains in the press after
they are pressed in the process of wine making. Depending on the weather, the type of the grapes and the
method used for pressing, 15% to 30% trkly is produced as a side product during the process of wine
making, which is then used for making trklyplinka.
Once, trklyplinka was one of the most commonly produced types of plinka. In the 1950, for example, 30%
of all the plinka produced was trklyplinka, but the share of this type of plinka has become smaller since
then. A grape distillate from tokaji asz has been produced since the 1960s. It is a blend of flavours
resembling Italian grape distillates and of the aromas of asz wine.
The beginnings of its regular production probably date back to the 15th century. Its production became so
common in the 17th century that it had to be regulated by law. In those days, most trkly distillers working in
Hungary were German by origin.
Trklyplinka is distilled in February, March, or in April at the latest. The trkly is no longer suitable for
distillation later than that. The trkly from red grapes is less precious because its acetic fermentation starts
soon after the grapes are pressed.
Grappa
From Wikipedia, the free encyclopedia
This article is about the Italian alcoholic beverage. For other uses, see Grappa (disambiguation).


A glass of grappa.
Grappa is an alcoholic beverage, a fragrant, grape-based pomace brandy of Italian origin that contains 35%
60% alcohol by volume (70 to 120 US proof). It is similar to Cypriot Zivania, Persian Aragh , Spanish orujo,
French marc, Georgian chacha, Portuguese bagaceira, Greek tsipouro, Hungarian Trklyplinka,
Bulgarian (rakia), Serbo-Croatian (Bosnian, Croatian, Serbian, Montenegrin) Rakija/ (in
Istria: rakija and grappa), Romanian tescovin, and Macedonian , Albanian Raki/Rakija
[1]

Contents
[hide]
1 Overview
2 History
3 Tasting
o 3.1 Glasses
4 References
5 Further reading
6 External links
Overview[edit]
The flavour of grappa, like that of wine, depends on the type and quality of the grapes used, as well as the
specifics of the distillation process. Grappa is made by distilling the skins, pulp, seeds, and stems (i.e.,
the pomace) left over from winemaking after pressing the grapes. It was originally made to prevent waste by
using these leftovers. A similar drink, known as acquavite d'uva, is made by distilling whole must.
Grappa is now a protected name in the European Union. To be called grappa, the following criteria must be
met:
[citation needed]

1. Produced in Italy, or in the Italian part of Switzerland, or in San Marino
2. Produced from pomace
3. Fermentation and distillation must occur on the pomace no added water
Criterion 2 rules out the direct fermentation of pure grape juice, which is the method used to produce brandy.
Criterion 3 has two important implications. First, the distillation must occur on solids. Thus, it is carried out not
with a direct flame but with a bain-marie or steam distillation; otherwise, the pomace may burn. Second, the
woody parts of the grapes (the stems and seeds) are co-fermented with the sugar-rich juice; this produces a
very small amount of methanol, which is much more toxic than ethanol. Unlike in the similar process of making
red wine, in Grappa the methanol must be carefully removed during distillation. That is why there is an Italian
law requiring winemakers to sell their pomace to grappa makers; this is a measure that was taken
against moonshine operations, which are now very rare in Italy.
In Italy, grappa is primarily served as a digestivo or after-dinner drink. Its main purpose is to aid in the digestion
of heavy meals. Grappa may also be added to espresso coffee to create a caff corretto, meaning "corrected
coffee". Another variation of this is the ammazzacaff ("coffee-killer"): the espresso is drunk first, followed by a
few ounces of grappa served in its own glass. InVeneto, there is resentin ("little rinser"): after finishing a cup of
espresso with sugar, a few drops of grappa are poured into the nearly empty cup, swirled and drunk down in
one sip.
Among the best-known producers of grappa are
[citation needed]
Nonino, Bocchino, Berta, Sibona, Nardini, Jacopo
Poli, Brotto, Villa de Varda, Domenis, Bepi Tosolini and Distilleria De Negri. These grappas are produced in
significant quantities and are exported; there are also many small local or regional grappas.
Most grappa is clear, indicating it is an unaged distillate, though some may retain very faint pigments from their
original fruit pomace. Lately,
[clarification needed]
aged grappas have become more common, and these take on a
yellow, or red-brown hue from the barrels in which they are stored.
History[edit]


Retort for continuous steam distillation dated from around 1960.
Distillation is an ancient practice that can be traced back to the first century AD.
[2]
while the distillation of alcohol
may have been carried out reliably by the School of Salerno in the 12th century.
[2][3]
Fractional distillation was
developed by Tadeo Alderotti in the 13th century.
[4]
There is a legend that tells of a Roman soldier who first
distilled grappa in the northern Italian town of Bassano del Grappa using distilling equipment stolen in Egypt
(Crisiopea di Cleopatra 2nd century AD). However, the story cannot be considered reliable as such
equipment could not produce grappa. Distillation useful for producing beverages was not discovered until the
eighth century, and it likely took about two more centuries for the technology to travel from its home in
the Levant and Persia to Italy (likely by route of the Crusades).
Around 1300-1400 AD, however, the introduction of water as a coolant in the distilling equipment made it
possible to produce a substantially larger amount of distilled wine and to distill pomace. Around 1600 AD,
the Jesuits in Spain, Italy and Germany studied and codified the techniques used to produce brandy or grappa,
and their methods were used until recent times.
[5]
The Museum of Wine and Grappa shows historical
equipment used in the early years of grappa distillation.
The modernization of grappa distillation is relatively recent, probably in 1979 in Northern Italy. Initially it was
carried out by direct flame but soon the advantages of a bain-marie or steam distillation to obtain a better
product became obvious. Modern refinements included the distillation of pomace under vacuum, the use of
varietal grapes and aging in casks of various types of wood to improve the flavor of the liquor. Oak is the most
used, but some high end grappas, are aged successively in cask of oak, acacia, ash and cherrywood, an
innovation introduced by the Marzadro Distillery.
Tasting[edit]


A selection of grappas
Professional tasters distinguish four categories of grappa: young, cask-conditioned, aromatic and aromatized
grappas. Grappa tastings begin with young grappas, then continue with cask-conditioned and aromatic grappas
and finish with aromatized grappas.
When the tasting involves more than one grappa from the same category, the examination begins with the
grappa that has the lowest alcohol content and concludes with the product richest in alcohol. In the case of the
two grappas with the same alcohol content, the tasting begins with the smoother and less markedly flavoured
product, which the organizer of the tasting will have selected beforehand.
After each tasting, and before sampling another glass, some tasters recommended drinking half a glass of milk
to refresh the taste receptors on the tongue. Another way to "taste" grappa is by rubbing a small amount on the
back of the hand and sniffing. If the aroma is pleasant, the grappa is well made. Impurities in grappa come out
in the vapour and can be easily distinguished in this way.
Various other food products can help stop taste-characteristics of one grappa "dragging" or carrying over to the
next. Foods effective in this role, and that also provide an agreeable accompaniment to grappa's own flavour
include:
Salted pistachio nuts
Rusks spread with acacia-blossom honey and topped with a flake of mature Montasio or Parmigiano-
Reggiano cheese
[6][better source needed]

Glasses[edit]
With the introduction of boutique grappas, elaborate flute glasses have been promoted; traditionalists
continue to taste grappa in shot glasses.
Aguardiente
From Wikipedia, the free encyclopedia


A man in Colombia pouring a shot of aguardiente.
Aguardiente
awarjente (helpinfo) Basque: pattar [pacar], Catalan: aiguardent [ajwren], Galician: augardente [awa
ente], Portuguese: aguardente [awt()]) is a generic term for alcoholic beverages that contain between
29% and 60%alcohol by volume. The word is a compound word that combines the words in Latin-based
languages for "water" (agua in Spanish;aigua in Catalan; gua in Portuguese; auga in Galician) and "fiery"
(ardiente in Spanish; ardent in Catalan; ardente in Portuguese and Galician). A similar English-based term is
the slang "firewater". Both aguardiente and brandyfrom the Dutch expression for "burnt (i.e., distilled) wine"
originated as terms for distilled spirits using whatever ingredients were available locally.
Contents
[hide]
1 Definition
2 Regional variations
o 2.1 Brazil
o 2.2 Colombia
o 2.3 Costa Rica
o 2.4 Chile
o 2.5 Ecuador
o 2.6 Galicia
o 2.7 Haiti
o 2.8 Mexico
o 2.9 Portugal
o 2.10 Sardinia
o 2.11 United States
3 References
Definition[edit]
By definition, aguardientes are strongly alcoholic beverages, obtained by fermentation and later distillation of
sugared or sweet musts, vegetable macerations, or mixtures of the two. This is the most generic level; by this
definition, aguardientes may be made from a number of different sources. Fruit-based aguardientes include
those made from oranges, grapes, bananas, or medronho("cane apple"). Grain-based ones may be made
from millet, barley, or rice and tuber-based aguardientes from beet, manioc, or potato, and finally what are
classed as "true" aguardientes fromsugarcane and other sweet canes, including some species of bamboo.
Under this definition, many other distinct liquors could be called aguardientes, including vodka, shochu, pisco,
and certain forms of hard chicha.
This definition, nevertheless, is not legally accepted by the European Union,
[1]
which uses a very traditional
concept of "aguardiente". All "aguardientes" have to be "obtained by the distillation after alcoholic fermentation
of an agricultural product or products listed in Annex I to the Treaty which does not have properties of ethyl
alcohol or of spirit drink but still retains the aroma and taste of raw material(s) used. Where reference is made
to the raw material used, the distillate must be obtained exclusively from raw material".
[2]
From bananas, or
oranges or medronho it is not possible to obtain "aguardiente". Cognac, Armagnac and Lourinh, instead, are
namely listed as concrete wine "aguardiente".
[3]
Calvados is listed between other cider and perry
"aguardientes".
[4]

On 14 November 1996, it was concluded in analysis
[citation needed]
that cane aguardiente and cachaa are similar,
but distinct, products. Cane aguardiente was thereafter defined in Brazil as an alcoholic beverage of between
38% and 54% alcohol by volume, obtained by simple fermentation and distillation of sugarcane that has
already been used in the sugar-production process, and which has distinct flavour similar to rum. Cachaa, on
the other hand, is an alcoholic beverage of between 38% and 48% alcohol by volume, obtained by fermentation
and distillation of sugarcane juice which may have added sugar up to 6 g/L.
Regional variations[edit]
Some drinks named aguardiente or similar are of different origin (grape pomace, sugar cane); other drinks with
the same origin may have different names (klairin, brandy).
Brazil[edit]


Brazilian cachaa bottle
In Brazil, a beverage known as cachaa or pinga, considered distinct from traditional aguardiente, is made from
sugarcane. Cachaa, like rum, has two varieties: unaged (white) and aged (gold). White cachaa is usually
bottled immediately after distillation and tends to be cheaper. It is often used to preparecaipirinha and other
beverages in which cachaa is an ingredient. Dark cachaa, usually seen as the "premium" variety, is aged in
wood barrels, and is meant to be drunk pure. Traditionally, no herbs are used to flavour the cachaa, and its
flavour is influenced by the fermentation agent, time spent in the cask, or type of wood from which the barrel is
made.
Colombia[edit]


Colombian aguardiente aguardiente antioqueo
In Colombia, aguardiente known as guaro,is an anise-flavoured liqueur derived from sugarcane, popular in the
Andean region. Each department of Colombia holds the rights to produce it, but aguardiente produced in one
region can be sold in another. By adding different amounts of aniseed, different flavours are obtained, leading
to extensive marketing and fierce competition between brands. Aguardiente has 24%29% alcohol content.
Other anise-flavoured liqueurs similar to aguardiente, but with a lower alcohol content, are also sold.
Aguardiente has maintained, since the Spanish era, the status of the most popular alcoholic beverage in the
Andean regions of Colombia, with the notable exception of the Caribbean region, where rum is most popular. In
general, aguardiente is rarely drunk in cocktails, and usually drunk neat.
Costa Rica[edit]
Main article: Guaro (drink)
In Costa Rica, aguardiente is known as guaro. In this form it has 30% alcohol and has a neutral flavour. Guaro
is tightly controlled by the Costa Rican government to help prevent clandestine production.
Chile[edit]
In Chile, aguardiente is an alcoholic beverage of 45% and higher alcohol content by volume (beverages with
over 55% alcohol content by volume are illegal). It is made, like Italian grappa, by distilling the grape residue,
primarily the skins and pulp (orujo) plus the stems (escobajos) and seeds, left over from winemaking after
pressing the grapes. It is used to make several other flavored liquors, such as
the murtado or enmurtillado (using sun dried murtilla, an orange-reddish wild rose fruit),
the enguindado (soaking sun-dried morello cherries) and licor de oro (flavored with saffron and lemon peel).
Dried mint, peeled walnuts, almonds, and other aromatic herbs are also used to flavor the aguardiente. It is
mainly consumed by itself, or as a base to make cola de mono (monkey tail).
Ecuador[edit]
In Ecuador, aguardiente is also derived from sugarcane, but unlike Colombia, it is left largely unflavoured. It is
then taken straight as shots, mulled with cinnamon (canela in Spanish) and fruit juices to make the hot
cocktail canelazo, or mixed with the juice of agave masts and Grenadine syrup for the hot cocktail draquita.
Locally or artisanally made aguardiente is commonly calledpunta, and alcohol content can vary widely, from
"mild" puntas of about 10% to "strong" of about 40% or higher. The traditional distillation process produces
aguardiente as strong as 60GL. Every Ecuadorian province has a slightly different flavour to the aguardiente
produced there, and equally each province has a different recipe for canelazo. In Ecuador, aguardiente is the
most commonly consumed strong alcohol. Aguardiente Astillero is one of the newest brands, which is
becoming very popular due to its symbolic title especially around Guayas.
Galicia[edit]
Galicia, the northwestern region of Spain, is renowned for its quality and variety of aguardientes. Probably the
most famous type is "Augardente de bagazo" (Aguardiente de Orujo), which is obtained from the distillation of
the pomace of grapes, and is clear and colourless. It typically contains over 50% alcohol, sometimes
significantly more, and is still made traditionally in many villages across Galicia today. Augardente de herbas,
usually yellow in colour, is a sweet liqueur made with Augardente de bagazo and herbs (herbas), with
chamomile being a substantial ingredient.
[5]
Licor caf (typical destiled drink in the province of Ourense), black
in colour, is a sweet liqueur made with Augardente de Bagazo, coffee (caf) and sugar. Crema de Augardente"
or "Crema de Caa is a cream liqueur based on augardente, coffee, cream, milk and other ingredients. It is
similar to Irish cream liqueur. In some places in Galicia, a small glass is traditionally taken at breakfast time as
a tonic before a hard day's work on the land. The word orujo is actually Spanish and not Galician, but is used to
distinguish Galician and some Spanish augardentes from those of other countries.
[6]

Haiti[edit]
In Haiti, a beverage known as kleren or clairin (French spelling) is made from sugarcane. Kleren is clear, but it
is often combined with fruits or roots to create something called "tranpe."
Mexico[edit]
In Mexico it goes by many names, including habanero.
[7]
In the state of Michoacn, charanda is a traditional
rum-like sugarcane aguardiente.
Portugal[edit]


Homemade Aguardente de Medronhos
Portuguese aguardente has several varieties. Aguardente vnica is distilled from wine, either of good quality or
undrinkable wines. It is mostly used to fortify wines such as port, or aged to make aguardente velha (old
burning water), a kind of brandy. Aguardente bagaceira is made from pomace as a way to prevent waste after
the wine season. It is usually bootlegged, as most drinkers only appreciate it in its traditional 50% to 80% ABV.
A common way to drink it is as a liqueur coffee made with espresso coffee; this is called Caf com
Cheirinho (coffee with scent).
[8]

In the Azores, this espresso-aguardente combination is commonly referred to as caf com msica (coffee with
music). Aguardente Medronho is a variety distilled from the fruit of the arbutus unedo tree.
Sardinia[edit]
In the Sardinian language the word for aguardiente is "Abbardente". It is also known as "Acquavite di Vinaccia"
in Italian as it is made from "vinaccia", or grape pomace, and as such is often considered to be a type of
grappa. It is also known by the Sardinian phrase "Filu 'e Ferru it:Filu 'e ferru" meaning "iron wire", as one was
often used in decades past as a way to mark buried caches of the liquor that had been produced clandestinely.
It comes in different grades from 40 to 60 percent alcohol.
United States[edit]
During the mission and rancho periods of California history, aquardiente was made out of mission grapes. It
was popular during the Gold Rush of 1849.
[9]

Orujo
From Wikipedia, the free encyclopedia
For the waste product created during olive production, see Orujo (olive waste).

This article needs additional citations for verification. Please help improve this
article by adding citations to reliable sources. Unsourced material may be
challenged and removed. (January 2008)


A Bottle of Orujo (Cantabrian Brand Sierra del Oso).
Orujo is a pomace brandy (a liquor obtained from the distillation of marc, the solid remains left after pressing of
the grape) from northern Spain.
[1]
It is a transparent spirit with an alcohol content over 50% (100 proof). Its
name comes from the expression "aguardiente de orujo" (pomace firewater).
It is a popular beverage in northwest Spain, especially Galicia, where it is called aguardente (firewater)
or caa,
[2]
and is an element of collective identity. It is also known in Asturias, Castile and Len,
and Cantabria (principally in the valley of Libana), where it has become an artisanal craft for some families
who after making wine for themselves distil the pomace in a little pot still. Many high-quality distilled spirits have
appeared in the last twenty years, including some origin appellations (in Spanish D.O.). These are obtained
from quality grapes and produced according to the highest standards and are replacing the traditional home
made liquor, nowadays only available in small villages.
Contents
[hide]
1 Production
2 History
3 Other versions
4 References
Production[edit]
Orujo's basic ingredient is the residue from wine production. Once the grapes are crushed, the orujos or
residue of the grapes can be used to produce the liqueur of the same name. The grape skins, seeds and stalks
are fermented in closed vats and then distilled. Stills, called alambiques, alquitaras or potas are traditionally
large copper kettles that are heated over an open fire, while apoteiro (orujo distiller) watches over his brew. The
distilling process in the alambiques takes six hours or more. The copper stills used by Galicians for centuries
are thought to have been brought to the Iberian peninsula by the Arabs, which in fact, never was.
The orujo that is produced by the distillation is a colorless liquor, while the orujo envejecido or "aged orujo" is
amber in color. The aged variety is fermented and distilled the same way, but is then poured into oak barrels to
age for at least two years.
History[edit]


A glass of Orujo de hierbas
Since the 16th century Galicians have made orujo on their farms and take great pride in their liqueur, each
family carefully guarding their own secret recipe. However, there are now over 20 commercial producers of
orujo within Denominacin Especfica Orujo de Galicia,
[3]
(Denomination Orujo of Galicia,) which was formed in
1989. Although orujo from Galicia is probably the most famous, it is also made in other regions, such as
Cantabria. The monasteries in the county of Libana, Cantabria has been distilling orujo since the Middle Ages.
Each November the town of Potes celebrates the Fiesta del Orujo, including tastings and a contest where
participants distill orujo in public with their own stills and judges award a prize for the best-tasting batch.
From orujo, Galicians traditionally make a drink called queimada, in which bits of lemon peel, sugar and ground
coffee are put into a clay pot. Then the orujo is poured on top and the pot is lit on fire until the flame turns blue.
Other versions[edit]
Drinks similar to Orujo, although with distinct names and characteristics, are also found in other countries, such
as France (marc), Italy (grappa), Germany where its name is Tresterschnaps, Portugal (known as bagaceira),
Hungary (trklyplinka), Romania (uica), while in Bulgaria, Montenegro, Croatia, Greece and Cyprus it is the
local variant of rakia. In Galicia itself it is also sometimes referred to as augardente, and in the rest of Spain
as aguardiente.
In an attempt to replicate the taste of Orujo, which was an extremely popular drink in the 16th and 17th
centuries, in Latin America, the Spanish developed similar liquors. In Peru and Chile it is known as pisco.
The term orujo (in Galician, "bagazo") is also sometimes used as a synonym for the pomace of the grape (prior
to distillation).

Cut brandy
From Wikipedia, the free encyclopedia

This article does not cite any references or sources. Please help improve this
article by adding citations to reliable sources. Unsourced material may be
challenged and removed. (December 2009)


Image of a 50cl bottle of Jaloviina, a Finnish cut brandy.
Cut brandy is a liquor made of brandy, neutral grain spirit and water. Sometimes, sugar is used to soften taste.
It is often colored with caramel coloring.
Grades[edit]
Most cut brandies are graded by the relative amount of brandy it contains. Grades are represented by stars.
0 stars, almost no brandy at all, only some bringing color to the grain liquor.
1 star, one third (1/3) of brandy
3 stars, three fourth (3/4) of brandy
Regional variants[edit]
The Finnish Jaloviina ("Noble Spirit") is a cut brandy with 38% (one star) or 40% (three stars) ABV that tastes
strong and has no sugar whatsoever. The brandy used for Jaloviina is a French cognac. Therefore, it tastes
similar to its most important ingredient.
In Germany, particularly in former East Germany, cut brandy (German: Weinbrandverschnitt) is widespread.
German cut brandy is never graded. However, a large majority of the cut brandy on the German market falls
into the zero stars category. A typical characteristic of German cut brandy is its unusual low alcohol content,
generally between 28% and 32% alcohol by volume. Therefore it has a very soft taste which is possibly the
reason for its popularity in Germany. German cut brandy also has a very distinct taste, quite different from
genuine brandy and other cut brandies like Finnish Jaloviina. Most brands of cut brandy in Germany are of East
German origin and the eastern states of Germany are also the most important market for cut brandy. This has
historical reasons. In the East German planned economy there was very often a shortage of brandy and cut
brandy was produced as a substitute. Eastern German cut brandy is traditionally called Goldbrand (cut brandy
with at least 10% brandy) or Goldkrone (cut brandy with at least 20% brandy), both colloquially called Goldi.
The very few cut brandies of West German origin do not use these names. The most popular German cut
brandy is Wilthener Goldkrone which is also the most popular distilled beverage in Germany. However, only
relatively few Wilthener Goldkrone is sold in former West Germany since cut brandy is much more popular in
the eastern part of the country. German cut brandy is often used for rather simple mixed drinks. If drunk neat, it
is generally cooled and served in shot glasses. Some, however, prefer to drink it like brandy from snifters and
at room temperature.
Dutch brandy
From Wikipedia, the free encyclopedia
Dutch brandy (vieux)

Type Dutch Distilled
Manufacturer Various, including Bols, Boomsma, Hooghoudt,
Wenneker
Country of origin Netherlands
Introduced Early 20th century
[1]

Alcohol by volume
35%
Colour White to dark brown
Flavour Sweet, smooth, warm
Related products
Cognac
Dutch brandy (in Dutch: Vieux /vj:/) is Dutch imitation cognac (a type of brandy), previously also called (in
Dutch) "Koetsiertje" or "Koetsierscognac" (as in cognac drunk by carriage riders - Dutch "koetsiers") or
"Hollandse Cognac" ("Dutch Cognac"). Cognac is a grape-based distilled product, whereas Dutch brandy has
virtually nothing to do with grapes. The colour is white to dark brown.
Contents
[hide]
1 Production
2 History
3 Statistics
4 Companies and brands
5 In popular culture
6 References
7 External links
Production[edit]
Dutch brandy is based on either grain or molasses alcohol, with added essences and extracts to produce a
particular taste. These essences and extracts may include fusel
oil, amyl alcohols, vanilla, esters, oak curls, prune extract and the concentrated liquids that can be obtained
from the roots of the liquorice plant (Glycyrrhiza glabra, Dutch "zoethoutwortel").
Any Dutch brandy is supposed to consist of at least 35% of alcohol, and may not contain more than 20
grammes of sugar per litre.
[2]
Usually, a little real cognac, eau-de-vie or other grape-based distilled product is
added. The brown colour of vieux can be obtained using caramel or an artificial colouring.
[3]

History[edit]
Although the Treaty of Versailles (1919) already forbade use of the name "Cognac" from being used for
products produced outside of the FrenchCognac region, Dutch brandy used to be sold under the cognac name
until the 1960s. The packaging (often including stars) was clearly derived from cognac packaging. Pressure
from the French government led to a law that then definitely no longer allowed for the name "cognac" to be
used. It was ratified by the Dutch Supreme Court in a Trade Treaty with France on 1 June 1956.
[4]

Dutch brandy producers decided upon the name "vieux", which had already been used before - it is French for
"old" and was often used to describe old Dutch brandy ("Cognac Vieux") and which did not provide any
pronunciation difficulties.
Although its manufacturers feared a decline in sales due to the name change, the opposite turned out to be
true. Dutch brandy also became popular as a mix drink with cola, though older people tend to prefer it pure or
with their coffee.
[5]

Initially, Dutch brandy had a cheaper public image than cognac. Therefore, most manufacturers opted for not
using their real name for Dutch brandy products. Lucas Bols, for example, used the name "Parade Vieux" (with
the Dutch advertisement slogan "Pa pakt Parade" "Dad picks Parade"). They even disclaimed production by
crediting it as being produced by "Distillery Westertoren" rather than the official name of their facility. After
Dutch brandy had lost its shady public image, the Parade name was changed to "Bols Vieux".
Statistics[edit]
In 2009, Dutch brandy was the fifth most popular distilled beverage in the Netherlands by consumption
percentage (after Jonge Jenever, Whisky, Liqueur and rum) at 5,9% market share (at a par with Beerenburg).
[6]

Companies and brands[edit]
Dutch brandy is made by a variety of distilleries, though quite a few of them are now owned (at least in name)
by the Herman Jansen group (previously UTO). Vieux brands include Het Anker, Bestevaer, Bootz (made by
Bols), Boots, Dujardin (made by Wenneker, who sell their regular 35% "Dujardin Blue label" as well as the
more exclusive 38% "Vieux Superieur Gold Label"), Floryn, Henkes (made by Bols), Hooghoudt, Hoppe (made
by Bols), Hulsink, Klasse A (house brand of Dutch liquor shop Mitra), De Kuyper, Legner Fine Vieille (not
officially named "Vieux" as it only contains 30% of alcohol), Olifant and Plantiac (made by Boomsma).
In popular culture[edit]
In the early 1990s, Dutch brandy (in particular the Plantiac brand) enjoyed a brief period of Atari ST scene
popularity.
[7]

Fine (brandy)
From Wikipedia, the free encyclopedia
(Redirected from Fine (drink))
Fine (French word meaning "fine", as in "high quality") is a term for some high quality
French brandy (generally AOC), including Cognac and Armagnac.
Varieties include:
Fine de Bordeaux
Fine de Bourgogne
Fine de la Marne
It is notably referenced in Ernest Hemingway's work, especially The Sun Also Rises:
"We had dined at l'Avenue's and afterward went to the Caf de Versailles for coffee. We had several fines
after the coffee..."
"After the coffee and a fine we got the bill, chalked up the same as ever on a slate"
(It is also mentioned in A Moveable Feast.)
In a scene in the James Bond film Goldfinger, Bond is offered more of what Col. Smithers describes as "rather
disappointing brandy." M asks what's wrong with it, and Bond replies, "I'd say it's a 30 year-old fine, indifferently
blended...with an overdose of bon bois." Bon Bois is a Cognac which produces a potent line clay brandy.
It was formerly quite common in France; it is now quite rare.
Fortified wine
From Wikipedia, the free encyclopedia
Not to be confused with Flavored fortified wines.


A glass of port, a fortified wine.
Fortified wine is wine with an added distilled beverage (usually brandy).
[1]
Fortified wine is distinguished
from spirits made from wine in that spirits are produced by means of distillation, while fortified wine is simply
wine that has had a spirit added to it. Many different styles of fortified wine have been developed,
including Port, Sherry, Madeira, Marsala, Commandaria wine and the aromatized wine Vermouth.
[2]

Contents
[hide]
1 Production
o 1.1 Mistelle
2 Varieties
o 2.1 Commandaria wine
o 2.2 Madeira wine
o 2.3 Marsala wine
o 2.4 Port wine
o 2.5 Sherry
o 2.6 Vermouth
o 2.7 Vins doux naturels
o 2.8 Low-end fortified wines
3 Terminology
4 See also
5 References
6 External links
Production[edit]


Sherry barrels aging.
The original reason for fortifying wine was to preserve it, since ethanol is a natural antiseptic. Even though
other preservation methods now exist, fortification continues to be used because the process can add distinct
flavors to the finished product.
[citation needed]

Although grape brandy is most commonly added to produce fortified wines, the additional alcohol may also
be neutral spirit that has been distilled from grapes, grain, sugar beets, or sugarcane. Regional appellation laws
may dictate the types of spirit that are permitted for fortification.
The source of the additional alcohol and the method of its distillation can affect the flavor of the fortified wine.
If neutral spirit is used, it will usually have been produced with a continuous still, rather than a pot still.
[2]

When added to wine before the fermentation process is complete, the alcohol in the distilled beverage kills
the yeast and leaves residual sugar behind. The end result is a wine that is both sweeter and stronger,
normally containing about 20% alcohol by volume (ABV).
During the fermentation process, yeast cells in the must continue to convert sugar into alcohol until the must
reaches an alcohol level of 16%18%. At this level, the alcohol becomes toxic to the yeast and kills it. If
fermentation is allowed to run to completion, the resulting wine will (in most cases) be low in sugar and will be
considered a dry wine. The earlier in the fermentation process that alcohol is added, the sweeter the resulting
wine will be. For drier fortified wine styles, such as sherry, the alcohol is added shortly before or after the end of
the fermentation.
In the case of some fortified wine styles (such as late harvest and botrytized wines), a naturally high level of
sugar will inhibit the yeast. This causes fermentation to stop before the wine can become dry.
[2]

Mistelle[edit]
Mistelle (Italian: mistella; French: mistelle; Spanish, Portuguese, Galician and Catalan: mistela,
from Latin MIXTELLA/MIXTVM "mix") is sometimes used as an ingredient in fortified wines,
particularlyVermouth, Marsala and Sherry, though it is used mainly as a base for apritifs such as the
French Pineau des Charentes.
[3]
It is produced by adding alcohol to non-fermented or partiallyfermented grape
juice.
[4]
The addition of alcohol stops the fermentation and, as a consequence Mistelle is sweeter than fully
fermented grape juice in which the sugars turn to alcohol.
[5]

Varieties[edit]


Madeira wine
Commandaria wine[edit]
Main article: Commandaria
Commandaria made in Cyprus unique AOC region north of Limassol from high altitude vines
of Mavro and Xynisteri sun dried and aged in oak barrels. Today, recent development have produced different
styles of Commandaria some of which are not fortified.
Madeira wine[edit]
Main article: Madeira wine
Madeira is a fortified wine made in the Madeira Islands. The wine is produced in a variety of styles ranging from
dry wines which can be consumed on their own as anaperitif, to sweet wines more usually consumed
with dessert.
Marsala wine[edit]
Main article: Marsala wine
Marsala wine is a wine from Sicily that is available in both fortified and unfortified versions.
[6]
It was first
produced in 1772 by an English merchant, John Woodhouse, as an inexpensive substitute for sherry and
port,
[7]
and gets its name from the island's port, Marsala.
[6]
The fortified version is blended with brandy to make
two styles, the younger, slightly weaker Fine, which is at least 17% abv and aged at least four months; and
the Superiore, which is at least 18%, and aged at least two years. The unfortified Marsala wine is aged in
wooden casks for five years or more and reaches a strength of 18% by evaporation.
[6]

Port wine[edit]
Main article: Port wine
Port wine (also known simply as Port) is a fortified wine from the Douro Valley in the northern
provinces of Portugal.
[8]
It is typically a sweet red wine, but also comes in dry, semi-dry and white varieties.
Sherry[edit]


A degustation of sherries
Main article: Sherry
Sherry is a fortified wine made from white grapes that are grown near the town of Jerez, Spain. The word
"sherry" is an anglicization of Jerez. In earlier times, sherry was known as sack (from the Spanish saca,
meaning "a removal from the solera"). In the European Union "sherry" is a protected designation of origin;
therefore, all wine labeled as "sherry" must legally come from the Sherry Triangle, which is an area in the
province of Cdizbetween Jerez de la Frontera, Sanlcar de Barrameda, and El Puerto de Santa Mara.
[9]

After fermentation is complete, sherry is fortified with brandy. Because the fortification takes place after
fermentation, most sherries are initially dry, with any sweetness being added later. In contrast, port wine (for
example) is fortified halfway through its fermentation, which stops the process so that not all of the sugar is
turned into alcohol.
Sherry is produced in a variety of styles, ranging from dry, light versions such as finos to much darker and
sometimes sweeter versions known asolorosos.
Vermouth[edit]
Main article: Vermouth


Martini Bianco, an Italian vermouth
Vermouth is a fortified wine flavored with aromatic herbs and spices ("aromatized" in the trade) using closely
guarded recipes (trade secrets). Some of the herbs and spices used may
include cardamom, cinnamon, marjoram and chamomile.
[10]
Some vermouth is sweetened; however,
unsweetened, or dry, vermouth tends to be bitter. The person credited with the second vermouth
recipe, Antonio Benedetto Carpano from Turin, Italy, chose to name his concoction "vermouth" in 1786
because he was inspired by a German wine flavored with wormwood, an herb most famously used
in distilling absinthe. However, wine flavored with wormwood goes back to ancient Rome. The modern German
word Wermut (Wermuth in the spelling of Carpano's time) means both wormwood and vermouth. The herbs
were originally used to mask raw flavors of cheaper wines,
[11]
imparting a slightly medicinal "tonic" flavor.
Vins doux naturels[edit]
Vins doux naturels are lightly fortified wines typically made from white Muscat grapes or red Grenache grapes
in the south of France. The production of vins doux naturels was perfected by Arnaud de Villeneuve at
the University of Montpellier in the 13th century and they are now quite common in the Languedoc-Roussillonof
southwest France.
As the name suggests, Muscat de Beaumes-de-Venise, Muscat de Rivesaltes, and Muscat de Frontignan are
all made from the white Muscat grape, whilstBanyuls and Maury are made from red Grenache. Regardless of
the grape, fermentation is stopped by the addition of up to 10% of a 190 proof (95%) grape spirit.
[12]
The
Grenache vins doux naturels can be made in an oxidised or unoxidised style whereas the Muscat wines are
protected from oxidation to retain their freshness.
[13]

Low-end fortified wines[edit]
Main article: Bum wine
Inexpensive fortified wines, such as Thunderbird and Wild Irish Rose, became popular during the Great
Depression for their relatively high alcohol content. The term wino was coined during this period to describe
impoverished people who drank these wines solely for their inebriating effect.
[14]

These wines continue to be associated with the homeless, mainly because marketers have been aggressive in
targeting low-income communities as ideal consumers of these beverages; organizations in cities such as Los
Angeles, San Francisco, Seattle, and Portland have urged makers of inexpensive fortified wine, including E & J
Gallo Winery, to stop providing such products to liquor stores in impoverished areas.
[15]
In 2005,
the Seattle City Council asked the Washington State Liquor Control Board to prohibit the sale of certain alcohol
products in an impoverished "Alcohol Impact Area." Among the products sought to be banned were over two
dozen beers, and six fortified wines: Cisco, Gino's Premium Blend, MD 20/20, Night Train, Thunderbird, and
Wild Irish Rose.
[16]
The Liquor Control Board approved these restrictions on August 30, 2006.
[17]

Terminology[edit]
Fortified wines are often termed dessert wines in the United States to avoid association with hard
drinking.
[18]
The term "Vins de liqueur" is used by the French.
[19]

Under European Union legislation, a liqueur wine is a fortified wine that contains 15 - 22% abv, with Total
Alcoholic Strength no less than 17.5%, and that meets many additional criteria. Exemptions are allowed for
certain quality liqueur wines.
[20]

Himbeergeist
From Wikipedia, the free encyclopedia


A bottle of Himbeergeist.
Himbeergeist is a type of German Schnaps that is distinguished from other Schnaps by its method of
production. It is produced by means of distilling a mixture of neutral spirit (of 95.6% purity) and fresh,
ripe raspberries. This process is used (instead of fermentation of the raspberries) because raspberries contain
very little sugar and therefore produce little alcohol when fermented.
[1][2][3]

The mixture of alcohol and raspberries is rested for several weeks to transfer flavor and aroma to the alcohol. It
is then distilled and bottled at 40% ABV or stronger.
Himbeergeist is produced mainly in Germany and the Alsace region of France. Its name is derived from the
German Himbeere (raspberry) and Geist (spirit).