PISCO

Pisco is a colorless or yellowish-to-amber colored brandy produced in winemaking regions of Peru[1] and
Chile.[2] Made by distilling fermented grape juice into a high-proof spirit, it was developed by 16th-
century Spanish settlers

Peruvian Pisco must be made in the country's five official D.O. (Denomination of Origin) departments—
Lima, Ica, Arequipa, Moquegua and Tacna (only in the valleys of Locumba Locumba, Sama and Caplina)
— established in 1991 by the government.

In Peru, pisco is produced only using copper pot stills, like single malt Scotch whiskies, rather than
continuous stills like most vodkas. Unlike the Chilean variety, Peruvian pisco is never diluted after it is
distilled and enters the bottle directly at its distillation strength. [

Four distinct types of pisco were thus designated:[23]

 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).
 Aromáticas (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.

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.
 Chilean pisco

 Chilean Pisco must be made in the country's two official D.O. (Denomination of Origin)
regions—Atacama and Coquimbo—established in 1931 by the government.

grape was used as raw material, the Muscat, with some vineyards preferring the Torontel and
Pedro Jiménez 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)

 Pisco Especial, 35% to 40% (70 to 80 proof)
 Pisco Reservado, 40% (80 proof)
 Gran Pisco, 43% or more (86 or more proof)
Regulation for pisco production in Chile is quite high. Chilean distilleries are required to grow
their own grapes and are grouped into two categories based in aromatic expressiveness: Muscat
types (Pink Muscat, Muscat of Alexandria) are very fragrant, while Pedro Jiménez, Moscatel de
Asturia and Torontel are more subtle

BRENDS: La Diabla, Machu, Barsol

TEQUILA:

Tequila is a distilled beverage made from the blue agave plant, primarily in the area surrounding
the city of Tequila 65 km (40 mi) northwest of Guadalajara, and in the Jaliscan Highlands (Los
Altos de Jalisco) of the central western Mexican state of Jalisco.

The red volcanic soils in the region of Tequila are well suited for growing the blue agave, and
more than 300 million of the plants are harvested there each year.[1] Agave grows differently
depending on the region. Blue agaves grown in the highlands Los Altos region are larger and
sweeter in aroma and taste. Agaves harvested in the valley region have a more herbaceous
fragrance and flavor. Tequila must have between 35 and 55 percent alcohol content

Planting, tending, and harvesting the agave plant remains a manual effort, largely unchanged by
modern farm machinery and relying on centuries-old know-how. The men who harvest it, the
jimadores

By regularly trimming any quiotes [ˈkjotes] (a several-meter high stalk that grows from the
center of the plant), the jimadores prevent the agave from flowering and dying early, allowing it
to fully ripen. The jimadores must be able to tell when each plant is ready to be harvested, and
using a special knife called a coa (with a circular blade on a long pole), carefully cut away the
leaves from the piña

After harvesting, the piñas [ˈpiɲas] are transported to ovens where they are slowly baked to
break down their complex fructans into simple fructoses. Then, the baked piñas are either
shredded or mashed under a large stone wheel called a tahona. The extracted agave juice is then
poured into either large wooden or stainless steel vats for several days to ferment, resulting in a
wort, or mosto [ˈmosto], with low alcohol content.[26] This wort is then distilled once to produce
what is called ordinario [oɾðiˈnaɾjo], and then a second time to produce clear "silver" tequila.
Using at least two distillations is required by law. From there, the tequila is either bottled as
silver tequila, or it is pumped into wooden barrels to age, where it develops a mellower flavor
and amber color

If silver or white (Blanco) tequila is the desired final product, distillation is the final process it
undergoes. Rested (Reposado) or aged (Añejo) tequila must be matured in 200-liter (or larger)
white oak barrels for at least two months for the former and 12 months for the latter. There are,
however, more than 50 different companies producing tequila in the Mexican province of
Jalisco, with different maturation times according to the variety of tequila and desired quality of
the final product. Extra Añejo ("extra aged" or "ultra aged"): aged a minimum of three years in
oak barrels; this category was established in March 2006.
Najpoznatije i najčešće su u upotrebi sledeće tekile:
JOSE CUERVO
OLMECA
SAUZA
EL JIMADOR
DON JULIO
PATRON
HERRADURA

MEZCAL:

Mezcal is made from over 30 agave species, varieties, and subvarieties, in contrast with tequila, which is
made only with blue agave. Most commonly used is espadín "smallsword" (Agave angustifolia (Haw.),
var. espadín),[17] the predominant agave in Oaxaca.[22] The next most important are arroqueño (Agave
americana

Production:

The process begins by harvesting the plants, which can weigh 40 kg (88 pounds) each, and
extracting the piña, or heart, by cutting off the plant's leaves and roots.[13] The piñas are then
cooked for about three days, often in pit ovens, which are earthen mounds over pits of hot rocks.
This underground roasting gives mezcal its intense and distinctive smoky flavor.[6][9] They are
then crushed and mashed (traditionally by a stone wheel turned by a horse) and then left to
ferment in large vats or barrels with water added.[13]

The mash is allowed to ferment, the resulting liquid collected and distilled in either clay or
copper pots which will further modify the flavor of the final product.[9] The distilled product is
then bottled and sold. Unaged mezcal is referred to as joven, or young. Some of the distilled
product is left to age in barrels between one month and four years, but some can be aged for as
long as 12 years.[4][13] Mezcal can reach an alcohol content of 55%.[4] Like tequila, mezcal is
distilled twice. The first distillation is known as ordinario, and comes out at around 75 proof
(37.5% alcohol by volume). The liquid must then be distilled a second time to raise the alcohol
percentage.

The two types of mezcal are those made of 100% agave and those mixed with other ingredients, with at
least 80% agave. Both types have four categories. Joven (white) mezcal is clear and hardly aged. Dorado
(golden) is not aged but a coloring agent is added. This is more often done with a mixed mezcal.
Reposado or añejado (aged) is placed in wood barrels from two to nine months. This can be done with
100% agave or mixed mezcals. Añejo is aged in barrels for a minimum of 12 months. The best of this
type are generally aged from 18 months to three years. If the añejo is of 100% agave, it is usually aged
for about four years.[4]
Regulation

Internationally, mezcal has been recognized as an Appellation of Origin (AO, DO) since 1994.[16]
[17]
There is also a Geographical Indication (GI), originally limited to the states of Oaxaca,
Guerrero, Durango, San Luis Potosí, Puebla and Zacatecas. Similar products are made in Jalisco,
Guanajuato, Michoacán, and Tamaulipas, but these have not been included in the mezcal DO. [17]

To truly be called mezcal, the liquor must come from certain areas. States that have certified
mezcal agave growing areas with production facilities are Durango, Guanajuato, Guerrero,
Oaxaca, San Luis Potosí, Puebla, Michoacan, Tamaulipas, and Zacatecas. About 30 species of
agave are certified for use in the production of mezcal.[11] Oaxaca has 570 of the 625 mezcal
production facilities in Mexico,

BRANDS: Casamigos, Derumbes, Ilegal, Mezcal de Leyenda

RUM:

The grades and variations used to describe rum depend on the location where a rum was
produced. Despite these variations, the following terms are frequently used to describe various
types of rum:

 Dark rums, also known by their particular colour, such as brown, black, or red rums, are classes
a grade darker than gold rums.
 Flavored rums are infused with flavors of fruits, such as banana, mango, orange, pineapple,
coconut, starfruit or lime. These are generally less than 40% ABV (80 proof). They mostly serve
to flavor similarly-themed tropical drinks but are also often drunk neat or with ice. This infusion
of flavors occurs after fermentation and distillation. Various chemicals are added to the alcohol
to simulate the tastes of food.
 Gold rums, also called "amber" rums, are medium-bodied rums that are generally aged. These
gain their dark colour from aging in wooden barrels (usually the charred, white oak barrels that
are the byproduct of Bourbon whiskey). They have more flavor and are stronger-tasting than
light rum, and can be considered midway between light rum and the darker varieties.
 Light rums, also referred to as "silver" or "white" rums, in general, have very little flavor aside
from a general sweetness. Light rums are sometimes filtered after aging to remove any colour.
The majority of light rums come from Puerto Rico. Their milder flavors make them popular for
use in mixed drinks, as opposed to drinking them straight. Light rums are included in some of
the most popular cocktails including the Mojito and the Daiquiri.[52]
 Overproof rums are much higher than the standard 40% ABV (80 proof), with many as high as
75% (150 proof) to 80% (160 proof) available. Two examples are Bacardi 151 or Pitorro
moonshine. They are usually used in mixed drinks.
 Premium rums, as with other sipping spirits such as Cognac and Scotch whisky, are in a special
market category. These are generally from boutique brands that sell carefully produced and
 aged rums. They have more character and flavor than their "mixing" counterparts and are
generally consumed straight.
 Spiced rums obtain their flavors through the addition of spices and, sometimes, caramel. Most
are darker in colour, and based on gold rums. Some are significantly darker, while many cheaper
brands are made from inexpensive white rums and darkened with caramel colour. Among the
spices added are cinnamon, rosemary, absinthe/aniseed, pepper, cloves, and cardamom.
 Brown rums are made from cane sugar. They are generally aged in heavily charred barrels or on
wood chips, giving them much stronger whisky type flavors than other dark rums. Hints of
brown sugar and vanilla can be detected, along with caramel overtones. Brown rum is
commonly distilled in the Middle East and is a used in place of Whisky or Bourbon. Brown rums
are typically found in areas such as Saudi Arabia, Bahrain, United Arab Emirates, Iraq and Wales.

BRANDS: Mount Gay (Barbados), Bacardi (Bermuda/Puerto rico), Havana Club, Cpt Morgan
(Jamaica), Brugal (Dominican Republic), Diplomatico (Venezuela), Zaccapa (Guatemala).

METAXA: Metaxa (Greek: Μεταξά) is a Greek amber spirit created by Spyros Metaxa in 1888.
Its taste comes from the combination of Muscat wines from the island of Samos, aged wine
distillates, and Mediterranean botanicals.

The Metaxa Collection consists of Metaxa aged 5 Stars, Metaxa aged 7 Stars, Metaxa aged 12
Stars, Metaxa Grande Fine, Metaxa Private Reserve, Metaxa Angels’ Treasure, and Aen Metaxa.

Brandy is a liquor produced by distilling wine. Brandy generally contains 35–60% alcohol by
volume (70–120 US proof) and is typically consumed as an after-dinner digestif. Some brandies
are aged in wooden casks. Others are coloured with caramel colouring to imitate the effect of
aging, and some are produced using a combination of both aging and colouring. Varieties of
wine brandy can be found across the winemaking world. Among the most renowned are Cognac
and Armagnac from southwestern France.[1][2]

In a broader sense, the term brandy also denotes liquors obtained from the distillation of pomace
(yielding pomace brandy), or mash or wine of any other fruit (fruit brandy).[3][1] These products
are also called eau de vie (which translates to "water of life").

Fruit spirit (or fruit brandy) is a distilled beverage produced from mash, juice, wine or
residues of edible fruits. The term covers a broad class of spirits produced across the world, and
typically excludes beverages made from grapes, which are referred to as plain brandy (when
made from distillation from wine) or pomace brandy (when made directly from grape pomace).
Apples, pears, apricots, plums and cherries are the most commonly used fruits.

COGNAC:Postoje šest oblasti u toj regiji gde se proizvodi konjak a to su:

 GRANDE CHAMPAGNE
 PETITE CHAMPAGNE
  BORDERIES
 FINS BOAS
 BOAS ORDINAIRES
 BONS BOIS

Berba grožđa počinje tokom septembra koje se zatim presuje da bi se oslobodio sok koji
fermentuje. Tako dobijeno belo vino dva puta se destiluje. Period destilacije se mora završiti do ponoći
31. marta svake godine, što je zakonom određeno. Konjak se skladišti u hrastove bačve koje se prave
isključivo od dve vrste hrasta: Limousine i Troncais, zbog njihovih karakteristika kao što su procenat
tanina i poroznost, uticaj tanina i vazduha su tajne konjaka. Uz retke izuzetke konjak je uvek mešavina
nekoliko konjaka različite starosti, porekla i berbe.
Godine ili kvalitet uvek se vide na etiketi.
Za proizvodnju konjaka koriste se tri sorte grožđa:
 Ugni blanc
 Folle blanche
 Colombard
Devet litara vina je potrebno za proizvodnju jednog litra destilata pogodnog za stvaranje konjaka.

Starosne oznake kod konjaka su:

 V.S. (very special) moraju biti stari najmanje 2 godine
 V.S.O.P. (very special old pale) između 4 i 6 godina
 X.O. (extra old) najmanje 6 godina

Starosne oznake odnose se na najmlađi konjak koji se nalazi u mešavini.

 ARMANJAK

Naziv Armagnac potiče iz galsko - rimskog perioda ARMINUS. On je takođe vinski destilat
zaštićenog imena. Samo brendi iz istoimene oblasti u Normandiji može da nosi to ime. Armanjak stari u
hrastovim bačvama od Limousin ili Monlezun (crnog) hrasta.
Za proizvodnju se koriste četiri sorte grožđa, u odnosu na konjak prisutna je i Baco Blanc ili Baco 22a.

Oznake na etiketi kod armanjaka su:

 V.S. - minimum 2 godine
 V.S.O.P. , V.O. reserve - minimum 4 godina
 X.O., extra, Napoleon, Vieille reserve - minimum 6 godina
 Hors d’ age - minimum 10 godina

U svetu pored konjaka i armanjaka poznati su još i španski, italijanski, nemački, grčki brendiji.

Treba spomenuti i destilat od opni, semenki i peteljki grožđa koje je presovano prilikom
dobijanja vina tj. GRAPPA. Ovaj brendi bio je u početku poznat kao brendi za siromašne, ali je vremenom
postao jako popularan. Danas najbolje grape potiču iz Venecije.

Arrack
Arrack is a distilled alcoholic drink typically produced in India, Sri Lanka and Southeast Asia,
made from the fermented sap of coconut flowers or sugarcane, and also with grain (e.g. red rice)
or fruit depending upon the country of origin. It is sometimes spelled arak,[1] or simply referred
to as 'rack or 'rak.[2] It is not to be confused with the anise-flavored distilled spirit called arak or
araq.

There are two primary styles of Arrack that are very different from one another: [3] Batavia
Arrack is often clear in color but has a flavor profile more similar to dark rum, with a distinctive
"funk" or "hogo" imparted to it from fermented red rice. Ceylon Arrack, by contrast, is a more
refined and subtle spirit. It has hints of Cognac and rum character and a wealth of delicate floral
notes. Both styles are also made "in house" by local citizenry and can be more akin to moonshine
in their presentation.

Arak (drink)
Arak or araq (Arabic: ‫ )ﻋﺮﻕ‬is a distilled Levantine spirit of the anise drinks family. It is
translucent and unsweetened.
History

Arak evolved from the Arab invention of alembic distillation in the 12th century.[1] As the vast
majority of Arabs were Muslim at that time, the original usage of the distilled alcohol might have
been for the production of perfumes and kohl, a cosmetic.[2][unreliable source?] However, the
distribution of arak and its derivatives - ranging from rakija in the Balkans to arrack in Indonesia
and Malaysia - closely follows the pattern of the Arab-Islamic conquests, and in each of these
locales the distilled alcohol is used as a beverage.

Traditional ingredients

Arak is traditionally made of only two ingredients, grapes and aniseed. Aniseeds are the seeds of
the anise plant, and when crushed, their oil provides arak with a slight licorice taste.[3]

LIKERI/BITERI:

Bitters (plural also bitters) is traditionally an alcoholic preparation flavored with botanical
matter for a bitter or bittersweet flavor. Originally, numerous longstanding brands of bitters were
developed as patent medicines, but now are sold as digestifs, sometimes with herbal properties,
and as cocktail flavorings.

Since cocktails often contain sour and sweet flavors, bitters are used to engage another primary
taste and thereby balance out the drink and make it more complex, giving it a more complete
flavor profile

Campari
Campari (Italian: [kamˈpaːri]) is an Italian alcoholic liqueur, considered an apéritif (20.5%, 21%,
24%, 25%, or 28.5% ABV, depending on the country in which it is sold), obtained from the
infusion of herbs and fruit (including chinotto and cascarilla) in alcohol and water. It is a bitters,
characterised by its dark red colour.

Herbs: 68-orange peel, quinine, rhubarb…

Aperol
Aperol is an Italian bitter apéritif made of gentian, rhubarb, and cinchona, among other
ingredients. It has a vibrant orange hue. Its name comes from the Italian slang word for aperitivo,
which is apero.
History

Aperol was originally produced by the Barbieri company, based in Padua, but is now produced
by the Campari Group. While Aperol was originally created in 1919, by Luigi and Silvio
Barbieri,[1] it did not become successful until after World War II.[2] Although it tastes and smells
much like Campari, Aperol has an alcohol content of 11%—less than half that of Campari.
Aperol and Campari have the same sugar content,[3] and Aperol is less bitter in taste. Campari is
also much darker in color.

Fernet

Several brands of fernet sold in Argentina. From left to right: Cinzano, Luxardo, Ramazzotti, 1882, Branca
and Martini.

Fernet (Italian pronunciation: [ferˈnɛt]) is an Italian type of amaro, a bitter, aromatic spirit. Fernet is
made from a number of herbs and spices which vary according to the brand, but usually include
myrrh, rhubarb, chamomile, cardamom, aloe, and especially saffron,[1] with a base of distilled
grape spirits.

Fernet is usually served as a digestif after a meal but may also be served with coffee and espresso
or mixed into coffee and espresso drinks. It typically contains 45% alcohol by volume. It may be
served at room temperature or with ice.

Amaro Averna (*Amaro (Italian for "bitter")

Amaro Averna is an Italian liqueur in the Amaro category produced in Caltanissetta, Sicily. It is
named after its inventor, Salvatore Averna, who invented the recipe in 1868. This drink is
produced on the Island of Sicily and is considered a traditional drink.

The herbs, roots and citrus rinds are allowed to soak in the base liquor before caramel is added.
Averna is sweet, thick and has a gentle herbal bitterness. It is 29% alc/volume (formerly 32%)
and distilled and bottled in Italy.

Traditional herbal medicine was cultivated in the monastery, so according to the manufacturer,
the use of Mediterranean herbs is typical for the recipe. Herbs, roots and spices as well as
pomegranates and essential oils from bitter oranges and lemons are collected, mixed and
crushed. In the subsequent maceration, the ingredients are doused with pure alcohol and give off
their aromas and flavors to it.

Amaro Montenegro is a traditional amaro distilled in Bologna, Italy. It is made from a secret
blend of 40 botanicals, including vanilla, orange peels and eucalyptus. The amaro was first
produced by Stanislao Cobianchi in 1885 and was originally called Elisivir Lungavita. In 1896, it
was renamed Amaro Montenegro, after Princess Elena of Montenegro who married Crown
Prince Victor Emmanuel

Cynar (pronounced [tʃiˈnar]) is an Italian bitter apéritif of the amaro variety. It is made from 13
herbs and plants, predominant among which is the artichoke (Cynara scolymus), from which the
drink derives its name.[1] Cynar is dark brown, has a bittersweet flavor, and its strength is 16.5%
ABV. It was launched in Italy in 1952.

Fernet-Branca (Italian pronunciation: [ferˌnɛtˈbraŋka]) is an Italian brand of fernet, a style of

amaro or bitters. It was formulated in Milan in 1845, and is manufactured there by Fratelli
Branca Distillerie.. Fernet-Branca is produced according to the original recipe.[citation needed][a] It is
made from 27 herbs and other ingredients;[12] its complete formula is a trade secret. Sources have
reported that its recipe includes chinese rhubarb, aloe ferox (bitter aloe), cinchona, chocolate,[13]
quinine[14] and angelica

Jägermeister (/ˈjeɪɡərmaɪstər/ YAY-gər-my-stər, German: [ˈjɛːɡɐˌmaɪstɐ] ( listen); stylized

Jägermeiſter)[a] is a German digestif[1] made with 56 herbs and spices. Developed in 1934 by
Wilhelm and Curt Mast,[2][3] it has an alcohol by volume of 35% (61 degrees proof, or US 70
proof). The recipe has not changed since its creation[4] and continues to be served in its signature
green glass bottle

Jägermeister's ingredients include 56 herbs, fruits, roots, and spices, including citrus peel,
licorice, anise, poppy seeds, saffron, ginger, juniper berries, and ginseng.[14] These ingredients are
ground, then steeped in water and alcohol for two to three days. This mixture is filtered and
stored in oak barrels for about a year. Then the liqueur is filtered again, and mixed with sugar,
caramel and alcohol.

Suze (French pronunciation: [syz]) is a French brand of bitters flavored with the roots of the plant
gentian( lincura) , normally drunk as an apéritif. The brand is owned by Pernod Ricard. It is
yellow in color with an ABV of 15%.
Fortified wine is a wine to which a distilled spirit, usually brandy, has been added. [1]
In
[2]
the course of some centuries, winemakers have developed many different styles of fortified
wine, including port, sherry, madeira, Marsala, Commandaria wine, and the aromatised wine
vermouth.[3]

Vermouth

Vermouth (/vərˈmuːθ/, UK also /ˈvɜːrməθ/)[1][2] is an aromatized fortified wine, flavoured with

various botanicals (roots, barks, flowers, seeds, herbs, and spices) and sometimes colored. The
modern versions of the beverage were first produced in the mid- to late 18th century in Turin,
Italy.[3] While vermouth was traditionally used for medicinal purposes, it was later served as an
apéritif, with fashionable cafés in Turin serving it to guests around the clock.[3] In the late 19th
century, it became popular with bartenders as a key ingredient for cocktails,[4][5] such as the
martini, the Manhattan, the Rob Roy, and the Negroni.

Historically, there have been two main types of vermouth: sweet and dry.[6] Responding to
demand and competition, vermouth manufacturers have created additional styles, including
extra-dry white, sweet white (blanc or bianco), red (rosso), amber (ambre), and rosé.[7][5]

Vermouth is produced by starting with a base of a neutral grape wine or unfermented wine must.
Each manufacturer adds additional alcohol and a proprietary mixture of dry ingredients,
consisting of aromatic herbs, roots, and barks, to the base wine, base wine plus spirit, or spirit
only – which may be redistilled before adding to the wine or unfermented wine must. After the
wine is aromatized and fortified, the vermouth is sweetened with either cane sugar or
caramelized sugar, depending on the style.[8]

Several wine grapes, including Clairette blanche, Piquepoul, Bianchetta Trevigiana,[23] Catarratto
and Trebbiano, are generally used as the base ingredients for vermouths. Most vermouths are
bottled at between 16% and 18% ABV, Spice ingredients often used in vermouths include
cloves, cinnamon, quinine, citrus peel, cardamom, marjoram, chamomile, coriander, juniper,
hyssop, ginger, and labdanum.

Notable brands

The Carpano family originated several notable brands of vermouth, including Punt e Mes, a deep
red vermouth with sweet and bitter flavors, and the Antica Formula brand, a bitter, fuller-
flavored version of vermouth.
The Cinzano family began production in 1757 in Turin. Their Bianco product is a sweet, pale
vermouth.[5][47]

Dolin [fr] vermouth from Chambéry, France, has been made since 1815. Their product lineup
carries both a traditional dry, two different kinds of sweet (red and blanco), and a strawberry
(chamberyzette).[48] Dolin is recognized as creating the blanc style.[49]

Martini & Rossi, the top-selling international brand of vermouth, started in 1863 in Turin and
produces both dry and sweet vermouths, but is mostly known for its Rosso.[5][50]Cinzano and
Martini & Rossi also produce rosé vermouths, which are mainly distributed in Italy and France. [5]
[26]

Noilly Prat, based in southern France, is primarily known for its dry, pale vermouths, but also
produces a sweeter version. The company was founded by Joseph Noilly in 1813.[5]

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 an aperitif, to sweet wines
more usually consumed with dessert. Madeira is deliberately heated and oxidised as part of its
maturation process, resulting in distinctive flavours and an unusually long lifespan once a bottle
is opened.

Marsala wine

Marsala wine is a wine from Sicily that is available in both fortified and unfortified versions.[7] It
was first produced in 1772 by an English merchant, John Woodhouse, as an inexpensive
substitute for sherry and port,[8] and gets its name from the island's port, Marsala.[7] 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.[7]

Sherry is a fortified wine made from white grapes that are grown near the town of Jerez, Spain.
The word "sherry" itself is an anglicisation 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 labelled as "sherry" must legally come from
the Sherry Triangle, which is an area in the province of Cádiz between Jerez de la Frontera,
Sanlúcar de Barrameda and El Puerto de Santa María.[13]

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 as olorosos.[14] Cream sherry is always sweet.

PORT: Port wine (also known as vinho do Porto, , or simply port) is a Portuguese fortified
wine produced in the Douro Valley of northern Portugal.[1] It is typically a sweet red wine, often
served with dessert, although it also comes in dry, semi-dry, and white varieties.

Port is produced from grapes grown and processed in the demarcated Douro region.[4] The wine
produced is then fortified by the addition of a neutral grape spirit known as aguardente to stop
the fermentation, leaving residual sugar in the wine, and to boost the alcohol content. The
fortification spirit is sometimes referred to as brandy, but it bears little resemblance to
commercial brandies. The wine is then stored and aged, often in barrels stored in a lodge
(meaning "cellar"). The Douro valley where port wine is produced was defined and established
as a protected region, and the name Douro thus an official appellation, in 1756, making it the
third oldest wine after Chianti (1716) and Tokaj (1730).

Over a hundred varieties of grapes (castas) are sanctioned for port production, although only five
(Tinta Barroca, Tinto Cão, Tinta Roriz (Tempranillo), Touriga Francesa, and Touriga Nacional)
are widely cultivated and used.[6] Touriga Nacional is widely considered the most desirable port
grape but the difficulty in growing it and the small yields cause Touriga Francesa to be the most
widely planted grape

further divides port into two categories: normal ports (standard rubies, three-year-old tawnies,
and white ports) and Categorias Especiais, special categories, which include everything else.

POGLEDAJ U SKRIPTI

VRSTE KOKTELA:

HIGHBALL
Najpopularnija mešana pića koja se sastoje od jedne doze čistog destilata koji se sipa u
predhodno napunjene čaše ledom i željenog miksera (sode ili soka). Garniraju se sa kriškom limuna ili
lajma, stirerom i slamčicom.
JULEP
Kategorija koktela koji u svom sastavu, pored doze nekog destilata sadrže sveže listove nane,
šećer i sodu. Listovi nane i šećer se gnječe, a zatim se dodaje alkohol, mrvljeni led i na kraju soda.
Najpoznatiji julep je svakako Mint julep koji je zaštitni koktel najpoznatije konjičke trke na svetu -
Kentucky derbija.
MARTINI
U poslednje vreme sve popularnija grupa koktela zbog svakodnevnih inovacija i kreiranja novih
martinija. Svi martiniji se služe u ohlađenoj martini (tzv. Koktel čaša) čaši i ono što je karakteristično za
njih je da mogu da se garniraju na vrlo različite i kreativne načine. Klasični Gin-martini se naravno garnira
sa dve maslinke. Njegova varijacija Gibson sa malim koktel lukom, a Murphy sa koktel rotkvicom.
 FIZZ
Fizovi su nekada bili veoma popularni deo klasičnog bara i bili su jako traženi. Na žalost, danas se
sve ređe sreću na koktel kartama barova. Daleko najpoznatiji je bio i ostao Gin fizz. Fizz se sastoji od
jedne doze alkohola, sveze ceđenog soka od limuna, šećernog sirupa i sode. Nekada je sastojak bio i
belance, ali se to u novije vrema vrlo retko koristi. Svi sastojci, osim sode, se šejkuju i serviraju u collins
čaši bez leda (u novije vreme sa ledom).

SOUR
Najstarija familija koktela. U početku su sauri takođe sadržali belance kao jedan od sastojaka, ali
kako se generalni ukus klijentele menjao vremenom je belance izbačeno iz saura. Oni se sastoje iz doze
alkohola, sveže ceđenog soka od limuna i šećernog sirupa. Sauri se šejkuju i služe u istoimenoj čaši bez
leda, međutim danas se uglavnom traže “on the rocks” i u tom slučaju se služe u old fashioned čaši.
Preporučen garniš za svaki saur je kriška limuna i koktel trešnja.

COLLINS
Mešana pića koja sadrže dozu alkohola, sveže ceđeni limun, šećerni sirup i sodu. Postoji onoliko
različitih kolinsa koliko i bazičnih alkohola na svetu. Služe se u istoimenim čašama i ukrašavaju se sa
kriškom limuna, koktel trešnjom i stirerom.

CHAMPAGNE COCKTAILS
Samo ime familije koktela govori da je jedan od osnovnih sastojaka šampanjac ili penušavo vino.
Uglavnom se služe u “champagne flute” čašama i garniraju korom limuna, pomorandže, koktel
trešnjicom, kupinom itd. Neki od najpoznatijih su svakako “Kir Royale”, “Buck's Fizz”, “French 75” itd.

SHOOTERS
Starteri, podizači kako ih još možemo sresti kod nas, su u poslednje vreme postali izuzetno
popularni. Sam način pripreme i ritual ispijanja su ih i doveli do tako važne titule. Za pripremu se koriste
uglavnom jaka alkoholna pića, likeri, biteri, gotovo sve. Zbog načina ispijanja (na iskap) šuteri su jako
popularni i zahvalni za animiranje gostiju.

DODATNA KATEGORIJA KOKTELA

Eggnog
Kategorija koktela zasnovana na mleku ili kremu, šećeru, umućenim jajima i likerima. Po želji,
dodaje se rum, brandy ili wiskey, garnira se cimetom ili muškatnim orahom.

Punch
Ova grupa koktela predstavlja jako širok asortiman pića, kako alkoholni tako i bezalkoholni,
zasnovani na voću ili na voćnim sokovima. Najčešće se pravi za veliku grupu ljudi, čuva se u velikim
posudama, kasnije nazvane ’’punč bove’’.
 Toddy
Predstavlja jedinu grupu koktela koji se služe topli. Sadrže čaj, med, likere, seckano citrusno
voće, i po želji gosta, viski, rum, brandy...

Daisy
Kategorija koktela koja obuhvata alkoholni piće po želji gosta, grenadin i sok od limuna ili limete.
Uvek se šejkuje i služi u koktel čaši. Najpopularnij daisy koktel je svakako Bacardi Cocktail. The
Daisy cocktail has undergone a lot of tweaking over the years. The essential DNA of the Daisy involves
adding a little soda water to a Sour (spirit, citrus, sweetener). Beyond that, though, you can take some
liberties. Jerry Thomas called for shaved ice; Savoy, for cracked. Any number of base spirits have been
used as a foundation, and depending on which source you read, the finished drink should be poured into
a cocktail glass, pewter mug, Julep cup, large goblet or glass highball. Earlier recipes include orange
cordial, but by the early 20th century, grenadine had become the traditional sweetening agent. All
versions, however, agree that a Daisy should be cold, refreshing and garnished with seasonal fruit.

Colada
Grupa koktela koji se obavezno blenduju, sadrži rum, mleko od kokosa, sok od ananasa i voće po
izboru gosta. Služi se u hurricane ili poco grande čaši.

Rickey
Kokteli koji se služe u highball čaši, sadrže alkohol po izboru gosta, soda vodu i skviz lajma.

Flip
Grupa koktela veoma slična egnogovima, razlika je sto flipovi nemaju mleko ili krem. Termin
"flip" prvi put je upotrebio legendarni profesor Jerry Thomas, u svojoj knjizi "How to mix drinks", iz 1862.
godine.

Cigare su kao način uživanja duvana prvi put su se pojavile u Americi posle 1762. godine kada je
Američki general Israel Putnam doneo sa Kube prve cigare. Taj način se učinio vrlo atraktivnim i postaje
sve popularniji. U Evropi se već 1717. beleže prve proizvodnje cigara u Sevilji od domaćeg duvana što
znači da su moreploci već pre toga doneli kulturu uživanja cigara. Proizvodnja cigara se kasnije širi na
Francusku , Nemačku i nešto kasnije na Veliku Britaniju. Prve cigare su , naravno, bile ručno savijane. Tek
kasnije se pojavljuje mašnska proizvodnja. U Evropi se veoma brzo pojavila tražnja za kvalitetnijim
cigarama, pa su Španske, koje su do tada važile za najbolje, zamenjene Kubanskim. Pušenje cigara u
Britaniji i Francuskoj postaje toliko rasprostranjeno da se uvlači u sve pore svakodnevnog života, pa tako
npr. vagoni za pušače postaju obavezna pojava u svim vozovima, a svi viđeniji hoteli i restorani uvode
sobu za pušenje kao obavezan deo svoje ponude

Na Kubi je cigara postala nacionalni simbol, vaeština savijanja cigara je razvijana do perfekcije i to jedan
od razloga što su kubanske cigare sve do danas održale reputaciju najboljih na svetu. Na Kubi su se
zemljoradnici veoma brzo preorijentisali na proizvodnju duvana i tako postali "vegueros". Još od XVI
veka, sa porastom izvoza duvana, započela je njihova borba protiv velikih zemljoposednika. Neki od njih
su ostali kao zakupci dela zemljišta na velikim farmama, dok su drugi osnivali sopstvene plantaže u
novim područjima, otvarajući tako regione kao što su npr. Pinar del Rio i Oriente.

Kada je 1920. počela mašinska prizvodnja cigara, to je u Americi dovelo dotoga da je mašnska
proizvodnja 1924. godine bila 90%, a da bi krajem 50ih godina bila samo 2%. NA kubi je to bilo potpuno
drugačije. Tamo se mašinska proizvodnja nije tako rasprostranila. Prva fabrika na Kubi koja je uvela
Mašinsku prizvodnu bila je Pol Larranga. Prizvodnja cigara počinje da bude neverovatno unosan posao.
Proizvodnja cigara postala je jedna od osnovnih industrijskih grana. Najveći deo izvoza odlazio je u SAD,
sve dok 1857. nisu uvedene carinske barijere

1959. godine, nakon Kastrove revolucije, usledila je nacionalizacija svih fabrika u stranom vlasništvu i
njihovo stavljanje pod kontrolu državnog monopola - Cubatabaco. To je izazvalo ne samo revolt vlasnika,
koji su uglavnom bili iz SAD, već i američke vlade, koja je 1962. godine uvela trgovinski embargo prema
Kubi. Ovo je značilo prekid uvoza kubanskih cigara. Počinje mit o kubanskim cigarama koje jednostavno
nisu mogle da se nađu na tržištu koje ih je učinilo najpopularnijim. Revolucija je izazvala to da
velikoposednici sa Kube moraju da napuštaju Kubu i da probaju da kutivišu duvan na drugim područjima.

Mnogi od bivših velikih fabrikanata koji su izbegli u inostranstvo, među kojima su i porodice Palicio,
Cifuentes i Mendez, nastavili su proizvodnju pod istom markom kao na Kubi. Tako se danas cigare pod
nazivom Romeo Y Julieta, H. Upmann i Partagas proizvode u Dominikanskoj Republici, La Gloria Cubana
u Majamiju, Punch i Hoyo de Monterrey u Hondurasu i Sancho Panza u Meksiku. U slučaju Montecruz
cigara, naziv je malo izmenjen u odnosu na originalni - Montecristo i najpre su se proizvodile na
Kanarskim Ostrvima, a zatim u Dominikanskoj Republici. Međutim, i pored istog naziva, ove cigare se po
aromi ne mogu porediti sa svojim kubanskim imenjacima, koliko god pažljivo proizvedene. Ipak, bilo bi
pogrešno smatrati da je proizvodnja cigara ograničena samo na Kubu i Dominikansku Republiku. Obližnja
Jamajka razvija duvansku industriju već više od jednog veka. Takođe, nekoliko centralnoameričkih
zemalja, kao što su Meksiko, Honduras i Nikaragva, ima dugu tradiciju u ovoj proizvodnji. Ovde treba
pomenuti još i Ekvador, Brazil, Javu, Sumatru, Filipine i Kamerun.