What is the process of infusing flavors of various botanicals into the Gin?

 Infusing flavors into gin involves the addition of various botanicals during the distillation or post-distillation process. The botanicals are the key ingredients that give gin its distinctive taste. Here is a general overview of the process:

Base Spirit: The process typically starts with a neutral base spirit, often made from grains or malt. This spirit serves as a blank canvas for the botanicals.

Botanical Selection: A variety of botanicals are chosen to impart flavor to the gin. Common botanicals include juniper berries (which are essential for gin), coriander, angelica root, citrus peels, orris root, cardamom, and others. The choice and combination of botanicals vary among different gin recipes.

Distillation: There are two main methods of infusing flavors into gin - during distillation and after distillation. In traditional gin-making, the botanicals are added to the pot or vapor basket of a still during the distillation process. The heat releases the essential oils and flavors from the botanicals, and they mix with the alcohol vapor.

Vapor Infusion: In some cases, botanicals are placed in a basket above the base spirit, allowing the alcohol vapor to pass through them during distillation. This method is called vapor infusion and is known for producing a lighter, more delicate flavor profile.

Maceration: Another method is maceration, where the botanicals are soaked directly in the base spirit after distillation. This allows the flavors to be extracted over time. The spirit is then filtered to remove the botanical solids.

Blending: After distillation or maceration, the infused spirit may be blended with other components to achieve the desired flavor profile. This can include dilution with water to reach the desired alcohol content.

Filtration and Bottling: The final step involves filtration to remove any remaining impurities or solids, and then the gin is bottled.

It's important to note that each gin producer may have its own unique recipe and method, leading to a wide range of flavor profiles in different gins. Experimentation with botanical combinations and processes allows distillers to create diverse and distinctive gins.

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Why Vodka is considered a great spirit for making cocktails?

 Vodka is often considered a great spirit for making cocktails for several reasons:

Neutral Flavor Profile: Vodka is known for its neutral flavor profile. It lacks the strong taste and aroma associated with many other spirits like whiskey or rum. This neutrality allows it to blend well with a variety of other ingredients without overpowering them, making it a versatile base for cocktails.

Mixability: Vodka mixes easily with a wide range of juices, sodas, and other mixers. Its neutral taste allows the flavors of the other ingredients to shine, making it a popular choice for cocktails where you want the mixer to be the star.

Adaptability: Vodka can be used in a diverse array of cocktails, from classic martinis and cosmopolitans to more modern and creative concoctions. Its adaptability makes it a go-to spirit for mixologists and home bartenders alike.

Wide Range of Flavors: While traditional vodka is known for its lack of flavor, flavored vodkas have become increasingly popular. This allows for a broad spectrum of cocktail possibilities, as you can choose a vodka infused with flavors like citrus, berry, vanilla, or even pepper, adding complexity to your drinks.

Clean and Crisp: Vodka is often associated with a clean and crisp taste, making it an appealing choice for those who prefer a smoother and less assertive spirit in their cocktails.

Popular Culture and Trends: Vodka has enjoyed immense popularity in the cocktail world for several decades. Many classic and contemporary cocktails feature vodka as a key ingredient, contributing to its widespread use.

Low Congeners: Vodka is typically distilled to a high level of purity, resulting in fewer impurities known as congeners. Congeners are byproducts of fermentation and distillation that can contribute to the taste and hangover effects of a spirit. The lower congener content in vodka is often associated with a cleaner drinking experience.

While vodka may not have the depth of flavor found in some other spirits, its versatility and ability to play well with a variety of mixers make it a staple in the world of cocktails. Keep in mind that personal preferences vary, and the choice of spirit in a cocktail ultimately depends on individual taste and the desired flavor profile of the drink.

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How Cognac is different from Armagnac?

 Cognac and Armagnac are both types of brandy produced in different regions of France, and while they share some similarities, there are key differences between the two:

Geographic Origin:

Cognac: Cognac is produced in the Cognac region, which is located in southwestern France. The region is divided into six crus (growing areas), and the production of Cognac is regulated by the Appellation d'Origine Contrôlée (AOC) system.

Armagnac: Armagnac comes from the Gascony region in southwestern France. It is produced in three distinct areas: Bas-Armagnac, Haut-Armagnac, and Tenareze. Armagnac's production is also regulated by the AOC system.

Grapes:

Cognac: Cognac is typically made from a blend of specific grape varieties, including Ugni Blanc, Folle Blanche, and Colombard. Ugni Blanc is the most widely used grape for Cognac production.

Armagnac: Armagnac is traditionally made from a variety of grapes, including Baco, Folle Blanche, and Ugni Blanc. Baco is a unique hybrid grape that is commonly used in Armagnac production.

Distillation:

Cognac: Cognac is distilled using a special type of copper pot still called a Charentais still. The distillation process in Cognac involves two rounds, resulting in a smoother and more refined spirit.

Armagnac: Armagnac is typically distilled using a continuous column still, known as an Armagnacais still. This method often leads to a richer and more robust flavor profile compared to the double distillation used in Cognac.

Aging:

Cognac: Cognac must be aged in French oak barrels for a minimum period, depending on the quality designation (VS, VSOP, XO, etc.). The aging process contributes to the development of flavors and aromas.

Armagnac: Armagnac also undergoes aging in oak barrels, and like Cognac, it is labeled with various age designations (such as VS, VSOP, and XO).

Flavor Profile:

Cognac: Cognac is known for its elegant and refined character, often exhibiting floral, fruity, and oaky notes. The double distillation process contributes to a smoother and lighter spirit.

Armagnac: Armagnac is considered to have a more rustic and robust flavor profile, with a greater emphasis on the fruit and spice characteristics. The single distillation process can result in a more complex and intense spirit.

In summary, while both Cognac and Armagnac are French brandies, they differ in terms of geographic origin, grape varieties, distillation methods, aging processes, and flavor profiles. Each has its unique characteristics, making them distinct spirits with their own loyal following.

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Liqueurs

 Liqueurs,  sometimes also known as cordials or flavored spirits, are alcoholic beverages that are sweetened and flavored with a variety of herbs, fruits, spices, and other ingredients. They are typically consumed after dinner or as an ingredient in cocktails and are known for their distinctive flavors and aromas. In this note, we will discuss the history, manufacturing, and types of liqueurs.

History:

The history of liqueurs dates back to ancient times when herbs and spices were added to alcohol for medicinal purposes. However, the modern liqueur industry began in Europe during the Middle Ages, when monks and alchemists began experimenting with different combinations of herbs, fruits, and spices to create unique and flavorful beverages. Many of the most famous liqueurs, such as Chartreuse and Benedictine, were created by monks and are still produced according to secret recipes that have been passed down for generations.

Manufacturing:

Liqueurs are made by infusing or macerating herbs, fruits, and other ingredients in a base spirit, such as brandy, rum, or vodka. The mixture is then filtered and sweetened with sugar or another sweetener, and may be aged in oak barrels to enhance its flavor and aroma. The amount of sugar and other ingredients used in a liqueur can vary widely, and different manufacturers may use different base spirits and flavorings to create unique and distinctive products.

Types:

There are many different types of liqueurs, each with its own unique flavor and character. Some of the most popular types of liqueurs include:

Fruit liqueurs: These are made by infusing fruits such as berries, citrus, or peaches in a base spirit. Examples include Cointreau, Grand Marnier, and Chambord.

Herbal liqueurs: These are made by infusing herbs and spices such as anise, mint, or cinnamon in a base spirit. Examples include Chartreuse, Benedictine, and Jägermeister.

Cream liqueurs: These are made by combining a base spirit with cream, milk, or a dairy alternative, and sweetening it with sugar. Examples include Baileys Irish Cream, Amarula, and RumChata.

Nut liqueurs: These are made by infusing nuts such as almonds, hazelnuts, or walnuts in a base spirit. Examples include Frangelico, Amaretto, and Nocello.

Coffee liqueurs: These are made by combining a base spirit with coffee, sugar, and other flavorings. Examples include Kahlua, Tia Maria, and Patron XO Cafe.

Conclusion:

Liqueurs are an important and versatile category of alcoholic beverages, with a long and fascinating history that continues to evolve today. Whether you prefer fruity, herbal, creamy, nutty, or coffee-flavored liqueurs, there is sure to be a product on the market that meets your taste and preference.

THE WORLD OF WINE AND SPIRITS

The World of Wine & Spirits from HEMANT SINGH

Beverages are potable drinks which have thirst-quenching, refreshing, stimulating and nourishing qualities. By refreshing, one means the replenishment of fluid loss from the body due to perspiration. Simulation results in increase of the heart beat and blood pressure. This is due to the intake of spirits (alcohol) or tea (thein) and coffee (coffein). Nourishment is provided by the nutrients in the beverages, especially fruit juices. Most of the beverages supply energy in the form of sugar or
alcohol. They also provide other nutrients like mineral salts and vitamins. For example, milk gives calcium and citrus fruits give vitamin C.
Generally, people drink for one or more of six reasons; to quench thirst, to get drunk, to enjoy a social setting (social drinking), to enjoy the taste of the beverage, to feed an addiction (alcoholism), or as part of a religious or traditional ceremony or custom (proposing toast).

Some of the less common spirits

By the word other sprits or less common /known spirits, we mean the various spirits produced in the different countries. There are around 400-600 varieties.

Some of them are:

Aquavit -- literally mean water of life. It’s made in Scandinavian countries from potatoes or grains flavored with Caraway seeds, orange peel cardamom &herbs.

Arrack / Raki: The word arrack comes from Arabic word which means juice or sweet It is called Raki in Turkey. It is popular spirit made from the sap of a tree

Calvados:  is a spirit made from apples or pears in Normandy. Calvados is the name of district in Normandy.  Apple jack is similar apple brandy made in USA.

Grappa / Marc: Grappa is a kind of Italian brandy made from the residue of Grape skin. The fine Brand of Grappa is Negroni (Grappa Bianca)

        There is a French equivalent of grappa is also made from dried grape skins pulp & seeds the Marc

Karpi: is a fruit Brandy made from Cranberry in Finland.

Kirsch: The colorless spirit made in Black forest area in Germany, Austria & Switzerland & also in the region of Alsace

Framboie: Raspberry brandy from France.

Poire Williams This spirit is made from distillation of fermented Pears & is colorless. French, Swiss, usually makes it. & German

Pastis: French aniseed flavoured spirit, which turns milky with water. The most famous brands are Ricard & Pernod.

Ouzo: It is most popular Greek colorless spirit .It is made with Grapes

Feni : is obtained from Cashew nuts or Palm or Coconut .It comes from Western region of India ,Goa .

                Besides Feni there are many Indian drinks like Mahua, it’s produced from Mahua flowers. Tari is usually made from the sap of stem of Date palm tree.

Pulque : A Mexican drink obtained from Mezcal. It has a flavour similar to the sour milk & has to be consumed fast .

Quetsch: It’s colorless spirit from plums made in Germany & France.

Sake: The Traditional Japanese rice wine not distilled but fermented. After fermentation Sake is allowed to mature for one year before bottling. It should be drunk young.

Some of the less common spirits

By the word other sprits or less common /known spirits, we mean the various spirits produced in the different countries. There are around 400-600 varieties.

Some of them are:

Aquavit -- literally mean water of life. It’s made in Scandinavian countries from potatoes or grains flavored with Caraway seeds, orange peel cardamom &herbs.

Arrack / Raki: The word arrack comes from Arabic word which means juice or sweet It is called Raki in Turkey. It is popular spirit made from the sap of a tree

Calvados:  is a spirit made from apples or pears in Normandy. Calvados is the name of district in Normandy.  Apple jack is similar apple brandy made in USA.

Grappa / Marc: Grappa is a kind of Italian brandy made from the residue of Grape skin. The fine Brand of Grappa is Negroni (Grappa Bianca)

        There is a French equivalent of grappa is also made from dried grape skins pulp & seeds the Marc

Karpi: is a fruit Brandy made from Cranberry in Finland.

Kirsch: The colorless spirit made in Black forest area in Germany, Austria & Switzerland & also in the region of Alsace

Framboie: Raspberry brandy from France.

Poire Williams This spirit is made from distillation of fermented Pears & is colorless. French, Swiss, usually makes it. & German

Pastis: French aniseed flavoured spirit, which turns milky with water. The most famous brands are Ricard & Pernod.

Ouzo: It is most popular Greek colorless spirit .It is made with Grapes

Feni : is obtained from Cashew nuts or Palm or Coconut .It comes from Western region of India ,Goa .

                Besides Feni there are many Indian drinks like Mahua, it’s produced from Mahua flowers. Tari is usually made from the sap of stem of Date palm tree.

Pulque : A Mexican drink obtained from Mezcal. It has a flavour similar to the sour milk & has to be consumed fast .

Quetsch: It’s colorless spirit from plums made in Germany & France.

Sake: The Traditional Japanese rice wine not distilled but fermented. After fermentation Sake is allowed to mature for one year before bottling. It should be drunk young.

OTHER SPIRITS - SLIVOVITZ

This is one of our best selling Slivovitz. Made from fine plums from Croatia, produced by means of traditional method of distililng fresh and ripe plums. This fresh plum distillate is then aged in wooden casks made of Slavonian Oak.

The result of lovingly and carefully tended vineyards, of knowledge and great experience in distillation and strong tradition of supreme brandy production. This superb brandy lends itself well after a fine meal and good conversation.

Flores Zuta Oza Slivovitz

The leading product of the company was released under the name "Zuta Osa" -Yellow Wasp, a natural plum brandy with 45% alcohol, packed in original, brown glass bottles of 0.75 liters. In spite of all events in the past ten years, it is sold with a reputation of the best plum brandy in the international market. In all leading exhibitions and fairs throughout the world, it won 13 gold medals. Yellow Wasp is a premium brand of plum brandy, prepared and aged according to traditional distilling recipes passed from father to son in "master distiller" families of Southeastern Europe over hundreds of years.

Jelinek Slivovitz

The history of brandy distillation goes back some 400 years in Vizovice. At the beginning of the 18th century some people came to realize that plums too are suitable for making quality brandies. The overproduction of plums had motivated local farmers to establish in 1894 the distillery in Vizovice called Rolnick? akciov? z?od ovocn?sk?- RAZOV. In 1934 has been bought this company by Mr. Rudolf Jel?ek. This year, therefore, originated the Rudolf Jel?ek brand. In the present offers the company RUDOLF JEL?NEK a.s. the complete series of branded fruit distilleries, which are produced by the traditional progressions. The association of friends the Jel?ek's brandy was festive established on 25th of August 2000 in the new opened Jel?ek's room in the area of Vala?k? ?nk in Vizovice. The founder of The association is the company RUDOLF JEL?NEK a.s. Vizovice, which is also its organizer. The member of The association of friends the Jel?ek's brandy could be everybody, who profess the quality Jel?ek's brandy and who endorses with.

OTHER SPIRITS - SCHNAPPS

Schnapps is a type of distilled beverage. The word Schnapps is derived from the German word Schnaps.

There are two different types of Schnapps. The first one is the traditional German kind. In Germany itself, as well as in Austria and the German-speaking part of Switzerland, the spelling Schnapps is virtually unknown and Schnaps, as a purely colloquial term, can refer to any kind of unsweetened distilled beverage. Outside of German-speaking countries, German Schnapps refers to usually clear alcoholic beverages distilled from fermented cereals, roots or fruits, including cherries, apples, pears, peaches, plums and apricots. Often, the base material for making schnapps is the pulp that is a by-product in juice production. True Schnapps has no sugar or flavoring added. Traditional German Schnapps is similar in flavor and consistency to vodka, with light fruit flavors, depending on the base material. The alcohol content is usually around 40% by volume or 80 proof.

The second type of Schnapps is of American origin. These distilled beverages are liqueurs, such as peach schnapps and butterscotch schnapps. They can be the result of differing processes that do not involve direct fermentation. Some of these use a primary alcohol, such as schnapps, vodka or rum, to extract flavors out of fruit. Often, additional ingredients are added, most commonly sugar. The alcohol level of these schnapps may be only half that of the German kind, usually around 20% by volume or 40 proof. Because of the wide variety of Schnapps (or Schnapps-imitative) flavours available, it has been spoofed in several ways. In an episode of the program South Park, a fictional flavor called "S'more Schnapps" is released; and in the film Little Nicky one of the characters shows a penchant for Peppermint Schnapps. The 1984 snap election in New Zealand was dubbed the 'schnapps election' by Tom Scott, in reference to Prime Minister Robert Muldoon calling the aforementioned election while he was drunk. It's also mentioned a lot of times on the sitcom Seinfeld, being the key to open Elaine's "vault".

OTHER SPIRITS - SAKE

Sake barrels at Itsukushima ShrineSake (Japanese: ; pronounced IPA: [s?.k?] Listen?) is a Japanese word meaning "alcoholic beverage", which in English has come to refer to a specific alcoholic beverage brewed mainly from rice, and known in Japan as nihonshu (??? "Japanese alcohol"). This article uses the word "sake" as it is used in English.

Sake is widely referred to in English as "rice wine". However, this designation is not entirely accurate. The production of alcoholic beverages by multiple fermentation of grain has more in common with beer than wine. Also, there are other beverages known as "rice wine" that are significantly different than nihonshu.

OTHER SPIRITS - PULQUE

Pulque, or octli, is an alcoholic beverage made from the fermented juice of the maguey, and is a traditional native beverage of Mesoamerica.

A Six pack of Agave Pulque.The maguey plant is not a cactus (as has sometimes been mistakenly suggested) but an agave, elsewhere called the "century plant". The plant was one of the most sacred plants in Mexico and had a prominent place in mythology, religious rituals, and Meso-American industry.




Pulque is depicted in Native American stone carvings from as early as 200 AD. The origin of pulque is unknown, but because it has a major position in religion, many folk tales explain its origins. According to pre-Columbian history, during the reign of Tecpancaltzin, a Toltec noble named Papantzin found out how to extract aguamiel from the maguey plant. Prior to the Spanish conquest, the Aztecs consumed it at religious ceremonies.

Pulque is made in the following fashion: When the plant's flower stem shoots up, it is hollowed in the centre, normally 8 to 10 years are required for the plant to mature to the point where this can be done. The juice, aguamiel, that should have supplied the flowers is taken from it daily, for a period of about two months. The aguamiel is then fermented, (usually in large barrels inside in a building known as a tinacal which is specially reserved for pulque fermentation) after which it is immediately fit for drinking. Pulque is usually sold directly in bulk from the tinacal or by the serving a version of a cantina known as a pulqueria. Traditionally in pulquerias, pulque is served a glass known as a tornillo (screw, for its shape) or a bowl known as a jicara.

Pulque is still made and drunk in limited quantities in parts of Mexico today. However, because it cannot easily be stored or preserved (its character and flavor change over a short period of storage time, as little as a day), it is not well known outside the country. A process for preserving and canning pulque has been developed, and now canned pulque is being exported to the US in limited quantities (see photo), the alcohol content of the canned product is 5%. Aficionados of pulque usually consider canned inferior to the fresh product.

Often pulque is mixed with fruit juices such as mango and pineapple to render it palatable to those who do not appreciate its unusual flavor.

OTHER SPIRITS - POTEEN

Poteen is a kind of Irish, Irish whiskey, Irish whisky — made in Ireland chiefly from barley

OTHER SPIRITS - POIRE WILLIAMS

Type: Brandy, unaged
Also known as
Pear brandy
Description:Generic for French pear eau de vie, distilled from Williams pears, and of some fame. Strong, and strongly-flavored. Often produced in a signature style whereby a live pear is grown in its bottle and filled with the distillate thereafter.
Flavor:pear
Availability
Generally available. Produced and sold in France. Known to be distributed in England, Europe and United States and parts of United Kingdom, Europe and North America. Regional. Available for on-line ordering in some markets.
Substitute other pear brandy

OTHER SPIRITS - PASTIS

A glass of diluted pastis
French Pastis: Pastis is an anise-flavored liqueur and apéritif from France, typically containing 40-45% alcohol by volume, although there exist alcohol-free varieties.

When absinthe was banned in France in 1915, the major absinthe producers (then Pernod and Ricard, who have since merged as Pernod Ricard) reformulated their drink without the banned wormwood component, a heavier focus on the aniseed flavor using more star anise, sugar and a lower alcohol content creating pastis, which remains popular in France today. Pastis has changed considerably since its first creation based on market preference.

Pastis is normally diluted with water before drinking (generally 5 volumes of water for 1 volume of pastis). The resulting decrease in alcohol percentage causes some of the constituents to become insoluble, which changes the liqueur's appearance from dark transparent yellow to milky soft yellow. The drink is consumed cold, with ice, and is considered a refreshment for hot days. Ice cubes can be added after the water to avoid crystallization of the anethol in the pastis. However, many pastis drinkers refuse to add ice, preferring to drink the beverage with cool spring water.

Although it is consumed throughout France, especially in the summer, pastis is generally associated with southeastern France, especially with the city of Marseille, and with the clichés of the Provençal lifestyle, like pétanque.

Some well known cocktails use pastis and syrups:

• The perroquet (parrot) with green mint syrup
• The tomate (tomato) with grenadine syrup
• The mauresque (moorish) with orgeat syrup

OTHER SPIRITS - OUZO

The history of ouzo is somewhat murky, but some claim it may date back in one form or another to ancient times. Its precursor is tsipouro (or as it is known by Easterners as raki), a drink distilled throughout the Byzantine [1] and later Ottoman Empires, often in those days of quality approaching moonshine (similar liquors in Turkey and many Arab countries still go by that name).

Modern ouzo distillation largely took off in the 19th century following Greek independence, with much production centered on the island of Lesbos, which claims to be the originator of the drink and remains a major producer. In 1932, ouzo producers developed the method of distillation using copper stills, which is now considered the canonically proper method of production. One of the largest producers of ouzo today is Varvayiannis (?a?ßa???????), located in the town of Plomari in the southeast portion of the island. While another producer on the mainland of Greece is Ch. Pavlides Brothers. (Older people in Lesbos, still refer to ouzo as "raki")

Commonly, but not at all traditional in the western world, ouzo is served with cola either in premixed cans or bottles or simply mixed to the desired taste.

On October 25, 2006 Greece won the right to label ouzo as an exclusively Greek product. The European Union now recognizes ouzo, as well as the Greek drinks of tsipouro and tsikoudia, as 'geographically protected' products . The 'geographically protected' designation prohibits makers from outside of Greece to label their products with this name. Now, makers outside of Greece will need to use names like "Greek-style ouzo" instead of simply calling the product ouzo. This type of labeling can already be seen in other 'geographically protected' products like Feta cheese. If the Feta cheese is produced outside of Greece, it's labeled as "Greek-style feta".

OTHER SPIRITS - MEZCAL

Mezcal is a Mexican distilled spirit made from the agave plant. There are many different types of agaves, and each produces a slightly different mezcal. Agave is part of the Agavaceae family, also called maguey. While Tequila is a mezcal made only from the blue agave plant in the region around Tequila, Jalisco, spirits labeled "Mezcal" are often made using other agave plants.

Mezcal is made from the agave plant. After the agave matures (6-8 years) it is harvested by jimadores (field workers) and the leaves are chopped off using a long-handled knife known as a coa or coa de jima, leaving only the large hearts, or piñas (Spanish for "pineapple"). The piña is cooked and then crushed, producing a mash.


Baking and mashing

A distillery oven loaded with agave "pineapples", the first step in the production of tequila. Traditionally, the piñas were baked in palenques: large (8-12 ft diameter) rock-lined conical pits in the ground. The pits were lined with hot rocks, then agave leaves, petate (palm fiber mats), and earth. The piñas are allowed to cook in the pit for three to five days. This lets them absorb flavors from the earth and wood smoke.

After the cooking, the piñas are rested for a week, and then placed in a ring of stone or concrete of about 12 ft diameter, where a large stone wheel attached to a post in the middle is rolled around, crushing the piñas.

Modern makers usually cook the piñas in huge stainless steel ovens and then crush them with mechanical crushers.
Fermentation
The mash (tepache) is then placed in large, 300-500 gallon wooden vats and 5%–10% water is added to the mix. The government requires that only 51% of this mix be from agave. Cane and corn sugars, as well as some chemical yeasts, may also be added. It is then placed in large stainless steel vats, covered with petate and left to naturally ferment for four to thirty days.

Distillation and aging
After the fermentation stage is done, the mash is double-distilled. The first distillation yields ordinary low-grade alcohol. After the first distillation, the fibers are removed from the still and the resulting alcohol from the first distillation added back into the still. This mixture is distilled once again. Sometimes, water is then added to the mix to reduce the proof down to 80. At this point the mezcal may be bottled or aged.

Mezcal ages quite rapidly in comparison to other spirits. It is aged in large wooden barrels for between two months to seven years. During this time the mezcal acquires a golden color, and its flavor is influenced by the wooden barrels. The longer it is aged, the darker the color and more noticeable the flavor.

OTHER SPIRITS - KIRSCH

KIRSCH

kirsch is a kind of brandy — distilled from wine or fermented fruit juice

OTHER SPIRITS - GRAPPA

Grappa is a fragrant grape-based pomace brandy of between 40% and 60% alcohol by volume (80 to 120 proof), of Italian origin. Literally a word for "grape stalk", grappa is made by distilling pomace, grape residue (primarily the skins, but also stems and seeds) left over from winemaking after pressing. It was originally made to prevent wastage by using leftovers at the end of the wine season. It quickly became commercialised, mass-produced, and sold worldwide. The flavour of grappa, like that of wine, depends on the type and quality of the grape used as well the specifics of the distillation process.

In Italy, grappa is primarily served as a "digestivo" or after dinner drink. Its purpose is to aid in the digestion of the heavy Italian meals. Grappa may also be added to espresso coffee to create a caffè corretto. Another variation of this is the "amazza caffè" (literally, "coffee-killer"): the espresso is drunk first, followed by a few ounces of grappa served in its own glass.

Among the most well-known producers of grappa are Nonino, Sibona, Nardini and Jacopo Poli. While these grappas are produced in significant quantities and exported, there are many thousands of smaller local and regional grappas, all with distinct character.

Most grappa is clear, indicating that it is an un-aged distillate, though some may retain very faint pigments from their original fruit pomace. Lately, aged grappas have become more common, and these take on a yellow, or red-brown hue from the barrels in which they are serve.

OTHER SPIRITS - FRAMBOISE

A bottle of Lindeman's Framboise Lambic.Framboise (from the French word for raspberry) or Frambozenbier (Dutch) is a Belgian lambic beer that is fermented using raspberries. It is one of many modern fruitbeer types that have been inspired by the more traditional kriek beer, made using sour cherries.

Widely available in bars and pubs, these unique beers are usually served in a small glass that resembles a champagne class, only shorter. It has a sweet taste, with an aftertaste of "weak beer". This style is gradually becoming more common outside of Belgium; in many "posh" bars in Britain, you can now find raspberry and cherry flavoured-beer available in bottles, and occasionally even on tap. Some Belgian restaurants in North American and Europe also serve this beer. It can also be commonly found in supermarkets located in England, such as Sainsbury, ASDA, or Oddbins.










FRAMBOISE

Rasberry syrup, all natural
No additives
2 sizes available
Imported from France
Many flavors available

Product Description

Product Description
All natural strawberry syrup in an old-fashioned glass bottle (very decorative when empty, use for something else). Use this syrup in drinks, as a dessert topping, add to soda water for a refreshing lemonade, and of course use to make flavored ices. Manufactured in Morteau in the purest tradition, these syrups are made with natural extracts of fruits and plants. Their conservation is ensured thanks to the quantity of dissolved sugar of 800 grams per Liter.

OTHER SPIRITS - FENNY

Fenny is an Indian liquor made from either coconut or the juice of the cashew apple. Fenny (also feni) originated in Goa, and the Goan fenny is generally considered superior, with the best brand being "Big Boss" (available both in coconut and (slightly more expensive) cashew versions). The other popular brands of Fenny are 'Cashyo' (the makers of which spell it as feni) and 'Reals' (pronounced as Reaals). Feni made from the cashew apple is known as Kaju feni (cashew feni).

In the traditional method of making cashew feni, the cashew apples are manually crushed in a coimbi, a rock on the hill which is carved or shaped like a basin with an outlet for the juice. The juice is collected in a huge earthen pot called Kodem, which is buried in the ground. The juice is then distilled in earthen or copper pots.

When the cashew apples are crushed, the pulp is arranged in the shape of a cake in the coimbi and tied with a string. A huge boulder is then placed on top of it. The final quota of juice which trickles out in a clean form is called Neero. Many people like to drink Neero since it helps bowel movement and provides relief from constipation.

The traditional method of distilling cashew feni on the hill is very interesting to watch. The cashew juice is put in a big pot called Bhann. The Bhann serves as a closed boiler. It is connected to a smaller pot called Launni by means of a conduit. The Launni serves as a receiver or collector.

The juice in the big pot is then boiled by burning firewood under it. As the process of vaporisation and distillation goes on and the concentrated liquid collects in the smaller pot, the pressure in the receiver is kept in check by pouring cold water on it, typically with a wooden ladle. The first stage of processing may be done on big fire but the later stage of distillation has to be done on slow fire to keep the pressure and heat under control. The process of distilling feni with such apparatus takes about 8 hours and is locally called Bhatti.

One can tell from a distance that feni is being distilled since the surrounding area is filled with its aroma. And this aroma attracts many feni consumers, who halts in their tracks when their nostrils receive the smell.

The liquor produced from cashew is of three grades: Urrac, Cazulo and Feni. The Urrac is the product of first distillation. It is light and can be consumed neat. Its strength ranges between 14 and 16 grao. However, when consumed in excess, Urrac intoxicates the mind like any other hard liquor. The Urrac is said to go well with orange or lemon.

The Cazulo is the product of second distillation. It is moderately strong. The Cazulo can be consumed either neat or in a diluted form depending upon the lining and resistance of one’s alimentary tract. However it is not seen in the market today.

The product, which we get after the process of third distillation is called feni. Its strength ranges between 20 and 24 grao. It has a long shelf life. Now that the Cazulo is not made, feni is produced after second distillation itself. The second or third-hand feni is a product par excellence.

High-grade feni is 42% alcohol by volume. There are known to exist about 4,000 such traditional mini-distilleries or stills in Goa that manufacture cashew feni and about 2,200 manufacturing coconut feni. About 75% of stills making cashew feni are in north Goa and the rest are in south Goa. As far as the stills making coconut feni are concerned, south Goa has about 65% of them and the rest are in north Goa. This is an indication that north Goa abounds in cashew trees while south Goa has more coconut trees.

Fenny is often used in cocktails. Two common mixers are tonic water and lemonade, but it can also be enjoyed on its own, on the rocks, or perhaps with a slice of lime.