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.
Monday, May 17, 2010
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.
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.
OTHER SPIRITS - CALVADOS (SPIRIT)
A bottle of calvados Pays D'AugeCalvados is an apple brandy from the French région of Lower Normandy.
HISTORY
Apple orchards and brewers are mentioned as far back as the 8th century by Charlemagne. The first known Norman distillation was carried out by ‘Lord’ de Gouberville in 1554, and the guild for cider distillation was created about 50 years later in 1606. In the 17th century the traditional ciderfarms expanded but taxation and prohibition of cider brandies were enforced elsewhere than Brittany, Maine and Normandy. The area called ‘Calvados’ was created after the French Revolution, but ‘Eau de vie de cidre’ was already called ‘calvados’ in common usage. In the 19th century output increased with industrial distillation and the working class fashion for ‘Café-calva’. When a phylloxera outbreak devastated vineyards calvados experienced a ‘golden age’. During World War 1 cider brandy was made for armaments. The appellation contrôlée regulations officially gave calvados a protected name in 1942. After the war many cider-houses and distilleries were reconstructed, mainly in the Pays d'Auge. Many of the traditional farmhouse structures were replaced by modern agriculture with high output. The calvados appellation system was revised in 1984 and 1996. Pommeau got its recognition in 1991; in 1997 an appellation for Domfront with 30% pears was created.
PROCESS OF FABRICATION
The fruit is picked and pressed into a juice that is fermented into a dry cider. It is then distilled into eau de vie. After two years aged in oak casks, it can be sold as Calvados. The longer it is aged, the smoother the drink becomes. Usually the maturation goes on for several years. A half-bottle of twenty-year-old Calvados can easily command the same price as a normal-sized bottle of ten-year-old Calvados.
Double and single distillation
A calvados pot stillThe appellation of AOC calvados authorizes double distillation for all calvados but it is required for the AOC calvados Pays d’Auge.
Double distillation is carried out in traditional alembic pot-still ‘l'alambic à repasse’ or ‘charentais’. Gives complex, delicate and rich fruity aromas with potential for longer aging.
Single continuous distillation in a column still. Gives a fresh and clean apple flavour but less complex flavour to evolve with longer aging.
Tasting
Calvados is the basis of the tradition of le trou Normand, or "the Norman hole". This is a small drink of Calvados taken between courses in a very long meal, sometimes with apple sorbet, supposed to re-awaken the appetite. Calvados can be served as aperitif, blended in drinks, between meals, as digestive or with coffee. Well-made calvados should naturally be reminiscent of apples and pears, balanced with flavours of ageing. You will notice that the less aged calvados distinguishes itself with its fresh apple and pear aromas. The longer the calvados is under the influence of oak, the more the taste resembles that of any other aged brandy. Older calvados get the colour of gold, darker brown with orange elements and red mahogany. The nose and palate is delicate with concentration of aged apples and dried apricots balanced with butterscotch, nut and chocolate aromas.
Producers
• Père Magloire
• Christian Drouin Coeur de Lion
• Comte Louis de Lauriston
• Lecompte
• Manoir d'Apreval
• Huet
• Charles de Granville
• Calvados Roger Groult
• Chateau du Breuil
• Coquerel
• Boulard
• Dupont
• Ferme du Ponctey
Calvados in popular culture
In the 1963 novel On Her Majesty's Secret Service by Ian Fleming, James Bond drinks a glass of ten-year-old Calvados.
Calvados is the main characters' favourite drink in Erich Maria Remarque's novel Arch of Triumph.
Calvados is often referred to in the writings of mystic George Gurdjieff.
Cornelius Bear is known to have a stash of several well-aged bottles of calvados in the webcomic Achewood.
HISTORY
Apple orchards and brewers are mentioned as far back as the 8th century by Charlemagne. The first known Norman distillation was carried out by ‘Lord’ de Gouberville in 1554, and the guild for cider distillation was created about 50 years later in 1606. In the 17th century the traditional ciderfarms expanded but taxation and prohibition of cider brandies were enforced elsewhere than Brittany, Maine and Normandy. The area called ‘Calvados’ was created after the French Revolution, but ‘Eau de vie de cidre’ was already called ‘calvados’ in common usage. In the 19th century output increased with industrial distillation and the working class fashion for ‘Café-calva’. When a phylloxera outbreak devastated vineyards calvados experienced a ‘golden age’. During World War 1 cider brandy was made for armaments. The appellation contrôlée regulations officially gave calvados a protected name in 1942. After the war many cider-houses and distilleries were reconstructed, mainly in the Pays d'Auge. Many of the traditional farmhouse structures were replaced by modern agriculture with high output. The calvados appellation system was revised in 1984 and 1996. Pommeau got its recognition in 1991; in 1997 an appellation for Domfront with 30% pears was created.
PROCESS OF FABRICATION
The fruit is picked and pressed into a juice that is fermented into a dry cider. It is then distilled into eau de vie. After two years aged in oak casks, it can be sold as Calvados. The longer it is aged, the smoother the drink becomes. Usually the maturation goes on for several years. A half-bottle of twenty-year-old Calvados can easily command the same price as a normal-sized bottle of ten-year-old Calvados.
Double and single distillation
A calvados pot stillThe appellation of AOC calvados authorizes double distillation for all calvados but it is required for the AOC calvados Pays d’Auge.
Double distillation is carried out in traditional alembic pot-still ‘l'alambic à repasse’ or ‘charentais’. Gives complex, delicate and rich fruity aromas with potential for longer aging.
Single continuous distillation in a column still. Gives a fresh and clean apple flavour but less complex flavour to evolve with longer aging.
Tasting
Calvados is the basis of the tradition of le trou Normand, or "the Norman hole". This is a small drink of Calvados taken between courses in a very long meal, sometimes with apple sorbet, supposed to re-awaken the appetite. Calvados can be served as aperitif, blended in drinks, between meals, as digestive or with coffee. Well-made calvados should naturally be reminiscent of apples and pears, balanced with flavours of ageing. You will notice that the less aged calvados distinguishes itself with its fresh apple and pear aromas. The longer the calvados is under the influence of oak, the more the taste resembles that of any other aged brandy. Older calvados get the colour of gold, darker brown with orange elements and red mahogany. The nose and palate is delicate with concentration of aged apples and dried apricots balanced with butterscotch, nut and chocolate aromas.
Producers
• Père Magloire
• Christian Drouin Coeur de Lion
• Comte Louis de Lauriston
• Lecompte
• Manoir d'Apreval
• Huet
• Charles de Granville
• Calvados Roger Groult
• Chateau du Breuil
• Coquerel
• Boulard
• Dupont
• Ferme du Ponctey
Calvados in popular culture
In the 1963 novel On Her Majesty's Secret Service by Ian Fleming, James Bond drinks a glass of ten-year-old Calvados.
Calvados is the main characters' favourite drink in Erich Maria Remarque's novel Arch of Triumph.
Calvados is often referred to in the writings of mystic George Gurdjieff.
Cornelius Bear is known to have a stash of several well-aged bottles of calvados in the webcomic Achewood.
OTHER SPIRITS - RAKI
Raki (Turkish raki IPA: [rak?]) is an anise-flavored apéritif that is produced by twice distilling either only suma or suma that has been mixed with ethyl alcohol in traditional copper alembics of 5000 lt volume or less with aniseed.[1] It is similar to several kinds of alcoholic beverages available in the Mediterranean and parts of the Balkans, including orujo, pastis, sambuca, ouzo, tsikoudia, tsipouro, and mastika. The general consensus is that all these liqueurs preceded arak, a similar arabic liqueur, but it remains a theory. In the Balkans, however, Raki refers to a drink made from distilled grapes or grape skins and pips, similar to Italian Grappa.
Raki-water, the national drinking tradition, is called Aslan Sütü, meaning Lion's Milk in Turkish, milk because of its color, and, lion as it stands for courageous, strong, a true man's beverage.
ETYMOLOGY
The word Raki itself derives from the Arabic ??? [?araq], other variants being Araka, Araki, Ariki[3]. There are many theories behind this beloved beverage's name. Araq means sweat in Arabic[4], which could refer to "condensate"[4]. or to that which makes one sweat (If one drinks too much raki one does sweat and when raki is being distilled it falls drop by drop like sweat).[5] It has also been suggested that the word may derive from Iraq-i, which could be translated into of-from Iraq.[6]. But the origins of the word remain a mystery.
History
Raki has been established in Greek territory since Byzantine times. Early references to Raki are made in numerous Byzantine manuscripts, one particular manuscript the Mount Athos Manuel (469) which dates from the eighth century mentions raki (that is raqi or alcohol) which is distilled four or five times.[7]
Until 19th century, meyhanes, mostly run by non-muslim Ottomans, would mainly serve wine along with meze. Although there were many Muslims among meyhane attendants, sharia authorities could, at times, persecute them. With the relatively liberal atmosphere of Tanzimat Turkey, meyhane attendance among Muslims rose considerably. However, believers would still approach wine with a certain suspicion. Raki, which at those times resembled arak, became a favourite among meyhane-goers. By the end of the century, raki took its current standard form and its consumption surpassed that of wine.
During the days of the Ottoman Empire raki was produced by distillation of grape pomace (cibre) obtained during wine fermentation. When the amount of pomace was not sufficient, alcohol imported from Europe would be added. If anise was not added, it would take the name düz raki ("straight raki") or douziko (in Greek). Raki prepared with the addition of gum mastic was named sakiz rakisi or mastika, especially produced on the island of Tenedos.
Mustafa Kemal (later to have his surname Atatürk), the founder of the Turkish Republic, had a great appreciation for the liquor and consumed vast quantities of it. During the first years of the Republic, the grape alcohol (named suma) began to be directly distilled from grapes by the state-owned sprits monopoly, Tekel. With the increasing sugar beet production, Tekel also began to distill the alcohol from molasses. A new brand of raki with an amount of sugar beet alcohol was called Yeni Raki ("New Raki"). Molasses gave raki the famous bitter taste and helped it to become a table drink.
Types
The standard raki is a grape product, though it may also be produced from various fruits. Raki produced from figs, particularly popular in southern provinces of Turkey, is called incir bogmasi, incir rakisi or, in Arabic, tini. Tekel ceased producing fig raki in 1947. However, to this day, it has been produced clandestinely.
Suma is generally produced from raisins but raki factories around established wine producing areas (Tekirdag, Nevsehir, Izmir) may also prefer to use fresh grapes additionally, which help to obtain a better quality. Recently, the types of raki produced from fresh grapes, called yas üzüm rakisi, have become quite popular. A recent brand, Efe Raki, was the first company to produce raki exclusively of fresh grape suma, called Efe Yas Üzüm Rakisi (Efe Fresh Grape Raki). Tekirdag Altin Seri (Tekirdag Golden Series) followed the trend and many others have been produced by other companies.
Dip Rakisi ("bottom raki") is the raki that is concentrated in the bottom layer of tanks during the standard production process. Bottom layer is the layer that is thought to capture the dense aroma and flavour of raki. It is named özel raki ("special raki") and it is not presented to general consumption but kept at raki factories as a prestigious gift.
BRANDS
The most well known brands are Yeni Raki and Tekirdag Rakisi from the region of Tekirdag, which is famous for its characteristic flavour. The secret of this flavour is the artesian water from Çorlu, used in the production. While Yeni Raki has an alcohol content of 45% and 1.5 grams of anise per litre, Tekirdag Rakisi has 0.2 grams more anise per litre. There are also two top-quality brands called Kulüp Rakisi and Altinbas with 50% alcohol. Yeni Raki contains about 20% sugar beet alcohol, the other brands of Tekel are produced only from suma. Today with the privatisation of the state-owned sprit industry different producers and brands emerged. There are currently a considerable number of different brands and types of raki available, including Efe Raki, Mercan Raki, Fasil Raki, Burgaz Raki. Sari Zeybek Rakisi, another recent brand, is kept in oaken aging barrels, which give the raki a distinctive golden colour.
Raki is served with white cheese, melon and meze.
Raki-water, the national drinking tradition, is called Aslan Sütü, meaning Lion's Milk in Turkish, milk because of its color, and, lion as it stands for courageous, strong, a true man's beverage.
ETYMOLOGY
The word Raki itself derives from the Arabic ??? [?araq], other variants being Araka, Araki, Ariki[3]. There are many theories behind this beloved beverage's name. Araq means sweat in Arabic[4], which could refer to "condensate"[4]. or to that which makes one sweat (If one drinks too much raki one does sweat and when raki is being distilled it falls drop by drop like sweat).[5] It has also been suggested that the word may derive from Iraq-i, which could be translated into of-from Iraq.[6]. But the origins of the word remain a mystery.
History
Raki has been established in Greek territory since Byzantine times. Early references to Raki are made in numerous Byzantine manuscripts, one particular manuscript the Mount Athos Manuel (469) which dates from the eighth century mentions raki (that is raqi or alcohol) which is distilled four or five times.[7]
Until 19th century, meyhanes, mostly run by non-muslim Ottomans, would mainly serve wine along with meze. Although there were many Muslims among meyhane attendants, sharia authorities could, at times, persecute them. With the relatively liberal atmosphere of Tanzimat Turkey, meyhane attendance among Muslims rose considerably. However, believers would still approach wine with a certain suspicion. Raki, which at those times resembled arak, became a favourite among meyhane-goers. By the end of the century, raki took its current standard form and its consumption surpassed that of wine.
During the days of the Ottoman Empire raki was produced by distillation of grape pomace (cibre) obtained during wine fermentation. When the amount of pomace was not sufficient, alcohol imported from Europe would be added. If anise was not added, it would take the name düz raki ("straight raki") or douziko (in Greek). Raki prepared with the addition of gum mastic was named sakiz rakisi or mastika, especially produced on the island of Tenedos.
Mustafa Kemal (later to have his surname Atatürk), the founder of the Turkish Republic, had a great appreciation for the liquor and consumed vast quantities of it. During the first years of the Republic, the grape alcohol (named suma) began to be directly distilled from grapes by the state-owned sprits monopoly, Tekel. With the increasing sugar beet production, Tekel also began to distill the alcohol from molasses. A new brand of raki with an amount of sugar beet alcohol was called Yeni Raki ("New Raki"). Molasses gave raki the famous bitter taste and helped it to become a table drink.
Types
The standard raki is a grape product, though it may also be produced from various fruits. Raki produced from figs, particularly popular in southern provinces of Turkey, is called incir bogmasi, incir rakisi or, in Arabic, tini. Tekel ceased producing fig raki in 1947. However, to this day, it has been produced clandestinely.
Suma is generally produced from raisins but raki factories around established wine producing areas (Tekirdag, Nevsehir, Izmir) may also prefer to use fresh grapes additionally, which help to obtain a better quality. Recently, the types of raki produced from fresh grapes, called yas üzüm rakisi, have become quite popular. A recent brand, Efe Raki, was the first company to produce raki exclusively of fresh grape suma, called Efe Yas Üzüm Rakisi (Efe Fresh Grape Raki). Tekirdag Altin Seri (Tekirdag Golden Series) followed the trend and many others have been produced by other companies.
Dip Rakisi ("bottom raki") is the raki that is concentrated in the bottom layer of tanks during the standard production process. Bottom layer is the layer that is thought to capture the dense aroma and flavour of raki. It is named özel raki ("special raki") and it is not presented to general consumption but kept at raki factories as a prestigious gift.
BRANDS
The most well known brands are Yeni Raki and Tekirdag Rakisi from the region of Tekirdag, which is famous for its characteristic flavour. The secret of this flavour is the artesian water from Çorlu, used in the production. While Yeni Raki has an alcohol content of 45% and 1.5 grams of anise per litre, Tekirdag Rakisi has 0.2 grams more anise per litre. There are also two top-quality brands called Kulüp Rakisi and Altinbas with 50% alcohol. Yeni Raki contains about 20% sugar beet alcohol, the other brands of Tekel are produced only from suma. Today with the privatisation of the state-owned sprit industry different producers and brands emerged. There are currently a considerable number of different brands and types of raki available, including Efe Raki, Mercan Raki, Fasil Raki, Burgaz Raki. Sari Zeybek Rakisi, another recent brand, is kept in oaken aging barrels, which give the raki a distinctive golden colour.
Raki is served with white cheese, melon and meze.
OTHER SPIRITS - ARRACK
Arrack refers to the strong spirits distilled mainly in South and South East Asia from fermented fruits, grains, sugarcane, or the sap of coconuts or other palm trees. The word itself originated from the Arabic word 'araq', which means "juice". The name is said to signify, in the East, any spirituous liquor; but that which usually bears this name is toddy. Generally fermented from coconut sap today, it is then distilled to produce an alcoholic beverage that tastes somewhat like something between whiskey and rum. Originally from India, where it is distilled from Kallu, Arrack is mainly produced in Sri Lanka. It is generally distilled between 37% to 50% alcohol by volume (70 to 100 proof).
Arrack is traditionally taken straight or with water. Contemporarily it also often taken with ginger ale or soda, or as a component of various cocktails.
Batavia Arrack is used as a component in herb liqueurs, bitter liqueurs, in Swedish Punsch, but also used in the confectionery industry and the flavour industry. It is said that batavia arrack has a flavour enhancing application when used as a component in other products, as it's used in the herb and bitter liqueurs.
Arrack is traditionally taken straight or with water. Contemporarily it also often taken with ginger ale or soda, or as a component of various cocktails.
Batavia Arrack is used as a component in herb liqueurs, bitter liqueurs, in Swedish Punsch, but also used in the confectionery industry and the flavour industry. It is said that batavia arrack has a flavour enhancing application when used as a component in other products, as it's used in the herb and bitter liqueurs.
OTHER SPIRITS - AKVAVIT (AQUAVIT)
A bottle and glass of Linie brand akvavit. Akvavit, also known as aquavit or akevitt, is a Scandinavian distilled beverage of typically about 40% alcohol by volume. Its name comes from aqua vitae, the Latin for "water of life".
INGREDIENTS
Like vodka, it is distilled from potato or grain. It is flavoured with herbs such as caraway seeds, anise, dill, fennel, coriander, and grains of paradise, among others. The recipe differs between the different brands, but typically caraway is the dominating flavour. Akvavit usually has a yellowish hue, but is available in many colours, from clear to light brown depending on how long it has been aged in oak casks. Normally, darker colour suggests higher age or the use of young casks, but this may also come from the use of artificial colour (caramel - E150). Clear akvavits called Taffel akvavits are typically matured in old casks which doesn't colour the finished product.
ORIGIN AND TRADITIONAL VARIANTS
The earliest known reference to Akvavit is found in a 1531 letter from the Danish Lord of Bergenshus castle, Eske Bille to Olav Engelbretsson, the last Archbishop of Norway. The letter, accompanying a package, offers the archbishop "some water which is called Aqua Vite and is a help for all sort of sickness which a man can have both internally and externally."
While this claim for the medicinal properties of the drink may be rather inflated, it is a popular belief that akvavit will ease the digestion of rich foods. In Norway it is particularly drunk at celebrations, such as Christmas or May 17 (Norwegian Constitution Day). In Sweden it is a staple of the traditional midsummer celebrations dinner, usually drunk while singing one of many drinking songs. It is usually drunk as a snaps during meals, especially during the appetizer course— along with pickled herring, crayfish, lutefisk or smoked fish. In this regard it is popularly quipped that akvavit helps the fish swim down to the stomach. It is also a regular on the traditional Norwegian Christmas meals, including roasted rib of pork and stickmeat (Pinnekjøtt). It is said that the spices and the alcohol helps digest the meal which is very rich in fat.
Among the most important brands are Gilde and Løiten from Norway, Aalborg from Denmark and Skåne and O.P Andersson from Sweden. . While the Danish and Swedish variants are normally very light in colour, most of the Norwegian brands are matured in oak casks for at least one year and for some brands even as long as 12 years. While members of all three nations can be found to claim that "their" style of Akvavit is the best as a matter of national pride, Norwegian Akevitt tend to have, if not the most distinctive character, then at least the most overpowering flavour and deepest colour due to the aging process.
Particular to the Norwegian tratidion is the occurrence of Linie akvavits (such as "Løiten Linie" and "Lysholm Linie"). These have been carried in oak casks onboard ships crossing the equator ("Linie") twice before it is sold. While many experts claim that this tradition is little more than a gimmick, some argue that the moving seas and frequent temperature changes cause the spirit to extract more flavour from the casks. Norwegian akvavit distillers Arcus has carried out a scientific test where they tried to emulate the rocking of the casks aboard the "Linie" ships while the casks were subjected to the weather elements as they would aboard the same ship. The finished product was according to Arcus far from the taste that a proper "Linie" akvavit should have, thus the tradition of shipping the akvavit casks past the "Linie" and back continues.
AKVAVIT DRINKING CULTURE
There are several methods of drinking akvavit. It is surprisingly often shot a glass at a time, and although this is usually attributed to tradition, it is suspected that it has something to do with the fact that some people have problems with the spirit's special taste. Akvavit connoisseurs, on the other hand, tend to treat akvavit like fine whisky, sipping slowly away and delving into flavours and aromas.
Akvavit arguably complements beer better than many other spirits, and in a drinking situation, any quantity of akvavit is usually preceded (or succeeded) by a swig of beer. Enthusiasts generally lament this practice, claiming that the beer will ruin the delicately balanced flavour and aftertaste.
INGREDIENTS
Like vodka, it is distilled from potato or grain. It is flavoured with herbs such as caraway seeds, anise, dill, fennel, coriander, and grains of paradise, among others. The recipe differs between the different brands, but typically caraway is the dominating flavour. Akvavit usually has a yellowish hue, but is available in many colours, from clear to light brown depending on how long it has been aged in oak casks. Normally, darker colour suggests higher age or the use of young casks, but this may also come from the use of artificial colour (caramel - E150). Clear akvavits called Taffel akvavits are typically matured in old casks which doesn't colour the finished product.
ORIGIN AND TRADITIONAL VARIANTS
The earliest known reference to Akvavit is found in a 1531 letter from the Danish Lord of Bergenshus castle, Eske Bille to Olav Engelbretsson, the last Archbishop of Norway. The letter, accompanying a package, offers the archbishop "some water which is called Aqua Vite and is a help for all sort of sickness which a man can have both internally and externally."
While this claim for the medicinal properties of the drink may be rather inflated, it is a popular belief that akvavit will ease the digestion of rich foods. In Norway it is particularly drunk at celebrations, such as Christmas or May 17 (Norwegian Constitution Day). In Sweden it is a staple of the traditional midsummer celebrations dinner, usually drunk while singing one of many drinking songs. It is usually drunk as a snaps during meals, especially during the appetizer course— along with pickled herring, crayfish, lutefisk or smoked fish. In this regard it is popularly quipped that akvavit helps the fish swim down to the stomach. It is also a regular on the traditional Norwegian Christmas meals, including roasted rib of pork and stickmeat (Pinnekjøtt). It is said that the spices and the alcohol helps digest the meal which is very rich in fat.
Among the most important brands are Gilde and Løiten from Norway, Aalborg from Denmark and Skåne and O.P Andersson from Sweden. . While the Danish and Swedish variants are normally very light in colour, most of the Norwegian brands are matured in oak casks for at least one year and for some brands even as long as 12 years. While members of all three nations can be found to claim that "their" style of Akvavit is the best as a matter of national pride, Norwegian Akevitt tend to have, if not the most distinctive character, then at least the most overpowering flavour and deepest colour due to the aging process.
Particular to the Norwegian tratidion is the occurrence of Linie akvavits (such as "Løiten Linie" and "Lysholm Linie"). These have been carried in oak casks onboard ships crossing the equator ("Linie") twice before it is sold. While many experts claim that this tradition is little more than a gimmick, some argue that the moving seas and frequent temperature changes cause the spirit to extract more flavour from the casks. Norwegian akvavit distillers Arcus has carried out a scientific test where they tried to emulate the rocking of the casks aboard the "Linie" ships while the casks were subjected to the weather elements as they would aboard the same ship. The finished product was according to Arcus far from the taste that a proper "Linie" akvavit should have, thus the tradition of shipping the akvavit casks past the "Linie" and back continues.
AKVAVIT DRINKING CULTURE
There are several methods of drinking akvavit. It is surprisingly often shot a glass at a time, and although this is usually attributed to tradition, it is suspected that it has something to do with the fact that some people have problems with the spirit's special taste. Akvavit connoisseurs, on the other hand, tend to treat akvavit like fine whisky, sipping slowly away and delving into flavours and aromas.
Akvavit arguably complements beer better than many other spirits, and in a drinking situation, any quantity of akvavit is usually preceded (or succeeded) by a swig of beer. Enthusiasts generally lament this practice, claiming that the beer will ruin the delicately balanced flavour and aftertaste.
OTHER SPIRITS - ABSINTHE
(Absinth) (IPA English: ['æbs?n?] IPA French: [ap.s?~t]) is a distilled, highly alcoholic, anise-flavored spirit derived from herbs including the flowers and leaves of the medicinal plant Artemisia absinthium, also called grand wormwood. Although it is sometimes incorrectly called a liqueur, absinthe is not bottled with added sugar and is therefore classified as a liquor or spirit.
Absinthe is often referred to as la Fée Verte ('The Green Fairy') because of its coloring — typically pale or emerald green, but sometimes clear or in rare cases rose red. Due to its high proof and concentration of oils, absintheurs (absinthe drinkers) typically add three to five parts ice-cold water to a dose of absinthe, which causes the drink to turn cloudy (called 'louching'); often the water is used to dissolve added sugar to decrease bitterness. This preparation is considered an important part of the experience of drinking absinthe, so much so that it has become ritualized, complete with special slotted absinthe spoons and other accoutrements. Absinthe's flavor is similar to anise-flavored liqueurs, with a light bitterness and greater complexity imparted by multiple herbs.
Absinthe originated in Switzerland as an elixir but is better known for its popularity in late 19th and early 20th century France, particularly among Parisian artists and writers whose romantic associations with the drink still linger in popular culture. In its heyday, the most popular brand of absinthe worldwide was Pernod Fils. At the height of this popularity, absinthe was portrayed as a dangerously addictive, psychoactive drug; the chemical thujone was blamed for most of its deleterious effects. By 1915, it was banned in a number of European countries and the United States. Even though it was vilified, no evidence shows it to be any more dangerous than ordinary alcohol.[2] A modern absinthe revival began in the 1990s, as countries in the European Union began to reauthorize its manufacture and sale.
ETYMOLOGY
Look up absinthe in Wiktionary, the free dictionary.The French word absinthe can refer either to the liquor or to the actual wormwood plant (grande absinthe being Artemisia absinthium, and petite absinthe being Artemisia pontica). The word derives from the Latin absinthium, which is in turn a stylization of the Greek a (apsinthion). Some claim that the word means 'undrinkable' in Greek, but it may instead be linked to the Persian root spand or aspand, or the variant esfand, which may have been, rather, Peganum harmala, a variety of rue, another famously bitter herb. That this particular plant was commonly burned as a protective offering may suggest that its origins lie in the reconstructed Proto-Indo-European root *spend, meaning 'to perform a ritual' or 'make an offering'. Whether the word was a borrowing from Persian into Greek, or rather from a common ancestor, is unclear.
Absinth (without the 'e') is a spelling variation of absinthe often seen in central Europe. Because so many Bohemian-style products use it, many groups see it as synonymous with bohemian absinthe, even though that is not always the case.
PRODUCTION
Anise, one of the three main herbs used in production of absinthe
Grande Wormwood, one of the three main herbs used in production of absintheThe main herbs used are grande wormwood, florence fennel and green anise, often called the 'holy trinity'. Many other herbs may be used as well, such as hyssop, melissa, star anise and petite wormwood (Artemisia pontica or Roman wormwood). Various recipes also include angelica root, Sweet Flag, dittany leaves, coriander, veronica, juniper, nutmeg, and various mountain herbs.
The simple maceration of wormwood in alcohol without distillation produces an extremely bitter drink, due to the presence of the water-soluble absinthine, one of the most bitter substances known. Authentic recipes call for distillation after a primary maceration and before the secondary or 'coloring' maceration. The distillation of wormwood, anise, and Florence fennel first produces a colorless distillate that leaves the alembic at around 82% alcohol. It can be left clear, called a Blanche or la Bleue (used for bootleg Swiss absinthe), or the well-known green color of the beverage can be imparted either artificially or with chlorophyll by steeping petite wormwood, hyssop, and melissa in the liquid. After this process, the resulting product is reduced with water to the desired percentage of alcohol. Over time and exposure to light, the chlorophyll breaks down, changing the color from emerald green to yellow green to brown. Pre-ban and vintage absinthes are often of a distinct amber color as a result of this process.
Non-traditional varieties are made by cold-mixing herbs, essences or oils in alcohol, with the distillation process omitted. Often called 'oil mixes', these types of absinthe are not necessarily bad, though they are generally considered to be of lower quality than properly distilled absinthe and often carry a distinct bitter aftertaste.
Alcohol makes up the majority of the drink and its concentration is extremely high, between 45% and 89.9%,[4] though there is no historical evidence that any commercial vintage absinthe was higher than 74%. Given the high strength and low alcohol solubility of many of the herbal components, absinthe is usually not imbibed 'straight' but consumed after a fairly elaborate preparation ritual.
Historically, there were five grades of absinthe: ordinaire, demi-fine, fine, supérieure and Suisse (which does not denote origin), in order of increasing alcoholic strength and production quality. While a supérieure and Suisse would always be naturally colored and distilled; ordinaire and demi-fine could be artificially colored and made from oil extracts. These were only naming guidelines and not an industry standard. Most absinthes contain between 60% and 75% alcohol. It is said to improve materially with storage. In the late 19th century, cheap brands of absinthe were occasionally adulterated by profiteers with copper, zinc, indigo plant, or other dyes to impart the green color, and with antimony trichloride to produce or enhance the louche effect (see below). It is also thought that the use of cheaper industrial alcohol and poor distillation technique by the manufacturers of cheaper brands resulted in contamination with methanol, fusel alcohol, and similar unwanted distillates. This addition of toxic chemicals is quite likely to have contributed to absinthe's reputation as a hallucination-inducing or otherwise harmful beverage.
ABSINTHE KITS
There are numerous recipes for homemade absinthe floating around on the Internet, many of which revolve around soaking or mixing a kit or store-bought herbs and wormwood extract with high-proof liquor such as vodka or Everclear. Even though these do-it-yourself kits have gained in popularity, it is simply not possible to produce absinthe without distillation. Absinthe distillation, like the production of any fine liquor, is a science and an art in itself and requires expertise and care to properly manage.
Besides being unpleasant to drink [6] and not authentic distilled absinthe, these homemade concoctions can sometimes be poisonous. Many of these recipes call for the usage of liberal amounts of wormwood extract or essence of wormwood in the hopes of increasing the believed psychoactive effects. Consuming essential oils will not only fail to produce a high, but can be very dangerous. Wormwood extract can cause renal failure and death due to excessive amounts of thujone, which in large quantities acts as a convulsive neurotoxin. Essential oil of wormwood should never be consumed straight.
PREPARATION
Preparing absinthe the traditional way. Traditionally, absinthe is poured into a glass over which a specially designed slotted spoon is placed. A sugar cube is then deposited in the bowl of the spoon. Ice-cold water is poured or dripped over the sugar until the drink is diluted 3:1 to 5:1. During this process, the components that are not soluble in water, mainly those from anise, fennel and star anise, come out of solution and cloud the drink; the resulting milky opalescence is called the louche (Fr. 'opaque' or 'shady', IPA [lu?]). The addition of water is important, causing the herbs to 'blossom' and bringing out many of the flavors originally overpowered by the anise. For most people, a good quality absinthe should not require sugar, but it is added according to taste and will also thicken the mouth-feel of the drink.
HISTORY
A vintage Pernod Fils absinthe advertisement.The precise origin of absinthe is unclear. The medical use of wormwood dates back to ancient Egypt and is mentioned in the Ebers Papyrus, circa 1550 BCE. Wormwood extracts and wine-soaked wormwood leaves were used as remedies by the ancient Greeks. [12] The first clear evidence of absinthe in the modern sense of a distilled spirit containing green anise and fennel, however, dates to the 18th century but may be older. According to popular legend, however, absinthe began as an all-purpose patent remedy created by Dr. Pierre Ordinaire, a French doctor living in Couvet, Switzerland, around 1792 (the exact date varies by account). Ordinaire's recipe was passed on to the Henriod sisters of Couvet, who sold absinthe as a medicinal elixir. In fact, by other accounts, the Henriod sisters may have already been making the elixir before Ordinaire's arrival. In either case, one Major Dubied in turn acquired the formula from the sisters and, in 1797, with his son Marcellin and son-in-law Henry-Louis Pernod, opened the first absinthe distillery, Dubied Père et Fils, in Couvet. In 1805 they built a second distillery in Pontarlier, France, under the new company name Maison Pernod Fils.[13]
Absinthe's popularity grew steadily until the 1840s, when absinthe was given to French troops as a fever preventative. When the troops returned home, they brought their taste for absinthe with them, and it became popular at bars and bistros.
By the 1860s, absinthe had become so popular that in most cafés and cabarets 5 p.m. signalled l’heure verte ('the green hour'). Still, it remained expensive and was favored mainly by the bourgeoisie and eccentric Bohemian artists. By the 1880s, however, the price had dropped significantly, the market expanded, and absinthe soon became the drink of France; by 1910 the French were consuming 36 million litres of absinthe per year.
Absinthe is often referred to as la Fée Verte ('The Green Fairy') because of its coloring — typically pale or emerald green, but sometimes clear or in rare cases rose red. Due to its high proof and concentration of oils, absintheurs (absinthe drinkers) typically add three to five parts ice-cold water to a dose of absinthe, which causes the drink to turn cloudy (called 'louching'); often the water is used to dissolve added sugar to decrease bitterness. This preparation is considered an important part of the experience of drinking absinthe, so much so that it has become ritualized, complete with special slotted absinthe spoons and other accoutrements. Absinthe's flavor is similar to anise-flavored liqueurs, with a light bitterness and greater complexity imparted by multiple herbs.
Absinthe originated in Switzerland as an elixir but is better known for its popularity in late 19th and early 20th century France, particularly among Parisian artists and writers whose romantic associations with the drink still linger in popular culture. In its heyday, the most popular brand of absinthe worldwide was Pernod Fils. At the height of this popularity, absinthe was portrayed as a dangerously addictive, psychoactive drug; the chemical thujone was blamed for most of its deleterious effects. By 1915, it was banned in a number of European countries and the United States. Even though it was vilified, no evidence shows it to be any more dangerous than ordinary alcohol.[2] A modern absinthe revival began in the 1990s, as countries in the European Union began to reauthorize its manufacture and sale.
ETYMOLOGY
Look up absinthe in Wiktionary, the free dictionary.The French word absinthe can refer either to the liquor or to the actual wormwood plant (grande absinthe being Artemisia absinthium, and petite absinthe being Artemisia pontica). The word derives from the Latin absinthium, which is in turn a stylization of the Greek a (apsinthion). Some claim that the word means 'undrinkable' in Greek, but it may instead be linked to the Persian root spand or aspand, or the variant esfand, which may have been, rather, Peganum harmala, a variety of rue, another famously bitter herb. That this particular plant was commonly burned as a protective offering may suggest that its origins lie in the reconstructed Proto-Indo-European root *spend, meaning 'to perform a ritual' or 'make an offering'. Whether the word was a borrowing from Persian into Greek, or rather from a common ancestor, is unclear.
Absinth (without the 'e') is a spelling variation of absinthe often seen in central Europe. Because so many Bohemian-style products use it, many groups see it as synonymous with bohemian absinthe, even though that is not always the case.
PRODUCTION
Anise, one of the three main herbs used in production of absinthe
Grande Wormwood, one of the three main herbs used in production of absintheThe main herbs used are grande wormwood, florence fennel and green anise, often called the 'holy trinity'. Many other herbs may be used as well, such as hyssop, melissa, star anise and petite wormwood (Artemisia pontica or Roman wormwood). Various recipes also include angelica root, Sweet Flag, dittany leaves, coriander, veronica, juniper, nutmeg, and various mountain herbs.
The simple maceration of wormwood in alcohol without distillation produces an extremely bitter drink, due to the presence of the water-soluble absinthine, one of the most bitter substances known. Authentic recipes call for distillation after a primary maceration and before the secondary or 'coloring' maceration. The distillation of wormwood, anise, and Florence fennel first produces a colorless distillate that leaves the alembic at around 82% alcohol. It can be left clear, called a Blanche or la Bleue (used for bootleg Swiss absinthe), or the well-known green color of the beverage can be imparted either artificially or with chlorophyll by steeping petite wormwood, hyssop, and melissa in the liquid. After this process, the resulting product is reduced with water to the desired percentage of alcohol. Over time and exposure to light, the chlorophyll breaks down, changing the color from emerald green to yellow green to brown. Pre-ban and vintage absinthes are often of a distinct amber color as a result of this process.
Non-traditional varieties are made by cold-mixing herbs, essences or oils in alcohol, with the distillation process omitted. Often called 'oil mixes', these types of absinthe are not necessarily bad, though they are generally considered to be of lower quality than properly distilled absinthe and often carry a distinct bitter aftertaste.
Alcohol makes up the majority of the drink and its concentration is extremely high, between 45% and 89.9%,[4] though there is no historical evidence that any commercial vintage absinthe was higher than 74%. Given the high strength and low alcohol solubility of many of the herbal components, absinthe is usually not imbibed 'straight' but consumed after a fairly elaborate preparation ritual.
Historically, there were five grades of absinthe: ordinaire, demi-fine, fine, supérieure and Suisse (which does not denote origin), in order of increasing alcoholic strength and production quality. While a supérieure and Suisse would always be naturally colored and distilled; ordinaire and demi-fine could be artificially colored and made from oil extracts. These were only naming guidelines and not an industry standard. Most absinthes contain between 60% and 75% alcohol. It is said to improve materially with storage. In the late 19th century, cheap brands of absinthe were occasionally adulterated by profiteers with copper, zinc, indigo plant, or other dyes to impart the green color, and with antimony trichloride to produce or enhance the louche effect (see below). It is also thought that the use of cheaper industrial alcohol and poor distillation technique by the manufacturers of cheaper brands resulted in contamination with methanol, fusel alcohol, and similar unwanted distillates. This addition of toxic chemicals is quite likely to have contributed to absinthe's reputation as a hallucination-inducing or otherwise harmful beverage.
ABSINTHE KITS
There are numerous recipes for homemade absinthe floating around on the Internet, many of which revolve around soaking or mixing a kit or store-bought herbs and wormwood extract with high-proof liquor such as vodka or Everclear. Even though these do-it-yourself kits have gained in popularity, it is simply not possible to produce absinthe without distillation. Absinthe distillation, like the production of any fine liquor, is a science and an art in itself and requires expertise and care to properly manage.
Besides being unpleasant to drink [6] and not authentic distilled absinthe, these homemade concoctions can sometimes be poisonous. Many of these recipes call for the usage of liberal amounts of wormwood extract or essence of wormwood in the hopes of increasing the believed psychoactive effects. Consuming essential oils will not only fail to produce a high, but can be very dangerous. Wormwood extract can cause renal failure and death due to excessive amounts of thujone, which in large quantities acts as a convulsive neurotoxin. Essential oil of wormwood should never be consumed straight.
PREPARATION
Preparing absinthe the traditional way. Traditionally, absinthe is poured into a glass over which a specially designed slotted spoon is placed. A sugar cube is then deposited in the bowl of the spoon. Ice-cold water is poured or dripped over the sugar until the drink is diluted 3:1 to 5:1. During this process, the components that are not soluble in water, mainly those from anise, fennel and star anise, come out of solution and cloud the drink; the resulting milky opalescence is called the louche (Fr. 'opaque' or 'shady', IPA [lu?]). The addition of water is important, causing the herbs to 'blossom' and bringing out many of the flavors originally overpowered by the anise. For most people, a good quality absinthe should not require sugar, but it is added according to taste and will also thicken the mouth-feel of the drink.
HISTORY
A vintage Pernod Fils absinthe advertisement.The precise origin of absinthe is unclear. The medical use of wormwood dates back to ancient Egypt and is mentioned in the Ebers Papyrus, circa 1550 BCE. Wormwood extracts and wine-soaked wormwood leaves were used as remedies by the ancient Greeks. [12] The first clear evidence of absinthe in the modern sense of a distilled spirit containing green anise and fennel, however, dates to the 18th century but may be older. According to popular legend, however, absinthe began as an all-purpose patent remedy created by Dr. Pierre Ordinaire, a French doctor living in Couvet, Switzerland, around 1792 (the exact date varies by account). Ordinaire's recipe was passed on to the Henriod sisters of Couvet, who sold absinthe as a medicinal elixir. In fact, by other accounts, the Henriod sisters may have already been making the elixir before Ordinaire's arrival. In either case, one Major Dubied in turn acquired the formula from the sisters and, in 1797, with his son Marcellin and son-in-law Henry-Louis Pernod, opened the first absinthe distillery, Dubied Père et Fils, in Couvet. In 1805 they built a second distillery in Pontarlier, France, under the new company name Maison Pernod Fils.[13]
Absinthe's popularity grew steadily until the 1840s, when absinthe was given to French troops as a fever preventative. When the troops returned home, they brought their taste for absinthe with them, and it became popular at bars and bistros.
By the 1860s, absinthe had become so popular that in most cafés and cabarets 5 p.m. signalled l’heure verte ('the green hour'). Still, it remained expensive and was favored mainly by the bourgeoisie and eccentric Bohemian artists. By the 1880s, however, the price had dropped significantly, the market expanded, and absinthe soon became the drink of France; by 1910 the French were consuming 36 million litres of absinthe per year.
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