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.
Monday, May 17, 2010
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".
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.
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.
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
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
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
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