Aromatique is a German spice liqueur that dates back to when it was first conceived by a pharmacist Daniel Thraen. Although the drink was manufactured by numerous brands, today it is almost synonymous with Kramer's Aromatique, which is produced following a secret recipe dating back to Praised for its perfect balance of spices, sweetness, and bitterness, it is best served neat, preferably at room temperature or slightly chilled. XUXU is a German strawberry liqueur that is made with a combination of fresh strawberry mash, vodka, and a splash of lime to balance out the sweetness. Because of its composition, XUXU displays fresh and fruity strawberry aromas and flavors. This sweet liqueur can be enjoyed as a shot, but it also perfectly blends into cocktails and long drinks.
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- How to Drink Cognac in Space
- The 29 Best Bottles of Booze in 2019
- Sipping Your Way Through Cognac
- Innovation is turning Cognac into a destination, not just a digestif
- How To Drink Cognac: 5 Things To Consider
- Cognac Cocktails
- HOW TO DRINK COGNAC
- The Surprisingly Versatile French Spirit You Should Be Drinking More Of (Plus 2 Easy Recipes)
How to Drink Cognac in SpaceVIDEO ON THE TOPIC: Cognac, Cocktails & Colombo
Brandy is a spirit produced by distilling wine. Some brandies are aged in wooden casks. Others are coloured with caramel colouring to imitate the effect of aging, and some are produced using a combination of both aging and colouring. Varieties of wine brandy can be found across the winemaking world. Among the most renowned are Cognac and Armagnac from southwestern France. In a broader sense, the term brandy also denotes liquors obtained from the distillation of pomace yielding pomace brandy , or mash or wine of any other fruit fruit brandy.
The origins of brandy are tied to the development of distillation. While the process was known in classical times, it was not used for significant beverage production until the 15th century. Initially wine was distilled as a preservation method and as a way to make it easier for merchants to transport. It is also thought that wine was originally distilled to lessen the tax which was assessed by volume.
The intent was to add the water removed by distillation back to the brandy shortly before consumption. It was discovered that after having been stored in wooden casks , the resulting product had improved over the original distilled spirit. Non-volatile substances such as pigments, sugars, and salts remained behind in the still. As a result, the taste of the distillate was often quite unlike that of the original source. As described in the edition of Cyclopaedia , the following method was used to distill brandy: .
A cucurbit was filled half full of the liquor from which brandy was to be drawn and then raised with a little fire until about one-sixth part was distilled, or until that which falls into the receiver was entirely flammable.
This liquor, distilled only once, was called spirit of wine or brandy. Purified by another distillation or several more , this was then called spirit of wine rectified. The second distillation was made in balneo mariae and in a glass cucurbit, and the liquor was distilled to about one half the quantity. This was further rectified as long as the operator thought necessary to produce brandy.
To shorten these several distillations, which were long and troublesome, a chemical instrument was invented that reduced them to a single distillation.
To test the purity of the rectified spirit of wine, a portion was ignited. If the entire contents were consumed by a fire without leaving any impurities behind, then the liquor was good. Another, better test involved putting a little gunpowder in the bottom of the spirit.
If the gunpowder could ignite after the spirit was consumed by fire, then the liquor was good. As most brandies have been distilled from grapes, the regions of the world producing excellent brandies have roughly paralleled those areas producing grapes for viniculture.
At the end of the 19th century, the western European markets, including by extension their overseas empires, were dominated by French and Spanish brandies and eastern Europe was dominated by brandies from the Black Sea region , including Bulgaria , the Crimea , and Georgia.
In , David Sarajishvili founded his brandy factory in Tbilisi, Georgia, a crossroads for Turkish, Central Asian, and Persian trade routes and a part of the Russian Empire at the time. Except for few major producers, brandy production and consumption tend to have a regional character and thus production methods significantly vary.
Wine brandy is produced from a variety of grape cultivars. A special selection of cultivars, providing distinct aroma and character, is used for high-quality brandies, while cheaper ones are made from whichever wine is available.
Brandy is made from so-called base wine , which significantly differs from regular table wines. It is made from early grapes in order to achieve higher acid concentration and lower sugar levels.
The yeast sediment produced during the fermentation may or may not be kept in the wine, depending on the brandy style. Brandy is distilled from the base wine in two phases. In the second stage, low wine is distilled into brandy. The liquid exits the pot still in three phases, referred to as the "heads", "heart" and "tails" respectively. The weak portion on the end, "tail", is discarded along with the head, and they are generally mixed with another batch of low wine, thereby entering the distillation cycle again.
The middle heart fraction, richest in aromas and flavours, is preserved for later maturation. Distillation does not simply enhance the alcohol content of wine. The heat under which the product is distilled and the material of the still usually copper cause chemical reactions to take place during distillation. This leads to the formation of numerous new volatile aroma components, changes in relative amounts of aroma components in the wine, and the hydrolysis of components such as esters.
Brandy is usually produced in pot stills batch distillation , but the column still can also be used for continuous distillation. Choice of the apparatus depends on the style of brandy produced. After distillation, the unaged brandy is placed into oak barrels to mature. Usually, brandies with a natural golden or brown colour are aged in oak casks single-barrel aging. Some brandies, particularly those from Spain, are aged using the solera system, where the producer changes the barrel each year.
After a period of aging, which depends on the style, class and legal requirements, the mature brandy is mixed with distilled water to reduce alcohol concentration and bottled. Some brandies have caramel colour and sugar added to simulate the appearance of barrel aging.
Brandy is traditionally served at room temperature neat from a snifter , a wine glass or a tulip glass. When drunk at room temperature, it is often slightly warmed by holding the glass cupped in the palm or by gentle heating.
Excessive heating of brandy may cause the alcohol vapour to become too strong, causing its aroma to become overpowering. Brandy drinkers who like their brandy warmed may ask for the glass to be heated before the brandy is poured. Brandy may be added to other beverages to make several popular cocktails ; these include the Brandy Sour , the Brandy Alexander , the Sidecar , the Brandy Daisy , and the Brandy Old Fashioned.
Brandy is a common deglazing liquid used in making pan sauces for steak and other meat. It is used to create a more intense flavour in some soups, notably onion soup. In English Christmas cooking, brandy is a common flavouring in traditional foods such as Christmas cake, brandy butter, and Christmas pudding.
It is also commonly used in drinks such as mulled wine, drunk during the festive season. The flames consume most of the alcohol but the pudding is left with a distinctive flavour. The term brandy is a shortening of brandywine , which was derived from the Dutch word brandewijn , itself derived from gebrande wijn , which literally means "burned wine". In the general colloquial usage of the term, brandy may also be made from pomace and from fermented fruit other than grapes.
If a beverage comes from a particular fruit or multiple fruits other than exclusively grapes, or from the must of such fruit, it may be referred to as a " fruit brandy " or "fruit spirit" or named using the specific fruit, such as "peach brandy", rather than just generically as "brandy". If pomace is the raw material, the beverage may be called " pomace brandy ", "marc brandy", "grape marc", "fruit marc spirit", or "grape marc spirit"; "marc" being the pulp residue after the juice has been pressed from the fruit.
Grape pomace brandy may be designated as " grappa " or "grappa brandy". Within particular jurisdictions, there are specific regulatory requirements regarding the labelling of products identified as brandy. For example:. Within the European Union, the German term Weinbrand is legally equivalent to the English term "brandy", but outside the German-speaking countries it is particularly used to designate brandy from Austria and Germany. Brandy has a traditional age grading system, although its use is unregulated outside of Cognac and Armagnac.
These indicators can usually be found on the label near the brand name:. Russian brandies traditionally called "Cognac" within the country , as well as brandies from many other post-Soviet states except Armenia use the traditional Russian grading system that is similar to the French one, but extends it significantly:  .
From Wikipedia, the free encyclopedia. Spirit produced by distilling wine. This article is about the alcoholic beverage obtained from wine. For other uses, see Brandy disambiguation. Cognac brandy in a typical snifter. Liquor portal Drink portal. Retrieved 22 July Gail Goldberg ed. Plants: Diet and Health. Cognac: The story of the world's greatest brandy. Infinite Ideas. Cullen Cambridge University Press. James and John Knapton, et al. International Wine Tourism Conference. Bamforth, Robert E.
Ward, ed. The Oxford Handbook of Food Fermentations. Forbes magazine. Oxford, England: Oxford University Press. Archived from the original PDF on 17 December Retrieved 3 March Retrieved 12 March Retrieved 18 July Cyprus Mail. Knopf, Page Rough Guides. Stronger spirits-domestically produced cin
Cognac is a brandy made from the white wine grapes grown in the Cognac region of France. Learn how to find great Cognac by understanding the region, the aging classifications, the major brands, and what to look for on the label. A room for a very lucky few. Cognac is a wine grape brandy from the Cognac region of France a region just North of world-famous Bordeaux!
The 29 Best Bottles of Booze in 2019
There are so many differing points of view and personal preferences to be taken into account. Some of the most obvious questions are whether you should drink Cognac straight, mixed in a cocktail , with ice on the rocks? How about what kind of glass you should use, what environment you might drink in, and the temperature of your Cognac? Is it a sweeter tasting Cognac that might be well suited to accompanying a dessert?
Sipping Your Way Through Cognac
Brandy is a spirit produced by distilling wine. Some brandies are aged in wooden casks. Others are coloured with caramel colouring to imitate the effect of aging, and some are produced using a combination of both aging and colouring. Varieties of wine brandy can be found across the winemaking world. Among the most renowned are Cognac and Armagnac from southwestern France. In a broader sense, the term brandy also denotes liquors obtained from the distillation of pomace yielding pomace brandy , or mash or wine of any other fruit fruit brandy. The origins of brandy are tied to the development of distillation.
Innovation is turning Cognac into a destination, not just a digestif
Just north of Bordeaux lies a grape-growing region that is just as iconic and historic, and yet far more overlooked. The Cognac AOC is the only place allowed to make brandy bearing that name. But wine proved too unstable for the journey back home, leading to the idea to distill the wines into eau-de-vie, a product that could weather the voyage back to the Netherlands unharmed. Experimentation lead to the discovery that a second distillation of the eau-de-vie made for a more refined spirit.
Posted on Jan 18, With more than bottlings to choose from, including a variety of vintage spirits dating back to the early 20th century, the Brandy Library is the best place to enjoy cognac in New York and possibly the whole country. And Flavien Desoblin, who opened the venerable institution in , not only has 14 years of experience serving drinks but also is an enthusiastic cognac evangelist. Citrus, nutty and floral flavors play well with cognac, so try fixing classics such as the Sidecar and French Connection. Aged brandies have very delicate and subtle notes, and he suggests having them without mixers, food or even cigars. Prerequisites: no stress, anger or loud people around! Due to huge demand for expensive XO bottlings in Asia, many large cognac producers are running low on older stocks. Shake, and strain into a highball glass filled with fresh ice. Top with club soda and garnish with a lime wedge and a piece of ginger candy on a skewer. Enter a valid email address. I am over 21 and have read and agree to the Terms and Conditions.
How To Drink Cognac: 5 Things To Consider
You know who knows best which bottles to buy? We asked dozens of top bartending and spirits industry professionals to tell us which bottles they love and why. Prices are averages and can vary from state to state. The Borderies is the smallest area of Cognac and thus the most difficult to find cognacs made from. Rare, old, robust, floral and happiness are how I describe this cognac. This is impressive for its young age.
While bumping through French vineyards in mid-January in a s Peugeot D4 van, the shocks were not there, and neither were the seats. Hay bales cushioned the ride as cold air hit my face and chilled my hands through leather gloves. While Cognac as a whole leans on its long history and reputation, there are also upstart brands and innovators in legacy companies keeping Cognac fresh and exciting. Cognac the spirit is distilled in the Cognac region in western France from a wine made with grapes in the same region. There are some 5, vineyard owners, 4, Cognac producers who both grow the grapes and distill the wines, and who sell Cognac under a custom label, according to the Encyclopedia of Cognac. There is a new wave of Cognac producers who are catching attention, however, and the reason has more to do with innovation than with tradition.
HOW TO DRINK COGNAC
Different parts of the Cognac region produce different-tasting spirits Photo credit: Wikipedia. As a Hennessey spokesman put it to me: If 11 percent of China drank one bottle of Cognac per year, the entire Cognac region couldn't produce of the liquid to meet that demand. As a result of this demand—which is driven by Cognac's newfound place as a status symbol amongst China's new rich, as well as its prominent place in popular music in the States—many Cognac houses are forced to allocate their supply. Most Cognac houses have a special cellar where they keep their oldest and best vintages.
The Surprisingly Versatile French Spirit You Should Be Drinking More Of (Plus 2 Easy Recipes)
Show host T. From Russian cognac to American beer, a surprising amount of alcohol has traveled into microgravity. Alexander Lazutkin, a cosmonaut who spent time aboard Russia's Mir space station, opened up to reporters about drinking in space:.
Cognac is not just for sipping around the fireplace in winter anymore. The iconic French brandy is surprisingly excellent in cocktails and quite versatile to pair with food as well. In warm weather, try it with ginger ale or with champagne and angostura bitters. Since the midth century, cognac was the spirit of choice for those who could afford a mixed cocktail.
Whether by yourself or in company; before, during or after dinner; or mixed into cocktails, the act of enjoying cognac can take form in many different ways. During the aperitif, the cognac is usually consumed neat, but adding a drop of water reveals more fruity, floral and spicy aromas and makes the tasting experience smoother.