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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
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.
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originally made to prevent wastage by using leftovers at the end of the wine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.
KIRSCH
kirsch is a kind of brandy — distilled from wine or fermented fruit juice
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.
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".
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
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
POTEEN
Poteen is a kind of Irish, Irish whiskey, Irish whisky — made in Ireland chiefly
from barley
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.
MEZCAL
(or mescal) is the name given to a double-distilled spirit which comes from the
maguey plant. Today there are well defined and regulated regions (A.O.C.) for
both mezcal and Tequila in Mexico. Tequila is the name of a mezcal from the
region of western Mexico around the town of Tequila, Jalisco. Aguamiel (from
which pulque is made) is the natural juice of the maguey plant, whereas mezcal
is the clear spirit made out of the heart of the plant itself. The flavor is
either bitter or sweet, depending on how you like it. If you like it strong then
you drink it neat, and if not you put in a bit of honey.
In the Aztec pantheon of deities, pulque production was represented by the god
of pulque, Tepoztecatl, and the gods of drunkenness, such as Macuil-Tochtli or
Five Rabbit and Ometotchtli or Two Rabbit, both part of the pantheon of Centzon
Totchtli, the four hundred rabbit gods of drunkenness. The Aztecs rated pulque
intoxication on a scale of one to 400 rabbits. A tradition in pulquerias is for
drinkers to slop a small amount of the pulque in their glass on the floor as a
sacrifice to Two Rabbit.
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.
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".
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.
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