All types of alcoholic beverages. How to drink strong drinks

You go into the store and you understand - glory to capitalism! Nowadays, you can try everything that global food manufacturers can boast of. But alcohol takes pride of place in any store. The variety is simply amazing. How to understand this diversity and what a self-respecting person needs to know? First, let's look at the main types alcoholic beverages.

Whatever the menu of the upcoming meal, when choosing alcohol, you should rely on only one rule: wine and food should set off each other, and not compete in bright taste.

Everything strong drinks can be roughly divided into 3 large groups.

1. Wine - this group includes various wines, champagne, sake, sherry, port, Madeira and so on. This is all that is obtained using only alcoholic fermentation.
2. Strong alcohol - vodka, whiskey, brandy, cognac, tequila - everything that undergoes distillation after fermentation. And then some drinks are infused in barrels and "ripen". And some - vodka - are already ready for use in this form.
3. Beer - ale, lager, potter. They are produced by fermenting hops, brewer's yeast and malt - this is a low-alcohol drink.

Alcoholic drinks - in more detail. Wine

General knowledge is good. But the one who claims to be an alcohol connoisseur must distinguish between drinks in the group, know the rules of production, the organoleptic characteristics of the drink.

Let's start with wine. It is important to understand that "wine" is a fermented product of grapes. Only such a drink has the right to be called wine.
Other drinks obtained during fermentation of berry juice, fruit are not wine. Therefore, on the cider label the maximum you can see is "apple wine".

The beauty of wine is that grape juice contains everything you need to produce noble drinks- yeast, sugar, vitamins and minerals.
The most famous wine brands:

These drinks differ from wine in their strength - from 38 to 42, and some up to 60 degrees - and production technology.
After primary fermentation, they all undergo a distillation process. And then they are already brought to the desired state, insisting on various additives.

The first mentions of the foamy drink are found in ancient Egyptian papyri. For the production of beer, alcoholic fermentation of malt wort is carried out. An obligatory addition is hops and brewer's yeast.

• Ale- the wort is fermented at high temperature 15-25 degrees. The strength of the drink can be up to 21 degrees. El is the most strong variety beer. It is done differently in different countries. For example, in England ale is not filtered or pasteurized. The shelf life of the drink is very short, so it can only be tasted in the UK;
• Lager- fermentation is carried out at low temperatures. The wort is first heated, then cooled. Fermentation takes place at a temperature of 5 to 15 degrees. Matures finished product at a temperature of 0 to 5 degrees. Lager is produced in light, dark, and even black. There are about 20 main types of lager, and they all differ significantly in taste.
• Wheat beer- differs from other sorts of beer in that the after-fermentation process takes place already in the bottle.

Alcoholic drinks are part of human civilization. They were, are and will be in the future. Each nation boasts its own individual and unique beverages.

To deal with a huge list and learn to distinguish different types alcohol, you need to make a list for yourself. In it, alcoholic beverages will be divided into groups, united by common characteristics.

List of major groups of alcoholic beverages

The method of obtaining any alcohol is the fermentation of plant materials. The main thing is that the raw materials contain natural vegetable sugar - glucose. Alcoholic fermentation is impossible without it.

Distillation is the process of distilling fermented wort. The resulting product - ethyl alcohol with various fusel oils - goes for further processing and aging.

1. Liqueurs.

Were considered female drink... Sweet, fragrant, infused with various plant materials. Famous brands - Advocate, Blue Curacao, Belize, Irish-Cream, Cointreau, Sheridans. The strength of the drinks is low - up to 20 degrees.

Safety indicators are regulated by SanPiN 2.3.2.1078-01 and are among the mandatory requirements established technical regulations... In alcoholic beverages, the level of toxic elements in mg / kg is not more than: lead - 0.3; arsenic - 0.2; cadmium - 0.03; mercury - 0.005; methanol - 0.05. Radionuclides: cesium - 137 - 70 Bp / dm; strontium - 90 - 100 Bp / dm; N-nitrosomines - 0.003 mg / kg.

1. Beer was added to the list as a separate line.

It is produced everywhere, but Germany is considered the birthplace and number one. The fortress is small and varies from 4 to 15 degrees. Although a separate variety called "rub" is the pride of Ireland.

You may not need a list of alcohol in your life. But by compiling it, you will learn to distinguish one type of alcohol from another. And this will already testify to your erudition and knowledge in strong drinks.

Even in ancient times, people have learned to produce a variety of alcoholic beverages. The list of names includes a huge number of species and varieties. They differ mainly in the raw materials from which they were prepared.

List of low alcohol alcoholic beverages

. Beer- a low-alcohol drink, obtained by fermenting hops, malt wort and brewer's yeast. The alcohol content in it is 3-12%

. Champagne- sparkling wine obtained by secondary fermentation. Contains 9-20% alcohol.

. Wine- an alcoholic beverage obtained by fermentation of yeast and grape juice different varieties, the names of which are usually present in the denomination. The alcohol content is 9-20%.

. Vermouth- fortified wine, flavored with spicy and medicinal plants, the main component is wormwood. Fortified wines contain 16-18% alcohol.

. Sake- Japanese traditional alcoholic drink. Obtained by fermentation of rice, rice malt and water. The strength of this drink is 14.5-20% vol.

Spirits

. Tequila... The traditional Mexican product is made from the juice extracted from the heart of the blue agave. "Silver" and "Gold" tequila are especially common alcoholic drinks. The list can be continued with such names as "Sauza", "Jose Cuervo" or "Sierra". The best in taste is considered to be a drink aged for 4-5 years. The alcohol content is 38-40%.

. Sambuca... Strong Italian liqueur based on alcohol and essential oil obtained from anise. The most popular are white, black and red sambuca. Fortress - 38-42%.

. Liqueurs... Strong sweet alcoholic drinks. The list can be divided into 2 categories: cream liqueurs (20-35%), dessert (25-30%) and strong (35-45%).

. Cognac... Strong alcoholic drink based on cognac alcohol obtained by distilling wine. Distillation takes place in special copper cubes, the product is subject to subsequent aging in oak barrels for at least two years. After diluting alcohol with distilled water, it acquires a strength of 42-45%.

. Vodka... Refers to strong drinks with an alcohol content of 35-50%. It is a mixture of water and alcohol, which is made from natural products by fermentation followed by distillation. The most popular drinks: Absolute, Pshenichnaya, Stolichnaya vodka.

. Brandy... An alcoholic drink made from fermented grape juice by distillation. The alcohol content in it is 30-50%.

. Gin... Strong alcoholic drink with unique taste obtained by distillation of wheat alcohol and juniper. To enhance the taste, natural additives may be present in it: lemon or orange peel, anise, cinnamon, coriander. The strength of the gin is 37.5-50%.

. Whiskey... A strong drink made by fermentation, distillation and aging of cereals (barley, corn, wheat, etc.). Aged in oak barrels. Contains alcohol in the amount of 40-50%.

. Rum... One of the strongest alcoholic drinks. It is made on the basis of alcohol, aged in barrels for at least 5 years, thanks to which it gains Brown color and burning taste... Rum strength varies from 40 to 70%.

. Absinthe... A very strong drink with an alcohol content of 70 to 85%. It is based on alcohol, wormwood extract and a set of herbs such as anise, mint, licorice, calamus and some others.

Here are the main alcoholic drinks. This list is not final, it can be continued with other names. However, they will all be derived from the main composition.

Types of alcoholic beverages

All drinks that contain ethanol in varying amounts, also known as alcohol, are called alcoholic beverages. They are mainly divided into three classes:

3. Strong alcoholic drinks.

Bread kvass... Depending on the manufacturing method, it may contain from 0.5 to 1.5% alcohol. It is prepared on the basis of malt (barley or rye), flour, sugar, water, has a refreshing taste and bread aroma.

The actual beer... It is made from almost the same components as kvass, but with the addition of hops and yeast. Regular beer contains 3.7-4.5% alcohol, but there is also strong beer, where this percentage rises to 7-9 units.

Koumiss, ayran, bilk. Fermented milk drinks. May contain up to 4.5% alcohol.

Energy alcoholic drinks... They contain tonic substances: caffeine, guarana extract, cocoa alkaloids, etc. The alcohol content in them ranges from 7-8%.

Second category

Natural grape wines... Depending on the sugar content and the grade of the main raw materials, they are divided into dry, semi-dry, sweet and semi-sweet, as well as white and red. The names of the wines also depend on the grape varieties used: Riesling, Rkatsiteli, Isabella and others.

Natural fruit and berry wines... They can be prepared from a variety of berries and fruits and are also classified by sugar content and color.

Special varieties

These include madeira, vermouth, port, sherry, cahors, tokay and others. These wines are made using special methods and in a specific wine region. In Hungary, in the manufacture of Tokaj, a "noble" mold is used, which allows the berries to dry right on the vine. In Portugal, Madeira is aged in special solariums under the open sun; in Spain, sherry ripens under a yeast film.

Still, dessert and fortified wines. The first are prepared using natural fermentation technology, the second are very sweet and flavored, and the third are fortified with alcohol to the desired degree. They can all be red, pink and white in color.

Champagne and other sparkling wines... Of these, French is the most popular, but in other countries there are no less decent drinks for example, Portuguese spumante, Spanish cava, or Italian asti. Sparkling wines are distinguished by their special appearance, delicate aroma, interesting taste... Their main difference from quiet wines are playful bubbles. The drinks can be pink and white in color, but sometimes sparkling red wines are found. According to the sugar content, they are divided into dry, semi-dry, semi-sweet and sweet. The quality of wine is determined by the number and size of the bubbles, by how long they last and, of course, by the taste.

These types of alcoholic beverages have a strength of no more than 20% vol.

Third, most extensive category

Vodka... A cereal-based alcoholic beverage containing 40% alcohol. Through continuous distillation, a new product was obtained in due time, called the Absolut vodka, and its manufacturer - Lare Olsen Smith - was awarded the title of "King of Vodka". Sometimes this drink is infused with herbs, citrus fruits or nuts. Made according to Swedish technology from high-purity alcohol, vodka rightfully occupies one of the first places in the ranking of alcoholic beverages in this category. It is used to prepare various cocktails.

Tinctures bitter. They are obtained by insisting vodka or alcohol on aromatic spices, herbs or roots. The fortress is 25-30 degrees, but it can rise up to 45 degrees, for example, "Pertsovka", "Starka" or "Hunting".

Sweet drinks

Tinctures are sweet. They are prepared on the basis of alcohol or vodka, mixing them with fruit drinks and sugar, the content of which can reach 25%, while the alcohol content usually does not exceed 20%. Although some drinks are stronger, for example, the “Excellent” tincture contains 40% alcohol.

Filling. They differ in that they are made on the basis of fresh berries or fruits without yeast, but with the addition strong vodka and a lot of sugar. These types of alcoholic beverages are very thick and sweet. The name of the liqueurs tells what they are made of: plum, cornelian cherry, strawberry. Although there are strange names: "spottykach", "casserole". They contain 20% alcohol, and 30-40% sugar.

Liqueurs... Thick, very sweet and strong alcohol... They are made by mixing molasses or sugar syrup with alcohol infused with various herbs, spices, with the addition of essential oils and other aromatic substances. There are dessert liqueurs - with an alcohol content of up to 25%, strong - 45% and fruit and berry, with a strength of 50%. Any of these varieties require 3 months to 2 years of aging. The name of alcoholic beverages indicates which aromatic additives used in the preparation of the product: "Vanilla", "Coffee", "Raspberry", "Apricot" and so on.

Strong grape drinks

Cognacs. They are made on the basis of cognac spirits, and alcohols are obtained by fermentation of various grape varieties. One of the first places in the line is occupied by Armenian brandy... The most popular is "Ararat", "Nairi", "Armenia", "Jubilee" are no less famous. Of the French, the most popular are "Hennessy", "Courvoisier", "Martel", "Hein". All cognacs are divided into 3 categories. The first includes ordinary drinks aged for 3 years. The second is vintage cognacs, which have a minimum aging period of 6 years. The third includes long-lived drinks, called collection drinks. The smallest exposure here is 9 years.

French, Azerbaijani, Russian, Armenian cognac are produced and sold by cognac houses founded more than a century ago and still dominating the market.

Grappa. Italian vodka based grape pomace, aged in oak or cherry barrels from 6 months to 10 years. The value of the drink depends on the aging period, grape variety and where the vine grows. Relatives of grappa are Georgian chacha and South Slavic brandy.

Very strong alcoholic drinks

Absinthe- one of them. Its main component is bitter wormwood extract. Essential oils This plant contains the substance thujone, which is the main component of the drink. The more thujone, the better the absinthe. The price directly depends on the percentage of this substance and on the originality of the drink. Along with wormwood, absinthe includes anise, mint, angelica, licorice and other herbs. Whole wormwood leaves are sometimes placed at the bottom of the bottles to confirm the naturalness of the product. Thujon in absinthe can contain from 10 to 100%. By the way, the drink is presented in two varieties - silver and gold. So, “golden” absinthe, the price of which is always quite high (from 2 to 15 thousand rubles per liter), is prohibited in Europe precisely because of the large amount of the above-mentioned substance in it, reaching 100%. The usual color of the drink is emerald green, but it can be yellow, red, brown and even transparent.

Rum... It is prepared by fermentation from the residual products of sugar cane - syrup and molasses. The quantity and quality of the product depends on the variety and type of raw material. Distinguish by color the following types rum: Cuban "Havana", "Varadero" (light or silver); gold or amber; Jamaican "Captain Morgan" (dark or black); Martinican (made only from cane juice). The strength of the rum is 40-75 gr.

Strong drinks with fruit juice

Calvados. One of the varieties of brandy. To prepare the product, 50 varieties of apples are used, and a pear blend is added for uniqueness. Then the fruit juice is fermented and clarified by double distillation and brought to 70 degrees. Aged in oak or chestnut barrels for 2 to 10 years. Then, with softened water, the fortress is reduced to 40 o.

Gin, balm, aquavit, armagnac... They also fall into the third category, since alcohol is present in all of them. All these are strong alcoholic drinks. Prices for them depend on the quality of alcohol ("Lux", "Extra"), strength and aging of the drink, brand and constituent components. Many contain extracts of aromatic herbs and roots.

Homemade drinks

Homemade moonshine is also a prominent representative of spirits. Craftsmen make it from different products: it can be berries, apples, apricots or other fruits, wheat, potatoes, rice, any jam. Sugar and yeast must be added to them. All of this is fermented. Then, by distillation, a strong drink is obtained with an alcohol content of up to 75%. For greater purity of the product, double distillation... Homemade moonshine is cleared of fusel oils and other impurities by filtration, then it (if desired) is either infused with various herbs, nuts, spices, or diluted with fruit drinks, essences, juices. At correct preparation This drink is not inferior to various vodkas and tinctures in taste.

Finally, I would like to remind you of two simple rules, observing which, it will be possible to maintain health and not get bored in a cheerful company: do not abuse alcohol and do not spend money on low-quality drinks. And then everything will be fine.

The use of alcohol in everyday life is now becoming very popular. For a long time, many no longer see anything reprehensible in having a glass of wine or something stronger at dinner in the evening. This fashion came to us from the west and has been firmly entrenched over the past 10 years. However, we do not always consciously choose what we are going to drink. The fact is that after the fashion for alcohol, the understanding of what exactly this very alcohol actually consists did not come. What drinks will bring least harm health, and how much should you consume?

Along with the food culture, there is also a drinking culture. For the first time alcohol was produced by the Arabs at the beginning of the 7th century. The word "alcohol", which means "intoxicating", is of Arabic origin. In Russia, however, they always drank very little, and until the end of the fourteenth century they made alcoholic beverages that did not exceed 10 degrees (mash, mead, beer). We drank them on big holidays. These drinks were brewed only for personal use and were never sold. And the way of using these drinks was very different from the modern one. Mash, mead or beer was poured into a glass, then it was let in a circle, each of those present at the table could take only one sip, and drinking alcohol on a weekday was considered not only a sin, but also a great shame.

Around 1386, grape alcohol was brought to Russia, but this alcohol was recognized as harmful to health and did not receive distribution. Vodka was invented in the period from 1448-1474. This vodka was nothing more than diluted bread alcohol, therefore it was called bread wine or rye.

The problem of drunkenness in Russia begins to be relevant from about 1555, when the state becomes a monopolist and forbids the peasants to brew their own alcohol. Low-grade state vodka is offered to the people, high-quality alcoholic drinks are becoming the privilege of high society.

Today the problem of drinking culture is no less acute than food culture. The variety and availability of almost any alcohol leads to the desire to try it. Often we do not quite understand what exactly we are drinking, and what a particular drink consists of.

Depending on what alcohol is made from, it is divided into technical and food. The type of alcohol depends on what kind of raw material was used to obtain it, as well as what degree of purification was used. Food alcohol can only be made from food raw materials (cereals, sugar beets, sugar syrup, fruits, berries and potatoes). The cheapest alcohol is obtained from potatoes.

Industrial alcohol is obtained from wood or petroleum products that have undergone acid hydrolysis. It is forbidden to use such alcohol in the food industry due to the high content of harmful impurities in it.

Alcohol is considered to be of high quality if the correct raw materials were used for its production, all the requirements for production technology were observed, and an appropriate degree of purification was performed. The degree of purification is an indicator of the commercial grade of alcohol. The higher the grade of alcohol, the less impurities it contains and the higher its strength. Drinking ethyl alcohol is obtained by diluting the highest purity alcohol with special softened water to a strength of 95%.

Whiskey and vodka are the main spirits that are made from grains. If still a large number of international and local drinks that are made on the basis of grain alcohol. Classic vodka, This grain drink, however, due to the mass production in many countries of the world, it is most often now made from the so-called "molasses", which is obtained from sugar beets. So, when choosing vodka, keep this in mind. In addition to whiskey and vodka, there are: German corn schnapps, Japanese shochu vodka, rice vodka Vietnam, Lithuanian Semana, our vodka. All these are also grain distillates (distillates).

For vodka, there are five permissible levels of alcohol purification: "Super", "Alpha", "Extra", "Lux" and "Higher cleaning". Premium vodka is made from alcohols only with the "Super" and "Alpha" purity levels, which are of the highest degree. Alcohols "Super", "Alpha" and "Lux" are made only from grain, but alcohols of the Extra class and "Highest purification" can be made from "molasses", potatoes and beet sugar.

Brandy, this drink is based on grape alcohols, this is a distillate prepared from fruits and berries with their taste and aroma, without adding impurities.

Cognac, Armagnac and "French brandy" are produced on the basis of grape wine. Real cognac produced only in France and only from certain grape varieties: Ugni Blanc, Folle Blanche and Colombard, grown on the chalky soils of the Cognac region. High-quality cognac is necessarily an assemblage of several alcohols different tastes and excerpts. For example, Hennessy X.O - contains one hundred alcohols of 20-30 years old at once.

Rum and Kashasa are traditionally made from alcohol derived from sugar cane. There are two ways to prepare Rum. The first is based on "black molasses", the second is based on natural cane juice. Rum obtained from cane juice is considered to be of higher quality, it has a richer taste and aroma.

Kashasa, this is the same Rum, which simply has not undergone aging, it is produced in the same way as Rum, in the two above ways.

Gin, absinthe and aquavit are produced on the basis of flavored alcohols. Flavored alcohols are alcohols made on any alcohol base (molasses, cereals, grape alcohols) and flavored with any plant component. In the production of these drinks, alcohol is infused on the desired plant component, then it is purified again, as a result of which it becomes transparent, but retains the taste and aroma of the component on which it was infused.

Good gin produced from neutral unseasoned alcohol with a strength of 96%, which is re-distilled with the addition of vegetable flavors. After the secondary distillation, the alcohol strength decreases, the herbal component is added again, and the drink is distilled again.

Absinthe is produced in about the same way, differs from other drinks in the content of wormwood.

Aquavit is produced mainly from potatoes, in very rare cases from grain. Diluted to 38 - 50 degrees potato or grain distillate insist on spices (dill, caraway seeds, coriander, St. John's wort) from several weeks to several years. Producers Norway, Sweden and Denmark.

Tequila is made from the juice of the core of blue agave by fermentation and distillation. Not all tequila varieties are made from pure juice agave, so check to see if you are drinking a "mixed" drink. If Tequila is made from 100% agave juice this is certainly emphasized on the label.

As for wines, we will not discuss them within the framework of this article, since this is the most frequently consumed alcoholic beverage among our citizens, which deserves special attention and a more thorough analysis of its effect on the human body.

ALCOHOLIC DRINKS
beverages containing distilled alcohol, as opposed to those containing fermented alcohol, such as beer and grape wine. All spirits are obtained from fermented alcohol solution... These include whiskey, brandy, gin, rum, vodka and aquavit, which are produced in all parts of the world according to national customs, climatic conditions and available materials. Any type of fruit, grain and other carbohydrate sources can be used to obtain drinking (ethyl) alcohol, diluted to some extent with water and containing volatile substances that give it the taste and smell characteristic of the original raw material. Thus, the product of the distillation of fermented apple mash or fermented cider will have the characteristic taste and smell of apples, and rye or barley mash will have the taste of the corresponding type of grains. The intensity of taste is determined by the temperature at which the distillation is carried out, so the higher this temperature, the greater the concentration of ethyl alcohol in the chase (its strength), i.e. the cleaner the shoulder straps. If the distillation is carried out with high efficiency, and the strand is again subjected to distillation (rectification) under controlled temperature conditions, then end product such a distillation would be a colorless, tasteless ethyl alcohol. In this case, neither tasting nor by chemical analysis (if the strap is clean enough) can not determine what the alcohol is from: from grape wine, beets, potatoes, fruits, grain or sugar cane. As a result of incomplete distillation, together with alcohol, aromatic substances enter the condenser, and it is they that determine the bouquet of an alcoholic drink. For targeted aromatization, alcohol vapor after highly efficient distillation is passed over crushed berries, seeds or other aromatic materials. The vapors absorb aromatic substances and then condense. This is the way English and American "dry gins" are usually made. The Arabs were the first to distill alcohol, but they simply improved the ineffective methods used by the ancient Greeks to distill turpentine oil from tree resin. The Arabs, apparently, were the first to carry out the distillation of grape wine, and the word "alcohol" (alcohol) is clearly of Arabic origin. In Europe, the distillation of fermented liquids became widespread in the 16th century, and southern peoples usually used grape wine and others for this purpose. fruit drinks and the northern ones are liquids made from grains.
MAIN TYPES OF ALCOHOLIC DRINKS
Whiskey. Whiskey is alcoholic beverage obtained by distilling fermented grain mash. IN North America the most common types of whiskey are "paradise" (rye), "bourbon" and "Canadian". Mixtures of pure whiskey with alcohol are also used, which are less expensive and more common. Bourbon whiskey (named after Bourbon County in Kentucky), according to state technical specifications, obtained by distilling fermented mash containing at least 51% corn (the rest is barley, malted or unmalted). This whiskey is produced primarily in the states of Kentucky, Indiana and Illinois and is the most popular of all "pure" whiskeys in the United States. not mixed with alcohol, whiskey. Whiskey made from sour mash is a type of bourbon whiskey. It is made by adding the mash left over from the previous distillation to a batch of fresh mash to ferment for the next distillation. Paradise whiskey, according to federal law must be made from fermented mash containing at least 51% rye grains. Most of the rye whiskey produced is mixed with alcohol. Blended whiskey usually does not have an indication of a specific grain product in its name. It is a mixture of one or more varieties of pure whiskey with diluted grain alcohol without flavor additives (a solution of ethyl alcohol distilled from the grain mash and diluted with additional water to the required strength). Mixing with diluted alcohol makes the whiskey less viscous and odorless without reducing its alcohol content. Blending enables the distiller to economically use the stock of aged pure whiskey and at the same time satisfy the needs of consumers who prefer drinks with a moderate aroma. By law, the proportions of added alcohol and pure whiskey in a blend must be indicated on the label. The term "strength" refers to a conventional scale of alcohol content in a product, according to which the number 200 corresponds to the pure ethyl alcohol, and 100 - to a product with 50% (by volume) alcohol content. An alcoholic drink with a strength of, for example, 86 should contain 43 vol.% Alcohol. The so-called Canadian whiskey is produced according to the technical specifications established by law in Canada; these conditions are somewhat different from those adopted in the United States. For example, american whiskey can be bottled after 2 years of aging at a strength of 90 (45% alcohol by volume). Canadian whiskey is distilled at a higher strength and contains fewer aromatic materials. It is usually made from rye or barley mash. The so-called Scotch whiskey is usually a mixture of two different whiskeys produced in the highlands (Highland) and lowland (Lowland) areas of Scotland. Highland Scotch whiskey distilled from pure barley malted mash into distillation stills old type. It has a high viscosity and has a strong smoke smell. This is real Scotch whiskey. In the process of malt preparation, the barley grains are poured onto a sieve and heated by the smoke of burning peat until they germinate to the required degree. During germination, the grains absorb odorous, resinous substances from the smoke, and this smell persists throughout the distillation process. For sale it's pure malt whiskey blended with softer lowland whiskey distilled from unmalted barley mash in a modern still with distillation column. Both whiskeys are usually aged in cherry barrels before blending. The name "blended scotch" does not mean the same as the name "blended" on the label of American whiskeys. In the second case, a mixture of one or more pure whiskeys and unflavored diluted grain alcohol is meant; in the first case, two types of aged pure whiskeys are mixed. Quality scotch whiskey depends to a large extent on the experience of the distiller. Mixing is done when the drinks are aged for three or four years. After an additional period of maturation in cherry barrels, the whiskey is ready for sale. By law, all Scotch whiskeys supplied to the United States must be aged for at least four years. "Liqueur" Scotch whiskey is an unsettled name used by manufacturers to refer to blends that have reached the peak of softness of taste and aroma. Such mixtures should have a aging period of 8 to 12 years. The so-called Irish whiskey is made in much the same way as Scotch. However, during malt preparation, the smoke of the burning fuel used to heat the germinating grains does not come into contact with them. Therefore, Irish whiskey, unlike Scotch, does not have a smoky smell. Irish whiskey is driven out of barley, rye, oats, wheat and other grain crops.
Brandy. Without going into details, the word "brandy" simply means "a product of the distillation of grape wine", i.e. fermented grape juice. However, "wine" made from fermented apple, pear, peach, and other fruit juices can also be distilled; its product is also called "brandy", but it is also defined by the name of the corresponding fruit. The distinction between "brandy" and "liqueur" or "liqueur" refers to the method of production: brandy is made by distilling fermented fruit juice, and liqueurs and liqueurs are infusions of a particular fruit or other aromatic material in alcohol. The name "liqueur" usually refers to a liqueur on fruit based... The highest quality brandy is produced in the west of France in the Charente department near Cognac, and no brandy produced anywhere else can be called "cognac", be it in France, the USA or any other country. Cognac is distilled in old-style stills from dry white grape wine. The distillation product is colorless and contains about 70% alcohol. When aged in oak barrels, it acquires a faint color, taste and aroma and loses a small amount of alcohol. After five years, it is usually mixed with a small amount of older cognac (which is mainly specially reserved for this purpose), diluted with distilled water to an alcohol content of 45%, tinted with a small amount of burnt sugar, and sold. Most cognacs on the market have an aging period of 5 to 10 years. Good brandy also produced in Spain, Portugal, Germany and Italy, in north africa and the Balkan countries. California brandy is far inferior in quality to cognac due to the low quality of the distilled material, more modern and fast processes distillation, as well as a lack of high quality aged additives. A number of excellent fruit brandies are produced in Europe, especially in the Black Forest (Germany), Switzerland and Alsace (France). These include: kirsch (or kirschwasser) distilled from cherries; tsvechgen and plum brandy - from plums; frambua - from raspberries. All of these drinks are colorless and are not sweetened.
Rum. Rum is distilled from fermented sugarcane juice, fermented molasses, or a mixture of both. It is produced throughout the West Indies as well as South America and New England (from West Indian molasses). The variety of rum types is due to differences in distillation methods, as well as subsequent mixing and coloring. The higher the strength to which the alcoholic beverage is distilled, the less intense its taste. Traditional Cuban rums, like newer Puerto Rican rums, have a low viscosity, while Jamaican rums are high. Rums from the Virgin Islands and Haiti are of an intermediate consistency. Very good rums produced in Martinique and Barbados. London dock-rums are distilled in Jamaica or in Guyana at a high fortress and delivered to London storage facilities. They are aged in a British climate considered particularly suitable for this purpose. Subsequently, the rums are diluted with water until optimal strength and bottled. All rums are colorless after distillation; they take on color later, when kept in barrels or after adding a neutral coloring agent, such as burnt sugar or prune juice. Consumers are attracted to rums in a variety of colors, and distillers have to use appropriate colorants to suit these tastes. Dark rum not necessarily stronger than light, either in taste or in alcohol content.
Gin. Gin is a very simple alcoholic beverage containing nothing but alcohol, water, and flavor. Its name comes from French word genivre (juniper), which was gradually distorted and shortened to gin (gin). Most of the gin consumed in the United States has a trade name definition of London Dry. The water-alcohol mixture resulting from the primary distillation is then re-distilled and the alcohol vapor is passed over the aromatic substances. Juniper berries form the predominant flavor and aroma, but each manufacturer has its own recipe, which may include flavors such as anise, cardamom, coriander, fennel, cumin and orange peels... After absorbing the fragrances, the vapors condense and the product is diluted to the optimum strength for consumption. It is immediately ready for sale as aging does not improve it. Old Tom gin is a British variety similar to London Dry, but sweetened sugar syrup... Blackthorn gin is a lightly sweetened regular gin infused with blackthorn berries, a variety wild plum... It is consumed as a liquor and a component of some mixed drinks... Dutch gin (Dutch juniper vodka) is prepared in a completely different way. It is distilled from fermented malted barley mash, to which juniper berries and other aromatic materials have been added. This type of gin is distilled to a low strength and therefore has a high viscosity and a strong grain smell. It is used in pure form because it does not mix well with other components.
Vodka. Vodka is the simplest alcoholic beverage, usually consisting of alcohol and water without any flavoring additives. It is a grain distillate (although it is often made from potatoes in northern Europe), which is further refined by passing through layers charcoal... In Europe, this colorless and almost tasteless alcoholic drink is sometimes infused on the shoots of sweet bison; in this case, it acquires a pale yellow color and a delicate herbal aroma. Since vodka mixes easily with fruit juices and other aromatic materials, it is often used as a substitute for gin in cocktails and other mixed drinks.
Absinthe. Absinthe is an infusion of herbs in diluted alcohol of high strength. Bitter leaves and flowers of wormwood (Artemisia) are the predominant ingredient in this drink, while anise, fennel and other herbs are additives. Absinthe is prohibited in France, as well as in the United States, due to harmful influence on the nervous system; anise drinks type "pastis" are satisfactory substitutes, of which Pernod is best known. They are popular in France and are invariably taken with ice as an aperitif.
Anisette. Anise liqueur is a sweet and rather mild liqueur with a characteristic anise herb scent.
Aquavit. Aquavit is a colorless alcoholic beverage popular in the Scandinavian countries. It is distilled from grain or potato mash and flavored with caraway seeds and other herbs and spices, depending on the manufacturer's recipe. Usually aquavit is taken neat and chilled, always with meals.
Armagnac. Armagnac is a French brandy, less known than cognac. It is produced in the foothills of the Pyrenees in southwestern France. Armagnac has more dark color and a stronger aroma than cognac.
Arak. Arak is the generic name for various Asian and Middle Eastern distilling alcohol beverages. In India, it is obtained by distilling the fermented tree sap of some types of palm trees, into Central Asia and Mongolia - fermented milk (koumiss). In Syria, arak is obtained from dates. Elsewhere in the Middle East, arak ("araki" or "rakia") is a brandy flavored with coriander and anise. The drink is colorless and transparent until water is added to it just before drinking, after which it takes the form of milk. In Greece, the same type of spirits are made from grain alcohol. Batavian (Indonesian) arak is a type of rum produced in Java.
Calvados. Calvados - French apple brandy of the highest quality, which derives its name from the Calvados department in Normandy. This title is protected by state law establishing quality standards and authenticity of origin. It can only be attributed to apple spirits produced in a limited area that includes the department of Calvados and several neighboring departments.
Cherry liqueur. Cherry liqueur "Cherry" is a reddish strong drink, sometimes artificially tinted. It is prepared by steeping cherry berries in sweetened brandy for several days. The best varieties this drink is apparently produced in the Netherlands and Denmark.
Cocoa cream. Cocoa cream is a brown chocolate-flavored liqueur made from cocoa, vanilla and sugar in diluted alcohol.
Mint cream. Mint cream - green or white sweet liquor with the taste and smell of peppermint. The green color is artificial.
"Curazo". Liqueur "Curazo" was originally prepared by the Dutch from the peels of bitter green oranges growing on the island of the Netherlands. Curacao in the Leeward Islands archipelago. Today "Curazo" is more often made from oranges that grow elsewhere, however dutch product is still considered the best.
"Fiori Alpini"."Fiori alpini" (alpine flowers) is a sweet liqueur made in northern Italy using aromatic herbs. Lollipop crystals are usually placed in bottles to create an interesting visual effect.
"Goldwasser". Goldwasser, or Liqueur d Or, is a fairly ordinary citrus-scented liqueur that has microscopic glitters of gold foil added to create an attractive appearance... The best varieties of this liqueur are produced in France.
Kümmel. Kummel is a sweet, colorless liqueur with the aroma of coriander and two types of caraway, which are added in variable proportions in accordance with the manufacturer's recipe.
Mark. Mark, or mar, is a squeezed pulp distillation made in France. In Italy it is called grappa. The best brand is produced in Burgundy, and it is distinguished by both high price and excellent taste.
Mescal. Mescal, or tequila, is a distillation product Mexican beer pulque, made from the juice of some types of agave.
Peach Brandy. Peach Brandy is a distillation product of peach wine or fermented peach mash. In contrast, peach liqueur is a strong drink made by steeping peaches in diluted alcohol and sweetening them.
Slivovitsa. Slivovitsa is an unsweetened plum brandy popular in Central Europe.
"Strega"."Strega" is a sweet yellow liqueur with orange flavor manufactured in Italy.
PATENTED LIQUEURS
These drinks are made mainly from aromatic herbs, seeds, flowers, etc. based on brandy or diluted alcohol, unflavored. Their formulations are usually kept secret; they are sold under various brand names in all parts of the world. Most of these drinks are produced in France. The best views are listed below.
Benedictine. Benedictine is a herbal liqueur made in Fécane, Normandy, from about 35 aromatic ingredients that are individually infused and distilled, then blended, tinted, sweetened and aged. At various stages of the process, cognac, honey and burnt sugar... Nowadays, this liqueur is produced by a family private enterprise; its owners claim that they have a 16th century recipe, which they inherited from the monks who once lived in Fekan.
Chartreuse. Chartreuse is the name of two liqueurs that are usually referred to as the best; they are produced by the Cartesian monks in their monastery near Grenoble (France). Of the two types - yellow and green - the second is considered the best. Over 200 different ingredients are said to be included in their formulation. There are countless imitations of these drinks; many of them have similar and misleading names. Genuine Chartreuse bottles bear the words: Liqueur des Pres Chartreux.
"Cointreau"."Cointreau" is a colorless liqueur with an orange scent originally produced only in Angers (France).
"Drambuie"."Drambuie" is a blend of Scotch whiskey, honey and spices produced in Scotland.
"Grand Marnier"."Grand Marnier" is a French liqueur of the highest quality, made using cognac.
"Raspail"."Raspail" is one of the best French herbal liqueurs similar to benedictine.
"Vyei kure"."Vyei kure" - liqueur infused with more than 50 different herbs; also contains cognac, armagnac and sugar. Produced near Bordeaux.

Collier's Encyclopedia. - Open Society. 2000 .