OTHER FERMENTED AND DISTILLED OR COMPOUND BEVERAGE:
BITTER:
Bitter,any of various,usually alcoholic,flavoring agents distilled or infused from bitter herbs or roots,Extracts of quinine,orange and angostura are among the most popular bitter on the market,and they are used sparingly,chiefly in mixed drinks and sauces.In addition to adding a bitter savor to food,bitter are valued for their tonic and digestive properties.
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| BITTER |
AKVAVIT :
It is old version of Aqua Vitae,water of life.Likewise in gin,it is distilled at 190 proof and then re-distilled with flavoring specially caraway at (80-90) proof.The large oil glands of the seed containing caraway oil,which is used to flavor the liqueur aquavit.This oil is also used in perfumery and in pharmacy as an aromatic stimulant and as a flavoring agent.It is basically served ice cold straight and usually with beer along with food.
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| AKVAVIT |
MEAD:
Mead is an alcoholic beverage made by fermenting honey,known since ancient times.By the late medieval period,with the increasing availability of sugar,the production of mead had begun to drop,and it was largely replaced by other fermented drinks,especially beer.
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| MEAD |
CIDER:
Cider is sweet or fermented juice of apple,used as a beverage and for making vinegar,Fermented,or hard,cider contain only 2 to 3 percent solids,instead of 12 to 15 percent as in the apple juice,and 2 to 8 percentage alcohol.Cider brandy or applejack,is derived by distillation from cider.It contain 40 to 50 percent alcohol.
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| APPLE CIDER |
PERRY:
Perry is an alcoholic beverage obtained from fermentation of juice of pear only or from the mixture of 75% pear juice and 25% apple juice,usually famous in Europe,USA and Canada.
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| PERRY |
TODDY:
The sap or toddy,like that of some other palms,is favourite beverage in tropical countries,either in the natural state or after fermentation,which takes palace in a few hours.Palm wine or attack also spirituous liquor,is obtained by distillation of fermented sap.The tree root possesses narcotic properties and is sometimes chewed.
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| TODDY |
SAKE:
Sake,fermented rice beer native to japan and usually consumed hot or warm.Sake,sometimes spelled saki,is often referred to as rice wine because of its high alcoholic content.The brewing process,which is many century old,lasts about six week and starts with the mixing and kneading together of steamed rice,called koji,with a cultivated mold and water.This mixture is heated and then fermented in large vats,sometimes in the presence of yeast.Contamination of this brew is prevented by the addition of lactic acid.The liquor is then filtered.
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| SAKE |
GRAPPA:
It is an Italian style brandy produced from pressing the grapes in similar in the style o the French brandy
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| GRAPPA |
KRISH:
It is colorless spirit obtained from cherry,widely produced in Australia,Alsoco - the black forest area in Germany and Switzerland and can be good accompanied with pineapple.
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| KRISH |
MIRABELLA:
It is also a colorless spirit made from plum mainly originated from France.
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| MIRABELLA |
POIRE WILLAM:
It is a spirit produced from pears in France and Switzerland.
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| POIRE WILLAM |
QUESTCH:
It is the colorless spirit obtained from the distillation of plums produced in France and Germany, with the brandy base.
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| QUESTCH |
SCHNAPPS:
It is a spirit distilled from plums which have been fermented and distilled for two times.It is originated from Yugoslavia.E.g Peach schnapps etc
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| SCHNAPPS |
ABSINTHE:
Absinthe is an french liqueur with high alcohol strength and flavored with aniseed.E.g-Herbsaint, Penord,Recard e.t.c
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| ABSINTHE |
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