:: Whisky ::
Whisky, or whiskey, refers to a broad category of alcoholic beverages that are distilled from fermented grain mash and aged in wooden (predominantly oak) casks. Different grains are used for different varieties, including barley, malted barley, rye, malted rye, wheat, and maize (or corn).
:: Cognac ::
Cognac, named after the town of Cognac in France, is a brandy, which is produced in the region surrounding the town. It must be made from at least 90% Ugni Blanc, Folle Blanche, or Colombard grapes. The rest of the cognac can consist of ten selected grapes. However, most cognac is made from Ugni Blanc only. It must be distilled twice in copper pot stills and aged at least 1/2 to 2 years in French oak barrels in order to be called cognac.
:: Liqueur ::
A liqueur is a sweet alcoholic beverage, often flavoured with fruits, herbs, spices, flowers, seeds, roots, plants, barks, and sometimes cream. The word liqueur comes from the Latin word liquifacere which means "to dissolve."
:: Vodka ::
Vodka is typically a colorless liquid preparation meant for consumption containing ethanol purified by distillation from a fermented substance such as fruit, vegetables, or grain. The word is the diminutive of "water" in various Slavic languages (voda, woda, âîäà).It usually has an alcohol content ranging from 35% to 50% by volume. The classic Russian vodka is 40%.This can be attributed to the Russian standards for vodka production introduced in 1894 by Alexander III from research undertaken by the Russian chemist Dmitri Mendeleev. According to the Vodka Museum in Moscow, Mendeleev found the perfect percentage to be 38, but since spirits in his time were taxed on their strength, the percentage was rounded up to 40 to simplify the tax computation.Some governments set a minimum alcohol content for a spirit to be called "vodka"; for example, the European Union sets a minimum of 37.5% alcohol by volume.
:: Brandy & Vermouth ::
Brandy (short for brandywine,from Dutch brandewijn—'burnt wine')is a general term for distilled wine, usually 40–60% ethyl alcohol by volume.In addition to wine, this spirit can also be made from grape pomace or fermented fruit juice.
Vermouth is a fortified wine flavored with aromatic herbs and spices ("aromatized" in the trade) in recipes that are closely-guarded trade secrets. The inventor of vermouth, Antonio Benedetto Carpano from Turin, Italy, chose this name in 1786 because he was inspired by a German wine fortified with wormwood, a herb most famously used in distilling absinthe. The modern German word Wermut (Wermuth in the spelling of Carpano's time) means both wormwood and vermouth.
:: Creams & Rums ::
Rum is a distilled beverage made from sugarcane by-products such as molasses and sugarcane juice by a process of fermentation and distillation. The distillate, a clear liquid, is then usually aged in oak and other casks.
:: Gin & 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.The second type of Schnapps is of American origin.
Gin is a spirit flavoured with juniper berries. Distilled gin is made by redistilling white grain spirit which have been flavoured with juniper berries. Compound gin is made by flavouring neutral grain spirit with juniper berries without redistilling and can be considered a flavoured vodka.
:: Misc ::
Taquila, Absinth, Sangria, Campari, My oldest and many others bottles of this collecton.
