Pisco - important drink of Peru and Chile

Pisco (Quechua pisqu - bird) is a South American vodka (liqueur, brandy - depending on the area) of the grapes. The drink was created in the XVI century Spanish settlers. In our time, it is still produced in the wine-growing regions of Peru and Chile. Pisco is the national drink of these countries and the subject of the dispute, which of them has the right to its production and distribution.

Pisco received its name from the eponymous town of Pisco, located on the coast of Peru. The origin of the word "pisco" can be traced from the Quechua language in which the birds living in the valleys of the Ica region were called pisqu (or pisco, pisku, phishgo, pichiu, pisccu depending on spelling). The origin of the city of Pisco refers to "doinkovskim" times, when the people of the area that is known as Piskus.
Pisco, Peru

Pisco - this grape vodka, which is produced according to ancient recipes and made from grapes grown on Peruvian soil. There are major recognized areas where pisco is made, and they are identified as such by national law. The only areas where the pisco is made - is the coast of the Department of Lima, Ica, Arequipa, Moquegua and the valleys Lokumby, Sama and Katya in the department of Tacna.

On the Peruvian coast are the valley, the river, the port and the city, since colonial times termed Pisco. Relationship with geography and Pisco Peruvian names so is beyond any doubt.
Pisco grape vodka, the national drink and a symbol of the country on the international market today is a product of the highest quality, which is due to all of its long history.

In Peru, due to climate and soils, always grown grapes and developed wine production.
When the wine has reached a high level of development that the wine was exported from the Viceroyalty of Peru to Spain, it angered the Spanish vintners. They appealed to King Philip XI so that he put an end to this trade, and thus saved them from a dangerous rivalry, which was done in 1614. Due to the ban monks who lived on the coast, became heavily involved in winemaking, using a local Peruvian grape. Soon, this drink has got recognized for their quality, especially among travelers.
The first information that we find in Peru on spirits from grapes, dates back to the beginning of XVII century. Famous Peruvian historian Lorenzo Huertas said about this: "We have found a document relating to 1613, which deals with the production of vodka (from the grapes) in Ica. This is perhaps the oldest source with all relevant to the issue of production alcoholic drinks in Peru, if not in all of America. "

Grape vodka from Peru quickly gained recognition, and its exports increased. This is confirmed by the record on trade with Peru over the sea of ​​XVII and XVIII centuries, as well as testimony and notes of various travelers XIX century. They imply that the combination of the nature of the valleys of Ica and Moquegua and highly developed technology Peruvian pottery born product of the highest quality, which has now become a symbol of tradition and pride of the Peruvians.

Peruvian pisco
Pisco and CHILE

Pisco - this colorful drink with a strong personality. Pisco is produced in Chile for more than three centuries. Pisco - a high quality beverage with a controlled appellation of origin whose production is strictly regulated by national legislation.
Production of pisco - an art that begins during the period from February to May, when the harvested grapes, which then chokes. Then comes the stage of fermentation in large wooden barrels, add special sourdough recipes on the indigenous population, and sugar, which promotes the formation of alcohol. Fermented wine is purified in stills that can then get a high quality product. In the distillation process of Pisco gets its delicate flavor. To make the taste milder, pisco certain time, depending on the need, stored in containers made of American oak, which gives the drink a particular and exceptional aroma and taste.

In Chile, the main raw material for the production of pisco is a grape muscat (Muscatel), only some winemakers use Torontel and Pedro Jiménez.

Adhering to the regulation, in Chile the following types of pisco:
Normal (Regular), 30-35% of the fortress,
Special (Special), 35-40% of the fortress,
Premium (Reserve), 40-43% strength,
Special (Great), strength 43% or more.

Normal pisco - drink a light yellow color with a pleasant woody notes on the palate, sweet.
Special reserve and are very similar in taste and color: the two-drink turbid yellowish and quite sweet. More intense flavor than the regular, and the subsequent finish similar to the finish, which remains after the bourbon.
Great pisco has a dominant taste and very pleasant, very dark-yellow tinge. He is not as sweet as previous varieties of pisco, but in turn it clearly feels woody fragrance (which is not so pronounced in the aforementioned drinks).

The darker the Chilean pisco, so he survived or "mature." Darker shade acquired over time with a longer aging in wooden barrels.

Pisco from Chile
Cocktail "Pisco Sour"

Perhaps the popular national drink Pisco in Peru, and Chile's Pisco Sour cocktail (pisco sour).
According to the Peruvian version, it was invented more than 50 years ago in one of the most popular bars in Lima. His recipe is simple - a pisco add egg white, lemon juice, sugar, cinnamon and finely ground ice.
Today, Peruvian and Chilean "pisco-sour" compete in the U.S., Germany, Venezuela, Colombia, Costa Rica, France and Japan. The main difference between the two, according to experts, is the beverage strength. In his version of the Peruvian alcohol content reaches 45%, Chileans produce a soft drink that contains only 25% alcohol.

Chile's pisco sour
Ingredients:
• 2/4 Chilean grape vodka «Pisco»,
• 1/4 lemon juice
• 1/4 of sugar syrup,
• 1 egg white
• shallow ice.
Preparation:
In the bowl of a blender, place ice, pour vodka, lemon juice, syrup, egg white and whisk thoroughly. Moisten the rim of the glass with lemon juice, dip in sugar.
When the "snowball" dry, carefully pour cocktail.

Peruvian pisco sour
Ingredients:
• 60 ml of Peruvian pisco,
• 1 tablespoon sugar
• 1 tablespoon of lime juice
• 1 teaspoon dried egg whites (or one egg white)
• 3 ice cubes.
Preparation:
Whisk all ingredients in a blender, pour the drink into a glass and serve with a dash of herbal tinctures and a pinch of cinnamon.

National cocktail


By the way, in 2007 the Peruvians made a knight's move - the Ministry of Foreign Affairs patented cocktail recipe, and the Institute of Culture declared it a national treasure.
However, Chileans in good conscience continue to cook as this wonderful cocktail. So, pisco-sour drink, became the property of two cultures, but also a point of contention between them.

And how, say, to share the fact that two people are drinking has been for many years.

Popular manufacturers of absinthe

HYPNO ABSINTHE


Old Czech Absinth
This pure emerald green Czech absinthe is prepared by an old recipe of the XIX century - the era of the highest peak of popularity, and the whole culture of drinking absinthe.
It is produced in the Czech Republic.

Fortress 70%.
Thujone content of not more than 10mg/1l.
The structure includes its wormwood extracts of various aromatic herbs and alcohols.
PERNOD ABSINTHE


World-renowned absinthe
The world-famous brand of Pernod absinthe back in the world! Pernod was one of the first manufacturers in the world of absinthe. The prohibition of absinthe after the First World War forced them to halt production for many years. In the past decade, changes have been made to the legislation, and is now ready to surprise Pernod more original recipes.

Made in France.
Fortress 68%.
Thujone content of not more than 10mg/1l.
BLANCHE DE FOUGEROLLES


French absinthe
French high-quality absinthe La Blanche intensive alcohol content and high sagebrush. Manufactured at Distillery Devoille.
Made in France.

Fortress 74%.
Thujone content of not more than 10mg/1l.

Verte De Fougerolles an opponent the previous mark.
Fortress 72%.
Thujone content of not more than 10mg/1l.
LIBERTINE ABSINTHE


Absent since 1859
This absinthe is produced by prescription in 1859. It contains all the elements of this absinthe - anise, melissa, hyssop, and, of course, wormwood. Yellowish-green color made in a natural way, there are no artificial additives.
Made in France.

Fortress 72%.
Thujone content of not more than 10mg/1l.
Van Gogh


Absinthe Van Gogh
The first of the brands of absinthe, produced in Russia from Czech raw materials. I must admit that in this case, are not ashamed of the Russian producer - absinthe van Gogh turned tasty and good.

Fortress 60%.
Thujone content of not more than 16mg/1l.

Vincent Van Gogh Premium.
Recently introduced brand from the same manufacturer. Premium hides behind the word is not only better quality, but a few larger thujone content (according to some sources - up to 30).
VINCENT


The intense green color
One of the most popular and common "emerald drinks" in the vast Slavic countries named "Vincent."

Very good sense of spices, there is a more complex flavor, the stronger the green tones of herbs.
Made in Ukraine.

Fortress 60%.

Thujone content of not more than 10mg/1l.
TASTE OF HISTORY


Correct absinthe
Russian brand of absinthe, produced under license from the British company. Has an original taste.

Taste of History (Silver)
Fortress 70%.
Thujone content of 10mg/1l

Taste of History (Gold)
Fortress 70%.
Thujone content of 20mg/1l.

In addition to these brands, a good reputation with French A. Vichet, la Cressonne and Terminus, the Swiss Fritz Duval Dubied & Fils, American Herbsaint.

There are also many other brands of this mysterious drink, but most importantly - absinthe must be of good quality.

variety whiskey

Whiskey - is flavored alcoholic beverage obtained by the distillation of fermented mash of grain, followed by a long aging in oak barrels with charred interior walls. Is the national drink of the Anglo-Saxon countries. Whiskey production especially developed in Scotland, Ireland, USA and Canada, and Japan. The word "whiskey" is derived from the Celtic name of the drink - "water of life."
CLASSIFICATION OF WHISKEY

Whisky connoisseurs know a lot about this noble drink. Someone refers favorably to all its varieties, anyone inclined to only true single-malt Scotch.
Whisky is not only the country of production and aged for, as well as by what crops are at its core. Traditional whiskey "likes" barley.

There is the following classification of whiskey:

1. Malt whisky - malt whiskey, made from pure barley malt without mixing with grain. There are the following types:
• DRAUGHT - a mixture of malt whiskeys from different viskikuren.
• Single Malt - Whisky from one place of production, but can mix different years of aging whiskey. Under the rules, it can be sold after three years of aging, but in practice it is usually aged from 8 to 15 years. A variety of single malt whiskey is malt whiskey odnobochkovy. Single malt whiskey is more valuable than DRAUGHT.

2. Grain whisky - grain whiskey produced from other crops: corn or unmalted barley with a small amount of malted barley. It is sold as pure grain whiskey is used for blended whiskey, and after further purification used in the production of vodka or gin.

3. Blended whisky - blended whiskey, it is prepared by mixing malt and grain varieties.
This species is better known, and it is produced in large quantities. Whiskey, where more of the malt, called «Deluxe».

Malt, Grain & Blended
Grain whiskey

This type of whiskey is officially in 1909 from corn with a small addition of malted barley. There are some fundamental differences between making malt and grain whiskeys.

First, grain whiskey distilled in pot stills do not like malt, and distiller Coffey, in which alcohol is produced continuously with steam.
Second, spent only one grain whiskey distillation.
Third, grain whiskey can be considered mainly as industrial raw materials used for the preparation of the most common type of whiskey - mixed (blended). Grain whiskey is almost devoid of flavor. For fans in Scotland, bottled only brand - Old Cameron Brig Choice (Choice Old Cameron Brig). Popular representative of Irish grain whiskey is Grinor (Greenore).

Thus, grain whiskey can be considered as a kind of semi-finished product, a lot of brands produced which largely contributes to the existence of such a large number of blends.
MALT WHISKY

It is the oldest whiskey, produced from pure barley malt, after a minimum of combining two continuous distillation. The drink is aged in oak barrels for at least three years, an average of 8-12 years. Some brands of whiskeys matured for 20-25 years.

Of great importance are themselves barrels, which is an excerpt. Maturing whiskey loses focus, becomes softer, receives additional oak flavor. Changing and color of the drink: in the course holding it gets darker. Before bottling whiskey is filtered and diluted with water to a strength of 40% vol.

Malt whiskey has almost unique feature of strong alcoholic drinks to purchase a specific taste, depending on the place of production. Only cognac and Armagnac, to some extent, have the same characteristics from the soil in which it grows raw.

By popular brands include: Aberlour Single Malt, Bowmore - one of the best-known and best-selling malt whiskey in the world, Glen Grant - the best-selling whiskey in Italy, wonderful single malt Glenfiddich; original single malt Highland Park.

The popularity of malt whiskey
BLENDED WHISKY

Mixing of malt and grain whiskey followed by a continuous distillation gives a new type of whiskey, called blended (blended). This drink can contain up to fifty different varieties of malt and grain whiskeys.

Each brand has its own flavor, which is strictly maintained manufacturers to maintain a constant taste. The inscription on the label blended whiskey "Premium" and "Deluxe" means that the consumer has to deal with the most sophisticated and expensive varieties. This drink contains as components in a significant number of aged malt whiskey.

Mixed or blended whiskey won the lion's share of the world market. Of this species can be distinguished: Ballantines - considered one of the best brands in Europe and the third largest global market whiskey; Bell's - the leading brand in the UK; Chivas Regal - a benchmark of quality blended Scotch whiskey; Isly of Skye - has an inimitable complexity and depth taste, this is a genuine whiskey class "luxury".

Good old gin

HONORARY AGE Gina

Among drinks gin is one of the major sites. He appeared in the Netherlands in the 16th century as a medical device, and two centuries later in England, he caused the death of thousands of people. He was considered the drink of the plebeians, but in the early 20th century aristocracy liked him since gin has acquired the status of the most fashionable strong alcoholic beverage in the world. Today cocktail "gin and tonic" - the most popular long drink in the world.

These and other facts in more detail.

OFFICIAL AUTHOR

Based on Juniper

It is believed that the genie owes its birth to a specific person. Medieval Dutch city of Leiden pharmacist named Franciscus Sylvius experimented with popular in those days herbal product - juniper. The doctors at the time firmly believed in its healing properties. During the plague, which killed more than Europe's 25 million people, people even wore masks, which were sewn juniper berries, believing that the disinfected air, passing through the mask. Indeed, juniper wood has an amazing ability to resist rot and yagodopodobnye juniper cones - enough strong diuretic.

It is worth recalling that mozhzhevelnih has long been known as the primary means of treatment of diseases of the bladder and kidneys. Mention of this plant is in the works of Avicenna and Roman scholars.

"Dutch courage"

Since gin insists on juniper berries and had their scent, the first brand of Dutch gin was called in French Genievre (juniper). Over the years, the word was transformed into an English version - gin.

Exported to many countries in Europe, the Dutch liqueur enjoyed particular success in the UK. At the end of the XVI century, it gained it the nickname "Dutch courage."

Real prosperity in the popularity of gin came in the late XIX century. In the Victorian era, it has become more dry and fragrant. Change his social status: rough swipes lower classes turned into an elegant drink. While Scotch whiskey high society considered an outcast and did not take to their circles, gin enjoy the same prestige as the Bordeaux wine.

To a large extent contributed to the expansion of the popular invention of gin tonic, carbonated soda water with tincture of cinchona.

LONDON AND DUTCH WAY

Manufacture of gin

Currently gin are two ways.

The first of them - a London dry - is that distillation is used rectified alcohol in the presence of ingredients, among which necessarily includes juniper berries can also add coriander seeds, peels angelica, cardamom, cinnamon, cubeb, angelinovy ​​root, anise, lemon and orange peel, and a number of other components.

There is a variety of options for getting the genie when the rectified spirit make essential oils of juniper and other above-mentioned plants.

To obtain alcohol use rye or corn, and as saccharifying material - dry malt barley (30%), which are mixed, zabrazhivayut and distilled. Second distillation unit produced in the bottoms.

Another way to obtain alcohol - Dutch - is that the ingredients are made directly to the wort just before distillation. The resulting short-lived aromatic alcohol undergoes an aging process in barrels. For the manufacture of a harmonious drink it enough to withstand a few weeks in the barrels, if pursued goal - a little touch up the gin. If gin should remain colorless, contain it in glass jars. It contains 53,6-56% vol. anhydrous alcohol.

Gin, made by the Dutch, has a stronger flavor than the London. However, London gin is more popular, and its range is very wide.

TOP BRANDS GINA

However, the names of the types of gin "London" or "Dutch" does not mean that they are solely in those countries. Gin, especially dry, actively made in the USA and most European countries. This drink has no "permanent residence" as, say, brandy or tequila, gin or make similar drinks with him in any country.

The most well-known brands of gin: Gordon's Dry, Beefeater, Plymouth Gin, Old Tom Gin, Golden Gin, Gilbey's, Greenall's Original, Bombay Sapphire and many others.

The U.S. produced Seagram's Extra Dry; France - Old Lady's, Black Jack, Bosford; in Spain - Giro, Larios, Rives; Holland - Genever VO, Claeryn and others. In Russia and CIS countries are also produced gin, dry type, "Baltic", "Peter", "Captain", "Alcon".

ESSENTIAL AFFILIATES

Combinable drink

Since gin - is a strong alcoholic drink (average 45%), it is rarely used in its pure form or with ice. But it can often be seen in cocktails. This is a great item to mix - an aromatic, soft, with a great potential. And use it with fruit juice, cola or other soft drinks. Any experiment in mixed drinks are not forbidden.

But we should remember that there are some essential gin companions, combined with it best:

• Vermouth - a dry martini cocktail.

• Tonic - a gin and tonic.

• Soda - the cocktail Gin Rickey.

• Ginger ale.

• Orange juice.

• Lemon juice / lime juice.

• Grapefruit juice.

• Cranberry juice.

FEATURES Gina

Good gin, wine tasting in pure form, should give a strong feeling in the mouth of cold ("cold as metal" - talk about gin in England), which serves a counterweight burning of alcohol.

Juniper flavor of a good gin should be stronger than the other flavors of spices, but at the same time not to drown the smell of lemon, orange, coriander, almond and other plant components.

Gin drink as well as other spirits such as vodka and bitters: in the early afternoon for a snack, and in cocktails - according to their type, but most of all - as an aperitif.

Tequila - the soul of Mexico

MEXICAN SOUL

Tequila (Spanish Tequila) - one of the most popular alcoholic beverage in the world, absorbed not only the freedom-loving nature of Mexicans and Mexican unique beauty of nature: hot sun, dry prairie and unique flavor agave.

First started doing tequila only in the XIX century. However, she has a much more ancient ancestor: the local Native American tribes used the fermented juice of the agave (agave or maguey) in VIII century, making it a low-alcohol beverage oktli subsequently received more than conventional wisdom called pulque (pulque). Spanish conquistadors, who came to the country in the XVI century, quickly found out about pulque and transformed it into a really strong alcohol distilled agave juice.

So there was a mezcal (Spanish mezcal) - the closest relative of tequila.
TECHNOLOGY OF Tequila

Before flowering, when the plant accumulates the most sugars and starches from agave leaves and cut the stem pith - Pinot (Spanish: pino - "bump"), weighing 30-90 kg and over. It is subjected to heat treatment, crushed and pressed. To the juice add sugar and the juice is fermented for several days. Previously used for fermentation with natural yeast itself agave leaves, now almost all manufacturers except Herradura, use of crop species of yeast.

After a double distillation, the alcohol strength of 50-55%. For tequila uses an average fraction of distillate. It is diluted with spring water or distilled water to about 38-40% and sent for bottling and aging.

Tequila - Mexico is
Maturation of tequila

• Silver (Silver) - silver or white tequila. Bottled immediately after distillation, colorless (Chinaco Blanco, El Tesoro Silver, Sauza Tres Generaciones Plata).

• Joven (Hoven) - a young tequila, has not passed the aging, usually scented or tinted color scheme.

• Gold (Gold) - Gold tequila. Kind of young tequila tinted color scheme or infusion of oak chips.

• Reposado (Reposado) - rested tequila. Aged 3-12 months in oak barrels and becomes golden brown (Herradura Reposado and Cabo Wabo).

• Anejo (Aného) - an old, seasoned or tequila. Ripening period - 3-10 years, often no more than 7. Longer tequila in barrels kept, since becoming resistant bitter drink (El Patron Anejo).

For aging tequila used oak barrels with a capacity of 600 liters. More often than not come from the barrel bourbon, but some manufacturers prefer sherry casks, whiskey, brandy or entirely new oak barrels to give the drink a stronger taste. Age of barrels up to 50 years or more.

Term Exposure
STANDARDS

Mexican State has exclusive rights to the brand, "Tequila", so this can be considered only tequila that drink that is produced directly in Mexico. The government closely monitors its production, rightly regarding it as their national heritage and pride.

On the bottle of tequila invariably present marking «Hecho en Mexico» - «Made in Mexico."
Useful knowledge about tequila

Alcohol content.
Usually fortress export tequila is about 38-40%., For domestic consumption - up to 46% vol.

Transparency / turbidity.
In the bottle of tequila can contain small solid particles, which is not considered a fault and suggests that tequila is not filtered before bottling to preserve the flavor.

Marking drink.
The label on this tequila must be present designation Denominacion de Origon - Mexican government permission to use the name tequila according to area of ​​origin and numbers to ensure quality of the drink. Caption CRT (Consejo Regulador del Tequila) means that tequila was controlled by the Council Regulation on the tequila. In addition, there is a non-profit Association of tequila (Chamber of Tequila Producers).

Sake only reveals the sincerity of the heart

Japanese DRINK

Japan - a unique, mysterious, and with nothing comparable countries. The Japanese, like no other, honor the traditions and culture of honor. One manifestation of this respect, the most valuable heritage, which is carefully passed down from generation to generation, is the culture of the Japanese national drink called sake.

Sake - a traditional Japanese alcoholic beverage, or as it is called, "sake", "Osaka", "seiche" or "nihonshu" is not a cereal distillate as Japanese rice wine or rice whiskey. Sake is not thrown out, his "wandering" (produced by cbrazhivaniya) as wine and beer from the ground, boiled rice.

Although sake is often mistakenly referred to as "rice vodka," fortress of the drink is usually only about 14-25%.
HISTORY SACE

Originally sake - a ritual drink. So far, he has a role in certain Shinto rituals. Basically drink meant for the deity to appease him and secure way yields for the period of rice cultivation.

The history of sake is lost in the mists of time. It is believed that the Japanese began to brew sake, about two thousand years ago. Perhaps the recipe was imported from China, where rice wine has been popular in the VIII. BC. e.

Initially, the right manufacturing sake had only members of the royal family, and later adopted a skill, Buddhist monks, and only in the Middle Ages, the drink began to make farms for themselves. Way to get a drink in those days was very picturesque, but not very hygienic.

Rice grains just chewed and spat in wooden containers, where without any austere and fermentation took place. Cleaner sake began to receive only in the XII century. On an industrial scale, a drink made with steel XVII century. The heyday was in the production of sake during the Edo period (1600-1868).

Imperial drink
Modern production of traditional drinks

The advanced technology of sake perfectly combines traditional techniques and the latest technology. Because of this and get high quality beverage, is considered environmentally friendly. For the preparation of sake rice is used special varieties that differ by large and heavy grains with high starch content. The best varieties of rice for sake considered "Yamada Nishiki" and "Omata." Special demands are made on the water - it must contain potassium, magnesium, phosphorus and calcium, but it is free from iron and manganese.

In the first stage of production rice polish, and the grind of 10% to 50% (for the expensive varieties) grain. Polished rice is washed with water and soaked for a time from several hours to days. Then the rice is treated with steam. Part of parboiled rice is used to make sourdough - added to it a culture of yeast and mold stand in warm and hot room for about 35 hours.

Next, the resulting mash is mixed with steamed rice and water, and then within 15-35 days is the main fermentation. The resulting drink is settled and filtered. For the sake of obtaining a more delicate taste and restraint use pasteurization in special airtight containers for 6-12 months.

High quality drink
TASTE SACE

Finished drink is colorless and transparent, has an average strength of 16-20%., Though there are more than%. Sake is classified according to four main criteria: sweet - spicy and easy - strong. Usually easily check for dryness. That is, the stronger the sake, the drier and rougher taste. With such a measure as "sweet - spicy" things easier. The higher the corresponding number, the sweeter the Sake. A higher number means the severity that this drink will burn your tongue like pepper. Of the major manufacturers can mention 'Savanotsuru' ('Crane Swamp'), which has been 300 years of producing the same name sake in Kobe. In the same prefecture, and the plant operates another company - 'Hakutsuru' ('White Crane'), producing also quite well-known brand.
HOW TO DRINK SACE

Culture of drinking sake is a whole ritual of the Japanese. Drink bottled in ceramic bottles of 360 grams, called tokkuri. Drink sake and cold, and warmed up to 45-50 °. In restaurants, it uses a special oven. At home tokkuri put in a water bath.

Upon reaching the desired temperature earthen vessel is placed in a special ceramic support - tokkuri Hakam, and served to the table. Should drink small sips of sake from small, accommodating 30-40 grams, the glasses, called points you. Sake will not tolerate haste and everyday attitude.

Culture of drinking
GOOD whet SACE

And still wondering - why it warmed sake? There are several versions. The basic version, honest and practical, says the benefits of a warm drink in the cold season. In this first hand could not see anyone, and the Japanese Emperor Saga, the years of which in the first half of the IX century. You can really be called the era of peace and tranquility.

Somehow this son of the sky went hunting and suddenly felt a chill. Accompanying him left Minister Fujiwara Fuyutsugu not confused, heated sake and gave the emperor. By the back a good mood, and chills were completely forgotten. This is the first warming of sake in Japan, documented. They say that since then, among the aristocracy was taken on September drink cold sake, and from October to February - warmed.
That is fed to SACE

The taste of sake is very specific. This is particularly so when you drink unheated drink. Man accustomed to vodka, at first it may seem that he poured poorly cooked and though much diluted moonshine.

Traditional snack - dried squid and small Japanese sandwiches - sushi. They serve as the basis for the sticky rice cakes. As a supplement can serve eel, tuna, eggs and even sea urchin. Seafood, in fact.

Subtleties of creating cognac

Cognac - a strong alcoholic beverage obtained aging cognac spirits, which, in turn, are the product of double distillation (distillation) of white wine.
Mandatory conditions of maturing cognac spirits are oak barrels, a certain temperature, and oxygen supply.

Fabrication begins with brandy, that every year the grapes harvested in October and immediately squeeze the juice out of it. Then pour it into large tanks where the fermentation process starts, which lasts up to a white wine. The wine is distilled in traditional distillation apparatus. Then the young brandy aged in barrels made of oak.
So in short looks amazing technology of flavored drink - brandy, but the process is made up of many parts, features, and time intervals.
What to start with the production of cognac


The main raw material - Ugni Blanc
To produce brandy traditionally uses the following grape varieties: Ugni Blanc, Folle Blanch and Colombard. In practice, "monopolist" is a sort of Ugni Blanc, whose share in the total harvest is about 98%. This slow-maturing variety with high acidity, high yield and resistance to diseases (in particular, to gray mold and phylloxera). The vines are planted in rows at a distance from each other by about 3 meters. This allows us to harvest using machines, thereby significantly increases productivity and reduces time of harvesting.

Harvested grapes immediately fed to the press and squeeze immediately sent to fermentation. Newspapers have used just a little crush berries, but do not wring them dry. Expressly prohibited the use of screw presses (continuous presses). Fermentation takes place in containers with a capacity of 50-200 hectoliters, while not add sugar. Less strictly controlled use of antiseptics such as sulfur dioxide and antioxidants. Is performed and wine clarification, filtration or centrifugation. And pressing, fermentation and very strictly controlled, as these two steps are crucial for the quality of future alcohol.

The resulting wine to the distillation sludge stored on yeast, where fermentation begins. Its acidity is lowered, it becomes softer and more delicate taste. Still wine, which will be fed to distillation, very dry (on average less than 1 gram of sugar per liter), contains a lot of acid and low alcohol (no more than 8-9% by volume). Fermentation of the juice occurs in approximately 3-4 weeks after harvest. The result is a young dry wine blanc de blanc (Blanc de Blanc).
Double distillation

Next comes the most important step in production of brandy - distillation (distillation). It is carried out in the next year, after the harvest, but be sure to March 31. Distillation is carried out in a special distillation apparatus, the so-called "Charentais" distillation cube (alambic charentais). Traditionally, it is made of copper, because this metal is resistant to tartaric acids. This consists of the still heated over an open fire extraction boiler (fire sources are coal or gas) boiler cap in a "bulb", and tubing bent into a "swan neck", which is then transformed into a coil passing through the cooler.

Directly distillation process consists of two stages:
• Stage 1 - is to get the base of the primary distillation of so-called crude alcohol (French première chauffe), strength of the order of 27-32%. 9 liters of wine distillation yields about 1 liter of ethyl alcohol, fairly nondescript in color and opaque. Initial distillate, called "head» (tetes), and the final "tail» (guenes) do not use, and poured as they contain many unwanted flavors.
Small producers distill wine "on the lees", that is unfiltered, thus get raw alcohol with maximum aroma and flavor components, which subsequently is transferred nature of the future of cognac.
• Stage 2 - is sending raw alcohol to a secondary distillation to obtain a high-quality base is ethyl alcohol. The second distillation requires great care and skill. It is called "Bon-shofe» (bonne chaaffe), which means "good heat". Within 12 hours of slowly and carefully re-distilled raw alcohol. As with the first distillation is stored only one "heart." It was the second fraction, strength 68-72% alcohol, is to further aging in oak barrels and is cognac.
EXCERPT BRANDY


Oak barrels
The next important step - aged brandy. Believe that it is crucial to achieve the highest degree of quality drink.

The process of aging brandy spirits for not less than 30 months, and may last up to 50 (or more) years. Spirits aged in oak barrels. Tanks should not have any metallic or other parts that may come into contact with alcohol. You can not use even the glue joints! Wood for the barrels carefully selected, paying attention to the density and porosity of the material.
Age of oaks should be 150-200 years. In general, the creation of barrels - a complex and important process and master cooper are very much appreciated. This is due to the fact that the oak - a difficult material to process, and the process of product development requires not only skill, but also patience: finished riveting, for example, it takes about five years to withstand the open air, and then you can use it. (Interestingly, the master cooper determines readiness riveting taste!).

Exposure alcohol - one of the main secrets of obtaining brandy. During soak in brandy spirits go tannins and other substances from oak. This process is controlled so that the result is a special, unique range of fragrances in the process of aging of spirits poured into new barrels have already been used, even repeatedly, old barrels.

Wood - the material sufficiently porous, leading to evaporation of alcohol. Evaporation rate depends not only on the permeability of the walls of the barrel, but also on the humidity and temperature in the cellars, located at the surface of the land or more recessed into it. In the lower, wetter parts of the cellar the evaporation rate is higher in the upper, dry - below. When the alcohol changes the content of aromatics. All processes that occur during aging, ensure the cellar master. It determines when to pour spirits from new barrels in the old, when to move out of the bottom of the barrel cellar in the top and back. It is believed that one can become a master of the cellar only a few decades of work. He learns life!

Aging process is strictly regulated and less tightly controlled. Cellars, warehouses, which is an excerpt of cognac spirits, must be separated from the street, the buildings where other spirits store. Not allowed not only storage, but even a short rooming brandy spirits to others. Otherwise, made of ethyl alcohol drink on sale should be referred to as brandy. Compliance with these (and other rules and regulations) followed by the producers themselves, and, to the reputation of brandy remained steadfast, they created the National Bureau of interprofessional cognac.

Per year of aging evaporates about 0.5% alcohol. During the 50 years of aging in barrels for beverage strength is reduced from 71% to 46%. And for the whole year in the territory, where they create a cognac evaporates to 50,000 hectoliters of alcohol. Vaporized alcohol is called "angel's" because it seems to goes to heaven. In reality, these fumes powered fungus Torulla Compniacenis, forming a gray coating on the walls of the cellars.

If brandy, according to the "cellar master" peak in its development, it is poured from barrels in glass bottles, so-called "ladies-zhony" (Fr. Dames-Jeanne), sealed and placed in the most remote place the cellars, where they can be stored for decades without changes - so-called "heavenly" place (Fr. Paradis).
Finishing touch

The last excerpt brandy spirit comes to blending, or assemblage, that is, mixing, and if its exposure is fully completed - in a special vault paradise («Paradise"). To prevent further aging drink, it is poured into a large demijohns (bon-bonnes), which are placed in a special place of storage (cellar), in the same "paradise." Alcohols are stored there, usually unique. Brandy House is traditionally called their best of beverage word Paradise.

Blending is considered the top art of making cognac. Each manufacturer is committed to providing its drinks stable quality: aroma, bouquet and taste. But Cognacs from year to year can be different. For this reason, every year have to create any drink again. Cognac is usually of ten or more brandy spirits, although there are exceptions brandies made from ethyl alcohol of only one age (vintage or millezimnye) and cognacs, containing up to 200 cognac spirits! Engaged in blending cellar master himself, who personally monitors the aging brandy spirits.

The process of establishing brandy several operations during which the drink was added (but not always) some more parts: distilled water (and after the addition of water, the mixture is again kept in barrels for at least a month), sugar syrup or molasses to mitigate the taste (for beverages, sold in France, allowed the sugar content is not more than 2%, in other countries - 3.5%), caramel (caramelized sugar) in an amount of not more than 2% to give the drink a certain color, the infusion of oak chips (chips after exposure to distilled water or alcohol solution at a temperature close to the boiling point, for a few hours - this infusion called buazazhem (boisage)) to give the drink a darker color and the "old" taste.