Read, review, and even submit your own brandy reviews at Proof You can easily get this brandy in India when needed due to a good amount of import taking place in our Country. The next step: While cognac gets all the attention, brandy is a big, diverse category. Brandy is wonderful on its own, in a cocktail or as an after-dinner drink. Explore our wide variety of over 3, types of liquor. Discover our exclusive line of Own Brands products available only in our stores.
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French brandy brandsVIDEO ON THE TOPIC: The Art of Blending (Cognac)
Chios mastiha is a Greek liqueur that is made with Masticha Chiou—a resinous sap of the Schinias tree. The liqueur is made by macerating Chios mastic or Chios mastic oil in grain spirit or distilling it with alcohol. The combination is then diluted with water and sweetened before it is bottled.
The process results in a clear and subtly sweet spirit with fresh notes of pine, anise, herbs, and citrus fruit. XUXU is a German strawberry liqueur that is made with a combination of fresh strawberry mash, vodka, and a splash of lime to balance out the sweetness. Because of its composition, XUXU displays fresh and fruity strawberry aromas and flavors.
This sweet liqueur can be enjoyed as a shot, but it also perfectly blends into cocktails and long drinks. It is also commonly used in dessert-making, and it blends exceptionally well into custards and ice creams. The drink is distilled from a macerate of green anise seeds that are steeped in neutral alcohol and water. Like other types of anise-based beverages, this Spanish version is also traditionally mixed with water to produce a cloudy drink that is best enjoyed as a digestif.
This French gentian liqueur was first produced in The drink is distilled from a macerate of yellow gentian and a secret combination of aromatic plants. Salers is a complex liqueur characterized by its herbal, citrusy notes and light golden color. Campbeltown is a small whisky region that was once the center of Scotch production. Nowadays, there are only three distilleries left, but Campbeltown remains an important area that produces distinctive and unique styles.
Scotch from Campbeltown can slightly vary in character, but they are usually peaty and often robust, with salty, smoky, and fruity nuances that are complemented by hints of vanilla and toffee. Produced on the island of Chios, this Greek spirit is distilled from sun-dried and fermented figs in traditional copper stills, similar to those used for making ouzo or raki. Traditionally, the production of souma starts around the end of October, and it typically lasts until mid-December.
Read more. St-Germain is a French elderflower liqueur that was first introduced in It is produced by an artisanal technique which starts by macerating fresh elderflowers in warm water. The infusion is then filtered and combined with fruit brandy, water, sugar, and neutral grain spirit.
Named after the eponymous mountain in Yerevan, Ararat is the most famous Armenian brandy. Ararat was first introduced in , and it was mainly modeled on the famed French cognac-making tradition.
Although Armenian producers copied French methods, the combination of spring water from the Katnaghbyur source, climate, and native grapes influenced the creation of a brandy that has been praised for its excellent quality and a unique character. The spirit is made with pine cones, usually Arolla Stone Pines, which are harvested during summer, when they are still green. They are then sliced and macerated in grain spirit or fruit brandy. While they mature in the spirit, they impart the base with a distinctive reddish hue.
Abricotine is a clear, colorless fruit brandy that is characterized by its dominant apricot flavor and subtle almond nuances. It is distilled from pitted and fermented Luizet apricots that are cultivated in the Valais area and are especially suitable for distillation. Galliano is a sweet herbal liqueur created in by Italian distiller and brandy producer Arturo Vaccari of Livorno, Tuscany. The star element in Galliano is vanilla, which differentiates it from other anise-flavored liqueurs such as Sambuca, Pernod, or Anisette, but the extensive list of ingredients also includes Chinese star anise, Mediterranean anise, juniper, musk yarrow, ginger, lavender, cinnamon, and peppermint.
Averna is a popular Italian bitter digestif that was named after its inventor Salvatore Averna who created it in Some sources state that the recipe was handed to the Avernas by a monk of the local San Spirito monastery. The exact ingredient list remains the Averna family secret, but this bittersweet liqueur is said to be made with more than 60 different herbs, roots, pomegranate, and the essential oils of bitter Sicilian lemons.
This Latvian herbal liqueur is based on a combination of 27 different botanicals, including wormwood, valerian, black pepper, gentian, and ginger. The herbal infusion is later matured and mixed with honey and caramel. Although small amounts of other herbs may be added to the macerate, the most prominent are the alpine shrubs of the genus Artemisia wormwood , which impart the drink with a distinctive subtly bitter flavor.
Chacha is a potent Georgian brandy that is made from pomace —solid remains of grapes such as skins, stems, and seeds that are left after the juice has been pressed. The drink is usually a by-product of winemaking, in which the pomace is collected and aged before it is distilled.
Varying between 40 to 60 percent in alcohol content, chacha is usually clear and characterized by aromas of dried fruit. When it is oak-aged, it attains a light golden color and notes of vanilla, caramel, and wood. Although it is commercially produced, many families produce wine at home, and also distill chacha from the leftover pomace, while some producers even make it from whole grapes. Chambord is a raspberry liqueur that was modeled on an ancient liqueur from the Loire valley. The base of the drink is made with a combination of raspberries and blackberries that are macerated in a neutral French spirit.
The berry infusion is then blended with only natural essences that include juice of black raspberries and blackcurrants, Cognac, vanilla from Madagascar, honey, and botanicals. No artificial additions are used in its production. Finally, the master blender will create the final filtered version, which is bottled at The liqueur is dark purple, dense, richly-flavored, silky, aromatic, and not overly sweet.
It is a perfect choice for cocktails, and it works especially well mixed with Champagne, vodka, rum, or gin. Although the recipe is held secret, the drink is made by macerating twelve different botanicals. This cream liqueur is traditionally served at Hogmanay, but it is also associated with other festive occasions, and represents an epitome of Scottish hospitality.
The delicious concoction consists of a mixture of brose water-soaked oatmeal , heather honey, malt whisky, and double cream. In terms of size, Highland is the largest region designated for the production of Scotch whisky.
It covers most of the Scottish mainland, and though it sometimes includes the islands, they are mostly regarded as a separate region. Because of its size and diverse geography, Highland Scotch may significantly vary in character. Aged in Limousin and German oak, classic Asbach Uralt is an amber-colored brandy that is smooth and warming, with subtle sweetness and peppery nuances that are accompanied by aromas and flavors reminiscent of honey, vanilla, caramel, plums, nuts, chocolate, and coffee.
This Italian liqueur is praised for its combination of fine Italian brandy, vanilla, and Mediterranean citrus essence. It is believed that the first version appeared during Renaissance, but the ancient recipe was brought to life by Gaetano Tuoni and Giorgio Canepa who marketed it under its current name and originally produced it in Livorno.
The drink rose in popularity during the Second World War, when it became a favorite among American soldiers. Himbeergeist is a German raspberry spirit that is made by macerating fresh raspberries in neutral alcohol.
No artificial flavorings or colorings are added, and the infusion is then distilled before it is bottled. It results in a clear and colorless spirit that displays clean raspberry aromas. The drink should be served well-chilled, and it is best enjoyed slowly sipped. It is recommended to enjoy it as a digestif.
Optionally, it can be mixed with coffee or used in cocktails, and it goes exceptionally well with sparkling wines. This Irish liqueur is based on a combination of whiskey, honey, and various botanicals. It is believed to stem from a century-old recipe for heather wine, but it was officially launched in The liqueur is characterized by its deep amber color and complex flavor that is typically smooth and displays warm honey aromas, with underlying notes of spices and fruit. Irish Mist is usually served neat over ice, but it also blends well with soda, soft drinks, or coffee.
Although the recipe is kept secret, some of the flavorings include citrus oils, cinnamon, and vanilla. Apart from the standard versions, the brand also produces a variety of flavored cream-based liqueurs, as well as several special edition drinks.
It is recommended to serve Vana Tallinn on the rocks or as an accompaniment to coffee, but the liqueur also incorporates well into cocktails and long drinks. This fragrant liqueur is usually dark purple in color, smooth, and subtly sweet, with typical floral and fruity nuances.
The drink made its first appearance sometime in the 19th century, and in its beginnings, it was usually combined with vermouth or sometimes enjoyed on its own. Rosolio is an ancient Italian liqueur that was often used as a base in preparation of other drinks. Although it is claimed that the name rosolio originated because the drink was flavored with Drosera rotundifolia—a type of sundew with a Latin name ros solis , it is also likely that the name originated because the liqueur was primarily infused with rose petals.
With time, various other flavorings were used in its production, and the name was eventually used as a generic term for a variety of liqueurs. All the variations were created and flavored with local products such as lemons in Campania, bergamot in Calabria, fennel and citrus in Sicily, juniper berries in Tuscany, and rose petals in Piedmont.
This clear cherry-flavored liqueur dates back to the 16th century when it was first made by Dominican monks in Zadar. It is produced from the fruits including the pits of Marasca cherries, which give Maraschino its unique, intense aroma, and subtle bitterness. The commercial production started in the 18th century by Francesco Drioli, while Dalmatia was still under the rule of Venetian Republic.
In the midth century, during political turmoil, the production was abruptly stopped, and the Yugoslav government later unified it under one enterprise, which would later be named Maraska.
Rakomelo is a Cretan drink that combines honey and tsikoudia, a clear Cretan spirit that is sometimes referred to as raki, though it is not anise-flavored like the namesake Turkish spirit. The drink is often flavored with herbs and spices such as cinnamon, cardamom, or cloves. It is frequently prepared at home by combining warm spirit and honey, but commercially produced versions are also available.
Rakomelo is sometimes served warm, usually as a soothing winter drink or a health remedy, while the well-chilled variety is mainly enjoyed neat or with ice, preferably as an aperitif or a digestif. This Portuguese fruit brandy is distilled from fermented medronho berries that grow wild throughout the Algarve region.
The production of medronho has not been completely regulated, and though many distilleries have been licensed, some producers still operate illegally. This Italian amaro was first produced in , and it is still made according to the original secret recipe that employs 33 different herbs and roots. Ramazzotti is an intense, medium bitter digestif that is best enjoyed neat or on the rocks, preferably with the addition of lemon twist. This amber Finnish liqueur is produced with cloudberries—wild orange berries found in the in the Northern hemisphere—that are macerated in a neutral spirit, while the final blend is then enriched with honey and spices such as cinnamon or cloves.
Lakka is typically bittersweet and aromatic, with subtle berry notes, and an alcohol content that may vary depending on the label. This traditional Czech drink was invented in the 19th century as a substitute for the original Caribbean rum. It is usually distilled from potatoes or sugar beets to create a base that is then enriched with rum essence. Tsikoudia is a Cretan spirit that is distilled from fermented grape pomace strafylo —the solid remains that are left after the grapes have been pressed.
Tsikoudia is traditionally distilled in October and November, usually in small, family-owned copper stills. Zivania is a Cypriot brandy produced from grape pomace—solid components of grapes that are left after the juice has been pressed.
The distillate is then mixed with dry wines which are traditionally produced from native Mavro and Xynisteri grapes.
Independent since , Camus has upheld an uncompromising family philosophy for five generations. Join our exclusive membership program and enjoy unique benefits. After being initiated into the art of tasting you will create a unique Cognac — the Cognac to suit your taste. Under the guidance of a CAMUS professional, you will select your own eaux-de-vie from the best Cognac crus before creating
Samkon Brandy Factory
All Cognac is brandy, but not all brandy can be considered Cognac. Cognac must be at least 40 percent alcohol. Most Cognacs are aged much longer, however, featuring a blend of eau x de vie that can date back decades. In other words, while major Cognac houses may grow a small percentage of their own grapes, the vast majority of the distillate they use to create Cognac comes from local winegrowers and distillers. Climate change may someday influence which grapes are used to produce Cognac.
Samkon Brandy Factory
Bringing together contributions from experts writing on the "full spectrum of foods that have been hunted, gathered, cultivated, and domesticated," editors Kiple Bowling Green State Univ. Cambridge University Press Bolero Ozon. Kenneth F. Part I. Determining what our ancestors ate. Dietary reconstruction and nutritional assessment of past peoples : the bioanthropological record ; Paleopathological evidence of malnutrition ; Dietary reconstruction as seen in coprolites ; Animals used for food in the past : as seen by their remains excavated from archaeological sites ; Chemical approaches to dietary representation ; History, diet, and hunter-gatherers -- Part II.
Only brandy made in the town of Cognac can be called cognac, similar to how whiskey made in Scotland is called scotch. Cognac goes through a rigorous production process that starts from the moment grapes are harvested right down to the aging. The grapes that are used to make the foundational wine are harvested between the end of September and early part of October. They create a white wine that is dry and acidic with no extra sugars required, which helps to produce a wonderfully pure eux-de-vie. The overall distilling process can take anywhere between 24 to 48 hours. Paul Masson is a house that produces brandy in the United States. Martell is another distilling house located in France that is also known for making cognac, not brandy.
Ten Secrets About Cognac
It is one of the five largest Russian cognac producers. Viticulture and winemaking have been the main sectors of the economy of Kizlyar since the second half of the 18th century. In the s, Georgian businessman David Sarajishvili began producing alcohol Kizlyar   ; he was the first in the Russian Empire to produce cognac by keeping grape alcohol in Caucasian mountain oak barrels.
These products range from wines to spirits, with various packaging and size options. The plant has five lines for bottles and two for bag-in-box containers. Our comprehensive quality assurance system includes a broad range of samples, checks and measurements at different stages of production. The production department works in three shifts. Of this total, wines represented around 20 million litres, mulled wines around 5 million litres and spirits around 40 million litres. In addition to the Koskenkorva grain spirit, our production of spirits is based on clean groundwater. Altia protects the quality of the groundwater in its nearby areas through land ownership and by restricting construction in the area and establishing conservation areas. When we find a wine that is suitable for our product portfolio, we take care of its import and packaging for various markets. Altia processes wines in order to preserve their original characteristics. Logistics is one of the core areas of our business operations.
Kizlyar Brandy Factory
Founded in Moscow KiN factory dominates at the alcohol market in Russia for the last ten years. The factory produces superb drinks with excellent quality due to wealth of experience handed down from generation to generation, up-to-date and exceptional in Russia equipment, respect to traditions and experts ability to extend beyond usual and common work-flow. In the KiN factory was the first cognac producer that started to import materials from France and produce traditional cognacs offering completely new product at the Russian market. Cognac of the KiN factory is a real cognac of high quality that yields the same products from France in its consumer attributes. It perfectly fits for traditions of Russian feasts and matches spending power of native consumer. Producing vodka of the KiN Group the most modern technologies and old secrets of Russian distillation make a good balance. All the vodkas are produced from Luxe grain alcohol.
Chios mastiha is a Greek liqueur that is made with Masticha Chiou—a resinous sap of the Schinias tree. The liqueur is made by macerating Chios mastic or Chios mastic oil in grain spirit or distilling it with alcohol. The combination is then diluted with water and sweetened before it is bottled. The process results in a clear and subtly sweet spirit with fresh notes of pine, anise, herbs, and citrus fruit. XUXU is a German strawberry liqueur that is made with a combination of fresh strawberry mash, vodka, and a splash of lime to balance out the sweetness.
The goal is to excel every other company in the industry in all respects: quality and product range, manufacturing process, business scale. Over the next 5 years, the company acquires 5 more plants, becoming one of the largest players in the Russian spirits market.
Cocktail and liquor connoisseur Tom Sandham provides a comprehensive appraisal of global cocktail culture, highlighting the trends and techniques that make the finest drinks popular in their native climes and across the world. Cocktail lovers will appreciate personal tips from key bartenders such as Jim Meehan and Dale de Groff in New York and Tony Conigliaro and Salvatore Calabrese in London, while cutting-edge recent award winners point to the future with their new daring flavor combinations. At last, discerning drinkers can learn more about what to drink and where, then bring back their coolest cocktail experiences to enjoy at home.
Советую исчезнуть, пока он тебя не засек. Хейл пожал плечами: - Зато он не имеет ничего против твоего присутствия. Тебе он всегда рад. Сьюзан заставила себя промолчать.
Понимаю. - В голосе звонившего по-прежнему чувствовалась нерешительность. - Ну, тогда… надеюсь, хлопот не. - Отлично.