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Other Spirits -Schnapps, Arrack, Calvados, Fraise, Framboise, Grappa,
Marc, Ouzo, Questech, Tequira and Sake
Introduction to alcoholic beverages
Schnapps
• Schnapps or schnaps:
• is a type of alcoholic beverage that may take several forms, including
• distilled fruit brandies
• herbal liqueurs
• infusions, and "flavored liqueurs" made by adding fruit syrups, spices, or artificial flavorings to neutral
grain spirits.
Arrack
Arrack
 arrack is a distilled alcoholic drink typically produced in the Indian subcontinent and Southeast Asia.
 Arrack made from the fermented sap of coconut flowers or sugarcane, and also with grain (e.g. red rice)
or fruit depending upon the country of origin.
 It is sometimes spelled arak, or simply referred to as 'rack or 'rake.
BHM_III_SEM_F&B_SERVICE_UNIT_4_SCH_4.pptx
Calvados
 Calvados (French pronunciation: ​[kal.va.dos]) is an apple or pear brandy from the Normandy region in France.
 A French Eau de vie produced in Normandy which is distilled from cider or perry and which has been aged for a
minimum of two or three years.
 Calvados has a minimum alcohol content of 40% ABV.
Fraise
Vedrenne Creme de Fraise (Strawberry liqueur) 16%
Brand/Distillery : Vedrenne
Country of Origin : France
Vintage :
ABV : 16%
Volume : 700ml
Flavors: authentic taste of sweet fruit with slight acidity and a beautiful fruity finish.
Framboise
 Framboise (French pronunciation ​) is the name of two kinds of alcoholic drinks fermented with the
raspberry
 (framboise is the French word for raspberry).
grappa
 Grappa is an alcoholic beverage a fragrant, grape-based pomace brandy of Italian origin that contains 35
to 60 percent abv.
 Grappa is now a protected name in the European Union. To be called grappa, the following criteria must
be met.
 Produced in Italy, or in the Italian part of Switzerland, or in San Marino
 Produced from pomace
 Fermentation and distillation must occur on the pomace—no added water.
Pomace brandy
•
 Pomace brandy is liquor distilled from pomace that is left over from winemaking, after the grapes are pressed.
 It is called marc in both English and French, but "grappa" in Italian.
 In Spain it is sometimes called marc, but more usually orujo.
 Alcohol derived from pomace is also used as the traditional base spirit of other liquors, such as some anise-flavored
spirits.
 Unlike wine brandy, most pomace brandies are neither aged nor coloured.
BHM_III_SEM_F&B_SERVICE_UNIT_4_SCH_4.pptx
ouzo
•
Ouzo is a dry anise- flavored aperitif that is widely consumed in Greece and Cyprus.
Its taste is similar to other anise liquors like rakı, arak, pastis and sambuca.
Ouzo has its roots in tsipouro, which is said to have been the work of a group of
14th-century monks on Mount Athos.
One version of it was flavored with anise. This version eventually came to be called
ouzo.
quetsch
In Alsace, in the Basle region, in Haute-Saone , in Lorraine and in Luxembourg ,
we call quests (without ) the sc0hnapps ( eau-de-vie ) obtained by distillation of
fermented quetsches .
This drink is eaten either fresh or at the temperature of the coffee cup.
In other French-speaking regions, this eau-de-vie is sometimes referred to
simply as "plum.
sake
 In which alcohol is produced by fermenting sugar that is naturally present in fruit (typically
grapes),
 sake is produced by a brewing process more akin to that of beer, where starch is converted into
sugars, which ferment into alcohol.
 The origin of sake is unclear, the earliest reference to the use of alcohol in Japan is recorded in
the Book of Wei in the Records of the Three Kingdoms.
 This 3rd-century Chinese text speaks of the Japanese drinking and dancing.
 Alcoholic beverages (Japanese :) are mentioned several times in the Kojiki, Japan's first written
history, which was compiled in 712.

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BHM_III_SEM_F&B_SERVICE_UNIT_4_SCH_4.pptx

  • 1. Other Spirits -Schnapps, Arrack, Calvados, Fraise, Framboise, Grappa, Marc, Ouzo, Questech, Tequira and Sake Introduction to alcoholic beverages
  • 2. Schnapps • Schnapps or schnaps: • is a type of alcoholic beverage that may take several forms, including • distilled fruit brandies • herbal liqueurs • infusions, and "flavored liqueurs" made by adding fruit syrups, spices, or artificial flavorings to neutral grain spirits.
  • 3. Arrack Arrack  arrack is a distilled alcoholic drink typically produced in the Indian subcontinent and Southeast Asia.  Arrack made from the fermented sap of coconut flowers or sugarcane, and also with grain (e.g. red rice) or fruit depending upon the country of origin.  It is sometimes spelled arak, or simply referred to as 'rack or 'rake.
  • 5. Calvados  Calvados (French pronunciation: ​[kal.va.dos]) is an apple or pear brandy from the Normandy region in France.  A French Eau de vie produced in Normandy which is distilled from cider or perry and which has been aged for a minimum of two or three years.  Calvados has a minimum alcohol content of 40% ABV.
  • 6. Fraise Vedrenne Creme de Fraise (Strawberry liqueur) 16% Brand/Distillery : Vedrenne Country of Origin : France Vintage : ABV : 16% Volume : 700ml Flavors: authentic taste of sweet fruit with slight acidity and a beautiful fruity finish.
  • 7. Framboise  Framboise (French pronunciation ​) is the name of two kinds of alcoholic drinks fermented with the raspberry  (framboise is the French word for raspberry).
  • 8. grappa  Grappa is an alcoholic beverage a fragrant, grape-based pomace brandy of Italian origin that contains 35 to 60 percent abv.  Grappa is now a protected name in the European Union. To be called grappa, the following criteria must be met.  Produced in Italy, or in the Italian part of Switzerland, or in San Marino  Produced from pomace  Fermentation and distillation must occur on the pomace—no added water.
  • 9. Pomace brandy •  Pomace brandy is liquor distilled from pomace that is left over from winemaking, after the grapes are pressed.  It is called marc in both English and French, but "grappa" in Italian.  In Spain it is sometimes called marc, but more usually orujo.  Alcohol derived from pomace is also used as the traditional base spirit of other liquors, such as some anise-flavored spirits.  Unlike wine brandy, most pomace brandies are neither aged nor coloured.
  • 11. ouzo • Ouzo is a dry anise- flavored aperitif that is widely consumed in Greece and Cyprus. Its taste is similar to other anise liquors like rakı, arak, pastis and sambuca. Ouzo has its roots in tsipouro, which is said to have been the work of a group of 14th-century monks on Mount Athos. One version of it was flavored with anise. This version eventually came to be called ouzo.
  • 12. quetsch In Alsace, in the Basle region, in Haute-Saone , in Lorraine and in Luxembourg , we call quests (without ) the sc0hnapps ( eau-de-vie ) obtained by distillation of fermented quetsches . This drink is eaten either fresh or at the temperature of the coffee cup. In other French-speaking regions, this eau-de-vie is sometimes referred to simply as "plum.
  • 13. sake  In which alcohol is produced by fermenting sugar that is naturally present in fruit (typically grapes),  sake is produced by a brewing process more akin to that of beer, where starch is converted into sugars, which ferment into alcohol.  The origin of sake is unclear, the earliest reference to the use of alcohol in Japan is recorded in the Book of Wei in the Records of the Three Kingdoms.  This 3rd-century Chinese text speaks of the Japanese drinking and dancing.  Alcoholic beverages (Japanese :) are mentioned several times in the Kojiki, Japan's first written history, which was compiled in 712.