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.