glossary (Aal - Ang)
Is another word for black currant.
Common term used in the United States mostly to describe drinks consumed after you had a meal.
Is an expression written down on a spirituous liquors-label meaning: "Age is unknown".
The oil is won out of bitter- and sweet almond, the containing hydrogen cyanide of the almond kernel will be taken out in this process. The oil is basis for Orgeat-Syrup.
Is another word for sour cherrys.
Amaro Felsina Ramazotti - Italia
This herbal aperitif is produced out of around 33 choosen extracts of herbs and plants, in German it is called ‚Italiens herbal liqueur'. It was invented in Milan in 1815 and is exported to more than 50 countries today. It is reddish brown, acrid bitter, 32 Vol. - %, Product of the Family Ramazotti, Milan, on sale in Austria: Family Asbach, Doornkaat, Vienna.
Amer Picon - France
The bitter - aperitif is made of wine, wine-distillate, chinchona, orange peel and herbs, the flavour comes from the orange peel. It is also known as ‚Aperitif à l'Orange', may differ in the colours red and yellow, 30 Vol.-%
The history of American Whiskey is linked to the settlement of European settlers in the American continent. In 1640, it is reported of a Hollandaise Hendriksen, who distilled a schnapps from corn and rye on an order of the Dutch Colony of New Netherlands. The first note about a grain-schnapps in America is possibly the result of an accidentally order by the administration those days and does not give any conclusions about activities of Scottish and Irish settlers, which have certainly distilled whiskey since their arrival in North America, at least they must have produced to drink it themselves. Dominating drinks in the 17th century were: Rum and the so-called Apple Jack, because sugar and apple were available in bigger amounts than grain for the production. But when the amount of the grain-harvest rose, grain could have also been used to produce alcoholic distillates quantitatively according to Irish-Scottish tradition. The first whiskey produced in America was "Rye". It was already produced a few decades before the development of Kentucky in Pennsylvania, Virginia and Maryland. The rye was distilled in Pot-Still-Distillery-Plants, which were already known from Scotland and Ireland. But also in the new world, whiskey could not escape from the tax fee. The first tax fee was set in 1791, to fill up the treasury of the state. Already that time, alcohol tax was about one third of the price and riots of people not willing to pay the tax against tax-officers were not unusual. The origin of the today's so well-known Bourbon Whiskey is situated in Scott County, the Bourbon County part belonging to the State of Virginia. In the western neighbouring State Kentucky similar whiskey was produced; therefore a description for both was made up "Kentucky Bourbon Whiskey". It was actually meant to differ it from the rye-distillates coming from north-eastern situated Pennsylvania and to differ it from whiskeys of moonlight distillers. Those days, Bourbon-producers started storage in out-chared oak barrels, which is still done today. Besides main State Kentucky, other federal States also started producing Bourbon Whiskey like: Virginia, Maryland, Illinois, Pennsylvania and Tennessee. The production of Bourbon Whiskey: Grain is grinned carefully in a mill and afterwards boiled in water. Next step is the cooling down of the liquid, which contains starch, to minus 60 degrees. Malted grain is added next, which causes the start of change from starch to sugar. Before yeast is added, the temperature must be dropped furthermore, otherwise yeast will be destroyed and no alcoholic fermentation can start. Fermentation was done in wood-made containers in former times. But in these days nearly all are replaced by steel-tanks. Fermentation can take place in two totally different ways: In the sour-mash-method a part of the yeast-containing remains of the former distillation and being free of alcohol, because it was removed, is added to yeast of the following process. This is a good trick to transfer the character of the whiskey. This method is usually used to produce Bourbon. The sweet-mash-method is the second one, which is a simple, only seldom used procedure, where always new yeast is used to produce distillates of slightly different taste. Fermentation done according to sweet or sour-mash-method produces a liquid containing 7 or 8 % of alcohol. The followed distillation is similar to the Scottish Patent-Still-Process. The produced young Bourbon Whiskey is high concentrated and is reduced to about 50 to 60 % by using iron-free water before it is filled up into barrels. Afterwards the whiskey is stored in so-called 'Rackhouses', which are storage halls similar to Scottish "Warehouse". There are four factors to describe American Whiskey: 1. Bourbon Whiskey is a distillate containing 80 % of alcohol, the highest, and made from fermentable mash, which contains at least 51 % of corn and was filled up after a storage in out-chared oak barrels for at least two years. 2. Straight whiskey is a simple distilled whiskey. 3. Blended Straight Whiskey is a mixture of different Straight Bourbon Whiskeys, comparable to Vatted Malt Whiskies from Scotland. 4. Blended American Whiskey is a blended Bourbon Whiskey made from simple alcohol, which is not mainly made from corn, comparable to blended Scotch Whiskeys. There are about 3,000 American Whiskey-products. American whiskeys are most consumed spirituous liquors in the world. Many Bourbons are stored longer than the prescribed two years. The perfect age is very different, most Bourbons are available after four to eight years of storage. The description "Bottles in Bond" on a whiskey-bottle does only have a tax meaning, it is not a guarantee of quality. But only Straight Whiskey, which are unmixed distillates of one season, are stored for at least four years and only in 120-litres barrels with 100 American Proof (50 % alcohol content) sealed. The only advantage of this method for whiskey-producers is, that they do not have to pay the alcohol tax to the State as long as storage time has not finished.
Term describing a semi-dry Sherry.
This is a Spice-Bitter made of the sweeted, watery, alcoholic extract of the Angostura bark and bitter orange, cinnamon, cardamoms, cinchona peel and cloves.
It is named after the south american city Angostura situated on the river Orinoco. The bitter was developed by a doctor called Dr Siegert, coming from Heidelberg in Germany and was originally thought to be a kind of remedy for malaria. Its colour is red-brown, it is a bitter liqueur after the law, but never has to be consumed purely, known products are: Angostura-Bitter of the Family Siegert & Sons, Trinidad, 48 Vol.-%; and Riemerschmid, Munich, 40 Vol.-%, on sale in Austria: Family Mounier, Vienna.
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