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glossary (Hai - Hol)


Hai-Hol Hol-Hor

The ancestors of Haig came to Scotland in the 12th century. Ancestor Urahn Petrus, who has been a Norman knight, had nothing to do with the production of whisky. His grand child started distilling products. The family went on producing whisky only on the purpose to use it for itself. At the beginning of the 17th century a few descendants of the Haig-Family moved to Throsk close to St. Ninian's in Sterlingshire. There, they built up a farmhouse. Robert Haig liked producing whisky. He studied the most modern methods of distillation while travelling around in Western Europe. He expanded the farm to a producible Whisky-distillery. It did not take long and Haig's Scotch became known and popular in town and country. 1627 is supposed to be the year of foundation of the company Haig. The House claims to be the oldest whisky-distillery in the world. First success and popularise in public were the reasons why the parliament had the idea in 1643 to put a tax on whisky produced in Scotland. The tax was supposed to supply the war. At the beginning the tax officers were relatively modest. But soon they found out how much Scotch was consumed everywhere and therefore they rose the tax fee. The Scots felt hurt in their personal right of freedom and business. The time of smuggling and moonlight distilleries started in the Highland. The Haig-Family did neither care about the tax nor about the smugglers. The Family expanded its company according to aim reaching plans. Already in 1699, Robert Haig produced 128 gallons of Scotch in the months of May to July. The business went well and the owners could raise the sale each year. In 1831, Aeneas Coffey invented a better distilling plant. Now it was possible to produce whisky in bigger amounts and relatively simple. Finally, the Scotch became very famous in the second third of the 19th century. Until that time only straight whisky had been produced, which had a flavour that English people did not really like. But there was a new idea of blending the strict malt whisky with simple types liked by the English. And blender like John Haig (1802 - 1878) produced a whisky, which became world famous. John belonged to the most famous personalities of the Haig-Family. At the age of 20, he had started to work in the Cameron Bridge Distillery, which belonged to the Haigs. (Still today it belongs to the biggest and most important distilleries of John Haig & Co. Ltd). One year before his death, John Haig & Co produced 1,25 million gallons of whisky. Around 1877, the blending business was moved from Cameron Bridge to Markinch, where the company is still situated today. In those days John Haig also founded the Distillers Company Ltd. (DCL) together with five other distilleries. Out of the relatively small society, the biggest merger of Scottish distillers and blenders developed in only a few years. At the end of the 19th century, John Haig already produced and sold the today's known and offered products: Glenleven, Gold Label and Dimple. The famous "pinched" bottle of the Dimple was firstly used by Haig around 1900. Just a few years later the Scottish-American company Haig&Haig, being independent from John Haig & Co, took over the bottle-shape for its 'Five Star Whisky'. It became one of the most popular kinds of whisky in the US. In 1925, the House Haig&Haig was taken over by John Haig & Co. The "pinched" bottle of Haig was so popular that many other producers tried to copy it until in 1927, when the House of Lords in Scotland declared the right on this bottle design belonged only to Haig. In 1958, it was also registered in the Us patent office. Standard products like Gold Label Blended Scotch Whisky (40 %), De-Luxe-Quality Dimple Blended Scotch 12 Year Old (40 %) and Glenleven Malt Whisky 12 Year Old (43 %) are exported to Germany by Haig.

Wine-trader Hans Hansen founded a small spirituous liquors company in Flensburg in January 1869, not realising that his company will become one of the most important Rum trading companies in only a hundred years. After the death of Hansen (1892), the company was sold to the traders August Green and Christian Lorenzen, living in Flensburg. Under their management the company rose quickly. In 1909, August Green became the only owner of the company. His dream was to make "Hansen-Rum" famous in Schleswig Holstein. World War I stopped his dream of expanding. After the war ended, August Green Junior entered the Family company. When his father died in 1921, he took over the management of the company. He expanded the production, new products were produced. The company moved into bigger rooms. In only four decades August Green Junior made the products of the House the most famous on the market. After World War II a new start had to be set. August's son, Fritz, entered the management of the company, in 1952. In 1962, a new building at the border of the town became the new home. In 1965, two fatal things happened for the company. Fritz Green, at the age of only 38 years, and his father August Green died in a small time difference of a few weeks. Kurz Green, the younger brother of Fritz became the only personally liable sharer of the company. The following years, he expanded the company to what it is like today. In 1968, Hansen took over the old spirituous liquors company J.C. Smith in Flensburg. One year later an own subsidiary company was opened on the Caribbean Island Aruba, to secure the delivery of high percentage rum. In 1971, Hansen took over the company A.E. Colding in Flensburg. 1974 was an important year as well. The two most traditional families Green and Dethleffsen in Flensburg merged their Rum-Houses, which had been working against each other until that day. So, the Houses Hansen/ Smith/ Colding and Balle/ Nissen became one company named H. Hansen jr.& O.C. Balle Ltd and Co. The Green-Family owns 65 % of the company and the Dethleffsen-Family 35 %. The Hansen/ Balle production consists of seven rum products and 16 different rum types. Main products are Hansen-Rum and Balle-Rum, which make 80 % of the total sale. Absolute top product is the Hansen product "President". For its production, very special chosen Rums from Jamaica are used, which have been stored in oak barrels for at least ten years, before they are used for the production. The name "President" dates back to the year of 1927: At that time the President of the German Empire, from Hindenburg, inaugurated the 'Hindenburg-Dam', which is said to be the work of the century. This event was the time to introduce the typical product of Schleswig-Holstein. The Hansen-Rum was liked by the President of the German Empire. That he gave his permission to call the Balle-Rum product "Hansen-President" from that time on. Following the Hansen-Rum, Ball-Rum is the second important product, which was invented by the trader Ole Christian Balle in 1717. It was taken over by Herm. G. Dethleffsen later on. Balle is maybe the oldest rum product of Flensburg. Hansen/ Balle is the leading rum-producer in Germany. Hansen/ Balle products are mainly exported to Denmark, Benelux-countries, Switzerland, Austria, Great Britain, Italy, Australia, Poland and USA. Hansen, together with Smith and Colding, offers: Hansen President Jamaica Rum Blend (42 %); The Old Hansen Blue - Authentic West-Indian Rum (40 %); The Old Hansen Green - Jamaica Rum Blend (40 %); The Old Hansen Red - Authentic West-Indian Rum (54 %); The Old Hansen Arrak Batavia-Arrak Blend (40 %); The Old Hansen - Original West-Indian Rum (73 %); Ron White Cat - Authentic Caribbean White Rum (38 %); Old Smith - Jamaica Rum Blend (38 %); Old Smith - Rum Blend (54 %); Old Rum Smith - Authentic Overseas Rum (54 %); Original "Flensburg's Lightfire" - semi bitter, herbal liqueur (32 %); Colding "No 96" - Jamaica Rum Blend (38 %); Aniversario - Authentic Old Rum from Venezuela (40 %); (see Aniversario). Products of the Houses Balle/ Nissen.

Hard Liquors
This is the name of unsweeted spirituous liquors, like Cognac, Rum, Gin, Whisky.

In 1981, John Harvey & Sons Ltd celebrated it's 185th anniversary. The company was founded in Bristol in 1796. Since that time, the names "Harvey" and "Bristol" have become a synonymous for sherry in the whole world. The Spanish product sherry nearly developed into a "British" drink while centuries passed by. People who knew the sherry very well always honoured British companies for their finest Sherry mixtures. Bristol looks back to a hundred years old tradition of being a "wine-port" . In the 16th century, sherry was exported to England for the first time. Since 1634, it has been known, that the product Bristol-Milk is named after the town Bristol. Until today John Harvey still uses the cellars of the Augustinian Monastery, which was built in Denmark street in the centre of Bristol in 1140. The monastery does not exist anymore, but the church can still be seen. It is the Cathedral of Bristol today. The original offices of Harvey in Bristol have been destroyed in World War II, only the historical cellars stayed. "Harvey's Restaurant" can be found in one part of it these days. It is one of the bests in the country, having one of the most offering wine-cards in the world. The other cellar became a wine-museum. Harvey-offices still work in the centre of Bristol, the storage halls and blending and bottling plants have been rebuilt in 1960 in Whitechurch at the edge of Bristol. Whitechurch owns the biggest wine cellars of Europe at the moment which are not underground. The sherry is chosen by Harvey-experts and is firstly stored at Harvey & Sons in Jerez de la Frontera. Then it is send to Harvey's in Bristol, the main storage hall, to be stored there for another time. After a careful choice of the products the types of Harvey will be blended. Harvey products are available in 130 countries in the world. The traditional export markets are North-America, where Bristol Cream is the undefeated number one, Caribbean Island and Ireland. Harvey-Sherries are also getting popular on European markets. Bristol Cream is most known everywhere. The Sherry got the name Bristol Cream because of an aristocratic lady who, about a hundred years ago, tried the famous product Bristol Milk of the town Bristol, being invited by John Harvey II. Later on she also tried a Sherry blend. The lady knew good quality of drinks and said spontaneously: "When that is Bristol Milk than this has to be Cream." Harvey registered the name not knowing, that Bristol Cream will become a very successful Sherry in the world. Today, every forth bottle of Sherry, which is sold world wide, is produced by Harveys and each fifth is a bottle of Bristol Cream. Harvey products available in Germany are: Bristol Cream - Full Pale Sherry; Bristol Dry - Medium Dry Sherry; Bristol Fino - Extra Dry Sherry; Club Amontillado - Medium Dry Sherry and Lucleon Dry Fino - Very Dry Sherry.

Mostly a sign on Armagnac bottles telling something about the origin of the Armagnac region.

Belongs to the category of rowanberry.

It is made of fine chopped roasted or not roasted hazelnut seeds, often used to mix cremy after-dinner-cocktails and Fancy drinks.

Originally the Henkell-Family comes from Mark Brandenburg. Around 1600, one member of the Family emigrated to Kassel. There he married, his descendants lived in Kassel as needle-smiths. About seven generations later Adam Henkell was born. He also wanted to go somewhere else. He went through France learning a lot before he founded his own wine-shop in Mainz in 1832, at the age of 31. He knew how to produce sparkling wine out from normal wine, he liked the sparkling type of wine. The competition in the wine trade was hard those days and even German cellars had started to produce sparkling wine. "Nevertheless", it is said in the chronicle of the company, "Adam Henkell decided to go on producing sparkling wine. The risk of the technical fermentation was taken by the wages-production in neighbouring cellars at the beginning. But since 1856, Henkell bottled about 12,000 bottles itself, referring to the books of the company. Adam Henkell died in 1866 leaving a House of respectable reputation to his son Rudolf. The company was one of the biggest wine-exporting companies those days; but the sparkling wine production was not that big at all. Only Otto Henkell was able to get sparkling wine to be talked about by introducing "Henkell Dry" in 1894. The sales prove it: it rose from 80,000 bottles (in 1892) to 3.5 million (in15 years time). All 50 cellars around Mainz have not been enough to produce economically in 1907. It was decided to built new cellars in Wiesbaden-Biebrich. The architect was Paul Bonatz. Under his leadership an astonishing, impressive, clear structured building was built from 1907 to 1909. The huge entrance hall with an openly stairs, pillars, gallery and stucco is still today the representative area of meetings of the House Henkell. The two World Wars influenced the development of the House in a serious way. The production was restricted and sometimes even stopped. The contract of Versailles at the end of World War I caused the dispossession of the cellars of the company which were situated in Champagne. Inflation and the economic crisis were reasons of further loss. In 1945, at the age of 22, Otto Henkell had to take over the management of the suffering company. It was a big responsibility, that was put on him being the great grand child of the founder of the company. Parts of the producing rooms were destroyed, the businesslike initiative was restricted by the trustees, who reduced the production to a minimum and who also took the stocks; which are very important for a wine cellar. Only through hard work it survived the years until the currency reform - but it did not change much the next four years until 1952, in comparison to other economic branches. Especially because each bottle of sparkling wine had a sparkling wine tax fee of three German Marks, which caused the rise of the price of sparkling wine. Therefore it became so expensive that 99 % of Germans could not afford to buy it. Otto Henkell, despite all the problems, tried to produce new things. He remembered a non-active Henkell subsidiary company called Nicolaus Ruttgers. The name comes from an authorised signatory, who had worked for the vinter's business, since it started in Mainz. In this company Otto Henkell started to produce a new sparkling wine, the "Ruttgers Club", which is one of the biggest sparkling wine products in the world by now. In 1952, the sparkling wine tax fee was reduced to one German Mark. The economic miracle caused a consumer's boom, especially in the area of luxury food and drinks. The second important part Otto Henkell took care of, was the export of Henkell Dry. It was successful too. Nearly each second bottle of German sparkling wine consumed outside of Germany, comes from Henkell. The sparkling wine vinter's business Henkell & Co produces about 25 % of the German total sparkling wine production. Therefore it is the leading company in the production of sparkling wine. Sparkling wine products available from Henkell & Co are: Henkell Dry, the traditional product since 1894; Henkell Dry for Diabetics, Red Sparkling Wine Cardinal and Adam Extra Dry, named after Adam Henkell, the founder of the company. Furthermore: Carsten's SC Special Cuvée Vintage Sparkling Wine; Ruttger's Club; Ruttger's Club Rosé and Ruttger's Club Red Sparkling Wine.

Is another word for Elder.

Holland House Aromatic Bitters
Is a flavouring bitter made of different extracts, similar to the Angostura Bitter, 40 Vol.-%. It is a bitter liqueur after the law and has never to be consumed purely.




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