Wine is an alcoholic drink. Low alcohol and non-alcoholic beer
Alcoholic drink with a strength of 25 to 51 vol. used as an aperitif before meals. Anise tincture is made by infusing anise seeds with vodka. During the aging process, the anise gives the drink its essential oils. This drink appeared on the modern territory of Russia and Europe in the 16-17 centuries. along with caravans of spices from Far East. Due to its unique aroma, it was used in baking and, of course, in the production of vodka.
Arak
English arak or araq
A alcoholic drink, with a strength of 30 to 60 vol. widespread in the East, Central Asia, Europe, India, on the islands of Sri Lanka and Java. The prerequisite for the creation of arak was the need for the beneficial use of grape processing products. Now, depending on the region, arak is made from rice, grapes, figs, dates, molasses, plums and other fruits.
Armagnac
fr. aygue ardente- water of life
Alcoholic drink with a strength of 55-65 vol. in terms of taste and appearance, it is very close to cognac. It is produced in the southeastern part of France in the province of Gascony. By origin, Armagnac is almost 100 years older than cognac. It was first mentioned in the 15th century. The production of Armagnac is very similar to the production technology of cognac. The only difference is in the distillation process.
Balm
Greek Balsamon- remedy
Alcoholic drink with a strength of 40-45 vol. (some up to 65 vol.), infused with medicinal herbs, is used exclusively for therapeutic and prophylactic purposes. Traditionally, the balsam has a brown color due to a variety of herbs, roots and fruits.
Benedictine
fr. Benedictine- blessed
And an alcoholic drink based on the collection of about 27 types of herbs, honey and cognac of local production, with a strength of 40-45 vol., belonging to the class of liqueurs. For the first time this drink appeared in 1510 in France in the monastery of St. Benedict in the Abbey of Fecamp. The composition of the created drink included about 75 types of herbs. However, the original recipe of Benedictine was lost. The drink was revived with some improvement in 1863.
Brandy
Difficult to put into words brandy"a certain drink, rather it is a way of its production. We can say that brandy is a concentrated wine. Initially, it was supposed to be diluted with water before drinking, but the drink turned out to be so good that over time it became an independent product of the distillation of wines.
Bourbon
English in ourbon
The original American alcoholic drink is one of the types of whiskey, but it is made from corn. The strength of the drink is 40-45 vol., but most often the drink has 43 vol. For the first time this drink appeared in the late 18th - early 19th century. in the small town of Paris, Kentucky. The name of the drink was given to the eponymous district of the state of Bourbon, in which the founding city is located. During the Civil War, bourbon was issued to soldiers without fail, as an antiseptic for washing wounds.
Vermouth
German wermut- wormwood
Alcoholic drink flavored with spices, spices and medicinal herbs with a strength of 15 to 20 vol. Belongs to the class of fortified wines. For the first time, the recipe for making vermouth is mentioned in the sources of the 10th-9th centuries. BC in the works of Hippocrates. The first mass production began in 1786 in Turin by winemaker Antonio Benedett Capran. At that time, only white wines were used as the basis of the drink, now any are used.
Wine
lat. Vinum
An alcoholic drink created from the natural fermentation of grapes or any other fruit juice. The strength of the wine after fermentation is 9-16 vol. In the manufacture of fortified wines, high strength is achieved by diluting the wine with alcohol to the desired percentage. Wine is the most ancient drink. There are many legends of the first appearance of the drink, which are reflected in the epics of Ancient Greek, Ancient Roman and Persian mythology.
Whiskey
Celt. uisge baugh- water of life
A strong alcoholic drink (40-60 volumes), obtained by distillation of malted grains of wheat, barley and rye. It is not possible to determine the exact place of origin of the drink. The dispute is between two countries - Ireland and Scotland. However, the first mentions are preserved in Scottish documents from 1494. These are the records of the monks who first produced the drink. From its inception to the 17th century. whiskey was produced nationally by almost every farmer, jeopardize production enough bread for the people.
cherry liqueur
eng. cherry liqueur
A alcoholic drink infused with cherry fruits and leaves based on grape brandy with added sugar. The strength of the drink is 25-30 vol. Cherry liqueur was invented in England by Thomas Grant from the town of Kent. Liquor was made from one variety of black cherries - morel. However, almost all varieties are now used. In addition to England, cherry liqueurs are also produced in Germany, France and Switzerland.
Still water
Liquid, odorless and tasteless in small volumes, colorless under normal conditions external environment. Contains dissolved mineral salts and various chemical elements. Has a vital function in development and life human body. Still water acts as a universal solvent, thanks to which all biochemical processes take place.
Carbonated water
It is a natural mineral or non-carbonated drinking water enriched with carbon dioxide (CO2), flavored and sweetened to increase its shelf life. Due to carbon, carbonated water is purified from possible microbes. Filling water with carbon dioxide is carried out on special industrial equipment. There are three types of carbonated water according to the level of saturation with carbon dioxide.
Vodka
An alcoholic beverage that is colorless and has a characteristic alcoholic odor. It is the most widely used drink in the world. In most countries, vodka is used as a neutral alcohol for creating cocktails; in Slavic countries and countries of the former Soviet Union, it is consumed as an independent drink. The fortress in different countries can vary from 32 to 56 vol., It all depends on the state documents regulating the production of vodka.
Mulled wine
German Gluhender Wein- hot, flaming wine
This is a very tasty alcoholic hot drink, the basis of which is red wine, heated to 70-80 ° C with sugar and spices. It is traditionally consumed in Switzerland, Germany, Austria and the Czech Republic during mass Christmas celebrations.
Eggnog
English hoog mug- hash
Non-alcoholic drink based on raw chicken eggs and sugar. Belongs to the class of desserts. There are several legends from different countries where the eggnog originated. So in Germany, the creation of the eggnog is attributed to the confectioner Manfred Keukenbauer. In Poland, to the singer of the choir at the synagogue in the city of Mogelev, Gogel, who, having lost his voice, took the advice to drink a shaken raw egg. Subsequently, various ingredients were added to the main components, creating more and more new variations of the drink.
Grappa
ital. Grappa- grape pomace
An alcoholic drink made by distilling grape pomace. Belongs to the class of brandy and has a strength of 40-50 vol. In accordance with an international decree of 1997, only those drinks that are produced on Italian territory and from Italian raw materials can be called grappa. Also, this decree strictly regulates the quality of the drink and the standards for its production.
Grog
English grog
Alcoholic drink based on rum or cognac, diluted hot water with the addition of sugar, lime or lemon juice, as well as spices: cinnamon, vanillin, coriander, nutmeg and others. Grog is a true sea drink. It was first used in the 18th century. after the order of Admiral Edward Vernon to dilute the rum with water because of the sailors' excessive enthusiasm for it.
Gin
A An English alcoholic drink originating from the Netherlands. Gin production began in the middle of the 17th century. in the Netherlands, and after the "Glorious Revolution" it spread to England. Over time, the process of making gin has not changed much. Its main component is wheat alcohol, which, in the process of vertical distillation and the addition of juniper berries, acquires its unique dry taste.
Julep
Arab. julab- pink water
Chilled cocktail, the main component of which is fresh mint. In its preparation, the following components are used: alcoholic drinks, syrups, table mineral water, fresh fruits and berries. Initially, julep, like water with sugar, was used to dilute bitter medicines, potions and tinctures in it.
Calvados
fr. Calvados
An alcoholic drink based on pear or apple cider produced in the French province of Lower Normandy. The drink belongs to the class of brandy and has a strength of 40-50 vol. Only drinks produced in the French departments of Calvados (74% of the total production of Calvados), Orne, Manche, Eure, Sarthe and Mayenne can be called Calvados.
Cocoa
lat. theobroma cacao- food of the gods
Tonic and aromatic soft drink based on milk or water, cocoa powder and sugar. Powder for making cocoa for the first time (about 3000 years ago) began to be used by the ancient tribes of the Aztecs. Only men and shamans enjoyed the privilege of drinking this drink. Ripe cocoa beans were ground into powder and diluted with cold water, hot pepper, vanilla and other spices were added there.
Cachaça
port. cachaca
An alcoholic drink made from the distillation of sugar cane. The strength of the drink can vary from 38 to 54 vol. Cachaca is the national drink of Brazil, and its production is strictly regulated by law. The word cachaca is a common noun for the commercial name of the drink in Brazil. So in the state of Rio Grandido, cachaca is included in the food basket of citizens.
Kvass
A low-alcohol drink obtained by incomplete fermentation of milk or bread sourdough. The strength of the drink does not exceed 2.6 vol. Slavic peoples traditionally make kvass. According to the international classification, kvass belongs to the category of beer; in Russia and Ukraine, it is also considered an independent drink.
Kefir
from tour. kef- health
A nutritious drink obtained from milk by fermentation of lactic acid bacteria: coli, streptococci, yeast, acetic bacteria and about 16 other species. Their number should be at least 107 per liter. The drink has a white color, a homogeneous texture, a sour-milk smell and a small proportion of carbon dioxide. The most widespread kefir was among the inhabitants of the Slavic countries and the Middle East.
Kissel
A sweet dessert drink with a jelly-like structure. It is prepared on the basis of fruit and berry compotes, uzvars, juices, syrups, milk, jam diluted in water with the addition of corn or potato starch, as well as grain sourdough. Sugar is included as a sweetener.
Kobler
English cobbler- tavern owner, brewer
Cocktail dessert drink consisting of a variety of fruits, syrups, juices, alcoholic beverages and crushed ice. Cobbler was first made in America in 1809. It was made by the owner of the tavern as a sign of reconciliation after a quarrel with his wife, which made her completely delighted, and the whole world received a new drink.
Cocktail
English cock's tail- cock's tail
A drink obtained by mixing (mixing) various alcoholic and non-alcoholic beverages. The volume of one portion of the cocktail does not exceed 150 ml. Also, the cocktail recipe clearly spells out the proportions of the components, the violation of which can irreparably spoil the drink or lead to the creation of its new look.
Cola
lat. cola
Tonic sweet carbonated drink, which includes caffeine. The drink got its name from kola nuts, which were used in the original recipe as a source of caffeine. The drink was first produced by the American chemist John Stith Pemberton in 1886 as a medicinal syrup. The drink was sold in portions of 200 ml. in pharmacies as a remedy for "nervous disorders". After a while, the drink began to be carbonated and sold in vending machines.
Compote
fr. compote- compose, mix
Dessert soft drink made from one type or mixture of fruits and berries based on water and sugar. Compote is made from fresh, frozen or dried ingredients. This drink is very popular chilled in the summer, and in cold weather compotes go well warm as a source of vitamins. Compotes are also prepared for the winter for future use.
Cognac
fr. cognac
A alcoholic drink produced in the city of the same name Cognac (France). It is produced from a special type of grapes, using a special technology. Cognac is made from white grapes. The main share of them is the variety uni blanc. Full ripening of grapes occurs in mid-October, so the process of creating such a noble drink begins in late autumn.
Coffee
Arab. qahwa- energizing drink
Tonic non-alcoholic drink prepared on the basis of fried coffee beans. Coffee is a heat-loving plant, so it is grown on highland plantations. There are two types of coffee trees used in coffee production: Arabica and Robusta. According to consumer properties, Arabica is less strong, but more fragrant, while Robusta is vice versa. Therefore, often a mixture of these two varieties is sold in different proportions. The history of the appearance of coffee is shrouded huge amount legends.
Kryuchon
fr. cruchon- jug
Refreshing cold drink, as a rule, alcoholic, consisting of fresh and canned fruits and berries and a mixture of wines. To enrich the drink with bubbles of carbon dioxide, champagne or carbonated mineral water is usually added to the jug. Kruchon due to a slight similarity in the preparation scheme, one can say "punch brother" and "distant relative of the cocktail." Before serving, the drink must be cooled to a temperature of 8-10 ° C and a small amount of ice is added.
Kumys
Turks. kymyk- fermented mare's milk
Alcoholic drink based mare's milk, obtained by fermentation under the influence of acidophilus and Bulgarian bacillus and yeast. The drink has a pleasant sweet and sour taste, white color with little foam on the surface. Koumiss made from different types of starter cultures may contain different amounts of alcohol. Its content can vary from 0.2 to 2.5 vol. and sometimes reach 4.5 vol.
Liquor
lat. liguefacere- dissolve
C is a sweet alcoholic drink infused with fruits, berries and herbs and spices. Its fortress fluctuates from 16 to 50 about. The date of creation of the drink is unknown, but it is believed that the first prototype of modern liqueurs was the Elixir of Benedictine, created in the 16th century. monk Bernardo Vinzelli in Fecamp. This liquor, many monks and liquor manufacturers have tried to repeat or improve. As a result, new, no less tasty, types were obtained.
Lemonade
fr. lemonade– lemonized
Refreshing soft drink based on lemon juice, sugar and water. It has a light yellow color, lemon aroma and refreshing taste. First appeared in France in the 17th century. during the reign of Louis I. According to legend, the appearance of the drink is associated with an almost fatal mistake of the court cupbearer. By negligence, instead of wine, he scooped lemon juice into the monarch's glass in order to somehow correct this reckless act, he added water and sugar to the glass.
mead
A alcoholic drink with a strength of 5-16 volumes, made on the basis of honey. The percentage of sugar ranges from 8 to 10%. The most ancient archaeological excavations on the territory of Russia, dating back to the 7th-6th centuries. BC, find evidence of the production of a drink based on honey by local peoples. Therefore, mead is one of the most ancient alcoholic drinks in Rus'.
Martini
ital. Martini
alcoholic drink, strength 16-18 vol. infused with herbs. Part herbal collection usually includes more than 35 plants, including: yarrow, mint, St. John's wort, chamomile, coriander, ginger, cinnamon, cloves, wormwood, immortelle and others. In addition to leaves and stems, flowers and seeds rich in essential oils are also used. The drink belongs to the class of vermouth.
Milk
Fluid produced by the mammary glands of humans and mammals. It contains a large amount of useful substances necessary for the growth and development of the body. Milk contains fats, proteins, vitamins and minerals. The color of milk can vary from white to blue-yellow. It depends on its fat content. Due to the content of lactose, it has a slightly sweet taste. Milk contains more than 100 useful components, of which about 20 are balanced and fatty amino acids, lactose, minerals.
Morse
Art. Russian mursa- water with honey
Refreshing drink, in most cases non-alcoholic, based on fruit juice, water and sugar or honey. Also, for piquancy and additional flavor, zest of citrus fruits, spices (cinnamon, cloves, coriander) and tinctures on medicinal herbs (St.
Punch
Hindi punch- five
This is a whole group of hot, burning or chilled alcoholic cocktails containing fresh or canned fruit and juice. Of the alcoholic drinks in the preparation of punch, rum, wine, grappa, brandy, arak, claret, alcohol and vodka are used. Traditionally, the drink is prepared in large containers (punches) and served at receptions and parties. The strength of the drink varies from 15 to 20 vol. and sugar content - from 30 to 40%. The most famous punch recipes are Caribbean Rum Punch, Barbados Punch and Planter Punch.
Beer
An alcoholic drink made by fermenting malt wort with yeast and hops. Most often, barley is used as malted grains. Depending on the type of beer, the strength of the drink can vary from 3 to 14 vol. Beer is the most popular among alcoholic beverages and ranks third in the world in the total list of drinks after water and tea. There are more than 1000 different types of beer. They differ in color, taste, alcohol content, used initial ingredients and cooking traditions in different countries.
pisco
from an Indian dialect pisco- flying bird
An alcoholic drink made from Muscat grape varieties. Pisco belongs to the class of brandy and is the national drink of Peru and Chile. The strength of the drink is 35-50 vol.
Rum
English rum
An alcoholic beverage produced by the fermentation and distillation of cane molasses and syrup resulting from the manufacture of cane sugar. At the exit, the drink has a transparent color, and after aging in wooden barrels it acquires an amber color. The strength of the drink, depending on the variety, can vary from 40 to 75 vol.
Sake
National low-alcohol drink of the Japanese, produced by fermenting rice. The taste of sake can have notes of sherry, apples, grapes, bananas, spices, spices. The color of the drink is usually transparent, but a change in color towards amber, yellow, green and lemon shades is allowed. The strength of the drink varies from 14.5 to 20 vol.
Moonshine
Alcoholic drink, which is produced on home-made equipment from mash alcohol-containing products. Sugar, potatoes, grain, berries, fruits, sugar beets and others are used as raw materials for production. The choice of raw materials depends on the locality and financial availability. The quality of the drink largely depends on the quality of the raw materials. The strength of the drink can vary between 30-40 rpm and above. In most countries, the production and sale of moonshine is punishable by law.
Mankind has long come up with a way to intoxicate with the help of alcohol. It all started simply with fermented fruit juices. In the modern world, there are a great many types of alcoholic beverages. You can't deny a man's ingenuity. By using various additives and methods of preparation, at least 100 types of alcoholic beverages are available today. At the same time, based on the word “drinks”, it can be argued that by this time there were quite a lot of people drinking. And it just so happened that demand creates an offer, as diverse as possible, in order to please everyone. The menu should be more detailed.
Classification of alcoholic beverages
Alcoholic beverages are classified according to many different parameters and characteristics. Alcohol can be classified based on the geographical origin of the drink, according to the raw materials from which it is made, according to the method of preparation, use, they can be divided into “female” and “male”, and so on.
But the main classification divides alcoholic beverages into 2 "camps":
- Strong alcoholic drinks;
- Low alcohol drinks.
Basically, these types differ from each other in the content of ethyl alcohol and the method of preparation. Low-alcohol drinks are obtained in the process of fermentation, strong drinks - in the process of distillation. During both methods, in addition to ethanol, a lot of other substances harmful to the body are formed: volatile aldehydes, furfural, fusel oils. They are removed, at least from strong alcoholic beverages, although not completely, by distillation, purification with absorbents, oxidation.
Strong liquor
Most often, spirits are called alcoholic beverages, in which the percentage of alcohol is higher than 20, and sometimes 28 degrees. You can safely rank among them: vodka, whiskey, brandy and cognac, rum, gin, liquor, liqueurs and tinctures.
- Vodka. The method is distillation. It is made from rectified alcohol mixed in various proportions with water. Alcohol is mainly obtained from potato and grain raw materials. The strength of vodka in different countries is usually from 37 to 56 degrees. Color - transparent.
- Whiskey. Fragrant. The method is distillation and exposure. Produced from grain raw materials by distillation, malting and aging in oak barrels for a certain time. Color - from light yellow to deep brown. Whiskey made from corn is called bourbon. The fortress is usually from 40 to 60 turns.
- Brandy. Fragrant. The method is distillation and exposure. Fortress from 40 to 60 degrees. Raw material - fruit or berry mash. Most often made from grape wine. Cognac, armagnac, sherry, divin, pliska are different names for brandy made from wine, differing in geographical location, method and length of aging in barrels. Grappa, rakia, chacha are made from grape pomace (remains after making wine). From other fruits (except grapes) they make calvados, kirschwasser, slivovitz, framboise. Fruit and pomace brandies are usually not aged in oak barrels. Color from transparent (without exposure) to brown.
- Rum. The method is distillation and exposure. Fragrant. Made from leftover raw materials sugar cane: molasses and syrup. It is produced mainly by the countries of South America, and in the Caribbean group of islands. Types of rum vary in color - white, gold and dark. As well as for strength, aging and additives. There are flavored rums, strong rums (sometimes over 75% ABV), premium aged rums, and rum elixir (around 30% ABV).
- Gin. Fragrant. Most often it is made from grain raw materials with the addition of spices: juniper, coriander, almonds, anise, blackthorn, cinnamon. There are many variations of gin depending on the additives. The fortress is usually not lower than 37%. The colors also vary depending on the additives, there is even blue gin. The taste of gin is quite dry, so it is often used to make cocktails. For example, a martini is made from a mixture of vermouth and gin.
- Liquor. Fragrant and sweet. It is made from alcoholized berry and fruit juices, infusions on aromatic herbs and spices. Fortress - from 15 to 75 degrees. Sugar content, not less than 100 g per 1 liter. Three main types strong liqueurs, dessert liqueurs and liqueurs - creams. Used as in pure form as well as for cocktails.
- Livka. It is made from a mixture of alcoholized juices, syrups, citric acid, water. Distinguish according to the period of insisting on late-ripening liqueurs, early and mid-ripening. Insist them from 3 to 6 months. The fortress can be anything.
- Tincture. It is made by the method of infusion of alcohol on aromatic, medicinal, spicy herbs, seeds, fruits. Insist from 2 weeks to one and a half months. Contain about 30% sugar, but less sweet than liqueurs. The fortress is usually around 45 degrees.
Low alcohol drinks
Low-alcohol drinks usually include a variety of cocktails, wines, beer, liquors, and liqueurs. The strength of such drinks usually does not exceed 22%.
- Beer. It is made by fermenting malt wort (usually barley is used), brewer's yeast and hops are added. Fortress from 3, sometimes up to 14 turns. Usually distinguished by color characteristics: light, dark, mixed, red and white beer. There are also different types of beer according to the fermentation methods: bottom and top.
- Wine. Produced by the fermentation of grape juice. Fortress natural wine usually 9 to 16 degrees. Sometimes wine is mixed with alcohol to make fortified wine. Its strength sometimes reaches 22 degrees. There are also several types of wine: table, sparkling, non-sparkling, white, fortified, flavored. By varieties, they are classified as red, white, pink. Usually red and rosé varieties are rather dry wines. White wine is both dry and sweet. Some wines are added with various fragrant herbs. For example, vermouth is made from fortified wine with the addition of wormwood. There are also fruit wines: perry and cider.
The harm of alcohol to the human body
Strong liquor is sometimes good for the body in minimal doses, the question is whether a person can stop. They are good, for a warming effect, in certain life-threatening situations, good for relaxation in the same situations, good, but not useful. Both strong and low-alcohol drinks are very harmful to the body in excessive doses. At the same time, the amount of hard liquor drunk can at least be controlled. And with low-alcohol drinks, it is very difficult to determine the measure. Moderate doses for beer, for example, are no more than 300 g per day. Naturally, not every day, otherwise beer alcoholism may develop. Moreover, in the process of drinking this drink, the pleasure hormone dopamine is produced. One ordinary beer glass with beer in terms of toxicity and other related "charms" is approximately equal to 50-60 grams of vodka. But the above three glasses can already be compared with a glass of vodka. Beer also causes inflammation and loosening of the pancreas, overworking the heart, which leads to its increase in size and thus causes a heart disease called " bull heart". For men, beer is especially harmful, suppressing the production of the hormone testosterone, beer can lead to excessive production of female sex hormones and, accordingly, change the appearance beyond recognition, in the form of characteristic female signs (fat is deposited mainly on the chest, abdomen, hips) and even lead to infertility. For women, drinking beer is also not in vain: here the situation is with hormones, exactly the opposite. The voice becomes rougher, "antennae" may appear above the lip. In addition, women who drink beer are more likely to develop cancer.
Wines, including champagne, are also harmful to the body. Champagne is too rapidly absorbed into the blood, weakens vision. Ordinary wines disrupt the activity of brain cells, which causes that very “wild” headache. The water-salt balance in the body is also greatly affected by wine, which can cause arthritis or gout, in addition, wine is very harmful to the intestines, as it increases fermentation in it. Cocktails are also not healthy, given the mixture of different, sometimes incongruous, types of alcohol. There is nothing to say about the dangers of strong alcoholic beverages for the body. It is strange that the labels do not write a number of contraindications, the maximum allowable dosage, and do not indicate side effects, as on one of the most dangerous chemicals. And the side effects are very monotonous, despite the name of a strong alcoholic drink. This is dizziness, disturbances in the nervous system, nausea, vomiting, hallucinations. Reminds me of the symptoms of severe poisoning. Further more! It can lead to coma, convulsions, and even death. A lot has already been said about the effect alcohol has on the genetic background. The use of strong alcoholic beverages leads to chronic alcoholism, which destroys both the person himself and his behavior, and the life of those around him who are not indifferent to him. A lot of stupid things, accidents, suicides, crimes, were done precisely under the influence of alcohol. And moreover, it is absolutely unimportant expensive or cheap "swill", it was drunk. The body the next day after drinking alcohol does not just signal a set of very unpleasant sensations about poisoning.
So, if you already had to drink alcohol, then you should take a responsible attitude to your health and limit the amount of alcohol consumed and the frequency of such harmful events for the body.
Absinthe
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Tokay Port Wine ( eng. port, port. porto, German portwein). This is a traditional Portuguese drink, which is a fortified grape wine, with a strength of about 17-20 degrees. Port wine is a "serious" drink, as it has the category of "designation controlled by origin". Madeira ( port. madera). This is another type of Portuguese fortified wine. This medium alcohol product usually has a strength of about 20%. A feature of Madeira is the aging of wine material at high temperatures from 60 to 80 ° C. Heres ( eng. sherry, Spanish jerez, port. xerez). A very interesting medium-alcohol drink produced in Spain through the fermentation of grape must under the film of the so-called fleur, a type of sherry yeast. The alcohol content in this type of wine is about 20%. Marsala ( ital. marsala). If we are to believe the words of Admiral Nelson, then this is "a wine worthy of a meal of any most fastidious lord." Moreover, the lord must be very persistent, since the fortress of marsala is about 17-18%. This strong dessert wine from Italian Sicily is somewhat similar to Madeira, but has a higher sugar content. Malaga ( Spanish malaga). Refers to dessert wines, which are the merit of the inhabitants of the Spanish province of Malaga. The strength of the drink ranges between 13 and 22%, and a separate fermentation of three different types of wort in various ways is considered a feature of its production. Tokay ( eng. tokai, hung. tokaji). Experts distinguish this wine, produced in Hungary and Slovakia, as a separate type of alcoholic beverage. The strength of Tokaya is about 10-12%, and its characteristic honey bouquet cannot be found in any wine existing in the world. ( eng. vermouth, ital. vermut, fr. portwein, German wermut). Its creation is attributed to Hippocrates himself, who was “treated” by him back in the 5th century BC. Vermouth is a fortified wine (16-18%) flavored with various herbs and medicinal plants, where leading role wormwood plays. The championship in the matter of creating vermouth belongs to Italy, and France is on its heels today. Cider ( eng. cider, fr. cider, German apfelwein). This low-alcohol drink (from 2 to 7%) is made by fermenting apple juice without adding yeast. The peculiarity of cider is its obvious champagne. France (the regions of Brittany and Normandy) has distinguished itself as the creator of the highest quality ciders. Perry ( eng. perry, fr. poire, German birnenmost). According to the principle of production and features, it resembles cider, but it is based on pear juice, and the sugar level of perry is much higher. The alcohol content is from 5 to 8.5%. Great Britain, Spain and, of course, France are the main experts in "pear" alcohol. ( fr. champagne). This is the most solemn and mysterious medium-alcohol drink with a strength of about 8-13%, made exclusively in the French province of Champagne using the method secondary fermentation wine in a bottle. Hence the bubbles of carbon dioxide in this sparkling wine. Sake ( eng. sake, Japanese酒). The traditional medium-alcohol drink of Japan, the strength of which reaches 14.5-20 degrees. It is easy to guess what the Japanese make their drink from - of course, from rice. So, sake is obtained by fermenting rice. Sato (or hai). So called traditional wine Thailand, produced by the fermentation of rice. The strength of sato is slightly lower than the standard strength of wine - about 7-10 degrees. Absinthe ( eng. absinth, fr. absinthe, Czech absint). Also known as " green fairy" or " best friend» Van Gogh and Pablo Picasso. Not once this one Reviver in the world (from 70 to 86 degrees) they drove vzasha from many countries for its toxic component - thujone, which can cause hallucinations in a person, and then returned again. It is known that absinthe first appeared in Switzerland, and today it is prepared in the Czech Republic, France, Italy and some other countries. 
Aquavit Aquavit ( eng. aquavit, Swede. aquavit, Norwegian akevitt). Undoubtedly, Russians would like this strong drink (from 38 to 50%) of a yellowish color, as it is made from our favorite potatoes! The idea of creating this “water of life” (literal translation “aqua vitae” from Latin) belongs to Sweden and Norway, which prepare a drink based on alcohol obtained from the processing of potatoes. Arak ( eng. arrack, fr. arak, German arrak). If you drink a lot of this drink, you will sweat a lot. At least, that's what arrack producers say - masters of the Middle East, Southeast Europe and Central Asia. Arak - strong alcohol a drink (from 40 to 55 degrees) obtained by distillation, and depending on the country, the procedure for its manufacture and the raw materials are very different. Pastis ( fr. pastis). France has been delighting us with this strong drink (40-45%) since 1915. It owes its appearance to the ban that Europe imposed on absinthe at the beginning of the 20th century, which caused a huge demand for its substitutes. Pastis, a substitute for absinthe, is a French aniseed vodka with spices. Mastic ( Bulgarian mastic). You should be careful with this drink, as its 47% strength can even knock down a horse! This strong alcohol is prepared in Bulgaria on the basis of anise extract. However, Macedonian producers are seriously competing with Bulgarians today. Brandy ( eng. brandy). A fairly general term for the products of the distillation of grape wine. The strength of brandy, as a rule, is from 40 to 60%. Below are seven drinks that exist in the world that belong to the “kind” of brandy. Cognac ( fr. cognac). Many critics consider it the most noble of spirits. Cognac is a type of brandy produced in France, in the Charente region, from grapes using a special technology. With cognac in France, everything is strict, its production is clearly controlled by government officials, and the strength of the drink should not exceed 40 degrees. However, there are exceptions. Armagnac ( fr. armagnac). If the French gave the cognac to the world, then, as French wisdom says, armagnac was left to itself. Apparently, he is incredibly good! This strong drink is prepared in Gascony (France) from varietal grapes by distillation of grape wine. The alcohol level is about 40%. 
Kirschwasser Grappa ( ital. grappa). A drink that has risen from the very bottom, as initially economical Italians prepared it from the waste left after wine production. Today, grappa is a popular drink with a strength of 40 to 50%, resulting from the distillation of grape pomace. Calvados ( fr. calvados). The credit for creating apple brandy, obtained by distilling cider, belongs to France. The strength of the drink that came from Lower Normandy is 40 degrees. Sometimes Calvados is made from a mixture of apples and pears. Kirschwasser. A drink with a strength of about 40%, obtained by distilling black cherry must. Kirschwasser is a rather old type of alcohol, first appeared in Germany and then in the east of France in the 17th century. Slivovitz. By the name, you can guess that this is brandy (45% ABV) from fermented plum juice. The drink is sometimes called rakia, and it is prepared in Serbia, Bosnia and Herzegovina, Bulgaria and Croatia. Metaxa. The drink is named after its creator, the Greek Spears Metax, who in 1888 obtained it by mixing grape brandy with grape wine and adding herbal infusion to this "explosive mixture". So Spears Metax made Greece the leader in the production of metax, the strength of which does not exceed 40 degrees. Vodka. The main guest at all Russian feasts! The drink is a clear water-alcohol solution with an alcohol content of 40 to 53%. Russia and Poland are considered the main producers of vodka, but for the first time it was prepared by a certain Persian doctor in the 10th century. Schnapps. It is rather a general name for some alcoholic beverages with a strength of at least 40%, obtained by distillation of mash from grain (or fruit). Schnapps comes to the world market from Germany, Switzerland, Austria and Scandinavian countries. Whiskey. As the Scots, the creators of this drink, assure, there is no such person in the world who does not like whiskey, he just has not yet found his variety. Whiskey is a drink with a strength of 40 to 50%, made from grain by malting, distillation and aging. Classic Scotch whiskey is called the fashionable word "Scotch", and Ireland is also considered the traditional producer of the drink. Bourbon. The same whiskey, only American. Bourbon (40-50% ABV) is prepared in the USA from corn using a clever technology. Gin. A strong liquor (38-45%), a favorite of London dandies and English gentlemen. In the 1680s, England “copied” the gin recipe from Holland, where it first appeared and is now the leader in its production. This drink- This is the result of the distillation of wheat alcohol with the addition of juniper.
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You go into the store and understand - glory to capitalism! Nowadays, you can try everything that global food manufacturers can boast of. But the place of honor in any store is occupied by alcohol. The variety is simply amazing. How to understand this diversity and what does a self-respecting person need to know? First, let's look at the main types of alcoholic beverages.
Whatever the menu of the upcoming meal, when choosing alcohol, you should rely on only one rule: wine and food should set off each other, and not compete in bright taste.
All strong drinks can be divided into 3 large groups.
- Wine - this group includes various wines, champagne, sake, sherry, port, Madeira and so on. This is all that is obtained using only alcoholic fermentation.
- Strong alcohol - vodka, whiskey, brandy, cognac, tequila - everything that is distilled after fermentation. And then some drinks are infused in barrels and "ripen". And some - vodka - are already ready to drink in this form.
- Beer - ale, lager, potter. They are produced by fermenting hops, brewer's yeast and malt - this is a low-alcohol drink.
Alcoholic drinks - in more detail. Wine
General knowledge is good. But the one who claims to be a connoisseur of alcohol must distinguish between drinks in a group, know the rules of production, the organoleptic characteristics of the drink.
Let's start with wine. It is important to understand that "wine" is the fermentation product of grapes. Only such a drink has the right to be called wine.
Other drinks obtained by fermenting the juice of berries and fruits are not wine. Therefore, on the cider label, the maximum that can be seen is “apple wine”.
The beauty of wine is that grape juice contains everything you need to produce noble drinks- yeast, sugar, vitamins and minerals.
Most famous brands wines:
These drinks differ from wine in their strength - from 38 to 42, and some up to 60 degrees - and production technology.
After primary fermentation, they all go through a distillation process. And then they are already brought to the desired state, insisting on various additives.
The first mentions of foamy drink found in ancient Egyptian papyri. For the production of beer alcoholic fermentation malt wort. Mandatory additive - hops and brewer's yeast.
- El– the wort is fermented at a high temperature of 15–25 degrees. The strength of the drink can reach up to 21 degrees. Ale is the strongest type of beer. It is done differently in different countries. For example, in England, ale is not filtered or pasteurized. The shelf life of the drink is very short, so you can only try it in the UK;
- Lager- fermentation takes place low temperatures. The wort is first heated, then cooled. Fermentation takes place at a temperature of 5 to 15 degrees. Ripens finished product at temperatures from 0 to 5 degrees. Lager is produced both light and dark, and even black. There are about 20 main types of lager, and they all differ significantly in taste.
- Wheat beer– differs from other types of beer in that the fermentation process takes place already in the bottle.
ALCOHOL
beverages containing alcohol obtained by distillation, as opposed to those containing alcohol obtained by fermentation, such as beer and grape wine. All spirits are obtained from a fermented alcohol solution. These include whiskey, brandy, gin, rum, vodka and aquavit, which are produced in all parts of the world according to national customs, climatic conditions and available materials. Drinking (ethyl) alcohol can be obtained from any kind of fruit, grain and other sources of carbohydrates, diluted to varying degrees with water and containing volatile substances that give it the taste and smell characteristic of the original raw material. Thus, the distillate of fermented apple mash or fermented cider will taste and smell characteristic of apples, while rye or barley mash will have the taste of the corresponding type of grain. The intensity of taste is determined by the temperature at which the distillation is performed, so the higher this temperature, the greater the concentration of ethyl alcohol in the chase (its strength), i.e. the cleaner the shoulder strap. If the distillation is carried out with high efficiency, and the distillate is again subjected to distillation (rectification) under controlled temperature conditions, then the end product of this distillation will be colorless, tasteless ethyl alcohol. In this case, neither by tasting nor by chemical analysis (if the shoulder strap is clean enough) it is possible to determine from what alcohol is obtained: from grape wine, beets, potatoes, fruits, grains or sugar cane. As a result of incomplete distillation, along with alcohol, aromatic substances enter the condenser, and it is they that determine the bouquet of the alcoholic beverage. For targeted aromatization, alcohol vapor after high-efficiency distillation is passed over crushed berries, seeds, or other aromatic materials. Vapors absorb aromatic substances, and then condense. This is the way English and American "dry gins" are usually prepared. The distillation of alcohol was first taken up by the Arabs, who, however, simply improved the inefficient methods used by the ancient Greeks to distill turpentine oil from tree resin. The Arabs seem to have been the first to distill grape wine, and the word "alcohol" (alcohol) is clearly of Arabic origin. In Europe, the distillation of fermented liquids became widespread in the 16th century, and the southern peoples usually used grape wine and other fruit drinks, while the northern ones are liquids made from grains.
MAIN TYPES OF ALCOHOLIC DRINKS
Whiskey. Whiskey is an alcoholic beverage obtained by distilling fermented grain mash. In North America, the most common types of whiskey are "paradise" (rye), "bourbon" and "Canadian". Mixtures of pure whiskey with alcohol are also used, less expensive and more common. Bourbon whiskey (named after Bourbon County in Kentucky), according to state specifications, obtained by distillation of a fermented mash containing at least 51% corn (the rest being barley, malted or unmalted). This type of whiskey is produced mainly in the states of Kentucky, Indiana and Illinois and is the most popular of all "clean" whiskeys in the USA. not mixed with alcohol, whiskey varieties. Whiskey made from sour wort is a type of bourbon whiskey. It is obtained by adding the mash left over from a previous distillation to a portion of fresh mash to be fermented for the next distillation. Paradise Whiskey, by federal law, must be made from a fermented mash containing at least 51% rye grains. Most of the rye whiskey produced is mixed with alcohol. Blended whiskey usually does not have in its name an indication of a specific grain product. It is a mixture of one or more varieties of pure whiskey with diluted grain alcohol without flavor additives(an ethyl alcohol solution distilled from a grain mash and diluted with additional water to the required strength). Mixing with dilute spirits makes the whiskey less viscous and less aromatic without reducing its alcohol content. Blending allows the distiller to economically use the stock of aged pure whiskey and at the same time satisfy the needs of consumers who prefer drinks with a moderate aroma. By law, the proportions of the added alcohol component and pure whiskey in the mixture must be indicated on the label. The term "strength" refers to a conventional scale for the alcohol content of a product, according to which the number 200 corresponds to pure ethyl alcohol, and 100 for a product with 50% (by volume) alcohol content. An alcoholic drink with a strength of, for example, 86 should contain 43 vol.% alcohol. The so-called Canadian whiskey is produced according to the specifications established by law in Canada; these conditions are somewhat different from those accepted in the United States. For example, American whiskey can be bottled after two years of aging at 90 proof (45 vol.% alcohol). Canadian whiskey is distilled at a higher strength and contains less aromatic materials. It is usually made from rye or barley mash. The so-called Scotch whiskey is usually a mixture of two different types of whiskey produced in the highlands (Highlands) and lowlands (Lowland) areas of Scotland. Highland Scotch whiskey is distilled from pure barley malted mash into pot stills old type. It has a high viscosity and smells strongly of smoke. This is real Scotch whiskey. During the preparation of malt, barley grains are poured onto a sieve and heated by the smoke of burning peat until they germinate to the required degree. During germination, the grains absorb odorous resinous substances from the smoke, and this smell is retained throughout the distillation process. For sale, this pure malt whiskey is blended with softer lowland whiskey, distilled from unmalted barley mash in a modern still with distillation column. Both whiskeys are usually aged in cherry barrels before blending. The name "blended scotch whiskey" does not mean the same thing as the name "blended" on the label American varieties whiskey. In the second case, it means a mixture of one or more varieties of pure whiskey and diluted grain alcohol without flavorings; in the first case, two types of aged pure whiskey are mixed. Quality scotch whiskey depends to a large extent on the experience of the distiller. Blending is done when the drinks have been aged for three or four years. After an additional period of maturation in cherry barrels, the whiskey is ready for sale. By law, all Scotch whiskeys shipped to the US must be aged for at least four years. "Liqueur" Scotch whiskey is a non-settled name used by distillers to refer to blends that have reached the peak of softness of flavor and aroma. Such mixtures should have a aging period of 8 to 12 years. The so-called Irish whiskey is prepared in much the same way as Scotch. However, during the preparation of malt, the smoke of the burning fuel used to heat the germinating grains does not come into contact with them. Therefore, Irish whiskey, unlike Scotch, does not have a smoky smell. Irish whiskey is distilled from barley, rye, oats, wheat and other grains.
Brandy. Without going into details, the word "brandy" simply means "a product of the distillation of grape wine", i.e. fermented grape juice. However, "wine" made from fermented apple, pear, peach, and other fruit juices can also be distilled; its product is also called "brandy", but is also defined by the name of the corresponding fruit. The distinction between "brandy" and "liquor" or "liquor" refers to the method of production: brandy is made by distilling fermented fruit juice, while liqueurs and liqueurs are infusions of a particular fruit or other aromatic material in alcohol. The name "liquor" usually refers to a liquor on fruit base. The highest quality brandy is produced in the west of France in the Charente department near Cognac, and no brandy produced anywhere else can bear the name "cognac", whether in France, the USA or any other country. Cognac is distilled in old-style pot stills from dry white grape wine. The distillation product is colorless and contains about 70% alcohol. When aged in oak barrels, it acquires a faint color, taste and aroma and loses a small amount of alcohol. After five years, it is usually mixed with a small amount older cognac (which is mostly reserved for this purpose) is diluted with distilled water to 45% alcohol, tinted with a little burnt sugar, and put on sale. Most cognacs on the market have an aging period of 5 to 10 years. Good brandy is also produced in Spain, Portugal, Germany and Italy, in North Africa and the Balkan countries. California brandy is far inferior in quality to cognac due to the low quality of the distilled material, more modern and faster distillation processes, and the lack of high quality aged additives. A number of varieties of excellent fruit brandies are made in Europe, especially in the Black Forest (Germany), Switzerland and Alsace (France). These include: kirsch (or kirschwasser), distilled from cherries; zvechgen and slivovitz - from plums; frambois - from raspberries. All of these drinks are colorless and not sweetened.
Rum. Rum is distilled from fermented sugar cane juice, fermented molasses, or a mixture of both. It is produced throughout the West Indies, as well as in South America and New England (from West Indian molasses). The variety of types of rums is due to differences in distillation methods, as well as subsequent mixing and coloring. The higher the strength to which the alcoholic beverage is distilled, the less intense its taste. Traditional Cuban rums, like the newer Puerto Rican ones, are low viscosity, while Jamaican ones are high. Rums from the Virgin Islands and Haiti have an intermediate consistency. Very good rums produced in Martinique and Barbados. London dock rums are distilled in Jamaica or Guyana at high strength and delivered to London vaults. They are aged in the British climate, which is considered particularly suitable for this purpose. Subsequently, the rums are diluted with water to the optimum strength and bottled. All rums are colorless after distillation; they acquire color later, when aged in barrels or after the addition of a neutral coloring matter, such as burnt sugar or prune juice. Consumers are drawn to rums with a variety of colors, and distillers have to use the right colors to suit these tastes. dark rum not necessarily stronger than lighter in both taste and alcohol content.
Gin. Gin is a very simple alcoholic drink containing nothing but alcohol, water, and flavoring. Its name comes from the French word genivre (juniper), which was gradually corrupted and shortened to gin (gin). Most of the gin consumed in the United States has London Dry in its trade name. The water-alcohol mixture obtained after the primary distillation is then distilled again and the alcohol vapor is passed over the flavoring substances. Juniper berries form the dominant taste and smell, but each manufacturer has its own recipe, which may include flavors such as anise, cardamom, coriander, fennel, cumin, and orange peels. Once the flavorings have been absorbed, the vapors condense and the product is diluted to the optimum strength for consumption. It is immediately ready for sale, since aging does not improve it. Gin Old Tom (old Tom) is a British variety, similar to London Dry, but sweetened sugar syrup. Blackthorn gin is a lightly sweetened ordinary gin infused with blackthorn berries, a variety wild plum. It is consumed as a liqueur and a component of some mixed drinks. Dutch gin (Dutch juniper vodka) is made in a completely different way. It is distilled from fermented barley malted mash to which juniper berries and other aromatic materials have been added. This gin is distilled to a low strength and therefore has a high viscosity and a strong grainy aroma. It is used in its pure form, because it does not mix well with other components.
Vodka. Vodka is the simplest alcoholic drink, usually consisting of alcohol and water without any flavoring additives. It is a grain distillate (although in northern Europe it is often made from potatoes) that is further refined by passing through layers of charcoal. In Europe, this colorless and almost tasteless liquor is sometimes infused with bison sprouts; in this case, it acquires a pale yellow color and a delicate herbal aroma. Because vodka mixes easily with fruit juices and other aromatic materials, it is often used as a substitute for gin in cocktails and other mixed drinks.
Absinthe. Absinthe is an infusion of herbs in diluted high-strength alcohol. Bitter leaves and flowers of wormwood (Artemisia) are the predominant ingredient in this drink, and anise, fennel and other herbs are additives. Absinthe is banned in France, as well as in the USA, due to the harmful effects on the nervous system; pastis-type anise drinks are satisfactory substitutes, of which Pernod is best known. They are popular in France and are invariably taken with ice as an aperitif.
Anisette. Anise tincture is a sweet and rather mild liquor with a characteristic smell of anise herb.
Akvavit. Aquavit is a colorless alcoholic drink popular in the Scandinavian countries. It is distilled from grain or potato mash and flavored with cumin and other herbs and spices, depending on the manufacturer's recipe. Aquavit is usually taken clean and chilled, always with meals.
Armagnac. Armagnac is a French brandy less well known than cognac. It is produced in the foothills of the Pyrenees in southwestern France. Armagnac has a darker color and stronger flavor than cognac.
Arak. Arak is a common name for various Asian and Middle Eastern distilled spirit drinks. In India, it is obtained by distillation of the fermented tree sap of some types of palms, in Central Asia and Mongolia - fermented milk (koumiss). In Syria, arak is made from dates. In other countries of the Middle East, arak ("araki" or "raki") is a brandy with coriander and anise. The drink is colorless and transparent until water is added to it immediately before drinking, after which it takes on the appearance of milk. In Greece, the same type of strong liquor is made from grain alcohol. Batavia (Indonesian) arak is a type of rum produced in Java.
Calvados. Calvados - French apple brandy highest quality, which takes its name from the department of Calvados in Normandy. This name is protected by state law that sets standards for quality and authenticity of origin. It can only be awarded to apple spirits produced in a limited area, which includes the department of Calvados and several neighboring departments.
cherry liqueur.
Cherry liqueur "Cherry" is a reddish strong drink, sometimes artificially tinted. It is made by soaking cherry berries in sweetened brandy for several days. The best varieties This drink is produced, apparently, in the Netherlands and Denmark.
Cream cocoa. Cocoa cream is a brown chocolate-flavored liquor made from cocoa, vanilla and sugar in diluted alcohol.
Mint cream. Cream mint - green or white sweet liquor with the taste and smell of peppermint. The green color is created artificially.
"Curazo". Liqueur "Curaço" was originally prepared by the Dutch from the peels of bitter green oranges growing on the island belonging to the Netherlands. Curaçao in the Leeward Islands archipelago. Today, "Curaço" is more often prepared from oranges grown in other places, however dutch product still considered the best.
"Fiori Alpini". Fiori Alpini (Alpine flowers) is a sweet liquor made in northern Italy using fragrant herbs. Candy crystals are usually placed in bottles to create an interesting visual effect.
"Goldwasser". Goldwasser, or Liqueur d'or, is a fairly ordinary citrus-flavored liqueur that has microscopic glitters of gold foil added to create an attractive appearance. The best varieties of this liqueur are produced in France.
Kümmel. Kümmel is a sweet, colorless liqueur flavored with coriander and two types of cumin, which are added in varying proportions according to the manufacturer's recipe.
Mark. Mark, or mar, is a product of the distillation of pressed pulp produced in France. In Italy it is called grappa. The best brand is made in Burgundy, and it is distinguished by both high price and excellent taste.
Mescal. Mezcal, or tequila, is a distillation product of Mexican pulque beer, made from the juice of certain types of agave.
Peach brandy. Peach brandy is the distillation product of peach wine or fermented peach mash. In contrast, peach liqueur is a strong drink prepared by steeping peaches in diluted alcohol and sweetening.
Slivovitz. Slivovitz is an unsweetened plum brandy popular in central Europe.
"Strega". Strega is a sweet yellow orange flavored liqueur made in Italy.
PATENTED LIQUORS
These drinks are mainly made from fragrant herbs, seeds, flowers, etc. based on brandy or diluted alcohol without flavorings. Their recipes are usually kept secret; they are sold under various trade names in all parts of the world. Most of these drinks are made in France. The best types are listed below.
Benedictine. Benedictine is a herbal liqueur made in Fécamp (Normandy) from about 35 aromatic ingredients, which are infused and distilled separately, and then mixed, tinted, sweetened and aged. At various stages of the process, cognac, honey and burnt sugar are introduced into the mixture. Nowadays, this liqueur is produced by a family private enterprise; its owners claim to have a 16th-century recipe handed down to them by monks who once lived in Fécamp.
Chartreuse. Chartreuse - the name of two liqueurs, which are usually referred to as the best; they are produced by the Carthusian monks in their monastery near Grenoble (France). Of the two types - yellow and green - the second is considered the best. They say that over 200 different ingredients are included in their recipe. There are countless imitations of these drinks; many of them have similar and misleading names. Authentic Chartreuse bottles bear the words: Liqueur des Pres Chartreux.
"Cointreau"."Cointreau" - a colorless liqueur with an orange smell, originally produced only in Angers (France).
"Drumbuy"."Drambuie" - a mixture of Scotch whiskey, honey and spices, produced in Scotland.
"Grand Marnier"."Grand Marnier" - French liqueur of the highest quality, prepared using cognac.
"Unsolder"."Raspail" is one of the best French herbal liqueurs similar to Benedictine.
"Veille Cure". Vieille Cure is a liquor infused with more than 50 different herbs; also contains cognac, armagnac and sugar. Produced near Bordeaux.
Collier Encyclopedia. - Open Society. 2000 .
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