Rabu, 06 Januari 2010
Kamis, 19 November 2009
M O C K T A I L
A non-alcoholic beverage is a beverage that contains no alcohol. Non-alcoholic mixed drinks (including punches, "virgin cocktails", or "mocktails") are often consumed by children, people whose religion restricts alcohol consumption, recovering alcoholics, and anyone wishing to enjoy flavorful drinks without alcohol. They are often available as alternative beverages in contexts (such as bars) where the norm is to drink alcoholic beverages.
Examples include Shirley Temples, Virgin Marys, and virgin-style Piña Coladas. Non-alcoholic beverages contain no more than .5 percent alcohol by volume. The category includes drinks that traditionally have no trace of alcohol such as sodas, juices, and sparkling ciders. It also includes drinks that have undergone an alcohol removal process such as non-alcoholic beers and dealcoholized wines. Non-alcoholic beer can contain a small amount of alcohol (the exact percentage varies by country), so purchasers of non-alcoholic beer in some US states must be at least 21.
Examples include Shirley Temples, Virgin Marys, and virgin-style Piña Coladas. Non-alcoholic beverages contain no more than .5 percent alcohol by volume. The category includes drinks that traditionally have no trace of alcohol such as sodas, juices, and sparkling ciders. It also includes drinks that have undergone an alcohol removal process such as non-alcoholic beers and dealcoholized wines. Non-alcoholic beer can contain a small amount of alcohol (the exact percentage varies by country), so purchasers of non-alcoholic beer in some US states must be at least 21.
B R A N D Y
Brandy (from brandywine, derived from Dutch brandewijn—"burnt wine") [1] is a spirit produced by distilling wine, the wine having first been produced by fermenting grapes. Brandy generally contains 36%–60% alcohol by volume and is typically taken as an after-dinner drink. While some brandies are aged in wooden casks, most are coloured with caramel colouring to imitate the effect of such aging.
Brandy can also be made from fermented fruit (i.e., other than grapes) and from pomace.[2]
( TYPES OF BARANDY )
There are three main types of brandy. The term "brandy" denotes grape brandy if the type is not otherwise specified.
Grape brandy
Grape brandy is produced by the distillation of fermented grapes.
* American grape brandy is almost always from California.[2] Popular brands include Christian Brothers, Coronet, E&J, Korbel, Paul Masson and J. Bavet.
* Armagnac is made from grapes of the Armagnac region in Southwest of France (Gers, Landes, Lot-et-Garonne). It is single-continuous distilled in a copper still and aged in oaken casks from Gascony or Limousin. Armagnac was the first distilled spirit in France. Armagnacs have a specificity: they offer vintage qualities. Popular brands are Darroze, Baron de Sigognac, Larressingle, Delord, Laubade, Gélas and Janneau.
* Brandy de Jerez is a brandy that originates from vineyards around Jerez de la Frontera in southern Spain.[3]It is used in some sherries and is also available as a separate product. It has a Protected Designation of Origin (PDO). The traditional production method has three characteristics: (1) Aged in American oaken casks with a capacity of 500 litres, previously having contained sherry. (2) The use of the traditional aging system of Criaderas and Soleras. (3) Aged exclusively within the municipal boundaries of Jerez de la Frontera, El Puerto de Santa María, and Sanlúcar de Barrameda in the province of Cádiz.[4]
* Cognac comes from the Cognac region in France,[2] and is double distilled using pot stills. Popular brands include Hine, Martell, Rémy Martin, Hennessy, Ragnaud-Sabourin, Delamain and Courvoisier.
* Pisco is produced in Peru and Chile.
* Portugal: Lourinhã, located in western Portugal, is one of the few brandy-making areas, besides Cognac, Armagnac and Jerez, that have received appellation status.
* South African South African grape brandies are, by law, made almost exactly as in Cognac, using a double-distillation process in copper pot stills followed by aging in oak barrels for a minimum of three years. Because of this, South African brandies are of a very high quality.[5]
* Other countries: Grape brandy is also produced in many other countries, including Armenia, Bulgaria, Cyprus, Georgia, Germany, Greece, Italy, Macedonia, Mexico, Moldova, Romania, and Ukraine. Cyprus brandy differs from other varieties in that its alcohol concentration is only 32% ABV.
The European Union legally enforces Cognac as the exclusive name for brandy produced and distilled in the Cognac area of France, and Armagnac from the Gascony area of France, using traditional techniques. Since these are considered PDO, they refer not just to styles of brandy but brandies from a specific region, i.e. a brandy made in California in a manner identical to the method used to make cognac, and which tastes similar to cognac, cannot be so called in Europe as it is not from the Cognac region of France.
Grape brandy is best when it is drunk at room temperature from a tulip-shaped glass or a snifter. Often it is slightly warmed by holding the glass cupped in the palm or by gently heating it. However, heating it may cause the alcohol vapor to become too strong, so that the aromas are overpowered.[citation needed]
Brandy, like whisky and red wine, has more pleasant aromas and flavors at a lower temperature, e.g., 16 °C (61 °F). In most homes, this would imply that brandy should be cooled rather than heated for maximum enjoyment. Furthermore, alcohol (which makes up 40% of a typical brandy) becomes thin as it is heated (and more viscous when cooled). Thus, cool brandy produces a fuller and smoother mouthfeel and less of a "burning" sensation.[6]
Fruit brandy
Fruit brandies are distilled from fruits other than grapes. Apples, plums, peaches, cherries, eldberberries, raspberries, blackberries, and apricots are the most commonly used fruits. Fruit brandy usually contains 40% to 45% ABV. It is usually colorless and is customarily drank chilled or over ice.
* Applejack is an American apple brandy, made from the distillation of hard cider. It is often freeze distilled.
* Buchu brandy is South African and flavoured with extracts from Agathosma species.
* Calvados is an apple brandy from the French region of Lower Normandy.[2] It is double distilled from fermented apples.
* Damassine is a prune (the fruit of the Damassinier tree) brandy from the Jura Mountains of Switzerland
* Coconut brandy is a brandy made from the sap of coconut flowers.
* Eau-de-vie is a general French term for fruit brandy (or even grape brandy that is not qualified as Armagnac or Cognac, including pomace brandy).
* German Schnaps is fruit brandy produced in Germany or Austria.
* Kirschwasser is a fruit brandy made from cherries.[2]
* Kukumakranka brandy is South African and flavoured with the ripe fruit of the Kukumakranka.
* Palinka is a traditional Hungarian fruit brandy.[2] It can be made from any kind of fruit, most often from plums, apricots, elderberries, pears, or cherries. Less commonly, it is made from apples, peaches, or walnuts.
* Poire Williams (Williamine) is made from Bartlett pears (also known as Williams pears).
* Rakia is a type of fruit brandy produced in Albania, Bosnia, Bulgaria, Croatia, Macedonia, Montenegro, and Serbia; it may be made from plums, apples, quinces, pears, apricots, cherries, mulberries, grapes, or walnuts.
* Slivovice is a strong fruit brandy made from plums; by law, it must contain at least 52% ABV. It is produced in Slovakia, the Czech Republic, and Poland.
* Slivovitz is a fruit brandy made from plums.[2] It is a traditional drink in Bulgaria, Bosnia and Herzegovina, Croatia. Macedonia, Serbia, and Slovenia.
* Šljivovica (pronounced: Shlyeewoweetza) is also a plum fruit brandy. It is made in Serbia, and Serbian Slivovica is one of the best plum brandies in Europe.
* Tuica is a clear Romanian fruit brandy made from plums, apples, pears, apricots, mulberries, peaches, quinces, or mixtures of these. Romania and Moldova also produce a grape brandy called vin ars (burnt wine) or divin.
Pomace brandy
Pomace brandy is produced by fermentation and distillation of the grape skins, seeds, and stems that remain after grapes have been pressed to extract their juice (which is then used to make wine). Examples include
* Italian grappa,
* French marc,
* Serbian komovica,
* Bulgarian grozdova,
* Georgian chacha,
* Hungarian törkölypálinka,
* Cretan tsikoudia and
* Cypriot Zivania.[2]
Most of the pomace brandies are neither aged, nor coloured
Distillation
A batch distillation typically works as follows:
Wine with an alcohol concentration of 8% to 12% ABV and high acidity is boiled in a pot still. Vapors of alcohol, water, and numerous aromatic components rise upward and are collected in a condenser coil, where they become a liquid again. Because alcohol and the aromatic components vaporize at a lower temperature than water, the concentration of alcohol in the condensed liquid (the distillate) is higher than in the original wine.
After one distillation, the distillate, called "low wine," will contain roughly 30% alcohol (ethanol) by volume. The low wine is then distilled a second time. The first 1% or so of distillate that's produced, called the "head," has an alcohol concentration of about 83% and an unpleasant odor, so it is discarded (generally, mixed in with another batch of low wine for future use). The distillation process continues, yielding a distillate of approximately 70% alcohol (called the "heart"), which is what will be consumed as brandy. The portion of low wine that remains after distillation, called the "tail," will be mixed into another batch of low wine for future use.
Distillation does not simply enhance the alcohol content of wine. The heat under which the product is distilled and the material of the still (usually copper) cause chemical reactions to take place during distillation. This leads to the formation of numerous new volatile aroma components, changes in relative amounts of aroma components in the wine, and the hydrolysis of components such as esters.
Aging
Brandy is produced using one of three aging methods:
* No aging: Most pomace brandy and some fruit brandy is not aged before bottling. The resulting product is typically clear and colorless.
* Single barrel aging: Brandies with a natural golden or brown color are aged in oak casks. Some brandies have caramel color added to simulate the appearance of barrel aging.
* Solera process: Some brandies, particularly those from Spain, are aged using the solera system.
Labelling
Brandy has a rating system to describe its quality and condition; these indicators can usually be found near the brand name on the label:
* A.C.: aged two years in wood.
* V.S.: "Very Special" or 3-Star, aged at least three years in wood.
* V.S.O.P.: "Very Special Old Pale" or 5-Star, aged at least five years in wood.
* X.O.: "Extra Old", Napoleon or Vieille Reserve, aged at least six years, Napoleon at least four years.
* Vintage: Stored in the cask until the time it is bottled with the label showing the vintage date.
* Hors d'age: These are too old to determine the age, although ten years plus is typical, and are usually of great quality.
In the case of Brandy de Jerez Regulatory Council classifies it according to:
* Brandy de Jerez Solera – one year old.
* Brandy de Jerez Solera Reserva – three years old.
* Brandy de Jerez Solera Gran Reserva – ten years old.
Pot stills vs. tower stills
Cognac and South African pot still brandy are examples of brandy produced in batches using pot stills (batch distillation). Many American brandies use fractional distillation in tower stills to perform their distillation. Special pot stills with a fractionation section on top are used for Armagnac.
European Union definition
The European Union has established its own legal definition of the term “brandy”:[7]
5. Brandy or Weinbrand
(a) Brandy or Weinbrand is a spirit drink:
(i) produced from wine spirit, whether or not wine distillate has been added, distilled at less than 94.8% vol., provided that that distillate does not exceed a maximum of 50% of the alcoholic content of the finished product,
(ii) matured for at least one year in oak receptacles or for at least six months in oak casks with a capacity of less than 1000 litres,
(iii) containing a quantity of volatile substances equal to or exceeding 125 grams per hectolitre of 100% vol. alcohol, and derived exclusively from the distillation or redistillation of the raw materials used,
(iv) having a maximum methanol content of 200 grams per hectolitre of 100% vol. alcohol.
(b) The minimum alcoholic strength by volume of brandy or Weinbrand shall be 36%.
(c) No addition of alcohol as defined in Annex I(5), diluted or not, shall take place.
(d) Brandy or Weinbrand shall not be flavoured. This shall not exclude traditional production methods.
(e) Brandy or Weinbrand may only contain added caramel as a means to adapt colour.
This definition formally excludes fruit brandy, pomace brandy, and even unaged grape brandy. The same European Union regulation defines the names of these excluded spirits as fruit spirit, grape marc spirit, and wine spirit. The German term Weinbrand is equivalent to the English term “brandy”, but outside the German-speaking countries it is used only for brandy from Austria and Germany. In Poland, brandy is sometimes called winiak, from wino (wine).
History
The origins of brandy are clearly tied to the development of distillation. Concentrated alcoholic beverages were known in ancient Greece and Rome and may have a history going back to ancient Babylon. Brandy, as it is known today, first began to appear in the 12th century and became generally popular in the 14th century.
Initially wine was distilled as a preservation method and as a way to make the wine easier for merchants to transport. It was also thought that wine was originally distilled to lessen the tax which was assessed by volume. The intent was to add the water removed by distillation back to the brandy shortly before consumption. It was discovered that after having been stored in wooden casks, the resulting product had improved over the original distilled spirit.[2] In addition to removing water, the distillation process leads to the formation and decomposition of numerous aroma compounds, fundamentally altering the composition of the distillate from its source. Non-volatile substances such as pigments, sugars, and salts remain behind in the still. As a result, the taste of the distillate may be quite unlike that of the original source.
As described in the 1728 edition of Cyclopaedia, the following method was used to distill brandy:
* A cucurbit was filled half full of the liquor from which brandy was to be drawn and then raised with a little fire until about one sixth part was distilled, or until that which falls into the receiver was entirely flammable. This liquor, distilled only once, was called spirit of wine or brandy. Purified by another distillation (or several more), this was then called spirit of wine rectified. The second distillation was made in balneo mariae and in a glass cucurbit, and the liquor was distilled to about one half the quantity. This was further rectified—as long as the operator thought necessary—to produce brandy.[8]
To shorten these several distillations, which were long and troublesome, a chemical instrument was invented that reduced them to a single distillation. To test the purity of the rectified spirit of wine, a portion was ignited. If the entire contents were consumed without leaving any impurity behind, then the liquor was good. Another, better test involved putting a little gunpowder in the bottom of the spirit. If the gunpowder took fire when the spirit was consumed, then the liquor was good.[8]
As most brandies are distilled from grapes, the regions of the world producing excellent brandies have roughly paralleled those areas producing grapes for viniculture. At the end of the 19th Century, the western European market—and by extension their overseas empires—was dominated by French and Spanish brandies, and eastern Europe was dominated by brandies from the Black Sea region, including Bulgaria, the Crimea, and Georgia. In 1880, David Saradjishvili founded his Cognac Factory in Tbilisi, Georgia (then part of the Russian Empire) which was a crossroads for Turkish, Central Asian, and Persian traderoutes. Armenian and Georgian brandies (always called cognacs in the era) were considered some of the best in the world, often beating their French competitors at the International Expositions in Paris and Brussels in the early 1900s. The storehouses of the Romanov Court in St. Petersburg were regarded as the largest collections of cognacs and wines in the world—much of it from the Transcaucasus region of Georgia. During the October Revolution of 1917, upon the storming of the Winter Palace, the Bolshevik Revolution actually paused for a week or so as the rioters engorged on the substantial stores of cognac and wines. The Russian market was always a huge brandy-consuming region, and while much of it was homegrown, much was imported. The patterns of bottles follow that of western European norm. Throughout the Soviet era, the production of brandy remained a source of pride for the communist regime, and they continued to produce some excellent varieties—most famously the Jubilee Brandies of 1967, 1977, and 1987. Remaining bottles of these productions are highly sought after, not simply for their quality, but for their historical significance.
Brandy can also be made from fermented fruit (i.e., other than grapes) and from pomace.[2]
( TYPES OF BARANDY )
There are three main types of brandy. The term "brandy" denotes grape brandy if the type is not otherwise specified.
Grape brandy
Grape brandy is produced by the distillation of fermented grapes.
* American grape brandy is almost always from California.[2] Popular brands include Christian Brothers, Coronet, E&J, Korbel, Paul Masson and J. Bavet.
* Armagnac is made from grapes of the Armagnac region in Southwest of France (Gers, Landes, Lot-et-Garonne). It is single-continuous distilled in a copper still and aged in oaken casks from Gascony or Limousin. Armagnac was the first distilled spirit in France. Armagnacs have a specificity: they offer vintage qualities. Popular brands are Darroze, Baron de Sigognac, Larressingle, Delord, Laubade, Gélas and Janneau.
* Brandy de Jerez is a brandy that originates from vineyards around Jerez de la Frontera in southern Spain.[3]It is used in some sherries and is also available as a separate product. It has a Protected Designation of Origin (PDO). The traditional production method has three characteristics: (1) Aged in American oaken casks with a capacity of 500 litres, previously having contained sherry. (2) The use of the traditional aging system of Criaderas and Soleras. (3) Aged exclusively within the municipal boundaries of Jerez de la Frontera, El Puerto de Santa María, and Sanlúcar de Barrameda in the province of Cádiz.[4]
* Cognac comes from the Cognac region in France,[2] and is double distilled using pot stills. Popular brands include Hine, Martell, Rémy Martin, Hennessy, Ragnaud-Sabourin, Delamain and Courvoisier.
* Pisco is produced in Peru and Chile.
* Portugal: Lourinhã, located in western Portugal, is one of the few brandy-making areas, besides Cognac, Armagnac and Jerez, that have received appellation status.
* South African South African grape brandies are, by law, made almost exactly as in Cognac, using a double-distillation process in copper pot stills followed by aging in oak barrels for a minimum of three years. Because of this, South African brandies are of a very high quality.[5]
* Other countries: Grape brandy is also produced in many other countries, including Armenia, Bulgaria, Cyprus, Georgia, Germany, Greece, Italy, Macedonia, Mexico, Moldova, Romania, and Ukraine. Cyprus brandy differs from other varieties in that its alcohol concentration is only 32% ABV.
The European Union legally enforces Cognac as the exclusive name for brandy produced and distilled in the Cognac area of France, and Armagnac from the Gascony area of France, using traditional techniques. Since these are considered PDO, they refer not just to styles of brandy but brandies from a specific region, i.e. a brandy made in California in a manner identical to the method used to make cognac, and which tastes similar to cognac, cannot be so called in Europe as it is not from the Cognac region of France.
Grape brandy is best when it is drunk at room temperature from a tulip-shaped glass or a snifter. Often it is slightly warmed by holding the glass cupped in the palm or by gently heating it. However, heating it may cause the alcohol vapor to become too strong, so that the aromas are overpowered.[citation needed]
Brandy, like whisky and red wine, has more pleasant aromas and flavors at a lower temperature, e.g., 16 °C (61 °F). In most homes, this would imply that brandy should be cooled rather than heated for maximum enjoyment. Furthermore, alcohol (which makes up 40% of a typical brandy) becomes thin as it is heated (and more viscous when cooled). Thus, cool brandy produces a fuller and smoother mouthfeel and less of a "burning" sensation.[6]
Fruit brandy
Fruit brandies are distilled from fruits other than grapes. Apples, plums, peaches, cherries, eldberberries, raspberries, blackberries, and apricots are the most commonly used fruits. Fruit brandy usually contains 40% to 45% ABV. It is usually colorless and is customarily drank chilled or over ice.
* Applejack is an American apple brandy, made from the distillation of hard cider. It is often freeze distilled.
* Buchu brandy is South African and flavoured with extracts from Agathosma species.
* Calvados is an apple brandy from the French region of Lower Normandy.[2] It is double distilled from fermented apples.
* Damassine is a prune (the fruit of the Damassinier tree) brandy from the Jura Mountains of Switzerland
* Coconut brandy is a brandy made from the sap of coconut flowers.
* Eau-de-vie is a general French term for fruit brandy (or even grape brandy that is not qualified as Armagnac or Cognac, including pomace brandy).
* German Schnaps is fruit brandy produced in Germany or Austria.
* Kirschwasser is a fruit brandy made from cherries.[2]
* Kukumakranka brandy is South African and flavoured with the ripe fruit of the Kukumakranka.
* Palinka is a traditional Hungarian fruit brandy.[2] It can be made from any kind of fruit, most often from plums, apricots, elderberries, pears, or cherries. Less commonly, it is made from apples, peaches, or walnuts.
* Poire Williams (Williamine) is made from Bartlett pears (also known as Williams pears).
* Rakia is a type of fruit brandy produced in Albania, Bosnia, Bulgaria, Croatia, Macedonia, Montenegro, and Serbia; it may be made from plums, apples, quinces, pears, apricots, cherries, mulberries, grapes, or walnuts.
* Slivovice is a strong fruit brandy made from plums; by law, it must contain at least 52% ABV. It is produced in Slovakia, the Czech Republic, and Poland.
* Slivovitz is a fruit brandy made from plums.[2] It is a traditional drink in Bulgaria, Bosnia and Herzegovina, Croatia. Macedonia, Serbia, and Slovenia.
* Šljivovica (pronounced: Shlyeewoweetza) is also a plum fruit brandy. It is made in Serbia, and Serbian Slivovica is one of the best plum brandies in Europe.
* Tuica is a clear Romanian fruit brandy made from plums, apples, pears, apricots, mulberries, peaches, quinces, or mixtures of these. Romania and Moldova also produce a grape brandy called vin ars (burnt wine) or divin.
Pomace brandy
Pomace brandy is produced by fermentation and distillation of the grape skins, seeds, and stems that remain after grapes have been pressed to extract their juice (which is then used to make wine). Examples include
* Italian grappa,
* French marc,
* Serbian komovica,
* Bulgarian grozdova,
* Georgian chacha,
* Hungarian törkölypálinka,
* Cretan tsikoudia and
* Cypriot Zivania.[2]
Most of the pomace brandies are neither aged, nor coloured
Distillation
A batch distillation typically works as follows:
Wine with an alcohol concentration of 8% to 12% ABV and high acidity is boiled in a pot still. Vapors of alcohol, water, and numerous aromatic components rise upward and are collected in a condenser coil, where they become a liquid again. Because alcohol and the aromatic components vaporize at a lower temperature than water, the concentration of alcohol in the condensed liquid (the distillate) is higher than in the original wine.
After one distillation, the distillate, called "low wine," will contain roughly 30% alcohol (ethanol) by volume. The low wine is then distilled a second time. The first 1% or so of distillate that's produced, called the "head," has an alcohol concentration of about 83% and an unpleasant odor, so it is discarded (generally, mixed in with another batch of low wine for future use). The distillation process continues, yielding a distillate of approximately 70% alcohol (called the "heart"), which is what will be consumed as brandy. The portion of low wine that remains after distillation, called the "tail," will be mixed into another batch of low wine for future use.
Distillation does not simply enhance the alcohol content of wine. The heat under which the product is distilled and the material of the still (usually copper) cause chemical reactions to take place during distillation. This leads to the formation of numerous new volatile aroma components, changes in relative amounts of aroma components in the wine, and the hydrolysis of components such as esters.
Aging
Brandy is produced using one of three aging methods:
* No aging: Most pomace brandy and some fruit brandy is not aged before bottling. The resulting product is typically clear and colorless.
* Single barrel aging: Brandies with a natural golden or brown color are aged in oak casks. Some brandies have caramel color added to simulate the appearance of barrel aging.
* Solera process: Some brandies, particularly those from Spain, are aged using the solera system.
Labelling
Brandy has a rating system to describe its quality and condition; these indicators can usually be found near the brand name on the label:
* A.C.: aged two years in wood.
* V.S.: "Very Special" or 3-Star, aged at least three years in wood.
* V.S.O.P.: "Very Special Old Pale" or 5-Star, aged at least five years in wood.
* X.O.: "Extra Old", Napoleon or Vieille Reserve, aged at least six years, Napoleon at least four years.
* Vintage: Stored in the cask until the time it is bottled with the label showing the vintage date.
* Hors d'age: These are too old to determine the age, although ten years plus is typical, and are usually of great quality.
In the case of Brandy de Jerez Regulatory Council classifies it according to:
* Brandy de Jerez Solera – one year old.
* Brandy de Jerez Solera Reserva – three years old.
* Brandy de Jerez Solera Gran Reserva – ten years old.
Pot stills vs. tower stills
Cognac and South African pot still brandy are examples of brandy produced in batches using pot stills (batch distillation). Many American brandies use fractional distillation in tower stills to perform their distillation. Special pot stills with a fractionation section on top are used for Armagnac.
European Union definition
The European Union has established its own legal definition of the term “brandy”:[7]
5. Brandy or Weinbrand
(a) Brandy or Weinbrand is a spirit drink:
(i) produced from wine spirit, whether or not wine distillate has been added, distilled at less than 94.8% vol., provided that that distillate does not exceed a maximum of 50% of the alcoholic content of the finished product,
(ii) matured for at least one year in oak receptacles or for at least six months in oak casks with a capacity of less than 1000 litres,
(iii) containing a quantity of volatile substances equal to or exceeding 125 grams per hectolitre of 100% vol. alcohol, and derived exclusively from the distillation or redistillation of the raw materials used,
(iv) having a maximum methanol content of 200 grams per hectolitre of 100% vol. alcohol.
(b) The minimum alcoholic strength by volume of brandy or Weinbrand shall be 36%.
(c) No addition of alcohol as defined in Annex I(5), diluted or not, shall take place.
(d) Brandy or Weinbrand shall not be flavoured. This shall not exclude traditional production methods.
(e) Brandy or Weinbrand may only contain added caramel as a means to adapt colour.
This definition formally excludes fruit brandy, pomace brandy, and even unaged grape brandy. The same European Union regulation defines the names of these excluded spirits as fruit spirit, grape marc spirit, and wine spirit. The German term Weinbrand is equivalent to the English term “brandy”, but outside the German-speaking countries it is used only for brandy from Austria and Germany. In Poland, brandy is sometimes called winiak, from wino (wine).
History
The origins of brandy are clearly tied to the development of distillation. Concentrated alcoholic beverages were known in ancient Greece and Rome and may have a history going back to ancient Babylon. Brandy, as it is known today, first began to appear in the 12th century and became generally popular in the 14th century.
Initially wine was distilled as a preservation method and as a way to make the wine easier for merchants to transport. It was also thought that wine was originally distilled to lessen the tax which was assessed by volume. The intent was to add the water removed by distillation back to the brandy shortly before consumption. It was discovered that after having been stored in wooden casks, the resulting product had improved over the original distilled spirit.[2] In addition to removing water, the distillation process leads to the formation and decomposition of numerous aroma compounds, fundamentally altering the composition of the distillate from its source. Non-volatile substances such as pigments, sugars, and salts remain behind in the still. As a result, the taste of the distillate may be quite unlike that of the original source.
As described in the 1728 edition of Cyclopaedia, the following method was used to distill brandy:
* A cucurbit was filled half full of the liquor from which brandy was to be drawn and then raised with a little fire until about one sixth part was distilled, or until that which falls into the receiver was entirely flammable. This liquor, distilled only once, was called spirit of wine or brandy. Purified by another distillation (or several more), this was then called spirit of wine rectified. The second distillation was made in balneo mariae and in a glass cucurbit, and the liquor was distilled to about one half the quantity. This was further rectified—as long as the operator thought necessary—to produce brandy.[8]
To shorten these several distillations, which were long and troublesome, a chemical instrument was invented that reduced them to a single distillation. To test the purity of the rectified spirit of wine, a portion was ignited. If the entire contents were consumed without leaving any impurity behind, then the liquor was good. Another, better test involved putting a little gunpowder in the bottom of the spirit. If the gunpowder took fire when the spirit was consumed, then the liquor was good.[8]
As most brandies are distilled from grapes, the regions of the world producing excellent brandies have roughly paralleled those areas producing grapes for viniculture. At the end of the 19th Century, the western European market—and by extension their overseas empires—was dominated by French and Spanish brandies, and eastern Europe was dominated by brandies from the Black Sea region, including Bulgaria, the Crimea, and Georgia. In 1880, David Saradjishvili founded his Cognac Factory in Tbilisi, Georgia (then part of the Russian Empire) which was a crossroads for Turkish, Central Asian, and Persian traderoutes. Armenian and Georgian brandies (always called cognacs in the era) were considered some of the best in the world, often beating their French competitors at the International Expositions in Paris and Brussels in the early 1900s. The storehouses of the Romanov Court in St. Petersburg were regarded as the largest collections of cognacs and wines in the world—much of it from the Transcaucasus region of Georgia. During the October Revolution of 1917, upon the storming of the Winter Palace, the Bolshevik Revolution actually paused for a week or so as the rioters engorged on the substantial stores of cognac and wines. The Russian market was always a huge brandy-consuming region, and while much of it was homegrown, much was imported. The patterns of bottles follow that of western European norm. Throughout the Soviet era, the production of brandy remained a source of pride for the communist regime, and they continued to produce some excellent varieties—most famously the Jubilee Brandies of 1967, 1977, and 1987. Remaining bottles of these productions are highly sought after, not simply for their quality, but for their historical significance.
W H I S K Y
Whisky or whiskey is a type of alcoholic beverage distilled from fermented grain mash. Different grains are used for different varieties, including barley, malted barley, rye, malted rye, wheat, and maize (corn). Most whiskies are aged in wooden casks (generally oak), the exception being some corn whiskeys.
Whisky is a strictly regulated spirit worldwide with many competing denominations of origin and many classes and types. The unifying characteristics of the different classes and types are the fermentation of grains, and the practice of distilling the spirit down to a maximum of 80% alcohol for corn and 90% alcohol for other grains, prior to adding water, so as to retain some of the flavor of the grain used to make the spirit and prevent it from being classified as grain neutral spirits or vodka.[1] Whisky gains as much as 60% of its flavor from the type of cask used in its aging process.[citation needed] Therefore further classification takes place based upon the type of wood used and the amount of charring or toasting done to the wood.[2] Bourbon whiskey for example is legally required to be aged in charred new oak barrels, whereas quality Scotch whiskies often used the partially spent barrels from Bourbon production to induce a slower maturation time, adding additional subtle nuance.[3]
With few exceptions, the spelling is Scottish, Canadian, and Japanese whisky (plural: whiskies), but Irish and American whiskey (whiskeys).[4]
( ETYMOLOGY )
Whisky is a shortened form of usquebaugh, which English borrowed from Irish Gaelic uisce beatha and Scottish Gaelic uisge beatha. This compound descends from Old Irish uisce, "water", and bethad, "of life". and meaning literally "water of life". It meant the same thing as the Latin aqua vītae which had been applied to distilled drinks since early 14th century. Other early spellings include usquebea (1706) and iskie bae (1583). In the Irish Annals of Clonmacnoise in 1405, the first written record of whisky appears describing the death of a chieftain at Christmas from "taking a surfeit of aqua vitae". In Scotland, the first evidence of whisky production comes from an entry in the Exchequer Rolls for 1494 where malt is sent "To Friar John Cor, by order of the king, to make aquavitae".[5]
( HISTORY OF WHISKY )
The art of distillation originated in the East, being brought into Europe by the Moors in Spain, with perfumes and aromatics being distilled long before potable spirits. It is believed that the art of distillation was brought from the Mediterranean regions to Ireland by Irish missionaries between the 6th century and 7th century, and that the necessary skills were brought to Scotland by missionary monks who settled in the west of Scotland. [6][7]
( DALAM BAHASA INDONESIA )
Wiski (bahasa Inggris: whisky dari bahasa Gaelik Skotlandia, atau whiskey dari bahasa Irlandia, fuisce) merujuk secara luas kepada kategori minuman beralkohol dari fermentasi serealia yang mengalami proses mashing (dihaluskan, dicampur air serta dipanaskan), dan hasilnya melalui proses distilasi sebelum dimatangkan dengan cara disimpan di dalam tong kecil dari kayu (biasanya kayu ek).
Jenis wiski yang dihasilkan bergantung jenis serealia yang dipakai sebagai bahan baku, yakni jelai, malt (jelai yang dikecambahkan), gandum hitam (rye), rye yang dikecambahkan, gandum, dan jagung. Wiski berasal dari bahasa Gaulia untuk "air" (uisce atau uisge). Di Skotlandia disebut uisge-beatha, sedangkan di Irlandia disebut uisce beatha yang berarti "air kehidupan". Keduanya berkaitan dengan bahasa Latin aqua vitae yang juga berarti "air kehidupan".[1] Orang Skotlandia menulisnya sebagai whisky sedangkan orang Irlandia menulisnya sebagai whiskey (ditambah huruf "e").
Catatan yang tertua tentang wiski berasal dari tahun 1405 di Irlandia, [2] yang menceritakan wiski dibuat para biarawan.[1] Hal yang sama juga dicatat di Skotlandia pada tahun 1496.[3] Walaupun demikian, wiski diperkirakan sudah ada paling sedikit beberapa ratus tahun sebelumnya. Pada waktu itu, wiski dibuat di banyak tempat, dan tidak dicatat secara khusus. Akibatnya, tahun pertama kali wiski dibuat serta tempat asalnya tidak diketahui. Selain itu, ada kemungkinan berbagai kelompok orang yang tidak ada kaitannya satu sama lain, secara terpisah menemukan proses distilasi.
Sejarawan memperkirakan minuman keras hasil distilasi pertama kali dibuat antara abad ke-8 dan abad ke-9 di Timur Tengah.[4] Teknik distilasi dibawa ke Irlandia dan Britania oleh biarawan Kristen. Menurut legenda yang populer, Santo Patrick memperkenalkan proses distilasi di Irlandia dan Britania. Proses distilasi mungkin ditemukan orang Irlandia, atau petani di Britania yang memanfaatkan sisa-sisa serealia sesudah panen.
( JENIS WHISKY )
Sebagian besar wiski atau minuman beralkohol serupa wiski diproduksi di daerah penghasil serealia. Masing-masing jenis wiski berbeda dalam kadar alkohol dan kualitas.
* Wiski skotch (scotch whisky) adalah wiski yang biasanya mengalami dua kali proses distilasi, dan tiga kali distilasi untuk sebagian merek. Hukum internasional mengharuskan[5] wiski yang diberi label "Scotch" (Skotch) adalah wiski yang disuling di Skotlandia, dan dimatangkan paling sedikit selama tiga tahun di tong kayu ek, atau memiliki kualitas setara dengan wiski yang diproduksi di daerah Skotlandia. Wiski hanya dimatangkan sewaktu dalam penyimpanan di dalam tong, dan bukan di botol, sehingga "umur" wiski skotch adalah waktu simpan dari setelah distilasi hingga pembotolan. Selama disimpan di tong, komposisi kimia kayu mengubah susunan kimia dan rasa wiski. Wiski lama yang sudah disimpan bertahun-tahun di dalam botol mungkin dihargai karena langka, tapi bukan karena "matang" ("tua"). Wiski lama dalam botol tidak juga berarti "lebih baik" dari wiski baru dengan masa pematangan yang setara di dalam tong. Bila wiski skotch merupakan campuran wiski yang berasal dari dari dua tong atau lebih yang berbeda, maka usia wiski yang ditulis pada label botol adalah usia wiski termuda yang dipakai sebagai pencampur. Istilah cask strength menunjukkan wiski belum dicampur air, dan langsung dibotolkan dari tong dengan kadar alkohol yang terkandung sewaktu wiski dialirkan dari tong.
Wiski skotch terdiri dari dua jenis, malt dan grain
* Wiski malt adalah wiski yang dibuat seluruhnya dari malt (jelai yang dikecambahkan), sedangkan distilasi menggunakan kolom distilasi berupa ketel tembaga berbentuk bawang (pot still).
* Wiski grain adalah wiski yang dibuat dari campuran jelai dan malt, serta serelia lain. Distilasi dilakukan dengan beberapa menara distilasi yang saling berhubungan. Dulunya, wiski grain dipakai sebagai pencampur, namun sekarang juga dipasarkan beberapa wiski skotch single grain (wiski skotch dari satu pabrik).
Wiski malt dan wiski grain dicampur menjadi berjenis-jenis wiski.
* Vatted malt adalah campuran wiski malt dari beberapa pabrik. Bila wiski diberi label "pure malt" (malt murni) atau hanya "malt", maka bisa hampir dipastikan wiski tersebut adalah wiski campuran. Wiski jenis ini kadang-kadang diberi label "blended malt" (malt kombinasi).
* Wiski single malt adalah wiski malt dari pabrik yang sama. Bila label botol tidak dicantumkan istilah "single-cask" (tong tunggal), maka wiski tersebut adalah campuran wiski dari beberapa tong dengan usia yang berbeda-beda. Ahli pencampur di pabrik menetapkan rasa wiski yang khas untuk pabrik tersebut dengan cara mencampur wiski dari berbagai tong dan usia. Sebagian besar wiski single malt diberi nama berdasarkan lokasi penyulingan, misalnya: The Glenlivet, Glenmorangie, dan Bowmore berikut pernyataan usia dan perlakuan khusus.
* Wiski campuran (blended whisky) adalah wiski yang dibuat dari campuran wiski malt dan wiski grain. Bila hanya disebut wiski skotch, maka kemungkinan besar adalah campuran dari wiski malt dan wiski grain. Ahli pencampur untuk merek wiski menetapkan aroma wiski yang khas untuk merek tersebut dengan mencampur wiski dari berbagai pabrik. Merek-merek wiski seperti Bell's Whisky dan Chivas Regal biasanya tidak mencantumkan lokasi penyulingan.
* Wiski Jepang adalah wiski yang dibuat dengan mengikuti resep wiski Skotlandia, dan sama penggolongannya dengan wiski skotch.
* Wiski Irlandia (Irish whiskey) adalah wiski yang melalui tiga kali proses distilasi dan harus dimatangkan di dalam tong kayu paling sedikit tiga tahun.[6] Malt yang digunakan hampir selalu dikeringkan di kamar pengeringan tanpa bahan bakar gambut.
* Wiski Kanada (Canadian whisky) adalah wiski yang menurut peraturan pemerintah Kanada[7] harus dimatangkan paling sedikit tiga tahun di dalam tong kayu. Sebagian besar wiski Kanada adalah wiski campuran dari berbagai jenis serealia.
* Wiski Amerika terdiri dari dua jenis: polos (straight) dan campuran (blend). Wiski hanya bisa disebut polos bila dimatangkan di tong kayu ek paling sedikit dua tahun, dan memenuhi kriteria salah satu jenis wiski menurut peraturan pemerintah federal :
o Bourbon dari bahan baku jagung paling sedikit 51%
o Wiski rye dari bahan baku gandum hitam (rye) paling sedikit 51%
o Wiski jagung dari bahan baku jagung paling sedikit 80%, dan dilakukan proses penyulingan untuk menghasilkan minuman keras berkadar alkohol 80%. Wiski jagung tidak harus dimatangkan dengan cara disimpan. Bila ingin dimatangkan harus di dalam tong baru dari kayu ek yang tidak dihanguskan permukaannya atau tong kayu bekas pakai. Selain wiski jagung, semua wiski Amerika harus dimatangkan di dalam tong kayu yang permukaan dalam tong dihanguskan dengan api. Pematangan biasanya dilakukan dalam waktu singkat, misalnya enam bulan. Selama pematangan, wiski berubah warna dan aroma sementara "kekerasannya" berkurang.
* Wiski murni pot still (pure pot still whiskey) adalah sebutan untuk wiski Irlandia kombinasi dari jelai yang tidak dikecambahkan dan malt, dan penyulingannya dilakukan dengan ketel tembaga berbentuk bawang (pot still).
* Wiski Wales adalah wiski yang dibuat pabrik Penderyn di Wales.
* Wiski India adalah minuman beralkohol yang diberi label "wiski" di India, namun sebagian besar dibuat dari fermentasi molase. Minuman sejenis ini di luar India umum dikenal sebagai rum.[8] Sekitar 90% dari "wiski" yang dikonsumsi di India berasal dari molase. Walaupun demikian, India sudah mulai membuat wiski dari malt dan serealia yang lain.[9]
Whisky is a strictly regulated spirit worldwide with many competing denominations of origin and many classes and types. The unifying characteristics of the different classes and types are the fermentation of grains, and the practice of distilling the spirit down to a maximum of 80% alcohol for corn and 90% alcohol for other grains, prior to adding water, so as to retain some of the flavor of the grain used to make the spirit and prevent it from being classified as grain neutral spirits or vodka.[1] Whisky gains as much as 60% of its flavor from the type of cask used in its aging process.[citation needed] Therefore further classification takes place based upon the type of wood used and the amount of charring or toasting done to the wood.[2] Bourbon whiskey for example is legally required to be aged in charred new oak barrels, whereas quality Scotch whiskies often used the partially spent barrels from Bourbon production to induce a slower maturation time, adding additional subtle nuance.[3]
With few exceptions, the spelling is Scottish, Canadian, and Japanese whisky (plural: whiskies), but Irish and American whiskey (whiskeys).[4]
( ETYMOLOGY )
Whisky is a shortened form of usquebaugh, which English borrowed from Irish Gaelic uisce beatha and Scottish Gaelic uisge beatha. This compound descends from Old Irish uisce, "water", and bethad, "of life". and meaning literally "water of life". It meant the same thing as the Latin aqua vītae which had been applied to distilled drinks since early 14th century. Other early spellings include usquebea (1706) and iskie bae (1583). In the Irish Annals of Clonmacnoise in 1405, the first written record of whisky appears describing the death of a chieftain at Christmas from "taking a surfeit of aqua vitae". In Scotland, the first evidence of whisky production comes from an entry in the Exchequer Rolls for 1494 where malt is sent "To Friar John Cor, by order of the king, to make aquavitae".[5]
( HISTORY OF WHISKY )
The art of distillation originated in the East, being brought into Europe by the Moors in Spain, with perfumes and aromatics being distilled long before potable spirits. It is believed that the art of distillation was brought from the Mediterranean regions to Ireland by Irish missionaries between the 6th century and 7th century, and that the necessary skills were brought to Scotland by missionary monks who settled in the west of Scotland. [6][7]
( DALAM BAHASA INDONESIA )
Wiski (bahasa Inggris: whisky dari bahasa Gaelik Skotlandia, atau whiskey dari bahasa Irlandia, fuisce) merujuk secara luas kepada kategori minuman beralkohol dari fermentasi serealia yang mengalami proses mashing (dihaluskan, dicampur air serta dipanaskan), dan hasilnya melalui proses distilasi sebelum dimatangkan dengan cara disimpan di dalam tong kecil dari kayu (biasanya kayu ek).
Jenis wiski yang dihasilkan bergantung jenis serealia yang dipakai sebagai bahan baku, yakni jelai, malt (jelai yang dikecambahkan), gandum hitam (rye), rye yang dikecambahkan, gandum, dan jagung. Wiski berasal dari bahasa Gaulia untuk "air" (uisce atau uisge). Di Skotlandia disebut uisge-beatha, sedangkan di Irlandia disebut uisce beatha yang berarti "air kehidupan". Keduanya berkaitan dengan bahasa Latin aqua vitae yang juga berarti "air kehidupan".[1] Orang Skotlandia menulisnya sebagai whisky sedangkan orang Irlandia menulisnya sebagai whiskey (ditambah huruf "e").
Catatan yang tertua tentang wiski berasal dari tahun 1405 di Irlandia, [2] yang menceritakan wiski dibuat para biarawan.[1] Hal yang sama juga dicatat di Skotlandia pada tahun 1496.[3] Walaupun demikian, wiski diperkirakan sudah ada paling sedikit beberapa ratus tahun sebelumnya. Pada waktu itu, wiski dibuat di banyak tempat, dan tidak dicatat secara khusus. Akibatnya, tahun pertama kali wiski dibuat serta tempat asalnya tidak diketahui. Selain itu, ada kemungkinan berbagai kelompok orang yang tidak ada kaitannya satu sama lain, secara terpisah menemukan proses distilasi.
Sejarawan memperkirakan minuman keras hasil distilasi pertama kali dibuat antara abad ke-8 dan abad ke-9 di Timur Tengah.[4] Teknik distilasi dibawa ke Irlandia dan Britania oleh biarawan Kristen. Menurut legenda yang populer, Santo Patrick memperkenalkan proses distilasi di Irlandia dan Britania. Proses distilasi mungkin ditemukan orang Irlandia, atau petani di Britania yang memanfaatkan sisa-sisa serealia sesudah panen.
( JENIS WHISKY )
Sebagian besar wiski atau minuman beralkohol serupa wiski diproduksi di daerah penghasil serealia. Masing-masing jenis wiski berbeda dalam kadar alkohol dan kualitas.
* Wiski skotch (scotch whisky) adalah wiski yang biasanya mengalami dua kali proses distilasi, dan tiga kali distilasi untuk sebagian merek. Hukum internasional mengharuskan[5] wiski yang diberi label "Scotch" (Skotch) adalah wiski yang disuling di Skotlandia, dan dimatangkan paling sedikit selama tiga tahun di tong kayu ek, atau memiliki kualitas setara dengan wiski yang diproduksi di daerah Skotlandia. Wiski hanya dimatangkan sewaktu dalam penyimpanan di dalam tong, dan bukan di botol, sehingga "umur" wiski skotch adalah waktu simpan dari setelah distilasi hingga pembotolan. Selama disimpan di tong, komposisi kimia kayu mengubah susunan kimia dan rasa wiski. Wiski lama yang sudah disimpan bertahun-tahun di dalam botol mungkin dihargai karena langka, tapi bukan karena "matang" ("tua"). Wiski lama dalam botol tidak juga berarti "lebih baik" dari wiski baru dengan masa pematangan yang setara di dalam tong. Bila wiski skotch merupakan campuran wiski yang berasal dari dari dua tong atau lebih yang berbeda, maka usia wiski yang ditulis pada label botol adalah usia wiski termuda yang dipakai sebagai pencampur. Istilah cask strength menunjukkan wiski belum dicampur air, dan langsung dibotolkan dari tong dengan kadar alkohol yang terkandung sewaktu wiski dialirkan dari tong.
Wiski skotch terdiri dari dua jenis, malt dan grain
* Wiski malt adalah wiski yang dibuat seluruhnya dari malt (jelai yang dikecambahkan), sedangkan distilasi menggunakan kolom distilasi berupa ketel tembaga berbentuk bawang (pot still).
* Wiski grain adalah wiski yang dibuat dari campuran jelai dan malt, serta serelia lain. Distilasi dilakukan dengan beberapa menara distilasi yang saling berhubungan. Dulunya, wiski grain dipakai sebagai pencampur, namun sekarang juga dipasarkan beberapa wiski skotch single grain (wiski skotch dari satu pabrik).
Wiski malt dan wiski grain dicampur menjadi berjenis-jenis wiski.
* Vatted malt adalah campuran wiski malt dari beberapa pabrik. Bila wiski diberi label "pure malt" (malt murni) atau hanya "malt", maka bisa hampir dipastikan wiski tersebut adalah wiski campuran. Wiski jenis ini kadang-kadang diberi label "blended malt" (malt kombinasi).
* Wiski single malt adalah wiski malt dari pabrik yang sama. Bila label botol tidak dicantumkan istilah "single-cask" (tong tunggal), maka wiski tersebut adalah campuran wiski dari beberapa tong dengan usia yang berbeda-beda. Ahli pencampur di pabrik menetapkan rasa wiski yang khas untuk pabrik tersebut dengan cara mencampur wiski dari berbagai tong dan usia. Sebagian besar wiski single malt diberi nama berdasarkan lokasi penyulingan, misalnya: The Glenlivet, Glenmorangie, dan Bowmore berikut pernyataan usia dan perlakuan khusus.
* Wiski campuran (blended whisky) adalah wiski yang dibuat dari campuran wiski malt dan wiski grain. Bila hanya disebut wiski skotch, maka kemungkinan besar adalah campuran dari wiski malt dan wiski grain. Ahli pencampur untuk merek wiski menetapkan aroma wiski yang khas untuk merek tersebut dengan mencampur wiski dari berbagai pabrik. Merek-merek wiski seperti Bell's Whisky dan Chivas Regal biasanya tidak mencantumkan lokasi penyulingan.
* Wiski Jepang adalah wiski yang dibuat dengan mengikuti resep wiski Skotlandia, dan sama penggolongannya dengan wiski skotch.
* Wiski Irlandia (Irish whiskey) adalah wiski yang melalui tiga kali proses distilasi dan harus dimatangkan di dalam tong kayu paling sedikit tiga tahun.[6] Malt yang digunakan hampir selalu dikeringkan di kamar pengeringan tanpa bahan bakar gambut.
* Wiski Kanada (Canadian whisky) adalah wiski yang menurut peraturan pemerintah Kanada[7] harus dimatangkan paling sedikit tiga tahun di dalam tong kayu. Sebagian besar wiski Kanada adalah wiski campuran dari berbagai jenis serealia.
* Wiski Amerika terdiri dari dua jenis: polos (straight) dan campuran (blend). Wiski hanya bisa disebut polos bila dimatangkan di tong kayu ek paling sedikit dua tahun, dan memenuhi kriteria salah satu jenis wiski menurut peraturan pemerintah federal :
o Bourbon dari bahan baku jagung paling sedikit 51%
o Wiski rye dari bahan baku gandum hitam (rye) paling sedikit 51%
o Wiski jagung dari bahan baku jagung paling sedikit 80%, dan dilakukan proses penyulingan untuk menghasilkan minuman keras berkadar alkohol 80%. Wiski jagung tidak harus dimatangkan dengan cara disimpan. Bila ingin dimatangkan harus di dalam tong baru dari kayu ek yang tidak dihanguskan permukaannya atau tong kayu bekas pakai. Selain wiski jagung, semua wiski Amerika harus dimatangkan di dalam tong kayu yang permukaan dalam tong dihanguskan dengan api. Pematangan biasanya dilakukan dalam waktu singkat, misalnya enam bulan. Selama pematangan, wiski berubah warna dan aroma sementara "kekerasannya" berkurang.
* Wiski murni pot still (pure pot still whiskey) adalah sebutan untuk wiski Irlandia kombinasi dari jelai yang tidak dikecambahkan dan malt, dan penyulingannya dilakukan dengan ketel tembaga berbentuk bawang (pot still).
* Wiski Wales adalah wiski yang dibuat pabrik Penderyn di Wales.
* Wiski India adalah minuman beralkohol yang diberi label "wiski" di India, namun sebagian besar dibuat dari fermentasi molase. Minuman sejenis ini di luar India umum dikenal sebagai rum.[8] Sekitar 90% dari "wiski" yang dikonsumsi di India berasal dari molase. Walaupun demikian, India sudah mulai membuat wiski dari malt dan serealia yang lain.[9]
Rabu, 18 November 2009
W I N E / A N G G U R
Anggur (atau juga populer disebut dalam bahasa Inggris: wine) adalah minuman beralkohol yang dibuat dari sari anggur jenis Vitis vinifera yang biasanya hanya tumbuh di area 30 hingga 50 derajat lintang utara dan selatan. Minuman beralkohol yang dibuat dari sari buah lain yang kadar alkoholnya berkisar di antara 8% hingga 15% biasanya disebut sebagai wine buah (fruit wine).
Anggur dibuat melalui fermentasi gula yang ada di dalam buah anggur. Ada beberapa jenis minuman anggur yaitu, Red Wine, White Wine, Rose Wine, Sparkling Wine, Sweet Wine, dan Fortified Wine:
* Red Wine adalah wine yang dibuat dari anggur merah (red grapes). Beberapa jenis anggur merah yang terkenal di kalangan peminum wine di Indonesia adalah merlot, cabernet sauvignon, syrah/shiraz, dan pinot noir.
* White Wine adalah wine yang dibuat dari anggur putih (white grape). Beberapa jenis anggur hijau yang terkenal di kalangan peminum wine di Indonesia adalah chardonnay, sauvignon blanc, semillon, riesling, dan chenin blanc.
* Rose Wine adalah wine yang berwarna merah muda atau merah jambu yang dibuat dari anggur merah namun dengan proses ekstraksi warna yang lebih singkat dibandingkan dengan proses pembuatan Red Wine. Di daerah Champagne, kata Rose Wine mengacu pada campuran antara White Wine dan Red Wine.
* Sparkling Wine adalah wine yang mengandung cukup banyak gelembung karbon dioksida di dalamnya. Sparkling Wine yang paling terkenal adalah Champagne dari Prancis. Hanya Sparkling Wine yang dibuat dari anggur yang tumbuh di desa Champagne dan diproduksi di desa Champagne yang boleh disebut dan diberi label Champagne.
* Sweet Wine adalah wine yang masih banyak mengandung gula sisa hasil fermentasi (residual sugar) sehingga membuat rasanya menjadi manis.
* Fortified Wine adalah wine yang mengandung alkohol lebih tinggi dibandingkan dengan wine biasa (antara 15% hingga 20.5%). Kadar alkohol yang tinggi ini adalah hasil dari penambahan spirit pada proses pembuatannya.
Manusia telah membuat minuman anggur sejak sekitar lima ribu tahun yang lalu.
Anggur adalah minuman yang populer di banyak negara. Negara-negara yang penduduknya meminum anggur paling banyak (menggunakan data tahun 2000) adalah: Perancis, Italia, Amerika Serikat, Jerman, Spanyol, Argentina, Britania Raya, Republik Rakyat Cina, Rusia, dan Rumania.
Jika tolok ukur yang digunakan adalah angka per orang atau per kapita, daftar tersebut menjadi: Luxemburg, Perancis, Italia, Portugal, Kroasia, Swiss, Spanyol, Argentina, Uruguay, dan Slovenia.
Anggur dibuat di banyak negara. Negara-negara yang membuat anggur terbanyak (menggunakan data tahun 2000) adalah: Perancis, Italia, Spanyol, Amerika Serikat, Argentina, Jerman, Australia, Afrika Selatan, Portugal, dan Chili.
Satu-satunya wine buatan Indonesia yang dibuat dari anggur lokal adalah Hatten Wines dengan merk dagang TWOislands.
Anggur dibuat melalui fermentasi gula yang ada di dalam buah anggur. Ada beberapa jenis minuman anggur yaitu, Red Wine, White Wine, Rose Wine, Sparkling Wine, Sweet Wine, dan Fortified Wine:
* Red Wine adalah wine yang dibuat dari anggur merah (red grapes). Beberapa jenis anggur merah yang terkenal di kalangan peminum wine di Indonesia adalah merlot, cabernet sauvignon, syrah/shiraz, dan pinot noir.
* White Wine adalah wine yang dibuat dari anggur putih (white grape). Beberapa jenis anggur hijau yang terkenal di kalangan peminum wine di Indonesia adalah chardonnay, sauvignon blanc, semillon, riesling, dan chenin blanc.
* Rose Wine adalah wine yang berwarna merah muda atau merah jambu yang dibuat dari anggur merah namun dengan proses ekstraksi warna yang lebih singkat dibandingkan dengan proses pembuatan Red Wine. Di daerah Champagne, kata Rose Wine mengacu pada campuran antara White Wine dan Red Wine.
* Sparkling Wine adalah wine yang mengandung cukup banyak gelembung karbon dioksida di dalamnya. Sparkling Wine yang paling terkenal adalah Champagne dari Prancis. Hanya Sparkling Wine yang dibuat dari anggur yang tumbuh di desa Champagne dan diproduksi di desa Champagne yang boleh disebut dan diberi label Champagne.
* Sweet Wine adalah wine yang masih banyak mengandung gula sisa hasil fermentasi (residual sugar) sehingga membuat rasanya menjadi manis.
* Fortified Wine adalah wine yang mengandung alkohol lebih tinggi dibandingkan dengan wine biasa (antara 15% hingga 20.5%). Kadar alkohol yang tinggi ini adalah hasil dari penambahan spirit pada proses pembuatannya.
Manusia telah membuat minuman anggur sejak sekitar lima ribu tahun yang lalu.
Anggur adalah minuman yang populer di banyak negara. Negara-negara yang penduduknya meminum anggur paling banyak (menggunakan data tahun 2000) adalah: Perancis, Italia, Amerika Serikat, Jerman, Spanyol, Argentina, Britania Raya, Republik Rakyat Cina, Rusia, dan Rumania.
Jika tolok ukur yang digunakan adalah angka per orang atau per kapita, daftar tersebut menjadi: Luxemburg, Perancis, Italia, Portugal, Kroasia, Swiss, Spanyol, Argentina, Uruguay, dan Slovenia.
Anggur dibuat di banyak negara. Negara-negara yang membuat anggur terbanyak (menggunakan data tahun 2000) adalah: Perancis, Italia, Spanyol, Amerika Serikat, Argentina, Jerman, Australia, Afrika Selatan, Portugal, dan Chili.
Satu-satunya wine buatan Indonesia yang dibuat dari anggur lokal adalah Hatten Wines dengan merk dagang TWOislands.
Senin, 16 November 2009
B A R
B A R H I S T O R Y
BAR berasl dari kata "BARRIER" Tempat ikat kuda para cowboy.
Arti dari kata BAR yg sebenarnya adl Kayu Pemisah antara pembuat minuman dengan tamu.
Arti daripada BAR pada umumnya adl Suatu tempat untuk menjual berbagai macam minuman, mulai dari soft drink smpai dengan minuman yg mengandung alkohol.
Macam2 BAR menurut bentuknya :
- Memanjang
- Setengah Lingkaran
- Gabungan dari memanjang & setengah lingkaran
- Berbentuk lingkaran
- Berbentuk lingkaran penuh
Bar yang sudah kita kenal saat ini, pada awal mulanya dikembangkan oleh bangsa Amerika kira-kira pada abad ke 16. Pada permulaannya Bar hanya terdiri dari sebuah pemisah yang terbuat dari kayu yang kuat yang disebut “BARRIER”, atau beberapa ahli menyebutnya juga “BARRIERY”, yang secara harfiah dapat diartikan sebagai “PENGHALANG”, yang dimaksudkan untuk memisahkan antara pembeli dan penjual (Barman) serta tidak dimaksudkan untuk meletakan minuman diatasnya, melainkan pembeli harus memegang minumannya ditangan. Oleh karena itu kata Bar dapat dianggap berasal dari kata Barrier atau Barriery tersebut. Namun dengan perubahan yang terjadi pada Bar sekarang tidak berbeda dengan apa yang dimaksud sebelumnya, fungsi Bar sebagai penghalang atau lebih dikenal dengan “BAR COUNTER”.
Perkembangan Bar di Amerika dimulai dengan apa yang disebut “TAVERN”, yang mempunyai daerah operasi sendiri antara lain di Boston. Tavern adalah merupakan suatu bentuk seperti halnya dengan club-club, yaitu suatu kegiatan sekelompok orang-orang yang disertai dengan minum-minum pada Private House. Di Inggris usaha pengadaan Bar (Tavern) lebih dikenal dengan nama PUBLIC HOUSE atau PUB. Pada pelaksanaannya berbeda dengan Tavern di Amerika yaitu bila di Inggris Public House tersebut hanya dibuka pada waktu-waktu tertentu saja dan diawasi oleh badan pengawas yang ketat, ditarik pajak yang tinggi, jam bukanya dibatasi dan di ikat oleh peraturan-peraturan lainnya, sedangkan sebaliknya di Amerika segalanya hampir serba bebas, harga lebih rendah dan keuntungannyapun lebih berlipat ganda. Di Indonesia sendiri sekarang lebih hampir sama keberadaanya seperti di Inggris, masih banyak diberlakukan peraturan dan kebijakan oleh pemerintah.
Pada waktu itu Bar-Bar tidak menyediakan tempat duduk bagi pembelinya, melainkan para pelanggan berdiri sambil bersandar pada papan Barrier itu tadi, sehingga bar semacam ini pada waktu itu lebih dikenal dengan “STAND BAR”.
A bar (also called a pub, tavern, saloon, or taproom) is an establishment that serves drinks, especially alcoholic beverages such as beer, liquor, and cocktails, for consumption on the premises.[1]
Bars provide stools or chairs for their patrons along tables or raised counters. Some bars have entertainment on a stage, such as a live band,comedians, go-go dancers, a floor show or strippers (see strip club). Bars that are part of hotels are sometimes called long bars or hotel lounges.
The term "bar" is derived from the specialized counter on which drinks are served and is a synecdoche applied to the whole of the drinking establishment. The "back bar" or "gantry" is a set of shelves of glasses and bottles behind that counter. In some bars, the gantry is elaborately decorated with woodwork, etched glass, mirrors, and lights. When food is served elsewhere in the establishment, it may also be ordered and eaten at the bar.
HISTORY
There have been many names throughout history for establishments where people gather to drink alcoholic beverages. Even when an establishment uses a different mane such as a tavern, the area of the establishment where the bartender serves the alcoholic beverage is normally called "the bar".
There were prohibitions in first half of the 20th century to alcoholic beverages at various times in countries including Finland, Iceland, Norway, and United States, where the illegal bars during prohibition period were often called speakeasys.
LEGAL
Laws in many jurisdictions prohibit minors from entering a bar, or just the area where the bar is located, when food is served. There are also cities and towns that have legal restrictions on where bars can be located, types of alcohol served, require food and coffee to be served, or prohibit in legally dry jurisdictions.
Some Muslim countries including Brunei, Libya, Iran, and Saudi Arabia, prohibit bars due to religious reasons
TYPES
There are many types of bars, which can be categorized according to the types of entertainment provided at the bar and by their clientèle.
Bars categorized by the type of entertainment or activities offered at the bar include: Topless bars, where topless female employees serve drinks or dance; sports bars, where sports fans watch games on large-screen televisions; salsa bars, where patrons dance to Latin salsa music; and dance bars, which have a modest-sized dance floor where patrons dance to recorded music. However, if a dance bar has a large dance floor and hires well-known professional DJs, it is considered to be nightclub or discothèque.
Bars categorized by the clientele who come to the bar include: biker bars, which are bars frequented by motorcycle enthusiasts, and in some regions, motorcycle gang members; gay bars, where gay men or women dance and socialize; cop bars, where off-duty law enforcement agents gather; and singles bars where (mostly) unmarried people of both genders can socialize and meet.
A bar's owners and managers typically choose establishment names, decor, drink menus, lighting and other elements they can control so as to attract a certain clientele. However, bar operators have only limited influence over who patronizes their establishments and a bar envisioned for one demographic can become popular with another. For example, a gay bar with a dance floor might attract an increasingly-straight clientele over time and vice versa. As well, a blues club may become a de facto "biker bar" if its main clients are biker gang members.
There are also retro bars and lounge bars.
Wine bars
Although the trend of wine bars in the United States was not well-received in the 1980s, they began to gain popularity in the 90s. By early 2000, wine bars became very popular and started popping up in many metropolitan neighborhoods across the country.[2] Wine bars now rival the local hangouts such as coffee shops and local bars.[3] The wine bar phenomenon offers the taste before you buy philosophy.[4]
Wine bars put a new spin on wine tasting. They seek to remove the association of wine with upscale clientèle and overwhelming wine lists and replace it with a more casual and relaxing atmosphere. Many of these bars are furnished with nooks and booths encased in rich colors and plush surroundings in hopes their guests will linger.[5] Wine bars look to embrace the intellectual stimulation linked to wine and offer an alternative to the bar scene. The laid-back environment lends itself to a good socializing setting with a less crowded feel and more intimate appeal.[6]
Modern wine bars have begun to incorporate a larger variety of food choices. Traditionally associated with cheeses and desserts, wine bars are looking to combine wine with appetizer-sized gourmet selections to enhance the palate. The concept brings the tastes of fancy restaurants to a dressed-down setting.[7] Restaurant owners and chefs take the opposite approach and use wine bars as an opportunity for expansion.[8]
BAR berasl dari kata "BARRIER" Tempat ikat kuda para cowboy.
Arti dari kata BAR yg sebenarnya adl Kayu Pemisah antara pembuat minuman dengan tamu.
Arti daripada BAR pada umumnya adl Suatu tempat untuk menjual berbagai macam minuman, mulai dari soft drink smpai dengan minuman yg mengandung alkohol.
Macam2 BAR menurut bentuknya :
- Memanjang
- Setengah Lingkaran
- Gabungan dari memanjang & setengah lingkaran
- Berbentuk lingkaran
- Berbentuk lingkaran penuh
Bar yang sudah kita kenal saat ini, pada awal mulanya dikembangkan oleh bangsa Amerika kira-kira pada abad ke 16. Pada permulaannya Bar hanya terdiri dari sebuah pemisah yang terbuat dari kayu yang kuat yang disebut “BARRIER”, atau beberapa ahli menyebutnya juga “BARRIERY”, yang secara harfiah dapat diartikan sebagai “PENGHALANG”, yang dimaksudkan untuk memisahkan antara pembeli dan penjual (Barman) serta tidak dimaksudkan untuk meletakan minuman diatasnya, melainkan pembeli harus memegang minumannya ditangan. Oleh karena itu kata Bar dapat dianggap berasal dari kata Barrier atau Barriery tersebut. Namun dengan perubahan yang terjadi pada Bar sekarang tidak berbeda dengan apa yang dimaksud sebelumnya, fungsi Bar sebagai penghalang atau lebih dikenal dengan “BAR COUNTER”.
Perkembangan Bar di Amerika dimulai dengan apa yang disebut “TAVERN”, yang mempunyai daerah operasi sendiri antara lain di Boston. Tavern adalah merupakan suatu bentuk seperti halnya dengan club-club, yaitu suatu kegiatan sekelompok orang-orang yang disertai dengan minum-minum pada Private House. Di Inggris usaha pengadaan Bar (Tavern) lebih dikenal dengan nama PUBLIC HOUSE atau PUB. Pada pelaksanaannya berbeda dengan Tavern di Amerika yaitu bila di Inggris Public House tersebut hanya dibuka pada waktu-waktu tertentu saja dan diawasi oleh badan pengawas yang ketat, ditarik pajak yang tinggi, jam bukanya dibatasi dan di ikat oleh peraturan-peraturan lainnya, sedangkan sebaliknya di Amerika segalanya hampir serba bebas, harga lebih rendah dan keuntungannyapun lebih berlipat ganda. Di Indonesia sendiri sekarang lebih hampir sama keberadaanya seperti di Inggris, masih banyak diberlakukan peraturan dan kebijakan oleh pemerintah.
Pada waktu itu Bar-Bar tidak menyediakan tempat duduk bagi pembelinya, melainkan para pelanggan berdiri sambil bersandar pada papan Barrier itu tadi, sehingga bar semacam ini pada waktu itu lebih dikenal dengan “STAND BAR”.
A bar (also called a pub, tavern, saloon, or taproom) is an establishment that serves drinks, especially alcoholic beverages such as beer, liquor, and cocktails, for consumption on the premises.[1]
Bars provide stools or chairs for their patrons along tables or raised counters. Some bars have entertainment on a stage, such as a live band,comedians, go-go dancers, a floor show or strippers (see strip club). Bars that are part of hotels are sometimes called long bars or hotel lounges.
The term "bar" is derived from the specialized counter on which drinks are served and is a synecdoche applied to the whole of the drinking establishment. The "back bar" or "gantry" is a set of shelves of glasses and bottles behind that counter. In some bars, the gantry is elaborately decorated with woodwork, etched glass, mirrors, and lights. When food is served elsewhere in the establishment, it may also be ordered and eaten at the bar.
HISTORY
There have been many names throughout history for establishments where people gather to drink alcoholic beverages. Even when an establishment uses a different mane such as a tavern, the area of the establishment where the bartender serves the alcoholic beverage is normally called "the bar".
There were prohibitions in first half of the 20th century to alcoholic beverages at various times in countries including Finland, Iceland, Norway, and United States, where the illegal bars during prohibition period were often called speakeasys.
LEGAL
Laws in many jurisdictions prohibit minors from entering a bar, or just the area where the bar is located, when food is served. There are also cities and towns that have legal restrictions on where bars can be located, types of alcohol served, require food and coffee to be served, or prohibit in legally dry jurisdictions.
Some Muslim countries including Brunei, Libya, Iran, and Saudi Arabia, prohibit bars due to religious reasons
TYPES
There are many types of bars, which can be categorized according to the types of entertainment provided at the bar and by their clientèle.
Bars categorized by the type of entertainment or activities offered at the bar include: Topless bars, where topless female employees serve drinks or dance; sports bars, where sports fans watch games on large-screen televisions; salsa bars, where patrons dance to Latin salsa music; and dance bars, which have a modest-sized dance floor where patrons dance to recorded music. However, if a dance bar has a large dance floor and hires well-known professional DJs, it is considered to be nightclub or discothèque.
Bars categorized by the clientele who come to the bar include: biker bars, which are bars frequented by motorcycle enthusiasts, and in some regions, motorcycle gang members; gay bars, where gay men or women dance and socialize; cop bars, where off-duty law enforcement agents gather; and singles bars where (mostly) unmarried people of both genders can socialize and meet.
A bar's owners and managers typically choose establishment names, decor, drink menus, lighting and other elements they can control so as to attract a certain clientele. However, bar operators have only limited influence over who patronizes their establishments and a bar envisioned for one demographic can become popular with another. For example, a gay bar with a dance floor might attract an increasingly-straight clientele over time and vice versa. As well, a blues club may become a de facto "biker bar" if its main clients are biker gang members.
There are also retro bars and lounge bars.
Wine bars
Although the trend of wine bars in the United States was not well-received in the 1980s, they began to gain popularity in the 90s. By early 2000, wine bars became very popular and started popping up in many metropolitan neighborhoods across the country.[2] Wine bars now rival the local hangouts such as coffee shops and local bars.[3] The wine bar phenomenon offers the taste before you buy philosophy.[4]
Wine bars put a new spin on wine tasting. They seek to remove the association of wine with upscale clientèle and overwhelming wine lists and replace it with a more casual and relaxing atmosphere. Many of these bars are furnished with nooks and booths encased in rich colors and plush surroundings in hopes their guests will linger.[5] Wine bars look to embrace the intellectual stimulation linked to wine and offer an alternative to the bar scene. The laid-back environment lends itself to a good socializing setting with a less crowded feel and more intimate appeal.[6]
Modern wine bars have begun to incorporate a larger variety of food choices. Traditionally associated with cheeses and desserts, wine bars are looking to combine wine with appetizer-sized gourmet selections to enhance the palate. The concept brings the tastes of fancy restaurants to a dressed-down setting.[7] Restaurant owners and chefs take the opposite approach and use wine bars as an opportunity for expansion.[8]
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