![]() ![]() ![]() Actually, there are two types of blended whiskey: the aforementioned cheaper brands in which straight whiskey is blended with grain neutral spirits, and those in which straight whiskeys of varying character and qualities are blended together to produce a distinctive product. The rest may be unaged grain neutral spirits, pure alcohol with little or no flavor-and that's exactly what the cheaper, inferior blends tend to be. law, blended whiskey must contain at least 20% straight whiskey. Abbot's bitters have been made in Baltimore since 1865, Peychoud bitters come from New Orleans and Orange Bitters are made in England from the dried peels of Seville oranges.īLENDED WHISKEY: Blended whiskey came into prominence in the United States during World War II, when distillers made the most of their dwindling stocks of whiskey by mixing them with unaged grain-neutral spirits. Bitters such as Angostura are also effective in minute quantities as smoothing out the taste of a particularly harsh or bitter whiskey. Some, such as Campari and Fernet-Branca from Italy are believed to be such good stomach settlers and may even be useful in treating hangovers. Bitters are reputed to have medicinal qualities. Originally produced by Benedictine monks in an abbey in the Caux district of Normandy, Benedictine takes three years to make, followed by four years of aging.īITTERS: A highly concentrated flavoring agent made from roots, barks, herbs, and/or berries. Its formula, which calls for twenty seven different herbs, plants, and peels, is a secret that has never been successfully been duplicated. The original Bacardi plant in 1862 was a tin roof shed housing a cast iron still, a few fermenting tanks, a few aging barrels and a colony of fruit bats nesting in the rafters, hence the bat logo on every label.īAHAI: A coffee flavored Brazilian liqueur.īAILEYS IRISH CREAM: A mocha flavored whiskey and double-cream liqueur, a combination of Irish whiskey, cream, coffee, chocolate, and coconut.īENEDICTINE: The oldest and perhaps most famous liqueur in the world, Benedictine dates from 1510. A light bodied rum, Bacardi was formerly made in Cuba and is now Manufactured in the Puerto Rico and several other places. ![]() Made from winter apples, a great deal of applejack produced in the Unites States is of the homemade variety, and thus of widely varying quality.ĪQUAVI: (Akvavit) Scandanavian Vodka flavored with caraway, dill and other herbs and spices.ī&B: A mixture of cognac and Benedictine, yielding a drier product than Benedictine alone.īACARDI: The single best selling brand of rum or any other liquor in the United States. Also known as "Jersey lighting" and "hard cider". A version produced in Normandy, Calvados, is of very high quality. The original amaretto, Amaretto di Saronne, was first made in Saronne, Italy, in 1525.ĪMER PICON: A bitter French cordial, bitter, orange-flavored, made from quinine, spices, cinchona bark, oranges, and gentiamĪNGOSTURA BITTER: (see bitters) made from a Trinidadian secret recipe.ĪNISETTE: A sweet, clear, aniseed-flavored liqueur, the principle ingredient being aniseed.ĪPERTIF: An alcoholic drink taken before a meal or any of several wines or bitters.ĪPPLEJACK: An apple brandy produced principally in the United States and France. Now available flavored with lemon, blackberry, and peppers.ĪDVOKAAT: A bottled egg nog mixture made with brandy and eggs that originated in the Netherlands.ĪMARETTO: An after-dinner liqueur with an almond flavor that is made in Italy from apricot kernels. Pernod, Absinthe, Abson, Anisette, Ojen, and Oxygene are its modern, safe, respectable substitutes.ĪBSOLUT: A high quality vodka of Swedish manufacture, most commonly and appropriately taken unmixed. The ingredient that caused all the fuss was wormwood (actually deleterious only when taken in immense doses). Absinthe is actually a green-hued cordial with aniseed (licorice) flavor. ![]() Glossary of Ingredients GLOSSARY OF INGREDIENTSĪBRICOTINE: An apricot liqueur made in FranceĪBSINTHE: Absinthe reached its peak of popularity and notoriety around the end of the nineteenth century and is now illegal not only in the United States but in Switzerland, the place of its origin. ![]()
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