![]() ![]() In drink mixing pineapple having a fruity tropical aroma pineapple juice is a good companion for tropical fruits such as mango, banana, passion fruit, and also pairs well with oranges and grapefruit juice. ![]() In drink mixing, there is nothing like the tropical flavour of pineapple juice to add that tropical freshness and nuance to a cocktail. Rich in antioxidants, this juice pressed from the pulp of the Pineapple is a good protection against cell degeneration, It contains bromelain, a group of enzymes known to reduce inflammation, improve digestion and boost immunity. Sake uses K?ji-kin or Aspergillus Oryzae spores, instead of Yeast for the fermentation, koji-kin and yeast both are eukaryotic, single-celled microorganisms from the fungus family. Sake is the national beverage of Japan and is served in special ceremonies, gently warmed and served in small porcelain cups called sakazuki. that is, unlike beer where start to sugar and sugar to alcohol are created in two distinct steps, sake is produced in one single fermentation process. But there is a difference in the brewing process of beer and sake despite the similar starch to alcohol process. The difference being in beer and in most East Asian rice wines, starch is first converted to sugar which is then fermented to alcohol, where as in wine, alcohol is produced by fermenting sugar that is naturally present in fruits, like grapes. It is made by fermenting rice that has been polished to remove the bran. Sake is a traditional rice wine from Japan, although it's more a beer than a wine. Generally in Europe its being consumed as an after dinner digestif. It has a bitter sweet taste and alcohol content is somewhere between 16%-40%. There are exceptions and some bitters like the Italian Amari is consumed without mixing in a cocktail. Bitters are not to be drank neat or even as the base spirit of a cocktail, these are usually concentrated alcoholic concoctions and just a dash or a few drops are all we need to add that taste to a cocktail. Tennessee Whiskey meets all the requirements too, but they prefer keeping it distinct.Īlcoholic spirits infused with botanicals such as herbs, roots, fruits and leaves, are called Bitters.īitters consist of water and alcohol which has been steeped with various herbs, fruits, leaves etc. Made from a grain mixture that is at least 51% cornĭistilled to no more than 160 (U.S.) proof (80% alcohol by volume)Įntered into the container for aging at no more than 125 proof (62.5% alcohol by volume)īottled (like other whiskeys) at 80 proof or more (40% alcohol by volume) Produced in the United States and Territories (Puerto Rico) and the District of Columbia ![]() To be a legal Bourbon, a whiskey has to meet the following criteria T he charring is what gives the Bourbon the brownish colour and distinctive taste. Note than although Tennessee Whiskey is classified as Bourbon, Tennessee distilleries do not prefer their whiskey to be unique and referred to as Tennessee Whiskey only.ĭistilling came to Kentucky in the late 18rth Century with the Scots, Scot-Irish and other settlers including English, Welsh, German and French, and they brought with them their distilling techniques and ageing processes in charred oak barrels. Technically, most whiskey made in America are legally classified as Bourbon, although Bourbon is in spirit a Southern Whiskey with special connection to Kentucky. The name might have been derived from the French Bourbon dynasty, or from Bourbon County in Kentucky, or Bourbon Street in New Orleans, both named after the French Dynasty. A Bourbon in American spirit is a barrel-aged distilled liquor made primarily from corn. American's don't need to be lectured on Bourbon, but still, let's put it in record like all other spirits. ![]()
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