Foreign wines are customarily called foreign wines, and many countries in the world have their own history and culture of producing wines. At present, there are many varieties of foreign wines, and their brands are even more varied and numerous. Some of the more famous wine-producing countries are France, Britain, Germany, Italy, the United States, Russia, Switzerland, Spain, etc. The most famous of these countries are France, Britain, Germany, Italy, the United States, Russia, Switzerland and Spain. The most famous among them is France. France produces brandy, champagne, red and white wines and various kinds of strong sweet wines, all of which are second to none. Next is the United Kingdom, the United Kingdom produces gin and whiskey, are very popular. The characteristic smoky flavor of Scotch whisky makes it the leader in the whisky family. Germany is known for its long history of beer. There is also the former Soviet Union and Northern Europe vodka, Jamaica's Roma, is known far and wide. The U.S. brewing industry started late, but there are also more famous bourbon whiskey and so on.
The production process of various types of alcohol is different, but can generally be divided into two categories: distilled spirits and brewed spirits. Distilled spirits is in the brewing process, the use of distillation methods to concentrate alcohol, to improve the alcoholic liquor, alcohol content is often in 40% (often recorded as 40?) or more, so it is also called spirits. Before introducing foreign spirits, it is necessary to introduce you to the common ways of expressing the degree of alcohol. At present, there are three international methods of expressing the degree of alcohol: the first one: the standard degree of alcohol (Alcohol% by volume). The standard alcoholic degree was invented by Gay-Lusaka, a famous French chemist. It refers to how many milliliters of alcohol are contained in every 100 milliliters of wine at 20℃. This expression is easier to understand and is therefore more widely used. The standard degree of alcohol is also known as the Gay-Lusaka degree of alcohol, usually expressed as a percentage of this method, or with the abbreviation GL; the second; the British system degrees of alcohol (Degrees of proof VK). The English system is a method of calculating the degree of alcohol created by the Englishman Clark in the 18th century; the third: the American system of alcohol degrees (Degrees of proof US). American system of alcohol degree with alcohol purity (Proof), an alcohol purity is equivalent to 0.5% alcohol content.
In restaurant bars and sales departments, it is often customary to categorize spirits into six main groups: Gin, Whisky, Brandy, Vodka, Rum and Tequila.
I. Gin
Gin is known by many names: Hong Kong and Guangdong are known as felt wine; Taipei is known as gin, and it is also known as gin because of its special gin flavor.
Gin is said to have been born in the mid-17th century and was first created by Sylvius, a professor of medicine at Leiden University in the Netherlands. Initially used as a diuretic and purgative, it was soon discovered that this diuretic had a harmonious aroma, a harmonious flavor, mellow and gentle, with a clean body and a clean, refreshing natural style, and was soon consumed by people as an official alcoholic beverage. The pleasant aroma of gin comes mainly from juniper berries, which have a diuretic effect. There are many ways to add juniper berries, which are usually wrapped in gauze and hung at the exit of the still. Steam liquor, its flavor will be strung in the wine, or juniper berries immersed in absolutely neutral alcohol, a week and then reflux re-steam, the flavor of the steam in the wine. Sometimes juniper berries can be crushed into small pieces and added to the brewing materials for saccharification, fermentation, and distillation to obtain its flavor. Some countries and distilleries work with other spices to make gin, such as coriander, douglas fir, licorice and orange peel. And the exact recipe has always been kept very secret by the manufacturers.
There are many names for gin in the world. The Dutch call it Gellever, the British call it Hollamds or Genova, the Germans call it Wacholder, the French call it Genevieve, and the Belgians call it Jenevers ......
Gin doesn't have to be aged, but there are some manufacturers who put the original wine into oak barrels for aging, thus giving the wine a slightly golden color. Gin's strength is generally between 35 and 55? The higher the strength, the better the quality. The more famous ones are Dutch gin, English gin and American gin.
(I) Dutch Gin
Dutch Gin is produced in Holland, with the main production area centered around Schiedam, which is the national wine of the Dutch.
Dutch Gin is made from barley malt and rye as the main raw materials, with ginase as the flavoring material, after fermentation and distillation three times to obtain the original grain alcohol, and then add juniper berries to the spices and then distilled, and finally distilled and obtained the alcohol, stored in a glass tank to be matured, and then diluted and bottled in the packaging. Dutch Gin has a clear and transparent color, a prominent aroma, a strong spice flavor, a spicy sweetness, and a unique style. It is very refreshing to drink neat or on the rocks, and has a strength of about 52 degrees. Because of the heavy flavor, Dutch Gin is only suitable for pure drinking, and should not be used as a base for mixing, otherwise it will destroy the balanced flavor of the ingredients.
The gin should not be stored for too long before bottling to avoid oxidizing the juniper berries and making the flavor bitter. After bottling, on the other hand, it can be stored for a long time without any loss of quality. Dutch gin is often sold in long ceramic bottles. The new gin is called Jonge, the aged gin is called Oulde, and the old aged gin is called Zeet oulde. the more famous brands are: Henkes, Bols, Bokma, Bomsma. (Bomsma), Hasekamp.
The Dutch gin drinking method is also more, popular in the East Indies before drinking with bitters (Bitter) wash cups, and then injected into the Dutch gin, big mouth fast drink, painfully, with the effect of appetizing, drink a glass of iced water, is more beautiful than words. Dutch gin with ice and a slice of lemon is the best substitute for the world famous Dry Martini.
(2) British gin
About the 17th century, William III ruled the United Kingdom, launched a large-scale religious wars, soldiers will be gin from the continent of Europe back to the U.K. In 1702-1704, the reign of Queen Anne on the French imports of wine and brandy to the harsh tax, while the country's distilled spirits to reduce taxes. Gin thus became a cheap distilled spirit for the common people of Britain. In addition, gin's raw materials were inexpensive, the production cycle was short, and there was no need for long-term aging and storage, so the economic benefits were high, and it soon became popular in England. At that time, a small inn put out a very interesting sign, which can be seen at that time, gin is how cheap:
Drunk for a penay penny to drink a full;
Dead drunk for two penay two pennies to drink a pour;
Clean straw for nothing Poor boy come to Drink for a penny.
The production process of English gin is simpler than that of Dutch gin, which is distilled with a dry gin using an edible spirit tankard and juniper berries and other spices***. Due to the dry gin liquid colorless and transparent, the smell of strange fragrance, taste mellow and cool, both single drink, and can be mixed with other wine preparation or as a cocktail base wine, so by the world's favorite. English gin, also known as London dry gin, is a light gin, meaning that it is not sweet, not with the original body flavor, taste compared with other wines, relatively light.
The trademarks of English Dry Gin are: Dry Gin, Extra Dry Gin, Very Dry Gin, London Dry Gin and English Dry Gin, which are the symbols of the House of Lords of the United Kingdom that give gin a certain status. Famous brands include: Beefeater, Gordon's, Gilbey's, Schenley, Tangueray, Queen Elizabeth, Old Lady's, Old Tom, and Upper Gin. Tom, House of Lords, Greenall's, Boodles, Booth's, Burnett's, Plymouth, Walker's, Wiser's, West Granhams, (schenley), Tangueray, Queen Elizabeth, Old Lady's, Old Tom, Old Lady's, Old Tom's, Old Tom's, House of Lords, Greenall's, Boodles, Booth's, Burnett's, Plymouth, Walker's, Wiser's, Wiser's, Wiser's, Wiser's, Seagram's, (seagram's) and many more.
London Dry Gin can also be served chilled and neat. There are many ways to chill it, such as placing the bottle in the refrigerator or ice bucket, or adding ice to the pour, but most guests prefer to use it for mixing (i.e., to make a base wine for a blend).
(3) American Gin
American Gin is a pale golden color because it is aged in oak barrels for a period of time compared to other gins. There are two main types of American Gin, Distilled gin and Mixed gin. Usually, American distilled gin has a "D" at the bottom of the bottle, which is a special symbol for American distilled gin. Mixed gin is a simple blend of cooking alcohol and gin, and is seldom drunk on its own, but is mostly used to make cocktails.
(D) Gin in other countries
The main places of origin of gin are Germany, France, Belgium and other countries besides the Netherlands, Britain and the United States. France (Claessens), Herte - Belgium (Herte), Loos - France (Loos), Compo, Belgium (Kampe), Lafoscade - France (Lafoscade), Vandamme. Belgium (Vanpamme), Brinevec, Yugoslavia (Brinevec).
There is a type of dry gin called Sloe gin, but it cannot be called gin because it is made from a wild plum called blackthorn. Sloe gin can be called "gin", but with the addition of "black plum", it is called "black plum gin".
(E) Classification of Gin
Gin can be divided into spicy gin (dry gin), Old Tom gin (sweetened gin), Dutch gin and fruity gin (aromatic gin) according to flavor style. Spicy Gin is light, cool and refreshing, slightly spicy, with a strength of about 80-94 proof, Old Tom's Gin is added to 2% of the sugar in Spicy Gin to give it a pleasant sweet and spicy flavor; Dutch Gin has a strong smell of juniper berries in addition to the aroma of malt, with a strength of about 100-110 proof; Fruity Gin is added to the dry gin to give it a fruity taste. is the addition of ripe fruits and spices to dry gin, such as citrus gin, lemon gin, ginger gin and so on.
Two, whiskey (Whisky)
"Whisky" is the ancient word living in Ireland and the Scottish Highlands of the Celts (Ce1t) language, the ancient Irish people called this wine for Visge a Beatha, the ancient Scots called Visage baugh. Through the ages, it gradually evolved into the word Whisky today. Different countries have different ways of writing whiskey, in Ireland and the United States is written as Whiskey, while in Scotland and Canada is written as Whisky, the difference in pronunciation is the length of the final sound. The word "whiskey" means "water of life", and most people prefer to drink whiskey neat.
Whisky is made by immersing the finest barley in water to malt it, then drying it with charcoal smoke, fermenting, distilling and aging it. Storage and aging process of at least 3 years, there are as many as 15 years or more. Wine experts believe that: poor quality wine will not become good even after a long time, so the second distillation of filtered whisky, must be qualified by the distiller's appraisal, before being put into the wine tank, injected into the charcoal black oak barrels in the storage and brewing. Because of the composition of the oak itself and through the oak barrel into the barrel of the air, and whisky will have the role of the wine, so that the wine in the impurity to clarify the taste of more mellow, resulting in a unique wine aroma, and will make the wine stained with caramel-like color. All whiskies have the same characteristic: a slightly subtle tobacco flavor. Most whiskies are distilled to an alcohol purity of 140 to 180 proof and bottled at a dilution of 80 to 86 proof, at which point the aging effect of the spirit naturally disappears and the quality of the spirit is not altered by the passage of time.
For centuries, whisky was mostly made from malt. It wasn't until 1831 that whisky made from other grains, such as corn and oats, was born. By 1860, the whiskey brewing and a new turning point, people learned to use the adulteration method to brew whiskey, so the whiskey due to different raw materials and brewing methods can be divided into malt whisky, grain whisky, grain whisky, barley whisky and blended whisky five categories. Adulterated method of brewing whisky to make the world's whisky family more growing, many countries and regions have the production of whisky distilleries, the production of whisky is a full range of varieties, a wide range of styles, the most famous and most representative of the whisky are Scotch whisky, Irish whisky, American whisky and Canadian whisky four major types of whisky.
(A) Scotch Whisky (Scotch Whisky)
In Scotland, there are four production of whiskey in the district city, namely the Highlands (High land), the lowlands (Low land), Campbell town (Campbel town) and the Islay (Islay), the four areas of the production of products have their own unique style.
The preparation of Scotch whisky requires six processes, namely: malting barley in water → drying, stirring malt → into the tank with water saccharification → into the barrel with yeast fermentation → two distillation → aging, blending. The blended Scotch whisky is the malt whisky that supplies its flavor characteristics. Grain whisky has a lighter flavor and a shorter distillation time, and accounts for 60~70% of the whole Scotch whisky when blended. Blended whisky taste is relatively crude, still need to be injected into oak barrels for storage, aging, Scotch whisky in the brewing process, the need to put the water-soaked malt on the peat roasted, so the finished wine contain smoky flavor. In the storage process, the wine in the shoddy taste is gradually absorbed by the oak barrels, the color of the barrels slowly seeped into the wine, and thus the color of the finished wine is light amber. Scotch whisky must be aged for more than 5 years before drinking, ordinary finished wine needs to be stored for 7 to 8 years, mellow whisky needs to be stored for more than 10 years, usually stored 15 to 20 years of whisky is the best quality, this time the color of the wine, the aroma is superior. If the whisky is stored for more than 20 years, the quality of the whisky will gradually deteriorate, but after bottling, the quality of the whisky will remain unchanged forever. Scotch whisky has a unique style, its color brownish yellow with red, clear and transparent, smell of burnt incense, slightly smoky flavor characteristics, taste dry clean, mellow, strong enough, round and soft, the degree of alcohol is generally between 40 a 43 degrees. An important criterion for measuring Scotch whisky is the olfactory sensation, i.e., the smell of alcohol. Scotch whisky is one of the best whiskies in the world.
Scotch whisky is divided into pure whisky (straight whisky) and blended whisky (Blended whisky) two categories. The so-called pure whisky is processed and made from one raw material, usually refers to the pure wheat whisky (Straight malt whisky), while the mixed whisky usually refers to grain whisky (Grain whisky) and blended and whisky (Blended scotch whisky).
1. Straight malt whisky (StraigIlt malt whisky) Straight malt whisky is made from barley malt roasted on open peat, fermented, distilled in pot stills, and then aged in special wooden casks (made from a type of white oak in the United States, whose interiors need to be scorched by a fire before they can be used), and then diluted before bottling, with a strength of more than 40 degrees. Most people believe that the peat flavor of this single malt whisky is too strong to be accepted, while blended whisky, where the original malt flavor has been diluted, is more appealing on the nose. So most references to whisky are to blended whisky. The more famous brands of single malt whisky are: Glenfiddich (Glenfiddich), Tomatin (Tomatin), Caldu (CarI Hu). Glen Livet, British Nia, Macallan. High Land Park, Argrli, Spring Bank.
2. Grain whisky (Grain whisky) Grain whisky is made from oats, wheat, rye, corn and other grains. Barley accounts for only 20% and is mainly used for malting and as a sweetener. The taste of grain whisky is very bland, almost the same as cooking alcohol, is a light spirit, mostly used to blend other whiskies, grain whisky is rarely retailed.
3. Blended scoth whisky is a blend of straight wheat whisky, grain whisky or cooking alcohol. Blended scoth whisky is made from straight wheat whisky or grain whisky, or blended scotch whisky with cooking alcohol. Blending whisky is a highly technical task, usually mastered by an accomplished blender. When blending, not only should the blending ratio of pure and miscellaneous liquors be taken into account, but also the age, origin, taste and other characteristics of the various blends should be taken care of. The blending of whisky is different from Cognac (Cognac, brandy), it is blended, not with the mouth to taste, but with the sense of smell to judge to blending, in the smell of discrimination encountered difficulties, take a bit of liquor coated on the back of the hand, so that its fragrance evaporation, and then carefully sniff identification. Famous manufacturers, with its outstanding distillers experience and technology, unique and confidential blending formula, modulation than the original variety of individual ingredients more enjoyable new flavors. According to incomplete statistics, there are about 2,000 kinds of Scotch whisky blending methods, but only about 100 kinds of Scotch whisky, after blending can reach the level of excellence, and therefore popular for a while, the sales volume is far greater than other blended whisky. In the United Kingdom, the most famous, the highest production brand "red", "black" is blended from 40 different samples of the original blend, blended and mixed, stored for a number of years after the whisky, the smoky flavor is diluted, the aroma is more attractive, and in the world This is the essence of Scotch whisky, which is the most sold whisky in the world.
To and whisky is usually divided into ordinary and advanced. Generally speaking, the amount of pure wheat whisky in the 50-80% of the person, for advanced blending and whisky. If the proportion of grain whisky is greater than the proportion of pure wheat whisky, it is ordinary whisky. The senior whisky to be stored in oak barrels for more than 12 years, while the ordinary whisky can be sold after about 8 years of storage after blending.
Ordinary whiskies (Standard Whisky) are: Ballantine's Finst, Be11's, Johnnie Walker Red Lable, White Horse, Long Jin Wei. Horse), Long John's, Teacher's, Jumbo, Cutty Sart, and Vat69.
Premium whiskies include Bal lantine's Gold sed, Ballantine's 30 Years Old, Haig Dimple, Grant's, Logan's, and Black Square. 's, Johnnie Walker Black Lable, Something Special, Strat bconon, Ballantine's 17 Years Old, Ballantine's 3O Years Old, Old Label. Old), Old Parr, Chivas Regal, and Chivas Regal Royal Salute.
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