Alcoholic products have gained considerable popularity in many countries. The assortment is so huge that the eyes run up from all this diversity. Types of alcoholic beverages are divided into strong, medium and weak (light). They can be completely diverse: elite (premium class), domestic, dangerous and safe. It is very difficult to draw up a single system of alcoholic beverages, but we will try to consider many of the most popular types of alcohol.
Alcoholic beverages are products made from ethanol and obtained by fermentation. Alcoholic beverages are produced from raw materials such as:
- Barley, corn, rye, wheat, millet, rice.
- Grapes, apples, plums, pears, pineapples, apricots.
- Potato, sugar cane, agave, sweet potato.
Also, during the manufacturing process, various spices, herbs, honey, flavors, dyes, and so on are added.
True connoisseurs tend to try all the alcoholic drinks in the world. Each country has its own national alcoholic drinks. The main thing to remember: in all states, the use of any alcohol is regulated by law and is limited to a certain age.
Strong alcohol
The strength of such products varies from 21% and can reach 80% alcohol content. The range of alcoholic beverages is represented by well-known and common types of intoxicating products.
List of the strongest alcoholic drinks in the world:
Alcoholic drinks with a lot of ethanol should be consumed only on special holidays and in small doses. They are also the highest in calories.
Medium strength alcohol
Some types of this alcohol are made from or include various fruits or fruit juices, including grapes. And as you know, grapes contain a huge amount of vitamin B, C, P and other useful trace elements. Grape juice is used for diseases of the gastrointestinal tract, inflammation of the respiratory tract, asthma, pleurisy.
List of medium strength liquor:
Less strong types of alcohol not only do not harm health, but are often used as prophylactic agents against various diseases.
Low alcohol products
And finally, the most harmless alcohol with an alcohol content of no more than 6–8%:
Low-alcohol drinks cause the least harm to health, and sometimes, in general, are not considered alcoholic products. The variety of alcoholic beverages is not limited to this list. The assortment is so diverse that it is simply impossible to list the types of alcoholic beverages.
In addition to the products described above, there are even less well-known ones that are used only in certain countries. There are also different types of cocktails, obtained by mixing different types of alcohol.
The production of alcohol is now very popular, so it is possible that the range will continue to grow.
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Alcoholic beverages include products containing at least 1.5% ethyl alcohol obtained from food, carbohydrate-containing raw materials. Depending on the content of ethyl alcohol (volume fraction, in%), alcoholic beverages are divided into:
- drinks with a high content of ethyl alcohol: drinking ethyl alcohol 95%;
- strong drinks (31-70%): vodkas and other strong national drinks, cognacs, some alcoholic beverages - strong liqueurs, bitters, balms, etc.;
- medium alcohol drinks (9-30%): wines, most alcoholic beverages (liquors, creams, punches, etc.), strong beer;
- low-alcohol drinks (1.5-9%): low-alcohol beer, low-alcohol malt drinks and drinks based on grain raw materials, etc.
drinking ethyl alcohol obtained from edible rectified alcohol of the highest purity by diluting it with softened water to a strength of 95%. Rectified food alcohol is produced from vegetable raw materials rich in starch or sugar, cereals, potatoes, beets, molasses (waste of sugar production), substandard raw sugar, etc. Depending on the degree of purification, it is produced in the following varieties: "Lux", " Extra", the highest cleaning, I grade. The sale of drinking ethyl alcohol is allowed only in the regions of the Far North.
Vodka- alcoholic beverages with a strength of 38-45%, 50 and 56%, obtained by processing a water-alcohol mixture with an adsorbent, followed by filtration. For the preparation of a water-alcohol mixture (sorting), rectified alcohol, softened water are used, and for many vodkas, various flavoring and aromatic additives are used. Depending on the alcohol used in the manufacture and, vodkas are divided into vodkas and special vodkas. Special vodkas are distinguished by a specific aroma and original taste, which are created by adding ingredients such as essential oils, aromatic spirits, etc.
The range of Russian vodkas includes the following names: Moscow, Stolichnaya, Extra, Pshenichnaya, Posolskaya, Starorusskaya, Siberian, etc. Special vodkas include vodkas of the following names: Anisovaya, Ukrainian Gorilka, Tulskaya, Flotskaya, Novaya, Peter I, etc.
Vodkas from other countries have national characteristics: they differ in the main raw materials, additives used, and production technology. So, for example, the national French vodka is Calvados (apple vodka), German - schnapps (main raw materials: potatoes, beets), Japanese - sake (rice vodka), Georgian - chacha (grape vodka), Hungarian - slivovitz (plum vodka), Turkish - araki (date vodka), Mexican - pulque (cactus vodka), etc.
Strong alcoholic drinks also include rum, whiskey, gin, brandy, cognac. A feature of their production is aging in oak barrels, charred or uncharred from the inside.
Rum- a strong alcoholic drink (40-55%), obtained by long-term exposure of rum alcohol in oak barrels (charred or uncharred). The main raw materials for the production of rum alcohol are sugar cane and cane molasses. There are natural rum, rum mixtures and artificial rum.
Natural rum, depending on the chemical composition and organoleptic properties, is light, medium and heavy. Heavy rum contains many by-products of alcoholic fermentation (volatile acids, esters, etc.), light rum does not contain them, and medium rum occupies an intermediate position between light and heavy types of rum. By origin, rum is Cuban (one of the best in the world), Jamaican, Puerto Rican, Mexican, Haitian, etc. Rum mixtures are obtained by mixing rectified ethyl alcohol and natural rum alcohol in various ratios. In the manufacture of artificial rum, ethyl alcohol, various esters, sugar, color and other substances are blended (mixed) to give the drink the organoleptic characteristics of natural rum.
Whiskey- a strong alcoholic drink (40-45% vol.), obtained by distillation of fermented grain wort (from rye, oats, corn, barley malt) followed by aging in charred oak barrels from 3 to 10 years. Scotch whiskey is considered classic, which, depending on the raw materials used, is divided into three types - malt (malt), grain (grain) and mixed (blended). The most famous brands are: White Horse, Jonnie Walker (Red Label, Black Label), Black & White, etc. There are also Irish whiskey, American, Canadian, etc.
Gin- a strong alcoholic drink (up to 45% vol.), Obtained by distillation of water-alcohol infusions of spicy-aromatic raw materials, the obligatory component of which are juniper berries. The resulting alcohol is sometimes aged in oak barrels. The most common are English and Dutch gins, the assortment of which depends on the recipe and production technology.
According to the Russian classification, rum, whiskey and gin are classified as bitters. Brandy and cognacs are classified as products of the wine industry, since the main raw materials for them are wine materials.
Brandy- a strong alcoholic drink obtained by distillation of grape wine or fermented fruit juices. Exact classification characteristics for brandy currently do not exist, therefore, cognacs, many national vodkas, tinctures, etc. are often referred to as brandy.
Cognac- a strong alcoholic drink with a characteristic bouquet and taste, made from cognac spirit aged for at least 3 years. Cognac alcohol (62-70% by volume) is obtained from grape wine (cognac wine material) by distillation, fractionation (young cognac spirit) and aging (maturing) in oak barrels. Depending on the duration and methods of aging cognac spirits, cognacs are divided into:
- ordinary (these include the following brands: "three stars" - aging for at least 3 years, "five stars" - aging for at least 5 years, cognacs of special names - aging for at least 4 years);
- vintage (cognac spirits are aged in oak barrels for at least 6 years: KV - aged cognacs (at least 6 years), KVVK - aged cognacs of the highest quality (at least 8 years), KS - old cognacs (at least 10 years);
- collection (ready vintage cognacs are additionally aged in oak barrels or bottles for at least 3 years).
Alcoholic beverages in terms of alcohol content, they occupy an intermediate position between strong and medium alcoholic drinks. They are mixtures consisting of alcohol, water, sugar syrup, color, and, depending on the recipe, from alcoholized and sugar-canned juices, fruit drinks, infusions, aromatic spirits, blending materials (honey, essential oils, food essences, wines, cognacs). and etc.). The classification of alcoholic beverages is carried out depending on the strength, mass concentration of the total extract and sugar. According to these classification criteria, 15 groups of alcoholic beverages are distinguished: liqueurs (strong, dessert, emulsion); creams; liqueurs; punches; tinctures (sweet, semi-sweet, semi-sweet mild); tinctures (bitter, bitter low-grade); dessert drinks; aperitifs; balms; cocktails.
grape wines- drinks obtained as a result of alcoholic fermentation of grape juice (grape juice concentrate) or pulp (crushed grapes). Grape wines are classified:
- depending on the method of production - natural (contain ethyl alcohol only of endogenous origin) and special (with the addition of ethyl alcohol);
- according to the content of alcohol and sugar: natural - into dry, special dry, semi-dry, semi-sweet; special - for dry, strong, semi-dessert, dessert and liquor;
- by color - white, pink and red;
- depending on the quality and timing of exposure - young, unaged, aged, vintage and collection.
The beginning of the aging period is considered to be January 1 of the year following the grape harvest, therefore, wine sold before January 1 is considered young. Wines without aging are made according to generally accepted technology and sold after January 1 of the year following the grape harvest. Aged wines are wines of improved quality obtained by a special technology with mandatory aging before bottling for at least 6 months. Vintage wines are of constant and high quality, they are made using a special technology from certain grape varieties or a specially selected mixture and aged before bottling for at least 1.5 years. Vintage wines are called collection wines, which, after the end of aging in a stationary tank, are additionally aged in bottles for at least three years.
Natural and special wines can be flavored - made using extracts of various parts of plants or their distillates.
There are also wines saturated with carbon dioxide (CO 2): sparkling and effervescent (carbonated). In sparkling wines, carbon dioxide is formed as a result of secondary fermentation in hermetically sealed vessels and accumulates in a bound form, which determines the typical properties of these wines - the ability to release (CO 2) for a long time and foamy properties. Sparkling wines are classified by color (white, rosé, red) and sugar content (brut, dry, semi-dry, semi-sweet, sweet). Effervescent wines are artificially saturated with carbon dioxide at elevated pressure, their sparkling and foamy properties are less pronounced than in sparkling wines.
fruit wines prepared by alcoholic fermentation of sugared juice of fresh fruits or sugared juice obtained from pre-fermented fruit pulp. They can be varietal (from the juice of one type of fruit) and blended (from a mixture of juices of different fruits).
Beer A refreshing, carbon dioxide-rich, frothy drink obtained by fermenting beer wort with special races of brewer's yeast. For the preparation of beer wort, crushed extract-containing grain raw materials are used: barley or wheat malt, barley, wheat, corn and other grains, as well as water, sugar and hop products.
Depending on the alcohol content, beer can be strong (8-11.5% alcohol by volume), low-alcohol (1.5-8% by volume) and non-alcoholic (no more than 0.5% by volume). Depending on the color, types of beer are distinguished: light (with a color of 0.4-2.5 cent. units), semi-dark (with a color of 2.5-4.0 cent. units) and dark (with a color of 4.0-
8.0 c. units). Light and dark beer are divided into groups depending on the mass fraction of solids in the initial wort: light - into 11 groups, dark - into 9 groups. According to the processing method, beer is divided into pasteurized (with increased biological stability due to heat treatment) and unpasteurized. There are also original beer - light beer with an extended fermentation period and an increased rate of hop addition, and special beer - beer prepared with the use of flavoring and aromatic additives.
Low-alcohol drinks also include cider, malt drinks, grain-based drinks and other drinks with an ethanol content of not more than 9% by volume.
At quality assessment alcoholic beverages determine organoleptic and physico-chemical parameters. General organoleptic indicators for alcoholic beverages are transparency, color, taste (for many drinks - aftertaste), aroma. For wines and cognacs, the bouquet is evaluated - a complex combination of flavoring properties perceived by the nasopharynx. For wines saturated with carbon dioxide, sparkling and foamy properties ("mousse") are characterized. When evaluating the taste of beer, its fullness, hop bitterness are characterized, and foamy properties are evaluated in the form of indicators of foaming and foam resistance.
For most alcoholic beverages, scoring systems for evaluating organoleptic indicators are provided. For ethyl alcohol, vodkas, alcoholic beverages, cognacs and wines, a 10-point scale has been developed, and for beer - a 25-point scale, where each indicator is evaluated within the allotted number of points, based on the actual level of quality of the drink. Based on the total score, a conclusion is made about the quality of the drink.
A general physical and chemical indicator of the quality of alcoholic beverages is the volume fraction of ethyl alcohol (strength), which is normalized in%. When conducting a physicochemical analysis of drinking ethyl alcohol and vodkas, the mass concentration of aldehydes, fusel oils, esters, alkalinity (for vodkas), furfural content (for alcohol), and a test for methyl alcohol are also determined. When assessing the quality of alcoholic beverages, the mass concentrations of the total extract, sugar and acids are determined in terms of citric acid. General physico-chemical indicators for wines and cognacs are mass concentrations of sugars (g / dm 3), iron and copper (mg / dm 3); for cognacs, the mass concentration of methyl alcohol is also determined, and for wines, the mass concentrations of titratable and volatile acids, the reduced extract, total and free sulfurous acid, for sparkling wines, along with the listed indicators, determine the pressure of carbon dioxide in the bottle at 20 ° C. Physico-chemical indicators of the quality of beer are the mass fraction of solids in the initial wort (%), mass fraction of alcohol (%), acidity, color, mass fraction of CO 2 (%), resistance and fermentation time (in days, not less).
Even in ancient times, people learned to produce a variety of alcoholic beverages. The list of names includes a huge number of species and varieties. They differ mainly in the raw materials from which they were prepared.
List of low-alcohol alcoholic drinks
. Beer- a low-alcohol drink, obtained by fermenting hops, malt wort and brewer's yeast. The alcohol content in it is 3-12%
. Champagne- sparkling wine obtained by secondary fermentation. Contains alcohol 9-20%.
. Wine- an alcoholic beverage obtained by fermentation of yeast and grape juice of various varieties, the names of which, as a rule, are present in the name. The alcohol content is 9-20%.
. Vermouth- fortified wine, flavored with spicy and medicinal plants, the main component is wormwood. Fortified wines contain 16-18% alcohol.
. Sake- Japanese traditional alcoholic drink. Obtained by fermentation of rice, rice malt and water. The strength of this drink is 14.5-20% vol.
Strong liquor
. Tequila. The traditional Mexican product is obtained from the juice extracted from the core of the blue agave. "Silver" and "Golden" tequila are especially common alcoholic drinks. The list can be continued with such names as "Sauza", "Jose Cuervo" or "Sierra". The best taste is considered to be a drink with an exposure of 4-5 years. The alcohol content is 38-40%.
. Sambuca. A strong Italian liqueur based on alcohol and essential oil derived from anise. White, black and red sambuca are in the greatest demand. Fortress - 38-42%.
. Liqueurs. Strong sweet alcoholic drinks. The list can be divided into 2 categories: cream liqueurs (20-35%), dessert (25-30%) and strong (35-45%).
. Cognac. A strong alcoholic drink based on cognac spirit obtained by distillation of wine. Distillation takes place in special copper cubes, the product is subject to subsequent aging in oak barrels for at least two years. After diluting alcohol with distilled water, it acquires a strength of 42-45%.
. Vodka. Refers to strong drinks with an alcohol content of 35-50%. It is a mixture of water and alcohol, which is made from natural products by fermentation followed by distillation. The most popular drinks: vodka "Absolute", "Wheat", "Capital".
. Brandy. An alcoholic drink made from fermented grape juice by distillation. The alcohol content in it is 30-50%.
. Gin. A strong alcoholic drink with a unique taste, obtained by distillation of wheat alcohol and juniper. To enhance the taste, natural additives may be present in it: lemon or orange peel, anise, cinnamon, coriander. The strength of gin is 37.5-50%.
. Whiskey. A strong drink that is made by fermenting, distilling and aging cereals (barley, corn, wheat, etc.). Aged in oak barrels. Contains alcohol in the amount of 40-50%.
. Rum. One of the strongest alcoholic drinks. It is made on the basis of alcohol aged in barrels for at least 5 years, due to which it acquires a brown color and a burning taste. The strength of rum varies from 40 to 70%.
. Absinthe. A very strong drink with an alcohol content of 70 to 85%. It is based on alcohol, wormwood extract and a set of herbs such as anise, mint, licorice, calamus and some others.
Here are the main alcoholic drinks. This list is not final, it can be continued with other names. However, all of them will be derived from the main composition.
Types of alcoholic drinks
All drinks containing ethanol in varying amounts, also known as alcohol, are called alcoholic beverages. Basically they are divided into three classes:
3. Strong alcoholic drinks.
Bread kvass. Depending on the manufacturing method, it may contain from 0.5 to 1.5% alcohol. Prepared on the basis of malt (barley or rye), flour, sugar, water, it has a refreshing taste and bread aroma.
Proper beer. It is made from almost the same ingredients as kvass, but with the addition of hops and yeast. Regular beer contains 3.7-4.5% alcohol, but there is still strong beer, where this percentage rises to 7-9 units.
Kumis, ayran, bilk. Drinks based on fermented milk. May contain up to 4.5% alcohol.
Energy alcoholic drinks. They contain tonic substances: caffeine, guarana extract, cocoa alkaloids, etc. The alcohol content in them ranges from 7-8%.
Second category
Natural grape wines. Depending on the sugar content and the variety of the main raw materials, they are divided into dry, semi-dry, sweet and semi-sweet, as well as white and red. The names of the wines also depend on the grape varieties used: "Riesling", "Rkatsiteli", "Isabella" and others.
Natural fruit and berry wines. They can be made from various berries and fruits and are also classified by sugar content and color.
Special grades
These include Madeira, Vermouth, Port, Sherry, Cahors, Tokay and others. These wines are made by special methods and in a specific wine-growing area. In Hungary, in the manufacture of Tokay, a “noble” mold is used, which allows the berries to dry right on the vine. In Portugal, Madeira is aged in special solariums under the open sun; in Spain, sherry matures under a yeast film.
Table, dessert and fortified wines. The former are prepared using natural fermentation technology, the latter are very sweet and flavored, and the third are fortified with alcohol to the desired degree. They can all be red, pink and white in color.
Champagne and other sparkling wines. Of these, French is the most popular, but in other countries there are no less worthy drinks, for example, Portuguese spumante, Spanish cava or Italian asti. Sparkling wines are distinguished by their special appearance, delicate aroma, and interesting taste. Their main difference from still wines is playful bubbles. The color of the drinks can be pink and white, but sometimes there are sparkling red wines. According to the sugar content, they are divided into dry, semi-dry, semi-sweet and sweet. The quality of a wine is determined by the number and size of the bubbles, how long they last and, of course, how they taste.
These types of alcoholic beverages have a strength of not more than 20% vol.
The third and largest category
Vodka. An alcoholic beverage made from cereals containing 40% alcohol. By way of continuous distillation, a new product was obtained at one time, called Absolut vodka, and its producer, Lare Olsen Smith, was awarded the title of "king of vodka". Sometimes this drink is infused with herbs, citrus fruits or nuts. Made using Swedish technology from high-purity alcohol, vodka rightfully occupies one of the first places in the rating of alcoholic beverages in this category. It is used to prepare various cocktails.
Tinctures bitter. They are obtained by insisting vodka or alcohol on aromatic spices, herbs or roots. Fortress 25-30 degrees, but can rise up to 45 degrees, for example, "Pepper", "Stark" or "Hunting".
Sweet drinks
The tinctures are sweet. They are prepared on the basis of alcohol or vodka, mixed with fruit drinks and sugar, the content of which can reach 25%, while the alcohol content usually does not exceed 20%. Although some drinks are stronger, for example, the Excellent tincture contains 40% alcohol.
Pouring. They differ in that they are made on the basis of fresh berries or fruits without yeast, but with the addition of strong vodka and a large amount of sugar. These types of alcoholic drinks are very thick and sweet. The name of the liqueurs tells what they are made of: plum, dogwood, strawberry. Although there are strange names: "spotykach", "casserole". They contain 20% alcohol and 30-40% sugar.
Liqueurs. Thick, very sweet and strong drinks. They are made by mixing molasses or sugar syrup with alcohol infused with various herbs, spices, essential oils and other aromatic substances. There are dessert liqueurs - with an alcohol content of up to 25%, strong - 45% and fruit and berry, with a strength of 50%. Any of these varieties requires exposure from 3 months to 2 years. The name of alcoholic beverages indicates what aromatic additives were used in the preparation of the product: Vanilla, Coffee, Raspberry, Apricot, and so on.
Strong grape drinks
Cognacs. They are made on the basis of cognac spirits, and spirits are obtained by fermentation of various grape varieties. One of the first places in the line is occupied by Armenian cognac. The most popular is "Ararat", "Nairi", "Armenia", "Jubilee" are no less famous. Of the French, the most popular are Hennessy, Courvoisier, Martel, Hain. All cognacs are divided into 3 categories. The first includes ordinary drinks aged for 3 years. The second is vintage cognacs, which have a minimum aging period of 6 years. The third includes drinks-long-lived, called collection. Here the shortest exposure is 9 years.
French, Azerbaijani, Russian, Armenian brandy is produced and sold by cognac houses founded more than one century ago and still dominating the market.
Grappa. Italian vodka based on grape pomace, aged in oak or cherry barrels from 6 months to 10 years. The value of the drink depends on the aging period, the grape variety and the place where the vine grows. Grappa's relatives are Georgian chacha and South Slavic brandy.
Very strong liquor
Absinthe- one of them. Its main component is an extract of bitter wormwood. The essential oils of this plant contain the substance thujone, which is the main component of the drink. The more thujone, the better the absinthe. The price directly depends on the percentage of this substance and on the originality of the drink. Along with wormwood, absinthe includes anise, mint, angelica, licorice and other herbs. Whole wormwood leaves are sometimes placed at the bottom of the bottles to confirm the naturalness of the product. Thujone in absinthe can contain from 10 to 100%. By the way, the drink is presented in two varieties - silver and gold. So, “golden” absinthe, the price of which is always quite high (from 2 to 15 thousand rubles per liter), is banned in Europe precisely because of the large amount of the substance mentioned above, reaching 100%. The usual color of the drink is emerald green, but it can be yellow, red, brown and even transparent.
Rum. Prepared by fermentation from the residual products of sugar cane - syrup and molasses. The quantity and quality of the product depends on the type and type of raw materials. The following types of rum are distinguished by color: Cuban "Havana", "Varadero" (light or silver); gold or amber; Jamaican "Captain Morgan" (dark or black); Martinican (made only from cane juice). The strength of the rum is 40-75 gr.
Strong drinks with fruit juice
Calvados. One of the varieties of brandy. For the preparation of the product, 50 varieties of apples are used, and for uniqueness, a pear blend is added. Then the fruit juice is fermented and clarified by double distillation and brought to 70 degrees. Aged in oak or chestnut barrels from 2 to 10 years. Then, with softened water, the fortress is reduced to 40 o.
Gin, Balsam, Aquavit, Armagnac. They are also included in the third category, since alcohol is present in all of them. These are all strong alcoholic drinks. Prices for them depend on the quality of alcohol ("Lux", "Extra"), the strength and aging of the drink, the brand and the constituent components. Many contain extracts of aromatic herbs and roots.
Homemade drinks
Homemade moonshine is also a prominent representative of strong alcoholic beverages. Craftsmen make it from different products: it can be berries, apples, apricots or other fruits, wheat, potatoes, rice, any jam. Sugar and yeast must be added to them. All of this is shattered. Then, by distillation, a strong drink is obtained with an alcohol content of up to 75%. For greater purity of the product, a double distillation can be done. Home-made moonshine is purified from fusel oils and other impurities by filtration, then it (optional) is either insisted on various herbs, nuts, spices, or diluted with fruit drinks, essences, juices. With proper preparation, this drink will not yield to various vodkas and tinctures in terms of taste.
Finally, I would like to remind you of two simple rules, following which you will be able to maintain your health and not be bored in a cheerful company: do not abuse alcohol and do not spend money on low-quality drinks. And then everything will be fine.
Alcoholic drink with a strength of 25 to 51 vol. used as an aperitif before meals. Anise tincture is made by infusing anise seeds with vodka. During the aging process, the anise gives the drink its essential oils. This drink appeared on the modern territory of Russia and Europe in the 16-17 centuries. along with caravans of spices from the Far East. Due to its unique aroma, it was used in baking and, of course, in the production of vodka.
Arak
English arak or araq
BUT alcoholic drink, with a strength of 30 to 60 vol. widespread in the East, Central Asia, Europe, India, on the islands of Sri Lanka and Java. The prerequisite for the creation of arak was the need for the beneficial use of grape processing products. Now, depending on the region, arak is made from rice, grapes, figs, dates, molasses, plums and other fruits.
Armagnac
fr. aygue ardente- water of life
Alcoholic drink with a strength of 55-65 vol. in terms of taste and appearance, it is very close to cognac. It is produced in the southeastern part of France in the province of Gascony. By origin, Armagnac is almost 100 years older than cognac. It was first mentioned in the 15th century. The production of Armagnac is very similar to the production technology of cognac. The only difference is in the distillation process.
Balm
Greek Balsamon- remedy
Alcoholic drink with a strength of 40-45 vol. (some up to 65 vol.), infused with medicinal herbs, is used exclusively for therapeutic and prophylactic purposes. Traditionally, the balsam has a brown color due to a variety of herbs, roots and fruits.
Benedictine
fr. Benedictine- blessed
And an alcoholic drink based on the collection of about 27 types of herbs, honey and cognac of local production, with a strength of 40-45 vol., belonging to the class of liqueurs. For the first time this drink appeared in 1510 in France in the monastery of St. Benedict in the Abbey of Fecamp. The composition of the created drink included about 75 types of herbs. However, the original recipe of Benedictine was lost. The drink was revived with some improvement in 1863.
Brandy
Difficult to put into words brandy"a certain drink, rather it is a way of its production. We can say that brandy is a concentrated wine. Initially, it was supposed to be diluted with water before drinking, but the drink turned out to be so good that over time it became an independent product of the distillation of wines.
Bourbon
English in ourbon
The original American alcoholic drink is one of the types of whiskey, but it is made from corn. The strength of the drink is 40-45 vol., but most often the drink has 43 vol. For the first time this drink appeared in the late 18th - early 19th century. in the small town of Paris, Kentucky. The name of the drink was given to the eponymous district of the state of Bourbon, in which the founding city is located. During the Civil War, bourbon was issued to soldiers without fail, as an antiseptic for washing wounds.
Vermouth
German wermut- wormwood
Alcoholic drink flavored with spices, spices and medicinal herbs with a strength of 15 to 20 vol. Belongs to the class of fortified wines. For the first time, the recipe for making vermouth is mentioned in the sources of the 10th-9th centuries. BC in the works of Hippocrates. The first mass production began in 1786 in Turin by winemaker Antonio Benedett Capran. At that time, only white wines were used as the basis of the drink, now any are used.
Wine
lat. Vinum
An alcoholic drink created from the natural fermentation of grapes or any other fruit juice. The strength of the wine after fermentation is 9-16 vol. In the manufacture of fortified wines, high strength is achieved by diluting the wine with alcohol to the desired percentage. Wine is the most ancient drink. There are many legends of the first appearance of the drink, which are reflected in the epics of Ancient Greek, Ancient Roman and Persian mythology.
Whiskey
Celt. uisge baugh- water of life
A strong alcoholic drink (40-60 volumes), obtained by distillation of malted grains of wheat, barley and rye. It is not possible to determine the exact place of origin of the drink. The dispute is between two countries - Ireland and Scotland. However, the first mentions are preserved in Scottish documents from 1494. These are the records of the monks who first produced the drink. From its inception to the 17th century. Whiskey was produced nationally by virtually every farmer, jeopardizing the production of enough bread for the population.
cherry liqueur
eng. cherry liqueur
A alcoholic drink infused with cherry fruits and leaves based on grape brandy with added sugar. The strength of the drink is 25-30 vol. Cherry liqueur was invented in England by Thomas Grant from the town of Kent. Liquor was made from one variety of black cherries - morel. However, almost all varieties are now used. In addition to England, cherry liqueurs are also produced in Germany, France and Switzerland.
Still water
Liquid, in small volumes, odorless and tasteless, colorless under normal environmental conditions. Contains dissolved mineral salts and various chemical elements. It has a vital function in the development and life of the human body. Still water acts as a universal solvent, thanks to which all biochemical processes take place.
Sparkling water
It is a natural mineral or non-carbonated drinking water enriched with carbon dioxide (CO2), flavored and sweetened to increase its shelf life. Due to carbon, carbonated water is purified from possible microbes. Filling water with carbon dioxide is carried out on special industrial equipment. There are three types of carbonated water according to the level of saturation with carbon dioxide.
Vodka
An alcoholic beverage that is colorless and has a characteristic alcoholic odor. It is the most widely used drink in the world. In most countries, vodka is used as a neutral alcohol for creating cocktails; in Slavic countries and countries of the former Soviet Union, it is consumed as an independent drink. The fortress in different countries can vary from 32 to 56 vol., It all depends on the state documents regulating the production of vodka.
Mulled wine
German Gluhender Wein- hot, flaming wine
This is a very tasty alcoholic hot drink based on red wine heated to 70-80°C with sugar and spices. It is traditionally consumed in Switzerland, Germany, Austria and the Czech Republic during mass Christmas celebrations.
Eggnog
English hoog mug- hash
Non-alcoholic drink based on raw chicken eggs and sugar. Belongs to the class of desserts. There are several legends from different countries where the eggnog originated. So in Germany, the creation of the eggnog is attributed to the confectioner Manfred Keukenbauer. In Poland, to the singer of the choir at the synagogue in the city of Mogelev, Gogel, who, having lost his voice, took the advice to drink a shaken raw egg. Subsequently, various ingredients were added to the main components, creating more and more new variations of the drink.
Grappa
ital. Grappa- grape pomace
An alcoholic drink made by distilling grape pomace. Belongs to the class of brandy and has a strength of 40-50 vol. In accordance with an international decree of 1997, only those drinks that are produced on Italian territory and from Italian raw materials can be called grappa. Also, this decree strictly regulates the quality of the drink and the standards for its production.
Grog
English grog
An alcoholic drink based on rum or cognac, diluted with hot water with the addition of sugar, lime or lemon juice, as well as spices: cinnamon, vanillin, coriander, nutmeg and others. Grog is a true sea drink. It was first used in the 18th century. after the order of Admiral Edward Vernon to dilute the rum with water because of the sailors' excessive enthusiasm for it.
Gin
BUT An English alcoholic drink originating from the Netherlands. Gin production began in the middle of the 17th century. in the Netherlands, and after the "Glorious Revolution" it spread to England. Over time, the process of making gin has not changed much. Its main component is wheat alcohol, which, in the process of vertical distillation and the addition of juniper berries, acquires its unique dry taste.
Julep
Arab. julab- pink water
Chilled cocktail, the main component of which is fresh mint. In its preparation, the following components are used: alcoholic drinks, syrups, table mineral water, fresh fruits and berries. Initially, julep, like water with sugar, was used to dilute bitter medicines, potions and tinctures in it.
Calvados
fr. Calvados
An alcoholic drink based on pear or apple cider produced in the French province of Lower Normandy. The drink belongs to the class of brandy and has a strength of 40-50 vol. Only drinks produced in the French departments of Calvados (74% of the total production of Calvados), Orne, Manche, Eure, Sarthe and Mayenne can be called Calvados.
Cocoa
lat. theobroma cacao- food of the gods
Tonic and aromatic soft drink based on milk or water, cocoa powder and sugar. Powder for making cocoa for the first time (about 3000 years ago) began to be used by the ancient tribes of the Aztecs. Only men and shamans enjoyed the privilege of drinking this drink. Ripe cocoa beans were ground into powder and diluted with cold water, hot pepper, vanilla and other spices were added there.
Cachaça
port. cachaca
An alcoholic drink made from the distillation of sugar cane. The strength of the drink can vary from 38 to 54 vol. Cachaca is the national drink of Brazil, and its production is strictly regulated by law. The word cachaca is a common noun for the commercial name of the drink in Brazil. So in the state of Rio Grandido, cachaca is included in the food basket of citizens.
Kvass
A low-alcohol drink obtained by incomplete fermentation of milk or bread sourdough. The strength of the drink does not exceed 2.6 vol. Slavic peoples traditionally make kvass. According to the international classification, kvass belongs to the category of beer; in Russia and Ukraine, it is also considered an independent drink.
Kefir
from tour. kef- health
A nutritious drink obtained from milk by fermentation of lactic acid bacteria: coli, streptococci, yeast, acetic bacteria and about 16 other species. Their number should be at least 107 per liter. The drink has a white color, a homogeneous texture, a sour-milk smell and a small proportion of carbon dioxide. The most widespread kefir was among the inhabitants of the Slavic countries and the Middle East.
Kissel
A sweet dessert drink with a jelly-like texture. It is prepared on the basis of fruit and berry compotes, uzvars, juices, syrups, milk, jam diluted in water with the addition of corn or potato starch, as well as grain sourdough. Sugar is included as a sweetener.
Kobler
English cobbler- tavern owner, brewer
Cocktail dessert drink consisting of a variety of fruits, syrups, juices, alcoholic beverages and crushed ice. Cobbler was first made in America in 1809. It was made by the owner of the tavern as a sign of reconciliation after a quarrel with his wife, which made her completely delighted, and the whole world received a new drink.
Cocktail
English cock's tail- cock's tail
A drink obtained by mixing (mixing) various alcoholic and non-alcoholic beverages. The volume of one portion of the cocktail does not exceed 150 ml. Also, the cocktail recipe clearly spells out the proportions of the components, the violation of which can irreparably spoil the drink or lead to the creation of its new look.
Cola
lat. cola
Tonic sweet carbonated drink, which includes caffeine. The drink got its name from kola nuts, which were used in the original recipe as a source of caffeine. The drink was first produced by the American chemist John Stith Pemberton in 1886 as a medicinal syrup. The drink was sold in portions of 200 ml. in pharmacies as a remedy for "nervous disorders". After a while, the drink began to be carbonated and sold in vending machines.
Compote
fr. compote- compose, mix
Dessert soft drink made from one type or mixture of fruits and berries based on water and sugar. Compote is made from fresh, frozen or dried ingredients. This drink is very popular chilled in the summer, and in cold weather, compotes go well warm as a source of vitamins. Compotes are also prepared for the winter for future use.
Cognac
fr. cognac
A alcoholic drink produced in the city of the same name Cognac (France). It is produced from a special type of grapes, using a special technology. Cognac is made from white grapes. The main share of them is the variety uni blanc. Full ripening of grapes occurs in mid-October, so the process of creating such a noble drink begins in late autumn.
Coffee
Arab. qahwa- energizing drink
Tonic non-alcoholic drink prepared on the basis of roasted coffee beans. Coffee is a heat-loving plant, so it is grown on highland plantations. There are two types of coffee trees used in coffee production: Arabica and Robusta. According to consumer properties, Arabica is less strong, but more fragrant, while Robusta is vice versa. Therefore, often a mixture of these two varieties in different proportions is on sale. The history of the appearance of coffee is shrouded in a huge number of legends.
Kryuchon
fr. cruchon- jug
Refreshing cold drink, usually alcoholic, consisting of fresh and canned fruits and berries and a blend of wines. To enrich the drink with bubbles of carbon dioxide, champagne or carbonated mineral water is usually added to the jar. Kruchon due to a slight similarity in the preparation scheme, one can say "punch brother" and "distant relative of the cocktail." Before serving, the drink must be cooled to a temperature of 8-10 ° C and a small amount of ice is added.
Kumys
Turks. kymyk- fermented mare's milk
An alcoholic drink based on mare's milk, obtained by fermentation under the influence of acidophilus and Bulgarian bacillus and yeast. The drink has a pleasant sweet and sour taste, white color with a slight foam on the surface. Koumiss made from different types of starter cultures may contain different amounts of alcohol. Its content can vary from 0.2 to 2.5 vol. and sometimes reach 4.5 vol.
Liquor
lat. liguefacere- dissolve
C is a sweet alcoholic drink infused with fruits, berries and herbs and spices. Its fortress fluctuates from 16 to 50 about. The date of creation of the drink is unknown, but it is believed that the first prototype of modern liqueurs was the Elixir of Benedictine, created in the 16th century. monk Bernardo Vinzelli in Fecamp. This liquor, many monks and liquor manufacturers have tried to repeat or improve. As a result, new, no less tasty, types were obtained.
Lemonade
fr. lemonade– lemonized
Refreshing soft drink based on lemon juice, sugar and water. It has a light yellow color, lemon aroma and refreshing taste. First appeared in France in the 17th century. during the reign of Louis I. According to legend, the appearance of the drink is associated with an almost fatal mistake of the court cupbearer. By negligence, instead of wine, he scooped lemon juice into the monarch's glass in order to somehow correct this reckless act, he added water and sugar to the glass.
mead
A alcoholic drink with a strength of 5-16 volumes, made on the basis of honey. The percentage of sugar ranges from 8 to 10%. The most ancient archaeological excavations on the territory of Russia, dating back to the 7th-6th centuries. BC, find evidence of the production of a drink based on honey by local peoples. Therefore, mead is one of the most ancient alcoholic drinks in Russia.
Martini
ital. Martini
alcoholic drink, strength 16-18 vol. infused with herbs. The composition of the herbal collection usually includes more than 35 plants, including: yarrow, mint, St. John's wort, chamomile, coriander, ginger, cinnamon, cloves, wormwood, immortelle and others. In addition to leaves and stems, flowers and seeds rich in essential oils are also used. The drink belongs to the class of vermouth.
Milk
Fluid produced by the mammary glands of humans and mammals. It contains a large amount of useful substances necessary for the growth and development of the body. Milk contains fats, proteins, vitamins and minerals. The color of milk can vary from white to blue-yellow. It depends on its fat content. Due to the content of lactose, it has a slightly sweet taste. Milk includes in its composition more than 100 useful components, of which about 20 are balanced and fatty amino acids, lactose, and minerals.
Morse
Art. Russian mursa- water with honey
Soft drink, in most cases non-alcoholic, based on fruit juice, water and sugar or honey. Also, for piquancy and additional flavor, zest of citrus fruits, spices (cinnamon, cloves, coriander) and tinctures on medicinal herbs (St.
Punch
Hindi punch- five
This is a whole group of hot, burning or chilled alcoholic cocktails containing fresh or canned fruit and juice. Of the alcoholic drinks in the preparation of punch, rum, wine, grappa, brandy, arak, claret, alcohol and vodka are used. Traditionally, the drink is prepared in large containers (punches) and served at receptions and parties. The strength of the drink varies from 15 to 20 vol. and sugar content - from 30 to 40%. The most famous punch recipes are Caribbean Rum Punch, Barbados Punch and Planter Punch.
Beer
An alcoholic drink made by fermenting malt wort with yeast and hops. Most often, barley is used as malted grains. Depending on the type of beer, the strength of the drink can vary from 3 to 14 vol. Beer is the most popular among alcoholic beverages and ranks third in the world in the total list of drinks after water and tea. There are more than 1000 different types of beer. They differ in color, taste, alcohol content, raw materials used and cooking traditions in different countries.
pisco
from an Indian dialect pisco- flying bird
An alcoholic drink made from Muscat grape varieties. Pisco belongs to the class of brandy and is the national drink of Peru and Chile. The strength of the drink is 35-50 vol.
Rum
English rum
An alcoholic beverage produced by the fermentation and distillation of cane molasses and the syrup resulting from the manufacture of cane sugar. At the exit, the drink has a transparent color, and after aging in wooden barrels it acquires an amber color. The strength of the drink, depending on the variety, can vary from 40 to 75 vol.
Sake
National low-alcohol drink of the Japanese, produced by fermenting rice. The taste of sake can have notes of sherry, apples, grapes, bananas, spices, spices. The color of the drink is usually transparent, but a change in color towards amber, yellow, green and lemon shades is allowed. The strength of the drink varies from 14.5 to 20 vol.
Moonshine
Alcoholic drink, which is produced on home-made equipment from mash alcohol-containing products. Sugar, potatoes, grain, berries, fruits, sugar beets and others are used as raw materials for production. The choice of raw materials depends on the locality and financial availability. The quality of the drink largely depends on the quality of the raw materials. The strength of the drink can vary between 30-40 rpm and above. In most countries, the production and sale of moonshine is punishable by law.
