Transcript miscellaneous spirits

MISCELLANEOUS
SPIRITS
CALVADOS, GRAPPA, CAMPARI,
DUBONNET & OUZO
GRAPPA
• Grappa - is made from pomace, the remains from
the wine
• Making process (including the skins, seeds and
stalks). Grappa is also known as pomace brandy.
Marc (MAHR), the French version of pomace
brandy, usually ages for a short time in oak barrels.
Grappa can also be categorized
• Recently, there has been a trend toward making
grappa with high-quality grapes and/or wines in
addition to, or instead of, pomace. and is often more
subtle and less “fiery” than pure pomace grappa.
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GRAPPA
• These spirits are the clear and colorless,
pure distillation of grape
• There is no official classification system.
The name of the grape from which the
pomace or wine was derived may be listed
on the label.
• Grappa is generally bottled unaged.
• Grappa is the Italian after-dinner digestif.
Caffé corretto —espresso with grappa — is
a classic way of enjoying grappa in Italy
CALVADOS
• One of the world's great brandies, Calvados comes from
Normandy, in northwestern France.
• Calvados by law must be distilled from the fermented juice of the
locally grown apples (dozens of different varieties may be used);
up to 25% pear juice may be blended in.
• Calvados is double-distilled in a pot still then is usually aged for
at least 2 years in oak barrels
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Type of Calvados Aging
3 Star Aged a minimum of 2 years
Old - a minimum of 3 years
VO - Aged a minimum of 4 years
VSOP - Aged a minimum of 5 years
Extra, La Napoléon, Hors d’Age - Aged more than 5 years
OUZO
• The word "ouzo" is said to have been derived
from the word "üzüm", which means grapes in
Turkish
• A popular derivation is from the Italian "uso
Massalia" - for use in Marseille - stamped on
selected silkworm cocoons exported from
Tyrnavos in the 19th century. It is believed that
this designation came to stand for "superior
quality", which the spirit distilled as ouzo was
thought to possess
OUZO
• Ouzo is made by distilling alcohol of agricultural origin in copper
stills together with anise and optionally other flavorings, such as star
anise, coriander, cloves, and cinnamon. The composition of flavoring
ingredients are often closely-guarded company secrets and serve to
distinguish one Ouzo from another.
• The product is a flavored alcoholic solution known as flavored ethyl
alcohol or, more commonly as ouzo. Ouzo yeast is then usually
mixed with 96 percent pure ethyl alcohol (the Greek law dictates that
at least 20 percent of total final alcohol must originate from ouzo
yeast), and finally sugar may be added and the mix is diluted with
water.
• Some producers such as Varvayiannis, Babatzim (ouzo classic) and
Pitsiladis do not add any further ethyl alcohol—they simply dilute
ouzo yeast with water (and add sugar if needed). This type of ouzo
is the highest quality and often of the highest price as well.
• Ouzo production doesn't include any fermentation
OUZO SERVICE
• In other countries it is tradition to have
ouzo in authentic Greek restaurants as an
aperitif, served in a shot glass and deeply
chilled before the meal is started. No water
or ice is added but the drink is served very
cold, enough to make some crystals form
in the drink as it is served.
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OUZO BRANDS
Ouzo Barbayanni
Ouzo Barbayanni is very tasty and among the most renowned in Mytilini and Greece.
Ouzo Giannatsi
From Plomari is a lovely ouzo, for example. It's distilled in an old-fashioned wood burning kazani (still).
There are two varieties, one of 42% and the other 45% alcohol. Unfortunately, it's hard to find outside of
Plomari.
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Ouzo Mini
Is probably the most famous ouzo. It's mild and smooth with an alcohol content of 40%.
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Ouzo Pitsiladi
Is a great distilled ouzo. It's tasty and its bottle has the shape of a still.
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Ouzo Plomari
Is very popular in Greece. It's the only ouzo with a cork.
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Ouzo Veto
Is popular in Andrea. It has an alcohol content of 42 % and it's quite strong.
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Ouzo Kefi
Lignos is an old traditional family business which produces the tasty Ouzo Kefi.
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Ouzo Matis
Ouzo Matis is a very famous brand of the Greek spirit in Mitilini which has gained many awards based
on its taste and quality.
Brettos
It's the best non-Mytilini ouzo
CAMPARI
• The history of Campari began in Italy, in 1860.
• The recipe is kept confidential; there is only one person in the world
who knows the entire formula for the original family recipe
• Italy - the law required bars that bought Campari to display the
Campari Bitters sign.
• In the Italian market, Campari mixed with carbonated water is sold in
individual bottles as Campari Soda (10% alcohol by volume).
Campari Soda is packaged in a distinctive bottle
• Campari is an essential ingredient in the classic Negroni cocktail,
and also in the Americano, named at a time when few Americans
were aware of Campari. Campari can be used to make a sorbet.
CAMPARI
DUBONNET
• Dubonnet is a wine-based aperitif. It is based
on wine and herbs, with fermentation being
stopped by the addition of alcohol.
• It is available in both Rouge, Blanc and Gold
(vanilla and orange) varieties.
• With its rich ruby color, spicy aroma and
refreshing flavors, Dubonnet embodies the best
of the aperitif category.
• Dubonnet is commonly mixed with lemonade or
bitter lemon, and forms part of many cocktails.
DUBONNET COCKTAILS
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Cocktails that include Dubonnet as one of their ingredients
Apple Dubonnet
Bentley
Dubonnet Cassis
Dubonnet Cocktail
Dubonnet Fizz
Dubonnet Helado
Dubonnet Highball
Dubonnet Kiss
Dubonnet Manhattan
Dubonnet Negroni
Dubonnet Royal
Opera Cocktail
DUBONNET SERVICE
• Dubonnet
Instructions
Stir with large ice; strain into chilled glass.
Twist lemon peel over drink
• Very popular with cocktails
DUBONNET