MISCELLANEOUS SPIRITS

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MISCELLANEOUS SPIRITS

• CALVADOS, GRAPPA, CAMPARI, DUBONNET OUZO

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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

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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
• 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 dAge - Aged more than 5
  years

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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

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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 alcoholthey 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

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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.
• Ouzo Mini
• Is probably the most famous ouzo. It's mild and
  smooth with an alcohol content of 40.
• Ouzo Pitsiladi
• Is a great distilled ouzo. It's tasty and its
  bottle has the shape of a still.
• Ouzo Plomari
• Is very popular in Greece. It's the only ouzo
  with a cork.
• Ouzo Veto
• Is popular in Andrea. It has an alcohol content
  of 42 and it's quite strong. Ouzo Kefi
• Lignos is an old traditional family business
  which produces the tasty Ouzo Kefi.
• 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

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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.

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CAMPARI
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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.

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DUBONNET COCKTAILS

• 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

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DUBONNET SERVICE

• DubonnetInstructionsStir with large ice strain
  into chilled glass. Twist lemon peel over drink
• Very popular with cocktails

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DUBONNET