Herbero is a liquor made in the Sierra de Mariola region in the northern part of the Spanishprovince of Alicante. This mountain range is famous for its abundance of medicinal and aromatic plants, some of which are used to make the herbero liquor. Herbero is often found in a regional cocktail called mesclaet.
The drink originated during The Moorish Occupation of Spain, when the Moors brought distilling technology to the peninsula.
Herbero is obtained from the distillation or maceration of plants collected in the mountain range with a grain alcohol solution with between 22% and 40% alcoholic content. The color of the resulting liquor may be transparent, or it may vary from yellow to clear green to red.
A liqueur is an alcoholic drink composed of spirits and additional flavorings such as sugar, fruits, herbs, and spices. Often served with or after dessert, they are typically heavily sweetened and un-aged beyond a resting period during production, when necessary, for their flavors to mingle.
Brandy is a liquor produced by distilling wine. Brandy generally contains 35–60% alcohol by volume and is typically consumed as an after-dinner digestif. Some brandies are aged in wooden casks. Others are coloured with caramel colouring to imitate the effect of ageing, and some are produced using a combination of ageing and colouring. Varieties of wine brandy can be found across the winemaking world. Among the most renowned are Cognac and Armagnac from southwestern France.
Mezcal, sometimes spelled mescal, is a distilled alcoholic beverage made from any type of agave. The word mezcal comes from Nahuatl mexcalli[meʃˈkalːi], which means "oven-cooked agave", from metl[met͡ɬ] and ixcalli[iʃˈkalːi]. Traditionally the word "mezcal" has been used generally in Mexico for all agave spirits and it continues to be used for many agave spirits whether these spirits have been legally certified as "mezcal" or not, and it is also considered a drink of artisan origin.
Anisette, or Anis, is an anise-flavored liqueur that is consumed in most Mediterranean countries. It is colorless, and because it contains sugar, is sweeter than dry anise flavoured spirits. The most traditional style of anisette is that produced by means of distilling aniseed, and is differentiated from those produced by simple maceration by the inclusion of the word distilled on the label. And while Pastis is a similar-tasting liqueur that is prepared in similar fashion and sometimes confused with anisette, it employs a combination of both aniseed and licorice root extracts. Sambuca is essentially an anisette of Italian origin that requires a high minimum (350g/L) sugar content.
Ouzo is a dry anise-flavored aperitif that is widely consumed in Greece. It is made from rectified spirits that have undergone a process of distillation and flavoring. Its taste is similar to other anise liquors like pastis, sambuca, rakı and arak.
Tsipouro is an un-aged brandy from Greece and in particular Thessaly, Epirus, Macedonia, and the island of Crete. Tsipouro is a strong distilled spirit containing 40–45% alcohol by volume and is produced from either the pomace or from the wine after the grapes and juice have been separated. It comes in two types, pure and anise-flavoured, and is usually not aged in barrels, although barrel aged versions do exist.
In Spain, the denominación de origen is part of a regulatory geographical indication system used primarily for foodstuffs such as cheeses, condiments, honey, and meats, among others. In wines, it parallels the hierarchical systems of France (1935) and Italy (1963), although Rioja (1925) and Jerez (1933) preceded the full system. In foods, it performs a similar role, regulation of quality and geographical origin of products from Spain. There are five other designated categories solely for wine and a further three specifically covering food and condiments, all recognised by the European Union (EU). In Catalonia, two further categories – labelled A and Q – cover traditional Catalan artisan food products, but were not recognised by the EU as of 2007. In recent decades, the concept of the denominación de origen has been adopted by other countries, primarily in Latin America. In 2016, the use of the Denominación de Origen (DO) for wines was registered as a European Union Protected Designations of Origin/Denominación de Origen Protegida (PDO/DOP), but the traditional Portuguese term of DO can still be used legally on labels.
Pomace spirit is a liquor distilled from pomace that is left over from winemaking, after the grapes are pressed. It is called marc in both English and French, but "grappa" in Italian and "bagaço" in Portuguese. In Spanish it is called orujo. Alcohol derived from pomace is also used as the traditional base spirit of other liquors, such as some anise-flavored spirits. Unlike wine brandy, most pomace brandies are neither aged nor coloured.
Aguardiente (Spanish), or aguardente (Portuguese), is a generic term for alcoholic beverages that contain between 29% and 60% alcohol by volume (ABV). It originates in the Iberian Peninsula and in Iberian America.
Singani is a Bolivian eau-de-vie or brandy distilled from white Muscat of Alexandria grapes. Only produced in the high valleys of Bolivia, it is the country's national distilled spirit and considered part of its cultural patrimony.
Orujo is a pomace brandy from northern Spain. It is a transparent spirit with an alcohol content over 50%. Its name comes from the expression "aguardiente de orujo".
La Fée Absinthe is a brand of absinthe; a highly alcoholic, distilled spirit containing the herb wormwood. La Fée Absinthe was created by Green Utopia, which is owned and run by George Rowley.
Cantueso is a liquor made in the Spanish province of Alicante.
Charanda is an alcoholic spirit derived from sugarcane, similar to rum.
Bierzo is a Spanish Denominación de Origen Protegida (DOP) for wines located in the northwest of the province of León and covers about 3,000 km². It borders on the provinces of Ourense, Lugo and Asturias in the north and in the south on areas of La Montaña, la Cabrera and La Meseta, in Léon. The area consists of numerous small valleys in the mountainous part and of a wide, flat plain . The DO covers 23 municipalities including the largest town of the area, Ponferrada.
Conca de Barberà is a Spanish Denominación de Origen Protegida (DOP) for wines located in central Catalonia in the northern portion of the Tarragona Province. Situated within the river valleys of the Francolí and Anguera, it has historically been known for its white wines, but has been gaining more attention for its reds, especially those from the native Trepat grape. Today, the Conca de Barberà DOP mainly produces red wines, along with whites, and minor amounts of rosés and sparkling wines.
Absinthe is an anise-flavoured spirit derived from several plants, including the flowers and leaves of Artemisia absinthium, together with green anise, sweet fennel, and other medicinal and culinary herbs. Historically described as a highly alcoholic spirit, it is 45–74% ABV or 90–148 proof US. Absinthe traditionally has a natural green color but may also be colorless. It is commonly referred to in historical literature as la fée verte. It is sometimes mistakenly referred to as a liqueur, but is not traditionally bottled with added sugar, so is classified as a spirit. Absinthe is traditionally bottled at a high level of alcohol by volume, but it is normally diluted with water before being consumed.
Alicante is a Spanish Denominación de Origen Protegida (DOP) for wines located in the province of Alicante.
Yecla is a Spanish Denominación de Origen Protegida (DOP) for wines located around the town of Yecla in the northernmost corner of the region of Murcia (Spain) and is surrounded by other DOPs: Jumilla to the south and west, Almansa to the north and Alicante to the east. The area is notable for its extensive use of the red Monastrell grape variety, and it is traditionally known as the home of Monastrell in Spain. Monastrell is the fourth most planted red grape variety in Spain. The international market makes up 92% of the DOP's wine sales, making it the Spanish wine DOP with the highest proportion of international exports.
Aviation American Gin, also known as Aviation Gin, is a brand of gin first produced in Portland, Oregon, by founders Christian Krogstad and Ryan Magarian in 2006. It is referred to as an "American dry gin" and is produced by House Spirits Distillery. Its distribution is nationwide in the United States and in 15 other countries, including Canada, Spain, the UK, Ireland, France, Russia, Italy, Germany, the Netherlands and Australia. Originally it was bottled in a wine bottle with a blue label. The newer bottle, introduced in 2013, looks like a flask and is reminiscent of the Art Deco period, with a black label and a silver cap.
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