Apricot brandy can refer to a liquor (or Eau de Vie) distilled from fermented apricot juice or a liqueur made from apricot flesh and kernels.
Various brands of both types of products exist, including:
Fortified wine is a wine to which a distilled spirit, usually brandy, has been added. In the course of some centuries, winemakers have developed many different styles of fortified wine, including port, sherry, madeira, Marsala, Commandaria wine, and the aromatised wine vermouth.
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 south-western France.
Cognac is a variety of brandy named after the commune of Cognac, France. It is produced in the surrounding wine-growing region in the departments of Charente and Charente-Maritime.
Schnapps or schnaps is a type of alcoholic beverage that may take several forms, including distilled fruit brandies, herbal liqueurs, infusions, and "flavored liqueurs" made by adding fruit syrups, spices, or artificial flavorings to neutral grain spirits.
Kirschwasser, or just Kirsch is a clear, colourless brandy traditionally made from double distillation of morello cherries, a dark-coloured cultivar of the sour cherry. It is now also made from other kinds of cherries. The cherries are fermented completely, including their stones. Unlike cherry liqueurs and cherry brandies, Kirschwasser is not sweet. It is sometimes distilled from fermented cherry juice.
Apéritifs and digestifs are drinks, typically alcoholic, that are normally served before (apéritif) or after (digestif) a meal respectively.
Aguardente (Portuguese), or aguardiente (Spanish), is a type of distilled alcoholic spirit that contains between 29% and 60% alcohol by volume (ABV). It is a somewhat generic term that can refer to liquors made from various foods. It originates from and is typically consumed on the Iberian Peninsula and in Iberian America.
Mirabelle plum is a cultivar group of plum trees of the genus Prunus. It is believed that the plum was cultivated from a wild fruit grown in Anatolia.
An eau de vie is a clear, colourless fruit brandy that is produced by means of fermentation and double distillation. The fruit flavor is typically very light.
Pineau des Charentes, is a regional aperitif of western France, made in the départements of Charente, Charente-Maritime, and Dordogne. While popular within its region of production, it is less well known in other regions of France and somewhat uncommon abroad.
Armenian cuisine includes the foods and cooking techniques of the Armenian people and traditional Armenian foods and dishes. The cuisine reflects the history and geography where Armenians have lived. The cuisine also reflects the traditional crops and animals grown and raised in Armenian-populated areas.
Fruit brandy is a distilled beverage produced from mash, juice, wine or residues of edible fruits. The term covers a broad class of spirits produced across the world, and typically excludes beverages made from grapes, which are referred to as plain brandy or pomace brandy. Apples, pears, apricots, plums and cherries are the most commonly used fruits.
Himbeergeist is a geist made from raspberries. It is produced mainly in Germany and the Alsace region of France.
Oghi is an Armenian spirit distilled from fruits or berries. It is widely produced as moonshine from home-grown garden fruits all across Armenia, where it is served as a popular welcome drink to guests and is routinely drunk during meals. Arguably, Armenian oghi is not "vodka" at all and merely became thought of as such during the Soviet era in Armenia.
This is an alphabetic list of moonshine produced in various countries. The term bathtub gin refers to any style of homemade spirit made in amateur conditions of historical reason. Some distilled drinks on the list below are flavored, and some also national liquors.
This article incorporates text from a publication now in the public domain : Ward, Artemas (1911). The Grocer's Encyclopedia .
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