Grain Distillation

Grain Distillation. Aquavit, gin, gin and whiskey (or whiskey as they are written in Canada and Scotland), as well as vodkas and unflavored German schnapps known as korn, are all part of a family of spirits made from cereals. glass.

With the exception of whiskey and korn, whose ingredients are strictly controlled by law, these strong drinks may also contain so-called agri-wine made from molasses, potatoes and other ingredients.

The name of this strong Scandinavian spirit is derived from the Latin t | ii, i vitae (water of life), and was the name given to all liqueurs. The base of pale yellow or golden aquavit is a very pure, almost zero alcohol, distilled from grains or potatoes with 96% alcohol by volume, or close to 200 degrees.
It is distilled with water and a variety of flavorings, such as caraway (the most traditional), cinnamon, cloves, coriander, cumin, cumin, lemon zest and anise, as well as a number of ingredients “secret”.

The distillate’s core is then mixed with neutral alcohol and softened water and left to ripen in the producer’s cellar or warehouse. The alcohol content of aquavit dinish is 80-8 degrees; German aquavit is 76 to 80.

Serve very cold aquavit in short glasses, similar to shot glasses; This is how it develops its full, round flavor and distinctive flavour. It acts as a stomach wall stimulant and is highly digestible, so it is ideal to offer diners after a meal for digestion.


Genever is the national drink of the Netherlands and is considered the first gin. The word juniper was developed from the French word genievre (juniper), which is not surprising since juniper, like some varieties of gin, has a juniper aroma. Genever grade one is aged for several years in oak barrels and has a golden yellow colour. Alcohol content from 76 to 86 degrees. The Dutch drink it whole and fresh in small tulip-shaped glasses as an aperitif. Fruit flavored juices are also available.


Clear Alcohol is one drink that no bar would be lost. Liquor is made from barley and rye, to which a mixture of herbs and spices, known as medicinal plants, are added, such as anise, cardamom, coriander, juniper, lemon zest. and oranges. After distillation, the gin is diluted to a typical strength of 76-90 degrees. For example, “dry gin” is 80 proof.

gins, produced in the UK, the Netherlands and the USA, vary in flavor qualities. The most requested gins are those like “dry gin” and “london dry gin”. Dry symbols developed to distinguish its contents are labeled Old Tom gin” and “Plymouth Gin”, both of which are sweeter today. , corn and millet Minimum alcohol content is 32%

Korn schnapps

When a German orders “schnapps”, it is likely that C’ is this obvious grain-based alcohol requested, not the flavored and often creamy beverage known as “schnapps” in the US, Korn is the most popular drink in Germany, where it is traditionally drunk either neatly or as a beer. Produced from wheat, rye, barley, oats or buckwheat, it has an alcohol content of 32 to 38 percent by volume, or 6 to 76 degrees.

If Alt or Alter appears on the label, the product has been used for at least six months. Whole corn only tastes like seeds, nothing else. If distilled from wheat, it is very sweet; but if it’s made from rye, it’s very strong and spicy. Some varieties, called Kornbrand, contain small amounts of flavorings such as anise, cinnamon, cloves or coriander. Apel Korn is made with apples.


In Russian, the meaning of the word vodka is “small stream”. Vodka is a colorless, clear, smooth and pure alcohol with a neutral taste. It is distilled from a mixture of grains or potatoes. However, the main brands only include grains (mostly barley and wheat, and sometimes rye). Its strength is usually at least 80 proofs, with some brands being much stronger.

Flavored vodkas have grown in popularity and the range is constantly expanding.Widely available flavors include lemon, lime, pepper and other fruits. In the United States, vodka is perhaps best known as the primary alcohol ingredient in Blood Marys and Screwdrivers, but in many countries vodka is drunk immediately.

When serving straight vodka, make sure it’s as cold as possible. If you store the bottle in the freezer, the high alcohol content will prevent the liquid from turning to ice and it will always be ready to enjoy.


“Whisky” may be the general term for the most consumed liquor in the world, but you’ll find a wide variety, especially depending on where it’s made. Canada, Ireland, Scotland and the United States are major whiskey producing countries.

Each country produces a different product, and within each country there is great diversity. Even the spelling of the word is not the same: Americans and Irish spell it “whisky”; Scots and Canadians spell it “whisky”. Scotch whiskey, or scotch as it is commonly called, is produced from malted barley or a mixture of grains, which may include whole grains and malted and unwheated barley, such as such as corn or wheat, aged for at least three years in oak barrels (traditional sherry casks are used) before bottling.

You will also find on the label of scotch either mixed or single malt. Blended Scotch, as the term suggests, contains Scotch from multiple distilleries and will contain malt and grain whiskeys combined. On the other hand, single malt is produced only from malted barley. If the label of a blended whiskey also says age, this is the length of time the youngest whiskey in the blend has aged in casks.

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