Slippery Tipples: A Guide to Weird and Wonderful Spirits & Liqueurs
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granted citizenship of Danzig towards the end of the sixteenth century and created Danziger Goldwasser (Gold Water of Danzig) as a gift to the city for providing him with sanctuary from the Inquisition. Vermollen started a small distillery, which he called Der Lachs on account of the metal sculpture of a salmon that hung above the doorway (houses in Danzig were not distinguished by numbers but by animal symbols). Goldwasser became something of a sensation, with the fame of the golden drink
merger eventually led to a management buy-out in 2007 and the establishment of a new company under the traditional name of Lucas Bols B.V. In addition to their trademark genevers, Bols also produces a range of over thirty specialist liqueurs. Genevers can traditionally be divided into two distinct forms of ‘oude’ and ‘jonge’ (literally ‘old’ and ‘young’) which relate to methods of production more than any sustained aging process. Oude is comprised of a blend of distilled malt wine infused with
plentifully in the region. Sloes are picked when semi-ripe as it is believed that these impart the best flavour and colouring. Mature or over-ripe berries lose their essential colouring agents during soaking and younger, under-ripe green sloes are considered too bitter to properly balance the flavour. Master producers subject wild sloes to a pinch test to determine their suitability. This entails squashing a sloe berry between thumb and forefinger and ‘reading’ the colour of the juice that
homemade, brandy. In Serbia and Bulgaria, macerated plums and apricots are most commonly used at the optimum point of ripeness and distilled by gentle boiling in large copper pots. The origins of rakia (or rakija) are uncertain. The Slavs began to spread and settle in the Balkans throughout the sixth and seventh centuries. Historical documentation refers to the popularity and production of a honey-based spirit known as medovača and rakia probably developed through experimentation with the use of
further two to three days before drinking (you may want to filter a second time to remove any further sediment). Cheers!