Spirit aka Distilled Alcohol

-
The foundation of spirit alcohol existence can be traced in the early 18th century where they were rough & ready made from the ordinary wines & were mostly straightforward.
Credits:Pinterest

Distillation of alcohol was firstly introduced into Europe, As wine had rose to prominence in the province & slowly but steadily people realized that anything which can be fermented can also be distilled to enhance the alcoholic percentage in the liquid which gave birth to Brandy. 
The spirit made from wine was the first to receive acclaim 

The first Latin name received by spirit was aqua-vitae meaning Water of life, The french called it  eau de vie  the Russians called it little water of Vodka  & Scandinavians called it aquavit.

These were highly priced since then but have not  tasted particularly pleasant then as it was only distilled once hence a physicist known as Edouard Adam discovered the benefits of re-distillation this gave character to the drink & eventually the correct balance was made, 
     Credits: Pinterest
Today most of the commercial spirits are thoroughly modified & rectified this trend mostly owes much of the fact that most of these spirits are diluted with mixers these days. A neutral spirit base is created by prolonged rectification such as white rum,vodka & gin, So aromatic agents were added in order to stand out more boldly.

With the hopes that i am able to provide you knowledge about spirit, for any other information do contact me on my e mail ID
Happy Reading


Comments

Post a Comment

Popular posts from this blog

Bevrological, Welcome

-
Image
Hello, Welcome to Bevrology, a place where you will find answer to all your beverage related questions, My Name is Sachin Kumar Keshari, the sole owner of this blog, coming from a humble background & a graduate from Institute of Hotel Management-Ahmedabad, Specialized in food & beverage  I am a beverage enthusiast and the fundamental drive to start this journey is to increase the knowledge of people around about beverages, it is said that when you light candles for others you too get enlightened, this is what I want to do basically believe in. Beverages have a whole lot of things with old classics to the new trendy hence , When I write I also go through the topic which I am about to share with you, so by reading the article I too get a good amount of knowledge about the topic thus, it helps me and my readers to know about beverages very closely, With the hopes that I will provide ample amount of knowledge to you, I welcome you to BEVROLOGY Happy surfing. BEVROL...
Read more

Alcoholic Strength (alcoholic proof)

-
Image
                                                        ALCOHOLIC STRENGTH  Alcoholic strength is a measure of how much alcohol is contained in an alcoholic beverage. HISTORY Before the 17th century, Britain defined alcoholic strength in term of proof, which was defined as the most diluted spirit & it should sustain combination of gunpowder  that they used to mix equal quantity of gunpowder & the spirit, then ignite it to a flame, if the mixture failed to ignite then it was called that the alcohol was too weak, if it burnt brightly it was considered as strong & if it burnt with blue flame it was considered fit for consumption, Hence by this method under proof and over proof alcohol was determined. EUROPEAN UNION The European Union follows the recommendation of : ORGANISATION INTERNATIONAL DE METROLOGY LEGALE (...
Read more

Frist Alcohol

-
Image
First alcohol Alcohol is one of the most important part of a restaurant these days, but did you know when did alcohol first came into picture?   Discovery of late stone age jugs reflects the culture & common intention of fermented beverages existed at least as early as the Neolithic period (c. 10000 BC) It was when the Egyptians used fermented grains to form a liquid which was a prototype form of beer, these grains enabled them to enhance the process of bread making and proved in making raised breads. They found that adding the sediments of the ferment was the quickest and easiest method of starting fermentation in a new batch of dough. credit:pixabay Wine came after beer but was to become of crucial and religious importance to the Egyptian, Greece & Rome. It was used in celebrations and festivals. In addition to its festive and cultural role wine was also used in culinary purpose as it was used to make tough meat supple, also wine marinades used to rem...
Read more