Bacardi 151 is a brand of highly alcoholic rum made by Bacardi Limited of Hamilton, Bermuda. It is named for its alcohol proof level of 151, that is, 75.5% alcohol by volume. This is much higher than typical rum at 35%–40%. Bacardi 151 has been sold in the US since at least 1981.
As with all high-alcohol beverages, Bacardi 151 is flammable. Bacardi 151 has multiple warnings on the label of the bottle stating that it should not be ignited or exposed to an open flame. Bottles are also equipped with a stainless steel flame arrester crimped onto the neck of the bottle to prevent the rum inside the bottle from igniting, in case a consumer ignores the warnings and applies the rum to a source of ignition (e.g. a flaming pan or dish, a flambé). Despite the warnings against ignition and the flame arrester, consumers have claimed to have been burned by people who ignored repeated warnings, removed the flame arrester, and exposed the bottle to an open flame.
Bacardi 151 is typically used in sweet drinks, such as the Hurricane and Caribou Lou, which combine rum and fruit juices.
In Germany, Bacardi 151 is frequently used to prepare Feuerzangenbowle, a traditional German alcoholic drink.
During the Goldfield Ashes, Charters Towers, Bacardi 151 has been known to be the 'fine' of choice for visiting teams...causing significant performance issues the next day, and even the odd vow of sobriety!
Rum
true
7-up
7-up
—
7 Up (stylized as 7up outside of the U.S.) is a brand of lemon-lime flavored, non-caffeinated soft drink. The rights to the brand are held by Dr Pepper Snapple Group in the United States, and PepsiCo (or its licensees) in the rest of the world. The U.S. version of the 7 Up logo includes a red cherry between the "7" and "Up"; this red cherry has been animated and used as a mascot for the brand as Cool Spot.
7 Up was created by Charles Leiper Grigg, who launched his St. Louis–based company The Howdy Corporation in 1920.[1] Grigg came up with the formula for a lemon-lime soft drink in 1929. The product, originally named "Bib-Label Lithiated Lemon-Lime Soda", was launched two weeks before the Wall Street Crash of 1929.[2] It contained lithium citrate, a mood-stabilizing drug, until 1950.[3] It was one of a number of patent medicine products popular in the late-19th and early-20th centuries. Its name was later shortened to "7 Up Lithiated Lemon Soda" before being further shortened to just "7 Up" by 1936.
Westinghouse bought 7 Up in 1969 and sold it in 1978 to Philip Morris, who then in 1986 sold it to a group led by the investment firm Hicks & Haas.[4] 7 Up merged with Dr Pepper in 1988; Cadbury Schweppes bought the combined company in 1995. The Dr Pepper Snapple Group was spun off from Cadbury Schweppes in 2008.
7 Up has been reformulated several times since its launch in 1929. In 2006, the version of the product sold in the U.S. was re-formulated so that it could be marketed as being "100% natural". This was achieved by eliminating the chelating-agent calcium disodium EDTA, and replacing sodium citrate with potassium citrate in order to reduce the beverage's sodium content.[5] This re-formulation contains no fruit juice and, in the U.S., is sweetened with high-fructose corn syrup (HFCS). The manufacturing process used in the production of HFCS has led some public health and advocacy groups to challenge the ad campaign's "natural" claims.[6] In 2007, after the Center for Science in the Public Interest threatened to sue 7 Up, it was announced that 7 Up would stop being marketed as "100% natural". Instead, it is now promoted as having "100% Natural Flavors". The controversy does not extend to other countries, such as the United Kingdom, where HFCS is not generally used in foods, including 7 Up. In 2011, 7 Up began test-marketing a formula, called 7 Up Retro, using sugar rather than HFCS. Container labels sport the caption, "Made With Real Sugar".
There exists a myth that the 7 Up name comes from the drink having a pH over 7. That would make it neutral or basic on the scale; however, this is not the case, as the 7 Up pH is close to 3.79, similar to other drinks of the type.[7] The real origin of the name is unclear,[8] though Britvic claims that the name comes from the seven main ingredients in the drink,[9] while others have claimed that the number was a coded reference to the lithium contained in the original recipe, which has an atomic mass of approximately 7.
Soft Drink
false
a-ejo-rum
Añejo Rum
38
Rum is a distilled alcoholic beverage made from sugarcane byproducts, such as molasses, or directly from sugarcane juice, by a process of fermentation and distillation. The distillate, a clear liquid, is then usually aged in oak barrels.
The majority of the world's rum production occurs in the Caribbean and Latin America. Rum is also produced in Scotland, Austria, Spain, Australia, New Zealand, Fiji, the Philippines, Reunion Island, Mauritius, South Africa, Taiwan, Thailand, Japan, the United States, and Canada.
Rums are produced in various grades. Light rums are commonly used in cocktails, whereas "golden" and "dark" rums were typically consumed straight or neat, on the rocks, or used for cooking, but are now commonly consumed with mixers. Premium rums are also available, made to be consumed either straight or iced.
Rum plays a part in the culture of most islands of the West Indies as well as in The Maritimes and Newfoundland. This beverage has famous associations with the Royal Navy (where it was mixed with water or beer to make grog) and piracy (where it was consumed as bumbo). Rum has also served as a popular medium of economic exchange, used to help fund enterprises such as slavery (see Triangular trade), organized crime, and military insurgencies (e.g., the American Revolution and Australia's Rum Rebellion).
Rum
true
absinthe
Absinthe
—
Absinthe is historically described as a distilled, highly alcoholic (45–74% ABV / 90–148 U.S. proof) beverage.[1][2][3][4] It is an anise-flavoured spirit derived from botanicals, including the flowers and leaves of Artemisia absinthium ("grand wormwood"), together with green anise, sweet fennel, and other medicinal and culinary herbs.[5] Absinthe traditionally has a natural green colour but may also be colourless. It is commonly referred to in historical literature as "la fée verte" (the green fairy). Although it is sometimes mistakenly referred to as a liqueur, absinthe is not traditionally bottled with added sugar; it is therefore classified as a spirit.[6] Absinthe is traditionally bottled at a high level of alcohol by volume, but it is normally diluted with water prior to being consumed.
Absinthe originated in the canton of Neuchâtel in Switzerland in the late 18th century. It rose to great popularity as an alcoholic drink in late 19th- and early 20th-century France, particularly among Parisian artists and writers. Owing in part to its association with bohemian culture, the consumption of absinthe was opposed by social conservatives and prohibitionists. Ernest Hemingway, James Joyce, Charles Baudelaire, Paul Verlaine, Arthur Rimbaud, Henri de Toulouse-Lautrec, Amedeo Modigliani, Pablo Picasso, Vincent van Gogh, Oscar Wilde, Marcel Proust, Aleister Crowley, Erik Satie, Edgar Allan Poe, Lord Byron and Alfred Jarry were all known absinthe drinkers.
Absinthe has often been portrayed as a dangerously addictive psychoactive drug and hallucinogen. The chemical compound thujone, although present in the spirit in only trace amounts, was blamed for its alleged harmful effects. By 1915, absinthe had been banned in the United States and in much of Europe, including France, the Netherlands, Belgium, Switzerland and Austria-Hungary. Although absinthe was vilified, it has not been demonstrated to be any more dangerous than ordinary spirits. Recent studies have shown that absinthe's psychoactive properties (apart from that of the alcohol) have been exaggerated. A revival of absinthe began in the 1990s, following the adoption of modern European Union food and beverage laws that removed longstanding barriers to its production and sale. By the early 21st century, nearly 200 brands of absinthe were being produced in a dozen countries, most notably in France, Switzerland, Australia, Spain, and the Czech Republic.
Spirit
true
absolut-citron
Absolut citron
—
Absolut Vodka is a brand of vodka, produced near Åhus, in southern Sweden. Absolut is owned by French group Pernod Ricard; they bought Absolut for €5.63 billion in 2008 from the Swedish state. Absolut is the third largest brand of alcoholic spirits in the world after Bacardi and Smirnoff, and is sold in 126 countries.
Absolut was established in 1879 by Lars Olsson Smith and is produced in Åhus, Sweden.[1] Smith challenged the city of Stockholm's liquor marketing monopoly with his vodka. It was sold at a lower price than the monopoly's product, just outside the city border. Smith even offered free boat rides to the distillery and "Rent Brännvin" made Smith a fortune.
In 1917, the alcohol industry in Sweden was monopolized by the Swedish government. Vodka was then sold nationwide under the name "Absolut Rent Brännvin". The name changed with intervals, Renat Brännvin or Absolut Rent Brännvin. In 1979, the old name Absolut was picked up when the upper-price range ABSOLUT VODKA was introduced. Renat is still a euphemism for spirits in Sweden, and the name of another vodka product by Vin & Sprit.
Absolut Vodka was introduced to the global market in 1979. Since its launch, Absolut has grown from 90,000 liters to 96.6 million liters in 2008. It has become the largest international spirit and is available in 126 countries. The vodka is made from winter wheat. Approximately 80,000 metric tons (2,900,000 bushels) of wheat are used annually to produce Absolut Vodka. Over one kilogram of grain is used in every one-liter bottle.
Vodka
true
absolut-kurant
Absolut Kurant
40
Absolut Vodka is a brand of vodka, produced near Åhus, in southern Sweden. Absolut is owned by French group Pernod Ricard; they bought Absolut for €5.63 billion in 2008 from the Swedish state. Absolut is the third largest brand of alcoholic spirits in the world after Bacardi and Smirnoff, and is sold in 126 countries.
Absolut was established in 1879 by Lars Olsson Smith and is produced in Åhus, Sweden.[1] Smith challenged the city of Stockholm's liquor marketing monopoly with his vodka. It was sold at a lower price than the monopoly's product, just outside the city border. Smith even offered free boat rides to the distillery and "Rent Brännvin" made Smith a fortune.
In 1917, the alcohol industry in Sweden was monopolized by the Swedish government. Vodka was then sold nationwide under the name "Absolut Rent Brännvin". The name changed with intervals, Renat Brännvin or Absolut Rent Brännvin. In 1979, the old name Absolut was picked up when the upper-price range ABSOLUT VODKA was introduced. Renat is still a euphemism for spirits in Sweden, and the name of another vodka product by Vin & Sprit.
Absolut Vodka was introduced to the global market in 1979. Since its launch, Absolut has grown from 90,000 liters to 96.6 million liters in 2008. It has become the largest international spirit and is available in 126 countries. The vodka is made from winter wheat. Approximately 80,000 metric tons (2,900,000 bushels) of wheat are used annually to produce Absolut Vodka. Over one kilogram of grain is used in every one-liter bottle.
Vodka
true
absolut-peppar
Absolut Peppar
—
—
—
—
absolut-vodka
Absolut Vodka
40
Absolut Vodka is a brand of vodka, produced near Åhus, in southern Sweden. Absolut is owned by French group Pernod Ricard; they bought Absolut for €5.63 billion in 2008 from the Swedish state. Absolut is the third largest brand of alcoholic spirits in the world after Bacardi and Smirnoff, and is sold in 126 countries.
Absolut was established in 1879 by Lars Olsson Smith and is produced in Åhus, Sweden.[1] Smith challenged the city of Stockholm's liquor marketing monopoly with his vodka. It was sold at a lower price than the monopoly's product, just outside the city border. Smith even offered free boat rides to the distillery and "Rent Brännvin" made Smith a fortune.
In 1917, the alcohol industry in Sweden was monopolized by the Swedish government. Vodka was then sold nationwide under the name "Absolut Rent Brännvin". The name changed with intervals, Renat Brännvin or Absolut Rent Brännvin. In 1979, the old name Absolut was picked up when the upper-price range ABSOLUT VODKA was introduced. Renat is still a euphemism for spirits in Sweden, and the name of another vodka product by Vin & Sprit.
Absolut Vodka was introduced to the global market in 1979. Since its launch, Absolut has grown from 90,000 liters to 96.6 million liters in 2008. It has become the largest international spirit and is available in 126 countries. The vodka is made from winter wheat. Approximately 80,000 metric tons (2,900,000 bushels) of wheat are used annually to produce Absolut Vodka. Over one kilogram of grain is used in every one-liter bottle.
Vodka
true
advocaat
Advocaat
17
Advocaat or advocatenborrel is a traditional Dutch alcoholic beverage made from eggs, sugar and brandy.[1] The rich and creamy drink has a smooth, custard-like flavor. The typical alcohol content is generally somewhere between 14% and 20% ABV. Its contents may be a blend of egg yolks, aromatic spirits, sugar or honey, brandy, vanilla and sometimes cream (or evaporated milk). Notable makers of advocaat include Bols, DeKuyper and Verpoorten.
Advocaat is the Dutch word for "lawyer". As the name of the drink, it is short for advocatenborrel, or "lawyer's drink", where borrel is Dutch for a small alcoholic beverage consumed slowly during a social gathering. According to the 1882 edition of the Woordenboek der Nederlandsche taal (Dictionary of the Dutch Language), it is "zoo genoemd als een goed smeersel voor de keel, en dus bijzonder dienstig geacht voor een advocaat, die in 't openbaar het woord moet voeren" ("so named as a good lubricant for the throat, and thus considered especially useful for a lawyer, who must speak in public."
Thick advocaat is sold mainly on the Dutch and Belgian market, though in lesser quantities it can also be found in German and Austrian markets. It is often eaten with a little spoon, while a more liquid version is sold as an export. Thick advocaat contains egg yolks, and is used as a waffle or poffertjes topping and as an ingredient for several kinds of desserts such as ice cream, custards and pastries. It is also served as an apéritif or digestif in a wide glass with whipped cream and cocoa powder sprinkled on top.
In the export variety whole eggs are used. The best known cocktail using advocaat is the Snowball: a mixture of advocaat, sparkling lemonade and sometimes lime juice, (although this is not required for the drink) that is often consumed near Christmas. Another is the Fluffy duck, made with rum. Another advocaat-based beverage is the Bombardino, a drink commonly found in Italian ski resorts, particularly the Italian Alps, made by mixing advocaat, brandy, and whipped cream.
Spirit
true
agave-syrup
Agave Syrup
—
—
—
—
ale
Ale
4
Ale is a type of beer brewed using a warm fermentation method, resulting in a sweet, full-bodied and fruity taste. Historically, the term referred to a drink brewed without hops.
As with most beers, ale typically has a bittering agent to balance the sweetness of the malt and act as a preservative. Ale was originally bittered with gruit, a mixture of herbs or spices boiled in the wort before fermentation. Later, hops replaced gruit as the bittering agent.
Ale, along with bread, was an important source of nutrition in the medieval world, particularly small beer, also known as table beer or mild beer, which was highly nutritious, contained just enough alcohol to act as a preservative, and provided hydration without intoxicating effects. Small beer would have been consumed daily by almost everyone, including children, in the medieval world, with higher-alcohol ales served for recreational purposes. The lower cost for proprietors combined with the lower taxes levied on small beer led to the selling of beer labeled "strong beer" that had actually been diluted with small beer. In medieval times, ale may have been safer to drink than most water (the germ theory of disease was unheard of, and the sterilizing properties of boiling unknown); however, there is no period evidence that people were aware of this nor that they chose to drink ale for this reason. The alcohol, hops, and some ingredients in gruit used to preserve some ales may have contributed to their lower load of pathogens, when compared to water. However, ale was largely safer due to the hours of boiling required in production, not the alcoholic content of the finished beverage.
Brewing ale in the Middle Ages was a local industry primarily pursued by women. Brewsters, or alewives, would brew in the home for both domestic consumption and small scale commercial sale. Brewsters provided a substantial supplemental income for families; however, only in select few cases, as was the case for widows, was brewing considered the primary income of the household.
The word ale is related to the Old English alu or ealu, aloth and ealoth in the genitive and dative. It is believed to stem from Proto-Indo-European root *alu-, through Proto-Germanic *aluth-. This is a cognate of Old Saxon alo, Danish, Norwegian, Swedish, Icelandic and Old Norse öl/øl, Finnish olut, Estonian õlu, Old Bulgarian olu cider, Slovenian ol, Old Prussian alu, Lithuanian alus, Latvian alus.
Beer
true
allspice
Allspice
—
—
—
—
almond-flavoring
Almond flavoring
—
—
—
—
amaretto
Amaretto
28
Amaretto (Italian for "a little bitter") is a sweet, almond-flavoured, Italian liqueur associated with Saronno, Italy. Various commercial brands are made from a base of apricot pits, almonds, or both.
When served as a beverage, amaretto can be drunk by itself, used as an ingredient to create several popular mixed drinks, or added to coffee. Amaretto is also commonly used in culinary applications.
The name amaretto originated as a diminutive of the Italian word amaro, meaning "bitter", which references the distinctive flavour lent by the mandorla amara (the bitter almond) or by the drupe kernel. However, the bitterness of amaretto tends to be mild, and sweeteners—and sometimes sweet almonds—enhance the flavour in the final products. Thus one can interpret the liqueur's name as a description of the taste as "a little bitter". Cyanide is processed out of the almond preparation prior to its use.
Conflation of amaro ("bitter") and amore ("love") has led to associations with romance.
One should not confuse amaretto with amaro, a different family of Italian liqueurs that, while also sweetened, have a stronger bitter flavour derived from herbs.
Liqueur
true
amaro-montenegro
Amaro Montenegro
—
—
—
—
angelica-root
Angelica Root
—
—
—
false
angostura-bitters
Angostura Bitters
—
—
—
—
anis
Anis
—
—
—
—
anisette
Anisette
—
—
—
—
aperol
Aperol
11
—
Liqueur
true
apfelkorn
Apfelkorn
—
—
—
—
apple
Apple
—
—
—
—
apple-brandy
Apple Brandy
35
—
Brandy
true
apple-cider
Apple Cider
5
—
Cider
true
apple-juice
Apple Juice
—
—
—
false
applejack
Applejack
40
Applejack is a strong apple-flavored alcoholic beverage produced from apples, popular in the American colonial period. The name derives from "jacking", a term for "increasing" (alcohol content) and specifically for "freeze distilling", the traditional method of producing the drink.
In colonial New Jersey, applejack was used as currency to pay road construction crews during the colonial period, leading to the slang name 'Jersey Lightning'. The oldest licensed applejack distillery in the United States, Laird & Company of Scobeyville, New Jersey, was until recently the country's only remaining producer of applejack.
Because freeze distillation is a low-infrastructure method of production compared to evaporative distillation, and doesn't, for example, require burning firewood to create heat, hard cider and applejack were historically easy to produce, though more expensive than grain alcohol, and hence were important drinks in the colonial era and the early years of the United States, particularly in cold northern areas without access to clean water.
Applejack was historically made by concentrating cider through the traditional method of freeze distillation: The alcoholic fruit beer produced after the fall harvest was left outside during the winter. Periodically the frozen chunks of ice which had formed were removed, thus concentrating the unfrozen alcohol in the remaining liquid. Starting with the fermented juice, with an alcohol content of less than ten percent, the concentrated result can contain 25-40% alcohol.
When commercial production began, applejack was also starting to be produced through evaporative distillation. Modern commercially produced applejack is no longer produced by jacking but rather by blending apple brandy and neutral spirits.
Beverage
true
apricot-brandy
Apricot Brandy
24
—
Brandy
true
apricot-nectar
Apricot Nectar
—
—
—
—
asafoetida
Asafoetida
—
—
—
—
bacardi-limon
Bacardi Limon
32
Bacardi Limon Rum is a citric creation by the family-owned international rum emporium. A refreshing infusion of Bacardi white rum and essences of lemon, lime and grapefruit. Thirst quenching, smooth and delightful. Perfect Serve – Bacardi Limon Rum is a perfect match for soft drinks such as cola, ginger ale and lemonade, or served as chilled shooters with a ring of salt on the rim.
Rum
true
baileys-irish-cream
Baileys Irish Cream
13
Baileys Irish Cream is an Irish whiskey- and cream-based liqueur, made by Gilbeys of Ireland. The trademark is currently owned by Diageo. It has a declared alcohol content of 17% by volume.
Baileys Irish Cream was created by Gilbeys of Ireland, a division of International Distillers & Vintners, as it searched for something to introduce to the international market. The process of finding a product began in 1971 and it was introduced in 1974 as the first Irish cream on the market. The Baileys name was granted permission by John Chesterman after Gilbeys asked to use the name from a restaurant that John Chesterman owned. The fictional R.A. Bailey signature was inspired by the Bailey's Hotel in London, though the registered trademark omits the apostrophe. Baileys is produced in Dublin and Mallusk (Northern Ireland).
Cream and Irish whiskey from various distilleries are homogenized to form an emulsion with the aid of an emulsifier containing refined vegetable oil. The process prevents separation of the alcohol and cream during storage. The quantity of other ingredients is not known but they include herbs and sugar.
According to the manufacturer, no preservatives are required as the alcohol content preserves the cream. The cream used in the drink comes from Glanbia, an Irish dairy company. Glanbia's Virginia facility in County Cavan produces a range of fat-filled milk powders and fresh cream. It has been the principal cream supplier to Baileys Irish Cream Liqueurs for more than thirty years. At busier times of the year, Glanbia will also supply cream from its Ballyragget facility in Kilkenny.
Liqueur
true
banana
Banana
—
—
—
—
banana-liqueur
Banana Liqueur
—
—
Liqueur
true
beer
Beer
4
Beer is the oldest and most widely consumed alcoholic drink in the world, and the third most popular drink overall after water and tea.[5] Beer is brewed from cereal grains — most commonly from malted barley, though wheat, maize (corn), and rice are also used. During the brewing process, fermentation of the starch sugars in the wort produces ethanol and carbonation in the resulting beer. Most modern beer is brewed with hops, which add bitterness and other flavours and act as a natural preservative and stabilizing agent. Other flavouring agents such as gruit, herbs, or fruits may be included or used instead of hops. In commercial brewing, the natural carbonation effect is often removed during processing and replaced with forced carbonation.
Some of humanity's earliest known writings refer to the production and distribution of beer: the Code of Hammurabi included laws regulating beer and beer parlours, and "The Hymn to Ninkasi", a prayer to the Mesopotamian goddess of beer, served as both a prayer and as a method of remembering the recipe for beer in a culture with few literate people.
Beer is distributed in bottles and cans and is also commonly available on draught, particularly in pubs and bars. The brewing industry is a global business, consisting of several dominant multinational companies and many thousands of smaller producers ranging from brewpubs to regional breweries. The strength of modern beer is usually around 4% to 6% alcohol by volume (abv), although it may vary between 0.5% and 20%, with some breweries creating examples of 40% abv and above.[11] Beer forms part of the culture of many nations and is associated with social traditions such as beer festivals as well as a rich pub culture involving activities like pub crawling and pub games such as bar billiards.
Various legal definitions of beer exist in different countries. Historically, the most famous of these was the Reinheitsgebot, which applied to parts of the Holy Roman Empire and Germany and required beer to be made from only water, hops, and barley. Today in Canada, the Canadian Government’s Food and Drug Regulations state that beer must have alcohol content that ranges from 1.1% to 8.6%, though it also includes a stipulation that it could be greater than 8.6% and labeled accordingly. Beer in South Korea must have less than 25% ABV, which means that it has to be 25 mL of alcohol or less per 100 mL of solution and can be considered ‘lite’ only if it has less than 30 kcal per 100ml. Additionally, beer in South Korea must use only water, hops, and starches (wheat, rice, barley, corn, or potato) as ingredients in the brewing process.[13] In Singapore, beer must have at minimum 1.0% alcohol by volume concentration at 20 °C. It is often brewed from a mixture of grains like malt, sugars or its equivalent, and hops or other vegetables.
Beer
true
benedictine
Benedictine
—
—
—
—
berries
Berries
—
—
—
false
bitter-lemon
Bitter lemon
—
—
—
—
bitters
Bitters
—
—
—
false
black-pepper
Black pepper
—
—
—
—
black-sambuca
Black Sambuca
—
—
Sambuca
true
blackberries
Blackberries
—
—
—
—
blackberry-brandy
Blackberry Brandy
—
—
Brandy
true
blackcurrant-cordial
Blackcurrant cordial
—
—
—
—
blackstrap-rum
blackstrap rum
—
—
—
—
blended-scotch
Blended Scotch
—
Scotch whisky (Scottish Gaelic: uisge-beatha na h-Alba; often simply called Scotch) is malt whisky or grain whisky made in Scotland. Scotch whisky must be made in a manner specified by law.
All Scotch whisky was originally made from malted barley. Commercial distilleries began introducing whisky made from wheat and rye in the late 18th century.[2] Scotch whisky is divided into five distinct categories: single malt Scotch whisky, single grain Scotch whisky, blended malt Scotch whisky (formerly called "vatted malt" or "pure malt"), blended grain Scotch whisky, and blended Scotch whisky.
Whiskey
true
blended-whiskey
Blended Whiskey
40
—
Whiskey
true
blood-orange
Blood Orange
—
—
—
—
blue-curacao
Blue Curacao
—
Curaçao (/ˈkjʊərəsaʊ/) is a liqueur flavored with the dried peel of the Laraha citrus fruit, grown on the island of Curaçao.
An official Curaçao liqueur has to be made with the dried peels of the "Laraha". Laraha is a bitter orange native of Curaçao with the Latin name: "Citrus Aurantium Currasuviensis", meaning "Golden Orange of Curaçao". Spanish explorers brought the sweet Valencia orange to the island in 1527, [2] but the nutrient-poor soil and arid climate of Curaçao proved unsuitable to Valencia cultivation, resulting in small, bitter fruit. Although the bitter flesh of the Laraha is hardly edible, the peels are aromatic and flavorful, maintaining much of the essence of the Valencia orange.
There are no definite facts that points out who and when the first Curaçao Liqueur was developed. The Lucas Bols distillery, founded in 1575 in Amsterdam, maintains that Lucas Bols (1652–1719) already developed a Laraha-based liqueur. The Dutch West Indies Company had taken possession of Curaçao in 1634 and Bols had shares in both the West and East India Companies to guarantee the cheap supply of spices for their distilled drinks. After the discovery that an aromatic oil could be extracted from the unripe peel of the otherwise useless bitter oranges, Bols had this oil exported back to Amsterdam to develop a liqueur similar to current day Curaçao. Bols tended to add an "element of alchemical mystery" to his products, explaining the unlikely addition of a blue coloring. In the past, the liqueur also had the name Crème de Ciel ("cream of heaven"), presumably for its blue color.
Alternatively, the Senior & Co, a company that originates from Curaçao, are to this day the only company that always produced their liqueur with the peels of the Laraha. The Jewish family, Senior and Chumacairo, started selling their liqueur in 1896 in their pharmacy at small quantities. In 1947 they bought the Landhuis (Dutch for "country manor") Chobolobo in Willemstad, where the distillery has since been housed. As this company is the only one who uses laraha fruit from Curaçao, it has been permitted to put the word "genuine" on its labels.
Liqueur
true
bourbon
Bourbon
—
Bourbon whiskey /bɜːrbən/ is a type of American whiskey: a barrel-aged distilled spirit made primarily from corn. The name is derived from the French Bourbon dynasty, although it is unclear precisely what inspired the whiskey's name (contenders include Bourbon County in Kentucky and Bourbon Street in New Orleans). Bourbon has been distilled since the 18th century. The use of the term "bourbon" for the whiskey has been traced to the 1820s, and the term began to be used consistently in Kentucky in the 1870s. While bourbon may be made anywhere in the United States, it is strongly associated with the American South, and with Kentucky in particular. As of 2014, the distillers' wholesale market revenue for bourbon sold within the U.S. is about $2.7 billion, and bourbon makes up about two-thirds of the $1.6 billion of U.S. exports of distilled spirits.
The origin of bourbon is not well documented. There are many conflicting legends and claims, some more credible than others. For example, the invention of bourbon is often attributed to Elijah Craig, a Baptist minister and distiller credited with many Kentucky firsts (e.g., fulling mill, paper mill, ropewalk) who is also said to have been the first to age the product in charred oak casks, a process which gives bourbon its reddish color and distinctive taste. Across the county line in Bourbon County, an early distiller named Jacob Spears is credited with being the first to label his product as Bourbon whiskey. Spears' home, Stone Castle, warehouse and spring house survive; one can drive by the Spears' home on Clay-Kiser Road.
Although still popular and often repeated, the Craig legend is apocryphal. Similarly, the Spears story is a local favorite, rarely repeated outside the county. There likely was no single "inventor" of bourbon, which developed into its present form only in the late 19th century. Essentially any type of grain can be used to make whiskey, and the practice of aging whiskey and charring the barrels for better flavor had also been known in Europe for centuries. The late date of the Bourbon County etymology has led Louisville historian Michael Veach to dispute its authenticity. He proposes that the whiskey was named after Bourbon Street in New Orleans, a major port where shipments of Kentucky whiskey sold well as a cheaper alternative to French cognac.
Distilling probably was brought to present-day Kentucky in the late 18th century by Scots, Scots-Irish, and other settlers (including English, Irish, Welsh, German and French) who began to farm the area in earnest. The spirit they made evolved, and became known as bourbon in the early 19th century due to its historical association with the geographic area known as Old Bourbon (this consisted of the original Bourbon County of Virginia as organized in 1785, a region that included much of today's Eastern Kentucky – including 34 of today's counties in Kentucky). This area included the current Bourbon County of Kentucky, which became a county of Kentucky when Kentucky was separated from Virginia as a new state in 1792.
When American pioneers pushed west of the Allegheny Mountains following the American Revolution, the first counties they founded covered vast regions. One of these original, huge counties was Bourbon, established in 1785 and named after the French royal family. While this vast county was being carved into many smaller ones, early in the 19th century, many people continued to call the region Old Bourbon. Located within Old Bourbon was the principal port on the Ohio River, Maysville, Kentucky, from which whiskey and other products were shipped. "Old Bourbon" was stencilled on the barrels to indicate their port of origin. Old Bourbon whiskey was different because it was the first corn whiskey most people had ever tasted. In time, bourbon became the name for any corn-based whiskey.
Although many distilleries operated in Bourbon County historically, there were no distilleries operating there between 1919, when Prohibition began in Kentucky, and late 2014, when a small distillery opened – a period of 95 years.
A refinement often dubiously credited to James C. Crow was the sour mash process, by which each new fermentation is conditioned with some amount of spent mash. Spent mash is also known as spent beer, distillers' spent grain, stillage, and slop or feed mash, so named because it is used as animal feed. The acid introduced by using the sour mash controls the growth of bacteria that could taint the whiskey and creates a proper pH balance for the yeast to work.
A concurrent resolution adopted by the United States Congress in 1964 declared bourbon to be a "distinctive product of the United States" and asked "the appropriate agencies of the United States Government... [to] take appropriate action to prohibit importation into the United States of whiskey designated as 'Bourbon Whiskey.'" Federal regulation now defines "bourbon whiskey" to only include "bourbon" produced in the United States.
In recent years, bourbon and Tennessee whiskey (which is sometimes regarded as a different type of spirit but which generally meets the legal requirements for being called bourbon) have enjoyed significant growth and popularity. The Distilled Spirits Council of the United States, the industry trade group, tracks sales of bourbon and Tennessee whiskey together.
According to the Distilled Spirits Council, during 2009–14, the volume of 9-liter cases of whiskey increased by 28.5% overall. Higher-end bourbon and whiskeys experienced the greatest growth: during 2009–14 the volume of the value segment increased by 12.1%, premium by 25.8%, high-end premium by 27.8% and super-premium by 123.8%. Gross supplier revenues (including federal excise tax) for U.S. bourbon and Tennessee whiskey increased by 46.7% over the 2009–14 period, with the greatest growth coming from high-end products (18.7% growth for value, 33.6% for premium, 44.5% for high-end premium, and 137.2% for super-premium).[4] In 2014, more than 19 million nine-liter cases of bourbon and Tennessee whiskey were sold in the U.S., generating almost $2.7 billion in wholesale distillery revenue. U.S. exports of bourbon whiskey surpassed $1 billion for the first time in 2013; distillers hailed the rise of a "golden age of Kentucky bourbon" and predicted further growth. In 2014, it was estimated that U.S. bourbon whiskey exports surpassed $1 billion (making up the majority of the U.S. total of $1.6 billion in spirits exports). Major export markets for U.S. spirits are, in descending order: Canada, the United Kingdom, Germany, Australia and France. The largest percentage increases in U.S. exports were, in descending order: Brazil, the Dominican Republic, Bahamas, Israel and United Arab Emirates. Key elements of growth in the markets showing the largest increases have been changes of law, trade agreements, and reductions of tariffs, as well as increased consumer demand for premium-category spirits.
Whiskey
true
brandy
Brandy
—
Brandy is a spirit produced by distilling wine. Brandy generally contains 35–60% alcohol by volume (70–120 US proof) and is typically taken as an after-dinner drink. Some brandies are aged in wooden casks, some are coloured with caramel colouring to imitate the effect of aging, and some brandies are produced using a combination of both aging and colouring.
In broader sense, the term "brandy" also denotes liquors obtained from distillation of pomace (pomace brandy) or mash or wine of any other fruit (fruit brandy). These products are also named eaux-de-vie.
Varieties of wine brandy can be found across the winemaking world. Among the most renowned are Cognac and Armagnac from southwestern France.
The origins of brandy were clearly tied to the development of distillation. While the process was known in classical times, it wasn't used for significant beverage production until the 15th century.
Initially wine was distilled as a preservation method and as a way to make it easier for merchants to transport. It is also thought that wine was originally distilled to lessen the tax which was assessed by volume. The intent was to add the water removed by distillation back to the brandy shortly before consumption. It was discovered that after having been stored in wooden casks, the resulting product had improved over the original distilled spirit. In addition to removing water, the distillation process led to the formation and decomposition of numerous aromatic compounds, fundamentally altering the composition of the distillate from its source. Non-volatile substances such as pigments, sugars, and salts remained behind in the still. As a result, the taste of the distillate was often quite unlike that of the original source.
As described in the 1728 edition of Cyclopaedia, the following method was used to distill brandy:
A cucurbit was filled half full of the liquor from which brandy was to be drawn and then raised with a little fire until about one sixth part was distilled, or until that which falls into the receiver was entirely flammable. This liquor, distilled only once, was called spirit of wine or brandy. Purified by another distillation (or several more), this was then called spirit of wine rectified. The second distillation was made in balneo mariae and in a glass cucurbit, and the liquor was distilled to about one half the quantity. This was further rectified—as long as the operator thought necessary—to produce brandy.
To shorten these several distillations, which were long and troublesome, a chemical instrument was invented that reduced them to a single distillation. To test the purity of the rectified spirit of wine, a portion was ignited. If the entire contents were consumed by a fire without leaving any impurities behind, then the liquor was good. Another, better test involved putting a little gunpowder in the bottom of the spirit. If the gunpowder could ignite after the spirit was consumed by fire, then the liquor was good.
As most brandies have been distilled from grapes, the regions of the world producing excellent brandies have roughly paralleled those areas producing grapes for viniculture. At the end of the 19th century, the western European markets, including by extension their overseas empires, were dominated by French and Spanish brandies and eastern Europe was dominated by brandies from the Black Sea region, including Bulgaria, the Crimea, and Georgia. In 1884, David Sarajishvili founded his brandy factory in Tbilisi, Georgia, a crossroads for Turkish, Central Asian, and Persian trade routes and a part of the Russian Empire at the time. Armenian and Georgian brandies, called cognacs in the era, were considered some of the best in the world and often beat their French competitors at the International Expositions in Paris and Brussels in the early 1900s.[citation needed] The storehouses of the Romanov Court in St. Petersburg were regarded as the largest collections of cognacs and wines in the world with much of it from the Transcaucasus region of Georgia. During the October Revolution of 1917, upon the storming of the Winter Palace, the Bolshevik Revolution actually paused for a week or so as the participants gorged on the substantial stores of cognac and wines. The Russian market was always a huge brandy-consuming region in which home-grown varieties were common but much of it was imported. The patterns of bottles followed that of the western European norm. Throughout the Soviet era, the production of brandy was a source of pride for the communist regime as they continued to produce some excellent varieties, especially the most famous Jubilee Brandies of 1967, 1977, and 1987.[citation needed] Remaining bottles of these productions are highly sought after, not simply for their quality, but for their historical significance.
Spirit
true
brown-sugar
Brown sugar
—
—
—
—
butter
Butter
—
—
—
—
butterscotch-schnapps
Butterscotch schnapps
—
—
—
—
cachaca
Cachaca
—
Cachaça (Portuguese pronunciation: [kaˈʃasɐ]) is a distilled spirit made from fermented sugarcane juice. Also known as aguardente, pinga, caninha and other names, it is the most popular distilled alcoholic beverage in Brazil. Outside Brazil, cachaça is used almost exclusively as an ingredient in tropical drinks, with the caipirinha being the most famous cocktail.
Sugar production was mostly switched from the Madeira islands to Brazil by the Portuguese in the 16th century. In Madeira, aguardente de cana is made by distilling sugar cane liquors and the pot stills from Madeira were brought to Brazil to make what today is also called cachaça.
The process dates from 1532, when one of the Portuguese colonisers brought the first cuttings of sugar cane to Brazil from Madeira. Cachaça is mostly produced in Brazil, where, according to 2007 figures, 1,500,000,000 litres (396,000,000 US gal; 330,000,000 imp gal) are consumed annually, compared with 15,000,000 litres (3,960,000 US gal; 3,300,000 imp gal) outside the country. It is typically between 38% and 48% alcohol by volume. When homemade, it can be as strong as the distiller wants. Up to six grams per litre of sugar may be added.
Figures from 2003 indicate 1.3 billion litres of cachaça are produced each year; only 1% of this is exported (mainly to Germany).
Cachaça, like rum, has two varieties: unaged (Portuguese: branca, "white" or prata, "silver") and aged (amarela, "yellow" or ouro, "gold"). White cachaça is usually bottled immediately after distillation and tends to be cheaper (some producers age it for up to 12 months in wooden barrels to achieve a smoother blend). It is often used as an ingredient in caipirinha and other beverages. Dark cachaça, usually seen as the "premium" variety, is aged in wood barrels and is meant to be drunk straight (it is usually aged for up to 3 years though some "ultra premium" cachaças have been aged for up to 15 years). Its flavour is influenced by the type of wood the barrel is made from.
There are very important regions in Brazil where fine pot still cachaça is produced such as Chã Grande in Pernambuco state, Salinas in Minas Gerais state, Paraty in Rio de Janeiro state, Monte Alegre do Sul in São Paulo state and Abaíra in Bahia state. Nowadays, producers of cachaça can be found in most Brazilian regions and in 2011 there were over 40,000 of them.
Spirit
true
campari
Campari
—
—
Liquer
true
cantaloupe
Cantaloupe
—
—
Fruit
false
caramel-coloring
Caramel coloring
—
—
—
—
carbonated-soft-drink
Carbonated soft drink
—
—
—
—
carbonated-water
Carbonated Water
—
—
Water
false
cardamom
Cardamom
—
—
—
—
cayenne-pepper
Cayenne pepper
—
—
—
—
celery-salt
Celery salt
—
—
—
—
chambord-raspberry-liqueur
Chambord Raspberry Liqueur
—
Chambord Liqueur (pronounced [ʃɑ̃.bɔʁ]) is a 16.5% abv raspberry liqueur modelled after a liqueur produced in the Loire Valley of France during the late 17th century. The Chambord product brand has been owned and produced by the Brown-Forman Corporation since 2006.
Chambord is made from red and black raspberries, Madagascar vanilla, Moroccan citrus peel, honey and cognac.
The Chambord brand was founded in 1982. The drink was inspired by raspberry liqueur made in the Loire Valley in the late 1600s, said to have been introduced to Louis XIV during one of his visits to the château de Chambord. It was common during that time for liqueurs and cognac to be consumed with elegant meals.
In 2006, the Chambord product brand was acquired by the Brown-Forman Corporation.
Chambord is produced in the Loire Valley from red and black raspberries, Madagascar vanilla, Moroccan citrus peel, honey and cognac. Whole raspberries and blackberries are steeped in French spirits for a period of several weeks to produce a fruit infusion.
After the infusion is extracted, a second set of spirits is added to the fruit and allowed to rest for a few weeks. After this second infusion is drawn off, the remaining fruit is pressed to obtain the natural sugars and juice. The fruit-infused spirits and juices from the final pressing are then combined, and finally, the berry infusion is married with a proprietary blend of cognac, natural vanilla extract, black raspberries, citrus peel, honey, and herbs and spices. The liqueur is 16.5% alcohol by volume.
Common drinks made from Chambord include the Raspberry Margarita, French Manhattan, Butler Miller (Chambord Vodka Gimlet), Kir Impérial (Chambord and champagne), Chambord Daiquiri, Chambord Royal Spritzer, Lemonado (Vodka, lemonade and splash of Chambord), Little Purple Men, The Purple Hooter Shooter, Sour Grapes, Black Opal, Peanut Butter and Jelly (with Frangelico or Castries Peanut Cream), Grape Crush, the "Blood of Christ", Grateful Dead, and the French Martini . The French Martini started the "cocktails as a Martini" craze.
Liqueur
true
champagne
Champagne
13
Champagne (French: [ʃɑ̃.paɲ]) is a sparkling wine and type of alcoholic drink produced from grapes grown in the Champagne region of France following rules that demand, among other things, secondary fermentation of the wine in the bottle to create carbonation, specific vineyard practices, sourcing of grapes exclusively from specific parcels in the Champagne appellation and specific pressing regimes unique to the region.[1] It contains the drug alcohol (also known formally as ethanol), and is used recreationally. Some use the term Champagne as a generic term for sparkling wine, but in many countries, it is illegal to label any product Champagne unless it both comes from the Champagne region and is produced under the rules of the appellation.
The primary grapes used in the production of Champagne are black Pinot noir and Pinot Meunier but also white Chardonnay. Champagne appellation law only allows grapes grown according to appellation rules in specifically designated plots within the appellation to be used in the production of champagne.
Champagne became associated with royalty in the 17th, 18th, and 19th centuries. The leading manufacturers made efforts to associate their Champagnes with nobility and royalty through advertising and packaging, which led to popularity among the emerging middle class.
Wine
true
cherries
Cherries
—
—
—
—
cherry
Cherry
—
—
—
—
cherry-brandy
Cherry Brandy
—
—
Liquer
true
cherry-heering
Cherry Heering
—
—
Liquer
true
cherry-juice
Cherry Juice
—
—
—
false
cherry-liqueur
Cherry liqueur
—
—
—
—
chocolate
Chocolate
—
—
—
false
chocolate-ice-cream
Chocolate Ice-cream
—
—
Cream
false
chocolate-liqueur
Chocolate Liqueur
—
—
Liqueur
true
chocolate-syrup
Chocolate Syrup
—
—
Syrup
false
cider
Cider
4
Cider (/ˈsaɪdər/ SY-dər) is an alcoholic beverage made from the fermented juice of apples.
The juice of any variety of apple can be used to make cider, but cider apples are best. The addition of sugar or extra fruit before a second fermentation increases the ethanol content of the resulting beverage.
Cider is popular in the United Kingdom, especially in the West Country, and widely available. The UK has the world's highest per capita consumption, as well as its largest cider-producing companies. Cider is also popular in other European countries including Ireland, Portugal (mainly in Minho and Madeira), France (in particular Brittany and Normandy), northern Italy (Piedmont and Friuli), and Spain (especially Asturias and the Basque Country). Central Europe also has its own types of cider with Rhineland-Palatinate and Hesse producing a particularly tart version known as Apfelwein.
Cider alcohol content varies from 1.2% ABV to 8.5% or more in traditional English ciders, and 3.5% to 12% in continental ciders. In UK law, it must contain at least 35% apple juice (fresh or from concentrate), although CAMRA says that "real cider" must be at least 90% fresh apple juice. In the US, there is a 50% minimum. In France, cider must be made solely from apples. In 2014, a study found that a pint of mass-market cider contained five teaspoons (20.5 g) of sugar, nearly as much as the WHO recommends as an adult's daily allowance of added sugar, and 5–10 times the amount of sugar in lager or ale.
Perry is a similar product made from fermented pear juice.
The flavour of cider varies. Ciders can be classified from dry to sweet. Their appearance ranges from cloudy with sediment to completely clear, and their colour ranges from almost clear to amber to brown. The variations in clarity and colour are mostly due to filtering between pressing and fermentation. Some apple varieties will produce a clear cider without any need for filtration. Both sparkling and still ciders are made; the sparkling variety is the more common.
Modern, mass-produced ciders closely resemble sparkling wine in appearance. More traditional brands tend to be darker and cloudier. They are often stronger than the mass-produced varieties and taste more strongly of apples. Almost colourless, white cider has the same apple juice content as conventional cider but is harder to create because the cider maker has to blend various apples to create a clearer liquid. White ciders tend to be sweeter and more refreshing. They are typically 7-8 % ABV in strength. Black cider, by contrast, is dry amber premium cider which has an alcohol content of 7-8 % ABV. The descriptor black usually comes after the brand name such as Union Black and Barnstormer Black.
Cider
true
cinnamon
Cinnamon
—
—
—
—
cloves
Cloves
—
—
—
—
club-soda
Club soda
—
—
—
—
coca-cola
Coca-Cola
—
Coca-Cola, or Coke, is a carbonated soft drink[1] produced by The Coca-Cola Company. Originally intended as a patent medicine, it was invented in the late 19th century by John Pemberton and was bought out by businessman Asa Griggs Candler, whose marketing tactics led Coca-Cola to its dominance of the world soft-drink market throughout the 20th century. The drink's name refers to two of its original ingredients, which were kola nuts (a source of caffeine) and coca leaves. The current formula of Coca-Cola remains a trade secret, although a variety of reported recipes and experimental recreations have been published.
The Coca-Cola Company produces concentrate, which is then sold to licensed Coca-Cola bottlers throughout the world. The bottlers, who hold exclusive territory contracts with the company, produce the finished product in cans and bottles from the concentrate, in combination with filtered water and sweeteners. A typical 12-US-fluid-ounce (350 ml) can contains 38 grams (1.3 oz) of sugar (usually in the form of high fructose corn syrup). The bottlers then sell, distribute, and merchandise Coca-Cola to retail stores, restaurants, and vending machines throughout the world. The Coca-Cola Company also sells concentrate for soda fountains of major restaurants and foodservice distributors.
The Coca-Cola Company has on occasion introduced other cola drinks under the Coke name. The most common of these is Diet Coke, along with others including Caffeine-Free Coca-Cola, Diet Coke Caffeine-Free, Coca-Cola Cherry, Coca-Cola Zero, Coca-Cola Vanilla, and special versions with lemon, lime, and coffee. Based on Interbrand's "best global brand" study of 2015, Coca-Cola was the world's third most valuable brand, after Apple and Google. In 2013, Coke products were sold in over 200 countries worldwide, with consumers downing more than 1.8 billion company beverage servings each day.
Soft Drink
false
cocoa-powder
Cocoa Powder
—
—
—
false
coconut-liqueur
Coconut Liqueur
—
—
Liqueur
true
coconut-milk
Coconut milk
—
—
—
—
coconut-rum
Coconut Rum
—
—
Rum
true
coconut-syrup
Coconut syrup
—
—
—
—
coffee
Coffee
—
Coffee is a brewed drink prepared from roasted coffee beans, which are the seeds of berries from the Coffea plant. The genus Coffea is native to tropical Africa (specifically having its origin in Ethiopia and Sudan) and Madagascar, the Comoros, Mauritius, and Réunion in the Indian Ocean. The plant was exported from Africa to countries around the world and coffee plants are now cultivated in over 70 countries, primarily in the equatorial regions of the Americas, Southeast Asia, India, and Africa. The two most commonly grown are the highly regarded arabica, and the less sophisticated but stronger and more hardy robusta. Once ripe, coffee berries are picked, processed, and dried. Dried coffee seeds (referred to as beans) are roasted to varying degrees, depending on the desired flavor. Roasted beans are ground and brewed with near-boiling water to produce coffee as a beverage.
Coffee is slightly acidic and can have a stimulating effect on humans because of its caffeine content. Coffee is one of the most popular drinks in the world. It can be prepared and presented in a variety of ways (e.g., espresso, French press, cafe latte, etc.). It is usually served hot, although iced coffee is also served. Clinical studies indicate that moderate coffee consumption is benign or mildly beneficial in healthy adults, with continuing research on whether long-term consumption inhibits cognitive decline during aging or lowers the risk of some forms of cancer.
The earliest credible evidence of coffee-drinking appears in the middle of the 15th century in the Sufi shrines of Yemen. It was here in Arabia that coffee seeds were first roasted and brewed in a similar way to how it is now prepared. Coffee seeds were first exported from East Africa to Yemen, as the coffea arabica plant is thought to have been indigenous to the former. Yemeni traders took coffee back to their homeland and began to cultivate the seed. By the 16th century, it had reached Persia, Turkey, and North Africa. From there, it spread to Europe and the rest of the world.
Coffee is a major export commodity: it is the top agricultural export for numerous countries and is among the world's largest legal agricultural exports. It is one of the most valuable commodities exported by developing countries. Green (unroasted) coffee is one of the most traded agricultural commodities in the world. Some controversy is associated with coffee cultivation and the way developed countries trade with developing nations and the impact of its cultivation on the environment, in regards to clearing of land for coffee-growing and water use. Consequently, the markets for fair trade coffee and organic coffee are expanding.
Coffee
false
coffee-brandy
Coffee Brandy
—
—
Brandy
true
coffee-liqueur
Coffee Liqueur
—
—
Liqueur
true
cognac
Cognac
—
Cognac (/ˈkɒnjæk/ KON-yak or /ˈkoʊnjæk/ KOHN-yak; French pronunciation: [kɔ.ɲak]) is a variety of brandy named after the town of Cognac, France. It is produced in the surrounding wine-growing region in the departments of Charente and Charente-Maritime.
Cognac production falls under French Appellation d'origine contrôlée designation, with production methods and naming required to meet certain legal requirements. Among the specified grapes Ugni blanc, known locally as Saint-Emilion, is most widely used. The brandy must be twice distilled in copper pot stills and aged at least two years in French oak barrels from Limousin or Tronçais. Cognac matures in the same way as whiskies and wine barrel age, and most cognacs spend considerably longer "on the wood" than the minimum legal requirement.
Cognac is a type of brandy and, after the distillation and during the aging process, is also called eau de vie. It is produced by doubly distilling white wines produced in any of the designated growing regions.
Brandy
true
cointreau
Cointreau
40
Cointreau is an orange-flavoured triple sec liqueur produced in Saint-Barthélemy-d'Anjou, France. It is consumed as an apéritif and digestif, and is a component of several well-known cocktails. It was originally called Curaçao Blanco Triple Sec.
Liqueur
true
condensed-milk
Condensed milk
—
—
—
—
coriander
Coriander
—
—
—
—
corn-syrup
Corn syrup
—
—
—
—
corona
Corona
4
Corona is a brand of beer produced by Mexican brewery Cervecería Modelo and owned by Belgian company AB InBev. It is the top-selling brand of imported beer in the United States. It is often served with a wedge of lime or lemon in the neck of the bottle to add tartness and flavor.
Beer
true
cranberries
Cranberries
—
—
Fruit
false
cranberry-juice
Cranberry Juice
—
Cranberry juice is the juice of the cranberry. The term, used on its own, usually refers to a sweetened version.
A cup of standard 100% cranberry juice, amounting to 248 grams or 8 ounces, is a rich source of antioxidants, vitamin C and salicylic acid. It also supplies calcium, magnesium, manganese, phosphorus, and potassium minerals. Cranberry juice is classified as an acidic drink with a typical pH between 2.3 and 2.5.
In 2010 a study conducted by the Worcester Polytechnic Institute in Massachusetts found that the ingredients in cranberry juice limit the ability of E. coli bacteria (the main cause of UTIs) to cling to other bacteria. Without other bacteria, E. coli's ability to grow and reproduce is limited. The researchers concluded that cranberry juice helps prevent UTIs, but stopped short of saying the juice cures them. According to WebMD, which reported on the study, study researcher Terri Anne Camesano said people should not self-treat urinary tract infections, and anyone who suspects they have an infection should see a doctor, but drinking cranberry juice may be an easy, inexpensive way to help keep E. coli at bay.
There is some evidence that although long-term use of cranberry juice can help prevent symptomatic urinary tract infections, people do not persist in taking it over long periods.[4] There is no significant difference between cranberry juices and capsules. It is thought to prevent adhesion of bacteria such as E. coli to the urinary tract, by inducing changes to their fimbriae.
The proanthocyanidins found in cranberry juice can prevent bacteria from adhering to the epithelial tissue that line many interior parts of the human body. These adhering bacteria can cause breakdown and inflammation of the epithelial lining of the urinary tract, leading to urinary tract infections.