Cognac (/?k?nj?k/ KON-yak or /?ko?nj?k/ KOHN-yak ; French pronunciation: [k?.?ak]), named after the town of Cognac, France, is a variety of brandy. It is produced in the wine-growing region surrounding the town from which it takes its name, in the French Departements of Charente and Charente-Maritime.
For a brandy to bear the name Cognac, an Appellation d'origine contrôlée, its production methods must meet certain legal requirements. In particular, it must be made from specified grapes (see below), of which Ugni blanc, known locally as Saint-Emilion, is the one 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 when aged in barrels, and most cognacs are aged considerably longer than the minimum legal requirement.
Bourbon whiskey /b??rb?n/ is a type of American whiskey: a barrel-aged distilled spirit made primarily from corn. The name is ultimately derived from the French Bourbon dynasty, although it is disputed whether Bourbon County in Kentucky or Bourbon Street in New Orleans inspired the whiskey's name. 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.
Vodka (Polish: wódka [?vutka], Russian: ????? [?votk?]) is a distilled beverage composed primarily of water and ethanol, sometimes with traces of impurities and flavorings. Traditionally, vodka is made by the distillation of fermented cereal grains or potatoes, though some modern brands use other substances, such as fruits or sugar.
Since the 1890s, the standard Polish, Russian, Belarusian, Ukrainian, Estonian, Latvian, Lithuanian and Czech vodkas are 40% alcohol by volume ABV (80 US proof), a percentage that is widely misattributed to Dmitri Mendeleev. The European Union has established a minimum of 37.5% ABV for any "European vodka" to be named as such. Products sold as "vodka" in the United States must have a minimum alcohol content of 40%. Even with these loose restrictions, most vodka sold contains 40% ABV. For homemade vodkas and distilled beverages referred to as "moonshine", see moonshine by country.
Vodka is traditionally drunk neat (not mixed with any water, ice, or other mixer), though it is often served chilled in the vodka belt countries (Belarus, Estonia, Finland, Iceland, Latvia, Lithuania, Norway, Poland, Russia, Sweden, Ukraine). It is also commonly used in cocktails and mixed drinks, such as the vodka martini, Cosmopolitan, vodka tonic, Screwdriver, Greyhound, Black or White Russian, Moscow Mule, and Bloody Mary.
Liqueurs are alcoholic beverages that are bottled with added sugar and have added flavors that are usually derived from fruits, herbs, or nuts. Liqueurs are distinct from eaux-de-vie, fruit brandy, and flavored liquors, which contain no added sugar. Most liqueurs range between 15% and 55% alcohol by volume.
Orange juice is the liquid extract of the fruit of the orange tree, made by squeezing the fresh orange. Some commercial orange juice with a long shelf life are made by drying and later re-hydrating the juice, or by concentrating the juice and later adding water to the concentrate. Others are made by pasteurizing the juice and removing oxygen from it, necessitating the later addition of a flavor pack, generally made from orange products. It is known for its health benefits, particularly its high concentration of vitamin C. It comes in several different varieties, including blood orange. In American English, the beverage name may be abbreviated as "OJ".
Juice is a liquid (drink) that is naturally contained in fruit and vegetables. It can also refer to liquids that are flavored with these or other biological food sources such as meat and seafood. It is commonly consumed as a beverage or used as an ingredient or flavoring in foods or other beverages. Juice emerged as a popular beverage choice after the development of pasteurization methods allowed for its preservation without fermentation.[1] The Food and Agriculture Organization of the United Nations (FAO) estimated the total world production of citrus fruit juices to be 12,840,318 tonnes in 2012.[2] The biggest fruit juice consumers are German : 39.6 liters consumed annually per person. They are followed by the US, which annually consume 33 liters.
In cooking, a syrup or sirup (from Arabic: ??????; shar?b, beverage, wine, via Latin: sirupus)[1] is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit crystals. Its consistency is similar to that of molasses. The viscosity arises from the multiple hydrogen bonds between the dissolved sugar, which has many hydroxyl (OH) groups, and the water.
Syrups can be made by dissolving sugar in water or by reducing naturally sweet juices such as cane juice, sorghum juice, or maple sap. Corn syrup is made from corn starch using an enzymatic process that converts it to sugars.
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