TOC/TXT/PIXD-Ch.2.1

ss.2.1.8-Scotch

Scotch whisky, often simply called Scotch, is malt whisky or grain whisky made in Scotland. Scotch whisky must be made in a manner specified by law.[1] All Scotch whisky was originally made from malted barley.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.[1][3]

ss.2.1.2-Gin

is a spirit which derives its predominant flavour from juniper berries (Juniperus communis). From its earliest origins in the Middle Ages, gin has evolved over the course of a millennium from a herbal medicine to an object of commerce in the spirits industry. Gin was developed on the basis of the older Jenever, and became popular in Great Britain when William of Orange, leader of the Dutch Republic, occupied the English and Scottish thrones with his wife Mary. Gin is one of the broadest categories of spirits, represented by products of various origins, styles, and flavour profiles that all revolve around juniper as a common ingredient.

Ch.2.1-Alcohol-Liquors-ToC S.2.1 (ss.2.1.1-ss.2.1.4)

ss.2.1.1-Vodka * Standard * Flavored ss.2.1.2-Gin ss.2.1.3-Rum * Light * Dark * Anejo * Flavored ss.2.1.4-Tequila * Blanco * Gold * Reposado * Anejo ss.2.1.5-Flavored Liqueurs * Berry * Chocolate, Coffee, Cream * Creme de * Flower * Fruit * Nut ss.2.1.6-Whiskey * Canadian * American ss.2.1.7-Bourbon ss.2.1.8-Scotch ss.2.1.9-Brandy ss.2.1.10-Cognac

ss.2.1.9-Brandy

(from brandywine, derived from Dutch brandewijn, "gebrande wijn" "burned wine"[1]) 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).[2][3] 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.

ss.2.1.5-Flavored Liqueurs (W6: nut)

* Amaretto (almonds, or the almond-like kernels from apricots, peaches, cherries, or similar stone fruits) * Bellota (acorns) * Disaronno (almonds) * Dumante (pistachio) * Dwersteg's Organic Amaretto Liqueur(organic liqueur with distillate from almond kernels) * Frangelico (hazelnuts and herbs) * Kahana Royale (macadamia nut) * Nocello (walnut and hazelnut) * Nocino (unripe green walnuts) * Castries Peanut Rum Creme (peanut) * Peanut liqueur * Peanut Lolita (peanut) * Pochteca Almond Liqueur * Ratafia (brandy flavored with almonds, fruit, or fruit kernels—also a flavored biscuit) * Rivulet (Pecan)

ss.2.1.5-Flavored Liqueurs

* Berry * Chocolate * Coffee * Cream * Creme de * Flower * Fruit * Nut

ss.2.1.3-Rum

* Dark * Light * Aged (151) * Flavored 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. Rum can be referred to in Spanish by descriptors such as ron viejo ("old rum") and ron añejo ("aged rum"). The majority of the world's rum production occurs in the Caribbean and Latin America. Rum is also produced in Austria, Spain, Australia, New Zealand, Fiji, Mexico, Hawaii, the Philippines, India, 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 individually (i.e., "straight" or "neat") or used for cooking, but are now commonly consumed with mixers. Premium rums are also available, made to be consumed either straight or iced.

ss.2.1.5-Flavored Liqueurs (W1: Berry)

* Pochteca Blackberry Liqueur * 99 Berries * Afinată (bilberry) * Arrabidine * Chambord (raspberry) * Crème de cassis (blackcurrant) * FAIR. Goji Liqueur * Guavaberry (guavaberry) * Hideous (potato neutral spirit, with added natural flavors derived from berries grown in the state of Washington [including raspberries and other berries] and citrus fruits) * Lakka (cloudberry) * Lillehammer (lingonberry) * Żurawinówka (cranberry) * Murtado (ugniberry) * Polar Cranberry * Prunelle (sloe) * Razzmatazz (raspberry) * Sloe gin (sloe) * VeeV (açaí) * Whidbeys (loganberry) * XUXU (strawberry)

ss.2.1.5-Flavored Liqueurs (W5: fruit)

99 bananas(banana-flavored schnapps that is 99-proof) * Amabilli(banana) * Amarula—African liqueur (marula fruit) * Aurum (rum, tea, and tangerines) * Bajtra—Maltese liqueur (prickly pear) * Cherry Heering(cherry) * Cosa Gialla(citrus fruits)[citation needed] * Cointreau (orange) * Combier (orange) * Cuarenta Y Tres/Licor 43 (citrus, vanilla) * Curaçao (bitter orange) * Damson gin (damson) * DeKuyper Pomegranate (pomegranate) * Destinee (tropical fruit) * Dwersteg's Organic Orange Liqueur * Espiritu del Ecuador (20 Ecuadoran fruits, including peach, chocolate, cherry, and almond) * Fruko-Schulz (Mango Liqueur) * Ginjinha (cherry) * Grand Marnier (orange) * GranGala (orange) * Grapèro (pink grapefruit) * Guignolet (wild cherry) * Hare Vişne (sour cherry) * Hesperidina (bitter orange) with mint and other herbs * Hideous (potato neutral spirit, with added natural flavors derived from berries grown in the state of Washington [including raspberries and other berries] and citrus fruits) * Hpnotiq (tropical fruit) * Jabuticaba liqueur * KeKe Beach (lime cream) * Kruškovac (pear) * Kwai Feh (lychee) * Lichido (vodka, cognac, lychee and guava essences, and white peach juice) * Limoncello (lemon liqueur) * Ly Shan (lychee) * Mandarine Napoleon (mandarin) * Manzana verde (green apple) * Maraschino (cherry) * Medronho (strawberry tree/arbutus) * Midori (melon) * NUVO (fruit nectars and sparkling chardonnay and pinot noir wines) * Noyau de Poissy (apricot) * PAMA (pomegranate) * Passoã (passion fruit; also comes in mango, pineapple, and coconut flavors) * Pisang Ambon (banana) * Pochteca Lime Liqueur * Pochteca Mango Liqueur * Pochteca Pomegranate Liqueur * Pucker (apple) * Rhythm * TY KU (yuzu, honeydew, mangosteen,ginseng, green tea, goji berry) * Triple sec (orange) * Umeshu * Van der Hum (tangerines, herbs, spices, seeds and barks) * Vișinată (sour cherry) * Vok Banana Liqueur * Vok Melon Liqueur * Wiśniówka (cherry) * X-Rated Fusion Liqueur (blood orange,mango and passion fruit)

ss.2.1.5-Flavored Liqueurs (W2: Chocolate, Coffee, Cream)

Allen's Coffee Brandy * Arakú * Aruba Arehucas * Bahia Coffee Liqueur * Bicabagaço - Coffee Liqueur and Pomace Brandy * Bols Coffee Liqueur * Café Aztec * Café Britt Coffee Liqueur * Café Oriental * Café Marakesh * Café Rica * Caffè Borghetti * Coloma * Copa De Oro * DARK, American-made, all natural coffee liqueur from Prairie Wolf Spirits Distillery * Duchalet Café Liqueur * Dwersteg's Organic Coffee Liqueur * Espresso Bohême * The Evil Monk[1] * FAIR. Café Liqueur * Fruko-Schulz Coffee Liqueur * Galliano Ristretto * illy Espresso Liqueur * Jamaica Blue Mountain Mist from J. Wray & Nephew * Kahlúa * Kaloré * Kamora * Kapali * Keuck Türkisch Mokka * Kona Gold * Kosaken Kaffee * De Kuyper Crème de Café * Lauterer Luft * Leroux Coffee-Flavored Brandy. * Mokatika * Mr. Boston Coffee-Flavored Brandy. * Onyx Liqueur * Patron XO CAFE * Pochteca Coffee Liqueur * Sabra * Sabroso * Sheridan's * Starbucks Coffee Liqueur * St. George Spirits NOLA Coffee Liqueur * Tia Maria * Toussaint Coffee Liqueur * Vibe Robusta Coffee Liqueur * Vok Coffee Liqueur * Walders Scotch and Coffee Creamy Liqueur

ss.2.1.7-Bourbon

Bourbon whiskey 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.[1] Bourbon has been distilled since the 18th century

ss.2.1.5-Flavored Liqueurs (W4: flower)

Bulgarian rose liqueur—from theValley of the Roses * Crème de Rose (rose) * Crème de violette(violet) * Crème Yvette(violet, vanilla) * Fior d'Alpi(alpine flowers, herbs) * Hpnotiq Harmonie (violet, lavender, berries) * Lavender Liqueur(lavender) * Liqueur de Rose (rose) * Meikueilu Chiew (Mey Kwei Loo Liqueur) (rose) * My Rose (rose, with a whole rose in the bottle) (Christian di Marco My Rose Liqueur) * Rosolio (rose) * St-Germain (elderflower) * Shan Hibiscus (hibiscus, coconut) * Shan Lotus (lotus, passion fruit) * Shan Rose (rose, lychee) * Xaica (Hibiscus)

s.2.1.10-Cognac

Cognac (/ˈkɒnjæk/ kon-yak ; French pronunciation: ​[kɔ.ɲak]), named after the town of Cognac in 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.[2] 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.

ss.2.1.5-Flavored Liqueurs (W3: Creme de)

Crème de banane * Crème de cacao * Crème de cassis * Crème de Cerise * Crema di Fragole * Crème de menthe * Crème de mûre * Crème de Noyaux * Crème de Rose * Creme de violette * Parfait d'Amour

ss.2.1.1-Vodka

Types * Standard * Flavored Vodka (Polish: wódka [ˈvutka], Russian: водка [ˈvotkə]) 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, Ukrainian, Estonian, Latvian, Lithuanian and Czech vodkas are 40% alcohol by volume ABV (80 proof), a percentage that is widely misattributed to Dmitri Mendeleev.[1][2] The European Union has established a minimum of 37.5% ABV for any "European vodka" to be named as such.[3][4] Products sold as "vodka" in the United States must have a minimum alcohol content of 40%.[5] 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 of Eastern Europe and around the Baltic Sea. It is also commonly used in cocktails and mixed drinks, such as the vodka martini, vodka tonic, Screwdriver, Greyhound, Black or White Russian, Bloody Mary, and Sex on the Beach.

ss.2.1.4-Tequila

Types * Blanco * Gold * Reposado * Anejo Tequila (Spanish About this sound [teˈkila] (help·info)) is a regional specific name for a distilled beverage made from the blue agave plant, primarily in the area surrounding the city of Tequila, 65 km (40 mi) northwest of Guadalajara, and in the highlands (Los Altos) of the north western Mexican state of Jalisco. Although tequila is a kind of mezcal, modern tequila differs somewhat in the method of its production, in the use of only blue agave plants, as well as in its regional specificity. The red volcanic soil in the surrounding region is particularly well suited to the growing of the blue agave, and more than 300 million of the plants are harvested there each year.[1] Agave tequila grows differently depending on the region. Blue agaves grown in the highlands region are larger in size and sweeter in aroma and taste. Agaves harvested in the lowlands, on the other hand, have a more herbaceous fragrance and flavor. Tequila is most often made at a 38-40% alcohol content (76-80 U.S. proof), but can be produced between 31 and 55% alcohol content (62 and 110 U.S. proof).

ss.2.1.6-Whiskey

Types * Canadian * American Whisky or whiskey[1] is a type of distilled alcoholic beverage made from fermented grain mash. Various grains (which may be malted) are used for different varieties, including barley, corn (maize), rye, and wheat. Whisky is typically aged in wooden casks, generally made of charred white oak. Whisky is a strictly regulated spirit worldwide with many classes and types. The typical unifying characteristics of the different classes and types are the fermentation of grains, distillation, and aging in wooden barrels.