Spirits and Liqueurs

Discussion in 'Food & Drink' started by magan, Jun 3, 2005.

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  1. magan

    magan Well-Known Member

    The best known Czech herbal liqueur is called BECHEROVKA. Jan Becher produced his healing liqueur like an alchemist, weighing each individual ingredient on apothecary scales and blending his mixture in wrought bowls. Even today the production has not completely lost its magical and mysterious charm, not least because there are only two people alive in the world who know the recipe for preparing the mixture of herbs!

    FERNET STOCK is another herbal liqueur. It is based on 14 herbs, literally imported from all over the world. Only two are grown in the Czech Republic, the rest must be brought in from the Pyrenees, the Atlas mountain range, Cameroon, Pakistan and Indonesia. We can divulge that Fernet Stock contains bitter spices, quinine and orange peel, wormwood tops, Roman camomile and the tops of chubet Benedict. The quality of the herbs is the crucial factor in the production of Fernet Stock. For example, it takes the bitter spices seven to ten years before they attain the necessary size and, more importantly, the right taste.

    Fruit spirits are distinguished by the typical characteristics of their ingredients, aroma and taste. Fruit spirits are produced exclusively from fruit, without any chemical additions, which guarantees their quality and is the reason why they are such a highly demanded and valued product. We can categorise Moravian slivovice in this way. It is a spirit made from a special kind of plum, which only grows in Moravia. The smoothest "Valasska Borovicka" is distilled in Moravia in Valassko (Beskydy). Local highlanders have been distilling this excellent spirit from mountain juniper berries for many centuries
  2. Halef

    Halef Well-Known Member

    There are two identical "Spirits and Liquers" topics, so I have locked this one. Please post replies in the other one
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