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Similar to the Greek ouzo, rakı is an aniseed drink that is the almost-official beverage of Turkey. Does it matter who made it first?Īniseed drinks are popular in the Mediterranean and Middle East. What results is a clear spirit that, according to its aficionados, captures the natural essence of the locally cultivated grapes. In addition, Peruvian pisco must be distilled only once and cannot be diluted by water or other ingredients. However, although some Chilean piscos are aged in wood as cognac is, most piscos-including all Peruvian varieties, by law-are stored in neutral vessels such as glass or stainless steel. What’s all the fuss about? Like French cognac, pisco is a brandy distilled from wine (which has been produced in South America since the Spanish arrived there in the 16th century). And, while each country imports pisco produced across the border, neither allows it to be labeled pisco. Both sides, claiming the spirit as their own, have adopted the frothy pisco sour cocktail as the national drink. While this spirit is often served cold, some drinkers prefer aged aquavit at room temperature to taste its more-nuanced flavors.įor centuries, the neighboring countries of Peru and Chile have been embroiled in a debate over which is the true birthplace of pisco. Like gin and vodka, most aquavits aren’t aged, which gives them great market potential in the U.S. Finnish aquavit is less savory since it generally has a cinnamon-forward flavor. Sweden produces the most aquavit, although Norway and Denmark are also known for their versions. Aquavits with dill, cardamom, aniseed, fennel, or citrus peel are also produced. Many flavors can be integrated into this unaged liquor, but caraway and cumin are the most popular. Its name comes from the Latin aqua vitae, or “water of life,” which is a pretty common name for liquors: the name whiskey comes from the Celtic usquebaugh, a version of this Latin phrase, and in French eau de vie refers to a clear brandy distilled from fermented fruit juice. Like the former, it’s distilled from fermented potato or grain mash, yet it is dominated and judged by its botanical flavor nature, à la gin. The Scandinavian liquor aquavit has the best qualities of vodka and gin.
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Although its techniques have changed, the company is still in business today. In 1698 a New Jersey resident named William Laird began producing his own applejack, which won widespread favor (even George Washington asked for the recipe), and Laird & Company subsequently became the first licensed commercial distillery in the United States. Beginning in the 17th century, American colonists learned to increase the potency of their homemade hard apple cider by allowing it to freeze outside and then separating the liquid from the ice-a process called “jacking.” The resulting “applejack” was essentially a type of apple brandy, a less-refined and sweeter version of French calvados. Congress as a “distinctive product of the United States.” Even older than bourbon, however, is applejack. The corn-based whiskey has been made in the United States since the 18th century, and it’s even been recognized by the U.S. The most iconic American distilled spirit, surely, is bourbon. SpaceNext50 Britannica presents SpaceNext50, From the race to the Moon to space stewardship, we explore a wide range of subjects that feed our curiosity about space!.Learn about the major environmental problems facing our planet and what can be done about them! Saving Earth Britannica Presents Earth’s To-Do List for the 21st Century.Britannica Beyond We’ve created a new place where questions are at the center of learning.100 Women Britannica celebrates the centennial of the Nineteenth Amendment, highlighting suffragists and history-making politicians.
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