Spirits and Liqueurs

Spirits are drinks which have been produced by concentrating the alcohol present in a fermented liquid by distillation. They are normally sold at between 37% and 43% alcohol (by volume), compared to around 12% for most table wines. A liqueur is a spirit which has been both sweetened and flavored. Originally used as medicines, most liqueurs are now used in cocktails.

Any sugar-based liquid can be fermented, so the base for spirits can be fruit, grain or vegetable. With grain spirits, the initial fermentation may only take place after the starch that is naturally present has been converted into sugar. Some spirits can only be made from one particular material; brandy, for example, can only be made from grapes. Others, such as vodka, can be made from a range of raw materials: grain in western Europe, sugarcane in the West Indies and potatoes in eastern Europe.

Cognac

The Cognac region lies just north of Bordeaux and is the third largest vineyard area in France. The vines are cultivated by a number of small growers who sell their produce to the distilling firms. The ideal wine for distillation should be high in acidity, so the dominant grapes grown in the area tend to produce wines that, by themselves, would not be agreeable to drink. There are eight varieties permitted, but the three most important are Ugni Blanc (considered the most suitable and known locally as Saint Emilion), Folle Blanche and Colombard.

The Cognac region is divided into six districts: Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bons Bois and Bois Ordinaires (sometimes called Bois Communs). Chalky soils are particularly important, the chalkier the soil the more suitable the wine for brandy production. After distillation, the spirit is aged for a minimum of two years, usually much longer, in oak casks. During ageing, the individual Cognacs are regularly blended so as to achieve the continuity required for the big brands. The color may also be adjusted by adding a small amount of caramel.

Armagnac

The second grape spirit of France is Armagnac, which is produced to the south-east of Bordeaux. Armagnac claims to be older than Cognac – having been first produced by the Moors in the 12th century. The Armagnac vineyards are split into three areas. The finest is the Bas Armagnac, where wines are low in alcohol and high in acidity, making the best spirit. They are often bottled and sold under single domain names with a vintage. The area of Tenareze has a more chalky soil, which produces wines that make full-flavored brandies. Finally, there is the Haut-Armagnac with its chalky soil, which produces poorer-quality wines for distillation.

The grape varieties used are Ugni Blanc, Picpoule (Folle Blanche), Colombard, Blanquette and Baco Blanc 22A (known locally as Piquepouls de Pays). The latter is the only hybrid vine permitted in the AC structure of France. Armagnac has been described as a more 'rustic' spirit than Cognac. Because of the nature of is distillation and the casks in which it is aged, it tends to be much softer and rounder, particularly with age, and has a fuller flavor.

Other Grape Spirits

There are a number of other grape spirits:

• French Grape Brandy is produced in a number of small, government-controlled distilleries. The grapes do not always come from France and although the brandy is labeled in the same way as Cognac or Armagnac, it has little resemblance to either.
• Marc, the residue of skins and stalks from the wine press, is distilled in a number of French regions – particularly Champagne and Burgundy where it is used to produce Eau-de-vie-de-marc.
• Spain has two regions with controlled brandy production: Jerez and Penedes.
• Italy produces a great deal of brandy, often from the Trebbiano (Ugni Blanc) grape. It is generally lighter in style than Cognac and Armagnac.
• More famous is Grappa, the local Italian spirit made from Marc.
• In South America, Piscos is widely produced. Peru's version, made from the Quebranta grape, is reputed to be the best.
• The world's biggest-selling brandy brand, Presidente, is produced in Mexico.

Calvados

Calvados is the best known of the apple spirits (not dissimilar to applejack in North America). It comes from Normandy and Brittany, and, in total, there are 11 different regional Calvados appellations. The best comes from the Vallee d'Auge, just east of Caen, where it is distilled twice in copper stills and aged for at least two years.

Fruit Eau-de-Vie

Fruit Eaux-de-Vie are the result of distilling fermented fruit, which is then aged, generally in glass. The spirits generally have no color and are usually served very cold to accentuate the fruit flavor. Such spirits are made widely in Europe, the finest of which are considered to come from Alsace in France and the Black Forest in Germany. Examples of the most popular are: Slivovitz (from Bosnia), Poire William (made from pears) and Zwetschgen (made from blue plums).

Scotch Whisky

By far the most important grain spirit is whisky (also spelled whiskey), which was probably first distilled by Irish monks in the 15th century. The main difference between Scotch and other whiskies is that while the majority of whiskies are the product of a single distillery, Scotch whisky has generally been the result of blending the products of a number of distilleries together. There are two types of whisky used in the blend: malt whiskies and grain whiskies.

Single malt is the original Scotch whisky, produced from barley and distilled in a pot still. There are four types, which depend on the location of the distillery:

• Highland. This region accounts for the majority of distilleries and produces the most delicately flavored malts. The finest area is Speyside, with some of the best distilleries adding Glenlivet to their name. More individual malt whiskies come from the islands, particularly Orkney.
• Islay. The distilleries on this island off the west coast produce the most fully flavored and peaty malts, often with hints of iodine and tar.
• Campbeltown. Traditionally smoky in style. However, there are few distilleries left here now.
• Lowlands. South of the Greenock/Dundee line. These are the lightest of all malts and are largely used in blends.

Grain whisky is made in a patent, rather than pot, still. The raw material used is mainly maize, which is ground to form a flour and then cooked under steam pressure to release the starch. Grain whisky is distilled to a higher degree of purity than malt whisky and the resultant spirit is generally less flavored and matures more rapidly.

As well as Scotland, other countries also produce whisky. They include: Irish Whiskey, with the majority of production taking place in County Cork; Bourbon Whiskey from the US (originally from Bourbon County, Kentucky, although it may now be produced anywhere in the US); and Rye Whiskeys from the US (although they may also be made in Canada).

Vodka

Vodka is a neutral spirit originating from the Baltic countries. It can be distilled from a variety of raw materials and is mainly consumed as an alcoholic vehicle for whatever it is mixed with. In Russia and Poland, vodkas flavored with herbs and spices are popular.

Rum

Rum is one of the most widely distilled spirits in the world, as it is produced wherever sugar cane is grown. It can be made either from the fermented juice of the sugar cane, or from fermented molasses. Both pot and patent stills are used; as a result, a wide variety of flavors is available, ranging from the neutral white rums of Puerto Rico and Cuba, to the full-bodied Wedderburn rums of Jamaica.

Tequila

Tequila is distilled from the sap of the agave, a cactus which grows in Mexico.

Gin

Gin differs from the spirits mentioned above, as it is compounded rather than distilled. This means that a base neutral spirit is taken and then redistilled, with a number of flavoring agents (known as botanicals) added. The most important of these is juniper, however coriander, angelica, and orange and lemon peel are also common.

Schnapps

Schnapps is the national drink of many northern European countries. It can be distilled from grain or potatoes and is then flavored with caraway or aniseed. Akvavit is the Scandinavian form of schnapps.

Liqueurs

A liqueur is a spirit which has been both sweetened and flavored, and falls into four categories:

• Fruit liqueurs: blackcurrant (Creme de Cassis), sloe (Sloe Gin), apricot (Apricot Brandy), orange (Curacao, Cointreau, Grand Marnier), peach (Southern Comfort)
• Herb liqueurs: multi-herb (Galliano, Benedictine, Chartreuse, Drambuie), mint (Creme de Menthe), seed (Kimmel)
• Bean or kernel liqueurs: coffee (Tia Maria, Kahlua), chocolate (Creme de Cacao), nuts (Amaretto, Malibu)
• Dairy liqueurs: egg (Advocaat), cream (Bailey's Irish Cream).