Metabolomics Approach for Authentication of Pisco and Detection
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Mezcal Tequila Agave Flights Whisk(E)
MEZCAL TEQUILA AGAVE FLIGHTS some items are limited and may not be available served with sangrita ALIPUS Cabeza Blanco $11 LOS ALTOS OLMECA THE SHOWDOWN $30 Santa Ana del Rio $12 Blanco $10 three different blanco tequilas San Andres $12 CASA NOBLE Reposado $11 San Juan del Rio $12 Blanco $14 SPY VS SPY $32 San Luis del Rio $12 Reposado $15 MILAGRO three different reposado tequilas San Miguel de Sola $14 Añejo $16 Select Barrel Blanco $17 DEL MAGUEY Casa Pacific Reposado $8 Select Barrel Reposado $20 Chichicapa $15 Select Barrel Añejo $30 BETTER WITH AGE $40 Minero $15 CELESTIAL three different añejo tequilas Pechuga $40 Blanco $12 PARTIDA San Luis Del Rio $15 Reposado $13 Blanco $11 Santa Domingo $15 Añejo $15 AVIACION $50 Tobala $25 Reposado $13 three premium aged tequilas Vida $9 CENTINELA Añejo $14 Blanco $12 DEL MAGUEY VINO DE MEZCAL Patron Roca Silver $17 CARLOS’S WAY $35 Reposado $13 Arroqueno $25 Pueblo Viejo Blanco $8 three tequilas from acclaimed distiller Añejo $15 Barril $25 Carlos Camarena Espadin Especial $25 Chamucos Reposado $14 SIETE LEGUAS Madrecuixe $25 Corralejo Reposado $10 Blanco $10 THE BASICS $25 San Luis Del Rio Azul $25 Reposado $11 DON JULIO a light introduction to mezcal San Jose Rio Minas $25 Añejo $12 Wild Papalome $25 1942 Añejo $30 Wild Tepextate $25 Blanco $13 ESPADIN AGAVE $30 Reposado $14 SUERTE EL JOLGORIO the most commonly used agave for mezcal Añejo $18 Blanco $10 Barril $30 Real Extra Añejo · 100 Reposado $11 Cuixe $25 Añejo $12 Espadin $20 TOBALA AGAVE $40 EXPRESSIONES DEL CORAZON a wild agave typically -
Signature Cocktails
Signature cocktails Smash it up | $11 Fell on Black Days | $10 Here we’ve taken two of our favorite summer drinks and smashed them If you are a fan of black tea, this is the drink for you. Black tea infused into 1. Basil from a bourbon smash along with cachaca from the bourbon coupled with spicy ginger beer and hints of pastis combine caipirina mixed with a strawberry & lime shrub will give a new flavor for the perfect combination on hot days. This dry cocktail will make to this tart classic. Order when you hear The Damned track for half you want to drink more and is a perfect start to any meal Served on INGREDIENTS INGREDIENTS Avua Amburana, Rittenhouse Rye, Strawberry/Lime Shrub, Basil, Lime, Black Tea Infused Old Forester, Contratto Rosso, Lime, Ginger Beer, Basil Simple Syrup Demarara, Henri Bardouin Pastis Perfect (Manhattan) Day | $19 The Red Right Hand | $10 This cocktail is about three things: cherry, oak & smoke. Woodford Reserve Double Oaked along with house smoked cherry vermouth This cocktail is the difintion of a patio pounder, if we had a patio, that & cherry liqueur to deliver an awesome twist on the classic. Served is. Lavender and hibiscus are the stars of this drink with a hint of smoky up because it gets better as it warms. Order when you hear Lou reposado tequilla on the finish. Served in a tall on rocks. Order when you INGREDIENTS INGREDIENTS Woodford Reserve Double Oaked, Smoked Cherry Perfect Contratto, Lunazul Resposado, Dewars White, Lime, Simple Syrup, Hibiscus Tea Combier Cherry Rouge, Woodford Reserve Spiced Cherry Bitters Concentrate via The Tea Smith, Lavender Tincture Careless Whisper | $10 brass monkey | $9 A throwback to one our favorite drinks from last year’s summer menu. -
World's Best Wines & Spirits
ULTIMATE BEVERAGE CHALLENGE ULTIMATE GUIDE TO THE WORLD’S BEST WINES & SPIRITS 2019 PUBLISHED JOINTLY BY BEVERAGE MEDIA GROUP & ULTIMATE BEVERAGE CHALLENGE CONGRATULATIONS TO THIS YEAR’S HIGH-SCORING WINES Chateau Malbec Chateau Ferrande Chateau Haut Surget Louis Laurent Tour Prignac Chateau Barreyres 2016 Bordeaux 2016 Graves 2015 Lalande de 2018 Rosé d’Anjou Grand Reserve 2016 Haut-Medoc 94 - FINALIST 93 - FINALIST Pomerol 93 - FINALIST 2016 Medoc 91 GREAT VALUE GREAT VALUE 93 - FINALIST GREAT VALUE 92 Aime Roquesante Chateau D’Arcins Chateau Tour Maison Castel Michel Lelu 2018 Cotes du 2015 Haut-Medoc Prignac Grande Reserve Muscadet Provence Rosé 90 2015 Medoc Cabernet Sauvignon 2018 Loire Valley 90 - TRIED & TRUE 90 2017 Pays d’Oc 90 - GREAT VALUE 90 Imported by Luneau USA Inc. Westport, CT LuneauUSA.com CONGRATULATIONS TO THIS YEAR’S HIGH-SCORING WINES ULTIMATE BEVERAGE CHALLENGE 2019 IDENTIFYING THE WORLD’S BEST WINES, SPIRITS & SAKES LIKE NO OTHER COMPETITION Ultimate Guide to the World’s Best Wines and Spirits features the At Ultimate Spirits Challenge® (USC) the quality highest-scoring results from Ultimate Beverage Challenge’s® (UBC) rankings for every category for spirits are determined two major international beverage competitions held in 2019: Ultimate with uncommon skill and precision by all-star Ultimate Spirits Challenge® (USC) and Ultimate Wine Challenge® (UWC). Spirits Challenge judging panels convened by USC So, since 2010, why has UBC become the beverage industry’s most Judging Director F. Paul Pacult, whom Forbes. trusted and respected evaluation company? Answers UBC’s Judging com called, “America’s foremost spirits authority”. Chateau Malbec Chateau Ferrande Chateau Haut Surget Louis Laurent Tour Prignac Chateau Barreyres Chairman and Co-Founder F. -
Pisco Y Nazca Kendall Beverage Menu
PISCO Y NAZCA CEVICHE GASTROBAR .......................................... .......................................... OUR COCKTAILSCOCKTAILS . PISCO SOURS: SIGNATURE COCKTAILS: DE TEMPORADA: TRADITIONAL ° 11.5 HIBISCUS MOJITO ° 11.5 Pisco, lime juice, simple syrup, egg whites, Flor de Caa, sparkling wine, ° LYCHEE CHILCANO 13 Angostura bitters hibiscus ginger syrup, mint leaves Pisco, lychee purée, elderfower syrup, ° PASSION ° 11.5 TRANQUILO TROPICAL 11.5 lime juice, hibiscus ginger syrup, Pisco, passion fruit purée, egg whites, Bacardi Superior, passion fruit purée, mint, watermelon, lime juice Fever Tree ginger beer Angostura bitters NAZCA MULE ° 11.5 OH MY GUAVA ° 11.5 Pisco, Fever-Tree ginger beer, lime juice ROSÉ SOUR ° 1 Pisco, guava purée, egg whites, lime, Pisco, rosé wine, strawberries, elderfower Angostura bitters PISCO PUNCH ° 11.5 Pisco, pineapple syrup, Inca Kola, plum bitters, syrup, peach schnapps CHICHA ° 11.5 cayenne pepper Pisco, chicha morada, simple syrup, egg whites, Angostura bitters THE NATURAL ° 11.5 CHILCANOS: . ........................................... Tito’s Handmade Vodka, pineapple, . basil, lime juice GUAPO’S ° 11 PISCO SOUR FLIGHT ° 22 Pisco, lime juice, passion fruit purée, THE SHOOTING STAR ° 13 TRADITIONAL, PASSION, CHICHA Martin Miller’s Gin , strawberry purée, lime Fever-Tree ginger beer, mint, aji limo juice, Fever Tree Elderfower Tonic Water, Star tincture Anise CLÁSICO ° 11 UPGRADE TO A PREMIUM PISCO PIÑA COLADA MOCKTAIL (non-alcoholic) ° 6 Pisco, lime juice, Canada Dry ginger ale, CARAVEDO ° -
Chemical Profile Differentiation of Brazilian and Italian Grape Marc Spirits Using Chemometric Tools
Central Annals of Food Processing and Preservation Bringing Excellence in Open Access Research Article *Corresponding author Fernando M. Lanças, Institute of Chemistry of Sao Carlos, University of São Paulo, Brazil, Tel: 46-762-316-196; Chemical Profile Differentiation Email: [email protected] *This work is dedicated to the memory of Professor Douglas W. Franco (in memoriam) of Brazilian and Italian Grape Submitted: 12 April 2018 Accepted: 03 May 2018 Marc Spirits Using Chemometric Published: 05 May 2018 Copyright Tools © 2018 Lanças et al. ISSN: 2573-1033 Felipe A. Serafim1, Thiago Ohe1, Laura Agostinacchio2, Silmara F. OPEN ACCESS Buchviser1, Sauro Vittori2, and Fernando M. Lanças1* 1Institute of Chemistry of Sao Carlos, University of São Paulo, Brazil Keywords 2School of Pharmaceutical Sciences and Health Products, University of Camerino, Italiy • Grape marc spirits; Chemical profile; Traceability; Chemometrics; Geographical origin Abstract Twenty-one samples of grape marc spirits, fifteen from Italy (Grappa) and six from Brazil (Graspa) were analyzed to verify the content of 28 chemical compounds by GC-MS and GC-FID in order to evaluate their differences. The analytical data obtained were subjected to Analysis of Variance (ANOVA), Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA). ANOVA results showed that diethyl succinate, methanol, propanol and isoamyl alcohol presented different significance at 95%. The PCA and HCA treatment led to a discrimination of the two groups of grape marc spirits based upon the chemical differences found between their distillates. Although both distillates were obtained from the same raw material, the chemical description of each distillate allowed the traceability of their geographic identity PRACTICAL APPLICATION presence or not of the stem; but it is only the peeling with must incorporated in it that provide almost all compounds which, by Chromatography analysis followed by Chemometric tools distillation, characterize the distillate. -
Classic Cocktails House Specialties
CLASSIC COCKTAILS Moscow Mule – House-brewed Ginger Beer, Vodka, and fresh lime served in a copper mug …. 850 Bellini – A mix of Prosecco and Peach Puree… 8- Pisco Sour- Pisco, lime juice, simple syrup, Meringue foam, bitters… 9- Caipirinha - Cachaça, Simple Syrup, fresh lime… 9- El Diablo- Tequila, TR Ginger Beer, lime juice, simple syrup, and crème de cassis… 9- Bloody Mary – TR’s own bold mix, Vodka and sea salt …9- Our own horseradish infused vodka upon request Margarita – Tequila, TR Orange Liqueur, lime juice. 9- We also offer our own chili infused tequila for a kick Dark and Stormy – House-brewed Ginger Beer and Gosling’s Spiced Rum… 850 Daiquiri –Flor de Cana 7yr rum, lime juice, simple syrup 9.50 Old Fashioned – Four Roses Bourbon, orange peel, Bitters, simple syrup … 10- Manhattan –Rye Whiskey, bitters and Cocchi di Torino Vermouth, served over “the rock”… 11- Sazerac- Rye Whiskey, bitters, absinthe, simple syrup, lemon zest 10- Rusty Nail- Glenmorangie 12yr Port wood Scotch, Drambuie, Bitters, lemon peel… 12- HOUSE SPECIALTIES Dead Guy Whiskey Sour – Dead guy Whiskey, lemon juice, simple syrup, Meringue… 11- Imperial Ginger Beer – House made Ginger Beer, Breakside IPA and fresh lime… 6.50 Blue Lady – Magellan Gin, Cointreau, lemon juice, and meringue… 11- Cucumber Gimlet – Gin, cucumber, Fresh Lime, TR Lime Cordial and lavender bitters 10- The Drunken Botanist – Blanco Tequila, Aperol, Lemon Juice and 2 Towns Seasonal Cider … 950 Mai Tai Plantation – Plantation Pineapple and over proof dark rum, Orange Liquor, Orgeat syrup, lime juice… 11- Rye Creek – Rye Whiskey, Clear Creek Cranberry Liqueur, Peychauds Bitters, fresh lemon juice and lemon zest…. -
Vermont 802Spirits Current Complete Price List September 2021 1 of 24
Vermont 802Spirits Current Complete Price List September 2021 VT REG NH VT Sale Price Code Brand Size Price Price Price Save Proof Status per OZ Brandy Brandy Domestic 056308 Allen's Coffee Brandy 1.75L 19.99 15.99 17.99 2.00 70 High Volume 0.30 056306 Allen's Coffee Brandy 750ML 9.99 7.99 60 High Volume 0.39 056310 Allen's Cold Brew Coffee Brandy 750ML 14.99 60 New 0.59 052374 Coronet VSQ Brandy 375ML 4.99 80 High Volume 0.39 052584 E & J Superior Res. VSOP 1.75L 25.99 23.99 80 High Volume 0.44 052581 E & J Superior Res. VSOP 375ML 5.99 5.49 80 High Volume 0.47 052582 E & J Superior Res. VSOP 750ML 14.99 12.99 12.99 2.00 80 High Volume 0.51 052598 E & J VS Brandy 1.75L 24.99 21.99 22.99 2.00 80 High Volume 0.39 052596 E & J VS Brandy 750ML 12.99 11.99 80 High Volume 0.51 052563 E & J XO Brandy 750ML 16.99 15.99 80 High Volume 0.67 073864 E&J Spiced Brandy 750ML 9.99 60 New 0.39 053536 Laird's Applejack 750ML 17.99 15.99 80 High Volume 0.71 054916 Leroux Jezynowka Blackberry Brandy 750ML 11.99 8.99 70 Medium Volume 0.47 900488 Mad Apple Brandy 750ML 46.99 84 Medium Volume 1.85 054438 Mr. Boston Apricot Brandy 1.75L 17.99 13.99 70 High Volume 0.30 054436 Mr. -
Fortified Wine Cocktail Sparkling Sherry & Madeira Vermouth
To Begin Sherry & Madeira 75/125ml San Leon Manzanilla £5 / 8 Tio Pepe ‘En Rama’ Fino £5 / 8 Wine Valdespino Amontillado £6 / 9.50 Fortified El Maestro Sierra Oloroso £5.25 / 8.50 Marmora Valdespino Palo Cortado £9 / 15 Tio Pepe ‘En Rama’ Fino Lustau East India Solera £6 / 9.50 Vermentino di Sardegna £5/8 El Maestro Pedro Ximenez £6.5 / 10 £4.25 - Harveys Pedro Ximenez, 30 yr Sherry £11.5 / 18 - Barbeita Rainwater Laurenz V Friendly Madeira - Gruner Veltliner £6.50/10 £6.25 Barbeito ‘Rainwater’ Madeira - Medium/Dry - £6.5 / 10 Barbeito ‘Sercial’ Madeira - 10yr Sweet - £9 / 15 75ml/125ml Both 125ml Vermouth (50ml) All served long with soda, ice & Venetian garnish Cocktail Sparkling Regal Rogue Rosso £6 Negroni- £7 Punt E Mes £5.5 House Blend. Ridgeview Carpano Classico £4.5 Gin/Vermouth/Campari/Grapefruit Bloomsbury Antica Formula £7 £7.50 Spritz - £9 - - Rhubarb/Aperol/Prosecco Perrier Jouet Venetian Garnish Brut NV Reverse - £10 £11.50 A very wet Martini. Paloma - £8 Regal Rogue Dry Vermouth, Botanist Gin & Lemon Twist Blanco Tequila/Grapefruit Soda Rosemary & Salt Both 125ml Gin To Begin Gin & Tonic will come with Fentimans Tonic & Dehydrated Citrus Negroni - £7 Gin Martini will be stirred with Regal Rogue Dry Vermouth Gin/Vermouth/CamPari/Grapefruit Both will be Paired with a harmonious Garnish House Blend. 25ml / 50ml / Martini Spritz - £9 Rhubarb/Aperol/Prosecco Beefeater Beefeater 24 Venetian Garnish. £5 / £7 / £7.5 £6.25 / £8.75 / £9.25 Paloma - £8 Homemade Cucumber Millers Westbourne Blanco Tequila/Grapefruit Soda Beefeater Gin -
CSS Workbook 2019 Answer
Answer Key Note: Page numbers refer to the workbook Chapter One: Spirit Production Page 7 (Exercise 1: The Production of Distilled Spirits: Fill in the Blank/Short Answer) 1. Ethanol/ethyl alcohol 2. Typically, a person may consume a potable form of alcohol in moderation without suffering any undesirable effects 3. Grapes, other fruit, honey, sugarcane, molasses 4. Rice, potatoes, grains, (agave) 5. 212°F (100°C) 6. 173°F (78°C) 7. They dissolve in one another 8. 96.5% Page 8 (Exercise 2: The Production of Distilled Spirits: Matching) 1. Wash 7. Proof 2. Dehydration 8. Heart 3. Congeners 9. Lees 4. Vaporization 10. Tails 5. Tails 11. Heads 6. Heads 12. Cut Points Page 9 (Exercise 3: The Pot Still Diagram) 1. Water source 5. Wash inlet 2. Worm condenser 6. Still head 3. Cooling water 7. Copper pot 4. Swan’s neck 8. Collecting safe Page 10 (Exercise 4: Types of Stills: Matching) 1. Pot still 8. Hydroselector 2. Brouillis 9. Rectifier 3. Low wines 10. Hybrid still 4. Reflux 11. Downcomer 5. Patent still 12. Aeneas Coffey 6. Analyzer 13. Multiple Column Still 7. Robert Stein 14. Lyne Arm Page 11 (Exercise 5: The Column Still Diagram) 1. High alcohol product take-off 2. Condenser 3. 50% abv product take-off 4. 10% abv product take-off 5. Boiler 6. Liquid return 7. Wash feed 8. Analyzer-rectifying section 9. Analyzer-stripping section 10. Reflux tube 1 Page 12 (Exercise 6: The Hybrid Still Diagram) 1. Condenser 5. Heat source 2. Alcohol/water vapor 6. -
An Authentication Study on Grappa Spirit: the Use of Chemometrics to Detect a Food Fraud
Article An Authentication Study on Grappa Spirit: The Use of Chemometrics to Detect a Food Fraud Silvia Arduini 1, Alessandro Zappi 2,* , Marcello Locatelli 3 , Salvatore Sgrò 1 and Dora Melucci 2 1 Chemical Laboratory of Bologna, Anti-Fraud and Controls Office-Laboratories Section, DT VI, Italian Customs and Monopolies Agency, 40121 Bologna, Italy; [email protected] (S.A.); [email protected] (S.S.) 2 Department of Chemistry “Giacomo Ciamician”, University of Bologna, 40126 Bologna, Italy; [email protected] 3 Department of Pharmacy, University “G. D’Annunzio” of Chieti-Pescara, 66100 Chieti, Italy; [email protected] * Correspondence: [email protected] Abstract: An authenticity study on Italian grape marc spirit was carried out by gas chromatography (GC) and chemometrics. A grape marc spirit produced in Italy takes the particular name of “grappa”, a product which has peculiar tradition and production in its country of origin. Therefore, the evaluation of its authenticity plays an important role for its consumption in Italy, as well as for its exportation all around the world. For the present work, 123 samples of grappa and several kinds of spirits were analyzed in their alcohol content by electronic densimetry, and in their volatile fraction by gas-chromatography with a flame-ionization detector. Part of these samples (94) was employed as a training set to compute a chemometric model (by linear discriminant analysis, LDA) and the other part (29 samples) was used as a test set to validate it. Finally, two grappa samples seized from the Citation: Arduini, S.; Zappi, A.; market by the Italian Customs and Monopolies Agency and considered suspicious due to their aroma Locatelli, M.; Sgrò, S.; Melucci, D. -
MD-Document-1C5a9d74-7486-432E
Bienvenidos a Tapa ¡Welcome to Tapa! ¡As a small, independent restaurant, slightly off the beaten track, we’re delighted that you managed to find your way here! ¡If you did get lost…don’t worry, you’re not the first! ¡¿Did you know that we were actually voted as Edinburgh’s Hidden Gem last year?! ¡Anyway! ¡We’ve made it our mission to find the most interesting, artisanal Spanish produce to create exciting, imaginative tapas for you, but, whilst we love what we do, we also realise that for the uninitiated our menu can seem daunting, so, what we thought we’d do throughout the Menu is give you our own suggestions & recommendations as to what we’d be having if we were dining with you, to help you on your way! #¡So…anytime that you see a paragraph bookmarked with hashtags, read it as if it’s our own personal commentary!# ¡Don’t worry if you’re still feeling a tad bit overwhelmed, though- we’re always more than happy to help! ¡So please don’t hesitate to ask! ¡Otherwise, we hope you have an amazing meal! Love, The Tapa Team Para Picar/ To Get You Going #¡The perfect way to start the grazing process, this section of the Menu is designed to be picked at whilst you choose your Tapas dishes (¡or, as we also imagine, as you’re waiting for that friend that’s always late!) & what we suggest you do here is grab some of our awesome Home Baked Bread & Dips with one or two of the other dishes below & an aperitif (¡from the Aperitivo section on the next page!) & consider it a bit like a unconventional starter!# Pan……………………………………………………………………..£2.00 Por Persona Home Baked Sour Dough Bread Served with a Trio of Dips- Señorio de la Mesa Extra Virgin Olive Oil, Beetroot Hummus & a Pesto Infused with La Tradicion Semi-Cured Manchego Cheese Habas Fritas…………………………………………………………………………£2.50 Crispy Roasted Broad Beans Kikones………………………………………………………………………………..£2.50 Crunchy Giant Roasted Corn Kernels Guindillas……………………………………………………………………………£2.50 Pickled Spanish Green Peppers. -
Peruvian Pisco Grappa
UNIT 2 2 Lesson 6: Peruvian pisco vs. Grappa Peruvian pisco Grappa Must rest in neutral casks Can be bottled after Aging a minimum of 3 months. distillation or aged in barrels. Only wine is distilled. Skins, pips A pomace brandy. The fermented skins, Use of stalks are discarded before seeds and stalks leftover from distillation. No water allowed. winemaking are distilled. No water pomace allowed. UNIT 1 2 Lesson 6: Peruvian pisco vs. Grappa Pomace/Marc UNIT 2 2 Lesson 6: Peruvian pisco vs. Grappa ● Peruvian pisco is usually distilled with a copper pot, direct flame heated. Sometimes a falca still is used. ● Grappa is distilled using double boiler (bain-marie) or steam distillation to prevent burning. ● Grappa is watered down after distillation to reach desired proof. Distilling grappa UNIT 2 2 Lesson 6: Peruvian pisco vs. Grappa Peruvian pisco Grappa Regions Made in one of the 5 pisco Made from Italian grapes & distilled in regions, from grapes grown in Italy, the Italian part of Switzerland or those regions. San Marino. Grape Made from any of the 8 Made from any grape varieties permitted by the variety used in wine-making. s D.O. in Peru. UNIT 2 2 Lesson 6: Peruvian pisco vs. Grappa Peruvian pisco Grappa Flavoring No flavoring or infusions Allows for flavoring or allowed during infusions production. post-distillation. Classifications None Classified according to its age, the grape or grapes from which the marc was obtained and, sometimes, the essences used to flavor it. UNIT 2 2 Lesson 6: Peruvian pisco vs. Grappa Grappa is classified according to its age, the grape or grapes from which the marc was obtained and, sometimes, the essences used to flavor it.