Rousse Pearl Muscat Rakia Brandy

Total Page：16

File Type：pdf, Size：1020Kb

ROUSSE PEARL MUSCAT RAKIA BRANDY Vinprom Rousse Ltd., Rousse, Bulgaria LCBO #175067│40% alc./vol.│$29.95│700mL│ Release: 27-May-2017 This brandy matures in oak casks until it finalizes as drink with tender fruity- muscat aroma, combined with soft and deep body, a balanced and long aftertaste to be remembered. Rakia is the national drink of Southern Slavic nations disseminated on the Balkan Peninsula from the Arabic world. The name originates from the Arabic 'arak' which means 'sweat'. Bedouins explain they use the word 'sweat' because the day is poured with sweat while fruits are yielded from which the rakia is prepared. “The origins of rakia are unknown. The name is derived from the Arabic [ʕaraq] meaning "condensation" (which is the final phase of distillation), through the Turkish rakı, leading some to believe that it has some Middle Eastern influence and was developed in the Balkans during the Ottoman Empire era. Currently, there is no defined origin of rakia but there are many who claim to be the origins of the drink, most vocally Bulgaria, Serbia and Turkey.” (Wikipedia) Vinprom Rousse is a modern winery, located in the northern region, on the bank of the Danube ~170 m above the sea level. Established in 1948 as part of the state alcohol monopoly. Winery is among the largest (40 million liters per year capacity) in Bulgaria in production and exports (Russia, Hong Kong, Singapore, Japan and the USA). Variety: Muscat 100% Serving suggestion and food pairing: Excellent as an aperitif. Especially food friendly to salads, cold dishes and appetizers. Great after dinner treat with dried fruits and nuts. Serve chilled to 5 °C, or even try it frozen at -10°C! 1576 Stonehaven Dr., Mississauga, ON Canada, L5J 1E7 │ Tel: 416-767-8639 │ Fax: 416-767-2412 │ [email protected] │ www.unitedstars.ca .

Copy Link

Recommended publications

Pre-Trip Extension Itinerary
YOUR O.A.T. ADVENTURE TRAVEL PLANNING GUIDE® Enhanced! Northern Greece, Albania & Macedonia: Ancient Lands of Alexander the Great 2022 Small Groups: 8-16 travelers—guaranteed! (average of 13) Overseas Adventure Travel ® The Leader in Personalized Small Group Adventures on the Road Less Traveled 1 Dear Traveler, At last, the world is opening up again for curious travel lovers like you and me. And the O.A.T. Enhanced! Northern Greece, Albania & Macedonia: Ancient Lands of Alexander the Great itinerary you’ve expressed interest in will be a wonderful way to resume the discoveries that bring us so much joy. You might soon be enjoying standout moments like these: As I explored the monasteries of Meteora, I stood in awe atop pinnacles perched in a boundless sky. I later learned that the Greek word meteora translates to “suspended in the air,” and that’s exactly how I felt as I stood before nature’s grandeur and the unfathomable feats of mankind. For centuries, monks and nuns have found quiet solitude within these monasteries that are seemingly built into the sandstone cliffs. You’ll also get an intimate view into two of these historic sanctuaries alongside a local guide. Could there be any place more distinct in Europe than Albania? You’ll see for yourself when you get a firsthand look into the lives of locals living in the small Albanian village of Dhoksat. First, you’ll interact with the villagers and help them with their daily tasks before sharing a Home-Hosted Lunch with a local family. While savoring the fresh ingredients of the region, you’ll discuss daily life in the Albanian countryside with your hosts.
[Show full text]
Wine & Spirits
Wine & Spirits Pasion & Traditë SPIRITS Historiku Background Kantina e Pijeve “Gjergj Kastrioti Skenderbeu” eshte kantina me e madhe The winery “ Gjergj Kastrioti Skenderbeu “ is the biggest winery in ne vend. Ndodhet ne Kodren e Rrashbullit dhe shtrihet ne nje siperfaqe the country. Is situated on the hill of Rrashbull and lies in an area of afro 45,000 m2. approximately 45,000 m2. Fillimet e saj jane ne vitin 1933, ku u krijua nga nje familje italiane ne Its beginnings were in 1933, which was created by an Italian family Sukth, ku behej perpunimi i thjeshte i rrushit me kapacatitete modeste in Sukth, in which was done simple processing of grapes in modest capacity. Ne vitin 1957 filloi ndertimi i Kantines ne kodren e Rrashbullit. In 1957 began the construction of the winery in Rrashbull hill. Kantina mori nje dimension te ri ne vitin 1960, kohe ne te cilen perfunduan The winery took a new dimension in 1960, at which time were completed 3 godinat e para, ku u rriten kapacatitet prodhuese. the three first buildings, and the production capacity increased. Puna voluminoze e ndertimit vazhdoi deri ne vitin 1987, duke e shnderruar Voluminous work of building went up in 1987, becoming this winery, the kete kantine ne kantinen me te madhe ne vend.. the largest winery in the country . Prodhimet e Kantines ishin Vera, Konjaku, Ferneti, Rakia dhe pije te The winery products were wine, brandy, fernet (tonic alcoholic drink with tjera. a little bitter taste), raki and other drinks. Produktet e Kantines jane vleresuar disa here me çmime ne konkurset Te winery products are evaluated several times with awards in national kombetare dhe nderkombetare.
[Show full text]
Prishtina Insight That Paucity of Scientific Research
Opinion: Imaginary Rebellion Foiled in Kosovo March 25 - April 7, 2011 Issue No. 60 www.prishtinainsight.com Price € 1 NEWS Getting Tahiri: Serbia’s 'Old Mentality' in Gjelane Kosovo Talks to School > page 4 Children who fail to register for their first two years of school have, until now, lost NEWS their chance of ever Long-awaited getting a state Albanian Textbook education. for Serbia's South See Page 22 > page 5 NEIGHBOURHOOD Kosovo Misses Out On 200 Kilos of Cocaine Seized in Mineral Bonanza Albania > page 9 Kosovo is failing to cash in on precious reserves of indium, whose price has rocketed more than tenfold in recent years as a result of its use in such electronic goods as iPads. FASHION visions, mobile phones and other 20,000kg or 20 metric tons of more indium, as the ultimate size By Petrit Collaku electronic goods grows exponen- refined indium a year by 2012. of its reserves are unknown. ‘Chro mo - tially worldwide. Given the current boom in indi- A survey of precious metals osovo is missing out on mil- Industry experts predict that um prices, this would have gener- present at Trepca, the complex some lions of euros a year as a indium prices could reach 3,000 ated the country at least 14 mil- centred near the divided northern Kresult of its failure to Merge’ dollars per/kg because the metal lion euro a year. town of Mitrovica, showed that exploit potentially lucrative is also used in high-tech solar Instead, Kosovo continues to every ton of zinc contained about reserves of a mineral whose value is soaring.
[Show full text]
Large Format “Wine Is One of the Most Civilized Things in The
THANK YOU WINE & SPIRITS MENU For Your Business WINE BY THE BOTTLE Large Format + Vueve Clicquot | Yellow Label | Brut | Champagne | France N.V. �� 280 + Belle Glos | Pinot Noir | Dairymen | Russian River | California 2017 _______________________________________ 230 + Goldeneye | Pinot Noir | Mendocino | California 2015 �� 225 + Sea Smoke | Pinot Noir | Southing | Santa Rita Hills | California | 2017 �� 295 + Luca | Malbec | Uco Valley | Argentina 2014 �� 155 + Duckhorn | Three Palms | Merlot | Napa Valley | California 2016 �� 380 + Leviathan | Red Blend | Napa Valley | California 2015 �� 170 + Orin Swift | Papillon | Red Blend | Napa Valley | California 2016 �� 295 + Silver Oak | Cabernet Sauvignon | Napa Valley | California 2014 �� 450 + Faust | Cabernet Sauvignon | Napa Valley | California 2016 �� 250 + Frog's Leap | Cabernet Sauvignon | Napa Valley | California 2015 �� 220 + Stag's Leap Wine Cellars | Artemis | Napa Valley | California 2016 �� 245 “Wine is one of the most civilized things in the world and one of the most natural things of the world that has been brought
[Show full text]
Local and Global Understandings of Creativities
Local and Global Understandings of Creativities Local and Global Understandings of Creativities: Multipart Music Making and the Construction of Ideas, Contexts and Contents Edited by Ardian Ahmedaja Local and Global Understandings of Creativities: Multipart Music Making and the Construction of Ideas, Contexts and Contents, Edited by Ardian Ahmedaja This book first published 2013 Cambridge Scholars Publishing 12 Back Chapman Street, Newcastle upon Tyne, NE6 2XX, UK British Library Cataloguing in Publication Data A catalogue record for this book is available from the British Library Copyright © 2013 by Ardian Ahmedaja and contributors All rights for this book reserved. No part of this book may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the copyright owner. ISBN (10): 1-4438-4741-0, ISBN (13): 978-1-4438-4741-4 TABLE OF CONTENTS Acknowledgements .................................................................................. viii Preface ........................................................................................................ ix Part I Multipart Drinking (and Singing): A Case Study in Southern Albania ....... 2 Bernard Lortat-Jacob Part II: Multipart Music Practices as Creative Processes Part II.1. The Construction of Ideas, Contexts and Contents Secondary Orality and Creativity Processes in Multipart Singing ............ 24 Ignazio Macchiarella In Quest of Communion: The Dialogic of
[Show full text]
The Exclusive Sofia Gourmet Tour
The Exclusive Sofia Gourmet Tour Dear Wine & Food lover, join our Exclusive Gourmet Tour in Sofia, Bulgaria! Taste the local flagship drink rakia in a stylish communist-era retro bar; Wine and dine in a trendy gourmet restaurant for modern Bulgarian food; Explore Sofia, the Bulgarian capital on a city tour with a licensed tour guide; Visit two distinguished wineries in the Thracian lowland on a day trip; Private transfers, heritage hotel in Sofia city center and much more… - Rakia is a fruit brandy (mostly made of grape, plums, apricots) and should not be mixed with the Turkish anise raki. It has long history – last year Bulgarian archaeologists discovered an 11th century fragment of a distillation vessel used most probably for the production of rakia. Bulgaria cites as an evidence an old piece of pottery from the 14th century in which the word “rakinja” is inscribed… Nowadays rakia is widely spread – from home-produced in the villages to the mighty brands which could be found in every corner shop. Rakia is normally 40% ABV and is mostly drunk by Bulgarians as a starter and not as a digestif… - The Thracian Lowland has been ranked on second place among the “10 Best Wine Destinations of 2017” by Wine Enthusiast Magazine; Day 1: Welcome to Sofia! We will pick you up at the airport and transfer you to your hotel. Located in the city center you could choose between strolling through Sofia or simply relaxing in your heritage style accommodation. Free time in the afternoon. Then it’s time for dinner and we will head to the rakish RAKETA RAKIA BAR (“rocket” in English).
[Show full text]
Run Date: 08/30/21 12Th District Court Page
RUN DATE: 09/27/21 12TH DISTRICT COURT PAGE: 1 312 S. JACKSON STREET JACKSON MI 49201 OUTSTANDING WARRANTS DATE STATUS -WRNT WARRANT DT NAME CUR CHARGE C/M/F DOB 5/15/2018 ABBAS MIAN/ZAHEE OVER CMV V C 1/01/1961 9/03/2021 ABBEY STEVEN/JOH TEL/HARASS M 7/09/1990 9/11/2020 ABBOTT JESSICA/MA CS USE NAR M 3/03/1983 11/06/2020 ABDULLAH ASANI/HASA DIST. PEAC M 11/04/1998 12/04/2020 ABDULLAH ASANI/HASA HOME INV 2 F 11/04/1998 11/06/2020 ABDULLAH ASANI/HASA DRUG PARAP M 11/04/1998 11/06/2020 ABDULLAH ASANI/HASA TRESPASSIN M 11/04/1998 10/20/2017 ABERNATHY DAMIAN/DEN CITYDOMEST M 1/23/1990 8/23/2021 ABREGO JAIME/SANT SPD 1-5 OV C 8/23/1993 8/23/2021 ABREGO JAIME/SANT IMPR PLATE M 8/23/1993 2/16/2021 ABSTON CHERICE/KI SUSPEND OP M 9/06/1968 2/16/2021 ABSTON CHERICE/KI NO PROOF I C 9/06/1968 2/16/2021 ABSTON CHERICE/KI SUSPEND OP M 9/06/1968 2/16/2021 ABSTON CHERICE/KI NO PROOF I C 9/06/1968 2/16/2021 ABSTON CHERICE/KI SUSPEND OP M 9/06/1968 8/04/2021 ABSTON CHERICE/KI OPERATING M 9/06/1968 2/16/2021 ABSTON CHERICE/KI REGISTRATI C 9/06/1968 8/09/2021 ABSTON TYLER/RENA DRUGPARAPH M 7/16/1988 8/09/2021 ABSTON TYLER/RENA OPERATING M 7/16/1988 8/09/2021 ABSTON TYLER/RENA OPERATING M 7/16/1988 8/09/2021 ABSTON TYLER/RENA USE MARIJ M 7/16/1988 8/09/2021 ABSTON TYLER/RENA OWPD M 7/16/1988 8/09/2021 ABSTON TYLER/RENA SUSPEND OP M 7/16/1988 8/09/2021 ABSTON TYLER/RENA IMPR PLATE M 7/16/1988 8/09/2021 ABSTON TYLER/RENA SEAT BELT C 7/16/1988 8/09/2021 ABSTON TYLER/RENA SUSPEND OP M 7/16/1988 8/09/2021 ABSTON TYLER/RENA SUSPEND OP M 7/16/1988 8/09/2021 ABSTON
[Show full text]
How to Make Rakia
8 STEPS OF MAKING BULGARIAN RAKIA Ракия (Rakia). Bulgarian moonshine. Firewater. White lightning. Whatever you call it, it’s the lifeblood of Bulgaria. It brings people together and connects them. 1. SELECT A FRUIT Rakia is typically made from fruit, so the first thing you need to do is choose one. Grape and plum rakias are the two most traditional varieties, 2. PICK AND GATHER THE FRUIT Grape vines and fruit trees grow plenty in Bulgaria, and most Bulgarians hand-pick the fruit they use to make rakia. With grapes, this means waiting until the right time in fall and bringing together friends and family for a grape-picking weekend. With other fruits, Bulgarians typically wait until the fruit is slightly overripe and wait until falls and its collected from the floor 3. MAKE JUICE Once you’ve collected the fruit, you mash it up, make juice, and dump it into a large barrel. The mashing process can be done by machine or the old-fashioned way – by hand or foot. 4. MESSURE THE SUGAR CONTENT After the fruit has been mashed into juice, you measure the concentration of sugar in the juice with a saccharometer (захаромер). An ideal reading for making rakia is 23°. Some people add sugar to reach the concentration level, but others are complete against using sugar. 6. STIR THE JUICE UNTIL IT FERMENTS The fruit juice will settle to the bottom, and the fruit skins will harden and float to the top of the mash. To make sure the juice ferments. it is necessary to push the fruit skins down and stir the juice once daily.
[Show full text]
Sky Bar Menu
KAFA / COFFEE Espresso kafa / Espresso coffee .......................................... 1.60€ Dupli espresso / Double espresso......................................... 1.80€ Kapućino / Cappuccino .................................................... 1.80€ Nes kafa / Nescafé ......................................................... 2.50€ Topla čokolada / Hot chocolate .......................................... 2.50€ Selekcija čajeva / Tea selection .......................................... 2.00€ WATER / VODA (0,25l) Negazirana voda / Still water ............................................. 1.40€ Gazirana voda / Sparkling water ......................................... 1.60€ SOKOVI / JUICES Svježe cijeđeni sokovi / Freshly made juices .......................... 3.80€ Sokovi u flašici / Bottled juices ........................................... 2.40€ Gazirani sokovi / Soda selection ......................................... 2.40€ Red Bull-Red Bull sugar free ............................................... 4.80€ PIVO / BEER Nikšićko Gold ................................................................ 2.80€ Tuborg ........................................................................ 2.80€ Carlsberg ..................................................................... 3.40€ Corona ........................................................................ 3.00€ Guinness ...................................................................... 5.20€ RAKIJA / RAKIA Loza / Domestic grappa .................................................... 2.60€
[Show full text]
Szent István Egyetem Körtegyümölcs Alkoholos Fermentációjának És
10.14751/SZIE.2018.006 Szent István Egyetem Körtegyümölcs alkoholos fermentációjának és párlatai aromaprofiljának tanulmányozása Kovács Attila Gábor Budapest 2018. 10.14751/SZIE.2018.006 A doktori iskola Megnevezése: Élelmiszertudományi Doktori Iskola Tudományága: Élelmiszertudományok Vezetője: Dr. Vatai Gyula egyetemi tanár Szent István Egyetem, Élelmiszertudományi Kar, Élelmiszeripari Műveletek és Gépek Tanszék Témavezetők: Dr. Hoschke Ágoston egyetemi tanár Szent István Egyetem, Élelmiszertudományi Kar, Sör- és Szeszipari Tanszék Dr. Nguyen Duc Quang egyetemi tanár Szent István Egyetem, Élelmiszertudományi Kar, Sör- és Szeszipari Tanszék A doktori iskola- és a témavezetők jóváhagyó aláírása: A jelölt a Szent István Egyetem Doktori Szabályzatában előírt valamennyi feltételnek eleget tett, az értekezés műhelyvitájában elhangzott észrevételeket és javaslatokat az értekezés átdolgozásakor figyelembe vette, azért az értekezés nyilvános vitára bocsátható. ........................................................... ........................................................... Az iskolavezető jóváhagyása A témavezetők jóváhagyása 10.14751/SZIE.2018.006 TARTALOMJEGYZÉK 1 BEVEZETÉS ................................................................................................................................ 4 2 IRODALMI ÁTTEKINTÉS ........................................................................................................ 6 2.1 GYÜMÖLCS ALAPÚ PÁRLATOK A MÚLTBAN ..........................................................................
[Show full text]
A Short-Term Folk Music Program in Albania Catherine Pierattini SIT Graduate Institute
SIT Graduate Institute/SIT Study Abroad SIT Digital Collections Capstone Collection SIT Graduate Institute Spring 2019 Music as a Cultural Gateway: A Short-Term Folk Music Program in Albania Catherine Pierattini SIT Graduate Institute Follow this and additional works at: https://digitalcollections.sit.edu/capstones Part of the Ethnomusicology Commons, Folklore Commons, International and Comparative Education Commons, and the Social and Cultural Anthropology Commons Recommended Citation Pierattini, Catherine, "Music as a Cultural Gateway: A Short-Term Folk Music Program in Albania" (2019). Capstone Collection. 3155. https://digitalcollections.sit.edu/capstones/3155 This Thesis (Open Access) is brought to you for free and open access by the SIT Graduate Institute at SIT Digital Collections. It has been accepted for inclusion in Capstone Collection by an authorized administrator of SIT Digital Collections. For more information, please contact [email protected]. MUSIC AS A CULTURAL GATEWAY: A SHORT-TERM FOLK MUSIC PROGRAM IN ALBANIA Catherine Pierattini PIM 77 IELR A Capstone Paper submitted in partial fulfillment of the requirements for a Master of International Education at SIT Graduate Institute in Brattleboro, Vermont, USA. Capstone Seminar May 6, 2019 Adviser: Dr. Alla Korzh, Assistant Professor of International Education MUSIC AS A CULTURAL GATEWAY 2 Consent to Use of Capstone I hereby grant permission for World Learning to publish my Capstone on its websites and in any of its digital/electronic collections, and to reproduce and transmit my CAPSTONE ELECTRONICALLY. I understand that World Learning’s websites and digital collections are publicly available via the Internet. I agree that World Learning is NOT responsible for any unauthorized use of my Capstone by any third party who might access it on the Internet or otherwise.
[Show full text]
Ambar Drinks Draza
Ambar’s libations incorporate made-from-scratch infusions, fresh juices, and traditional Balkan spirits for a fresh twist on modern cocktail menus. Ambar is also home to Washington’s ﬁrst Rakia Bar, a popular drink throughout the Drink List Balkans produced by the distillation of fermented fruit. STRAWS AVAILABLE ONLY UPON REQUEST. Wines Sparkling Mldova Macedonia Pinot Noir White Brut, Cricova 8 Sauvignon Blanc, Ambar 8 Zilavka, Stobi 2018 10 39 MOLDOVA WHITE - LIGHT & LEAN, CRISP & CLEAN Cabernet Sauvignon, Ambar 8 Prosecco, Ruﬃno 10 39 Rkatsiteli, Stobi 2018 10 39 ITALY Rosé, Chateau Vartely 8 WHITE - FULL, RICH & ROUND Rosé, Cricova 43 MOLDOVA Sauvignon Blanc, Taking Root 2018 35 Rosé, Stobi 2018 10 39 WHITE - LIGHT & LEAN, CRISP & CLEAN “Mea” Sipon Pet-Nat, Matic 49 SLOVENIA Chardonnay, Chateau Vartely 2017 35 Vranec, Stobi 2018 10 39 WHITE - FULL, RICH & ROUND RED - FULL & BOLD Serbia Bnia & Herzegovina Tamjanika, Vino Budimir 2017 12 47 Zilavka, Vilinka 2017 49 WHITE - LIGHT & LEAN, CRISP & CLEAN WHITE - MEDIUM & AROMATIC, FLORAL & EXOTIC “Margus Margi” Riesling, Vino Budimir 2011 53 Blatina, Vilinka 2015 13 51 WHITE - MEDIUM & AROMATIC, FLORAL & EXOTIC RED - LIGHT & FLAVORFUL Chardonnay Selekcija, Radovanovic 2015 65 X-Line Cuvée, Vilinka 2015 90 WHITE - FULL, RICH & ROUND RED - FULL & BOLD “Triada” Prokupac, Vino Budimir 2011 12 47 RED - MEDIUM & STRUCTURED Croaa Cabernet Sauvignon Reserve, 2016 90 “Anno Domini” Malvazija, Benvenuti 2017 95 Radovanovic SKIN CONTACT & NATURAL WINE RED - RICH & COMPLEX “Sveti Jakov” Malvazija,
[Show full text]