DOCSLIB.ORG

Spirits Book REGAL WINE IMPORTS

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Spirits Book REGAL WINE IMPORTS REGAL WINE IMPORTS Spirits Book New Jersey 2 Commerce Dr. Suite 3 Moorestown, NJ 08057 1-800-245-0184 | regalwine.com License #3404-23-591-001 ARMAGNAC CHÂTEAU DU TARIQUET France, Bas-Armgnac, Éauze The story of Tariquet involves two world wars, two continents and two bears. During the late 19th century, many French country folk experienced financial hardship and were forced to emigrate. Among their number was a young man, named Artaud. Artaud lived in Ercé in Ariège. The little village is at the foot of the Pyrenees, and there were many mountain bears. Artaud learned bear taming, at which he was particularly adept. With his two bears in tow he left for America. In 1912, Artaud returned to France and happened upon the Tariquet wine estate in Éauze. His meagre savings were not enough to purchase the estate and so he invited his son, Jean-Pierre Artaud who lived in New York, to buy the property with him. As most of the vines had been destroyed by phylloxera, all that was left were seven hectares of vineyards in a sorry state. With the onset of the First World War, Jean-Pierre returned to France to fight, leaving his wife, Pauline, in New York. After the war, the couple travelled back to France. Upon their return they bore a child, Hélène. Meanwhile, on the other side of the Pyrenees, a Frenchman of Spanish- descent, Pierre Grassa, worked as a laborer. He enrolled with the Joinville battalion and during the Second World, Pierre’s unit was taken captive. Eventually, he escaped and fought with the French Resistance in Éauze. It was here that he met the lovely Hélène. They fell madly in love and painstakingly restored Tariquet. The estate began producing Bas- Armagnac once more. In 1972, with the help of two of his children, Yves and Maïté, Pierre established a company to sell their Armagnacs. The company had received much acclaim and produces a wide range of Bas- Armagnacs. BAS ARMAGNAC, 8 YR., 100% FOLLE BLANCHE 101° Produced in France from the Folle Blanche grape, this Armagnac is distilled in an alembic pot still heated by wood. It’s aged for 8 years in lightly toasted French oak barrels where it picks up color and complexity, and bottled at cask strength to preserve its flavors and aromas. Spirit Journal 616-001-7NV 750 ml x 6 $280/case $46.67/bottle 2 ARMAGNAC CHÂTEAU DU TARIQUET France, Bas-Armgnac, Éauze BAS ARMAGNAC, 12 YR., 100% FOLLE BLANCHE 96.4° Produced in France from the Folle Blanche grape. Golden-Yellow with a clean, intense nose expressing softness with vanilla and a pleasant note of cocoa. The esters are subdued, and reveal exotic fragrances when the brandy is exposed to the air. This unusual Bas Armagnac brandy offer a comprehensive and surprising aromatic palette combined with distinctive strength and complexity. In the mouth it is magnificent: round, rich, smooth and fine. Although full, it remains fresh and expressive. An Armagnac that lingers without end and expresses a perfect marriage between fruit and wood. Bottled at cask strength to preserve its flavors and aromas. Spirit Journal 616-002-7NV 750 ml x 6 $328/case $54.67/bottle BAS ARMAGNAC, 15 YR., 100% FOLLE BLANCHE 94.4° Produced in France from the Folle Blanche grape. Very attractive, rich fruity nose with chestnut, ripe fruit and dried apricot and raisin. Equally attractive floral backing with lavender and hint of violet. All repeats in deep rich well-rounded mouth. Good oak contribution with sweet vanilla and hints of cinnamon and ginger. Silky smooth flow and fine texture. Continually evolving flavors lead into big, full fruited finish. Bottled at cask strength to preserve its flavors and aromas. Spirit Journal 616-003-7NV 750 ml x 6 $368/case $61.33/bottle HORS D'AGE 52 From Château du Tariquet, this fruity-floral treat melds together apple, pear and hazelnut notes, ending with a long, soothing toffee-flavored finish.Wine Enthusiast - 91pts 6160087NV 750 ml x 6 $660/case $110.00/bottle 3 ARMAGNAC CHÂTEAU DU TARIQUET France, Bas-Armgnac, Éauze VS BAS ARMAGNAC DECANTER 60% Ugni-blanc, 40% Baco. Aged in oak barrels at least 3 years. A beautiful amber shade of antique gold. The bouquet initially suggests freshly baked bread and light toffee. Aeration reveals a gentle warmth that intensifies, leading to notes of candied angelica. The palate is bold and youthful, with a touch of vanilla, suffused with the heat of distillation and the youth of roasted oak. A brandy full of supple tenderness. 616-007-7NV 750 ml x 6 $222/case $37.00/bottle VSOP BAS ARMAGNAC DECANTER 60% Ugni-blanc, 40% Baco. Aged in oak barrels at least 7 years. A beautiful shade of amber. A strong prune bouquet with a wealth of concentrated aromas, the suggestion of freshly baked bread and a touch of toast and gingerbread. Aeration reveals superb aromas of baking bread, candied fruit. So smooth and well-rounded on the palate that there is only the flavor of fine oaky vanilla, with no trace of alcohol. Good length with a hint of macerated stone fruit on the finish. 616-005-7NV 750 ml x 6 $276/case $46.00/bottle XO BAS ARMAGNAC DECANTER 60% Ugni-blanc, 40% Baco. Aged in oak barrels at least 15 years. An intense bouquet, steeped with the aromas of freshly baked bread, toast and underlying candied fruit. Fresh, supple and well-rounded on the palate, revealing a subtle union of vanilla oak and fruit. Good length, with the aromas of dried fruit and toast on the finish. 616-006-7NV 750 ml x 6 $390/case $65.00/bottle 4 BRANDY WESTERN GRACE DISTILLING Spain, Barcelona, Mexico, Puebla Western Grace Distilling was founded by two business partners, Kevin Beyer and Dave Welty. After 18+ years of developing and reinvigorating spirits brands for their clients, they decided to do it for themselves. With little innovation in brandy over the last 50 years, Kevin and Dave took control of the narrative and created a brandy that people were unfamiliar with – a “new” brandy which is drier, less sweet, and more versatile in the glass. Partnering with Full Package Spirits, the makers of Milagro, Ancho Reyes and Montelobos, Kevin and Dave launched Western Grace Brandy in the summer of 2016. Like Lewis & Clark leading western expansion with a supply of brandy at the ready (true story!), Kevin & Dave are fueling the future of brandy cultivated from the character and quality of the original varietals. BRANDY Western Grace is an Old World brandy from La Mancha—the Spanish birthplace of brandy—where grapes have been cultivated and distilled for spirits since the 13th century. Made from Xarel-lo, Macabeo, and Parel- lada grapes cultivated under a strict regimen, the liquid is solera-aged in American oak, then rounded out in sherry vats, with a final touch of tequila barrels for an added layer of complexity. The result is a smooth and balanced, full-flavored brandy with notes of oak, grape, vanilla, walnut, hazelnut, and cocoa—an ideal, versatile brandy for traditional neat serves and craft mixology cocktails alike. 628-001-7NV 750 ml x 6 $164, $152/1, $144/3 $27.33/bottle 5 COGNAC DISTILLERIE VINET DELPECH France Almost 250 years after its origin, Distillerie Vinet-Delpech has created the brand "Les Brûleries Modernes", in charge of the group's brands. The word “modernes” is self-explanatory – but what about the word “Brûlerie”? This word (which means "the act of burning") dates back to the fifteenth century, originally referring to the place where distilleries “burn” (distill) the Eaux-de-vie. In other words, the phrase Les Brûleries Modernes symbolizes a blend of the traditional and contemporary, a long history paired with top infrastructure (13 pot stills, 22,000 hectolitre tank storage, 3 bottling lines), a 100 hectare HVE certified sustainable vineyard in the best cognac areas, as well as a young and multicultural team. Delpech Fougerat cognac is distilled with lees in traditional Charente style stills. The grapes come from estate vineyards which extend to one hundred hectares around the Petite Champagne and Fin Bois “terroirs”. DELPECH FOUGERAT VS COGNAC Aged for a minimum of two years in oak casks, and appreciated by mixologists. The ideal base for cocktails. Amber color, with a floral nose demonstrating touches of pear. On the palate, it is elegant and fruity. 633-001-7NV 750 ml x 6 $216, $200/2 $36.00/bottle DELPECH FOUGERAT VSOP COGNAC Aged for a minimum of four years in oak casks, Delpech Fougerat VSOP can be enjoyed in a long drink with tonic or ginger ale over ice. Amber colored with golden hue. A nose demonstrating subtle notes of vanilla and dry fruits is followed by a palate that is balanced and fruity. 633-003-7NV 750 ml x 6 $232, $216/2 $38.67/bottle DELPECH FOUGERAT XO COGNAC Aged for a minimum of ten years in oak casks, Delpech Fougerat XO cognac is appreciated by connoisseurs who prefer to taste neat, without ice, as a digestive. Bright with sublime hints of copper and amber. A fruity nose with aromas of walnut, grape, candied orange and prune. The palate shows spicy notes of pepper and vanilla along with aromas of coffee and leather. 633-002-7NV 750 ml x 6 $440/case $73.33/bottle 6 GIN BATSMAN France, Cognac, Bris-sous-Archiac GIN, 95° This exquisite French gin is bursting with flavor with the use of Seven botanicals: Juniper, Coriander, Lemon, Angelica, Orris, Cassia Bark, and Liquorice Root.
Load more

Recommended publications
  • Coravin Wines Fine Wine by the Glass
    CORAVIN WINES FINE WINE BY THE GLASS “CORAVIN IS THE MOST TRANSFORMATIONAL AND EXCITING NEW PRODUCT FOR WINE LOVERS THAT HAS BEEN INVENTED IN THE LAST 30+ YEARS – THIS IS A KILLER DEVICE” ROBERT PARKER, JR WINE WRITER & CRITIC WITH A CORAVIN THE OPTIONS ARE ENDLESS, WE CAN NOW POUR A GLASS OF FINE WINE WITHOUT PULLING THE CORK, THEREFORE NOT OXIDISING OR CONTIMINATING THE JUICE INSIDE. THIS ALLOWS US TO OFFER FINE AND RARE WINES BY THE GLASS, OR EVEN SPECIAL PARCELS WE HAVE BEEN LUCKY TO GET OUR HANDS ON. WHITE 125ML 2016/17 Condrieu Les Mandouls, Rhone, Ferraton Pere & Fils 17.00 Jancis Robinson – 17 Points Floral nose, backed up by apricot, peach and a tangy marmalade note. Good zest on the finish. Typically bombastic, but retains balance. 2015 Saint-Aubin 1er Cru ‘En Montceau’ Domaine Marc Colin 18.00 Wine Advocate – 91 Points The palate is well balanced with lemon zest, orange peel and hints of peach all served up with a side order of spice on the finish. Plenty to savour here and the length is impressive. 2012 Chassagne-Montrachet 1er Cru Les Champs Gain, Marc Colin 19.00 Jancis Robinson – 16.5 Points Oak-dominant lime nose, quite powerful. Rich and assertive on the palate, it is concentrated and compact, showing power and vibrancy. Oaky yet mineral, pungent and long. RED 125ML 2015 The Owl & The Dust Devil, Finca Decero, Mendoza, Argentina 11.00 Silver Medal – International Wine Challenge – 93 Points 39% Cabernet Sauvignon, 32% Malbec, 19% Petit Verdot, 10% Tannat Superb single vineyard blend with a silky structure, great balance and structure, an exceptionally rich core provides depth of character and flavour for superb ageing potential.
    [Show full text]
  • Sage Wine List
    SAGE WINE LIST APERITIF Boutique Pastis 8 Tio pepe Dry Fino Spain 9 Seppelt Amontillado Australia 11 BEERS ON TAP 9 4 Pines Kolsh Vale Lager Vale Ale Zierholz Porter Hawthorn Pilsner Apple Thief Cider 2 brothers Kung Foo Rice Larger 10 BOTTLES Corona 9 Coopers Pale Ale 8 James Boags Light 7 SOFT DRINKS 5 SPARKLING WATER 6 P/P FANCY SODAS 8 MOCKTAIL 10 Strawberry & Mint Lemonade MINT COCKTAILS “It is the destiny of mint to be crushed.” Waverley Lewis Root Swedish Maid – Vodka, mint, cucumber, lime juice, white sugar syrup 16 The Dragon – Pisco, mint, lime juice, white sugar syrup 16 Old Cuban – Dark Rum, sparkling wine, mint, lime juice, white sugar syrup, angostura bitters 16 Champagne Julep – Cognac, Champagne, mint, white sugar 18 Port Stinger – Port, Crème de Menthe, mint 16 CLUB COCKTAILS "Recalling certain gentlemen of other days, who made of drinking one of the pleasures of life - not one of its evils; and who whatever they drank, proved able to carry it, keep their heads, and remain gentlemen, even in their cups. Their example is commended to their posterity." Albert Stevens Crockett Mitch Martini – Zubrowka Bison Vodka, peach liqueur, apple juice, passionfruit syrup Recipe by Giovanni Burdi, 1997 16 Clover Club – Gin, raspberry syrup, lemon juice, egg white First published in Thomas Bullock’s The Ideal Bartender, 1917 16 El Floridita Daiquiri – White Rum, Maraschino cherry liqueur, grapefruit & lime Recipe by Constantino Ribalaigua Vert, 1912 16 Espresso Martini – Vodka, Coffee Liqueur, espresso, white sugar syrup Recipe by Dick Bradsell, 1983 16 Fish House Punch – Dark Rum, Cognac, Peach Brandy, lemon juice, sugar syrup, water Recipe by unknown, 1732 16 Manhattan – Rye Whiskey, sweet vermouth, maraschino liqueur, orange bitters Recipe by Dr.
    [Show full text]
  • Rye Scotch Gin Brandy Cognac Armagnac Whiskey Rum Tequila
    Bourbon Whiskey Scotch Amaro BLACK DIRT 4 YEAR + 12 AKASHI JAPAN 12 BANK NOTE 5 YEAR*** 11 APEROL 11 BLANTON’S 16 BARRELL INFINITY 14 CADENHEAD MILTONDUFF 11Y 22 BERTO RED BITTER 11 BULLEIT 11 BARRELL WIEMER RIESLING 19 CAOL ILA 18 CAFFO RED BITTER 10 EAGLE RARE 13 DEL BAC SINGLE MALT 18 DEANSTON 12 YEAR 13 CIOCIARO 10 ELIJAH CRAIG 12 YEAR BP 13 DRY FLY TRITICALE 12 DEWAR’S 12 YEAR 12 CYNAR 11 ELIJAH CRAIG SMALL BATCH 12 DRY FLY WHEAT 12 JW BLACK 12 FACCIA BRUTTO APERITIVO 11 FLX DISTILLING + 11 FORTY CREEK BARREL SELECT 11 TALISKER DISTILLERS ED. 19 FACCIA BRUTTO FERNET 11 FOUR ROSES SINGLE BARREL 12 FLX DISTILLING POT STILL 12 FERNET BRANCA 11 FOUR ROSES YELLOW *** 11 FLX DISTILLING MACS BL. 11 GRAND POPPY 10 HANCOCK RESERVE 12 GEORGE DICKEL 12 Gin GULCH FERNET 11 HILLROCK SOLERA 17 JACK DANIELS 12 BARR HILL AGED 14 J. RIEGER CAFFE 11 IRON SMOKE + 11 JAMESON 12 HENDRICK’S 12 QUAGLIA FERNET 10 JOHNNY DRUM 11 J RIEGER’S KANSAS CITY 10 LOCKHOUSE BARREL AGED 12 VECCHIO DEL CAPO 10 KNOB CREEK 9 YEAR 12 LEOPOLD BROS. AMERICAN 10 LOCKHOUSE SAKURA 12 KOVAL 11 LITTLE BOOK 18 MCKENZIE RESERVE 12 LEOPOLD BROS 4 YEAR 11 NIKKA COFFEY MALT 16 OLD HOME DISTILLERS 11 Vermouth 8 MAKER’S MARK 12 NIKKA FROM THE BARREL 15 PLYMOUTH 12 DOLIN DRY DOLIN BLANC 8 NOAHS MILL 12 NIKKA MIYAGIKYO SINGLE MALT 18 SENECA DRUMS + 12 COCCHI DI TORINO 8 OLD FORESTER 12 NIKKA TAKETSURU PURE MALT 16 BRECKENRIDGE*** 11 8 PINHOOK 12 NIKKA YOICHI SINGLE MALT 15 ST.
    [Show full text]
  • Vya Vermouth Manhattan Cocktail Recipe Library
    MANHATTAN COCKTAILS The Manhattan From its unique history, taste, creative versatility and more – the Manhattan is the most enduring and riffable classic of all time. Vya Sweet Vermouth Balanced Aromatic Rich Vya Vermouth is made A blend of herbs heightens the Viscosity and nuance in like a fine wine. Each sensory experience. Ginger, the base wines of Tinta component is carefully cinnamon, cardamom, nutmeg, Roriz, Orange Muscat, selected in the quest and clove, among others, create and dry white make Vya for the perfect balance multiple dimensions and avenues the only vermouth to of bitter and sweet. for pairing. have a fine wine base. Find out more at www.vya.com Awarded “Best” Vermouth at IWC 2017 In 2017, Vya Sweet Vermouth was honored with the Vermouth Trophy at the International Wine Challenge (IWC) in London, an award which highlights its recipient as the best of all vermouths at the competition. At the IWC, wines of all varietals, regions, and styles are blind taste-tested and recognized accordingly during two stages of judging. From there, gold medal recipients go on to compete for the competition’s prestigious trophy medals. Only a single gold medal winner can be awarded a designated trophy medal, earning it the reputation of being the best in that category. CLASSIC 50/50 MANHATTAN 1 1/2 oz. Vya Sweet Vermouth 1 1/2 oz. Rye whiskey Garnish: Brandied cherry Preparation: Add ingredients to mixing glass with ice. Stir, strain into glassware and garnish. CLASSIC MANHATTAN 2 oz. Rye whiskey 1 oz. Vya Sweet Vermouth 3-5 dashes Angostura Bitters Garnish: Brandied cherry Preparation: Stir, strain into chilled coupe.
    [Show full text]
  • Signature Cocktails
    SIGNATURE COCKTAILS THE SIGNATURE “ELMO COLA” mix a glass-bottled Coke or Diet Coke with our very own St. Elmo Whiskey. Traditionally distilled straight bourbon, infused with natural dark cherry and bourbon vanilla beans. Served with our famous drunken cherries I 15 INFUSION SHOT (a perfect way to finish your Coke) I 12 JOURNEYMAN MANHATTAN classic cocktail made with our very own Huse Culinary private selection of Journeyman Rye coupled with a bit of sweet vermouth and a dash of orange bitters I 15 POP’S OLD FASHIONED Knob Creek Rye is the core of this drink combined with Jerry Thomas bitters giving this cocktail a taste of dried fruit, finished with orange peel and a light hint of Angostura bark I 14 ANGEL’S SHARE Buffalo Trace bourbon, Domaine de Canton ginger liqueur, Journeyman OCG apple cider liqueur, and lemon, topped with sparkling wine I 13 THE MULES ELMO made with our own St. Elmo whiskey I 15 REYKA traditional, made with Reyka vodka I 11 BRAMBLE black raspberry vodka mule I 12 HERB YOUR ENTHUSIASM Tito’s Handmade vodka, fresh basil, rosemary syrup, lime I 12 FRENCH 75 classic French cocktail first made famous in Paris’ “Harry’s Bar”, Malfy gin, St. Germaine, and lemon, topped with sparkling wine I 12 LIQUID LOVE AFFAIR Stoli Vanilla, passionfruit and pineapple, topped with sparkling wine I 12 LEMONDROP Infuse Spirits lemon vodka, Luxardo Lemoncello, lemon juice I 12 RANCH WATER Hiatus reposado, lime, Topo Chico I 15 BEER SELECTIONS DRAFT QUAFF ON! & HUSE CULINARY THEODORE HOPS IPA Nashville, IN BELL’S OBERON WHEAT ALE Comstock,
    [Show full text]
  • After Dinner Drinks Menu
    AFTER-DINNER DRINKS LIST AFTER-DINNER COCKTAILS 2 SWEET WINES 3 PORT / SHERRY 4 WHISK(E)Y 5 BRANDY / RUM / LIQUORS 6 HOT DRINKS 7 AFTER-DINNER DRINKS LIST After-Dinner Cocktails HUXLEY SIGNATURE SAZERAC 10.00 ‘Jack Daniel’s Rye’ represents one of JD’s first new jaunts since the mid-1800s which coincidentally was the era in which the, ‘Sazerac’ cocktail was born. Equal measures of spicy Rye & Baron Signonac’s decadent, ‘VSOP Armagnac’ are stirred down with ‘Peychaud’s Bitters’ then poured over ice by the guest. PEAR & RISTRETTO NEGROSKI 10.00 PA delectable digestif served in a brass cafetière and infused with single origin coffee beans. ‘Grey Goose Poire’ brings the pear element, richness and a silky texture. Martini’s premium vermouth, ‘Rubino’ marries the flavours effortlessly. A warm, fuzzy feeling to finish served over ice. 2 AFTER-DINNER DRINKS LIST Sweet Wines Top dessert wines must deliver as much freshness as sweetness. From bouncy, fruity sweet wines from N. Italy to the best wine you’ll ever smell, from Canada, a great dessert wine can crown a wonderful meal. 375ML SWEET WINE ORIGIN 70ML BTL Contero Moscato D’Asti Di Strevi Piemonte, Italy 5.00 22.00 Contero Brachetto D’Acqui Piemonte, Italy 5.50 26.50 Blenheim, Blenheim Iced Cider (375ml) 8.50 40.00 England 375ML FINE SWEET WINE ORIGIN 35ML 70ML BTL Sauternes, Chateau La Ville Sauternes 7.50 15.00 75.00 France Inniskillin Riesling Icewine* Niagara, Canada 11.00 22.00 100.00 *PRODUCER SPOTLIGHT: INNISKILLIN, NIAGARA PENINSULA, CANADA I remember trying this at the London Wine Fair in 2013, it blew anything else I’d tried that day (150+ wines!) out of the water.
    [Show full text]
  • Scandanavian Menu 10/24
    STARTERS For the summer, the chefs will be offering menus inspired by different parts of the world. BRAISED LAMB......................................................................14 The food menu will connect with our seasonal dill, egg yolk, Local Crumb rye bread cocktail menu for a fun & cohesive experience. POTATO SOUP.........................................................................11 For our sixth menu, we invite you to travel Gjetost, horseradish, chive with us while we explore Nordic cuisine. Our kitchen and bar team have created dishes SMOKED HERRING SMÖRGÅS.................................13 radish, fennel, seeded bread and drinks inspired by different Nordic countries, while adding touches driven by ...............................................................12 their own personal styles. HEIRLOOM BEETS warm farro, dill, kale, caraway Keep an eye on our Instagram & Facebook for updates and upcoming events! ENTRÉES ROASTED DUCK BREAST..........................................................................................................................29 celery root, apple mostarda, duck jus ARCTIC CHAR…...………........................................................................................................................................25 yogurt broth, dill oil, roasted Brussels sprouts CHANTERELLE MUSHROOM DUMPLINGS................................................................................22 creamed cabbage, kohlrabi, lingonberry Vegetarian/vegan/gluten-free requests will be happily accommodated. Our
    [Show full text]
  • The Project Gutenberg Ebook of a History of the Reformation (Vol. 1 of 2) by Thomas M
    The Project Gutenberg EBook of A History of the Reformation (Vol. 1 of 2) by Thomas M. Lindsay This eBook is for the use of anyone anywhere at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at http://www.gutenberg.org/license Title: A History of the Reformation (Vol. 1 of 2) Author: Thomas M. Lindsay Release Date: August 29, 2012 [Ebook 40615] Language: English ***START OF THE PROJECT GUTENBERG EBOOK A HISTORY OF THE REFORMATION (VOL. 1 OF 2)*** International Theological Library A History of The Reformation By Thomas M. Lindsay, M.A., D.D. Principal, The United Free Church College, Glasgow In Two Volumes Volume I The Reformation in Germany From Its Beginning to the Religious Peace of Augsburg Edinburgh T. & T. Clark 1906 Contents Series Advertisement. 2 Dedication. 6 Preface. 7 Book I. On The Eve Of The Reformation. 11 Chapter I. The Papacy. 11 § 1. Claim to Universal Supremacy. 11 § 2. The Temporal Supremacy. 16 § 3. The Spiritual Supremacy. 18 Chapter II. The Political Situation. 29 § 1. The small extent of Christendom. 29 § 2. Consolidation. 30 § 3. England. 31 § 4. France. 33 § 5. Spain. 37 § 6. Germany and Italy. 41 § 7. Italy. 43 § 8. Germany. 46 Chapter III. The Renaissance. 53 § 1. The Transition from the Mediæval to the Modern World. 53 § 2. The Revival of Literature and Art. 56 § 3. Its earlier relation to Christianity. 59 § 4. The Brethren of the Common Lot.
    [Show full text]
  • Cognac and Armagnac
    Chapter 9 Cognac and Armagnac In This Chapter ▶ Finding out where cognac and armagnac are made ▶ Deciphering the designations on labels ▶ Getting familiar with the well-known brands ▶ Finishing a meal with a warm drink rance produces two kinds of brandy: cognac and arma- Fgnac. Both are named after the region in which they’re made, and both are delicious. Cognac Cognac can be produced only in the legally defined region of Cognac, France, located between the Atlantic and Massif Central — specifically, at the junction between the oceanic and continental climate zones. The region also straddles the dividing line between northern and southern climates. These four influences create a multitude of microclimates. In addi- tion to the unique climate, the soil characteristics also foster a range of wine and, consequently, the cognac of each region. In 1909, the French government passed a law that only brandy produced in the “delimited area” surrounding the town of Cognac can be called cognac. How cognac is made The arduous, time-honored distilling and aging process is what makes cognac so special. The cognac you drink today was produced using methods dating back to the 17th century. The distillation of cognac is a two-stage process: 74 Part II: Distilling the High Points of Various Spirits 1. A first distillate, known as brouillis, is obtained, with an alcoholic strength of 28 to 32 percent. 2. The brouillis is returned to the boiler for a second heating, which produces a liquid known as la bonne chauffe. The beginning and the end of this second dis- tillation (the head and tail) are discarded, leaving only the heart of the spirit, which becomes cognac.
    [Show full text]
  • Crafted Cocktails
    CRAFTED COCKTAILS MODEL T // 9 MORA-TORIUM // 10 gin, vodka, or bourbon with 21c tonic blanco tequila, mezcal, cynar, blackberry syrup, lime LAID BACK // 10 YOU ARE ENCHANTING // 11 hendrick’s gin, cucumber, lemon, Inspired by our current exhibition: Seeing Now pink peppercorn, soda gentleman jack tennessee whiskey, pecan orgeat, lemon, egg white, THE FRENCH GIRL // 10 gin, pamplemousse liqueur, sage, RATIONS // 9 grapefruit, bubbles plantation grand reserve 5yr, plantation O.F.T.D, and wray and nephew overproof rum blend, pimento dram, MOVIN’ TO THE COUNTRY // 8 pecan syrup, angostura bitters four roses bourbon, peach, lemon, peach bitters, red wine float, WEST VILLAGER // 12 amaretto meringue knob creek small batch bourbon, averna amaro, eôté coffee, giffard banane du bresil, peychaud’s bitters, orange expression MISSING AN OLD FAVORITE? #STOPSUCKING we can probably still make it! We’ve teamed up with Lonely Whale to help ask your server or bartender eliminate plastic from the world’s oceans, that’s why we’ve eliminated plastic straws from our menus. Can’t let go just yet? We’re happy to provide you a biodegradable paper straw upon request. \\\\\\\\ //////// BOTTLED BEERS THE CHAMPAGNE OF BEERS // 5 COOP NATIVE AMBER // 5 milwaukee, wi // american lager // abv 3.2% oklahoma city, ok // amber ale // abv 6.5% FULL SAIL SESSION LAGER // 5 ANTHEM UROBOROS // 7 hood river, or // american pale lager // abv 5.1% oklahoma city, ok // stout // abv 8.5% STELLA ARTOIS // 7 VANESSA HOUSE 401K // 7 leuven, be // pale lager // abv 5% oklahoma city,
    [Show full text]
  • Spirit Brands
    Spirits Brand Listing TYPE BRAND BITTERS Angostura Bitters BITTERS Fee Brothers BITTERS Peychaud BRANDY Aqua Perfecta BRANDY Armagnac BRANDY Bistra Slivovitz BRANDY Bols BRANDY Boulard BRANDY Chiarlo BRANDY Christian Brothers BRANDY D.W. Anders BRANDY Germain Robin BRANDY Janneau BRANDY Korbel BRANDY Metaxa BRANDY Nonino BRANDY Paul Masson BRANDY Pere Magloire BRANDY Prestige BRANDY Raynal BRANDY St. Remy BRANDY Torres COGNAC Alize COGNAC Cointreau COGNAC Jacques Cardin COGNAC Labelle COGNAC Maison Surrene COGNAC Remy CORDIAL & LIQUEURS Aalborg CORDIAL & LIQUEURS Amarula CORDIAL & LIQUEURS Americano CORDIAL & LIQUEURS Ancho Reyes CORDIAL & LIQUEURS Antica CORDIAL & LIQUEURS Aqua Perfecta CORDIAL & LIQUEURS Baja CORDIAL & LIQUEURS Barenjager CORDIAL & LIQUEURS Barrows Intense CORDIAL & LIQUEURS Bepi Tosolini CORDIAL & LIQUEURS Blackmaker CORDIAL & LIQUEURS Bols CORDIAL & LIQUEURS Bottega 5/11/2017 1 Spirits Brand Listing TYPE BRAND CORDIAL & LIQUEURS BroVo CORDIAL & LIQUEURS Café Boheme CORDIAL & LIQUEURS Caliber CORDIAL & LIQUEURS Chambord Liqueur CORDIAL & LIQUEURS Chambord Vodka CORDIAL & LIQUEURS Chateau Monet CORDIAL & LIQUEURS Chateau Pomari CORDIAL & LIQUEURS Cherry Heering CORDIAL & LIQUEURS Cinnabon CORDIAL & LIQUEURS Cointreau CORDIAL & LIQUEURS Copa D' Oro CORDIAL & LIQUEURS Delaney's CORDIAL & LIQUEURS Domaine De Canton CORDIAL & LIQUEURS Dr. McGillicuddy's CORDIAL & LIQUEURS Drambuie CORDIAL & LIQUEURS Dubois CORDIAL & LIQUEURS Evangelines CORDIAL & LIQUEURS Fernet CORDIAL & LIQUEURS Fire Water CORDIAL & LIQUEURS Fratelli
    [Show full text]
  • Armagnac Appreciation 101
    Armagnac appreciation 101 By Jason Wilson Tuesday, January 18, 2011; 11:43 AM The bottle of Armagnac sat on display near the counter of my local liquor store for over a year. When it comes to spirits, I'm not normally moved by come-hither numbers, but in this case the Chateau de Laubade's classic 1957 vintage and its $399.99 price tag aroused a kind of lust that wasn't normal. I was waiting for the slightest, flimsiest justification or provocation to buy that bottle of brandy, which was strange, because until recently I'd never tasted much Armagnac. Then, in late November, I traveled to Gascony, in southwestern France. This was the traditional time of year for distillation, after the annual grape harvest, when production happens around the clock. At night, during these weeks, distillers dine, play cards, smoke cigars and even throw parties right next to their hot stills, which are in many cases still fueled by wood. I went to a couple of such soirees and ate so much rich Gascon foie gras that I feared I might meet the same fate as the geese. To wash it all down, I drank a whole lot of Armagnac, ranging across many producers, blends, vintages and price points. Decadent? Yes, incredibly so. And it only fueled my new Armagnac desire. Gascony is notoriously provincial and ornery. "It's difficult to get to and from here," said Arnaud Lesgourgues, president of Chateau de Laubade. "We don't have any airport. We don't have a big train station or big highways." That is probably why you so often see Armagnac referred to as cognac's "hick cousin." It can be made only in the Armagnac AOC, one of the government's designated appelations, which is split into three regions: Bas Armagnac, Tenareze and Haut Armagnac.
    [Show full text]