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Proposal for a Draft REGULATION of the EUROPEAN PARLIAMENT and of the COUNCIL on the Definition, Description, Presentation and L
Proposal for a Draft REGULATION OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL on the definition, description, presentation and labelling of spirit drinks, the use of the names of spirit drinks in the presentation and labelling of other foodstuffs, and the protection of geographical indications for spirit drinks, the use of ethyl alcohol and distillates of agricultural origin in alcoholic beverages, and repealing Regulation (EC) No 110/2008 THE EUROPEAN PARLIAMENT AND THE COUNCIL OF THE EUROPEAN UNION, Having regard to the Treaty on the Functioning of the European Union, and in particular Articles 43(2) and 114(1) thereof, Having regard to the proposal from the European Commission,1 After transmission of the draft legislative act to the national parliaments, Having regard to the opinion of the European Economic and Social Committee,2 Acting in accordance with the ordinary legislative procedure,3 Whereas: 1 OJ C […], […], p. […]. 2 OJ C , , p. 3 OJ C […], […], p. […]. (1) Regulation (EC) No 110/2008 of the European Parliament and of the Council4 has proved successful in regulating the spirit drinks sector. However, in the light of recent experience and technological innovation, market developments and evolving consumer expectations, it is necessary to update the rules on the definition, description, presentation and labelling of spirit drinks and to review the ways geographical indications for spirit drinks are registered and protected. (2) In order to align the powers conferred upon the Commission pursuant to Regulation (EC) No 110/2008 to Articles 290 and 291 of the Treaty on the Functioning of the European Union (‘the Treaty’), further amendments to that Regulation are needed. -
San José Studies, November 1975
San Jose State University SJSU ScholarWorks San José Studies, 1970s San José Studies 11-1-1975 San José Studies, November 1975 San José State University Foundation Follow this and additional works at: https://scholarworks.sjsu.edu/sanjosestudies_70s Part of the American Literature Commons, and the Literature in English, North America Commons Recommended Citation San José State University Foundation, "San José Studies, November 1975" (1975). San José Studies, 1970s. 3. https://scholarworks.sjsu.edu/sanjosestudies_70s/3 This Journal is brought to you for free and open access by the San José Studies at SJSU ScholarWorks. It has been accepted for inclusion in San José Studies, 1970s by an authorized administrator of SJSU ScholarWorks. For more information, please contact [email protected]. Portrait by Uarnaby Conrad (Courtesy of Steinbeck Research Center) John Steinbeck SAN JOSE STUDIES Volume I, Number 3 November 1975 ARTICLES Warren French 9 The "California Quality" of Steinbeck's Best Fiction Peter Lisca 21 Connery Row and the Too Teh Ching Roy S. Simmonds 29 John Steinbeck, Robert Louis Stevenson, and Edith McGillcuddy Martha Heasley Cox 41 In Search of John Steinbeck: His People and His Land Richard Astro 61 John Steinbeck and the Tragic Miracle of Consciousness Martha Heasley Cox 73 The Conclusion of The Gropes of Wroth: Steinbeck's Conception and Execution Jaclyn Caselli 83 John Steinbeck and the American Patchwork Quilt John Ditsky . 89 The Wayward Bus: Love and Time in America Robert E. Work 103 Steinbeck and the Spartan Doily INTERVIEWS Webster F. Street 109 Remembering John Steinbeck Adrian H. Goldstone 129 Book Collecting and Steinbeck BOOK REVIEWS Robert DeMott 136 Nelson Valjean. -
The Alcohol Textbook 4Th Edition
TTHEHE AALCOHOLLCOHOL TEXTBOOKEXTBOOK T TH 44TH EEDITIONDITION A reference for the beverage, fuel and industrial alcohol industries Edited by KA Jacques, TP Lyons and DR Kelsall Foreword iii The Alcohol Textbook 4th Edition A reference for the beverage, fuel and industrial alcohol industries K.A. Jacques, PhD T.P. Lyons, PhD D.R. Kelsall iv T.P. Lyons Nottingham University Press Manor Farm, Main Street, Thrumpton Nottingham, NG11 0AX, United Kingdom NOTTINGHAM Published by Nottingham University Press (2nd Edition) 1995 Third edition published 1999 Fourth edition published 2003 © Alltech Inc 2003 All rights reserved. No part of this publication may be reproduced in any material form (including photocopying or storing in any medium by electronic means and whether or not transiently or incidentally to some other use of this publication) without the written permission of the copyright holder except in accordance with the provisions of the Copyright, Designs and Patents Act 1988. Applications for the copyright holder’s written permission to reproduce any part of this publication should be addressed to the publishers. ISBN 1-897676-13-1 Page layout and design by Nottingham University Press, Nottingham Printed and bound by Bath Press, Bath, England Foreword v Contents Foreword ix T. Pearse Lyons Presient, Alltech Inc., Nicholasville, Kentucky, USA Ethanol industry today 1 Ethanol around the world: rapid growth in policies, technology and production 1 T. Pearse Lyons Alltech Inc., Nicholasville, Kentucky, USA Raw material handling and processing 2 Grain dry milling and cooking procedures: extracting sugars in preparation for fermentation 9 Dave R. Kelsall and T. Pearse Lyons Alltech Inc., Nicholasville, Kentucky, USA 3 Enzymatic conversion of starch to fermentable sugars 23 Ronan F. -
Distillation of Alcohol and De-Naturing
The Distillation Group, Inc. Technology in Distillation Distillation of Alcohol And De-Naturing By F. B. Wright 2nd Edition, Published 1907 This converted document: Copyright Andrew W. Sloley 2001. All rights reserved. Copies of this work may be downloaded and installed on electronic data storage systems and in paper format provided: The document is kept complete and is not edited or modified in any way (including by removal of this notice or by deletion or modification of the copyright notice.) PO Box 10105 979-764-3975 College Station, TX 77845 979-764-1449 Fax USA [email protected] www.distillationgroup.com The Distillation Group, Inc. Technology in Distillation Conversion Notes To the greatest extent possible, the original layout of the work has been preserved within the constraints of reasonable conversion to modern electronic format. Exceptions to this (along with some other notes) include: 1. The original text used full width formatting across the page with hyphenation. The converted version uses right justified text and line break hyphenation has been removed. 2. Hyphenation with compound words has been kept. 3. Hyphenation breaks between pages have been kept. 4. Small capitals were originally used in subtitles, figure legends and in some other places. The small capitals have been replaced with regular capitals of the appropriate font size. 5. Spelling and grammar has changed since 1907. Original spelling and grammar was kept. 6. Most mistakes in the original text in spelling, grammar, and punctuation have been kept. 7. Figures that were originally on fold-out plates have been reduced to fit on one page. -
Draft Environmental Profile on Barbados
DRAFT ENVIRONMENTAL PROFILE ON BARBADOS lunded by A. I.D., uruvau oF ;:it,!Iu(, anlibT'IechW)1 c(q,/, Office of Forestry, Environment and Natural Resources under PSSA SA/TOA 1-77 w it h U. rl1. an,] ri tln. Bi().;l)}lw o ProIr am iAY I 1 2 Pre[ared by: Fred Baumani May 1982 THE UNITED STATES NAI _C MMITEF RtMANANDTHEBIOSPHERE NATIO\~ ~Departmelnt of Stte I/C 02 IV Lem) WASHIN TO/l0.Cs02 An Introductory Note on Draft Environmental Profiles: The attached draft environmental report has been prepared under a contract between the U.S. Agency for Internationa] Development (AID), Bureau of Science and Technology (ST/FNR) and the U.S. Man and tile Bio sphere (MAB) Program. It is a proirninary review of information avail abl.e in the United St.:ites on the status of the environment and the natural resources of tile identi fled country and is one of a series of similar studies now underway on countries whtch receive U.S. bil.ateral assistance. This report Is the first step in a vprocess to develon better In formition for the A.i.). Miss ion: for hot counrry officials: and others on the enyI ronImenta1 s I I uat o n speri fi c count ri Ps and beginus to identify the most crit i-al areas of conccrn. A more comprehensive study may be undertaken in each country b Bei onal Bure;ls and/or A.I.D. Missions. These would involve Incal scicntists in a more detailed examin.ation of the actual sit uat ions as wel1 as a bet ter definition of issues, problems and priorities. -
The Invicta Whisky Charter from the Distillers of Masthouse Whisky This
The Invicta Whisky Charter from the distillers of Masthouse Whisky This charter is made by Copper Rivet Distillery, England, distillers of Masthouse Whisky. English Whisky stands on the shoulders of the great whiskies from around the world and, as one of the founding distilleries of this revived tradition in England, we are making a commitment to consumers of our spirit that Masthouse Whisky is, and will always be, produced in accordance with these high standards. We do not believe that a tradition of exacting standards, high quality and innovation and experimentation are mutually exclusive. Our home of Chatham’s historic Royal Dockyard has demonstrated this over centuries, crafting and innovating to build world class ships. And we wish to set out areas where we intentionally leave latitude to create new and (or) nuanced expressions of this noble and beloved craft of whisky making. We believe that consumers have a right to know what they are buying and how what they consume and enjoy is produced made. Our commitment is that, when our whisky is chosen, it will have been made in strict adherence with these exacting standards designed to underpin character, flavour and quality. We don’t presume to lay out standards on behalf other great distilleries in other regions of England – we expect that they may wish to set their own rules and standards which underpin the character of their spirit. This is our charter, for our whisky. Our commitment, our promise, our standards – our charter The spirit must be distilled in England, United Kingdom. The entire process from milling grist, creating wort, fermenting distiller’s beer, distillation and filling casks must happen at the same site. -
Cocktail List
Cocktail List In the beginning, there was alcohol. And it was good. Gin Sage & Grapefruit Sbagliato 13 Pronounced ‘Spal-yacht-oh’ it means wrong or mistake in Italian referring to a Milanese bartender accidently pouring dry Prosecco into a half made Negroni. Working along the same lines we created a grapefruit cordial to pair with Tanqueray 10, grapefruit juice, Favola Prosecco and some fresh sage. Tanqueray 10, Grapefruit Cordial, Grapefruit Juice, Sage Leaves, Prosecco Clover Club 13 Named after the Philadelphian men’s club, it has fallen in and out of fashion since its creation pre-prohibition. Normally it is made using a raspberry syrup however we like to keep it bright and fresh by using real raspberries which gives a pastel fruitiness perfect for lunch or dinner. Tanqueray 10, Lemon Juice, Fresh Raspberries, Egg White, Sugar Syrup Gin Garden 12 Adapted from Nicolas de Soto’s concoction called Nico’s gimlet, the Gin Garden has none of the spice of its original brother. It has the holy trinity (or ‘gin’ity) of gin, cucumber and elderflower. Super refreshing and a perfect palate cleanser between bites. Tanqueray 10, St-Germain Elderflower Liqueur, Cucumber, Apple & Lime Juice, Egg White, Sugar Syrup Perfect Lady 12 A lighter and more balanced variation of the classic White Lady. This traditional 1930s British cocktail that has a very similar flavour profile to a lemon meringue pie. It’s a very sophisticated cocktail for the perfect lady (or gent!) Tanqueray 10, Crème De Pêche, Lemon Juice, Egg White, Sugar Syrup Dom Collins 13 Created by our very own Marco Rodocanachi this Collins recipe is turned in to a herbaceous and quaffable beverage by adding D.O.M Bénédictine a 300 year old liqueur recipe, perked up with sweet elderflower cordial, fresh lemon juice and a splash of soda. -
AMERICAN WHISKEY Whiskey Is Made All Across America, From
SCOTLAND JAPAN AMERICAN WHISKEY It’s believed whisky-making It wasn’t too long ago that finding Japanese whisky was like discovering an obscure bird. Rare, and once Whiskey is made all across America, from Washington to Virginia. From sweet Tennessee whiskies to began in Scotland as winemaking methods spread found, you never wanted the experience to end. spicy rye and unaged corn, the country uses a wide variety of grains in whiskey production. from monasteries in Europe; with Although distilleries in Japan have been producing no access to grapes, monks used whiskey for years, it is only recently that the western grain mash instead to produce world has discovered their rich pleasure. an early form of the popular spirit. The name itself derives from the Gaelic name, uisge beatha, which translates loosely to ‘water of life’. NEW WORLD WHISKY Injecting a small dose of exoticism has helped drive the appeal of new world whiskies behind any great back bar. This is something different. Riding coattails of non-conventionalism, great whiskies have begun to come through from the likes of Japan and even Australia. NEW YORK, USA Before Prohibition more than 1,000 farm distillers produced alcohol from New York grains and fruits. Once it began in 1920 and by the time it was repealed at the end of 1933, America’s legal distilling industry was all but crippled. Whole traditions and methodologies of American distilling were lost forever, including those of the New York State distillers. In 2004, a handful of distilling pioneers worked with the state to draft the law enabling distilleries to return. -
Gin & Cocktail List
GIN & COCKTAIL LIST GIN SELECTION 25ml MALFY GIN 25ml Gordon’s Gin 3.50 Con Limone 3.95 The UK’s No.1 gin - the perfect combination of pure Delectable Italian sun-ripened lemons and Amalfi lemon distilled grain spirit and rich botanicals. peel with fine botanicals and handpicked juniper. Premium Indian or Light Tonic – Lemon Light Tonic – Thyme Bombay Sapphire 3.75 Gin Rosa 3.95 Fresh citrus and juniper flavours combined with an An elegant fusion of some Sicilian pink grapefruits, elegant light spicy finish. Italian lemons, fine botanicals and handpicked juniper. Indian Tonic – Lime Premium or Light Tonic – Lemon or Lime Silent Pool 3.25 Con Arancia 3.95 Soft, dry, juniper, slight sweetness and citrus fruits Italian oranges combined with a selection of ripe taste with a long lasting and dry finish. Sicilian blood oranges blended with the finest botanicals and handpicked juniper. Indian Tonic – Orange Mediterranean Tonic – Orange Boodles Mulberry 3.75 The taste combines delicate mulberries with notes 25ml of raspberry and currant to create a sweet and LOCALLY PRODUCED GIN subtle medley. Premium or Light Tonic – Orange Bedrock 3.75 Refreshing citrus character and unique blend of Puerto de Indias 3.25 botanicals distilled with Cumbrian kiln dried oak bark. Beginning intense aromas of strawberry and juniper Light Tonic – Thyme on the nose, the taste of strawberry is subtle and there are delicate touches of liquorice and gentle citrus. Langton’s No.1 3.95 Premium or Light Tonic – Strawberry & Cinnamon Stick An interesting gin from the Lake District, using water from Skiddaw and local botanicals, including ‘seasoned Hendricks 3.95 bark’, to create a tasty gin. -
Jägerdrinks Jagermeister.Com/Jagermixer
JägerDrinks jagermeister.com/jagermixer The complete JägerMixing bible. All drinks from A-Z in overview. Find, mix, party! 2 Altona 93 1 part Jägermeister Put all ingredients into a shaker with crushed ice and 1 part Friesengeist shake. Top up with peach juice 1 part raspberry schnapps (by Michael Hasenberg). Peach juice Banana Jäger 3cl Jägermeister Put all ingredients - apart from the tonic water - into 3cl Creme de Banane a blender with crushed ice and then pour into a glass. 3cl lemon juice Top up with tonic water. 4cl peach juice Tonic Water Bed of Roses 3cl Jägermeister Put all ingredients and ice into a shaker, shake well 4cl lemon juice and filter into a highball glass. To decorate: a slice of 2cl grenadine syrup lime with cherry on the side of the glass. 1cl lime juice Black Army 3cl Jägermeister In a shot glass, pour in first layer of Jägermeister, then 3cl Galliano pour in 3 cl Galliano to form the second layer (USA). Bonsoni 2cl Jägermeister Add all the ingredients to ice cubes in a tumbler and stir 1cl melon liqueur with a mixing spoon. Then filter into a Martini glass and 1cl currant liqueur decorate with a cocktail cherry. 1cl pineapple juice 1cl raspberry juice 3 BoomBassTic 4cl Jägermeister Slowly pour the ingredients over ice cubes into the 0.1l orange juice glass (by Stefan Emmerich). 0.1l cherry juice Brainshot 2cl Jägermeister Mix all the ingredients with ice cubes in a shaker and 1cl melon liqueur filter into a glass with one or two ice cubes (USA). -
American Whiskey
AMERICAN WHISKEY STRAIGHT BOURBON Whiskey WHISKEY DISTILLERY AGE PROOF from a mash containing at least Bulleit, $14 Bulleit 6 years 90.0 51% corn. WHISKEY DISTILLERY AGE PROOF Rowan’s Creek, $18 Rowan’s Creek 8 years 100.1 SMALL BATCH Willett Reserve, $20 Willett Distillery 10-12 years 94.0 The mingling of Jefferson “Ocean”, $20 McLain & Kyne 8 years 90.0 select barrels to Jefferson’s Reserve, $18 Germain-Robin 8 years 90.0 Woodford Reserve, $16 produce a specific High West 12-16 years 92.0 Hillrock, $20 McLaine & Kyne 12-17 years 90.2 style or taste. Filibuster, $14 Knob Creek 9 years 100.0 Johnny Drum, $15 LaBrot & Graham 6-8 years 90.4 Noah’s Mill, $20 Austin Nichols 4 years 109.0 UNFILTERED An effort to preserve WHISKEY DISTILLERY AGE PROOF the original barrel Booker’s, $18 Jim Beam 6-8 years 125.3 flavor. Often, clarity is lost but with no adverse effects on the whiskey. PRIVATE PARTIES & DAYTIME MEETINGS Call Cristina Blanco our Special Events Director 2132 Florida Avenue, NW 202.797.4870 Washington, D.C. • 202.462.5143 AMERICAN WHISKEY WHISKEY DISTILLERY AGE PROOF SINGLE BARREL Whiskey drawn Eagle Rare, $14 Old Prentice 10 years 90.0 from one select Blanton’s, $18 Ancient Age 4 years 93.0 barrel and not mingled with any other whiskeys. WHISKEY DISTILLERY AGE PROOF STRAIGHT Lot No. 40, $14 Glenora 8 years 86.0 RYE WHISKEY Bulleit, $14 Bulleit 6 years 90.0 Whiskey made Whistle Pig, $20 Whistle Pig Farm 10 years 100.0 from a mash Pritchard’s, $18 Pritchard’s 3-5 years 86.0 Filibuster, $14 Filibuster 6 years 90.00 containing at 1910, $16 Hood River 12 years 90.00 least 51% rye. -
Craft Distilling in Seattle
l DISTILLERY VISIT Craft distilling in Seattle As a follow up to the feature last June on craft distilling in Seattle, Brewer and Distiller International promised you two more distilleries from the city billed as having more distilleries than any other in the USA. As part of our Craft Spirits and Distillation themed edition we feature Copperworks, where owner/distiller Jason Parker didn’t just ‘pick’ his stills but had them made in Scotland by Forsyths, and Emerson Lamb, President of the biggest producer of single malt whiskey in the country, shows us around the Westland Distillery. with release expected in 2016. Copperworks We are shown around the distillery by Jason Parker, co-owner, distiller Distilling Company (and brewer) who with business partner opperworks Distilling Company is and fellow distiller Micah Nutt opened Copperworks Distilling Ca locally owned distillery, tast- the Copperworks Distillery in a historic ing room and retail store located on building close to the waterfront and, Company 1250 Alaskan Way Seattle’s downtown waterfront. The importantly, next to the Seattle Steam Seattle company offers small-batch gin and Company’s giant powerhouse. Jason WA 98101 vodka made from a base of Washing- was the first brewer at Seattle’s Pike +1 206 504 7604 ton-grown malted barley. Its twice- Place Brewery in 1989, with time served [email protected] distilled, all-malt whiskey is aging in at Fish Brewing Company, Redhook and charred, new American oak barrels, then as Brewmaster at Pyramid Brew- are sourcing sweet (un-hopped) wort eries. Jason explained that the original from either of the nearby Pike or Ely- plan was to include a brewing opera- sian Breweries.