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Dear Shareholders!
Dear Shareholders! It is a great pleasure for me that I can share with you again the results of a truly successful business year: sales volumes of our flagship brand, Unicum, increased yet again, our Hubertus brand continued its march forward, our Fütyülős brand maintained its good market position and, besides all these, the international brands marketed by the Company can also boast a considerable increase. Perhaps the most important event in the life of Zwack Unicum last year was the January 2017 debut of Unicum Riserva which was the first innovation not only in Hungary, but also in Europe, to enter the super-premium herb liqueur mar- ket. This very special brand owes its unique taste to the „double barrel” ageing process: Unicum, which serves as its base, is aged in the biggest and oldest - over 80 years old - cask in the cellars in Soroksári street. This is followed by the ageing in barrels from the cellars of Tokaj. Unicum Riserva was introduced to representatives of the spirits market and the press with the help of our master distillers during our renewed mentor programs, meeting with a huge success. The main theme of summer 2017 was water and water sports. In line with that, we presented a very special life story which can serve as an example for all those who are looking for motivation in order to achieve their goals. Swimmer Tamas Sors, multiple paralympic world and European champion, is a living proof of how much we can achieve by a positive attitude, dedication and hard work. No summer passes by without festivals and Unicum. -
Capture the True Essence of the State in a Glass of Wine
For more information please visit www.WineOrigins.com and follow us on: www.facebook.com/ProtectWineOrigins @WineOrigins TABLE OF CONTENTS INTRODUCTION 1. INTRODUCTION 2. WHO WE ARE Location is the key ingredient in wine. In fact, each bottle showcases 3. WHY LOCATION MATTERS authentic characteristics of the land, air, water and weather from which it 4. THE DECLARATION originated, and the distinctiveness of local grape growers and winemakers. 5. SIGNATORY REGIONS • Bordeaux Unfortunately, there are some countries that do not adequately protect • Bourgogne/Chablis a wine’s true place of origin on wine labels allowing for consumers to be • Champagne misled. When a wine’s true place of origin is misused, the credibility of the • Chianti Classico industry as a whole is diminished and consumers can be confused. As • Jerez-Xérès-Sherry such, some of the world’s leading wine regions came together to sign the • Long Island Joint Declaration to Protect Wine Place & Origin. By becoming signatories, • Napa Valley members have committed to working together to raise consumer awareness • Oregon and advocate to ensure wine place names are protected worldwide. • Paso Robles • Porto You can help us protect a wine’s true place of origin by knowing where your • Rioja wine is grown and produced. If you are unsure, we encourage you to ask • Santa Barbara County and demand that a wine’s true origin be clearly identified on its label. • Sonoma County Truth-in-labeling is important so you can make informed decisions when • Tokaj selling, buying or enjoying wines. • Victoria • Walla Walla Valley • Washington State We thank you for helping us protect the sanctity of wine growing regions • Western Australia worldwide and invite you to learn more at www.wineorigins.com. -
Business Meeting of the Michigan Liquor Control
BUSINESS MEETING OF THE MICHIGAN LIQUOR CONTROL COMMISSION Held: Tuesday, September 12, 2017 Lansing District Office 525 W Allegan Lansing MI 48933 Present: Andrew J. Deloney, Chairman Teri L. Quimby, Commissioner Dennis Olshove, Commissioner Absent: None Staff: Pam Hamilton, Director of Finance Division Liliana Paceagiu, Deputy Director of Finance Division Anita Fawcett, Administrative Assistant ______________________________________ The meeting was called to order by Chairman Deloney at 9:30 a.m., noting a quorum was present. I. Moved by Commissioner Olshove, supported by Commissioner Quimby, that the minutes of the Commission meeting of August 15, 2017, be approved as written and presented, motion carried by unanimous vote. II. Ms. Hamilton presented the E-Quote reports for product listings in four categories and requested approval of the following: A. That the products listed below be granted exceptions to the standard pack size, inasmuch as the items are packaged nationally or meets other exceptions as indicated and be approved for listing in the approved products list effective October 1, 2017: COMPANY/ADA PRODUCT PACK SIZE A. Hardy/U.S.A. Ltd. 750ml Auchroisk 23 Yr. First Editions 6 Bottles (NWS Michigan, LLC) 750ml Blair Athol 18 Yr. First Editions 6 Bottles 750ml Craigellachie 19 Yr. First Editions 6 Bottles 750ml FOS Greek Masitha 6 Bottles 750ml Glen Garioch 24 Yr. First Editions 6 Bottles 750ml Glengoyle 18 Yr. First Editions 6 Bottles 750ml Inchgower 19 Yr. First Editions 6 Bottles 750ml Longmorn 18 Yr. First Editions 6 Bottles Meeting Conducted on Tuesday, September 12, 2017 Page 2 750ml Speyside 18 Yr. First Editions 6 Bottles 750ml Tamdhu 16 Yr. -
Just Amaro Or What Else? Herb Based Amari Stand in the Breach Again
Just amaro or what else? Herb based amari stand in the breach again Herb based liqueurs and bitters date back to the age of the early conventual pharmacies. Some of them, with time, have become world famous classics. And now they come back to fashion in bars. By Erhard Ruthner After a good meal a “drop” is compulsory: an ancient wisdom of our grandfathers that still finds its followers, even if the digestive effect of alcohol is not proved in medicine, but rather it is part of everlasting legends. What on the contrary is universally known is the relaxing effect that herbs have on the gastrointestinal part; it’s no wonder, therefore, that herb based liqueurs and amari have an ancient history. It is the case of the hospital of Salerno, the forerunner of the first pharmaceutical shops. But also the Benedictine monks of Montecassino had known the secrets of the processing of herbs to produce tinctures and liqueurs since the origins. Many liqueurs produced and requested still today really have their roots in the pharmacies of the monasteries: from France the Bénédectine and the Chartreuse, from Italy Averna and from Germany the elixirs of the distillery of Andechs. But even later it was the pharmacists that opened the way – in particularly in Northern Italy at the beginning of the nineteenth century – to the golden age of herbs among drink makers: names as Ausano Ramazzotti, Gaspare Campari, Maria Branca, Francesco Peloni (Bràulio) or even Benedetto Carpano, who was the creator of vermouth with his idea of flavoring wine. Also Johann Becher and József Max Zwack started to commercialize the recipes of their families in Austria-Hungary, and still today Becherovka and Unicum are considered typical national drinks in the Check Republic and Hungary. -
Törley Fortuna Etyek-Buda, Hungary
Törley Fortuna Etyek-Buda, Hungary ith great diligence and persistence I succeeded in producing something far superior to the NOTES & PAIRINGS Champagne sparkling wines known so far,” wrote Fortuna is a sweet sparkling blend of Cserszegi Fűszeres WJózsef Törley in 1882 when he decided to put the knowledge (Fűszeres means spicy), Muscat Ottonel, and Pearl of he had acquired in Reims to use in his own country. He also Csaba. Combined, these 3 extremely aromatic varieties found an ideal place for the production of sparkling wine create a symphonic array of spice, blossom and tropi- in Etyek-Buda, just outside of Budapest in central Hungary. cal fruit one would expect from Moscato D’Asti but with Just as in the Champagne region, the cellars were carved twice the effervescence, spice, and an acidity that makes out of limestone and French trained cellar master Louis- it decidedly Hungarian. Elegant, beautiful golden in color, François oversaw the winery’s construction. József Törley and surprisingly light considering the residual sugar, ex- also introduced refrigerative disgorging in Hungary, and by pect sweet grapefruit, gardenia, lime and Brioche flavors. 1896 earned the proud title of “Suppliers to the Imperial and This is a go-to sparkling when fruit is baked with virtually Royal Court.” The greatest recognition of all; by then Törley any kind of dough or cream - think Crostatas, Tarts, had warehouses in Paris, Copenhagen, Berlin and Hamburg Zabaglione, dumplings and pies. If you’re roasting pears, and became popular internationally. Sadly, the Törley story peaches, apricots or plums, please drink this wine. nearly came to an end in 1944 when WWII bombs destroyed the main factory and most of the wines. -
Young Farmers' Perceptions of Sustainability in a Wine Region in Hungary
land Article Young Farmers’ Perceptions of Sustainability in a Wine Region in Hungary Adrienne Csizmady * , Bernadett Csurgó , Szabina Kerényi, András Balázs, Veronika Kocsis and Botond Palaczki Institute of Sociology, Centre for Social Sciences, Hungarian Academy of Sciences Centre of Excellence, Eötvös Loránd Research Network, 1097 Budapest, Hungary; [email protected] (B.C.); [email protected] (S.K.); [email protected] (A.B.); [email protected] (V.K.); [email protected] (B.P.) * Correspondence: [email protected] Abstract: Emerging evidence has shown that a sustainable mode of farming contributes to the sustainability of societies. However, agricultural modernization and land concentration have resulted in a decreasing role of agriculture in rural societies everywhere in Europe and also in Hungary. Governmental funds and agendas increasingly focus on the regeneration of rural areas with a special interest in the new generations of farmers. This paper analyses a small wine region in Hungary to explore the perceptions and activities of young farmers regarding sustainability. The paper is based on qualitative sociological research, including 20 semi-structured interviews with wine producers and other key actors of rural development in the region. The analysis focuses on generational change both in wine producer farms and in the wine region. How do farmers approach sustainability, and how does the concept of sustainability contribute to family wine production? How can generational Citation: Csizmady, A.; Csurgó, B.; change affect farming approaches and activities, especially changes toward a more sustainable way Kerényi, S.; Balázs, A.; Kocsis, V.; of farming? Our results show that rural regeneration can be understood not only as a generational Palaczki, B. -
Budapest Transport Development Strategy
BUDAPEST TRANSPORT DEVELOpmENT STRATEGY 2014–2030 BALÁZS MÓR PLAN Draft for public consultation CONTENTS EXecUTIVE SUMMARY 6 A THE STARTING POINT 10 A.1 Progress in strategic planning 11 A.2 Time frame 13 A.3 Partnership 13 A.4 Analysis of the current situation 14 A.5 Problem tree 15 A.6 Key Problems 18 B WHERE ARE WE HEADING 20 B.1 Future vision 23 B.2 General goal 23 B.3 Strategic objectives 25 B.4 Intervention areas, priorities 27 B.5 Operational objectives and measures 31 1 MORE CONNECTIONS 32 1.1 Integrated network development 35 1.2 Liveable public spaces 45 1.3 Interoperable systems and comfortable intermodal nodes 49 2 ATTRACTIVE VEHICLES 56 2.1 Comfortable and passenger friendly vehicles 58 2.2 Environmentally friendly technologies 61 3 BETTER SERVICES 64 3.1 Improving the quality of service level 66 3.2 Active awareness raising 71 4 EFFICIENT GOVERNANCE 74 4.1 Consistent regulations 76 4.2 Regional cooperation 79 C EValUATIon 84 C.1 Summary of the strategic environmental assessment 85 C.2 Summary of the ex-ante evaluation 88 SUMMARY of The MeasURes 90 DefINITIons, LIST of abbREVIATIons 94 MÓBÁ R AL ZS, THE EPONYM OF THE PLAN Mór Balázs (5 March 1849, Pest – 1 August 1897, Wauheim) A prominent Hungarian transport engineer of the 19th century, Mór Balázs can be credited with a number of innovations which, to this day, define the transport system and cityscape of Budapest. Having studied in England, he returned to Hungary in 1884. By 1886, he had developed a plan, titled “Budapest Stream Tramway Network”, laying down the groundwork for an advanced track-based transport system. -
Tokaj Wine Region As a World Heritage Site Complex Development Opportunities
DOI: 10.2478/midj-2018-0004 MID Journal Volume 1 ǀ Issue 1 ǀ 2018 ǀ pp. 53-62 Tokaj Wine Region as a World Heritage Site Complex Development Opportunities Zoltán SZAKÁL 1* 1 University of Miskolc, Tourism Institute and Department, Hungary ___________________________________________________________________________ ABSTRACT The Tokaj wine region is a unique, over a thousand-year-old wine-growing tradition in the world, which is a survival of a living cultural landscape. The Tokaj Wine Region Development Council was established in 2014 to lead the wine region’s Tokaj-Hegyalja National Program. The development concept in this priority program is aimed at promoting complex developments in the ecological balance of the Tokaj Wine Region, which are both natural, social, economic and cultural. The purpose of the paper is to present the region marketing idea in a world heritage wine region. This can be supported by primary and secondary research. The organization of the examined wine region development council and the key actors were asked. There was an inquiry at the wineries, 41 companies answered the questions. There are excellent specialists and the natural endowments are also suitable. The newly established Hungarian Tourism Office is the only hope that Community wine marketing can be really effective, and wineries can also experience its positive effect. There are 27 settlements in the wine region, there is a national park, and the tourism sector is only one that can be complementary to wine-making opportunities. Directions of development: winery, viticulture, infrared structure, tourism extension, culture, traditions, value preservation, hotel, attraction development, uniform appearance and coordination. -
Drink List Table of Contents Page Notes
Drink List Table of Contents Page Cocktails, Gin & Tonic 1-4 Aperitifs 5 Gin 6-7 Vodka 8 Rum, Cachaca 9-10 Tequila, Pisco, Craft Beer 10 Scotch Whiskey & Single Malt 11-12 Canadian, Bourbon& Rye Whisky, Digestive 13 Cognac, Calvados, Armagnac, Baijiu 14 Grappa, Eau De Vie 15-16 Italian Amaro, Italian Brandy 17 All Liqueurs, Coffee 18 Soft Drinks, Fresh Juices, Water, Tea 19 Notes • We apologize if some items may be out of stock from time to time without prior notice • A wine service of RMB500 per bottle, RMB250 per half and RMB1000 per magnum will be charged for any wines, alcohol and spirits brought in from outside • This service can be waived only by purchasing wine(s) from us for a similar amount Cocktails Signature Cocktails Marilyn's Tear 98 Limoncetta Crema, Malibu, Lemon Juice, Egg White Opera Negroni 128 Tanqueray Gin, Sweet Vermouth, Campari, Barolo Chinato, Unicum Opera Royal 138 Sparkling Wine, Massenez Fruit Cream, Sorbet Opera Old Fashioned 188 Diplomatico Rum, Bitters, Soda, Chocolate, Luxardo Cherry Classic Cocktails Mojito 78 Light Rum, Lime Juice, Mint Sprigs, Sugar, Soda Water Manhattan78 Bourbon Whisky, Sweet Vermouth, Bitters Americano78 Campari, Sweet Vermouth, Soda Water Bloody Mary 78 Vodka, Tomato Juice, Tabasco, Pepper, Lemon Juice Vesper Martini 78 Vodka, Lillet Blanc, Gin Moscow Mule 88 Vodka, Lime Juice, Fresh Ginger, Ginger Beer Old Fashioned 88 Bourbon Whisky, Bitters, Soda Amber Dream 128 Gin, Sweet Vermouth, Chartreuse, Orange Bitters 1 All prices are in Rmb and subject to 10% service charge Cocktails Sour -
Royal Tokaji Overview
ROYAL TOKAJI OVERVIEW TOKAJI’S ROYAL CONNECTION AND RENAISSANCE The first Tokaji aszú wine was created in the 1600s perhaps by accident — a harvest delayed by threat of enemy invasion. In 1700, Tokaj became the first European region to have its vineyards classified — its uniquely varied terroirs and climates rated “primae classis, secundae classis, tertius classis,” or “first growth, second growth, third growth,” by Prince Rakoczi II of Transylvania. This classification system is still used in Hungary today. Quality production ended with the Communist Party takeover of Hungarian winemaking. Aszú grapes were used for mass production in factories, with vineyard distinctions lost in giant tanks. Tokaj’s renaissance began after the collapse of communism with the establishment of Royal Tokaji in 1990 by well- known author Hugh Johnson and a small group of investors, who were inspired to restore and preserve Hungary’s precious wine legacy. THE TOKAJ REGION Situated along the southern slopes of the Zemplén Mountains, Tokaj is characterized by late springs and short growing seasons. The average temperatures are generally cool, with long, sunny summers and dry autumns. Tokaj’s soil is largely clay or loess with a volcanic substratum. The meeting of the Tisza and Bodrog rivers in Tokaj creates a mist similar to that of the fog in Sauternes. The mist encourages “botrytis cinerea,” or “noble rot,” which dries and shrivels the grapes that comprise Tokaji wines, and concentrates the sugars. Grapes that are infected with botrytis are commonly referred to by the Hungarian term aszú. GRAPE VARIETIES By law, only white grape varieties are allowed to be planted in Tokaj. -
Library-Of-Distilled-Spirits-Beverages.Pdf
PAGE 3 CLASSIC COCKTAIL RECOMMENDATIONS & STAFF SIGNATURES NEW YORK SOUR 12 Wild Turkey 101 Lemongrass Syrup Lemon Juice Cabernet Sauvignon CLASSIC COCKTAIL VESPER MARTINI 12 RECOMMENDATIONS Tanquerey Gin St. George California Citrus Vodka Cocchi Americano Vermouth GIMLET 12 Navy Strength Plymouth Gin Lime Cordial HEMINGWAY DAIQUIRI 12 Caña Brava Carta Blanca 3y Rum Luxardo Maraschino Liqueur 1.0 Lime juice Grapefruit Juice Simple Syrup SOUTH SIDE 12 Fords Gin Lime Juice Simple Syrup mint leaves Soda TOMMY’S MARGARITA 12 Cabeza Blanco Tequila Iime juice agave syrup MANHATTAN COCKTAIL Old Formula #2 Rittenhouse 100˚ rye whiskey Dolin Rouge sweet vermouth Grand Marnier Angostura bitters Lemon twist MAI TAI 12 Appleton Signature Rum Rhum Clement VSOP Lime Juice Orgeat syrup CLASSIC COCKTAIL Pierre Ferrand Dry Curacao RECOMMENDATIONS SAZERAC 12 Rittenhouse Rye Demerara syrup Peychauds Bitters Angostura Bitters FRENCH 75 13 Pierre Ferrand 1840 Cognac lemon juice simple syrup WESTERN ADDITION 13 Tapatio Blanco Tequila Rhubarb Sauce Madagascar Peppercorn Tincture Verjus Blanc Simple Syrup STAFF Sparkling Sake SIGNATURES PISCO SOUR #2 12 Barsol Pisco Italia Lime Juice Pineapple Syrup Egg white VAUVERT SWIZZLE 13 Charbay Green Tea Vodka Green Chartreuse Lemon Juice Grapefruit Juice Honey Syrup Orange Blossom Water CHERRY COBBLER 12 Amontillado Sherry Maurin Quina Sour Cherry Syrup Lemon Juice PORT ROYAL 14 Banks 7 rum Plantation OFTD rum Black Truffle Honey Angostura Orange Bitters Angostura Bitters SUMMER BOULEVARDIER 13 Four Roses Small Batch Bourbon Dolin Blanc Campari THE FIRST DUKE OF NORMANDIE 12 Calvados Lemon Juice PAGE 7 BOURBON BOURBON - THE COCKTAILS BOURBON BOULEVARDIER 14 PAPER PLANE 12 Willett Pot Still, Dolin Buffalo Trace, Amaro Rouge, Campari Nonino, Aperol, Lemon BROWN DERBY 12 WHISKEY COLLINS 12 Old Forester, Four Roses, Lemon, Grapefruit, Honey Simple, Soda GOLD RUSH 12 WHISKEY DAISY NO. -
Uncorked – the Future of Tokaj?
Uncorked – The future of Tokaj? Koppány Nádassy May 2020 Abstract Motivation Tokaj Wine Region was once the place of production of the noblest wines of the world, but became a marginal wine region by the 20th century. There are many factors, which made this region faded away, but its uniqueness, the steadfast work of winemakers and market trends enable a brighter future for this wine region that has once enjoyed great acclaim. The fall of the Iron Curtain and the changes in consumer habits motivated the winemakers and the region to repositioning the variety Furmint on the local market and also on the export markets as well. Objectives The objective of this thesis is to demonstrate the alteration of the Tokaj Wine Region. This thesis aims to show this evolution in the context of the historical background, the overview of the viticulture and vinification and the market overview. At the end propose a possible product range, and cooperation which could make sense to wine-growers and producers to strenghten their market position. Methodology To accomplish this task I did research about the History of Tokaj Wine Region in the literatures available from the 19th century and also did a research over the internet. The majority of the texts were available in Hungarian language, but English texts were also accessible. Since I currently work for one of the most prestigious wineries in Tokaj Wine Region, this thesis will be based mostly on my personal research and discussions with vineyard workers, winemakers and CEOs from the region. I will use my experiences from the Export Markets to localize the possibilities of the Furmint variety and the Wines from Tokaj in general.