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Presents Laurent Cazottes Eau-De-Vies & Fruit Liqueurs
presentsSUMMER 2014 LAURENT CAZOTTES Eau-de-Vies & Fruit Liqueurs Nicolas Palazzi Michael Klein 646.247.2009 OFFICE 512.422.7030 [email protected] 119 Ingraham St, Suite 419 [email protected] Brooklyn NY 11237 Sean Kerby Chris Hiatt 917.635.4655 Caroline Etnier 718.594.0938 [email protected] 347.689.4414 [email protected] [email protected] Pameladevi Govinda Leonardo Comercio 646.326.4102 347.743.8713 [email protected] [email protected] LAURENT CAZOTTES ARTISAN DISTILLER Laurent Cazottes is a truly gifted man. Located in the Tarn departement of France - a 3hr drive south east from Bordeaux and about 70km north east from Toulouse - his tiny distillery produces what might very well be the most magnificent expressions of fruits liquor/sweet-wine and eau-de-vie. The man farms biodynamically 20 hectares (ha) divided as such: 3 hectares of vine dedicated to growing endemic grape variety: - 1.8 ha of Mauzac Rose - 0.5 ha of Prunelart - 0.7 ha of Folle Noire 2.5 ha of fruit trees: - 0.7 ha of Greengage - 1.3 ha of Pear trees - 0.5 ha of a field blend of fruit trees such as sour cherry trees, quince trees etc... 1.5 ha of truffle grove (and depending on the year, 5 ha of sunflowers and 4 ha of other cereals. The rest of the land is made of woods) The adventure started in 1967 when Laurent’s father started his one-man traveling distiller operation: while his dad had been growing some fruit trees for the family’s consumption, he made a living going from one village to the other, distilling the fruits small growers and families would have harvested from their garden. -
Hard Cider and Apple Brandy Production Robert Agee (BE), Nick Miller (BE), Amanda Shanley (BE), and Xiuyuan Yang (BE)
CAPSTONE EXPERIENCE 2014 Hard Cider and Apple Brandy Production Robert Agee (BE), Nick Miller (BE), Amanda Shanley (BE), and Xiuyuan Yang (BE) PROBLEM STATEMENT Final Design: Economic Analysis: Many small to medium sized apple orchards lack the resources to produce hard apple cider and/or applejack. However, there is a large Our economic analysis assumes that the orchard demand on the market for these products, and a need for higher profit already has an operational and optimized system in margins. place for harvesting, washing, and grading the apples as well as producing the apple cider. Our process Overall Goal: Design a way to increase the profit of apples sold at should be able to be added onto the existing small to medium sized apple orchards processes. We are able to sell our hard cider at $8.00 and apple brandy at $20. We calculated a Fixed Design Objectives: Capital Investment at $200,732.80, a Working 1. Design and size proper equipment for hard cider and applejack Capital at $30,109.92, for a Total Capital Investment production of $230,842.72. 2. Determine initial cost and prices of products to allow for a return on Initial Capital Investment interest of 20% and a profitable business after 5 years Contractor's Contingency 3. Design process to be zero discharge Fee 12% 6% Purchased Equipment The design includes : Legal Expenses 34% •Fermentation process for conversion of apple cider to hard apple cider 1% (4-7% alcohol content) Construction •Distillation process for conversion of hard cider to applejack (40% Expenses alcohol -
Aperitifs, Cordials, and Liqueurs
Chapter 6 Aperitifs, Cordials, and Liqueurs In This Chapter ▶ Serving up some tasty before-dinner drinks ▶ Examining the vast world of cordials and liqueurs his chapter is a catchall for a handful of different liquor Tcategories. Aperitifs were developed specifically as pre-meal beverages. Cordials and liqueurs have a variety of purposes. Some are great mixers, others are good after-dinner drinks, and a few make good aperitifs as well. Go figure. Whetting Your Appetite with Aperitifs Aperitif comes from the Latin word aperire, meaning “to open.” An aperitif is usually any type of drink you’d have before a meal. Most aperitifs are usually low in alcohol and mild-tasting. You can drink many of the cordials and liqueurs listed later in this chapter as aperitifs as well. I don’t have much more to say about aperitifs other than to list the individual products that are available, such as the following: ✓ Amer Picon (French): A blend of African oranges, gen- tian root, quinine bark, and some alcohol. Usually served with club soda or seltzer water with lemon. ✓ Campari (Italian): A unique combination of fruits, spices, herbs, and roots. 54 Part II: Distilling the High Points of Various Spirits ✓ Cynar (Italian): A bittersweet aperitif that’s made from artichokes. Best when served over ice with a twist of lemon or orange. ✓ Dubonnet (American): Produced in California and avail- able in blond and red. Serve chilled. ✓ Fernet-Branca (Italian): A bitter, aromatic blend of approximately 40 herbs and spices (including myrrh, rhubarb, camomile, cardamom, and saffron) in a base of grape alcohol. -
Brandy Bible Second Edition
BRANDY BIBLE SECOND EDITION “Derived from the Dutch Brandewijn” - “burnt wine” Brandy, a quick introduction… Legend has it that brandy was first produced when an enterprising sea captain distilled wine in order to save space on his ship. He planned to reconstitute it with water when he arrived at his home port, but those who sampled the new concoction liked it just the way it was. Today, most brandy is distilled from white wine, though red wine and other fermented fruit juices are also used. It’s then aged in oak barrels for several years. Brandy is often served as an after-dinner drink, or added to coffee. There are two highly regarded French brandies: Cognac and the slightly drier Armagnac. California also produces many fine brandies that are similar to cognac. Metaxa is a strong Greek brandy that tastes of resin. Spanish brandy is based on sherry, and is heavier and sweeter than French brandy. Fruit Brandies such as Apple brandy is distilled from apple cider, while pear brandy is made from pear cider. Fruit brandies are distilled from the fruit itself, instead of fruit juices. Then there are Pomace brandies such as the Italian Grappa. This potent and somewhat harsh drink is made from the grape residue, called pomace, that’s left over from making wine. It’s traditionally been thought of as a second-rate ‘eau de vie’, but some producers have developed premium Grappas that are quite smooth and very pricey. “Here at the Three Greyhounds Inn we aim to stock an excellent selection of Brandies across the three types from classic Grape Brandy such as Cognacs and Armagnacs to fruit brandies such as English Cider Apple Brandies from the farm as well as other interesting fruit brandies. -
Influence of Climatic Conditions on Yield and Profitability of Quince Brandy Production
3rd INTERNATIONAL SYMPOSIUM FOR AGRICULTURE AND FOOD – ISAF 2017 __________________________________________________________________________________ INFLUENCE OF CLIMATIC CONDITIONS ON YIELD AND PROFITABILITY OF QUINCE BRANDY PRODUCTION Bojan Dimitrijevid1, Predrag Vukosavljevid1, Zoran Rajid1, Ivana Karabegovid2 1Faculty of Agriculture, University of Belgrade 2Faculty of Technology in Leskovac, University of Niš Corresponding author: [email protected] Abstract The aim of this study was to show how climatic conditions could affect the yield and profitability of quince brandy production. The study was conducted using various methods such as content analysis, analytical methods, interview and direct observation. In addition, hypothetical-deductive method, statistical methods and descriptive methods were also used. Data were obtained from different sources i.e. the internal documentation of agricultural holding where the quince, as a raw material for production of brandy was produced, the internal documentation of distillery, as well as professional literature and the internet. The analysis was done for the period 2013 - 2016. The study showed that climatic conditions can affect the yield and profitability of quince brandy production, and the production of quince brandy in analyzed years was profitable. Keywords: climate conditions, yield, profitability, quince brandy. Introduction Rakija is the national drink of Serbia. It is one of the most popular alcoholic drinks there. It is made of different fruit species. Quince is one of them. Rakija made of quince fruits is called Dunjevacha. It is a brandy with a characteristic fruity taste, preserved in the liquor due to the complex processing of the fruit and the distillation process. In addition the production of Dunjevacha can be a very profitable. -
Defining Cider Styles and Competitions
Exploring the Many Styles of Cider Eric West Founder – Cider Guide Director – Great Lakes International Cider & Perry Competition (GLINTCAP) [email protected] Great Lakes International Cider and Perry Competition (GLINTCAP) First held in 2005 at Great Lakes EXPO. 617 entries in 2015. 800-1000 expected in 2016. Most respected judging in North America. glintcap.org Great Lakes International Cider and Perry Competition (GLINTCAP) Standard Class Specialty Class New World Modern Cider New England Cider New World Heritage Cider Fruit Cider English Cider Applewine French Cider Hopped Cider Spanish Cider Spiced Cider New World Perry Wood-Aged Cider Traditional Perry Specialty Cider & Perry Unlimited Cider & Perry Mead Beer Great Lakes International Cider and Perry Competition (GLINTCAP) Intensified and Distilled Class Ice Cider Pommeau Eau de vie Brandy glintcap.org/styles New World Modern Cider New World broadly refers to the ciders typically made in the US, Canada, Australia, New Zealand, and South Africa. Typically less than 7% ABV. Commonly grown apple varieties such as Winesap, Macintosh, Golden Delicious, Jonathan are used. Often packaged like craft beer: 12oz or 16oz bottles and cans, 22oz bottles, and on draft. New World Heritage Cider Inspired by Old World traditions but with a clean, New World fermentation. Typically 6-9% ABV. Heirloom and dual-purpose varieties like Northern Spy, Baldwin, Winesap, Rhode Island Greening, Newtown Pippin, Gravenstein. English and French apples are also used. Often packaged like wine: 375ml, 500ml, 750ml bottles. English Cider Typically drier and more austere than New World ciders. Often made with tannic varieties known as bittersweets and bittersharps. Natural fermentation often used. -
Minor Volatile Compounds in Traditional Homemade Fruit
Available online: www.notulaebotanicae.ro Print ISSN 0255-965X; Electronic 1842-4309 Not Bot Horti Agrobo, 2014, 42(2):530537. DOI:10.15835/nbha4229607 Minor Volatile Compounds in Traditional Homemade Fruit Brandies from Transylvania-Romania, as Determined by GC-MS Analysis Teodora Emilia COLDEA1, Carmen SOCACIU1*, Zaharie MOLDOVAN2, Elena MUDURA1 1University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Faculty of Food Science and Technology, 400372 Calea Manastur 3-5, Cluj-Napoca, Romania; [email protected] (*corresponding author) 2National Institute of Research and Development for Isotopic and Molecular Technology, INCDTIM, 400293 Donath Street, Cluj-Napoca, Romania Abstract In order to investigate the minor volatile compounds of traditional homemade fruit brandies from Romania (Transylvania region), as a result of their assortment and provenience, a number of 26 samples (18 plum brandies samples from 3 different counties, 4 samples of apple brandy and 4 samples of pear brandy) were analyzed using liquid-liquid extraction and gas- chromatography coupled with mass-spectrometry (GC-MS) technique. The GC-MS chromatograms of the hexane extracts led to the identification of 34 compounds (9 terpenes, 14 fatty acids esters, 3 free fatty acids, 4 carboxylic acid esters, 1 hydrocarbon, 1 aldehyde and 1 acetal). The most abundant compounds were the fatty acid esters. Chemometric analysis (Principal Component Analysis-PCA) was applied to discriminate the differences between the volatiles’ fingerprint. Considering the plum brandy samples, significant differences have been observed according to their provenience region. Based on relative abundance of determined compounds important differences among samples from different counties can be seen.. Ethyl hexadecanoate was the main factor for this discrimination. -
Perpetual Fruit: Brandies Harness the Spirit of Pears, Berries and Plums
rum taste-test | homemade cocktail olives | coffee truffles liquid culture Heavenly Hefeweizen Beyond Napa 5 Amazing Wine Getaways Happy Hour iN MILAN Great Chefs Making great coffee $4.95 US / $6.95 CAN Sept/oCt 2007 Perpetual Fruit Brandies harness the spirit of pears, berries and plums. story by PAUL CLARKE Photographs by SUSAN seuBERT 30 iMBiBe SEPTEMBeR/oCTOBeR 07 Vienna Brunch This refreshing and aromatic drink features the flavor aniel Hyatt believes in ghosts. of fresh apricots, bolstered by a distinctive apricot eau Not, perhaps, the spectral apparitions that hide in attics and frighten de vie from Stefan Trummer’s native Austria. houseguests. But Hyatt, bar manager at Alembic in San Francisco, admits to an affinity for the ethereal essence of objects no longer in this world. In particular, 2 oz. fresh apricot puree, infused with he’s fond of the spirit that’s captured from ripe pears, cherries and plums, and a few leaves of lemon thyme that evokes the fruit’s character to such a degree that it’s known as that fruit’s ½ oz. Blume Marillen Apricot eau de vie eau de vie—its water of life. “When an eau de vie is really well made, it smells like 4 oz. prosecco the fruit and it tastes like the fruit,” Hyatt says, explaining that a quality eau de Splash fresh lime juice Dvie maintains a closer relationship with its base ingredient than does a spirit Ice such as rum or whiskey. “My bar has 250-plus whiskies, and when you sip one, Tools: mixing glass, strainer, bar spoon you’re tasting chocolate, leather or tobacco—all these things that aren’t part of Glass: champagne the mash,” he says. -
Estta816047 04/21/2017 in the United States Patent And
Trademark Trial and Appeal Board Electronic Filing System. http://estta.uspto.gov ESTTA Tracking number: ESTTA816047 Filing date: 04/21/2017 IN THE UNITED STATES PATENT AND TRADEMARK OFFICE BEFORE THE TRADEMARK TRIAL AND APPEAL BOARD Proceeding 91226939 Party Defendant Conyngham Brewing Company Correspondence LEE ANN PALUBINSKY Address CONYNGHAM BREWING COMPANY PO BOX 1208 CONYNGHAM, PA 18219-0910 UNITED STATES [email protected] Submission Defendant's Notice of Reliance Filer's Name Lee Ann Palubinsky Filer's e-mail [email protected] Signature /Lee Ann Palubinsky/ Date 04/21/2017 Attachments Applicant Notice of Reliance and Exhibits_Part1.pdf(3434975 bytes ) Applicant Notice of Reliance and Exhibits_Part2.pdf(4240583 bytes ) Applicant Notice of Reliance and Exhibits_Part3.pdf(4212347 bytes ) Applicant Notice of Reliance and Exhibits_Part4.pdf(5424027 bytes ) IN THE UNITED STATES PATENT AND TRADEMARK OFFICE BEFORE THE TRADEMARK TRIAL AND APPEAL BOARD PATRON SPIRITS INTERNATIONAL AG, Opposition No. 91226939 Opposer, Serial No. 86765751 v. Mark: PIRATE PISS CONYNGHAM BREWING COMPANY, Published for Opposition: Applicant February 16, 2016 __________________________________________/ Commissioner for Trademarks PO Box 1451 Alexandria, Virginia 22313-1451 APPLICANT’S NOTICE OF RELIANCE Pursuant to Trademark Rule 2.122(e), 37 C.F.R. §2.122(e), and Trademark Trial and Appeal Board Manual of Procedure Sections 703.02(b) and 708, Applicant Conyngham Brewing Company (“Applicant”) hereby offers into evidence and gives notice that it will rely on the following documents in this proceeding: I. FEDERAL REGISTRATIONS 1. U.S. Application Serial Number 86765751 for PIRATE PISS. A true and correct copy of a printout from the Trademark Electronic Search System (“TESS”) database showing the current status and title of Application Serial Number 86765751 as of 4/20/2017 is attached hereto as Exhibit 1. -
DEPARTMENT of the TREASURY Alcohol And
This document is scheduled to be published in the Federal Register on 08/25/2021 and available online at federalregister.gov/d/2021-18205, and on[Billinggovinfo.gov Code: 4810–31–P] DEPARTMENT OF THE TREASURY Alcohol and Tobacco Tax and Trade Bureau 27 CFR Part 5 [Docket No. TTB–2021–0008] [Notice No. 205] RIN: 1513–AC61 Proposed Addition of Singani to the Standards of Identity for Distilled Spirits AGENCY: Alcohol and Tobacco Tax and Trade Bureau, Treasury. ACTION: Notice of proposed rulemaking. SUMMARY: The Alcohol and Tobacco Tax and Trade Bureau (TTB) proposes to amend the regulations that set forth the standards of identity for distilled spirits to include Singani as a type of brandy that is a distinctive product of Bolivia. This proposal follows a joint petition submitted by the Plurinational State of Bolivia and Singani 63, Inc., and subsequent discussions with the Office of the United States Trade Representative. TTB invites comments on this proposed amendment to its regulations, including comments on its proposal to authorize a minimum bottling proof of 35 percent alcohol by volume (or 70° proof) for Singani. DATES: Comments must be received on or before [INSERT DATE 60 DAYS AFTER DATE OF PUBLICATION IN THE FEDERAL REGISTER]. ADDRESSES: You may electronically submit comments to TTB on this proposal, and view copies of this document, its supporting materials, and any comments TTB receives on it within Docket No. TTB–2021–0008 as posted at https://www.regulations.gov. A direct link to that docket is available on the TTB Web site at https://www.ttb.gov/distilled-spirits/notices-of-proposed-rulemaking under Notice No. -
£2 Cocktails £3 Cocktails
£2 cocktails The rumours are true, £2 cocktails available all day long. Tom Collins Mojito (mo – he – toe) First made over 100 years ago by bar tender John Collins and known as Mint, limes, ice, rum, mixer – DONE! Here is our take on a Cuban classic. Amaretto Sour Old Tom. This is a refreshing sweet & sour drink using Beefeater gin, Original - Fresh mint, lime & sugar muddled together, filled with crushed The Font favourite! Amaretto with a bitter twist of lemon juice & some lemon juice and sugar topped up with soda. ice & topped up with Mount Gay rum & soda. Simple & refreshing! sugar syrup to take the edge off. Served short topped with crushed ice. Apple Mojito - The same Mount Gay rum, lime & mint but topped with Daisy Want it more sweet or sour? Just ask nicely! apple juice. Our twist on the Tom Collins made sweeter with a dash of grenadine. Cosmopolitan Sailor Jerry Mojito - Feeling adventurous, try a Mojito using Norman This classic 80's New York drink is a touch of class. Vodka, triple sec & Mudslide 'Sailor' Jerry's spiced rum, topped with fiery ginger beer. lime topped with cranberry juice. Simple yet elegant, think Sex & the Irish cream and Kahlua shaken with milk & topped with whipped Funkin flavoured – Add strawberry, raspberry, peach or passion fruit City but Font style! cream, makes a tasty milkshake with a boozy kick. puree to our original Mojito base. Tequila Sunrise Irish monkey Choke Orange juice given a powerful tequila kick, masked by sweet grena- This cheeky banana milkshake style cocktail combines Irish cream with Not as rough as it sounds! A mix of southern comfort & cherry brandy dine poured through to give the famous Mexican sunrise effect. -
Possibilities for Methanol Content Reduction in Plum Brandy
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Faculty of Chemistry Repository - Cherry Journal of Agricultural Sciences UDC: 663.551.5 Vol. 50, No 1, 2005 Original scientific paper Pages 49-60 POSSIBILITIES FOR METHANOL CONTENT REDUCTION IN PLUM BRANDY N. Nikićević1 and V. Tešević2 Abstract: Several methods for reducing the methanol content of plum brandies were tried: possibilities for its reduced forming during fruit must alcohol fermentation, and employng effective and rational methods in order to decrease the already existing amount of methanol by applying demethanolization column. Apart from numerous valued components, plum brandy also contains some undesirable ingredients, among which methanol has a special place. It appears during hydrolysis of pectin substances under the influence of the specific pectolytic enzymes, pectyn-methyl-esterasis in particular. A certain amount still has to be present in natural brandies in order to maintain the authentic fruit origin. Reduction of the existing methanol amounts by applying demethanolization column was most effective and came to 43-77% in comparison to the starting amount. Key words: plum brandy, methanol, pectin matter, pH, alcohol fermentation, demethanolization. I n t r o d u c t i o n Plum brandy, as a distillate of Prunus crop plum fermented must, apart from the main elements – ethanol and water, contains numerous ingredients the amount of which varies within an average of 0.5–1.0 % depending on the raw material content, the way in which alcohol fermentation is carried out and the manner in which distillation is conducted.