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Premium Vermouth 17% vol. This vermouth contains more than 20 natural extracts. Herbs, roots, flowers, spices and fruits have been macerated with the wine which instils the aroma and characteristic bitterness with a distinctive elegance. Reserve White Vermouth 17% vol. Macerated with more than 20 natural extracts, on a reserve white wine based with oxidative aging, grape must and wine alcohol. This vermouth surprises with its finesse and character. It is complex, long, but at the same time easy to drink. Golden yellow bright with sweet notes and a subtly bitter ending. Premium Sangria 8,5% vol. Made with red wine, grape must, the juice of natural citrus fruits, raw cinammon and vanilla pods. The only sugars and acids come from the fruit itself. Gold medal at Convino 2018 Handcrafted Premium Gin 42,5% vol. Bronce medal at IWSC 2019 Cabecita Loca Essential Gin is produced in limited quantities out in the ‘Somontano de Barbastro’ (in the foothills of the Pyrenees) using select grape distillate enhanced with botanic extracts – predominantly juniper berries (‘chinebro’ in Aragonese). Some 5% of the sales of this gin are used to maintain the rich environment of our lands. This is realised through the preservation of the juniper, part of the flora found in the foothills of the Pyrenees, working primarily on the unique flora requiring recovery, classification and tagging. Vintage 2017 100% Cabernet Sauvignon No added sulphites Suitable for vegans (V-Label Certified) Aged in oak foudre Production 1.800 kg/ha. Hand harvested Unclarified and unfiltered Production 3.789 bottles 16% alc. Vintage 2019 100% Cabernet Sauvignon Selection of grapes from dry-farmed estates near Barbastro (Huesca) with yields of less than 2,000 kgs/ha Aged in oak foudre Unclarified and unfiltered Production 3.235 bottles 16% vol. -
To Create Harmony with Nature Environment
To Create Harmony with Customers To Create Harmony To Create Harmony To Create Harmony Corporate and Partners with Nature with Society with Employee Governance Sustainability Initiatives To Create Harmony with Nature Environment Suntory Group business is supported by precious global resources such as water and agricultural products. It is our responsibility to engage in sustainable business practices through the promotion of environmental management in accordance with our mission To Create Harmony with People and Nature so that we may pass down a rich global environment to future generations. We have established our Environmental Vision toward 2050 and set Environmental Targets toward 2030 in 2018 based on corporate tagline "Mizu To Ikiru." Suntory Group commits to the promotion of environmental management based on two axes: preservation and regeneration of natural environment and reduction of environmental impact. That is the reason why the entire Group promotes environmental management. Environmental Measures Against Water Sustainability Management Climate Change We promote environmental Committed to biodiversity We are committed to promoting management in the entire Group to preservation, we are engaging in various initiatives to reduce pass down natural environment, our various activities to preserve and environmental impact through the important source of business, to the regenerate the natural environment entire value chain. next generation. based on the corporate mission To Create Harmony with People and Nature Environmental Communication -
90Th ANNIVERSARY of SUNTORY WHISKY
Press kit 90th Anniversary *L’art japonais du whisky depuis 1923 th 90 ANNIVERSARY OF SUNTORY WHISKY e Art of Japanese Whisky, an art of heritage and innovation On the road to its centennial, the House of Suntory Whisky marks its 90th anniversary of whisky making. Inspired by heritage and innovation, this richly experienced House dared to make Japanese Whisky a reality by tirelessly reinventing whisky to create a true form of art. It has been 90 years since founding father, Shinjiro Torii, built the first whisky distillery in Yamazaki, Japan in 1923, where this new “art of whisky making” was born. In 2012, Japanese whisky made another global breakthrough with Suntory being named Distiller of the Year for the third time in three years. For the past year, the global progress of Suntory Whisky has been nothing less than outstanding. To highlight, global shipments of e Yamazaki increased by 24% while e Hakushu increased by a remarkable 187%. None of this success has happened by chance. The same meticulous effort will be present throughout all of the ambitious projects to come in 2013. 1923 - 2013 Suntory Whisky, a legacy of three generations of innovators It all began with a man who dreamed of making a true Japanese Whisky to complement the Japanese palate. The visionary, Shinjiro Torii, established Japan’s first distillery in Yamazaki on the periphery of Kyoto. The quest was then handed to his son, Keizo Saji, who sought to create a unique taste and establish a second distillery in Hakushu, located deep within the forest of Japan’s Southern Alps. -
Seasonal Wines 1996 Chateau Musar (Lebanon) 65 an Exquisite Blend of Cinsault, Carignan and Cabernet Classic Sangria Semi-Sweet Chilled Red in Fresh Sauvignon Fruit
Beers On Tap Capital, Amber 3 • New Glarus , Spotted Cow 3 Full-Bodied, Dry Red Wines Capital, Fest 3 • Bells, Oberon 4 Ω Marques de Caceres (Spain) 7/28 Bottled Beers 1999: Crianza Rioja, spicy berries with a velvety finish •Efes, classic Pilsner (Turkey) 4 Ω Hanwood Estate, 2002 Shiraz (Australia) •Casablanca 4 6/24 •Efes Dark (Turkey)4 •Efes Extra, Soft rich layers of cherry, plum, cinnamon, and vanilla 16oz. Lager 5 Torres 2000 Gran Sangre de Toro (Spain) 29 •Estrella, Galicia (Spain) 4 •Guinness Garnacha, Carinena, and Syrah. Blackberry with a hint of (Ireland) 4 Spice and a silky palate pairs well with our great lamb •Lambic Belgian Ale 9 •Kingfisher or beef dishes Lager (India) 4 La Planella (Spain) 29 •Kaliber, By Guinness, nonalcoholic Beer 3 2001, Rich, plush with a fruity spicy finish Capaçanes, Vall del Calãs (Spain) 30 2000, merlot, grenach and carignan Seasonal Wines 1996 Chateau Musar (Lebanon) 65 An exquisite blend of Cinsault, Carignan and Cabernet Classic Sangria Semi-sweet chilled red in fresh Sauvignon fruit. 4/16 Semi-Dry White Wines Blush Wine Ω Marques de Caceres Satinela (Spain) Ω El Coto , Rioja (Spain) 5/19 5.25/20 Lively Rioja with sweet, ripe flavor of peaches and A floral, semi-dry rosé of Grenache & tempranillo pears Ω Kavaklidere, Sultaniye (Turkey) Sparkling Wines 5.25/20 Semi sweet wine with hints of pear, apricot and Ω Cristolino Brut (Spain) strawberry 5/18 Kavaklidere, Efsane (Turkey) 20 Toasty, spicy aromas with nutty fruity flavor and rich A fruity semi-sweet wine with flavors of pear & mango texture -
Unit: 01 Wines-I
Food & Beverage Service Management –II BHM-602BT UNIT: 01 WINES-I Structure 1.1 Introduction 1.2 Objectives 1.3 Wine 1.4 Classification of Wines 1.4.1 By Colour 1.4.2 By Nature 1.4.3 By Taste 1.4.4 By Year of Production 1.4.5 By Body 1.4.6 Unspecified Wines 1.5 Production of Wines 1.6 Principle wine regions 1.6.1 France 1.6.2 Germany 1.6.3 Italy 1.6.4 Spain 1.7 Summary 1.8 Glossary 1.9 References/Bibliography 1.10 Suggested Readings 1.11 Terminal Questions 1.1 INTRODUCTION Legally defined in most countries, Wine is an alcoholic beverage made from the partial or complete fermentation of grape juice. Now talking about wines, the Wine and sprit association of the Great Britain has sponsored the following definition of Wine ―Wine is an alcoholic beverage obtained from the fermentation of the juice of freshly gathered grapes. Fermentation is conducted in the district of origin according to local customs and traditions. To bear the name Wine, the product must come only from grapes. If made from other fruits; the fruit name must be put before the tern Wine eg. Blackberry Wine, Apricot Wine, Fig Wine. Only a small part of the world is Wine producing. This is because the grape will only provide juice of the quality required for conversion into consumable Wine where two climatic conditions prevail. 1. Sufficient sun-shine to ripen the grape 2. Winters that are moderate yet sufficiently cool to give the Wine a chance to rest and restore its strength for the growing and fruiting season. -
John Towner: Jjohn Towner: O O H H Nnew Horizons Nnew Horizons Ddirecting the Ddirecting the N N E E I I S W R W R
March 2016Serving Active Seniors in the Lawrence-Topeka Area since 2001 Vol. 15, No. 9 INSIDE JJohnJJohnoohhnn Towner:TTowner:Toowwnneerr:: KEVIN GROENHAGEN PHOTO KEVIN GROENHAGEN DDirectingDDirectingiirreeccttiinngg tthetthehhee NNewNNeweeww HorizonsHHorizonsHoorriizzoonnss Side-by-side with clients, PRA Health Sciences strives BBandBBandaanndd.. to move drug discovery SSeeee sstorytory onon forward to help develop life- SSeeee sstorytory onon saving and life-improving ppageppageaaggee tthreetthreehhrreeee drugs. - page 6 Business Card Directory ...26, 27 Calendar ..................................20 Estate Planning ......................15 Goren on Bridge .....................36 Health & Wellness.............16, 17 Humor ......................................32 Jill on Money ...........................19 Mayo Clinic .............................13 Memories Are Forever ...........35 My Answer ..............................29 Pet World .................................33 Puzzles and Games ................37 Rick Steves’ Europe ...............31 Wolfgang Puck’s Kitchen ........34 ENIO SprofileR Permit No. 19 No. Permit Lawrence, KS Lawrence, PAID U.S. Postage U.S. PRSRT STD PRSRT KAW VALLEY SENIOR MONTHLY March 2016 • 3 Towner directs the New Horizons Band of Lawrence By Kevin Groenhagen n 2003, Clyde Bysom, a longtime Imusic legend in Lawrence, invited John Towner, also of Lawrence, to play with the city’s New Horizons Band. PHOTO KEVIN GROENHAGEN “I played one number with them, and Clyde said I might as well direct,” Towner said. Towner has directed the band ever since then, although Bob Wolfers- berger, Topeka, has shared the respon- sibility as a co-director since the 2012-2013 season. Now in its 20th year, the New Hori- zons Band of Lawrence was founded after Dr. Roy Ernst visited Lawrence in 1997 and presented a video to a group of interested musicians and directors of the Lawrence Senior Center. -
Refined Exposure Assessment for Caramel Colours (E 150A, C, D)1
EFSA Journal 2012;10(12):3030 STATEMENT OF EFSA Refined exposure assessment for caramel colours (E 150a, c, d)1 European Food Safety Authority2, 3 European Food Safety Authority (EFSA), Parma, Italy ABSTRACT This EFSA statement is a refined exposure assessment of caramel colours (E 150a, E 150c and E 150d) taking into account additional information on its use in foods as consumed. The EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) adopted a scientific opinion on the re- evaluation of caramel colours (E 150a, E 150b, E 150c, E 150d) used as food additives in 2011. In that opinion, the Panel concluded that the anticipated dietary exposure of child and adult populations may exceed the Acceptable Daily Intake (ADI) for caramel colours E 150a, E 150c and E 150d, but exposure estimates to E 150b were below the ADI. Following this conclusion, new data from industry were submitted to EFSA providing updated use levels of caramel colours in foods ready to be consumed. A refined exposure assessment was performed for caramel colours that were exceeding the ADI in ANS Panel opinion (EFSA, 2011a) i.e. E 150a, E 150c and E 150d and concluded that the anticipated dietary exposure are considerably lower than in the previous exposure assessment. However, toddlers and adults have a higher exposure to caramel colour E 150c and could still exceed the ADI of 100 mg/kg bw/day for this caramel colour. The estimated combined exposure to the four caramel colours (E 150a, E 150b, E 150c, E 150d) are considerably lower and the group ADI of 300 mg/kg bw/day is not exceeded for any population group in the current review. -
Trails of the Cocktail 5 14 18.Pdf
Trails of the Cocktail Few cities can boast more historic significance in their cocktail culture than the Crescent City: birthplace of the Sazerac, Ramos Gin Fizz, the Grasshopper, the Hurricane, and (backed by one of the best apocryphal origin stories ever concocted) even the cocktail itself. In 1769 Spanish Colonial Governor of Louisiana Alejandro O‟Reilly issued a proclamation allowing one limonadier (lemonade seller), twelve taverns and six billiard halls to dispense alcoholic beverages. Closing time was ordained to be 8 pm, but bribes to the necessary officials extended the hours over the years. Rum came into the port of New Orleans and was taxed by the Spanish colonial government. Pat O‟s, Home of “The Hurricane” The “Hurricane”, the most popular drink at Pat O‟Brien‟s in the French Quarter, was created during World War II when liquor such as whiskey was in short supply. In order to purchase just one case of these preferred liquors, liquor salesmen compelled bar owners to purchase as many as 50 cases of rum, which was plentiful. In an effort to utilize the excess of rum, Pat O‟Brien's famous recipe emerged. The name came along soon after when a glass (shaped like a hurricane lamp chimney) was used to serve the popular rum cocktail. Don the Beachcomber (1907 — 1989), founding father of Tiki culture (Tiki bars, restaurants and nightclubs), enjoyed great popularity in the United States — mostly from the late 1940s through the mid-1960s. He and his friendly rival “Trader Vic” Bergeron are still remembered for their cultural influence. -
Regulation (Eu) 2019/ 787 of the European Parliament
17.5.2019 EN Official Journal of the European Union L 130/1 I (Legislative acts) REGULATIONS REGULATION (EU) 2019/787 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 17 April 2019 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, 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, After transmission of the draft legislative act to the national parliaments, Having regard to the opinion of the European Economic and Social Committee (1), Acting in accordance with the ordinary legislative procedure (2), Whereas: (1) Regulation (EC) No 110/2008 of the European Parliament and of the Council (3) 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 in which geographical indications for spirit drinks are registered and protected. (2) The rules applicable to spirit drinks should contribute to attaining a high level of consumer protection, removing information asymmetry, preventing deceptive practices and attaining market transparency and fair competition. -
Features & Benefits
FOAMATIONTM Q 200 200 Description: FOAMATIONTM Q 200 foaming agent is a naturally sourced extract of the quillaia tree that is native to Chile. It offers the ability to produce dense, frothy foams in beverages that hold longer and are more stable compared to foams produced by hydrolyzed protein, gums or stabilizer systems. FOAMATIONTM Q 200 contains invert sugar and it is standardized with Q 200 JECFA specifications hence it is also standartized in performance. TM Appearance: Color Dark Brown Form Liquid Taste/Odor Bittersweet at some levels FEATURES BENEFITS FOAMATIONTM Q 200 comes in a liquid form and instantly • Superior long lasting foam disperses requiring no time for hydration. This natural foaming • Label friendly alternative to chemical-based foaming agent is high in surface active saponins and therefore used in low agents dosage levels. It is active across a broad range of pH and • Consistent performance FOAMATION temperatures. • Cost effective FOAMATIONTM Q 200 is non-GM. • Process convenient, easy to disperse • Easy to formulate with Manufactured in a world class production facility certified to • Sustainable supply chain Kosher, Halal, ISO9001, HACCP, ISO 22000, IMO, OMRI, FSC (Forestry Stewardship Council). All relevant certificates available on request. benefits APPLICATION AND USAGE INFORMATION & Label declaration recommendation: Quillaja Extract Note: Invert Sugar is used as a processing aid to standardize FOAMATIONTM Q 200. It may not be necessary to label on finished beverager Product handling: FOAMATIONTM Q 200 is in liquid form and therefore easy to use. FOAMATIONTM Q 200 can be added directly to the beverage or concentrate. features features Effective Date: 06.01.2015 [1] The information described above is offered solely for your consideration, investigation, and independent verification. -
Alkoholi Määratlemise Nõuded
REQUIREMENTS FOR THE DEFINITION, DESCRIPTION AND PRESENTATION FOR SALE OF ALCOHOL 1 No. 134, adopted 26.4.2004 RT I 2004, 31, 224 entry into force 1.5.2004 Amended by the following acts Adoption Publication Entry into force 12.8.2005 RT I 2005, 44, 374 21.8.2005 16.3.2006 RT I 2006, 13, 105 24.3.2006 23.11.2006 RT I 2006, 52, 392 3.12.2006 8.7.2009 RT I 2009, 39, 263 17.7.2009 17.2.2011 RT I, 01.03.2011, 1 4.3.2011 This Regulation is established pursuant to § 4 (2) of the Alcohol Act . Chapter 1. GENERAL PROVISIONS § 1. Scope of application This Act provides requirements for the definition, description and presentation for sale of those alcoholic beverages with regard to which the referred requirements have not been provided for in the relevant regulations of the European Union. § 2. Ethanol content of alcohol (1) The ethanol content of alcohol is expressed in per cent by volume at least in full or half percentage and marked with the symbol «% by volume» or «% vol.», which may be preceded by the word «alcohol» or abbreviations «alk.» or «alc.» (2) The actual ethanol content in per cent by volume is the ethanol content of 100 units of volume of the product in units of volume measured at 20 °C. (3) The potential ethanol content in per cent by volume is the ethanol content in units of volume measured at 20 °C, which can be obtained by the full fermentation of the residual sugars contained in 100 units of volume of the product at 20 °C. -
Peel Drink Menu FINAL HIRES OCT2018 TP4
crush bar crush bar DRINK MENU DRINK MENU CREATIVE CREATIVE REFINED REFINED UNIQUE UNIQUE SATISFYING SATISFYING HEAVENLY HEAVENLY cRUSH BAR cRUSH BAR Creative-Refined-Unique-Satisfying-Heavenly Creative-Refined-Unique-Satisfying-Heavenly Our exclusive recipes are derived from traditional and Our exclusive recipes are derived from traditional and modern spirit combinations as well as our own in house modern spirit combinations as well as our own in house exquisite additions. Whether it's one of our signature exquisite additions. Whether it's one of our signature cocktails or a premium brand spirit you crave, Peel’s cocktails or a premium brand spirit you crave, Peel’s Crush Bar will mix a delightful and satisfying beverage Crush Bar will mix a delightful and satisfying beverage just for you. just for you. SIGNATURE MARTINIS SIGNATURE MARTINIS Peel-Tini Peel-Tini Peel’s premium martini made with your choice of Peel’s premium martini made with your choice of Wheatley Vodka or Bombay Sapphire Gin, Martini and Wheatley Vodka or Bombay Sapphire Gin, Martini and Rossi Dry Vermouth and shaken until perfectly chilled. Rossi Dry Vermouth and shaken until perfectly chilled. Served and vgarnished with queen olives. $9 Served and vgarnished with queen olives. $9 Nolets Silver Gin or Belvedere Vodka $11 Nolets Silver Gin or Belvedere Vodka $11 Monkey 47 Gin or Chopin Vodka $12 Monkey 47 Gin or Chopin Vodka $12 Caramel Apple Martini Caramel Apple Martini Take in the fall and winter months with an exquisite Take in the fall and winter months with an exquisite Caramel Apple Martini. This martini bursts with full Caramel Apple Martini.