DOCSLIB.ORG

Style Guidelines

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Style Guidelines The 10th Annual Great Lakes International Cider and Perry Competition (GLINTCAP) Style Guidelines Standard Styles New World Cider – Page 1 English Cider – Page 3 French Cider – Page 4 Spanish Cider – Page 5 New World Perry – Page 7 Traditional Perry – Page 8 Specialty Styles New England Cider – Page 9 Fruit Cider – Page 10 Applewine – Page 11 Hopped/Herbal Cider – Page 12 Spiced Cider – Page 13 Wood Aged Cider and Perry – Page 14 Specialty Cider and Perry – Page 15 Unlimited Cider and Perry – Page 16 Mead – Page 17 Beer – Page 18 Intensified and Distilled Styles Ice Cider – Page 19 Pommeau – Page 20 Eau de vie – Page 21 Brandy – Page 22 New World Cider “New World” references the style, not a location, as ciders in this style are also made in eastern England, Australia, Germany, etc. A New World—Modern cider is made primarily from culinary/table apples. Compared to other Standard styles, these ciders are generally lower in tannin and higher in acidity. A New World—Heritage cider is made primarily from multi-use or cider-specific bittersweet/bittersharp apples, with wild or crab apples sometimes used for acidity/tannin balance. These ciders will generally be higher in tannin than New World—Modern ciders. These ciders will generally lack the malolactic fermentation (MLF) flavor notes often found in English ciders. Aroma/Flavor: Sweet or low-alcohol ciders may have apple aroma and flavor. Dry ciders will be more wine-like with some esters. Sugar and acidity should combine to give a refreshing character. Acidity is medium to high, refreshing, but must not be harsh or biting. Appearance: Modern: Brilliant, pale to yellow in color. Heritage: Clear to brilliant, yellow to amber in color. Mouthfeel: Modern: Medium body. Heritage: Medium body. Some tannin should be present for slight to moderate astringency, but little bitterness. Overall Impression: Modern: A refreshing drink – not bland or watery. Sweet ciders must not be cloying. Dry ciders must not be too austere. Heritage: A refreshing drink of some substance – not bland or watery. Sweet ciders must not be cloying. Dry ciders must not be too austere. Comments: An ideal cider serves well as a “session” drink, and suitably accompanies a wide variety of food. 1 Entry Instructions: Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 levels). If OG is substantially above typical range, entrant should explain, e.g., particular variety of apple giving high-gravity juice. Varieties: Modern: Commonly grown varieties such as Winesap, Macintosh, Golden Delicious, Braeburn, Jonathan. Multi-use varieties (Northern Spy, Russets, Baldwin), crabapples, and any suitable wildings may also be used. Heritage: Multi-use (Northern Spy, Russets, Baldwin), cider-specific bittersweets and bittersharps, crabapples, any suitable wildings. Vital Statistics Modern: OG: 1.045 – 1.065 FG: 0.995 – 1.020 ABV: 5 – 8% Heritage: OG: 1.050 – 1.075 FG: 0.995 – 1.015 ABV: 6 – 9% Commercial Examples Modern: [US] Uncle John’s Fruit House Winery Apple Hard Cider, White Winter Hard Apple Cider (WI). Heritage: [US] Westcott Bay Traditional Very Dry, Dry and Medium Sweet (WA), Farnum Hill Extra-Dry, Dry, and Farmhouse (NH), Wandering Aengus Ciderworks Bloom (OR), Montana CiderWorks North Fork (MT), Bellwether Heritage (NY). 2 English Cider This includes the English “West Country” plus ciders inspired by that style. These ciders are made with bittersweet and bittersharp apple varieties cultivated specifically for cider making. English ciders are traditionally fermented and aged in wood barrels, which adds some character; however, the barrels used are rarely new, so there is no overt wood character. Aroma/Flavor: No overt apple character, but various flavors and esters that suggest apples, particularly tannic varieties. English-style ciders commonly go through malolactic fermentation (MLF) which produces desirable spicy/smoky, phenolic, and farmyard/old-horse characters. These flavor notes are positive but not required. If present, they must not dominate; in particular, the phenolic and farmyard notes should not be heavy. A strong farmyard character without spicy/smoky or phenolic suggests a Brettanomyces contamination, which is a fault. Mousiness is a serious fault. Appearance: Barely cloudy to brilliant. Medium yellow to amber color. Mouthfeel: Full. Moderate to high tannin, perceived as astringency and some bitterness. Carbonation still to moderate. Bottle-fermented or -conditioned ciders may have high carbonation, up to champagne levels, but not gushing or foaming. Overall Impression: Generally dry, full-bodied, austere. Complex flavor profile, long finish. Comments: Sweet examples exist, but dry is most traditional, particularly when considering the drying contributions of tannin. Entry Instructions: Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 levels). Entrants MAY specify variety of apple for a single varietal cider; if specified, varietal character will be expected. Varieties: Kingston Black, Stoke Red, Dabinett, Porter’s Perfection, Nehou, Yarlington Mill, Major, various Jerseys, etc. Vital Statistics: OG: 1.050 – 1.075 FG: 0.995 – 1.015 ABV: 6 – 9% Commercial Examples: [UK] Oliver’s Traditional Dry, Hogan’s Dry and Medium Dry, Henney’s Dry and Vintage Still, Burrow Hill Medium, Aspall English Imperial. 3 French Cider This includes Normandy styles plus ciders inspired by those styles, including ciders made by various techniques to achieve the French flavor profile. These ciders are made with bittersweet and bitter-sharp apple varieties cultivated specifically for cider making. Traditional French procedures use small amounts of salt and calcium compounds (calcium chloride, calcium carbonate) to aid the process of pectin coagulation. These compounds may be used, pre-fermentation, but in limited quantity. It is a fault if judges can detect a salty or chalky taste. The enzyme PME (pectin methyl esterase) may also be used pre- fermentation for pectin coagulation. Note that the sweetness/gravity levels indicate an overall tendency, not a sharp delineation between English and French ciders. Aroma/Flavor: Fruity character/aroma. This may come from slow or arrested fermentation (in the French technique of défécation) or approximated by back-sweetening with juice. Tends to a rich fullness. MLF notes of spicy-smoky, phenolic, and farmyard are common but not required (just as with English style), and must not be pronounced. The French expect more subtle MLF character than do the English. Appearance: Clear to brilliant, medium yellow to amber color. Mouthfeel: Medium to full, mouth-filling. Moderate tannin, perceived mainly as astringency. Carbonation moderate to champagne-like, but at higher levels it must not gush or foam. Overall Impression: Medium to sweet, full-bodied, rich. Comments: Typically made sweet to balance the tannin levels from the traditional apple varieties. Entry Instructions: Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (medium to sweet only, 3 levels). Entrants MAY specify variety of apple for a single varietal cider; if specified, varietal character will be expected. Varieties: Nehou, Muscadet de Dieppe, Reine des Pommes, Michelin, etc. Vital Statistics: OG: 1.050 – 1.065 FG: 1.010 – 1.020 ABV: 3 – 6% Commercial Examples: [US] West County Reine de Pomme (MA), [France] Eric Bordelet (various), Etienne Dupont, Etienne Dupont Organic, Bellot 4 Spanish Cider This category is for traditional ciders (sidra natural / sagardoa) associated with the northern coast of Spain. Modern styles of cider produced in this region (such as Nueva Expresión or Espumosa) would often be better entered in New World Cider—Heritage. Traditional cider is made primarily with sharp and semi-sharp local apple varieties. Each pressing takes 2-3 days to complete, and the tradition is to allow wild yeasts to ferment the cider, rather than using cultured yeasts. After pressing, the juice is pumped into chestnut barrels or stainless steel tanks. Traditional cider requires both alcoholic and malolactic fermentation (MLF) to reach completeness. The traditional skill of pouring of cider in Asturias is unique. The bottle is held in one hand with the arm reaching as high as possible. The glass is held, at an angle, in the other hand with the arm stretched down as low as possible. The cider is carefully poured so that a thin stream of liquid drops from a height into the tip of the glass. Only a small amount of cider is poured, just enough to consume in a mouthful or two. The aim is to release carbon dioxide in the cider and to volatilize part of the acetic acid. Aroma: Ciders from Asturias typically have fresh citric and floral aromas. Ciders from the Basque Country may also exhibit light spice, leather, and smoke aroma. Aged cheese and butter aromas may also be encountered, but any excess is undesirable. Appearance: These ciders are unfiltered, so cloudiness is normal. Shaking the bottle before opening and pouring is recommended. The color for Asturian ciders should be straw yellow. The color for Basque ciders tends toward pale to deep gold. Amber or darker colors are considered faults. Professional tasting competitions in Asturias require specific visual evaluations after the traditional pouring of the ciders. Espalme – Foam must disappear quickly from the top of the cider. Aguante – Refers to the carbon dioxide bubbles in cider. After traditional pouring, small bubbles disappear slowly, allowing just enough time to drink the cider in perfect condition. Pegue – Refers to the thin film adhering to the sides of the glass after the cider has been drunk. It is viewed favorably. 5 Mouthfeel: Medium-bodied mouthfeel. No sweetness expected. Carbonation is light to moderate, depending on the height of the pour. Taste profile is acidic/tangy, citric/lemony, with little to no astringency or bitterness. Pleasant scratchy and tickly throat due to acetic acid is expected (often more intense in Basque ciders). Overall Impression: Dry, fresh with lively acidity. Varieties: Regona, Raxao, Limón Montés, Verdialona, De la Riega (Asturias). San Juan, Errezil, Gezamin, Moko (Basque Country).
Load more

Recommended publications
  • Ice Cider Product Development – Effects of Concentration, Yeast Strains and Processing Conditions on Biochemical and Sensory Quality Traits
    Faculty of Natural Resources and Agricultural Sciences Department of Food Science Ice cider product development – Effects of concentration, yeast strains and processing conditions on biochemical and sensory quality traits Lisa Åkerman Master Program – Food – Innovation and Market Independent Project in Food Science • Master Thesis • 30 hec • Advanced A2E Publikation/Sveriges lantbruksuniversitet, Institutionen för livsmedelsvetenskap, no 433 Uppsala, 2016 1 Ice cider product development – -Effects of concentration, yeast strains and processing conditions on biochemical and sensory quality traits Lisa Åkerman Supervisor: Supervisor: Kimmo Rumpunen, Researcher, Department of Plant Breeding, Balsgård, Kristianstad Examiner: Examiner: Jana Pickova, Professor, Department of Food Science, SLU, Uppsala Credits: 30 hec Level: Advanced A2E Course title: Independent Project in Food Science Course code: EX0396 Program/education: Master’s Programme Food – Innovation and Market Place of publication: Uppsala Year of publication: 2016 Title of series: Publikation/Sveriges lantbruksuniversitet, Institutionen för livsmedelsvetenskap Serie no: 433 Online publication: http://stud.epsilon.slu.se Keywords: ice cider, apple, fermentation, cryoconcentration, yeast Sveriges lantbruksuniversitet Swedish University of Agricultural Sciences Faculty of Natural Resources and Agricultural Sciences Department of Food Science 2 Abstract Ice cider is produced by fermenting apple juice that has been concentrated by freezing (cryoconcentration or cryoextraction). Ice cider is more a sweet wine than a cider, with an intense apple flavour and sweetness, and acidity to balance the flavours. It originates from Canada, where specifications includes a pre-fermentation sugar content of not less than 30 °Brix, and a finished product with a residual sugar content of not less than 130 g/l, containing 7-13 % alcohol. This project aims to investigate and document some of the aspects of ice cider production process for Swedish conditions.
    [Show full text]
  • 12 Pear Vodka, Fresh Pear Purée, Float of Poire Williams Eau-De-Vie 12 Jalapeño Aguardiente, Orange Liqueur, Pineapple Syrup
    12 Pear vodka, fresh pear purée, float of Poire Williams Eau-de-Vie 12 Jalapeño aguardiente, orange liqueur, pineapple syrup, fresh lime - 11 Citron vodka, homemade lemon-thyme syrup, club soda 14 Rye whiskey, absinthe, blend of bitters, fresh lime, mint 12 White wine, fresh grapefruit & strawberries, topped with sparkling wine Hanger One lime vodka, pêche beer sorbet, crème de pêche, fresh lime juice, rosemary Hendricks gin, cucumber, mint, lime, Fever Tree Bitter Lemon Belga’s lemon-lime Jenever, ginger beer Depending on availability vintages and pricing may be subject to change Page 4 Chestnut brown, toasted malt, cranberry, alcohol whiff. Fruit and clove with a hint of hops on the finish. Copper colored, dense foam, a mélange of apple, nut, banana, white grape. Hint of basil. Strong, dark abbey beer, rich and distinct sweet aroma of roasted malt. Full-bodied, rich and complex flavour, sweet and bitter. Strong Blond, sunny yellow, rose-like peach flavour with a touch of lemon and orange rind. A touch of bitter-sour and a warm aftertaste 75.00 The Géants Christmas beer came out in 2007, and it’s their best one yet. Rich and warming, and just a bit spicy, this festive ale has everything you want in a Belgian beer. Share the warmth with friends and family! 22.00 Slightly sweet porter brewed with select additions of crystal malts and sea salt to create flavors of peanut brittle and caramel. Medium bodied, rich vanilla, oak, and bourbon flavors. Extended aging in Wild Turkey® barrels. Aged in our beer cooler for 2 years.
    [Show full text]
  • Ra of Ea Scr R Fin Tro No We Be Th Ing His Li N Roman Mythology
    n Roman mythology, Romulus and Remus were the first to n Roman mythology, Romulus and Remus were the first to be raised by wolves. Twin boys of possibly divine ancestry, be raised by wolves. Twin boys of possibly divine ancestry, abandoned to the elements by a vengeful king but rescued abandoned to the elements by a vengeful king but rescued and nurtured by a she-wolf. They’d grow up to found the and nurtured by a she-wolf. They’d grow up to found the city of Rome, seat of Western Civilization and cradle city of Rome, seat of Western Civilization and cradle to the modern world. The names Romulus and Remus are enshrined by to the modern world. The names Romulus and Remus are enshrined by history. But take the wolf from their story and they’re just two boys lost history. But take the wolf from their story and they’re just two boys lost in the wilderness. The values that gave rise to Rome are the values the in the wilderness. The values that gave rise to Rome are the values the boys learned from the pack. boys learned from the pack. They’re also the values we of Raised by Wolves revere today—social They’re also the values we of Raised by Wolves revere today—social connection, caring, nurturing, loyalty. To us it’s ironic that the phrase connection, caring, nurturing, loyalty. To us it’s ironic that the phrase ‘raised by wolves’ has come to mean a lack of civility. Because the virtues ‘raised by wolves’ has come to mean a lack of civility.
    [Show full text]
  • The 9Th Annual Great Lakes International Cider & Perry
    The 9th Annual Great Lakes International Cider & Perry Competition March 23, 2014 St. Johns, Michigan Results Analysis Eric West Competition Registrar GLINTCAP 2014 Medalists A-Z Noncommercial Division Alan Pearlstein - Michigan Apple Anti-Freeze New England Cider Silver Commerce Township Table Cider Common Cider Silver Andrew Rademacher - Michigan Tin Man Hard Cider Specialty Cider & Perry Bronze Andrew Schaefer - Michigan Rome Crab Common Cider Silver Spy Turley Common Cider Silver Crab Common Cider Bronze Bill Grogan - Wisconsin Northern Dragon Wood Aged Cider & Perry Bronze C. Thomas - Pennsylvania Gilbert + Hale Common Cider Bronze Charlie Nichols - Michigan Black Moon Raspberry Mead Other Fruit Melomel Bronze Char Squared Raspberry Hard Apple Cider Fruit Cider Bronze Staghorn Moon Spiced Hard Apple Cider Specialty Cider & Perry Bronze Charlie Nichols & Joanne Charron - Michigan Staghorn Moon Raspberry Hard Apple Cider Fruit Cider Bronze Chris McGowan - Massachusetts Applewine Applewine Bronze Cherry Cider Specialty Cider & Perry Bronze Rum Barrel Cider New England Cider Bronze Christopher Gottschalk - Michigan Leo Hard Cider Specialty Cider & Perry Bronze Claude Jolicoeur - Quebec Cidre de Glace Intensified (Ice Cider) Silver Colin Post - Minnesota Deer Lake - SM Common Cider Silver Deer Lake - Lalvin Common Cider Bronze Deer Lake - WL/Wy Mix Common Cider Bronze Great Lakes Cider & Perry Association Page 2 www.greatlakescider.com GLINTCAP 2014 Medalists A-Z Noncommercial Division David Catherman & Jeff Biegert - Colorado Red Hawk
    [Show full text]
  • Wine List Lauda 2019
    WINE LIST 2019 INDEX OF CONTENTS WHITE CHAMPAGNES 03 ROSE CHAMPAGNES 04 WHITE SPARKLING WINES 05 ROSE & SPARKLING WINES 06 WHITE WINES 07 GREECE 07 ITALY 13 FRANCE 16 SPAIN, AUSTRIA & GERMANY 19 HUNGURY, GEORGIAN REPUBLIC, LEBANON, AMERICA 20 AUSTRALIA 21 NEW ZEALAND 22 ROSE WINES 23 GREECE 23 ITALY, FRANCE, SPAIN, LEBANON, ARGENTINA, NEW ZEALAND 24 RED WINES 25 GREECE 25 ITALY 30 FRANCE 33 SPAIN, PORTUGAL 38 AUSTRIA, LEBANON, SOUTH AFRICA, AMERICA 39 AUSTRALIA, NEW ZEALAND 41 DESSERT WINES 42 GREECE 42 REST OF THE WORLD 43 FORTIFIED WINES 44 EAU DE VIE 44 BRANDY 44 LIQUEUR 44 CHAMPAGNES WHITE CHAMPAGNES WHITE CHAMPAGNES Grand Siecle Brut NV, Laurent Perrier, Tours-sur-Marne Brut Millesime 2008, Palmer & Co, Reims chardonnay pinot noir chardonnay, pinot noir, pinot meunier 640 252 Champ Cain 2005, Jacquesson, Avize Blanc de Noirs NV, Palmer & Co, Reims pinot noir, pinot meunier, chardonnay pinot noir, pinot meunier 593 263 Blanc de Blancs NV, Billecart-Salmon, Ay Grande Cuvee NV, Krug, Reims chardonnay chardonnay, pinot noir , pinot meunier 306 669 Fut de Chene Grand Cru NV, Henri Giraud, Ay La Grande Dame 2006, Veuve Cliquot, Reims pinot noir, chardonnay chardonnay, pinot noir 588 561 Code Noir NV, Henri Giraud, Ay Comtes de Champagne Blanc de Blancs 2007, Taittinger, Reims pinot noir chardonnay 448 514 R.D. Extra Brut 2002, Bollinger, Ay Cristal 2009, Louis Roederer, Reims pinot noir, chardonnay pinot noir , chardonnay 872 697 Brut Reserve NV, Charles Heidsieck, Reims Rare 2002, Piper Heidsieck, Reims chardonnay, pinot noir, pinot meunier
    [Show full text]
  • Paris and Normandy River Cruise
    Paris and Normandy River Cruise Through the Eyes of a Woman! April 22 - May 2, 2019 WO MEN OF N EBRASKA Travel Solo Tog ether Dear Women of Nebraska, Join me on a once-in-a-lifetime journey to Northern France! Join our exceptional Paris-Normandy river cruise on board the deluxe AmaLyra of AmaWaterways along the Seine River and through the heart of Normandy. With a capacity of 74 outside staterooms only, this cruise gives us the private feeling we are looking for. Our 11-day tour begins in Paris, the City of Light, with its iconic landmarks, aristocratic lifestyle, romantic ardor, architectural splendor, animated sidewalk cafes and, world-class fashion and shopping. Ahead of us awaits Monet’s Gardens in Giverny and Rouen’s Cathedral of Notre Dame. The charming harbor town of Honfleur will inspire you the same way as they inspired the great Impressionists. We will get to see some of these very same places and landmarks that the Impressionist Masters captured on canvas at the Musée d’Orsay, during our stay in Paris. For an inspiration of a different kind, we travel the “Routes des Abbayes” (Route of the Historic Norman Abbeys), visiting some of the most magnificent monasteries, and to the unforgettable beaches of Normandy where Allied forces landed during WWII’s D-Day invasion. We reflect on Journal Star Destinations the “longest day” and honor the sacrifices made in changing history not once, but twice. We will relive the grandeur of royalty at Château Malmaison, the former home of Napoleon and Josephine Bonaparte, and at Chateau de Bizy, once referred to as “the Versailles of Normandy.” Blend a passion for the good life with culture, art, architecture and timeless landscapes, and you have Northern France! Come, join me! Solo or two-by-two! Sincerely, Sally Dunham Ambassador, Women of Nebraska Call Executive Travel’s Group Department today at 402-435-8888.
    [Show full text]
  • 2008 Bjcp Style Guidelines
    2008 BJCP STYLE GUIDELINES Beer Judge Certification Program (BJCP) Style Guidelines for Beer, Mead and Cider 2008 Revision of the 2004 Guidelines Copyright © 2008, BJCP, Inc. The BJCP grants the right to make copies for use in BJCP-sanctioned competitions or for educational/judge training purposes. All other rights reserved. See our website www.bjcp.org for updates to these guidelines. 2003-2004 BJCP Beer Style Committee: Gordon Strong, Chairman Ron Bach Peter Garofalo Michael L. Hall Dave Houseman Mark Tumarkin 2008 Contributors: Jamil Zainasheff, Kristen England, Stan Hieronymus, Tom Fitzpatrick, George DePiro 2003-2004 Contributors: Jeff Sparrow, Alan McKay, Steve Hamburg, Roger Deschner, Ben Jankowski, Jeff Renner, Randy Mosher, Phil Sides, Jr., Dick Dunn, Joel Plutchak, A.J. Zanyk, Joe Workman, Dave Sapsis, Ed Westemeier, Ken Schramm 1998-1999 Beer Style Committee: Bruce Brode, Steve Casselman, Tim Dawson, Peter Garofalo, Bryan Gros, Bob Hall, David Houseman, Al Korzonas, Martin Lodahl, Craig Pepin, Bob Rogers 48 i ilSot...................................................17 Stout rial Impe Russian 13F. Sot..............................................................17 Stout American 13E. pdate.................................46 U 2008 T, CHAR STYLE BJCP 2004 tra Stout........................................................16 tra Ex Foreign 13D. N/A N/A N/A 5-12% 0.995-1.020 1.045-100 Perry or Cider Specialty Other D. y Cider/Perry...........................................45 y Specialt Other 28D. tu ................................................................16 Stout l Oatmea 13C. ine......................................................................44 Applew 28C. tu ....................................................................15 Stout Sweet 13B. N/A N/A N/A 9-12% 0.995-1.010 1.070-100 Wine Apple C. ie .....................................................................44 Cider Fruit 28B. 3.DySot.......................................................................15 Stout Dry 13A. N/A N/A N/A 5-9% 0.995-1.010 1.045-70 Cider Fruit B.
    [Show full text]
  • 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.
    [Show full text]
  • If You Love Our Cocktail List As Much As We Do, Please Provide Us with an Email Address for Us to Send You a Copy. Find Us on F
    If you love our cocktail list as much as we do, please provide us with an email address for us to send you a copy. Find us on Facebook: facebook.com/eaudevie Follow us on Twitter: @eaudeviebar What is Eau-De-Vie? The name Eau-de-Vie is a French expression that means “water of life”. Spirits such as French Brandy (eaux-de-vie), Whisk(e)y, Vodka and Aquavit from Norway all take their names from the alchemic notion that spirits were an elixir of life. Indeed most spirits were initially taken as medicine. We are a spirits and cocktail bar. Make no bones about it. We have some fabulous wines and beers – but we encourage you to sample our cocktails and our vast selection of hard to find top-shelf-booze while you are with us… Achievements Gourmet Traveller : 2011 Bar Of The Year Time Out Bar Awards 2010: Best Cocktail Bar Time Out Bar Awards 2010: Best New Bar Bartender Magazine Bar Awards 2010 : Best New Bar Other Achievements: Best Dark Spirits Venue // Best Tequila Ritual // Best Seasonal Cocktail Rookie Of The Year // Bar Manager Of The Year // Runner Up, Bartender Of The Year Highly Commended: Cocktail List For The Year // Bar Team Of The Year // Cocktail Bar Of The Year Table Of Contents Eau-De-Vie Favourites. 1 Looking for quick tasty libation, try one of these four Meet The Eau-De-Vie Crew. 3 Behind the waistcoats, arm garters and beards, get to know the personalities behind the bar (and some drinks that define them) Shaken, Stirred, Thrown And Flamed.
    [Show full text]
  • Shelf Talker
    Le Père Jules Le Père Jules Pommeau de Normandie Pommeau de Normandie Tasting Notes Tasting Notes The Strong “cider apple” aroma follows The Strong “cider apple” aroma follows through on the palate, a sort of intensified through on the palate, a sort of intensified cider taste. The finish is smooth due to the cider taste. The finish is smooth due to the long ageing methods. long ageing methods. Food Paring Food Paring The Pommeau de Normandie is usually The Pommeau de Normandie is usually served as an apéritif, but is equally served as an apéritif, but is equally delicious with foie gras or melon. delicious with foie gras or melon. This is a blend of AOC Calvados and the must of bitter This is a blend of AOC Calvados and the must of bitter apples & bitter sweet apples! apples & bitter sweet apples! Le Père Jules Le Père Jules Pommeau de Normandie Pommeau de Normandie Tasting Notes Tasting Notes The Strong “cider apple” aroma follows The Strong “cider apple” aroma follows through on the palate, a sort of intensified through on the palate, a sort of intensified cider taste. The finish is smooth due to the cider taste. The finish is smooth due to the long ageing methods. long ageing methods. Food Paring Food Paring The Pommeau de Normandie is usually The Pommeau de Normandie is usually served as an apéritif, but is equally served as an apéritif, but is equally delicious with foie gras or melon. delicious with foie gras or melon. This is a blend of AOC Calvados and the must of bitter This is a blend of AOC Calvados and the must of bitter apples & bitter sweet apples! apples & bitter sweet apples! Le Père Jules Le Père Jules Pommeau de Normandie Pommeau de Normandie Tasting Notes Tasting Notes The Strong “cider apple” aroma follows The Strong “cider apple” aroma follows through on the palate, a sort of intensified through on the palate, a sort of intensified cider taste.
    [Show full text]
  • Drinks-Menu-Sydney.Pdf
    cover page Eau-de-Vie PRESENTS Cocktail Theatre The all-star cast and crew of Eau de Vie are devoted to celebrating tasteful drinking and the theatre associated with it. We have worked tirelessly behind the scenes to compose a list of cocktails inspired by theatres of the world and flavours associated with their country of origin. In collaboration with Star of Bombay, let us take you back to this time in cocktail culture and exquisite trolley service, to treat you to the very best martini. Whether your selection is wet or dry, with a Sicilian olive or a crisp lemon twist, or perhaps one of our signature serves, please sit back, relax and enjoy your favourite martini at Eau- de-Vie this evening served from our liquid-nitrogen-powered martini trolley. $24 each, or a flight of four 'half size' tasters for$50 MAGDA MARTINI Star of Bombay, Grey Goose, French Earl Grey infused Lillet Blanc, black pepper bitters Served with stuffed green olives & atomized lemon oil THE EDWARDIAN Star of Bombay, Martini Riserva Speciale Rubino, Braulio, orange oils Served with orange blossom Persian fairy floss CAPTAIN RITZ Star of Bombay, calvados, dry curacao, citrus Served with dehydrated apple & crushed coriander seed SIMPSON MARTINI Star of Bombay, samphire & saltbush infused Maidenii dry vermouth, honeyed apricot & smoked hickory bitters Served with Australian Arbequina olives FGllavouryphs Key aperitif sour bright & tart & fresh zesty fruity savoury lively & spicy & sweet vegetal decadent digestif rich & herbal & indulgent earthy non-alcoholic full flavour minus the booze Introducing the Cast BEHIND THE WAISTCOATS, BOWTIES, MAKEUP AND IMPROMPTU ONE- LINERS YOU’LL FIND A STAFF WHO’VE SPENT MANY YEARS CRAFTING THEIR TECHNIQUE.
    [Show full text]
  • Wine Beverage Alcohol Manual 08-09-2018
    Department of the Treasury Alcohol & Tobacco Tax & Trade Bureau THE BEVERAGE ALCOHOL MANUAL (BAM) A Practical Guide Basic Mandatory Labeling Information for WINE TTB-G-2018-7 (8/2018) TABLE OF CONTENTS PURPOSE OF THE BEVERAGE ALCOHOL MANUAL FOR WINE, VOLUME 1 INTRODUCTION, WINE BAM GOVERNING LAWS AND REGULATIONS CHAPTER 1, MANDATORY LABEL INFORMATION Brand Name ................................................................................................................................. 1-1 Class and Type Designation ........................................................................................................ 1-3 Alcohol Content ........................................................................................................................... 1-3 Percentage of Foreign Wine ....................................................................................................... 1-6 Name and Address ..................................................................................................................... 1-7 Net Contents ................................................................................................................................ 1-9 FD&C Yellow #5 Disclosure ........................................................................................................ 1-10 Cochineal Extract or Carmine ...................................................................................................... 1-11 Sulfite Declaration ......................................................................................................................
    [Show full text]