Alcoholic Drinks:
Absinthe: A potent aperitif of the licorice-flavored spirit, aniseed, distilled from wormwood. A highly fashionable drink, but intemperate enjoyment of it can prove dangerous, as it can lead to madness or death. Caution advised in imbibing.
Advocaat: A viscous and rich emulsion liqueur produced from egg yolks, sugar, and brandy, which is at least 40 proof.
Amaretto: An amber-colored liqueur produced from sweet almonds, bitter almonds, apricot kernels, vanilla, and other spices, with the prussic acid contained in the almonds and apricot kernels separated during distillation, which is 56 proof.
Angostura Bitters: A pink colored bitter liqueur produced from a secret recipe of herb and root extracts, narcotic components of tropical and subtropical plants, and spices, whose flavor is produced from extracts of Seville orange peel, angelica roots, cardamom, cinnamon, cloves, galangan, gentian roots, and quinine.
Aperol: A ruby-red colored bitter liqueur produced from a secret mixture recipe of herbs and Seville orange peel, having an alcohol content of just 22 proof.
Anisette: A spiced, bitter liqueur made of the licorice flavored spirit, aniseed. Based on star anise, the essential oils are distilled and then mixed with sugar, pure alcohol, fennel, cloves, coriander, orrisroot, and other spices, and which is 60 proof.
Apricot Brandy: A brandy made of a combination of apricot juice, apricot spirit, sugar, corn syrups, pure alcohol, and water, which is at least 60 proof.
Aquavit: A strong golden-yellow spirit made with a 200 proof very pure, tasteless alcohol distilled from grain and potatoes, which is distilled with water and a variety of flavorings such as caraway, cinnamon, cloves, coriander, dill, fennel, lemon peel, and star anise, along with a number of secret ingredients, after which the heart of the distillate is mixed with neutral alcohol and softened water to
dilute it to drinking strength, and it is left to mature in a cellar until it becomes 80 proof, with a full, round, distinctive taste.
Armagnac - Three Stars (Brandy): A pale golden, fiery, dry-tasting brandy of white grapes distilled once and matured in oak barrels for at least two years.
Armagnac - V.S.O.P. (Brandy): A pale golden, fiery, dry-tasting brandy of white grapes distilled once and matured in oak barrels for at least five years.
Armagnac - Napoleon / X.O (Brandy): A
pale golden, fiery, dry-tasting brandy of white grapes distilled once and
matured in oak barrels for at least six
years.
Armagnac (Hors d’Age): A pale golden,
fiery, dry-tasting brandy of white grapes distilled once and matured in oak
barrels for at least ten years.
Arrak: Similar to
rum, this spirit is distilled from sugarcane and molasses, with the addition of
Indonesian red rice, and is then aged in oak barrels before being
bottled.
B&B: An amber-colored liqueur that a
mixture of Benedictine and cognac, served over ice cubes, which is 80
proof.
Benedictine: An amber-colored herbal
liqueur.
Boonekamp: An aromatic bitter liqueur, at
least 80 proof, containing a wealth of exotic ingredients, such as aniseed,
fennel, licorice, bitter clover, poplar buds, valerian root, and wormwood, just
to name a few.
Bourbon (Straight Corn Whiskey):
Produced from 80 percent corn mash, rye, and a small percentage of barley malt.
The higher percentage of corn gives it a milder taste then straight whiskey.
After distillation, it is matured in new white-oak casks for two to six years,
which have been charred on the inside, which accelerates the coloration of the
whiskey and lends a subtle sweetness and a faint vanilla flavor, before being
bottled.
Bourbon - (Straight Whiskey): Produced from
51 percent corn mash, rye, and a small percentage of barley malt. After
distillation, it is matured in new white-oak casks for two to six years, which
have been charred on the inside, which accelerates the coloration of the whiskey
and lends a subtle sweetness and a faint vanilla flavor, before being
bottled.
Brandy: Made of grapes that have been
distilled twice, the clear, colorless alcohol is given it’s nutty brown color
and flavor after being aged in oak barrels.
Brandy (Spanish): Made of grapes that have been distilled twice, the clear,
colorless alcohol is given it’s light nutty brown color and slightly sweet nutty
flavor after being aged in oak barrels.
Brandy (Aguardente): Made of grapes that have been distilled once, the clear,
colorless alcohol is given it’s nutty brown color and flavor after being aged in
oak barrels.
Calvados - Three Stars (Apple Brandy):
An apple brandy made from cider, and stored in oak barrels for at least two
years to mature after distillation, making it's color go to an amber or cognac
brown. The longer it is stored, the more velvety and aromatic the
taste.
Calvados - Vieux / Reserve (Apple Brandy): An
apple brandy made from cider, and stored in oak barrels for at least three years
to mature after distillation, making it's color go to an amber or cognac brown.
The longer it is stored, the more velvety and aromatic the
taste.
Calvados - V.O. / Vieille Reserve / V.S.O.P. (Apple Brandy): An apple brandy made from cider, and stored in oak barrels
for at least four years to mature after distillation, making it's color go to an
amber or cognac brown. The longer it is stored, the more velvety and aromatic
the taste.
Calvados - Extra / X.O. / Napoleon / Hor's dAge / Age Inconnu (Apple Brandy): An apple brandy made from cider, and
stored in oak barrels for at least six years to mature after distillation,
making it's color go to an amber or cognac brown. The longer it is stored, the
more velvety and aromatic the
taste.
Campari: A ruby-red colored
bitter liqueur produced from a secret mixture recipe of herbs and Seville orange
peel.
Cassis: A dark-red liqueur produced from the
juice of black currants with an alcohol content of 20 percent by volume, or 40
proof.
Chartreuse (Green): An herbal liqueur with a
base of brandy, and containing some 130 different herbs and extracts. It is
spicier and more powerful then yellow Chartreuse, and is 110
proof.
Chartreuse (Yellow): An herbal liqueur with a
base of brandy, and containing some 130 different herbs and extracts. It is very
mild, and is 86 proof.
Cherry Brandy: A cherry
liqueur produced from cherry juice, with a brandy base, which is about 50
proof.
Cherry Liqueur: A cherry liqueur produced from
cherry juice, which is about 50 proof.
Cocoa Liqueur: A chocolate-flavored liqueur produced from distilled cocoa
beans.
Coconut Liqueur: A coconut-flavored liqueur
made with coconut milk.
Cognac - Three Stars / V.S (Brandy): Made of distilled white grapes and matured in oak barrels for at
least two years, during which time it develops it’s rich, brown color and
becomes 80 proof.
Cognac - V.S.O.P. / Vieux / V.O. / Reserve (Brandy): Made of distilled white grapes and matured in oak
barrels for at least four years, during which time it develops it’s rich, brown
color and becomes 80 proof.
Cognac - V.V.S.O.P. / Grande Reserve (Brandy): Made of distilled white grapes and matured in oak
barrels for at least five years, during which time it develops it’s rich, brown
color and becomes 80 proof.
Cognac - Extra / Napoleon / X.O. / Tres Vieux / Vieille Reserve (Brandy): Made of distilled
white grapes and matured in oak barrels for ten years, during which time it
develops it’s rich, brown color and becomes 80
proof.
Creme de Cassis: A dark-red liqueur produced
from the juice of black currants, with a minimal alcohol content of 15 percent
by volume, and a specified minimum sugar
content.
Cynar: A bitter aperitif containing
artichoke juice and herbs, which has an alcohol content of 16.5 percent by
volume, or 33 proof.
Eau-de-vie (Fruit Brandy):
French for "Water of Life", it includes a wide range of colorless fruit
brandies. The natural sugar of the fruit mash reaches 40 percent alcohol content
by volume, and 80 proof during fermentation, requiring extra sugar to be added.
Different types in stock include:
*Apricot: Apricot eau-de-vie
produced from ripe or fermenting apricots.
*Cassis: Black currant
eau-de-vie, made from ripe or fermenting black currants, whose low sugar
requires macerating in very low-alcohol wine be added to help with fermentation,
and distilling in pot stills.
*Cerise / Kirsch / Kirschwasser: Cherry
eau-de-vie, produced from fully ripe or fermenting cherries or their juice,
without any additional sugar and alcohol.
*Douglas Fir: Douglas Fir
eau-de-vie is produced from springtime buds from the Douglas Fir, and is one of
the only eau-de-vie's to have a natural flavor.
*Fraise: Strawberry
eau-de-vie, made from ripe or fermenting strawberries, whose low sugar requires
macerating in very low-alcohol wine be added to help with fermentation, and
distilling in pot stills.
*Fraise des Bois: Wild strawberry
eau-de-vie, made from ripe or fermenting wild strawberries, whose low sugar
requires macerating in very low-alcohol wine be added to help with fermentation,
and distilling in pot stills.
*Framboise: Raspberry eau-de-vie, made
from ripe or fermenting raspberries, whose low sugar requires macerating in very
low-alcohol wine be added to help with fermentation, and distilling in pot
stills.
*Framboise Sauvage: Wild raspberry eau-de-vie, made from ripe
or fermenting wild raspberries, whose low sugar requires macerating in very
low-alcohol wine be added to help with fermentation, and distilling in pot
stills.
*Groseille: Red currant eau-de-vie, made from ripe or
fermenting red currants, whose low sugar requires macerating in very low-alcohol
wine be added to help with fermentation, and distilling in pot
stills.
*Houx: Holly berry eau-de-vie, made from ripe or fermenting
holly berries, whose low sugar requires macerating in very low-alcohol wine be
added to help with fermentation, and distilling in pot stills.
*Kir:
Black currant eau-de-vie, made from ripe black currants, whose low sugar
requires macerating in very low-alcohol white wine be added to help with
fermentation, and distilling in pot stills.
*Kiwi: Kiwi eau-de-vie,
made from ripe or fermenting kiwis, whose low sugar requires macerating in very
low-alcohol wine be added to help with fermentation, and distilling in pot
stills.
*Mirabelle / Mirabellenwasser: Plum eau-de-vie produced from
ripe yellow plums, without the addition of extra sugar and
alcohol.
*Mure: Blackberry eau-de-vie, made from ripe or fermenting
blackberries, whose low sugar requires macerating in very low-alcohol wine be
added to help with fermentation, and distilling in pot stills.
*Peche:
Peach eau-de-vie produced from ripe or fermenting
peaches.
*Pflaumenwasser: Plum eau-de-vie produced from ripe or
fermenting red plums.
*Pomme: Apple eau-de-vie made from ripe or
fermenting apples.
*Poire William: Pear eau-de-vie distilled from
Williams pears, which is aromatic, with a soft flavor and a sweetish
scent.
*Prunelle: Prune eau-de-vie made from ripe or fermenting sloe
plums.
*Quetsch / Slivovitz / Zwetschgenwasser: Plum eau-de-vie
produced from ripe or fermenting blue plums.
Genever:
A golden-yellow gin with a juniper aroma, matured in oak casks for several
years, and about 86 proof.
Gin: A clear spirit whose
alcohol is based on barley and rye, to which botanical herbs are added, such as
angelica, aniseed, cardamom, coriander, juniper, orange zests, and lemon zests,
which is diluted after distillation to the drinking strength of 90
proof.
Gin (Dry): A clear spirit whose alcohol is
based on barley and rye, to which botanical herbs are added, such as angelica,
aniseed, cardamom, coriander, juniper, orange zests, and lemon zests, which is
diluted after distillation to the drinking strength of 80
proof.
Gin (Sloe): A clear liqueur whose alcohol is
based on barley and rye, to which botanical herbs are added, such as angelica,
aniseed, cardamom, coriander, juniper, orange zests, and lemon zests, into which
crushed sloes are macerated into the gin, which is diluted after distillation to
the drinking strength of 80 proof.
Grappa (Red): A
clear spirit, about 80 proof, distilled from the remains of red grapes used in
wine production, the stems, skins, and pits, with a powerful
flavor.
Grappa (White): A clear spirit, about 80
proof, distilled from the remains of white grapes used in wine production, the
stems, skins, and pits, which is dry and fiery.
Kir:
A mixture of cassis, a dark-red liqueur produced from the juice of black
currants with an alcohol content of 20 percent by volume, or 40 proof, and white
wine.
Kir Royale: A mixture of cassis, a dark-red
liqueur produced from the juice of black currants with an alcohol content of 20
percent by volume, or 40 proof, and
champagne.
Klarer: A colorless, weak, flavorless
spirit made from distilled potatoes, corn, and millet, which is 64
proof.
Korn Schnapps: A clear, grain-based spirit,
produced from barley, oats, or buckwheat, tasting only of grain, and is 76
proof.
Korn Schnapps (Apel Korn): A clear,
grain-based spirit, produced from barley, oats, or buckwheat and apples, and is
76 proof.
Korn Schnapps (Rye): A clear,
grain-based spirit, produced from rye, tasting powerful and spicy, and is 76
proof.
Korn Schnapps (Wheat): A clear, grain-based
spirit, produced from wheat, tasting very mild, and is 76
proof.
Marc (Red; Marc de Bourgogne): A pomace spirit
distilled from the press residue resulting from red wine production, the stems,
skins, and pits, about 90 proof, with a powerful and full
flavor.
Marc (White; Marc de Champagne): A pomace
spirit distilled from the press residue resulting from white wine production,
the stems, skins, and pits, about 90 proof, with a light, dry, and very soft
flavor.
Metaxa (Three Stars): A spirit distilled from
black grapes, aged three years, and about 80
proof.
Metaxa (Five Stars): A spirit distilled from
black grapes, aged five years, and about 80 proof.
Metaxa (Seven Stars): A spirit distilled from black grapes, aged seven years, and
about 80 proof.
Metaxa (Private Reserve): A spirit
distilled from black grapes, aged at least twenty years, and about 80 proof,
with the smoothest Metaxa flavor.
Mezcal: A spirit
similar to tequila, but distilled from a different variety of agave cactus, and
a tequila worm is added to the bottle.
Obstler: Fruit
spirit produced from freshly fermented apples, or pears, or a combination of
apples and pears, and between 80 and 100 proof.
Orange Bitters: A bitter liqueur that is a combination of extract of bitter-tasting
Seville orange peel and gin.
Ouzo: A sweet drink
produced from the licorice flavored spirit, aniseed, which is 80 to 90
proof.
Pisco (Brandy): A very tangy, colorless
brandy, produced from black grapes with a high proportion of muscatel grapes,
and matured in clay casks.
Pitu (Cachaca): This
straw-colored, clear spirit is distilled directly from the juice of the
sugarcane, has a soft, mild aroma, and is 82
proof.
Raki: A dry, spicy drink made from the
licorice flavored spirit, aniseed, though not as sweet as ouzo, and 80 to 100
proof.
Rum (Amber / Gold): Produced of the brown,
viscous molasses byproduct of sugarcane refining, and the distiller's personal
secret recipe, it is clear and colorless after distillation, and is then aged in
the dark in wooden casks for three years, where it develops it's amber or pale
golden color.
Rum (Dark): Produced of the brown,
viscous molasses byproduct of sugarcane refining, and the distiller's personal
secret recipe, it is clear and colorless after distillation, and is then aged in
the dark in wooden casks for five to seven years, where it develops it's dark
golden or brownish color.
Rum (Light): Produced of
the brown, viscous molasses byproduct of sugarcane refining, and the distiller's
personal secret recipe, it is clear and colorless after distillation, and is
then matured in pale ash-wood barrels for one year, before being transferred to
steel tanks for additional aging, keeping it's colorless state. It has a much
more delicate taste then dark rum, and it's slight flavor evaporates very
quickly.
Rye (Whiskey): Distilled from a mash of at
least 51 percent rye, and matured for at least four years. It has a spicier
taste then bourbon.
Sake: A clear, straw-colored,
fermented rice spirit, which tastes similar to sherry, and has an alcohol
content of only 16 to 17 percent by volume, or about 35
proof.
Scotch - Blended (Scottish Whisky): Produced
from a marriage of malted barley and whole cereal grains of corn and wheat,
distilled from several distilleries and aged at least three years in a
secondhand oak sherry cask before being bottled.
Scotch - Single Malt (Scottish Whisky): Produced from malted barley, and aged at
least three years in a secondhand oak sherry cask before being bottled. It
possesses a smokey aroma from the barley malt grains being dried over burning
moorland peat.
Tequila (Gold / Tequila Anejo): A
spirit distilled from the blue agave cactus, this is stored in oak barrels for
several years, during which it gets it's golden-brown color, and the flavor
becomes smoother as it mellows, and is about 90
proof.
Tequila (Silver): A spirit distilled from the
blue agave cactus, this is bottled immediately after distillation, giving it a
clear, white color, and is about 90 proof.
Vermouth: Fortified wine, fortified with herbs, alcohol, sugar, and caramel.
*Bianco: Sweet white vermouth that is 32
proof.
*Dry: White vermouth that is at least 36
proof.
*Rose: Semisweet red vermouth.
*Rosso: Sweet red
vermouth that is 32 proof.
Vodka: A colorless, clear,
smooth, and pure spirit with a neutral taste, distilled from mixtures of barley,
wheat, rye, or potatoes, and it is at least 80
proof.
Weinbrand: A grape brandy that is double
distilled and matured for twelve months in oak casks, is about 76 proof, and
served at no warmer then room temperature.
Whiskey (Irish): Different Irish Whiskeys in stock are produced from either barley,
wheat, rye, or oats. Each type is blended, or "vatted", with only one
significant single malt produced. After distillation, clear water is added to
give the whiskey it's final alcoholic content of 80 proof. The Irish Whiskey is
matured for at least three years in wooden casks that had previously stored
sherry, rum, or bourbon. Irish Whiskey has a mellower flavor then scotch, and
lacks the smokey aroma, as the grains have not been dried over burning
peat.
Advocaat: A viscous and rich emulsion liqueur produced from egg yolks, sugar, and brandy, which is at least 40 proof.
Amaretto: An amber-colored liqueur produced from sweet almonds, bitter almonds, apricot kernels, vanilla, and other spices, with the prussic acid contained in the almonds and apricot kernels separated during distillation, which is 56 proof.
Angostura Bitters: A pink colored bitter liqueur produced from a secret recipe of herb and root extracts, narcotic components of tropical and subtropical plants, and spices, whose flavor is produced from extracts of Seville orange peel, angelica roots, cardamom, cinnamon, cloves, galangan, gentian roots, and quinine.
Aperol: A ruby-red colored bitter liqueur produced from a secret mixture recipe of herbs and Seville orange peel, having an alcohol content of just 22 proof.
Anisette: A spiced, bitter liqueur made of the licorice flavored spirit, aniseed. Based on star anise, the essential oils are distilled and then mixed with sugar, pure alcohol, fennel, cloves, coriander, orrisroot, and other spices, and which is 60 proof.
Apricot Brandy: A brandy made of a combination of apricot juice, apricot spirit, sugar, corn syrups, pure alcohol, and water, which is at least 60 proof.
Aquavit: A strong golden-yellow spirit made with a 200 proof very pure, tasteless alcohol distilled from grain and potatoes, which is distilled with water and a variety of flavorings such as caraway, cinnamon, cloves, coriander, dill, fennel, lemon peel, and star anise, along with a number of secret ingredients, after which the heart of the distillate is mixed with neutral alcohol and softened water to
dilute it to drinking strength, and it is left to mature in a cellar until it becomes 80 proof, with a full, round, distinctive taste.
Armagnac - Three Stars (Brandy): A pale golden, fiery, dry-tasting brandy of white grapes distilled once and matured in oak barrels for at least two years.
Armagnac - V.S.O.P. (Brandy): A pale golden, fiery, dry-tasting brandy of white grapes distilled once and matured in oak barrels for at least five years.
Armagnac - Napoleon / X.O (Brandy): A
pale golden, fiery, dry-tasting brandy of white grapes distilled once and
matured in oak barrels for at least six
years.
Armagnac (Hors d’Age): A pale golden,
fiery, dry-tasting brandy of white grapes distilled once and matured in oak
barrels for at least ten years.
Arrak: Similar to
rum, this spirit is distilled from sugarcane and molasses, with the addition of
Indonesian red rice, and is then aged in oak barrels before being
bottled.
B&B: An amber-colored liqueur that a
mixture of Benedictine and cognac, served over ice cubes, which is 80
proof.
Benedictine: An amber-colored herbal
liqueur.
Boonekamp: An aromatic bitter liqueur, at
least 80 proof, containing a wealth of exotic ingredients, such as aniseed,
fennel, licorice, bitter clover, poplar buds, valerian root, and wormwood, just
to name a few.
Bourbon (Straight Corn Whiskey):
Produced from 80 percent corn mash, rye, and a small percentage of barley malt.
The higher percentage of corn gives it a milder taste then straight whiskey.
After distillation, it is matured in new white-oak casks for two to six years,
which have been charred on the inside, which accelerates the coloration of the
whiskey and lends a subtle sweetness and a faint vanilla flavor, before being
bottled.
Bourbon - (Straight Whiskey): Produced from
51 percent corn mash, rye, and a small percentage of barley malt. After
distillation, it is matured in new white-oak casks for two to six years, which
have been charred on the inside, which accelerates the coloration of the whiskey
and lends a subtle sweetness and a faint vanilla flavor, before being
bottled.
Brandy: Made of grapes that have been
distilled twice, the clear, colorless alcohol is given it’s nutty brown color
and flavor after being aged in oak barrels.
Brandy (Spanish): Made of grapes that have been distilled twice, the clear,
colorless alcohol is given it’s light nutty brown color and slightly sweet nutty
flavor after being aged in oak barrels.
Brandy (Aguardente): Made of grapes that have been distilled once, the clear,
colorless alcohol is given it’s nutty brown color and flavor after being aged in
oak barrels.
Calvados - Three Stars (Apple Brandy):
An apple brandy made from cider, and stored in oak barrels for at least two
years to mature after distillation, making it's color go to an amber or cognac
brown. The longer it is stored, the more velvety and aromatic the
taste.
Calvados - Vieux / Reserve (Apple Brandy): An
apple brandy made from cider, and stored in oak barrels for at least three years
to mature after distillation, making it's color go to an amber or cognac brown.
The longer it is stored, the more velvety and aromatic the
taste.
Calvados - V.O. / Vieille Reserve / V.S.O.P. (Apple Brandy): An apple brandy made from cider, and stored in oak barrels
for at least four years to mature after distillation, making it's color go to an
amber or cognac brown. The longer it is stored, the more velvety and aromatic
the taste.
Calvados - Extra / X.O. / Napoleon / Hor's dAge / Age Inconnu (Apple Brandy): An apple brandy made from cider, and
stored in oak barrels for at least six years to mature after distillation,
making it's color go to an amber or cognac brown. The longer it is stored, the
more velvety and aromatic the
taste.
Campari: A ruby-red colored
bitter liqueur produced from a secret mixture recipe of herbs and Seville orange
peel.
Cassis: A dark-red liqueur produced from the
juice of black currants with an alcohol content of 20 percent by volume, or 40
proof.
Chartreuse (Green): An herbal liqueur with a
base of brandy, and containing some 130 different herbs and extracts. It is
spicier and more powerful then yellow Chartreuse, and is 110
proof.
Chartreuse (Yellow): An herbal liqueur with a
base of brandy, and containing some 130 different herbs and extracts. It is very
mild, and is 86 proof.
Cherry Brandy: A cherry
liqueur produced from cherry juice, with a brandy base, which is about 50
proof.
Cherry Liqueur: A cherry liqueur produced from
cherry juice, which is about 50 proof.
Cocoa Liqueur: A chocolate-flavored liqueur produced from distilled cocoa
beans.
Coconut Liqueur: A coconut-flavored liqueur
made with coconut milk.
Cognac - Three Stars / V.S (Brandy): Made of distilled white grapes and matured in oak barrels for at
least two years, during which time it develops it’s rich, brown color and
becomes 80 proof.
Cognac - V.S.O.P. / Vieux / V.O. / Reserve (Brandy): Made of distilled white grapes and matured in oak
barrels for at least four years, during which time it develops it’s rich, brown
color and becomes 80 proof.
Cognac - V.V.S.O.P. / Grande Reserve (Brandy): Made of distilled white grapes and matured in oak
barrels for at least five years, during which time it develops it’s rich, brown
color and becomes 80 proof.
Cognac - Extra / Napoleon / X.O. / Tres Vieux / Vieille Reserve (Brandy): Made of distilled
white grapes and matured in oak barrels for ten years, during which time it
develops it’s rich, brown color and becomes 80
proof.
Creme de Cassis: A dark-red liqueur produced
from the juice of black currants, with a minimal alcohol content of 15 percent
by volume, and a specified minimum sugar
content.
Cynar: A bitter aperitif containing
artichoke juice and herbs, which has an alcohol content of 16.5 percent by
volume, or 33 proof.
Eau-de-vie (Fruit Brandy):
French for "Water of Life", it includes a wide range of colorless fruit
brandies. The natural sugar of the fruit mash reaches 40 percent alcohol content
by volume, and 80 proof during fermentation, requiring extra sugar to be added.
Different types in stock include:
*Apricot: Apricot eau-de-vie
produced from ripe or fermenting apricots.
*Cassis: Black currant
eau-de-vie, made from ripe or fermenting black currants, whose low sugar
requires macerating in very low-alcohol wine be added to help with fermentation,
and distilling in pot stills.
*Cerise / Kirsch / Kirschwasser: Cherry
eau-de-vie, produced from fully ripe or fermenting cherries or their juice,
without any additional sugar and alcohol.
*Douglas Fir: Douglas Fir
eau-de-vie is produced from springtime buds from the Douglas Fir, and is one of
the only eau-de-vie's to have a natural flavor.
*Fraise: Strawberry
eau-de-vie, made from ripe or fermenting strawberries, whose low sugar requires
macerating in very low-alcohol wine be added to help with fermentation, and
distilling in pot stills.
*Fraise des Bois: Wild strawberry
eau-de-vie, made from ripe or fermenting wild strawberries, whose low sugar
requires macerating in very low-alcohol wine be added to help with fermentation,
and distilling in pot stills.
*Framboise: Raspberry eau-de-vie, made
from ripe or fermenting raspberries, whose low sugar requires macerating in very
low-alcohol wine be added to help with fermentation, and distilling in pot
stills.
*Framboise Sauvage: Wild raspberry eau-de-vie, made from ripe
or fermenting wild raspberries, whose low sugar requires macerating in very
low-alcohol wine be added to help with fermentation, and distilling in pot
stills.
*Groseille: Red currant eau-de-vie, made from ripe or
fermenting red currants, whose low sugar requires macerating in very low-alcohol
wine be added to help with fermentation, and distilling in pot
stills.
*Houx: Holly berry eau-de-vie, made from ripe or fermenting
holly berries, whose low sugar requires macerating in very low-alcohol wine be
added to help with fermentation, and distilling in pot stills.
*Kir:
Black currant eau-de-vie, made from ripe black currants, whose low sugar
requires macerating in very low-alcohol white wine be added to help with
fermentation, and distilling in pot stills.
*Kiwi: Kiwi eau-de-vie,
made from ripe or fermenting kiwis, whose low sugar requires macerating in very
low-alcohol wine be added to help with fermentation, and distilling in pot
stills.
*Mirabelle / Mirabellenwasser: Plum eau-de-vie produced from
ripe yellow plums, without the addition of extra sugar and
alcohol.
*Mure: Blackberry eau-de-vie, made from ripe or fermenting
blackberries, whose low sugar requires macerating in very low-alcohol wine be
added to help with fermentation, and distilling in pot stills.
*Peche:
Peach eau-de-vie produced from ripe or fermenting
peaches.
*Pflaumenwasser: Plum eau-de-vie produced from ripe or
fermenting red plums.
*Pomme: Apple eau-de-vie made from ripe or
fermenting apples.
*Poire William: Pear eau-de-vie distilled from
Williams pears, which is aromatic, with a soft flavor and a sweetish
scent.
*Prunelle: Prune eau-de-vie made from ripe or fermenting sloe
plums.
*Quetsch / Slivovitz / Zwetschgenwasser: Plum eau-de-vie
produced from ripe or fermenting blue plums.
Genever:
A golden-yellow gin with a juniper aroma, matured in oak casks for several
years, and about 86 proof.
Gin: A clear spirit whose
alcohol is based on barley and rye, to which botanical herbs are added, such as
angelica, aniseed, cardamom, coriander, juniper, orange zests, and lemon zests,
which is diluted after distillation to the drinking strength of 90
proof.
Gin (Dry): A clear spirit whose alcohol is
based on barley and rye, to which botanical herbs are added, such as angelica,
aniseed, cardamom, coriander, juniper, orange zests, and lemon zests, which is
diluted after distillation to the drinking strength of 80
proof.
Gin (Sloe): A clear liqueur whose alcohol is
based on barley and rye, to which botanical herbs are added, such as angelica,
aniseed, cardamom, coriander, juniper, orange zests, and lemon zests, into which
crushed sloes are macerated into the gin, which is diluted after distillation to
the drinking strength of 80 proof.
Grappa (Red): A
clear spirit, about 80 proof, distilled from the remains of red grapes used in
wine production, the stems, skins, and pits, with a powerful
flavor.
Grappa (White): A clear spirit, about 80
proof, distilled from the remains of white grapes used in wine production, the
stems, skins, and pits, which is dry and fiery.
Kir:
A mixture of cassis, a dark-red liqueur produced from the juice of black
currants with an alcohol content of 20 percent by volume, or 40 proof, and white
wine.
Kir Royale: A mixture of cassis, a dark-red
liqueur produced from the juice of black currants with an alcohol content of 20
percent by volume, or 40 proof, and
champagne.
Klarer: A colorless, weak, flavorless
spirit made from distilled potatoes, corn, and millet, which is 64
proof.
Korn Schnapps: A clear, grain-based spirit,
produced from barley, oats, or buckwheat, tasting only of grain, and is 76
proof.
Korn Schnapps (Apel Korn): A clear,
grain-based spirit, produced from barley, oats, or buckwheat and apples, and is
76 proof.
Korn Schnapps (Rye): A clear,
grain-based spirit, produced from rye, tasting powerful and spicy, and is 76
proof.
Korn Schnapps (Wheat): A clear, grain-based
spirit, produced from wheat, tasting very mild, and is 76
proof.
Marc (Red; Marc de Bourgogne): A pomace spirit
distilled from the press residue resulting from red wine production, the stems,
skins, and pits, about 90 proof, with a powerful and full
flavor.
Marc (White; Marc de Champagne): A pomace
spirit distilled from the press residue resulting from white wine production,
the stems, skins, and pits, about 90 proof, with a light, dry, and very soft
flavor.
Metaxa (Three Stars): A spirit distilled from
black grapes, aged three years, and about 80
proof.
Metaxa (Five Stars): A spirit distilled from
black grapes, aged five years, and about 80 proof.
Metaxa (Seven Stars): A spirit distilled from black grapes, aged seven years, and
about 80 proof.
Metaxa (Private Reserve): A spirit
distilled from black grapes, aged at least twenty years, and about 80 proof,
with the smoothest Metaxa flavor.
Mezcal: A spirit
similar to tequila, but distilled from a different variety of agave cactus, and
a tequila worm is added to the bottle.
Obstler: Fruit
spirit produced from freshly fermented apples, or pears, or a combination of
apples and pears, and between 80 and 100 proof.
Orange Bitters: A bitter liqueur that is a combination of extract of bitter-tasting
Seville orange peel and gin.
Ouzo: A sweet drink
produced from the licorice flavored spirit, aniseed, which is 80 to 90
proof.
Pisco (Brandy): A very tangy, colorless
brandy, produced from black grapes with a high proportion of muscatel grapes,
and matured in clay casks.
Pitu (Cachaca): This
straw-colored, clear spirit is distilled directly from the juice of the
sugarcane, has a soft, mild aroma, and is 82
proof.
Raki: A dry, spicy drink made from the
licorice flavored spirit, aniseed, though not as sweet as ouzo, and 80 to 100
proof.
Rum (Amber / Gold): Produced of the brown,
viscous molasses byproduct of sugarcane refining, and the distiller's personal
secret recipe, it is clear and colorless after distillation, and is then aged in
the dark in wooden casks for three years, where it develops it's amber or pale
golden color.
Rum (Dark): Produced of the brown,
viscous molasses byproduct of sugarcane refining, and the distiller's personal
secret recipe, it is clear and colorless after distillation, and is then aged in
the dark in wooden casks for five to seven years, where it develops it's dark
golden or brownish color.
Rum (Light): Produced of
the brown, viscous molasses byproduct of sugarcane refining, and the distiller's
personal secret recipe, it is clear and colorless after distillation, and is
then matured in pale ash-wood barrels for one year, before being transferred to
steel tanks for additional aging, keeping it's colorless state. It has a much
more delicate taste then dark rum, and it's slight flavor evaporates very
quickly.
Rye (Whiskey): Distilled from a mash of at
least 51 percent rye, and matured for at least four years. It has a spicier
taste then bourbon.
Sake: A clear, straw-colored,
fermented rice spirit, which tastes similar to sherry, and has an alcohol
content of only 16 to 17 percent by volume, or about 35
proof.
Scotch - Blended (Scottish Whisky): Produced
from a marriage of malted barley and whole cereal grains of corn and wheat,
distilled from several distilleries and aged at least three years in a
secondhand oak sherry cask before being bottled.
Scotch - Single Malt (Scottish Whisky): Produced from malted barley, and aged at
least three years in a secondhand oak sherry cask before being bottled. It
possesses a smokey aroma from the barley malt grains being dried over burning
moorland peat.
Tequila (Gold / Tequila Anejo): A
spirit distilled from the blue agave cactus, this is stored in oak barrels for
several years, during which it gets it's golden-brown color, and the flavor
becomes smoother as it mellows, and is about 90
proof.
Tequila (Silver): A spirit distilled from the
blue agave cactus, this is bottled immediately after distillation, giving it a
clear, white color, and is about 90 proof.
Vermouth: Fortified wine, fortified with herbs, alcohol, sugar, and caramel.
*Bianco: Sweet white vermouth that is 32
proof.
*Dry: White vermouth that is at least 36
proof.
*Rose: Semisweet red vermouth.
*Rosso: Sweet red
vermouth that is 32 proof.
Vodka: A colorless, clear,
smooth, and pure spirit with a neutral taste, distilled from mixtures of barley,
wheat, rye, or potatoes, and it is at least 80
proof.
Weinbrand: A grape brandy that is double
distilled and matured for twelve months in oak casks, is about 76 proof, and
served at no warmer then room temperature.
Whiskey (Irish): Different Irish Whiskeys in stock are produced from either barley,
wheat, rye, or oats. Each type is blended, or "vatted", with only one
significant single malt produced. After distillation, clear water is added to
give the whiskey it's final alcoholic content of 80 proof. The Irish Whiskey is
matured for at least three years in wooden casks that had previously stored
sherry, rum, or bourbon. Irish Whiskey has a mellower flavor then scotch, and
lacks the smokey aroma, as the grains have not been dried over burning
peat.