Flavored liquor

Flavored liquors (also called infused liquors)[1] are alcoholic beverages that have added flavoring and, in some cases, a small amount of added sugar. They are distinct from liqueurs in that liqueurs have a large sugar content and may also contain glycerine.

A selection of flavored vodkas.

Flavored liquors may have a base of vodka or white rum, both of which have little taste of their own, or they may have a tequila or brandy base. Typically, a fruit extract and, in some cases, sugar syrup are added to the base spirit.[2]

A growing segment is higher-powered flavored liquors. In that connection, Maple or Honey may be added. Cinnamon has become an important flavoring for many kinds of liquor, including Rum, Whiskey. Brandy, Vodka and Tequila. It is touted as a way to increase sales. There are many cinnamon-infused liquors on the market. See Fireball and discussion therein.

Flavored rice wine, rum, tequila, vodka and whiskey

Flavored rums and vodkas frequently have an alcohol content that is 5–10% ABV less than the corresponding unflavored spirit.

  • Flavored rice wines—flavors include star anise-coffee, banana-cinnamon, coconut-pineapple, galangal-tamarind, ginger-red chili, green tea-orange, lemon-lemongrass and mango-green chili.
  • Flavored rums in the West Indies originally consisted only of spiced rums such as Captain Morgan whereas in the Indian Ocean (Madagascar, Reunion Island and Mauritius) only of vanilla and fruits. Available flavors include cinnamon, lemon, lime, orange, vanilla, and raspberry, and extend to such exotic flavors as mango, coconut, pineapple, banana, passion fruit, and watermelon.
  • Flavored tequilas—flavors include lime, orange, mango, coconut, watermelon, strawberry, pomegranate, chili pepper, cinnamon, jalapeño, cocoa and coffee.
  • Flavored vodkas—flavors include lemon, lime, lemon-lime, orange, tangerine, grapefruit, raspberry, strawberry, blueberry, teaberry, vanilla, black currant, chili pepper, cherry, apple, green apple, cinnamon, coffee, chocolate, cranberry, peach, pear, passion fruit, pomegranate, plum, mango, white grape, banana, pineapple, coconut, mint, melon, rose, herbs, bacon, honey, cinnamon, kiwifruit, whipped cream, tea, root beer, caramel, marshmallow, and many more.[3]

Other flavored liquors
  • Absinthe (wormwood, anise, fennel, and other herbs)
  • Akvavit (caraway seeds, anise, dill, fennel, coriander, and grains of paradise)
  • Anise liquors: A family of liquors native to the Eastern Mediterranean distilled from grapes and flavored with anise seed:
    • Arak—Arab variant native to the Fertile Crescent
    • Rakı—Turkish variant
    • Ouzo—Greek variant
      • Tsipouro—Ancestral form of Ouzo. Most commonly unflavored, but when flavored, typically flavored with anise.[4][5]
  • Compound gin (juniper and other herbs and spices; other forms of gin are not infused, as they are distilled with the flavorings)
  • Bitters (various herbs)
  • Brandy (blackberry, cherry, coffee)
  • Schnapps—American variety, a basic alcohol infused with various flavors
gollark: The algorithms don't *entirely* match the Haskell version, but they're very close, and it produces mostly the same output apart from this weirdness.
gollark: It's not really a Rust problem as much as a my-code-implemented-in-Rust problem, but basically the fractal generator program randomly introduces blotches of various sizes of really different colors to the rest, which the Haskell thing it is based on does not do, and I have no idea why.
gollark: Well, you wrote DDGBot, no?
gollark: <@!330678593904443393> You use Rust a bit, please help.
gollark: The release build is stupidly fast compared to the foolish haskell code.

See also

References
  1. Bar & Beverage Book Katsigris, Costas and Thomas, Chris. 2006. ISBN 0-471-64799-3.
  2. The Business of Spirits Rothbaum, Noah. 2007. ISBN 1-4277-5475-6.
  3. "The 13 Strangest Vodka Flavors (and the Drinks You Could Actually Make With Them)". www.adweek.com.
  4. The Food and Wine of Greece Kochilas, Diane. 1993. ISBN 0-312-08783-7.
  5. Regional Greek Cooking Karayanis, Dean. 2008. ISBN 0-7818-1146-5.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.