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| Distillation from plants and roots |
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| 作者：mario or… 文章来源：不详 更新时间：2008-2-12 20:01:02 | 【字体：小 大】 |
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Plant and Root Distillation
Aniseed-flavored spirits
Some 1,500 years before Christ, these licorice-flavored spirits were valued as healing agents by the Egyptians. In the nineteenth century, absinthe, a potent aniseed aperitif distilled from wormwood, became a highly fashionable drink on both sides of the Atlantic, but intemperate enjoyment of it proved dangerous because it often led to madness or death. Consequently, early in the twentieth century, it was banned in many countries.
In the meanwhile, however, a plethora of "benign" successors developed; aniseed drinks which, in France, are known as pastis. They are based on star anise, with the essential oils being distilled and then mixed with sugar, pure alcohol, and various flavorings, such as mint, lemon balm, herbes de Provence, and licorice.
Pernod and Ricard are among the well-known brands from France (now also available as an alcohol-free drink), and anisette is a spiced liqueur. Creek ouzo and Turkish raki are also members of this big family of aniseed-flavored spirits. Ouzo is a sweet aniseed drink at 80 to 90 proof. Raki tastes dry and spicy, is not as sweet as ouzo, and is available at 80 to 100 proof.
Arrak
Similar to rum, this Asian spirit is distilled from sugarcane molasses with the addition of Indonesian red rice. Arrak is aged in oak barrels before it is bottled. The most respected variety comes from Batavia, in Indonesia, but similar drinks using a variety of ingredients, such as dates, also come from Goa in India, Sri Lanka, and Thailand.
Cachaca
This is a Brazilian spirit distilled directly from the juice of the sugarcane. The best-known cachaga is the straw-colored, clear Pitu. It has a soft, mild aroma and is 82 proof.
Sake
Many people would not consider a Japanese meal complete without a bottle of this clear, usually str[1] [2] [3] 下一页
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