While the Black Forest in Germany is the best known for the fiery liquid, the Swiss have many, small-batch distilleries that sell their products regionally and are well worth seeking out when traveling in Europe. The percentage of alcohol in schnapps depends on the type and composition. What's the difference between these spirits in terms of distilling process and final product? Is there a difference between schnapps and brandy? The process for producing schnapps varies, and although it is often made with grain alcohol, distillation of fruits and herbs can also be used. Thanks for contributing an answer to Seasoned Advice! According to Albert Hauser's Vom Essen und Trinken im alten Zürich, it's been mentioned in literature from as early as the 15th century; an enduring drink that "...helps the poor man to make more song...". In the United States, schnapps is used to describe a category of liquors that have often been on the lower end of the quality spectrum. I'm not one for "making" anything, but I believe I just made what might be the coziest drink ever! (It may be unaged - eau de vie - or it may be aged in barrels like regular grape brandy.) Palm liqueur is an example of this. These drinks can be very tasty, but are less traditional and less natural. These are traditional, light colored, full-bodied spirits. The German term Schnaps refers to any kind of strong alcoholic drink, similar to how eau de vie (water of life) is used in French, aguardiente (burning water) in Spanish, or aguardente Portuguese. by Odin » Sat Nov 12, 2011 3:18 pm, Post fruits...the consistency is closer to vodka. (Source: Mark Bowden: 42311861/ 123rf.com). The agave is cooked and fermented, then distilled and aged in oak barrels. Otherwise, flavors are added later in the process by using fruit syrup, spices and other flavorings. Sorry to hear about your experience, but what you call peach schnapps (pure alcohol with fake aroma) is actually a fake liqueur. What is the percentage of alcohol in Schnapps? they can be enjoyed neat, at room temperature, which is how it is consumed traditionally, or you can drink it on ice. By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy. It is not sweet. Benefits of studying annotated grandmaster games, Finding zero cross of AC signal digitally. and is made by soaking said fruit in an already distilled. It's up to you, though - try it and see. In Germany, the word “schnapps” refers to any kind of strong alcoholic drink, similar to “eau de vie” in French or “aguardente” in Spanish. Blackberry Schnapps. It is made by fermenting a clean mash, usually with the pits (which can give it a slight almond aroma) of one or more sweet cherry varieties. After aging, it is cut with water to a 40% alcohol level. The art of distilling alcohol from vegetables, grains and fruits began in the Middle East and spread to Europe via Spain during the Moorish invasion.

They can also be mixed with other ingredients to create endless options for cocktails. The most important thing is that the cherry is very ripe, with a high sugar content. What is the time signature of the song Atin Cu Pung Singsing? Pure spirits are a type of alcohol with very few calories and which, through the distillation processes, all sugars are eliminated. "Great art is created only through diligent and painstaking effort to perfect and polish oneself." Some of the best Zwetschgenwasser is aged for years before being drunk. Otherwise, flavors are added later in the process by using fruit syrup, spices and other flavorings. Digestif . A raspberry-flavored spirit called Himbeergeist is also a Schnaps, although it is not produced by means of fermenting raspberries (Himbeeren), which produce a low yield of alcohol due to their low sugar content. by johnny108 » Fri Nov 25, 2011 1:51 pm, Powered by phpBB® Forum Software © phpBB Limited. So I lost a lot of that info in the old graymatter somewhere. There are also fruity combinations such as plum or apricot brandies. (Source: Ersler Dmitry: 46484711/ 123rf.com). Press question mark to learn the rest of the keyboard shortcuts. It is typically between 15 and 20 per cent alcohol (30 to 40 proof), but it can be much stronger. Anonymous . Produced primarily in Baden-Württemberg (southwest Germany) and the Allgäu, the production of Zwetschgenwasser creates a secondary market for fruit and keeps fallen fruit from being wasted. He said they would mash them up with their feet, then distill them (not sure if they let them ferment first.... it's been a while since he told me the story).

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