Category: liqueur
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The History of Orange Curacao and Triple Sec, Updated
This post takes you to an updated older post about the historical and practical differences between orange liqueurs.
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Campari Production Info: Extraction, ABV, Coloring, and Fining
Processes and parameters used in production of Campari. Now we just need to figure out what’s in it.
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Campari is Made Differently Around the World: Cochineal, Coloring, ABV, & Eggs
Depending on where in the world you live, Campari is sold at different levels of alcohol and colored and labelled differently. Here’s a look at a few bottles from around the world.
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The Difference Between Bitter Almonds, Sweet Almonds, and Stone Fruit Seeds
What is the difference between sweet almonds, bitter almonds, and cherry, apricot, and peach pits? This entry hopes to make that clear.
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Distillery Visit: Limoncello Di Capri in Italy
This limoncello is not like the others. A trip to the tiny island distillery where Limoncello Di Capri is made.
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Distillery Visit: Molinari Sambuca in Colfelice Italy
Molinari Sambuca is an anise liqueur originally created in Civitavecchia, a port city north of Rome. Much like Schiedam in the Netherlands where the spices that came on ships ended up in local spirits (juniper for genever and other ingredients for liqueurs in that case), star anise reaching Civitavecchia wound up in in local spirits…
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Distillery Visit: Ancho Reyes Ancho Chile Liqueur
Last fall I visited the growing, drying, and production facilities for Ancho Reyes chile liqueur near Puebla, Mexico. I learned a lot about chilies.
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A Visit to the Fernet-Branca Distillery in Buenos Aires, Argentina
Back in April I visited the Fernet-Branca distillery outside of Buenos Aires, Argentina. Some of you may remember me tweeting about it. Well, it's about time I gave it the formal write-up. Fernet-Branca owns two distilleries: the main one in Milan, Italy, and this one in Buenos Aires. In past years there used to be…
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Essential Oils and Cointreau’s Centrifuge
In 2011 I visited the Cointreau distillery in Angers, France. I wrote about that here. After I returned I realized I had a few more questions. Luckily, Cointreau's Master Distiller Bernadette Langlais was in San Francisco last night so I had a chance to clarify some questions about the centrifuge part of the process. To recap, Cointreau…
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New Fernets in the San Francisco Chronicle
In the San Francisco Chronicle on Sunday, December 18th, I have a story on the category of fernet. Leopold Brothers has a modern formulation of fernet that should be hitting story shelves this Wednesday afternoon, and Tempus Fugit Spirits has a vintage recreation of fernet coming in the new year. (Photo by John Storey) From…