To International Forum Members: What’s Your Liquor?

[OzPiper]

Australia, of course, has a huge beer-drinking culture.

And produces a lot of wine.
And where there is wine, there is brandy.

Queensland (in the north) has a large sugar industry, so rum is plentiful.

A few decades ago Lark Distillery revived the whisky tradition in Tasmania. And has now been joined by several others

There are more gin producers than you can poke the proverbial stick at, if gin is your tipple.

So c’mon Downunder

 

[makhorkasmoker]

I spend a lot of time in Spain. John72’s recs are excellent. I will say this: in my experience, most alcoholic beverages there are taken with food. You might start off with a manzanilla and olives, have an Albariño with fish, the rioja or toro or Ribera with a meat course, a Pedro ximenez or Malaga for dessert—or have the orujo mentioned (de hierbas is my fave). And even with that you might have coffee or some dessert. On the rare occasions when I’m offered a liquor on its own in the Anglo style—it’s usually Anglo too, scotch or even an American whiskey. But I am curious to try those Spanish brandies.

If you go there be sure to check out the regional wines that rarely appear outside of the region. Ribeiros from Galicia are excellent. So are sparkling whites from the Canary islands. There is a wonderful red in Leon, the name of which escapes me. And many many more.

I bet Ozpiper can give you tips

 

[cosmicfolklore]

I spend a lot of time in Spain. John72’s recs are excellent. I will say this: in my experience, most alcoholic beverages there are taken with food. You might start off with a manzanilla and olives, have an Albariño with fish, the rioja or toro or Ribera with a meat course, a Pedro ximenez or Malaga for dessert—or have the orujo mentioned (de hierbas is my fave). And even with that you might have coffee or some dessert. On the rare occasions when I’m offered a liquor on its own in the Anglo style—it’s usually Anglo too, scotch or even an American whiskey. But I am curious to try those Spanish brandies.

If you go there be sure to check out the regional wines that rarely appear outside of the region. Ribeiros from Galicia are excellent. So are sparkling whites from the Canary islands. There is a wonderful red in Leon, the name of which escapes me. And many many more.

I bet Ozpiper can give you tips

Anglo style, interesting. It makes sense that you wouldn’t load up on Brandy. I was wondering.

 

[OzPiper]

But I am curious to try those Spanish brandies.


I bet Ozpiper can give you tips

Spain produces a lot of brandy (which are often called “cognac” by the locals.

Most are sweetened - either “raised” in PX barrels or have some PX added

But it is possible to find unsweetened brandies - which can be of great quality.

Sherry producer Gonzales Byass releases a trio of brandies raised in different Sherry barrels. As does a couple of other producers.
A good way to see the effect of barrel ageing on the same base spirit.

Equipo Navazos has released a trio of brandies which are stonkingly good (the same base brandy but released at different ages)

 

[makhorkasmoker]

Spain produces a lot of brandy (which are often called “cognac” by the locals.

Most are sweetened - either “raised” in PX barrels or have some PX added

But it is possible to find unsweetened brandies - which can be of great quality.

Sherry producer Gonzales Byass releases a trio of brandies raised in different Sherry barrels. As does a couple of other producers.
A good way to see the effect of barrel ageing on the same base spirit.

Equipo Navazos has released a trio of brandies which are stonkingly good (the same base brandy but released at different ages)

I’m making notes for the next I’m there. Thanks!

 

[cosmicfolklore]

Anyone from Italy? What’s the spirit there?

It’s pretty high on my wife’s list. If it weren’t just me, I’d go Japan and then swing down to Australia, but she hates long flights. A small bush plane tour of the Outback appeals to me. Women…

 

[Egg Shen]

Spain produces a lot of brandy (which are often called “cognac” by the locals.

Most are sweetened - either “raised” in PX barrels or have some PX added

What is PX? Is that adding sugar to raise the ABV/? I’ve never heard the term.

 

[cosmicfolklore]

What is PX? Is that adding sugar to raise the ABV/? I’ve never heard the term.

A sweet dessert wine that is added to sweeten a liquor. Similar to how we might add vermouth to a cocktail, but it is added in production.

 

[OzPiper]

What is PX? Is that adding sugar to raise the ABV/? I’ve never heard the term.

Pedro Ximenez - a (very) sweet sherry. Usually grown in the Montilla-Moriles region where the hotter climate favours this grape.

The ripe grapes are harvested and left on mats to dry in the sun before being pressed.

The resulting syrupy juice is so full of sugar that it takes years to ferment.
Some are bottled as “dessert” sherry - often called “black” sherry.

Most is blended with dry sherry to produce sweetened “milk” (“as good as mother’s milk”) or “cream” (“better than mother’s milk”) sherry.

The Pedro Ximenez grapes are also used to make dry sherry.
The term amontillado refers to sherry that have aged and possessing characteristics of sherry from Montilla

 

[OzPiper]

I’m making notes for the next I’m there. Thanks!

Most sherry bodegas produce brandies.
I have not tried many Spanish brandies.
A couple of other producers worthy of searching out are El Maestro Sierra and Fernando de Castilla

 

[romaso]

The problem with my state ::;cough cough among many problems :::: is our selection of brandies and cognacs. Four brands is all that is imported here.

You might check on ordering from an online vendor, even with shipping I'd reckon it'd be much less.

 

[cosmicfolklore]

You might check on ordering from an online vendor, even with shipping I'd reckon it'd be much less.

That was an online vendor’s prices.

 

[artificialme]

Alcoholic beverages are common here Indonesia (especially, Bali). Many microbreweries have been producing wine (Sababay, Hatten) and beer (Kura, Stark). For the commercial one we have : beer (Bintang, Orang Tua, Anker), Wine (Anggur Merah, Anggur putih, Kawa-Kawa), and Vodka (Iceland by orang Tua).

But, if you are up to challenges, there are so many to choose from : Tuak, Arack, Cap Tikus, Topi Miring, Lapen, and Sopi. But my own favourite is Arack.

 

[romaso]

What is PX? Is that adding sugar to raise the ABV/? I’ve never heard the term.

Pedro Ximénez (sometimes Pedro Ximinez, Ximénès, Jimenez or other variations) is a name used for naturally sweet dessert wines created with the grape variety with the same name

Pedro Ximénez

Pedro Ximénez (sometimes Pedro Ximinez, Ximénès, Jimenez or other variations) is a name used for naturally sweet dessert wines created with the grape variety with the same name. In order to use this name, the wine has to contain at least 85% of Pedro Ximénez grapes. The grapes are either picked...

www.sherrynotes.com

 

[VDL_Piper]

Down under it‘s whiskey, rum and gin. Bundaberg Rum is an Aussie icon but many whiskey‘s down under and particularly in Tassie if you make it to the Deep South. @OzPiper the reason behind so many gin makers being here is a lot great whiskey distillers started out with gin, natural progression. I would recommend Green Ant Gin and Finger Lime Gin if it’s your tipple.
Personally I gravitate to good bourbon but I do also love an Irish whiskey.

 

[romaso]

Alcoholic beverages are common here Indonesia (especially, Bali). Many microbreweries have been producing wine (Sababay, Hatten) and beer (Kura, Stark). For the commercial one we have : beer (Bintang, Orang Tua, Anker), Wine (Anggur Merah, Anggur putih, Kawa-Kawa), and Vodka (Iceland by orang Tua).

But, if you are up to challenges, there are so many to choose from : Tuak, Arack, Cap Tikus, Topi Miring, Lapen, and Sopi. But my own favourite is Arack.

I really enjoyed the arrack I had in Sri Lanka, made from fermented palm sap. The aging made a big difference, gave it a familiar yet unique flavor.

 

[artificialme]

I really enjoyed the arrack I had in Sri Lanka, made from fermented palm sap. The aging made a big difference, gave it a familiar yet unique flavor.

Yep, palm sap are the main ingredient for arack. But now there are some of the producer are using rice (normal one of sticky one).
Once, I'd got a blackberry infused arack with abv of 40-45 from a friend of mine. A nice drink indeed.

 

[OzPiper]

Down under it‘s whiskey, rum and gin. Bundaberg Rum is an Aussie icon but many whiskey‘s down under and particularly in Tassie if you make it to the Deep South. @OzPiper the reason behind so many gin makers being here is a lot great whiskey distillers started out with gin, natural progression. I would recommend Green Ant Gin and Finger Lime Gin if it’s your tipple.
Personally I gravitate to good bourbon but I do also love an Irish whiskey.

Producing gin makes sense as they can be marketed without ageing - good for cashflow
Whereas you need to invest in ageing stock with other spirits.

 

[OzPiper]

I really enjoyed the arrack I had in Sri Lanka, made from fermented palm sap. The aging made a big difference, gave it a familiar yet unique flavor.

The freshly fermented toddy is a nice drink especially with lots of ice cubes
Fermented with local, naturally occurring yeasts, it becomes a different beast if you have it later in the day as the alcohol content really ramps up in the tropical heat

 

[romaso]

... later in the day as the alcohol content really ramps up in the tropical heat

You could apply for a government grant to study this phenomenon, especially since it sounds like you already have experience in this field...