|
Moonshine By Country
Moonshine . The term commonly applies to small-scale production, which is often illegal or tightly regulated in many countries, in the same order that is for example making food. List of modern moonshine Fermented water is ''exclusively'' fermented with white sugar, yeast, and water. It can be refined into modern moonshine by means of distillation. Countries and their moonshine names that commonly distill moonshine from fermented water: * Cuba: Gualfarina * Finland: Pontikka * Latvia: Kandža * Nicaragua: Cususa * Poland: Bimber * Russia: Samogon * Saudi Arabia: Aragh * Sweden: Hembränt (HB) List of traditional moonshine/drinks This is an alphabetic list of moonshine produced in various countries. The term bathtub gin refers to any style of homemade spirit made in amateur conditions of historical reason. Some distilled drinks on the list below are flavored, and some also national liquors. Countries Afghanistan Zarbali is a distilled alcoholic beverage supposedly ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Moonshine
Moonshine is high-proof liquor that is usually produced illegally. The name was derived from a tradition of creating the alcohol during the nighttime, thereby avoiding detection. In the first decades of the 21st century, commercial distilleries have begun producing their own novelty versions of moonshine, including many flavored varieties. Terminology Different languages and countries have their own terms for moonshine (see '' Moonshine by country''). In English, moonshine is also known as ''mountain dew'', ''choop'', ''hooch'' (abbreviation of ''hoochinoo'', name of a specific liquor, from Tlingit), ''homebrew'', ''mulekick'', ''shine'', ''white lightning'', ''white/corn liquor'', ''white/corn whiskey'', ''pass around'', ''firewater, bootleg''. Fractional crystallization The ethanol may be concentrated in fermented beverages by means of freezing. For example, the name ''applejack'' derives from the traditional method of producing the drink, ''jacking'', the proc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arrack
Arrack is a distilled alcoholic drink typically produced in India, Sri Lanka and Southeast Asia, made from the fermented sap of coconut flowers or sugarcane, and also with grain (e.g. red rice) or fruit depending upon the country of origin. It is sometimes spelled arak, or simply referred to as 'rack or 'rak. It is not to be confused with the anise-flavored distilled spirit called arak or araq. There are two primary styles of Arrack that are very different from one another: ''Batavia Arrack'' is often clear in color but has a flavor profile more similar to dark rum, with a distinctive "funk" or "hogo" imparted to it from fermented red rice. ''Ceylon Arrack'', by contrast, is a more refined and subtle spirit. It has hints of Cognac and rum character and a wealth of delicate floral notes. Both styles are also made "in house" by local citizenry and can be more akin to moonshine in their presentation. History Strabo reports Indians made a beverage from rice which is known a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Génépi
''Génépi'' or génépy () or ''genepì'' (in Italian) is a traditional herbal liqueur or aperitif popularized in the Alpine regions of Europe. ''Genepi'' also refers to alpine plants of the genus '' Artemisia'' (commonly called ''wormwood'') that provide the liqueur's flavor and color, and the French Savoy region adjacent to the Aosta Valley, where the Artemisia genepi plants grow and where the beverage is commonly produced. Génépi liqueur is related to absinthe in that its namesake botanicals are of the genus ''Artemisia'', but like Chartreuse, it is a liqueur (contains sugar) and traditionally taken neat. Like many European herbal liqueurs, especially those used as digestifs, the flavor of génépi can be an acquired taste. It is less sweet than many digestifs, and the flavor imparted by the herbs is reminiscent of chamomile or feverfew. It is naturally light olive to pale gold in color. Cheaper versions may be made bright green through the addition of food coloring. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tharra
Tharra (Hindi: ठर्रा, Urdu: ٹھرا) is a type of Desi daru which is locally, and often illegally, brewed alcoholic drink in the Indian subcontinent, mainly India and Pakistan.Use of ‘tharra’ rises alarmingly Intikhab Ali, 15 September 2005, Daily Times (Pakistan), ''... The number of teenagers in the city drinking locally made liquor called tharra is fast increasing ... also known in the market as kuppi, bambaat, katchi shraab and kutta maar. This liquor is life-threatening and its worst side-effects include loss of eyesight and destroyed liver ...'' It is made from yeast fermentation of |
Desi Daru
Desi Daaru ( hi, देसी दारू), also known as Country Liquor or Indian-made Indian liquor (IMIL) is a category of liquor made in the countryside of the Indian subcontinent. They are traditionally prepared by a procedure that has been passed down for centuries. Due to cheap prices, country liquor is the most popular alcoholic beverage among the impoverished people. It is fermented and distilled from molasses Molasses () is a viscous substance resulting from refining sugarcane or sugar beets into sugar. Molasses varies in the amount of sugar, method of extraction and age of the plant. Sugarcane molasses is primarily used to sweeten and flavour foods ..., a by product of sugarcane. Desi liquor is a broad term and it can include both legally and illegally made local alcohol. The term ''desi daru'' usually refers to legal alcohol while other types of country liquor (arrack and palm toddy) may be categorised as moonshine alcohol. Etymology The term ''desi'', from Hin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corn Whiskey
Corn whiskey is an American liquor made principally from corn. Distinct from the stereotypical American moonshine, in which sugar is normally added to the mash, corn whiskey uses a traditional mash process, and is subject to the tax and identity laws for alcohol under federal law. Legal requirements Corn whiskey is made from a mash of at least 80 percent corn and distilled to a maximum strength of 160 proof (80% alcohol by volume). Unlike other American whiskey styles, corn whiskey is not required to be aged in wood. If aged, it must be in either uncharred or previously-used oak barrels and must be barreled at lower than 125 proof (62.5% abv). In contrast, a whiskey distilled from a mash consisting of at least 80% corn in a charred new oak barrel would be considered bourbon. Aging is usually brief – six months or less – during which time the whiskey absorbs color and flavor from the barrel while the off-flavors and fusel alcohols are reduced. A variant called straight co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Clairin
Clairin (, , ht, Kleren) is a distilled alcoholic spirit made from sugarcane produced in Haiti, that undergoes the same distillation process as rhum. There are between 500 and 600 micro-distilleries in Haiti, compared to fewer than 50 in total throughout the rest of the Caribbean. The distilleries are artisan productions: most of them are small shacks dotted around the countryside producing for the consumption of their own villages. Clairin is made from indigenous cane varieties, non-hybridized, with no chemical interference in the agriculture. They are spontaneously fermented with no yeast selected, distillation techniques from the mid-18th century, and no filtration. See also * Rhum agricole *Haitian cuisine Haitian cuisine consists of cooking traditions and practices from Haiti. It is a Creole cuisine that originates from a blend of several culinary styles that populated the western portion of the island of Hispaniola, namely the African, French, ... * Tafia Refere ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicha
''Chicha'' is a fermented (alcoholic) or non-fermented beverage of Latin America, emerging from the Andes and Amazonia regions. In both the pre- and post- Spanish conquest periods, corn beer ('' chicha de jora'') made from a variety of maize landraces has been the most common form of ''chicha''. However, ''chicha'' is also made from a variety of other cultigens and wild plants, including, among others, quinoa (''Chenopodium quinia''), kañiwa (''Chenopodium pallidicaule''), peanut, manioc (also called yuca or cassava), palm fruit, rice, potato, oca (''Oxalis tuberosa''), and chañar (''Geoffroea decorticans''). There are many regional variations of ''chicha''. In the Inca Empire, ''chicha'' had ceremonial and ritual uses. Etymology and related phrases The exact origin of the word ''chicha'' is debated. One belief is that the word ''chicha'' is of Taino origin and became a generic term used by the Spanish to define any and all fermented beverages brewed by indigenous peo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Charanda
Charanda is an alcoholic spirit derived from sugarcane, similar to rum. Typically the beverage is associated with the central portion of the State of Michoacán in Mexico, particularly the Purépecha-populated areas in the vicinity of the prominently agricultural City of Uruapan. Named after a hill range in the area called 'Cerro de la Charanda' where the first distillery was built in the region. Charanda is a term in Purépecha language meaning 'red-colored soil'. Obtained through the distillation and rectification (double distillation) of sugarcane cold-extracted and then fermented juices. The result is a colorless crystalline spirit. When stored and aged in oak or encino barrels the spirit acquires hues of amber Amber is fossilized tree resin that has been appreciated for its color and natural beauty since Neolithic times. Much valued from antiquity to the present as a gemstone, amber is made into a variety of decorative objects."Amber" (2004). In M .... Certain tona ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Changaa
Changaa or Chang'aa is a traditional home-brewed spirit, popular in Kenya. It is made by fermentation and distillation from grains like millet, maize and sorghum, and is very potent. Regulation After being illegal in Kenya for many years, the Kenyan government legalised the traditional home-brewed spirit in 2010, in an effort to take business away from establishments where toxic chemicals are added to the brew to make it stronger. Under the new law, chang'aa must be manufactured, distributed and sold in glass bottles, and retailers must display health warning signs. Sale to individuals under age 18 is still prohibited, as is sale through automatic vending machines. Anyone making or selling adulterated chang'aa risks penalties of five million shillings, five years in jail, or both. Chang'aa is usually much cheaper and stronger than other alcoholic drinks, making it the beverage of choice for many. Production and distribution Its production and distribution in urban slums has t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chacha (brandy)
Chacha ( ka, ჭაჭა ''ch’ach’a'' ) is a Georgian pomace brandy, clear and strong (ranging between 50% alcohol for commercially produced to 85% for home brew), which is sometimes called "wine vodka", "grape vodka", or " Georgian vodka/grappa". It is made of grape pomace (grape residue left after making wine). The term ''chacha'' is used in Georgia to refer to grape distillate. It may be also produced from unripe or wild grapes. Other common fruits or herbs used are figs, tangerines, oranges, mulberries or tarragon. Traditionally only a homebrewed drink of Georgians, it is today commonly produced by professional distillers and most wineries who include it in their product range. One of the most famous ''chacha'' products is the Binekhi Estragon, which became distinguished with the silver medal at the 2007 Mundus Vini awards. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cachaça
''Cachaça'' () is a distilled spirit made from fermented sugarcane juice. Also known as ''pinga'', ''caninha'', and other names, it is the most popular spirit among distilled alcoholic beverages in Brazil.Cavalcante, Messias Soares. Todos os nomes da cachaça. São Paulo: Sá Editora, 2011. 392p. Outside Brazil, cachaça is used almost exclusively as an ingredient in tropical drinks, with the '' caipirinha'' being the most famous cocktail. In Brazil, caipirinha is often paired with the dish ''feijoada''. History Sugar production was mostly switched from the Madeira islands to Brazil by the Portuguese in the 16th century. In Madeira, ''aguardente de cana'' is made by distilling sugar cane juice into liquor, and the pot stills from Madeira were brought to Brazil to make what today is also called ''cachaça''. The process dates from 1532, when one of the Portuguese colonists brought the first cuttings of sugar cane to Brazil from Madeira. ''Cachaça'' can only be produced in B ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
