French distillates - CALVADOS and KONIAK
Talking about it, że historia destylacji alkoholu jest tak stara, how mankind is perhaps some kind of abuse. However, it is impossible not to notice it, that issues related to it have long fired the human imagination. Zosimos of Panopolis is considered to be a kind of spiritual father of distillates, as historical sources claim, it was he who made this kind of experiment for the first time, showing great satisfaction with the results, what he obtained. However, it is difficult to talk about a career of this type of alcohol, not to mention the Arab world. There, the distillation of alcohol was not aimed at discovering new beverages, but looking for solutions that work well for medical purposes. However, it was the Arabs who improved its methods over the centuries, and their importance for distillates cannot be overlooked, which today the people of the whole world are admired.
Yet people, które wykorzystują drożdże gorzelniane, in order to obtain a unique-tasting alcohol, they usually do not think about the Greek Zosimos, nor about Arab doctors. When asked about it, which country can be considered the capital of distillates, only one answer is given. This country is, among others, France, and it is the French who owe perhaps the noblest distillates, which amateurs of stronger alcohol deal with - cognac and calvados.
Both alcohols were born more or less at the same time and you can talk about both, that their popularity was due to chance. The first calvados was made primarily for this, to find a new use for Normandy apples by distillation and filtering. In turn, the makers of the first cognacs regretted it, that so much wine is wasted, which may not be alcohol of the highest class, however, it does not deserve it, to perish forever.
Not only age, in which was born cognac and calvados makes, that both distillates are exchanged in the same breath, paying attention to it, that there are not only big differences between them, but also significant similarities. After all, this is also noteworthy, that calvados and cognac certainly cannot be called alcohols for the impatient. Aby powstał wyborny alkohol trzeba najpierw przygotować nastaw który poddajemy fermentacji na drożdżach gorzelniczych. After fermentation, the distillation process takes place in copper stills and finally, it is left to rest in oak barrels. The most noble distillates are therefore uncorked even twenty years after harvesting the fruit, that started them. It really is, it is difficult to answer the question about it, what the production process looks like, for it cannot be denied, that one of its hallmarks is a high level of complexity. The most famous producers of calvados (the Boulard family, Father Magloire) and cognac (Hennessy, Remy Martin, Otard) it's usually companies, whose roots go back to very distant times. It is hardly surprising then, that each of the aforementioned producers has their own way of making a distillate with a unique taste and aroma.
The specificity is not only the production process of the aforementioned distillates and the waiting time for their edibility.. Consuming them also requires some practice, when you do not have specific knowledge, można swoim zachowaniem wprawić koneserów w osłupienie. Cognac supporters pay attention to this, for example, that making a toast with it is a sign of a lack of upbringing, and drinking cognac in one gulp proves it, that you have no idea about its qualities. Do niedawna uważano zresztą, that such noble alcohols as calvados and cognac should not be combined with anything. Today, in many restaurants, we can count on drinks with their participation, drinking them in the company of true lovers of French distillates is still not considered a very wise move.
These delicious drinks made, że na rynku pojawiły się nawet esencje alkoholowe, imitating the flavors of these alcohols: zaprawki koniakowe i zaprawka do alkoholu calvados.
Found on google via:
- calvados how to make