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Curaçao liqueurs are traditionally made
from the dried peel of the small bitter Curaçao
orange, named after the island of Curaçao
in the Caribbean. As the island of Curaçao
was formerly a Dutch colony, it supplied oranges
to the liqueur makers of Holland but Curaçao
liqueurs are now also produced from bitter
oranges of other origins. Curaçao liqueurs
can be clear, blue or orange. The colours are
purely decorative, but the bitter orange flavours
are very similar. De
Kuyper Blue Curaçao is a vibrant electric blue with pronounced
citrus aromas of orange marmalade and lime
and has a fragrant bitter orange flavour with
balanced sweetness. Although rarely consumed
neat or over ice – it is the essential
ingredient for many eye catching cocktail recipes.
De
Kuyper Blue Curaçao is 20% ABV in
the UK market.
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Bourbon is an American type of whiskey. As specified
by US trade law, it must be made from at least
51% corn or maize with the remainder consisting
of wheat, malted barley or rye. Once distilled
it is aged in new charred white oak barrels
for a minimum of 2 years. In this sense the
production of Bourbon is very similar to Scotch
or Irish whisk(e)y which are also aged in charred
barrels. Traditionally Bourbon is made only
in the state of Kentucky. Curiously when thinking
about bourbon, many people think of Jack Daniels – however
this is a Tennessee whiskey. The difference
being that the newly made Tennessee whiskey
is dripped through giant containers packed
with sugar maple charcoal. This painstaking
process takes 10 days and during this time
the whiskey absorbs the essence of charcoal
giving it a unique aroma and flavour.
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Brandy is usually produced by distilling fermented grape juice -
although it can be made from other fruits such as apples (known as Calvados)
and plums (Slivovitz). However only if the fruit is distilled during
production can a brandy made from fruit be officially classified as brandy (rather than a liqueur).
The name brandy is thought to originate from Northern Europe where "brand" means to burn.
This is a reference to the heat used in the distillation process. To produce traditional brandy,
the grapes are fermented. The wine which results from this fermentation is then distilled.
As it leaves the still, the brandy liquid is still colourless - ageing in wooden casks allows
the brandy to mature and achieve its golden colour.
In-the-spirit recommends Three Barrels Brandy. Three Barrels is the result of
distilling mainly white wines from the most well known French wine regions:
Bordeaux, Burgundy and Champagne. After years of careful ageing in French Limousin oak,
the Three Barrels' cellar master selects the best brandies to blend together for the distinctive
superior taste unique to Three Barrels.
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De Kuyper’s Butterscotch Caramel
liqueur captures the smooth rich taste and aroma
of mouth watering butterscotch. A sweet tasting
caramel liqueur which can be enjoyed neat and
chilled, on the rocks or drizzled over desserts
like vanilla ice cream or as a great cocktail
ingredient.
De Kuyper Butterscotch Caramel is 15% ABV Search for Butterscotch
Caramel
cocktails
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Campari is a bright red drink, traditionally
drunk as an aperitif. It is made using 68 different
herbs and spices, and the bitter peel of citrus
fruits. It has an intensely bitter-sweet flavour.
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cocktails |
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Only sparkling wine made in the region of Champagne in France can be
called Champagne. The grapes are harvested and yeast is added to
the grape juice to induce fermentation. Sugar and yeast are then
added to the wine a second time before bottling, which allows a second
fermentation to occur in the bottle. It is this second fermentation
which produces the characteristic bubbles, and the remaining yeast
gives Champagne its unique bready flavour.
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cocktails
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The Cointreau distillery was first established in Angers, France in 1849 by confectioners Adolphe Cointreau and his brother Edouard-Jean. The famous liqueur we still recognise today was created by Edouard Cointreau (son of Edouard-Jean) in 1875 using a secret recipe of bitter and sweet orange peels from all over the world which are then macerated to extract their natural essential oils full flavour and aroma. A controlled distillation in traditional copper stills to achieve a strictly defined alcohol strength is followed by a meticulous blending and refining process to attain a liqueur of perfect quality in brilliance, clarity and flavour. Cointreau has a well balanced taste - strong and smooth at the same time thanks to the orange peels' essential oils. Once ice is added, Cointreau becomes opalescent - which is proof of its richness in essential oils - and the taste and flavour evolves as the ice continues to melt enhancing its rich, aromatic complexity.
Cointreau is 40% ABV and is an essential spirit in classic cocktails such as the Margarita and the White Lady or for something a little bit different - try the Cointreaupolitan.
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cocktails
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