Tuesday, October 20, 2009

Best Types Of Liquor

Distillation is the centuries-old process used to produce alcohol. Heat is used to separate the components of a liquid, or mash, and as vaporization takes place the vapors are cooled so they condense into neutral spirits with little color, aroma, or flavor, then leave it to mature. Then a liquor is produced. The following are the best types of liquor produced in countries around the world.

Armagnac is a pale golden, fiery, dry-tasting French brandy that is first in ourlist of liquors. Under French law, only white grapes from the Haut-Armagnac, Tenareze, and Bas-Armagnac regions of Gascony, in southwest France, may be distilled for Armagnac. Three stars on the label mean it has had at least two years' maturation; V.S.O.R, at least five years; Napoleon and X.O., at least six years; and Hors d'Age at least 10 years in the barrel. A vintage year on the label indicates the year of the harvest. A vintage Armagnac is never blended.

First discovered in the middle of the thirteenth century in France as an attempt to produce a medicinal drink, brandy is now made around the world wherever grapes are grown. After two distillations, the clear, colorless alcohol is given its distinctive nutty brown color and flavor by aging in wood, often oak, barrels. The longer a brandy ages, the more refined its flavor is judged to be. In the United States.

Prehaps the best-known liquor in the world. Cognac production is governed by old traditions as well as the laws, so all the brandy is distilled at least twice and then matured in oak barrels for at least two years, during which time it develops its rich, brown color. The end result is 80 proof. Information mi ihe label, also governed by law, explains the maturity of the cognac.

Here are some of the best known typrs of liquor in the world. Nowadays drinks made with vodka are also gathering many followers and can also be considered as one of the best. Whatever liquor is the best, let's just thank that we have this called liquor to satisfy our taste buds.


  1. Thank you for writing about Armagnac. I think that I must just point out that Armagnac is distilled only once using a column still known as an Armagnac Alambic. For more information check out the www.armagnac.fr website

  2. What a nice blog, let me say that you have what some people call: ''writer's wood'', no really,
    this could be the best thing i've ever read since that last post of ''Tabasco's Grill'' by Henry Townsend, i can't wait
    for another masterpiece of yours!!!! =)

    Vincenzo Aquafresca (vincenzoaquafresca@gmail.com)
    4853 Tully Street
    Dearborn, MI 48126