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Liquors of the World Thread - Fact and Fiction - Info & FunViews: 15192
Nov 08, 2006 4:23 pmLiquors of the World Thread - Fact and Fiction - Info & Fun#

Tarun Hukku
Guys - Its becoming important these days to know one's liquor - what with people travelling and entertaining and being entertained by customers and business associates from various countries. This thread is meant for BBNers to exchange information about liquors and traditions of the world and not to promote the concept of drinking nor to disparage those who imbibe. It is simply for exchange of information and with the understanding that we all are aware of our being mature in our drinking habits - especially when it comes to drinking & driving.

I am taking the lead here to open this thread with a topic that quite a few of us would be familiar with - given that one of India's liquor giants is well on his way to acquire a Scotch company so as to be able to do business in Europe. The entry of Indian 'whisky' especially if tagged as scotch or even just 'whisky' has been denied to the European markets for long.

This is partly based on differences in manufacture and distilling culture. When is a whisky a whisky? When Whisky is made from grains, not molasses and aged for a minimum period of 3 years. Apparently, Indian whisky is made from molasses (sugars) which prevents it from being called "whisky" as per official definitions. The Indian product cannot be sold in Europe as "whisky" although talks are continuing for it to be sold as "molasses whisky" or "Indian whisky"...

Apparently, many Indian manufacturers don't even try to convert molasses into alcohol, they simply buy the spirit and add "whisky essence" to it, and even a little Scotch whisky to lend flavor and smell. In India, producers avoid the lead times associated with aging by eliminating the aging process altogether. Shortcut to whisky?

Infact, per classical definitions, Indian whisky is really rum!!!!

I invite other BBNers to add to this thread with info, legends, tales and anecdotes about liquors of the world and I know we have enough Indian liquors ranging from the Santra & Mausambi to the Chang of the hills and the liquers of the North East that a lot of us have imbibed with interesting results :-)

This is a infofun thread but it would be wonderful to see 'hics' and ;-)s used only when essential or when they truly add flavour to the message :-)

Cheers (was never more apt)

Private Reply to Tarun Hukku

Nov 08, 2006 5:59 pmre: Liquors of the World Thread - Fact and Fiction - Info & Fun#

Himanshu Karia

That sure indeed is a "cheer"y message from Tarun! Hic!

Well, I am looking for manufacturers of Organic Wine, Organic Beer & Organic Whisky for large volume exports from India.

Any good leads? Kindly send me a PM.


Private Reply to Himanshu Karia

Nov 09, 2006 5:09 amre: re: Liquors of the World Thread - Fact and Fiction - Info & Fun#

Shivaji Jammalmadugu

Bailey's Irish Cream is a whisky too. The difference is it is a desert drink. It is sweet and creamy. Should be consummed with ice pieces only. Normally no hang up.


Private Reply to Shivaji Jammalmadugu

Nov 09, 2006 6:23 amre: re: re: Liquors of the World Thread - Fact and Fiction - Info & Fun#

Kiran Pereira
Tarun, You never cease to amaze me. Hats off to your enterprising nature!

Here's some interesting information I found on drinking toasts.

All communities in the world have drinking toasts. The Irish have been believed to start the trend of proposing toasts in gatherings, however the practice can be traced back to the earliest times when The Moguls in India and the Vikings in Scandinavia drank to the honor of fellow warriors or of women they wooed and loved.

A toast, literally, is orating a phrase, sentence or even entire pieces of poetry and the act of raising a glass and drinking in honor of or to the health of a person or thing or even an event.

Besides the more than customary “Cheers!!”, there are in fact a great deal of drinking toasts , mostly ones whose origins are unknown, which do the rounds in parties, pubs and bars all across the world. Why and how the word ‘cheers’ came about is not known but there are in fact a lot of people who have different opinions on the origin and the reason.

Here is a list of toasts to help you say the linguistically correct thing when you are traveling :
French …….. “A votre sante!”
Italian ……... “ Alla Salute!”
British……… “Cheers!”
Hungarian…. “Egé szé gé re!”
Japanese…… “Kanpai!”
Polish……… “Na Zdrowie!”
Russian……. “Za vashe zdorovye!”
Greek……… “Yasas!”
Chinese…… “Wen Lie!”
Irish……….. “Slainte!”
Swedish…… “Skal!”
Brazilian….. “Saúde!”
Spanish…… “Salud!”
German…… “Prosit!”
Zulu(Africa). “Ooogy Wawa!”



Private Reply to Kiran Pereira

Nov 09, 2006 6:25 amre: re: re: Liquors of the World Thread - Fact and Fiction - Info & Fun#

Anand K. R
Watched a programme on Travel & Living about making ICE Vodka at New Foundland in Canada. Traditionally Vodka is made from distilled fermented grains and water is added. Here what they do is distill the grains to get the alocohol (@ 95% strength) and dilute it with water melted from Glaciers (yes you read it right...glaciers). BTW glaciers are the most purest form of water available on earth (they showed a test on the water... tap water read impurity level of 140 whilst glacier water read a impurity level of "0" or "0.1") and is supposed to be the most purest and smoothest vodka around.. sold under brand ICE Vodka.

Vodka is consumed neat in eastern european and scandinavian countries.

Private Reply to Anand K. R

Nov 09, 2006 8:19 amre: Liquors of the World Thread - Fact and Fiction - Info & Fun#

Malini Suryanarayanan
Yikes! If this is the story with whiskys, then what about wines from India? Do they ever see the inside of an oak barrel, any barrel? Or are they just grape juice gone wild????

So what about Vodka? No problems there right??!! Considering it is easy enough to distil at home from humble potatoes.

Malini-very worried about her spirits!

Private Reply to Malini Suryanarayanan

Nov 09, 2006 8:49 amre: re: Liquors of the World Thread - Fact and Fiction - Info & Fun#

Shivaji Jammalmadugu

Special Belgian Drink

We all know Europe is heaven for drinkers with a brand of their own in each country, city, town and village. In Belgium, there are 460 breweries. If one observes the map of Belgium they can only have a big question on this number. Trust me, 90% beer made in these breweries is consummed within Belgium.

Belgians love beer, chocolate, wine and diamonds. My colleague explained about a drink he makes every year for consumption throughtout the year. This is one of the common drinks made at home by many Belgium natives.
They add pure alcohol (95% or so) and the skin of lemons. Leave it for aging in the oak casks for 3-4 weeks. Then squeeze out the liquid from the lemon skin and add new bunch of lemon skin. The skin quantity is around 25-50% of the volume of alcohol. They repeat the procedure for 4+ times untill the alcohol becomes greenish, smells like lemon and meets their expected level of taste. Once done, the alcohol is mixed with sugar and stored in bottles. These bottles are kept in the deep freezer. The liquor never gets frozen at sub zero temperature of the deep freezer. To consume make a small peg and add ice till you feel comfortable to consume.

Isnt that a wonderful thing to do during the cool winters ;-D) Ooooooohhhh Am loving it

Private Reply to Shivaji Jammalmadugu

Nov 09, 2006 8:56 amall about tequila#

Sunayana Suresh
When life gives you salt... ask for tequila and lemon!

Post a talk on tequila trivia last night with Praveen at Styx... here i am posting tequila trivia!!

First the history: Tequila was first distilled in the 1500-1600's in the state of Jalisco, Mexico. Guadalajara is the capital of Jalisco and the city of Tequila was established in about 1656. This is where the agave plant grows best.

The agave is not a cactus as rumored, but belongs to the lily family and has long spiny leaves (pincas). The specific plant that is used to make tequila is the Weber blue agave. It takes 8-12 years for the agave to reach maturity. During harvest, the leaves are cut off leaving the heart of the plant or pina which looks like a large pineapple when the jimadors are done. The harvested pina may weigh 200 pounds or more and is chopped into smaller pieces for cooking at the distillery.

Tequila was first imported into the United States in 1873 when the first load was transported to El Paso, Texas. In 1973 tequila sales in the US topped one million cases.

There are two basic types of tequila, 100% blue agave (cien por ciento de agave) tequila and mixto. The 100% blue agave tequilas are distilled entirely from the fermented juice of the agave. All 100% agave tequilas have to be distilled and bottled in Mexico. If the bottle does not say 100% blue agave, the tequila is mixto and may have been distilled from as little as 60% agave juice with other sugars.

Grades of tequila:
- Blanco: 100% agave tequila that is unaged and untreated with additives.
- Reposado: 100% agave, "rested" tequila that has been stored in oak between two months and one year.
- Anejo: 100% agave, aged tequila that has been stored in oak at least one year.
- Mixto blanco: mixto tequila that is unaged.
- Mixto reposado: mixto tequila that has been stored in oak between two months and one year.
- Mixto anejo: aged mixto tequila that has been stored in oak at least one year.
- Joven abocado: mixto tequila that has been treated with additives to achieve an effect similar to aging.

As the tequila is aged in wooden barrels, usually oak, it becomes smoother, with a woody taste and golden color. Aging may disguise the agave flavor and few tequilas are aged longer than three to four years.

Each distillery in Mexico is assigned a NOM number that shows which company made or bottled the tequila.

Tequila Glossary:

Agave - A large, cactus-like plant similar in look to a giant aloe; the sugary juice of the Blue Agave is the source of tequila.
Agave Azul - (Blue Agave) The specific variety of agave from which tequila is made.
Aguamiel - The unfermented juice extracted from the roasted agave.
Añejo - Tequila aged in oak barrels for twelve months or more; golden amber with a soft, smooth, complex flavor.
Autoclave - A large pressure cooker used to cook the agave piñas.
Bacanora - A distilled drink made in Sonora from maguey, but not from Blue Agave.
Barrica - Barrel.
Blanco - Also known as silver; a clear, unaged tequila with a fresh, fruity flavor.
Cabeza - The first portion of distillate (heads), highest in alcohol and aldehydes, which is usually discarded.
Coa de jima - A specialized tool used by the Jimador for harvesting agave.
Colas - The final portion of distillate containing the lowest alcohol and soapy flavors, usually recycled into another distillation.
Cooperage - The skilled craft of making barrels and casks.
Corazón - The "heart" of distillation containing the best flavors and aromas for tequila.
Fabrica - A tequila distillery.
Gran Reposado - 100% Blue Agave tequila made in small batches and rested in wood barrels for twice as long as most reposados.
Hijuelo - A "baby" agave plant, which is replanted and develops into a mature agave plant.
Horno - The traditional oven used to cook agave piñas.
Jimador - The laborer who harvests agave.
Joven abocado - An unaged tequila with sugars added for a golden, tawny color and slightly sweeter flavor.
Los Altos - One of the major growing regions for Blue Agave - a mountainous area with rich red soil.
Madre - A mature or "Mother" agave plant from which hijuelos have been harvested.
Maguey - A Spanish term encompassing all varieties of agave.
Mezcal - A distilled drink made primarily in Oaxaca from various types of agave.
Mixto - Tequila produced using a mixture of agave sugars and other plant sugars.
Mosto Muerto - The aguamiel after fermentation is completed.
NOM - Norma Oficial Mexicana. The official number assigned by the government to each tequila distillery, identifying which company made or bottled tequila.
Ordinario - The first run distillate when making tequila.
Piña - The pineapple-shaped heart of the agave plant.
Piloncillo - Unrefined sugar made from dried sugarcane juice, used in production of mixto tequila.
Pipon - Tank, usually made of wood, used for storing tequila.
Pulque - Fermented Mexican drink, made from agave sap, that resembles a milky liquid.
Reposado - Tequila "rested" in wood thanks or barrels for at least two months. Mellow in flavor, pale straw in color.
Tahona - The ancient traditional stone wheel used to crush and extract juice from cooked agave.
Tequila - Both the region and the town that gave the spirit of tequila its name.

Lemon - Salt funda

Mexicans have long known that a little sodium chloride on the tongue can help to mollify the fiery flavor that characterizes much of their food. They use salt when downing chile peppers, for example. By the same token, citrus juices of various kinds have long been used to kill the aftertaste of the more potent forms of alcohol. For example, poor black folks in the U.S. used to cut their port wine with lemon juice.

A single shot of tequila is often served with salt and a slice of lemon or lime. This is referred to as "training wheels". The drinker moistens the back of their hand below the index finger (usually by licking) and pours on the salt. Then the salt is licked off the hand, tequila is drank and the fruit slice is quickly bitten. It is common for groups of drinkers to do this simultaneously. The salt lessens the "burn" of the tequila and the sour fruit balances and enhances the flavor.

Private Reply to Sunayana Suresh

Nov 09, 2006 10:17 amre: all about tequila#

Raunak Kundu
Cheers to Tarun for such a wonderfull topic...Since so many wise people around...Can I ask some genuine advice on wine drinking...not amateur stuff...how to realy comment on a wine...I m in a land where I need to impress my Clients with my taste of wine...

Private Reply to Raunak Kundu

Nov 09, 2006 10:31 amre: re: re: re: Liquors of the World Thread - Fact and Fiction - Info & Fun#

Zo Hualngo
Hi Kiran,

Just a minor correction:

The French normally just say "Sante" since “A votre sante!” is used when you say to more than one person.

Italians normally say "Cin Cin" (pronounced chin chin if we read in english). "Salute!" is not so common and is used in the northern parts (Turin, Milan etc.)



Private Reply to Zo Hualngo

Nov 09, 2006 10:31 amLiquors of the World Thread - Fact and Fiction - Info & Fun#

Jiten Gajaria
Though the word Arrack makes people think of some cheap heady drink, it is not always the case. Since my last travel has been to Sri Lanka, I wanted to share about arrack (and not share my arrack)..

Arrack refers to the strong spirits distilled mainly in South Asia from fermented fruits, grains, sugarcane, or the sap of coconuts or other palm trees. The word itself originated from the Arabic word 'araq', which means "juice". The name is said to signify, in the East, any spirituous liquor; but that which usually bears this name is toddy. Generally fermented from coconut sap today, it is then distilled to produce an alcoholic beverage that tastes somewhat like something between whiskey and rum. It is generally distilled between 37% to 50% alcohol by volume (70 to 100 proof).

Arrack is traditionally taken straight or with water. Contemporarily it also often taken with ginger ale or soda, or as a component of various cocktails.

And the four main types of arrack you see in Sri Lanka are:

V.S.O.A. (Very Special Old Arrack)
Old Reserve
Extra Special
Coconut Arrack
Double Distilled Arrack

Generally these arracks are taken with red meat except cocunut arrack which tastes good with white meat. Try it out and trust me you will love it. Does not smell and no hangover or dizzy head.

Private Reply to Jiten Gajaria

Nov 09, 2006 11:30 amre: Liquors of the World Thread - Fact and Fiction - Info & Fun#

Shivaji Jammalmadugu
Hi Jiten,

I agree with you. Arrack has a cheap tag only in India.

The Arack made in many countries such as Arak of Jordan / Lebanon or Egypt is quite expensive.

In fact the word Arak in the Middle East means Milk of the Lion.

This Arak also tastes quite good and does smell pleasant.

To know more about the different brands of Arak available, please have a look at:


Hic hic hic hic ;-D)

Private Reply to Shivaji Jammalmadugu

Nov 09, 2006 1:19 pmre: re: Liquors of the World Thread - Fact and Fiction - Info & Fun#

Hari Krishnan Prabhakar
Hi Guys,

Wd like to add my 2cents from Chennai.

Talking about Whiskys, I have to share my knowledge/ TASTE about the most tastiest Whisky ever in my Life!

I used to think that Ballentine's and Black Label are the 2 Beauty Queens of the Liquor Kingdom, until I was introduced to....

SOUTHERN COMFORT - Scotch Whisky; origin unknown.

But it has to be taken "On the rocks" over 8,9 ice cubes. No water; No soda.

Its amazing guys. Do try it!


Private Reply to Hari Krishnan Prabhakar

Nov 10, 2006 2:48 amre: re: re: Liquors of the World Thread - Fact and Fiction - Info & Fun#

Zo Hualngo
Am not sure how correct my info. is, but I'd read in an interview of a Scotch brewer in Gentleman magazine (issue sometime in 1999) that Scotch should be had only with water, and not soda or on the rocks.

Can anyone confirm if this is correct?



Private Reply to Zo Hualngo

Nov 10, 2006 3:03 am Liquors of the World Thread - Fact and Fiction - Info & Fun#

Kenneth Pinto
Hi Zo,
You are partly right. Single malts are usually enhanced by the addition of a splash of pure water.
otherwise it is a matter of personal preference.

Private Reply to Kenneth Pinto

Nov 10, 2006 4:15 am Liquors of the World Thread - Fact and Fiction - Info & Fun#

AS kennethe rightly said its matter of pearsonal preference.
i think adding anything to scotch which does not have a neutral taste would surely kill the taste of scotch.
adding water of neutral taste is the best thing to dilute a scotch. though i add a lot of ice i feel sometimes bad quality of ice cuts into the taste of you scotch.

i would suggest water is the best option

Private Reply to RAJAT GUPTA

Nov 10, 2006 4:45 amre: Liquors of the World Thread - Fact and Fiction - Info & Fun#

Zo Hualngo
Thanks Kenneth and Rajat,

So I can drink my scotch with water confidently now !! :-)



Private Reply to Zo Hualngo

Nov 10, 2006 6:13 amre: Liquors of the World Thread - Fact and Fiction - Info & Fun#

Malini Suryanarayanan
I find that liqueurs are gaining popularity now, as an aperitif or even an after dinner drink. Be it Sambuca, Lemonchello, or Creme de Cassis (pardon my spelling). All of them make great flavoring agents in baking.

Even Absinthe seems to be rearing its head!


Private Reply to Malini Suryanarayanan

Nov 10, 2006 6:36 amre: re: Liquors of the World Thread - Fact and Fiction - Info & Fun#

Shivaji Jammalmadugu

Hi Malini,

Definitely appetizers and desert drinks have a good place in the European style of drinking.

Some of the wonderful appetizers are:

i. Ricard - only with ice or cold water
ii. Wines
iii. Campari
iv. Pernod
v. Drumbui

The desert drinks in terms of popularity include:

i. Bailey's Irish Cream
ii. Martini
iii. Bols
iv. Amaretto
v. Cointreau
vi. Kahlua
vii. Tia Maria



Private Reply to Shivaji Jammalmadugu

Nov 10, 2006 8:08 amre: re: re: Liquors of the World Thread - Fact and Fiction - Info & Fun#

Ajit Nathaniel
You don't normally use ice in scotch. The cooling from the ice inhibits the flavours and prevents the taste from maturing.

While drinking scotch, pour a little bit of pure water if the alcohol level is too high for you; hold the glass firmly in your palm- your body heat will start releasing the subtler flavours as the evening wears on.

Private Reply to Ajit Nathaniel

Nov 10, 2006 8:45 am Liquors of the World Thread - Fact and Fiction - Info & Fun#

Kenneth Pinto
Hi all,
Liquor is usually consumed as follows
Aperitifs- before a meal
Wines usually during a meal
Post prandial-after a meal usually dinner

pre prandial drinks are:
1. Aperitif wines-usually the fortified type like a sherry or port or martinis
2. cocktails
3. beers
4. perhaps a srtaight liquor like any spirit

Wines with a meal:
White with white meats
rose with light meats and young animals
reds with red meats
perhaps a beer too

post prandial:
Liqueurs and cognac

Hope this helps

Private Reply to Kenneth Pinto

Nov 10, 2006 8:57 amre: Liquors of the World Thread - Fact and Fiction - Info & Fun#

Shivaji Jammalmadugu

Yes this one is a professional practice in Europe to drink specific alcohol with specific type of food.

With regard to Whisky, it is always better to use ice only with all types of scotch. For the whiskies like Jack Daniels, it is ok to add soda.

Whisky neat with an empty stomach is very risky and could be even fatal.

Private Reply to Shivaji Jammalmadugu

Nov 10, 2006 3:15 pmre: re: Liquors of the World Thread - Fact and Fiction - Info & Fun#

VAT69 with Anjaal (King Fish) Rava Fry..............deadly combination

Hic Hic Hurray,

Private Reply to pachi

Nov 10, 2006 4:18 pmre: Liquors of the World Thread - Fact and Fiction - Info & Fun#

Someone please enlighten me - what's the Indian version of 'Cheers'? I've never heard a desi drinking toast, and I had no answer when asked the same q at a gathering here :|

Private Reply to Sabita

Nov 10, 2006 7:21 pmre: re: Liquors of the World Thread - Fact and Fiction - Info & Fun#

Shivaji Jammalmadugu

Someone will find the Indian word for Cheers.

I know the Indian word for a Double Peg. Popularly known as PATIALA

A small peg is CHUTKI

Quarter is PAVVA

Full bottle is KHAMBA

Tho Ek Ek PATIALA Ho Jaaye Kal???!!! ;-D)

Private Reply to Shivaji Jammalmadugu

Nov 10, 2006 7:30 pmre: re: Liquors of the World Thread - Fact and Fiction - Info & Fun#

Malini Suryanarayanan
Sabita, Could this be because drinking has always had /has a certain stigma in India?

Other than arrack are there any alcoholic drinks native to India?


Private Reply to Malini Suryanarayanan

Nov 11, 2006 1:10 amre: Liquors of the World Thread - Fact and Fiction - Info & Fun#

Tarun,for your creative leadership of the network,i am raising a toast.I have always wanted to know,what is the best shorteat to have with a drink,which tastes and is healthy too.I have wafers or peanuts everytime,which is boring(not healthy too)occasionally spicy chicken and i know green salad is healthy,but again not interesting.I would be delighted to have advice from enlightened fellow members here.

Private Reply to BGS

Nov 11, 2006 3:45 amre: Liquors of the World Thread - Stella fans anyone??#

Bliss Blot
In Europe and US I really took a liking to the Belgian beer - Stella Artois. One amazing crisp taste with the right kick at the right time. The best beer I have ever had. Never found it in Bangalore. Can any of you tell me where I can get it in Bangalore?

Private Reply to Bliss Blot

Nov 11, 2006 4:08 am Liquors of the World Thread - Fact and Fiction - Info & Fun#

a 15 ml for the road peg in delhi is called : lovely:

Private Reply to RAJAT GUPTA

Nov 11, 2006 4:35 amre: Liquors of the World Thread - Fact and Fiction - Info & Fun#

Tarun Hukku
Sabita's msg prompted a google search and the closest I cd get to 'Cheers' in Hindi was ...'Aapki Lambi Umar ke Liye' !!

Many more at http://www.awa.dk/glosary/slainte.htm#G ... this lists several versions and quite interestingly many languages have a regular 'cheers' and a vulgar one ... maybe the latter comes into play after a few have gone down the hatch.

Interestingly, a common thread in the many different 'cheers' across the world is ... 'to your health' or 'to life' ... wonder how this came about ... drinking and health havent been synonymous .. have they?

Private Reply to Tarun Hukku

Nov 11, 2006 5:40 amre: re: Liquors of the World Thread - Fact and Fiction - Info & Fun#

Sandip Kundu
As a friend said, 'Cheers' equivalent could be "Tullee ho!!"

I too liked Stella Artois in Belgium. The other two drinks I have liked while being in Europe are - Calvadoss and Pernod

Private Reply to Sandip Kundu

Nov 11, 2006 6:19 amre: re: re: Liquors of the World Thread - Fact and Fiction - Info & Fun#

Theres also a very good site called http://www.tulleeho.com/ ...nice info on booze basics, bartending sessions, workshops and lots more


Private Reply to pachi

Nov 11, 2006 6:50 amre: re: re: Liquors of the World Thread - Fact and Fiction - Info & Fun#

Shivaji Jammalmadugu

Belgium beers are quite popular and each person would have his own tastes based on which part of the country he/she visits as normally the brands are popular in local market. However there are few brands which have crossed the borders and they include Stella Artois, Pernod, Leffe, Hoegaarden, Bacchus, Duvel,

I love the Hoegaarden - a freshness beer. When am tired a glass of it refreshes so well. It must be felt.

When the mood is good to have fun, try Leffe Bruno - a dark & strong beer which can chill out the nerves, normally considered musculine. Have more than 4 glasses, one can see the stars in the day.

Leffe Blonde is a lighter version considered to be a faminine favourite.

Have tasted over 100 European brands of beers, 30+ Indian brands & rest from other countries but one thing is clear - the process is mastered in Europe.

Kingfisher is still one of my favourite 5 beers for its taste.

Arlem (am not sure whether it is available now) beer in Goa is also a very tasty beer comparable with KF.

Kenya's Tiger beer is near to Indian taste of UB.

Dragon Been from Thailand is tastes near to Khajuraho.

In Europe the snack delivered with Beers is salted groundnuts or mixed nuts. In Middle East, the common snack offered is salted pop corn and/or green salad. In many bars of Tamil Nadu they give a combination of different snacks including potato chips, spiced nuts, chuklis, salads etc. The spread is interesting.

Private Reply to Shivaji Jammalmadugu

Nov 13, 2006 8:58 amre: Liquors of the World Thread - Fact and Fiction - Info & Fun#

Himanshu Karia
New Page 1


Private Reply to Himanshu Karia

Nov 14, 2006 5:41 pmre: re: Liquors of the World Thread - Fact and Fiction - Info & Fun#

Shivaji Jammalmadugu

Hello Freinds,

Good evening.

What is happening to this thread!!!!

It seems everybody is busy trying the new technics of PEGging and CHEERS ;-D

This week I had opportunity to enjoy the Johny Walker Green Label. It is amazing with ICE. Avoid eating any kind of meet as well as chillies based snacks with it.



Private Reply to Shivaji Jammalmadugu

Nov 15, 2006 6:56 amre: re: re: re: Liquors of the World Thread - Fact and Fiction - Info & Fun#

Aditya Belwal
!!!!CHEERS!!! , is a Phrase which is said on Behalf of the spirit ..!! It is said , we can SEE, SMELL, TASTE the spirit, but one cannot HEAR it, so next time you relish the alcohol, try to hear it say Cheers..!!

So where's the Party, Tarun????

Private Reply to Aditya Belwal

Nov 15, 2006 6:56 amre: re: re: Liquors of the World Thread - Fact and Fiction - Info & Fun#

Gagan Chhabra
Topic on alcohol - so try keeping me away! Although I've turned into a mundane W&S guy now - and you rarely find me enjoying much beyond my VAT 69, I have had the good fortune of getting absolutely plastered on many different types of alcohol - including a Greek arrack once which is probably amongst the most amazing liquors I have drunk.

My favourite try-outs, however, remain beer and I completely agree with earlier threads which sing glory of Stella Artois. However, absolutely the most amazing beer I've ever had is Erdinger. And if you can get your hands on Erdinger draught, that is absolute bliss.

You won't, unfortunately, find Stella or Erdinger anywhere in Bangalore - believe me I have tried! The perception on non-Indian beer in Bangalore is restricted to the more stereotypical Heineken, Carlsburg and Tiger. However, if any of you are up north, some bars in Delhi serve Stella and Hoegarten. I even found Stella at the Champs bar in the Maharaja Park Plaza in Ludhiana.

Other "interesting beers" I've had include Asahi, a nice light lunch-type Japanese beer; Yanjing (China's official beer!); Tsingtao; a vile beer called Blue Girl and, of course, VB and Guiness in Oz. A good change from regular beers in Kings in Goa - that beer seems to go so well with the whole laid back ambience of sitting on a beach aimlessly.

Finally, there is a lot to be said about drinking at a microbrewery. I've been to a couple at Singapore and HK and find the whole experience absolutely fantastic. Sitting around and getting your beer fresh off the brewery is an awesome feeling. Most microbreweries are easily accessible and centrally located. Brewerks for instance is on Clarke Quay in Singapore with a nice open-air area that looks out onto the Quay (like most other hangouts in that area) and has an amazing array of fresh brews (I have been told that the most popular beer here is Indian lager - tasting almost exactly like KF!).

Tarun, finally a suggestion - instead of restricting this to just talk about liquors, it may be good to expand scope of this thread to talk about a very integral part of liquors - bars. I am certain there will be enough great insights coming back from the group on bars around the world and will be great tips to keep in mind when travelling. I think that the toughest pieces of information to acquire while travelling across and out of the country is to find the right watering holes


Private Reply to Gagan Chhabra

Nov 15, 2006 8:37 amLiquors & Bars of the World Thread#

Tarun Hukku
Yep Gagan ... bars should very much be here ... havent we all faced great difficulties in locating the appropriate watering holes in different places ... and where you drink, with whom you drink is as important as what you drink

Ok guys ... out with your recommendations etc ...


Private Reply to Tarun Hukku

Nov 15, 2006 8:55 amre: Liquors & Bars of the World Thread#

pawan mohan
hey i am reading this thread from very first post and this thread is having some very rear information like "taquila" which we( non drinkers/little ) will never came to know, thanks you all for sharing such info.

Pawan Mohan

Private Reply to pawan mohan

Nov 15, 2006 9:21 amre: re: Liquors & Bars of the World Thread#

Lokesh Venkat
I just have a small question how do you reduce the calories in the beer which you drink.
I do know that only exercise helps but just a thinking anybody with little bit of idea can help me to experiment on this.

Private Reply to Lokesh Venkat

Nov 15, 2006 9:28 amre: Liquors & Bars of the World Thread#

Gagan Chhabra
Ok, so let me get the ball rolling on absolute favourite watering holes by cities:
Delhi: Moets (Def Col); Terrace & The Sky (Hauz Khas Village)
Mumbai: Cafe Mondegar / Cafe Leopold (Colaba Causeway)
Kochi: Bubble Cafe (Taj Residency)
Bangalore: Tavern (Museum Inn); Geoffrey's (Park Plaza); Dewar's (near Cant); Casa Del Sol
Hong Kong: Fish Bar (next to One Pacific Place)
Singapore: The Long Bar (Raffles Hotel); Brewerks (Clark Quay); Crazy Harry's (Boat Quay)
Sydney: Opera Bar (at the Opera House); the bars on Cocklebay Wharf and at The Rocks

This is a shortlist from quite a few bars visited; so would stand the scrutiny of the most discerning

Private Reply to Gagan Chhabra

Nov 16, 2006 3:59 amre: re: Liquors & Bars of the World Thread#

Malini Suryanarayanan
I love the Leather Bar of The Park in Chennai. The many times that I have been there, I have found the bartender to be knowlegeable about the spirit world, talks only when talked to, and courteous to single women who just want to have a drink.

Most importantly no "flairs" while making my drink and a clean bar area.


Private Reply to Malini Suryanarayanan

Nov 20, 2006 7:14 pmre: re: re: Liquors & Bars of the World Thread#

Tarun Hukku
Those who have stayed in Mumbai for a while would be familiar with the 'quarter' culture of the regular Mumbai bars. These bars are more for observing than for drinking. You will find regulars coming in, sitting in their reular seats, bartenders bringing them their regular quarters (without being told) as well as snacks.

The quarter is quickly disposed off (soda, water,ice etc have come unasked for), the bill (pre-determined) settled and the patron off to catch his (pre-determined) local train.

It is like a well oiled machine and any discontinuity of the patron is sure to cause confusion and concern for the regular waiter.

You may have observed that 'regular' is the keyword here :-)

And the loyalty of the management to the loyal customers has to be seen to be believed. Come hell or high water, bandh or police raid, the customer is not to be disturbed. He will be sevred his regular quota and will be allowed to finish it in peace. I wish some other cities, Bangalore included could imbibe!!! some of this customer service culture!!

Private Reply to Tarun Hukku

Nov 20, 2006 11:11 pmre: re: Liquors & Bars of the World Thread#

Agree with Gagan,Dewar's i had visited last year,it has that old world feel about it,cane chairs,a single bearer,an painting of the British royal family and cabins.And cabins has that hooks(heard they were fixed for the British army officers to hang their coats)and good dishes like beja(brain)fry,liver fry,mutton balls,egg burji and chicken masala,and some very nice dosa's.The one thing we should'nt mind is some autodriver's parking in the side roads and heading straight to the counter,having a quick 90 ml and leaving.Been hearing that the building/bar is going to go,quite a landmark it is.

Private Reply to BGS

Dec 07, 2006 7:18 amre: Liquors of the World Thread - Fact and Fiction - Info & Fun#

Suresh Menoth
Can Anyone tell me where I can buy a bottle of Tequila at Bangalore

Private Reply to Suresh Menoth

Dec 07, 2006 7:33 amre: re: Liquors of the World Thread - Fact and Fiction - Info & Fun#

Harish Kripalani
Cyber Wines on Lavelle road. Beside Cafe Coffee Day.


Private Reply to Harish Kripalani

Dec 08, 2006 3:42 amre: Liquors of the World Thread - Fact and Fiction - Info & Fun#


Whisky Life..

Whisky also known in gaelic as the "Water of Life"

Whiskey (with an e) as it is known in Ireland was distilled for the first time ever In Dublin around 1424. Found first in Ireland Whisky was perfected in Scotland.

Malt Whiskey is distilled from Barley, as opposed to grain.
To get the smokey flavor wet barley is laid on top of peat, which is lit from below. The wet barley is dried by "peaty smoke" which is subsequently distilled to imbibe the smokey flavor. Some famous smokey malts being Laphroaig , Ardbeg , Lagavulin , and Talisker. One of my favorites being Caol Ila Pronounced 'cull-eela'from the Isle of Islay, Scotland.

Ireland too has peaty whiskey, amongst the best being Connemara, if you have not tried it as yet, give it a whirl, have a wee dram - without ice, without water..

Malt Whisky is matured in Sherry Casks, thus "lending" the light Sherry Color color as found in The Macallan Single Malt Whisky.

Life without Single Malt would be one without the water of life, synonymous as man is to woman as whisky is to life.


Private Reply to stl

Dec 09, 2006 4:20 pmre: re: re: re: Liquors of the World Thread - Fact and Fiction - Info & Fun#

Prakash Subbarao
That was very interesting!

A person who has travelled widely told me that in Tonga the popular drink is called Grog.

When a person hands a glass of grog to his guest, the guest claps his hands twice and says "Bola, bola" and then accepts the drink.

I believe it's the local equivalent of "cheers"

Cheers! :-)


Private Reply to Prakash Subbarao

Feb 15, 2007 12:07 pmre: Liquors of the World Thread - Fact and Fiction - Info & Fun#

gladwin thomas
Wow... great stuff Tarun!
A topic truly close to my heart (ahem... liver!)

There's just so, so much of "scotch" happening over here on this board, that I needed to bring in my two bits on the great American whiskies - Jack Daniels, Jim Beam and the other Bourbons!

Would go to the extent of saying that JD, JB and the like could quite clearly be the working/travelling salesman's drink(s) of choice...! They are all actual sipping whiskies, and they go down with minimum fuss. Nothing elaborate required, just plain water. Ice would be a luxury! And not much evidence the morning after... even after a binge.

Taste-wise, no pretense at all... mature tasting, great flavour and an amazing after taste.

The sad part of going down this road:

(1) Their limited availability in India,

(2) Relatively high priced (in the region of $22+ across duty-free shops in the gulf)... and worst of all...

(3) They will FOREVER(!) spoil the taste of every other (college) brand of whiskey you would have ever had... be it MC No. 1, RC, Green Label, 8PM or Royal Stag... and sometimes even that of the Scotch brands.

By the way, extending further north, has anyone tried Canadian Club? That's another pleasant surprise - particularly at its price point.

Cheers folks!!!

Private Reply to gladwin thomas

Feb 15, 2007 2:35 pmre: re: Liquors of the World Thread - Fact and Fiction - Info & Fun#

Ram Sridhar
Very interesting topic, indeed. Cheers to Tarun for this thread.

Very few have spoken about my favourite poison, Vodka. Here is more to Vodka:

-Vodka came from the Russian word "voda" meaning little water.
-Surprisingly its the Dutch who have perfected Vodka.
-Vodka is a product of Arabia and came to Russia no earlier than the end of the 13th century.
-Raymond Lulli, who was on the island of Mallorca in the hands of Arabs, discovered an educated man there who knew how to prepare vodka, which was then called "the water of life" (Aqua Vitae) and he brought it to Europe. At that time, the whole world considered this vodka to be water taken from a mysterious stone. It was prescribed in drops and believed to had curative properties!
-Russian vodka was made from rye, wheat and barley.
-Vodka was generally referred to as wine(!) and divided into types:
1.normal vodka was called simple wine,
2.the best of this type being called vino dobroye (good wine);
3.still higher was vino boyarskoye (boyar's wine); 4.finally, higher still was vino dvoynoe (double wine), which was extremely strong.
-Vodka is a neutral tasting spirit. What one can expect to pay a high price for it?
-Like in Mineral water, it comes down to the product’s perceived purity and clean taste.
-The flavour varies according to the type of grain used-rye is used primarily in Polish vodkas, gives the drink a zesty bite.
-The purity of water used also has an effect, as does filtration method-charcoal filtering, for example, will add a lovely smoky aftertaste.

"Smooth like polished marble;Smooth like China silk;Smooth like an angel’s tears". This is a description given by expert samplers of vodka. Funny, comparing Vodka to Marble, China silk.....

-The first vodka to be given the “premium” label was ‘Absolut’ way back in 1979.
-Before ever tasting vodka, learn the following basics:
-vodka should not be pronounced as ‘od-ka’, the correct pronounciation is ‘odu-ka’.
-It should be consumed chilled, mixed with clean water, if you want to dilute it.
-Don’t kill the taste by mixing it with fruit juices, soft drinks etc.,
-Remember, if anyone says cocktail with Vodka, kill him. For he should not corrupt this divine drink.

"Absolut"ely Vodka is a fabulous drink. Cheers!


Ram Sridhar

Private Reply to Ram Sridhar

Feb 15, 2007 2:45 pmre: re: re: re: Liquors & Bars of the World Thread#

Arun Katiyar
Time to get a small bartending course organised. What say you? Perhaps something that teaches people how to turn out five perfect martinis?

Private Reply to Arun Katiyar

Feb 16, 2007 5:10 pmre: re: re: re: re: Liquors & Bars of the World Thread#

Swaraj Is Yet to Arrive
Hi Tarun,

How do I become a part of this gang and get involved in some Bartending / Drink Mixing programs? I am keen to learn preparing Cocktails. And I am not looking at expensive courses.

Thank You,

Private Reply to Swaraj Is Yet to Arrive

Feb 19, 2007 11:55 amre: re: Liquors of the World Thread - Fact and Fiction - Info & Fun#

Arka Mukhopadhyay
malt whisky is actually matured in bourbon casks, and then may be re-aged in sherry casks, or madeira casks.

Private Reply to Arka Mukhopadhyay

Feb 19, 2007 12:04 pmre: Liquors of the World Thread - Fact and Fiction - Info & Fun#

Manoj Sethu

I would like to know the best Indian wines and what they are priced, one that is less sweet and more wine!


Private Reply to Manoj Sethu

Feb 19, 2007 12:26 pmre: re: Liquors of the World Thread - Fact and Fiction - Info & Fun#

Kiran Kumar
Hi Guys, I prefer Ballentine's and Black Label with good meat, fish and Green Salad around the table.

Private Reply to Kiran Kumar

Apr 19, 2007 9:56 amre: re: re: Liquors of the World Thread - Fact and Fiction - Info & Fun#

jolly jose
and for these hot summer picnics......the best form to carry liquor ...........vodka injected into a water melon ..refrigrated....nothing like it to cool off

Private Reply to jolly jose

Apr 19, 2007 1:51 pmre: re: re: re: Liquors of the World Thread - Fact and Fiction - Info & Fun#

Vinod Fernandez

very interesting link for all who drink...

Private Reply to Vinod Fernandez

Apr 21, 2007 3:18 pmre: re: re: re: re: Liquors of the World Thread - Fact and Fiction - Info & Fun#

Loveleen Arun
This is about Absinthe ( or Absinth )about which i recently discovered while travelling in Prague. This intresting green coloured Spirit is also called the "Green Fairy". What piqued my interest was the fact that it has been banned in many countries for a number of years. ( is still banned in the USA, cannot be sold as "Absinthe" in France, cannot be sold unless colourless in switzerland...and so on). The varied reasons for the ban ( hallucinogenic, highly addictive etc)have given this alcohol a mysterious and controversial reputation. It is however, being revived now all over Europe.
Absinthe's moment came with the 1840s Algerian wars, when French soldiers drank it as a prophylactic against disease. They brought it home, and by the 1860s Parisian cafes had established 5pm as l'heure verte - "the green hour". Absinthe is derived essentially from wormwood and Anise. In fact this strange alcohol is best remembered as an integral part of Bohemian Paris and many famous artistes of that time are known to have produced their work under the influence of absinth

The most interesting part about absinthe is the method of preparing it for a drink. Its almost a ritual, so much that along with absinthe bottles, you usually have a box of absinthe accessories sold. From Wikipedia - .....absinthe is poured into a glass over which a specially designed slotted spoon is placed. A sugar cube is then deposited in the bowl of the spoon. Ice-cold water is poured or dripped over the sugar until the drink is diluted 3:1 to 5:1. During this process, the components that are not soluble in water, mainly those from anise, fennel and star anise, come out of solution and cloud the drink; the resulting milky opalescence is called the louche.The addition of water is important, causing the herbs to 'blossom' and bringing out many of the flavours originally overpowered by the anise. For most people, a good quality absinthe should not require sugar, but it is added according to taste and will also thicken the mouth-feel of the drink. The major Swiss distillers recommend their absinthes without the addition of sugar.

Some famous users of absinthe have been - Pablo Picasso, Vincent Van Gogh, Oscar wilde (who describes his feeling after having Absinthe as that of "feeling tulips on his legs")and Ernest Hemingway.

So the next time you spot a bottle of Absinthe, buy it up for the sake of owning & drinking something almost illicit !!! And then when you get hit by the "clear headed drunkeness" that its supposed to bring about; go on and post a message here :)

Private Reply to Loveleen Arun

Jun 19, 2007 2:00 pmFor Cocktail lovers#

Sandeep Rasse
Long Island Iced Tea - Amazing Coctail

1 part vodka
1 part tequila
1 part rum
1 part gin
1 part triple sec
1 1/2 parts sweet and sour mix
1 1/2 part Diet Pepsi

Mix ingredients together in a glass half filled with ice and give one brisk shake. Garnish with lemon...

mmmmm.. delicious !!

Private Reply to Sandeep Rasse

Jun 20, 2007 5:14 amre: For Cocktail lovers#

Madhu Menon
Here is a pic of a long island iced tea we serve at my restaurant:

Long island iced tea

Shiok Far-eastern Cuisine
2nd Floor, 12 CMH Road, Indiranagar

Private Reply to Madhu Menon

Jan 29, 2008 6:33 amre: re: For Cocktail lovers#

vasanth vasu
Great Thread Tharun Thanks to you I had the opportunity to know basic on many drinks. Special mention about “Indian Rum” If I do not have scotch whisky (least the red label) in a bar I go for Indian Barndy. Chennai is place we do not have much choice. Is Teachers manufactured in India is also a “molasses” Whisky???

Private Reply to vasanth vasu

Jan 29, 2008 8:44 amSnake Wine#

niranjan burke
hi guys...

i happened to bump into a friend of mine who had just returned from a south east asian country...he had brought along with him a few bottles of wine called 'snake wine'...

now in the bottle were various types of snakes marinating in rice wine...on the cover it mentioned the wine is excellent for rheumatism and other related problems (i doubt that claim)

i was wondering if the snakes in there were real of just fake ones to sell to tourists...does anyone have any experience in seeing a bottle or even tasting the wine?...does it do what it claims to do?...for the brave hearted how does it taste like?...


Private Reply to niranjan burke

Jan 29, 2008 8:56 amre: Snake Wine#

Reagan Rodrigues
This should help


I m not much of an expert..if i were you i d stick to some good Fenni..


Private Reply to Reagan Rodrigues

Jan 29, 2008 9:16 amre: re: Snake Wine#

niranjan burke
thanks for that link...yeah those bottles look that...
but is still very intriguing...i have seen some videos on youtube on the "art of making snake wine" they are pretty gorse i must say, so not putting any link...is it part of their culture or some belief...it really beats me...


Private Reply to niranjan burke

Mar 06, 2008 10:12 amre: re: re: Snake Wine#

Ram Sridhar
Hi Niranjan,

I have once seen this kind of bottle with a street hawker at Bangkok. It is amazing that people can eat anything and everything under the sun.

In what way its going to help cure rheumatism, God only knows. I pity those poor snakes and scorpions. My doubt is those snakes and scorpions would have been killed or they were allowed to die inside that airtight bottle?


Private Reply to Ram Sridhar

Mar 24, 2008 9:23 pmre: For Cocktail lovers#

Wincy Thomas
Hello Sandeep,

Could you please advice where to buy triple sec in Bangalore ?

Private Reply to Wincy Thomas

Jun 09, 2008 6:04 pmre: re: For Cocktail lovers#

Rahul George
if your still looking try Foodworld gourmet- good selection and discounts on mixers as well as liquor!

Private Reply to Rahul George

Jul 05, 2008 9:53 amAmarulla#

Navaz Lalkaka
Does anyone know where to get Amarulla here in Bangalore?

Private Reply to Navaz Lalkaka

Jul 07, 2008 5:48 amre: Amarulla#

R Ramkumar
I think I spotted a couple of bottles at Spencers some time ago - atleast 3 months back. Maybe you should look it up there?

Private Reply to R Ramkumar

Jul 07, 2008 6:32 amre: Amarulla#

Sonali P
I met Amarulla in Shivajinagar. Nice fellow he was too.

Private Reply to Sonali P

Jul 07, 2008 6:43 amre: re: Amarulla#

Manoj Sethu
Lol, is that a cocktail of topic?

Amarulla, a South African drink, maybe available in Shivajinagar too.


Private Reply to Manoj Sethu

Jul 07, 2008 6:51 amre: re: re: Amarulla#

Sonali P
Ah, was just trying to crack a joke about the spelling mistake. ;)

The Amarula you are looking for is probably not easy to find. Try to get someone coming from abroad to get you a bottle from the duty-free shop.

Private Reply to Sonali P

Jul 07, 2008 9:15 amre: re: re: re: Amarulla#

Manoj Sethu
Ofcourse you were cracking a joke :))

But the Amarulla you met, was he a South African? !

Private Reply to Manoj Sethu

Jul 07, 2008 3:34 pmre: re: re: re: re: Amarulla#

Manoj Vijayan
No no! You have got it all wrong! Amarulla is still in South Africa. His brother Amanulla is the one in Shivajinagar. He runs an electrical shop. Shocking fellow!!

Private Reply to Manoj Vijayan

Jul 09, 2008 5:44 amre: re: re: re: Liquors & Bars of the World Thread#

Shivashankar Reddy
Hi Gang!


I have an interesting story, very close to the one told by Tarun (About the regulars!).

I happened to visit my home town after a very long gap and I was invited to a bar where all my friends hang out one fine night.

Here is the interesting story I was talking about:

Once the team sat down, a waiter comes with a tray full of different drinks and snacks along with cigarettes of different brand and serves each one of the team member with their choice of drinks, snacks n cigarettes without even bothering to find out what the order is!! I was totally amazed by the precision with which he distributed the things (See, I am mentioning a group of 15+ pleople with!!) !! not even a single confusion! Then the party goes on n on n on. . .nobody disturbs the REGULARS you know!! even after the closing hours, all other patrons are driven out except these regulars! (I am happy that I am able to maintain this "REGULAR" status in Bangalore!) you can see one or two tables of this kind in each bar (I must admit, all the bars in my town are full with young people at nights, I wonder if even a sigle youth eats at home at night and you can see any elderly person hardly!!).

Here comes the very very intersting part:

After the team finishes, each one gets "his own bill", that to, a perfect bill without any mistake!! the bill of a guest like me will be taken care by any one of the friends and it will be told in advance to the waiter to whose bill it needs to be added!! No hassles at all. Nobody gets loaded and everybody goes home merrily! this is a routene thing which happens every day, 365 days a year!

Guys, what do you think???

Bottoms Up!


Private Reply to Shivashankar Reddy

Jul 09, 2008 10:50 amre: re: re: re: Snake Wine#

R Ramkumar
I lived in Vietnam for 3 years. Snake Wine is very popular there. The locals buy snake wine is polished earthen jars. For the tourists though, whole snakes are put into transparent bottles and the wine is filled in - this is more for show than anything else.

Now here's something interesting about snake wine - one of the ingredients is snake's blood - it should be consumed in very small quantities as it is an extremely powerful aphrodisiac. Sometime during early last year there was this newspaper report about a local having to be hospitalized (for you know what.......) after having consumed over half a bottle of the stuff.

Private Reply to R Ramkumar

Jul 15, 2008 11:10 amre: re: re: re: re: Snake Wine#

Raam Shanker
Over the last few years, Ive grown to become a follower of single malts and Jack Daniels sour mash.

One particular variety of Jack or JD as its popularly known as is the Jack Daniels Silver Select Single Barrell. Tastewise, a lot more smoother than the regular No7, this goes very well with just a cube of ice.

Also last month I was in Snowdonia, North wales, where I came across this single malt called Penderyn. Its a welsh Brewrey situated in the mountains. I immediately picked the bottle up. The thing about it is though, it doesnt appeal on its own or with a cube of ice. But add a dash of water to it, and the whole thing gets transformed! I personally think its one of the best Single Malts Ive ever tasted.


Raam Shanker

Private Reply to Raam Shanker

Jul 29, 2008 2:26 pm wine rituals at dinnertime#


few weeks earlier i came across an article on net which was by Don Burleson

Manners and etiquette for professionals

Wine rituals at dinnertime
• He who grabs the wine list, gets the check - If you are picking-up the dinner tab, you must make sure that you reach-out for the wine list (this is a well-understood signal to the waiter that you are the person taking the check), and this will avoid the awkward check-grabbing contest at the end of the meal.
• The initial presentation - The waiter shows you the bottle. Your only job is to take a quick glance and make sure that it's the wine that you ordered, and you just read he name and vintage, and nod. You are not supposed to examine the bottle
• The cork presentation - The waiter hands you the cork for the sole purpose of examination, not sniffing. Improperly-stored wines (placed vertically) will allow the cork to dry out, resulting in an air-breach will cause the wine to turn to vinegar. Just do a quick sniff, and hand it back. It's extremely unlikely that you will get a bad bottle, and believe me, you will know it the instant you sniff the cork and detect the scent reminiscent of dirty socks.

• The sip test - At this point the waiter will place a tasting amount of wine wine and step back. This is your signal to small and taste the wine. Simply swirl the wine in your mouth to release its natural aroma and stick you nose into the glass while inhaling deeply. Next, take a very small sip, swishing the wine evenly across your tongue. Next, turn to the waiter, and nod your approval.

cheers ~!~

Private Reply to santosh

Dec 04, 2008 6:39 pmThe strongest Liquor On Earth-Patta from Kerala#

gijo vijayan
Hi All

I have tasted almost all the available liquors and wines atleast once, but the strogest is country liquor made in Kerala, which is colorless like Vodka but deadly, It can make you flat in no time.


Private Reply to gijo vijayan

Dec 28, 2008 9:35 amre: making of lovely Cocktail......#

Bikash Kumar Das
If wanna lovely and good slowly kicking cocktails to be made for your party- do remember me......I will make for you.


Private Reply to Bikash Kumar Das

Jan 20, 2009 11:17 amSingle Malt#

niranjan burke

i was having a discussion with a friend the other day and we were discussing whiskey. he was mentioning there are many types of whiskeys and there is something called single malt. neither one of us knew what single malt was. could someone explain what is single malt and also is there a double malt whiskey?..


Private Reply to niranjan burke

Jan 20, 2009 11:29 amre: Single Malt#

mysore lakshman amarnath
as i understand that single malt is grain distilled...their is no double malt but the other way of making whisky is blended...
single malt brands are talisker to start with...belended are chivas regal....jhonny walker is blended....

Private Reply to mysore lakshman amarnath

Feb 09, 2009 1:40 pmre: re: Single Malt#

niranjan burke
ah...ok...thanks Lakshman.. :-)


Private Reply to niranjan burke

Mar 15, 2009 4:43 amPallinka#

Meghna Tripathi
While in Hungary I got to know about this very unique drink called Pallinka, its a Hungarian fruit brandy made from various fruits such as appricot, pears, plums etc, and has alcohol content from 42% to 86%.

Traditionally Pallinka was made in homes and consumed with food daily. It is considered to have clensing qualities and is considered good for the digestive system.

Many hungarians still make Pallinka at home for self consumption.

Private Reply to Meghna Tripathi

Mar 16, 2009 11:30 amre: Pallinka#

niranjan burke
Hi Meghna...

it sounds like a very interesting drink...here's more info on Palinka


Cheers!... :-)

Private Reply to niranjan burke

May 24, 2009 3:51 pmTokaji (Pronounced as Tokai)#

Meghna Tripathi
Tokaji is a sweet wine, also produced in Hungary, Its a speciality of one of the Hungarian region by the same name :)

Next lesson - Unicum :)

Private Reply to Meghna Tripathi

May 29, 2009 6:27 pmre: Tokaji (Pronounced as Tokai)#

niranjan burke
Come on Meghna tell us about Unicum...am curious...


Private Reply to niranjan burke

Jul 29, 2010 9:42 amre: re: re: re: Liquors of the World Thread - Fact and Fiction - Info & Fun#

@ Tarun - My personal favorite is the toast given by Zulu (Africans) .. :-)

Private Reply to Suriya

Jul 29, 2010 10:07 amre: re: For Cocktail lovers#

@ madhu menon - would be happy to visit your restaurant... what are the other USPs??


Private Reply to Suriya

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