Evening “Distillates of vinasse, of grapes, of fruits native of Europe and the Mediaterranean Sea”

Grappa, single-variety grape distillate, of cherries, figs, dates and prunes
One leads to another

The world in a glass in six evenings to provide an overview dedicated to famous spirits and liqueurs made with traditional recipes from everywhere on earth, the legacy of ancient healing potions and of the use of fermentation to preserve nutritious raw materials. Evenings for enthusiasts, which reveal the secrets of the quality of products with a long and complex history, rich in economic and social aspects. Five evenings are dedicated to the knowledge of different spirits (obtained from the same raw material or products of a specific territory) whose taste will give the opportunity to know their strengths tasting them while conversing with friends. In this way you will learn to know and appreciate the cocktails where spirits and liqueurs, pure or blended, express their best.

An evening is instead linked to the world of non-alcoholic drinks, where you can learn the secrets to create great drinks, soft drinks and syrups to make at home rediscovering the use of fruits, vegetables of the garden, aromatic herbs and spices.

Cereal grain distillates, Whiskey, Vodka, Gin. Whiskey was invented in Ireland distilling mash of cereal grain, probably the same one from which beer is extracted. Scotch, Irish, Bourbon, Rye, Sour Mash, Canadian, are the names for the different spirits of barley, oats, wheat, rye and maize descending from “uisge beatha”, the Gaelic brandy. They are produced today in many parts of the world. In Poland and Russia the cereal grain distillate is called Vodka, in the Netherlands, flavored with juniper berries, the distilled mash of cereal grain is called Gin. An evening to enjoy valuable productions, pure and blended, pure Vodka and aromatic Gin produced with the London dry method.

Spirits of wine and cider
, Cognac, Brandy, Armagnac, Calvados and Apple Jack.
The origin of the alcoholic beverages can be read in historical Atlas: the route of the Arabs to the conquest of the European states bordering the Mediterranean Sea is the same traveled by the alembic, an essential tool for distillation. The distillers of Charante, in France, define Cognac “scent that you can taste” and have been working for centuries for its achievement, attentive to the rules established by the product specifications. In neighboring regions wine is distilled to produce Armagnac, and cider of apples and pears to produce Calvados. In America, from apple wine, Apple Jack is obtained. An evening to talk about the production process, labels and aging, tasting the best productions.

Distillated of vinasse, of grapes and of fruits native of Europe and the Mediterranean Sea. Grappa, single-variety grapes distillate, of cherries, figs, dates and prunes.
 Grappa is an Italian product, homemade for centuries as useful recycling of the residual mark of the harvest. Around the eighties, for the treatment applied to production in a limited quantity and high quality of the regions of Veneto and Piedmont, began the revival of the distillate soon awarded with the Protected Designation of Origin. The fruit brandies, spirits of high finesse, produced with ripe fruits, often wild, are typical productions of the countries of central and northern Italy and of the Arab and African countries bordering the Mediterranean. A completely Mediterranean journey, from the mountains to the sea, to taste excellent grappa and discover kirsch, raki and prunelle.

Distilled of sugar cane juice and of molasses. Spirits of agaves

, Rum-rhum-ron, Tequila, Mezcal.
 Most of Rum in the world belongs to the category of spirits made from molassesof different degree: they are the industrial Rum, defined simply Rum, obtained from musts of residual molasses that distilleries purchase from sugar mills. Agricole is the rum produced with 100% sugar cane juice. Known as Rhum Habitant, produced in the French Indies, Martinique and Guadeloupe, for a decree of the French Republic in 1996 obtained the AOC Appellation d' Origine Contrôlée .

From the lands of Central America Tequila and Mezcal come from, distilled from agaves must, an endemic species of those territories. A roundup of excellences for the tasting of a Mexican Caribbean evening. Spirits and Cocktails, Italian Liqueurs and from the rest of the world. Classic Cocktails. The use of packaging liquor is linked to the ancient and traditional knowledge of the plant world. Spirits are tasted pure or can be used to prepare hot and cold cocktails, rounding out the flavor of ice cream, enhancing the flavor of the fruit by virtue of versatility characteristic of liquor, his precious gift always generated by the sugar present in the composition. Amaretto, Rhubarb, Aurum, Centerbe, Fernet, Mandarinetto, Limoncello, Genepì are the names of the most famous Italian liqueurs in the world, excellent both pure and mixed in easy to prepare drinks, hot and cold. An evening to know them and to appreciate them.

Non-alcoholic cocktails with fruits and vegetables. Juices, centrifuges, smoothies. It 
happens, on certain days, to have no time for a meal and in the summer the heat is so overwhelming as to remove any desire for solid food. To learn how to use fresh fruits and vegetables, and prepare refreshing and nutritious drinks. The good traditional practices derive their best from the land and do not spoil the environment: we use fruit and vegetables in season, grown properly. We learn to compose non-alcoholic cocktail recipes, prepared with freshly picked vegetables and processed into juices, smoothies and centrifuges and to make drinks tasty by adding honey, salt, spices, infusions and yogurt. In tasting fresh tomato juice, centrifuges of lettuce and carrot, peach, pear and apricot and other plant species in season of the territory.

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E-mail: Direttore.Udine@lafeltrinelli.it