Filtrer
Alcools
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"The diversity of flavours and colours of rum is as rich as the history and culture that surrounds this alcoholic beverage.
This guide provides an overview of more than 300 different types of rum and then categorizes them using an innovative taste model. For every rum, you receive a clear overview of its origins, taste and aroma. In addition, you can read all about the different types of rum, the production and maturing process, the perfect serve and the best cocktails."
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For a long time already, vodka has been more than just Russia and Poland's national drink. From Asia and Great-Britain to the United States: this fire water has conquered the world and is now the most sold spirit internationally. The term 'fire water' refers to its most distinguishable quality: a neutral spirit, without smell and with a pure taste. It turned vodka also into a barkeeper's best friend and the basis of every Cosmopolitan, Moscow Mule or Bloody Mary.
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Encyclopedia of cognac ; vineyards, stills and wine cellars
Michel Guillard, Nicholas Faith
- Francois Baudez
- Inventaire Des Territoires
- 10 Août 2017
- 9782846685849
The area this encyclopedia explores-the Charente and Charente-Maritime, «les Charentes»-is tied together by the eponymous river and produces the world's most famous brandy, Victor Hugo's «liqueur of the gods»: cognac.
Why an encyclopedia? To offer different levels of reading. It can be used, like a dictionary, to look up words, or to read an article randomly chosen out of curiosity (What is rancio? What is paradis?).
There are thematic plates and three special sections identifi able by their different paper and layout.
Interviews with artisans, distillers and artists will acquaint you with cognac industry players. The Chronicles are designed for inquisitive readers wishing to learn more about cognac. In the Selected Quotes section, literature lovers will find some of the most beautiful things ever written about the brandy.
Cognac is a word everybody around the world understands, but much remains to be learned about this beautiful brandy.
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Seasons of cognac
Laurence Benaïm
- Flammarion
- Guides Pratiques Flammarion
- 12 Avril 2023
- 9782080296436
Encompassing a full-bodied kingdom replete with character, a three-dimensional world that can't be condensed into a single stroke, the seasons of cognac linger within me like a dream without end.
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Aiguisez vos sens aux secrets de l'Armagnac : de l'arôme subtil du tilleul caractéristique de l'eau-de-vie blanche coulant de l'alambic au cortège aromatique apporté par le long vieillissement sous bois, 12 notes jalonnent et racontent les phases d'évolution de ces eaux-de-vie, du plus jeune âge jusqu'à leur belle maturité.
Une invitation à entrer dans l'univers de la plus ancienne eau-de-vie de France, plus de 700 ans de tradition !
Les 12 arômes du Nez de l'Armagnac : tilleul, miel, poire, coing, pruneau, orange confite, noix, cuir, chêne, vanille, poivre, cacao.
Livre-coffret toilé, rouge carmin, format 172 x 247 x 35 mm, poids 700 g.
Fabriqué en France. Les arômes sont garantis 5 ans. Un coffret peut se garder une dizaine d'années conservé dans de bonnes conditions.
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Gin & tonic, the complete guide for the perfect mix
Frédéric Du Bois
- Lannoo
- 15 Mars 2015
- 9789401425605
Le gin tonic n'a jamais été aussi tendance, mais les questions que suscite le long drink des années 1980 restent d'actualité, Quel tonic pour quel gin ? Quels condiments ajouter ? Concombre, citron vert ou aucun des deux ? Quelle est l'histoire du gin ?
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Un guide pratique, clair et structuré avec de magnifiques photos.
Cet ouvrage vous emmène à la découverte des plus belles brasseries de Belgique.
À notre insu, derrière les murs des abbayes, dans des châteaux, des granges, des hangars, des cafés ou encore des garages, la bière est brassée tant dans des chaudrons que dans des cuves et des citernes. Les grandes familles de brasseurs exercent ce métier selon une tradition qui remonte à 15 générations.
Visitez toutes les brasseries avec ce guide pratique et découvrez en même temps cet étonnant pays de la bière qu'est la Belgique.
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The Spirit of Cognac : Rémy Martin : 300 Years of Savoir Faire
Thomas Laurenceau
- Flammarion
- Vie Pratique Flammarion
- 8 Novembre 2023
- 9782080297099
Cognac defies time, acquires the glow of age, draws strength from maturity. Rémy Martin has embodied this spirit for 300 years. A story of terroir and savoir faire, prestige and humility, daring and perseverance.
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On Champagne : a tapestry of tales to celebrate the greatest sparkling wine of all...
Tom Stevenson, Susan Keevil
- Acc Art Books
- 10 Octobre 2022
- 9781913141356
Champagne is never a simple glass of fizz... As soon as the cork flies, the first sip reveals a wine of fascinating complexity. For even the most modest non-vintage cuvee, a bevy of blending decisions, multi layers of history and the incalculable climate of this northern corner of France all come into play. In On Champagne the thoughts, opinions and conclusions of the world's finest champagne writers gather to reveal this wine's action-packed trajectory from the myth of its accidental discovery - not in France, we find, but in the cider cellars of England - to the development of a high-tech champagne fit for space travel. It's a journey that starts and ends with capturing that sparkle in a bottle and along the way beguiles us with the nuances of its chalky terrain, the determination of rebels from Ambonnay to Avize, and the mystery of a champagne cellar under the sea. We meet the pioneers who created the great champagnes of the past and the personalities who are 'greening' this landscape, nurturing it through climate change to shape the exquisite champagnes of the future.
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English whisky : The journey from grain to glass
Ted Bruning, Rupert Wheeler
- Pavilion Books
- 26 Septembre 2024
- 9780008621551
Where once Scotland dominated the world of whisky, that''s no longer the case. England is just one of many countries now challenging Scotland''s historic lead.
Until recently, England has been a desert as far as whisky production goes. Gin has been widely produced here for several centuries, especially after the accession of William of Orange and Mary in 1688, but whisky was hardly produced at all, and then at the turn of the millennium everything changed.
More and more distilleries here in England, both large commercial ones and micro-distilleries, are exploring new and exciting flavours, and being as experimental as they like. Distillers are free to play around with different grains, shapes of stills and flavour profiles and many of these distilleries are now becoming serious world-class operations, a far cry from the small craft distilleries of even 20 years ago.
This new book tells the exciting story of English whisky as it becomes established as a serious player on the world stage. Covering topics such as how the industry was kickstarted as recently as 20 years ago by the English Whisky Company, how rye is competing with barley as a grain of preference, the importance of sustainability, the use of peat and oak, and the huge increase in high-end tourism, with vast numbers of visitors enjoying learning about English whisky at distilleries up and down the country, from Cornwall to Cumbria. The book includes profiles of nearly 40 distilleries, with descriptions and tasting notes of key whiskies released so far. -
Few if any alcoholic drinks have the dramatic and multi-faceted history of gin. In this fascinating new instalment of the British Library's pocket philosophies, gin is explored through its origins in Holland, where it was popularised by William of Orange; its roots in medicine; its capacity to provide an albeit destructive escapism during the Gin Craze; its influence on language - responsible for the coining of 'dutch courage'; and its current status as a popular social beverage and a pastime for those keen to experiment with flavouring their own gins.
The Philosophy of Gin covers the historic transformation of the beverage, ideal flavour pairings for the gin connoisseur, and how a spirit once given a wide berth by the middle and upper classes now attracts such a large proportion of the British public to choose gin as their tipple of choice. -
Le Cognac se joue du temps, se polit à son contact et y puise des forces nouvelles.
Rémy Martin en incarne l'esprit depuis 300 ans.
Une histoire de terroir et de savoir-faire, de prestige et d'humilité, d'audace et de persévérance. -
Homebrew all-stars : top homebrewers share their best techniques and recipes
Drew Beechum, Denny Conn
- Voyageur Press
- 5 Mai 2016
- 9780760349618
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The Official Spirit of America.
1789 is one of the most significant dates in history. It is the year, obviously, the French Revolution kicked off with the nation's peasants demanding 'Liberté! Egalité! Fraternité! and led to the rolling of the heads of the French ruling class. Rather wonderfully, it's also the year that America emancipated the name Bourbon from the French and began distilling the whiskey that would soon become the official spirit of the United States. History's funny like that.
Precisely 235 years later, bourbon is having a big boom all around the world, its popularity never more in full swing. From high-profile celebrity brands to bestselling bottles, famous drinkers to high volume sales, bourbon is the next renaissance in spirits, following hot on the heels of the premium gentrification of rum, vodka, tequila and gin.
The Little Book of Bourbon is America's official spirit distilled into more than 175 shots of booze-infused facts, stats, trivia, history, tips, recipes, advice and much more. An absolute must-own companion for bourbon connoisseurs. Please read responsibly.
'All bourbon is whiskey, but not all whiskey is bourbon.'
Fred Minnick -
This stunning guide invites you into the story of sake--an ancient beverage finding its way in a modern world.
Whether you're a sake novice or an experienced connoisseur, Exploring the World of Japanese Craft Sake offers fascinating insights, practical tips, and rich stories about this popular beverage.
Authors and experts Nancy Matsumoto and Michael Tremblay personally undertook the challenge of visiting 35 artisanal sake breweries in Japan, the US, and Canada to interview makers and document every stage of the sake brewing process. Nancy's celebrated journalistic background combined with Michael's sake sommelier experience have led to an engaging and informative look at the world of sake.
With over 300 color photos and a lively narrative, this fascinating book provides:
A comprehensive introduction to the science and history of sake brewing in Japan A look at how fine craft sakes are brewed today using traditional methods and no additives--only rice, water, koji, and yeast Histories of Japan's venerable breweries, some of them over 300 years old!
An answer to why some breweries are able to turn out a superior quality of sake A discussion of rice varieties and the contentious topic of terroir in the context of sake making.
Current trends in the world of sake, including the fine sakes now brewed outside Japan Tasting notes and recommendations for top craft sakes you have not heard about yet This book also includes personal recipes from several top Japanese sake-brewing families along with food-pairing tips and a chapter on the authors' own Japanese sake-bar-going adventures.