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The result is a flavored alcoholic solution known as flavored ethyl alcohol, or more commonly as ouzo yeast—μαγιά ούζου in Greek—the term for "yeast" being used by Greeks metaphorically to denote that it serves as the starting point for ouzo production. The ouzo yeast is then distilled. After several hours of distillation, a ...
If aniseed was not added, it would take the name düz rakı ('straight rakı'), whereas rakı prepared with the addition of gum mastic was named sakız rakısı ('gum rakı') or mastikha (Greek: μαστίχη). Some people state that the alcoholic beverage of Raki was made from figs and other fruits that tasted like grapes in eastern Anatolia.
This is a list of national liquors.A national liquor is a distilled alcoholic beverage considered standard and respected in a given country. While the status of many such drinks may be informal, there is usually a consensus in a given country that a specific drink has national status or is the "most popular liquor" in a given nation.
Raki (Albanian definite form: rakia) (a type of rakia) is a traditional drink in Albania.[6] [7] Until the 19th century, meyhanes would serve wine or meze. [8]Rakia is deeply connected to the Albanian tradition and as such it is produced everywhere in Albania and Kosovo, sometimes professionally and sometimes in an artisanal way.
The ouzo effect during the preparation of absinthe. The ouzo effect (/ ˈ uː z oʊ / OO-zoh), also known as the louche effect (/ l uː ʃ / LOOSH) and spontaneous emulsification, is the phenomenon of formation of a milky oil-in-water emulsion when water is added to ouzo and other anise-flavored liqueurs and spirits, such as pastis, rakı, arak, sambuca and absinthe.
March Beer), also known and marketed as Žuja, [1] is a Croatian brand of lager beer (5%). It is the flagship brand produced by Zagrebačka pivovara, the biggest brewery in the country which is a part of Molson Coors Brewing Company since 2013. The recipe and brand of Ožujsko beer originated from the Lobe brewery from Nova Gradiška.
A 2023 analysis cited by Boston Consulting Group valued the global market share of no- or low-alcohol beers, wines, and spirits at more than $13 billion and said sales were expected to grow at an ...
Various herbs and liquorice root are steeped with a neutral alcohol [1] [18] The anethole essence and flavored alcohol are blended with sugar (less than 100 grams per litre), and caramel (giving the distinctive yellow colour). The resultant spirit is bottled and stored above 12 °C and away from sunlight, otherwise, the anethole starts to ...