Extra old Cognac label is the one with a blend that has been aged the longest. Although the previous legislation stated that XO needs to be at least six years old, new categorization, which will be fully implemented by March 31, 2019, will indicate that to be labeled as an XO, the blend will have to be at least ten years old.
However, the age limitation only signifies that the youngest in the blend is six (ten) years old, but when it comes to XO most blends are significantly older than that. XO Cognac should always be served neat in a snifter glass, and are best enjoyed as a digestif.
Umeshu is a Japanese liqueur made by macerating sugar and ume plums (Prunus mume) in alcohol. It is usually made with rock sugar and ripe or green ume plums, while the base is generally made with shōchū, though other neutral spirits can also be used.
The result is a bittersweet liqueur with a fruity aroma. Apart from the classic version, umeshu comes in a variety of styles that may include other sweeteners such as honey or black sugar, while some add additional flavorings. Umeshu can be enjoyed straight, on the rocks, or diluted with water, tea, or soda.
VARIATIONS OF Umeshu
Hailing from South Africa, this cream liqueur is produced with a base spirit that is distilled from carefully selected and hand-picked fruits of African marula, which is also known as elephant tree. The base is aged and then combined with sugar and cream to create a rich liqueur that is characterized by its slight caramel flavor and underlying notes of vanilla and spices.
Since marula fruit is a treat for elephants, the brand has turned them into a trademark, and actively work on their protection. Amarula is best served well-chilled, preferably over ice, but it also blends well into cocktails, especially those based on whiskey or vodka.
Islay is a Scottish island and one of the officially recognized Scottish whisky regions. There are nine operational distilleries on the island, and most of them produce strong, robust, smoky, and peated Scotch whisky, but there are also fruity and smooth examples.
Southern distilleries mostly rely on peat, and their whisky tends to be packed with salinity, while those in the north mostly focus on slightly milder and lighter styles. Regardless of some differences, Islay whisky is complimented as the strongest-flavored variety.
Often dubbed as the whisky center, Speyside is one of five official Scotch whisky regions. Although it is geographically a part of Highlands, this area is a separate appellation, because of the large concentration of distilleries and the high-quality single malts that come from the area.
Whiskies that are produced in the region are less peaty than other styles, but their character can vary from floral and fruity to rich and spicy. Although they were once similar to the robust styles in the Highlands, most distilleries in the area have shifted their focus on lighter and sweeter styles that display classic flavors of vanilla, apple, honey, oak, and dry fruit.
Hailing from Gdańsk, this herbal liqueur is easily distinguished by the flakes of real gold. According to the written records, it first appeared in 1598, and it was an invention of a Dutch Ambrose Vermollen who created a recipe that was based on a secret combination of 20 different herbs and roots.
Considered as one of the oldest liqueurs in the world, Goldwasser comes at 40% ABV and displays both sweet and spicy cinnamon aromas, with underlying notes of licorice and mint. Though its history is closely intertwined with Poland, following the political turmoil and the Second World War Goldwasser is now produced in Germany, but it remains a symbol of the city of Gdańsk.
Hailing from Dublin, this coffee cream liqueur comes packed in a double-sided bottle. One part consists of a light liqueur that combines fresh Irish cream and vanilla flavoring and comes at 15.5% ABV, while the other side consists of a chocolate-flavored, whiskey-based dark coffee liqueur that comes at 37.6% ABV.
It was first launched in 1994 and is produced by the distiller Thomas Sheridan & Sons. The drink should be skillfully poured into a glass to create an eye-catching layered drink, with coffee liqueur at the bottom and the cream on top. Sheridan’s should always be served chilled, preferably over ice.
In terms of size, Highland is the largest region designated for the production of Scotch whisky. It covers most of the Scottish mainland, and though it sometimes includes the islands, they are mostly regarded as a separate region. Because of its size and diverse geography, Highland Scotch may significantly vary in character.
Single malts from the north tend to be full-bodied, rich, and sweet, while those found in the east and the south will be lighter and more fruity. Styles from the west are typically more powerful, peaty, and smoky. Some of the top producers include Dalmore, Glenmorangie, Aberfeldy, Glen Garioch, Clynelish, Pulteney, and Oban.
Tsikoudia is a Cretan spirit that is distilled from fermented grape pomace (strafylo)—the solid remains that are left after the grapes have been pressed. Tsikoudia is traditionally distilled in October and November, usually in small, family-owned copper stills.
The final product is a clear, potent, and colorless drink with an alcohol content that can vary from 40 to 65% ABV. Tsikoudia is similar to tsipouro, another pomace spirit that is produced in other parts of Greece. Unlike tsipouro, tsikoudia is typically distilled only once, which helps preserve flavors and aromas.
MAIN INGREDIENTS
Viljamovka is a type of fruit brandy (rakija) that is distilled from Williams pear. This mellow and aromatic spirit is produced and enjoyed in several Balkan countries. It is often regarded as the finest type of fruit brandy produced in the region.
Viljamovka is made with fresh, ripe pears that are fermented before they are distilled. The result is a clear and colorless spirit that typically has an intensive pear aroma, mellow flavor, and a long, warming finish. Viljamovka is traditionally enjoyed as an aperitif.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 100 Spirits and Liqueurs in the World” list until May 16, 2024, 10,195 ratings were recorded, of which 7,554 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.
