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Brandy, Cognac & Armagnac: Guidance in Mixology, Pairing & Enjoying Life’s Finer Things

Brandy, Cognac & Armagnac: Guidance in Mixology, Pairing & Enjoying Life’s Finer Things

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Brandy, Cognac & Armagnac: Guidance in Mixology, Pairing & Enjoying Life’s Finer Things

Länge:
65 Seiten
38 Minuten
Herausgeber:
Freigegeben:
Apr 14, 2015
ISBN:
9781311287892
Format:
Buch

Beschreibung

This book gives the legal standards of Brandy Cognac & Armagnac, accompanied by their history, production methods, variances of the product, definitions, flavor profiles and how to pair them with various foods or other spirits. Mixologists & Bartenders are not born, they’re made. This book tells you how. A strong understanding of each product is needed to be well-rounded in the hospitality industry, no matter what you call yourself. Here we explain, clearly & concisely, all that’s needed to fully understand these types of Brandy.

Some could argue that Bartenders make drinks, while “Mixologists” have a fuller understanding of the history of spirits, flavor profiles and how to best serve them. Mixologists create innovation in cocktails and culture, while remembering the past. Regardless of what you call yourself, there is a need for greater understanding. This is not a recipe book or bartender “how to”. However, this is a guide to the world of Brandy. What’s the difference between Cognac & Armagnac? Now you’ll know.

For those not in the bar or restaurant field, we’ll give you a solid understanding to make the best selection for personal preference or learn how to pair a Brandy with food and Brandy with cigars. We’ll help you make better choices and be able to differentiate options, without having to personally try everything out there. Now you’ll know what you’re doing in that high end shop or restaurant!
These are indeed the finer things in life... all should enjoy!

Herausgeber:
Freigegeben:
Apr 14, 2015
ISBN:
9781311287892
Format:
Buch

Über den Autor

Carlos Batista; the author, has been in the hospitality industry for over 20 years; starting as a dishwasher at 15 years old working his way up through the “ranks” of Food & Beverage. Holding positions from Valet to Waiter, to Restaurant, Banquet and Bar management, all the way to senior level Beverage management at a 5 Star, 5 Diamond hotel, gaining a unique insight to the industry. He’s also achieved additional training and certifications from: The Court of Master Sommeliers, Society of Wine Educators, (as a Certified Specialist of Spirits) and Mixology certification from BARSmarts, separating himself as a knowledgeable specialist on the subjects of bar & restaurant service and alcohol knowledge. The eternal trainer, he looks for his subjects to be informative for those in the service industry and for those who just want to know more about proper service or their favorite spirit, beer, wine or sake of choice. While there are thousands of sources of information on all these subjects, he hopes to convey a clear and full understanding of each subject all, in one place.For these reasons, he recently created foodandbevuniversity.com. Service training and detailed product knowledge all in an easy to digest format. Designed for hospitality professionals or those who simply want to know detailed beverage information, proper service techniques and food & beverage pairings. Please visit foodandbevuniversity.com for more information on a multitude of subjects in the hospitality industry

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Buchvorschau

Brandy, Cognac & Armagnac - Carlos Batista

Brandy, Cognac & Armagnac

Guidance in Mixology, Pairing & Enjoying Life’s Finer Things

Published by Carlos Batista @ Smashwords

Copyright 2014 Carlos Batista

ISBN: 9781311287892

Smashwords Edition, License Notes.

This eBook is licensed for your personal enjoyment only. This eBook may not be re-sold or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each recipient. If you're reading this book and did not purchase it, or it was not purchased for your use only, then please return to Smashwords.com and purchase your own copy. Thank you for respecting the hard work of this author.

If you enjoyed this book, please return to Smashwords.com to discover other works by this author.

Thank you for your support.

Preface

This book gives the legal standards of Brandy Cognac & Armagnac, accompanied by their history, production methods, variances of the product, definitions, flavor profiles and how to pair them with various foods or other spirits. Mixologists & Bartenders are not born, they’re made. This book tells you how. A strong understanding of each product is needed to be well-rounded in the hospitality industry, no matter what you call yourself. Here we explain, clearly & concisely, all that’s needed to fully understand these types of Brandy.

Some could argue that Bartenders make drinks, while Mixologists have a fuller understanding of the history of spirits, flavor profiles and how to best serve them. Mixologists create innovation in cocktails and culture, while remembering the past. Regardless of what you call yourself, there is a need for greater understanding. This is not a recipe book or bartender how to. However, this is a guide to the world of Brandy. What’s the difference between Cognac & Armagnac? Now you’ll know.

For those not in the bar or restaurant field, we’ll give you a solid understanding to make the best selection for personal preference or learn how to pair a Brandy with food and Brandy with cigars. We’ll help you make better choices and be able to differentiate options, without having to personally try everything out there. Now you’ll know what you’re doing in that high end shop or restaurant!

These are indeed the finer things in life… all should enjoy!

Table of Contents

Chapter 1 - Brandy, Cognac & more…

Chapter 2 - Origins

Chapter 3 - Production

Chapter 4 - Types

Chapter 5 - Flavors & Aromas

Chapter 6 - Definitions

Chapter 7 - Brandy & Food Pairings

Back to Top

Chapter 1 Brandy, Cognac & more…

Brandy derives its name from Brandywine, an anglicized term for the Dutch Brandewijn or burnt wine. Dutch traders introduced secrets of brandy making to Northern Europe after learning about it in France and Spain. The distilleries made brandy, (by distillation of wine), followed by storing the product in wooden barrels. The resulting spirit contained 35%- 60% alcohol by volume, an equivalent to 70–120 U.S. proof.

Legal Definitions U.S. & European Union

United States

TITLE 27--Alcohol, Tobacco Products and Firearms

CHAPTER I--ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY

SUBCHAPTER A—ALCOHOL 5.22

The standards of identity.

Standards of identity for the several classes and types of distilled spirits set forth in this section shall be as follows:

(d) Class 4; brandy. ‘‘Brandy’’ is an alcoholic distillate from the fermented juice, mash, or wine of fruit, or from the residue thereof,

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