Pisco

•  Brandy

  Brandy (from brandywine, derived from Dutch brandewijn—"burnt wine") is a spirit produced by distilling wine, the wine having first been produced by fermenting grapes. Brandy generally contains 36%–60% alcohol by volume and is typically taken as an after-dinner drink. While some brandies are aged in wooden casks, most are coloured with caramel colouring to imitate the effect of such aging. Brandy can also be made from fermented fruit (i.e. , other than grapes) and from pomace.

  

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•  Calvados (spirit)

  Calvados is an apple brandy from the French région of Basse-Normandie or Lower Normandy.

  

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•  Tsipouro

  Tsipouro is a distilled alcoholic beverage, more precisely a pomace brandy, from Greece and in particular Thessaly (Tsipouro Tyrnavou), Epirus, Macedonia, and the island of Crete, where the same spirit with a stronger aroma is known as tsikoudia. Tsipouro is a strong distilled spirit containing approximately 45 percent alcohol by volume and is produced from the pomace (the residue of the wine press).

  

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•  Rakia

  Rakia (also Rakija) is fruit brandy that is produced by distillation of fermented fruit; it is a popular beverage throughout the Balkans, Italy, and France. Its alcohol content is normally 40% ABV, but home-produced rakia can be stronger (typically 50% to 60%). Prepečenica is double-distilled rakia which has an alcohol content that may exceed 60%. Rakia is considered to be the national drink among some of the South Slavic and Albanian peoples.

  

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•  Slivovitz

  Slivovitz or Sliwowitz is a distilled beverage made from Damson plums. It is frequently called plum brandy, and in the Balkans is part of the category of drinks called rakia.

  

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•  Pomace brandy

  Pomace brandy (or marc brandy) is a liquor distilled from pomace wine. Examples include the Croatian / Montenegrin / Serbian lozovača (loza), Cypriot zivania, French marc, Georgian chacha, German Tresterbrand, Greek tsipouro, Hungarian törköly, Italian grappa, Bulgarian grozdova, Portuguese aguardente, Romanian rachiu de tescovina, Macedonian Komova, Spanish orujo, Slovenian tropinovec, and Albanian raki. Pomace (cited by the OED also as marc) is either fermented, semi-fermented or unfermented.

  

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•  Bejois Brandy

  Bejois is a make of brandy in India, most popular in that country's southern states. Like other hard liquor, in most states it is sold only in government-owned liquor stores. In Kerala, a one-pint bottle costs about 150 rupees. It is part of Amrut's Indian Made Foreign Liquor (IMFL) portfolio.

  

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•  Burrow Hill Cider Farm

  Burrow Hill Cider Farm is a cider farm in Somerset, England at the base of Burrow Hill overlooking the Somerset Levels. It has views of most of South Somerset on clear days. The cider is made in traditional vats and uses age old traditional methods of production. Every October is "Apple Day" when the apples are harvested from locally owned orchards. In 2003 the company won the NFU Great British Food Award.

  

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•  Ţuică

  Ţuică (sometimes spelled tuica, tzuika, tsuika, tsuica, or tzuica), is a traditional Romanian alcoholic beverage, usually made from plums. "Ţuică" is officially, after the Romanian standards for drinks, the name for the drink prepared only from plums. Other drinks prepared from fruits, cereals, etc. are called "rachiu" or "rachie". Also the term "palincă" for strong "ţuică" is not agreed by the official nomenclature published by ASRO in standards.

  

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•  Barack (brandy)

  Barack, pronounced "BUH-ruhtsk", is a type of Hungarian brandy made of (or flavored with) apricots. The word barack is a collective term for both apricot (in Hungarian sárgabarack, lit. "yellow-peach") and peach (in Hungarian őszibarack, lit. "autumn-peach").

  

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• Brandies by likeorhate
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•  Domecy-sur-Cure

  Domecy-sur-Cure is a commune in the Yonne department in Burgundy in north-central France.

  

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•  Josipina Toman

  

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•  Poisson's law of large numbers

  

  46.4%
  

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  28.6%
  
•  JSM Béjaïa

  

  26.3%
  

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•  Şehir

  

  40.9%
  

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  36.4%