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9 Types of Vodka, Explained 1. Rye Vodka. According to Eldefri, vodkas made from grains, such as rye, deliver a spicier character with robust, earthy undertones.
It is characterised by its clear [2] or golden colour, [3] and a taste similar to that of dry gin. [4] It is especially popular in Slovakia [ 4 ] and the Czech Republic . Today's commercially produced borovička typically contains about 40% [ 2 ] alcohol by volume or 80 proof , but can reach as high as 50 to 70% alcohol content.
Oghi (sometimes oghee, Armenian: օղի òġi; colloquially aragh) is an Armenian spirit distilled from fruits or berries. It is widely produced as moonshine from home-grown garden fruits all across Armenia, where it is served as a popular welcome drink to guests and is routinely drunk during meals. [1]
Some modern commercial brands use fermented and clarified juices blended with sugar syrup and drinking water. Instead of juice, fruit extracts may be used with the addition of aromatic essences, organic food acids, sugars, dyes, and drinking water. [3] [4] [5] [2] Mors is sometimes mixed with vodka to make an alcoholic cocktail.
White Claw’s Vodka + Soda clocks in at 100 calories per can, while Truly’s Vodka Soda is 110 calories. Both brands contain two grams of sugar. As for alcohol content?
This is a list of vodka brands. Vodka is a distilled beverage composed primarily of water and ethanol, sometimes with traces of impurities and flavorings. Vodka is made by the distillation of fermented substances such as grains, potatoes, or sometimes fruits or sugar. The classic preparation is performed using grain or potatoes.
The original recipe from the Khlibnyi Dar brand comes in 1.75, 1, 0.7, 0.5, 0.37, 0.2 and 0.1 litre bottles, [6] though this varies with each flavour. All types of this horilka are pure vodka made from cereal grains, but some come with small additions or differences in production that change the taste slightly.
[1] [2] Vodka is composed mainly of water and ethanol but sometimes with traces of impurities and flavourings. [3] Traditionally, it is made by distilling liquid from fermented cereal grains and potatoes since the latter was introduced in Europe in the 18th century. Some modern brands use maize, sugar cane, fruit, honey, and maple sap as the base.
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