Cognac, anyone?

Arik said:
I'm just impressed that you know Slivovitz! Not saying your dumb or anything just that most people don't know of it


I also like fermented cabbage but that's a whole other (stinky) topic!
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I think that I first tasted Slivovitz in Hungary. Possibly the Czech Republic.If I remember correctly it is made from plums? Anyway, I have brought a few bottles back for friends of mine who had come here from Eastern Europe, who had a yearning for it. I seem to remember that they described it as "plum brandy". Of course I kept a bottle for my own bar.

Another "brandy" that I have brought from Europe is the Greek favorite: Metaxa. It is rated in "stars" if I remember correctly, with 7 being the best?? I have a couple of bottles left, but it has sort of a different flavor which is distinctly non-brandy like, sort of like honey if I remember.

Edit: apologies to the OP, he was starting a thread on Cognac, not brandy in general.

Best Regards, Les
 
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les.b said:
I think that I first tasted Slivovitz in Hungary. Possibly the Czech Republic.If I remember correctly it is made from plums? Anyway, I have brought a few bottles back for friends of mine who had come here from Eastern Europe, who had a yearning for it. I seem to remember that they described it as "plum brandy". Of course I kept a bottle for my own bar.

Another "brandy" that I have brought from Europe is the Greek favorite: Metaxa. It is rated in "stars" if I remember correctly, with 7 being the best?? I have a couple of bottles left, but it has sort of a different flavor which is distinctly non-brandy like, sort of like honey if I remember.

Best Regards, Les
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You're correct it is plum brandy. Slivo is plum in Eastern European languages

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No one mentioned schnapps. Bill Mauldin depicted bottles of it in the hands of German soldiers in WWII cartoons.

I'd have to look it up, but think it's distilled from grapes. ??

Never seen it, but never looked.
 
Texas Star said:
No one mentioned schnapps. Bill Mauldin depicted bottles of it in the hands of German soldiers in WWII cartoons.

I'd have to look it up, but think it's distilled from grapes. ??
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Schnapps in the US is usually neutral spirit (vodka), distilled from grains, mostly corn and wheat, but anything else that can be had cheaply on the commodity markets works too. It is then usually flavored with fruit extracts or other flavors like peppermint.

It's a misspelling of the original German word Schnaps, which simply means any simple hard liquor not specifically defined. If you ask for a Schnaps in a German pub, you usually get a clear unaged wheat spirit at 32%ABV ("Korn") or 38%ABV ("Doppelkorn"). But other types like Jägermeister (bleh!) also fall under the term.
 
Texas Star said:
No one mentioned schnapps. Bill Mauldin depicted bottles of it in the hands of German soldiers in WWII cartoons.

I'd have to look it up, but think it's distilled from grapes. ??

Never seen it, but never looked.
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Texas, you may be thinking of "grappa", which is made, or at least originally was made from all the pressings left over when making wine: the skins, pulp, seeds, etc., were fermented and then distilled into a sort of fruit brandy. There is quite a cult niche market for various grappas. One of my Italian friends has brought me several varieties when coming from Italy. I'm afraid that I am still developing a taste for it.

Best Regards, Les
 
I'm not a drinker, but my father-in-law is really into Cardenal Mendoza brandy. I read that they make about 800 bottles/year. It is quite difficult to find - at least around here it is.

My inexpert opinion after trying it - not bad, but then I have nothing to really compare it to. I'm a diet Coke and iced tea kinda guy.
 
Arik said:
If you've had Brandy youve had Cognac.
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It would be a whole lot more correct to say "if you've had cognac, you've had brandy", as all Cognac is brandy, but not all brandy is Cognac.
I used to drink a lot of Martell Liquer Cognac years ago. A favorite non-cognac brandy is the Spanish Carlos 1 produced in Spain by Pedro Domecq. I like it a lot. Having asthma as well I concur it's not a wise spirit choice. Not sure why that is. Any sulfites produced by the base wine shouldn't survive the distillation process, and sulfites are often blamed for asthma. Must be some other congener.
An excellent inexpensive brandy for beginners is Presidente, produced by the Mexican arm of the house of Domecq. We tend to think of Tequila as the hard liquour of Mexico, but far more brandy is consumed in-country than Tequila.
 
I've had brandy. I have 2 gallons of Pear Brandy. My #3 Daughters Father n law gets pears by the pickup load. After it is processed he puts it in a freezer. He keeps pouring the alcohol off the frozen water.

It is very good, one can drink it over ice or straight if you don't mind a few hairs popping up on your chest as you sip.

Caveat emptor; let the buyer beware, with his pear Brandy the drinker must be aware. It is for sipping after a meal. I've heard some who drank too much crawl around on all 4's howling at the moon and do not remember it the next day.

He gave me a small glass of it, asked if I wanted another. Sure do, this is very good. Have you ever watched the firehouse doors fly open and vehicles come charging out with lights and sirens on? Something in my brain did the same thing. Pulled me over and said , sip the rest of this slowly, DO NOT GET A THIRD SERVING!!!!

But it is an excellent after dinner drink in moderation.

Who would have thought a Bartlett Pear could dress up so nice.
 
Ah, memories!!

In the late 1950's the US government sent me to France - where I discovered Cognac (it is an acquired taste!).

I continued to imbibe (never did drink much) good cognac's until the mid 1970's when I discovered a good scotch on the rocks!!

That was my drink of choice until my medical adviser suggested I stop all alcohol intake!!! Broke my heart but I did!

Not sure if I'm living longer or it just seems that way!!!:)
 
les.b said:
Texas, you may be thinking of "grappa", which is made, or at least originally was made from all the pressings left over when making wine: the skins, pulp, seeds, etc., were fermented and then distilled into a sort of fruit brandy. There is quite a cult niche market for various grappas. One of my Italian friends has brought me several varieties when coming from Italy. I'm afraid that I am still developing a taste for it.

Best Regards, Les
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Nope. Those bottles said, schnapps. Look for Mauldin's Willie and Joe war cartoon books.
 
That'll do...

ditrina said:
Martells Cordon Bleu please:D

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Texas Star said:
Nope. Those bottles said, schnapps. Look for Mauldin's Willie and Joe war cartoon books.
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Texas:

I agree about the Willie and Joe cartoons. I have two of Mauldin's books at home, and was a big fan of his work while growing up. I have often admired his skill as a cartoonist and artist, particularly working under difficult circumstances in combat areas during WWII. I'm sure that you are correct about the labels on the bottles in the cartoons.

What I meant was that grappa rather than schnapps is most usually associated with being made from grapes: the pulp, skins, and pressings.

As Absalom noted above:

Schnapps in the US is usually neutral spirit (vodka), distilled from grains, mostly corn and wheat, but anything else that can be had cheaply on the commodity markets works too. It is then usually flavored with fruit extracts

It's a misspelling of the original German word Schnaps, which simply means any simple hard liquor not specifically defined. If you ask for a Schnaps in a German pub, you usually get a clear unaged wheat spirit at 32%ABV ("Korn") or 38%ABV ("Doppelkorn"). But other types like Jägermeister (bleh!) also fall under the term.
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Sorry for the misunderstanding.

Best Regards, Les
 
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I don't drink Cognac all that often, I'm more a Scotch whisky guy. When it comes to brandies I drink way more Calvados than Cognac.

I do keep a bottle of Cognac in the cabinet that might get cracked open on a cool crisp Fall evening. That bottle last for months.

For years Hine Antique XO was what you would find but either my palate changed or it slipped in quality. Either way I found a few I prefer these days.

Lately the Cognac in the cabinet is either Delamain Pale & Dry or Courvoisier 12 which is better value. Both are very fruity. They do pair well with a good cigar but maybe not as well as a good Calvados or whisky.
 
Bill Bates said:
I don't drink Cognac all that often, I'm more a Scotch whisky guy. When it comes to brandies I drink way more Calvados than Cognac.

I do keep a bottle of Cognac in the cabinet that might get cracked open on a cool crisp Fall evening. That bottle last for months.

For years Hine Antique XO was what you would find but either my palate changed or it slipped in quality. Either way I found a few I prefer these days.

Lately the Cognac in the cabinet is either Delamain Pale & Dry or Courvoisier 12 which is better value. Both are very fruity. They do pair well with a good cigar but maybe not as well as a good Calvados or whisky.
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Bill, you're very perceptive. As I said in my thread opener, the quality of Hine "Antique" dropped off the table when they began to label it XO. Not unknown, cognacs can change within the same designation/grade. I was introduced to Hine when I bought a bottle of their "Rare and Delicate" which is an upscale VSOP. I found it delightful 15-20 years ago, but perhaps it has also been diminished like the "Antique."

I recently discovered Remy-Martin VSOP which has been informally called the gold standard for the VSOP grade. I cannot argue with that opinion; it is very smooth. Nice talking and good shooting!

Kaaskop49
Shield #5103
 
les.b said:
Texas, you may be thinking of "grappa", which is made, or at least originally was made from all the pressings left over when making wine: the skins, pulp, seeds, etc., were fermented and then distilled into a sort of fruit brandy. There is quite a cult niche market for various grappas. One of my Italian friends has brought me several varieties when coming from Italy. I'm afraid that I am still developing a taste for it.

Best Regards, Les
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I have found, after living in Italy, if you can't find any Grappa, you can substitute Kerosene. :D
 
Texas Star said:
No one mentioned schnapps. Bill Mauldin depicted bottles of it in the hands of German soldiers in WWII cartoons.

I'd have to look it up, but think it's distilled from grapes. ??

Never seen it, but never looked.
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Cinnamon Schnapps for me. I last had a bottle on Dec 9th 1999. My brother got married and it didnt last long.:D
 
I've had Schnapps, with the Army base over the ridge all the liquor stores carried it for dependent wives....

Looked it up, Schnapps, English spelling of the german word, schnaps, in German it means swallow. So no checking the aroma, no letting it slowly glide across your palette, just put the burning stuff in and swallow......

OK, Kaaskop49 and some of you others in the know have piqued my interest, gonna stop by the corner package store and get a little bottle.
 
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