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Spirits
Order classic and exceptional spirits in the Globus online shop
The differences in spirits, depending on the raw material used as the basis for distillation, could not be greater. We have put together a nice, wide range for you with whisky, gin, rum, vodka, grappa, fruit brandies, grape brandies, cognac, tequila, liqueur and various other high-proof spirits, which leaves almost nothing to be desired..
Production of spirits
Most brandies use grapes, cereals, potatoes or other grapes as the starting material. The result is a mash or a sugary solution, also known as base wine, which contains between 5 and 15 per cent alcohol and is later fermented. Alternatively, the raw material for the spirits can be obtained through maceration. This involves soaking berries and fruit in alcohol. This substance is then distilled using a pot still or column still. Distillation is carried out once or several times, depending on the spirit to be produced. Single to triple distillation is typical. Distillation is also known as distilling. Depending on the spirit, it may then be matured in oak barrels, which gives the spirit a light golden yellow to mahogany colour. Barrels in which sherry or port was previously stored are often used for whisky in particular. Ageing in such wood intensifies the colour and changes the taste. Aromatic plant parts are added to certain spirits during the distillation process. After distillation, the alcohol content is reduced so that the spirit reaches drinking strength. This is achieved by adding water.
Brandy is produced by making a wine and then fermenting it further. The difference to spirit lies in the production process. In spirit, fruit is suspended in a net over the alcohol, whereby the alcohol rises through the net and the fruit and thus takes on the flavour.
Spirits as an accompaniment to food
A fine bottle of a high-quality spirit is an ideal gift to take away. If you are invited, it can then be paired with the meal, as high-proof spirits are surprisingly not only suitable as an aperitif or digestif. A whisky with balanced flavours harmonises wonderfully with the intense taste of beef. As spirits often have a complex aroma, they are ideal for creating special flavour experiences. Most spirits pair surprisingly well with food. Food pairing with meat, fish, seafood, desserts and cheese is no problem, the possibilities seem endless. Of course, every such combination is also a matter of taste, which leads to numerous discussions, especially when combining whisky and chocolate. You can't go wrong with a Scotch whisky and dark chocolate. Gin is recommended in many restaurants with smoked meat and fish. But gin even creates an exciting harmony with sweet dishes and desserts such as ice cream and fruit. Rum, for example, can be served in the classic way with cheese or desserts.
How spirits are drunk
Depending on the character of the spirit, it is drunk neat and slightly chilled. This applies to most spirits. Spirits with a higher alcohol content can present their flavours even better with a few drops of water. But too much water has exactly the opposite effect. By adding ice cubes, the whisky is quickly watered down and the aromatic complexity is lost. If cooling is required, whisky stones offer an interesting option. Vodka is a different story, however, as it has a particularly pure, clear style and is therefore best served ice cold. Tequila in particular is widely consumed in combination with salt and lemon. Nevertheless, we recommend that you drink the premium tequila you find at Globus neat.
Description of spirits
The first thing you notice is the colour, which can range from colourless to brown tones to any colour imaginable. The colour can appear pale or intense. By adding water, the colour of rare specialities such as absinthe or pastis can change even further. The brandies come in different degrees of sweetness and complexity. The flavour components can be fruity, floral, spicy or herbal and contain other aromas from the oak barrel. Typical flavours include dried fruits, tropical fruits and herbs.







