Tip 1: What kind of alcoholic drinks are stronger than 40 degrees
Tip 1: What kind of alcoholic drinks are stronger than 40 degrees
In the world there is a large number of alcoholic beverages. Maximalists choose alcohol stronger than 40 degrees. What range of this category can they offer?
The variety of alcohol exceeds the demandconsumers. Different types and strength of vodka are available on all continents. If in other countries people are accustomed to drinking alcohol in the form of cocktails, then in Russia strong alcohol is drunk in kind.
Russian alcohol
On the Russian counters you can find severaldomestic vodka, fortress more than 40 degrees. A distinctive feature of the main drink they do not possess. Another, truly Russian drink is moonshine. He was made in Russia often in houses, by handicraft. Each landlady has its own special recipe. This drink can reach a strength of 90 degrees. Fortress moonshine depends on the number of distillers. Prepare moonshine by fermenting various products, and further purification from foreign impurities and water.Alcohol of other countries
"Jin" or "juniper vodka" was for the first timemade in the Netherlands. It has a dry taste, so it is used for making various cocktails. The fortress of this drink varies from 45 to 55 degrees. "Aquavit" - this drink was created in Norway and Sweden, which is prepared on alcohol and potato processing. The taste of this drink is dill. The fortress reaches 50 degrees. "Absinthe" is an extract from wormwood, it can be from 75 to 86 degrees. With absinthe associated a lot of different rituals, there are clubs of fans of absinthe. It is used for making cocktails, "Tequila" too, in some sort of moonshine, only from Mexico. Tequila is prepared from the core of the blue agave, the fortress is up to 43 degrees. "42 Below" is the southernmost vodka in the world, it contains 42 degrees of alcohol. The most unusual vodka is made in France from blackberries and hibiscus flowers. "Uzo" is aniseed Greek vodka, more precisely, brandy with anise extract. Usually has a strength of up to 50 degrees. "Whiskey" - in translation from Scottish means "living water". Scotch whiskey has the name "Scotch". It, in turn, is also subdivided into 3 names. Alcoholic drink tutovku made not somewhere beyond the oceans, and next door - in Transcaucasia. First they cook, with all the famous bouquet, but only with the addition of black and white berries - mulberry, so the name is tuta. And the strength of this drink is not less than 75 degrees. Doctors do not recommend to consume in large quantities and on a permanent basis alcohol that has a strength of more than 40 degrees. It has been scientifically proven that the human liver can cope with the strength of the drink to 40 degrees. If these indicators are exceeded, the liver does not cope with the processing of poisons and begins to degenerate. Cells of the liver die and can no longer cope with the task.Tip 2: The strongest alcoholic beverages
Among traditional drinks of different countries, you canmeet not only relatively low-alcohol beer and wine, but also beverages containing at least 40% alcohol. Each of these strong drinks differs not only in degree, but also in specific taste, rules of use and serving.
Kokoroko
The strongest liquor in the worldis produced in Bolivia. Its name is kokoroko, and the percentage of alcohol content reaches 96. This drink is made from sugar cane, often at home. Kokoroko is rarely drunk undiluted. The most popular way of drinking this drink is diluting it with cold tea in proportion to taste. Sometimes a cocktail is added a few drops of lemon juice. Drink Everclear is close to kokoroko both on the content of alcohol, and to taste. The difference is in the way of cooking - Everclear is made from wheat grains, like vodka. This type of alcohol is produced only in industrial conditions, since otherwise it is not possible to achieve a sufficiently high degree of purification. Everclear also actively makes cocktails.Whiskey
All kinds of whiskey refer to strong alcoholic beveragesdrinks. However, there are varieties that contain significantly more alcohol than others. An example is the whiskey Bruichladdich, which is produced on one of the islands near Scotland. This whiskey contains more than 91% alcohol. The recipe for this whiskey was coined in the 17th century, but the drink is still popular. He is drunk undiluted, whether in the form of various cocktails.Although most beers are in low-alcohol beverages, there is also a special fortified beer, reaching 50 percent of the alcohol content.
Absinthe
Absinthe is one of the most famous strongalcoholic beverages. It is prepared on the basis of an extract of wormwood and a number of other aromatic herbs - anise, fennel, chamomile and others. Absinthe appeared in the 18th century in Switzerland. The reputation of this drink was very ambiguous because of the high content of substances, similar to the drugs. At the beginning of the 20th century, a campaign was launched in Europe and the USA to ban absinthe, which was implemented in many countries - in France, Switzerland, the Netherlands and the USA, this beverage was outlawed. In the nineties, however, absinthe was rehabilitated. Its production and sale again became legal, but subject to control of the content of wormwood extract in its composition. Modern absinthe does not cause specific dependence and hallucinations, which were typical for those who used absinthe in the XIX century.A number of specialists explain the ban of absinthe not only its potential health hazard, but also the influence of competitors - wine producers.There are many varieties of absinthe. The most popular has a natural green color. Also there is a red modification of absinthe with pomegranate juice. Less popular is the variant of absinthe, cooked on extracts from roots, rather than leaves and flowers of plants. The amount of alcohol in absinthe differs depending on the country of origin. French absinthe rarely reaches 65 degrees, while Swiss varieties can reach up to 75 percent or more of the alcohol content. Abscess is almost never used undiluted. By tradition, it is served with a special spoon, into which it is necessary to put sugar. Water is poured into absinthe, passing through a kind of sugar filter. When diluted, absinthe becomes cloudy. Absinthe can also be a component of cocktails.
