Pane e Vino Ristorante

$6.50

Vodka is much more interesting than it might appear to the casual observer. Scrape beneath the surface and you'll find a spirit with a rich and diverse history, made from a variety of raw materials, each of which affect the finished product's final taste, and sometimes flavored with a quite bewildering array of different fruits, herbs and spices from every corner of the globe

There is no other distilled spirit known to man that has enjoyed the fame and infamy of the ol'devil rum, A by product of sugar production, rum helped keep the British Navy afloat, inspired pirating on the high seas and was a major inspiration for the American Revolution

Taken at its most basic, it's just a spirit that's flavored with juniper. But behind that simple façade lies one of the world's most complex and best-loved spirits, with a history that spans hundreds of years and reached back to the dawn of distillation

The Flavor profile of tequila is impacted by the region where the agave is grown in the highlands or the lowlands. Due to differences in elevation and weather, the agave plants grown in each area create different tasting tequilas. Highland agave plants are bigger and richer with a longer growing cycle, making the tequila sweeter and fruitier with floral hints. Lowland agaves have a shorter growing cycle and give tequila an earthy and herbaceous flavor and are often spicier

Distilled from grapes. It has many incomparable qualities: fruitiness, subtlety of bouquet, intensity, warmth and above all the complexity of the many thousands of styles and flavors from a single grape variety

American Bourbon is distilled once, then aged in fresh charred oak barrels. Bourbons impart a raw, sweet corn flavor due to the fact that bourbon is made with at least 51% corn. Small batch bourbons are made in limited quantities, aged six to nine years, and are characteristic of pro prohibition whiskey, with strong, rich flavors, heat and aroma

Most Canadian whiskies are blended multi-grain liquors containing a large percentage of corn spirits, and are typically lighter and smoother than other whisky styles. Several hundred years ago, when Canadian distillers began adding small amounts of highly-flavourful rye grain to their mashes people began demanding this new rye-flavoured whisky, referring to it simply as "rye". Today, as for the past two centuries, the terms "rye whiskey" and "Canadian whisky" are used interchangeably in Canada and (as defined in Canadian law) refer to exactly the same product, which generally is made with only a small amount of rye grain

Irish whiskey was once the most popular spirit in the world, though a long period of decline from the late 19th century onwards greatly damaged the industry. Irish whiskey has seen a great resurgence in popularity since the late twentieth century, and has been the fastest growing spirit in the world every year since 1990. The current growth rate is at roughly 20% per annum, prompting the construction and expansion of a number of distilleries

Roughly nine out of ten bottles of Scotch sold around the world are blends. A mix of grain and single malt whiskies. These products are the lifeblood of the industry and the liquid expression of an art form that borders on alchemy: combining myriad components to create one harmonious and consistent whole

Single malts are noted in general for their elegance and complexity, sometimes with a refined smokiness but more often a fruitiness ranging from ripe pears and sultanas

This Portuguese fortified wine became very popular in England in the early 1700's while war with france deprived English wine drinkers of french wine

Brandy is a spirit produced by distilling wine. Brandy generally contains 35–60% alcohol (70–120 US proof) and is typically taken as an after dinner drink. Some brandies are aged in wooden casks. some are colored with caramel coloring to imitate the effect of aging, and some brandies are produced using a combination of both aging and coloring

Distilled from leftover grape skins, invented by Italian farmers to get through the cold winter months. It was good at warming you up. For generations, Italians enjoyed it after meals and even added a little to their morning espresso

Italian herb and root-based liquors that are commonly drunk as an after-dinner digestivo typically produced by macerating herbs, roots, flowers, bark, and/or citrus peels in alcohol. Many were developed in monasteries and prized for their medicinal qualities. They can vary from light amber, sweet and aromatic with only a trace of bitterness to inky dark and almost syrupy with a potent kick of bitterness. Many commercial bottlers trace their recipe or production to the 19th century. Most are made from secret recipes handed down for generations and include dozens if not hundreds of botanicals and spices collected from all over the world