What makes a certain drink a digestif?

21 September, 2007

Post-meal tipples are generally sweeter and higher in alcohol than the average aperitif and most are served at room temperature.

Cognac,

brandy and Armagnac are well-known digestifs

and Calvados, the famous apple brandy, is generally considered to be the ultimate palate cleanser, according to drinks entertainment website thatsthespirit.com.

Eaux-de-vie - dry brandies made of fruits

such as pear, cherry and raspberry - have traditionally fallen into the digestif category, along with malt whisky and fortified wines like vintage

port and barrel-aged

tawny. Some liqueurs, like the herbal Benedictine or the Scotch-based Glayva, are classic digestifs, along with

grappa, the

Italian digestif made of grape skins and seeds.




Bookmark this


Site Search

COMMENT

Talking terroir

When Bordeaux was in fashion, it seemed almost logical that we should fetishise winemakers. Here were people responsible for brilliant acts of blending, across large estates and multiple grape varieties, including superstars such as cabernet sauvignon and merlot. These days, fashion has moved on and pinot noir is ascendant. As a result, the star of the winemaker has fallen and we find ourselves following a new star in the sky: terroir.

Click for more »
Upcoming events

Polls

Is blended Scotch overshadowed by single malt in retailers?

  • Yes
  • No
  • Don't know

Facebook

Twitter