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.




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