Land & Werken: Spirits and Liqueurs

Get Land & Werken: Spirits and Liqueurs

Spirits and liqueurs

Burn, prepare, give away

Alcohol has been present in humanity for a long time: from the Germanic tribes to Egyptian beer, to the wine and cider of the Middle Ages. Since then, people have also attempted to concentrate alcohol and consume it as brandy. With the development of stills, a culture of spirit distillation developed in the Middle Ages: alcohol could be concentrated through distillation, and summer fruits could be preserved with this alcohol as brandy for the winter.

With this guide to distilling and preparing spirits and liqueurs, we aim to help preserve this culture and cultivate distilling and preparing spirits as a satisfying and sustainable hobby.

After a brief history of spirit distillation, Carsten Bothe, an outdoor and self-service professional, explains in a practical way the use of stills, provides basic knowledge of alcohol production, explains safety aspects, and explains the current legal situation regarding home-produced alcohol. Numerous recipes complete this comprehensive guide:

- Applesauce

- Plum puree

- Pear puree

- Sugar mash using the example of moonshine

- Attached brandy

- Gentian brandy

- Fig vodka

- Apple pie liqueur

- Sloe gin schnapps

- Liquors

- East Prussian bear trap

- Blackcurrant liqueur

- Blackthorn liqueur

- Dandelion flower liqueur

- Redcurrant liqueur

- Elderflower liqueur

- Blackberry liqueur

- Wild garlic liqueur

- Fir needle liqueur

- Lightning liquor

- Russian caramel liqueur

- Egg liqueur

- Nutella liqueur

- Baked apple liqueur

- Beer liquor

- Refine clear spirits

- Whiskey

- Geneva

- Specialties

- Firebowl

- Rum butter

- Hudson Bay Rum

- Heading

- Schuntertrapper

The spirits and liqueurs guide also contains many tips and tricks for storing spirits, which bottles are suitable for gifting or selling, and the best way to apply homemade labels.

Conclusion: A complete and successful guide on the topic of spirits and liqueurs with fantastic recipes and valuable tips for the preparation process.

128 Pages, softcover, 183 x 225 mm, isbn 978-3-95843-579-7

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