Land & Werken: Spirits and Liqueurs

Get Land & Werken: Spirits and Liqueurs

Spirits and liqueurs



Burn, prepare, give away



Alcohol has been around for a long time: from the Germanic tribes to Egyptian beer, to wine and cider in the Middle Ages. Since then, people have also tried to concentrate alcohol and consume it as brandy. With the development of stills, a culture of brandy distillation developed in the Middle Ages: alcohol could be concentrated by 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 want to help preserve this culture and cultivate distilling and preparing spirits as a satisfying and sustainable hobby.



After a brief history of schnapps distillation, outdoor and self-service professional Carsten Bothe explains in a practical way the use of stills, imparts basic knowledge for alcohol production, explains safety aspects and the current legal situation for self-produced alcohol. Numerous recipes round off this in-depth guide:



- Applesauce

- Plum puree

- Pear puree

- Sugar mash using the example of moonshine



- Attached brandy

- Gentian brandy

- Fig vodka

- Apple pie liqueur

- Sloe brandy sloe gin



- Liqueurs

- East Prussian bear trap

- Blackcurrant liqueur

- Sloe 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

- Fire bowl

- Rum butter

- Hudson Bay Rum

- Heading

-Storm trapper



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



Conclusion: A comprehensive and successful guide on the subject 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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