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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Looking back to look forward

Wine is a liquid time capsule. Drinking older vintages not only recalls the weather conditions and winemaking styles of the past, it encourages us to reflect upon our own histories. Such reminiscence often inclines towards romanticised nostalgia. Especially after the second bottle. But looking back is a great way of learning about the future.

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