Cognac / Armagnac / Brandy
Fruit Brandy and Calvados
Gin / Jenever
Kümmel is an extremely digestible spirit that gets its name from the German word for caraway, the spice that is used to flavour it. Kümmel is currently experiencing a Renaissance in bars.
Traces of the aromatic umbelliferous plant caraway have been found in north Germany near concentrations of prehistoric pile dwellings, as well as along the edges of old trading routes. This proves one thing for certain, namely that the digestive effect of caraway has been known in north Germany for more than 3000 years. And no wonder, because natural caraway contains over three percent essential oils and newer hybrids contain over seven percent.
Caraway grows wild in almost every territory between the Urals and the Atlantic coast. However, high-quality caraway is more likely to be found in a cool climate and in poor soils. On Germany’s North Sea coast for example, „carum carvi“ grows at maximum intensity while being blown by the salty sea wind.
Traditionally, gourmets in other territories add the helpful caraway directly to their cooking, and the people of Hamburg have always valued caraway in cabbage dishes and in many other dishes that are dominated by a sweet flavour. With that in mind, it was clear that one day a resourceful distiller would hit upon the idea of selecting north German caraway as the basic ingredient to make a spirit.
For some it’s an essential kitchen herb, while for others it’s already the speciality in its own right: Caraway. Because an extremely digestible spirit can be made from this white-flowering umbelliferous plant that grows wild in local meadows.
Port / Sherry
Rum / rhum
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