Cyprus brandy
Cyprus brandyis a variety ofbrandymade on theMediterraneanisland ofCyprus.
History
[edit]The production ofbrandyonCyprusbegan in 1871[1]by ETKO (the oldest surviving distiller on the island) following their importation of apot stillfromCognacin 1868. Data coming from the English explorerSamuel Bakerrevealed that in 1875 the volume of "native brandy" produced in theLimassol Districtalone amounted to 467,711okes.[2]
Distinguishing characteristics
[edit]Cypriot brandy is popular among locals and dozens of companies (mostly in the Limassol district) currently distill it. It differs from other European varieties in that its alcohol concentration is 32%,[3]although there are some that are stronger, such as Keo Five Kings at 40%.[4]Most varieties have a distinctly sweet aftertaste.[5]
Production method
[edit]Cyprus brandy is typically produced by double distillation ofxynisteri-based white wines with aging in oak barrels.[6]
Use in mixed drinks
[edit]Cypriot brandy forms the base for theBrandy Sourcocktail,in addition to locally produced lemon cordial, that has been cited as the national drink of Cyprus.[7][8]
References
[edit]- ^"New blood and a renewed vision".Cyprus Mail.28 September 2003. Archived fromthe originalon 4 July 2019.Retrieved23 July2014.
- ^Samuel White Baker (October 2005).Cyprus As I Saw It in 1879.Paperbackshop.ISBN1-84637-912-1.Archived fromthe originalon 2007-09-28.Retrieved2007-01-25.
- ^"Brandy producers up in arms over EU directive".Cyprus Mail.27 June 2001. Archived fromthe originalon 4 July 2019.Retrieved23 July2014.
- ^"Keo Five Kings".KEO. Archived fromthe originalon 27 December 2014.Retrieved23 July2014.
- ^"A Survey of Brandy Producing Countries".Foodreference.Retrieved2007-10-24.
- ^Product description - Keo brandyArchived2007-03-02 at theWayback Machine
- ^"Invented for a King, This Brandy Sour Is Royalty in a Glass".Wine Enthusiast.2022-11-24.Retrieved2023-04-23.
- ^"Cyprus Travel Information".lonelyplanet.Retrieved2007-10-24.
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