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Licores/spirits

OK we established that Colombia can't produced good wines because of so many factors,
what about a liquor or spirit.. Mexico have Tequila, France Pernod cognac... Scotland whiskey also the Irish... Russia the vodka, Denmark Gammel Dansk

why can't we produced a well know spirit or liquor? because Aguardiente is not a nice spirit and is not famous as the other drinks.

By kat1 (Moderator) on May 27, 2008, 14:43 in Friendly Talkzone.

kat1 (Moderator) says on May 27, 2008, 14:43:

bmp

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ColombianoGringo says on May 27, 2008, 14:44:

I like Aguardiente Azul. It doesn't taste like it's dissolving my digestive tract like other Aguardientes.

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kat1 (Moderator) says on May 27, 2008, 14:49:

yes, but aguardients won't do well internationally, like Tequila... most of the people i have asked about aguardiente they don't like it,

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Man Tequila says on May 27, 2008, 15:16:

If people settle for (and are happy with) aguardiente as a delicious national drink, they aren't likely to invent chanpagne.

Colombia has so many unique fruits and great juice bars that it is hard to imagine this couldn't be put to alcoholic benefit. Even a spirit that tasted like Postobon.

Aunque no me creas/ si me lo propongo/ lograre olvidarte/ porque a fin de cuentas/ no soy tan cobarde./ Y termino todo una de estas tardes/ no sera dificil buscar algún sitio donde refugiarme/ donde nunca mas vuelvas a encontrarme. (Polo Montañez)

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Pappassito says on May 27, 2008, 15:18:

No doubt.. Medellin is the only place I have ever had a margarita tamarindo.. Delicious!

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ColombianoGringo says on May 27, 2008, 15:39:

That's probably because most people have tasted that horrible Cristal garbage. Next time you're in Colombia, pick up a bottle (or box ha ha) of Aguardiente Azul. I used to hate aguardiente until an uncle made me try it at a party. It is actually pretty good and smooth.

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jonas says on May 27, 2008, 15:41:

Aguardiente Llanero, the only one with a little bang to it.

Simon Presidente!

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ColombianoGringo says on May 27, 2008, 15:46:

Never tried that one. What does "bang" mean?

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jonas says on May 27, 2008, 16:05:

meaning it´s got a higher alcohol content than other aguardientes. Also tastes nice.

Simon Presidente!

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aNdReSk says on May 27, 2008, 16:13:

hey do they sell Moonshine here? :D

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panthdave says on May 27, 2008, 16:25:

I tried Onyx this weekend a different guardo..not bad...but I would have to say Colombia for cocktails or liquor..is horrible....Very difficult to find a place that makes a good cocktail or experienced bartenders...on top that the selection of liquors in Colombia is horrible too..I make my own mixed and tropical drinks and bring in my own liquor..I also noticed mixers everywhere are very expensive in Carrefour or Exito.

panthdave Miami

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Bill Turley says on May 27, 2008, 16:42:

Colombia does produce a fine liquor it is called RUM. Many Departments produce their own version. Ron Boyaca, Ron Viejo de Caldas for a couple of examples. I am surprised none mentioned it above.

Mr. Bill Somondoco

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jonas says on May 27, 2008, 16:46:

Show me one Colombian Rum that is able to compete internationally. Simon?

Simon Presidente!

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Lcacique says on May 27, 2008, 16:49:

CG: Are you talking about Nectar Azul?

Greece already has the market for anise-flavored liqour (Ouzo).

Personally, I do not mind Aguardiente, but it is obvious that it will never gain a huge market. Many people hate the flavor of anise and aguardiente is not very versatile. Brazil has an apple-based aguardiente that's not bad. In addition, Cachaça, Brazil's brandy or rum depending on who you talk to, at least can be utilized in mixed drinks if one is not in the mood for straight shots.

But as another person already pointed out, why not produce an aguardiente with one of the many tropical fruits in Colombia instead of anise? Clearly, most Colombians love their traditional aguardiente but there might be a market for such a drink.

Hoy se nota en la floresta un ambiente de alegría. ¡Y el rumor de ranchería es mas dulce y sabe a fiesta!

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Robert Jorge says on May 27, 2008, 17:17:

The aguardiente Llanero that I drank had the same alcohol content as all the others. There are a few versions of Nectar that are weaker. But Cristal, Llanero, Antioqueno, Blanco de valle, and regular Nectar are all 29 to 30 percent alcohol (60 proof).

BEWARE of gold diggers.

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curramberochris says on May 27, 2008, 18:19:

Guaro is too similar to Ouzo and Sambuca to be internationally successful. Can it be made with other products to create different flavours?? The Brazilian white rum stuff is a lot nicer and mixes better in my opinion.

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slguy says on May 27, 2008, 20:53:

lcacique - just as a point of interest, Cachaça is almost exactly a rum, but the solids typically included (from the cana) in rum, are filtered out of Cachaça prior to distilling. this according to a distiller who was my neghbor when i lived in brasil.

Before you throw me out, make sure I pay my bar tab

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adrimm says on May 27, 2008, 22:12:

Sabajon? That's liquerish..

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ColombianoGringo says on May 27, 2008, 22:30:

LC, Yep. That is the name. I forgot the Nectar part.

As far as Colombian rum goes, I've only tried Ron Viejo de Caldas and that stuff was nasty. I had it in a Cuba Libre and it tasted so awful that I didn't finish my drink. I like rum, but not that horrible stuff.

I agree that some fruit based liquors would be a nice change. It might be something that would sell well abroad.

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Corey3368 says on May 27, 2008, 23:13:

I really love Ron Viejo de Caldas. It is tops in my opinion of rums I have tasted

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Lcacique says on May 27, 2008, 23:28:

CG: I'm sorry you tried Ron Viejo w/ Coca Cola (Someone should have warned you)...I can imagine that it would have tasted like crap. The only way I can drink it is on the rocks. Whenever my friends dislike one of the other aguardientes I always make them try Nectar Azul and they often enjoy it.

slguy: Am I right in thinking that Cachaça isn't normally aged in wood barrels either?

Hoy se nota en la floresta un ambiente de alegría. ¡Y el rumor de ranchería es mas dulce y sabe a fiesta!

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OneHappyBoy says on May 27, 2008, 23:51:

There HAS To be something internationally marketable for alcohol in Colomba!!! Colombia can grow just about ANYTHING! maybe Coca beer? Hemp wine?.. All kidding aside, there are more fruit varieties in Colombia, than on Burbon Street, in New Orleans, during Carnival!! There has to be something delicious that ferments or distills well that would have international appeal?

a random thought, how would a USA style hand crafted brewery/ pub go over in, say, Bogota? Are there any bars of pubs that ferment their own beer?

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MitchAlvarez says on May 27, 2008, 23:54:

ill stick withe my antioqueño. No lo cambia por nada.

"Ingrid callate la jeta!! Stay in France"

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Monpirri says on May 28, 2008, 03:46:

Right on mark Jack_jason because many 'colombians' love to advertise products from other countries over Colombian products.

Annette Taddeo for US Congress 2008

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kat1 (Moderator) says on May 28, 2008, 03:48:

i know we have good coffee why can we do a good coffee liquor that we can marketed worldwide, something similar to Port for example.

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Monpirri says on May 28, 2008, 03:57:

Coffee? Maybe they are not interested in marketing coffee liquors. I dunno maybe they do want the worldwide coffee customers to convert to alcoholics.
The same question applies to Colombian food. More advertising is needed in this department.

Annette Taddeo for US Congress 2008

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dwmte7 says on May 28, 2008, 04:26:

i never knew in all my years in colombia why caldas got 'rave' reviews as the best ron in colombia.....i always drank ron medellin with complete satisfaction. there's a ron from the dominican republic--previously cuba--called mathusalem, really good, smooth. the best i've had. dunno why the like isn't or can't be produced in colombia. i discovered it by accident. i've bought aged rums for up to $40.00 a bottle here in the u.s. and they like ron bacardi, et al are 'raw' like whiskey. just don't like em. but i do like the locally produced rons of colombia caldas, antioquia, etc...because without fanfare, they're good, mixable and highly drinkable.

dwmte

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morphus says on May 28, 2008, 06:13:

Ron Medellin seems to be better than Ron Caldas despite many claims. Pure alcohols like vodka and gin are always the best to drink. There are less cogeners and less chance of a hangover.

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robi666 says on May 28, 2008, 06:17:

Cirrinchi guajiro. Best liquor in Colombia.

"I am a citizen of the most beautiful nation on earth. A nation whose laws are harsh yet simple, a nation that never cheats, which is immense and without borders, where life is lived in the present."

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Bill Turley says on May 28, 2008, 09:10:

Sabajon is certainly a great drink, it is much like spiked egg nog up North. The local version is made with your choice of Rum, Brandy or aguardiente ( ickk I hate anise)

Mr. Bill Somondoco

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Lcacique says on May 28, 2008, 13:05:

As I stated before, I highly doubt Aguardiente will ever gain in popularity because most people dislike the flavor of anise. In addition, try making a margarita or a screwdriver with it (I am not being serious, just pointing out that most people drink their booze mixed and aguardiente has too strong of an anise flavor to do so well). I could be wrong, Jagermeister, in my opinion, tastes like crap but it seems to have a loyal following.

Bill Turley, is sabajon similar to rompope of Mexico?

Hoy se nota en la floresta un ambiente de alegría. ¡Y el rumor de ranchería es mas dulce y sabe a fiesta!

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slguy says on May 28, 2008, 13:09:

lcacique,

nowadays, the premium chacaca brands recieve some oak aging. traditionally, it's bottled pretty quickly after distilling.

they're also experimenting with casks of local hardwoods.

Before you throw me out, make sure I pay my bar tab

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kat1 (Moderator) says on May 28, 2008, 14:00:

Sorry Bill, i can't stand Sabajon, yiakk

LOL Robi666 i bet you get drunk with chinchirri

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Bill Turley says on May 28, 2008, 14:15:

Kat so you are Llanera? I really don't drink much. No Red Wine, Whisky, Aguardiente, Brandy, Beer and not even coffee. I like sabajon,rum, and most of all Coca Cola

Mr. Bill Somondoco

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kat1 (Moderator) says on May 28, 2008, 14:20:

not bill i am not llanera i am Costeña, but I love the Llanos.

well Bill T you and me are not much different when it comes to drinking jejje i only drink white wine and coffee..

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Man Tequila says on May 28, 2008, 14:46:

I'm sure Colombians could market coffee liqueur without trying to make caffiene addicts into alkies. Kahlua could be Mexico's drink if it wasn't for tequila or (even better) mezcal. I think vodka and tequila are better than aguardiente but have no axe to grind.

Fruit liqueurs would be the way to go.

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robi666 says on May 28, 2008, 14:55:

Kat, I was being serious.
It's Chirrinchi not Cinchirri.

Si eres costena sabes de que estoy hablando.
This was taken in Maicao

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robi666 says on May 28, 2008, 15:00:

El Chirrinchi:
Es una bebida alcohólica que se elabora a través del proceso de destilación.
A cada barril se le agregan tres cucharaditas de amoniaco y el mostro. La duración de la fermentación es de 4 a 5 días. Luego se vierte en el alambique (es el equipo donde se procesa el Chirrinchi) y se coloca al fuego. Este cocimiento a medida de hierve pasa por unos tubos de cobre donde el grado de destilación va desde 20º a 21º y empieza a bajar hasta 17º. Esta bebida alcohólica se puede tomar dependiendo el gusto de la persona, bien fuerte o más suave.

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huskie says on May 28, 2008, 15:34:

The Albanians drink Raki rrushi (Grape Brandi) considered to be the national drink by Albanians. It is sipped in tiny amounts. Raki was made by Albanians. It is 100% pure grape Brandi. Hangovers from this specific liquer is inevitable. It is so pure that Albanians even use it to heal cuts and scrapes. Some of the best raki in Albania comes from the purity in which it is made. The best Raki is the aged bottles in deep basements or cellars for periods of 10 years.
It is made from fermented and distilled fruit, mostly grapes but sometimes plums. Albanian raki contains no aniseed and its taste varies according to the fruit used to make it. The process of making raki is exceptionally difficult, requiring much labor to mash the fruit, ferment it under the proper conditions, ensure that there is the correct amount of fire under the distillery barrel and finally to infuse the final product with leaves from the apple tree. The slightest mistake turning a potentially perfect batch of it into what is known as 'soft raki', It is very strong, considered by many to not be worth drinking. The Turks have Raki as well, and is a usually anise-flavored apéritif that is produced by twice distilling either only suma or suma that has been mixed with ethyl alcohol in traditional copper alembics of 5000 litres (1320 US gallon, 1100 UK gallon) volume or less with aniseed. It is similar to several kinds of alcoholic beverages available in the Mediterranean and parts of the Balkans, including pastis, sambuca and ouzo. In the Balkans, however, raki refers to a drink made from distilled pomace, similar to Italian grappa, Serbian rakia, Greek tsipouro, Cretan tsikoudia, Cypriot zivania and Spanish orujo.
Cheers

"Great spirits have always encountered violent opposition from mediocre minds-"

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dwmte7 says on May 28, 2008, 15:37:

colombia does have a coffee liquore..... don't remember the name.

i'm like morp....clear spirits and ron do it for me. straight, mixed they'[re good anyold way.

dwmte

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huskie says on May 28, 2008, 15:51:

I like Amari like Fernet Branca and Petrus, they are really bitter liquors, their main characteristic is the bitterness that is often derived from particular mixtures of herbs. These liquors, many of which are the products of secret recipes developed in medieval convents, are reputedly beneficial for health if consumed in small quantities after dinner. I love Baileys Irish Cream on the rocks also. The bitter Amari is really delicious on the rocks as well...although that is not the traditional way to drink it.
Cheers

"Great spirits have always encountered violent opposition from mediocre minds-"

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Man Tequila says on May 28, 2008, 16:16:

Morphus is certainly right about the congeners.

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dwmte7 says on May 28, 2008, 19:49:

tequila man...what is congeners?

dwmte

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Lcacique says on May 28, 2008, 23:26:

Congeners are essentially impurities, but they are not to blame for hangovers. They may play a role, but hangovers have more to do with dehydration and ethanol. Personally, I never have them no matter what I drink: from Mad Dog 20/20 to Macallan. It is true, however, that many people seem to have a problem with red wines and the congeners associated with this class of wines.

Hoy se nota en la floresta un ambiente de alegría. ¡Y el rumor de ranchería es mas dulce y sabe a fiesta!

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morphus says on May 29, 2008, 04:37:

I bought a bottle of mil peso brandy in Medellin once. Disgusting! It must be loaded with congeners. A Colombian amigo told me "thats para dormir en la calle". I gave it to a guy in Parque Poblado and he ended up on the floor.

Most Spirits get their flavor and aroma from congeners. Congeners are almost non-existent in Vodka. You could probably drink twice as much vodka than other spirits without feeling sick.

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dwmte7 says on May 29, 2008, 07:09:

must be the active ingredients in, 'T-bird', TJ swan, ripple and the ilk.

dwmte

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