Digestifs
From: ThatsTheSpirit.com
September 26, 2011
Digestifs are generally sweeter and higher in alcohol than the average aperitif. Most are served at room temperature.
Cognac, Brandy and Armangnac are well-known digestifs. Calvados, the famous apple brandy, is generally considered to be the ultimate palate cleanser.
Eau-de-vie and grappa: Eaux-de-vie are colourless, dry brandies made of fruits like pear, cherry and raspberry. Grappa, the classic Italian digestif made of grape pomace (skins and seeds) is a variation. Both are dry. They are best served slightly chilled and neat, though grappa is sometimes added to espresso.
Whisky: Choose well-aged single-malt Scotch or bourbon. As a digestif, drink neat, rather than on the rocks.
Fortified wine: Bottle-aged vintage port and barrel-aged tawny are excellent after-dinner choices, as is an off-dry sherry like Amontillado.
Liqueurs: Some liqueurs, like the herbal Jagermeister or the Scotch-based Glayva are classic digestifs. Others, like Sambuca, do nicely in coffee.
Hot Topic Archives