Top 10 Expensive Beers

Beer is one of the oldest drinks that are consumed by man. Many people prefer light and less expensive beers but if your pocket allows you then you can try one of these expensive beers in the world.

1. Tutankhamum Ale: This limited edition beer has a very interesting past. It was brewed in the basement of the laboratory of Cambridge from a recipe that was discovered at Queen Nefertiti’s temple in Egypt. The beer was named after the stepson of the Queen, King Tut. The beer may be purchased for $52 per bottle.

2. Samuel Adams Utopias: This is another vintage beer that you can think of. The beer holds the Guinness World Record for being the strongest beer at 50. The beer is brewed with hops and grain that makes the taste as bitter but the strength remains for longer periods of time. The beer is sold in a specially made copper plated kettle. The sweet flavor in the beer can be attributed to the vanilla, oak or caramel that is added during the production. This beer is non-carbonated and should be served at room temperature. There are only 8000 bottles that are available and you can own one for $100.

3. Carlsberg Vintage 3: Third in the trilogy series, this beer is still considered as the most expensive beer in the world. The beer is priced at $348 per bottle. The beer was made in 2010 and is aged in the French barrels in the cellars that are owned by the company. The Vintage 3 is tapped by hand and the label is designed by Kasper Bonnen and other two artists of Radiant Copenhagen project.

4. Brewdog Atlantic IPA: This beer is brewed in the open seas. You can get the taste of the salty Atlantic winds and subtle flavour of old fishing boats. The Scottish brewery Brewdog created it based on a recipe that was founded in 1856. Right now only 960 bottles have been produced and it takes only $25.99 to purchase one of them.

5. Antarctic Nail Ale: There are only 33 bottles that have been produced for the Charity purposes. This beer is the result of factual brewing this done on the Antarctic ice. All the money will go towards the anti-whaling initiative. Each bottle is prices at $800.

6. La Vieille Bon Secourts: This is another excellent Belgian made beer that was purchased by a restaurant in London for a whopping $1160 for a single 12 litre bottle. It takes only two persons to pour it. There is only one bottle left so we suggest grabbing this bottle for your birthday or any other special occasion.

7. Carlsberg Jacobsen Vintage 1: The first of the trilogy beers, this beer is priced at $400 per bottle and is about 12 times more expensive per litre than the La Vieille Bon Secourts. There are only 600 bottles that up for grab.

8. Brewdog’s “End of History”: Only 11 bottles have been produced at the price of $765 per bottle which makes them as the most expensive beers from Brewdog. The beer has 55% alcohol but the most controversial parts are the squirrel casing in which they are sold.

9. Crown Ambassador: This bottle sells for $91 is considered on the expensive side. The beer is manufactured by Fosters which is thinking to sell out the limited editions of this beer to boost the image of premium lagers.

10. Lowenbrau Beer: One of the bottles of this beer is sold at an auction for a whopping $8337 thereby making it one of the expensive beers in the world. The bottle was last sold in the pack of six in 1937. A particular bottle was believed to be the last known from the Hindenburg disaster.

Top 10 Famous Brand in Liquor World

Johnnie Walker has taken first place in Brands by Value, a list of the world’s 50 most valuable drinks brands.

The list is compiled by brand valuation consultancy Brand Finance.

Brand Finance created the list using a complex matrix of calculations based on financial results, future forecasts, brand strength and ‘royalty relief’.

According to the report, the top five was made up of international stalwart brands but two Chinese baiju brands, Kweichow Moutai and Wuliangye, also had successful years, rising to sixth and seventh respectively!

Baiju (literally, white alcohol) is a grain liquor. It’s typically Asian – it’s basically rice wine that’s been distilled, with an abv of between 40-60%, like lao lao (Laos) or langkau (Malaysia).

Anyway, here’s the Top 10.

1 Johnnie Walker

2 Bacardi

3 Hennessy

4 Smirnoff

5 Chivas Regal

6 Kweichow Moutai

7 Wuliangye

8 Baileys

9 Moet & Chandon

10 Jack Daniel’s

Kickin Ass

Kickin ass

Number 6, the Moutai shit is serious business. Here’s what the website says about this high-ranker: “It is the monument of liquor culture that brewers have used magic talent, distilled the cream of broomcorn, picked up the soul of wheat, exploited the nimbus of the sky and earth, and captured irreplaceable microorganisms of special environment for fermentation, mixing and sublimation.”

Nice.

Ballantine’s Draws on its Inner Depths with New Signature Distillery Editions

Ballantine’s, the No 1 ultra-premium Scotch whisky in Asia Pacific, is set to unveil two Signature Distillery Editions of Ballantine’s 17 Year Old – part of a new four-strong collection of innovative whiskies that highlight the influence of the signature malts that provide the depth to Ballantine’s 17 Year Old.

Specially created by Master Blender Sandy Hyslop, each limited edition aims to showcase the unique contribution of one of four distilleries – Scapa, Glenburgie, Miltonduff and Glentauchers – by accentuating their characteristics within the limited edition blend.

Ballantine’s 17 Year Old Signature Distillery Scapa Edition is a 43% ABV blended Scotch that dials up the influence of Scapa, the single malt that gives Ballantine’s 17 Year Old its rich, sweet top dressing, while contributing to the initial burst of fruity, floral flavours. As a result, this whisky is bursting with a zesty, fruit sparkle of sweet orange and peach flavours but remains incredibly smooth, creamy and luxurious.

Ballantine’s 17 Year Old Signature Distillery Glenburgie Edition is a 43% ABV blended Scotch that highlights the influence of Glenburgie, the single malt that sits at the heart of the Ballantine’s blend. Located in Speyside and surrounded by temperate and fertile terrain, Glenburgie distillery produces a fruity, floral and rich-flavoured malt. As a result, this limited edition provides smooth aromas of apples and blackcurrants with a honeycomb sweetness whilst maintaining the soft, elegant and balanced style of Ballantine’s.”

Sandy Hyslop, Ballantine’s Master Blender, says: “Ballantine’s 17 Year Old is a blend of more than 40 different malt and grain whiskies from all over Scotland, but Scapa, Glenburgie, Miltonduff and Glentauchers stand out as having played a monumental role in the blending process of our master blenders over the years. These stunning limited editions offer the whisky drinker an insight into blending and the role that these malts play in the original and much-celebrated Ballantine’s 17 Year Old blend.”

Ballantine’s 17 Year Old Signature Distillery Scapa Edition will be available in limited quantities in Korea while Ballantine’s 17 Year Old Signature Distillery Glenburgie Edition will be available in limited quantities in duty free. The range is priced from RRP 69 USD in Asia Duty Free.

About Ballantine’s

Ballantine’s is the No 1 ultra-premium Scotch whisky in Asia Pacific and the range sells over 70 million bottles a year worldwide. Ballantine’s has won more than 80 trophies and medals at international competitions in the past 10 years for quality, as a result of its unique richness of character and perfect balance. The range, from Ballantine’s Finest to the iconic 30 Year Old, is the most extensive in the world of Scotch and is maintained by the latest in a tradition of Master Blenders that dates back to 1827.

Types of Red Wine

All types of red wine are made by growing and processing red (or black) grapes. The wine that is the end result will vary greatly, depending not only upon the type of grape grown, but several other factors. 

These factors include in which country and region the grapes are grown, how the climate, temperature, rain amount, and soil conditions affect the grapes during their growing season, and how each individual wine maker treats the grapes once they are harvested. Red wine grapes, like white wine grapes, are grown in several regions of the world.

Red wine

In the United States, red wine grapes are primarily grown in California, New York, Oregon and Washington.

In Europe, the majority of red wine grapes will be found in the Beaujolais, Bordeaux, Bourgognes, Loire and Rhone regions of France. Red wine grapes are also grown in Argentina, Australia, Chile, Italy, South Africa, and Spain.

Most types of red wine grapes produce a more complex wine than white wines grapes. This is because red wine grapes stay on the vine longer due to their longer growing seasons in warmer climates. It’s also because the skins of red wine grapes remain in contact with their juice, giving red wine its color, tannin and flavor.

The most common types of red wine grapes are:

Barbera (bar-BEHR-uh)
Grown most successfully in Italy's Piedmont region, Barbera is quite acidic with full body
and light tannins. It is commonly used as a
blending wine.

Barbera grapes

Brunello (broo-NEHL-oh)
Brunello is an offshoot of the Sangiovese grape. It is notable because it is the only grape permitted for Brunello di Montalcino, a rare, expensive, fruity and bold Tuscan red wine.

Brunello grapes

Cabernet Franc (cab-er-NAY FRANK)
Cabernet Franc is more often blended with other grapes than bottled by itself. Cabernet Franc is light to medium bodied and sometimes made into a wine called Chinon. It is most impressively grown in France’s Loire (luWAR) Valley, although it is usually overshadowed by the more popular Cabernet Sauvignon. Cabernet Franc is also grown in California and New York, and is gaining popularity in other regions.

Cabernet Franc grapes

Cabernet Sauvignon (cab-er-NAY SO-vin-yon)
Cabernet Sauvignon can be found in many of the wine regions mentioned above. In the Bordeaux region of France, it is considered the noblest grape of all. It is, in fact, the grape that makes fine Bordeaux wines. Cabernet Sauvignon can age well for decades. It is dark purple or ruby in color, medium to full bodied, and has a beautiful array of intense aromas and flavors. Cabernet Sauvignon would be considered a dry red wine and blends well with Sangiovese, Merlot and Shiraz.

Cabernet Sauvignon grapes

Dolcetto (dole-CHET-to)
Dolcetto is another grape grown almost exclusively in the Piedmont region of Italy. It produces fruity wines with aromas and flavors of licorice and almonds. It does not age as long as the Barbera or Nebbiolo grape.

Dolcetto grapes

Gamay (ga-MAY)
Gamay is what the wines from the Beaujolais region of France are made of. Even though two “Gamay” wines are produced in California, they are not true Gamay and their quality does not come close to their French cousins. With its lower alcohol content, Gamay is meant to be drunk soon after it is bottled. It is fresh, light and fruity.

Gamay grapes

Grenache (greh-NAHSH)
Grenache is grown in Spain and California, but most notably in the southern Rhone valley of France. It is a very drinkable wine and in the past has been used in several red and rose jug wines in California. However, Grenache is gaining popularity as a fine stand alone grape in many areas. It is also commonly blended with Mourvedre and Sarah. Grenache is medium to full bodied with good structure and raspberry flavor.

Grenache grapes

Malbec (MAHL-beck)
Malbec is now the grape of Argentina where it thrives in their hot, dry summers. Once important in Bordeaux and the Loire Valley, it is one of the types of red wine grapes losing popularity there. Its acidity can vary and it is frequently blended with other Bordeaux varieties.

Malbec grapes

Merlot (mur-LO)
Merlot has become very popular in the last 10 years. It is one of the more drinkable types of red wine with its low acidity and mellow softness. Merlot is grown widely in many of the regions mentioned above and can be blended, particularly with Cabernet, or stand alone. Merlot has rich flavors of blackberry, plum and cherry.

Merlot grapes

Nebbiolo (NEH-bee-oh-low)
Nebbiolo is another of the types of red wine grape from Piedmont, Italy and is responsible for many of Italy’s finest red wines. Nebbiolo tends to be light and quite dry with high acidity, so it does well with considerable aging.

Nebbiolo grapes

Pinot Noir (PEE-no NWA)
Pinot Noir is a difficult grape to grow, but yields an exceptional wine with great complexity when conditions are correct. It is grown in the Burgundy region of France, in Oregon and in the cooler regions of California. Many California grown Pinot Noir grapes are used for rose style champagnes. It has light to moderate body with deliciously varied aromas and flavors.

Pinot noir grapes

Sangiovese (san-geeo-VEHS-eh)
The signature red wine grape of the Tuscany and Chianti regions, Sangiovese has been produced with little success outside of Italy. A good Sangiovese can be beautiful and complex, with varied aromas and flavors. It is frequently blended with Cabernet.

Sangiovese grapes

Syrah or Shiraz (sih-RAH or shih-RAHZ)
Known as Shiraz in Australia and South Africa and as Syrah in California and France, this wine has low to moderate acidity making it very drinkable. Shiraz/Syrah exhibits wonderful flavors of spice and fruit. Many think the French version is more acidic, therefore better to accompany food than the Australian version. Shiraz/Syrah is blended with Grenache and Cabernet.
It is thought that Petit Syrah, which thrives in sunny California, is not related to Syrah.

Shiraz grapes

Tempranillo (temp-rah-NEE-yo)
Grown originally in the Rioja region of Spain, Tempranillo is a full bodied red and is often blended with Grenache.

Tempranillo grapes

Zinfandel (ZIHM-fan-dell)
Zinfandel wine is most always grown in California, where unlike other red wine grapes, it thrives in the heat and sunshine. It has low to moderate acidity and medium to full body with jammy, spicy flavors. Zinfandel is often blended with other grapes but not named on the bottle.

Zinfandel grapes

White wine goes BETTER with cheese than Red wine

A Robust glass of red wine has long been regarded as the perfect accompaniment for cheese.

But gastronomic experts now say that the tipple has been served erroneously at dinner parties for decades.
The perfect partner for cheese, they claim, is in fact white wine, which is more mellow and versatile than its red counter-part.


The perfect partner for cheese is a more mellow and versatile white wine

It is argued that reds, which are generally more strongly flavoured than whites, dominate all but the most potent of cheeses.
Stephen Williams, the founder of The Antique Wine Company, said: "Basically, you should never have any kind of creamy cheese with red wine. It’s just a no-no.The flavour of cheese is drowned out by the tannins – the bitter compounds from the stalks, skins and seeds of grapes. But the matching issue is wider than that: white wines generally go better with almost every type of cheese."


Red and White wine

Cheeses commonly associated with red wine include blues such as Roquefort and creamy cheese such as Camembert.

Sweeter styles of white wines such as sauternes are the best match for a blue cheese such as roquefort as the beverage is believed to enhance its saltiness.


Whites are regarded as providing a wider range of matches with cheese and other foods than reds

 However whites which have been 'oaked' where they are stored in large barrels in order to absorb the wood's flavour should be avoided with cheese.
Successful cheese and wine matching is all about balance. It is not about contrast. White wines generally tend to provide better, more versatile matches than reds.
Some experts even say - Whites should also be considered for foods traditionally matched with reds, such as game, fish and even turkey.


white wine or red wine?

 In short, a big tannic red simply doesn’t go with a soft, creamy cheese.

Ice Wine

The Legend of Ice Wine

Legend has it that ice wine was discovered by a German winemaker who was away from his vineyard during harvest (never a good idea), and when he returned all of his grapes had been frozen on the vine. Undeterred he carried out the unorthodox harvest as usual and proceeded to press his frozen grapes for fermentation. The result, the first eiswein!!!

Icewine, or Eiswein, originated in Franconia, Germany in 1794. However, Canada has got the current claim to ice wine-making fame, with the majority of the market's ice wine offerings coming from British Columbia. Grapes were left on the vines until the first deep frost, and the freeze/thaw cycles that occurred concentrated both the sugars and flavors of the grapes.

Ice wine is made from frozen grapes

The process was refined, and now icewines are highly prized drinks that are created in Germany, Austria, and Canada. The Niagara region of Ontario, Canada is currently the most widely respected producer of ice wines.

German eiswein is a Qualitätswein and falls under those rules. In Canada, the ice wine is governed by the Vintners Quality Alliance.

Canadian Ice wine, properly created, must follow VQA (Vintners Quality Alliance) regulations to ensure a quality product. Key amongst these rules is that the wine must be naturally produced - no artificial freezing allowed. This makes ice wine very difficult to create - grapes must be guarded against too extreme temperatures, and because they are the last grapes on the vines, they must be defended vigorously against birds and other animals.

Freezing of grapes caused the sugar level to be concentrated

As in all harvests, the exact moment of harvest is extremely important for ice wine. Ideally the temperature should get to -10°C to -13°C before picking. This provides the optimum level of sugar and flavor in the grapes. This chart shows how sugar varies with the temperature:

Sugar Levels

Temperature	Sugar Content
-6°C	29%
-7°C	33%
-8°C	36%
-9°C	39%
-10°C	43%
-11°C	46%
-12°C	49%
-13°C	52%
-14°C	56%

When the grapes are just right, they're carefully picked by hand. Grapes in this condition have a very low yield - often an entire vine only makes a single bottle. That's why ice wine can be so expensive and is often sold in half-bottles only ... but it's worth it!

Ice wine: mostly made from Riesling and Vidal grapes

What Grapes are Used in Ice Wine?

The most common grapes utilized in the making of ice wine are Riesling, Vidal, Gewurztraminer and Cabernet Franc - grapes with higher levels of acidity to render the final wine refreshing and not heavy or overly "sticky." However, as is common in the wine industry there are plenty of winemakers experimenting with a variety of grapes in a variety of regions to stretch the limits and discover new twists on this famous form of wine.

After long harvest process, the grapes go through weeks of fermentation, followed by a few months of barrel aging.

The wine ends up a golden color, or a deep, rich amber. Most ice wines are made in a medium to full-bodied style. The most common aromas tend towards the stone fruits, with apricot and peach being the top components of aromatic character in the ice wines made from white grape varietals. On the palate, sweet, honey-like nuances shine bright along with the replay of stone fruit and rich, exotic flavors of tropical mango. Red wines tend towards strawberry and candied red fruit profiles with sweet spicy aromas woven in the mix.

Fiori Vidal Blanc Ice Wine

Inniskillin is perhaps the most well-known producer of Icewine, and for good reason. As Canada's premier producer of Icewine they have created quite a reputation of quality-driven and surprisingly accessible Icewines. There are up and coming producers of ice wines in many regions of the world. In the U.S., the Pacific Northwest, New York and Michigan are maximizing their climate zones to put their grapes to use in making ice wines when the seasons cooperate. Others are artificially freezing grapes post-harvest to emulate the process of making ice wines, though the results are not as stunning as those made from naturally frozen grapes.

Brandy and Whiskey.. What’s the difference?

While Cognac is made from grapes (the brandwijn), Whiskey is made from grains. Both are fermented, and convert sugar to ethanol. One thing that whisky and cognac have in common is that they are aged in barrels: They get more and more smooth. The spirits pick up quite a lot from the wooden barrels: Color and taste of course. And scotch and cognac share the method of distillation in pot stills. Both spirits are distilled at low proof.

Whisky

Grapes vs. grains
But let’s be honest: There are quite some differences between whiskey and brandy. It begins with the raw materials, over methods and how to consume the actual product.
Whiskey is made from grains, normally barley. That is then mixed with water and yeast, then it gets distilled. The spirit then is aged in oak barrels.

Now what is the difference between Whiskey and Whisky? One word with the “e” and the other one without it. The spelling referrs to the location of distilling: Whisky comes from Scotland, Japan or Canada – and whiskey comes from Ireland and the United States.

The name “brandy” comes from Dutch “branwijn”, burnt wine. And that is quite a good name, as wine is distilled for brandies and of course Cognac.

The raw material of cognac is grapes: A juice is fermented and we get a very acid wine as a result – perfect for cognac production. The juice is fermented about 5 days before distilling, after a double distillation process, the eaux-de-vie is stocked in oak casks.

Brandy barrel ageing

What about age? Is Cognac older than Whiskey?
Both Cognac and Whiskey is aged in casks. The age of brandies can be below three to six years, and Cognac at least 2 1/2 years. Most of the brandies are below six years, but can also be a hundred years old.

While cognac and brandy uses age terms such as VOP, VS, VSOP or XO, Whiskey shows the exact age of its content: for example 3, 5, 10, 12 or 15 years. There are also Whiskies at 18 years, but older seems to be rare and pricey.

Rémy Martin XO Premier Cru

While brandy is seen as a digestif, after dinner spirit – perhaps with some coffee – Whiskey doesn’t have such an “old” and “conservative” image, and is also consumed in bars or nightclubs. Cognac is about to (re)become more and more a cocktail drink. Even when it used to be an important cocktail ingredient some time ago.

The Macallan 18 year Whiskey

Regarding the drinking: You may drink a whiskey with water, some people think you would never add water to brandy, even when it was done hundreds of years ago. Why? Because Cognac is made from fruits and Whisky from grains – that means it has a different structure. I'm not sure if that’s true, at least it’s just an opinion.
There are also Cognacs where you can add a spash of water.

So, brandy and whiskey differ in quite some points.

And what is the difference between a brandy and a cognac? Well…  all Cognac is brandy, but not all brandy is Cognac.