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Distillat COLD STARE

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Distillat COLD STARE

Distilled absinthe employs a method of production similar to that of high-quality gin. Botanicals are initially macerated in distilled base alcohol before being redistilled to exclude bitter principles, and impart the desired complexity and texture to the spirit.The distillation of absinthe first yields a colourless distillate that leaves the alembic at around 72% ABV. The distillate may be reduced and bottled clear, to produce a Blanche or la Bleue absinthe, or it may be coloured to create a verte using natural or artificial colouring.

Traditional absinthes obtain their green color strictly from the chlorophyll of whole herbs, which is extracted from the plants during the secondary maceration. This step involves steeping plants such as petite wormwood, hyssop, and melissa (among other herbs) in the distillate. Chlorophyll from these herbs is extracted in the process, giving the drink its famous green color.

Many modern absinthes are produced using a cold-mix process. This inexpensive method of production does not involve distillation, and is regarded as inferior for the same reasons that give cause for cheaply compounded gin to be legally differentiated from distilled gin.[59] The cold mixing process involves the simple blending of flavouring essences and artificial colouring in commercial alcohol, in similar fashion to most flavoured vodkas and inexpensive liqueurs and cordials. Some modern cold-mixed absinthes have been bottled at strengths approaching 90% ABV. Others are presented simply as a bottle of plain alcohol with a small amount of powdered herbs suspended within it.

The lack of a formal legal definition in most countries to regulate the production and quality of absinthe has enabled cheaply made products to be falsely presented as traditional in production and composition. In Switzerland, the only country with a formal legal definition of absinthe, any absinthe product not obtained by maceration and distillation or coloured artificially cannot be sold as absinthe.[60]

Absinthe is traditionally prepared from a distillation of neutral alcohol, various herbs, spices, and water. Traditional absinthes were redistilled from a white grape spirit (or eau de vie), while lesser absinthes were more commonly made from alcohol from grains, beets, or potatoes.[61] The principal botanicals are grande wormwood, green anise, and florence fennel, which are often called "the holy trinity".[62] Many other herbs may be used as well, such as petite wormwood (Artemisia pontica or Roman wormwood), hyssop, melissa, star anise, angelica, peppermint, coriander, and veronica.[63]

4. Thermal Transfer Properties: For some miracle reason, no doubt, electrons can move freely through copper. These conducting electrons help copper be a very good conductor of heat (and cold for that matter). For spirits distilling purposes, applying heat and the removal of heat is a requisite. Copper does both very well.

How well does distillation work?Distillation has the broadest capabilities of any single form of water purification. Distillation effectively removes most inorganic solids, all organics with a boiling point greater than water (100Â), all bacteria and pyrogens. Gases and other organics are not removed by distillation. They undergo the same phase changes as the hydrogen and oxygen ions and can be removed before and after distillation using other technologies.

William Wyler spins Henry James's novel "Washington Square" into a cinematic battle of wills between a timid old maid (Olivia de Havilland); her cold, arrogant father (Ralph Richardson); and a rakish fortune-hunting suitor (Montgomery Clift). Wyler adeptly harnesses the diverse acting styles -- Hollywood studio, Shakespearean, and Method, respectively -- exhibited by the leads to heighten the psychological tension. Richardson was nominated for an Oscar and de Havilland captured one for her transformation from wallflower to iceberg. A poignant score by Aaron Copland p


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