On food and cooking the science and lore of the kitchen ( PDFDrive ) 1446

source of starch available, usually grain, but
sometimes potatoes and sugarbeets. The
source is unimportant, since the fermented
base is distilled to eliminate most aromatics,
and the remainder is removed by filtration
through powdered charcoal to produce a
smooth, neutral flavor. The essentially pure
mixture of alcohol and water is then diluted
withwatertothedesiredstrength,aminimum
ofaround38%,andbottledwithoutaging.
VodkawasscarcelyknownintheUnited
Statesuntilthe1950s,whenitwasdiscovered
asanidealalcoholforblendingwithfruitand
otherflavorsincocktailsandtallmixed
drinks.Recentyearshavebroughtvodkas
flavoredwithcitrusandotherfruits,with
chillis,andwithbarrelaging.
Grappa, Marc These are the Italian and
French names for spirits distilled from
pomace, the residue of grape skins and pulp,
seedsandstemsleftbehindwhenwinegrapes


are pressed. These drinks were born from
frugality,asawayofgettingthemostoutof
thegrapes.Thesolidremainsstillhavejuice,
sugar,andflavorinthem,sowithsomewater
and another period of fermentation, they
generate alcohol and flavors that can then be
concentrated by distillation, leaving behind
the harsh astringency and bitterness. Pomace

distillates were very much a by-product,
usually distilled just once and often without
divertingtheheadsandtails,andwerebottled
as is: so they were strong and harsh,
somethingtowarmandstimulatethevineyard
workers, but not something to savor. In the
last few decades, producers have been
distilling more selectively and sometimes
agingtheresultstomakeafinedrink.
Tequila and Mezcal These spirits are
distilled from the carbohydrate-rich heart of
certain Mexican species of the agave, a
succulent plant in the Amaryllis family that