If only people from where i used to work could see me now. As a massive fan of Cognac i would never think of mixing Cognac with anything. If a customer came in for example a bottle of Remy Martin and 2lt of Coke i would put the Remy in a bag and tie the bag so they couldn't put the Coke and Remy together.
When i moved into the house i found in the cellar a 5lt bottle part full with some kind of spirit. It turns out to be something called Aguardiente a local home made fire water. Below at the end of this post is a section i found on the Wiki site explaining about Aguadiente.
In three months when it's time to take out the Cherries what are they next going to become. I am going to use them again but for what you may ask. The Remy Martin Cherries will go into a Christmas cake. The Cherries from the Vodka and those from the Aguadiente i am open to ideas of what to use them for. Last year i used 6 mini bottles of Remy Martin VSOP in my last Christmas cake. The year before Martell again well if you are going to the trouble of making a cake for Christmas then make one to remember.
Left Aguadiente next Cherry Vodka and lastly Cherry Remy Martin.
Portuguese aguardiente has several varieties. Aguardente vínica is distilled from wine, either of good quality or undrinkable wines. It is mostly used to fortify wines such as port, or aged to make aguardente velha (old burning water), a kind of brandy. Aguardente bagaceira is made from pomace as a way to prevent waste after the wine season. It is usually bootlegged, as most drinkers only appreciate it in its traditional 50% to 80% ABV. A common way to drink it is as a liqueur coffee made with espresso coffee; this is called café com cheirinho (coffee with scent).
Liking your blog Peter. Following on a pun from your previous post, don't get too plastered!
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