The whole truth about Digestives: tell experts
Digestif promotes rapid digestion of food, for this reason it is recommended to use at the end of the meal. One summer 2018 I was in Calvados – the home of the eponymous brandy, where for five days developed the habit of drinking this drink after eating. And let me tell you, even after the thickest dinner, I felt great.
In addition, digestif – an unspoken signal to stop dinner. Therefore, in case you want to escort guests, keep a bottle in stock. And what kind of, tell our experts.
Caution: reasons to drink after the reading there will be more.
Oksana Dovgal, brand Director of the company “Ladoga”, brand Ambassador Pere Magloire
Calvados – one of the three great brandy of France, which is made on the basis of apples and pears in the Calvados region, located in the province of Normandy. And, by the way, one of the most favorite spirits of the French. They are happy to use it as a classic digestif and aperitif, making the drink on the basis of fine cocktails: Calvados with tonic, PM mix of Calvados and syrup of pink grapefruit and tonic, and others. To create cocktails,aperitifs and those that can be accompanied by a feast, most often use Calvados under the age of four years. Normans, who understand a lot about the beneficial effects of your favorite brandy on digestion, it is strongly recommended to fill their pauses between meals. This method of consumption is called the “Norman hole”. Noble aged Calvados level HO, 12 years and above, usually served as a digestif.
For Calvados ideal special Tulip glasses, which are only a third filled with a precious drink (if you are not available glasses of this type, the use of ordinary cognac snifters). The glass should be a few minutes to warm in the palms, while inhaling the unique aroma of nectar Norman gardens. And only after that you can start a leisurely tasting, savoring every drop of delicious drink of dreams, sung by Erich Maria Remark in the “arc de Triomphe”. Aged Calvados perfectly combined with cigars.
Vitaly Glotov, chief bartender of La Fabbrica restaurant (Rostov-on-don)
Each wine country has a certain distillate, which is accepted to complete the meal. For example, in France – cognac or Armagnac. Grappa in Italy. Grappa is a grape strong alcoholic drink. Its fortress varies from 36 to 55%. Grappa belongs to the category of Digestives, so it is better not to combine with anything and use separately. But if you feel the need for a snack, you should choose sweet dessert dishes with a dense texture, for example, Panna cotta or tiramisu. Usually Grappa drink portions of the Directive glasses, which are also called tasting.
Igor Yasakov, the barman at the gastropub in Chelsea
Grappa is a very common Italian digestif. Often this drink is called grape vodka, but in fact Grappa – a kind of brandy. With Grappa served coffee, dark chocolate, fruit (lemon, orange or grapefruit, bananas are also good).
Limoncello is another Italian digestif. This is a strong lemon liqueur, which should be drunk exclusively chilled and preferably from special high glasses. Limoncello snack sweet pastries or chocolate desserts. Here is a simple and very original recipe for dessert with Limoncello: ice cream, poured lemon liqueur – an unforgettable experience! In addition, Limoncello really shines in mixed drinks digestivni.
Port wine is perhaps the best among the Portuguese Digestives. Our map presents a variety of Porto as Vintage – luxury port wine produced from grapes of the most successful years. Aromas of wild berries, red fruits and dark chocolate are perfectly combined with strong coffee, sweet pastries, cheeses and, of course, with chocolate fondant.
Amaro in Italian means “bitter”. The basis of this digestif – infusion of herbs, roots, bark, flowers and citrus fruits. Usually bitter drink in pure form, sometimes add a slice of citrus or ice. Olives, olives and salted cheeses are served with the drink. And best of all, Amaro has healing and beneficial properties, normalizes digestion and calms the nervous system.
And finally, whiskey as a digestif.The wine list gastropub Chelsea are more than 100 grades of this drink, each unique and self-sufficient. As a digestif, we will consider the island varieties of whiskey. They have special taste and aromatic characteristics. Among the many shades and flavors clearly stands out some salinity, “sea” component of the drink. The reason for this is the air filled with salt, and quite salty soils, and peat, which is impregnated with sea water. Peaty notes – another prerequisite for island whiskey. Malt for Scotch on the Islands is dried on the local peat, which gives a pronounced smoky flavor.
Such whisky is ideally combined with meat dishes (in our case with a firm Tartar from premium beef), with red fish, shrimps. The fruit idea is also good (pear, strawberry, persimmon, apples and pineapple). With island whiskey friends dark and bitter chocolate and, of course, cheese.
whiskey and fruit
Artem Chelobiev, sommelier of the project RAW religion
Digestives are drinks that allow us to finish the meal tasty and comfortable. In addition to the great taste, digestif also directly promotes digestion. This, in fact, can be easily understood by name. Digestive translated from English means “digestive” (translated from Latin digestivus– “means for digestion”).
Drinks served as a digestif can be divided into sweet and dry.
For lovers of sweet perfect Porto (the famous Portuguese fortified wine) of any category of exposure and color (Tawny, Ruby, White). Like other fortified wines with a lot of residual sugar, such as Spanish sherry Pedro Ximénez or Malaga (dessert wine from the eponymous Spanish province), sweet Portuguese Madeira.
There are also dry fortified wines for lovers of something “drier”. For example, sherry Fino – the lightest and driest kind of fortified wine, dry Madeira.
For the fair sex as a digestif perfect dessert wines. Their degree is much lower than that of fortified. A good option is sweet wines from botrytized grapes (Botrytis is a fungus that affects the grapes and pulls water from them, thereby increasing the concentration of sugar), for example, Hungarian Tokaji, Austrian and German wines of the Trockenbeerenauslese category, as well as wines from grapes of late harvest and the famous Icewine ice wines.
An excellent completion of the meal will be a glass of quality drink produced by traditional distillation. Brandy of all countries and peoples of the world led by the famous cognac, malt and blended whiskey from Scotland and Ireland, American and canadian Bourbons, Apple brandy Calvados, Italian Grappa, Georgian chacha, French mark, aged rum from all over the world – all these are excellent Digestives.
I would like to mention the huge number of different liqueurs, bitters, tinctures, specially designed to stimulate the digestive processes. The most famous of their representatives will easily cope with even the most dense and thorough dinner.
Our restaurants Cevicheria and Tartaria offer a huge selection of the most popular Digestives.