Absinthe 
“It was a milky yellow now with the water and he hoped the gipsy would not take more than a swallow. There was very little left and one cup of it took the place of the evening papers, of all the old evenings in cafes, of all chestnut trees that would be in bloom now in this month, of the great slow horses of the outer boulevards, of book shops, of kiosks, and of galleries, of the Parc Montsouris, of the Stade Buffalo, and of the Butte Chaumont, of the Guaranty Trust Company and the lie de la Cite, of Foyot’s old hotel, and of being able to read and relax in the evening; of all the things he had enjoyed and forgotten and that came back to him when he tasted that opaque, bitter, tongue-numbing, brain- warming, stomach-warming, idea-changing liquid alchemy.”
For whom the bell tolls
Ernest Hemingway
On March
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Tequila 
Every great spirit finds its essence in the raw material from which it is crafted. For brandy, it is grape wine; for rum, sugar cane; and for tequila, the blue agave, also known as agave azul or Agave tequilana. The domesticated variety of blue agave used specifically for tequila production is known as Agave tequilana Weber Azul.
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Introduction to Spirits 
Cognac, tequila, gin, vodka, whisky, rum…. an entire selection of bottles of various shapes and colors that rest on shelves behind the barman and that are generally called spirits. The common property of all spirits is relatively high alcohol content that’s usually achieved by distillation.
Let’s talk about spirits in general: about their origins, history, technology and the basis of their variety.
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Cognac
It is time to talk about cognac.
Technically, cognac is a brandy (a spirit made by wine distillation) produced in French region Cognac according to the Appellation d’Origine Contrôlée rules (about EU and French wine laws read here and here ). However, cognac is not just brandy with geographical identification, it is the name, the history, the pride, and the worldwide recognition of France (and its income source, more than 90% of cognac production is exported, and every second, five bottles of cognac are sold in the world).
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Gin
It is time to talk about Gin. I regularly mentioned it in the cocktail stories, promised to talk about it in details, and every time postponed.
The time came, more so, because I got an excellent thematic Birthday present – the Gin from Buckingham palace. This gin is made in small batches for court needs. Botanicals for aromatization are growing in the garden of Buckingham Palace. The queen is in love with this gin. She does not drink alcohol now because of her age, but she sniffs it regularly when cleans her jewellery with her own hands.
Thus, gin.
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Pisco 
Recollections of my recent trip to South America bring to mind pisco, the renowned spirit of Peru and Chile. For a refresher on spirits and the distillation process, you can refer to my article Introduction to Spirits. An overview of South American viniculture is also available here.
Pisco is a type of brandy produced by both Chile and Peru, and it has been the subject of international disputes between these two countries.
In South America, viticulture began with Spanish colonists and their grapes in the mid-16th century. The continent boasts numerous regions conducive to winemaking, and with the experience brought by many colonists, winemaking began to thrive.
Peru’s wine production quickly reached such a scale that it began exporting wine back to Spain, prompting protests from Spanish wine sellers and attempts by the Crown to halt the exports.
However, the desire for spirits persisted. Imported brandy from Spain was prohibitively expensive,
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Calvados. The spirit of an apple. 
Autumn is everywhere: days became shorter; air is filled with a smell of fallen leaves; and cold rains remind about warming fireplace. Again I return to the apples in our glasses. If sunny August days were perfect for light sparkling cider, then now is time for supplies of sun and warmth, time for Calvados.
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Chartreuse. The Elixir of Longevity with Four Hundred Years of History. 
During my visit to Lyon last autumn, I couldn’t resist spending a day in the birthplace of my favorite liqueur, exploring the fascinating world of the original Elixir Vegetal de la Grande-Chartreuse, discovering the home of the Carthusian monks who created it, and delving into the captivating history and present-day allure of this enigmatic elixir.
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