You may be divided by your support for teams at the Fifa World Cup, but the centuries-long culture of indigenous liqueurs, binds global tipplers in a different sort of spirit. Here’s a look at the best liquors from the top four nations that you can enjoy.
Germany: Jäegermeister
Much has been written about the liquor Jäegermeister as the quintessential German libation that gives all the lagers and stouts from the country stiff competition in terms of popularity. Even in India Jäeger, as it is lovingly called, is more famous in the Jäegerbomb avatar (a shot of the liquor dropped into Red Bull and chugged). But there’s more to the spirit than the frat house association of a quick high. It is made using a secret recipe of 56 ingredients that include “cinnamon-bark from Sri Lanka, bitter orange skins from Australia, ginger roots from southern Asia and some secret herbs”.
The lingering taste of anise and cinnamon albeit smooth, deceives how strong a spirit it is and reiterates why it should be had neat or on the rocks. The brand’s motto when translated from German reads: “It is the hunter’s honour that he protects and preserves his game, Hunts sportsmanlike, honours the Creator in His creatures.” Surely puts in perspective the manner with which Germany hunted Brazil in the semis.
Argentina: Fernet
Fernet is the liquor for all seasons. Not only is it a cousin of the Jaeger in taste, but like its German counterpart, it is also a social occasion staple. Argentina downs more fernet than any other country, though the digestif originated in Italy, a country where more than half of Argentines claim ancestry, way back in the mid-1800s.
The botanical, 80-proof fernet is no innocuous vodka. It is made from bitters and herbs, and though it goes down relatively smooth, the aftertaste kicks and lingers. In Argentina it’s the liquor of choice, and the majority of the population drinks it regularly. Ask an Argentinian about fernet and one of the first things he’ll tell you is that its consumption comes hangover-free. In fact, people often cite it as a hangover cure.
We won’t recommend that just yet.
Brazil: cedilla de açai
Brazil’s greatest export to the world of liqueurs is the ubiquitous cachaça. Taking the Latin American nation’s love for the cachaça a step further is the now hugely popular Cedilla de açai liqueur. With its deep ruby colour and wild intoxicating floral notes, Cedilla has incredibly fresh character on the palate. The citrus and ginger components play well in the mix adding a subtle element of complexity. The liqueur is essentially the pulp of the açai berry macerated in cachaça, and blended with native ginger root, Brazilian orange peel, and natural cane sugar. The result is a singularly delicious and colourful liqueur that is perfect on its own or used in a variety of cocktail and culinary recipes.
With its lower alcohol level, it is delicious served as an aperitif, added to champagne (The Rio Royale), to a Caipirinha or a Margarita, or used in any number of cocktail recipes.
The Netherlands: Jenever
Jenever is essentially Dutch gin. The key ingredient that gives the spirit its distinctive flavour is juniper berry. Jenever is also often cited as the forerunner of modern gin. It was said to have been “discovered” by British troops who were sent to fight the 80-years war against Spain. There are two types of jenever: oude (old) and jonge (young). This is not a matter of aging, but of distilling techniques.
Jonge jenever has a neutral taste, like vodka, with a slight aroma of juniper and malt wine. Oude jenever has a smoother, very aromatic taste with malty flavours. Oude jenever is sometimes aged in wood; its malty, woody and smoky flavours lend a resemblance to whisky. Different grains used in the production process make for different flavoured jenevers. Schiedam, Amsterdam and Delft in the Netherlands, are well known for their jenevers and often referred to as “jenever cities”.
