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Scotch Whisky is the national drink with a long history. Historians cant precisely define whether Scotland which has proclaimed whisky the property was the whisky homeland, but one is absolutely clear, the process of distillation of whisky has been used in Scotland for the first time. As main ingredients, barley and corn are used in Scotch Whisky. Scots have replaced an initial basis of whisky grapes with grain crops. According to the Scottish legislation, distillation and aging of local whisky can be carried out in the territory of the country only, and bottling of it is allowed outside Scotland, it is a basis of constancy of quality of Scotch Whisky. Sales of Blended Scotch Whisky make about 90% of sales of all whisky and it is quite explainable. This type of whisky assumes mixing of malt and grain spirits. The price of the Blended Scotch Whisky entirely depends on percentage of a malt component. The higher it is the better it tastes, and the higher is the price. The most widespread is the blended whisky of the class standard blendâ?� with content of malt spirits within 10-15%
Bourbon is the American kind of whiskey. In the USA bourbon was given the status of national drink. Bourbon has been incidentally produced in the Baptist priests distillery and has very quickly gained wide recognition. The name of the drink has been approved by the legislation in 1964 only. Bourbon is made on special technology. The typical grain mixture for bourbon, known as the mash bill, is a minimum of 51% of corn with addition of rye, wheat or malted barley. One more feature of a technological chain that makes the taste of bourbon unique, it is the fact that the American whisky in aged in absolutely newly charred American oak barrels
Canadian whisky is relatively young drink. Production of the Canadian whisky, as well as the American bourbon, has been started by European immigrants. It should be noted that production of the Canadian whisky reached the existing volumes thanks to the 13-year â??dryâ?� law in America. The production of the Canadian whisky grew more than by 100 times during this period and reached the amounts frightening the Canadian government with respect thereto the Canadian authorities raised taxes on its production to scandalous 80%. Production of the Canadian whisky has a number of the features regulated by the law. The Canadian whisky shall consist of the grain, grown-up in the territory of Canada only and 9% of it can consist of import components. The Canadian whisky must be aged for at least three years and in oak barrels only, but unlike bourbon the barrel can be not new. The most widespread type of the Canadian whisky as it is not trivial, the blended whisky.
Rum is a fine strong alcoholic drink that is distilled from treacle of a sugar cane. It gained the popularity not accidentally it has absolutely not characteristic sweetness for so strong drink. Historical records about production of rum originate to Ancient India, but production reached industrial rate 17th century only. There is uncountable number of versions of an origin of the word rum, but none of them got the unique status. There are many types of rum by production type or color, and it can both be aged before bottling or spread right after distillation. But the one thing stays the same it is distilled from a cane sugar.
Cachaca the national Brazilian spirit drink received by distillation of extract of a sugar cane. The production of this drink is very similar to rum production therefore it is possible to call these two drinks relatives. There are two types of a cachaca handicraft and industrial. The handicraft cachaca is actually moonshine made by locals in villages and respectively not delivered on external wounds. Though cachaca is the drink made with strict observance of all standards. The regular cachaca is not aged, but sometimes it is aged in wooden barrels before bottling, for about half a year and up to three years. According to the law cachaca can be called aged if more than 50% of it is aged for at least one year. Traditionally Brazilians drink pure cahaca. And it is widely used in cocktails.
Spain can brag of the first place on the area of vineyards, and the third in rating on production volumes. Spain has five centuries history of wine production. In the Middle Ages the main export wines were Sherry ( sp. Jerez) and Malaga which were shipped to Spanish colonies and other European countries. Today the quality of wine is regulated by the law, there are five categories of wines: Table wines (Vino de Mesa) wine of not classified vineyards, which is made from several grades of grapes. Local wines (Vino de la tierra) wine, where it is authorized to indicate the year of a harvest, a grade of the used grapes and the region of production. Declassed wines (Vino Comarsal) are the wines received owing to a bad harvest, non-compliance by the producer of the established regulations of productivity and production of wine from certain regions. Vintage wines (Denominacion de Origen, DO) from certain wine-making regions, where each regulatory has its own recommendation controlling processes of cultivation of grapes, production and sale of wine according to certain regional standards. Denominacion de Origen Calificada, DOC-the highest category of Spanish wines.
The tequila called Gold is the Silver tequila tinted by dye and flavored with aromatic additives. Process of preparation of the Gold tequila is simple to the Silver tequila that is tinted after distillation. Tequila silver ( or blanco)- a transparent colorless kind of drink. It is bottled right after distillation, without any ageing. After double distillation the tequila is absolutely transparent, it is diluted with water to the required strength.
Today vodka is the water solution of the rectified ethyl alcohol from food raw materials with the corrected water. But in the 19th century vodka was made by distillation, as well as moonshine, whisky, rum and tequila. At the end of the 19th century the word Vodka became the trade term. With development of the industry in the 19th century, it was required to increase production of net ethyl alcohol for requirements of medicine, the chemical and perfumery industry. At that time the devices capable to produce alcohol with a strength up to 96% with high extent of cleaning were created. So the first rectifying colons appeared. Generally alcohol for vodka is made from grain raw materials, in Poland and Germany a basis for production of alcohol are potatoes. There are more than 5 billion liters of vodka produced annually all over the world. The main markets of vodka are the USA and Europe.
Gin is the strong alcoholic beverage made by double distillation of grain alcohol with addition of spices. The few know that the second name of gin is juniper vodka. The juniper is the main fragrance in gin. Historically the first creators of gin were Dutches. The gin is consumed in pure form as well as in cocktails. Today there are two types of gin English and Dutch. The London Dry Gin is considered the most popular. The Dutch gin is produced differently and has golden color that is provided by ageing in oak barrels for a short time. Each manufacturer has the confidential formula of gin production.
Cork is the ecological product which is ideal for wines packing. It provides the correctâ?� access of oxygen to wine that allows it to breathe. The production process of a stopper is followed by strict quality control. The main manufacturer of a cork is Portugal. The advantage of crock stoppers is the ease of packing and excellent mechanical behavior. The stoppers are divided into the following types in mass production: Stoppers for silent wines: Natural cork Agglomerated stoppers Colmated stopper Agglomerated stoppers with one or two natural disks at end Microgranulated stoppers Stoppers for cognacs, brandy, liqueurs and strong wines: T-shaped with agglomerated cork body and a hat from a natural tree, plastic, metal or other material. T-shaped with natural cork body and a hat from a natural tree, plastic, metal or other material. T-shaped with colmated cork body and a hat from a natural tree, plastic, metal or other material. T-shaped with microgranulated cork body and a hat from a natural tree, plastic, metal or other material. Stoppers for sparkling wines: Agglomerated stopper Agglomerated stopper with one or two natural disks at end faces