Cyprus brandy Keo Five Kings at 40%. Most varieties have a distinctly sweet aftertaste. Cyprus brandy is typically produced by double distillation of xynisteri-based white wines with aging in oak barrels. Cypriot brandy forms the base for the Brandy Sour cocktail, in addition to locally produced lemon cordial, that has been cited as the national drink of Cyprus. Cyprus brandy The production of brandy on Cyprus began in 1871 by ETKO (the oldest surviving distiller on the island) following their importation of a pot still from Cognac in 1868. Data coming from the English explorer Samuel Baker revealed that in 1875 the
Jersey Spirits Distilling Co. for actual places in New Jersey and include illustrations by a local New Jersey artist. The operation is eco-conscious with the spend grains from distilling going to a Sussex County farm to feed cattle. The tasting room and manufacturing area utilizes materials reclaimed from barns and farms from in New Jersey. The distillery offers tours, tastings, cocktails and retail at their location during their operating hours. The company is in the process of distributing to bars, liquor stores and restaurants. Jersey Spirits Distilling Co. Jersey Spirits Distilling Company is a craft distillery located in Fairfield Township, Essex County, New Jersey,