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
Sawdust brandy (wood alcohol). Sawdust brandy Sawdust brandy (from the German "Holzbranntwein") is a neutral spirit produced through the distillation of wood products. To produce sawdust brandy, the wood is cooked with a diluted sulfuric acid, which causes the cellulose to be broken down via acid hydrolysis into dextrose and other simple sugars, while the lignin remains. The acidic, sugar-containing liquid is neutralised and allowed to ferment, producing the ethanol that will later be purified through distillation. In the German Democratic Republic, the lye produced from the wood pulp was employed in the production of the "Holzschnaps" ("wood schnapps"). Brandy for human