Alcohol of Louisianne
The Alcohol of Louisianne is widely considered to be the best in North America and to rival that of France. Louisianne has been the single largest producer of alcohol in North America for the better part of three centuries, only recently losing ground to the micro-breweries and vineyards of the North American League. During the era of Prohibition in the North American League Louisiannan wines, brandies, beers and whiskeys were routinely sold to other nations in North America and were then re-directed to the NAL through the Pègre. There were several notable vineyards that sold their wares directly to the Pègre as well.
In modern times Louisiannan savoir-faire have spread to other wine-making regions of North America, spawning wine, brandy, beer, and other “spirited” industries in Oregon, the NAL-SLC, Tejas, Mejico, and even Alta California. Most renown of course are the vineyards of the Napa Valley in Montrei, themselves grown from French and Louisiannan rootstocks.
Louisianne’s beverages reflect the immigration that has come to the country over the years; Montignac and wine from France, Beer from the Holy Roman Empire, Batavian Kingdom and England, Whisky from Scotland, and other liquors from the Scandinavian Realm, Dalmatia and even Japan.
Louisianne boasts a bevy of pilsners, lagers, ales, and beers styled after every major style of the Germanic regions of Europe. Beer is more commonly served in Nouvelle Navarre, Nouvelle Gaulle and Nouvelle Cournouaille.
One of the largest breweries in Louisianne, Brasserie Bavaroise, S.A. is headquartered in Saint-Louis, with plants around the NAL, Alta California and Tejas. Sporting a number of "micro-brews" as well as their standby Kreuznacher, a budveizer styled beer, as well as Adenberger Pils a pilsener. Due to its location, Brasserie Bavaroise was not as hard hit by Prohibition and rebounded into the NAL market, gaining a critical marketshare that has not been deeply eroded since.
With immigration from the NAL, Scottish know-how brought the barley and corn of Louisianne to fruition in Louisiannan Double-Malt Whiskey. Unlike Kentucky Whiskey or Bourbon Whiskey, which is regulated at 51% corn mash, the Louisiannan Double-Malt Whiskey recipe dictates that the recipe must contain at least 65% barley and at most 15% corn. Other un-malted grains, such as rye can be used to fill the difference, however five star Whiskey contains 90% barley, 7% rye and 3% corn with the rye un-malted. Louisiannan Double-Malt Whiskey earns its name only after it has aged for at least 10 years in charred-oak casks.
Most aficionados of whiskey compare Louisianne whiskeys favorably to Irish Whiskeys, which are often 100% barley.
While Louisianne has brandies that are being developed in and around the Rocheuses’ piedmont, the only internationally marketed brandy is Montignac, which some have called a Louisiannan Cognac or Armagnac. The local industry prefers that it be called an equivalent rather than a Cognac or Armagnac as each of the brandies’ names are an Appellation Contrôlé.
Louisianne’s Japanese contingent has imported Sake from Japan quite regularly, and it is gaining a following among the youth. Sake has begun to be created locally in the Japanese sector of Lyons-sur-Mizouri, using locally grown rice, as well as rice imported from Montrei.
Since the scientific proof of innocence has been brought to light in the 1970's, Absinthe has become quite popularly produced in Aurignac, Garonne-Neuve, and various cities in Aurillac, Osage. It is not exported at present as many nations still maintain strictures against Absinthe. There has been no noticeable rise in tuberculosis cases since re-introduction to the market, as was a commonly suggested deleterious side-effect in anti-absinthe propaganda.
Provençemel is a mead made from the honey of bees that have pollinated from lavender fields, which is then subsequently imbued with additional lavender flavor from sprigs of the same lavender, as well as other spices that are held as a trade secret by the Provençemel Distillery.