Alcohol of Montrei and Alta California
Montrei and Alta California never joined the NAL in Prohibition, as such, the two countries were popular destinations for those who imported alcohol into the NAL illegally, and also for trips on holiday. Both nations share the same or similar liqueurs, often under different names, but essentially the same.
Liqueurs, known as Licor in Montrei and Alta California, are popular during social events, as digestives, and also as apéritifs (called aperitivos in both nations). There are a few popular all purpose licors. It is tradition and considered polite to offer your guests a small glass of liqueur when they arrive at your home in Montrei and Alta California.
- Crema d'Eirva Boina/Crema de Hierba Bôna - Similar in flavor to the well known "crème de menthe", it is less intense than traditional crème de menthe, as the herb with which is it made is not as strong as peppermint or spearmint. The herb used is known as eirva boina in Montrei, and yerba bôna in Alta California. A common recipe is to soak the dried leaves in distilled grain alcohol, filter, and then sugar is added to create a somewhat syrupy, and very sweet liqueur.
- Licor de Hierba Santa/Eirva Santa (Eriodictyon californicum) - This is a liqueur made from infusing dried leaves of Yerba Santa in grain alcohol, and adding sugar after the liquid is filtered. It has a pleasant taste and aroma which is difficult to describe. This is used more as a digestif as the herb is said to aid digestion.
- Saúco - While the name means "elder(berry)" and is also related to the Italian word "sambuca", it is not prepared in the same way as proper sambuca. It is more properly grain alcohol flavored with pressed and filtered elderberries, bottled with vanilla and cinnamon and sweetened with sugar. It is popular as a dessert cordial.
- Açùeto/Azulito - Made from infusing the berries of Amelanchier plants with vanilla beans, and the zest of oranges in grain alcohol. The resulting liqueur is said to taste similar to blueberries.
Floral liqueurs are very popular, and just about any non poisonous, sweet smelling flower is popular as a liqueur. They are usually enhanced by the addition of vanilla. They are considered "cremas", and for the most part are not made very differently from similar liquers flavored with flowers. The most popular commercial types are:
- Crema de Jaçmín, Jazmin - jasmine flowers
- Crema d'Açàr, Azahar - orange blossoms
- Crema de Flor de Limón - lemon blossoms
- Crema de Flor de Lavanda - lavender flowers (similar to Castillian Cantueso).
- Crema de rosa - rose petals
- crema de violeta - violet
Due to their sweet, mild flavors, these are generally served after meals.
Montrei and Alta California do not have a tradition of beer making like Northern Europe, the industry only began in both Montrei and AC at the turn of the century. As such, beer has become very popular in both nations and is considered to be more of a common drink than wine, but both wine and beer share almost equal popularity for every day drinking. Beer is however considered the drink of the "average man", or more specifically, laborers and blue collar workers.)
Beers in Montrei and AC are like those of Mejico, in fact, it was brewmasters from Mejico who brought the technology to both nations after the period of wars of independence. Mejican beers are similar in style to those of Vienna.
- Loma Prêta - Alta Californian brewer known for its specialty beers, especially the famed coffee flavored beer it sells on a small scale
- Mont Blanco - Montreiano brewers of rather light, less bitter lagers than the other four breweries. One of the most popular brands, but is considered inferior to other brands, though considered very drinkable.
- Baîa - The oldest brand, originally bottled in Montrei. They brew malty, full bodied lagers.
- Paxaro Negro - Montreiano brewer known for crafting rather dark beers with full body and flavor.
- Gabilan - Alta Californian brewer of basic lagers, popular due to its rather low cost.
- La Playa - Popular Alta Californian brewer whose beer is second in popularity to Mont Blanco, as they offer similar light, less bitter lager, although La Playa is considered to be more flavorful among beer connoiseurs.
For the full article, please see Viticulture of Montrei.
Viticulture of Montrei and Alta California began with the first Catholic fathers who used the grapes to prepare sacramental wine, and has hence progressed into a valuable and lucrative industry, especially in the Napa region of Montrei.
Neither Alta California nor Montrei have created new types of hard liquor, but produce regional variations of popular types.
- Ginebra, Ginevra - Gin. Typically flavored in both AC and Montrei with citrus, anise, yerba santa, and of course, juniper.
- Quemaéto - This is the general word in AC and Montrei for brandies produced in either country. The word originally came from the phrase "vino quemaéto" - "burned wine" (although the word quemaéto is affectionate and positive). If the quemaéto is made from fruits other than grapes, the fruit is specified: quemaéto de mançana (apple brandy), quemaéto de pera (pear brandy), quemaéto de çereça (cherry).
- Peón - This drink is similar to grappa, in that it uses the skins and stems of grapes after the first pressing. Like grappa it is similarly strong and an acquired taste. The name means "laborer" in Montreiano and Castilian, and was applied because it had originally been considered a cheap, common drink. It has enjoyed a surge in its popularity among all classes in the past 50 years due to refinement of the process and the final product.
Fortified wines enjoy popularity, and have been produced as long as wine has been produced and consumed in Montrei.
- Xerex - (pronounced /SerES/) Sherry. As the name Jerez is registered in Castille, Montreiano and Alta Californian producers use the old Montreiano word for the town of Jerez for their variation to differentiate their version from that of Jerez. Xerex has its own flavors which differentiate it from the Jerez of Castille.
- Angelica - A true original from Montrei and Alta California, this wine originated during the colonization era. This wine comes in two styles, as sweet, lightly fermented wines fortified with brandy, and as fresh pressed grape juice fortified with brandy. The latter version tends to be sweeter, but is considered to be cheaper. The traditional version is made with mission grape juice, lightly fermented and fortified with brandy. In recent years improved varieties of the mission grape have been developed, with larger fruits selected for more flavor. Versions with wine rather than juice are considered to be the finest versions of angelica. Angelica is the most popular fortified wine because anyone can make it, but the best, and most expensive come from wineries, where the price can range close to one third of a day's wages.