Beverage
|Region of Istria
Herbal brandy Biska
Variants
Ingredients
Approximately 10 g of dried or 40 g of fresh leaves are added to 1 liter of selected distillate
Preparation
Spirits base:
In the production of herbal brandy "Biska", different distillates of viticultural origin can be used, such as: wine spirits (distillation of wine), grape marc spirits (distillation of grape marc) or grape spirits (distillation of fresh fermented grapes). The selected distillate must be free of pronounced negative sensory and physicochemical properties and usually has a strength of around 40% alcohol by volume but not less than 37.5% by volume. In order to reduce the alcohol strength, the use of distilled and/or demineralized water is allowed.
Herbal part:
Mistletoe leaves (Viscum album L.) are used to produce "Biska". Mistletoe leaves are harvested by hand in the spring before flowering and are used either dried (dried in a dark and airy place) or fresh to prepare "Biska".
Production of Biska:
Approximately 10 g of dried or 40 g of fresh leaves are added to 1 liter of selected distillate. The maceration process, during which the leaves are soaked in the distillate, lasts from a minimum of 40 days to up to 90 days and takes place without exposure to sunlight. The duration of maceration, along with the quantity and type (dried or fresh) of leaves used, determines the style of the product—particularly its color. The color of Biska ranges from olive green to cognac. After maceration, white sugar (sucrose) is added to the distillate in an amount of 30–100 g/L. The finished herbal brandy, Biska, is aged for a minimum of six months before filtration and bottling.
Ingredients
Approximately 10 g of dried or 40 g of fresh leaves are added to 1 liter of selected distillate
Preparation
Spirits base:
In the production of herbal brandy "Biska", different distillates of viticultural origin can be used, such as: wine spirits (distillation of wine), grape marc spirits (distillation of grape marc) or grape spirits (distillation of fresh fermented grapes). The selected distillate must be free of pronounced negative sensory and physicochemical properties and usually has a strength of around 40% alcohol by volume but not less than 37.5% by volume. In order to reduce the alcohol strength, the use of distilled and/or demineralized water is allowed.
Herbal part:
Mistletoe leaves (Viscum album L.) are used to produce "Biska". Mistletoe leaves are harvested by hand in the spring before flowering and are used either dried (dried in a dark and airy place) or fresh to prepare "Biska".
Production of Biska:
Approximately 10 g of dried or 40 g of fresh leaves are added to 1 liter of selected distillate. The maceration process, during which the leaves are soaked in the distillate, lasts from a minimum of 40 days to up to 90 days and takes place without exposure to sunlight. The duration of maceration, along with the quantity and type (dried or fresh) of leaves used, determines the style of the product—particularly its color. The color of Biska ranges from olive green to cognac. After maceration, white sugar (sucrose) is added to the distillate in an amount of 30–100 g/L. The finished herbal brandy, Biska, is aged for a minimum of six months before filtration and bottling.
Ingredients
Approximately 10 g of dried or 40 g of fresh leaves are added to 1 liter of selected distillate
Preparation
Spirits base:
In the production of herbal brandy "Biska", different distillates of viticultural origin can be used, such as: wine spirits (distillation of wine), grape marc spirits (distillation of grape marc) or grape spirits (distillation of fresh fermented grapes). The selected distillate must be free of pronounced negative sensory and physicochemical properties and usually has a strength of around 40% alcohol by volume but not less than 37.5% by volume. In order to reduce the alcohol strength, the use of distilled and/or demineralized water is allowed.
Herbal part:
Mistletoe leaves (Viscum album L.) are used to produce "Biska". Mistletoe leaves are harvested by hand in the spring before flowering and are used either dried (dried in a dark and airy place) or fresh to prepare "Biska".
Production of Biska:
Approximately 10 g of dried or 40 g of fresh leaves are added to 1 liter of selected distillate. The maceration process, during which the leaves are soaked in the distillate, lasts from a minimum of 40 days to up to 90 days and takes place without exposure to sunlight. The duration of maceration, along with the quantity and type (dried or fresh) of leaves used, determines the style of the product—particularly its color. The color of Biska ranges from olive green to cognac. After maceration, white sugar (sucrose) is added to the distillate in an amount of 30–100 g/L. The finished herbal brandy, Biska, is aged for a minimum of six months before filtration and bottling.
Ingredients
Approximately 10 g of dried or 40 g of fresh leaves are added to 1 liter of selected distillate
Preparation
Spirits base:
In the production of herbal brandy "Biska", different distillates of viticultural origin can be used, such as: wine spirits (distillation of wine), grape marc spirits (distillation of grape marc) or grape spirits (distillation of fresh fermented grapes). The selected distillate must be free of pronounced negative sensory and physicochemical properties and usually has a strength of around 40% alcohol by volume but not less than 37.5% by volume. In order to reduce the alcohol strength, the use of distilled and/or demineralized water is allowed.
Herbal part:
Mistletoe leaves (Viscum album L.) are used to produce "Biska". Mistletoe leaves are harvested by hand in the spring before flowering and are used either dried (dried in a dark and airy place) or fresh to prepare "Biska".
Production of Biska:
Approximately 10 g of dried or 40 g of fresh leaves are added to 1 liter of selected distillate. The maceration process, during which the leaves are soaked in the distillate, lasts from a minimum of 40 days to up to 90 days and takes place without exposure to sunlight. The duration of maceration, along with the quantity and type (dried or fresh) of leaves used, determines the style of the product—particularly its color. The color of Biska ranges from olive green to cognac. After maceration, white sugar (sucrose) is added to the distillate in an amount of 30–100 g/L. The finished herbal brandy, Biska, is aged for a minimum of six months before filtration and bottling.
Ingredients
Approximately 10 g of dried or 40 g of fresh leaves are added to 1 liter of selected distillate
Preparation
Spirits base:
In the production of herbal brandy "Biska", different distillates of viticultural origin can be used, such as: wine spirits (distillation of wine), grape marc spirits (distillation of grape marc) or grape spirits (distillation of fresh fermented grapes). The selected distillate must be free of pronounced negative sensory and physicochemical properties and usually has a strength of around 40% alcohol by volume but not less than 37.5% by volume. In order to reduce the alcohol strength, the use of distilled and/or demineralized water is allowed.
Herbal part:
Mistletoe leaves (Viscum album L.) are used to produce "Biska". Mistletoe leaves are harvested by hand in the spring before flowering and are used either dried (dried in a dark and airy place) or fresh to prepare "Biska".
Production of Biska:
Approximately 10 g of dried or 40 g of fresh leaves are added to 1 liter of selected distillate. The maceration process, during which the leaves are soaked in the distillate, lasts from a minimum of 40 days to up to 90 days and takes place without exposure to sunlight. The duration of maceration, along with the quantity and type (dried or fresh) of leaves used, determines the style of the product—particularly its color. The color of Biska ranges from olive green to cognac. After maceration, white sugar (sucrose) is added to the distillate in an amount of 30–100 g/L. The finished herbal brandy, Biska, is aged for a minimum of six months before filtration and bottling.
Ingredients
Approximately 10 g of dried or 40 g of fresh leaves are added to 1 liter of selected distillate
Preparation
Spirits base:
In the production of herbal brandy "Biska", different distillates of viticultural origin can be used, such as: wine spirits (distillation of wine), grape marc spirits (distillation of grape marc) or grape spirits (distillation of fresh fermented grapes). The selected distillate must be free of pronounced negative sensory and physicochemical properties and usually has a strength of around 40% alcohol by volume but not less than 37.5% by volume. In order to reduce the alcohol strength, the use of distilled and/or demineralized water is allowed.
Herbal part:
Mistletoe leaves (Viscum album L.) are used to produce "Biska". Mistletoe leaves are harvested by hand in the spring before flowering and are used either dried (dried in a dark and airy place) or fresh to prepare "Biska".
Production of Biska:
Approximately 10 g of dried or 40 g of fresh leaves are added to 1 liter of selected distillate. The maceration process, during which the leaves are soaked in the distillate, lasts from a minimum of 40 days to up to 90 days and takes place without exposure to sunlight. The duration of maceration, along with the quantity and type (dried or fresh) of leaves used, determines the style of the product—particularly its color. The color of Biska ranges from olive green to cognac. After maceration, white sugar (sucrose) is added to the distillate in an amount of 30–100 g/L. The finished herbal brandy, Biska, is aged for a minimum of six months before filtration and bottling.
