Uncovering the names of alcoholic beverages
You probably know many alcoholic beverages that you enjoy drinking alone or combined in different cocktails, but do you know where their names come from? From whiskey and gin to rum and absinthe, the origins of spirits have fascinating stories to tell. Are you ready to explore them? You will surely learn some curious facts to share at your next party!
1. Whiskey
Whiskey is one of the most consumed alcoholic beverages in the world. It is produced by distilling malt fermented with cereals such as wheat, barley, corn, and rye, and the resulting spirit is subsequently aged in white oak barrels.
In the Middle Ages, alcoholic beverages were classified into two main groups: "aqua ardens" (burning water) and "aqua vitae" (water of life). Whiskey falls into the category of "aqua vitae." The Latin term was translated into Middle Irish as usque beatha, which in turn derived into usquebaugh, pronounced: "wiskyba," giving rise to "whisky" (Scotland) and "whiskey" (Ireland and the United States).
2. Brandy
The word brandy is an abbreviation of brandywine, an English term dating from the early 17th century. It comes from the Dutch brandewijn, meaning "burnt wine" or "burning wine," referring to the distillation process.
Brandy is made from the distillate of wine or fermented fruit pulp, primarily grape skins. There are different types of brandy. Perhaps one of the best known is cognac, a high-quality wine distillate, named after the city in France where it is produced.
3. Gin
Gin is a distilled drink made from juniper berries, among other ingredients. The term gin is an abbreviation of the Old English word genever, which in turn derives from the Dutch jenever and the French genièvre. Moreover, all these words trace back to the Latin word for juniper, juniperus.
This drink emerged among European monks during the Middle Ages as a medicinal liquor. Then, in the 17th century, gin gained popularity in England and transitioned into the modern drink we know and love. Nowadays, gin is used to prepare different cocktails, including Tom Collins, Negroni, and the popular Gin & Tonic.
4. Rum
The first references to this drink date back to the mid-17th century in Barbados, a small Caribbean island with sugar plantations that was under British rule for several centuries. When rum began to be produced on a large scale in the colonies, the English imported it to Europe and popularized it throughout the continent.
There are many theories about the origin of the word rum. The most accepted one suggests that it comes from the English slang word rumbullion which means "great tumult." This term might have originated in the Devonshire area on the southwest coast of England. From rumbullion, it became known as rum in English, rhum in French, and ron in Spanish.
5. Vodka
Vodka is an emblematic drink of Eastern European countries and is used to prepare a multitude of cocktails, including the Martini Vesper, Moscow Mule, White Russian, Cosmopolitan, and Bloody Mary, among others. The word vodka comes from the Russian word voda, which means "water." The ending -ka makes it diminutive, translating to "little water."
Vodka is a distillate that comes from the fermentation of potatoes, wheat, barley, grapes, beets, or any plant rich in starch. Originally, the aim was to obtain a simple, alcoholic liquid composed of ethanol and water, with no pretensions in terms of aroma or flavor. It also needed to have a high alcohol content to cope with the harsh Russian winters. Traditionally it has a graduation around 40º, although there are vodkas that reach 80º and up to 96º. It is hard to believe that it’s simply called water!
6. Bourbon
This distillate made mainly from corn, was first introduced in the United States in the 18th century. The first known producer was Reverend Elijah Craig, a Baptist minister. Legend has it that the clergyman established the first distillery in Fayette County, Kentucky, with the help of a Southern farmer who provided surplus corn from his harvest.
Although it was born in Fayette, this variety of whiskey was named after another nearby county, Bourbon County, where the spirit began to be produced on a large scale. The names of both Kentucky counties have their origin in the same historical figure: Gilbert du Motier, the Marquis de Lafayette, a French aristocrat related to the House of Bourbon.
7. Vermouth
The word vermouth comes from the German word wermut, which means "wormwood," one of the main herbs used to make this beverage. This fortified wine, flavored with different botanicals (flowers, herbs, roots, and spices), has been used since ancient times for medicinal purposes. However, the modern version we know today was first introduced in Turin, Italy, in the 18th century.
In the 19th century, vermouth became a global trend thanks to the rise of bars and cocktails, as it was —and still is— an essential ingredient to prepare classic drinks such as Martinis, Negronis, and Manhattans.
8. Tequila
Tequila is, without a doubt, a staple of Mexican culture and a famous drink around the world. In ancient times, it was considered a gift from the gods. Today it’s served as an aperitif or combined with other beverages and ingredients to prepare cocktails.
This spirit is produced from the distillation of fermented juice obtained from the heart of a plant known as "blue agave." Its name comes from the Nahuatl word Tekilan, which means "place of the workers."
9. Absinthe
This popular anise-flavored spirit, made from wormwood oil and other herbs, has a high alcohol concentration. With a bitter taste, absinthe’s color is usually pale green. Its name derives from the Latin absinthium, which in turn comes from the Greek apsínthion, meaning "wormwood."
The use of wormwood to make alcoholic beverages dates back to the 1st century, but it was not until the end of the 18th century, in French-speaking Switzerland, that the drink we know today was created. At the end of the 19th century, absinthe, often called "Green Fairy," was the most popular spirit in Europe, enjoyed by all social classes, especially artists and bohemians. However, years later its consumption was limited because it could cause hallucinations, which gave birth to the term absinthism.
10. Pisco
Peru and Chile, neighboring South American countries, share many things: the Andes mountain range, common ancestors, customs, and, notably, the debate over the origin of pisco. The true birthplace of this spirit has long been questioned, with both countries claiming it as their own. What we do know is that the name pisco may derive from the Quechua word Pisku, meaning "bird."
Peruvian and Chilean pisco are different varieties but have in common that they are grape distillations, made similarly to brandy and cognac. Despite the ongoing controversy, no one should miss trying a good pisco sour!
Video Post From Schnitz Racing Youtube Clip
Building a Turbocharged Gen 3 Hayabusa in 23 Minutes
https://youtu.be/CGAxavmopuk?si=cyh6FdnzoyrPl7mD
In a recent post on their Youtube video, a Schnitz Racing staff member showed an RCC Turbo build on a Gen3 (above video link), basically implying that it is an easy 23 minute installation. Number 1: He did NOT mention that a Shim/Spacer is required to lower compression. Number 2: Eliminating the oil cooler makes it not great for the engine for highway use. Number 3: the $3-4k MaxxECU (not shown) but necessary for the Gen3 is not an easy setup.
Response from HardRider Motorcycle
Re: Schnitz RCC kit video:
https://hardrider.net/proboost-turbokits/
Ok lets discuss and keep it honest if people can handle the truth. I would recommend keep the Gen3 stock and buy a Gen2 plus and a Proboost turbo kit and have 2 bikes. Why? In this column it was reported that the turbo kit for the gen3 complete was $11k, (RCC kit and MaxxECU) plus installation.
The problem with the Schnitz installation video is what they don't tell you. First off this installation provides a 4psi max turbo limit and with the elimination of the oil cooler, not a great bike for the highway because without the oil cooler the bike will overheat without using the turbo and will be a boiler on a hot day with turbo usage.
Why do they not suggest adding the shim/spacer to lower the compression from 12.5/1 to the 9.5/1 to run the turbo. The answer is simple, most people do not want to take their engine out and taken apart on a new Gen3 motorcycle. Its a lot of work and very costly. So you are limited to 4psi which is really, really a low boost. Most people will want more and when they use more boost, without the spacer, the motor will blow.
Likewise with an installation like this, the RCC turbo requires the elimination of the oil cooler. The turbo adds a lot of heat to the oil and taking the oil cooler off is bad for the engine and even worse when you use the turbo and yet worse on a hot day. Highway riding is very hard on the engine without the oil cooler.
Alternatively, we suggest you purchase a Gen2 Busa, then have Schnitz purchase a ProBoost turbo kit from HardRider Motorcycle (North American Distributor for ProBoost). Retail price is considerably lower than the RCC kit, you do not require $4k MaxxECU unit plus installation, you can use the bikes stock oil cooler, all for the same price as the RCC $11k turbo kit.
Plus the benefit is, you now have up to 11psi boost and the bike is not going to overheat on the highway.
Yes it requires the shim/spacer but every Busa requires this due to the high compression of the motors. This is a necessary step to save your engine.
This bike is also for sale: $8900.
You can purchase the ProBoost Turbo directly from HardRider Motorcycle or at the same price from Schnitz Racing.
HardRider Motorcycle
Performance Products | Nitrous | Turbo | Superchargers
Email: info@hardrider.net | Web: hardrider.net
Tel: 1-800-971-5030 | News
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Stoker called Transylvania “one of the wildest and least known portions of Europe” in the book’s first chapter, an evocative description based on his research into the area and 19th-century travel literature (though the author never actually visited Romania’s spookiest region). Before falling in battle in 1476, Vlad III earned a reputation for brutality. Impalement was his favorite means of torturing and dispatching his enemies, but he was also known to decapitate, disembowel, and skin them; some claim he even dipped his bread in his victims’ blood while using their impaled bodies as morbid dinner guests. Whether such gory details are true may never be known, but it’s easy to see how he inspired one of the world’s most fearsome fictional characters. HardRider Motorcycle Performance Products | Nitrous | Turbo | Superchargers Email: info@hardrider.net | Web: hardrider.net Tel: 1-800-971-5030 | News CAN/USA ProBoost Distributor | NitroBoost | TTS
Toronto Canada | Lewiston NY USA | Worldwide Shipping |
