Tronçais and Limousin are the treasury of French oak . In this barrels made of powerful wood the French cognac is aging under the laws of France. For the taste and aroma of cognac the quality of the wood is just as important as the quality of the grapes. The barrel gives to the cognac abylitty to develop and matures. At a slow oxidation process of interaction with oxygen which penetrates into the pores of the oak. Today wine producers and large barrels producers are actively experimenting with different kinds of oak. Yet, over the centuries, from the moment of discovery of spirit storage, nothing better for this purpose than French oak, growing in old forests Tronçais and Limousin, was not found. The wood growing in Tronçais forest has a large number of small leeks and "more balanced" lignins and tannins. It is often used in primary aging of spirits. Oak from Limousine forest has the coarse-grained wood structure, more containing of important for cognac chemical compounds. This oak requires respect, especially the manufacture of barrels. 
So, for example, this oak is forbidden to saw - only split with archaic machines resembling a guillotine and only at a certain angle. Otherwise, the barrel due to the high porosity of the wood will flow. Besides, the new barrels from Limousin wood is used with great caution to avoid oversaturation of strong spirits at the beginning of tannins.
The French jealously guards these two legendary forests. Because, for the manufacture of barrels only fit the old oak aged at least 40 years of age.

In practice, at best is considered a centuries-old wood. Every year, a large cognac house cut down about 3,000 of huge trees for their needs. But for each felled tree they planted three new oaks. Cooperage production for the whole tribe is not used. On average, one large tree produces 3-4 barrels. Nevertheless in France behave to the oaks is very carefull and no piece of wood is wasted. Everything that is not suitable for production of barrels used in the production of furniture, building materials, or as fuel for sunbathing future cognac barrels.
- Year 1549 the first mention of sources: in books port of La- Rochelle was recorded fact of sending several dozen oak cognac barrels to the England .
- A certain number of so-called "angel's share" the barrel "drink" itself. New wood barrel according to recent data may absorb up to 1 % alcohol . Older barrel is not as " greedy ", absorbs about 0.4 % alcohol .
- Cognac barrel has a lot of names. In accordance with a long tradition of Cognac called him "fûts", although many winemakers use the generic name "barrique". In some cognac houses with huge vats for mixing or slow maturation of spirit called "foudres ". An old barrels since old times called " roux ".
- There are not two absolutely identical barrels. This old argument is valid in all. Even the volume of barrels produced by one craftsman , differ quite significantly - 350-400. What can we do , it's handmade!
- It's strange that image of the barrel as a heraldic symbol in the Cognac region is not retained. Neither of famous cognac house, not the city, not in its character pictured barrel.

Tequila Dulce Vida is made of 100% highland agave juice is segnificunt by it’s natural origin, high quality raw materials and excel taste. Another interesting feature of Dulce Vida is complicated pictires on the bottles, which transport us to the history of aztek. Goddess of fertility, and the goddess gave people the agave in Aztec mythology was Mayahuell.
She also was the personification of the agave plant (maguey). As a beautiful young girl, Mayahuel lived up in the stars with her evil grandmother, who was feared for the possibility that she might come to earth during a solar eclipse and destroy mankind.
One day Ehecatl the serpent god of the wind, went to explore the universe and spotted Mayahuel. He fell in love with her and curled his body around her. Mayahuel was enchanted—she loved being lifted up in the air amongst the clouds, and she fell in love with Ehecatl. Mayahuel eventually escaped to earth safely with her lover, the serpent god of wind. After becoming the goddess of the agave, Mayahuel gave birth to the 400 Rabbits, the divine gods of drunkenness.
Ometotchitli, (Two-rabbit) was their king.
The symbols on the bottles Dulce Vida Anejo, Dulce Vida Reposado and Dulce Vida Blanco demonstrate the Aztec legend and their gods. Dulce Vida Blanco portrays God Ometotchitli, Dulce Vida Anejo Ehecatl and Dulce Vida Reposado solar eclipse.
You can buy Dulce Vida products in alcoholic boutique «Wine List» at: Soběslavská 32, Praha 3 - Vinohrady, 130 00 Česká Republika, as well as in stock warehouse Cash & Carry, located on at Vinohradská 190, Praha 3 - Vinohrady, 130 00 Česká Republika, or to order by phone +420 777 146 999.

Advocaat Liqueur- is an original name of creamy egg liqueur. It consists of 4 bases ingredients: egg yolks, brandy, vanilla and sugar. Motherland of this drink is Holland. However primordial Advocaat was made in Brazil by Dutch settlers living here. As a base they used avocado плоды. And since no avocados were available back in Netherlands Dutch simulated the drink with eggs yolks.
Astonishing name liqueur Advocaat got not from legal agents. Though it thought that lawyers are very appretiate that soft crammy drink. In the language of the Aztecs word avocado sounded "ahuacatl". Translated in spanish it began to be as "avogado", what means lawyer/advocate. In Dutch advocate in turn sounded as "advocaat". Though it thoughts that lawyers are very appreciate that soft crammy drink. In the language of the Aztecs word avocado sounded "ahuacatl".Translated in spanish it began to be as "avogado", what means lawyer/advocate. In Dutch advocate in turn sounded as "advocaat". Thus this tasty drink get its so intrigue for most of european countries name.
Liqueur Advocaat is used as an ingredient in different desserts, waffles, cakes, ice creams and cookies.
Also it could be used as aperitif and digestive often in a wide glass topped with cocoa powder and whipped cream. Moreover Advocaat liqueur can serves as a centerpiece of different cocktails, for example Squashed frog cocktail.

Squashed frog cocktail
Advocaat liqueur by Fruko-Schulz company 15 ml, Melon Liqueur by Fruko-Schulz 15 ml Grenadin15 ml, stack and cocktail spooPour Grenadine into a stack of 15 ml, using the cocktail spoon, put layers of Melon liqueur 15 ml and 15 ml of Advocaat liqueur. Enjoy your drink!
You can buy Advocaat liqueur, as well as a full line of cocktail liqueurs by Fruko - Schulz in alcoholic boutique «Wine List» at: Soběslavská 32, Praha 3 - Vinohrady, 130 00 Česká Republika, as well as in stock warehouse Cash & Carry, located on at Vinohradská 190, Praha 3 - Vinohrady, 130 00 Česká Republika, or to order by phone +420 777 146 999.

Barrique- it is a small oak barrel on 225 liters. It was made and used in Bordo. Presently all wine makers all over the world use the barrique barrel. Besides the barrel the name Barrique has a wine, which has a stage of repairing in these barrels. Small size of a barrel is not accidental. Than barrel is smaller than intensive all wine process will be.
Wine left in barrique barrels from 12 till 18 month will get wonderful taste properties. Acidity of tipple decrease, the drink becomes to be more rich and composite. White wines get the vanilla peachy aroma, red wines – cherry. Also tons of coffee and roasted bread are quite visible in barrique vine. Except deep taste and light oak flavor the wine takes tannins from barrels. Tannins gave to the wine complexity, structure and ability for a long storing. Not every sort of grapes can be barrique wine. The best red sorts who can ripen in barrique barrel are Merlot and Cabernet the best from white are Pinot, Chardonnay and Sauvignon.Producing technology is absolutely not fit for a week wines.Producing technology is absolutely not fit for a week wines.Complicated by its structure oak just drown the taste of wine. After bottling the wine barrique can be conditioned in bottles for years and give you a perfect quality of the drink.
Magazin Kazale Company is an exclusive distributor of Deidesheim in Czech republic. And we are glad to advise you to try magic taste of red wine Cuvee Barrique. You can by Cuvve Barrique in alcohol boutique Wine List at Soběslavská 32, Praha 3 – Vinohrady, 130 00 Česká Republika, or on Cash & Carry warehouse at Vinohradská 190 , Praha 3 – Vinohrady, 130 00 Česká Republika, or order by phone +420 777 146 999. 

Tartaric acid can be found in fruits and vegetables such as potatoes, cucumbers, oranges, but the main source of tartaric acid is the grape juice. It used to give wine a pleasant sour flavor and intense color. Furthermore, the total acidity of the wine is determined by the amount of tartaric acid in product. It is called to reduce the pH beverage therefore it kills the undesirable bacteria that may be occurred in wine. The presence of tartaric acid promote of deeper multifaceted and delicate taste of this elegant drink. Tartaric acids often crystallize on bottom of the bottle or cork. In the wine industry, these crystals are usually called "wine diamonds" or "wine Snow" it’s scientific name-tartrate. It should be noted that the cool storage condition stimulates tartrates precipitation, so they are most often found in white wine and the older noble red. In dry wines crystals are larger and have a similar shape with a small diamonds in sweet wines sediment smaller and shaped flakes. Tartares are harmless and do not affect on the properties of wine. However, in most countries consumers perceive the presence of crystals of tartaric acid as a product defect. Therefore, winemakers are forced to intervene in the natural processes of wine making, stimulating loss tartrate before bottling by cold stabilization. They keep the wine in stainless steel tanks for 5-10 days and cools the temperature near 0 Co temperature, and then filtered and bottled drinks in bottles. This synthetic process affects one taste and flavor of the final product. The wine became more "simple". In many European countries, where the tradition of wine and the quality of the final product are valued, the presence of tartaric acid residue in the bottle even encourage because it is an indicator of natural winemaking, traditional way. This wine has a deep color, variety of aromas and rich of flavour, and the crystals can be removed by slowly overflowing drink in the decanter, leaving them in an empty bottle.

The classic method of brewing is a traditional way of brewing that people know since ancient times.
It is used mainly for the production of lager and ale. The difference between these two preparations foamy beverages only in the temperature of fermentation, the wort and the type of yeast. The classical method of brewing involves following steps of preparation:
1. Preparation of malt from barley. The barley is soaked in special vats of water with a temperature 12 degree 0 , and left to germinate. Germinated grains, dried and freed from germs by getting malt. Then the malt is roasted and ground.
2. Preparation of the wort. There are two ways of cooking the wort: boiling and maceration. In the first method the malt will be overwritten with a small part of the cold water, most bring to the boil and poured into the mash. Then, a third of the mash is separated, and again is boil and add back. The procedure performs several times until the whole mass is heated to 70-75 degrees.
During the second method the wort is mixed with cold water and the whole mash is heated once to 70 degrees, keeping the temperature, draw a few hours.
The difference between the ways is that the made first method beer is more robust and full of flavor, and cooked the second method the beer will have a higher percentage of alcohol.

3. Fermentation of wort. On the surface of the wort after 15-20 hours of foam is formed, gradually increasing in size and color.

After reaching its maximum foam gets dense texture and brown color on the surface of the foam, which indicates the presence of excess content of hops. That brown foam can give to the drink an unpleasant bitterness. Therefore, extra dark foam necessarily removed from the surface of the wort. The fermentation process takes 8 to 10 days. During this time, the foam on the surface became to a white colour, and not fermented remains about 1.5% sugar.

4. Fermentation of beer. The drink is pumped into the metal tanks which are maintained at a temperature of 0-3 degrees. As a result of secondary fermentation the residual sugar, increases the strength of beer and saturation with carbon dioxide and lighting.
5. Treatment of beer. After review and confirmation of the quality of the drink,the beer cold-filtered, clarified by filtration and waste compaction plates of different densities. Further, the drink is pasteurized and bottled in bottles or kegs. The whole procedure of brewing by classic method of preparation of the wort before bottling and kegging takes from 4 to 5 weeks. The final product is of high quality drink, exceptional flavor and excellent taste. In contrast to the modern method of accelerated brewing, so-called "Eurobeer" which is used in most large factories of the world, the classical method focuses on the compliance with all stages of cooking and traditions. Using " Eurobeer " the manufacturer is trying to accelerate the maturation time of beer, interfering with the natural processes of fermentation and maturation. No doubt that harms the quality of the product. To rate the drink, brewed by the classical method of brewing, you can try the beer "Prague Bridge." Brewed in the brewery "Rogozets," it brought together the best of Czech beer: famous Zhatetsky hops, caramel malt and water from Vazovetskoy Valley. Brewed from an ancient recipe with all stages of preparation, it can rightly be considered a traditional Czech beer. To try and beer, "Prague Bridge", you can in Wine List store at Soběslavská 32, Praha 3 - Vinohrady, 130 00 Česká Republika, or order by phone 420 777 146 999

Digestif (from lat. word digestivus - an aid to digestion) - a generic name of the drinks served at the end of the meal. Moreover, the use of such drinks after a meal helps to not only alleviate indigestion, but also is intended to clear the taste buds and maintain a good mood. According to unpublished rule aperitifs are light alcoholic drinks a light color, digestifs are strong and dark.
Culture of consumption is deeply rooted in the French Middle Ages. In those days, pharmacists created spirits liqueurs based on medicinal herbs, wine and spices. These liqueurs were used to finish the meal with a large change of course. It should be noted that the digestif must be combined with drinks accompanying the meal. For example, after an evening spent in the company with a bottle of light wine Brandy or Armagnac is consumed as a digestif. And after a hearty meal with a beer – whiskey is a proper to use. If vodka present at the dinner the best digestif is a cocktail "sour" with lemon juice. Mix 2 parts vodka, 1 part fresh lemon juice, and 1.5 parts of sugar syrup, cool with ice and shake then pour into the glasses. Accompanying sweet it must be remembered that the most appropriate digestif is to serve it by cream liquor.If you prefer a light dinner at the Anglo-American style the shot of bitters or variations of cocktails based on it will help to complete your meal.
Excellent digestifs and ingredients for their preparation are presented in a new collection of cocktail liqueurs company «Fruko-Schulz». Excellent taste of «Coffee liqueur» an amazing flavor of «Amarettto» and delightful «Bitter» help to create a special atmosphere for your dinner. Collection of liquor «Fruko-Schulz» and many other alcoholic goodies you can buy in alcoholic boutique «Wine List» which is located at: Soběslavská 32, Praha 3 - Vinohrady, 130 00 Česká Republika, or order by phone 420 777 146 999 .

Thujone - liquid colorless solid with a characteristic odor of menthol. Contained in the sap of thuya, tansy and wormwood. In large doses is a poison. But like all poisons in small doses is a medicine. Even in ancient times the infusion of wormwood was prescribed for jaundice, rheumatism, anemia and other diseases. Later, Madame Enrio, in the village Kouvet (Western Switzerland), cured gastric disease by her mysterious elixir made of wormwood.
This elixir became a predecessor of Absinthe, the main component of which is thujone. Prepared from the wormwood «Artemisia absinthium», wonderful drink is well- known by its mysterious effect influence on the human organism by thujone action. Due to this the absinthe condition intoxication is not like inebriation. There is a high concentration of essential oils after wormwood distillation. And the only a large dose of alcohol can keep it in a drink. That is why, the alcohol content in absinthe 70-75 %. But the effect of this emerald drink is in largely determines the content of thujone. The maximum allowed thujone content is 10 mg / kg . Correct absinthe is produced in the Czech Republic and Switzerland. The company «Fruko - Schulz» creates a classic absinthe, prepared in strict accordance with ancient recipes. This Czech Absinthe «Maktub» is available in the showroom «Wine List», which is located at: Soběslavská 32, Praha 3 - Vinohrady, 130 00 Česká Republika, or order by phone 420 777 146 999 .

Champenoise - classical, so-called «bottle» method of making champagne. According to this traditional technology of wine with carbon dioxide saturation occurs directly in the bottle during secondary fermentation. This method is extremely labor intensive and consists of a complex chain of processes, many of which takes a long time.
Method Champenoise includes the following steps: Assemblage (compilation of original compositions from pre-made wines) remuage (reduction of sediment to the cork), disgorging (extracting virtuoso sediment without wasting precious contents).
It is important to note that the method can be used for cooking other alcoholic products. The company «Zago» successfully uses it to prepare a collection of unusual beer «Malt Cuvee», which you can buy in the alcohol  boutique «Wine List» at: Soběslavská 32, Praha 3 - Vinohrady, 130 00 Česká Republika, or order by phone +420 777 146 999.