This traditional Czech drink was invented in the 19th century as a substitute for the original Caribbean rum. It is usually distilled from potatoes or sugar beets to create a base that is then enriched with rum essence. The drink was initially classified as rum and carried the name tuzemský rum (domestic rum), but since it is not distilled from sugarcane, European regulations prohibited its original name and classification. Tuzemák is still produced in the same way, and it is a staple drink across the country.
It can be enjoyed neat or in cocktails, but it is also used in the preparation of desserts, especially traditional Czech Christmas cookies (vánoční cukroví).
Žinčica is a Slovak dairy beverage made from sheep's milk. It is a sweet and sour drink produced from whey that is typically a byproduct of making bryndza cheese. Žinčica has a long tradition, but until the mid-20th century, it was mostly prepared and enjoyed by shepherds in the mountainous regions, where it is still traditionally served in a traditional wooden cup known as črpák.
It is also enjoyed in the Czech Republic, where it is called žinčice, and Poland, where it goes under the name żętyca. Nowadays, žinčica is also commercially produced, but only the varieties labeled as Žinčica salašnícka are made following traditional recipes and techniques.
Brněnské pivo, also known as Starobrněnské pivo, is a beer produced in the Czech Brno district. It comes as a non-alcoholic beer, light tap beer (světlé výčepní), dark beer (tmavé výčepní), and a lager.
These beers are made with Žatecký polorany červeňák and Magnum hop varieties, while the water is sourced from the town’s water supply system. The non-alcoholic type has a delicate hop aroma, and it can have up to 0,6 % ABV.
Moravian muscat is a Czech grape variety that was created by crossing Muscat Ottonel and the rare Prachtraube grape. Although the grape is also suitable for the production of sweet and sparkling wines, it is mostly used as a blending grape and in production of dry varietal wines.
Dry wines produced from Muškát moravský are golden-colored with typical spicy notes and floral, herbal, and citrusy aromas. They are usually light and aromatic, while the best examples will have an excellent balance of residual sugars and acidity.
The original Becherovka was created by a British doctor Frobrig. He passed down the recipe to Josef Becher who perfected it and initially put it on the market as a medical remedy in 1807, under the name English Bitter. Despite the political and war turmoil in the 20th century, Becherovka remained a leading Czech product and is still produced according to the original, secret recipe.
It is made with a combination 20 different spices and herbs that are macerated in alcohol to create a base which is then cut with water and sugar and left to age in oak casks. Becherovka is traditionally enjoyed neat or over ice, but it can also work well in cocktails, out of which the most popular is Beton—a combination of Becherovka and tonic water that was invented in 1967 for the international EXPO exhibition in Montreal.
Březnický ležák is a Czech-style pilsner that is produced in the Municipality of Březnice. It is a golden-colored beer with an alcohol content that ranges from 4.69 to 5.53% ABV. The taste is delicate and typically bitter, with a clean hoppy aroma and crisp flavor.
The beer is made from malt, granulated hops of the Žatecký poloraný červeňák variety, hop extract, sugar, and water from local natural wells. The only current producer of this beer is the company called Pivovar Herold Březnice, which has been brewing it since 1999.
Chamomilla bohemica is a dried flowerhead of the chamomile plant from the Flos chamomilla vulgaris species, produced in the Bohemia area in the Czech Republic, consisting of Prague, Central and South Bohemian, Plzeň, Karlovy Vary, Ústí nad Labem, Liberec, Hrádec Králové and Pardubice regions.
The designated area of production is characterized by loamy and sandy soils and the average annual rainfall of 500-700 mm/m2, providing favourable conditions for growing the chamomile plant of an excellent quality, where it was grown before the 1950s.
Cabernet Moravia is a hybrid grape from the Czech Republic that was created by crossing Zweigelt (Zweigeltrebe) and Cabernet Franc varieties. The grape was created by Lubomír Glos from Moravská Nová Ves, and although it was first crossed in the 1970s, it was officially registered in 2001.
Plantings of Cabernet Moravia are not abundant, but the grape has shown great potential in South Moravia. The best examples made with Cabernet Moravia are usually dark garnet in color, with typical aromas of black currant, cherries, blueberries, and peppery nuances.
Českobudějovické pivo is a moderately bitter beer produced in the Czech Republic. The water used in the preparation process must come from the underground lake of the České Budějovice Basin, the hops come from the Žatec area, and the malting barley is grown in the Moravia region.
It comes as a lightly malty pale beer and as an intense dark version that has dominant roasted aromas. Due to the use of Žatec hops, the beer has a unique and pleasant taste, making it a very popular alcoholic drink in the country. The beer comes in five varieties: pale lager, Kräusened pale lager, pale draught, special beer, non-alcoholic beer, and dark lager.
Znojemské pivo is a beer produced in several varieties in the Znojmo area in the Czech Republic. It can be produced as a light or dark draught beer and a lager. Only three ingredients are used in the production process – barley malt, water, and hops.
The water is provided by the city's supply system, while the hops are of the Žatecký poloraný červeňák and Magnum Hallertau varieties. The alcohol content varies depending on the style; light draughts range from 3,2 to 4,0%, dark draughts from 3,8 to 4,0%, and lagers from 4,5 to 5,0% ABV.
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