Latgale (Latgale) – a historical region in the east of Latvia, occupies about a quarter of the country’s area and is famous for its developed moonshine. It was the local distillers who came up with the recipe for the tincture, which as closely as possible (according to their assurances) repeats the taste, smell and color of real cognacs, while being prepared in a couple of weeks from ordinary moonshine without aging in barrels. The drink was called “Latgalian cognac”, now it is unofficially considered the national Latvian spirit.
Just in case, let me remind you that according to international law, only grape distillate aged in barrels for at least 2 years, produced in the French region of Charente according to a strictly defined technology, can be called “cognac”. Distillates based on grape juice from other countries are referred to as “brandy”. Latgale cognac does not fall into either the first or the second category.
Ingredients:
- moonshine (vodka, alcohol 45-50%) – 3 liters;
- oak bark (or chips of medium roast) – 2 tablespoons;
- sugar – 3 tablespoons;
- cloves – 3 bud;
- coriander – on the tip of a knife;
- nutmeg – 0,5 grams.
The traditional recipe uses 50-degree double-distilled moonshine, vodka or alcohol diluted with water is also suitable. The quality of the alcohol base must be high, otherwise it will not work to reproduce the cognac aroma.
Oak bark can be bought at a pharmacy, but it is better to use chips – pre-prepared (soaked and dried) oak wood. The main thing is not to overdo it with spices, especially nutmeg, so that the tincture does not come out too spicy.
Cognac recipe in Latgale
1. Steam the oak bark in boiling water, soak for 10 minutes, drain the broth, rinse with clean cold water and dry. Evaporation removes excess tannins from the bark, due to which the Latgale cognac may have a pungent smell and an unpleasant taste of “plinth”.
Preparation for infusion of chips (chips) depends on the initial condition, follow the manufacturer’s instructions.
2. Dissolve sugar in 100 ml of moonshine.
3. Put all the ingredients in a jar for infusion. Pour in moonshine and dissolved sugar. Mix. Close the lid. Insist in a dark room at room temperature for 10-30 days.
4. After 10 days of aging, once every 2 days, taste the drink, when a red-brown color appears, a persistent aroma and taste will suit you, filter the Latgalian cognac through gauze or a strainer. The exact holding time depends on the properties of the bark and cannot be predicted in advance.
Attention! With a long infusion, the alcohol base absorbs too many tannins, so it is not recommended to overexpose the drink on bark or wood chips.
5. Pour the finished tincture into bottles for storage, close tightly. To improve the taste, keep from 2 weeks to six months in a dark, cool place.
When stored away from direct sunlight, the shelf life of Latgalian cognac is up to 5 years.
