Hembränt /Hembrant
Hembränt is a common name for Finland's home-distilled spirits that are usually made from potatoes or sugar. Production of Hembrant is illegal, but it is still very popular and produced in many households, especially in Finland's countryside. It has a characteristic strong smell due to the high alcohol content of up to 90%.
Hembränt is known in Russian as Samogon and is also called Pontikka (owing this name to the cheap and poor-quality French wine from Pontacq), Skogsstjärnan (forest star), Tuliliemi (fire sauce ), Kotipolttoinen (home burnt) or Chateau de Garage.
Related Articles | |
| A la Bercy | ■■■■■ |
A la Bercy: a la Bercy French term that means "in the style of Bercy", it refers to garnish for entrecôte . . . Read More | |
| Cider | ■■■■ |
Cider refers to one of Finland's popular beverages that is traditionally made from fermented apple or . . . Read More | |
| Salmiakki Koskenkorva | ■■■■ |
Salmiakki Koskenkorva refers to one of Finland's alcoholic drinks which owes its specific spicy flavor . . . Read More | |
| Lakka | ■■■■ |
Lakka is the Finnish word for cloudberries and also refers to the Finnish liqueur which is actually made . . . Read More | |
| Bearnaise sauce | ■■■■ |
Bearnaise sauce is a classic French sauce made with a reduction of vinegar, white wine, tarragon, black . . . Read More | |
| Jus lie | ■■■■ |
Jus lie is a French cooking term for a thickened gravy. "Jus" or "jus lie" is a term used in French cuisine . . . Read More | |
| Salmis | ■■■■ |
Salmis refers to a French classic preparation of roasted game birds or poultry, with sauce made from . . . Read More | |
| A la diable | ■■■■ |
A la diable: à la Diable is the French culinary term which means "in devil 's manner or style" or devilled . . . Read More | |
| Calmar en Matelote | ■■■■ |
Calmar en Matelote is a French dish made of small squid including the sliced tentacles which is sauteed . . . Read More | |
| Vinaigrette | ■■■■ |
Vinaigrette is a French word that refers to a sour, savory sauce of which there are a hundred variations, . . . Read More | |