Guinness Stout

Gunniess is an Irish dry stout that was the produce of Arthur Guinness's brewery at St. James's Gate Dublin, Ireland in 1759. It is the most successful alcohol brand worldwide, Guinness is brewed in almost 50 countries and sold in over 120 countries. Guinness' unique flavour derives it's uniqueness from malted barley and roasted unmalted barley brews, the older recipe was to blend a portion of aged brew with a freshly brewed beer to give it a sharp lactic acid flavour. On another note, a dry stout is a dark, top-fermented beer, and dry stout is one of the few variants of a stout beer. The original reference of stout was of the strength of the beer, and the same dark brown beer in a later period has also been referred to as a porter, and the stronger verities were called "stout porter" and thus the history of a stout and a porter is pretty intertwined. Although today, a stout is strictly a dark beer, strength is not a qualification of a stout anymore. Top fermenting is one of the different beer brewing techniques, in which, the yeast is applied to the top of the wort ( the sugary extract of the malts and other ingredients that the yeast will ferment into a beer ) at a much higher temperature.

Brandy Or Bourbon

American's don't need to be lectured on Bourbon, but still, let's put it in record like all other spirits. A Bourbon in American spirit is a barrel-aged distilled liquor made primarily from corn. The name might have been derived from the French Bourbon dynasty, or from Bourbon County in Kentucky, or Bourbon Street in New Orleans, both named after the French Dynasty.

Technically, most whiskey made in America are legally classified as Bourbon, although Bourbon is in spirit a Southern Whiskey with special connection to Kentucky. Note than although Tennessee Whiskey is classified as Bourbon, Tennessee distilleries do not prefer their whiskey to be unique and referred to as Tennessee Whiskey only.

Distilling came to Kentucky in the late 18rth Century with the Scots, Scot-Irish and other settlers including English, Welsh, German and French, and they brought with them their distilling techniques and ageing processes in charred oak barrels. The charring is what gives the Bourbon the brownish colour and distinctive taste.

To be a legal Bourbon, a whiskey has to meet the following criteria

Produced in the United States and Territories (Puerto Rico) and the District of Columbia
Made from a grain mixture that is at least 51% corn
Aged in new, charred oak containers
Distilled to no more than 160 (U.S.) proof (80% alcohol by volume)
Entered into the container for aging at no more than 125 proof (62.5% alcohol by volume)
Bottled (like other whiskeys) at 80 proof or more (40% alcohol by volume)