Feijoa

This is a fruit coming from subtropical countries like South-America, Africa and Asia. It has got a yellowish pulp, aromatic and sweet flavour, it is rich in vitamins and fresh fruits are used for decoration. Other word for it: Pineapple Guava.

Fermier

Mostle french spirituous liquors, like Calvados. Description of a spirituous liquor produced by farmers, in difference to industrial produced spirituous liquors.

Fig

The fig is the fruit of the fig tree, that is growing in Mediterranean Countries, parts of Africa and other countries with hot climate. The colour is green, white, red, purple and you can use the fresh fruit as well as the dried one. In its origin countries you will also get it as fig juice, spice water and syrup.

Fine

Is normally used in france to describe Cognac.

Fino

Is the dryest kind of Sherry.

Fior di Mandarino

It is a spice water made of the peelings of ripe mandarines by squeezing it, often used to aromatize cocktails, its colour is reddish yellow.

Fomy Head Holland House

It is similar to the Frothee.

Fortified-Wine

Fortified-wine is the name for wines, where fermentation is interrupted through adding alcohol or by strengthening it with alcohol. Most known types are from Portugal, Spain and Italy. They are produced in flavour-nuances like slightly bitter, semi-sweet to very sweet. Port-wine, Sherry, Madeira, Marsala and Malaga reached world-success. Other fortified-wines are produced in Mediterranean Countries but they are only locally imported.

Frappè

Whipped. For drinks in the bar, that are placed on cool or crushed ice.

Frothee

It is a finished product on a basis of white egg and a bit of water (free of minerals), as well as Propylene-Glycol, Polysorbate 60, Corbitol, Citric Acid and 1 % Sodium-Benzoate. Often used to mix cocktails in a shaker to get a creamy top. Especially used for Sours and Collinses as well as for Magarita, Daiquiris and Pina Coladas. Product of the Family House of Frothee Inc., New York.

Fruit Spirit

White fruit spirits became more and more important in the German list of spirituous liquors. They are produced in the southern regions of Germany, mainly the Black Forrest, which is rich in fruits. "Black Forrest Cherry Water" for example is a world known product. Fruit spirits are differed into waters and spirits. Waters are spirits made form seeds and stone fruits like cherries, plums, mirabells, blackthorn, apricots and peach. There are also waters made from berry fruits, like raspberry-water. The production is very expensive, therefore only small amounts can be produced, which have no influence or meaning on the market. These products are too small to become very famous. To produce waters, fruits of only one kind are fermented in barrels or tanks. The natural fruit sugar turns into alcohol at that stage. After a successful fermentation the produced mash is distilled to a so called singling without adding any other alcohol. Then a second distillation process follows, the refine-distillatrion. The art of distillation is to separate carefully pre and after run and to take only the middle run, the middle run, the "heart" of the distillation is to produce the waters. Spirits on the other hand are made from less sugary fruits, as the law prescribes it. These berry fruits, mainly raspberries, blackberries, blueberries but also currants, strawberries, rowanberries and more contain to little sugar to produce own alcohol at the fermentation. To get the whole aroma, the fruits are preserved in alcohol at first followed by the same distillation process, like in the waters-production. As soon as one of these spirits leaves the distilling apparatus, it cannot be changed anymore except to reduce its drinking strength. Seed fruit spirits made from apples or pears are neither called "water" nor "spirit" but simple spirit, like apple spirit or the famous distillate from the William's pear. Fruit water (Obstler) is the name of seed fruit spirit, when there is a clearly readable addition on the label saying that this product was only produced from pears and/ or apples or their juices. The high percentage waters or spirits coming from the distillery are stored in ash wood barrels, glass or stone pots until they are ripe. A good cherry water should be stored for at least two years. The sometimes big differences in the price of the products depend on the time of storage. There are also about 33,000 small farmer's distilleries besides the big commercial ones, which are the so called "Sealed distilleries". Half of the smaller distilleries are situated in the region of the Black Forrest. The production of a "sealed distillery" is not limited, but the small distillers are only allowed to produce 3,000 litres yearly. The sale of the waters produced in the small distilleries is similar to the one of the Cognac-region in France: after a careful choice of the distillates, which is done by the bigger distilleries. The strict description of origin of Black Forrest Noble Spirits is regulated by law. Outside of South-Germany, fruit spirits are mainly produced in countries of good climate for the product, like in France (Alsace, Lorraine), Switzerland, Italy, Austria, Yugoslavia, Czech Republic, Slovakia and Hungary. The French Eaux-de-vie, the Swiss Cherry and William, the Austrian Spirit, the Yugoslavian Slivovitz and the Hungarian Barack Palinka are known in the world. German products made from stone fruits, berry fruits and seed fruits of one kind of pear or apple have to have a minimum alcohol content of 40 %, Obstler is prescribed to have at least 38 %.

Fundador

Das seit 1730 in Jerez de la Frontera bestehende Weinhaus Pedro Domecq begründete mit dem "Fundador" die spanische Weinbrand-Tradition. Heute wird der Fundador in über hundert Länder exportiert. Alkohol: 38 Prozent.

Fürst Bismarck

Der seit über hundert Jahren in Friedrichsruh im Sachsenwald gebrannte Fürst Bismarck ist eine echte Korn-Spezialität. Er wird nach überliefertem Rezept allein aus hochwertigem Roggen und Weizen ohne kornfremde Zusätze feingebrannt und in Eschenholzfässern bis zur endgültigen Reife gelagert. Mit rund fünf Millionen Flaschen pro Jahr ist der Fürst Bismarck der nationale Marktführer in der oberen Preisklasse. Seine Qualitätsmerkmale, Kennzeichen der unverfälschten Reinheit, der sorgfältigen Destillation und der Lagerung in Eschenholz, sind seine Milde und Bekömmlichkeit. Alkohol: 38 Prozent.

Fürst von Metternich

Am 1. Juli 1816 übernahm der Haus-, Hof- und Staatskanzler Clemens Wenzeslaus Fürst von Metternich-Winneburg den Besitz Schloß Johannisberg, er wurde ihm von Kaiser Franz I. von Österreich geschenkt. Die Anordnung aus dem Jahre 1847 Wein nur noch aus Riesling-Reben zu gewinnen, ist auf Metternichs Aktivitäten zurückzuführen. Er legte den Grundstein für den unverwechselbaren Charakter der Rheingauer Weine und damit auch des Sekts "Fürst von Metternich". Die Abfüllung "Fürst von Metternich Trocken Bereich Johannisberg" ist ein Sekt mit Herkunftsbezeichnung, d.h., mindestens 75 Prozent der verwendeten Weine stammen aus dem Bereich Johannisberg im Rheingau. Das gleiche gilt für den Extra Trocken und den Fürst von Metternich Brut Jahrgang, bei dem 75 Prozent Rieslingweine eines Jahrgangs verwendet worden sind.

Fùt

Often to be found on bottles describing the storage of the barrel.