Cactus Fig

This is a juicy, sweet fruit of cactus plants having sharp spikes on their skin. Often used for decoration of Tropicanas.

Cactus Fruit

Is another word for Cactus Fig.

Canadian Whisky

The development of the Canadian Whisky-Production is comparable to the one in the USA, it only started much later. At the beginning of the 20th century, the consumption of alcohol had risen highly in Canada; therefore it had to be reduced by a Prohibition. The Prohibition of alcohol ended at the beginning of the 20's, which caused a temporary flowering of the Canadian Whisky-production, because illegal trade with Canadian Whiskies in the USA, where the Prohibition lasted longer than in Canada, was rising rapidly. A new Alcohol-Prohibition in 1923 forced Canadian Whisky-producers to stop the export overseas. Usually the same kinds of grain, like for Bourbon - or Rye Whiskey in the US, are used to produce Canadian Whiskies. In the distilleries malted grain ("Malt Slurry) is mixed with mash in the tanks. Grain-flour of all different types of grain are boiled under high pressure in huge-dimensional boilers. "Malt Slurry" is added and the whole mixture is transferred to the next tank ("Conversation tank"), while it is cooled down to 60 degrees at the same time. Enzymes of the malt turn the starch of the grain mash into fermentable sugar. Before yeast is added, the liquid is cooled down to 29 degrees. The treatment with yeast in Canadian distilleries is described more detailed now, because it is different to the treatment in other countries. A small amount of one pure yeast-culture is taken from a special fridge in a yeast laboratory. A few cells of it are mixed with a little bit malt syrup in a small glass flask. The malt syrup is produced from grinned and in soap water washed malted grain. Then, it has to stay in an incubator, where the yeast-cells will grow and build up new cells within the next 24 hours. The whole content of the flask is transferred to a bigger container together with more malt syrups and again, it has to sit in the incubator to build up more yeast. This procedure is repeated so many times until a few thousand litres of usable, healthy yeast are produced. The yeast cultures are added to the grain mash, which causes the quick start of the alcoholic fermentation. The result of the fermentation process is a liquid, similar to beer, ("distiller's beer"), which is rectified in a distillation apparatus, the so-called "beer-still", which construction is similar to the Patent Still. This very carefully done procedure already produces a relatively clear distillate. A second distillation follows in a analogous constructed colonus; and the whisky develops, which has the smallest amount of poor-quality-substances compared to other distillation varieties. Canadian Whisky is therefore rightly said to be the "cleanest" whisk(e)y at all. But the care about the highest purity does have an unfortunate effect, as well, which is the loss of important aroma-substances. Therefore: Canadian Whisky tastes less aromatic than for example Scottish one. Compared to the American Whiskey production, Canadian Whisky ripens not only in inside out-chared but also in fresh oak barrels. Storage time is usually 4 to 12 years. Afterwards the whisky is blended with pure alcohol as done usually in an internationally common way.

Candy syrup

This is a sugar-syrup that is won while you produce candis sugar.

Cantaloupe-Melon

Belongs to the category of sugar melon with a wartlike ribbed skin.

Cardinalgrapefruit

This is a grapefruit with a pale red pulp, growing in California.

Cardinals

This is a collective meaning of red - flesh peach.

Caryoten

That are in sugar preserved fresh dates.

Cashewapple

This is a mexican culture plant of the Indians who came to East Africa and India in the 16th century. Its shape is long and similar to a pear, the colour is red or yellow, at the end of the fruit you will find the Cashewnut. The flavour is sour and acrid and that is why it is often used in combination with sugar to make fine juice and syrup out of it. Another word for it is: Kashuapple.

Cassis - drink

This is a collective meaning of sparkling non-alcoholic drinks made of currant juice.

Cassisberry

Is another word for black currant.

Chai

Storage hall at ground level.

Champagne

Champagne (French) is a sparkling wine, usually produced from blue and white grapes. It can only be produced from three vine-types, the Pinot noir (blue grape), Pinot meunier (blue grape) and Chárdonnay (white grape). Depending on the used grapes, following differences should be noticed: Blanc de Blancs is only made from white Chardonnay-grapes. Blanc de noirs on the other side is only made from blue grapes (Pinot noir or Pinot meunier). Rosé may be either produced from blue grapes, which mash was left calm for a bit of time to reach the right colour; or from all three vine-types, whereby white wine is added to red wine to produce the right colour while the Cuvée-production. Depending on the production procedure, following descriptions are common: Vintage Champagne (Millesimè, Vintage): The Cuvées only consist of wines of one very excellent vintage. Crémant: is a Champagne, where little sugar and fermenting substances are added at the second fermentation. It opens the characteristics of the basic wines totally; and it is fine-pearly. It is not to be mixed up with Cramant, a wine-growing society situated in the Champagne and where the "Crémant de Cramant" comes from, as well as the "Vinmousseux-Crémant", which is produced from wines growing outside of the Champagne.

Cherimoya (=sugar apple)

Also known as Annonenfruit fruit or custard tree plant or Sorbet fruit. Its pulp is white and the flavour consists of the one of strawberry, raspberry and cinnamon. Possibly it was developed by the Inkas. Today this popular fruit is growing in many parts of South America, the best fruits come from the higher regions. The pulp is often used for decoration in Tropicanas, but Cherimoya is also used as syrup.

Cherries - Amarelle

It belongs to the category of sour cherrys, other word for it is Amarelle.

Chocolate Rasps

Made of chocolate for decoration, e.g. Ruedesheimer Coffee.

Choice

Is mostly mentioned on bottles of Wine or spiritous liquors to explain that the product is an "extra choice and selected "one.

Cinnamon

Powdered it is used for decoration, left in pieces it is used for hot drinks, like mulled wine and punch. There is also cinnamonoil that is used to aromatize drinks.

Citron Juice

German meaning of Lime Juice.