![]() The distillery was established in Paris, France in the little suburb of Bercy back in 1809. It’s a premium expression that brings together many deep and exotic flavors for a complex and well-balanced profile with unrivaled smoothness. Courvoisier VSOP CognacĬourvoisier VSOP is the perfect brandy for when you want to level up your fruitcake – or any other recipe you’re making. The palate is ripe with young fruit with vanilla and barrel spice in the background, complementing the vibrant fruit notes well. You’ll find lots of fruit on the nose such as peaches, pineapples, and cherries – a unique and somewhat tropical mix. It’s especially good in quick mixed drinks – add a dash of cola, ginger ale, or soda water for an easy, tasty, refreshing spritzer with just two ingredients. ![]() The VS makes a nice sipper as it’s flavorful and smooth, but it also does well in many cocktails. It’s distilled from only the finest wine and is aged for about two years in American oak barrels. E&J VS is on the low end of their scale, though that doesn’t mean the quality is lacking. Each expression is treated with the same amount of care and detail, with flavors carefully chosen and aging meticulously carried out. Copper & Kings American Craft BrandyĮ&J has several expressions in their collection and the brand is among the most awarded brandies in America. You could also try this fruitcake with homemade brandy, but the results might not be that good. Modern recipes often call for alcohol and finding the best brandy for fruitcake may just make the difference between a punchline and a legitimately enjoyable dessert. These examples are just a few of the ways fruitcake has made its rounds around the globe. In 18th century Europe, fruitcake made with sugar and butter was banned for a time as it was thought to be too rich and yummy! Come 19th century, it was a traditional wedding cake in England. ![]() It’s also found in the records of ancient Rome, where you could find an old recipe that called for 2,000 pomegranate seeds, raisins, and pine nuts mixed into a barley mash. This would make sense, considering how dense and full of fruit the cakes often are. The theory behind this practice is the thought to be for sustenance on the journey to the afterlife. It’s said that they were left in the tombs of the deceased. So, where did this fruity tradition begin? There are traces of fruitcakes all the way back to ancient Egypt. Either way, it’s pretty divisive as baked goods go, and yet, it shows up in plenty of households year after year. Many also see it as more of a joke or a gag gift than a serious dessert. Perhaps they hate it because of the odd mix of flavors, or maybe it’s related to negative memories. Typically only appearing around the holidays, some people love it while a lot of people hate it. The fruitcake is peculiar creation that always gets a mixed bag of reactions.
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