ALCOHOLIC BEVERAGES NOT INCLUDING BEERS

Brand Owner (click to sort) Address Description
EDEN DE GAUTIER COGNAC GAUTIER 28 RUE DES PONTS AIGRE 16140 France alcoholic beverages not including beers, namely, liqueurs, spirits, eaux de vie, cognacs and brandies;
LISCO Lisco Spirits 21 Commerce Drive Cranbury NJ 08512 Alcoholic beverages not including beers, namely, wines and spirits, sparkling wine, dessert wine, brandy, distilled blue agave liquor, mezcal, sparkling distilled blue agave liquor, sparkling flavored distilled blue agave liquor, sparkling mezcal, sparkling flavored mezcal, whiskey, bourbon, rum, vodka, sparkling vodka, sparkling flavored vodka, sambuca, port, fortified wine, sherry, and cider; spirits; liquor;
LISCO INFERNO Lisco Spirits 21 Commerce Drive Cranbury NJ 08512 Alcoholic beverages not including beers, namely, wines and spirits, spiced wine, dessert wine, brandy, distilled blue agave liquor, mezcal, sparkling distilled blue agave liquor, spiced flavored distilled blue agave liquor, spiced mezcal, spiced flavored mezcal, whiskey, bourbon, rum, vodka, spiced vodka, spiced flavored vodka, sambuca, port, fortified wine, sherry, and cider; spirits; liquor;
TEA QUILA Lisco Spirits 21 Commerce Drive Cranbury NJ 08512 Alcoholic beverages not including beers, namely, tea flavored distilled blue agave liquor and mezcal;TEA;
 

Where the owner name is not linked, that owner no longer owns the brand

    
Technical Examples
  1. The present invention provides alcoholic beverages which are stabilized against the growth of microorganisms whose growth may cause deterioration of the characteristics of the alcoholic beverages. The stabilized beverages are attained by utilization of a composition which includes a nisin-producing culture and a nutritional supplement in the process of making the alcoholic beverage. The composition of this invention includes nisin at a level effective for inhibiting growth of the spoilage-causing microorganisms, particularly, hardier strains of such microorganisms that may exhibit resistance to lower levels of nisin. The composition is prepared by adding to an aqueous medium, such as wort obtained in the process of making the alcoholic beverage, a nutritional supplement of a type and in an amount that is effective for increasing the yield of nisin, adjusting the pH of the wort to about 6.5, pasteurizing and cooling, inoculating the medium with a culture of nisin-producing microorganism, and fermenting the medium with a nisin-producing culture.