DISTILLED ALCOHOLIC BEVERAGE

Brand Owner (click to sort) Address Description
BOSS WHISKY AGGARWAL ARUN B94 GREENWOOD CITY, SEC-45, 122003 GURGAON, HARYANA India Distilled Alcoholic Beverage, namely spirits;WHISKY;
KAHLUA AZUCAR MORENO KAHLUA COMPANY, THE 375 Healdsburg Avenue Healdsburg CA 95448 distilled alcoholic beverage, namely, liqueur;AZUCAR MORENO;The English translation of the words - AZUCAR being sugar, and MORENO being brown or dark.;
KAHLUA BREEZE KAHLUA COMPANY, THE 375 Healdsburg Avenue Healdsburg CA 95448 Distilled alcoholic beverage;
KAHLUA BROWN SUGAR KAHLUA COMPANY, THE 375 Healdsburg Avenue Healdsburg CA 95448 distilled alcoholic beverage, namely, liqueur;BROWN SUGAR;
STAR HILL Maker's Mark Distillery, Inc. Suite 151 100 Mallard Creek Road Louisville KY 60207 Distilled alcoholic beverage, namely, bourbon;
STAR HILL FARM Maker's Mark Distillery, Inc. Suite 151 100 Mallard Creek Road Louisville KY 60207 Distilled alcoholic beverage, namely, bourbon;
STAR HILL FARM Maker's Mark Distillery 1000 Lincoln Income Center 6200 Dutchman's Lane Louisville KY 40205 Distilled alcoholic beverage, namely, bourbon;
SVENSKT BRANNVIN Allied Domecq Spirits & Wine Sweden AB Karlavagen 104 Box 24263 S-10451 Stockholm Sweden Distilled alcoholic beverage;
 

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.