Specialties

Specialities from the world of fine beverages

Specialities from the world of spirits and wines have been part of European culinary culture for centuries. Whether an elegant cognac, a clear brandy made from local fruits, an expressive single malt whisky or a full-bodied port wine – each of these products is an expression of tradition, craftsmanship and respect for origin and raw materials. 

The diversity of specialities is evident not only in the different regions of Europe, but also in the methods of production, the taste characteristics and the combinations with food.

The history of specialities

The history of these beverages goes back a long way. Early on, people experimented with fermentation, distillation and storage to obtain concentrated products from grapes, grains or fruits. Brandy, cognac and whisky owe their origins to the invention of distillation, which was already known in Europe in the Middle Ages. Over the centuries, distilleries refined their production methods, developed rules for ageing in barrels and thus shaped the image we associate with high-quality specialities today.

Brandy as a regional classic

Brandy is at the heart of European specialities. In many regions, it is still distilled from local fruits. Apples, pears, plums and cherries are the basis for clear brandies that have their roots deep in rural tradition. 

A spirit is produced by distilling fermented fruit, which concentrates the aroma and refines the flavour. Switzerland is particularly well known for its fruit brandies, which have a firm place in the culinary culture of some cantons.

Production and characteristics of spirits

The production of spirits begins with the careful selection of the fruit. Only ripe and aromatic fruit guarantees a clear and delicate aroma. After fermentation, the mash is distilled, with the distillery paying close attention to the temperature, water content and sugar in the raw material. The result is clear brandies with pure fruit aromas that are characterised by their strength, transparency in colour and versatility.

Grappa as an Italian speciality

Grappa is one of the best-known Italian specialities. It is not made from whole grapes, but from pomace – the skins, seeds and stems left over after wine production. This makes grappa an example of sustainable production, turning by-products into a fine drink. Depending on how long it is aged, grappa can be clear or amber in colour, with aromas ranging from fruity and floral to nutty and spicy.

Cognac – French elegance

Cognac is considered the epitome of French elegance. This speciality is a brandy produced in a specific region of France and subject to strict rules. The grape varieties, the barrels used for ageing and the length of storage are precisely defined. Cognac is aged in oak barrels, where it develops its colour, aroma and unique taste. Each bottle tells a story of the care taken by the distillery and the climate that gives the vines their characteristics.

Whisky – diversity and depth

Whisky is probably the best known of all specialities and is produced in many countries. Scotland, with its Highlands, is a centre of whisky production. Over the centuries, a reputation has developed here that continues to shape global exports to this day. Whisky is made from grain, water and yeast, which are fermented into a mash and then distilled. Maturation in wooden barrels, often over decades, gives it its depth and variety of flavours.

Single malt whisky as a special category

Single malt whisky is one of the most sought-after specialities of all. It comes from a single distillery and is made exclusively from malted barley and water. It is matured in casks that have often previously contained wine or sherry, which gives the whisky additional aromas. Single malt whisky from the Highlands is famous for its balance between strength, complexity and elegance. Each distillery has its own characteristics, which are influenced by the climate, water sources and casks.

The role of distilleries

Distilleries are at the heart of the production of whisky, cognac, grappa and clear spirits. Each distillery has its own tradition, its own type of still and its own specific rules. Some family businesses have passed on their knowledge from generation to generation, creating a distinctive style. Names, regions and vintages are not just information on a bottle, but an expression of a product's origin and history.

Maturation and casks

Maturation in casks plays a decisive role in many specialities. While clear spirits do not require wood cask ageing, cognac, whisky and some types of grappa depend on slow maturation. The climate, the type of wood and the length of storage determine the colour, aroma and taste. A barrel can impart vanilla notes, roasted aromas, almonds or nuances of nuts and fruits to the spirit.

Whisky production in detail

Whisky production follows clear steps: malting, mashing, fermentation, distillation, maturation. Each phase has an influence on the characteristics of the final product. Water plays a central role, as it determines purity, minerality and thus taste. The climate of the Highlands ensures slow maturation, allowing single malt whisky to develop complex aromas. Each bottling is the result of years of patience and experience.

Port wine – the sweet speciality from Portugal

Port wine is a fortified wine from Portugal and is also considered a speciality. It is produced by adding alcohol, which stops fermentation and preserves a high residual sugar content. Port wine is available in various forms – from ruby red and fruity to mature and nutty. It goes well with cheese, desserts or as an accompaniment to pear bread and other specialities.

Brandy as a European tradition

Brandy is one of Europe's oldest specialities. Whether as cognac in France, brandy in Spain or fruit brandy in Switzerland, brandy comes in many forms. The term ‘brandy’ refers to distillates made from fermented wine. Their strength, aroma and shelf life make them an important part of the European range.

Specialities and Switzerland

Switzerland is rich in specialities. In addition to clear brandies made from apples, pears or cherries, special traditions have developed in some cantons. Pear bread is a typical pastry that is often combined with a glass of brandy or a clear brandy. Cheese is also a central component of Swiss culinary culture, and when combined with whisky or cognac, it creates exciting taste experiences.

Specialities and food pairing

Pairing specialities with food is an art. Whisky harmonises with strong cheeses, cognac accompanies dark chocolate, while grappa goes well with almonds or nuts. Port wine is a classic partner for blue cheese. In Switzerland, pairing brandies with pear bread is a popular tradition. Combining spirits with desserts, pastries or almonds also opens up new taste horizons.

Climate and regions

The climate has a significant influence on the production of specialities. In the Highlands, the cool air ensures that whisky matures slowly. In France, the Atlantic climate gives the vines used for cognac their distinctive characteristics. In Spain, sun and warmth are crucial for the production of brandy. Each region produces its own flavours, which are closely linked to the land and water.

Export and international significance

Many of these specialities have earned a reputation far beyond Europe. Whisky, cognac and port wine are products in demand worldwide. Their export is an important economic factor. Bottles labelled with information on vintages, regions and distilleries are important for collectors and connoisseurs alike.

Specialities as an expression of culture

Specialities such as brandies, whisky and cognac are not just drinks, but cultural symbols. They connect family histories, regional traditions and the art of distillation. Their shape, colour, taste and reputation are the result of centuries of European craftsmanship.

Frequently asked questions (FAQ) about specialities

What are specialities?

Specialities are unique products that are traditionally produced, have distinctive characteristics and enjoy a high reputation. They include brandies, whisky, cognac, grappa and port wine. They are characterised by their quality, aroma and close connection to their region and climate.

What are the specialities in Switzerland?

In Switzerland, clear spirits made from pears, apples or cherries are among the classic specialities. Pear bread combined with a fruit brandy is also typical. Cheese, wine and certain regional products are also part of Swiss culinary culture.

What specialities are there?

Specialities include distillates such as whisky, cognac, grappa, port wine and brandy. Clear fruit brandies are also an important part of the range. They differ in terms of production, maturation, taste and region.

What specialities are there in Glarus?

In the canton of Glarus, fruit brandies are traditional specialities alongside cheese and pear bread. The distilleries in the region use traditional production methods that are firmly rooted in the local culture.

What types of brandies are there?

There are fruit brandies made from apples, pears, cherries or plums, marc brandies such as grappa, and wine brandies such as cognac or brandy. Each type has its own characteristics, taste and production method.