The right digestif - the crowning glory of a delicious meal

A liqueur after the meal. Would you say in Germany to a digestif. Well known as a digestive liquor. But no self-respecting bar or restaurant would write this so bluntly on the menu. 
Today we would like to deal with the alleged digestive aid and find out which digestif should be served after which meal and which one Spirits are known as digestifs.  
In general, the "digestive schnapps" should do exactly what the name suggests. Close the stomach and boost digestion after a hearty meal. Doctors repeatedly warn against the misconception that alcohol calms the stomach and speeds up its activity.  
Because it is not the alcohol but the herbal extracts in the distillates that help digestion. Doctors also always point out that the effect of promoting digestion can be achieved not only by the herbs dissolved in alcohol, but also by using certain herbs in the food itself. These include, for example, caraway, laurel, savory and fennel.   
Spirits connoisseurs immediately notice the parallels to the herbs used in some digestifs. For example, caraway, the main ingredient in North German caraway spirits or in Scandinavian aquavit. But different countries, different digestif culture.  

Aquavit - The digestif from Scandinavia   
To produce the aquavit, the herbs and spices are macerated in neutral alcohol and then distilled. In addition to the typical herbs such as caraway and dill, other ingredients are added depending on the brand and recipe. Lemon or orange peel, for example, is popular to enhance the refreshing effect. 
Storage takes place in stainless steel tanks or wooden barrels. When stored in wooden barrels, the aquavit takes on a yellow to golden brown colour.  
When buying aquavit, it is important to ensure that the aromas are due to maceration with natural ingredients. Due to the missing, protected designation "Aquavit", there are many products on the market that are only mixed with caraway or dill essences. With high-quality aquavit, however, maceration is unavoidable.  
Due to the supposedly digestive effect of aquavit, the national drink in Scandinavia is served between courses, as a digestif or aperitif. In particular, this is an unavoidable custom for meals on public holidays or family celebrations. 
Aquavit should be enjoyed ice-cold, which is why it is often served in pre-chilled shot glasses. Due to the caraway and dill notes, aquavit goes perfectly with fish dishes.     

Anise spirits - drinking pleasure from the Mediterranean region  < div> Anise, like dill, caraway and fennel, belongs to the umbelliferae plant genus. Like its relatives, aniseed is also said to have healing effects.  
In addition to the antispasmodic effect, anise can be used as an expectorant for colds or inflammation of the sinuses. 
Anise's area of application thus ranges from stomach problems -Intestinal tract to the removal of mucus from the bronchi. The herb also has a relaxing effect and helps with severe flatulence. 
This makes aniseed spirits the perfect digestif - these are often served after a meal in Greece or France, for example.   

Obstbrand - the German digestif  
Fruit brandy is immediately associated with the tradition of digestive schnapps in Germany and Austria. Historically, however, this only applies to the South. Because here there were orchards and the distilling rights that allowed the production of fruit distillates. When it comes to digestifs, northern Germany tended to follow its Scandinavian neighbors. This is why double cumin or other grain and cumin spirits are known here as a digestif. Classic, however, are the Willi (Williams Christ), the plum or cherry in a clear, liquid form after a meal. In contrast to other spirits, the fruit brandy should be drunk at room temperature after the meal.  

Grappa - more Italy hardly  
The Grappa is an indispensable part of any Italian restaurant.Whether clear or matured in barriques, after a wonderful Mediterranean meal, grappa is the right digestif. The grappa is made from fresh pomace, i.e. the skins and seeds of the grapes. This pomace is a waste product of wine production, but can be used sensibly through grappa production.  
With white grapes, the grape skins are separated directly from the must and fermented with yeast. In the case of red grapes, the skins are fermented together with the must. Then comes the distillation. Grappa is an excellent digestif for Mediterranean dishes.  

Whisky - for a cozy end to a meal together  
Whisky delights increasingly popular as a digestif. Even if this is not a classic digestif, but rather an "after dinner drink" to end the evening together in a relaxed atmosphere. Due to the high alcohol content and the pronounced aromas, a whiskey is not suitable as an aperitif or as a drink before a meal. The heavy aromas prevent the fine nuances in the food from being tasted later. Also, the whiskey is not taught quickly like a schnapps after a meal, but enjoyed slowly and comfortably in the round. 
Of course, our brief overview of the different types of digestif does not provide the complete overview. Because every country and every region has its own characteristics and often its own culture as far as the digestif is concerned. For example, instead of a fruit brandy, many prefer a herbal distillate or just a coffee to finish the meal.

Digestive liquors are firmly anchored in many cultures. In this article we would like to find out what makes a digestif and why you should enjoy it after a meal.

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