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| DRINKS ALCOHOL TEST KITS A & B | ||
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DRINKS
ALCOHOL TEST KIT A
26 VIALS $68
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| Code | Name | Comments |
| Code | Name | Comments |
| DAA 1 | Bacardi White Rum | blended, charcoal-filtered, aged for a least one year, then charcoal-filtered again to produce a subtle, delicate rum that is clear in colour, light in body and dry in flavour |
| DAA 2 | Beer | brewed from malted barley, sugar, hops and water |
| DAA 3 | Beer & Lager, alcohol free | these beers are brewed at 1 deg C, a temperature that stops the ingredients fermenting to create alcohol |
| DAA 4 | Beer, wheat | the samples for this vial come from Germany and Belgium; wheat is used in place of barley |
| DAA 5 | Benedictine | a brandy-based liqueur with a secret herb formula produced by Benedictine monks in France and in Spain |
| DAA 6 | Bourbon | more than 50 percent of the grain used to produce bourbon must be corn and it must be aged for a minimum of two years in charred oak barrels |
| DAA 7 | Brandy | distilled from grape wine sometimes aged in oak casks and usually bottled at 80 proof; to be called cognac a brandy must be made from a certain type of grape that grows only in the area of Cognac, western France |
| DAA 8 | Campari | a bright red type of orange bitters named after its Italian inventor; 24 per cent alcohol by volume |
| DAA 9 | Champagne | the most refined sparkling wine, produced only in the Champagne region of France |
| DAA 10 | Cider | made from the fermentation of apple juice |
| DAA 11 | Cointreau | a liqueur made from brandy and orange peel, 40 per cent alcohol by volume |
| DAA 12 | Gin | distilled from malted grain and flavoured with juniper berries |
| DAA 13 | Grand Marnier | a cognac based liqueur flavoured with orange peel |
| DAA 14 | Lager | blonde beer fermented for a longer time and a lower temperature than beer; the yeast used is saccharomyces uvarum |
| DAA 15 | Rum | made from fermented and distilled molasses |
| DAA 16 | Sherry | fortified wine, usually drunk as an aperitif |
| DAA 17 | Southern Comfort | a blend of bourbon, orange and peach liqueur; 35 per cent alcohol by volume |
| DAA 18 | Tia Maria | a rum-based coffee liqueur produced in Jamaica; 26.5 per cent alcohol by volume |
| DAA 19 | Vodka | a clear alcoholic spirit originating in Russia, made from grain |
| DAA 20 | Whiskey, American | usually mixes together corn, rye, wheat, barley and other grains in different proportions, and then generally aged for an extended period of time in wooden barrels |
| DAA 21 | Whiskey, Canadian | mainly made of rye, and matured in oak casks; usually lighter-bodied than American whiskeys |
| DAA 22 | Whiskey, Irish | a whiskey made from malted cereals, barley, water and yeast; it is passed through the still 3 times, blended and aged minimum 5 years in used sherry casks |
| DAA 23 | Whisky, Scotch | made from malted barley, water and yeast, in Scotland |
| DAA 24 | Wine, Red | basic ingredients are grapes (including pips, skins and sometimes stems) and yeast, with various additives (e.g. potassium tartrate, citric acid, tartaric acid, sorbic acid, diammonium phosphate, sulphur dioxide, gelatine) |
| DAA 25 | Wine, Rose | basic ingredients are grapes and yeast, with various additives (e.g. potassium tartrate, citric acid, tartaric acid, sorbic acid, diammonium phosphate, sulphur dioxide, gelatine); pips and skins included briefly |
| DAA 26 | Wine, White | basic ingredients are grapes and yeast, with various additives (e.g. potassium tartrate, citric acid, tartaric acid, sorbic acid, diammonium phosphate, sulphur dioxide, gelatine) |
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DRINKS
ALCOHOL TEST KIT B
21 VIALS $56
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| Code | Name | Comments |
| DAB 27 | Absinthe | a bitter, green or yellow alcoholic drink flavoured with wormwood |
| DAB 28 | Advocaat | liqueur from the Netherlands, made of brandy, egg yolks, vanilla and sugar, between 15 and 18 per cent alcohol by volume |
| DAB 29 | Amaretto | a liqueur made from apricot pits, with an almond flavour |
| DAB 30 | Baileys Irish Cream | Irish whiskey blended with fresh cream, spirits and a little chocolate |
| DAB 31 | Calvados | a brandy distilled from apple cider, produced only in the French region of Normandy |
| DAB 32 | Crème de Cassis | a blackcurrant liqueur; between 18-25 per cent alcohol by volume |
| DAB 33 | Crème de Menthe | a green peppermint-flavoured liqueur; 30 per cent alcohol by volume |
| DAB 34 | Curaco, blue | an orange flavoured liqueur made from dried bitter orange peel, with added blue colouring |
| DAB 35 | Drambuie | whisky made on the Isle of Skye (Scotland), flavoured with honey and herbs; 40 per cent alcohol by volume |
| DAB 36 | Grappa | an Italian brandy made from the stalks of grapes |
| DAB 37 | Malibu | a coconut flavoured rum; 28 per cent alcohol by volume |
| DAB 38 | Ouzo | a Greek aperitif with a strong anise flavour; 40 per cent alcohol by volume |
| DAB 39 | Pernod | an anise-based liquor made in France |
| DAB 40 | Pimm's No 1 | a gin based drink containing quinine and a secret mixture of herbs |
| DAB 41 | Port | a fortified red wine produced in Portugal |
| DAB 42 | Sake | a beer made from rice and originating from Osaka, Japan |
| DAB 43 | Sambuca | a liqueur produced by the infusion of the oil and blossoms from the elder bush, and anise seeds |
| DAB 44 | Schnapps, Cinnamon | strong, colorless alcoholic beverage distilled from grain or potatoes and flavored with cinnamon |
| DAB 45 | Tequila | a spirit that is only produced in two region of Mexico and that is made from a minimum of 51% of distilled blue agave sap |
| DAB 46 | Underberg | a German digestive aged in oak casks and made from the maceration of water, herbs, roots and alcohol |
| DAB 47 | Vermouth | a wine flavoured with herbs, spices, barks and flowers |
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