In France, there is a kind of vanilla wine called Benedictine, commonly known as French gallery wine, also known as DOM. Benedictine is translated as Benedictine, also known as pump wine. It was invented in 1510 by Dom Bernardo, a learned French monk in the 16th century, and was later brewed again by a wine merchant according to his recipe, with the label DOM affixed to the bottle, which stands for Deo optimo maximo, meaning ‘For the most merciful, the greatest God’. It is also known as ‘Sacred Wine’ because it is labelled DOM, which stands for Deo optimo maximo, meaning ‘For the Most Merciful and Greatest God’. It is also known as ‘Sacramental Wine’ because of the red lacquer stamped inside the horseshoe-shaped logo on the shoulder of the bottle.
The amber-coloured spirit is a blend of botanicals and spices. It has plenty of sugar, and its aroma and flavour blend well with cocktails and dishes. It is made from a base of distilled grape wine and flavoured with 27 herbs, including hyssop, bee balm, angelica (commonly used in China for medicinal purposes and to warm the blood and qi), turnip (widely used in Asia and the Middle East), nutmeg (commonly used in aromatherapy), myrrh (regarded as a sacred spice of the Orient), saffron (a rare and expensive herb native to Europe), hyssop (used in the Middle Ages as a bacteriostat and antitoxin), cardamom, myrrh (used in the Middle Ages as a fungicide and antitoxin), and the herb of the sea (used in the Middle Ages as a fungicide and antitoxin). (used in the Middle Ages to kill fungus and prevent poison), cardamom, juniper (used by Native Americans as a natural dietary supplement), wire fern (used by Native Americans for removing poison and preventing stings and bites), nosebleed herb, clove, lemon peel, cardamom, peppermint, thyme, arnica, tea, cinnamon, aloe vera, white wormwood, and so on, and then blended with sugar and honey, and then extracted, steeped, soaked, pinched, blended, distilled, and so on. The tea is then mixed with sugar and honey, refined, steeped, steeped, pinched, distilled and distilled.
In addition to the recipe and proportion, the key to the brewing process is to extract the essence of four herbs by double distillation, then placed in oak barrels for three months, then mixed and blended, and then kept in oak barrels for eight months; then taken out and added to the honey, saffron, etc., and went through the process of heating and cooling and purification, and then put into oak barrels for aging. The wine is then taken out, added with honey and saffron, heated, cooled and purified, and then aged in oak barrels for another 4 months. The wine is then aged in oak barrels for a further 4 months. The wine is then aged for up to 2 years before it is removed for filtration, quality control, inspection and bottling.
