Bols

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Absolut was established in 1879 by Lars Olsson Smith and is produced in Åhus, Sweden. Smith introduced fractional distillation which produces liquor without fusel alcohol in Sweden in 1877, under the name "Tiodubbelt Renadt Brännvin" (Tenfold Purified Vodka). Brännvin literally means "burn-wine" and is analogous to the German "Branntwein". The term is also used in Norwegian, Danish, Faroese and Icelandic.^{[citation needed]} ("Vodka" was not used for Swedish liquor until 1958, with the potato-based Explorer Vodka.) The name was changed to "Absolut Rent Brännvin" (Absolutely Pure Vodka) by Smith to market his much improved product

Jaegermeister

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Curt Mast, the original distiller of Jägermeister and son of the founder Wilhelm, was an enthusiastic hunter.^[2]

The name when literally translated means "master of hunters."^[3] It is a title for a high-ranking official in charge of matters related to hunting. The term Jägermeister had existed as a job title for many centuries. It was redefined in 1934 in the new Reichsjagdgesetz(Imperial Hunting Law), which applied the term to senior foresters and gamekeepers in the German civil service.

Moet & Chandon

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Moët et Chandon began as Moët et Cie^[1] (Moët & Co.), established by Épernay wine trader Claude Moët in 1743,^[4] and began shipping his wine from Champagne to Paris. The reign of King Louis XV coincided with increased demand for sparkling wine. Soon after its foundation, and after son Claude-Louis joined Moët et Cie, the winery's clientele included nobles and aristocrats.

Armand De Brignac

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Armand de Brignac, colloquially "Ace of Spades" after the logo, is the name of a Champagne brand produced by Champagne Cattier, and sold in opaque metallic bottles. The brand's first bottling, Armand de Brignac Brut Gold, is identifiable by its distinctive gold bottle with pewter Ace of Spades labels. The brand is owned by New York City-based Sovereign Brands in partnership with Cattier, and was introduced in late 2006

Dom Perignon

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Dom Pérignon (1638–1715) was a monk and cellar master at the Benedictine abbey in Hautvillers. He pioneered a number of winemaking techniques: being the first to blend grapes in such a way as to improve the quality of wines, balance one element with another in order to make a better whole, and deal with a number of their imperfections, in 1670; perfecting the art of producing clear white wines from black grapes by clever manipulation of the presses; enhancing the tendency of Champagne wines to retain their natural sugar in order to naturally induce secondary fermentation in the Spring; being a master at deciding when to bottle these wines in order to capture the bubble.

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