Last Updated: 7th May 2013
Schnaps is often consumed as a digestive (after a meal) and often at the beginning, during and sometimes at end of a big night out. Usually consumed as a shot, it can also be used to add a little kick or flavor to mixed drinks and cocktails. Perhaps the most famous and widely consumed schnaps is Jagermeister, from Germany and key ingredient for the world famous ‘Jager Bomb’.
Authentic schnaps is traditionally unsweetened (no added sugar) and are can be made from almost anything from cereals, grains and nuts to peaches, pears, plums, apples and strawberries. Likewise the alcoholic strength of schnaps varies greatly from the 15-20% (30-40 proof) creamed caramels to the 60-80% (120-160 proof) farmers schanps, glacier ice and devils brew of the Austrian Tyrol.
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It is a type of distilled alcoholic beverage. The English word schnapps is derived from the German schnaps which is plural to Schnäpse, which can refer to any strong recipe in that city.
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Visiting the Old Vienna Schnaps Museum in Vienna would have to be my best drinking experience by far! Loved it so much I brought two bottles home with me.