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A digestif is a beverage, usually small and alcoholic, which is drunk at the end of a meal. Bitter or carminative herbs are generally added to the alcohol, and some believe that such digestifs aid digestion, hence the name (which is borrowed from French). In comparison with apéritifs, which are drunk before a meal, a digestif will generally be heavier and more alcoholic. A common rule of thumb is that white (clear) spirits are served as apéritifs while brown ones are served as digestifs. Digestifs are usually drunk neat and are most often spirits, such as cognac, armagnacs, brandies, grappas, whiskies and herb-flavored liqueurs. Some wines (usually fortified) may be served as digestifs, for example, port, sherry or madeira. (Non-alcoholic drinks following a meal, such as coffee, would generally not be considered digestifs.)
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