Spanish term for a must with fermentation by adding alcohol, distillate or a similar very often prevented or stopped very early on was. This creates a beverage with a very high content of residual sugar and alcohol content of 20% and more. There are also variants where the juice is first concentrated by boiling syrup-like (see below Concentrated grape must ). The product is designed to Spriten , but is also drunk as an aperitif. The Mistela was probably first developed by the Dutch and earlier often taken on the basis of life on ships. In Spain it is the Spriten or sweeten Malaga , Rancio and sherry . In France it is called mistletoe or mistelle mixture described in Vin de liqueur and sweet wine used. In Italy it is called in the production of Marsala mixture and also the method used siphons .