INTRODUCTION TO Whisky, Rum, Vodka, Brandy, Gin, Tequila

1. WHISKEY
2. RUM
3. VODKA
4. BRANDY
5. GIN
6. TEQUILA

WHISKEY

Whiskey is another cocktail foundation that may be used in a variety of ways. There is a lot of variety in flavour profiles because there are so many styles. It matches nicely with many fruits, particularly the darker ones, and it blends well with various liquors to make complex beverages. Warm whiskey beverages are also quite popular.

• Distilled From: Whiskey is distilled from malted grains. It varies by style, but corn, rye, wheat, and barley are common. Many whiskies use a combination of a few grains in the mashbill.
• Flavor Profile: Roasted, malted grain with oak undertones should be expected in any whiskey. There are also distinct characteristics in each style.
• Aged: Whiskey is typically aged in charred oak. Some styles, such as bourbon, require new barrels while others use a mixture of new and previously used whiskey or wine barrels. Moonshine (also called white dog) is the primary exception to aging. Some whiskeys are blended, while others are single malts.
• Produced In: Whiskey is produced throughout the world, and the various styles are often defined by the country or region in which they’re produced.
• Styles: Bourbon, Canadian Whisky, Irish Whiskey, Japanese Whisky, Rye Whiskey, Scotch Whisky, Tennessee Whiskey, Blended Whiskey, Flavored Whiskey
• Alcohol Content: Typically 40 to 50 percent ABV (80 to 100 proof) or higher1
• Regulations: Most whiskey styles have their own distinct regulations governed by the country of origin. Those simply labeled “whiskey” or “blended whiskey” generally do not fall into a regulated category.

MANUFACTURING OF WHISKEY

DEFINITION- Whiskey is a spirit made by fermenting and distilling grain. By long standing tradition, Scottish distillers spell the name of the spirit as “WHISKY” and the Irish distillers spell their spirit as “WHISKEY”. The Canadians follow the Scottish spelling and the American follow the Irish spelling.

HISTORY- The use of grain as a source of alcohol originates among the Celts (the people of Ireland) between the 10^th and 15^th century. The name given to the distillate variously spelt as “UISGE BEATHA” or “UISCE BEATHA” or “USQUEBAUGH” and pronounced as wee-ski-bah meant “WATER OF LIFE”. Over the centuries the word has been anglicized to whiskey. Both Scotland and Ireland have long been claiming to be the original source of whiskey. But neutral heads say that the soldiers of Henry II had taken a lot of UISCE BEATHA to England after they invaded Ireland in the 12^th century. This precedes the older known references to the Scotch, an entry in the Scottish exchequer rolls in 1484.

PRODUCTION OF WHISKEY             

1. Grain
2. Steeping
3. Malting
4. Germination
5. Kilning
6. Sieving
7. Grinding
8. Fermentation
9. Distillation
10. Maturing
11. Blending

Grains: As mentioned earlier any type of cereal can be used. The Scots use barley both malted and unmated with a little corn added to it. The Irish use mainly malted barley but sometimes un-malted barley is incorporated into the mash.

Steeping: The grains are then soaked in a huge tank of water for 2 to 3 days till the moisture content goes up to 40%. The excess of water is drained off and the barley is then taken to the malt room

Malting:. On a stone floor of the malt room the grains are spread at a depth of 15 to 30 cm.  Temperature of 15⁰ C with 40% of moisture the grains start to germinate.

Germination: The process of germination develops the enzyme called “DIATASE” which converts the starch to maltose and other complex Dextrenes. In order to prevent rootlets from getting entwined among them the grains have to be continuously disturbed.

Kilning: Then the grains are kiln dried. The basic purpose is to stop sprouting and to facilitate grinding and storing. In Scotland, the grains are dried by being heated on steel plates by peat fire which is said to contribute to the characteristic Smokey flavour of Scotch. In Ireland the grains are heated on perforated floors and the fire comes from smokeless anthracite coal or oil fired furnaces. The heating goes on till the moisture content goes down to 3%. The grains are gently dried at first but then the temperature is raised to 51⁰ C. The process continues for 2 to 3 days.

Sieving: The grains are then sieved to remove the plumages, which develop as a result of germination. The plumage is sold as cattle feed.

Grinding: Roller mills grind the grains to form “GRIST” . The grains are roughly broken and not powdered.

Mashtun: The grist is then introduced into a vessel called mashtun along with water. The water is heated to around 65⁰ C. There are mechanical arrangements present inside which continuously stir the mixture of water and grist for around two hours. This extracts the sugar content from the grist in to the base of the mashtun, which has very finely stocked plates through which only water containing sugar can pass. The water containing sugar is known as “WORT”.

Fermentation: Wort is added with cultured yeast for fermentation in vats (Fermentation tank). During the fermentation, the yeast breaks down sugar into Carbon dioxide and alcohol. During the process, the temperature goes up to beyond 32⁰ C. the temp. This is controlled by cold water pipes called “ATTEMPERATORS” at the bottom of the tank, which carry cold water in them continue to keep the temperature at a particular level. Fermentation is rapid and completed within three days. The fermented liquid is called as “WASH”. The fermented wash has an alcoholic strength of 7 to 10⁰ GL. The fermentation tank is called “WASHBACK”.

Distillation (pot still): The fermented wash is then transferred to a pot still, which is generally made up of copper. This pot still is called as “WASH STILL”. This pot still can be of various sizes and shapes. The pot stills used in Ireland are much bigger than that used in Scotland. The fermented wash is heated either by a source of fire from underneath or by steam coils present on the side of the pot still. At 78.3⁰ the alcohol gets evaporated while the water is still in liquid state. The evaporated alcohol then passes through a coiled pipe called “WORM” which passes through a tank of cold running water, convert the alcoholic vapors into liquid alcohol. The first distillation produces three parts: –

• Head called as “FORESHOT”
• Heart called as low wines because of low alcoholic content.
• Tail called as “AFTERSHOT”

The foreshot and the after shot are together called as “FEINTS”. The head contains Methyl alcohol, which is not suitable for consumption. The tail contains heavier alcohols, which are also not suitable for consumption. The head and tail are put back in the first pot still for re-distillation with a fresh batch of wash (water and alcohol mixture). The heart goes into a spirit still for second distillation. The heart contains about 40% of alcohol (the heart is also called as low wines because of low alcoholic content). The heart also produces three parts:-

1. Head                            2. Heart                       3. Tail

The head and tail are put back in to the spirit still for re-distillation whereas the heart is required spirit, that is, WHISKEY. The heart, which is whiskey, is also called as high wine because of the high alcoholic strength of 70%. In Ireland, the whiskey is distilled thrice. Whiskey comes out from the spirit still it has an alcoholic strength of around 86%.

Maturing: The whiskey is now raw and colorless but with a pungent aroma. it is filled into oak casks under exercise supervision and stored in bonded warehouses often underground for at least 3 years in Scotland and 5 years in Ireland to mature. As the whiskey matures in the casks, air penetrates through the pores of the wood to mellow the raw whiskey. Some whiskeys mature in the casks for a period of 15 years and sometimes more. If the whiskey is left too long in the casks, it will start smelling woody. The age, which will appear on the label of a bottle, indicates the youngest whiskey in the blend. 

Blending:  The blending takes place in the blending vat. The air lets present inside the vats mixes the whiskeys thoroughly and finally pumped into oak casks where they remain for some more time to harmonize.

Final stages: After blending and harmonizing the whiskey is filtered through asbestos sheets and its strength is greatly reduced by the addition of metallic free water. It is then tested for colour. Colour generally comes from the casks as the spirit matures but some amount of caramel is also added to give the correct tone. Whiskey is bottled and sent into the markets.

DIFFERENCE BETWEEN SCOTCH AND IRISH WHISKEY

• Scotch is made from homegrown cereal as well as cereal grown in other countries, whereas, Irish whiskey is made from homegrown cereal only.
• Pot still scotch is made from only malted barley whereas Irish pot still whiskey is made from malted as well as unmalted barley and also other grains.
• Pot stills used in Scotland are much smaller than those used in Ireland.

• Scotch pot still whiskey is distilled twice whereas Irish whiskeys are distilled thrice.
• Scotch is matured for a minimum period of three years; Irish whiskey is matured for a period of five years.

SCOTCH-  A whiskey wholly distilled in Scotland is scotch. The Scots claim that three natural influences make their malts so outstanding.

• Water, which comes from the hills to the stills, is of the greatest purity, filtered through rock and granite in the Highlands and chalk base of the Lowlands.
•  The purity of the air is the reason why so many distillers are sited away from pollution-prone locations. This is very important because while the whiskeys are maturing in cask they are breathing in the air that surrounds them.
• The wood used for casks Oak is used as it allows the spirit to breathe and mellow. The Scots do not use new oak casks; they use casks that have already been seasoned by other liquors such as sherry or bourbon. These casks impart a flavor nuance and also contribute towards color.

Types of malt produced in Scotland- Scotch is basically divided into two categories: –

1. Malt scotch   2. Blended scotch

FOR MORE INFO: https://hmhub.in/whiskey-history-production-process-scotch-brands/

RUM

Rum is one of the most adaptable spirits due to its sweeter flavour. Because rum was one of the first liquors to be mixed into cocktails, there are plenty of traditional rum cocktails to select from. It’s a natural base for tropical drinks and can be found in a variety of warm cocktails.

• Distilled From: Rum is distilled from some form of sugar. Molasses is very common, and some rum uses pure sugar cane.
• Flavor Profile: Rum has a sweet toasted sugar taste that varies by style and region.
• Aged: Light rum is typically not aged, and other rums are often aged in oak barrels to some extent. Due to climate, aging times vary greatly; warm climate rum requires less barrel time than rum from colder climates. Rum is also often blended.
• Produced In: The Caribbean and South America are best known for rum production, though it is made worldwide.
• Styles: Light Rum, Gold Rum, Dark Rum, Over-Proof Rum, Spiced Rum, Cachaça, Flavored Rum
• Alcohol Content: Typically 40 percent ABV (80 proof). Overproof rums can reach 75 percent ABV (150 proof).1
• Regulations: There are no distinct worldwide regulations, but some rums must adhere to regional laws and traditions. For example, cachaça must be produced in Brazil.

HISTORY

The origin of the word ‘Rum’ is unknown, however, it is believed that it is shortened form of the word ‘Rumbullion’ which is West Indian word to fight or “Saccharum” Latin word for sugar. The Spanish word for rum is ‘Ron’ the French call it ‘Rhum’. It was the fiery nature of rum led to nickname like “Kill- Devil”. It is also called Nelson Blood.

The development of the rum industry hosted from the exuberant growth of sugar cane plantations in the West Indies. Back in the 17th century, British settlers cultivated sugar cane plantations as the foundation of their economic growth. The need for laborers and load to run these plantations opened a capital-intense business. These expansions created a demand and an influx of slaves. A skipper would leave with a cargo of rum from the ports of New England headed towards West Africa. There he would trade his cargo of rum for many slaves and proceed back to the West Indies in the exchange of the slaves for molasses. The molasses were transported back to New England, Connecticut and New York to be distilled into rum. The skipper would repeat his trip making a great profit.

MANUFACTURING PROCESS OF RUM

It is made from the byproduct of the sugar refineries called ‘Molasses’. After the sugar crystallizes a dark murky mass i.e.
the molasses remains which is fermented and distilled. For ease in handling, water is added to molasses. Depending upon
the type of fermentation (Slow/Quick) the yeast is added.

Fermentation

In slow fermentation the skimming of the previous distillation known as ‘Dunder’ is added. Also the natural yeast in it
settles on the surface. This ‘Slow’ fermentation can take up to 12 -20 days to complete.
In ‘Quick’ fermentation cultivated yeast strains are added which may last for 2 days or a little longer. This fermentation
is associated with the production of ‘White or Light’ flavoured rums. After fermentation the wash will have an alcoholic
strength of about 7% ABV.

Distillation

The slow fermented wash is generally distilled in ‘Pot Still’. The pot still product after two distillations comes at 86%
ABV and contains generous percentage of congeners, flavours and bouquet. Only the heart is sent for maturation. The
heads and tails being sent back for redistillation.
The quick fermented wash is distilled in ‘Patent Still’. The patent still product is normally light in body with an alcoholic
strength of not less than 91% ABV and contains very less congeners.

Maturation

During ageing the alcohol strength is between 75 to 80 % ABV. Evaporation of alcohol during maturation in Caribbean
Island : 50 % per annum ( Bcoz of hot climate ) & Scotland : 3% Per annum
Is it matured in casks for at least 3 years, before is can be offered for sale. In early stages Rum is colourless but gradually
it extracts colour from the wood. When deeper hues (Shades) are required caramel is added. Before bottling Rums are
reduced to 40% ABV by the addition of demineralized water and filtered through layers of charcoal and sand.

Blending & Bottling

Blending is done to achieve consistency in aroma , colour and body. Blending can be done between white & dark , all
white , all dark , varieties from different countries. Eg . Captain Morgan & Lambs Navy etc
Before bottling Rums are reduced to 40% ABV by the addition of demineralized water and filtered through layers of
charcoal and sand.

Types of Rum

• Light Rum – also called as white or silver rum. Rums are generally aged in stainless steel tanks for up to a year and filtered before bottling.
• Dark Rum – made from caramelized sugar or molasses and aged for longer, in heavily charred barrels, giving them much stronger flavors.
• Gold Rum – also referred as amber rum and is rich and smooth. Aged in wooden barrels usually the charred, white oak barrels that give dark color.

• Puerto Rican & Cuban rums are white, dry & light-bodied. To make them, Molasses is placed in huge vats along with water, selected yeasts, and ‘slop’ (residue from the previous distillation). The mixture is allowed to ferment for up to 4 days. Once the mash is fermented, it is pumped into column stills and distilled out at 160 to 190 US proof. These rums are aged in oak barrels from 1-4 years. They are then filtered through layers of sand and vegetable charcoal, and then further aged in barrels. The more flavourful rums are distilled at lower proofs to give each brand its character, while the light rums are distilled at a high proof, to give the brand lightness and dryness. They are produced in the Spanish speaking countries such as Puerto Rico, Cuba,  Virgin Islands, Trinidad, Venezuela & Mexico;
• Jamaican rum is characteristically rich and full-bodied. It is made from molasses, water and ‘Dunder’ – the substance that remains from a previous distillation in the bottom of the pot still & liming.  The mixture undergoes a natural fermentation process, which takes from 5-20 days in natural fermentation the natural yeast spores in the air are allowed to settle on the surface of the liquid & reproduce causing fermentation. Jamaican Rum is naturally fermented for about three weeks. The rum is then distilled twice in pot stills.  Jamaican rums are aged in oak for approximately 5-7 yrs. They are given color by the addition of caramel. Much of the rum from Jamaica is shipped to England for aging and blending in bonded warehouses on London docks. England’s damp climate is considered ideal for aging rum. Jamaican Rum is dark. It gets most of its color from added molasses, not from the cask and aged in oak casks for a minimum of five years. They are produced in the English speaking countries such as Jamaica, British Guyana, Haiti, U.S.A., & Barbados. Indian rums are also similar to this full-bodied rum
• Demerara rums are distilled in British Guyana, South America, from molasses, which are obtained from the sugarcane, which is grown along the Demerara River. They are rich full-bodied rum-like those produced in Jamaica, but are not as pungent or flavourful as Jamaican and are darker in color. This rum is very high in alcohol content (151 proof) and is used to make a cocktail called Zombie.
• Virgin Islands Rum is usually dry, light-bodied rum close to Puerto Rican rum
• Martinique and Haitian rum are distilled from the concentrated juice of the sugarcane rather than from the molasses and producing medium-bodied spirit.
• Batavia is a unique aromatic rum made from Javanese red rice. Small rice cakes are made and put into molasses to ferment naturally. The distilled rum is then aged for 3 years in Java then shipped to Holland for further aging.

 Brand names

VODKA

Vodka is the most flexible alcohol available today due to its neutral flavour. From sweet to spicy, fruits to herbs, spices to effervescent mixers, vodka cocktails cover practically every flavour profile imaginable. Martinis and shooters are two other popular vodka beverages.

• Distilled From: Vodka can be distilled from almost anything, and it can be a catch-all category for white spirits that don’t fit elsewhere. Neutral grains (rye, corn, wheat, etc.) and potatoes are the most common, though some vodkas are distilled from beets, grapes, and other bases.
• Flavor Profile: Vodka has a neutral alcohol/ethanol taste. This can varies greatly depending on the distillate base and added flavorings. Quite often, vodka is distinguished more by texture: oily vs. medicinal.
• Aged: Vodka is rarely aged.
• Produced In: Vodka is made everywhere and is traditionally known as a spirit from Russia and Poland.
• Styles: The base typically distinguishes clear vodka it was distilled from and/or the region it was produced. Flavored vodkas are a popular category.
• Alcohol Content: Typically 40 to 50 ABV (80 to 100 proof)1
• Regulations: Vodka is open to interpretation, and there are no regulations on its production.

HISTORY

Vodka is a drink, which originated in Eastern Europe. The name stemming from the Russian word ‘voda’ meaning “water of life” or as the Poles would say ‘woda.’ The first documented production of vodka in Russia was the end of the 9th century, but the first known distillery at Khylnovsk was reported in the Vyatka Chronicle of 1174.

Poland lays claims to having distilled vodka even earlier in the 8th century., but as this was a distillation of wine it might be more appropriate to consider it a crude brandy. The first identifiable Polish vodkas appeared in the 11th century when they were called ‘Gorzalka’ originally used as medicine.

In the 14th century a British Ambassador to Moscow first described vodka as the Russian national drink. Early production methods were crude; vodka often contained impurities, so to mask these distillers flavoured with spice & herb. Mid 15th century saw the first appearance of pot distillation in Russia.

In the 18th century a professor Theodore Lowitz of St. Petersburg discovered a method of purifying alcohol using charcoal filtration. Felt and river sand had already been used for some time in Russia.

After the Russian Revolution, the Bolsheviks confiscated all private distilleries in Moscow. As a result, a number of Russian vodka-makers emigrated, taking their skills and recipes with them. One such exile revived his brand in Paris, using the French version of his family name – Smirnoff. After that they settled in USA in 1930 , set up the first vodka distillery in 1934. This was subsequently sold to a US drinks company. Vodka began in the 1940s to achieve its wide popularity in western world. Entrepreneur who eventually made a hit in the 1950s with vodka-based cocktail –the Moscow mule – vodka’s mix ability led to its huge and ever rising popularity.

MANUFACTURING PROCESS OF VODKA

Vodka can be manufactured from almost anything, which contains starch including potatoes, grain sugar cane, and grapes but generally produced by rye or corn. All these ingredients have been commercially used although grain is the source of most vodka produced in the world today.

• The manufacture-the grain is first pressure cooked and then grounded. For this, a very special type of pressure cooker is used. The mash is then cooled and mixed with water. Special types of enzymes are added to convert starch into sugar.
• Fermentation-Yeast is added and fermentation takes place as much as in whiskey making.
• DISTILLATION-Then mash goes into a continuous still for distillation where it is distilled to very high proof around 190 U.S proof which eliminates all possible flavoring & congeners from the spirit.
• RECTIFICATION-Continuous still generally have two columns, one for distillation and another for rectification. But in stills where the neutral spirit is produced, there is an additional column for purification. Generally, very high-quality vodkas are passed through a bed of vegetable charcoal. When vodka comes out from the tank of charcoal it is absolutely clear and free of all sorts of characters.
• BOTTLING-The purified neutral spirit is diluted with natural river water (not distilled water) to reduce its alcoholic strength to 40% v/v. Aging is not required as vodka can be bottled the same day it is made. Vodka certainly does not have the bold flavor but neither it is as tasteless.

BRAND NAMES

Flavored RUSSIAN VODKAS

• Zubrovka(Russia) and Zubrwka(Poland) –It is flavoured vodka produced not only in Russia or Poland but also from all the Slavic countries. The vodka is steeped with buffalo grass (Baisin) and each bottle contains a blade of buffalo grass in it. Regrettably, all these vodkas are not exported to USA as scientists have proved that the grass contains a chemical (coumarin), which causes liver cancer, but the vodka without grass is found in USA markets.
• Okhotnichya – Hunter’s vodka seasoned with meadow grass and heat honey. It is aromatic and spicy. The aristocrats of czarist Russia to celebrate a successful hunt call it hunter’s they used to drink this vodka.
• Pieprzowka – This is 70 proof vodka made in Russia by infusing red, white and black pepper in vodka
• Starka – It is 86 US proof vodka made in Russia, aged for 10 years in wine barrels. It has a hint of Brandy, Vanilla, Honey, Port and flavors of the leaves of several types of apple and pears.
• Blavod- This is BLACK COLOUR vodka produced by Mark Dorman of Hayman Distillery London. It is flavored with an herb called CACHTEAU, found in East Africa, West Africa, and South Africa. It is triple pot still distilled and bottled at 80 US proof.
• Limohnaya – lemon flavored
• Chesnochnaya –Garlic
• Kurrant –Black current
• Winniak –Aged for 5 yrs in wine barrels
• Citron– Citrus fruits

SERVICE OF VODKA

The vodkas are perfectly fit for use in cocktails like Bloody Mary, Screw Driver, Vodka Martini, Bullshot, Black and White Russian, etc. Russian vodkas are enjoyed either on the rocks or straight preferably the latter. The Polish vodka is also enjoyed in the same way as their Russian counterparts.

BRANDY

Brandy is often enjoyed on its own. It’s popularly featured in several classic cocktails and tends to be used in drinks that include just a few ingredients. However, many modern brandy recipes break this mold and experiment with brandy in some unique flavor combinations.

• Distilled From:Brandy is distilled from fruit. While grapes are used for traditional brandy, the liquor can be distilled from other fruits such as apples, apricots, cherries, and peaches.
• Flavor Profile: Brandy tastes like fruity burnt wine with a pleasant oakiness.
• Aged: It varies by style, but brandy is typically aged in oak and often blended.
• Produced In: Brandy is distilled worldwide. Certain regions of the world make specific brandy styles, such as cognac, Armagnac, and pisco.
• Styles: Cognac, Armagnac, Spanish Brandy, Pisco, American Brandy, Grappa, Eau-de-vie, Flavored Brandy (non-grape brandy)
• Alcohol Content: Typically 40 percent alcohol by volume (ABV, 80 proof)1
• Regulations: There are no distinct worldwide regulations for brandy, though some styles must be produced in certain regions using particular ingredients or methods.

GIN

Gin’s dry profile makes it a perfect candidate for dry (non-sweet) cocktails, including many classics and martinis. It is a nice base for cocktails with just a few ingredients and pairs well with lighter mixers and fruits and naturally works well with herbs.

• Distilled From: Gin is distilled from neutral grains such as barley, corn, rye, and wheat and flavored with a variety of botanicals, which vary by brand.
• Flavor Profile: Gin is herbal and dry. The primary flavor that defines gin comes from juniper berries, which impart its signature “piney” aroma and taste. The older style of gins (e.g., genever, Old Tom, Plymouth) have a gentle sweetness.
• Aged: Typically unaged
• Produced In: Gin is produced worldwide. Historically, it is best-known as a product of Europe (particularly the Netherlands) and the United Kingdom.
• Styles: London Dry Gin, Plymouth Gin, Old Tom Gin, Genever, New American (or Modern-Styled) Gin
• Alcohol Content: Typically 40 to 47 percent ABV (80 to 94 proof)1
• Regulations: There are no distinct worldwide regulations for gin though it is accepted that juniper berries must be included.

Gin is a flavoured alcoholic beverage, which produced by re-distilling high proof spirit with Juniper berries and other flavouring agent.

HISTORY OF GIN

“Shaken, not stirred.” A classic line, for a classic cocktail–the preferred martini of James Bond, the debonair British secret agent immortalized in Ian Flemming’s novels.

Gin was first created as a medicine by a Dutch chemist Franciscus De La Boe in 1650. He was a professor in university of Leiden. At that time it was believed that Juniper berries contain aromatic oil that offers diuretic properties that can cure bladder & kidney ailment.

England introduction to gin came when British soldier returning from Netherland sampled the juniper-flavoured spirit & nick named it “DUTCH COURAGE”. The Dutch called it Genievre (French word for juniper) the English call it Gin.

Once called “Mother’s Ruin”, and scorned by the upper classes because it was the drink of the sodden poor. Contemporary work of William Horgarth “”The Beer Street and gin Lane” reflect the condition & the effect of gin drinking on society.

English gin became very popular after 1690, when the government tried to make a market for low-grade corn unsuitable for brewing. The government heavily increased the duty on imported spirits and opened the spirit industry to the public, without any license or control. Queen Anne (1702-14) of England increased the duty on other spirit to increase the popularize the Gin

The most common style of gin is London Dry. In 18th century London, most gins were sweetened to disguise their rawness. Pioneering distillers experimented with making unsweetened gin, which was smooth in character, with elegant aromatic flavors, giving rise to the style of gin known as London Dry, now produced around the world.

One of those pioneers, Alexander Gordon, founded his distillery in London in 1769, and set the standards of quality for superior gin. Another famous gin pioneer was Charles Tanqueray. He established his London distillery in 1830. Tanqueray perfected the art of producing the purest unsweetened gin, with a dryness that complements the flavor of the juniper and other botanicals used in its manufacture.

Processing of Gin

1. Grain
2. Steeping
3. Malting
4. Germination
5. Kilning
6. Sieving
7. Grinding (Formation of grist)
8. Extraction of sugar (Boiling in water and formation of WORT)
9. Fermentation in VATS
10. Distillation (Production of crude alcohol)
11. Addition of Botanicals
12. Re-distillation
13. Rectification

TYPES OF GIN

British or London Dry Gin— In England the gin mash usually contains more barley and less corn (75% corn 15% barley 10% any grain). English producer feels that this produces extra smooth gin. Their gin are distilled at higher proof & having a balanced bouquet of juniper berries & other flavouring. They are light, dry, crispy . These are ideal for drinking neat.

Dutch Gin or Holland Gin or Schiedam Gin– They are generally produced in slightly different mode than the others. It is produced from mash of equal parts of corn rye and malted barley. The combination is the subject to pot still distillation at around 100 US proof. The distillate is re-distilled or rectified in the presence of Juniper berries in a pot still at around 100-110 US proof. Since Dutch gins are produced at a very low proof from the pot still, they generally have a very high percentage of congener elements which make them very heavy strong flavoured with full taste of Juniper berries, pungent, malty & pronounced grain flavour. Hence they are generally drunk straight and cold in Holland. They are three types of genever.

Oude  (old)- The original style

Jonge (young)- The 20^th century style

Korenwijn (corn wine)- The deluxe version. This gin is pale in colour, matured in cask for three years, sold in traditional stone jars.

Old Tom Gin– This is dry gin sweetened by sugar syrup. This gin was quiet popular in 18^th cent. This use to be good base for Tom Collins cocktail. Now it is rarely produced

Plymouth Gin – This is actually an appellation and produced by coats of firm Plymouth England that was founded in 1798. It was traditionally associated with Royal Navy. It is drier than London dry gin and it was believed that it a good way of taking bitters for intestinal disorders.

Steinhager Gin – German counterpart of London dry gin with slight more flavour of juniper berries.

Golden Gin – Aged in oak barrels for slight period of time. The golden brown colour is extracted from wood.

Sloe Gin – Actually this is not gin. It is liqueur produced from the addition of sloe berries fruit of   black thorn using gin as base. Now a day this liqueur is produced using any other neutral spirit.

BRANDS NAME

TEQUILA

Tequila has a great flavor profile that mixes well into a variety of cocktails. There are, of course, the margaritas and frozen cocktails in which tequila is mixed with any fruit imaginable. It also makes a perfect base for spicy cocktails and is very popular for party shots.

• Distilled From: Tequila is distilled from the fermented juices of the agave plant.
• Flavor Profile: Most tequila has a vegetal, earthy flavor with semi-sweet and spicy tones.
• Aged: Blanco (or silver) tequila is un-aged. Reposado and añejo tequilas are aged, often in used whiskey (bourbon) oak barrels. Gold tequila is blended.
• Produced In: Tequila can only be made in Mexico. Agave spirits produced outside of Mexico cannot be labeled “tequila.”
• Styles: Blanco, Reposado, Añejo, Extra-Añejo, Gold (Other agave spirits are mezcal, pulque, sotol, raicila, and baconara, but these are not “tequilas.”)
• Alcohol Content: Typically 40 to 50 percent ABV (80 to 100 proof)1
• Regulations: Tequila is the most tightly regulated liquor. The laws are defined under an Appellation of Origin, which was first adopted in 1978, and the industry is overseen by the Tequila Regulatory Council (CRT).

Tequila is fermented & distilled alcoholic beverage made from the blue agave plant and produced in specific geographic area of Mexico known as Tequila, which is within the state of Jailisco (about 40 miles northwest of Guadalajara) and parts of the states of Michoacan and Nayarit. If produced outside these geographical limits, it is called mescal (By government decree 9dec, 1974). Tequila has become synonymous with the culture and heritage of Mexico.

Tequila is made from the blue agave plant, which is a member of the lily family. The agave species have 400 varieties; occasionally called the maguey is often confused with cacti. Agave plants are distinguished by the succulence of the leaves rather than the stems. The agave is known in the USA as century plant or aloe, because it was mistakenly believed to bloom once after every 100 yrs.

HISTORY

Tequila is a descendant of first alcoholic beverage produced in North America. Origin of which is interwoven with Aztev history. Aztec were drinking wine like liquid called Pulque.  Spaniards brought the art of distillation to Mexico in the early 1500s.

In 1758, the King of Spain granted Jose Antonia de Cuervo, the father of tequila, a parcel of land in the town of Tequila to grow agave and produce tequila. Two centuries later, Jose Cuervo tequila still comes from the same fertile volcanic soil and is still in the hands of the original descendants of the Jose Cuervo family.

HARVESTING-  Blue Agave grows on red lava soil. Due to a unique combination of altitude, soil conditions, humidity, annual rainfall, average temperature and exposure to the sun, southwest Mexico is the only known place in the world where Agave azul (or blue agave) grows naturally. It takes up to 8 – 12 years for a Blue Agave plant to mature. Jimadors are the workers who harvest agaves. The Jimadors use tools such as a coa (a steel-tipped spade/ Hoe) to un root the Blue Agave plant from the unique lava red soil, and a machete to cut the spiny leaves from the body of the plant to reveal a large pineapple-shaped heart called Pina. The Pina, weigh 70-75kg, are then shipped to a distillery to begin the tequila-making process. 7kg of pine is required to make 1lt. of 100% Blue Agave tequila

PRODUCTION PROCESS

Tequila is made by cutting away the spiny leaves from the body of the plant to reveal a large pineapple-shaped heart called Pina. The Pinas, which are comprised of pure starch, are steamed in stone ovens, traditionally called “Horno” for about 24 – 36 hours at temperatures reaching 80 – 95 degree Celsius. A raw Pina has a pale yellow color and is virtually odorless. In comparison, a cooked pina possesses a brown-orange colour and emits a sweet, candy-like scent. Cooked Pinas are then crushed in three pressing mills, called “Tohana” in order to extract the agave juice. The juice is called Aguamiel or honey water.

• Fermentation- The Aguamiel (honey water) is combined with select yeasts and placed in a vat, resulting in a variety of by-products that include alcohol and methanol. The fermentation process is dependent upon climate. Some producer mix cane sugar (up to 49%) to speed up the fermentation. This type of tequila is called “Mixto”
• Distillation-After fermentation it goes for double pot still distillation (104US –106US proof). Tequila may be aged or unaged, usually bottled at the 80US-86US proof for US consumption.
• Aging- According to Mexican law, distilled tequila must be aged in oak barrels.
  • Blanco (white) tequilas must be aged for 14 – 21 days, and
  • Oro (gold) tequilas are aged up to two months,
  • Reposado (rested) tequilas are aged up to one year and the old tequilas,
  • Anejos (aged) is aged for at least one year. Unlike other spirits, the tequila-aging process is maximized after 6 – 10 years.

QUALITY CONTROL

In order to preserve tequila’s integrity and protect their national treasure, the Mexican government formulated NORMAS in the 1970s to establish and govern tequila standards of production. These are the set of rules and regulations decided by the Mexican government currently known as Norma Official Mexican De Calidak(NOM). By law, tequila must meet the following criteria

1. It must be made from 100 percent natural ingredients
2. It must be produced with no less than 38 percent alcohol by volume (ABV)
3. It must be made from blue agave grown and harvested only in the Mexican states of Jalisco, Guanajuato, Michoacan, Nayarit or Tamaulipas
4. The fermented agave juice must be distilled twice and the finished product must result from the agave juice processing
5. The final product must be produced form no less than 51 percent reduced sugars from the blue agave
6. It must be labeled with ‘Hecho en Mexico’ (made in Mexico), ‘NOM’ (Norma Official Mexicana), the producer’s four-digit registration and identification number and the tequila’s age (Blanco, Oro, Resposado, Anejo).

 BRAND NAMES

SERVICE OF TEQUILA

Tequila is served cold and straight in a small shot glass. Then season your tongue with citrus and salt, by first squeezing a wedge of lime and then pouring salt on to the back of the hand and licking at me each turn. The hand should be held at a 45-degree angle away from the body, with the thumb extended downwards, and the juice and salt deposited along the groove between the thumb and forefinger. Tequila is then thrown back in one gulp like schnapps, carrying the seasoning with it.

MESCAL OR MEZCAL is one of Mexico’s alcoholic drink (pale in color) made from the juice of Agave Tiquelano. The juice is fermented to make a beer called Pulque (5-6%) alcoholic strength. It is distilled by a continuous method of distillation. Mescal is often bottled with pickled agave worm (caterpillar of night butterfly) in the bottom of the bottle. It is intended to be eaten as last drink is poured out. Worm-eating encourages the heroism in those already brave enough to swallow.

Note– Pulque is a milky white alcoholic beverage fermented from an Agave plant juice (locally consumed).