TEQUILA

TEQUILA

TEQUILA

·       Believed to be the first spirit made in the Americas

·       Jalisco town of tequila

·       National drink of Mexico

·       Legally made in and around the town of Tequila

·       Made from a cactus:  agave tequilana weber / azul

          (also known as the Blue Agave / Century Plant / American Aloe / Mezcal)

HARVESTING

·       Looks like pineapple, locals call pina.

·       Harvested by jimadors.

·       The spiky leaves are removed to get to the heart of the fruit known as pina.

·       It weighs 40-70 pounds.

Composition

·       By law Minimum 51% blue agave

·       TWO TYPES

·       Mixto – It is tequila distilled from wash obtained from a minimum of 51% of agave tequilana sugar and maximum of 49% of other sugar.

·       100% Agave – This tequila has 100% distillate from agave tequila weber.

 CATEGORIES

·       JOVEN ABOGADO – ‘Young and Adulterated’. Not aged, Not from 100% agave. Example of Mixto.

·       BLANCO (Plata/Silver) – Maximum aging 2 months. Generally un-aged.

·       REPOSADO (Rested/Aged) – Rested for a period of two months to one year.

·       ANEJO (Aged) – Aged for minimum of one year but less than three years.

·       EXTRA ANEJO (Extra Aged) – Aged minimum three years in oak casks.

·       ORO (Gold) – It is a blend of plata with reposado. Often caramel is added.

BRAND NAMES

·       JOSE CUERVO

·       SAUZA

·       SAUZA ESPECIAL

·       PEPE LOPEZ

·       ARANDAS

·       1800

·       ESPOLON

·       AZTECA

·       PARTIDA

·       EL TOSORO DON FELIPE

·       MONTEZUMA

·       CAMINO

POPULAR TEQUILA COCKTAILS

·       LONG ISLAND ICE TEA

·       TEQUILA SUNRISE

·       TEQUILA CRUDA

VODKA

VODKA

VODKA

DEFINITION

Vodka is a neutral spirit distilled from any fermented material and treated in a way so as to be without any distinctive colour, taste or aroma.

   Origin

   - Russia (17th century)

   - Spread to Finland, Poland and rest of   

     North-East Europe

Vodka has come from the Russian word “WODKA” meaning, ‘Little Water’

SOURCE

•        Most plentiful and least expensive grains

•        Principal grain is CORN

•        Other grains used are wheat, rye, etc.

FLAVOURED VODKAS

Zubrowka

•        Flavoured with Zubrowka grass from the forests of eastern Poland

•        Yellowish tinge & aromatic bouquet

•        Exceptionally soft and smooth

•        Ice cold – toto - straight

FLAVOURED VODKAS

Starka

•        Means ‘old’

•        Aged for about 10 years in oak casks previously used for ageing fine wines

•        Amber colour & typically wine-like aroma

•        Popular among brandy lovers

Pertsovka

•        Dark brown Russian pepper vodka

•        Infusion of capsicum, cayenne & cubeb

•        Pleasant aroma with a burning taste

•        Czar Peter the Great seasoned his vodka with pepper – Russians still enjoy!

Yubileyneya Osobaya

•        Flavoured with brandy & honey among other ingredients

•        Referred to as Jubilee Vodka

Okhotnichya

•        Flavoured with many herbs

•        Definite aroma of heather honey

•        Referred to as Hunter’s Vodka

BRAND NAMES

•        Smirnoff

•        Nikolai

•        Vladivar

•        Bolshoi

•        Bolskaya

•        Stolichnya

•        Moscovskaya

•        Newyorkskaya

RUM

RUM

RUM

DEFINITION

Rum is an alcoholic beverage distilled from fermented sugarcane by-products such as sugarcane juice, sugarcane syrup and molasses.

It is distilled at less than 190 proof (95% abv) and bottled at not less than 80 proof (40% abv).

ORIGIN

·       Rum derived from Latin word - Saccharum

·       Rum was first produced in the Caribbean countries in the 17th Century.

·       The sugar plantations were maintained by slaves who had been brought to the Caribbean from Africa by the British.

·       They distilled crude and harsh rum as early as 1647 in small pot stills in the sugarcane fields.

·       In those days, it was consumed without maturing and was the drink of English pirates and the British Navy.

·       This spirit was termed as “Rumbustion” - meaning uproar and “Rumbullion” - a slang for a fracas or brawl.

·       The British Navy issued rum to warm its sailors and treat scurvy.

·       Admiral Vernon, nicknamed ‘Old Grog’ realized in 1740 that the heavy consumption of Rum was affecting his crews’ efficiency; he ordered the rum be diluted with water and served.

MANUFACTURING PROCESS OF RUM

Harvesting→ Cutting→ Juice extracted by passing through enormous, very heavy crushing rollers→ Juice boiled→ Sugar concentrated→ Clarified = a thick syrup→ Passed through a high-speed centrifugal machine (2200 rpm) → Sugar Crystals separated= molasses with about 5% sugar→ fermented→ distilled = RUM

STYLES OF RUM

Puerto Rican Rums

·       The molasses is fermented in huge vats together with some of the mash from previous fermentation.

·       Resultant wash is distilled in Patent Still.

·       Filtered with sand and burnt oak.

·       Very dry & light-bodied.

·       Popular in Spanish-speaking countries like Puerto Rico, Cuba, Venezuela, Haiti, The Virgin Islands, etc.

VARIANTS

·       White/Silver Rum - This is matured for a period of 1 year. It is lighter, paler & more neutral.

·       Amber/Gold Rum - This is matured for a period of 3 years. It is heavier, more flavored, often older & deeper with more caramel.

·       Vieux/Liqueur Rum - This is matured for a period of more than 6 years.

Jamaican Rums

·       Rich, full-bodied & pungent.

·       Distilled in Pot Still.

·       It is non-filtered.

·       Matured for more number of years.

·       Popular in English-speaking countries like Jamaica, Trinidad, Barbados, Guyana, etc.

VARIANTS

•         Gold/amber – traditionally Jamaican

•         Dark Mahogany – lately popular, often labelled: ‘for Planter’s Punch’

* Jamaican rums are also referred to as London Dock Rums. Much of the rum is shipped to bonded warehouses of the docks in England & Scotland for aging and blending. The damp climate is ideal for maturing Jamaican Rums.

DEMERARA RUMS

•         Made from sugarcane grown along the banks of the Demerara river in Guyana.

•         More like Jamaican rums but differences exist due to different soil, climate, variety of sugarcane & use of Patent Still.

•         Some are blends of 1/3^rd Pot and 2/3^rd Patent Still products.

•         Much darker, less pungent, has less flavor and finesse.

•         Obtainable at 43%, 48%, 57% % 75.5% al v/v.

•         Over proof ones are ideal for GROG.

USES OF RUM

•         Drunk straight in rum-producing countries

•         In The UK, The USA, etc. popular as base for mixed drinks

•         Rum & Cola (Cuba Libre)

•         In the kitchen – to flambé desserts, ice creams, fruit punch, candies, etc.

•         Tobacco flavouring

BRAND NAMES

Puerto Rican – Bacardi, Daiquiri, Don Q, Tropicana, Dry Cane, White diamond, Ron Rico, Palo Viejo, Ron Merito

Jamaican – Lemon Hart, Captain Morgan, Myers, Rope & Anchor, Appleton

Demerara – Lemon Hart, Captain Morgan, Lamb’s Navy, Old Jack Dark

GIN

GIN

GIN

DEFINITION

Gin is a flavored alcoholic beverage produced by redistilling high proof spirits with juniper berries and other botanicals.

·       Gin originated over three centuries ago in Holland when Franciscus ‘de la Boe’ Sylvius, professor of medicine in Holland’s University of Leiden mixed juniper berries and alcohol to cure kidney complaints.

·       The word “Gin” is an abbreviation either derived from the French word ‘genievre’ or the Dutch word ‘junever’ both meaning juniper berry.

·       British soldiers took the drink before going into battle in the Netherlands which gave them ‘Dutch Courage’.

·       They developed liking for the taste and took the art of making this spirit to England.

·       By 18^th Century Gin became a cheap remedy for London’s poor and there was no control over the production of Gin and was produced all over London.

·       The famous phrase came about because of the cheapness of Gin. “Drunk for a penny and dead drunk for two pence, clean straw or nothing”.

·       Some employers even gave Gin to their employees as part payment of wages.

STYLES OF GIN

•         Dutch Gin / Holland Gin / Schiedam Gin / Genevar Gin / Geneva Gin

•         London Dry Gin / Dry Gin / English Gin

CHARACTERISTICS OF DUTCH GIN

•         Full-bodied with clear and pronounced malty aroma and flavor

•         Not ideal for mixed drinks/cocktails as its own taste is predominant

•         Maturation is not required

•         Color is adjusted with caramel

•         It is best enjoyed straight and chilled

•         Bottled in stone crocks – excellent bar display

CHARACTERISTICS OF LONDON DRY GIN

•         Originally made in and around London (most English gins are still made there). Now it’s a generic term.

•         Dry means nothing as all gins are dry.

•         It is colorless and light bodied.

•         It is used mainly in the preparation of mixed drinks/cocktails.

BRAND NAMES

Dutch Gin – Bols, Kokma, De Kuyper, Hasekamp, Jonga Graan Jenver

London Dry Gins - Booth’s, Gordon’s, House of Lords, Calvert, Tanqueray, Gilbey’s, Beefeaters, White Satin

BRANDY

BRANDY

BRANDY

DEFINITION

Brandy is a spirit obtained from the distillation of fermented grape juice and suitably aged in wood.

·       The spirit distilled from any other fruit other than grapes are fruit brandies and must be named after the fruit combined with the name ‘brandy’; e.g. Cherry Brandy, Peach Brandy, Apricot Brandy.

·       These fruit brandies are classified as eaux-de-vie and also known as alcools blanc.

ORIGIN

·       Distillation of wine started in the 16th century

·       Probably at La Rochelle, a river port (riverCharente) on the western coast of France

·       Dutch called it Brandewijn

·       Germans as Branntwein

Both of these mean Burnt wine

COGNAC

·       Of all the brandies produced in the world, Cognacis the most famous and most prestigious.

·       Brandy produced from grapes grown in the vineyards of the delimited district of Cognac, surrounding the ancient town of Cognac, on theCharente river.

·       Modern delimitation done in 1909. A decree made to protect Cognac from intimation and accordingly to get Cognac name, the spirit must be made entirely from grapes grown in the delimited region.

THE COGNAC DISTRICT

Charente's Sub-divisions (in order of quality)

·       Grande Champagne: 14.65% land area

·       Petite Champagne:    15.98% land area

·       Borderies:                     4.53% land area

·       Bois:                           64.84% land area

(Fins Bois, Bons Bois , Bois Ordinaires)

THE COGNAC DISTRICT

Climate

·       Temperate and damp

·       Hot summers

·       Good rainfall in winters

Soil

·       Chalk and limestone

·       More the lime, better the Cognac

GRAPE VARIETIES FOR COGNAC

All White Grapes

·       St. Emillion (elsewhere Ugni Blanc)

·       Folle Blanche

·       Colombard

TYPES OF COGNAC

·       Grand Champagne – It is the cognac produced entirely from brandies, made from the grapes grown in Grande Champagne region.

·       Petite Champagne – Made entirely from brandies produced from grapes grown in the Petite Champagne region.

·       Fine Champagne – It is the blend of brandies produced from grapes grown in GrandeChampagne (minimum 50%) and Petit Champagne areas.

GRADATION OF COGNAC

Ø the Alphabet System

Ø the Star System

Ø some Legal Terms

v ALPHABET SYSTEM

·       C - cognac

·       E - especial

·       F - fine

·       V - very

·       S - superior

·       P - pale

·       O - old

·       X - extra

v ALPHABET & STAR SYSTEM

·       Cognac laws is governed by ‘The Bureau National Interprofessionnel Du Cognac’.

·       VS or *** - Very Special demand a minimum age of 3 years.

·       Reserve / VO / VSOP - Youngest brandy in the blend to be at least 4 ½ years.

·       Extra/ Napoleon - Youngest brandy in the blend to be 6 years.

BRAND NAMES

·       Martell

·       Hennessey

·       Rémy Martin

·       Courvoiser

 *These four brands jointly have a 75% market-share

BRAND NAMES

·       Bisquit

·       Camus

·       Moyet

·       Hine

·       Otard

·       Polignac

·       Salignac

·       Delamain

·       Prunier

ARMAGNAC
(second only to Cognac)

·       Region – Department of Gers, south-east ofBordeaux

·       Centre of trade – City of Condom

·       Grapes – same as cognac (folle blanche is also known as piquepoul)

How Armagnac is different from Cognac

·       Soil – best Armagnac's from sandy soil

·       Distillation – in Armagnac Still

·       Proof – Distilled at around 53% al v/v

·       Character – stronger fruity nose & flavour, more pungent and heavier

·       Maturation – in black oak of Gascony

BRAND NAMES

·       Delord

·       Castagnon

·       Larresingle

·       Claverie

·       Mattiac

·       H.A.Sempé

·       Samalens

·       Chabot

·       Laubade

MORE DETAILS

·       The delimited areas of Armagnac identified in 1909 are Bas-Armagnac, Tenareze & Haut-Armagnac.

·       Armagnac is marketed in basquaise, a flagon-shaped bottle.

·       Armagnac is the country of the three musketeers, and it is frequently capitalised on for marketing.

USES OF BRANDY

·       After-dinner spirit – served in a brandy balloon/snifter/inhaler

·       Coffee is laced or chased

·       With hot water – antidote for cough & cold

·       With soda – in a tall glass – any time of the day

·       Flambé

·       Kitchen – puddings, cakes, etc.

·       Mixed drinks