Ciroc with history & flavors
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Transcript of Ciroc with history & flavors
LIQUID HISTORY
My great, great grandmother from Lithuania used to say. Vodka is only drunk for a reason, and if you have a bottle of vodka you’ll always find a reason!
VODKA FACTS
• 1 out of every 4 bottles sold in the us is vodka
VODKA FACTS
• 1 out of every 4 bottles sold in the us is vodka• This equals 44 million 9 liter cases sold a year.
VODKA FACTS
• 1 out of every 4 bottles sold in the us is vodka• This equals 44 million 9 liter cases sold a year.• Over 400 brands sold
VODKA FACTS
• 1 out of every 4 bottles sold in the us is vodka• This equals 44 million 9 liter cases sold a year.• Over 300 brands sold• Why:
– Vodka is quick to produce and get to market
VODKA FACTS
• 1 out of every 4 bottles sold in the us is vodka• This equals 44 million 9 liter cases sold a year.• Over 300 brands sold• Why:
– Vodka is quick to produce and get to market– Mixability
• Its ability to mix with almost anything, means there is a cocktail to fit every taste, savory, sweet, dry
VODKA FACTS
• 1 out of every 4 bottles sold in the us is vodka• This equals 44 million 9 liter cases sold a year.• Over 300 brands sold• Why:
– Vodka is quick to produce and get to market– Mixability
• Its ability to mix with almost anything, means there is a cocktail to fit every taste, savory, sweet, dry
VODKA’S FIRST STEPS
• THE Year Is 900 AD the only thing to drink is BEER, MEAD AND WINE
GRAPE BEGININGS
VODKA’S FIRST STEPS
Back then:
Booze was hard to ship
Limited inside storage
Low in Alcohol
VODKA’S FIRST STEPS
13th to 14th Century
Natural fermentation
Accidental Distillation
Filtration
VODKA’S FIRST STEPS
Grapes to Grain
15
VODKA’S FIRST STEPS
14TH Century: The Pot Still Arrives in Eastern Europe
The word for “Vodka” – “Woda” was documented in Poland
15th Century: It is documented in Russia as “Voda”
VODKA ADVANCES
17TH Century:– Vodka rises up the social scale– Peter the Great: travels to bring
back technical advancements
VODKA ADVANCES
VODKA ADVANCES
Dmitry Mendeleev..
In 1894 he discovered that the 40% water-alcohol mixture was the most homogeneous
Vodka Comes America
SMIRNOFF VODKA 1930: Enters the USA but
unfortunately it is unsuccessful
1950: Joins up with Hublien Inc, a marketing company who kicks off the brand with two unconventional methods
.
MOSCOW MULE
1 1/4 oz Smirnoff vodka- 3 oz. ginger beer- 1 tsp. sugar syrup- 1/4 oz. lime juice- 1 sprig mint- 1 slice lime
SMIRNOFF LEAVES YOU BREATHLESS
It also leaves you in strange situations where your obviously drunk wife dances with glee at the sight of her 8th martini on your top hat.
Pictured: Rod Alexander and Bambi Lynn (Mrs. Rod Alexander)
How Vodka is Produced
STEP ONE- RAW MATERIALSThroughout history, vodka
has been created with many base ingredients.
Examples would include:
1. Wheat
2. Rye
3. Barley
4. Corn
5. Neutral Grains
6. Grapes
7. Potatoes
RAW MATERIALTHE RAW MATERIALS ARE ONE OF
THE MOST IMPORTANT FACTORS IN FLAVOUR:
• WHEAT GIVES ANISEED CHARACTERS
RAW MATERIALTHE RAW MATERIALS ARE ONE OF
THE MOST IMPORTANT FACTORS IN FLAVOUR:
• WHEAT GIVES ANISEED CHARACTERS
• RYE GIVES A NUTTY SWEETNESS
RAW MATERIAL TASTE DIFFERENCES
THE RAW MATERIALS ARE ONE OF THE MOST IMPORTANT FACTORS IN FLAVOUR:
• WHEAT GIVES ANISEED CHARACTERS
• RYE GIVES A NUTTY SWEETNESS
• CORN GIVES A BUTTERY, CORN ON THE COB TASTE
RAW MATERIALTASTE DIFFERENCES
THE RAW MATERIALS ARE ONE OF THE MOST IMPORTANT FACTORS IN FLAVOUR:
• WHEAT GIVES ANISEED CHARACTERS
• RYE GIVES A NUTTY SWEETNESS
• CORN GIVES A BUTTERY, CORN ON THE COB TASTE
• POTATO GIVES A CREAMY, STARCHY TEXTURE
RAW MATERIAL TASTE DIFFERENCES
THE RAW MATERIALS ARE ONE OF THE MOST IMPORTANT FACTORS IN FLAVOUR:
• WHEAT GIVES ANISEED CHARACTERS
• RYE GIVES A NUTTY SWEETNESS
• CORN GIVES A BUTTERY, CORN ON THE COB TASTE
• POTATO GIVES A CREAMY, STARCHY TEXTURE
• GRAPE IMPARTS A RAISIN, HONEYED CITRUS TASTE
LIQUID YIELD’STHE RESULTANT YIELDS ALSO
VARY GREATLY, AFFECTING THE FINAL PRICE OF VODKAS.
• 100KG OF POTATOES YIELDS APPROX 10L OF SPIRIT
LIQUID YIELD’STHE RESULTANT YIELDS ALSO
VARY GREATLY, AFFECTING THE FINAL PRICE OF VODKAS.
• 100KG OF POTATOES YIELDS APPROX 10L OF SPIRIT
• 100KG OF GRAPES YIELDS APPROX 12L OF SPIRIT
LIQUID YIELD’STHE RESULTANT YIELDS ALSO
VARY GREATLY, AFFECTING THE FINAL PRICE OF VODKAS.
• 100KG OF POTATOES YIELDS APPROX 10L OF SPIRIT
• 100KG OF GRAPES YIELDS APPROX 12L OF SPIRIT
• 100KG OF WHEAT OR BARLEY YIELDS APPROX 35L OF SPIRIT
LIQUID YIELD’STHE RESULTANT YIELDS ALSO
VARY GREATLY, AFFECTING THE FINAL PRICE OF VODKAS.
• 100KG OF POTATOES YIELDS APPROX 10L OF SPIRIT
• 100KG OF GRAPES YIELDS APPROX 12L OF SPIRIT
• 100KG OF WHEAT OR BARLEY YIELDS APPROX 35L OF SPIRIT
• 100KG OF CORN YIELDS APPROX 40L OF SPIRIT
STEP 2 -FERMENTATION
SIMPLE DEFINITION: THE PROCESSOF CONVERTING
SUGAR TO ALCHOL AND CO2
GRAIN FERMENTATION
Starts with Beer
GRAPE FERMENTATION
STARTS WITH WINE
Step 3- WATER
STEP 4-DISTILLATION. • DISTILLATION ACHIEVES 2
THINGS:
• BRINGS THE VODKA’S STRENGTH TO THE DESIRED ALCOHOLIC PERCENTAGE
• REMOVES IMPURITIES
HOW DISTILLATION WORKS
• The wash/wine is placed in a still (continuous or pot still)
HOW DISTILLATION WORKS
• The washed is placed in a still (continuous or pot still)
• Heat is applied underneath the still to heat the liquid
•
HOW DISTILLATION WORKS
• The washed is placed in a still (continuous or pot still)
• Heat is applied underneath the still to heat the liquid
• The alcohol boils and turn into vapor leaving the water behind.
HOW DISTILLATION WORKS
•• The vapor travels up the still & the top will gather in a coil.
HOW DISTILLATION WORKS
•• The vapor travels up the still & the top will gather in a coil.
• Cold water is applied to the outside of the coil
HOW DISTILLATION WORKS
•• The vapor travels up the still & the top will gather in a coil.
• Cold water is applied to the outside of the coil
• The cold water condenses the vapor back into liquid.
HOW DISTILLATION WORKS
•• The vapor travels up the still & the top will gather in a coil.
• Cold water is applied to the outside of the coil
• The cold water condenses the vapor back into liquid.
• This liquid is then collected and separated into heads, heart and tails
DISTILLATIONPot vs Continuous
STEP 5- FILTRATION
FLAVORS
1986- Flavored vodka was introduced in the United States
FLAVORSVARIETY OF TECHNIQUES TO FLAVOR
THEIR SPIRIT.
• Method One: Essential oils from the peel of the fruit rather than the pulp produce the truest essence of flavor.
FLAVORSVARIETY OF TECHNIQUES TO FLAVOR
THEIR SPIRIT.
• Method One: Essential oils from the peel of the fruit rather than the pulp produce the truest essence of flavor.
• Method Two: Maceration add aromatic oils to the clear vodka by macerating, or steeping, the fruit in the vodka for several weeks then distilling again to purify.
FLAVORSVARIETY OF TECHNIQUES TO FLAVOR
THEIR SPIRIT.
• Method One: Essential oils from the peel of the fruit rather than the pulp produce the truest essence of flavor.
• Method Two: add aromatic oils to the clear vodka by macerating, or steeping, the fruit in the vodka for several weeks then distilling again to purify.
• Method Three: Others use blends of natural fruit essences and add them to vodka at the end of the production process, just prior to bottling.
FLAVORSVARIETY OF TECHNIQUES TO FLAVOR
THEIR SPIRIT.
• Method One: Essential oils from the peel of the fruit rather than the pulp produce the truest essence of flavor.
• Method Two: Some distillers add aromatic oils to the clear vodka by macerating, or steeping, the fruit in the vodka for several weeks then distilling again to purify.
• Method Three: Others use blends of natural fruit essences and add them to vodka at the end of the production process, just prior to bottling.
• Method Four: cost-effective brands may use a blend of synthetic essences that are mixed with the vodka.
54
THE BIRTH OF CÎROC
ColdCleanHarsh
Warm FlavorsHeritage
VODKA and GRAPE
THE BIRTH OF CÎROC
THE BIRTH OF CÎROCGaillac is a place of historical importance. It was thesecond place where Romans planted grapes after theysettled in new lands and spread the wine culture in 900 AD.
HOME OF THE UGNI BLANC GRAPE
The village of Cordes sur Ciel, in the Gaillac region, where the elevated vineyards for Cîroc are located.
THE BIRTH OF CÎROC• Many samples of Grape from
around France were tasted.
THE BIRTH OF CÎROC• Many samples of Grape from
around France were tasted.
• The grape chosen was the Mauzac Blanc. It was chosen for its citrus and apply flavours.
THE BIRTH OF CÎROC• Many samples of Grape from
around France were tasted.
• The grape chosen was the Mauzac Blanc. It was chosen for its citrus and apply flavours.
• The Mauzac grapes are picked late in the season for optimum ripeness.
THE BIRTH OF CÎROC• Many samples of Grape from
around France were tasted.
• The grape chosen was the Mauzac Blanc. It was chosen for its citrus and apply flavours.
• The Mauzac grapes are picked late in the season for optimum ripeness.
• The Mauzac grape needs extra time reach full maturity
THE COLD PROCESS
Unlike grain, grapes do not need heat to release their fermentable sugars.
THE COLD PROCESS
Unlike grain, grapes do not need heat to release their fermentable sugars.
COLD MACERATION
After the de-stemming, the grapes are cold macerated at approx. 4° for about 24 hours.
Skin – Full of Flavor
Pulp – No Flavor
COLD MACERATION VATS
COLD STORAGE
Macerated grapes are place in tanks.
COLD STORAGE
Macerated grapes are place in tanks.
The heavy pulp falls to the bottom.
COLD STORAGEMacerated grapes are place in tanks.
The heavy pulp falls to the bottom.
The pulp is taken to a special cold storage vat where it is rested at 0°c
COLD STORAGEMacerated grapes are place in tanks.
The heavy pulp falls to the bottom.
The pulp is taken to a special cold storage vat where it is rested at 0°c
Left behind are the light fresh juices
FERMENTATION
•Two fermentations: at cool temperatures (18-20°C)
FERMENTATION VAT
FERMENTATION
•Two fermentations: at cool temperatures (18-20°C)
– one: with the light citrus juices
FERMENTATION VAT
FERMENTATION
•Two fermentations: at cool temperatures (18-20°C)
– one: with the light citrus juices
– second: with the heavy, rich, aromatic juices
. FERMENTATION VAT
FERMENTATION
•Two fermentations: at cool temperatures (18-20°C)
– one: with the light citrus juices
– second: with the heavy, rich, aromatic juices
Fermentation will last for two weeks.
FERMENTATION VAT
FERMENTATION
The two are then blended to form the Mauzac wine of 12 % ABV
FERMENTATION VAT
FERMENTATION
The two are then blended to form the Mauzac wine of 12 % ABV
This wine is again stored again at 0° to await distillation.
FERMENTATION VAT
MAUZAC DISTILLATION
The resultant Mauzac wine is then transferred to our small family run distillery deep in the French countryside, for the distillation process.
SVE DISTILLERY
MAUZAC DISTILLATION
The Mauzac Wine is distilled continuously, twice through a two column 100% copper still (2x2 = 4 times)
MAUZAC DISTILLATION
The Mauzac Wine is distilled continuously, twice through a two column 100% copper still (2x2 = 4 times)
The resultant spirit comes off the still at 93.5% ABV.
MAUZAC DISTILLATION
The Mauzac Wine is distilled continuously, twice through a two column 100% copper still (2x2 = 4 times)
The resultant spirit comes off the still at 93.5% ABV.
The result of this quadruple distillation is the Mauzac Spirit, or ‘Essence’ of Cîroc
UGNI BLANC SPIRIT
The Ugni Blanc grapes come from the country side north of Bordeaux.
.
THE UGNI-BLANC GRAPE
UGNI BLANC SPIRIT
The Ugni Blanc grapes come from the country side north of Bordeaux.
The grapes are fermented to make a simple wine of about 8% abv.
.
THE UGNI-BLANC GRAPE
UGNI BLANC SPIRITThe Ugni Blanc grapes come from the country side north of Bordeaux.
The grapes are fermented to make a simple wine of about 8% abv.
This wine is then distilled in a four-column continuous still to produce rectified neutral grape spirit at 96.5% abv
This makes up about 95% of Cîroc.
.THE UGNI-BLANC GRAPE
THE FIFTH DISTILLATIONThis final distillation marries the two elements and emphasises the
aromatic character. More complex flavours are created thanks to the interaction between the two grape spirits and the copper.
Cîroc POT STILLS
TASTING AND THEFOUR F’S
TASTING AND THE FOUR F’S
VODKA’S KEY INFLUENCES
TASTING AND THE FOUR F’S
VODKA’S KEY INFLUENCESRaw material
TASTING AND THE FOUR F’S
VODKA’S KEY INFLUENCESRaw material
Fermentation
TASTING AND THE FOUR F’S
VODKA’S KEY INFLUENCESRaw material
Fermentation
Water
TASTING AND THE FOUR F’S
VODKA’S KEY INFLUENCESRaw material
Fermentation
Water
Distillation method
TASTING AND THE FOUR F’S
VODKA’S KEY INFLUENCESRaw material
Fermentation
Water
Distillation method
Filtration
TASTING AND THE FOUR F’S
Fragrance: Odour, scent or perfume. What does it smell of?
TASTING AND THE FOUR F’S
Fragrance: Odour, scent or perfume. What does it smell of?
Flavour: The sensory reaction to a stimulus in the mouth. What does it taste of?
It should taste like the ingredients used bread dough, grain, nuttiness, minerals, grapes etc
TASTING AND THE FOUR F’S
Feel: The physical impression of a liquid in the mouth. How does it feel in your mouth? Is it thin, mouth coating, smooth?– It should silky, clean, smooth, gentle,
oily, full, rich, creamy
TASTING AND THE FOUR F’S
Feel: The physical impression of a liquid in the mouth. How does it feel in your mouth? Is it thin, mouth coating, smooth?– It should silky, clean, smooth, gentle,
oily, full, rich, creamy
Finish: The sensation remaining in the mouth and throat having swallowed vodka. What are you left with?– Velvety, bitter, clean, spicy
CIROC
Raw material: 5 % Mauzac blanc grape varietal, 95% Ugni blanc grape varietal
Nose: Refined Citrus aromas
Taste: Smooth, lightly sweet and enriched by the natural flavor of the grapes
Finish: Crisp and Clean
CIROC COCONUT
Raw material: 100 % Ugni blanc grape varietal
Flavoring: Coconut and other tropical flavors
Nose: Fresh coconut with a whisper of vanilla edge
Taste: Creamy sweet coconut with a faint hint of tart tropical fruit
CIROC RED BERRY Raw material: 100 % Ugni
blanc grape varietal
Flavoring: strawberries and other wild berries
Nose: Impactful bouquet of berries with a hint of jam
Taste: Ripe and juicy mixed berry flavors
Finish: Refreshingly sweet
CIROC PEACH Raw material: 100 % Ugni
blanc grape varietal
Flavoring: Fresh Peaches and natural stone fruits
Nose: Sun ripened fresh peaches
Taste: Juicy (succulent) peach with a hint of orchard fruits
Finish: Velvety fresh and clean