Spirits Defined

7/30/2019 Spirits Defined

1/8

SPIRIT TYPE: VODKA

Definition Ingredients Special

Production

Countries of

Production

Tasting notes P

neutral spirits

distilled from any

material at or above

190 proof, reduced to

not more than110 or

less than 80 proof

any grains (rye, corn

or wheat) or raw

carbohydrates

(potatoes, beets or

sugar beets)

charcoal filtration,

earth, quartz sand

and diamond dust

to filter out

unwanted tastes

Russia,

Poland, U.S.

drink straight to see the

flavors

B

Ke

Sto

select based upon base

ingredient

place in freezer to get to

right temperature and

viscosity

use brandy glasses placed

in freezer for 1 hour prior

warm in hand after

pouring to take chill off

appearance, look for

tears and any color tints

aroma should be creamy,

sweet or grainy, not

medicinal

sip slowly, let warm up,

swallow and note

aftertaste


2/8

SPIRIT TYPE: AQUAVIT


Production Notes

Countries of

Production

Tasting notes P

Similar to vodka

production but

extracts of herbs and

spices added to final

product

Potato Based potatoes used to

make base, distilled

and flavorings

added

Sweden,

Denmark,

Norway

similar to vodka O.P

flavors may include,

lemon, coriander,

cinnamon, caraway


3/8

SPIRIT TYPE: GIN


Production Notes

Countries of

Production

Tasting notes P

London Dry: corn

(75%) and Barley(25%), distilled at 190

proof, then redistilled

with juniper berries and

other botanicals

Juniper used in all but

other flavors mayinclude lemon and

orange peel, cardamom,

anise, coriander, etc.

Cold Compounding(three types)

Holland,

England,America

similar to vodka but add

good quality water

T

BP

Plymouth Gin: similar

to London but made

with soft water and

Wheat

a) set amount of

ingredients crushed,

allowed to steep for x

amount of time, then

filtered and bottled

also gin does not have to be

chilled as much

Holland or Dutch Gin:made from fermented

malt or malt wine then

redistilled with Juniper

berries

b)botanicals crushedand tea bagged into a

specific amount of

spirit to diffuse

c) circulatory where

botanicals are

suspended on fine

mesh and alcohol

pumped over until all

flavors infused

essential oils

removed from

botanicals and

infused into spirit

Gi H d ll


4/8

SPIRIT TYPE: RUM


Production Notes

Countries of

Production

Tasting notes P

sugarcane juice, cane

syrup or molasses

with distilled water,

yeast and nutrients

added to allow

fermentation (length

of fermentation

determines body of

rum)

sugarcane juice, cane

syrup or molasses

product can be aged

(light rum 1 year,

dark 3 years or

longer) in oak

West Indies tasting profile similar to

scotch

Then distilled (1-3

times) in either potstill(allows color to

stay) or continuous


5/8

SPIRIT TYPE: TEQUILA


Production Notes

Countries of

Production

Tasting notes P

blue agave plant

heart producesunfermented juice

(agua miel or honey

water)

blue agave copper still used

and distilled twice

Mexico similar to whiskey,

should be sipped

Jo

Sau

heart is cooked

(steamed in large

ovens at 140 F

Blanco: originalstyle bottled after

distilled

quality of tequila declines

greatly with exposure to

oxygen

run off juice collected Joven or Gold:aged slightly and

mixed with agedtequila (color

comes from aged or

caramel)

hearts milled and

rinsed to extract all

juice

Reposado(rested): aged3-12 months in

agave juice fermented

and distilled

Anejo: aged up tofour years in KY

bourbon barrels


6/8

SPIRIT TYPE: SCOTCH/IRIS WHISKEY


Production Notes

Countries of

Production

Tasting notes P

malted barley that

has been germinated,ground and mashed,

fermented and

distilled

Barley first distillation in a

wash still toremove alcohol,

second distillation

in a spirit still to

concentrate

ethanol

Scotland

(Lowlands,Campbeltown,

Highlands,

Speyside,

Islay)

scotch glasses preferred

or use sherry or portglasses Wa

Sa

minimum aging for

3 year, flavor from

barrels and

environment

review color and legs/

tears

Sin

G

B

Gle

Gl

M

Single Malt: non

blended whiskey

nose carefully

B

J

taste a small sip

then try with a drop of

water


7/8

SPIRIT TYPE: NORTH AMERICAN WHISKEY


Production Notes

Countries of

Production

Tasting notes P

Bourbon: made in theUS using 51% corn,

aged for 2 yrs. min. in

new American

Charred barrels

corn is the main

ingredient, water

Sour mash: some ofthe residue from

one batch used to

start the next

fermentation

American: KY

and TN

similar to scotch

dJ

Wi

Ma

Buf

Fo

Ja

aging important for

final flavor

Canadian: similar butuses rye as one of the

grains

Canada S

Can


8/8

SPIRIT TYPE: BRANDYDefinition Ingredients Special

Production Notes

Countries of

Production

Tasting notes P

fermented fruit Juice

that has been distilledCognac: made in the

Cognac region in

France from the

Colombard grape

Grapes France

Armagnac: made inthe Armagnac region

in France uses 10

grape varieties

France

Calvados: made inCalvados with

fermented apple juice

Apples France

Grappa/Marc/Pisco:made with pomace

from grapes

fermented and

distilled

Grapes Grappa is

Italy, Marc

made in

France, Pisco

made in Peru

and Chile

Spirits Defined

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