Vodka 101, Ketel, Ciroc, Cocktail Trends, Cocktail 101

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    31-Aug-2014
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this a seminar which covers a range of topics, 101 vodka, key facts about Ciroc and Ketel One vodka, Current Cocktail trends, Mixology 101 and 10 cocktails that you can have on your menu tomorrow

Transcript of Vodka 101, Ketel, Ciroc, Cocktail Trends, Cocktail 101

  • Vodka 101Industry Trends Cocktail 101
  • 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 300 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 ..But
  • 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 ..But This also can lead to over indulgence
  • Ugghh!
  • SO WE INVENTED
  • THE STEPS TO MAKING VODKA
  • STEP ONE- RAW MATERIALS Throughout 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 MATERIAL 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
  • RAW MATERIAL YIELDS THE 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 -FERMENTATIONSIMPLE DEFINITION: THEPROCESSOF CONVERTINGSUGAR TO ALCHOL AND CO2
  • WATER
  • GRAIN
  • GRAPES
  • STEP 3: DISTILLATION 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.
  • COLUMN DISTILLATION. 1) It increases vodkas strength to the desired alcohol percentage 2) Its remove the congeners/impurities/fla vor profiles
  • POT DISTILLATION More time consuming process Small batches = quality control The result: A fuller more viscous mouth feel More flavorful product
  • HOW DISTILLATION WORKS
  • STEP 5- FILTRATION
  • Vodka Comes America
  • First Vodka CocktailMOSCOW MULE1 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 BreathlessIt also leaves you in strangesituations where your obviouslydrunk wife dances with glee atthe sight of her 8th martini onyour top hat.Pictured: Rod Alexander andBambi Lynn (Mrs. RodAlexander)
  • Vodka in America Stolinaya is the first imported vodka until Russia shot down the Korean airplane. The cold war begins and all Russian products are boycotted. In 1967 vodka sales surpass the sales of Gin and American Whisky combined .
  • Vodka in America1980- Absolute takes over1986 - Stoli launches the first flavored vodka-Limonaya1986- Absolute launches- PEPPAR1988- Absolute launches follows suite with Citron1997 -Super Premiums enter the market place Grey Goose and Belvedere 2004: GG Reaches 1 million case mark
  • Vodka in America 1983- Ketel One launches in the USA 2000- Ketel Citreon is launched the first naturally flavored premium vodka 2002- Reaches the million case mark 2011- Reaches the 2 million case mark 2003 Ciroc Vodka Launches 2007- P.Diddy become the Ambassador 2011- Ciroc reaches the 1 million case mark 2012- Ciroc is on pace to sell more then 2 million cases
  • Three reasons to Believe1)Ketel One Vodka was inspired by over 300 years and 10generations of the Nolet Familys distilling experience2)Ketel One Vodka is crafted from small batches intraditional copper port still resulting in a superior qualityvodka3)Crafted for exceptional taste, Ketel One Vodka is alwaysapproved by a member of the Nolet family before bottling
  • The Nolet Family Nolet Distillery: Family tradition since 1691 The 10th and 11th generation are actively involved in running the Ketel Business today
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  • Oranges from Florida andBrazil provide roundness and aunique juicinessMandarins from Italy bring outfloral and special fruity notes
  • THE ESSENCE OF CIROC Many samples of grapes from around France are tasted. Once chosen the grapes are picked at the peak of ripeness
  • THE ESSENCE OF CIROCCOLD PROCESSUnlike grain, grapes do notneed heat to release theirfermentable sugars.Cold MacerationCold Storage
  • THE ESSENCE OF CIROCCOLD FERMENTATIONResults in a wine of 12 % ABV FERMENTATION VAT
  • THE ESSENCE OF CIROCThe resultant wine is then transferred to our small family rundistillery deep in the French countryside, for the distillation process. SVE DISTILLERY
  • DistillationThe Wine is distilledcontinuously, twice,through a two column100% copper stillEssence of Croc
  • Ugni Blanc SpiritThe Ugni Blanc grapes come from thecountry side north of Bordeaux.The grapes are fermented to make asimple wine of about 8% abv.This wine is then distilled in a four-column continuous still to producerectified neutral grape spirit at 96.5%abv, which makes up about 95% ofCroc. THE UGNI-BLANC GRAPE.
  • The Fifth DistillationThis final distillation marries the two elements and emphasises the aromaticcharacter. More complex flavours are created thanks to the interactionbetween the two grape spirits and the copper. Croc POT STILLS
  • 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: Refreshingl