Introduction Of Alcoholic Beverages 6d1xi

INTRODUCTION OF ALCOHOLIC BEVERAGES Process of making: 1. Distillation

- physical reaction/separation of fermented solutions to produce distilled beverages with higher content of alcohol.

Illustration of distillation

2. Fermentation- a chemical reaction in which carbohydrates such as sugar are converted into acid (food) or an alcohol (beverage). In wines, grapes are crushed to release the sugar-rich juices, which are then either transferred quickly away from the skins or left to rest for a time to absorb some of the flavor, tannins, and color of the skins. Yeast is then added, and the grape juice is allowed to ferment for a number of weeks, at which point it is moved to different containers and fermented at a slower rate, and eventually aged or bottled A. Beer

- a short fermentation process and a short ageing process (1-2 weeks) typically resulting in an alcohol content of 4%-6% ABV. Beer is naturally carbonated beverage.

B. Wine

- involves a longer (complete) fermentation process and relatively long aging process (months/years) sometimes decades resulting in an alcohol content between 7-

18%. Sparkling wine is generally made by adding a small amount of sugar before bottling, which causes a secondary fermentation to continue in a bottle.

C. Cider - made from apples and pears D. Rice wine - made from wheat, corn, rice

THE SECRET OF INGREDIENTS

Distillation from Wine Distillation is the centuries-old process used to produce alcohol. Heat is used to separate the components of a liquid, or mash, and as vaporization takes place the vapors are cooled so they condense into neutral spirits with little color, aroma, or flavor.  Armagnac Armagnac is a pale, golden, fiery, dry tasting French brandy. Under French law, only white grapes from the Haut-Armagnac, Tenareze, and Bas-Armagnac regions of Gascony, in southwest , may be distilled for Armagnac. Unlike cognac, its younger cousin, Armagnac has traditionally been made with only one distillation, but a recent change in legislation means double distillation is now allowed, speeding up the maturation process, which takes place in oak barrels. Three stars on the label means it had at least two years maturation; V.S.O.P at least five years, Napoléon and X.O., at least six years; and Hors d’ Age at least 10 years in the barrel.

Popular brands are Darroze, Chabot Armagnac VSOP, Larressingle, Delord, Laubade, Gélas and Janneau. Grapes:

Ten different varieties of grape are authorized for use in the production of Armagnac. Of these, four form the principal part: • • • •

Ugni Blanc Baco 22A Folle Blanche Colombard

 Brandy First discovered in the middle of the thirteenth century in as an attempt to produce a medicinal drink, brandy is now made around the world wherever grapes are grown. After two distillations, the clear, colorless alcohol is given its distinctive nutty brown color and flavor by aging wood, often oak barrel. The longer a brandy ages, the more refined its flavor is judged to be. Popular brands are Three Barrels, Brandy de Jerez, Fundador

 Cognac Perhaps the best-known brandy in the world, cognac comes from a specific area in western centered around the town of Cognac in the Charente region. To be labeled as “cognac,” French legislation specifies the brandy can only be made from specific white grapes which are grown and later distilled within a strictly defined geographical area. It must be made from at least 90 percent Ugni Blanc, Folle Blanche, or Colombard grapes. The rest of the cognac can consist of ten selected grapes. However, most cognac is made from Ugni Blanc only. It must be distilled twice in copper pot stills and aged at least 2 1/2 in oak barrels in order to be called cognac. Three stars or V.S. means the cognac has been matured in the barrel for at least two years; V.S.O.P., Vieux, V.O., and Resérve indicate at least four years; V.V.S.O.P. and Grande Resérve are cognacs matured for at least five years; Extra, Napoleon, X.O., Trés Vieux, and Vieille Resérve are stored for six to 10 years in oak barrels. Popular brands are Hennessey VS and XO, Remy Martin VSOP, Martell VSOP , Courvoisier  Grappa This clear, Italian spirit, about 80 proof, is distilled from the remains of the grapes used in wine production, the stems, skins, and pits. Grappa made from white wine is dry and fiery, while that from red wine has a powerful flavor.  Marc This French pomace spirit is distilled from the press residue resulting from wine production. Depending on the variety, it either tastes powerful and full flavored (marc de bourgogne) or light, dry, and very soft (marc de champagne). The alcohol content is between 80 and 90 proof.  Metaxa The best-known Greek spirit, metaxa is distilled from black grapes. The alcohol content is about 80 proof.  Pisco This very tangy, colorless brandy is the national drink of Chile. Produced from black grapes with a high proportion of muscatel grapes, it is matured in clay casks.  Weinbrand This German grape brandy, whose name translates as “burned wine”, is distilled using some wines from neighboring countries, but legislation requires up to 85 percent of the final product to be German. Like cognac, weinbrand is double distilled.

Distillation from Grains Grain-based spirits. Except for whiskey and korn, whose compositions are strictly controlled by legislation, these potent drinks can also contain so-called agricultural alcohol made from molasses, potatoes, and other ingredients.  Aquavit The name of this strong Scandinavian spirit is derived from the Latin aqua vitae (water of life), and was once the designation for all liquor. The basis of the pale or golden-yellow aquavit is very pure, almost tasteless alcohol distilled from grain or potatoes with 96 percent alcohol by volume, or almost 200 proof.  Genever Genever is the Dutch national drink, and what is considered to be the first gin. The word genever developed from the French word geniévre (juniper), which is not surprising because genever, like some varieties of gin, has a juniper aroma. The alcohol content is 76 to 86 proof.  Gin Originated in Netherlands. The alcohol is based on barley and rye, to which a mixture of selected herbs and spices, called botanicals, is added, such as angelica, aniseed, cardamom, coriander, juniper, and lemon and orange zests. After distillation, the gin is diluted to the customary drinking strength of 76 to 90 proof. Gins, produced in England, Holland, and US have different taste qualities, the most requested gins are those labeled as “dry gin” and “London dry gin”. Famous brands – Beefeater dry, Gordons Sp. Dry, Bombay Saphire, Tanqueray dRY  Klarer This colorless, weak and often flavorless spirit is made from potatoes, corn, and millet. The minimum alcohol content is 32 percent by volume, or 64 proof.  Korn schnapps When German orders “schnapps”, the chances are that it is this clear, grainbased spirit that is required, not the flavored, often creamy dinks called “schnapps” in the United States. Korn is the most popular drink in , where it is traditionally drunk neat or as a chaser to beer. Produced from wheat, rye, barley, oats, or buckwheat, it has an alcoholic content of between 32 and 38 percent by volume, or 64 to 76 proof.

 Vodka In Russian, the meaning of the word vodka is “little stream”. Vodka is a colorless, clear, smooth, and pure spirit with the neutral taste. It is distilled from mixtures of grains or potatoes, the top brands, however, consist only of grain (primarily barley and wheat, and occasionally rye). Its strength is usually at least 80 proof, with some brands being far more potent. Famous brands – Absolut (blue, citron, mandarin) SWEDEN, Finlandia (FINLAND), 42 Below (NEW ZEALAND), Smirnoff (black and red) RUSSIA, Stolichnaya (RUSSIA), Grey Goose (), Belvedere (POLAND)  Whiskey “Whiskey” may be the generic term for the most widely drunk liquor in the world, but you will find great variety, not least of all determined by where it is produced. Each country produces a different product, and within each country there is great diversity. Even the spelling of the word is not the same: the Americans and the Irish spell it “whiskey”, the Scots and the Canadian spell it “whisky”. A. Scottish whisky, or scotch as it is commonly known, is produced from malted barley or a mixture of grains, which can include malted and unmalted barley and the whole grains of cereals, such as corn or wheat. It is aged for at least three years in oak casks (traditionally secondhand sherry casks) before bottling. You will also see on the label if it the scotch is blended or a single malt. Blended scotch, as the term implies, contains scotch from several distilleries and will contain malt and grain whiskies married together. Single malts, on the other hand, are produced from only malted barley. B. Irish whiskey, produced from barley, wheat, rye, or oats, is blended, with only one significant single malt produced. (The Irish use the term “vatting,” not “blending.”) After distillation, clear water is added to give the whiskey its final alcoholic content of about 80 proof. Irish whiskey is matured in wooden (for at least three years) that previously stored sherry, rum or bourbon. As a general rule, Irish whiskey has a mellower flavor than scotch. C. American whiskey, corn-based bourbon is king. Produced from at least 51 percent and up to a maximum of 80 percent corn mash, it also contains rye and a small proportion of barley malt. The greater the percentage of corn the milder tasting is the whiskey. When bourbon contains 51 percent corn, it is called a straight whiskey; when it has 80 percent, it becomes a straight corn whiskey. After distillation, bourbon is matured for at least two years in new white-oak casks, which have been charred on the inside; this accelerates coloration of the whiskey and lends it a suitable sweetness and a faint vanilla flavor. Rye whiskey, also popular with Americans and often simply referred to as rye, is distilled from a mash with at least 51 percent rye and matured for about four years.

The taste is generally spicier than that of bourbon, and it also comes in blended and straight varieties. Tennessee whiskey, which must be produced in the state to be labeled as such, is filtered through wood charcoal and is therefore very mild. Some of the best-known brands also have a distinct flavor, easily recognizable as different from bourbon because they are produce from a sour mash containing some previously fermented yeast (similar to the starter used to make sourdough bread; fresh yeast produces a sweet mash). This is the whiskey someone wants if they ask for a “sour mash whiskey”, popular brand is Jack Daniels. Bourbon whiskey, is an American form of whiskey made from at least 51% corn, or maize, (typically about 70%) with the remainder being wheat and/or rye, and malted barley. It is distilled to no more than 160 (U.S.) proof, and aged in new charred white oak barrels for at least two years — or perhaps longer. It must be put into the barrels at no more than 125 U.S. proof; in this way it is similar to Scotch Whisky, which is also aged in charred barrels. Most of the time it is then adjusted to 80–100 proof and bottled, although some are bottled at “cask strength”, popular brand is Jim Beam. American blended whiskey is a mixture of bourbon, rye whiskey, and corn whiskeys. D. Canadian whisky is blended from straight grain whiskies and practically flavorless neutral alcohol, resulting in drink that is paler and lighter in flavor than most American whiskeys. Distillation from Fruit There is practically no variety of fruit that cannot be enjoyed in alcoholic form, from cactus fruits from the desert or berries from the Arctic. But not all varieties of fruit are equally suitable for producing spirits. It depends greatly on the fruit’s sugar content.  Eau-de-vie This term is French for “water of life” and includes a wide range of colorless fruit brandies. Stone fruit, such as cherries, plums, apricots, and peaches, are most frequently used, but berries also flavor some of the best-known eau-de-vie. The fruits generally have so much natural sugar that the mash reaches 40 percent alcohol content by volume, or 80 proof, during fermentation, so extra sugar is needed. Lowsugar fruits such as raspberries, blackberries, and black currants, are at the heart of some equally popular eau-de-vie.  Other fruit spirits Another well-known fruit spirit is Calvados, an apple brandy made from the cider produced in Normandy in . Under French law, the name “Calvados” can only be applied to distillations of cider which come from 11 specific areas. After distillation, Calvados is stored in oak or chestnut barrels and matured for at least two years.

Distillation from Plants and Roots  Aniseed-flavored spirits Some 1,500 years before Christ, these licorice-flavored spirits were valued as Healing agents by the Egyptians. In the nineteenth century, absinthe, a potent aniseed aperitif distilled from wormwood, became a highly fashionable drink on both sides of the Atlantic, but intemperate enjoyment of it proved dangerous because it often led to madness or death. Consequently, early in the twentieth century, it was banned in many countries. Pernod and Ricard are among the well-known brands from (now also available as an alcohol-free drink), and anisette is a spiced liqueur. Greek ouzo and Turkish raki are also of this big family of aniseed-flavored spirits. Ouzo is a sweet aniseed drink at 80 to 90 proof. Raki tastes dry and spicy, is not as sweet as ouzo, and is available at 80 to 100 proof.  Arrak Similar to rum, this Asian spirit is distilled from sugarcane molasses with the addition of Indonesian red rice. Arrak is aged in oak barrels before it is bottled. The most respected variety comes from Batavia, in Indonesia, but similar drinks using a variety of ingredients such as dates, also come from Goa in India, Sri Lanka, and Thailand.  Cachaca This is a Brazilian spirit distilled directly from the juice of the sugarcane. The best-known cachaca is the straw-colored, clear Pitú. It has a soft, mild aroma and is 82 proof.  Rum The home of rum is in the Caribbean islands of Jamaica, Martinique, Puerto Rico and Cuba. Here, as in the past-and among the Atlantic coastal countries of Central and South America-rum and sugar are important exports. The exact recipe for rum production is always the distiller’s secret. What all types of rum have in common, however, is their raw material-the brown, viscous molasses by-product of sugarcane refining. After distillation, rum is clear and colorless. For light rum to remain clear, it is first matured in pale ash-wood barrels for only one year and is then transferred to stainless-steel tanks for additional aging. Dark rum, on the other hand, is left to mature for years in dark, wooden casks for five to seven years, where it develops its golden or brownish color and a full-flavored body. Caramel is also added to some brands to intensify the color. In between light and dark rum is a grade called gold, or amber, which is aged for three years.  Sake

Many people would not consider a Japanese meal complete without a bottle of this clear, usually straw-colored, fermented-rice spirit. Sake tastes similar to sherry and has an alcohol content of only 16 to 17 percent by volume or about 35 proof.  Tequila Mexico’s number-one spirit drunk since the time of the Aztecs, is distilled from the blue agave cactus. Clear, white tequila, also called silver tequila, is bottled immediately after distillation. Gold tequila, or tequila anejo, gets its golden brown color from several years’ storage in oak barrel, during which time the flavor also mellows and becomes smoother. Mezcal is a similar drink distilled from a different variety of the agave cactus, but it does not have the same labeling regulations. Contrary to popular belief, mescal is the Mexican drink that traditionally contained a worm in the bottom of the bottle, not tequila. Bitters This generic term applies to all bitter liqueurs and bitters. Bitters are produced from herb and root extracts, from the narcotic components of (primarily) tropical and sub tropical plants, and from spices. They are usually dark in color and valued for their appetite-promoting and digestion-aiding qualities.  Angostura bitters Produced in Trinidad, this is probably the best-known bitters in the world and is indispensable to every bartender for flavoring drinks. The exact recipe is a closely guarded secret, but the flavor is produced from extracts of Seville orange peel, angelica roots, cardamom, cinnamon, cloves, galangan (Alpinia officinarum), gentian roots, and quinine.  Aperol Italian bitters, sometimes called Campari’s “younger brother” with an alcohol content of just 22 proof.  Boonekamp This aromatic bitter, at least 80 proof, contains a wealth of exotic ingredients, such as aniseed, fennel, licorice, bitter clover, poplar buds, valerian root, and wormwood, to name but a few.  Campari This world-renowned Italian bitters has a heavily guarded secret mixture of herbs and Seville orange peel to thank for its typical flavor. This ruby red drink was created in Milan in 1861 by the distiller Caspare Davide Campari, and as today become a classic aperitif. It is very good for mixing.  Cynar This bitter Italian aperitif contains artichoke juice and herbs, and has an alcohol content of 16.5 percent by volume, or 33 proof.

 Orange bitters This is a combination of extract of bitter tasting Seville orange peel and gin. It is only use to flavor a host of cocktails.  Tropical bitters A bitter based on tropical fruits.  Other bitters Other brands of European bitters include Amer Picon, flavored with orange and gentian; Branca Menta, which tastes of peppermint; Fernet Branca, an Italian herbal tasting bitter; golden, sweetish Karlsbader Becher Bitter (nowadays called Karlovarska Becherovka); bittersweet Punt e Més from Italy, which is usually enjoyed while eating chocolate; golden colored Suze from ; and herbal Underberg, which has been brewed to a secret family recipe in since 1846 and is claimed to be a hangover cure. . Type of Distilled Beverages: A. Spirit

- a distilled beverage that contains no added sugar and has at least 30% 40 % ABV. - absinthe, brandy, eau-de-vie, german schnaps, grappa, whiskey, etc.

B. Liqueur It was doctors and monks several hundreds of years ago, in the search for medicines, which produced the first liqueurs when they used honey or sugar to sweeten the bitter herb elixirs for their patients. Today, liqueurs are defined as spirits which have been infused with flavorings, such as extracts (or distillates) of plants and fruits, fruit juices, or essential oils. They may also be sweetened with honey or glucose. Depending on the ingredients, it is possible to differentiate between herb, spice, and bitter liqueurs. Fruit liqueurs are made from fruit juice, fruit-flavor liqueurs are produced from whole fruits or parts of fruit, emulsion liqueurs are viscous and rich, and there are cream and whiskey liqueurs. Liqueurs also differ in their alcohol content. Milk-, chocolate-, and egg-based liqueurs are at least 40 proof; fruit juice-, cocoa-, coffee-, and tea-based liqueurs are at least 50 proof; fruit brandies and vanilla-flavored liqueurs are at least 60 proof; and honey liqueurs and fruit liqueurs blended with triple sec, a white, orange- scented Curacao, are at least 70 proof, so an innocent-seeming liqueur can, in fact, be very strong. Liqueurs are indispensable for mixing drinks, whether to add color, or sweetness, or to enhance the taste.

Liqueur- is a sweet alcoholic beverage, often flavored with fruits, herbs, spices, flavors, seeds, roots, plants, barks, and sometimes cream. A. dissolving of flavoring, liquefier which means “to dissolve”. B. infusions (plants, fruits, leaves, herbs) soak to a desired flavor. C. distillation  Amaretto  Amarula  Bailey’s  Cointreau  Drambuie  Kahlua  Sambuca

- (Italy) made of almonds 28% ABV. - (South Africa) made of marula fruit 17% ABV. - (Ireland) made of Irish dairy cream and Irish whiskey 17%ABV balanced with chocolate flavors. - () made of ripe Seville oranges and lemons 40% ABV. - (Scotland) made of 15years old scotch whiskey, herbs, and heather honey 40% ABV. - (Mexico) made of dark brown coffee, cane spirits, vanilla, cone syrup and vodka 26.5 %ABV. - (Italy) anis-seed flavored liqueur 42% ABV.

C. Cordial - is any invigorating and stimulating preparation; e.g. peppermint cordial, blackcurrant cordial. The term derives from obsolete medicinal usage. D. Elixir

- a pharmaceutical preparation containing an active ingredient (morphine) that is dissolved in a solution that contains some percentage usually 4060% of ethyl alcohol and is designed to be taken orally, (often made from vodka or grappa)

Types of alcoholic beverages

Alcoholic beverages include low-alcohol-content beverages produced by fermentation of sugar- or starch-containing products, and high-alcoholcontent beverages produced by distillation of the low-alcohol-content beverages. Sometimes, the alcohol content of low-alcohol-content beverages is increased by adding distilled products, particularly in the case of wines. Such fortified wines include Port wine and Sherry. The process involved (as well as the resulting alcohol content) defines the finished product. Beer involves a relatively short (incomplete) fermentation process and an equally short aging process (a week or two) resulting in an alcohol content generally between 3-8%, as well as natural carbonation. Wine involves a longer (complete) fermentation process, and a relatively long aging process (months or years -- sometimes decades) resulting in an alcohol content between 7-18%. Sparkling wine is generally made by adding a small amount of sugar before bottling, which causes a secondary fermentation to continue in the bottle. Distilled products are generally not made from a "beer" that would normally be palatable as fermentation is normally completed, but no aging is involved until after distillation. Most are 30% or greater alcohol by volume. Liqueurs are characterized by the way in which their flavors are infused and typically have high sugar content. Spirits typically contain 37.5% alcohol or greater and are not infused with flavors during the distilling process, however some modern spirits are infused with flavors after distilling (the Swedish vodka Absolut, for instance). Standard drinks of alcoholic beverages in the United States all contain equivalent amounts of alcohol, about 0.6 fl. oz. (American) each (17.75ml). A U.S. standard drink is a 12 ounce can or bottle of beer, a five ounce glass of dinner wine, or a 1.5 ounce drink of 40% distilled spirits (either straight or in a mixed drink). Note that in common speech, wine or brandy is made from grapes unless the fruit is specified: "plum wine" or "cherry brandy" for example, although in some cases grape-derived alcohol is added. In the USA and Canada, cider often means unfermented apple juice (see the article on cider), while fermented cider is called hard cider. Unfermented cider is sometimes called sweet cider. Also, applejack was originally made by a freezing process described in the article on cider which was equivalent to

distillation but more easily done in the cold climate of New England. In the UK, cider is always alcoholic, and in Australia it can be either. Beer is generally made from barley, but can sometimes contain a mix of other grains. Whisky is sometimes made from a blend of different grains, especially Irish whiskey which may contain several different grains. The style of whisky (Scotch, Rye, Bourbon) generally determines the primary grain used, with additional grains usually added to the blend (most often barley, and sometimes oats). Two common distilled beverages are vodka and gin. Vodka can be distilled from any source (grain and potatoes being the most common) but the main characteristic of vodka is that it is so thoroughly distilled as to exhibit none of the flavors derived from its source material. Gin is a similar distillate which has been flavored by with herbs and other plant products, especially juniper berries. The name comes from the Dutch liquor genever, which in turn takes its name from the Dutch word for juniper.

Source

Name of fermented beverage

Name of distilled beverage

barley

beer, ale

Scotch whisky

rye

rye beer

Rye whisky

corn

corn beer

Bourbon whiskey

wheat

wheat beer

Wheat whisky, Korn ()

rice

sake, sonti, makkoli, tuak

shochu (Japan), soju (Korea), Huangjiu and Baijiu (China)

juice of fruits, other than apples or pears

wine (most commonly from grapes)

brandy, Cognac (), Branntwein (), Pisco (Peru/Chile)

juice of apples

("hard") cider, apfelwein

applejack (or apple brandy), Calvados, cider, lambig

juice of pears

perry, or pear cider

pear brandy

juice of sugarcane, or molasses

basi, betsa-betsa (regional)

rum, cachaça, aguardiente, guaro

juice of agave

pulque

tequila, mezcal

juice of plums

plum wine

slivovitz, tzuica, palinca

pomace

pomace wine

grappa (Italy), Trester (), marc ()

honey

mead

distilled mead ("mead brandy" or "honey brandy")

potato and/or grain

potato beer

vodka: potato mostly used in Ukraine, otherwise grain or potato. A strong drink called aquavit or brännvin in Sweden, akvavit in Denmark and akevitt in Norway, and brennivín in (Iceland) is made from potato or grain. In Ireland, Poitín (or poteen) is a recently legalised drink made from potatoes.

Milk

Kumis

Araka