GIN– Gin is a flavoured alcoholic beverage, which produced by re-distilling high proof
spirit with Juniper berries and other flavoring agent.
VODKA– Vodka is a neutral spirit made from the fermentation and
distillation grain mash than rectified. It has no flavour, aroma, colour etc.
TEQUILA– Tequila is fermented & distilled alcoholic beverage made from the
blue agave plant and produced in specific geographic area of Mexico known
as Tequila, which is within the state of Jalisco (about 40 miles northwest of
Guadalajara) and parts of the states of Michoacan and Nayarit. If produced
outside these geographical limits, it is called mescal (By government decree
9dec, 1974). Tequila has become synonymous with the culture and heritage of
Mexico.
RUM– Rum is an alcoholic beverage distilled from the fermented by-products of
sugar cane i.e. molasses.
BRANDY– Brandy is a spirit made by fermenting and distillation fruits juice.
When made from fruits other than grapes the word brandy is linked with the
name of the fruit. When the label reads brandy alone without any qualifying
description it should be understood that it is made from grapes. Brandy in fact
has been characterized as the soul of wine. The word brandy has originated
from the Dutch word “BRANDWIJN” meaning burnt wine which eventually got
shortened to brandy.
COGNAC- Cognac is defined as the brandy produced from the Charante and
Charante Maritime department of the West Central France comprising roughly
an area of 2,50,000 acres enclosing the city of Cognac squarely in between
which lends its name to the brandy produced in this region. So from the above-
mentioned definition, it can very well be understood that all Cognacs are
brandy but not all the brandies are Cognac. It war delimited by law in the year
1909. EAUX DE VIE– An eaux de vie is a clear, colourless fruit brandy that is
produced by means of fermentation and double distillation. The fruit flavor is
typically very light.
CALVADOS– it is an apple brandy. Calvados is produced in the region of
Calvados in Normandy, France. The apples grown in the region are carefully
picked, ripened and crushed to extract the juice is fermented then distilled
twice to become calvados. Calvados is aged in oak casks for years, before
being bottled and sold.
WHISKEY- Whisky or whiskey is a type of distilled alcoholic beverage made from
fermented grain mash. Various grains are used for different varieties, including
barley, corn, rye, and wheat.
CURAÇAO– It is a liqueur flavored with the dried peel of the Laraha citrus
fruit, grown on the island of Curaçao.
CIDER– Cider, hard apple cider, or hard cider in the US, is an alcoholic beverage
made from the fermented juice of apples. Cider is popular in the United Kingdom,
especially in the West Country, and widely available. The juice of any variety of
apple can be used to make cider, but cider apples are best.
TIA MARIA– Tia Maria is a dark liqueur made originally in Jamaica using
Jamaican coffee beans. The main flavour ingredients are coffee beans,
Jamaican rum, vanilla, and sugar, blended to an alcoholic content of 20%.
PERRY– Perry is an alcoholic beverage made from fermented pears, similar to
the way cider is made from apples. It has been common for centuries in England,
particularly in the Three Counties (Gloucestershire, Herefordshire and
Worcestershire); it is also made in parts of South Wales and France, especially
Normandy and Anjou.
APPLEJACK– Applejack is a strong apple-flavored alcoholic drink produced
from apples, popular in the American colonial period. The name derives from
“jacking”, a term for “increasing” (alcohol content) and specifically for “freeze
distilling”, the traditional method of producing the drink.
WINE– Wine is an alcoholic beverage made from grapes, generally Vitis vinifera,
fermented without the addition of sugars, acids, enzymes, water, or other
nutrients. Yeast consumes the sugar in the grapes and converts it to ethanol and
carbon dioxide
BEER– Beer is defined as a fermented, alcoholic beverage made from barley,
wheat, rice etc. & flavoured with hops.
SAKE– Sake is an ancient fermented beverage known to have been made since
about the third century A.D in china. But it was not until about 600 years ago that
sake, as we know it today was produced. Sake is produced in Japan, part of
Chine other Asian countries & Hawaii, California.
Classification of Spirits
Because the two ingredients necessary to alcoholic fermentation are widely
spread and always appear together, civilizations in almost every part of the
world developed some form of alcoholic beverage very early in their history.
The Chinese were distilling a beverage from rice beer by 800 BCE, and arrack
was distilled in the East Indies from sugarcane and rice. The Arabs developed
a distillation method that was used to produce a distilled beverage from wine.
Greek philosophers reported a crude distillation method. The Romans
apparently produced distilled beverages, although no references concerning
them are found in writings before 100 CE. Production of distilled spirits was
reported in Britain before the Roman conquest. Spain, France, and the rest of
western Europe probably produced distilled spirits at an earlier date, but
production was apparently limited until the 8th century, after contact with the
Arabs.
The first distilled spirits were made from sugar-based materials, primarily
grapes and honey to make grape brandy and distilled mead, respectively. The
earliest use of starchy grains to produce distilled spirits is not known, but their
use certainly dates from the Middle Ages. Some government control dates from
the 17th century. As production methods improved and volume increased, the
distilled spirits industry became an important source of revenue. Rigid
controls were often imposed on both production and sale of the liquor.
The earliest stills were composed simply of a heated closed container, a
condenser, and a receptacle to receive the condensate. These evolved into the
pot still, which is still in use, particularly for making malt whiskeys and some
gins. The next refinement was heating the alcohol-containing liquid in a
column made up of a series of vaporization chambers stacked on top of one
another. By the early 19th century large-scale continuous stills, very similar
to those used in the industry today, were operating in France and England. In
1831 the Irishman Aeneas Coffey designed such a still, which consisted of two
columns in series.
Since distillation requires that the liquid portion of a fermentation mixture be
vaporized, considerable heat must be applied to the process. The fuel used in
distilling spirits has always been that which has been most readily available
at the particular time and place. Peat, coal, and wood were the fuels used
historically, while the fuels of choice today are coal, natural gas, and oil. The
high steam requirement for continuous-still operation inhibited the
development of rectifying columns for production of spirits until after
the Industrial Revolution.
Many of the minor components of distilled spirits, which are present only in
parts per million, are detectable by the senses of taste and smell, but efforts to
identify and quantify these compounds chemically have often been hampered
by the lower limits of detection by analytical methods. Classes of compounds
such as aldehydes, organic acids, esters, and alcohols were easily identified by
conventional methods, but many of them could not be determined until after
the development of chromatography. The Russian botanist Mikhail Tsvet was
an early pioneer of this measurement technique, reporting his first work in
1903. Refinements in both technique and equipment, made during the first
half of the 20th century, allowed numerous flavour components in distilled
spirits to be identified by gas chromatography.
Fermenting And Distilling
Fermentation
Yeast and yeast culture
As mentioned above, yeasts are found throughout the world; more than 8,000
strains of this vegetative microorganism have been classified. Approximately
nine or 10 pure strains, with their subclassifications, are used for fermentation of
grain mashes; these all belong to the type Saccharomyces cerevisiae. Each strain
has its own characteristics, imparting its special properties to
the distillate derived from its fermentation. A limited number of yeasts are used
in the fermentation of wines, from which brandy is distilled. Strains used in the
fermentation of grain mashes are also used in fermentation for rum, tequila,
and beer production.
In grain-based products, yeast cells are grown in grain mixtures. The
preparation of a cooked mash of rye and barley malt is most common. The mash
is sterilized, then inoculated with lactic -acid bacteria to increase acidity. (Yeast
is more tolerant of higher acidity than many commonly occurring bacteria.)
When the desired acidity is reached, the mixture is again sterilized and a pure
yeast culture is added. The yeast is grown under controlled conditions until it
reaches the optimum point for mixing with the grain mash. In liquid
fermentation, as from fruits and sugarcane, the yeast is generally grown in a
mixture similar to the one it will be used to ferment; for example, a
yeast culture to be used for molasses fermentation is usually grown in
molasses.
Fermenting methods
In the fermentation process, simple sugars, including dextrose and maltose, are
converted to ethyl alcohol by the action of yeast enzymes. Several intermediate
compounds are formed during this complex chemical process before the final
ethyl alcohol is obtained.
Yeast functions best in a slightly acid medium, and the prepared grain mash,
fruit juice, molasses, or other mixture must be checked for adequate acidity
(pH value). If acidity is insufficient, acid or acid-bearing material is added to
achieve the necessary adjustment. The previously prepared yeast is then
added, and final dilution of the mixture is made. The final concentration of
sugars is adjusted so that the yeast fermentation will produce a finished
fermented mixture containing between 7 and 9 percent alcohol.
Commercial fermentation is carried on in large vats. In the past these were
open and made of wood, usually cypress. Most plants now use closed stainless
steel vats for easier cleaning, and many are equipped with jackets or cooling
coils for better temperature control. The time required for completion of
fermentation is mainly dependent upon the temperature of the fermenting
mash. Normal yeast is most effective in breaking down all of the fermentable
sugars at temperatures ranging from 24 to 29 °C (75 to 85 °F), and, in this
range, completion of fermentation requires from 48 to 96 hours. Fermentation
at lower temperatures requires longer periods. The mash is ready for
distillation upon completion of fermentation. If fermentation is allowed to
continue past this period, it will be adversely affected by bacterial action. The
ethyl alcohol content will be reduced, and the flavour and aroma of the
finished product will be tainted.
Distillation
As mentioned above, the difference in the boiling points of alcohol and water
is utilized in distillation to separate these liquids from each other. Basic
distillation apparatus consists of three parts: the still or retort, for heating the
liquid; the condenser, for cooling the vapours; and the receiver, for collecting
the distillate.
The pot still
The simple pot still is a large enclosed vessel, heated either by direct firing on the
bottom or by steam coils within the vessel, with a cylindrical bulb at its top
leading to a partially cooled vapour line. The bulb and vapour line separate
entrained liquid particles from the vapour on its way to the final condenser.
The usual pot-still operation involves a series of two or three pot stills. Any
vapour falling below a predetermined alcoholic content is fed into a second
still, and condensed vapour from the second still falling below the required
alcoholic content is fed to the third. The condensed vapours of the desired
alcoholic content from all three stills are then commingled in a single
receiving container.
The pot still, used primarily in Scotland and Ireland for whiskey production
and in France for brandies, has had only brief use in distilled spirits
production elsewhere and is gradually becoming obsolete. Even in countries in
which the pot still has long been used, it has been replaced by continuous
distillation for the major portion of alcoholic-liquor production, and its current
use is limited to production of flavouring whiskeys and other flavouring
ingredients.
The flavour profile of a pot-still product is more complex than that of a
continuous-still product of the same alcohol content. This is a result of the
different distillation methods. At a given temperature and pressure, vapours
over a boiling mixture have a composition that is a function of the vapour
pressures of the components of the mixture. In a pot still, the temperature of
the fermentation mixture rises as the lower-boiling-temperature alcohol
vaporizes. Meanwhile, the alcohol content of the distillate drops as the rising
temperature vaporizes more water along with the alcohol. Distillation is
allowed to continue until the alcohol content of the distillate falls to a
predetemined level. Because of the rising temperature encountered in
distilling a single batch, the composition of the first part of the condensate to
leave the pot is different from that of the last part. The composition of the final
product is the average of the composition of the vapours condensed during the
entire run. By contrast, the temperature of the continuous still is held
approximately constant throughout the run. This results in a flavour profile
that is more uniform.
The continuous still
The continuous still, which came into use in the early 19th century, consists of
a tall cylindrical column filled with perforated plates onto which water-rich
vapours condense while alcohol-enriched vapours pass through. These plates
thus serve as a series of small pot stills, one on top of the other. Live steam,
used as the heat source, is fed into the bottom of the still, and the liquid to be
distilled is fed near the top. Steam pressure holds the liquid on the plates, and,
with any overflow caught by the plate below, the liquid level on each plate is
maintained. Use of a sufficient number of plates assures that the concentration
of alcohol in the vapour leaving the top of the still will be appropriate for the
desired product and that the liquid leaving the bottom has been stripped of
any alcohol.
he boiling points of alcohol and water is utilized in distillation to separate these
liquids from each other. Basic distillation apparatus consists of three parts: the
still or retort, for heating the liquid; the condenser, for cooling the vapours;
and the receiver, for collecting the distillate.
The pot still
The simple pot still is a large enclosed vessel, heated either by direct firing on
the bottom or by steam coils within the vessel, with a cylindrical bulb at its top
leading to a partially cooled vapour line. The bulb and vapour line separate
entrained liquid particles from the vapour on its way to the final condenser.
The usual pot-still operation involves a series of two or three pot stills. Any
vapour falling below a predetermined alcoholic content is fed into a second
still, and condensed vapour from the second still falling below the required
alcoholic content is fed to the third. The condensed vapours of the desired
alcoholic content from all three stills are then commingled in a single
receiving container.
The pot still, used primarily in Scotland and Ireland for whiskey production
and in France for brandies, has had only brief use in distilled spirits
production elsewhere and is gradually becoming obsolete. Even in countries in
which the pot still has long been used, it has been replaced by continuous
distillation for the major portion of alcoholic-liquor production, and its current
use is limited to production of flavouring whiskeys and other flavouring
ingredients.
The flavour profile of a pot-still product is more complex than that of a
continuous-still product of the same alcohol content. This is a result of the
different distillation methods. At a given temperature and pressure, vapours over
a boiling mixture have a composition that is a function of the vapour pressures of
the components of the mixture. In a pot still, the temperature of the fermentation
mixture rises as the lower-boiling-temperature alcohol vaporizes. Meanwhile, the
alcohol content of the distillate drops as the rising temperature vaporizes more
water along with the alcohol. Distillation is allowed to continue until the alcohol
content of the distillate falls to a predetemined level. Because of the rising
temperature encountered in distilling a single batch, the composition of the first
part of the condensate to leave the pot is different from that of the last part. The
composition of the final product is the average of the composition of the vapours
condensed during the entire
run. By contrast, the temperature of the continuous still is held
approximately constant throughout the run. This results in a flavour profile
that is more uniform.
The continuous still
The continuous still, which came into use in the early 19th century, consists of
a tall cylindrical column filled with perforated plates onto which water-rich
vapours condense while alcohol-enriched vapours pass through. These plates
thus serve as a series of small pot stills, one on top of the other. Live steam,
used as the heat source, is fed into the bottom of the still, and the liquid to be
distilled is fed near the top. Steam pressure holds the liquid on the plates, and,
with any overflow caught by the plate below, the liquid level on each plate is
maintained. Use of a sufficient number of plates assures that the concentration
of alcohol in the vapour leaving the top of the still will be appropriate for the
desired product and that the liquid leaving the bottom has been stripped of any
alcohol.
Many distillation operations combine column and pot stills. The condensed
distillate from the column still is fed to the doubler, a type of pot still heated
by closed steam coils, and redistilled.
The rectification still
Rectification is the process of purifying alcohol by repeatedly or fractionally
distilling it to remove water and undesirable compounds. As mentioned above,
a fermentation mixture primarily contains water and ethyl alcohol and
distillation involves increasing the percentage of ethyl alcohol in the mixture.
Water vaporizes very easily, however, and, unless care is taken, the distillate of
a fermentation mixture will contain unacceptably large quantities of water.
The fermentation mixture furthermore contains small quantities of
complex constituents that can contribute to the flavour of the product even if
they are present only in parts per million. It is important to retain those
components that make a positive contribution to the product and to remove
those that are unwanted, primarily some organic aldehydes, acids, esters, and
higher alcohols. The ones that remain in the product are called congeners, and
the congener level is controlled by the particular rectification system and by
the system’s method of operation.
The multicolumn rectifying system usually consists of three to five columns.
The first column is always a preliminary separation column called the beer still,
or analyzer. It usually consists of a series of metal plates with holes punched in
them and baffles to control the liquid levels on the plates. The product coming
from this column is between 55 and 80 percent ethyl alcohol. A 95 percent
product can be produced on a two-column system consisting of a beer column
and a rectifying column. The bulk of congener removal is accomplished in the
rectifier—esters and higher alcohols, for example, being drawn off as side
streams. However, a multicolumn system of several specialized rectifiers allows
better control of the finished product. An aldehyde column, or purifier, is
frequently used to separate these highly volatile low-boiling components, and
sometimes ethyl alcohol is recovered in an extractive column and returned to
the rectifier.
Three characteristics determine the elimination or retention of flavouring
compounds: (1) their boiling points, (2) their solubilities in ethyl alcohol and
water, and (3) their specific gravities. Some higher alcohols, for example, are
removed on the basis of their solubility and specific gravity. These higher
alcohols have limited solubility in water, and their specific gravities are less
than that of water. Also, their boiling points are higher than that of ethyl
alcohol and lower than that of water. Since they tend to accumulate in the
rectifying column at the region where their boiling points cause them to
condense, they can be drawn off as a liquid side stream. This side stream also
contains a considerable amount of water. The limited solubility in water,
plus the lower specific gravities, cause the higher alcohols to float to the top
of the alcohol–water mixture, from which they can be removed.
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Maturation, Blending, And Packaging
One method of classifying distilled liquors is as aged or unaged. Vodka, neutral
spirits for use in a variety of products, most gins, and some rums and brandies
are unaged. Aged products are predominantly whiskeys and most rums and
brandies.
The term age refers to the actual duration of storage, while maturity expresses
the degree to which chemical changes occur during storage. The maturation of
whiskeys falls into two categories, according to whether storage is in new or
reused cooperage. New charred, white-oak containers are required by law
in the United States for the maturation of products to be called
straight bourbon or rye whiskey. These containers, each containing 50 to 55
gallons, are stored in warehouses sometimes having controlled temperature and
humidity. Older warehouses are called rick houses because the barrels are
stored on stationary frames called ricks. In many newer houses, barrels are
stacked on pallets.
White oak is one of the few woods that can hold liquids while allowing the
process of breathing through the pores of the wood. The pore size of the wood is
such that small molecules such as water move through the wood more easily than
larger molecules such as alcohol. This breathing process is caused by temperature
and humidity differences between the liquid in the barrel and the air in the
warehouse. Charring the wood makes some of the wood compounds more
soluble. As the liquid in the container moves back and forth through the wood,
ingredients are extracted and carried back into the container’s contents.
Maturation also results from the contact of oxygen from the outside air with
ingredients in the alcohol mixture. Therefore, maturation during aging consists of
the interaction of the original compounds of the distillate, of oxidation reactions,
and of the extraction of flavouring compounds from the wood. These factors must
be well balanced in the properly matured product. The lower the level of the
original congeners, the less wood extract required to achieve a good balance.
Outside the United States, reused cooperage is common. Since used containers
have already yielded their initial oak extracts, the resulting product is low in
extracted flavouring ingredients, which is desirable in some beverages. This
maturation method, typified by Scotch and Irish whiskeys, can be carried on in
casks holding up to 132 gallons. These casks have usually had previous use for
storage or maturation of other whiskeys or wines and may be reused for many
maturation cycles. Maturation in dry warehousing increases the alcoholic content
of the liquid in the container, but the more common practice for Scotch and Irish
whiskeys of maturation in high humidity warehouses reduces the alcoholic
concentration.
The maturation procedure for brandies is similar to that of some whiskeys, but
the brandies are usually matured in fairly large casks or oak containers. Most
brandies are matured for three to five years, but some remain for as long as 20
to 40 years or even longer.
Rum is usually matured in reused oak containers; high concentrations of oak
extracts are not considered desirable. Normal maturation time is two to three
years, but rum, generally a blended product, may contain a percentage of
older rums.
Most governments specify storage time for various products. The United States
requires a two-year storage period for most whiskeys but has no requirement for
any pure alcohol or neutral spirits (close to 100 percent alcohol) added to such
whiskeys in the production of blended whiskey. Canada requires storage of two
years for all distilled spirits. Scotland and England require a three-year storage
and Ireland, five years for all products classified as whiskey; there are no
requirements for vodka and gin.
Blending
Blending is another method of obtaining a balanced product with precise flavour
characteristics. Blended products are composed of one or more highly flavoured
components, a high-proof component with a low congener content, a colour
adjustment ingredient, and perhaps an additional flavouring material. An
example is a blended whiskey, which may contain several whiskeys, a grain spirit
distilled at 90 to 95 percent alcohol, caramel colouring, and perhaps a small
amount of a flavouring blender (part of which may be sherry or port wine). A
blended Scotch consists of several highly flavoured malt whiskeys produced in
pot stills and a base whiskey produced from grain in a continuous distillation
system.
Packaging
Bottling
Distilled spirits react upon exposure to many substances, extracting materials from
the container that tend to destroy the liquor aroma and flavour. For this reason,
glass, being nonreactive, has been the universal container for packaging alcoholic
liquors. (A few products are now packaged in plastic bottles, but these are
primarily 50-millilitre miniatures, the light weight of which is particularly suited
for use by airlines.) Packaging economics require containers that are standardized
in size and shape and that lend themselves to automatic processes.
Early hand methods of filling, labeling, corking, and other operations have been
replaced by highly mechanized bottling lines, with bottles cleaned, filled,
capped, sealed, labeled, and placed in a shipping container at a rate as high as
400 bottles per minute. This progress became possible with the development of
high-strength glass, plastic closures with inert liners, and high-speed machines.
Even specialized packaging, long a hand operation, has been replaced by
standardization of containers, allowing production on automatic lines.
1. Absinthe
French liquor distilled from botanicals such as leaves and flowers of grand wormwood
(Artemisia absinthium) blended with some culinary and medicinal herbs, with 45%-74%
alcohol content.Absinthe has long captivated the minds of drinkers, in part because of
it’s rumored hallucinogenic properties and its green fairy accompaniment.
2. Brandy
Also called “fire wine”, distilled from mashed fruits grapes, plums, pears, apples. Some
brandies are aged in wooden casks. Others are coloured with caramel colouring to imitate
the effect of aging, and some are produced using a combination of both aging and . Brandy
generally contains 35–60% alcohol by volume (70–120 US proof) and is typically drunk as
an after-dinner digestif.Unlike other alcoholic drinks, brandy contains no carbs and is low in
cholesterol.
3. Gin
Gin is a distilled alcoholic drink that derives its predominant flavor from juniper berries .Gin
is commonly used in making cocktails including martinis, Singapore Slings, Tonics, Gins
and Negronis. Most of gin drinks are generally clear in color with alcohol content of 40-50%.
4. Rum
Rum is a distilled alcoholic drink made from sugarcane byproducts, such as molasses, or
directly from sugarcane juice, by a process of fermentation and distillation. The distillate, a
clear liquid, is then usually aged in oak barrels.Rum is known as the favorite liquor for navy
sailors and pirates. They are popularly known to mix sugar-water, lime juice and rum to
make a pickling drink. Rum generally contains 37.5–80% alcohol by volume
5. Tequila
Tequila is made from distilling fermented blue agave (a plant native to Mexico) juice and for
tequila to be called tequila, it MUST come from one of the 5 tequila producing states in
Mexico. Those states are Jalisco, Michoacan, Guanajuato, Nayarit, and
Tamaulipas.Drinkers of tequila usually take a shot of tequila followed with a spicy tomato
juice or a slice of citrus fruit. The most consumed types of tequila are the sunrise tequila
and margaritas which are paired with fruit juice to drink.Tequila generally contains 32–60%
6. Vodka
Vodka is a clear distilled alcoholic beverage originating from Poland and Russia, composed
primarily of water and ethanol, but sometimes with traces of impurities and flavorings.
Vodka is one of the purest spirits in the world hailing from Russia and Eastern Europe. It is
odorless, tasteless and clear liquor from the distillation of potatoes, grains and in some
times molasses. Makers of vodka distill the potatoes, sugar beets or grain to create virtually
pure ethanol. It is the added water to dissolve the concentration to drinkable liquor.
Consumption of this liquor differs according to geographical regions. In Eastern Europe,
people usually drink vodka straight and dry while in Western Europe and Americas they
usually use it as cocktail. Alcohol content in Vodka is 35–95% (usually 40%, minimum of
37.5% )
7. Whiskey
Whisky is a type of distilled alcoholic beverage made from fermented grain mash. Various
grains are used for different varieties, including barley, corn, rye, and wheat. Whisky is
typically aged in wooden casks, generally made of charred white oak.Whisky is a strictly
regulated spirit worldwide with many classes and types. The typical unifying characteristics
of the different classes and types are the fermentation of grains, distillation, and aging in
wooden barrels.Some of the renowned whisky beverages include the Scotch Single-malts
such as Laphroaig, Irish blends like Jameson and the American bourbons like Jack Daniels.
Alcohol content in whiskey is 40-68%.
8. Wine
Wine is an alcoholic drink made from fermented grapes, and the five countries with the
largest wine-producing regions are in Italy, Spain, France, the United States, and
China.Some people say that drinking a daily glass of wine can help stave off certain
diseases. Certain types of wine contain properties that are thought to help protect against
some cancers and improve heart and mental health. Few types of wine are white wines,
Red wines, Sparkling wines, Rose wines.Alcohol content in wine is 5-14%.Few wines
having Alcohol content 15-20%
