Alcoholic Beverages I
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Brandy (short for brandywine, from Dutch brandewijn—fire wine) is a general term for distilled wine, usually 40–60% ethyl alcohol by volume. In addition to wine, this spirit can also be made from grape pomace or fermented fruit juice. Unless specified otherwise, brandy is made from grape wine. It is normally consumed as an after-dinner drink. The origins of brandy are unclear, and tied to the development of distillation. Concentrated alcoholic beverages were known in ancient Greece and Rome and may have a history going back to ancient Babylon. Brandy as it is known today first began to appear in the 12th century and became generally popular in the 14th century. Initially wine was distilled as a preservation method and as a way to make the wine easier for merchants to transport. It was also thought that wine was originally distilled to lessen the tax which was assessed by volume. The intent was to add the water removed by distillation back to the brandy shortly before consumption. It was discovered that after having been stored in wooden casks, the resulting product had improved over the original distilled spirit. Also, the distillation process doesn't just remove water, but actually leads to the formation and break-up of dozens of aroma compounds that were present in the wine. This is why unaged wine spirits (unaged brandy) that is diluted back to wine alcohol strength tastes nothing like the original wine. Grape brandy Grape brandy is produced by the distillation of fermented grape juice. There are four main subtypes of grape brandies. •
Cognac comes from the Cognac region in France, and is double distilled using pot stills. Popular brands include Martell, Rémy Martin, Hennessy, Ragnaud-Sabourin, Delamain and Courvoisier (a favourite drink of Napoleon).
•
Armagnac is made from grapes of the Armagnac region in Southwest of France (Gers, Landes, Lot-etGaronne). It is single continuous distilled in a copper stills and aged in oak casks from Gascony or Limousin. Armagnac was the first distilled spirit in France. Armagnacs have a specificity: they offer vintages qualities. Popular brands are Darroze, Baron de Sigognac, Larressingle, Delord, Laubade, Gélas and Janneau.
•
Grape brandies from other countries such as South Africa, Spain, Mexico etc. South African grape brandies are, by law, made almost exactly as in Cognac, using a double-distillation process in copper pot stills followed by ageing in oak barrels for a minimum of three years.
•
American grape brandy is almost always from California
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Grape brandies are arguably best drunk in a tulip shaped glass or a snifter, at cool room temperature. Often it is slightly warmed, by holding the glass in the cup of the palm or gently heating with a candle. However, heating it causes alcohol vapor to become very pungent so that the aromas are overpowered. Brandy, like whisky and red wine, exhibits more pleasant aromas and flavors at a lower temperature, e.g., 16 degrees Celsius (61 degrees Fahrenheit). In most homes, this would imply that the brandy should in fact rather be cooled for maximum enjoyment. Furthermore, alcohol (which makes up 40% of a typical brandy) becomes thin as it is heated, but more viscous when cooled leading to a fuller and smoother mouthfeel with less of a burning sensation. The European Union legally enforces Cognac as the exclusive name for brandy produced and distilled in the Cognac area of France, and Armagnac from the Gascony area of France, using traditional techniques. Pomace brandy Pomace brandy is produced from fermented grape pulp, seeds, and stems that remain after the grapes are pressed for their juice. Examples include the Italian grappa and the French marc. Fruit brandy Fruit brandies are distilled from fruits other than grapes. Apple, plum, peach, cherry, raspberry, blackberry, and apricot are the most commonly used fruit. Fruit brandy is usually clear, 80 to 90 proof, and usually drunk chilled or over ice. Calvados is an apple brandy from the French region of Lower Normandy. Apple is pressed into cider, fermented with yeast and double distilled. Kirschwasser is a fruit brandy made from cherries. Slivovitz is a fruit brandy made from plums. Ageing A brandy can be aged in one of three main ways. •
No ageing: Many pomace and fruit brandies are not aged after distillation. The resulting product is typically a clear liquid.
•
Single barrel ageing: Brandies that have a golden or brown color have been aged in oak casks.
•
Solera process: Some brandies are aged using the solera system. Brandies from Spain are typical of this variation.
The solera system
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Distillation A batch distillation typically works as follows: Wine with an alcohol concentration of 8-12%v/v and high acidity is boiled in a pot still. Vapours of ethanol, water and the numerous aroma components rise upwards and are collected in a condenser coil where it becomes a liquid again. The alcohol concentration of the condensed product (the distillate) is far higher than in the original wine (roughly 82% by volume). As the alcohol is continuously being removed from the wine, its alcohol concentration drops, resulting in a drop in the instantaneous alcohol concentration of the distillate. When all alcohol has been removed in the wine, the boiling point will be roughly that of water (100 degrees Celsius), and the distillate will contain no more alcohol. The accumulated distillate, however, will contain roughly 30% alcohol (ethanol) by volume. This distillate is usually distilled a second time and in both cases an amount of distillate is kept separate at the start as well as the end of the distillation process. These fractions are called the "heads" and "tails". The fraction that is kept is call the "heart". The hot conditions in the pot still as well as the fact that it usually consists of copper, lead to chemical reactions to take place during the distillation. This leads to the formation of numerous new volatile aroma components as well as the hydrolysis and formation of others. Eau de vie Is a French term for a colourless brandy distilled from fermented fruit juice. The term is informally used for like beverages from non-French speaking countries. It is distilled from young fruit and rarely aged in wooden casks, thus preserving the freshness and aroma of the fruit. Typical spirits in this category are kirschwasser, a cherry-based beverage or framboise, which is made from raspberries. When the eau de vie is made from from the pomace, the result is called Pomace brandy or in France Marc (wine), sometime eau de vie de marc.
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Cognac Named after the town of Cognac in France, is a brandy, which is produced in the region surrounding the town. 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. Cognac is made from eaux-de-vie (literally, "water of life") produced by doubly distilling the white wines produced in any of the growth areas. The wine is a very dry, acidic, thin wine, not really suitable for drinking, but excellent for distillation. It may only be made from a strict list of grape varieties. Distillation takes place in traditionally shaped Charentais copper stills, the design and dimensions of which are also controlled. Two distillations must be carried out; the resulting eau-de-vie is a colourless spirit of about 70 percent alcohol. Cognac may not be sold to the public, or indeed called 'Cognac' until it has been aged for at least two years, counting from the end of the period of distillation (1 April following the year the grapes were harvested). During the aging, a large percentage of the alcohol (and water) in the eaux-de-vie evaporates through the porous oak barrels. This is termed locally the "part des anges", or angels' share, a phrase also used in Scotch Whisky production. A black fungus, Torula compniacensis richon, thrives on the alcoholic vapours and normally grows on the walls of the aging cellars. The final product is diluted to 40 percent alcohol content (80 proof). The age of the cognac is shown as that of the youngest eau-de-vie used in the blend. The blend is usually of different ages and from different local areas. This blending, or marriage, of different eaux-de-vie is important to obtain a complexity of flavours absent from an eau-de-vie from a single distillery or vineyard. Each cognac house has a master taster (maître de chai) who is responsible for creating this delicate blend of spirits, so that the cognac produced by a company today will taste exactly the same as a cognac produced by that same company 50 years ago, or in 50 years' time. In this respect it may be seen to be similar to a blended whisky or non-vintage Champagne, which also rely on blending to achieve a consistent brand flavour. Grades include • • •
VS (Very Special) or *** (three stars), where the youngest brandy is stored at least two years in cask. VSOP (Very Superior Old Pale), Réserve, where the youngest brandy is stored at least four years in cask. XO (Extra Old), Napoléon, Hors d'Age, where the youngest brandy is stored at least six years in cask. Each cognac house also produces its own premium-level cognac.
• • • •
Richard Hennessy L'Esprit de Courvoisier Moyet Antiques
Louis XIII Remy Martin
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Armagnac The region of France, has given its name to its distinctive kind of brandy or eau de vie, made of the same grapes as Cognac and undergoing the same aging in oak barrels, but without double distillation. Armagnac production is overseen by a Bureau National Interprofessionel de l'Armagnac (BNIA). Armagnac is the only true rival to Cognac for recognition as the finest producer of brandy in the world. Along with Cognac and Jerez in Spain, it is one of only three officially demarcated brandy regions in Europe. Its quantity of production is significantly lower than that of the Cognac region; for every six bottles of Armagnac sold around the world there are one hundred bottles of cognac sold. Armagnac has been making brandy for around 200 years longer than Cognac. The Armagnac region lies between the Adour and Garonne rivers in the foothills of the Pyrenees. A part of this historical region is permitted to grow the grapes that are used in the manufacture of brandy that may be labelled with the Armagnac name. This area was officially demarcated when Armagnac was granted AOC status in 1936. The official production area is divided into three districts which lie in the departements of Gers, Landes and Lot-etGaronne. These are: • • •
Bas Armagnac - the most famous area of production Tenarèze Haut Armagnac Each of these areas is controlled by separate appellation regulations. Although the term "bas" means lower in French, the best armagnacs are principally produced in Bas Armagnac. The region contains 40,000 acres (160 km²) of grape-producing vines. The production of Armagnac differs in several ways from that of Cognac and it is the oldest eau de vie dating back to the 12th century. Armagnac is only distilled once and at a lower temperature than Cognac, meaning that the former retains more of the fruit character, whereas Cognac's second distillation results in a lower balance. Armagnacs are aged for nearly the same period as Cognac, which has a significant impact on the grape once it has been distilled. Armagnac is aged in limousine oak casks giving them nice and delicate colour, as well as an intricate flavor more complex than the Cognac one. Aging Requirements for Armagnac are: • • • •
Three Stars (over 2 years old) V.S.O.P. (over 5 years old) X.O. (over 6 years old) vintage (correspond exclusively to the year of the crop indicated on the label)
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Whisky (or whiskey) Is the name for a broad category of alcoholic beverages distilled from grains, that are subsequently aged in oak casks. The grains used to make various types of whisky include barley, malted barley, rye, malted rye, wheat, and maize/corn. What Is Whisk(e)y? In most grain growing areas a whisky or whisky-like product is produced. They differ in alcoholic content, base product and quality. Scotch whisky is a whisky made in Scotland. In the English-speaking parts of the world, the term is often abbreviated to "Scotch". In Scotland itself, however, the term whisky almost always refers to Scotch whisky, and the term "Scotch" is rarely used by itself. Scotch whisky is divided into four distinct categories: single malt, vatted malt (also called "pure malt") blended and single grain. There are two major categories, single and blended. Single means that all of the product is from a single distillery, while blended means that the product is composed of whiskies from two or more distilleries. • •
Single malt whisky is a 100% malted barley whisky from one distillery. Single grain whisky is a grain whisky from one distillery (it does NOT have to be made from a single type of
grain). • Vatted or Blended malt whisky is a malt whisky created by mixing single malt whiskies from more than one distillery. • Blended grain whisky is a whisky created by mixing grain whiskies from more than one distillery. • Blended Scotch whisky is a mixture of single malt whisky and grain whisky, usually from multiple distilleries.
Irish whiskey is a grain whiskey made in Ireland. There are several types of whiskey common to Ireland. Single Malt (A whiskey made from 100% malted barley); Pure Pot Still (A whiskey made from a mixture of malted & unmalted barley), and Blended Whiskey (A whiskey made from a blend of malted barley and non-malted grains such as corn or wheat). Note the difference in how the Irish spell "whiskey" (with an "e") and how the Scottish spell it—"whisky". There is no known reason, legal or otherwise why this difference exists. Irish whiskey comes in several forms. There is a single malt whiskey made from 100% malted barley distilled in a pot still, and a grain whiskey made from grains distilled in a column still. Grain whiskey is much lighter and more neutral in flavour than single malt and is almost never bottled as a single grain. It is instead used to blend with single malt to produce a lighter blended whiskey. Unique to Irish whiskey is pure pot still whiskey (100% barley, both malted and unmalted, distilled in a pot still). The "green" unmalted barley gives the pure pot still whiskey a spicy, uniquely Irish quality. Like single malt, pure pot still is sold as such or blended with grain whiskey. Usually no real distinction is made between whether a blended whiskey was made from single malt or pure pot still.
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Canadian whisky is whisky made in Canada; by law it must be aged there at least three years in a barrel. Most Canadian whiskies are blended multi-grain whiskies. These are often casually called "rye whisky" because they contain at least 51% rye whisky. However, they contain proprietary blends of corn and barley in addition to rye. Bourbon 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”. American Straight whiskeys must be made using a mash bill that consists of at least 51% (and no more than 79%) of a single grain. Bourbon is made from at least 51% corn; straight rye is made from at least 51% rye, etc. American whiskies must be aged in new barrels made of American white oak that are charred before use. The term Malt whisky is reserved for a whisky made from 100% malted barley; malt whisky is distilled using an onionshaped pot still; malt whisky from one distillery is called single malt whisky to distinguish it from blended whiskies. Grain whisky differs from malt in that it is usually made from corn/maize or other grains rather than malted barley, and distilled in continuous distillation process stills known as Coffey stills instead of the pot still used for quality whisky. Pure pot still whiskey is a name given to Irish whiskey made from a combination of malted and unmalted barley and distilled in a pot still. Blended whisky is the term used when whiskies of different types are mixed together. The mix is usually between malt and grain whiskies. When malt whiskies are mixed together the term vatted malt is often used.
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Rum Is a distilled beverage made from sugarcane by-products such as molasses and sugarcane juice by a process of fermentation and distillation. The distillate, a clear liquid, is then usually aged in oak and other casks. While there are rum producers in places such as Australia, India, Reunion Island, and elsewhere around the world, the majority of rum production occurs in and around the Caribbean and along the Demerara river in South America. Some major rum brands include Bacardi, Captain Morgan's, Appleton Estate, Havana Club, Stroh, Mount Gay, Bundaberg, Myers, Malibu Rum, Gosling's, Cruzan, Pusser's, Flor de Caña,Ron Abuelo, and Ron Zacapa Centenario. Prior to Prohibition, many of the finest rums were once produced in New England. Rum is produced in a variety of styles. Light rums are commonly used in mixed drinks, while golden and dark rums are appropriate for use in cooking as well as cocktails. Premium brands of rum are also available that are made to be consumed neat or on the rocks. The origin of the word rum is unclear. But we know that rum is drunken by pirates. In current usage, the name used for a rum is often based on the rum's place of origin. For rums from Spanish-speaking locales the word ron is used. A ron añejo indicates a rum that has been significantly aged and is often used for premium products. Rhum is the term used for rums from French-speaking locales, while rhum vieux is an aged French rum that meets several other requirements. Categorization Dividing rum into meaningful groupings is complicated by the fact that there is no single standard for what constitutes rum. Instead rum is defined by the varying rules and laws of the nations that produce the spirit. The differences in definitions include issues such as spirit proof, minimum aging, and even naming standards. Regional Variations Within the Caribbean, each island or production area has a unique style. These styles can be grouped by the language that is traditionally spoken. •
Spanish-speaking islands traditionally produce light rums with a fairly clean taste. Rums from Cuba, Puerto Rico and Panama are typical of this style.
•
English-speaking islands are known for darker rums with a fuller taste that retains a greater amount of the underlying molasses flavor. Rums from Jamaica and the Demerera region are typical of this style.
•
French-speaking islands are best known for their agricultural rums (rhum agricole). These rums, being produced exclusively from sugarcane juice, retain a greater amount of the original flavor of the sugarcane. Rums from Martinique and Guadeloupe are typical of this style.
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The Indonesian spirit Batavia Arrack, or Arrak, is a spirit similar to rum that includes rice in its production. A spirit known as Aguardiente, distilled from molasses infused with anise, with additional sugarcane juice added after distillation, is produced in Central America and northern South America. Grades Example of dark, gold, and light rums. The grades and variations used to describe rum depend on the location that a rum was produced. Despite these variations the following terms are frequently used to describe various types of rum: •
Light Rums, also referred to as light, silver, and white rums. In general, light rum has very little flavor aside from a general sweetness, and serves accordingly as a base for cocktails. Light rums are sometimes filtered after aging to remove any color.
•
Gold Rums, also called amber rums, are medium-bodied rums which are generally aged. The rum can obtain its flavor through addition of spices and caramel/color (a variation often sold as Spiced Rum), but historically gains its darker color from aging in wooden casks (typically oak).
•
Dark Rum, also known as black rum, classes as a grade darker than gold rum. It is generally aged longer, in heavily charred barrels. Dark rum has a much stronger flavor than either light or gold rum, and hints of spices can be detected, along with a strong molasses or caramel overtone. It is used to provide substance in rum drinks, as well as color. In addition to uses in mixed drinks, dark rum is the type of rum most commonly used in cooking. It was this type of rum immortalized in the song 'The Old Black Rum' by the Newfoundland folk group Great Big Sea.
•
Flavored Rum: Some manufacturers have begun to sell rums which they have infused with flavors of fruits such as mango, orange, citrus, coconut, and limke which is a lime rum found in Sweden. These serve to flavor similarly themed tropical drinks which generally comprise less than 40% alcohol.
•
Overproof Rum is rum which is much higher than the standard 40% alcohol. Most of these rums bear greater than 75%, in fact, and preparations of 151 to 160 proof occur commonly.
• •
Premium Rum: As with other sipping spirits, such as Cognac and Scotch, a market exists for premium and super-premium spirits. These are generally boutique brands which sell very aged and carefully produced rums. They have more character and flavor than their "mixing" counterparts, and are generally consumed without the addition of other ingredients. Production methodology Unlike some other spirits, such as Cognac and Scotch, rum has no defined production methods. Instead, rum production is based on traditional styles that vary between locations and distillers. Fermentation Sugarcane is harvested to make sugarcane juice and molasses. Most rum produced is made from molasses. Within the Caribbean, much of this molasses is from Brazil. A notable exception is the French-speaking islands where sugarcane juice is the preferred base ingredient. To the base ingredient yeast, and potentially water, are added to start fermentation. While some rum producers allow wild yeast to perform the fermentation, most use specific strains of yeast to help provide a consistent taste and predictable fermentation time.
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Dunder, the yeast-rich foam from previous fermentations, is the traditional yeast source in Jamaica. “The yeast employed will determine the final taste and aroma profile," says Jamaican master blender Joy Spence. Distillers that make lighter rums, such as Bacardi, prefer to use faster-working yeasts. Use of slower-working yeasts causes more esters to accumulate during fermentation, allowing for a fuller-tasting rum.
Distillation As with all other aspects of rum production, there is no standard method used for distillation. While some producers work in batches using pot stills, most rum production is done using column still distillation. Pot still output contains more congeners than the output from column stills and thus produces a fuller-tasting rum.
Aging and blending Many countries require that rum be aged for at least one year. This aging is commonly performed in used bourbon casks, but may also be performed in stainless steel tanks or other types of wooden casks. Due to the tropical climate common to most rum-producing areas, rum matures at a much faster rate than is typical for Scotch or Cognac. An indication of this faster rate is the angel's share, or amount of product lost to evaporation. While products aged in France or Scotland see about 2% loss each year, rum producers may see as much as 10%. After aging, rum is normally blended to ensure a consistent flavor. As part of this blending process, light rums may be filtered to remove any color gained during aging. For darker rums, caramel may be added to the rum to adjust the color of the final product.
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Vodka Is a typically colorless liquor, usually distilled from fermented grain or potatoes but also from other raw materials (see "Production" below). It is thought that the term is a diminutive of the Slavic word "voda" (woda, вода) for "water." Except for insignificant amounts of flavorings, vodka consists of water and alcohol (ethanol). Vodka usually has an alcohol content ranging from 35% to 70% by volume ("Vodka Rassputin"). The classic Russian vodka is 40% (80 proof), the number being attributed to the famous Russian chemist Dmitri Mendeleev. According to the Vodka Museum in St. Petersburg, Russia, Mendeleev thought the perfect percentage to be 38, but since spirits in his time were taxed on their strength the percentage was rounded up to 40 to simplify the tax computation. Although vodka is generally drunk neat (alone, with no mixer) in its Eastern European and Scandinavian homeland, its growth in popularity elsewhere owes much to its usefulness in cocktails and other mixed drinks, such as the Bloody Mary or Bloody Caesar, the Screwdriver, the White Russian, Geezer Sauce, the Gimlet, and the Vodka Martini (also known as a Vodkatini), a dry martini made with vodka instead of gin. The origins of vodka (and of its name) cannot be traced definitively, but it is believed to have originated in the graingrowing region that now embraces Belarus, Ukraine, and western Russia. It also has a long tradition in Scandinavia. History Little is known about the early history of the drink in Europe. The first written record of vodka in Poland dates from 1405 in the Sandomierz Court Registry. In Russia, the first written usage of the word vodka in an official document in its modern meaning is dated by the decree of Empress Catherine I of June 8, 1751 that regulated the ownership of vodka distilleries.
Production Vodka may be distilled from any starch/sugar-rich plant matter; most vodka today is produced from grains such as sorghum, corn, rye or wheat. Among grain vodkas, rye and wheat vodkas are generally considered superior. Some vodka is made from potatoes, molasses, soybeans, grapes and sometimes even byproducts of oil refining or wood pulp processing. In some Central European countries like Poland some vodka is produced by just fermenting a solution of crystal sugar and some salts for the yeast and distilling this after a few weeks. Today vodka is produced throughout the world.
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Distilling and filtering A common property of all vodkas is the extensive filtration and distillation process the product undergoes prior to any additional processing such as the addition of flavorants. Filtering is done in the still during distillation, as well as afterward, where the distilled vodka is filtered through charcoal and other media. The "stillmaster", is the person in charge of distilling the vodka and directing its filtration. When done correctly, much of the "fore-shots" or "heads" and the "tails" separated in distillation process are discarded. These portions of the distillate contain flavour compounds such as ethyl acetate and ethyl lactate (heads) as well as the fusal oils (tails) that alter the clean taste of vodka. Through numerous rounds of distillation, the taste of the vodka is neutralized as far as possible and its clarity is enhanced. In some distilled liquors such as rum and baijiu, some of the heads and tails are not removed in order to give the liquor its unique flavour and mouth-feel. Proper distillation and excluding some of the heads also removes methanol from vodka (and other distilled liquors), which can be poisonous in larger amounts. Methanol is formed when cellulose is fermented. This can be avoided by fermenting sugar with a high quality Turbo Yeast, so little methanol is formed. A fermentation of sugar, water, and Turbo Yeast will typically produce 1 ppm (one millionth) in the mash. This is much less methanol than found in ordinary orange juice, and about one twentieth of that found in commercial whisky and cognac. Flavoring Apart from the alcoholic content, vodkas may be classified into two main groups: clear vodkas and flavored vodkas. From the latter ones, one can separate bitter tinctures, such as Russian Yubileynaya (jubilee vodka) and Pertsovka (pepper vodka). While most vodkas are unflavored, a wide variety of flavored vodkas has long been produced in traditional vodka-drinking areas, often as homemade recipes to improve vodka's taste, or for medicinal purposes. Flavorings include red pepper, ginger, various fruit flavors, vanilla, chocolate (without sweetener), and cinnamon. Ukrainians produce a commercial vodka that includes St John's Wort. Poles and Belarusians add the leaves of the local bison grass to produce Żubrówka vodka, with slightly sweet flavor and light amber colour. In Ukraine and Russia, vodka flavoured with honey and pepper (Pertsovka, in Russian, Z pertsem, in Ukrainian) is also very popular. In Poland, a famous vodka containing honey is called krupnik. This tradition of flavoring is also prevalent in the Nordic countries, where vodka seasoned with various herbs, fruits and spices is the appropriate strong drink for all traditional seasonal festivities, midsummer in particular. In Sweden alone there are some forty-odd common varieties of herb-flavored vodka (kryddat brännvin). In Poland there is a separate category, nalewka, for vodka-based spirits with fruit, root, flower, or herb extracts, which are often homemade or produced commercially by small distilleries. Its alcohol content may vary from 15 to 75%.
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Tequila Is a strong distilled alcoholic beverage made primarily in the area surrounding Tequila, a town in the western Mexican state of Jalisco, 50 km from Guadalajara. It is made from the agave plant (also called Maguey) - a succulent, similar to the lily, which is native to Mexico. Regions and other variations Tequila is only one type of mezcal, which is the name of any distilled alcohol made from the agave plant. What makes tequila different from other mezcals is its adherence to the strict standards set by the Tequila Regulatory Council, the region where it is made – Denominación de Origen regulations restrict its production to specific regions in the states of Jalisco, Guanajuato, Michoacán, Tamaulipas and Nayarit – and the fact that tequila is made from Agave tequilana Weber, also called blue agave or agave azul. Tequila is required to be at least 51% agave; the remainder is usually maize or sugarcane. There are, however, premium tequilas made from 100% blue agave. If it is not made from 100% agave, tequila is called mixto. Tequila made only from agave sugars must be made in Mexico, and is marked Hecho en México (made in Mexico). Bulk agave syrup, usually derived from wild agave, may be exported, and often has other sugars added, and caramel for colouring. Agave syrup or nectar is about 90% fructose, and is often used as a sweetener and a safe substitute for table sugar. It is marketed as a natural sweetener with a low glycemic index. A person trained in the facts of Tequila history, Tequila production, and Mexican Folklore is called a Tequilero. History A distillery oven loaded with agave "pineapples", the first step in the production of tequila. Tequila was first produced in the 16th century near the location of the city of Tequila which was not officially established until 1656. The Aztec peoples had previously made a fermented beverage from the agave plant which they called octli (later, and more popularly called pulque), long before the Spanish arrived in 1521. When the Spanish conquerors ran out of their own brandy, they began to distill this agave drink to produce North America's first indigenous distilled spirit. The tequila that is popular today was first mass-produced in the early 1800s in Guadalajara, Mexico. 1800 Tequila is marketed today in commemoration of the year in which the first successfully aged Tequila was produced. Several large batches of Tequila produced in 1800 (although not of the original single batch) have survived the test of time and are marketed today for commercial consumption. This premium Tequila is a tribute to the earliest master Tequila blenders. Most well known tequila brands are owned by large multinational corporations including: Cazadores,Herradura, Sauza and Cuervo. However, there are over 100 distilleries making over six hundred brands of tequila in Mexico and over 2,000 brand names have been registered.
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Types of tequila Tequila is usually bottled in one of four categories: • • • •
plata or blanca ("silver" – aged no more than a couple of months) oro or joven abocado ("gold" or "bottled when young" – "silver" tequila colored to resemble aged tequila) reposado ("rested" – aged about a year) añejo ("aged" or "vintage" – aged from 1 to 3 years)
The aging process changes the color of tequila, but the liquid can sometimes be colored with caramel to show a darker color, indicative of a longer aging process; añejos tend to be darker, the reposados slightly less dark, while the platas are not colored at all. It is a common misconception that some tequilas contain a 'worm' in the bottle. Only certain mezcals, usually from the state of Oaxaca, are ever sold con gusano, and that only began as a marketing gimmick in the 1940s. The worm is actually the larval form of the moth Hipopta agavis that lives on the agave plant. Finding one in the plant during processing indicates an infestation and, correspondingly, a lower quality product. Types and brands There is a very distinctive taste difference between the different types of tequila. The most notable being a "bite" that tequila is famous for. This "bite" is more common with the lower end "gold" tequilas and is mostly due to additives that are less expensive than 100% agave.
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Mezcal Is a Mexican distilled spirit made from the agave plant. There are many different types of agaves, and each produces a slightly different mezcal. Agave is part of the Agavaceae family, also called maguey. While Tequila is a mezcal made only from the blue agave plant in the region around Tequila, Jalisco, spirits labeled "Mezcal" are made from other agave plants and are not part of the Tequila family. Mezcal is made from the heart of the agave plant. After the agave matures (6-8 years) it is harvested by jimadores (field workers) and the leaves are chopped off using a long-handled knife known as a coa or coa de jima, leaving only the large hearts, or piñas (Spanish for "pineapple"). The piña is cooked and then crushed, producing a mash. Baking and mashing A distillery oven loaded with agave "pineapples", the first step in the production of tequila. Traditionally, the piñas were baked in palenques: large (8-12 ft diameter) rock-lined conical pits in the ground. The pits were lined with hot rocks, then agave leaves, petate (palm fiber mats), and earth. The piñas are allowed to cook in the pit for three to five days. This lets them absorb flavors from the earth and wood smoke. After the cooking, the piñas are rested for a week, and then placed in a ring of stone or concrete of about 12 ft diameter, where a large stone wheel attached to a post in the middle is rolled around, crushing the piñas. Modern makers usually cook the piñas in huge stainless steel ovens and then crush them with mechanical crushers. Fermentation The mash is then placed in large, 300-500 gallon wooden vats and 5%–10% water is added to the mix. The mash (tepache) is covered with petate and is left to naturally ferment with its own yeasts and microbes for four to thirty days. To the resulting mash, cane and corn sugars, as well as some chemical yeasts, may be added. The government requires that only 51% of this mix be from agave. The resulting mix is then fermented for a couple of days in large stainless steel vats.
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Distillation and aging After the fermentation stage is done, the mash is double-distilled. The first distillation yields ordinary low-grade alcohol. After the first distillation, the fibers are removed from the still and the resulting alcohol from the first distillation added back into the still. This mixture is distilled once again. Sometimes, water is then added to the mix to reduce the proof down to 80. At this point the mezcal may be bottled or aged. Mezcal ages quite rapidly in comparison to other spirits. It is aged in large wooden barrels for between two months to seven years. During this time the mezcal acquires a golden color, and its flavor is influenced by the wooden barrels. The longer it is aged, the darker the color and more noticeable the flavor. Age classifications: • • •
Añejo – Aged for at least a year, in barrels no larger than 350 litres. Reposado (rested) – Aged two months to a year. Blanco – White (colorless) tequila, aged less than two months.
The worm The worm in the mezcal bottle is a marketing gimmick. The worm is actually the caterpillar Hypopta agavis. The originator of this practice was a man named Jacobo Lozano Páez. In 1940, while tasting prepared agave, he and his partner found that the worm changed the taste of the agave. (Agave worms are sometimes found in the piña after harvesting, a sign of badly chosen, infested, agave). The worm soon took on another use as well, as a proof of potency. If the worm was decayed inside the bottle, it could be assumed the mezcal had been watered down. Brands of mezcal that contain the worm include 'Oro de Oaxaca', 'Gusano de Oro', 'Gusano Rojo', 'Monte Alban', and 'Dos Gusanos'. When a worm is included this is known as 'Con Gusano', which means 'with worm'
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Gin Is a spirit, or strong alcoholic beverage. It is made from the distillation of white grain spirit and juniper berries, which provide its distinctive flavour. The taste of ordinary gin is very dry, and as such it is rarely consumed on its own. It should not be confused with sloe gin, a sweet liqueur traditionally made from sloe berries (blackthorn fruit) infused in gin. The most common style of gin, typically used for mixed drinks, is "London dry gin", which refers not to brand, marque, or origin, but to a distillation process. London dry gin is a high-proof spirit, usually produced in a column still and redistilled after the botanicals are added to the base spirit. In addition to juniper, it is usually made with a small amount of citrus botanicals like lemon and bitter orange peel. Other botanicals that may be used include anise, angelica root, orris root, cinnamon, coriander, and cassia bark. A well-made gin will be very dry with a smooth texture lacking in harshness. The flavor will be harmonious yet have a crisp character with a pronounced Juniper flavor. Gin originated in the Netherlands in the 17th century - its invention is often credited to the physician Franciscus Sylvius. From there it spread to England after the Glorious Revolution put a Dutchman on the British throne. Dutch gin, known as jenever, is a distinctly different drink from English-style gin; it is distilled with barley and sometimes aged in wood, giving it a slight resemblance to whisky. Schiedam, in South Holland, is famous for its jenever. Jenever is produced in a pot still and is typically lower in alcohol and more strongly flavored than London gin. Gin became very popular in England after the government allowed unlicensed gin production and at the same time imposed a heavy duty on all imported spirits. This created a market for poor-quality grain that was unfit for brewing beer, and thousands of gin-shops sprang up all over England. By 1740 the production of gin had increased to six times that of beer, and because of its cheapness it became extremely popular with the poor. Of the 15,000 drinking establishments in London, over half were gin-shops. Gin in the 18th century was produced in pot stills, and was somewhat sweeter than the London gin known today. The column still was invented in 1832, and the "London dry" style was developed later in the 19th century. In tropical English colonies, gin was used to mask the bitter flavor of quinine, a protection against malaria, which was diluted in tonic water. This was the origin of today's popular gin and tonic combination, even though quinine is no longer used against malaria. Many other gin-based mixed drinks were invented, including the martini. Secretly produced "bathtub gin" was a common drink in the speakeasies of Prohibition-era America due to the relative simplicity of the basic production methods. It remained popular as the basis of many cocktails after the repeal of Prohibition. At the present time there are numerous types and manufactures of gin, the most notable of which are listed below. Tanqueray Ten has received several awards since its 2000 debut, including double gold medals in 2004 and 2005 at the San Francisco Spirits Competition. Bombay Sapphire is another premium gin that has won international awards since debuting in 1992. In 2005, the Monde Selection in Brussels awarded South Gin (made by Pacific Dawn Distillers of New Zealand) the "Grand Gold with Palm Leaves," rating it the best gin in the world.
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Brandy (short for brandywine, from Dutch brandewijn—fire wine) is a general term for distilled wine, usually 40–60% ethyl alcohol by volume. In addition to wine, this spirit can also be made from grape pomace or fermented fruit juice. Unless specified otherwise, brandy is made from grape wine. It is normally consumed as an after-dinner drink. The origins of brandy are unclear, and tied to the development of distillation. Concentrated alcoholic beverages were known in ancient Greece and Rome and may have a history going back to ancient Babylon. Brandy as it is known today first began to appear in the 12th century and became generally popular in the 14th century. Initially wine was distilled as a preservation method and as a way to make the wine easier for merchants to transport. It was also thought that wine was originally distilled to lessen the tax which was assessed by volume. The intent was to add the water removed by distillation back to the brandy shortly before consumption. It was discovered that after having been stored in wooden casks, the resulting product had improved over the original distilled spirit. Also, the distillation process doesn't just remove water, but actually leads to the formation and break-up of dozens of aroma compounds that were present in the wine. This is why unaged wine spirits (unaged brandy) that is diluted back to wine alcohol strength tastes nothing like the original wine. Grape brandy Grape brandy is produced by the distillation of fermented grape juice. There are four main subtypes of grape brandies. •
Cognac comes from the Cognac region in France, and is double distilled using pot stills. Popular brands include Martell, Rémy Martin, Hennessy, Ragnaud-Sabourin, Delamain and Courvoisier (a favourite drink of Napoleon).
•
Armagnac is made from grapes of the Armagnac region in Southwest of France (Gers, Landes, Lot-etGaronne). It is single continuous distilled in a copper stills and aged in oak casks from Gascony or Limousin. Armagnac was the first distilled spirit in France. Armagnacs have a specificity: they offer vintages qualities. Popular brands are Darroze, Baron de Sigognac, Larressingle, Delord, Laubade, Gélas and Janneau.
•
Grape brandies from other countries such as South Africa, Spain, Mexico etc. South African grape brandies are, by law, made almost exactly as in Cognac, using a double-distillation process in copper pot stills followed by ageing in oak barrels for a minimum of three years.
•
American grape brandy is almost always from California
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Grape brandies are arguably best drunk in a tulip shaped glass or a snifter, at cool room temperature. Often it is slightly warmed, by holding the glass in the cup of the palm or gently heating with a candle. However, heating it causes alcohol vapor to become very pungent so that the aromas are overpowered. Brandy, like whisky and red wine, exhibits more pleasant aromas and flavors at a lower temperature, e.g., 16 degrees Celsius (61 degrees Fahrenheit). In most homes, this would imply that the brandy should in fact rather be cooled for maximum enjoyment. Furthermore, alcohol (which makes up 40% of a typical brandy) becomes thin as it is heated, but more viscous when cooled leading to a fuller and smoother mouthfeel with less of a burning sensation. The European Union legally enforces Cognac as the exclusive name for brandy produced and distilled in the Cognac area of France, and Armagnac from the Gascony area of France, using traditional techniques. Pomace brandy Pomace brandy is produced from fermented grape pulp, seeds, and stems that remain after the grapes are pressed for their juice. Examples include the Italian grappa and the French marc. Fruit brandy Fruit brandies are distilled from fruits other than grapes. Apple, plum, peach, cherry, raspberry, blackberry, and apricot are the most commonly used fruit. Fruit brandy is usually clear, 80 to 90 proof, and usually drunk chilled or over ice. Calvados is an apple brandy from the French region of Lower Normandy. Apple is pressed into cider, fermented with yeast and double distilled. Kirschwasser is a fruit brandy made from cherries. Slivovitz is a fruit brandy made from plums. Ageing A brandy can be aged in one of three main ways. •
No ageing: Many pomace and fruit brandies are not aged after distillation. The resulting product is typically a clear liquid.
•
Single barrel ageing: Brandies that have a golden or brown color have been aged in oak casks.
•
Solera process: Some brandies are aged using the solera system. Brandies from Spain are typical of this variation.
The solera system
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Distillation A batch distillation typically works as follows: Wine with an alcohol concentration of 8-12%v/v and high acidity is boiled in a pot still. Vapours of ethanol, water and the numerous aroma components rise upwards and are collected in a condenser coil where it becomes a liquid again. The alcohol concentration of the condensed product (the distillate) is far higher than in the original wine (roughly 82% by volume). As the alcohol is continuously being removed from the wine, its alcohol concentration drops, resulting in a drop in the instantaneous alcohol concentration of the distillate. When all alcohol has been removed in the wine, the boiling point will be roughly that of water (100 degrees Celsius), and the distillate will contain no more alcohol. The accumulated distillate, however, will contain roughly 30% alcohol (ethanol) by volume. This distillate is usually distilled a second time and in both cases an amount of distillate is kept separate at the start as well as the end of the distillation process. These fractions are called the "heads" and "tails". The fraction that is kept is call the "heart". The hot conditions in the pot still as well as the fact that it usually consists of copper, lead to chemical reactions to take place during the distillation. This leads to the formation of numerous new volatile aroma components as well as the hydrolysis and formation of others. Eau de vie Is a French term for a colourless brandy distilled from fermented fruit juice. The term is informally used for like beverages from non-French speaking countries. It is distilled from young fruit and rarely aged in wooden casks, thus preserving the freshness and aroma of the fruit. Typical spirits in this category are kirschwasser, a cherry-based beverage or framboise, which is made from raspberries. When the eau de vie is made from from the pomace, the result is called Pomace brandy or in France Marc (wine), sometime eau de vie de marc.
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Cognac Named after the town of Cognac in France, is a brandy, which is produced in the region surrounding the town. 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. Cognac is made from eaux-de-vie (literally, "water of life") produced by doubly distilling the white wines produced in any of the growth areas. The wine is a very dry, acidic, thin wine, not really suitable for drinking, but excellent for distillation. It may only be made from a strict list of grape varieties. Distillation takes place in traditionally shaped Charentais copper stills, the design and dimensions of which are also controlled. Two distillations must be carried out; the resulting eau-de-vie is a colourless spirit of about 70 percent alcohol. Cognac may not be sold to the public, or indeed called 'Cognac' until it has been aged for at least two years, counting from the end of the period of distillation (1 April following the year the grapes were harvested). During the aging, a large percentage of the alcohol (and water) in the eaux-de-vie evaporates through the porous oak barrels. This is termed locally the "part des anges", or angels' share, a phrase also used in Scotch Whisky production. A black fungus, Torula compniacensis richon, thrives on the alcoholic vapours and normally grows on the walls of the aging cellars. The final product is diluted to 40 percent alcohol content (80 proof). The age of the cognac is shown as that of the youngest eau-de-vie used in the blend. The blend is usually of different ages and from different local areas. This blending, or marriage, of different eaux-de-vie is important to obtain a complexity of flavours absent from an eau-de-vie from a single distillery or vineyard. Each cognac house has a master taster (maître de chai) who is responsible for creating this delicate blend of spirits, so that the cognac produced by a company today will taste exactly the same as a cognac produced by that same company 50 years ago, or in 50 years' time. In this respect it may be seen to be similar to a blended whisky or non-vintage Champagne, which also rely on blending to achieve a consistent brand flavour. Grades include • • •
VS (Very Special) or *** (three stars), where the youngest brandy is stored at least two years in cask. VSOP (Very Superior Old Pale), Réserve, where the youngest brandy is stored at least four years in cask. XO (Extra Old), Napoléon, Hors d'Age, where the youngest brandy is stored at least six years in cask. Each cognac house also produces its own premium-level cognac.
• • • •
Richard Hennessy L'Esprit de Courvoisier Moyet Antiques
Louis XIII Remy Martin
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Armagnac The region of France, has given its name to its distinctive kind of brandy or eau de vie, made of the same grapes as Cognac and undergoing the same aging in oak barrels, but without double distillation. Armagnac production is overseen by a Bureau National Interprofessionel de l'Armagnac (BNIA). Armagnac is the only true rival to Cognac for recognition as the finest producer of brandy in the world. Along with Cognac and Jerez in Spain, it is one of only three officially demarcated brandy regions in Europe. Its quantity of production is significantly lower than that of the Cognac region; for every six bottles of Armagnac sold around the world there are one hundred bottles of cognac sold. Armagnac has been making brandy for around 200 years longer than Cognac. The Armagnac region lies between the Adour and Garonne rivers in the foothills of the Pyrenees. A part of this historical region is permitted to grow the grapes that are used in the manufacture of brandy that may be labelled with the Armagnac name. This area was officially demarcated when Armagnac was granted AOC status in 1936. The official production area is divided into three districts which lie in the departements of Gers, Landes and Lot-etGaronne. These are: • • •
Bas Armagnac - the most famous area of production Tenarèze Haut Armagnac Each of these areas is controlled by separate appellation regulations. Although the term "bas" means lower in French, the best armagnacs are principally produced in Bas Armagnac. The region contains 40,000 acres (160 km²) of grape-producing vines. The production of Armagnac differs in several ways from that of Cognac and it is the oldest eau de vie dating back to the 12th century. Armagnac is only distilled once and at a lower temperature than Cognac, meaning that the former retains more of the fruit character, whereas Cognac's second distillation results in a lower balance. Armagnacs are aged for nearly the same period as Cognac, which has a significant impact on the grape once it has been distilled. Armagnac is aged in limousine oak casks giving them nice and delicate colour, as well as an intricate flavor more complex than the Cognac one. Aging Requirements for Armagnac are: • • • •
Three Stars (over 2 years old) V.S.O.P. (over 5 years old) X.O. (over 6 years old) vintage (correspond exclusively to the year of the crop indicated on the label)
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Whisky (or whiskey) Is the name for a broad category of alcoholic beverages distilled from grains, that are subsequently aged in oak casks. The grains used to make various types of whisky include barley, malted barley, rye, malted rye, wheat, and maize/corn. What Is Whisk(e)y? In most grain growing areas a whisky or whisky-like product is produced. They differ in alcoholic content, base product and quality. Scotch whisky is a whisky made in Scotland. In the English-speaking parts of the world, the term is often abbreviated to "Scotch". In Scotland itself, however, the term whisky almost always refers to Scotch whisky, and the term "Scotch" is rarely used by itself. Scotch whisky is divided into four distinct categories: single malt, vatted malt (also called "pure malt") blended and single grain. There are two major categories, single and blended. Single means that all of the product is from a single distillery, while blended means that the product is composed of whiskies from two or more distilleries. • •
Single malt whisky is a 100% malted barley whisky from one distillery. Single grain whisky is a grain whisky from one distillery (it does NOT have to be made from a single type of
grain). • Vatted or Blended malt whisky is a malt whisky created by mixing single malt whiskies from more than one distillery. • Blended grain whisky is a whisky created by mixing grain whiskies from more than one distillery. • Blended Scotch whisky is a mixture of single malt whisky and grain whisky, usually from multiple distilleries.
Irish whiskey is a grain whiskey made in Ireland. There are several types of whiskey common to Ireland. Single Malt (A whiskey made from 100% malted barley); Pure Pot Still (A whiskey made from a mixture of malted & unmalted barley), and Blended Whiskey (A whiskey made from a blend of malted barley and non-malted grains such as corn or wheat). Note the difference in how the Irish spell "whiskey" (with an "e") and how the Scottish spell it—"whisky". There is no known reason, legal or otherwise why this difference exists. Irish whiskey comes in several forms. There is a single malt whiskey made from 100% malted barley distilled in a pot still, and a grain whiskey made from grains distilled in a column still. Grain whiskey is much lighter and more neutral in flavour than single malt and is almost never bottled as a single grain. It is instead used to blend with single malt to produce a lighter blended whiskey. Unique to Irish whiskey is pure pot still whiskey (100% barley, both malted and unmalted, distilled in a pot still). The "green" unmalted barley gives the pure pot still whiskey a spicy, uniquely Irish quality. Like single malt, pure pot still is sold as such or blended with grain whiskey. Usually no real distinction is made between whether a blended whiskey was made from single malt or pure pot still.
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Canadian whisky is whisky made in Canada; by law it must be aged there at least three years in a barrel. Most Canadian whiskies are blended multi-grain whiskies. These are often casually called "rye whisky" because they contain at least 51% rye whisky. However, they contain proprietary blends of corn and barley in addition to rye. Bourbon 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”. American Straight whiskeys must be made using a mash bill that consists of at least 51% (and no more than 79%) of a single grain. Bourbon is made from at least 51% corn; straight rye is made from at least 51% rye, etc. American whiskies must be aged in new barrels made of American white oak that are charred before use. The term Malt whisky is reserved for a whisky made from 100% malted barley; malt whisky is distilled using an onionshaped pot still; malt whisky from one distillery is called single malt whisky to distinguish it from blended whiskies. Grain whisky differs from malt in that it is usually made from corn/maize or other grains rather than malted barley, and distilled in continuous distillation process stills known as Coffey stills instead of the pot still used for quality whisky. Pure pot still whiskey is a name given to Irish whiskey made from a combination of malted and unmalted barley and distilled in a pot still. Blended whisky is the term used when whiskies of different types are mixed together. The mix is usually between malt and grain whiskies. When malt whiskies are mixed together the term vatted malt is often used.
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Rum Is a distilled beverage made from sugarcane by-products such as molasses and sugarcane juice by a process of fermentation and distillation. The distillate, a clear liquid, is then usually aged in oak and other casks. While there are rum producers in places such as Australia, India, Reunion Island, and elsewhere around the world, the majority of rum production occurs in and around the Caribbean and along the Demerara river in South America. Some major rum brands include Bacardi, Captain Morgan's, Appleton Estate, Havana Club, Stroh, Mount Gay, Bundaberg, Myers, Malibu Rum, Gosling's, Cruzan, Pusser's, Flor de Caña,Ron Abuelo, and Ron Zacapa Centenario. Prior to Prohibition, many of the finest rums were once produced in New England. Rum is produced in a variety of styles. Light rums are commonly used in mixed drinks, while golden and dark rums are appropriate for use in cooking as well as cocktails. Premium brands of rum are also available that are made to be consumed neat or on the rocks. The origin of the word rum is unclear. But we know that rum is drunken by pirates. In current usage, the name used for a rum is often based on the rum's place of origin. For rums from Spanish-speaking locales the word ron is used. A ron añejo indicates a rum that has been significantly aged and is often used for premium products. Rhum is the term used for rums from French-speaking locales, while rhum vieux is an aged French rum that meets several other requirements. Categorization Dividing rum into meaningful groupings is complicated by the fact that there is no single standard for what constitutes rum. Instead rum is defined by the varying rules and laws of the nations that produce the spirit. The differences in definitions include issues such as spirit proof, minimum aging, and even naming standards. Regional Variations Within the Caribbean, each island or production area has a unique style. These styles can be grouped by the language that is traditionally spoken. •
Spanish-speaking islands traditionally produce light rums with a fairly clean taste. Rums from Cuba, Puerto Rico and Panama are typical of this style.
•
English-speaking islands are known for darker rums with a fuller taste that retains a greater amount of the underlying molasses flavor. Rums from Jamaica and the Demerera region are typical of this style.
•
French-speaking islands are best known for their agricultural rums (rhum agricole). These rums, being produced exclusively from sugarcane juice, retain a greater amount of the original flavor of the sugarcane. Rums from Martinique and Guadeloupe are typical of this style.
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The Indonesian spirit Batavia Arrack, or Arrak, is a spirit similar to rum that includes rice in its production. A spirit known as Aguardiente, distilled from molasses infused with anise, with additional sugarcane juice added after distillation, is produced in Central America and northern South America. Grades Example of dark, gold, and light rums. The grades and variations used to describe rum depend on the location that a rum was produced. Despite these variations the following terms are frequently used to describe various types of rum: •
Light Rums, also referred to as light, silver, and white rums. In general, light rum has very little flavor aside from a general sweetness, and serves accordingly as a base for cocktails. Light rums are sometimes filtered after aging to remove any color.
•
Gold Rums, also called amber rums, are medium-bodied rums which are generally aged. The rum can obtain its flavor through addition of spices and caramel/color (a variation often sold as Spiced Rum), but historically gains its darker color from aging in wooden casks (typically oak).
•
Dark Rum, also known as black rum, classes as a grade darker than gold rum. It is generally aged longer, in heavily charred barrels. Dark rum has a much stronger flavor than either light or gold rum, and hints of spices can be detected, along with a strong molasses or caramel overtone. It is used to provide substance in rum drinks, as well as color. In addition to uses in mixed drinks, dark rum is the type of rum most commonly used in cooking. It was this type of rum immortalized in the song 'The Old Black Rum' by the Newfoundland folk group Great Big Sea.
•
Flavored Rum: Some manufacturers have begun to sell rums which they have infused with flavors of fruits such as mango, orange, citrus, coconut, and limke which is a lime rum found in Sweden. These serve to flavor similarly themed tropical drinks which generally comprise less than 40% alcohol.
•
Overproof Rum is rum which is much higher than the standard 40% alcohol. Most of these rums bear greater than 75%, in fact, and preparations of 151 to 160 proof occur commonly.
• •
Premium Rum: As with other sipping spirits, such as Cognac and Scotch, a market exists for premium and super-premium spirits. These are generally boutique brands which sell very aged and carefully produced rums. They have more character and flavor than their "mixing" counterparts, and are generally consumed without the addition of other ingredients. Production methodology Unlike some other spirits, such as Cognac and Scotch, rum has no defined production methods. Instead, rum production is based on traditional styles that vary between locations and distillers. Fermentation Sugarcane is harvested to make sugarcane juice and molasses. Most rum produced is made from molasses. Within the Caribbean, much of this molasses is from Brazil. A notable exception is the French-speaking islands where sugarcane juice is the preferred base ingredient. To the base ingredient yeast, and potentially water, are added to start fermentation. While some rum producers allow wild yeast to perform the fermentation, most use specific strains of yeast to help provide a consistent taste and predictable fermentation time.
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Dunder, the yeast-rich foam from previous fermentations, is the traditional yeast source in Jamaica. “The yeast employed will determine the final taste and aroma profile," says Jamaican master blender Joy Spence. Distillers that make lighter rums, such as Bacardi, prefer to use faster-working yeasts. Use of slower-working yeasts causes more esters to accumulate during fermentation, allowing for a fuller-tasting rum.
Distillation As with all other aspects of rum production, there is no standard method used for distillation. While some producers work in batches using pot stills, most rum production is done using column still distillation. Pot still output contains more congeners than the output from column stills and thus produces a fuller-tasting rum.
Aging and blending Many countries require that rum be aged for at least one year. This aging is commonly performed in used bourbon casks, but may also be performed in stainless steel tanks or other types of wooden casks. Due to the tropical climate common to most rum-producing areas, rum matures at a much faster rate than is typical for Scotch or Cognac. An indication of this faster rate is the angel's share, or amount of product lost to evaporation. While products aged in France or Scotland see about 2% loss each year, rum producers may see as much as 10%. After aging, rum is normally blended to ensure a consistent flavor. As part of this blending process, light rums may be filtered to remove any color gained during aging. For darker rums, caramel may be added to the rum to adjust the color of the final product.
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Vodka Is a typically colorless liquor, usually distilled from fermented grain or potatoes but also from other raw materials (see "Production" below). It is thought that the term is a diminutive of the Slavic word "voda" (woda, вода) for "water." Except for insignificant amounts of flavorings, vodka consists of water and alcohol (ethanol). Vodka usually has an alcohol content ranging from 35% to 70% by volume ("Vodka Rassputin"). The classic Russian vodka is 40% (80 proof), the number being attributed to the famous Russian chemist Dmitri Mendeleev. According to the Vodka Museum in St. Petersburg, Russia, Mendeleev thought the perfect percentage to be 38, but since spirits in his time were taxed on their strength the percentage was rounded up to 40 to simplify the tax computation. Although vodka is generally drunk neat (alone, with no mixer) in its Eastern European and Scandinavian homeland, its growth in popularity elsewhere owes much to its usefulness in cocktails and other mixed drinks, such as the Bloody Mary or Bloody Caesar, the Screwdriver, the White Russian, Geezer Sauce, the Gimlet, and the Vodka Martini (also known as a Vodkatini), a dry martini made with vodka instead of gin. The origins of vodka (and of its name) cannot be traced definitively, but it is believed to have originated in the graingrowing region that now embraces Belarus, Ukraine, and western Russia. It also has a long tradition in Scandinavia. History Little is known about the early history of the drink in Europe. The first written record of vodka in Poland dates from 1405 in the Sandomierz Court Registry. In Russia, the first written usage of the word vodka in an official document in its modern meaning is dated by the decree of Empress Catherine I of June 8, 1751 that regulated the ownership of vodka distilleries.
Production Vodka may be distilled from any starch/sugar-rich plant matter; most vodka today is produced from grains such as sorghum, corn, rye or wheat. Among grain vodkas, rye and wheat vodkas are generally considered superior. Some vodka is made from potatoes, molasses, soybeans, grapes and sometimes even byproducts of oil refining or wood pulp processing. In some Central European countries like Poland some vodka is produced by just fermenting a solution of crystal sugar and some salts for the yeast and distilling this after a few weeks. Today vodka is produced throughout the world.
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Distilling and filtering A common property of all vodkas is the extensive filtration and distillation process the product undergoes prior to any additional processing such as the addition of flavorants. Filtering is done in the still during distillation, as well as afterward, where the distilled vodka is filtered through charcoal and other media. The "stillmaster", is the person in charge of distilling the vodka and directing its filtration. When done correctly, much of the "fore-shots" or "heads" and the "tails" separated in distillation process are discarded. These portions of the distillate contain flavour compounds such as ethyl acetate and ethyl lactate (heads) as well as the fusal oils (tails) that alter the clean taste of vodka. Through numerous rounds of distillation, the taste of the vodka is neutralized as far as possible and its clarity is enhanced. In some distilled liquors such as rum and baijiu, some of the heads and tails are not removed in order to give the liquor its unique flavour and mouth-feel. Proper distillation and excluding some of the heads also removes methanol from vodka (and other distilled liquors), which can be poisonous in larger amounts. Methanol is formed when cellulose is fermented. This can be avoided by fermenting sugar with a high quality Turbo Yeast, so little methanol is formed. A fermentation of sugar, water, and Turbo Yeast will typically produce 1 ppm (one millionth) in the mash. This is much less methanol than found in ordinary orange juice, and about one twentieth of that found in commercial whisky and cognac. Flavoring Apart from the alcoholic content, vodkas may be classified into two main groups: clear vodkas and flavored vodkas. From the latter ones, one can separate bitter tinctures, such as Russian Yubileynaya (jubilee vodka) and Pertsovka (pepper vodka). While most vodkas are unflavored, a wide variety of flavored vodkas has long been produced in traditional vodka-drinking areas, often as homemade recipes to improve vodka's taste, or for medicinal purposes. Flavorings include red pepper, ginger, various fruit flavors, vanilla, chocolate (without sweetener), and cinnamon. Ukrainians produce a commercial vodka that includes St John's Wort. Poles and Belarusians add the leaves of the local bison grass to produce Żubrówka vodka, with slightly sweet flavor and light amber colour. In Ukraine and Russia, vodka flavoured with honey and pepper (Pertsovka, in Russian, Z pertsem, in Ukrainian) is also very popular. In Poland, a famous vodka containing honey is called krupnik. This tradition of flavoring is also prevalent in the Nordic countries, where vodka seasoned with various herbs, fruits and spices is the appropriate strong drink for all traditional seasonal festivities, midsummer in particular. In Sweden alone there are some forty-odd common varieties of herb-flavored vodka (kryddat brännvin). In Poland there is a separate category, nalewka, for vodka-based spirits with fruit, root, flower, or herb extracts, which are often homemade or produced commercially by small distilleries. Its alcohol content may vary from 15 to 75%.
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Tequila Is a strong distilled alcoholic beverage made primarily in the area surrounding Tequila, a town in the western Mexican state of Jalisco, 50 km from Guadalajara. It is made from the agave plant (also called Maguey) - a succulent, similar to the lily, which is native to Mexico. Regions and other variations Tequila is only one type of mezcal, which is the name of any distilled alcohol made from the agave plant. What makes tequila different from other mezcals is its adherence to the strict standards set by the Tequila Regulatory Council, the region where it is made – Denominación de Origen regulations restrict its production to specific regions in the states of Jalisco, Guanajuato, Michoacán, Tamaulipas and Nayarit – and the fact that tequila is made from Agave tequilana Weber, also called blue agave or agave azul. Tequila is required to be at least 51% agave; the remainder is usually maize or sugarcane. There are, however, premium tequilas made from 100% blue agave. If it is not made from 100% agave, tequila is called mixto. Tequila made only from agave sugars must be made in Mexico, and is marked Hecho en México (made in Mexico). Bulk agave syrup, usually derived from wild agave, may be exported, and often has other sugars added, and caramel for colouring. Agave syrup or nectar is about 90% fructose, and is often used as a sweetener and a safe substitute for table sugar. It is marketed as a natural sweetener with a low glycemic index. A person trained in the facts of Tequila history, Tequila production, and Mexican Folklore is called a Tequilero. History A distillery oven loaded with agave "pineapples", the first step in the production of tequila. Tequila was first produced in the 16th century near the location of the city of Tequila which was not officially established until 1656. The Aztec peoples had previously made a fermented beverage from the agave plant which they called octli (later, and more popularly called pulque), long before the Spanish arrived in 1521. When the Spanish conquerors ran out of their own brandy, they began to distill this agave drink to produce North America's first indigenous distilled spirit. The tequila that is popular today was first mass-produced in the early 1800s in Guadalajara, Mexico. 1800 Tequila is marketed today in commemoration of the year in which the first successfully aged Tequila was produced. Several large batches of Tequila produced in 1800 (although not of the original single batch) have survived the test of time and are marketed today for commercial consumption. This premium Tequila is a tribute to the earliest master Tequila blenders. Most well known tequila brands are owned by large multinational corporations including: Cazadores,Herradura, Sauza and Cuervo. However, there are over 100 distilleries making over six hundred brands of tequila in Mexico and over 2,000 brand names have been registered.
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Types of tequila Tequila is usually bottled in one of four categories: • • • •
plata or blanca ("silver" – aged no more than a couple of months) oro or joven abocado ("gold" or "bottled when young" – "silver" tequila colored to resemble aged tequila) reposado ("rested" – aged about a year) añejo ("aged" or "vintage" – aged from 1 to 3 years)
The aging process changes the color of tequila, but the liquid can sometimes be colored with caramel to show a darker color, indicative of a longer aging process; añejos tend to be darker, the reposados slightly less dark, while the platas are not colored at all. It is a common misconception that some tequilas contain a 'worm' in the bottle. Only certain mezcals, usually from the state of Oaxaca, are ever sold con gusano, and that only began as a marketing gimmick in the 1940s. The worm is actually the larval form of the moth Hipopta agavis that lives on the agave plant. Finding one in the plant during processing indicates an infestation and, correspondingly, a lower quality product. Types and brands There is a very distinctive taste difference between the different types of tequila. The most notable being a "bite" that tequila is famous for. This "bite" is more common with the lower end "gold" tequilas and is mostly due to additives that are less expensive than 100% agave.
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Mezcal Is a Mexican distilled spirit made from the agave plant. There are many different types of agaves, and each produces a slightly different mezcal. Agave is part of the Agavaceae family, also called maguey. While Tequila is a mezcal made only from the blue agave plant in the region around Tequila, Jalisco, spirits labeled "Mezcal" are made from other agave plants and are not part of the Tequila family. Mezcal is made from the heart of the agave plant. After the agave matures (6-8 years) it is harvested by jimadores (field workers) and the leaves are chopped off using a long-handled knife known as a coa or coa de jima, leaving only the large hearts, or piñas (Spanish for "pineapple"). The piña is cooked and then crushed, producing a mash. Baking and mashing A distillery oven loaded with agave "pineapples", the first step in the production of tequila. Traditionally, the piñas were baked in palenques: large (8-12 ft diameter) rock-lined conical pits in the ground. The pits were lined with hot rocks, then agave leaves, petate (palm fiber mats), and earth. The piñas are allowed to cook in the pit for three to five days. This lets them absorb flavors from the earth and wood smoke. After the cooking, the piñas are rested for a week, and then placed in a ring of stone or concrete of about 12 ft diameter, where a large stone wheel attached to a post in the middle is rolled around, crushing the piñas. Modern makers usually cook the piñas in huge stainless steel ovens and then crush them with mechanical crushers. Fermentation The mash is then placed in large, 300-500 gallon wooden vats and 5%–10% water is added to the mix. The mash (tepache) is covered with petate and is left to naturally ferment with its own yeasts and microbes for four to thirty days. To the resulting mash, cane and corn sugars, as well as some chemical yeasts, may be added. The government requires that only 51% of this mix be from agave. The resulting mix is then fermented for a couple of days in large stainless steel vats.
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Distillation and aging After the fermentation stage is done, the mash is double-distilled. The first distillation yields ordinary low-grade alcohol. After the first distillation, the fibers are removed from the still and the resulting alcohol from the first distillation added back into the still. This mixture is distilled once again. Sometimes, water is then added to the mix to reduce the proof down to 80. At this point the mezcal may be bottled or aged. Mezcal ages quite rapidly in comparison to other spirits. It is aged in large wooden barrels for between two months to seven years. During this time the mezcal acquires a golden color, and its flavor is influenced by the wooden barrels. The longer it is aged, the darker the color and more noticeable the flavor. Age classifications: • • •
Añejo – Aged for at least a year, in barrels no larger than 350 litres. Reposado (rested) – Aged two months to a year. Blanco – White (colorless) tequila, aged less than two months.
The worm The worm in the mezcal bottle is a marketing gimmick. The worm is actually the caterpillar Hypopta agavis. The originator of this practice was a man named Jacobo Lozano Páez. In 1940, while tasting prepared agave, he and his partner found that the worm changed the taste of the agave. (Agave worms are sometimes found in the piña after harvesting, a sign of badly chosen, infested, agave). The worm soon took on another use as well, as a proof of potency. If the worm was decayed inside the bottle, it could be assumed the mezcal had been watered down. Brands of mezcal that contain the worm include 'Oro de Oaxaca', 'Gusano de Oro', 'Gusano Rojo', 'Monte Alban', and 'Dos Gusanos'. When a worm is included this is known as 'Con Gusano', which means 'with worm'
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Gin Is a spirit, or strong alcoholic beverage. It is made from the distillation of white grain spirit and juniper berries, which provide its distinctive flavour. The taste of ordinary gin is very dry, and as such it is rarely consumed on its own. It should not be confused with sloe gin, a sweet liqueur traditionally made from sloe berries (blackthorn fruit) infused in gin. The most common style of gin, typically used for mixed drinks, is "London dry gin", which refers not to brand, marque, or origin, but to a distillation process. London dry gin is a high-proof spirit, usually produced in a column still and redistilled after the botanicals are added to the base spirit. In addition to juniper, it is usually made with a small amount of citrus botanicals like lemon and bitter orange peel. Other botanicals that may be used include anise, angelica root, orris root, cinnamon, coriander, and cassia bark. A well-made gin will be very dry with a smooth texture lacking in harshness. The flavor will be harmonious yet have a crisp character with a pronounced Juniper flavor. Gin originated in the Netherlands in the 17th century - its invention is often credited to the physician Franciscus Sylvius. From there it spread to England after the Glorious Revolution put a Dutchman on the British throne. Dutch gin, known as jenever, is a distinctly different drink from English-style gin; it is distilled with barley and sometimes aged in wood, giving it a slight resemblance to whisky. Schiedam, in South Holland, is famous for its jenever. Jenever is produced in a pot still and is typically lower in alcohol and more strongly flavored than London gin. Gin became very popular in England after the government allowed unlicensed gin production and at the same time imposed a heavy duty on all imported spirits. This created a market for poor-quality grain that was unfit for brewing beer, and thousands of gin-shops sprang up all over England. By 1740 the production of gin had increased to six times that of beer, and because of its cheapness it became extremely popular with the poor. Of the 15,000 drinking establishments in London, over half were gin-shops. Gin in the 18th century was produced in pot stills, and was somewhat sweeter than the London gin known today. The column still was invented in 1832, and the "London dry" style was developed later in the 19th century. In tropical English colonies, gin was used to mask the bitter flavor of quinine, a protection against malaria, which was diluted in tonic water. This was the origin of today's popular gin and tonic combination, even though quinine is no longer used against malaria. Many other gin-based mixed drinks were invented, including the martini. Secretly produced "bathtub gin" was a common drink in the speakeasies of Prohibition-era America due to the relative simplicity of the basic production methods. It remained popular as the basis of many cocktails after the repeal of Prohibition. At the present time there are numerous types and manufactures of gin, the most notable of which are listed below. Tanqueray Ten has received several awards since its 2000 debut, including double gold medals in 2004 and 2005 at the San Francisco Spirits Competition. Bombay Sapphire is another premium gin that has won international awards since debuting in 1992. In 2005, the Monde Selection in Brussels awarded South Gin (made by Pacific Dawn Distillers of New Zealand) the "Grand Gold with Palm Leaves," rating it the best gin in the world.
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