Ipbartenders - Understanding Your Backbar
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- Pages: 65
Mittwoch, 28. Oktober 2009
“Understanding your Back Bar”
Mittwoch, 28. Oktober 2009
Mittwoch, 28. Oktober 2009
Mittwoch, 28. Oktober 2009
BEN REED
Mittwoch, 28. Oktober 2009
BEN REED
RIKKI BRODRICK Mittwoch, 28. Oktober 2009
What are you looking to achieve When buying a spirit for your back bar?
Mittwoch, 28. Oktober 2009
Tick every relevant category box
Mittwoch, 28. Oktober 2009
Ensure your back bar has stand out
Mittwoch, 28. Oktober 2009
Ensure your space is used sensibly
Mittwoch, 28. Oktober 2009
Ensure your bar is practical and ergonomic
Mittwoch, 28. Oktober 2009
Make sure each product differs from the next
Mittwoch, 28. Oktober 2009
Mittwoch, 28. Oktober 2009
Tick every relevant category box
Mittwoch, 28. Oktober 2009
Tick every relevant category box
Rum Style Agricole, Cachaca, Traditional, Naval? Unaged, golden, Aged, overproof? Spanish, English, French?
Mittwoch, 28. Oktober 2009
Mittwoch, 28. Oktober 2009
Make Sure your back bar has standout But make sure it’s the bottles that stand out!
Mittwoch, 28. Oktober 2009
Ensure your bar space is used sensibly!
Mittwoch, 28. Oktober 2009
Mittwoch, 28. Oktober 2009
Mittwoch, 28. Oktober 2009
Mittwoch, 28. Oktober 2009
Mittwoch, 28. Oktober 2009
Ensure your back bar is practical and ergonomic!
Mittwoch, 28. Oktober 2009
Mittwoch, 28. Oktober 2009
Mittwoch, 28. Oktober 2009
Make sure each product differs from the next Unless of a known and often asked for brand
Mittwoch, 28. Oktober 2009
Make sure each product differs from the next Unless a known and often asked for brand
Mittwoch, 28. Oktober 2009
Make sure each product differs from the next Unless a known and often asked for brand
Mittwoch, 28. Oktober 2009
6
VARIABLES
Mittwoch, 28. Oktober 2009
Alcohol Category
RAW INGREDIENT
FLAVOUR
6
VARIABLES PRODUCTION AREA
PRODUCTION METHOD
ABV
Mittwoch, 28. Oktober 2009
6
VARIABLES
RODUCTION METHOD Alcohol Category
6
VARIABLES
6
RAW INGREDIENT
PRODUCTION AREA
ABV
PRODUCTION AREA
ABV PRODUCTION AREA
ABV
Mittwoch, 28. Oktober 2009
ABV
PRODUCTION METHOD
6
VARIABLES FLAVOUR
ABV
RAW INGREDIENT
VARIABLES
OD
PRODUCTION AREA
PRODUCTION METHOD
PRODUCTION METHOD
V
6
VARIABLES
RODUCTION METHOD
6
VARIABLES
PRODUCTION AREA
PRODUCTION METHOD
RAW INGREDIENT
PRODUCTION AREA
ABV
PRODUCTION METHOD
ABV
FLAVOUR
PRODUCTION METHOD
ABV
Alcohol Category
RAW INGREDIENT
6
VARIABLES
ABV
PRODUCTION AREA
Mittwoch, 28. Oktober 2009
6
V
6
VARIABLES
RODUCTION METHOD
6
VARIABLES
PRODUCTION AREA
PRODUCTION METHOD
RAW INGREDIENT
PRODUCTION AREA
ABV
PRODUCTION METHOD
ABV
Alcohol Category
6
FLAVOUR
PRODUCTION METHOD
What category does your product fall in to and what are the rules surrounding each category? Spirit? Beer/wine? Fortified? Liqueur? Blue Curacao??
RAW INGREDIENT
Mittwoch, 28. Oktober 2009
VARIABLES
ABV
PRODUCTION AREA
ABV
6
V
6
VARIABLES
RODUCTION METHOD Alcohol Category
PRODUCTION AREA
PRODUCTION METHOD
PRODUCTION AREA
ABV
ABV
PRODUCTION METHOD
6
VARIABLES FLAVOUR
ABV
RAW INGREDIENT
6
PRODUCTION METHOD
VARIABLES PRODUCTION AREA
OD
RAW INGREDIENT ABV
PRODUCTION AREA
Mittwoch, 28. Oktober 2009
V
6
VARIABLES
RODUCTION METHOD Alcohol Category
PRODUCTION AREA
PRODUCTION METHOD
PRODUCTION AREA
ABV
ABV
PRODUCTION METHOD
6
VARIABLES FLAVOUR
ABV
RAW INGREDIENT
6
PRODUCTION METHOD
VARIABLES
Raw ingredient PRODUCTION AREA
OD
Tequila?
RAW INGREDIENT ABV
PRODUCTION AREA
Mittwoch, 28. Oktober 2009
100% Blue Agave? or Mixto (min 51%)
V
PRODUCTION AREA
PRODUCTION METHOD
Alcohol Category RAW INGREDIENT RAW INGREDIENT
6
VARIABLES
6
PRODUCTION AREA
PRODUCTION AREA
PRODUCTION AREA
Mittwoch, 28. Oktober 2009
FLAVOUR
RAW INGREDIENT
ABV
ABV
PRODUCTION METHOD
VARIABLES
ABV
VARIABLES
OD
ABV
6
PRODUCTION METHOD
V
PRODUCTION AREA
PRODUCTION METHOD
Alcohol Category RAW INGREDIENT RAW INGREDIENT
ABV
PRODUCTION METHOD
6
VARIABLES
6
PRODUCTION AREA
PRODUCTION METHOD
PRODUCTION AREA
PRODUCTION AREA
Mittwoch, 28. Oktober 2009
FLAVOUR
RAW INGREDIENT
ABV
ABV
VARIABLES
ABV
VARIABLES
OD
6
Area of Production Brandy or Cognac Is there a huge difference?
V
6
6
6
VARIABLES
RODUCTION METHOD Alcohol Category
RAW INGREDIENT
VARIABLES
6
VARIABLES
6
VARIABLES PRODUCTION AREA
ABV
PRODUCTION AREA
ABV PRODUCTION AREA
ABV
ABV
Mittwoch, 28. Oktober 2009
FLAVOUR
ABV
RAW INGREDIENT
VARIABLES
OD
PRODUCTION METHOD
PRODUCTION AREA
PRODUCTION METHOD
V
6
6
6
VARIABLES
RODUCTION METHOD Alcohol Category
VARIABLES
RAW INGREDIENT
VARIABLES
6
VARIABLES
6
VARIABLES
PRODUCTION AREA
FLAVOUR
PRODUCTION METHOD
ABV
ABV
RAW INGREDIENT
PRODUCTION AREA
PRODUCTION AREA
PRODUCTION METHOD
Alcohol by volume in the bottle %
ABV
All gin has to be a minimum of 37.5% abv
PRODUCTION AREA
OD
ABV
ABV
The higher the abv of the gin the longer the aroma of the spirit will last Most gins will not be any higher than 50% Naval strength gin will always be over 57.2%
Mittwoch, 28. Oktober 2009
V
6
VARIABLES
FLAVOURRAW INGREDIENT
RODUCTION METHOD Alcohol Category
6
VARIABLES
6
PRODUCTION AREA
PRODUCTION METHOD
PRODUCTION AREA
ABV RAW INGREDIENT
PRODUCTION AREA
VARIABLES
6
ABV
VARIABLES
FLAVOUR RAW INGREDIENT
V PRODUCTION METHOD
ABV PRODUCTION AREA
OD
PRODUCTION ARE
PRODUCTION METHOD ABV
ABV
Mittwoch, 28. Oktober 2009
6
VARIABLES
FLAVOURRAW INGREDIENT
RODUCTION METHOD Alcohol Category
6
VARIABLES
6
VARIABLES ABV
OD
Mittwoch, 28. Oktober 2009
PRODUCTION AREA
ABV RAW INGREDIENT
PRODUCTION AREA
ABV
FLAVOUR RAW INGREDIENT
6
V
VARIABLES The 6 ‘ations
PRODUCTION METHOD
The six methods of creating and refining PRODUCTION AREA alcohol:
PRODUCTION METHOD ABV
PRODUCTION AREA
PRODUCTION METHOD
PRODUCTION ARE
Fermentation Distillation Maturation Combination ABV Filtration Dilution
6
VARIABLES
FLAVOURRAW INGREDIENT
RODUCTION METHOD Alcohol Category
6
VARIABLES
6
PRODUCTION AREA
PRODUCTION METHOD
PRODUCTION AREA
ABV RAW INGREDIENT
PRODUCTION AREA
VARIABLES
6
ABV
VARIABLES
FLAVOUR RAW INGREDIENT
V PRODUCTION METHOD
ABV PRODUCTION AREA
OD
PRODUCTION ARE
PRODUCTION METHOD ABV
ABV
Mittwoch, 28. Oktober 2009
6
VARIABLES
FLAVOURRAW INGREDIENT
RODUCTION METHOD Alcohol Category
6
VARIABLES
6
PRODUCTION AREA
PRODUCTION METHOD
PRODUCTION AREA
ABV RAW INGREDIENT
6
ABV
VARIABLES
PRODUCTION AREA
VARIABLES
FLAVOUR RAW INGREDIENT
V PRODUCTION METHOD
ABV PRODUCTION AREA
OD
PRODUCTION ARE
PRODUCTION METHOD ABV
ABV
Fermentation how long has a product been fermented for – what type of yeast? Mittwoch, 28. Oktober 2009
6
VARIABLES
FLAVOURRAW INGREDIENT
RODUCTION METHOD Alcohol Category
6
VARIABLES
6
PRODUCTION AREA
PRODUCTION METHOD
PRODUCTION AREA
ABV RAW INGREDIENT
PRODUCTION AREA
VARIABLES
6
ABV
VARIABLES
FLAVOUR RAW INGREDIENT
V PRODUCTION METHOD
ABV PRODUCTION AREA
OD
PRODUCTION ARE
PRODUCTION METHOD ABV
ABV
Mittwoch, 28. Oktober 2009
6
VARIABLES
FLAVOURRAW INGREDIENT
RODUCTION METHOD Alcohol Category
6
VARIABLES
6
PRODUCTION AREA
PRODUCTION METHOD
PRODUCTION AREA
ABV RAW INGREDIENT
FLAVOUR RAW INGREDIENT
ABV
6
V
VARIABLES
PRODUCTION AREA
VARIABLES
PRODUCTION METHOD
ABV PRODUCTION AREA
OD
PRODUCTION ARE
PRODUCTION METHOD ABV
ABV
Distillation Pot or column? What shape still? How old? Made of what? Mittwoch, 28. Oktober 2009
6
VARIABLES
FLAVOURRAW INGREDIENT
RODUCTION METHOD Alcohol Category
6
VARIABLES
6
PRODUCTION AREA
PRODUCTION METHOD
PRODUCTION AREA
ABV RAW INGREDIENT
PRODUCTION AREA
VARIABLES
6
ABV
VARIABLES
FLAVOUR RAW INGREDIENT
V PRODUCTION METHOD
ABV PRODUCTION AREA
OD
PRODUCTION ARE
PRODUCTION METHOD ABV
ABV
Mittwoch, 28. Oktober 2009
6
VARIABLES
FLAVOURRAW INGREDIENT
RODUCTION METHOD Alcohol Category
6
VARIABLES
6
PRODUCTION AREA
PRODUCTION METHOD
PRODUCTION AREA
ABV RAW INGREDIENT
6
ABV
VARIABLES
PRODUCTION AREA
VARIABLES
FLAVOUR RAW INGREDIENT
V PRODUCTION METHOD
ABV PRODUCTION AREA
OD
PRODUCTION ARE
PRODUCTION METHOD ABV
ABV
Maturation? How long? Where? In what type of wood? In what size of barrel? Solera? Mittwoch, 28. Oktober 2009
6
VARIABLES
FLAVOURRAW INGREDIENT
RODUCTION METHOD Alcohol Category
6
VARIABLES
6
PRODUCTION AREA
PRODUCTION METHOD
PRODUCTION AREA
ABV RAW INGREDIENT
PRODUCTION AREA
VARIABLES
6
ABV
VARIABLES
FLAVOUR RAW INGREDIENT
V PRODUCTION METHOD
ABV PRODUCTION AREA
OD
PRODUCTION ARE
PRODUCTION METHOD ABV
ABV
Mittwoch, 28. Oktober 2009
6
VARIABLES
FLAVOURRAW INGREDIENT
RODUCTION METHOD Alcohol Category
6
VARIABLES
6
PRODUCTION AREA
PRODUCTION METHOD
PRODUCTION AREA
ABV RAW INGREDIENT
6
ABV
VARIABLES
PRODUCTION AREA
VARIABLES
FLAVOUR RAW INGREDIENT
V PRODUCTION METHOD
ABV PRODUCTION AREA
OD
PRODUCTION ARE
PRODUCTION METHOD ABV
ABV
Combination? How has the product been blended and with what? what is the age of the youngest ingredient? Mittwoch, 28. Oktober 2009
6
VARIABLES
FLAVOURRAW INGREDIENT
RODUCTION METHOD Alcohol Category
6
VARIABLES
6
PRODUCTION AREA
PRODUCTION METHOD
PRODUCTION AREA
ABV RAW INGREDIENT
PRODUCTION AREA
VARIABLES
6
ABV
VARIABLES
FLAVOUR RAW INGREDIENT
V PRODUCTION METHOD
ABV PRODUCTION AREA
OD
PRODUCTION ARE
PRODUCTION METHOD ABV
ABV
Mittwoch, 28. Oktober 2009
6
VARIABLES
FLAVOURRAW INGREDIENT
RODUCTION METHOD Alcohol Category
6
VARIABLES
6
PRODUCTION AREA
PRODUCTION METHOD
PRODUCTION AREA
ABV RAW INGREDIENT
ABV
FLAVOUR RAW INGREDIENT
6
V
VARIABLES
PRODUCTION AREA
VARIABLES
PRODUCTION METHOD
ABV PRODUCTION AREA
OD
PRODUCTION ARE
PRODUCTION METHOD ABV
ABV
Filtration? Through what? Chill filtered? Mittwoch, 28. Oktober 2009
6
VARIABLES
FLAVOURRAW INGREDIENT
RODUCTION METHOD Alcohol Category
6
VARIABLES
6
PRODUCTION AREA
PRODUCTION METHOD
PRODUCTION AREA
ABV RAW INGREDIENT
PRODUCTION AREA
VARIABLES
6
ABV
VARIABLES
FLAVOUR RAW INGREDIENT
V PRODUCTION METHOD
ABV PRODUCTION AREA
OD
PRODUCTION ARE
PRODUCTION METHOD ABV
ABV
Mittwoch, 28. Oktober 2009
6
VARIABLES
FLAVOURRAW INGREDIENT
RODUCTION METHOD Alcohol Category
6
VARIABLES
6
PRODUCTION AREA
PRODUCTION METHOD
PRODUCTION AREA
ABV RAW INGREDIENT
6
ABV
VARIABLES
PRODUCTION AREA
VARIABLES
FLAVOUR RAW INGREDIENT
V PRODUCTION METHOD
ABV PRODUCTION AREA
OD
PRODUCTION ARE
PRODUCTION METHOD ABV
ABV
Dilution? What type of water has been used to dilute the product down to bottle strength? Spring? Glacial? Mineral? Mittwoch, 28. Oktober 2009
6
VARIABLES
RODUCTION METHOD Alcohol Category
RAW INGREDIENT
6
PRODUCTION AREA
ABV
ABV
VARIABLES
6
PRODUCTION AREA
PRODUCTION METHOD
RAW INGREDIENT
6
VARIABLES
PRODUCTION METHOD
ABV
Alcohol Category
PRODUCTION AREA
VARIABLES ABV PRODUCTION AREA
OD
RAW INGREDIENT
FLAVOUR ABV
6
VARIABLES PRODUCTION METHOD
Mittwoch, 28. Oktober 2009
PRODUCTION ARE
6
VARIABLES
RODUCTION METHOD Alcohol Category
RAW INGREDIENT
6
PRODUCTION AREA
ABV
ABV
VARIABLES
6
PRODUCTION AREA
PRODUCTION METHOD
6
VARIABLES
PRODUCTION METHOD
ABV
RAW INGREDIENT
Alcohol Category
PRODUCTION AREA
VARIABLES ABV
Flavour While it is important to understand how a INGREDIENT product is made. It is equallyRAW important to understand the flavour of your product.
PRODUCTION AREA
OD
FLAVOUR ABV
6
VARIABLES
Flavour and its four components: Taste - Aroma - Sight – Mouth feel PRODUCTION METHOD
Mittwoch, 28. Oktober 2009
PRODUCTION ARE
RAW INGREDIEN
FLAVOUR
6
VARIABLES
PRODUCTION ARE
PRODUCTION METHOD
ABV Mittwoch, 28. Oktober 2009
RAW INGREDIEN
FLAVOUR
6
VARIABLES PRODUCTION METHOD
PRODUCTION ARE
Taste – 5 tastes including: sour, sweet,ABV bitter, Salt & Umami Mittwoch, 28. Oktober 2009
Aroma
Mittwoch, 28. Oktober 2009
Aroma
Smell 1000 times stronger hold your nose and chew some mint. Mittwoch, 28. Oktober 2009
Mouth feel
Mittwoch, 28. Oktober 2009
Mouth feel
viscosity, spice, menthol, sugar, temperature. Mittwoch, 28. Oktober 2009
Sight
Mittwoch, 28. Oktober 2009
Sight
colour and appearance will influence perceived flavour
Mittwoch, 28. Oktober 2009
Fire and Ice!! Tiki is perfect!
Mittwoch, 28. Oktober 2009
“Thanks”
Mittwoch, 28. Oktober 2009
“Understanding your Back Bar”
Mittwoch, 28. Oktober 2009
Mittwoch, 28. Oktober 2009
Mittwoch, 28. Oktober 2009
BEN REED
Mittwoch, 28. Oktober 2009
BEN REED
RIKKI BRODRICK Mittwoch, 28. Oktober 2009
What are you looking to achieve When buying a spirit for your back bar?
Mittwoch, 28. Oktober 2009
Tick every relevant category box
Mittwoch, 28. Oktober 2009
Ensure your back bar has stand out
Mittwoch, 28. Oktober 2009
Ensure your space is used sensibly
Mittwoch, 28. Oktober 2009
Ensure your bar is practical and ergonomic
Mittwoch, 28. Oktober 2009
Make sure each product differs from the next
Mittwoch, 28. Oktober 2009
Mittwoch, 28. Oktober 2009
Tick every relevant category box
Mittwoch, 28. Oktober 2009
Tick every relevant category box
Rum Style Agricole, Cachaca, Traditional, Naval? Unaged, golden, Aged, overproof? Spanish, English, French?
Mittwoch, 28. Oktober 2009
Mittwoch, 28. Oktober 2009
Make Sure your back bar has standout But make sure it’s the bottles that stand out!
Mittwoch, 28. Oktober 2009
Ensure your bar space is used sensibly!
Mittwoch, 28. Oktober 2009
Mittwoch, 28. Oktober 2009
Mittwoch, 28. Oktober 2009
Mittwoch, 28. Oktober 2009
Mittwoch, 28. Oktober 2009
Ensure your back bar is practical and ergonomic!
Mittwoch, 28. Oktober 2009
Mittwoch, 28. Oktober 2009
Mittwoch, 28. Oktober 2009
Make sure each product differs from the next Unless of a known and often asked for brand
Mittwoch, 28. Oktober 2009
Make sure each product differs from the next Unless a known and often asked for brand
Mittwoch, 28. Oktober 2009
Make sure each product differs from the next Unless a known and often asked for brand
Mittwoch, 28. Oktober 2009
6
VARIABLES
Mittwoch, 28. Oktober 2009
Alcohol Category
RAW INGREDIENT
FLAVOUR
6
VARIABLES PRODUCTION AREA
PRODUCTION METHOD
ABV
Mittwoch, 28. Oktober 2009
6
VARIABLES
RODUCTION METHOD Alcohol Category
6
VARIABLES
6
RAW INGREDIENT
PRODUCTION AREA
ABV
PRODUCTION AREA
ABV PRODUCTION AREA
ABV
Mittwoch, 28. Oktober 2009
ABV
PRODUCTION METHOD
6
VARIABLES FLAVOUR
ABV
RAW INGREDIENT
VARIABLES
OD
PRODUCTION AREA
PRODUCTION METHOD
PRODUCTION METHOD
V
6
VARIABLES
RODUCTION METHOD
6
VARIABLES
PRODUCTION AREA
PRODUCTION METHOD
RAW INGREDIENT
PRODUCTION AREA
ABV
PRODUCTION METHOD
ABV
FLAVOUR
PRODUCTION METHOD
ABV
Alcohol Category
RAW INGREDIENT
6
VARIABLES
ABV
PRODUCTION AREA
Mittwoch, 28. Oktober 2009
6
V
6
VARIABLES
RODUCTION METHOD
6
VARIABLES
PRODUCTION AREA
PRODUCTION METHOD
RAW INGREDIENT
PRODUCTION AREA
ABV
PRODUCTION METHOD
ABV
Alcohol Category
6
FLAVOUR
PRODUCTION METHOD
What category does your product fall in to and what are the rules surrounding each category? Spirit? Beer/wine? Fortified? Liqueur? Blue Curacao??
RAW INGREDIENT
Mittwoch, 28. Oktober 2009
VARIABLES
ABV
PRODUCTION AREA
ABV
6
V
6
VARIABLES
RODUCTION METHOD Alcohol Category
PRODUCTION AREA
PRODUCTION METHOD
PRODUCTION AREA
ABV
ABV
PRODUCTION METHOD
6
VARIABLES FLAVOUR
ABV
RAW INGREDIENT
6
PRODUCTION METHOD
VARIABLES PRODUCTION AREA
OD
RAW INGREDIENT ABV
PRODUCTION AREA
Mittwoch, 28. Oktober 2009
V
6
VARIABLES
RODUCTION METHOD Alcohol Category
PRODUCTION AREA
PRODUCTION METHOD
PRODUCTION AREA
ABV
ABV
PRODUCTION METHOD
6
VARIABLES FLAVOUR
ABV
RAW INGREDIENT
6
PRODUCTION METHOD
VARIABLES
Raw ingredient PRODUCTION AREA
OD
Tequila?
RAW INGREDIENT ABV
PRODUCTION AREA
Mittwoch, 28. Oktober 2009
100% Blue Agave? or Mixto (min 51%)
V
PRODUCTION AREA
PRODUCTION METHOD
Alcohol Category RAW INGREDIENT RAW INGREDIENT
6
VARIABLES
6
PRODUCTION AREA
PRODUCTION AREA
PRODUCTION AREA
Mittwoch, 28. Oktober 2009
FLAVOUR
RAW INGREDIENT
ABV
ABV
PRODUCTION METHOD
VARIABLES
ABV
VARIABLES
OD
ABV
6
PRODUCTION METHOD
V
PRODUCTION AREA
PRODUCTION METHOD
Alcohol Category RAW INGREDIENT RAW INGREDIENT
ABV
PRODUCTION METHOD
6
VARIABLES
6
PRODUCTION AREA
PRODUCTION METHOD
PRODUCTION AREA
PRODUCTION AREA
Mittwoch, 28. Oktober 2009
FLAVOUR
RAW INGREDIENT
ABV
ABV
VARIABLES
ABV
VARIABLES
OD
6
Area of Production Brandy or Cognac Is there a huge difference?
V
6
6
6
VARIABLES
RODUCTION METHOD Alcohol Category
RAW INGREDIENT
VARIABLES
6
VARIABLES
6
VARIABLES PRODUCTION AREA
ABV
PRODUCTION AREA
ABV PRODUCTION AREA
ABV
ABV
Mittwoch, 28. Oktober 2009
FLAVOUR
ABV
RAW INGREDIENT
VARIABLES
OD
PRODUCTION METHOD
PRODUCTION AREA
PRODUCTION METHOD
V
6
6
6
VARIABLES
RODUCTION METHOD Alcohol Category
VARIABLES
RAW INGREDIENT
VARIABLES
6
VARIABLES
6
VARIABLES
PRODUCTION AREA
FLAVOUR
PRODUCTION METHOD
ABV
ABV
RAW INGREDIENT
PRODUCTION AREA
PRODUCTION AREA
PRODUCTION METHOD
Alcohol by volume in the bottle %
ABV
All gin has to be a minimum of 37.5% abv
PRODUCTION AREA
OD
ABV
ABV
The higher the abv of the gin the longer the aroma of the spirit will last Most gins will not be any higher than 50% Naval strength gin will always be over 57.2%
Mittwoch, 28. Oktober 2009
V
6
VARIABLES
FLAVOURRAW INGREDIENT
RODUCTION METHOD Alcohol Category
6
VARIABLES
6
PRODUCTION AREA
PRODUCTION METHOD
PRODUCTION AREA
ABV RAW INGREDIENT
PRODUCTION AREA
VARIABLES
6
ABV
VARIABLES
FLAVOUR RAW INGREDIENT
V PRODUCTION METHOD
ABV PRODUCTION AREA
OD
PRODUCTION ARE
PRODUCTION METHOD ABV
ABV
Mittwoch, 28. Oktober 2009
6
VARIABLES
FLAVOURRAW INGREDIENT
RODUCTION METHOD Alcohol Category
6
VARIABLES
6
VARIABLES ABV
OD
Mittwoch, 28. Oktober 2009
PRODUCTION AREA
ABV RAW INGREDIENT
PRODUCTION AREA
ABV
FLAVOUR RAW INGREDIENT
6
V
VARIABLES The 6 ‘ations
PRODUCTION METHOD
The six methods of creating and refining PRODUCTION AREA alcohol:
PRODUCTION METHOD ABV
PRODUCTION AREA
PRODUCTION METHOD
PRODUCTION ARE
Fermentation Distillation Maturation Combination ABV Filtration Dilution
6
VARIABLES
FLAVOURRAW INGREDIENT
RODUCTION METHOD Alcohol Category
6
VARIABLES
6
PRODUCTION AREA
PRODUCTION METHOD
PRODUCTION AREA
ABV RAW INGREDIENT
PRODUCTION AREA
VARIABLES
6
ABV
VARIABLES
FLAVOUR RAW INGREDIENT
V PRODUCTION METHOD
ABV PRODUCTION AREA
OD
PRODUCTION ARE
PRODUCTION METHOD ABV
ABV
Mittwoch, 28. Oktober 2009
6
VARIABLES
FLAVOURRAW INGREDIENT
RODUCTION METHOD Alcohol Category
6
VARIABLES
6
PRODUCTION AREA
PRODUCTION METHOD
PRODUCTION AREA
ABV RAW INGREDIENT
6
ABV
VARIABLES
PRODUCTION AREA
VARIABLES
FLAVOUR RAW INGREDIENT
V PRODUCTION METHOD
ABV PRODUCTION AREA
OD
PRODUCTION ARE
PRODUCTION METHOD ABV
ABV
Fermentation how long has a product been fermented for – what type of yeast? Mittwoch, 28. Oktober 2009
6
VARIABLES
FLAVOURRAW INGREDIENT
RODUCTION METHOD Alcohol Category
6
VARIABLES
6
PRODUCTION AREA
PRODUCTION METHOD
PRODUCTION AREA
ABV RAW INGREDIENT
PRODUCTION AREA
VARIABLES
6
ABV
VARIABLES
FLAVOUR RAW INGREDIENT
V PRODUCTION METHOD
ABV PRODUCTION AREA
OD
PRODUCTION ARE
PRODUCTION METHOD ABV
ABV
Mittwoch, 28. Oktober 2009
6
VARIABLES
FLAVOURRAW INGREDIENT
RODUCTION METHOD Alcohol Category
6
VARIABLES
6
PRODUCTION AREA
PRODUCTION METHOD
PRODUCTION AREA
ABV RAW INGREDIENT
FLAVOUR RAW INGREDIENT
ABV
6
V
VARIABLES
PRODUCTION AREA
VARIABLES
PRODUCTION METHOD
ABV PRODUCTION AREA
OD
PRODUCTION ARE
PRODUCTION METHOD ABV
ABV
Distillation Pot or column? What shape still? How old? Made of what? Mittwoch, 28. Oktober 2009
6
VARIABLES
FLAVOURRAW INGREDIENT
RODUCTION METHOD Alcohol Category
6
VARIABLES
6
PRODUCTION AREA
PRODUCTION METHOD
PRODUCTION AREA
ABV RAW INGREDIENT
PRODUCTION AREA
VARIABLES
6
ABV
VARIABLES
FLAVOUR RAW INGREDIENT
V PRODUCTION METHOD
ABV PRODUCTION AREA
OD
PRODUCTION ARE
PRODUCTION METHOD ABV
ABV
Mittwoch, 28. Oktober 2009
6
VARIABLES
FLAVOURRAW INGREDIENT
RODUCTION METHOD Alcohol Category
6
VARIABLES
6
PRODUCTION AREA
PRODUCTION METHOD
PRODUCTION AREA
ABV RAW INGREDIENT
6
ABV
VARIABLES
PRODUCTION AREA
VARIABLES
FLAVOUR RAW INGREDIENT
V PRODUCTION METHOD
ABV PRODUCTION AREA
OD
PRODUCTION ARE
PRODUCTION METHOD ABV
ABV
Maturation? How long? Where? In what type of wood? In what size of barrel? Solera? Mittwoch, 28. Oktober 2009
6
VARIABLES
FLAVOURRAW INGREDIENT
RODUCTION METHOD Alcohol Category
6
VARIABLES
6
PRODUCTION AREA
PRODUCTION METHOD
PRODUCTION AREA
ABV RAW INGREDIENT
PRODUCTION AREA
VARIABLES
6
ABV
VARIABLES
FLAVOUR RAW INGREDIENT
V PRODUCTION METHOD
ABV PRODUCTION AREA
OD
PRODUCTION ARE
PRODUCTION METHOD ABV
ABV
Mittwoch, 28. Oktober 2009
6
VARIABLES
FLAVOURRAW INGREDIENT
RODUCTION METHOD Alcohol Category
6
VARIABLES
6
PRODUCTION AREA
PRODUCTION METHOD
PRODUCTION AREA
ABV RAW INGREDIENT
6
ABV
VARIABLES
PRODUCTION AREA
VARIABLES
FLAVOUR RAW INGREDIENT
V PRODUCTION METHOD
ABV PRODUCTION AREA
OD
PRODUCTION ARE
PRODUCTION METHOD ABV
ABV
Combination? How has the product been blended and with what? what is the age of the youngest ingredient? Mittwoch, 28. Oktober 2009
6
VARIABLES
FLAVOURRAW INGREDIENT
RODUCTION METHOD Alcohol Category
6
VARIABLES
6
PRODUCTION AREA
PRODUCTION METHOD
PRODUCTION AREA
ABV RAW INGREDIENT
PRODUCTION AREA
VARIABLES
6
ABV
VARIABLES
FLAVOUR RAW INGREDIENT
V PRODUCTION METHOD
ABV PRODUCTION AREA
OD
PRODUCTION ARE
PRODUCTION METHOD ABV
ABV
Mittwoch, 28. Oktober 2009
6
VARIABLES
FLAVOURRAW INGREDIENT
RODUCTION METHOD Alcohol Category
6
VARIABLES
6
PRODUCTION AREA
PRODUCTION METHOD
PRODUCTION AREA
ABV RAW INGREDIENT
ABV
FLAVOUR RAW INGREDIENT
6
V
VARIABLES
PRODUCTION AREA
VARIABLES
PRODUCTION METHOD
ABV PRODUCTION AREA
OD
PRODUCTION ARE
PRODUCTION METHOD ABV
ABV
Filtration? Through what? Chill filtered? Mittwoch, 28. Oktober 2009
6
VARIABLES
FLAVOURRAW INGREDIENT
RODUCTION METHOD Alcohol Category
6
VARIABLES
6
PRODUCTION AREA
PRODUCTION METHOD
PRODUCTION AREA
ABV RAW INGREDIENT
PRODUCTION AREA
VARIABLES
6
ABV
VARIABLES
FLAVOUR RAW INGREDIENT
V PRODUCTION METHOD
ABV PRODUCTION AREA
OD
PRODUCTION ARE
PRODUCTION METHOD ABV
ABV
Mittwoch, 28. Oktober 2009
6
VARIABLES
FLAVOURRAW INGREDIENT
RODUCTION METHOD Alcohol Category
6
VARIABLES
6
PRODUCTION AREA
PRODUCTION METHOD
PRODUCTION AREA
ABV RAW INGREDIENT
6
ABV
VARIABLES
PRODUCTION AREA
VARIABLES
FLAVOUR RAW INGREDIENT
V PRODUCTION METHOD
ABV PRODUCTION AREA
OD
PRODUCTION ARE
PRODUCTION METHOD ABV
ABV
Dilution? What type of water has been used to dilute the product down to bottle strength? Spring? Glacial? Mineral? Mittwoch, 28. Oktober 2009
6
VARIABLES
RODUCTION METHOD Alcohol Category
RAW INGREDIENT
6
PRODUCTION AREA
ABV
ABV
VARIABLES
6
PRODUCTION AREA
PRODUCTION METHOD
RAW INGREDIENT
6
VARIABLES
PRODUCTION METHOD
ABV
Alcohol Category
PRODUCTION AREA
VARIABLES ABV PRODUCTION AREA
OD
RAW INGREDIENT
FLAVOUR ABV
6
VARIABLES PRODUCTION METHOD
Mittwoch, 28. Oktober 2009
PRODUCTION ARE
6
VARIABLES
RODUCTION METHOD Alcohol Category
RAW INGREDIENT
6
PRODUCTION AREA
ABV
ABV
VARIABLES
6
PRODUCTION AREA
PRODUCTION METHOD
6
VARIABLES
PRODUCTION METHOD
ABV
RAW INGREDIENT
Alcohol Category
PRODUCTION AREA
VARIABLES ABV
Flavour While it is important to understand how a INGREDIENT product is made. It is equallyRAW important to understand the flavour of your product.
PRODUCTION AREA
OD
FLAVOUR ABV
6
VARIABLES
Flavour and its four components: Taste - Aroma - Sight – Mouth feel PRODUCTION METHOD
Mittwoch, 28. Oktober 2009
PRODUCTION ARE
RAW INGREDIEN
FLAVOUR
6
VARIABLES
PRODUCTION ARE
PRODUCTION METHOD
ABV Mittwoch, 28. Oktober 2009
RAW INGREDIEN
FLAVOUR
6
VARIABLES PRODUCTION METHOD
PRODUCTION ARE
Taste – 5 tastes including: sour, sweet,ABV bitter, Salt & Umami Mittwoch, 28. Oktober 2009
Aroma
Mittwoch, 28. Oktober 2009
Aroma
Smell 1000 times stronger hold your nose and chew some mint. Mittwoch, 28. Oktober 2009
Mouth feel
Mittwoch, 28. Oktober 2009
Mouth feel
viscosity, spice, menthol, sugar, temperature. Mittwoch, 28. Oktober 2009
Sight
Mittwoch, 28. Oktober 2009
Sight
colour and appearance will influence perceived flavour
Mittwoch, 28. Oktober 2009
Fire and Ice!! Tiki is perfect!
Mittwoch, 28. Oktober 2009
“Thanks”
Mittwoch, 28. Oktober 2009
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