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MANUAL

Mestre- Venice 25 April to 05 May 2010

The Bar
When was the Bar born?
The Bar, as a meeting point and as a place where one can relax while tasting a drink has, in practice, always existed. We have, in fact, testimonies of ancient people as far back as the Egyptians from 4000 years ago, who gathered in the evening after a days work, in places to refresh themselves with a beer. They were at the time, not only manufacturing but also distributing to nearby populations. The word bar has English origins, as it is to point out that metallic bar that we still find in some public places today. Seated at the counter from the side of the client, and usually where the elbows can rest upon, it delineates the confinement and territory between the client and who works on the other side of the counter. All of this, seems to be born at the times of the first great colonization of America. During the XVIII century, English, French, Dutch and Spanish emigrated created many small communities in close proximity to the rivers. To better face the hard work in store with reclaiming and cultivating the land, and also to infuse them with courage during the famous battles with the indigenous population, there was an abundant use of alcoholic drinks. Therefore they created some meeting places for the evening drink; to gamble, to conclude business or simply to hear the latest news of the day which concerned all communities. These places were called the "Common Store" and the men employed to manage these stores were always men of superior education, often an ex-official or ecclesiastical, called "the commander." He was the only person authorized to the sale of alcoholic drinks. In the years following when small communities grew into actual cities, in places now called the "saloon", it was prohibited for the clients or visitors to pass behind the counter, that is over " the barrier" or the bar and such rules remain up to the present time. Horses also had their own bar, outside of the saloon, where they were tied up, and usually watered and fed. One of the entertainments in this kind of place was the practice of battling among roosters, the cockfight. Whether to excite them and to make them more combative, alcohol was mixed with in their foods just before the beginning of the fight. Each rooster represented a community, and it came to create another form of competition and excitement, seeing the pride and the fury expressed by the rooster representing ones community. From this we see the origin of the word cocktail, since as a trophy, the tail of the winning rooster was exposed. The practice of using alcoholic substances to stimulate before a fight was also practiced with men prior to boxing matches, where before every meeting the contenders drank their own cocktail. The best of the winning boxers were selected for positions of sheriff or police officer, in consideration of their physical strength to develop certain professions. An old motto of that times recites: " The cocktail makes you become man " In Europe, the custom of gathering together to consume drinks has ancient origins. We know that the ancient Romans, Greeks, and Etruscans in their times produced wines or other alcoholic substances. Often these meeting places were in the same wine cellars where the barrels of wine were preserved. The role of the barman was covered from the master of the wine cellar to the innkeeper. 2

The function of the Bar cafe has always remained the same: as a place to go to meet friends, conduct business, serve tourists on vacation, or famous characters (as well as those seeking publicity), or singles whose the only true friend is the barman. At the base of all of our business, there is the client to consider. So before deciding what type of Bar we want to open, would should therefore think of the kind of client to target. Consider the location of the place: is it near the town center, on the outskirts, in proximity of schools, offices, banks, is there the possibility of parking? These are all matters that can already give us an idea of the target of consumer we should expect. Focusing on the location, we can understand who our clients may be. Once we have individualized the client-type, to try to understand their needs, and to establish the offer.

BARMANS PROFESSIONAL IMAGE

Honesty, sense of justice, impartiality, elegance, calmness, friendliness, these are only some of the necessary characteristics needed to create that blend that is called a Barman." Some qualities are innate in the single individual and it is for this reason that it would be appropriate to address and advise the young people who are prepared to undertake this profession, but who unfortunately do not possess any of the fundamental requisites such as a certain ease to socialize ,the availability towards others, self assurance and dedication to their work, towards a different profession, one that is more suitable to their personal characteristics. The rest of the mosaic components that completes the personality of a Barman is acquired only with years and years of experience, and if possible, under the guidance of a good teacher. It is also very important to live and to work in other countries. This serves to understand and satisfy the different requests and desires of foreign clients, and also serves as a better way of learning other languages. A superior Barman needs to have a good knowledge of social rules and of good etiquette. He needs to know how to manage in the most difficult of situations. He needs to be able to build and to preserve human contacts based on sincerity which will allow a relationship of mutual respect to develop with his clients. It is not enough to know how to prepare cocktails in the best ways, there are other things that a client, unconsciously perhaps, seeks as he approaches a Bar. Apart from satisfying his thirst, he may also be looking to socialize, to exchange a few words. The clients expectation, therefore is to find behind the bar, an available person who is able to put him at ease with his "savoir fair-the art of knowing how to live. Not the art of how to get by, but instead the ability to express respect for the others and for himself. It is good education and knowing how to listen and to understand the problems of the others with a crumb of wisdom. Following is a description of who is a Barman as described in an English book of 70 years ago: "Few are the people qualified to carry out this profession. Young apprentices should have a good experience of restaurant work as well as knowledge in all departments of the Hotel Industry. It is also necessary to have a good base of foreign languages, a discreet cultural preparation, possess a high level of education, be strong and healthy, be involved in sports, have a firm character, have the ability of fast perception and a high level of sagacity. These are essential characteristics in becoming a Barman of international success. No one should be admitted to this profession if less than 25 years of age, for sobriety, experience, ability, and inspired trust are qualities that are acquired growing and maturing." The Bartenders job, intended as a profession of international success, is probably one of the most difficult under a psychological aspect, but nevertheless an interesting occupation for a man of the world, considering that it presents him the possibility to have contact with clients of the high society, which often provides him with the opportunity to gain their confidence resulting in him becoming a true and trusted friend , one which they can count on. All of this makes the profession more attractive. For the common person it is very difficult to imagine that 4

a Barman is in daily contact with nobility, political men, authors and actors of various nationalities. Certainly, such a complete Barman has reached a correct view of life, and he could work in any part of the world, succeeding in the best ways, this hard but satisfying profession. Probably to today's young people, such a description of the Bartender could appear inadequate; it is true, today this profession has spread out and has suffered many changes. We find a Barman from the disco Bar, to the Piano Bar, and even in the commercial Cafe of the city. Surely it won't happen every day to have to deal with an influential client, but it is very true that a Barmans ability really consists in knowing how to treat all of his clients in the same manner; to put aside their social class and treat everyone as if they were all big personalities. Therefore, all the qualities of a Barman of which were written 70 years ago, become actual even in our days.

Hygienic rules of the Barman

Hair must not be longer than the collar, and should reach just above the ears. The sideburns must never be longer than the ear lobe. A moustache should never stick out over the sides of the mouth. Particular attention is brought to the hands. It is recommended to wash them often with a neutral soap, especially after having smoked. This also applies before and after eating, particularly if dealing with fish or raw meats, and whenever else it is necessary. Fingernails must always be cut and clean. It is advisable to shave and to take a shower at least once a day. If necessary, more often, always using shampoo, deodorant or perfume that is not too strong. It is not encouraged to wear flashy rings, bracelets or necklaces. Remember, the client constantly observes us.

A Barman is obliged to:

Use utensils whenever he cuts fruit or prepares garnishes. Always pick up the glasses from the base or the stem. Never smoke behind the bar, must not chew gum, peanuts or any other snacks in front of the clients. Never sneeze or cough in proximity of drinks or foods and be sure to always have a clean handkerchief in his pocket. Take great care of his uniform- the jacket must always be clean and well ironed, as should be the pants and the shirt. The uniform must always be freshly cleaned. Remember that norms for sanitary hygiene exist which should be respected that concern both the single employee, as well as the environment of the Bar. Due to its own function (handling of foods and drinks), as well as the presence of people of various origins (clients), it can become an environment particularly at risk for the development of infectious outbreaks. These rules must be followed meticulously to be able to protect and to guarantee the health of who frequents our bar, as well as for our own health. 5

BAR EQUIPMENT
To develop a good service, the bartender, needs to have a good equipment. Among the essential tools we have:

The shaker
Shake, is also a dance, but this doesn't mean that the use of such utensil owes to be a moment of show. The purpose to be reached is mixing and cooling the ingredients in the shorter possible time. This is the ideal utensil for mixing ingredients When stirring will not blend properly. There are two types of shaker mostly used:

The Classical (Continental):

It is made of three pieces, the conic part, the central part that can also be used as filter and the upper part (Lid).

Boston:
It is made of two parts: A large glass (lower part) and a metalic Tin with a diameter larger than the glass Probably it is the type of shaker preferred by the professionals bartenders for his greater practicality; in fact, they filter directly without the use of the strainer, simply leaving a small opening among the two cones.

Mixing Glass.
This is like a jug without a handle, or in some cases like a very large tumbler. It is used for mixing clear drinks which do not contain juices or cream As for the shaker, the mixing glass, should never be filled for more Than 2/3.

Strainer.
This is a flat spoon-like utensil with a spring coiled round its glass the hold back the ice after the drink has been prepared

Bar Spoon.
This is a long-handled spoon with a twisted shaft and either a flat muddler end or garnish fork end. The muddler is used for crushing sugar and mint in certain drinks while the garnish fork is to pickgarnishes up without using hands.

Lime Press.
This tool is perfect for pressing fresh limes for making fresh great margaritas

Ice scoop.
A large ice scoop helps the bartender to save time

Pouring Mat

Jigger

Juice pourer

Pour spout (Metal Pourer)

Electric Blender.
Blenders are best used for preparing drinks that require fruit to be pureed. Use only crushed or craked ice.

Ice bucket.
Ice has a great importance for the barman; it has to be "crystalline", (clear, transparent, consistent as crystal). To preserve it dry and clear for at least the necessary time to develop the service, is essential to have on the bench one or more thermal buckets

Corkscrew (Wine opener).

It is furnished of a small blade on one side and from a particular lever from the other, And the spiral in the center. The blade serves to cut the plastic capsule in that covers the cork. .The lever can also serve as decapsulatore, also not being very practical; it is useful instead to aim at the neck of the bottle after having screwed the spiral in the center of the cork. It will act from support against the glass and it allows the lever lifting itself to extract the cork.

Champagne stopper.

Bar Knives.

Muddler
This tool is used to prepare muddled cocktails (crushed), such as Caipirinas, Caipiroska or Mojito. To be used pressing with strength the ingredients inside the glass, normally composed by sugar pieces of citrus fruit or fruit, 8

Glassware
Choosing the right glassware is vitali if the drink is to be inviting, presentatable and gives satisfaction to the consumer. Most drinks are enahanced by being served in fine rimmed clear glasses, which sholud be clear and well polished.

Highball
8- 10 oz/24-30 cl. It' the most popular glass for serving mixed drinks

Rocks
Around 5-6 oz/15-18 cl and used for liquor or liqueur on the rocks. It is also known as a lowball glass.

Old Fashioned
6-8 oz/18 24 cl short glass making it perfect for a highball such as a Scotch & Water or Gin & Tonic, etc.

Double Old Fashioned

10-12 oz/30-36 short glass a little bigger than an Old fashioned . Also called a bucket.

Collins
10/12 oz/30-36 cl and is also called a chimney glass. Its tall and thin and is used for serving tall mixed drinks

Shot
1 1/2 2 oz/ 4,5-6 cl short glass designed for shots of liquor. Is also used as a measuring device.

STEMMED GLASSES
Sour
5/6 oz/ 15-18 cl used for sours of any kind.

Brandy Snifter
Can be found in sizes 5-12 oz/ 15-36 cl. Used for brandy and Cognac.

Champagne Flute
6/8 oz./ 18-24 cl glass for Champagne, sparkling wines and Champagnebased cocktails.

Champagne Tulip
6/8 oz./ 18-24 cl glass for Champagne and Champagne-based cocktails.

Cordial /Liqueur
1-2 oz/3-6 cl cordial glasses are tiny stemmed glasses used for liqueurs

Hurricane
14-18- oz/ 42- 54 cl used for a lot of tropical drinks or house specials.

10

Irish Coffee Mug

7-8 oz 21-24 cl glass footed mug used for Irish coffee and other coffee-based drinks.

Margarita Coupette
7-10 oz 21-30 cl wide brimmed glass. Reminds of a Mexican sombrero . It's used for frozen Margaritas , Daiquiries and house specials.

Cocktail Glass
5-7 oz /15-21 cl glass that is also known as a Martini glass. Used for Martinis, Manhattans, and straight up and double straight up cocktails.

Mug
12/16 oz/ 36-48 cl beer mug for draft or bottled beer service.

Pilsner
12 oz/36 cl curved beer glass that fits a bottled beer perfectly.

Pint
16 oz/48 cl beer glass sometimes kept in the cooler .

11

Pony
1 oz/ 3 cl glass can be used for shots or liqueurs.

Poco Grande
10/13 oz/30- 39 cl. Poco Grande is an all purpose tropical glass.

Sherry Copita
3 oz/ 3 cl glass used for sherry and ports.

12

ALCOHOL

Ethyl and methyl alcohol Classification of alcoholic beverages Alcohol and the Law
Learning objectives
At the end of this unit, participants should be able to: a) b) c) d) explain how alcohol is produced and the effects of alcohol. outline the basic responsibilities in serving alcoholic beverages interpret the alcoholic strength of alcoholic beverages calculate the alcoholic strength of cocktails.

13

ALCOHOL
Alcohol , in chemical terms, contains a hydroxyl (hydrogen and oxygen) group attached to a saturated carbon atom. Therefore any compound that combines hydrogen, oxygen and carbon atoms together to form molecules are members of the alcohol family of chemicals. There are various kinds of alcohol, but only ethyl can be taken with safety. This drinkable alcohol was differentiated from the many others alcohols in the mid-nineteenth century where chemists used to prefix, ethyl, to refer to that alcohol which could be converted to ether. This Ethyl alchol is derived from the fermentation of grapes or others sugar containing liquid. The enzymes created by yeasts cells convert the sugar in the grape juice into alcohol as well as into carbon dioxide. Ethanol is the only alcohol that is safe to drink till today. To the layman, the term alcohol is widely used rather than the chemist term ethyl alcohol or ethanol. Pure alcohol is colorless and will ignite at 12 C. Ethyl alcohol Ethyl alcohol or Ethanol is potable, clear, colorless with an ethereal odour and a warm burning slightly sweet taste. It is a volatile, flammable substance that burns with a blue flame and is also hygroscopic (water- absorbing). It is completely mixable with water in any proportion. It vapourises at 78,3 C and freezes at -113 C. If directly injected into the blood steam, pure ethanol can cause death. When consumed in very large quantity over a very short span of time, it can be fatal. When consumed in moderate quantity, ethanol has a pleasing and soporific (sleep-inducing) effect. It is this ability to allow its consumers to loosen their inhibitions and relax that made alcohol prized and sought after. Ethanol is considered a drug. Continuos and repeated excessive consumption can lead to alcohol dependency. This can also cause damage to the liver. Methyl alcohol The other well known member of the alcohol family is methyl alcohol or methanol. It is a clear, colorless volatile flammable liquid and has a boiling temperature of 66C. It is a useful solvent and acts as an antifreeze. Methanol is sometimes called wood alcohol because it is most commonly produced by the industrial method called the dry distillation of wood. It is produced in nature and is found in very minute amounts in wine. It is derived from the pectin substances contained in grape stalks and pips and is produced through the action of enzymes secreted by the yeasts during fermentation Methanol is widely used as an industrial solvent. When consumed it in sizeable quantity can cause blindness, paralysis, coma or even death. However, it is neutralized when consumed by a proportionate quantity of ethanol, its natural antidote. The amount of methanol produced during the natural fermentation of wine is so small that a very large volume of wines would have to be consumed before any ill effects are noticed and therefore poses little or no danger in normal circumstances.

14

Methanol has gained considerable notice when some unscrupulous wineries used it to boost the alcoholic strength of their wines because the ethanol content was too low. Several death as well several cases of blindness were resulted from drinking these tainted wines, much to the shame of the wine industries in some European wine-producing countries.

FERMENTATION
The work of renown scientists like Guy-Lussac and Louis Pasteur showed that certain microorganisms were responsible for the production of ethanol through a chemical process which we now know as fermentation. They showed that ethanol is produced naturally by the breakdown of sugars through the action of enzymes secreted by yeasts. This process may be summed up in a simple equation:
C2H12O6 --------------------------> 2 C2H5OH + 2 CO2 + HEAT

(Sugar)

(Ethanol + Carbon Dioxide + Heat)

The equation shows the conversion of simple sugars (C2H12O6) like glucose transformed into 2 molecules of ethanol (C2H5OH) and 2 molecules of carbon dioxide (CO2) during fermentation. A certain amount of heat also results as part of the process of splitting up of the sugar molecules. This fermentation is made possible by a living organism called yeast.
Yeasts

There are many kinds of yeasts. All yeasts will cause fermentation, but the finished product can vary considerably depending on the type of yeast used. Yeasts are micro-organism, they cannot be seen by the naked eye. However, yeasts are visible to us when in large numbers, for instance when we use the dry, yellowish grainy powder used in raising bread in baking. This powder is actually a conglomeration of vast numbers of dormant spores of individual micro-organism or cells. Each individual cell is so minute, that they can only be observed under a microscope. The work of the yeast is provide organic constituents called enzymes. The enzymes act as a catalysts which causes the chemical reactions. They play an important role in the chemical changes, but are themselves unaffected by the changes.

CONGELATION AND DISTILLATION

The alcohol produced during fermentation is part of a homogeneous solution. In certain cases, such as in the production of wines and beers, the alcohol is left together with the other elements of those beverages. The final product achieved without separating or concentrating the alcohol, is known as an alcoholic beverage. The alcohol produced can be separated from the rest of the solution and concentrated to obtain a stronger product such as brandies and whiskies. This is usually done in order to produce a more potent alcoholic beverage or as part of a process to develop certain qualities in the final product.

15

The separation and concentration of alcohol from other elements in a fermented solution may be achieved in the following two ways: Congelation Distillation

CONGELATION
The freezing points of water and alcohol are different. Congelation makes use of this fact to separate them in countries where colder climates or seasons such as winter exist. Congelation is an inexpensive thought not very efficient means of separating alcohol from water. In parts North America like New England, USA and in Canada, fermented apple juice or cider is left in barrels out in the open during winter. The water freezes over but the alcohol remains liquid (ethaol only freezes at -113 C). The bung of the barrel is opened, a hot poker punched through the ice and the concentrated liquid alcohol beverage is then poured out. The strong, raw alcoholic drink called Applejack proved to be very potent and earned itself quite a reputation and a string of unflattering nicknames like lockjaw. A little Applejack is still produced but in non-commercial concerns and in the more rural areas of North America.

DISTILLATION
Where congelation works on the principle that different liquids have varying freezing points, distillation works by using the differences in the boiling points of these substances. When a liquid is heated and boiled, the more volatile (heat sensitive) elements vaporize first. These vapours can be collected and re-converted (condensed) into concentrated and purified form by cooling the vapours. This process allows us to separate and concentrate the different elements in any solution. The main element found in any fermented alcoholic solution is water. By considering the boiling points of water and alcohol, we are able to separate the alcohol from water. Water boils and vaporizes at 100C while alcohol, ethanol in this particular instance, boils and vaporizes at 78,3C. The difference in the boiling points of these two substances makes it possible to separate them through the application of heat. Since methanol has a boiling temperature of 66C, distillation allows methanol to be from ethanol removed. Distillation of alcohol is basically the separation of ethyl alcohol(drinkable alcohol) from the base liquid of wine or cereal wash. In the distillation of alcohol, heat is used to separate the alcohol from the rest of a fermented solution by vapourising it. The hot alcoholic vapours are then cooled to obtain concentrated and purified alcohol. The equipment used in the distillation process are called stills. There are 2 main types of stills:
Pot stills Patent stills

16

All stills work in almost the same manner. The wash, which is the fermented alcoholic solution meant for distillation, is heated. The temperature of the wash is always being monitored and adjusted so as to keep it below that of the boiling point of water but above 78,3C The volatile alcoholic vapours rise and concentrate near a funnel-like structure which leads to a cooling system that condenses the vapours back into a liquid. This pure liquid alcohol is then collected.

There are some distinct differences between pot and patent still distillates. These may be summed up by the following:

Taste and purity

Pot still are less efficient at removing impurities called congeners and this results in the production of a more flagrant but fiery, harsher tasting spirit. There is therefore a need for the spirit to be aged so as to mellow the spirit. Patent still distilled spirit are highly rectified,that is free from impurities. They may be bottled straight off the still without any ageing. Patent still spirit, however, typically have less taste and character.

The need for ageing

Pot still spirit are quite harsh tasting and must be aged to soften out the row, rough and often fiery taste of the spirit. The legally Required minimum length of ageing in most countries is 2 years, in wooden barrels. The best wood for such barrels is oak, because it is porous. These oak barrels are relatively expencive depending on the type of oak used. Such barrels are handmade and are usually charred (toasted) on the inside. By evaporating through the wood and the staves of the barrels, the spirit absorb the flavour and colours of the toasted oak, thus giving them even greater taste or character.
Costs and saving

17

Pot stills are less cost efficient than patent stills. They cost more to run and must be cleaned out after each distillation. Patent stills are more cost efficient: water is recycled, a minimum amount of heat energy is lost and savings are made through economics of large-scale production. In addition, there is no need for expensive barrels and storage costs for extended ageing in wood. (An oak barrel made in French oak can cost between US $800 and $1,000.)

Patent Still

ALCOHOLIC STRENGHT OF PRINCIPAL DRINKS

Beer Wine (red/white/ros/sparkling) Fortified wines Vermouth Brandy Whisky, gin, rum, vodka, tequila, grappa Liqueurs (varies from very low to very high) 4 to 11% 7 to 14% 18 to 21% 16 to 20 % 40% 40 to 45% 11% to 45%

Alcoholic beverages can be divided into the following 3 categories based on their methods of production: 1 Fermented Beverages 2 .Fermented and Distilled Beverages 3. Compounded Beverages

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CLASSIFICATION OF ALCOHOLIC BEVERAGES

Alcoholic beverages can be divided into the following 3 categories based on their methods of production

Fermented
e.gBeer Wine Cider

Distilled
e.g Whisky Brandy Calvados e.g

Compounded
Liqueurs Akavit Gin

The amount of alcohol contained in a bottle is expressed in 3 different ways: British proofs or Sykes or Sikes Gay Lussac (GL) equivalent to percentage American Proof

COMPARATIVE SCALES FOR ALCOHOLIC STRENGHTS

SIKES GAY-LUSSAC AMERICAN PROOF

17,5 10 20

35 20 40

52,5 30 60

70 40 80

87,5 50 100

105 60 120

122,5 70 140

140 80 160

157,5 90 180

175 100 200

Water

Table Fortified Wines Wines

Normal Spirits

Absolute Alcohol

DISPELLING MYTHS ABOUT ALCOHOL

Alcohol is not a stimulant. It does not have nutritional value. It is not possible to prevent symptoms of hangover e.g eating fats or taking massive doses of vitamins before heavy drinking. Drinking large quantities of black coffee or taking a cold shower cannot counteract the effects of alcohol. Straight whiskey will not affect a person more rapidly than a whiskey and soda. It is not a sign of maturity to be able to hold your liquor

19

ALCOHOL IN THE BODY

Alcohol takes as little time as three minutes after it has swallowed to reach the brain. The exact amount of time varies among individuals. an alcoholic beverage is consumed, a small portion of the pure alcohol in it is absorbed directly and immediately into the bloodstream. The alcohol-laden blood is pumped through the body by the heart where it eventually transports the alcohol to the liver which oxidises and breaks down the alcohol 90 to 98% of all alcohol ingested will be oxidized by the liver into water and carbon dioxide. The rest of the 2 to 8% of alcohol is excreted through our breath, urine, saliva, tears, perspiration and in the milk of pregnant women. The liver of a male is capable of breaking down the equivalent of one standard drink per hour or 80 grams of pure alcohol in 24 hours, while the liver of a female is only half as efficient

TOLERANCE TO ALCOHOL
One persons ability to consume more alcohol than another is dependant on the following: Food and digestive fractors Speed of consumption Gender Types of drinks Physical attributes Weight Level of Fitness Physiological state Tolerance Use of medication

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WOMEN GET DRUNK FASTER THEN MAN Recent research suggests that drink for drink women gets drunk faster than man. Its believed that this is because women have fewer enzymes in the liver and gut wall that break down alcohol before it enter the bloodstream. It was also found that women alcoholics do more harm to their bodies than men. Liver disease, brain damage and mental defects like memory loss and reduced ability to solve problems start earlier for them. As if such news are not depressing enough, it is also found that women are more likely to suffer from anxiety, depression and other additive disorders.

WHAT IS A HANGOVER?
The hangover is a symptom that results from having consumed too much alcoholic beverages. These symptoms are caused by the combined effects of the congeners and the products of the breakdown of alcohol: This causes the body to suffer the following conditions: dehydration low blood sugar irritation of the stomac lining a degree of poisoning The dehydration is caused by diuretic action of the alcohol. At the same time, the bodys natural anti-diuretic hormones are suppressed. This causes the body to lose more water that it otherwise would. Besides making the person feel thirsty, dehydration also causes headaches. Combined with the effects of the toxin-like congeners, the effects are very acute and intense headaches occur. The person also becomes very sensitive to light and prefers the dark. Alcohol causes the body to produce insulin which burns up the blood sugar. This results in low blood sugar which shows up as drowsiness, faintness and hunger which manifest itself as shivering.
SYMPTOMS OF A HANGOVER

nausea and vomiting hunger and stomach pains faintness and drowsiness intense headaches and photophobia (great sensitivity to light) 21

IS THERE A CURE FOR HANGOVERS?

No, there is no cure since the hangover is not a problem in itself but merely a series of symptoms as a result of having consumed too much alcohol. However, we can ease the uncomfortable and painful symptoms associated with a hangover. The following actions can ease and give comfort. drink lots of water consume glucose dissolved in the water take small doses of vitamin B and C use mild analgesics like paracetamol Rehydrating the body cells and organs allows the natural healing process to occur while glucose helps the body absorb the water faster as well as replenish the blood sugar. Vitamin B and C generally helps the liver and the bodys nervous system cope with the symptoms while pain killers (analgesics) such as paracetamol (sold commercially as Panadol) help deal with the general pain and headaches. One of the best things to do if a person has had too much alcohol is to drink lots of water with some glucose and vitamin B and C before retiring to bed to rest. Orange juice is a handy and easily available mixture of water, glucose and vitamin C Taking paracetamol is not recommended unless necessary or until the symptoms manifest themselves and aspirin are not recommended as they are acidic in nature and may only irritate the stomach further.

ALCOHOL AND YOU

Does alcohol affect driving? Yes it does. Alcohol acts directly on the brain. So even a little can alter our behavior and reactions. Alcohol affects JudgementInhibitionscontrol Reactionsinstance we wont be able to make the best decisions. we will feel great, in charge, capable when actually we re losing

how quickly we can react, brake, avoid a car, pedestrian or obstacle, for

Muscle co-ordination- change clutch, brake, steer, will we be able to do these smoothly? BalancePerceptionwell be unsteady well have trouble differentiating colours, being able to see clearly again after glare, and estimating distances. We may not see cars or pedestrians approaching from side streets.

22

We need every one of these body functions-sight, judgement, muscle co-ordination, balance, fast reactions, when we drive.
Legal Limits We can tell how much the brain is affected by measuring the amount of alcohol in the blood Most countries have a legal limit for blood alcohol concentration, if we are found driving with a higher amount of alcohol in our blood than the legal limit we may face legal action. The limit and the application of the low differs in different countries.

B.A.C 0.05% 0.05% 0.05% 0.05% 0.05% 0.08% =Zero= =Zero= 0.05% 0.02% 0.05% 0.05% 0.05% 0.05% 0.05% 0.03% 0.05% 0.05% 0.015% 0.04%

Country Argentina Australia Austria Belgium Bulgaria [5] Canada[3](except 0.04% in Manitoba) Croatia Czech Republic Denmark Estonia Finland [6] France Germany Greece Iceland [7] India Israel Italy Japan Lithuania

B.A.C 0.05% 0.08% 0.08% 0.08% 0.05% 0.08% 0.02% 0.02% 0.05% 0.08% 0.05% =Zero= 0.02% =Zero= 0.05% 0.08% 0.05% 0.025% 0.02% 0.05% 0.05% 0.08% 0.08%

Country Luxembourg Malaysia Malta Mexico the Netherlands New Zealand Norway Poland Portugal Republic of Ireland Republic of Macedonia Romania Russia Saudi Arabia Serbia Singapore [4] Slovenia Spain Sweden Turkey Switzerland United Kingdom [5] United

States

[8]

For further information on U.S. laws, see Alcohol laws of the United States by state.

As a rough guide, in order not to exceed legal limit, you should not take more than two drinks in an hour. You should wait at least an hour after your last drink before driving. A drink is taken as a 330 ml can of beer, a 120 ml glass of wine or a 30 ml measure of spirit (brandy,whisky, vodka, rum or gin)

23

ALCOHOL AND THE LAW

Alcohol is a drug and its uncontrolled use can lead to abuse.- Laws exist, world-wide to control its use and Europe is not exception. The liquor licensing Regulations specifies the conditions under which alcoholic beverages may be sold for consumption. However, these laws serve only a means of regulating the sale of alcohol to the general public and cannot prevent alcohol abuse by anyone who chooses to do so. Stoned, plastered, are just some of the many colourful terms used locally to describe someone who has had too much to drink and is drunk. But what exactly do we mean when we say some one is drunk? Very often, our judgement in such cases is based in observations of the person in question and is subjective at best. The law, however, cannot base its judgement on mere observations but has to be very specific about how it defines intoxication. In Singapore the Road Traffic Act sets out the following rules and penalties with regards to person found driving while under the influence of alcohol. o The law measures alcoholic intoxication and expresses it as a concentration in milligrams (of alcohol) per 100 millilitre of blood. A person who has more than 80 milligrams of alcohol per 100 millilitre of blood is considered intoxicated, that is legally drunk. o Police are authorized to carry out compulsory breath alcohol tests under certain prescribed circumstances. o First time offenders found driving under the influence of intoxicated, are liable. alcohol, that is legally

To be fined between $1,000 to $ 5,000 or imprisonment of not more than 6 months; For immediate suspension of the drivers licence pending a trial.

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ALCOHOLS EFFECT ON BEHAVIOUR AND DRIVING ABILITY

No. of beers or one liquor (30ml) 1 Blood alcohol concentration Effects on feeling and behavior Effect on driving ability

20

Absence of observable effects. Mild alteration of feelings, slight intensification of moods Feeling of relaxation. Mild sedation. Exaggerated emotions and behavior. Slight impairment of motor skills. Increased reaction time

2-3

50

Mild changes. Most drivers seem a bit moody. Bad driving habit, slightly pronounced Drivers take too long to decide and act. Motor skills (such as braking) impaired. Reaction time increased

5- 6

100

Difficulty performing gross motor skills. Uncoordinated behaviour impairment of mental abilities, judgement and memory

7-8

160

Motor impairment of physical and mental functions. Irresponsible behavior. Euphoria. Some difficulty standing, walking and talking At this point, most people have passed out

Judgement seriously affected. Physical and mental coordination impaired. Physical difficulty in driving a vehicle. Distortion of perception and judgement. Driving erratic. Driver in a daze. Driver probably has passed out

15-20

400

Note: Blood alcohol concentration is measured as milligrams of alcohol per 100 millilitres of blood. Large people, who have greater blood supplies, can drink more than small people and yet have the same blood alcohol level.

25

Exercise
1 Express 1,1 30 degree British overproof in Gay Lussac

.. 1,2 70 degree British proofs in Gay Lussac

... 1,3 80 degree American prof in Gay Lussac and Sykes

.. 1,4 40 degree Gay Lussac in British proof and American proof

..

2 A Brandy Alexander cocktail consists of 1/3 Brandy, 1/3 crme de cacao and 1/3 fresh cream. Calculate the alcoholic strength of this cocktail.

3 If the above cocktail is served with two cubes of ice. What is the strength of this cocktail at the point of service and what is the strength one hour later. If the drink was left untouched. (One ice cube is equivalent to 24 ml of water).

4. Calculate the alcoholic strength of your hotels special cocktail.

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COCKTAILS

HISTORY OF COCKTAIL CLASSIFICATION OF COCKTAILS COCKTAIL RECIPE COCKTAIL TASTING COCKTAIL PREPARATION INTERNATIONAL COCKTAILS / MIXED DRINKS

LEARNING OBJECTIVES

At the end of this unit, participants should be able to:

a) differentiate the 2 types of cocktail measurements used in bartendering.

b) differentiate cocktails by sight, smell and taste c) recommend cocktails according to customers preferences
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Cocktails are all mixed drinks that consist of two or more ingredients. The fixed maximum limit set by the I.B.A (International Bartenders Association) during the 2007 congress in Taiwan is of 7 ingredients, including drops and corrections. Going over this limit would risk creating too much confusion of tastes and aromas. The goal to be reached in creating a cocktail is to get a new taste by mixing any ingredients that each have well defined characteristics of taste and color. A fitting example is that of the painter having a palette of base colors who succeeds through the mixing of some of them, to get new colors that go from the lightest tones to those more accented. But as a painter would never mix black with white, there also exists for the Barman some mixing rules to respect, some distillates that would never mix harmonically with others. And, as the painter, who with only three base colors, succeeds in creating works of art with an infinity of different tones, the Barman too, with the variety of liqueurs present in todays market, can create an infinity of different combinations. To make order in this kaleidoscopic world of drink, it has been tried for a long time to divide drinks into categories according to the various constant characteristics of each type of drink. But, as with many things, drinks too follow a fashion that is dictated by the evo lution of the taste. Some of these categories of drinks have disappeared, others have suddenly returned into fashion and others inexorably withstood all the fashions that even after 200 years still belong to the Best Sellers. These Best Sellers that were born in the United States between the end of the Eight hundred and the beginning of the Nine hundred are used as a base in the creation of other types of Cocktails that are so popular today in many bars across the world. However, it is right and a must to remember and suggest them in their original form due to their indisputable success of having made history in the art of mixing. During the 2004 conference in Las Vegas, I.B.A has encoded the most popular 80 recipes of cocktails, and established that according to their specific characteristics, cocktails must be divided in:

COCKTAILS SHORT DRINKS LONG DRINKS

PRE DINNERS - AFTER DINNERS

ALCOHOLIC - NON ALCOHOLIC

SHORT DRINKS
With this term we intend to distinguish cocktails that are either aperitif (pre dinners) or digestive (after dinners), that have a maximum alcohol content of 7 cls in volume. The average is of 5 cls, which is reached only after mixing the ingredients, and includes therefore a certain quantity of water (around 10%) which is the result of melting ice.
PRE DINNERS

The PRE DINNER cocktail has clear aperitif characteristic, which prepares the stomach to receive food. To reach this goal, the correct choice of the ingredients must be used. This is where the expertise of an experienced Barman will come into play; where, when faced with a request of a vague cocktail, he will have to decide in little time which recipe to propose or what 28

kind of ingredients to use in the event that he wants to create a new recipe. The following rules are essential in order to satisfy the clients expectation without the slightest hesitation: REQUEST FACTORS
AGE & SEX TIME OF DAY SEASON

DRINK FACTORS
DRY MEDIUM LIGHT, MEDIUM FULL ALCOHOL

INGREDIENT FACTORS
FAVOURITE BASIC INGREDIENTS OR BRANDS

These elements, together with the bartenders experience, will enable him to make a quick and well appreciated suggestion. A Pre Dinner cocktail must have a dry or medium taste, definitely not a sweet one, therefore it is not recommended to use whipped cream or the unmeasured quantities of sweet liqueurs and syrups, which in this kind of drink is not fundamental. We can now choose the ingredients with which to begin to create, keeping in mind the objective we want to reach- to stimulate the appetite. 1) BASE
GIN - VODKA - RUM - COGNAC- WHISKY 2) AROMA DRY VERMOUTH, SWEET VERMOUTH B CAMPARI- APEROL- SHERRY- PORT WINE OTHER KIND OF AROMATIC WINES 3) HARMONIZER AND COLORING SWEET LIQUEURS, FRUIT VODKAS, BITTERS, VARIOUS SYRUPS

THE BASE
GIN: Among all the distillates used in the preparation of aperitifs, Gin is the most

classic. The organoleptic characteristics of gin given by the ingredients of which it is composed (botanicals such as juniper berries, angelica and coriander) already have strong aperitif characteristics. Gin blends magnificently with fortified wines such as Vermouth, whether white, red or dry, with sour liqueurs such as Bitter, Aperol, as well as with sweet liqueurs and syrups but only if used in limited quantities so as to not mask its delicate aroma. Surely it refuses to be combined with other distillates such as Vodka, Whiskey, Rum and Tequila.
VODKA: Vodka, being almost tasteless and completely colorless, is mixable with any

other product (although with caution in regards to some distillates). It is used to give body and strength to mixtures, without prevailing or altering the taste of the other ingredients. Clearly for Vodka we intend neutral Vodka and not the spicy or fruity kind- these can be classified as liqueurs and not distillates.
RUM: This distillate has a big personality. Its presence always prevails in a recipe.

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The light type can very well be used for the preparation of aperitifs. The ideal pairing of the dark type is with fresh fruit of any kind resulting in drinks such as Long Drinks, Fruit Punches etc. Along with Cognac, this distillate is regarded as a "noble" distillate because of its origin and long aging process. Whisky has a well marked personality that hardly pairs with other products. Some exceptions are the classic Manhattan (Vermouth and Angostura), Sour (Lemon and sugar) and few others. Never mixable is the Malt Whiskey.
WHISKEY: COGNAC: As with Whiskey, this distillate is more proper for the single tasting. The

only exceptions allowed are for young products (Three Stars, V.O) that mix well with whipped cream, various Cream Liqueurs such as Cream de Menthe, Cream of Cocoa, Banana etc. For all the other mixtures it is preferable to use the Brandy.
TEQUILA: Like with the Cachaca, it represents the "new" in the world of the Spirit, at

least for us here in Europe due to the fact that this product was first imported here some 10 years ago. It is a distillate with a strong personality therefore not easy to mix. It does mix well with lemon juice, orange juice, pineapple juice, and grapefruit juice as well as with some sweet liqueurs. Surely to avoid is combining Tequila with Bitters, Pernod, Port and Vermouth. It is also ideal for the creation of new, fancy recipes. Other products like citrus fruit juices, sparkling wines, soda splashes, can be used as ingredients for creating aperitifs. Of great importance is the final touch of a "twist" of lemon or orange from which the essential oil of the peel is extracted and then mixed into the drink, enriching it, giving it a particular aroma.

AFTER DINNERS
This type of cocktail must be served as it says its title suggests: after dinner. Its job is to facilitate the digestion. The use of bitter substances, anisettes, creams of mint mixed with distillates is ideal. Belonging to this category of after dinners are drinks based with whipped cream, very sweet and creamy. Even if they belong to the after dinner drinks, it is preferable to serve them much after the evening meal. In fact the sweet substances that come in to contact with the rest of the foods may cause too much disturbance to the stomach creating a disagreeable fermentations that can leave that annoying sense of swelling.

LONG DRINKS
Long and refreshing drinks, they can also consist of nonalcoholic mixtures. Their content varies from the 15 ccs (medium size) to the 20c, depending on its alcoholic content. Usually an alcoholic base of any distillate or liqueur that does not surpass 7cc in volume is used, and is lengthen with carbonated drinks, fruit juices, etc. Long Drinks can be served in any voluminous glass, but the type preferred by professionals is the Tumbler.

30

Many methods exist for the preparation of this type of drink, the simplest is directly in the glass such as for the High- Balls, Collins etc. If the base is particularly thick, the use of the shaker is needed. Just as in the preparation of Frozen Drinks or Coladas, and it is essential to use a blender (electric blender), which results in an emulsified and creamy mixture. The preparation of the Long Drinks provides a free outlet of the imagination for the Barman in the choice of ingredients, but above all in the preparation of the trimmings that enrich these fancy mixtures.

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THE TECHNIQUE OF TASTING COCKTAILS

Simply by looking we can judge:
The transparency or the opalescence . A clear drink is free of consistent particles that could make it opaque or cloudy . The color and reflections Effervescence is an effect due to the presence of carbon dioxide (of some effervescent ingredients).

The decoration and presentation of the cocktail Must be fresh, edible and in harmony with the type of drink. It makes the cocktail more attractive.

What it is appraised through smelling?

Intensity- Indicates a certain number of olfactive sensations of a greater or lesser intensity .

Persistence- Indicates different sensations that pass through the memory which leave a longer or shorter impression on the nasal cavity.

Quality - Represents the perfect combination of intensity and persistence.

Description - Based on the olfactory senses, a cocktail may be defined as:

Aromatic, Floral, Fruity, Earthy, Spiced

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Taste examination
Without a doubt, the taste testing is the most culminating moment in the appraisal of a cocktail or of any drink. Through taste testing we can evaluate the intensity, the persistence, the structure of the taste, the softness and the harmony of the drink. For a proper appraisal it is necessary to take a small sip of the product, allow it to flow around the sides and back of the tongue. Then let the drink pass along the centre of the tongue and up to the tip. The tongue is finally pressed against the palate, allowing the perception of the four fundamental tastes. Sweet and salty tastes usually detected on the tip of the tongue Sour tastes perceived on the upper sides of the tongue and causes abundant salivation. Salty tastesmostly perceived on the upper side of the tongue near the tip. Bitter tastes usually felt at the back of the tongue and have an intense persistence.

1 2 3 4

amaro e astringente acido salato dolce

1 2 3 4

2 3

Taste is as subjective as smell, but you should be able to get an idea of how soft or prickly the drink is, how sweet or bitter or how intense or bland it is. If you swallow the drink, you will also be able to tell if it has an aftertaste. Cocktails are often judged on their acidity as it is that which gives them most of their satisfaction. Ultimately however, the only thing you really need to know is Do you like it?

The senses: Sight

The visual feelings The appearance of the drink is of fundamental importance. It is the result of 3 contributing elements: .

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The senses: Olfaction

Training allows a "mnemonic file" to be created and gives the "experienced nose a hypersensitivity that makes it able to categorize some hundred different scents.

The olfactory and retro nasal sensations

The sense of smell is able to perceive the odours in two ways: By direct aspiration (nasal) or indirect (retro-nasal). The direct aspiration is attained by repeatedly sniffing for a complete individualization of the sensations. Retro-nasal perception instead occurs once the drink passes through the mouth and is exhaled so that the volatile substances strike the mucous by the retro-nasal way. Olfactory or nasal sensations those obtained through inhaling and through taste olfactive. Retro-nasal are determined by the expiration of a certain quantity of air present in mouth through the nose. With the sense of smell the followings general impressions are immediately discovered: INTENSITY: expresses the fragrant power of a dink.
AMPLENESS: expresses the presence of many perfumes independently from their intensity. FRANKNESS: represents a net and clean impression, without harsh or unpleasant notes emerging. FINENESS: expresses the qualitative delicacy of the impression.

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IBA Offical Cocktails

PRE-DINNER COCKTAIL AMERICANO BACARDI COCKTAIL DAIQUIRI BRONX KIR KIR ROYAL MANHATTAN MANHATTAN DRY MANHATTAN MEDIUM MARGARITA MARTINI ( DRY ) MARTINI ( PERFECT ) MARTINI ( SWEET ) MARTINI ( VODKA ) GIBSON NEGRONI OLD FASHIONED PARADISE ROB ROY ROSE WHISKEY SOUR AFTER-DINNER BRANDY ALEXANDER BLACK RUSSIAN WHITE RUSSIAN FRENCH CONNECTION GOD FATHER GOD MOTHER GOLDEN CADILLAC GOLDEN DREAM GRASSHOPPER PORTO FLIP RUSTY NAIL LONG DRINK STYLE BELLINI BLOODY MARY BRANDY EGG NOG BUCK'S FIZZ MIMOSA BANANA DAIQUIRI FROZEN DAIQUIRI BULL SHOT CHAMPAGNE COCKTAIL JOHN COLLINS GIN FIZZ HARVEY WALLBANGER HORSE'S NECK IRISH COFFEE PINA COLADA PLANTER'S PUNCH SCREWDRIVER SINGAPORE SLING TEQUILA SUNRISE

MOST POPULAR COCKTAILS

CAIPIRINHA MAI-TAI SEA-BREEZE COSMOPOLITAN MOJITO CUBA LIBRE JAPANESE SLIPPER ORGASM SEX ON THE BEACH KAMIKAZE B52 APPLE MARTINI L ISLAND ICED TEA SALTY DOG

35

Official IBA Drinks

AMERICANO Pre dinner (old fashioned glass)

3.0 cl Campari 3.0 cl Sweet Red Vermouth Mix the ingredients directly in old fashioned glass filled with ice cubes. Add Soda Water. Garnish with half orange slice and lemon peel.

BACARDI Pre dinner (cocktail glass)

4.5 cl Bacardi Rum White 2.0 cl Lemon or lime juice 0.5 cl Grenadine syrup Pour all ingredients into shaker with ice cubes, shake well, strain into chilled cocktail glass .

DAIQUIRI Pre dinner (cocktail glass)

4.5 cl White Rum 2.0 cl Fresh lemon or lime juice 0.5 cl Gomme syrup Pour all ingredients into shaker with ice cubes. Shake well. Strain in chilled cocktail glass.

FROZEN DAIQUIRI Pre dinner ( goblet )

4.5 cl White Rum 2.0 cl Lemon juice or Lime Juice 0.5 cl Gomme syrup One scoop of crushed ice Pour all ingredients into blender with crushed ice. Blend until slushy and smooth and pour into chilled goblet.

BANANA FROZEN DAIQUIRI Pre dinner (goblet)

4.5 cl White Rum 2.0 cl Fresh lemon or lime juice 0.5 cl of Gomme Syrup Fresh Banana Pour all ingredients, with half fresh banana, into blender with crushed ice, blend until slushy. Pour into chilled goblet.

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BRONX Pre dinner (cocktail or martini glass)

3.0 cl Gin 1.5 cl Sweet Red Vermouth 1.0 cl Dry Vermouth 1.5 cl Orange Juice Pour into shaker all ingredients with ice cubes, shake well. Strain in chilled cocktail or martini glass.

KIR Pre dinner (flute or wine glass)

9.0 cl Dry White Wine 1.0 cl Crme de Cassis Pour Crme de Cassis into flute glass, top up with white wine.

KIR Royale Pre dinner (flute glass)

9.0 cl Champagne 1.0 cl Crme de Cassis Pour Crme de Cassis into flute glass, top up with Champagne

MANHATTAN Pre dinner (martini or cocktail glass )

5.0 cl Rye or Canadian whiskey 2.0 cl Red Vermouth 1 Dash Angostura Bitter Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into chilled martini or cocktail glass. Garnish with maraschino cherry.

MANHATTAN DRY Pre dinner (martini or cocktail glass)

5.0 cl Rye or Canadian whiskey 2.0 cl Dry vermouth Dash of Angostura Bitters Pour all ingredients into mixing glass with ice cubes. Stir well. Strain in chilled martini or cocktail glass. Garnish with lemon twist .

MANHATTAN MEDIUM Pre dinner ( martini or cocktail glass )

( or Perfect ) 5.0 cl Rye or Canadian Whiskey 1.0 cl Red Vermouth 1.0 cl Dry Vermouth Pour all ingredients into mixing glass with ice cubes. Stir well. Strain in chilled martini or cocktail glass. Garnish with maraschino cherry and lemon twist.

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MARTINI ( PERFECT ) Pre dinner ( martini glass )

5.5 cl Gin 1.0 cl Dry Vermouth 1.0 cl Red Vermouth Pour all ingredients into mixing glass with ice cubes. Stir well. Strain in chilled martini glass. Garnish with lemon peel and, or, maraschino cherry.

MARTINI ( SWEET ) Pre dinner ( martini glass )

5.5 cl Gin 1.5 cl Red Vermouth Pour all ingredients into mixing glass with ice cubes. Stir well. Strain in chilled martini glass. If served "On the rocks ", pour ingredients and ice into old fashioned glass. Garnish with maraschino cherry.

MARTINI ( VODKA ) Pre dinner ( martini glass )

5.5 cl Vodka 1.5 cl Dry Vermouth Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into martini glass. Squeeze oil from lemon peel onto the drink. Optional garnish: green olive.

GIBSON Pre dinner (martini glass )

6.0 cl Gin 1.0 cl Dry Vermouth Pour gin and vermouth into mixing glass with ice cubes. Stir well and strain into a chilled martini glass. Garnish with silverskin onion.

NEGRONI Pre dinner ( old fashioned glass )

3.0 cl Gin 3.0 cl Campari 3.0 cl Sweet Red Vermouth Pour all ingredients directly into old fashioned glass filled with ice. Stir gently. Garnish with half orange slice and stirer. Optional : Splash of Soda Water.

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OLD FASHIONED Pre dinner ( old fashioned glass )

4.0 cl.Bourbon , Scotch or Rye whiskey 1 sugar cube 2 Dashes Angostura Bitter 1 Splash Soda Water Place suger cube in old fashioned glass and saturate with bitter, as a dash of soda water. Muddle until dissolve. Fill the glass with ice cubes and add whisky. Garnish with orange slice, lemon twist and two maraschino cherries

PARADISE Pre dinner (cocktail glass) 3.5 cl Gin 2.0 cl Apricot Brandy 1.5 cl Orange juice Pour all ingredients into cocktail shaker filled with ice. Shake briskly for few seconds. Strain into chilled cocktail glass.

ROB ROY Pre dinner ( cocktail glass )

4.5 cl Scotch Whisky 2.5 cl Red Vermouth 1 Dash Angostura Bitter Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into chilled cocktail glass. Garnish with maraschino cherry .

ROSE Pre dinner ( cocktail glass )

4.5 cl Dry Vermouth 1.5 cl Kirsch 1.0 cl Cherry Brandy Pour all ingredients into mixing glass with filled ice. Stir well. Strain into chilled cocktail glass. Garnish with maraschino cherry.

WHISKEY SOUR Pre dinner (old fashioned or cobbler glass) 4.5 cl Bourbon whiskey 3.0 cl Fresh lemon juice 1.5 cl Gomme syrup 1 Dash white egg Pour all ingredients into cocktail shaker filled with ice. Shake well. Strain in old fashioned or cobbler glass. If served "On the rocks", strain ingredients into old fashioned glass filled with ice. Garnish with half orange slice and maraschino cherry.

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BRANDY ALEXANDER After dinner (cocktail glass)

2.0 cl Cognac 2.0 cl Crme de Cacao (brown) 2.0 cl Fresh cream Pour all ingredients into shaker with ice cubes, shake well, strain into chilled cocktail glass . Sprinkle with fresh ground nutmeg.

BLACK RUSSIAN After dinner (old fashioned glass) 5.0 cl Vodka 2.0 cl Coffee liqueur Pour the ingredients into the old fashioned glass filled with ice cubes. Stir gently.

WHITE RUSSIAN After dinner ( old fashioned glass) 5.0 cl Vodka 2.0 cl Coffee liqueur 3.0 cl Fresh cream Pour coffee liqueur and vodka directly into old fashioned glass filled with ice. Float fresh cream on the top and stir in slowly..

FRENCH CONNECTION After dinner ( old fashioned ) 3.5 cl Cognac 3.5 cl Amaretto liqueur Pour all ingredients directly into old fashioned with ice cubes. Stir gently.

GOD FATHER After dinner ( old fashioned glass ) 3.5 cl Scotch 3.5 cl Amaretto Pour all ingredients directly into old fashioned glass filled with ice cubes

GOD MOTHER After dinner ( old fashioned glass ) 3.5 cl Vodka 3.5 cl Amaretto Pour all ingredients directly in old fashioned glass filled with ice cubes .

40

GOLDEN CADILLAC After dinner (cocktail glass) 2.0 cl Liquore Galliano 2.0 cl Crme de cacao (white) 2.0 cl Fresh cream Pour all ingredients into shaker filled with ice. Shake briskly for few seconds. Strain into chilled cocktail glass.

GOLDEN DREAM After dinner (cocktail glass) 2.0 cl Liquore Galliano 2.0 cl Cointreau 2.0 cl Fresh orange juice 1.0 cl Fresh cream Pour all ingredients into shaker filled with ice. Shake briskly for few seconds. Strain into chilled cocktail glass.

GRASSHOPPER After dinner (cocktail glass) 2.0 cl Crme de menthe (green) 2.0 cl Crme de cacao (white) 2.0 cl Fresh cream Pour all ingredients into shaker filled with ice. Shake briskly for few seconds. Strain into chilled cocktail glass.

PORTO FLIP After dinner (cocktail glass) 1.5 cl Brandy 4.5 cl Red Port 1.0 cl Yolk egg Pour all ingredients into cocktail shaker filled with ice. Shake well. Strain into cocktail glass. Sprinkle with fresh ground nutmeg.

RUSTY NAIL After dinner ( old fashioned glass) 4.5 cl Scotch whisky 2.5 cl Drambuie Pour all ingredients directly into old fashioned glass filled with ice. Stir gently. Garnish with lemon twist.

41

BELLINI Long drink ( flute ) 10.0 cl Dry Sparkling Wine (white) 5.0 cl Fresh Peach puree Pour peach puree into chilled flute, add gently chilled sparkling wine (white). Stir gently. Garnish with slice of peach.

BLOODY MARY Long drink (highball) 4.5 cl Vodka 9.0 cl Tomato sauce 1.5 cl Lemon juice Add dashes of Worchestershire Sauce, Tabasco , salt and pepper into highball glass, then pour all ingredients into highball with ice cubes. Stir gently. Garnish with Celery Salt and lemon wedge (optional).

BRANDY EGG NOGG Long Drink (highball) 4.0 cl Brandy 5.0 cl Milk 1.0 cl Gomme syrup 1 yolk egg Pour all ingredients into shaker with ice cubes, shake well. Strain into a highball with ice cubes. Sprinkle with fresh ground nutmeg.

BUCK'S FIZZ Long drink (flute) 10.0 cl Orange juice 5.0 cl Champagne or Dry Sparkling Wine Pour orange juice into flte and gently pour Champagne or Dry Sparkling Wine. Stir gently. Garnish with orange twist (optional)

MIMOSA Long drink (flute) 7.5 cl Orange juice 7.5 cl Champagne Pour orange juice into flte and gently pour sparkling wine. Stir gently. Garnish with orange twist

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BULL SHOT Long Drink (highball) 3.0 cl Vodka 6.0 cl Cold beef bouillon 1.0 cl Fresh lemon juice Pour all ingredients directly into highball with ice cubes, add several dashes of Worchestershire Sauce, Tabasco, Salt and Pepper. Stir the ingredients. Garnish with Celery Salt. (Note: May be served hot in cold weather).

CHAMPAGNE COCKTAIL Long drink (flte) 9.0 cl Chilled Champagne or Sparkling wine 1.0 cl Brandy Add two dashes Angostura Bitter into flute, and one half sugar cube. Pour gently chilled champagne. Garnish with orange slice and maraschino cherry

JOHN COLLINS Long drink ( highball ) 4.5 cl Gin 3.0 cl Fresh lemon juice 1.5 cl Gomme syrup 6.0 cl Soda water Pour all ingredients directly into highball filled with ice. Stir gently. Garnish with lemon slice and maraschino cherry. Add dash of Angostura bitter. (Note: Use 'Old Tom' Gin for Tom Collins).

GIN FIZZ Long drink ( highball ) 4.5 cl Gin 3.0 cl Fresh lemon juice 1.0 cl Gomme syrup 8.0 cl Soda Water Shake all ingredients with ice cubes, except soda water. Pour into highball glass. Top with Soda water.

HARVEY WALLBANGER Long drink (highball) 4.5 cl Vodka 1.5 cl Liquore Galliano (float on the top) 9.0 cl Fresh orange juice Pour vodka and orange juice directly into highball, filled with ice cubes, stir gently, add (float) Liquore Galliano on the top . Garnish with orange slice and maraschino cherry.

43

HORSE'S NECK Long drink ( highball glass) 4.0 cl Brandy 11.0 cl Ginger Ale Dash of Angostura bitter (optional) Pour brandy and ginger ale directly into highball glass with ice cubes. Stir gently. Garnish with rind of one lemon spiral. If required, add dashes of Angostura Bitter.

IRISH COFFEE Long drink ( Irish coffee- glass ) 4.0 cl Irish Whiskey 8.0 cl Hot coffee 3.0 cl Fresh cream 1 tea spoon of brown sugar Pour into the glass (for hot drink) hot coffee, Irish whiskey, and add a teaspoon of sugar. Warm the mixture over a burner. Do not boil the mixture. Float Cream on top. Suggested to use a coffee spoon, place near the surface of glass and pour the cream gently over to enable it to float.

PINA COLADA Long drink ( tumbler or fashion glass ) 3.0 cl White Rum 3.0 cl Coconut cream 9.0 cl Pineapple juice Pour all ingredients into blender or shaker with crushed ice. Blend or shake until smooth. Pour into chilled glass. Garnish with pineapple wedge and maraschino cherry and straw.

PLANTERS PUNCH Long drink ( highball ) 6.0cl Dark Rum 3.0 cl Fresh lemon juice 1.0 cl Grenadine syrup Soda water. Pour all ingredients into shaker filled with ice. Shake well. Pour into highball with ice. Top up with Soda water. Stir gently and add a dash of Angostura bitters. Garnish with lemon and orange slices.

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SCREWDRIVER Long drink ( highball ) 5.0 cl Vodka 10.0 cl Orange Juice Pour all ingredients directly into highball glass filled with ice. Stir gently. Garnish with orange slice.

SINGAPORE SLING Long drink ( highball ) 4.0 cl Gin 2.0 cl Cherry Brandy 0.5 cl Cointreau 0.5 cl DOM Benedictine 1.0 cl Grenadine 8.0 cl Pineapple juice 3.0 cl Fresh lemon juice 1 dash Angostura Bitters Pour all ingredients into cocktail shaker filled with ice cubes. Shake well. Strain into highball glass. Garnish with pineapple and maraschino cherry.

TEQUILA SUNRISE Long drink ( highball ) 4.5 cl Tequila 9.0 cl Orange juice 1.5 cl Grenadine syrup Pour tequila and orange juice directly into highball with ice cubes. Add a splash of Grenadine syrup to create chromatic effect (sunrise), do not stir. Garnish with orange slice and cherry, straw and stirrer. CAIPIRINHA ( old fashioned glass ) 5.0 cl.Cachaca 1/2 Fresh Lime cut into 4 wedges 2 teaspoons sugar Place lime and sugar into old fashioned glass & muddle. Filled glass with ice and add Cachaca. (Note: Caipiroska - instead of Cachaca use Vodka) COSMOPOLITAN ( Large cocktail glass ) 4.0 cl. Vodka Citron 1.5 cl. Cointreau 1.5 cl. Fresh Lime juice 3.0 cl. Cranberry juice Add all ingredients into cocktail shaker filled with ice. Shake well and strain into large cocktail glass. Garnish with lime slice. JAPANESE SLIPPER (cocktail glass ) 3.0 cl. Midori 3.0 cl. Cointreau 3.0 cl. Lemon juice Add all ingredients into cocktail shaker filled with ice. Shake well and strain into cocktail glass. . Garnish with a slice of honeydew melon.

45

KAMIKAZE (cocktail glass ) 3.0 cl. Vodka 3.0 cl. Cointreau 3.0 cl. Lemon juice Add all ingredients into cocktail glass shaker filled with ice. Shake well and strain into cocktail glass. . Garnish with a lime wedge and stirrer. LONG ISLAND ICED TEA (highball glass ) 1.5 cl Vodka 1.5 cl Tequila 1.5 cl White Rum 1.5 cl Cointreau 1.5 cl Gin 2.5 cl Lemon juice 3.0 cl Gomme Syrup Dash of Cola Add all ingredients into highball glass filled with ice. Stir gently. Garnish with lemon spiral. Serve with straw. MAI-TAI (highball glass ) 3.0 cl White Rum 3.0 cl Dark Rum 1.5 cl Orange Curacao 1.5 cl Orgeat syrup (almond) 0.5 cl Rock Candy syrup 1.0 cl Fresh Lime juice Add all ingredients except dark rum into cocktail shaker filled with ice. Shake well and strain into highball galss. Float dark rum, garnish with pineapple spear and lime peel. Serve with straw. MOJITO (highball glass ) 4.0 cl White Rum 3.0 cl Fresh lime juice 3 sprigs of Mint 2 teaspoons Sugar Soda Water Muddle mint sprigs with sugar and lime juice. Add rum and top with soda water. Garnish with sprig of mint leaves. Serve with straw. ORGASM (old fashioned glass ) 3.0 cl Cointreau 3.0 cl Bailey's Irish Cream 2.0 cl Grand Marnier Build all ingredients over ice in a old fashioned glass or shot glass. Garnish with cherry. B52 (shooter glass ) 2.0 cl Kahlua 2.0 cl Bailey's Irish Cream 2.0 cl Grand Marnier Build all ingredients over ice into a shooter glass.Serve with stirrer.

46

SALTY DOG (highball glass ) 4.0 cl Vodka 10.0 cl Grapefruit juice Shake vodka and grapefruit juice in cocktail shaker. Strain into a salt rimmed highball glass filled with ice. SEA BREEZE (highball glass ) 4.0 cl Vodka 12.0 cl Cranberry juice 3.0 cl Grapefruit juice Build all ingredients in a highball glass filled with ice. Garnish with lime wedge.. CUBA LIBRE (highball glass ) 5.0 cl White Rum 10.0 cl Cola Build all ingredients in a highball glass filled with ice. Garnish with lime wedge. SEX ON THE BEACH (highball glass ) 4.0 cl Vodka 2.0 cl Peach Schnapps 4.0 cl Orange jiuce 4.0 cl Cranberry juice Pour all ingredients into shaker. Shake and pour into a highball glass filled with ice. Garnish with orange slice. APPLE MARTINI ( cocktail glass ) 4.0 cl Vodka 1.5 cl Cointreau Pour all ingredients into mixing glass with ice cubes.Stir well. Strain in chilled cocktail glass. Garnish with a slice of apple.

47

THE ART OF MIXING

METHODS OF MIXING GARNISH BAR TERMINOLOGY STANDARDS BAR MEASURE BEVERAGE SERVICE AND GARNISH

LEARNING OBJECTIVES
a) At the end of this uinit, partecipants should be able to: b) Prepare cocktail and mixed drinks using the correct methods. c) Use the correct garnishes. d) Identify the standard bar measures in both fluid oz and metric. e) Use the correct service procedures for commonly ordered beverages

48

THE ART OF MIXING

METHODS OF MIXING Shake There are two basic types of cocktail shakers: the Boston and the Standard. Put the ingredients into the cocktail shaker, shake briskly for a few seconds and strain into the required glass. Stir Put ice into a mixing glass and pour in the necessary ingredients. Stir until cold and strain into the required glass. Blend Put the ingredients into an electric blender, add crushed ice and blend until the required consistency. Then pour or strain into the required glass. Build Pour the necessary ingredients directly into a suitable glass without any premixing. Add ice only if required by the recipe.

GARNISH
Twist A long zest twisted in the center and normally dropped into the drink. Zest A small thin piece of citrus peel with as little pith as possible. The essential oil is squizzed onto top of the drink. Spiral The complete peel of the fruit cut in a spiral fashion. Fruit and other garnishes Maraschino cherries, olives without stone, pearl onions, pineapple chunks, cucumbers, celery sticks, mint leaves, cloves and nutmeg.

BAR TERMINOLOGY
DRINK MAKING TERMS

Build Prepare the drink directly in the glass in which is served. A Highball is a tipycal drink made with this technique : fill a glass with ice, pour the liquor and add the mixer. Add garnish and stir before serving. Stir The stirring technique is used in all cocktails that are made from clear ingredients. It is necessary to stir enough to ensure that the drink is well mixed and chilled, but not too long in order to avoid to over dilute the drink. Roll - Rolling is pouring the drink back and forth between two shaker glasses. Fill a shaker glass with ice, build drink, then pour it into another shaker glass then pour it back into the original glass. Shake and pour - Fill a glass with ice, build the ingredients, then pour everything into a shaker tin and shake. Pour everything back into the original glass. Shake and Strain - Pour ingredients into a shaker tin filledtwo third with ice, shake and strain into the glass. Shake and Strain over ice: - Pour ingredients into a shaker tin filled two third with ice, shake and strain into a glass of ice.

49

Float - Gently pour on top of a drink. Layering - Spirits and or ingredients poured on top of one another to create layers. A a bar spoon is often used to break the fall so that it gently layers on top of the spirit below. The most popular spirit layer is a B-52. Blend; To mix up in an electric blender. Blending is an appropriate way of combining some ingredients with others, creating a smooth ready to serve mixture. Some recipes will call for ice to be placed in the blender, it's always recommended to use crushed ice. Rim - To add something to the rim of the glass. Salt and sugar are usually used to rim a glass but some recipes also work well with powdered sugar or cocoa. If you decide to experiment with rimming different cocktails be sure to choose an appropriate accent to the taste of the drink Chill -To chill a glass add crushed ice and let it stand to chill while you are making the drink. When ready, discard the ice, shaking out any water.. Muddle - To crush up ingredients with a muddler to release their flavors. On the rocks - A term with the general meaning of served with ice Straight up - A drink that is chiled, strained of ice and served into a chilled cocktail glass The term up is the same as straight up. Neat - A spirit drunk at room-temperature, straight from the bottle, without ice, water or mixers.

50

DENSITY CHART
Density/Weight All alcohols have different weights. Usually, the higher the alcohol content, the lighter it will be, but sometimes if other ingredients are mixed with it then the weight can change.
NAME
Cream 151 Rum Makers Mark Bourbon Hiram Walker Kirschwasser Dekuyper Kirschwasser Sauza Silver Tequila Jamesons Irish Whiskey Rain Vodka Sauza Gold Tequila Skyy Citrus Vodka Pernod Ouzo Southern Comfort Hiram Walker Ginger Brandy Tuaca

COLOR
White Light Amber Dark Amber Clear

FLAVOR
Milky Fire Bourbon Cherry

WEIGHT
Very Light Light 0.941 0.941

Clear Clear Amber Clear Gold Clear Clear Clear/Cloudy Dark Amber Light Amber

Cherry Tequila Irish Whiskey Vodka Tequila Lemon Vodka Anise/Licorice Licorice Peach Apricot Whiskey Ginger Brandy

0.941 0.945 0.948 0.9498 0.95 0.9555 0.985 0.984 0.99337 0.995

Amber

Vanilla Orange Caramel Brandy Sweet Herbal Cognac Sloe Berries Peppermint

1.0157

B&B Dekuyper Sloe Gin Hiram Walker Peppermint Schnapps Grand Marnier Malibu Hiram Walker Root Beer Schnapps Cointreau

Amber Dark Red Clear

1.0245 1.0261 1.027

Amber Clear Brown

Orange Cognac Coconut Rum Root Beer

1.03 1.03 1.037

Clear

Orange

1.0385

51

Dekuyper Apricot Brandy Dekuyper Triple Sec Chambord Lady Godiva White Chocolate Liqueur Baileys Irish Cream

Dark Orange

Apricot

1.0437

Clear Maroon White

Orange Black Raspberry White Chocolate

1.05 1.05 1.05

Tan

Creamy Spiced Irish Whiskey Honey Herb Whiskey Blackberry

1.05

Irish Mist Dekuyper Blackberry Brandy Campari Benedictine Dekuyper Blue Curacao Dekuyper Root Beer Schnapps Drambuie Amaretto Di Saronno Sambuca Frangelico Tia Maria Dekuyper Anisette Dekuyper Melon Liqueur Dekuyper Wildberry Dekuyper Green Menthe Dekuyper Bluesberry Dekuyper Grape Pucker Dekuyper Banana Marie Brizard Blue Curacao Dekuyper Coffee Liqueur Hiram Walker Crme de Noyaux Marie Brizard Coffee Liqueur Hiram Walker Crme de

Dark Amber Dark Purple

1.05 1.0552

Red Light Amber Blue Brown

Bitters Herbal Orange Root Beer

1.06 1.07 1.0704 1.0705

Light Amber Dark Amber Clear Clear Brown Clear Bright Green Clear Dark Green Clear Purple Yellow Blue

Heather Honey Scotch Almond Licorice Hazelnut Coffee Anise Honeydew Melon Berry Mint Blueberry Grape Banana Orange

1.08 1.08 1.08 1.08 1.09 1.0921 1.0924 1.0894 1.0885 1.0863 1.0864 1.0822 1.0999

Brown

Chocolate Coffee

1.189

Bright Red

Almond

1.148

Brown

Chocolate Coffee

1.142

Yellow

Banana

1.142

52

Banana Midori Kahlua Marie Brizard White Crme de Cacao Marie Brizard Dark Crme de Cacao Hiram Walker Crme de Cassis DeKuyper Razzmatazz Marie Brizard Anisette Hiram Walker Dark Crme de Cacao Dekuyper Buttershots Schnapps Dekuyper White Cocoa Marie Brizard Green Crme de Menthe Marie Brizard White Crme de Menthe Dekuyper Cassis Hiram Walker Butterscotch Schnapps Galliano Dekuyper Thrilla Vanilla Dekuyper Hot Damn Jgermeister Marie Brizard Parfait Amour Goldschlager Bright Green Brown Clear Honeydew Melon Chocolate Coffee Chocolate 1.15 1.152 1.1602

Brown

Chocolate

1.1602

Dark Red

Black Currant

1.179

Red Clear Brown

Raspberry Anise Chocolate

1.139 1.1371 1.136

Amber

Butterscotch

1.1225

Clear Dark Green

Chocolate Mint

1.1204 1.1204

Clear

Mint

1.1204

Dark Red Amber

Black Currant Butterscotch

1.1211 1.126

Golden Yellow Clear Red Black/Green Purple

Vanilla Licorice French Vanilla Cinnamon Herbal Bitter Vanilla Orange Almond

1.11 1.1193 1.1191 1.118 1.1163

Clear w/ Gold Flakes Red

Cinnamon

1.1111

Dekuyper Strawberry Liqueur Dekuyper Watermelon Pucker Dekuyper Peachtree

Strawberry

1.1005

Red

Watermelon

1.1051

Clear

Peach

1.1037

53

STANDARD BAR MEASURES

Terms
1 dash 1 splash 1 floater 1teaspoon 1 pony 1 shot 1 jigger 1 wine glass Baby, split of champagne pint Fresh Lime Fresh Lemon Cup Pint Fifth Quart gallon

Fluid oz.
1/6 teaspoonful oz 3/4 oz 1/6 oz 1 oz 1 oz 1 ozs 4 ozs 6 oz 6,8 ozs oz to oz 8 oz 16,9 ozs 25,4 ozs 33,8 ozs 59,2 ozs

Metric measurements
0,8 ml 7,5 ml 22,5 ml 4,9 ml 29,4 ml 44,1 ml 44,1 ml 117,4 ml 176,4 ml 200 ml 15 ml 15 22,5 ml 230 ml 500 ml 750 ml 1 litre 1,75 litres

Beverage Service and Garnish

Type of Drink
Carbonated beverages and Squashes Soft Drinks Coke, Tonic Water Squash Juices Orange, Pineapple Lemon, Lime (Premix) Lemon juice (Freshly squizzed)

Container
Highball glass Highball glass

Garnish
Ice cubes Lemon slice Ice cubes

Utensil
Strow Strow Strow

Remarks
Top up with plain water

Highball glass Highball glass Highball glass Highball glass

Ice cubes, slice of orange for orange j As above Slice of lemon, sugar if required

Strow Strow Underliner mixing rod Or teaspoon Underliner mixing rod Serve with celery, salt and tobacco on reqeuest 1 part juice to 5 parts water

Tomato Juice Beers Fortified wines Sherry/Port/Madeira Aperitifs Red Vermouth (plain) Sweet white Vermouths (plain) Dry Vermouth (plain) All Vermouth on the rocks All Vermouths with mixer Aniseed Aperitifs Pernod Richard

Lemon wedge, saltpepper, Worcester souce Pilsner glass Copita

Tio Pepe to be served chilled Slice of orange Slice of orange Lemon peel Lemon peel Lemon peel

Copita Copita Copita

Served chilled

Stirring rod

Highball glass

1 cube of sugar Ice cube

Stiring rod

1 part pastis to 5 parts plain water, percolated through ice cubes and sugar cube REMARKS

TYPE OF DRINK Bitter Aperitifs Campari, Dubonet Cynar

CONTAINER Highball glass

GARNISH

UTENSIL Stirring rod

Highball glass

Ice cubes Slice of orange

Stirring rod

Soda water used mostly as a mixer

54

Brandies Cognac-ArmagnacCalvados Plain On the rocks With mixer

Brandy snifter (Baloon)

Rock glass Highball glass

Ice cubes Ice cubes

Stirring rod

Spirits Rum -on the rocks - With mixer, mostly coke or bitter lemon Rock glass Ice cubes Lemon slice Highball glass Ice cubes Lemon slice Whisky -Plain -On the rocks -With mixer Snifter( Malt or aged) Rock glass Highball glass Ice cubes Stirring rod Most common mixers: plain water Mineral water Soda water Other soft drinks Chilled Tonic and bitter Lemon mostly used As a mixer use champagne saucer for Gin and Lime Stirring rod

Gin Highball glass Ice cubes Stirring rod

All Vermouth --with mixer

Highball glass

Ice cubes Slice of orange

Stirring rod

TYPE OF DRINK
spirits vodka Plain on the rocks

CONTAINER GARNISH
I spirits glass rock glass ce cubes slice of lemon ice cubes slice of lemon

UTENSIL

REMARKS

Serve chilled in a frosted glass

with mixer

highball glass

Stirring rod

Eaux de vie Kirsh Tequila Plain Highball glass With mixer Liqueurs All -Plain -On the rocks Champagne glass -Frappe Crushed ice Short strow Liqueur glass Rock glass Ice cubes Spirit glass Spirit glass , Ice cubes Serve chilled in a frosted glass

Stirring rod

55

ELEMENTS OF COSTS
MATERIAL COSTS, LABOUR COST AND OVERHEADS BASIC CONCEPT OF PROFIT

LEARNING OBJECTIVES
a) At the end of the unit, partrecipants should be able to: b) identify the elements of costs in the beverage department c) calculate the net profit, gross profit and after- wage profit of a beverage department

56

ELEMENTS OF COSTS
One of the most important aims in F&B establishment, is to ensure satisfactory profitability. The cost of operating a beverage establishment may be analyzed in several ways. Most operators analyze their operating costs based on the nature of the costs. Based on this view it is possible to analyze all the operating costs under those three following major aspects: materials labor cost overheads The total of materials., labor costs and overheads is described as total cost. This subtracted from the sales of the establishment, gives the net profit.

Materials 40%

Total costs 84%

Labour 24%

Sales 100%

Overheads 20% Net profit 16%

Material costs
This comprises three principle costs: a) Food cost b) Beverage cost c) Sundry cost (cigarettes cigars) Food cost consists of the cost of food consumed less the cost of staff meals Staff meals are charged under labour cost

Hence the adjustment which Is necessary in respect to staff meals is deduct the amount from material costs and add this to labour cost

57

Formula for calculating of food cost: OS = Opening stock P= Purchases SM= Staff Meals CS= Closing stock Note The formula for calculating beverage cost is similar OS + P- CS-(SM*) = Beverage cost *SM= depending on company, some just call it credit, staff benefits or cooks beers. While in the case of food cost we have to deduct the cost of staff meals, in the case of beverage cost, deductions from the cost of beverage consumed is made with regard to authorized official entertainments and any transfers of beverage to other departments e.g the kitchen. Labour Cost Include all the remuneration to employees, both in cash and in kind, ie, wages, salaries, bonuses, commissions and other non- cash benefits. Overheads Overheads are all costs other then materials and labour costs. Examples of overheads are: rent, rates, depreciation, insurance, repairs, stationery, etc. Relating Costs and Profits in Volume of Sales Catering establishments are subject to a considerable degree of sales instability. Changes in the volume of sales occur frequently and often unpredictably. Each changes in the volume of sales has its effect in the cost structure of the business, as well as on the net profit. While a given increase or decrease in the cost of the materials, the other elements of cost will not, in the short run, be normally affected as they are fixed costs. As a result, each change in the volume of sales will result in a more corresponding change in net profit. When all elements of cost are related to the volume of sales, rather than to total cost, changes in the cost structure of the establishment are more apparent and the effects of fluctuation in sales on the net profit is seen more clearly. This facilitates the control of current operating results. It should be noted, therefore, that in all forms of food and beverage reporting, any percentages given should be calculated in relation to the sales volume of the business rather than to total cost or to any other base.

BASIC CONCEPTS OF PROFIT

58

Three main concepts of profit are used in catering establishment: a) gross profit b) net profit c) net margin (after wage profit)

Materials 40% Sales 100% 60% Gross Profit

Gross Profit

Gross profit is also referred to as kitchen or bar profit depending on whether it is the gross profit on food operations or beverage operations.

Total costs 84% Net profit

Sales 100%

Net profit 16%

Net profit may be defined as the excess of sales over total cost.

Materials and Labour costs 64% After- wages Profit 100% 36%

Sales Sales 100%

Net Margin

59

Net margin may be defined as the excess of sales over the cost of materials and labour costs. This particular concept of profit is used in establishments where the control of labour costs is considered to be as important as the control of materials. Net margin is often calculated by establishments operating at a high percentage of labour costs and those subject to seasonal fluctuations in sales, which necessitate an adjustment of labour costs to the changing pattern of revenue.

EXERCISE
Question 1 Opening stock for the ABC lounge Purchases Staff benefits Closing stocks Sales

3,200 6,500 7,000

a) What is the beverage cost? b) What is the beverage cost percent?

Question 2

Opening Stock Purchases Staff Benefits Closing Stock

5,000 15,000. 6,000 1,500

10,000

What is the beverage cost? Assuming that the beverage cost is 36%, what is the sales? If labour cost is 24% and overheads is 20%, what is the net profit in Euro and percentage?

60

COST AND PROFIT RELATIONSHIPS

VARIABLE RATE CONTRIBUTION RATE BREAK-EVEN POINT

LEARNING OBJECTIVES
By the end of this unit, partecipants will be able to: a) explain the importance of the cost, volume and profit relationships b) calculate the break even-point and break even units

61

COSTS AND PROFIT RELATIONSHIPS

The concept of profit will be incomplete without the discussion of cost and profit relationship. In discussing this topic we also need to know that volume does help in contributing to the profit and can in actual fact help the company to know their break-even point. The understanding of these relationships between cost, volume and profit is to be fully comprehended by all food and beverage operations in order to achieve cost control in the department. To begin with lets take a look at two income statements of two comparable bars: The Ace Bar and The Boom Bar These two bars are located in the same location.

THE ACE BAR SALES COST OF SALES COST OF LABOUR COST OF OVERHEAD PROFIT 960,000,00 307,200,00 268,800,00 288,000,00 96,000,00 100% 32% 28% 30% 10%

THE BOOM BAR SALES COST OF SALES COST OF LABOUR COST OF OVERHEAD PROFIT 1,560,000,00 640,000,00 436,800,00 288,000,00 211,200,00 100% 40% 28% 18,46% 13,54%

At a given level of business of . 960,000 ( 80,000 monthly) and costs of 864,000 (90%) the ACE Bar managed to have a profit of 96,000 (10% of sales). Given the same fixed costs the Boom Bar managed a profit of 211,200 (13,54% of sales) with the volume of business at 62,50% more than the ACE Bar. This volume of increase in sales has brought down the cost of the overheads to 18,46%. Therefore increasing the profit margin to 13,54% although the cost of sales has gone up by 8 percentage point to 40%. Now if the Boom Bar where to control the their material cost as well as the Ace Bar, their profit margin will be even bigger. These two income statements demonstrate to us the relationships between costs and volume. The key to understanding cost, volume and profit relationship lies in understanding that fixed costs exists in an operation regardless of sales volume and that it is necessary to generate sufficient volume to cover both fixed and variable costs. Assuming that there is a decrease in sales in the Ace Bar. In this instance the cost percentage of the sales were the same as they were at the level of sales of 960,000. However, the operation shows a loss rather than a profit. This is because the fixed element of overheads, 288,000, now accounts for 48% of sales Euro, rather than 30% it represented when sales volume was 960,000 62

THE ACE BAR SALES COST OF SALES COST OF LABOUR COST OF OVERHEAD PROFIT 600,000,00 192,000,00 268,000,00 288,000,00 - 148,000,00 100% 32% 44% 48% -24,80%

From the above, it should be apparent that relationship exists between and among sales, cost of sales, cost of labour, cost of overhead, and profit. These relationship can be expressed as: SALES= COST OF SALES + COST OF LABOUR + COST OF OVERHEADS + PROFIT As cost of sales is variable, cost of labour and cost of overheads are fixed, we can restate this equation as: SALES= VARIABLE COST + FIXED COST + PROFIT S = VC + FC + P

VARIABLE RATE AND CONTRIBUTION RATE

VARIABLE RATE

Is a ratio of variable cost to Euro sales. We derive at this ratio by dividing variable cost by Euro sales and is expressed in decimal form. It is similar to a cost percent. Variable rate = Variable Cost/ Sales VR = VC/S In this instant variable cost (VC) is 307,200,00 and sales (S) is 960,00,00. Therefore, Variable Rate = = 307,200,00/960,000 0,32

This is the same as stating that 32,00 percent of euro sales is needed to cover the variable costs, or that 0,32 of each euro of sales is required for that purpose. CONTRIBUTION RATE If 32,00 percent of Euro sales is needed to cover the variable costs, the remainder 68,00 percent is available for other purpose. They are meeting Fixed costs and providing Profit. Thus, 0,68 of each euro sales is available to contribute to covering fixed costs and providing profit. This percentage or ratio is known as the Contribution Margin (CM) The Contribution Rate is derived by subtracting the variable Rate from 1. CR = 1 VR = 1 0,32 = 0,68

63

BREAK EVEN
No business enterprise can be termed profitable until all of the fixed costs have been met. The operation will suffer a loss if all Euro sales volume is insufficient to cover both variable and fixed costs. On the other hand, if sales are sufficient to cover both the fixed and variable costs, but insufficient to make a profit, the enterprise is said to break-even. Break-even point, is defined as the point which the sum of all costs equals sales. Thus,
BREAK- EVEN BE = = FIXED COST FC + VARIABLE COST + VC

To calculate break-even point we need the followings Variable Rate or Variable Cost percent Fixed Cost in Euro (the most important in calculating BE) The formula for calculating Break-Even point
BREAK- EVEN = (FIXED COST + PROFIT) / CONTRIBUTION RATE = ( 556,800,00 + 0) / 0,68 = 818,823,52

The Ace Bar is said to be break-even at 818,823,52. Any sales after this figure would be considered as profit after deducting the variable cost. In determining the break-even point for the Ace Bar, the point at which profit would be equal to zero Euro. However, if a profit target is to be achieved the equation is: SALES = FIXED COST+ VARIABLE COST+ PROFIT

To calculate the sales volume the formula is: SALES = (FIXED COST + PROFIT) / CONTRIBTION RATE 960,000,00 = ( 556800,00 + 96000,00) 0,68 Remember that for every Euro sale after the break-even point, there is always the materials used ton produce the product for the sales needed. We need to deduct the variable cost (material cost) before arriving at the profit. This can be easily calculated by taking the Euro sales minusing the break-even Euros; the result minu the variable cost or simply use this formula: (SALES BREAK-EVEN) x CONTRIBUTION RATE = PROFIT ( 960,000,00 - 818,823,52) X 0,68 = PROFIT 141,176,48 x 0,68 = 96,000,00

64

THE BREAK-EVEN UNIT (COVERS)

The Ace Bar at this stage needs to know the number of covers it needs to generate the Euro sales volume inorder to break-even. For calculating the number of covers, we need to know the average check spend per cover (ASP= Average Spending Power). The Ace Bar has always achieved a high average check of 35,00 per head. Therefore, to determine the number of covers we simple take the break-even Euro divide by the average check. BREAK-EVEN COVERS = BREAK-EVEN EURO / AVERAGE CHECK = 818,823,52/ 35,00 = 23,394,957 OR 23,395 covers per year

= 1,920 covers per month or 64 covers per day To further illustrate this point a graphic presentation can be found in the next page. Note that the Euro cost and sales are plotted on the vertical axis, while the sales volume or unit sales covers are plotted on the horizontal axis. The fixed is plotted perfectly horizontal, because the fixed cost do not change as sales volume increases or decreases. The line total cost is the sum of fixed cost and variable cost. At sales volume zero there is absolutely no variable cost. Total costs would be the same as fixed costs. As sales volume zero there is increases, the variable costs increase accordingly and are added to the fixed costs, thus result in the diagonal total cost line. The sales line also begin at zero. As sales volume increases the Euro sales also increases. The point at which the total costs line and sales line meet is the break-even point. In this case the Ace Bar requires 23,395 covers per year at sales volume of 818,823,52 to break even. Any sales volume below the 23,395 covers would result in loss. Sales volume of greater than 23,395 covers will result in profit. Note that the amount of loss at each level of sales volume below the break-even point is represented by the space between the total cost and the total sales. The amount of profit at each level of sales above the break-even point is the space between the total cost line and the sales line after the break-even point.

65

Exercise
1 Given the following information, determine the total Euro sales a) Cost of sales 45,600; cost of labour 33,000; cost of overhead 75,800; profit 3,200 b) Cost of sales 52,000; cost of labour 76,000; cost of overhead 45,800; loss 41,200 2 Given the following information, find the break- even point in Euro sales. a) Fixed costs 48,000,00, contribution rate 0,6 b) Variable rate 0,45; fixed costs 165,000,00 c) Variable cost per unit 4,50; sales price unit 15,00; fixed costs 104,000,00 3 Given the following information, find the break- even point in unit sales. a) Fixed costs 112,000,00 b) Sales price per unit 15,00; fixed costs 210,000,00, variable cost per unit 6,50 c) Contribution rate 0,6; sales price per unit 18,00; fixed costs 10,500,00 4 Given the following information, find Euro sales. a) Fixed costs 60,000,00, profit 18,000; sales per unit 8,00; variable cost per unit 5,00 b) Variable rate 0,45; profit 22,578,10; fixed cost 58,500 c) Sales price per unit 16,00; profit 22,000; contribution margin 9,50; fixed costs 125,000,00 5. The following information is from the Boom Bar. Sales 400,000 Cost of sales 140,000 Cost of labour 104,000 Cost of overhead 120,000 Assuming that the labour cost is 30% variable cost and 70% fixed a) b) c) d) Calculate profit Calculate break-even point Calculate Euro sales required to earn a profit of 50,000 If variable costs increase by 8,000, what level of Euro sales will be required to earn a profit of 36,000? e) If the cost of overhead increase by 10%, what level of Euro sales will be required to earn by 36,000 profit? 6. Given the following information, determine break-even point in unit sales. 66

a) Fixed cost 240,000, contribution margin per unit 8,20 b) Fixed cost 337,192, contribution margin per unit 8,91 c) Contribution margin per unit 4,27; fixed cost 88,722,48 7. Given the information below, determine the break-even point in Euro sales a) Fixed costs 112,419; variable rate .39 b) Average sales 16,25; average variable cost per unit 5,38 fixed cost per unit 5,38; fixed cost 266,427,40 c) Fixed cost 114,827. Menu Items A B C d) Fixed cost 221,617,43; contribution rate .443 %Revenue 40 25 35 VR .45 .60 .50

67

BEVERAGE CONTROL SYSTEM AREAS OF CONTROL BEVERAGE CONTROL

Types of beverage controls Establishing Standards

CALCULATION OF BEVERAGE SELLING PRICE

LEARNING OBJECTIVES At the enf of this unit, participants should be able to: a) Describe the three areas of control. b) Identify the three types of beverage control system. c) Explain the need for establishing beverage control standards d) Calculate the selling prices of beverages

68

BEVERAGE CONTROL SYSTEM AREAS OF CONTROL

The main purpose of beverage control system is to maintain cost and avoid other forms of loss to a minimum, without affecting the quality of beverages served to the guest. Most operators place emphasis either on the daily operations or accounting procedure alone. It should start from the back door and go to the front door. Complete control can be divided into three main areas: The Planning stage Operational Control After the event control

The three areas of control

Planning

Operational

After-the-event

The Planning Stage

The objective of an establishment is profit and customers satisfaction. The first stage in any operation is to formulate some basic policies. a) Financial decision- which determines cost budget and profits b) Marketing decision- defines the market, strategies to achieve the objectives. Operational Control

This area consists of built-in checks, operational procedures and clerical procedures. The cycle begins with purchasing receiving storing and issuing mise en place preparing selling (service) After the Event Control 69

This last stage of cost control is covered with 3 main concerns Beverage reporting (usually done by cost controller) Evaluation of performance Corrective action or plan new strategies Most effective control system place emphasis on the planning stage. The reason is that it is better to avoid waste and others form of loss, than to find the reason for the loss after it has occurred. For operating control to be effective, it must be both simple and flexible. It must be simple enough to be understood by employees. They should not need to spend excessive amount of time to carry out the control procedures. It must also be flexible enough to be able to adapt to any size of operation. It is not uncommon for a large establishment to have cost control personnel. The beverage controllers job is to assist the line personnel in controlling cost. This luxury however is not available in smaller establishments or privately run operation. Hence, the responsibility of controlling the beverage cost lies in the hands of the 2line personnel themselves.

BEVERAGE CONTROL
There are many different systems of beverage control in use today. Each establishment should ensure that whichever system it intends to use should be simple and flexible and above all, not too time consuming and does not affect operational procedures. Presented below are three commonly used beverage control system. Most independent operations use the inventory control system. In some chain operations and hotels a combination of two systems are used, especially the inventory control method done by the line personnel and the potential sales value system prepared by the cost controller. The inventory system for operation control the potential sales value system for management to look at their cost against the revenue.

3 Types of Beverage Control System

The Inventory or Peg Control System Mechanical and Automated Beverage Dispensing System The Potential Sales Value Control System

The Inventory or Peg Control System

The system consist of two steps A detailed analysis of sales by type of drinks sold is carried out. Bartenders have to conduct a daily inventory based on the type of drink sold. In most operations bartenders are issued whit daily control sheet. Some sample control sheets can be found on the next pages 70

Drinks sold are converted to number of peg (one peg is 40ml) and entered by the bartender into the control sheets. These control sheets are the submitted at the end of the day to the cost controller. 2 Total consumption of each drink is then compared with actual consumption per physical inventory and issue. The cash registers audit roll will show the number of grinks sold under each category. The cost controller compares yhe inventory on the control sheets against the sale result.
Disvantages Time consuming Analysis of sales check Taking physical inventory daily Calculating consumption of items Error may occur Transfers Different drink sizes Other adjustments Mechanical and Automated Beverages Dispensing Systems Advantages Accurate measurement of drink size to predeterminated standards Minimum waste in pouring A matered number of drinks poured Easier sales analysis Effective internal control of checks and cash Reduce opportunity to manipulate or substitute bar stock Possible to speed up service during peak periods Disadvantages Customers, bartenders object to being metered Lack personal touch Investment of time and money Potential Sales Value Control System The sales value on each bottle carried in stck based on the size of the drink is set by the cost controller. The sales value of each bottle is called the potential sales value.

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ESTABLISHMENT OF STANDARDS
The establishment of standards plays an important role in beverage control and serve as the foundation of an effective beverage control system. It helps to ensure a consistent beverage cost. There are four standards in beverage control: Standard Drink Size Standard Drink Recipe Standard Glassware Standard Par Stock Standard Drink Size Adopting standard drink size is an important step in the installation of a beverage control system. Having standard drink size, prevents over puring which could result in losses. In Italy. The standard drink size are: o Spirits..40 ml o Liqueurs..40 ml o Fortified Wines...60 ml o Aperitifs 50 ml Standard drink Recipes A standard drink recipe is a written formula prescribed for producing a cocktail or mixed drink. It states the desired quality and quantity of ingredients to be used for each cocktail. The three purpuses for having standard drink recipes are: To determine the cost of the cocktail or drink so that it can be properly priced To determine potential sales value for control purposes To ensure consistency Standard Glassware The quality, size, type and quantity of bar glassware to be used depends on several factors: The dcor and type of beverage operations The clientele The equipment and glass washing methods The volume of business by type of drink The drink size of the beverage served Standard Par Stock A standard par stock will specify the predetermined number of bottles of each item and brand used at the bar. The standard par stock should be sufficient to meet 1,5 times the requirement of a peal day The actual number of bottles on hand should be controlled regularly to ensure that the par is maintained. The primary purpose of a par stock is to help determine the average daily consumption at the bar. It also helps reduce the number of trips to the store, thus increasing productivity.

72

CALCULATION OF BEVERAGE SELLING PRICE

It is essential that a beverage, glass or bottle, be sold at a price that will return you the profit that you would like to recive. Determining the Selling Price Step 1 Decide on the size of the drink that you wish to serve. Divide the number of milliliters in the bottle by the size of the drink E.g. 700 ml divided by 40 ml= 17,5 measures Step 2 Next determine the cost of the particular bottle of beverage. Divide the cost of the bottle by number of drinks the bottle can yield (see step 1). This will give you the cost per drink E.g. 750 ml whisky cost 40,00 40 divided by 17,5 measures = 2,285 Step 3 Determine the selling price by using this formula Cost per drink divide by the Liquor Cost percentage. E.g. 2,285 divided by 20% = ???? Selling Price

The cost percentage is important because it tells you how much out of every Euro of sales you are spending on purchases. If you think your cost percentage is higher than it should be, check some of these possibilities. 1. The purchase price may have increased over time and you are not aware of it. 2. The bartender may not be following the standard recipes. 3. Could there be a flaw in the cash collection system? Are the money receives going into your cash drawer or someone elses pocket. 4. Waste resulting from breakage or spilling have not been taken into consideration. 5. Your employees may be dishonest. 6. Stealing. 7. Employee giving away free drinks. Terms Purchases: The actual purchases you made for the period you are computing the liquor cost percentage. Credits: For example, if a bottle is broken or you remove a bottle from your inventory to be transferred to the kitchen for cooking or to another bar. Closing inventory: The balance of your inventory that is not sold. Opening inventory: This ois closing inventory of the previous period Coxt of liquor consumed: Purchases + Opening Inventory Closing Inventory - Credits Find liquor cost percentage, using this formula: Cost of liquor consumed divided by Sales E.g. 1,000 (cost) divided by 5,000(sales) X 100= 20% 73

BEVERAGE CONTROL CHECKLIST

There are two kinds of control bar operations personnel should be concerned with a) Operational control the day- to- day control procedures of purchasing, receiving, storing, issuing, preparation and selling. b) Post operational control or control after the event the examination of what took place in the various outlets and the corrective actions if necessary. Beverage control checklist, similar to those below, can be produced to help identify the reason for variances from standards. Purchasing, Receiving, Storing and Issuing Procedures

1. Purchase specifications prepared for all main items 2. Purchase orders completed in detail for every purchase made. 3. Purchase made from approved suppliers only (remember- duty payable). 4. Deliveries scheduled during low period so that quantity and quality inspection can be efficiently carried out. 5. Copy of purchase order sent to delivery point for checking against deliveries. 6. All deliveries entered on to the receiving report and credit notes obtained for any variance between goods received and amount indicated on delivery note. 7. Credit notes obtained for all returned empties and ullages (unnatural void between the surface of a liquid and the top of its container). 8. All deliveries entered on to bin cards, on day of delivery or in the case of a computerized operation into the computer. 9. All beverages issued with authorized requisition only. 10. Store card and any other records kept up to date and accurate. 11. Access to cellar restricted to authorized personnel only. 12. All bottles are stamped with the establishments stamp (practiced in some organization) and are correct bottles for the particular bar. Bottle disposal area contain no foreign bottles.

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Bar Procedures 1. Bar stock replenished by written and authorized requisition, or by using a full for empty bottle system. 2. Standard recipes, standard drink sizes and glassware used.

3. Shell house brands for all drinks unless specifically requested by the customers, as they will normally give a higher gross profit. House brands may for example, be determined by a brewery owning a chain of pubs, restaurants or hotels, when it would quite naturally wish to sell its own products in preference to those of its competitors; or by a company that has negotiated a volume based contract with a supplier. In both cases the prices paid for the particular house brand would normally be lower then other brands. 4. 5. 6. 7. 8. 9. Check all bar sales are properly recorded. Periodically check proof of liquor in open bottles if tampering is suspected. Check beverage price lists are displayed and freely available to customers. Record breakages and review for excess breakages. Check shortages or overs recorded by accounts department for each bar Check bar staff have no access to till rolls.

Beverage Control Procedures

1. Check and marry delivery notes, credit notes, invoices and goods received report

2. 3. 4. 5. 6.

Check accuracy of arithmetics on all paper work. Check correct discounts are being allowed. Check delivery notes. Maintain beverages perpetual inventory book Maintain container charges and credits for period inventory.

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7. Conduct complete inventory of all chargeable containers, eg. crates, kegs., soda, siphons, etc. at the end of each month. 8. Conduct inventory of cellars beverages and compare Physical inventory to beverage perpetual inventory book. 9. Prepare report of value and type of goods, rates of stock turnover, etc. 10. Conduct a full inventory of the stock of each bar for beverage control reports. 11. Maintain daily and to-date control reports.

12. Prepare end of month beverage report for management and highlight any problem areas for corrective actions.
Beverage control is not so difficult as food control. Dishonest by employees are usually difficult to detect. Typical problems are bar staff who:

1. Bring in their own bottles of spirits, sell the contents to customers and then pocket the money. This results in a busy bar but disappointing cash takings! 2. Drink at work. Bar staff who help themselves to the odd drink soon get into the habit unless they are quickly detected. This results in lower than should be cash takings or customers having drinks not according to specified standard measures to compensate for the bar staffs free drinks. 3. Fail to ring-up each drink sold but pocket the money collected from the client. This results again in lower cash takings. 4. Provide free drinks for friends, again, resulting in lower bar taking. 5. Dilute drinks. When a group of customers order their third or more round of drinks they are less likely to identify weak drinks. The bar staff pocket the difference. 6. Under- charge the customer. The bar staff may be careless or done on purpose. The customer, an accomplice of the staff, orders a drink, pays for it and is then given change in excess the correct amount. This results in lower bar takings than should be. 7. Short charge customer. This is all too common a problem (pocketing the difference for themselves). Note If the spirit are on optic or beers, spirit and minerals automatically dispensed to controlled measures, any discrepancy will almost certainly mean an error in cash handing made deliberately or by carelessness. The above types of problem can be quickly discovered when good beverage control procedures are in place. A dishonest employee can be identified by such measures as changing bar staffs duties and shifts, taking daily inventories, changing till drawers during a busy shift and checking the cash with the till reading, and by having a member of the management or security staff observing the bar unannounced. Besides having good control measures in place the human resource department should carefully interview and take up references before employing any new bar staff. 76

GIN FIZZ
CATEGORIA BICCHIERE Long Drink (tutte le ore) Tumbler
Ingredienti % Alcol Prezzo X Bott Cont x bott Cl x cockt Costo porzione Drink cost Calcolo volume alcolico

Gin 40 Sciroppo zucchero 0 Succo limone 0 Soda 0 0 0

9,5 4 2 0,4 0 0

70 100 100 17,5 0 0

4 1 3 8 0 0

0,543 0,040 0,060 0,183 #DIV/0! #DIV/0!

0,643

16,0 % alcol totale peso specifico 0,79

tot 160,0 0,0 0,0 0,0 0,0 160 10,00 grammi alcol 7,90

METODO DI PREPARAZIONE
Dopo aver raffreddato lo shaker versare il succo di limone, lo zucchero e il Gin, shakerare con vigore e filtrare nel Tumbler completando con la soda

HORSE'S NECK
CATEGORIA BICCHIERE Long Drink (tutte le ore) Tambler
Ingredienti % Alcol Prezzo X Bott Cont x bott Cl x cockt Costo porzione Drink cost Calcolo volume alcolico

Brandy Ginger al Angostura

40 0 0 0 0 0

8,5 0,4 0 0 0 0

70 100 0 0 0 0

4 11 0 0 0 0

0,486 0,044 #DIV/0! #DIV/0! #DIV/0! #DIV/0!

0,530

15,0 % alcol totale peso specifico 0,79

tot 160,0 0,0 0,0 0,0 0,0 160 10,67 grammi alcol 8,43

METODO DI PREPARAZIONE
Si prepara direttamente nel bicchiere guarnendo con una spirale di buccia di limone che fuoriesce dal bicchiere dando l' idea del " collo di cavallo"

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BEVERAGE KNOWLEDGE
NON ALCOHOLIC BEVERAGES Mineral water Soft Drinks Syrup ALCOHOLIC BEVERAGES Wines of the world Spirits Compounded Beverages

LEARNING OBJECTIVES By the end of these units, participants will be able to: a) Identify all types of alcoholic beverages and serve them with care b) Discuss how the alcoholic beverages are produced c) Use the various alcoholic and non-alcoholic beverages in the preparation of cocktails and mixed drinks

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ACTUAL SALES VERSUS POTENTIAL SALES

BEVERAGE REQUISITION PROCEDURE PROCESSING BAR REQUISITION BEVERAGE SALES AND COST REPORT RECONCILIATION OF BEVERAGE COST

LESSON OBJECTIVES a) by the end of this unit, participants will be able to: b) prepare a potential sales and potential cost report. c) explain the process of requisiting stock and use standard requisition form. d) read the reconciliation of beverage cost report

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ACTUAL SALES VERSUS POTENTIAL SALES

The first step in calculating Potential sales value is from the beverage requisition. The beverages that are requisitioned are attached sales value and cost. Based on the items that are requisitioned when converted to dollar value and cost it is a reliable aid to know both the daily actual beverage costs as well as the daily potential beverage sales values. There are two basic requirements for a reliable requisitioning procedure:

1. A Parstock (standard stock) of beverages at each bar. By establishing the par, it is easy for the person who orders the stock to determine just exactly what the should have at his bar. The par stock not only facilitates the requisitioning process but also promotes good control over beverages. 2. An issuing procedure requiring an empty bottle to be exchanged for each full bottle requisitioned. In this way the bar stock is always broucht back to par. There is a potential problem in the exchange process that you should be aware of, sometimes, a slow moving item with lower par level needs to be replenished without bottle exchange, especially the par is one bottle.

WHY ARE THESE PROCEDURES NECESSARY?

In reflects an estimated consumption of the previous day. It gives the operator an estimate of the stocks needed. Consumpion estimated throuch the requisition can be translated into costs and sales values each day, costs and sales values should also be accumulated for the month-to date.

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PROCESSING OF BAR REQUISITIONS

The sample pre-printed beverage requisition form illustrated (see next page) is the used by the ABC Bar. A typical day has been chosen to illustrate it use. It will be noted that a number oft the beverage items are printed on the requisitioning form, and that blank spaces have been lefto open for write-ins: Advantages to setting up the standard requisition:

1. Bartenders no longer need to write in all the items nedd to be requisitioned. 2. The requisitioned items are in sequencial order according to the stock carried in the store. The requisition form is also designed for several purposes, these include;

1. As the authorisation to the individual issuing the beverages to release the requisitioned goods.

A signature from the authorised person on the requisition sheet transfers the responsability from the issuer to receiver. The request should also be supported with emplty bottle in return for a full bottle.

2. As a worksheet for calculating the actual cost of beverages consumed. This figure must be adjusted in order to reflect a true operating result. That is, entertainment, transfers to th ekitchen, officersdrinks, etc.., must be deducted. 3. As a source for posting the quantities issued to perpetual inventory records. At the beginning of shift, the bartender can record the number of bottles requisitioned on the custom book.

The beverage requisition form is isually prepared in triplicate: 1. 1st copy is taken to beverage store room along with the empty bottle. 2. 2nd copy is sent to the accounts deparment

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3. 3rd copy is kept by the bar whose bartender requisitioned the stock.

82

1. The actual sale amount of $18.578,65 is derived from the sales report. 2. The potential sales amount $18.982,10 is the calculated figure from the requisited items. 3. The actual cost amount $3.450,41 is the calculated figure of the beverages requisited.

The $403.45 variance under beverage sales calculated by subtracting the actual sales $18.578,65 from the potential sales $18.982,10. The potential beverage cost percentage 18.18% is calculated by diving the actual beverage cost $3.450,41 by the potential beverage sales $18.578,65.

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Potential sales figure can be calculated with a actual cost based on requisited items. If the actual sales are lower thatn the potential sales, we know managements has lost money that should be in the cash register. The ABC bar has not really lost $403.45 The out-of pocket cost is only 18.18% of the $403.45 or $73.34 is cash loss To summarise, there should be an additional $73.34 in the cash register. $73.34 is what the bar actually lost in cash.

RECONCILING ACTUAL DAILY REPORTED COSTS WITH ACTUAL BEVERAGE COSTS PER PHYSICAL INVENTORY.

In order to test the reliability of the daily calculated and reported beverage cost result, it is necessary to compare these daily accumulated figures with tha actual beverage costs on physical inventories and purchases.

E.g.

Month-end Actual Beverage Cost Sum of daily Beverage Cost

$9.126,54 $8.813,21

Difference

$ 313.33

The difference of $313.33 is not excessive. The percentage of error is only 313.33/9, 126.54 x 100 = 3.43% of the month actual cost of beverage sold. Most organisations would allow a tolerance margin of plus or minus 5 percentage point. This means that the daily beverage costs calculated during the month proved to be reliable for the purpose of evaluting day-to-day performance in respect to beverage sales and costs.

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Other variable and Complexities

In a large, multi-bar operation with banquet service as well, there are a number of complesitie involved.

Service Bar Problem

In some beverage operations a service bar provide drinks for several beverage outlets.

E.g.

Room Service Banqet Private Dining Room Poolside Etc.

If different drink size are poured, and or differetn sales price are charged, there may be a problem in determining an accurate standard sales value for each bottle.

Bottle Sales

It is a common practice in many beverage operations to sell full bottles to room guests or for private parties at a special price. A procedure must be set up whereby all full bottles that are sold at a sales price less than the per drink value of the bottle are recorded on a special form. If it knows what the full bottle sales values are, a credit can be taken from the difference between the value of the full-bottle sales and the value of the bottle on a per drink basis.

Inter-bar Tranfers

It may happen that one bar borrow a bottle from another bar during a rush hour. When this occurs, it is necessary to have a record made of such transfers so that the receiving bar returns the borrowed merchandise the nest day. Otherwise the standard bar stocks might become out of

85

balance and tend to make the daily cost and standard sales values figures unreliable. Inter-bar transfers should be discouraged and only permitted in cases of emergency.

Changes in the Sales Mix

Any change in the drink size or sales price per drink would necessitate a revision of the bottle sales values.

E.g. An operation that has two sets of drink prices for a day. After certain time prices of beerages are charged higher.

An operation that during certain hours give a discount to drinks or free one drink for every each drink ordered.

These and other factors are the type that may cause complications in the process of maintaining an effective beverage sale values control procedures.

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RECONCILIATION OF BEVERAGE COST FOR THE MONTH OF APRIL1996

87

88

89

Excercise

90

MANPOWER PLANNING AND WORK SHEDULING

STAFFING SCHEDULING BAR CHART

LESSON OBJECTIVES

By the end of this unit, participants will be able to: a) b) plan and schedule manpower using bar charts

91

MANPOWER PLANNING AND WORK SCHEDULING

INTRODUCTION
Many managers have the notion that the lowest payroll cost is the best pafyroll cost. That labour cost control consist of paying the employees the lowest wages and has the lowest number of staff on duty. Others are constantly saying that the food service industrys employees are underpaid, overworked and all food service establishments are understaffed. If we were to table this for discussion, interesting oppposing viewpoints will be aired. While there are many examples of employees who are underpaid, restaurants understaffe, most managers would agree that this is an ill-advised attempt to lower payroll cost. Such attempt have counter-productive effects in the long run. Perhaps we should focus on how to utilise the labour in a more productivbe way by providing the correct manning strength and scheduling the staff duities according to needs.

STAFFING
The appropriate number of workers needed for the operation for the work that has to be accomplished. As a rule of thumb the staffing in a beverage department usually follow the guideline one bartender to 50 customers and one waiter/ress to 25 customers.

SCHEDULING
Having the proper number of workers on duty, as determined by the staffing needs. Scheduling presents special problems since the volume of activity, and consequently the labour need, varies duting the working day. Care should be taken to see the employees are not scheduled before they are needed. It is a rare food & beverage operations where all employees are needed at the same time, split shift or staffered times of starting and stopping may do much to increase productivity. Staffing and scheduling are very importatn in maintaining labour cost. On the operational level, staffing and scheduling, would be made easier if proper bar charts are prepared for the operation.

BAR CHARTS
Bar charts are a great help in analyzing the use of labour in a beverage service establishment. Not only do they present the information in a form which may be readily analyzed, they also provide a visual presentation which makes the information easier to absorb. Bar charts can help detemine how busy employees are, how well they are scheduled in relation to work loads and whether or not too many employees have been hired.

PREPARING BAR CHARTS

Bar charts are easy to prepare. Charts appear as graphs with the working of the operation plotted along the top. 92

93

94

Names of employees or the various jobs are listed along the side of the form. The hours that each employee or job classification is on duty are then drayn across the appropriate time intervals. These lines need not necessarily be solid, as a different shadings can be used to indicate the nature of the work and the nature of the time off. Different shadings might also be used to indicate how busy the employee actually is. Bar charts can also be prepared for weekly, monthly-yearly sales pattern. The cost of labour is a major consederation in food and beverage service operations nowadays. Progressive organisations must know how to analyze and control this costs if they are to maintain the profit margins they desire. Non profit organisations like hospitals and schools must als oanalyse their labour costs so that they can convert any savings into the best possible food & beverage service for their patrons. Labour Cost as a Percentage of Sales The first labour cost analysis simply compared the amount paid for labour with sales dollar volume. This led to the calculating of labour cost as percentage of sales, a very simple and frequently used approach.

e.g. Cost of labour ($24,000) X 100 Sales ($100,000)

= Labour Cost Percentage (24%)

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96

MARKETING BAR & BEVERAGE OPERATIONS

WHAT IS MARKETING? KNOWING YOUR GUEST: THE KEY TO MARKETING SUCCESS THE COMPETITION ENVIRONMENT THE MARKETING MIX

LEARNING OBJECTIVES

By the end of this unit, participants will be able to:

a) Explain the influences guests have on successful marketing b) Compare information of own operation against competiotors c) Understand the 4 Ps of Marketing

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MARKETING BAR AND BEVERAGE OPERATIONS

WHAT IS MARKETING?

Marketing is a planning activity whose main purpose is to generate sales through organised activities. Marketing of beverage operations should be guest-oriented. It should focused on the needs and wants of guests. Very often the marketing of a beverage operations is through special beverage promotion or fashion show. For example, concocting a special cocktail that will entice the guests to your place or a swin wear show to attract the buayas to the bar. Anything the operation does that influences a guests decision to patronise your bar to purchase the beverage can be related to marketing.

KNOWING YOUR GUEST (The key to marketing success)

Before you plan for any promotion, you must first know your guests profile, their preferences and what they need. You need to develop a list of questionaires with the following variables to help you identify your market: Age Type of Housing Education Income Level Ethnic Mix Occupation Expectations Social Habits Gender Values Martial Status Activities Family Size

Guest Profile What kind of products and services you might offer to a clientele of young secondary school students? What might you have to change in order to attract a different segment-for example, the after-five executive crowd, likef those who patronise the Boat Quay outlets?

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Market Segmentation Market segmentation is basically dividing the broad market into various groups of potential guests who share common wants and needs. You cannot try to market your operation to every potential customers. Market segmentation allows you to attract one or more particular groups target markets into the operation. The question in market segmentation is which segment do you appeal to, or hope to appeal to? The interior design of your operation, the music or entertainment you offer, the products you choose to serve. It all depends on the particular market segment you want to attract. There are guests who wants to see skimply dressed models parading, it is not in the same market segment as the guest who wants to dance to ballroom music or karaoke. In this case, the choice between these three forms of entertainment is based on which segment you want to attract the buaya, the serious or the cantopop. We have to ask ourselves: What specific market are we trying to serve? What should we offer the guests in that market segment? What services should we provide? What environment should we create?

THE COMPETITION ENVIRONMENT

Competition Analysis Drink price policy Drinks, food items, and service offered Methods of presentation Cleanliness Decor, ambience, layout, and design New products and services offered Guest profiles Current promotions and their effectiveness Cover charge policy Music/entertainment format Parking facilities and cost You should compare this information with data gathered from you own operation. Further research can provide additional information for the competition analysis, such as age of operation, management expertise, sales volume, beverage cost percentage, labour cost percentage, and reputation. 99

THE MARKETING MIX

4 Ps of Marketing Product Place Price Promotion

Product and Place

Product refers to what you sell. In bar and beverage operations, the product can be either an actual product or a service. In order to market the product effectively, you must identify precisely what that product is, whether the actual product or the service that you are selling. In the guest-oriented bar and beverage business, the product consits of whatever your guests are looking to buy ambience, music to dance to, a place for romance, good service, an extensivewine list or the place to be seen. Thus, decisions about what products and services to offer should be governed by the needs and wants of your target markets. The beverage manager, usually doesnt have to scout for the place, more often than not they are employed after the decision has been made, in during the early planning stage. Price: Beverage-Pricing Stategies Pricing is an importatn marketing tool; it is also a very difficult management responsibility. The basic purpose of pricing is to design a price structure that will maximize the operations return on investment while meeting its guests perceptions of value. The following are among other pricing objectives: Mantain a competitive edge Build fariness and equity (every guest is charged the same price for the same drink)

Promotions Promotion can be thought of as many form of communication between you and your current and potential guests or any special activity you provide for them that persuades them to buy your products and services.

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Examples of Promotions 1. ADVERTISEMENT IN: Newspaper Magazine Radio 2. 3. 4. 5. 6. 7. 8. 9. Discounts during happy hours Cocktail of the month Fashion show Celebrity Appearances Special Events Contests Games Theme Evenings

A promotion is planned to accomplish a specific purpose, such as increasing sales, introducing a nes product, introducing a new brand to your stock, or attracting a nes target mix. There are many reasons to develop promotions. You might conseder promotions when you want to: Stimulate the interest of your current target market Increase bar check averages Increase business during off periods Special events (such as Secretaries Week, Mothers Day, Fathers Day) Attract new guests Build or reward guest loyalty Break monotony Introduce a new operation

Knowing the needs and wants of your target markets is the key to developing successful promotions. The promotion of intangibile services is often more difficult than the promotion of a tangible product. It is helpful if you understand why people enter an establishment like yours. Suggestions of some of the reasons. Some Reasons for Guest Visits Entertainment Food and Drink Change of Environment Business / Social Purposes Company of Others Relaxation Celebrations Curiosity Enjoyment To Be Seen

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Developing Promotions There are six major activities in developing a promotion: 1. 2. 3. 4. 5. 6. Budgeting Selecting and developing the idea Establishing a time-table Selecting media Delivering what you promise Evaluating the results of the promotion

Sample Guidelines for Developing Successful Promotions 1. 2. 3. 4. 5. 6. Set a Goal Promote Food and Beverage Consumption Train Your Staff Get the Proper Tools Implementation Follow-up

The Promotional Mix Advertising 1.Print Media 2.Television, Radio By Word of Mouth Public Relations and Publicity Sales Promotions Personal Selling Merchandising Forms of Merchandising

Backbar Displays Wine Menu Entertainment Unique Glasswares Souvenir Glasses or Stirrers Souvenir Place Mats Table Tent Cards Posters Yard of Ale

Wine and Liquor Displays Wine Carafes on Tables Blackboard Messages Calendars of Events Competitive Pricing Original Drink Garnishes Menu Clip-Ons Drink List

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EXERCISE

You are operating a bar which is not as profitable as you want it to be. Prepare a simple sales and promotion plan to raise the profit.

103

BAR DESIGN & LAYOUT

DESIGN PLANNING BAR LAYOUT

LEARNING OBJECTIVES By the end of this unit , participants will be able to:

a) discuss the diffeent viewpoints in design Planning and Construction of a bar; b) design a bar counter layout.

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BAR DESIGN & LAYOUT

Viepoints of Architectural Planning and Cpnstruction Successfull planning of a bar requires the representation of the followings: 1. 2. 3. 4. Owner Operator Architectural / engineering / design consultant Building consultant

Each one of theri viewpoint is important to the planning process and the ultimate success of a bar operation. 1. The Owners Viewpoint A very view because it is the owner who is financing the project. Furthermore, it is the owners brainchild and from it comes the concept and design. This viewpoint will be the starting point of planning process and will outline details of its target market, and henceforth the project will be designed acordingly bering in mind the theme, deco and structural facilities must accommodate to the target market. 2. The Operators Viewpoints It would be imperative that an experience operational point of view should be considered into the project especially if the owner is inesperience in the operational aspects of managing such an outlet. Example, a benker undertaking the opening af a disco. This expert can then contribute more knowledge and expertise in its daily operations with regards to storage space, food and beverage production, service, security and other operational areas. 3. The Architectural /Engineering / Design Viewpoint Based on the input given by the owner and the operator, the architectural designer will proceed with detailed plans on the proposed facility. The architect would have complied to all engineering and government specifications. These specifications will have to be cusomised to suit the proposed facility. The final plan should consist of detailed drawings of the facility inclusive of fllora plan. The architect should be around during the various stages of construction to ensure that all plans and specifications are carried out according to planned. 4. The Builders Viewpoint The builder can provide helpful suggestions about better of more cost-effective building materials, construction details not clearly indicated by the plan, opportunities for cost savings, and more efficient schedules. Once work has begun, changing plans or pecifications can be costly than if the additions of changes wererecommended before the bidding being done. All plans should provide for the flexibility for possible extensive remodelling within a relatively hort period of time, say, four to fine years. Especially if an operation is in a highly volatile market situation, the plan should avoid construcition that is not flexible enough for mahor changes. 105

INTERIOR DESIGN AND DECOR

Establishing a Design Theme The first step on any interior design and decoration is to set a theme. Something to depict the type of business you are operating. This is what makes patrons come back again for the ambience. It is through regular patronage that will make your operation profitable. Therefore establishing a design theme is primarily a marketing exercise. It is this attention to detail that creates the king of ambience and pleasure in the surroundings that keeps people coming back and bringing their friends. Planning for Space Allocation Space allocation within the confines af a facilitu is the single important contribution of effective architectural planning. Space allocation will be determined by the type of bar or beverage operation being planned. It is also important that operation is guest-oriented. Selecting table size whici can be used alone or combined to form seats for groups is often the most desirable choice because it will provide for more flexibility. Planning should be guided by guests orientation. Accomodating the people you wish to serve, should be the determining factor in table and seating arrangement. Over-crowding of patrons at tables should be avoided. On the other han, too much separations could, for some kinds of guests, create a feeling of isolations. Space around the bar must ve considered for both the number of seated patrons at the bar and the number of people who are espected to stand around it. Planning for Traffic Flow If there is no system of flow, service will be slowed down. Primary importance of planning is to ensure that servers and guests be able to move smoothly and efficiently in your establishment. Desired traffic flow for guest entrance and seating, for the order taking by waiter, picking up drinks, and serving guests, and for workflow within the bar and to and from storage areas must be carefully designed in the layout plan. Architects with knowledge of bar woik will know how to provide sufficient work space for servers around the service bar area as well as how to balance guest flow and workflow traffica patterns for convenience of guests and servers. Planning for Colour Experts should be brought in to advise on the colour scheme for the establishment. These experts will be able to provide useful information about colour to help establish what colour is best to attract certain type of clientele you hope for. Also the colour of the place has to blend in with the furniture. The setting and overall colour scheme should make patrons feel a sense of warmth, cosiness and security. At the same time, it must not create a sense of boredom. Colours can make a place look larger or smaller. This must be used to maximise space. Selections of chairs, tables, drapery, upholstery, and other interior items should also place within the contest of the overall colour scheme.

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BAR LAYOUT

Bar operations is not just simplu concocting drinks and selling drinks, its physical design and layout contribute to the popularity and profitability of the operations. The design and set-up the bar should compliment the service provided. Space Bars are often busy, therefore the space should be considered carefully. The ideal distance between the bar counter and the back shelves should be 130 cm. The length of the bar counter would depend on the number of bartenders needed for the operation at peak period. A bar counter should be designed to allow bartender not to walk too long a distance while on duty the followings should be within reach: Ice bin Wash up basin Glass rack Equipment rack well for standard drinks speed rack empty bottle basket glass washing machine etc..

Bar counter It should be practical and of ideal dimensions. 110 cm high and 60 cm wide. Stain resistant Material used for the counter top should be of stain resistant material so that it can easilu wiped. Front padding Customers often spende quite a fair bit of time at the bar, therefore the counter should be padded to ensure elbows confort. Foot rail As counter is 110 cm high, high stool are provided at the counter, therefore a foot rest is necessary. Working area This depends on the type of business you are operting. A bar should be designed in such a way to provide a firm horizontal working top for the preparation of cocktails and other drinks. This is located just behind the counter. Bottles and equipment should be stored within reach. Working area

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This depens on the type of business you are operating. A bar should be designed in such a way to provide a firm horizontal working top for the preparation of cocktails and other drinks. This is located just behind the counter. Bottles and equipment should be stored within reach. Plumbing A bar should have the followings:

Water supply for washing glasses Hot & cold water Swivelling types of taps to eliminate accidents or breakages through obstruction Drain plugs for ice bin Refrigeration Fruits, fruit juices, soft drinks, mineral waters are to be kept refrigerated.

Electricity The amount of power points required will depend on the number of utensils and equipment that need power supply. However, you should have estra points being planned for future espansion of equipment. This also allows for flexibility to reposition equipment. The points should be considered for:

Cash register Blenders Juicers Ice crusher Etc..

Storage All bar a require a reserve stock to cater to unusual peaks of business. Sufficient space must be provided.

Adjacent store Cupboeard Drawers

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109

BEVERAGE KNOWLEDGE

NON - ALCOHOLIC BEVERAGES Mineral Water Soft Drinks Syrup

ALCOHOLIC BEVERAGES Wine of the World Spirits Compounded Beverages

LEARNING OBJECTIVES By the end of these units participants will be able to:

a. Identify all types of alcoholic beverages and serve them with care; b. Discuss how the alcoholic beverages are produced; c. Use the various alcoholic and non alcoholic beverages in the preparation of cocktails and mixed drinks.

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NON ALCOHOLIC BEVERAGES

Consuming non-alcoholic beverage has become a way of life. Some of us refresh ourselves with carbonated drinks at the end of a tiring day. As more and more people are becoming more health conscious, the trend is toward drinking lesser alcoholic content veverages. Non-alcoholic beverages may sometimes be classed into the followings: Stimulating e.g. coffee, tea Refreshing e.g. aerated waters Nourishing e.g. fresh juices, milk There are four categories of non-alcoholic beverages Water Mineral water Soft Drink Syrup

WATER

Water is vital for living. Human beings need H2O to regulate their bodily functions. It forms the basis for all beverages both non-alcoholic and alcoholic. It is used both for consumption and other purposes e.g. domestic washing.

MINERAL WATER

Mineral water is defined a s natural water tapped from a natural or drilled spring or well and whose mineral salt content gives it specific properties wich is claimed to be beneficial to health.

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Criteria of a Genuine Mineral Water (EEC regulation)

It must be bottled at the sourve under strict hygienic conditions (to safeguard its purity and changing identity). It is not treated before bottling except to filter iron and excessive sulphur (sulphur discolour the plastic bottles).

It should not be pasteurised or carbonated (render it sterile).

Its bottle is still fitted with intact original clousures (to avoid possibility of contamination or adulteration).

The Label must clearly states the source of origin.

Information on the label must be legible and indelible (so as not deceit customers) Mineral Water can be classified into: Still Sparking

STILL MINERAL WATER

Esamples of popular still mineral water brands available at hotel bars: Contrexeville (France) Vittel (France) Volvic (France) Mountain Valley (USA) Polaris (Thailand) Laoshan (China) Spa (Belgium) Eden (Italy) Evian (France 112

SPARKLING MINERAL WATER

Exemples of sparkling minera water:

Perrie (France) Staminade (Malaysia) Uberkinger (Germany) Farris (Norway)

Vichy (France) Apollonaris (Germany) Badoit (France) Ramlosa (Sweden) Level of mineralization

This is judged on the residue obtained by bottling the water at 180 C. There are three levels of measurement: : Light : Medium Hig : less than 500 mg. of solid per litre of mineral water up to 1000 mg. of solid per litre of mineral water over 1000 mg. of solid er litre of mineral water

Level of carbonation

According to the EEC regulations mineral waters must be bottled at the source of origin. If at the source of origin, carbon dioxide is found in the water, it can be classified as sparkling mineral water. It is allowed by law that the carbon dioxide be removed fully or partially. However, it must be indicated on the label. This gas may be drawn off initially and re-injected at the bottling line to provide a constant level. The label must indicate that it is fortified with carbon dioxide from the source. An example of this is Perrier from France. Carbon dioxide content are measured in grams per litre: Lightly carbonated : Moderately carbonated : Highly carbonated : 3 grams per litre (Badiot or Ferrarelle) 3-6 grams per litre (Perrier or San Pellegrino) 6-9 grams per litre (most German water)

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SOFT DRINKS

It is easily available and enjoyed by people of all ages. It is especially popular with youngsters becauses of its sugar content. It comes in two types namely still and carbonated forms. It is commonly used as mixers for spirits. It contains 97% of water and comes in various flavours.

Components of Soft Drinks: Water In specially treated to remove unwanted substances and also control alkalinity for a consistent and quality product. Carbon Dioxide Provides a sparkling appearance and allows consumer to enjoy its unique acidic taste. It retards the growth of micro-organisms particularly at a higer carbonation volume. Flavouring Is essential for product differentiation. flavours come in 2 forms: natural estracts (citrus beverages) synthetic flavouring

Fruit Juices Give intensity of flavour. Compounded flavouring is often practised to avoid microbiological spoilage. Colouring Influence the consumers choice as colours accevt drinks attractiveness. Beverage colouring can be grouped into:

natural colours artificial colourings

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 Sweeteners Carbohydrates presence is also known as sugars. They enhance the taste of a drink and also give it body. Common sugars used includes: a) b) c) Sucrose granulated white sugar Fructose and Glucose monosaccharides used in sports drinks Fructose corn syrup liquid sugar

Intense sweeteners may also be used. They are sweeter than carbohydrate sugars. A common example is the saccharin found in low calorie and dietetic drinks. Acidulants Play a key role in the soft drink formulation the balance of sugar to acid ratio. Common acids include: a) b) c) Citric acid found in fruits Malic acid found in apples Ascorbic acid enriched with vitamin C

Preservatives Is used to restrain the growth of foodborne bacteria and prevent spoilage. Common examples are: Sulphur Dioxide its odour is a drawback and consumers may develop allergy such as cough. Benzonic Acid added in the form of sodium salt and is effective at low PH due to its low water-solubility. NOTE: Preservatives should be viewed as a preventive measure againts spoilage rather than as an ingredient.

SYRUPS

Contain a high concentration of sugar. Is not carbonated.

Example of syrups are:

Grenadine Orgeat Rock candy

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BEER
Beer is a brewed and fermented beverage made from malted barley and flavoured with hops. Most cultures have a history of making beer or beer-like beverages. This includes the beer-like drink called quass (or kvass) made from rye bread by the Russians. The Chinese samshu (samsoo), Japanese sake and Sarawakian Tuak are all made from rice.

There were recorded documents of beer brewing by the Sumerians. Some documents show that the Sumerians were producing beer some 6000 years ago. This was depicted on simulated 6000 years ols Sumerian engravings on wall showing Sumerians in formal entertains attire toasting each othe with beer at a celebrative funciotn.

COMPONENTS USED IN BEER MAKING

The quality of a beer is determined largely by the quality of the components used in the production.

These are:

- Water - Barley, malt - Hops - Yeasts - Sugar

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Water Although the quality of each ingredient is important, none is more so than the quality of the water wich the brewing idustry calls liquor. Beer contains above 85% water. The typer of water used will have a great deal to do with the quality of beer. Since it used in every stage of the brewing process, the quality and taste of the water has a great impact on the character of a beer. This is why, historically, breweries were located in and around ares with an abundant supply of good quality water. The liquor must be biologically pure an its mineral content must be analysed. If the water is hard (contains high amounts of dissolved mineral salts), it might not be suitable as the dissolved mineral salts in the water may cause problems during the production. Most waters used for brewing are therefore treated to render them suitable. Note: Pilsen in Czechoslovakia an Munich in Bacaria are both famous for water suitable for beer marketing.

Barley, malt Plants store energy in the form of sugar in fruits or as starch in grains and cereals. The alcohol in wine is produced bu the action of yeast on the sugars in grape juice. However, in beers, the source of this sugar is in the stored form of starch contained in the grains and cereals. Since starch cannot be converted directly into alcohol, man has, through time and experimentation learnt to convert starch into sugar. Once this is carried out, the sugar can then be fermented into alcohol.

Hops Hops are long vine-like creepers which exist as male and females plants. Only the unfertilised flower of the female hop vine is used in brewing. If fertilised, the seeds of the female hop flowers may cause problems in clarifying the beer. For this reason, wild male plants of the various species have been eliminated as the plants are perennial and can be propagated from cuttings. There are numerous varieties of hops. Like malt, water and individual yeast strains, the choice of hops greatly influence the character of the beer. Hops are added to the brew because they provide the beer with its: Aroma, bitterness, tangy flavour Antiseptic action preventing the development of micro-organisms Tannin which helps clarify the beer

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Yeasts The yeasts used must be very particular, as a change of yeast will result in a different character of beer. All strains of yeast are able to convert sugar into alcohol but apparently the individual yeast strains not only converts the sugars into alcohol but also carries out other functions that influences the character of the beer, more so than perhaps the alcohol. Brewers use specially cultivated strains of yeast in fermenting the alcohol for beer. This allows predicability and consistency in the final product. This unicellular, microscopic organism is protected more carefully in a brewery than any other ingredient, for once the particular strain has been selected it must not be allowes to change otherwise the character of the beer changes with it. Ther are two basic types of yeasts used in beer production: Top-fermenting Bottom-fermenting Top fermentig yeasts float to the top of the vat and exist as a foamy scum on top the wort (fermenting liquid) while bottom-fermenting yeasts sink to the bottom of the vat during the fermentation. An example of bottom-fermenting yeast is Sacchromuces carlsbergensis while Sacchromyces cerevisiae is a top-fermenting yeast.

Sugar

The sugar used in brewing must be specially treated. The treatment is dependent upon the desired flavor and character of the beer. A little amount of caramelisation and darkening of color occurs.

Pure cane sugar may also be used to boost the sugar level as the soluble sugars in the malt may be insufficient to produce the required amount of alcohol.

Sugar may be used as primer in some draught veer production.

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THE BREWING PROCESS

The brewing process comprises of the following stages:

- MILLING - BREWING - FERMENTATION - STORAGE - FILTRATION

MILLING

To prepare the main raw material Malt for production, it has to be crushed to smaller pieces called grits. In this way, the Malt starch is exposed and this will help it to quickly dissolve in warm water at the next stage. BREWING

The main purpose of this step is to convert the starch to a sugary extract called Wort and then flavour it with Hops. The whole process takes a batch of product often called a Brew, eight hours to complete.

Wort is obtained by mixing the Malt grist with warm water. The water will aactivate the Malt enzymes which will then convert the starch and proteins into soluble sugars called Wort. The whole solution is the filtered to separate the insoluble husk from the soluble Wort.

The filtered Wort has to be boiled to remove excess water and concentrate the Wort to the correct specific gravity. Hops extract is usually added to the Wort at the start of boiling to dissolve it. The Wort has to be boiled for one and a half hours to dissolve the Hops extract. After boiling, excess protein matters called Trub are remobed from the Wort to prepare for the next process.

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FERMENTATION

The main objective of fermentation is to convert the wort into alcohol with the help of brewers yeast. To prepare for fermentation, the hot Wort is first chilled to a low temperature and then aerated by injecting cleand Air. The cold aerated wort is then dosed with brewers yeast and then sent to the fermentation tank. In the fermentation tank, the air will help the yeast to multiplly profusely to ensure that there will be sufficient yeast to ferment the whole tank of cold wort. The yeast will stop multiplying when the air in the tank is exhausted. In the absence of air, the yeast will convert the wort sugars into alcohol and carbon dioxide gas, and various flavour substances. After the fermentation, the yeast will flocculate together and slowly sink to the bottom of the conical tank, where it is harvested. Yeast can be reused for the next batch of fermentation up to a maximum of five times. Fermentation takes one week and the beer is now called young beer. The young beer flavour is not right for drinking yet and needs to be aged in conditioning tanks called storage tanks.

STORAGE This process is often called the lagering process, which is German for storage. The young beer flavour will improve after two weeks of storage at a tmperature of zero degrees celsius. The undesired flavours will naturally be remobed by the yeast remnants still present in the beer, thus improvign the beer flavour. The beer is now called mature beer and is ready for drinking.

FILTRATION The mature beer has to be filtered because it still contains a high amount of yeast remnants and protein matters wich makes its apperance cloudy. In the filter vessel, many layers of filters powder are formed, wich will help in trapping the yeast and proteins, but allows the beer to flow through. The filtered beer is called bright beer and is now ready to be packed in bottles, cans and kegs for draught beer.

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Pasteurisation

Pasteurisation of beers is carried out by flash-heating canned or bottled beers. The object of pasteurising the beer is to stabilise the beer and extend its shelf life.

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Pasteurisation takes place at about 60C for about twenty minutes after which it is then cooled quickly. Flash pasteurisation is sometimes used. This is a faster process whereby the beer is kept at 85C for one minute.

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Pasteurisation of beer slows down, but does not halt the ravages of time and lenghten the shelflife of the product. The peak quality of pasteurised packaged beer: in cans this is about 4months while for beer packaged in bottles, this is about 6 months. Pasteurisation is the main difference between draft and bottled/canned beers. Althouh pasteurisation does contribute to the stability of the beer, it is said to affect and diminish the much desired fresh-tasting quality in the flavour of draft beers.

All bottled and canned beers were once pasteurised. Today, with the advent of microporous materials that filter out yeast cells, un-pasteurised beer can be packaged in bottles and cans with the assurance of a safe shelf-lifefor this sterile-filtered beer, permitting it to retain its uncooked draft taste.

THE COMPOSITION OF BEER

Beer is generally made up of:

Water

80 to 96%

Alcohol

0,5 to 13,5%

Carbohydrates

3 to 6%

The alcoholic content varies with the style of beer being made. For instance Bocks and Doppelbocks are, b y definition of their style, rather high in alcohol. The worlds strongest beer is the Kulminator (13,5% alcohol by volume) and comes from Kulmbach, Bavaria in Germany.

Protein

0,3 to 0,5%

The popularity of beer has led to some styles of beer that are often labelled a s light (low in alcohol). In Scandinavian countries there is a motorist beer that contains only 2,8% alcohol by weight while in Singapore beers like Swan Special Light is only 0,5% alcohol by, volume. Some beers have the alcoholic content removed at the end of the brewing process, so that the beer contain no alcohol at all yet retains the characters of a malt beverage.

The caloric value of beers vary with the alcoholic strength and carbohydrate content of the individual beer and beer style. Bock Beer, malt liquor, Malt Ales, Stout and Porter generally have a higher caloric value 123

DIFFERENCES BETWEEN TOP AND BOTTOM FERMENTED BEERS

Top fermented beers 1. Fermented by Sacchromyces cerevisaie 2. Beer is fermented at higher temperatures (15 to 25) 3. Stored and matured at about 12 C 4. May be primes to add carbonation and dry-hopped to offset the sweetness of the priming 5. Matured for a relatively short period, from 3 to 21 days

Bottom fermented beers 1. Fermented by Sacchromyces carlsbergensis 2. Beer is fermented at lower temperatures to 12 C 3. Stored and matured at about 0 C 4. May be Krausened, especially German lagers

6. Clarified by fining agents like Isinglass as maturation period is short 7. Some beers are not filtered and yeasts are left in the bottle or cask to condition (surlie) the beers. 8. More pronounced flavours, richer with distinct characters 9. Best served at higher temperatures from 12C (cellar temperature) to 16 to 181C (room temperature) 10. Generally less stable (lasts up to a month in a cask if the cask if not tapped) 11. Improves with age if bottle-conditioned or cask conditioned and generally improves with ageing e.g. Thomas Hardy Ale

5. Matured (Lagered) for much longer periods (up to 3 months) to allow yeasts to condition beers to add carbonation 6. Clarified by cold settling and racking over the long lagering period 7. Yeasts filtered out just jprior to bottling

8. Cleaner tasting, less flavoured, more thirst quenching 9. Best served cold, 7 to 10 C

10. More stable as yeasts are filtered out during bottling 11. Does not improve with further ageing

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TYPES OF BEERS

Top-fermented beers

Bottom fermented beers

Ales Porters Stouts Alt Kolsch Saisons Trappiste / Abbey Bier de garde

Lagers Pilsners Munchener Dortmunder Vienna Bock Doppelbock Light & diet beers

Lager: Originally is a cellar for maturing beer. It is light in body. Bock: This is dark in colour and heavy bodied. Sweeter and richer than lager. Dark Beer: It is made from malt toasted to a darker colour. Dark beer is not as sweet as bock (often confused as bock beer). Pilsner: Beer of Pilsen, Czechoslovakia. Pronounced hoppy character, hight bodied, light coloured. Ales: Full bodies and more bitter than lager. This is popular with the Enghlish and Canadians Porter: It is similat ro ale. It is heavier and darker with a rich and heavy foam and sweeter than stout. Only dark malt is used. Stout: Dark ale, sweet with a very strong malt flavour. Other beers: o Light and diet beers o Wheat beers o Steam beers o Ice beers o Sake

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ICE BEERS First introduced to Soutth-east Asia in early 1994, ice beeris firtst brewed as a regular beer in the normal process. The beer is then cooled down to very low temperatures until the water content in the beer starts to freeze into ice. The beer is then filtered off and a stronger, more concentrated flavoured beer results. This is ice beer.

BEER AND FOOD

Beer and food are a good combination. Beer can be either consumed with food or used in cooking. The tangy flavour of beer goes well with nearly all foods except very rich ones such as heavy cream sauces and whipped cream desserts. It is probably a preferred beverage with spicy or highly flavoured dishes.

Foods containing appreciable amounts of acid, such as the famous German dish, sucerbraten, would destroy a wine, but go wonderfully well with beer.

Unlike most other beverages, beer can be served anytime of the day and at any season. It can be cocktail, a dinner beverage, a social beverage, a car washing or ball game companion. Beer is perhaps the most adaptable of all beverages.

STORAGE OF BEER

Beer is a perishable product. It is, in fact, a food product, being made from grains, yeasts and hops and as such must be treated as a food. Finished and packaged beer leaving the brewery is at the peak of its favour and aroma and must be handled properly lest it deteriorate. Beer does not age after packaging, but ages prior to that, in the lagering vats. Therefore, it must be kept fresh.

The sooner beer is served, the better it will taste, so stock rotation is very important. Cold storage temperatures are desired because the temperature determines the storage time. Storage at too high a temperature can significantly reduce the time the beer will retain its top quality. The most desirable storage temperature range is from 4 C to 21 C.

The storage area must be clean and dry. Dampness can cause carton damage and, in estreme cases, rust on bottle caps. 126

Light is a great enemy of beer freshness. Light-struck beer has an undesirable taste and aroma, so the starage room should not have natural sources of sunlight and the electric lights should be turned off when not using the room. Beer bottles are dark colored for this reason. Canned beer is not subject to light damage, but sunlight can cause heat build up which may also cause damage.

How long a beer can and/or should be stored is dependant on:

the type of beer its alcoholic strength if it has been pasteurised the type of packaging used the storage condition

A bottle-conditioned or cask-conditioned beer is likely to age well and improve in flavour for a few years while most lager or pilsner beers are generally meant to be drunk as young as possible.

Bock and Doppelbocks with high alcoholic contents are generallu preserved by the alcoholic strength of the beer.

Bottled and canned beers have a slightly longer lifespan than cask or barrel-beers, like draught beers. Canned or bottled beers however, are best drunk within six months of bottling or being canned.

FACTORS IN JUDGING A BEER

We judge a beer based on its aroma, taste and its level of carbonation.

AROMA Beer aromas range from being quite malty to rather fruity styles. Some like Kriek and Framboise are dominated by the fruits used in making these fruit-based beers. The boquet of a beer is determined by the:

type of malt used types of hops used 127

use of other ingredients like fruits

TASTE Beers range from light and refreshing stule to rich, full-flavoured distinctively heavy styles. The taste or palate of a beer is determined by the:

type and amount of hops used type of malt used type of yeasts used amount of residual sugars water used in the mashing and brewing

CARBONATION The level of carbonation is determined by the use or non-use of various techniques that increase the level of carbonation. Krausening, priming and conditioning are natural forms of carbonation whereas impregnation (injection of carbon dioxide) is not.

The taste and aroma of a beer can be judged olfactory senses-how then is the level of carbonation judged?

The level of carbonation is visually judged by observing the beer for the following characterics:

head bead

BRUSSELS LACE The head is the foamy mousse that forms on top when a beer is poured. A dense, uneven head is the sign of a beer that has received natural carbonation.

Beads are the bubbles that rise in a glass of beer. Bubbles that are large and rush to the surface quickly with carbonation that fades quickly are signs of an artificially-carbonated beer. A naturally carbonated beer will have tiny beads that spiral upwards. The carbonation lasts for a longer period of time than one that is artificially carbonated.

The foam that sticks to the side of a glass as the beer is consumed is termed Brussels Lace. This is a sure sign of a beer that has been carbonated naturally. 128

DISPENSING DRAUGHT BEERS

Draught beer dispensing units in Singapore are usually provided free of charge by the local brewery, Asia Pacific Breweries, al long as the beers being dispensed are those produced by the brewery. In general, beers can be dispensed by Ice Bank Coolers and Portable Ice Box.

Ice Bank Coolers

This system is used in beverage outlets with a relatively high volume of draught beer business. The system is made up of a beer keg, the carbon dioxide cylinder fixed with a gas regulator, the beer tap, the Ice Bank Cooler and water inlet connector.

Carbon dioxide gas is introduced into the beer keg to carbonate the beer and at the same time to force the carbonated beer out of the keg into the Ice Bank Cooler. The Ice Bank cooler is refrigerated by an electric compressor and the beer is rapidly cooled and then dispensed through the beer tap.

The gas regulator monitors the pressure in the gas cylinder while the water line when connected allows the operator to flush out the beer line at the end of each day, ensuring that no stale beer stays in the line. Portable Ice Box

This is a portable version of a draught beer dispensing system. The beer is carbonated and forced out of the beer keg by the carbon dioxide.

The beer moves through flexible piping into aluminium coils in the ice box. The system cools the beer by using an insulated ice box filled with ice and water to cool the coils containing the beer.

Adding salt to the water and ice helps improve the cooling action of the coils. This system allows the operator to serve beer in areas where electrical outlets are not easily available.

Draught beers (draft), not being pasteurized, are preferred by many consumers. Since they yield greater profits, they are also preferred by many operators. Modern barrels are easy to tap and personnel can be readily trained in the proper handling of the equipment. 129

Service of Beer

Whether serving canned, bottled, or draught beer there are fundamental procedures and rules to be followed.

o o

Temperature bber should be stored in refrigerator at 2C to 3C unpasteurized draft beer can spoil if stored above 7C serving temperatures for all beer at 4C to 7C Europeans drink their beer a little warmer than the Americans Beer served too cold will be flat (th CO2 is sleeping) and looks cloudy Beer served too warm will be wil and foamy Cleanliness of Glasswares

- glass must not be greasy or dirty - dirty glass will make a beer look flat, the foam will not stay and the bubbles stick along the inside of the glass - it is important to have the proper cleaning equipment at the bar and to use the right detergents and clean water. Note: beer served in cold glass will look excellent. o Pouring of Beer

- must have a good head at the top of the glass - foam should be about inches to 1 inches - tilt the glass at an angle of 45C and pour the beer - always use a new glass for serving another glass of beer

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APB (S) PRODUCT KNOWLEDGE MATRIX

Product Brand Tiger Anchor Heineken Tiger Classic Raffles ABC Stout

Alcohol Content Country of Origin Product Differenciation 5% 5% 5% 5,5% 3,5% 8% Singapore Singapore Holland Singapore Singapore Singapore Premium Gold medal beer Additional Aroma Hops Full mat Traditional process Additional Crysal malt Light beer Less calories Black malt Maize Suger Guinness Flavour Extract Clear glass with lemon slice Smooth creamy ale Nitrogen and CO2 gas Imported in 50 kg kegs Made by traditional German recipe Double iced brewed

Guinness Stout Corona Hoopers Hooch

8% 4,7% 4,7%

Ireland Mexico Ireland

Barons Beer Anchor Ice Beer

8,8% 5,8%

Singapore West Malaysia

Beer glossary
Abbey - Belgian ale, brewed in a commercial secular brewery. ABV - Alcohol by volume. This is a measurement of the percent of alcohol present in a volume of liquid. To obtain this number take the original gravity and subtract the final gravity then multiply the answer by 131.25. One pound of fermentable sugar is approximately equal to 1% ABV in a 5 gallon batch. ABV = ABW x 1.25. ABW - Alcohol by weight. This is a measurement of the percent of alcohol present in a volume of liquid. The percent is the number of grams of alcohol in 100 centiliters (e.g. 5%ABW equals 5 grams of alcohol/100 cl) - ABW = ABV x .80 Acetaldehyde - A by-product of fermentation. It is recognized by an aroma of green apple. Acid rest - A stage of the mashing process where phytase converts phytic acid to phosphoric acid to acidify the mash.

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Adjunct - An unmalted fermentable ingredient, like honey or sugar. It is used to increase the alcohol or add to the flavor. Adjunct grains, like corn or rice, can be added to lighten the flavor of the beer. Alcohol - A byproduct of fermentation. It is produced when yeast consumes the fermentable sugars. Alcohol is what causes intoxication. In the case of beverages we are talking about ethyl alcohol or ethanol (CH3CH2OH). Ale - Ales are beers made with top fermenting yeast. They typically are fermented between 6875F. Ales absorb some of the byproducts from the fermentation which cause can a fruity or estery nose or flavor. Alpha Acid - These come from the soft resin of the hop flower. They are made of humulone, ad-humulone and co-humulone. Anaerobic - An organism that can live with out atmospheric oxygen. Aroma Hops - Hops added at the end of the boil that add to the aroma of the beer. Astringent - A dry, sometimes harsh taste which comes from errors in using the grain. Attenuation - The percent of sugars consumed by yeast during fermentation. Autolysis - The self digestion of a cell's body by its own enzymes.

Balling - A scale for measuring the specific gravity of a solution. Created by Carl Joseph Balling.

Balthazar - A bottle, 12 liters in capacity.

Barley - A cerel grain that is malted and used in the mash for making beer.

Barleywine - A high alcohol, quite malty, English style beer. Alcohol levels are usually between 8.5% and 12% ABV.

Barm - Liquid yeast appearing as froth on fermenting beer.

Barrel - A unit of measurement used by brewers in some countries. In Britain, a barrel holds 36 imperial gallons (1 imperial gallon = 4.5 liters), or 1.63 hectoliters. In the United States, a barrel holds 31.5 US gallons (1 US gallon = 3.8 liters), or 1.17 hectoliters.

Becher - Similar to a pub glass, but thinner walls and they stop angling out about 2/3 of the way up the glass and become straight at this point.

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Berliner Weisse - A regional beer of northern Germany, pale, top-fermented, and made with wheat. Biere de garde - French term that applies to a strong, bottle-conditioned ale that is designed to be laid down when fermenting.

Bittering Hops - Hops added to the boil with 45 - 60 minutes left. These are responsible for the bitterness of a beer. Bock - A very strong lager traditionally brewed in winter to celebrate the coming spring. Fullbodied, malty, well-hopped. Body - The feel of thickness of a liquid in the mouth. Bottle Conditioning - Beer bottled without removing the yeast or having been pasteurized. Yeast and sediment are present in the bottle. Beer packaged this way can grow more complex over time. Brew Kettle - The vessel that the boil takes place in. Brewpub - A pub that makes its own beer and sells at least 50% on premesis. Bright beer - Finished beer that is prepared to be bottled or kegged and served. The last stage in the brewing process before packaging. Brown ale - A British-style, top-fermented beer which is lightly hopped and flavored with roasted and caramel malt. Bung - A rubber or wood stopper that seals the bunghole. Bunghole - A hole in a barrel, keg, or cask from where liquid is drawn. Cane sugar - Sucrose, or white table sugar is a highly fermentable sugar, usually refined from sugar cane or sugar beets. In brewing, cane sugar is sometimes used as an adjunct because it is cheaper than malt. It lightens the color and body of the beer, boosts the alcohol content, and can add a cidery taste that is considered not true beer flavor. Caramel malt - A sweet, coppery malt which imparts both color and flavor to beer. Gives a golden color and a nutlike flavor to beer. Used frequently in darker ales Carbonation - The "fizz" or effervescence in a liquid. The carbonation is a byproduct of yeast eating fermentable sugars (which releases carbon dioxide) if this happens in a closed container the beer reabsorbs the carbon dioxide in the form or carbonation. Carbonation can be also forced into a beer by adding pressurized carbon dioxide in a closed vessel. Carboy - What homebrewers call the container that the fermentation takes place in. Usually made of glass and can come in a few different sizes, with the most popular being 5 gallons. Cask - A container for beer that is sealed. They can be wood or metal. Cask Conditioned Ale - See cask conditioning. - It is usually poured via gravity or a hand pump, not via CO2. It may seem flat compared to "regular" beers. The beer is also called living beer as the yeast is still active in the brew. Cask Conditioning - After ale has gone through primary fermentation, then run through a filter. It is transferred into a cask where more yeast is added and a secondary fermentation takes place. A fining material is added to settle out the yeast. 133

Centrifugation - A clarification method using centrifugal force to strain and clarify the wort during its cooling stage and the finished beer prior to racking. Chalice - These are typically for Belgian abbey and trappist style beer. They can have a look of royalty about them. They can be more "V" shaped with either straight or an inward curving top, sometimes rimmed with a precious metal. The stem is thick and the length is usually rather short. Chill Haze - A cloudiness that appears in beer when it gets cold. It is a result of proteins and polyphenols combining as a result of hydrogen bonding. The haze disappears as the beer warms up. Chill Proof - By adding certain clarifiers to beer, it prevents chill haze by precipitating out the haze causing agents. Chocolate malt - Malted barley that has been roasted to a deep brown color. It gives a nutty, toasted flavor to beers as well as deep reddish brown color. Cold filter - As an alternative to pasteurizing, beer can be passed through a filter fine enough to remove the suspended yeast and so stop fermentation. Preserving more beer flavor than pasteurization, cold-filtered beers are often incorrectly called "draught". Craft beer - Beers made by small, independent brewers with only traditional brewing ingredients such as malt, hops, yeast and water, and brewed with traditional brewing methods. Crystal malt - When fresh malt is carefully dried at warm temperatures, some of the starches are converted to sugars which crystallize within the grains. When these crystal malts are used in brewing, they add sweetness, body and a reddish gold color to the beer. Decoction - Exhaustive system of mashing in which portions of the wort are removed, heated, then returned to the original vessel. Dextrin - The unfermentable carbohydrate produced by the enzymes in barley. Diacetyl - A natural byproduct of yeast. It can have the flavors of butter or butterscotch. DMS - Dimethyl Sulfide. - A sulfur compound that can be a desired flavor in lagers, but not in ales. DMS can be created by bacterial infection, which has the smell of cooked cabbage. DMS is also created during the boil and is removed by vaporization. If the wort is not cooled quickly then it will dissolve back into the wort. Dortmunder - A gold-colored, bottom-fermented beer from Dortmund, Germany's largest brewing city. Dosage - The adding of yeast right before the bottle conditioning of a beer. This is also done with champagne. Double bock/dopplebock - A stronger bock beer, though not necessarily double the strength. The original of the style was brewed by the Italian monks of the order of St. Francis of Paula in Bavaria to help them though their Lenten fast Double Magnum - A bottle, 3.0 liters in capacity. Draught/draft - Beer that is served from the cask, keg or barrel. Draught can be pasteurized, filtered or cask-conditioned, but bottled or canned beer is not, by definition, draught. The word means "drawn" or pulled from the cask by a pump.

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Dry beer - In the late 80's, Asahi Brewery of Japan refined a brewing process that fermented virtually all the sugars in their beer. Described as having less aftertaste, it actually had almost no taste at all. It sold well, though, so major breweries around the world began brewing "Dry Beers" of their own Dry Hopping - Adding hops after the boil or even in the cask to increase hop aroma and flavor. This is most often seen in various types of ales, but not in lagers. Dry stout - The Irish version of stout, slightly more bitter and higher in alcohol than the English sweet stout. Dunkle - This is a term used mainly in describing German wheat beer. It means dark - in contrast to Helle or pale. Estery - Aroma or flavor or fruit or flowers in beer. This can be caused by certain yeast strains or higher temperature fermentation. Ethanol or Ethyl Alcohol - Colorless liquid at room temperature. It has a boiling point of 78C and freezes at -114C at 1 atmosphere. It is intoxicating and flammable. This is the alcohol in alcoholic beverages. Fermentation - The reaction of the yeast consuming the sugars in wort in the case of beer. This process creates ethyl alcohol and carbon dioxide. Final Gravity - The specific gravity after fermentation has taken place. Fining - Materials added to beer during secondary fermentation to help settle out the yeast and other particulates. These materials can be isinglass, gelatin, Irish moss, and others. Finishing Hops - Hops added near the end or after the boil to add aroma and flavor. They do not tend to add bitterness. Firkin - Unit of measure. 1 Firkin = 9 Imperial Gallons. Flocculation - The clumping, gathering or fallout of yeast cells after fermentation. Different yeast strains have different levels of flocculation. Flute - Typically seen with champagne. Beer flutes have shorter stems than champagne flutes. The mouth has a smaller diameter than the mid section to hold in carbonation. Goblet - Goblets can resemble a fishbowl. Typically they have a round bowl and come in various sizes. They are somewhat like a brandy or cognac snifter. Use these for high alcohol sipping beers. Grist - A term for milled grain(s). Gueuze - A blend of aged and young lambic ale.

Hard Cider - Fermented beverage made from apples. Heat Exchanger - A device to rapidly cool wort. Usually copper tubing that has cold water running through it. Sometimes 2 tubes, one inside the other, with wort going through one and cold water going through the other. Hefe - German word for yeast.

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Helle - This is a term used mainly in describing German wheat beer. It means pale - in contrast to Dunkle or dark. Hogshead - A cask that holds 54 imperial gallons. Hops - Hops come from the Humulis Lupulus plant or vine. It is the female flower that is used in brewing. They come in several forms, whole, pellet and plug. Hops are what makes beer bitter. There are volumes written on hops, if you are interested, there is plen Hydrometer - A device that measures specific gravity (SG) of a liquid. Hydrometers are usually calibrated for measurements at 60F. If what you are measuring is not at this temperature, you should use a hydrometer correction table. Approximately the correction amount is (Temperature-1.8)x.03 (e.g. (77F-1.8) x .03 = 2.2 take the FG and add 2.2 to get the calibrated SG) IBU - International Bitterness Unit. It is a number that denotes the bitterness of the beer. The higher the IBU the more bitter the beer. IBU = Ounces of Hops x AA% x Utilization% / Gallons x 1.34 Imperial - 1. A bottle, 6 liters in capacity. 2. A beer which is stronger than the typical base style. I have most often seen it described as 20 gravity points higher than the BJCP style guidelines. 3. A pint glass of 20 ounces. Infusion - Soaking or steeping grains in water or wort to transfer the flavors from the grain. IPA - India Pale Ale. A strong, hoppy Pale ale. The style originated in Britain in the 19th century, and had a high alcohol content and hopping rate, allowing it to survive the long sea voyage to India. Jeroboam - There are several sizes of Jeroboams: 3.0L, 4.5L and 5.0L. Typically the 3L size is used for sparkling wine, and the 4.5L is for red wine. Keg - A large metal (stainless steel) vessel that contains beer. They come in several sizes, 2.5 gallon, 5 gallon, 7.75 gallon and 15.5 gallon. Import kegs come are usually 13.2 gallons (50 liters). Kilderkin - Unit of measure. 1 Kilderkin = 18 Imperial Gallons Kolsch - Looks like a cylinder. The kolsch glass has straight sides and is tall. Holds 12 oz. Krug - The only beer glass with a handle. Typically very heavy and sturdy. They can have different textures and come in different sizes. Also called a mug or seidel. Lager - Beer made with bottom fermenting yeast. Lager is fermented at lower temperatures and usually takes longer to ferment than ales. Since the fermentation is at low temperatures, the yeast byproducts are reduced and a cleaner more crisp beer is the result. Lagering - The process of aging beer at low temperatures, usually under 50F. This process takes anywhere from a weeks to months. Lambic - A traditionally Belgian brew that is typically sour. It is usually fruit flavored (peach, raspberry, cassis, cherry) and fermented with wild yeast and several types of bacteria. Lauter - To drain the wort to the mash tun. Lauter Tun - A vessel where mash settles and grains are strained out of the sweet wort. 136

Light Struck - The result of exposure of beer to light and heat. It is recognizable by a skunky smell. Liquor - The brewer's word for water used in the brewing process, as included in the mash or, used to sparge the grains after mashing. Lovibond - A measurement of color. The scale starts at 0 (zero) and goes to over 500. The higher the number the darker the color. Lupulin - A yellow resinous powder found on the female hop cone that contains the bittering principle used in making beer. Magnum - A bottle, 1.5 liters in capacity. Malt - (noun) Grain that has been malted. (verb) The malting process consists of wetting the grain and allowing it to germinate. During the germination, some of the starches in the grain get converted to sugars while others become simple soluble starches and other enzymes. The grain is then dried and tumbled to knock the beginnings of roots off. The grain is then kilned to dry it thoroughly and carmelize some of the sugars like in crystal malt or blacken it like a black patent malt. Malt Extract - Sweet wort that has been reduced to a syrupy liquid or dried into a powder. Malt Liquor - A legal term in the U.S. for fermented beverages with alcohol that is higher than normal - or around 7-8%. Maltose - Water soluable, fermentable sugar from malt. Marie-Jean - A bottle, 2.25 liters in capacity. Mash - (verb) - Release of sugars from grains into water. (noun) The mixture resulting from mashing. Mead - A beverage made from fermented honey. Microbrewery - A brewery that produces less than 15,000 barrels per year. Mouthfeel - How a beer feels in the mouth. Usually describes as thin or full. Mug, krug, seidel - The only beer glass with a handle. Typically very heavy and sturdy. They can have different textures and come in different sizes. Noble Hops - Hallertauer Mittelfruh, Tettnanger Tettnang, Spalter Spalt, and Czech Saaz are the 4 main noble hops. There are others that can be considered noble, but they were bred from noble hops. These are Perle, Crystal, Mt. Hood, Liberty, and Ultra. Original Gravity - The specific gravity of the wort before yeast is added. Oxygenation - The addition of oxygen in the wort. This is done to help provide the yeast with oxygen for a healthy fermentation. Pasteurization - Heating food or liquid to high temperatures to kill bacteria and other microorganisms. This also kills yeast. Developed by Louis Pasteur (1822-1895). Phenolic - A medicinal taste caused by volatile phenol compounds. Pilsner - 1. A beer style. Typically crisp and refreshing, with a light to medium body and a clear, light to deep gold appearance.

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2.These also are tall, somewhat thin walled, sloped glasses with a solid base. Their capacity is usually 12 oz. Pint glass - Probably the most common beer glass. Straight, thick sides at a slight angle making the mouth of the glass larger than the base, typically holds 16 oz. You may also come across an Imperial Pint glass. These hold 20 oz. have somewhat thinner sides and a bulge about 3/4 of the way up the glass. These also come in 10 oz. half pint sizes. Also called a pub glass. Pitching - Pitching yeast is basically adding yeast to wort. This is done around 70F. Pitching when the wort is too warm or too cold will kill the yeast. Plato Degrees or Degrees Plato - A method or different scale for measuring sugar in wort. It is an updated rendition of the Balling scale. Pokal - A pokal is a European pilsner glass with a stem. Can look similar to a tulip without the flare at the top or similar to a chalice with a smaller less angular bowl. Holds 12 oz. Primary Fermentation - Vigorous fermentation where the yeast cells multiply and feed on the fermentable sugars in the wort thus releasing carbon dioxide. Priming - Addition of sugar to promote a secondary fermentation. Pub glass - Probably the most common beer glass. Straight, thick sides at a slight angle making the mouth of the glass larger than the base, typically holds 16 oz. You may also come across an Imperial Pint glass. These hold 20 oz. have somewhat thinner sides and a bulge about 3/4 of the way up the glass. These also come in 10 oz. half pint sizes. Also called a pint glass. Racking - Transferring the wort into another container. Beer is racked from the primary fermenter to the secondary fermenter. Real Ale - See cask conditioning Reinheitsgebot - The German Purity Law of 1516 that states the only 4 ingredients that can be included in beer are water, malted barley, yeast and hops.

RIMS - Recirculating Infusion Mash System - brewing setup that is quite popular among homebrewers. Saccharification - A stage of the mashing process during which complex glucose chains are broken down into fermentable sugars, mainly maltose. Saccharomyces carlsbergensis - Lager or bottom fermenting yeast. Saccharomyces cerevisiae - Ale or top fermenting yeast. Saccharomyces uvarum - Lager or bottom fermenting yeast. Also known as Saccharomyces carlsbergensis. Scotch Ale - A top-fermented beer of Scottish origin. Traditionally strong, very dark, thick and creamy. Secondary Fermentation - After primary fermentation, which can be very active the beer is "racked" into another vessel for secondary fermentation. This helps remove some of the expired yeast which may give off negative flavors if left in. Secondary fermentation also helps with cl Seidel - The only beer glass with a handle. Typically very heavy and sturdy. They can have different textures and come in different sizes. Also called a mug or krug. 138

Sparge - The recovery of sugars by spraying hot water on the grain bed. Specific Gravity - The measure of density of a liquid or solid compared to water. Water has an SG of 1.000 at 39F. Stange - is a taller, thinner version of the pilsner glass. Holds 12 oz. Also called a stick. Steam Beer - A beer produced by hybrid fermentation using bottom yeast fermented at top yeast temperatures. Fermentation is carried out in long shallow vessels called clarifiers, followed by warm conditioning and krausening. The style is indigenous to America and was first produced in California at the end of the 19th century, during the Gold Rush. Stick - This is a taller, thinner version of the pilsner glass. Holds 12 oz. Also called a stange. Terminal Gravity - The specific gravity of the wort after fermentation has ended. Sometimes called final gravity. Trappist - A beer brewed within a Trappist monastery, under the control and responsibility of the monastic community. Only 6 breweries (5 in Belgium and one in Holland) can use the appellation "Trappist": Chimay, Orval, Rochefort, Westmalle, Westvleteren and Achel. Tulip glass - The tulip glass looks somewhat like a tulip - go figure. It can have a stemmed base and roundish bowl, which thins out about 1/2 way up the glass then flares out slightly. It can also be similar in style to a pint glass, but has the tulip flare. Holds 16 oz. Wheat beer glass - These are tall, somewhat thin walled, sloped glasses with a solid base. They are typically 1/2 liter in capacity. They resemble a pilsner glass, only taller. Willibecher - Similar to a pub glass, but thinner walls and they stop angling out about 2/3 of the way up the glass and become straight at this point. Also called a becher. Wit - "White" beer. It is a cloudy wheat beer, spiced with corriander and orange peel. Wort - Wort is beer before it becomes beer. After you boil the ingredients together that mixture is called wort. Wort Chiller - A device to rapidly cool wort. Usually copper tubing that has cold water running through it. Sometimes 2 tubes, one inside the other, with wort going through one and cold water going through the other. Also called a heat exchanger. Yard - As the name suggests - it is about 3 feet long. They are awkward and can be quite fragile. They hold almost 3 pints. They also come in half yards. Yeast - Yeast is what makes the alcohol in beer. Yeast eats the sugars in the wort and gives of alcohol and carbon dioxide. Zymurgy - The branch of chemistry dealing with fermentation.

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WINE

Wine may be classified and described as:

Red, white or ros Dry, medium-dry or sweet Light, medium or full-bodied Fortified, fortified and aromatised or natural table wines Still or sparkling

Obviously, wine may be described using its combined characteristics. Thus a wine may be a light, dry, white wine that is sparkling like Champagne or a fortified, full-bodied, red wine like Port.

Using the above descriptions, let us consider these elements in wine:

1. 2. 3. 4. 5.

Colour Sugar content Alcohol content Carbon dioxide content Flavour addition

1.

Colour

Wines generally come in three colours : white, ros (pink) and red.

Red wines range in colour from light, brilliant reds and purples to dark opaque, inky-looking wines.

White Wines range in colour from watery, transparent examples to deep shades of yellow and straw gold. The colours are deeper in colours if they are matured in oak barrels, drawing the colour from the wood.

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Ros wines have colours range from light pinks to orangy-salmon pinks to very light, pale reds. Ros (pronunced roe-zay) is French for pink.

2.

Sugar content

Wines vary in the amount of sugar remaining in the wine after fermentation sptops. Depending on the redisual sugar content, wine may be classified as sweet, medium-dry (also termed medium-sweet) or as dry.

Sweet wines are those with high amounts of residual sugar and thus taste distinctively sweet.

Medium-dry wines are those with residual sugars contnts lower than sweet wines but higher than dry wines. Thus they may also be termed as medium-sweet.

Dry wines are those with residual sugats contens lower than medium-dry wines, usually between 0 to 4 grams of residual sugars per litre.

3.

Alcohol content

Wines may also be classified by the level of alcohol in the wines. Thus we have natural table wines and fortified wines.

Table wines are those that generally have alcoholic concentration lower than 15% alcohol by volume. There are 3 types of natural table wines. Light-bodied, Medium-bodied and Full bodied wines.

Light-bodied wines are those with 8 to 10,5% alcohol by volume;

Medium-bodied wines have between 11 to 12,5% alcohol by volume;

Full-bodied wines arethose that have 13 to 15% alcohol by volume. 141

Fortified wines are still wines that have been fortified (where alcoholic strength is increased by adding grape brandy). This also stops fermentation midway and the wine tends to retain some of the natural sweetness of the grapes. The eventual alcoholic strength of fortified wines range from 16 to 21% alcohol by volume. * besides alcoholic content, wines are also described as being light or heavy-bodied by the sensory weight they create on the palate of the taster. This weight is determine in part by the residual sugars, tannin content and presence or lack of flavours in the wine.

4.

Carbon dioxide content

By considering the carbon dioxide content in a wine, we may classify them as either stil or sparking wines.

Still wines goes through the normal fermentation process and they are not sparkling or effervescent.

Sparkling wines goes through two separate fermentations. Since the secondary fermentation takes place within an enclosed container, the carbon dioxide gas dissolves in the wine creating an effervescent or bubbly wine.

5.

Flavour addition

Wines may also have flavours incorporated into themn through the addition of extracts of aromatic herbs and spices or by macerating these in the wines. These wines are also usually fortified to increase the alcoholic content and thys are described as Fortified and aromatised wines.

Fortified and aromatised wines are still wines fortified by grape brandy and flavoured with aromatic herbs and spices.

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THE COMPOSITION OF WINE

To date, scientific analysias has shown that there are some 250different components in wine. Most of these components are only found in minute quantities but are believed to influence the multitude of aromas found in wine.

The proportion of each of these elements varies according to the soil, the grape varieties, the rainfall, the amount of sunshine and climatic fluctuations within the year. The character and originality of each wine depend on the variations in the proportions of hese elements.

The main components of wine are:

75 to 92% of biologically pure water that is drawn directly from the earth by the vines; 8 to 15% of alcohol. Produced by fermenting the grape-sugar; varying amounts of residual sugars depending on the style of wine; varyng amounts of tannin in red wines; varying amounts of naturally occurring *organic chemicals like phenols, esters, ketones and aldehydes; varying amounts of **fruit acids like malic, lactic, citric and tartaric acids; trace elements such as minerals and proteins

*organic chemicals in wines such as phenols such as anthocyanin gives wine its colour as well as its textural properties while esters, ketones and aldehydes combine to create the aromas so appreciated in wines

** fruit acids provide a foil to the alcohol and sugar in wines, creating what is known as balance.

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A WORLD OF WINE

About 70% of wines in the world are produced in the European countries located around and north of the Mediterranean Sea. The climatic conditions here are suitable for grape-growing. Similar conditions do exist elsewhere for the cultivation of vines and today the vine is an important crop grown in many regions of the world. Wine-producing regions are found in the following:

African continet Australasia American continent Europe Far East Asia Middle Eastern countries

A look at the distribution of grape-growing/wine making regions of the world will reveal a distinct pattern: that these regions generally fall into 2 temperature climate zones. These regions usually lie between the latitudes of 20 to 50 degrees in both North and South Hemispheres.

Thus in Europe, Germany is at the extreme north of the limit and countries further north like Poland, Denmark, Sweden, Finland, Norway and Iceland do not produce any wines.

The best wines of Europe come mainly from France, Italy, Spain, Portugal, Germany, Hungary, Switzerland and Austria. These countries have historically devoted much time, research to discover the best grape varieties suited to their unique climatic an soil conditions for viticulture.

Today the worl-wide trend in wine-growinf is moving towards quality rather than quantity. Better selections of grape varieties and advanced cultivating methods are the attributing factors towards this quest for quality. With smaller production, yield qualities and standards are enhanced.

This race for quality is also apparent in new world countries like the USA, New Zealand, Australia and South Africa.

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CLIMATE

The climatic conditions of a geographical regiona are a relatively constant factor. Unlike changes in weather, variations in climate seldomj occur and thus climate do not vary drastically on a day to day basis. The seasonal chanes in the temperate climates of the vinegrowing regions provide the necessary sunlight, warmth and moisture for vines to flourish.

Generally, all vines require the following climatc conditions:

an average annual yearly temperature ranging from 10C and 14C; sufficient moisture either in the form of rainfall or through irrigation an average of seven hours of sunshine daily during the ripening period

Wine cannot be made without water. However, the amount of moisture required is subject to the time of the year and stages of growth of the grape bverries. Moisture during summer and spring is generally desirable but never near harvest time. Some countries like France prohibits the practice of irrigation while wine regions in the USA and Chile allow the practice as there is lillte or no rainfall during the long, hot summers. Conditions with too little sunlighty results in unripened grapes resulting in wines which are very acidic and without enough alcohol. Howevber, too much sunlight is also similarly destructive as it deprives the wine of the acidity necessary to provide the freshness so valued in white wines. 1. SOIL

Rich, well-irrigated soils allow for better growth of the vines but this tends to encourage the vine to put on lots of leaves and fuit. However, these grapes generally lack a concentration of flavours producing poorer quality wine-making grapes.

Paradowically, soils that are poor, but not excessively damp, will produce grapes of great concentration of flavours and sustance. Almost any king of soil is suitable as long as it is poor. In other words, humus is absolutely out and rocky soils arebest of all. The main characteristic of a good vine soil is its lack of plant nutrition. Suitable soils for vines all have one common property-they are porous and allow water to drain off quickly. Vines dislike overly damp soils and porous soils prevent the roots from becoming clogged with water and ensure relatively-free fungal growing conditions.

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2.

GRAPE VARIETY

Grapes generallu come in two colours: red and white. Red is a term used to encompass darker coloured grapes which are anything from pink to those that are almost black. White grapes are generally those that are greenish in colour and without dark pigmentation.

There are many species within the family of plants which we cll grapes. The members of this genus or family of plants are usually identified by the prefix Vitis. Vines which produce grapes suitable for wine-making belong to the species of Vitis called Vitis vinifera.

Listed below are some Vitis vinifera varietis used to produce the majority of the worlds wines:

White grape varieties Aligot Chardonnay Chasselas Chenin Blanc Colombard Folle Blanche Gewrztraminer Muscadelle Muscadet Muscat Pinot Blanc Pinot Gris Riesling Sauvignon Blanc Sylvaner Ugni Blanc Smillon

Red grape varieties Cabernet Franc Cabernet Sauvignon Gamay Grenache Merlot Malbec Petit Verdot Pinot Meunier Pinot Noir Sangiovese Syrah Tempranillo Zinfandel

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There are about 7000 grape varieties wich thrive in different soils conditions and climatic conditions. To add to this, consider the fact that each variety is affected by the soils it is grown in and we have a large number of possilities and variations. In addition, hybrid varieties (crossings) are also continuously being developed as well to provide vines which can thrive and give their best on a variety of soils and in a variety of climatic conditions.

Variations can also occurt even amongst berries from the same sluster of grapes may show differences in compositions: the ends of most clusters of grapes are lighter in colour, higher in acid and have lower sugar levels than berries from the main body of the cluster.

These facts point to one glaring fact; that no two wines no matter how similar in nature they are to each other can ever really be the same.

The skins of grapes which are used for wine-making pays a vital role in providing colour and tannin to a wine. This is because the juice of the flesh or pulp of all grape is virtually colourless.

Another important substance found in grape skins is tannin. This natural preservative allows some wines, especially, red wines to mature and age for decades. The skins are also covered in a waxy substance called the bloom which contains a reserve of naturally-occutting wild yeast that are important in the fermentation process.

The pips of seeds of the grape berries contain both tannins and oils. These tend to give the wine an unpleasantly bitter flavour and so they are removed and discarded. The pulp, which makes up 80 to 85% of the weight of a berry, is the source of the juice. When grapes are crushed, the pulp yields a sweet liquid which is termed the must.

Besides the sugar, essential for fermentation of alcohol, the berries provide the much needed acids which give wines it freshness and provides balance to the alcohol and any residual sugars which may be present in the wines after fermentation.

3.

VITICULTURAL PRACTICES

Vines are perennial plants and generally can go on producing their crops for several decades. The crops from plants younger than four years are not suitable for wine-making as they lack concentration of flavours and many wine-makers will not use the crop of plants younger than 8 years old as this is when the crops achieve the require quality. 149

As the vines mature, their crops become increasingly larger and better in flavour however when these plants reach their 40th or 50th year, the tendency is toward increasingly flavoured and higher quality but smaller crops. The majority of such vines are then uprooted to be replaced by new vine stocks.

However, in some cases, the concentration of fruit flavours and substance of vines as old as 80 or more are so impressive and attractive that these plants are left to provide the much desired richness of flavour to be blended into wines along with the grapes from younger vines.

Harvesting grapes also play an important part in retaining the delicate fruit flavours in wines. If the grapes are harvested on a warm day, the resulting extracted juice or must will tend to create a wine with considerable lwss fruit characters. Therefore winemakers resort to techniques such as using refrigerated trucks to cool the harvested fruit on its way to the winery or harvesting the grapes in the cool of the night.

Harvesting may either takes place using mechanical harvesters or by hand. The harvesting techniques vary with the terrain and types of wine being produced:

only vineyards on flat terrain may use mechanical harvesters, those on terraces or hilly terrains are forced to manpower to hand-pick the grapes; sweet dessert wines such as those affected by botrytis cinerea are delicate and require hand-picking; where the wines being made require that the grapes be harvested intact, in whole bunches.

4.

VINIFICATION

Both red and white grapes are used to make wines. The hiuce of grapes will yield juice that is relatively without much colour. White wines are easily made from white (green) grapes as very litle pigment is contained in the skins of these grapes. On l abels, this is termed blancs de blancs (white from white).

When crushed, red (black) grapes are tinted with the pigment contained in their skins. However, it is possible are applu sufficient force on a red grape and draw its huice without the juice being tinted with pigmentation. This is how white wines can be made from red grapes. If a white wine 150

is made from black grapes, the term used on labels to describe this is blans de noirs (white from black).

Stages of wine production:

a) b) c) d) e) f) g) h) i) j) k) a)

Destemming and extraction of juice Treatment of the must Skin contact Racking and removal of gross lees Adding of yeast and alcoholic fermentation Malo-lactic fermentation Maturation and oak-ageing Fining and cold stabilisation Blending Final filtration Bootling Destemming and extraction of juice

The aim of this stage is to draw the juice from the ripened grape berries. There is a difference in the two methods of extracting this huice: Pressing and Crushing.

Destemming This is a process where the stalks of the grapes are removed. The wine-maker must decided if the stalks are to be partially or totally removed from the grapes. If no stalks are desired, a crusher-stemmer is used to remove thestalks before crushing the grape. Stalks may be removed or left on depending on the style of wine that is being made. Stalks contain high amounts of harsh-tasting tannins and are added onlu when robust, tannic styles of wines are being created.

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152

Pressing This is a technique used to describe the extraction of grape juice meant for fermentation into white wines. Here machines called grapes presses are used to apply only that pressure which is necessary to draw the juice from the grapes is applied. As a result, the juice is relatively untainted by pigment from the skins.

Crushing Here the grapes are put through a larger crusher which literally tears apart the berries and allows the pigment to colour the juice of the grapes.

b)

Treatment of the must

Extracted grape juice is known as must. In a process called dbourage, the must is treated with a small amount of sulphur dioxide.

Sulphur dioxide is used as a disinfectant to kill off wild yeasts and other micro-organisms which may be present in the juice. This helps prevent microbiotic activity like acetobacter which may be turn wine into vinegar. Sulphur dioxide also acts as a preservative helps prevent the oxidation of the juice and the wine.

c)

Skin contact

Leaving the grape skins with the must allows the wine maker to extract some elements of flavour in the eventual wine.

Skin contact In white wine production, the skins of white grapes are left in contact with the juice to further extract flavour components, allowing the wine-maker to make a fruitier style of wine. After a short period, the solids are then filtered off and the clear juice is then sent for fermentation.

Maceration 153

However, in red wine production, the skins are left to macerate with the fermenting must. The longer the skins are left with the fermenting must, the darker the colour the wine and the more tannic the wine. The colour and tannin contained in the skin is further drawn out bu the presence of alcohol. Therefore as more of the sugar is fermented, more colour and tannin is drawn out.

Ros wines are in a sense red wines, made in almost the same manner as red wines. Their light red and ros colours are created by limiting the contact time of skins and must-no more than 48 hours. This gives the skins sufficient time to tint the must a pink colour that ranges from orangy-salmon pinks to very light, pale onion skin reds.

d)

Racking and removal of gross lees

After the must has been fermented into wine, the solids or sediments which are present in the wine must be removed. These solids, called gross lees consists of dead yeast, pips and amongst other things, pieces of grape skin. Racking is a method is used to clarify the wine by transferring wine from one vat or cask into another, leaving behind any solids.

e)

Adding of yeast and alcoholic fermentation

Here yeast is added to convert the natural sugars in the must into alcohol and carbon dioxide. The yeast used in wine production is usually cultured ueasts of the yeast strain, Saccharomyces cerevisaie. Temperature Heat is often generated naturally by the process of fermentation. This is an important consideration as fermentation takes place in a temperature range between 15C to 35C.

When fermenting white wines, this heat is not desirable and temperature control systems like water jackets and cooling coils are used to draw off the heat. This is done as heat tends to destroy the delicate fruit flavours and aromas that is much desired when making white wines.

The cooler temperature of the fermenting also means the process takes longer to complete and fermentation of white wines generally take between anywhere from 2 weeks to 2 months, depending on the temperature. However, the temperature of white wine fermentation must never rise about 18C as the delicate fruit aromas are then destroyed. 154

Though the heat generated during fermentation is also regulated when making light fruity red wines, it is sometimes left unchecked in the fermentation process for robust red wines. The temperature in a red wine fermenting vat can reach as high as 28C. This higher temperature also means a relatively shorter period ofe fermentation from a few days up to a month, depending on the style of ted wine being made.

Occasionally fermentation in cooler wine-making areas further north will stop mid-way in winter as the temperatures drop. However, as it becomes warmer in spring, the fermentation starts up again.

Alcohol Yeast will stop working and die once the concentration of alcohol in any solution goes above 15% alcohol by volume. That is why natural wines are never stronger than that level of alcohol.

Residual Sugar When fermentation is completed, the wine is usually completely dry (without a hint of sweetness) because the yeast has converted all of the sugar into carbon dioxide and alcohol. However, the fermentation is stopped midway by adding a spirit or if the must originally had a very high sugar content, the yeast become inhibited once the amount of alcohol produced reaches 15% alcohol by volume.

If the yeast in no longer able to convert the sugar into carbon dioxide and alcohol, some of the original natural sugar remaining in fermented wine is termed residual sugar. The higher the residual sugar, the sweeter the eventual wine.

f)

Malo-lactic fermentation

Lactic Acid bacteria present in wine become active as alcoholic fermentation slows down. These bacteria, particularly they carry out the next phase of development in a wine Malolactic fermentation.

Malo-lactic fermentation is the bacterial conversion of the natural malic acids to lactic acids. This converts the harsh-tasting malic acids (similar to the tart acidity found in green apples) into lactic acids (richer, softer, milk-like). 155

As a result, the wines become mellower and richer in flavour. Howerver, these wines may lose some amount of freshness which is why some winemakers opt not to put their wine through malo-lactic fermentation.

It is possible to prevent malo-lactic fermentation by ensuring a loe pH factor (high acidity).

Grapes grown in cooler climate (usually white grapes varieties) are never fully ripened and thes the wines have a natural higher acidity. Fortunately, this is in line with the styles of wine they produce-those dependant on a high acidity for a crisp, fresh character white wines.

Most cool climate white wines are therefore not normally put through malo-lactic fermentation while white wines produced in hotter conditions are almost always put through malo-lactic fermentation. Malo-lactic fermentation thus remains an optional activity for white wine production.

Red wines are made from grapes grown in generally warmer climates and thus are always put through malo-lactic fermentation.

g)

Maturation and oak-ageing

Wine is matured to improve flavour. At this stage wine may be left to mature either in oak barrels or in stainless steel vats. When fermented and aged in stainless steel vats, the wine tend to be very fruit in style, fresh tasting (high acidity) but would generally lack substance and body.

Oak ageing is generally used forwines that are of a higher quality. The barrels themselves are very expensive (US$800-1,000) and in some cases, they are only used once! Other wine makers will often use the barrels more than once or blend the wines that have been aged in new or used oak barrels.

Oak imparts a special quality to wine. It gives to wine the tannins present in the wood, adding to its body. As the insides of oak barrels are often toasted, wines aged in oak barrels often possess an increased depth in colour (for white wines) and a distinctive vanilla-like aroma. This attractive aroma is the result of the introduction of a substance called vanillin into the wine from the toasted wood. 156

Heavier toasting of the wood would also result in wines smelling toasty usually associated with and described by wine writes as having the aroma of toasted bread.

h)

Fining and cold stabilisation

Both these processes allow the winemaker to produce a clearer more brilliant wine.

Fining is a process involves using a colloidal matter to coagulate any soli8d matter within the wine to ensure the clarity of the product.

The fining was and in some cases still carried out by adding a mixture of a smell amount of wine to be filtered and egg whites together and beating the mixture vigorously.

This mixture is then added to the wine from the top of the vat and allowed to slowly settle to the bottom. After some time, the perfectly clear wine is racked off for bottling.

In the past, besides eggs, other protein rich substances like ox-blood was also known to be used. However, other more effective and less messy colloidal matter are now being used such as Isinglass (from fish), Kieselgur and Bentonite (types of powdered clay).

Cold stabilisation involves removing the substance responsible for the tiny white crystals found on the insides of corks or at the bottom of a bottle of wine that has been well-chilled.

These crystal of tartaric acid are harmless, tasteless and in no way detract from the flavour of the wine. On the contrary, they are considered a sign of quality in white wines as it also means very little processing has bees carried out on the wine.

However, in those wines which are meant for the mass market, the presence of these crystatls are likely to cause some concern to the lay person. White wines are therefore sometimes treated in a process called cold stabilisation before being bottled.

This is the process of storing wine in below 0C to allows crystals of tartar to form. Theses fine precipitated white crystals are then removed by filtration 157

i)

Blending

Once the wines are made, the cellarmaster or wine-maker assesses them and then decides on a blend (known a s the cuve in French).

Blending allows winemakers to create a wine that has all the characteristics which are judged as desirable and to eliminate possible variations in fruit quality within a vintage or several vintages.

A vintaged wine, that is a wine using grapes grown and harvested in a single particular year indicated on its label, the blend might include:

similar grape varieties grown in different locations but growin and harvested within the same year a cpage of different grape varieties grown in different locations but grown and harvested within the same year Alternatively, a non-vintaged or multi-vintaged wine may also be created using:

wines made from similar grape varieties grown in different locations but grown and harvested from several different years a cpage of different grape varieties grown in different locations, grown and harvested from several different years

j)

Final filtration

To ensure that the wine is perfectly clear (a desired quality), unwanted particles and sediment must be filtered off. This is carried out in several ways including the use of centrifuges and filters.

However, it must be noted that super-fine filters exist that can even filter out the colour and flavour in a wine and therefore some wine-makers are increasingly in favour of leaving the wine (especially red wines) un-filtered. One famous advocate of this practice, at least for his some of his red wines un-filtered is Robert Mondavi of Napa Valley, California. However, it should also be noted that these wines may, for some consumers (who are unaware if this new practice), look odd and defective.

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k)

Bottling

The wine is bottled and a cork is rammed in to form a seal. Capsules are placed over the mouth of the bottle and protect the cork from pests and moulds.

These capsules were at one time and in some cases still is made from lead. In an effort to be earth-friendly, these lead capsules are now being replaced by aluminium, plastic and even paper capsules. To play their part in being earth-friendly, some winemakers insists on using recycled glass and paper for the bottles and labels.

5.

LUCK OF THE YEAR

Hailstorms in the northern European vineyards are not uncommon in summer. Hail (solid ice pellets) may rip the young shoots apart of even destroy the vines and reduce the yield. Late in the season, falling hailstones are known to strike the grapes break the skins, allowing moulds to form, rotting them beyond use.

Strong winds also have their dangers, particularly during the flowering season, when the pollen to be taken by insects from flower to flower or by light winds for fertilisation, can be blown away in a gale and the grapes may not form.

Rainfall can prove to be a blessing or a curse to the wine-maker. During summer, light rainfall is desired but if heavy rains come duting the autumn months near harvest, disaster has struck.

Water in the form of rainfall, however, is less predictable. Should there be heavy rainfall during autumn near harvest time, the danger of too much water tends to dilute the concentration of the grape juice. This then leads to wines that lack substance and concentration of flavours.

In 1984 and 1987, some rather poor wines were generally made in some of the French wine regions due to the heacy downpour late autumn near harvest. However, some of the top wine estates still managed to produce high quality wine, thanks to their high vantage points on hillocks and fast-draining soils. The less fortunate estates produced wines that are thin, lacking substance and the potential to age. The variations that occur in the climatic conditions from year to year in the different wine regions of the world are closely watched events by wine merchants and wine esperts. 159

Knowledge of the weather variations during a particular year allows them to select those vintage with the highest potential for greatness and ageing.

Poorer vintages like 1984 and 1987 usually fetch lower prices then outstanding vintages like 1961 or 1983.

NAMING OF WINE Varietal: Generic: Wine name after a grape variety Wine name after the place of origin or after a region

VINTAGE

The harvest itself is also sometimes known as the vintage. This word is used to also describe the year in which the grapes for a particular bottle of wine were grown and harvested. Therefore a bottle of wine labelled as 1988 (Vintage 1988) is thus made only from grapes grown and harvested within 1988.

Those wines that are blended from several years stock of wines cannot be labelled with a single vintage as they are multi-vintaged (made from wines blended from several years). Rather than labelling these wines as multi-vintaged wines, they are simply called non vintaged.

Thus having an indicated vintage does not guarantee a quality wine as one has still to consider the elements of souil, vinification, viticultural practices used to produce the wine and the element of luck in coping with the variations in the weather and with the whims of Mother Nature.

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MTHODE CHAMPENOISE

The mthodechampenoise or Champenoise method is a time consuming, complicated, labourintensive and expensive process. The stages in this process are listed below:

1. Obtaing the cuve 2. Dbourbage 3. First fermentation 4. Blending of base wines 5. Bottling & adding the Liqueuer de Tirage 6. Second fermentation 7. Maturing on less 8. Remuage 9. Stacking sur pointes 10. Disgorging 11. Adding the Liqueur dExpdition 12. Corking and Labelling

1.

OBTAINING THE CUVE

The grapes are pressed according to the requirements of AOC regulations using a special press. The traditional press called the pressoir coquart is used to press the grapes.

The first 2,050 litres of juice obtained by the press, the highest quality juice, is known as the cuve. This juice contains high acids and sugar levels and is relatively colourless making it ideal for use when producing top quality Champagnes.

Juice from subsequent pressings, of which there is a lot, is called taille. These are lower in quality as the increassed pressure used in these pressings tends to extract undesirable flavours from the skins and pips. The juice from the taille are also sometimes discoloured and a little low in acidity and sugar levels. The wines made from this are called vins de taille and are supposedly never used to produce quality Champagne.

The truth, however, is that some houses do use vins de taille in their wines though few will ever admit to this. In the early 1990s, in an effort to ensure quality, the top producers of Champagne signed a charter to declare that no vins de tataille are used in their wines.

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2.

DEBOURBAGE

Once the undesirable solid matter has settled to the base of the vat, the must is then transferred into another casks or stainless steel vats. This proces is also known as racking. The must is then sent into its first fermentation. 3. FIRST FERMENTATION

The fermentation usually takes about 10 days if the fermentation is carried out at 18C to 20C. However, this process may even take a month if the producer prefers to ferment their wine at much lower temperatures (8C).

This the first of two fermentations, produces a still wine of marked acidity and relaticely low alcohol. Wines produced from the first fermentation are termed base wines. 4. BLENDING OF BASE WINES

Also known as creating the Cuve, this is the blending of the base wines. The still base wines are first tasted, assessed and a blend is then decided upon. This blending of wines from the first fermentation is also called assemblage. The resultant blend or cuve is made from still base wines produced from different grapes varieties purchased from different crus.

The process of blending allows the wine makers to produce a relatively consistent style and taste of in their wines despite yearly variations in weather.

This consistency is also dependant on the very skilful and trained noses, palates and vast knowledge of master blenders who decide on the assemblage for their own particular Champagn houses. There are two basics ways to blend the base wines:

1) It can involve the use of wines from a particular year to produce vintage Champagne of that particular year. 2) Multi-vintage or non vintaged Champagne may also be created by the addition of vins de reserve (wine stocks from previous hervests) to the present vintage.

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The most famous multi-vintaged Champagne in the world has to be Krugs Grand Cuve. This wine which is made form 40 to 50 wines from 20 to 25 growths (crus) and from 6 to 10 different vintages.

5.

BOTTLING & ADDING THE LIQUEUR DE TIRAGE

The Liqueur de Tirage is a mixture of cultured yeasts, old reserved stock of still wine and dissolved cane sugar. After blending, the Liqueur de Tirage is added to the blended base wine and this mixture is then bottled. The bottle is sealed either with corks and a wire muselet or with crown caps. The bottles are then stored away to allow the yeast to ferment the sugar in the wine.

6.

SECOND FERMENTATION

The process is known by the French as creating the prise de mousse or sparkle. The yeast and sugar causes a second fermentation to occur within the sealed bottle. The sugar is turned into alcohol and carbon dioxide. This gaseous carbon dioxide dissolved within the wine which is how all Champagne receives its effervescense. This effervescence is also known as thteprise de mousse.

This second fermentation and the creation of the prise de mousse can last up to sixty days. This is why wines, made by mthode champenoise are often have the words fermented in this bottle or secondary fermentation in this bottle on their labels.

This causes a pressure of about 6 atmospheres to be created within the bottle, equivalent to that found in a double-decker bus tyre!

7.

MATURING ON LEES

The bottles are then stored in cellars resting on their sides (sur lattes) to allow the yeasts to carry out their work. This stage called Entreillage in French allows the yeast to ferment to slowly ferment the sugar introduced into the wine when the Liqueur de Tirage was added.

Within the bottle, the yeasts eventually die when the sugar is depleted. The dead yeast forms a fine cloud of sediments in the wine. This deposit is left with the wine as its ages, enriching and adding flavour to the wine. This process of enriching the wine with the dead yeasts is described as autolysis.

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The period spent resting on the lees depends on the individual preferences of the wine makers at each Champagne house. However, most Champagnes spend at least a year maturing on their lees.

8.

REMUAGE

In order to remove the sediments from the wines, a labour intensive technique known as remuage (riddling in English) was created by the window Cliquot of the House of Veuve Cliquote-Ponsardin.

In this technique, the bottles of Champagna are placed on wooden frames called pupitres and gradually hand-turned aand lightly slammed back into the frames at an increasingly inclined angle on a dauly basis.

This daily treatment causes the fine sediments to slide slowly towards the neck of the bottle. At the end of this remuage process, the sediments are deposited at the neck of the bottle.

The use of automated large cage-like gyropallates reduces the need for hand-remuage and cuts down on labour and time. However, the top wines of each Champagne houses are still handriddled (remuage) because producers believe these wines deserve the best treatment.

9.

MISE SUR POINTES

Once the deposit has completely descended into the neck, the bottles are all stored upside-down, termed mise sur pointes (placed on point). The bottles areusually left in this positions for a few months though this period may estend to 5 years in the case of top wines. In some cases like that of Bollingers R.D. (recently disgorged), the wines are left sur pointes and not disgorged until a confirmed order is received for them.

The advantages to leaving the bottle sur pointes are two fold: The wine matures on its lees and impoves in flavour (autolysis) Avoiding early disgorgement so that the wines are not subjected to oxidation until absolutely necessary 10. DISGORGING

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The act of dgorgement or disgorging is a process where the dead yeast (sediments) in the wine is removed.

The necks of the bottles are first dipped into a very cold brine solution (-20C). This freezes the wien in the neck of the bottle and traps the sediments in the bottle neck. This ice stopper is then ehected by the pressure of the dissolved gas within the wine when the cork or crown cap is removed. 11. ADDING THE LIQUEUR DESPEDITION

The loss of wine resulting from the dgorgement is topped up with a solution called the Liqueur dExpdition. This is mixture of cane sugar dissolved in old reserve stocks of Champagne. The proportion of sugar corresponds to the eventual style of Champagne being created, from ultra brut to sec, demi-sec, or doux.

Style of Champagne

Percentage of residual sugr in wine

Ultra Brut / Extra Brut Brut Extra Sec/Extra Dry Sec / Dry Demi-Sec / Medium Dry Doux / Sweet

From 0 to 6 gm of sugar perlitre of wine Less than 15 gm of sugar per litre of wine 12 to 20 gm of sugar per litre of wine 17 to 35 gm of sugar per litre of wine 35 TO 50 GM OF SUGAR PER LITRE OF WINE Mote than 50 gm of sugar per litre of wine

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12.

CORKING AND LABELLING

The bottles are then corked and the muselet (the wire cage which holds the cork in the bottle) is wound on. The neck of the bottle is covered with foil and the bottle is then labelled.

Carbon dioxide is formed during the fermentation process and Bottles with defects or hairline cracks are subject to explosions at this stage as the pressure in the bottle gradually increase to about 6 atmospheres (6 times the normal air pressure).

THE CHAMPAGNE BOTTLE

The sides of Champagne bottles are usually much thicker than bottle used for still wines. This allows then to withstand the 6 atmospheres of pressure from the carbon dioxide in the bottle.

The other modification in Champagne bottles is its design the punt, wich is an indentation into the bottle from the base. The punt increases the surface area on the indside of the bottle and thus acts to lower the amount of pressure from the carbon dioxide working against the glass from the inside.

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LABELLING CHAMPAGNE

There are many sparkling wines produced all over the world. In France alone we are likely to come across sparkling wines often labelled as crmant (slightly sparkling) coming from Burgundy, Alsace and the Loire. Champagne, however, is unique because it must by French (and European Union) law be produced in the delimited region of Champagne, France. The wine must be produced by two fermentations with the second fermentation being carried out in the bottle itself. Therefore, no matter how good a sparkling wine is, it cannot be labelled Champagne unless it is produced there. However, if one looks around it is possible to find many sparkling wines that are labelled America Champagne, Australian Champagne and so on. These wines are not true Champagnes but rather they are Champagne-style wines of wines made using the mthode champenoise. Since the laws of France and the Eurpoean Union do not have any jurisdiction outside of Europe, the possibility exits for wine producers outside of the Europeans Union. These producers may therefore label their sparkling wines Champagne without fear of legal reprisals. In France and the European Union, the name Champagne is an appellation that is protected by law in. No other wine or commercial product may use its name not even in French perfumes! Unlike other French wines, Champagne does not have to state its appellation contrle status on its labels. In the case of Champagne, the name itself is sufficient proof of its quality. Blanc de Blancs Champagne made entirely from white grapes and thus uses only wines made from Chardonnay. This relatively higher acid style of Champagne possesses more elegance, finesse and is a lighter style than those which use all the three grape varieties. Blanc de Noirs These wines are made exclusevely from black grapes (Pinot Noir with smaller amounts of Pinot Meunier). This blend produces a richer, fuller bodied style of wine with more fruit on the nose and firmer palate. Ros Pink Champagne is usually made by tinting / blending the base white with a small quantity of red wine made from Pinot Noir. These wines are generally pleasantly fruity and fullerin body then the Blanc de Blancs style.

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Champagne Millsim (Vintage Champange) In good years, the best quality Champagnes (wich have a good ageing potential) are carefully chosen and made classified as vintage Champagne. The wine is bottled without vins de reserve and is usually aged longer tnah non vintage blends and cannot be sold before its third year in the bottle. Single Vineyard A rarity in the Champagne region made oncly using the grapes in a single vineyard which is identified on the label name. These rare and very expensive wines include Krugs Clos de Mesnil (100% Chardonnay), Pholipponats Clos de Goisses (70 Pinot Noir and 30% Chardonnay) and Cattiers Clos du Moulin (50% Pinot Noir and 50 % Chardonnay). Cuve Speciale, Prestige or Deluxe Various top Champagne houses also create a blend which represents their very best wines. These wines are often vintaged blends though they may also be made from multi-vintage blends. These wines are often given special recognition and a brand name by wich the wine is then marketed and sold. These wines often receive the best of care and fullest of attention from the selection of the grapes, hand remuage and extended ageing on the yeast. Some of these wines are not disgorged until it is time to ship them (when an order for the wines are received). These wines are described as being recently disgorged as in house of Bollingers R.D. (prestige range). These prestigious wine and names rapresent the best wines from each firm, the best known are:

Name of Cuve Prestige

Anne Rare R.D. Belle Epoque Brut Clos de Mesnil Comte de Champagne Cristal Vintage Brut Cuve Sir Winston Churchill Dom Prignon Grand Siecle La Grand Dame La Royale Noble Cuve Ren Lalou

Champagne house
Bollinger Perrier-Jouet Krug Taittinger Louise Roederer Pol Roger Met & Chandon Laurent .- Perrier Veuve Cliquot Ponsardin Charles Heidsieck Lanson G.H. Mumm

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Since the Champagne production process requires considerable financial resources, most of the production and marketing is in the hands of a few large companies. Among the most wellknown are: Charles Heidsieck, G.H. Mumm, Krug, Lanson, Louis Roederer, Piper Heidsieck, Pommery, Taittinger and Veuve Clicquot Ponsardin, Mot et Chandon, Perrier Jouet, Pol Roger, Bollinger and Laurent-Perrier.

STORING AND MATURING WINES

There are different styles of wine made all over the world. Some wines need to be drunk quite quickly, once they have been bottled as the character of these wines are not likely to improve with time.

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Just like humans, wine reach a peak (where all the elements of flavours, smell and colour are at their most enjoyable and satisfyng stage) before they gradually decline and die (oxidise). Great wines from ideal vintages are capable of developing for several decades before they peak and take quite a fex years after that before they deteriorate.

The illustration on the previous page shows two wines, A and B. In this example, Wine A takes alonger time to reach its peak while Wine B peaks sooner. However, notice the perceived quality levels at the peak of Wine A that the quality far surpasses that of Wine B, even at its peak.

Most wines tend to improve with some bottle ageing. The following are likely changes in white and red wines as they mature in the bottle:

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Colours

Red wines gradually change from deep, dark purples to red garnet coloyrs and eventually a brick-red. Red wines with greater ageing potential usually start out as dark, opaque wines. As these wines age, colour is lost and the wine throw up a dark sediment. Though the sediment is harmless, it is best separated from the wine by decanting the wine. Most white wines start out as a greenish-yellow and become increassing darker yellow until they turn into straw-coloured golden hues of yellow. However, a white wine that has taken on a brownish hue is probably oxidised and no longer fit for drinking.

Aromas and Bouquets

The initial olfactory sensation (smells) associated with young wines are described as primary aromas. These are usually grape or other fruit-like aromas and are a result of the various acids in wine.

As the wine ages, these aromas develop and change into what is described as secondary aromas. These are often associated with aromas that remind us of items like wet hay, leather, tobacco and other seemingly unrelated items and substances. This is largely a result of the conversion of acids into ethers like aldehydes and esters.

The bouquet of a wine is formed by the fusing of the various elements that make up the aromas and takes places as a wine matures. As a result, a wine with a multitude of aromas (which is found in older wines) are often said to have complex bouquets.

Flavours

Wine develops a fuller, more well-rounded character as the various elements of flavour marry over time. It achieves this balance of flavours as the acid, alcohol and residual sugar levels settle down over the many months or years of ageing.

The usual quality associated with a white wine meant for drinking young is a fresh, light, crisp character associated with acid levels.

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In red wines, a low level of tannin and relatively higher acid content is an indication of a wine meant for drinking relatively young. In red wines, the hard and sometimes harsh astringency of the tannins soften only with time. When this happens, the wine is said to have mellowed.

Sediments

With increasing age, many red wines, throw a natural deposit of tannins and colouring pigments that collected in the bottom of the horizontally positioned bottle. Although harmless, their apperance is distracting and the wine should be decanted off the sediments.

WINE AND CORKS

Corks are produced in the south of Portugal, in southern Spain and in Italy. Botanically, the cork is the bark of the cork oak. Each year the cork tree produces from one to ten millimetres of bark. The annual growth is visually distinct from the preceding year by a brown line. Only barks obtained after the first peeling (harvesting of the bark) is used. The best quality corks are obtained from the bark that grows after the sixty-year mark.

Better corks are also more flexible and supple. Corks that dry out become brittle and as such, corked wines are best stored lying on their sides to ensure keeping the stopper moist. Cork forms a porous yet watertight seal. It allows very minute quantities of air to be exchanged between the wine and the atmosphere. These properties allow the wine to develop slowly and yet protect the wine from the environment.

A good quality cork has smaller pores, and evenly distributed and is generallyu less porous. This allows for a slow and even development of the wine in the bottle. Usually the shorter corks are used to seal white wines and light red wines that do not need long term ageing. For instance, when maturing very tannic red wines, which are wxpected to mature for long periods of timen, longer corks are used.

The corks used by top wine producers are branded with the producers or shippers name, vintage, place of origin and other details to prevent fraudulent practices.

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Since the development of a wine may take many decades, the estended contact with (moisture) the wine may break down the structure of the cork and it slowly crumbles. If this is allowed to happen, the increased amount of air being introduced into the wine will oxidise the wine.

This is why some wine producers, like the grat crus of Bordeaux actually send out their staff to renew (re-cork) wines of fifteen to twenty years in large privately-owned collections and selected restaurant cellars. This service carried out free-of-charge is to ensure that the wine is kept in a good condition an not subject to disintegrating corks and thus continue developing for a further lenght of time.

Sparkling wines produced by the Impregnation or Charmat method almost always have plastic enclosures to preserve the effervescence of these wines. Champagnes have specially constructed corks with a hard mushroom-like top made of compressed cork bits glued to several layers of high quality cork rounds forming the bottom piece called the mirror. The mirror is in direct contact with the wine.

STORING WINES

Wine is a live and ever-changing product and it deserves all the care necessary to ensure its proper development. Refrigerated wine-storage units allow the wine to be stored in an ideal condition. The following guidelines below allow wines to mature in an ideal condition:

1. 2. 3. 4. 5. 6. 7.

Cool and constant temperatures Lay bottles on their sides High humidity Darkness Ventilation No vibrations Organisation

1.

Cool and constant temperatures

While 11C is supposed to be the perfect storage temperature wines stored at any temperature between 5 18C will do perfectly well, providing there is no great temperature variation over a relatively short period of time.

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Higher temperatures increase the rate of oxidation in a wine, thus a bottle of wine stored at 18C will gradually get older than the same wine stored at 11C.

However, a constant temperature at 18C is still far kinder to a wine than erratic temperatures that at 11C on eday, drop down by 3C one day and rises 3C the nest.

A cool, constant temperature of about 10C to 12C Temperatures should also be constant as varying temperatures age wine faster than they should. Higher temperatures tend to age wine prematurely

2.

Lay bottles on their sides

Bottles should be stored horizontally, laid on their sides. This moistures the corks which expand to form a tighter seal. Storing a bottle upright will over time result in a shrunken, dried out cork which in turn will expose the wine to air, causing oxidation and premature ageing of the wine.

This allows the wine to come into contact with the cork ... Moisture from the wine expands th cork and creates a perfect seal, one which allows minimal amounts of air to enter. This is essential for this mellows the wine. In left standing upright for long periods, the cork dries up and shrinks, lets in too much air and oxidises the wine, prematurely aging and oxidising it. 3. High humidity Maintain at least 60 to 75 percent humidity to prevents corks from drying out. Excessive moisture would encourage mildew and moulds which would damage the labels and capsules. 4. Darkness

We know that it is the ultra-violet end of the light spectum is most harmful to wines and that both sunlight and artiificial lighting should be avoided. Brown glass bottles offer better protection than green-glass, and some, if not all of the photo-chemical effects of ultra-violet light can be reversed by cellaring the affected wine in darkness for a few months.

However, the most sensible thing to do is to always store wine in darkness. This factor is equal important to the proper storage of wine as constant cool temperatures. 174

 Light destroys wine colour by bleaching it, so store wines in the dark White wine is usually laid below the red wines so as to protect them from excessive light. 5. Ventilation

A well ventilated storage space is essential. The cellar must be free from smells such as fuel, kerosene, onions etc that could be imparted to the wine as strong odours will, over time affect the wine as it will absorb these odours. However, a draugty cellar subjects the wines to changes in temperatures and humidity levels.

6.

No vibrations

The storage area should not be one that is subjected constantly to vibrations. Constant agitation accelerates ageing in wines.

7.

Organistion

The use of bin numbers and wine tags allow for easy access and stock checks without disturbing other bottles.

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BOTTLE SHAPES AND SIZES

Although glass-making was known to the ancient Egyptians, glass as a material for the wine bottle was in wide use until the beginning of 18th century.

In ancient times clay jars known as amphorae were used widely by Phoenicians, Greeks and Romans in the wine trade. Once spened, the wine had to be drunk fast as it would otherwise turn quickly into vinegar.

Later wooden barrels were substituted for the fragile clay jars. However, due to their relatively large size, these too easily allowed rapid oxidisation and eventual spoilage of the wine.

Wine bottles were first used by French viticulturists, notably Chateau Lafite Rothschild (Bordeaus, France). These bottles werw hand blown and not completely cylindrical or uniform. These bottles were also rather expensive as the scale of use was relatively small. Later large scale production lowered the costs of these bottles, hence allowing wider use of bottles.

Today bottles are used by almost every wine producer and shipper. They are an effective means of storing and packing a wine for sale and storage.

Wine bottle shapes used in particular regions in France and elsewhere in Europe evolved through centuries of use. Since these designs were never patented, these bottle shapes and designs are now used by wine-makers throughout the world.

Knowing these shapes and the styles of wine they represent will help you relate the shapes to the wines themselves. Wine producers from new world countries like South Africa, Australia and America have adopted some of these bottle shapes for their own wines as an indication to the consumer of the styles of wine they have made and perhaps also to hint of a similar quality.

BOTTLE SIZES AND AGEING

The size of the bottle in which a wine is stored affects the rate of ageing of the wine. The amount o air traped in the bottle is indirectly proportionate to the size of the bottle. This means 176

the larger the bottle, the less the amount of air trapped in the bottle and consequently, the slower the wine ages. Thus wine from a similar vintage bottled in 2 different sizes of bottle will over time age differently and the wine in the smaller bottle will age faster and therefore peak faster.

Bottle sizes used for stille wines are as follows:

Volume millilitres Split or Picollo Half or Pint Full or Quart Marie Jeanne Magnum Tregnum Double Magnum Imperial 187 ml 375 ml 700 - 750 ml 1310 ml 1500 ml 2250 ml 3000 ml 6750 ml

in

Equivalent in bottles (7 50ml) Quarter bottle Half bottle Full bottle 1,75 bottle 2 bottles 3 bottles 4 bottles 9 bottles

Bottle sizes used for Champagnes are as fallows: Volume millilitres Split or Picollo Half or Pint Full or Quart Magnum Jeroboam Rehoboam Methuselah Salmanazar Balthasar Nebuchadnezzar 187 ml 375 ml 750 ml 1500 ml 3000 ml 4500 ml 6750 ml 9000 ml 1200 ml 1500 ml 177 in Equivalent in bottles (750ml) Quarter bottle Half bottle Full bottle 2 bottles 4 bottles 6 bottles 8 bottles 12 bottles 16 bottles 20 bottles

CONSIDERATIONS WHEN SERVING WINE

When considering the service of wine, we should consider the following:

1. 2. 3. 4.

Service temperature of the wine Choice of glassware Decanting Allowing a wine to breathe

1.

Serving temperature of the wine

Wines must be served at the correct temperature. White wines taste better when served cold as this lowers the acidity of the wine, making it taste less sour. White wines are placed in wine buckets with ice and water to keep them chilled throughout the service of the wine.

Controversy will probably always surround the subject of the temperature at which wines are served. The dangers of extreme temperature s are well known. Over-chilling wine kills its flavour and aroma as well as making the cork difficult to remove; the was on a cork adheres to the bottle at lower temperatures. Over warm wine, on te other hand, is bland to taste, with the alcohol violating in the air.

One major effect of chilling sparkling wines is that more carbonic gas is retained at lower temperatures. This enhances the crispness and freshness and tends to liven the impression of fruit on the palate. It is therefore bital to serve a sparkling wine sufficiently chilled as this k3eeps it bubbling longer. Red wines when served too warm taste burning and alcoholic while some lighter, younger red wines may taste their best when drunk slightly cool. Red wines from Beaujolais, which are best drunk very young are traditionally served slightly chilled. This preserves the fruity flavours of the wines and makes them very refreshing.

The aromatic compounds found in wines are more volatile at higher temperatures, so the practicve of serving matured full-bodied red wines at room temperature or chamber has the effect of releasing more aromatics into the bouquet. The guide below will help you decide the best temperature to serve a range of wines. 178

Wine style

Serving temperature

Sparkiling (red, white and ros) Sweet dessert white wines Dry white wines Ros and light bodied reds Medium bodied red Matured full bodied red

4,5 7,0C 5,0 7.0C 7,0 10,0C 10,0 12,5C 12,5 15,5C 15,5 18.0C

RED WINES AT ROOM TEMPERATURE

Red wines should be served at room temperature: in an air -conditioned room in Singapore, this could probably mean servine it at about 22C!

The team room temperature is actually a literal translationof a French term 2. Choice of glassware chamber. The phrase was apparently coined in a room at springtime in Paris, at a cool 16 to 18C.

As wines continually improve in quality, researchers have researched to find the best shapes for the different wine styles. These glasses are designed to retain and allow better development of both bouquet and flavour while allowing the wine to show off its visual attributes.

Red wine glasses have wider and deeper bowl to allow the wine to develop its bouquet while white wines have taperede tulip-shaped glasses with a smaller mouth to trap and concentrate their delicate bouquets. Sparkling wine glasses are fluted or tulip-shaped and have smaller mouths to hold the effervescence of the wine. Champagne saucers terrible choices for sparkling wines as their open, shallow bowls allow carbon dioxide to quickly dissipate in a short time, leaving a flat wine in the glass.

The size of the bowl of a wine glass should be large enough to hold a sufficient quantity of liquid to allow to swirling of the wine when it is being assessed, particularly when being used for mature red wines.

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Drinking wine out of stemware prevents the temperature of the hand from warming the wine in the glass.

While an all-purpose wine glasses may be practical from a financial point of view they not ideal as they not allow all wine style to effectively display their qualities.

To serve and allow a wine to show off its best qualities you need to look for a glass that is

made of clear, uncoloured glass which is fairly thin walled large enough to hold a few sips of wine and still be swirled without spilling of a suitable capacity. For white wine glasses, this is about 20 centilitres or 7 fluid ounces. red wine glasses should be slightly larger about 25 centilitres or 8,75 ounces stemmed so that your hands wont warm the wine shaped with a bowl that tapers inwards towards the mouth of the glass as this emphasise the scent of the wine

3.

Decanting

Several hours prior to the decanting, the bottle is gently placed in an upright position. This allows the sediment lying along the side of the bottle to slowly decend to the bottom of the bottle.

When decanting the capsule ais cut and the cork removed. Slowly lift the bottle in one hand while holding the decanter in the other at an angle. Bring the bottle of wine over a source of light such as a candle or a tochlight. The light reveals the sediments as the wine is being slowly poured into the decanter.

A small amount of wine will have to be sacrificed and retained in the bottle with the sediments as soon as it approaches the neck and threatens to cloud up the already decanted wine.

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4.

Allowing wine to breathe

The small amount of air tapped inside the bottle between the wine and the cork contain some oxygen which, over a period of time, slowly oxidises the various elements and compounds in a complex chemical process we know as ageing or maturation.

Once a bottle of wine is uncorked, it becomes exposed to the air that is ti breathes. Thus, allowing a wine to breathe is, in effect, oxidising a wine creating a situation where the wine ages rapidly.

This artificial aging may or may not be beneficial to all still wines and is usually used on younger, full-bodied, tannic, red wines to soften them.

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WINE TASTING

Preparation of the wine In general, the older the wine the longer the time interval between uncorking and tasting Old red wines benefit by standing uncorked at room temperature for some hours. Decanting is usually worthwhile for reds. Temperature is important. If a wine is too cold its aroma is lessened, whilst if too hot the alcohol predominates. Suitable temperature are 17 for reds and 10 for whites.

Procedures for wine tasting

When tasting try to be thorough in evaluation as possible. Take time and record comments using the bibliography of tasting terms. Avoid meaningless and emotive terms implying human values to wines, such as a feminine little wine. Superficially, whine tasting appears to be a very simple operation, but proper evaluation requires care, time thought and the appropriate conditions. These best time to taste wine critically is before a meal and not immediately after. About 11am 12 noon and 4 5 pm are good times. Thin walled plain stemmed tasting glasses with a capacity of 130 220 ml are the best. Small glasses such as 60ml sherry glasses, are not large enough. The international wine tasting glass is recommended.

Appreciation of wine In wine tasting, the term Tasting is somewhat misleading, as it implies that sampling the flavour of the wine is the primary purpose of tasting. Actually, there are finve characteristics that are examined while tasting a weine: colour, bouquet, body, taste and aftertaste.

Step 1

The first step is to look at the colour of the wine in the glass. Tip the glass away from you and examine it, against a white background if possible. Red wines loose colour with age, turning from purple to red to brownish red mahogany. White wines gain colour with age, turning from pale yellow green to yellow gold to brown. Rose wines from lighter pinks to reddish-brown tints. Notice the depth or tone of colour. A pale, watery 182

colour indicates a wine of lesser quality, while a deep opaque colour indicates well-made wine. Clarity is important, particularly on white wines . A good wine is not muddy and will not have flecks in it, exept for the sediment to be found in the older red wines.

Step 2

Swirl the wine in the glass until the inside of the glass is coated with the wine. Watch the legs: as they form inside the glass and from the top line of the wine where it coated the glass. This will indicate the body of the wine. Dry, light so fast forming, shows thin legs, and runs down rapidly. Sweet, heavy wine is slow forming, shows thicker legs and runs down slowly.

Step 3 Sniff the wine. First, take a small sniff deep into your nose about three inches away from the glass. Then swirl the wine again. As the wine evaporates against the side of the glass, it releases the bouquet of the wine. The freater the surface area of the wine which is in contact with the air, the more the bouquet that will be released. Sniff again, with the nose inside the glass. The wine may smell fruity eith a definite and attractive aroma and flavoufr of fresh fruit. It may have a raw, prickly quality, indicating a young wine which has not reached it maturity. An undesirable vinegary smell may indicate that the wine has passed its prime and is slowly turning to vinegar.

Step 4 The next step is to savour the wine. Take a sip of the wine, roll the wine around in you mouth, even chewing it a bit, then hold it on the rongue, breathing in without swallowing the wine. This will erveal the body of the wine, with its weight on your palate. It may be light and delicate or full and rich. You will notice the dryness or sweetness of the wine, as well as the acidity. Too little acidity 183

means a dull, or neutral wine; too much acidity gives the wine an unpleasantly tart quality. The dry, puckering quality which you may notice indicates the presence of tannin, an essential element in wine, particularly noticeable in young red wines. You wil also notice the temperature of the wine, and its bubbly quality if it is a sparkling wine.

READING WINE LABELS

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Legend: (A) Producer (B) Region (C) Name of wine (D) Vintage (E) Alcoholi content What does a wine label interprets? It gives information to consumers It helps the producer to guarantee standards Ita categories the wines It denotes quality of particular wines

Labelling of Wines Name of the wine Country of production Appellation of origin Quality rating of wine Grapes used in production Vintage date Alcohol & bottle content Name of producer / shipper Local distributors name

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WINE TASTING CHART

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187

FRANCE

Wine is integral part of life France. The truly great wines of France stand unrivalled in the world of fine wines and are made with loving care and skill that they can be compared with the works of art.

However, these wines represent a small proportion of Frances production, which covers every style and quality of wine. The small growers standard is very much equivalent to that of owners of great chafteau.

CLASSIFICATION OF FRENCH WINES

A) APPELLATION DORIGINE CONTROLEE (A.O.C.) All French wines are graded into quality and the finest of them are described by the name of their place or origin. The National des Appellations dorigine is known as the INAO is the body that authorises a region to call its wines after their place of origin by granting it the status of Appellations dOrigine Controlee (name of controlled origin), which is often referred to as an appellation or AC. To qualify for AC, the INAO sets a maximum yield per hectare and a minimum alcoholic strength fo r each appellation. Each AC wines must be produced from the stated grape varieties grown within the authorised area.

B) VINS DELIMITES DES QUALITE SUPERIEURE (V.D.Q.S.) Certain regions produce good quality wines that are not quite of AC standard and these are given the rating, VDQS - Vins Delimites de Qualite Superieure. The vast majority of these come from Midi. The winemakers naturally hope that their wines will eventually be up-graded to appellation, wich provides an incentive for maintaining a good standard.

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C) VINS DE PAYS In the hierarchy of French wines, they are technically a step above the least distinguished category, vins de Table. Vins de Pays are grown and made in specific areas with certain grape variations and methods of production.

D) VINS DE TABLE (TABLE WINES) Vins de Table is everyday drinking wine, most of which is consumed within France. It is the lowest grading of French wines.

The popular wine regions of France

Alsace Bordeaux Burgundy Loire Rhone Champagne Jura and Savoie

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WINE REGION OF FRANCE

ALSACE

The province of Alsace lies in the north-east corner of France, on the German border. Alsace has always been wine country and the archives of the city of Colmar include detailed records of over 1200 vintages. Since 1945 the growers of Alsace have devoted themselves to re-planting top quality vines and instituting strict controls over all aspects of viticulture and vinification.

Alsace has rich soil, but frost, hail and birds are real dangers. Most vineyards are less thant two a half acres in size so that much of the wine is made by the co-operative wineries or by producer-dealers who buy grapes to supplement their own vineyard supplies. The best wines come from the south of Alsace and are much softer and richer than those from the North of Barr. There is a single appellation Alsace or Vin dAlsace. The wine may be sold under a brand name but the vast majority of it is marketed under the name of the grape used to produce the wine. All Alsace wine must be sold in tall green flute shaped bottles.

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Wines of Alsace are marketed under the name of the ghrape varieties that they are made, e.g.

Riesling This variety is considered to produce the best Alsace wine. It makes delicate wine with grape aroma and fruity flavour. This wine complements fish dishes. Gewurztraminer - This rich spicy wine has an almost overpowering fruitiness and in a good year can have up to 15 percent alcohol. It is an excellent accompaniment to highly seasoned food and strong cheese.This is the best known of the Alsace wines because of its distinctive spiciness. Muscat This wine has a very pronounced perfume characteristics of the grape variety. Although it makes sweet wine in other parts of Europe, the Alsace Muscat is bone dry. The best have a gentle delicate flavour and when served chilled make a delicious speritifs. Tokay dAlsace This is a full bodied wine with a subdued fruit flavour. It shows some acidity when young but mellows well with age. Much of this variety is used as a basis for blended wines. Sylvaner This grape type is grown predominantly in the north of Alsace. It is a good everyday drinking wine. Edelzwicker This term denotes a blend of several varieties, the most used being tokay dAlsace, sylvaner and chasselas. Many of these blends are sold under brand names.

BORDEAUX

In south-west France, the Dordogne river in the north had the Garonne river from the south converge to become the broad Giropnde, which flows to the sea via its long estuary. The English took to drinking the pale delicate red wine they named claret. By 14th century, over three quarters of the Bordeaux wine esports went to England. English merchants have lived in Bordeaux ever since and the wine is still referred to as claret. Below are the regions which belong to Bordeaus.

Medoc The Medoc is a strip of land that borders the south side of the Gironde estuary. The vines are only planted along the river on a narrow, gravely, sandy strip of land. Medoc wine is made with a high proportion of cabernet sauvignon grape which takes years to mature, so the wines are very long lived.

St Estephe These are robust full-bodied red wine with plenty of tannin so they need time to develop fully. The best known Chateau are Cos-dEstounel and Montrose, and the Cru Bourgeouis from here are very good wines. 191

1. Pauillac This is the most prestigious commune at it contains 3 of the first Growth Chateau: Lafite, Latour, Mouton Rothschild. The wines have a powerful fruity bouquet and a rich velvety texture when mature. 2. St Julien The high gravel content of the soil means that virtually all wines grown here make good wine. It is a gentle and supple wine when mature. The best known Chatueau are Leoville Lascases and Tabolt 3. Margaux In good years the wine is excellent but poor years can produce thin wine. At its best, exceptional finesse and elegance with a perfumed bouquet. The famous Chateau Margaux and Palmer are in this commune. 4. Moulis and Listrac These 2 communes lie behind St Julien but are situated away from the river, so the wines are much heavier than those of St Julien.

Graves South of Medoc and on the left bank of Garonne River lies the region of Gravjejs which takes its name from the coloured quartz pebbles that abound there. Chateau Haut Brion was so good that even in 1855 it was included in the first growth. Sauternes The region of Sauternes lies south of Graves. The Semillon and sauvignon grapes are used to make naturally sweet white wine. The humid mornings encourage the developments of a fungus botrytis cinerea which settles on the grapes. This noble rot gradually dehydrates the fruit so that it shrivels and turns pinkish greym but the few drops of juice that remain have a very high concentration of sugar. In1885 wine classification Chateau dYquem was classified as Grand Premier Cru. Barsac This region, north of sauternes produces the same wine but the bouquet is more intense and the finish a little drier. The best known chateau are Climens and Coutet. Entre-Deux-Mers This area stretches between the two rivers and is the largest region of Bordeaux. Only the white wine are authorised to bear the AC Entre dues mers and reds from this region are sold under AC Bordeaus. St Emillion This area is situated on the north bank of the Dordogney river. This is one of the oldest wine regions of France. The high proportion of merlot grapes produces soft full bodied wines that are easy to drink as they contain less tannin. The famous chateau are Cheval Blanc, Ausonne, Canon and Bel-Air. Pomerol This region adjoining St Emillion on the north bank of the Dordogne River, is becoming very well known for its gentle rich red wine made predominantly from merlot grape

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BURGUNDY

This beautiful part of central Fracne is noted for its gourmet foodand superb wines. It stretches for about 200 kilometres. There is no great chateau in Burgundy. The pattern of small ownership has persisted although the great vineyards exist, are divided amongst several owners; for example the 50 hectare Clos de Vougeot vineyard has fifty-six owners.

Chablis The northernly area produces fine dry white wines from the chardonnay grape. Good Chablis is a pale straw colour and possesses a flavour often described as flinty which makes it a perfect accompaniment to seafood. A label will bear one of the following appellations: PETIT CHABLIS, the basic wine of the area. CHABLIS, a blend of wines from several vineyards. CHABLIS PREMIER CRU, wines from superior climates. CHABLIS GRAND CRU, wines from climates of: Vaudesir, Bourgros, Les Preuses, Valmur, Les Clos, Blanchots, Grenouilles. Cote dor The golden slope is sub divided into Cote de Nuit and Cotes de Beaune. 1. Cotes de Nuit These fruity red wines are noted for their perfumed bouquet abide the great elegance. They command exceptionally high prices and mature more slowly than wines of the Cote de Baune. 2. Cotes de Beaune The town of Beaune is the centre of the Burgundy wine trade and the surrounding is doted with wine villages. Red wines are generally softer and lighter than those from further north. The communes of Aloxe-Corton, Meursault, Puligny-Montrachet and Chassagne-Montrachet produce the powerful white wines full of flavour and perfume that are amongst the worldw finest wines. Cotes Chalonnaise This area lies south of the Cote de Beaune. The communes of Rully and Montagny make fresh white wine and Mercury and Givry produce light bodied fruity reds that area best drunk young. Maconnais The Maconnais lies on the left bank of River Saone and makes pleasant red wines from gamay grape. It is better known for its fresh young white wines madder from the Chardonnay. The best known of these are Pouilly-Fuisse and St Veran although good quality whites also come from Lugny, Clesse and Vire. Beaujolais The gamay grape and the granite soil of the area south of Macon combine well to produce the fresh fruity wines known as Beaujolais. In a good vintage year the best of them will continue to develop into well balanced flavoursome wines for a few years.

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CHAMPAGNE

Many wine-producing areas in the world have tried to emulate the success of Champagne by producing good quality sparkling wine, only a small region just north of Paris are able to make wine of inimitable finesse. This is possible only because of the areas geological composition and micro-climate, the use of superiori grape varieties and a special method of production. Champagne has a continental climate with very cold winters and short summer so that the vine must get as much heat as possible to ripen the fruit. The gravel top soil is one foot thick and is rich in minerals. Bascially there are only three approved grape varieties for making of Champagne: - Pinot Noir, Pinot Meunier and Chardonnay. Most Champagnes are made from a mixture of two grapes, namely the pinot noir and chardonnay. The purple pinot noir has a colourless sugary juice that gives body and long life to the wine whilst the small gold chardonnay contributes the finesse and perfume. Champagne regions are divided into 3 areas of production: Montage de Reins, Valle de la Marne and Cote des Blancs.

LOIRE

The valley of Loire is one of the most picturesque regions of Europe. The valley is divided into four main vineyard areas which stretch across northern France form West to East. Anjou-Saumur Anjou produces rose wine, the most flavoursome of which is made from the cabernet grape. The best wines of the region area white and the appellations ANJOU and SAUMUR signify the generic wines. Touraine Distric The vineyards surroung the city e.g. Tour. The most interesting wines arethose of Vouray these light white wines have a honeyed character whether they are made dry, sweet of sparkling and the best of them have the unusual ability to improve in bottle for up to 50 years. Nantes District This area surrounding the city of Nantes is the home of Muscadet. The best wine is entitled to the appellation Muscadet de Sevre -et-maine and its clean crisp acidity complements seafood. The wine comes from Muscadet grape. Central District This district is located in the centre of France, It has a continental climate and in some years the crop is very small or highly acidic because of the weather. Sancerre and Pouilly Fum both come from this district. These wines made from the Sauvignon Blanc grape have a distinctive aroma and are essentially straight forward wines best drunk whilst young.

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RHONE

The vineyard stretches for about 200 kilometres from Vienne to Avignone along the main route to the famous Mediterranean beaches. The following areas have their own appellations.

Cotes Rotie This small district has some of the steepest slopes in France. The wine is made from a mixture of black syrah and white viognier grapes which produce a perfumed red wine of great elegance that is the wines of Hermitage. Condrieu and Chateau Grillet The viognier grape is used to make dry white wine with a delicate flowery bouquet. Output is limited because yield is small. Chateau Grillet has the distinction of being the only single estate to have its own appellation, it is also the smallest in France. Hermitage The hill of Hermitage is one of the landmarks of the Rhone and the granite subsoil allows grape to produce strong rich red wines that need years to develop. Chateauneuf du Pape - The vineyards of this district are covered with cream coloured boulders. Thee absorbed the heat of the sun through the day and then reflect it back on the vines at night so that the grapes ripen thoroughly. Tavel Tavel, with its sandy soil, makes very good rose by bottling early to keep plenty of fruit in the wine. It is meant to be drunk within 2 years of the vintage.

JURA AND SAVOIE

This region is in the east of France, vin jaune is made by leaving white wine untouched in wooden casks for 6 years. The dessert wine Vins de paille or straw wine comes from fruit that is laid out on straw mats after pickings so that the moisture evaporates leaving shrivelled grapes full of sugar.

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GERMANY

BAKGROUND The history of German wines began with the ancient Romans who conquered the region about 100 B.C. and started cultivating grapes soon thereafter. In the Middle Ages, the monastic orders established many of Germanys finest vineyards and set the standard for the high quality of Germany viticulture. Wine is produced in more than 35 countries around the world. The 247.000 acres of vineyards planted in Germany account for only 1 percent of the worldwide area devoted to viticulture. In terms of production, Germany makes less than 3 percent of the entire worlds supply of wine.

German wines are low in alcohol. They are naturally light wines, never overpowering, but fruity, crisp and refreshing, with a remarkable balance of sweetness and acidity. This elegant balance is due to several factors, the mild climate, the art of the winemaker and the custom of picking the crop selectively.

German wines are traditionally referred to as Hocks or Moselles. The latter is the French name spelling for the name of the river. Hock is an abbreviation of Hockeim. The term is generally used for all wine produced along the Rhine and marketed in brown fluted bottles whereas wines from Moselle are marketed in green fluted bottles.

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CLASSIFICATION OF GERMAN WINES

There are two categories of quality for wines made in Germany:

A) TAFELWEIN

1.

DEUTSCHER TAFELWEIN

Officially approved vines from vineyards in four large Tafelweinf regions. Wine marketed under Tafelwein may come anywhere within the EEC. The label must show a phrase similar to Produce of EEC which is usually in very small print.

2.

DEUTSCHER LANDWEIN

The designation Deutscher Landwein was created in 1982. These are hearty, fresh, regional wines with more body and character than simple Tafelwein because the grapes must be a bit riper at harvest. Dry or semi-dry, Landwein comes from, and is named after, one of 15 landwein regions, each with its own distinct characteristics.

B) QUALITATSWEIN

1.

QUALITATSWEIN BESTIMMER AUBAUGEBIETE OR QBA

Quality wine from specified regions. This everyday drinking wine show on the label the name of the authorised region and the term Qualitatswein. Thi is the largest quantity of German wine. It comes from 11 specified wine-growing regions and is made from approved grape varieties which have ripened sufficiently to assurethat the wine will have the style and traditional taste of its region. Light, refreshing and fruity, these wines are meant to be consumed while young, for everyday enjoyment or with meals.

2. QUALITATSWEIN MIT PRADIKAT OR QMP

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This means quality wine with special attributes. These are fine German wines. For a wine to be awarded this classification it must comefrom a single district in one of the authorised regions. The label must show the term Qualitatswein mit Pradikat and name of authorised regions. Each carries one of six special attributes (pradikat) on its label. They are, in decending order of quality and of ripeness at harvest:

Kabinett Spatlese Auslese Beerenauslese Trockenbeerenauslese Eiswein

KABINETT: lightly fairly dry white wine. Harvested during normal harvest, usually in October. Kabinette is usually the driest and lightest of the Pradikats.

SPATLESE: literally means late harvest, and grapes for these wines are harvested at least seven days after the normal harvest.Because the grapes have had extra time to ripe, they make a wine which is more intense and riper in flavour, but not necessarily sweet.

AUSLESE: refers to selective harvest. These wins are made from specially selected bunches of very ripe grapes. Auslese wines are full-bodied, rich and sweeter than Kabinett or Spatlese.

BEERENAULESE: refers to the harvest of individually selected, overripe berries. Rare and remarkably rich, these wines are excellente as dessert wines or to be enjoyed by themselves for bery special occasions. Wines made from very and overripe grapes take on a deeper golden colour.

TROCKENBEERENAUSLESE: very expensive wine from hand-picked shrivelled grapes. TROKEN means dry. These wines are rich, sweet, luscius and honey-like, and extremely rare.

EISWEIN: rare sweet wine made from hand-picked ripe grapes left on vines into early winter. Usually made from grapes of Beerenauslese ripeness. They are remarkable for their concentrated sweetness and fruity acidity.

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ITALY

BACKGROUNG

Although Italians do not hold wine in such reverence as the French, they are now the worlds largest producer and consumers of wine. In 1963, the government introduced a law controlling the names of origins of the wines to align Italy with the EEC regulations. Most of the Italian wines are red. The wine law sets up 3 standards of control: A) Denominazione Semplice B) Denominazione de Origine Controllata C) Denominazione Controllata e Garantita

A) DENOMINAZIONE SEMPLICE There are no quality standard. This is only a statement of region of origins.

B) DENOMINAZIONE DE ORIGINE CONTROLATA Wines that are labelled so have to be produced in delimited areas and must meet certain quality standards as well. These wines are subject to testing and must be identified on the label as D.O.C. wines.

C) DENOMINAZIONE CONTROLLATA E GARANTITA This is the top rank of Italian wines and is granted only to specific wines of certain producers rather their whole regions.

WINE REGIONS OF ITALY: PIEDMONT The most highly regarded wine from this region is Barolo a full bodied red wine. The wines are made from Nebbiolo grape.

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 TUSCANY This large area is the home of Chianti. The chianti usually seen in the straw coloured flasks is fresh and grapey. Wine like this is meant to be drunk young.

VENETO From this area comes valpolicella and Bardolino, they are red wines with a fruity bitterness and Soave is a pale dry wine with a slight fragrance.

UMBRIA This small regin produces a delicate light white wine named after the town Orvieto. Good dry Orvieto is crisp and flowery with a underlying sharpness.

LATIUM The hills around Rome produce the clear golden Frascati wines. EST! EST! EST! more notable for its name than its quality is a light white wine made dry or sweet and marketed in a flat flack-shaped bottle.

WINE REGIONS OF ITALY

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WINES FROM OTHER COUNTRIES

SWITZERLAND

Swiss vineyards must have a higher yields to remain economical and so the heavy-bearing grape varieties are planted, fertilised and irrigated. There is not enough natural sugar in the grapes of this cold climate and so fermentation is encouraged by the addition of sugar to the must to raise the alcohol level.

REGIONS OF SWITZERLAND :

LAKE GENEVA The Chasselas grape is widely planted and produces fresh white known as the Dorin, Dezaley or Perlan. VALAIS In this region the chasslas grape is used to make Fendant and the sylvaner for Johannesburg, Dole is made from the mixture of Pinot noir and gamay grapes.

AUSTRIA

Austria is famous throughout the world for its culture but not for its wines. Much of the Austrian wine is consumed locally while Germany is a most export market. Over eighty percent of the white wine is made from the local grape, Gruner Vetliner.

BURGENLAND Riesling and Muller Thurgau flourish in this sandy soil and thick mists allows development of noble rot.

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SPAIN

BACKGROUND

Spain has more land devoted to viticulture than any other country in Europe. It is one of the largest wine producer. In 1970 the government broadly defined the regions of wine production and set up a local authority, the Consejo Regulator, responsible for enforcing the new quality regulations in each area.

REGIONS OF SPAIN:

RIOJA 4 major grape varieties are mixed to produce the best Riojas which age for a minimum of 2 years in American oak.

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 MALAGA This region produces unusual wine from grapes dried in the sun on straw mats then blended with concentrated grape juice after fermentation. It is matured in a solera system resulting in rich dark sweet wine.

PORTUGAL

The climate of Portugal is moderate with long sunny summers and Atlantic breezes bring rain to ensure good harvest. 7 regions are authorised by the government and wines from these regions have an official seal on the neck of the bottle.

VINHO Wines from here are known as Vinhos Verdes means green wines because of their faint overripe taste. White Vinhos Verdes are best known abroad. It is pale with a flowery bouquet and delicatet lemony flavour.

GREECE

The Greeks brought civilisation to the rest of the Mediterranean and the vine travelled with them. One custom that has survived thousand of years which is to add pine resin to the must during fermentation. This gives the wine a distinctive bouquet and flavour. Most Greek wines are blended and marketed under brand names but some are allowed to carry the name of their regions if they meet the standard.

HUNGARY

Hungary is a vast country dominated by the largest lake in Europa, Lake Balaton. The soil is ideal for cultivation of red Kadarka and white Olaz Riesling. TOKAY the volcanic soil, river mist and the long dry warm autumn create and excellent conditions for ripening of the furmint and harsevelu grapes. This is a dessert wine which should be slightly chilled. Many regard it as an excellent tonic.

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AUSTRALIA

The Australian wine industry began with the brave planting of vines at the very start of British Colonisation of the vast, not over-friendly island continent in 1788. However it was not until a decade later hthat properly established vineyards marked the beginning of a thriving industry. These early planting were encouraged because the British were keen to have their own reliable source of wine to supply their needs without resorting to some of the unpredictable European nations with whom war was often a possibility. Australia is the most exciting wine nation in the world today. Its spread of vineyards, across a broad range of climate conditions and soils, the skills of its winemakers and the application of the most modern technology, all combine to make it so. Whereas traditional European wine regions are rigidly defined, Australian vineyards enjoy a hugh variety of growing conditions for premium grapes. This spread also offers flexibility, ensuring against a poor vintage in any ones areas and guaranteeing the ultimate in blending options for quality and consistency. The Australian wine industry has shown dramatic growth and maturity in the last 20 years, with a per capita consumption growing from 8 to 19 litres in that period. This reflects the quality and consumer awareness of wine, which is seen as an integral part of Australian lifestyle, enjoyed with meals and at social occasions. Australia is the eleventh largest wine producer in the world. Its production is in excess of 500 million litres a year. 20% of its production is exported. It is set htat the figure will be more than double by the year 2000.

Australia pioneered the wine cask, which has a collapsable bag inside it. The main grape types found in Australia are Cabernet Sauvignon, Shiraz and Grenache with Rhine Riesling, Semillion and Muscat. The main regions of Australia are New South Wales, Victoria, South Australia and West Australia.

NEW SOUTH WALES HUNTER VALLEY is noted for its high quality table wines Famous brands are Lindemans, McWilliams and Penfolds. VICTORIA This regions has long dry summers and cold winters with frequent frosts. Wines used to be big, dark and alcoholic, but modern, winemaking techniques have changed that. SOUTH AUSTRALIA BAROSSA VALLEY This region is a fertile valley producing great quantities of wines. The firms are Leo Buring, Yalumba, Wolf Blass, Orlando and Saltram. COONAWARRA This flat featureless region is plagued with cold summers and hot winters. I is a strip of red soil. The local firms are Wynns and Lindemans.

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 McLAREN VALE This fertile valley lies south of Adelaide and has a temperate climate. Wineries include Seaview and Hardys. WESTERN AUSTRALIA West Australias intense heat and rich soil produce full-bodied low acid wines. WINE REGION OF AUSTRALIA

U.S.A.

CALIFORNIA has the climate and the soil suitable for vine cultivation. Californias own grape type, zinfandel makes full bodied inky wine that has been used for years to give the backbone to the blended California Clarets. These wines have a raspberry-like aromas when a lighter style is created out of it. The wine regions are divided into those vineyards north of San Francisco in the Mendocino, Sonoma and Napa areas and those that stretch south of San Francisco through Santa Clara, Monteray and San Benito. The most important quality area is the Napa Valley. Most style can be made in this region because grapes requires cooler climate. The Gallo winery is the largest production winery contributing 40% of the total output in California.

NEW YORK is the second largest wine producing state after California in U.S.A. The main producing regionsare the Finger Lakes District which lies south of Syracuse and Rochester. The 205

major grape varieties ar ethe Delaware, the Elvira and the Riesling, which has some characteristic of the grape aafter which it is named but is much like the Elvira.

CALIFORNIA WINE DISTRICT

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FORTIFIED WINES

Fortified wines are wines that have been strengthened (fortified) with the addition of a spirit during its production. While most still table wines have a strength of 8 to 15% alcohol by volume, fortified wines have a alcoholic strength of between 16 to 21% alcohol by volume.

The added spirit is usually a local brandy made from wine of from a marc. The brendy has an affinity with the wine, and is also cheaper to use since surplus wine is always available in for distillation into a spint.

Produced in many parts of the world, in any area where wine and brandy can be made, the range of fortified wines ranges from very sweet Malmsey Madeiras to very dry Fino Sherries. They also may be based on red or white wines and eventually made into a golden brown or pale amber wine. The fortified wines of the world include:

Sherries Port Wines Madeira Marsala Mlaga

SHERRY

Formerly known as Cheris, Sherry takes its name from the town of Jerez (de la Frontera), and is made in and around the region surrounding the town of Jerez de la Frontera in south-western Spain. Within the region there are 3 main centres of production:

Jerez de la Frontera Puerto de Santa Maria Sanlucar de Barrameda

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GRAPE VARIETIES FOR SHERRY

Grown on the white-coloured soil called albariza, the grapes used for Sherry are the :

Palomino Bianco Pedro Ximenez Moscatel Fino

Of the three varieties, the Palomino Bianco is the main grape variety used for Sherries while Pedro Ximnes (PX as it is commonly known), and Muscatel are usually used to blend with Palomino Bianco wines and act as sweetening wines to produce sweeter version of sherry.

PRODUCTION OF SHERRY

The heat and sun of the region allows the grapes to develop a great deal of sugar. The sugar in grapes meant for making sweetening wines are often further concentrated by simply laying them on straw mats in the hot sun to evaporate their water content. The harvested grapes are left in the sun for 12 to 24 hours for between 10 to 21 days in this manner. At night these are covered with straw mats called esparto soleo to protect them from the night dew.

The very hot climate als oproduces means grapes with relatively low acids and since wellbalanced wines must have sufficient acid levels, the harvested grapes are actually plastered to achieve this. Prior to pressing, the stalks are removed and a sma ll amount of gypsum, the raw material of plaster of Paris, called yeso by the locals is then dusted on the grapes to wventually allow the wine to precipitate tartaric crystals and to increase its tartaric acid levels which provides balance to the wine.

Traditionally the ripe grapes are tipped into shallow vats called lagares where men in special nail studded boots clled zapatas de pisar would stomp on them, crushing them. This tirin process is carried out throughout the night from midnight till noon the next day.

The free run juice is collectd in barrels and the remaining pulp is then pressed to etract the remaining juice. The must (called mosto) is then pumped into large vats and selected cultured yeast is then added.

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After some 12 hours, fermentation begins and carries on for some 36 to 50 hours at temperatures that vary from 25 to 30C. The fermented wine is then pumped into small oak casks to allow the fermentation to run its full course. At the end of a two month fermentation period, the sugar in the wines are exhausted and the fermentation stops. With the exception of Pedro Ximnez and Moscatel, the wines are always fermented till dry.

The winemakers now examine the wine through their aromas and classify them according to the styles they think the wine will develop into.

The nest stage is basically up left up to nature as the winemakers must now wait for the further development of the wines.

A layer of grey-white microscopi yeast (Saccharomyces beticus) called flor forms naturally as a thin white scum that floats on the wines in only some of the barrels. This film of yeast-like organisms prevent the oxidation of the wine allowing the wines to eventually become drier, lighter styles like Fino or Amontillado. Those wine in barrels that do not develop the flor become darker and richer tasting destined to become Olorosos.

While there is no way to ensure the formation of the flor, it is possible to create conditions that would wncourage its growth.

Alcoholic strenght of between 13,5 and 17,5 % with the optimum concentration being about 15.3 % the level at which the vinegar-producing acetobacter is killed off. Temperature of between 15 to 30C Sulphur dioxide content of less than 0.018% Tannin content of less than 0,01% Absence of fermentable sugars (the wines must be totally dry) The wines are continually checked and rated by the capataz (cellarmasters) who draw samples of these wines using a venencia. After classifiction , the wines are racked off and fortified.

A potential Fino or Amontillado is fortified until about 15,5% alcohol by volume. This alcoholic strenght allows rhw flor to carry out its work while those meant to become Oloroso are fortified to about 18% alcohol by volume (which prevents the flor from affecting it).

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The cellarmaster uses a series of chalk marks on the ends of the barrels to denote the style of wine in each barrel or are likely to develop into. The wines are classified several times and are marked in the following manner accordingly to the style of wine they will probably develop into. These wines are then placed in a bodega or warehouse where they under ageing in a Solera.

STYLES OF SHERRIES

There are six styles of Sherry:

1. 2. 3. 4. 5. 6. 7. 1.

Fino Sherry Manzanilla Sherry Amontillado Oloroso Palo Cortado Cream, Milk and Brown Sherries Pedrp Ximenez

Fino Sherry

Made only when nature blesses thewinemakers with the development of flor in teh casks. It is dry and made from the palomino grape. Approwimately 15,5% alcoholic content. This pale gold colour, pungent but delicate aroma reminiscent almonds light and dry. Mainly produced in Jerez de la Frontera and El Puerto de Santa Maria.

2.

Manzanilla Sherry

Made when Finos are stored and matured at the coastal town of Sanlucar de Barrameda. The Finos acquire a salty tang which is distinguishable on the palate as a style different from regular Finos and is now known as Manzanilla. With delicate aromas, lighter than Fino but without the aromatic complexity and structure of fino. Made from Palomino grape and approximately 15,5% alcohol by volume.

3.

Amontillado

These fuller flavoured Finos are matured for long periods of time and develop into slightly darker wines with fuller flavours a nutty tang. These wines are called Amontillados. Their name derives from the wines of similar character produced at Montilla, which were greatly

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sought after before Jerez became famous. Made from Palomino grape and approximately 17% alcohol by volume.

4.

Oloroso

Wines left opern to the air do not generally do well and spoil easily, turning into vinegar. The layer of Flor protects the Finos from this fate as it covers the surface of the wines, but Olorosos do not have this advantage. Made from Palomino grape and approximately 19% alcohol by volume.

While some escape this fate and go on to develop into fine Olorosos, other spoil. These are immediately detected by classification and testing and are put aside to be made into brandy.

The expansion of Olorosos into other different styles of Sherries are made possible by blending the m with other wines. Wines like PX and Moscatel are used as sweetening wines for this purpose.

5.

Palo Cortado

Another Sherry type called Palo Cortado is occasionally found. This is a very rare style of wine, originally an Oloroso, these wines develop Fino characteristics later during the final classification. These are usually rare and very espensive. Made with Palomino grape and approximately 18% alcohol by volume.

6.

Cream, Milk and Brown Sherries

These are sweet sherries that are usually based on Olorosos and sweetened with sweetening wines made from Moscatel and Pedro Simenez. Approximately 17,5% alcohol by volume.

7.

Pedro Ximenez

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Dark mahogany colour with an amber aura. A comples and harmonious aroma full of nuances but with the raisin flavour predominationg. Dense, velvety and very persitent on the palate. Made from the Pedro Ximenez grape and approximately 17% alcohol by volume.

The solera system

Vintage Sherries do not exist as all Sherries are actually blends of wines from many years. This is carried out in a uniquely Spanish mehod of blending known as the Solera system.

The Solera is a series of rows of casks laid out in horizont layers, one on top of another. The system begins by laying down hundreds of barrels wines of similar character from a single vintage in a row, with the barrels lying nest to one another. Another row of barrels filled with wines of a similar style from a different and younger vintage is then rested on top of the first row. The bottom row is known as the Solera while the different layers above the Solera are known as criaderas. Each criadera row contains wines of the same style from the same vintage.

The Sherry Solares are housed in bodegas, which are above ground. With high roofs and thick walls, they have been designed to maintain a temperature exactly suited to the maturation of Sherry. Here, the wines are then left to mature until they are ready for bottling. When required for blending or bottling, the wines are then drawn off the casks containing the oldest wines from the bottom row, the Solera. The amount of wine drawn from each of the berrels at the bottom row is the same and never exced more than a third of the volume in each barrel. The solera system of blending will only work fif the transfer of wine is made gradually, a small amount at a time. The wine used for bottling is then replaced with younger wine from the row above. This process of replacement continues upwards until the top row of barrels which contain the youngest wines. This top criadera is then topped up with wines from a new vintage. This process allows the wines of many different years to be blended together and since wine quality varies from year to year, the Solera system allows the winemakers to compensate for poorer vintages.

The older the Solera, the more complex the final wine will be. Since no Solera is ever fully emptied, each bottle of Sherry will contain a small proportion of the wine from time when the Solera was first established.

In addition, since entire rows of barrels can be topped with more wines from other vintages, the Solera system allows for continuity of the style, character and flavour the individual producers 212

prefer for their wines. In this way, a Solera can be kept going literally forever. In fact, Sherry houses like Harveys have Soleras that are over 200 years old!

To achieve a consistency in colour to previous shipments, colouring wines are added.

SOLERA SYSTEM

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BRANDS OF SHERRY

The top Sherries bodegas or houses are:

Croft Gonzles Byass Harveys Pedro Domecq Sandeman Valdespino

Sherries are sold under propriety names. For example Fino Sherries are sold under labels like La Ina (Pedro Domecq) and Tio Pepe (Gonzalez Byass) and Don Fino (Sandeman). Well known Manzanillas sold under propriety names include 1976 by Harveys while the worlds best selling cream sherry is Harveys Bristol Cream.

SERVING AND USING SHERRIES

Dry Finos Sherries are sometimes sold under commercial names like Tio Pepe and Dry Sack rather than as Finos. These are best served with cocktail snacks or tapas before a meal or by itself as an excellent apritif . Others like Bristol Cream and Bristol Milk from the Harveys of Bristol are a blend of old Olorosos and Amontillados. These Sherries are sweet and rich and best serves as after-dinner drinks.

Sherries are best served in Sherry Copitas which are smaller versions of a tulip shaped wine glass.

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PORT

Port wines arefortified wines made in the Douro Valley in northern Portugal. These wines take their name from the Portuguese phrase that was used to rfer to the town we now know as Porto. The locals it seems, used to refer to the port-towns simply as O porto Portuguese for the port.

The region producing Port wines in the Upper Douro Valley extends along the river to the Spanish border. This country is very mountainous and rises steeplu from the twisting river.

Across the river from the town of Porto, located on the river bank opposite the town of Vila Nova di Gaia. Port wines were originally brought down from the vineyards of the various quintas or grape farms in the upperDuoro Valley, and until 1986 was required by law, to be stored a Vila Nova di Gaia to mature before being shipped out from Porto. This has been changed to allow latge producers or shippers to ship their ports directly from their wineries without further ageing in Vila Nova di Gaia.

The rugged and often steep mountainsides along the river Duoro are terraced to allow for the cultivation of the vines. The terraces creates continual work, especially as the torrential winter rains wash much soil to the bottom of the valley.

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GRAPES FOR PORT WINES

Port wines may be made from blend of any of the 15 red and 14 white grape varieties. However, only a handful of these are recommended for use in Port wine production. These are listed below:

Red varieties

White varieties

Bastardo Cornifesto Dinzelinho Tinto Malvasia Preta Mourisco Tinto Tinta Amarela Tinta Co Tinta Borroca Tinta Roriz Touringa Francesca Touringa Nacional

Arinto Boal Dinzelinho Folgoso Malvasia Fina Malvasia Rei Moscatel Galego Rabigato Sercial Verdelho

PRODUCTION OF PORT WINES

The traditional treading of the grapes used to be a test of manhood a tiring, very hard work indeed. The barefoot treaders would stomp around to crush the grapes in the treading vats, which are called lagars. This same process is now easily accomplished by slightly less romantic and certainly more efficient means using sanitary modern techniques and machines. However, the best ports are still produced by treading in the traditional manner.

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The heat generated by the bodies of the treaders or rogadors increases the rate of fermentation. When the must begins to ferment strongly, the treaders leave the lagars and the must bis stirred to ensure that even fermentation.

The initial fermentation phase of Port differs from other natural red wines as the fermentation temperatures are allowed to rise to as high as 32C apparently without any detrimental effect on the wine.

By tradiotion, the grapes for Port are fermented on their skins and because most of these grapes are black varieties, most Ports are red wines. The rare White Ports ,ade from white grape varieties and are also fermented on their skins, unlike Sherries. The fermenting must is constantly monitored and when it has achieved enough colour and the desired sugar levels, the must is run off into barrels. These barrels contain a measured quantity of aguagdiente (grape spirits / brandies) which halts the process of fermentation.

The resultant wine which has been fortified and is sweet from the high levels of residual sugars, is now left to mature. Types of Porto

There are many differetn styles of Port. These arelisted below:

1. 2. 3. 4. 5. 6. 7.

Vintage Port Single Quinta Ports Garrafeira Ports Dated or Colheita Ports Late Bottled Vintage Port Ports with an indication of age Vintage Character, Style or Reserve Ruby Ports Tawny Ports Crusted Ports

1.

VINTAGE PORT

This port wine are selected wines blended from wines made from a single harvest. After the wines are made and shipped to Vila Nova di Gaia where they may be vlended with wines from the same vintage.

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These wines are constantly tasted and assessed and if the wines are found to be of particularly good quality, the producers may choose to declarea a vintage. These wines are set aside to be bottled as Vintage Port an a vintage is declared. This must be done between the second and third year after harvest.

The producers will send samples of the chosen wines to the Port Wine Institute for tasting and sampling. Information regarding how much Vintage Port the producer intends to produce for that year must also be submitted.

These ports, being young red wines, throw up a considerable amount of sediment as they age andlose their initial dark colours. Such ports have heavy sediments and the wine thus needs to be very carefully handled and must be decanted of filtered before serving.

Single Quinta Ports

Quinta in Portugues is a world meaning farm, property and is used here to refer to a vineyard. Single Quinta Ports are single vineyard ports usually from a single year and thus are considered vintage ports but from a single vineyard.

These Single Quinta (Vintage) Ports are bottled after 2 or 3 years of ageing and as a result throw up a great deal of sediment as it ages. These ports need to be decanted before serving.

Garrafeira Ports

The term Garrafeira is used in a similar fashion as one would use a term like merchants pride by producers to label their quality wines. These are specially selected from several regions but always of one vintage are therefore vintage ports blended from the best wines of several regions.

After blending, these wines are matured for long periods (10 to 15 years) before bottling. These wines are seldom seen outside of Portugal as most of it is consumed locally.

Dated or Colheita Ports

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Colheita in Portuguese refers to the crop for a year and therefore refers to the vintage (harvest). Dated or Colheita Ports are vintage ports with a slight difference they must be aged at least 7 yearrs in wood prior to being bottled. However, some producers will age these wines longer and only bottle these wines when an order needs to be filled.

2.

LATE BOTTLED VINTAGE PORTS

Also known al LBV Ports, these are also ports of a single vintage chosen from a good-quality vintage. These wines are sometimes considered as vintage-quality ports but were never declared.

These ports are usually ades in barrels for a minimum of 4 years and must be bottled before their sixth year. Some producers may bottle their wine early and as such these wines continue to age and throw up quite a bit of sediments and may require decanting when being served. These bottle aged LBV port wines are quite similar to Vintage Port in style and have the added advantage of being less expensive.

However, those LBV Ports which has been bottled during their fifth or sixth year will have discarded most of its deposit in the cask. The are normally paler in colour and are bottled in Oporto ready for immediate drinking without further ageing.

3.

Ports with an indication of age

The best Ruby Ports may also be aged further to be bottled and labelled with one of four descriptions: 10 years old, 20 years old, 30 years old or 40 years old. These wines have not attained that age by maturation in any fashion. These are simply blends of wines which are deemed to have achieved the characteristics comparableto wines of 10,20.30 or 40 years old. The date of bottling and a statement about the wine being maftured in wood will usually appear on the labels of this style of Port. 4. Vintage Character, Styl or Reserve Ports

These are premium Ruby Ports. Those labelled as Vintage Character Port contain a blend of wines from different vintages that have been aged in wood for an average of 5 or more years. The final blend is filtered prior to bottling and therefore does not require decanting before service. 5. Ruby Ports

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Ruby Ports are blended from ruby-coloured wines that have been adeg in wood for about three to five years from wines of two or three different vintages. These wines are filtered prior to bottling and therefore never require decanting before service. Ready for drinking immediately after bottling, these wines wil not improvewith further ageing.

Old Ruby Ports wines are blended from several vintages and then matured for at least seven years. These wines which may be matured for a maximum of ten years during which they continually lose their colour and become Fine Old Tawny Ports.

6.

Tawny Ports

Young Tawny Ports are actually blends of young red and white ports aged in barrels for at least 5 years. Fine Old Tawny Port are generally Ruby Ports which have been aged for 10 to 20 or more years, during which the wines are constantly racked. This causes the wine to lose its colour, turning from ruby-red to an amber-brownish tawny colour.

7.

White Ports

This rare style of Port wine is made from white grapes in exactly the same manner as that made from red grapes fermented on the skins, but the resultant wine being golden in colour rather than red.

While small amounts of White Ports are made in the slightly drier style, most White Ports are sweet. Those that are made into dessert-wine styles, that is bery sweet, are often labelled as Lacrima, Lacrima Cristi, Lacrima Sancta or Lacrima Divina.

8.

Crusted Ports

Derived from a blend of high quality ports from two or more years or a single vintage. These wines are bottled at about 3 to 4 years and given up to a further 3 years of bottle age and because they are bottled young throw up a crust of sediments like those found in Vintage Ports. Crusted Ports are also known as Crusting Ports.

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GREAT PORT HOUSES

Most ofthe top Port wine houses are English firms due to the long relationship and history of the English with Port wines:

Cockburns Croft Delaforce Dox & Co. Fonseca Grahams Offley Forrester Sandeman Taylor, Fladgate & Yeatman Warre & Co.

DECANTING AND SERVING PORTS

Those ports which are bottled young or which have not been filtered prior to bottling will throw up a crust of heavy sediments when bottle aged. Vintage and Crusted ports are just two examples. However, ports cannot be decanted like other red wines as the very dark tinted bottles do not allow the person decanting the wine to see the sediments during decanting. For this reason ports are ususally filtered off their sediments using a silver filter andmuslin cloth.

In the case where the decnted wine is to be run back into the original bottle rather then served from a decanter, the bottles are rinsed out and the decanted port is poured back into the bottle for service. Port are best served by partially filling a red wine glass which allows the wine to be swirled and appreciated rather than completely filling the commonly used smaller Port wine glass.

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Other compounded beverages

Beside Spirits and Liqueurs, there are some other compounded alcoholic beverages such as Vermouths Quinined Wines Bitters Anis-Flavoured Beverages

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MADEIRA

Madeira is a small island in the Atlantic Ocean found off the coast of Portugal. The island region of this Portuguese island is dominated by mountainous terrains, leaving only the coastal belt for vine cultivation. The vineyards are perched on terraces, cut deep into the steep cliffs rising from the sea all along the coastline.

The terrain consists mainly of volcanic rock which allows sater to accumulate in the many crevices on the rock face and, being porous, drains well. The soil on the island is also rich in potash; which is a natural fertiliser.

Vine cultivation here is hard work. Everything must be carried up ordown the precipitous paths by hand as vehicles cannot be used on the extreme terrain. This become a servere restriction during harvest time as the grapes themselves or their juice must then be ferried down at a frustrating pace that would give most vintners nightmare at harvest time.

The island gets a lot of sun and as a result the grapes have to be kept off the soil to ensure that they do not get too much heat, which can burn the leaves, stressing the vine and result in grapes that produce wines without balance.

GRAPE VARIETIES FOR MADEIRA

Of the vine varieties grown on the island, there are four notable varieties which give their names to the styles of wines they produce:

Sercial Verdelho Bual Malmsey

The Sercial, actually a form of Riesling, grows on the highest terraces at about 880 metres above sea level. At such heights, the grapes matures slower and have a lower sugar level then the othr varieties.

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The Verdelho is cultivated on the middle slopes at about 500 metres while the Bual and Malmsey are grown on the lower terraces. As a result the Bual and Malmsey have a higher sugar content and a richness of flavour.

In addition to these, up to 15% of the cpage may be up of the Tinta Negra Mole, a high-yeld variety that thrives in the extreme growing conditions of the island.

PRODUCTION OF MADEIRA

The different grape varieties are pressed and the must is kept and fermented separately bu the larger producers while smaller producers mix all the grapes together for presssing. Depending on the style of wines being made, the musts are either fermented till dry or have the fermentation stopped midway by the addition of a brandy. The lightly fortified wines are termed Vinho Claro and ar ethen stored in barrels for maturation and put through a process that is unique to the production of Madeira.

This process is called estufado, which literally means cooking. The maturing wines in barrels are left in the hot attics in warehouses. In addition, the warehouses are laso constantly jeated by special furnaces or estufas by way of hot water and steam pipes which run through the attics raising temperature of the attic to about 35-50C:

This heat accelerates the maturation of the wines, slowly cooking them. The colour of the wines turns darker especially the sweeter wines as the sugar in the wine thends to caramelise. The wine take on a complexity of flavour from being cooked this character is often termed as being maderised.

The cooked wine or Vinho Estufado is then racked and left to rest for aperiod of 18 months after which it is then further fortified. The wines, now about 20% alcohol by volume is then blended and aged in a Solera system where they continue to improve in flavour.

Estufado: how it all began ...

In the last century, Madeira witnessed a healthy trade of wine to America. The wine was shipped long distances across the Atlantic, it become literally cooked by the heat of the cargo holds on board the ships. As these sail-powered ships reached the area of the equator known as

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the Doldrums, they were often unable to sail for weeks at a time as the winds died down.

The stored wines in the hold were subjected to great heat (45C) and cooling for as long as six months. When the ships reached their destinations, an amazing discovery was made the wine had been transformed into a wonderfully rich and flavoured beverage that seemed to have improved because of their hot and arduous journey.

The producers of Madeira guessed, correctly, that the gradual heating and cooling of the wine not only gave its special flavour but rendered it full proof against any problems of spoilage most other wine are subject ro. A glass of Madeira can be left, open to the air without losing its flavour something that cannot be said of any other wine.

Styles of Madeira

Threa are four styles of Madeira, namely:

1. 2. 3. 4. 1. Sercial

Sercial Verdelho Bual Mamlsey

The driest of the Madeira styles was, in the past, the most popular. These wines are pale, delicate and the most of refreshing of all the Madeiras. This style is best served as ans apritif and rather good with some clear soups.

2.

Verdelho

Lighter and sweeter than Sercial, this wine is the least known of the four styles. The mediumrich wine with a pleasant smoky nutty bouquet resembling hazelnuts and a distinct fruitness on the palate. This wine has a dry finish and may be served as an aperitif or with fish appetisers.

3.

Bual

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A fragrant, full-bodied wine that is deeo brown and buttery-rich in flavour and though wuite sweet, is never quite as sweet as Malmsey.

4.

Malmsey

This full-bodied, soft, very fragrant style is the sweetest style of Madeira, best served as afterdinner drinks, often served in place of Port.

These days Madeira is, unfortunately, used almost exclusively only in the kitchen rather than being appreciated as a wine. Madeira is often used to create sauces served with pork. Stewed kidneys and oxtail, particularly, often call for a spoonful of Malmsey in traditional recipes.

Other labelling terms for Madeira:

Rainwater :

A style of wine made by blending Sercial, Verdelho and Bual crating a medium-dry wine. A wine that is made only from all four grape varieties and has at least 20 years in a cask and an additional 2 more years in the bottle Wines aged 15 or more years

Vintage spent :

Exceptional :

Reserve, Special Reserve Wines with a minimum age of 10 years or Very Old : Reserve, Old ar Vie : Selected, Finest or Choice : Wines aged for a minimum of 5 years Wines aged for a minimum of 3 years

The top producers of Madeira are:

Barbeito Blandys Cossart Gordon Harveys Leacocks Rutherford & Miles

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MARSALA

Another fortified wine that have great value in the kitchen. It comes from Marsala, located at the end of the tip of Siecle, just off the toe of Italy.

Ita was John Woodhouse of Liverpool, England, who was responsible for marketing Marsala in the 18th century to England where it became popular.

Marsala is a blend of wine made in the usual fashion and this is then mixed with a concentrated mistelle-like mixture called sifone. The sweet mixture is the fortified with brandy and vino cotto (a heated wine concentrate). This fortified wine is then matured using a Solera system and aged for at least 5 years before bottling. The best Marsala is actually dry though rich in flavour but more commonly found are the populare sweet Marsalas used in the desserts and in cooking. This is the wine used for the famous sweet dish Zabaglione and for Escalope de Veaus Marsala.

MALAGA

Made in Andalusia, southern Spain, the wine is based on a varieties of grapes but almost always dominated by Pedro Ximnez and Muscat. These grapes are sun dried to concentratae the sugars and flavours of the grapes before the berries are pressed.

The juice, which is very sweet, is then fortified by the addition of brandy and vino de color (must concentrated by boling). The resultant wine is sweet, dark with an alcoholic strength of 14 to 23% alcohol by volume. Thewine is then put through a Solera-like system to age and mature the wine.

The best and most famous Mlaga made from free run juice rather than that pressed from the grapes

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QUININE WINE

It is an aperitif based wine with a slight flavour of quinine and other ingredieents (orange peel ...)

Examples are:

1. 2. 3. 4. 1.

Dubonnet Saint Raphael Byrrh Suze

DUBONET

Though now made in south-west France, this herb-flavoured, bitter sweet wine-based aperitif was first made in Paris by Joseph Dubonnet is commonly served on the rocks with a lemon slice an s splash of soda water. 2. SAINT RAPHAEL

This French aperitif with quinine as one of the ingredients. There ar two types: the red, full and sweetish, and the white, which is dryer. There is a trodition associated with this drink that anyone who takes a lot will never go blind, because, at the beginning of the 19 th century, a Frenchman called Jupet prayed to St. Raphael to restore his sight (but evidence is not conclusive on the subject). 3. BYRRH

This French aperitif, rather sweetly-bitter, invented in the Roussilon by a shepherd of the Pyreness, Simon Violet, in 1866, and claimed to be the first aperitif in which quinine was added to wine. The owners of the firm at Thiur assert that they possess the biggest cask in the world-it is certainly gigantic. 4. SUZE

This is a French aperitif that is brilliant yellow- coloured, light (17% alcohol by volume) and is gentian-based. Gentian root is used in many other vermouths and in some liqueurs.

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Vermouth
Origins The use of spices to aromatize wine was born in the Neolithic era. Paleontological testimonies prove that Samubuca seeds and blackberries were used to make a more pleasing wine. History gives credit to Hippocrate, the famous Greek physician (460B.C.), for the use of Absinthe and Dittany to aromatize the wine (Vino Ippocratico) Absinthe is the main aromatizing ingredient which gives Vermouth its name. In fact, it derives from the German word Wermut (Absinthe) and belongs to the family of the Artemisia (Artemisia Absinthium). The Vermouth that we know today was born in Turin around 1786, and since then this city has been considered the Capital of the Vermouth. Definition Vermouth is a spicy special wine. To quote certain articles: "Art. 5. Aromatized wines are special wines with an alcohol content inferior to 21% in volume, composed mainly of wine, either with or without the addition of alcohol, saccharose and of substances allowed by the rules of hygiene and public health, that creates in the product particular flavors and diverse tastes." "Art. 8 The name "Vermouth" is reserved to wines whose traditional characteristic of aroma have been achieved as a consequence of using a mixture of substances, among which must always included Artemisia, except for when this product is exported to the countries where this mixture is not accepted. "Art. 6 In the preparation of the spicy wines, the addition of ethylic alcohol that is corrected to at least 95 or wine spirit to at least 65,of sweet filtration, of still grape juice, of concentrated grape juice, of saccharose sugars, of caramel (burnt saccharose), are all permitted as well as the substance, allowed by the regulations, that give diverse perfumes and tastes to the wine, which have to clearly be perceived by organoleptic tasting." According to the Reg. EEC 1601/91, Aromatized Wines" are considered all drinks where a composition is formed of wine and the remaining of aromas, alcohol and sugar. The Production The principal ingredients in the production of the Vermouth are: Wine, Aromas, Alcohol, Sugar The Base Wine: In the production of Italian Vermouth, white wines are used as the base. Only Italian wines are permitted and they must be of the present year. The natural alcoholic degrees vary from 12 12,5 (not inferior to 10). They primarily originate from Puglia, Romagna and Sicily and they are mixed together (Cut) based on their alcoholic and acidic degree, with the purpose to guarantee a perfectly balanced "base". After the Cut, wine is stabilized through the elimination of metals present in the wine, and through clarification. The Aromas The aromas are extracted from spices in alcoholic infusions. The process of extraction happens through: 229

Steeping - The substances that give the aromatic component to the Vermouth are obtained through steeping or infusion in alcoholic solution, in large closed rotating containers. Distillation - The substances that furnish perfume to the Vermouth is obtained through distillation of herbs in large copper Alembic stills. The mixture obtained from this process will give the final extract used to aromatize the wine.

The most used spices for their tasting characteristic and the active principles are: . Dry Vermouth Yarrow Angelica * Bitter orange * Sweet orange Asperula * Absinthe * Aromatic Calamus * Camomile Cinnamon * Cardamon * Thistle * Coriander * Dittany * * Dry Vermouth Vermouth Enula Fava tonca Clove Juniper Gentian Iris Hyssop Marjoram Nutmeg Rhubarb Clary Sage Sambuca Savory Vanilla Saffron Ginger * White Vermouth * * * * * * * * Red Vermouth * * * * * * * * *

* * White Vermouth * * * * * * * * * * * * *

Red * * * * * * * * * * *

* * * * * * *

Sugar For the preparation of Vermouth, the sugar legally allowed is saccharose. Sugar is added on 25% of the base wine, which will subsequently be mixed with the rest of the base wine. This operation is usually made before adding alcohol to facilitate dissolving of the sugars. The crystalline saccharose sugar is also used in obtaining red Vermouth. In this case, sugar is slowly heated in copper containers shaped in reversed cones and immersed in a bath of oil 230

at160C. Then some hot water is slowly add to get a liquid with dark amber color with a bitter taste (Caramel) Alcohol Ethyl alcohol, corrected to 95, or, if from wine origin at 65, will be used for the extraction of the essences and the remainder will be added to the rest of the wine that has been aromatized and sweetened. The alcoholization process must always be performed in the presence of an official UTIF (customs officer) The Aging Once the base wine is sweetened, aromatized and alcoholized, it is necessary to perform a clarification with the purpose to make the new Vermouth completely clear. The product is then left to refine for a period that goes from 4 to 16 weeks, which allows the harmonization of the components.

BITTERS

HISTORY The first liqueurs were unpleasent tasting mixtures used as elixirs of life or in order to get good effects on human body and soul. (the word comes from the arabic al-iksir that means cure-all beverage). In the Middle Ages the alchemists (from arabic al-kimia) and the apothecaries that produced spirits were also erborists and knew the medicinal properties and magic qualities of different kinds of plants. Therefore they chose to add vegetal essences to the alcoholic infusions in order to intensify the therapeutical virtues of such products. The first modern alcoholic liqueur goes back to the 15th century and was produced by G.M. Savonarola who combined spirits with essences and parfumes (acqua ardens composita). The monasteries were important centres for the production of liqueurs because friars had enough time, resources and education to prepare those mixtures. To make these curative products more agreeable, they were often mixed with honey and therefore they became very popular and appreciated. In addition to that liqueurs became more famous after the exploration voyages of the 16th and 17th century that brought back to Europe every kind of unknown plant or fruit and, of course, the sugarcane. Thank to this abundance of exotic, new ingredients, the alchimists tried to use their knowledges about distillation and extraction of flavours or aroma producing a considerable number of new sweet and seductive liquors characterized by a fragrant aroma. The fame of these drinks spread so much in all Europe that among the novelties of the haute cousine that Caterina de Medici brought to France in 1533 for her 231

marriage with the king there were also some liqueurs, like the famous rosoli. In reality these products were known and produced in France, where in fact the Benedictine abbey of Fcamp had already started the production of the even now famous Bndictine. In the 19th century liqueurs began to be made in large quantities thank to the invention of the continuos distillation alembic, which allowed to obtain neutral alcohol at a low cost, which was used as basic ingredient. In this period were born and spread flavours and drinks like cacao, mint, apricot, Cointreau, Grand Marnier, curacao, anisette and morello cherry. BITTERS Bitters are liqueurs, or better, alcoholic drinks obtained through aromatization of agricultural alcohol through infusion or maceration (of spices or fruit peels, but above all of medical herbs). They are added with different quantities of sugar according to the properties that the bitter is supposed to have: digestive, tonic or aperitif. The alcohol content goes from 25 to 45. Sugar content: EXTRA DRY: less than 30 gr/lt SEMI DRY: between 50 and 90 gr/lt SEMI SWEET: between 90 and 130 gr/lt SWEET: more than 130 gr/lt

Medical researches have demonstrated that the bitter subtances contained in these liquors stimulate gastric secretions of the stomach and help the digestion. The production techniques are a thousand-year-old art that goes back to the Latins. In Italian the word amaro (Bitter) derives from the latin word Amarus, but according to Eichoff the word comes from the sancript word amlas from the verb am which means to suffer. Ippocrates, father of medicine (he used to macerate Dittamo leaves and wormwood in a strong and sweet wine) and Galen, the most famous roman doctor, gave importance to the digestive and curative properties of plants in general. Another method used to obtain a bitter liquor is INFUSION: Herbs and roots are pulverized, carefully mixed and then put into barrels to macerate for a couple of months in an hydro-alcoholic solution. According to the type of liquor the producer wants to obtain, the whole solution is dacanted, filtrated or added to the liquid derived from the distillation of the first group of ingredients. The product is afterwards mixed with agricultural alcohol and, it depends on the different recipes, with sugar sirup. To complete the process the whole liquid is left to settle for a precise time. Before the bottling the liquid is added with distilled water to reach the right alcohol content.

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CLASSIFICATION
The various bitters are divided in: strong or extra strong bitters medium bitters light bitters sweet bitters Strong or extra strong bitters: These bitters are normally drunk after a meal, as digestive liquors. They have a very bitter taste and the alcohol content is often higher than 40. Some examples are: FERNET AGOSTURA UNICUM PETRUS BOONEKAMP UNDERBERG

Medium bitters: These liquors are quite bitter and dry and their alcohol content can go from 30 to 36. Some examples are: RAMAZZOTTI AMARO 18 ISOLABELLA RADIS AVERNA MONTENEGRO JGERMEISTER

Light bitters: These bitters have a considerable sugar content and a sweet taste. The alcohol content goes from 16 to 31. Some examples are: DOM BAIRO BRAULIO CHINE RHUBARB BITTERS

Sweet bitters: They have a pleasent bitterish taste. An example is: Amaretto di Saronno

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Unicum: Alcohol content 42, produced in Hungary. The tradition tells that a doctor under Joseph II created it and gave the latin name to underline its uniqueness. Petrus Boonekamp: Alcohol content 45. The name comes from its inventor, a trader, who started the pruduction in 1777 using 40 herbs like gentian, rhubarb and liquorice. Angostura: Alcohol content between 45 and 70. It is an aromatic bitter and it was produced for the first time by J.G.B. Siegart, doctor in the army of Simon Bolivar. The bitter was so successful that Siegart created a specific company in Puerto de Espana in the Trinidad Island. The name of this liquor derives from the city of Angostura in Venezuela, where Siegart used to live, which changed its name in 1846 in Ciudad Bolivar. Amaro Averna: Alcohol content 35. It was the liquor of the friars of the Holy Spirit monastery in the Xiboli valley, who were often helped by the judge Salvatore Averna. As form of gratitude the friars gave him the recipe. Heerenberg: The name comes from the inaccessible mountain where the precious ingredients were picked. It is said that it was the favourite drink of the Teutonic Knights. Ramazzotti: Created by Ausonio Ramazzotti in a small shop situated in Borgo degli Ortolani in Milan. Ramazzotti was the descendent of a family of warriors and leaders that showed the capacity of facing the difficult moments of Italian history. He began selling valuable Italian and foreign liquors and one day he thought that it was a good idea to produce a tonique liquor suitable for every moment of the day and very healthy. He stored different types of herbs and roots experimenting mixtures of peppermint and rhubarb, gentian and chinaroot. Finally he chose 33 types of ingredients that conveyed a new taste to the liquor and he called it Antonio Felsina Ramazzotti, without forgetting with Felsina the origins of his family. Some years later he opened a wine shop in Via S. Margherita near the Scala theatre. In 1847 the famous head office in via Canonica began to work. Amaro Montenegro: Alcohol content 23. This liquor was born in 1884 thank to the experiments of the famous distiller from Bologna Stanislao Cobianchi. In Montenegro he was shoked by the properties of a local drink called KARIK. It was a very strong digestive that avoided people from getting stomach ache. In 1881 he went back to Turin where he learned how to macerate, distillate and to measure out herbs and ingredients. Then he went to Bologna where he settled down and created a distillery for the production of Amaro Montenegro. The name is dedicated to the beautiful Princess Elena of Montenegro, who was going to marry Vittorio Emanuele III king of Italy. 234

In more than 100 years Amaro Montenegro has increased its success and now is one of the leaders in the Italian market. The accurate mix of the ingredients and the special process make it that classical product that the Italian poet Dannunzio called the liqueur of virtues. Amaro Alpino Braulio: This liquor was born in Bormio Valtellina (Italy) in 1826 invented by the pharmacist Peloni. Braulio is the name of the mountain from which the ingredients used in 1899 come. In 1859 the drink was offered to Giuseppe Garibaldi and Ippolito Nievo, the author of Memorie di un italiano. Amaro Bairo: It goes back to the 17th century. In 1602 in the Secretti Medicinali the doctor Pietro Michaeli called Bairo because of his place of origin decribes it. Amer Picon: France. Alcohol content 25. It is generally used as aperitif. Rhubarb liqueurs: Liquors with a low alcohol content that use rhubarb as principal ingredient, called also Rhum officinalis of the family of Polygonaceae and known as chinese rhubarb. As tonic liquor was famous in Asia but also among the ancient Romans. The most successful Italian rhubarb liqueur is Rabarbaro Zucca invented in 1845 by Carlo Zucca, its alcohol content is 16 and it is used both as aperitif and digestive. From Piemont comes the Rabarbaro Bergia, produced since 1870 in a small distillery of Turin in Corso Vittorio Emanuele. Only two years later the king Vittorio Emanuele II made the couple Angelo and Ernestina Bercia suppliers of the royal Family. Amaretto di Saronno: alcohol content 28. In 1525 in Saronno, devastated by foreign armies, the inhabitants started to rebuild the church Santuario delle Grazie and called the artist Bernardino Luini to paint in fresco. To do the portrait of the Madonna he chose the blond and polite widow he was living with. The woman, touched by the choice of the artist, took some apricot stones and left them macerate in spirits. Maybe it was an old local recipe and the artist appreciated it very much. Produced by the ILLVA it is a sweet bitter known all over the world. It is so famous that there are 492 imitations. Chinaroot liqueurs: Infusion of chinaroot, or chicona calisaya and succirubra, as well as rhubarb and other aromatic or medicinal herbs. Normally the infusion is made with alcohol dulcified with 360 gr/lt sugar. Three varieties are used: YELLOW (pregiate), RED and GREY. Its alcohol content is between 30 and 33. The chinaroot is known in China since the 8th century and is prepared with rice alcohol, which is probably the most suitable for the liqueur. Chinaroot is a wild evergreen tree, between 12 and 15 metres tall but it can grow up till 30 metres. It is to be found in the mountains Peru and Bolivia at 1500/2000 metres altitude. It is now cultivated in India and in Asia. 235

History: An American native, who was ill and had high temperature, tried to drink some water with chinaroot and in a few days got considerably better. He began to study the curative virtues of the bark of this tree and discovered the power of the chinaroot. The people that knew the recipe kept it secret for many years untill, in 1683, a spanish soldier got ill and having frequent high temperature was cured with infusion of chinaroot. When he got over it, he started to cure his fellow soldiers with the same infusion. Some years later the countess of Cinchon, wife of the Peruvian viceroy got ill and the european doctors tried to cure her without having success. Eventually an Indian maid went to the palace of the viceroy with a misterious pulver which could heal his wife. But other people say that was the spanish soldier the one, who cured her. After one year the father of modern botany, Linneo, called the famous magic root Cinchona. The fame of chinaroot arrived soon to Portugal, Spain and England. In Italy it was known since the traveller Antonio Belli had given it with some other south american spices to the cardinal Juan de Lugo, who finally donated them to the Jesuits to help poor people to recover. When king Louis XIV of France got ill, the English doctor Talbot gave him the misterous mixture of herbs and roots dissolved in a glass of wine and the king quickly recovered. The success made this English doctor very famous and requested. Only in the half of the 18th century the chinaroot Elixirs became a real fashion item. The company Michael started to produce it but it was then absorbed by the Martini e Rossi. Amaro Lucano: The main liqueur of Vena has a secret recipe, which is handed on from father to son. Derived from tipical officinal herbs of the Italian region, it has a full taste that make it suitable for variuos tastings. You can appreciate Amaro Lucano as aperitif with ice, lemon peel and seltz; neat, as digestive liqueur, hot, as tonic and balsamic drink in winter and, last but not least, as garnish for ice creams or desserts. As said before the recipe is completely secret: The only thing that comes out from the laboratories in Pisticci is the name of some herbs that make up the original mixture. Particular attention in this work is given to the Branca Family, that produces the famous bitters FERNET BRANCA and BRANCA MENTA ( as well as other products) since 1845. It is important to remember that this family is supporting the A.I.B.E.S. (Italian Barmen and Supporters Association) and in particular the I.B.A. (International Bartenders Association).

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Fernet Branca: This liquor is obtained mixing diligently certain herbs, leaves and spices [...] it has particular and beneficiant properties, that allowed it to be one of the most successful liquors all over the world for about a century. This is how the Italian encyclopaedia Treccani in its last edition defines the Fernet Branca, one of the oldest Italian brands in the world. The Fernet Branca, born in 1845, has mantained in its 160 years of life the vivacity and bound, which allowed it to be appreciated not only in the European market, but also in South America and Asia. Its secret recipe, handed on in the Branca family, has always the same exellent quality that make it nowadays the tipical digestive liqueur characterized by its peculiar taste. The herbs and spices which are contained in the liqueur, about 30, come from four Continents (laurel, aloe, anice seeds, bitter orange, basil, cardamomo, liquorice, nutmeg, peppermint, rhubarb, saffron, myrrh, coriander, calamus, bitter citron, cascarilla). All types of ingredients are used: roots, leaves, plants, flowers mixed to produce infusions and decoctions maintain the same properties that are to find in the Fernet Branca. To reach a complete maturation and quality it has to remain for more than one year in oak barrels. Fernet Branca has a light brown colour with orange reflections. Its tipical parfum is intense, equilibrate, rich and counts on bitter features. Its alcohol content si 43. As the lable on the bottle says: Fernet Branca is appreciated all over the world for his qualities, it is particulary indicated after meals and you can drink it neat, with ice, with coffee, with still water, cola, soda or other sparkling drinks. Its particular dry, clean and harmonic taste is perfect for sushi and other ethnic dishes. This is to testify that Fernet Branca maintains still nowadays that aroma and taste that is so modern and allows to make wonderful cocktails. The Branca company has kept, in its long history, respecting the brand and the custumers. It has constantly protected the uniqueness and quality of its products. Taking care about the continuity, the family could improve the brand, the packaging and idea of the liqueur in the world. The innovative communication strategy was focused on the uniqueness of the product and on its particular features using also an aggressive music as background for the advertisements, which highlights the magic properties of the bitter. HISTORY In 1845 Bernardino Branca establishes the Fratelli Branca company and starts producing Fernet, the worldwide famous bitter, in the first factory in Corso Porta Nuova, Milan. Bernardino Branca, autodidact apothecary, created an elixir to heal a considerable number of indispositions with a Swedish doctor called Fernet. In a short time, thank to the idea of the inventor and to the qualities of the liqueur, the Fernet Branca becomes famous. The first advertisement dealing 237

with this product was included in the newspaper La perseveranza in February 1865. Branca is helped in his work also by Padre Nappi, manager of the Italian hospital Fatebenefratelli, who declares that this liqueur has been an efficient medicament for asiatic cholera in the last part of the 18th century. In 1861, on the occasion of the Exposition of Florence, was awarded a price to the Fernet Branca for the first time: the Gold Medal and the Great Diploma of Honour for its qualities. The same honours came from London in 1862 and Philadelphia in 1876 and once more from Italy in 1881 during the National Exposition of Milan. In 1900 the Fernet Branca received another Gold Medal in the World Exposition of Paris. In the following years the distillery of Branca brothers will take part to many other events in Italy and abroad. In 1877 Stefano Branca, son of the establisher, tranforms the Fratelli Branca in a collective company and when he dies in 1881 his wife, Maria Scala, manages the company untill their son Bernardino reaches the adult age. In 1893 Leopoldo Metlicovitz creates the famous Branca symbol, registered in November 1905, which represents an eagle with outspread wings, that is holding a bottle of the liqueur, flying over the planet Earth. In the end of the 18th century the Branca Distillery is spreading in Europe, in America and in Asia. This phenomenon is testified by many posters written in Arabic, Cyrillic, German, French and other languages. In fact at that time the grade of internationalization that the company achieves was unbelivable. The name Fernet Branca crosses the ocean and becomes famous in America also because of the emigrants from Italy. In the same period the company starts to introduce other products like Chartreuse, Tamarindo, Alchermes, Vermuth and others. Among them there is the Cognac Croix Rouge, which will be later called Vieux Cognac Suprieur. This is the only one, among these secundary products, to be still nowadays well known as Brandy Stravecchio Branca. After the second World War, in 1951, the Branca Family had to abandon the use of the name Cognac because of an agreement with France. In 1907 Dino Branca becomes leader of the company. Between 1908 and 1913 plans and builds the factory in Via Resegone, Milan. Subsequently he creates the Branca Brothers joint-stock company. In 1925 the factory of Saint-Louis in France is opened and starts the production of Fernet Branca in Argentina thank to a lincensee. But the basic mixture of ingredient is always send from Italy. Many factories are created in the following years in Stuttgart (1926), Chiasso (1932), New York (1934). In 1940 the Branca company takes over the production in Buenos Aires to work directly in the country. The company is not only busy with the improvement of the product but takes part to the life of the city where it works: Milan. The Branca Family was one of the promoters and sponsors of the Scala theatre (1913). In 1943 the bombs on Milan demage Via Broletto and Via Resegone and the factories in France and Germany, but the production continues in New York and Buenos Aires. In 1955 the centres of Stuttgart, Saint-Louis and Lugano restart the production completely renewed. The sales of Fernet Branca in Germany are very high.

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The second half of the 20th century shows important achievements for the Branca company. Bernardino names his sons Pier Luigi, Stefano, Giuseppe and Carlo leaders of the company and he retires. The management activity of Bernardino had but renewed the whole system of Branca company and created new chances in the world trade. The new generation brings loads of novelties. In 1965 starts the production of Brancamenta, another successful liqueur, which is a creature of the 60s because of the desires of new tastes and fashion after the destruction of the second World War. In 1981 the company creates the Service Centre Maria Branca to honour her. It deals with the global control of the ingredients, with the production and the distribution. In the last decades of the century the Branca Family makes important joinventures and buy-outs. The Carpano company with its Vermuths Punt e Mes, Antica Formula and Caff Borghetti; Villa Branca with its incredible wines Chianti Classico, Chianti Riserva, Vinsanto and olive oil; Candolini company of Tarceto with its spirits are all buy-outs of the Branca Family. The tower in Sempione park in Milan returns to its beauty in 2002 after having being renewed with the sponsor of the Branca company, which still now, as in its long history, wants to demonstrate his attention for the life of Milan. The tower is now called Branca Tower. When Pierluigi Branca dies, in 1999, his brother Giuseppe becomes President and his son Niccol managing director of the company. Bitters are not only digestive Liquors, but are also aperitifs: APERITIF: The word comes from the Latin aperire (open the stomach and prepare it for a good digestion). Now the idea of aperitif is very different according to the different countries. It can be a distillate like Arrak or Vodka, a dry or dessert wine like Medeine or Sherry or simply a cocktail. The difference is to find in the herbs and botanicals that are used. For example: Bitter Campari: Born in 1867, it was created by Gasparre Campari, who, after having learned the work in a liqueur store, opened his own store near the Dome in Milan. Slightly after the opening, the Caff Campari became a meeting point for a lot of people. In the meanwhile he tried to invent new recipes and mixtures and now the Campari company produces 9000 bottles per hour. Factories: 30.850 square metres. 9.000 bottles per hour and 160.000 Campari Soda per hour. 33.600.000 bottles per years. 21 factories. Present in 129 countries. 239

Serving bitters

Bitters served as aperitifs or digestifs are usually served: Neat On-the-rocks With citrus juices With mixers such as soda water or lemonade

Aromatic bitters are used as flavouring in various cocktails while bitters drunk as aperitifs and digestifs are considered to be escellent and quick effective cures for stomach upsets.

ANIS - FLAVOURED BEVERAGES

Anis or aniseed-flavoured drinks are also called pastis drinks. These drinks are all based on the star anise or its seeds which have a distinct and unique minty-liquorice flavour. The earliest and original version was called absinthe, an alcoholic beverage made from wormwood (artemesia absinthium) and 15 other herbs likes anise, parsley, camomile and coriander. Created in 1790 in Neuchtel, Switzerland by a Frenchman, Dr Pierre Ordinaire who created the alcohol-based infusion as a health giving drug. He found that the effects of the different herbs, particularly the wormwood, were heightend when the infusion was steeped in an infusion with an alcoholic strength of about 70% alohol by volume. The popularity of the drink came to an abrupt and sad ending in 1905. A swiss farmer named Jean Lanfray who had been drinking very heavily (6 quarts of wine, half a dozen brandies and a few glasses of asinthe) went on a rapage and shot dead his pregnant wife and 2 daughters, and then bungled a suicide attempt. The reactrion was swift and severe the ingredients, especially the wormwood, used in the drink (rather than the high alcoholic strength of the drink or the farmers heavy drinking bringe) was blamed for the tragedy. The wormwood became the scapegoat for the incident and absinthe was tagged as a hallucinogenic and this led to the drink being banned throughout Europe by 1915. Many other anis flavoured then drinks sprang up after that to fill in the gap left by the banned beverage. Some of these drinks are still in existence and have since become a tradition, especially in France. By the end of the first world war, France had lifted the ban on absinthe but decreed that wormwood could not be used in its production. This new drinks was renamed anis to distinguish it from absinthe.

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Anis drinks are based on neutral spirits from fermented grape or beet root mash and distilled to high proof in continuous stills. These high proof spirits are then used to macerate a mixture of aromatic herbs like star anise, hyssop, balm mint, fennel and in some cases liquorice root. The other main ingredient of anis drinks is sugar which is used to stabilise the volatile oils from the anise, called anethol. It is this vital ingredient that causes the drink to change colour when water is added. The cold water causes the oils to emulsify in a suspension and turns the clear yellow drink a cloudy white. Traditionally, those who preferred to drink their anis a little sweeter, would place a lump of sugar on a special perforated spoon above the glass and pour the cold water, slowly, through the sugar to dissolve the sugar to sweeten the drink.

ANIS OR PASTIS? Another name often confused with anis is Pastis. Anis is bold yellow in colour and turns a cloudy yelow when cold water is added. Its anise flavours are introduced into the spirit base by maceration. Pastis is brown yellow and turns whitish-grey when cold water is added. It has a stronger flavour than anis because of the use of liquorice to flavour the drink. While liquorice has a similar flavour to anise, it is very much stronger than the flavours associated with anise.

The most famous brand of anis is Pernod while pastis are sold under brands like Ricard, Pastis 51, Casanis and Alize. Pernod is now the only anis-based drink that is of any consequence on the French market. It is drunk with ice-cold water with the water being added slowly until the clear-yellow Pernod turns cloudy pale yellow. Ricard a pastis had always been less popular than Pernod, an anis. Though Ricard is still in production, the firm merged with Pernod in 1971. Now between tnem, the two brands together control almost 80 percent of the French anis-pastis market which sells 12 millions cases a year! Serving anis-flavoured drinks Anise-flavoured beverages are commonly served in French-continental restauratns as aperitifs whith cold or iced water in a tall highball. The anis is poured into a glass without ice while the cold or iced water is served separately in a small decanter. A swizzle stick is als oprovided.

The drink is served using velvet service the anis and water is brought to the table and mixed in front of the guest. The addition of the cold wateer turns the clear yellow anis a milky yellow.

Pernod is also used in flamb menu items like Pernod Prawns. 241

LIQUEUR
LIQUEUR _ The word is derived from the latin word liquefacere, meaning to dissolve or melt. CORDIAL The word is derived from the latin word Cor or Cordis, meaning heart, because the earliest cordials were administered to the sick to stimulate the heart and lighten the spirit. Liqueur is generally accepted as the European name and Cordial as the American. Both contain up to 35% of some sweetening agent. The alcoholic content is between 15% and 55% Liqueurs are produced by combining an alcoholic base with various flavoring agents, sweetening and in some cases also colouring matter. The alcoholic base can be from any of these sources: Neutral spirit Grape brandy such as Cognac Fruit brandy such as Kirshwasser Whisky or Whiskey Rum

Using distinctive tasting spirits like rums or cognac provides additional flavour and character to a liqueur but increases its cost of production. The list of ingredients used as flavouring in liqueurs is almost endless: fruit, seeds, Kernels, leaves, plants, barks, peels, flowers, herbs, spices, milk, cream, honey and even metals like silver or gold are sometimes added. Pure cane or beet root sugar is commonly used thought honey is also used to sweeten some liqueurs. Depending on the type of ingredients used for a liqueur, colouring matter may or may not have to be added. For example a liqueur that is supposed to be cherry flavoured would lose some of its visual attractiveness if it is packaged as a colourless liquid. Liqueurs usually obtain colour from the flavouring agents like fruits and flowers but some like blue Curacao are artificially coloured to make them more attractive and interesting.

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PRODUCTION There are two main ways of producing liqueurs. Cold Method- Maceration Hot method- Percolation, Distillation Maceration This is a process that can take as long as one year. Ingredients are placed directly into the spirit and allowed to steep until sufficient amounts of the aromas and flavour have been extracted into the spirit. After steeping, the spirit is drawn off and filtered, water as added and the colour adjusted. Finally, it is blended with sugar syroup or honey for consistency of taste. It is allowed to age or marry from several months to a year, in order to blend the flavours before bottling. Percolation The method is similar to the percolation of coffee. Botanicals are placed in a basket- like container at the top of the tank. Spirits from the bottom of the tank are then pumped to the top and sprayed over the botanicals, dripping back to the bottom to be percolated over and over until the desired flavour has been extracted. Distillation This process is usually employed with most seeds, peels, flowers, roots, barks, plants or a combination of some of these. The ingredients are first softened by soaking in brandy for several days before being transferred to a pot still, where it is distilled FLAVOURING AGENTS Fruits: Flowers: Herbs: Barks: Roost: Seeds: lemon, orange, banana, apricot violet, lavender, rose, orange blossom peppermint, vermin, lime blossom cinnamon, angostura angelica, liquorice, gentian coriander, juniper berries, almond, vanilla caraway, clove, cacao THERE ARE FOUR MAIN CATEGORIES OF LIQUEURS A. B. C. D. Fruit liqueurs Citrus liqueurs Mixed and Single Herb Liqueurs Bean and Kernel Liqueurs

A) Fruit Liqueurs Cherry Brandy, Apricot brandy and Peach Brandy are all sweet liqueurs. Although they are called Brandyes, they are not eaux-de-vie. They are liqueurs and are produced in a number of countries, including England. Maraschino from Italy is made from sour marasca cherries and crushed kernels. Sometimes sugar and flower-blossom perfumed are added. 243

Crme de Cassis, from Dijon areas is made from blackcurrant and grape brandy. American Southern Comfort, is a Bourbon whiskey from USA with peach and orange flavors added. Crme de Banana, a pure spirit from Australia flavored with banana

B) Citrus Liqueurs Some of the best- known liqueurs are those made from citrus fruit. The word curacao means a liqueur made with fruit from Curacao in the West Indies. It is generic term used to describe a range of liqueurs in which the predominant flawour is derived from the peel of the orange. Curacao are water-white liqueurs to which colouring is added to obtain different colours orange, blue and white. Tripple Sec curacao has a strength of 45% volume alcohol. Cointreau is among the more popular triple sec curacaos. Grand Marnier, another well known curacao, is made in the Bordeaux region with a fine champagne cognac base. Van der Hum (a South African liqueur) is a variation made from nartjies- a native orange variant, and other flavouring ingredients. Forbiden Fruit, from USA is made from Shaddoch- a type of grapefruit. It has the bittersweet flavour of citrus. Rock and Rye, another American liqueur made with rye whiskey and flavored with citrus fruit.

C) Mixed and Single Herb Liqueurs Herb liqueurs have a particular attraction for the palate, because of their subtlety of flavours. Some are derived from a number of mixed herbs while others from only one Drambuie, the older and better known scotch whisky, is known for its popularity and its history, but not for its herbal ingredients. Glen Mist is the second oldest whisky liqueur. It is flavoured with a blend of herbs, spices and honey. Benedictine DOM. In 1510, Monk Dom Bernardo Vinceli formulated the recipe for this world famous French liqueur at the Abbey in Fe-champ, Normandy). After blending, Benedictine is aged for about 4 years before it is bottled. Dom stands for Deo Optimo Maximo (to God, Most Good, Most Great). Chartreuse was originally formulated in 1605 in Grenoble, France. It is made from more than 130 herbs and spices in a brandy base. Yellow chartreuse is slightly sweet. Honey rather than sugar is added. Green Chartreuse is slightly drier with a spicy, peppermint taste.

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Absinthe is an excellent example of liqueur with the flavour of a single herb the predominating factor. Goldwasser, a water- white liqueur is flavoured with aniseed and caraway, with gold flakes added. Mint liqueur is single- flavoured. A example, Crme de Menthe.

D) Bean and Kernel Liqueur These are made from cocoa beans, fruit, kernels, coffee beans, nut and vanilla beans. Crme de Cacao is made by maceration or infusion of the Venezuelan cocoa beans. Tia Maria is a Jamaican cane spirit flavoured with Blue Mountain coffee extracts. Kahlua is a Mexican coffee liqueur. Crme liqueur or Advocat, is a thick custard-like liqueur made from eggs yolks and grape brandy. STORING LIQUEURS LIqueurs generally have a long shelf-life because of the alcoholic and sugar content. However, some precautions should be taken to ensure they are stored and served in their best conditions: Store away from light in a cool dark place as light destroys the colour May require refrigeration if eggs, milk or cream is used to produce the liqueurs. Some are best served chilled and should be stored in that manner SERVING LIQUEURS Liqueurs be served neat, on the rocks, frappe, in cocktails or in cooking. If not overly sweet, liqueurs can be drunk neat. Such liqueurs should be served in a liqueur thimbles. Those liqueurs that are very sweet and rich tasting are best served on the rocks. Frappe served over crushed or chipped ice is a popular way to drink liqueurs especially with peppermint liqueurs. Cocktails are where liqueurs really come into their own. Liqueur have become almost indispensable in creating modern cocktails where their colours and exotic flavours are used to create a wide and never ending list of drinks: from shooters to the what must be the ultimate use of liqueurs- the mullet- layered liqueur only Pousse Caf or Rainbow cocktail. The Pousse Caf which means push down the coffee is an after dinner drink. This multilayerd drink is created by pouring different liqueurs into a tall, narrow liqueur thimble. If carried out correctly, the layers will remain separate, each floating on the layer below. This is possible because of the different specific density of each liqueur the heaviest is poured in first and forms the bottom layer, while the lightest, usually an eau- de- vie, floats above the rest.

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GLOSSARY
The glossary of liqueurs that appears over the next few pages is by no mean exhaustive. The hugh range of liqueurs is mind-bogging and continuously increasing as producers experiment with different flavouring agents and their combinations. Those listing in Bold Italics indicate proprietary names, i.e. brand names of the liqueurs while those listed in Bold indicate generic names, i.e. styles of liqueur. Abricotine Advocat A French apricot- flavored liqueur. A propriety na,me Dutch liqueur made from eggs yolks, sugar and brandy. This bright yellow, thick and creamy liqueur is popularly used to make light cocktails such as the Snowball. It should be kept refrigerated as it spoils quickly. A japans plun liqueur that is red and has a distinctive cherry- berrish flavour. Amaretto An Italian liqueur made with apricot and almond. The best known brand is Amaretto di Saronno. Some others less expensive brands use apricot kernels rather than almonds to balance the natural sweetness of apricot. A South African liqueur made with the exotic tasting Marula (Elephant tree) fruit. After being distilled and aged in oak, fresh cream is added before it is bottled. Once opened, it must be kept refrigerated as it spoils quickly. A very sweet, clear, colourless aniseed-flavoured liqueur. A high quality version is made by the French firm of Marie Brizard. A highly-flavoured liqueur made from apricots An Apricot liqueur made by the French firm of Marie Brizard. A pale gold Italian liqueur made from oranges and orange peels with a brandy base. Short for Benedictine and Brandy. A liqueur based on equal parts of Benedictine D.O.M ad Brandy. Popular in the USA.

Aki

Amarula

Anisette

Apricot Brandy Apry Aurum

B&B

Baileys Original Irish Cream Irish whiskey and pure dairy cream are delicately sweetened to make his world famous and popular cream based liqueur. Many brands have tried to copy this liqueur but without much success. Once opened, it must be kept refrigerated as it spoils quickly. Best served chilled or on ice. 246

Benedictine A sweet, herb flavoured, brandy-based liqueur. D.O.M. It is one of the oldest liqueurs in the world and originally made by Benedictine monks. (D.O.M. is short Deo Optimo Maximo which in latins means To God, Most Good, Most Great) Cassis This French blackcurrant liqueur is produced by adding sugar to blackcurrants macerated in alcohol. Additional colouring is sometimes provided by blending with a small amount of raspberries and redcurrants (up to 5%). No other colouring matter is allowed. This elegant and fine French raspberry liqueur is also blended with herb and honey. Bottled in very distinctive round-shaped bottles that are shaped like an orb. This exotic tropical-fruit flavoured liqueur is dominated by its passionfruit and peach flavour. THEY ARE PACKAGED IN A DISTINCTIVE OPAQUE SILVERY bottles that resemble a cocktail shaker. A world famous liqueur manufactured at the Grande Chartrouse monastery, near Grenoble, France. The Carthusian Monks still produce this liqueur from a secret recipe of 130 items. There are 2 versions of Chartreuse, one is clear light green in colour with a higher alcoholic strength (55% alcohol by volume), the other is clear yellow, lower in alcoholic strength (43% alcohol by volume) and sweeter. A liqueur distilled from the juice of ripe cherries and cherry stones. Crushed, these stones yeld a valuable oil which gives Cherry Brandy its distinctive bitter almond finish. One of the best known French Curacao Triple Secs. It is sold in a distinctive square-shaped bottle. It is pale yellow and obtains its delicate orange-flavour from the steeping of a blend of orange peels and through distillation, mixed with various herbs and spices. A sweet, clear yellow liqueur made by macerating bananas in pure alcohol. It has very strong banana bouquet.

Chambord

Charleston Follies

Chartreuse

Cherry brandy

Cointreau

Crme de Banane

Crme de Cacao

A very sweet liqueur with a strong cocoa cum vanilla flavour. The name Chouao which usually appears on the label, is a district in Venezuela, reputed to produce the best cocoa beans in the world. Crme de Grand Marnier The most recent variation to the Grand Marnier range with fresh cream added to the original Grand Marnier liqueur. Should be kept refrigerated as it spoils quickly. Crme de Menthe A mint flavoured liqueur, possessing valuable digestive properties. It is made with grain spirits flavoured with peppermint leaves and sweetened. It is made in 2 colours white (clear) and dark clear green. 247

Drambuie

A liqueur made in Scotland, it has attained a world-wide rerputation. Based on mature Scottish malt whisky, it is flavoured with herbs and heater honey. The name Drambuie is from the Gaelic an dram buid heach, meaning the drink that satisfies. The Drambuie recipe is said to have been given to the Mackinnon family of Edimburgh by Bonnie Prince Charlie for sheltering him during the illated rebellion against the English in 1745. It has remained a family secret ever since. This Italian liqueur is made from wild hezlenuts and herbs its distinctive shaped bottle hold a delicate, sweet yet full flavouired golden-brown liqueur. A German liqueur that is sweet, clear and colourless with gold flakes suspended in it. It is flavour3ed with aniseed, cinnamion and cumin. The most famous producer is Danzig. A dark brown Mexican coffee liqueur made from coffee, cocoa beans, vanilla and brandy base. This clear, deep amber liqueur is made from herbs, roots and flowers with a neutral spirit. It has a licorice and anisette flavour. It is made famous by the Californian cocktail called Harwey Wallbanger. Galliano is a property name of an Italian company that produces Amaretto and Sambuca. It is marketed in a distinctive tall tapered bottle. A popular liqueur made from coconut and light Jamaican Rum. It is marketed in a distinctive opaque white bottle. A sweet colourless cherry-flavoured originating in Italy. It may have a small amount of Kirshwasser added to give it additional character and finesse. A French liqueur flavoured with fresh tangerine Napoleon peels distilled with old brandy. This popular and fragrant Japanese light, clear green liqueur is flavoured with musk melon. A Greek liqueur with aniseed flavour similar to Anisette but less sweet. A highly scented French liqueur that is attractively violet in colour. It is scented with citrus oils and spiced herbs. The colouring is obtained from flowers petals. Tropical fruits are used to make this exotic amber-coloured liqueur with a distinctive passion-friuit bouquet and flavour. A dark brandy-coloured liqueur with peach flavour

Frangelico

Goldwasser

Kahla

Liquore Galliano

Malib

Maraschino

Mandarine

Midori

Ouzo Parfait Amour

Passoa Peach Brandy

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Peach Schnapps Peppermint Get Pisang Ambon

A clear peach flavoured fruit brandy-like liqueur. A clear, green peppermint-flavoured liqueur A bright clear green liqueur flavoured with bananas and other tropical fruits. An Italian liqueur with soft but distinctive anisette flavour obtained from liquorice roots and with elderbush. It is rather sweet. An American liqueur made with neutral spirit and peaches. Often wrongly said to be based on Bourbon, this liqueur has become popular in recent times. Also called witches Liqueur. This bright yellow-liqueur gets its colour from Saffron and its unique herb-flavours from a blend of some 70 herbs. This Italian liqueur is not overly sweetened. It goes very well with ice-creams A Jamaican liqueur based on rum and flavoured with Blue Mountain Coffee extracts and spices. A colourless liqueur with sweet orange flavour obtained by dtepping pure alcohol with ornange peels from the islands of curacao.

Sambuca Southern Comfort

Strega

Tia Maria Triple sec

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RUM

When one talk about rum the first thing that comes to mind is pirates, Caribbean islands, exotic atmosphere, tropical beaches, Creole cuisine, salsa, reggae and calypso. This is all part of the extraordinary world that is rum, a spirit that is associated with many Caribbean countries, the USA and South America. It brings them together in an imaginary commonwealth of cane sugar, a region where the only thing missing would be an imaginary Minister of Rum to govern. Going back to reality lets see the origins of rum. Firstly it is important to mention that rum is a product that derives from cane sugar. Its origin however is not from the Caribbean but Christopher Columbus brought it in 1493 in the occasion of his second trip in the "New World from the Canary Islands. The name. There are many hypothesis regarding the origin of the term rum, many thinks that the name derives from rumbullion a term from the Devonshire dialect meaning uproar. It could also come from the term roemer, which is a large glass that the Dutch sailors used on their trip towards the Antilles. Another hypothesis is that rum comes from the term saccharum officinarum the botanic name of cane sugar, and it seems to be the most probable belief even if it is practically impossible to find out. In was in Barbados around the 1600 that there were news of the first trials of distillation of the fermented juice of cane sugar, but the result could not have been the best, it was a raw alcoholic drink that was called "kill-devil". Father Jean-Baptiste Labat, a French missionary of the Martinique Island heard about this extremely alcoholic drink and became curious. After having tried it he described it as a strong mix of liquid with an unpleasant taste, certainly an old rum relative of our time. Rum in the Caribbean Slowly the distillation of rum was widespread in the whole of the Caribbean: Cuba, Barbados, Martinique, Jamaica every island had their own rum production, and each rum had its own unique characteristics to differentiate, the French islands took the letter H becoming rhum while in Spanish speaking islands became ron. African slaves with the job of picking cane sugar considered rum a nearly sacred drink. They were convinced that it was able to cure any disease or infection as well as fighting against tiredness and give courage. The pirates also thought the same, there was not a day were they did not use any, they would use it as a disinfectant, against scurvy, to gain bravery during fights and during heavy drinking sessions that followed winning battles. Surprisingly, even in the United States and especially in the New England area, rum production became the most important industry in the whole of the state. George Washington was also a 250

great admirer of this spirit, and he ordered a barrel of the best rum to celebrate his election win to become president. Popularity It is certain that Cuba has played a big part in giving rum international popularity, just think of a few of some of the most popular drinks in the world like " Cuba Libre", "Daiquiri", "Mary Pickford, Hemingway Special, Presidente and Mojito are all from the Isla Grande. The Prohibition The start of the Prohibition in the United States (1920) marks an important date for rum and Cuba. Its the start of the wet weekends where thousands of Americans went to Cuba to satisfy their thirst. And so rum became the real star of the blended drinks. In a Havana filled with big hotels, American cars, gangsters, Hollywood actors, people out for adventure and bored millionaires they all gathered side by side when it was time for a cocktail all drinking rum cocktails in bars with fascinating names such as: "Dos Hermanos", "Sloppy Joe's", "Tropicana", "Nacional" and "Jockey Club". Hemingway Hemingway contributed a lot to the popularity of rum, this is also thanks to his books. He was a great drinker, he drank numerous amounts of "Daiquiri" and "Mojito" he practically made Floridita and Bodeguita del Medio famous. His popular saying: Mi Daiquiri en la Floridita, mi Mojito en la Bodeguita. At Floridita the stool where he usually sat is permanently reserved, and well protected by a chain. Rum today Nowadays rum is one of the most popular drinks. The Caribbean, Central and South America for years were visited by thousands of tourists taking trips. They gave a great impulse to its popularity, it is not at all rare to see a wide selection of rum in any bar, but a few years back it was unthinkable. The production Rum is produced according to two methods: The first is the so called agricultural method that is carried out through the distillation of the fermented sugar cane juice, the second is the so called industrial method where the molasses derived from the preparation of cane sugar is worked on after the extraction process is finished.

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INDUSTRIAL METHOD After its been picked the cane sugar is then pressed to extract the juice (in French its called vesou and in Spanish guarapo once it is extracted it is boiled to get rid of any impurities, remains and to get rid of the water in the liquid itself. The end result is a dense dark syrup that is centrifuged (a method that is used to separate the sugar from the molasses). The sugar extracted is in the form a small crystals, it will be put out to dry and be ready to put into business, while the remaining molasses is sent to distilleries. After the molasses is placed in large containers and mixed with water, it will be ready for specific yeast. The mix of water, yeasts and molasses called wash and in Spanish baticion passes to the fermentation phase in inox containers for a period of 12 to 48 hours, where the yeasts will transform the sugars in the molasses into alcohol. At this point the fermented molasses is ready for the next distillation stage. The distillation can take place either in pot stills or in column stills.

AGRICULTURAL METHOD In the agricultural method, after extracting, the cane juice moves directly to fermentation, skipping the centrifuge process where in the industrial method it separates the sugar from the molasses. The next step is the distillation phase. Rums were categorised not only by their agricultural or industrial distillation methods, but up to not so long ago they were divided into white, dark and gold rum. Currently the more modern rum classification has different typologies that can be grouped in: White Rum Also called light, silver or blanco it is usually rum aged for no more than one year, it is frequently filtered to take away the slight amber colour from time spent in the barrel. It is the best sold rum category in the world. Gold Rum Also called ambr or oro this rum is aged for a period of 1 to 3 years. Dark Rum Also called black, rum that mainly comes from Jamaica or Bermuda, they are differentiated by the aging process in charred barrels, the use of the dunder (the remains from the distillation process, yeast, bacteria dn acids, that starts fermentation, a bit like the "sour mash" with whisky), and the molasses and caramel taste that renders it unique. Premium Rum It is a privileged aged rum that has spent a long time in the barrel. The single batch or single cask rum also belong in this category, the uniqueness is that they have not been blended but bottled directly from the barrel of maturation. Over-Proof Rum Rum which is bottled with a higher gradation than the standard 40% alcoholic volume. The most common gradation us the 151 proof that corresponds to 75 alcoholic grades, it can also reach 160 proof that corresponds to 80% alcoholic volume. In Jamaica the over-proofs are called Jamaican wines. Spiced and Flavoured Rum This type of rum is infused with fruit or spices, usually with a lower gradation that usual, but it isnt an on going rule, they have become very popular especially in the American market.

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Naval Rum The term naval rum or Navy Rum doesnt have an official classification, it is a particular style of rum that is differentiated to the others by its dark colour, its high alcoholic gradation and its tannic quality. For more than 300 years the Royal Navy has given its sailors the "tot", the daily amount of rum. Not all the sailors knew how to handle their tot and after some accidents, some even fatal due to their drunk state due to excessive amounts of alcohol, in 1740 the admiral Vernon ordered that the daily amount of rum be diluted with water and lime juice measuring 2 to 1 and split in half, one in the morning and one in the evening. This blend called grog (from the nickname given to the admiral Vernon) for the sailors had 2 affects: one to fight the drunkenness and to be a great remedy against scurvy at the same time. This old tradition of the Royal Navy started in Jamaica in 1665, and finished in 1970 when the Admiralty said that there was no more room for such an old tradition in the modern navy, and so, on the 31st of July of that year the last tot of rum was drunk aboard all the Royal Navy ships. That day will be remembered by tall sailors as Black Tot Day. It said that on that occasion, even the hardest men of the sea shed a tear for such an old tradition. After the 31st of July some were unable to take the loss that they discharged themselves. Bottling and aging Rum is frequently blended before the bottling process, this is to harmonise the different types to make them softer and to correct any imperfections. This happens because the aging process in a hot and humid climate like the Caribbean can make the spirit less pleasant, like a high alcoholic gradation. An expert hand from the "master blender" is therefore necessary in order to rebalance. The climate factor is very important, and it is also important to mention that a year spent aging in a tropical climate is the same as 3 years in a cold climate, like Scotland for example. The "master blender" needs to keep this in mind before the bottling phase, without forgetting that evaporation can reach 10% a year compared with approximately 2% of whisky or cognac. For this reason in many countries producers think that to age rum for more than 8 years is counter-productive. The amount of rum to receive a long aging process is limited, a much higher amount of rum production in the world is put into the market as white ("blanco", "plata" or silver"). In some countries the aging date refers to the youngest rum in the bottle, while in other countries this is the oldest. Whether its blanco, dark, silver, gold, over-proof agricultural or industrial rum is undoubtedly one of the most popular spirits of our time, but which is the best? Which is the nicest? That is impossible to answer, but for curiosity I quote an anecdote from an American writer, he went to the island of Trinidad to write an article on rum, as soon as he arrived at passport control the officer asked him why he was visiting. He answered: Im here to write an article on rum, the officer smiled happily and said: Do you like rum?, Yes! Now that we're here can I ask what is your favourite Trinidadian rum? The officer replied with no hesitation: The one that will end up in my glass!.

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RUM GLOSSARY
A
Acre - unit of surface measurement equal to 43,560 square feet,or 0.4 hectare. Agricole - Fr., agricultural, rhum agricole, rhum made fresh cane juice, as opposed to rhum industriel, which is made from molasses. Aguardiente de caa - a distilled spirit produced from sugar cane or molasses, bottled directly from the still without aging. Aldehyde - colorless volatile liquid, obtained from alcohol by oxidation. Alembic - Fr., alembic, pot still, machinery used for rum distilling. Was invented in 1694 by Father Labat. Analyzing column - first column of a multiple-column still. Also known as the beer still. Aejo- Sp., aged, there is no requirement as to how old rum has to be to be called aejo . Angel's Sare: Term used to describe the amount of rum that is lost during evaporation process rum is aged in oak casks or barrels. The process is much more rapid than wine loss due to the hot Caribbean climate. Generally about 10% or more is lost which is the Angel's share. A.O.C (Appellation dOrigine Contrle) : French Official State Accreditation of Origin. Since 1996, Martinique agricultural rums benefit from the Appellation dOrigine Contrle official label. To date, Martinique is the sole French overseas region to possess this distinction.

B
Babash - locally made (caribbean) rum, generally illicit. Bagasse - sugar cane stalk fiber after it has been crushed or pressed to remove the juice. Commonly burned to fire the boiler for distillation. Barril - cask Beer - fermented sugar cane juice. Beer still - first of the four distillation columns, nomenclature specific to the Cruzan Distillery in St. Croix.

C
Cantinero - bartender Chairman - person who sits in front of and directs the operation of a small pot still. Condenser - heat exchanger that condenses the alcohol vapor after distillation. Congeners - impurities in the alcohol after distillation. Congeners account for the difference in the taste of rum and other liquors. Culture - illicit rum, term widely used in Nevis and St. Kitts.

D
Demerara Rum a dark, medium bodied rum produced in Guyana from molasses in a continuos still. Distillation - process of concentrating a component of a mixture by heating the mixture and then collecting and condensing the vapor. Distillerie - Fr., distillery. Dunder - fermented wash. (see Plummer Rum)

E
Esters - compounds formed by the reaction of alcohol and acids during fermentation. Esters are present in small quantities after distillation, and are also formed during aging.

F
Fermentation - process of yeast, either naturally occurring or introduced from the outside, changing sugar into alcohol. Foudre de chene - Fr., large cask, generally 35,000 to 65,000-liter capacity, used for storing rhum blanc or aging rhum paille. Fusel oil - light oils formed during fermentation that accumulate during distillation. Can be removed in multiple column stills or through successive distillations. Used to flavor other alcoholic beverages. Fut - Fr., barrel, generally accepted to be less than 650 liters. Fut de chene - Fr., oak barrel used for aging.

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G
Gallon - liquid measure of four quarts, 231 cubic inches, or approximately 3.8 liters. Gooseneck - connects the pot or kettle of a pot still to the condenser or retorts. Grand arme- Fr., rhum industriel made from fermented molasses and vinasse. Grappe blanche Fr., Unaged rum sold right after distillation. Guarapo, Sp.- sugar cane juice Guildive - Fr. From the English kill-devil, the first name given to the rum.

H
Hammond - illicit rum. This term is most prevalent in St. Kitts and Nevis. It is disputed whether Mr. Hammond was a customs officer or a renowned distiller. Heads - the first condensate that comes from the still. Also called high wines 2) the flat ends of a barrel. Hectare - metric unit of surface measurement equal to 10,000 square meters, or 2.471 acres. High wines - the first liquor that comes from the still, also called heads. Hogo - fusel oils that can be seen floating on top of crudely distilled rum 2) name for locally distilled rum, generally illicit. Houillage - recasking, the annual ritual where rum from the same production year is used to fill other barrels of rum to replace the angels1 share. Hydrometer - device that compares the density of a sample with the density of water to directly indicate the alcohol content of the spirit. Hydroselection column - third column of a four-column still.

I
Imperial gallon - equal to 277.42 cubic inches. Industriel - Fr., industrial, rhum industriel made from molasses, as opposed to fresh cane juice.

J
Jack Iron: Overproof or very strong rum produced in Trinidad, Grenada, Carriacou and other places. Available in Grenada from Westerhall and Carriacou from various vendors who use any bottle they can find locally with their homemade labels.

L
Lele - Fr., naturally grown swizzle stick with generally five branches that grow perpendicular to the stem. Leeze - residue left after the alcohol has been distilled from the fermented wine, also called vinasse. Let off - leeze, term used at some of the older distilleries for leeze or what is let off after distillation. Liming - derived from the term for 18th century British sailors, a reference to relaxing which, in the islands, includes drinking rum with friends and sharing the news of the day. Low wines - the last liquor that comes from the still, low wines contain less alcohol than the seconds that precede them.

M
Maestro ronero - Sp, master distiller Maitre rhumier - Fr., master distiller Melasse - Fr., molasses. Millesim - Fr., vintage. Molasses - the thick black liquid that remains after all of the commercially producible sugar has been recovered.

N
Neutral spirit - distilled spirit which is 95.5% alcohol by volume and contains no congeners, the remaining 4.5 % by volume is water.

O
Oro - Spanish for gold

P
Paille - Fr., rhum paille is a straw-colored rhum that has aged less then the three years required to be called rhum vieux. Plata Spanish for silver Plummer Rum Jamaican expression for rum produced by the dunder process, where the residue of a previous batch is returned to the still for distillation. Pot still - still consisting of a pot where the fermented wash is heated, a gooseneck and condenser. A pot still may also incorporate one or more retorts.

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R
Rectifying column - second column of a multiple-column still. Retort - closed vessel used to double distill alcohol as an accessory to a pot still. Hot vapor enters the bottom of the retort and heats the liquid in the retort to vaporize the alcohol in the liquid. Rum - The alcohol product distilled from sugar cane juice or molasses. Also referred to as Ron in Spanish speaking countries and Rhum in French speaking countries. Other names or aliases given: Nelson's Blood, Rumbullion, Kill-Devil, Demon Water, Pirate's Drink, Navy Neaters, Barbados water, and tafia. Rhum agricole - Fr,. agricultural. Rhum made from fresh cane juice as opposed to molasses. Rhum industriel - Fr., rhum made from molasses, as opposed to fresh cane juice. Rhum paille - Fr., straw-colored rhum aged less than the three years required to be called rhum vieux. Rhum vieux - Fr., rhum that has been aging in a barrel for more than three years. The barrel must be less than 650 liters. Rhum hors age (French): Rum aged in oak barrels up to 6 years. Also called XO.

S
Seconds - the second alcohol from the still. This is the ethyl alcohol we drink and the best product from the still. Solera: An aging and blending process practiced by a very few rum distillers, manly in Venezuela, but also found occasionally in other countries, whereby a series of wood barrels are used for storing rums of different ages. Some portion for example; half of the oldest rum is poured out of its barrel and put up for sale. Now, into that half-full barrel is poured half the contents from the next oldest rum barrel, and so on in sequence over the entire series of rum barrels. The younger rums are periodically poured into the barrels containing older rums, blending rums of different ages. Strong - referring to rum that is more than 50% alcohol by volume. Sucrerie - Fr., sugar factory.

T
Tafia - Fr., rhum Tails - the last condensate collected from the still, also called the low wines. Tot -For more than 300 years, from the earliest days of wooden ships and iron men, sailors of Great Britain's Royal Navy were issued a daily rationor "tot"of rum by the ship's "Purser" (corrupted by the sailors to Pusser's). Prior to 1740, the men's daily tot of Pusser's Rum was a pint a day, Tres vieux - Fr., very old rhum, generally aged more than ten years.

V
Vesou - Fr., sugar cane juice. Vin - Fr., wine, refers to fermented sugar cane juice. Vinasse - Fr., residue left after the alcohol has been distilled from the fermented wine.

W
Wa bio - illicit rum, name used primarily in Dominica. Wash - mixture of yeast, water, and molasses to be fermented. Wine - fermented sugar cane juice.

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Daiquiri and Cuba Libre

The coktail Daiquiri is basically a rum sour. The coktail originated in pre Castro Cuba and originally named by the Americans working in the Daiquiri copper miners near the city of Santiago.

The Daiquiri, it is said was made as a medicinal potion to ward off illnesses. This tropical cocktail is shaken with light rum, lime juice and sugar syrup.

After the fall of Cuba to the communist, the Cuba Libre (Free Cuba) cocktail became a popular cocktail. This cocktail is more of a mixed drink made with light-white rum, Coka-Cola and a quarter wedge of fresh lime squeezed in.

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TEQUILA
Among the white spirits tequila is probably the less used and the most misunderstood. In fact, it has an awful reputation due to the fact that everyone has always considered it a shot" drink, drunk at birthday parties or in a club, and the next morning one regrets having drunk it. And yet the Mexican distillate for excellence has origins even in the before Christ period and has a very respectful history.

The name
Tequila gets its name from a small town situated in the state of Jalisco.

The legend
The Aztec legend tells the story that the agave plant, called "maguey" was created by the fertility goddess Mayhuel. The native people understood the wonderful making after having tasted the juice of the agave heart after it had been struck and burned by lightning during a storm near their village. They found the central part of the plant the pia ( named mescal by the native people ) on the floor. It was burned, and consequently cooked, the juice was very similar to the nectar of the Gods. After having fermented the nectar the Aztecs made a drink called pulque, a forerunner of tequila. Pulque was a drink with low alcohol content, it was dense and very sweet and considered a sacred drink. It was in fact used by priests in propitiatory rites, this is why the community didnt drink it in public but in secret. The Aztecs believed that after having drunk it, it put them in a state of mind where they would start communicating directly with the Gods, but maybe it was just the effect of alcohol

The history
With the arrival of the Spanish conquerors in 1500 the pulque is banished, its considered too raw and of poor quality in respect to their sophisticated wines and national brandy. They tried distilling the pulque and so they had a drink with a more pleasant taste, the mezcal wine( vino mescal ) as it what called by the conquerors. In 1600 the Marquis of Altamira opens the first official distillery, the Hacienda Cuisillos" In 1785 the Spanish Government bans the production of all alcoholic drinks, including mescal wine and pulque a measure taken to push the importance of brandy and Spanish Wine. In 1792 the accession of King Ferdinand IV ends this ban and the wine and mezcal production officially starts up again. In 1795 Jose Antonio Cuervos son, Jose Maria gets a licence to open the first offic ial Mexican distillery by the Spanish Monarchy. In 1870 Feliciano Romo opens the Herradura distillery. In 1873 Don Cenobio Sauza opens his first distillery. Slowly the production of tequila refines, from a single distillation it passes to a double and the product slowly loses the name mezcal wine and receives the more current one of tequila. During the period of the Revolution from 1910 to 1920 tequila became a national symbol and pride. It's common to see in photos of that era revolutionists with the unforgettable sombrero and cartridge-belt drinking tequila out of the traditional caballitos glasses.

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The end of the Revolutionary period coincides with the modern era of tequila, and the recently started Prohibition in the neighbouring United States of America is the driving force, it greatly increases the popularity of tequila. It gets exported in large amounts over the border, illegally. Obviously. In 1944 the Mexican Government decides that all types of tequila needed to be products containing exclusively, agave from the state of Jalisco. Today the production standards of tequila is under the supervision of the Consejo Regulador del Tequila its an organization consisting of tequila producers the tequileros, agaveros the cultivators of agave and representatives of the Mexican government. The disciplinary that regulates the production of tequila is called NOM, The Norma Oficial Mexicana and it was founded in 1978 by the Mexican government. In 1977 tequila obtained an international acknowledgement by the Denominacin de Origen Tequila (Denomination of Origin Tequila - DOT) .

Agave azul
Over 200 types of agave are grown is Mexico, but its the agave azul the blue agave that are best suited for the production of tequila. It was discovered by German naturalist Franz Weber in 1902 and is where the plant gets its botanic name from. Agave tequilana Weber azul.

The production
The disciplinary that regulates tequila production states that agave needs to come exclusively from the Jalisco state (main cities where the production takes place are: Tequila, Arenal and Amatitan, west of the Guadalajara capital. In the east the most well known are Atotonilco, Tepatitlan and Arandas) and some municipalities in the state of Guanajuato, Nayarit, Michoacn and Tamaulipas where terrain and climate are similar. Tequila production strarts with blue agave plant picking, carried out by a farmer called jimador he expertly cuts all the agave leaves called pencas with a tool called coa de jima leavi ng the heart of the plant the pia or cabeza (it looks like a huge pineapple that could weigh up to 70 kilos). The picking is done when the plant is completely ripe, this period varies from a minimum of 8 to a maximum of 14 years, and only the jimador" decides when the best time is. At a time during the 4th and 6th year of the plant's life the shoots called hijuelos are taken off and planted during the rain season in farms called potreros to assure the continuation of harvest. Once the pias have been picked they are taken to the distillery where before entering large ovens hornos, they are cut in half (this mainly gets done directly in Jimadores fields) for a quicker cooking process. Nowadays, most distilleries use a more modern approach, steam cooking in autoclave. When they are perfectly cooked the pias are pressed and drained in an appropriate machine, the juice from this is called aguamiel. Then its fermentation phase where yeast and aguamiel is added. Every distillery has its own stumps which are taken care of by the maestro tequilero. Everything will be left to leaven for 2/3 days to obtain the mosto ( must). The next step is the distillation of the mosto, it is has to be double, and it takes place in pot stills, even though most distilleries currently use the more modern column system. After the first distillation the alcohol is called ordinario and its only after the second distillation that by law becomes tequila.

Types of tequila
There are two categories of tequila, the 100% agave that we described above, and the 51% agave also called mixto that basically is the more widespread type of tequila on the market. The mixto tequila is

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made by adding to a base of at least 51% aguamiel and one base of other types of sugar s, (usually cane sugar). Pointless to say that the 100% agave is a tequila with more of a delicate refined taste, while the mixto is more aggressive and less soft, and above all it is less appropriate for drinking straight (it's more used in the preparation of cocktails and long drinks). Another division of tequila is that according to the aging process which we will now analyse. Blanco, Plata or Silver (white or silver). It can be bottled straight after distillation or after an aging period of no more than 60 days. Joven abocado (young and smooth). Basically its a tequila with the same characteristics as the blanco, where colours: caramel or essences are added to give an aged look. This is why it's also called oro, "gold" or "extra". Reposado (rested). It is left to age (rest) in big oak barrels, the pipones for a period that ranges from 2 months to a maximum of one year. It is the most sold tequila in Mexico. Aejo (aged). Its a tequila left to age for at least a year in 600 litre barrels. T hey are under governments control, which put stamps on the barrels. The tequila does not go through a really long aging process usually no more than 4/5 years. After 3 or 4 years of aging, the tequila can take no official names like: muy aejo, tres aejo or in the case of valuable and limited production reserva de la casa or reserva de la familia. Extra Aejo. Tequila aged for more than 3 years, its the latest tequila category to be on the market (2006). It came from a request from demanding consumers, especially from north America that have adopted tequila has one of their most wanted premium spirits. So much so that in recent years it has been the one with the biggest increase in sales between all premium spirits.

Tequila from nowadays is without a doubt a more refined product that the ones they used to prepare in the first distilleries in the 1700. In recent years all over the world there has been a great interest in the Mexican spirit, the market is growing and it's the United States to be the driving force, where tequila is living a moment of great popularity. The variations in the American market are truly countless, and some brands are in competition, with their premium brands, with rum and Cognac all in the sector of spirits drunk as an "after dinner". In fact there are many American bars that specialise in tequila and I quote for example the famous Tommys Mexican Bar & Restaurant di San Francisco where one can find over 300 types of tequila 100% agave. Para todo mal, mezcal y para todo bien, tambien. The old Mexican proverb translates into: For all that is bad, mezcal, and also for all that is good."

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TEQUILA GLOSSARY A
100% AGAVE: Tequila produced and bottled in the origin exclusively from the Agave Azul Tequilana Weber. It also can be classified as "100% pure agave". ABOCADO or JOVEN ABOCADO . Unaged tequila to which coloring and flavoring as been added. The NOM (Mexican Official Norm) of Tequila says that the procedure to soften the taste of tequila has to be done through the addition of one or more of the following ingredients: Caramel color Natural extract of oak and encina Glycerin Sugar syrup The use of these ingredients should not be more than 1% of the total weight of tequila before being bottled. ACORDONAR. Preparation of the ground, putting all the dry grass together along the ground lines in order to burn it after cleaning the field. AGAVE. ( Maguey) : Plant with long spiny leaves of the lily family. There are more than 400 species, all native to North America and mostly to Mexico. Tequila is made exclusively from the agave azul that grows in semiarid soils and takes from 8 to 12 years to mature. AGAVE SAZON.Mature agave. The Agave plant takes from eight to twelve years to mature. AGAVE POTATORUM . Agave, from which is made the distillated drink called Bacanora, in the state of Sonora, Mexico. AGAVE TEQUILANA WEBER AZUL. According to the NOM (Mexican Official Norm), this is the only kind of agave from which the production of tequila is allowed, and it has to be cultivated and processed in a denomination of origin zone. AGAVERO. Agave grower AGUAMIEL :Unfermented juice extracted from the roasted agave. ALAMBIQUE (alembic):A traditional pot still used to produce tequila ALQUITARA:Slow process alembic. AEJO (aged):Tequila that's been kept in oak barrels, maturing for at least one year. The barrel must not have a capacity over 600 liters (158.5 gallons). AUTOCLAVE:A strong, pressurized, steam-heated vessel that cooks the agave hearts. B BACANORA: Distillation of agave of the pacific oyaquiana kind, produced in the state of Sonora in Mexico.

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BAGAZO : Fibrous left overs of the milling process, once the juices have been extracted. BARBEO (pruning): Generic term for any pruning or trimming of agave leaves BARBEO DE ESCOBETA: Intense pruning that induces an early maturation of the agave plant. BARRICA (barrel): Barrel mostly made of oak that previously held bourbon or whiskey. BLANCO (white): Tequila obtained from the second distillation of the fermented musts of agave, bottled right after distillation. BATIDOR (beater): A worker who gets into the vats naked and beats the must with his hands and feet to remove the fibers from the crushed agave leaves. BOTIJA: Potbellied vessel with a short narrow neck.. It was made with goat leather. Used as a measure for retail sale, seven botijas equal aa barrel. BRONCO (rough): Medium quality tequila with rough taste. C CABALLITO: Traditional glass used in Mexico for tequila, with a narrow base and a slightly wider top, although it may be a perfect cylinder. CABEZA (head):Heart of agave, is lso called pia (pineapple) CABEZAS: The first part of the distillation is discarded to get rid of the harmful parts. CHACUACO: Chimney. CHICOTUDA: An agve plant with a weak and old appearance . CHINGUIRITO:Mixture of bad quality ingredients made of sugar cane and mescal. COGOLLO: Little appendix located at the top part of the heart of the agave, the mezontle, this is were the agave plant originates. COLAS: Tails The final portion of distillate containing the lowest alcohol and soapy flavors, usually recycled into another distillation. In high quality tequilas, the tails are eliminated as well as the heads . For lower qualities of tequila, the tails are distilled again. CONDENSADOR ( condenser): Water-cooled serpentine, used in distillation, to condense vapor into liquid. CONCHA:Bubbles or pearls formed on the surface of tequila when it's served or shaken. CORAZON: Heart of agave, also called pia . CRT: Tequila Regulatory Council (Consejo Regulador del Tequila). a private non-profit organization responsible for the regulation, verification, and quality certification of tequila. D DAMAJUANA: Crystal potbellied cup with a narrow mouth, with or without a cover, sometimes covered with dry agave fibers. It can hold up to 32 liters, and it's used to transport tequila.

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DAMIANA: Aromatic plant that grows in Central and south America, used in several distillates, including tequila, along with other fruits, to make cordial liquors. DENOMINACION DE ORIGEN (Denomination of origin): Recognition of the name Tequila as property of Mexico for its exclusive use in the denomination of distillates, produced by the agave azul Tequilana Weber, in the declared area. In France, it's called "Appellation d' Origen Controllee". DESQUIOTE: Cutting the flower of the agave plant to make the pias develope before harvesting . DESTILATION ( distillation): The process by which the alchool is extracted from the fermented juice. E ELIXIR DE AGAVE: Agave elixir, liquor made of tequila with fruits, flowers or aromatic plants. ENVASADO DE ORIGEN (bottled in the origin): This text can be read on any label of a product that implies that the drink was bottled by the producer country of origin and in the denomination area. ERWINIA CARATOVORA: Bacteria that infects the plants of agave. F FABRICA.: A tequila distillery. FERMENTATION: Process in which the sugars contained in the must of tequila are turned into alcohol. FUSARIUM OXISPORUM: Disease that attacks the agave in the state of Jalisco. G GRANEL: Tequila transported in large volume, usually in tank vehicles without being bottled. GRAN REPOSADO: Sentence that identifies the tequila that's been resting in the barrels for longer than the NOM indicates. GUSANO :Butterfly caterpillar, also called worm, is often placed in bottles of mezcal ( never in tequila) H HERVIDOR (boiler): In certain kinds of water-heaters, the tube were the water boils. HIJUELO: Offsprings of the agave plant, which are replanted and develop into mature agave plants. It is the preferred form of propagation for most agave plants. HORNO (oven): The traditional oven used to cook agave pias.. I IXTLE: Fibers of some agaves from which art pieces, ropes and tissue for coverings are made J 263

JIMA:Process of removing agave leaves and making the root come loose. JIMADOR: Person that carries out the jima of agaves. L LECHUGUILLA: Traditional distillate, made with wild agave, that's produced and consumed in the states of Sonora, Chihuahua and Puebla in Mexico. LIMPIA (cleaning):Removal of the weeds and dirt around maturing agaves., done in Tequila and Los Altos with a specially forged tool called coa de limpia. LOS ALTOS. One of the major growing regions for blue agave, a mountainous area with rich red volcanic soil east of Guadalajara. M MADRE: A mature or mother agave plant from which hijuelos have been harvested. MAESTRO TEQUILERO (Master of Tequila) :Person who's in charge of watching every step of the process of the production of tequila, from the arrival of the hearts (pias) until the end of the distillation. MAGUEY: A Carib word encompassing all varieties of agave, but particulary those used for pulque production MAGUEY ACARRILADO: Agave that's ready to have its quiotes (flowers) removed. MAGUEYEROS OR AGAVEROS: Growers of agave. MARRANA: Dry waste of agave produced after the milling and extraction of the juices. MELGAS: Space between furrows where the agave plant is sowed. METEPAN:A row of agaves MEXIOTE:Translucent strong film that cover the leaves (pencas) of agave. In the past, the natives used it to make paper. MEYOLOTE:Central part of the agave. MEZONTLE: Heart of the agave. MEZOTE:Dry agave MEZCAL: All liquors distilled from any agave plant are mezcal, but only those made from the blue agave are branded as tequila. In other words Tequila is a type of mezcal, but mezcals are not necessarily tequilas. MIXTO:Tequila made with 51% sugars of agave and 49% of other sugars. MOSTO (must):The unfermented juice extracted from the roasted agave pias.m N NITZICUILE:A worm eats the roots of agave, destroying it. NOM:Norma Official Mexicana. The official Mexican standard or NOM defines tequila as the product of fermentation and distillation of the blue agave juices (mostos) obtained at the distillery from agave cores or pias grown in the Tequila Region. It is assigned by the 264

government to each tequila distillery, identifying which company made and bottled each brand of tequila. O ORDINARIO (ordinary) :In tequila production, the product of thre first distillation. ORO (gold): Gold tequila colored by storage in barricas or by additives. Usually a mixto. P PALENQUE: A mezcal distillery PENCAS:Leaves of agave or maguey PERLA O CONCHA:Bubbles that appear for a short time on the tequila's surface after serving it or shaking it. PICADOR:Worker who removes the shaft and flowers of agave. PILONCILLO:Unrefined sugar made from dried sugarcane juice, used in production of tequila joven or abocado. PIA:The pineapple-shaped heart of the agave plant. The average weight is 40 to 70 pounds, ( 25 to 35 kiloes ,and can reach up to 200 pounds ( 100 kiloes). PIPON: Big tanks that can hold approximately 5,200 liters ,used to store tequila. POTRERO: Agave field. PULQUE: Pulque, is an alcoholic beverage made from the fermented juice (sap) of the agave plant . Though it is commonly believed to be a beer, the main carbohydrate is a complex form of fructose rather than starch. PUNTA:It's another way to call the initial part of the distillation process. Q QUIOTE: A once-in-a-lifetime stem that springs from all agave plants to produce seeds. It looks like a big asparagus, and once cut can be boiled or roasted and eaten. R REPOSADO: Reposado or rested is tequila blanco that has been kept in white oak casks or vats ( pipones ) for more than two months and up to one year. The oak barrels give reposado a mellowed taste and pleasant bouquet, RESERVA DE LA CASA ( house reserve) :Unofficial denomination used by some producers of tequila to indicate the ageing of their product. S SANGRITA: A spicy and refreshing non-alcoholic chaser made of fresh orange juice, grenadine and chile piqun.It's very common to add also tomato juice to the recipe. Sangrita is the Spanish diminutive for blood and is served in a caballito SOTOL:Regional spirit madefrom agave in Chihuahua. T 265

TABERNA:Tequila distillery. Also a store were tequila is sold in bulk. TAHONA:The ancient traditional stone wheel used to crush and extract juice from cooked agave. It is still used to produce traditional tequila. TATEMAR :To cook the agave pia to concentrate all the sugars that will later be fermented and distilled. TEQUILA:Both the region and the town that gave the spirit of tequila its name. TEQUILA CORTADO ( cut tequila) :A Tequila that when shaken in the bottle, does not produce the perla (or concha) so coveted by connoisseurs. TEQUILA REGION. The Denomination of Origin law has defined the area in which the blue agave is grown. It includes the state of Jalisco and some regions in the states of Guanajuato, Nayarit, Michoacn, and Tamaulipas. TEQUILERO :Tequila producer TONEL :A wooden recipient for tranporting liquids. An antiquated measurement equivalent to about 380 pounds. TOOLS USED IN THE GROWING OF AGAVE : Barreton : digs up the hijuelos Machete corto : trims the hijuelos Talache (pick): makes holes to plant the hijuelos Coa de limpia y casanga: trims the agave around the roots Machete the barbeo : cuts the sides of the agave Coa the de jima : harvests the agave TUBA :Recently distilled tequila with a sweetish flavor. W WEBER, FRANZ:German naturalist that arrived in Mexico in 1896. He was devoted to researching the domestic western flora.. He did research for six years to find the most appropriate plant for the production of tequila. In 1902 he decided that the blue agave was the most appropriate and called it Agave Tequilana Weber. Z ZORRO .He never existed in real life, but if he were, for shure he would have been a great tequila drinker.

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VODKA

Historical record show that produced and consumed in Central Europe as early as the 12 th century. However, before the Russian Bolshevik revolution of 1917, vodka was relatively unknown and unheard of outside Russia and Poland. Russia and Poland have repeatedly laid claims to having first created this spirit though no conclusive evidence exists to support either claim. However, it is believed that both cultures may have discovered this spirit at about the same time indipendently of each other. Anthropologists term this type of coincidental development as cultural parallelism when two separeate cultures develop along the same lines. The word vodka is said (by the Russians) to have been derived from a Russian term for distilled spirits Zhiznennia voda or water of life , very much like the Latin term aqua vitae used in western Europe for other spirits or the Polish word woda, of which mean approximately the same thing dear little water.

Whwrever the origin of vodka will probably continue to be contested by both countries for a long time to come. However, it is known for certain that the first vodkas were made from whatever raw materials that were plentiful. It is likely that those early distillations were based on wine, not grain, and therefore the end result would have resembled a crude brandy rather than a pure spirit that is the vodka of today.

Definition of Vodka

Vodkas may be defined as neutral spirits which are distilled and filtered through or treated with charcoal or other materials so as to be without distinctive character, aroma, taste or colour.

The clear, colourless and tasteless spirit we know as vodka was first made in a laboratory in St. Petersberg in 1810 when a scientist accidentally discovered that activated charcoal was capable of absorbing fumes, odours and flavours. By 1818, a Russian named Peter Smirnoff had founded the first distillery in Moscow and had began to filter grain spirits through charcoal to produce the type of clear, colourless neutral spirit we now know as Vodka.

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PRODUTCION OF VODKA

Vodka is traditionally made from grains though historically it has been distilled from whatever raw material was available or most abundant in grain scarce Russia and Poland. The best Vodkas were and still are made from grains like rye. However, other ingredients like maize, barley, wheat, grapes, sugar cane and even sugar beet molasses are also mometimes used.

Potato-based Vodkas, which had their heyday in the early nineteenth century, are now only produced in small amounts in some eastern European countries.

The fermented alcoholic mash is traditionally distilled in pot stills at least twice to gice an absolutely pure spirit. Eastern European Vodkas, which tend to be artisan in nature, are likely to be a pot still distillate with greater character in flavour.

The use of patent stills enables most western producers to accomplish the same process more efficiently resulting in a cleaner spirit at lower costs. These highly rectified spirits run off the still at about 95% alcohol by volume and tend to be cleanre in taste and much purer, containing less congeners.

After distillation vodka is then filtered to purify an further neutralise it. This is carried out by leaving the spirit in contact with or repeatedly passing the spirit through a bed of activated charcoal or fine quartz filters to purify it. Thise removes any colour, flavour or odour that may have been inherent in the spirit.

The vodka is then brought down or diluted with pure distilled water to a bottling strength of about 40% alcohol by volume.

All vodka are basically bottled and sold unaged as the purity of the spirit eliminates the need for mellowing the spirit by ageing in wood, unlike pot still distillates.

Unlike their Wester counterparts, most eastern European vodkas have a discernible flavour and aroma. These are mostly pot still distillates which display a bouquet that is spirity with a slight oiliness. These liquids, when poured into a glass, seem denser and thisker and taste green. There is none of the neutrality that has been basis of many Western vodka advertising campaigns. 268

STYLES OF VODKA

Most Vodka is clear unflavoured and colourless (pure ethanol diluted by distilled water). While the majority of vodka produced is of the clear neutral variety, there has been a dramatic increassed in the production of flavoured vodkas in recent times.

Besides Russia and Poland, other countries like Sweden, Finland the United Kingdom, the United States of America now produce both neutral and flavoured vodkas on a large scale. Clear Vodkas Neutral, totally clear, pure and clean tasting those are the properties of a good Vodka made in the clear style. Some vodka producers may also produce a second, premium range in addition to their normal products. Yet others may market their Vodkas at 2 levels of alcoholic strenghts. For example, Smirnoff Red Label is bottled at an alcoholic strength of 40% by volume while the Smirnoffe Blue Label is bottled at 50% by volume. Smirnoff also produces a super-premium vodka called Smirnoff Silver Private Reesrve which is bottled at an alcoholic strength of 45,2% alcohol by volume. There are some brandsof vodkas which are considered to be premium brands. Examples include Stolichnaya and Absolut. Stolichnaya is a Russian vodka made in St. Petersberg, filtered through charcoal and quartz filters and diluted with the pure, soft glacial waters from Lake Ladoga. In 1990, Stolighnaya introduced its super-premium vodka called Cristall which is made from select winter wheat. Absolut Vodka from Sweden has taken the world by storm since its intoduction in the 1970s. Its purity and clean flavours combined with a first-rate marketing and advertising campaign has made it the fashionable vodka of the 1990s. Flavoured Vodkas Flavoured Vodkas range from lightly aromatised styles to richly-flavoured and strong-tasting version and can appear either as totally clear spirits or be coloured by the flavouring agent. For instance, lemon-flavoured vodkas are normally made clear, colourless with the odour and flavour of zesty lemons while Pertsovka is an amber-coloured vodka that is rather strong in flavour.

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(Swedish) Absolut Pepper (Swedish) Limonnaya (Russian) Jalepeo peppers and Paprika Lemons

Bouquet and flavour Clear with a spicy hot flavour Lemony odour with a flavour that is slightly sweetned with sugar

Okhotnichya/Hunters Vodka (Russian)

Many ingredients: Ginger, Dark tea-coloured with an cloves, pepper, juniper, coffee aromatic, rich, spicy and beans, anise, sugar orange peel, comples bouquet and flavour heather honey, meadow grass and other ingredients Peppercorn (red, white and Dark amber-coloured with a black pepper) rich, spicy, hot flavour Light greenish-yellow colour with a herb-like aroma

Pertsovka (Russian)

Zubrowka (Polish)

Zubrovka Bison (Buffalo) grass

SERVING VODKAS

Clear vodkas are traditionally served with a meal, being the traditional accompanimet to fresh oysters and caviar. Flavoured Vodkas are best drunk as aperitifs, with snacks or with desserts and coffee. Whatever the style, vodka is always best when served at almost freezing temperature, which brings out its slight oiliness and releases whatever inherent subtle flavours it may contain. This is especially so for higher strength Russian and Polish Vodkas. Vodka will not completely solidify even when placed in a freezer because ethanol freezes at far below zero. Some bars and restaurat even present their Vodkas in an Ice Jacket. This is where a bottle of Vodka is placed in a small container of water and left in a freezer until the water in the container freezes solid. The bottle is encased in ice and is displayed in that fashion. Unlike the Russians who drink their Vodka in one gulp from a long shot glass, the Polish prefer to sip it from narrow-necked glasses with a small bulb at the base which can be stood in ice to keep the spirit cold.

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Why Vodka is so popular ... It is said that Vodka is less likely to give the drinker a hangover than most other spirits and sceintific tests have shown that clear Vodkas have fewer congeners than other spirits-and it is congeners that cause the dreaded symptoms of a hangover. Vodka does not have a flavour or aroma of its own and takes on the flavour and bouquet of what other beverage it is mixed with. This makes clear unflavoured Vodka an excellent alcoholic base for popular cocktails such as Bloody Mary, Screwdriver, Harvey Wallbanger, Vodka Gimlet, and Vodka Martini.

Listed below are some propriety brands from large producers of Vodkas and their countries of origin: Absolut Borzoi Finlandia Gilberys Moskovaya Seagrams Smirnoff Stolichnaya Wolfshmidt Wiborowa Wodka Sweden UK Finland UK Russia USA USA Russia USA Poland

271

GIN

The origin of gin goes back in time, way back, all the way to the 15th century where we find the first signs of an aromatic, juniper-flavored distilled liquor in the Netherlands.

Documents found in Amsterdam Excise office confirm this theory, as in 1492 there were already traces of liquor being produced from cereals, mostly rye, and other experiments were made where alcohol was infused with juniper berries in order to conceal its aggressive taste. After several tries, sugar was also added in order to make it more pleasant. This liquor was called Jenever or Genever (the Dutch word for juniper). Interesting, dont you think?

Still, all this information doesnt match with the story of Dr. Franciscus Sylvius (also known as Franz De La Boe), professor of medicine at Leyden University, considered to be the first to invent the process of aromatization of a distillate of cereals and juniper in 1572. There are exactly eighty years of difference between Dr. Sylvius discovery and the documents found in Amsterdam. This is not strange, as in the world of alcoholic beverages there often are different fascinating stories on their origins. Yes, it can be a bit confusing, but this makes everything even more fascinating. It was only in the 17th century that Jenever gained more popularity, exactly when the British soldiers where fighting in Holland and were introduced to this great drink for the first time. They named it Hollands at first, but then they renamed it the Dutch Courage. It was love at first sip, as this magic liquid gave them the courage to fight and the strength to go on without giving up during all those atrocious battles. Once back home, these soldiers exalted the power of Jenever so much that it raised curiosity and it soon started to be imported. It was not only appreciated by the war veterans, but also by a larger slice of the population.

In 1688, the Dutch king William d'Orange got the throne of England, and he banned the import of foreign aquavits in order to favor local production. The law was created to support members of the Parliament who actually were landowners and needed to increase sales of their cereal crops. The result was that more and more distilleries were opening in every corner of the country and the liquor they produced was very similar to Jenever. It was later renamed and it became known as Gin. This was the beginning of an era.

Gin was produced in great quantities and was sold basically everywhere at the bakers shop, or at the barbershop or even from the street vendor. Soon production numbers indicated to be of about half a million gallons a year. In 1727 consumption increased to five million, and the 272

following year it was eleven million in the London area alone. Authorities had a hard time handling the situation as gin was an addictive substance and had a strange effect on people, especially those from the poor living quarters. This is when babies were born with serious birth defects and mothers, drunk out of their minds and unable to take care of them, abandoned them on the streets. People of all ages were in a continuous state of drunkenness and slept in the back of taverns on hay beds, put there just for them. Gin got an unfortunate nickname Mother's Ruin and in 1729 the Government decided to take matters into its hands and introduced the Gin Act, an expensive tax on production as well as a series of restrictions on selling regulations. This brought the rise of covert production that replaced legal production. Things finally changed in 1736 when legislators introduced an even higher tax. This is when the entire population went back to drinking beer. It was only in 1825 that the government introduced new licenses for the retail of alcoholic beverages. Gin Palaces, rather refined bars, replaced the old sleazy taverns and were filled with people of a higher social class. This changed drinking habits and gin was no longer drunk neat but mixed with other beverages, sort of like a punch, or it was mixed with water and lemon juice. In 1890, gin started being sold in bottles rather than in barrels. The bottles evolved from being of green glass to clear, and labels that were rough at first evolved to be more elegantly designed. Gin got to be seen as a classy drink. Aboard the ships of the Royal Navy the officers were given a daily dose of gin, while the sailors were given only beer. To fight problems of dysentery, they added a few drops of Angostura bitters thus inventing one of the most classic gin-based drinks - Pink Gin. These officers were not the only ones who contributed to gins popularity. The period of the British colonial rule in India, the so-called British Raj that started in 1858 and ended in 1947, contributed to the cause, as this is when gin & tonic was actually born. How? Lets find out. The British citizens living in India were used to drinking quinine (basically this was the predecessor of our modern day tonic water) to protect themselves against malaria, but they thought of adding something to give life to this rather boring drink. The choice happened to be the most popular distilled spirit of the time needless to say, gin. This is how gin & tonic was born. The gin we drink nowadays is rather different from the one people had hundreds of years ago. The distillate has become noble and is not considered a tavern drink, rather its production is becoming always more refined and without a doubt gin is now considered one of the protagonists of the liquor world and the qualities on the market, premium and super premium, are proof of that. A great contribution to the popularity of gin is the return of the Martini Cocktail, that after a few years of darknes is back again as the star of bars worldwide giving a new impulse to this old timer who is 400 years old but it doesnt show.

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Production
Gin is made by the distillation of neutral alcohol (obtained from cereals) with the addition of infused botanicals. Such botanicals are vegetal ingredients, such as plants, herbs, spices, and fruit, among which are prominent juniper berries. This method goes by the name of steeping and is rather different from the other method called racking. The difference is in the treatment of the botanicals, which are placed in a rack in the top part of the still rather than being infused. The vapors, impregnated with essences, will affect the gin.

Another method of production is called cold compounding, it is faster but remindful of the Prohibition's bathtub alcohol, where an alcohol base is enriched by aromas and artificial essences. This is a cheaper and faster way that gives the juniper flavor and that of botanicals to gin. This product is without a doubt of inferior quality.

The most part of gin producers use traditional copper pot stills, and some of these have been in continuous use for more than 200 years. Needless to say that they are extremely precious and that the new ones being made today are created according to the old formula.

Botanicals
Among the most commonly used botanicals we find: Almonds Angelica Anise Orange Peel Cardamom Cassis Cinnamon Coriander seeds Grains of Paradise Juniper Berries Iris Lemon Peel Licorice Nutmeg Saffron Ginger

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Gin Styles
JENEVER

This is the Dutch distillate par excellence, and it is also known as Genever or Hollands. It is made with alcohol with the addition of botanicals and mouthwijn, a spirit obtained by the triple distillation of a mix of barley, malt, rye, and wheat. Wheats strong taste gives a particular strong tang to the concoction. There are two kinds available on the market; jonge, (young) and "oude, (aged). It is traditionally served cold in small tulip glasses.
OLD TOM GIN This is the gin drunk in London in the1700s, the one that spread a wave of alcoholism all through the country. It was a sweet gin, with a lot of sugar added, and is very different from the gin we drink today. Nowadays it is not produced in Great Britain anymore and the only place where it can be found is in Jamaica where it is still in production. LONDON DRY GIN Its the most popular, most used in London, unmistakable for its remarkably dry taste. Today, despite its name, London Dry Gin can be produced anywhere. PLYMOUTH GIN Differently from the London Dry, Plymouth Gin can only be produced in the city of Plymouth, using exclusively water from Dartmoore. Since1793, Plymouth Gin is produced in the Black Friars distillery, formerly a monastery inhabited by the Black Friars. The Mayflower ship forms Plymouth's gin trademark label, based on the fact that in 1620 the Pilgrim Fathers spent in the monastery their last night in England before sailing from Plymouth harbour to the new world . It was the Royal Navys favorite gin for over 200 years and it is considered the best one for the preparation of the Pink Gin and Gimlet cocktail, both invented aboard Her Majestys fleet. The European Union has given it an Appelation of Origin thus it can only be produced in Plymouth. XORIGUER GIN Although this gin from the island of Menorca has been produced for the past 300 years, it has earned notoriety only recently, exactly when it arrived on the British market, an active market always in search for new products. The distillate produced in the city of Mahon is obtained by the re-distillation of alcohol from grapes, rather than cereals. Before being bottled, it is set to rest in oak barrels. Xoriguer Gin has received an Appellation of Origin from the European Union and can only be produced on the island of Menorca.

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BRANDY

A brandy may be defined as a potable spirit that is obtained from the distillation of wine or the fermented mash of fruits and may then be aged in wood.

However, those brandies that are based on and distilled from wines or the fermented mash of fruits other than grapes are usually classified as eaux-de-vie or as fruit brandies. These brandies are identified by the name of the fruits used as the base ingredients, e.g. cherry brandy, apricot brandy.

The other difference between these fruit brandies and grape-based brandies is wood ageing fruit brandies are seldom aged in wood.

Since brandies are made in different wine regions of the world, the character of these brandies vary in character with differences in the type and quality of fruit used, climate, soil and production methods.

Brandy is the natural choice of spirit distilled wherever wine is made. Thebest brandies in the world come from France and the two names that stand out are those of regions now known the world over as Cognac and Armagnac.

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COGNAC

Cognac, the brandy takes its name from the town of Cognac located in the centre of a region in western France, now known as te Dparment of Charente. There is a phrase that describes the relationship between Cognac and other brandies: All Cognacs are brandies but not all brandies are Cognacs. The idea of this statement, of course, is to indicate that Cognac is a particularly type or classification of brandy. Indeed, Cognacs are generally considered the very best of grape-based brandies. Its quality is by no means accidental but one of strict regulations and practices. Cognac is a special class of brandy that is produced in a specified manner from the delimited region of Cognac in France, defined by law in 1909. The grape growers and distillers further inland like Cognac, faced with higher costs in getting their produce to the ports, learned they could compete only by making better brandy. As a result, they gradually transformed the inland vineyards around Cognac and Jarnac into the major producing centres, laying down the standard that exists today. The grapes used in the production of cognac are Ugni Blanc, Colombard and Folle Blanche. COGNAC LABELLING TERMS

Below are labelling terms used in Cognac and their corresponding stipulated periods of ageing: Very Special (VS) 3 *** (3 stars) Slection average minimum age of two and half years though most are aged three to five Years

Very special Old Pale (VSOP), Very Old (VO) Or Rserve

average minimum age of four and half years though most are aged seven to ten Years

Napolon, Vieux, Vieux Rserve, Grand Rserve, Royal, Extra Old (XO) Very Very Special Old Pale (VVSOP)

average minimum age of six years though most are made of brandies of twenty, or thirty, forty or more years.

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Fine Champagne on the label of a bottle of Cognac indicates that the grapes used to produce a Cognac is from the two top sub-rgions in Cognac known as the Grande Champagne and Petite Champagne (but with at least 50% coming from the Grande Champagne). In addition to these, some houses use individual brand names for their top Cognacs in a sense similar to the prestige cuve of Champagne. Made from very old reserve stocks, they are blended from generally much older stocks then those used for X.O. rated Cognacs. Examples included Remy Martins Louis 13th, Martells Cordon Supreme and Hennessys Paradis.

BRANDS OF COGNAC

There are numerous brands of Cognac. The four largest firms in Cognac are Remy Martin, Curvoisier, Martell and Hennessy. In Singapore, the major brand names of Cognac are:

Camus Curvoisier Hennessy Hines Martell Otard Remy Martin

Some smaller houses like Delamains and Frapin are known for their excellent and delicate Cognacs. However, they are only found in selected restaurants as they ar erelatively unknown to the general public.

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ARMAGNAC

Located 80 miles south of Cognac. Armagnac was first distilled in Gascony in the dpartment of Gers in south-west France 1422. Armagnac is the worlds oldest known brandy.

Although Armagnac is often compared to its great rival, Cognac, it is wholly a different brandy. While Cognac is admired for its elegantly smooth, fine, soft and dry flavours and delicate aromas, Armagnac is prized for its pungent, earthy character with a strong sensation at the end of the taste what the French liketo term as the dancing fire.

The marked differences in the geography and the production method readily give these two premier brandies of France differences in taste.

ARMAGNAC LABELLING TERMS

Labelling terms and/or symbols used to indicate the period of ageing for the various types of Armagnacs are:

Vintage Armagnac The age count for Armagnac begins on the 1st of May of each year following the harvest. This is an important fact as some Armagnacs are produced and labelld as Vintage Armagnac with an indicated year of production.

Vintage Armagnacs often have 2 years displayed on their (black) labels. These are year of distillation (the older of the teo indicated years) and the year of bottling. Therefore the actual age of the Armagnac is the difference in number of years between the two indicated years.

Vintaged Armagnacs can be very expensive and some restaurants stock a wide rnge of vintages running from the late 1800s to the 1970s.

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3 Stars, 3 Crowns, XXX, Monopole or Slection de Luxe

Minimum ageing of 1 year if sold in France but Aged at leat 3 years if bottled for sale outside France

Very Old (VO), Very Special Old Pale (VSOP) or Rserve

Minimum ageing of 4 years

Extra Old (XO), Extra Napolon, Vieille Rserve or Hors dAge

Mimum ageing of 5 years

BRANDS OF ARMAGNAC

The brands of Armagnac available in Singapore are listed below : Chabot Chteau de Laubade Janneau Marquis de Montesquiou Samalens Senp POMACE BRANDIES

Brandies can also be made from wines fermented with the extract obtained by pressing the pomace (skins and pips) after juice extraction. The residual sugar in the juice is low and much of the extract may be added with water to increase the yield of the extraction.

As such, these brandies aremade from the remains after the pressing grapes juice for winemaking and thus is made where wine may be produced.

These pomace brandies are generally rough, fiery and tannic. While most of these are made and drunk locally, modern production sees a rising quality standard, especially those produced from the pomace of single grape varieties from Italy. 280

Pomace brandy is known by many names. The French word marc is used to refer to pomace. French pomace brandies known as Eaus-de-vie de Marc or simply, Marc. The most well known of these are Marc de Bourgogne from Burgundy, Marc de Champagne from Champagne and Marc de Gewrtraminer from Alsace.

In Italy, pomace brandies are called grappa which is said to have been named after the town of Bassano del Grappa. This town is near Veneto in Italy where particulary fine grappas are made.

Fine grappas are now being made from the pomace of single variety grapes and labelled accordingly, for example Grappa di Moscato would indicate a pomace brandy made from the pomace of Muscat grapes. Flavoured grappas may be produced, for example by placing a piece of liquorice root in a bottle of grappa to infuse its flavour and colour to the pomace brandy. EAUX DE VIE

The French term eaux-de-vie literally translates ino waters-of-life. Thisterm is often used by the French to indicate a spirit. In France, spirits or eaus-de-vie made from wine of fruits other than grapes, are also known as alcools blanc (white alcohol) as they are usually clear and colourless.

These clear fruit-based spirits are labelled according to the fruits on which they are based. For example, Eau-de-vie de Poire indicates a clear colourless spirit made from pears.

The main region of production is in north-eastern France where it spills over eastwards into Germanys Black Forest and into norhern Switzerland. Here pears, plums, cherries, strawberries, raspberries, blackberries, and a dozen of other more obscure fruits are cultivated or pick from the wild. From them the French, Germans and Swiss make delicately-fragrant and flavoured eaux-de-vie. Some of the eaux-de-vie, and the fruits they are based on, are listed below:

Eaux-de-vie

Fruits on which the spirits are based

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Baie dAlisier Baie de Sureau Barack Palinka Enzian Fraise Framboise Genvier Gentiane Houx Kirshwasser or Kirsch Mirabelle Mre Sauwage Myrtille Nfle

Rowanberries Elderberries Apricots Yellow Gentian Strawberries Raspberries Juniper berries Gentian Holly berries Cherries Yellow Mirabelle plums Wild Blackberries Bilberries Medlars

Poire Williams Or Williamine Questch Reine-Claude Slivovitz

Williams pear which may be bottled with a whote pear grown in teh bottle on the tree Blue plums Greenage plums Sliva Plums from Yugoslavia

Those items in bold italics indicate that htey are less well known and not available in Singapore while those items listed in bold indicate well known eaux-de-vie that are easily found in Singapore.

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CALVADOS

The Calvados takes the name from the zone where it is born; the department of Calvados in Normandy, North - West of France. The name probably derives from " EL CALVADOR", a Spanish war ship, that was shipwrecked on the Normandy coasts in the XIX century. The apples, from which the Calvados has origin, were already cultivated in this zone at the times of the Roman empire. The farmers used to squeeze apples to get a wine. The Imperator Carlo Magno, controlled the systems of cultivation and workmanship of the plants, further to increase the production of the cider. The proper best apples for the production of the cider are cultivated in terrestrial of a damp climate, exposed to the winds of the gulf. The varieties of apples are: Bisquet, Bedan, Petit Joly, Saint Martin. The territories are delimited with regulations: - Pais d' auge; here the highest qualities of Calvados are produced. Soft, of intense perfume, they always bring the denomination of " Origin Appellation Calvados Contrle" and they are distillates with discontinuous system" alambic repasse" method Charentaise. Other types of Calvados of good quality, are those that bring the denomination of " appelation rglemente" and they originate from the territories of Mortainais, Pais de Bray, Domfrontais and Valley of the Orne. Out of these territories, the distillation limits to only one phase, with continuous system. The brandies so produced, will have in label the wording "Eau-devie- de cidre."

PRODUCTION
Apples are left to mature on the trees and picked up only when they fall on the ground. After the wash, they are shattered with millstone and, directly took on its way to the presses. The must so gotten is allowed to ferment in a natural way for at least one month. This way they get a wine of apples. Dry, with an alcool gradation that can varied from 5 - 8 known with the name of cider. The best producers, mix between them these wines, often preserved for one or two years, before starting them to the distillation.

DISTILLATION.
For the " Pais d' Auge" Calvados, Charentaise stills are used and it is distilled twice. The first spirit obtained, it called "small spirit" and in the second phase, after having eliminated the Heads and the Tails, a clear liquid of a high alcool percent (around 70). is gotten . The Calvados with "Appellation Contrle" its distilled in a' only phase "Premier jet."

AGING.
The minimum aging is of two years, and, as in the case of the Cognac and Armagnac, it has a great importance. It is a decisive factor to determine the true character of the brandy. Its made at the beginning, in new and small oak barrel rich of tannin, and in a second time in old barrels, where the liquid rests from s 3 up to 40 - 50 years and more. With the purpose to guarantee a product that has always the same taste in the years, the most serious producers, use to mix it with older distillates "Cuve." The Calvados so gently matured, will get a marvelous supplement of softness, a complex bouquet and a long persistence in the taste that underlines this marvelous brandy.

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Apple trees have always flourished in the coastal regions of Brittany and Normandy. Naturally, the abudance of the fruit resulted in it being featured in the regions cuisine with items like aple tarts, and of course, fermented apple juice.

Calvados or Eaux-de-vie de Cidre is an eau-de-vie made from apple cidder in Normandy, France.

Like any other French region, the quality of the product is often rated using a system of appellations. The production and quality rating of Calvados is subject to certain conditions which cover the soil wher the fruit was grown, the manner in which the drink was distilled and the period of ageing in oak casks.

LABELLING CALVADOS

Other than the 3 appellations used, apple brandies, especially Calvados are labelled under various terms to indicate their period of ageing.

Labelling terms for Calvados are:

Three stars / apples

Minimum of two years ageing in wood

Vieux or Rserve

Minimum of three years ageing in wood

Very Old (VO) or Vieille Reserve

Minimum of four years old ageing in wood

Very Special Old Pale (VSOP)

Minimum of five years old in wood

Extra, Napolon, Hors dAge or Age Inconnu

Minimum of six years ageing in wood

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SERVING AND USING BRANDIES

Brandies like Cognac, Armagnac and eaus-de-vie like Calvados are best served at room temperature using a brandy ballon. By holding the balloon glass in the palm of ones hand, the brandy is gently warmed and this encourages it to release its bouquet and aroma.

However, eaux-de-vie are best served very cold in a chilled brandy ballon or liqueur glasses. This helps preserve the delicate fruit aromas.

Cheaper brandies and some eaus-de-vie ar eused in flamb dishes or in the case of Kirshwasser, in desserts in like Black Forest Gteau and flamb utens kuje Cherries.

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WHISKY

The spirit produced by distilling the alcohol from the fermentation of grains may be spelt in two ways: Whisky or Whiskey.

The Scottish abd Canadian distillers spell the name of this grain spirit as whisky (plural = whiskies) while the distillers in America and Ireland spell the name with an additional letter e as whiskey (plural = whiskeys).

The Whisky produced in Scotland is often referred to simply as Scotch while the Irish version is almost always listed as Irish Whiskey to differentiate it from the grain spirit of Scotland.

Canadian Whisky is better known as Rye Whisky because rye grains are the main ingredients used in Canadian grain spirits.

The whiskeys produced in the USA are known by the names of their areas of origin, base ingredients and methods of production. Thus American whiskey may be labelled as corn whiskey,rye whiskey, Kentucky whiskey or Tennessee whiskey accordingly.

Besides these main whisky/whiskey styles, similar grain and malt spirits are made in Australia, Holland, Germany, Denmark and Japan. SCOTCH WHISKY

Whisky in Scotland has been distilled for hundreds of years and there is evidence to show that the art of distilling was probably first brought to the country by Christian missionary monks about 1100 AD.

There are basically two types of whiskies produced in Scotland, namely Malt and Blended Whiskies.

Malt Whisky is the original type of whisky made in Scotland. Until the 1830s, Malt Whiskies were the only style of whisky produced in Scotland. At that time, the only type of still used to produce spirits was the pot still.

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When continuous still was invented, the new distilling process gave rise to the production of grain whiskies which in turn led to the development of Blended Whiskies which are made by blending the smoky Malt Whiskies with the more neutral Grain whiskies.

The differences between Malt and Blended Whiskies arise from the differences in the base ingredients used and the production of the two spirits.

Malt whiskies use only malted barley grains which have been dried and roasted over peat-moss fires. The fermented alcohol must also be double-distilled in pot stills.

Grain whiskies aremade from a variety of grains but is predominantly corn-based with smaller amounts of both malted and unmalted grains. The malts used for Grain whiskies are also distinguished by not being roasting by peat-moss fires. Finally grains whiskies are distilled using continuous stills.

Grain whiskies are never sold by themselves as they lack a distinct character, Instead these vodka-like grain spirits are always used in blending with malt whiskies.

PRODUTCION OF SCOTCH WHISKY

Scotch Whisky is made in a process that involves these stages:

1. 2. 3. 4. 5. 6. 7. 1.

Malting Mashing Fermentation Distillation Maturation Blending Bottling MALTING

While nearly every distillery used to have its own malting house, most distilleries nowadays obtain their malted barley from companies that specialise in producing malt for the whisky industry.

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As in the production of beer, the malting process converts the stored stach in the grains into soluble sugars by soaking and germinating the barley grains and then roasting and milling the malted barley into grist.

The main difference in producing malt for Scoth whisky and beer is the use of peat moss in the roasting or kilning process. Peat moss is the charcoal like fuel that is used to heat and roast the malt. The burning peat gives off a distinct, very pungent, earthy smoke that imparts its fragrance, permeating the malt. This characteristic eventually gives the finished spirit a muchprized smoky, peaty aroma which creates an integral part of the spirits distinctive taste.

It is the use of peat moss that is unique to Malt Whisky from Scotland and distinguishes it from all other whiskies / whiskeys.

Grain spirits are based mainly on corn with a misture of malted and unmalted barley grains. The malted barley grains in Grains whiskies are not dried over peat-moss and therefore lack the distinctiveness of Scotch Malts.

2. MASHING In mashing, a large volume of water is used. The quality of the water is said to be very important to the quality and character of a Scotch, very much like in beer making. The grist or milled malt is then placed into a large cat where very hot water is added to the grist to dissolve and extract the soluble sugars from the thick porridge-like mash.

This is followed by the sparging process where hot water is sprayed into the grist after the first sweet liquid wash is run off. Two washing are then run off the vats and form the wort, a semitransparent sweetish liquid.

3.

FERMENTATION

The wort is cooled by pumping it through a heat-exchanger to cool the wort before it is run off into giant vats called the wash tun. Here yeast is added to ferment the extracted grain sugars.

After a day and a half or longer, a beer-like liquid known as the as the wash is produced with an alcoholic content of about 5% by volume.

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4.

DISTILLATION

Depending on the type of whisky being produced, the wash is then put into pot or continuous stills and distilled.

Malt whiskies are always double-distilled in pot stills. The pot-still spirits are higher in congeners and run off the still at 70% alcohol by volume.

Grain whiskies, distilled in a single run of the continuous stills, are generally more neutral and run off the still at 90% alcohol by volume.

The Patent Still, is composed from two columns of ruled copper, tall around 15 meters. The first column detta"ANALYSER" (Analyser) and the second "RECTIFIER" (Rectifier). This type of still and the same also used for the production of the Vodka, certain Rums, the basic spirit for the preparation of the Gin and from us in Italy, for the distillation of some Grappes. The must to be distilled (Wash) it passes through a long pipe, directly inside the second column (retificatore), where you/he/she is heated by the warm vapors coming from the first column, and it goes to fall in the superior part of the first column, where passing through of the riddled dishes, it directly meets him with the very warm vapors coming from the lower part. During this phase the separation of the alcohols and the volatile elements happens. They is carried all extremity of the first column and they returns in the low part of the second column where, slowly they climb, by the serpentine one of the cold must suffering a rectification. With this technique only the part

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purer alcoolica, the "Heart" it will reach the surface of the column and you/he/she can escape and to be picked him "Spirit - Safe", while the liquid part, less rich than volatile elements, it will fall toward the fund for then to be put again in circle with the following distillation.

5.

MATURATION

Malt whiskies are matured in oak barrels previously used to age Sherries. Old Sherry casks are used as they provide more subtle colour and delicate flavours.

All Scotch whiskies (both Malt and Blended) must, by law be aged in wood for a minimum of 3 years before bottling. Grains whiskies despite cask ageing do not gain very much character from the wood and remain quite neutral. Most Malt Whiskies are, however, actually aged even longer, 5 to 7 years. The oldest malt whiskies are aged up to a maximum of 15 years, as ageing them any longer will result in whiskies with overly excessive wood flavours.

6.

BLENDING

There are 2 types of Malt Whiskies those labelled as Malt Whisky are blended from malts produced in different distilleries. Single malts or Single Malt Whiskies are the products of a single distillery and never blended with Malt or Grain Whiskies from other distilleries.

Blended whiskies are blended froma range of malt and grain whiskies. As many as 50 different whiskies may be used to create a blend. The whiskies are then left to age in casks to marry their flavours. Caramel may also be legally added to maintain a consistency in product colour.

There is no legal requirement governing the percentage of malt to grain whiskies in a Blended Whisky. The quality of blended whiskies therefore varies considerably, with the top Blended Whiskies having larger proportions of malt whiskies in their blends.

7.

BOTTLING

All whiskies are diluted using distilled water to about 40% alcohol by volume for bottling.

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BRANDS OF SCOTCH WHISKY

MALT WHISKIES

There are four distinct regions in Scotland that produce malt whiskies:

Highlands Islay Lowlands Campbeltown

(pure, botanic, soft, near river spey, Dafftown) (lodyne, seaweed smell)

(2 distilleries left)

The best malts generally come from the Hoghlands region, followed by the pungent, very peaty, heavier-style Islay malts. The top Malt Whiskies use a blend of Highland malts with smaller amounts of Islay malts. Campbeltown and Lowland malts are generally poorer quality malts and used as fillers, that is, as blending whiskies.

The best and most popular brands of Malt Whiskies are Highland Malt Whiskies and are listed below:

Cardhu (12 years) Glenfiddich (10 years) Glenlivet (12 years) Glenmorangie (10 years) Macallan (12 years)

Another well-known malt whisky is Laphroig (10 years) though this is not a Highland malt.

There are 4 categories of Blended Scotch whiskies:

1. 2. 3. 4.

Bulk Premium Super premium Ultra premium

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1.

BULK BLENDED SCOTCH WHISKIES

Grain whiskies are produced everywhere in Scotland. These whiskies are usually shipped out of Scotland in barrels to be bottled at their destination, though this is not the case in Singapore.

These whiskies are usually younger, lighter, less complex and less expensive with the lowest amounts of malt whiskies in used in the blends.

Many of the well known Scoth Whiskies are blended. Blended Scotch is made by mixing malt whiskies together with unmalted grain whiskies. Once the spirits has been blended it must be allowed a marrying period, after which it is put into used oak casks and aged. It is aged for a minimum of 3 years under Scottishlaw.

Those Scotch Whiskies that are exported to the United States of America must be aged for a minimum of 4 years by law. 2. PREMIUM BLENDED SCOTCH WHISKIES

Though classified as Premium, these well-known but generally less expensive brands of Scotch are generally viewed as being standard and only suitable for use as house -pouring brands:

3.

Ballantines Bells Extra Special Cutty Sark Dewars White Label Famous Grouse J&B (Justerini & Brooks) Johnnie Walker Red Label White Horse SUPER-PREMIUM BLENDED SCOTCH WHISKIES

This category represents the most popular brands of Scotch in most major markets around the world. In most cases, these whiskies are aged for at least 12 years and listed in most beverage lists as premium brands: Chivas Regal Dimple Haig Pinch Johnnie Walker Black Label

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4.

ULTRA PREMIUM BLENDED SCOTCH WHISKIES

These whiskies represent the very best Blended Whiskies of Scotland. The trademark of such whiskies is the 20 or more uears of ageing they undergo.

The larger proportion of malt whisky in the blends also give them a distinctive mouth-filling, liqueur-like quality but without the sweetness.

These rare, very pricey whiskies are usually bottled in very decorative ceramic or crystal decanters and being placed in a velvet draw-string bags.

The best-known brands of Ultra-premium quality are:

Ballantines 17 Year Ballantines 30 Year Chivas Regal Royal Salute Usquebach Bells Royal Reserve Grants Own Ancient Reserve Johnny Walker Swing Johnny Walker Blue Label Whyte & Mackay 21 Year

IRISH WHISKEY

Irish whiskey is made in an almost similar manner as Scottish Malt Whisky, but with some distinct differences. These differences result in the lightness of flavour in Irish Whiskey.

Irish whiskey is produced from:

a mash that is made from a mixture of malted and unmalted barley with small quantities of wheat, oats and rye. malted barley that is not kilned (roasted) over peat fires and therefore lacks the distinctive peaty or smoky character present in Scotch Whiskies.

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 wash that is always triple-distilled unlike Malt Whiskies which are doubledistilled in pot stills or Grain Whiskies which are continuous still distillates. whiskeys that must, by law, be matured for a minimum of five years as compared to the minimum of only three years of ageing for Scotch.

BRANDS OF IRISH WHISKEY

The cleaner, lighter nature of Irish whiskeys make them ideal for mixing with coffee in what is known as Irish Coffee. In Singapore, the one brand that has dominated the Irish Whiskey market is John Jamesons.

Old Bushmills is known as being the first legally licensed distelery and was founded in 1608. Old Bushmills Whiskey is generally better when used with mixers.

The premium brand of Old Bushmills Black Bush is best savoured like a super-premium quality blended Scoth-with a splash of cool water or on-the-rocks.

CANADIAN WHISKY

Canadian whisky must, by law, be made from a mash of cereal grains or cereal grain products and must be wholly produced in Canada (although it can be bottled elsewhere).

Rye was the original grain used for producing Canadian whiskies. However, these all-rye whiskies were very pungent and although rye is still used in most Canadian whiskies, other grains such as corn, barley and wheat are also used.

In most cases, producers use a 7 to 1 ratio of rye to corn when determining the mix of cereals and grains for whisky production. However, Canadian whiskies are commonly (and perhaps wrongly) referred to as Rye Whiskies, even by the Canadian themselves.

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All Canadian whisky is blended, and the vast proportion is made in continuous stills. Once the distillation is carried out, the new spirit goes into the used or new uncharrred oak barrels. By law, Canadian Whiskies must be matured for a minimum of three jears, though in practice most ar eaged between 4 and 6 years.

After maturation the spirit is still quite light and pale in colour and so up to 10% rye whisky is added to the final blend to give it extra body and flavoured with a tiny amount of caramel creating a deeper coloured blend.

The whisky is then bottled and the barrel sent back for reused.

Some Candian distillers offer whiskies of pu to 18 years old, but the optimum ageing for most whiskies are generally six to eight years. Around 85% of Canadian whiskey is consumed locally.

The Canadian Government does not regulate the production of its whiskies. It does not for instance regulate the proportion of the various grains, distilling proofs or the type of still used.

Thus, the best guide to the quality of a Canadian whisky is dependant on the reputation of the producer and the relevant brands produced. The best known brands are Black Velvet, Canadian Club, Seagrams V.O. and the premium quality Crown Royal. WHISKEYS OF THE UNITED STATES OF AMERICA

The Americans produce several types of Whiskeys but are best known for:

1. 2. 1.

Bourbon Tennessee

BOURBON

The mash used for Bourbon must be made of at least 51% corn. Kentucky is home to this style of whiskey and very often the states name appears on labels of Bourbon whiskey bottles. Though most Bourbons are still produced in Kentucky, the law allows the term to be applied to any American whiskey as long as it meets the requirements.

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Bourbons must by law be stored in charred oak barrels to age and mellow the raw and harsh tasting distillate. This whiskey is required to be aged at least 2 years though most are aged for at least 4 years.

Another term usually found on labels of Bourbons refers to the fermentation technique unique to Bourbon, known as Sour mash. In this method, a batch of actively fermenting mash from a previous fermentation process is added to a new, still unfermented mash to act as a starter to begin the fermentation process. Despite its name, no sour or acidic flavours are known to be imparted because of the technique.

On the other hand, a sweet mash Bourbon use fresh yeast to start the fermentation.

Single Barrel Bourbons

Some rather interesting Bourbons known as Single Barrel Bourbons have appeared in the Singaporean market in the 1190s. These Bourbons are made in individual small barrels or small-batcheds. These artisan/designer Bourbons have very unique flavours that are totally different from each other and yet retain that characteristic sweetness so prized in Bourbon.

2.

TENNESSEE

Tennessee whiskey is made in the state of Tennessee in exactly the same manner as Bourbon, though is not a Bourbon.

Also using the sour mash process for fermentation, Tennessee whiskeys are always filtered and mellow through charcoal immediately after distillation prior to ageing.

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BRAND OF AMERICAN WHISKEYS

The number of US whiskeys available internationally has increased by leaps and bounds with some very fine Bourbons making their debut here: Bourbons Early Times Hiram Walker Ten High Jim Beam Old Crow Old Grand-Dad Wid Turkey Single Barrel Bourbons (Premium Brands)

Tennessee

Blantons Elijah Craig Makers Mark Rock Hill Farms

Jack Daniels Old No. 7 Black Label

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