Types of alcoholic beverages I.

a workshop by www.ThailandHotelier.com

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 Brandy
(short for brandywine, from Dutch brandewijn—fire wine) is a general term for distilled
wine, usually 40–60% ethyl alcohol by volume. In addition to wine, this spirit can also be
made from grape pomace or fermented fruit juice. Unless specified otherwise, brandy is
made from grape wine. It is normally consumed as an after-dinner drink.

The origins of brandy are unclear, and tied to the development of distillation.
Concentrated alcoholic beverages were known in ancient Greece and Rome and may
have a history going back to ancient Babylon. Brandy as it is known today first began to
appear in the 12th century and became generally popular in the 14th century.

Initially wine was distilled as a preservation method and as a way to make the wine
easier for merchants to transport. It was also thought that wine was originally distilled to
lessen the tax which was assessed by volume. The intent was to add the water
removed by distillation back to the brandy shortly before consumption.

It was discovered that after having been stored in wooden casks, the
resulting product had improved over the original distilled spirit. Also, the
distillation process doesn't just remove water, but actually leads to the
formation and break-up of dozens of aroma compounds that were present
in the wine. This is why unaged wine spirits (unaged brandy) that is diluted
back to wine alcohol strength tastes nothing like the original wine.

Grape brandy

Grape brandy is produced by the distillation of fermented grape juice. There are four main subtypes of grape brandies.

• Cognac comes from the Cognac region in France, and is double distilled using pot stills. Popular brands
include Martell, Rémy Martin, Hennessy, Ragnaud-Sabourin, Delamain and Courvoisier (a favourite drink of Napoleon).

• Armagnac is made from grapes of the Armagnac region in Southwest of France (Gers, Landes, Lot-et-
Garonne). It is single continuous distilled in a copper stills and aged in oak casks from Gascony or Limousin. Armagnac
was the first distilled spirit in France. Armagnacs have a specificity: they offer vintages qualities. Popular brands are
Darroze, Baron de Sigognac, Larressingle, Delord, Laubade, Gélas and Janneau.

• Grape brandies from other countries such as South Africa, Spain, Mexico etc. South African grape brandies
are, by law, made almost exactly as in Cognac, using a double-distillation process in copper pot stills followed by
ageing in oak barrels for a minimum of three years.

• American grape brandy is almost always from California

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Grape brandies are arguably best drunk in a tulip shaped glass or a snifter, at cool room
temperature. Often it is slightly warmed, by holding the glass in the cup of the palm or
gently heating with a candle. However, heating it causes alcohol vapor to become very
pungent so that the aromas are overpowered. Brandy, like whisky and red wine, exhibits
more pleasant aromas and flavors at a lower temperature, e.g., 16 degrees Celsius (61
degrees Fahrenheit). In most homes, this would imply that the brandy should in fact rather
be cooled for maximum enjoyment. Furthermore, alcohol (which makes up 40% of a
typical brandy) becomes thin as it is heated, but more viscous when cooled leading to a
fuller and smoother mouthfeel with less of a burning sensation. The European Union
legally enforces Cognac as the exclusive name for brandy produced and distilled in the
Cognac area of France, and Armagnac from the Gascony area of France, using traditional
techniques.

Pomace brandy

Pomace brandy is produced from fermented grape pulp, seeds, and stems that remain after
the grapes are pressed for their juice. Examples include the Italian grappa and the French
marc.

Fruit brandy

Fruit brandies are distilled from fruits other than grapes. Apple, plum, peach,
cherry, raspberry, blackberry, and apricot are the most commonly used fruit. Fruit
brandy is usually clear, 80 to 90 proof, and usually drunk chilled or over ice.
Calvados is an apple brandy from the French region of Lower Normandy. Apple
is pressed into cider, fermented with yeast and double distilled.
Kirschwasser is a fruit brandy made from cherries.
Slivovitz is a fruit brandy made from plums.

Ageing

A brandy can be aged in one of three main ways.

• No ageing: Many pomace and fruit brandies are not aged after distillation. The resulting product is typically a
clear liquid.

• Single barrel ageing: Brandies that have a golden or brown color have been aged in oak casks.

• Solera process: Some brandies are aged using the solera system. Brandies from Spain are typical of this
variation.

The solera system

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Distillation

A batch distillation typically works as follows: Wine with an alcohol

concentration of 8-12%v/v and high acidity is boiled in a pot still. Vapours of
ethanol, water and the numerous aroma components rise upwards and are
collected in a condenser coil where it becomes a liquid again. The alcohol
concentration of the condensed product (the distillate) is far higher than in
the original wine (roughly 82% by volume).

As the alcohol is continuously being removed from the wine, its alcohol
concentration drops, resulting in a drop in the instantaneous alcohol
concentration of the distillate. When all alcohol has been removed in the
wine, the boiling point will be roughly that of water (100 degrees Celsius),
and the distillate will contain no more alcohol. The accumulated distillate,
however, will contain roughly 30% alcohol (ethanol) by volume.

This distillate is usually distilled a second time and in both cases an amount of distillate is kept separate at the start as
well as the end of the distillation process. These fractions are called the "heads" and "tails". The fraction that is kept is
call the "heart". The hot conditions in the pot still as well as the fact that it usually consists of copper, lead to chemical
reactions to take place during the distillation. This leads to the formation of numerous new volatile aroma components
as well as the hydrolysis and formation of others.

Eau de vie

Is a French term for a colourless brandy distilled from fermented fruit juice. The term is informally used for like
beverages from non-French speaking countries. It is distilled from young fruit and rarely aged in wooden casks, thus
preserving the freshness and aroma of the fruit. Typical spirits in this category are kirschwasser, a cherry-based
beverage or framboise, which is made from raspberries. When the eau de vie is made from from the pomace, the result
is called Pomace brandy or in France Marc (wine), sometime eau de vie de marc.

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 Cognac
Named after the town of Cognac in France, is a brandy, which is produced in the region
surrounding the town. It must be made from at least 90 percent Ugni Blanc, Folle Blanche,
or Colombard grapes. The rest of the cognac can consist of ten selected grapes.
However, most cognac is made from Ugni Blanc only. It must be distilled twice in copper
pot stills and aged at least 2 1/2 in oak barrels in order to be called cognac.

Cognac is made from eaux-de-vie (literally, "water of life") produced by doubly distilling
the white wines produced in any of the growth areas. The wine is a very dry, acidic, thin
wine, not really suitable for drinking, but excellent for distillation. It may only be made from
a strict list of grape varieties. Distillation takes place in traditionally shaped Charentais
copper stills, the design and dimensions of which are also controlled. Two distillations
must be carried out; the resulting eau-de-vie is a colourless spirit of about 70 percent
alcohol.

Cognac may not be sold to the public, or indeed called 'Cognac' until it has been aged for at least two years, counting
from the end of the period of distillation (1 April following the year the grapes were harvested).
During the aging, a large percentage of the alcohol (and water) in the eaux-de-vie evaporates through the porous oak
barrels. This is termed locally the "part des anges", or angels' share, a phrase also used in Scotch Whisky production.
A black fungus, Torula compniacensis richon, thrives on the alcoholic vapours and normally grows on the walls of the
aging cellars.

The final product is diluted to 40 percent alcohol content (80 proof).

The age of the cognac is shown as that of the youngest eau-de-vie used in the blend. The blend is usually of different
ages and from different local areas. This blending, or marriage, of different eaux-de-vie is important to obtain a
complexity of flavours absent from an eau-de-vie from a single distillery or vineyard. Each cognac house has a master
taster (maître de chai) who is responsible for creating this delicate blend of spirits, so that the cognac produced by a
company today will taste exactly the same as a cognac produced by that same company 50 years ago, or in 50 years'
time. In this respect it may be seen to be similar to a blended whisky or non-vintage Champagne, which also rely on
blending to achieve a consistent brand flavour.

Grades include

• VS (Very Special) or *** (three stars), where the youngest brandy is stored at least two years in cask.
• VSOP (Very Superior Old Pale), Réserve, where the youngest brandy is stored at least four years in cask.
• XO (Extra Old), Napoléon, Hors d'Age, where the youngest brandy is stored at least six years in cask.

Each cognac house also produces its own premium-level cognac.

• Richard Hennessy
• L'Esprit de Courvoisier
• Moyet Antiques
• Louis XIII Remy Martin

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 Armagnac

The region of France, has given its name to its distinctive kind of brandy or eau
de vie, made of the same grapes as Cognac and undergoing the same aging
in oak barrels, but without double distillation. Armagnac production is overseen
by a Bureau National Interprofessionel de l'Armagnac (BNIA).

Armagnac is the only true rival to Cognac for recognition as the finest producer
of brandy in the world. Along with Cognac and Jerez in Spain, it is one of only
three officially demarcated brandy regions in Europe.

Its quantity of production is significantly lower than that of the Cognac region; for every six bottles of Armagnac sold
around the world there are one hundred bottles of cognac sold.

Armagnac has been making brandy for around 200 years longer than Cognac.

The Armagnac region lies between the Adour and Garonne rivers in the foothills of the Pyrenees. A part of this
historical region is permitted to grow the grapes that are used in the manufacture of brandy that may be labelled with
the Armagnac name. This area was officially demarcated when Armagnac was granted AOC status in 1936.

The official production area is divided into three districts which lie in the departements of Gers, Landes and Lot-et-
Garonne. These are:

• Bas Armagnac - the most famous area of production

• Tenarèze
• Haut Armagnac

Each of these areas is controlled by separate appellation regulations. Although the term "bas" means lower in French,
the best armagnacs are principally produced in Bas Armagnac.
The region contains 40,000 acres (160 km²) of grape-producing vines.

The production of Armagnac differs in several ways from that of Cognac and it is the oldest eau de vie dating back to
the 12th century. Armagnac is only distilled once and at a lower temperature than Cognac, meaning that the former
retains more of the fruit character, whereas Cognac's second distillation results in a lower balance. Armagnacs are
aged for nearly the same period as Cognac, which has a significant impact on the grape once it has been distilled.
Armagnac is aged in limousine oak casks giving them nice and delicate colour, as well as an intricate flavor more
complex than the Cognac one.

Aging Requirements for Armagnac are:

• Three Stars (over 2 years old)

• V.S.O.P. (over 5 years old)
• X.O. (over 6 years old)
• vintage (correspond exclusively to the year of the crop indicated on the label)

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Whisky (or whiskey)
Is the name for a broad category of alcoholic beverages distilled from grains, that are subsequently aged in oak casks.
The grains used to make various types of whisky include barley, malted barley, rye, malted rye, wheat, and maize/corn.

What Is Whisk(e)y?

In most grain growing areas a whisky or whisky-like product is produced. They differ in alcoholic content, base product
and quality.

Scotch whisky is a whisky made in Scotland. In the English-speaking parts of the world, the
term is often abbreviated to "Scotch". In Scotland itself, however, the term whisky almost
always refers to Scotch whisky, and the term "Scotch" is rarely used by itself.

Scotch whisky is divided into four distinct categories: single malt, vatted malt (also called
"pure malt") blended and single grain.
There are two major categories, single and blended. Single means that all of the product is
from a single distillery, while blended means that the product is composed of whiskies from
two or more distilleries.

• Single malt whisky is a 100% malted barley whisky from one distillery.
• Single grain whisky is a grain whisky from one distillery (it does NOT have to be made from a single type of
grain).
• Vatted or Blended malt whisky is a malt whisky created by mixing single malt whiskies from more than one
distillery.
• Blended grain whisky is a whisky created by mixing grain whiskies from more than one distillery.
• Blended Scotch whisky is a mixture of single malt whisky and grain whisky, usually from multiple distilleries.

Irish whiskey is a grain whiskey made in Ireland. There are several types of whiskey
common to Ireland. Single Malt (A whiskey made from 100% malted barley); Pure Pot Still
(A whiskey made from a mixture of malted & unmalted barley), and Blended Whiskey (A
whiskey made from a blend of malted barley and non-malted grains such as corn or wheat).
Note the difference in how the Irish spell "whiskey" (with an "e") and how the Scottish spell
it—"whisky". There is no known reason, legal or otherwise why this difference exists.

Irish whiskey comes in several forms. There is a single malt whiskey made from 100%
malted barley distilled in a pot still, and a grain whiskey made from grains distilled in a
column still. Grain whiskey is much lighter and more neutral in flavour than single malt and
is almost never bottled as a single grain. It is instead used to blend with single malt to
produce a lighter blended whiskey.

Unique to Irish whiskey is pure pot still whiskey (100% barley, both malted and unmalted, distilled in a pot still). The
"green" unmalted barley gives the pure pot still whiskey a spicy, uniquely Irish quality. Like single malt, pure pot still is
sold as such or blended with grain whiskey. Usually no real distinction is made between whether a blended whiskey
was made from single malt or pure pot still.

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Canadian whisky is whisky made in Canada; by law it must be aged there at least three years in a barrel. Most
Canadian whiskies are blended multi-grain whiskies. These are often casually called "rye whisky" because they contain
at least 51% rye whisky. However, they contain proprietary blends of corn and barley in addition to rye.

Bourbon is an American form of whiskey made from at least 51% corn, or maize, (typically
about 70%) with the remainder being wheat and/or rye, and malted barley.

It is distilled to no more than 160 (U.S.) proof, and aged in new charred white oak barrels for
at least two years — or perhaps longer. It must be put into the barrels at no more than 125
U.S. proof; in this way it is similar to Scotch Whisky, which is also aged in charred barrels.
Most of the time it is then adjusted to 80–100 proof and bottled, although some are bottled
at “cask strength”.

American Straight whiskeys must be made using a mash bill that consists of at least 51% (and no more than 79%) of a
single grain. Bourbon is made from at least 51% corn; straight rye is made from at least 51% rye, etc. American
whiskies must be aged in new barrels made of American white oak that are charred before use.

The term Malt whisky is reserved for a whisky made from 100% malted barley; malt whisky is distilled using an onion-
shaped pot still; malt whisky from one distillery is called single malt whisky to distinguish it from blended whiskies.

Grain whisky differs from malt in that it is usually made from corn/maize or other grains rather than malted barley, and
distilled in continuous distillation process stills known as Coffey stills instead of the pot still used for quality whisky.

Pure pot still whiskey is a name given to Irish whiskey made from a combination of malted and unmalted barley and
distilled in a pot still.

Blended whisky is the term used when whiskies of different types are mixed together. The mix is usually between malt
and grain whiskies. When malt whiskies are mixed together the term vatted malt is often used.

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 Rum

Is a distilled beverage made from sugarcane by-products such as molasses and

sugarcane juice by a process of fermentation and distillation. The distillate, a
clear liquid, is then usually aged in oak and other casks. While there are rum
producers in places such as Australia, India, Reunion Island, and elsewhere
around the world, the majority of rum production occurs in and around the
Caribbean and along the Demerara river in South America. Some major rum
brands include Bacardi, Captain Morgan's, Appleton Estate, Havana Club, Stroh,
Mount Gay, Bundaberg, Myers, Malibu Rum, Gosling's, Cruzan, Pusser's, Flor
de Caña,Ron Abuelo, and Ron Zacapa Centenario. Prior to Prohibition, many of
the finest rums were once produced in New England.

Rum is produced in a variety of styles. Light rums are commonly used in mixed drinks, while golden and dark rums are
appropriate for use in cooking as well as cocktails. Premium brands of rum are also available that are made to be
consumed neat or on the rocks.

The origin of the word rum is unclear. But we know that rum is drunken by pirates.

In current usage, the name used for a rum is often based on the rum's place of origin. For rums from
Spanish-speaking locales the word ron is used. A ron añejo indicates a rum that has been
significantly aged and is often used for premium products. Rhum is the term used for rums from
French-speaking locales, while rhum vieux is an aged French rum that meets several other
requirements.

Categorization

Dividing rum into meaningful groupings is complicated by the fact that there is no single standard for what constitutes
rum. Instead rum is defined by the varying rules and laws of the nations that produce the spirit. The differences in
definitions include issues such as spirit proof, minimum aging, and even naming standards.

Regional Variations
Within the Caribbean, each island or production area has a unique style. These styles can be grouped by the language
that is traditionally spoken.

• Spanish-speaking islands traditionally produce light rums with a fairly clean taste. Rums from Cuba, Puerto
Rico and Panama are typical of this style.

• English-speaking islands are known for darker rums with a fuller taste that retains a greater amount of the
underlying molasses flavor. Rums from Jamaica and the Demerera region are typical of this style.

• French-speaking islands are best known for their agricultural rums (rhum agricole). These rums, being
produced exclusively from sugarcane juice, retain a greater amount of the original flavor of the sugarcane. Rums from
Martinique and Guadeloupe are typical of this style.

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 The Indonesian spirit Batavia Arrack, or Arrak, is a spirit similar to rum that includes rice in its production.
A spirit known as Aguardiente, distilled from molasses infused with anise, with additional sugarcane juice added after
distillation, is produced in Central America and northern South America.

Grades
Example of dark, gold, and light rums.
The grades and variations used to describe rum depend on the location that a rum was produced. Despite these
variations the following terms are frequently used to describe various types of rum:

• Light Rums, also referred to as light, silver, and white rums. In general, light rum has very little flavor aside
from a general sweetness, and serves accordingly as a base for cocktails. Light rums are sometimes filtered after aging
to remove any color.

• Gold Rums, also called amber rums, are medium-bodied rums which are generally aged. The rum can obtain
its flavor through addition of spices and caramel/color (a variation often sold as Spiced Rum), but historically gains its
darker color from aging in wooden casks (typically oak).

• Dark Rum, also known as black rum, classes as a grade darker than gold rum. It is generally aged longer, in
heavily charred barrels. Dark rum has a much stronger flavor than either light or gold rum, and hints of spices can be
detected, along with a strong molasses or caramel overtone. It is used to provide substance in rum drinks, as well as
color. In addition to uses in mixed drinks, dark rum is the type of rum most commonly used in cooking. It was this type
of rum immortalized in the song 'The Old Black Rum' by the Newfoundland folk group Great Big Sea.

• Flavored Rum: Some manufacturers have begun to sell rums which they have infused with flavors of fruits
such as mango, orange, citrus, coconut, and limke which is a lime rum found in Sweden. These serve to flavor similarly
themed tropical drinks which generally comprise less than 40% alcohol.

• Overproof Rum is rum which is much higher than the standard 40% alcohol. Most of these rums bear greater
than 75%, in fact, and preparations of 151 to 160 proof occur commonly.
•
• Premium Rum: As with other sipping spirits, such as Cognac and Scotch, a market exists for premium and
super-premium spirits. These are generally boutique brands which sell very aged and carefully produced rums. They
have more character and flavor than their "mixing" counterparts, and are generally consumed without the addition of
other ingredients.

Production methodology
Unlike some other spirits, such as Cognac and Scotch, rum has no defined production methods. Instead, rum
production is based on traditional styles that vary between locations and distillers.

Fermentation
Sugarcane is harvested to make sugarcane juice and molasses.
Most rum produced is made from molasses. Within the Caribbean, much of this
molasses is from Brazil. A notable exception is the French-speaking islands
where sugarcane juice is the preferred base ingredient.
To the base ingredient yeast, and potentially water, are added to start
fermentation. While some rum producers allow wild yeast to perform the
fermentation, most use specific strains of yeast to help provide a consistent taste
and predictable fermentation time.

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Dunder, the yeast-rich foam from previous fermentations, is the traditional yeast source in Jamaica. “The yeast
employed will determine the final taste and aroma profile," says Jamaican master blender Joy Spence. Distillers that
make lighter rums, such as Bacardi, prefer to use faster-working yeasts. Use of slower-working yeasts causes more
esters to accumulate during fermentation, allowing for a fuller-tasting rum.

Distillation
As with all other aspects of rum production, there is no standard method
used for distillation. While some producers work in batches using pot
stills, most rum production is done using column still distillation. Pot still
output contains more congeners than the output from column stills and
thus produces a fuller-tasting rum.

Aging and blending

Many countries require that rum be aged for at least one year. This
aging is commonly performed in used bourbon casks, but may also be
performed in stainless steel tanks or other types of wooden casks. Due
to the tropical climate common to most rum-producing areas, rum
matures at a much faster rate than is typical for Scotch or Cognac. An
indication of this faster rate is the angel's share, or amount of product
lost to evaporation. While products aged in France or Scotland see
about 2% loss each year, rum producers may see as much as 10%.
After aging, rum is normally blended to ensure a consistent flavor. As
part of this blending process, light rums may be filtered to remove any
color gained during aging. For darker rums, caramel may be added to
the rum to adjust the color of the final product.

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Vodka
Is a typically colorless liquor, usually distilled from fermented grain or potatoes but also from other raw materials (see
"Production" below). It is thought that the term is a diminutive of the Slavic word "voda" (woda, вода) for "water."

Except for insignificant amounts of flavorings, vodka consists of water and

alcohol (ethanol). Vodka usually has an alcohol content ranging from 35% to
70% by volume ("Vodka Rassputin"). The classic Russian vodka is 40% (80
proof), the number being attributed to the famous Russian chemist Dmitri
Mendeleev. According to the Vodka Museum in St. Petersburg, Russia,
Mendeleev thought the perfect percentage to be 38, but since spirits in his time
were taxed on their strength the percentage was rounded up to 40 to simplify the
tax computation.

Although vodka is generally drunk neat (alone, with no mixer) in its Eastern European and
Scandinavian homeland, its growth in popularity elsewhere owes much to its usefulness in
cocktails and other mixed drinks, such as the Bloody Mary or Bloody Caesar, the Screwdriver,
the White Russian, Geezer Sauce, the Gimlet, and the Vodka Martini (also known as a
Vodkatini), a dry martini made with vodka instead of gin.

The origins of vodka (and of its name) cannot be traced definitively, but it is believed to have originated in the grain-
growing region that now embraces Belarus, Ukraine, and western Russia. It also has a long tradition in Scandinavia.

History

Little is known about the early history of the drink in Europe. The first written record of vodka in Poland dates from 1405
in the Sandomierz Court Registry. In Russia, the first written usage of the word vodka in an official document in its
modern meaning is dated by the decree of Empress Catherine I of June 8, 1751 that regulated the ownership of vodka
distilleries.

Production

Vodka may be distilled from any starch/sugar-rich plant matter; most vodka today is
produced from grains such as sorghum, corn, rye or wheat. Among grain vodkas,
rye and wheat vodkas are generally considered superior. Some vodka is made
from potatoes, molasses, soybeans, grapes and sometimes even byproducts of oil
refining or wood pulp processing. In some Central European countries like Poland
some vodka is produced by just fermenting a solution of crystal sugar and some
salts for the yeast and distilling this after a few weeks. Today vodka is produced
throughout the world.

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Distilling and filtering

A common property of all vodkas is the extensive filtration and distillation process the product undergoes prior to any
additional processing such as the addition of flavorants. Filtering is done in the still during distillation, as well as
afterward, where the distilled vodka is filtered through charcoal and other media. The "stillmaster", is the person in
charge of distilling the vodka and directing its filtration. When done correctly, much of the "fore-shots" or "heads" and
the "tails" separated in distillation process are discarded. These portions of the distillate contain flavour compounds
such as ethyl acetate and ethyl lactate (heads) as well as the fusal oils (tails) that alter the clean taste of vodka.
Through numerous rounds of distillation, the taste of the vodka is neutralized as far as possible and its clarity is
enhanced. In some distilled liquors such as rum and baijiu, some of the heads and tails are not removed in order to give
the liquor its unique flavour and mouth-feel.

Proper distillation and excluding some of the heads also removes methanol from vodka (and other distilled liquors),
which can be poisonous in larger amounts. Methanol is formed when cellulose is fermented. This can be avoided by
fermenting sugar with a high quality Turbo Yeast, so little methanol is formed. A fermentation of sugar, water, and
Turbo Yeast will typically produce 1 ppm (one millionth) in the mash. This is much less methanol than found in ordinary
orange juice, and about one twentieth of that found in commercial whisky and cognac.

Flavoring

Apart from the alcoholic content, vodkas may be classified into two main groups: clear vodkas and flavored vodkas.
From the latter ones, one can separate bitter tinctures, such as Russian Yubileynaya (jubilee vodka) and Pertsovka
(pepper vodka).

While most vodkas are unflavored, a wide variety of flavored vodkas has long been produced in
traditional vodka-drinking areas, often as homemade recipes to improve vodka's taste, or for
medicinal purposes. Flavorings include red pepper, ginger, various fruit flavors, vanilla, chocolate
(without sweetener), and cinnamon. Ukrainians produce a commercial vodka that includes St
John's Wort. Poles and Belarusians add the leaves of the local bison grass to produce Żubrówka
vodka, with slightly sweet flavor and light amber colour. In Ukraine and Russia, vodka flavoured
with honey and pepper (Pertsovka, in Russian, Z pertsem, in Ukrainian) is also very popular. In
Poland, a famous vodka containing honey is called krupnik.

This tradition of flavoring is also prevalent in the Nordic

countries, where vodka seasoned with various herbs,
fruits and spices is the appropriate strong drink for all
traditional seasonal festivities, midsummer in particular. In
Sweden alone there are some forty-odd common varieties
of herb-flavored vodka (kryddat brännvin). In Poland there
is a separate category, nalewka, for vodka-based spirits
with fruit, root, flower, or herb extracts, which are often
homemade or produced commercially by small distilleries.
Its alcohol content may vary from 15 to 75%.

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Tequila
Is a strong distilled alcoholic beverage made primarily in the area surrounding Tequila, a town in the western Mexican
state of Jalisco, 50 km from Guadalajara. It is made from the agave plant (also called Maguey) - a succulent, similar to
the lily, which is native to Mexico.

Regions and other variations

Tequila is only one type of mezcal, which is the name of any distilled alcohol
made from the agave plant. What makes tequila different from other mezcals is
its adherence to the strict standards set by the Tequila Regulatory Council, the
region where it is made – Denominación de Origen regulations restrict its
production to specific regions in the states of Jalisco, Guanajuato, Michoacán,
Tamaulipas and Nayarit – and the fact that tequila is made from Agave tequilana
Weber, also called blue agave or agave azul. Tequila is required to be at least
51% agave; the remainder is usually maize or sugarcane. There are, however,
premium tequilas made from 100% blue agave. If it is not made from 100%
agave, tequila is called mixto.

Tequila made only from agave sugars must be made in Mexico, and is marked Hecho en México (made in Mexico).
Bulk agave syrup, usually derived from wild agave, may be exported, and often has other sugars added, and caramel
for colouring. Agave syrup or nectar is about 90% fructose, and is often used as a sweetener and a safe substitute for
table sugar. It is marketed as a natural sweetener with a low glycemic index. A person trained in the facts of Tequila
history, Tequila production, and Mexican Folklore is called a Tequilero.

History

A distillery oven loaded with agave "pineapples", the first step in the production of
tequila.

Tequila was first produced in the 16th century near the location of the city of Tequila
which was not officially established until 1656. The Aztec peoples had previously made
a fermented beverage from the agave plant which they called octli (later, and more
popularly called pulque), long before the Spanish arrived in 1521. When the Spanish
conquerors ran out of their own brandy, they began to distill this agave drink to produce
North America's first indigenous distilled spirit.

The tequila that is popular today was first mass-produced in the early 1800s in Guadalajara, Mexico. 1800 Tequila is
marketed today in commemoration of the year in which the first successfully aged Tequila was produced. Several large
batches of Tequila produced in 1800 (although not of the original single batch) have survived the test of time and are
marketed today for commercial consumption. This premium Tequila is a tribute to the earliest master Tequila blenders.

Most well known tequila brands are owned by large multinational corporations including: Cazadores,Herradura, Sauza
and Cuervo. However, there are over 100 distilleries making over six hundred brands of tequila in Mexico and over
2,000 brand names have been registered.

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Types of tequila

Tequila is usually bottled in one of four categories:

• plata or blanca ("silver" – aged no more than a couple of months)

• oro or joven abocado ("gold" or "bottled when young" – "silver" tequila colored to resemble aged tequila)
• reposado ("rested" – aged about a year)
• añejo ("aged" or "vintage" – aged from 1 to 3 years)

The aging process changes the color of tequila, but the liquid can sometimes be colored with caramel to show a darker
color, indicative of a longer aging process; añejos tend to be darker, the reposados slightly less dark, while the platas
are not colored at all.

It is a common misconception that some tequilas contain a 'worm' in the bottle. Only certain mezcals, usually from the
state of Oaxaca, are ever sold con gusano, and that only began as a marketing gimmick in the 1940s. The worm is
actually the larval form of the moth Hipopta agavis that lives on the agave plant. Finding one in the plant during
processing indicates an infestation and, correspondingly, a lower quality product.

Types and brands

There is a very distinctive taste difference between the different types of tequila. The most notable being a "bite" that
tequila is famous for. This "bite" is more common with the lower end "gold" tequilas and is mostly due to additives that
are less expensive than 100% agave.

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Mezcal
Is a Mexican distilled spirit made from the agave plant. There are many different
types of agaves, and each produces a slightly different mezcal.

Agave is part of the Agavaceae family, also called maguey. While Tequila is a mezcal
made only from the blue agave plant in the region around Tequila, Jalisco, spirits
labeled "Mezcal" are made from other agave plants and are not part of the Tequila
family.

Mezcal is made from the heart of the agave plant. After the agave matures (6-8
years) it is harvested by jimadores (field workers) and the leaves are chopped off
using a long-handled knife known as a coa or coa de jima, leaving only the large
hearts, or piñas (Spanish for "pineapple"). The piña is cooked and then crushed,
producing a mash.

Baking and mashing

A distillery oven loaded with agave "pineapples", the first step in the production of tequila.

Traditionally, the piñas were baked in palenques: large (8-12 ft diameter) rock-lined conical pits in the ground. The pits
were lined with hot rocks, then agave leaves, petate (palm fiber mats), and earth. The piñas are allowed to cook in the
pit for three to five days. This lets them absorb flavors from the earth and wood smoke.

After the cooking, the piñas are rested for a week, and then placed in a ring of stone or concrete of about 12 ft
diameter, where a large stone wheel attached to a post in the middle is rolled around, crushing the piñas.

Modern makers usually cook the piñas in huge stainless steel ovens and then crush them with mechanical crushers.

Fermentation

The mash is then placed in large, 300-500 gallon wooden vats and 5%–10%
water is added to the mix. The mash (tepache) is covered with petate and is
left to naturally ferment with its own yeasts and microbes for four to thirty days.

To the resulting mash, cane and corn sugars, as well as some chemical
yeasts, may be added. The government requires that only 51% of this mix be
from agave. The resulting mix is then fermented for a couple of days in large
stainless steel vats.

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Distillation and aging

After the fermentation stage is done, the mash is double-distilled. The first distillation yields ordinary low-grade alcohol.
After the first distillation, the fibers are removed from the still and the resulting alcohol from the first distillation added
back into the still. This mixture is distilled once again. Sometimes, water is then added to the mix to reduce the proof
down to 80. At this point the mezcal may be bottled or aged.

Mezcal ages quite rapidly in comparison to other spirits. It is aged in large wooden barrels for between two months to
seven years. During this time the mezcal acquires a golden color, and its flavor is influenced by the wooden barrels.
The longer it is aged, the darker the color and more noticeable the flavor.

Age classifications:

• Añejo – Aged for at least a year, in barrels no larger than 350 litres.
• Reposado (rested) – Aged two months to a year.
• Blanco – White (colorless) tequila, aged less than two months.

The worm

The worm in the mezcal bottle is a marketing gimmick. The worm is actually the caterpillar Hypopta agavis. The
originator of this practice was a man named Jacobo Lozano Páez. In 1940, while tasting prepared agave, he and his
partner found that the worm changed the taste of the agave. (Agave worms are sometimes found in the piña after
harvesting, a sign of badly chosen, infested, agave). The worm soon took on another use as well, as a proof of potency.
If the worm was decayed inside the bottle, it could be assumed the mezcal had been watered down. Brands of mezcal
that contain the worm include 'Oro de Oaxaca', 'Gusano de Oro', 'Gusano Rojo', 'Monte Alban', and 'Dos Gusanos'.

When a worm is included this is known as 'Con Gusano', which means 'with worm'

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Gin
Is a spirit, or strong alcoholic beverage. It is made from the distillation of white grain spirit
and juniper berries, which provide its distinctive flavour. The taste of ordinary gin is very
dry, and as such it is rarely consumed on its own. It should not be confused with sloe gin,
a sweet liqueur traditionally made from sloe berries (blackthorn fruit) infused in gin.

The most common style of gin, typically used for mixed drinks, is "London dry gin", which
refers not to brand, marque, or origin, but to a distillation process.

London dry gin is a high-proof spirit, usually produced in a column still and redistilled after the botanicals are added to
the base spirit. In addition to juniper, it is usually made with a small amount of citrus botanicals like lemon and bitter
orange peel. Other botanicals that may be used include anise, angelica root, orris root, cinnamon, coriander, and
cassia bark.

A well-made gin will be very dry with a smooth texture lacking in harshness. The flavor will be harmonious yet have a
crisp character with a pronounced Juniper flavor.

Gin originated in the Netherlands in the 17th century - its invention is often credited to the physician Franciscus Sylvius.
From there it spread to England after the Glorious Revolution put a Dutchman on the British throne. Dutch gin, known
as jenever, is a distinctly different drink from English-style gin; it is distilled with barley and sometimes aged in wood,
giving it a slight resemblance to whisky. Schiedam, in South Holland, is famous for its jenever. Jenever is produced in a
pot still and is typically lower in alcohol and more strongly flavored than London gin.

Gin became very popular in England after the government allowed unlicensed gin production
and at the same time imposed a heavy duty on all imported spirits. This created a market for
poor-quality grain that was unfit for brewing beer, and thousands of gin-shops sprang up all over
England. By 1740 the production of gin had increased to six times that of beer, and because of
its cheapness it became extremely popular with the poor. Of the 15,000 drinking establishments
in London, over half were gin-shops. Gin in the 18th century was produced in pot stills, and was
somewhat sweeter than the London gin known today.

The column still was invented in 1832, and the "London dry" style was developed later in the 19th century. In tropical
English colonies, gin was used to mask the bitter flavor of quinine, a protection against malaria, which was diluted in
tonic water. This was the origin of today's popular gin and tonic combination, even though quinine is no longer used
against malaria. Many other gin-based mixed drinks were invented, including the martini. Secretly produced "bathtub
gin" was a common drink in the speakeasies of Prohibition-era America due to the relative simplicity of the basic
production methods. It remained popular as the basis of many cocktails after the repeal of Prohibition.

At the present time there are numerous types and manufactures of gin, the most notable of
which are listed below. Tanqueray Ten has received several awards since its 2000 debut,
including double gold medals in 2004 and 2005 at the San Francisco Spirits Competition.
Bombay Sapphire is another premium gin that has won international awards since debuting in
1992. In 2005, the Monde Selection in Brussels awarded South Gin (made by Pacific Dawn
Distillers of New Zealand) the "Grand Gold with Palm Leaves," rating it the best gin in the world.

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