Aperitifs

Aperitifs: Derived from the Latin word

aperitivus meaning open out
Definition: Aperitifs are aromatized low
alcoholic drinks consumed before meal for the
purpose of stimulating the appetite. May also be
defined as fortified wines that have been infused
or macerated with herbs, roots or flower
Country of origin: Turin - Italy, Marseilles -
France, Switzerland and Germany
They are Divided into three groups:
Vermouths, Bitters and Anis-seed
Classic
Aperitifs

Vermouths - Wine + Herbs 16-18o GL

Examples: Martini Red or White
Cinzano Red or White

Bitters - Wine + Roots 17- 45o GL

Examples: Campari Bitters
Fernet Branca, Angostura

Ani seeds - Wine + Aniseed 45-50o GL

Examples: Pernod
Liqueurs
Definition: Are spirits or Fine Alcohol which have been sweetened and flavoured
with Herbs, Fruits, Plants or Flowers
Country of Origin: Originated from France and now the production is World
wide
Can be put into 4 categories -
§Herb Liqueurs - are flavoured with herbs
§Citrus Liqueurs - are flavoured with peels of citrus citrus fruits like lemon
or orange.
§Fruit Liqueurs - are flavoured with almost any kind of fruit other than
citrus ones
§Beans and Kernel Liqueurs - are made from cocoa beans, vanilla beans,
nuts and fruit kernel
Production Methods
1. Heat or infusion method - ingredient immersed in Spirit for 1-2 days to
extract flavouring elements, the mixture then transferred to pot still and heated
to boiling point. All flavours ,oil and aroma are extracted from the ingredients.
2. Cold or maceration method - the spirit is usually Brandy at about normal
drinking strength which is much weaker than the spirits used in the heat
method. The fruits are crushed and put in oak casks with appropriate amount of
brandy. These casks are kept at a room temperature for months or years.
Ingredients stirred from time to time. Colouring matter is extracted from fruits
naturally and finally is the filtration.

Liqueurs
Name Country Flavour
Benedictine France Herbs
1st Group Chartreuse France Aromatic Herbs
o Grand Marnier France Orange
Alcohol 35 - 45 GL Cointreau France Orange

Drambuie UK Honey
2nd Group Tia Maria Jamaica Coffee
o
Alcohol 25 - 35 GL Kenya Gold Kenya Coffee

3rd Group Creme de Menthe France Aromatic Herbs (Mi

o
Alcohol 20 - 30 GL Creme de Cassis Holland Blackcurrant
Spirits
Spirits can be distilled Spirits
from anything which
can be induced to Whisky/Whiskey
ferment; anything Vodkas
containing sugar which Brandy/Cognac
can be turned into Gin
alcohol Rum
Others
Whiskeys
Origins of Whiskey - John Cashman of Cooley Distillery, one of Ireland's most famous and well-loved whiskey
makers, explains the history of 'whiskey' and 'whisky'.
The origins of the art of distilling potable spirits are somewhat obscure, and thought to date back to ancient China. The
potency of distilled spirits caused them to be known as the "Water of Life". This is the meaning of the Scandinavian
"Aquavit", the French "Eau de Vie", the German "Lebens wasser" and the Spanish "aguardiente". The Gaelic word for
"Water of life" is "uisge baugh" (pronounced "ish'ka'ba'ha"). "Uisge" soon changed to "Usky" until it finally became
known as "Whisky" after several generations. Irish whiskey is always spelt with an e. Much to the chagrin of the Scots, it
is likely that the first whisky was distilled not in Scotland but in Ireland. This potable spirit dates back to the 12th
century to the Irish monks in monasteries throughout Ireland. There they obtained whiskey by distilling malted barley
and other cereals, which had been fermented with yeast.
Definition: It is a product of distilled cereals ( Barley, Wheat, Maize and Rye).
Whiskey/Whisky Categories
1. Irish whiskey is carefully distilled, and produces a clean, refined spirit that matures in the casks into a smooth
whiskey. The Irish Whiskey Act of 1980 states that: The spirits have to be distilled in the Republic of Ireland or in
Northern Ireland and that the spirits have been matured in wooden casks in a warehouse in the Republic of Ireland or
Northern Ireland for a period of no less than 3 years.
2. Scotch Whisky: The principle types of whiskey / whisky are also characteristic of the particular geographical
regions of the world. For example the Scotch Whisky Order (1990) and the Scotch Whisky Act (1988) define Scotch
whisky. They state that Scotch whisky must be produced at a distillery in Scotland. The word "Scotch" in this definition is
of geographical and not generic significance.
3. Bourbon Whiskey: As people emigrated from Ireland and Scotland to the US and Canada they brought with them
their distilling skills which were adapted according to the environment and raw materials available to them. These
immigrants produced the rye whiskey that became the first "American" whiskey in 1733 (spelt with an e just like Irish
whiskey). Bourbon is made from American corn and was originally produced in Bourbon County, Kentucky. Only
Bourbon whiskey regulations require that it be matured in a new charred, white oak barrel.
4. Canadian whisky (spelt without an e) is a blend of whiskies most commonly made in column stills from wheat,
corn, barley and rye (either singly or combined), and must be aged for a minimum of three years in new wood, bourbon,
sherry and brandy barrels.

Whisky

Irish whiskey
E.g John Jameson
Canadian whisky
Canadian Club, Seagram’s V.O

Bourbon Whiskey
Four Roses, Jack Daniels
Scotch Whisky
Vat 69, Ballantine, Teachers, Dewars, John Walker, J&B Rare,
Famouse Grouse, Dimple Haig, Glefiddich, Chivas Regal