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    Vodka

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    Nathan
    The document provides information on the origins and production methods of various spirits including vodka, gin, whiskey, rum, brandy, cognac, and armagnac. It discusses how vodka originated in Eastern Europe and was popularized globally by Smirnoff, how gin emerged from distilling grain spirits with juniper berries, and the styles and production of whiskey depending on its country of origin like Scotland, Ireland, America and Canada. It also outlines the Caribbean origins of rum from sugarcane, the history of brandy and cognac from grapes, and aging requirements for appellations like VS, VSOP, XO and armagnac.

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    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    Vodka

    Uploaded by

    Nathan
    217 views47 pages
    The document provides information on the origins and production methods of various spirits including vodka, gin, whiskey, rum, brandy, cognac, and armagnac. It discusses how vodka originated in Eastern Europe and was popularized globally by Smirnoff, how gin emerged from distilling grain spirits with juniper berries, and the styles and production of whiskey depending on its country of origin like Scotland, Ireland, America and Canada. It also outlines the Caribbean origins of rum from sugarcane, the history of brandy and cognac from grapes, and aging requirements for appellations like VS, VSOP, XO and armagnac.

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    a powerpoint for liquors

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    The document provides information on the origins and production methods of various spirits including vodka, gin, whiskey, rum, brandy, cognac, and armagnac. It discusses how vodka originated in Eastern Europe and was popularized globally by Smirnoff, how gin emerged from distilling grain spirits with juniper berries, and the styles and production of whiskey depending on its country of origin like Scotland, Ireland, America and Canada. It also outlines the Caribbean origins of rum from sugarcane, the history of brandy and cognac from grapes, and aging requirements for appellations like VS, VSOP, XO and armagnac.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    217 views47 pages

    Vodka

    Uploaded by

    Nathan
    The document provides information on the origins and production methods of various spirits including vodka, gin, whiskey, rum, brandy, cognac, and armagnac. It discusses how vodka originated in Eastern Europe and was popularized globally by Smirnoff, how gin emerged from distilling grain spirits with juniper berries, and the styles and production of whiskey depending on its country of origin like Scotland, Ireland, America and Canada. It also outlines the Caribbean origins of rum from sugarcane, the history of brandy and cognac from grapes, and aging requirements for appellations like VS, VSOP, XO and armagnac.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 47

    VODKA

    ORIGIN

     VODKA IS THE MOST WIDELY CONSUMED SPIRIT IN


    THE WORLD.
     ON GOING DEBATE BETWEEN THE NORTH EASTERN
    EUROPEAN COUNTRIES: SCANDINAVIA, POLAND,
    RUSSIA AND UKRAINE.
     ITALIANS BROUGHT THE ART OF DISTILLATION TO
    THE AREA.
     FIRST USED FOR MEDICINAL PURPOSES.
     VLADIMIR SMIRNOV FLED RUSSIA AFTER THE
    BOLSHEVIK REVOLUTION AND IT STARTED THE
    GLOBAL DOMINATION OF VODKA.
     RE-ESTABLISHED THE FACTORY IN ISTANBUL IN 1920.
     STARTED TO SELL VODKA IN LVIV, UKRAINE UNDER
    THE MODERN FRENCH SPELLING OF THE NAME
    SMIRNOFF.
     ESTABLISHED ANOTHER DISTILLERY IN PARIS IN 1925
     1930 THROUGHOUT MOST OF EUROPE
     RUDOLPH KUNETT PURCHASED THE RIGHTS TO
    PRODUCE SMIRNOFF VODKA IN NORTH AMERICA.
    PRODUCTION

     VODKA IS GENERALLY A CLEAR SPIRIT THAT CAN BE


    PRODUCED FROM ANY PRODUCT THAT CONTAINS
    STARCH OR FERMENTABLE SUGARS.
     TRADITIONALLY VODKA WAS MADE USING
    POTATOES.
     MODERN VODKA ARE MADE MAINLY WITH: GRAIN
    (WHEAT, RYE, BARLEY, CORN OR A COMBINATION
    WHICH IS REFERRED TO AS THE “MASH BILL”.
    DISTILLED KNOWLEDGE ABOUT
    VODKA

     VODKA TRANSLATES TO MEAN ‘LITTLE WATER’ IN


    RUSSIAN.
     CAN BE MADE FROM ANY RAW MATERIAL THAT
    CONTAINS STARCH OR FERMENTABLE SUGARS
     COMMERCIALLY AVAILABLE IN 1944
     WATER PLAYS A VITAL ROLE IN THE PRODUCTION
    GIN
    HISTORY

     BEING DRUNK AND WIDELY EXPORTED DURING THE


    15TH CENTURY
     UNREFINED GRAIN SPIRIT BEING COMBINED WITH
    JUNIPER AND SUGAR TO DISGUISE THE VOLATILE
    IMPURITIES OF EARLY SPIRIT PRODUCTION
     ORIGINALLY CALLED ‘GENEVER’ TAKEN FROM THE
    FRENCH WORD ‘GENIEVRE’ MEANING JUNIPER.
     SHORTENED TO GIN AND REFERRED TO AS
    ‘HOLLAND’S OR DUTCH COURAGE’
     POPULARITY GREW WHEN WILLIAM OF ORANGE
    BECAME KING IN ENGLAND IN 1689 AND DECLARED
    WAR AGAINST THE FRENCH.
     SPAWNED WHAT WAS KNOWN AS GIN CRAZE IN
    1730’S
    PRODUCTION

     GIN IS A CLEAR, UNAGED GRAIN SPIRIT


     GIN IS REDISTILLED WITH BOTANICALS
     CONTAINS HIGH PROPORTION OF JUNIPER AND
    CORIANDER
     OTHER BOTANICALS USED: ALMONDS, ANGELICA,
    ANISEED, CARAWAY, CARDAMOM, CASSIA BARK,
    CINNAMON, CITRUS PEEL, CORIANDER, CUBEB BERRIES,
    FENNEL, GINGER, GRAINS OF PARADISE, JUNIPER,
    LAVENDER, LIQUORICE, NUTMEG AND ORRIS.
    CATEGORIES OF GIN

     LONDON DRY
     PLYMOUTH
     OLD TOM
     GENEVER
     FLAVORED GIN
    WHISKEY/WHISKY
    THE WORD WHISKY COMES FROM THE CELTIC WORD
    MEANING: “WATER OF LIFE”.
    ORIGIN

     GENERALLY ACCEPTED THAT WHISKY EITHER


    ORIGINATED IN IRELAND OR SCOTLAND.
     WHISKY WAS BEING MADE IN IRELAND BY THE 12TH
    CENTURY
    PRODUCTION

     AN AGED, GRAIN SPIRIT.


     STARTS WITH THE HARVESTING OF GRAIN
     SOFTENED WITH THE ADDITION OF MOISTURE
     GRAIN IS THEN ROASTED, COOKED OR BAKED DRY
    AND GROUND INTO A COARSE FLOUR CALLED
    ‘GRIST’.
     WATER AND YEAST IS ADDED = WORT
    STYLES

     HEADINGS:
    MALT
    GRAIN
    BLENDED
    IRISH
    AMERICAN
    CANADIAN
    JAPANESE
     SCOTTISH MALT WHISKY – conform to the standards
    of the Scotch Whisky Order 1990. Two major
    definitions: single and blended. Single means that the
    product is form a single distillery. Blended means that
    the product is composed of whiskies from two or
    more distillery
     SINGLE MALT WHISKY – 100% malted barley whisky
    from one distillery
     SINGLE GRAIN WHISKY – grain whisky from one
    distillery
     VATTED, PURE OR BLENDED MALT WHISKY – 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 – mixture of single malt
    whisky and grain whisky usually from multiple
    distillery.
     Single – whisky from one distillery only
     Malt – only barley must be malted
     Scotch – must be aged in Scotland for a minimum of 3
    years.
    PRODUCTION

    - Grain used in malt whisky must be barley and only barley.


    - Malting
    - Peat Smoking
    - Fermentation (grist, mash-tun, wort) 48-60 hours
    - Distillation (twice distilled, usually pot still)
    - Oak casks (3 years minimum) (sherry and ex-bourbon
    barrels are used)
    - Malt whiskies (8-12 years)
    Irish Whiskey

    PRODUCTION
    - can be made from any grain
    - Not peat smoked
    - Uses a combination of pot and column still
    - Distilled 3 times
    - Aged for 3 years in Ireland
    American Whiskey

    Thomas Jefferson offered early settlers plot of land.


    Reverend Elijah Craig – made first true bourbon.
    Invented the charred oak barrel method of aging
    whiskey.
    Dr. James Crow – father of bourbon who created and
    perfected the sour mash technique
    Production

     Produce similar way to Irish and Scotch


     More corn and rye are used than barley
     Addition of Sour Mash.
    TENNESSEE WHISKEY
    - Filtered through maple charcoal before aging
    CORN WHISKEY
    - 51 % corn and aged in oak barrels
    RYE WHISKEY
    - 51% Rye (aged 2 years)
    - uses new barrels
    Canadian Whiskey & Japanese
    Whiskey

     Introduced to Canada by John Molson in 1799


     Made from cereals produce in canada

     Largest Distillery in the world (SUNTORY) 24 pot stills.


     Developed by Masakata Taketsuru & Shinjiro Torii
     Similar way to Scotch whisky but lighter style
    RUM
    ORIGINS

     IN THE ENGLISH COLONIES RUM WAS CALLED ‘KILL


    DEVIL’ OR ‘RUMBULLION’, WHICH WAS SHORTENED
    OVER THE YEARS TO RUM.
     IT IS NOT CLEAR WHO INVENTED RUM OR WHEN IT
    WAS FIRST DISTILLED.
     FERMENTED DRINKS PRODUCED FROM SUGAR CANE
    JUICE WAS FIRST DISCOVERED IN ANCIENT INDIA OR
    CHINA.
     14TH CENTURY - MARCO POLO WHO WAS OFFERED A
    ‘VERY GOOD WINE OF SUGAR’.
     CHRISTOPHER COLUMBUS FIRST PLANTED SUGAR
    CANE IN THE WEST INDIES ON HIS SECOND VOYAGE
    TO THE AMERICAS IN 1493.
     SUGAR CANE WAS WIDELY PLANTED THROUGHOUT
    THE CARRIBEAN.
     1650’S SUGAR MILL OPERATORS DISCOVERED RUM.
     RUM WAS THEN USED AS CURE-ALL FOR MANY OF
    THE ACHES AND PAINS THAT AFFLICTED THOSE
    LIVING IN THE TROPICS.
     FIRST RUM DISTILLERY WAS SET UP IN 1664 ON
    STATEN ISLAND.
     RUM JOINED GOLD AS AN ACCEPTED CURRENCY IN
    EUROPE FOR A PERIOD OF TIME.
     TO PRODUCE RUM, A LABOUR SOURCE TO WORK THE
    SUGAR PLANTATIONS.
     INFAMOUS ‘SLAVERY TRIANGLE’
    FIRST LEG – SHIPMENT OF MOLASSES TO NEW
    ENGLAND TO MAKE RUM
    SECOND LEG – SHIPMENT OF RUM TO PORTS OF
    AFRICA TO TRADE FOR SLAVES
    FINAL LEG – PASSAGE OF SLAVE SHIPS TO SUGAR
    PLANTATIONS OF THE CARIBBEAN
    AND SOUTH AMERICA
    HISTORY

     AMERICAN REVOLUTION DISRUPT THE


    PRODUCTION.
     RISE OF WHISKEY
     SPANISH ROYAL DEVELOPMENT BOARD OFFERED A
    PRIZE TO ANYONE WHO CAN IMPROVE RUM-
    MAKING PROCESS.
     DON FACUNDO BACARDI MASSO MOVED FROM
    SPAIN TO SANTIAGO DE CUBA IN 1843.
    PRODUCTION

     RUM IS MADE EITHER FROM SUGAR CANE JUICE OR


    MOLASSES.
     FERMENTED FROM 12 HOURS – 12 DAYS.
     CAN BE FERMENTED WITHOUT ADDING ANY WATER.
     MATURES THREE TIMES FASTER DUE TO CLIMATE
    AND TEMPERATURE.
    RUM STYLES

     WHITE (BLANCO, LIGHT, SILVER)


     GOLD (ORO) – SLIGHTLY SWEETER RUM. ADDITION
    OF CARAMEL AND/OR WOOD AGEING.
     AGED (AÑEJO/RHUM VIEUX)
     SINGLE BARREL
     OVERPROOF
     DARK (NAVY OR BLACK)
    CACHAÇA
     PRONOUNCED KA-SHA-SA
     RUM-LIKE SPIRIT PRODUCED IN BRAZIL
     MADE FROM SUGAR CANE ALSO KNOWN AS RUM
    AGRICOLE, CAHINHA, MEANING LITTLE WATER, AND
    AGUARDENTE DE CANA.
     TWO TYPE:
     ARTISINAL – SMALL INDEPENDENT PRODUCERS USES
    POT DISTILLATION
     INDUSTRIAL – LARGE DISTILLERIES USED
    CONTINUOUS.
     AGED FOR A MIN. OF 1 YEAR
     USES DIFFERENT TYPES OF NATIVE AND EXOTIC
    WOOD FOR ITS CASKS:
     CHESTNUT
     BALSAM
     BRAZIL WOOD
     CHERRY
     UMBURUNA
     OAK
    CACHAÇA TYPES

     PURA (CRYSTAL) – UNAGED


     VELHO – AGED A MIN. OF 1 YEAR

     PIRASSUNUNGA 51 CACHACA IS THE LARGEST


    PRODUCER
     GERMANY AND PARAGUAY LARGEST CONSUMER.
    BRANDY
    FRUIT DISTILLATE
     MUST CONTAIN A MINIMUM OF TWO DIFFERENT
    EAU DE VIE
     IT TAKES AROUND 10 LITERS OF WINE TO PRODUCE 1
    LITER OF EAU DE VIE
    COGNAC TERMS
     VS – VERY SPECIAL/3 STARS: BUDGET COGNAC, THE
    YOUNGEST EAU DE VIE IN THE BLEND, MUST BE AT
    LEAST 2 YEARS OLD
     VSOP – VERY SPECIAL OLD PALE/RESERVE: MUST BE
    AGED A MINIMUM OF 4 YEARS
     XO – EXTRA OLD OR HOR D’ÂGE: MUST BE AGED FOR
    6 YEARS, 10 TO 20 YEARS
     FINE GRANDE CHAMPAGNE: MUST BE MADE FROM
    100% GRANDE CHAMPAGNE GRAPE
     FINE CHAMPAGNE – MUST BE MADE FORM A
    MINIMUM OF 50% GRANDE CHAMPAGNE GRAPE.
    COGNAC BRANDS

     VS – HOUSE OR POURING BRAND


     VSOP – PREMIUM POURING
     XO – PREMIUM EXPENSIVE BRANDS
    ARMAGNAC

     OLDEST FRENCH GRAPE BRANDY


     COMES FROM THE REGION OF GASCONY IN SOUTH
    WEST FRANCE
     USES HYBRID OF FOLLE BLANCE AND NOAH GRAPE
     AGED IN BLACK OAK
     DISTILLED ONCE
     RELEASED IN VINTAGES
    ARMAGNAC TERMS

     ARMAGNAC – 2-6 YEARS OLD


     VIEIL ARMAGNAC – OVER 6 YEARS OLD
     MILLESIMES – OVER 10 YEARS OLD

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