2. Definition
“ A spirit is a potable alcoholic beverage obtained from
the distillation of an alcohol containing liquid. A sprit is a
distillate of fermented liquor. The most common base
ingredients of potable sprits are fruits, cereals, molasses
and vegetables ”
3. Spirit Distillation
Distillation
The process of separation is called distillation
Types of Distillation
1. Pot Still Distillation
2. Patent Still / Coffey Still / Continuous still Distillation
Examples
Whisky, Rum, Brandy, Vodka, Gin, Tequila etc.
5. Definition
“ Whisky is a sprit made from the distillation of
fermented mash of grain usually barley with wheat or
maize or a mixture of the two, matured in wood”
6. Introduction
The word whisky comes from Celtic comes from Celtic uisgebaugh
or uisgebeatha which means water of life. The English found Celtic
word too difficult and too long and anglicized it to whisky.
The big breakthrough came in 1831 with the invention of the Patent
Still, which revolutionized the whisky industry; previously only
barley-based, highly flavored pot still products were available. Now
much lighter and more delicate flavored whiskies could be made
from other grains such as maize, milled oats and rye using the new
still. The Scots saw the possibility of blending the products of the
Pot Still and Patent Still.
7. Scotch Whisky
The success and renown of Scotch whisky is based on five factor:
The shape of the pot still, which retains maximum flavor and aroma
in the spirit.
The qualities of the soft spring water, which must be of
unquestionable purity, yet contain the essential minerals so necessary
to the character of the whisky.
The quality of the malt, which uses peat to impart the traditional
reek or smoky flavor.
The attention to detail as the whisky matures in casks.
The art of the blender.
8. Scotch Whisky
Four regions of Scotland produce
whisky
1. The highlands
2. The lowlands
3. Campbell town
4. Islay
Scotland produces two very different styles
of Whisky:
Malt Whisky:
The star product, this may be sold as it is
or used for blending. (Pot Still)
Grain Whisky:
Used, almost always, to e blended with the
malt product. (Patent Still)
9. Malt Whisky
Cleaning Malting Drying or Kilning
Mashing Fermentation Distillation
Maturation Blending
and Milling
Maltings Barley Storage
Malt Kiln
Mash House
Mash Tuns Still House Ware House
10. Types of Malt
WhiskySingle cask malt:
This is an exceptionally high quality whisky
put to mature in a particular cask for a
number of years. It is usually sold in
commemorative bottles to mark a special
occasion or event.
Single malt:
Sometimes known as straight malt, this is
the unblended product of one single
distillery. Single malts are savored both as
sundowners, aperitifs and after dinner with
cigar.
Vatted malt:
A marriage of single malts from different
distilleries.
11. GrainWhisky
The cereals used to make grain whisky are maize, wheat,
millet, some barley plus a little malted barley.
Maize is usually the main ingredient and when ground it is cooked
under steam pressure in a converter to burst the starch cells
and make it amenable for fermentation later. The maize is mixed with
hot water and a little green malt. Wort is extracted, yeast is added and
after fermentation ‘low wines’ result, which have slightly lower
alcohol strength than the wash used in the pot still product. The
patent or Coffey still is used to make grain whisk. Grain
whisky ideally suited for blending.
13. Gin
Gin
French Word Genievre
From Holland
Definition:
Gin is a rectified spirit made from fermented grain,(malted barley, maize
or rye). With flavorings like juniper berries, coriander, angelica root,
orrisroot, cassia bark, cardamom, calamus root, fennel, almonds,
cinnamon and caraway seeds etc
14. Gin
Holland / Dutch Gin
Full flavoured
Full bodied
Ingredients:
Equal quantities of Barley malt, Rye and Corn
Distillation:
Pot Still – twice
Styles of Dutch Gin
Oude (old) – Made from Malted Barley
Jonge (Young) – Made from Grain
15. Gin
Dry Gin
Dry and Color less
Ingredients:
75% corn, 15% Barley malt, 10% other grain
Distillation:
Patent Still
Examples
London Gin
Booth’s Gin,
Plymouth,
Old Tom, Sloe Gin etc.
17. Vodka
Vodka
Voda in Russian word meaning water
From Poland
Definition:
Vodka is a neutral spirit, color less and flavor less, distilled from any
material like grain, rye, corn, wheat or potatoes at or above 190 proof
reduced to not more than 110 and not less than 80 proof.
18. Vodka
Color less and Flavour less
Ingredients:
Rye, corn, grain, and wheat
Distillation:
Pot / Patent Still
Requires very less ageing
20. Rum
Rum
It is a product of Sugar Cane
From West Indies
Definition:
Rum is a spirit made by distilling fermented sugarcane product usually
molasses.
21. Rum
Processing
Harvesting of Sugar Cane
Extraction of Juice
Boiling of Cane Juice
Separation of Molasses and Sugar Crystals
Addition of Water and ‘Dunder’
Fermentation
Distillation
Maturation and Blending
22. Rum
Varieties of Rum
1. Light Bodied Rum
This refers to dry rums (not very sweet) made in
Spanish speaking countries like Puerto Rico, Virgin Islands,
Haiti, Santo Domingo, Mexico, and Venezuela etc.
2. Full Bodied Rum
Dark Rums pungent come from English speaking
countries like Jamaica, Trinidad, Barbados, Demerra,
Martinique, and New England etc.
