Academy of Spirits and Fine Service Manual

Southern Wine & Spirits of Minnesota

Table of Contents Prologue – The Team Advantage – Academy of Spirits & Fine Service Course Descriptions

Introduction – United States Bartenders’ Guild

Who We Are and What We Do – Responsible Service & Enjoyment of Alcohol – Minnesota Liquor Control Commission – History & Production of Alcohol – The Art of Tasting

Vodka & Gin Scotch Whisky North American Whiskey Rum Tequila Brandy & Cognac Aperitifs & Cordials Wine Beer Mixology – The Basics of Mixology – Tools of the Trade – Mixing Instructions Made Easy

Appendix – Attributions – Bibliography / Education Department – Drink Terminology – Glossary – Measurement & Conversions

Academy of spirits & fine service

Academy of spirits & fine service COURSE DESCRIPTION This program is designed for Beverage Managers, Bartenders and Restaurant personnel who want to upgrade their knowledge and skills in bar operations.

Objectives ❍ ❍ ❍ ❍

Provide working product knowledge on all types of alcoholic beverages in the United States and throughout the world.

~Jeff Rogers, Mixologist

Impart essential skills to prepare, mix and serve different types of beverages. Allow participants to discover “Prohibition Era Classic Cocktails” and create new trendy cocktails while focusing on the use of simple garnishes that enhance the esthetics of the drink. Create awareness of the use and abuse of alcoholic beverages.

Technical Product Knowledge History of each cocktail, cocktails & food pairing, classic/trendy cocktails, and hands-on mixology training will be part of each session.

Program Structure This is a 12-week program conducted once a week for a three-hour session.

Day and Time Mondays 12:00 PM – 3:00 PM

Location Create Caterers 1121 Jackson Street NE, Studio #145 Minneapolis, MN 55413

Program Outline Upon successful completion of this course, the participant will be able to: Outline the history and origins of alcoholic beverages. Explain the production of each individual product and its own regulatory laws. Interpret the label of the product. Learn the sensory evaluation and the tasting techniques.

Demonstrate the proper serving techniques for alcoholic beverages. Outline the history of cocktails and their influence on the American culture. Know the basics of cocktail mixology, essential rules and tools to create a perfect cocktail according to I.B.A. standard. Learn the basics of how to match various cocktails with food. In a culinary world where different cultures blend harmoniously together, we lay foundations of how to serve fine spirits and mixed drinks as companions throughout the meal for the joy of the palate and the senses!

Please Note: Participants must be at least 21 years old.

Program Outline Founder: Francesco Lafranconi, SWS Nevada Trainers: ❍ Jeff Rogers, Mixologist SWS MN ❍ Southern Wine & Spirits Instructors - Sommelier and Luxury Spirit Specialists/Industry Experts.

Brand Ambassadors, Master Distillers and Master Blenders from the Beverage Industry will also be involved in some specific seminars.

Text Provided: Manual, Handouts, and product information sheets. Certification: Certificates will be given to participants who meet the following requirements: ❍ Achieve a minimum of 75% attendance (100% attendance is highly recommended). ❍ A minimum grade of 75% in all written and practical examinations. Program Fee: There is a $200 fee for the Academy. United States Bartenders’ Guild: Joining the U.S.B.G. requires an annual membership fee. The USBG is a non-profit, bartender’s association and is not affiliated with ASFS. www.usbg.org Inquiries: Please contact Jeff Rogers 701 Industrial Blvd NE, Ste B Minneapolis, MN 55413 Phone: 612.623.1564 Email: [email protected]

SYLLABUS Fall 2013 Session 1

•Introduction to Southern Wine & Spirits Wholesale Company. Panoramic view of the Beverage Industry and aims of the course. •History of alcoholic beverages and principals of distillation from the past. •The Art of Sensible Drinking/Serving. •Manufacturing process of alcoholic beverages. •History of International Bartenders Association (IBA) and United States Bartenders’ Guild (USBG.)

Session 2

•How to Bluff Your Way through Wine (Fundamentals of Wine Knowledge).

Session 3 •Scotch Whiskey: Single Malt, Grain, Blended & Vatted •Irish Whiskey

Session 4 •Calvados •Cognac •Armagnac •Spanish Brandy •American Brandy •Grappa •Acquavite d'una •Marc

Session 5 •Rum

Session 6 •Tequila •Mezcal •MID-TERM ASSESSMENT

Syllabus and Dates

Session 7 •North American Whiskey: Bourbon, Blended, Tennessee, Canadian & Rye Session 8

Session 8 •Aperitifs •Vermouth •Pastis & Absinthe •Bitters •Liqueurs

Session 9 •Vodka •Gin & Jenever

Session 10 •Beer

Session 11 •Basics of Mixology •Bartender's Image & Professional etiquette •Glassware & Bartender's tools

Session 12 ** FINAL WRITTEN TEST

** Graduation Ceremony To Be Announced If you are unable to attend a class at any time, please contact Jeff Rogers 612.623.1564 to obtain literature for that class or to re-schedule a test. Please note class topics are subject to change.

United States Bartenders’ Guild Who We Are & What We Do MISSION STATEMENT The United States Bartenders’ Guild is a brotherhood of beverage service professionals dedicated to the continued refinement of our craft. Such refinement is achieved through advanced product education; interactive seminar participation; original, hand-crafted cocktail competition; and aggressive involvement with other professionals in the beverage industry throughout Las Vegas, the United States and the world. It is our intention, desire and main focus to become the most skilled, knowledgeable and professional bartenders in the industry. Above all, the United States Bartenders’ Guild supports and promotes well-informed, responsible consumption of alcohol beverages. The United States Bartenders’ Guild is the Official Representative of the International Bartenders’ Association in the United States.

In 1948 a small group of Southern California Bartenders who were “overseas” members of United Kingdom Bartender’s Guild of London, founded a California branch of that organization in the Los Angeles area. These men, experts in their field, were associated with the finest restaurants and hotels in the State. An over the years, their organization, devoted to professional, fraternal and social activities, grew in size and stature. For 13 years, functioning as a branch of the U.K.B.G. they undertook a full range of activities including conducting annual Cocktail Competitions with the winners being awarded the right, all expenses paid, to compete in the International Cocktail Competition in Europe. By September, 1961, the California Group had grown sufficiently in size to form an independent organization and that year the I.B.A. granted character to the California Bartenders’ Guild as a full affiliate, and the exclusive representation of the I.B.A. in the United States. In 1967, competing against champions of 20 nations of the world, the California Bartenders’ Guild won the “World Championship” title.

Over the years, more and more of the highly qualified and professional bartenders recognized the importance of the work of the C.B.G. – not only in enhancing the prestige and status of the professional bartender, but also encouraging creativity through annual competitions, developing improved customer relations, and undertaking important and valuable public relations activities on behalf of the entire alcoholic beverages industry. The mounting numbers of inquiries from highly skilled bartenders throughout the nation had pointed out the need for a truly nationwide organization. To answer that need, in 1971, the United States Bartenders’ Guild was officially chartered and incorporated as a non-profit corporation – assuming the exclusive charter, from the I.B.A. As that organization’s sole U.S.A. affiliate. In 1973, the U.S.B.G. had reached the ultimate peak since its inception as it hosted the International Cocktail Competition in Los Angeles.

26 foreign countries from all over the world competed at the affair and to this day, it is acclaimed as the most successful event in the history of the I.B.A. The United States Bartenders’ Guild is not a labor union – it remains aloof from all labor / management disputes – but is rather a fraternal organization for professional bartenders. It is to enhance the image of the bartender to the public and to support the wine and spirits industry and related trades. U.S.B.G. member’s sole purpose is to help improve customer-bartender relations, increase the prestige and status of practicing bartenders, and perform valuable public relations for the entire alcoholic beverage industry. The U.S.B.G. enjoys a warm relationship with all facets of the liquor industries, Many representatives of which are Associate Members of the U.S.B.G. and serve as U.S.B.G. Advisors. Bartenders who measure up to U.S.B.G. high standards join an organization that promotes a feeling of comradeship and even of family among its members. Chapter members from a network of colleagues who lend each other moral support, share their creative expertise, meet socially in their red blazers, crests and U.S.B.G. ties, and offer informal professional assistance. Of course, most individuals are taken in as members by their proficiency as bartenders and their imagination in the art of

mixology. All members of each Chapter then shake off at the National Championship which forms a team that will represent the U.S. at the World Cocktail Competition, held every year in a designated country of the world. A handsome cash prize, trophies and all expenses paid are awarded to the winners. The Cocktail Competition is the high point of the U.S.B.G. calendar but members participate in many other events during the year. There is the National U.S.B.G. Congress Meeting with all Chapters in attendance. The U.S.B.G. is currently pursuing a strong leadership role within the International Bartenders Association and has aligned its goals toward that end. Foremost among these goals is the establishment of U.S.B.G. Chapters in other American regions. The U.S.B.G. also has many At-Large-Members throughout the nation. These members, although their state does not have a Chapter, still enjoy all the privileges of the members who have Chapters and we are urging all professional bartenders to join an organization who is committed to enhance the prestige of our profession which it so rightly deserves.

United States Bartenders’ Guild INTRODUCTION TO USBG PULSE As a new or renewing USBG Member, you will have access to our new social networking website www.USBGPulse.com. Your profile has been uploaded. This is the future of the USBG and a place where you can:

Network with other USBG Members



View Educational Information and Videos



Read and Respond to Blogs



View the Events Calendar for your Chapter or National Events



Get Inspiration



Earn Incentive Points for USBG Rewards



Or Just Have Fun!!

Here is what members are sayin about the new site... “I have been navigating the site and I am absolutely floored it is spectacular! Amazing work!” Dale DeGroff, New York, USBG Lifetime Member “Great job by all involved! The new site is wonderful! The possibilities are endless... Thank you!” Michael Lester, USBG Rhode Island Vice President “Nice, exactly what I think everyone has been wanting!” Jair Bustillos, Las Vegas So…what are you waiting for…start Today!!!

How Do I Join the USBG?

Go to www.usbg.org



Click Join the USBG and follow the links through the Membership Process.



You will receive a confirmation shortly after confirming receipt of your membership and your profile will be opened on both USBG. org and USBGPulse.

United States Bartenders’ Guild Here’s a Sneak Peak of USBG PULSE… See you on the site!

Responsible Service & Enjoyment of Alcohol According to the U.S. Department of Health and Human Services (HHS), two-thirds of adult Americans consume beverage alcohol – wine, beer and distilled spirits. According to the HHS “Dietary Guidelines for Americans 2013” drinking alcohol in moderation can be an enjoyable lifestyle and diet choice.

The lowest all-cause mortality occurs at an intake of 1 to 2 drinks per day. The lowest coronary heart disease also occurs at an intake of 1 to 2 drinks per day.”

However, morbidity and mortality are highest among those drinking large amounts of alcohol. To encourage the positive aspects of drinking and eliminate the negative factors, remember the following points:

There's alcohol; then there’s alcohol. Beverage alcohol is ethyl alcohol (also known as ethanol.) Ethyl alcohol is produced by the distillation of fruits and grains. Methyl alcohol (methanol) is a highly poisonous liquid, used as a solvent and antifreeze. Methyl alcohol is sometimes called "wood alcohol" because it is commonly produced by the industrial dry distillation of wood.

A drink may be called a “pick-me-up,” but alcohol is a depressant. Negative effects include dizziness, slurred speech impaired judgment and depression. Alcohol may also be termed a relaxant, with positive effects including increased sleep, moderated appetite and relaxed blood vessels leading to more effective blood flow.



Alcohol's influence is affected by each individual's characteristics including gender, body weight, alcohol tolerance, mood, environment and the amount of food consumed.



Responsible Service

Alcohol is metabolized at the rate of 1 drink per hour in adult males; 1 drink per 2 hours in women. (Women’s bodies contain 40% less alcohol dehydrogenase, an enzyme that plays an important role in metabolizing alcohol.)



In a man of average build, the blood-alcohol concentration (BAC) of 1 drink is about 2 parts per 10,000 (0.02% of the bloodstream.) In a smaller person, the BAC of 1 drink will be higher. Concentration as low as 0.05% BAC impairs judgment and can be grounds for a Driving Under the Influence of Alcohol (DUI) citation. The illegal BAC limit in Illinois is .08% for drivers 21 and older.



Eating before, during and after alcohol consumption slows intoxication. Foods high in milk fat, meat fat and oil slow alcohol absorption into the bloodstream. Foods light in fat and oil have little to no effect.

The key factor in healthy alcohol consumption is moderation, defined by the HHS as: *2 drinks per day per adult male

*1 drink per day per adult female

A drink is defined as: *5 fluid ounces of table wine *12 fluid ounces of standard beer *1.5 fluid ounces of 80 proof spirit Of course, drinking never mixes with driving or operating heavy machinery. In addition, women who are (or expect that they may be) pregnant should consult their physician before consuming alcohol. Southern Wine & Spirits is committed to responsible and healthful alcohol consumption. During our ASFS class, consumption and/or “nosing” of spirits is not required. Spit cups are provided and we encourage their use. Finally, if for any reason, a participant is unable to drive, transportation will be provided by Southern Wine & Spirits.

Minnesota Liquor Control Commission “Training Servers to Serve Responsibility” Beverage Alcohol Sellers and Servers Education and Training (SERVE SAFE) Program Course Directory

Minnesota State Laws Com m unities directly benefitwhen underage drinking is prevented orcited.Diligentenforcem entresults in fewertraffic crashes,fatalities,serious injuries,hom icides,suicides,assaults,rapes,and othercrim inal activity thatrequires enforcem entand em ergency m edicalresponse.

M .S.169A.33 (NotA Drop) Itis illegalfora person underage 21:To operate a m otorvehicle while consum ing alcoholic beverages or the physicalcondition ofhaving ingested an alcoholic beverage.Ifa person’s alcohol-concentration levelis 0.08 orm ore,regularDW Ilaws apply instead ofthe underage consum ption while driving offense. M .S.340A.415 A com m ercialservercan be fined up to $2,000 and/orlicense suspension orrevocation,forselling ordistributing alcoholic beverages to a person under the age of21. M .S.340A.503 Subd.1 Itis illegal:Fora liquorestablishm entto perm itany person underthe age of21 years to drink alcoholic beverages on the licensed prem ises. M .S.340A.503 Subd.2 Itis illegalfora person:To sell,barter,furnish or give alcoholic beverages to a person underthe age of21.To persuade to purchase orobtain any alcoholic beverage,orto lend orknowingly allow the use of a person’s driver’s license,perm it,M innesota Identification card orany otherform ofidentification for a person underthe age of21.Itis illegalforany person underthe age of21:To purchase orattem pt to purchase any alcoholic beverage. M .S.340A.503 Subd.3 Itis illegalfora person underthe age of21: To possess any alcoholic beverage with the intent to consum e it.Forpossession in the household of the person’s parentorguardian,an exception applies. Possession ata place otherthan the household of the parentorguardian creates the presum ption of intention to consum e.

M .S.340A.503 Subd.4 Itis illegalfora person underthe age of21:To enter a liquorestablishm entforthe sale ofalcoholic beverages orforthe purpose ofpurchasing orhaving served ordelivered any alcoholic beverage. M .S.340A.503 Subd.5 Itis illegalfora person underthe age of21:To claim to be 21 years ofage orolderforthe purposes of purchasing alcoholic beverages. M .S.340A.507 Subd.4 Itis illegal:Fora m anufacturer,wholesaleror retailerofalcoholic beverages to conduct,sponsor orcontribute financially to activities thatare held on college cam puses orotherpost-secondary institutions oflearning,thatinvolve the consum ption orsale of alcoholic beverages. M .S.340A.513,Subd.2 Off-sale retailers m ustaffix an identification labelor tag to each beerkeg thatis forsale.The retailerwill record the purchaser’s ID inform ation,date and tim e ofpurchase,keg ID num berand purchaser’s signature. The record willbe keptfor90 days. M .S.340A.702 Itis illegal:Fora licensed retailerto provide alcoholto a m inor.Ifthe m inorsuffers greatbodily harm ordeath as a resultofintoxication,the providercan be charged with a gross m isdem eanor. M .S.340A.801 Itprovides forcom m on law tort:Againstany person 21 years old orolderwho knowingly provides or furnishes alcoholic beverages to a person underthe age of21 years. M .S.340A.90 (CivilLiability,Cause ofAction) A statutory cause ofaction has been created:Forany person injured by an intoxicated person underage 21, giving the injured party the rightofcivilthird-party liability action fordam ages,excluding hom eowners’ insurance coverage.

This inform ation is only a guide and should notbe considered legaladvice.

1) 8000 - 6000 BC: Eurasia The wild Eurasian grapevine is cultivated in Transcaucasia (modern Turkey & Iran.)

CANADA

NORTH

3) 100: Mexico Aztecs discover fermented agave juice, the origin of Tequila.

4

2

12

10

RUSSIAN FEDERATION

5

CHINA

NEW ZEALAND

AUSTRALIA

8) 1540: Russia Czar Ivan the Terrible establishes first government Vodka monopoly

5) 800: Iran 7) 1493: Caribbean Ocean Arab alchemists develop the alembic still Christopher Columbus transplants sugar-cane from the Canary Island throughout the East Indies to West Indies

6

1

6) 1400: Eastern Europe Distilling introduced to Eastern Europe.

EUROPE

SOUTH AFRICA

AFRICA

8

5 9

4) 400’s: Ireland Irish monks return from European pilgrimage with distiller’s art. (Produced and bottled by St. Patrick?)

AMERICA 11 13 10 14

2) 2000 BC: Scotland Picts brew barley malt into heather- scented ale, the ancestor of whisky.

3 7

15

BRAZIL

SOUTH AMERICA

CHILE ARGENTINA

12) 1842: Czechoslovakia Pilsener Urquell introduces the bottom- fermenting techniques of modern beer.

14) 1933: USA Smirnoff Vodka introduced to US by Heublein Co. Smirnoff White Whisky – No taste. No smell.



9) 1580: Holland 11) 1794: USA 15) 1950's: Mexico & Caribbean 13) 1919 - 1933: USA British troops taste Dutch Courage, General Washington calls out Air-conditioning encourages tourism Prohibition adds new words to a juniper-flavored spirit the Dutch to steamy climates. Rum & Tequila General “Lighthorse” Harry Lee and American vocabulary: bathtub gin, drink before battle." sales benefit. 12,000 troops against tax-resisting bootleg, hijack, mobster, rum-runner, whisky farmers. speakeasy 10) 1780's: USA Rivals Evan Williams (1783) and Reverend Elijah Craig (1789) claim first Bourbon production.



History & Production of Alcohol Some sort of alcoholic beverage has been produced and consumed by every human civilization, very early on in its history. Archeologists report evidence of winemaking tools dating to 7000 B.C. in Transcaucasia (modern Iran and Turkey), and straws for sipping beer in ancient Egypt, circa 3000 B.C. Some historians even suggest that our ancestors exchanged their hunting and gathering ways for a settled agrarian culture – and civilization as we know it – to insure a steady supply of fermentable crops.

Fermentation is a natural process in which yeast converts sugar into alcohol and other by-products. Yeast thrives in the air. Fruits, especially grapes, were the sugar-source in warmer climates. The fermented juice of fruits is “wine.” In cold climates, ancient people learned to soak grain and bread in water, converting starch to fermentable sugar: the fermented liquid drawn off grain is “beer.” Each culture relied on ingredients at hand or ones that could be easily cultivated: Agave: Aztecs discovered this central American plant and its naturally-fermenting juice, the basis of the modern Tequila industry. Grape: With adaptability and the highest sugar content of all fruits, wine grapes have grown and have been cultivated throughout the ancient and modern world. (Other fruits, such as apples, require added sugar to ferment.) Grain: Grain’s starch must be transformed into fermentable sugar by enzymes, a process called “saccharification.” Prominent grains in alcohol production include: barley, corn, oats, rice, rye and wheat. Honey: This base ingredient was harder to gather than grapes or grain, but “mead,” fermented honey and water, may pre-date wine and beer. Potato: Spanish explorers carried the potato from South America to Europe in the 1500’s. Today it is a staple food throughout the world. Sugarcane: Originating in New Guinea, sugarcane spread throughout Asia and northward. Christopher Columbus transplanted sugarcane from the Spanish Canary Islands to the East Indies, for the basis of the modern rum industry. Sugar Beet: In 1590, a French botanist extracted sugar syrup from this root vegetable, which now supplies 40% of the world’s sugar.

History & Production of Alcohol

Wine and beer’s popularity wasn’t based on their relaxing and mind-altering qualities alone. Medicinal herbs were steeped in wine for healing elixirs, the origins of modern vermouth and liqueurs. Trading beer was a profitable alternative to trading grain crops, which were hard to store and transport. Even more valuable and potent were “ardent” or distilled spirits.

Distillation is the separating of alcohol from other liquids. It appeared as early as 800 B.C., with the Chinese trapping the steam of boiling rice beer. The basic principle of distillation is:

Alcohol vaporizes (becomes gas) at 173-degrees Fahrenheit.



Water vaporizes at 212-degrees Fahrenheit.

When alcohol is heated above 173-degrees, but below 212-degrees, alcohol vapors separate from the original liquid. If these vapors are trapped and recondensed, the liquid is more-or-less pure alcohol. In the 10th century, the alembic still was devised by an Arab alchemist, in his quest to transform elements: metal into gold; liquid into gas into liquid; death into life. Early distilled spirits were called “aqua vitae” (water of life).

The alembic evolved into the modern pot still. The pot still consists of a copper (or stainless)container, with a broad bottom and long, tapered neck. This “swan’s neck” is connected to a spiral of copper tubing, called a “condenser.”

Pot Still

Image Courtesy of Plymouth Heritage

History & Production of Alcohol

The pot is filled with fermented material and heated. The alcoholic vapors rise into the swan’s neck and condenser, where they cool and revert to liquid state. The condensed liquid contains ethyl alcohol and other substances called “congeners,” including:

fusel oils: higher-boiling alcohols, such as propyl and butyl

acids: including tartaric, lactic and others esters: volatile substances that produce aroma aldehydes: which provide distinctive flavors Pot stills are “inefficient,” creating spirits 60 - 72% alcohol by volume (abv), with ample congeners providing flavor and aroma. In the 1600’s, distillation was first used commercially, as Dutch traders saved shipping costs by distilling wine to reduce volume; they called their “burned” wine “brandewijn,” the origin of brandy. In the early 1800’s, Aeneas Coffey patented a still to provide continuous distillation through a series of columns, called

The Patent, Coffey, Continuous or Column still Efficient distillation to 95% alcohol by volume (abv) removes almost all congeners, and along with them, flavor and aroma. A 95% abv spirit is called “neutral spirit” or “cologne spirit.” The unique Carter Head Still is used by Bombay Sapphire. Neutral grain spirits are double-distilled, and then during their final distillation the rising vapors pass through a copper still basket holding the gin’s 10 botanicals and aromatics.

Carter Head Still Image Courtesy of Bacardi USA

History & Production of Alcohol

While the unique character of each spirit depends on specific production techniques, the basic steps of distillation are: Milling, crushing and/ or pressing – to make sugar available for fermentation. Mashing – softens starch cells. Malting – converts the non-fermentable starch in barley into fermentable sugar.

fun FACT Barley malt contains sufficient enzymes to convert the starch of other grains approximately ten times its own weight.*

Fermentation – begins when yeast is added to the liquid. During fermentation, yeast converts sugar into alcohol, carbon dioxide and other by-products, especially heat. Distillation – separates alcohol from water, using heat. The spirit’s character can be adjusted with rectification such as redistilling neutral spirits or reduction of alcoholic strength with water.

Early wine, beer and spirits-makers practiced other techniques to produce potable and appealing beverages: Alcohol Content: Primitive producers burned a mix of gunpowder and alcohol to “prove” alcohol content. Today in the U.S. “proof ” is equal to 50% alcohol by volume (abv.) Fining & Filtering: Ancient filters included animal bladders, and dried blood powder. Today egg whites, various clays, synthesized membranes and refrigeration stabilize products. Flavoring: Herbs and spices used in the ancient world to cover off-flavors also gave alcohol medicinal properties. Blending: A wine or spirits producer may blend 40 or more products of various growing regions, vintages or barrels to achieve specific characteristics. Maturation: Ancient Romans employed animal bladders and amphoae to mature wine. Julius Caesar brought the wooden barrel back from Gaul in 50 B.C. Maturation in wood has several effects:

extraction of color, aromas and flavor from wood degradation or hydrolysis



oxidation, stimulating chemical reactions that alter congeners and form new ones



evaporation of alcohol, decreasing liquid volume and altering alcoholic strength

fun FACT The liquid lost to evaporation, called the “angel’s share,” can amount to more than 3% of the original volume.

History & Production of Alcohol

Packaging: The glass bottle and cork stopper were introduced in the 1600’s A.D. The screwcap is a new trend in packaging. Law: Alcohol has been regulated since King Hammurabi’s Code in 1770 B.C. In the modern world age-old traditions have been codified into law, such as France’s Appellation d’Origine Controlee and America’s Prohibition and the Tax and Trade Bureau (TTB.)

fun FACT So convinced that alcohol was the root of evil, some towns sold their jails on the eve of Prohibition.

Throughout this Manual, the specifics of each product are illustrated with:

TTB Code of Regulations



Raw Material

Manufacture History

Regions & Styles



Top Brands

Cocktails

Basic definitions, maps, labels, etc.

Additionally, we provide information on mixology, drink terminology, and source material for further learning. Throughout Southern Wine & Spirits’ Academy, we hope to work with our trade partners, to reach consumers with increased understanding and appreciation of Spirits and Fine Service.

The Art of Tasting “Enjoyment allied to knowledge and understanding is what appreciation means.” — Phillip Hills (Appreciating Whisky)

When tasting an alcoholic beverage, take note of: Brand

Proof

Taste

Distillery

Appearance

❍After Taste

Age/ Vintage

Smell

❍Personal Comments

Certain conditions will maximize your tasting ability: The most effective glass is small and stemmed, with a rounded “belly” and narrow “chimney” through which smells will be funneled, similar to the Spanish sherry copita. The tasting area should be well lit and free of other smells. To remove extraneous flavors from your palate, take a few drops of spirit into the mouth, hold for a second, then swallow or spit. Spirit aromas only develop properly at “room” temperature. Lower temperatures tone down intensity while higher temperatures promote alcoholic fumes. Positive tasting mood.

A systematic approach allows the taster to focus on various aspects of the spirit: COLOR & APPEARANCE Pour about 1 ½ ounces of spirit in glass. Tilt the glass over a white surface. The intensity of color in a brown spirit will tell you something about where and how long the spirit has matured (i.e., in new or used bourbon or sherry casks.) Swirl the glass to check the "tears". Also called "legs", these rivulets of liquid coating the glass give information about alcoholic strength and texture.

History & Production of Alcohol

SMELL

Smell is our most subtle sense. The olfactory system includes several hundreds of receptors linked to the brain by tens of millions nerve fibers. No scientific instrument can surpass its abilities. Nose the spirit without the addition of water first. The first sniff is the most important, especially because alcohol will soon anaesthetize the nose. Aromas are perceived two ways: directly through the nose

by retro-olfaction (when aromas pass through the mouth to reach the nose.)

When the spirit is poured, aromas quickly fill the glass in layers according to density and specific gravity:

The lightest aromas, reminiscent of flowers and fruits, are esters. Esters rise right up to the rim of the glass.



Heavier aromas - vegetal, earthy, grainy, minerally - can be detected next. The heaviest aromas of wood and alcohol will be perceived last.

Make note of:

aromas (the smell of raw materials)



bouquet (the smell of technique, such as distillation)



intensity of aromas & bouquet TASTE

TASTE

Taste buds and their corresponding flavors are located in 4 areas of the mouth.



Sweetness on the tip of the tongue.



Sourness on the sides.



Saltiness of the front sides.



Bitterness and astringency on the back of the tongue. Note: there are no flavor receptors in the throat!

To taste, take a generous sip, hold for moment, spit or swallow slowly. Make note of:

flavors



mouth feel (texture)

balance style

AFTER TASTE Notice the flavors lingering on the palate after swallowing or spitting. Make note of:

length of after taste

appeal

character (elegant, simple . . .)



Are there echoes of raw materials or technique?

VOdka “Vodka” is a neutral spirit so distilled, or so treated after distillation with charcoal or other materials, as to be without distinctive character, aroma, taste or color.

“A medium Vodka dry Martini – with a slice of lemon peel.” Shaken and not stirred.”



— Ian Flemming (1908 – 1964, British author, creator of James Bond)

Manufacture RAW MATERIAL Potatoes, grains and traditionally, the most plentiful and least expensive material available. Primary ingredients:

Corn yields neutral flavors.



Rye yields robust flavors.



Wheat provides clean, yeasty flavors.

Molasses is used for mass-produced vodka.

Materials may be blended, but finer vodkas rely on one ingredient only for distinctive character.

MASHING A cooking process to soften starch cells and facilitate “saccharification,” the conversion of a complex carbohydrate, (such as starch,) into fermentable sugars, (such as glucose or maltose,) by use of enzymes or acids.

FERMENTATION A natural process in which yeast “eats” sugar, producing alcohol, carbon dioxide & other by-products, especially heat.

Vodka DISTILLATION & RECTIFICATION First distillation to 75° - 85° proof. Re-distillation in a continuous still to approximately 192° proof. In general, higher proof means fewer congeners, purer flavors and higher cost. Filtration though vegetable charcoal, quartz sand, limestone, marble or other material. Other techniques, such as adjusting with glycerin or sugar allowed. Diluted with water.

FLAVORING Once used to mask faulty production, flavoring developed into a unique signature of the distiller's craft. Today, flavored vodka dominates the market. Traditional styles include:

Kubanskaya Infusion of dried lemon and orange peels.

Limonnaya Lemon-flavored.

Okhotnichya An unusual style, called “Hunter’s” vodka, flavored with ginger, cloves, other herbs and spices, blended with sugar and wine.

Pertsovka Flavored with black peppercorns and/or red chili peppers.

Starka “Old” vodka, infused with dried fruit, fortified wine and other material, possibly aged up to ten years in oak casks, previously used to mature fine wine.

Zubrovka Flavored with the aromatic “bison grass,” found only in eastern Poland.

Vodka

History The word “vodka” originated in “woda” (Polish) or “voda” (Russian), both meaning “water” and implying “water of life”, a grain-based distillate originally used for gunpowder and medicinal purposes. Both countries claim the invention of vodka before the potstill was introduced into Eastern Europe in the 1400's. Early vodka was crude, low in alcohol and high in impurities, but by 1540, vodka had become such a popular beverage that the Russian Czar Ivan the Terrible established a government monopoly. Soon, every aristocratic estate featured its own illegal still and recipes including honey, mint, acorn and horseradish to mask rough flavors. In 1546, Polish King Jan Olbracht granted each adult the right to distill and sell vodka, but soon restricted the right to Polish aristocracy exclusively. In 1780, a chemist at one of the Czar’s own distilleries invented the use of charcoal filtration to purify vodka. Meanwhile in Sweden, home-distilling had become an accepted part of society. By 1830, Sweden boasted more than 175,000 registered stills. By the 19th century, vodka production was technologically advanced and standardized to include triple-distillation.

Regions Poland Primarily from rye and potatoes, sometimes pot-stilled. Produced so as to retain congeners and bold, slightly sweet flavors and viscous texture.

Russia Characterized with the presence of fusel oils and resulting viscous texture and slight palate burn. Finer brands use rye and wheat.

Scandinavia Based on winter wheat for low content of congeners; neutral nose, light and crisp on the palate.

North America Various grains and molasses distilled and rectified for neutral smell and taste.

Other The Caribbean, Australia, Japan

TOP BRANDS VODKa ABSOLUT (Sweden; Pernod Ricard, Usa)

“Born of high quality standards, every drop of ABSOLUT VODKA is made soley at One Source – our own distilleries in Ahus, Sweden. ABSOLUT uses the finest raw ingredients, including our own well water and specially harvested Winter Wheat. Its clarity and smoothness comes from Continuous Distillation, a proprietary process that distills the vodka hundreds of times.”

ULTIMAT(The Patrón Spirits Company)

“Unlike any other ultra-premium vodka, Ultimat is a carefully crafted balance of three ingredients — wheat for smoothness, rye for complexity, and potato for richness. Ultimat is produced in Poland, long considered the birthplace of vodka. Each bottle is a meticulously designed elegant cobalt blue crystal decanter. To sip Ultimat is to find balance. Literally and figuratively.

AMERICAN HARVEST (Sidney Frank Importing Company, Inc., )

“Like America itself, American Harvest was built on a promise. From field to bottle, a promise to create the finest quality product, without compromise to the environment or our nation’s natural resources. American Harvest is proudly handcrafted in small batches from organic American wheat, certified organic ingredients and water from deep beneath the Snake River Plain, yielding a distinctly smooth and silky spirit with a crisp, clean taste.”

Vodka

PINNACLE (France, Jim Beam Brands)

“Pinnacle is the ideal French vodka – clean, smooth and extremely mixable. Made with a traditional and ancestral recipe, Pinnacle is produced with modern equipment in the Distillerie de la Tour, ensuring the highest quality. Handcrafted in small batches and quadruple distilled with the spring water from the northern region of France.”

PEARL (Luxco) “Behind the incredibly smooth taste of Pearl Vodka is a dedication to craftsmanship and superior ingredients unequaled by any other spirit. Made from hand-selected soft winter wheat and crystal clean Canadian Rocky Mountain water, Pearl Vodka is expertly crafted in micro-batches, distilled five-times and filtered six times to ensure the ultimate in smoothness and taste. Pearl Vodka is a multi award-winning vodka available and has been a consistently growing brand for years.”

CHOPIN(Chopin Vodka, Inc.) Chopin is one of only a few vodka producers to distill its own spirits; most vodka is acquired from a trading market - with no information regarding its heritage and ingredients - and subsequently bottled. This is not the case with Chopin Vodka. There are no secrets and no additives in the production of Chopin Vodka. Each bottle contains only three ingredients – the highest-quality, naturally grown potato, rye or wheat, yeast and purified artesian well water. Moreover, the process by which Chopin Vodka crafts its vodkas is 100% sustainable; discarded potato mash is returned to the fields as fertilizer.

Vodka

RUSSIAN STANDARD (Russian Standard company) This outspoken original has set the benchmark for authentic premium Russian vodka—unmatched heritage honed for today’s connoisseur. Recognized in its homeland as a benchmark for excellence, Russian Standard Original owes its name and quality to Dmitri Mendeleev’s classic formula, commissioned by Tsar Alexander III for optimum balance and purity.

BURNETTS VODKA (Heaven Hill Distilleries, Inc)

This outspoken original has set the benchmark for authentic premium Russian vodka—unmatched heritage honed for today’s connoisseur. Recognized in its homeland as a benchmark for excellence, Russian Standard Original owes its name and quality to Dmitri Mendeleev’s classic formula, commissioned by Tsar Alexander III for optimum balance and purity.

Vodka Cocktails ary M y d o o l B Circa 1921. Pete Petiot invented this drink at Harry's New York Bar, in Paris - a favorite watering hole of Americans escaping Prohibition, such as Jack Dempsey, Glenn Ford, George Gershwin, Ernest Hemingway, Gene Kelly, Sinclair Lewis, Ramon Novarro, and Knute Rockne.

le u M w o c s Mo

Circa 1946. Jack Morgan, owner of the Cock n' Bull restaurant in Los Angeles invented this libation. The Moscow Mule was the first cocktail to be mass-marketed – using a brand new invention, the Polaroid camera.

tan

Cosmopoli

Circa 1956? There is a lot of folklore surrounding the Cosmopolitan. One fact for sure: from 1956 through 1970, Ocean Spray promoted cocktails with their juices. A featured cocktail was “The Harpoon” made with 1 oz vodka, 1 oz cranberry juice, and a squeeze of a fresh lime. Add triple sec and you have a Cosmopolitan!

Toasts

1 ¼ oz Vodka 4 oz Tomato Juice 4 dashes Worcestershire Sauce 2 dashes Tabasco Sauce APinch of Coarse Ground Pepper Juice of a Lemon Wedge Build in a tall glass. Garnish with a lemon wedge.

1 ¼ oz Vodka ½ of a Lime Pressed Ginger Beer Build in a copper mug. Garnish with a lime wedge.

1 ½ oz Citrus Vodka ¾ oz Triple Sec ½ oz Cranberry Juice ½ of a Lime Pressed Shake and strain into a cocktail glass. Garnish with a lemon spiral.

Na zdrowie

Do dna

(nah-ZDRO-vee-ah, Polish) = Cheers!

(do-DNAH, Polish) = “To the bottom!” or Bottom’s up!

GIN “Gin” is a product obtained by original distillation from mash, or by redistillation of distilled spirits, or by mixing neutral spirits. It shall derive its main characteristic flavor from juniper berries and be bottled at not less than 80° proof. Of all the gin joints in all the towns in all the world, she walks into mine. "Casablanca" — Humphrey Bogart (American movie actor, 1899 - 1957)

Manufacture

RAW MATERIAL



Grains, (barley, wheat, corn, rye,) or molasses spirit



Juniper berries and other botanicals

MASHING FERMENTATION DISTILLATION & RECTIFICATION First distillation in efficient column stills, for neutral spirit (high-proof, light-bodied spirit with minimal congeners.)



Diluted with purified water to specific strength.



Second distillation in pot still.



Vapors pass through a “gin head” containing flavoring agents, or



Botanicals distilled together with spirits.



Condensed new gin piped to “spirit safe” to be checked by distiller.



Feints separated, recycled and redistilled.



Adjusted with mineral-free water to required legal minimum. or Cold Compounded Base spirit mixed with juniper and other botanicals. MATURATION See Netherlands Kornwijn, American Golden Gin.

Gin

History In 1550, Dr. Franciscus de la Boe of Holland concocted a cure for stomach complaints using easy-to-make grain alcohol infused with a natural diuretic, genever - the Dutch word for juniper berries. In the late 1500’s, when England came to Holland’s defense in the Dutch War of Independence, British soldiers acquired a taste for “Dutch Courage” - a ration of genever given to Dutch troops on the battlefield. Once introduced into Britain, gin distillation was promoted in order to reduce trade with France and Spain. It is estimated that by 1720, ¼ of London households were producing gin, of dubious to dangerous quality. As alcoholism became rampant, the government instituted the Gin Act of 1739, requiring licenses to distill. During 6 years of the Gin Act, only 2 distillers took out licenses, yet production rose by almost 50%, to roughly the equivalent of 14 gallons per each adult male. The Gin Act was replaced with policies promoting standards of distillation. At the same time, trade with the "West Indies" increased the popularity of rum. Gin became the drink of the lowest economic classes. Gin had a resurgence in the 1800’s, with a new, dry style now termed “London Dry,” whether produced in London or not. The Gin and Tonic encouraged British troops stationed in tropical colonies to take their daily ration of quinine and ward off malaria; sloe gin (flavored with sloe berries) was a fashionable ladies' tipple in the drawing room or aboard luxury liners sailing for America. In the 1920's, “bath-tub gin” became Prohibition America’s drink. The popularity of cocktails can be attributed to the trend of adding mixers to mellow these harsh gins. The Repeal of 1933 ended production of illegal gin,

Gin Row, London, 1700’s Image Courtesy of Plymouth Heritage

Genteel Society, 1800’s

Image Courtesy of Plymouth Heritage

Gin

Regions / Styles NETHERLANDS, BELGIUM Hollands Gin

(also called Dutch Gin, Geneva, Genever, Jenever...) is made from grain mash, distilled in a pot still to low proof, then re-distilled with juniper berries, to 70° proof. Full-bodied, with pronounced malty aroma and flavor.

Oude

The “old” style is amber-hued from addition of caramel color.



Jonge “Young” Genever is triple-distilled and reduced to a minimum of 70° proof. Kornwijn Barley malt wine, aged in oak casks 1 to 3 years.

ENGLAND Dry Gin (Also called London Dry Gin) is made from 75% corn, 15% barley malt; 10% other grains. Initial distillation in a column still to neutral spirit; reduced by water to 120° proof; re-distilled in pot still with flavoring agents, including juniper berries and other botanicals to 150° to 170° proof. Only the “heart” is used, which is reduced to 80° to 97° proof. Flavors more pronounced than American gins, due to lower proof.

Plymouth Gin 100% wheat grain, less juniper flavoring, more rounded in flavor.

Old Tom Gin Sweetened with sugar syrup, sometimes flavored with orange flower water.

Plymouth, England

Image Courtesy of Plymouth Heritage

Gin AMERICAN GIN The finest base is grain, but sugarcane or sugar beet may also be used. Most American gin is produced in the same manner as English gin; others are compounded. Golden Gin is a barrel-aged style.

BOTANICALS Almond Bitter almonds from Spain impart a spicy edge.

Angelica Root Subtle dryness; musky, sweet, woody flavor.

Cassia Bark Similar to its cousin, cinnamon.

Grains of Paradise Peppery aroma with hints of lavender.

Juniper Berries Bittersweet flavor, aromas of camphor, pine and menthol.

Lemon From lemon skins with crisp citrus flavor.

Licorice Fresh, light flavor Coriander Mellow aroma of lemon, sage and ginger; peppery flavor.

Cubeb Berries Peppery aroma, flavors of lemon and pine.

Orris Root The root of the Iris flower; earthy, rooty aroma with violet and tea-like flavor

TOP BRANDS Gin BEEFEATER (Great Britain, Pernod Ricard Usa) Founded in 1820, named in honor of Tower of London Guards, who were well-fed with beef to maintain their strength. Produced from wheat and barley; flavored with juniper berries, coriander seeds, orange and lemon peels, angelica root and seeds and other botanicals; steeped for 24 hours.

BEEFEATER 24 (Great Britain, Pernod Ricard Usa)

For 24 hours the gin’s exotic botanicals, which include rare A Sencha tea and aromatic Chinese Green tea, are gently steeped together. The flavor-enriched spirit is then slowly distilled in traditional pot stills, to create a gin that is subtle, scented and sensuosuly smooth.

PLYMOUTH (England, Pernod Ricard, Usa) “Copper pot distilled from grain spirit, with 7 botanicals – especially sweeter ‘root botanicals’ like orris and angelica. Bottled at 82.4° proof. ‘Navy Strength’ bottled at 114° proof.”

Edinburgh(Spencerfield Spirit Company)

Gin is currently enjoying something of a renaissance, thanks to the exquisite tastes and styles of new wave brands like Hendrick’s, Martin Miller’s and London No. 1. And Edinburgh Gin is no exception to this stylish, much loved and fast-growing category. Produced in small batches, and packed full of the finest junipers, Edinburgh Gin delivers superior distilling expertise, with a refreshingly Scottish twist.

Aviation American Gin (Portland OR, House SpiritsDistillery)

Our Declaration of Independence: Aviation belongs to an entirely new category of dry gins. These gins embody a shift away from the usual overabundance of juniper toward a more forward balance of botanicals. Aviation explores the rich, floral and savory notes of lavender, cardamom, and sarsaparilla to capture the lushness, spice, creativity, and freshness of the Pacific Northwest. In this way, we offer the American palate its first real taste of American gin.

FARMER’S BOTANICAL GIN (Chatham Imports Inc.)

Farmer’s Botanical Small Batch Organic Gin is produced with a proprietary selection of the finest botanicals including Juniper, Elderflower, Lemon Grass, Coriander, Angelica Root, and others. This small batch organic gin is 93.4 proof, handcrafted for ultimate smoothness and has a remarkably balanced flavor perfect for cocktails. Farmer’s Gin is made by the producers of Crop Harvest Earth, The Cleanest Vodka.

Gin Cocktails Tom Collins Circa 1850. Created in the Planter’s Hotel in St. Louis, Missouri.

1 ½ oz gin ¾ oz lemon juice 1 oz simple syrup club soda Shake ingredients except club soda. Strain into an ice-filled Collins glass.Garnish with an orange slice and cherry.

ini t r a cM i s s a l C

3 oz Gin Splash of Dry Vermouth Season ice with dry vermouth.

Circa 1874? There are many myths surrounding the Martini. One fact that is for sure, a classic Martini consists of only gin and dry vermouth!

Dump excess. Shake, and strain into a chilled cocktail glass. Garnish with 2 Spanish olives or a lemon spiral.

2 oz Gin 1 oz Lemon Juice 1 teaspoon of Simple Syrup Champagne

French 75 Circa 1914. The French 75 was named after the French 75 mm gun used by Captain Harry S. Truman and the troops in World War I.

Toasts:

Shake all ingredients but the Champagn Pour into a tall glass. Fill with Champagne. Stir gently, garnish with a lemon spiral and cherry.

I like to have a martini, Two at the very most. After three I’m under the table, After four I’m under my host. — Dorothy Parker

(American Journalist, 1893 - 1967)

NorTH AMERICAN WHISKeY “Whisk(e)y” is an alcoholic distillate from a fermented mash of grain, produced at less than 190° proof, stored in oak containers (except that corn whisky need not be so stored) and bottled at not less than 80° proof and also include mixtures of such distillates for which nospecific standards of identity are prescribed “My Daddy, he made whiskey. My Grandaddy did too. We ain’t paid no whiskey tax since 1792.” — Copper Kettle (American folksong)

Manufacture RAW MATERIAL

Grains include wheat, rye, corn.



Water.



Wood for filtration and maturation.

MASHING Grains enter mash tun at different intervals and temperatures, depending on hardness of husk. Enzymes in barley malt convert grains’ starch to fermentable sugar.

FERMENTATION Selected strains of yeast introduced to the mash turn, fermented mash into “wort” or “distiller’s beer.” Fermentation lasts 2 to 4 days, depending on method and desired flavors. Residue from previous fermentation may be introduced, in the amount of at least ¼ of the fermenting mash, for “sour mash,” the same basic concept as sourdough bread.

NA whiskey DISTILLATION/ RECTIFICATION Distiller's beer enters continuous still. Vapors cooled and reconverted to liquid, called “low wines,” 110° to 120° proof. Low wines further refined in a "doubler still" are called "high wines" or “white dog,” below 160° proof. Undistilled residue of distiller's beer drained from still, called “stillage” or “spent grains.”

MATURATION White dog enters oak barrels.

Barrels charred to 4 levels of intensity.



Caramelized wood sugars flavor and color white dog.



Carbon in the char softens fusel oils.

Barrels stored on racks for airflow. Barrels may be rotated throughout warehouse for consistent temperature. A portion of the new whiskey evaporates, decreasing volume. Lost liquid called “angel’s share.” – Depending on humidity of warehouse, whiskey loses alcoholic strength.

FILTRATION Selected barrels blended and lowered below 30 degrees F. for “chill filtration.” Whiskey may be filtered through activated charcoal.

BOTTLING Whiskey reduced with pure water to desired strength.

NA whiskey

History whiskeys were born of rugged immigrant character, the struggle for freedom and amber waves of grain. In the 1700’s, Protestant Scots from Scotland and Northern Ireland immigrated to the U.S. to escape persecution from the Church of England. These “Scotch-Irish” settled in Pennsylvania, Maryland and western Virginia to farm corn, barley and rye. Distant markets and bad roads encouraged the farmers to turn their perishable grain into a more stable and popular product – whiskey. In 1794, the young Federal government turned to these “whiskey farmers” for much needed cash, in the form of excise taxes. When the farmers resisted, President George Washington called General “Lighthorse” Harry Lee and 15,000 militiamen to put down the Whiskey Rebellion. To avoid further troubles, Washington gave incentives for those who would move to Kentucky (at that time part of Virginia). The Governor of Virginia, Thomas Jefferson, offered 60 acres of land in Kentucky to each pioneer who would build a permanent structure and raise “native corn”. No family could eat 60 acres of corn and soon, the hills and hollows of the Appalachia sheltered stills, operating by the light of moonshine. Bourbon County - named in honor of the Bourbon kings of France who had aided the American Revolution – became the production center. Bourbon whiskey became known for exceptional smoothness – some say the result of Scottish thrift in transporting the whiskey to market in old, charred barrels. By the 1840’s, Bourbon had become a style, not limited any county or state. Today, Bourbon is produced in Indiana and Kentucky, although the only legal location requirement is within the U.S. Regions / Styles

NA whiskey

Regions / Styles Blended American Whiskey

At least 20% straight whiskey with grain neutral spirits.

Bottled in Bond Straight whiskey Distilled out at 160° proof Aged at least 4 years Bottled at 100° proof

The US Congressional Bottled in Bond Act of 1897 Spirit remains in a government warehouse until sale. Production supervised daily by the US Treasury Department. Bottles were authenticated with strip stamps.

The 1980 All-In-Bond System Spirits remains in custody of producer. No daily government inspection. Production documented. No strips stamps.

Coded “Bootleg” Order, Prohibition Era Image Courtesy of Canadian Club

NA whiskey Bourbon Whiskey

Mash bill at least 51% corn.



Produced in the U.S.



Rye Whiskey

Mash bill at least 51% rye.



Distilled at less than 160° proof.

Kentucky spring water, purified by limestone, free of iron and other minerals.



Aged at least 2 years in new



Aged in brand new charred oak barrels



charred barrels.



If less than 4 years old, age must be displayed on label.



Straight Whiskey

(Including Bourbon, Tennessee, Corn and Straight Rye Whiskies)

Canadian Whisky

Mash bill various grains (primarily corn and wheat, with barley, rye,) none more than 50%.



Aged primarily in used oak barrels, at least 3 years.



Angel's share may be made up with new whiskey.

Corn Whiskey

Mash bill at least 80% corn.



If aged, aged at not more than 125° proof in new or used barrels.



Bottled at less than 160° proof.

Light Whiskey

Distilled between 160° and 190° proof.



Aged at more than 125° proof.



Aged in used charred barrels.



Mash bill of at least 51%, 1 grain.



Distilled at less than 160° proof; barreled at less than 125° proof.



Aged in new, charred oak barrels at least 2 years.



Bottled no lower than 80° proof.



No additives (other than water) allowed.

Tennessee Whiskey

Produced in Tennessee



Similar production as Bourbon.



Distilled at less than 160° proof.



Filtered through sugar maple charcoal.



Aged in new charred barrels, at least 2 years.

TOp BRands NOrth American Whiskey

EVAN WILLIAMS (USA, Heaven Hill Distilleries, Inc) A Kentucky Straight Bourbon Whiskey, aged 7 years. “Single Barrel” is vintage-dated. Also made in both sour and sweet mash. 86° proof.

ELIJAH CRAIG (USA, Heaven Hill Distilleries, Inc)

A Kentucky Straight “Small Batch” Bourbon Whiskey; aged 12 years. 94° proof. “Single Barrel” is aged 18 years.

JIM BEAM (USA, Jim Beam Brands Co) A Kentucky Straight Bourbon Whiskey, sour mash; aged at least 8 years. 86° proof.

NA whiskey

MARKER’S MARK (USA, Jim Beam Brands Co)

Just over 50 years ago, Kentucky distiller Bill Samuels, Sr., founder of Maker's Mark, set out to make a better tastin bourbon whisky. What he discovered was that if you used winter wheat in the mash instead of the traditional distiller's rye, your bourbon whisky was smoother and less bitter...and that's made all the difference.

REBEL YELL (Rebel Yell Distillery, Louisville, KY )

Strong and humbling, Rebel Yell Kentucky Straight Bourbon Whiskey has a truly unforgettable taste. As one of the few wheated bourbons on the market today, Rebel Yell is made using only the choicest ingredients, pure limestone-filtered water and new charred white oak barrels for aging.

RIDGEMOUNT RESERVE (Barton 1972 Distillery, Bardstown, KY)

1792 Ridgemont Reserve is handcrafted from the finest corn, rye and malted barley. Our unique mash bill contains more rye than most, resulting in full-bodied, complex taste that’s not too sweet. Each barrel of 1792 ages no less than 8 years. Once barrels reach their peak of maturity they are removed from Warehouse Z. Serve it neat, with a splash of water, or in traditional mixed drinks that allow bourbon character to shine through.

BOURBON COCKTAILS Manhattan Circa 1870. The Manhattan was first served at New York's Manhattan Club, during a banquetgiven by Lady Jenny Churchill for Samuel Tilden, prosecutor of the Tweed Ring, the most notorious example of municipal corruption in America's history.

Ward Eight

Circa 1898. According to William Grimes, author of Straight Up or On the Rocks, the Ward Eight was created at the Locke-Ober Café in Boston, to celebrate a local politician's victory. Interestingly, the election was not due to be held until the day after the celebration.

ocktail C y b r e D n Brow

Circa 1930. This cocktail was created at the Vendome Club to honor its Hollywood neighbor, the famed Brown Derby restaurant. The restaurant is gone, and its hat-shaped building has been demolished, but the Brown Derby Cocktail lives on!

Toasts:

2 oz Bourbon 1 oz Sweet Vermouth 2 dashes Angostura Bitters Stir all ingredients in mixing glass with ice. Strain into a chilled cocktail glass. Garnish with a cherry.

2 oz Bourbon 2 tablespoons of Fresh Orange Juice 2 tablespoons of Fresh Lemon Juice 1 teaspoon Grenadine Shake ingredients. Strain into a chilled cocktail glass.

2 oz Bourbon 1 oz Fresh Grapefruit Juice ½ oz Honey Syrup Shake ingredients. Strain into a chilled cocktail glass.

“I’m a Christian, but that doesn’t mean I’m a long-faced square. I like a little bourbon.” — Lillian Gordy Carter

(1920, Mother of President Jimmy Carter)

SCOTCH WHISKEY “Scotch Whisky” is whisky which is a distinctive product of Scotland, manufactured in Scotland in compliance with the laws of the United Kingdom regulating the manufacture of Scotch whisky for consumption in the United Kingdom: Provided, That if such product is a mixture of whiskies, such mixture is “blended Scotch whisky” (Scotch whisky-a blend).

“Always carry a large flagon of whisky in case of snakebite and furthermore always carry a small snake.” — W.C. Fields (1880-1946)



Manufacture – Malt Whisky RAW MATERIAL

Primarily barley



Water

MALTING & MASHING

Barley sieved to remove inferior grain.



Best grain placed in tanks (“steeps”) and soaked in water until germination (“green malt”).



Green malt kilned over peat fire.



Kilned malt screened and ground.



Ground malt transferred to “mash tun” to soak.



Liquid (“wort”) drawn off to fermenting vats.

FERMENTATION

Fermented wort called “wash” or “beer.”

SCOTCH WHISKEY DISTILLATION/ RECTIFICATION Wash transferred to pot still (“wash still”.) First distillate, low proof called “low wines.” Low wines re-distilled.

First part of distillation (“foreshots” or “heads”) re-used with next distillation.



Final part of distillation (“feints” or “tails”) re-used with next distillation.



“Middle cut” (“heart”) distilled off at 140° - 142° proof.

BOTTLING Malt whisky produced at 1 distillery may be labeled “Single Malt Scotch Whisky.” – Age statements refer to youngest spirit in mix. Malt whisky produced from more than 1 distillery may be labeled “Vatted Malt Scotch Whisky.” May be “chill filtered.” May be bottled by independent merchant. Bottled at minimum of 80° proof.

Other Scotch Whisky Scotch Grain Whisky Primarily unmalted wheat or corn with small amount of barley. No peat drying. Continuous still. Distilled out over 180° proof. Reduced with water to 124° proof at barreling. Bottled at minimum of 80° proof.

Blended Scotch Whisky A blend of malt and grain whiskies Whiskies blended after at least 3 years age. Standard blend: 20 - 50% malt whisky. May be exported in bulk, bottled at destination.

SCOTCH WHISKEY

History Written documents trace Scotch whiskey making to 1614, but its origins stretch back to pre-history and the heather-flavored ales brewed by indigenous tribes as early as 2,000 B.C. It is generally believed that Christian monks, escaping Europe’s Dark Ages, carried the alembic still from Moorish Spain to Ireland, then – in the 9th century A.D. – to Scotland. Irish whiskey and Scotch whisky then follow the same path: popular appeal followed by government control and taxation; illegal production spreading through every manor house and country cottage; technology to standardize and sanitize the barley-based “water of life.” In the 19th century, however, a fork in the path dramatically changed the histories of Irish and Scotch whiskies. In the 1830’s, the Coffey still was introduced to Scotland. Patented by Irishman Aeneas Coffey, this multiple-column still could operate continuously, yielding efficient and economic - if bland - spirit, especially when unmalted grain was substituted for barley malt. Blending the new grain whisky with traditional Scotch produced a drink with just enough character for mass appeal. This appeal paid off later in the century when the phylloxera blight ravaged European vineyards, cutting off supplies off Cognac and Port. Thirsty England turned to the blended Scotch brands - brands that dominate the market to this day. America, too, turned to blended Scotch after the Repeal of Prohibition (if not before.) Today there are more than 2,500 Scotch whisky brands sold to more than 200 countries worldwide. INFLUENCE ON STYLE Water Water used in Scotch production is influenced by the natural environment it flows through on its way to the distiller.

Peat imparts grassy, herbal qualities.



Heather adds floral, honey qualities.



Minerals in soil contribute flavors and texture (firm, crisp, soft. . .)

Soil & Peat Temperature - During maturation, oak casks expand and contract with temperature change, affecting contact with spirit. Air Humidity Saltiness of sea air

SCOTCH WHISKEY

Regions / Styles THE HIGHLANDS

Large region; aromatic, medium-bodied with flavors ranging from smoky and salty to fruity and sweet; requires less aging. (Sub-regions: Northern, Western,

Eastern, Central Highlands).

SPEYSIDE ISLE OF SKYE

Within the Highlands, but more similar to Islay whisky.

The world’s greatest whisky region gains its pedigree from mountain waters flowing through the River Spey and surrounding peat, to impart firm, peaty flavors

THE LOWLANDS

A gentle introduction to single malt with light peat and malty sweetness.

ISLAY

Scotland’s most heavily-peated whiskies, with a heightened “seaweedy” tang.

CAMPBELTOWN

Whiskies with a sea-mist and salty quality, from a region, unfortunately in current decline.

TOP BRANDS BLENDED THE GLENLIVET (Pernod Ricard USA) A perfectly rich balance of sweetness, floral fragrance and fruitiness that The Glenlivet develops through more than 12 years of patient ageing in oak casks.

CHIVAS (Speyside, Pernod Ricard USA) 12 Year. 18 Year, a blend of 40 Scotch whiskies. “Royal Salute” aged 21 years

BALLANTINES (Pernod Ricard USA) Ballantine’s Finest is a complex, refined & elegant blended Scotch whisky. It is regarded as the taste to satisfy a modern style. The blend’s light gold colour and unmistakable taste come from a complex mix of carefully selected malt and grain whiskies — all aged for many a year in high quality casks.

SCOTCH WHISKEY

ABERLOUR (Pernod Ricard USA)

Aberlour (pronounced ‘Abba-LOW-errr’) sits at the base of the rugged mountain range, Ben Rinnes. Nestled in the village of the same name, the distillery was founded by Peter Weir and James Gordon in 1826, though Peter was to pull out a year later. The village lies on the Lour Burn, which converges with the River Spey just 270 metres from the distillery. The 6th century Celtic saint St Drostan, baptised local chiefs in the distillery’s water source.

PIGS NOSE (Frederick Wildman and Sons Ltd) Refreshingly soft, yet reassuringly rich... the whisky’s name plays on the notion that it’s as smooth as a pig’s nose. This exceptional blended Scotch has been created by Richard Paterson, Scotland’s only third generation Master Blender. Produced in specially selected first fill oak casks, the seriously satisfying smoothness is achieved through combining oak-aged Speyside, Islay and Lowland malts with superior Invergordon gentle grain whiskies.

SHEEP DIP (Frederick Wildman and Sons Ltd)

Eccentrically named, yet of an unsurpassed quality, Sheep Dip was once (back in the 80’s) the best selling whisky in Harrods. A whisky whose distinctively full-bodied flavour is only reached through weaving together sixteen different single malt whiskies, aged between eight and twenty years, in specially selected first-fill oak casksin the distillery’s water source.

SCOTCH WHISKEY

ARDMORE (USA, Jim Beam Brands Co)

Ardmore Traditional Cask has the aroma of creamy peat and ripe fruit. It begins smooth and rich, but the peat makes an almost immediate appearance for a genuine experience. This tangy, peat punch made me step back for a minute and is backed by a gentle, creamy vanilla and fruit. The finish is full, warm and succulent that makes a lasting impression.

LAPHROAIG (USA, Jim Beam Brands Co)

“There are 3 main ingredients for making Laphroaig - Barley, Water, and Yeast, but the secret ingredient is the People.” Laphroaig (La-froyg) is the story of a community. An uncompromising, tough and determined group of people who work to ensure that this defining whisky has always remained true to its origins.

SCAPA (USA, Jim Beam Brands Co)

Scapa Single Malt Scotch Whisky from the remote Orkney Isles, is well known for its unique heather and honey flavour - in contrast to the normally robust island malts from other parts of Scotland. This very special, small distillery, with only 2 Stills, and has been through a careful rebuilding program to restore it to full time production once again. Without this it would fall silent forever.

SCOTCH COCKTAILS cktail o C n i a w T Mark Circa 1874. This cocktail was described by Mark Twain in a letter to his wife.

d n a S d n a d o Blo

Circa 1922. Named for “Blood and Sand,” the silent movie classic, starring Rudolph Valentino.

1 ½ oz Scotch ¾ oz Fresh Lemon Juice 1 oz Simple Syrup 2 dashes of Angostura Bitters Shake and strain into a chilled cocktail glass.

1 oz Scotch 1 oz Fresh Orange Juice ¾ oz Cherry Brandy ¾ oz Sweet Vermouth Shake and strain into a chilled cocktail glass. Garnish with a cherry.

Rob Roy Circa 1930. Named for a Broadway production and its eponymous hero of Scotland’s Highland clans, Rob Roy.

2 oz Scotch 1 oz Sweet Vermouth dash of Angostora Bitters Build ingredients in mixing glass. Stir with bar spoon. Strain into a chilled cocktail glass. Garnish with a lemon spiral.

SCOTCH WHISKEY

Toasts

“Then let us toast John Barleycorn, Each man a glass in hand And may his great prosperity Ne'er fail in old Scotland!” — Anonymous The Poet's Graces A pair of graces by Scottish poet Robert Burns (1759 - 96), one said before a meal and one afterwards. “O Thou who kindly dost provide For every creature's want! We bless Thee, God of Nature wide, For all thy goodness lent. And, if it please Thee, heavenly Guide, May never worse be sent; But, whether granted or denied, Lord bless us with content.”

(After the meal) “O Thou, in whom we live and move, Who made the sea and shore; Thy goodness constantly we prove, And grateful would adore; And if it please Thee, Power above! Still grant us with such store The friend we trust, the fair we love, And we desire no more.” “Slàinte Mhath!” (Good Health!) The response is “Slàinte Mhor!” (Good Health!)

liqueur Cordials and liqueurs are products obtained by mixing or redistilling distilled spirits with or over fruits, flowers, plants, or pure juices therefrom, or other natural flavoring materials, or with extracts derived from infusions, percolation, or maceration of such materials, and containing sugar . . . in an amount not less than 2 1/2 percent by weight of the finished product.

Manufacture RAW MATERIAL Spirit of fruits or grains Sweetening agent - honey, caramel, corn syrup . . . Flavoring agents

Percolation Spirit heated and sprayed over flavoring agent. Flavoring agent may be distilled and added.

Percolation

FLAVORING TECHNIQUES

Distillation Flavoring agent steeped in alcohol or other solution Pot still distillation

DISTILLATION

(Like Expresso)

Heads and tails discarded Sweetened and colored

Infusion Extraction of flavors by soaking in water and alcohol (“hydro-alcoholic solution”).

INfusion

Maceration Extraction of flavors by soaking in cold alcohol.

(Like Tea)

History Medieval alchemists created the first aperitifs and cordials, practicing their ancient science-philosophy of transformation: liquid into steam back into liquid, base metal into gold, death into life. They flavored their “spirits” with herbs and spices, to aid appetite, digestion and love-making. The Latin “cor,” meaning “heart” is cordial’s root, referring their potions’ abilities to stimulate and lighten the heart. The term “liqueur” is also Latin, derived from “liquefacere,” meaning to dissolve or melt, as flavorings were dissolved into the alcoholic spirit. The recipes were adopted and advanced by Christian monasteries, many of which guard the secrets of their healing elixirs to this day.

An Alchemist Workshop

liqueur

Generic Liqueurs Advocaat Eggs, sugar, brandy; Holland Amaretto Apricot stones for almond flavor Anesone Anise/ licorice; Italy, US Anisette Aniseed (In Spain, “anis”.) Apricot Blackberry Cherry Coconut Coffee

Crème de Violette Essential oils of violets and green Curacao oranges; orange, white and blue Curacao Dried peel of green Curacao oranges; orange, white and blue Ginger Kummel Caraway seeds. Kummel Crystallize – with crystallized sugar Mandarine Dried peel of mandarin oranges Maraschino Dalmatia Marasca cherry

Crème de Bananes Artificial banana flavor

Pear William French and Austrian pears Peppermint Schnapps Mint, less sweet than crème de menthe

Crème de Cacao Cacao and vanilla beans. "Chouao" indicates beans come from Chouao region of Venezuela.

Rock and Rye Rye whisky base with rock candy syrup; sometimes with neutral spirits and fruits

Crème de Cassis Black currants

Sambuca Licorice flavor from elderbush

Crème de Menthe Peppermint and other mints; white and green

Sloe Gin Sloe berry

Cranberry

Crème de Noyaux Fruit stones for bitter almond flavor Crème de Rose Essential oils of rose petal and vanilla Crème de Vanille Vanilla beans

Strawberry Triple Sec White Curacao (orange flavor) Wishniak Wild cherry liqueur from Israel and Eastern Europe

TOP BRANDS Liqueors KAHLUA (Pernod Ricard, Usa)

The vibrant state of Veracruz, Mexico is home to KAHLÚA and a culture rich with blended traditions. Known not only for its agricultural crops, like the premium 100% Arabica coffee and sugarcane that come together in a bottle of KAHLÚA, but also for the diverse people who over the years have come together to form this unified region unique unto itself.

PATRÒN OX CAFÈ(The Patrón Spirits Company)

Patrón XO Cafè is an extraordinary blend of ultra-premium Patrón Silver tequila and the pure, natural essence of fine coffee. The taste is dry, not sweet as with most low-proof coffee liqueurs with notes of chocolate and vanilla. Patrón XO Cafe is excellent for sipping, as a premium cocktail ingredient, or as a unique and delicious dessert topping.

LICOR 43 (Chartreuse Diffusion)

Patrón XO Cafe is an extraordinary blend of ultra-premium Patrón Silver tequila and the pure, natural essence of fine coffee. The taste is dry, not sweet as with most low-proof coffee liqueurs with notes of chocolate and vanilla. Patrón XO Cafe is excellent for sipping, as a premium cocktail ingredient, or as a unique and delicious dessert topping.

liqueur

PATRÒN CITRÓNGE ORANGE LIQUOUR (The Patrón Spirits Company) Patrón Citrónge is a premium reserve, extra fine orange liqueur. Made in Jalisco, Mexico the all-natural Patrón Citrónge delivers a sweet and smooth fresh orange taste that is excellent straight or to enhance a premium cocktail. It also adds a unique flavor to gourmet recipes. Patrón Citrónge and Patrón Tequila make the finest, most authentic, smooth and delicious Margaritas.

ROYAL COMBIER (Combier Liqueurs Imported )

The bright, citrus flavor, clear character and smooth finish of Original Combier is unparalleled, a testament to the painstaking process and strict traditions that still go into making each bottle today.Original Combier is best enjoyed by itself over fresh ice or in any classic or modern cocktail that calls for triple sec or orange liqueur.

HYPNOTIQ (Heaven Hill Distilleries) A Refreshing Blend of Premium French Vodka, Exotic Fruit Juices, and a Touch of Cognac. HPNOTIQ delights all your senses. Its eye-catching aqua blue color and refreshing blend of natural exotic fruit juices and premium spirits make any occasion more fabulous. Best served chilled by itself or with your favorite mixer – we recommend keeping it classic with vodka, coconut rum or champagne.

BARENJÄGER (Heaven Hill Distilleries) A Refreshing Blend of Premium French Vodka, Exotic Fruit Juices, and a Touch of Cognac. HPNOTIQ delights all your senses. Its eye-catching aqua blue color and refreshing blend of natural exotic fruit juices and premium spirits make any occasion more fabulous. Best served chilled by itself or with your favorite mixer – we recommend keeping it classic with vodka, coconut rum or champagne.

DORDA (Chopin Imports, LLC)

Make no mistake, this is not chocolate vodka. It’s chocolate and vodka. The formula is simple, we take chocolate and melt it down and then add enough of the world’s finest Chopin Rye Vodka to keep it liquid. Thats it.

FARETTI BISOTTI (Chatham Imports Inc.) Faretti Biscotti Famosi liqueur is made in the Trentino region of Italy. Reminiscent of the traditional Italian twice-baked cookie, this 56-proof spirit is redolent of nuts, citrus, caramel and fennel. Available from Southern Wine & Spirits in 750- and 50 ml bottles.

liqueur

MARIE BRIZZARD CHOCOLAT ROYAL (Marie Brizard - Groupe Belvédère)

The finest cocoa beans from Africa are selected to make this liqueur, which releases the full flavour of dark chocolate in the mouth, together with hints of vanilla. A recipe that combines all the velvety smoothness and the power of chocolate.

SOHO LYCHEE (Pernod Ricard, Usa) SOHO captures the luscious flavor of the Asian lychee pronounced “lee’- chee”. Indigenous to southern China, the lychee is an icon of Asian culture and has been enjoyed in the Orient for more than 2,000 years. The brittle, red outer shell of the lychee opens to reveal the firm, opalescent fruit with a texture similar to a grape, but a taste far more exotic. This heart-shaped delicacy is also fabled to be the world’s most romantic fruit–a symbol of love and sensuality.

VILLA MASSA LIMONCELLO (Villa Massa )

The traditional Limoncello of Sorrento is made according to an ancient family recipe. By guaranteeing the respect of the tradition and the strict selection of the raw materials Villa Massa is the leader in the production of the Limoncello.

WINE “Grape wine” is wine produced by the normal alcoholic fermentation of the juice of sound, ripe grapes (including restored or unrestored pure condensed grape must), with or without the addition, after fermentation, of pure condensed grape must, with or without added grape brandy or alcohol . . . “In some ways there is nothing much more encouraging about man's stumbling progress than in his growing ability to make good wines better and then getting them into the mouths and minds of more people.” — M.F.K. Fisher (American author, 1908 - 1992)

Origins of Wine’s Taste Characteristics

All wine is united by 4 simple variables. Learn these variables to understand how all wine is the same and each wine, unique!

THE GRAPE There are over 4,000 catalogued grape varieties. The grape accounts for more than 90% of a wine’s flavor. In the U.S. and other New World countries, wine is often named after its primary grape Variety. These are called “Varietal” wines



Learn to recognize the basic color, aroma and flavor of grape varieties. Solidify your impressions with your own “buzz word” descriptions, such as: ❍

Gewurztraminer smells like “yellow roses.”

❍

Riesling tastes like a ripe nectarine.

❍

Gamay is “jammy.”

❍

The tannin of Sangiovese can “scrape the paint off a car.”

Studies suggest that resveratrol may be responsible for wine's heart-healthy effect. Resveratrol is an anti-oxidant, which lowers “bad cholesterol” andboosts “good” cholesterol. Resveratrol is found in the skin of dark fruits, such as blueberries and red grapes.

Pulp = 80% juice. 4.2% Susoended Solids (See grape juice Composition)

Skin+8% Adds color , Flavor (bitterness and Astringency) and Aroma. Much of the tannis in red wine and all of the color comes from the Skins.

Seed=4.3% Crushing these adds tannins and oils

Stems and Pedicel=3% of cluster

% of volume 0f composite parts

Longitudinal Cross Section of a Grape

TABLE THREE

GRAPE JUICE - COMPONENTS OF A FRESHLY PRESSED GRAPE Percentage (%) Specific Components Water 70 - 85% Carbohydrates 15-25%

Mainly glucose and fructose (approx. 1:1), small amounts of pectins, unfermentable pentoses.

Organic Acids 0.3 - 1.5% Mainly tartaric acid with some malic acid - slight levels of citric - NB botrytised fruit (for late harvest dessert wines) is higher in gluconic acid. Tannins 0.01 - 0.1% Phenolic compounds - e.g. catechins (Bitter), tannins (bitter, astringent) and anthocyanins (red wine color). E.g. amonia, amino acids Nitrogeneous 0.03 - 0.17% Compounds proteins, nitrates, etc. Mineral 0.3 - 0.5% E.g. potassium, sulfur, iron, Compounds sodium, calcium (reprinted with permission from Sonoma County Wineries Association

THE SOIL Soil effects wine’s flavor by creating unqiue growing conditions: Types of soil (sandy, chalky) Location (on a hill, in a valley ) Health and fertility of the soil Color and depth

THE CLIMATE Throughout the year, grape flavors are influenced by every aspect of climate, including: Precipitation – type, season, duration Wind Sun – intensity, angle, duration, season

THE CLIMATE ZONE SYSTEM In 1944, Professors Amerine and Winkler (University of California, Davis Campus) define 5 growing areas on the basis of “degree days,” the number of days the vine is in active growth. This system is called various names, including the Heat Summation System or Climate Zone System. Region 1 – Cold regions such as Champagne or the Rhine Valley Region 2 – Bordeaux Region 3 – Rhone Valley Region 4 – Southern Spain Region 5 – Hot-hot regions such as California's Central Valley

THE CULTURE TRADITION: In mountainous Italy, for instance, where fertile soil is scarce, farmers practice “polyculture,” growing many crops (grapes, almonds, olives . . .) together. In the spacious U.S., farmers grow large tracts of 1 crop (wheat, corn, grapes . . .) in a "monoculture." LAW: In most winegrowing regions, tradition has been codified into law, such as France’s Appellation d’Origine Controlee (AOC). STYLE: Over 1,000's of years, winegrowers and winemakers have developed techniques to express specific flavors from the grape, such as: ❍ Harvest – day or night Stabilization, Clarification – cold stabilization Fruit handling – harvest by hand or machine – filtration with egg whites, Fermentation membranes . . . – without skins (white wine) ❍ Bottling – with red skins (red and rosé wine) – legally regulated bottle or – wild or manufactured yeasts market driven – hot, cold, long, short fermentation – type of closure - cork, – in stainless steel, oak barrel, earthenware jar . . . screwcap . . . – secondary fermentations, such as “malo-lactic” Maturation

– with or without “lees” (spent yeast cells)



– in stainless steel or barrel



– short rest or extended aging

HUMAN CULTURE Politics, economics, demographics, diet, trends and other aspects of human culture affect wine production.

History Along with water and milk, wine is our oldest natural beverage. Because wine ferments naturally, we assume that the first wine was found not made. Archeological evidence puts our first wine production at about 6,000 B.C. Since that time, wine has followed our migrations, from the Fertile Crescent through the Byzantine and Roman Empires and across oceans to the New World. Today, wine is produced on every continent except Antarctica, and contributes significantly to the health and prosperity of people around the world.

1) 8000 - 6000 BC: Eurasia Cultivation of the wild Eurasian grapevine begins in Transcaucasia (modern Turkey & Iran.) Neolithic people add tree resin to fermented grape juice for preservation.

NORTH AMERICA

CANADA

2) 5400 BC: Iran” DNA samples identify a 7,500 year old jar as the oldest known wine container.

7

7

BRAZIL

SOUTH AMERICA

CHILE

3) 3000 - 2500 BC: The Nile Delta This is the wine cellar! the heart of him who goes forth from it rejoices. (Inscription in an Egyptian wine cellar, c. 2500 BC.)

EUROPE

6 5 AFRICA

7 SOUTH AFRICA

4 3

1 2

RUSSIAN FEDERATION

4) 2500 BC: Crete & Greece Wine gives courage and makes men apt for passion. (Homer, Greek epic poet, c. 800 BC)

ARGENTINA

1 CHINA

5) 900 - 600 BC: Mediterranean DNA samples identify wine used in funeral feast possibly for King Midas?

AUSTRALIA

8

NEW ZEALAND

7) 1500 - 1800 AD: America’s & Africa 6) 200 - 100 BC: China & Northern Europe First African wine pressed, 1652. Following Cortez General Zhang presents vine cuttings from Central in 1524, conquistadors transport Europeans cuttings 8) 1788 AD: Australia Asia to Chinese Emperor. Roman legionnaires First vines planted; vineyard site is now to Mexico. Catholic padre’s spread the vine south into introduce viticulture as far north as modern England. Hotel Inter-Continental, Sydney. Latin America and north as far as Pueblo de San Francisco. American statesman Benjamin Franklin promotes winegrowing in colonial America, Wine is constant proof that God loves us and wants to see us happy.

Wine COCKTAILS zer t i r p S e h T The Spritzer is a delicious and traditional cooler when the temperature rises.

Kir

Named for Cardinal Felixe Kir, a leader in the French Resistance during World War II.

Fill a wine glass 2/3 with light, un-oaked white wine (such as Pinot Grigio or Riesling.) Top with soda water. Optional: garnish with mint, sliced orange, lemon or lime.

In a white wine glass, pour 1 part crème de cassis; top with 3 parts chilled Aligote (or un-oaked Chardonnay); no stirring, no garnish.

For Kir Royal, substitute sparkling wine forwhite wine. For a Cardinal, substitute light red wine,such as Beaujolais.

ine W d e l l u M

It tastes good and makes your home or lounge smell wonderful! (For about 20 servings) 1 cup sugar 3 cups water (or substitute part orange or lemon juice) Outer peel of 1 lemon, cut in strips 12 whole cloves (or stud whole orange with cloves)

Toasts:

“Over a bottle of wine, many a friend is found.” (Yiddish Proverb) “By the bread and the salt, by the water and wine, Thou art welcome my friend at this board of mine.” (French Toast)

Cinnamon stick, broken in pieces. ½ cup brandy (or orange liqueur) 2 bottles light red wine, such as Beaujolais or California “Burgundy” Boil sugar, water or juices, lemon peel and spices for10 minutes. Strain out spices and add brandy or liqueur. Heat gently without boiling. Serve hot in punch cup, mug or sturdy wine glass. Optional: garnish cinnamon stick. “Here’s to Champagne, the drink divine That helps us forget all our troubles; It’s made of a dollar’s worth of wine And three dollar's worth of bubbles!” (Anonymous)

IRISH WHISKEY “Irish Whiskey” is whiskey which is a distinctive product of Ireland, manufactured either in the Republic of Ireland or in Northern Ireland, in compliance with their laws regulating the manufacture of Irish whiskey for home consumption: Provided, that if such product is a mixture of whiskies, such mixture is "blended Irish whiskey.” “What butter and whiskey won't cure, there is no cure for.” — Irish Saying

Manufacture RAW MATERIAL

Primarily barley (malted and unmalted,) with other grain for grain whiskey.

MALTING & MASHING

Malt dried in closed kilns, (no peat).

DISTILLATION

First distillation in large pot still (“wash still”) for “low wines,” 60° proof.



Second distillation in smaller pot still (“feints still”); strongest feints retained.



Third distillation in pot still, about 168° proof.

MATURATION

Must be aged in seasoned oak casks at least 4 years.



Aged malt and grain whiskies from different casks blended in large vats, (“vatting”).

BOTTLING

Reduced with soft Irish water, minimum 80° proof.

IRISH WHISKEY

History During the Dark Ages (approximately 500 - 1000 A.D.), when barbarian tribes overran the Roman Empire, Ireland became a refuge for monks from throughout the Christian world. According to legend, these monks carried with them the alembic still, used by the Moors in Spain. The monks experimented with natural ingredients in ample supply - not grapes, but grain, especially barley. They discovered that when barley soaked in water was fermented, then heated in the alembic, another liquid - one with unique properties - could be separated and retained. They called the liquid “uisge beatha,” (Gaelic for “water of life,”) today’s whiskey. England's domination of Ireland led to taxation of whiskey production, which led to wide-spread defiance and production of “poteen” (the equivalent of American moonshine.) By the late 1700's, more than 2,000 (legal and illegal) stills operated throughout Ireland. In the late 1800's, more than 400 brands of whiskey were exported to the U.S. America's Prohibition closed Ireland's major market in 1919. By the Repeal in 1933, many distilleries had failed; others were without adequate stocks for export. Moreover, pot-stilled Irish whiskey proved too bold for the new American palate, especially compared to blended Scotch and Canadian whisky, both processed in the Coffey still, ironically invented by Irishman Aeneas Coffey. In 1966, the three remaining distilleries merged into Irish Distillers Company (IDC.) In 1972, the last distillery in Northern Ireland - Bushmills - joined IDC. In 1975, production was centralized into 1 distillery at Midleton; all other distilleries in the Republic were closed. For 14 years, Bushmills (in Northern Ireland) and Midleton were Ireland's only distilleries. In 1989, the new Cooley Distillery in Dundalk began production of malt and grain whiskies, with the first 3-year old whiskies released in 1992.

TOP BRANDS IRISH WHISKEY

JAMESON IRISH WHISKEY (USA, Pernod Ricard)

Triple distilled whiskey like ours isn’t just born smooth and balanced. It takes our carefully crafted process used over hundreds of years to get it just right. This tradition began in 1780 with the great Master Distiller John Jameson who discovered that three distillations was best for his Jameson Irish Whiskey and we continue his legacy to this day.

PADDY IRISH WHISKEY (USA, Pernod Ricard) Paddy Whiskey is distilled three times from the finest quality barley and water. This ensures a whiskey, which is particularly light, well balanced and pure. Its relatively low pot-still content and uniquely high proportion of malt whiskey, ensures Paddy is ‘One of the softest of all Ireland’s whiskeys’ Jim Murray, International Whiskey Connoisseur.

POWERS GOLD LABEL (USA, Pernod Ricard)

Powers is a rich, round, complex and full-flavoured drinking experience, rated as “One of the best in all Ireland. Classic stuff ”, in Jim Murray’s Whiskey Bible 2007.

MALIBU® Original (USA, Pernod Ricard) MALIBU ORIGINAL - Nothing beats an original, and MALIBU is not

IRISH WHISKEY

RED BREAST 12 YR (USA, Pernod Ricard)

The nose is nutty and rich. There are notes of dried peels and spice, an oily note and cut fruits. The palate is spice and of good body. There are notes of nuts and citrus and the peel and juice thereof. There are hints of marzipan and dried peels and a hint of sherry. The finish is long and creamy with custard and spice.

MIDELTON (USA, Pernod Ricard)

A limited release, only 50 casks of Midleton are released every year, it really is very rare! Every whisky in the blend is triple distilled and between 12 and 25 years of age. The nose is complex and well-balanced with notes of spice, potpourri, wood resin, oak and juicy cereals. The palate is creamy and sweet with notes of fresh flowers, butterscotch and vanilla. The finishis long and spicy.

TYRCONNELL (USA, Pernod Ricard)

On the nose, Tyrconnell offers a lightly perfumed bouquet of grain, pear, apple and citrus notes. As this whiskey hits the palate, it reveals more fruity notes, oak, vanilla and a nice malty sweetness before giving way to freshly baked shortbread, apple pie spice, almond and walnut notes on the finish. The finish walks a fine line between pleasing and teasing the palate, leaving this whiskey enthusiast wanting more every time.

IRISH WHISKEY COCKTAILS Irish Coffee Circa 1952. Jack Koeppler, then owner of San Francisco’s Buena Vista, and travel writer Stanton Delaplane perfected this recipe for a drink they tasted in Ireland’s Shannon Airport.

Toasts “God grant you food and raiment, A soft pillow for your head. And may you be in heaven forty years Before the devil knows you're dead.” — Anonymous “Health and long life to you, Land without rent to you, A child every year to you, And may you die in Ireland.” — Anonymous

5 oz. hot coffee 3 cocktail sugar cubes 1 jigger Irish whiskey Lightly whipped whipping cream Traditionally served in a clear, 6 oz., heat-treated goblet. Fill goblet with hot water to pre-heat, then empty. Pour hot coffee into goblet,until ¾ full. Drop in 3 sugar cubes; stir until thoroughly dissolved. Add 1 jigger Irish whiskey. Top with whipped cream.

Rum “Rum” is an alcoholic distillate from the fermented juice of sugar cane, sugar cane syrup, sugar cane molasses, or other sugar cane by-products, produced at less than 190° proof in such manner that the distillate possesses the taste, aroma and characteristics generally attributed to rum, and bottled at not less than 80° proof; and also includes mixtures solely of such distillates. “There’s nought no doubt so much the spirit calms as rum and true religion” — Lord Byron (English poet, 1788 - 1824)

Manufacture RAW MATERIAL Sugar cane, sugar cane syrup, sugar cane molasses, or other sugar cane by-products.

fun FACT It takes about 20 pounds of sugar cane to produce 1 liter of 50% abv rum.

FERMENTATION The juice pressed off sugar cane is boiled and clarified into syrup. Two styles are possible: The fermented syrup from pressed sugarcane called “rum agricole.” Syrup is pumped to a high-speed centrifuge, separating sugar and residual material (“molasses”). Fermented molasses is called “rum industriel.” The longer the cane syrup or molasses is fermented, the heavier the rum will be. DISTILLATION AND RECTIFICATION Pot still or continuous still. May be colored with caramel. Distilled at less than 190° proof; bottled at not less than 80° proof. MATURATION AND BLENDING Matured (“cured”) in a variety of oak barrels: American white oak, charred, French oak seasoned with Cognac, etc. “Angel’s share” called “duppies share.” May be blended.

History Rum owes its history to many times and nations. Rum’s main ingredient - the grass Saccharum officinarum, called sugar cane – is native to Indonesia in the “East Indies.” Chinese traders brought cane to India, where the art of sugar making was developed about 5,000 years ago. 2,000 years ago, Arabs introduced sugar cane to north Africa and Spain. In 1493, Christopher Columbus transplanted sugar cane from the Spanish Canary Islands to the "West Indies" – the islands of the Caribbean. Sugar cane plantations spread rapidly in the Caribbean's ideal climate, spurred by Europe’s demand for sugar. By the 1650’s, molasses left over from sugar production was being fermented and distilled into a drink called “Kill Devil” or “rumbullion,” later rum. Rum was originally valued for its medicinal properties; by the 1730’s the British navy, guarding the Caribbean from pirates, added a half-pint of 160 proof rum to the daily ration. Rum sailed with the navy to New England colonies, where its (non-medicinal) popularity triggered trade for lumber and codfish. When British Parliament outlawed this trade, plantations shipped molasses to New England distilleries that were built for rum production. Rum became integral to the infamous “slavery triangle”: Caribbean molasses sold to New England distilleries; New England rum sold to West African slave traders; rum traded for slaves; slaves sold to Caribbean plantations. The American Revolution disrupted this cycle and whisky overtook rum’s popularity in the States. In England, sugar extraction from the sugar beet lessened demand for cane. As plantations closed and molasses production dwindled, so did the rum trade. In the 20th century, the Caribbean islands attracted international tourism with modern conveniences, including air conditioning and colorful cocktails made from tropical juices and the regional drink – rum. Today, white rum is a popular alternative to vodka, aged rum attracts fans of fine brandy and rum is a prime ingredient in classic and trendy cocktails around the world.

Styles White (also called Silver or Platinum) Short fermentation. Continuous still or blend of pot still and continuous still.

Dark Long fermentation. Pot still.

May be aged in oak, then filtered

Enriched with unfermented liquid (“dunder”) remaining in pot still.

to remove color.

Caramel added for color.

Crisp, dry, neutral taste.

Full-bodied with molasses flavor

Golden (also called Amber) Aged in oak. Smooth, slightly sweet.

Anejo, Vieux, Age-Dated A blend of different vintages or batches

Age statements indicate youngest rum in the blend. Vieux indicates at least 3 years aging in casks not larger than 170 gallons. Smooth and complex, compared to fine French brandy.

Spiced Infused with spice or fruit flavors.

Regions CARIBBEAN

Middle rum selected.

SOUTH AMERICA

Colored with caramel.

Brazil - Cachaca

Aged 5 - 7 years.



❍

Barbados

Pot and continuous still.

Light, relatively sweet. Cuba







Continuous still.

Light, crisp. Dominican Republic Continuous still. ❍

Full-bodied, aged. Guyana - Demerara Rum ❍ ❍

Molasses from sugarcane grown along the Demerara River in Guyana.

❍ ❍



❍



Pot and column stills to 80, 86° and 151° proof. Extended aging.

Full-bodied, dark. Haiti ❍

Double-distilled in pot ❍ stills. ❍



Aged in oak casks, 3 years and more.

❍ Full-flavored, smooth. Jamaican Rum

Sugar cane syrup.

“Liqueur” rums aged 15 or more years.

Very full-bodied, pungent, “rummy.” Martinique Rhum agricole and Rhum industriel.



Labeled Appellation d’Origine Controlee Martinique.

Continuous stills (“Portuese Colares”); distilled once.



Pot and column stills. Often aged in used French brandy casks.

Natural fermentation (with indigenous yeast) or industrial fermentation with selected yeast.







Rectified to remove copper salts from still.

Stored in stainless steel or paraffin-lined vats.

May be aged in barrels seasoned with Madeira or Bourbon. Bottled between 76° and 108° proof.

Puerto Rican Rum



Molasses fermented 2 - 4 days to about 14° proof.

INDONESIA

Distilled in column still to 160° proof or higher.

Batavia Arak

Only the middle run (“madilla” or “aguardiente”) is selected.

Molasses from sugar factories near Batavia (formerly Djakarta)

on the island of Java.

Fermented with wild yeast, Maturated in seasoned oak river water and the addition barrels, at least one year by of dried, red Javanese rice law. cakes.

Long, slow fermentation Rhum Vieux, aged 3 years, Aged 3 - 4 years in Java; with skimmings from compared to fine French shipped to Holland and aged previous distillations brandy. another 4 - 6 years. “dunder” or “burned ale.” Trinidad Large amount of congeners. Brandy-like, pungent. Column stills. ❍ Double-distilled in a pot still, between 140° - 160° ❍ Light. proof. ❍

TOP BRANDS RUM

MALIBU® Original (USA, Pernod Ricard)

MALIBU ORIGINAL - Nothing beats an original, and MALIBU is not only an original, it is the world’s best-selling Caribbean rum with natural coconut flavor. The taste of MALIBU is sunshine in a bottle - smooth, fresh coconut flavor with a sweet finish - perfect for bringing the sun-kissed island to anytime

MALIBU® RED (USA, Pernod Ricard) A vibrant fusion of Caribbean Rum and Mexican Tequila guaranteed to get the party started. Drink it neat over ice or long in one of our specially created Malibu Red cocktails. Fire yourself up and enjoy a red hot summer night anytime, anywhere. To launch Malibu Red we collaborated with Ne-Yo himself. The Grammy Award Winning Singer, Songwriter and Actor was inspired to create an exclusive track and a music video telling the story behind the drink.

MALIBU® BLACK (USA, Pernod Ricard) MALIBU BLACK combines the smooth coconut flavor that you love with higher proof and less sweetness for a bolder taste of the Caribbean. Try it straight up as a Malibu Black Bite.

MALIBU® ISLAND SPICED (USA, Pernod Ricard)

Malibu Island Spiced combines Malibu’s signature blend of Caribbean rum and coconut liqueur with light spices, smoked vanilla, cinnamon and a touch of natural sweetness with Truvia®, zero-calorie sweetener. The result is a lower calorie, full-flavored spiced rum alternative.

DON Q (Puerto Rico, Destileria Serrallés)

Unlike most clear rums, DonQ uses amultiple distillation system to produce a cleaner, more refined, and more delicate flavor profile. So a DonQ drink will sip smoother than a drink made with another rum. So smooth, in fact, that you can substitute Cristal in a vodka drink, and most won’t be able to tell the difference. It’s then aged in American White Oak barrels to impart a touch more smoothness

CALICHE (Puerto Rico, Destileria Serrallés)

Fermentation: A blend of the finest Caribbean molasses is chosen. We use a proprietary selection in a short fermentation cycle which produces a cleaner alcohol. Distillation: 5x distilled for purity and balance. Filtration: Treated with special charcoal blend to remove color build up during aging. Taste Profile: Clean balance of vanilla flavor with a hint of oak followed by notes of caramel. Perfect on the rocks with a splash of lime. Blends well with standard mixers, in any rum cocktails and artisanal drinks.

RUM

Cruzan (USA, Jim Beam Brands Co))

Cruzan® Aged Light Rum is a blend of rums aged one to four years in American oak casks—then treated to a filtration process that lightens the color and brings out a full-bodied, smooth taste you’ll love.

PYRAT (Anguilla, Patron Usa)

This is a rum that cannot be missed and everyone in the room when you pop the cork will be aware of its impending pour. The permeating aroma is marked with airy citrus, vanilla, and cinnamonand these notes follow through to the finish. On the palate, this rum is captivating and dominating, and the finish has a slightly warm bite with a smooth finish.

Rum COCKTAILS 2 oz Rum ½ oz Orange Curacao ½ oz Raspberry Syrup 1 oz Lemon Juice

Circa 1869. This nineteenth century hit was published in William Terrington's Cooling Cups and Dainty Drinks

Build in a tall glass. Garnish with an orange slice and pineapple wedge.

2 oz Silver Rum 1 oz Simple Syrup ½ of a Lime Pressed 10-15 Mint Leaves

Circa 1900. The Mojito was invented in Cuba and popularized at La Bodeguita del Modio bar in the 1930s.

Toasts:

Soda In an old fashion glass muddle mint, lime, simple syrup. Add crushed ice, rum and top with soda. Garnish with a mint sprig.

Traditionally, officers of the British Royal Navy would begin dinner with a toast of rum, first to the reigning monarch, followed by the day's toast: Monday: Our ships at sea. Tuesday: Our men. Wednesday: Ourselves. Thursday: A bloody war and quick promotion. Friday: A willing soul and sea room. Saturday: Sweethearts and wives, may they never meet. Sunday: Absent friends and those at sea.

TEQUILA “Tequila” is an alcoholic distillate from a fermented mash derived principally from the Agave Tequilana Weber (“blue” variety), with or without additional fermentable substances, … bottled at not less than 80° proof, and also includes mixtures solely of such distillates. Tequila is a distinctive product of Mexico … The upstanding Mexican takes his tequila like our Prohibition “Swiss Itch”: First suck a quartered lemon, then the pinch of salt, then the tossed off jigger . . . a definite menace to the gullet and possible fire risk through lighted matches . . . " — Charles H. Baker, Jr. (The Gentleman’s Companion, 1939)

Manufacture RAW MATERIAL Agave Tequilana Weber (“blue” variety) is one of 136 varieties of the agave plant that is cultivated specifically for Tequila production. The agave is not a cactus, but a member of the amaryllis family (Amarillydaceae). Other fermentable sugars allowed. COOKING Large agave “pina” (8-10 year old pineapple-shaped bulb from agave plant) harvested and cut into quarters. Baked in steam ovens or pressure-cookers until starch converts to sugar. Crushed to extract sweet juice, “aguamiel” (honey water.) FERMENTATION Pulp may be separated or left in contact with fermenting aguamiel. Natural or industrial yeast. Cold fermentation yields a fruitier, more complex tequila. May include tails from previous distillation. Fermented to about 14° proof.

DISTILLATION Distilled in copper or stainless steel pot stills (“alambiques”) or column stills, to 60° proof (“ordinario”). Ordinario re-distilled to about 120° proof.

Heads (“cabeza”) discarded.



Heart (“el corazon”) retained.



Tails (“colas”) may be recycled into next production or discarded.



Dregs (“vinazas”) discarded.

MATURATION AND FLAVORING May be aged in wooden barrels (“barricas”). Addition of natural flavoring - Sherry, prune concentrate, etc. – allowed.

History The history of Tequila and its country-cousin Mezcal began in the 1st century A.D., when Aztec Indians of central Mexico discovered the naturally-fermenting sap of the agave plant. They called it octili poliqhui. In the 16th century, the murky, low-alcohol “pulque” won no fans among Spanish conquistadors; distilled pulque had even less appeal. It was soon discovered, however, that cooked agave pulp yielded sweeter juice that fermented into a palatable beverage which was called Mezcal wine; distilled Mezcal wine was called simply Mezcal. Mezcal wine and spirit became so popular that Spanish brandy producers sued to shut the industry down; fortunately, Mezcal was saved by the enormous tax revenue it supplied the Spanish Crown. In 1656, the village of Tequila received a charter to make Mezcal specifically from the local blue agave. Soon this special Mezcal became known as Tequila. Tequila production was hampered by Mexico's political instability until the early 1900's. Beginning in 1920, modern practices standardized and sanitized production. In the 1930's, producers began adding non-agave sugars to fermenting agave juice, making a blander beverage, but one with wider appeal. 100% agave Tequila has seen a recent resurgence along with other “Have It Your Way” products such as single malt Scotch and single barrel Bourbon.

DOUBLE DISTILLATION PROCESS DEAD MOSTO

ORDINARIO

TEQUILA

POT STILL SECONDARY DISTILLATION

POT STILL PRIMARY DISTILLATION

STILLAGE

HEADS AND TAILS

HEART

25% of Distilled liquid

75% of Distilled liquid

After fermentation dead mosto contains more than 100 compounds, CRT controls the 4 major groups. -Aldehydes -Esthers -Methanol -Higher Alcohols (Fusel Oil

STILLAGE

HEADS AND TAILS

HEART

30% of Distilled liquid

70% of Distilled liquid

All of these components are very important to the smell and taste of the tequila. We have tocut he Heads, Heart and Tails to balance their concentration in the final tequila

Tequila

Tequila Only Comes From Mexico The word Tequila cannot be used as a generic name on other spirits made outside of the Tequila Appellation DOT Tequila is one of the most regulated spirits in the world, monitored by the Tequila Regulatory Council (CRT) To ensure that tequila is genuine, it must be produced according to strict standards, and bear the NOM Number (Norma Oficial Mexicana) All 100% agave tequilas must have a NOM identifier on the bottle. It is a stamp of legitimacy that the product inside is tequila

TeQuila

Regions / Styles TEQUILA From agave grown in states:

Primarily Jalisco



1 county within Tampulipas



1 county within Guanajuanto



Also within Nayarit and Michoachan

Lowlands (around the town of Tequila) ❍

Dark brown, volcanic soil

❍

Pinas average 55-66 Pounds

❍

Specific towns: Arenal, Amamitan, Tequila, Ameca, Santo Tomas.

❍

Earthy and oaky

Highlands (Los Altos) ❍

Red soil

❍

Pinas average 55-66 Pounds – higher in residual sugar

❍

Specific towns: Arandas, Atotonilco, Tepatitlan, Zapotlanejo

❍

Aged in older barrels to showcase agave flavors.

❍

Fruity

Agave Tequilana Weber (“blue” variety) – Pinas steamed. Production and quality monitored by Consejo Regulador del Tequila (CRT) and Norma Oficial Mexicana (NOM), branches of the Mexican government. No worm.

PARTS OF THE AGAVA PLANT

Leaves

Flowers

Teeth and Spines

Sap

The leaves are the biggest part of every agave plant. The plant itself lacks a central stem; it is comprised almost wholly of thick, stiff leaves that grow in a rosette pattern. Some agave plants may grow larger than 12 inches in height and width. The leaves are dark, deep green, blue-green or gray in color. A single agave leaf may reach up to 6 feet in length. The thick, fleshy leaves grow in a straight, upright position.

Sharp teeth and spines cover the leaves of the agave, which is why the agave is often mistaken as a member of the cactus family. The spines are slightly hooked rather than straight. Many varieties of agave have toothed leaves, with the teeth acting as pointy, tough spines. The blue-green spines may be hard to see against the background of the leaf itself. Though small, the spines and teeth of the agave are painful to the touch. Wear gloves when planting or handling agave plants in any way. Flowers

Some types of agave flower during the summer months. The spiky blossoms appear at the end of a tall stem, which stands well above the plant itself. Agave plants die soon after flowering, which only happens after 10 or more years. Once the agave flowers and dies, smaller “pup” plants form around the base where the plant was. The yellow-green flowers last for a few weeks before wilting and fading away.

The sap of the agave has been used in everything from tequila to sweetener, and it has many other culinary applications as well. Agave sap, in raw form, may have needle-like crystals that irritate the mouth, tongue and throat when ingested. People exposed to the crystals may experience swelling in the throat and difficulty breathing. The sap may also cause a rash to bare skin. Morgan, KC. “parts-agave-plant.” eHow. N.p., 08 Jul 2013. Web. 8 Jul 2013. .

TeQuila

100% Agave

Joven Abocado

Agave juice and water, fermented and distilled.

(also called Gold)

Must be bottled in Mexico. “100% Agave” statement on label.

Mixto

Usually mixto. Addition of a variety of ingredients (caramel, oak, glycerin . . .), not more than 1% total volume.

Agave juice, added fermentable sugars (up to 40%) and water, fermented and distilled.

Reposado

May be exported in bulk, bottled at destination.

Aged in wooden tanks or casks 2 - 11 months.

Agave content may be reduced to 51% at destination.

Age statements indicate an average of age and volume of tequilas in mix.

Blanco

100% agave or mixto.

(also called White or Silver)

Añejo

100% agave or mixto.

100% agave or mixto.

Stored in stainless steel tanks, no more than 60 days.

Aged in small wooden barrels at least 12 months.

Joven

Extra Anejo

(meaning “young”)

100% agave or mixto

Usually mixto.

Aged in oak barrels at least 3 years

Colored and flavored with caramel.

TOP BRANDS Tequila

PATRÓN (The Patrón Spirits Company) 100% blue agave. A richly flavored tequila with hints of spice and sweet oak. The flavors are very rich and smooth with a soft finish.

AVION (USA, Pernod Ricard)

Tequila Avión was voted “World’s Best Tasting Tequila” at the San Francisco World Spirits Competition, the highest honor in the spirits industry. Avión Tequila is crafted using our exceptional Avión Agave, which is grown at the highest elevations in Jalisco, Mexico. The unique Avión flavor is achieved through using only special cuts of the Avión Agave plant and then slow-roasting the agave at lower temperatures to protect the natural flavors. The final step is our proprietary ultra-slow filtration process, which creates a surprisingly smooth taste.

OLMECA ALTOS (USA, Pernod Ricard)

Aroma: Herbal notes of cooked Agave, slightly citric and sweet, very aromatic and fruity. Taste: Sweet with citric and cooked Agave notes, well balanced and long lasting aftertaste. Age: Not aged and bottled after distillation

TeQuila

SAUZA®

(Tequila, Mexico; Jim Beam Brands Co) Truly a balanced, clean and herbal 100% Agave Tequila, Sauza® Silver is distilled specifically to emphasize fresh agave notes. The only Tequila imported to the US offering the full range of styles: Agave, Anejo, Blanco and Reposado.

PELIGOSSO

(Pelligosso Spirits Company, LLC) All of these encounters were a full education on what PELIGROSO TEQUILA would ultimately be. It would be the best and it would never have any form of artificial color or fragrance. Our Tequila would be 100% Weber Blue agave, the agave would be grown and harvested in the highlands of Jalisco, it would be steamed in real brick ovens and we would never use autoclaves, we would distill in copper and stainless pots and we would age in real oak whiskey barrels from Tennessee. Our alcohol content is higher than the norm of 40%. Peligroso is 42% which makes our tequila that much more Peligroso and better.

CASMIGOS

(Serralles USA, LLC, Stamford, CT ) Longtime friends George Clooney, Rande Gerber, and Mike Meldman love tequila. On the rocks, by the shot, at times, straight from the bottle. Tequila-filled nights is how Casamigos was born. Our idea was to make the best-tasting, smoothest tequila whose taste didn’t have to be covered up with salt or lime. So we did.

ILLEGAL MEZCAL (Serralles USA, LLC, Stamford, CT ) Ilegal Mezcal is a high quality, handcrafted product created in Oaxaca, Mexico. The name refers to the time when its creator, John Rexer, had to smuggle the spirit from the village stills in Mexico to his cafe in Guatemala. This exceptional mezcal is created using wild Espadin Agave and slowly roasted over a specially-crafted rock pit in order to absorb the rich flavors of earth and wood smoke. The agave is then crushed, fermented and distilled in small batches using traditional production methods. Bottled and labeled by hand, this product is a result of hard work, expertise, and dedication.

Tequila COCKTAILS Margarita

The origin of the Margarita is shrouded in mystery and celebrated in legend. It was first christened in Mexico or Texas - or California or New Mexico - in the 1930’s or 1940’s. It is almost certainly named in honor of a member of the “fairer sex”: socialite Margaret Sames is credited with concocting the new cocktail at her cliff-side villa in Acapulco, Mexico for her 1948 Christmas festivities; or perhaps Shelton A. McHenry made the first Margarita to toast Ms. Sames at his Los Angeles restaurant, The Tail o’ the Cock. Others point to Carlos “Danny” Hererra, bartender of the Rancho La Gloria in Tijuana, Mexico and his regular customer, actress Marjorie King. One thing is certain, the Margarita quickly spread throughout California and the nation, to become one of the world’s favorite libations!

Toasts:

Salud! (Health!)

2 oz Silver Tequila 1 oz Simple Syrup A Whole Lime Pressed Shake ingredients with ice. Strain into a tall glass. Garnish with a lime wedge.

BRANDY AND COGNAC “Brandy” is an alcoholic distillate from the fermented juice, mash, or wine of fruit, or from the residue thereof, produced at less than 190° proof . . . and bottled at not less than 80° proof.

“Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut."



— Ernest Hemingway (American novelist, 1899-1961)

Manufacture RAW MATERIAL Grapes and other fruits.

Ripened or dried.



Juice, pomace, fruit stones, lees and/ or residue.

FERMENTATION Chaptalization may be allowed. (Adding sugar to unfermented grape juice to increase alcohol content after fermentation.) Fermented to about 16° proof. DISTILLATION Pot stills, continuous stills, alembic stills. MATURATION, BLENDING AND BOTTLING Oak barrels and casks.

Limousin - vanilla & rich tannin.



Montzelun - tannin.

Troncais - light tannin.

May use solera system of blending older with younger spirit. May have age statements.

History In the 16th century, Dutch traders sailed from Spain and southern France with barrels of wine, bound for northern Europe. They discovered that Spain’s Moorish stills could reduce their load by boiling or “burning” the cargo, which they called “brandewijn,” “burned wine.” On arrival in Holland, when buyers flocked to the new and especially-potent drink, any plans to reconstitute brandewijn were forgotten.

Regions / Styles Cognac (France) Grapes – Primarily Ugni Blanc, with Folle Blanche and Colombard. Appellation Cognac Controlee

Departments of Charente and Charente-Maritime.



Chalky soil.



Temperature and humidity moderated by Atlantic Ocean and Gironde River.

Cru's Grande Fine Champagne (1st Cru). – complex, long-aging. Petite Fine Champagne (2nd Cru). – slightly less elegant and aging slightly more rapidly than Grand Fine Champagne.





– “Fine Champagne” is a blend of Grande and Petite Fine Champagne, with at least 50% Grande Champagne.



Borderies (3rd Cru). – flowery, full-bodied, quick-aging.



Fins Bois (4th Cru). – grapey characteristics, quick-aging.



Bons Bois (5th Cru). – used in blends, quick-aging.



Bois Ordinaires and Bois Communs (6th Cru). – flavor due to exposure to the sea, quick agin

Double-distilled in copper pot stills or “Alembic Charentaise”

Unfiltered wine preheated in “chauffe-vin.”



First distillation (“premiere chauffe”) to about 60° proof.

– Middle cut (“broullis”) retained. Second distillation (“la bonne chauffe”).



– Heads and tails returned to subsequent distillation.

– Heads and tails returned to subsequent distillation.

– “Heart” distilled to 140° proof. Distilling must be complete by April 30.

Aged in new Limousin and Troncais oak casks. ❍ Older Cognacs transferred to seasoned oak, then to glass demijohns. Blended. Diluted with water or diluted brandy to about 86° proof. Caramel added for color. May carry vintage date or following terminology (with no legal meaning)

V.S. (Very Superior ); V.S.P. (Very Superior Pale); Three Star – A minimum of 2 years aging in cask.



V.S.O.P. (Very Superior Old Pale) - A minimum of 4 years cask aging for the youngest spirit in the blend.



X.O. (Extra Old); Luxury - A minimum of 6 years cask aging for the youngest spirit in the blend.



Armagnac (France) Grapes – Primarily Ugni Blanc, with Folle Blanche, Colombard, Meslier, Jurancon, Baco 22A and others. Appellation Armagnac Controlee

Gers department.

sand and chalk soil.

Sub-regions

Bas-Armagnac.

Tenareze.



Haut-Armagnac.

Continuous distillation in “Alambic Armagnacais”

Aged in Monlezun, Limousin and Troncais oak casks. Matured in oak 2 years before sale.

Additives

Water - reduce spirit to about 90° proof.



Wood chips (“boise”) - for flavor and color.



Sugar syrup - up to 2% of volume.



Caramel - coloring.

May be blended or bottled as vintage or single vineyard.

May carry vintage date.



Other age statements similar to Cognac.

Other French Brandy Calvados

Normandy (esp. Appellation Controlee Pays d'Auge).



Apples and a small percentage of pears

Pot stills.



Aged in oak casks at least 2 years.



Age statements similar to Cognac.

Eaux-de-vie de Marc – French brandies distilled from grape pomace. French Brandy – Column still, aged in oak casks. Pisco

Regions- Peru and Chile

Spanish Brandy Brandy de Jerez

Grapes – Airen.



Column stills.



Italian Brandy Grappa

Solera aged in Jerez, at least 6 months, in Sherry casks. – Reserva aged 1 year. – Gran Reserva aged 3 years.



May be adjusted with fruit concentrates and boise.

Penedes Brandy

Grapes – Local grapes and Ugni Blanc.



Penedes region in Catalonia.

Pot stills.



May age in solera and or a variety of oak.

Other Brandies Germany, Latin America, Greece, Israel . . .



Grape pomace and wine lees.



Must be grown, distilled in Italy.

U.S. Brandy

Grapes – Table grapes and classic varieties, such as Ugni Blanc.



Column stills and pot stills.



Aged in used American and French oak, sometimes solera.



Plum – Slivovitz (Central Europe). – Mirabelle, Quetsch, Prunelle, Pflumi.

Other fruit Apple - Applejack (US), Calvados (France).

Raspberry - Framboise (France).

Apricot - Barack Palinka (Hungary). Strawberry - Fraise (France). Cherry - Kirsch, Kirschwasser (Switzerland, France, Germany). Blackberry, elderberry, pineapple . . . Pear - Poire Williams (France, Switzerland).

TOP BRANDS brandy, COGNAC & PISCO

CHRISTIAN BROTHERS BRANDY(Usa, Heaven Hill Distilleries, Inc.) Established in 1882 in the fertile San Joaquin Valley, California, The Christian Brothers Brandy is committed to producing rich, flavorful brandies using only the finest grape varietals. Christian Brothers Brandy has a tempting, fruity bouquet and soft, subtle texture. The full body is imbued with layers of well-balanced fruit flavors and a warm, lingering finish.

MARTELL COGNAC (USA, Pernod Ricard)

A “Very Special” harmony“Prepared using eaux-de-vie aged for two years on average, Martell VS is seen as a bright young cognac. Its fresh, fruity side makes it an ideal base when preparing cocktails.”

LANDY (W.J. Deutsch & Sons)

Landy's outstanding quality is the result of a long tradition and the complex art of makingthe finest cognac. It is an essential part of today's pleasures and is enjoyable on its own or in mixed drinks. With its original and distinctive packaging, Landy proudly proclaims its elegant identity as a perfect alliance of traditional and modern values.

Brandy & Cognac

BARSOL (Estate Distilled and Bottled at Bodega San Isidro)

BarSol Pisco Acholado won a silver medal at the 2006 San Francisco World Spirits Competition. It is smooth, aromatic and elegantly versatile - perfect as an after-dinner drink or as the base for charming cocktails.

CAPEL (Shaw Ross) The Capel Transparent 2D is produced with free-run wine from recently fermented Pisco grapes. Its double distillation and double cold filtration result in a unique, pure and elegant Pisco, providing more neutral sensations. It is perfect to prepare cocktails with different fruit juices. *Play and know the Double Distillates.

Brandy COCKTAILS rusta C y d n a r B

Circa 1852. Designed by Joseph Santina from the Jewel of the South bar in New Orleans. Crustas are extra fancy cocktails with a sugar rim.

1 ½ oz Brandy ¼ oz Maraschino Liqueur ¼ oz Triple Sec ¼ oz Fresh Lemon Juice Shake and strain into a small cocktail glass, lightly-rimmed with sugar. Garnish with a lemon spiral around the inside rim of glass.

Brandy & Cognac

oda S d n a c a Cogn

2 oz Cognac 5 oz Soda Build in a highball glass.

Circa 1862. Hemingway's favorite while perusing the Herald Tribune in sidewalk cafes on the Left Bank in Paris.

Kiss s ’ w o d i The W Circa 1895. The recipe was first published in Modern American Drinks by George Kappeler. By the 1930's, herbal liqueurs had become less popular.

l Club Cocktai

Circa 1930. This was published in W.C. Whitfield's Just Cocktails, one of a series of whimsical books with carved wood covers.

Toasts:

A votre sante! (To your health!)

1 ½ oz Calvados ¾ oz Chartreuse ¾ oz Benedictine 2 dashes of Angostura Bitters Shake and strain into a chilled cocktail glass. Garnish with a cherry.

2 oz Brandy ½ oz Maraschino Liqueur ½ Pineapple Juice 2 dashes of Peychaud’s Bitters Shake all ingredients strain into a small cocktail glass. Garnish with a strawberry and lemon spiral.

APERITIFS “Aperitif wine” is wine having an alcoholic content of not less than 15 percent by volume, compounded from grape wine containing addedbrandy or alcohol, flavored with herbs and other natural aromatic flavoring materials… “The decline of the aperitif may well be one of the most depressing phenomena of our times.” — Luis Bunuel (Spanish film director, 1900 - 1983)

Manufacture RAW MATERIAL Grapes Botanicals - Herbs, plants, spices, quinine PRODUCTION Grape juice fermented to permitted strength (“base wine”). Base wine matured Base wine stripped of color and clarified Flavoring created through distillation or infusion Quinine - A bitter herb extracted from cinchona bark, traditionally used as a treatment for fever (especially malaria) and pain.

Nutmeg, coriander seeds, cloves, cinnamon, angelica root, elderflowers . . .



Flavoring added to base wine.

Strength adjusted with addition of alcohol or “mistelle” (grape juice blended with brandy). Sweetened with sugar; colored with caramel. Matured. Cold stabilized, pasteurized, bottled

aPeritif

History Medieval alchemists created the first aperitifs and cordials, practicing their ancient science-philosophy of transformation: liquid into steam back into liquid, base metal into gold, death into life. They flavored their “spirits” with herbs and spices, to aid appetite, digestion and love-making. The Latin “cor,” meaning “heart” is cordial’s root, referring their potions’ abilities to stimulate and lighten the heart. The term “liqueur” is also Latin, derived from “liquefacere,” meaning to dissolve or melt, as flavorings were dissolved into the alcoholic spirit. The recipes were adopted and advanced by Christian monasteries, many of which guard the secrets of their healing elixirs to this day.

Regions /Styles French Vermouth

Mistelle

Grapes – Picpoul, Clairette

Ratafia (Champagne, France)

Fortified with grape brandy

Pineau des Charentes (Cognac, France)

Aged at least 1 year in large vats

Floche de Gascogne (Armagnac, France)

Additional aging in smaller casks

Bitters (“Amari” in Italian) Bitter and aromatic essences and flavors incorporated into an alcohol base (brandy, gin, rum . . .)

Must be 80% wine Bottled, 20° - 38° proof Italian Vermouth Grapes – Moscato di Canelli, Trebbiano, other white grapes Base wine aged 1 year Infused with botanicals, especially quinine

Bitters “not fit for use as beverages” may be incorporated into beverages in small amounts.

TOP BRANDS APERITIFS

CHARTREUSE (Frederick Wildman and Sons Ltd)

Green Chartreuse is the only liqueur in the world with a completely natural green colour It is powerful and unique. Only two Chartreuse monks know the identity of the 130 plants, how to blend them and how to distill them into this world famous liqueur. They are also the only ones who know which plants they have to macerate to produce the natural green and yellow colours. And they alone supervise the slow ageing in oak casks.

JÄGERMEISTER(Sidney Frank Importing Co., Inc.)

Secret recipe of 56 ingredients which include “cinnamon-bark from Ceylon, bitter orange skins from Australia, santal from East India, ginger roots from southern Asia and of course, some secret herbs.” The mixture is macerated for 5 months in alcohol and water. This concentrate is blended and filtered then stored in oak for a year, after which it is blended with sugar, caramel and more water and alcohol before bottling.

APEROL (Palm Bay International, Inc.)

The name says it all: Aperol is the perfect aperitif. Bright orange in color, it has a unique taste, thanks to the secret recipe, which has never been changed, with infusions of selected ingredients including bitter and sweet oranges and many other herbs and roots in perfect proportions. Aperol’s strength is in its low-alcohol content of only 11 percent.

aPeritif

CYNAR (Heaven Hill Distilleries Inc. )

Cynar is an artichoke based bitter. Its distinctive flavor is enriched from an infusion of 13 herbs and plants, making it a completely natural drink, rich with perfumes. It perfectly conserves all the health properties of the ingredients used in its preparation. Only slightly alcoholic (16.5%) Cynar is a modern and versatile drink that is always welcome. It is the ideal bitter to slow down the frantic pace of life today.

APERITIFS COCKTAILS Negroni Circa 1920. Count Camillo Negroni added gin to his Americano to get more kick. He ordered this libation so often the bars in Florence that the drink.was named after him..

tail k c o C b u l C Jockey Circa 1930. Published in The Savoy Cocktail Book, my favorite libation literature!

1 oz Gin 1 oz Campari 1 oz Sweet Vermouth Stir. Strain into a chilled cocktail glass. Garnish with a burnt orange.

1 dash of Orange Bitters 1 dash of Angostura Bitters 2 dashes of Crème de Noyau 4 dashes Lemon Juice 1 oz of Dry Gin Shake and strain into a chilled cocktail glass.

Vesper

Circa 1953. James Bond named this Martini after female double-agent Vesper Lynd, who appears with him in Casino Royale.

Toasts:

3 parts Vodka 1 part Gin ¼ oz Dry Vermouth Shake and strain into a chilled cocktail glass. Garnish with an orange peel.

Cin-cin! (Pronounced “chin-chin;” Italian)

Beer Malt beverages are beer, ale, porter, stout, and other similar fermented beverages, including sake or similar products of any name or description containing one-half of one percent or more of alcohol by volume, brewed or produced from malt, wholly or in part, or from any substitute for malt. The mouth of a perfectly happy man is filled with beer. — Egyptian Proverb

Manufacture RAW MATERIAL Grain (or starch)

Barley & wheat (Europe, Great Britain)



Millet, maize, cassava (Africa)



Corn, persimmon, agave (North America)



Sweet potatoes (Brazil)



Rice (Japan)



Rye (Russia)

Water Yeast - Wild or manufactured Hops MALTING – to render soluble starches within grain Grains steeped in water for germination Germinated grain (“malt”) dried, possibly roasted or smoked for additional flavor Malt sieved and milled into grist.

Beer MASHING – to convert starches into fermentable sugars Malt grist is mixed with hot water

infusion - like making tea



decotion - heating and mixing portions of mash in a longer, hotter and more complete coversion of starch

Mash clarified, called “wort.” (Note similarity to whiskey production.) BREWING Wort is heated to boiling.

60 minutes - 2 ½ hours



Steam, water or direct fire

❍

Copper kettles, stainless steel

fun FACT Queen Elizabeth I of England drank strong ale for breakfast.

Hops added

Whole, pellets or extract

FERMENTATION – yeast transforms sugar into alcohol Bottom Fermentation (Lager & other Germanic styles)

Wort kept at cold temperature (41 - 48.2-degrees F)



Yeast ferments slowly at the bottom of the fermenting vessel



Secondary fermentation, called “storing” or “lagering,” traditionally up to 9 months.



Fermentation may be stimulated by addition of partially-fermented wort, called “krausening.”



Filtration & packaging

Top Fermentation (Ale & other British styles)

Wort at higher temperatures (59 - 68-degrees F)



Yeast ferments quickly at top of fermenting vessel



Secondary fermentation for several days



May be stimulated (“primed”) with sugar



Sweetness may be balanced with the bitterness of whole hops (“dry hopping”)



No filtration. Secondary fermentation continues in keg for 48 hours. After tapping, must be consumed within 2 days.

Beer

History The history of brewed and fermented beverages (simply called “beer”) may not be as old as wine’s history, but it follows human civilization just as closely. Archeologists suggest that ancient people gave up their nomadic life to settle and plant grains for a steady supply of beer and have identified fermenting vessels dating to 6,000 B.C. Beer was prized in the Roman Empire; Julius Caesar described it as “a high and mighty liquor.” By the Middle Ages, however, beer was considered a barbarian drink and was banned by the Popes. In the 13th century, King Wencelas of Bohemia campaigned successfully to lift this ban, and imposed a death penalty on anyone exporting cuttings of Bohemian hops – still prized today as the world’s finest. Brewing beer remained a household activity until the 15th century, when monasteries and pubs began brewing for public consumption. In 1516, William IV, Duke of Bavaria adopted the “Purity Law,” ordering that ingredients of beer be restricted to water, barley, and hops, (with yeast added after Pasteur’s “discovery” of fermentation in 1857.) The “lager” style was invented in the 1500’s, as public brewers stored (“lagered”) beer in ice-filled caverns. Beginning in the 1700’s, modern innovations industrialized beer-making. The thermometer allowed brewmasters to control fermentation; the steam engine decreased smokiness in dried malts; in 1817, the drum roaster allowed for consistent, very dark roasted malts; after 1857, Pasteur’s discoveries helped protect beer from undesirable microorganisms. Today, the brewing industry is a global industry, ranging from multinational corporations to regional breweries and independent brew pubs.

Regions /Styles Bottom Fermented (Germany, Czechoslovakia, Austria . . .) Bock – Dark brown & strong; often associated with May & Autumn; often displaying emblem of male goat (“bock.”) Dopplebock - Extra-strong. Brand names end in “-ator.” Dortmunder - Blonde, in between Muchener & Pilsener in flavor Lager – The generic term for all bottom-fermented beers, often in the Pilsener style. Muchener – Dark brown (“dunkel”) or golden (“helles”) Pilsner/ Pilsener – Pale gold, well-hopped Vienna – Amber, higher alcoholic strength Wheat Beers Berliner Weisse – Low in strength; traditionally served with woodruff or raspberry juice. Gueze-Lambic – Wild yeast, low in strength; often infused with fruit, such as cherries. Weizenbier – Higher in alcohol; serve with lemon. May be top or bottom-fermented

fun FACT Pasteurization was applied to milk 22 years after Pasteur invented the technique to stabilize beer.

Beer Top Fermented (England, Ireland, Scotland ) Ale – The generic term for top-fermented beers. Bitter Ale – England’s national drink. Copper, heavily-hopped & malted; low carbonation; draught. Bitter Stout – Ireland’s national drink. Bitter & dark in a range of strengths Kolsch – Pale gold Milk Stout – Noticeable lactic acid & low alcohol Pale Ale – The bottled version of Bitter Stout. Russian Stout – Extra-strong & fruity; also called “barley wine” & “old ale.” Scotch Ale – Varying in strength Saisons – Summer beers; wild yeast Trappiste – Extra-strong; wild yeast; produced exclusively in 1 Dutch & 5 Belgian abbeys.

“Here’s to a long life and a merry one; A quick death and an easy one; A pretty girl and an honest one; A cold beer - and another one!” (Irish Toast)

Basics of Mixology By Francesco Lafranconi SOUTHERN WINES AND SPIRITS OF NEVADA “Shake the shaker as hard as you can: don’t just rock it: you're trying to wake it up, not send it to sleep.” — H. Craddock’s, The Savoy Cocktail Book, 1930

. . . It's All About Passion!

Bartending is an attractive and rewarding profession, but let it be said, there is not success without education. Mixing drinks is only part of what it takes to be a good bartender and is not just based on ability to commit to memory a thousand different cocktails. A solid technical knowledge and interest in continual improvement are basic requirements, with the passion and the enthusiasm that a bartender has for his/ her endeavors, combined with talent and creativity. Show pride in your abilities that is capable of influencing your colleagues and customers in a positive way. A True Bartender is very much like a chef. Great chefs don’t just cook from a recipe: they cook from the heart. They have a deep understanding of the ingredients they are using and how they interact with one another. Likewise, committed bartenders should understand the characteristics of each ingredient they use and be able to create an identity to each cocktail they are crafting, making it an unforgettable drinking experience. Furthermore, the bartender has the opportunity to get immediate feedback from the customer as well. All of this does not mean that every bartender needs to be an “Artist” at his or her craft. There’s plenty of room for dive bars and lazy bartenders. The problem is that there are bars out there that “think” they are upscale just because of the trappings that they surround themselves in, or the restaurant they are associated with. Setting Up the Mise-en-Place: The Tools of the Trade Before addressing the chapter of drink preparation, it is necessary to describe the basic equipment necessary to carry out a professional work. Bar utensils, fruit garnishes and glassware combined together in three words: mise-en-place. A well-organized mise-en-place allows to ensure a quick, correct and professional performance during drink preparation required throughout a busy shift without penalizing the quality and the service. A well stocked bar means more then just having the right liquor on hand, it also means having the proper tools at your disposal for mixing your cocktails just right. In the following list, I'll try to identify and describe as many different tools as might be useful to have in your bar. Some of these will only be needed occasionally.

Mixology

Tools of the Trade Apple Corer: Use to remove apple and pear seeds. Bar Spoon: Long-handled spoon with a twisted handle. It comes with a flat muddler or garnish fork on the top-end to pick garnishes without using fingers Also use the bar spoon to measure small amounts and for floating liquids. Bottle Pourers or Pour Spouts: Gravity operated, the pour spouts are available in plastic or metal, they come in different styles and pouring speeds. At the end of the night shift, wash pour spouts and put the original cap back on the bottle, avoiding alcohol evaporation. Bar Towel: Usually made of cotton is a good absorbent to clean up spills and condensation. Bottle and Can Opener: Indispensable for fruit juice cans, beer and soda bottles. Canulating Knife: Use to create nice and long citrus peel spirals rotating it clockwise from the fruit. Mechanic and Hand Citrus Fruit Squeezer: Indispensable when preparing cocktails and long drinks with fresh juices. Nothing in a bottle can replace the Quality of fresh fruit juice in a cocktail. Cloth Napkin: Placed next to a champagne or wine bottle’s neck while pouring. Coaster and Cocktail Napkin: Both go under the glass to control the spread of condensation, thereby limiting water damage to furniture. They also deaden the sound of glasses hitting the table. Cocktail Shaker: The shaker known as Boston consists of a stainless steel cone-shaped tin that contains up to 30 oz. and a smaller 16 oz. mixing glass that fastens upside down over the metal tin. The standard three piece shaker (aka Bulldog Shaker) consists of a stainless steel cone-shaped tine (also available in glass) with a built-in strainer and fitted cap. Two Tins Shaker (aka French Shaker) consists of two silver or stainless steel tins; one being smaller which works as a lid as well. The small tin often has a flat base allowing it to sit on the working surface. Ice is placed into the larger tin and the ingredients into the smaller one. Cocktail Pick: Uses to support the garnish. It can range from a plastic skewer to a fancy umbrella. Corkscrew: Also known as a waiter’s friend it consists of a corkscrew and a knife, the latter is helpful for splitting seals on wine and liquor bottles. Cup Measure: Useful to measure the right amount of water and sugar in order to make rock candy and other syrups. Dash Bottle: Useful for bitters and vermouth as it distributes drops at a time.

Mixology Electric Blender: Some establishments, mainly restaurants, tend to avoid the use of heavy-duty blenders because of the noise but for frozen cocktails, the blender is a necessary tool. Depending on your setting, you may wish to keep this appliance in a side room so that its noise doesn't interrupt any light conversations going on. Occasionally, the blades need to be sharpened for better results. The device originally christened the “Miracle Mixer” debuted at the National Restaurant Show in 1937. By 1938, the name had been changed to the Waring Blendor. It was adopted and acclaimed for mixing Polynesian-styled tiki drinks by Don the Beachcomber and remained the behind-the-bar mainstay of many a tiki mixologist for many years to come. In general, blenders are popular for drink mixing because of their speed and hands-free operation. The term "Blender drinks" has come to denote thick, festive, and dessert-like potions popular among infrequent drinkers. (by Cocktail DB) Electric Mixer: This device is useful for flash blending (about 4-5 seconds) to whip up the drink. The tin is larger than the Boston shaker and has a rolled lip around it, like a milkshake tin. Blend drinks with ice and strain into the glass. It provides a nice froth. Mixing Glass: This is like a jug without a handle or like a very large tumbler with a small beak or pour spout. However, if you do not have one, use the glass part of a Boston shaker. The mixing glass is used to chill drinks and prepare stirred cocktails. Hawthorn Strainer: A very unique looking device, specifically designed to fit over the top of a cocktail shaker to strain the drink into the glass. The rolled “spring” around the edge of the strainer does a fine job of keeping ice in the shaker, but still allowing some of the fruit pulp, foam, and even some small shards of ice into the glass. All this helps give a well made cocktail special elements of character. Keep the rolled spring always clean. Jigger: A traditional jigger is a double-sided device. With a large measure on one end, and a small one on the other. The large measure is usually 1 ½ ounces and is called “jigger.” The small side is usually 1 ounce, and is referred to as “pony.” Some cocktail jiggers include a handle of some sort attached to them. Wine-Ice Bucket: Available is different designs, look for capacity. If a stand is not available, always present with a plate and a cloth napkin underneath it to absorb condensation. Ice Crusher: Useful when cruched ice is necessary for some type of drinks such as Frappe. Ice Pick: Useful when the ice is hard frozen or obtained from a thick block. Ice Scoop: The size may vary from bar to bar, but the standard scoop contains 8 oz. of ice. Ice Spoon: The spoon is purposely made with a perforated base in order to drain the water from the ice.

Mixology Ice & Fruit Tongs: Ice tongs are more efficient and elegant than a scoop to add more ice into the glass if the guest requests it. Fruit tongs are very useful to handle most of the garnishes without fingers contact. Julep Strainer: A strainer design based on a slotted spoon that fits neatly inside a typical mixing glass. Measuring Spoons: Use them when a recipe calls for small quantities, preferably have two sets ready; on set for dry products (sugar/ salt) and one for liquids. Mortar with Muddler: Plastic or china or glass are more hygienic because they are not porous. The muddler is largely used for juleps, smashes, Mojitos and Caipirinas. Nutmeg/ Spices Grater: It is suggested to use freshly grated spices to sprinkle on top of the drink, rather then the already pulverized ones. Pairing Knife: Use for cutting garnishes accurately. Keep it well sharpened at all times. If it is used for citrus fruits (wheels, slices, twists). Wash blade right after the use. Pitcher: Useful glass container for mixing multiple stirred drinks. It also provides more elegant service of juices and water. Salt & Pepper Shakers: Always useful when preparing Bloody Mary, Bull Shot, and Prairie Oyster. Sparkling Wine Stopper: It hooks up to the rim of the bottleneck. It is useful once the sparkling wine is open to prevent the loss of carbonation up to 24 hours. Straws: Available in a variety of colors and lengths. All straws are disposable and used as sipping and stirring devices. If your bar carries black colored straws make sure there is enough turnover because the duct shows very rapidly. Swizzle Stick: In the 1930’s in the U.S., a Swizzle stick was a gadget used to remove bubbles from sparkling wine. Practical and attractive, allows the guest continue stirring as he/ she enjoys the drink. . . . Did you know? There was also a device known as a Swizzle Stick in the West Indies that was used to “Swizzle” ice and liquor together in a jug or glass to create a frost on the outside. Originally, it was made from the dried stem of a tropical plant with a few small branches left on one end.

Mixology

Mixing Instructions Made Easy By Francesco Lafranconi SOUTHERN WINES AND SPIRITS OF NEVADA The following chapter is an overview of how to mix drinks properly in a quick and efficient manner. Cocktails and long drinks demand ingredients of the highest quality. Deficiency in their preparation as far as lacking of proper tools and ingredients will definitely come though in the final product. Always check your mise-en-place before starting your shift in order to avoid penalizing the service and compromising the quality. Working with the right tools is as important as having fresh juices, fresh dairy products and esthetically good-looking garnishes. Below are listed the “Must-Know” methods for an appropriate execution: Blend When a cocktail recipe needs to be executed with the blender, technically you should use the crushed ice in order to avoid wearing out the blender's blades. Place the liquid ingredients in the blender glass first. Ice and/ or ice cream should be added last. If the blender’s engine has more than one speed, always begin with the lowest one then build up. Build A built drink consists of combining the ingredients directly into the glass with or without ice (according to the recipe). A traditional built drink usually consists of alcohol base and mixer. Always stir before serving. Chilling Chilling is a procedure, which consists of cooling the glass with ice and water prior to pouring the drink. Carbonated soda speeds up the process due to the sodium content. Do not throw ice and water back into the ice bin, but rather into the sink. Coating The coating technique consists of rinsing a glass with a small amount of liquid using a clockwise movement until the glass is coated evenly and thoroughly. The excess liquid is removed by holding the glass upside down until the glass is empty. This is a common practice for drinks such as Pink Gin and Sazerac. In some circumstances, recipes may call for “coated with chocolate syrup” too. Combine Pour all ingredients in order directly into glassware. Ice is usually not required. A typical example is the B&B cocktail. Dust This term refers to dusting or sprinkling ground nutmeg, grated cinnamon stick, or chocolate powder on top of a drink as a garnish. A traditional Sangaree-type drink. Flame Also known as flambé, this method requires some practice. Avoid flaming a drink and attempt to carry it whilst still lit. Extinguish the flame before the customer drinks the beverage and pay attention to the rim of the glass because it might be very hot.

Mixology Flamed Zest This very eye catching garnish consists of igniting the flammable aromatic oils found in the rind of citrus fruit. Hold cut zest with the peel facing the surface of the drink. Using the thumb and forefinger gently squeeze the zest to release the oils over a match flame. Stay at least 3-4 inches away from the drink otherwise a smoky film will appear on the glass rim. Discard the burnt peel and replace it with a fresh one avoiding a “burnt rubber” smell. Float Floating means layering the final ingredient on top of the drink by slowly pouring it over a (bar) spoon. Free Pouring The term refers to pouring ounces of liquid without using a measuring device (jigger). Frosting To achieve a frosted effect on the glass, store it in ice or inside the refrigerator or freezer. Sometimes frosting is mistaken with coating the rim with a powder substance. Glass Preheating This consists of warming a glass ready for a hot cocktail or specific liquor (like for some brandies). Place a bar spoon in the glass and fill the glass with hot water. Discard the water, remove the spoon, and pour the drink. Handling Glassware Glassware should always be handled by the base or by the stem. By doing so, dirty finger marks are avoided. Make sure the glassware is clean and free from spots and lipstick. Infusion Infusion is a method of flavoring a designated spirit by steeping fresh fruit and/ or spices for a minimum of 18 - 24 hours. Before displaying the content in an appropriate fusion jar, make sure the fruit and/ or spices promote a healthy esthetic value. Layering This is a method, which drinks are poured into a glass to form layers. The technique consists of pouring each layer over a bar spoon. A successful visual effect is based up on the density of the liqueur used. As a rule of thumb, syrups and sweet liqueurs are the heaviest ingredients. Spirits are usually the lightest. The exception is found when using fresh cream or cream liqueurs, which usually float. Muddling This refers to the crashing of fruits with a muddler, which is a device similar to a pestle. If a wood pestle is used, allow it to dry accurately in order to avoid presence of mold due to the porosity of the wood. Plastic muddlers are available and more hygienic. When using the pestle, push down with a twisting action. If the drink is made in a glass, hold the glass from its bottom avoiding injuries in case the glass breaks. The most common muddled drinks are Mojitos and Caipirinhas.

Mixology Neat This serving technique consists of serving a beverage directly from the bottle into the glass without previously chilling it over ice. Rimming Rimming of the glass is obtained by moistening the rim by wiping a wedge of lime around it and holding it upside down. This detains any liquid from entering the glass and spoiling the cocktail. A professional piece of equipment composed of three sections, one with a sponge, is known as a rimmer. It is important to rinse the sponge and allow it to air dry at the end of the shift for hygienic matters. Rolling This is a common practice when preparing a Bloody Mary or Red Snapper; the tomato juice, spirit, juice and spices are rolled from one tin to another with or without ice avoiding a foamy look, which would be obtained by shaking it. A very famous drink prepared with this method is from Professor Jerry Thomas: The Blue Blazer. Shake Mixing a drink by shaking it also chills it and dilutes it. Too little ice will quickly melt in the shaker and the result will be an over-diluted cocktail. Also fill your cocktail with two-thirds of ice. DO NOT USE THE SAME ICE TWICE. Shake and strain consists of straining the liquid into the glass leaving the ice (and the fruit pulp) behind in the shaker. Shake and pour consists of shaking the ingredients and pouring everything into the glass without straining. NEVER SHAKE CARBONATED BEVERAGES. See the three types of cocktail shakers in the Tools of the Trade. Stirring If a cocktail recipe calls for “stir with ice and strain,” use a bar spoon with a twisted stem and a mixing glass. The glass of a Boston shaker is usually used, although, special lipped mixing glasses are available. Fill the mixing glass with ice, strain the water from melted ice, add the ingredients, slide the bar spoon inside the glass, and twirl gently between thumb and forefinger allowing a rotating movement. Strain and serve. This technique is used when crafting cocktails with delicate ingredients such as vermouth, fortified wines, Sake, white and brown spirits, cocktail like Manhattans and dry martinis where the ingredients are not subject to be bruised violently over ice. Straight Up The service technique consists of straining a beverage previously chilled over ice into a glass without ice. Straining Whether using a Boston shaker with a Hawthorn strainer or a three piece shaker with a built in shaker, there are some drinks that require a tea strainer in order to remove smaller particles such as raspberry seeds or fruit pulp for example. Hold the tea strainer between the shaker’s flowing liquid and glass.

Mixology Tidying Up After night service, all dirty glasses and working tools should be removed from the counter and washed. Some cleaning operations are not necessary every day, but should be performed at least once a week. These include cleaning the inside of refrigerators, display cases, silverware, etc. The bottles and pourers must be cleaned daily and put in the same place after use, with the label facing forward, not only the bar looks well organized, but the bottles are easy to find again. Bottles containing sugary liqueurs (Like Cointreau, Grand Marnier and Baileys for example) should be clean daily, because liqueur drops tend to form sticky deposits on the exterior of the bottle. Bear in mind that a place for everything will save a lot of time and confusion, especially behind the bar; no rush should interfere with this system. Perishables, such as juices, cream, eggs and fruit garnishes should be checked at least twice a day and replaced when necessary. Keep draft beer overflow pipe clean and clear by pouring hot water daily. Ashtrays should be washed and free of residual stains. When possible, come out from behind the bar and stand at the counter when time allows do so, take an accurate look at the bar, making sure everything is in the proper place nicely and tidily. Replace wilt flowers, check the bar menus if they are in good presentable conditions and free of stains, make sure that the floor is clean and bar stools properly aligned. The atmosphere and décor combined with your professional image and performance are essential factor for a customer's positive overall impression!

ATTRIBUTIONS Francesco Lafranconi is Director of Southern Wine and Spirits of Nevada'sAcademy of Spirits and Fine Service. Lafranconi learned his craft at the world's finest properties including the Geneagles Hotel (Scotland), The Palace Hotel (Switzerland), the Intercontinental Hotel (Germany), and Harry's Bar and Hotel Cipriani in Venice, Italy. He is Chairman and Co-founder of Nevada's Chapter of the United States Bartenders Guild (U.S.B.G.) and an active member of the International Bartenders' Association (I.B.A.), recognized in more than 50 countries. Lafranconi has received top honors in prestigious, international cocktail competitions around the world including the J. White Course and The Bacardi Martini Grand Prix World Final (1988.) Bridget Albert is the SWS Regional Director of Mixology IL, KY, MN. She represents the United States Bartenders’ Guild as the President of the National Charity Foundation, and in 2005 was awarded 2nd place at Bacardi Martini Grand Prix World Finals. Albert has been featured in local and national media, including Chicago Sun-Times, Chicago Magazine, Fox News Chicago, Oprah.com and the Food Network.

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Jeff Rogers is an award winning Mixologist with over 19 years of experience. His focus is the guest experience, simple and fresh cocktails, education, and entertainment. Jeff has used his expertise to successfully compete in over 70 cocktail competitions all over the world. He is highly sought after by top restaurants and bars for his training abilities in cocktail bars, nightclubs, chain restaurants, flair bars, and lounges. His all-around experience allows him to consult on all levels of the service industry. As a founding member of the North Star Bartender’s Guild of Minnesota and an active member of the United States Bartender’s Guild, he uses his passion for education to “raise the bar” of the cocktail landscape in the Midwest. Jeff has been featured in multiple publications and on multiple television programs that include, Star and Tribune, Vitamn, Citypages, Perk at Play, Fox Morning, and Twin Cities Live.

ATTRIBUTIONS Tony Abou-Ganim is widely regarded as one of the pioneering and leading bar professionals in the world. He has made dozens of national TV appearances on shows including TODAY, Iron Chef America, Good Morning America, CBS This Morning, CNBC, Fox News and more. Abou-Ganim is the author of The Modern Mixologist: Contemporary Classic Cocktails (Agate, 2010) which offers readers an in-depth look into spirits and ingredients available to today’s mixologist, both professional and amateur alike; and Vodka Distilled: The Modern Mixologist on Vodka and Vodka Cocktails (Agate, 2013) a one-of-a-kind resource that sets the standard in defining and understanding the world’s most consumed spirit. Abou-Ganim also has a DVD to his credit, Modern Mixology: Making Great Cocktails at Home, and hosted the Fine Living program Raising the Bar: America’s Best Bar Chefs. His custom-designed line of Modern Mixologist bar tools was released in the summer of 2013 and provides the professional and amateur cocktail enthusiast the best tools of the trade. Books, tools and more at www.modernmixologist.com. Amy Christenson is a Graphic Designer Based in Minneapolis Minnesota. Specializing in brand identity design, logo design and print design. She is employed by BrandMuscle as the Lead On-Site Graphic Designer for Southern Wines & Spirits of Minnesota. She designed the Logo, layout and edited photos and graphics for this Academy of Spirits and Fine Service Manual. Brandmuscle is a local marketing software company that enables brands to own the local decision point by empowering their network of local distributors, dealers, franchisees and salespeople with everything they need to deliver brand-approved marketing tactics customized to local needs, tastes and other relevant differences that can affect the sale. This Manual was printed and produced with the help of Brandmuscle Print Center.

Bibliography Baker, Charles H., Jr. The Gentleman’s Companion, Volume II, Being an Exotic Drinking Book. New York: The Derrydale Press, 1939. Beverage Testing Institute. “Tastings Newsletter.” 2005. Beverage Testing Institute. Date accessed: December 2005. http://www.tastings.com/spirits/rum.html Beverage Testing Institute. The Beverage Testing Institute’s Buying Guide to Spirits. Edited by Alan S. Dikty. New York: Sterling Publishing Co., Inc., 1999 Government Printing Office (GPO). “GPO Access.” 2005 Electronic Code of Federal Regulations (e-CFR.) Date Accessed: December 2005. http://ecfr.gpoaccess.gov Grossman, Harold J. Grossman's Guide to Wines, Beers and Spirits. Revised by Harriet Lembeck. Seventh edition. New York: Macmillan General Reference, 1983. In Praise of Wine. Compiled & edited by Joni G. McNutt. Santa Barbara: Capra Press, 1993. Lafranconi, Francesco. “Academy of Spirits and Fine Service, Southern Wine and Spirits of Nevada.” 2005. Murtagh, John E., Ph.D. “A glossary of technical terms and abbreviations.” 2003. Murtagh & Associates. Date Accessed, December 2005. http://www.murtagh.com/glossary.html “ProBrewer.com.” 2005. BEERWeek. Date Accessed: December 2005. www.probrewer.com Hills, Phillip. Appreciating Whisky. London: Trafalgar Square, 2000.

DRink Terminology Aperitif: A beverage enjoyed before the meal to stimulate the appetite. Buck: A tall drink of spirit mixed with ginger ale and freshly squeezed lime juice. Build: To pour ingredients directly into glass. Cobbler: Fortified wine or spirits, sugar, pineapple syrup, (orange curacao); served over crushed ice; garnished with fresh fruit and mint; served with straws. Cocktail: Base spirit, a modifier and an accent, 3 - 5 ounces; served well-chilled without ice in a stemmed cocktail glass. Collins: A tall mixed drink made with a primary spirit, lemon juice, sugar, soda water; garnished with an orange-maraschino cherry pinwheel; served in a 10 - 14 ounce Collins glass. Cooler: A tall mixed drink made with a spirit and a carbonated beverage; traditionally served in Collins glass, garnished with long citrus spiral. Crusta: Brandy, maraschino liqueur, bitters and lemon juice; served in a sugar-frosted wineglass, lined with the peel of an entire lemon. Daisy: Spirit, raspberry syrup, lemon juice, sugar and soda water; traditionally served in a metal tankard over crushed ice. Digestif: A beverage enjoyed after the meal to aid digestion. Eggnog: Spirit, egg yolk, sugar and cream. Fix: Spirit (originally gin), pineapple syrup, lemon juice, sugar and crushed ice; served in a highball glass, garnished with pineapple spears. Fizz: Primary spirit, lemon juice, egg white, sugar and soda water; served in an old fashioned glass with ice or a fizz glass without ice. Flip: Fresh eggs, spirits, sugar, citrus juice and sometimes cream. Float: To carefully pour a small amount of spirit on top of a cocktail. Grog: A rum-based cocktail made with fruit and sugar. (Originally grog was rum and water, issued to sailors of the Royal Navy.) Highball: A tall drink consisting of one spirit and one mixer (traditionally soda water and ginger ale); served in a 10 - 12 ounce highball glass.

Drink Terms Julep: Spirit (usually bourbon), sugar, mint and soda water; served with crushed ice. Milk Punch: Spirit, milk and sugar, dusted with freshly-grated nutmeg. Mist: Any spirit served over crushed ice. Muddling: To mash herbs and/ or fruit with sugar in the bottom of an old fashioned or mixing glass to release essential oils and juices; essential for Old Fashioneds, Caipirinhas, Mint Juleps and Mojitos. Neat: Served without mixers or ice. On the rocks: Ingredients poured directly into ice-filled rocks glass. Puff: Equal parts spirits and milk, topped with soda; a traditional afternoon cocktail. Punch: At least 5 ingredients, most commonly: spirit, sugar, juice, spice and water. Presbyterian: Base spirit (usually bourbon) and equal parts soda and ginger ale; served over ice. Rickey: A tall mixed drink made with a primary spirit (generally gin), lime juice, with or without sugar, soda water; garnished with an orange-maraschino cherry pinwheel; served in a 10 - 14 ounce Collins glass. Compare to a Collins. Shaken: Ingredients are added to an ice-filled mixing glass and shaken until well blended and chilled. Sling: A tall cocktail with a spirit, citrus juice, sugar, and possibly soda. Smash: A short Julep served in an old fashioned glass without soda. Sour: Spirit, lemon juice and sugar; served shaken and strained into a glass. Served straight up in a 3 ounce sour glass garnished with a maraschino cherry; served on the rocks in a 10 ounce old fashioned glass, garnished with orange-maraschino cherry pinwheel. Stir: Ingredients added to an ice filled mixing glass and stirred until blended. Straight up: Served chilled (either shaken or stirred) without ice. Swizzle: A tall drink consisting of spirit, lime juice, bitters and sugar, served over crushed ice; mixed by rotating a swizzle (which resembles an egg beater) rapidly between the hands until the drink is frothy and the glass frosts. Toddy: Spirit, hot water, sweetener, spices, and juice(s).

Measurement & Conversions Dash

=

1/24 ounce

Scruple

=

1/24 ounce

Teaspoon

=

1/8 ounce

Splash

=

¼ ounce

Tablespoon =

½ ounce

Pony

=

1 ounce

Jigger

=

1 ½ ounce

Gill

=

1 ½ ounce

Wine glass

=

3 - 8 ounces, depending on style & usage

Cup

=

8 ounces

Pint

=

16 ounces

500 ml

=

16.9 ounces

750 ml

=

25.4 ounces

Fifth

=

25.6 ounces

Quart

=

32 ounces

1 liter

=

33.8 ounces

1.5 liter

=

50.7 ounces

1.75 liter

=

59.1 ounces

Flagon

=

64 ounces

CONVERSION ¼ ounce

=

.07 cl

½ ounce

=

1.4 cl

1 ounce

=

2.8 cl

1 ½ ounce

=

4.2 cl

2 ounces

=

5.6 cl

Glossary Abv: Alcohol by volume. Alembic: The traditional pot still, requiring several cycles of distillation to refine the alcohol to the desired level. Alcohol: A volatile, colorless liquid, obtained through the fermentation of a liquid containing sugar. The primary beverage alcohol is ethyl alcohol (or ethanol, C2H5OH.) Ethanol has a boiling point of 173-degrees Fahrenheit (as compared to water's boiling point of 212-degrees F.) Aqua Vitae: Strong distilled alcohol; Latin for “water of life.” The Gaelic transformation - uisce beatha - transformed further to “whiskey.” Batch Fermentation: The fermentation of a set amount of mash in a single vessel. Beer: Fermented liquid drawn off cereals and malt, and flavored with hops. Bonded: Spirits distilled out at 160 proof, aged at least 4 years, bottled at 100 proof. Bonded whiskey is straight. The US Congressional Bottled in Bond Act of 1897 required production supervised daily by the US Treasury Department and that spirit remain in a government warehouse until sale. Bottles were authenticated with strip stamps. The 1980 All-In-Bond system allows spirit - with documented production - to remain in custody of producer; no daily government inspection, no strips stamps. Certain rums and brandies are also bottled in bond. Botanicals: Herbs, spices and other plant materials, especially juniper berries, used in gin production. May include materials such as orange and lemon peels, coriander seed, fennel seed, angelica root, cinnamon bark, cassia bark, cardamom seed, etc. Carbon Dioxide: A colorless non-flammable gas, (CO2,) approximately 1.5 times the weight of air. Chaptalization: The addition of sugar to juice or must to stimulate fermentation and/ or increase alcohol content. Condensation: The process by which a gas or vapor changes to a liquid. Congeners: Chemical compounds which are produced (together with ethanol) during fermentation, frequently referred to as “impurities.” Common congeners are methanol, acetaldehyde, esters (such as ethyl acetate), and fusel oils, (higher alcohols, particularly amyl alcohols.) Distillation: The evaporation and subsequent collection of a liquid by condensation as a means of purification. Enzyme: Proteins that act as catalysts to promote chemical reactions, (examples: zymase, diastase, maltase.) Fermentation: A natural process in which yeast “eats” sugar, producing alcohol, carbon dioxide and other by-products, especially hea

Glossary Fermentation Efficiency: The measure of the actual output of a fermentation product such as ethanol, in relation to the theoretically-obtainable yield. Fusel Oil: Term used to describe the higher alcohols, (such as propanol, butanol and amyl alcohol,) which are congeners. They are believed to be a cause of hangovers. The fusel oils have higher boiling points than ethanol. Heads: The beginning phase of the distillation process; also called “foreshots.” Hearts: The middle phase of distillation; also called “heart,” el corazon, etc. Higher Alcohols: Alcohols having more than two carbon atoms within their molecule. The lower members of this group, namely propanol, butanol and amyl alcohol, are major constituents of fusel oil. Lees: Spent yeast cells and other residue from fermentation. Malt: Barley grains steeped in water, germinated and dried. At this stage, the malt (or “malted barley”) contains considerable amounts of alpha and beta amylase enzymes, which can convert barley and other starches to fermentable sugars. (The enzyme activity in barley malt contains sufficient enzymes to convert approximately 10 times its weight in other unmalted grains.) Malo-lactic fermentation: A secondary, anaerobic fermentation in which malic acid (a tart acid) is transformed to lactic acid (a creamy acid.) Mash: A mixture of milled grain or other fermentable carbohydrate with water. Mash bill: The recipe of grains to be transformed into spirit. Mash tun: Vessel containing the mash. Mashing: A cooking process to soften starch cells and facilitate “saccharification,” the conversion of a complex carbohydrate, (such as starch,) into fermentable sugars, (such as glucose or maltose,) by use of enzymes or acids. Malt wine: A mash bill of predominantly malted barley. Molasses: The thick liquid remaining after sucrose has been removed from the mother liquor of clarified concentrated cane or beet juice, in sugar manufacture. It may contain approximately 45 - 60% by weight of fermentable sugars and approximately 10 per cent ash (or salts.) Neutral spirit: Defined by the B.A.T.F. as “distilled spirits produced from any material at or above 190° proof ”. In practice, neutral spirit is purified, odorless, tasteless and colorless ethanol, produced by distillation and rectification which removes any significant amount of congeners. Peat: A compost of vegetable matter, primarily heather, found in bogs. Peat is coal in its primary stage and is pressed and dried for fuel. Potstill: A simple batch distillation unit consisting of a tank, (which is heated by an internal steam coil or by an external fire,) and an overhead-vapor pipe leading to a condenser.

Glossary Proof: A measure of the absolute-ethanol content of a distillate containing ethanol and water. In the U.S. absolute ethanol is 200° proof; each degree of proof is equal to 0.5% abv. (i.e., a 100 proof beverage is 50% abv.) Rectification: Purifying alcohol by repeated or fractional distillation to remove water and undesirable compounds. Saccharification: The conversion of a complex carbohydrate, (such as starch,) into fermentable sugars, (such as glucose or maltose,) by use of enzymes or acids. Single Malt Scotch Whisky: Malt whisky produced at 1 Scottish distillery. Sour mash: Fermentation stimulated by residue from a previous fermentation, as opposed to “sweet mash.” Starch: The principal energy-storage product of photosynthesis, found in most plants, particularly roots, tubers and cereal grains. Starch may be subjected to saccharification to yield dextrins and glucose. Sugar: Any of a class of water-soluble, simpler-carbohydrate, crystalline compounds, (that vary widely in sweetness.) Sweet mash: Fermentation stimulated by fresh yeast, as opposed to "sour mash." Tails: The final phase of distillation; also called "feints", "cabeza", "colas." U.S. Gallon: A measure of 231 cubic inches liquid at 60°F. It is the equivalent of 3.785 liters, in the metric system, or 5/6 of an Imperial gallon. Varietal: A wine produced with predominantly 1 grape variety and named for that variety. Vatted Malt Scotch Whisky: Malt whisky produced from more than 1 Scottish distillery. Volatility: The tendency of a solid or liquid to pass into the vapor state at a given temperature. Wash: The newly fermented beer, also called “simple beer.” Wash back: Fermenter. Wine: The fermented juice of grapes & other fruit. Wort: Liquid strained off the mash, which is fermented into “wash” or “simple beer.” Yeast: Unicellular fungi, (generally members of the class Ascomycetaceae, although a few are members of the class Basidiomycetaceae). Many yeasts are capable of producing ethanol and carbon dioxide by the anaerobic fermentation of sugars. Yeasts are composed of approximately 50 per cent protein and are a rich nutritional source of B vitamins