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Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
Ciroc with history & flavors
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Ciroc with history & flavors

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  • The only thing to drink is Beer Mead and Wine
  • In the beginning the most accessible resource and alcoholic spirit was wine. So naturally when distillation come into play grapes were the first material everyone reached for.
  • Major disadvantage for all….water with such low alc content it froze Difficult to ship forcing them to store it outside which lead to… Innovation: The water and the congeners froze but alc created an ice slush which upon melting created a higher alc drink.
  • THE YEAR: 13 th to 14 th Century FERMENTATION They knew that if add water to the raw material & left it outside it would natural ferment or they would add a fermented dough or bakers yeast. The higher the concentration of the raw material and longer it sat the better the end result. COGNERS They also realize that if they left outside in the cold temperature the parts that they didn’t want congeners and other impurities would freeze along with the water, thus a higher proof cleaner spirit was created.
  • 1582- The switch is made from grapes to grain- A product called “Korenbrandewijn” corn brand wine is being made Due to wars getting grapes from France is a pain in the Arse Grapes were also more expensive, grain cheap and accessible
  • 1400’S THE POT-STILL ARRIVES IN EASTERN EUROPE THE WORD VODKA WAS DOCUMENTED In 1405 the word Woda appears in a polish document. This became their claim to fame that vodka was first created in their country So until the 15th century all proof show that the pot still had not reached its way to Russian yet and the locals were drinking beer, mead, other assorted drinks that were similar to vodka which they flavored with herbs, spices and honey and when they could get there hands on it wine. The Russians are the ones that made it popular and help launch it into the rest of the world .
  • The vodka of today, is only about 100 years old The credit of inventing today’s vodka goes to Dmitry Mendeleev. He was a chemist employed by the government. In 1894 he discovered that the 40% water-alcohol mixture was the most homogeneous He also developed the basic principles of today’s modern vodka industry. The result: the standards for how all vodkas should be made is established
  • 1860's Smirnov distillery opened in Moscow, Trading House of PA Smirnov. 1870's Andrew Albanov , a chemist, discovered the absorption qualities of charcoal. Smirnov became the first to use charcoal for vodka filtration and introduced continuous distillation for consistent product quality. 1886 Tsar Alexander the third discovered a vodka for his palate and that was Smirnoff and it was issued royal warrant that made it the official vodka of the Tsars. He became Count Smirnov, and started wearing fur coats. The family became a part of Russian aristocracy just in time for the Russian Revolution. 1917 Russian Revolution , the Bolsheviks confiscated all private industry in Moscow and converted the Smirnov distillery into a state garage. 1920'sFleeing Russia for his life, Vladimir , one of Smirnov’s sons, ended up in Paris. He adopted the French version of the family name, Smirnoff. Vladimir met Rudolf Kunett , a native Russian who worked in the U.S., and together they decided to find out if Smirnoff would appeal to the U.S
  • EARLY YEARS: FERMENTATION WERE MOST LIKELY TO CREATE ALCOHOLIC BEVERAGES SUCH AS MEAD, WINE, AND BEER AS FAR BACK AS 7,000 BCE IN PARTS OF THE MIDDLE EAST.. WHILE THE GENERAL PRINCIPLE OF FERMENTATION IS THE SAME ACROSS ALL OF THESE DRINKS THE PRECISE METHODS OF ACHIEVING IT, AND THE END RESULTS, DIFFER.
  • BEER/GRAIN VODKA IS MADE BY TAKING A GRAIN, SUCH AS BARLEY , WHEAT , OR RYE , GERMINATING AND DRYING IT, AND PULPING IT INTO A MASH. THIS MASH THE MASH IS COOKED TO RELEASE THE STARCH FOR CONVERSION INTO SUGAR. YEAST IS ADDED TO THE MIXTURE. THIS YEAST “EATS” THE SUGAR PRESENT IN THE MASH AND CONVERTS IT INTO CARBON DIOXIDE AND ALCOHOL. TIME: SHORT OR LONG DEPENDING ON THE DISTILLERS PREFERENCE
  • WINE IS CREATED USING A SIMILAR METHOD THAT ALSO INVOLVES FERMENTATION. GRAPES ARE CRUSHED TO RELEASE THE SUGAR-RICH JUICES, WHICH ARE THEN EITHER TRANSFERRED QUICKLY AWAY FROM THE SKINS OR LEFT TO REST FOR A TIME TO ABSORB SOME OF THE FLAVOR, TANNINS, AND COLOR OF THE SKINS. YEAST IS THEN ADDED , AND THE GRAPE JUICE IS ALLOWED TO FERMENT FOR A NUMBER OF WEEKS, AT WHICH POINT IT IS MOVED TO DIFFERENT CONTAINERS AND FERMENTED AT A SLOWER RATE, AND EVENTUALLY AGED OR BOTTLED
  • MANY VODKA BRANDS WOULD HAVE YOU BELIEVE THAT WATER MAKES ALL THE DIFFERENCE. IN TRUTH, ONCE WATER IS PURIFIED IT HAS RELATIVELY LITTLE EFFECT ON THE END PRODUCT
  • Slower more time consuming process Carefully monitored by the master distiller. The result: A fuller more viscous mouth feel More flavorful product because it contains more of the aromatics, congeners, and flavor elements of the mash from which it was produced
  • It is difficult to reach the level of purity required by law with many raw materials, while still retaining flavour and texture. It was recognised that elevated grapes were needed for flavour reasons. elevation = colder climate = freshness retained (It is worth noting that grapes hardly grow over 600m) Many samples of Grape from around France were tasted. The grape chosen was the Mauzac Blanc. It was chosen for its citrus and apply flavours. There are only two places in France where Mauzac is grown. One of these is Gaillac, the other is Limoux. .
  • (1 month more than Sauvignon Blanc for example).
  • (1 month more than Sauvignon Blanc for example).
  • (1 month more than Sauvignon Blanc for example).
  • (1 month more than Sauvignon Blanc for example).
  • A process used to preserve the grapes distinctive freshness and extract a more flavourful combination of the fruit character.
  • This is a process where the pulp and skin can infuse together so that all the flavours are retained. The slower the process the better, as the flavors retained are light and flavorful.
  • Transcript

    • 1. LIQUID HISTORYMy great, great grandmother fromLithuania used to say. Vodka is only drunkfor a reason, and if you have a bottle ofvodka you’ll always find a reason!
    • 2. VODKA FACTS• 1 out of every 4 bottles sold in the us is vodka
    • 3. VODKA FACTS• 1 out of every 4 bottles sold in the us is vodka• This equals 44 million 9 liter cases sold a year.
    • 4. VODKA FACTS• 1 out of every 4 bottles sold in the us is vodka• This equals 44 million 9 liter cases sold a year.• Over 400 brands sold
    • 5. VODKA FACTS• 1 out of every 4 bottles sold in the us is vodka• This equals 44 million 9 liter cases sold a year.• Over 300 brands sold• Why: – Vodka is quick to produce and get to market
    • 6. VODKA FACTS• 1 out of every 4 bottles sold in the us is vodka• This equals 44 million 9 liter cases sold a year.• Over 300 brands sold• Why: – Vodka is quick to produce and get to market – Mixability • Its ability to mix with almost anything, means there is a cocktail to fit every taste, savory, sweet, dry
    • 7. VODKA FACTS• 1 out of every 4 bottles sold in the us is vodka• This equals 44 million 9 liter cases sold a year.• Over 300 brands sold• Why: – Vodka is quick to produce and get to market – Mixability • Its ability to mix with almost anything, means there is a cocktail to fit every taste, savory, sweet, dry
    • 8. VODKA’S FIRST STEPS• THE Year Is 900 AD the only thing to drink is BEER, MEAD AND WINE
    • 9. GRAPE BEGININGS
    • 10. VODKA’S FIRST STEPSBack then:Booze was hard to shipLimited inside storageLow in Alcohol
    • 11. VODKA’S FIRST STEPS13th to 14th Century Natural fermentation Accidental Distillation Filtration
    • 12. VODKA’S FIRST STEPS
    • 13. Grapes to Grain
    • 14. VODKA’S FIRST STEPS 14TH Century: The Pot Still Arrives in Eastern Europe The word for “Vodka” – “Woda” was documented in Poland 15th Century: It is documented in Russia as “Voda” 15
    • 15. VODKA ADVANCES 17TH Century: – Vodka rises up the social scale – Peter the Great: travels to bring back technical advancements
    • 16. VODKA ADVANCES
    • 17. VODKA ADVANCES Dmitry Mendeleev.. In 1894 he discovered that the 40% water-alcohol mixture was the most homogeneous
    • 18. Vodka Comes America
    • 19. SMIRNOFF VODKA 1930: Enters the USA but unfortunately it is unsuccessful 1950: Joins up with Hublien Inc, a marketing company who kicks off the brand with two unconventional methods.
    • 20. MOSCOW MULE1 1/4 oz Smirnoff vodka- 3 oz. ginger beer- 1 tsp. sugar syrup- 1/4 oz. lime juice- 1 sprig mint- 1 slice lime
    • 21. SMIRNOFF LEAVES YOU BREATHLESSIt also leaves you in strangesituations where your obviouslydrunk wife dances with glee at thesight of her 8th martini on your tophat.Pictured: Rod Alexander and BambiLynn (Mrs. Rod Alexander) 
    • 22. How Vodka is Produced
    • 23. STEP ONE- RAW MATERIALS Throughout history, vodka has been created with many base ingredients. Examples would include: 3. Wheat 4. Rye 5. Barley 6. Corn 7. Neutral Grains 8. Grapes 9. Potatoes
    • 24. RAW MATERIAL THE RAW MATERIALS ARE ONE OF THE MOST IMPORTANT FACTORS IN FLAVOUR: • WHEAT GIVES ANISEED CHARACTERS
    • 25. RAW MATERIAL THE RAW MATERIALS ARE ONE OF THE MOST IMPORTANT FACTORS IN FLAVOUR: • WHEAT GIVES ANISEED CHARACTERS • RYE GIVES A NUTTY SWEETNESS
    • 26. RAW MATERIAL TASTE DIFFERENCES THE RAW MATERIALS ARE ONE OF THE MOST IMPORTANT FACTORS IN FLAVOUR: • WHEAT GIVES ANISEED CHARACTERS • RYE GIVES A NUTTY SWEETNESS • CORN GIVES A BUTTERY, CORN ON THE COB TASTE
    • 27. RAW MATERIALTASTE DIFFERENCES THE RAW MATERIALS ARE ONE OF THE MOST IMPORTANT FACTORS IN FLAVOUR: • WHEAT GIVES ANISEED CHARACTERS • RYE GIVES A NUTTY SWEETNESS • CORN GIVES A BUTTERY, CORN ON THE COB TASTE • POTATO GIVES A CREAMY, STARCHY TEXTURE
    • 28. RAW MATERIAL TASTE DIFFERENCES THE RAW MATERIALS ARE ONE OF THE MOST IMPORTANT FACTORS IN FLAVOUR: • WHEAT GIVES ANISEED CHARACTERS • RYE GIVES A NUTTY SWEETNESS • CORN GIVES A BUTTERY, CORN ON THE COB TASTE • POTATO GIVES A CREAMY, STARCHY TEXTURE • GRAPE IMPARTS A RAISIN, HONEYED CITRUS TASTE
    • 29. LIQUID YIELD’S THE RESULTANT YIELDS ALSO VARY GREATLY, AFFECTING THE FINAL PRICE OF VODKAS. • 100KG OF POTATOES YIELDS APPROX 10L OF SPIRIT
    • 30. LIQUID YIELD’S THE RESULTANT YIELDS ALSO VARY GREATLY, AFFECTING THE FINAL PRICE OF VODKAS. • 100KG OF POTATOES YIELDS APPROX 10L OF SPIRIT • 100KG OF GRAPES YIELDS APPROX 12L OF SPIRIT
    • 31. LIQUID YIELD’S THE RESULTANT YIELDS ALSO VARY GREATLY, AFFECTING THE FINAL PRICE OF VODKAS. • 100KG OF POTATOES YIELDS APPROX 10L OF SPIRIT • 100KG OF GRAPES YIELDS APPROX 12L OF SPIRIT • 100KG OF WHEAT OR BARLEY YIELDS APPROX 35L OF SPIRIT
    • 32. LIQUID YIELD’S THE RESULTANT YIELDS ALSO VARY GREATLY, AFFECTING THE FINAL PRICE OF VODKAS. • 100KG OF POTATOES YIELDS APPROX 10L OF SPIRIT • 100KG OF GRAPES YIELDS APPROX 12L OF SPIRIT • 100KG OF WHEAT OR BARLEY YIELDS APPROX 35L OF SPIRIT • 100KG OF CORN YIELDS APPROX 40L OF SPIRIT
    • 33. STEP 2 -FERMENTATION SIMPLE DEFINITION: THE PROCESSOF CONVERTING SUGAR TO ALCHOL AND CO2
    • 34. GRAIN FERMENTATION Starts with Beer
    • 35. GRAPE FERMENTATION STARTS WITH WINE
    • 36. Step 3- WATER
    • 37. STEP 4-DISTILLATION.• DISTILLATION ACHIEVES 2 THINGS: • BRINGS THE VODKA’S STRENGTH TO THE DESIRED ALCOHOLIC PERCENTAGE • REMOVES IMPURITIES
    • 38. HOW DISTILLATION WORKS• The wash/wine is placed in a still (continuous or pot still)
    • 39. HOW DISTILLATION WORKS• The washed is placed in a still (continuous or pot still)• Heat is applied underneath the still to heat the liquid•
    • 40. HOW DISTILLATION WORKS• The washed is placed in a still (continuous or pot still)• Heat is applied underneath the still to heat the liquid• The alcohol boils and turn into vapor leaving the water behind.
    • 41. HOW DISTILLATION WORKS •• The vapor travels up the still & the top will gather in a coil.
    • 42. HOW DISTILLATION WORKS •• The vapor travels up the still & the top will gather in a coil.• Cold water is applied to the outside of the coil
    • 43. HOW DISTILLATION WORKS •• The vapor travels up the still & the top will gather in a coil.• Cold water is applied to the outside of the coil• The cold water condenses the vapor back into liquid.
    • 44. HOW DISTILLATION WORKS •• The vapor travels up the still & the top will gather in a coil.• Cold water is applied to the outside of the coil• The cold water condenses the vapor back into liquid.• This liquid is then collected and separated into heads, heart and tails
    • 45. DISTILLATIONPot vs Continuous
    • 46. STEP 5- FILTRATION
    • 47. FLAVORS1986- Flavored vodka wasintroduced in the United States
    • 48. FLAVORSVARIETY OF TECHNIQUES TO FLAVOR THEIR SPIRIT.• Method One: Essential oils from the peel of the fruit rather than the pulp produce the truest essence of flavor.
    • 49. FLAVORSVARIETY OF TECHNIQUES TO FLAVOR THEIR SPIRIT.• Method One: Essential oils from the peel of the fruit rather than the pulp produce the truest essence of flavor.• Method Two: Maceration add aromatic oils to the clear vodka by macerating, or steeping, the fruit in the vodka for several weeks then distilling again to purify.
    • 50. FLAVORSVARIETY OF TECHNIQUES TO FLAVOR THEIR SPIRIT.• Method One: Essential oils from the peel of the fruit rather than the pulp produce the truest essence of flavor.• Method Two: add aromatic oils to the clear vodka by macerating, or steeping, the fruit in the vodka for several weeks then distilling again to purify.• Method Three: Others use blends of natural fruit essences and add them to vodka at the end of the production process, just prior to bottling.
    • 51. FLAVORSVARIETY OF TECHNIQUES TO FLAVOR THEIR SPIRIT.• Method One: Essential oils from the peel of the fruit rather than the pulp produce the truest essence of flavor.• Method Two: Some distillers add aromatic oils to the clear vodka by macerating, or steeping, the fruit in the vodka for several weeks then distilling again to purify.• Method Three: Others use blends of natural fruit essences and add them to vodka at the end of the production process, just prior to bottling.• Method Four: cost-effective brands may use a blend of synthetic essences that are mixed with the vodka.
    • 52. THE BIRTH OF CÎROC VO D K A and GRAPE Cold Warm Clean Flavors Harsh Heritage54
    • 53. THE BIRTH OF CÎROC
    • 54. THE BIRTH OF CÎROCGaillac is a place of historical importance. It was thesecond place where Romans planted grapes after theysettled in new lands and spread the wine culture in 900 AD.HOME OF THE UGNI BLANC GRAPE
    • 55. THE BIRTH OF CÎROC • Many samples of Grape from around France were tasted.
    • 56. THE BIRTH OF CÎROC • Many samples of Grape from around France were tasted. • The grape chosen was the Mauzac Blanc. It was chosen for its citrus and apply flavours.
    • 57. THE BIRTH OF CÎROC • Many samples of Grape from around France were tasted. • The grape chosen was the Mauzac Blanc. It was chosen for its citrus and apply flavours. • The Mauzac grapes are picked late in the season for optimum ripeness.
    • 58. THE BIRTH OF CÎROC • Many samples of Grape from around France were tasted. • The grape chosen was the Mauzac Blanc. It was chosen for its citrus and apply flavours. • The Mauzac grapes are picked late in the season for optimum ripeness. • The Mauzac grape needs extra time reach full maturity
    • 59. THE COLD PROCESSUnlike grain, grapes do not needheat to release their fermentablesugars.
    • 60. THE COLD PROCESSUnlike grain, grapes do not needheat to release their fermentablesugars.
    • 61. COLD MACERATION Pulp – No Flavor Skin – Full of FlavorAfter the de-stemming, thegrapes are cold maceratedat approx. 4° for about 24hours. COLD MACERATION VATS
    • 62. COLD STORAGEMacerated grapes areplace in tanks.
    • 63. COLD STORAGEMacerated grapes areplace in tanks.The heavy pulp falls to thebottom.
    • 64. COLD STORAGEMacerated grapes are place intanks.The heavy pulp falls to thebottom.The pulp is taken to a specialcold storage vat where it isrested at 0°c
    • 65. COLD STORAGEMacerated grapes are place intanks.The heavy pulp falls to thebottom.The pulp is taken to a specialcold storage vat where it isrested at 0°cLeft behind are the light freshjuices
    • 66. FERMENTATION•Two fermentations: at cooltemperatures (18-20°C) FERMENTATION VAT
    • 67. FERMENTATION•Two fermentations: at cooltemperatures (18-20°C) – one: with the light citrus juices FERMENTATION VAT
    • 68. FERMENTATION•Two fermentations: at cooltemperatures (18-20°C) – one: with the light citrus juices – second: with the heavy, rich, aromatic juices. FERMENTATION VAT
    • 69. FERMENTATION•Two fermentations: at cooltemperatures (18-20°C) – one: with the light citrus juices – second: with the heavy, rich, aromatic juicesFermentation will last for two weeks. FERMENTATION VAT
    • 70. FERMENTATIONThe two are then blended to form the Mauzac wine of 12 % ABV FERMENTATION VAT
    • 71. FERMENTATIONThe two are then blended to form the Mauzac wine of 12 % ABVThis wine is again stored again at 0° to await distillation. FERMENTATION VAT
    • 72. MAUZAC DISTILLATIONThe resultant Mauzac wine is then transferred to our small family rundistillery deep in the French countryside, for the distillation process. SVE DISTILLERY
    • 73. MAUZAC DISTILLATIONThe Mauzac Wine is distilledcontinuously, twice through atwo column 100% copper still(2x2 = 4 times)
    • 74. MAUZAC DISTILLATIONThe Mauzac Wine is distilledcontinuously, twice through a twocolumn 100% copper still(2x2 = 4 times)The resultant spirit comes off thestill at 93.5% ABV.
    • 75. MAUZAC DISTILLATIONThe Mauzac Wine is distilledcontinuously, twice through a twocolumn 100% copper still(2x2 = 4 times)The resultant spirit comes off thestill at 93.5% ABV.The result of this quadrupledistillation is the Mauzac Spirit, or‘Essence’ of Cîroc
    • 76. UGNI BLANC SPIRITThe Ugni Blanc grapes come from thecountry side north of Bordeaux. . THE UGNI-BLANC GRAPE
    • 77. UGNI BLANC SPIRITThe Ugni Blanc grapes come from thecountry side north of Bordeaux.The grapes are fermented to make asimple wine of about 8% abv. . THE UGNI-BLANC GRAPE
    • 78. UGNI BLANC SPIRITThe Ugni Blanc grapes come from thecountry side north of Bordeaux.The grapes are fermented to make asimple wine of about 8% abv.This wine is then distilled in a four-column continuous still to producerectified neutral grape spirit at 96.5%abvThis makes up about 95% of Cîroc. THE UGNI-BLANC GRAPE.
    • 79. THE FIFTH DISTILLATIONThis final distillation marries the two elements and emphasises the aromatic character. More complex flavours are created thanks to the interaction between the two grape spirits and the copper. Cîroc POT STILLS
    • 80. TASTING AND THE FOUR F’S
    • 81. TASTING AND THE FOUR F’SVODKA’S KEY INFLUENCES
    • 82. TASTING AND THE FOUR F’SVODKA’S KEY INFLUENCES Raw material
    • 83. TASTING AND THE FOUR F’SVODKA’S KEY INFLUENCES Raw material Fermentation
    • 84. TASTING AND THE FOUR F’SVODKA’S KEY INFLUENCES Raw material Fermentation Water
    • 85. TASTING AND THE FOUR F’SVODKA’S KEY INFLUENCES Raw material Fermentation Water Distillation method
    • 86. TASTING AND THE FOUR F’SVODKA’S KEY INFLUENCES Raw material Fermentation Water Distillation method Filtration
    • 87. TASTING AND THE FOUR F’S Fragrance: Odour, scent or perfume. What does it smell of?
    • 88. TASTING AND THE FOUR F’S Fragrance: Odour, scent or perfume. What does it smell of? Flavour: The sensory reaction to a stimulus in the mouth. What does it taste of? It should taste like the ingredients used bread dough, grain, nuttiness, minerals, grapes etc
    • 89. TASTING AND THE FOUR F’S Feel: The physical impression of a liquid in the mouth. How does it feel in your mouth? Is it thin, mouth coating, smooth? – It should silky, clean, smooth, gentle, oily, full, rich, creamy
    • 90. TASTING AND THE FOUR F’S Feel: The physical impression of a liquid in the mouth. How does it feel in your mouth? Is it thin, mouth coating, smooth? – It should silky, clean, smooth, gentle, oily, full, rich, creamy Finish: The sensation remaining in the mouth and throat having swallowed vodka. What are you left with? – Velvety, bitter, clean, spicy
    • 91. CIROC Raw material: 5 % Mauzac blanc grape varietal, 95% Ugni blanc grape varietal Nose: Refined Citrus aromas Taste: Smooth, lightly sweet and enriched by the natural flavor of the grapes Finish: Crisp and Clean
    • 92. CIROC COCONUT Raw material: 100 % Ugni blanc grape varietal Flavoring: Coconut and other tropical flavors Nose: Fresh coconut with a whisper of vanilla edge Taste: Creamy sweet coconut with a faint hint of tart tropical fruit
    • 93. CIROC RED BERRY Raw material: 100 % Ugni blanc grape varietal Flavoring: strawberries and other wild berries Nose: Impactful bouquet of berries with a hint of jam Taste: Ripe and juicy mixed berry flavors Finish: Refreshingly sweet
    • 94. CIROC PEACH Raw material: 100 % Ugni blanc grape varietal Flavoring: Fresh Peaches and natural stone fruits Nose: Sun ripened fresh peaches Taste: Juicy (succulent) peach with a hint of orchard fruits Finish: Velvety fresh and clean

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