4. ALCOHOL
ALCOHOL. C2 H5 OH
Is A Colorless, Flammable, Water Miscible Liquid
Produced By The Chemical Act Of Fermentation Of
Yeast And
Carbohydrates, As Grains, Molasses, Starch, Or Sugar
5. ALCOHOL MAKING
FERMENTATION
• Fermentation Is .
• The Chemical Act That Comes Out Of Soaking Raw Material With
Yeast For Standard Period Of Time.
SUGAR YEAST ALCOHOL 18% MAX + CO2+ =
6. • Distillation Is A Process Of Separating The Component From A
Liquid Mixture By Selective Evaporation And Condensation.
• Distillation May Result In Essentially Complete Separation (Nearly
Pure Components), Or It May Be A Partial Separation That
Increases The Concentration Of Selected Components Of The
Mixture.
Fermented beverage Heat Strong ALCOHOL Content+ =
DISTILLATION
+ cooling
10. VODKA
• While There Are No Universal Rules For Producing Vodka , The Final Product Is
Supposed To Be Colorless, Odorless And Tasteless.
• Traditionally, Vodka Was Made From Potatoes, Corn Or Grains, But It Is Now
Made From A Range Of Exotic Bases Including Grapes, Maple Syrup
• After Distillation, The Spirit Is Filtered To Remove Any Remaining Impurities.
• Coal Is A Traditional Filter, But Brands Today Use A Range Of Materials, Even
Including Diamonds
• Vodka Isn’t Aged And Can Be Bottled And Sold Immediately After Production.
What’s Also Helping To Drive Sales In America Is The Wide Range Of Flavored
Vodkas Now On The Market.
11.
12.
13.
14. • The Name Whiskey Is Derived From The Gaelic Term
Meaning ‘Water Of Life’.
• Whisky Was Most Probably Begun In Ireland. Although
The Scots Are Quick To Point Out That They May Have
Been Making Whisky Long Before.
• It Is Important To Note The Different Spellings Of The
Word
• WHISKEY – Is Irish Whiskey
• WHISKY – Is Scotch And All Others Using Similar Methods
15. Whisky is a
• type of distilled alcoholic beverage made from fermented grain
mash. Various grains (which may be malted) are used for different
varieties, including barley, corn (maize), rye, and wheat. Whisky is
typically aged in wooden casks, generally made of charred white oak.
•Whisky is a strictly regulated spirit worldwide with many classes and
types. The typical unifying characteristics of the different classes and
types are the fermentation of grains, distillation, and aging in wooden
barrels
19. STEP 1 - MALTING
• Barley contains starch which needs to be converted into sugars to
make alcohol.
• Each distiller has their own preference about the type of barley they
buy,
• but they need a type that produce high yields of sugar.
• The barley is soaked for 2-3 days in warm water and then
traditionally spread on the floor of a building called a malting house.
• It is turned regularly to maintain a constant temperature.
20. STEP 2 - MASHING
• The Ground Down Malt, Which Is Called 'Grist', Is Now Added To
Warm Water To Begin The Extraction Of The Sugars.
• The Water Is Normally From A Pure, Reliable, Local Source - This Is
Why Most Distilleries Around The World Are Next To A River Or
Lake.
• The Character Of This Water Can Influence The Final Spirit As It Can
Contain Minerals From Passing Over
The Liquid Combination Of Malt And Water Is Called The Mash
• Putted Into A Large Vessel Called A Mash And Stirred For Several
Hours.
21. STEP 5 - MATURATION
• The Whisky Is Put Into Oak Casks And Stored.
• The Most Common Types Of Oak Casks Are Those That Have
Previously Been Used In The American Bourbon And Spanish Sherry
Industries.
• The Spirit Must Mature In Casks For A Minimum Of Three Years
Before It Is Legally Allowed To Be Called Whisky
• In Scotland. During Maturation, The Flavor's Of The Spirit Combine
With Natural Compounds In The Wood Cask And This Gives The
Whisky Its Own Characteristic Flavor And Aroma.
22. • MALT WHISKY made from malted barley and has
to be distilled in pot stills.
• GRAIN WHISKY Grain whisky is whisky that is not
made from malted barley, mainly from Scotland
and Ireland. It can contain any type of grain,
• BLENDED WHISKY Blended Whisky can contain
any mixture of different whiskies (malt, grain).
23.
24.
25. TEQUILA
CONTRARY TO POPULAR BELIEF
•Tequila Is Not Cactus Juice.
•The Spirit Is Distilled From Blue Weber Agave.
•It Should Never Come With A Worm In The Bottle
•Just Like Champagne Or Cognac, Tequila Can Only Be Made In A Specific Region
•The Mexican State Of Jalisco And Some Surrounding Areas.
•The Area’s Volcanic Soil Is Perfect For Growing Agave.
•Thick Leaves, Takes Between Eight And 12 Years To Reach Maturity Before It Can Be
Harvested.
26.
27. TEQUILA Classifications
PLATA
This Is The Blue Agave Spirit In Its Purest Form. It Is Clear And Typically Un-aged
JOVEN
Gold Tequila Is Typically A Mixto Where Colorants And Flavorings Have Been Added Prior
To Bottling
REPOSADO
Is The First Stage Of "Rested And Aged". The Tequila Is Aged In Wood Barrels Or Storage Tanks
Between 2 Months And 11 Months.
AÑEJO
After Aging For At Least One Year, Tequila Can Then Be Classified As An "Añejo".
The Distillers Are Required To Age Añejo Tequila In Barrels That Do Not Exceed 600 Liters. This
Aging Process Darkens The Tequila To An Amber Color, And The Flavor Can Become
Smoother, Richer, And More Complex.
28.
29. MEZCAL
THERE ARE FEW SPIRITS AS MISUNDERSTOOD AS
MEZCAL. FOR ONE, YOU SHOULD NEVER BUY A
BOTTLE OF THE LIQUOR IF IT CONTAINS A WORM
—THOSE MEZCALS ARE FOR TOURISTS AND
CONTAIN CHEAP ALCOHOL.
Mezcal Like Its Tequila Cousin, Is Made From Agave
Agave Is Actually Part Of The Asparagales Botanical Making It A
Relative Of The Yucca Plant And Joshua Tree.
While Tequila Can Only Be Made In The Tequila Region And From Just
Blue Weber Agave
Mezcal Is Usually Produced In Oaxaca
And Can Be Made From Many Types Of Agave, Some Of Which Only
Grow Wild. Historically, Producers Used Whatever Agave They Found
Locally.
30. TEQUILA .VS. MEZCAL
• TEQUILA LEADS TO MEZCAL
• TEQUILA AND MEZCAL ARE PRODUCED IN DIFFERENT REGIONS
• TEQUILA AND MEZCAL ARE MADE FROM DIFFERENT VARIETIES OF AGAVE
• THE PRODUCTION PROCESS IS DIFFERENT
