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Ciroc with history & flavors

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Ciroc with history & flavors

  1. 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. 2. VODKA FACTS• 1 out of every 4 bottles sold in the us is vodka
  3. 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. 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. 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. 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. 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. 8. VODKA’S FIRST STEPS• THE Year Is 900 AD the only thing to drink is BEER, MEAD AND WINE
  9. 9. GRAPE BEGININGS
  10. 10. VODKA’S FIRST STEPSBack then:Booze was hard to shipLimited inside storageLow in Alcohol
  11. 11. VODKA’S FIRST STEPS13th to 14th Century Natural fermentation Accidental Distillation Filtration
  12. 12. VODKA’S FIRST STEPS
  13. 13. Grapes to Grain
  14. 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. 15. VODKA ADVANCES 17TH Century: – Vodka rises up the social scale – Peter the Great: travels to bring back technical advancements
  16. 16. VODKA ADVANCES
  17. 17. VODKA ADVANCES Dmitry Mendeleev.. In 1894 he discovered that the 40% water-alcohol mixture was the most homogeneous
  18. 18. Vodka Comes America
  19. 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. 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. 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. 22. How Vodka is Produced
  23. 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. 24. RAW MATERIAL THE RAW MATERIALS ARE ONE OF THE MOST IMPORTANT FACTORS IN FLAVOUR: • WHEAT GIVES ANISEED CHARACTERS
  25. 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. 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. 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. 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. 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. 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. 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. 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. 33. STEP 2 -FERMENTATION SIMPLE DEFINITION: THE PROCESSOF CONVERTING SUGAR TO ALCHOL AND CO2
  34. 34. GRAIN FERMENTATION Starts with Beer
  35. 35. GRAPE FERMENTATION STARTS WITH WINE
  36. 36. Step 3- WATER
  37. 37. STEP 4-DISTILLATION.• DISTILLATION ACHIEVES 2 THINGS: • BRINGS THE VODKA’S STRENGTH TO THE DESIRED ALCOHOLIC PERCENTAGE • REMOVES IMPURITIES
  38. 38. HOW DISTILLATION WORKS• The wash/wine is placed in a still (continuous or pot still)
  39. 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. 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. 41. HOW DISTILLATION WORKS •• The vapor travels up the still & the top will gather in a coil.
  42. 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. 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. 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. 45. DISTILLATIONPot vs Continuous
  46. 46. STEP 5- FILTRATION
  47. 47. FLAVORS1986- Flavored vodka wasintroduced in the United States
  48. 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. 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. 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. 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. 52. THE BIRTH OF CÎROC VO D K A and GRAPE Cold Warm Clean Flavors Harsh Heritage54
  53. 53. THE BIRTH OF CÎROC
  54. 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. 55. THE BIRTH OF CÎROC • Many samples of Grape from around France were tasted.
  56. 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. 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. 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. 59. THE COLD PROCESSUnlike grain, grapes do not needheat to release their fermentablesugars.
  60. 60. THE COLD PROCESSUnlike grain, grapes do not needheat to release their fermentablesugars.
  61. 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. 62. COLD STORAGEMacerated grapes areplace in tanks.
  63. 63. COLD STORAGEMacerated grapes areplace in tanks.The heavy pulp falls to thebottom.
  64. 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. 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. 66. FERMENTATION•Two fermentations: at cooltemperatures (18-20°C) FERMENTATION VAT
  67. 67. FERMENTATION•Two fermentations: at cooltemperatures (18-20°C) – one: with the light citrus juices FERMENTATION VAT
  68. 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. 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. 70. FERMENTATIONThe two are then blended to form the Mauzac wine of 12 % ABV FERMENTATION VAT
  71. 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. 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. 73. MAUZAC DISTILLATIONThe Mauzac Wine is distilledcontinuously, twice through atwo column 100% copper still(2x2 = 4 times)
  74. 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. 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. 76. UGNI BLANC SPIRITThe Ugni Blanc grapes come from thecountry side north of Bordeaux. . THE UGNI-BLANC GRAPE
  77. 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. 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. 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. 80. TASTING AND THE FOUR F’S
  81. 81. TASTING AND THE FOUR F’SVODKA’S KEY INFLUENCES
  82. 82. TASTING AND THE FOUR F’SVODKA’S KEY INFLUENCES Raw material
  83. 83. TASTING AND THE FOUR F’SVODKA’S KEY INFLUENCES Raw material Fermentation
  84. 84. TASTING AND THE FOUR F’SVODKA’S KEY INFLUENCES Raw material Fermentation Water
  85. 85. TASTING AND THE FOUR F’SVODKA’S KEY INFLUENCES Raw material Fermentation Water Distillation method
  86. 86. TASTING AND THE FOUR F’SVODKA’S KEY INFLUENCES Raw material Fermentation Water Distillation method Filtration
  87. 87. TASTING AND THE FOUR F’S Fragrance: Odour, scent or perfume. What does it smell of?
  88. 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. 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. 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. 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. 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. 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. 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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