Alcoholic beverages

1. Classification
Of Alcoholic
Beverages

2. ALCOHOLIC
BEVERAGES
➢ An alcoholic beverage is a drink that typically contains
3%– 60% ethanol, commonly known as alcohol.
Alcoholic beverages are divided into three classes:
beers, wines, and spirits (distilled beverages).
➢ They are legally consumed in most countries around the
world. More than 100 countries have laws regulating
their production, sale, and consumption.

4. FERMENTATION PROCESS
• Fermentation is a metabolic process that converts sugar to
acids, gases and/or alcohol.
• YEAST
SUGAR ALCOHOL + CO2
The dominant types of yeast used to make beer are
Saccharomyces cerevisiae, known as ale yeast, and
Saccharomyces uvarum, known as lager yeast.

5. BEER
➢ Beer is an alcoholic beverage produced by the
saccharification of starch and fermentation of the resulting
sugar. The starch and saccharification enzymes are often
derived from malted cereal grains, most commonly
malted barley and malted wheat. Most beer is also
flavored with hops, which add bitterness and act as a
natural preservative, though other flavorings such as
herbs or fruit may occasionally be included. The
preparation of beer is called brewing.
➢ The strength of beer is usually around 4% to 6% alcohol
by volume although it may vary between 0.5% (de-
alcoholized) and 20%, with some breweries creating
examples of 40% and above in recent years.

6. THE BREWING
PROCESS
Four different raw materials are required for beer
brewing:
•Water
•Malt
•Hops
•Yeast
Malt
Malt is being produced from grain, mostly barley.
•First of all, the barley from the fields is being thoroughly
cleansed.
•Now, the barley is ready for germination in warm and
humid air lasting until the malt sprouts reach about the
same length as the grain itself. During this process,
valuable enzymes and malt sugar are being generated.

7. ➢ For long durability, the grain is being dried over hot air
on the called ”kiln“. The higher the kiln temperature
the more malt sugar is converted into caramel.
➢ The more sugar is converted into caramel, the darker
the malt and the brewed beer made out of it.
➢ The alcoholic content of beer only depends on the
blend ratio of malt and water not on the color - light or
dark - of the beer.
Brewing water
For the beer production it is of main importance that the
brewing water is clean and free of impurities.

8. Hops
➢ Besides the convenient flavor, the hops performs
further important tasks during beer production.
➢ Due to its natural content of essential oils (as to be
found in remedy herbs like camomile and
eucalyptus), the hops protects the beer against
deterioration.
➢ Basically, one differentiates between aroma hops and
bitter hops, the latter mainly being used due to its
considerably lower price even though aroma hops is
of higher quality.
Yeast
➢ In the course of fermentation, the purpose of the yeast is
to convert the malt sugar which has dissolved during
mixing of malt and water in the brew house into alcohol
and CO2

9. ➢ There are two major yeast types, the top fermented
and the bottom fermented yeast.
➢ During fermentation, the top fermented yeast
ascends to the beer surface and forms a thick foam
layer (hence the name). The optimum fermentation
temperature for top fermented yeast is
approximately 20 C.
➢ The bottom fermented yeast deposes during
fermentation on the bottom (hence the name). The
optimum fermentation temperature for bottom
fermented yeast is approximately 10 C being used
for almost any common beer.
➢ The main difference between the beers produced
from either yeast variety is that top fermented beers
bear a flowery and fruity taste.

10. THE BEER PRODUCTION
The beer production consist of 9
steps:
•Grinding
•Mashing
•Lautering
•Wort boiling
•Cooling
•Fermentation
•Storage
•Filtration
•Filling

11. Grinding
➢ The grinding is a coarse milling, even better a crushing
of the relatively mellow malt grain. In doing so, it must
be observed that the outer shell of the malt grain, the so
called husk, remains nearly intact. In step 3 "lautering",
these husks serve as a natural filter layer.
Mashing
➢ The word mashing originally derives from "mixing".
In this context, the beer production starts with mixing the
grist of step 1 with warm brewing water.
➢ The water being applied for mashing-in is called "main
mash water" in contrary to the so called "second wort"
during "lautering" in step 3.

12. ➢ This grist-water-mixture is gradually being heated in the
"brew vessel". According to individual recipe, the
temperature must behold correspondingly long at each
temperature step.
➢ During this so called "rest", the starch contained in the
malt grain is being converted into malt sugar and
valuable amino acids develop from indigestible proteins.
➢ The result of the entire mashing process of
approximately three hours is a hazy liquid containing
dissolved malt sugar but also unsolved malt particles,
for example husks.
Lautering
➢ "Lautering" means the separation of the hazy mash
particles from the clear ("lautering" = old-fashioned word
for "clarifying") liquid.

13. ➢ This process can be compared to filtering coffee where
the coffee grounds are being restrained and a clear
fluid containing the dissolved coffee particles runs
through the filter. The more water is being poured over
the coffee grounds, the more exhaustive the diffusion
whereby the running off coffee becomes more and
more watery.
➢ The lautering starts with the transfer of the entire mash
into the "lautertun".
➢ The lauter tun is the second copper vessel in the brew
house equipped with a false bottom with thin slits
approximately 1,5 cm above the original bottom.
➢ Since the husks are heavier than the other mash
particles, they depose at the false bottom thus forming
a natural filter layer. The false bottom only serves as a
support of this "husk filter".

14. ➢ The brewer calls the thereby almost clear running-off sugar
water "wort". As soon as the wort ran-off entirely, the solid
mash particles remain within the lauter tun, called "spent
grains". In the beginning, these spent grains still contain a
fair amount of malt sugar being rinsed out with hot water.
The water being applied for this purpose is called "second
wort" and is being poured over the spent grains without
destroying (as happening for example by stirring) their
layering.
➢ The lautering must be done very carefully because if the
wort would run-off freely (like when making coffee), the
developing suction would contract the husk layer to almost
impermeable extent. For this reason, the lauter tun is
equipped with a shut-off valve at the bottom for subtle
adjustment of the wort drain.
➢ After approximately three hours, the lautering result is the
wort - a clear, amber sugar water also containing flavors
and many other dissolved substances (for example protein)
highly significant for the proper development and taste of
the beer.

15. ➢ Because the sugar concentration of the wort determines
the later alcoholic content of the beer, the concentration
is measured with a calibrated spindle. The measured
sugar concentration is increased during boiling (see
step 4) due to the thereby evaporating water. In case
the wort is relatively "thin", the boiling time must be
prolonged in order to later reach the desired alcoholic
content.
Wort boiling
➢ The entire run-off wort is being re-collected in the brew
vessel and boiled together with the hops for at least
one hour. The wort must be boiled until the desired
sugar concentration is reached due to evaporating
water.
➢ During boiling, also the composition of the wort
changes whereby insolvable components like for
example hops oils are being dissolved, others simply
drop out or evaporate in form of solid components, the
so called "break".

16. ➢ The sugar concentration of the wort after boiling is the
well-known "original extract". Since the original extract is
converted into alcohol during fermentation, the later
alcoholic content of the beer directly depends on the
original extract
➢ By the time enough water has evaporated, the wort with
the whole hops will again be transferred to the lauter tun.
The decocted whole hops and the break remain on the
false bottom whereas the wort runs- off at the bottom
now bearing a distinctive taste of hops.
Cooling
➢ Now, the boiling hot wort must be cooled down to
the starting temperature of the yeast.
➢ From this point of time, an extremely neat and
clean operation is required because otherwise
lactic acid bacteria's instead of the yeast might
start the fermentation of the wort.

17. ➢ These lactic acid bacteria's convert the sugar into lactic
acid and not into alcohol like the yeast does. Thereby
the beer turns sour and therefore becomes denaturized.
Lactic acid bacteria's are not harmful to humans in any
way. Looking at other food items (yoghurt, cheese,
sauerkraut, sourdough etc.), they are even very valuable
organisms.
➢ For top fermentation, the wort is being cooled down to
approx. 15 C, for bottom fermentation to approx. 5 C.
These temperatures lie about 5 C below the optimum
temperature of the respective yeast because
fermentation ought to start slowly.
➢ For cooling down the wort to approx. 20 C it is possible to
use cold tap water. During this process, the tap water
heats up to approx. 85 C and is available as hot water. In
order to further cool down the wort, artificially cooled "ice
water" of approx. 1 C is required.

18. Fermentation
➢ During fermentation, the yeast converts the sugar of the
wort into alcohol, CO2 and heat. The wort turns into
"green beer".
➢ The fermentation ought to be performed slowly because
otherwise a big quantity of indesirable fermentation by-
products accumulate besides alcohol being the main
causer for headaches after a long night. In order to
produce high-quality beer, appropriate cooling ensures a
fermentation period of approx. 8-10 days.
➢ Since at this point sugar is converted into alcohol, the
measured content of original extract continuously drops
during fermentation.
➢ The accumulated CO2 can freely escape from the open
fermented. Because CO2 bubbles through the green
beer, indesirable fermentation by-products negatively
influencing the taste and digestibility of the beer are
being washed out.

19. Through fermentation, a white foam builds up at the beer
surface collapsing again at the end of the main
fermentation.
Storage
➢ During storage time, the residual sugar ferments to alcohol
and CO2 For this purpose, the beer is being transferred from
the open fermented to the closed storage tank.
➢ The storage tank is being closed with a "bunging apparatus".
By the use of this bunging apparatus, the desired CO2-
content of the beer can be adjusted. Therefore, the now
accumulating CO2 remains in the beer.
➢ In order for the sugar to further ferment, the temperature
ought to remain at approx. 5 C for a while. Afterwards, the
beer is ready for slowly being cooled down to maturity
temperature of 1 C.

20. ➢ Under these temperatures, the green beer matures for several
weeks . During this time, the beer almost completely purifies
and finally reaches full maturity.
Filtration
➢ During filtration the residual yeast is being filtered from
the beer. For this purpose, the beer from the storage tank
is being pressed through a Kieselguhr-filter layer under
pressure.
➢ The hereby secreted yeast remains in the filter together
with the Kieselguhr and can be disposed after
termination of the filtration process.
➢ After filtration, the beer is being collected in the pressure
tank and
from there arrives at the filling facilities.

21. Filling
➢ During filling process, the filtered beer is being filled into
bottles or kegs.
Bottle filling
➢ In general, returnable bottles with swing stopper, so called
"ricklayer‟s bottles", are being used.
➢ First of all, the bottles must be manually cleaned with the
aid of a bottle washing machine comparable to an
industrial dishwasher. The bottles are being cleansed of
yeast deposits and afterwards sterilized.
➢ Next, the bottles are manually being removed from the
machine and placed on a table for filling.

22. ➢ For filling purpose, the brew master applies a hand
operated is barometric filler. Each bottle is separately
being removed from the table. The brew master ensures
a careful filling of the beer without the development of
foam and tight closure of the bottles with a ceramic seal.
➢ Prior to packing the bottles into transport crates, each
bottle receives a seal label indicating date of expiry and
table of content.Afterwards, the bottles are ready for
sale.
➢ According to beer type, such filled beer can be stored up
to 6 – 12 weeks until consumption.

24. TYPES OF
BEER
ALE
➢ Ale is a type of beer brewed from malted barley using a
warm fermentation with a strain of brewers' yeast. The
yeast will ferment the beer quickly, giving it a sweet, full
bodied and fruity taste. Most ales contain hops, which
help preserve the beer and impart a bitter herbal flavor
that balances the sweetness of the malt.
LAGER
➢ Lager is a type of beer that is fermented and conditioned
at low temperatures. Pale lager is the most widely
consumed and commercially available style of beer in
the world. Bock, Pilsner and Märzen are all styles of
lager. There are also dark lagers, such as Dunkel and
Schwarzbier.

25. PORTER
➢ Porter is a dark style of beer originating in London in the
18th century, descended from brown beer, a well-hopped
beer made from brown malt.
STOUT
➢ Stout is a dark beer made using roasted malt or roasted
barley, hops, water and yeast. Stouts were traditionally
the generic term for the strongest or stoutest porters,
typically 7% or 8%, produced by a brewery.
DRAUGHT
➢ Draught beer, also spelt draft, is beer
served from a cask or keg rather than
from a bottle or can.

26. BEER BRANDS
•Budweiser
•Heineken
•Corona Extra
•Guinness
•Efes Pilsen
•SamAdams
•Yuengling
•Kingfisher Premium Lager
•San Miguel Pale Pilsen
•Carlsberg
•Foster's
•Dogfish Head
•Coors Light
•Miller Lite
•Hoegaarden

27. SERVICE OF BEER
➢ Hold the beer in one hand and the glass in the other. Tilt
the glass at a 45-degree angle and start pouring a the
beer down the side of the glass to get a feel for its
foaminess. Continue pouring the beer as you gradually tilt
the glass to an upright position.
➢ Finish pouring the beer into the middle of the glass at a
rate sufficient to create an appropriate head, but not so
quickly as to create a big foam up. Adjust the pouring rate
to bring the beer level up to where you want it.
➢ The glass should never be filled to the brim with beer, but
should have ample space for at least a finger or two of
foamy head. It is fine to have a little foam protruding
above the rim of the glass, but it should not overflow.

28. WINE
➢ Wine is an alcoholic beverage made from fermented
grapes or other fruits. The natural chemical balance of
grapes lets them ferment without the addition of sugars,
acids, enzymes, water, or other nutrients. Yeast consumes
the sugars in the grapes and converts them into alcohol
and carbon dioxide.
➢ Wines made from produce besides grapes are usually
named after the product from which they are produced (for
example, rice wine, pomegranate wine, apple wine and
elderberry wine) and are generically called fruit wine.

29. ➢ Wine is usually made from one or more varieties
of the European species such as Pinot noir,
Chardonnay, Cabernet Sauvignon, Gamay and
Merlot. When one of these varieties is used as
the predominant grape, the result is a "varietal"
as opposed to a "blended" wine.
➢ Blended wines are not considered inferior to
varietal wines, rather they are a different style of
winemaking; some of the world's most highly
regarded wines, from regions like Bordeaux and
the Rhone Valley, are blended from different
grape varieties.

30. TYPES AND CHARACTERISTICS
OF WINES
TABLE WINE
➢ Table wine is a wine term with two different
meanings: a style of wine and a quality level within
wine classification.
➢ In the United States, table wine primarily designates
a wine style - ordinary wine which is neither fortified
nor sparkling.
SPARKLING WINE
➢ Sparkling wine is a wine with significant levels of carbon
dioxide in it making it fizzy. The carbon dioxide may result
from natural fermentation, either in a bottle, as with the
méthode champenoise, in a large tank designed to
withstand the pressures involved (as in the Charmat
process), or as a result of carbon dioxide injection.

31. ➢ Sparkling wine is usually white or rosé but there are many
examples of red sparkling wines such as Italian Brachetto
and Australian sparkling Shiraz. The sweetness of
sparkling wine can range from very dry "brut" styles to
sweeter "doux" varieties.
FORTIFIED WINE
➢ Fortified wine is wine with an added distilled beverage
(usually brandy). Fortified wine isdistinguished from spirits
made from wine in that spirits are produced by means of
distillation, while fortified wine is simply wine that has had
a spirit added to it.
➢ Many different styles of fortified wine have been
developed, including Port, Sherry, Madeira, Marsala,
Commandaria wine.

32. AROMATIZED WINE
➢ Aromatized wines are wines that have natural herbs,
roots, and/or spices added to give additional flavors.
This practice is believed to have begun in ancient
Greece around 350 BC.
➢ The additives were historically used to hide taste
imperfections or to improve longevity; these have
now evolved into classic modern day styles which
include: Vermouth, Sangria, Wine coolers, and
Maiwine from Germany.

33. RED WINE
➢ Red wine is a type of wine made from dark-colored
(black) grape varieties. The actual color of the wine can
range from intense violet, typical of young wines, through
to brick red for mature wines and brown for older red
wines.
➢ The juice from most black grapes is greenish-white; the
red color comes from anthocyan pigments present in the
skin of the grape; exceptions are the relatively
uncommon teinturier varieties, which produce a red
colored juice. Much of the red-wine production process
therefore involves extraction of color and flavor
components from the grape skin.

34. WHITE WINE
➢ White wine is a wine whose color can be straw-yellow,
yellow-green, or yellow-gold colored.
➢ It is produced by the alcoholic fermentation of the non-
colored pulp of grapes which may have a white or black
skin. It is treated so as to maintain a yellow transparent
color in the final product. The wide variety of white wines
comes from the large number of varieties, methods of
winemaking, and also the ratio of residual sugar.
➢ The white grapes from which white wine is mainly produced
are green or yellow of which there are many so that white
wine can be produced anywhere that grapes can be grown.
Some varieties are well-known such as the Chardonnay ,
Sauvignon, and Riesling

35. ROSE WINE
➢ A rosé is a type of wine that incorporates some of the
color from the grape skins, but not enough to qualify it
as a red wine. It may be the oldest known type of wine,
as it is the most straightforward to make with the skin
contact method.
➢ The pink color can range from a pale "onion"-skin
orange to a vivid near-purple, depending on the grape
varieties used and winemaking techniques. There are
three major ways to produce rosé wine: skin contact,
saignée and blending.
➢ Rosé wines can be made still, semi-sparkling or
sparkling and with a wide range of sweetness levels
from bone-dry Provençal rosé to sweet White
Zinfandels and blushes. Rosé wines are made from a
wide variety of grapes and can be found all across the
globe.

36. 5 Basic Wine Characteristics
•Sweetness
•Acidity
•Tannin
•Fruit
•Body
SWEETNESS
➢ Our human perception of sweet starts at the tip of
our tongue. Often, the very first impression of a
wine is its level of sweetness. To taste sweet,
focus your attention on the taste buds on the tip
of your tongue. Believe it or not, many dry
wines can have a hint of sweetness to carry a
larger impression of Body.

37. ACIDITY
➢ Tasting acidity is often confused with the taste of higher
Alcohol. It is common for wines grown in cooler vintages to
have higher acidity.
➢ Wines with higher acidity feel lighter weight because they
come across as „spritzy.‟If you prefer a wine that is more rich
and round, you enjoy slightly less acidity.
TANNIN
➢ Tannin in wine is the presence of phenolic compounds that
add bitterness to a wine. Phenolics are found in the skins
and seeds of wine grapes and can also be added to a wine
with the use of aging in wood (oak).
FRUIT
➢ Wines are often characterized by their main fruit flavors.
Tasting for fruit flavors in a wine can help you better
define your preferences.

38. Additionally, the level of fruitiness that you taste in a wine
leads to very different growing regions.
BODY
➢ Body is the result of many factors – from wine variety, where
It is from, vintage, alcohol level and how it‟smade. Body is a
snapshot of the overall impression of a wine. A high alcohol
wine typicallytastes fuller bodied than a light-alcohol wine.

39. BRAND NAMES
WHITE WINES
Gallo, California
Concha y Toro, Chile
Yellow Tail,Australia
Hardys, Australia
Beringer, California

40. RED WINES
Pinot Noir
Cabernet Sauvignon
Merlot Wine
Barbera Wine
Malbec Wine
French Beaujolais

41. ROSE WINES
Valdo Prosecco NV Brut Rosé
Pine Ridge 2009 Encantado
Rosé
Charity Case Rosé
Rol Valentin Rosé
The Mulderbush Rose

42. DISTILLATION PROCESS
➢ Distillation is a process of separating component substances
from liquid mixtures through vaporization and condensation,
based on different volatility of components in the mixture.
Distillation is a unit operation, or a physical separation
process, and not a chemical reaction.
➢ Distilled spirits are all alcoholic beverages in which the
concentration of ethyl alcohol has been increased above
that of the original fermented mixture by a method called
distillation. The principle of alcoholic distillation is based
upon the different boiling points of alcohol (78.5 C, or
173.3F) and water (100 C, or 212 F). If a liquid
containing ethyl alcohol is heated to a temperature above
78.5 C but below 100 C and the vapor coming off the liquid
is condensed, the condensate will have a higher alcohol
concentration, or strength.

43. POT STILL DISTILLATION
➢ A pot still is a type of still used in distilling spirits
such aswhisky or brandy. Heat is applied directly to
the pot containing the wash (for whisky) or wine (for
brandy). This is called a batch distillation.
➢ In the pot still, the alcohol and water vapor combine
with esters and flow from the still through the
condensing coil. There they condense into the first
distillation liquid, the so-called "low wines". The low
wines have a strength of about 25-35% alcohol by
volume, and flow into a second still. It is then
distilled a second time to produce the colorless
spirit, collected at about 70% alcohol by volume.

45. PATENT STILL DISTILLATION
➢ A column still, also called a continuous still,
patent still or Coffeystill, is a variety of still
consisting of two columns.
➢ The first column (called the analyzer) in a column
still has steam rising and wash descending
through several levels. The second column
(called the rectifier) carries the alcohol from the
wash, where it circulates until it can condense at
the required strength.

47. SPIRITS
WHISKEY
BRANDY
RUM
VODKA
GIN
TEQUILA

48. WHISKEY
➢ Whisky or whiskey is a type of distilled alcoholic
beverage made from fermented grain mash. Different
grains are used for different varieties, including
barley, malted barley, rye, malted rye, wheat,
buckwheat and corn. Whisky is typically aged in
wooden casks, made generally 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.

49. BRAND NAMES
Blended Scotch whisky
Black Dog
Johnnie Walker
Old Smuggler
Vat 69
Single malt scotch
Glenfiddich
Imperial
Indian single malts
Amrut
Paul John
McDowell's Single Malt

50. Indian whisky
Antiquity
Signature
Royal Stag
Imperial Blue
After Dark
Blenders Pride
Tennessee whiskey
Jack Daniel's
George Dickel
Bourbon whiskey
Vintage Bourbon
Kentucky Gentleman
Bourbon Supreme

51. BRANDY
➢ Brandy is a spirit produced by distilling wine.
Brandy generally contains 35–60% alcohol
by volume (70–120 US proof) and is typically
taken as an after-dinner drink. Some brandies
are aged in wooden casks, some are colored
with caramel coloring to imitate the effect of
aging, and some brandies are produced using
a combination of both aging and coloring.
➢ Brandy is also produced from fermented fruits
other than grapes, but these products are
typically named eaux-de-vie, especially in
France. In some countries, fruit flavoring or
some other flavoring may be added to a spirit
that is called "brandy".

52. BRAND NAMES
Camus
Asbach Uralt
Courvoisier
Rémy Martin
Hennessy

53. Alambic
Roullet
A.E. Dor
Honey Bee
Paul Masson
Meukow

54. RUM
➢ Rum is a distilled alcoholic beverage made from
sugarcane byproducts, such as molasses, or
directly from sugarcane juice, by a process of
fermentation and distillation. The distillate, a
clear liquid, is then usually aged in oak barrels.
➢ The majority of the world's rum production occurs
in the Caribbean and Latin America. Rum is also
produced in Austria, Spain, Australia, New
Zealand, Fiji, Mexico, Hawaii,the Philippines,
India, Reunion Island, Mauritius, South Africa,
Taiwan, Japan, United States and Canada.

55. BRAND NAMES
1 Barrel
Pyrat Cask 1623
Santa Teresa 1796
Old Monk Rum
Prichards’ FineRum

56. Pusser’s British Navy Rum
Ron Zacapa 23
Mount Gay Special Reserve
El Dorado
Black 33 OP

57. VODKA
➢ Vodka is a distilled beverage composed primarily of
water and ethanol, sometimes with traces of impurities
and flavorings.Traditionally, vodka is made by the
distillation of fermented grains or potatoes, though some
modern brands use other substances, such as fruits or
sugar.
➢ Traditionally, vodka had an alcoholic content of 40%
alcohol by volume. Vodka is traditionally drunk neat in
the vodka belt countries of Eastern Europe and around
the Baltic Sea. It is also commonly used in cocktails
and mixed drinks, such as the vodka martini, vodka
tonic, Screwdriver, Greyhound, Black or white Russian,
Bloody Mary, and Sex on the Beach.

58. BRAND NAMES
Grey Goose
Crystal Head Vodka
Finlandia
Stolichnaya
Absolut vodka

59. Smirnoff
Belvedere
Skyy Vodka
Pinnacle Vodka
Russian Standard

60. GIN
➢ Gin is a spirit which derives its predominant flavor
from juniper berries. From its earliest origins in the
Middle Ages, gin has evolved over the course of a
millennium from a herbal medicine to an object of
commerce in the spirits industry. Gin was developed
on the basis of the older Jenever, and become
widely popular in Great Britain when William of
Orange, leader of the Dutch Republic, occupied the
British throne with his wife Mary.
➢ Today, the gin category is one of the most popular
and widely distributed range of spirits, and is
represented by products of various origins, styles,
and flavor profiles that all revolve around juniper as
a common ingredient.

61. BRAND NAMES
CAORUNN
TANQUERAY NO.10
HAYMAN'S 1850 RESERVE
HENDRICKS
BEEFEATER 24

62. BLOOM
SAINSBURY'S
MONKEY 47
MARTIN MILLERS
WILLIAMS CHASE

63. TEQUILA
➢ Tequila is a regional specific name for a distilled
beverage made from the blue agave plant, primarily in
the area surrounding the city of Tequila, 65 km (40 mi)
northwest of Guadalajara, and in the highlands of the
north western Mexican state of Jalisco. Although
tequila is a kind of mezcal, modern tequila differs
somewhat in the method of its production, in the use of
only blue agave plants, as well as in its regional
specificity.
➢ Tequila is most often made at a 38–40% alcohol
content (76– 80 proof), but can be produced between
31 and 55% alcohol content (62 and 110 proof)

64. BRAND NAMES
Casa Noble
Don Julio
Herradura
Corralejo
Cazadores

65. Patron
Ocho
El TesoroTequila
Milagro
Tres Generationes

66. LIQUEUR
➢ A liqueur is an alcoholic beverage made from a
distilled spirit that has been flavored with fruit,
cream, herbs, spices, flowers or nuts and bottled
with added sugar or other sweetener (such as
high-fructose corn syrup).
➢ Liqueurs are typically quite sweet; they are
usually not aged for long after the ingredients
are mixed, but may have resting periods during
their production to allow flavors to marry.
➢ Most liqueurs have a lower alcohol content (15–
30% ABV) than spirits, but some contain as
much as 55%ABV.

67. BRAND NAMES
Kahlua
Crème de Cacao
Bailey’s Irish Cream
Curacao
Amaretto

68. Rosilio
Anisette
Galliano
Tia Maria
Murtado