3. SUNIL KUMAR
HISTORY
• PRODUCTION GOES BACK TO AS EARLY THE
18TH CENTURY.
• INTRODUCED BY THE BRITISH AND
IRISH, WHO SETTLED IN
PENNSYLVANIA, MARYLAND & VIRGINIA.
• WHISKEY POPULARIZED AFTER BAN ON RUM
IMPORT DURING, WAR FOR INDEPENDENCE.
• 1791, GEORGE WASHINGTON IMPOSED A TAX
ON WHISKEY BECAUSE OF ITS INCREASING
POPULARITY.
• LED TO WHISKEY REBELLION OF 1794.
4. SUNIL KUMAR
METHOD OF PRODUCTION
Principle
Grains
Yeast Process
Cleaned &
Ground
Limestone
Water + Sugar
Cooled
Wort
Sour Mash Sweet Mash
Distillers Beer
Distillation
Bottled
Matured
5. SUNIL KUMAR
THE FERMENTING PROCESS
Sour Mash Process:
•REFERS TO A TECHNIQUE IN WHICH A PART
OF PREVIOUS FERMENTING MIX IS ADDED TO
THE NEXT BATCH, SO AS TO START THE
FERMENTATION AND MAINTAIN CONTINUITY IN
FLAVOR. FRESH YEAST ADDED LATER.
Sweet Mash Process:
•IT IS THE OPPOSITE OF SOUR MASH PROCESS
i.e. FRESH YEAST IS ADDED TO START THE
FERMENTATION PROCESS.
SOUR MASH METHOD YIELDS SUPERIOR
BOURBON WHISKEY.
6. SUNIL KUMAR
STYLES OF WHISKEY
STRAIGHT WHISKEY
•
•
•
MADE FROM ONLY ONE TYPE OF GRAIN.
IF SUBSIDIARY GRAINS ARE ADDED MAIN GRAIN
SHOULD REMAIN AT 51% MINIMUM OF TOTAL
VOLUME.
FULL BODIED WHISKEYS .. MATURED FOR
ATLEAST 2 YRS IN CHARRED OAK CASKS.
BOURBON WHISKEY
•
•
•
CLASSIC AMERICAN WHISKEY ... STARTED IN
1789 ... REV. ELIJA CRAIG.
51% CORN ... SOUR MASH PROCESS.
OLD CROW, JIM BEAM, OLD GRANDDAD
WILD TURKEY.
7. SUNIL KUMAR
TENNESSEE WHISKEY
• 51% CORN.
• UNIQUE FILTERING SYSTEM ..... RICH
FLAVOUR.
• FILTERED THROUGH CHARCOAL .... SOUR
MASH PROCESS.
• JACK DANIEL, GEORGE DICKEL.
8. SUNIL KUMAR
RYE WHISKEY
•
•
•
•
•
•
•
•
•
•
51% RYE.
PENNSYLVANIA & MARYLAND.
COULD BE STRAIGHT OR BLENDED.
WILD TURKEY, WILD OVERBOLT.
CORN WHISKEY
80% MAIZE.
AGED FOR MINIMUM OF 2 YRS.
NEW OR UNUSED BARRELS ARE USED.
LIGHTER AND HARSHER THAN BOURBON.
MELLOW CORN (BONDED WHISKEY).
GEORGIA MOON, JW CORN, VIRGINIA
LIGHTING.
9. SUNIL KUMAR
BLENDED WHISKEY
• 20% STRAIGHT WHISKEY
• ADDITION OF NEUTRAL SPIRIT AND WHISKEY
STYLES
• NEUTRAL SPIRIT “SILENT SPIRIT”
• 190° US PROOF ( 95% V/V )
• RESULTS IN LIGHTER & LESS FLAVOURFUL
WHISKEY
• ACCOUNTS FOR 25% OF DOMESTIC MARKET
• BARTONS RESERVE, CARSTAIRS WHITE SEAL
10. SUNIL KUMAR
LIGHT WHISKEY
• INTRODUCED ON 1ST JULY,1972.
• DISTILLED AT 160° US PROOF (80% v/v).
• STORED IN USED/UNCHARRED OAK
CASKS.
• BOTTLED AT 40% ALCOHOL V/V
• LACKS REAL CHARACTER ... USED FOR
BLENDING.
• PARK & TILFORD, AMERICAN LIGHT,
BARTON, JACQUINE LIGHT.
11. SUNIL KUMAR
BONDED WHISKEY
• ONLY STRAIGHT WHISKEY .
• PRODUCE OF ONE DISTILLER, BOTTLED
AT (50% v/v)
• STORED IN THE WAREHOUSE FOR 4 YRS
OR TILL THE DISTILLER WANTS TO
WITHDRAW THEM.
• PAYS A TAX TO INTERNAL REVENUE.
• GREEN STAMP IN THE STOPPER BOTTLED IN BOND GUARANTEE.
• JW DANT, EVAN WILLIAMS WHITE, OLD
BOURBON HOLLOW.
14. SUNIL KUMAR
FAQS
• VERY SIMILAR TO BOURBON, HAS AN
EXTRA STEP OF FILTRATION THROUGH A
BED OF MAPLE CHARCOAL, CALLED
MELLOWING.
• THIS FILTRATION IS DONE BEFORE
SENDING THE WHISKEY TO THE BARRELS
SO THAT A CLEANER WHISKEY GOES IN
THE WOOD.
• THE CHARCOAL BED IS ABOUT 10 FEET
DEEP & IS MADE OF BURNING MAPPLE
WOOD.
15. SUNIL KUMAR
• THE WHISKEY LOOSES OUT ITS
ESSENTIAL OILS & GAINS THE FLAVOR OF
BARBEQUED SUGAR MAPPLE.
• IT IS A VERY EXHAUSTIVE PROCESS AND
TAKES ABOUT 10 DAYS TO COMPLETE.
• ALFRED EATON DEVISED THIS PROCESS
IN 1925 & SINCE THEN, IT HAS BECOME A
STANDARD STEP IN THE PRODUCTION OF
TENNESSEE WHISKEY.
16. DESINGED BY
Sunil Kumar
Research Scholar/ Food Production Faculty
Institute of Hotel and Tourism Management,
MAHARSHI DAYANAND UNIVERSITY, ROHTAK
Haryana- 124001 INDIA Ph. No. 09996000499
email: skihm86@yahoo.com , balhara86@gmail.com
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