2. Introduction
This course is designed to enhance your knowledge of spirits, beer, Port and Madeira
wines, as well as classical cocktails and bar techniques.
At the conclusion of this course participants should possess greater knowledge of:
− Processes of fermentation, pot distillations, and continuous distillation
− What makes each major variety of beer we carry unique
− What are the distinct characteristics of Vodka, Gin, Whiskey, Rum, Tequila,
Brandy, and Port and Madeira wines
− What are the 25 classical cocktails each bartender should know
The goals of this course are to enhance your ability to converse with your guests
about the history and properties of many of our premium spirits and beers. Also, to
engender curiosity in the participants to continue their study of the culture of bars,
beers, wines and spirits after the course.
3. Bar 801
The 801 Chophouse Bar is a 1920's style bar. The physical space is opulent
overpowering in terms of the sheer size of the bar and most importantly its
expansive library of fine spirits populating the glittering glass shelves behind
it.
Bar staff should possess not only excellent server skills and food and menu
knowledge but also excellent knowledge of and enthusiasm for beer, wine,
spirits, classical cocktails and classic bar culture.
The appearance of the bar should superb: shelves dusted, wooden doors of
coolers cleaned and polished, mirrors wiped down, bar top cleaned and
polished.
The bar appearance should always follow that basic rule of retail: front the
shelves. Everything that the guest could see should appear fully stocked,
abundant and organized. The bottles on the shelves should be clean, labels
facing out, and no glaring gaps between the bottles when. The coolers
should be fronted and stocked. Fruit bowl full, coffee hopper full, etc... The
bar and the restaurant are a theater of sorts for food and drink, make it look
excellent.
5. Beer
Beer is an alcoholic beverage produced by the
breakdowns of starch (saccharification) 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.
Beer is the world's most widely consumed alcoholic
beverage, and is the third-most popular drink overall,
after water and tea. It is thought by some to be the
oldest fermented beverage.
Some of humanity's earliest known writings refer to the
production and distribution of beer: the Code of
Hammurabi included laws regulating beer and beer
parlors, and "The Hymn to Ninkasi", a prayer to the
Mesopotamian goddess of beer, served as both a
prayer and as a method of remembering the recipe for
beer in a culture with few literate people.
The strength of beer is usually around 4% to 6%
alcohol by volume (abv) although it may vary between
0.5% (de-alcoholized) and 20%, with some breweries
creating examples of 40% abv and above in recent
years.
6. Beer & Fermentation
The production of all alcohol begins with the process of fermentation of
ingredients in a kettle.
− Fermentation: is the first and primary step in the production of all beer,
liquor, wine and other spirits. It is a biological process in which sugars
such as glucose, fructose, and sucrose are converted into cellular
energy and thereby produce ethanol and carbon dioxide as metabolic
waste products.
The conversion process is preformed by the introduction of yeast
into the fermentation recipe, the waste byproduct of the process is
ethanol alcohol.
An alcoholic beverage is a drink that typically contains 3% – 40%
alcohol (ethanol). Alcoholic beverages are divided into three classes:
beers, wines, and spirits (distilled beverages).
7. Brewing/Fermentation Process
Step 1: Mashing
Hot water is mixed with
crushed malt or malts
(known as grist) in a mash
tun. The mashing process
takes around 1 to 2 hours,
during which the starches
are converted to sugars
wort, and then the sweet
wort is drained off the
grains.
Mashing
8. Brewing/Fermentation Process
Step 2: Washing/Sparging
The grains are now washed
in a process known as
sparging. This washing
allows the brewer to gather
as much of the
fermentable liquid from the
grains as possible. The
process of filtering the
spent grain from the wort
and sparge water is called
wort separation.
It is possible to collect a
Wash
9. Brewing/Fermentation Process
Step 3: Boiling
The sweet wort collected from sparging
is put into a kettle or copper and boiled,
usually for about one hour. During
boiling, water in the wort evaporates,
but the sugars and other components
of the wort remain; this allows more
efficient use of the starch sources in
the beer. Boiling also destroys any
remaining enzymes left over from the
mashing stage. Hops are added during
boiling as a source of bitterness, flavor
and aroma. Hops may be added at
more than one point during the boil.
The longer the hops are boiled, the
more bitterness they contribute, but the
less hop flavor and aroma remains in
the beer.
Boiling
10. Brewing/Fermentation Process
Step 4: Fermentation
After boiling, the hopped wort is now cooled,
ready for the yeast. In some breweries, the
hopped wort may pass through a hopback,
which is a small vat filled with hops, to add
aromatic hop flavoring and to act as a filter;
but usually the hopped wort is simply cooled
for the fermenter, where the yeast is added.
During fermentation, the wort becomes beer
in a process which requires a week to
months depending on the type of yeast and
strength of the beer. In addition to producing
ethanol, fine particulate matter suspended
in the wort settles during fermentation. Once
fermentation is complete, the yeast also
settles, leaving the beer clear. When the
beer has fermented, it is packaged either
into casks for cask ale or kegs, aluminum
cans, or bottles for other sorts of beer.
Fermentation
11. Important Beer Styles
Ale's
Amber/Red Ale, Barleywine, Black
Ale, Blonde Ale, Brown Ale, Indian
Pale Ale (IPA), Pale Ale (APA),
Pale Wheat Ale, Porter, Stout,
Strong Ale, Rye Beer, Wheatwine,
Dubbel, Lambic, Quadrapel,
Saison/Farmhouse Ale, Tripel,
Hefeweizen, and many more styles
Lager's
Adjunct Lager, Amber Lager, Pilsner,
Steam Beer, Bock, Doppelbock,
Dortmunder, Rice Lager
There are many varieties of beer produced around the world but in general ale beers
fall under three categories: Ale's, Lager's and Hybrids. Each are distinct from each
other because of the brewing and fermenting techniques and the ingredients used.
The world of lager's and ale's are further distinguished from each other by regional
and country specific variations of each style.
Hybrid Styles
Fruit and Vegetable beers, Herbed
and Spiced beers, Smoked Beer
12. Important Styles of Beer
Lager:
− Lager is a type of beer that is fermented and conditioned
at low temperatures.
− Lagers are typically dry, crisp contain little flavor and
have a light body.
− The rise of lager was entwined with the development of
refrigeration, as refrigeration made it possible to brew
lager year-round (brewing in the summer had previously
been banned in many locations across Germany), and
efficient refrigeration also made it possible to brew lager
in more places and keep it cold until serving.
− Pale Lagers, Pilsner's, Bock's & Märzen's
Pale lager is a very pale to golden-coloured lager
with a well attenuated body and noble hop
bitterness. The brewing process for this beer
developed in the mid 19th century when Gabriel
Sedlmayr took pale ale brewing techniques back
to the Spaten Brewery in Germany and applied it
to existing lagering brewing methods.
This approach was picked up by other brewers,
most notably Josef Groll who produced in
Bohemia (today Czech Republic) the first Pilsner
beer - Pilsner Urquell. The resulting pale colored,
lean and stable beers were very successful and
gradually spread around the globe to become the
most common form of beer consumed in the world
today and include beers such as Budweiser, Bud
Light, Coors etc.
13. Important Styles of Beer
Ale:
− Ale is a type of beer brewed from malted barley using a
warm fermentation with a strain of brewers' yeast.
Compared to lager yeasts, ale yeast ferments more
quickly, and often produces a sweeter, fuller–bodied and
fruitier taste. Most ales contain hops, which help
preserve the beer and impart a bitter herbal flavor that
balances the sweetness of the malt.
− Ale's have a longer history than Lager's rooted in the
medieval practice of lightly fermenting water with herbs in
order to purify it of toxins. Lightly fermented water was
widely consumed by many throughout medieval Europe,
including children, as a primary source of hydration and
nutrition due to the fact that many water sources were
contaminated with runoff from urban areas and
contamination from more industrial activities, as well as
germs and diseases (though this was unknown to them
at the time).
− Ale typically has bittering agent(s) to balance the
sweetness of the malt and to act as a preservative. Ale
was originally bittered with gruit, a mixture of herbs
(sometimes spices) which was boiled in the wort prior to
fermentation. Later, hops replaced the gruit blend in
common usage as the sole bittering agent.
− Ales can range from medium to heavy in body, and range
from light brown to dark brown in color.
− Flavor range from slight fruity and bitter, to intensely
bitter, savory and herbacious.
15. Spirits
The production of spirits is done through a two step process of
fermentation and then distillation.
Distillation purifies and removes diluting components like water,
for the purpose of increasing its proportion of alcohol content.
Distillation dates to the 1st
and 2nd
centuries AD in China and in
Greece, but true distillation began in Italy and in China in the
12th
century AD.
Distillation is rooted in alchemy and was developed as much for
the production and refinement of chemicals and medicines as it
was for the production of spirits.
There are many different process of distillation, the two most
important to know are pot distillation and continuous distillation.
16. Pot Distillation
A pot still is a type of still used in distilling
spirits such as whiskey or brandy. Heat is
applied directly to the pot containing the wash
(for whiskey) or wine (for brandy). This is
called a batch distillation, as opposed to a
continuous distillation.
At standard atmospheric pressure, alcohol
boils at 172 °F, while water boils at 212 °F.
During distillation, the vapor contains more
alcohol than the liquid. When the vapors are
condensed, the resulting liquid contains a
higher concentration of alcohol. 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. Color is added
through maturation in an oak aging barrel, and
develops over time.
17. The Continuous Still
The column or continuous still is a variety of still
consisting of two columns.
The first column (called the analyzer) 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.
Column stills behave like a series of single pot
stills, formed in a long vertical tube. The tube is
filled with either porous packing or bubble plates.
The rising vapor, which is low in alcohol, starts to
condense in the cooler, higher level of the column.
The temperature of each successively higher
stage is slightly lower than the previous stage, so
the vapor in equilibrium with the liquid at each
stage is progressively more enriched with alcohol.
Whereas a single pot still charged with wine might
yield a vapor enriched to 40–50% alcohol, a
column still can achieve a vapor alcohol content of
96%; an azeotropic mixture of alcohol and water.
A continuous still can, as its name suggests,
sustain a constant process of distillation. This,
along with the ability to produce a higher
concentration of alcohol in the final distillate, is its
main advantage over a pot still, which can only
work in batches.
18. Heads, Hearts & Tails of Distillation
No matter the type of still used, the production of spirits
produces toxic and waste byproducts that have to be
removed and controlled by the master distiller. The two
most important are fusel oils and congeners.
− Fusel oils: Compounds in this group are a mixture of
volatile, oily liquids with a disagreeable odor and taste.
− Congeners: Congeners include the aldehydes, esters,
and primary alcohols such as methanol and isoamyl
alcohol. Congener content is significant because they
can act as CNS depressants, mucosal irritants, and
produce nausea. Taken together, they appear to
increase the duration of intoxication, the amount of
hangover, and the toxicity of alcoholic beverages.
19. Heads, Hearts & Tails of Distillation
The master distiller controls and removes fusel oils and congeners by cutting
off the heads and tails from the heart of the distillate.
− Heads: Whenever you distill something, the most volatile products
come out first. You can prevent them from contaminating the product you
are attempting to separate by watching the temperature and discarding
(or saving for addition to the next batch) everything that boils off before
you reach the boiling point of the target component. Typically distiller will
discard a fixed amount before collection.
− Heart: The second portion that is collected during the distillation process
in that makes up the vast majority of the end product
− Tails: A similar distillation cutoff point is also encountered as the ethanol
nears depletion from the distillation. The tails contain an increased
amount of the higher boiling point compounds, such as the higher
alcohols and furfurol. These compounds can also spoil the taste of the
spirits if the collection is carried on too long. A cutoff similar to that of the
heads is typically made, many distillers simply limit the collection of the
pure spirits to a narrow range of temperatures.
20. Vodka
Vodka originated in Eastern Europe. The first production was either in
Poland in the 8th century or in the area of today's Russia in the late 9th
century. The first distillery was documented over three hundred years later
at Khlynovsk as reported in the Vyatka Chronicle of 1174.
In it's ancient form vodka was very low in alcohol and used primarily as a
medicine.
Vodka means literally “little water”, and is closely associated with is the
medieval alcoholic beverage aqua vitae (Latin, literally, "water of life"), which
is reflected in Polish okowita, Ukrainian оковита, Belarusian акавіта, and
Scandinavian akvavit. (Whiskey has a similar etymology, from the
Irish/Scottish Gaelic uisce beatha/uisge-beatha).
Today Vodka is the most popular and widely drunk spirit in the world,
deriving its popularity mainly because it has no real distinct flavor or smell
and so is used widely in cocktail production.
21. Vodka Production
Vodka may be distilled from any starch- or sugar-
rich plant matter; most vodka today is produced
from grains such as sorghum, corn, rye or wheat.
Among grain vodkas, rye and wheat vodkas are
generally considered superior. Some vodkas are
made from potatoes, molasses, soybeans,
grapes, rice, and sugar beets.
A common property of the vodkas production is
the extensive use of filtration prior to any
additional processing including the addition of
flavorants. Filtering is sometimes done in the still
during distillation, as well as afterward, where the
distilled vodka is filtered through activated
charcoal and other media to absorb trace amounts
of substances that alter or impart off-flavors to the
vodka. The end goal is to have as many of the
impurities, fusel oils, and congeners removed from
the spirit as possible.
Vodka is typically distilled using continuous stills.
Though no universal legal standard exist, Vodka
must typically be at least 37.5% Alcohol by
volume; though typically vodka contains at least
40%.
22. Gin
Gin evolved from Dutch and Belgian Genever, a spirit made from the
distillation of juniper berries and other botanicals It is believed to
have been invented by a Dutch chemist and alchemist named Sylvius
de Bouve, and was first sold as a medicine in the late 16th century.
By the mid 17th century, numerous small Dutch and Flemish distillers
had popularized the re-distillation of malt spirit or malt wine with
juniper, anise, caraway, coriander, etc.. which were sold in
pharmacies and used to treat such medical problems as kidney
ailments, lumbago, stomach ailments, gallstones, and gout.
The emergence of Gin in England coincided with the occupation of
the British throne by William of Orange, ruler of the Dutch Republic in
the early 18th
century.
Gin's are typically produced using pot stills.
23. 5 Types of Gin
Gin:
To be called gin, you can get a neutral alcohol base and
infuse it with juniper berries. When adding other flavorings,
you don't have to use natural flavorings or essences. You
can also add sugar or coloring to to the gin.
London and Plymouth Gin (Dry Gin):
London gin is obtained exclusively from ethyl alcohol of agricultural origin
with a maximum methanol content of 5 grams per hectolitre of 100% ABV
equivalent, whose flavor is introduced exclusively through the re-
distillation in traditional stills of ethyl alcohol in the presence of all the
natural plant materials used, the resultant distillate of which is at least
70% ABV. London gin may not contain added sweetening exceeding 0.1
grams of sugars per litre of the final product, nor colorants, nor any added
ingredients other than water. The term London gin may be supplemented
by the term "dry". Plymouth Gin must be produced in Plymouth.
Genevers Gin:
The earliest forms of gin. Dutch genevers cannot exactly be
characterized the same way as the other gins. For one, they are
closer in process to certain types of whiskey. Like whiskey,
genevers are usually made from the mash of rye, corn, barley or
wheat which is malted, fermented and then redistilling it with
botanicals to extract the aromatic compounds. It must be bottled
at a minimum of 30% ABV. The gin maybe distilled in a pot still
rather than the more efficient column still. It is then aged for one
to three years in wood barrels.
Distilled Gin:
Distilled gins take ethyl alcohol through the distillation
process again along with special botanicals and
juniper berries. This process differs depending on the
type of gin. It may be distilled many times to produce a
lighter drink. Some will have more alcohol or
botanicals added after distillation to balance the taste.
A gin may have as many as 12 to 13 types of botanical
flavors. Each producer usually has their own special
recipe.
Old Tom Gin:
This version could be found easily at the end of the
1600's, during King William III's reign. Known as a
sweet gin, it was produced for cheap consumption in
mass. The grains used were those on hand. Sugar
was added, possibly to mask the taste of cost-cutting
ingredients. Although the drink disappeared with time,
some gin companies, as well as enthusiasts have
produced their own versions.
25. Whiskey
Whiskey 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. Whiskey is typically aged in
wooden casks, generally made of charred white oak.
Whiskey 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.
26. Whiskey – A Brief History
The art of distillation spread to Ireland and Scotland no later than the 15th century, as did the
common European practice of distilling 'Aqua Vitae' or spirit alcohol primarily for medicinal
purposes. The practice of medicinal distillation eventually passed from a monastic setting to the
secular via professional medical practitioners of the time, The Guild of Surgeon Barbers. The
first confirmed written record of whiskey comes from 1405 in Ireland. In the Irish Annals of
Clonmacnoise in 1405, the first written record of whiskey attributes the death of a chieftain to
"taking a surfeit of aqua vitae" at Christmas. In Scotland, the first evidence of whiskey
production comes from an entry in the Exchequer Rolls for 1494 where malt is sent "To Friar
John Cor, by order of the king, to make aquavitae", enough to make about 500 bottles.
The colonization of America by the British brought scores of Scottish, Irish, and English migrants
to the new world. Among the many aspects of culture brought with these migrants was the art of
distilling whiskey. Whiskey evolved in the New World around a new ingredient: corn. Though
wheat grains were and still are used in American whiskey production it was the evolution of
whiskey making using corn that gave rise to a new variety of the spirit: bourbon.
The art of making whiskey has traveled and grown worldwide from Canada to Nepal, from
Scotland to Japan. Each culture making unique whiskey out of the natural grains and resources
available in their particular geography.
Because of the diversity of whiskey it is useful to think of whiskey much like wine: there are
many appellations and varieties, whiskey being the over arching term that connects them all.
28. Irish Whiskey
The word 'whiskey' (or whisky) comes from the Gaelic uisce beatha, meaning water of life. Irish whiskey was
one of the earliest distilled drinks in Europe, arising around the 12th century. It is believed that Irish monks
brought the technique of distilling perfumes back to Ireland from their travels to the Mediterranean countries
around 1000 A.D. The Irish then modified this technique to obtain a drinkable spirit. The Old Bushmills
Distillery claims to be the oldest surviving licensed distillery in the world (the distillery claims a heritage to a
license from James I in 1608, and the Bushmills distillery company was established in 1784).
Legal Definition:
− Irish whiskey must be distilled and aged on the island of Ireland; that is, either in the Republic of Ireland
or Northern Ireland
− The contained spirits must be distilled to an alcohol by volume level of less than 94.8% from a yeast-
fermented mash of cereal grains (almost always barley) in such a way that the distillate has an aroma
and flavor derived from the materials used
− The product must be aged for at least three years in wooden casks
− If the spirits comprise a blend of two or more such distillates, the product is referred to as a "blended"
Irish whiskey
Irish whiskey is typically distilled three times, in contrast to Scottish whiskey which is distilled twice
Irish whiskey rarely uses peat in the malting process resulting in a smoother, sweeter product than
the smokey and earthy Scottish whiskey
30. Scotch Whiskey
All Scotch whiskey was originally made from malted barley. Commercial distilleries began introducing whiskey made from wheat
and rye in the late 18th century. Scotch whiskey is divided into five distinct categories: single malt Scotch whiskey, single grain
Scotch whiskey, blended malt Scotch whiskey (formerly called "vatted malt" or "pure malt"), blended grain Scotch whiskey, and
blended Scotch whiskey.
All Scotch whiskey must be aged in oak barrels for at least three years. Any age statement on a bottle of Scotch whiskey,
expressed in numerical form, must reflect the age of the youngest whiskey used to produce that product. A whiskey with an age
statement is known as guaranteed-age whiskey.
The first written mention of Scotch whiskey is in the Exchequer Rolls of Scotland, 1495. A friar named John Cor was the distiller
at Lindores Abbey in the Kingdom of Fife.
Legal Definition of Scotch:
− Produced at a distillery in Scotland from water and malted barley (to which only whole grains of other cereals may be
added) all of which have been:
− Processed at that distillery into a mash
− Converted at that distillery to a fermentable substrate only by endogenous enzyme systems
− Fermented at that distillery only by adding yeast
− Distilled at an alcoholic strength by volume of less than 94.8% (190 US proof)
− Wholly matured in an excise warehouse in Scotland in oak casks of a capacity not exceeding 700 liters (185 US gal; 154
imp gal) for at least three years
− Retaining the color, aroma, and taste of the raw materials used in, and the method of, its production and maturation
− Containing no added substances, other than water and plain (E150A) caramel coloring
− Comprising a minimum alcoholic strength by volume of 40% (80 US proof)
31. Regions of Scotch Whiskey
Lowland:
− Only three distilleries remain in operation: Auchentoshan,
Bladnoch, and Glenkinchie and Draftmill.
− Lowland Scotches are typically single malt's that are distilled
three times resulting in smoother and light flavors.
Highland:
− Highland is the largest of the malt regions of Scotland. Due to
the sheer size of the region it produces the most and widest
range in styles of whiskies.
− Fairly coastal and peated whiskies in the north and softer
fruitier whiskies in the south.
Speyside:
− Speyside has the greatest number of distilleries of any of the
whiskey-producing areas of Scotland.
− The two best-selling single malt whiskies in the world, The
Glenlivet and Glenfiddich, come from Speyside.
− Speyside whiskies can generally be classified as light and
grassy (e.g. Glenlivet) or rich and sweet, (e.g. Macallan).
Islay:
− There are eight active distilleries including Ardbeg, Lagvullian,
and Laphroaig
− Islay Whiskies tend to be very peaty, smokey, and medicinal in
aroma and flavor. This is due to the abundance of peat used in
the malting process to the level of iodine and salts in the sea
air.
Campbeltown:
− This region was once the capital of Scotch whiskey, but now
only three distilleries continue to produce whiskey in
Campbeltown: Springbank, Glengyle, and Glen Scotia,
The Islands:
− An unrecognized sub-region includes all of the whiskey-
producing islands (but excludes Islay): Arran, Jura, Mull,
Orkney and Skye
− Island whiskies are typically peaty, smoking, and medicinal in
flavor and aroma.
32. Varieties of Scottish Whiskey
There are two basic types of Scotch whiskey, from which all
blends are made:
1) Single malt Scotch whiskey means a Scotch whiskey
produced from only water and malted barley at a single
distillery by batch distillation in pot stills.
2) Single grain Scotch whiskey means a Scotch whiskey
distilled at a single distillery but, in addition to water and
malted barley, may involve whole grains of other malted or
unmalted cereals. "Single grain" does not mean that only a
single type of grain was used to produce the whiskey—
rather, the adjective "single" refers only to the use of a single
distillery (and making a "single grain" requires using a
mixture of grains, as barley is a type of grain and some
malted barley must be used in all Scotch whiskey).
33. American Whiskey
American Whiskey is one of the most legally defined and
regulated liquors in the world.
American whiskey can be classified into several categories
based mainly on the contents of the mash bill (ingredient sheet
for the basic fermentation).
1) Bourbon: over 51% of the mash bill is corn
2) Rye: over 51% of the mash bill is rye grain
3) Wheat Whiskey: over 51% of the mash bill is wheat grains
4) Straight Whiskey: blend of any of the above whiskies
5) Tennessee Whiskey: a bourbon whiskey that undergoes
an extra step of filtration known as the Lincoln County
Process
34. The Formula for American Whiskey
American whiskey production is a strictly defined production process codified into law
by the United States Congress.
Contrary to popular belief bourbon or other American whiskies are not required to be
produced in Bourbon County, Kentucky.
Legal Definition of Bourbon:
− Aged minimum of two years in brand new charred American (White) Oak barrels
− Minimum 51% Corn for Mash bill
− Distilled to no higher than 80% abv
− Bottled at no less than 40% abv
The only difference between Rye, Wheat and Bourbon Whiskies is that each
respective whiskey must contain 51% of the named ingredient in its mash bill,
everything else is identical.
The remaining 49% of the mash bill can contain any number of grains – resulting in
the variety of flavors and types of American whiskey.
− Mash bills are generally considered highly protected trade secrets.
35. Classifications of American Whiskies
Single barrel whiskeys are bottled from individual barrels selected by the
master distiller, typically they represent the top 1% to 10% of the stock & are
typically the highest end whiskeys.
− Blanton's, Elijah Craig 12yr, Eagle Rare 10year, Elmer T. Lee,
Noah's Mill, Pappy Van Winkle
Small batch whiskeys are bottled from barrels hand selected by the master
distiller from the top 25% to 50% of the stock.
− Bakers, Basil Hayden's, Black Maple Hill, Bookers, Four Roses,
Jefferson' Reserve,
Knob Creek, Makers 46, Rock Hill Farms, Woodford Reserve
Straight Whiskey applies to bourbon, rye, wheat and other American
whiskeys, however in popular use it refers to bourbons, & ryes blended from
a variety of barrels and vintages.
− Wild Turkey, Jim Beam, Bulleit, Buffalo Trace
36. Tennessee Whiskey & The Lincoln
County Process
Tennessee whiskey is technically a
bourbon that has undergone an
extra step of filtration through
charred oak coals.
Lincoln County Process
− Sugar Maple timbers soaked in
Jack Daniels are charred and
ground on site for charcoal
− 10ft tall vats are filled with
charcoal, through which the
whiskey is then slow filtered
− Whiskey is then diluted with
water and barreled for aging
39. Canadian Whiskey
Canadian Whiskey is a far less regulated & legally defined
product than American Whiskey but generally follows the
contours of American whiskey production.
Legal Definition:
− Whiskey must be made from grain mash
− Must be aged for a minimum of three years in wooden
barrels
− Must contain at least 40% abv when bottled
− Canadian whiskeys are typically blended, and derived
primarily from corn
− Canadian whiskey may have contain additives to
improve flavor and appearance
40. Rum & Rhum
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 production of sugar is central to the culture of
rum.
The precursors to rum date back to antiquity. Development of fermented drinks produced from
sugarcane juice is believed to have first occurred either in ancient India or China,and spread
from there. An example of such an early drink is brum. Produced by the Malay people, brum
dates back thousands of years. Marco Polo also recorded a 14th-century account of a "very
good wine of sugar" that was offered to him in what is modern-day Iran.
The first distillation of rum took place on the sugarcane plantations of the Caribbean in the 17th
century. Plantation slaves first discovered molasses, a byproduct of the sugar refining process,
could be fermented into alcohol.[10] Later, distillation of these alcoholic byproducts concentrated
the alcohol and removed impurities, producing the first true rums. Tradition suggests rum first
originated on the island of Barbados. However, in the decade of the 1620s, rum production was
recorded in Brazil.[11] A liquid identified as rum has been found in a tin bottle found on Swedish
warship Vasa, which sank in 1628.
The association of rum with the Royal Navy began in 1655, when the British fleet captured the
island of Jamaica. With the availability of domestically produced rum, the British changed the
daily ration of liquor given to seamen from French brandy to rum. While the ration was originally
given neat, or mixed with lime juice, the practice of watering down the rum began around 1740.
41. Four Distinct Styles of Rum
Rum's can be classified into three distinct categories, though it is important to remember that each island producing this spirit
boasts their own variation in processes, flavors, and aroma. Rum is eternally tied to the culture and geography of the island on
which it is produced.
1) English Rum
English speaking islands and countries are known for darker rums with a fuller taste that retains a greater amount
of the underlying molasses flavor. Rums from Trinidad and Tobago, Grenada, Barbados, St.Lucia, Belize,
Bermuda, Saint Kitts, the Demerara region of Guyana, and Jamaica are typical of this style.
1) French Rum
French speaking islands are best known for their agricultural rums (rhum agricole). These rums, being produced
exclusively from sugar cane juice, retain a greater amount of the original flavor of the sugar cane and are generally
more expensive than molasses-based rums. Rums from Haiti, Guadeloupe and Martinique are typical of this style.
1) Spanish Rum
Spanish speaking islands and countries traditionally produce añejo rums with a fairly smooth taste. Rums from
Cuba, Guatemala, Panama, the Dominican Republic, Nicaragua, Puerto Rico, Colombia and Venezuela are typical
of this style. Rum from the U.S. Virgin Islands is also of this style. The Canary Islands produces honey rum known
as ron miel de Canarias and carries a geographical designation.
1) Cachaça
Is a Brazillian distilled spirit made from sugarcane juice which is then aged in Brazilwood barrels. Also known as
aguardente, pinga, caninha or other names, it is the most popular distilled alcoholic beverage in Brazil. Outside
Brazil, cachaça is used almost exclusively as an ingredient in tropical drinks, with the caipirinha being the most
famous cocktail. While not technically rum, it is nearly identical in the production process as rum.
42. Common Grades & Styles of Rum
Dark rums, also known by their particular color, such as brown, black, or red rums, are classes a grade darker than gold rums.
They are usually made from caramelized sugar or molasses. They are generally aged longer, in heavily charred barrels, giving
them much stronger flavors than either light or gold rums, and hints of spices can be detected, along with a strong molasses or
caramel overtone. They commonly provide substance in rum drinks, as well as color. In addition, dark rum is the type most
commonly used in cooking. Most dark rums come from areas such as Jamaica, Haiti, and Martinique.
Flavored rums are infused with flavors of fruits, such as banana, mango, orange, citrus, coconut, starfruit or lime. These are
generally less than 40% ABV [80 proof]. They mostly serve to flavor similarly-themed tropical drinks but are also often drunk
neat or with ice.
Gold rums, also called "amber" rums, are medium-bodied rums that are generally aged. These gain their dark color from aging
in wooden barrels (usually the charred, white oak barrels that are the byproduct of Bourbon whiskey). They have more flavor
and are stronger-tasting than light rum, and can be considered midway between light rum and the darker varieties.
Light rums, also referred to as "silver" or "white" rums, in general, have very little flavor aside from a general sweetness. Light
rums are sometimes filtered after aging to remove any color. The Brazilian cachaça is generally this type, but some varieties are
more akin to "gold rums". The majority of light rums come from Puerto Rico. Their milder flavors make them popular for use in
mixed drinks, as opposed to drinking them straight.
Overproof rums are much higher than the standard 40% ABV [80 proof], with many as high as 75% [150 proof] to 80% [160
proof] available. One example is Bacardi 151 or Pitorro moonshine. They are usually used in mixed drinks.
Premium rums, as with other sipping spirits such as Cognac and Scotch, are in a special market category. These are generally
from boutique brands that sell carefully produced and aged rums. They have more character and flavor than their "mixing"
counterparts and are generally consumed straight.
Spiced rums obtain their flavors through the addition of spices and, sometimes, caramel. Most are darker in color, and based
on gold rums. Some are significantly darker, while many cheaper brands are made from inexpensive white rums and darkened
with caramel color. Among the spices added are cinnamon, rosemary, absinthe/aniseed, or pepper.
43. Process of Rum Production
Fermentation
− Sugarcane is harvested to make sugarcane juice and
molasses.
− Most rum produced is made from molasses. Within the
Caribbean, much of this molasses is from Brazil. A notable
exception is the French-speaking islands, where sugarcane
juice is the preferred base ingredient.
− Yeast and water are added to the base ingredient to start the
fermentation process. While some rum producers allow wild
yeasts to perform the fermentation, most use specific strains of
yeast to help provide a consistent taste and predictable
fermentation time.
Distillation
− As with all other aspects of rum production, no standard
method is used for distillation. While some producers work in
batches using pot stills, most rum production is done using
column still distillation. Pot still output contains more congeners
than the output from column stills, so produces fuller-tasting
rums.
Aging and Blending
− Many countries require rum to be aged for at least one year.
This aging is commonly performed in used bourbon casks, but
may also be performed in other types of wooden casks or
stainless steel tanks. The aging process determines the color
of the rum. When aged in oak casks, it becomes dark, whereas
rum aged in stainless steel tanks remains virtually colorless.
− Due to the tropical climate common to most rum-producing
areas, rum matures at a much higher rate than is typical for
whiskey or brandy. An indication of this higher rate is the
angels' share, or amount of product lost to evaporation. While
products aged in France or Scotland see about 2% loss each
year, tropical rum producers may see as much as 10%.
− After aging, rum is normally blended to ensure a consistent
flavor. Blending is the final step in the rum-making process. As
part of this blending process, light rums may be filtered to
remove any color gained during aging. For darker rums,
caramel may be added to adjust the color of the final product.
Sugarcane
44. Tequila
Tequila is a regional specific name for a distilled beverage
made from the blue agave plant in the 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.
Mexican laws state that tequila can be produced only in
the state of Jalisco and limited regions in the states of
Guanajuato, Michoacán, Nayarit, and Tamaulipas.
Tequila was first produced in the 16th century near the
location of the city of Tequila, which was not officially
established until 1666. The Aztec people had previously
made a fermented beverage from the agave plant, which
they called octli—later called pulque—long before the
45. Tequila – The Nectar of Blue Agave
Blue Agave is an agave
plant that is an important
economic product of
Jalisco, Mexico, due to its
role as the base ingredient
of tequila. The high
production of sugars,
mostly fructose, in the core
of the plant is the main
characteristic that makes it
suitable for the preparation
of alcoholic beverages.
The tequila agave is native
to Jalisco, Mexico. The
plant favors altitudes of
46. Production of Tequila
Planting, tending, and
harvesting the agave plant
remains a manual effort,
largely unchanged by
modern farm machinery
and relying on centuries-
old know-how. The men
who harvest it, the
jimadores have intimate
knowledge of how the
plants should be cultivated,
passed down from
generation to generation.
By regularly trimming any
quiotes (a several-meter
47. Classification of Tequila
Blanco ("white") or plata ("silver"): white spirit, unaged
and bottled or stored immediately after distillation, or aged
less than two months in stainless steel or neutral oak
barrels
Joven ("gold"): unaged silver tequila that may be flavored
with caramel coloring, oak extract, glycerin, or sugar-
based syrup. Could also be the result of blending silver
tequila with aged and/or extra-aged tequila.
Reposado ("rested"): aged a minimum of two months,
but less than a year in oak barrels of any size
Añejo ("aged" or "vintage"): aged a minimum of one
year, but less than three years in small oak barrels
Extra Añejo ("extra aged" or "ultra aged"): aged a
48. Brandy, Congac & Grappa
Brandy is a spirit derived
from distilling wine, grapes
or other fruits. It is
produced in a variety of
forms around the world.
Cognacs and Armagnac’s
produced in France and
Brandies from Jerez de la
Frontera, Spain are among
the finest and most popular
in the world.
The etymology of brandy
is rooted in the Dutch
brandywine or burned
wine. is a Brandy generally
contains 35–60% alcohol
Brandy Aging in Jerez de la Frontera, Spain
49. Varieties of Brandy
American Brandy: Most of American grape brandy
production is situated in California. Popular brands include
Christian Brothers, E&J Gallo and Korbel.
Armagnac: is made from grapes of the Armagnac region
in the southwest of France, Gers, Landes and Lot-et-
Garonne. It is single-continuous distilled in a copper still
and aged in oak casks from Gascony or Limousin.
Armagnacs have a specificity: they offer vintage qualities.
Popular brands are Darroze, Baron de Sigognac,
Larressingle, Delord, Laubade, Gélas and Janneau.
Metaxa: is a Greek distilled spirit invented by Spyros
Metaxas in 1888, continuing the tradition of making
distilled wines since Classical antiquity. Mature distillates
are made from sun-dried Savatiano, Sultana and Black
50. Classification of Brandy
Brandy has a traditional quality rating system, although its
use is unregulated outside of Cognac and Armagnac.
These indicators can usually be found on the label near
the brand name:
− A.C.: aged two years in wood.
− V.S.: "Very Special" or 3-Star, aged at least three years
in wood.
− V.S.O.P.: "Very Superior Old Pale" or 5-Star, aged at
least five years in wood.
− X.O.: "Extra Old" aged at least six years in wood.
− Vintage: Stored in the cask until the time it is bottled
with the label showing the vintage date.
− Hors d'age: These are too old to determine the age,
51. Fine Brandies & Mass Produced Brandies
Fine Brandy:
The fine brandy maker's
objective is to capture the
alcohol and agreeable
aromas of the underlying
fruit, and leave all of the
off-tastes and bitter
chemicals behind in the
waste water. Making fine
brandy is an art that
balances the requirement
to remove the undesirable
flavors with the necessity
of preserving the character
of the underlying fruit.
Mass-Produced Brandy:
Mass-produced brandies differ greatly from fine
brandies.
Made from table grape varieties using a column or
continuous still.
Mass-produced brandies are also aged in oak
casks and pick up some flavors from them.
Mass-produced brandy may also contain additives
such as caramel and food coloring to enhance
the flavor, aroma, and appearance of the spirit.
Mass-Produced brandies can be used for cooking
and as the traditional digestíf or apertíf.
53. Port Wine
Port wine, also known as
Vinho do Porto, and Porto
is a Portuguese fortified
wine produced exclusively
in the Douro Valley in the
northern provinces of
Portugal. It is typically a
sweet, red wine, often
served as a dessert wine
though it also comes in
dry, semi-dry, and white
varieties.
Fortified wines in the style
of port are also produced
outside Portugal, most
54. Geography of Port Production
Port is produced from
grapes grown and
processed in the
demarcated Douro region.
It's name is derived from
the name of the coastal
city of Porto, at the mouth
of the Douro river.
The wine is produced and
then fortified by the
addition of a neutral grape
spirit known as aguardente
in order to stop the
fermentation, leaving
residual sugar in the wine,
55. The Grapes & Properties of Port Wine
Over a hundred varieties of grapes are sanctioned for port
production, although only five: Tinta Barroca, Tinta Cão,
Tinta Roriz (Tempranillo), Touriga Francesa, and Touriga
Nacional are widely cultivated and used. Touriga Nacional
is widely considered the most desirable port grape but the
difficulty in growing it and the small yields cause Touriga
Francesa to be the most widely planted grape.
White ports are produced the same way as red ports,
except that they use white grapes.
All Ports commercially available are from a blend of
different grapes. Most vines are grown on grafted
rootstock, with the notable exception of the Nacional area
of Quinta do Noval, which, since being planted in 1925,
has produced some of the most expensive vintage ports.
56. Styles of Port
Port from Portugal comes in several styles, which can be
divided into two broad categories:
1) Wines matured in sealed glass bottles, with no
exposure to air, experience what is known as
"reductive" aging. This process leads to the wine losing
its color very slowly and produces a wine which is
smoother on the palate and less tannic.
2) Wines that have matured in wooden barrels, whose
permeability allows a small amount of exposure to
oxygen, experience what is known as "oxidative" aging.
They too lose color, but at a faster pace. They also lose
volume to evaporation (angel's share), leaving behind a
wine that is slightly more viscous.
57. Styles & Classification of Port
Tawny port:
− Port wines made from red grapes, that are aged in
wooden barrels, exposing them to gradual oxidation
and evaporation. As a result, they gradually mellow to a
golden-brown color. The exposure to oxygen imparts
"nutty" flavors to the wine, which is blended to match
the house style.
− Tawny ports are sweet or medium dry and typically
consumed as a dessert wine.
− When a port is described as tawny, without an indication
of age, it is a basic blend of wood aged port that has
spent at least two years in barrels. Above this are tawny
with an indication of age which represent a target blend
of several vintages. The official categories are 10, 20,
30 and over 40 years.
58. Madeira Wine
Madeira wine is a fortified
Portuguese wine made in
the Madeira Islands.
Madeira is produced in a
variety of styles ranging
from dry wines which can
be consumed on their own
as an aperitif, to sweet
wines more usually
consumed with dessert.
Cheaper versions are often
flavored with salt and
pepper for use in cooking.
59. Geography and History of Madeira Wine
The islands of Madeira
have a long winemaking
history, dating back to the
Age of Exploration when
Madeira was a standard
port of call for ships
heading to the New World
or East Indies. To prevent
the wine from spoiling,
neutral grape spirits were
added. On the long sea
voyages, the wines would
be exposed to excessive
heat and movement which
transformed the flavor of
60. Production of Madeira
The initial winemaking
steps of Madeira start out
like most other wines:
grapes are harvested,
crushed, pressed, and
then fermented in either
stainless steel or oak
casks.
What makes Madeira wine
production unique is the
Estufagem aging process,
meant to duplicate the
effect of a long sea voyage
on the aging barrels
through tropical climates.
61. Labeling and Classification of Madeira
The four major styles of
Madeira are named
according to the grape
variety used.
− Sercial is nearly
fermented completely
dry, with very little
residual sugar (0.5 to
1.5° on the Baumé
scale). This style of
wine is characterized
with high-toned colors,
almond flavors, and
high acidity.
Wines made from at least
85% of the noble varieties
of Sercial, Verdelho, Bual,
and Malmsey are usually
labeled based on the
amount of time they were
aged:
Reserve (five years) –
This is the minimum
amount of aging a wine
labeled with one of the
noble varieties is
permitted to have.
Special Reserve (10
62. 25 Classic Cocktails
Aviation
2 oz Beefeater gin
.5 oz Maraschino
.5 oz lemon juice
Shake, cocktail glass, no
garnish.
(Optional: reduce maraschino
to 2 teaspoons and add 1
teaspoon crème de violettte)
Bellini
1.5 oz white peach puree
4 oz Perrier-Jouët
Caipirinha
2 oz cachaça
1.5 barspoons sugar (or .75
oz simple)
1/2 lime, quartered.
Muddle sugar and lime, add
cachaça and ice, shake, pour
(no strain) into chilled rocks
glass.
Collins
1.5 oz gin, bourbon, or vodka
1 oz simple syrup
.75 oz lemon juice
64. Bar Techniques & Tips
Whenever possible, but especially when it is slow, make
the drinks in front of the guest. If it is a martini, bring the
martini glass and shaker and create and pour the cocktail
in front of the guest. Deliver drink with a smile – it
increases the positive energy between you and the guest
and sets the stage for the next interaction. The bar and
bartending are a theater of sorts.
Stir whiskey martini's so as not to dilute them and not to
bruise all the wonderful flavor molecules present in the
liquor and the cocktail.
There should always be one person at the bar top, never
leave the bar unattended during service.
65. 25 Classic Cocktails
Daiquiri
1.5 oz white rum
.75 oz simple syrup
.75 oz lime juice
Shake, cocktail glass, garnish
with lime wheel.
Gimlet
2.5 oz Beefeater gin
.5 oz Rose's (preserved lime)
Shake, cocktail glass (or old
fashioned with ice), lime
Irish Coffee
1.5 oz Jameson's whiskey
1 oz simple syrup (or brown
sugar)
4 oz coffee
unsweetened whipped cream
Build, float cream
Mai Tai
2 oz aged rum (Jamaican)
.75 oz lime juice
66. 25 Classic Cocktails
Margarita
2 oz Silver tequila
1 oz Cointreau
.75 oz lime juice
(optional: 0.5 oz simple syrup)
coarse salt
lime wedge (for rimming
glass)
Shake, cocktail glass with salt
rim, lime or no garnish.
Mint Julep
2.5 oz straight bourbon or rye
(or Martell VSOP cognac)
0.5 oz simple (or 2 teaspoons
superfine sugar)
2-4 sprigs of mint
Sugar and 6 mint leaves in
highball and lightly press. Add
half of spirits and fill with
crushed ice. Swirl to frost.
Add more ice and rest of
liquor. Garnish with 3 sprigs
of mint. Add straw.
67. 25 Classic Cocktails
Old Fashioned 2 oz
bourbon or rye
3 dashes Angostura
1 tsp sugar
splash water or soda
Build, old fashioned with ice,
orange peel / slice (optional
splash of soda)
-or-
Stir, cocktail glass, orange
peel
In old fashioned glass,
muddle sugar and bitters in
water, add whiskey and ice,
Pisco Sour
1.5 oz pisco
.75 oz lime juice
.75 oz simple syrup
1 egg white
Drops of Angostura bitters
Dry shake, Shake, cocktail
glass, garnish with Angostura
Rob Roy
2 oz Scotch
1 oz sweet vermouth
2 dash Angostura (or Orange)
Stir, cocktail glass, cherry (or
orange twist)
68. 25 Classic Cocktails
Sidecar
1.5 oz cognac (Martell VS,
VSOP)
.75 oz cointreau
.5 - .75 oz lemon juice
Shake, cocktail glass with
sugar rim, orange peel.
Stinger
2 oz cognac
1 oz white creme de menthe
Shake, cocktail glass -or- old
fashioned glass with crushed
Caipirissima
2 oz white rum
1.5 barspoons sugar or .75
simple syrup
half lime, quartered
Caipiroska
2 oz vodka
1.5 barspoons sugar or .75
simple syrup
half lime, quartered
