This document defines spirit and describes the production process for various types of spirits including grain spirit, vodka, gin, rum, tequila, brandy, and liqueurs. It explains that spirit is an alcoholic beverage obtained by distillation with 50-70% alcohol content. The document then outlines the steps of malting, mashing, fermentation, distillation, and maturation/blending for grain spirit production. It also provides examples of popular brands for various spirit types.

1. Define Spirit
A potable alcoholic beverage
obtained by distillation of
fermented material and must
have 50% -70% of ethyl alcohol
by volume

3. Patent still

4. Types of Spirit
Spirit
Grain Spirit
Bitters
Liqueurs
Fruits
Plant
Whiskey Vodka
Gin
Rum Tequila
Brandy Citrus Herb
Fruits Beans

5. Grain Spirit
Malting
Traditionally the barley is steeped in water
for up to 2 days the water being changed
several times during this period, the water
used in the last steeping is heated to help start
the germinating process.
The barley is then spread on a malting floor
and turned daily to allow the barley to
germinate. As germination progresses the
starch within the barleycorn releases some of
its sugars.

6. Mashing
The malted barley is mixed
with un-malted barley prior
to being passed through a
mill to be roughly ground
into grist The grist is then
mixed with water in a mash
tun where it is slowly stirred.
The addition of water allows
the natural sugars to dissolve
in the water which is drained
off this liquid is called
"wort"

7. Fermentation
The wort containing the
dissolved sugars from the
barleycorn is now pumped into a
set of vessels commonly known
as "washbacks" into the wort is
added yeast. This causes the a
reaction with the sugars to
produce an brown coloured
liquid. When the fermentation
process has run its course the
liquid ceases to foam and bubble
at which point it is ready to be
pumped to the stills for
distillation

8. Distillation
The distilling
process is where
the alcohol which
has a lower
boiling point than
water is separated
from the
fermented liquid
or wash from the
washback

9. Maturation
Having been successfully
distilled the required
number of times the spirit is
filled into wood casks and
left to mature for a legal
minimum of three years,
however more often than
not it is usually more with
eight, ten, or more years
required for some of the top
brands.

10. Blending
Prior to bottling the
matured whiskey is
vatted or "married" as
it is sometimes
referred to In this the
final stage of the
distilling process. The
purpose of vatting is to
fuse together many
casks of whiskey in
order to produce as
consistent a quality
and flavour as possible

11. Blended whiskey
 Johnnie Walker Red Label — a premium blend of grain whisky and
malt whisky, it is the best selling whisky in the world and the only
 Johnnie Walker Black Label — a deluxe blend of as many as 40
whiskies, each aged at least 12 year
 Johnnie Walker Green Label (a.k.a. Pure Malt) — a vatted malt
whisky that consists of a blend of approximately 15 individual
single malts
 Johnnie Walker Gold Label — a rare deluxe blend of over 15 single
malts that has at its heart the very rare Clynelish malt.
 Johnnie Walker Blue Label — Johnnie Walker's ultimate blend.
Every bottle is serial numbered and sold in a silk-lined box,
accompanied by a certificate of authenticity. Although no age is
declared, it is believed many of the whiskies blended are aged for
50 to 60 years.

12. Single Malt
• Brand Names:
1 Cardhu
2 Oban
3 Tamdhu
4 Talisker
5 Glenfiddich

13. Vodka
• Def: A highly rectified spirit. It is purified by
being pass through activated charcoal , which
removes all aroma and flavors
• Brand names:
Smirnoff
Absolute

14. Gin
• LDG : Distilled and bottled in Britain, made
under franchises from British distillers
Brand names: Beef eater , Bombay Shapire ,
Boots , Burnets , Gilbey Gordon's etc
Fruit Gin :These are fruit flavored Gin
1 Sloe ( A Kind of berry)
2 Orange
3lemon

15. PlantSpirit
Rum
Dark
Old monk
Light
Bacardi
Tequila
White Gold

16. Fruit Spirit ( Brandy)
• C means Cognac.
• V means Very.
• S means Superior.
• O means Old.
• F means Fine.
• P means Pale.
• E means Especial.
• X means Extra.

17. • ARMAGNAC
VO, VSOP, or Reserve: The youngest brandy
in the blend is no less than 4 ½ years old.
XO, Reserve, Vielle Reserve: The youngest
brandy in the blend is no less than 5½
years old.
• Vintage Date: Indicates the year
distilled (not when the grapes were
grown). The product is not blended with
brandies distilled in other years

18. COGNAC
• VS :
• Average aging period of the brandies in the blend is
less than 4 ½ Years.
• VSOP, VO, or Reserve:
• Average aging of the blend ingredients is 12 to 20
years youngest brandy used is no less than 4 ½ years
old
• Napoleon, VVSOP, XO Cordon Bleu, Vielle :
• Most of the blend ingredients is 12 to 20 or more
years and theyoungest is at least 5 ½ years old.

19. • Grande Fine Champagne :
Made only from grapes grown in the
Grande Champagne area
• Petit Champagne : At least 50% of the
grapes came from the Grande
Champagne

20. liqueurs

21. Making of liqueur
• A: Heat or Infusion
• B: Cold or Maceration