Whiskey - American.ppt
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American whiskey is a distilled spirit produced in the United States from fermented grains. It originated in the 18th century when British and Irish settlers introduced whiskey production. There are several styles of American whiskey defined by their grain content and production process, including bourbon, corn, rye, Tennessee, and wheat whiskey. Bourbon whiskey must contain at least 51% corn and be aged in new charred oak barrels, while Tennessee whiskey is filtered through charcoal before aging.
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American whisky
Whisky is a distilled alcoholic beverage made from fermented grain mash like barley, rye, wheat or corn. American whisky is produced from cereal grains and regulated by the U.S. code. The largest distilleries produce over 99% of American whiskey. There are several classifications of American whiskey including straight, bottled-in-bond, light, rye, wheat, bourbon and corn whiskies which are defined by their mash bills and aging requirements. Bourbon, a variety of American whiskey, originated in America and must contain at least 51% corn aged in charred oak barrels for a minimum of 2 years.
Scotch whiskey or Scotland Whiskey
Scotch whiskey is a type of whiskey produced in Scotland from malted barley that must meet certain legal requirements. The production process involves malting, mashing, fermentation, double distillation, maturation in oak casks for at least three years, and bottling. The four main regions of Scotch whiskey production are the Highlands, Lowlands, Islay, and Campbeltown. Common types include single malt, vatted malt, blended Scotch, and single grain whiskeys.
Whisky
Whisky: Introduction, History, Production process, types of Whisky, Scotch Whisky, American Whisky, Irish Whisky, Canadian whisky, Indian whisky, Service of whkisy, popular brands
Vermouths
Vermouth is an aromatized fortified wine that comes in dry, sweet, and rose varieties. Dry vermouth is made from dry white wine while sweet vermouth uses white wine and is colored and flavored. Martini produces three popular vermouths - Extra Dry, Bianco, and Rosso. Dubonnet is a French aperitif wine with spices and quinine invented in 1864 as a tonic. Pernod is a grape wine spirit infused with star anise, fennel, mint and other herbs that gets its taste and bouquet from distilling star anise.
ALL ABOUT VODKA
Vodka originated in Eastern Europe where harsh winters made wine and beer shipments difficult. The earliest distilled spirit was made from fermented honey wine or beer. Vodka, which means 'little water' in Russian, became the dominant spirit as distilling techniques improved. It is a neutral spirit produced from grains, potatoes, or other plants. The choice of pot or column still affects the flavor. While generally neutral, vodkas can be classified and come in many flavored varieties. Eastern Europe remains the dominant producer, led by Russia, Poland, and other countries.
F & B Service Notes for 2nd Year Hotel Management Students Chap 02. wines
F & B Service Notes for 2nd Year Hotel Management Students Chap 02. winesSETCHAT - Shah Education Trust's College of Hospitality & Tourism
Wines: Definition, Classification, Factors affecting its quality, diseases in vines, Wine Label, Naming Wines...All about whisky...
Whiskey, also spelled whisky, is a distilled alcoholic beverage made from fermented grain mash. The major whiskey producing regions are Scotland, Ireland, Kentucky, and Tennessee. The whiskey making process involves malting barley or other grains, fermenting the mash into a "wash," distilling the wash, and aging the distilled spirit in wooden casks. The type of cask and number of years of aging determines the characteristics of the whiskey. Glasses like the old fashioned glass, rocks glass, and snifter are used to best enjoy the different styles of whiskey.
Gin
Sunil Kumar designed this document on gin. It provides an introduction that gin is the national drink of England, produced by redistilling high proof spirit flavoured with juniper berries. The document then summarizes the history of gin originating from Holland and being brought to England. It also lists common flavouring agents used in gin and the basic types of gin including distilled and compound varieties. Production methods involving grains and botanicals are outlined, along with two methods of distillation. Different styles of gin from various regions are described such as British, American, and Dutch varieties. Brand names of popular gins are listed at the end.
Recommended
American whisky
Whisky is a distilled alcoholic beverage made from fermented grain mash like barley, rye, wheat or corn. American whisky is produced from cereal grains and regulated by the U.S. code. The largest distilleries produce over 99% of American whiskey. There are several classifications of American whiskey including straight, bottled-in-bond, light, rye, wheat, bourbon and corn whiskies which are defined by their mash bills and aging requirements. Bourbon, a variety of American whiskey, originated in America and must contain at least 51% corn aged in charred oak barrels for a minimum of 2 years.
Scotch whiskey or Scotland Whiskey
Scotch whiskey is a type of whiskey produced in Scotland from malted barley that must meet certain legal requirements. The production process involves malting, mashing, fermentation, double distillation, maturation in oak casks for at least three years, and bottling. The four main regions of Scotch whiskey production are the Highlands, Lowlands, Islay, and Campbeltown. Common types include single malt, vatted malt, blended Scotch, and single grain whiskeys.
Whisky
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Vermouths
Vermouth is an aromatized fortified wine that comes in dry, sweet, and rose varieties. Dry vermouth is made from dry white wine while sweet vermouth uses white wine and is colored and flavored. Martini produces three popular vermouths - Extra Dry, Bianco, and Rosso. Dubonnet is a French aperitif wine with spices and quinine invented in 1864 as a tonic. Pernod is a grape wine spirit infused with star anise, fennel, mint and other herbs that gets its taste and bouquet from distilling star anise.
ALL ABOUT VODKA
Vodka originated in Eastern Europe where harsh winters made wine and beer shipments difficult. The earliest distilled spirit was made from fermented honey wine or beer. Vodka, which means 'little water' in Russian, became the dominant spirit as distilling techniques improved. It is a neutral spirit produced from grains, potatoes, or other plants. The choice of pot or column still affects the flavor. While generally neutral, vodkas can be classified and come in many flavored varieties. Eastern Europe remains the dominant producer, led by Russia, Poland, and other countries.
F & B Service Notes for 2nd Year Hotel Management Students Chap 02. wines
F & B Service Notes for 2nd Year Hotel Management Students Chap 02. winesSETCHAT - Shah Education Trust's College of Hospitality & Tourism
Wines: Definition, Classification, Factors affecting its quality, diseases in vines, Wine Label, Naming Wines...All about whisky...
Whiskey, also spelled whisky, is a distilled alcoholic beverage made from fermented grain mash. The major whiskey producing regions are Scotland, Ireland, Kentucky, and Tennessee. The whiskey making process involves malting barley or other grains, fermenting the mash into a "wash," distilling the wash, and aging the distilled spirit in wooden casks. The type of cask and number of years of aging determines the characteristics of the whiskey. Glasses like the old fashioned glass, rocks glass, and snifter are used to best enjoy the different styles of whiskey.
Gin
Sunil Kumar designed this document on gin. It provides an introduction that gin is the national drink of England, produced by redistilling high proof spirit flavoured with juniper berries. The document then summarizes the history of gin originating from Holland and being brought to England. It also lists common flavouring agents used in gin and the basic types of gin including distilled and compound varieties. Production methods involving grains and botanicals are outlined, along with two methods of distillation. Different styles of gin from various regions are described such as British, American, and Dutch varieties. Brand names of popular gins are listed at the end.
Gin
Gin is a white spirit flavored with juniper berries and other botanicals. It is produced by steeping juniper berries and botanicals in a spirit base made from grains like barley, wheat, corn, and rye, then redistilling the mixture. Common botanicals used in gin include anise, coriander, cassia bark, cinnamon, and orange peel. Popular brands of gin include Beefeater, Bombay Sapphire, and Tanqueray. Gin is commonly mixed into cocktails like martinis or served with tonic water.
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The document discusses different types of brandy such as grape brandy, fruit brandy, and pomace brandy. It explains the production process for brandy and provides details on labeling requirements. Popular brandy brand names are also listed as well as information on quality ratings.
Vodka
Vodka is a colorless, odorless spirit distilled from grains, potatoes, molasses or beetroot. It originated in Russia and derives its name from the Russian word for "water." Vodka consists of ethanol, water and flavorings and has an alcoholic content between 38-43%. It is made through fermentation, distillation, filtration and bottling. Some famous vodka brands worldwide include Absolut, Smirnoff, Stolichnaya, Bols and Romanov.
Whisky
Whiskey is made by fermenting and distilling grain, typically barley. The spelling of whiskey differs by region, with Scottish distillers using "whisky" and Irish using "whiskey". Whiskey originated in Ireland and Scotland between the 10th-15th centuries. Production involves malting, fermentation, and double distillation, with aging in oak casks for 3-15 years. The key differences between Scotch and Irish whiskey are the grains used and distillation process.
18. wines of u.s.a
The United States is the 5th largest wine producing country in the world. Wine production began in the US after the arrival of European settlers in the 17th century who introduced grapevines from Spain. While early American grapevines were unsuitable for wine, the quality and quantity of US wines has remarkably improved since the late 19th century through practices like grafting. The US wine industry was set back during Prohibition from 1918 to 1933 but has grown significantly since, especially in California, which now produces around 2/3 of US wine. US wine laws provide more freedom than European counterparts and classify wines as generic, varietal, or brand names.
Whisky.ppt
This document defines and compares different types of whiskey/whisky including Scotch, Irish, American, Canadian, and Indian varieties. It outlines the key ingredients and production processes for each type. Major brands are listed for single malt and blended Scotch whisky, Irish whiskey, bourbon, rye, and corn whiskeys, and Canadian whisky. The minimum aging periods and typical alcohol contents are provided for each whiskey/whisky type.
7. rum
Rum is distilled from sugarcane byproducts like sugarcane juice, syrup, and molasses. It originated in Caribbean sugar plantations in the 17th century, where slaves distilled it. There are several styles - Puerto Rican rum is light-bodied and dry, distilled in a patent still. Jamaican rum is rich, full-bodied, and distilled in a pot still. Rum is used in mixed drinks and cocktails as well as flambéing desserts. Popular brands include Bacardi, Captain Morgan, and Appleton.
Rum
Rum is produced from sugarcane byproducts like molasses through fermentation and distillation. The rum is then aged in oak barrels, with darker rums aging longer, after which it is blended and bottled. There are several types of rum defined by color and aging time, including light rum aged only 3 months, golden rum aged 18 months, and dark rum aged 3 or more years.
Whisky
Scotch whisky is defined as a whisky produced in Scotland from malted barley that has been distilled and aged in oak barrels for a minimum of 3 years. There are two main types - single malt, which comes from a single distillery, and blended whisky made from a mixture of malts and grain whisky. Popular brands of single malt include Glenfiddich and Glenlivet, while Johnnie Walker and Dewar's are well-known blended Scotch whiskies. The production process begins with malting, mashing, fermentation, and double distillation of the wash. The new make spirit is then aged for many years in oak casks to produce the smooth, complex
Liqueurs
This document provides information about different types of liqueurs. It begins by explaining that liqueurs are flavored spirits that are characterized by their flavorings rather than their base spirit. It then discusses the main constituents of liqueurs - the spirit base, flavoring agent, and sweetener. The rest of the document outlines various categories of liqueurs such as fruit, citrus, herb, and cream-based liqueurs. It also describes the production process for liqueurs and provides details on specific liqueurs like Benedictine, Absinthe, Drambuie, and Galliano.
Whiskey
Whiskey is a distilled alcoholic beverage made from fermented grain mash that is aged in wooden casks. The grains used include barley, corn, rye, and wheat. The production process involves malting, mashing, fermentation, distillation, and maturation. There are several types of whiskey including Scotch, Irish, American, Canadian, and Indian whiskey, which differ based on ingredients, production process, and place of origin. Whiskey is commonly served neat, on the rocks, or with mixers.
Tequila
Tequila is a spirit made primarily from the blue agave plant near Tequila, Mexico. The process begins with harvesting mature agave plants, cooking their pina cores, shredding and pressing the cooked pina to extract juice. The juice is fermented into alcohol using yeast and then distilled twice to produce a colorless liquid. Tequila is then aged and bottled in different styles depending on the aging time, and is commonly served with salt and lime.
ALL ABOUT GIN
HISTORY OF GIN, DISTILLATION OF GIN, CLASSIFICATION OF GIN, GIN REGIONS, HOW TO SERVE GIN, THE MARTINI, BRANDS OF GIN, GIN COCKTAIL.
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The document is a diagram showing different categories of drinks including beers, wines, aperitifs, digestives, spirits, whiskies, and non-alcoholic drinks. It divides drinks into three main categories - nourishing and refreshing drinks like milky drinks and juices, stimulating drinks like coffee and tea, and alcoholic drinks including various types of beer, wine, liqueurs, spirits and whiskies. It provides a visual overview of different beverage options grouped by type.
F & B Service Notes for 2nd Year Hotel Management Students: Chap 03. table wines
F & B Service Notes for 2nd Year Hotel Management Students: Chap 03. table winesSETCHAT - Shah Education Trust's College of Hospitality & Tourism
The document provides details on the process for making table wines. [1] Table wines are natural wines produced from fermented grape juice with little or no additives, resulting in red, white or pink colored wines containing 8-15% alcohol. [2] The winemaking process involves steps like crushing grapes, fermentation, aging, blending, and bottling. [3] Major wine producing regions include France, Italy, and countries like Spain, US, South Africa, and Australia.Sake and soju
Sake is a Japanese rice wine made by fermenting rice that has been polished and steamed. It contains 18-20% alcohol by volume. Soju is a Korean distilled beverage made from rice, wheat or barley that has been fermented and then distilled. It typically contains 16.7-45% alcohol. Both sake and soju have a long history in their home countries and are an important part of the culture, being served according to traditional rituals and etiquette. They are often consumed with local cuisine.
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The document discusses different types of whisky/whiskey including Scotch whisky, Irish whiskey, Canadian whiskey, American whiskey, bourbon, rye, Tennessee whiskey, and corn whiskey. It provides details on the whisky making process and defines key styles such as single malt, blended, and vatted malt whiskies. The origins and definitions of different whiskey varieties are outlined.
Wines of spain
Spain has a long tradition of winemaking and is one of Europe's largest producers of wine. Freshness and fruit flavors characterize the best Spanish wines rather than oak influences. Rioja and Priorat are the most famous wine regions, known for their red wines made from Tempranillo and Garnacha grapes. Spanish wines also include sparkling cavas from Catalonia, fortified wines similar to Port from Tarragona and Jerez, and everyday table wines across many regions including La Mancha. Classification systems designate wines by region and quality level.
Wines of germany
Germany produces high quality white wines, especially Riesling, known for their balance and complexity. The vineyards are located along major river valleys in the southwest, with six major regions - Rhine, Moselle, Franconia, Ahr, Ruwer, and Saar. German wines are classified based on grape maturity levels and may be chaptalized for improved ripeness. Top quality wines are designated QmP without chaptalization.
Wine countries and regions of the world
The document discusses several prominent wine regions in France, Italy, Spain, and their signature grapes and styles. It provides details on Alsace, Bordeaux, Burgundy, Champagne and Loire in France; Tuscany, Piedmont and Veneto in Italy; Catalonia, Rioja, Ribera del Duero, and Galicia in Spain. The regions are known for grapes like Pinot Noir, Chardonnay, Cabernet Sauvignon, Merlot, Sangiovese, Nebbiolo, Tempranillo and Albariño.
Building a Distillery
Leiper's Fork Distillery traces its family history in whiskey production back to 1820 in Williamson County, Tennessee. The distillery will produce several varieties of bourbon and Tennessee whiskey using locally grown grains. Its products will include Leiper's Fork Reserve Bourbon, Tennessee Whiskey, and Rye Whiskey aged 4-6 years, as well as initial offerings of unaged white whiskey made from rye and Tennessee whiskey recipes. The distillery aims to promote the cultural heritage of whiskey making in Williamson County and be a part of the growing craft distilling industry in the United States.
American whisky
This document summarizes American whiskey production regions and styles. It discusses the four main American whiskey producing regions - Maryland/Pennsylvania, Virginia, Kentucky and Tennessee. It then provides details on the whiskey making process, including grain buying, fermentation, distillation, barrel aging, and different whiskey types. The main types discussed are straight whiskey (including bourbon, rye and Tennessee whiskey), blended whiskey, and bottled-in-bond whiskey. It also describes Tennessee whiskey's unique charcoal filtering process.
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Gin
Gin is a white spirit flavored with juniper berries and other botanicals. It is produced by steeping juniper berries and botanicals in a spirit base made from grains like barley, wheat, corn, and rye, then redistilling the mixture. Common botanicals used in gin include anise, coriander, cassia bark, cinnamon, and orange peel. Popular brands of gin include Beefeater, Bombay Sapphire, and Tanqueray. Gin is commonly mixed into cocktails like martinis or served with tonic water.
Presentati0 n brandy
The document discusses different types of brandy such as grape brandy, fruit brandy, and pomace brandy. It explains the production process for brandy and provides details on labeling requirements. Popular brandy brand names are also listed as well as information on quality ratings.
Vodka
Vodka is a colorless, odorless spirit distilled from grains, potatoes, molasses or beetroot. It originated in Russia and derives its name from the Russian word for "water." Vodka consists of ethanol, water and flavorings and has an alcoholic content between 38-43%. It is made through fermentation, distillation, filtration and bottling. Some famous vodka brands worldwide include Absolut, Smirnoff, Stolichnaya, Bols and Romanov.
Whisky
Whiskey is made by fermenting and distilling grain, typically barley. The spelling of whiskey differs by region, with Scottish distillers using "whisky" and Irish using "whiskey". Whiskey originated in Ireland and Scotland between the 10th-15th centuries. Production involves malting, fermentation, and double distillation, with aging in oak casks for 3-15 years. The key differences between Scotch and Irish whiskey are the grains used and distillation process.
18. wines of u.s.a
The United States is the 5th largest wine producing country in the world. Wine production began in the US after the arrival of European settlers in the 17th century who introduced grapevines from Spain. While early American grapevines were unsuitable for wine, the quality and quantity of US wines has remarkably improved since the late 19th century through practices like grafting. The US wine industry was set back during Prohibition from 1918 to 1933 but has grown significantly since, especially in California, which now produces around 2/3 of US wine. US wine laws provide more freedom than European counterparts and classify wines as generic, varietal, or brand names.
Whisky.ppt
This document defines and compares different types of whiskey/whisky including Scotch, Irish, American, Canadian, and Indian varieties. It outlines the key ingredients and production processes for each type. Major brands are listed for single malt and blended Scotch whisky, Irish whiskey, bourbon, rye, and corn whiskeys, and Canadian whisky. The minimum aging periods and typical alcohol contents are provided for each whiskey/whisky type.
7. rum
Rum is distilled from sugarcane byproducts like sugarcane juice, syrup, and molasses. It originated in Caribbean sugar plantations in the 17th century, where slaves distilled it. There are several styles - Puerto Rican rum is light-bodied and dry, distilled in a patent still. Jamaican rum is rich, full-bodied, and distilled in a pot still. Rum is used in mixed drinks and cocktails as well as flambéing desserts. Popular brands include Bacardi, Captain Morgan, and Appleton.
Rum
Rum is produced from sugarcane byproducts like molasses through fermentation and distillation. The rum is then aged in oak barrels, with darker rums aging longer, after which it is blended and bottled. There are several types of rum defined by color and aging time, including light rum aged only 3 months, golden rum aged 18 months, and dark rum aged 3 or more years.
Whisky
Scotch whisky is defined as a whisky produced in Scotland from malted barley that has been distilled and aged in oak barrels for a minimum of 3 years. There are two main types - single malt, which comes from a single distillery, and blended whisky made from a mixture of malts and grain whisky. Popular brands of single malt include Glenfiddich and Glenlivet, while Johnnie Walker and Dewar's are well-known blended Scotch whiskies. The production process begins with malting, mashing, fermentation, and double distillation of the wash. The new make spirit is then aged for many years in oak casks to produce the smooth, complex
Liqueurs
This document provides information about different types of liqueurs. It begins by explaining that liqueurs are flavored spirits that are characterized by their flavorings rather than their base spirit. It then discusses the main constituents of liqueurs - the spirit base, flavoring agent, and sweetener. The rest of the document outlines various categories of liqueurs such as fruit, citrus, herb, and cream-based liqueurs. It also describes the production process for liqueurs and provides details on specific liqueurs like Benedictine, Absinthe, Drambuie, and Galliano.
Whiskey
Whiskey is a distilled alcoholic beverage made from fermented grain mash that is aged in wooden casks. The grains used include barley, corn, rye, and wheat. The production process involves malting, mashing, fermentation, distillation, and maturation. There are several types of whiskey including Scotch, Irish, American, Canadian, and Indian whiskey, which differ based on ingredients, production process, and place of origin. Whiskey is commonly served neat, on the rocks, or with mixers.
Tequila
Tequila is a spirit made primarily from the blue agave plant near Tequila, Mexico. The process begins with harvesting mature agave plants, cooking their pina cores, shredding and pressing the cooked pina to extract juice. The juice is fermented into alcohol using yeast and then distilled twice to produce a colorless liquid. Tequila is then aged and bottled in different styles depending on the aging time, and is commonly served with salt and lime.
ALL ABOUT GIN
HISTORY OF GIN, DISTILLATION OF GIN, CLASSIFICATION OF GIN, GIN REGIONS, HOW TO SERVE GIN, THE MARTINI, BRANDS OF GIN, GIN COCKTAIL.
Bar Classification
The document is a diagram showing different categories of drinks including beers, wines, aperitifs, digestives, spirits, whiskies, and non-alcoholic drinks. It divides drinks into three main categories - nourishing and refreshing drinks like milky drinks and juices, stimulating drinks like coffee and tea, and alcoholic drinks including various types of beer, wine, liqueurs, spirits and whiskies. It provides a visual overview of different beverage options grouped by type.
F & B Service Notes for 2nd Year Hotel Management Students: Chap 03. table wines
F & B Service Notes for 2nd Year Hotel Management Students: Chap 03. table winesSETCHAT - Shah Education Trust's College of Hospitality & Tourism
The document provides details on the process for making table wines. [1] Table wines are natural wines produced from fermented grape juice with little or no additives, resulting in red, white or pink colored wines containing 8-15% alcohol. [2] The winemaking process involves steps like crushing grapes, fermentation, aging, blending, and bottling. [3] Major wine producing regions include France, Italy, and countries like Spain, US, South Africa, and Australia.Sake and soju
Sake is a Japanese rice wine made by fermenting rice that has been polished and steamed. It contains 18-20% alcohol by volume. Soju is a Korean distilled beverage made from rice, wheat or barley that has been fermented and then distilled. It typically contains 16.7-45% alcohol. Both sake and soju have a long history in their home countries and are an important part of the culture, being served according to traditional rituals and etiquette. They are often consumed with local cuisine.
Whisky
The document discusses different types of whisky/whiskey including Scotch whisky, Irish whiskey, Canadian whiskey, American whiskey, bourbon, rye, Tennessee whiskey, and corn whiskey. It provides details on the whisky making process and defines key styles such as single malt, blended, and vatted malt whiskies. The origins and definitions of different whiskey varieties are outlined.
Wines of spain
Spain has a long tradition of winemaking and is one of Europe's largest producers of wine. Freshness and fruit flavors characterize the best Spanish wines rather than oak influences. Rioja and Priorat are the most famous wine regions, known for their red wines made from Tempranillo and Garnacha grapes. Spanish wines also include sparkling cavas from Catalonia, fortified wines similar to Port from Tarragona and Jerez, and everyday table wines across many regions including La Mancha. Classification systems designate wines by region and quality level.
Wines of germany
Germany produces high quality white wines, especially Riesling, known for their balance and complexity. The vineyards are located along major river valleys in the southwest, with six major regions - Rhine, Moselle, Franconia, Ahr, Ruwer, and Saar. German wines are classified based on grape maturity levels and may be chaptalized for improved ripeness. Top quality wines are designated QmP without chaptalization.
Wine countries and regions of the world
The document discusses several prominent wine regions in France, Italy, Spain, and their signature grapes and styles. It provides details on Alsace, Bordeaux, Burgundy, Champagne and Loire in France; Tuscany, Piedmont and Veneto in Italy; Catalonia, Rioja, Ribera del Duero, and Galicia in Spain. The regions are known for grapes like Pinot Noir, Chardonnay, Cabernet Sauvignon, Merlot, Sangiovese, Nebbiolo, Tempranillo and Albariño.
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F & B Service Notes for 2nd Year Hotel Management Students: Chap 03. table wines
F & B Service Notes for 2nd Year Hotel Management Students: Chap 03. table wines
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Building a Distillery
Leiper's Fork Distillery traces its family history in whiskey production back to 1820 in Williamson County, Tennessee. The distillery will produce several varieties of bourbon and Tennessee whiskey using locally grown grains. Its products will include Leiper's Fork Reserve Bourbon, Tennessee Whiskey, and Rye Whiskey aged 4-6 years, as well as initial offerings of unaged white whiskey made from rye and Tennessee whiskey recipes. The distillery aims to promote the cultural heritage of whiskey making in Williamson County and be a part of the growing craft distilling industry in the United States.
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This document summarizes American whiskey production regions and styles. It discusses the four main American whiskey producing regions - Maryland/Pennsylvania, Virginia, Kentucky and Tennessee. It then provides details on the whiskey making process, including grain buying, fermentation, distillation, barrel aging, and different whiskey types. The main types discussed are straight whiskey (including bourbon, rye and Tennessee whiskey), blended whiskey, and bottled-in-bond whiskey. It also describes Tennessee whiskey's unique charcoal filtering process.
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Whiskey ppt (1).pptx
Whiskey is an alcoholic beverage distilled from fermented grain mash and aged in wooden casks. The grains used can include barley, corn, rye, and wheat. The whiskey making process involves malting, mashing, fermentation, distillation, and maturation. There are several types of whiskey defined by their country of origin, including Scotch whisky from Scotland, Irish whiskey from Ireland, American whiskey such as bourbon and Tennessee whiskey, Canadian whiskey, and Indian whiskey. Whiskey is served in various ways including neat, on the rocks, or with mixers.
Whiskey terms
This document provides definitions and explanations of various whiskey-related terminology:
- It defines key terms like ABV, age, barrels, casks, distillation, fermentation, grains, maturation, oak varieties, and regions.
- Lengthy descriptions are provided for different types of casks used in aging whiskey like butts, hogsheads, and puncheons.
- The processes of malting, coopering, and distillation are summarized.
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Whiskey lizappt
Whiskey is an alcoholic beverage distilled from fermented grain mash that is aged in wooden casks. The grains used include barley, corn, rye, and wheat. The whiskey making process involves malting, mashing, fermentation, distillation, and maturation. There are several types of whiskey defined by their country of origin, including Scotch whiskey from Scotland, Irish whiskey from Ireland, American whiskey such as bourbon from the United States, Canadian whiskey, and Indian whiskey. Whiskey is served in different ways depending on whether it is served straight, on the rocks, or mixed with other ingredients.
Whiskey
Whiskey is an alcoholic beverage distilled from fermented grain mash and aged in wooden casks. The grains used can include barley, corn, rye, and wheat. The production process involves malting, mashing, fermentation, distillation, and maturation. There are several types of whiskey including Scotch, Irish, American, Canadian, and Indian whiskey which differ based on ingredients, production methods, and places of origin. Scotch must be produced in Scotland from malted barley and matured in oak for at least three years.
CU-Wine-and-Spirits-9-3-15
While most Kentucky bourbons use a high corn mashbill, craft distillers are exploring different ingredients and production methods to produce unique bourbons. Two such distilleries are Laws Whiskey House in Denver, which uses an unorthodox four-grain mashbill of corn, wheat, rye and barley, and FEW Spirits in Evanston, Illinois, which emphasizes northern rye. These craft distillers believe their bourbons reflect the terroir of their home states like Colorado and Illinois, and are creating new styles distinct from traditional Kentucky bourbon.
Whiskey/ Whisky (For bachelor studies)
This document provides an overview of whiskey, including its ingredients, manufacturing process, and types. It begins by defining whiskey and noting its origins. The key ingredients used are water, barley, yeast, peat, and casks. The manufacturing process involves malting, mashing, fermentation, distillation, and maturation. Whiskey is classified based on malt (single malt, blended, etc.) and origin (Scotch, Irish, American, Canadian). The document concludes with details on whiskey service.
Scotch
Scotch whisky has its origins in Ireland but was refined in Scotland over centuries. There are three main types - single malt, grain, and blends. Single malts are produced at individual distilleries from malted barley and carry distinct regional flavors from Islay, Highlands, Lowlands, or Campbeltown. Grain whisky uses barley and other grains and lacks strong flavors. Blends expertly combine malts and grains from various distilleries for consistency. The production process involves malting, mashing, fermentation, distillation in pot stills, and aging for years in oak barrels, imparting color and mellowing flavors. Major blending companies produce well-known brands for
Scotch
Scotch whisky has its origins in Ireland but was refined in Scotland over centuries. There are three main types - single malt, grain, and blends. Single malts are produced at individual distilleries from malted barley and have distinct flavors based on the distillation and aging process as well as the local water and climate. Blends combine malts and grains from multiple distilleries for consistency. Major Scotch producing regions each impart unique characteristics to whiskies based on local practices and conditions. Strict regulations govern Scotch production and aging to protect its quality and heritage.
WHISKY
The document discusses the history and production of various types of whiskey from around the world. It describes how Scotch whiskey is made from malted barley and aged in oak barrels, and defines other whiskey styles like Irish, Canadian, American, Welsh, Japanese, and Indian whiskey. It also provides tips for drinking whiskey, such as using the proper glass and not adding ice or other drinks, as well as discusses the effects of whiskey consumption which can vary based on amount, age, weight, and any other substances combined.
How whiskey is made
There are 6 stages of Whiskey Making Process. Here, liquor online has explained in brief How Whiskey is made. Also, there are some interesting fact about whiskey in between.
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Whiskey - American.ppt
- 3. • American whiskey is a distilled beverage produced in the United States from a fermented mash of cereal grain. • Production goes back to as early the 18th century. • Introduced by the British and Irish, who settled in Pennsylvania, Maryland & Virginia.
- 4. • 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. • The production and labeling of American whiskey are governed by Title 27 of the U.S. Code of Federal Regulations.
- 5. STYLES OF AMERICAN WHISKEY Straight Whiskey Bourbon Whiskey Corn Whiskey Rye Whiskey Tennessee Whiskey Wheat Whiskey
- 6. A. STRAIGHT WHISKEY • Made from only one type of grain. • If subsidiary grains are added main grain should remain at 51% minimum of total volume. • It is distilled to not more than 80% alcohol by volume that has been aged for at least two years at a starting alcohol concentration of not more than 62.5% and has not been
- 7. B. BOURBON WHISKEY • Bourbon has been distilled since 1789 invented by Baptist Elijah Craig. • Made from a grain mixture that is at least 51% corn. • Aged in new, charred oak barrels. • Distilled to no more than 160 (U.S.) proof (80% alcohol by volume). • Bottled (like other whiskeys) at 80 proof or more (40% alcohol by volume)
- 8. C. CORN WHISKEY • Made from mash that consists of at least 80% corn (maize). • The whiskey can be aged in used or uncharred oak barrels. • Aged for minimum of 2 yrs.
- 9. D. RYE WHISKEY • Made from mash that consists of at least 51% rye. • It is distilled to no more than 160 (U.S.) proof (80% abv), and aged in charred, new oak barrels. • Produced since 1808. • Produced mostly in
- 10. E. TENNESSE WHISKEY • It is straight bourbon whiskey produced in Tennessee. • All Tennessee Whiskey is from Tennessee, but not all whiskey from Tennessee qualifies as Tennessee Whiskey. • Made by 51% of corn. • Unique filtering system ..... rich flavour.
- 11. • Filtered through charcoal .... sour mash process. • 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
- 13. • 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.
- 14. F. WHEAT WHISKEY • Made from mash that consists of at least 51% wheat. • It is a style of whiskey defined by having a grain bill which consists primarily of wheat. • The United States government only allows a product to be labeled "wheat whiskey" when the mash is composed of at least 51% wheat.
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