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Whiskey
Whiskey is distilled from a fermented mash of grain (usually corn, rye, barley or wheat)
And then aged in oak barrels.
Whiskey when placed in barrels to age is a clear liquid. It is during the aging period that whiskey obtains
it’s characteristic amber color, flavor, and aroma.
Bourbon and Tennessee whiskey as well as scotch are described separated.
American whiskeys fall in into two mayor categories-straight whiskey and blended whiskey.
Straight whiskey is distilled from a 51 percent base of a single grain and not blended with natural grain
spirits or any other whiskey.
Bourbon is a straight whiskey.
Tennessee whiskey is filtered through maple charcoal before it is barreled for aging.
Rye whiskey is distilled from a mash of grain containing not less than 51 percent rye.
Corn whiskey is distilled from a mash of grain containing not less than 80 percent of corn and commonly
aged in reused charred oak barrels.
Canadian Whiskeys are blended whiskeys usually distilled from rye, corn, and barley.
They are lighter than American whiskeys.
Irish whiskeys are produced only in Ireland, is like Scotch, a blended product containing both barley malt
whiskeys and grain whiskeys. It is lighter in flavor and less smoky than Scotch.

BOURBON
Is distilled from a mash of grain containing, not less than 51 percent of corn, balanced with barley or a
wheat or rye.
The rich amber color and characteristic sweetness of bourbon is derived from its signature aging process in
new white oak barrels, which are charred to caramelize the natural sugars in the wood and bring them to the
surface. While two years is the minimum time for aging established by law most of them are aging for 4 to
12 years.
Also federal regulations required to be bottled at no less than 80 proof.
Tennessee whiskey commonly but incorrectly perceived as a type of bourbon is made in a similar way but
with one extra in the process that influence its final character and flavor. Before barreling, the newly
distilled whiskey is filtered very slowly through charcoal made from sugar maple, which gives the whiskey
a unique smoky sweetness.
This step is so important that Tennessee whiskey is legally a separate category of whiskey.

SCOTCH
Produced only in Scotland, Scotch whiskey fall into two categories: single malt and blended
Single malts, though each distillery uses barely as the base for its Scotch variants in the water, atmospheric
and the age of the casks they use are factors that determine the uniqueness of the resulting spirit.
Blended Scotch derive their individual personality from the single malts they comprise as many as twenty
to forty different malts whiskeys may be a part of the blend. The age of the spirits refers to the youngest
whiskey included.
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BRANDY

Brandy is distilled from fermented fruit, sometimes aged in oak barrels and usually bottled at 80% proof.
Cognac is a fine brandy known for its smoothness and heady scent, produced in the region of Cognac in
France.
The age of Cognac is guaranteed only up to 6 years, after that you may find quite a range of destinations.
VS very special-blend from brandies that have aged a minimum of 2 years but some may have aged much
longer.
VSOP very special old pale-refers to blends that are not less than 4 years old.
XO extra old-denotes a blend of considerable age.

Fruit-flavored brandies are brandy-based liquors flavored with blackberries, peaches, apricots, cherries and
so on.

LIQUORS
AMARETTO Almond flavored.
APRICOT BRANDY Apricot liquor brandy based
BENEDICTINE
BAILEY’s Irish whiskey and cream
BLACKBERRY
BLUE CURACAO Bitter oranges base / color blue
COINTREAU
CHERRY BRANDY
CRÈME BANANA
CRÈME CASSIS Blackcurrant flavored
CRÈME CACAO (BROWN & WHITE) Cacao beans
CRÈME MENTHE (WHITE & GREEN) Menthe
DRAMBUIE Scotch flavored with honey
FRANGELICO Hazelnut flavored
KAHLUA Mexican coffee liquor
GALLIANO Vanilla flavored
GRAND MARNIER Cognac base, orange flavored
MALIBU Coconut flavored rum
MIDORI Melon flavored
OUZO Greek, anisette flavored aperitif
PEACH SCHNAPPS
PEPPERMINT SCHNAPPS
SAMBUCA Italian, anisette flavored liquor
SLOE GIN
SOUTHERN COMFORT Whiskey base peach flavored
TIA MARIA Jamaican coffee liquor
TRIPLE SEC Orange flavored
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GIN
Neutral spirit distilled from grain. They are processed and redistilled with a flavor collection of assorted
herbs and spices primarily juniper berries.
Gin like other clear spirits is basically clean and bracing in flavor but has fruity and herby overtone as well.

RUM
Rum is made from sugar cane boiled down to a rich residue called molasses which is then fermented and
distilled. Light rums are produced in Southern Caribbean islands: Puerto Rico, Trinidad and Barbados they
do not require long aging, with six months in oak casks is enough although a year is more common.
Dark rums result from aging the spirit for a period of 3 to 12 years and sometimes with the addition of
caramel. It is very aromatic and has a heavier richer flavor than light rum, is produced in the tropics:
Jamaica, Haiti and Martinique. There are also 151 proof rums good for flaming.

TEQUILA
Tequila is distilled from the sap of the mature blue agaves plant. Tequila requires having 51% of blue
agaves and the rest can come from cane or other sugars.
White tequilas is ready after distillations, require no aging.
Gold tequila is usually aged in oak casks for 2 to 4 years.

VODKA
Colorless, tasteless and odorless.
Believed that the spirit originated in Russia, was made from potatoes, today is made from grain.
The higher proof, the less flavor.
Nowadays there is flavorful vodkas-citrus-pepper-blackcurrant.
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QUESTIONNAIRE FOR BAR STUFF

Q.1: What strong alcoholic drinks do you know?
A: Vodka, Tequila, Aquavit, Gin, Whisky, Rum, Cognac, Fruit-berry
brandy and Liquors.
Q.2: What is vodka?
A: Vodka is an alcoholic drink, prepared by mixing rectified spirit and
water with the further filtration of the water-spirit, mixing with activated
coal. Names: Smirnoff, Absolute, Finlandia, Moskovskaya, Stolichnaya.
Q.3: What is Gin? In what country is it produced, classification and
titles invented?

A: Strong alcoholic drink produced from the grain product with adding
the extract of juniper berries. Classification: ordinary/pouring, brands
(produced in any country and vary cheap), regular brands: Gordon,
Beefeater (England), premium brands: Tanqueray, Bombay Sapphire
(England), slou-gin: Gingenever (Holland)
Q.4: What is Tequila and what country is it produced in?

A: It is a Mexican strong alcoholic drink, prepared by distillation from the

over fermented juice of CACTUS mageya. May be with white and golden
label. T with a golden label is matured in oak barrels and has a an AMBER
color. HOSE CUERVO with a white label, CUERVO SPECIAL GOLD
with golden label.

Q.5: What is Rum and what countries produces it?

A: Strong alcoholic drink, prepared by distillation from products of

sugarcane, long matured in oak barrels, from 2 to 30 years. In Martinique:
Nigrita, Charleston. In Barbados: Cacadu. In Cuba: Bacardi (white, gold
and dark), Ronico, Karioka, Gavana Club. In Jamaica: Myers Mona (30
years), Rye and Nevjus (18 years), Captain Morgan (gold and dark).

Q.6: What is ARMAGNAC? Where is it produced ?

A: Armagnac is a grape brandy, prepared by distillation from the grape
wines, but only one time with the further maturing in oak barrels not less
than 15-20 years. It came from France (Jerar region)
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Q.7: What is WHISKY and what kind of whisky distinguished and what
countries is it produced in?
A: It is a grain spirit matured in oak barrels, charred inside. There are 4
kinds and 4 countries where whisky is produced: Scotch (Scotland),
Bourbon (America), Irish (Ireland), Canadian (rye whisky).
Scotch: production from Grain Barley, classificated for it’s quality: regular
brands: Johnny Walker RL-6 year old, J&B, Teachers Highland, Ballantines
Finest, Passport, 4 Bells, Long John, White Horse, Famous Grouse, Cutty
Sark; premium brands: Johnny Walker BL-12 years old, Chivas Regal 20
years old, Dimple Hang: malt whisky: Glenfiddich, Glenlivet, William
Grants.
Bourbon: production from Grain Maize and Rye, classificated for it’s
quality: regular brands: Jim Beam, Four Roses, Wild Turkey; premium
brands: Jack Daniels, Old Grand Dad (20 years old)\
Irish: production from Grain Rye and Barley, classificated as for it’s
quality: regular brands: Tulamore, Regy; premium brands: Gamisson, Old
Bushmils.
Canadian: (RYE WHISKY) production from the mixing Grains: Barley
10%, Maize 15%, Rye 50%: Canadian Club (CC), Seagram’s VO,
Seagram’s 7, Sharly.
Q.8: What is Cognac, where did it come from? How is it classificated?
A: It prepared by distillation from rose and white grapes wines 2 and more
times with the further maturing in oak barrels. It came from France, (Cognac
region). Cognac is classificated for its quality: Regular, Premium, Collection
and MARCING:
VO-very old (15-20 years matured)
VS-very special (15-18 years matured)
VSO-very special old (15-20 years matured)
VSOP-very special old premium, high quality (20-30 years matured)
VSEP-very special extra, premium, high quality (18-25 years matured)
VVSOP-very, very special old, high quality, premium (25-40 years matured)
XO- extra old (from 40 and higher years matured)
Very popular titles: Remy Martin (VSOP, XO), Martell (VO, VS), Hennessy
(VO, VS), Courvousier ( all except VSOP, XO), Napoleon, Camus, and
Bisquit.
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Q.9: What is Fruit-berry brandy?

A: It is strong alcoholic drink, prepared by distillation from any strong fruit-
berry juices and matured in oak barrels from 3 years and longer.
Produced in France, Italy, Spain, Switzerland, and Hungary: Plum brandy,
Apricot brandy and Sherry brandy. F.-B. has white and dark color, contains
45% of alcohol. In America very popular brandy from Apple and it id named
Apple Jack.
Q.10: What is CALVADOS? Where did it com from?
A: It is produced from the sorts of apple wines with maturing from 3 years
and more in oak barrels, contains 30-60 % of spirit. Calvados came from
France.
Q.11: What is Metaxa? Where did it come from?
A: Greece brandy. It is produced by SPYROS METAXA in 1888 by
blending only the finest matured Muscat sorts of grape wines with the
further distillation and maturing in oak barrels from 2-40 years containing
2,5% of sugar. Classified for its quality: Ordinary, Premium and Collection.
Q.12: What is AQUAVIT?
A: It is Scandinavian strong drink, produced by distillation after over
fermented product of potato with adding extract of Caraway seeds. Aquavit
is served cold.
Q.13: What is SAKE?
A: SAKE – alcoholic drink prepared from rice, produced in Japan.
Q.14: Who and when invented Champagne? Where did it come from?
A: It is invented by DON PERIGNON in 1743, France (Champagne
province). Champagne is received from the second fermented of special
champagne-wine product. Classify for maturing, containing sugar and spirit.
Extra brut, Brut and dry. Contains 3-6% of sugar, 10-12% of spirit.
TITLES: Don Perignon, Moet and Chandon, Madame Cliquot, Lourent
Perrier, Gordon Rouge (Mumm’s). CYPRUS METHODE CHAMPAGNE:
Due de Nicosie (grand reserve sec), Royal Baron sec.
Q.15: What is SPARKLING WINE?
A: Sparkling wine received from the second fermented of dry or sweet wine
product. Contains 3-12% sugar and 10-13% of spirit.
TITLES: Asti Spumante-Martini, Asti Spumante-Chinzano, (from Italy),
Henkell Trocken (from Germany), Orlando Carrington Brut (from
Australia).
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Q.16: What is WINE?

A: It is prepared as a result of alcoholic fermentation of grape or fruit berry
juice with pulp or without it. Wine is classified for its quality: Ordinary and
Premium. Ordinary: without maturing (table wine). Premium: of high
quality, nature produced by special technology. The maturing is 1,5-2 years
in barrels and 2 years in bottles.
Q.17: What is CIDER?
A: It’s fermented apple juice, aerated in the moment of pouring out.
Contains 5-7% of spirit and 5-10% of sugar. TITLES: WORLPAKER semi
dry, STRONGBOU dry.
Q.18: Aperitifs!
A: Aperitifs are used as a stimulant of an appetite before having meals.
Divided into 4 groups:
1. Basic of strong alcohol. (VODKA, JIN, WHISKY, AQUAVIT,
TEQUILA, SAKE, etc.);
2. Basic of Vermouth wine – a medium alcoholic drink obtained by
blending grape wine materials, spirit, sugar syrup and infusion of herbs,
flowers, roots and plants. These components give the vermouth a special
smell and flavor: NOLLY PRAT – extra dry (France), MARTINI,
CHINZANO – extra dry, dry, bianco, rosso/sweet (Italy);
3. Basic of Bitters (Campari, Puent-a-Mass, Dubonnet, Pimms No1, Amer
Pikon);
4. Basic of Anis (Perno, Ricardo, Pastis No 51, Ouso).
Q.19: Name the main types and titles of SHERRY (WINE).
A: SHERRY has strong aperitif properties that is why it is called <The King
of Aperitifs>. It is a blend of wines of the same type but different age. Every
brandy of sherry is based on a very old wine called <Solera>
SHERRY is divided into four main types: a) Fino-pale – very dry (14% of
alcohol); b) Ammontillado-pale – dry with a taste of nuts (Dry Sack); c)
Harvey Bristol Cream-semi sweet and sweet desert. It came from Spain.
Q.20: DIGESTIVES.
A: It is drunk after meal, with containing 40% of alcohol obtained by mixing
infusion of medical herbs, flowers, roots and variety of plants.
TITLES: Fernet Branko, Fernet Menta, (Italy). Jegermaster, Undreberg
(from Germany).
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Q.21: PORTO WINES.

A: There are two kinds: 1) matured in barrels (from 1,5-2 years) and 2)
matured in bottles from 2 years <VINTAGE PORT>. Ports of RUBY with
red color, it is thicker and stronger with containing 10-12% of sugar. White
Porto is produced dry and taken as aperitifs. Porto wines came from
Portland.
MADEIRA is wine which strongly differs from other fortified wines by well
developed somewhat heavy bouquet, and contains small sugar (semi dry).
MARSALA – is produced only from CATARRATO grapes containing very
high amount of sugar.
Q.22: What is BEER?
A: Beer is a weak alcoholic drink, prepared from MALT, HOP PLANT and
WATER, keeping in the dark store with the temperature of 0-12*C.
EXPIRY TIME FOR BEER: for tinned 6 months, for bottled 3 months, for
barreled 1 month. Beer maybe of dark and light sorts with containing 1,8-
11,5% of alcohol. Dark beer/Porter contains 1,8-7% of alcohol.
We have a 5 leading sorts of beer: ALE, STOUT, PORTER, LAGER,
BOCK.
PORTER: Guinness, Bass, New Castle brown, John Smiths, Orabgeboom.
LAGER: Fosters, Stella, Amstel, Heineken, Becks, Miller, Budweiser,
Pilsner, KEO. SHANDY – mix Beer and 7up. Sometimes beer is served
with juise of LIME or a LIME SQUASH.
Draft beer is served in special beer glass: Pint – 470ml and Half Pint.
Q.23: Name juices, used when preparing mixed drinks.
A: Orange juice, Pineapple juice, Grapefruit juice, Grape juice, Strawberry
juice, Lemon juice, Cranberry juice.
Q.24: Title soft drinks used in bars.
A: Coca Cola, Pepsi Cola, Lemonade-7UP, Sprite, Fanta (Orange, Lemon,
Grapefruit). These are the soft drinks are produced DIET or LIGHT.
Bitter Lemon (prepared from lime), Dry Ginger Ale (Lemonade from
Ginger), Tonic is a quinine-aerated water, with bittersweet taste.
Q.25: Define Frappe.
A: In a cool glass, filled with chopped ice to the top we pour over the
ordinary drink.
Q.26: What is Frozen?
A: Title of the cocktail. Ingredients are put into the mixer with a lot of
chopped ice, bitten up to the moment when everything turns into icy
alcoholic mass. It is served with a teaspoon and saucer into the special dish.
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Q.27: LIQUEURS
A: Advocaat-egg liqueur, Benedictine-basic of brandy with infusion of
herbs, Drambue-basic of scotch whisky with infusion of herbs and roots,
Galliano-from infusion of herbs, flowers, roots and variety of plants,
Baileys-coffee with milk, Kahlua-coffee liqueur made in Mexico, Tia Maria-
coffee liqueur made in France, Sheridan-3 parts of coffee liqueur and 1 part
of vanilla liqueur, Crème de Cacao-of dark (brown) and white transparency,
Crème de Menthe-of green and white transparency, Amaretto-basic of
cognac infusion of apricot pit, made in Italy, Peter Harring-cherry liqueur.
Crème de Cassis-blackcurrant liqueur, Crème de Banana-banana liqueur,
Crème de Ananas-pineapple liqueur, Qouintreau, Grand Marynier-orange
liqueur, made in France, Filfare-orange liqueur prepared from pit of orange,
Blue (Pink, Green, Yellow, White) Curacao-orange liqueur prepared from
peel of orange, Triple Sec-orange liqueur, Malibu-coconut rum liq., with a
white transparency, Batida de Coconat-coconut liq., white, Southern
Comfort-American liqueur on the basis of a bourbon whisky, Sambuca
Malinary-strong liq., from anis distillate, is served with 3 grains of coffee
inside and fired.
Q.28: Special Coffee.
A: Royal Coffee-black coffee with cognac or brandy over the top milk
cream.
Calypso Coffee-black coffee with coffee liqueur over top milk cream.
Irish Coffee-black coffee with Irish whisky over top milk cream.
Q.29: Cyprus Coffee.
It is served with glass of cold water.
A: SCETO-black coffee without sugar. METRIO-black coffee with a little
of sugar. GLIKI-sweet black coffee.
Q.30: Coffee/Tea.
A: Espresso-prepared by coffee machine from grain of grilled mill coffee.
Cappuccino-prepared from espresso coffee with milk cream.
Filter coffee-it is special milled grain of coffee and prepared by coffee
machine, it is served with milk pot of boiling milk.
Decaffeinated coffee instant coffee without caffeine, is served with milk pot
of boiling milk.
Instant nesscoffee-use 1 coffee bag for each person for a cup and serve
separated teapot of boiling water and milk pot of boiling milk.
TEA-use 1 tea bag for each cup or a teapot. Add fresh boiling water and
leave the tea to infuse for 2-3 minutes, serve with a milk pot of cold milk.
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Q.31: Definition, classification of mixed drinks.

A: Alcoholic, nonalcoholic, a) aperitifs (cocktails and long mixing drinks)
b) afternoon (cocktails)
c) night (cocktails and long mixing drinks)
Q.32: Long drinks Aperitifs.
Gin Tonic, Vodka Tonic, Vodka Cola, Whisky Cola, Rum Cola, Campari
Orange, Campari Soda. SCREWDRIVER-vodka and orange juice. CUBA
LIBRA-Bacardi, Coca Cola, lime squash. PIMM’S-Pimm’s No1, seven Up,
lime Squash. HARVEY WALLBANGER-Vodka, Galliano, orange juice.
TEQUILA