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IPBartenders - Understanding your Backbar

IPBartenders - Understanding your Backbar

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Categories:Types, Research, Science
Published by: Mixology on Oct 28, 2009
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Mittwoch, 28.

Oktober 2009

“Understanding your Back Bar”

Mittwoch, 28. Oktober 2009

Mittwoch, 28. Oktober 2009

Mittwoch, 28. Oktober 2009

BEN REED

Mittwoch, 28. Oktober 2009

BEN REED

Mittwoch, 28. Oktober 2009

RIKKI BRODRICK

What are you looking to achieve When buying a spirit for your back bar?

Mittwoch, 28. Oktober 2009

Tick every relevant category box

Mittwoch, 28. Oktober 2009

Ensure your back bar has stand out

Mittwoch, 28. Oktober 2009

Ensure your space is used sensibly

Mittwoch, 28. Oktober 2009

Ensure your bar is practical and ergonomic

Mittwoch, 28. Oktober 2009

Make sure each product differs from the next

Mittwoch, 28. Oktober 2009

Mittwoch, 28. Oktober 2009

Tick every relevant category box

Mittwoch, 28. Oktober 2009

Tick every relevant category box

Rum Style Agricole, Cachaca, Traditional, Naval? Unaged, golden, Aged, overproof? Spanish, English, French?

Mittwoch, 28. Oktober 2009

Mittwoch, 28. Oktober 2009

Make Sure your back bar has standout
But make sure it’s the bottles that stand out!

Mittwoch, 28. Oktober 2009

Ensure your bar space is used sensibly!

Mittwoch, 28. Oktober 2009

Mittwoch, 28. Oktober 2009

Mittwoch, 28. Oktober 2009

Mittwoch, 28. Oktober 2009

Mittwoch, 28. Oktober 2009

Ensure your back bar is practical and ergonomic!

Mittwoch, 28. Oktober 2009

Mittwoch, 28. Oktober 2009

Mittwoch, 28. Oktober 2009

Make sure each product differs from the next
Unless of a known and often asked for brand

Mittwoch, 28. Oktober 2009

Make sure each product differs from the next
Unless a known and often asked for brand

Mittwoch, 28. Oktober 2009

Make sure each product differs from the next
Unless a known and often asked for brand

Mittwoch, 28. Oktober 2009

VARIABLES

6

Mittwoch, 28. Oktober 2009

Alcohol Category

FLAVOUR

RAW INGREDIENT

VARIABLES
PRODUCTION METHOD

6
ABV

PRODUCTION AREA

Mittwoch, 28. Oktober 2009

VARIABLES

6
ABV

PRODUCTION METHOD

PRODUCTION AREA

VARIABLES
FLAVOUR

6
ABV

RODUCTION METHOD Alcohol Category

RAW INGREDIENT

PRODUCTION AREA

ABV

PRODUCTION METHOD

VARIABLES

6
ABV

RAW INGREDIENT

V

VARIABLES
PRODUCTION AREA

6
ABV

PRODUCTION AREA

PRODUCTION METHOD

OD

Mittwoch, 28. Oktober 2009

VARIABLES

6
ABV

PRODUCTION METHOD

PRODUCTION AREA

VARIABLES
FLAVOUR

6
ABV

RODUCTION METHOD

RAW INGREDIENT

PRODUCTION AREA

ABV

PRODUCTION METHOD

VARIABLES

6
ABV

V

PRODUCTION AREA

PRODUCTION METHOD

Alcohol Category

RAW INGREDIENT

Mittwoch, 28. Oktober 2009

6

VARIABLES

6
ABV

PRODUCTION METHOD

PRODUCTION AREA

VARIABLES
FLAVOUR

6
ABV

RODUCTION METHOD

RAW INGREDIENT

PRODUCTION AREA

ABV

PRODUCTION METHOD

VARIABLES

6
ABV

V

PRODUCTION AREA

PRODUCTION METHOD

Alcohol Category

What category does your product fall in to and what are the rules surrounding each category? Spirit? Beer/wine? Fortified? Liqueur? Blue Curacao??

RAW INGREDIENT

Mittwoch, 28. Oktober 2009

6

VARIABLES

6
ABV

PRODUCTION METHOD

PRODUCTION AREA

VARIABLES
FLAVOUR

6
ABV

RODUCTION METHOD Alcohol Category

PRODUCTION AREA

ABV

PRODUCTION METHOD

RAW INGREDIENT

V

VARIABLES
PRODUCTION AREA

6
ABV

PRODUCTION METHOD

OD

RAW INGREDIENT

Mittwoch, 28. Oktober 2009

PRODUCTION AREA

VARIABLES

6
ABV

PRODUCTION METHOD

PRODUCTION AREA

VARIABLES
FLAVOUR

6
ABV

RODUCTION METHOD Alcohol Category

PRODUCTION AREA

ABV

PRODUCTION METHOD

RAW INGREDIENT

V

VARIABLES
PRODUCTION AREA

6
ABV

PRODUCTION METHOD

Raw ingredient Tequila?

OD

RAW INGREDIENT

100% Blue Agave? or Mixto (min 51%)

Mittwoch, 28. Oktober 2009

PRODUCTION AREA

PRODUCTION METHOD

PRODUCTION AREA

VARIABLES
FLAVOUR

6
ABV

Alcohol Category RAW INGREDIENT RAW INGREDIENT

ABV

PRODUCTION METHOD

VARIABLES

6
ABV

RAW INGREDIENT

V

VARIABLES
PRODUCTION AREA

6
ABV

PRODUCTION AREA

PRODUCTION METHOD

OD

PRODUCTION AREA

Mittwoch, 28. Oktober 2009

PRODUCTION METHOD

PRODUCTION AREA

VARIABLES
FLAVOUR

6
ABV

Alcohol Category RAW INGREDIENT RAW INGREDIENT

ABV

PRODUCTION METHOD

VARIABLES

6
ABV

RAW INGREDIENT

V

VARIABLES
PRODUCTION AREA

6
ABV

PRODUCTION AREA

PRODUCTION METHOD

OD

PRODUCTION AREA

Area of Production Brandy or Cognac Is there a huge difference?

Mittwoch, 28. Oktober 2009

RODUCTION METHOD Alcohol Category

VARIABLES

VARIABLES

6
ABV

6
ABV

VARIABLES
RAW INGREDIENT PRODUCTION AREA
PRODUCTION METHOD

6
ABV

VARIABLES
FLAVOUR

6
ABV

RAW INGREDIENT

V

VARIABLES
PRODUCTION AREA

6
ABV

PRODUCTION AREA

PRODUCTION AREA

PRODUCTION METHOD

OD

Mittwoch, 28. Oktober 2009

RODUCTION METHOD Alcohol Category

VARIABLES

VARIABLES

6
ABV

6
ABV

VARIABLES
RAW INGREDIENT PRODUCTION AREA
PRODUCTION METHOD

6
ABV

VARIABLES
FLAVOUR

6
ABV

RAW INGREDIENT

V

VARIABLES

6
ABV

PRODUCTION AREA

Alcohol by volume in the bottle %
PRODUCTION AREA

PRODUCTION AREA

PRODUCTION METHOD

OD

All gin has to be a minimum of 37.5% abv

The higher the abv of the gin the longer the aroma of the spirit will last Most gins will not be any higher than 50% Naval strength gin will always be over 57.2%

Mittwoch, 28. Oktober 2009

VARIABLES

6
ABV

PRODUCTION METHOD

PRODUCTION AREA

RODUCTION METHOD Alcohol Category

VARIABLES

6
ABV

RAW FLAVOUR INGREDIENT

PRODUCTION AREA

ABV

FLAVOUR RAW INGREDIENT

RAW INGREDIENT

VARIABLES
PRODUCTION AREA

6
ABV

PRODUCTION AREA

VARIABLES

6
ABV

V
PRODUCTION METHOD

OD

PRODUCTION METHOD

PRODUCTION ARE

Mittwoch, 28. Oktober 2009

VARIABLES

6
ABV

PRODUCTION METHOD

PRODUCTION AREA

RODUCTION METHOD Alcohol Category

VARIABLES

6
ABV

RAW FLAVOUR INGREDIENT

PRODUCTION AREA

ABV

FLAVOUR RAW INGREDIENT

RAW INGREDIENT

VARIABLES

6
ABV

PRODUCTION AREA

OD

The six methods of creating and refining PRODUCTION AREA alcohol: Fermentation Distillation Maturation Combination ABV Filtration Dilution

VARIABLES6 ‘ations The

6

V
PRODUCTION METHOD

PRODUCTION METHOD

PRODUCTION ARE

Mittwoch, 28. Oktober 2009

VARIABLES

6
ABV

PRODUCTION METHOD

PRODUCTION AREA

RODUCTION METHOD Alcohol Category

VARIABLES

6
ABV

RAW FLAVOUR INGREDIENT

PRODUCTION AREA

ABV

FLAVOUR RAW INGREDIENT

RAW INGREDIENT

VARIABLES
PRODUCTION AREA

6
ABV

PRODUCTION AREA

VARIABLES

6
ABV

V
PRODUCTION METHOD

OD

PRODUCTION METHOD

PRODUCTION ARE

Mittwoch, 28. Oktober 2009

VARIABLES

6
ABV

PRODUCTION METHOD

PRODUCTION AREA

RODUCTION METHOD Alcohol Category

VARIABLES

6
ABV

RAW FLAVOUR INGREDIENT

PRODUCTION AREA

ABV

FLAVOUR RAW INGREDIENT

RAW INGREDIENT

VARIABLES
PRODUCTION AREA

6
ABV

PRODUCTION AREA

VARIABLES

6
ABV

V
PRODUCTION METHOD

OD

PRODUCTION METHOD

PRODUCTION ARE

Fermentation how long has a product been fermented for – what type of yeast?
Mittwoch, 28. Oktober 2009

VARIABLES

6
ABV

PRODUCTION METHOD

PRODUCTION AREA

RODUCTION METHOD Alcohol Category

VARIABLES

6
ABV

RAW FLAVOUR INGREDIENT

PRODUCTION AREA

ABV

FLAVOUR RAW INGREDIENT

RAW INGREDIENT

VARIABLES
PRODUCTION AREA

6
ABV

PRODUCTION AREA

VARIABLES

6
ABV

V
PRODUCTION METHOD

OD

PRODUCTION METHOD

PRODUCTION ARE

Mittwoch, 28. Oktober 2009

VARIABLES

6
ABV

PRODUCTION METHOD

PRODUCTION AREA

RODUCTION METHOD Alcohol Category

VARIABLES

6
ABV

RAW FLAVOUR INGREDIENT

PRODUCTION AREA

ABV

FLAVOUR RAW INGREDIENT

RAW INGREDIENT

VARIABLES
PRODUCTION AREA

6
ABV

PRODUCTION AREA

VARIABLES

6
ABV

V
PRODUCTION METHOD

OD

PRODUCTION METHOD

PRODUCTION ARE

Distillation Pot or column? What shape still? How old? Made of what?
Mittwoch, 28. Oktober 2009

VARIABLES

6
ABV

PRODUCTION METHOD

PRODUCTION AREA

RODUCTION METHOD Alcohol Category

VARIABLES

6
ABV

RAW FLAVOUR INGREDIENT

PRODUCTION AREA

ABV

FLAVOUR RAW INGREDIENT

RAW INGREDIENT

VARIABLES
PRODUCTION AREA

6
ABV

PRODUCTION AREA

VARIABLES

6
ABV

V
PRODUCTION METHOD

OD

PRODUCTION METHOD

PRODUCTION ARE

Mittwoch, 28. Oktober 2009

VARIABLES

6
ABV

PRODUCTION METHOD

PRODUCTION AREA

RODUCTION METHOD Alcohol Category

VARIABLES

6
ABV

RAW FLAVOUR INGREDIENT

PRODUCTION AREA

ABV

FLAVOUR RAW INGREDIENT

RAW INGREDIENT

VARIABLES
PRODUCTION AREA

6
ABV

PRODUCTION AREA

VARIABLES

6
ABV

V
PRODUCTION METHOD

OD

PRODUCTION METHOD

PRODUCTION ARE

Maturation? How long? Where? In what type of wood? In what size of barrel? Solera?
Mittwoch, 28. Oktober 2009

VARIABLES

6
ABV

PRODUCTION METHOD

PRODUCTION AREA

RODUCTION METHOD Alcohol Category

VARIABLES

6
ABV

RAW FLAVOUR INGREDIENT

PRODUCTION AREA

ABV

FLAVOUR RAW INGREDIENT

RAW INGREDIENT

VARIABLES
PRODUCTION AREA

6
ABV

PRODUCTION AREA

VARIABLES

6
ABV

V
PRODUCTION METHOD

OD

PRODUCTION METHOD

PRODUCTION ARE

Mittwoch, 28. Oktober 2009

VARIABLES

6
ABV

PRODUCTION METHOD

PRODUCTION AREA

RODUCTION METHOD Alcohol Category

VARIABLES

6
ABV

RAW FLAVOUR INGREDIENT

PRODUCTION AREA

ABV

FLAVOUR RAW INGREDIENT

RAW INGREDIENT

VARIABLES
PRODUCTION AREA

6
ABV

PRODUCTION AREA

VARIABLES

6
ABV

V
PRODUCTION METHOD

OD

PRODUCTION METHOD

PRODUCTION ARE

Combination? How has the product been blended and with what? what is the age of the youngest ingredient?
Mittwoch, 28. Oktober 2009

VARIABLES

6
ABV

PRODUCTION METHOD

PRODUCTION AREA

RODUCTION METHOD Alcohol Category

VARIABLES

6
ABV

RAW FLAVOUR INGREDIENT

PRODUCTION AREA

ABV

FLAVOUR RAW INGREDIENT

RAW INGREDIENT

VARIABLES
PRODUCTION AREA

6
ABV

PRODUCTION AREA

VARIABLES

6
ABV

V
PRODUCTION METHOD

OD

PRODUCTION METHOD

PRODUCTION ARE

Mittwoch, 28. Oktober 2009

VARIABLES

6
ABV

PRODUCTION METHOD

PRODUCTION AREA

RODUCTION METHOD Alcohol Category

VARIABLES

6
ABV

RAW FLAVOUR INGREDIENT

PRODUCTION AREA

ABV

FLAVOUR RAW INGREDIENT

RAW INGREDIENT

VARIABLES
PRODUCTION AREA

6
ABV

PRODUCTION AREA

VARIABLES

6
ABV

V
PRODUCTION METHOD

OD

PRODUCTION METHOD

PRODUCTION ARE

Filtration? Through what? Chill filtered?
Mittwoch, 28. Oktober 2009

VARIABLES

6
ABV

PRODUCTION METHOD

PRODUCTION AREA

RODUCTION METHOD Alcohol Category

VARIABLES

6
ABV

RAW FLAVOUR INGREDIENT

PRODUCTION AREA

ABV

FLAVOUR RAW INGREDIENT

RAW INGREDIENT

VARIABLES
PRODUCTION AREA

6
ABV

PRODUCTION AREA

VARIABLES

6
ABV

V
PRODUCTION METHOD

OD

PRODUCTION METHOD

PRODUCTION ARE

Mittwoch, 28. Oktober 2009

VARIABLES

6
ABV

PRODUCTION METHOD

PRODUCTION AREA

RODUCTION METHOD Alcohol Category

VARIABLES

6
ABV

RAW FLAVOUR INGREDIENT

PRODUCTION AREA

ABV

FLAVOUR RAW INGREDIENT

RAW INGREDIENT

VARIABLES
PRODUCTION AREA

6
ABV

PRODUCTION AREA

VARIABLES

6
ABV

V
PRODUCTION METHOD

OD

PRODUCTION METHOD

PRODUCTION ARE

Dilution? What type of water has been used to dilute the product down to bottle strength? Spring? Glacial? Mineral?
Mittwoch, 28. Oktober 2009

VARIABLES

6
ABV

PRODUCTION METHOD

PRODUCTION AREA

VARIABLES

6
ABV

RODUCTION METHOD Alcohol Category

RAW INGREDIENT

PRODUCTION AREA

ABV

PRODUCTION METHOD

VARIABLES

6
ABV

RAW INGREDIENT

VARIABLES
PRODUCTION AREA

6
ABV

Alcohol Category

PRODUCTION AREA

OD

FLAVOUR

RAW INGREDIENT

VARIABLES
Mittwoch, 28. Oktober 2009

6

PRODUCTION METHOD

PRODUCTION ARE

VARIABLES

6
ABV

PRODUCTION METHOD

PRODUCTION AREA

VARIABLES

6
ABV

RODUCTION METHOD Alcohol Category

RAW INGREDIENT

PRODUCTION AREA

ABV

PRODUCTION METHOD

VARIABLES

6
ABV

RAW INGREDIENT

VARIABLES
PRODUCTION AREA

6
ABV

Alcohol Category

PRODUCTION AREA

OD

FLAVOUR

Flavour While it is important to understand how a RAW INGREDIENT product is made. It is equally important to understand the flavour of your product.

Flavour and its four components: Taste - Aroma - Sight – Mouth feel
PRODUCTION METHOD

VARIABLES

6

Mittwoch, 28. Oktober 2009

PRODUCTION ARE

FLAVOUR

RAW INGREDIEN

VARIABLES
PRODUCTION METHOD

6
ABV

PRODUCTION ARE

Mittwoch, 28. Oktober 2009

FLAVOUR

RAW INGREDIEN

VARIABLES
PRODUCTION METHOD

6

PRODUCTION ARE

Taste – 5 tastes including: sour, sweet,ABV bitter, Salt & Umami
Mittwoch, 28. Oktober 2009

Aroma

Mittwoch, 28. Oktober 2009

Aroma

Smell 1000 times stronger hold your nose and chew some mint.
Mittwoch, 28. Oktober 2009

Mouth feel

Mittwoch, 28. Oktober 2009

Mouth feel

viscosity, spice, menthol, sugar, temperature.
Mittwoch, 28. Oktober 2009

Sight

Mittwoch, 28. Oktober 2009

Sight

colour and appearance will influence perceived flavour

Mittwoch, 28. Oktober 2009

Fire and Ice!! Tiki is perfect!

Mittwoch, 28. Oktober 2009

“Thanks”

Mittwoch, 28. Oktober 2009

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