Facts about Alcohol

Whisky

Alcohol content: 40-55%

One of the most-enjoyed spirits globally; whisky has been around for a good number of years. The key to
the myriad of flavours in a bottle of fine whisky is the very crucial ageing process – traditionally and ideally
done in oak casks or large steel casks. The various types of whiskies like Single malt, blended etc., each
undergo peculiar processing techniques.

Raw materials:

Like most other spirits, whisky is not limited to one kind of grain used. But the ones used most often are:
 Barley / Malted barley
 Rye / Malted rye

Wine

Alcohol content: 12.5-14.5%

Viticulture – production of wine – is an art considering the magnitude of precision that goes into its
manufacture. Wine is produced by fermenting crushed grapes using special yeast. The subsequent
process is then closely watched until the wines are finally bottled to get the desired aromas.

Vodka

Alcohol content: 40-50%

Originally believed to have been first produced in Russia, vodka now has debatable origin because
“vodka connection” stretches across a long belt including countries like Latvia, Poland, Sweden,
Denmark, Greenland and Ukraine.

The name comes from the Russian word “vodka” which means water. But this does not prove that Vodka
is a Russian product because earlier this spirit was popular as ‘bread wine’.

Vodka is a neutral spirit, distilled from fermented materials (general cereals) and treated in such a way so
as to be without colour, taste or aroma.

Raw materials:

 Vegetables or grains  Malt meal

(potato)  Yeast
 Sugar-beet molasses  Flavourings
 Water

Brandy

Alcohol content: 36-60%

Brandy (short for Brandywine, from Dutch brandewijn — 'burnt wine') is a general term for distilled wine.

Brandy is a potable spirit obtained from distillation of wines (or from fermented mash of fruits, generally
grapes), which usually has been suitably aged in Wood.

Raw materials:

Anything that will ferment can be distilled and turned into a brandy.
 Grapes, apples,  Rice, wheat, corn
blackberries  Potatoes and rye are all commonly
 Sugar cane, honey fermented and distilled
Gin

Alcohol content: 40-50%

Gin is a strong colourless alcoholic beverage, which generally acquires its distinctive flavour from Juniper
berries. But the gin used mostly widely today is the distilled one which is made from distilling and re-
distilling neutral grain spirits.

Raw materials:

 Corn  Flavourings
 Barley  Y5. Botanicals (Coriander seeds, dried
 Juniper Berries orange peel, lemon peels, bitter
almond, cardamom seeds, angelica
root, orris root, liquorice root, cassia
bark)

Rum

Alcohol content: 35-45%

It’s a distilled beverage, made from sugarcane by-products such as molasses and sugarcane juice by a
process of fermentation and distillation.

The distillate, a clear liquid, is then usually aged in oak and other casks.

Raw materials:

 Fermented juice
 Sugarcane
 Sugar syrup
SpiritzandMore