F&B DEPARTMENT

ASSIGNMENT
 CLASSIFCATIONE OF ALCOHOLIC BEVERAGES
 CLASSIFICATION OF SPIRITS
 FOREIGN & INDIAN BRANDS NAME OF SPIRITS
(GIN,VODKA,TEQUILA,WHISKEY,BRANDY,RUM)
 DISTILLATION PROCESS OF SPIRITS
A. CLASSIFCATIONE OF ALCOHOLIC BEVERAGES
ALCOHOLIC

FERMENTED DISTILLED

BEER WINE SPIRITS LIQUEURS BITTERS

WHISKY VODKA GIN RUM BRANDY TEQUILA

 FERMENTED-
 a) Beer
It is the worlds third most consumed beverage. Beer is prepared by
fermenting the wort(soluble liquid of barley malt digest) with appropriate
yeast to attain an alcohol level in the range of 4-8 percent. Apart from
alcohol, beer is also characterized by the effervescence i.e. foam which is
produced by carbon dioxide and bitterness. The bitterness and aroma in
beer is contributed by the hops (Humulus lupulus) solids as α-iso-acids and
other polyphenols. There are many variants of beer but two are more
popular. These are called as Lager beer which is fermented by
bottom yeast i.e. Saccharomyces pastorianus at lower temperature for
longer period, while the is manufactured by using top fermenting yeast
i.e. Saccharomyces cerevisiae at relatively higher temperature
b) Wine
Wines are made from variety of fruits. Such as grapes, , plum or
apricots. However, the most commonly used one is grapes, both green as
well as red grapes. The grapes are macerated to release juice which is
fermented naturally by peach wide range of yeasts
including Saccharomyces spp., Pichia spp., Stellata spp. and certain lactic
acid bacteria. The duration of fermentation is also longer as compared to
beer and mostly fermented wine is aged (months to year) to develop
desirable sensory characteristics (Figure 24.1). There are two major type of
wines i.e. white wine (made from green grapes) and red wine (from red or
blue grapes). The red wine contain anthocyanin (as colouring pigment) and
subjected to secondary fermentation termed as Malolactic fermentation to
mellow the flavour of wine. The alcohol content in wine ranges from 9-16%
(v/v). Sparkling wines are characterized by effervescence produced by
carbon dioxide and clarity, example: Champagne.

 DISTILLED

a. Spirit
Spirit is a class of alcoholic beverages which are unsweetened and
produced by distillation of fermented base. The fermented base may be
molasses (by-product of sugar industry), fruit juices, cereal extract or
sometime a combination of many fermentable substrates. Spirits are
characterized by relatively higher alcohol content which may be as high as
20 percent. The process of distillation increases the concentration of
alcohol but reduced the level of congeners. Some of the alcoholic
beverages belonging to the category of spirit are listed in Table

GIN– Gin is a flavoured alcoholic beverage, which produced by re-distilling

high proof spirit with Juniper berries and other flavoring agent.

VODKA– Vodka is a neutral spirit made from the fermentation and

distillation grain mash than rectified. It has no flavour, aroma, colour etc.

TEQUILA– Tequila is fermented & distilled alcoholic beverage made from

the blue agave plant and produced in specific geographic area of Mexico
known as Tequila, which is within the state of Jalisco (about 40 miles
northwest of Guadalajara) and parts of the states of Michoacan and
Nayarit. If produced outside these geographical limits, it is called mescal
(By government decree 9dec, 1974). Tequila has become synonymous
with the culture and heritage of Mexico.

RUM– Rum is an alcoholic beverage distilled from the fermented by-

products of sugar cane i.e. molasses.

BRANDY– Brandy is a spirit made by fermenting and distillation fruits juice.

When made from fruits other than grapes the word brandy is linked with the
name of the fruit. When the label reads brandy alone without any qualifying
description it should be understood that it is made from grapes. Brandy in
fact has been characterized as the soul of wine. The word brandy has
originated from the Dutch word “BRANDWIJN” meaning burnt wine which
eventually got shortened to brandy.

WHISKEY- Whisky or whiskey is a type of distilled alcoholic beverage

made from fermented grain mash. Various grains are used for different
varieties, including barley, corn, rye, and wheat.

b. LIQUEURS
COGNAC- Cognac is defined as the brandy produced from the Charante
and Charante Maritime department of the West Central France comprising
roughly an area of 2,50,000 acres enclosing the city of Cognac squarely in
between which lends its name to the brandy produced in this region. So
from the above-mentioned definition, it can very well be understood that
all Cognacs are brandy but not all the brandies are Cognac. It war
delimited by law in the year 1909.

CURAÇAO– It is a liqueur flavored with the dried peel of the Laraha citrus
fruit, grown on the island of Curaçao.

c. BITTERS

colourless fruit brandy that is produced by means of fermentation and

double distillation. The fruit flavor is typically very light.

CALVADOS– it is an apple brandy. Calvados is produced in the region of

Calvados in Normandy, France. The apples grown in the region are
carefully picked, ripened and crushed to extract the juice is fermented then
distilled twice to become calvados. Calvados is aged in oak casks for
years, before being bottled and sold.

APPLEJACK– Applejack is a strong apple-flavored alcoholic drink

produced from apples, popular in the American colonial period. The name
derives from “jacking”, a term for “increasing” (alcohol content) and
specifically for “freeze distilling”, the traditional method of producing the
drink.

B. CLASSIFICATION OF SPIRITS

There are many distilled spirits available today, though there are just Six
base liquors that form the foundation of the majority of cocktails and
liqueurs. Brandy, gin, rum, tequila, vodka, and whiskey are each unique
and have distinct styles within themselves.

Learn the basic characteristics of each of these liquors to give you an

understanding of what makes each special and how to use them in drinks.
 Brandy

 Distilled From: Fruit. Primarily grapes, though apple, apricot, cherry,

peach, and other fruits are also used.
 Flavor Profile: Fruity burnt wine.
 Aged: Typically aged in oak, varies by style. Often blended.
 Produced In: Worldwide. Certain regions of the world produce specific
styles of brandy such as Cognac and Armagnac.
 Styles: Cognac, Armagnac, Spanish Brandy, Pisco, American Brandy,
Grappa, Eau-de-vie, Flavored Brandies
 Alcohol Content: Typically 40 percent alcohol/volume (80 proof)
 Regulations: No distinct worldwide regulations. Some of the styles must be
produced in certain regions. There is also a system for indicating the age
of brandies.
 Cocktail Profile: Brandy was used in a number of classic cocktails and tends
to be used in more sophisticated drinks that include just a few ingredients.
Many modern brandy recipes are breaking this mold, however, and
experimenting with brandy in some very unique flavor combinations.

 GIN
• Distilled From: Neutral grains such as barley, corn, rye, and wheat. Flavored
with a variety of botanicals, which vary by brand.
• Flavor Profile: Herbal, dry. The primary flavor that defines gin comes from
juniper berries, thus the 'piney' aroma and taste.
 Aged: Typically unaged.
 Produced In: Worldwide
 Styles: London Dry Gin, Plymouth Gin, Old Tom Gin, Genever, New
American Gin
• Alcohol Content: Typically 40 to 47 percent alcohol/volume (80 to 94 proof)
• Regulations: No distinct worldwide regulations. Juniper is the 'accepted'
defining quality.

Cocktail Profile: Gin's dry profile makes it a perfect candidate for dry (non-sweet)
cocktails, including many classics and martinis. It is a nice base for cocktails with
just a few ingredients and pairs well with some of the lighter fruits and, naturally,
works well with herbs.
 • RUM
 Distilled From: Sugar. Either molasses or pure sugar cane.
 Flavor Profile: Sweet. Toasted sugar. Varies by style and region.
 Aged: Light rum is typically un-aged and other rums are often aged in oak
barrels to some extent. Due to climate, aging times vary greatly with warm
climate rum requiring less barrel time than those in colder climates. Often
blended.
 Produced In: Worldwide
 Styles: Light Rum, Gold Rum, Dark Rum, Over-Proof Rum, Spiced Rum,
Cachaca, Flavored Rum
 Alcohol Content: Typically 40 percent alcohol/volume (80 proof). Overproof
rums can reach 75 percent alcohol/volume (150 proof).
 Regulations: No distinct worldwide regulations. Some regional laws and
traditions; an example is that cachaca must be produced in Brazil.
 Cocktail Profile: Rum's sweeter flavor makes it one of the more versatile
spirits. It was one of the first liquors to be mixed into drinks, so there are
some nice classic rum cocktails to choose from. It is the obvious base for
tropical drinks. On the other side of the spectrum, it also appears in
a number of warm cocktails.

 TEQUILA
 Distilled From: Agave
 Flavor Profile: Vegetal, earthy with semi-sweet and spicy tones.
 Aged: Blanco tequila is un-aged. Other tequilas are aged, often in used whiskey
(bourbon) oak barrels. Gold tequila is blended.
 Produced In: Mexico. Agave spirits produced outside of Mexico cannot be labeled
'tequila.'
 Styles: Blanco, Reposado, Anejo, Extra-Anejo, Gold (Other agave spirits are
mezcal, pulque, sotol, raicila, and baconara, but these are not tequilas.)
 Alcohol Content: Typically 40 to 50 percent alcohol/volume (80 to 100 proof).
 Regulations: Tightly regulated by the Tequila Regulatory Council (CRT) under the
Appellation of Origin, first adapted in 1978.
 Cocktail Profile: Tequila has a great flavor profile for mixing into a variety of
cocktails. There are, of course, the margaritas and frozen cocktails in which tequila
is mixed with any fruit imaginable. It also makes a perfect base for spicy cocktails
and is very popular for party shots.

 VODKA
 Distilled From: Neutral grain (rye, corn, wheat, etc.) or potato. Some are
distilled from beets, grapes, and other bases. Vodka can be the 'catch-all'
category for white spirits that fit nowhere else.
 Flavor Profile: Neutral alcohol/ethanol. Varies greatly depending on the
base and added flavorings. Distinguished more by texture: oily vs.
medicinal.
 Aged: Typically un-aged.
 Produced In: Worldwide
 Styles: Clear vodka is typically distinguished by the base it was distilled
from and/or the region it was produced. Flavored vodkas are a popular
category.
 Alcohol Content: Typically 40 to 50 percent alcohol/volume (80 to 100
proof).
 Regulations: No distinct worldwide regulations.
 Cocktail Profile: Vodka's neutral taste makes it the most versatile spirit
available today. Vodka cocktails can be found on almost every imaginable
flavor profile from sweet to savory, fruits to herbs and spices. Martinis and
shooters are popular vodka drinks as well.

 WHISKEY
 Distilled From: Malted grains which vary by style. Can include a mixture of
corn, rye, wheat, barley, etc.
 Flavor Profile: Roasted, malted grain with oak undertones. There are
distinct characteristics in each style.
 Aged: Typically aged in charred oak. Some styles, such as bourbon,
require new barrels while others use a mixture of new and previously used
whiskey or wine barrels. Moonshine is the primary exception to aging.
Some whiskeys are blended while others are single malt or straight.
 Produced In: Worldwide
 Styles: Irish Whiskey, Scotch, Bourbon, Rye Whiskey, Tennessee Whiskey,
Canadian Whisky, Blended Whiskey, Flavored Whiskey, other emerging
styles based on location (e.g., Japanese Whisky)
 Alcohol Content: Typically 40 to 50 percent alcohol/volume (80 to 100
proof). Some are higher.
 Regulations: Most styles have their own distinct regulations governed by
the country of origin. Some, such as those labeled 'blended whiskey' alone,
is not prone to tight regulations (that is not to say they are not regulated).
 Cocktail Profile: Whiskey is another of the more versatile cocktail bases
available and with so many styles, there is the opportunity for great
diversity in flavor profiles. It mixes well with other liquors to create complex
drinks and it pairs well with a number of fruits, particularly the darker
fruits. Warm drinks are also very popular with whiskey.

 INDIAN AND FOREIGN BRANDS OF SPIRITS

INDIAN BRANDS
A. GIN
The Trend

Jaisalmer

Hapusa Himalayan Dry Gin

Greater Than

Greater Than
 B. VODKA
Magic Moments.
White Mischief.
Romanov.
Vladivar.
Eristoff.
Wodka Gorbatschow

C.TEQUILA
Piedra Azul ReposadO
Montejima Reposado
Blue Head Blanco
X X X Siglo Treinta
El Agave Blanco
U4RIK Anejo

D.WHISKEY
Ballantine's Finest. ...
The Glenlivet. ...
100 Pipers Deluxe Scotch whisky
Jameson Irish Whiskey
Jack Daniel's Old N0

E. BRANDY
McDowell's
Honey Bee
Dreher
Old Admira
Hennessy
Remy Martin
Courvoisier
FOREIGN BRANDS
1. GIN
Tanqueray No. Ten.
Monkey 47.
Caorunn.
Sipsmith London Dry.
Hendrick's.
Beefeater 24

2. VODKA
Belvedere. ...
Grey Goose. ...
Chase Vodka. ...
Ciroc Vodka. ...
Zubrowka Vodka. ...
Stolichnaya Vodka

3. TEQUILA
Tres Agaves Blanco
Don Julio 70th Anniversary Tequila Añejo
Cenote Reposado Tequila
Herradura Ultra Añejo Tequila
Casamigos Reposado
Avion Anejo
 4. WHISKEY
Jameson
Crown Royal
Jim Beam
Canadian Club
Ballantine's
Suntory
Chivas Regal

5. BRANDY
Courvoisier. Courvoisier
Paul Masson Grande Amber Brandy
Rémy Martin
Martell
Dreher

DISTILLATION PROCESS OF SPIRITS

HISTORY

• Distilling was used as early as 3500 BC in Mesopotamia where perfume

makers had developed it as a technique for isolating the scented oils of
flowers and plants, what we know as “attar”.

• Around 1100 AD wine was first distilled to make spirit by Irish monks
who travelled around Europe.
• The results of distillation were considered to have magical powers and
this led to alcohol being called “water of life” or “usige beatha” in Gaelic,
“eau de vie” in French and “aqua vitae” in Latin.

Definition

• Distillation is the process of converting a liquid into gas or vapor by

heating it and then condensing it back into liquid form.

• When spirits are distilled the original liquid has already been fermented
and is an alcoholic „wine‟ or wash. After the „wine‟ or wash has been
converted into vapor and then condensed back into a liquid it is called a
distillate. Impurities are left behind in the original container.

• The equipment used to distill spirits is called a STILL. A still has three
essential parts : the original container in which the wash or wine is
heated to turn into vapor, the condenser in which the vapor is cooled,
and the receiver in which the distillate or distillated spirit is collected.

• This system works because ethanol boils at 78.5⁰C and water at 100⁰
C. When the alcoholic wash (“wine”) is heated to 78.5⁰C the alcohol
boils off leaving other constituents, mostly water behind.

• The first part of the distillate is the “heads” followed by the “heart” and
lastly the “tails”.

• The “heads” and the “tails” contained mostly impurities which also add
to the flavor.

• The distiller would decide the amount of impurities required and for
what purpose.

• The original liquid from which drinkable spirit is distilled can be grape
wine (as in the case of Brandy), sugar wine (for Rum), fruit wine (for
Cherry Brandy), or malted or un-malted grain wine (for Whisky, Gin and
Vodka).

POT STILL
The pot still or the „alembic or alambic‟ is the earliest and traditional form of
still. These were basically enclosed kettles, which narrowed towards the
top to collect vapor created by boiling. A downward pipe from the head
carried the vapor through cold water and caused it to condense and it could
be collected in a receiving chamber.

Copper was the best metal for making the still as it drew out the impurity
from alcohol. It produced distilled spirits in batches, one batch at a time. It
is a laborious and time consuming process. The stills have to be loaded up,
boiled off, cleaned and recharged for every run.

Advantages of Pot Still

• It produces spirits that are individualistic due to presence of congeners.

• Spirits with pronounced aromas are produced.

• Spirits with heavy body produced.

• Small quantity of wash can be distilled.

Disadvantages of Pot Still

• It needs more time and labour.

• It is costly to operate.

• Needs frequent cleaning and refilling, after each distillation.

PATENT STILL

It was not until the late 1830‟s that a new form of still was invented which
produced spirit as long as the wash was fed into it. It was called the
continuous still or patent still or “Coffey Still” or the columnar still. It had two
columns, the “analyzer” and the “rectifier” columns.

The “analyzer” vaporizes the alcohol from the hot wash. The rising alcohol
vapors proceeded to the “rectifier" column where they cooled down on
coming in contact with the cold wash. This purifies, increases the strength
and condenses the alcoholic vapors.

This process produces lighter styles of the spirit (Light body spirits).

Advantages of Patent Still

• It does not require too much labour, cleaning and refilling.

• More quantity is produced as compared to pot still.

• It is cost effective.

Disadvantages of Patent Still

• It is not suitable for distilling small quantities of spirits.

• Aroma and other essential elements that are required in a drink may not
be achieved.

ALCOHOL CONTENT / PROOF

Different alcoholic beverages have different alcoholic strengths that are

indicated by the word „proof‟ on the bottles. In the early days the distiller
used to check the strength by adding gunpowder and setting it alight. If it
burst with a bang it was too strong and hence “over proof” and if it fizzed
out then it was weak and “under proof”. If it burned with a steady blue flame
it was “proved” to be around 50% alcohol and just right to drink. Hence the
proof system was developed.

SCALES for measuring alcohol strength

There are three scales of measuring proof namely:

• Gay Lussac or GL system: In this system the proof is equal to the

percentage of alcohol in the spirit. So if Vodka has 43% alcohol it is 43⁰
proof GL.
• British or Canadian Proof: Bartholomew Sykes devised a hydrometer
which calculated that 57.1⁰ % of alcohol is equivalent to 100⁰ % BP. So
100% alcohol is equal to 175 ⁰ BP.

• American or US Proof: In this system 50% alcohol is equal to 100⁰ US

proof. Therefore 100 % alcohol is equal to 200⁰ US.

Therefore we can say that : 100⁰ GL = 175⁰ BP = 200⁰ US

 Organization International Metrologique Legale (OIML)

It is now mandatory for all manufacturers to indicate in % the amount of

alcohol on the bottle. OIML is the same as GL, which is the most logical of
the systems.