BAR MANAGEMENT

AND OPERATION.

BEVERAGES
CLASSIFICATION.
Sommelier Pável Martínez Aguilera
 INDEX.
1. BEVERAGES 2
1.1. CLASSIFICATION OF BEVERAGES
1.2. NON-ALCOHOLIC BEVERAGES
1.2.1. WATER 3
1.2.2. SOFT DRINKS 6
1.2.3. TEA 7
1.2.4. COFFEE 13
1.3. ALCOHOLIC BEVERAGES 20
1.3.1. FERMENTED BEVERAGES
1.3.1.1. WINE 21
1.3.1.1.2. TABLE WINE 25
1.3.1.1.3. SPARKLING WINE 26
1.3.1.1.4. FORTIFIED WINE 27
1.3.1.1.5. COMMON TYPES OF WINE GRAPES 28
1.3.1.1.6. WINE SERVICE BASICS 29
1.3.1.2. BEER 32
1.3.1.2.1. TYPES OF BEER 35
1.3.2. DISTILLED BEVERAGES 38
1.3.2.1.WHAT IS A DISTILLED SIPIRIT 39
1.3.2.2.DISTILLATION METHODS 40
1.3.2.3.TYPES OF SIPIRITS OR LIQUORS 44
1.3.2.3.1. RUM
1.3.2.3.2. VODKA 48
1.3.2.3.3. GIN 51
1.3.2.3.4. TEQUILA 54
1.3.2.3.5. MEZCAL 59
1.3.2.3.6. TEQUILA VS. MEZCAL 68
1.3.2.3.7. MEZCAL, TEQUILA, SOTOL, BACANORA, RAICILLA, 70
PULQUE, AND MORE…
1.3.2.3.8. WHISK(E)Y 76
1.3.2.3.9. BRANDY 89
1.3.3. COMPOUNDED BEVERAGES 98
1.3.3.1.LIQUEURS AND CREAMS
1.3.3.2.BITTERS / AMAROS 100
2. GLOSSARY OF BAR TERMS 102
3. BIBLIOGRAPHY AND ONLINE RESOURCES 116

1
BEVERAGES.
The word ‘Beverage’ has been derived from the Latin word ‘bever’meaning rest from work. After
work one tends to feel thirsty due to fluid loss through perspiration and one is inclined to drink
water or other potable beverages.

Beverages are potable drinks, which have thirst-quenching, refreshing, stimulating and nourishing
qualities.

Classification of beverages.
Beverages can be categorised into two main groups:

 Alcoholic beverages

 Non-alcoholic beverages

Non-alcoholic beverages.
A Non-alcoholic beverage is a potable liquid which has either no ethyl alcohol in it or the alcohol
percentage is less than 0.5 % by volume.

They can be categorized into three main groups:

 Stimulating: coffee, tea, etc.

 Nourishing: milk, natural juices, etc.
 Refreshing:
* Carbonated: sodas, pops, etc.
* Non-carbonated: water, soft drinks, etc.

2
Water: how many types exist?
1. Natural mineral water.

Natural mineral water is defined as water that is:

 obtained directly from underground sources protected from pollution risks.

 characterised by its content of certain mineral salts and their relative proportions. The
major defining characteristic of natural mineral water is that it must contain 250 ppm of
trace minerals to be considered true “mineral” water.
 guarantees constancy of its composition and the stability of its flow collected under
conditions which guarantee the original microbiological purity and chemical composition.
 packaged close to the point of emergence of the source.
 cannot be subjected to any treatment (except for limited ones such as carbonation, iron
or manganese removal).
 may claim medicinal effects.
 mineral water may be effervescent (i.e., “sparkling”) due to contained gases.

Mineral Vs. Mineralized?

Mineral water and mineralized water are similar but not identical.

“Mineralized” water is water that may come from a drinking water source and to which minerals
are added, therefore obtaining its mineral properties artificially. “Mineral water” gets its
distinction through natural processes and not by human intervention.

2. Spring water, a water defined by origin.

Waters defined by origin – often called “spring water” – are water that:

 come from a specific underground (or sometimes surface) source.

 have not passed through a community water system.
 are protected within set vulnerability perimeters to avoid pollution and contamination.
 are consistently fit for human consumption at the source and kept in that state until
bottled.
 are not subject to any modification or treatment other than those permitted by this
standard.

3. Prepared water.

Prepared waters may:

 originate from any type of water supply (including municipal water).

 be subjected to any treatment that modifies the original water in order to comply with
chemical, microbiological and radiological safety requirements for pre-packaged water.
 Prepared water is the standard for emerging countries where purity of water means
above all, safety. Depending on local legislation, the label would identify the water as
“purified water” or “drinking water”.

3
4. Artesian water.

Artesian water is the same as any underground spring or mineral water, but differs in how
it gets to the surface. An artesian well occurs when there is adequate pressure in the
aquifer to force the water towards the surface. It doesn’t need a pump to be extracted.

What is an aquifer?

An aquifer is a porous and permeable layer of rock through which water can easily move.
For example, limestone, sandstone or conglomerate which can contain or transmit
groundwater. When water passes through an aquifer, it naturally filters out impurities.

4
5. Carbonated water.
While carbonation may occur naturally in mineral water, all other carbonated waters get
effervescence from being highly charged with carbon dioxide. What distinguishes the different
types of carbonated water, however, is what else is in the bottle, namely the water and other
ingredients.

Here's a guide with each water's ingredients, carbonation method, flavor profile, and uses:

 Seltzer Water:

5
Ingredient: Plain water.

Carbonation: Added carbon dioxide.

Flavor: Very clean tasting, although this is the most common variety of carbonated water to
be "flavored" with other ingredients like citrus.

Uses: Everyday drinking; cocktails; can be used interchangeably with club soda.

 Club Soda:

Ingredients: Plain water and mineral-like ingredients like sodium bicarbonate, sodium citrate,
potassium sulfate, and disodium phosphate.

Carbonation: Added carbon dioxide.

Flavor: Slightly more mineral-y tasting than seltzer water, but still a relatively clean taste.

Uses: Everyday drinking; cocktails; can be used interchangeably with seltzer water.

 Sparkling Mineral Water:

Ingredients: Natural spring or well water, sometimes bottled at the source, which contains
minerals like salts and sulfur compounds.

Carbonation: Naturally-occurring carbonation due to gases or carbonated by adding carbon

dioxide.

Flavor: Due to the the minerals and sodium, sparkling mineral water has a heavier mouthfeel
and distinct taste that can vary depending on where the water came from.

Uses: Everyday drinking; not recommended for use in cocktails since it has a distinct flavor
and is the most expensive of the carbonated Waters.

 Tonic Water:

Unlike every other water on this list, tonic can't be easily swapped out for another bubbly
water. That's because it's less a water and more of a soft drink—it's sweetened (usually with
corn syrup) and infused with quinine, an ingredient that hails from the cinchona tree and
results in tonic water's signature, slightly bitter taste.

6
What is a Soft Drink?
Soft drink, pops or sodas, any of a class of nonalcoholic beverages, usually but not necessarily
carbonated, normally containing a natural or artificial sweetening agent, edible acids, natural or
artificial flavours, and sometimes juice. Natural flavours are derived from fruits, nuts, berries,
roots, herbs, and other plant sources. Coffee, tea, milk, cocoa, and undiluted fruit and vegetable
juices are not considered soft drinks.

There are many specialty soft drinks. Mineral waters are very popular in Europe and Latin
America. Kava, made from roots of a bushy shrub (piper methysticum) is consumed by the people
of Fiji and other Pacific islands. In Cuba people enjoy a carbonated cane juice; its flavour comes
from unrefined syrup. In tropical areas, where diets frequently lack sufficient protein, soft drinks
containing soybean flour have been marketed. In Egypt carob (locust bean) extract is used. In
Brazil a soft drink is made using “maté” as a base. The whey obtained from making buffalo cheese
is carbonated and consumed as a soft drink in North Africa. Some eastern Europeans enjoy a drink
prepared from fermented stale bread. Honey and orange juice go into a popular drink of Israel.

The first marketed soft drinks appeared in the 17th century as a mixture of water and lemon juice
sweetened with honey. In 1676 the Compagnie de Limonadiers was formed in Paris and granted a
monopoly for the sale of its products. Vendors carried tanks on their backs from which they
dispensed cups of lemonade.

English clergyman and scientist Joseph Priestley is nicknamed “the father of the soft drinks
industry” for his experiments on gas obtained from the fermenting vats of a brewery.

To Thomas Henry, an apothecary in Manchester, England, is attributed the first production of

carbonated water, which he made in 12-gallon barrels using an apparatus based on Priestley’s
design. Swiss jeweler Jacob Schweppe read the papers of Priestley and determined to make a
similar device. By 1794 he was selling his highly carbonated artificial mineral waters to his friends
in Geneva; later he started a business in London.

7
By about 1820, improvements in manufacturing processes allowed a much greater output, and
bottled water became popular. Mineral salts and flavours were added—ginger about 1820, lemon
in the 1830s, tonic in 1858. In 1886 John Pemberton, a pharmacist in Atlanta, Georgia, invented
Coca-Cola, the first cola drink.

Today, no matter what your taste, soft drinks come in many forms, including regular, low-calorie,
no-calorie, caffeinated and caffeine-free drinks.

Tea.
A Quick History.

Although its history spans nearly 5000 years, the first mention of what we know as tea
(茶) comes from the 7th century BC in Shi Jing, the Book of Songs, in which it was called tu
( 荼 ). Over time, tea became reserved only for emperors and high officials by the 2nd
century, only transforming into a drink for the common person in the 7th century CE
during the Tang Dynasty. It was during this dynasty that Lu Yu, the first and perhaps most
prolific Chinese tea master wrote the Cha Jing, Classic of Tea, which described how tea
plants grew, how the leaves were processed, and how tea was prepared for drinking.
In the 9th century Buddhist monks brought tea to Japan from their travels in China,
inventing chado, the “way of tea” ceremony, but it wasn’t until much later that tea moved
throughout the rest of the world. The 17th century saw tea traveling to Russia, Iran,
Turkey, and Egypt, as well as the Western world. The Russians invented the samovar in
the 18th century, and Iran, Turkey, and Egypt all adopted the process. In the 19th century,
wild tea plants were discovered in Assam, India, launching a full-fledged tea industry by

8
1859 in Darjeeling by the British. Also in the 19th century, Moroccans adopted tea as the
national beverage with their own twist: mint tea.
By the 20th century, tea was an international drink, its biography taking root in hundreds
of countries that took their own unique approach to ceremony, ritual, and presentation.
Countries that received tea by land came to know the drink as cha or chai, while those
that received the leaves by ocean came to call it tea or tey.
From Camellia to Sinensis.

So, what exactly is tea? Scientific names for the tea plant began popping up in the 18th
century and became solidified in the late 19th century. The Camellia theaceae is an
evergreen shrub or small tree found in Asia, spanning from the Himalayas east to Japan
and Indonesia. There are 200 registered species of Camellia theaceae, but only one is
used to produce tea: Camellia sinensis, meaning “from China.”
Originating in China’s Yunnan Province, there are three varieties of Camellia sinensis:

 Camellia sinensis var. sinensis: This is the most common variety used for black,
green, white, pu-erh and oolong teas and can grow up to 30 feet (9 meters) tall
and produces small, dark leaves. It’s typically grown at high altitudes in difficult
climates like Turkey, Iran, China, and Japan.
 Camellia sinensis var. assamica: This variety is found in Indian, Sri Lanka, and
Africa, typically in places with lots of rain.
 Camellia sinensis var. cambodiensis: This variety is not used for tea, but is often
used in botany to develop new cultivars with the assamica and sinensis
varieties.
Every trait of where a tea tree grows dictates its profile after harvesting, from the weather
to the soil, the terrain to humidity levels. Although the tree is considered to be extremely
adaptable, it is not very resistant to extreme cold, frost, and wintry conditions. In fact, a
tea tree can die at temperatures of 23°F (-5°C). The tea tree prefers tropical or subtropical
climates, with temperatures averaging 65-68°F (18-20°C) with 70-90% humidity. That
being said, high mountain ranges are also considered extremely ideal for the tea tree
because the elevation, weather, and soil help develop unique and deep aromas in the tea
tree that can’t be found elsewhere. In the best conditions nearest the equator, the
perennial tea tree can be harvested year around.
Because tea leaves are extremely delicate, they’re usually picked by hand in one of three
ways:

 imperial: the bud and first leaf (once yearly in the spring)
 fine: the bud and first two leaves
 medium: the bud and first three leaves

9
It takes 10 (5 kg) pounds of fresh leaves to produce 2 pounds (1 kg) of tea, and an average
tea picker can harvest 65-110 pounds (30-50 kg) of leaves every day.
Types of Tea.

The Camellia sinensis bears leaves, fruit, and flowers, but usually, only the leaf is used for
tea. In fact, there’s often confusion between herbal infusions, also known as tisanes, and
actual tea. Although popular today in the health industry, herbal “teas” are not really teas
at all, because they don’t include the leaves of Camellia sinensis or Camellia assamica.
The main types of teas are:
1. White: This tea is typically made entirely of buds, it receives the least handling, is
dried naturally or with fans, and has very little caffeine.
2. Green: Coming mainly from China and Japan, this tea’s fresh leaves are
dehydrated and receive no oxidation.
3. Yellow: This tea receives slight oxidation through steaming under damp cloths
while the leaves are still warm from being dehydrated.
4. Oolong (wulong): Also called “black dragon,” this tea receives partial oxidation
before being twisted or rolled. There are two types: 10-30% oxidation or 40-70%
oxidation.
5. Black (red in China): This tea receives a large amount of oxidation and is called
black after the color of its post-processing leaves.
6. Post-fermented (dark in China): The most popular being Pu-erh, this tea has been
allowed to ferment over a series of years and is often stored in round cakes. While
black tea is referred to as “red” tea in China because of the color of its liquor, this
type of tea is often mistakenly referred to as “black tea” because of the black color
of its liquor.
What’s In a Name?
If you’ve ever wondered how teas receive their name, at one point it was fairly simple:
teas were named after the estates or regions where they grow. A Darjeeling Sungma, for
example, would have come from the Sungma Estate in Darjeeling, India, while a Longjing,
or Dragon Well green tea, would have come from the area around Longjing Village near
Hangzhou in China’s Zhejiang Province.
More recently, tea names have come to represent the original style, aroma, and taste
profile of specific teas. Today, teas like Darjeeling might originate in Kenya, while a
Longjing can be found growing in Vietnam.

10
11
Tea vs. "Herbal Tea"
With a title like "herbal tea," you'd think that chamomile, mint, rooibos and the like would
be tea. However, all "true teas" (green tea, black tea, etc.) are from the same plant,
Camellia sinensis.
What is commonly referred to as an "herbal tea" is actually an infusion or decoction made
from a plant other than Camellia sinensis. For this reason, there is a trend toward the use
of terms like "tisane" (pronounced tea-zahn), "botanical" or "infusion."

What is an Infusion?
Infusions are used in many beverages to add flavor to the drink. It is, in fact, how we make many
teas and the process could not be simpler. If you have brewed tea, then you have made an
infusion.

By definition, an infusion is a drink made by placing a flavoring ingredient (such as tea, herb or
fruit) into a liquid (such as hot water). Infusions are the most popular method of preparing teas
and tisanes.

This tea or "herbal tea" preparation is also call brewing and typically involves:

1. Pouring hot water over plant matter (such as dried leaves or berries).
2. Waiting for a period of time (called steeping).
3. Then removing the plant matter before drinking.

The word infusion may also refer to the infused beverage itself. It is sometimes used to refer
specifically to tisanes, which may be called "herbal infusions," but it can also refer to true teas.

Infusions are also used when making flavored liquor at home. The most popular is a vodka
infusion, which can be flavored with a variety of fruits, herbs, and spices. Rather than relying on
heat, the alcohol extracts the flavor and these infusions take longer, often stretching to a week or
more depending on the flavor.

Likewise, you can also infuse flavor into drink sweeteners such as simple syrups and honey. These
are a nice way to add your favorite sweetened flavor to any beverage.

Infusion vs. Decoction.

The infusion method differs from a decoction in that the water is not continuously heated or
boiled away as the plant matter steeps. This may result in a weaker beverage but is necessary for
extracting the flavors from some ingredients.

Some berries, barks, and roots need extra heat to get the flavor out of the harder surface, so a
decoction is used.

12
What is a Tisane?
Tisane (pronounced tee-zahn) originates from the Greek word tisane. A tisane was a drink made
from pearl barley. Today’s Tisanes are a blend of dried herbs, flowers, roots, nuts, fruits, and
natural flavors, which are fresh or dried, that have a terrific bold refreshing taste. Add a little
sweetener and they make a phenomenal iced tea.

Tisanes, also known as an herbal infusion, are not made from tea leaves, but they are brewed with
the same method. A Tisane is not an herbal “tea” because the drink is made from just about
everything except the Camellia sinensis (tea) plant.

Tisanes are generally caffeine-free, unlike drinks made from the tea plant.

Types of Tisanes.

Tisanes are usually categorized by what part of the plant they come from. Here are some
examples of each of the major categories of tisanes:

 Leaf tisanes: lemon balm, mint, lemongrass and French verbena

 Flower tisanes: rose, chamomile, hibiscus and lavender
 Bark tisanes: cinnamon, slippery elm and black cherry bark
 Root tisanes: ginger, echinacea and chicory
 Fruit/berry tisane: raspberry, blueberry, peach and apple
 Seed/spice tisanes: cardamom, caraway and fennel

Sometimes, tisanes are made from a blend of plant types or from multiple parts of the same plant.
Occasionally, tisanes are made from moss, stems or other plant matter.

Tisanes may also be classified as medicinal or not. While many tisanes are high in antioxidants and
nutrients, some have long histories of medicinal use, while others are typically consumed for
simple enjoyment.

Warning: Never use an aluminum pot to prepare a tisane. Aluminum is a reactive metal, so it can
react with the herbs and, depending on the plant type, it may produce a very toxic beverage.

13
Coffee.
The History of Coffee.

Coffee grown worldwide can trace its heritage back centuries to the ancient coffee forests on the
Ethiopian plateau. There, legend says the goat herder Kaldi first discovered the potential of these
beloved beans.

The story goes that that Kaldi discovered coffee after he noticed that after eating the berries from
a certain tree, his goats became so energetic that they did not want to sleep at night.

Kaldi reported his findings to the abbot of the local monastery, who made a drink with the berries
and found that it kept him alert through the long hours of evening prayer. The abbot shared his
discovery with the other monks at the monastery, and knowledge of the energizing berries began
to spread.

As word moved east and coffee reached the Arabian peninsula, it began a journey which would
bring these beans across the globe.

Coffee cultivation and trade began on the Arabian Peninsula. By the 15th century, coffee was
being grown in the Yemeni district of Arabia and by the 16th century it was known in Persia,
Egypt, Syria, and Turkey.

Coffee was not only enjoyed in homes, but also in the many public coffee houses — called qahveh
khaneh — which began to appear in cities across the Near East. The popularity of the coffee
houses was unequaled and people frequented them for all kinds of social activity.

European travelers to the Near East brought back stories of an unusual dark black beverage. By
the 17th century, coffee had made its way to Europe and was becoming popular across the
continent.

Some people reacted to this new beverage with suspicion or fear, calling it the “bitter invention of
Satan.” The local clergy condemned coffee when it came to Venice in 1615. The controversy was
so great that Pope Clement VIII was asked to intervene. He decided to taste the beverage for
himself before making a decision, and found the drink so satisfying that he gave it papal approval.

Despite such controversy, coffee houses were quickly becoming centers of social activity and
communication in the major cities of England, Austria, France, Germany and Holland. In England
“penny universities” sprang up, so called because for the price of a penny one could purchase a
cup of coffee and engage in stimulating conversation.

Coffee began to replace the common breakfast drink beverages of the time — beer and wine.
Those who drank coffee instead of alcohol began the day alert and energized, and not surprisingly,
the quality of their work was greatly improved.

By the mid-17th century, there were over 300 coffee houses in London, many of which attracted
like-minded patrons, including merchants, shippers, brokers and artists.

As demand for the beverage continued to spread, there was fierce competition to cultivate coffee
outside of middle east. Missionaries and travelers, traders and colonists continued to carry coffee

14
seeds to new lands, and coffee trees were planted worldwide. Plantations were established in
magnificent tropical forests and on rugged mountain highlands. Some crops flourished, while
others were short-lived. New nations were established on coffee economies. Fortunes were made
and lost. By the end of the 18th century, coffee had become one of the world's most profitable
export crops. After crude oil, coffee is the most sought commodity in the world.

15
What is coffee?

Although coffee is referred to as a bean, it is actually the seed of a piece of fruit, known as a coffee
cherry. They were termed ‘beans’, as they resemble the appearance of actual beans. The cherries

16
are hand picked, and the seed is separated from the fruit. There are various methods of achieving
this, with some allowing the fruit to dry first, and others removing the seed much sooner. By
varying the amount of time the fruit is allowed to dry on the seed, these methods impact the
flavor of the finished product. After the ‘beans’ are dried, the unroasted product is called ‘green
coffee’.

Coffee traces its origin to a genus of plants known as Coffea. Within the genus there are over 500
genera and 6,000 species of tropical trees and shrubs. Experts estimate that there are anywhere
from 25 to 100 species of coffee plants.

In the commercial coffee industry, there are two important coffee species — Arabica and Robusta.

1. Coffea Arabica — C. Arabica

Varieties: Bourbon, Typica, Caturra, Mundo Novo, Tico, San Ramon, Jamaican Blue Mountain

Coffea Arabica is descended from the original coffee trees discovered in Ethiopia. These trees
produce a fine, mild, aromatic coffee and represent approximately 70% of the world's coffee
production. The beans are flatter and more elongated than Robusta and lower in caffeine.

On the world market, Arabica coffees bring the highest prices. The better Arabicas are high grown
coffees — generally grown between 2,000 to 6,000 feet (610 to 1830 meters) above sea level —
though optimal altitude varies with proximity to the equator.

The most important factor is that temperatures must remain mild, ideally between 59 - 75
degrees Fahrenheit, with about 60 inches of rainfall a year. The trees are hearty, but a heavy frost
will kill them.

Arabica trees are costly to cultivate because the ideal terrain tends to be steep and access is
difficult. Also, because the trees are more disease-prone than Robusta, they require additional
care and attention.

2. Coffea canephora — C. canephora var. Robusta

17
Variety: Robusta

Most of the world's Robusta is grown in Central and Western Africa, parts of Southeast Asia,
including Indonesia and Vietnam, and in Brazil. Production of Robusta is increasing, though it
accounts for only about 30% of the world market.

Robusta is primarily used in blends and for instant coffees. The Robusta bean itself tends to be
slightly rounder and smaller than an Arabica bean.

The Robusta tree is heartier and more resistant to disease and parasites, which makes it easier
and cheaper to cultivate. It also has the advantage of being able to withstand warmer climates,
preferring constant temperatures between 75 and 85 degrees Fahrenheit, which enables it to
grow at far lower altitudes than Arabica.

It requires about 60 inches of rainfall a year, and cannot withstand frost. Compared with Arabica,
Robusta beans produce a coffee which has a distinctive taste and about 50-60% more caffeine.

The process of making Coffee.

18
Fundamentals of brewing great Coffee.

19
 Use 2 Tbsp (10 gr.) of ground coffee for every
6 oz. (180 ml) of water for proper extraction.

PROPORTION

Grind determines how long the water and

coffee are in contact, and how much flavor
is extracted. Proper grind delivers only the
coffee’s best flavors.

GRIND

Coffee is 98 % water, so fresh, goodtasting

water is essential. If your local tap water
tastes good, it’s likely to make a good cup of
coffee. Otherwise use filtered or bottled
water.

WATER

Think of coffee as fresh produce. The enemies

of coffee are oxygen, light, heat and moisture.
Store opened coffee in an opaque, airtight
container at room temperature, and use
within a week of opening.
FRESHNESS

Different types of Coffee drinks.

20
21
Alcoholic Beverages.
Any beverage containing 0.5% of alcohol by volume to 76% alcohol by volume is considered to be
an alcoholic beverage. Those with higher than 76% alcohol are known as medicines, such as
anaesthetics.

What is alcohol?
Alcohol, or ethanol, is the intoxicating agent found in beer, wine and liquor. Alcohol is produced
by fermentation of yeast, sugars, and starches. The term "alcohol" has been synonymous with
"spirituous" liquids for the past 300 years. The history of alcohol consumption, along with codes
limiting its consumption go back to 1700 B.C.

There are four types of alcohol: methyl alcohol, ethyl alcohol, propyl alcohol and butyl alcohol.
Ethyl Alcohol, or ethanol (C2H5OH), is the type used in the production of alcoholic beverages. The
other three types, methyl, propyl and butyl alcohol, if consumed can result in blindness and death,
even in relatively small doses.

Alcoholic beverages are categorized into three main groups:

 Fermented beverages.
 Distilled beverages.
 Compounded beverages.

Fermented Beverages:
Fermentation is the process in which sugar is converted to alcohol and carbon dioxide by yeast.
This process is the basis for producing all types of alcoholic beverages.

The following are necessary for fermentation to take place:

1. Sugar
2. Yeast
3. Temperature

Our ancestors fermented honey, dates, rice, milk, sugarcane, molasses, palms, peppers, berries,
seeds, and pomegranates, all to create alcoholic beverages. Beers are made from fermented
grains. Wines are made from fermented grapes and other fruits. Any liquid with sugar in it could
be fermented if yeast were available to start the action. When the sugar was converted to alcohol

22
and carbon dioxide, the result was a beverage with an alcohol content of about 4 to 14 percent,
depending on the amount of sugar in the original liquid.

The four most popular fermented beverages around the world are wine, beer, cider and sake.

Wine is the beverage resulting exclusively from the partial or

complete alcoholic fermentation of fresh grapes, whether
crushed or not, or of grape must. Its actual alcohol content
shall not be less than 8.5% vol.

Beer is an alcoholic beverage usually made from malted cereal

grain (as barley), flavored with hops, and brewed by slow
fermentation.

Cider or “Hard Cider” is generally understood to be an

alcoholic beverage fermented mainly from the juice of apples.
The alcohol content of most hard ciders varies between 1.2%
and 8.5% alcohol by volumen (ABV). Carbonation levels range
from still to sparkling.

Sake is an alcoholic beverage of Japanese origin that is made

from fermented rice. Sake is made from rice, water, yeasts and
Koji (a type of mold, often translated as rice yeast or rice malt).

Some of Mexico’s traditional fermented beverages are:

Pulque: The “poliuhqui”, “broken” in Nahuatl, is a very

nutritious drink. It’s also an alcoholic beverage, obtained by the
fermentation of “aguamiel” which is the sugary sap of some
species of agaves.

Pozol: Another prehispanic drink called “pozzoli” by the Nahuas

and “Pochol” by the Mayans. It’s prepared by fermenting corn
inside banana leaves, diluted in salted water to which are added
dried chilies, honey and sometimes ground cocoa.

23
Tepache: Its name comes from the Nahuatl “tepiatl”, which
means “corn drink”. Originally made with this cereal, the current
and most popular version of it is made with pineapple, whose
juice and pulp are left to ferment for at least a week. Famous for
its unique sweet-sour flavor.

Tesgüino: “Tecuin” in Nahuatl, it means “heartbeat”.

The preparation consists of letting germinated, grounded and
boiled corn ferment in a special clay pot for 24 hours.

Colonche: The Nahua knew it as “nochtli”, which means “nopal

liqueur”. The colonche is a drink obtained by fermenting the
juice of red “tunas”, the fruits of the nopal cactus.

Tuba: It’s obtained by fermenting the stem sap of several

species of palm, coconut mainly. First it has a brownish color,
but as ferments it becomes white.
Tejate: It’s made from fermented cacao seeds, mamey bones
and cocoa flowers (which is called rosita, little rose). All
ingredients are mixed with cold water until they become a
paste. It is a very popular drink in Oaxaca and its name in
Nahuatl is texatl,which means “floured water”.

Tascalate: is a fermented drink made from a mixture of roasted

maize, cacao, ground pine nuts, achiote, vanilla and sugar, very
common in the Mexican state of Chiapas.

Balché: a fermented drink prepared by the natives of Yucatan

from the bark of a tree of the genus Lonchocarpus (Balché) and
honey.

Guarapo: it is a fermented broth or liquid made from sugarcane

juice, extracted under pressure.

Chicha: it is a Central and South American drink made from

fermented maize or fruit.

24
WINE.
Human beings have been drinking wine for quite a long time — archaeologists have discovered
evidence of consumption in Georgia dated to circa 6000 BC and production sites in Armenia dated
to 4100 BC.

What is wine?
Wine is the beverage resulting exclusively from the partial or complete alcoholic fermentation of
fresh grapes, whether crushed or not, or of grape must. Its actual alcohol content shall not be less
than 8.5% vol.

How Wine is Made: From Grapes to Glass.

Depending on the grape, the region and the kind of wine that a winemaker wishes to produce, the
exact steps in the harvesting process will vary in time, technique and technology. But for the most
part, every wine harvest includes these basic vine-to-wine steps:

1. Pick the grapes.

The grapes are collected in bins or lugs and then transported to the crushing pad. At this
point in the process, the grapes are still intact with their stems—along with some leaves
and sticks that made their way from the vineyards. These will all be removed in the next
step.

2. Crush the grapes.

No matter how or when the grapes were picked, they all get crushed in some fashion in
the next step. The destemmer, which is a piece of winemaking machinery that does
exactly what it says, removes the stems from the clusters and lightly crushes the grapes.

3. Ferment the grapes into wine.

Simply put, fermentation is where the sugar converts into alcohol. There are plenty of
techniques and technologies used during this process to accompany the different kinds of
grapes.

25
4. Age the wine.
Winemakers have lots of choices in this step, and again they all depend on the kind of
wine one wants to create. Flavors in a wine become more intense due to several of these
winemaking choices:
 Aging for several years vs. several months
 Aging in stainless steel vs. oak
 Aging in new oak vs. ‘neutral’ or used barrels
 Aging in American oak barrels vs. French oak barrels
 Aging in various levels of ‘toasted’ barrels (i.e. charred by fire)

5. Bottle the wine.

When the winemaker feels a wine has reached its full expression in aging, then it’s time to
bottle the wine for consumption.

26
Wines are traditionally classified as follows:
A. Table wine (a.k.a. Still wine):

There are three different types of table wines (a.k.a. still wines): red, white, and rosé. A table wine
is simply a wine that is served at a dining table; this is the term used by the Federal Standard of
Identity for wines that have an alcohol content of ‘‘not in excess of 14 percent by volume.’’ The
percentage of alcohol (usually from 10 to 14 percent) must be stated by law on the wine label.
Here are a few very general comments about each type of wine:

o Red wines tend to be hearty, full-bodied, and nearly always dry. Their color can range
from a deep crimson, to purple, to reddish-orange or rust, depending on the type of grape
used and the age of the wine. The term dry in the wine business means ‘‘lacking in
sweetness.’’ Dryness is one of the qualities that makes red wine a suitable
accompaniment to hearty dishes like steak, game, and lasagna. Red wines are not
refrigerated, but served at a slightly cool room temperature of 60°F to 65°F, or very lightly
chilled. (The newest theory is that at room temperature the alcohol is more predominant
in the wine, making it taste ‘‘hotter,’’ or harsher and not as pleasant as with a light chill.)

o White wines range in color from pale straw, to bright yellow, to gold. They are generally
more delicate in flavor than reds, and they range in flavor from very dry to very sweet.
Many people begin a meal with appetizers, soup or salad, and a white wine, then switch
to red if they will be having a hearty main course. The drier whites also complement fish,
veal, and pasta dishes in light (butter or cream-based) sauces. The sweetest white wines
usually are made to be served as dessert or with desserts. White wines are always served
chilled, sometimes lightly, sometimes fully refrigerated.

o Rosé wines are various, attractive shades of pale red, pink, or salmon, and they are
sometimes referred to as blush wines. They are made from red grapes, but in character
and taste they are lighter and more like white wines. After years of being lumped in with
such ‘‘starter wines’’ as White Zinfandel, rosés are now gaining new respect from wine
aficionados who once considered them somewhat unsophisticated. These wines are
generally fresh and fruity, and many have a touch of sweetness, making them lovely
complements to ham, turkey, or lighter styles of food.

27
 B. Sparkling wine:

Up to this point, the types of wines that we have discussed have been so-called table or still wines,
or wines that do not contain bubbles. But there are also sparkling wines, which come in red,
white, and blush. Sparkling wines are often referred to as ‘‘champagne,’’ but the French will tell
you that only wines made in the Champagne region of France can truly be called Champagne.
Indeed most winemakers respect this designation, so you will find that most non-French bubbly is
labeled ‘‘sparkling wine.’’

Most sparkling wines go through two fermentations: one to turn the grape juice into still wine
without bubbles (that’s called a base wine) and a subsequent one to turn the base wine into
bubbly wine. The winemaker instigates the second fermentation by adding yeasts and sugar to the
base wine. The added yeasts convert the added sugar into alcohol and carbon dioxide (CO2)
bubbles.

When yeasts convert sugar into alcohol, carbon dioxide is a natural by-product. If fermentation
takes place in a closed container, that prevents this carbon dioxide from escaping into the air.
With nowhere else to go, the CO2 becomes trapped in the wine in the form of bubbles.

Beginning with the second fermentation, the longer and slower the winemaking process, the more
complex and expensive the sparkling wine will be.

Although many variations exist, most sparkling wines are produced in one of two ways: through
second fermentation in a tank, or through second fermentation in a bottle.

Sparkling wines are also known as Sekt in Germany, as Cava in Spain and Prosecco, Franciacorta
and Asti Spumante in Italy. Champagne is the classic wine of celebration. Sparkling wines should
always be served well chilled. They complement almost any food and are also good to drink by
themselves.

28
 C. Fortified wine:

Another wine category consists of wine that has extra alcohol or brandy added to it. This process
is known as fortifying the wine. Most fortified wines have an alcohol content of 17 to 19 percent.
The legal limit is 24 percent. The most famous fortified wine is probably Port, which is made for
the most part in Portugal.

Federal Standards of Identity divide fortified wines into two categories: aperitif wines and dessert
wines. Aperitifs are also known as aromatized wines, which means that they are flavored with
aromatic herbs and spices. Traditionally they are sipped before dinner to stimulate the appetite or
aid digestion of the upcoming meal. The word aperitif comes from a Latin word meaning ‘‘to
open.’’ The best-known aromatized wine is vermouth. Vermouths, and other aromatized wines,
can be served straight up and well chilled, on ice, or mixed with soda and a twist of lemon.

The other group of fortified wines, the dessert wines, are designed to end the meal. They are rich,
sweet, and heavy, and imbibed in small quantities like liqueurs. Any dessert wine may be served
either chilled or at room temperature.

All wine fits into at least one of these categories.

29
Common Types of Wine Grapes (the top varieties).
Wine is made with grapes, but not typical table grapes you’ll find at the grocery. Wine grapes
(latin name: Vitis vinifera) have thick skins, are small, sweet, and contain seeds. There are many
different kinds of wine grapes–over a thousand,–but here are a few of the most-commonly
planted varieties around the world.

Here is the list of the 18 major grapes (9 red and 9 white) that are readily available and define a
unique flavor of wine; they are also known as Noble grapes or International Varieties which are
grape varieties that are widely planted in most of the major wine producing regions and have
widespread appeal.
9 RED NOBLE GRAPES
NOBLE9 WHITE

Single-Variety Wines and Wine Blends.

A wine made with one type of grape is known as a single-variety wine or varietal wine. A wine
made with several different grapes is known as a wine blend. Even single-variety wines are not
always varietally labeled though. In Europe, wines are traditionally named after the place they
originated. For example, a Bordeaux Blend is a blend of several grapes, including Cabernet
Sauvignon and Merlot, and comes from Bordeaux, France. Another familiar example is Chianti, a
Sangiovese-based blend from Tuscany, Italy.

Wine Service Basics:

1. Undestanding a wine label.

30
2. A proper glass will make any wine taste better.

3. Wine tastes better served slightly cool.

31
4. Perfect the Ritual of Opening a Bottle of Wine.

32
5. Pouring a Standard Wine Serving (5 to 6 oz.).

6. Holding a wine glass.

7. How to Taste Wine.

33
BEER.
Human beings might have been making grain into beer even before they were baking it into
bread. But whichever came first, beer and bread together constituted the principal items of the
ordinary family diet for centuries. Noah took beer onto the ark. The Egyptians were the first to
record their brewing process; they made beer from corn and passed their techniques on to the
Greeks. Beer played an important role in these ancient cultures. It was thought to have medicinal
properties, and many ‘‘prescriptions’’ included beer.

Brewers were considered artisans. Many of our famous forefathers had their own special beer
recipes.

What is beer?

34
Beer is an alcoholic beverage usually made from malted cereal grain (as barley), flavored with
hops, and brewed by slow fermentation.

At one time the words beer and ale were not synonymous. In the days before hops became
ubiquitous, beer referred specifically to a fermented cereal beverage brewed with hops, while ale
was brewed without hops. Today the most commonly used designations are ale and lager,
referring to beverages brewed with differing strains of yeast. But both ale and lager are beer.

What is beer made of?

The Big Four Beer Ingredients:

1. Water – Beer is up to 97% water.

2. Grains – Malted Grains are the meat and potatoes of beer. They provide the sugars that
are fermented by yeast to produce alcohol and CO2. They also provide the essential
nutrients yeast need to reproduce. They are the primary source of color and body in beer.
Malted grains are a major contributor to the flavor and aroma profiles of beer. Malted
barley is by far the most widely used grain in beer making, but it is not the only one. Other
malted grains commonly used in brewing include wheat, rye and oats.
 Malt: Malt is the word for barley that has been placed in water, allowed to begin
to sprout, then dried to stop germination.

3. Hops – Hops look like tiny pinecones waiting to open and grow on tall, thin vines. The
hops that give beer its characteristic suggestion of bitterness are the blossoms of the
female hop vine. Hops are the spice of beer. They provide bitterness to balance the
sweetness of the malt, as well as flavors and aromas ranging from citrus and pine to
earthy and spicy. The blossoms are picked, dried, and refrigerated until used. In brewing
they might also add aroma, depending on how and when they are added.

35
 4. Yeast – It is said that brewers make wort (the word for unfermented beer) and yeast
makes beer. Yeast metabolizes the sugars from the grains and produces alcohol and CO2.
There are two main types of yeast, typically called ale and lager. Ale yeast ferment at
higher temperatures between 65° F and 75° F (18°C to 24°C), Lager yeasts ferment colder,
between 45° F and 55° F (7°C to 13°C).

The Beer-Making Process.

Step 1: Malting and Milling the grain.

Beginning In the brew house, different types of malt are crushed together to break up the grain
kernels in order to extract fermentable sugars to produce a milled product called grist.

Step 2: Mash Conversion.

The grist is then transferred into a mash tun, where it is mixed with heated water in a process
called mash conversion. The conversion process uses natural enzymes in the malt to break the
malt’s starch down into sugars. The mash is then pumped into the lauter tun, where a sweet liquid
(known as wort) is separated from the grain husks.

Step 3: The boil.

The wort is then collected in a vessel called a kettle, where it is brought to a controlled boil before
the hops are added. After boiling, the wort is transferred into a whirlpool for the wort separation
stage. During this stage, any malt or hop particles are removed to leave a liquid that is ready to be
cooled and fermented.

Step 4: Fermentation.

To start the fermentation, yeast is added during the filling of the vessel. Yeast converts the sugary
wort into beer by producing alcohol, a wide range of flavors, and carbon dioxide (used later in the
process to give the beer its sparkle). After fermentation, the young “green” beer needs to be
matured in order to allow both a full development of flavors and a smooth finish.

Step 5: Filtration, carbonation, and bottling.

After reaching its full potential, the beer is filtered, carbonated, and transferred to the bright beer
tank, where it goes through a cellaring process that takes 3-4 weeks to complete. Once
completed, the beer is ready to be bottled.

36
Types of beer.

There are at least 5,000 breweries in the world producing some 15,000 brands of beer, which (as
mentioned earlier) are categorized into two basic types: lagers (bottom-fermented) and ales (top-
fermented). Within these two broad categories are many different styles. We discuss the major
ones here.

 Lager-Beer Styles and Products.

As you have already learned lagern is German for ‘‘to store’’ or ‘‘to stock.’’ The term
refers to the long period of time during which the beverage is stored as it undergoes its
slow second fermentation. This process produces a beer with a thinner body and dry,
subtle flavors.
 Ale Styles and Products.
Compared to lagers, ales have a characteristic fruity flavor that comes from the quicker,
warmer top-fermentation process, at 60°F to 77 °F (15.5°C to 25 °C). Most styles of ales
also have more body and more hops flavor and tartness than lagers, and some have more
alcohol.
 Nonalcoholic Beer.
Nonalcoholic beer is in a class by itself. It cannot be labeled beer because of the federal
regulations; it must be labeled a nonalcoholic malt beverage containing less than 0.5%
alcohol. At first this type of beverage was targeted toward the health and fitness
enthusiast and the non-drinking driver, but today’s market approach is to emphasize

37
flavor and satisfaction as well. These ‘‘beers’’ are made either by removing the alcohol
after brewing or by stopping the fermentation process before alcohol forms.

38
39
Distilled Beverages:
The art of distillation—first heating, then cooling and condensing liquids to extract and
concentrate their alcohol content—was known in crude form even in ancient times. The Chinese
and the peoples of the East Indies distilled liquids and used the resulting potions for medicinal
purposes as early as 1000 B.C., but we must credit the Arabic people for introducing distillation to
Europ around 700 A.D.
Distilled spirits made from fermented liquids were much more potent than the original liquids.
The first ones were called “aqua vitae” (water of life) and used as medicines, but they were
quickly assimilated into society as beverages. Highland Scots and Irish distillers made whiskey. The
French distilled wine to make brandy. A Dutch doctor’s experiments produced gin, which is
alcohol flavored with the juniper berry. In Russia and Poland the distilled spirit was vodka. In the
West Indies rum was made from sugarcane, while in Mexico, Spaniards distilled the Indians’ native
drink to make mescal, the great-grandfather of today’s tequila.

What is distillation?
It is a process involving the conversion of a liquid into vapour that is subsequently condensed back
to liquid form. It is exemplified at its simplest when steam from a kettle becomes deposited as
drops of distilled water on a cold surface. Distillation is used to separate liquids from nonvolatile
solids, as in the separation of alcoholic liquors from fermented materials, or in the separation of
two or more liquids having different boiling points.

40
What is a “distilled spirit”?

If you can separate the alcohol from a fermented liquid, you will have what you might think of as
the essence, or “the spirit”, of the liquid. This is exactly what spirits are and how they are made.
The liquid is heated in an enclosed container, called a still, to a temperature of at least 173°F
(78.5°C). At this temperature the alcohol changes from a liquid to a gas, which rises. Most of the
water of the liquid remains behind; water does not vaporize until it reaches its boiling point of
212°F (100°C). The gas is channeled off and cooled to condense it back into a liquid. The result is a
distilled spirit, or simply a spirit.

But other substances may join the alcohol as it vaporizes. In addition to water, minute amounts of
other volatile substances provide flavor, body, and aroma in the beverage. These congeners come
from ingredients in the original fermented liquid. Chemically they have such identities as acids,
other alcohols, esters, aldehydes, and trace minerals. In the product they translate into, for
example, the smoky malt taste in Scotch, the full-bodied pungency of bourbon, a hint of molasses
in rum, and the rich aroma of fine brandy, and so on.

All of the spirits we use today are made by this basic process.

Spirits usually range from 35to 50% alcohol by volume, with a few liqueurs as low as 18 to 20 %
and one or two rums as high as 75%. (There are even neutral spirits available at 96%, but they are
never used as bar liquors.)

41
Distillation Methods of Spirits.

There are two basic distillation methods:

POT STILL (Invented by Abu Musa Jābir ibn Hayyān - 790 A.D.)– A batch process that produces
characterful spirits of relatively low strength. This typically small-scale process tends to be
artisanal, slow and expensive but the characterful spirit it produces makes these challenges
worthwhile.

The advantages of this method are as follows:

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

 Spirits with pronounced aroma are produced.
 Small quantity of wash can be distilled.

Disadvantages:

 It needs more time and labour.

 It is costly to operate.

CONTINUOUS/COLUMN STILL (a.k.a. Coffey Still – Patented by Aeneas Coffey in 1831) – A

continuous process that can produce very high-strength neutral spirits or lower strength spirits by
design. This process is typically industrial, cheaper and faster and produces higher volumes
however the spirit produced has less character and taste.

The advantages of this method are as follows:

 It does not required too much of labour, cleaning, and refilling,

 More quantity is produced as compared to pot still method.
 It is cost-effective.

Disadvantages:

 It is not suitable for distilling small quantity of spirits.

42
  Aroma and other essential elements that are required in a drink may not be achieved.

After distillation the pure spirit that comes off the still is colourless. At this point other ingredients
can be added to it such as the botanicals (herbs and spices) used in gin production.
It can also undergo maturation, the aging process applied to some spirits where they are stored in
wooden casks to mellow and soften the spirit, enhancing the flavour profile and changing its
colour.
After maturation the spirit can be blended with other matured spirits to achieve a flavour balance
and consistency of a “house style” of spirit over time.

43
44
45
Types of spirits or liquors.

There are several distinct and familiar categories of spirits (a.k.a. liquors). The primary differences
between them are flavor and body. Each type has a characteristic taste: for example, whiskeys
have a whiskey taste; gins, a gin taste; and rums, a rum taste. Categories of spirits have other
taste variations, too: bourbon whiskey, for instance, tastes very different from Scotch, and Irish
whiskey tastes different from both. There are also taste differences between brands, and there
are variations in body: fullbodied spirits and lighter ones. We discuss the major ones here:

Rum.

46
Rum, according to its Standard of Identity, is an alcoholic distillate from the fermented juice of
sugarcane—in the form of syrup, molasses, or other sugarcane by-products—produced and
bottled at not less than 40% Alc./Vol. It was first made in the East Indies in the 17th. century, then
spread to other areas where sugarcane was grown. The Spanish and Portuguese explorers
transplanted sugarcane to the Caribbean and South America, where climates were perfect for this
valuable crop. A writer reported in 1660s that ‘‘the chief fuddling’’ (intoxicant) made on the island
of Barbados was ‘‘rum-bullion, alias ‘kill-devil,’ and this is made from sugarcanes distilled, a hot,
hellish, and terrible liquor.’’ No matter how harsh the taste, rum was given as payment to slaves,
drunk by pirates who scourged the shores of the Spanish Main and the Caribbean islands, and
consumed by the British Navy, with lime juice added to prevent scurvy.

Types of rum.

 White Rum: Aged only a year or two. As per name, clear, lighter bodied and filtered.
 Gold Rum: Slightly more complex than white rums due to aging in oak barrels, aged at least
three years. These are sometimes colored with caramel and take on a richer hue from
spending more time in barrels than other rums.
 Dark Rum: Aged for three years or more. These feature a dry, mellow, fullbodied flavor and
bouquet; a deep golden or darker color; and a slightly lower alcohol content.
o Demerera Rum: Demerera is made from cane grown in Guyana, with long aging and a rich,
dark flavor profile similar to Jamaican rum; distilled using old stills, thought to be indicative
of how rum used to taste.
o Spiced / Flavored Rum: A distilled rum that’s been flavored with spices, herbs or fruits. Ideal
for cocktail making.
o Rhum Agricole: Made with sugar cane juice instead of molasses, so terroir (i.e. where the
sugar cane was grown) is an important factor; can be white, gold, dark, etc., with flavors
that incorporate vegetal notes into the complex rum backdrop.
o Naval/Overproof: Refers to any rum that’s higher alcohol (50 to 60% and above).
o Cachaca: Brazil’s national liquor is a cousin to rum, while rum is distilled from molasses,
cachaca is distilled from unrefined sugarcane juice. The finer-quality cachacas are barrel-
aged, and the liquor emerges with the rich flavor of rum and a unique, pleasant sugarcane
scent.

47
o Aguardiente: which is Spanish for ‘‘burning water”. Made with more than 50% cane based
spirits.
o Arrack (or arak) rum is distilled in the East Indies, Middle East, North Africa, and India from
rice, molasses, coconut milk, figs, dates, or even sap from palm trees, depending on the
country and the raw ingredients at hand.

48
49
50
Vodka.
Its exact origin is questionable. While most purists argue over whether it was created in Poland or
Russia, writings from the early eleventh century suggest that this spirit first appeared in Persia,
now Iran, and was transported through Turkey and Spain to Poland. The word vodka is derived
from the Russian phrase “zhizenniz voda”, which means ‘‘water of life.’’ It later evolved to wodka,
an endearment that roughly means ‘‘dear little water.’’
The earliest vodkas were made from grain or sometimes potatoes, distilled at fairly high proof but
not aged, and so strongly flavored that they were often spiced to mask the raw grain taste. In the
early 1800s it was discovered that charcoal absorbed the congeners, and modern-day vodka was
born. It is clear, odorless, and, oddly enough, flavorless.
Vodka is defined in the U.S. Standards of Identity as ‘‘neutral spirits so distilled, or so treated after
distillation with charcoal or other materials, as to be without distinctive character, aroma, taste,
or color.’’ Vodka can be distilled from any fermented materials because neutral spirits from any
source taste pretty much alike, which is to say, they do not have a taste.

Types of vodka.

 Neutral or Non-Flavored: These types of vodka have a neutral taste with no strong aroma
but can still have a base of fruit, honey, or anything else. While the main ingredients don’t
come out in a strong aroma or smell they can still be felt in the drink. Customers have to
pay closer attention to feel out the flavors. These types of vodka work best for mixed
drinks like the screwdriver.

 Flavored: These types of vodka have a special flavor and aroma added to them. The most
popular aromas and flavors are fruits (cherries, peaches, berries, etc), honey, chocolate,
and coffee. Flavored vodkas are a favorite for many people because of their pleasantly
smooth flavor. In fact customers have come to expect their vodka to have a strong aroma
and scent which is why flavored types have become so popular recently.

o Aquavit / Akvavit: The Scandinavian version of vodka. Its official names are aquavit (from
Norway) and akvavit (from Denmark). Aquavit is most often produced from distilling
potatoes. It is redistilled with flavorings; caraway seed is the classic, but you may also find
hints of cumin, fennel, dill, coriander, clove, and orange peel. It is aged in oak sherry casks
and bottled at 45% alc./vol.

51
52
53
Gin.
Gin as we know it was invented in the 1500s by Franciscus Sylvius, a Dutch professor of medicine
who made an aqua vitae from grain flavored with juniper berries. Dr. Sylvius also had medicinal
benefits in mind, but his concoction was so potable that it swept the country as a liquor, under the
name Geneva or Genever (from the French genievre, which means juniper). It crossed the English
Channel via British soldiers, who called it Dutch courage and shortened its name to gin. In England
it was also sometimes known as Hollands.
The U.S. Standard of Identity for gin spells out the many ways in which gins are made: It is ‘‘a
product obtained by original distillation from mash, or by redistillation of distilled spirits, or by
mixing neutral spirits, with or over juniper berries and other aromatics, or with or over extracts
derived from infusions, percolations, or maceration of such materials, and includes mixtures of gin
and neutral spirits. It shall derive its main characteristic flavor from juniper berries and be bottled
at not less than 40% alc./vol. Gin produced exclusively by original distillation or by redistillation
may be further designated as ‘distilled.’’’

Types of gin.

Here, a brief primer on the basic gin styles:

 “London Dry” is the name of a traditionally dry (as in not at all sweet) kind of gin (often
produced in the U.K.), popular for cocktails. In the past some gins were sweetened with
sugar, and these were known as Old Tom gins. The unsweetened gins were labeled Dry or
London Dry to distinguish them from Old Tom gins, and the names stuck.
 “Plymouth Gin” actually must be made in Plymouth, England, and tends to have a slightly
earthier flavor profile due to more roots in the mixture of flavoring botanicals.
 “Old Tom” gin is a recent resurrection of an old style that’s historically a little sweeter (like
Genever) without being as full-bodied as Genever.
 “Genever” (a.k.a. Hollands) is a full-bodied gin with a definite flavor of malt along with
the juniper.
 “Compund gin” is made by simply mixing high-proof spirits with extracts from juniper
berries and other botanicals.
 “Navy Strength” gin is characterized by an exceptionally high proof—57% ABV and above.

54
55
56
Tequila.
Tequila is defined as an alcoholic distillate from a fermented mash derived principally (51 percent
or more) from the Blue Agave Tequilana Weber, commonly known as the blue agave plant. There
are more than 200 strains of agave, a desert relative of lilies, but only the blue variety is used to
make tequila, and it must be grown and harvested in one of five regions authorized by the
Mexican government: Jalisco, Guanajuato, Michoacan, Nayarit and Tamaulipas.

According to the NOM-006-SCFI-2005 Mexican Standard, Tequila is defined as:

“Regional alcoholic beverage distilled from must, directly and originally prepared from the
material extracted in the factory premises of an Authorized Manufacturer which shall be located
within the territory specified in the Declaration for the Protection of Appellation of Origin Tequila
(also called the Denomination of Origin Tequila – DOT). Tequila is prepared from the heads of the
Agave Tequila Weber Blue Variety, previously of subsequently hydrolyzed or cooked, and
subjected to alcoholic fermentation with yeast, cultivated or not, and the must be capable of
being enhanced and blended together to formulate with other sugars to a ratio not higher than
40% of total reducing sugars expressed in units of mass, as terms set forth by the NOM, being
understood that blend mix is not allowed. Tequila is a liquid which, according to its kind, is
colorless or colored when mature o when it is softened unripe.”

Tequila’s name was adopted from the region that gave birth about two centuries ago.

The agave plant has had mystical meaning to the Mexican people for centuries. It is said to be the
incarnation of Mayahuel, a goddess, and the earliest fermented beverage made from the plant,
called “pulque”, was used in celebrations and religious ceremonies to bless land, and crops. Its
power as an intoxicant was also well known, even to the ancient Aztecs. The agave distilling
industry started to spring up around the town of Tequila in the mid-1700s (until these plantings
were legally permitted by the King of Spain, all the agave had been harvested wild) until becoming
a major industry nowadays.

Some production details: The heart of the agave plant is called a “piña”, which means pineapple,
because this is what it looks like. Growing a “piña” large enough to be harvested takes about ten
years. It weighs 50 to 200 pounds and is harvested by hand by workers called “jimadores”. The
“piñas” are filled with a sweet sap that emerges as they are baked or steamed and crushed into
juice. The juice is then fermented and distilled twice, producing a strongly flavored spirit with a
sharp bite. A spirit light in appearance but definitely not light in taste, it is bottled at around 40%
alc./vol. It is a distinctive product of Mexico: It is manufactured in Mexico in compliance with
Mexican regulations.

57
Types of Tequila.

Categories.

As per sugars percent coming from Agave used to prepare Tequila, this can be classified within
one of the following two categories:

1. 100% agave.

It is the product, which in fermentation is not susceptible to be enriched with other sugars
different than those obtained from Blue Tequilana Weber blue variety grown within the territory
indicated in the Declaration. For this product to be considered “Tequila 100% agave” must be
bottled in the packing facilities controlled by an Authorized Producer. Packing facilities shall be
located within the territory indicated in the Declaration.

This product must be denominated through some of the following legends only: “100% de agave”,
“100% puro de agave”, “100% agave”, “100% puro agave”.

2. Tequila.

It is the product in which must is susceptible to be enriched and mixed jointly prior to
fermentation with other sugars until a proportion not higher than 49% of total reducing sugars
expressed in mass units. This maximum enrichment up to 49% of total reducing sugars expressed
in mass units cannot be performed with sugars coming from any other agave variety. 51% of total
reducer sugars can be increased with sugars extracted from the Agave tequilana Weber variedad
azul grown within the territory defined in the Declaration only.

This product must be bottled in packing facilities located within the territory defined in the
Declaration and can only be bottled out of this territory when provisions set forth by NOM are
met.

Classification.

Based on the characteristics acquired in processes subsequent to distillation, Tequila is classified

as:

 Silver/White (Blanco) Tequila: Commercial alcoholic content must be, in its case, adjusted
with dilution water.
 Young (Joven) or Gold (Oro) Tequila: Susceptible to be aged. Its commercial alcoholic
content should be, in its case, adjusted with dilution water. Blending white Tequila with
aged and/or extra aged and /or ultra/ aged tequilas, it is considered as young Tequila or
gold Tequila.

Process to soften Tequila flavor is called “Abocado”, adding one or more of the following
ingredients: caramel color, oak natural extract, and glycerin and sugar syrup.

 Aged (Reposado) Tequila: Product susceptible to be softened subjected to an aging

process of two months at least within oak or white oak barrels or casks. Its commercial
alcoholic content must be, in its case, adjusted with dilution water.

58
 Tequila aging is understood as the product slow processing that allowing acquiring
additional sensory characteristics, gotten by physicochemical processes that naturally
occur during their stay in French oak or white oak barrels.

Rested Tequila must be aged in French oak or white oak barrels for at least two months.

Blending rested Tequila with extra aged or ultra aged Tequila, it is considered Aged
Tequila.

 Extra Aged (Añejo) Tequila: Product susceptible to be softener subjected to an aging

process of one year at least in 600 liters capacity French oaks or White oaks barrel. Its
commercial alcoholic content must be, in its case, adjusted with dilution water.

Mixing aged Tequila with ultra aged Tequila is considered Extra Aged Tequila.

Extra aged Tequila may be rested in French oak or White oak barrels for one year at least.
The barrels cannot be more than 600 liters.

Blending extra aged with ultra aged Tequila is considered as Extra Aged Tequila.

 Ultra Aged (Extra Añejo) Tequila: Product susceptible to be softened, subjected to an

aging process of no more than three years. Aging time is not specified in label. Matured in
direct contact with French oak or White oak casks of no more than 600 liters capacity. Its
commercial alcoholic content must be, in its case, adjusted with dilution water.

59
60
61
Mezcal.
Mezcal, like its cousin tequila, is made from agave, which, contrary to popular belief, is not a
cactus but is actually part of the asparagales botanical order, making it a relative of the yucca
plant and Joshua tree. While tequila can only be made in the states of Jalisco, Michoacan,
Guanajuato, Tamaulipas and Nayarit, and from just blue Weber agave, acording to mexican
legislation, mezcal can only be produced in 9 states: Oaxaca, Guerrero, Michoacan, Durango,
Guanajuato, San Luis Potosí, Tamaulipas, Zacatecas and Puebla, and can be made from mainly
around 30 types of agave (espadín, tobalá, tobaziche tepeztate, arroqueño, madrecuixe, cupreata,
barril), some of which only grow wild. Historically, producers used whatever agave they found
locally.

According to the NOM-070-SCFI-1994 Mexican Standard, Mezcal is defined as:

“Regional alcoholic beverage obtained by distillation and rectification of musts prepared directly
and originally with the sugars extracted from the mature heads of the agaves mentioned in
Chapter 2 "Field of Application", previously hydrolyzed or cooked, and subjected to alcoholic
fermentation with yeasts, cultivated or not, being able to be enriched, in the case of Mezcal type
II, with up to 20% of other carbohydrates in the preparation of the refered musts, as long as the
components that give the characteristics to this product are not removed, not permitting blends
in cold.”

The mezcal is a liquid of smell and flavor suigeneris according to its type. It is colorless or slightly
yellow when it is rested or aged in white oak or oak wood containers, or when it is infused without
being rested or aged.

The word mezcal comes from the Nahuatl words “metl” and “ixcalli”, which taken together mean
"oven cooked agave", which makes reference to the process that mezcal distillers traditionally
slow-roast the agave by burying it in pits with hot rocks, which infuses the final product with its
signature smokiness.

To create this spirit, agave must first be harvested from the wild or from farms. Agave is then
taken to conical pits in the ground and roasted for usually around 3 days. The method of roasting
can greatly affect the flavor of the resulting Mezcal. For instance, many smoke-free varieties have
been made in recent decades to cater towards American tastes, but the original Mezcals are much
smokier. The roasting is what determines smokiness, and can be adjusted to make the drink either
very smoky or smoke-free.

62
Once the agave is roasted it must be ground down to a pulp. This is traditionally done with a stone
grinding wheel pulled by a horse. The pulp is then fermented naturally in wooden vats and
distilled to produce the end product. During the process, other flavors can be added to enhance
the resulting flavor.

Despite having a similar name, and despite any rumors you may have heard in college, mezcal
does not contain mescaline.

Types of Mezcal.

Categories.

As per sugars percent coming from Agave used to prepare Mezcal, this can be classified within one
of the following two categories:

 Type I - Mezcal 100% Agave: This indicates that the Mezcal is made with 100% agave as a
base. If the type is not listed, look for a label that says 100% agave to be sure you’re
getting a type I Mezcal.
 Type II – Mezcal: It is required to be made with at least 80% agave sugars. Type II Mezcal
is made with at least the required amount of agave sugars mixed with another fermenting
ingredient like cane sugar. This brings in a different taste and will hide some of the agave
flavors.

63
Classification.

Based on the characteristics acquired in processes subsequent to distillation, Mezcal is classified

as:

Joven: Usually means it is a clear spirit that was obteined directly from the distillation process.

Reposado: This Mezcal has been aged for at least 2 months in wooden barrels.

Añejo: anything labeled like this has been aged a minimum of 1 year in wooden barrels, but
usually as long as even 2 to 3 years.

New Mezcal Regulations Are Brewing…..err…Distilling.

Many people in and around the mezcal world know that “change is a comin'” to the Norma Oficial
Mexicana NOM-070-SCFI-1994, which is the law that governs the application of Mezcals’
Denomination of Origin – the rules and regulations of mezcal production, certification,
classification, regions, labeling and everything else. The law was passed in 1994, and while it set
mezcal on a path to legitimization, it was controversial from the start.

One main point of consternation was that this law closely mirrored the tequila NOM, and many
producers and stakeholders recognized from the beginning that this was a poor place to start
given that mezcal is different (and way better!) from tequila in so many fundamental ways. But it
was a starting point, and I would argue that, while flawed, mezcal has benefitted tremendously
from regulation.

The mezcal world is different from where it was in 1994. For example, I recently met someone
who had actually heard of it! Wahoo! We are making progress and the industry is energizing in
the right direction to create a mezcal regulatory framework that is separate and distinct from
tequila, while also recognizing the unique characteristics and history of mezcal.

I will start with the proposed 3 new Categories for mezcal as these are the most important pieces
to the new NOM. Keep in mind, today we just have one general category called Mezcal, which
captures everything from industrial mezcals to small batch mezcals made in rural communities. In
the current law and with this new proposal, a producer will still have to go through the
certification process to put “mezcal” on the label, but now there will be 3 categories of mezcal.

64
Here are the proposed Categories with the specifically allowed production techniques for each
Category:

Three New
Cooking Grinding Fermentation Distillation
Categories

Pit ovens,
Tahona, Chilean
elevated stone Stills, continuous
or Egyptian mill, Wood, masonry or
ovens, and stills, columns stills
Mezcal trapiche, stainless steel
autoclaves – made of copper or
shredder or tanks
diffuser use steel
series of mills
under review

Wood, clay or
Direct fire on copper
masonry tanks,
Tahona, Chilean stills or clay pots and
animal skins,
Pit ovens or or Egyptian mill, coils made of clay,
Artisanal hollows in stone,
elevated stone mallets, wood, copper, or
Mezcal earth or tree
ovens trapiche, or stainless steel, and
trunks, and
shredder process may include
process may use
maguey fibers
maguey fibers

Wood, clay or
masonry tanks,
Direct fire on clay
animal skins,
Tahona, Chilean pots and coils made
Ancestral hollows in stone,
Pit ovens only or Egyptian mill, clay or wood, and
Mezcal earth or tree
or mallets process must include
trunks, and
maguey fibers
process must use
maguey fibers

In short, the key points are:

• “Mezcal” Category: you can use autoclaves (pressure cookers), shredders,

stainless steel fermentation, and column still distillation. This basically allows industrial
production to continue for unnamed brands (that begin with the last letter of the
alphabet). One key point is that a diffuser can no longer be used in this Category (or any
other) for mezcal production.
• “Artisanal Mezcal” Category: no autoclaves, shredders still OK, no stainless steel
fermentation, but single batch distillation only in clay pots or copper stills.

65
 • “Ancestral Mezcal” Category: pit ovens only, no shredders, no stainless steel
fermentation and must use maguey fibers, and only clay pot distillation where maguey
fibers must be used.

So…what does this all mean? Well, the industrial boys fought hard to protect their investments in
industrial processes, and they had some success. The ability to use diffusers is still desired by the
industrial producers, and there are conflicting views as to whether they will be allowed to or not.
Though their use is unlikely to be allowed in the current way, under one proposal diffusers may
still be allowed if the agave is cooked first. Others have said they should not be allowed at all.
Something to keep an eye.

Either, some amount of industrial production is likely to persist in mezcal. They can still call it
“Mezcal” despite significant opposition and the push for an “Industrial” Category (which did not
happen). The only meaningful and practical difference between Artisanal and Ancestral is that
Ancestral must use clay pot stills. In today’s reality, most of the premium mezcals that you drink
and read about here, are Artisanal under this definition and they use the same process as
Ancestral except most distill in copper stills.

Assuming these changes actually go through, Artisanal Mezcal labels will dominate the U.S.
market because these are the premium mezcals that are already here. Ancestral Mezcal will be
less frequent though some producers may invest in this type of production because they can likely
command a premium price. The investment is really one of time because clay pots are not
expensive, but the batches are small so the production process is longer. And the brands that
currently are somewhat or completely industrialized will have the simple Mezcal label. Will the
average consumer actually know the difference? I doubt it. That’s why I struggle with the whole
thing. The mezcal geeks (present company included) understand all this, but does it help the
mezcal category? The understanding of what mezcal is? I’m not so sure.

66
I think the motivation was largely around protecting the old ways of production – techniques
handed down from generation to generation. Keeping mezcal pure. Small batch. Hand crafted.
But, is this defeated by having a “Mezcal” category that allows for autoclaves, stainless steel
fermentation tanks, and column stills? It may be. Because I don’t think the average consumer will
really appreciate the differences, or notice the labeling, between these categories – they simply
look for “Mezcal” on the label. Of course, I hope I am wrong.

This stuff has been, and is being, debated by sharper agave minds than mine, but despite my
misgivings, it is a step in the right direction for mezcal. We are not going backward here. And I
know the premium brands, producers and mezcal aficionados will work hard to educate the
influencers on the front lines (the bartenders, store owners, media, etc), so maybe it will work
more than I expect. But either way, while not perfect, this is a good move for mezcal. And I stress,
this proposal is not fully baked and is likely to undergo further revisions.

67
Let me touch on a few other points in the proposed regs:

• They have defined Mezcal as: “Mexican alcoholic beverage, 100% maguey,
obtained by means of the distillation of juices fermented with Mexican yeasts,
whether spontaneous or cultivated, and juices that have been extracted from the
mature cooked heads of magueys harvested within the territory included in the
Denomination of Origin, Mezcal.”
• This definition eliminates the Type I (100% agave) and Type II (80% agave)
distinctions that were in the original law. Now mezcal must be 100% agave. This is
practical as well because the Type II category was little used.
• Any species of agave can be used as long as it was grown in the Denomination of
Origin areas. This is great because it recognizes that mezcal can be made with any
type of agave which has enough sugars to produce alcohol.
• Now there are four Classes of mezcal: White, Matured in Glass, Reposado, and
Anejo. So it appears the term “joven” is replaced by “white”, or blanco. And
Matured in Glass is a new class though it is not very common.
• Mezcal can be flavored with additives of up to 5% of volume including; insects,
fruit, herbs, honey, coloring agents, and meat, among others.
• Mezcal can be distilled with similar additives – thus allowing for pechugas and
creativity.
• ABV must be from 36% to 55%. Same as the current NOM.
• Label must include the Category, the Class, the species of agave, and length of
aging, among other things. Previously the agave species was not required.
• Export in bulk form is prohibited. So you cannot bottle in the U.S. for example as
tequila permits.
There are more details in the proposal, but I think these are the most relevant. Something
else that is surprising is that they think this law could be enacted in the first half of 2015!
That would be impressive, but I’ll take the over.
There were some other interesting points that I took away from the presentation:

68
• COMERCAM has changed their name to CRM, Consejo Regulador del Mezcal. And
oh man, I just wrote a 200 page book on mezcal that uses the term “COMERCAM”
about 50 times! But I get it – they are conforming the naming convention of the
regulator with the tequila regulatory body, Consejo Regulador del Tequila, or CRT.
• CRM is doing some internal streamlining to ease the pain of certification for
producers – they are trying to make it easier and to eliminate some of the red
tape.
• CRM’s goal is for mezcal to be the premium white spirit in the world. Lofty goals
indeed when you consider that tequila outsells mezcal by more than 100 to 1. Not
to mention rum and vodka. But over 20+ years, maybe the cream will rise to the
top.

69
70
71
Tequila vs. Mezcal
What is the difference between tequila and mezcal? I get this question all the time, as I imagine
most people do who are in and around mezcal. It is a fundamental question on the path to mezcal
enlightenment. Of course, today, mezcal can best be understood by simply tasting any of a
handful of premium mezcals that have come to the US in recent years. But in the meantime,
before we appreciate mezcal, understanding why it is different from tequila is a great place to
start.

I believe that for most people tequila leads to mezcal (even though all tequilas are mezcals, but
we will come back to that). Tequila leads to mezcal because for most of us, it started with tequila.
We traveled down a path that likely started with bad tequila, bad experiences, and bad results the
next morning. Then we slowly found our way back to the good 100% agave tequilas that started
showing up in the 90’s. And maybe we enjoyed the extra anejos that move tequila toward
cognac. And then, what? What else is out there? Ahhh mezcal...I’ve heard about that. The rise
of the extra anejos coincided with the arrival of fine mezcals and then they started to appear on
the shelves at your local liquor store and on the cocktails menus of your favorite gin joints. So
tequila brought us to this point and now mezcal joins the discussion….

There are three key reasons why mezcal is different from tequila:

1. Tequila and mezcal are produced in different states of Mexico (though there is
overlap).
2. Tequila can only be made, by law, with one variety of agave: the Blue Agave.
Mezcal can be made with upwards of 30 varieties of agave, though most are made
with the Agave Espadin.
3. The production process for mezcal is different from tequila which leads to a
distinctly different flavor profile for mezcal.

Tequila and Mezcal are Produced in Different Regions.

First, you must know that all tequilas are mezcals. Mezcals are any agave-based liquor, and
therefore tequila is a subset of mezcal produced in specific regions of Mexico and made only from
the Blue Agave. Tequila is made in 5 specific regions: Jalisco, Michoacan, Guanajuato, Nayarit, and
Tamaulipas. Jalisco is definitely the center of the tequila universe and where the town of Tequila
(yes, there is a town named Tequila) is located.

72
Mezcal is made in 8 specific regions of Mexico: Oaxaca, Durango, Guanajuato, Guerrero, San Luis
Potosi, Tamaulipas, Zacatecas, and the recently approved Michoacan. Oaxaca is the center of the
mezcal world, as 80-90% of mezcals are made in Oaxaca.

Notice that 3 states overlap and make both tequila and mezcal – maybe we should all move there!

Tequila and Mezcal are Made From Different Varieties of Agave.

Tequila must be made from the Blue Agave. Mezcal, on the other hand, can be made from more
than 30 varieties of agave, including the Blue Agave. In fact Del Maguey recently released a
special bottling, San Luis del Rio Azul, a mezcal made with the Blue Agave, and its goooooood. See
my previous post on How Many Agave Varieties Can Be Used To Make Mezcal for a lengthy, and
some say fascinating (maybe that’s just me) discussion. But know that most mezcals are made
from the Agave Espadin, which is the most prevalent agave variety found in Oaxaca.

The Production Process is Different.

You’ve seen agave plants, right? They have these long spear-like leaves. At harvest, the leaves
are sheared off by the jimador (the person doing the harvesting) who uses a coa, a long-handled
stick with a sharp, flat blade at the end. Once the leaves are off, what is left is called the “pina”
because it looks like a large pineapple.

Up until this point, a tequila harvest and a mezcal harvest is essentially the same (with different
varieties of agave). How the pina is cooked is where the process differs dramatically.

With tequila, the pinas are cooked in large industrial ovens, known as autoclaves, which are large,
stainless-steel industrial pressure cookers. (note: there are other methods of cooking and crushing
the pinas but this is the most common). Then the cooked agave is shredded and fermented blah
blah blah. So uninteresting. So industrial. So mass production. So boring!

With artisanal mezcal, the process is much more handcrafted and follows the process that has
been used for hundreds of years. I stress the word “artisanal” because some mezcals, like Zignum
(which sucks, by the way), use a very industrial process much like a mass-produced tequila. But
the premium mezcals, which I regularly discuss on this blog, use the traditional production
method. With artisanal mezcal production, the pinas are cooked in an underground, earthen pit.
The pit is typically about ten feet wide and ten feet deep, and cone shaped down to the bottom.
It is lined with volcanic rock. A fire is started in the bottom with wood. This fire burns to the
embers heating the volcanic rocks to extreme heat. The pinas are then piled into the pit and
covered with about a foot of earth. This underground “oven” now smokes, cooks and caramelizes
the pina over a multi-day cooking process. It is largely this underground baking process that
imparts the smoky flavor to a mezcal.

73
The artisanal mezcal process continues once the pinas are cooked and unearthed. The crushing
process for the agave is traditionally done with a tahona (pictured here). Yes, it is a horse or
donkey pulling a large stone wheel around in a circle. You see the cooked agave being crushed in
the center of the wheel. This is cool, hand-crafted stuff! This entire process basically happens on
a farm (or “palenque”) and is overseen by a Master Mezcalero. So when you see a premium
mezcal for $50, $60, or even $100 a bottle, know that you are paying for a bottle of drinkable art
that has been made this way since the 1600’s. And if someone says, “I can’t believe you paid $60
for a bottle of mezcal!” Just smile, pat them on the head, and call them grasshopper.

So that, my friends, is why mezcal is different than tequila at a basic level. Of course, there is
much more to it if you start talking about culture, history, COMERCAM vs. CRT, and the list is
longer still. But the above list of three key differences will have you more informed than 99% of
the population.

Mezcal, Tequila, Sotol, Bacanora, Raicilla, Pulque, and More…

As you certainly all know by now, any distilled agave-based spirit is a mezcal. So under the broad
category of mezcal, we have a variety of spirits that are unique in their own right. Also, in the
general family of agave-based alcohol, there is pulque, which is derived from the agave but is not
distilled.

Beyond tequila and mezcal, these spirits are not widely known, though as the growth of tequila
and mezcal continue, I think these spirits may slowly seep into the consciousness of agave
connoisseurs.

Before, we get into some detail, here is a basic schematic of what this world looks like.

74
At the top, there is Agave (which by the way is derived from the Latin word meaning “noble” – so
it belongs at the top). Directly below Agave, there is Mezcal, which is the category that envelops
all spirits that are distilled from the agave plant. Then mezcal, of course, has the sub-categories
below it. I also put mezcal as a sub-category of itself, because that bottom row is really how
people think about the world of agave distillates.

Off to the right at the top, is Pulque. Pulque is also derived from the agave, but it is not a distilled
beverage. Let’s take a look at all the categories with a handful of the distinguishing characteristics
of each:

Mezcal:
• Mezcal is any distilled spirit made from the agave plant.
• So Tequila, Sotol, Bacanora, etc. are all mezcals.
• Mezcal has an internationally recognized Denomination of Origin (granted in
1995), which means that mezcal can only be made in 8 designated regions of
Mexico.
• Mezcal has been regulated within Mexico since 1994, and is overseen by
COMERCAM, but only since 2005 has mezcal been officially certified.
• Mezcal can be made from any type of agave with enough sugars to make it work.
• There are roughly 40 to 50 different varieties of agave that can be used to make
mezcal.
• Mezcal is typically produced by baking the hearts of the agave, or pinas, in earthen
pits, which imparts a smoky flavor to the mezcal.

75
 MEZCAL TEQUILA
Tequila:
• Tequila can only be made from the Blue Agave (Agave tequilana), also frequently
referred to as the century plant.
• Tequila has an internationally recognized Denomination of Origin (granted in
1978), which means that tequila can only be made in 5 designated regions of
Mexico.
• The regulation process for tequila began in the 1940’s within Mexico, and the
NOM has been periodically updated over the years.
• Tequila is regulated within Mexico by the CRT.
• Tequila can be as little as 51% agave, but all the good ones are 100% agave.
• With tequila, the hearts of the agave are pressure cooked in large industrial ovens,
known as autoclaves, which does not impart any special flavor characteristic to
the resulting tequila.

Sotol:
• Sotol is made from the Dasylirion wheeleri, or Desert Spoon, and it is also known
as the Sotol plant. Dasylirion wheeleri is stem succulent related to yucca and agave. It was
formerly in the agave family but now is classified as a member of the Nolinaceae family according
to The Succulent Plant Page (and many others). So to be clear, Sotol is NOT made from an agave,
therefore, not technically a mezcal. I suspect people in Mexico really could not give a crap about
this technicality, so I have kept it in this post as an agave distillate.

• Sotol has a Mexican denomination of origin, not an international DO.

• Sotol received its Mexican DO in 2004.

• The sotol NOM, regulating production, etc was passed on April 15, 2004.

• Sotol is regulated within Mexico by the Consejo Mexicano de Sotol (formed in

2004), and can only be produced in the Northern Mexican States of Chihuahua,
Coahuila, and Durango.

• The few commercial sotol producers only use wild sotol plants, which take 15
years to mature.

• It generally takes one plant to produce one bottle of sotol (compared to tequila or
mezcal where one plant can produce 5-10 bottles, though there are exceptions).

• The pinas are cooked in above ground ovens and distilled in column stills, so it
does not have the smokiness of mezcals.

• There are only a handful of sotol brands imported into the U.S., with Hacienda de
Chihuahua being the most notable.

76
Bacanora:

• Bacanora is produced from the wild agave Pacifica, also called agave Yaquiana (A.
angustofolia), or simply bacanora, a plant that grows in the mountain range of the State of
Sonora, which is the only region where bacanora can be produced.

• The NOM says bacanora can only be made from Agave angustifolia.

• Bacanora is a mezcal.

• Bacanora is named after the town Bacanora, which is in Sonora.

• Since November 6, 2000, bacanora has had a Mexican DO, but not an international
one.

• The bacanora NOM, regulating production, etc was passed on October 28, 2005.

• Bacanora is regulated by the Consejo Sonorense Promotor de la Regulacion del

Bacanora, formed in 2006.

• Like mezcal, the hearts of the pina are roasted in earthen pits imparting a smoky
flavor to the final product.

77
Raicilla:
• Raicilla is produced in seven municipalities of Jalisco and is frequently associated
with the Puerta Vallarta área.

• Raicilla is made from the agave lechuguilla (Agave inaequidens), and agave pata de
mula (Agave maximiliana), and it also goes by its regionally common name, agave
raicilla.

• Raicilla is a mezcal.

• Raicilla does not have a DO or a NOM, however since 1997, there is a collective
mark, “Raicilla Jalisco”, to protect production and establish the Mexican Council of
Raicilla Promoters.

• All raicilla producers must now be members of the council and there are currently
around 70 members.

• With Raicilla, the hearts of the agave are cooked in above ground ovens so it is not
smoky like mezcal.

78
Pulque:
• Pulque is not a distilled agave product, but rather a fermented alcohol product
made from the sap of the agave – the sap is called aguamiel, translated as “honey
water”.
• Pulque is the color of milk and has a sour, yeast-like taste.
• It is 3-8% ABV, so similar to beer in alcoholic content.
• Pulque has no NOM nor DO.
• You can find canned pulque in the U.S., though all reports suggest it pretty much
sucks.
• On the other hand, in Oaxaca, you can get fresh pulque, which can be very good.

79
 PULQUE CHARANDA

Others:
• Sikua: Produced in Michoacán, Sikua was/is mezcal made in this state before
Michoacán was included in the mezcal DO. The sikua nomenclature is most likely
being left behind now since Michoacán can now officially make mezcal.
• Agave distillate. In 2006, an “agave distillate” NOM was passed to govern all
mezcal making regions not recognized under a DO. So these regions can make a
mezcal, but not call it one. And they are left with the appealing choice of calling it
an “agave distillate”. Unjust, it seems.
• Charanda. Sometimes you hear about charanda being made in Mexico so I
thought I would throw it in here. It is basically rum made in Mexico. Nothing to
do with agave.

Whisk(e)y.

The earliest spirit makers started with whatever fermentable product was readily available. In the
southern European nations it was wine, already fermented and available. In such northern
climates as Scotland and Ireland, grapes did not grow well, but grain did, and beer and ale were
plentiful. As a result the first distillers started with a fermented mash of grain, similar to the early
stages of making beer, and distilled that. They produced a raw, biting drink called uisgebeatha in
Scotland and uisegebaugh in Ireland, Celtic translations of aqua vitae, water of life. Later the last
syllables were dropped and the name became uisge and, eventually, ‘‘whiskey,’’ with or without
the ‘‘e’’ depending on origin.

You will see whiskey spelled with the ‘‘e’’ and without, in texts like this one or on product labels.
Both spellings are correct, but whiskey with an ‘‘e’’ is the American and Irish spelling (plural
whiskeys); products without the ‘‘e’’ (whisky, plural whiskies) are most often from Scotland or
Canada. There are a couple of exceptions: Old Times and Old Forester are American whiskeys that

80
spell their name whisky, to pay homage to their Scottish roots. The four major whiskey-producing
countries of the world are Canada, Ireland, Scotland, and the United States.

To get a grain product to ferment, an extra step is required to begin the whiskeymaking process:
the starch in the grain must be converted to sugar. This is done by adding a malt. Malt is sprouted
grain, usually barley. It contains an enzyme called diastase, which changes the starch to sugars.
Malt, grain, and hot water are mixed together until conversion takes place. This is the mash. The
liquid is then fermented by adding yeast. After fermentation it is distilled. After distilling, the raw
whiskey is stored in barrels (usually made of oak) for at least two years. (By Scottish law, Scotch
whisky must be in barrels for a minimum of three years.) Again, the type and age of barrel affects
the flavor. After that, the majority of whiskys undergo yet another process, known as blending.
Whiskeys of different grains or different batches, different stills, or different ages are blended
together, sometimes with neutral spirits, to produce the standard of flavor and quality that
represents a particular brand. Usually the formula is a house secret, and the final blend is
perfected by skilled master blenders.

Types of Whisk(e)y.

There are many varieties of whiskey; among the more popular are Scotch, Irish whiskey, Rye and
American Bourbon. We will examine the different types of whiskey/whisky starting with a primer
on Scotch.

A. SCOTCH WHISKY.

Scotch is short for Scottish whisky. Perhaps the most famous of all whiskies, Scotch whisky has
iodine-like aromas and flavors that come from the peat fires that are used to dry the sprouted
malted barley. Peat-flavored water is also mixed with the grain to make the base beer that will
be distilled. Other influences, such as heather and sea air will impart different character to the
whiskies, depending on the distillery’s proximity to heather fields and the ocean.

81
All Scotch must be aged a minimum of three years; however, most producers age for longer
periods of time - eight or ten years is not uncommon. The age of the whisky, as labeled, refers
to its time spent in a cask and not the length of time spent in the bottle. Customarily, the use
of different types of oak will vary greatly, with used Sherry, Madeira and Bourbon cask being
the most prevalent.

There are a number of different types of whiskies produced in Scotland:

 Single Malt Scotch Whisky: A Scotch whisky distilled at a single distillery from water and
malted barley, without the addition of any other cereals and by batch distillation in pot
stills.
 Single Grain Scotch Whisky: A Scotch whisky distilled at a single distillery from water and
malted barley, with or without whole grains of other malted or unmalted cereals, that
does not comply with the definition of single malt Scotch whisky.
 Blended Scotch Whisky: A blend of one or more single malt Scotch whiskies with one or
more single grain Scotch whiskies.
 Blended Malt Scotch Whisky (BMSW): A blend of single malt Scotch whiskies that have
been distilled at more than one distillery. These may be known as vatted malts or pure
malts.
 Blended Grain Scotch Whisky: A blend of single grain Scotch whiskies that have been
distilled at more than one distillery

Unlike so many other types of distilled spirits, the place of production of Single Malt Scotch
Whisky plays an integral role in defining its character because of the diverse regions where
the barley is grown and the climate in which the whisky barrels are aged. The following are
the regional distinctions of Single Malt Scotch Whisky:

o Highlands: A large geographical area, so large that characteristics vary depending on

coastal influences (or a lack thereof); depending on where it’s made, you’ll find notes
of salinity, spice, light smoke, fruit, florals, heather, honey, often with a dry finish.
Dalmore, Dalwhinnie, Glenmorangie, Oban, Loch Lomand.
o Speyside: A subdivision of Highlands, but the distinctive—and most prolific—Scotch
producing region there is; sometimes lightly peated, but more often sweeter (and/or
Sherry-finished), with notes of honey, fruit, vanilla, spice, etc.
Glenfiddich, The Balvenie, Glen Livet, The Macallan.
o Islands: Also a subdivision of Highlands, referring to a group of islands at the very
northernmost tip of Scotland, including Skye, Jura, and Orkney. Although coastal and
slightly saline, with aging notes of nuts, fruit, spice, et.c, not as aggressively peated as
Islay.
Highland Park, Arran, Talisker.
o Lowlands: Another large geographical area with rolling hills, generally unpeated
Scotches, lighter-bodied, generally unpeated, delicate sweetness and light fruit. A very
good beginner region.
Auchentoshan, Glenkichie.

82
o Islay: Pronounced Eee-luh. Known for strong maritime influence, with strong, saline
Scotches that can go aggressively peaty but can also express medicinal, iodine, and
maritime flavors (in addition to character from malt and wood-aging).
Ardbeg, Bowmore, Bruichladdich, Caol Ila, Laphroaig, Lagavulin.
o Campbel Town: Not a region you’re as likely to encounter, as only a few distilleries still
operate there, although they all produce distinctive Single Malts.
Glen Scotia, Longrow, Springbank.

83
B. IRISH WHISKEY.

Generally Irish whiskeys are smooth alternatives to the heavier-flavored Scotches.

Today’s production techniques for Scotch whisky and Irish whiskey are similar, but with some
differences that affect the flavor. The main difference is that the freshly malted barley in Irish
whiskey is not exposed to peat smoke when it is dried, so there is none of the smoky taste of
Scotch. Another difference is that Irish whiskey is made from a mixture of several grains, not
just malted barley. A third is a triple distillation process that takes some of the Irish product
through three separate stills (most pot-still whiskies go through two). Of course whiskey-
making being the art form that it is, there are exceptions to each and every one of the
statements just made.

Like the one in Scotland, the legal requirement in Ireland is that whiskey be aged for three
years, although most is kept in wooden barrels for 5 to 8 years, and some up to 20 years. The
result is a particularly smooth, mellow whiskey of medium body. Unlike Scotch, the blending
occurs before the aging process and no peat character is found.

84
85
 C. AMERICAN WHISKEY.

With a long tradition of distillation in the Old country, new American immigrants brought with
them the art, science and desire to make the spirits that had warmed their hearts and souls back
home. As sugarcane (rum being America’s first distillate) became harder to obtain, Scottish, Irish
and German immigrants headed west into the land of rye and, later, south into corn land, the
frontier offered new ingredients from which to make spirits.

Currently, we can identify 3 types of whiskeys produced in the United States:

 Bourbon Whiskey.

Bourbon was named for Bourbon County, Kentucky, which, in turn, was named for the
royal Bourbon family of France that had supported American colonists during the
Revolutionary War. The man credited for discovering the bourbon style of whiskey-making
was Reverend Elijah Craig, a Baptist preacher, in the late 1700s. He was the first to burn
the insides of his oak barrels—whether intentionally or accidentally is unclear—and found
that the charred wood added a beautiful, amber color and distinctive taste to his whiskey.

Bourbon whiskey must be legally produced from a minimum of 51% corn, though many
producers use as much as 80% in the mash; between 5 to 15% of malted barley assists in
the fermentation of the base beer with either rye or wheat supplementing the rest.
Contrary to popular belief, bourbon can be produced anywhere in the United States.
Although it takes its name from Bourbon County, Kentucky, no bourbon is produced in
this dry county. In order to be labeled a Straight Bourbon, the whiskey must be aged for a
minimum of two years in new, heavily charred American oak barrels. If the whiskey is
aged less than two years it cannot be labeled straight bourbon. No coloring or flavorings
can be added.

86
 Tennessee Whiskey.

Must be produced in Tennessee and made with a mash containing 51% to 79% corn, with
the rest being supplemented by rye or wheat and malted barley. The aging requirements
are the same as those for bourbon whiskies and no colorings or flavoring are allowed.
However, all Tennessee whiskey is twice charcoal filtered, which is referred to as the
Lincoln County Process. The distillate is filtered through maple charcoal before it is
barreled for aging. This bit of regional tradition eliminates some harsher elements in the
whiskey and adds its own touch of flavor and romance. George Dickel and Jack Daniel’s
are the only two legal distilleries in the state of Tennessee.

87
 Rye Whiskey.

Must be legally produced from a minimum of 51% rye, with corn and malted barley also
used. Like Bourbon, Straight Rye Whiskey must be aged for a minimum of two years in
new, heavily charred American oak barrels (though, if the aging less than four years, it
must be listed on the bottle) and no coloring or flavorings can be added to the distillate.
Notice that this description is almost the same as bourbon except for the percentages of
grain. The difference in mash content results in rye whiskey’s characteristic spicy or
peppery overtone. In the early days of American whiskey-making rye was the grain of
choice. As America expanded westward, corn and other grains took the place of rye.

88
D. CANADIAN WHISKY.

Canadian whiskies are mostly blended whiskies, light in body, and delicate and mellow in
flavor, and known for its smoothness and elegance. Canadian law requires only that the
whiskies be made from cereal grains and be aged at least three years, leaving the rest up to
the distiller. The grains usually used are corn, rye, barley malt, and wheat, and each brand’s
formula is a trade secret. The whiskies are aged for a mínimum of 3 years in wood barrels.
Their lightness keeps them popular in the current ‘‘light-minded’’ market. Canadian whisky
can be distilled to any proof and even can be flavored with such things as prune and orange
juice, sherry and other fruit wines.

89
E. JAPANESE WHISKY.

Japanese whisky really began with one guy—Masataka Taketsuru, a Japanese national who
went to Scotland to study organic chemistry in 1918, and instead fell in love with Scotch
production. A love he brought home with him to found Yamazaki and Yoichi distilleries
(Japan’s first and second whisky distilleries, respectively). Since then—and in a comparatively
short time in the world of whiskey—Japanese whisky has evolved to a place of major esteem;
in 2014, whiskey critic Jim Murray named Yamazaki’s 2013 Single Malt Sherry Cask “the best
whisky in the world.”

Japanese whisky relies heavily on malted barley (often peated and even imported from
Scotland) that’s mashed and distilled twice in pot stills, yielding more residual congeners.
Other (column-distilled) grain whiskies may be blended in, if it’s a single malt. And, like Scotch,
Japanese whisky is wood-aged, sometimes in American oak, sometimes in Sherry casks, and
sometimes in Japanese Mizunara oak, which imparts unique characteristics (think citrus, spice,
incense).

90
91
92
93
94
Brandy.
Brandy began as an “eau de vie”, the French version of “aqua vitae” that in other
countries became whiskey, vodka, and gin. In France brandy was thought of as the spirit
or soul of the wine. Italian monks and Moorish scholars probably began distilling in the
sixteenth century, and brandy was one of the first results of their efforts. The process was
used even earlier in Spain to transform grapes and their juices into a more potent, but still
sophisticated, spirit. At the time the Netherlands ruled the seas as merchants. Dutch ship
captains used the powerful, distilled wine to fortify the regular table wines on their
journeys and to add to drinking water stored on board to kill parasites. They called it
“brandewijn”, which means burned wine, and was shortened in time to brandy. Today,
brandy is perceived to be a healthy, classy spirit that fits an upscale lifestyle. The U.S.
Standards of Identity define brandy as the distilled product of any fruit, but what we call
brandy must be made from grapes. Other fruit brandies must carry the name of the fruit.
All brandies must be bottled at around 40% alc./vol. or higher. Brandy-based cocktails
include the Stinger, the Sidecar, the Brandy Alexander, and the Brandy Manhattan.

Types of brandy.

A. Cognac.

Of all the brandies in the world, Cognac is the most famous and prestigious. It has been called
the king of brandies, and also the brandy of kings, and has a somewhat stuffy reputation.

You can call it ‘‘Cognac’’ only if it is made in the Cognac area of France, made up of six speci fic
areas, where chalky soil, a humid climate, and special distillation techniques produce brandy
under strict government control. Only certain kinds of white grapes may be used (primarily a
variety called “Ugni Blanc”, although “Colombard” and “Folle Blanche” are also used), and
specific distillation procedures must be followed, including two distillations in traditional
copper pot stills (alambics) and precise control of temperatures and quantities. The farmers
sell their freshly distilled spirits to shipper-producers, who age and blend them to meet the
standards of their particular brands.

95
Cognac is aged in special oak casks at least 1.5 years. Most are aged 2 to 4 years, and some
even longer. Caramel may be added for uniform color. During aging the alcohol evaporates
through the porous casks at an average of 2 percent per year. In the warehouses the escaping
vapors—known as ‘‘the angels’ share’’—are noticeable. A Cognac label may carry cryptic
letters, special words, and varying numbers of stars. The stars may mean somewhat different
things for different brands. By French law a three-star Cognac must be at least 1.5 years old;
most are around 4 years old. Since Cognacs are blends of brandies of various ages, no age is
allowed to appear on the label. The cryptic letters are symbols of relative age and quality, as
follows:

o V = Very
o S = Superior
o O = Old
o P = Pale
o F = Fine
o X = Extra

Generally, a Cognac specified V.S. (very superior) is similar to a three-star Cognac. A V.S.O.P.
(very superior old pale) has been aged in wood at least 4.5 years, and probably 7 to 10. An XO
(extra old) means the youngest spirit in the blend has been aged more than 6 years, although
the average age for this type of high-end Cognac may be 20 years. The designations “Extra”,
“Vieille Reserve”, and “Napoleon” may not appear on the label unless the Cognac is at least
5.5 years old.

The top-of-the-line designation is the term Luxury, as in ‘‘Luxury XO’’. For all the work put
into the labeling system, it is a voluntary set of guidelines, not enforced by law. Cognac
shippers can put whatever designations they want on their labels.

A Cognac labeled “Grande Champagne” or “Fine Champagne” has nothing to do with the
bubbly beverage. The French word champagne means field, and the French bubbly and the
Champagne Cognac both take the name from the common word. Grande Champagne is one
of seven Cognac appellations and generally, the more Grande Champagne grape content, the
better the Cognac. The appellations are as follows:

o Grande Champagne: The heart of the Cognac district, its grapes are considered best
of all. Grande Champagne on the label means that the Cognac was made from these
grapes, and about 18 percent of Cognac production fits this description.
o Petite Champagne: The ‘‘next-best’’ grapes, coming from the area that almost
surrounds Grande Champagne. Petite Champagnes account for about 20 percent of
Cognac production.

96
 o Borderies: This area also borders Grande Champagne and is the smallest Cognac
appellation. Its output is highly valued for use in blending.
o Fin Bois: The largest (and largest-producing) appellation, with 40 percent of the
Cognac output. Much of it is used for blending.
o Bons Bois: On the outskirts of the Cognac region, this area produces less desirable
blending grapes.
o Bois Communes: Also on the outskirts, this large area produces average Cognac
products. The appellation also is known as Bois Ordinaires.
o Fine Champagne: An appellation, but not a geographic area, this means that 50% or
more of the product’s grapes came from Grande Champagne and the balance came
from Petite Champagne.

In addition to single-district Cognacs made only from grapes in a certain appellation, there
are blended Cognacs, single-distillery Cognacs, single-estate Cognacs, and a few high-end
Cognacs that are both single-distillery and single-estate. The best-known brands of Cognac
are Courvoisier, Hennessy, Martell and RemyMartin.

B. Armagnac.

Armagnac comes from its own restricted region of Southwest France (Gascony home of ‘‘The
Three Musketeers’’), which is divided into three districts. There are several major differences
between Armagnac and Cognac: Armagnac makers are allowed to use any of a dozen grape
varietals; their product is distilled only once, not twice like Cognac; and Armagnac is distilled
more often in a column still than a pot still. These particular column stills, called “alambic
Armagnacias”, are very small and made of copper; they are almost a hybrid of the column still
and pot still. Armagnac is also aged in oak, and typically it is aged longer than Cognac. To be
labeled Armagnac requires a minimum age of three years in new French oak, wood from the
traditional Monleuzon forest; however, Armagnac more commonly uses Troncais and

97
Limousin oak nowadays. On the label you’ll see some of the same jargon and abbreviations,
although Armagnac is permitted to have its age printed on the label. If the product is a blend,
the age of the youngest component of the blend is used; the oldest blends (10 years or more)
may be vintage-dated or labeled “Hors d’age”.

Armagnac Age Classifications:

o V.S.- aged at least 2 years.

o V.S.O.P.- aged at least 4 years.
o X.O.- aged at least 6 years.
o Hors d’Age - must be aged a minimum of 10 years.

As in Cognac, these are only legally required minimums, some producers will age their
distillates much longer

98
C. Brandy de Jerez.

The earliest brandies of Spain were not taken seriously or consumed on their own, however;
they were made to fortify sherry, for which the country is famous. It was the Dutch traders
who recognized the true worth of the Spanish brandy and prompted its export in the 1700s.
Today Spanish brandies have reputations as some of the world’s finest. They come from two
áreas, being the main región “Jerez de la Frontera”, the Southwestern town where the
majority of brandy makers are congregated, distilling has been going on since 900 A.D. The
vineyards around Jerez are used for making sherry. For brandy the grapes are trucked in from
the La Mancha region, a hot climate that produces grapes higher in alcohol and lower in
acidity than those grown in France. After distillation in column stills, the new brandy goes into
sherry butts (wooden casks) and is stored in “solera systems”, just like sherry—that is, the
casks are stacked several barrels high, but each horizontal row contains brandy of about the
same age. When some is taken out of a barrel (and no barrel is ever completely emptied) it is
refilled with some from the next oldest row. This constant refilling and decanting is a way of
gradually blending the new with the old, for smooth, consistent flavors. Depending on the
length of aging (a minimum of 6 months), the brandy may be labeled “ Reserva” (aged 1 year)
or “Gran Reserva” (aged a minimum of 3 years), although many are aged for more than a
decade.

99
D. Pisco.

Because it’s distilled from wine, pisco is actually a type of brandy. Both Chile and Peru claim to
be the origin of pisco. Peruvian pisco is more an expression of the grape—or grapes, really.
Peruvian pisco can be made with any combination of eight specific grapes (more or less
aromatic, each imparting its own characteristics); it’s distilled only once, can’t be diluted, and
can only come into contact with stainless steel or glass. Chilean pisco, on the other hand, is as
much an expression of the choices of the distiller—with four grapes to choose from, the
choice to repeat distill, and the options of wood-aging and dilution both very much on the
table. Due to pretty significant variations in production, as well as the variety of grapes and
terroir in play, flavor profiles absolutely vary (but tend to correspond regionally, e.g. Peruvian
vs. Chilean).

As for special terminology, “Pisco Puro” means the pisco is made from one grape, while
“Acholado” means it’s a blend (either before distillation or after, blending a variety of single-
grape distillates). “Mosto Verde” is partially fermented grape juice that’s distilled, resulting in
a sweeter, lower ABV pisco variant.

100
E. Pomace Brandies (a.k.a. Grappa).

There is one more spirit that, although it is not a brandy, is made in much the same way—in
this case, by distilling the leftover skins, stems, and seeds from winemaking. These leftover
grape pressings are known in Italy as “vinaccia”, in France as “marc”, and elsewhere as
“pomace”.

Although sometimes called a pomace brandy, the spirit is more often labeled “Grappa”. This
has been a source of contention since 1989 when the European Union (EU) granted Italy the
exclusive rights to use the word “Grappa” as an official designation. (The name comes from
the area of Italy where the spirit originated, near Mount Grappa).

The quality of the spirit is determined in large measure by how fresh the batch of pomace is at
the time of distillation. Premium grappa makers have recognized this importance, and they
are also experimenting with using whole grapes (not the leftover crushed ones), using single
varietals instead of blends, and aging them in wood. The grappas made from sweeter grape
varietals seem to be the most flavorful, but grappa comes in a wide variety of styles, and
many are sold in different types of collectable, hand-blown bottles—another marketing tool.

101
F. Other fruit brandies (Eau de vie).

 Calvados.

A fine apple brandy known as Calvados comes from France. By law it can bear the
Calvados name only if it is made in the province of Normandy, where since it was too cold
to grow grapes, early settlers grew tart apples instead. Calvados begins as cider (the juice
pressed out of apples) and is distilled and aged in wooden barrels. The juices of several
different apple types and ages are blended to make the final mix, which is 40 to 45%
alcohol. All varieties of Calvados are aged at least two years in oak, but many are aged 5 to
10 years. The cognac label designations, traditional but not required by law, are also
found on Calvados labels. The best known appellation for Calvados is “Pays d’Auge”.

102
 Kir / Kirsch.

Cherry brandy is also popular. This is called kir (made in the Alsace area of France), kirsch,
or kirschwasser (made in the Bavarian region of Germany). It is a colorless liquid made
from the wild black cherry that grows in these areas. Often called a white brandy, it is
made in pot stills from a mash that includes the cherry pits and skins. A low distillation of
50% alc. /vol. or less allows the bitter almond flavor of the pits to be carried into the final
spirit. It is bottled immediately to retain the maximum flavor and aroma of the fruit.
Although production is relatively simple, the cost is high because of the large amounts of
wild fruit needed.

 Slivovitz.

A plum brandy made in central Europe. It is distilled in the same way as kirsch but is aged
in wood to a golden color. Other popular brand names in the world of plum brandy are
“Mirabelle” (made from a type of yellow plum) and “Questch” (made from a large, mauve-
colored plum variety).

103
  Poire Williams.

A colorless, unaged brandy called Poire William is made from pears in Switzerland and
France; elsewhere, pear-flavored liqueurs (made from neutral spirits and crushed pears)
carry the similar name Pear William although they are not the same product. In both cases
you may see a preserved pear inside the bottle.

Compounded Beverages:
Liqueurs, Cordials and Creams.

104
Liqueur and cordial are two terms for the same thing: a distilled spirit flavored or redistilled with
fruits, flowers, plants, their juices or extracts, cream or other natural flavoring materials, and
sweetened with 2.5% or more of sugar. To simplify matters we will use the word liqueur.
Liqueurs are natural after-dinner drinks, often sweet and flavorful; the category known as digestifs
was created centuries ago for less-than-glamorous task of aiding digestion. Digestifs are spirits
distilled from fruits, herbs, and spices, roots and sometimes mixed with cream. In addition to
liqueurs, aquavit, grappa, and marc, Cognac, Armagnac, and Calvados all are considered end-of-
meal spirits.

How liqueurs are made?

The makers of liqueurs are today’s alchemists, with their secret formulas of herbs, spices, flowers,
fruits, cream and exotic flavorings. No longer looking for the elixir of life, they deal in flavor, color,
romance, and profits. New liqueurs are continually being developed, and both old and new are
promoted with recipes for new drinks.
Any liqueur begins as a distilled spirit; it might be brandy, whiskey, rum, neutral spirits, or others.
The distinctive flavorings may be any natural substance, such as fruits, seeds, spices, herbs,
flowers, bark or even cream. Many of them are complex formulas containing as many as 50
ingredients. For example, Cointreau claims to use oranges from five different countries. The
flavorings may be combined with the spirit in different ways. One method is steeping (soaking)
the flavoring substances in the spirit; this is called maceration. Another is pumping the spirit over
and over the flavoring substances suspended above it (as in a coffee pot) called percolation.
Alternately the flavoring substances may be added when the spirit is redistilled. The sugar may be
any of several forms, including honey, maple syrup, and corn syrup. The sugar content is the main
element that distinguishes liqueurs from all other types of spirit. It varies from 2.5% to as much as
35% by weight from one liqueur to another. A liqueur with 10% or less sugar may be labeled
“Dry”.
As for ABV, many liqueurs are lower proof, but liqueurs can range from 15 to 55% ABV, so read
the label!
Color is often added to colorless spirits, as in the cases of green Crème de Menthe and blue
Curacao. Colors must be natural vegetable coloring agents or approved food dyes.
A liqueur can be consumed as a shooter, served in a shot glass and quickly hoisted and downed as
part of a celebration, or as a cocktail ingredient. A liqueur can be sipped straight (undiluted) after
dinner in an elegant stemmed glass or snifter, added to coffee, or mixed with cream to play the
role of dessert. Another option is to drizzle a teaspoonful of liqueur into a flute of Champagne.

Types of liqueurs.

105
It is impossible to include the names and uses of every liqueur here, but we will attempt to list and
describe a few of the most common ones, according to their flavour or main ingredient:

 Coffee, Chocolate, Nuts

Kahlua – coffee
Patron XO Café – tequila-based, coffee flavored
Amaretto – almond-flavored
Frangelico – hazelnut
Crème de Cacao – chocolate
Baileys Irish Cream – not coffee, but a whiskey-based cream liqueur often taken with
coffee.

 Spice/Herbs/Florals
Goldschlager – cinnamon (yes, with flecks of gold)
Fireball – not a whiskey at all, a whiskey-based cinnamon liqueur
Galliano – a mix of herbs, fruit, florals, but vanilla dominates
Chartreuse – a brandy-based liqueur with 130 herbs, florals, and aromatics
Benedictine – herbal liqueur
St. Germain – elderflower liqueur
Crème de Violette – violet flower liqueur
Drambuie – Scotch-based liqueur flavored with heather, honey, herbs
Anisette – ansie-flavored liqueur

 Licorice
Sambuca – Italian
Jägermeister – German

 Citrus
Triple Sec – like Curacao, but drier in flavor (as in less sweet)
Curaçao – a liqueur flavored with bitter orange peels, can be colored blue
Cointreau – one of the most famous brands of triple sec
Grand Marnier – also a seminal brand, a bit sweeter than Cointreau, more like Curaçao
Limoncello – an Italian lemon liqueur

 Fruit
Chambord – red and black raspberries
Sloe Gin –a gin-based liquor flavored with Sloe berries
Midori – honeydew melon
Cherry Heering – cherry liqueur
Crème de Cassis – a blackcurrant liqueur
Luxardo Maraschino – Italian cherry liqueur

Bitters / Amaros.

106
These very unique spirits are flavored with herbs, roots, bark, fruits, and so on, like liqueurs. The
difference is that bitters are unsweetened, so ‘‘bitter’’ is the right word for them. Once used
primarily as medicines or for hangover cures, bitters come in two basic varieties: bitters that
provide concentrated flavor and bitters for beverages. Most contain 30 or more different herbs
and spices. On the list are Angostura from Trinidad (originally a malaria medicine), various orange
bitters, and the lesser-known Peychaud’s, a New Orleans product.

Among the best known of the beverage bitters is Campari, a 48-proof red Italian spirit that truly
has a bitter flavor, famously ruby red, grapefruit bitterness and florals. It is usually quaffed with
soda or tonic or in a cocktail, such as the Negroni.

The bitters category is also home to some of the more interesting libations for the intrepid
drinker. Amer Picon, a 78-proof, quinine-laced French bitters with a brandy base, is said to have
been what the French Foreign Legion in Algeria added to the water in their canteens.

Here is a few more well-known Italian amaros:

Fernet Branca – there are many kinds of “fernet” but this is the most well known, with deep root
and spice flavors sliced through by a distinct minty freshness

Aperol – light, low ABV (11%), many flavors but predominating orange, gentian, rhubarb

Cynar – bittersweet, made with artichoke (which terrifyingly dominates the label) but made with
13 herbs and botanicals, so it’s far more complex than, well, artichokey

Amaro Nonino – lush with caramel and orange, cut through with herbs from the mountains of
Friuli.

Luxardo Amaro Abano – Luxardo is a fairly big brand, known also for Luxardo Maraschino[link to
Liqueurs] and their Amaro Abano is flavored with cardamom, cinnamon, and orange peel.

Cardamaro – actually a fortified wine (not technically a liqueur), a Moscato-based Italian amaro
flavored with cardoon and blessed thistle, less power packing and more delicately nutty and spicy.

Amaro Ramazzotti – a blend of 33 herbs, fruits, and spices made in the Piedmont region of Italy,
with sweet oranges peeking out the most even in this lushly dark liquid.

107
ALCOHOLIC BEVERAGES CLASIFICATION.

108
 GLOSSARY OF BAR TERMS.

86 – It means that an item is out of stock. 86 sometimes implies to kicking someone out of a bar.

ABV – Alcohol by volume (i.e. % alc/vol), called proof in the US, a measure of how much alcohol is
in an alcoholic beverage.

ADVOCAAT – a Dutch emulsion liqueur made with egg yolks, sugar and brandy.

ALE – a dark, malted beverage, a type of beer.

AMARETTO— An Italian liqueur, with a sweet almond flavor, made from grapes steeped with 17
herbs and fruits, including apricot kernel oil. 56-proof.

ANGOSTURA BITTERS – the most popular bitters, made in Trinidad and produced with a secret
blend of aromatic spices.

ANISETTE— A sweet, aromatic, licorice-flavored liqueur. 50- to 60-proof.

APÉRITIF - A drink consumed before a meal to stimulate appetite, drink served before a meal that
is intended to stimulate the appetite.

APEROL – an Italian bitter aperitif flavored with oranges.

AQUAVIT (aka Akvavit)— A traditional Scandinavian spirit distilled from grain or potatoes and
flavored with herbs and spices, principally with caraway seeds. 84- to 90-proof.

ARMAGNAC— A full-bodied brandy made only in the French province of Gascony with a
distinctively robust bouquet and lively fruit flavor. 80- to 86-proof.

AROMA – the smell of spirit, liqueur, wine or beer.

BACK— A bartending term for an iced glass of water or other alcohol-free beverage served in
addition to the cocktail or mixed drink which was ordered; e.g. Martini, water back. An amount of
liquid or ice that is served in a separate glass from a drink. BACK also refers as a chaser.

BACKBAR— The area of a commercial bar, located behind the bartender’s workstation, used for
displaying liquor bottles, storing glassware and housing the bar’s refrigeration units.

BAR BRAND – The brand of spirit used by the bar unless a specific brand is ordered.

BAR MAT— see Pour Mat.

BAR MIX— The lesser-known name for sweetened lemon juice or lemon sour mix. See Lemon
Sour Mix.

BAR SPOON – a long spiral-handled spoon used for stirring and measuring ingredients. Many will
have a disc on top that acts as a muddle, capacity is normally 1 tsp.

BAR STRAINER – a specially shaped strainer that fits over the top of a shaker and prevents piece
of ice, fruit and other ingredients from being poured into a serving glass

109
BEER – an alcoholic beverage made from yeast, fermented cereal or grains, hops and water.

BENEDICTINE- Liqueur made of herbs, roots, and sugar with a Cognac base.

BITTERS – a herbal alcoholic blend which is meant to be added to other cocktails to enhance
flavour (e.g a Manhattan is rye, sweet vermouth and a couple dashes of bitters). Angostura Bitters
is one of the most popular brands and was first invented by a German physician for stomach
maladies in 1824. Herb and root extracts or liqueurs flavored with herb and root extracts,
traditionally thought to help stimulate the appetite and aid in digestión. Aromatic, herbal
compounds that are primarily bitter to the taste and often used in the preparation of cocktails.
The three most popular types of bitters in mixology are Angostura Bitters from Trinidad,
Peychaud’s Bitters from New Orleans and orange bitters (brands include Fee’s Orange Bitters and
Regan’s Orange Bitters #6).

BLEND – To mix up ingredients and ice in an electric blender. Depending on where you live, these
could be called frozen drinks or blended drinks. A preparation technique in which drink
ingredients are combined until smooth and of a uniform consistency using an electric blender.

BLENDERFIFTH— The term once used for a liquor bottle containing one-fifth of a gallon or 25.6 fl.
oz. The metric equivalent of a fifth is the 750ml bottle (25.4 oz).

BLUE CURAÇAO— A blue-colored orange-flavored liqueur made from dried orange peels and
slightly sweeter than triple sec. 60-proof.

BOSTON SHAKER - two pieces, a 26 – 28 oz. mixing tin and a 16 oz. mixing glass, make up the
Boston shaker. Use it for shaking or stirring drinks.

BOURBON WHISKEY— A full-bodied and full-flavored American straight whiskey distilled from
fermented corn mash and to a lesser degree, from rye, wheat and barley, aged a minimum of 2-
years in new, charred oak casks. 80- to 126-proof.

BOX - Pour into and out of a shaker, usually only once. Gives the drink a quick mixing without
shaking. See ROLL.

BRANDY— A distilled spirit produced from grapes or a fermented mash of fruit. Brandies are
usually barrel-aged, although some are bottled unaged and clear; such as, grappa and grape eau-
de-vie. 80-proof and higher.

BRUT – the lowest level of sweetness of sparking wines.

BUILD – A bar term meaning to make a drink – starting with ice and then ‘building’ the drink by
adding the other ingredients (i.e. alcohol, juice, garnish etc). A bar term used for combining the
ingredients of a drink recipe directly into the glass in which it is served.

CACHAÇA— A Brazilian spirit distilled from freshly pressed amd fermented sugar cane juice. 80-
proof.

CALL DRINK - A liquor and mixer, of which the liquor is a defined brand. (ie. Tanqueray and Tonic,
Bacardi and Coke). Refers to when the customer orders a drink by giving both the specific name of
the liquor and the name of the mixer.

110
CALVADOS— An apple brandy produced in Normandy, France, distilled in pot stills from a mash of
fermented cider apples and aged in oak casks. 80-proof.

CAMPARI- A bitter Italian apèritif made with a unique blend of herbs and spices with orange being
the dominant flavor. The secret recipe was originally developed by Gaspare Campari in 1860 for
his Cafè Campari in Milan.

CAN PUNCH – A can punch is used to punch holes in cans of fruit juice, mixers, etc. so the liquid
can be poured from the can. The other end of the punch is a bottle opener.

CANADIAN WHISKY— By law, Canadian whiskies must be comprised of a blend of spirits distilled
exclusively from grain, such as, corn, rye and barley, they’re Champagnetypically light-bodied and
aged 6–8 years in oak casks. 80- to 86-proof and higher.

CARAFE – A container from which wine or other beverage is served.

CASSIS – a dark red black currant Liqueur. See CRÉME DE CASSIS.

CAVA – Spanish sparkling wine.

CHAMBORD- A liqueur that dates back to 1685 when Louis XIV visited Château de Chambord.
Chambord is produced in the Loire valley in France and is made from red and black raspberries,
honey, vanilla, and cognac.

CHAMPAGNE— A sparkling wine made in the Champagne region of France, made from
chardonnay, pinot noir and pinot meunier grapes, made effervescent through a process called
méthode champenoise.

CHARTREUSE- An herbal liqueur produced by Carthusian monks in the French Alps. It is available
as either Green or Yellow Chartreuse and as a special V.E.P. bottling of both varieties, which is
aged for a longer period of time.

CHASER – a drink that follows a shot of alcohol. A mixer that is consumed immediately after a
straight shot of liquor to create a different taste. In bar terms, anything that is consumed quickly
after a shooter or straight (neat) shot of alcohol. Meant to ease the strength of the original
shooter and / or to mask its taste.

CHILL – Pre-cool a glass. To chill a glass add ice and then water to any glass and let sit for a minute
or two (while mixing the drink in a shaker). Pour out the contents of the glass and strain the drink
into the chilled glass. This bar terminology is often used for martinis.

COBBLER - A tall drink of any liquor served in a collins or highball glass with shaved or crushed ice
and garnished with fresh fruit and mint sprigs.

COCKTAIL – A mix of alcohol and / or liqueurs combined with a mixer (like soda or juice) and often
shaken and served chilled.

COCONUT CREAM (aka Coconut Cream Syrup)— A sweet, viscous, coconut-flavored product made
from the milk and meat of coconuts used primarily in the preparation of Piña Coladas and Chi-
Chi’s.

111
COGNAC – brandy produced around the town of Cognac in western France. VS means the cognac
has been matured in oak barrels for at least two years. VSOP and Vieux indicate four years; and
Extra or XO indicate 6-10 years of aging. An alembic distilled brandy made in the region centered
around Jarnac, France and aged in Limousin oak casks. Cognacs are identified by their appellation;
such as Petite Champagne or Grande Champagne cognac. Fine Champagne cognacs are a blend of
Petite Champagne or Grande Champagne cognacs. 80-proof.

COINTREAU – a citrus liqueur made with Seville oranges and lemons.

COLLINS - A drink akin to a sour which is served in a tall glass with soda water or seltzer water.

COOLER - A drink consisting of ginger ale, soda water, and a fresh spiral or twist of citrus fruit rind,
served in a collins or highball glass. An alcoholic-based bottled beverage offered in a variety of
different alcohols – vodka, rum, wine – which comes in a variety of flavours. (E.g. Smirnoff Ice,
Wildberry cooler, Mike’s Hard Lemonade).

CORDIAL— A term used synonymously with liqueur.

CRÈME DE CACAO— A liqueur flavored with cocoa and vanilla beans, produced in both a light
(clear) and dark (brown) version, with little or no difference other than color. 50- to 60-proof.

CRÈME DE CASSIS— A liqueur flavored with black currants. 40-proof.

CRÈME DE MENTHE— A cordial flavored by various varieties of mint, principally peppermint,

produced in green and white (clear) versions, the only difference being color. 60-proof.

CRUSTA - A sour-type drink served in a glass that is completely lined with an orange or lemon peel
cut in a continuous strip.

CUP - A punch-type drink that made up in quantities of cups or glasses in preference to a punch
bowl.

CURACAO – liqueurs produced from the bitter peel of the Seville orange. It comes in many colors,
although blue is very common.

DAISY – A large sour drink sweetened with a fruit syrup. An oversize drink of the sour type,
normally made with rum or gin. It is served over crushed ice with a straw, and sweetened with a
fruit syrup.

DAMIANA- A lightly-flavored herbal liqueur produced in Mexico. The primary ingredient is the
damiana herb grown in Baha California, Mexico that has long been used as an aphrodisiac.

DASH – A few drops or a very small amount of an ingredient, the smallest ingredient amount
measured. A small amount of a liquid added to a drink. Usually no more than four drops.

DIGESTIF / DIGESTIVE – A drink consumed after a meal to aid in digestión.

DIRTY – Adding olive juice to a martini which makes it a Dirty Martini. The more olive juice, the
dirtier the martini.

DOUBLE – A drink served with twice as much alcohol as a single serving.

112
DOUBLE STRAIN— A preparation technique used of filtering a drink through a fine sieve, when
pouring the drink into the service glass to remove any particulates from the finished drink.

DRAMBUIE- The guarded formula for this liqueur includes Scotch (at least 10 years old), heather
honey and herbs. The name comes from the Gaelic drama build each which translate to "the drink
that satisfies."

DRY – a term applied to drinks and spirits that are differentiated by degree of sweetness, such as
sparkling wines and gin. “Medium dry” is sweeter than “dry”, while “extra dry” is less sweet than
“dry”. The term applies to the classic martini that requires no vermouth or only 1-2 drops. Very
little vermouth added to a martini. Extra dry martini is a drop of scotch swirled around the martini
glass and then poured out before adding the gin.

DRY SHAKE - technique most commonly used when an egg white is added as an ingredient in the
cocktail. First you shake all the ingredients without any ice, and then you add the ice and shake
again. This dry shake helps to emulsify the egg proteins and aerates the mixture.

DRY VERMOUTH— Most closely associated with France and made from a blend of white wines
and aged for 2-3 years in oak casks, most often used as a flavoring agent in martinis and
manhattans or as an aperitif (red). After blending, the wine is infused with botanicals and fortified
with grape spirits to 19% abv.

DUBONNET - a French wine based aperitif. Dubonnet Blanc is made by adding herbs and
botanicals to fortified dry white wine. Dubonnet Rouge is sweeter and reacher and has a red wine
base that is flavored with spices.

EASY – A drink served with less of a specified ingredient than is normal.

EAU DE VIE – colorless fruit brandy.

EGGNOG - A traditional holiday drink containing a combination of eggs beaten with cream or milk,
sugar, and a liquor such as brandy, rum, or bourbon.

FERNET BRANCA- An Italian amaro (bitter) liqueur with a strong flavor and aroma that was first
produced in 1845. The digestif is made with around 40 herbs, roots, and spices and has a notable
menthol-eucalyptus flavor.

FIX - A sour-type drink similar to the daisy, made with crushed ice in a large goblet.

FIZZ – A beverage that is made with a carbonated liquid. An effervescent beverage. (ie. that which
is carbonated or which emits small bubbles.)

FLAMED – Setting a drink on fire. Sambucca is often lit on fire to heat it up before putting the
flame out and drinking it. Another common method is to use 151-proof rum which is very
flammable. It’s not recommended to flame drinks unless you are VERY skilled. Bad things can
happen! A drink/shot of high alcohol that is lit on fire while served.

FLASH BLEND— A preparation technique in which drink ingredients are poured into an iced
blender canister, after which the blender is turned on for only 3-5 seconds yielding a frothy,
partially frozen drink.

113
FLIP - A chilled, creamy drink made of eggs, sugar, and a wine or spirit. Brandy and sherry flips are
two of the better known kinds.

FLOAT – an ingredient carefully poured so that it floats on top of a drink. When one alcohol sits on
top of another alcohol in a shooter glass. (E.g. a B-52 shooter contains Kahlua, Irish Cream and
Grand Marnier. Kahlua is heavier than Irish Cream which is heavier than GM so each one floats on
the other. This can be done by pouring very carefully down the side of the glass or pouring the
floated alcohol over an inverted bar spoon, allowing the alcohol to trickle off the spoon in many
directions). A mixology term for a product that is poured on top of a drink; done to enhance a
drink’s presentation. The floated product is frequently the heaviest product in the recipe and
darker in color than the rest of the drink.

FORTIFIED WINE – wine with a spirit added to it.

FRANGELICO – an Italian liqueur made from hazelnuts.

FRAPPÉ - A partially frozen, often fruity drink. It is usually a mixture of ingredients served over a
mound of crushed ice. The name for a drink consisting of a liqueur served over crushed ice with a
short straw; e.g. Créme de Menthe Frappé.

FREE POUR – To make and mix drinks without using a measuring device like a jigger or measured
pour spout. To pour free of a measuring device, usually straight from a bottle with a non-
measured pour spout. A bartending term for the technique of pouring liquor without measuring;
usually a jigger or shot glass is used as a measuring device.

FROST – To frost a glass, dip it in water, let it drain and then put it in the freezer. This creates a
layer of frost around the glass and works especially well for beer mugs.

GALLIANO – A smooth, spicy liqueur with overtones of anise and vanilla from Livorno, Italy.

GARNISH – A garnish is something added to a drink after the ingredients to enhance the
presentation. Common garnishes are lemon slices or lime wedges, cherries, olives etc. Some
garnishes are purely for looks and some are to add to the flavour of the drink.

GENEVER – juniper-flavored spirit from Holland, the precursor to gin.

GIN – a clear spirit flavored with juniper berries. A liquor made from redistilling neutral grain
spirits with aromatics and botanicals, including: juniper berries; caraway; anise and coriander
seeds; lemon and orange peels; angelica and orris roots. 80- to 110-proof.

GINGER BEER— A ginger-flavored, non-alcoholic carbonated beverage.

GOLDSCHLAGER- A clear-colored cinnamon schnapps that contains 24K gold leaf flakes.

GRAND MARNIER – a cognac based orange liqueur.

GRAPPA – clear Italian brandy distilled from the remains of grapes used in wine production. A
colorless, unaged brandy distilled from the remnants of the winemaking process.

GRENADINE – a sweet pomegranate syrup used to add color and flavor to drinks. A bright red,
non-alcoholic syrup flavored with pomegranates.

114
GROG - A rum-based beverage with water, fruit juice and sugar, commonly served in a large mug.

HAND SHAKE— A drink preparation technique involving the use of a mixing set (mixing glass and
tin) or a shaker. See Drink Preparation.

HARD CIDER – an alcoholic drink made from fermented cider.

HAWTHORN STRAINER - Hawthorn strainers have a coiled spring-like wire that allows it to sit
snugly onto the top of your mixing tin. Drinks that are shaken with ice should be strained through
the Hawthorn strainer.

HIGHBALL – A drink containing one spirit with one or two mixers, and served in a highball glass
(i.e. screwdriver). Any liquor mixed with soda, served in a tall glass (often called a highball). Any
spirit served with ice and soda water in a medium to tall glass (often a highball glass).

HOT – A drink served with extra spice.

HPNOTIQ- This ocean blue tropical liqueur is a nice blend of vodka, cognac and just the right fruits
(a family secret) that are a great substitute for blue curaçao.

ICE WINE – a dessert wine pressed from grapes that have been frozen on the vine.

ICED— A mixology term used in drink recipes to denote any glass involved in the preparation of a
drink that needs to be filled with ice.

IRISH WHISKEY— A whiskey made from a fermented mash of malted and/or unmalted barley,
lesser amounts of other cereal grains; triple-distilled in pot stills and aged in used Jiggerbourbon,
sherry or port casks. Irish whiskeys are full-bodied and possess a smooth, malty flavor. 80- to 90-
proof.

JÄGERMEISTER – a German herbal liqueur.

JIGGER - a jigger is a two sided metal cup used to measure out liquid. The larger side measures 1
1/2 oz. and is called a jigger. The smaller side is called a pony and measures one ounce. Jiggers
come in different sizes so make sure you know which one you’re using before you start pouring. A
jigger is an hour-glass shaped steel measuring device – where one side measures 1 ounce (30ml)
and the other measures 1½ ounces (45ml). However, jiggers come in many different sizes.

JULEP - A drink made of bourbon, mint, sugar and crushed ice.

JULEP STRAINER – A Julep strainer is used to strain stirred drinks from a mixing glass. Unlike the
Hawthorn strainer, the Julep strainer is made to fit in the mixing glass, has no spring, and is
concave in shape.

KIRSCH – a brandy distilled from fermented cherry juice.

LACE - Normally applies to the last ingredient in a recipe, meaning to pour onto the top of the
drink.

LAGER – a beer that is light in color and body.

115
LAYER – Layering a shot or drink is done the same way as floating. The heavier alcohol goes on the
bottom and the next, lighter alcohol gets floated on top using a careful pour down the side of the
glass or a pour over an inverted spoon.

LEMON SOUR MIX (aka sweetened lemon juice, bar mix, sweet ‘n’ sour, Margarita mix)— A drink
mix comprised of lemon juice, sugar and water; it can be purchased prepared or made from
scratch.

LICOR 43- A vanilla-flavored liqueur produced in Spain. This liqueur contains 43 ingredients with
vanilla being the dominant flavor, while others include citrus, other fruits, herbs, spices, and other
secret ingredients in the proprietary recipe.

LIME SOUR MIX (aka sweetened lime juice, lime bar mix, Margarita mix)— A drink mix comprised
of lime juice, sugar and water. Lime sour mix is most often used in Margaritas and Daiquiris.

LIME WHEEL— A garnish made by cutting a cross-section of a fresh lime into a slice about ¼ in.
thick. Cut a small slit through the rind and it can be placed easily on the rim of a glass.

LIQUEUR— A product made by redistilling, macerating or steeping spirits with fruit, herbs, spices,
seeds, flowers, plants or other various flavoring agents. Liqueurs are sweetened for palatability
and range in alcohol content from 15-60% abv. A sweetened spirit that has flavor, aroma and/or
color added.

LIQUOR— A distilled spirit, typically with an alcohol content of 35-75.5% abv.

LITER— A volume of fluid equal to 33.8 oz.; the metric equivalent of a quart.

LOWBALL - A short drink made of spirits served with ice, water or soda in a small glass.

MIDORI- A light green-colored liqueur that has a sweet melon flavor. It's a versatile liqueur for
cocktails.

MIST - A liquor served over a glass filled with crushed ice, often a way of serving liqueur as an
after dinner drink. A mixology term for a liquor served over crushed (or flaked) ice; e.g. Scotch,
mist.

MIXED DRINK – a drink where alcohol is combined with a mixer.

MIXER – Mixers are the non-alcoholic ‘mixes’ that accompany alcohol in drinks. Mixers can be
water, soda, juice, energy drinks etc (i.e. in the drink Rum & Coke, the mixer is Coke). Juices, sodas
and other non-alcoholic liquids mixed with spirits.

MIXING SET— A bartending term for the tools and small wares necessary to properly prepare, stir
or hand shake, different types of cocktails. The assembled items include a metal mixing tin, a 16
oz. mixing glass, a bar spoon and a coiled strainer.

MOCKTAIL – a non-alcoholic drink. See VIRGIN.

MOONSHINE – a high proof spirit, often illicitly distilled.

116
MUDDLE – To crush up ingredients with a special tool called a muddler. This is done for drinks
such as the Mojito – where the muddling process extracts essential oils and flavours (from the
mint leaves in case of the Mojito. A drink preparation term to crush (“muddle”) fruit and other
ingredients in a glass. Muddling is typically used in the preparation of Mojitos, Caipirinhas, Old
Fashioneds and other cocktails using fresh ingredients.

MUDDLER – a tool with a flat end for crushing herbs, fruits, sugar cubes and other ingredients into
drinks. A bar term for the wooden pestle used to crush (“muddle”) fruit in a glass. A muddler is
typically employed in the preparation of Mojitos, Caipirinhas and Old Fashioneds.

MULLS - A sweetened and spiced heated liquor, wine or beer, served as a hot punch.

NEAT – A drink served without ice. NEAT also implies unmixed liquor at room temperature.
Straight liquor, with no mixer, water or ice. This ones important to know in bar terms. If someone
asks for a whiskey neat, they are asking for a shot straight out of the bottle. Neat means no ice. Of
course that shot must be in a whiskey glass.

NEGUS - A punch-like combination containing a wine, such as port, heated with spices and
sweetened.

NIGHT CAP – A drink taken before going to sleep. A wine or liquor taken before bedtime.

NIP - A quarter of a bottle.

OFF WARM – A drink served at room temperature.

ON AND OVER— see Up and Over.

ON THE ROCKS - A wine or liquor poured over ice cubes. A mixology term for a liquor or liqueur
served over cubed ice; e.g. Scotch, rocks. A drink served on ice.

ONE PART – It is any measurement that you want it to be.

ORANGE FLOWER WATER— A French, non- alcoholic perfumed water used in drink making to add
the scent of orange blossoms to a cocktail.

ORGEAT SYRUP— A French, non-alcoholic, almond-flavored syrup.

OUZO— A liqueur made primarily in Greece and Cyprus from anise, typically drier and more
potent than anisette. 90- to 92-proof.

OVER— A mixology term synonymous with On the Rocks.

PAR STOCK – The amount of product needed at the bar for a shift.

PASTIS – a French anise flavored liqueur served as an aperitif.

PICK-ME-UP - A drink designed to relieve the effects of overindulgence in alcohol. Any concoction
designed to ease the effects of overindulgence in alcoholic beverage.

PINCH – It is a measurement term, meaning a small amount used for solid and dry ingredients.

117
PISCO – A brandy produced in both the wine-producing regions of Peru and Chile. 60- to 86-proof
and higher. A clear Chilean brandy.

POIRE WILLIAM (aka Eau-de-Vie de Poire)— An eau-de-vie produced largely in France, Germany
and Switzerland distilled from the fermented mash of William, Bartlett or Anjou varieties of pears.
Some versions are aged for 1-2 years; others are marketed with a whole pear inside the bottle. 80-
to 90-proof.

PONY – A pony or pony shot is equal to 1 ounce. A bar measure made of stainless steel with two
cups for measuring ingredients. The jigger is larger and measures 1 1/2 to 2 oz. The pony
measures 1 oz.

PORT (aka Oporto)— A barrel-aged fortified wine from Portugal, made from red or white grapes.
Typically brandy is added to the wine to stop fermentation and elevate its alcohol content. It is
often served after dinner as a dessert wine. 18% abv. or higher.

POSSET - An old british drink from which the eggnog was derived. It consists of a mixture of
heated ale or wine curdled with milk, eggs, and spices.

POUR MAT— A bar term for the ribbed rubber mat at a professional bartender’s work station
which glasses are placed on during the preparation of a drink order.

POUR SPOUT— A reusable spouted devise placed in the necks of liquor or liqueur bottles that
help a bartender to better control the product’s rate of flow. Pour spouts are available in a variety
of shapes and styles.

POUSSE-CAFE – layered drink consisting of liqueurs of various weights.

PRE-HEAT – To warm a glass or mug with hot water.

PREMIUM – Premium refers to premium alcohol or top shelf liquor (E.g. the well or bar rail gin is
Beefeater and the premium is Tanqueray).

PROOF – a measure of how much alcohol (ethanol) is contained in an alcoholic beverage. The
alcoholic proof is defined as twice the percentage of alcohol by volume (ABV). A standard used in
the United States to measure the alcohol content of a distilled spirit or liqueur that equals twice a
product’s alcohol by volume (abv.) at 60° F. For example, an 80-proof spirit contains 40% abv.

PUFF - A traditional afternoon drink made of equal parts spirit and milk, topped with club soda
and served over ice.

PUNCH - A party-size beverage consisting of fruit, fruit juices, flavorings and sweeteners, soft
drinks, and a wine or liquor base.

QUININE – a bitter compound which flavors tonic water; a malaria preventative. See Tonic Water.

RICKEY - A drink made a liquor, usually gin, a half lime and soda water. It is sometimes sweetened,
and often served with ice in a rickey glass.

RIM – To coat the lip of a glass with sugar, salt or other ingrediens. To rim a glass, first wet the rim
with a lime, or the lime juice in a rimmer, then gently press the rim of the glass into a saucer of

118
salt (for margaritas and Bloody Marys), celery salt (for Bloody Caesars) or sugar (for specialty
coffees and cocktails). Be creative with your rim jobs – try to look for alternatives like crushed
candy cane, flavoured salts or other more exotic spices that match well with your drink’s
ingredients.

ROCKS (ON THE) – On the rocks simply refers to a drink with ice. Eg. Scotch on the rocks. A drink
served over ice cubes.

ROLL (AKA BOX) – Not heard all to often in bar terms. To roll or box a drink, first build the drink
then pour it once into and out of a shaker tin. This gently mixes the drink.

RUM – a spirit distilled from fermented sugarcane and the byproducts of sugar production. Light
rum is typically aged in steel tanks. Dark rum is aged in wood casks and has a stronger flavor. A
distilled spirit produced from either freshly pressed sugar cane juice or sugar cane molasses,
distilled in virtually every country that grows and exports sugar. 75- to 152-proof.

SAKE – a Japanese alcohol made from fermented rice. A Japanese beer brewed from rice and
often served warm. 14-18% abv.

SAMBUCA – an Italian liqueur flavored with anise and elderberries. An Italian, anise-flavored
liqueur made from wild elder bush berries. 70- to 84-proof.

SANGAREE - A tall chilled and sweetened wine/liquor garnished with nutmeg.

SANGRIA – A wine-based cocktail that contains wine, triple sec, orange juice and fruit. Many
variations exist and some recipes may call for the addition of a different juice or may not contain
triple sec but the basis of this drink is wine and juice.

SCOTCH WHISKY— A whisky produced in Scotland distilled primarily from malted barley. A single
malt is comprised of whiskies produced at a single distillery, all of which were distilled entirely
from malted barley. A blend is comprised of whiskies produced at one or more distilleries and may
contain spirits distilled from barley, barley malt, as well as other grain whiskies. The principal
appellations in Scotland are the Highlands, Speyside, Lowlands, Campbeltown, Islay, Skye, Orkney
and Mull. 80- to 102-proof and higher.

SELTZER— see SODA WATER.

SHAKE – Fill a glass with ice, build the ingredients, then pour everything into a shaker tin and
shake. Pour everything back into the original glass. Or, if you are an experienced bartender then
you will be able to fill the shaker with ice and ingredients in perfect proportions.

SHAKE AND STRAIN – Put ice and ingredients into a shaker tin, shake and strain into a glass. Often
used for shooters and martinis. A mixology term used when the ingredients in a drink are meant
to be thoroughly mixed and develop a frothy head of foam. A mixing set is most often used to mix
a drink in this way. See Drink Preparation.

SHAKER TIN – A shaker tin is usually metal while the mixing glass is made from, well, glass. Used
to mix cocktails, first ice and ingredients are added to the shaker tin, then the mixing glass placed
on top (creating a seal) and shaken.

119
SHERRY – a fortified wine made in Southern Spain. A blended, fortified wine made from palomino
grapes primarily in the Jerez de la Frontera district of Spain. The wine is fortified with grape spirits
and Solera aged in American oak casks. 17-22% abv.

SHOOTER – A drink designed to be consumed in one swallow. A shooter or shot is a 1-2 ounce
serving of either straight liquor (like Tequila) or a mixture of alcohol (like a B-52 Shooter – Irish
Cream, Kahlua and Grand Marnier) that is meant to be drank (or shot) in one gulp. A straight shot
of whiskey or other kind of spirit taken neat.

SHORT HIGHBALL— A mixology term for a highball-type drink that is requested served in a smaller
glass than is typically used, resulting in a stronger tasting, more potent drink because less mixer is
added. See LOWBALL.

SHOT— (1) A mixology term for a liquor served neat typically in a short glass designed for the
purpose; (2) a liquid measurement equivalent to 1 oz. One measure of a liquid, usually one ounce.

SHRUB - Spirits, fruit juices, and sugar, aged in a sealed container such as a cask or crock, then
usually bottled.

SIDE CAR – It is a small glass container that accompanies a drink and holds mix or water.

SIMPLE SYRUP (aka bar syrup, sugar syrup, gomme syrup)— A sugary solution used prevalently as
a sweetener in drink making, generally prepared using equal parts of sugar and near-boiling
water.

SLING - A tall drink made with either brandy, whiskey or gin, with lemon juice, sugar and soda
water. It is served both hot and cold.

SLOE GIN – a liqueur made by macerating crushed sloes, a small tart fruit related to the plum, in
gin. A liqueur made with gin and flavored with sloe berries and small wild plums that grow on
Blackthorn bushes. 40- to 60-proof.

SMASH - A short julep made of liquor, sugar, and mint, served in a small glass.

SODA WATER (aka club soda, seltzer)— A carbon dioxide charged water used as a cabonated
mixer in many drinks. carbonated water used as a mixer or to finish drinks.

SOJU – a clear Korean grain alcohol.

SOUR – the term ‘sour’ refers to the sourness of sour bar mix, bar lime mix, lime bar mix or
margarita mix (all different names for what are essentially the same thing), which are used in
many cocktails (such as a Margarita). If someone orders a Vodka Sour, they want vodka and bar
lime mix. A short drink consisting of liquor, lemon/lime juice and sugar.

SOUR MIX – A pre-sweetened lemon and lime bar mix, and often called sweet & sour mix.

SOUTHERN COMFORT – a whisky liqueur from New Orleans with an orange-peach flavor.

SPEED RAIL – This bar terminology typically means the long stainless steel shelf connected to the
front of the sinks and ice well at bartender stations behind the bar. It holds the most commonly
ordered liquor eg. rum, vodka, gin and whiskey, and possibly other popular liqueurs or mixes.

120
SPIRIT – a distilled alcohol.

SPLASH— A mixology term often used in drink recipes for a fluid measurement equal to or less
than a ½ oz. When a request is made for a liquor served on the rocks “...with a splash,” it’s
presumed the splash is water, unless otherwise specified.

SPRITZER— A drink made with either white, rose or red wine mixed with club soda.

SQUEEZE – A wedge of fruit for guest to squeeze into a drink.

ST. GERMAIN- A French elderflower liqueur with an eau-de-vie base.

STIR AND STRAIN— A mixology term used when the ingredients in a drink are meant to be chilled
and gently mixed. A mixing glass is most often used to mix a drink in this way. See Drink
Preparation.

STONE SOUR— A type of cocktail consisting of a requested liquor or liqueur and equal parts of
orange juice and lemon sour mix.

STRAIGHT UP – Refers to a drink, like a martini, which is shaken in a shaker and strained into a
glass. In some areas, straight up is used interchangeably with ‘neat’. A preparation technique in
which drink ingredients are poured into an iced mixing glass and either stirred with a bar spoon or
vigorously shaken by hand, then strained of the ice into a chilled cocktail glass.

STRAIN – To drain the liquid out of a shaker tin.

STREGA - An Italian liqueur made of 70 herbs and spices including mint, cinnamon, juniper,
saffron, fennel, and iris. It has a distinct yellow color and is the Italian name for 'witch.'

SUPERCALL - Also known as top shelf or super premium. The high octane, often higher proof
alcohols, or super-aged or flavored versions.

SWEET ‘N’ SOUR— see Lemon Sour Mix.

SWEET VERMOUTH— Most closely associated with Italy and made from a blend of barrel-aged
red wines that are infused with aromatics and botanicals and fortified with grape spirits to 16–
18% abv.

SWEETENED LEMON JUICE— see Lemon Sour Mix.

SWEETENED LIME JUICE— see Lime Sour Mix.

SWIZZLE - A tall, traditionally rum-based cocktail filled with cracked ice. A stirring rod or swizzle
stick is quickly rotated between the palm of the hands to form frost on the glass.

SYLLABUB - A beverage made from a mixture of sweetened milk/cream, wine and spices.

TEQUILA— A spirit produced in Mexico, made from the Agave Tequilana Weber, a variety of aloe
better known as the blue agave. There are four primary designations for tequila: Silver, Reposado,
Añejo and Extra Añejo. 80–proof. A spirit distilled from blue agave cactus.

TODDY - A sweetened drink of liquor and hot water, often with spices and served in a tall glass.

121
TONIC WATER (aka quinine)— A bittersweet twistcarbonated mixer flavored principally with
quinine. A slightly bitter, carbonated beverage flavored with quinine that is used in mixed drinks.

TOT - A small amount of liquor.

TRIPLE SEC- An often colorless orange-flavored liqueur that is often used as a generic name for
orange liqueurs and called for in many cocktail recipes. Cointreau and Combier are premium
brands of triple sec.

TWIST – a small piece of citrus peel squeezed over a cocktail to flavor it. The rind of a lemon which
is peeled using a special peeler called a zester or lemon zestor. The resulting lemon twist is thin
and long. A bar term for a fruit garnish cut from the peel of the lemon; the name makes reference
to the twisting motion (done just above the filled glass) that expresses essential oils in the peel
into the drink giving it a zesty lemon flavor.

UP AND OVER (aka on and over)— A drink preparation technique in which recipe ingredients are
poured into an iced mixing glass, stirred for a count of ten and then strained into an iced glass.
The technique is also used to chill (and partially dilute) spirits and liqueurs before being served
over ice; e.g. Scotch, up and over. See Stir and Strain.

UP— see STRAIGHT UP.

UP-MIXER— A type of electric mixer resembling those used to prepare milkshakes. It utilizes a
spindle device to thoroughly mix the recipe ingredients in a specially designed metal canister.

VERMOUTH – a fortified wine flavored with aromatic herbs and roots.

VIRGIN - A non-alcoholic drink. A nonalcoholic version of a drink that typically contains alcohol.
Refers to a non-alcoholic drink. Used to order common cocktails minus the alcohol. Eg. Virgin
Bloody Mary, Virgin Pina Colada. A mixology term for a drink prepared without alcohol.

VODKA – a clear spirit distilled from mixtures of grains or potatoes with a neutral taste. A clear
spirit distilled principally from corn, wheat, rye, potatoes, grapes or sugar beets. The majority of
vodkas are unaged, repeatedly filtered for purity and bottled at 80- to 100-proof.

WELL DRINK - A liquor and mixer, of which neither are defined brands. (ie. Gin and Tonic, Rum
and Coke). A mixed drink made with unspecified brands of spirits. Last but not least for bar terms,
Unlike a Call Drink, a well drink is a drink where neither the brand of the liquor or brand of the mix
is mentioned (E.g Gin & Tonic, Rum & Coke).

WET – A martini with more than the usual amount of vermouth.

WHISK(E)Y— A spirit distilled from a fermented mash of corn, rye, unmalted barley, malted barley
or wheat. Although exceptions do exist, whiskeys made in Scotland and Canada are typically
labeled without an “e” in the word whisky; those made in Ireland and the United States are
labeled with an “e” in the word whiskey. A spirit made from fermented grain mash and aged in
oak barrels.

WINE – an alcoholic beverage made from fermented grapes.

WITH— A mixology term for a bottle of beer ordered with an accompanying chilled glass or mug.

122
X-RATED FUSION - A pink liqueur from France that infuses mango, Provence blood oranges, and
passion fruit in premium vodka.

ZEN - A green-colored, green tea-flavored liqueur produced by the Japanese company, Suntory. It
is made with Kyoto green tea, lemongrass, and a variety of herbs with a neutral grain spirit base.

ZESTER – a tool for removing the flavorful zest of citrus fruits.

BIBLIOGRAPHY.

1. Katsigris, C., & Thomas, C. (2012). The bar & beverage book. 5th. Edition. U.S.:
John Wiley & Sons, Inc.
2. Grossman, H. J. (1983). Grossman's Guide to Wines, Beers, and Spirits. 7th. Edition.
U.S.: John Wiley & Sons, Inc.
3. The International Culinary Schools at the Art Institutes, & Nenes, M.F., & La Villa, J.
(2009). The Wine, Beer, and Spirits Handbook: A Guide to Styles and Service. U.S.:
John Wiley & Sons, Inc.
4. Small, R.W. (2011). Beverage Basics: Understanding and Appreciating Wine, Beer,
and Spirits. U.S.: John Wiley & Sons, Inc.
5. Gasnier, V. (2005). Drinks. U.K.: DK Editors.
6. DeGroff, D. (2002). The Craft of the Cocktail: Everything You Need to Know to Be a
Master Bartender, with 500 Recipes. U.S.: Clarkson Potter.
7. Regan, G. (2003). The Bartender's Bible: 1001 Mixed Drinks and Everything You
Need to Know to Set Up Your Bar. U.S.: Harper Torch.
8. Regan, G. (2003). The Joy of Mixology: The Consummate Guide to the Bartender's
Craft. U.S.: Clarkson Potter.
9. Difford, S. (2013). diffordsguide Cocktails: The Bartender's Bible. U.S.: Firefly Books.
10. Morgenthaler, J. (2014). The Bar Book: Elements of Cocktail Technique. U.S.:
Chronicle Books.

ONLINE RESOURCES.
1. https://www.abarabove.com/
2. http://imbibemagazine.com/
3. https://www.diffordsguide.com/
4. http://www.consciousmixology.com/

123
5. http://www.liquor.com/
6. http://stirandstrain.com/
7. https://www.alcoholprofessor.com/
8. https://vinepair.com/
9. https://www.bevspot.com/
10. https://www.craftbeer.com/

124