Republic of the Philippines

Department of Education
REGION IVA – CALABARZON
Schools Division Office of Santa Rosa City
SINALHAN INTEGRATED HIGH SCHOOL
Prk 3 Brgy. Sinalhan, City of Santa Rosa, Laguna 4026

SUBJECT: BARTENDING NC II

Name of Learner: _____________________________Grade Level: 9

Section: ____________________________________ Date: __________________

LEARNING ACTIVITY SHEET

WEEK4

TITLE: OPERATING THE BAR (OTB) Beverage Classification: Origins, Nature and
Characteristics of the Different Alcoholic Beverages

OBJECTIVE: To Explain the different classifications of alcoholic beverages, Discuss the different types of
alcoholic beverages and Appreciate the importance of knowing the characteristics and classification of
alcoholic beverages

BACKGROUND INFORMATION

Alcoholic Beverages Alcoholic Beverages

- Is any potable (drinkable) liquid containing ethyl alcohol.

It may have as little as ½ by volume or as high as 95%. The alcoholic strength of alcoholic
beverages is measured in proof. To express the alcoholic content, the following measurements are used:
 USAP (American) – proof
 Sikes (British) – degree proof
 Gay Lussac (French) – percent (%)

The approximate alcoholic strength of principal drinks are:

 Beer – 4% to 11% by volume
 Table Wines – 7% to 14% by volume
 Fortified Wines – 18% to 21% by volume
 Vermouth – 16% to 20% by volume
 Brandy – 40% by volume
 Whisky, Gin, Rum, Vodka – 40% to 45% by volume
 Liqueurs – average 35% by volume

The Alcoholic Beverages Consists of the following:

 Distilled Spirits
 Wines
 Beer
 Liqueurs

A. SPIRITS - Are alcoholic beverages that are

obtained by distillation, after their fermentation
from vegetables, grains, fruits, plants and other
substances which are sugar or starch bound. In
distillation process, a fermented liquid is heated
in the still, allowing its alcohol to evaporate upon
reaching a temperature of 78’C/176’F. It passes
through cold water and then converted to a liquid
spirit. The alcohol starts to evaporate when the alcohol vapors are not allowed to dissipate and when
they are caught and cooled that they condense and turn to alcohol. Distillation may take place through:

Pot Still- This is a very slow process of distillation where a pot is heated by a fire under it or by heating
coils, with the vapor passing through the head and hence to a condenser, thus converting the vapor to
the distilled product by cooling it. The process is done slowly since a pot is refilled between one
distillation and the next.

Patent Still- Patent still is a continuous process

of distillation that allows an uninterrupted flow of
the liquid through rectifying columns. The spirits
are high in strength are colorless and
sometimes tasteless.

Kinds of Spirits Brown Spirits

 Rum
 Whisky  Vodka
 Brandy  Gin
 Rum White Spirits

Tequila
1. Whisky
 Is a general name for liquors of not less than 80 proof, distilled from mash of grains. It is one of
the most popular spirits.

Whiskies are either:

 Malt Whisky – made of malted barley only using pot still process.
 Grain Whisky – made of unmalted barley using a mixture of different cereal grains. It is distilled
through a patent process.

Whiskies are named after their origin.

Among them are:

Scotch Whiskey (JW ROP (5years),

Chivas Regal (12years), Royal Salute
(15years) ). Is a distinctive product of
Scotland, produced by blending malt
and grain (barley). It is aged in oak
barrels. Its flavor is made special by the
malted barley and the distinct method of drying the malted barley and the water used. This whisky is
aged in no less than 3 years in oak cask.

Canadian Whisky (Crown Royal,

Seagram VO) Is a distinctive product of
Canada that is distilled from rye, corn
and barley. It is light and blended and
contains an alcoholic content of 140-180
proof. It is aged at least 4 years.

Japanese Whiskey (Suntory and Suntory

Royale) Is a product of Japan, made in the
same way as Scotch whisky.

Bourbon Whiskey (Jim Beam) An

American whisky which is distilled from a
fermented mash of grain that contains not
less than 50% corn (maize). It is aged for
at least two years in charred new oak
containers. It is named after its source-
Bourbon and was first distilled by a
preacher named Elijah Craig in 1789.
Straight bourbon is a distilled product on
one type of grain aged or at least two
years. Most bourbon are no less than 4
years of age. Bottled bourbon whisky
contains at least 100 proof of alcohol.

Tennesy Whiskey (Jack Daniels)

Originated from Tennessee with its
distillates filtered for aging at 120 to 140
proof.

Irish Whiskey (John Jameson, Old Bush Mill) Is

a distinctive whisky from Ireland. It is somewhat
like Scotch whisky except that the freshly malted
barley is not exposed to fire smoke when it is
dried. It is aged at least 7 years. This whisky is
an essential ingredient in making Irish coffee.
Among the above-mentioned whiskies, the
Scotch whisky is the most popular worldwide,
followed by Irish, Rye and Bourbon Whiskies.

2. Rum
 Is produced in most tropical countries because it is distilled from sugar cane and molasses, a by-
product of manufactured sugar. This spirit is now produced in countries where sugar cane is
grown.
  Like whiskies, rums usually derive their name from their place of origin, with each type
distinguished by its own distinctive flavor.
 Rum is distilled for no less than 190 proof and is usually bottled at a much lower proof. Some
rums are produced in pot-still making them more flavorful.

There are
three main
types of
rum
 White Rum – Tanduay Rum, Ronrico White, Bacardi White
 Gold Rum – Tanduay Gold, Ronrico Gold, Bacardi Gold
 Dark or Black Rum – Bacardi Dark, Tanduay Dark, Ronrico Dark

3.

Brandy
 Is distilled from fermented juice of ripe
grapes (wine) or other fruits. If made
from other fruits, it is usually aged in
wood set cork. Labels must clearly
state the fruits from which is derived.
Brandy is produced in many countries.
 Sample brandies- Spanish Brandy:
Fundador, Carlos 1, Soberano.
 Brandy served “straight” is a traditional
after-dinner drink. It is customarily
presented in a large, rounded glass or
snifter with ice water on the side. It can
be served as a highball drink, with
water or soda and other mixers.
 It also goes well with coffee and many mixed drinks.

Quality and Aging of Brandies

 Like Wines, the quality of brandies is dependent on the age. Under the French Law, all brandies
must be aged at least 18 months before they are bottled.
 The age and quality of Cognacs are indicated in the labels. It makes use of a cryptic letter to
symbolize the relative age of the brandy to denote the quality.

To understand the labels: It is now produced in countries where sugar cane is grown.
(3 stars) = means aged for 18 months
VS = stands for very superior-aged for 8months
VSOP = means very superior old pale, aged for 4 ½ years
Extra Vielle = extra superior, aged for 5 ½ years Reserve/Napoleon
Carbon Blean = most superior, aged not less 20 years
XO = aged not less than 25-30 years
LOUI XIII = extra old, aged not less than 100 years

The following abbreviations stand for:

V = Very
S = Superior
O = Old
P = Pale
E = especial
F = Fine
X = Extra
Some world renowned brandies are:

Cognac - Comes from the world’s renowned brandy producing region in France. Armagnac – Comes
from Gascony which is located south of Bordeaux.

1. Marc – a French product, distilled from juices of grapes skin and pips from the 4th and 5th
pressing. Once the grapes have been further pressed and the juices have been fermented, it is
distilled to a high alcohol concentration and then aged. Marc generally is quite pale, more
astringent than Cognac of Armagnac but some connoisseurs prefer Marc to any other brandy as
it has a more grapsy taste.

Grappa – is an Italian term for “Marc” and is produced in Italian speaking regions and in Italy. Grappa
is completely odorless and a little harsh. But Grappa in Predmonte, most especially the one produced
in Barbera is superb. In Ticino, a Grappa is produced from locally grown grapes.

Pomace – is a US term for Marc

Arguadiente – is a Spanish term for Marc

Fruit Brandies
Fruit brandies are produced by crushing and fermenting its fruits ingredient right after it is picked.
Distillation follows quickly and then the spirit is matured within a few months only in order to preserve
the freshness and the flavor of the fruit. Except for calvados and slivovitz, fruit brandies are odorless
because they are aged in earthenware or in waxline glass cask instead of wood which adversely
affect the flavor of the fruit. It is sometimes called “Eaux de vie”.

Some popular fruit brandies are:

Calvados – an apple brandy from Normandy, France. In US it called apple jack.
Slivovitz – a plum brandy from Yugoslavia
Kirsch or Kirschwasser – a colorless spirit distilled from black cherry fruits from Germany. Quetsch
or Mirabelle – also a colorless spirit distilled from plum fruit of France.
Poire William or Williamine – a colorless spirit that is distilled from pears
Framboise – also a colorless sprit distilled from raspberry fruit of France.

4. Vodka
 Is derived from Russian word “Voda” meaning water. It is a neutral spirit distilled potato
and filtered through charcoal, resulting to a neutral aroma. Unlike other spirits, the vodka
does not have any aroma nor color and taste.
 Vodka is distilled at 190 proofs, reduced to not more than 100 proof or less than 80
proofs. Some brands are Smirnoff, Borzoi, and Stolichnaya.
 Some of the Vodkas are flavored and they are classified as compounded spirit. The
flavoring maybe herbs, peel, pepper, lemon, or fruits. Most of the Vodkas now are sold
non-flavored and flavored alike.
 Vodka is a versatile spirit and can be mixed with a variety of fruit juices and other
ingredients. It should be chilled if served straight up.

5. Tequila – is distilled from the fermented sap of the maguey plant from Mexico. The name Tequila
is derived from the blue variety from the species of Maguey plant which is scientifically called
Tequillana. It is said to resemble a cactus. The maguey plant takes between 8-12 years and only
the head of the plant, called pina or “head” is used. Tequila has very unusual and distinctive
taste. The flavor is somewhat herbaceous, grassy and vegetal in nature. It contains a minimum of
80 proof alcohol. It has an extremely long shelf and react quite well to direct sunlight, either
opened or unopened. This spirit is mostly used in mixed drinks like margarita. Some prefer to
drink it straight up along with salt and slice lime or lemon on the side.

6. Gin -Is a spirit flavored with Juniper berries. It can be either be a distilled or compounded spirit. -
Distilled Gin is made by redistilling white grains spirit which berries. - Compound gin is made by
flavoring neutral grain spirit with juniper berries without redistilling. In such case it can be
considered flavored vodka. - Technically, Gin may also be regarded as a liqueur or a cordial, if
 sweetened. The alcoholic content is between 34%- 47%. - While there are many types of gin, the
most popular is London Dry Gin. Other types are Holland Gin, Old Tom Gin and Sloe Gin

Cordials, Liqueurs and Bitters

The word “Cordial” is derived from “Cor or Cordis”, meaning “heart”. The name is identified with
the heart because the earliest cordials were used as part of a therapy to stimulate the heart and to
lighten one’s spirit. The alcoholic content of cordials is between 15-35%. Its aroma and taste is produced
by the addition of herbs, seed, bark, rots, flower fruits and peel. “Liqueur” is derived from the Latin word
“liqueuefacere” which means to dissolve or to melt.

That is why liqueurs are said to be ideal as after-dinner drink as they dissolve or neutralize the
after-taste of food taken during meals. The aroma flavor and taste of cordials and liqueurs are produced
by the addition of herbs, seed, bark, roots, flower fruits, stones and peel. The alcohol base can be
brandy, cognac, rum, whisky or neutral grain spirits. Their distinct, characteristic taste depends on the
type of fruit or flavor that is infused into the drink. Liqueurs are generally accepted as European name
and cordials as the American. Both contain up to 35% of some sweetening agent.

Advocaat Made in Holland from fresh egg yolks, sugar and brandy

Anisette A clear liqueur made from anise seed and flavored with bitter almonds

Aquavit Clear liqueur flavored with caraway seeds from Scandinavian countries

Benedectine A liqueur made by the Benedictine monks out of a secret formula reputed to be
acombinations of herbs, spices and fine brandy

Chambord Is a raspberry-flavored liqueur

Chartreuse Cordial made by the Chartreusian order of monks. Its color is a combination of
yellow and green and it is produced from a combination of several ingredients
such as spices, herbs and roots.

Cointreau Orange-flavored liqueur, a brand of Curacao. It is produced out of Triple Sec and
Orange Curacao

Crème de Cacao Is made from the cacao beans, spices and vanilla. It comes in two colors- white
and brown

Crème d Curacao The peppermint liqueur made from fresh mint and brandy

Triple Sec e Made from the peel of bitter orange grown in the West Indies, enriched with
Menthe spices, rum and sugar

Drambuie Scotch whisky-based liqueur made with honey and herbs

Grand Marnier Cognac-based liqueur. It is flavored with oranges and orange Curacao.

Kahlua Mexican liqueur made from coffee beans, vanilla and brandy

Kirshwasser Liqueur made from wild black cherries.

Pernod Made from licorice and anise

Peter Herring Is a brandy flavored with black cherries

Southern Comfort A high proof American liqueur that is bourbon-based enriched with peach flavor.

Bailey’s Irish Made of Irish Whiskey and cream.

 Cream

Triple Sec Is an orange-flavored liqueur; a type of Curacao

Two methods of producing liqueurs:

1. Cold methods – maceration or percolation
2. Hot methods – distillation

Cold Methods of Producing Liqueurs

The cold method is a long process that takes place for as long as one year. This could be by way of:
1. Maceration - in this method, the ingredients are placed directly into the spirits and allowed to
steep until the sufficient amount of aroma and flavor have been extracted into the spirits. After
steeping, the spirits are drawn off, the filtered water is added and the color is adjusted. Finally it is
blended with sugar syrup or honey for consistency of taste. It is allowed to age for several months
or up to one year, to give ample time for the flavor to blend before bottling.
2. Percolation - This method is similar to the percolation of coffee. Flavoring is placed into a basket
like a container at the top of the tank. Spirits from the tank are then pumped to the top and
sprayed over the botanical part, dripping back to the bottom to the percolated over until the
desired flavor has been extracted. Bitters like Campari, Angostura Bitters -These are macerating
spirits with roots, herbs, barks or citrus peels. They are believed to be a good remedy for
indigestion and hangover.
COMPETENCY WITH CODE
OPERATING THE BAR (OTB) Alcohol Consumption
LO 1. OPERATING THE BAR (OTB) Alcohol Consumption
TLE_HEBRT9- 12OTB-Iif-h-21

Activity # 1 Directions: Write your personal reflection about your insight and learning on this lesson

I have learned that

__________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
I realized that
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
I will apply
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
Activity #2 A. Identification Direction: Write what is being asked. Do this activity in your answer sheets.

1. The word “___________” is derived from “Cor or Cordis”, meaning “heart”.

2. ____________ Mexican liqueur made from coffee beans, vanilla and brandy
3. ____________Made of Irish Whiskey and cream
4. ____________Is an orange-flavored liqueur; a type of Curacao
5. _____________ Orange-flavored liqueur, a brand of Curacao. It is produced out of Triple Sec and
Orange Curacao
6. _____________ is made from the cacao beans, spices and vanilla. It comes in two colorswhite and
brown
7. ____________ in this method, the ingredients are placed directly into the spirits and allowed to steep
until the sufficient amount of aroma and flavor have been extracted into the spirits
8. _____________ this method is similar to the percolation of coffee. Flavoring is placed into a basket
like a container at the top of the tank.
9. _____________ these are macerating spirits with roots, herbs, barks or citrus peels. They are
believed to be a good remedy for indigestion and hangover
10. The alcoholic content of cordials is between 15-35%. Its aroma and taste is produced by the addition
of_______,_______, _____, ______,______ and ______.
11. The alcoholic strength of alcoholic beverages is measured in proof. • ______ (American) – proof •
_______(British) – degree proof • _______(French) – percent (%)
12. The approximate alcoholic strength of principal drinks • Brandy – ______ by volume • Whisky, Gin,
Rum, Vodka _____to _____ by volume • Liqueurs – average ____ by volume
13. ____________is derived from the Latin word “liqueuefacere” which means to dissolve or to melt.
14. _____________ alcoholic beverages that are obtained by distillation, after their fermentation from
vegetables, grains, fruits, plants and other substances which are sugar or starch bound
15. ___________is distilled for no less than 190 proof and is usually bottled at a much lower proof.
Some rum are produced in pot-still making them more flavorful
16. ____________Is distilled from fermented juice of ripe grapes (wine) or other fruits. If made from
other fruits, it is usually aged in wood set cork
17. VSOP means? ________________
18. Reserve/Napoleon Carbon Blean most superior, aged not less ________ years
19. LOUI XIII = extra old, aged not less than_________ years
20. ____________Comes from the world’s renowned brandy producing region in France
21. ____________ comes from Gascony which is located south of Bordeaux.
22. _____________ French product, distilled from juices of grapes skin and pips from the 4th and 5th
pressing
23. _____________An apple brandy from Normandy, France. In US it called apple jack
24. ______________ a colorless spirit distilled from black cherry fruits from Germany.

Activity #3 Quick writes : Explain the following questions bellow and write your answer in your answer
sheets.

1. Being a personnel in a bar why it is very important to know all this kind of beverages?
2. For all the beverages that you already know what drinks would you like to taste? Why?
3. If given the chance to merchandise / upselling costumer to drink what drinks are you going to offer?
Why?

Reference:

https://www.nisbets.co.uk/how-to-care-for-your-glassware food service and bartending revised edition -

2008 Amelia s. Roldan Benito T. Edica https://bit.ly/37nfRT7

Book
Limbaga Rachel, Printed in the Philippines by: Department of Education – Regional Office 10 Office
Address: Zone 1, Upper Balulang Cagayan de Oro City 9000 Telefax: (088) 880-7071, (088) 880-7072
E-mail Address: region10@deped.gov.ph
Prepared by:
JULIUS B. PAEZ
TVL/TLE Teacher

Checked and Verified by:

FERDINAND P. TRINIDAD
Master Teacher II

Approved by:

MA. CRISTINA C. PEGOLLO

Principal II