E-Journal Work

Food and Beverages Services.

Semester- 3

Beverages

The beverages are classified into two categories 1) Non-Alcoholic Beverage 2) Alcoholic
Beverages.

1. Non- Alcoholic Beverages – The beverages that don’t have any alcohol in it are
classified as non-alcoholic beverages classification of alcoholic beverages is as follow:

classification of non alcoholic

beverage

Stimulating Nourishing Refreshing

Coffee Some Juices Cocktails

Milk Mocktails
Tea

Cocoa Bourn vita Carbonated

Tea: Tea is a kind of stimulating beverages made from Camellia Sinensis plant
Tea is the most preferred beverage in the world; tea is a stimulating and refreshing drink. Tea
was discovered by accident over 5000 years ago when leaves from a tea bush accidentally
dropped into some boiling water and delicately flavored the liquid.
All tea comes from the "Camellia Sinensis”, an evergreen shrub that may grow up to 60 feet
in the wild. When cultivated for harvest, the tea bushes are kept to a height of about three
feet. There are over 3000 varieties of tea each with their own specific characteristics. Tea
leaves have a characteristic oval shape and serrated edge. Younger the leaves better the
quality of the tea.
Manufacturing of Tea: There are total 5 steps involved in manufacturing of tee
Manufacturing Process:
1) Picking: Leaves are handpicked while they are still young. “Flush” refers to newly-grown
vegetative shoots composed of the terminal bud and two other young leaves immediately
below it are picked from the tea plant twice a year during early spring and early summer.
2) Withering: The tea leaves begin to wither soon after picking. The withering process is
used to remove excess moisture from the leaves. The leaves are put under sun light.
3) Crushing: The tea leaves are crushed into fine texture using mechanical or manual
crushers.
4) Drying: This process is carried out to prepare the leaves for sale. Mechanical dryers are
used.
5) Sorting: Done by different grades:
I. Broken
II. Fanning – Small fragments of broken leaves.
III. Dust – This is left when fanning is shifted. This is popular as catering tea and is used
in tea bags because it infuses quickly and is quite strong.
Basic forms of Tea: Black Tea, Oolong Tea, Green Tea.
1) Black Tea: This type of tea is well long fermented before packing.
2) Oolong Tea: It is medium fermented tea the fermentation lies between black tea and
green tea, it tastes like a burnt caramel, and it is popular in China and India.

3) Green Tea: A very less fermented tea which is greenish in colour.

Special kind of tea:

1. Jasmine Tea: China tea mixed with flavour of jasmine, best drunk with the slice of
lemon.
2. Tisanes: The tea with herbal base.
3. Early Grey: Blend of India and China tea with bergamot oil.
4. Lady London Derry’s Mixture: a special blend of China, India, and Formosa Tea.
5. Green Gunpowder: China tea with curled leaves looks like gunpowder.
6. China Tea: Green tea with lemon.
7. Russian Tea: Black tea with lemon.
8. Ginger Tea: Crushed ginger added to pot with leaves.
9. Mint Tea: Fresh mint leaves are added with the tea leaves.

Brands of tea:
 1. Twinning’s of London
2. Brooke Bond
3. Planter’s choice
4. Taj Tea
5. Spencer
6. Lipton
7. Green Label
8. Indian Assam Tea
Coffee:
Coffee is a stimulant beverage prepared from roasted seeds, commonly called as coffee
beans. There is evidence to suggest that coffee trees were cultivated about 1000 years ago in
the Yemen. Coffee berries, which contain the coffee bean, are produced by several species of
small evergreen bush of the genus Coffee. The two most commonly grown species are
Coffee Robusta and Coffee Arabica. These are cultivated in India, Latin America,
Southeast Asia, and Africa. Once ripe, coffee berries are picked, processed to remove the
mesocarp, and dried. The seeds are then roasted, undergoing several physical and chemical
changes. They are roasted to various degrees, depending on the desired flavor.
The two most commonly grown species are: 1) Coffee Robusta 2) Coffee Arabica
1) Coffee Robusta: It is very strong and have the high caffeine contain.
2) Coffee Arabica: It is very aromatic coffee with lower caffeine contain.

Manufacturing of coffee: There are two methods for manufacturing coffee

1) Dry Method
In dry method the outer skin is removed by mechanically with use of machines
2) Wet Method
In wet method the outer cover of coffee bean is removed with the use of water
Methods of making coffee
 1) Peculation Method

2) Kona Method

3) Infusion Method

Types of coffee
1) American: A shot or 2 shots of espresso that has been poured into a glass containing
hot water.
2) Café Latte: A shot of coffee with a covering of hot steamed milk & up to ¼ inch of
foamed milk on the top.
3) Cappuccino: A shot of coffee to which frothy milk is added, topped with a pinch of
powdered chocolate.
 4) Decaffeinated: The green coffee bean is treated with pressurized steam to swell,
making the caffeine easy to extract.
5) Espresso: Coffee placed into an espresso machine& hot water is forced through the
coffee at very pressure extracting all the flavours.
6) Espresso Macchiato: Espresso with small amount of hot milk on top.
Brands of coffee:
1) Nescafe
2) Bru Coffee
3) Tata Coffee
4) Starbucks Coffee
5) Blue Tokai Coffee
6) Colombian Brew

Cocoa:
Cocoa is the dried and fully fermented fatty seed of the cocoa tree from which chocolate is
made. Cocoa powder is made by grinding cocoa seeds and removing the cocoa out of it

Steps in manufacturing:
Selection of bean> roasting > removing shell > cleaning of bean > milling > cocoa pressing
When the shell is removed, we get “nibs” of seeds.
Then the extracted chocolate powder is used to make chocolate drinks

Brand of Chocolates (Cocoa):

1) Cadbury
2) Nestle
3) Amul
4) Hershey’s
5) Ferrero
 Refreshing Beverages

Water: Water is basic h2o that is used for drinking.

Further classified as: still water, natural spring water, Carbonated (Sparkling) Water,
tonic water (Added Quinine).

Mineral water brands:

1) Evian
2) Perrier
3) Valvic
4) SPA
5) Highland spring
6) Bisleri
7) Bailley
8) Oxyrich
Squashes: Is a non-alcoholic concentrated syrup used in beverage making. It is usually fruit-
flavoured, made from fruit juice, water, and sugar or a sugar substitute.
Squash is a highly-sweetened and concentrated pulp of fruits, which is diluted with a liquid,
most commonly water, before drinking. Typically, squash is created by mixing one-part
concentrate with four or five parts of water (depending on concentration and personal taste)
directly into a glass or mug or into a jug. Squashes are also mixed with spirits or cocktails.
The most common flavors are Orange, Apple and Blackcurrant, Lemon, Peppermint, Mixed
Fruit, Summer Fruits, and Lemon-Lime. Other flavors include Peach, Strawberry, Passion
Fruit, Custard Apple and Kiwi Fruit.
Examples:
1. Orange Squash
2. Apple Squash
3. Pineapple Squash
4. Strawberry Squash
5. Banana Squash
Syrups: Syrup is a thick, viscous liquid, containing a large amount of dissolved sugars, but
showing little tendency for crystallization of dissolved sugar. The main use of these
concentrated sweet fruit flavorings is as a base for cocktails, fruit cups or mixed with soda
water as a long drink. Some examples of syrup are Orgeat (Almond), Cassis (Blackcurrant),
Citronelle (lemon), Framboise (Raspberry), Cerise (Cherry), Grenadine (Pomegranate) etc.

Milkshakes : A milkshake is a sweet drink made by blending milk, ice cream, and
flavourings or sweeteners such as butterscotch, caramel sauce, chocolate syrup, fruit syrup, or
whole fruit into a thick, sweet, cold mixture.

Mocktails: A Mocktail is a cocktail without the liquor.  Instead, juices, sodas, infused waters
and many other non-alcoholic ingredients, mixed in just the right ratios, provide flavour.
Examples: Shirley Temple, Arnold Palmer, Roy Rogers, Mango Mule, Virgin Mary
Juices: Juice is a drink made from the extraction or pressing of the natural liquid contained in
fruit and vegetables.
Examples: Fruit Juices, Vegetable Juices etc.

Benefits and Harmful Effects of Alcohol

Benefits
● Reducing the risk of developing and dying due to heart attack.
● Possibly reducing your risk of ischemic stroke.
● Possibly reducing the risk of diabetes.
● Beer can help in purifying blood.
● Brandy helps to recover from cold and cough.
Harmful Effects
● Certain cancer, including breast cancer and oral cancer can occur.
● Sudden death, if already have cardiovascular diseases.
● Heart muscle damage leading to heart failure.
● Stroke.
● High Blood Pressure.
● Liver diseases
 ● Suicidal thoughts
● Accidental serious injury or death
● brain damage and other problems in an unborn child
● alcohol withdrawal syndrome
Alcoholic Beverages
Definition: Any potable liquid containing 1 to 75% of ethyl alcohol by volume is known
as alcoholic beverage.
Alcohol is a liquid obtained by the fermentation of sugar containing liquids
Classification of Alcoholic Beverages:
ALCOHOLIC

FERMENTED DISTILLED

BEER WINE SPIRITS LIQUEURS BITTERS

WHISKY VODKA GIN RUM BRANDY TEQUILA

Distillation: there are two types of distillation used to distil the alcohol from mash

1) Pot Still Method

2) Patent / Coffee / Continuous Still Method
1) POT STILL METHOD: The pot still or the ‘alembic or apital’ is the earliest and
traditional form of still. These were basically enclosed kettles, which narrowed towards
the top to collect vapor created by boiling. A downward pipe from the head carried the
vapor through cold water and caused it to condense and it could be collected in a
receiving chamber.
Copper was the best metal for making the still as it drew out the impurity from alcohol. It
produced distilled spirits in batches, one batch at a time. It is a laborious and time consuming
process. The stills have to be loaded up, boiled off, cleaned and recharged for every run.
Advantages of Pot Still

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

• Spirits with pronounced aromas are produced.
• Spirits with heavy body produced.
• Small quantity of wash can be distilled.

Disadvantages of Pot Still

• It needs more time and labor.

• It is costly to operate.
• Needs frequent cleaning and refilling, after each distillation.

2) PATENT STILL METHOD:

It was not until the late 1830’s that a new form of still was invented which produced spirit as
long as the wash was fed into it. It was called the “Continuous Still” or “Patent Still” or
“Coffey Still” or the “Columnar Still”. It had two columns, the “Analyzer” and the
“Rectifier” columns.
The “Analyzer” vaporizes the alcohol from the hot wash. The rising alcohol vapors
proceeded to the “Rectifier” column where they cooled down on coming in contact with the
cold wash. This purifies, increases the strength and condenses the alcoholic vapors.
This process produces lighter styles of the spirit (Light body spirits).
Advantages of Patent Still
• It does not require too much labor, cleaning and refilling.
• More quantity is produced as compared to pot still.
• It is cost effective.

Disadvantages of Patent Still

• It is not suitable for distilling small quantities of spirits.
• Aroma and other essential elements that are required in a drink may not be achieved.

ALCOHOL CONTENT / PROOF

Different alcoholic beverages have different alcoholic strengths that are indicated by the word
‘proof’ on the bottles. In the early days the distiller used to check the strength by adding
gunpowder and setting it alight. If it burst with a bang it was too strong and hence “over
proof” and if it fizzed out then it was weak and “under proof”. If it burned with a steady blue
flame it was “proved” to be around 50% alcohol and just right to drink. Hence the proof
system was developed.
Scales for Measuring Alcohol Strength
There are three scales of measuring proof namely:
• Gay Lussac or GL System: In this system the proof is equal to the percentage of alcohol
in the spirit. So if Vodka has 43% alcohol it is 43⁰ proof GL.
• British or Canadian Proof: Bartholomew Sykes devised a hydrometer which calculated
that 57.1⁰ % of alcohol is equivalent to 100⁰ % BP. So 100% alcohol is equal to 175 ⁰
BP.
• American or US Proof: In this system 50% alcohol is equal to 100⁰ US proof. Therefore
100 % alcohol is equal to 200⁰ US.
Therefore, we can say that: 100⁰ GL = 175⁰ BP = 200⁰ US
WHISKY
Whisky is the spirit distilled from distillation of a fermented mash of grain, usually barley,
with wheat or maize or a mixture of the two.
The distilled drink is then aged in wooden barrels, especially those made of oak. These
barrels may be new or used and charred or un-charred on the inside, depending on the style of
whisky being produced.

Production of Whisky
Screening & Cleaning
↓
Malting
↓
Kilning/Drying
↓
Grinding/Milling
↓
Fermentation
↓
Distillation
↓
Maturing
↓
Blending
↓
Dilution
↓
Color Adjustment
↓
Bottling
COMPOSITION OF WHISKY:
The three components of whisky are
1) Barley
2) Water
3) Yeast

The quality of whisky is determined by:

1) Quality of barley
2) Quality and purity of water
3) Choice of yeast (sychromisis family yeast is used)
Types of Whisky:
SCOTLAND
• HIGHLAND – The majority of Scotch whisky distilleries are classed as highland.
• SPEYSIDE – The area produces some of the finest malts in Scotland, this is due to
outstanding natural resources found in and around the area.
• LOWLAND – These are the lightest in style and make excellent blending bases.
• ISLAY – The distilleries off the west coast produce some of the most fully flavored and
peaty malts often with hints of iodine and tar. This reputedly comes from the local peat
created from marine vegetable matter.
• CAMBELLTOWN – Probably home to the first distillers in Scotland, however only two
remain and produce smoky whiskies.
• ISLAND – This includes all other islands scattered around the coast of Scotland. They
taste salty or have a sea-weed flavor.

MEANING OF SCOTCH
By law Scotch whisky means whisky which has been:
• Distilled at a distillery in Scotland from malted barley to which whole grains or other
cereals may be added.
• Distilled at an alcohol strength less than 94.8% by volume so that the distillate has an
aroma and flavor of the raw materials.
• Matured in an excise warehouse in Scotland in oak casks of a capacity not more than 700
liters for a period of not less than three years.
• Bottled at a minimum alcohol of 40% by volume.
The quality and flavor of scotch are greatly influenced by type of cereal used, malting
process, peat drying process, the quality of water, the air, the climate, the distilling method
and the skill of the distiller and blender. Many countries try to imitate scotch but are not able
to succeed. This is primarily attributed to climate, peat, and very fine quality of water.
TYPES OF SCOTCH
SINGLE MALT WHISKY
Malt whisky is made from malted barley and then double distilled in pot still.
Production
• Barley is malted by soaking it in water for about two days and then spreading it on the
floor for germination.
• During the germination process, the enzymes converts the barley starch into soluble
sugar.
• Germination is then stopped by kilning.
• The smoke of the peat contributes a unique character and flavor to the whisky.
• The dried malt is then crushed to extract the sugar.
• The crushed malt is placed in mash ton with boiling water and brewed to extract flavor.
• The resultant ‘wart’ is then cooled and transferred to a wooden or steel fermenting vessel
where cultured yeast is added.
• Yeast acts on sugar and converts it into alcohol. (ALCOHOLIC WASH)
• This alcoholic wash is then distilled twice in pot still.
• The spirit is then reduced to 63.5% abv and aged in oak casks.
• Legal maturation of minimum three years.

BLENDED WHISKY
• Only one blend is used which can be outsourced.
SINGLE GRAIN WHISKY
• Only one grain is used to make whisky.
• The grain may be malted or un-malted.
BLENDED WHISKY
• Blended with more than one grain.
BOTTLED IN SCOTLAND
• More expensive than bulk whisky they are also called as “distilled &blended in
Scotland”.
• Further divided into :
1) Regular (Standard): Aged for 10-12 years.
2) Premium: Aged for 12-15 years.
3) Deluxe Premium: Aged for 20 years and above.
Brand Name
1. Glenfiddich
2. Glenlivet
3. Glen Grant
4. Glenmorangie
5. Highland Park
6. Ballantine’s regular

BLENDED WHISKY
• A mix of malt and grain whiskies. Most scotch sold in the market are blended scotch.
• Proportion of malt to grain whisky is between 20 and 40 %.
• The cheaper blend will have more percentage of grain whisky.
• The blender must maintain flavor consistency of the blended whisky.

Brand Name
1. Johnnie Walker Red
2. J&B Rare
3. Ballentine’s
4. Chivas Regal
5. Dewar’s
6. Grant’s
7. Cutty Sark
8. Black & White
9. Vat 69
10. Teacher’s

Irish Whiskey
• It is distilled in Ireland from a wash of malted and un-malted barley with some grain.
• The germination of the grains is stopped by heating grains in kiln by hot air produced by
anthracite coal.
• This is thrice distilled in pot still and matured for a period of five years.
• However, now-a-days produced by patent still.

Brand Names
Blends
1. Jameson
2. Black Bush
3. Powers
4. Paddy
5. Tulamore Dew
6. Millars

Single Malts
1. Bushmill
2. Locke’s Single Malt
3. The Irishman Single Malt
4. Tyrconnell
5. Brogan’s Legacy Irish Single Malt.

Differences between Scotch Whisky & Irish Whiskey

• Kilning done on a solid floor (no peaty flavour)
• In many cases, triple distillation carried out
• Minimum legal maturation period – 5 yrs.
• Typically used for Irish Coffee

American Whiskey
All American Whiskies are made from cereal (generally, a mixture of various grains of
cereals), distilled mostly in patent still at no more than 90% and aged in oak barrels (except
for corn whiskey which may not be aged) and bottled at not less than 40 % alcohol v/v.
Bourbon Whiskey
• It is named after the county Bourbon in Kentucky.
• Produced from alcoholic wash consisting of corn, rye, wheat, and malted barley.
• The minimum corn to be used for this mixture must be 51%.
• Usually, the mash mixture consists of 70% Corn, 20% Rye & 10% Malted Barley.
• It is distilled in patent still.
• Matured in charred new oak casks for a minimum period of two years.
• Usually, Bourbons are aged for 6 to 10 years.
• The charred barrels contribute special flavor to the whisky.
• The main feature of Bourbon Whiskey is both ‘Sweet Mash’ and ‘Sour Mash’ yeasting is
done.
• Sweet Mash – Use of freshly cultured yeast.
• Sour Mash – At least 1/3rd mash left over from previous fermentation, so that each new
batch is ‘related’ to the previous batch and develops more complex flavors.

Brand Names:

1. Old Forester
2. Old Grand-dad
3. Four Roses
4. Old Crow
5. Old Kentucky
6. Jim Beam
7. Kentucky Tavern.

Tennessee Whiskey
• It is a sour mash whisky produced from mixture of grain consisting minimum 51 % corn,
distilled in Tennessee.
• After distillation it is filtered/seep very slowly through vats packed with charcoal made
from wood of sugar maple tree.
• This gives it a softer/smoother character.
• Matured in new charred oak barrels.
• Most Tennessee Whiskeys are made from the mash of corn (80%), rye (10%) and malted
barley (10%).
• Tennessee Whisky is the protected name for a sour mash of American Whiskey.
• Brand Names: Jack Daniel’s, George Dickel, Pritchard’s.

Canadian Whisky
• These are blended whiskies using corn, wheat and other grains with a very small
proportion of rye for flavoring.
• They are distilled in Patent Stills.
• Blending takes place before or during ageing period.
• Maturation takes place in charred white oak barrels for at least three years.
• In practice usually matured for minimum of 6-7 years.
• These are excellent light bodied whiskies.

Brand Names:
1. Alberta Premium
2. Canadian Club
3. Canadian Five Star
4. Canadian 83
5. Crown Royal
6. Gibson’s Finest
7. Forty Creek
8. Walker’s Special
Japanese Whisky
• Produced in Sanitary & Nikka companies
• Malted barley or rice is used (rice in less quantity)
Brand Names:
1. Yamazaki
2. Kiren
3. Hibiki
4. Shinshu
5. Akashi
6. Hakushu
7. Nikka
Indian Whisky:
• Mostly made from Molasses.
• Fermented Molasses are boiled to extract alcohol, which is distilled.
• The distillation results in a neutral spirit with 96% ABV.
• India even makes IMFL Whisky.
Brand Name:

1. Amrut
2. Royal Stag
3. Officers’ Choice
4. Blenders Pride
5. Imperial Blue
6. Royal Challenge
 Rum

Definition
Rum is an alcoholic beverage distilled from fermented sugarcane by-products such as
sugarcane juice, sugarcane syrup and molasses.
It is distilled at less than 190 proof (95% abv) and bottled at not less than 80 proof (40% abv).

Origin
● Rum derived from Latin word – Saccharum
● Rum was first produced in the Caribbean countries in the 17th Century.
● The sugar plantations were maintained by slaves who had been brought to the
Caribbean from Africa by the British.
● They distilled crude and harsh rum as early as 1647 in small pot stills in the sugarcane
fields.
● In those days, it was consumed without maturing and was the drink of English pirates
and the British Navy.
● This spirit was termed as “Rumbustion” – meaning uproar and “Rumbullion” – a
slang for a fracas or brawl.
 ● The British Navy issued rum to warm its sailors and treat scurvy.
● Admiral Vernon, nicknamed ‘Old Grog’ realized in 1740 that the heavy consumption
of Rum was affecting his crews’ efficiency; he ordered the rum be diluted with water
and served.

Manufacturing Process of Rum

Harvesting→ Cutting→ Juice extracted by passing through enormous, very heavy crushing
rollers→ Juice boiled→ Sugar concentrated→ Clarified = a thick syrup→ Passed through a
high-speed centrifugal machine → Sugar Crystals separated= molasses with about 5%
sugar→ fermented→ distilled = RUM

Classification of Rum:

• White Rum: They are generally light bodied usually clear and have subtle flavor.
• Golden Rum: Golden rum also known as Amber Rum, are generally medium bodied,
they are aged for several years in oak barrels.
• Dark Rum: They are dark and full bodied rum aged in oak barrels.
• Spiced Rum: These rums are infused with spices or fruit flavor, rum punches are blended
of rum &fruit juices, they are very popular in Caribbean countries.
• Anejo or Age: dated rums are aged rums from different vintages or batches that are
mixed together to ensure a continuity of flavor in brands of rum from years to years.
Jamaican Rums
● Rich, full-bodied & pungent.
● Distilled in Pot Still.
● It is non-filtered.
● Matured for more number of years.
Popular in English-speaking countries like Jamaica, Trinidad, Barbados, Guyana, etc.

Puerto Rican Rums

● The molasses is fermented in huge vats together with some of the mash from previous
fermentation.
● Resultant wash is distilled in Patent Still.
● Filtered with sand and burnt oak.
● Very dry & light-bodied.
● Popular in Spanish-speaking countries like Puerto Rico, Cuba, Venezuela, Haiti, The
Virgin Islands, etc.

Demerara Rums
• Made from sugarcane grown along the banks of the Demerara River in Guyana.
• More like Jamaican rums but differences exist due to different soil, climate, Variety
of sugarcane & use of Patent Still.
• Some are blends of 1/3rd Pot and 2/3rd Patent Still products.
• Much darker, less pungent, has less flavor and finesse.
• Obtainable at 43%, 48%, 57% % 75.5% al v/v.
Uses of Rum
• Drunk straight in rum-producing countries
• In The UK, The USA, etc. popular as base for mixed drinks
• Rum & Cola (Cuba Libre)
• In the kitchen – to flambé desserts, ice creams, fruit punch, candies, etc.
• Tobacco flavoring

Brand Names

Puerto Rican – Bacardi, Daiquiri, Don Q, Tropicana, Dry Cane, White diamond, Ron Rico,
Palo Viejo, Ron Merito
Jamaican – Lemon Hart, Captain Morgan, Myers, Rope & Anchor, Appleton
Demerara – Lemon Hart, Captain Morgan, Lamb’s Navy, Old Jack Dark
Indian – Old monk, McDowell’s celebration xxx, Contessa

BRANDY

Definition

Brandy is a spirit obtained from the distillation of fermented grape juice and suitably aged in
wood.
● The spirit distilled from any other fruit other than grapes are fruit brandies and must be
named after the fruit combined with the name ‘brandy’; e.g., Cherry Brandy, Peach
Brandy, Apricot Brandy.
● These fruit brandies are classified as eaux-de-vie and also known as alcohols Blanc.
Origin
● Distillation of wine started in the 16th century
● Probably at La Rochelle, a river port (river Charente) on the western coast of France
● Dutch called it Brandewijn
● Germans as Branntwein
Both of these mean Burnt wine

Cognac
● Of all the brandies produced in the world, Cognac is the most famous and most
prestigious.
● Brandy produced from grapes grown in the vineyards of the delimited district of Cognac,
surrounding the ancient town of Cognac, on the Charente river.
● Modern delimitation done in 1909. A decree made to protect Cognac from intimation and
accordingly to get Cognac name, the spirit must be made entirely from grapes grown in
the delimited region.
The Cognac District

Charente’s Sub-divisions (in order of quality)

● Grande Champagne: 14.65% land area

● Petite Champagne: 15.98% land area
● Borderies: 4.53% land area
● Bois: 64.84% land area
(Fins Bois, Bons Bois, Bois Ordinaires)

The cognac district

Climate
● Temperate and damp
● Hot summers
● Good rainfall in winters

Soil
● Chalk and limestone
● More the lime, better the Cognac

GRAPE VARIETIES FOR COGNAC

All White Grapes
● St. Emillion (elsewhere Ugni Blanc)
● Folle Blanche
● Colombard
PRODUCTION OF COGNAC
Grapes pressed twice, pips & stalks are not crushed (for less tannin)
↓
The wine produced is fruity, thin, harsh, slightly acid and unpleasant (8% to 10% al v/v)
↓
Fermentation takes up to 10 days
↓
Passed through settling bins (Racking)
↓
Distilled in alembic = 30% al v/v
↓
Distilled again in alembic = 70% al v/v
↓
Aged in Limousine oak (rich in tannin)
↓
= amber tone, delicate and mellow with a natural bouquet of grapes
↓
 Coupage (Blending)
↓
Dilution with distilled water
↓
Color adjustment with caramel
↓
Packaging

Types of Cognac
● Grand Champagne – It is the cognac produced entirely from brandies, made from the
grapes grown in Grande Champagne region.
● Petite Champagne – Made entirely from brandies produced from grapes grown in the
Petite Champagne region.
● Fine Champagne – It is the blend of brandies produced from grapes grown in Grande
Champagne (minimum 50%) and Petit Champagne areas.
Gradation of Cognac
⮚ The Alphabet System
⮚ The Star System
⮚ Some Legal Terms

ALPHABET SYSTEM
● C – cognac
● E – especial
● F – fine
● V – very
● S – superior
● P – pale
● O – old
● X – extra

ALPHABET & STAR SYSTEM

● Cognac laws is governed by ‘The Bureau National Interprofessional Du Cognac’.
● VS or *** - Very Special demand a minimum age of 3 years.
● Reserve / VO / VSOP – Youngest brandy in the blend to be at least 4 ½ years.
● Extra/ Napoleon – Youngest brandy in the blend to be 6 years.

Brand Names
1) Martell
2) Hennessey
3) Rémy Martin
4) Courvoiser
*These four brands jointly have a 75% market-share
Brand Name:
1) Bisquit
2) Camus
3) Moyet
4) Hine
5) Otard
6) Polignac
7) Salignac
8) Delamain
9) Prunier

Armagnac
(second only to Cognac)
● Region – Department of Gers, south-east of Bordeaux
● Centre of Trade – City of Condom
● Grapes – Same as cognac (folle blanche is also known as piquepoul)

How Armagnac is different from Cognac

● Soil – best Armagnac’s from sandy soil
● Distillation – in Armagnac Still
● Proof – Distilled at around 53% al v/v
● Character – stronger fruity nose & flavor, more pungent and heavier
● Maturation – in black oak of Gascony

Brand Names
1) Delord
2) Castagnon
3) Larresingle
4) Claverie
5) Mattiac
6) H.A.Sempé
7) Samalens
8) Chabot
9) Laubade

More Details
● The delimited areas of Armagnac identified in 1909 are Bas-Armagnac, Tenareze &
Haut-Armagnac.
● Armagnac is marketed in basquaise, a flagon-shaped bottle.
● Armagnac is the country of the three musketeers, and it is frequently capitalized on for
marketing.

Uses of Brandy
● After-dinner spirit – served in a brandy balloon/snifter/inhaler
● Coffee is laced or chased
● With hot water – antidote for cough & cold
● With soda – in a tall glass – any time of the day
● Flambé
● Kitchen – puddings, cakes, etc.
● Mixed drinks

GIN

Definition
Gin is a flavored alcoholic beverage produced by redistilling high proof spirits with juniper
berries and other botanicals.
● Gin originated over three centuries ago in Holland when Franciscus ‘de la Boe’
Sylvius, professor of medicine in Holland’s University of Leiden mixed juniper
berries and alcohol to cure kidney complaints.
● The word “Gin” is an abbreviation either derived from the French word ‘genievre’ or
the Dutch word ‘junever’ both meaning juniper berry.
● British soldiers took the drink before going into battle in the Netherlands which gave
them ‘Dutch Courage’.
● They developed liking for the taste and took the art of making this spirit to England.
● By 18th Century Gin became a cheap remedy for London’s poor and there was no
control over the production of Gin and was produced all over London.
● The famous phrase came about because of the cheapness of Gin. “Drunk for a penny
and dead drunk for two pence, clean straw or nothing”.
● Some employers even gave Gin to their employees as part payment of wages.
Styles of Gin
• Dutch Gin / Holland Gin / Schiedam Gin / Geneva Gin.
• London Dry Gin / Dry Gin / English Gin.

MANUFACTURING PROCESS OF DUTCH GIN

Equal quantities of malt, corn & rye are mashed and fermented
↓
Distilled in Pot Still (2 or 3 times)
↓
Redistilled with addition of Juniper berries and other aromatics
↓
Stored in glass lined containers and then bottled
MANUFACTURING PROCESS OF LONDON DRY GIN

75% Corn + 15% malt + 10% others mashed and fermented

↓
Distilled in Patent still (90% to 95% al v/v)
↓
 Dilution with distilled water (60% al v/v))
↓
Distilled in Pot Still with juniper berries and other botanicals
(85% to 90% al v/v)
↓
Dilution to marketing strength and bottled

PLYMOUTH GIN:
Full bodied, very aromatic made in 1 distillery known as coates & company
OLD TOM GIN:
Last remaining example of original lightly sweetened gin which was popular in 18th century
SLOE FIN:
In this the gin is infused with berry of red sloe

Brand Name:
1) Bombay Sapphire
2) Bombay London Dry
3) Plymouth Original Gin
4) Blue Riband
5) Bols
6) Kokma
7) De Kuyper
8) Hasekamp
9) Jonga Graan Jenver
10) Booth’s
11) Gordon’s
12) House of Lords
13) Calvert
14) Tanqueray
15) Gilbey’s
16) Beefeaters
17) White Satin

VODKA

Definition
Vodka is a neutral spirit distilled from any fermented material and treated in a way so as to be
without any distinctive colour, taste or aroma.
The word vodka is derived from Russian word “voda” meaning little water
 Origin
- Russia (17th century)
- Spread to Finland, Poland and rest of
North-East Europe
Vodka has come from the Russian word “WODKA” meaning, ‘Little Water’

Source
• Most plentiful and least expensive grains
• Principal grain is CORN
• Other grains used are wheat, rye, etc.

MANUFACTURING PROCESS
Germination
↓
Fermentation
↓
Distilled at more than 95% v/v
↓
Filtered through alternate layers of vegetable charcoal (Siberian birch) and quartz sand
↓
Dilution with distilled water
↓
Ageing not required
↓
Bottling

FLAVOURED VODKAS

Zubrowka
• Flavoured with Zubrowka grass from the forests of eastern Poland
• Yellowish tinge & aromatic bouquet
 • Exceptionally soft and smooth
• Ice cold – toto – straight

Flavoured Vodkas
Starka
• Means ‘old’
• Aged for about 10 years in oak casks previously used for ageing fine wines
• Amber colour & typically wine-like aroma
• Popular among brandy lovers

Pertsovka
• Dark brown Russian pepper vodka.
• Infusion of capsicum, cayenne & cubeb.
• Pleasant aroma with a burning taste.
• Czar Peter the Great seasoned his vodka with pepper – Russians still enjoy!

Yubileyneya Osobaya
• Flavoured with brandy & honey among other ingredients.
• Referred to as Jubilee Vodka.

Okhotnichya
• Flavoured with many herbs
• Definite aroma of heather honey
• Referred to as Hunter’s Vodka

Brand Name
• Smirnoff
• Nikolai
• White mischief
• Vladivar
• Bolshoi
• Bolskaya
• Romanov
• Fuel
 TEQUILA

● Believed to be the first spirit made in the Americas.

● Jalisco town of Tequila.
● National drink of Mexico.
● Legally made in and around the town of Tequila.
● Made from a Cactus: Agave Tequilana Weber/ Azul
(Also known as the Blue Agave / Century Plant / American Aloe / Mezcal)

HARVESTING

● Looks like pineapple, locals call pina.

● Harvested by jimadors.
● The spiky leaves are removed to get to the heart of the fruit known as pina.
● It weighs 40-70 pounds.
 MANUFACTURING PROCESS
The plant takes about 10-12 years to mature
↓
The ‘pineapple’ is split and oven-steamed
↓
Sweet sap (aguamiel) is extracted and yeast is added
↓
Fermentation takes about 2½ days
↓
Distilled twice in pot still
↓
Diluted with distilled water
↓
• Silver (Un-aged ones are bottled immediately)
• Aged ones take on a golden hue
Composition
● By law Minimum 51% blue agave
● TWO TYPES
● Mixto – It is tequila distilled from wash obtained from a minimum of 51% of agave
Tequila sugar and maximum of 49% of other sugar.
100% Agave – This tequila has 100% distillate from agave tequila weber.

Categories
• White Tequila: Un-aged and transparent in color
• Golden Tequila: It is un-aged silver tequila that has added and flavored with caramel
• Anjeo (Old Tequila): usually aged for 12-18months or even up-to 3-4 years.

Brands Name:
1) Jose curevo
2) Patron
3) Herradura
4) Sauza’s
5) Montezuma
6) Pepe lopez
7) Don juilo
8) Camino

Liqueur
Definition
An alcoholic beverage produced by combining spirits with fruits, herbs and other flavoring
elements and containing more than 2.5% by weight of sugar.
Origin
● Latin word- “LIQUIFACERE”- means to dissolve or melt
● Liqueurs were used as medicine for stomach ailments
● Since these medicines were harsh tasting so they were sweetened with honey

Other Names:
● Cordial -- Sweet (America)
● Digestif -- Digestive (France)

Classification:
● Base spirit
● Type of flavoring
● Method of manufacturing
In fruit liqueurs different portions of the fruits like peel, pulps etc. are used. In plant liqueurs,
leaves, herbs, barks are used.
FLAVOURING

Herbs Fruits Flowers Barks Roots Seeds

● Herbs – Basil, Peppermint, Rosemary, Sage, Thistle, Thyme etc.

● Flowers – Chamomile, Lavender, Lily, Rose, Saffron etc.
● Fruits – Berries, Peaches, Oranges, Pineapple, Banana, Raisins etc.
 ● Barks – Angostura, Myrrh, Sandalwood, Sassafras, Cinchona etc.
● Roots – Angelica, Celery, Ginger, Liquorice, Turmeric, etc.
● Seeds – Aniseed, Pepper, Juniper Berries, Caraway, Clove, Coffee etc.

Brandy is the most commonly used base spirits for liqueurs, others being Rum, Whisky,
neutral Spirit, etc.
Base Spirit

Brandy Rum Whisky Neutral Spirits

MANUFACTURING STYLES

Infusion Percolation Distillation

Manufacturing Styles
● Infusion / Maceration
● Flavorings steeped in high proof spirit (6-8 months) so that the alcohol absorbs the
character of the substance.
● Flavored spirit drawn off and filtered.
● Additional spirit is added to adjust the flavor, sweetened, some are aged.
(In case of delicate fruits like strawberries, raspberries, peaches etc.)

● Percolation
● Similar to coffee percolator.
● Flavoring agents in upper part.
● Spirit in lower part (pumped through the flavorings).
● This continues for weeks or even months
● Flavored spirit is separated and filtered
● Spirit is added to adjust the flavoring
● Sweetened (in case of vanilla beans and coco pods)

● Distillation
● In medium sized pot still, similar to gin still.
● Flavoring agents first soaked in spirit to soften for 24-48hrs.
● Additional brandy is added and distilled
● Sweetened, some are aged (Specially, in case of plant liqueurs)

Brands Name:
Liqueur Colour Flavour / base spirit Country
Abricotine Red Apricot / Brandy France
Avocaat Yellow Egg, Sugar/Brandy Holland
 Anisette Clear Aniseed / Neutral Spirit France, Spain, Italy
India, Sri Lanka,
Arrack Clear Herbs, Sap of Palm Trees
Jamaica
Bailey’s Irish Honey, Chocolate, Cream
Coffee Ireland
Cream Whiskey
Benedictine DOM
Yellow /
(Deo Optimo Herbs/Brandy France
Green
Maiximo)
Calvados Amber Apple/Brandy France
Green &
Chartreuse Herbs/Brandy France
Yellow
Cherry Brandy Deep Red Cherry/Brandy Denmark
Cointreau Clear Orange/Brandy France
Crème de Cacao Dark Brown Chocolate, Vanilla/Rum France
Heather, Honey,
Drambuie Golden Scotland
Herbs/Whisky
Grand Marnier Amber Orange/Brandy France
Glayva Golden Herbs, Spice/Whisky Scotland
Kirsch Clear Cherry/Neutral Spirit Scotland
Pale
Kahlua Coffee/Rum Mexico
Chocolate
Liqueur Colour Flavour / base spirit Country
Carraway seeds/Neutral East European
Kummel Clear
Spirit Countries
Maraschino Clear Maraschino Cherry Italy
Parfait Amour Violet Violet, Lemon peels, Spices France/Holland
Sambuca Clear Liquorice/Neutral Spirit Italy
Slivovitz Clear Plum/Brandy East Europe
Southern Comfort Golden Peaches/Oranges/Whisky United States
Strega (The Witch) Yellow Herbs, Barks, Fruit Italy
Tia Maria Brown Coffee/Rum Jamaica
Van der Hum Amber Tangerine/Brandy South Africa

Uses of Liqueurs
● After dinner drink- good for digestion
● Cocktail ingredient
● For specialty coffees
● For making desserts
● For flavouring ice creams and chocolates
● Sorbet can be made with liqueurs
● Served in liqueur glasses (30ml)
 BEER
History
• Kui – First early reference of a fermented beverage in china almost 6000 yrs ago
fermented from rice water.
• First reference of beer was during the (ancient Iraq) Sumerian era around 4000 BC. “The
Hymn to Ninkasi”, serves as both a prayer as well as a method of remembering the recipe
for beer in a culture with few literate people. Brewing during this era was discovered
accidentally.
• During the medieval period it was the monks who had mastered the art of brewing in a
scientifically sequenced procedure. They actually required some nutritious & good tasting
beverage which they could consume during their fasting period thus they started brewing
and termed them as liquid bread.

Definition
Beer is an alcoholic beverage made by brewing and fermenting malted barley (and sometimes
other cereals) with hops added to flavor and stabilize it

.
Ingredients used in beer manufacture process
• Water
• Cereal (BARLEY)- The source of carbohydrate
• Hops
• Yeast
• Additive(s)
Malt is germinated cereal grains that have been dried in a process known as “Malting”. The
grains are made to germinate by soaking in water, and are then halted from germinating
further by drying with hot air. Malting grains develops the Enzymes required to modify the
grain’s Starches into sugars. It also develops other enzymes which break down the proteins
in the grain into forms that can be used by yeast.

● Cereal – The source of carbohydrate in beer making. The best cereal for beer
production is barley. Apart from barley other grains like rye, maize etc are used but in
less quantity.
• Water – Water is the most important ingredient in the making of beer as it is the major
component of beer. The taste and type of water influences the character of beer.
• HOPS- (Humulus lupulus) belongs to the nettle family. It is used in form of flower buds
and is used as a flavoring and stabilizing agent. It imparts the bitter taste to the beer and
also acts as an anti-bacterial and clarifying agent preventing the addition of unwanted
particles.

Credit goes to Brabant Monastery for introducing HOPS to beer. The following are examples
of hops:
1. Hallertau Mittelfrüh- Germany
2. Goldings- UK
3. Saaz- Czech Republic
4. Cascade – USA
5. Goldings- UK
6. Yeast – Yeast is a micro-organism which helps in the process of fermentation.
Fermentation – is the process by which bacteria, yeast or any other micro- organism
converts sugar into alcohol and carbon di-oxide in the presence of moisture and oxygen.
Yeasts used in Beer Production are:
Saccharomyces Cerevisiae and
Saccharomyces Carlsbergensis

BEER MANUFACTURING PROCESS

Barley received and screened

Steeping

Kilning

Milling

Mashing
 Lautering

Brewing

Fermentation

Laagering

Carbonation

Packaging – Bottles, Cans, Kegs

Optional Steps
• Fining & Priming
TYPES OF BEER
ALE
1) Top fermentation
2) Fermented at higher temperature
3) Short fermentation
4) Short maturation
5) More hop-flavor
6) Generally higher alcohol (4% - 5%)

LAGER
1) Bottom fermentation
2) Fermented at lower temperature
3) Long fermentation
4) Long maturation
5) Less hop-flavor
6) Generally lower alcohol (3.2% - 4%)

Variations of Ale
• Stout
• Porter
Variations of Lager
• Light lager (Pilsner)
• Dark lager

Bottled or canned
• Below 70°F
• 1 to 3 months

Draught
• 36° to 38°F
• 2 weeks (48 hrs. in tropical countries)
Foreign beers
• Up to 5%

Indian beers
• Below 5% (strong variants – up to 8%)

Temperature
• Lager – 45°F
• Ale – 50°F
• Indians prefer at 40°F

Service-ware
• Bottles/Cans – glass/goblet/mug
• Draught – tankard (also pitchers)

BRAND NAMES
Ale
• Boddington’s
• Ballantine
• King of Ales
• Provisie

Stout
• Guinness
• Russian Imperial Stout
• Murphy
• Young’s Stout
• Beamish

Lager
• Heineken
• Budweiser
• Carlsberg
• San Miguel
• Lowenbrau
• St. Pauli Girl
• Olympia

Pilsner
• Pilsener Urquell
• Tuborg
• Konig

Brands Name:
Wine
Wine is an alcoholic beverage produced by the natural fermentation of ripe, freshly gathered
grapes – according to local traditions and practice.

The vine: vitis vinifera

● Only one species of a vast family with around 5000 varieties – but only about 50 are of
interest to us for wine-making.
● Every vine is a cutting – either on its own or grafted on another.
● Pips are used for crossbreeding experiments.
● Viticulture is practiced both at north and south of the equator
North: France, Italy, Germany, USA, etc.
South: Chile, Argentina, Australia, New Zealand, etc.
● The vine is a pampered plant:
a) Too much sun dries the pulp
 b) Too much rain limits the crop
c) Frost, gale, etc. ruins the harvest
● Other dangers: Oidium and mildew / red spiders / endemic moths / various Beatles, bugs
and mites / white, black and grey rots.

Preventions
● Sulphur spray
● DDT spray
Bordeaux mixture (Copper Sulphate + Slaked Lime + Water)

The Greatest Disaster (in the 1860s)

● All vines of Europe were destroyed by the attack of phylloxera vastratix (the devastating
leaf-withered).
● Phylloxera grows from grub to aphid while it lives in and feeds on the roots – destroying
the uppers of the vine.
● The American vine Vitis riparia (unsuitable for good wines) was brought to Europe in
1863 for experiments.
● Phylloxera came along as it always lived in the roots of Vitis riparia which is immune to
phylloxera.
● Phylloxera spread like an epidemic and destroyed all Vitis vinifera of Europe.

Solution
Grafting of vinifera uppers on riparia roots – now practiced all over the world

Composition of the Grape Berry

The grape berry is composed of Stem, Skin, Pulp and Seeds.
● Stem – Stem or stalk holds the grape in bunches. It contains tannins, minerals, acids and
cellulose. It is mostly used in the making of big, flavorsome red wine and is not used for
making white and light wines. Tannin is a necessary ingredient as it acts as a preservative
and anti-oxidant. Astringency flavor of the wine is due to tannins only.
● Skin – It contains tannins, pigments, flavoring materials and cellulose. The skin contains
the coloring pigments Anthocyanins that contribute color to the wine. The outer skin or
cuticle has a whitish cloudy coat known as bloom. This waxy substance contains wild
yeast and wine yeasts, including Saccharomyces Ellipsoideus, which contribute to the
fermentation process.
● Pulp – It is a soft flesh behind the skin of the grapes. It provides the juice, also known as
must, which is essential for fermentation. The must consists of 78 – 80 % of water, 10 –
25 % of sugar and 5 – 6 % of acids.
The acids present in the must are tartaric, malic, tannic and citrus acids. The acids help to
preserve wine and keep it fresh and brilliant. These acids react with alcohol and produce
esters, which provide bouquet to the wine.
● Seeds – They contains tannins, bitter oils and cellulose. Crushed pips impart bitter flavor
to the wine.
The composition of the grape berry changes throughout the ripening process. As the berry
ripens, the acid level decreases and sugar content increases in it. Flavors and colors also get
developed and become complex as the berry ages.
 Pulp

Examples of Wine Grapes

White Grapes
Chardonnay, Chenin Blanc , Colombard, Folle Blanche, Gewürztraminer, Müller-Thurgau,
Muscat, Palomino, Pinot Blanc, Riesling, Saint Emilion, Sauvignon Blanc, Sercial,
Trebbiano, Viognier.

Black Grapes
Cabernet Franc, Cabernet Sauvignon, Cinsault, Gamay, Grenache, Malbec, Merlot, Nebbiolo,
Pinot Noir, Syrah, Zinfandel, Pinot Meuniere

Viniculture
The process of growing the grapes from its cultivation till harvesting and maintaining the
appropriate climate to get better yield is known as viniculture
Vinification
The process of making the vine from grapes by means of fermentation and taking proper care
to convert grape juice into vine is called as vinification.

Drinking trends of 2021

● Fruit infused beer are in trend

● Ready to drink cocktails
● Cannabis infused beers
● Think pink – bring drinks appeal for posting pictures on social media
● Mexican liquors& flavors, Mezcal tequila are in trends
Cocktails
Definition
A cocktail is defined as a mixture of alcoholic and non-alcoholic blended together to provide
and appetizing and refreshing beverage where no single ingredient dominates the other
At same times it must be potable and non-toxic

Cocktail equipment
● Glass

● Muddler

● Hawthorne strainer

● Shaker
● Rimer

● Bar knife

● Blender
Different type of Cocktails:
1) Champagne Cocktails
2) Cobbler’s Cocktails
3) Colin’s Cocktails
4) Egg Nogs
5) Fizzers
6) Flips
7) Frappes
8) Juleps
9) Pousse Café
10) Jelly Shots

Classification based on methods of preparation

1) Build-up cocktails
2) Stirred cocktails
3) Shaken cocktails
4) Blended cocktails
5) Tall drinks

Whisky based cocktails

1) Manhattan
2) Old fashioned
3) On the rocks
4) God father
5) Whisky Saar
6) Mint julep
Gin based cocktails
1) Martini
2) Tom Collins
3) Singapore sling
4) Gibson

Rum based cocktails

1) Daiquiri
2) Pina colada
3) Between the sheets

Submitted By
Ruchi Jaiswal
Sap Id- 88012020073

-Thank you-