VODKA rule: Any vodka not made from either grain or potatoes would have to display the

products used in its production.

Absolut Blue
Produced in Ahus, Sweden using winter wheat. Black peppery, hint of cream soda and dough
bread aroma with liquorice finish. ‘Absolut’ instead of ‘Absolute’ due to a common adjective,
‘Country of Sweden’ used to be ‘Pure’ changed due to legal problem, and the silver metal
logo is the image of Lars Olsson Smith, a famous Swedish spirit producer aka the King of
Spirits.

Absolut Citron
Added extract of mandarin, orange, lemon, lime and grapefruit. Launched in 1988, the push
for Cosmopolitan.

Absolut Elyx
Distilled from a single-estate winter wheat from Rabelof. Distilled in a copper column still
dating from 1921. Light in weight with cream soda vanilla and fennel freshness, aroma of
flamed crème brulee.

Absolut Mandarin
Flavoured with orange and mandarin extract, launched in 1999. The first 100,000 bottles
were hand painted, so if you have an old bottle, it is now a collectible item.

Absolut Vanilla
Launched in 2003. Vanilla extract added. They had big problem during launching due to the
space-like white finish. They ended up shipping 198,000 bottles in four Jumbo Jets

Beluga
Distilled in Siberia, produced from malt using a natural fermentation process without the
addition of enzymes. After distillation Beluga undergoes quartz sand filtration and rested 3
months before bottling. Aroma of cracked pepper, cardamom, crushed mussel shells. Grainy
on the palate, with hint vanilla custard, lavender and honey

Belvedere
Launched in 1996, as super premium Polish vodka and the logo is the Polish Presidential
Palace.
A faint hint of vanilla and soft cream characters on the nose. Full, round, medium body and a
smooth, rich, and velvety texture on the palate. Notes of almond, clotted cream, and faint
Brazil nut characteristics on the long finish. Clean, silky with a creamy mouthfeel. Hints of
vanilla and white chocolate, and medium black pepper.

Ciroc
Distilled exclusively from grape spirit (Ugni Blanc) from Cognac region. Hint of zesty lemon
and honey for both aroma and taste, small hint pepper. No ‘grape’ flavour.
Ciroc Coconut
Launched in 2010 and “made with vodka infused with natural coconut and tropical fruit”.
Initial taste will be maraschino cherry.

Ciroc Red Berry

“Infused with essences of raspberry, strawberry and natural flavourings” in translation, Ciroc
added with commercial flavourings, with little added sugar.

Crystal Head
Owned by Dan Ackryod, famous Hollywood super star. Manufactured by Globefill Inc.
in Newfoundland and Labrador, Canada. Shaped bottle inspired by the legend of 13 crystal
heads. Dry overall flavour with cracked pepper and charcoal. The vodka is quadruple-
distilled and seven times filtered, with the final 3 filtrations through Herkimer diamond crystal
(quartz).

Finlandia
Launched in 1970, claimed to be world’s first designer vodka. Extremely pure vodka from
Finnish grown barley and using glacial spring water (retrieved from the Iced Age). Distilled
with an advanced continuous multi-pressure techniques. Super pure, no charcoal no
additives added. Hint of toasted nuts and barley bread.

Grey Goose
Launched in 1997. Distilled from wheat grown in Picardie, north France. It is then blended
with demineralised limestone-filtered spring water. Clean palate with graininy cracked
pepper, small hint of anise.

Grey Goose Le Poire

Launched 1st February 2007. Taste clean and crispy, more like thick skinned pear that has
been kept fresh using lemon zest.

Ketel One
Clean taste with a slight cracked black pepper tingle and silky soft mouthfeel. Hint notes of
fennel, citrus and sweet liquorice.

Ketel One Citron

Launched in 2000, created by infusing Ketel One with citrus essential oils. Two different types
of lemons, Sicily for sweetness and Spain for taste.

Ketel One Orange

Launched 30th April 2010, same date with Queen’s Day national holiday in Holland. The colour
represent The Dutch royal family name, The Family Nassau, House of Orange. Taste more on
the pith of orange with freshly grated mandarin aroma. Also a touch of warm spice.
Russian Standard
Launched in 1998. Russian Standard is the Russian vodka these days. On the label, it has the
signage of Dmitri Mendeleev, whom Russian Standard used the vodka recipe from. He also
the one who created the chemistry periodic table. Taste and aroma is herbal with sweet
vanilla tones, warm spice and ginseng with a soft and light finish.

Siwucha (She-Voo-Ha)
Rye vodka reproduction of a 16th century Polish vodka, both in flavour and packaging. It’s a
Polish moonshine. Composed of two rectified grain spirits, seasoned in oak barrels and a
scent of forest fruit flavour is added.

Skyy
Launched in 1991 by Maurince Kanbar, a San Francisco entrepreneur, because he drank an
impure vodka and got sick (I’d say too much vodka). So he decided to make the purest vodka
with lowest impurities of 0.8mg/L. Hint of coffee mocha after taste with pepper.

Skyy 90
Distilled from amber winter wheat The world's first 100% distillate is blended to 90 proof
(45%ABV)

Smirnoff Red
Highest selling vodka, produced in several locations around the world now. Hint of mineral
and black pepper. It has a faint of peppermint freshness.

Stolichnaya
Known as ‘Stoli’. The name meaning ‘capital city’ and the label is a famous Moscova Hotel,
Moscow. Distilled from wheat and rye grain using artesian water (pure underground water).
Filtered through quartz sand, activated charcoal (small pores of carbon) and through woven
cloth.

Wyborowa (means excellent in English)

Distilled 100% Rye from western Poland. Clean, soft and full flavour of pecan nuts, with
creamy mouthfeels.

Zubrowka Bison Grass Vodka (Zhu-Brov-Ka)

Small batch rye spirit distilled in single copper columns, before being distilled a further six
times through a six-column rectification plant for ultimate purity. Bison grass essence is
extracted in the distillery creating a pure aromatic essence. Herbal, grassy notes from the
Hierochloe Odorata grass (one blade for each bottle) to give that greenish colour.
GIN Rules:
Although several different styles of gin have evolved, it is legally differentiated into four
categories in the European Union, which are described as follows:
1. Juniper-flavoured spirit drinks
This includes the earliest class of gin, which is produced by pot distilling a fermented
grain mash to moderate strength (e.g. 68% ABV), and then redistilling it with botanicals to
extract the aromatic compounds. It must be bottled at a minimum of 30% ABV.

2. Genever
This is a juniper-flavoured spirit made not via the redistillation of botanicals, but by
simply adding approved natural flavouring substances to a neutral spirit of agricultural
origin. The predominant flavour must be juniper.

3. Distilled gin
Distilled gin is produced exclusively by redistilling ethanol of agricultural origin with
an initial strength of 96% ABV in stills traditionally used for gin, in the presence of juniper
berries and of other natural botanicals, provided that the juniper taste is predominant. Gin
obtained simply by adding essences or flavourings to ethanol of agricultural origin is not
distilled gin (Compound Gin)

4. London gin
London gin is obtained exclusively from ethanol of agricultural origin with a
maximum methanol content of 5 grams per hectolitre of 100% ABV equivalent, whose
flavour is introduced exclusively through the re-distillation in traditional stills of ethanol in
the presence of all the natural plant materials used, the resultant distillate of which is at
least 70% ABV. London gin may not contain added sweetening exceeding 0.01 grams of
sugars per litre of the final product, nor colorants, nor any added ingredients other than
water. The term London gin may be supplemented by the term "dry".

BRANDS:

Aviation
Launched in 2002 by a Seattle mixologist Ryan Magarian and the House Spirit Distillery in
Portland, Oregon. Classified as ‘American dry gin’, less juniper forward. 7 botanicals used
during distillation for flavouring are: juniper, lavender, sweet and bitter
orange peel, cardamom, coriander, Indian sarsaparilla, and anise seed. Complex gin with
citrus, herbal, floral and spice notes. Small juniper hint notes.
Beefeater (London dry style gin)
Launched 1862, Beefeaters are King Henry 8th personal bodyguards who protect the Tower
of London (Hence the man on the logo). Flavoured with 9 botanicals (juniper, angelica root,
angelica seeds, coriander seeds, liquorice, almonds, orris root, Seville oranges,
and lemon peel) which is also steeped 24 hours in alcohol prior distillation. More on the
orange after taste with hints of coriander.

Beefeater 24
Flavoured with 12 botanicals, which from the original 9 plus grapefruit, Japanese Sencha tea
and Chinese green tea. They have been steeped in alcohol for 24 hours. Soft, sweet on palate
with slight tannin from the tea.

Bols Genever (oldest style of original gin genever)

Flavoured with a whisky-like triple grain distillate made of corn, wheat and rye aka malt wine.
The malt wine then blended with juniper berry distillate and a separate botanical distillate
(coriander, caraway and aniseed). The recipe consist of 50% malt wine. Very resin like after
taste with malty and jasmine aroma.

Bombay Sapphire (London dry style gin)

Launched 1987. Flavoured with 10 botanicals (almond, lemon peel, liquorice, juniper berries,
orris root, angelica, coriander, cassia, cubeb, and grains of paradise) with Queen Victoria on
the emblem. Light juniper and lemon zest, but strong peppery/chili spice with vegetal notes.

Bulldog
Flavoured 3 different botanicals with dragon eye (longan fruit), poppy and lotus leaves. As
well as with the typical 9 botanicals (lemon peel, almond, cassia, lavender, orris, liquorice,
angelica, coriander and juniper) – total 12

Citadelle – Maisson Ferrand, Cognac (Plantation Rum producers)

Made in direct fire (naked flame) Charentais copper pot still using French wheat neutral spirit.
Flavoured with 19 botanicals, the point of difference will be nutmeg, cinnamon and genepi.
Clean, fresh after taste with hint citrus and heavy on cracked black pepper.

Citadelle Reserve
Introduced in 2008, is one of the first ‘aged gins’. It is aged via solera system as well. Aged in
French oak barrels. Big hit on lemon zest and juniper, but a hint of cream soda and dried
spiced oak from the barrel ageing.

Death's Door
Flavoured only with 3 botanicals: juniper, coriander and fennel. Fennel from Wisconsin and
junipers from Washington Islands. They also produce vodka and whiskey. Zesty palate with
oily spice.

G'Vine
Distilled from grape neutral spirit, which is later used to make 5 separate botanical spirits.
One with green flowers from Ugni Blanc (Ciroc grape) and the other from other typical
botanicals. Hints of rosewater, lime zest, cardamom and liquorice.
Gordon’s
Launched in 1769. Recipe only known by 12 people in the world and kept secret for 250 years.
Triple-distilled, the gin contains (7) juniper berries, coriander seeds, angelica root, liquorice,
orris root, orange and lemon peel. The yellow export label was used for the massive order by
the Australians in 1907. Flavours are ‘strong’ due to 47.3% ABV.

Hendrick’s
Launched in 1999 by William Grant in Scotland. Blended of two infused neutral grain spirits
from Bennet still and Carter-Head still. The final product then added with rose and cucumber
essence added hence the category of Compound gin.

London No.1 – Compound Gin

Marketed as the ‘Original Blue gin’ was supposed to be called ‘The London Gin’ due to being
distilled at London’s Thames Distillery. A striking turquoise-blue colour derived from
maceration with gardenia flowers, total 12 botanicals. Due to its colouring and flavour, it
cannot be called London Gin. High 47% ABV is strong in flavour with spicy black pepper.

Plymouth Gin
The father of all Gin Cocktails (23 cocktails from the Savoy). At 41.2% ABV the gin is less dry
than the common gin, it uses higher roots content to give it earthy feel as well as soft juniper
notes. The recipe dates back for 150 years old, 7 botanicals: juniper, coriander, lemon peel,
sweet orange peel, sweet angelica, orris and cardamom. No bitter botanicals are used. Black
Friars’ ship as the logo to respect the British Royal Army deployed in British India. Zingy
juniper and lemon, orange ripeness on the palate, with small hints of coriander and white
pepper.

Plymouth Navy Strength

By 1850 Coates & Co, the makers of Plymouth gin, were supplying over 1,000 casks of Navy
strength gin to the British Royal Navy for each year, Naval officers will mix it with Angostura
bitters and lime for ‘medicinal’ purposes. It also gave birth to gin and Tonic, with the use of
Tonic water to ward of malaria. ABV 57% everything is supercharged in flavour from the
original Plymouth gin.

Plymouth Sloe Gin - Using 1883 recipe where the sloe berries are slowly steeped in high
strength gin, Dartmoor water and other secret ingredients. No added flavour or colouring.
Flavour will be initial dryness followed by cherry, raspberry and figs, cloves, cooked fruits.
Black pepper hit at the end.

Tanqueray - London dry gin from Bloomsbury, London. Initially distilled by Charles Tanqueray
in 1830. Popular during prohibition where the company continued to ‘float’ the cases to
nearby island, and socialites would buy them at the black market and speakeasies. Famous
as Frank Sinatra’s favourite gin. The symbol of pineapple is a sign of wealth and power (as
pineapple back in 1800 is considered as a super exotic fruit) and the axes are told a symbol
of the family has partaken the 3rd crusade. Tanqueray sold 2 million of 9 Litre cases each year,
being top 5 selling gin the world. Typical 4 botanicals: juniper, coriander, angelica and
liquorice. Typical for a gin and tonic or Negroni.
Tanqueray Rangpur
Launched in 2006, is a traditional Tanqueray botanical recipe with addition of ginger, bay
leaves and Rangpur limes from India. Rangpur limes have orange coloured skins and orange
flesh. Sweet notes with lime domination.

Tanqueray Ten
Launched in 2000. Handcrafted in small batches distilled in the famous still called the Tiny
Ten. Unique addition of botanicals: fresh white grapefruit, fresh lime, fresh orange and
camomile flowers. No dried citrus. Better used for the Aviation, the Southside, and the Gin
Rickey. Silky even though 47.3% ABV. Big hit on the fresh citrus.

The Bitter Truth Pink Gin

Pink gin original cocktail is one part gin with one dash of angostura bitters. Created by the
Royal Navy, 1824 to treat sea sickness by Dr. Siegert. The Bitter Truth Pink gin is exactly a
blend of traditional gin with aromatic bitters. Best used in Gin and Tonic and classic Martini.
Smooth taste, with a good hit on junipers, hint of liquorice, caraway and fennel.

The Botanist Islay Dry Gin

A small batch gin distilled by Bruichladdich on Islay. Slow distilled in ‘Ugly Betty’ - a Lomond
Still or an oversized upside down dust-bin made of copper. The spirit is macerated with 9 base
botanicals before distillation. The alcohol vapour infusion from the distillation then passes
through the botanical basket containing 22 Islay wildly foraged aromatics. Dry, juniper taste
dominated with pine herbal complexity.

The classic 9 base botanicals 6. Elder flowers

7. Gorse flowers
1. Angelica root * 8. Heather flowers
2. Cinnamon bark * 9. Hawthorn flowers
3. Coriander seed * 10. Juniper (prostrate) berries
4. Cassia bark * 11. Lady’s Bedstraw flowers
5. Juniper berries * 12. Lemon Balm
6. Lemon peel * 13. Meadow Sweet
7. Liquorice root * 14. Peppermint leaves
8. Orange peel * 15. Mugwort leaves
16. Red Clover flowers
9. Orris root *
17. Sweet Cicely leaves
The 22 wild foraged botanicals 18. Tansy
19. Thyme leaves
1. Apple Mint 20. Water Mint leaves
2. Birch leaves 21. White Clover
3. Bog Myrtle leaves 22. Wood Sage leaves
4. Chamomile (sweet)
5. Creeping Thistle flowers
Xoriguer Gin (Sho-Ri-Gair)
Produced in the island of Menorca, Spain. Distilled at Mahon since 18th century when the
island was under British control and he port was used for a naval base. The gin is certified
Gluten Free. It was created to meet the demand of Royal Navy for Gin, so the locals produced
one using alcoholic wine and imported juniper berries. Due to its origins, traditions and
Mediterranean characteristics, Xoriguer Gin has official designation (denominación
geográfica) as a traditional specialty product “E. T. G. Mahón-Menorca” that is recognised
throughout the European Union.