ALCOHOLIC

BEVERAGES
• ALCOHOLIC BEVERAGE IS ANY POTABLE
( DRINKABLE) LIQUID CONTAINING ETHYL
ALCOHOL. IT MAY HAVE AS LITTLE AS ½ BY
VOLUME OR AS HIGH AS 95%.
ALCOHOLIC BEVERAGES CONSIST OF WINES,
DISTILLED SPIRITS, LIQUERS AND BEER.
• 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
• BRANDY- 40% BY VOLUME
• WHISKY, GIN, RUM, VODKA 40-45% BY VOLUME
• LIQUERS- AVERAGE 35% BY VOLUME
• Proof is defined as twice the alcohol (ethanol)
content by volume. For example, a whisky with
50% alcohol is 100-proof whiskey. Anything 120-
proof would contain 60% alcohol, and 80-proof
means 40% of the liquid is alcohol.
SPIRITS
• ARE ALCOHOLIC BEVERAGES THAT ARE OBTAINED BY
DISTILLATION, AFTER THEIR FERMENTATION FROM
VEGETABLES, GRAINS, PLANTS AND OTHER
SUBSTANCES WHICH ARE SUGAR OR STARCH BOUND.
• RUM
• PRODUCED IN MOST TROPICAL COUNTRIES
BECAUSE IT IS DISTILLED FROM SUGAR CANE AND
MOLLASESS. THIS SPIRIT IS NOW PRODUCED IN
COUNTRIES WHERE SUGAR CANE IS GROWN.
• RUM IS DISTILLED FOR NO LESS THAN 190 PROOF
AND IS USUALLY BOTTLED AT AS MUCH LOWER
PROOF
• WHITE RUM-EX: TANDUAY RUM, BACARDI
WHITE AND RONRICO WHITE
• 2.GOLD RUM- EX: TANDUAY GOLD, AND
BACARDI GOLD
• 3. DARK OR BLACK RUM EX: BACARDI DARK,
TANDUAY DARK AND RONRICO DARK.
BRANDY
• DISTILLED FROM FERMENTED JUICE OF RIPE GRAPES OR OTHER
FRUITS IF MADE FROM OTHER FRUITS USUALLY AGED IN IN WOOD
SET CORK.
• 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
QUALITY AND AGING OF BRANDIES
• 3 STARS – AGED FOR 18MONTHS
• VS- STANDS FOR VERY SUPERIOR- AGED FOR 8MONTHS
• VSOP- MEANS VERY SUPERIOR OLD PALE AGED FOR 4 ½
YEARS
• XO- AGED NOT LESS THAN 25-30 YEARS
• LOUI XIII - EXTRA OLD AGED NOT LESS THAN 100 YEARS
WHISKY
• IS A GENERAL NAME FOR LIQUORS OF NOT LESS THAN 80% PROOF
DISTILLED FOR MASH OR GRAIN, 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 MAYBE SERVED AS
FOLLOWS
• IN A SHOT GLASS OR OTHER SMALL GLASS WITH A GLASS OF WATER
ON THE SIDE
• ON THE ROCKS , SERVED IN A ROCK GLASS FILLED WITH ICE CUBES,
WITH WHISKY POURED OVER THE GLASS.
• HIGHBALL LIKE IN THE CASE OF SCOTCH SODA

• WHISKY DRINKS COULD BE SERVED BEFORE , AFTER OR BETWEEN

MEALS BUT ARE USUALLY NOT OFFERED WITH MEAL.
VODKA
• IS DERIVED FROM RUSSIAN WORD VODA MEANING WATER
IT IS A NEUTRAL SPIRIT DISTILLED FROM POTATOES 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 PROOF, REDUCED TO NOT MORE
THAN 100 PROOF OR LESS THAN 80 PROOF.
• 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.
TEQUILLA
• 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 TEQUILANA.
• TEQUILA HAS VERY UNUSUAL AND DISTINCTIVE TASTE. THE
FLAVOR IS SOMEWHERE HERBACEOUS , GRASSY AND
VEGETAL IN NATURE IT CONTAINS A MINIMUM OF 80 PROOF
ALCOHOL. THIS SPIRIT IS MOSTLY USED IN MIX DRINKS LIKE
MARGARITA .
• SOME PREFER TO DRINK IT STRAIGHT UP ALONG WITH SALT
AND SLICE OF LIME OR LEMON ON THE SIDE.
GIN
• IS A SPIRIT FLAVORED WITH JUNIPER BERRIES. IT CAN
EITHER BE DISTILLED OR COMPOUNDED SPIRIT THE
ALCOHOL CONTENT IS BETWEEN 34%- 47%.
• GIN IS ORIGINATED AS MEDICINAL LIQUOR.
LIQUEUR
• IS DERIVED FROM THE LATIN WORD “LIQUEFACERE” WHICH
MEANS TO DISSOLVE OR TO MELT. THAT IS WHY LIQUERS 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 AND FLOWER.
• EX: CRÈME DE MENTHE , KAHLUA , CRÈME DE CACAO,CURACAO,
TRIPLE SEC.
BEER
• THE WORD BEER COMES FROM THE HEBREW WORD “ BRE”
FOR GRAIN AND FROM THE SAXON WORD BEREWHICH
MEANS BARLEY.
• SCANDINAVIAN REFER TO IT AS BIER
• ENGLISH IT IS CALLED BEER
• SPANISH IT IS POPULARLY KNOW AS CERVEZA
 TYPES OF BEER
• ALE- A STRONG BEER WITH HIGH
ALCOHOL CONTENT IT IS HIGHLY
FERMENTED AND TASTES A LITTLE
BITTER AND HOPPY.
 LAGER
• IS A BOTTOM FERMENTED BEER STORED AT LOW TEMPERATURES FOR A
LONG PERIOD OF TIME , USUALLY FOR SEVERAL MONTHS
PILSNER
• IS A LIGHT HOPPY AND DRY LAGER