HMT202

WINES SPIRITS & LIQUEURS

UNIT-5
WHISKY
LEARNING OBJECTIVES
After reading this chapter, you will be able to-
 Understand various types of whiskies and their characteristics.
 List the brand names of various types of whiskies.
WHISKY
 Whisky is a spirit distilled from grain by pot still
or patent still method.
 The grains used may be barley, maize, rye,
wheat or the mixture of grain in varying
proportions, according to the regulations.
 The mixture may contain malted grain, un-
malted grain, or both.
 Distilled drink is aged in wooden barrels for a
minimum period of 2 years.
 The wood ageing smoothens the harshness of
the raw spirit and contributes flavor and color
to the spirit.
PRODUCTION OF WHISKY
 The initial stages of making whisky
are similar to the production of
beer except the addition of hops.
The fermented liquid is then
distilled in pot or patent still.
 The type of cereal or combination
of cereals, distillation method,
type of wood used for ageing,
period of ageing, and blending
process used in the production
vary according to the style of
whisky being produced and these
greatly influence the character of
whisky
STAGES OF WHISKY PRODUCTION

 MALTING
 GRINDING
 BREWING/ MASHING
 FERMENTATION
 DISTILLATION
 AGING
 BOTTLING
PRODUCTION OF WHISKY
SCOTCH WHISKY
By law, scotch whisky means whisky that has been-
 Distilled at a distillery in Scotland from malted
barley to which whole grains of other cereals
may be added
 Distilled at an alcohol strength less than 94.8
per cent 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 the minimum alcohol of 40 per cent
by volume
Whiskey Region of scotland
 FAMOUS DISTILLERIES

 SPEYSIDE- Balvenie, Macallan,

 HIGHLANDS- Dalmore, Glenmorangie,

Glen grant ,Glenfiddich,, Glenlivet

 LOWLANDS- Auchentoshan,
Glenkinchie , Highland Park

 ISLAY- Laphroaig, Ardbeg, Bowmore,

Bruichladdich,

 ISLANDS- Talisker, Highland Park, Jura

 CAMPBELTOWN- Springbank, Glen

Scotia,
SCOTCH WHISKY
 Malt Whisky: is made from malted
barley and then double distilled in pot
still.

 Grain Whisky: is made chiefly from corn

or wheat with a small percentage of
barley and barley malt and distilled in a
patent still.

 Blended whisky: Blended whisky is a mix

of malt and grain whiskies. Most of the
scotch sold in the market is blended
scotch. The proportion of malt to grain
whisky is between 20 and 40 per cent.
SINGLE MALT SCOTCH WHISKY BRANDS

 GLENFIDDICH
 GLEN GRANT
 THE GLENLIVET
 GLENMORANGIE
 GLENGOYNE
 MACALLAN
 HIGHLAND PARK
 JURA
 SPRING BANK
 BOWMORE
GRAIN SCOTCH WHISKY BRANDS

 CAMERON BRIG
 STRATHCOLM
 LOCH LOMOND
 R&B BORDERS
BLENDED SCOTCH WHISKY BRANDS
 JOHNNIE WALKER RED LABEL
 JOHNNIE WALKER BLACK LABEL
 JOHNNIE WALKER BLUE LABEL
 J&B RARE
 BLACK & WHITE
 BALLANTINE’S
 DEWAR’S
 GRANT’S
 CHIVAR REGAL
 FAMOUS GROUSE
 CUTTY SARK
 TEACHER’S
IRISH WHISKEY
 The Irish spell whisky as ‘whiskey’.
 Irish whiskey 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 the grains in a kiln by hot air.
 Irish whiskey is distilled thrice in pot still and
matured for a period of five years. Today, most
Irish whiskeys are patent distilled.
 The traditional Irish whiskey is unblended.
Standard Irish whiskey is a blend of malt and
grain whiskeys.
IRISH WHISKEY BRANDS
BLENDS-
 JAMESON
 BUSHMILLS
 PADDY
 POWERS
 BLACK BUSH
PURE POT STILL-
 GREEN SPOT
 JAMESON 15 YEAR OLD PURE POT STILL
 MIDLETON 25 YEARS OLD
SINGLE MALT-
 LOCKE’S SINGLE MALT
 TYRCONNELL
AMERICAN/US WHISKEY

 The Americans spell whisky as

‘whiskey’.

 All American whiskeys are made

from cereal, distilled mostly in
patent still at no more than 90 per
cent and aged in oak barrels
(except for corn whiskey which
may or may not be aged) and
bottled at not less than 40 per
cent abv.
TYPES OF US WHISKEY
Bourbon whiskey:
 It is named after the county Bourbon in
Kentucky.
 It is made from alcoholic wash of corn, rye,
wheat, and malted barley and the minimum
corn in the mixture should be 51 per cent.
 Most bourbon whiskeys are made from the
mash of corn, rye, and malted barley in the
proportion of 70%, 15%, and 15%
respectively.
 It is distilled in patent still and matured in
charred new oak casks for a minimum period
of two years.
 The charred barrels contribute special flavor
to the whiskey.
BOURBON WHISKY BRANDS

 Baker's.
 Booker's.
 Elijah Craig.
 Evan Williams.
 Jim Beam.
 Jim Beam Black.
 Knob Creek.
 Old Crow
TYPES OF US WHISKEY
Tennessee whiskey :
 Tennessee whiskey is sour mash
whiskey produced from mixture of
grain consisting of minimum of 51 %
corn, distilled in Tennessee, filtered
through sugar maple charcoal before
being matured in new charred oak
barrels for a minimum of two years.
 In sour mash process, along with the
fresh yeast, some mash from the
previous fermentation is added to the
new mash for fermentation. This will
impart the flavor and style of the
previous fermentation.
TYPES OF US WHISKEY

 Most Tennessee whiskeys

are made from the mash of
corn, rye, and malted barley
in the proportion of 80, 10,
and 10 per cent respectively.
 Tennessee whiskey is the
protected name for a sour
mash of American whiskey.
TENNESSEE WHISKEY BRANDS

 Jack Daniel's.
 George Dickel.
 Benjamin Prichard's.
 Nelson's Green.
 Collier and McKeel
TYPES OF US WHISKEY
Corn whiskey
 It is distilled from a mash of minimum of 80
% corn. It may or may not be aged. If aged, it
is usually for a period of six months.
BRANDS- Georgia Moon, Mellow Corn, Old
Gristmill, Dixie Dew
Rye whiskey
 It is distilled from a mash consisting of at
least 51 % rye and aged in charred new oak
barrels at least for 2 years. Most rye whiskeys
are made from the mash of rye, corn, and
malted barley in the proportion of 51, 39,
and 10 per cent respectively.
BRANDS- Jim Beam Rye, Old Overholt, Copper
Fox, Wild Turey, Koval, Hudson Manhattan Rye
AMERICAN WHISKY

• Some key types of American whiskey listed in the U.S. Code of Federal Regulations
include:
• Rye whiskey, made from mash that consists of at least 51% rye
• Rye malt whiskey, made from mash that consists of at least 51% malted rye
• Malt whiskey, made from mash that consists of at least 51% malted barley
• Wheat whiskey, made from mash that consists of at least 51% wheat
• Bourbon whiskey, made from mash that consists of at least 51% corn (maize)
• Corn whiskey, made from mash that consists of at least 80% corn
• Tennessee whiskey
CANADIAN WHISKEY
 Canadian whisky is often referred to as rye
whisky. Canadian whiskies were primarily
made from rye, but today most Canadian
whiskies are made using corn, wheat, and
other grains with a very small portion of
rye for flavoring.
 Canadians, whatever may be the
composition of grains used,
 call their whisky as rye whisky. In some
cases, the ratio of corn to rye will be as
high as 9:1. More corn is used in the mash
than the rye, yet it is called as rye whisky.
 Canadian whisky should be aged for a
minimum period of three years in oak
barrels, not necessarily new or charred.
CANADIAN WHISKEY BRAND NAMES

 ALBERTA PREMIUM
 CANADIAN CLUB
 CANADIAN 83
 CANADIAN FIVE STAR
 CROWN ROYAL
 SEAGRAMS VO
 WALKER’S SPECIAL
 GIBSON’S FINEST
 FORTY CREEK
 WISER’S OLD WHISKEY
JAPANESE WHISKY

 Japanese whisky is distilled

from millet, corn, and rice and
both the patent and pot still
methods of distillation are
employed.
 Japanese produce malt and
blended whiskies and their
single malt whiskies are as
good as the scotch.
JAPENESE WHISKY BRAND NAMES

 NIKKA
 SUNTORY
 YOICHI
 YAMAZAKI
 HIBIKI
POINTS TO REMEMBER

 Whisky is distilled from cereals and matured in oak barrels. The cereals used may be
single type or mixture of cereals, pot or patent distilled, short or long period of ageing,
etc.
 Scotland, Ireland, the USA, and Canada produce whisky. American and Irish distilleries
spell this spirit as ‘whiskey’.
 Of all the whiskies, scotch whisky is considered to be the best for its unique
characteristics attributed by the climate, water, and peat drying.
 Scotch employs pot distillation for its malt whisky and patent still for grain whisky.
POINTS TO REMEMBER

 Scotch is matured for a minimum period of three years. Most scotch available in the
market is the blend of malt whisky and grain whisky.
 Traditional Irish whiskey is produced from malted and un-malted barley, with or
without some other grains. It is pot distilled thrice and matured for a minimum period
of five years.
 Whiskeys from the USA are produced from the mash of mixed grain, mostly in patent
still and aged for a minimum period of two years in oak barrels. Bourbon, Tennessee,
Rye, Corn are the types of whiskeys produced in the USA, each having its own
characteristics.
 Canadian whisky is called as rye whisky though the proportion of cereals used in the
mash may have small quantity of rye. Canadian whisky is aged minimum for a period
of three years.
 HMT202
WINES SPIRITS & LIQUEURS

UNIT-5
BRANDY
LEARNING OBJECTIVES

At the end of the chapter, you will be able to

 define brandy and differentiate it from fruit brandies
 understand the term Cognac, delimited areas of Cognac, and its production method
 explain Armagnac, approved areas of Armagnac production, and its production
method
 differentiate Cognac and Armagnac
BRANDY

 Brandy is distilled from grapes.

 Spirit distilled from any other fruit
other than grapes are fruit brandies
and named after the fruit combined
with the word ‘brandy’. Example-
Cherry brandy, peach brandy
 Cognac and Armagnac are brandies
from France
BRANDY
COGNAC

 It is made in Cognac region of France in the

departments of Charente and Charente-
Maritime

 the spirit must be made entirely from the

grapes grown in the six sub-districts of the
delimited Cognac region of France.

 These six areas are:Grande Champagne,

Petite Champagne, Borderies, Fins Bois,
Bons Bois, Bois Ordinaires
BRANDY
PRODUCTION OF COGNAC

 Grapes : St Émilion (ugni blanc) is the Main

grapes used in the Cognac production . The
other grapes are folle blanche and colombard
though AC regulations permit eight varieties of
grapes. About 98 % of base wine is made from
St Émilion grapes.

 The ‘must’ of approved grapes is allowed to

ferment naturally without any addition of yeast
or sulphur dioxide for about 7–10 days which
results in dry and high acidic wine with low
alcoholic content of 8–10 per cent.
BRANDY
PRODUCTION OF COGNAC

 Distillation: Pot distilled twice in copper pot stills

called charente
 Maturing : The young cognacs which are raw,
fiery, and colourless are matured in weathered
Limousin or tronçais oak casks. It is aged at least
for a period of one and half years, though most
are aged for two to four years
 Blending: Cognac of various delimited regions are
blended to ensure consistency
 Bottling: The alcoholic strength of cognac is
brought down to 40–45 per cent abv by adding
distilled water. The colour is adjusted with a little
caramel. It is then filtered, rested, and bottled.
BRANDY
TYPES OF COGNAC
 Grande Champagne/ Grande Fine
Champagne
 Petite Champagne/Petite fine
Champagne
 Fine Champagne

LABEL LANGUAGE ( TO INDICATE AGE)

 Three star
 VSOP (very superior old pale)
 Luxury Cognacs
BRANDS OF COGNAC
BRANDY

ARMAGNAC

 It is made in Armagnac region of France

from Gers department

 The delimited areas of Armagnac are

Bas-Armagnac, Ténarèze, Haut-
Armagnac
BRANDY
PRODUCTION OF ARMAGNAC
 Grapes: The main grape varieties used in
the production of Armagnac are Saint-
Émilion (Ugni Blanc),Folle Blanche,
Colombard, and Baco Blanc (Baco A22)
 Distillation: It is distilled in ‘continuous still’.
Now, Armagnac is permitted to use Cognac
Pot still ( Charente)
 Ageing and Blending: The young Armagnac
is matured in ‘Monlezun’ oak casks.
Addition of caramel or sugar is not
permitted in Armagnac production.
 Bottling: Most Armagnac is sold in a flat
bottle called in French as basquaise
BRANDY

ARMAGNAC

TERMS ( TO INDICATE AGE)

 Three star,
 VO and VSOP,
 XO,Très Vieille Réserve,
Vieille Relique, Napoléon:
 Hors d’age
ARMAGNAC BRANDS
COGNAC VS ARMAGNAC
Points to Remember

 Brandy is distilled from grapes either by pot still of patent still depending on the style
of brandy being produced.
 Brandies assume such characteristics as body, colour, bouquet, etc. during ageing in
the casks.
 Of all the brandies produced in the world, Cognac is regarded as the best followed by
Armagnac.
 Cognac and Armagnac are brandies produced in delimited areas of Cognac and
Armagnac, France.
 Brandy distilled from any other fruit is termed as fruit brandy and it is named after the
fruit.
 HMT202
WINES SPIRITS & LIQUEURS

UNIT-5
RUM
LEARNING OBJECTIVES

At the end of the chapter, you will be able to

 know what rum is
 list the types of rum
 understand the characteristics of popular rum
 Name the brands of rum
RUM

 Rum is a spirit distilled from

fermented sugarcane by-products
such as sugarcane juice, sugarcane
syrup, and molasses. The most
commonly used by-product is
molasses.
 Rum is produced in all sugarcane-
producing countries of the world. The
most important countries are
Caribbean Islands, the USA,
Venezuela, Bolivia, Guyana, Brazil,
Mexico, South Africa, Australia, and
India.
RUM

CATEGORIES OF RUM

 White and light rum

 Gold Rum
 Dark Rum
 Spiced Rum
 Flavoured Rum
 Over proof Rum
 Premium Rum
FEATURES OF RUM
 Puerto Rican rum: The molasses is
fermented together with some of the
mash from the previous fermentation.
The wash is distilled in patent still and
matured in uncharred oak casks. The
following styles of rum are obtained
according to the maturation period.
 White rum: matured for a period of one
year. It is light-bodied and neutral-
flavoured rum
 Gold rum: matured for a period of three
years and coloured with caramel
 Vieux/liqueur rum: matured for a
period more than six years
 Puerto Rican rums are generally light-
bodied rums.
FEATURES OF RUM
 Jamaican rum The molasses is
allowed to ferment naturally by
yeasts in the air and then distilled
twice in pot still .It is matured in
oak casks for a minimum period of
five years. It gets its very dark
colour from the addition of
caramel.
 The rum is full-bodied and
pungent.
 Martinique rum It is distilled in
pot still from wash obtained by
fermenting concentrated
sugarcane juice.
FEATURES OF RUM

 Demerara rum It is dark-coloured rum and

is less pungent compared to Jamaican
rum. It is produced in Guyana along the
Demerara River. It is distilled in pot still
and bottled
 It is a traditional drink for ‘grog’ and the
‘zombie’.
 Batavia Arrack A little rice cake is added
to molasses and allowed to ferment
naturally. It is produced in Java, Indonesia.
After the initial ageing in Java, it is
transported to Netherlands for further
ageing up to six years. It is then blended
and bottled.
BRANDS OF RUM

Dark Rum:
Captain Morgan, Myers, Lamb’s Navy,
Appleton Estate

White Rum:
Bacardi, Don Q Cristal, Ron Rico. 10
Cane
POINTS TO REMEMBER

 Rum is produced from fermented sugarcane by-products, especially molasses.

 The wash is then distilled in patent still to produce light rum and in pot stills to obtain
strong rum.
 Rum, especially white rum, is extensively used in the cocktail preparation.
 Rum is used in culinary preparations to flavour and also to flambé.
 HMT202
WINES SPIRITS & LIQUEURS
UNIT-5
GIN
LEARNING OBJECTIVES

At the end of the class, you will be

able to

 Explain what Gin is

 understand various methods of
making Gin
 list the types of Gin
HISTORY OF GIN

 Gin originated in Holland, Franciscus de la Boe

 Invented as a medicine for kidney (mix juniper
berry)
 French word “Geniever” or Dutch “Juinever”
 British army used “Dutch courage”
 19th century, remedy for London’s poor
 Coffey still (1831)
 Mother’s ruin
 National drink of England
GIN

 Gin is a spirit, distilled from cereals and flavored

with juniper berries and coriander seeds.
 It is colorless spirit. It is not aged in wooden cask
as this will get the color from the wood. Stored in
stainless steel or glass-lined container until it is
bottled.
 However, Golden gin is stored in cask for a short
time to get the golden color.
 The main gin-producing countries are England,
Holland, Canada, and the USA.
TYPES OF GIN

Two main types of Gin are:

 Dutch Gin or Holland Gin: Distilled

twice in pot stills , with juniper berries
and other aromatics included in
second distillation
 London Dry Gin: Distilled first in patent
still, and then in pot still with the
addition of juniper berries and other
aromatics.
FLOW CHART OF DUTCH GIN PRODUCTION
FLOW CHART OF LONDON DRY GIN PRODUCTION
VARIOUS STYLES OF GIN

 London Dry Gin

 Plymouth Gin
 Dutch Gin
 Old Tom Gin
 Sloe Gin
 Lemon and Orange Gin
 Cold Compounded Gin
POINTS TO REMEMBER

 Two main types of Gin available in the market are—distilled and compounded.
 Compounded gin is the cheapest method of making gin. The concentrated flavouring
essence of juniper is blended with the highly rectified spirit, thus eliminating the
process of secondary distillation.
 Distilled gins use the word ‘distilled’ on the label, while compound gins do not mention
anything on the label.
 Dutch gin is best enjoyed neat and not suitable for cocktail preparation
 London dry gin is suitable for cocktail and it is rarely taken neat.
 HMT202
WINES SPIRITS & LIQUEURS
TEQUILA AND MEZCAL
LEARNING OBJECTIVES

At the end of the class, you will be able to-

 define tequila and identify the areas where tequila and Mezcal are produced
 explain the manufacturing process of tequila
 categorize the basic types of tequila and know various categories of tequila
TEQUILA
 Tequila is a Mexican liquor, distilled
from the fermented juice of blue–
green agave tequilana weber.
 To be legally labeled as tequila, it
must come from the area surrounding
tequila in the state of Jalisco, and very
limited other areas
 Tequila is distilled from 100 per cent
agave, but Mexican law permits
tequila distillers to mix other sugars,
such as corn sugar with agave to a
maximum limit of 49 % during
fermentation.
 Most tequila is bottled at 37–40% abv
per cent
PRODUCTION PROCESS OF TEQUILA
The following steps are involved in the production of
tequila
 The agave tequilana plant is harvested when they
are 8–10 years old.
 The spiky leaves of the agave are pulled out to get
the heart of the fruit that closely resembles a huge
pineapple It is called PIÑA and weighs
approximately 35–70 kg.
 The piñas are cooked ,cooled and crushed to extract
the juice called AGUAMIEL, either in the traditional
stone wheel, tahona or steel rollers.
 The juice is transferred to vat and yeast is added to
induce fermentation. Fermentation produces wash
of 5–7 % alcohol
PRODUCTION PROCESS OF TEQUILA

 The wash is distilled twice in pot still.

 The first distillation produces ordinario
which is about 20 % abv and the
second distillation results in tequila of
higher strength.
 The tequila at this stage may be
diluted and bottled as ‘silver tequila’ or
aged in oak casks.
 Aged tequila is then diluted to 40 %
abv and bottled..
TYPES OF TEQUILA

There are basically two types of tequila-

 Mixto (mixed) :Distilled from wash obtained from

a minimum of 51 per cent of agave tequilana sugar
and maximum of 49 per cent of other sugar.

 100 per cent agave : This tequila has 100 per cent
distillate from agave tequilana weber
CATEGORIES OF TEQUILA

 Joven abogado- means ‘young and adulterated’.

It is not 100% agave and is not aged. It is an
example of mixto.

 Blanco (white)- It is tequila without ageing and it

is very clear, without any color. They are also
called plata (silver)

 Reposado (rested/aged)- It is aged in oak casks

for a period of two months to one year. The
same casks used for maturing Bourbon whisky
may be used for ageing tequila.
CATEGORIES OF TEQUILA

 Añ ejo (aged)- aged for a

minimum period of one year, but
less than three years in govt.
controlled oak casks.

 Extra añejo (extra aged)- aged for

a minimum of three years in oak
casks.

 Oro (gold)- it is a blend of plata

with reposado, anejo or extra
anejo
BRANDS OF TEQUILA

AGAVERO CABO WABO CHINACO JOSE CUERVO

PATRON SAUZA CAMINO MONTEZUMA

MEZCAL
 Mezcal is produced from approved agave in a way
similar to tequila.
 Mezcal is produced from about 30 species of agave
certified by the Mexican government
 To be classified as mezcal, the drink must come
from any of the state-approved areas of
production, which are Oaxaca, Durango,
Guanajuato, Guerrero, San Louis Potosi,
Tamaulipas, and Zacatecas. Oaxaca has the highest
number of mezcal producers.
 Mezcal is very strong and has a smoky flavour.
 Worms that live in agave plant are hand-picked and
added to mezcal while bottling, especially in the
mezcal produced in the southern state of Oaxaca,
Mexico.
BRAND NAMES OF MEZCAL

GUSANO ROJO MEZCAL MONTE ALBAN MIGUEL DE LA MEZCAL

POINTS TO REMEMBER

 Tequila and mezcal are drinks distilled in pot stills in Government-certified areas in
Mexico. The state of Jalisco is known for tequila and Oaxaca for mezcal,
 A good quality d tequila comes from 100 per cent distillate of agave tequilana weber.
However, mixto type of tequila may have a maximum of 49 per cent distillate
 Tequila may be bottled colourless, without ageing or after maturing in wood.
 Tequila is made from only one variety of agave while mezcal can be made from any or
combinations of the 30 approved species of agave.
 HMT202
WINES SPIRITS & LIQUEURS
UNIT-5
VODKA
LEARNING OBJECTIVES

At the end of the class, you will be able to

 know about vodka and its origin

 types of vodka
 list the brands of vodka
VODKA
 Vodka is a highly rectified spirit prepared
from grain, potatoes, beet, grapes, or
molasses.
 Distilled in a patent still at very high proof
and filtered through activated charcoal or
fine quartz sand to make it completely
pure.
 Originated in and National drink of Russia
and Poland
 Perfect ingredient for making cocktails as
it is colorless and flavorless
 Vodka gained its popularity in the USA
through the cocktail Moscow Mule.
TYPES OF VODKA
Following are the types of vodka

 Neutral vodka: It is distilled from grain

or potato and highly rectified. It is
filtered through activated charcoal or
quartz sand.

 Gold : It is cask matured to derive

golden color from the wood.

 Flavored vodka: It is flavored with

various spices, herbs, and fruits.
BRAND NAMES OF VODKA
BRAND NAMES OF FLAVORED VODKA
POINTS TO REMEMBER
 Highly rectified and colorless spirit, obtained from potatoes, grain, or molasses
 It is congener-free drink . Some distillers flavor them and age them in casks