Vodka (Polish: wódka, Russian: водка) is adistilled beverage. It is composed primarily of water and ethanol with traces of impurities and flavorings. Vodka is made by distillation of fermentedsubstances such as grains, potatoes, or sometimes fruits.
Gin is a spirit which derives its predominant flavour from juniper berries (Juniperus communis). Although several different styles of gin have existed since its origins, it is broadly differentiated into two basic legal categories. Distilled gin is crafted in the traditional manner, by redistilling neutral spiritsof agricultural origin with juniper berries and other botanicals. Compound gin is made by simply flavoring neutral spirit with essences and/or other 'natural flavorings' without redistillation, and is not as highly regarded. The minimum bottled alcoholic strength for gin is 37.5% ABV in the E.U., and 40% ABV in the U.S
Rum is a distilled alcoholic beverage made fromsugarcane by-products such as molasses, or directly from sugarcane juice, by a process offermentation and distillation. The distillate, a clear liquid, is then usually aged in oak barrels. Rum can be referred to by descriptors such as "ron viejo" ("old rum") and "ron añejo" ("aged rum"). The majority of the world's rum production occurs in the Caribbean and Latin America (including TheDominican Republic, Martinique, Guatemala,Colombia, Venezuela, Bolivia, Barbados, Jamaica,Trinidad and Tobago, Puerto Rico, U.S. Virgin Islands, Brazil, Haiti, Belize, Grenada, Guyana, and Cuba). Rum is also produced in Australia, Fiji,Mexico, Hawaii, The Philippines, India, Reunion Island, Mauritius, and South Africa. Light rums are commonly used in cocktails, whereas "golden" and "dark" rums are typically consumed individually (i.e., "straight") or for cooking. Premium rums are also available, made to be consumed either straight or iced. Rum plays a part in the culture of most islands of the West Indies, and has famous associations with the Royal Navy (where it was mixed with water or beer to make grog) and piracy (where it was consumed as Bumbo). Rum has also served as a popular medium of economic exchange, used to help fund enterprises such as slavery, organized crime, and military insurgencies (e.g., the American Revolution and Australia's Rum Rebellion). Bourbon is a type of American whiskey – a barrel-aged distilled spirit made primarily from corn. The name of the spirit derives from its historical association with an area known as Old Bourbon, around what is now Bourbon County, Kentucky(which, in turn, was named after the French House of Bourbon royal family). It has been produced since the 18th century.[1] While it may be made anywhere in the United States, it is strongly associated with Kentucky specifically, and theAmerican South in general. The Process: The typical grain mixture for bourbon, known as themash bill, is 70% corn — with the remainder beingwheat and/or rye, and malted barley.[1] A mash bill that contains wheat instead of rye produces what is known as a wheated bourbon. The grain is ground and mixed with water. Usually, though not always, mash from a previous distillation is added to ensure a consistent pH across batches — and a mash produced in that manner is referred to as a sour mash. Finally, yeast is added and the mash isfermented. The fermented mash, which is referred to as the wash, is then distilled to (typically) between 65% and 80% alcohol. Distillation was historically performed using an alembic or pot still, although in modern production, the use of acontinuous still is much more common. The resulting clear spirit is placed in charred oakbarrels for aging, during which it gains color and flavor from the wood. Changes to the spirit also occur due to evaporation and chemical processes such as oxidation. Bourbons gain more color and flavor the longer they age. Maturity, not a particular age, is the goal. Bourbon can age too long and become woody and unbalanced. After aging, bourbon is withdrawn from the barrel, usually diluted with water and bottled to at least 80 US proof (40% abv).[7] Most bourbon whiskey is sold at 80 US proof. Other common proofs are 86, 90, 94, 100 and 107, and whiskeys of up to 151 proof have been sold. Some higher proof bottlings are marketed as "barrel proof", meaning that they have not been diluted or have been relatively lightly diluted after removal from the barrels. Bourbon whiskey may be sold at less than 80 proof but must be labeled as "diluted bourbon". Whisky (Scottish English) or whiskey (Hiberno-English) is a type of distilled alcoholic beveragemade from fermented grain mash. Different grains are used for different varieties, including barley,malted barley, rye, malted rye, wheat, and maize (corn). Whisky is aged in wooden casks, made generally of white oak, except that in the United States corn whiskey need not be aged. Whisky is a strictly regulated spirit worldwide with many competing denominations of origin and many classes and types. The typical unifying characteristics of the different classes and types are the fermentation of grains, distillation, and aging in wood. Indian whisky is an exception, where grain fermentation is not a requirement and the most common basis is fermented molasses. The requirement for aging in wood is also not entirely universal. Chemical Process: Whiskies and other distilled beverages such ascognac and rum are complex beverages containing a vast range of flavouring compounds, of which some 200 to 300 can be easily detected by chemical analysis. The flavouring chemicals include "carbonyl compounds, alcohols, carboxylic acidsand their esters, nitrogen- and sulfur-containing compounds, tannins and other polyphenoliccompounds, terpenes, and oxygen-containingheterocyclic compounds" and esters of fatty acids.[43] The nitrogen compounds includepyridines, picolines and pyrazines.[44] The flavouring of whisky is partially determined by the presence of congeners and fusel oils. Fusel oils are higher alcohols than ethanol, are mildly toxic, and have a strong, disagreeable smell and taste. An excess of fusel oils in whisky is considered a defect. A variety of methods are employed in the distillation process to remove unwanted fusel oils. Traditionally, American distillers focused on secondary filtration using charcoal, gravel, sand, orlinen to remove undesired distillates. Canadian distillers have traditionally employed column stillswhich can be controlled to produce an almost pure (and less flavourful) ethanol known as neutral grain spirit or grain neutral spirit (GNS).[45] Flavour is restored by blending the neutral grain spirits with flavouring whiskies.[46] Acetals are rapidly formed in distillates and a great many are found in distilled beverages, the most prominent being acetaldehyde diethyl acetal (1,1-diethoxyethane). Among whiskies the highest levels are associated with malt whisky.[47] This acetal is a principal flavour compound in sherry, and contributes fruitiness to the aroma.[48] The diketone diacetyl (2,3-butanedione) has a buttery aroma and is present in almost all distilled beverages. Whiskies and cognacs typically contain more of this than vodkas, but significantly less than rums or brandies.[49] Whisky that has been aged in oak barrels gets a number of components from the wood. One of these is cis-3-methyl-4-octanolide, known as the "whisky lactone" or "quercus lactone", a compound with a strong coconut aroma.[50][51] Commercially charred oaks are rich in phenolic compounds. One study identified 40 different phenolic compounds. The coumarin scopoletin is present in whisky, with the highest level reported inBourbon whiskey.[52] Depending on the local regulations, additional flavourings and colouring compounds may be added to the whisky. Canadian whisky may contain caramel and flavouring in addition to the distilled mash spirits. Scotch whisky may contain added(E150A) caramel, but no other additives. The addition of flavourings is not allowed in American"straight" whiskey, but is allowed in American blends. Whisky is often "chill filtered": chilled to precipitate out fatty acid esters and then filtered to remove them. Most whiskies are bottled this way, unless specified as unchillfiltered or non chill filtered. This is done primarily for cosmetic reasons. Unchillfiltered whisky will often turn cloudy when stored at cool temperatures or when cool water is added to them, and this is perfectly normal. Tequila (Spanish pronunciation: [teˈkila]) is a spiritmade from the blue agave plant, primarily in the area surrounding the city of Tequila, 65 kilometres (40 mi) northwest of Guadalajara, and in the highlands (Los Altos) of the western Mexican stateof Jalisco. The red volcanic soil in the surrounding region is particularly well suited to the growing of the blue agave, and more than 300 million of the plants are harvested there each year.[1] Agave tequila grows differently depending on the region. Blue agaves grown in the Highlands region are larger in size and sweeter in aroma and taste. Agaves harvested in the Lowlands, on the other hand, have a more herbaceous fragrance and flavor.[2] Mexican laws state that tequila can be produced only in the state of Jalisco and limited regions in the states of Guanajuato, Michoacán, Nayarit, andTamaulipas.[3] Mexico has claimed the exclusive international right to the word "tequila", threatening legal actions against manufacturers in other countries. Tequila is most often made at a 38–40% alcohol content (76–80 proof), but can be produced between 35–55% alcohol content (70–110 proof).[4] Though most tequilas are 80 proof, many distillers will distill to 100 proof and then dilute it with water to reduce its harshness. Some of the more well respected brands distill the alcohol to 80 proof without using additional water as a diluent. In 2009' distilleries such as Tequilera La Noria developed a process to reduce the harshness of high-proof tequilas, this process produces a higher quality version of the blanco/silver aged tequilas. Harvesting the agave plant remains a manual effort, unchanged by modern farming technologies, and stretching back hundreds of years. The agave is planted, tended, and harvested by hand. The men who harvest it, the "jimadores", possess generations of knowledge about the plants and the ways in which they need to be harvested. Thejimadores must be able to work swiftly in the tight rows, pull out the hijuelos (Agave offspring) without damaging the mother plant, clear the piñas(Spanish for pineapples), and decide when each plant is ready to be harvested . Too soon and there are not enough sugars, too late and the plant will have used its sugars to grow a quiote (20–40 foot high stem), with seeds on the top that are then scattered by the wind. The piñas, weighing 40 to 70 pounds, are cut away with a special knife called a coa. They are then shredded, their juices pressed out and put into fermentation tanks and vats. Some tequila companies still use the traditional method (artisanal) in which the piñas are crushed with a Tahona (stone wheel). The masquow, (Agave juice, and sometimes the fiber) is then allowed to ferment in either wood or stainless steel vats for several days to convert the sugars into alcohol. Each company keeps its own yeast a closely guarded secret. The fermented product is then distilled once to produce what is called "ordinario", a cloudy or milky liquid, and then distilled for a second time to produce a clear, silver Tequila. Some distilleries distill the product again to produce a triple distilled product. However, true tequila experts consider triple distilling of tequila flawed and believe that it removes too many flavor elements from the liquid. From there the Tequila is diluted and bottled as a "silver Tequila", or it is pumped into barrels to begin the aging process. Usually, there is a clear difference in taste between tequila that is made from lowland and highland agave plants. Agave plants that are grown in the highlands often have more sweet fruit flavor, but also more vegan notes due to the growing process. The distinction has become blurred recently due to the agave shortage that arose in 1999-2000. Since then, many of the larger lowland producers have rented property in the highlands and relied on agave from both areas to produce their tequila. Nevertheless, most agave plants are grown on west-facing slopes, allowing them to receive the most amount of sunlight throughout the day. These plants are taller, wider, and juicier. Agave grown in the lowlands have more earthy, fiberish flavors, and are typically on the smaller side. Aging Process: Reposado may be rested in oak barrels or casks as large as 20,000 litres, allowing for richer and more complex flavors. The preferred oak comes from the US, France or Canada, and is usually white oak. Some companies char the wood to impart a smoky flavor, or use barrels that were previously used with different kinds of alcohol (e.g. whiskey, scotch, or wine). Some reposados can also be aged in new wood barrels to achieve the same woody flavor and smoothness, but in less time. Añejos are often rested in barrels that have been previously used to rest reposados. The barrels cannot be more than 600 liters, and most are in the 200-liter range. Many of the barrels used are from whiskey or bourbon distilleries in America, France, or Canada, and Jack Daniels barrels are especially popular.This treatment creates many of the aspects of the dark color and more complex flavors of the añejo tequila. After aging of at least one year, the añejo can be removed from the wood barrels and placed in stainless steel tanks to reduce the amount of evaporation that can occur in the barrels. Cognac ( As an Appellation d'origine contrôlée, in order to bear the name Cognac, the production methods for the distilled brandy must meet specified legal requirements. It must be made from certain grapes (see below); of these, Ugni Blanc, known locally as Saint-Emilion, is the most widely used variety today.[citation needed] It must be distilled twice in copper pot stills and aged at least two years in French oak barrels from Limousin or Tronçais. Most cognacs are aged considerably longer than the minimum legal requirement, because cognac matures in the same way as whiskies and wine when aged in a barrel. Cognac is made from fruit brandy, called eau de viein English,[2] produced by doubly distilling the white wines produced in any of the growth areas. The wine is very dry, acidic, and thin, "virtually undrinkable",[3] but excellent for distillation and aging. It may be made only from a strict list of grape varieties, if it is to carry the name of one of the crus then it must be at least 90% Ugni Blanc(known in Italy as Trebbiano), Folle Blanche andColombard, although 10% of the grapes used can be Folignan, Jurançon blanc, Meslier St-François(also called Blanc Ramé), Sélect, Montils orSémillon.[4][5] Cognacs which are not to carry the name of a cru are freer in the allowed grape varieties, needing at least 90% Colombard, Folle Blanche, Jurançon blanc, Meslier Saint-François, Montils, Sémillon, or Ugni Blanc, and up to 10% Folignan or Sélect. Rating: According to the BNIC (Bureau National Interprofessionnel du Cognac), the official quality grades of cognac are the following: The names of the grades are in English because the British market was long the primary market for cognac or, as explained in the FAQ of the BNIC website, because most of the main initial trading posts were created by people from Britain. In addition the following can be mentioned: The crus where the grapes were grown can also be used to define the cognac, and give a guide to some of the flavour characteristics of the cognac: The growth areas are tightly defined; there exist pockets with soils atypical of the area producing eaux de vie that may have characteristics particular to their location. Hennessy usually uses the unofficial brandy grades for its cognac offerings, but has also produced three single distillery cognacs, each with very distinctive flavours arising from the different soils and, to a lesser extent, climate. Other cognac houses, such as Moyet, exclusively use the crus to describe their different cognacs. Brandy (from brandywine, derived from Dutchbrandewijn—"burnt wine")[1] is a spirit produced by distilling wine. Brandy generally contains 35%–60% alcohol by volume and is typically taken as anafter-dinner drink. Some brandies are aged inwooden casks, while some are simply coloured withcaramel colouring to imitate the effect of such aging (and some brandies are produced using a combination of both aging and colouring). Brandy is also produced from fermented fruits other than grapes, but these products are typically calledeaux-de-vie. In some countries, fruit flavouring or some other flavouring may be added to a spirit that is called "brandy". Distillation Process: Wine with an alcohol concentration of 8% to 12%ABV and high acidity is boiled in a pot still.Vapours of alcohol, water, and numerous aromaticcomponents rise and are collected in a condenser coil, where they become a liquid again. Becausealcohol and the aromatic components vaporise at a lower temperature than water, the concentration of alcohol in the condensed liquid (the distillate) is higher than in the original wine. After one distillation, the distillate, called "low wine," will contain roughly 30% alcohol (ethanol) by volume. The low wine is then distilled a second time. The first 1% or so of distillate that is produced, called the "head," has an alcohol concentration of about 83% and an unpleasant odour, so it is discarded (generally, mixed with another batch of low wine, thereby entering the distillation cycle again). The distillation process continues, yielding a distillate of approximately 70% alcohol (called the "heart"), which is what will be consumed as brandy. The portion of low wine that remains after distillation, called the "tail," will be mixed into another batch of low wine (so that the tail enters the distillation cycle again, as does the head). Distillation does not simply enhance the alcohol content of wine. The heat under which the product is distilled and the material of the still (usuallycopper) cause chemical reactions to take place during distillation. This leads to the formation of numerous new volatile aroma components, changes in relative amounts of aroma components in the wine, and the hydrolysis of components such as esters. Aging:Flavours from distillation
Flavours from oak
Flavours and colouring from additives
Chill filtration
/ˈkɒnjæk/ kon-yak), named after the town of Cognac in France, is a variety of brandy. It is produced in the wine-growing region surrounding the town from which it takes its name, in the French Departements of Charente and Charente-Maritime.Grapes
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