2. LIQUID HISTORY
My great, great grandmother from
Lithuania used to say. Vodka is only drunk
for a reason, and if you have a bottle of
vodka you’ll always find a reason!

3. VODKA FACTS
• 1 out of every 4 bottles sold in the us is vodka

4. VODKA FACTS
• 1 out of every 4 bottles sold in the us is vodka
• This equals 44 million 9 liter cases sold a year.

5. VODKA FACTS
• 1 out of every 4 bottles sold in the us is vodka
• This equals 44 million 9 liter cases sold a year.
• Over 400 brands sold

6. VODKA FACTS
• 1 out of every 4 bottles sold in the us is vodka
• This equals 44 million 9 liter cases sold a year.
• Over 300 brands sold
• Why:
– Vodka is quick to produce and get to market

7. VODKA FACTS
• 1 out of every 4 bottles sold in the us is vodka
• This equals 44 million 9 liter cases sold a year.
• Over 300 brands sold
• Why:
– Vodka is quick to produce and get to market
– Mixability
• Its ability to mix with almost anything, means there
is a cocktail to fit every taste, savory, sweet, dry

8. VODKA FACTS
• 1 out of every 4 bottles sold in the us is vodka
• This equals 44 million 9 liter cases sold a year.
• Over 300 brands sold
• Why:
– Vodka is quick to produce and get to market
– Mixability
• Its ability to mix with almost anything, means there
is a cocktail to fit every taste, savory, sweet, dry

9. VODKA’S FIRST STEPS
• THE Year Is 900 AD the only thing to drink
is BEER, MEAD AND WINE

10. GRAPE BEGININGS

11. VODKA’S FIRST STEPS
Back then:
Booze was hard to ship
Limited inside storage
Low in Alcohol

12. VODKA’S FIRST STEPS
13th to 14th Century
Natural fermentation
Accidental Distillation
Filtration

13. VODKA’S FIRST STEPS

14. Grapes to Grain

15. VODKA’S FIRST STEPS
 14TH Century: The Pot Still
Arrives in Eastern Europe
 The word for “Vodka” –
“Woda” was documented in
Poland
 15th Century: It is
documented in Russia as
“Voda”
15

16. VODKA ADVANCES
 17TH Century:
– Vodka rises up the social scale
– Peter the Great: travels to bring back
technical advancements

17. VODKA ADVANCES

18. VODKA ADVANCES
 Dmitry Mendeleev..
 In 1894 he discovered that
the 40% water-alcohol
mixture was the most
homogeneous

19. Vodka Comes America

20. SMIRNOFF VODKA
 1930: Enters the USA but
unfortunately it is unsuccessful
 1950: Joins up with Hublien
Inc, a marketing company who
kicks off the brand with two
unconventional methods
.

21. MOSCOW MULE
1 1/4 oz Smirnoff vodka
- 3 oz. ginger beer
- 1 tsp. sugar syrup
- 1/4 oz. lime juice
- 1 sprig mint
- 1 slice lime

22. SMIRNOFF LEAVES YOU
BREATHLESS
It also leaves you in strange
situations where your obviously
drunk wife dances with glee at the
sight of her 8th martini on your top
hat.
Pictured: Rod Alexander and Bambi
Lynn (Mrs. Rod Alexander)

23. How Vodka is Produced

24. STEP ONE- RAW MATERIALS
Throughout history, vodka has
been created with many base
ingredients.
Examples would include:
3. Wheat
4. Rye
5. Barley
6. Corn
7. Neutral Grains
8. Grapes
9. Potatoes

25. RAW MATERIAL
THE RAW MATERIALS ARE ONE OF
THE MOST IMPORTANT FACTORS
IN FLAVOUR:
• WHEAT GIVES ANISEED CHARACTERS

26. RAW MATERIAL
THE RAW MATERIALS ARE ONE OF
THE MOST IMPORTANT FACTORS
IN FLAVOUR:
• WHEAT GIVES ANISEED CHARACTERS
• RYE GIVES A NUTTY SWEETNESS

27. RAW MATERIAL TASTE
DIFFERENCES
THE RAW MATERIALS ARE ONE OF
THE MOST IMPORTANT FACTORS
IN FLAVOUR:
• WHEAT GIVES ANISEED CHARACTERS
• RYE GIVES A NUTTY SWEETNESS
• CORN GIVES A BUTTERY, CORN ON
THE COB TASTE

28. RAW MATERIALTASTE
DIFFERENCES
THE RAW MATERIALS ARE ONE OF
THE MOST IMPORTANT FACTORS
IN FLAVOUR:
• WHEAT GIVES ANISEED CHARACTERS
• RYE GIVES A NUTTY SWEETNESS
• CORN GIVES A BUTTERY, CORN ON
THE COB TASTE
• POTATO GIVES A CREAMY, STARCHY
TEXTURE

29. RAW MATERIAL TASTE
DIFFERENCES
THE RAW MATERIALS ARE ONE OF
THE MOST IMPORTANT FACTORS
IN FLAVOUR:
• WHEAT GIVES ANISEED CHARACTERS
• RYE GIVES A NUTTY SWEETNESS
• CORN GIVES A BUTTERY, CORN ON
THE COB TASTE
• POTATO GIVES A CREAMY, STARCHY
TEXTURE
• GRAPE IMPARTS A RAISIN, HONEYED
CITRUS TASTE

30. LIQUID YIELD’S
THE RESULTANT YIELDS ALSO
VARY GREATLY, AFFECTING THE
FINAL PRICE OF VODKAS.
• 100KG OF POTATOES YIELDS
APPROX 10L OF SPIRIT

31. LIQUID YIELD’S
THE RESULTANT YIELDS ALSO
VARY GREATLY, AFFECTING THE
FINAL PRICE OF VODKAS.
• 100KG OF POTATOES YIELDS
APPROX 10L OF SPIRIT
• 100KG OF GRAPES YIELDS APPROX
12L OF SPIRIT

32. LIQUID YIELD’S
THE RESULTANT YIELDS ALSO
VARY GREATLY, AFFECTING THE
FINAL PRICE OF VODKAS.
• 100KG OF POTATOES YIELDS
APPROX 10L OF SPIRIT
• 100KG OF GRAPES YIELDS APPROX
12L OF SPIRIT
• 100KG OF WHEAT OR BARLEY
YIELDS APPROX 35L OF SPIRIT

33. LIQUID YIELD’S
THE RESULTANT YIELDS ALSO
VARY GREATLY, AFFECTING THE
FINAL PRICE OF VODKAS.
• 100KG OF POTATOES YIELDS
APPROX 10L OF SPIRIT
• 100KG OF GRAPES YIELDS APPROX
12L OF SPIRIT
• 100KG OF WHEAT OR BARLEY
YIELDS APPROX 35L OF SPIRIT
• 100KG OF CORN YIELDS APPROX
40L OF SPIRIT

34. STEP 2 -FERMENTATION
SIMPLE DEFINITION: THE
PROCESSOF CONVERTING
SUGAR TO ALCHOL AND CO2

35. GRAIN FERMENTATION
Starts with Beer

36. GRAPE FERMENTATION
STARTS WITH WINE

37. Step 3- WATER

38. STEP 4-DISTILLATION
.
• DISTILLATION ACHIEVES 2
THINGS:
• BRINGS THE VODKA’S
STRENGTH TO THE
DESIRED ALCOHOLIC
PERCENTAGE
• REMOVES IMPURITIES

39. HOW DISTILLATION WORKS
• The wash/wine is placed
in a still (continuous or pot
still)

40. HOW DISTILLATION WORKS
• The washed is placed in a
still (continuous or pot still)
• Heat is applied
underneath the still to heat
the liquid
•

41. HOW DISTILLATION WORKS
• The washed is placed in a
still (continuous or pot still)
• Heat is applied
underneath the still to heat
the liquid
• The alcohol boils and turn
into vapor leaving the
water behind.

42. HOW DISTILLATION WORKS
•
• The vapor travels up the still
& the top will gather in a coil.

43. HOW DISTILLATION WORKS
•
• The vapor travels up the still
& the top will gather in a coil.
• Cold water is applied to the
outside of the coil

44. HOW DISTILLATION WORKS
•
• The vapor travels up the still
& the top will gather in a coil.
• Cold water is applied to the
outside of the coil
• The cold water condenses
the vapor back into liquid.

45. HOW DISTILLATION WORKS
•
• The vapor travels up the still
& the top will gather in a coil.
• Cold water is applied to the
outside of the coil
• The cold water condenses
the vapor back into liquid.
• This liquid is then collected
and separated into heads,
heart and tails

46. DISTILLATION
Pot vs Continuous

47. STEP 5- FILTRATION

48. FLAVORS
1986- Flavored vodka was
introduced in the United States

49. FLAVORS
VARIETY OF TECHNIQUES TO FLAVOR
THEIR SPIRIT.
• Method One: Essential oils from the peel of
the fruit rather than the pulp produce the truest
essence of flavor.

50. FLAVORS
VARIETY OF TECHNIQUES TO FLAVOR
THEIR SPIRIT.
• Method One: Essential oils from the peel of
the fruit rather than the pulp produce the truest
essence of flavor.
• Method Two: Maceration add aromatic
oils to the clear vodka by macerating, or
steeping, the fruit in the vodka for several
weeks then distilling again to purify.

51. FLAVORS
VARIETY OF TECHNIQUES TO FLAVOR
THEIR SPIRIT.
• Method One: Essential oils from the peel of
the fruit rather than the pulp produce the truest
essence of flavor.
• Method Two: add aromatic oils to the clear
vodka by macerating, or steeping, the fruit in
the vodka for several weeks then distilling
again to purify.
• Method Three: Others use blends of natural
fruit essences and add them to vodka at the
end of the production process, just prior to
bottling.

52. FLAVORS
VARIETY OF TECHNIQUES TO FLAVOR
THEIR SPIRIT.
• Method One: Essential oils from the peel of
the fruit rather than the pulp produce the truest
essence of flavor.
• Method Two: Some distillers add aromatic
oils to the clear vodka by macerating, or
steeping, the fruit in the vodka for several
weeks then distilling again to purify.
• Method Three: Others use blends of natural
fruit essences and add them to vodka at the
end of the production process, just prior to
bottling.
• Method Four: cost-effective brands may use
a blend of synthetic essences that are mixed
with the vodka.

54. THE BIRTH OF CÎROC
VO D K A and GRAPE
Cold Warm
Clean Flavors
Harsh Heritage
54

55. THE BIRTH OF CÎROC

56. THE BIRTH OF CÎROC
Gaillac is a place of historical importance. It was the
second place where Romans planted grapes after they
settled in new lands and spread the wine culture in 900 AD.
HOME OF THE UGNI BLANC GRAPE

57. THE BIRTH OF CÎROC
• Many samples of Grape from
around France were tasted.

58. THE BIRTH OF CÎROC
• Many samples of Grape from
around France were tasted.
• The grape chosen was the
Mauzac Blanc. It was chosen for
its citrus and apply flavours.

59. THE BIRTH OF CÎROC
• Many samples of Grape from
around France were tasted.
• The grape chosen was the
Mauzac Blanc. It was chosen for
its citrus and apply flavours.
• The Mauzac grapes are picked
late in the season for optimum
ripeness.

60. THE BIRTH OF CÎROC
• Many samples of Grape from
around France were tasted.
• The grape chosen was the
Mauzac Blanc. It was chosen for
its citrus and apply flavours.
• The Mauzac grapes are picked
late in the season for optimum
ripeness.
• The Mauzac grape needs extra
time reach full maturity

61. THE COLD PROCESS
Unlike grain, grapes do not need
heat to release their fermentable
sugars.

62. THE COLD PROCESS
Unlike grain, grapes do not need
heat to release their fermentable
sugars.

63. COLD MACERATION
Pulp – No Flavor
Skin – Full of Flavor
After the de-stemming, the
grapes are cold macerated
at approx. 4° for about 24
hours.
COLD MACERATION VATS

64. COLD STORAGE
Macerated grapes are
place in tanks.

65. COLD STORAGE
Macerated grapes are
place in tanks.
The heavy pulp falls to the
bottom.

66. COLD STORAGE
Macerated grapes are place in
tanks.
The heavy pulp falls to the
bottom.
The pulp is taken to a special
cold storage vat where it is
rested at 0°c

67. COLD STORAGE
Macerated grapes are place in
tanks.
The heavy pulp falls to the
bottom.
The pulp is taken to a special
cold storage vat where it is
rested at 0°c
Left behind are the light fresh
juices

68. FERMENTATION
•Two fermentations: at cool
temperatures (18-20°C)
FERMENTATION VAT

69. FERMENTATION
•Two fermentations: at cool
temperatures (18-20°C)
– one: with the light citrus juices
FERMENTATION VAT

70. FERMENTATION
•Two fermentations: at cool
temperatures (18-20°C)
– one: with the light citrus juices
– second: with the heavy, rich,
aromatic juices
.
FERMENTATION VAT

71. FERMENTATION
•Two fermentations: at cool
temperatures (18-20°C)
– one: with the light citrus juices
– second: with the heavy, rich,
aromatic juices
Fermentation will last for two weeks.
FERMENTATION VAT

72. FERMENTATION
The two are then blended to
form the Mauzac wine of 12
% ABV
FERMENTATION VAT

73. FERMENTATION
The two are then blended to
form the Mauzac wine of 12
% ABV
This wine is again stored again
at 0° to await distillation.
FERMENTATION VAT

74. MAUZAC DISTILLATION
The resultant Mauzac wine is then transferred to our small family run
distillery deep in the French countryside, for the distillation process.
SVE DISTILLERY

75. MAUZAC DISTILLATION
The Mauzac Wine is distilled
continuously, twice through a
two column 100% copper still
(2x2 = 4 times)

76. MAUZAC DISTILLATION
The Mauzac Wine is distilled
continuously, twice through a two
column 100% copper still
(2x2 = 4 times)
The resultant spirit comes off the
still at 93.5% ABV.

77. MAUZAC DISTILLATION
The Mauzac Wine is distilled
continuously, twice through a two
column 100% copper still
(2x2 = 4 times)
The resultant spirit comes off the
still at 93.5% ABV.
The result of this quadruple
distillation is the Mauzac Spirit, or
‘Essence’ of Cîroc

78. UGNI BLANC SPIRIT
The Ugni Blanc grapes come from the
country side north of Bordeaux.
.
THE UGNI-BLANC GRAPE

79. UGNI BLANC SPIRIT
The Ugni Blanc grapes come from the
country side north of Bordeaux.
The grapes are fermented to make a
simple wine of about 8% abv.
.
THE UGNI-BLANC GRAPE

80. UGNI BLANC SPIRIT
The Ugni Blanc grapes come from the
country side north of Bordeaux.
The grapes are fermented to make a
simple wine of about 8% abv.
This wine is then distilled in a four-
column continuous still to produce
rectified neutral grape spirit at 96.5%
abv
This makes up about 95% of Cîroc. THE UGNI-BLANC GRAPE
.

81. THE FIFTH DISTILLATION
This final distillation marries the two elements and emphasises the aromatic
character. More complex flavours are created thanks to the interaction
between the two grape spirits and the copper.
Cîroc POT STILLS

82. TASTING AND THE
FOUR F’S

83. TASTING AND THE FOUR
F’S
VODKA’S KEY INFLUENCES

84. TASTING AND THE FOUR
F’S
VODKA’S KEY INFLUENCES
Raw material

85. TASTING AND THE FOUR
F’S
VODKA’S KEY INFLUENCES
Raw material
Fermentation

86. TASTING AND THE FOUR
F’S
VODKA’S KEY INFLUENCES
Raw material
Fermentation
Water

87. TASTING AND THE FOUR
F’S
VODKA’S KEY INFLUENCES
Raw material
Fermentation
Water
Distillation method

88. TASTING AND THE FOUR
F’S
VODKA’S KEY INFLUENCES
Raw material
Fermentation
Water
Distillation method
Filtration

89. TASTING AND THE FOUR
F’S
 Fragrance: Odour, scent or perfume. What
does it smell of?

90. TASTING AND THE FOUR
F’S
 Fragrance: Odour, scent or perfume. What
does it smell of?
 Flavour: The sensory reaction to a stimulus in
the mouth. What does it taste of?
It should taste like the ingredients used
bread dough, grain, nuttiness, minerals, grapes etc

91. TASTING AND THE FOUR
F’S
 Feel: The physical impression of a liquid in the
mouth. How does it feel in your mouth? Is it thin,
mouth coating, smooth?
– It should silky, clean, smooth, gentle, oily, full,
rich, creamy

92. TASTING AND THE FOUR
F’S
 Feel: The physical impression of a liquid in the
mouth. How does it feel in your mouth? Is it thin,
mouth coating, smooth?
– It should silky, clean, smooth, gentle, oily, full,
rich, creamy
 Finish: The sensation remaining in the mouth
and throat having swallowed vodka. What are
you left with?
– Velvety, bitter, clean, spicy

93. CIROC
 Raw material: 5 % Mauzac blanc
grape varietal, 95% Ugni blanc grape
varietal
 Nose: Refined Citrus aromas
 Taste: Smooth, lightly sweet and
enriched by the natural flavor of the
grapes
 Finish: Crisp and Clean

94. CIROC COCONUT
 Raw material: 100 % Ugni
blanc grape varietal
 Flavoring: Coconut and
other tropical flavors
 Nose: Fresh coconut with a
whisper of vanilla edge
 Taste: Creamy sweet
coconut with a faint hint of tart
tropical fruit

95. CIROC RED BERRY
 Raw material: 100 % Ugni
blanc grape varietal
 Flavoring: strawberries and
other wild berries

Nose: Impactful bouquet of
berries with a hint of jam
 Taste: Ripe and juicy mixed
berry flavors
 Finish: Refreshingly sweet

96. CIROC PEACH
 Raw material: 100 % Ugni
blanc grape varietal
 Flavoring: Fresh Peaches and
natural stone fruits
 Nose: Sun ripened fresh
peaches
 Taste: Juicy (succulent) peach
with a hint of orchard fruits
 Finish: Velvety fresh and clean