2. • All beers, wines and spirits are alcoholic
beverages
• An alcoholic beverage is any potable or
drinkable, liquid containing ethyl alcohol.
• ½% to as much as 95% alcohol by
volume.
3. • An alcoholic beverage begins with the
fermentation of a liquid.
• Fermentation – action of the yeast upon
sugar, which breaks down into CO2 and
alcohol.
• The CO2 escapes into the air, and the
alcohol remains behind in the original
liquid, which becomes a fermented
beverage
4. • Beers and wines are fermented beverages.
• Beers are made from fermented grains.
• Wines are made from fermented grapes
and other fruits.
5. • “Any liquid with sugar
in it could be fermented
if yeast were available
to start the action.”
6. • If you separate the alcohol from the liquid,
you will have what you might think of as
the essence (the spirit) of the liquid.
• This process is called Distillation
• The liquid is heated in an enclosed
container called a still
7. • Arabs, who were forbidden to drink
alcohol for religious reasons, distilled
perfume from flowers and used the
process to produce a powdered cosmetic
for the eyes called al kuhl, in which the
word alcohol is derived.
8. • The US government has established
Standards of Identity for the various
classes of alcoholic beverages that is, the
types of spirits, types of wine, and types of
malt beverages (beers and ales).
9. • The purpose of the standards is twofold:
to provide the base for assessing and
collecting federal taxes, and to protect the
consumer.
10. • Proof – is a system of determining the
alcohol content and, therefore the relative
strength of the beverage.
• It is also used as a base for collecting
federal taxes on alcoholic beverages
11. • Hydrometer – is used to measure spirit
strength.
• US Law requires that the label on a liquor
bottle list both alcohol content and proof
• “Alc. 40% by volume (80 proof)”
12. • A mixed drink is a single serving of two or
more beverage types mixed together, or
one beverage type mixed with a
nonalcoholic mixer.
13. • Most mixed drinks are made with spirits,
although a few wines are used in wine
spritzers and as cocktail ingredients,
notably vermouths.
14. • All new spirit brands revolve around on
principal character: the bartender.
• His or her role in determining which
brands to use and which to ignore is more
important than ever before.
15. • All spirits are alike in several ways.
• They are all distilled from a fermented
liquid.
• They all contain a high percentage of
alcohol in comparison to other alcoholic
beverages: most spirits are nearly half
alcohol and half water. (80 to 100 proof)
16. • There are several distinct and familiar
categories of spirits.
• The primary differences between them are
flavor and body.
17. • Three main factors determine the flavor
and body:
– The ingredients in the original fermented
liquid
– The proof at which it is distilled
– What is done with the spirit after distillation
18. • At lower proofs there are more congeners
and fusel oils in the spirit.
• Congeners give some liquors their
character.
• During distillation, alcohol along with
other elements are evaporated.
19. • When the distillation temperature, the
length of distilling time, the type of still,
and other factors are varied, the amounts
of water and congeners can be controlled.
20. • “The higher the distillation
proof and the less water used,
the fewer the congeners and
the purer the alcohol.”
• “The lower the distillation
proof, the more distinctive
and pronounced the flavor of
the spirit.”
21. • Since the congeners are the flavorers, the
flavor is less pronounced and the body of
the spirit is lighter.
22. • Spirits distilled from any material at 190
proof or above show almost no distinct
characteristics.
• They’re known as neutral spirits or
neutral alcohol and are almost pure
alcohol.
23. • A newly distilled spirit is raw, sharp and
biting.
• Most of today’s spirits distilled at less than
190 proof are aged in wooden (usually
oak) barrels for periods ranging from one
year for some light rums to 20 or so years
for choice brandies.
24. • The age on the label is the length in years
that the distiller kept the product in the
barrel.
• Longer periods do not necessarily indicate
a better quality product; its all relative.
25.
26. • The term brown goods is commonly used
to describe spirits like Whiskey, Scotch,
and Brandy because of their rich, earth-
tone colors.
27. • In general, brown goods sales have
gradually declined over the years, perhaps
because their hearty flavors and dark
colors give the impression of a strong,
high-proof drink.
• Brown goods are mainstays of any bar and
the backbone of many traditional drinks.
28. • Scotch is short for Scottish Whiskey,
whiskey made in Scotland.
29. • Malt whiskeys are made in pot stills,
mainly from sprouted barley that has been
dried over peat fires, giving it a smoky
flavor and aroma that carries over into the
final product.
30. • Grain whiskeys are made chiefly from corn
and are distilled in column stills at around
180 proof
31. • Irish whiskeys are smooth alternatives to
the heavier-flavored Scotches.
• Irish whiskey is made from a mixture of
several grains, not just malted barley.
32. • Bourbon is the best known straight
(unblended) American whiskey.
• To be called Bourbon it must be:
– Made in the United States
– Unblended
– Distilled at 160 proof or less from a fermented
mash of at least 51 percent corn
– Aged at least two years in charred (burned)
new oak containers
33. • Canadian whiskeys are mostly blended
whiskies, light in body, and delicate and
mellow in flavor.
34. • Straight whiskey – made from a mash in
which one grain makes up the majority.
• Blended straight whiskey – a blend of
two or more straight whiskeys of the same
type.
• A blended american whiskey is made by
blending at least 20 percent straight
whiskey
35. • Rye Whiskey – one that is distilled at 160
proof or less from a fermented mash of at
least 51 percent rye
• Corn whiskey – has higher corn content, a
minimum of 81 percent in the mash
36. • Whiskey drinks are served before, after or
between meals, but they are usually not
offered with the meal.
37. • Neat – undiluted, at room temperature.
Serve in a shot glass or other small glass,
with separate glass of ice water beside it.
• Straight – same as neat, also called
straight up
• On the rocks – poured over ice in a 5- to
7- ounce rocks glass. Use fresh ice,
preferability made from distilled or filtered
water.
38. • With a splash – mixed with water,
preferably bottled spring water.
• With soda – mixed with club soda, or high
quality sparkling spring water.
39.
40. • Vodka, gin, rum and tequila are known
as white goods because they are similar in
color, or more accurately lack of color, and
are lighter in body and taste than the
brown goods, such as whiskey and brandy.
41. • When it comes to alcohol content, white
goods pack just as powerful a punch as
whiskeys or other spirits, 80 proof or
higher.
42. • Vodka is the top-seller of all distilled
spirits, accounting for more than one-
fourth of the liquor sold.
• The word vodka is derived from the
Russian phrase zhizenniz voda, which
means “water of life”.
• It later evolved to wodka which means
“dear little water”
43. • Earliest vodkas were made from grain or
sometimes potatoes, distilled fairly high
proof but not aged, and so strongly
flavored that they were often spiced to
mask the raw grain taste.
44. • In the 1800s it was discovered that
charcoal absorbed the congeners, and the
modern day vodka was born.
• It is clear, odorless, and flavorless.
• Usually drunk neat, chilled with spicy
foods – caviar, smoked salmon, anchovies
45. • Defined as neutral spirits so distilled, or so
treated after distillation with charcoal or
other materials, as to be without
distinctive character, aroma, taste or color.
46. • Vodka is not aged.
• Some vodka are triple, quadruple distilled
47. • The Scandinavian version of vodka is often
called schnapps, but its official names are
aquavit and akvavit (from Denmark)
48. • Gin’s hallmark is the distinctive,
predominant flavor of the juniper berry.
• Monks made juniper berries into medicinal
potions in the 14th century as protection
against bubonic plague, and as cures for
kidney and bladder ailments and
indigestion.
49. • Gin was invented in the 1500s by
Franciscus Sylvius, a Dutch professor of
medicine who made aqua vitae from grain
flavored with juniper berries.
• The main point is that the essential
characteristic of all gins is the flavor of
juniper berries.
50. • There are two types of gin:
– Dutch
– English
51. • Is obtained by original distillation from
mash.
• Dutch gin is a product of the Netherlands
and is known as Hollands, Genever or
Schiedam.
52. • English style gin is made in both England
and the United States.
• It is usually called London Dry.
• In the past some gins were sweetened
with sugar, and these were known as Old
Tom gins.
53. • Rum is an alcoholic distillate from the
fermented juice of sugarcane – in the form
of syrup, molasses, or other sugarcane-by-
products – produced at less than 190
proof
54. • The name rum (rhum) may come from the
name for Dutch drinking cups of the time
roemers or rummers
• Or it may be either a derivation of the
islanders’ word brum which means
sugarcane drink.
• Or a shortening of the word rumbullion
55. • White or Silver – aged only a year or two.
These are the lightest in color, although
they have the highest alcohol content.
(also referred to as overproof)
• Amber or Gold – at least 3 years,
sometimes colored with caramel and take
on a richer hue. Amber hues have
somewhat more flavor and are a bit
mellower than the Whites and Silvers
56. • Red Label or Dark – aged six years or
more. These feature a dry mellow, full-
bodied flavor, and bouquet, a deep golden
color; and a slightly lower alcohol content.
• Rum Vieux – aged 10 years or more, these
rums often are compared to fine Cognacs
but with less acidity.
57. • Brazil’s national liquor is a cousin to rum
called cachaca.
• Cachaca is distilled from unrefined
sugarcane juice.
• It began as a drink concocted by the slaves
who harvested sugarcane and were given
the leftover juice
58. • This Mexican spirit has its own unique
history, identity, romance and flavor
profile.
• Usually drank as “slam” or “shoot” –
straight shot of tequila followed by jolts of
salt and lime
• Made from Agave Tequilana Weber or
the blue agave plant
59. • It is said to be the incarnation of
Mayahuel, a goddess, and the earliest
spirit made from the plant called pulque
was used in celebrations and religious
ceremonies to bless land and crops.
60. • Tequila puro – made of 100% blue agave
tequila, aging in barrels for a smoother
more complex flavor.
–Reposado tequila – must be barrel aged
from 2-11 months before bottling, reposado
means resting or rested
–Anejo tequila – aged in wood for more
than a year, anejo means aged
61. • Mixtos
– White tequila – colorless and unaged, Blanco
(white) or plata (silver) showcases true agave
flavor without the barrel influence
– Gold tequila – also unaged, golden color
refers to addition of caramel or cane sugar.
62. • Tequila’s “poor cousin”
• Spirit made from agave plants but not
necessarily blue agave
63.
64. • Brandy began as eau de vie, the French
version of aqua vitae
• Brandy was thought of as the spirit or soul
of the wine
• Was called brandwijn which means
burned wine
65. • Most brandy consumed in the US are
made in California
• Most of these blends are smooth and
fruity with a touch of sweetness
• American brandies from other fruits such
as apple, apricot, blackberry, and
pineapple must always include the name
of the fruit on the label
66. • Most famous and prestigious
• Called the King of the Brandies, or the
Brandy of Kings
• From the Cognac Area of France
67. • V – Very
• S – Superior or Special
• O – Old
• P – Pale
• E – Extra or Especial
• X - Extra
68. • Another French spirit similar to Americans
distilled from white-grape brandy
• Comes from Armagnac in France
• Aged in oak, typically longer than Cognacs
69. • Spanish – Jerez and Penedes
• German – Weinbrond
• Peru – Pisco
• Bolivia – Singani
• Greece - Metaxa
70. • Fruit brandy – term used for brandies
made from other fruits than grapes
71.
72. • Aperitifs – served before dinner to whet
the appetite, from the Latin word Apeio
which means to open
73. • Liqueurs are natural after dinner drinks,
often sweet and flavorful, the category
known as digestifs
74. • Made from secret formula of herbs, spices,
flowers, fruits, and exotic flavorings
• 2 methods of making liqueurs:
– Steeping (soaking)
– Percolation – substances are suspended above
75. • Can be consumed as a shooter, served in a
shot glass and quickly hoisted and
downed as part of a celebration
76. • Absinthe – a distillate of a variety of herbs
that include anise seed and artemisia
absinthium or wormwood
• Amaretto – almond flavored
• Anisette – made from anise seed
• Benedictine – made by Benedictine monks
in France, top secret formula
77. • Chambord – black raspberry flavored
• Chartreuse – brightly colored herbal,
secret recipe from a single monastery, said
to be the world’s best liqueur
• Cointreau – made from several citrus fruits
• Creme de Cacao – cream based chocolate
liqueur
• Creme de Menthe – cream based mint
flavored liqueurs, can be green or colorless
78. • Curacao – made from the peel of bitter
orange in Curacao, Haiti and other
Caribbean islands
• Drambuie – amber colored liqueur, with
honey
• Frangelico – sweet azelnut flavored herbal
liqueur
• Galliano – deep yellow Italian made herbal
liqueur
79. • Grand Marnier – cognac and curacao
blend
• Kahlua – coffee and vanilla with cane spirit
• Limoncello – lemon flavored
• Noisette – hazelnut flavored
• Ouzo – aperitif from grapes and flavored
with anise seed, fennel, and herbs along
with mastic
80. • Pastis – licorice and anise seeds
• Sabra – made with Jaffa oranges and
chocolate
• Sambuca – plant based liqueur with a
spicy licorice flavor
• Southern Comfort – peach juice and secret
ingredients
• Tia Maria – coffee flavored liqueur
81. • Triple Sec – white curacao
• Van der Hum – south african curacao
