The document provides information on various types of tequilas and mezcals. It discusses the production process for tequilas including the types of agave used, regions of growth, cooking and extraction methods, fermentation, distillation, and aging. It also provides tasting notes and descriptions for different tequila and mezcal brands.
Kiss ME I'm Irish - Rek' - lis St. Paddy's Dinner Tasting PhillipRenton1
This document provides information about Irish whiskey, including the production process, styles of Irish whiskey, and tasting notes. It discusses the key ingredients of Irish whiskey including malted and unmalted barley. It also explains the differences between single malt, pot still, grain and blended Irish whiskeys. Throughout there are photographs illustrating the whiskey making process and quotes about Irish culture.
This document provides information about vodka, including its key ingredients, production process, classifications, common cocktails, and flavor profiles. Vodka is traditionally made from potatoes in Eastern Europe and grains like barley, rye, or wheat worldwide. It is distilled repeatedly and filtered to achieve a neutral taste before often being flavored. Vodka is not aged and is commonly used as a mixer in cocktails like Bloody Marys, Screwdrivers, and Cosmopolitans. Popular vodka brands include Absolut, Belvedere, Grey Goose, and Smirnoff.
Tequila is a distilled beverage made from the blue agave plant, which is native to Mexico. It has been produced since the 16th century in the region around the city of Tequila, Jalisco, Mexico. There are different types of tequila defined by aging processes - blanco is silver/unaged, reposado is aged 2-12 months in oak barrels, añejo is aged 1-3 years, and extra añejo is aged over 3 years. Mexico is the largest exporter of tequila, especially to the United States, and there are regulatory organizations that oversee tequila production and exports.
The document provides an overview of various fortified wine production methods and styles including:
- Sherry production involves pressing Palomino grapes and aging under Flor yeast for Fino or oxidative aging for Oloroso. The Solera system is used for blending and aging.
- Port involves fortifying fermenting grapes from the Douro Valley with grape spirits. Varieties include Touriga Nacional and styles include Ruby, Tawny and Vintage Ports.
- Madeira involves fortifying and heating wines made from Sercial, Verdelho, Bual and Malmsey grapes to produce styles like Sercial, Verdelho and Malmsey.
- Other fortified wines discussed include Mars
Gin is produced by redistilling high proof spirit with juniper berries and other botanicals. There are two main methods of gin production: pot distillation and patent still distillation. Pot distillation involves redistilling a fermented grain mash with botanicals to extract aromatic compounds, producing a gin similar to whiskey. Patent still distillation uses neutral spirits redistilled with juniper and other botanicals suspended in a basket, yielding a lighter flavor profile. Common types of gin include Dutch or Holland gin, which comes in young and old varieties, and London dry gin, which is produced from agricultural ethanol and cannot contain added sugars or colorants. Popular gin brands are The Botanist, Tanqueray, Magellan, Hend
Il vino è una soluzione molto eterogenea e complessa, e per quanto il suo aspetto del vino sia apparentemente uniforme, in realtà la sua immagine macroscopica è in netto contrasto con la sua realtà microscopica. Approfondirne la conoscenza è essenziale per dare riferimenti al vocabolario della degustazione.
The document provides information on various types of tequilas and mezcals. It discusses the production process for tequilas including the types of agave used, regions of growth, cooking and extraction methods, fermentation, distillation, and aging. It also provides tasting notes and descriptions for different tequila and mezcal brands.
Kiss ME I'm Irish - Rek' - lis St. Paddy's Dinner Tasting PhillipRenton1
This document provides information about Irish whiskey, including the production process, styles of Irish whiskey, and tasting notes. It discusses the key ingredients of Irish whiskey including malted and unmalted barley. It also explains the differences between single malt, pot still, grain and blended Irish whiskeys. Throughout there are photographs illustrating the whiskey making process and quotes about Irish culture.
This document provides information about vodka, including its key ingredients, production process, classifications, common cocktails, and flavor profiles. Vodka is traditionally made from potatoes in Eastern Europe and grains like barley, rye, or wheat worldwide. It is distilled repeatedly and filtered to achieve a neutral taste before often being flavored. Vodka is not aged and is commonly used as a mixer in cocktails like Bloody Marys, Screwdrivers, and Cosmopolitans. Popular vodka brands include Absolut, Belvedere, Grey Goose, and Smirnoff.
Tequila is a distilled beverage made from the blue agave plant, which is native to Mexico. It has been produced since the 16th century in the region around the city of Tequila, Jalisco, Mexico. There are different types of tequila defined by aging processes - blanco is silver/unaged, reposado is aged 2-12 months in oak barrels, añejo is aged 1-3 years, and extra añejo is aged over 3 years. Mexico is the largest exporter of tequila, especially to the United States, and there are regulatory organizations that oversee tequila production and exports.
The document provides an overview of various fortified wine production methods and styles including:
- Sherry production involves pressing Palomino grapes and aging under Flor yeast for Fino or oxidative aging for Oloroso. The Solera system is used for blending and aging.
- Port involves fortifying fermenting grapes from the Douro Valley with grape spirits. Varieties include Touriga Nacional and styles include Ruby, Tawny and Vintage Ports.
- Madeira involves fortifying and heating wines made from Sercial, Verdelho, Bual and Malmsey grapes to produce styles like Sercial, Verdelho and Malmsey.
- Other fortified wines discussed include Mars
Gin is produced by redistilling high proof spirit with juniper berries and other botanicals. There are two main methods of gin production: pot distillation and patent still distillation. Pot distillation involves redistilling a fermented grain mash with botanicals to extract aromatic compounds, producing a gin similar to whiskey. Patent still distillation uses neutral spirits redistilled with juniper and other botanicals suspended in a basket, yielding a lighter flavor profile. Common types of gin include Dutch or Holland gin, which comes in young and old varieties, and London dry gin, which is produced from agricultural ethanol and cannot contain added sugars or colorants. Popular gin brands are The Botanist, Tanqueray, Magellan, Hend
Il vino è una soluzione molto eterogenea e complessa, e per quanto il suo aspetto del vino sia apparentemente uniforme, in realtà la sua immagine macroscopica è in netto contrasto con la sua realtà microscopica. Approfondirne la conoscenza è essenziale per dare riferimenti al vocabolario della degustazione.
Wine is fermented grape juice that comes in three categories based on alcohol content. The top wine producing countries are France, Italy, Spain, the US, and Argentina. Important factors in winemaking include location, soil, weather, grapes, and process. Red grape varieties like Pinot Noir, Grenache, Merlot, and Cabernet Sauvignon produce wines with flavors like cherry, plum, and blackberry. White varieties like Chardonnay, Sauvignon Blanc, and Riesling make wines tasting of apple, pear, and citrus. Pairing wine with food depends on acidity, tannins, and flavors.
Vodka originated in Eastern Europe where harsh winters made wine and beer shipments difficult. The earliest distilled spirit was made from fermented honey wine or beer. Vodka, which means 'little water' in Russian, became the dominant spirit as distilling techniques improved. It is a neutral spirit produced from grains, potatoes, or other plants. The choice of pot or column still affects the flavor. While generally neutral, vodkas can be classified and come in many flavored varieties. Eastern Europe remains the dominant producer, led by Russia, Poland, and other countries.
This document provides an introduction and overview of wine. It discusses the history of wine dating back to 5000 BC in Georgia. It then describes the major types of wine - table wine, sparkling wine, fortified wine, and aromatized wine. The document also outlines various technical terms used in wine including acidity, aroma, balance, body, and tannins. It provides examples of popular wines that fall under each category.
Vodka is a colorless, distilled alcoholic beverage made from fermented substances like grains or potatoes. It is produced through a distillation and purification process using charcoal filtration. Vodka can be neutral or flavored and is not aged. Some famous brands of vodka originate from Russia, Sweden, Finland, Canada, the United States, England, Australia, and China. Premium vodkas should be stored in the freezer but will not freeze due to their high alcohol content. Vodka can be consumed straight, chilled, or served cold in a shot glass and pairs well with foods like caviar and potatoes.
This document provides an overview of alcoholic beverages, focusing on spirits, wine, and beer. It defines alcohol and the processes of distillation and fermentation used to produce spirits. It then discusses various types of spirits in more detail, including gin, vodka, rum, whiskey and tequila. For beer, it outlines the key ingredients of malt, water, hops and yeast and explains the brewing process. It also compares the differences between ales and lagers.
A Dutch trader in the early 16th century invented a method of removing water from wine and concentrating it to allow more wine to be shipped. This concentrated wine was called "bradwijn" or "burned wine" and later became known as brandy. Brandy is aged cognac that is separated into quality grades based on the number of years it is stored, with VS being at least 2 years, VSOP at least 4 years, and XO at least 6 years or sometimes 20 years for premium blends.
El documento describe diferentes tipos de licores y destilados como el vodka, ginebra, grappa, pisco chileno y pisco peruano. Explica sus procesos de elaboración que incluyen la fermentación de granos o uvas, destilación y filtración. También brinda detalles históricos sobre el origen y desarrollo de cada bebida a lo largo del tiempo.
Liqueurs are sweetened, flavored spirits made by infusing or distilling herbs, fruits, seeds or nuts into alcohol. They are typically lower in alcohol than other spirits. The document defines liqueurs and describes their key constituents and production process. It provides examples of different types of liqueurs including fruit, cream, herb and botanical mixtures. Popular liqueurs discussed include Benedictine, Drambuie, Galliano and Sambuca.
This document provides information about different types of gin, including London dry gin, Plymouth gin, genever, Old Tom gin, and New Western gin. It discusses the key ingredients of gin, including grain spirit (vodka), juniper berries, and other botanicals. The document also outlines different gin production methods like pot distillation and column distillation. It provides a brief history of gin and details various styles that have emerged over time in different regions.
The document is a resume for Sunil Kumar who designed it. He is a research scholar and faculty of food production at the Institute of Hotel and Tourism Management at Maharshi Dayanand University in Rohtak, Haryana, India. It provides his contact information including phone number, emails, and links to his profiles on LinkedIn and Facebook.
This document provides information about wines, including their definition and production process. It begins by defining wine as an alcoholic beverage made by fermenting freshly gathered grape juice. It then discusses the types of grapes used in winemaking and the plant species they come from. The rest of the document details the three main stages of wine production: viniculture (grape growing), vinification (winemaking), and clarification (fining and aging). It provides details on factors that affect grape growing like climate, soil type, and harvesting methods. It also thoroughly explains the winemaking steps of crushing, fermentation, aging, and clarification.
The presentation talked about the history of the spirit Gin , the time Gin was made , the main ingredients , which cocktail can use Gin , and the video of the making process of Bombay Shapphire
Fortified wines are wines that have had brandy or alcohol added to them. This stops the fermentation process and results in wines that are both sweeter and stronger, typically containing around 20% alcohol by volume. There are several famous types of fortified wines including sherry, port, madeira, marsala, and malaga. Sherry is produced near Jerez, Spain using palomino grapes and follows the solera aging system. Port is produced in Douro Valley, Portugal using over 40 grape varieties and is fortified with grape spirits during fermentation. Madeira uses several grape varieties and is heated during aging, resulting in a distinctive caramel flavor. Marsala is produced in Sicily, Italy from local grape varieties
Gin is a white spirit flavored with juniper berries and other botanicals. It is produced by steeping juniper berries and botanicals in a spirit base made from grains like barley, wheat, corn, and rye, then redistilling the mixture. Common botanicals used in gin include anise, coriander, cassia bark, cinnamon, and orange peel. Popular brands of gin include Beefeater, Bombay Sapphire, and Tanqueray. Gin is commonly mixed into cocktails like martinis or served with tonic water.
Gin is the main event, presented to you by Nigel Manly. Dinner paired with a delicious 4 course meal influenced by southern Spain region, prepared for you by yours truly, Marlaina Renton! Yep! You heard it right! It's time for our chefs to sit down and enjoy! Mama Reklis will her best to hold these talented humans level of culinary delite.
Wine is fermented grape juice that comes in three categories based on alcohol content. The top wine producing countries are France, Italy, Spain, the US, and Argentina. Important factors in winemaking include location, soil, weather, grapes, and process. Red grape varieties like Pinot Noir, Grenache, Merlot, and Cabernet Sauvignon produce wines with flavors like cherry, plum, and blackberry. White varieties like Chardonnay, Sauvignon Blanc, and Riesling make wines tasting of apple, pear, and citrus. Pairing wine with food depends on acidity, tannins, and flavors.
Vodka originated in Eastern Europe where harsh winters made wine and beer shipments difficult. The earliest distilled spirit was made from fermented honey wine or beer. Vodka, which means 'little water' in Russian, became the dominant spirit as distilling techniques improved. It is a neutral spirit produced from grains, potatoes, or other plants. The choice of pot or column still affects the flavor. While generally neutral, vodkas can be classified and come in many flavored varieties. Eastern Europe remains the dominant producer, led by Russia, Poland, and other countries.
This document provides an introduction and overview of wine. It discusses the history of wine dating back to 5000 BC in Georgia. It then describes the major types of wine - table wine, sparkling wine, fortified wine, and aromatized wine. The document also outlines various technical terms used in wine including acidity, aroma, balance, body, and tannins. It provides examples of popular wines that fall under each category.
Vodka is a colorless, distilled alcoholic beverage made from fermented substances like grains or potatoes. It is produced through a distillation and purification process using charcoal filtration. Vodka can be neutral or flavored and is not aged. Some famous brands of vodka originate from Russia, Sweden, Finland, Canada, the United States, England, Australia, and China. Premium vodkas should be stored in the freezer but will not freeze due to their high alcohol content. Vodka can be consumed straight, chilled, or served cold in a shot glass and pairs well with foods like caviar and potatoes.
This document provides an overview of alcoholic beverages, focusing on spirits, wine, and beer. It defines alcohol and the processes of distillation and fermentation used to produce spirits. It then discusses various types of spirits in more detail, including gin, vodka, rum, whiskey and tequila. For beer, it outlines the key ingredients of malt, water, hops and yeast and explains the brewing process. It also compares the differences between ales and lagers.
A Dutch trader in the early 16th century invented a method of removing water from wine and concentrating it to allow more wine to be shipped. This concentrated wine was called "bradwijn" or "burned wine" and later became known as brandy. Brandy is aged cognac that is separated into quality grades based on the number of years it is stored, with VS being at least 2 years, VSOP at least 4 years, and XO at least 6 years or sometimes 20 years for premium blends.
El documento describe diferentes tipos de licores y destilados como el vodka, ginebra, grappa, pisco chileno y pisco peruano. Explica sus procesos de elaboración que incluyen la fermentación de granos o uvas, destilación y filtración. También brinda detalles históricos sobre el origen y desarrollo de cada bebida a lo largo del tiempo.
Liqueurs are sweetened, flavored spirits made by infusing or distilling herbs, fruits, seeds or nuts into alcohol. They are typically lower in alcohol than other spirits. The document defines liqueurs and describes their key constituents and production process. It provides examples of different types of liqueurs including fruit, cream, herb and botanical mixtures. Popular liqueurs discussed include Benedictine, Drambuie, Galliano and Sambuca.
This document provides information about different types of gin, including London dry gin, Plymouth gin, genever, Old Tom gin, and New Western gin. It discusses the key ingredients of gin, including grain spirit (vodka), juniper berries, and other botanicals. The document also outlines different gin production methods like pot distillation and column distillation. It provides a brief history of gin and details various styles that have emerged over time in different regions.
The document is a resume for Sunil Kumar who designed it. He is a research scholar and faculty of food production at the Institute of Hotel and Tourism Management at Maharshi Dayanand University in Rohtak, Haryana, India. It provides his contact information including phone number, emails, and links to his profiles on LinkedIn and Facebook.
This document provides information about wines, including their definition and production process. It begins by defining wine as an alcoholic beverage made by fermenting freshly gathered grape juice. It then discusses the types of grapes used in winemaking and the plant species they come from. The rest of the document details the three main stages of wine production: viniculture (grape growing), vinification (winemaking), and clarification (fining and aging). It provides details on factors that affect grape growing like climate, soil type, and harvesting methods. It also thoroughly explains the winemaking steps of crushing, fermentation, aging, and clarification.
The presentation talked about the history of the spirit Gin , the time Gin was made , the main ingredients , which cocktail can use Gin , and the video of the making process of Bombay Shapphire
Fortified wines are wines that have had brandy or alcohol added to them. This stops the fermentation process and results in wines that are both sweeter and stronger, typically containing around 20% alcohol by volume. There are several famous types of fortified wines including sherry, port, madeira, marsala, and malaga. Sherry is produced near Jerez, Spain using palomino grapes and follows the solera aging system. Port is produced in Douro Valley, Portugal using over 40 grape varieties and is fortified with grape spirits during fermentation. Madeira uses several grape varieties and is heated during aging, resulting in a distinctive caramel flavor. Marsala is produced in Sicily, Italy from local grape varieties
Gin is a white spirit flavored with juniper berries and other botanicals. It is produced by steeping juniper berries and botanicals in a spirit base made from grains like barley, wheat, corn, and rye, then redistilling the mixture. Common botanicals used in gin include anise, coriander, cassia bark, cinnamon, and orange peel. Popular brands of gin include Beefeater, Bombay Sapphire, and Tanqueray. Gin is commonly mixed into cocktails like martinis or served with tonic water.
Gin is the main event, presented to you by Nigel Manly. Dinner paired with a delicious 4 course meal influenced by southern Spain region, prepared for you by yours truly, Marlaina Renton! Yep! You heard it right! It's time for our chefs to sit down and enjoy! Mama Reklis will her best to hold these talented humans level of culinary delite.
This document discusses the history and production of gin. It begins by explaining that gin is a neutral spirit flavored with juniper berries and other botanicals. The document then discusses the origins of gin in Holland in the late 16th century and its growing popularity in England in the 18th century. Various styles of gin are also outlined, including London Dry, Plymouth, Old Tom, Genever, and new Western dry gins. Distillation methods of pot and column distillation are also covered.
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Gin is a dry spirit flavored with juniper berries that originated in the Netherlands in the 17th century. It spread to England where it gained widespread popularity in the 18th century after production licenses were no longer required. Modern gin is typically produced using either a traditional pot still method, which yields a heavier flavor, or more commonly, a column still method that produces a lighter London dry style. Flavored varieties continue to be developed using botanicals redistilled with a neutral spirit or added as essences.
This document provides information on 6 different wines offered by a wine club. It begins with summaries of a Sauvignon Blanc from South Africa, Pinot Grigio from Italy, and a Chardonnay-Sauvignon blend from France. It then discusses a Côtes du Rhône red wine from France, a Pinotage from South Africa, and a Cabernet Sauvignon from Chile, including descriptions of taste, aroma, and food pairings for each.
Gin originated in the Middle Ages and became popular in Britain when William and Mary took the thrones. It is produced through pot or column distillation of grains and juniper berries. Types include gin, distilled gin, and London gin. Famous brands include Bombay Sapphire and Beefeater.
Rum comes from sugarcane and molasses. It is fermented and distilled, then aged in oak barrels which determines color. Grades include dark, gold, light, and spiced rum. Popular rum brands are Bacardi, Captain Morgan, and Havana Club.
Gin is an alcoholic beverage made by redistilling alcohol with juniper berries and other botanicals. London Dry gin became popular in the 18th century when distillers experimented with making unsweetened gin. Some famous gin pioneers include Alexander Gordon who founded Gordon's gin in 1769 and Charles Tanqueray who established his London distillery in 1830. Common types of gin include London Dry, Dutch, Old Tom, Plymouth and American gins which differ in ingredients and production methods but all feature juniper as the prominent flavor.
This document discusses gin production and its types. It begins by introducing gin as a flavored alcoholic beverage produced through redistilling high proof spirit with juniper berries and other flavorings. There are two main production methods - pot distillation and patent still distillation. Pot distillation involves redistilling a fermented grain mash with botanicals, while patent still distillation uses neutral spirits redistilled with juniper and other botanicals in a basket. The document also discusses types of gin including Dutch/Holland gin and London dry gin, and provides details on some top gin brands.
This document summarizes beers, spirits, and mixers from various brands available from Boutique Bar Brands. It includes descriptions of two IPA and one porter beers from Island Records featuring tropical flavors. It also describes sour and barrel-aged beers from Belgian brewery De Brabandere including a gold medal-winning oud bruin. Additionally, it provides details on potato vodka and juniper gin from Dingle Distillery in Ireland, and cranberry drinks, liqueur and mixers from brands like Cranes.
This document discusses the history and production of wine. It covers the earliest evidence of winemaking around 10,000 years ago in Iran, how winemaking spread to Egypt and Rome, and the major grape varieties and wine regions around the world today. Key details include that wine is made through fermentation of grape juice, the top French wine classifications established in 1855, and tips for tasting and storing wine.
This document defines spirits and describes the process of distillation. It explains that spirits are alcoholic beverages made by distilling fermented liquids like fruits, cereals, molasses or vegetables. There are two main types of distillation: pot still distillation and patent still/continuous distillation. Common spirits produced include whisky, rum, brandy, vodka, gin and tequila. The document then focuses on providing details on whisky, gin, vodka and rum production methods.
Join Nigel Manley once again for this holiday season's spirit tasting. Knowing the holidays can be a difficult time to find that right gift, Nigel is here to assist. These four spirits are all tasty and affordable options to surprise your spirit sipping uncle. Don't forget to treat yourself this season as well! All of these choices will make for a great guest appearance at the dinner table paired with your favorite holiday dinners.
This document provides an overview of wines including what wine is, how it is made, common grape varieties, wine terminology, tasting techniques, and different styles of wines such as sparkling wines, dessert wines, and fortified wines. It discusses the six most common grape varieties, the winemaking process of fermentation, common terminology used in wine tasting, how to properly taste wine, and styles of popular wines including Champagne, Port, Sherry, and more.
A man kept his wine cellar even when selling his art collection, saying "a man can live without art, but not without culture". Beer originated over 5000 years ago and was safer to drink than water for monks. It can be enjoyed in many styles and is a versatile food pairing beverage. Whisky/whiskey comes from Gaelic for "water of life" and involves aging spirits in oak barrels to develop flavor from the wood. Rum began in the West Indies and was an important trade good, while vodka originated in Eastern Europe and Russia.
This document summarizes a wine tasting event that included various white and red wines from different regions. The tasting included four pairs of white wines from France and New Zealand, and three pairs of red wines from Spain, France, Italy, and Argentina. The document provides details on the producer, region, grape variety, and vintage year for each wine. It also includes a wine quiz to test participants' knowledge of wine tasting terminology and regions.
We at The Grand store have made successful inroads in identifying top wines and spirits from our beautiful land and around the globe. We have identified and partnered ourselves with very progressive and prestigious suppliers. Being a preeminent marketer and wholesale supplier, we offer a luring variety of luxury wines and spirits for all occasions at the very best prices.
The Grand store is committed to provide a high standard of professionalism in every sphere of its activity. Our new online innovative approach will assure you a great online shopping experience accompanied with great customer service.
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Brandy is a distilled alcoholic beverage made from fermented fruit juice, most commonly grapes. The fermented juice is distilled and then aged in oak barrels. There are three main categories of brandy based on the fruit used: grape brandy, fruit brandy from other fruits, and pomace brandy from grape skins and seeds. The aging process softens the brandy's flavor and changes its color and taste through interactions with the oak barrel and evaporation. Famous brandy-producing regions include Cognac, France.
This document provides an introduction to wine, including what wine is, where grapes are grown, common white and red wine grapes and their flavors, types and styles of wine, and how to properly present and serve wine. It discusses that wine is fermented grape juice, and the process of alcoholic fermentation. It also lists 4 common white wine grapes, 4 common red wine grapes, and describes the flavor profiles associated with each. Additionally, it outlines the major types of wine including still, sparkling, and fortified wines, and describes wine styles based on color and sweetness.
This document lists craft cocktails, beers on tap, wines, whiskeys and other alcoholic beverages available. It features several craft beers from Indiana as well as domestic, imported and craft selections. The wines section highlights varietals from Rombauer Vineyards including Chardonnay, Pinot Noir, Zinfandel and Cabernet Sauvignon. Featured wines by the glass include a Pinot Gris, Chardonnay, Syrah/Grenache blend and Cabernet Sauvignon. The document provides tasting notes and pricing for each beverage.
Heritage Conservation.Strategies and Options for Preserving India HeritageJIT KUMAR GUPTA
Presentation looks at the role , relevance and importance of built and natural heritage, issues faced by heritage in the Indian context and options which can be leveraged to preserve and conserve the heritage.It also lists the challenges faced by the heritage due to rapid urbanisation, land speculation and commercialisation in the urban areas. In addition, ppt lays down the roadmap for the preservation, conservation and making value addition to the available heritage by making it integral part of the planning , designing and management of the human settlements.
8. Made in small batches
Arguments about spirts that are
made using “bought in” neutral
base.
All kinds of different botanicals.
Still use juniper to some degree.
9. No tonic, ice or garnish.
Tasting glass, round wine or whiskey.
Sniff coffee beans to clear nasal palate.
Swirl, nose.
Smell
10. Rub on hands and cup hands, smell.
Taste for first flavors
Taste for finish
14. First made in Belgium.
Led to the longest
prohibition, 66 years.
The name gin came
from the Dutch Genever
or Jenever from the
Latin for juniper
juniperus.
15. “Dutch Courage
comes from the fact
that gin came from
Holland and gave
British soldiers
courage in battle.
Gin was used to mask
the flavor of quinine
when drank with
tonic water. This
helped fight off
malaria in the
colonies.
16. Fun Gin Facts
Once it reached the UK
it was not taxed and
could be made without a
license this led to the
Gin Craze.
28. London dry gin emerged in 19th century London. It came about
due to improvements in distillation, namely the invention of
the Coffey still, which enabled a high quality alcohol to be
distilled cheaply and efficiently. Gin had previously been sweet
but this new spirit didn’t need sweetening to disguise the taste so
the botanicals such as juniper could take centre stage.
Nowadays London dry gin doesn’t have to come from London,
it’s a style rather than a place with an EU legal definition. It has to
be made by distilling natural botanicals using neutral alcohol of
96% ABV. Nothing can be added after distillation except water. It
has to have a minimum strength of 37.5% alcohol.
32. Elephant Gin (Germany and Africa)
(a London Dry Gin)
Color: Crystal clear
Aroma: Aromatic dry
pine, ginger, lavender,
hint of fruitiness.
Palate: Herbs with
spices, smooth
enveloping floral.
Finish: Long, piney
finish with a hint of
citrus.
33. SAUERBRATEN
SLOW ROASTED BEEF,
TANGY BROWN
GRAVY, ROSEMARY
BREAD DUMPLINGS,
BRAISED RED CABBAGE
38. Aroma: Fragrant with
Herbal notes of
rosemary, thyme and
citrus.
Palate: Tart ornage,
honeysuckle, lemon
verbena and coriander
up front.
Zippy with spice.