Spirits theory

2 years in oak barrels

anywhere in USA

• 51-80% corn
• sotrend in charred new white oak barrels
• aged 2 years
• minimum strenght of 40%

result of grains with added water by cook

yeast and sour mash(previous batch) are added

twice

• Maker's mark
• Jim Beam
• Wild Turkey

Tennessee whiskey is filtered through 3-4 meters of maple charcoal

Best know tennessee whiskey in the world

3-18 years in charred oak barrles; no rules for distillation or blending

Rye

• Canadian Club
• Seagram

3 years in oak cask previously used to age skerry, bourbon, rum or brandy

most irish whiskey are triple distilled for a smoother flavour

• Jameson
• bushmills
• black bush

• Single = one distillery
• malt = made with malted grain
• scotch = made and aged in scotland for a minimum of 3 years

barley, no other grain

• produced and aged in scotland
• distilled twice in a pot still
• minimum of ageing for 3 years in scotland

soaking in water and drying the barley

peat fires used to dry the barley

• Glenfiddich
• Glenmorangie

Grain whisky

• column still
• wheat and maize are used (no need to malting)

• malt whisky mixed with grain whisky
• with 15-40% of malt

• Bells
• The Famous Grouse
• J&B
• Jhonnie Walker
• Teacher's

American brandy - cider

french brandy from Gascony - grapes

french brandy from Normandy - apple

french brandy from Cognac - grapes

Fruit brandy made usually not from grapes

italian brandy - wine pomace(grape skins and stalks)

Brandy - pomace of wine

Brandy - pomace of champagne

Portuguese eau-de-vie - arbutus berries

brandy from chile and peru - grape

brandy from slavi regions - plump

fruit(usually wine) - usually wine regions produce brandy

discovered by Spain and Italy in 13th century; France has started in 14th century

no it's liqueur

high quality french brandy, made from at least 2 different eaux-de-vie

wine distilled twice => young brandy not aged enough

Very special - 2 years old

Very Superior Old Pale - 4 years old

Extra Old - 6 years

• Courvoisier
• Hennessy
• Remy Martin
• Martell

Anything containing starch or sugar(grain or sugar beet molasses)

High quality water

grains(wheat, barley, maize and rye)

Powerful character and flavour

neutral, little flavour

Russians and Poles, arguing

Neat and frozen

37.5% alc/vol

• Belvedere
• Wyborowa
• Zubrowka(jubuvka)

• Stolichnaya(or Latvian)
• Russian Standard

• Absolut(sweden)
• Finlandia
• Grey goose(France)
• Ketel One(netherlands)
• Skyy (USA)
• Smirnoff(USA)

Holland, invented as medicine

Grain Vodka flavoured with juniper and other botanicals

8-20 botanicals til 120 possibile

37.5

• Gordon's
• Bombay sapphire(real origin 1993)
• Beefeater (from kennington)
• Miller's(iceland)
• Hendrick's(scottish)
• Plymouth(south british island)
• Tanqueray(the number is amount of botanicals), origin in england, now produced in scotland

Sugar cane or molasses

Thick black liquid left over after sugar is extracted from the cane

• Continuous still
• subtle flavour
• few impurities

• pot still
• dark colour due to a syrupy flavour
• more impurities

• aged in oak barrels
• sometimes coloured with caramel

57% alc. by vol

Brazilian rum distilled from sugar cane juice (no molasses)

• Bracardi (espropriated from Fidel)
• Capitan Morgan
• Havana club (national cuban if originated not from USA, otherwise is a counterfiet)
• Appleton's
• Myer's
• Wray & Nephew
• Zacapa

Bitter anice - France

Named from wormwood(Artemisia absinthium)

Almond & apricot - Italy

banana

chocolate

blackcurrant

strawberry

raspberry

peppermint

blackberry

Orange - island of curacao in the caribbean(venezuela)

Cherry - German

sour cherry - italian

anise - Greek

Star anise - Francia (pasticche)

anise, from grapes - Turkey

elderberries, anise - italy

Sloe berries - grapes, not gin

orange - tripled distilled and stronger than curacaos

peach

Irish whiskey, cococa and fresh cream

deo optimo maximo - to god, most good, most great

black raspberries, honey and herbs - french

• Oldest liqueur of the world
• 56% alc - vol
• 2 monks per time in the whole world

Oranges - France

Scotch malt whiskies and honey - scottish

hazelnuts, berries, herbs - italy (not from monks)

anise and vanilla - italy

Cognac and bitters - French

coffee, white cane spirit - mexico

spanish vanilla andc itrus

coconut - jamaican (low its alcol vol year by year - new version is Koko kanu))

Melon - Japanese (midori = green)

passion fruit - France

pastis - french

Peach, orange and bourbon - New orleans

Jamaican coffee - cane spirit

Mexico

Volcano

blue agave - 8/12 years to reach maturity (only mature plants can be used)

the pina(heart) of the blue agave is steam baked => starch become sugar

no more than 60 days

colouring added

The best tequila are produced from 100% agave spirit with no sugar added

quality gold tequila, aged in oak barrels for 2 month to 1 year

Best gold tequila, ageed in oak barrels 1-10 years

at least 2

No - Mezcal comes with the worm, in addition tequila(Jalisco) can be done just with blue agave, mezcal(Oaxaca) is done with maguey plant(agave family)

French sparlking wine made using the methode champenoise process, in the specific region of champagne(law)

• Chardonnay
• Pinot noir
• Pinot Meunier

juice from the first pressing. Vintage champagne is made from cuvée

2 different fermentation

• 1- alcohol and later to blend it
• 2- bubbles

at least 3 years fromt he grape harvasted in a single year

at least 1 year and made from a blend of different years vintage wine

turning the bottles for 6-8 weeks to remove the yeast sediment into dhe bottle neck

2 bottles (1.5 litres)

4 bottles (3 litres)

• 45 degrees
• no remove wire or muselet, just untie
• bottle have to hiss, not pop, when opened

aromatised wine, flavoured using herbs and spices

italy and france, on both sides of the alps

just the french one; in oak

wormwood, from wermut, a german word for wormwood, a bitter plant

white wine, and coloured later

Vermouth oxidies as wine does

Martini, Cinzano, Noilly Prat and Lillet

• South West Spain
• It's very hot and dry, so grapes take a long time to ripen

Fortified wine

Just grape juice from the 1wt pressing may be used for sherry

• 2 styles
• 1- Fino => develop under a layer of flor(yeast)
• 2- Oloroso => contact with air

grants consistency to sherry year after year

no vintage date and do not improve in the bottle with age

Fino and drys should be served chilled

sweets sherries at room temperature

fortified wine from portugal

grape brandy is used to fortify the wine

in oak for 2-40 years

• filtered before bottling => not improve with age in the bottle
• no decanting
• lasts for 7-10 days after opening

• Not filtered => develop in the bottle
• decanting needed
• lasts for 2 days, no more

fortified wine from Madeira Island

heated for 3-5 months to mimic a long voyage at sea through the tropics

oak casks for 3-5-10-15 years

Upright, and last for up to 10 years once opened

Sweet fortified wien from Italian island of Sicily

Ale, then lagers

• Beers are splitted in
• Ale - room temperature (because ferments best at warmer temperatures)
• Lagers - chilled (because ferments slowly at cold temperatures)

• 4 ingredients
• - malted grain
• - hops
• - yeasts
• - water

Beer is brewed, fermented and conditioned

Barley, but even wheat, maize, corn and rice can be used

It's from Herefordshire, in England

Hereford is know for Nell Gwyn, 17th-century actress and mistress of King Charles II of England

flower from a type of vine; they add bitterness to flavour the beer

Produced in martinique by french, it's fresher than spanish one

elderflower liqueur, created in 2007 owned by bracardi