DISTILLED DRINKS

SPIRITS
SPIRITS
■ Alcoholic beverages that are obtained through
distillation process after their fermentation from
vegetables, grains, fruits, plants and other
substances which are sugar or starch bound.

■ Distillation process, a fermented liquid is heated in

the still, allowing its alcohol to evaporate upon
reaching a temperature of 78”/176”F. It passes
through cold water and then converted into a liquid
spirit.
Distillation may take place through:
1. Pot Still
Distillation may take place through:
2. Patent Still
Types of Spirits:
1. Whisky- Is a general name for liquors of not less than 80% proof, distilled from
mash or grain. One of the most popular spirits.
Whiskies are either:

Malt whisky- made of malted barley only using pot still process.

Grain whisky- made of unmalted barley using a mixture of different cereal grains,
distilled through a patent process.

 Whisky could be served before, after or between meals but usually not offered with
a meal.
Whiskies are named after their origin:
Scotch Whisky
o Distinctive product from Scotland, produced by blending malt and
grain(barley).
o Aged in no less then 3 years usually in oak barrels.
Samples are:
JW RED- 5 years
Chivas regal- 12 years
Royal salute- 15 years

Canadian Whisky
o Distinctive product of Canada that is distilled from rye, corn and
barley.
o It is light blended with an alcohol content of 140-180 proof
o Aged at least 4 years
Samples are:
Crown Royal
SeagramVO
JW RED Chivas Regal Royal Salute Crown Royal Seagram VO
Whiskies are named after their origin:
Japanese Whisky
o Same product made in the same way of scotch whisky
Samples are:
Suntory
Suntory Royal

Bourbon Whisky
o American whisky distilled from fermented mash or grain
o Contains not less than 50% corn
o Can be aged at least 2 years but usually not less than 4 years in
charred new oak containers
o Named after its source –Bourbon
o It was first distilled by preacher Elijah Craig in 1789
o Bottled Bourbon Contains at least 100 proof.
Sample/s are:
Jim Beam
Suntory Suntory Royal Jim Beam
Whiskies are named after their origin:
Tennessee Whisky
o Originated from Tennessee with its distillates filtered for aging at 120
to 140 proofs.
Sample/s are:
Jack Daniels

Irish Whisky
o Distinctive whisky from Ireland.
o Sometimes similar to Scotch whisky except that the freshly malted
barley is not exposed to fire smoke when it is dried.
o Aged at least 7 years
o This whisky is essential ingredient in making Irish Coffee.
Sample/s are:
John Jameson
Old Bush Mill
Jack Daniels John Jameson Old Bush Mill
Whiskies may be served as follows:
■ Neat- in a shot glass or other small glass with glass of water on the
side.
■ On the rocks- served in rock glass filled with ice cubes with whisky
poured over the glass.
■ Highball- for mixed drinks like in the case of Scotch soda, Bourbon Ale,
CC7.
■ Mixed- sour glass may also be used like whisky sour.
Highglass Sourglass
Types of Spirits:
2. RUM- is distilled from sugar cane and molasses(by-product of manufactured sugar).
Usually produced in countries where sugar cane is grown.
- usually derived their name from their place
- distilled for no less than 190 proofs and bottled in much lower proof.
- it is often used as ingredient for mixed drinks. Ex. Rum coke
Classification of rum by color:

White rum Gold rum Dark rum

Types of Spirits:
3. VODKA- derived from Russian word “vodka” means water.
- distilled from potatoes and filtered through charcoal, delivers neutral aroma.
- unlike other spirits, it does not have aroma, color and taste.
- distilled at 190 proof, reduced not more than 100 and less than 80 proofs.
- flavored vodkas are classified as compound spirit
- flavoring includes herbs, peel, pepper, lemon. And is sold with or without flavor.
Sample/s are:

Smirnoff Borzoi Stolichnaya

Types of Spirits:
4. BRANDY- distilled from fermented juice of ripe grapes(wine) or other fruits.
- made from other fruits usually aged in wood set cork.
- the label should state the fruit from which it is derived
-it is served “straight” is traditional after dinner drink.
- white fruit brandies should be served chilled( pony glass or liquor glass) to
retain its aroma.
Popular brands are:

Fundador Carlos 1 Soberano

Quality and Aging of Brandies
■ Like wines. The quality of brandy depends on its aging.
■ Under French law, all brandy must aged at least 18 months before
they are bottled.
■ The age quality of Cognacs are indicated in the labels.
Meaning on the label:

3 stars - means aged for 18 months

VS - Very superior, aged for 8 months
VSOP Extra Vielle -very superior old pale, aged for 4 ½ years.
Reserved Napoleon - Extra superior, aged for 5 ½ years.
Carbon Blean - Most superior, aged for not less than 25-30
years
XO LOUI XIII - Extra old, aged not less than 100 years.
Though classified as Brandy, below should be
addressed as:
A. Cognac- comes from cognac region in France.
B. Armagnac- comes from Gascony, Armagnac region of France located at
south Bordeaux.
C. Marc- French product, distilled from juices of grape skin and pips from the
4th and 5th pressing. It is quite pale and more astringent than Cognac.
Pomace- US term for Marc
Arguadiente- Spanish term for Marc
D. Grappa- Italian term for marc, it is completely odorless and a little harsh.

Fruit brandies
■ Produced by crushing and fermenting of fruit after picked.
■ Distillation follows quickly and spirit is matured within few months to
preserve freshness and flavor of fruits.
■ Calvados and Slivovitz brandy are odorless and aged in earthenware or line
glass cask instead of wood. Sometimes called “Eaux de vie” and also know
as Schnapps.
Some popular fruit brandies are:
a. Calvados- apple brandy from Normandy, France. Called
Apple jack in US.
b. Slivovitz- plum brandy from Yugoslavia.
c. Kirsch or Kirschwasser- colorless spirit and distilled from
black cherry from Germany.
d. Questch or Mirabelle- colorless spirit distilled from plum in
France.
e. Poire William or Williamine- colorless spirit distilled from
pears.
f. Framboise- colorless spirit distilled from raspberry of
France.
Types of Spirits:
5. TEQUILA
- distilled from fermented sap of the maguey plant from Mexico.
- Its name is derived from the blue variety of maguey species or agave
plant which is scientifically called Tequillana.
- Tequila has a very unusual and distinctive taste. With a flavor of
somewhat herbaceous, grassy and vegetal in nature.
- Contains a minimum of 80 proofs alcohol.
- Has an extremely long shelf life and reacts to direct sunlight open or not.
- Mostly used in mixed drinks like margarita or drink it straight up with
lemon on the side.
Compounded Drinks
A. GIN- spirit flavored with Juniper berries.
Distilled GIN, made by redistilling a white grain spirit flavored with juniper berries.
Compounded GIN, made by flavoring neutral grain spirit without redistilling
- Alcohol content of Gin is between 34%-47%
Most Popular Gin

London Dry Gin Holland Gin Old Tom Gin Sloe Gin
Compounded Drinks
B. CORDILAS- “Cor or Cordis” means heart. The name is identified with heart
because
the earliest cordials were used to stimulate heart and lighten
spirit.
- Alcohol content is between 15-55%

C. LIQUEURS- from Latin word “liqueufacere” means dissolve or melt.

- Ideal as after drink as they dissolve or neutralize the after taste
of food

• The aroma flavor and taste of Cordials and Liqueurs are due to addition of
herbs, seed, bark, roots, flower fruits, stones and peel.
• Alcohol base could be brandy, cognac, rum, whisky, or neutral gin spirits
• Distinct characteristic taste depends on the flavour is infused into the drink.
• Liqueurs used as European version and Cordials as the American version of
after drinks.
• Both contains 35% sweetening agent
Popular Liquers

Advocaat Anisette Aquavit Benedictine Chambord

Chartreuse Cointreau Crème de Cacao Crème de Menthe

Popular Liquers

Curacao Triple Sec Drambuie Grand Marnier Kahlua

Kirshwasser Pernood Peter Herring Souhthern Comfort Triple Sec

Two Methods of Producing Liqueurs
1. Hot Method- Distillation
2. Cold Method- Maceration or Percolation
- Long process that takes up as long as one year.

 Maceration- ingredients are placed directly into the spirits and

allowed to steep until the sufficient amount of aroma and flavour have
been extracted into the spirit.
- after steeping, spirit are drawn off, the filtered water
is added and colour is adjusted.
- Finally blended into sugar syrup or honey for
consistency of taste
- Aged for several months to 1 year fro the flavour to
be blended before bottling.
Maceration Process
 Percolation- similar to percolation of coffee. Flavouring is placed into a basket like
container at the top of tank.
- Spirit from the tank are pumped to the top and sprayed over the
botanical part, dripping back to the bottom to the percolated over until the desired
flavour has been extracted.
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