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MANUAL

Mestre- Venice 25 April to 05 May 2010

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The Bar

When was the Bar born? The Bar, as a meeting point and as a place where one can relax while tasting a drink has, in

practice, always existed. We have, in fact, testimonies of ancient people as far back as the

Egyptians from 4000 years ago, who gathered in the evening after a day‟s work, in places to

refresh themselves with a beer. They were at the time, not only manufacturing but also

distributing to nearby populations.

The word “bar” has English origins, as it is to point out that metallic bar that we still find in

some public places today. Seated at the counter from the side of the client, and usually where

the elbows can rest upon, it delineates the confinement and territory between the client and who

works on the other side of the counter.

All of this, seems to be born at the times of the first great colonization of America. During the

XVIII century, English, French, Dutch and Spanish emigrated created many small communities

in close proximity to the rivers. To better face the hard work in store with reclaiming and

cultivating the land, and also to infuse them with courage during the famous battles with the

indigenous population, there was an abundant use of alcoholic drinks. Therefore they created

some meeting places for the evening drink; to gamble, to conclude business or simply to hear

the latest news of the day which concerned all communities. These places were called the

"Common Store" and the men employed to manage these stores were always men of superior

education, often an ex-official or ecclesiastical, called "the commander." He was the only

person authorized to the sale of alcoholic drinks.

In the years following when small communities grew into actual cities, in places now called the

"saloon", it was prohibited for the clients or visitors to pass behind the counter, that is over " the

barrier" or the bar and such rules remain up to the present time. Horses also had their own bar,

outside of the saloon, where they were tied up, and usually watered and fed.

One of the entertainments in this kind of place was the practice of battling among roosters, the

cockfight. Whether to excite them and to make them more combative, alcohol was mixed with

in their foods just before the beginning of the fight. Each rooster represented a community, and

it came to create another form of competition and excitement, seeing the pride and the fury

expressed by the rooster representing one‟s community.

From this we see the origin of the word “cocktail,” since as a trophy, the tail of the winning

rooster was exposed.

The practice of using alcoholic substances to stimulate before a fight was also practiced with

men prior to boxing matches, where before every meeting the contenders drank their own

cocktail. The best of the winning boxers were selected for positions of sheriff or police officer,

in consideration of their physical strength to develop certain professions. An old motto of that

times recites:

" The cocktail makes you become man "

In Europe, the custom of gathering together to consume drinks has ancient origins. We know

that the ancient Romans, Greeks, and Etruscans in their times produced wines or other alcoholic

substances. Often these meeting places were in the same wine cellars where the barrels of wine

were preserved. The role of the barman was covered from the master of the wine cellar to the

innkeeper.

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The function of the Bar cafe has always remained the same: as a place to go to meet friends,

conduct business, serve tourists on vacation, or famous characters (as well as those seeking

publicity), or singles whose the only true friend is the barman.

At the base of all of our business, there is the client to consider. So before deciding what type of

Bar we want to open, would should therefore think of the kind of client to target. Consider the

location of the place: is it near the town center, on the outskirts, in proximity of schools, offices,

banks, is there the possibility of parking? These are all matters that can already give us an idea

of the target of consumer we should expect. Focusing on the location, we can understand who

our clients may be. Once we have individualized the client-type, to try to understand their

needs, and to establish the offer.

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BARMAN’S PROFESSIONAL

IMAGE Honesty, sense of justice, impartiality, elegance, calmness, friendliness, these are only some of

the necessary characteristics needed to create that blend that is called a “Barman."

Some qualities are innate in the single individual and it is for this reason that it would be

appropriate to address and advise the young people who are prepared to undertake this

profession, but who unfortunately do not possess any of the fundamental requisites such as a

certain ease to socialize ,the availability towards others, self assurance and dedication to their

work, towards a different profession, one that is more suitable to their personal characteristics.

The rest of the mosaic components that completes the personality of a Barman is acquired only

with years and years of experience, and if possible, under the guidance of a good teacher. It is

also very important to live and to work in other countries. This serves to understand and satisfy

the different requests and desires of foreign clients, and also serves as a better way of learning

other languages.

A superior Barman needs to have a good knowledge of social rules and of good etiquette. He

needs to know how to manage in the most difficult of situations. He needs to be able to build

and to preserve human contacts based on sincerity which will allow a relationship of mutual

respect to develop with his clients. It is not enough to know how to prepare cocktails in the best

ways, there are other things that a client, unconsciously perhaps, seeks as he approaches a Bar.

Apart from satisfying his thirst, he may also be looking to socialize, to exchange a few words.

The clients expectation, therefore is to find behind the bar, an available person who is able to

put him at ease with his "savoir fair”-the art of knowing how to live. Not the art of how to get

by, but instead the ability to express respect for the others and for himself. It is good education

and knowing how to listen and to understand the problems of the others with a crumb of

wisdom. Following is a description of who is a Barman as described in an English book of 70

years ago:

"Few are the people qualified to carry out this profession. Young apprentices should have a

good experience of restaurant work as well as knowledge in all departments of the Hotel

Industry. It is also necessary to have a good base of foreign languages, a discreet cultural

preparation, possess a high level of education, be strong and healthy, be involved in sports, have

a firm character, have the ability of fast perception and a high level of sagacity. These are

essential characteristics in becoming a Barman of international success. No one should be

admitted to this profession if less than 25 years of age, for sobriety, experience, ability, and

inspired trust are qualities that are acquired growing and maturing."

The Bartender‟s job, intended as a profession of international success, is probably one of the

most difficult under a psychological aspect, but nevertheless an interesting occupation for a

man of the world, considering that it presents him the possibility to have contact with clients of

the high society, which often provides him with the opportunity to gain their confidence

resulting in him becoming a true and trusted friend , one which they can count on. All of this

makes the profession more attractive. For the common person it is very difficult to imagine that

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a Barman is in daily contact with nobility, political men, authors and actors of various

nationalities. Certainly, such a complete Barman has reached a correct view of life, and he could

work in any part of the world, succeeding in the best ways, this hard but satisfying profession.

Probably to today's young people, such a description of the Bartender could appear inadequate;

it is true, today this profession has spread out and has suffered many changes. We find a

Barman from the disco Bar, to the Piano Bar, and even in the commercial Cafe of the city.

Surely it won't happen every day to have to deal with an influential client, but it is very true that

a Barman‟s ability really consists in knowing how to treat all of his clients in the same manner;

to put aside their social class and treat everyone as if they were all big personalities. Therefore,

all the qualities of a Barman of which were written 70 years ago, become actual even in our

days.

Hygienic rules of the Barman Hair must not be longer than the collar, and should

reach just above the ears.

The sideburns must never be longer than the ear lobe.

A moustache should never stick out over the sides

of the mouth.

Particular attention is brought to the hands.

It is recommended to wash them often with a neutral

soap, especially after having smoked.

This also applies before and after eating, particularly

if dealing with fish or raw meats, and whenever

else it is necessary.

Fingernails must always be cut and clean.

It is advisable to shave and to take a shower at least once a day.

If necessary, more often, always using shampoo,

deodorant or perfume that is not too strong.

It is not encouraged to wear flashy rings, bracelets or necklaces.

Remember, the client constantly observes us.

A Barman is obliged to: Use utensils whenever he cuts fruit or prepares

garnishes.

Always pick up the glasses from the base or the stem.

Never smoke behind the bar, must not chew gum, peanuts or any other snacks in front of the

clients.

Never sneeze or cough in proximity of drinks or foods and be sure to always have a clean

handkerchief in his pocket.

Take great care of his uniform- the jacket must always be clean and well ironed, as should be

the pants and the shirt. The uniform must always be freshly cleaned.

Remember that norms for sanitary hygiene exist which should be respected that concern both

the single employee, as well as the environment of the Bar. Due to its own function (handling

of foods and drinks), as well as the presence of people of various origins (clients), it can become

an environment particularly at risk for the development of infectious outbreaks.

These rules must be followed meticulously to be able to protect and to guarantee the health of

who frequents our bar, as well as for our own health.

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BAR EQUIPMENT

To develop a good service, the bartender, needs to have a good

equipment. Among the essential tools we have:

The shaker Shake, is also a dance, but this doesn't mean that the use of such utensil owes to be a moment of

show. The purpose to be reached is mixing and cooling the ingredients in the shorter possible

time. This is the ideal utensil for mixing ingredients

When stirring will not blend properly.

There are two types of shaker mostly used:

The Classical (Continental): It is made of three pieces, the conic part, the central part that can also be

used as filter and the upper part (Lid).

Boston: It is made of two parts: A large glass (lower part) and a metalic Tin

with a diameter larger than the glass

Probably it is the type of shaker preferred by the professionals bartenders

for his greater practicality; in fact, they filter directly without the use of

the strainer, simply leaving a small opening among the two cones.

Mixing Glass. This is like a jug without a handle, or in some cases like a very large tumbler.

It is used for mixing clear drinks which do not contain juices or cream

As for the shaker, the mixing glass, should never be filled for more

Than 2/3.

Strainer. This is a flat spoon-like utensil with a spring coiled round its glass

the hold back the ice after the drink has been prepared

Bar Spoon. This is a long-handled spoon with a twisted shaft and either a flat

muddler end or garnish fork end.

The muddler is used for crushing sugar and mint in certain drinks

while the garnish fork is to pickgarnishes up without using hands.

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Lime Press. This tool is perfect for pressing fresh limes for making fresh

great margaritas

Ice scoop. A large ice scoop helps the bartender to save time

Pouring Mat

Jigger

Juice pourer

Pour spout (Metal Pourer)

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Electric Blender. Blenders are best used for preparing drinks that require fruit to be pureed.

Use only crushed or craked ice.

Ice bucket. Ice has a great importance for the barman; it has to be "crystalline",

(clear, transparent, consistent as crystal).

To preserve it dry and clear for at least the necessary time to develop

the service, is essential to have on the bench one or more thermal buckets

Corkscrew (Wine opener). It is furnished of a small blade on one side and from a particular lever from the other,

And the spiral in the center. The blade serves to cut the plastic capsule in

that covers the cork.

.The lever can also serve as decapsulatore, also not being

very practical; it is useful instead to aim at the neck of the bottle after having screwed

the spiral in the center of the cork. It will act from support against the glass

and it allows the lever lifting itself to extract the cork.

Champagne stopper.

Bar Knives.

Muddler This tool is used to prepare muddled cocktails (crushed), such as Caipirinas,

Caipiroska or Mojito.

To be used pressing with strength the ingredients inside the glass, normally

composed by sugar pieces of citrus fruit or fruit,

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Glassware Choosing the right glassware is vitali if the drink is to be inviting, presentatable and gives

satisfaction to the consumer. Most drinks are enahanced by being served in fine rimmed clear

glasses, which sholud be clear and well polished.

Highball

8- 10 oz/24-30 cl. It' the most popular glass

for serving mixed drinks

Rocks

Around 5-6 oz/15-18 cl and used for liquor or

liqueur on the rocks. It is also known as a

lowball glass.

Old Fashioned

6-8 oz/18 – 24 cl short glass making it perfect

for a highball such as a Scotch & Water or Gin & Tonic, etc.

Double Old Fashioned

10-12 oz/30-36 short glass a little bigger than an

Old fashioned . Also called a bucket.

Collins

10/12 oz/30-36 cl and is also called a chimney glass.

It‟s tall and thin and is used for serving tall mixed drinks

Shot

1 1/2 –2 oz/ 4,5-6 cl short glass designed for shots

of liquor. Is also used as a measuring device.

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STEMMED GLASSES

Sour

5/6 oz/ 15-18 cl used for sours of any kind.

Brandy Snifter

Can be found in sizes 5-12 oz/ 15-36 cl. Used for brandy and Cognac.

Champagne Flute

6/8 oz./ 18-24 cl glass for Champagne, sparkling wines

and Champagnebased cocktails.

Champagne Tulip

6/8 oz./ 18-24 cl glass for Champagne and Champagne-based cocktails.

Cordial /Liqueur

1-2 oz/3-6 cl cordial glasses are tiny stemmed glasses used for liqueurs

Hurricane

14-18- oz/ 42- 54 cl used for a lot of tropical drinks or house specials.

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Irish Coffee Mug

7-8 oz 21-24 cl glass footed mug used for Irish coffee

and other coffee-based drinks.

Margarita Coupette

7-10 oz 21-30 cl wide brimmed glass. Reminds of a Mexican sombrero

. It's used for frozen Margaritas , Daiquiries and house specials.

Cocktail Glass

5-7 oz /15-21 cl glass that is also known as a Martini glass.

Used for Martini‟s, Manhattan‟s, and straight up and

double straight up cocktails.

Mug

12/16 oz/ 36-48 cl beer mug for draft or bottled beer service.

Pilsner

12 oz/36 cl curved beer glass that fits a bottled beer perfectly.

Pint

16 oz/48 cl beer glass sometimes kept in the cooler .

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Pony

1 oz/ 3 cl glass can be used for shots or liqueurs.

Poco Grande

10/13 oz/30- 39 cl. Poco Grande is an all purpose tropical glass.

Sherry Copita

3 oz/ 3 cl glass used for sherry and ports.

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ALCOHOL

Ethyl and methyl alcohol

Classification of alcoholic beverages

Alcohol and the Law

Learning objectives

At the end of this unit, participants should be able to:

a) explain how alcohol is produced and the effects of alcohol.

b) outline the basic responsibilities in serving alcoholic beverages

c) interpret the alcoholic strength of alcoholic beverages

d) calculate the alcoholic strength of cocktails.

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ALCOHOL Alcohol , in chemical terms, contains a hydroxyl (hydrogen and oxygen) group attached to a

saturated carbon atom. Therefore any compound that combines hydrogen, oxygen and carbon

atoms together to form molecules are members of the alcohol family of chemicals.

There are various kinds of alcohol, but only ethyl can be taken with safety. This drinkable

alcohol was differentiated from the many others alcohols in the mid-nineteenth century where

chemists used to prefix, ethyl, to refer to that alcohol which could be converted to ether.

This Ethyl alchol is derived from the fermentation of grapes or others sugar containing liquid.

The enzymes created by yeasts cells convert the sugar in the grape juice into alcohol as well as

into carbon dioxide.

Ethanol is the only alcohol that is safe to drink till today. To the layman, the term “ alcohol” is

widely used rather than the chemist term ethyl alcohol or ethanol. Pure alcohol is colorless and

will ignite at – 12° C.

Ethyl alcohol

Ethyl alcohol or Ethanol is potable, clear, colorless with an ethereal odour and a warm burning

slightly sweet taste. It is a volatile, flammable substance that burns with a blue flame and is also

hygroscopic (water- absorbing). It is completely mixable with water in any proportion. It

vapourises at 78,3° C and freezes at -113° C. If directly injected into the blood steam, pure

ethanol can cause death. When consumed in very large quantity over a very short span of time,

it can be fatal.

When consumed in moderate quantity, ethanol has a pleasing and soporific (sleep-inducing)

effect. It is this ability to allow its consumers to loosen their inhibitions and relax that made

alcohol prized and sought after.

Ethanol is considered a drug. Continuos and repeated excessive consumption can lead to alcohol

dependency. This can also cause damage to the liver.

Methyl alcohol

The other well known member of the alcohol family is methyl alcohol or methanol. It is a clear,

colorless volatile flammable liquid and has a boiling temperature of 66°C. It is a useful solvent

and acts as an antifreeze.

Methanol is sometimes called wood alcohol because it is most commonly produced by the

industrial method called the dry distillation of wood.

It is produced in nature and is found in very minute amounts in wine. It is derived from the

pectin substances contained in grape stalks and pips and is produced through the action of

enzymes secreted by the yeasts during fermentation

Methanol is widely used as an industrial solvent. When consumed it in sizeable quantity can

cause blindness, paralysis, coma or even death. However, it is neutralized when consumed by a

proportionate quantity of ethanol, its natural antidote.

The amount of methanol produced during the natural fermentation of wine is so small that a

very large volume of wines would have to be consumed before any ill effects are noticed and

therefore poses little or no danger in normal circumstances.

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Methanol has gained considerable notice when some unscrupulous wineries used it to boost the

alcoholic strength of their wines because the ethanol content was too low. Several death as well

several cases of blindness were resulted from drinking these tainted wines, much to the shame

of the wine industries in some European wine-producing countries.

FERMENTATION

The work of renown scientists like Guy-Lussac and Louis Pasteur showed that certain micro-

organisms were responsible for the production of ethanol through a chemical process which we

now know as fermentation. They showed that ethanol is produced naturally by the breakdown of

sugars through the action of enzymes secreted by yeasts.

This process may be summed up in a simple equation:

C2H12O6 --------------------------> 2 C2H5OH + 2 CO2 + HEAT

(Sugar) (Ethanol + Carbon Dioxide + Heat)

The equation shows the conversion of simple sugars (C2H12O6) like glucose transformed into 2

molecules of ethanol (C2H5OH) and 2 molecules of carbon dioxide (CO2) during fermentation.

A certain amount of heat also results as part of the process of splitting up of the sugar

molecules. This fermentation is made possible by a living organism called yeast.

Yeasts

There are many kinds of yeasts. All yeasts will cause fermentation, but the finished product can

vary considerably depending on the type of yeast used. Yeasts are micro-organism, they cannot

be seen by the naked eye.

However, yeasts are visible to us when in large numbers, for instance when we use the dry,

yellowish grainy powder used in raising bread in baking. This powder is actually a

conglomeration of vast numbers of dormant spores of individual micro-organism or cells. Each

individual cell is so minute, that they can only be observed under a microscope.

The work of the yeast is provide organic constituents called enzymes. The enzymes act as a

catalysts which causes the chemical reactions. They play an important role in the chemical

changes, but are themselves unaffected by the changes.

CONGELATION AND DISTILLATION

The alcohol produced during fermentation is part of a homogeneous solution. In certain cases,

such as in the production of wines and beers, the alcohol is left together with the other elements

of those beverages. The final product achieved without separating or concentrating the alcohol,

is known as an alcoholic beverage.

The alcohol produced can be separated from the rest of the solution and concentrated to obtain a

stronger product such as brandies and whiskies. This is usually done in order to produce a more

potent alcoholic beverage or as part of a process to develop certain qualities in the final product.

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The separation and concentration of alcohol from other elements in a fermented solution may be

achieved in the following two ways:

Congelation

Distillation

CONGELATION

The freezing points of water and alcohol are different. Congelation makes use of this fact to

separate them in countries where colder climates or seasons such as winter exist.

Congelation is an inexpensive thought not very efficient means of separating alcohol from

water.

In parts North America like New England, USA and in Canada, fermented apple juice or cider is

left in barrels out in the open during winter. The water freezes over but the alcohol remains

liquid (ethaol only freezes at -113 °C). The bung of the barrel is opened, a hot poker punched

through the ice and the concentrated liquid alcohol beverage is then poured out.

The strong, raw alcoholic drink called Applejack proved to be very potent and earned itself

quite a reputation and a string of unflattering nicknames like „lockjaw‟. A little Applejack is still

produced but in non-commercial concerns and in the more rural areas of North America.

DISTILLATION

Where congelation works on the principle that different liquids have varying freezing points,

distillation works by using the differences in the boiling points of these substances.

When a liquid is heated and boiled, the more volatile (heat sensitive) elements vaporize first.

These vapours can be collected and re-converted (condensed) into concentrated and purified

form by cooling the vapours. This process allows us to separate and concentrate the different

elements in any solution. The main element found in any fermented alcoholic solution is water.

By considering the boiling points of water and alcohol, we are able to separate the alcohol from

water. Water boils and vaporizes at 100°C while alcohol, ethanol in this particular instance,

boils and vaporizes at 78,3°C.

The difference in the boiling points of these two substances makes it possible to separate them

through the application of heat. Since methanol has a boiling temperature of 66°C, distillation

allows methanol to be from ethanol removed.

Distillation of alcohol is basically the separation of ethyl alcohol(drinkable alcohol) from the

base liquid of wine or cereal wash. In the distillation of alcohol, heat is used to separate the

alcohol from the rest of a fermented solution by vapourising it. The hot alcoholic vapours are

then cooled to obtain concentrated and purified alcohol.

The equipment used in the distillation process are called stills. There are 2 main types of stills:

Pot stills

Patent stills

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All stills work in almost the same manner. The wash, which is the fermented alcoholic solution

meant for distillation, is heated. The temperature of the wash is always being monitored and

adjusted so as to keep it below that of the boiling point of water but above 78,3°C

The volatile alcoholic vapours rise and concentrate near a funnel-like structure which leads to a

cooling system that condenses the vapours back into a liquid. This pure liquid alcohol is then

collected.

There are some distinct differences between pot and patent still distillates. These may be

summed up by the following:

Taste and purity

Pot still are less efficient at removing impurities called congeners and this results in the

production of a more flagrant but fiery, harsher tasting spirit. There is therefore a need for the

spirit to be aged so as to mellow the spirit.

Patent still distilled spirit are highly rectified,that is free from impurities. They may be bottled

straight off the still without any ageing. Patent still spirit, however, typically have less taste and

character.

The need for ageing

Pot still spirit are quite harsh tasting and must be aged to soften out the row, rough and often

fiery taste of the spirit. The legally

Required minimum length of ageing in most countries is 2 years, in wooden barrels.

The best wood for such barrels is oak, because it is porous. These oak barrels are relatively

expencive depending on the type of oak used. Such barrels are handmade and are usually

charred (toasted) on the inside.

By evaporating through the wood and the staves of the barrels, the spirit absorb the flavour and

colours of the toasted oak, thus giving them even greater taste or character.

Costs and saving

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Pot stills are less cost efficient than patent stills. They cost more to run and must be cleaned out

after each distillation.

Patent stills are more cost efficient: water is recycled, a minimum amount of heat energy is lost

and savings are made through economics of large-scale production. In addition, there is no need

for expensive barrels and storage costs for extended ageing in wood. (An oak barrel made in

French oak can cost between US $800 and $1,000.)

Patent Still

ALCOHOLIC STRENGHT OF PRINCIPAL DRINKS

Beer 4 to 11%

Wine (red/white/rosè/sparkling) 7 to 14%

Fortified wines 18 to 21%

Vermouth 16 to 20 %

Brandy 40%

Whisky, gin, rum, vodka, tequila, grappa 40 to 45%

Liqueurs (varies from very low to very high) 11% to 45%

Alcoholic beverages can be divided into the following 3 categories based on their methods of production:

1 Fermented Beverages

2 .Fermented and Distilled Beverages

3. Compounded Beverages

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CLASSIFICATION OF ALCOHOLIC BEVERAGES Alcoholic beverages can be divided into the following 3 categories based on their methods of production

e.gBeer e.g Whisky e.g Liqueurs

Wine Brandy Akavit

Cider Calvados Gin

The amount of alcohol contained in a bottle is expressed in 3 different ways:

British proofs or Sykes or Sikes

Gay Lussac (GL) equivalent to percentage

American Proof

COMPARATIVE SCALES FOR ALCOHOLIC STRENGHTS

Water Table Fortified Normal Absolute Wines Wines Spirits Alcohol

DISPELLING MYTHS ABOUT ALCOHOL

Alcohol is not a stimulant.

It does not have nutritional value.

It is not possible to prevent symptoms of hangover e.g eating fats or taking massive

doses of vitamins before heavy drinking.

Drinking large quantities of black coffee or taking a cold shower cannot counteract the

effects of alcohol.

Straight whiskey will not affect a person more rapidly than a whiskey and soda.

It is not a sign of maturity to be able to hold your liquor

SIKES 0 17,5 35 52,5 70 87,5 105 122,5 140 157,5 175

GAY-LUSSAC 10 20 30 40 50 60 70 80 90 100

AMERICAN PROOF 20 40 60 80 100 120 140 160 180 200

Distilled Compounded Fermented

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ALCOHOL IN THE BODY

Alcohol takes as little time as

three minutes after it has

swallowed to reach the brain.

The exact amount of time

varies among individuals.

an alcoholic beverage is

consumed, a small portion of

the pure alcohol in it is

absorbed directly and

immediately into the

bloodstream. The alcohol-laden

blood is pumped through the

body by the heart where it

eventually transports the

alcohol to the liver which

oxidises and breaks down the

alcohol 90 to 98% of all alcohol

ingested will be oxidized by the

liver into water and carbon

dioxide. The rest of the 2 to 8%

of alcohol is excreted through

our breath, urine, saliva, tears,

perspiration and in the milk of

pregnant women.

The liver of a male is capable of breaking down the equivalent of one standard drink per hour or

80 grams of pure alcohol in 24 hours, while the liver of a female is only half as efficient

TOLERANCE TO ALCOHOL

One person‟s ability to consume more alcohol than another is dependant on the following:

Food and digestive fractors

Speed of consumption

Gender

Types of drinks

Physical attributes

Weight

Level of Fitness

Physiological state

Tolerance

Use of medication

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WOMEN GET DRUNK FASTER THEN MAN

Recent research suggests that drink for drink women

gets drunk faster than man. It‟s believed that this is

because women have fewer enzymes in the liver and

gut wall that break down alcohol before it enter the

bloodstream.

It was also found that women alcoholics do more harm

to their bodies than men. Liver disease, brain damage

and mental defects like memory loss and reduced ability

to solve problems start earlier for them.

As if such news are not depressing enough, it is also found

that women are more likely to suffer from anxiety,

depression and other additive disorders.

WHAT IS A HANGOVER?

The hangover is a symptom that results from having consumed too much alcoholic beverages.

These symptoms are caused by the combined effects of the congeners and the products of the

breakdown of alcohol:

This causes the body to suffer the following conditions:

dehydration

low blood sugar

irritation of the stomac lining

a degree of poisoning

The dehydration is caused by diuretic action of the alcohol. At the same time, the body‟s natural

anti-diuretic hormones are suppressed. This causes the body to lose more water that it otherwise

would.

Besides making the person feel thirsty, dehydration also causes headaches. Combined with the

effects of the toxin-like congeners, the effects are very acute and intense headaches occur. The

person also becomes very sensitive to light and prefers the dark.

Alcohol causes the body to produce insulin which burns up the blood sugar. This results in low

blood sugar which shows up as drowsiness, faintness and hunger which manifest itself as

shivering.

SYMPTOMS OF A HANGOVER

nausea and vomiting

hunger and stomach pains

faintness and drowsiness

intense headaches and photophobia (great sensitivity to light)

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IS THERE A “CURE” FOR HANGOVERS?

No, there is no cure since the hangover is not a problem in itself but merely a series of

symptoms as a result of having consumed too much alcohol.

However, we can ease the uncomfortable and painful symptoms associated with a hangover.

The following actions can ease and give comfort.

drink lots of water

consume glucose dissolved in the water

take small doses of vitamin B and C

use mild analgesics like paracetamol

Rehydrating the body cells and organs allows the natural healing process to occur while glucose

helps the body absorb the water faster as well as replenish the blood sugar.

Vitamin B and C generally helps the liver and the body‟s nervous system cope with the

symptoms while pain killers (analgesics) such as paracetamol (sold commercially as Panadol)

help deal with the general pain and headaches.

One of the best things to do if a person has had too much alcohol is to drink lots of water with

some glucose and vitamin B and C before retiring to bed to rest. Orange juice is a handy and

easily available mixture of water, glucose and vitamin C

Taking paracetamol is not recommended unless necessary or until the symptoms manifest

themselves and aspirin are not recommended as they are acidic in nature and may only irritate

the stomach further.

ALCOHOL AND YOU

Does alcohol affect driving?

Yes it does. Alcohol acts directly on the brain. So even a little can alter our behavior and

reactions.

Alcohol affects

Judgement- we won‟t be able to make the best decisions.

Inhibitions- we will feel great, in charge, capable when actually we‟ re losing

control

Reactions- how quickly we can react, brake, avoid a car, pedestrian or obstacle, for

instance

Muscle co-ordination- change clutch, brake, steer, will we be able to do these smoothly?

Balance- we‟ll be unsteady

Perception- we‟ll have trouble differentiating colours, being able to see clearly

again after glare, and estimating distances. We may not see cars or

pedestrians approaching from side streets.

23

We need every one of these body functions-sight, judgement, muscle co-ordination, balance,

fast reactions, when we drive.

Legal Limits

We can tell how much the brain is affected by measuring the amount of alcohol in the blood

Most countries have a legal limit for blood alcohol concentration, if we are found driving with a higher

amount of alcohol in our blood than the legal limit we may face legal action. The limit and the application

of the low differs in different countries.

B.A.C Country B.A.C Country

0.05% Argentina 0.05% Luxembourg

0.05% Australia 0.08% Malaysia

0.05% Austria 0.08% Malta

0.05% Belgium 0.08% Mexico

0.05% Bulgaria 0.05% the Netherlands

0.08% Canada[3](except 0.04% in Manitoba)[5]

0.08% New Zealand

=Zero= Croatia 0.02% Norway

=Zero= Czech Republic 0.02% Poland

0.05% Denmark 0.05% Portugal

0.02% Estonia 0.08% Republic of Ireland

0.05% Finland 0.05% Republic of Macedonia

0.05% France[6]

=Zero= Romania

0.05% Germany 0.02% Russia

0.05% Greece =Zero= Saudi Arabia

0.05% Iceland 0.05% Serbia

0.03% India[7]

0.08% Singapore [4]

0.05% Israel 0.05% Slovenia

0.05% Italy 0.025% Spain

0.015% Japan 0.02% Sweden

0.04% Lithuania 0.05% Turkey

0.05% Switzerland

0.08% United Kingdom [5]

0.08% United States[8]

For further information on U.S. laws,

see Alcohol laws of the United States by state.

As a rough guide, in order not to exceed legal limit, you should not take more than two drinks

in an hour. You should wait at least an hour after your last drink before driving.

A drink is taken as a 330 ml can of beer, a 120 ml glass of wine or a 30 ml measure of spirit

(brandy,whisky, vodka, rum or gin)

24

ALCOHOL AND THE LAW

Alcohol is a drug and its uncontrolled use can lead to abuse.- Laws exist, world-wide to control

its use and Europe is not exception.

The liquor licensing Regulations specifies the conditions under which alcoholic beverages may

be sold for consumption. However, these laws serve only a means of regulating the sale of

alcohol to the general public and cannot prevent alcohol abuse by anyone who chooses to do so.

“Stoned”, “plastered, are just some of the many colourful terms used locally to describe

someone who has had too much to drink and is “drunk”.

But what exactly do we mean when we say some one is drunk?

Very often, our judgement in such cases is based in observations of the person in question and is

subjective at best. The law, however, cannot base its judgement on mere observations but has to

be very specific about how it defines intoxication.

In Singapore the Road Traffic Act sets out the following rules and penalties with regards to

person found driving while under the influence of alcohol.

o The law measures alcoholic intoxication and expresses it as a concentration in

milligrams (of alcohol) per 100 millilitre of blood. A person who has more than 80

milligrams of alcohol per 100 millilitre of blood is considered intoxicated, that is legally

drunk.

o Police are authorized to carry out compulsory breath alcohol tests under certain

prescribed circumstances.

o First time offenders found driving under the influence of alcohol, that is legally

intoxicated, are liable.

To be fined between $1,000 to $ 5,000 or imprisonment of not more than 6 months;

For immediate suspension of the driver‟s licence pending a trial.

25

ALCOHOL’S EFFECT ON BEHAVIOUR AND DRIVING

ABILITY

No. of

beers or

one liquor

(30ml)

Blood alcohol

concentration

Effects on feeling and behavior Effect on driving ability

1 20 Absence of observable effects. Mild

alteration of feelings, slight

intensification of moods

Mild changes. Most

drivers seem a bit moody.

Bad driving habit, slightly

pronounced

2-3 50 Feeling of relaxation. Mild sedation.

Exaggerated emotions and behavior.

Slight impairment of motor skills.

Increased reaction time

Drivers take too long to

decide and act. Motor

skills (such as braking)

impaired.

Reaction time increased

5- 6 100 Difficulty performing gross motor

skills. Uncoordinated behaviour

impairment of mental abilities,

judgement and memory

Judgement seriously

affected.

Physical and mental

coordination impaired.

Physical difficulty in

driving a vehicle.

7-8 160 Motor impairment of physical and

mental functions. Irresponsible

behavior. Euphoria. Some difficulty

standing, walking and talking

Distortion of perception

and judgement. Driving

erratic.

Driver in a daze.

15-20 400 At this point, most people have

passed out

Driver probably has

passed out

Note: Blood alcohol concentration is measured as milligrams of alcohol per 100

millilitres of blood. Large people, who have greater blood supplies, can drink more

than small people and yet have the same blood alcohol level.

26

Exercise

1 Express

1,1 30 degree British overproof in Gay Lussac

……………………………………………………………………………………..

1,2 70 degree British proofs in Gay Lussac

…………………………………………………………………………………...

1,3 80 degree American prof in Gay Lussac and Sykes

……………………………………………………………………………………..

1,4 40 degree Gay Lussac in British proof and American proof

……………………………………………………………………………………..

2 A Brandy Alexander cocktail consists of 1/3 Brandy, 1/3 crème de cacao and 1/3

fresh cream. Calculate the alcoholic strength of this cocktail.

3 If the above cocktail is served with two cubes of ice. What is the strength of this

cocktail at the point of service and what is the strength one hour later. If the drink was

left untouched. (One ice cube is equivalent to 24 ml of water).

4. Calculate the alcoholic strength of your hotel‟s special cocktail.

…………………………………………….

27

COCKTAILS

HISTORY OF COCKTAIL

CLASSIFICATION OF COCKTAILS

COCKTAIL RECIPE

COCKTAIL TASTING

COCKTAIL PREPARATION

INTERNATIONAL COCKTAILS / MIXED DRINKS

LEARNING OBJECTIVES

At the end of this unit, participants should be able to:

a) differentiate the 2 types of cocktail measurements used in bartendering.

b) differentiate cocktails by sight, smell and taste

c) recommend cocktails according to customers‟ preferences

28

Cocktails are all mixed drinks that consist of two or more ingredients. The fixed maximum limit

set by the I.B.A (International Bartenders Association) during the 2007 congress in Taiwan is of

7 ingredients, including drops and corrections. Going over this limit would risk creating too

much confusion of tastes and aromas.

The goal to be reached in creating a cocktail is to get a new taste by mixing any ingredients that

each have well defined characteristics of taste and color. A fitting example is that of the painter

having a palette of base colors who succeeds through the mixing of some of them, to get new

colors that go from the lightest tones to those more accented. But as a painter would never mix

black with white, there also exists for the Barman some mixing rules to respect, some distillates

that would never mix harmonically with others.

And, as the painter, who with only three base colors, succeeds in creating works of art with an

infinity of different tones, the Barman too, with the variety of liqueurs present in today‟s

market, can create an infinity of different combinations.

To make order in this kaleidoscopic world of drink, it has been tried for a long time to divide

drinks into categories according to the various constant characteristics of each type of drink.

But, as with many things, drinks too follow a fashion that is dictated by the “evolution of the

taste”. Some of these categories of drinks have disappeared, others have suddenly returned into

fashion and others inexorably withstood all the fashions that even after 200 years still belong to

the “Best Sellers”.

These Best Sellers that were born in the United States between the end of the Eight hundred and

the beginning of the Nine hundred are used as a base in the creation of other types of Cocktails

that are so popular today in many bars across the world. However, it is right and a must to

remember and suggest them in their original form due to their indisputable success of having

made history in the “art of mixing”.

During the 2004 conference in Las Vegas, I.B.A has encoded the most popular 80 recipes of

cocktails, and established that according to their specific characteristics, cocktails must be

divided in:

COCKTAILS

SHORT DRINKS LONG DRINKS

PRE DINNERS - AFTER DINNERS ALCOHOLIC - NON ALCOHOLIC

SHORT DRINKS

With this term we intend to distinguish cocktails that are either aperitif (pre dinners) or

digestive (after dinners), that have a maximum alcohol content of 7 cls in volume. The average

is of 5 cls, which is reached only after mixing the ingredients, and includes therefore a certain

quantity of water (around 10%) which is the result of melting ice.

PRE DINNERS

The PRE DINNER cocktail has clear aperitif characteristic, which prepares the stomach to

receive food. To reach this goal, the correct choice of the ingredients must be used. This is

where the expertise of an experienced Barman will come into play; where, when faced with a

request of a vague cocktail, he will have to decide in little time which recipe to propose or what

29

kind of ingredients to use in the event that he wants to create a new recipe. The following rules

are essential in order to satisfy the client‟s expectation without the slightest hesitation:

“REQUEST” FACTORS

AGE & SEX - TIME OF DAY - SEASON

“DRINK” FACTORS

DRY – MEDIUM – LIGHT, MEDIUM – FULL ALCOHOL

“INGREDIENT” FACTORS

FAVOURITE BASIC INGREDIENTS OR BRANDS

These elements, together with the bartender‟s experience, will enable him to make a quick and

well appreciated suggestion.

A Pre Dinner cocktail must have a dry or medium taste, definitely not a sweet one,

therefore it is not recommended to use whipped cream or the unmeasured quantities of sweet

liqueurs and syrups, which in this kind of drink is not fundamental. We can now choose the

ingredients with which to begin to create, keeping in mind the objective we want to reach- to

stimulate the appetite.

1) BASE

GIN - VODKA - RUM - COGNAC- WHISKY

2) AROMA

DRY VERMOUTH, SWEET VERMOUTH – B CAMPARI- APEROL- SHERRY- PORT WINE – OTHER

KIND OF AROMATIC WINES

3) HARMONIZER AND COLORING

SWEET LIQUEURS, FRUIT VODKAS, BITTERS, VARIOUS SYRUPS

THE BASE

GIN: Among all the distillates used in the preparation of aperitifs, Gin is the most

classic. The organoleptic characteristics of gin given by the ingredients of which it is composed

(botanicals such as juniper berries, angelica and coriander) already have strong aperitif

characteristics. Gin blends magnificently with fortified wines such as Vermouth, whether white,

red or dry, with sour liqueurs such as Bitter, Aperol, as well as with sweet liqueurs and syrups

but only if used in limited quantities so as to not mask its delicate aroma. Surely it refuses to

be combined with other distillates such as Vodka, Whiskey, Rum and Tequila.

VODKA: Vodka, being almost tasteless and completely colorless, is mixable with any

other product (although with caution in regards to some distillates). It is used to give body and

strength to mixtures, without prevailing or altering the taste of the other ingredients. Clearly for

Vodka we intend neutral Vodka and not the spicy or fruity kind- these can be classified as

liqueurs and not distillates.

RUM: This distillate has a big personality. Its presence always prevails in a recipe.

30

The light type can very well be used for the preparation of aperitifs. The ideal pairing of the

dark type is with fresh fruit of any kind resulting in drinks such as Long Drinks, Fruit Punches

etc.

WHISKEY: Along with Cognac, this distillate is regarded as a "noble" distillate

because of its origin and long aging process. Whisky has a well marked personality that hardly

pairs with other products. Some exceptions are the classic Manhattan (Vermouth and

Angostura), Sour (Lemon and sugar) and few others. Never mixable is the Malt Whiskey.

COGNAC: As with Whiskey, this distillate is more proper for the single tasting. The

only exceptions allowed are for young products (Three Stars, V.O) that mix well with whipped

cream, various Cream Liqueurs such as Cream de Menthe, Cream of Cocoa, Banana etc. For all

the other mixtures it is preferable to use the Brandy.

TEQUILA: Like with the Cachaca, it represents the "new" in the world of the Spirit, at

least for us here in Europe due to the fact that this product was first imported here some 10

years ago. It is a distillate with a strong personality therefore not easy to mix. It does mix well

with lemon juice, orange juice, pineapple juice, and grapefruit juice as well as with some sweet

liqueurs. Surely to avoid is combining Tequila with Bitters, Pernod, Port and Vermouth. It is

also ideal for the creation of new, fancy recipes.

Other products like citrus fruit juices, sparkling wines, soda splashes, can be used as ingredients

for creating aperitifs. Of great importance is the final touch of a "twist" of lemon or orange from

which the essential oil of the peel is extracted and then mixed into the drink, enriching it, giving

it a particular aroma.

AFTER DINNERS

This type of cocktail must be served as it says its title suggests: after dinner. Its job is to

facilitate the digestion. The use of bitter substances, anisettes, creams of mint mixed with

distillates is ideal. Belonging to this category of after dinners are drinks based with whipped

cream, very sweet and creamy. Even if they belong to the after dinner drinks, it is preferable to

serve them much after the evening meal. In fact the sweet substances that come in to contact

with the rest of the foods may cause too much disturbance to the stomach creating a

disagreeable fermentations that can leave that annoying sense of swelling.

LONG DRINKS

Long and refreshing drinks, they can also consist of nonalcoholic mixtures. Their content varies

from the 15 ccs (medium size) to the 20c, depending on its alcoholic content. Usually an

alcoholic base of any distillate or liqueur that does not surpass 7cc in volume is used, and is

lengthen with carbonated drinks, fruit juices, etc.

Long Drinks can be served in any voluminous glass, but the type preferred by professionals is

the Tumbler.

31

Many methods exist for the preparation of this type of drink, the simplest is directly in the glass

such as for the High- Balls, Collins etc. If the base is particularly thick, the use of the shaker is

needed. Just as in the preparation of Frozen Drinks or Coladas, and it is essential to use a

blender (electric blender), which results in an emulsified and creamy mixture.

The preparation of the Long Drinks provides a free outlet of the imagination for the Barman in

the choice of ingredients, but above all in the preparation of the trimmings that enrich these

fancy mixtures.

32

THE TECHNIQUE OF TASTING

COCKTAILS

Simply by looking we can judge:

The transparency or the opalescence .

A clear drink is free of consistent particles that could make it opaque or

cloudy .

The color and reflections

Effervescence is an effect due to the presence of carbon dioxide

(of some effervescent ingredients).

The decoration and presentation of the cocktail

Must be fresh, edible and in harmony with the type of drink. It makes the cocktail more

attractive.

What it is appraised through smelling?

Intensity- Indicates a certain number of olfactive sensations of a greater or

lesser intensity .

Persistence- Indicates different sensations that pass through the memory

which leave a longer or shorter impression on the nasal cavity.

Quality - Represents the perfect combination of intensity and persistence.

Description - Based on the olfactory senses, a cocktail may be defined as:

Aromatic, Floral, Fruity, Earthy, Spiced

33

Taste examination

Without a doubt, the taste testing is the most culminating moment in the appraisal of a cocktail

or of any drink.

Through taste testing we can evaluate the intensity, the persistence, the structure of the taste,

the softness and the harmony of the drink. For a proper appraisal it is necessary to take a small

sip of the product, allow it to flow around the sides and back of the tongue. Then let the drink

pass along the centre of the tongue and up to the tip. The tongue is finally pressed against the

palate, allowing the perception of the four fundamental tastes.

Sweet and salty tastes –

usually detected on the tip of the tongue

Sour tastes –

perceived on the upper sides of the tongue and causes

abundant salivation.

Salty tastes-

mostly perceived on the upper side of the tongue near the tip.

Bitter tastes –

usually felt at the back of the tongue and have an intense

persistence.

Taste is as subjective as smell, but you should be able to get an idea of how soft or prickly the

drink is, how sweet or bitter or how intense or bland it is. If you swallow the drink, you will also

be able to tell if it has an aftertaste. Cocktails are often judged on their acidity as it is that

which gives them most of their satisfaction. Ultimately however, the only thing you really need

to know is Do you like it?

The senses: Sight

The visual feelings

The appearance of the drink is of fundamental importance.

It is the result of 3 contributing elements:

.

1

2 2

3 3

4

1 amaro e astringente

2 acido

3 salato

4 dolce

1

2 2

3 3

4

1 amaro e astringente

2 acido

3 salato

4 dolce

34

The senses: Olfaction

Training allows a "mnemonic file" to be created and gives the

"experienced“ nose a hypersensitivity that makes it able to

categorize some hundred different scents.

The olfactory and retro nasal sensations The sense of smell is able to perceive the odours in two ways:

By direct aspiration (nasal) or indirect (retro-nasal).

The direct aspiration

is attained by repeatedly sniffing for a complete

individualization of the sensations.

Retro-nasal perception instead occurs once the drink passes through the

mouth and is exhaled so that the volatile substances strike the

mucous by the retro-nasal way.

Olfactory or nasal sensations

those obtained through inhaling and through taste olfactive. Retro-nasal are determined by the

expiration of a certain quantity of air present in mouth through the nose.

With the sense of smell the followings general impressions are immediately

discovered:

INTENSITY: expresses the fragrant power of a dink. AMPLENESS: expresses the presence of many perfumes independently from their intensity.

FRANKNESS: represents a net and clean impression, without harsh or unpleasant notes

emerging.

FINENESS: expresses the qualitative delicacy of the impression.

35

IBA Offical Cocktails

PRE-DINNER

COCKTAIL

AFTER-DINNER LONG DRINK STYLE

AMERICANO BRANDY ALEXANDER BELLINI

BACARDI COCKTAIL BLACK RUSSIAN BLOODY MARY

DAIQUIRI WHITE RUSSIAN BRANDY EGG NOG

BRONX FRENCH CONNECTION BUCK'S FIZZ

KIR GOD FATHER MIMOSA

KIR ROYAL GOD MOTHER BANANA DAIQUIRI

MANHATTAN GOLDEN CADILLAC FROZEN DAIQUIRI

MANHATTAN DRY GOLDEN DREAM BULL SHOT

MANHATTAN MEDIUM GRASSHOPPER CHAMPAGNE COCKTAIL

MARGARITA PORTO FLIP JOHN COLLINS

MARTINI ( DRY ) RUSTY NAIL GIN FIZZ

MARTINI ( PERFECT ) HARVEY WALLBANGER

MARTINI ( SWEET ) HORSE'S NECK

MARTINI ( VODKA ) IRISH COFFEE

GIBSON PINA COLADA

NEGRONI PLANTER'S PUNCH

OLD FASHIONED SCREWDRIVER

PARADISE SINGAPORE SLING

ROB ROY TEQUILA SUNRISE

ROSE

WHISKEY SOUR

MOST POPULAR COCKTAILS

CAIPIRINHA COSMOPOLITAN JAPANESE

SLIPPER

KAMIKAZE L ISLAND

ICED TEA

MAI-TAI MOJITO ORGASM B52 SALTY DOG

SEA-BREEZE CUBA LIBRE SEX ON THE

BEACH

APPLE

MARTINI

36

Official IBA Drinks

AMERICANO Pre dinner (old fashioned glass)

3.0 cl Campari

3.0 cl Sweet Red Vermouth

Mix the ingredients directly in old fashioned glass filled with ice cubes.

Add Soda Water. Garnish with half orange slice and lemon peel.

BACARDI Pre dinner (cocktail glass)

4.5 cl Bacardi Rum White

2.0 cl Lemon or lime juice

0.5 cl Grenadine syrup

Pour all ingredients into shaker with ice cubes, shake

well, strain into chilled cocktail glass .

DAIQUIRI Pre dinner (cocktail glass)

4.5 cl White Rum

2.0 cl Fresh lemon or lime juice

0.5 cl Gomme syrup

Pour all ingredients into shaker with ice cubes.

Shake well. Strain in chilled cocktail glass.

FROZEN DAIQUIRI Pre dinner ( goblet )

4.5 cl White Rum

2.0 cl Lemon juice or Lime Juice

0.5 cl Gomme syrup

One scoop of crushed ice

Pour all ingredients into blender with crushed ice.

Blend until slushy and smooth and pour into chilled goblet.

BANANA FROZEN DAIQUIRI Pre dinner (goblet)

4.5 cl White Rum

2.0 cl Fresh lemon or lime juice

0.5 cl of Gomme Syrup

½ Fresh Banana

Pour all ingredients, with half fresh banana, into blender

with crushed ice, blend until slushy. Pour into chilled goblet.

37

BRONX Pre dinner (cocktail or martini glass)

3.0 cl Gin

1.5 cl Sweet Red Vermouth

1.0 cl Dry Vermouth

1.5 cl Orange Juice

Pour into shaker all ingredients with ice cubes,

shake well. Strain in chilled cocktail or martini glass.

KIR Pre dinner (flute or wine glass)

9.0 cl Dry White Wine

1.0 cl Crème de Cassis

Pour Crème de Cassis into flute glass,

top up with white wine.

KIR Royale Pre dinner (flute glass)

9.0 cl Champagne

1.0 cl Crème de Cassis

Pour Crème de Cassis into flute glass,

top up with Champagne

MANHATTAN Pre dinner (martini or cocktail glass )

5.0 cl Rye or Canadian whiskey

2.0 cl Red Vermouth

1 Dash Angostura Bitter

Pour all ingredients into mixing glass with ice cubes.

Stir well. Strain into chilled martini or cocktail glass. Garnish with maraschino cherry.

MANHATTAN DRY Pre dinner (martini or cocktail glass)

5.0 cl Rye or Canadian whiskey

2.0 cl Dry vermouth

Dash of Angostura Bitters

Pour all ingredients into mixing glass with ice cubes.

Stir well. Strain in chilled martini or cocktail glass. Garnish with lemon twist.

MANHATTAN MEDIUM Pre dinner ( martini or cocktail glass )

( or Perfect )

5.0 cl Rye or Canadian Whiskey

1.0 cl Red Vermouth

1.0 cl Dry Vermouth

Pour all ingredients into mixing glass with ice cubes. Stir well.

Strain in chilled martini or cocktail glass. Garnish with maraschino cherry and lemon twist.

38

MARTINI ( PERFECT ) Pre dinner ( martini glass )

5.5 cl Gin

1.0 cl Dry Vermouth

1.0 cl Red Vermouth

Pour all ingredients into mixing glass with ice cubes. Stir well.

Strain in chilled martini glass. Garnish with lemon peel and, or, maraschino cherry.

MARTINI ( SWEET ) Pre dinner ( martini glass )

5.5 cl Gin

1.5 cl Red Vermouth

Pour all ingredients into mixing glass with ice cubes. Stir well.

Strain in chilled martini glass. If served "On the rocks ",

pour ingredients and ice into old fashioned glass.

Garnish with maraschino cherry.

MARTINI ( VODKA ) Pre dinner ( martini glass )

5.5 cl Vodka

1.5 cl Dry Vermouth

Pour all ingredients into mixing glass with ice cubes. Stir well.

Strain into martini glass. Squeeze oil from lemon peel onto the drink. Optional garnish: green olive.

GIBSON Pre dinner (martini glass )

6.0 cl Gin

1.0 cl Dry Vermouth

Pour gin and vermouth into mixing glass with ice cubes.

Stir well and strain into a chilled martini glass. Garnish with silverskin onion.

NEGRONI Pre dinner ( old fashioned glass )

3.0 cl Gin

3.0 cl Campari

3.0 cl Sweet Red Vermouth

Pour all ingredients directly into old fashioned glass filled with ice.

Stir gently. Garnish with half orange slice and stirer.

Optional : Splash of Soda Water.

39

OLD FASHIONED Pre dinner ( old fashioned glass )

4.0 cl.Bourbon , Scotch or Rye whiskey

1 sugar cube

2 Dashes Angostura Bitter

1 Splash Soda Water

Place suger cube in old fashioned glass and saturate with bitter, as a dash of soda water. Muddle until

dissolve. Fill the glass with ice cubes and add whisky. Garnish with orange slice, lemon twist and two

maraschino cherries

PARADISE Pre dinner (cocktail glass)

3.5 cl Gin

2.0 cl Apricot Brandy

1.5 cl Orange juice

Pour all ingredients into cocktail shaker filled with ice. Shake briskly for few seconds. Strain into chilled

cocktail glass.

ROB ROY Pre dinner ( cocktail glass )

4.5 cl Scotch Whisky

2.5 cl Red Vermouth

1 Dash Angostura Bitter

Pour all ingredients into mixing glass with ice cubes. Stir well.

Strain into chilled cocktail glass. Garnish with maraschino cherry .

ROSE Pre dinner ( cocktail glass )

4.5 cl Dry Vermouth

1.5 cl Kirsch

1.0 cl Cherry Brandy

Pour all ingredients into mixing glass with filled ice. Stir well. Strain into

chilled cocktail glass. Garnish with maraschino cherry.

WHISKEY SOUR Pre dinner (old fashioned or cobbler glass)

4.5 cl Bourbon whiskey

3.0 cl Fresh lemon juice

1.5 cl Gomme syrup

1 Dash white egg

Pour all ingredients into cocktail shaker filled with ice. Shake well. Strain in old fashioned or cobbler

glass. If served "On the rocks", strain ingredients into old fashioned glass filled with ice. Garnish with

half orange slice and maraschino cherry.

40

BRANDY ALEXANDER After dinner (cocktail glass)

2.0 cl Cognac

2.0 cl Créme de Cacao (brown)

2.0 cl Fresh cream

Pour all ingredients into shaker with ice cubes, shake well,

strain into chilled cocktail glass . Sprinkle with fresh ground nutmeg.

BLACK RUSSIAN After dinner (old fashioned glass)

5.0 cl Vodka

2.0 cl Coffee liqueur

Pour the ingredients into the old fashioned glass filled with ice cubes. Stir gently.

WHITE RUSSIAN After dinner ( old fashioned glass)

5.0 cl Vodka

2.0 cl Coffee liqueur

3.0 cl Fresh cream

Pour coffee liqueur and vodka directly into old fashioned glass filled with ice. Float fresh cream on the

top and stir in slowly..

FRENCH CONNECTION After dinner ( old fashioned )

3.5 cl Cognac

3.5 cl Amaretto liqueur

Pour all ingredients directly into old fashioned with ice cubes. Stir gently.

GOD FATHER After dinner ( old fashioned glass )

3.5 cl Scotch

3.5 cl Amaretto

Pour all ingredients directly into old fashioned glass filled with ice cubes

GOD MOTHER After dinner ( old fashioned glass )

3.5 cl Vodka

3.5 cl Amaretto

Pour all ingredients directly in old fashioned glass filled with ice cubes.

41

GOLDEN CADILLAC After dinner (cocktail glass)

2.0 cl Liquore Galliano

2.0 cl Créme de cacao (white)

2.0 cl Fresh cream

Pour all ingredients into shaker filled with ice. Shake briskly for few seconds. Strain into chilled cocktail

glass.

GOLDEN DREAM After dinner (cocktail glass)

2.0 cl Liquore Galliano

2.0 cl Cointreau

2.0 cl Fresh orange juice

1.0 cl Fresh cream

Pour all ingredients into shaker filled with ice. Shake briskly for few seconds. Strain into chilled cocktail

glass.

GRASSHOPPER After dinner (cocktail glass)

2.0 cl Créme de menthe (green)

2.0 cl Créme de cacao (white)

2.0 cl Fresh cream

Pour all ingredients into shaker filled with ice. Shake briskly for few seconds. Strain into chilled cocktail

glass.

PORTO FLIP After dinner (cocktail glass)

1.5 cl Brandy

4.5 cl Red Port

1.0 cl Yolk egg

Pour all ingredients into cocktail shaker filled with ice. Shake well. Strain into cocktail glass. Sprinkle

with fresh ground nutmeg.

RUSTY NAIL After dinner ( old fashioned glass)

4.5 cl Scotch whisky

2.5 cl Drambuie

Pour all ingredients directly into old fashioned glass filled with ice.

Stir gently. Garnish with lemon twist.

42

BELLINI Long drink ( flute )

10.0 cl Dry Sparkling Wine (white)

5.0 cl Fresh Peach puree

Pour peach puree into chilled flute, add gently chilled

sparkling wine (white). Stir gently.

Garnish with slice of peach.

BLOODY MARY Long drink (highball)

4.5 cl Vodka

9.0 cl Tomato sauce

1.5 cl Lemon juice

Add dashes of Worchestershire Sauce, Tabasco , salt and pepper into highball glass, then pour all

ingredients into highball with ice cubes. Stir gently. Garnish with Celery Salt and lemon wedge

(optional).

BRANDY EGG NOGG Long Drink (highball)

4.0 cl Brandy

5.0 cl Milk

1.0 cl Gomme syrup

1 yolk egg

Pour all ingredients into shaker with ice cubes, shake well. Strain into a highball with ice cubes. Sprinkle

with fresh ground nutmeg.

BUCK'S FIZZ Long drink (flute)

10.0 cl Orange juice

5.0 cl Champagne or Dry Sparkling Wine

Pour orange juice into flûte and gently pour Champagne or Dry

Sparkling Wine. Stir gently. Garnish with orange twist (optional)

MIMOSA Long drink (flute)

7.5 cl Orange juice

7.5 cl Champagne

Pour orange juice into flûte and gently pour sparkling wine.

Stir gently. Garnish with orange twist

43

BULL SHOT Long Drink (highball)

3.0 cl Vodka

6.0 cl Cold beef bouillon

1.0 cl Fresh lemon juice

Pour all ingredients directly into highball with ice cubes, add several dashes of Worchestershire Sauce,

Tabasco, Salt and Pepper. Stir the ingredients. Garnish with Celery Salt.

(Note: May be served hot in cold weather).

CHAMPAGNE COCKTAIL Long drink (flûte)

9.0 cl Chilled Champagne or Sparkling wine

1.0 cl Brandy

Add two dashes Angostura Bitter into flute, and one half sugar cube.

Pour gently chilled champagne. Garnish with orange slice and maraschino cherry

JOHN COLLINS Long drink ( highball )

4.5 cl Gin

3.0 cl Fresh lemon juice

1.5 cl Gomme syrup

6.0 cl Soda water Pour all ingredients directly into highball filled with ice. Stir gently. Garnish with lemon slice and

maraschino cherry.

Add dash of Angostura bitter.

(Note: Use 'Old Tom' Gin for Tom Collins).

GIN FIZZ Long drink ( highball )

4.5 cl Gin

3.0 cl Fresh lemon juice

1.0 cl Gomme syrup

8.0 cl Soda Water

Shake all ingredients with ice cubes, except soda water. Pour into highball glass. Top with Soda water.

HARVEY WALLBANGER Long drink (highball)

4.5 cl Vodka

1.5 cl Liquore Galliano (float on the top)

9.0 cl Fresh orange juice

Pour vodka and orange juice directly into highball, filled with ice cubes, stir gently, add (float) Liquore

Galliano on the top . Garnish with orange slice and maraschino cherry.

44

HORSE'S NECK Long drink ( highball glass)

4.0 cl Brandy

11.0 cl Ginger Ale

Dash of Angostura bitter (optional)

Pour brandy and ginger ale directly into highball glass with ice cubes. Stir gently. Garnish with rind of

one lemon spiral. If required, add dashes of Angostura Bitter.

IRISH COFFEE Long drink ( Irish coffee- glass )

4.0 cl Irish Whiskey

8.0 cl Hot coffee

3.0 cl Fresh cream

1 tea spoon of brown sugar

Pour into the glass (for hot drink) hot coffee, Irish whiskey, and add a teaspoon of sugar. Warm the

mixture over a burner. Do not boil the mixture.

Float Cream on top. Suggested to use a coffee spoon, place near the surface of glass and pour the cream

gently over to enable it to float.

PINA COLADA Long drink ( tumbler or fashion glass )

3.0 cl White Rum

3.0 cl Coconut cream

9.0 cl Pineapple juice

Pour all ingredients into blender or shaker with crushed ice. Blend or shake until smooth. Pour into

chilled glass. Garnish with pineapple wedge and maraschino cherry and straw.

PLANTERS PUNCH Long drink ( highball )

6.0cl Dark Rum

3.0 cl Fresh lemon juice

1.0 cl Grenadine syrup

Soda water.

Pour all ingredients into shaker filled with ice. Shake well. Pour into highball with ice. Top up with Soda

water. Stir gently and add a dash of Angostura bitters. Garnish with lemon and orange slices.

45

SCREWDRIVER Long drink ( highball )

5.0 cl Vodka

10.0 cl Orange Juice

Pour all ingredients directly into highball glass filled with ice. Stir gently. Garnish with orange slice.

SINGAPORE SLING Long drink ( highball )

4.0 cl Gin

2.0 cl Cherry Brandy

0.5 cl Cointreau

0.5 cl DOM Benedictine

1.0 cl Grenadine

8.0 cl Pineapple juice

3.0 cl Fresh lemon juice

1 dash Angostura Bitters

Pour all ingredients into cocktail shaker filled with ice cubes. Shake well. Strain into highball glass.

Garnish with pineapple and maraschino cherry.

TEQUILA SUNRISE Long drink ( highball )

4.5 cl Tequila

9.0 cl Orange juice

1.5 cl Grenadine syrup

Pour tequila and orange juice directly into highball with ice cubes. Add a splash of Grenadine syrup to

create chromatic effect (sunrise), do not stir. Garnish with orange slice and cherry, straw and stirrer.

CAIPIRINHA ( old fashioned glass )

5.0 cl.Cachaca

1/2 Fresh Lime cut into 4 wedges

2 teaspoons sugar Place lime and sugar into old fashioned glass & muddle. Filled glass with ice and add Cachaca.

(Note: Caipiroska - instead of Cachaca use Vodka)

COSMOPOLITAN ( Large cocktail glass )

4.0 cl. Vodka Citron

1.5 cl. Cointreau

1.5 cl. Fresh Lime juice

3.0 cl. Cranberry juice Add all ingredients into cocktail shaker filled with ice. Shake well and strain into large cocktail glass.

Garnish with lime slice.

JAPANESE SLIPPER (cocktail glass )

3.0 cl. Midori

3.0 cl. Cointreau

3.0 cl. Lemon juice Add all ingredients into cocktail shaker filled with ice. Shake well and strain into cocktail glass. . Garnish

with a slice of honeydew melon.

46

KAMIKAZE (cocktail glass )

3.0 cl. Vodka

3.0 cl. Cointreau

3.0 cl. Lemon juice Add all ingredients into cocktail glass shaker filled with ice. Shake well and strain into cocktail glass. .

Garnish with a lime wedge and stirrer.

LONG ISLAND ICED TEA (highball glass )

1.5 cl Vodka

1.5 cl Tequila

1.5 cl White Rum

1.5 cl Cointreau

1.5 cl Gin

2.5 cl Lemon juice

3.0 cl Gomme Syrup

Dash of Cola Add all ingredients into highball glass filled with ice. Stir gently. Garnish with lemon spiral. Serve with

straw.

MAI-TAI (highball glass )

3.0 cl White Rum

3.0 cl Dark Rum

1.5 cl Orange Curacao

1.5 cl Orgeat syrup (almond)

0.5 cl Rock Candy syrup

1.0 cl Fresh Lime juice Add all ingredients except dark rum into cocktail shaker filled with ice. Shake well and strain into

highball galss. Float dark rum, garnish with pineapple spear and lime peel. Serve with straw.

MOJITO (highball glass )

4.0 cl White Rum

3.0 cl Fresh lime juice

3 sprigs of Mint

2 teaspoons Sugar

Soda Water Muddle mint sprigs with sugar and lime juice. Add rum and top with soda water. Garnish with sprig of

mint leaves. Serve with straw.

ORGASM (old fashioned glass )

3.0 cl Cointreau

3.0 cl Bailey's Irish Cream

2.0 cl Grand Marnier Build all ingredients over ice in a old fashioned glass or shot glass. Garnish with cherry.

B52 (shooter glass )

2.0 cl Kahlua

2.0 cl Bailey's Irish Cream

2.0 cl Grand Marnier Build all ingredients over ice into a shooter glass.Serve with stirrer.

47

SALTY DOG (highball glass )

4.0 cl Vodka

10.0 cl Grapefruit juice Shake vodka and grapefruit juice in cocktail shaker. Strain into a salt rimmed highball glass filled with

ice.

SEA BREEZE (highball glass )

4.0 cl Vodka

12.0 cl Cranberry juice

3.0 cl Grapefruit juice Build all ingredients in a highball glass filled with ice. Garnish with lime wedge..

CUBA LIBRE (highball glass )

5.0 cl White Rum

10.0 cl Cola Build all ingredients in a highball glass filled with ice. Garnish with lime wedge.

SEX ON THE BEACH (highball glass )

4.0 cl Vodka

2.0 cl Peach Schnapps

4.0 cl Orange jiuce

4.0 cl Cranberry juice Pour all ingredients into shaker. Shake and pour into a highball glass filled with ice. Garnish with

orange slice.

APPLE MARTINI ( cocktail glass )

4.0 cl Vodka

1.5 cl Cointreau Pour all ingredients into mixing glass with ice cubes.Stir well. Strain in chilled cocktail glass. Garnish

with a slice of apple.

48

THE ART OF MIXING

METHODS OF MIXING

GARNISH

BAR TERMINOLOGY

STANDARDS BAR MEASURE

BEVERAGE SERVICE AND GARNISH

LEARNING OBJECTIVES

a) At the end of this uinit, partecipants should be able to:

b) Prepare cocktail and mixed drinks using the correct methods.

c) Use the correct garnishes.

d) Identify the standard bar measures in both fluid oz and metric.

e) Use the correct service procedures for commonly ordered beverages

49

THE ART OF MIXING

METHODS OF MIXING

Shake – There are two basic types of cocktail shakers: the Boston and the Standard.

Put the ingredients into the cocktail shaker, shake briskly for a few seconds and strain into the required

glass.

Stir – Put ice into a mixing glass and pour in the necessary ingredients. Stir until cold and strain into the

required glass.

Blend – Put the ingredients into an electric blender, add crushed ice and blend until the required

consistency. Then pour or strain into the required glass.

Build – Pour the necessary ingredients directly into a suitable glass without any premixing. Add ice only

if required by the recipe.

GARNISH

Twist – A long zest twisted in the center and normally dropped into the drink.

Zest – A small thin piece of citrus peel with as little pith as possible. The essential oil is squizzed onto top

of the drink.

Spiral – The complete peel of the fruit cut in a spiral fashion.

Fruit and other garnishes – Maraschino cherries, olives without stone, pearl onions, pineapple chunks,

cucumbers, celery sticks, mint leaves, cloves and nutmeg.

BAR TERMINOLOGY

DRINK MAKING TERMS

Build – Prepare the drink directly in the glass in which is served. A Highball is a tipycal drink made with

this technique : fill a glass with ice, pour the liquor and add the mixer. Add garnish and stir before

serving.

Stir – The stirring technique is used in all cocktails that are made from clear ingredients. It is necessary

to stir enough to ensure that the drink is well mixed and chilled, but not too long in order to avoid to over

dilute the drink.

Roll - Rolling is pouring the drink back and forth between two shaker glasses. Fill a shaker glass with ice,

build drink, then pour it into another shaker glass then pour it back into the original glass.

Shake and pour - Fill a glass with ice, build the ingredients, then pour everything into a shaker tin and

shake. Pour everything back into the original glass.

Shake and Strain - Pour ingredients into a shaker tin filledtwo third with ice, shake and strain into the

glass.

Shake and Strain over ice: - Pour ingredients into a shaker tin filled two third with ice, shake and strain

into a glass of ice.

50

Float - Gently pour on top of a drink.

Layering - Spirits and or ingredients poured on top of one another to create layers. A a bar spoon is often

used to break the fall so that it gently layers on top of the spirit below. The most popular spirit layer is a

B-52.

Blend; To mix up in an electric blender. Blending is an appropriate way of combining some ingredients

with others, creating a smooth ready to serve mixture. Some recipes will call for ice to be placed in the

blender, it's always recommended to use crushed ice.

Rim - To add something to the rim of the glass. Salt and sugar are usually used to rim a glass but some

recipes also work well with powdered sugar or cocoa. If you decide to experiment with rimming different

cocktails be sure to choose an appropriate accent to the taste of the drink

Chill -To chill a glass add crushed ice and let it stand to chill while you are making the drink. When

ready, discard the ice, shaking out any water..

Muddle - To crush up ingredients with a muddler to release their flavors.

On the rocks - A term with the general meaning of “served with ice”

Straight up - A drink that is chiled, strained of ice and served into a chilled cocktail glass The term up is

the same as straight up.

Neat - A spirit drunk at room-temperature, straight from the bottle, without ice, water or mixers.

51

DENSITY CHART

Density/Weight

All alcohols have different weights. Usually, the higher the alcohol content, the

lighter it will be, but sometimes if other ingredients are mixed with it then the

weight can change.

NAME COLOR FLAVOR WEIGHT Cream White Milky Very Light

151 Rum Light Amber Fire Light

Maker’s Mark Bourbon Dark Amber Bourbon 0.941

Hiram Walker

Kirschwasser

Clear Cherry 0.941

Dekuyper Kirschwasser Clear Cherry 0.941

Sauza Silver Tequila Clear Tequila 0.945

Jameson’s Irish Whiskey Amber Irish Whiskey 0.948

Rain Vodka Clear Vodka 0.9498

Sauza Gold Tequila Gold Tequila 0.95

Skyy Citrus Vodka Clear Lemon Vodka 0.9555

Pernod Clear Anise/Licorice 0.985

Ouzo Clear/Cloudy Licorice 0.984

Southern Comfort Dark Amber Peach Apricot Whiskey 0.99337

Hiram Walker Ginger

Brandy

Light Amber Ginger Brandy 0.995

Tuaca Amber Vanilla Orange Caramel

Brandy

1.0157

B&B Amber Sweet Herbal Cognac 1.0245

Dekuyper Sloe Gin Dark Red Sloe Berries 1.0261

Hiram Walker

Peppermint Schnapps

Clear Peppermint 1.027

Grand Marnier Amber Orange Cognac 1.03

Malibu Clear Coconut Rum 1.03

Hiram Walker Root Beer

Schnapps

Brown Root Beer 1.037

Cointreau Clear Orange 1.0385

52

Dekuyper Apricot

Brandy

Dark Orange Apricot 1.0437

Dekuyper Triple Sec Clear Orange 1.05

Chambord Maroon Black Raspberry 1.05

Lady Godiva White

Chocolate Liqueur

White White Chocolate 1.05

Baileys Irish Cream Tan Creamy Spiced Irish

Whiskey

1.05

Irish Mist Dark Amber Honey Herb Whiskey 1.05

Dekuyper Blackberry

Brandy

Dark Purple Blackberry 1.0552

Campari Red Bitters 1.06

Benedictine Light Amber Herbal 1.07

Dekuyper Blue Curacao Blue Orange 1.0704

Dekuyper Root Beer

Schnapps

Brown Root Beer 1.0705

Drambuie Light Amber Heather Honey Scotch 1.08

Amaretto Di Saronno Dark Amber Almond 1.08

Sambuca Clear Licorice 1.08

Frangelico Clear Hazelnut 1.08

Tia Maria Brown Coffee 1.09

Dekuyper Anisette Clear Anise 1.0921

Dekuyper Melon Liqueur Bright Green Honeydew Melon 1.0924

Dekuyper Wildberry Clear Berry 1.0894

Dekuyper Green Menthe Dark Green Mint 1.0885

Dekuyper Bluesberry Clear Blueberry 1.0863

Dekuyper Grape Pucker Purple Grape 1.0864

Dekuyper Banana Yellow Banana 1.0822

Marie Brizard Blue

Curacao

Blue Orange 1.0999

Dekuyper Coffee

Liqueur

Brown Chocolate Coffee 1.189

Hiram Walker Crème de

Noyaux

Bright Red Almond 1.148

Marie Brizard Coffee

Liqueur

Brown Chocolate Coffee 1.142

Hiram Walker Crème de Yellow Banana 1.142

53

Banana

Midori Bright Green Honeydew Melon 1.15

Kahlua Brown Chocolate Coffee 1.152

Marie Brizard White

Crème de Cacao

Clear Chocolate 1.1602

Marie Brizard Dark

Crème de Cacao

Brown Chocolate 1.1602

Hiram Walker Crème de

Cassis

Dark Red Black Currant 1.179

DeKuyper Razzmatazz Red Raspberry 1.139

Marie Brizard Anisette Clear Anise 1.1371

Hiram Walker Dark

Crème de Cacao

Brown Chocolate 1.136

Dekuyper Buttershots

Schnapps

Amber Butterscotch 1.1225

Dekuyper White Cocoa Clear Chocolate 1.1204

Marie Brizard Green

Crème de Menthe

Dark Green Mint 1.1204

Marie Brizard White

Crème de Menthe

Clear Mint 1.1204

Dekuyper Cassis Dark Red Black Currant 1.1211

Hiram Walker

Butterscotch Schnapps

Amber Butterscotch 1.126

Galliano Golden Yellow Vanilla Licorice 1.11

Dekuyper Thrilla Vanilla Clear French Vanilla 1.1193

Dekuyper Hot Damn Red Cinnamon 1.1191

Jägermeister Black/Green Herbal Bitter 1.118

Marie Brizard Parfait

Amour

Purple Vanilla Orange Almond 1.1163

Goldschlager Clear w/ Gold

Flakes

Cinnamon 1.1111

Dekuyper Strawberry

Liqueur

Red Strawberry 1.1005

Dekuyper Watermelon

Pucker

Red Watermelon 1.1051

Dekuyper Peachtree Clear Peach 1.1037

54

STANDARD BAR MEASURES

Terms Fluid oz. Metric measurements 1 dash 1/6 teaspoonful 0,8 ml

1 splash ¼ oz 7,5 ml

1 floater 3/4 oz 22,5 ml

1teaspoon 1/6 oz 4,9 ml

1 pony 1 oz 29,4 ml

1 shot 1 ½ oz 44,1 ml

1 jigger 1 ½ ozs 44,1 ml

1 wine glass 4 ozs 117,4 ml

Baby, split of champagne 6 oz 176,4 ml

½ pint 6,8 ozs 200 ml

½ Fresh Lime ½ oz 15 ml

½ Fresh Lemon ½ to ¾ oz 15 – 22,5 ml

Cup 8 oz 230 ml

Pint 16,9 ozs 500 ml

Fifth 25,4 ozs 750 ml

Quart 33,8 ozs 1 litre

½ gallon 59,2 ozs 1,75 litres

Beverage Service and Garnish Type of Drink Container Garnish Utensil Remarks Carbonated beverages

and Squashes

Soft Drinks

Coke, Tonic

Water Squash

Highball glass

Highball glass

Ice cubes

Lemon slice

Ice cubes

Strow

Strow

Strow

Top up with plain

water

Juices

Orange,

Pineapple

Lemon, Lime

(Premix)

Lemon juice

(Freshly squizzed)

Tomato Juice

Highball glass

Highball glass

Highball glass

Highball glass

Ice cubes,

slice of orange for

orange j As above

Slice of lemon, sugar if required

Lemon wedge, salt-

pepper, Worcester souce

Strow

Strow

Underliner mixing rod

Or teaspoon

Underliner mixing

rod

1 part juice to 5

parts water

Serve with celery,

salt and tobacco

on reqeuest

Beers Pilsner glass

Fortified wines

Sherry/Port/Madeira Copita Tio Pepe to be

served chilled

Aperitifs

Red Vermouth (plain)

Sweet white Vermouths (plain)

Dry Vermouth (plain)

All Vermouth on the rocks

All Vermouths with

mixer

Copita

Copita Copita

Slice of orange

Slice of orange Lemon peel

Lemon peel

Lemon peel

Stirring rod

Served chilled

Aniseed Aperitifs

Pernod Richard Highball glass 1 cube of sugar

Ice cube

Stiring rod 1 part pastis to 5 parts plain water,

percolated

through ice cubes and sugar cube

TYPE OF DRINK CONTAINER GARNISH UTENSIL REMARKS

Bitter Aperitifs

Campari, Dubonet

Cynar

Highball glass

Highball glass

Ice cubes

Slice of orange

Stirring rod

Stirring rod

Soda water used

mostly as a mixer

55

Brandies

Cognac-Armagnac-Calvados

Plain

On the rocks With mixer

Brandy snifter (Baloon)

Rock glass

Highball glass

Ice cubes

Ice cubes

Stirring rod

Spirits

Rum -on the rocks

- With mixer, mostly coke

or bitter lemon

Whisky

-Plain

-On the rocks -With mixer

Gin

All Vermouth --with

mixer

Rock glass

Highball glass

Snifter( Malt or aged)

Rock glass

Highball glass

Highball glass

Highball glass

Ice cubes

Lemon slice

Ice cubes

Lemon slice

Ice cubes

Ice cubes

Ice cubes

Slice of orange

Stirring rod

Stirring rod

Stirring rod

Stirring rod

Most common

mixers: plain water

Mineral water Soda water

Other soft drinks Chilled

Tonic and bitter Lemon mostly used

As a mixer use champagne saucer

for Gin and Lime

TYPE OF

DRINK

CONTAINER GARNISH UTENSIL REMARKS

spirits

vodka

Plain

on the rocks

with mixer

spirits glass

rock glass

highball glass

I

ce cubes

slice of lemon

ice cubes

slice of lemon

Stirring rod

Serve chilled in a frosted glass

Eaux de vie

Kirsh

Tequila

Plain

With mixer

Spirit glass

Spirit glass

Highball glass

,

Ice cubes

Stirring rod

Serve chilled in a frosted glass

Liqueurs

All

-Plain

-On the rocks

-Frappe

Liqueur glass

Rock glass

Champagne glass

Ice cubes

Crushed ice

Short strow

56

ELEMENTS OF COSTS

MATERIAL COSTS, LABOUR COST AND

OVERHEADS

BASIC CONCEPT OF PROFIT

LEARNING OBJECTIVES

a) At the end of the unit, partrecipants should be able to:

b) identify the elements of costs in the beverage department

c) calculate the net profit, gross profit and after- wage profit of

a beverage department

57

ELEMENTS OF COSTS

One of the most important aims in F&B establishment, is to ensure satisfactory profitability.

The cost of operating a beverage establishment may be analyzed in several ways. Most

operators analyze their operating costs based on the nature of the costs. Based on this view it is

possible to analyze all the operating costs under those three following major aspects:

materials

labor cost

overheads

The total of materials., labor costs and overheads is described as total cost. This subtracted from

the sales of the establishment, gives the net profit.

Materials

40%

Labour

24%

Overheads

20%

Net profit

16%

Material costs

This comprises three principle costs:

a) Food cost

b) Beverage cost

c) Sundry cost (cigarettes cigars)

Food cost consists of the cost of food consumed less the cost of staff meals

Staff meals are charged under labour cost

Hence the adjustment which Is necessary in respect to staff meals is deduct the amount from

material costs and add this to labour cost

Total

costs

84%

Sales

100%

58

Formula for calculating of food cost:

OS = Opening stock

P = Purchases

SM= Staff Meals

CS= Closing stock

Note The formula for calculating beverage cost is similar

OS + P- CS-(SM*) = Beverage cost

*SM= depending on company, some just call it credit, staff benefits or cooks‟ beers.

While in the case of food cost we have to deduct the cost of staff meals, in the case of beverage

cost, deductions from the cost of beverage consumed is made with regard to authorized official

entertainments and any transfers of beverage to other departments e.g the kitchen.

Labour Cost

Include all the remuneration to employees, both in cash and in kind, ie, wages, salaries, bonuses,

commissions and other non- cash benefits.

Overheads

Overheads are all costs other then materials and labour costs. Examples of overheads are: rent,

rates, depreciation, insurance, repairs, stationery, etc.

Relating Costs and Profits in Volume of Sales

Catering establishments are subject to a considerable degree of sales instability. Changes in the

volume of sales occur frequently and often unpredictably.

Each changes in the volume of sales has its effect in the cost structure of the business, as well as

on the net profit. While a given increase or decrease in the cost of the materials, the other

elements of cost will not, in the short run, be normally affected as they are fixed costs. As a

result, each change in the volume of sales will result in a more corresponding change in net

profit.

When all elements of cost are related to the volume of sales, rather than to total cost, changes in

the cost structure of the establishment are more apparent and the effects of fluctuation in sales

on the net profit is seen more clearly. This facilitates the control of current operating results.

It should be noted, therefore, that in all forms of food and beverage reporting, any percentages

given should be calculated in relation to the sales volume of the business rather than to total cost

or to any other base.

BASIC CONCEPTS OF PROFIT

59

Three main concepts of profit are used in catering establishment:

a) gross profit

b) net profit

c) net margin (after wage profit)

Materials

40%

60%

Gross Profit

Gross Profit

Gross profit is also referred to as kitchen or bar profit depending on whether it is the gross profit on food

operations or beverage operations.

Total costs

84%

Net profit

Net profit

16%

Net profit may be defined as the excess of sales over total cost.

Materials and

Labour costs

64%

Sales

After- wages

Profit 100%

36%

Net Margin

Sales

100%

Sales

100%

Sales

100%

Sales

100%

60

Net margin may be defined as the excess of sales over the cost of materials and labour costs.

This particular concept of profit is used in establishments where the control of labour costs is

considered to be as important as the control of materials.

Net margin is often calculated by establishments operating at a high percentage of labour costs

and those subject to seasonal fluctuations in sales, which necessitate an adjustment of labour

costs to the changing pattern of revenue.

EXERCISE

Question 1

Opening stock for the ABC lounge € 3,200

Purchases € 6,500 € 7,000

Staff benefits

Closing stocks

Sales

a) What is the beverage cost?

b) What is the beverage cost percent?

Question 2

Opening Stock € 5,000

Purchases € 15,000. € 10,000

Staff Benefits € 6,000

Closing Stock € 1,500

What is the beverage cost?

Assuming that the beverage cost is 36%, what is the sales?

If labour cost is 24% and overheads is 20%, what is the net profit in Euro and percentage?

61

COST AND PROFIT RELATIONSHIPS

VARIABLE RATE

CONTRIBUTION RATE

BREAK-EVEN POINT

LEARNING OBJECTIVES

By the end of this unit, partecipants will be able to:

a) explain the importance of the cost, volume and profit relationships

b) calculate the break even-point and break even units

62

COSTS AND PROFIT RELATIONSHIPS

The concept of profit will be incomplete without the discussion of cost and profit relationship.

In discussing this topic we also need to know that volume does help in contributing to the profit

and can in actual fact help the company to know their break-even point.

The understanding of these relationships between cost, volume and profit is to be fully

comprehended by all food and beverage operations in order to achieve cost control in the

department.

To begin with lets take a look at two income statements of two comparable bars: “The Ace Bar”

and “ The Boom Bar” These two bars are located in the same location.

THE ACE BAR

SALES €960,000,00 100%

COST OF SALES 307,200,00 32%

COST OF LABOUR 268,800,00 28%

COST OF OVERHEAD 288,000,00 30%

PROFIT 96,000,00 10%

THE BOOM BAR

SALES € 1,560,000,00 100%

COST OF SALES 640,000,00 40%

COST OF LABOUR 436,800,00 28%

COST OF OVERHEAD 288,000,00 18,46%

PROFIT 211,200,00 13,54%

At a given level of business of €. 960,000 ( €80,000 monthly) and costs of € 864,000 (90%)

the ACE Bar managed to have a profit of € 96,000 (10% of sales). Given the same fixed costs

the Boom Bar managed a profit of € 211,200 (13,54% of sales) with the volume of business at

62,50% more than the ACE Bar. This volume of increase in sales has brought down the cost of

the overheads to 18,46%. Therefore increasing the profit margin to 13,54% although the cost of

sales has gone up by 8 percentage point to 40%. Now if the Boom Bar where to control the their

material cost as well as the Ace Bar, their profit margin will be even bigger. These two income

statements demonstrate to us the relationships between costs and volume.

The key to understanding cost, volume and profit relationship lies in understanding that fixed

costs exists in an operation regardless of sales volume and that it is necessary to generate

sufficient volume to cover both fixed and variable costs. Assuming that there is a decrease in

sales in the Ace Bar. In this instance the cost percentage of the sales were the same as they were

at the level of sales of € 960,000. However, the operation shows a loss rather than a profit. This

is because the fixed element of overheads, € 288,000, now accounts for 48% of sales Euro,

rather than 30% it represented when sales volume was € 960,000

63

THE ACE BAR

SALES € 600,000,00 100%

COST OF SALES 192,000,00 32%

COST OF LABOUR 268,000,00 44%

COST OF OVERHEAD 288,000,00 48%

PROFIT - 148,000,00 -24,80%

From the above, it should be apparent that relationship exists between and among sales, cost of

sales, cost of labour, cost of overhead, and profit. These relationship can be expressed as:

SALES= COST OF SALES + COST OF LABOUR + COST OF OVERHEADS + PROFIT

As cost of sales is variable, cost of labour and cost of overheads are fixed, we can restate this

equation as:

SALES= VARIABLE COST + FIXED COST + PROFIT

S = VC + FC + P

VARIABLE RATE AND CONTRIBUTION RATE

VARIABLE RATE

Is a ratio of variable cost to Euro sales. We derive at this ratio by dividing variable cost by Euro

sales and is expressed in decimal form. It is similar to a cost percent.

Variable rate = Variable Cost/ Sales

VR = VC/S

In this instant variable cost (VC) is € 307,200,00 and sales (S) is € 960,00,00. Therefore,

Variable Rate = 307,200,00/960,000

= 0,32

This is the same as stating that 32,00 percent of euro sales is needed to cover the variable costs,

or that € 0,32 of each euro of sales is required for that purpose.

CONTRIBUTION RATE

If 32,00 percent of Euro sales is needed to cover the variable costs, the remainder 68,00 percent

is available for other purpose. They are meeting Fixed costs and providing Profit. Thus, € 0,68

of each euro sales is available to contribute to covering fixed costs and providing profit. This

percentage or ratio is known as the Contribution Margin (CM)

The Contribution Rate is derived by subtracting the variable Rate from 1.

CR = 1 – VR

= 1 – 0,32

= 0,68

64

BREAK – EVEN

No business enterprise can be termed profitable until all of the fixed costs have been met. The

operation will suffer a loss if all Euro sales volume is insufficient to cover both variable and

fixed costs. On the other hand, if sales are sufficient to cover both the fixed and variable costs,

but insufficient to make a profit, the enterprise is said to break-even. Break-even point, is

defined as the point which the sum of all costs equals sales. Thus,

BREAK- EVEN = FIXED COST + VARIABLE COST

BE = FC + VC

To calculate break-even point we need the followings

Variable Rate or Variable Cost percent

Fixed Cost in Euro (the most important in calculating BE)

The formula for calculating Break-Even point

BREAK- EVEN = (FIXED COST + PROFIT) / CONTRIBUTION RATE

= (€ 556,800,00 + 0) / 0,68

= € 818,823,52

The Ace Bar is said to be break-even at € 818,823,52. Any sales after this figure would be

considered as profit after deducting the variable cost. In determining the break-even point for

the Ace Bar, the point at which profit would be equal to zero Euro. However, if a profit target is

to be achieved the equation is:

SALES = FIXED COST+ VARIABLE COST+ PROFIT

To calculate the sales volume the formula is:

SALES = (FIXED COST + PROFIT) / CONTRIBTION RATE

€ 960,000,00 = ( €556800,00 + € 96000,00) 0,68

Remember that for every Euro sale after the break-even point, there is always the materials used

ton produce the product for the sales needed. We need to deduct the variable cost (material cost)

before arriving at the profit. This can be easily calculated by taking the Euro sales minusing the

break-even Euros; the result minu the variable cost or simply use this formula:

(SALES – BREAK-EVEN) x CONTRIBUTION RATE = PROFIT

(€ 960,000,00 - € € 818,823,52) X 0,68 = PROFIT

€ 141,176,48 x 0,68 = € 96,000,00

65

THE BREAK-EVEN UNIT (COVERS)

The Ace Bar at this stage needs to know the number of covers it needs to generate the Euro

sales volume inorder to break-even. For calculating the number of covers, we need to know the

average check spend per cover (ASP= Average Spending Power). The Ace Bar has always

achieved a high average check of € 35,00 per head. Therefore, to determine the number of

covers we simple take the break-even Euro divide by the average check.

BREAK-EVEN COVERS = BREAK-EVEN EURO / AVERAGE CHECK

= € 818,823,52/ € 35,00

= 23,394,957 OR 23,395 covers per year

= 1,920 covers per month or 64 covers per day

To further illustrate this point a graphic presentation can be found in the next page. Note that the

Euro cost and sales are plotted on the vertical axis, while the sales volume or unit sales covers

are plotted on the horizontal axis. The fixed is plotted perfectly horizontal, because the fixed

cost do not change as sales volume increases or decreases.

The line total cost is the sum of fixed cost and variable cost. At sales volume zero there is

absolutely no variable cost. Total costs would be the same as fixed costs. As sales volume zero

there is increases, the variable costs increase accordingly and are added to the fixed costs, thus

result in the diagonal total cost line. The sales line also begin at zero. As sales volume increases

the Euro sales also increases. The point at which the total costs line and sales line meet is the

break-even point. In this case the Ace Bar requires 23,395 covers per year at sales volume of €

818,823,52 to break even. Any sales volume below the 23,395 covers would result in loss. Sales

volume of greater than 23,395 covers will result in profit. Note that the amount of loss at each

level of sales volume below the break-even point is represented by the space between the total

cost and the total sales. The amount of profit at each level of sales above the break-even point is

the space between the total cost line and the sales line after the break-even point.

66

Exercise

1 Given the following information, determine the total Euro sales

a) Cost of sales € 45,600; cost of labour € 33,000; cost of overhead € 75,800; profit €

3,200

b) Cost of sales € 52,000; cost of labour € 76,000; cost of overhead € 45,800; loss € 41,200

2 Given the following information, find the break- even point in Euro sales.

a) Fixed costs € 48,000,00, contribution rate 0,6

b) Variable rate 0,45; fixed costs € 165,000,00

c) Variable cost per unit € 4,50; sales price unit € 15,00; fixed costs € 104,000,00

3 Given the following information, find the break- even point in unit sales.

a) Fixed costs € 112,000,00

b) Sales price per unit € 15,00; fixed costs € 210,000,00, variable cost per unit € 6,50

c) Contribution rate 0,6; sales price per unit € 18,00; fixed costs € 10,500,00

4 Given the following information, find Euro sales.

a) Fixed costs € 60,000,00, profit € 18,000; sales per unit € 8,00; variable cost per unit €

5,00

b) Variable rate 0,45; profit € 22,578,10; fixed cost € 58,500

c) Sales price per unit € 16,00; profit € 22,000; contribution margin € 9,50; fixed costs €

125,000,00

5. The following information is from the Boom Bar.

Sales € 400,000

Cost of sales €140,000

Cost of labour € 104,000

Cost of overhead € 120,000

Assuming that the labour cost is 30% variable cost and 70% fixed

a) Calculate profit

b) Calculate break-even point

c) Calculate Euro sales required to earn a profit of € 50,000

d) If variable costs increase by € 8,000, what level of Euro sales will be required to earn a

profit of € 36,000?

e) If the cost of overhead increase by 10%, what level of Euro sales will be required to

earn by € 36,000 profit?

6. Given the following information, determine break-even point in unit sales.

67

a) Fixed cost € 240,000, contribution margin per unit € 8,20

b) Fixed cost € 337,192, contribution margin per unit € 8,91

c) Contribution margin per unit € 4,27; fixed cost € 88,722,48

7. Given the information below, determine the break-even point in Euro sales

a) Fixed costs € 112,419; variable rate .39

b) Average sales €16,25; average variable cost per unit € 5,38 fixed cost per unit € 5,38;

fixed cost € 266,427,40

c) Fixed cost € 114,827.

Menu Items %Revenue VR

A 40 .45

B 25 .60

C 35 .50

d) Fixed cost € 221,617,43; contribution rate .443

68

BEVERAGE CONTROL SYSTEM

AREAS OF CONTROL

BEVERAGE CONTROL

Types of beverage controls

Establishing Standards

CALCULATION OF BEVERAGE SELLING PRICE

LEARNING OBJECTIVES

At the enf of this unit, participants should be able to:

a) Describe the three areas of control.

b) Identify the three types of beverage control system.

c) Explain the need for establishing beverage control standards

d) Calculate the selling prices of beverages

69

BEVERAGE CONTROL SYSTEM

AREAS OF CONTROL The main purpose of beverage control system is to maintain cost and avoid other forms of loss

to a minimum, without affecting the quality of beverages served to the guest. Most operators

place emphasis either on the daily operations or accounting procedure alone. It should start from

the back door and go to the front door. Complete control can be divided into three main areas:

The Planning stage

Operational Control

After the event control

The three areas of control

Planning

Operational

After-the-event

The Planning Stage The objective of an establishment is profit and customers satisfaction. The first stage in any

operation is to formulate some basic policies.

a) Financial decision- which determines cost budget and profits

b) Marketing decision- defines the market, strategies to achieve the objectives.

Operational Control

This area consists of built-in checks, operational procedures and clerical procedures.

The cycle begins with – purchasing – receiving – storing and issuing – mise en place –

preparing – selling (service)

After the Event Control

70

This last stage of cost control is covered with 3 main concerns

Beverage reporting (usually done by cost controller)

Evaluation of performance

Corrective action or plan new strategies

Most effective control system place emphasis on the planning stage. The reason is that it is

better to avoid waste and others form of loss, than to find the reason for the loss after it has

occurred. For operating control to be effective, it must be both simple and flexible. It must be

simple enough to be understood by employees. They should not need to spend excessive amount

of time to carry out the control procedures.

It must also be flexible enough to be able to adapt to any size of operation.

It is not uncommon for a large establishment to have cost control personnel. The beverage

controller‟s job is to assist the line personnel in controlling cost. This luxury however is not

available in smaller establishments or privately run operation. Hence, the responsibility of

controlling the beverage cost lies in the hands of the 2line” personnel themselves.

BEVERAGE CONTROL

There are many different systems of beverage control in use today. Each establishment should

ensure that whichever system it intends to use should be simple and flexible and above all, not

too time consuming and does not affect operational procedures.

Presented below are three commonly used beverage control system. Most independent

operations use the inventory control system. In some chain operations and hotels a combination

of two systems are used, especially the inventory control method done by the line personnel and

the potential sales value system prepared by the cost controller. The inventory system for

operation control the potential sales value system for management to look at their cost against

the revenue.

3 Types of Beverage Control System

The Inventory or “Peg” Control System

Mechanical and Automated Beverage Dispensing System

The “Potential” Sales Value Control System

The Inventory or “Peg” Control System

The system consist of two steps

A detailed analysis of sales by type of drinks sold is carried out. Bartenders have to conduct a

daily inventory based on the type of drink sold.

In most operations bartenders are issued whit daily control sheet. Some sample control sheets

can be found on the next pages

71

Drinks sold are converted to number of peg (one peg is 40ml) and entered by the bartender into

the control sheets.

These control sheets are the submitted at the end of the day to the cost controller.

2 Total consumption of each drink is then compared with actual consumption per physical

inventory and issue. The cash register‟s audit roll will show the number of grinks sold under

each category. The cost controller compares yhe inventory on the control sheets against the sale

result.

Disvantages

Time consuming

Analysis of sales check

Taking physical inventory daily

Calculating consumption of items

Error may occur

Transfers

Different drink sizes

Other adjustments

Mechanical and Automated Beverages Dispensing Systems

Advantages

Accurate measurement of drink size to predeterminated standards

Minimum waste in pouring

A matered number of drinks poured

Easier sales analysis

Effective internal control of checks and cash

Reduce opportunity to manipulate or substitute bar stock

Possible to speed up service during peak periods

Disadvantages

Customers, bartenders object to being metered

Lack personal touch

Investment of time and money

Potential Sales Value Control System

The sales value on each bottle carried in stck based on the size of the drink is set by the cost controller.

The sales value of each bottle is called the potential sales value.

72

ESTABLISHMENT OF STANDARDS

The establishment of standards plays an important role in beverage control and serve as the

foundation of an effective beverage control system. It helps to ensure a consistent beverage cost.

There are four standards in beverage control:

Standard Drink Size

Standard Drink Recipe

Standard Glassware

Standard Par Stock

Standard Drink Size

Adopting standard drink size is an important step in the installation of a beverage control

system. Having standard drink size, prevents over puring which could result in losses.

In Italy. The standard drink size are:

o Spirits……………………..40 ml

o Liqueurs…………………..40 ml

o Fortified Wines…………...60 ml

o Aperitifs………………… 50 ml

Standard drink Recipes

A standard drink recipe is a written formula prescribed for producing a cocktail or mixed drink.

It states the desired quality and quantity of ingredients to be used for each cocktail. The three

purpuses for having standard drink recipes are:

To determine the cost of the cocktail or drink so that it can be properly priced

To determine potential sales value for control purposes

To ensure consistency

Standard Glassware

The quality, size, type and quantity of bar glassware to be used depends on several factors:

The décor and type of beverage operations

The clientele

The equipment and glass washing methods

The volume of business by type of drink

The drink size of the beverage served

Standard Par Stock

A standard par stock will specify the predetermined number of bottles of each item and brand

used at the bar. The standard par stock should be sufficient to meet 1,5 times the requirement of

a peal day

The actual number of bottles on hand should be controlled regularly to ensure that the par is

maintained.

The primary purpose of a par stock is to help determine the average daily consumption at the

bar. It also helps reduce the number of trips to the store, thus increasing productivity.

73

CALCULATION OF BEVERAGE SELLING PRICE

It is essential that a beverage, glass or bottle, be sold at a price that will return you the profit

that you would like to recive.

Determining the Selling Price

Step 1 Decide on the size of the drink that you wish to serve. Divide the number of milliliters

in the bottle by the size of the drink

E.g. 700 ml divided by 40 ml= 17,5 measures

Step 2 Next determine the cost of the particular bottle of beverage. Divide the cost of the bottle

by number of drinks the bottle can yield (see step 1). This will give you the cost per

drink

E.g. 750 ml whisky cost € 40,00

€ 40 divided by 17,5 measures = € 2,285

Step 3 Determine the selling price by using this formula

Cost per drink divide by the Liquor Cost percentage.

E.g. € 2,285 divided by 20% = ???? Selling Price

The cost percentage is important because it tells you how much out of every Euro of sales you

are spending on purchases. If you think your cost percentage is higher than it should be, check

some of these possibilities.

1. The purchase price may have increased over time and you are not aware of it.

2. The bartender may not be following the standard recipes.

3. Could there be a flaw in the cash collection system? Are the money receives going into

your cash drawer or someone else‟s pocket.

4. Waste resulting from breakage or spilling have not been taken into consideration.

5. Your employees may be dishonest.

6. Stealing.

7. Employee giving away free drinks.

Terms

Purchases: The actual purchases you made for the period you are computing the liquor cost

percentage.

Credits: For example, if a bottle is broken or you remove a bottle from your inventory to be

transferred to the kitchen for cooking or to another bar.

Closing inventory: The balance of your inventory that is not sold.

Opening inventory: This ois closing inventory of the previous period

Coxt of liquor consumed: Purchases + Opening Inventory – Closing Inventory - Credits

Find liquor cost percentage, using this formula: Cost of liquor consumed divided by Sales

E.g. € 1,000 (cost) divided by € 5,000(sales) X 100= 20%

74

BEVERAGE CONTROL CHECKLIST

There are two kinds of control bar operations personnel should be concerned with

a) Operational control – the day- to- day control procedures of purchasing, receiving,

storing, issuing, preparation and selling.

b) Post –operational control or control after the event – the examination of what took place

in the various outlets and the corrective actions if necessary.

Beverage control checklist, similar to those below, can be produced to help identify the reason

for variances from standards.

Purchasing, Receiving, Storing and Issuing Procedures

1. Purchase specifications prepared for all main items

2. Purchase orders completed in detail for every purchase made.

3. Purchase made from approved suppliers only (remember- duty payable).

4. Deliveries scheduled during low period so that quantity and quality inspection can be

efficiently carried out.

5. Copy of purchase order sent to delivery point for checking against deliveries.

6. All deliveries entered on to the receiving report and credit notes obtained for any

variance between goods received and amount indicated on delivery note.

7. Credit notes obtained for all returned empties and ullages (unnatural void between the

surface of a liquid and the top of its container).

8. All deliveries entered on to bin cards, on day of delivery or in the case of a

computerized operation into the computer.

9. All beverages issued with authorized requisition only.

10. Store card and any other records kept up to date and accurate.

11. Access to cellar restricted to authorized personnel only.

12. All bottles are stamped with the establishment‟s stamp (practiced in some organization)

and are correct bottles for the particular bar. Bottle disposal area contain no “foreign”

bottles.

75

Bar Procedures

1. Bar stock replenished by written and authorized requisition, or by using a “full

for empty” bottle system.

2. Standard recipes, standard drink sizes and glassware used.

3. Shell ”house brands” for all drinks unless specifically requested by the

customers, as they will normally give a higher gross profit. “House brands” may for

example, be determined by a brewery owning a chain of pubs, restaurants or hotels,

when it would quite naturally wish to sell its own products in preference to those of its

competitors; or by a company that has negotiated a “volume based” contract with a

supplier. In both cases the prices paid for the particular “house brand” would normally

be lower then other brands.

4. Check all bar sales are properly recorded.

5. Periodically check proof of liquor in open bottles if tampering is suspected.

6. Check beverage price lists are displayed and freely available to customers.

7. Record breakages and review for excess breakages.

8. Check “shortages” or “overs” recorded by accounts department for each bar

9. Check bar staff have no access to till rolls.

Beverage Control Procedures

1. Check and marry delivery notes, credit notes, invoices and goods received

report

2. Check accuracy of arithmetics on all paper work.

3. Check correct discounts are being allowed.

4. Check delivery notes.

5. Maintain beverages perpetual inventory book

6. Maintain container charges and credits for period inventory.

76

7. Conduct complete inventory of all chargeable containers, eg. crates,

kegs., soda, siphons, etc. at the end of each month.

8. Conduct inventory of cellar‟s beverages and compare Physical inventory

to beverage perpetual inventory book.

9. Prepare report of value and type of goods, rates of stock turnover, etc.

10. Conduct a full inventory of the stock of each bar for beverage control

reports.

11. Maintain daily and to-date control reports.

12. Prepare end of month beverage report for management and highlight any

problem areas for corrective actions.

Beverage control is not so difficult as food control. Dishonest by employees are usually difficult

to detect. Typical problems are bar staff who:

1. Bring in their own bottles of spirits, sell the contents to customers and then

pocket the money. This results in a busy bar but disappointing cash takings!

2. Drink at work. Bar staff who help themselves to the odd drink soon get into the

habit unless they are quickly detected. This results in lower than should be cash takings

or customers having drinks not according to specified standard measures to

“compensate” for the bar staff‟s free drinks.

3. Fail to “ring-up” each drink sold but pocket the money collected from the client.

This results again in lower cash takings.

4. Provide free drinks for friends, again, resulting in lower bar taking.

5. Dilute drinks. When a group of customers order their third or more “round of

drinks” they are less likely to identify weak drinks. The bar staff pocket the difference.

6. Under- charge the customer. The bar staff may be careless or done on purpose.

The customer, an accomplice of the staff, orders a drink, pays for it and is then given

change in excess the correct amount. This results in lower bar takings than should be.

7. Short –charge customer. This is all too common a problem (pocketing the

difference for themselves).

Note If the spirit are on optic or beers, spirit and minerals automatically dispensed to

controlled measures, any discrepancy will almost certainly mean an error in cash

handing made deliberately or by carelessness.

The above types of problem can be quickly discovered when good beverage control

procedures are in place. A dishonest employee can be identified by such measures as

changing bar staff‟s duties and shifts, taking daily inventories, changing till drawers

during a busy shift and checking the cash with the till reading, and by having a member

of the management or security staff observing the bar unannounced. Besides having

good control measures in place the human resource department should carefully

interview and take up references before employing any new bar staff.

77

GIN FIZZCATEGORIA Long Drink (tutte le ore)

BICCHIERE Tumbler

Ingredienti % Alcol Prezzo X BottCont x bottCl x cockt Costo porzione Drink cost

tot

Gin 40 9,5 70 4 0,543 0,643 160,0

Sciroppo zucchero 0 4 100 1 0,040 0,0

Succo limone 0 2 100 3 0,060 0,0

Soda 0 0,4 17,5 8 0,183 0,0

0 0 0 0 #DIV/0! 0,0

0 0 0 0 #DIV/0! 16,0 160

% alcol totale 10,00

peso

specifico

grammi

alcol0,79 7,90

METODO DI PREPARAZIONE Dopo aver raffreddato lo shaker versare il succo di limone, lo zucchero e il Gin,

shakerare con vigore e filtrare nel Tumbler completando con la soda

Calcolo volume alcolico

HORSE'S NECKCATEGORIA Long Drink (tutte le ore)

BICCHIERE Tambler

Ingredienti % Alcol Prezzo X BottCont x bottCl x cockt Costo porzione Drink cost

tot

Brandy 40 8,5 70 4 0,486 0,530 160,0

Ginger alè 0 0,4 100 11 0,044 0,0

Angostura 0 0 0 0 #DIV/0! 0,0

0 0 0 0 #DIV/0! 0,0

0 0 0 0 #DIV/0! 0,0

0 0 0 0 #DIV/0! 15,0 160

% alcol totale 10,67

peso

specifico

grammi

alcol0,79 8,43

METODO DI PREPARAZIONE Si prepara direttamente nel bicchiere guarnendo con una spirale di buccia

di limone che fuoriesce dal bicchiere dando l' idea del " collo di cavallo"

Calcolo volume alcolico

78

BEVERAGE KNOWLEDGE

NON ALCOHOLIC BEVERAGES

Mineral water

Soft Drinks

Syrup

ALCOHOLIC BEVERAGES

Wines of the world

Spirits

Compounded Beverages

LEARNING OBJECTIVES

By the end of these units, participants will be able to:

a) Identify all types of alcoholic beverages and serve them with care

b) Discuss how the alcoholic beverages are produced

c) Use the various alcoholic and non-alcoholic beverages in the preparation of

cocktails and mixed drinks

79

ACTUAL SALES VERSUS

POTENTIAL SALES

BEVERAGE REQUISITION PROCEDURE

PROCESSING BAR REQUISITION

BEVERAGE SALES AND COST REPORT

RECONCILIATION OF BEVERAGE COST

LESSON OBJECTIVES

a) by the end of this unit, participants will be able to:

b) prepare a potential sales and potential cost report.

c) explain the process of requisiting stock and use standard requisition

form.

d) read the reconciliation of beverage cost report

80

ACTUAL SALES VERSUS POTENTIAL SALES

The first step in calculating “Potential” sales value is from the beverage requisition. The

beverages that are requisitioned are attached sales value and cost. Based on the items that are

requisitioned when converted to dollar value and cost it is a reliable aid to know both the daily

actual beverage costs as well as the daily potential beverage sales values. There are two basic

requirements for a reliable requisitioning procedure:

1. A “Par”stock (standard stock) of beverages at each bar.

By establishing the par, it is easy for the person who orders the stock to determine

just exactly what the should have at his bar.

The par stock not only facilitates the requisitioning process but also promotes

good control over beverages.

2. An issuing procedure requiring an empty bottle to be exchanged for each full bottle

requisitioned.

In this way the bar stock is always broucht back to par.

There is a potential problem in the exchange process that you should be aware of,

sometimes, a slow moving item with lower par level needs to be replenished

without bottle exchange, especially the par is one bottle.

WHY ARE THESE PROCEDURES NECESSARY?

In reflects an estimated consumption of the previous day.

It gives the operator an estimate of the stocks needed.

Consumpion estimated throuch the requisition can be translated into costs and sales values each

day, costs and sales values should also be accumulated for the month-to –date.

81

PROCESSING OF BAR REQUISITIONS

The sample pre-printed beverage requisition form illustrated (see next page) is the used by the

ABC Bar. A typical day has been chosen to illustrate it use. It will be noted that a number oft

the beverage items are printed on the requisitioning form, and that blank spaces have been lefto

open for “write-ins”:

Advantages to setting up the standard requisition:

1. Bartenders no longer need to write in all the items nedd to be requisitioned.

2. The requisitioned items are in sequencial order according to the stock carried in the

store.

The requisition form is also designed for several purposes, these include;

1. As the authorisation to the individual issuing the beverages to release the requisitioned

goods.

A signature from the authorised person on the requisition sheet transfers the

responsability from the issuer to receiver. The request should also be supported with

emplty bottle in return for a full bottle.

2. As a worksheet for calculating the “actual” cost of beverages consumed.

This figure must be adjusted in order to reflect a true operating result. That is,

entertainment, transfers to th ekitchen, officers‟drinks, etc.., must be deducted.

3. As a source for posting the quantities issued to perpetual inventory records.

At the beginning of shift, the bartender can record the number of bottles requisitioned

on the custom book.

The beverage requisition form is isually prepared in triplicate:

1. 1st copy is taken to beverage store room along with the empty bottle.

2. 2nd

copy is sent to the accounts deparment

82

3. 3rd

copy is kept by the bar whose bartender requisitioned the stock.

83

1. The actual sale amount of $18.578,65 is derived from the sales report.

2. The potential sales amount $18.982,10 is the calculated figure from the requisited items.

3. The actual cost amount $3.450,41 is the calculated figure of the beverages requisited.

The $403.45 variance under beverage sales calculated by subtracting the actual

sales $18.578,65 from the potential sales $18.982,10.

The potential beverage cost percentage 18.18% is calculated by diving the actual

beverage cost $3.450,41 by the potential beverage sales $18.578,65.

84

Potential sales figure can be calculated with a actual cost based on requisited

items.

If the actual sales are lower thatn the potential sales, we know managements has

lost money that should be in the cash register.

The ABC bar has not really lost $403.45

The out-of –pocket cost is only 18.18% of the $403.45 or $73.34 is cash loss

To summarise, there should be an additional $73.34 in the cash register.

$73.34 is what the bar actually lost in cash.

RECONCILING ACTUAL DAILY REPORTED COSTS WITH

ACTUAL BEVERAGE COSTS PER PHYSICAL INVENTORY.

In order to test the reliability of the daily calculated and reported beverage cost result, it is

necessary to compare these daily accumulated figures with tha actual beverage costs on physical

inventories and purchases.

E.g. Month-end Actual Beverage Cost $9.126,54

Sum of daily Beverage Cost $8.813,21

Difference $ 313.33

The difference of $313.33 is not excessive.

The percentage of error is only 313.33/9, 126.54 x 100 = 3.43% of the month actual cost

of beverage sold. Most organisations would allow a tolerance margin of plus or minus 5

percentage point.

This means that the daily beverage costs calculated during the month proved to be

reliable for the purpose of evaluting day-to-day performance in respect to beverage sales

and costs.

85

Other variable and Complexities

In a large, multi-bar operation with banquet service as well, there are a number of complesitie

involved.

Service Bar Problem

In some beverage operations a service bar provide drinks for several beverage outlets.

E.g. Room Service

Banqet

Private Dining Room

Poolside

Etc.

If different drink size are poured, and or differetn sales price are charged, there may be a

problem in determining an accurate standard sales value for each bottle.

Bottle Sales

It is a common practice in many beverage operations to sell full bottles to room guests or for

private parties at a special price. A procedure must be set up whereby all full bottles that are

sold at a sales price less than the “per drink” value of the bottle are recorded on a special form.

If it knows what the full bottle sales values are, a credit can be taken from the difference

between the value of the full-bottle sales and the value of the bottle on a “per drink” basis.

Inter-bar Tranfers

It may happen that one bar “borrow” a bottle from another bar during a rush hour. When this

occurs, it is necessary to have a record made of such transfers so that the receiving bar returns

the borrowed merchandise the nest day. Otherwise the standard bar stocks might become out of

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balance and tend to make the daily cost and standard sales values figures unreliable. Inter-bar

transfers should be discouraged and only permitted in cases of emergency.

Changes in the Sales Mix

Any change in the drink size or sales price per drink would necessitate a revision of the bottle

sales values.

E.g. An operation that has two sets of drink prices for a day. After certain time prices of

beerages are charged higher.

An operation that during certain hours give a discount to drinks or free one drink for every each

drink ordered.

These and other factors are the type that may cause complications in the process of maintaining

an effective beverage sale values control procedures.

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RECONCILIATION OF BEVERAGE COST FOR THE MONTH OF APRIL1996

88

89

90

Excercise

91

MANPOWER PLANNING AND WORK

SHEDULING

STAFFING

SCHEDULING

BAR CHART

LESSON OBJECTIVES

By the end of this unit, participants will be able to:

a) plan and schedule manpower using bar charts

b)

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MANPOWER PLANNING AND WORK SCHEDULING

INTRODUCTION

Many managers have the notion that the lowest payroll cost is the best pafyroll cost. That labour

cost control consist of paying the employees the lowest wages and has the lowest number of

staff on duty. Others are constantly saying that the food service industry‟s employees are

underpaid, overworked and all food service establishments are understaffed. If we were to table

this for discussion, interesting oppposing viewpoints will be aired. While there are many

examples of employees who are underpaid, restaurants understaffe, most managers would agree

that this is an ill-advised attempt to lower payroll cost. Such attempt have counter-productive

effects in the long run. Perhaps we should focus on how to utilise the labour in a more

productivbe way by providing the correct manning strength and scheduling the staff duities

according to needs.

STAFFING

The appropriate number of workers needed for the operation for the work that has to be

accomplished. As a rule of thumb the staffing in a beverage department usually follow the

guideline one bartender to 50 customers and one waiter/ress to 25 customers.

SCHEDULING

Having the proper number of workers on duty, as determined by the staffing needs.

Scheduling presents special problems since the volume of activity, and consequently the labour

need, varies duting the working day. Care should be taken to see the employees are not

scheduled before they are needed. It is a rare food & beverage operations where all employees

are needed at the same time, split shift or staffered times of starting and stopping may do much

to increase productivity.

Staffing and scheduling are very importatn in maintaining labour cost. On the operational level,

staffing and scheduling, would be made easier if proper bar charts are prepared for the

operation.

BAR CHARTS

Bar charts are a great help in analyzing the use of labour in a beverage service establishment.

Not only do they present the information in a form which may be readily analyzed, they also

provide a visual presentation which makes the information easier to absorb. Bar charts can help

detemine how busy employees are, how well they are scheduled in relation to work loads and

whether or not too many employees have been hired.

PREPARING BAR CHARTS

Bar charts are easy to prepare. Charts appear as graphs with the working of the operation plotted

along the top.

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95

Names of employees or the various jobs are listed along the side of the form. The hours that

each employee or job classification is on duty are then drayn across the appropriate time

intervals. These lines need not necessarily be solid, as a different shadings can be used to

indicate the nature of the work and the nature of the time off. Different shadings might also be

used to indicate how busy the employee actually is.

Bar charts can also be prepared for weekly, monthly-yearly sales pattern.

The cost of labour is a major consederation in food and beverage service operations nowadays.

Progressive organisations must know how to analyze and control this costs if they are to

maintain the profit margins they desire. Non profit organisations like hospitals and schools must

als oanalyse their labour costs so that they can convert any savings into the best possible food &

beverage service for their patrons.

Labour Cost as a Percentage of Sales

The first labour cost analysis simply compared the amount paid for labour with sales dollar

volume. This led to the calculating of labour cost as percentage of sales, a very simple and

frequently used approach.

e.g. Cost of labour ($24,000) X 100

= Labour Cost

Sales ($100,000) Percentage (24%)

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97

MARKETING BAR & BEVERAGE

OPERATIONS

WHAT IS MARKETING?

KNOWING YOUR GUEST: THE KEY TO MARKETING

SUCCESS

THE COMPETITION ENVIRONMENT

THE MARKETING MIX

LEARNING OBJECTIVES

By the end of this unit, participants will be able to:

a) Explain the influences guests have on successful marketing

b) Compare information of own operation against competiotors

c) Understand the 4 Ps of Marketing

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MARKETING BAR AND BEVERAGE OPERATIONS

WHAT IS MARKETING?

Marketing is a planning activity whose main purpose is to generate sales through organised

activities. Marketing of beverage operations should be guest-oriented. It should focused on the

needs and wants of guests. Very often the marketing of a beverage operations is through special

beverage promotion or fashion show. For example, concocting a special cocktail that will entice

the guests to your place or a swin wear show to attract the “buayas” to the bar. Anything the

operation does that influences a guest‟s decision to patronise your bar to purchase the beverage

can be related to marketing.

KNOWING YOUR GUEST (The key to marketing success)

Before you plan for any promotion, you must first know your guest‟s profile, their preferences

and what they need. You need to develop a list of questionaires with the following variables to

help you identify your market:

Age

Type of Housing

Education

Income Level

Ethnic Mix

Occupation

Expectations

Social Habits

Gender

Values

Martial Status

Activities

Family Size

Guest Profile

What kind of products and services you might offer to a clientele of young secondary school

students? What might you have to change in order to attract a different segment-for example,

the after-five executive crowd, likef those who patronise the Boat Quay outlets?

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Market Segmentation

Market segmentation is basically dividing the broad market into various groups of potential

guests who share common wants and needs. You cannot try to market your operation to every

potential customers. Market segmentation allows you to attract one or more particular groups –

target markets – into the operation.

The question in market segmentation is which segment do you appeal to, or hope to appeal to?

The interior design of your operation, the music or entertainment you offer, the products you

choose to serve. It all depends on the particular market segment you want to attract. There are

guests who wants to see skimply dressed models parading, it is not in the same market segment

as the guest who wants to dance to ballroom music or karaoke. In this case, the choice between

these three forms of entertainment is based on which segment you want to attract the “buaya”,

the “serious” or the “cantopop”. We have to ask ourselves:

What specific market are we trying to serve?

What should we offer the guests in that market segment?

What services should we provide?

What environment should we create?

THE COMPETITION ENVIRONMENT

Competition Analysis

Drink price policy

Drinks, food items, and service offered

Methods of presentation

Cleanliness

Decor, ambience, layout, and design

New products and services offered

Guest profiles

Current promotions and their effectiveness

Cover charge policy

Music/entertainment format

Parking facilities and cost

You should compare this information with data gathered from you own operation. Further

research can provide additional information for the competition analysis, such as age of

operation, management expertise, sales volume, beverage cost percentage, labour cost

percentage, and reputation.

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THE MARKETING MIX

4 Ps of Marketing

Product

Place

Price

Promotion

Product and Place

Product refers to what you sell. In bar and beverage operations, the product can be either an

actual product or a service. In order to market the product effectively, you must identify

precisely what that product is, whether the actual product or the service that you are selling. In

the guest-oriented bar and beverage business, the product consits of whatever your guests are

looking to buy – ambience, music to dance to, a place for romance, good service, an

extensivewine list or the place to be seen. Thus, decisions about what products and services to

offer should be governed by the needs and wants of your target markets.

The beverage manager, usually doesn‟t have to scout for the place, more often than not they are

employed after the decision has been made, in during the early planning stage.

Price: Beverage-Pricing Stategies

Pricing is an importatn marketing tool; it is also a very difficult management responsibility. The

basic purpose of pricing is to design a price structure that will maximize the operation‟s return

on investment while meeting its guest‟s perceptions of value. The following are among other

pricing objectives:

Mantain a competitive edge

Build fariness and equity (every guest is charged the same price for the same drink)

Promotions

Promotion can be thought of as many form of communication between you and your current and

potential guests – or any special activity you provide for them – that persuades them to buy your

products and services.

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Examples of Promotions

1. ADVERTISEMENT IN:

Newspaper

Magazine

Radio

2. Discounts during happy hours

3. Cocktail of the month

4. Fashion show

5. Celebrity Appearances

6. Special Events

7. Contests

8. Games

9. Theme Evenings

A promotion is planned to accomplish a specific purpose, such as increasing sales, introducing a

nes product, introducing a new brand to your stock, or attracting a nes target mix. There are

many reasons to develop promotions. You might conseder promotions when you want to:

Stimulate the interest of your current target market

Increase bar check averages

Increase business during “off” periods

Special events (such as Secretaries “Week, Mother‟s Day, Father‟s Day)

Attract new guests

Build or reward guest loyalty

Break monotony

Introduce a new operation

Knowing the needs and wants of your target markets is the key to developing successful

promotions. The promotion of intangibile services is often more difficult than the promotion of

a tangible product. It is helpful if you understand why people enter an establishment like yours.

Suggestions of some of the reasons.

Some Reasons for Guest Visits

Entertainment

Food and Drink

Change of Environment

Business / Social Purposes

Company of Others

Relaxation

Celebrations

Curiosity

Enjoyment

To Be Seen

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Developing Promotions

There are six major activities in developing a promotion:

1. Budgeting

2. Selecting and developing the idea

3. Establishing a time-table

4. Selecting media

5. Delivering what you promise

6. Evaluating the results of the promotion

Sample Guidelines for Developing Successful Promotions

1. Set a Goal

2. Promote Food and Beverage Consumption

3. Train Your Staff

4. Get the Proper Tools

5. Implementation

6. Follow-up

The Promotional Mix

Advertising

1. Print Media

2. Television, Radio

By Word of Mouth

Public Relations and Publicity

Sales Promotions

Personal Selling

Merchandising

Forms of Merchandising

Backbar Displays Wine and Liquor Displays

Wine Menu Wine Carafes on Tables

Entertainment Blackboard Messages

Unique Glasswares Calendars of Events

Souvenir Glasses or Stirrers Competitive Pricing

Souvenir Place Mats Original Drink Garnishes

Table Tent Cards Menu Clip-Ons

Posters Drink List

Yard of Ale

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EXERCISE

You are operating a bar which is not as profitable as you want it to be. Prepare a simple sales

and promotion plan to raise the profit.

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BAR DESIGN & LAYOUT

DESIGN PLANNING

BAR LAYOUT

LEARNING OBJECTIVES

By the end of this unit , participants will be able to:

a) discuss the diffeent viewpoints in design Planning and

Construction of a bar;

b) design a bar counter layout.

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BAR DESIGN & LAYOUT

Viepoints of Architectural Planning and Cpnstruction

Successfull planning of a bar requires the representation of the followings:

1. Owner

2. Operator

3. Architectural / engineering / design consultant

4. Building consultant

Each one of theri viewpoint is important to the planning process and the ultimate success of a

bar operation.

1. The Owner’s Viewpoint

A very view because it is the owner who is financing the project. Furthermore, it is the owner‟s

brainchild and from it comes the concept and design. This viewpoint will be the starting point of

planning process and will outline details of its target market, and henceforth the project will be

designed acordingly bering in mind the theme, deco and structural facilities must accommodate

to the target market.

2. The Operator’s Viewpoints

It would be imperative that an experience operational point of view should be considered into

the project especially if the owner is inesperience in the operational aspects of managing such

an outlet. Example, a benker undertaking the opening af a disco. This expert can then contribute

more knowledge and expertise in its daily operations with regards to storage space, food and

beverage production, service, security and other operational areas.

3. The Architectural /Engineering / Design Viewpoint

Based on the input given by the owner and the operator, the architectural designer will proceed

with detailed plans on the proposed facility. The architect would have complied to all

engineering and government specifications. These specifications will have to be cusomised to

suit the proposed facility. The final plan should consist of detailed drawings of the facility

inclusive of fllora plan. The architect should be around during the various stages of construction

to ensure that all plans and specifications are carried out according to planned.

4. The Builder’s Viewpoint

The builder can provide helpful suggestions about better of more cost-effective building

materials, construction details not clearly indicated by the plan, opportunities for cost savings,

and more efficient schedules. Once work has begun, changing plans or pecifications can be

costly than if the additions of changes wererecommended before the bidding being done. All

plans should provide for the flexibility for possible extensive remodelling within a relatively

hort period of time, say, four to fine years. Especially if an operation is in a highly volatile

market situation, the plan should avoid construcition that is not flexible enough for mahor

changes.

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INTERIOR DESIGN AND DECOR

Establishing a Design Theme

The first step on any interior design and decoration is to set a theme. Something to depict

the type of business you are operating. This is what makes patrons come back again for the

ambience. It is through regular patronage that will make your operation profitable.

Therefore establishing a design theme is primarily a marketing exercise. It is this attention

to detail that creates the king of ambience and pleasure in the surroundings that keeps

people coming back and bringing their friends.

Planning for Space Allocation

Space allocation within the confines af a facilitu is the single important contribution of

effective architectural planning. Space allocation will be determined by the type of bar or

beverage operation being planned. It is also important that operation is guest-oriented.

Selecting table size whici can be used alone or combined to form seats for groups is often

the most desirable choice because it will provide for more flexibility. Planning should be

guided by guests‟ orientation.

Accomodating the people you wish to serve, should be the determining factor in table and

seating arrangement. Over-crowding of patrons at tables should be avoided. On the other

han, too much separations could, for some kinds of guests, create a feeling of isolations.

Space around the bar must ve considered for both the number of seated patrons at the bar

and the number of people who are espected to stand around it.

Planning for Traffic Flow

If there is no system of flow, service will be slowed down. Primary importance of planning

is to ensure that servers and guests be able to move smoothly and efficiently in your

establishment. Desired traffic flow for guest entrance and seating, for the order taking by

waiter, picking up drinks, and serving guests, and for workflow within the bar and to and

from storage areas must be carefully designed in the layout plan. Architects with knowledge

of bar woik will know how to provide sufficient work space for servers around the service

bar area as well as how to balance guest flow and workflow traffica patterns for

convenience of guests and servers.

Planning for Colour

Experts should be brought in to advise on the colour scheme for the establishment. These

experts will be able to provide useful information about colour to help establish what colour

is best to attract certain type of clientele you hope for.

Also the colour of the place has to blend in with the furniture. The setting and overall colour

scheme should make patrons feel a sense of warmth, cosiness and security. At the same

time, it must not create a sense of boredom. Colours can make a place look larger or

smaller. This must be used to maximise space. Selections of chairs, tables, drapery,

upholstery, and other interior items should also place within the contest of the overall colour

scheme.

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BAR LAYOUT

Bar operations is not just simplu concocting drinks and selling drinks, its physical design and

layout contribute to the popularity and profitability of the operations. The design and set-up the

bar should compliment the service provided.

Space

Bars are often busy, therefore the space should be considered carefully. The ideal distance

between the bar counter and the back shelves should be 130 cm. The length of the bar counter

would depend on the number of bartenders needed for the operation at peak period. A bar

counter should be designed to allow bartender not to walk too long a distance while on duty the

followings should be within reach:

Ice bin

Wash up basin

Glass rack

Equipment rack

“well” for standard drinks

speed rack

empty bottle basket

glass washing machine

etc..

Bar counter

It should be practical and of ideal dimensions. 110 cm high and 60 cm wide.

Stain resistant

Material used for the counter top should be of stain resistant material so that it can easilu

wiped.

Front padding

Customers often spende quite a fair bit of time at the bar, therefore the counter should be

padded to ensure elbow‟s confort.

Foot rail

As counter is 110 cm high, high stool are provided at the counter, therefore a foot rest is

necessary.

Working area

This depends on the type of business you are operting. A bar should be designed in such a

way to provide a firm horizontal working top for the preparation of cocktails and other

drinks. This is located just behind the counter. Bottles and equipment should be stored

within reach.

Working area

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This depens on the type of business you are operating. A bar should be designed in such a

way to provide a firm horizontal working top for the preparation of cocktails and other

drinks. This is located just behind the counter. Bottles and equipment should be stored

within reach.

Plumbing

A bar should have the followings:

Water supply for washing glasses

Hot & cold water

Swivelling types of taps to eliminate accidents or breakages through

obstruction

Drain plugs for ice bin

Refrigeration

Fruits, fruit juices, soft drinks, mineral waters are to be kept refrigerated.

Electricity

The amount of power points required will depend on the number of utensils and equipment

that need power supply. However, you should have estra points being planned for future

espansion of equipment. This also allows for flexibility to reposition equipment. The points

should be considered for:

Cash register

Blenders

Juicers

Ice crusher

Etc..

Storage

All bar a require a reserve stock to cater to unusual peaks of business. Sufficient space must

be provided.

Adjacent store

Cupboeard

Drawers

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BEVERAGE KNOWLEDGE

NON - ALCOHOLIC BEVERAGES

Mineral Water

Soft Drinks

Syrup

ALCOHOLIC BEVERAGES

Wine of the World

Spirits

Compounded Beverages

LEARNING OBJECTIVES

By the end of these units participants will be able to:

a. Identify all types of alcoholic beverages and serve them with

care;

b. Discuss how the alcoholic beverages are produced;

c. Use the various alcoholic and non – alcoholic beverages in the

preparation of cocktails and mixed drinks.

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NON ALCOHOLIC BEVERAGES

Consuming non-alcoholic beverage has become a way of life. Some of us refresh ourselves with

carbonated drinks at the end of a tiring day.

As more and more people are becoming more health conscious, the trend is toward drinking

lesser alcoholic content veverages.

Non-alcoholic beverages may sometimes be classed into the followings:

Stimulating – e.g. coffee, tea

Refreshing – e.g. aerated waters

Nourishing – e.g. fresh juices, milk

There are four categories of non-alcoholic beverages

Water

Mineral water

Soft Drink

Syrup

WATER

Water is vital for living. Human beings need – H2O to regulate their bodily

functions.

It forms the basis for all beverages both non-alcoholic and alcoholic.

It is used both for consumption and other purposes e.g. domestic washing.

MINERAL WATER

Mineral water is defined a s natural water tapped from a natural or drilled spring or well and

whose mineral salt content gives it specific properties wich is claimed to be beneficial to health.

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Criteria of a Genuine Mineral Water (EEC regulation)

It must be bottled at the sourve under strict hygienic conditions (to safeguard its

purity and changing identity).

It is not treated before bottling except to filter iron and excessive sulphur

(sulphur discolour the plastic bottles).

It should not be pasteurised or carbonated (render it sterile).

Its bottle is still fitted with intact original clousures (to avoid possibility of

contamination or adulteration).

The Label must clearly states the source of origin.

Information on the label must be legible and indelible (so as not deceit

customers)

Mineral Water can be classified into:

Still

Sparking

STILL MINERAL WATER

Esamples of popular still mineral water brands available at hotel

bars:

Contrexeville (France)

Vittel (France)

Volvic (France)

Mountain Valley (USA)

Polaris (Thailand)

Laoshan (China)

Spa (Belgium)

Eden (Italy)

Evian (France

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SPARKLING MINERAL WATER

Exemples of sparkling minera water:

Level of mineralization

This is judged on the residue obtained by bottling the water at 180° C.

There are three levels of measurement:

Light : less than 500 mg. of solid per litre of mineral water

Medium

:

up to 1000 mg. of solid per litre of mineral water

Hig : over 1000 mg. of solid er litre of mineral water

Level of carbonation

According to the EEC regulations mineral waters must be bottled at the source of origin. If at

the source of origin, carbon dioxide is found in the water, it can be classified as sparkling

mineral water.

It is allowed by law that the carbon dioxide be removed fully or partially. However, it must be

indicated on the label. This gas may be drawn off initially and re-injected at the bottling line to

provide a constant level.

The label must indicate that it is fortified with carbon dioxide from the source. An example of

this is Perrier from France. Carbon dioxide content are measured in grams per litre:

Lightly

carbonated :

3 grams per litre (Badiot or Ferrarelle)

Moderately

carbonated :

3-6 grams per litre (Perrier or San Pellegrino)

Highly

carbonated :

6-9 grams per litre (most German water)

Perrie (France) Vichy (France)

Staminade (Malaysia) Apollonaris (Germany)

Uberkinger (Germany) Badoit (France)

Farris (Norway) Ramlosa (Sweden)

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SOFT DRINKS

It is easily available and enjoyed by people of all ages.

It is especially popular with youngsters becauses of its sugar content.

It comes in two types namely still and carbonated forms.

It is commonly used as mixers for spirits.

It contains 97% of water and comes in various flavours.

Components of Soft Drinks:

Water

In specially treated to remove unwanted substances and also control alkalinity for a consistent

and quality product.

Carbon Dioxide

Provides a sparkling appearance and allows consumer to enjoy its unique acidic taste. It retards

the growth of micro-organisms particularly at a higer carbonation volume.

Flavouring

Is essential for product differentiation.

flavours come in 2 forms:

natural estracts (citrus beverages)

synthetic flavouring

Fruit Juices

Give intensity of flavour. Compounded flavouring is often practised to avoid microbiological

spoilage.

Colouring

Influence the consumer‟s choice as colours accevt drink‟s attractiveness.

Beverage colouring can be grouped into:

natural colours

artificial colourings

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Sweeteners

Carbohydrates presence is also known as sugars. They enhance the taste of a drink and also give

it body. Common sugars used includes:

a) Sucrose – granulated white sugar

b) Fructose and Glucose – monosaccharides used in sports drinks

c) Fructose corn syrup – liquid sugar

Intense sweeteners may also be used. They are sweeter than carbohydrate sugars. A common

example is the saccharin found in low calorie and dietetic drinks.

Acidulants

Play a key role in the soft drink formulation – the balance of sugar to acid ratio. Common acids

include:

a) Citric acid – found in fruits

b) Malic acid – found in apples

c) Ascorbic acid – enriched with vitamin C

Preservatives

Is used to restrain the growth of foodborne bacteria and prevent spoilage.

Common examples are:

Sulphur Dioxide – its odour is a drawback and consumers may develop allergy

such as cough.

Benzonic Acid – added in the form of sodium salt and is effective at low PH

due to its low water-solubility.

NOTE: Preservatives should be viewed as a preventive measure againts spoilage rather than as

an ingredient.

SYRUPS

Contain a high concentration of sugar.

Is not carbonated.

Example of syrups are:

Grenadine

Orgeat

Rock candy

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BEER

Beer is a brewed and fermented beverage made from malted barley and flavoured with hops.

Most cultures have a history of making beer or beer-like beverages. This includes the beer-like

drink called quass (or kvass) made from rye bread by the Russians. The Chinese samshu

(samsoo), Japanese sake and Sarawakian Tuak are all made from rice.

There were recorded documents of beer brewing by the Sumerians. Some documents show that

the Sumerians were producing beer some 6000 years ago. This was depicted on simulated 6000

years ols Sumerian engravings on wall showing Sumerians in formal entertain‟s attire toasting

each othe with beer at a celebrative funciotn.

COMPONENTS USED IN BEER MAKING

The quality of a beer is determined largely by the quality of the components used in the

production.

These are: - Water

- Barley, malt

- Hops

- Yeasts

- Sugar

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Water

Although the quality of each ingredient is important, none is more so than the quality of the

water wich the brewing idustry calls liquor. Beer contains above 85% water. The typer of water

used will have a great deal to do with the quality of beer.

Since it used in every stage of the brewing process, the quality and taste of the water has a great

impact on the character of a beer. This is why, historically, breweries were located in and

around ares with an abundant supply of “good” quality water.

The liquor must be biologically pure an its mineral content must be analysed. If the water is

hard (contains high amounts of dissolved mineral salts), it might not be suitable as the dissolved

mineral salts in the water may cause problems during the production. Most waters used for

brewing are therefore treated to render them suitable.

Note: Pilsen in Czechoslovakia an Munich in Bacaria are both famous for water suitable for

beer marketing.

Barley, malt

Plants store energy in the form of sugar in fruits or as starch in grains and cereals.

The alcohol in wine is produced bu the action of yeast on the sugars in grape juice.

However, in beers, the source of this “sugar” is in the stored form of starch contained in the

grains and cereals.

Since starch cannot be converted directly into alcohol, man has, through time and

experimentation learnt to convert starch into sugar. Once this is carried out, the sugar can then

be fermented into alcohol.

Hops

Hops are long vine-like creepers which exist as male and females plants.

Only the unfertilised flower of the female hop vine is used in brewing. If fertilised, the seeds of

the female hop flowers may cause problems in clarifying the beer. For this reason, wild male

plants of the various species have been eliminated as the plants are perennial and can be

propagated from cuttings.

There are numerous varieties of hops. Like malt, water and individual yeast strains, the choice

of hops greatly influence the character of the beer. Hops are added to the brew because they

provide the beer with its:

Aroma, bitterness, tangy flavour

Antiseptic action preventing the development of micro-organisms

Tannin which helps clarify the beer

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Yeasts

The yeasts used must be very particular, as a change of yeast will result in a different character

of beer. All strains of yeast are able to convert sugar into alcohol but apparently the individual

yeast strains not only converts the sugars into alcohol but also carries out other functions that

influences the character of the beer, more so than perhaps the alcohol.

Brewers use specially cultivated strains of yeast in fermenting the alcohol for beer. This allows

predicability and consistency in the final product. This unicellular, microscopic organism is

protected more carefully in a brewery than any other ingredient, for once the particular strain

has been selected it must not be allowes to change otherwise the character of the beer changes

with it.

Ther are two basic types of yeasts used in beer production:

Top-fermenting

Bottom-fermenting

Top fermentig yeasts float to the top of the vat and exist as a foamy scum on top the wort

(fermenting liquid) while bottom-fermenting yeasts sink to the bottom of the vat during the

fermentation. An example of bottom-fermenting yeast is Sacchromuces carlsbergensis while

Sacchromyces cerevisiae is a top-fermenting yeast.

Sugar

The sugar used in brewing must be specially treated. The treatment is dependent upon the

desired flavor and character of the beer. A little amount of caramelisation and darkening of

color occurs.

Pure cane sugar may also be used to boost the sugar level as the soluble sugars in the malt may

be insufficient to produce the required amount of alcohol.

Sugar may be used as primer in some draught veer production.

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THE BREWING PROCESS

The brewing process comprises of the following stages:

- MILLING

- BREWING

- FERMENTATION

- STORAGE

- FILTRATION

MILLING

To prepare the main raw material Malt for production, it has to be crushed to smaller pieces

called grits. In this way, the Malt starch is exposed and this will help it to quickly dissolve in

warm water at the next stage.

BREWING

The main purpose of this step is to convert the starch to a sugary extract called Wort and then

flavour it with Hops. The whole process takes a batch of product often called a Brew, eight

hours to complete.

Wort is obtained by mixing the Malt grist with warm water. The water will aactivate the Malt

enzymes which will then convert the starch and proteins into soluble sugars called Wort. The

whole solution is the filtered to separate the insoluble husk from the soluble Wort.

The filtered Wort has to be boiled to remove excess water and concentrate the Wort to the

correct specific gravity. Hops extract is usually added to the Wort at the start of boiling to

dissolve it. The Wort has to be boiled for one and a half hours to dissolve the Hops extract.

After boiling, excess protein matters called Trub are remobed from the Wort to prepare for the

next process.

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FERMENTATION

The main objective of fermentation is to convert the wort into alcohol with the help of brewer‟s

yeast.

To prepare for fermentation, the hot Wort is first chilled to a low temperature and then aerated

by injecting cleand Air. The cold aerated wort is then dosed with brewer‟s yeast and then sent to

the fermentation tank.

In the fermentation tank, the air will help the yeast to multiplly profusely to ensure that there

will be sufficient yeast to ferment the whole tank of cold wort. The yeast will stop multiplying

when the air in the tank is exhausted. In the absence of air, the yeast will convert the wort sugars

into alcohol and carbon dioxide gas, and various flavour substances.

After the fermentation, the yeast will flocculate together and slowly sink to the bottom of the

conical tank, where it is harvested. Yeast can be reused for the next batch of fermentation up to

a maximum of five times.

Fermentation takes one week and the beer is now called young beer. The young beer flavour is

not right for drinking yet and needs to be aged in conditioning tanks called storage tanks.

STORAGE

This process is often called the lagering process, which is German for storage. The young beer

flavour will improve after two weeks of storage at a tmperature of zero degrees celsius. The

undesired flavours will naturally be remobed by the yeast remnants still present in the beer, thus

improvign the beer flavour. The beer is now called mature beer and is ready for drinking.

FILTRATION

The mature beer has to be filtered because it still contains a high amount of yeast remnants and

protein matters wich makes its apperance cloudy. In the filter vessel, many layers of filters

powder are formed, wich will help in trapping the yeast and proteins, but allows the beer to flow

through.

The filtered beer is called bright beer and is now ready to be packed in bottles, cans and kegs for

draught beer.

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Pasteurisation

Pasteurisation of beers is carried out by flash-heating canned or bottled beers. The object of

pasteurising the beer is to stabilise the beer and extend its shelf – life.

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Pasteurisation takes place at about 60°C for about twenty minutes after which it is then cooled

quickly. Flash pasteurisation is sometimes used. This is a faster process whereby the beer is kept

at 85°C for one minute.

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Pasteurisation of beer slows down, but does not halt the ravages of time and lenghten the shelf-

life of the product. The peak quality of pasteurised packaged beer: in cans this is about 4months

while for beer packaged in bottles, this is about 6 months.

Pasteurisation is the main difference between draft and bottled/canned beers. Althouh

pasteurisation does contribute to the stability of the beer, it is said to affect and diminish the

much desired “fresh-tasting” quality in the flavour of draft beers.

All bottled and canned beers were once pasteurised. Today, with the advent of microporous

materials that filter out yeast cells, un-pasteurised beer can be packaged in bottles and cans with

the assurance of a safe shelf-lifefor this sterile-filtered beer, permitting it to retain its uncooked

“draft” taste.

THE COMPOSITION OF BEER

Beer is generally made up of:

The alcoholic content varies with the style

of beer being made. For instance Bocks

and Doppelbocks are, b y definition of

their style, rather high in alcohol. The

world‟s strongest beer is the Kulminator

(13,5% alcohol by volume) and comes

from Kulmbach, Bavaria in Germany.

The popularity of beer has led to some styles of beer that are often labelled a s “light” (low in

alcohol). In Scandinavian countries there is a “motorist” beer that contains only 2,8% alcohol by

weight while in Singapore beers like Swan Special Light is only 0,5% alcohol by, volume.

Some beers have the alcoholic content removed at the end of the brewing process, so that the

“beer” contain no alcohol at all yet retains the characters of a malt beverage.

The caloric value of beers vary with the alcoholic strength and carbohydrate content of the

individual beer and beer style. Bock Beer, malt liquor, Malt Ales, Stout and Porter generally

have a higher caloric value

Water 80 to 96%

Alcohol 0,5 to 13,5%

Carbohydrates 3 to 6%

Protein 0,3 to 0,5%

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DIFFERENCES BETWEEN TOP AND BOTTOM FERMENTED BEERS

Top – fermented beers Bottom – fermented beers

1. Fermented by

Sacchromyces cerevisaie

1. Fermented by Sacchromyces

carlsbergensis

2. Beer is fermented at

higher temperatures (15 to 25°)

2. Beer is fermented at lower

temperatures to 12° C

3. Stored and matured at

about 12° C

3. Stored and matured at about

0° C

4. May be primes to add

carbonation and dry-hopped to

offset the sweetness of the

priming

4. May be Krausened, especially

German lagers

5. Matured for a relatively

short period, from 3 to 21 days

5. Matured (Lagered) for much

longer periods (up to 3 months) to

allow yeasts to “condition” beers to

add carbonation

6. Clarified by fining agents

like Isinglass as maturation

period is short

6. Clarified by cold settling and

racking over the long lagering period

7. Some beers are not

filtered and yeasts are left in the

bottle or cask to “condition”

(surlie) the beers.

7. Yeasts filtered out just jprior

to bottling

8. More pronounced

flavours, richer with distinct

characters

8. Cleaner tasting, less

flavoured, more thirst quenching

9. Best served at higher

temperatures from 12°C (cellar

temperature) to 16 to 181°C

(room temperature)

9. Best served cold, 7 to 10° C

10. Generally less stable

(lasts up to a month in a cask if

the cask if not tapped)

10. More stable as yeasts are

filtered out during bottling

11. Improves with age if

bottle-conditioned or cask

conditioned and generally

improves with ageing e.g.

Thomas Hardy Ale

11. Does not improve with further

ageing

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TYPES OF BEERS

Top-fermented beers Bottom fermented beers

Ales Lagers

Porters Pilsners

Stouts Munchener

Alt Dortmunder

Kolsch Vienna

Saisons Bock

Trappiste / Abbey Doppelbock

Bierè de garde Light & diet beers

Lager:

Originally is a cellar for maturing beer. It is light in body.

Bock:

This is dark in colour and heavy bodied. Sweeter and richer than lager.

Dark Beer:

It is made from malt toasted to a darker colour. Dark beer is not as sweet as bock (often

confused as bock beer).

Pilsner:

Beer of Pilsen, Czechoslovakia. Pronounced “hoppy” character, hight bodied, light coloured.

Ales:

Full bodies and more bitter than lager. This is popular with the Enghlish and Canadians

Porter:

It is similat ro ale. It is heavier and darker with a rich and heavy foam and sweeter than stout.

Only dark malt is used.

Stout:

Dark ale, sweet with a very strong malt flavour.

Other beers:

o Light and diet beers

o Wheat beers

o Steam beers

o Ice beers

o Sake

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ICE BEERS

First introduced to Soutth-east Asia in early 1994, ice beeris firtst brewed as a regular beer in

the normal process. The beer is then cooled down to very low temperatures until the water

content in the beer starts to freeze into ice. The beer is then filtered off and a stronger, more

concentrated flavoured beer results. This is ice beer.

BEER AND FOOD

Beer and food are a good combination. Beer can be either consumed with food or used in

cooking. The tangy flavour of beer goes well with nearly all foods except very rich ones such as

heavy cream sauces and whipped cream desserts. It is probably a preferred beverage with spicy

or highly flavoured dishes.

Foods containing appreciable amounts of acid, such as the famous German dish, sucerbraten,

would destroy a wine, but go wonderfully well with beer.

Unlike most other beverages, beer can be served anytime of the day and at any season. It can be

cocktail, a dinner beverage, a social beverage, a car washing or ball game companion. Beer is

perhaps the most adaptable of all beverages.

STORAGE OF BEER

Beer is a perishable product. It is, in fact, a food product, being made from grains, yeasts and

hops and as such must be treated as a food. Finished and packaged beer leaving the brewery is

at the peak of its favour and aroma and must be handled properly lest it deteriorate. Beer does

not age after packaging, but ages prior to that, in the lagering vats. Therefore, it must be kept

fresh.

The sooner beer is served, the better it will taste, so stock rotation is very important. Cold

storage temperatures are desired because the temperature determines the storage time. Storage at

too high a temperature can significantly reduce the time the beer will retain its top quality. The

most desirable storage temperature range is from 4° C to 21° C.

The storage area must be clean and dry. Dampness can cause carton damage and, in estreme

cases, rust on bottle caps.

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Light is a great enemy of beer freshness. Light-struck beer has an undesirable taste and aroma,

so the starage room should not have natural sources of sunlight and the electric lights should be

turned off when not using the room. Beer bottles are dark colored for this reason. Canned beer is

not subject to light damage, but sunlight can cause heat build up which may also cause damage.

How long a beer can and/or should be stored is dependant on:

the type of beer

its alcoholic strength

if it has been pasteurised

the type of packaging used

the storage condition

A bottle-conditioned or cask-conditioned beer is likely to age well and improve in flavour for a

few years while most lager or pilsner beers are generally meant to be drunk as young as

possible.

Bock and Doppelbocks with high alcoholic contents are generallu preserved by the alcoholic

strength of the beer.

Bottled and canned beers have a slightly longer lifespan than cask or barrel-beers, like draught

beers. Canned or bottled beers however, are best drunk within six months of bottling or being

canned.

FACTORS IN JUDGING A BEER

We judge a beer based on its aroma, taste and its level of carbonation.

AROMA

Beer aromas range from being quite malty to rather fruity styles. Some like Kriek and

Framboise are dominated by the fruits used in making these fruit-based beers.

The boquet of a beer is determined by the:

type of malt used

types of hops used

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use of other ingredients like fruits

TASTE

Beers range from light and refreshing stule to rich, full-flavoured distinctively heavy styles. The

taste or palate of a beer is determined by the:

type and amount of hops used

type of malt used

type of yeasts used

amount of residual sugars

water used in the mashing and brewing

CARBONATION

The level of carbonation is determined by the use or non-use of various techniques that increase

the level of carbonation. Krausening, priming and conditioning are natural forms of carbonation

whereas impregnation (injection of carbon dioxide) is not.

The taste and aroma of a beer can be judged olfactory senses-how then is the level of

carbonation judged?

The level of carbonation is visually judged by observing the beer for the following characterics:

head

bead

BRUSSEL’S LACE

The head is the foamy mousse that forms on top when a beer is poured. A dense, uneven head

is the sign of a beer that has received natural carbonation.

Beads are the bubbles that rise in a glass of beer. Bubbles that are large and rush to the surface

quickly with carbonation that fades quickly are signs of an artificially-carbonated beer. A

naturally carbonated beer will have tiny beads that spiral upwards. The carbonation lasts for a

longer period of time than one that is artificially carbonated.

The foam that sticks to the side of a glass as the beer is consumed is termed Brussel‟s Lace.

This is a sure sign of a beer that has been carbonated naturally.

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DISPENSING DRAUGHT BEERS

Draught beer dispensing units in Singapore are usually provided free of charge by the local

brewery, Asia Pacific Breweries, al long as the beers being dispensed are those produced by the

brewery. In general, beers can be dispensed by Ice Bank Coolers and Portable Ice Box.

Ice Bank Coolers

This system is used in beverage outlets with a relatively high volume of draught beer business.

The system is made up of a beer keg, the carbon dioxide cylinder fixed with a gas regulator, the

beer tap, the Ice Bank Cooler and water inlet connector.

Carbon dioxide gas is introduced into the beer keg to carbonate the beer and at the same time to

force the carbonated beer out of the keg into the Ice Bank Cooler. The Ice Bank cooler is

refrigerated by an electric compressor and the beer is rapidly cooled and then dispensed through

the beer tap.

The gas regulator monitors the pressure in the gas cylinder while the water line when connected

allows the operator to flush out the beer line at the end of each day, ensuring that no stale beer

stays in the line.

Portable Ice Box

This is a portable version of a draught beer dispensing system. The beer is carbonated and

forced out of the beer keg by the carbon dioxide.

The beer moves through flexible piping into aluminium coils in the ice box. The system cools

the beer by using an insulated ice box filled with ice and water to cool the coils containing the

beer.

Adding salt to the water and ice helps improve the cooling action of the coils. This system

allows the operator to serve beer in areas where electrical outlets are not easily available.

Draught beers (draft), not being pasteurized, are preferred by many consumers. Since they yield

greater profits, they are also preferred by many operators. Modern barrels are easy to tap and

personnel can be readily trained in the proper handling of the equipment.

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Service of Beer

Whether serving canned, bottled, or draught beer there are fundamental procedures and rules to

be followed.

o Temperature

- bber should be stored in refrigerator at 2°C to 3°C

- unpasteurized draft beer can spoil if stored above 7°C

- serving temperatures for all beer at 4°C to 7°C

- Europeans drink their beer a little warmer than the Americans

- Beer served too cold will be flat (th CO2 is sleeping) and looks cloudy

- Beer served too warm will be “wil” and foamy

o Cleanliness of Glasswares

- glass must not be greasy or dirty

- dirty glass will make a beer look flat, the foam will not stay and the bubbles

stick along the inside of the glass

- it is important to have the proper cleaning equipment at the bar and to use the

right detergents and clean water.

Note: beer served in cold glass will look excellent.

o Pouring of Beer

- must have a good head at the top of the glass

- foam should be about ¾ inches to 1 inches

- tilt the glass at an angle of 45°C and pour the beer

- always use a new glass for serving another glass of beer

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APB (S) PRODUCT KNOWLEDGE MATRIX

Product Brand Alcohol Content Country of Origin Product Differenciation

Tiger 5% Singapore Premium

Gold medal beer

Anchor 5% Singapore Additional Aroma

Hops

Heineken 5% Holland Full mat

Traditional process

Tiger Classic 5,5% Singapore Additional Crysal

malt

Raffles 3,5% Singapore Light beer

Less calories

ABC Stout 8% Singapore Black malt

Maize

Suger

Guinness Stout 8% Ireland Guinness Flavour

Extract

Corona 4,7% Mexico Clear glass with

lemon slice

Hooper‟s Hooch 4,7% Ireland Smooth creamy ale

Nitrogen and CO2

gas

Imported in 50 kg

kegs

Baron‟s Beer 8,8% Singapore Made by traditional

German recipe

Anchor Ice Beer 5,8% West Malaysia Double iced

brewed

Beer glossary

Abbey - Belgian ale, brewed in a commercial secular brewery.

ABV - Alcohol by volume. This is a measurement of the percent of alcohol present in a volume

of liquid. To obtain this number take the original gravity and subtract the final gravity then

multiply the answer by 131.25. One pound of fermentable sugar is approximately equal to 1%

ABV in a 5 gallon batch. ABV = ABW x 1.25.

ABW - Alcohol by weight. This is a measurement of the percent of alcohol present in a volume

of liquid. The percent is the number of grams of alcohol in 100 centiliters (e.g. 5%ABW equals

5 grams of alcohol/100 cl) - ABW = ABV x .80

Acetaldehyde - A by-product of fermentation. It is recognized by an aroma of green apple.

Acid rest - A stage of the mashing process where phytase converts phytic acid to phosphoric

acid to acidify the mash.

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Adjunct - An unmalted fermentable ingredient, like honey or sugar. It is used to increase the

alcohol or add to the flavor. Adjunct grains, like corn or rice, can be added to lighten the flavor

of the beer.

Alcohol - A byproduct of fermentation. It is produced when yeast consumes the fermentable

sugars. Alcohol is what causes intoxication. In the case of beverages we are talking about ethyl

alcohol or ethanol (CH3CH2OH).

Ale - Ales are beers made with top fermenting yeast. They typically are fermented between 68-

75°F. Ales absorb some of the byproducts from the fermentation which cause can a fruity or

estery nose or flavor.

Alpha Acid - These come from the soft resin of the hop flower. They are made of humulone,

ad-humulone and co-humulone.

Anaerobic - An organism that can live with out atmospheric oxygen.

Aroma Hops - Hops added at the end of the boil that add to the aroma of the beer.

Astringent - A dry, sometimes harsh taste which comes from errors in using the grain.

Attenuation - The percent of sugars consumed by yeast during fermentation.

Autolysis - The self digestion of a cell's body by its own enzymes.

Balling - A scale for measuring the specific gravity of a solution. Created by Carl Joseph

Balling.

Balthazar - A bottle, 12 liters in capacity.

Barley - A cerel grain that is malted and used in the mash for making beer.

Barleywine - A high alcohol, quite malty, English style beer. Alcohol levels are usually between

8.5% and 12% ABV.

Barm - Liquid yeast appearing as froth on fermenting beer.

Barrel - A unit of measurement used by brewers in some countries. In Britain, a barrel holds 36

imperial gallons (1 imperial gallon = 4.5 liters), or 1.63 hectoliters. In the United States, a barrel

holds 31.5 US gallons (1 US gallon = 3.8 liters), or 1.17 hectoliters.

Becher - Similar to a pub glass, but thinner walls and they stop angling out about 2/3 of the way

up the glass and become straight at this point.

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Berliner Weisse - A regional beer of northern Germany, pale, top-fermented, and made with

wheat.

Biere de garde - French term that applies to a strong, bottle-conditioned ale that is designed to

be laid down when fermenting.

Bittering Hops - Hops added to the boil with 45 - 60 minutes left. These are responsible for the

bitterness of a beer.

Bock - A very strong lager traditionally brewed in winter to celebrate the coming spring. Full-

bodied, malty, well-hopped.

Body - The feel of thickness of a liquid in the mouth.

Bottle Conditioning - Beer bottled without removing the yeast or having been pasteurized.

Yeast and sediment are present in the bottle. Beer packaged this way can grow more complex

over time.

Brew Kettle - The vessel that the boil takes place in.

Brewpub - A pub that makes its own beer and sells at least 50% on premesis.

Bright beer - Finished beer that is prepared to be bottled or kegged and served. The last stage in

the brewing process before packaging.

Brown ale - A British-style, top-fermented beer which is lightly hopped and flavored with

roasted and caramel malt.

Bung - A rubber or wood stopper that seals the bunghole.

Bunghole - A hole in a barrel, keg, or cask from where liquid is drawn.

Cane sugar - Sucrose, or white table sugar is a highly fermentable sugar, usually refined from

sugar cane or sugar beets. In brewing, cane sugar is sometimes used as an adjunct because it is

cheaper than malt. It lightens the color and body of the beer, boosts the alcohol content, and can

add a cidery taste that is considered not true beer flavor.

Caramel malt - A sweet, coppery malt which imparts both color and flavor to beer. Gives a

golden color and a nutlike flavor to beer. Used frequently in darker ales

Carbonation - The "fizz" or effervescence in a liquid. The carbonation is a byproduct of yeast

eating fermentable sugars (which releases carbon dioxide) if this happens in a closed container

the beer reabsorbs the carbon dioxide in the form or carbonation. Carbonation can be also forced

into a beer by adding pressurized carbon dioxide in a closed vessel.

Carboy - What homebrewers call the container that the fermentation takes place in. Usually

made of glass and can come in a few different sizes, with the most popular being 5 gallons.

Cask - A container for beer that is sealed. They can be wood or metal.

Cask Conditioned Ale - See cask conditioning. - It is usually poured via gravity or a hand

pump, not via CO2. It may seem flat compared to "regular" beers. The beer is also called living

beer as the yeast is still active in the brew.

Cask Conditioning - After ale has gone through primary fermentation, then run through a filter.

It is transferred into a cask where more yeast is added and a secondary fermentation takes place.

A fining material is added to settle out the yeast.

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Centrifugation - A clarification method using centrifugal force to strain and clarify the wort

during its cooling stage and the finished beer prior to racking.

Chalice - These are typically for Belgian abbey and trappist style beer. They can have a look of

royalty about them. They can be more "V" shaped with either straight or an inward curving top,

sometimes rimmed with a precious metal. The stem is thick and the length is usually rather

short.

Chill Haze - A cloudiness that appears in beer when it gets cold. It is a result of proteins and

polyphenols combining as a result of hydrogen bonding. The haze disappears as the beer warms

up.

Chill Proof - By adding certain clarifiers to beer, it prevents chill haze by precipitating out the

haze causing agents.

Chocolate malt - Malted barley that has been roasted to a deep brown color. It gives a nutty,

toasted flavor to beers as well as deep reddish brown color.

Cold filter - As an alternative to pasteurizing, beer can be passed through a filter fine enough to

remove the suspended yeast and so stop fermentation. Preserving more beer flavor than

pasteurization, cold-filtered beers are often incorrectly called "draught".

Craft beer - Beers made by small, independent brewers with only traditional brewing

ingredients such as malt, hops, yeast and water, and brewed with traditional brewing methods.

Crystal malt - When fresh malt is carefully dried at warm temperatures, some of the starches

are converted to sugars which crystallize within the grains. When these crystal malts are used in

brewing, they add sweetness, body and a reddish gold color to the beer.

Decoction - Exhaustive system of mashing in which portions of the wort are removed, heated,

then returned to the original vessel.

Dextrin - The unfermentable carbohydrate produced by the enzymes in barley.

Diacetyl - A natural byproduct of yeast. It can have the flavors of butter or butterscotch.

DMS - Dimethyl Sulfide. - A sulfur compound that can be a desired flavor in lagers, but not in

ales. DMS can be created by bacterial infection, which has the smell of cooked cabbage. DMS

is also created during the boil and is removed by vaporization. If the wort is not cooled quickly

then it will dissolve back into the wort.

Dortmunder - A gold-colored, bottom-fermented beer from Dortmund, Germany's largest

brewing city.

Dosage - The adding of yeast right before the bottle conditioning of a beer. This is also done

with champagne.

Double bock/dopplebock - A stronger bock beer, though not necessarily double the strength.

The original of the style was brewed by the Italian monks of the order of St. Francis of Paula in

Bavaria to help them though their Lenten fast

Double Magnum - A bottle, 3.0 liters in capacity.

Draught/draft - Beer that is served from the cask, keg or barrel. Draught can be pasteurized,

filtered or cask-conditioned, but bottled or canned beer is not, by definition, draught. The word

means "drawn" or pulled from the cask by a pump.

135

Dry beer - In the late 80's, Asahi Brewery of Japan refined a brewing process that fermented

virtually all the sugars in their beer. Described as having less aftertaste, it actually had almost no

taste at all. It sold well, though, so major breweries around the world began brewing "Dry

Beers" of their own

Dry Hopping - Adding hops after the boil or even in the cask to increase hop aroma and flavor.

This is most often seen in various types of ales, but not in lagers.

Dry stout - The Irish version of stout, slightly more bitter and higher in alcohol than the English

sweet stout.

Dunkle - This is a term used mainly in describing German wheat beer. It means dark - in

contrast to Helle or pale.

Estery - Aroma or flavor or fruit or flowers in beer. This can be caused by certain yeast strains

or higher temperature fermentation.

Ethanol or Ethyl Alcohol - Colorless liquid at room temperature. It has a boiling point of 78°C

and freezes at -114°C at 1 atmosphere. It is intoxicating and flammable. This is the alcohol in

alcoholic beverages.

Fermentation - The reaction of the yeast consuming the sugars in wort in the case of beer. This

process creates ethyl alcohol and carbon dioxide.

Final Gravity - The specific gravity after fermentation has taken place.

Fining - Materials added to beer during secondary fermentation to help settle out the yeast and

other particulates. These materials can be isinglass, gelatin, Irish moss, and others.

Finishing Hops - Hops added near the end or after the boil to add aroma and flavor. They do

not tend to add bitterness.

Firkin - Unit of measure. 1 Firkin = 9 Imperial Gallons.

Flocculation - The clumping, gathering or fallout of yeast cells after fermentation. Different

yeast strains have different levels of flocculation.

Flute - Typically seen with champagne. Beer flutes have shorter stems than champagne flutes.

The mouth has a smaller diameter than the mid section to hold in carbonation.

Goblet - Goblets can resemble a fishbowl. Typically they have a round bowl and come in

various sizes. They are somewhat like a brandy or cognac snifter. Use these for high alcohol

sipping beers.

Grist - A term for milled grain(s).

Gueuze - A blend of aged and young lambic ale.

Hard Cider - Fermented beverage made from apples.

Heat Exchanger - A device to rapidly cool wort. Usually copper tubing that has cold water

running through it. Sometimes 2 tubes, one inside the other, with wort going through one and

cold water going through the other.

Hefe - German word for yeast.

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Helle - This is a term used mainly in describing German wheat beer. It means pale - in contrast

to Dunkle or dark.

Hogshead - A cask that holds 54 imperial gallons.

Hops - Hops come from the Humulis Lupulus plant or vine. It is the female flower that is used

in brewing. They come in several forms, whole, pellet and plug. Hops are what makes beer

bitter. There are volumes written on hops, if you are interested, there is plen

Hydrometer - A device that measures specific gravity (SG) of a liquid. Hydrometers are usually

calibrated for measurements at 60°F. If what you are measuring is not at this temperature, you

should use a hydrometer correction table. Approximately the correction amount is

(Temperature-1.8)x.03 (e.g. (77°F-1.8) x .03 = 2.2 take the FG and add 2.2 to get the calibrated

SG)

IBU - International Bitterness Unit. It is a number that denotes the bitterness of the beer. The

higher the IBU the more bitter the beer. IBU = Ounces of Hops x AA% x Utilization% / Gallons

x 1.34

Imperial - 1. A bottle, 6 liters in capacity.

2. A beer which is stronger than the typical base style. I have most often seen it described as 20

gravity points higher than the BJCP style guidelines.

3. A pint glass of 20 ounces.

Infusion - Soaking or steeping grains in water or wort to transfer the flavors from the grain.

IPA - India Pale Ale. A strong, hoppy Pale ale. The style originated in Britain in the 19th

century, and had a high alcohol content and hopping rate, allowing it to survive the long sea

voyage to India.

Jeroboam - There are several sizes of Jeroboams: 3.0L, 4.5L and 5.0L. Typically the 3L size is

used for sparkling wine, and the 4.5L is for red wine.

Keg - A large metal (stainless steel) vessel that contains beer. They come in several sizes, 2.5

gallon, 5 gallon, 7.75 gallon and 15.5 gallon. Import kegs come are usually 13.2 gallons (50

liters).

Kilderkin - Unit of measure. 1 Kilderkin = 18 Imperial Gallons

Kolsch - Looks like a cylinder. The kolsch glass has straight sides and is tall. Holds 12 oz.

Krug - The only beer glass with a handle. Typically very heavy and sturdy. They can have

different textures and come in different sizes. Also called a mug or seidel.

Lager - Beer made with bottom fermenting yeast. Lager is fermented at lower temperatures and

usually takes longer to ferment than ales. Since the fermentation is at low temperatures, the

yeast byproducts are reduced and a cleaner more crisp beer is the result.

Lagering - The process of aging beer at low temperatures, usually under 50°F. This process

takes anywhere from a weeks to months.

Lambic - A traditionally Belgian brew that is typically sour. It is usually fruit flavored (peach,

raspberry, cassis, cherry) and fermented with wild yeast and several types of bacteria.

Lauter - To drain the wort to the mash tun.

Lauter Tun - A vessel where mash settles and grains are strained out of the sweet wort.

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Light Struck - The result of exposure of beer to light and heat. It is recognizable by a skunky

smell.

Liquor - The brewer's word for water used in the brewing process, as included in the mash or,

used to sparge the grains after mashing.

Lovibond - A measurement of color. The scale starts at 0 (zero) and goes to over 500. The

higher the number the darker the color.

Lupulin - A yellow resinous powder found on the female hop cone that contains the bittering

principle used in making beer.

Magnum - A bottle, 1.5 liters in capacity.

Malt - (noun) Grain that has been malted. (verb) The malting process consists of wetting the

grain and allowing it to germinate. During the germination, some of the starches in the grain get

converted to sugars while others become simple soluble starches and other enzymes. The grain

is then dried and tumbled to knock the beginnings of roots off. The grain is then kilned to dry it

thoroughly and carmelize some of the sugars like in crystal malt or blacken it like a black patent

malt.

Malt Extract - Sweet wort that has been reduced to a syrupy liquid or dried into a powder.

Malt Liquor - A legal term in the U.S. for fermented beverages with alcohol that is higher than

normal - or around 7-8%.

Maltose - Water soluable, fermentable sugar from malt.

Marie-Jean - A bottle, 2.25 liters in capacity.

Mash - (verb) - Release of sugars from grains into water. (noun) The mixture resulting from

mashing.

Mead - A beverage made from fermented honey.

Microbrewery - A brewery that produces less than 15,000 barrels per year.

Mouthfeel - How a beer feels in the mouth. Usually describes as thin or full.

Mug, krug, seidel - The only beer glass with a handle. Typically very heavy and sturdy. They

can have different textures and come in different sizes.

Noble Hops - Hallertauer Mittelfruh, Tettnanger Tettnang, Spalter Spalt, and Czech Saaz are the

4 main noble hops. There are others that can be considered noble, but they were bred from noble

hops. These are Perle, Crystal, Mt. Hood, Liberty, and Ultra.

Original Gravity - The specific gravity of the wort before yeast is added.

Oxygenation - The addition of oxygen in the wort. This is done to help provide the yeast with

oxygen for a healthy fermentation.

Pasteurization - Heating food or liquid to high temperatures to kill bacteria and other

microorganisms. This also kills yeast. Developed by Louis Pasteur (1822-1895).

Phenolic - A medicinal taste caused by volatile phenol compounds.

Pilsner - 1. A beer style. Typically crisp and refreshing, with a light to medium body and a clear,

light to deep gold appearance.

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2.These also are tall, somewhat thin walled, sloped glasses with a solid base. Their capacity is

usually 12 oz.

Pint glass - Probably the most common beer glass. Straight, thick sides at a slight angle making

the mouth of the glass larger than the base, typically holds 16 oz. You may also come across an

Imperial Pint glass. These hold 20 oz. have somewhat thinner sides and a bulge about 3/4 of the

way up the glass. These also come in 10 oz. half pint sizes. Also called a pub glass.

Pitching - Pitching yeast is basically adding yeast to wort. This is done around 70°F. Pitching

when the wort is too warm or too cold will kill the yeast.

Plato Degrees or Degrees Plato - A method or different scale for measuring sugar in wort. It is

an updated rendition of the Balling scale.

Pokal - A pokal is a European pilsner glass with a stem. Can look similar to a tulip without the

flare at the top or similar to a chalice with a smaller less angular bowl. Holds 12 oz.

Primary Fermentation - Vigorous fermentation where the yeast cells multiply and feed on the

fermentable sugars in the wort thus releasing carbon dioxide.

Priming - Addition of sugar to promote a secondary fermentation.

Pub glass - Probably the most common beer glass. Straight, thick sides at a slight angle making

the mouth of the glass larger than the base, typically holds 16 oz. You may also come across an

Imperial Pint glass. These hold 20 oz. have somewhat thinner sides and a bulge about 3/4 of the

way up the glass. These also come in 10 oz. half pint sizes. Also called a pint glass.

Racking - Transferring the wort into another container. Beer is racked from the primary

fermenter to the secondary fermenter.

Real Ale - See cask conditioning

Reinheitsgebot - The German Purity Law of 1516 that states the only 4 ingredients that can be

included in beer are water, malted barley, yeast and hops.

RIMS - Recirculating Infusion Mash System - brewing setup that is quite popular among

homebrewers.

Saccharification - A stage of the mashing process during which complex glucose chains are

broken down into fermentable sugars, mainly maltose.

Saccharomyces carlsbergensis - Lager or bottom fermenting yeast.

Saccharomyces cerevisiae - Ale or top fermenting yeast.

Saccharomyces uvarum - Lager or bottom fermenting yeast. Also known as Saccharomyces

carlsbergensis.

Scotch Ale - A top-fermented beer of Scottish origin. Traditionally strong, very dark, thick and

creamy.

Secondary Fermentation - After primary fermentation, which can be very active the beer is

"racked" into another vessel for secondary fermentation. This helps remove some of the expired

yeast which may give off negative flavors if left in. Secondary fermentation also helps with cl

Seidel - The only beer glass with a handle. Typically very heavy and sturdy. They can have

different textures and come in different sizes. Also called a mug or krug.

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Sparge - The recovery of sugars by spraying hot water on the grain bed.

Specific Gravity - The measure of density of a liquid or solid compared to water. Water has an

SG of 1.000 at 39°F.

Stange - is a taller, thinner version of the pilsner glass. Holds 12 oz. Also called a stick.

Steam Beer - A beer produced by hybrid fermentation using bottom yeast fermented at top yeast

temperatures. Fermentation is carried out in long shallow vessels called clarifiers, followed by

warm conditioning and krausening. The style is indigenous to America and was first produced

in California at the end of the 19th century, during the Gold Rush.

Stick - This is a taller, thinner version of the pilsner glass. Holds 12 oz. Also called a stange.

Terminal Gravity - The specific gravity of the wort after fermentation has ended. Sometimes

called final gravity.

Trappist - A beer brewed within a Trappist monastery, under the control and responsibility of

the monastic community. Only 6 breweries (5 in Belgium and one in Holland) can use the

appellation "Trappist": Chimay, Orval, Rochefort, Westmalle, Westvleteren and Achel.

Tulip glass - The tulip glass looks somewhat like a tulip - go figure. It can have a stemmed base

and roundish bowl, which thins out about 1/2 way up the glass then flares out slightly. It can

also be similar in style to a pint glass, but has the tulip flare. Holds 16 oz.

Wheat beer glass - These are tall, somewhat thin walled, sloped glasses with a solid base. They

are typically 1/2 liter in capacity. They resemble a pilsner glass, only taller.

Willibecher - Similar to a pub glass, but thinner walls and they stop angling out about 2/3 of the

way up the glass and become straight at this point. Also called a becher.

Wit - "White" beer. It is a cloudy wheat beer, spiced with corriander and orange peel.

Wort - Wort is beer before it becomes beer. After you boil the ingredients together that mixture

is called wort.

Wort Chiller - A device to rapidly cool wort. Usually copper tubing that has cold water running

through it. Sometimes 2 tubes, one inside the other, with wort going through one and cold water

going through the other. Also called a heat exchanger.

Yard - As the name suggests - it is about 3 feet long. They are awkward and can be quite fragile.

They hold almost 3 pints. They also come in half yards.

Yeast - Yeast is what makes the alcohol in beer. Yeast eats the sugars in the wort and gives of

alcohol and carbon dioxide.

Zymurgy - The branch of chemistry dealing with fermentation.

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WINE

Wine may be classified and described as:

Red, white or rosè

Dry, medium-dry or sweet

Light, medium or full-bodied

Fortified, fortified and aromatised or natural table wines

Still or sparkling

Obviously, wine may be described using its combined characteristics. Thus a wine may be a

light, dry, white wine that is sparkling like Champagne or a fortified, full-bodied, red wine like

Port.

Using the above descriptions, let us consider these elements in wine:

1. Colour

2. Sugar content

3. Alcohol content

4. Carbon dioxide content

5. Flavour addition

1. Colour

Wines generally come in three colours : white, rosè (pink) and red.

Red wines range in colour from light, brilliant reds and purples to dark opaque, inky-looking

wines.

White Wines range in colour from watery, transparent examples to deep shades of yellow and

straw gold. The colours are deeper in colours if they are matured in oak barrels, drawing the

colour from the wood.

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Rosè wines have colours range from light pinks to orangy-salmon pinks to very light, pale reds.

Rosè (pronunced “roe-zay”) is French for pink.

2. Sugar content

Wines vary in the amount of sugar remaining in the wine after fermentation sptops. Depending

on the redisual sugar content, wine may be classified as sweet, medium-dry (also termed

medium-sweet) or as dry.

Sweet wines are those with high amounts of residual sugar and thus taste distinctively sweet.

Medium-dry wines are those with residual sugars contnts lower than sweet wines but higher

than dry wines. Thus they may also be termed as medium-sweet.

Dry wines are those with residual sugats contens lower than medium-dry wines, usually

between 0 to 4 grams of residual sugars per litre.

3. Alcohol content

Wines may also be classified by the level of alcohol in the wines. Thus we have natural table

wines and fortified wines.

Table wines are those that generally have alcoholic concentration lower than 15% alcohol by

volume. There are 3 types of natural table wines. Light-bodied, Medium-bodied and Full bodied

wines.

Light-bodied wines are those with 8 to 10,5% alcohol by volume;

Medium-bodied wines have between 11 to 12,5% alcohol by volume;

Full-bodied wines arethose that have 13 to 15% alcohol by volume.

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Fortified wines are still wines that have been fortified (where alcoholic strength is increased by

adding grape brandy). This also stops fermentation midway and the wine tends to retain some of

the natural sweetness of the grapes. The eventual alcoholic strength of fortified wines range

from 16 to 21% alcohol by volume.

* besides alcoholic content, wines are also described as being light or heavy-bodied by the

sensory weight they create on the palate of the taster. This weight is determine in part by the

residual sugars, tannin content and presence or lack of flavours in the wine.

4. Carbon dioxide content

By considering the carbon dioxide content in a wine, we may classify them as either stil or

sparking wines.

Still wines goes through the normal fermentation process and they are not sparkling or

effervescent.

Sparkling wines goes through two separate fermentations. Since the secondary fermentation

takes place within an enclosed container, the carbon dioxide gas dissolves in the wine creating

an effervescent or bubbly wine.

5. Flavour addition

Wines may also have flavours incorporated into themn through the addition of extracts of

aromatic herbs and spices or by macerating these in the wines. These wines are also usually

fortified to increase the alcoholic content and thys are described as Fortified and aromatised

wines.

Fortified and aromatised wines are still wines fortified by grape brandy and flavoured with

aromatic herbs and spices.

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THE COMPOSITION OF WINE

To date, scientific analysias has shown that there are some 250different components in wine.

Most of these components are only found in minute quantities but are believed to influence the

multitude of aromas found in wine.

The proportion of each of these elements varies according to the soil, the grape varieties, the

rainfall, the amount of sunshine and climatic fluctuations within the year. The character and

originality of each wine depend on the variations in the proportions of hese elements.

The main components of wine are:

75 to 92% of biologically pure water that is drawn directly from the earth by

the vines;

8 to 15% of alcohol. Produced by fermenting the grape-sugar;

varying amounts of residual sugars depending on the style of wine;

varyng amounts of tannin in red wines;

varying amounts of naturally occurring *organic chemicals like phenols, esters,

ketones and aldehydes;

varying amounts of **fruit acids like malic, lactic, citric and tartaric acids;

trace elements such as minerals and proteins

*organic chemicals in wines such as phenols such as anthocyanin gives wine its colour as well

as its textural properties while esters, ketones and aldehydes combine to create the aromas so

appreciated in wines

** fruit acids provide a foil to the alcohol and sugar in wines, creating what is known as

“balance”.

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A WORLD OF WINE

About 70% of wines in the world are produced in the European countries located around and

north of the Mediterranean Sea. The climatic conditions here are suitable for grape-growing.

Similar conditions do exist elsewhere for the cultivation of vines and today the vine is an

important crop grown in many regions of the world. Wine-producing regions are found in the

following:

African continet

Australasia

American continent

Europe

Far East Asia

Middle Eastern countries

A look at the distribution of grape-growing/wine making regions of the world will reveal a

distinct pattern: that these regions generally fall into 2 temperature climate zones. These regions

usually lie between the latitudes of 20 to 50 degrees in both North and South Hemispheres.

Thus in Europe, Germany is at the extreme north of the limit and countries further north like

Poland, Denmark, Sweden, Finland, Norway and Iceland do not produce any wines.

The best wines of Europe come mainly from France, Italy, Spain, Portugal, Germany, Hungary,

Switzerland and Austria. These countries have historically devoted much time, research to

discover the best grape varieties suited to their unique climatic an soil conditions for viticulture.

Today the worl-wide trend in wine-growinf is moving towards quality rather than quantity.

Better selections of grape varieties and advanced cultivating methods are the attributing factors

towards this quest for quality. With smaller production, yield qualities and standards are

enhanced.

This race for quality is also apparent in “new world” countries like the USA, New Zealand,

Australia and South Africa.

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CLIMATE

The climatic conditions of a geographical regiona are a relatively constant factor. Unlike

changes in weather, variations in climate seldomj occur and thus climate do not vary drastically

on a day to day basis. The seasonal chanes in the temperate climates of the vinegrowing regions

provide the necessary sunlight, warmth and moisture for vines to flourish.

Generally, all vines require the following climatc conditions:

an average annual yearly temperature ranging from 10°C and 14°C;

sufficient moisture either in the form of rainfall or through irrigation

an average of seven hours of sunshine daily during the ripening period

Wine cannot be made without water. However, the amount of moisture required is subject to the

time of the year and stages of growth of the grape bverries.

Moisture during summer and spring is generally desirable but never near harvest time. Some

countries like France prohibits the practice of irrigation while wine regions in the USA and

Chile allow the practice as there is lillte or no rainfall during the long, hot summers. Conditions

with too little sunlighty results in unripened grapes resulting in wines which are very acidic and

without enough alcohol. Howevber, too much sunlight is also similarly destructive as it

deprives the wine of the acidity necessary to provide the freshness so valued in white wines.

1. SOIL

Rich, well-irrigated soils allow for better growth of the vines but this tends to encourage the

vine to put on lots of leaves and fuit. However, these grapes generally lack a concentration of

flavours producing poorer quality wine-making grapes.

Paradowically, soils that are poor, but not excessively damp, will produce grapes of great

concentration of flavours and sustance. Almost any king of soil is suitable as long as it is poor.

In other words, humus is absolutely out and rocky soils arebest of all. The main characteristic of

a “good vine soil” is its lack of plant nutrition.

Suitable soils for vines all have one common property-they are porous and allow water to drain

off quickly. Vines dislike overly damp soils and porous soils prevent the roots from becoming

clogged with water and ensure relatively-free fungal growing conditions.

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2. GRAPE VARIETY

Grapes generallu come in two colours: red and white. “Red” is a term used to encompass darker

coloured grapes which are anything from pink to those that are almost black. “White” grapes are

generally those that are greenish in colour and without dark pigmentation.

There are many species within the family of plants which we cll grapes. The members of this

genus or family of plants are usually identified by the prefix – Vitis. Vines which produce

grapes suitable for wine-making belong to the species of Vitis called Vitis vinifera.

Listed below are some Vitis vinifera varietis used to produce the majority of the world‟s wines:

White grape varieties Red grape varieties

Aligotè Cabernet Franc

Chardonnay Cabernet Sauvignon

Chasselas Gamay

Chenin Blanc Grenache

Colombard Merlot

Folle Blanche Malbec

Gewùrztraminer Petit Verdot

Muscadelle Pinot Meunier

Muscadet Pinot Noir

Muscat Sangiovese

Pinot Blanc Syrah

Pinot Gris Tempranillo

Riesling Zinfandel

Sauvignon Blanc

Sylvaner

Ugni Blanc

Sèmillon

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There are about 7000 grape varieties wich thrive in different soils conditions and climatic

conditions. To add to this, consider the fact that each variety is affected by the soils it is grown

in and we have a large number of possilities and variations.

In addition, hybrid varieties (crossings) are also continuously being developed as well to

provide vines which can thrive and give their best on a variety of soils and in a variety of

climatic conditions.

Variations can also occurt even amongst berries from the same sluster of grapes may show

differences in compositions: the ends of most clusters of grapes are lighter in colour, higher in

acid and have lower sugar levels than berries from the main body of the cluster.

These facts point to one glaring fact; that no two wines no matter how similar in nature they are

to each other can ever really be the same.

The skins of grapes which are used for wine-making pays a vital role in providing colour and

tannin to a wine. This is because the juice of the flesh or pulp of all grape is virtually colourless.

Another important substance found in grape skins is tannin. This natural preservative allows

some wines, especially, red wines to mature and age for decades. The skins are also covered in a

waxy substance called the “bloom” which contains a reserve of naturally-occutting wild yeast

that are important in the fermentation process.

The pips of seeds of the grape berries contain both tannins and oils. These tend to give the wine

an unpleasantly bitter flavour and so they are removed and discarded. The pulp, which makes up

80 to 85% of the weight of a berry, is the source of the juice. When grapes are crushed, the pulp

yields a sweet liquid which is termed the “must”.

Besides the sugar, essential for fermentation of alcohol, the berries provide the much needed

acids which give wines it freshness and provides “balance” to the alcohol and any residual

sugars which may be present in the wines after fermentation.

3. VITICULTURAL PRACTICES

Vines are perennial plants and generally can go on producing their crops for several decades.

The crops from plants younger than four years are not suitable for wine-making as they lack

concentration of flavours and many wine-makers will not use the crop of plants younger than 8

years old as this is when the crops achieve the require quality.

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As the vines mature, their crops become increasingly larger and better in flavour however when

these plants reach their 40th or 50

th year, the tendency is toward increasingly flavoured and

higher quality but smaller crops. The majority of such vines are then uprooted to be replaced by

new vine stocks.

However, in some cases, the concentration of fruit flavours and substance of vines as old as 80

or more are so impressive and attractive that these plants are left to provide the much desired

richness of flavour to be blended into wines along with the grapes from younger vines.

Harvesting grapes also play an important part in retaining the delicate fruit flavours in wines. If

the grapes are harvested on a warm day, the resulting extracted juice or must will tend to create

a wine with considerable lwss fruit characters. Therefore winemakers resort to techniques such

as using refrigerated trucks to cool the harvested fruit on its way to the winery or harvesting the

grapes in the cool of the night.

Harvesting may either takes place using mechanical harvesters or by hand. The harvesting

techniques vary with the terrain and types of wine being produced:

only vineyards on flat terrain may use mechanical harvesters, those on terraces

or hilly terrains are forced to manpower to hand-pick the grapes;

sweet dessert wines such as those affected by botrytis cinerea are delicate and

require hand-picking;

where the wines being made require that the grapes be harvested intact, in

whole bunches.

4. VINIFICATION

Both red and white grapes are used to make wines. The hiuce of grapes will yield juice that is

relatively without much colour. White wines are easily made from white (green) grapes as very

litle pigment is contained in the skins of these grapes. On labels, this is termed “blancs de

blancs” (white from white).

When crushed, red (black) grapes are tinted with the pigment contained in their skins. However,

it is possible are applu sufficient force on a red grape and draw its huice without the juice being

tinted with pigmentation. This is how white wines can be made from red grapes. If a white wine

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is made from black grapes, the term used on labels to describe this is “blans de noirs” (white

from black).

Stages of wine production:

a) Destemming and extraction of juice

b) Treatment of the must

c) Skin contact

d) Racking and removal of gross lees

e) Adding of yeast and alcoholic fermentation

f) Malo-lactic fermentation

g) Maturation and oak-ageing

h) Fining and cold stabilisation

i) Blending

j) Final filtration

k) Bootling

a) Destemming and extraction of juice

The aim of this stage is to draw the juice from the ripened grape berries. There is a difference in

the two methods of extracting this huice: Pressing and Crushing.

Destemming

This is a process where the stalks of the grapes are removed.

The wine-maker must decided if the stalks are to be partially or totally removed from the

grapes. If no stalks are desired, a crusher-stemmer is used to remove thestalks before

crushing the grape.

Stalks may be removed or left on depending on the style of wine that is being made. Stalks

contain high amounts of harsh-tasting tannins and are added onlu when robust, tannic styles

of wines are being created.

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Pressing

This is a technique used to describe the extraction of grape juice meant for fermentation into

white wines. Here machines called grapes presses are used to apply only that pressure which

is necessary to draw the juice from the grapes is applied. As a result, the juice is relatively

untainted by pigment from the skins.

Crushing

Here the grapes are put through a larger crusher which literally tears apart the berries and

allows the pigment to colour the juice of the grapes.

b) Treatment of the must

Extracted grape juice is known as must. In a process called dèbourage, the must is treated with a

small amount of sulphur dioxide.

Sulphur dioxide is used as a disinfectant to kill off wild yeasts and other micro-organisms which

may be present in the juice. This helps prevent microbiotic activity like acetobacter which may

be turn wine into vinegar.

Sulphur dioxide also acts as a preservative helps prevent the oxidation of the juice and the wine.

c) Skin contact

Leaving the grape skins with the must allows the wine maker to extract some elements of

flavour in the eventual wine.

Skin contact

In white wine production, the skins of white grapes are left in contact with the juice to

further extract flavour components, allowing the wine-maker to make a fruitier style of

wine. After a short period, the solids are then filtered off and the clear juice is then sent for

fermentation.

Maceration

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However, in red wine production, the skins are left to macerate with the fermenting must.

The longer the skins are left with the fermenting must, the darker the colour the wine and

the more tannic the wine. The colour and tannin contained in the skin is further drawn out

bu the presence of alcohol. Therefore as more of the sugar is fermented, more colour and

tannin is drawn out.

Rosè wines are in a sense red wines, made in almost the same manner as red wines. Their

light red and rosè colours are created by limiting the contact time of skins and must-no more

than 48 hours. This gives the skins sufficient time to tint the must a pink colour that ranges

from orangy-salmon pinks to very light, pale onion skin reds.

d) Racking and removal of gross lees

After the must has been fermented into wine, the solids or sediments which are present in the

wine must be removed. These solids, called gross lees consists of dead yeast, pips and amongst

other things, pieces of grape skin. Racking is a method is used to clarify the wine by transferring

wine from one vat or cask into another, leaving behind any solids.

e) Adding of yeast and alcoholic fermentation

Here yeast is added to convert the natural sugars in the must into alcohol and carbon dioxide.

The yeast used in wine production is usually cultured ueasts of the yeast strain, Saccharomyces

cerevisaie.

Temperature

Heat is often generated naturally by the process of fermentation. This is an important

consideration as fermentation takes place in a temperature range between 15°C to 35°C.

When fermenting white wines, this heat is not desirable and temperature control systems like

water jackets and cooling coils are used to draw off the heat. This is done as heat tends to

destroy the delicate fruit flavours and aromas that is much desired when making white wines.

The cooler temperature of the fermenting also means the process takes longer to complete and

fermentation of white wines generally take between anywhere from 2 weeks to 2 months,

depending on the temperature. However, the temperature of white wine fermentation must never

rise about 18°C as the delicate fruit aromas are then destroyed.

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Though the heat generated during fermentation is also regulated when making light fruity red

wines, it is sometimes left unchecked in the fermentation process for robust red wines.

The temperature in a red wine fermenting vat can reach as high as 28°C. This higher

temperature also means a relatively shorter period ofe fermentation – from a few days up to a

month, depending on the style of ted wine being made.

Occasionally fermentation in cooler wine-making areas further north will stop mid-way in

winter as the temperatures drop. However, as it becomes warmer in spring, the fermentation

starts up again.

Alcohol

Yeast will stop working and die once the concentration of alcohol in any solution goes above

15% alcohol by volume. That is why natural wines are never stronger than that level of alcohol.

Residual Sugar

When fermentation is completed, the wine is usually completely dry (without a hint of

sweetness) because the yeast has converted all of the sugar into carbon dioxide and alcohol.

However, the fermentation is stopped midway by adding a spirit or if the must originally had a

very high sugar content, the yeast become inhibited once the amount of alcohol produced

reaches 15% alcohol by volume.

If the yeast in no longer able to convert the sugar into carbon dioxide and alcohol, some of the

original natural sugar remaining in fermented wine is termed “residual sugar”. The higher the

residual sugar, the sweeter the eventual wine.

f) Malo-lactic fermentation

Lactic Acid bacteria present in wine become active as alcoholic fermentation slows down.

These bacteria, particularly they carry out the next phase of development in a wine – Malo-

lactic fermentation.

Malo-lactic fermentation is the bacterial conversion of the natural malic acids to lactic acids.

This converts the harsh-tasting malic acids (similar to the tart acidity found in green apples) into

lactic acids (richer, softer, milk-like).

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As a result, the wines become mellower and richer in flavour. Howerver, these wines may lose

some amount of freshness which is why some winemakers opt not to put their wine through

malo-lactic fermentation.

It is possible to prevent malo-lactic fermentation by ensuring a loe pH factor (high acidity).

Grapes grown in cooler climate (usually white grapes varieties) are never fully ripened and thes

the wines have a natural higher acidity. Fortunately, this is in line with the styles of wine they

produce-those dependant on a high acidity for a crisp, fresh character – white wines.

Most cool climate white wines are therefore not normally put through malo-lactic fermentation

while white wines produced in hotter conditions are almost always put through malo-lactic

fermentation. Malo-lactic fermentation thus remains an optional activity for white wine

production.

Red wines are made from grapes grown in generally warmer climates and thus are always put

through malo-lactic fermentation.

g) Maturation and oak-ageing

Wine is matured to improve flavour. At this stage wine may be left to mature either in oak

barrels or in stainless steel vats.

When fermented and aged in stainless steel vats, the wine tend to be very fruit in style, fresh

tasting (high acidity) but would generally lack substance and body.

Oak ageing is generally used forwines that are of a higher quality. The barrels themselves are

very expensive (US$800-1,000) and in some cases, they are only used once! Other wine makers

will often use the barrels more than once or blend the wines that have been aged in new or used

oak barrels.

Oak imparts a special quality to wine. It gives to wine the tannins present in the wood, adding to

its body. As the insides of oak barrels are often toasted, wines aged in oak barrels often possess

an increased depth in colour (for white wines) and a distinctive vanilla-like aroma. This

attractive aroma is the result of the introduction of a substance called vanillin into the wine from

the toasted wood.

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Heavier toasting of the wood would also result in wines smelling toasty – usually associated

with and described by wine writes as having the aroma of toasted bread.

h) Fining and cold stabilisation

Both these processes allow the winemaker to produce a clearer more brilliant wine.

Fining is a process involves using a colloidal matter to coagulate any soli8d matter within the

wine to ensure the clarity of the product.

The fining was and in some cases still carried out by adding a mixture of a smell amount of

wine to be filtered and egg whites together and beating the mixture vigorously.

This mixture is then added to the wine from the top of the vat and allowed to slowly settle to the

bottom. After some time, the perfectly clear wine is racked off for bottling.

In the past, besides eggs, other protein rich substances like ox-blood was also known to be used.

However, other more effective and less messy colloidal matter are now being used such as

Isinglass (from fish), Kieselgur and Bentonite (types of powdered clay).

Cold stabilisation involves removing the substance responsible for the tiny white crystals

found on the insides of corks or at the bottom of a bottle of wine that has been well-chilled.

These crystal of tartaric acid are harmless, tasteless and in no way detract from the flavour of

the wine. On the contrary, they are considered a sign of quality in white wines as it also means

very little processing has bees carried out on the wine.

However, in those wines which are meant for the mass market, the presence of these crystatls

are likely to cause some concern to the lay person. White wines are therefore sometimes treated

in a process called cold stabilisation before being bottled.

This is the process of storing wine in below 0°C to allows crystals of tartar to form. Theses fine

precipitated white crystals are then removed by filtration

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i) Blending

Once the wines are made, the cellarmaster or wine-maker assesses them and then decides on a

blend (known a s the “cuvèe” in French).

Blending allows winemakers to create a wine that has all the characteristics which are judged as

desirable and to eliminate possible variations in fruit quality within a vintage or several

vintages.

A “vintaged” wine, that is a wine using grapes grown and harvested in a single particular year

indicated on its label, the blend might include:

similar grape varieties grown in different locations but growin and harvested within the

same year

a cèpage of different grape varieties grown in different locations but grown and

harvested within the same year

Alternatively, a “non-vintaged” or “multi-vintaged” wine may also be created using:

wines made from similar grape varieties grown in different locations but grown and

harvested from several different years

a cèpage of different grape varieties grown in different locations, grown and harvested

from several different years

j) Final filtration

To ensure that the wine is perfectly clear (a desired quality), unwanted particles and sediment

must be filtered off. This is carried out in several ways including the use of centrifuges and

filters.

However, it must be noted that super-fine filters exist that can even filter out the colour and

flavour in a wine and therefore some wine-makers are increasingly in favour of leaving the wine

(especially red wines) un-filtered. One famous advocate of this practice, at least for his some of

his red wines un-filtered is Robert Mondavi of Napa Valley, California. However, it should also

be noted that these wines may, for some consumers (who are unaware if this new practice), look

odd and defective.

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k) Bottling

The wine is bottled and a cork is rammed in to form a seal. Capsules are placed over the mouth

of the bottle and protect the cork from pests and moulds.

These capsules were at one time and in some cases still is made from lead. In an effort to be

earth-friendly, these lead capsules are now being replaced by aluminium, plastic and even paper

capsules.

To play their part in being earth-friendly, some winemakers insists on using recycled glass and

paper for the bottles and labels.

5. LUCK OF THE YEAR

Hailstorms in the northern European vineyards are not uncommon in summer. Hail (solid ice

pellets) may rip the young shoots apart of even destroy the vines and reduce the yield. Late in

the season, falling hailstones are known to strike the grapes break the skins, allowing moulds to

form, rotting them beyond use.

Strong winds also have their dangers, particularly during the flowering season, when the pollen

to be taken by insects from flower to flower or by light winds for fertilisation, can be blown

away in a gale and the grapes may not form.

Rainfall can prove to be a blessing or a curse to the wine-maker. During summer, light rainfall

is desired but if heavy rains come duting the autumn months near harvest, disaster has struck.

Water in the form of rainfall, however, is less predictable. Should there be heavy rainfall during

autumn near harvest time, the danger of too much water tends to dilute the concentration of the

grape juice. This then leads to wines that lack substance and concentration of flavours.

In 1984 and 1987, some rather poor wines were generally made in some of the French wine

regions due to the heacy downpour late autumn near harvest.

However, some of the top wine estates still managed to produce high quality wine, thanks to

their high vantage points on hillocks and fast-draining soils. The less fortunate estates produced

wines that are thin, lacking substance and the potential to age.

The variations that occur in the climatic conditions from year to year in the different wine

regions of the world are closely watched events by wine merchants and wine esperts.

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Knowledge of the weather variations during a particular year allows them to select those vintage

with the highest potential for greatness and ageing.

Poorer vintages like 1984 and 1987 usually fetch lower prices then outstanding vintages like

1961 or 1983.

NAMING OF WINE

Varietal: Wine name after a grape variety

Generic: Wine name after the place of origin or after a region

VINTAGE

The harvest itself is also sometimes known as “the vintage”. This word is used to also describe

the year in which the grapes for a particular bottle of wine were grown and harvested. Therefore

a bottle of wine labelled as 1988 (Vintage 1988) is thus made only from grapes grown and

harvested within 1988.

Those wines that are blended from several years stock of wines cannot be labelled with a single

vintage as they are multi-vintaged (made from wines blended from several years). Rather than

labelling these wines as multi-vintaged wines, they are simply called “non vintaged”.

Thus having an indicated vintage does not guarantee a quality wine as one has still to consider

the elements of souil, vinification, viticultural practices used to produce the wine and the

element of luck in coping with the variations in the weather and with the whims of Mother

Nature.

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MÉTHODE CHAMPENOISE

The mèthodechampenoise or Champenoise method is a time consuming, complicated, labour-

intensive and expensive process. The stages in this process are listed below:

1. Obtaing the cuvèe

2. Dèbourbage

3. First fermentation

4. Blending of base wines

5. Bottling & adding the Liqueuer de Tirage

6. Second fermentation

7. Maturing on less

8. Remuage

9. Stacking sur pointes

10. Disgorging

11. Adding the Liqueur d‟Expèdition

12. Corking and Labelling

1. OBTAINING THE CUVÉE

The grapes are pressed according to the requirements of AOC regulations using a special press.

The traditional press called the pressoir coquart is used to press the grapes.

The first 2,050 litres of juice obtained by the press, the highest quality juice, is known as the

cuvèe. This juice contains high acids and sugar levels and is relatively colourless making it ideal

for use when producing top quality Champagnes.

Juice from subsequent pressings, of which there is a lot, is called taille. These are lower in

quality as the increassed pressure used in these pressings tends to extract undesirable flavours

from the skins and pips. The juice from the taille are also sometimes discoloured and a little low

in acidity and sugar levels. The wines made from this are called vins de taille and are

supposedly never used to produce quality Champagne.

The truth, however, is that some houses do use vins de taille in their wines though few will ever

admit to this. In the early 1990s, in an effort to ensure quality, the top producers of Champagne

signed a charter to declare that no vins de tataille are used in their wines.

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2. DEBOURBAGE

Once the undesirable solid matter has settled to the base of the vat, the must is then transferred

into another casks or stainless steel vats. This proces is also known as racking. The must is then

sent into its first fermentation.

3. FIRST FERMENTATION

The fermentation usually takes about 10 days if the fermentation is carried out at 18°C to 20°C.

However, this process may even take a month if the producer prefers to ferment their wine at

much lower temperatures (8°C).

This the first of two fermentations, produces a still wine of marked acidity and relaticely low

alcohol. Wines produced from the first fermentation are termed “base” wines.

4. BLENDING OF BASE WINES

Also known as creating the Cuvèe, this is the blending of the base wines. The still base wines

are first tasted, assessed and a blend is then decided upon. This blending of wines from the first

fermentation is also called assemblage. The resultant blend or cuvèe is made from still base

wines produced from different grapes varieties purchased from different crus.

The process of blending allows the wine makers to produce a relatively consistent style and

taste of in their wines despite yearly variations in weather.

This consistency is also dependant on the very skilful and trained noses, palates and vast

knowledge of master blenders who decide on the assemblage for their own particular Champagn

houses.

There are two basics ways to blend the base wines:

1) It can involve the use of wines from a particular year to produce “vintage”

Champagne of that particular year.

2) “Multi-vintage” or “non vintaged” Champagne may also be created by the

addition of vins de reserve (wine stocks from previous hervests) to the present vintage.

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The most famous multi-vintaged Champagne in the world has to be Krug‟s Grand

Cuvèe. This wine which is made form 40 to 50 wines from 20 to 25 growths (crus) and

from 6 to 10 different vintages.

5. BOTTLING & ADDING THE LIQUEUR DE TIRAGE

The Liqueur de Tirage is a mixture of cultured yeasts, old reserved stock of still wine and

dissolved cane sugar. After blending, the Liqueur de Tirage is added to the blended base wine

and this mixture is then bottled. The bottle is sealed either with corks and a wire muselet or with

crown caps. The bottles are then stored away to allow the yeast to ferment the sugar in the wine.

6. SECOND FERMENTATION

The process is known by the French as creating the “prise de mousse” or sparkle. The yeast and

sugar causes a second fermentation to occur within the sealed bottle. The sugar is turned into

alcohol and carbon dioxide. This gaseous carbon dioxide dissolved within the wine which is

how all Champagne receives its effervescense. This effervescence is also known as thteprise de

mousse.

This second fermentation and the creation of the prise de mousse can last up to sixty days. This

is why wines, made by mèthode champenoise are often have the words “fermented in this

bottle” or “secondary fermentation in this bottle” on their labels.

This causes a pressure of about 6 atmospheres to be created within the bottle, equivalent to that

found in a double-decker bus tyre!

7. MATURING ON LEES

The bottles are then stored in cellars resting on their sides (sur lattes) to allow the yeasts to carry

out their work. This stage called Entreillage in French allows the yeast to ferment to slowly

ferment the sugar introduced into the wine when the Liqueur de Tirage was added.

Within the bottle, the yeasts eventually die when the sugar is depleted. The dead yeast forms a

fine cloud of sediments in the wine. This deposit is left with the wine as its ages, enriching and

adding flavour to the wine. This process of enriching the wine with the dead yeasts is described

as autolysis.

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The period spent resting on the lees depends on the individual preferences of the wine makers at

each Champagne house. However, most Champagnes spend at least a year maturing on their

lees.

8. REMUAGE

In order to remove the sediments from the wines, a labour – intensive technique known as

remuage (riddling in English) was created by the window Cliquot of the House of Veuve

Cliquote-Ponsardin.

In this technique, the bottles of Champagna are placed on wooden frames called pupitres and

gradually hand-turned aand lightly slammed back into the frames at an increasingly inclined

angle on a dauly basis.

This daily treatment causes the fine sediments to slide slowly towards the neck of the bottle. At

the end of this remuage process, the sediments are deposited at the neck of the bottle.

The use of automated large cage-like gyropallates reduces the need for hand-remuage and cuts

down on labour and time. However, the top wines of each Champagne houses are still hand-

riddled (remuage) because producers believe these wines deserve the best treatment.

9. MISE SUR POINTES

Once the deposit has completely descended into the neck, the bottles are all stored upside-down,

termed “mise sur pointes” (placed on point). The bottles areusually left in this positions for a

few months though this period may estend to 5 years in the case of top wines. In some cases like

that of Bollinger‟s R.D. (recently disgorged), the wines are left sur pointes and not disgorged

until a confirmed order is received for them.

The advantages to leaving the bottle sur pointes are two fold:

The wine matures on its lees and impoves in flavour (autolysis)

Avoiding early disgorgement so that the wines are not subjected to oxidation

until absolutely necessary

10. DISGORGING

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The act of dègorgement or disgorging is a process where the dead yeast (sediments) in the wine

is removed.

The necks of the bottles are first dipped into a very cold brine solution (-20°C). This freezes the

wien in the neck of the bottle and traps the sediments in the bottle neck. This “ice stopper” is

then ehected by the pressure of the dissolved gas within the wine when the cork or crown cap is

removed.

11. ADDING THE LIQUEUR D’ESPE’DITION

The loss of wine resulting from the dègorgement is topped up with a solution called the Liqueur

d‟Expèdition. This is mixture of cane sugar dissolved in old reserve stocks of Champagne. The

proportion of sugar corresponds to the eventual style of Champagne being created, from ultra

brut to sec, demi-sec, or doux.

Style of Champagne Percentage of residual sugr in wine

Ultra Brut / Extra Brut From 0 to 6 gm of sugar perlitre of wine

Brut Less than 15 gm of sugar per litre of wine

Extra Sec/Extra Dry 12 to 20 gm of sugar per litre of wine

Sec / Dry 17 to 35 gm of sugar per litre of wine

Demi-Sec / Medium Dry 35 TO 50 GM OF SUGAR PER LITRE OF WINE

Doux / Sweet Mote than 50 gm of sugar per litre of wine

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12. CORKING AND LABELLING

The bottles are then corked and the muselet (the wire cage which holds the cork in the bottle) is

wound on. The neck of the bottle is covered with foil and the bottle is then labelled.

Carbon dioxide is formed during the fermentation process and Bottles with defects or hairline

cracks are subject to explosions at this stage as the pressure in the bottle gradually increase to

about 6 atmospheres (6 times the normal air pressure).

THE CHAMPAGNE BOTTLE

The sides of Champagne bottles are usually much thicker than bottle used for still

wines. This allows then to withstand the 6 atmospheres of pressure from the carbon

dioxide in the bottle.

The other modification in Champagne bottles is its design – the punt, wich is an

indentation into the bottle from the base. The punt increases the surface area on the

indside of the bottle and thus acts to lower the amount of pressure from the carbon

dioxide working against the glass from the inside.

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LABELLING CHAMPAGNE

There are many sparkling wines produced all over the world. In France alone we are likely to

come across sparkling wines often labelled as crèmant (slightly sparkling) coming from

Burgundy, Alsace and the Loire.

Champagne, however, is unique – because it must by French (and European Union) law be

produced in the delimited region of Champagne, France. The wine must be produced by two

fermentations with the second fermentation being carried out in the bottle itself.

Therefore, no matter how good a sparkling wine is, it cannot be labelled Champagne unless it is

produced there. However, if one looks around it is possible to find many sparkling wines that

are labelled America Champagne, Australian Champagne and so on.

These wines are not true Champagnes but rather they are “Champagne-style” wines of wines

made using the mèthode champenoise. Since the laws of France and the Eurpoean Union do not

have any jurisdiction outside of Europe, the possibility exits for wine producers outside of the

Europeans Union. These producers may therefore label their sparkling wines “Champagne”

without fear of legal reprisals.

In France and the European Union, the name “Champagne” is an appellation that is protected by

law in. No other wine or commercial product may use its name – not even in French perfumes!

Unlike other French wines, Champagne does not have to state its appellation contròlèe status on

its labels. In the case of Champagne, the name itself is sufficient proof of its quality.

Blanc de Blancs

Champagne made entirely from white grapes and thus uses only wines made from Chardonnay.

This relatively higher acid style of Champagne possesses more elegance, finesse and is a lighter

style than those which use all the three grape varieties.

Blanc de Noirs

These wines are made exclusevely from black grapes (Pinot Noir with smaller amounts of Pinot

Meunier). This blend produces a richer, fuller bodied style of wine with more fruit on the nose

and firmer palate.

Rosè

Pink Champagne is usually made by tinting / blending the base white with a small quantity of

red wine made from Pinot Noir. These wines are generally pleasantly fruity and fullerin body

then the Blanc de Blancs style.

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Champagne Millèsimè (Vintage Champange)

In good years, the best quality Champagnes (wich have a good ageing potential) are carefully

chosen and made classified as vintage Champagne. The wine is bottled without vins de reserve

and is usually aged longer tnah non – vintage blends and cannot be sold before its third year in

the bottle.

Single Vineyard

A rarity in the Champagne region made oncly using the grapes in a single vineyard which is

identified on the label name. These rare and very expensive wines include Krug‟s Clos de

Mesnil (100% Chardonnay), Pholipponat‟s Clos de Goisses (70 Pinot Noir and 30%

Chardonnay) and Cattier‟s Clos du Moulin (50% Pinot Noir and 50 % Chardonnay).

Cuvèe Speciale, Prestige or Deluxe

Various top Champagne houses also create a blend which represents their very best wines.

These wines are often vintaged blends though they may also be made from multi-vintage

blends. These wines are often given special recognition and a brand name by wich the wine is

then marketed and sold.

These wines often receive the best of care and fullest of attention from the selection of the

grapes, hand – remuage and extended ageing on the yeast. Some of these wines are not

disgorged until it is time to ship them (when an order for the wines are received). These wines

are described as being recently disgorged as in house of Bollinger‟s R.D. (prestige range).

These prestigious wine and names rapresent the best wines from each firm, the best known are:

Name of Cuvèe Prestige Champagne house

Annèe Rare R.D. Bollinger

Belle Epoque Brut Perrier-Jouet

Clos de Mesnil Krug

Comte de Champagne Taittinger

Cristal Vintage Brut Louise Roederer

Cuvèe Sir Winston Churchill Pol Roger

Dom Pèrignon Mòet & Chandon

Grand Siecle Laurent .- Perrier

La Grand Dame Veuve Cliquot – Ponsardin

La Royale Charles Heidsieck

Noble Cuvèe Lanson

Renè Lalou G.H. Mumm

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Since the Champagne production process requires considerable financial resources, most of the

production and marketing is in the hands of a few large companies. Among the most well-

known are:

Charles Heidsieck, G.H. Mumm, Krug, Lanson, Louis Roederer, Piper – Heidsieck, Pommery,

Taittinger and Veuve Clicquot – Ponsardin, Mot et Chandon, Perrier – Jouet, Pol Roger,

Bollinger and Laurent-Perrier.

STORING AND MATURING WINES

There are different styles of wine made all over the world. Some wines need to be drunk quite

quickly, once they have been bottled as the character of these wines are not likely to improve

with time.

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Just like humans, wine reach a peak (where all the elements of flavours, smell and colour are at

their most enjoyable and satisfyng stage) before they gradually decline and die (oxidise). Great

wines from ideal vintages are capable of developing for several decades before they peak and

take quite a fex years after that before they deteriorate.

The illustration on the previous page shows two wines, A and B. In this example, Wine A takes

alonger time to reach its peak while Wine B peaks sooner. However, notice the perceived

quality levels at the peak of Wine A – that the quality far surpasses that of Wine B, even at its

peak.

Most wines tend to improve with some bottle ageing. The following are likely changes in white

and red wines as they mature in the bottle:

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Colours

Red wines gradually change from deep, dark purples to red garnet coloyrs and eventually a

brick-red. Red wines with greater ageing potential usually start out as dark, opaque wines. As

these wines age, colour is “lost” and the wine throw up a dark sediment. Though the sediment is

harmless, it is best separated from the wine by decanting the wine.

Most white wines start out as a greenish-yellow and become increassing darker yellow until

they turn into straw-coloured golden hues of yellow. However, a white wine that has taken on a

brownish hue is probably oxidised and no longer fit for drinking.

Aromas and Bouquets

The initial olfactory sensation (smells) associated with young wines are described as primary

aromas. These are usually grape or other fruit-like aromas and are a result of the various acids in

wine.

As the wine ages, these aromas develop and change into what is described as secondary aromas.

These are often associated with aromas that remind us of items like wet hay, leather, tobacco

and other seemingly unrelated items and substances. This is largely a result of the conversion of

acids into ethers like aldehydes and esters.

The “bouquet” of a wine is formed by the fusing of the various elements that make up the

aromas and takes places as a wine matures. As a result, a wine with a multitude of aromas

(which is found in older wines) are often said to have “complex bouquets”.

Flavours

Wine develops a fuller, more well-rounded character as the various elements of flavour marry

over time. It achieves this balance of flavours as the acid, alcohol and residual sugar levels settle

down over the many months or years of ageing.

The usual quality associated with a white wine meant for drinking young is a fresh, light, crisp

character associated with acid levels.

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In red wines, a low level of tannin and relatively higher acid content is an indication of a wine

meant for drinking relatively young. In red wines, the hard and sometimes harsh astringency of

the tannins soften only with time. When this happens, the wine is said to have mellowed.

Sediments

With increasing age, many red wines, throw a natural deposit of tannins and colouring pigments

that collected in the bottom of the horizontally positioned bottle. Although harmless, their

apperance is distracting and the wine should be decanted off the sediments.

WINE AND CORKS

Corks are produced in the south of Portugal, in southern Spain and in Italy. Botanically, the cork

is the bark of the cork oak. Each year the cork tree produces from one to ten millimetres of bark.

The annual growth is visually distinct from the preceding year by a brown line. Only barks

obtained after the first peeling (harvesting of the bark) is used. The best quality corks are

obtained from the bark that grows after the sixty-year mark.

Better corks are also more flexible and supple. Corks that dry out become brittle and as such,

corked wines are best stored lying on their sides to ensure keeping the stopper moist. Cork

forms a porous yet watertight seal. It allows very minute quantities of air to be exchanged

between the wine and the atmosphere. These properties allow the wine to develop slowly and

yet protect the wine from the environment.

A good quality cork has smaller pores, and evenly distributed and is generallyu less porous.

This allows for a slow and even development of the wine in the bottle. Usually the shorter corks

are used to seal white wines and light red wines that do not need long term ageing. For instance,

when maturing very tannic red wines, which are wxpected to mature for long periods of timen,

longer corks are used.

The corks used by top wine producers are branded with the producers or shipper‟s name,

vintage, place of origin and other details to prevent fraudulent practices.

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Since the development of a wine may take many decades, the estended contact with (moisture)

the wine may break down the structure of the cork and it slowly crumbles. If this is allowed to

happen, the increased amount of air being introduced into the wine will oxidise the wine.

This is why some wine producers, like the grat crus of Bordeaux actually send out their staff to

renew (re-cork) wines of fifteen to twenty years in large privately-owned collections and

selected restaurant cellars. This service carried out free-of-charge is to ensure that the wine is

kept in a good condition an not subject to disintegrating corks and thus continue developing for

a further lenght of time.

Sparkling wines produced by the Impregnation or Charmat method almost always have plastic

enclosures to preserve the effervescence of these wines. Champagnes have specially constructed

corks with a hard mushroom-like top made of compressed cork bits glued to several layers of

high quality cork rounds forming the bottom piece called the mirror. The mirror is in direct

contact with the wine.

STORING WINES

Wine is a live and ever-changing product and it deserves all the care necessary to ensure its

proper development. Refrigerated wine-storage units allow the wine to be stored in an ideal

condition. The following guidelines below allow wines to mature in an ideal condition:

1. Cool and constant temperatures

2. Lay bottles on their sides

3. High humidity

4. Darkness

5. Ventilation

6. No vibrations

7. Organisation

1. Cool and constant temperatures

While 11°C is supposed to be the “perfect storage temperature” wines stored at any temperature

between 5 – 18°C will do perfectly well, providing there is no great temperature variation over

a relatively short period of time.

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Higher temperatures increase the rate of oxidation in a wine, thus a bottle of wine stored at 18°C

will gradually get older than the same wine stored at 11°C.

However, a constant temperature at 18°C is still far kinder to a wine than erratic temperatures

that at 11°C on eday, drop down by 3°C one day and rises 3°C the nest.

A cool, constant temperature of about 10°C to 12°C

Temperatures should also be constant as varying temperatures age wine faster

than they should.

Higher temperatures tend to age wine prematurely

2. Lay bottles on their sides

Bottles should be stored horizontally, laid on their sides. This moistures the corks which expand

to form a tighter seal. Storing a bottle upright will over time result in a shrunken, dried out cork

which in turn will expose the wine to air, causing oxidation and premature ageing of the wine.

This allows the wine to come into contact with the cork ... Moisture from the

wine expands th cork and creates a perfect seal, one which allows minimal amounts

of air to enter. This is essential for this mellows the wine.

In left standing upright for long periods, the cork dries up and shrinks, lets in

too much air and oxidises the wine, prematurely aging and oxidising it.

3. High humidity

Maintain at least 60 to 75 percent humidity to prevents corks from drying out.

Excessive moisture would encourage mildew and moulds which would damage

the labels and capsules.

4. Darkness

We know that it is the ultra-violet end of the light spectum is most harmful to wines and that

both sunlight and artiificial lighting should be avoided. Brown glass bottles offer better

protection than green-glass, and some, if not all of the photo-chemical effects of ultra-violet

light can be reversed by cellaring the affected wine in darkness for a few months.

However, the most sensible thing to do is to always store wine in darkness. This factor is equal

important to the proper storage of wine as constant cool temperatures.

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Light destroys wine colour by bleaching it, so store wines in the dark

White wine is usually laid below the red wines so as to protect them from

excessive light.

5. Ventilation

A well ventilated storage space is essential. The cellar must be free from smells such as fuel,

kerosene, onions etc that could be imparted to the wine as strong odours will, over time affect

the wine as it will absorb these odours. However, a draugty cellar subjects the wines to changes

in temperatures and humidity levels.

6. No vibrations

The storage area should not be one that is subjected constantly to vibrations. Constant agitation

accelerates ageing in wines.

7. Organistion

The use of bin numbers and wine tags allow for easy access and stock checks without disturbing

other bottles.

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BOTTLE SHAPES AND SIZES

Although glass-making was known to the ancient Egyptians, glass as a material for the wine

bottle was in wide use until the beginning of 18th century.

In ancient times clay jars known as “amphorae” were used widely by Phoenicians, Greeks and

Romans in the wine trade. Once spened, the wine had to be drunk fast as it would otherwise turn

quickly into vinegar.

Later wooden barrels were substituted for the fragile clay jars. However, due to their relatively

large size, these too easily allowed rapid oxidisation and eventual spoilage of the wine.

Wine bottles were first used by French viticulturists, notably Chateau Lafite Rothschild

(Bordeaus, France). These bottles werw hand blown and not completely cylindrical or uniform.

These bottles were also rather expensive as the scale of use was relatively small. Later large

scale production lowered the costs of these bottles, hence allowing wider use of bottles.

Today bottles are used by almost every wine producer and shipper. They are an effective means

of storing and packing a wine for sale and storage.

Wine bottle shapes used in particular regions in France and elsewhere in Europe evolved

through centuries of use. Since these designs were never patented, these bottle shapes and

designs are now used by wine-makers throughout the world.

Knowing these shapes and the styles of wine they represent will help you relate the shapes to

the wines themselves. Wine producers from new world countries like South Africa, Australia

and America have adopted some of these bottle shapes for their own wines as an indication to

the consumer of the styles of wine they have made and perhaps also to hint of a similar quality.

BOTTLE SIZES AND AGEING

The size of the bottle in which a wine is stored affects the rate of ageing of the wine. The

amount o air traped in the bottle is indirectly proportionate to the size of the bottle. This means

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the larger the bottle, the less the amount of air trapped in the bottle and consequently, the slower

the wine ages. Thus wine from a similar vintage bottled in 2 different sizes of bottle will over

time age differently and the wine in the smaller bottle will age faster and therefore peak faster.

Bottle sizes used for stille wines are as follows:

Volume in

millilitres

Equivalent in

bottles (7 50ml)

Split or Picollo 187 ml Quarter – bottle

Half or Pint 375 ml Half – bottle

Full or Quart 700 - 750 ml Full bottle

Marie – Jeanne 1310 ml 1,75 bottle

Magnum 1500 ml 2 bottles

Tregnum 2250 ml 3 bottles

Double Magnum 3000 ml 4 bottles

Imperial 6750 ml 9 bottles

Bottle sizes used for Champagnes are as fallows:

Volume in

millilitres

Equivalent in

bottles (750ml)

Split or Picollo 187 ml Quarter – bottle

Half or Pint 375 ml Half – bottle

Full or Quart 750 ml Full bottle

Magnum 1500 ml 2 bottles

Jeroboam 3000 ml 4 bottles

Rehoboam 4500 ml 6 bottles

Methuselah 6750 ml 8 bottles

Salmanazar 9000 ml 12 bottles

Balthasar 1200 ml 16 bottles

Nebuchadnezzar 1500 ml 20 bottles

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CONSIDERATIONS WHEN SERVING WINE

When considering the service of wine, we should consider the following:

1. Service temperature of the wine

2. Choice of glassware

3. Decanting

4. Allowing a wine to “breathe”

1. Serving temperature of the wine

Wines must be served at the correct temperature. White wines taste better when served cold as

this lowers the acidity of the wine, making it taste less sour. White wines are placed in wine

buckets with ice and water to keep them chilled throughout the service of the wine.

Controversy will probably always surround the subject of the temperature at which wines are

served. The dangers of extreme temperature s are well known. Over-chilling wine kills its

flavour and aroma as well as making the cork difficult to remove; the was on a cork adheres to

the bottle at lower temperatures. Over warm wine, on te other hand, is bland to taste, with the

alcohol violating in the air.

One major effect of chilling sparkling wines is that more carbonic gas is retained at lower

temperatures. This enhances the crispness and freshness and tends to liven the impression of

fruit on the palate. It is therefore bital to serve a sparkling wine sufficiently chilled as this

k3eeps it bubbling longer.

Red wines when served too warm taste burning and alcoholic while some lighter, younger red

wines may taste their best when drunk slightly cool. Red wines from Beaujolais, which are best

drunk very young are traditionally served slightly chilled. This preserves the fruity flavours of

the wines and makes them very refreshing.

The aromatic compounds found in wines are more volatile at higher temperatures, so the

practicve of serving matured full-bodied red wines at “room temperature” or chamber has the

effect of releasing more aromatics into the bouquet.

The guide below will help you decide the best temperature to serve a range of wines.

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Wine style Serving temperature

Sparkiling (red, white and rosè) 4,5 – 7,0°C

Sweet dessert white wines 5,0 – 7.0°C

Dry white wines 7,0 – 10,0°C

Rosè and light – bodied reds 10,0 – 12,5°C

Medium – bodied red 12,5 – 15,5°C

Matured full – bodied red 15,5 – 18.0°C

2. Choice of glassware

As wines continually improve in quality, researchers have researched to find the best shapes for

the different wine styles. These glasses are designed to retain and allow better development of

both bouquet and flavour while allowing the wine to show off its visual attributes.

Red wine glasses have wider and deeper bowl to allow the wine to develop its bouquet while

white wines have taperede tulip-shaped glasses with a smaller mouth to trap and concentrate

their delicate bouquets.

Sparkling wine glasses are fluted or tulip-shaped and have smaller mouths to hold the

effervescence of the wine. Champagne saucers terrible choices for sparkling wines as their

open, shallow bowls allow carbon dioxide to quickly dissipate in a short time, leaving a flat

wine in the glass.

The size of the bowl of a wine glass should be large enough to hold a sufficient quantity of

liquid to allow to swirling of the wine when it is being assessed, particularly when being used

for mature red wines.

RED WINES AT ROOM TEMPERATURE

“Red wines should be served at room temperature”: in an air-conditioned room in

Singapore, this could probably mean servine it at about 22°C!

The team “room temperature is actually a literal translationof a French term –

chamber. The phrase was apparently coined in a room at springtime in Paris, at a cool

16 to 18°C.

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Drinking wine out of stemware prevents the temperature of the hand from warming the wine in

the glass.

While an all-purpose wine glasses may be practical from a financial point of view they not ideal

as they not allow all wine style to effectively display their qualities.

To serve and allow a wine to show off its best qualities you need to look for a glass that is

made of clear, uncoloured glass which is fairly thin walled

large enough to hold a few sips of wine and still be swirled without spilling

of a suitable capacity. For white wine glasses, this is about 20 centilitres or 7

fluid ounces. red wine glasses should be slightly larger – about 25 centilitres or 8,75

ounces

stemmed so that your hands won‟t warm the wine

shaped with a bowl that tapers inwards towards the mouth of the glass as this

emphasise the scent of the wine

3. Decanting

Several hours prior to the decanting, the bottle is gently placed in an upright position. This

allows the sediment lying along the side of the bottle to slowly decend to the bottom of the

bottle.

When decanting the capsule ais cut and the cork removed. Slowly lift the bottle in one hand

while holding the decanter in the other at an angle. Bring the bottle of wine over a source of

light such as a candle or a tochlight. The light reveals the sediments as the wine is being slowly

poured into the decanter.

A small amount of wine will have to be sacrificed and retained in the bottle with the sediments

as soon as it approaches the neck and threatens to cloud up the already decanted wine.

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4. Allowing wine to breathe

The small amount of air tapped inside the bottle between the wine and the cork contain some

oxygen which, over a period of time, slowly oxidises the various elements and compounds in a

complex chemical process we know as ageing or maturation.

Once a bottle of wine is uncorked, it becomes exposed to the air – that is ti “breathes”. Thus,

allowing a wine to breathe is, in effect, oxidising a wine creating a situation where the wine

ages rapidly.

This artificial aging may or may not be beneficial to all still wines and is usually used on

younger, full-bodied, tannic, red wines to “soften” them.

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WINE TASTING

Preparation of the wine

In general, the older the wine the longer the time interval between uncorking and tasting

Old red wines benefit by standing uncorked at room temperature for some hours.

Decanting is usually worthwhile for reds.

Temperature is important. If a wine is too cold its aroma is lessened, whilst if too hot

the alcohol predominates. Suitable temperature are 17° for reds and 10° for whites.

Procedures for wine tasting

When tasting try to be thorough in evaluation as possible.

Take time and record comments using the bibliography of tasting terms.

Avoid meaningless and emotive terms implying human values to wines, such as “a

feminine little wine”.

Superficially, whine tasting appears to be a very simple operation, but proper evaluation

requires care, time thought and the appropriate conditions.

These best time to taste wine critically is before a meal and not immediately after.

About 11am – 12 noon and 4 – 5 pm are good times.

Thin – walled plain stemmed tasting glasses with a capacity of 130 – 220 ml are the

best. Small glasses such as 60ml sherry glasses, are not large enough. The international wine

tasting glass is recommended.

Appreciation of wine

In wine tasting, the term “Tasting” is somewhat misleading, as it implies that sampling the

flavour of the wine is the primary purpose of tasting. Actually, there are finve characteristics

that are examined while tasting a weine: colour, bouquet, body, taste and aftertaste.

Step 1

The first step is to look at the colour of the wine in the glass. Tip the glass away from you and

examine it, against a white background if possible.

Red wines loose colour with age, turning from purple to red to brownish –

red mahogany. White wines gain colour with age, turning from pale

yellow green to yellow gold to brown. Rose wines from lighter pinks to

reddish-brown tints. Notice the depth or tone of colour. A pale, watery

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colour indicates a wine of lesser quality, while a deep opaque colour indicates well-made wine.

Clarity is important, particularly on white wines . A good wine is not “muddy” and will not

have flecks in it, exept for the sediment to be found in the older red wines.

Step 2

Swirl the wine in the glass until the inside of the glass is

coated with the wine. Watch the “legs”: as they form

inside the glass and from the top line of the wine where it

coated the glass. This will indicate the body of the wine.

Dry, light so fast forming, shows thin legs, and runs down

rapidly. Sweet, heavy wine is slow forming, shows thicker legs and runs down slowly.

Step 3

Sniff the wine. First, take a small sniff deep into your nose about

three inches away from the glass. Then swirl the wine again. As the

wine evaporates against the side of the glass, it releases the bouquet

of the wine. The freater the surface area of the wine which is in

contact with the air, the more the bouquet that will be released.

Sniff again, with the nose inside the glass. The wine may smell

fruity eith a definite and attractive aroma and flavoufr of fresh fruit.

It may have a raw, prickly quality, indicating a young wine which

has not reached it maturity. An undesirable vinegary smell may indicate that the wine has

passed its prime and is slowly turning to vinegar.

Step 4

The next step is to savour the wine. Take a sip of the wine, roll the

wine around in you mouth, even “chewing” it a bit, then hold it on

the rongue, breathing in without swallowing the wine. This will

erveal the body of the wine, with its weight on your palate. It may

be light and delicate or full and rich. You will notice the dryness or

sweetness of the wine, as well as the acidity. Too little acidity

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means a dull, or neutral wine; too much acidity gives the wine an unpleasantly tart quality. The

dry, puckering quality which you may notice indicates the presence of tannin, an essential

element in wine, particularly noticeable in young red wines. You wil also notice the temperature

of the wine, and its bubbly quality if it is a sparkling wine.

READING WINE LABELS

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Legend:

(A) Producer

(B) Region

(C) Name of wine

(D) Vintage

(E) Alcoholi content

What does a wine label interprets?

It gives information to consumers

It helps the producer to guarantee standards

Ita categories the wines

It denotes quality of particular wines

Labelling of Wines

Name of the wine

Country of production

Appellation of origin

Quality rating of wine

Grapes used in production

Vintage date

Alcohol & bottle content

Name of producer / shipper

Local distributor‟s name

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WINE TASTING CHART

187

188

FRANCE

Wine is integral part of life France. The truly great wines of France stand unrivalled in the world

of fine wines and are made with loving care and skill that they can be compared with the works

of art.

However, these wines represent a small proportion of France‟s production, which covers every

style and quality of wine. The small grower‟s standard is very much equivalent to that of owners

of great chafteau.

CLASSIFICATION OF FRENCH WINES

A) APPELLATION D’ORIGINE

CONTROLEE (A.O.C.)

All French wines are graded into

quality and the finest of them are

described by the name of their place or

origin. The National des Appellations

d‟origine is known as the INAO is the

body that authorises a region to call its

wines after their place of origin by

granting it the status of Appellations

d‟Origine Controlee (name of

controlled origin), which is often referred to as an appellation or AC. To qualify for AC, the

INAO sets a maximum yield per hectare and a minimum alcoholic strength fo r each

appellation. Each AC wines must be produced from the stated grape varieties grown within the

authorised area.

B) VINS DELIMITES DES QUALITE SUPERIEURE (V.D.Q.S.)

Certain regions produce good quality wines that are not quite of AC standard and these are

given the rating, VDQS - Vins Delimites de Qualite Superieure. The vast majority of these

come from Midi. The winemakers naturally hope that their wines will eventually be up-graded

to appellation, wich provides an incentive for maintaining a good standard.

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C) VINS DE PAYS

In the hierarchy of French wines, they are technically a step above the least distinguished

category, vins de Table. Vins de Pays are grown and made in specific areas with certain grape

variations and methods of production.

D) VINS DE TABLE (TABLE WINES)

Vins de Table is everyday drinking wine, most of which is consumed within France. It is the

lowest grading of French wines.

The popular wine regions of France

Alsace

Bordeaux

Burgundy

Loire

Rhone

Champagne

Jura and Savoie

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WINE REGION OF FRANCE

ALSACE

The province of Alsace lies in the north-east corner of France, on the German border. Alsace

has always been wine country and the archives of the city of Colmar include detailed records of

over 1200 vintages. Since 1945 the growers of Alsace have devoted themselves to re-planting

top quality vines and instituting strict controls over all aspects of viticulture and vinification.

Alsace has rich soil, but frost, hail and birds are real dangers. Most vineyards are less thant two

a half acres in size so that much of the wine is made by the co-operative wineries or by

producer-dealers who buy grapes to supplement their own vineyard supplies. The best wines

come from the south of Alsace and are much softer and richer than those from the North of

Barr. There is a single appellation Alsace or Vin d‟Alsace. The wine may be sold under a brand

name but the vast majority of it is marketed under the name of the grape used to produce the

wine. All Alsace wine must be sold in tall green flute shaped bottles.

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Wines of Alsace are marketed under the name of the ghrape varieties that they are made, e.g.

Riesling – This variety is considered to produce the best Alsace wine. It makes

delicate wine with grape aroma and fruity flavour. This wine complements fish dishes.

Gewurztraminer - This rich spicy wine has an almost overpowering fruitiness

and in a good year can have up to 15 percent alcohol. It is an excellent accompaniment

to highly seasoned food and strong cheese.This is the best known of the Alsace wines

because of its distinctive spiciness.

Muscat – This wine has a very pronounced perfume characteristics of the grape

variety. Although it makes sweet wine in other parts of Europe, the Alsace Muscat is

bone dry. The best have a gentle delicate flavour and when served chilled make a

delicious speritifs.

Tokay d’Alsace – This is a full bodied wine with a subdued fruit flavour. It

shows some acidity when young but mellows well with age. Much of this variety is

used as a basis for blended wines.

Sylvaner – This grape type is grown predominantly in the north of Alsace. It is

a good everyday drinking wine.

Edelzwicker – This term denotes a blend of several varieties, the most used

being tokay d‟Alsace, sylvaner and chasselas. Many of these blends are sold under

brand names.

BORDEAUX

In south-west France, the Dordogne river in the north had the Garonne river from the south

converge to become the broad Giropnde, which flows to the sea via its long estuary. The

English took to drinking the pale delicate red wine they named claret. By 14th century, over

three quarters of the Bordeaux wine esports went to England. English merchants have lived in

Bordeaux ever since and the wine is still referred to as claret. Below are the regions which

belong to Bordeaus.

Medoc – The Medoc is a strip of land that borders the south side of the Gironde estuary. The

vines are only planted along the river on a narrow, gravely, sandy strip of land. Medoc wine is

made with a high proportion of cabernet sauvignon grape which takes years to mature, so the

wines are very long lived.

St Estephe – These are robust full-bodied red wine with plenty of tannin so

they need time to develop fully. The best known Chateau are Cos-d‟Estounel and

Montrose, and the Cru Bourgeouis from here are very good wines.

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1. Pauillac – This is the most prestigious commune at it contains 3 of the first

Growth Chateau: Lafite, Latour, Mouton – Rothschild. The wines have a powerful

fruity bouquet and a rich velvety texture when mature.

2. St Julien – The high gravel content of the soil means that virtually all wines

grown here make good wine. It is a gentle and supple wine when mature. The best

known Chatueau are Leoville – Lascases and Tabolt

3. Margaux – In good years the wine is excellent but poor years can produce thin

wine. At its best, exceptional finesse and elegance with a perfumed bouquet. The

famous Chateau Margaux and Palmer are in this commune.

4. Moulis and Listrac – These 2 communes lie behind St Julien but are situated

away from the river, so the wines are much heavier than those of St Julien.

Graves – South of Medoc and on the left bank of Garonne River lies the region

of Gravjejs which takes its name from the coloured quartz pebbles that abound there.

Chateau Haut Brion was so good that even in 1855 it was included in the first growth.

Sauternes – The region of Sauternes lies south of Graves. The Semillon and

sauvignon grapes are used to make naturally sweet white wine. The humid mornings

encourage the developments of a fungus – botrytis cinerea – which settles on the grapes.

This noble rot gradually dehydrates the fruit so that it shrivels and turns pinkish greym

but the few drops of juice that remain have a very high concentration of sugar. In1885

wine classification Chateau d‟Yquem was classified as Grand Premier Cru.

Barsac – This region, north of sauternes produces the same wine but the

bouquet is more intense and the finish a little drier. The best known chateau are

Climens and Coutet.

Entre-Deux-Mers – This area stretches between the two rivers and is the

largest region of Bordeaux. Only the white wine are authorised to bear the AC “Entre –

dues – mers” and reds from this region are sold under AC “Bordeaus”.

St Emillion – This area is situated on the north bank of the Dordogney river.

This is one of the oldest wine regions of France. The high proportion of merlot grapes

produces soft full bodied wines that are easy to drink as they contain less tannin. The

famous chateau are Cheval Blanc, Ausonne, Canon and Bel-Air.

Pomerol – This region adjoining St Emillion on the north bank of the Dordogne

River, is becoming very well known for its gentle rich red wine made predominantly

from merlot grape

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BURGUNDY

This beautiful part of central Fracne is noted for its gourmet foodand superb wines. It stretches

for about 200 kilometres. There is no great chateau in Burgundy. The pattern of small

ownership has persisted although the great vineyards exist, are divided amongst several owners;

for example the 50 hectare Clos de Vougeot vineyard has fifty-six owners.

Chablis – The northernly area produces fine dry white wines from the

chardonnay grape. Good Chablis is a pale straw colour and possesses a flavour often

described as “flinty” which makes it a perfect accompaniment to seafood. A label will

bear one of the following appellations: PETIT CHABLIS, the basic wine of the area.

CHABLIS, a blend of wines from several vineyards. CHABLIS PREMIER CRU, wines

from superior climates. CHABLIS GRAND CRU, wines from climates of: Vaudesir,

Bourgros, Les Preuses, Valmur, Les Clos, Blanchots, Grenouilles.

Cote d’or – The golden slope is sub divided into Cote de Nuit and Cotes de

Beaune.

1. Cotes de Nuit – These fruity red wines are noted for their perfumed

bouquet abide the great elegance. They command exceptionally high prices and

mature more slowly than wines of the Cote de Baune.

2. Cotes de Beaune – The town of Beaune is the centre of the Burgundy

wine trade and the surrounding is doted with wine villages. Red wines are

generally softer and lighter than those from further north. The communes of

Aloxe-Corton, Meursault, Puligny-Montrachet and Chassagne-Montrachet

produce the powerful white wines full of flavour and perfume that are amongst

the world‟w finest wines.

Cotes Chalonnaise – This area lies south of the Cote de Beaune. The

communes of Rully and Montagny make fresh white wine and Mercury and Givry

produce light bodied fruity reds that area best drunk young.

Maconnais – The Maconnais lies on the left bank of River Saone and makes

pleasant red wines from gamay grape. It is better known for its fresh young white wines

madder from the Chardonnay. The best known of these are Pouilly-Fuisse and St Veran

although good quality whites also come from Lugny, Clesse and Vire.

Beaujolais – The gamay grape and the granite soil of the area south of Macon

combine well to produce the fresh fruity wines known as Beaujolais. In a good vintage

year the best of them will continue to develop into well balanced flavoursome wines for

a few years.

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CHAMPAGNE

Many wine-producing areas in the world have tried to emulate the success of Champagne by

producing good quality sparkling wine, only a small region just north of Paris are able to make

wine of inimitable finesse. This is possible only because of the area‟s geological composition

and micro-climate, the use of superiori grape varieties and a special method of production.

Champagne has a continental climate with very cold winters and short summer so that the vine

must get as much heat as possible to ripen the fruit. The gravel top soil is one foot thick and is

rich in minerals.

Bascially there are only three approved grape varieties for making of Champagne: - Pinot Noir,

Pinot Meunier and Chardonnay.

Most Champagnes are made from a mixture of two grapes, namely the pinot noir and

chardonnay. The purple pinot noir has a colourless sugary juice that gives body and long life to

the wine whilst the small gold chardonnay contributes the finesse and perfume. Champagne

regions are divided into 3 areas of production: Montage de Reins, Valle de la Marne and Cote

des Blancs.

LOIRE

The valley of Loire is one of the most picturesque regions of Europe. The valley is divided into

four main vineyard areas which stretch across northern France form West to East.

Anjou-Saumur – Anjou produces rose wine, the most flavoursome of which is

made from the cabernet grape. The best wines of the region area white and the

appellations “ANJOU” and “SAUMUR” signify the generic wines.

Touraine Distric – The vineyards surroung the city e.g. Tour. The most

interesting wines arethose of Vouray – these light white wines have a honeyed character

whether they are made dry, sweet of sparkling and the best of them have the unusual

ability to improve in bottle for up to 50 years.

Nantes District – This area surrounding the city of Nantes is the home of

Muscadet. The best wine is entitled to the appellation “Muscadet de Sevre-et-maine”

and its clean crisp acidity complements seafood. The wine comes from Muscadet grape.

Central District – This district is located in the centre of France, It has a

continental climate and in some years the crop is very small or highly acidic because of

the weather. Sancerre and Pouilly Fum both come from this district. These wines made

from the Sauvignon Blanc grape have a distinctive aroma and are essentially straight

forward wines best drunk whilst young.

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RHONE

The vineyard stretches for about 200 kilometres from Vienne to Avignone along the main route

to the famous Mediterranean beaches. The following areas have their own appellations.

Cotes Rotie – This small district has some of the steepest slopes in France. The

wine is made from a mixture of black syrah and white viognier grapes which produce a

perfumed red wine of great elegance that is the wines of Hermitage.

Condrieu and Chateau Grillet – The viognier grape is used to make dry white

wine with a delicate flowery bouquet. Output is limited because yield is small. Chateau

Grillet has the distinction of being the only single estate to have its own appellation, it is

also the smallest in France.

Hermitage – The hill of Hermitage is one of the landmarks of the Rhone and

the granite subsoil allows grape to produce strong rich red wines that need years to

develop.

Chateauneuf du Pape - The vineyards of this district are covered with cream –

coloured boulders. Thee absorbed the heat of the sun through the day and then reflect it

back on the vines at night so that the grapes ripen thoroughly.

Tavel – Tavel, with its sandy soil, makes very good rose by bottling early to

keep plenty of fruit in the wine. It is meant to be drunk within 2 years of the vintage.

JURA AND SAVOIE

This region is in the east of France, “vin jaune” is made by leaving white wine untouched in

wooden casks for 6 years. The dessert wine “Vins de paille” or straw wine comes from fruit that

is laid out on straw mats after pickings so that the moisture evaporates leaving shrivelled grapes

full of sugar.

196

GERMANY

BAKGROUND

The history of German wines began with the ancient Romans who conquered the region about

100 B.C. and started cultivating grapes soon thereafter. In the Middle Ages, the monastic orders

established many of Germany‟s finest vineyards and set the standard for the high quality of

Germany viticulture. Wine is produced in more than 35 countries around the world. The

247.000 acres of vineyards planted in Germany account for only 1 percent of the worldwide

area devoted to viticulture. In terms of production, Germany makes less than 3 percent of the

entire world‟s supply of wine.

German wines are low in alcohol. They are naturally light wines, never overpowering, but

fruity, crisp and refreshing, with a remarkable balance of sweetness and acidity. This elegant

balance is due to several factors, the mild climate, the art of the winemaker and the custom of

picking the crop selectively.

German wines are traditionally referred to as Hocks or Moselles. The latter is the French name

spelling for the name of the river. Hock is an abbreviation of Hockeim. The term is generally

used for all wine produced along the Rhine and marketed in brown fluted bottles whereas wines

from Moselle are marketed in green fluted bottles.

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CLASSIFICATION OF GERMAN WINES

There are two categories of quality for wines made in Germany:

A) TAFELWEIN

1. DEUTSCHER TAFELWEIN

Officially approved vines from vineyards in four large Tafelweinf regions. Wine

marketed under Tafelwein may come anywhere within the EEC. The label must show a

phrase similar to “Produce of EEC” which is usually in very small print.

2. DEUTSCHER LANDWEIN

The designation Deutscher Landwein was created in 1982. These are hearty, fresh,

regional wines with more body and character than simple Tafelwein because the grapes

must be a bit riper at harvest. Dry or semi-dry, Landwein comes from, and is named

after, one of 15 landwein regions, each with its own distinct characteristics.

B) QUALITATSWEIN

1. QUALITATSWEIN BESTIMMER AUBAUGEBIETE OR QBA

Quality wine from specified regions. This everyday drinking wine show on the label the

name of the authorised region and the term “Qualitatswein”. Thi is the largest quantity

of German wine. It comes from 11 specified wine-growing regions and is made from

approved grape varieties which have ripened sufficiently to assurethat the wine will

have the style and traditional taste of its region. Light, refreshing and fruity, these

wines are meant to be consumed while young, for everyday enjoyment or with meals.

2. QUALITATSWEIN MIT PRADIKAT OR QMP

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This means quality wine with special attributes. These are fine German wines. For a

wine to be awarded this classification it must comefrom a single district in one of the

authorised regions. The label must show the term “Qualitatswein mit Pradikat” and

name of authorised regions. Each carries one of six special attributes (pradikat) on its

label. They are, in decending order of quality and of ripeness at harvest:

Kabinett

Spatlese

Auslese

Beerenauslese

Trockenbeerenauslese

Eiswein

KABINETT: lightly fairly dry white wine. Harvested during normal harvest, usually in

October. Kabinette is usually the driest and lightest of the Pradikats.

SPATLESE: literally means “late harvest”, and grapes for these wines are harvested at least

seven days after the normal harvest.Because the grapes have had extra time to ripe, they make a

wine which is more intense and riper in flavour, but not necessarily sweet.

AUSLESE: refers to selective harvest. These wins are made from specially selected bunches of

very ripe grapes. Auslese wines are full-bodied, rich and sweeter than Kabinett or Spatlese.

BEERENAULESE: refers to the harvest of individually selected, overripe berries. Rare and

remarkably rich, these wines are excellente as dessert wines or to be enjoyed by themselves for

bery special occasions. Wines made from very and overripe grapes take on a deeper golden

colour.

TROCKENBEERENAUSLESE: very expensive wine from hand-picked shrivelled grapes.

TROKEN means dry. These wines are rich, sweet, luscius and honey-like, and extremely rare.

EISWEIN: rare sweet wine made from hand-picked ripe grapes left on vines into early winter.

Usually made from grapes of Beerenauslese ripeness. They are remarkable for their

concentrated sweetness and fruity acidity.

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ITALY

BACKGROUNG

Although Italians do not hold wine in such reverence as the French, they are now the world‟s

largest producer and consumers of wine. In 1963, the government introduced a law controlling

the names of origins of the wines to align Italy with the EEC regulations. Most of the Italian

wines are red.

The wine law sets up 3 standards of control:

A) Denominazione Semplice

B) Denominazione de Origine Controllata

C) Denominazione Controllata e Garantita

A) DENOMINAZIONE SEMPLICE

There are no quality standard. This is only a statement of region of origins.

B) DENOMINAZIONE DE ORIGINE CONTROLATA

Wines that are labelled so have to be produced in delimited areas and must meet certain quality

standards as well. These wines are subject to testing and must be identified on the label as

D.O.C. wines.

C) DENOMINAZIONE CONTROLLATA E GARANTITA

This is the top rank of Italian wines and is granted only to specific wines of certain producers

rather their whole regions.

WINE REGIONS OF ITALY:

PIEDMONT

The most highly regarded wine from this region is “Barolo” a full bodied red wine. The wines

are made from Nebbiolo grape.

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TUSCANY

This large area is the home of “Chianti”. The chianti usually seen in the straw coloured flasks is

fresh and grapey. Wine like this is meant to be drunk young.

VENETO

From this area comes “valpolicella” and “Bardolino”, they are red wines with a fruity bitterness

and “Soave” is a pale dry wine with a slight fragrance.

UMBRIA

This small regin produces a delicate light white wine named after the town Orvieto. Good dry

Orvieto is crisp and flowery with a underlying sharpness.

LATIUM

The hills around Rome produce the clear golden “Frascati” wines. “EST! EST! EST!” more

notable for its name than its quality is a light white wine made dry or sweet and marketed in a

flat flack-shaped bottle.

WINE REGIONS OF ITALY

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WINES FROM OTHER COUNTRIES

SWITZERLAND

Swiss vineyards must have a higher yields to remain economical and so the heavy-bearing grape

varieties are planted, fertilised and irrigated. There is not enough natural sugar in the grapes of

this cold climate and so fermentation is encouraged by the addition of sugar to the must to raise

the alcohol level.

REGIONS OF SWITZERLAND :

LAKE GENEVA – The Chasselas grape is widely planted and produces fresh

white known as the “Dorin”, Dezaley” or “Perlan”.

VALAIS – In this region the chasslas grape is used to make “Fendant” and the

sylvaner for “Johannesburg”, “Dole” is made from the mixture of Pinot noir and gamay

grapes.

AUSTRIA

Austria is famous throughout the world for its culture but not for its wines. Much of the

Austrian wine is consumed locally while Germany is a most export market. Over eighty percent

of the white wine is made from the local grape, Gruner Vetliner.

BURGENLAND – Riesling and Muller – Thurgau flourish in this sandy soil

and thick mists allows development of noble rot.

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SPAIN

BACKGROUND

Spain has more land devoted to viticulture than any other country in Europe. It is one of the

largest wine producer. In 1970 the government broadly defined the regions of wine production

and set up a local authority, the Consejo Regulator, responsible for enforcing the new quality

regulations in each area.

REGIONS OF SPAIN:

RIOJA – 4 major grape varieties are mixed to produce the best Riojas which

age for a minimum of 2 years in American oak.

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MALAGA – This region produces unusual wine from grapes dried in the sun

on straw mats then blended with concentrated grape juice after fermentation. It is

matured in a solera system resulting in rich dark sweet wine.

PORTUGAL

The climate of Portugal is moderate with long sunny summers and Atlantic breezes bring rain to

ensure good harvest. 7 regions are authorised by the government and wines from these regions

have an official seal on the neck of the bottle.

VINHO Wines from here are known as “Vinhos Verdes” means green wines because of their

faint overripe taste. White Vinhos Verdes are best known abroad. It is pale with a flowery

bouquet and delicatet lemony flavour.

GREECE

The Greeks brought civilisation to the rest of the Mediterranean and the vine travelled with

them. One custom that has survived thousand of years which is to add pine resin to the must

during fermentation. This gives the wine a distinctive bouquet and flavour. Most Greek wines

are blended and marketed under brand names but some are allowed to carry the name of their

regions if they meet the standard.

HUNGARY

Hungary is a vast country dominated by the largest lake in Europa, Lake Balaton. The soil is

ideal for cultivation of red “Kadarka” and white “Olaz Riesling”. TOKAY the volcanic soil,

river mist and the long dry warm autumn create and excellent conditions for ripening of the

furmint and harsevelu grapes. This is a dessert wine which should be slightly chilled. Many

regard it as an excellent tonic.

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AUSTRALIA

The Australian wine industry began with the brave planting of vines at the very start of British

Colonisation of the vast, not over-friendly island continent in 1788. However it was not until a

decade later hthat properly established vineyards marked the beginning of a thriving industry.

These early planting were encouraged because the British were keen to have their own reliable

source of wine to supply their needs without resorting to some of the unpredictable European

nations with whom war was often a possibility. Australia is the most exciting wine nation in the

world today. Its spread of vineyards, across a broad range of climate conditions and soils, the

skills of its winemakers and the application of the most modern technology, all combine to

make it so. Whereas traditional European wine regions are rigidly defined, Australian vineyards

enjoy a hugh variety of growing conditions for premium grapes. This spread also offers

flexibility, ensuring against a poor vintage in any ones areas and guaranteeing the ultimate in

blending options for quality and consistency. The Australian wine industry has shown dramatic

growth and maturity in the last 20 years, with a per capita consumption growing from 8 to 19

litres in that period. This reflects the quality and consumer awareness of wine, which is seen as

an integral part of Australian lifestyle, enjoyed with meals and at social occasions. Australia is

the eleventh largest wine producer in the world. Its production is in excess of 500 million litres

a year. 20% of its production is exported.

It is set htat the figure will be more than double by the year 2000.

Australia pioneered the wine cask, which has a collapsable bag inside it. The main grape types

found in Australia are Cabernet Sauvignon, Shiraz and Grenache with Rhine Riesling, Semillion

and Muscat. The main regions of Australia are New South Wales, Victoria, South Australia and

West Australia.

NEW SOUTH WALES – HUNTER VALLEY is noted for its high quality

table wines Famous brands are Lindemans, McWilliams and Penfolds.

VICTORIA – This regions has long dry summers and cold winters with

frequent frosts. Wines used to be big, dark and alcoholic, but modern, winemaking

techniques have changed that.

SOUTH AUSTRALIA – BAROSSA VALLEY This region is a fertile valley

producing great quantities of wines. The firms are Leo Buring, Yalumba, Wolf Blass,

Orlando and Saltram.

COONAWARRA – This flat featureless region is plagued with cold summers

and hot winters. I is a strip of red soil. The local firms are Wynns and Lindemans.

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McLAREN VALE – This fertile valley lies south of Adelaide and has a

temperate climate. Wineries include Seaview and Hardys.

WESTERN AUSTRALIA – West Australia‟s intense heat and rich soil

produce full-bodied low acid wines.

U.S.A.

CALIFORNIA has the climate and the soil suitable for vine cultivation. California‟s own grape

type, zinfandel makes full bodied inky wine that has been used for years to give the backbone to

the blended California Clarets. These wines have a raspberry-like aromas when a lighter style is

created out of it. The wine regions are divided into those vineyards north of San Francisco in the

Mendocino, Sonoma and Napa areas and those that stretch south of San Francisco through Santa

Clara, Monteray and San Benito. The most important quality area is the Napa Valley. Most style

can be made in this region because grapes requires cooler climate. The Gallo winery is the

largest production winery contributing 40% of the total output in California.

NEW YORK is the second largest wine producing state after California in U.S.A. The main

producing regionsare the Finger Lakes District which lies south of Syracuse and Rochester. The

WINE REGION OF AUSTRALIA

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major grape varieties ar ethe Delaware, the Elvira and the “Riesling”, which has some

characteristic of the grape aafter which it is named but is much like the Elvira.

CALIFORNIA WINE DISTRICT

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FORTIFIED WINES

Fortified wines are wines that have been strengthened (fortified) with the addition of a spirit

during its production. While most still table wines have a strength of 8 to 15% alcohol by

volume, fortified wines have a alcoholic strength of between 16 to 21% alcohol by volume.

The added spirit is usually a local brandy made from wine of from a marc. The brendy has an

affinity with the wine, and is also cheaper to use since surplus wine is always available in for

distillation into a spint.

Produced in many parts of the world, in any area where wine and brandy can be made, the range

of fortified wines ranges from very sweet Malmsey Madeiras to very dry Fino Sherries. They

also may be based on red or white wines and eventually made into a golden brown or pale

amber wine. The fortified wines of the world include:

Sherries

Port Wines

Madeira

Marsala

Màlaga

SHERRY

Formerly known as Cheris, Sherry takes its name from the town of Jerez (de la Frontera), and is

made in and around the region surrounding the town of Jerez de la Frontera in south-western

Spain. Within the region there are 3 main centres of production:

Jerez de la Frontera

Puerto de Santa Maria

Sanlucar de Barrameda

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GRAPE VARIETIES FOR SHERRY

Grown on the white-coloured soil called albariza, the grapes used for Sherry are the :

Palomino Bianco

Pedro Ximenez

Moscatel Fino

Of the three varieties, the Palomino Bianco is the main grape variety used for Sherries while

Pedro Ximènes (PX as it is commonly known), and Muscatel are usually used to blend with

Palomino Bianco wines and act as “sweetening wines” to produce sweeter version of sherry.

PRODUCTION OF SHERRY

The heat and sun of the region allows the grapes to develop a great deal of sugar. The sugar

in grapes meant for making “sweetening wines” are often further concentrated by simply

laying them on straw mats in the hot sun to evaporate their water content. The harvested

grapes are left in the sun for 12 to 24 hours for between 10 to 21 days in this manner. At

night these are covered with straw mats called esparto soleo to protect them from the night

dew.

The very hot climate als oproduces means grapes with relatively low acids and since well-

balanced wines must have sufficient acid levels, the harvested grapes are actually

“plastered” to achieve this. Prior to pressing, the stalks are removed and a small amount of

gypsum, the raw material of plaster of Paris, called yeso by the locals is then dusted on the

grapes to wventually allow the wine to precipitate tartaric crystals and to increase its tartaric

acid levels which provides balance to the wine.

Traditionally the ripe grapes are tipped into shallow vats called lagares where men in

special nail studded boots clled zapatas de pisar would stomp on them, crushing them. This

tirin process is carried out throughout the night from midnight till noon the next day.

The free run juice is collectd in barrels and the remaining pulp is then pressed to etract the

remaining juice. The must (called mosto) is then pumped into large vats and selected

cultured yeast is then added.

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After some 12 hours, fermentation begins and carries on for some 36 to 50 hours at

temperatures that vary from 25 to 30°C. The fermented wine is then pumped into small oak

casks to allow the fermentation to run its full course. At the end of a two month

fermentation period, the sugar in the wines are exhausted and the fermentation stops. With

the exception of Pedro Ximènez and Moscatel, the wines are always fermented till dry.

The winemakers now examine the wine through their aromas and classify them according to

the styles they think the wine will develop into.

The nest stage is basically up left up to nature as the winemakers must now wait for the

further development of the wines.

A layer of grey-white microscopi yeast (Saccharomyces beticus) called “flor” forms

naturally as a thin white scum that floats on the wines in only some of the barrels. This film

of yeast-like organisms prevent the oxidation of the wine allowing the wines to eventually

become drier, lighter styles like Fino or Amontillado. Those wine in barrels that do not

develop the flor become darker and richer tasting – destined to become Olorosos.

While there is no way to ensure the formation of the flor, it is possible to create conditions

that would wncourage its growth.

Alcoholic strenght of between 13,5 and 17,5 % with the optimum

concentration being about 15.3 % the level at which the vinegar-producing

acetobacter is killed off.

Temperature of between 15 to 30°C

Sulphur dioxide content of less than 0.018%

Tannin content of less than 0,01%

Absence of fermentable sugars (the wines must be totally dry)

The wines are continually checked and rated by the capataz (cellarmasters) who draw

samples of these wines using a venencia. After classifiction , the wines are racked off and

fortified.

A potential Fino or Amontillado is fortified until about 15,5% alcohol by volume. This

alcoholic strenght allows rhw flor to carry out its work while those meant to become

Oloroso are fortified to about 18% alcohol by volume (which prevents the flor from

affecting it).

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The cellarmaster uses a series of chalk marks on the ends of the barrels to denote the style

of wine in each barrel or are likely to develop into. The wines are classified several times

and are marked in the following manner accordingly to the style of wine they will probably

develop into. These wines are then placed in a bodega or warehouse where they under

ageing in a Solera.

STYLES OF SHERRIES

There are six styles of Sherry:

1. Fino Sherry

2. Manzanilla Sherry

3. Amontillado

4. Oloroso

5. Palo Cortado

6. Cream, Milk and Brown Sherries

7. Pedrp Ximenez

1. Fino Sherry

Made only when nature blesses thewinemakers with the development of flor in teh casks. It

is dry and made from the palomino grape. Approwimately 15,5% alcoholic content. This

pale gold colour, pungent but delicate aroma reminiscent almonds light and dry. Mainly

produced in Jerez de la Frontera and El Puerto de Santa Maria.

2. Manzanilla Sherry

Made when Finos are stored and matured at the coastal town of Sanlucar de Barrameda. The

Finos acquire a salty tang which is distinguishable on the palate as a style different from

regular Finos and is now known as Manzanilla. With delicate aromas, lighter than Fino but

without the aromatic complexity and structure of fino. Made from Palomino grape and

approximately 15,5% alcohol by volume.

3. Amontillado

These fuller flavoured Finos are matured for long periods of time and develop into slightly

darker wines with fuller flavours a nutty tang. These wines are called Amontillados. Their

name derives from the wines of similar character produced at Montilla, which were greatly

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sought after before Jerez became famous. Made from Palomino grape and approximately

17% alcohol by volume.

4. Oloroso

Wines left opern to the air do not generally do well and spoil easily, turning into vinegar.

The layer of Flor protects the Finos from this fate as it covers the surface of the wines, but

Olorosos do not have this advantage. Made from Palomino grape and approximately 19%

alcohol by volume.

While some escape this fate and go on to develop into fine Olorosos, other spoil. These are

immediately detected by classification and testing and are put aside to be made into brandy.

The expansion of Olorosos into other different styles of Sherries are made possible by

blending the m with other wines. Wines like PX and Moscatel are used as sweetening wines

for this purpose.

5. Palo Cortado

Another Sherry type called Palo Cortado is occasionally found. This is a very rare style of

wine, originally an Oloroso, these wines develop Fino characteristics later during the final

classification. These are usually rare and very espensive. Made with Palomino grape and

approximately 18% alcohol by volume.

6. Cream, Milk and Brown Sherries

These are sweet sherries that are usually based on Olorosos and sweetened with sweetening

wines made from Moscatel and Pedro Simenez. Approximately 17,5% alcohol by volume.

7. Pedro Ximenez

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Dark mahogany colour with an amber aura. A comples and harmonious aroma full of

nuances but with the raisin flavour predominationg. Dense, velvety and very persitent on the

palate. Made from the Pedro Ximenez grape and approximately 17% alcohol by volume.

The solera system

“Vintage” Sherries do not exist as all Sherries are actually blends of wines from many years.

This is carried out in a uniquely Spanish mehod of blending known as the Solera system.

The Solera is a series of rows of casks laid out in horizont layers, one on top of another. The

system begins by laying down hundreds of barrels wines of similar character from a single

vintage in a row, with the barrels lying nest to one another. Another row of barrels filled with

wines of a similar style from a different and younger vintage is then rested on top of the first

row. The bottom row is known as the Solera while the different layers above the Solera are

known as criaderas. Each criadera row contains wines of the same style from the same vintage.

The Sherry Solares are housed in bodegas, which are above ground. With high roofs and thick

walls, they have been designed to maintain a temperature exactly suited to the maturation of

Sherry. Here, the wines are then left to mature until they are ready for bottling. When required

for blending or bottling, the wines are then drawn off the casks containing the oldest wines from

the bottom row, the Solera.

The amount of wine drawn from each of the berrels at the bottom row is the same and never

exced more than a third of the volume in each barrel. The solera system of blending will only

work fif the transfer of wine is made gradually, a small amount at a time.

The wine used for bottling is then replaced with younger wine from the row above. This process

of replacement continues upwards until the top row of barrels which contain the youngest

wines. This top criadera is then topped up with wines from a new vintage. This process allows

the wines of many different years to be blended together and since wine quality varies from year

to year, the Solera system allows the winemakers to compensate for poorer vintages.

The older the Solera, the more complex the final wine will be. Since no Solera is ever fully

emptied, each bottle of Sherry will contain a small proportion of the wine from time when the

Solera was first established.

In addition, since entire rows of barrels can be topped with more wines from other vintages, the

Solera system allows for continuity of the style, character and flavour the individual producers

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prefer for their wines. In this way, a Solera can be kept going literally forever. In fact, Sherry

houses like Harvey‟s have Soleras that are over 200 years old!

To achieve a consistency in colour to previous shipments, “colouring wines” are added.

SOLERA SYSTEM

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BRANDS OF SHERRY

The top Sherries bodegas or houses are:

Croft

Gonzàles Byass

Harveys

Pedro Domecq

Sandeman

Valdespino

Sherries are sold under propriety names. For example Fino Sherries are sold under labels like La

Ina (Pedro Domecq) and Tio Pepe (Gonzalez Byass) and Don Fino (Sandeman). Well known

Manzanillas sold under propriety names include “1976” by Harveys while the world‟s best

selling cream sherry is Harveys Bristol Cream.

SERVING AND USING SHERRIES

Dry Finos Sherries are sometimes sold under commercial names like Tio Pepe and Dry Sack

rather than as Finos. These are best served with cocktail snacks or tapas before a meal or by

itself as an excellent apèritif . Others like Bristol Cream and Bristol Milk from the Harvey‟s of

Bristol are a blend of old Olorosos and Amontillados. These Sherries are sweet and rich and

best serves as after-dinner drinks.

Sherries are best served in Sherry Copitas which are smaller versions of a tulip shaped wine

glass.

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PORT

Port wines arefortified wines made in the Douro Valley in northern Portugal. These wines take

their name from the Portuguese phrase that was used to rfer to the town we now know as Porto.

The locals it seems, used to refer to the port-towns simply as “O porto” – Portuguese for “the

port”.

The region producing Port wines in the Upper Douro Valley extends along the river to the

Spanish border. This country is very mountainous and rises steeplu from the twisting river.

Across the river from the town of Porto, located on the river bank opposite the town of Vila

Nova di Gaia. Port wines were originally brought down from the vineyards of the various

quintas or grape farms in the upperDuoro Valley, and until 1986 was required by law, to be

stored a Vila Nova di Gaia to mature before being shipped out from Porto. This has been

changed to allow latge producers or shippers to ship their ports directly from their wineries

without further ageing in Vila Nova di Gaia.

The rugged and often steep mountainsides along the river Duoro are terraced to allow for the

cultivation of the vines. The terraces creates continual work, especially as the torrential winter

rains wash much soil to the bottom of the valley.

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GRAPES FOR PORT WINES

Port wines may be made from blend of any of the 15 red and 14 white grape varieties. However,

only a handful of these are recommended for use in Port wine production. These are listed

below:

Red varieties White varieties

Bastardo Arinto

Cornifesto Boal

Dinzelinho Tinto Dinzelinho

Malvasia Preta Folgosào

Mourisco Tinto Malvasia Fina

Tinta Amarela Malvasia Rei

Tinta Cào Moscatel Galego

Tinta Borroca Rabigato

Tinta Roriz Sercial

Touringa Francesca Verdelho

Touringa Nacional

PRODUCTION OF PORT WINES

The traditional treading of the grapes used to be a test of manhood – a tiring, very hard work

indeed. The barefoot treaders would stomp around to crush the grapes in the treading vats,

which are called lagars. This same process is now easily accomplished by slightly less romantic

and certainly more efficient means using sanitary modern techniques and machines. However,

the best ports are still produced by treading in the traditional manner.

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The heat generated by the bodies of the treaders or rogadors increases the rate of fermentation.

When the must begins to ferment strongly, the treaders leave the lagars and the must bis stirred

to ensure that even fermentation.

The initial fermentation phase of Port differs from other natural red wines as the fermentation

temperatures are allowed to rise to as high as 32°C apparently without any detrimental effect on

the wine.

By tradiotion, the grapes for Port are fermented on their skins and because most of these grapes

are black varieties, most Ports are red wines. The rare White Ports ,ade from white grape

varieties and are also fermented on their skins, unlike Sherries.

The fermenting must is constantly monitored and when it has achieved enough colour and the

desired sugar levels, the must is run off into barrels. These barrels contain a measured quantity

of aguagdiente (grape spirits / brandies) which halts the process of fermentation.

The resultant wine which has been fortified and is sweet from the high levels of residual sugars,

is now left to mature.

Types of Porto

There are many differetn styles of Port. These arelisted below:

1. Vintage Port

Single Quinta Ports

Garrafeira Ports

Dated or Colheita Ports

2. Late – Bottled Vintage Port

3. Ports with an indication of age

4. Vintage Character, Style or Reserve

5. Ruby Ports

6. Tawny Ports

7. Crusted Ports

1. VINTAGE PORT

This port wine are selected wines blended from wines made from a single harvest. After the

wines are made and shipped to Vila Nova di Gaia where they may be vlended with wines from

the same vintage.

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These wines are constantly tasted and assessed and if the wines are found to be of particularly

good quality, the producers may choose to „declarea a vintage. These wines are set aside to be

bottled as Vintage Port an “a vintage is declared”. This must be done between the second and

third year after harvest.

The producers will send samples of the chosen wines to the Port Wine Institute for tasting and

sampling. Information regarding how much Vintage Port the producer intends to produce for

that year must also be submitted.

These ports, being young red wines, throw up a considerable amount of sediment as they age

andlose their initial dark colours. Such ports have heavy sediments and the wine thus needs to

be very carefully handled and must be decanted of filtered before serving.

Single Quinta Ports

“Quinta” in Portugues is a world meaning farm, property and is used here to refer to a vineyard.

Single Quinta Ports are single vineyard ports usually from a single year and thus are considered

vintage ports but from a single vineyard.

These Single Quinta (Vintage) Ports are bottled after 2 or 3 years of ageing and as a result throw

up a great deal of sediment as it ages. These ports need to be decanted before serving.

Garrafeira Ports

The term “Garrafeira” is used in a similar fashion as one would use a term like “merchant‟s

pride” by producers to label their quality wines. These are specially selected from several

regions but always of one vintage are therefore vintage ports blended from the best wines of

several regions.

After blending, these wines are matured for long periods (10 to 15 years) before bottling. These

wines are seldom seen outside of Portugal as most of it is consumed locally.

Dated or Colheita Ports

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Colheita in Portuguese refers to the crop for a year and therefore refers to the vintage (harvest).

Dated or Colheita Ports are vintage ports with a slight difference – they must be aged at least 7

yearrs in wood prior to being bottled. However, some producers will age these wines longer

and only bottle these wines when an order needs to be filled.

2. LATE BOTTLED VINTAGE PORTS

Also known al LBV Ports, these are also ports of a single vintage chosen from a good-quality

vintage. These wines are sometimes considered as vintage-quality ports but were never

declared.

These ports are usually ades in barrels for a minimum of 4 years and must be bottled before

their sixth year. Some producers may bottle their wine early and as such these wines continue to

age and throw up quite a bit of sediments and may require decanting when being served. These

bottle – aged LBV port wines are quite similar to Vintage Port in style and have the added

advantage of being less expensive.

However, those LBV Ports which has been bottled during their fifth or sixth year will have

discarded most of its deposit in the cask. The are normally paler in colour and are bottled in

Oporto – ready for immediate drinking without further ageing.

3. Ports with an indication of age

The best Ruby Ports may also be aged further to be bottled and labelled with one of four

descriptions: “10 years old”, “20 years old”, “30 years old” or “40 years old”.

These wines have not attained that age by maturation in any fashion. These are simply blends of

wines which are deemed to have achieved the characteristics comparableto wines of 10,20.30 or

40 years old. The date of bottling and a statement about the wine being maftured in wood will

usually appear on the labels of this style of Port.

4. Vintage Character, Styl or Reserve Ports

These are premium Ruby Ports. Those labelled as Vintage Character Port contain a blend of

wines from different vintages that have been aged in wood for an average of 5 or more years.

The final blend is filtered prior to bottling and therefore does not require decanting before

service.

5. Ruby Ports

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Ruby Ports are blended from ruby-coloured wines that have been adeg in wood for about three

to five years from wines of two or three different vintages. These wines are filtered prior to

bottling and therefore never require decanting before service. Ready for drinking immediately

after bottling, these wines wil not improvewith further ageing.

Old Ruby Ports wines are blended from several vintages and then matured for at least seven

years. These wines which may be matured for a maximum of ten years during which they

continually lose their colour and become Fine Old Tawny Ports.

6. Tawny Ports

“Young” Tawny Ports are actually blends of young red and white ports aged in barrels for at

least 5 years.

Fine Old Tawny Port are generally Ruby Ports which have been aged for 10 to 20 or more

years, during which the wines are constantly racked. This causes the wine to lose its colour,

turning from ruby-red to an amber-brownish tawny colour.

7. White Ports

This rare style of Port wine is made from white grapes in exactly the same manner as that made

from red grapes – fermented on the skins, but the resultant wine being golden in colour rather

than red.

While small amounts of White Ports are made in the slightly drier style, most White Ports are

sweet. Those that are made into dessert-wine styles, that is bery sweet, are often labelled as

Lacrima, Lacrima Cristi, Lacrima Sancta or Lacrima Divina.

8. Crusted Ports

Derived from a blend of high quality ports from two or more years or a single vintage. These

wines are bottled at about 3 to 4 years and given up to a further 3 years of bottle age and

because they are bottled “young” throw up a crust of sediments like those found in Vintage

Ports. Crusted Ports are also known as Crusting Ports.

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GREAT PORT HOUSES

Most ofthe top Port wine houses are English firms due to the long relationship and history of the

English with Port wines:

Cockburns

Croft

Delaforce

Dox & Co.

Fonseca

Graham’s

Offley Forrester

Sandeman

Taylor, Fladgate & Yeatman

Warre & Co.

DECANTING AND SERVING PORTS

Those ports which are bottled young or which have not been filtered prior to bottling will throw

up a crust of heavy sediments when bottle aged. Vintage and Crusted ports are just two

examples. However, ports cannot be decanted like other red wines as the very dark tinted bottles

do not allow the person decanting the wine to see the sediments during decanting. For this

reason ports are ususally filtered off their sediments using a silver filter andmuslin cloth.

In the case where the decnted wine is to be run back into the original bottle rather then served

from a decanter, the bottles are rinsed out and the decanted port is poured back into the bottle

for service. Port are best served by partially filling a red wine glass which allows the wine to be

swirled and appreciated rather than completely filling the commonly used smaller “Port wine

glass”.

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Other compounded beverages

Beside Spirits and Liqueurs, there are some other compounded alcoholic

beverages such as

Vermouths

Quinined Wines

Bitters

Anis-Flavoured Beverages

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MADEIRA

Madeira is a small island in the Atlantic Ocean found off the coast of Portugal. The island

region of this Portuguese island is dominated by mountainous terrains, leaving only the coastal

belt for vine cultivation. The vineyards are perched on terraces, cut deep into the steep cliffs

rising from the sea all along the coastline.

The terrain consists mainly of volcanic rock which allows sater to accumulate in the many

crevices on the rock face and, being porous, drains well. The soil on the island is also rich in

potash; which is a natural fertiliser.

Vine cultivation here is hard work. Everything must be carried up ordown the precipitous paths

by hand as vehicles cannot be used on the extreme terrain. This become a servere restriction

during harvest time as the grapes themselves or their juice must then be ferried down at a

frustrating pace that would give most vintners nightmare at harvest time.

The island gets a lot of sun and as a result the grapes have to be kept off the soil to ensure that

they do not get too much heat, which can “burn” the leaves, stressing the vine and result in

grapes that produce wines without balance.

GRAPE VARIETIES FOR MADEIRA

Of the vine varieties grown on the island, there are four notable varieties which give their names

to the styles of wines they produce:

Sercial

Verdelho

Bual

Malmsey

The Sercial, actually a form of Riesling, grows on the highest terraces at about 880 metres

above sea level. At such heights, the grapes matures slower and have a lower sugar level then

the othr varieties.

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The Verdelho is cultivated on the middle slopes at about 500 metres while the Bual and

Malmsey are grown on the lower terraces. As a result the Bual and Malmsey have a higher

sugar content and a richness of flavour.

In addition to these, up to 15% of the cèpage may be up of the Tinta Negra Mole, a high-yeld

variety that thrives in the extreme growing conditions of the island.

PRODUCTION OF MADEIRA

The different grape varieties are pressed and the must is kept and fermented separately bu the

larger producers while smaller producers mix all the grapes together for presssing.

Depending on the style of wines being made, the musts are either fermented till dry or have the

fermentation stopped midway by the addition of a brandy. The lightly fortified wines are termed

Vinho Claro and ar ethen stored in barrels for maturation and put through a process that is

unique to the production of Madeira.

This process is called estufado, which literally means “cooking”. The maturing wines in barrels

are left in the hot attics in warehouses. In addition, the warehouses are laso constantly jeated by

special furnaces or estufas by way of hot water and steam pipes which run through the attics

raising temperature of the attic to about 35-50°C:

This heat accelerates the maturation of the wines, slowly cooking them. The colour of the

wines turns darker especially the sweeter wines as the sugar in the wine thends to caramelise.

The wine take on a complexity of flavour from being “cooked” – this character is often termed

as being “maderised”.

The “cooked” wine or Vinho Estufado is then racked and left to rest for aperiod of 18 months

after which it is then further fortified. The wines, now about 20% alcohol by volume is then

blended and aged in a Solera system where they continue to improve in flavour.

Estufado: how it all began ...

In the last century, Madeira witnessed a healthy trade of wine to America. The wine was

shipped long distances across the Atlantic, it become literally cooked by the heat of the cargo

holds on board the ships. As these sail-powered ships reached the area of the equator known as

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the Doldrums, they were often unable to sail for weeks at a time as the winds died down.

The stored wines in the hold were subjected to great heat (45°C) and cooling for as long as six

months. When the ships reached their destinations, an amazing discovery was made – the wine

had been transformed into a wonderfully rich and flavoured beverage that seemed to have

improved because of their hot and arduous journey.

The producers of Madeira guessed, correctly, that the gradual heating and cooling of the wine

not only gave its special flavour but rendered it full proof against any problems of spoilage most

other wine are subject ro. A glass of Madeira can be left, open to the air without losing its

flavour – something that cannot be said of any other wine.

Styles of Madeira

Threa are four styles of Madeira, namely:

1. Sercial

2. Verdelho

3. Bual

4. Mamlsey

1. Sercial

The driest of the Madeira styles was, in the past, the most popular. These wines are pale,

delicate and the most of refreshing of all the Madeiras. This style is best served as ans apèritif

and rather good with some clear soups.

2. Verdelho

Lighter and sweeter than Sercial, this wine is the least known of the four styles. The medium-

rich wine with a pleasant smoky nutty bouquet resembling hazelnuts and a distinct fruitness on

the palate. This wine has a dry finish and may be served as an aperitif or with fish appetisers.

3. Bual

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A fragrant, full-bodied wine that is deeo brown and buttery-rich in flavour and though wuite

sweet, is never quite as sweet as Malmsey.

4. Malmsey

This full-bodied, soft, very fragrant style is the sweetest style of Madeira, best served as after-

dinner drinks, often served in place of Port.

These days Madeira is, unfortunately, used almost exclusively only in the kitchen rather than

being appreciated as a wine. Madeira is often used to create sauces served with pork. Stewed

kidneys and oxtail, particularly, often call for a spoonful of Malmsey in traditional recipes.

Other labelling terms for Madeira:

Rainwater : A style of wine made by blending Sercial, Verdelho and Bual

crating a medium-dry wine.

Vintage spent : A wine that is made only from all four grape varieties and has at

least 20 years in a cask and an additional 2 more years in the

bottle

Exceptional : Wines aged 15 or more years

Reserve, Special Reserve

or Very Old :

Wines with a minimum age of 10 years

Reserve, Old ar Vie : Wines aged for a minimum of 5 years

Selected, Finest or Choice : Wines aged for a minimum of 3 years

The top producers of Madeira are:

Barbeito

Blandy’s

Cossart Gordon

Harveys

Leacock’s

Rutherford & Miles

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MARSALA

Another fortified wine that have great value in the kitchen. It comes from Marsala, located at the

end of the tip of Siecle, just off the “toe” of Italy.

Ita was John Woodhouse of Liverpool, England, who was responsible for marketing Marsala in

the 18th century to England where it became popular.

Marsala is a blend of wine made in the usual fashion and this is then mixed with a concentrated

mistelle-like mixture called sifone. The sweet mixture is the fortified with brandy and vino cotto

(a heated wine concentrate). This fortified wine is then matured using a Solera system and aged

for at least 5 years before bottling. The best Marsala is actually dry though rich in flavour but

more commonly found are the populare sweet Marsalas used in the desserts and in cooking.

This is the wine used for the famous sweet dish Zabaglione and for Escalope de Veaus Marsala.

MALAGA

Made in Andalusia, southern Spain, the wine is based on a varieties of grapes but almost always

dominated by Pedro Ximènez and Muscat. These grapes are sun dried to concentratae the sugars

and flavours of the grapes before the berries are pressed.

The juice, which is very sweet, is then fortified by the addition of brandy and vino de color

(must concentrated by boling). The resultant wine is sweet, dark with an alcoholic strength of 14

to 23% alcohol by volume. Thewine is then put through a Solera-like system to age and mature

the wine.

The best and most famous Màlaga made from free run juice rather than that pressed from the

grapes

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QUININE WINE

It is an aperitif based wine with a slight flavour of quinine and other ingredieents (orange peel

...)

Examples are:

1. Dubonnet

2. Saint Raphael

3. Byrrh

4. Suze

1. DUBONET

Though now made in south-west France, this herb-flavoured, bitter sweet wine-based aperitif

was first made in Paris by Joseph Dubonnet is commonly served on the rocks with a lemon slice

an s splash of soda water.

2. SAINT RAPHAEL

This French aperitif with quinine as one of the ingredients. There ar two types: the red, full and

sweetish, and the white, which is dryer. There is a trodition associated with this drink that

anyone who takes a lot will never go blind, because, at the beginning of the 19th century, a

Frenchman called Jupet prayed to St. Raphael to restore his sight (but evidence is not conclusive

on the subject).

3. BYRRH

This French aperitif, rather sweetly-bitter, invented in the Roussilon by a shepherd of the

Pyreness, Simon Violet, in 1866, and claimed to be the first aperitif in which quinine was added

to wine. The owners of the firm at Thiur assert that they possess the biggest cask in the world-it

is certainly gigantic.

4. SUZE

This is a French aperitif that is brilliant yellow- coloured, light (17% alcohol by volume) and is

gentian-based. Gentian root is used in many other vermouths and in some liqueurs.

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Vermouth

Origins

The use of spices to aromatize wine was born in the Neolithic era. Paleontological testimonies

prove that Samubuca seeds and blackberries were used to make a more pleasing wine.

History gives credit to Hippocrate, the famous Greek physician (460B.C.), for the use of

Absinthe and Dittany to aromatize the wine (Vino Ippocratico)

Absinthe is the main aromatizing ingredient which gives Vermouth its name. In fact, it derives

from the German word “Wermut” (Absinthe) and belongs to the family of the Artemisia

(Artemisia Absinthium).

The Vermouth that we know today was born in Turin around 1786, and since then this city has

been considered the Capital of the Vermouth.

Definition

Vermouth is a spicy special wine. To quote certain articles:

"Art. 5. Aromatized wines are special wines with an alcohol content inferior to 21% in volume,

composed mainly of wine, either with or without the addition of alcohol, saccharose and of

substances allowed by the rules of hygiene and public health, that creates in the product

particular flavors and diverse tastes."

"Art. 8 The name "Vermouth" is reserved to wines whose traditional characteristic of aroma

have been achieved as a consequence of using a mixture of substances, among which must

always included Artemisia, except for when this product is exported to the countries where this

mixture is not accepted.

"Art. 6 In the preparation of the spicy wines, the addition of ethylic alcohol that is corrected to

at least 95° or wine spirit to at least 65°,of sweet filtration, of still grape juice, of concentrated

grape juice, of saccharose sugars, of caramel (burnt saccharose), are all permitted as well as the

substance, allowed by the regulations, that give diverse perfumes and tastes to the wine, which

have to clearly be perceived by organoleptic tasting."

According to the Reg. EEC 1601/91, “Aromatized Wines" are considered all drinks where a

composition is formed of ¾ wine and the remaining ¼ of aromas, alcohol and sugar.

The Production The principal ingredients in the production of the Vermouth are:

Wine, Aromas, Alcohol, Sugar

The Base Wine:

In the production of Italian Vermouth, white wines are used as the base. Only Italian wines are

permitted and they must be of the present year. The natural alcoholic degrees vary from 12 -

12,5 (not inferior to 10°). They primarily originate from Puglia, Romagna and Sicily and they

are mixed together (Cut) based on their alcoholic and acidic degree, with the purpose to

guarantee a perfectly balanced "base". After the Cut, wine is stabilized through the elimination

of metals present in the wine, and through clarification.

The Aromas

The aromas are extracted from spices in alcoholic infusions.

The process of extraction happens through:

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Steeping - The substances that give the aromatic component to the Vermouth are obtained

through steeping or infusion in alcoholic solution, in large closed rotating containers.

Distillation - The substances that furnish perfume to the Vermouth is obtained through

distillation of herbs in large copper Alembic stills.

The mixture obtained from this process will give the final extract used to aromatize the wine.

The most used spices for their tasting characteristic and the active principles are:

. Dry Vermouth White Vermouth Red Vermouth

Yarrow * *

Angelica * * *

Bitter orange * * *

Sweet orange *

Asperula * *

Absinthe * * *

Aromatic Calamus * * *

Camomile * *

Cinnamon * * *

Cardamon * *

Thistle

*

Coriander * * *

Dittany * * *

Dry Vermouth White Vermouth Red

Vermouth

Enula * *

Fava tonca * *

Clove * *

Juniper * *

Gentian * *

Iris *

Hyssop * *

Marjoram * *

Nutmeg * * *

Rhubarb * * *

Clary Sage * * *

Sambuca * *

Savory * * *

Vanilla *

Saffron * *

Ginger * *

*

Sugar

For the preparation of Vermouth, the sugar legally allowed is saccharose. Sugar is added on

25% of the base wine, which will subsequently be mixed with the rest of the base wine. This

operation is usually made before adding alcohol to facilitate dissolving of the sugars.

The crystalline saccharose sugar is also used in obtaining red Vermouth. In this case, sugar is

slowly heated in copper containers shaped in reversed cones and immersed in a bath of oil

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at160°C. Then some hot water is slowly add to get a liquid with dark amber color with a bitter

taste (Caramel)

Alcohol

Ethyl alcohol, corrected to 95°, or, if from wine origin at 65°, will be used for the extraction of

the essences and the remainder will be added to the rest of the wine that has been aromatized

and sweetened.

The alcoholization process must always be performed in the presence of an official UTIF

(customs officer)

The Aging

Once the base wine is sweetened, aromatized and alcoholized, it is necessary to perform a

clarification with the purpose to make the new Vermouth completely clear.

The product is then left to refine for a period that goes from 4 to 16 weeks, which allows the

harmonization of the components.

BITTERS

HISTORY

The first liqueurs were unpleasent tasting mixtures used as elixirs of life or in

order to get good effects on human body and soul. (the word comes from the

arabic “al-iksir” that means “cure-all beverage”).

In the Middle Ages the alchemists (from arabic “al-kimia”) and the apothecaries

that produced spirits were also erborists and knew the medicinal properties and

magic qualities of different kinds of plants. Therefore they chose to add vegetal

essences to the alcoholic infusions in order to intensify the therapeutical virtues of

such products.

The first modern alcoholic liqueur goes back to the 15th century and was produced

by G.M. Savonarola who combined spirits with essences and parfumes (acqua

ardens composita). The monasteries were important centres for the production of

liqueurs because friars had enough time, resources and education to prepare those

mixtures.

To make these curative products more agreeable, they were often mixed with

honey and therefore they became very popular and appreciated. In addition to that

liqueurs became more famous after the exploration voyages of the 16th and 17

th

century that brought back to Europe every kind of unknown plant or fruit and, of

course, the sugarcane.

Thank to this abundance of exotic, new ingredients, the alchimists tried to use their

knowledges about distillation and extraction of flavours or aroma producing a

considerable number of new sweet and seductive liquors characterized by a

fragrant aroma.

The fame of these drinks spread so much in all Europe that among the novelties of

the “haute cousine” that Caterina de‟ Medici brought to France in 1533 for her

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marriage with the king there were also some liqueurs, like the famous “rosoli”. In

reality these products were known and produced in France, where in fact the

Benedictine abbey of Fècamp had already started the production of the even now

famous Bénédictine.

In the 19th century liqueurs began to be made in large quantities thank to the

invention of the continuos distillation alembic, which allowed to obtain neutral

alcohol at a low cost, which was used as basic ingredient. In this period were born

and spread flavours and drinks like cacao, mint, apricot, Cointreau, Grand

Marnier, curacao, anisette and morello cherry.

BITTERS

Bitters are liqueurs, or better, alcoholic drinks obtained through aromatization of

agricultural alcohol through infusion or maceration (of spices or fruit peels, but

above all of medical herbs). They are added with different quantities of sugar

according to the properties that the bitter is supposed to have: digestive, tonic or

aperitif.

The alcohol content goes from 25° to 45°.

Sugar content:

- EXTRA DRY: less than 30 gr/lt

- SEMI DRY: between 50 and 90 gr/lt

- SEMI SWEET: between 90 and 130 gr/lt

- SWEET: more than 130 gr/lt

Medical researches have demonstrated that the bitter subtances contained in

these liquors stimulate gastric secretions of the stomach and help the digestion.

The production techniques are a thousand-year-old art that goes back to the

Latins. In Italian the word “amaro” (Bitter) derives from the latin word

“Amarus”, but according to Eichoff the word comes from the sancript word

“amlas” from the verb “am” which means “to suffer”.

Ippocrates, father of medicine (he used to macerate Dittamo leaves and

wormwood in a strong and sweet wine) and Galen, the most famous roman

doctor, gave importance to the digestive and curative properties of plants in

general.

Another method used to obtain a bitter liquor is INFUSION:

Herbs and roots are pulverized, carefully mixed and then put into barrels to

macerate for a couple of months in an hydro-alcoholic solution. According to the

type of liquor the producer wants to obtain, the whole solution is dacanted,

filtrated or added to the liquid derived from the distillation of the first group of

ingredients. The product is afterwards mixed with agricultural alcohol and, it

depends on the different recipes, with sugar sirup. To complete the process the

whole liquid is left to settle for a precise time.

Before the bottling the liquid is added with distilled water to reach the right

alcohol content.

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CLASSIFICATION

The various bitters are divided in:

strong or extra strong bitters

medium bitters

light bitters

sweet bitters

- Strong or extra strong bitters:

These bitters are normally drunk after a meal, as digestive liquors. They have a

very bitter taste and the alcohol content is often higher than 40°. Some examples

are:

FERNET

AGOSTURA

UNICUM

PETRUS BOONEKAMP

UNDERBERG

- Medium bitters:

These liquors are quite bitter and dry and their alcohol content can go from 30°

to 36°. Some examples are:

RAMAZZOTTI

AMARO 18 ISOLABELLA

RADIS

AVERNA

MONTENEGRO

JÄGERMEISTER

- Light bitters:

These bitters have a considerable sugar content and a sweet taste. The alcohol

content goes from 16° to 31°. Some examples are:

DOM BAIRO

BRAULIO

CHINE

RHUBARB BITTERS

- Sweet bitters:

They have a pleasent bitterish taste. An example is: Amaretto di Saronno

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Unicum:

Alcohol content 42°, produced in Hungary. The tradition tells that a doctor

under Joseph II created it and gave the latin name to underline its uniqueness.

Petrus Boonekamp:

Alcohol content 45°. The name comes from its inventor, a trader, who started the

pruduction in 1777 using 40 herbs like gentian, rhubarb and liquorice.

Angostura:

Alcohol content between 45° and 70°. It is an aromatic bitter and it was

produced for the first time by J.G.B. Siegart, doctor in the army of Simon

Bolivar. The bitter was so successful that Siegart created a specific company in

Puerto de Espana in the Trinidad Island. The name of this liquor derives from

the city of Angostura in Venezuela, where Siegart used to live, which changed

its name in 1846 in Ciudad Bolivar.

Amaro Averna:

Alcohol content 35°. It was the liquor of the friars of the Holy Spirit monastery

in the Xiboli valley, who were often helped by the judge Salvatore Averna. As

form of gratitude the friars gave him the recipe.

Heerenberg:

The name comes from the inaccessible mountain where the precious ingredients

were picked. It is said that it was the favourite drink of the Teutonic Knights.

Ramazzotti:

Created by Ausonio Ramazzotti in a small shop situated in Borgo degli Ortolani

in Milan. Ramazzotti was the descendent of a family of warriors and leaders that

showed the capacity of facing the difficult moments of Italian history. He began

selling valuable Italian and foreign liquors and one day he thought that it was a

good idea to produce a tonique liquor suitable for every moment of the day and

very healthy. He stored different types of herbs and roots experimenting

mixtures of peppermint and rhubarb, gentian and chinaroot. Finally he chose 33

types of ingredients that conveyed a new taste to the liquor and he called it

“Antonio Felsina Ramazzotti”, without forgetting with “Felsina” the origins of

his family. Some years later he opened a wine shop in Via S. Margherita near the

“Scala” theatre. In 1847 the famous head office in via Canonica began to work.

Amaro Montenegro:

Alcohol content 23°. This liquor was born in 1884 thank to the experiments of

the famous distiller from Bologna Stanislao Cobianchi. In Montenegro he was

shoked by the properties of a local drink called KARIK. It was a very strong

digestive that avoided people from getting stomach ache.

In 1881 he went back to Turin where he learned how to macerate, distillate

and to measure out herbs and ingredients. Then he went to Bologna where he

settled down and created a distillery for the production of Amaro Montenegro.

The name is dedicated to the beautiful Princess Elena of Montenegro, who was

going to marry Vittorio Emanuele III king of Italy.

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In more than 100 years Amaro Montenegro has increased its success and now

is one of the leaders in the Italian market. The accurate mix of the ingredients

and the special process make it that classical product that the Italian poet

D‟annunzio called “the liqueur of virtues”.

Amaro Alpino Braulio:

This liquor was born in Bormio Valtellina (Italy) in 1826 invented by the

pharmacist Peloni. Braulio is the name of the mountain from which the

ingredients used in 1899 come. In 1859 the drink was offered to Giuseppe

Garibaldi and Ippolito Nievo, the author of “Memorie di un italiano”.

Amaro Bairo:

It goes back to the 17th century. In 1602 in the “Secretti Medicinali” the doctor

Pietro Michaeli called Bairo because of his place of origin decribes it.

Amer Picon:

France. Alcohol content 25°. It is generally used as aperitif.

Rhubarb liqueurs:

Liquors with a low alcohol content that use rhubarb as principal ingredient,

called also “Rhéum officinalis” of the family of Polygonaceae and known as

chinese rhubarb. As tonic liquor was famous in Asia but also among the ancient

Romans. The most successful Italian rhubarb liqueur is “Rabarbaro Zucca”

invented in 1845 by Carlo Zucca, its alcohol content is 16° and it is used both as

aperitif and digestive. From Piemont comes the “Rabarbaro Bergia”, produced

since 1870 in a small distillery of Turin in Corso Vittorio Emanuele. Only two

years later the king Vittorio Emanuele II made the couple Angelo and Ernestina

Bercia suppliers of the royal Family.

Amaretto di Saronno:

alcohol content 28°. In 1525 in Saronno, devastated by foreign armies, the

inhabitants started to rebuild the church “Santuario delle Grazie” and called the

artist Bernardino Luini to paint in fresco. To do the portrait of the Madonna he

chose the blond and polite widow he was living with. The woman, touched by

the choice of the artist, took some apricot stones and left them macerate in

spirits. Maybe it was an old local recipe and the artist appreciated it very much.

Produced by the ILLVA it is a sweet bitter known all over the world. It is so

famous that there are 492 imitations.

Chinaroot liqueurs:

Infusion of chinaroot, or chicona calisaya and succirubra, as well as rhubarb and

other aromatic or medicinal herbs. Normally the infusion is made with alcohol

dulcified with 360 gr/lt sugar. Three varieties are used: YELLOW (pregiate),

RED and GREY. Its alcohol content is between 30° and 33°.

The chinaroot is known in China since the 8th century and is prepared with rice

alcohol, which is probably the most suitable for the liqueur. Chinaroot is a wild

evergreen tree, between 12 and 15 metres tall but it can grow up till 30 metres. It

is to be found in the mountains Peru and Bolivia at 1500/2000 metres altitude. It

is now cultivated in India and in Asia.

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History: An American native, who was ill and had high temperature, tried to

drink some water with chinaroot and in a few days got considerably better. He

began to study the curative virtues of the bark of this tree and discovered the

power of the chinaroot. The people that knew the recipe kept it secret for many

years untill, in 1683, a spanish soldier got ill and having frequent high

temperature was cured with infusion of chinaroot. When he got over it, he

started to cure his fellow soldiers with the same infusion.

Some years later the countess of Cinchon, wife of the Peruvian viceroy got ill

and the european doctors tried to cure her without having success. Eventually an

Indian maid went to the palace of the viceroy with a misterious pulver which

could heal his wife. But other people say that was the spanish soldier the one,

who cured her. After one year the father of modern botany, Linneo, called the

famous magic root Cinchona.

The fame of chinaroot arrived soon to Portugal, Spain and England. In Italy it

was known since the traveller Antonio Belli had given it with some other south

american spices to the cardinal Juan de Lugo, who finally donated them to the

Jesuits to help poor people to recover.

When king Louis XIV of France got ill, the English doctor Talbot gave him the

misterous mixture of herbs and roots dissolved in a glass of wine and the king

quickly recovered. The success made this English doctor very famous and

requested.

Only in the half of the 18th century the chinaroot Elixirs became a real fashion

item. The company “Michael” started to produce it but it was then absorbed by

the “Martini e Rossi”.

Amaro Lucano:

The main liqueur of “Vena” has a secret recipe, which is handed on from father

to son. Derived from tipical officinal herbs of the Italian region, it has a full taste

that make it suitable for variuos tastings.

You can appreciate Amaro Lucano as aperitif with ice, lemon peel and seltz;

neat, as digestive liqueur, hot, as tonic and balsamic drink in winter and, last but

not least, as garnish for ice creams or desserts. As said before the recipe is

completely secret: The only thing that comes out from the laboratories in Pisticci

is the name of some herbs that make up the original mixture.

Particular attention in this work is given to the “Branca” Family, that

produces the famous bitters “FERNET BRANCA” and “BRANCA

MENTA” ( as well as other products) since 1845.

It is important to remember that this family is supporting the A.I.B.E.S.

(Italian Barmen and Supporters Association) and in particular the I.B.A.

(International Bartender’s Association).

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Fernet Branca:

“This liquor is obtained mixing diligently certain herbs, leaves and spices [...] it

has particular and beneficiant properties, that allowed it to be one of the most

successful liquors all over the world for about a century”.

This is how the Italian encyclopaedia “Treccani” in its last edition defines the

Fernet Branca, one of the oldest Italian brands in the world.

The Fernet Branca, born in 1845, has mantained in its 160 years of life the

vivacity and bound, which allowed it to be appreciated not only in the European

market, but also in South America and Asia. Its secret recipe, handed on in the

Branca family, has always the same exellent quality that make it nowadays the

tipical digestive liqueur characterized by its peculiar taste.

The herbs and spices which are contained in the liqueur, about 30, come from

four Continents (laurel, aloe, anice seeds, bitter orange, basil, cardamomo,

liquorice, nutmeg, peppermint, rhubarb, saffron, myrrh, coriander, calamus,

bitter citron, cascarilla). All types of ingredients are used: roots, leaves, plants,

flowers mixed to produce infusions and decoctions maintain the same properties

that are to find in the Fernet Branca. To reach a complete maturation and quality

it has to remain for more than one year in oak barrels.

Fernet Branca has a light brown colour with orange reflections. Its tipical

parfum is intense, equilibrate, rich and counts on bitter features. Its alcohol

content si 43°. As the lable on the bottle says: ” Fernet Branca is appreciated all

over the world for his qualities, it is particulary indicated after meals ” and “ you

can drink it neat, with ice, with coffee, with still water, cola, soda or other

sparkling drinks”.

Its particular dry, clean and harmonic taste is perfect for sushi and other ethnic

dishes. This is to testify that Fernet Branca maintains still nowadays that aroma

and taste that is so modern and allows to make wonderful cocktails.

The Branca company has kept, in its long history, respecting the brand and the

custumers. It has constantly protected the uniqueness and quality of its products.

Taking care about the continuity, the family could improve the brand, the

packaging and idea of the liqueur in the world. The innovative communication

strategy was focused on the uniqueness of the product and on its particular

features using also an aggressive music as background for the advertisements,

which highlights the magic properties of the bitter.

HISTORY

In 1845 Bernardino Branca establishes the “Fratelli Branca” company and starts

producing Fernet, the worldwide famous bitter, in the first factory in Corso

Porta Nuova, Milan. Bernardino Branca, autodidact apothecary, created an elixir

to heal a considerable number of indispositions with a Swedish doctor called

Fernet.

In a short time, thank to the idea of the inventor and to the qualities of the

liqueur, the Fernet Branca becomes famous. The first advertisement dealing

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with this product was included in the newspaper “La perseveranza” in February

1865. Branca is helped in his work also by Padre Nappi, manager of the Italian

hospital “Fatebenefratelli”, who declares that this liqueur has been an efficient

medicament for “asiatic” cholera in the last part of the 18th century.

In 1861, on the occasion of the Exposition of Florence, was awarded a price to

the Fernet Branca for the first time: the Gold Medal and the Great Diploma of

Honour for its qualities. The same honours came from London in 1862 and

Philadelphia in 1876 and once more from Italy in 1881 during the National

Exposition of Milan. In 1900 the Fernet Branca received another Gold Medal in

the World Exposition of Paris. In the following years the distillery of Branca

brothers will take part to many other events in Italy and abroad.

In 1877 Stefano Branca, son of the establisher, tranforms the “Fratelli Branca” in

a collective company and when he dies in 1881 his wife, Maria Scala, manages

the company untill their son Bernardino reaches the adult age.

In 1893 Leopoldo Metlicovitz creates the famous Branca symbol, registered in

November 1905, which represents an eagle with outspread wings, that is holding

a bottle of the liqueur, flying over the planet Earth.

In the end of the 18th century the Branca Distillery is spreading in Europe, in

America and in Asia. This phenomenon is testified by many posters written in

Arabic, Cyrillic, German, French and other languages. In fact at that time the

grade of internationalization that the company achieves was unbelivable. The

name Fernet Branca crosses the ocean and becomes famous in America also

because of the emigrants from Italy.

In the same period the company starts to introduce other products like

Chartreuse, Tamarindo, Alchermes, Vermuth and others. Among them there is

the Cognac Croix Rouge, which will be later called Vieux Cognac Supérieur.

This is the only one, among these secundary products, to be still nowadays well

known as Brandy Stravecchio Branca. After the second World War, in 1951, the

Branca Family had to abandon the use of the name Cognac because of an

agreement with France.

In 1907 Dino Branca becomes leader of the company. Between 1908 and 1913

plans and builds the factory in Via Resegone, Milan. Subsequently he creates the

“Branca Brothers joint-stock company”. In 1925 the factory of Saint-Louis in

France is opened and starts the production of Fernet Branca in Argentina thank

to a lincensee. But the basic mixture of ingredient is always send from Italy.

Many factories are created in the following years in Stuttgart (1926), Chiasso

(1932), New York (1934). In 1940 the Branca company takes over the

production in Buenos Aires to work directly in the country.

The company is not only busy with the improvement of the product but takes

part to the life of the city where it works: Milan. The Branca Family was one of

the promoters and sponsors of the “Scala” theatre (1913).

In 1943 the bombs on Milan demage Via Broletto and Via Resegone and the

factories in France and Germany, but the production continues in New York and

Buenos Aires. In 1955 the centres of Stuttgart, Saint-Louis and Lugano restart

the production completely renewed. The sales of Fernet Branca in Germany are

very high.

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The second half of the 20th century shows important achievements for the

Branca company. Bernardino names his sons Pier Luigi, Stefano, Giuseppe and

Carlo leaders of the company and he retires. The management activity of

Bernardino had but renewed the whole system of Branca company and created

new chances in the world trade.

The new generation brings loads of novelties. In 1965 starts the production of

Brancamenta, another successful liqueur, which is a creature of the 60‟s because

of the desires of new tastes and fashion after the destruction of the second World

War. In 1981 the company creates the Service Centre “Maria Branca” to honour

her. It deals with the global control of the ingredients, with the production and

the distribution.

In the last decades of the century the Branca Family makes important join-

ventures and buy-outs. The Carpano company with its Vermuths “Punt e Mes”,

“Antica Formula” and “Caffè Borghetti”; Villa Branca with its incredible wines

Chianti Classico, Chianti Riserva, Vinsanto and olive oil; Candolini company of

Tarceto with its spirits are all buy-outs of the Branca Family.

The tower in “Sempione park” in Milan returns to its beauty in 2002 after having

being renewed with the sponsor of the Branca company, which still now, as in

its long history, wants to demonstrate his attention for the life of Milan. The

tower is now called “Branca Tower”.

When Pierluigi Branca dies, in 1999, his brother Giuseppe becomes President

and his son Niccolò managing director of the company.

Bitters are not only digestive Liquors, but are also aperitifs:

APERITIF:

The word comes from the Latin “aperire” (open the stomach and prepare it for a

good digestion). Now the idea of aperitif is very different according to the

different countries. It can be a distillate like Arrak or Vodka, a dry or dessert

wine like Medeine or Sherry or simply a cocktail.

The difference is to find in the herbs and botanicals that are used.

For example:

Bitter Campari:

Born in 1867, it was created by Gasparre Campari, who, after having learned the

work in a liqueur store, opened his own store near the Dome in Milan. Slightly

after the opening, the “Caffé Campari” became a meeting point for a lot of

people. In the meanwhile he tried to invent new recipes and mixtures and now

the Campari company produces 9000 bottles per hour.

Factories: 30.850 square metres.

9.000 bottles per hour and 160.000 “Campari Soda” per hour.

33.600.000 bottles per years.

21 factories.

Present in 129 countries.

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Serving bitters

Bitters served as aperitifs or digestifs are usually served:

Neat

On-the-rocks

With citrus juices

With mixers such as soda water or lemonade

Aromatic bitters are used as flavouring in various cocktails while bitters drunk as aperitifs and

digestifs are considered to be escellent and quick effective cures for stomach upsets.

ANIS - FLAVOURED BEVERAGES

Anis or aniseed-flavoured drinks are also called pastis drinks. These drinks are all based on the

star anise or its seeds which have a distinct and unique minty-liquorice flavour.

The earliest and original version was called absinthe, an alcoholic beverage made from

wormwood (artemesia absinthium) and 15 other herbs likes anise, parsley, camomile and

coriander.

Created in 1790 in Neuchậtel, Switzerland by a Frenchman, Dr Pierre Ordinaire who created the

alcohol-based infusion as a health – giving drug. He found that the effects of the different herbs,

particularly the wormwood, were heightend when the infusion was steeped in an infusion with

an alcoholic strength of about 70% alohol by volume.

The popularity of the drink came to an abrupt and sad ending in 1905. A swiss farmer named

Jean Lanfray who had been drinking very heavily (6 quarts of wine, half a dozen brandies and a

few glasses of asinthe) went on a rapage and shot dead his pregnant wife and 2 daughters, and

then bungled a suicide attempt.

The reactrion was swift and severe – the ingredients, especially the wormwood, used in the

drink (rather than the high alcoholic strength of the drink or the farmer‟s heavy drinking bringe)

was blamed for the tragedy.

The wormwood became the scapegoat for the incident and absinthe was tagged as a

hallucinogenic and this led to the drink being banned throughout Europe by 1915.

Many other anis – flavoured then drinks sprang up after that to fill in the gap left by the banned

beverage. Some of these drinks are still in existence and have since become a tradition,

especially in France. By the end of the first world war, France had lifted the ban on absinthe but

decreed that wormwood could not be used in its production. This new drinks was renamed anis

to distinguish it from absinthe.

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Anis drinks are based on neutral spirits from fermented grape or beet root mash and distilled to

high proof in continuous stills. These high – proof spirits are then used to macerate a mixture of

aromatic herbs like star anise, hyssop, balm – mint, fennel and in some cases liquorice root.

The other main ingredient of anis drinks is sugar which is used to stabilise the volatile oils from

the anise, called anethol. It is this vital ingredient that causes the drink to change colour when

water is added. The cold water causes the oils to emulsify in a suspension and turns the clear –

yellow drink a cloudy white.

Traditionally, those who preferred to drink their anis a little sweeter, would place a lump of

sugar on a special perforated spoon above the glass and pour the cold water, slowly, through the

sugar to dissolve the sugar to sweeten the drink.

ANIS OR PASTIS?

Another name often confused with anis is Pastis. Anis is bold yellow in

colour and turns a cloudy yelow when cold water is added. Its anise –

flavours are introduced into the spirit base by maceration.

Pastis is brown – yellow and turns whitish-grey when cold water is added.

It has a stronger flavour than anis because of the use of liquorice to

flavour the drink. While liquorice has a similar flavour to anise, it is very

much stronger than the flavours associated with anise.

The most famous brand of anis is Pernod while pastis are sold under brands like Ricard, Pastis

51, Casanis and Alize.

Pernod is now the only anis-based drink that is of any consequence on the French market. It is

drunk with ice-cold water with the water being added slowly until the clear-yellow Pernod turns

cloudy pale yellow.

Ricard a pastis had always been less popular than Pernod, an anis. Though Ricard is still in

production, the firm merged with Pernod in 1971. Now between tnem, the two brands together

control almost 80 percent of the French anis-pastis market which sells 12 millions cases a year!

Serving anis-flavoured drinks

Anise-flavoured beverages are commonly served in French-continental restauratns as aperitifs

whith cold or iced water in a tall highball. The anis is poured into a glass without ice while the

cold or iced water is served separately in a small decanter. A swizzle stick is als oprovided.

The drink is served using “velvet service” – the anis and water is brought to the table and mixed

in front of the guest. The addition of the cold wateer turns the clear yellow anis a milky yellow.

Pernod is also used in flambè menu items like Pernod Prawns.

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LIQUEUR

LIQUEUR _ The word is derived from the latin word liquefacere, meaning to dissolve or melt.

CORDIAL – The word is derived from the latin word Cor or Cordis, meaning heart, because

the earliest cordials were administered to the sick to stimulate the heart and lighten the spirit.

Liqueur is generally accepted as the European name and Cordial as the American. Both contain

up to 35% of some sweetening agent. The alcoholic content is between 15% and 55%

Liqueurs are produced by combining an alcoholic base with various flavoring agents,

sweetening and in some cases also colouring matter.

The alcoholic base can be from any of these sources:

Neutral spirit

Grape brandy such as Cognac

Fruit brandy such as Kirshwasser

Whisky or Whiskey

Rum

Using distinctive tasting spirits like rums or cognac provides additional flavour and character to

a liqueur but increases its cost of production.

The list of ingredients used as flavouring in liqueurs is almost endless: fruit, seeds, Kernels,

leaves, plants, barks, peels, flowers, herbs, spices, milk, cream, honey and even metals like

silver or gold are sometimes added.

Pure cane or beet root sugar is commonly used thought honey is also used to sweeten some

liqueurs.

Depending on the type of ingredients used for a liqueur, colouring matter may or may not have

to be added. For example a liqueur that is supposed to be cherry flavoured would lose some of

its visual attractiveness if it is packaged as a colourless liquid.

Liqueurs usually obtain colour from the flavouring agents like fruits and flowers but some like

blue Curacao are artificially coloured to make them more attractive and interesting.

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PRODUCTION

There are two main ways of producing liqueurs.

Cold Method- Maceration

Hot method- Percolation, Distillation

Maceration

This is a process that can take as long as one year. Ingredients are placed directly into the spirit

and allowed to steep until sufficient amounts of the aromas and flavour have been extracted into

the spirit. After steeping, the spirit is drawn off and filtered, water as added and the colour

adjusted. Finally, it is blended with sugar syroup or honey for consistency of taste. It is allowed

to age or “marry” from several months to a year, in order to blend the flavours before bottling.

Percolation

The method is similar to the percolation of coffee. Botanicals are placed in a basket- like

container at the top of the tank. Spirits from the bottom of the tank are then pumped to the top

and sprayed over the botanicals, dripping back to the bottom to be percolated over and over

until the desired flavour has been extracted.

Distillation

This process is usually employed with most seeds, peels, flowers, roots, barks, plants or a

combination of some of these. The ingredients are first “softened” by soaking in brandy for

several days before being transferred to a pot still, where it is distilled

FLAVOURING AGENTS

Fruits: lemon, orange, banana, apricot

Flowers: violet, lavender, rose, orange blossom

Herbs: peppermint, vermin, lime blossom

Barks: cinnamon, angostura

Roost: angelica, liquorice, gentian

Seeds: coriander, juniper berries, almond, vanilla caraway, clove, cacao

THERE ARE FOUR MAIN CATEGORIES OF LIQUEURS

A. Fruit liqueurs

B. Citrus liqueurs

C. Mixed and Single Herb Liqueurs

D. Bean and Kernel Liqueurs

A) Fruit Liqueurs

Cherry Brandy, Apricot brandy and Peach Brandy are all sweet liqueurs. Although they

are called Brandyes, they are not eaux-de-vie. They are liqueurs and are produced in a

number of countries, including England.

Maraschino from Italy is made from sour marasca cherries and crushed kernels.

Sometimes sugar and flower-blossom perfumed are added.

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Crème de Cassis, from Dijon areas is made from blackcurrant and grape brandy.

American Southern Comfort, is a Bourbon whiskey from USA with peach and orange

flavors added.

Crème de Banana, a pure spirit from Australia flavored with banana

B) Citrus Liqueurs

Some of the best- known liqueurs are those made from citrus fruit. The word “curacao” means a

liqueur made with fruit from Curacao in the West Indies. It is generic term used to describe a

range of liqueurs in which the predominant flawour is derived from the peel of the orange.

Curacao are water-white liqueurs to which colouring is added to obtain different colours

– orange, blue and white. “Tripple Sec” curacao has a strength of 45% volume alcohol.

Cointreau is among the more popular triple sec curacaos.

Grand Marnier, another well –known curacao, is made in the Bordeaux region with a

fine champagne cognac base.

Van der Hum (a South African liqueur) is a variation made from nartjies- a native

orange variant, and other flavouring ingredients.

Forbiden Fruit, from USA is made from Shaddoch- a type of grapefruit. It has the

bittersweet flavour of citrus.

Rock and Rye, another American liqueur made with rye whiskey and flavored with

citrus fruit.

C) Mixed and Single Herb Liqueurs

Herb liqueurs have a particular attraction for the palate, because of their subtlety of flavours.

Some are derived from a number of mixed herbs while others from only one

Drambuie, the older and better known scotch whisky, is known for its popularity and its

history, but not for its herbal ingredients.

Glen Mist is the second oldest whisky liqueur. It is flavoured with a blend of herbs,

spices and honey.

Benedictine DOM. In 1510, Monk Dom Bernardo Vinceli formulated the recipe for this

world famous French liqueur at the Abbey in Fe-champ, Normandy). After blending,

Benedictine is aged for about 4 years before it is bottled.

Dom stands for Deo Optimo Maximo (to God, Most Good, Most Great).

Chartreuse was originally formulated in 1605 in Grenoble, France. It is made from more

than 130 herbs and spices in a brandy base.

Yellow chartreuse is slightly sweet. Honey rather than sugar is added.

Green Chartreuse is slightly drier with a spicy, peppermint taste.

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Absinthe is an excellent example of liqueur with the flavour of a single herb the

predominating factor.

Goldwasser, a water- white liqueur is flavoured with aniseed and caraway, with gold

flakes added.

Mint liqueur is single- flavoured. A example, Crème de Menthe.

D) Bean and Kernel Liqueur

These are made from cocoa beans, fruit, kernels, coffee beans, nut and vanilla beans.

Crème de Cacao is made by maceration or infusion of the Venezuelan

cocoa beans.

Tia Maria is a Jamaican cane spirit flavoured with Blue Mountain

coffee extracts.

Kahlua is a Mexican coffee liqueur.

Crème liqueur or Advocat, is a thick custard-like liqueur made from

eggs yolks and grape brandy.

STORING LIQUEURS

LIqueurs generally have a long shelf-life because of the alcoholic and sugar content. However,

some precautions should be taken to ensure they are stored and served in their best conditions:

Store away from light in a cool dark place as light destroys the colour

May require refrigeration if eggs, milk or cream is used to produce the liqueurs.

Some are best served chilled and should be stored in that manner

SERVING LIQUEURS

Liqueurs be served neat, on the rocks, frappe, in cocktails or in cooking. If not overly sweet,

liqueurs can be drunk neat. Such liqueurs should be served in a liqueur thimbles.

Those liqueurs that are very sweet and rich tasting are best served on the rocks.

Frappe served over crushed or chipped ice is a popular way to drink liqueurs especially with

peppermint liqueurs.

Cocktails are where liqueurs really come into their own. Liqueur have become almost

indispensable in creating modern cocktails where their colours and exotic flavours are used to

create a wide and never ending list of drinks: from shooters to the what must be the ultimate use

of liqueurs- the mullet- layered liqueur – only Pousse Cafè or Rainbow cocktail.

The Pousse Cafè which means “push down the coffee” is an after dinner drink. This multi-

layerd drink is created by pouring different liqueurs into a tall, narrow liqueur thimble. If carried

out correctly, the layers will remain separate, each floating on the layer below. This is possible

because of the different specific density of each liqueur – the heaviest is poured in first and

forms the bottom layer, while the lightest, usually an eau- de- vie, floats above the rest.

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GLOSSARY

The glossary of liqueurs that appears over the next few pages is by no mean exhaustive. The

hugh range of liqueurs is mind-bogging and continuously increasing as producers experiment

with different flavouring agents and their combinations.

Those listing in Bold Italics indicate proprietary names, i.e. brand names of the liqueurs while

those listed in Bold indicate generic names, i.e. styles of liqueur.

Abricotine A French apricot- flavored liqueur. A propriety na,me

Advocat Dutch liqueur made from eggs yolks, sugar and brandy. This bright

yellow, thick and creamy liqueur is popularly used to make light

cocktails such as the Snowball. It should be kept refrigerated as it spoils

quickly.

Aki A japans plun liqueur that is red and has a distinctive cherry- berrish

flavour.

Amaretto An Italian liqueur made with apricot and almond. The best known brand

is Amaretto di Saronno. Some others less expensive brands use apricot

kernels rather than almonds to balance the natural sweetness of apricot.

Amarula A South African liqueur made with the exotic tasting Marula (Elephant

tree) fruit. After being distilled and aged in oak, fresh cream is added

before it is bottled. Once opened, it must be kept refrigerated as it spoils

quickly.

Anisette A very sweet, clear, colourless aniseed-flavoured liqueur. A high

quality version is made by the French firm of Marie Brizard.

Apricot Brandy A highly-flavoured liqueur made from apricots

Apry An Apricot liqueur made by the French firm of Marie Brizard.

Aurum A pale gold Italian liqueur made from oranges and orange peels with a

brandy base.

B&B Short for Benedictine and Brandy. A liqueur based on equal parts of

Benedictine D.O.M ad Brandy. Popular in the USA.

Bailey’s Original Irish Cream

Irish whiskey and pure dairy cream are delicately sweetened to make

his world famous and popular cream based liqueur. Many brands have

tried to copy this liqueur but without much success. Once opened, it

must be kept refrigerated as it spoils quickly. Best served chilled or on

ice.

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Benedictine

A sweet, herb flavoured, brandy-based liqueur. D.O.M. It is one of the

oldest liqueurs in the world and originally made by Benedictine monks.

(D.O.M. is short “Deo Optimo Maximo” which in latins means “To

God, Most Good, Most Great”)

Cassis

This French blackcurrant liqueur is produced by adding sugar to

blackcurrants macerated in alcohol. Additional colouring is sometimes

provided by blending with a small amount of raspberries and

redcurrants (up to 5%). No other colouring matter is allowed.

Chambord This elegant and fine French raspberry liqueur is also blended with herb

and honey. Bottled in very distinctive round-shaped bottles that are

shaped like an orb.

Charleston Follies This exotic tropical-fruit flavoured liqueur is dominated by its passion-

fruit and peach flavour. THEY ARE PACKAGED IN A

DISTINCTIVE OPAQUE SILVERY bottles that resemble a cocktail

shaker.

Chartreuse A world famous liqueur manufactured at the Grande Chartrouse

monastery, near Grenoble, France. The Carthusian Monks still produce

this liqueur from a secret recipe of 130 items. There are 2 versions of

Chartreuse, one is clear light green in colour with a higher alcoholic

strength (55% alcohol by volume), the other is clear yellow, lower in

alcoholic strength (43% alcohol by volume) and sweeter.

Cherry brandy A liqueur distilled from the juice of ripe cherries and cherry stones.

Crushed, these stones yeld a valuable oil which gives Cherry Brandy its

distinctive bitter almond finish.

Cointreau One of the best known French Curacao Triple Secs. It is sold in a

distinctive square-shaped bottle. It is pale yellow and obtains its delicate

orange-flòavour from the steeping of a blend of orange peels and

through distillation, mixed with various herbs and spices.

Crème de Banane A sweet, clear yellow liqueur made by macerating bananas in pure

alcohol. It has very strong banana bouquet.

Crème de Cacao A very sweet liqueur with a strong cocoa cum vanilla flavour. The name

Chouao which usually appears on the label, is a district in Venezuela,

reputed to produce the best cocoa beans in the world.

Crème de Grand Marnier The most recent variation to the Grand Marnier range with fresh

cream added to the original Grand Marnier liqueur. Should be kept

refrigerated as it spoils quickly.

Crème de Menthe A mint flavoured liqueur, possessing valuable digestive properties. It is

made with grain spirits flavoured with peppermint leaves and

sweetened. It is made in 2 colours white (clear) and dark clear green.

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Drambuie A liqueur made in Scotland, it has attained a world-wide rerputation.

Based on mature Scottish malt whisky, it is flavoured with herbs and

heater honey. The name Drambuie is from the Gaelic “an dram buid

heach”, meaning “ the drink that satisfies”. The Drambuie recipe is said

to have been given to the Mackinnon family of Edimburgh by Bonnie

Prince Charlie for sheltering him during the illated rebellion against the

English in 1745. It has remained a family secret ever since.

Frangelico This Italian liqueur is made from wild hezlenuts and herbs its distinctive

shaped bottle hold a delicate, sweet yet full flavouired golden-brown

liqueur.

Goldwasser A German liqueur that is sweet, clear and colourless with gold flakes

suspended in it. It is flavour3ed with aniseed, cinnamiìon and cumin.

The most famous producer is Danzig.

Kahlùa A dark brown Mexican coffee liqueur made from coffee, cocoa beans,

vanilla and brandy base.

Liquore Galliano This clear, deep amber liqueur is made from herbs, roots and flowers

with a neutral spirit. It has a licorice and anisette flavour. It is made

famous by the Californian cocktail called Harwey Wallbanger. Galliano

is a property name of an Italian company that produces Amaretto and

Sambuca. It is marketed in a distinctive tall tapered bottle.

Malibù A popular liqueur made from coconut and light Jamaican Rum. It is

marketed in a distinctive opaque white bottle.

Maraschino A sweet colourless cherry-flavoured originating in Italy. It may have a

small amount of Kirshwasser added to give it additional character and

finesse.

Mandarine A French liqueur flavoured with fresh tangerine Napoleon peels

distilled with old brandy.

Midori This popular and fragrant Japanese light, clear green liqueur is

flavoured with musk melon.

Ouzo A Greek liqueur with aniseed flavour similar to Anisette but less sweet.

Parfait Amour A highly scented French liqueur that is attractively violet in colour. It is

scented with citrus oils and spiced herbs. The colouring is obtained

from flowers petals.

Passoa Tropical fruits are used to make this exotic amber-coloured liqueur with

a distinctive passion-friuit bouquet and flavour.

Peach Brandy A dark brandy-coloured liqueur with peach flavour

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Peach Schnapps A clear peach flavoured fruit brandy-like liqueur.

Peppermint Get A clear, green peppermint-flavoured liqueur

Pisang Ambon A bright clear green liqueur flavoured with bananas and other tropical

fruits.

Sambuca An Italian liqueur with soft but distinctive anisette flavour obtained

from liquorice roots and with elderbush. It is rather sweet.

Southern Comfort An American liqueur made with neutral spirit and peaches. Often

wrongly said to be based on Bourbon, this liqueur has become popular

in recent times.

Strega Also called “witches Liqueur”. This bright yellow-liqueur gets its

colour from Saffron and its unique herb-flavours from a blend of some

70 herbs. This Italian liqueur is not overly sweetened. It goes very well

with ice-creams

Tia Maria A Jamaican liqueur based on rum and flavoured with Blue Mountain

Coffee extracts and spices.

Triple sec A colourless liqueur with sweet orange flavour obtained by dtepping

pure alcohol with ornìange peels from the islands of curacao.

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RUM

When one talk about rum the first thing that comes to mind is pirates, Caribbean islands, exotic

atmosphere, tropical beaches, Creole cuisine, salsa, reggae and calypso. This is all part of the

extraordinary world that is rum, a spirit that is associated with many Caribbean countries, the

USA and South America. It brings them together in an imaginary “commonwealth of cane

sugar”, a region where the only thing missing would be an imaginary “Minister of Rum” to

govern.

Going back to reality… let‟s see the origins of rum.

Firstly it is important to mention that rum is a product that derives from cane sugar. Its origin

however is not from the Caribbean but Christopher Columbus brought it in 1493 in the

occasion of his second trip in the "New World” from the Canary Islands.

The name.

There are many hypothesis regarding the origin of the term rum, many thinks that the name

derives from “rumbullion” a term from the Devonshire dialect meaning uproar. It could also

come from the term “roemer”, which is a large glass that the Dutch sailors used on their trip

towards the Antilles. Another hypothesis is that rum comes from the term “saccharum

officinarum” the botanic name of cane sugar, and it seems to be the most probable belief even if

it is practically impossible to find out.

In was in Barbados around the 1600 that there were news of the first trials of distillation of the

fermented juice of cane sugar, but the result could not have been the best, it was a raw alcoholic

drink that was called "kill-devil".

Father Jean-Baptiste Labat, a French missionary of the Martinique Island heard about this

extremely alcoholic drink and became curious. After having tried it he described it as a strong

mix of liquid with an unpleasant taste, certainly an old rum relative of our time.

Rum in the Caribbean

Slowly the distillation of rum was widespread in the whole of the Caribbean: Cuba, Barbados,

Martinique, Jamaica… every island had their own rum production, and each rum had its own

unique characteristics to differentiate, the French islands took the letter H becoming “rhum”

while in Spanish speaking islands became “ron”.

African slaves with the job of picking cane sugar considered rum a nearly sacred drink. They

were convinced that it was able to cure any disease or infection as well as fighting against

tiredness and give courage.

The pirates also thought the same, there was not a day were they did not use any, they would

use it as a disinfectant, against scurvy, to gain bravery during fights and during heavy drinking

sessions that followed winning battles.

Surprisingly, even in the United States and especially in the New England area, rum production

became the most important industry in the whole of the state. George Washington was also a

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great admirer of this spirit, and he ordered a barrel of the best rum to celebrate his election win

to become president.

Popularity

It is certain that Cuba has played a big part in giving rum international popularity, just think of a

few of some of the most popular drinks in the world like " Cuba Libre", "Daiquiri", "Mary

Pickford”, “Hemingway Special”, “Presidente” and “Mojito” are all from the “Isla Grande”.

The Prohibition

The start of the Prohibition in the United States (1920) marks an important date for rum and

Cuba. It‟s the start of the “wet weekends” where thousands of Americans went to Cuba to

satisfy their thirst. And so rum became the real star of the blended drinks. In a Havana filled

with big hotels, American cars, gangsters, Hollywood actors, people out for adventure and

bored millionaires they all gathered side by side when it was time for a cocktail all drinking

rum cocktails in bars with fascinating names such as: "Dos Hermanos", "Sloppy Joe's",

"Tropicana", "Nacional" and "Jockey Club".

Hemingway

Hemingway contributed a lot to the popularity of rum, this is also thanks to his books. He was

a great drinker, he drank numerous amounts of "Daiquiri" and "Mojito" he practically made

“Floridita” and “Bodeguita del Medio” famous. His popular saying: “Mi Daiquiri en la

Floridita, mi Mojito en la Bodeguita”. At Floridita the stool where he usually sat is permanently

reserved, and well protected by a chain.

Rum today

Nowadays rum is one of the most popular drinks. The Caribbean, Central and South America

for years were visited by thousands of tourists taking trips. They gave a great impulse to its

popularity, it is not at all rare to see a wide selection of rum in any bar, but a few years back it

was unthinkable.

The production

Rum is produced according to two methods:

The first is the so called “agricultural” method that is carried out through the distillation of the

fermented sugar cane juice, the second is the so called “industrial method” where the molasses

derived from the preparation of cane sugar is worked on after the extraction process is finished.

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INDUSTRIAL METHOD

After it‟s been picked the cane sugar is then pressed to extract the juice (in French it‟s called

“vesou” and in Spanish “guarapo” once it is extracted it is boiled to get rid of any impurities,

remains and to get rid of the water in the liquid itself. The end result is a dense dark syrup that

is centrifuged (a method that is used to separate the sugar from the molasses). The sugar

extracted is in the form a small crystals, it will be put out to dry and be ready to put into

business, while the remaining molasses is sent to distilleries. After the molasses is placed in

large containers and mixed with water, it will be ready for specific yeast. The mix of water,

yeasts and molasses called “wash” and in Spanish “baticion” passes to the fermentation phase in

inox containers for a period of 12 to 48 hours, where the yeasts will transform the sugars in the

molasses into alcohol. At this point the fermented molasses is ready for the next distillation

stage. The distillation can take place either in pot stills or in column stills.

AGRICULTURAL METHOD

In the agricultural method, after extracting, the cane juice moves directly to fermentation,

skipping the centrifuge process where in the industrial method it separates the sugar from the

molasses. The next step is the distillation phase.

Rums were categorised not only by their agricultural or industrial distillation methods, but up to

not so long ago they were divided into white, dark and gold rum. Currently the more modern

rum classification has different typologies that can be grouped in:

White Rum Also called “light”, “silver” or “blanco” it is usually rum aged for no more

than one year, it is frequently filtered to take away the slight amber colour from time

spent in the barrel. It is the best sold rum category in the world.

Gold Rum Also called “ambré” or “oro” this rum is aged for a period of 1 to 3 years.

Dark Rum Also called “black”, rum that mainly comes from Jamaica or Bermuda,

they are differentiated by the aging process in charred barrels, the use of the dunder

(the remains from the distillation process, yeast, bacteria dn acids, that starts

fermentation, a bit like the "sour mash" with whisky), and the molasses and caramel

taste that renders it unique.

Premium Rum It is a privileged aged rum that has spent a long time in the barrel. The

“single batch” or “single cask” rum also belong in this category, the uniqueness is that

they have not been blended but bottled directly from the barrel of maturation.

Over-Proof Rum Rum which is bottled with a higher gradation than the standard 40%

alcoholic volume. The most common gradation us the 151 proof that corresponds to 75

alcoholic grades, it can also reach 160 proof that corresponds to 80% alcoholic volume.

In Jamaica the over-proofs are called “Jamaican wines”.

Spiced and Flavoured Rum This type of rum is infused with fruit or spices, usually

with a lower gradation that usual, but it isn‟t an on going rule, they have become very

popular especially in the American market.

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Naval Rum The term “naval rum” or Navy Rum doesn‟t have an official

classification, it is a particular style of rum that is differentiated to the others by its dark

colour, its high alcoholic gradation and its tannic quality. For more than 300 years the

Royal Navy has given its sailors the "tot", the daily amount of rum. Not all the sailors

knew how to handle their “tot” and after some accidents, some even fatal due to their

drunk state due to excessive amounts of alcohol, in 1740 the admiral Vernon ordered

that the daily amount of rum be diluted with water and lime juice measuring 2 to 1 and

split in half, one in the morning and one in the evening. This blend called “grog” (from

the nickname given to the admiral Vernon) for the sailors had 2 affects: one to fight the

drunkenness and to be a great remedy against scurvy at the same time. This old

tradition of the Royal Navy started in Jamaica in 1665, and finished in 1970 when the

Admiralty said that there was no more room for such an old tradition in the modern

navy, and so, on the 31st of July of that year the last “tot” of rum was drunk aboard all

the Royal Navy ships. That day will be remembered by tall sailors as “Black Tot Day”.

It said that on that occasion, even the hardest men of the sea shed a tear for such an old

tradition. After the 31st of July some were unable to take the loss that they discharged

themselves.

Bottling and aging

Rum is frequently blended before the bottling process, this is to harmonise the different types to

make them softer and to correct any imperfections. This happens because the aging process in a

hot and humid climate like the Caribbean can make the spirit less pleasant, like a high alcoholic

gradation. An expert hand from the "master blender" is therefore necessary in order to

rebalance. The climate factor is very important, and it is also important to mention that a year

spent aging in a tropical climate is the same as 3 years in a cold climate, like Scotland for

example. The "master blender" needs to keep this in mind before the bottling phase, without

forgetting that evaporation can reach 10% a year compared with approximately 2% of whisky or

cognac. For this reason in many countries producers think that to age rum for more than 8 years

is counter-productive. The amount of rum to receive a long aging process is limited, a much

higher amount of rum production in the world is put into the market as white ("blanco", "plata"

or silver").

In some countries the aging date refers to the youngest rum in the bottle, while in other

countries this is the oldest.

Whether it‟s blanco, dark, silver, gold, over-proof agricultural or industrial rum is undoubtedly

one of the most popular spirits of our time, but which is the best? Which is the nicest? That is

impossible to answer, but for curiosity I quote an anecdote from an American writer, he went to

the island of Trinidad to write an article on rum, as soon as he arrived at passport control the

officer asked him why he was visiting. He answered: “I‟m here to write an article on rum”, the

officer smiled happily and said: “Do you like rum?”, “Yes!” “Now that we're here can I ask

what is your favourite Trinidadian rum?” The officer replied with no hesitation: “The one that

will end up in my glass!”.

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RUM GLOSSARY

A Acre - unit of surface measurement equal to 43,560 square feet,or 0.4 hectare.

Agricole - Fr., agricultural, rhum agricole, rhum made fresh cane juice, as opposed to rhum industriel,

which is made from molasses.

Aguardiente de caña - a distilled spirit produced from sugar cane or molasses, bottled directly from the

still without aging.

Aldehyde - colorless volatile liquid, obtained from alcohol by oxidation.

Alembic - Fr., alembic, pot still, machinery used for rum distilling. Was invented in 1694 by Father

Labat.

Analyzing column - first column of a multiple-column still. Also known as the beer still.

Añejo- Sp., aged, there is no requirement as to how old rum has to be to be called añejo .

Angel's Sare: Term used to describe the amount of rum that is lost during evaporation process rum is

aged in oak casks or barrels. The process is much more rapid than wine loss due to the hot Caribbean

climate. Generally about 10% or more is lost which is the Angel's share.

A.O.C (Appellation d’Origine Contrôlée) : French Official State Accreditation of Origin. Since 1996,

Martinique agricultural rums benefit from the Appellation d‟Origine Contrôlée official label. To date,

Martinique is the sole French overseas region to possess this distinction.

B Babash - locally made (caribbean) rum, generally illicit.

Bagasse - sugar cane stalk fiber after it has been crushed or pressed to remove the juice. Commonly

burned to fire the boiler for distillation.

Barril - cask

Beer - fermented sugar cane juice.

Beer still - first of the four distillation columns, nomenclature specific to the Cruzan Distillery in St.

Croix.

C Cantinero - bartender

Chairman - person who sits in front of and directs the operation of a small pot still.

Condenser - heat exchanger that condenses the alcohol vapor after distillation.

Congeners - impurities in the alcohol after distillation. Congeners account for the difference in the taste

of rum and other liquors.

Culture - illicit rum, term widely used in Nevis and St. Kitts.

D Demerara Rum – a dark, medium bodied rum produced in Guyana from molasses in a continuos still.

Distillation - process of concentrating a component of a mixture by heating the mixture and then

collecting and condensing the vapor.

Distillerie - Fr., distillery.

Dunder - fermented wash. (see Plummer Rum)

E Esters - compounds formed by the reaction of alcohol and acids during fermentation. Esters are present in

small quantities after distillation, and are also formed during aging.

F Fermentation - process of yeast, either naturally occurring or introduced from the outside, changing

sugar into alcohol.

Foudre de chene - Fr., large cask, generally 35,000 to 65,000-liter capacity, used for storing rhum blanc

or aging rhum paille.

Fusel oil - light oils formed during fermentation that accumulate during distillation. Can be removed in

multiple column stills or through successive distillations. Used to flavor other alcoholic beverages.

Fut - Fr., barrel, generally accepted to be less than 650 liters.

Fut de chene - Fr., oak barrel used for aging.

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G Gallon - liquid measure of four quarts, 231 cubic inches, or approximately 3.8 liters.

Gooseneck - connects the pot or kettle of a pot still to the condenser or retorts.

Grand arôme- Fr., rhum industriel made from fermented molasses and vinasse.

Grappe blanche – Fr., Unaged rum sold right after distillation.

Guarapo, Sp.- sugar cane juice

Guildive - Fr. From the English kill-devil, the first name given to the rum.

H Hammond - illicit rum. This term is most prevalent in St. Kitts and Nevis. It is disputed whether Mr.

Hammond was a customs officer or a renowned distiller.

Heads - the first condensate that comes from the still. Also called high wines 2) the flat ends of a barrel.

Hectare - metric unit of surface measurement equal to 10,000 square meters, or 2.471 acres.

High wines - the first liquor that comes from the still, also called heads.

Hogo - fusel oils that can be seen floating on top of crudely distilled rum 2) name for locally distilled

rum, generally illicit.

Houillage - recasking, the annual ritual where rum from the same production year is used to fill other

barrels of rum to replace the angels1 share.

Hydrometer - device that compares the density of a sample with the density of water to directly indicate

the alcohol content of the spirit.

Hydroselection column - third column of a four-column still.

I Imperial gallon - equal to 277.42 cubic inches.

Industriel - Fr., industrial, rhum industriel made from molasses, as opposed to fresh cane juice.

J Jack Iron: Overproof or very strong rum produced in Trinidad, Grenada, Carriacou and other places.

Available in Grenada from Westerhall and Carriacou from various vendors who use any bottle they can

find locally with their homemade labels.

L Lele - Fr., naturally grown swizzle stick with generally five branches that grow perpendicular to the stem.

Leeze - residue left after the alcohol has been distilled from the fermented wine, also called vinasse.

Let off - leeze, term used at some of the older distilleries for leeze or what is let off after distillation.

Liming - derived from the term for 18th century British sailors, a reference to relaxing which, in the

islands, includes drinking rum with friends and sharing the news of the day.

Low wines - the last liquor that comes from the still, low wines contain less alcohol than the seconds that

precede them.

M Maestro ronero - Sp, master distiller

Maitre rhumier - Fr., master distiller

Melasse - Fr., molasses.

Millesimè - Fr., vintage.

Molasses - the thick black liquid that remains after all of the commercially producible sugar has been

recovered.

N Neutral spirit - distilled spirit which is 95.5% alcohol by volume and contains no congeners, the

remaining 4.5 % by volume is water.

O Oro - Spanish for gold

P Paille - Fr., rhum paille is a straw-colored rhum that has aged less then the three years required to be

called rhum vieux.

Plata – Spanish for silver

Plummer Rum – Jamaican expression for rum produced by the dunder process, where the residue of a

previous batch is returned to the still for distillation.

Pot still - still consisting of a pot where the fermented wash is heated, a gooseneck and condenser. A pot

still may also incorporate one or more retorts.

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R Rectifying column - second column of a multiple-column still.

Retort - closed vessel used to double distill alcohol as an accessory to a pot still. Hot vapor enters the

bottom of the retort and heats the liquid in the retort to vaporize the alcohol in the liquid.

Rum - The alcohol product distilled from sugar cane juice or molasses. Also referred to as Ron in

Spanish speaking countries and Rhum in French speaking countries. Other names or aliases given:

Nelson's Blood, Rumbullion, Kill-Devil, Demon Water, Pirate's Drink, Navy Neaters, Barbados water,

and tafia.

Rhum agricole - Fr,. agricultural. Rhum made from fresh cane juice as opposed to molasses.

Rhum industriel - Fr., rhum made from molasses, as opposed to fresh cane juice.

Rhum paille - Fr., straw-colored rhum aged less than the three years required to be called rhum vieux.

Rhum vieux - Fr., rhum that has been aging in a barrel for more than three years. The barrel must be less

than 650 liters.

Rhum hors age (French): Rum aged in oak barrels up to 6 years. Also called XO.

S Seconds - the second alcohol from the still. This is the ethyl alcohol we drink and the best product from

the still.

Solera: An aging and blending process practiced by a very few rum distillers, manly in Venezuela, but

also found occasionally in other countries, whereby a series of wood barrels are used for storing rums of

different ages. Some portion – for example; half – of the oldest rum is poured out of its barrel and put up

for sale. Now, into that half-full barrel is poured half the contents from the next oldest rum barrel, and so

on in sequence over the entire series of rum barrels. The younger rums are periodically poured into the

barrels containing older rums, blending rums of different ages.

Strong - referring to rum that is more than 50% alcohol by volume.

Sucrerie - Fr., sugar factory.

T Tafia - Fr., rhum

Tails - the last condensate collected from the still, also called the low wines.

Tot -For more than 300 years, from the earliest days of wooden ships and iron men, sailors of Great

Britain's Royal Navy were issued a daily ration–or "tot"–of rum by the ship's "Purser" (corrupted by the

sailors to Pusser's). Prior to 1740, the men's daily tot of Pusser's Rum was a pint a day,

Tres vieux - Fr., very old rhum, generally aged more than ten years.

V Vesou - Fr., sugar cane juice.

Vin - Fr., wine, refers to fermented sugar cane juice.

Vinasse - Fr., residue left after the alcohol has been distilled from the fermented wine.

W Wa bio - illicit rum, name used primarily in Dominica.

Wash - mixture of yeast, water, and molasses to be fermented.

Wine - fermented sugar cane juice.

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Daiquiri and Cuba Libre

The coktail Daiquiri is basically a rum sour. The coktail

originated in pre – Castro Cuba and originally named by the

Americans working in the Daiquiri copper miners near the city of

Santiago.

The Daiquiri, it is said was made as a medicinal potion to ward

off illnesses. This tropical cocktail is shaken with light rum, lime

juice and sugar syrup.

After the fall of Cuba to the communist, the Cuba Libre (Free

Cuba) cocktail became a popular cocktail. This “cocktail” is

more of a mixed drink made with light-white rum, Coka-Cola

and a quarter wedge of fresh lime squeezed in.

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TEQUILA

Among the white spirits tequila is probably the less used and the most misunderstood. In fact, it has an

awful reputation due to the fact that everyone has always considered it a “shot" drink, drunk at birthday

parties or in a club, and the next morning one regrets having drunk it. And yet the Mexican distillate for

excellence has origins even in the before Christ period and has a very respectful history.

The name

Tequila gets its name from a small town situated in the state of Jalisco.

The legend

The Aztec legend tells the story that the agave plant, called "maguey" was created by the fertility goddess

Mayàhuel. The native people understood the wonderful making after having tasted the juice of the agave

heart after it had been struck and burned by lightning during a storm near their village. They found the

central part of the plant the “piña” ( named “mescal” by the native people ) on the floor. It was burned,

and consequently cooked, the juice was very similar to the nectar of the Gods. After having fermented

the nectar the Aztecs made a drink called “pulque”, a forerunner of tequila.

“Pulque” was a drink with low alcohol content, it was dense and very sweet and considered a sacred

drink. It was in fact used by priests in propitiatory rites, this is why the community didn‟t drink it in

public but in secret. The Aztecs believed that after having drunk it, it put them in a state of mind where

they would start communicating directly with the Gods, but maybe it was just the effect of alcohol…

The history

With the arrival of the Spanish conquerors in 1500 the “pulque” is banished, it‟s considered too raw and

of poor quality in respect to their sophisticated wines and national brandy.

They tried distilling the “pulque” and so they had a drink with a more pleasant taste, the “mezcal wine”(

vino mescal ) as it what called by the conquerors.

In 1600 the Marquis of Altamira opens the first official distillery, the “Hacienda Cuisillos"

In 1785 the Spanish Government bans the production of all alcoholic drinks, including “mescal wine” and

“pulque” a measure taken to push the importance of brandy and Spanish Wine.

In 1792 the accession of King Ferdinand IV ends this ban and the wine and mezcal production officially

starts up again.

In 1795 Jose Antonio Cuervo‟s son, Jose Maria gets a licence to open the first official Mexican distillery

by the Spanish Monarchy.

In 1870 Feliciano Romo opens the “Herradura” distillery.

In 1873 Don Cenobio Sauza opens his first distillery.

Slowly the production of tequila refines, from a single distillation it passes to a double and the product

slowly loses the name “mezcal wine” and receives the more current one of tequila.

During the period of the Revolution from 1910 to 1920 tequila became a national symbol and pride. It's

common to see in photos of that era revolutionists with the unforgettable sombrero and cartridge-belt

drinking tequila out of the traditional “caballitos” glasses.

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The end of the Revolutionary period coincides with the modern era of tequila, and the recently started

Prohibition in the neighbouring United States of America is the driving force, it greatly increases the

popularity of tequila. It gets exported in large amounts over the border, illegally. Obviously.

In 1944 the Mexican Government decides that all types of tequila needed to be products containing

exclusively, agave from the state of Jalisco.

Today the production standards of tequila is under the supervision of the “Consejo Regulador del

Tequila” it‟s an organization consisting of tequila producers the “tequileros”, “agaveros” the cultivators

of agave and representatives of the Mexican government.

The disciplinary that regulates the production of tequila is called NOM, The “Norma Oficial Mexicana”

and it was founded in 1978 by the Mexican government.

In 1977 tequila obtained an international acknowledgement by the “Denominación de Origen Tequila”

(Denomination of Origin Tequila - DOT) .

Agave azul

Over 200 types of agave are grown is Mexico, but it‟s the “agave azul” the blue agave that are best suited

for the production of tequila. It was discovered by German naturalist Franz Weber in 1902 and is where

the plant gets its botanic name from. “Agave tequilana Weber azul”.

The production The disciplinary that regulates tequila production states that agave needs to come exclusively from the

Jalisco state (main cities where the production takes place are: Tequila, Arenal and Amatitan, west of the

Guadalajara capital. In the east the most well known are Atotonilco, Tepatitlan and Arandas) and some

municipalities in the state of Guanajuato, Nayarit, Michoacán and Tamaulipas where terrain and climate

are similar.

Tequila production strarts with blue agave plant picking, carried out by a farmer called “jimador” he

expertly cuts all the agave leaves called “pencas” with a tool called “coa de jima” leaving the heart of the

plant the “piña” or “cabeza” (it looks like a huge pineapple that could weigh up to 70 kilos).

The picking is done when the plant is completely ripe, this period varies from a minimum of 8 to a

maximum of 14 years, and only the “jimador" decides when the best time is.

At a time during the 4th and 6th year of the plant's life the shoots called “hijuelos” are taken off and

planted during the rain season in farms called “potreros” to assure the continuation of harvest.

Once the “piñas” have been picked they are taken to the distillery where before entering large ovens

“hornos”, they are cut in half (this mainly gets done directly in Jimadores fields) for a quicker cooking

process. Nowadays, most distilleries use a more modern approach, steam cooking in autoclave.

When they are perfectly cooked the “piñas” are pressed and drained in an appropriate machine, the juice

from this is called “aguamiel”. Then it‟s fermentation phase where yeast and aguamiel is added. Every

distillery has its own stumps which are taken care of by the “maestro tequilero”. Everything will be left to

leaven for 2/3 days to obtain the “mosto” ( must).

The next step is the distillation of the “mosto”, it is has to be double, and it takes place in pot stills, even

though most distilleries currently use the more modern column system. After the first distillation the

alcohol is called “ordinario” and it‟s only after the second distillation that by law becomes “tequila”.

Types of tequila There are two categories of tequila, the 100% agave that we described above, and the 51% agave also

called “mixto” that basically is the more widespread type of tequila on the market. The “mixto” tequila is

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made by adding to a base of at least 51% “aguamiel” and one base of other types of sugars, (usually cane

sugar). Pointless to say that the 100% agave is a tequila with more of a delicate refined taste, while the

“mixto” is more aggressive and less soft, and above all it is less appropriate for drinking straight (it's

more used in the preparation of cocktails and long drinks).

Another division of tequila is that according to the aging process which we will now analyse.

Blanco, Plata or Silver (white or silver). It can be bottled straight after distillation or after an

aging period of no more than 60 days.

Joven abocado (young and smooth). Basically it‟s a tequila with the same characteristics as the

blanco, where colours: caramel or essences are added to give an “aged” look. This is why it's

also called “oro”, "gold" or "extra".

Reposado (rested). It is left to age (rest) in big oak barrels, the “pipones” for a period that ranges

from 2 months to a maximum of one year. It is the most sold tequila in Mexico.

Añejo (aged). It‟s a tequila left to age for at least a year in 600 litre barrels. They are under

government‟s control, which put stamps on the barrels. The tequila does not go through a really

long aging process usually no more than 4/5 years. After 3 or 4 years of aging, the tequila can

take no official names like: “muy añejo”, “tres añejo or in the case of valuable and limited

production “reserva de la casa” or “reserva de la familia”.

Extra Añejo. Tequila aged for more than 3 years, it‟s the latest tequila category to be on the

market (2006). It came from a request from demanding consumers, especially from north

America that have adopted tequila has one of their most wanted premium spirits. So much so

that in recent years it has been the one with the biggest increase in sales between all “premium

spirits”.

Tequila from nowadays is without a doubt a more refined product that the ones they used to prepare in

the first distilleries in the 1700. In recent years all over the world there has been a great interest in the

Mexican spirit, the market is growing and it's the United States to be the driving force, where tequila is

living a moment of great popularity. The variations in the American market are truly countless, and some

brands are in competition, with their “premium brands”, with rum and Cognac all in the sector of spirits

drunk as an "after dinner".

In fact there are many American bars that specialise in tequila and I quote for example the famous

“Tommy‟s” Mexican Bar & Restaurant di San Francisco where one can find over 300 types of tequila

100% agave.

“Para todo mal, mezcal y para todo bien, tambien”. The old Mexican proverb translates into: “For all

that is bad, mezcal, and also for all that is good."

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TEQUILA GLOSSARY

A

100% AGAVE:

Tequila produced and bottled in the origin exclusively from the Agave Azul Tequilana Weber.

It also can be classified as "100% pure agave".

ABOCADO or JOVEN ABOCADO . Unaged tequila to which coloring and flavoring as been

added. The NOM (Mexican Official Norm) of Tequila says that the procedure to soften the

taste of tequila has to be done through the addition of one or more of the following ingredients:

Caramel color

Natural extract of oak and encina

Glycerin

Sugar syrup

The use of these ingredients should not be more than 1% of the total weight of tequila before

being bottled.

ACORDONAR. Preparation of the ground, putting all the dry grass together along the ground

lines in order to burn it after cleaning the field.

AGAVE. ( Maguey) : Plant with long spiny leaves of the lily family. There are more than 400

species, all native to North America and mostly to Mexico. Tequila is made exclusively from

the agave azul that grows in semiarid soils and takes from 8 to 12 years to mature.

AGAVE SAZON.Mature agave. The Agave plant takes from eight to twelve years to mature.

AGAVE POTATORUM . Agave, from which is made the distillated drink called Bacanora, in

the state of Sonora, Mexico.

AGAVE TEQUILANA WEBER AZUL. According to the NOM (Mexican Official Norm),

this is the only kind of agave from which the production of tequila is allowed, and it has to be

cultivated and processed in a denomination of origin zone.

AGAVERO. Agave grower

AGUAMIEL :Unfermented juice extracted from the roasted agave.

ALAMBIQUE (alembic):A traditional pot still used to produce tequila

ALQUITARA:Slow process alembic.

AÑEJO (aged):Tequila that's been kept in oak barrels, maturing for at least one year. The

barrel must not have a capacity over 600 liters (158.5 gallons).

AUTOCLAVE:A strong, pressurized, steam-heated vessel that cooks the agave hearts.

B

BACANORA: Distillation of agave of the pacific oyaquiana kind, produced in the state of

Sonora in Mexico.

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BAGAZO : Fibrous left overs of the milling process, once the juices have been extracted.

BARBEO (pruning): Generic term for any pruning or trimming of agave leaves

BARBEO DE ESCOBETA: Intense pruning that induces an early maturation of the agave

plant.

BARRICA (barrel): Barrel mostly made of oak that previously held bourbon or whiskey.

BLANCO (white): Tequila obtained from the second distillation of the fermented musts of

agave, bottled right after distillation.

BATIDOR (beater): A worker who gets into the vats naked and beats the must with his hands

and feet to remove the fibers from the crushed agave leaves.

BOTIJA: Potbellied vessel with a short narrow neck.. It was made with goat leather. Used as a

measure for retail sale, seven “botijas” equal aa barrel.

BRONCO (rough): Medium quality tequila with rough taste.

C

CABALLITO: Traditional glass used in Mexico for tequila, with a narrow base and a slightly

wider top, although it may be a perfect cylinder.

CABEZA (head):Heart of agave, is lso called piña (pineapple)

CABEZAS: The first part of the distillation is discarded to get rid of the harmful parts.

CHACUACO: Chimney.

CHICOTUDA: An agve plant with a weak and old appearance .

CHINGUIRITO:Mixture of bad quality ingredients made of sugar cane and mescal.

COGOLLO: Little appendix located at the top part of the heart of the agave, the mezontle, this

is were the agave plant originates.

COLAS: Tails The final portion of distillate containing the lowest alcohol and soapy flavors,

usually recycled into another distillation. In high quality tequilas, the tails are eliminated as well

as the heads . For lower qualities of tequila, the tails are distilled again.

CONDENSADOR ( condenser): Water-cooled serpentine, used in distillation, to condense

vapor into liquid.

CONCHA:Bubbles or pearls formed on the surface of tequila when it's served or shaken.

CORAZON: Heart of agave, also called piña .

CRT: Tequila Regulatory Council (Consejo Regulador del Tequila). a private non-profit

organization responsible for the regulation, verification, and quality certification of tequila.

D

DAMAJUANA: Crystal potbellied cup with a narrow mouth, with or without a cover,

sometimes covered with dry agave fibers. It can hold up to 32 liters, and it's used to transport

tequila.

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DAMIANA: Aromatic plant that grows in Central and south America, used in several

distillates, including tequila, along with other fruits, to make cordial liquors.

DENOMINACION DE ORIGEN (Denomination of origin): Recognition of the name Tequila

as property of Mexico for its exclusive use in the denomination of distillates, produced by the

agave azul Tequilana Weber, in the declared area. In France, it's called "Appellation d' Origen

Controllee".

DESQUIOTE: Cutting the flower of the agave plant to make the piñas develope before

harvesting .

DESTILATION ( distillation): The process by which the alchool is extracted from the

fermented juice.

E

ELIXIR DE AGAVE: Agave elixir, liquor made of tequila with fruits, flowers or aromatic

plants.

ENVASADO DE ORIGEN (bottled in the origin):

This text can be read on any label of a product that implies that the drink was bottled by the

producer country of origin and in the denomination area.

ERWINIA CARATOVORA: Bacteria that infects the plants of agave.

F

FABRICA.: A tequila distillery.

FERMENTATION: Process in which the sugars contained in the must of tequila are turned

into alcohol.

FUSARIUM OXISPORUM: Disease that attacks the agave in the state of Jalisco.

G

GRANEL: Tequila transported in large volume, usually in tank vehicles without being bottled.

GRAN REPOSADO: Sentence that identifies the tequila that's been resting in the barrels for

longer than the NOM indicates.

GUSANO :Butterfly caterpillar, also called “worm”, is often placed in bottles of mezcal ( never

in tequila)

H

HERVIDOR (boiler): In certain kinds of water-heaters, the tube were the water boils.

HIJUELO: Offsprings of the agave plant, which are replanted and develop into mature agave

plants. It is the preferred form of propagation for most agave plants.

HORNO (oven): The traditional oven used to cook agave piñas..

I

IXTLE: Fibers of some agaves from which art pieces, ropes and tissue for coverings are made

J

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JIMA:Process of removing agave leaves and making the root come loose.

JIMADOR: Person that carries out the jima of agaves.

L

LECHUGUILLA: Traditional distillate, made with wild agave, that's produced and consumed

in the states of Sonora, Chihuahua and Puebla in Mexico.

LIMPIA (cleaning):Removal of the weeds and dirt around maturing agaves., done in Tequila

and Los Altos with a specially forged tool called “coa de limpia”.

LOS ALTOS. One of the major growing regions for blue agave, a mountainous area with rich

red volcanic soil east of Guadalajara.

M

MADRE: A mature or “mother” agave plant from which hijuelos have been harvested.

MAESTRO TEQUILERO (Master of Tequila) :Person who's in charge of watching every step

of the process of the production of tequila, from the arrival of the hearts (piñas) until the end of

the distillation.

MAGUEY: A Carib word encompassing all varieties of agave, but particulary those used for

pulque production

MAGUEY ACARRILADO: Agave that's ready to have its quiotes (flowers) removed.

MAGUEYEROS OR AGAVEROS: Growers of agave.

MARRANA: Dry waste of agave produced after the milling and extraction of the juices.

MELGAS: Space between furrows where the agave plant is sowed.

METEPAN:A row of agaves

MEXIOTE:Translucent strong film that cover the leaves (pencas) of agave. In the past, the

natives used it to make paper.

MEYOLOTE:Central part of the agave.

MEZONTLE: Heart of the agave.

MEZOTE:Dry agave

MEZCAL: All liquors distilled from any agave plant are mezcal, but only those made from the

blue agave are branded as tequila. In other words Tequila is a type of mezcal, but mezcals are

not necessarily tequilas.

MIXTO:Tequila made with 51% sugars of agave and 49% of other sugars.

MOSTO (must):The unfermented juice extracted from the roasted agave piñas.m

N

NITZICUILE:A worm eats the roots of agave, destroying it.

NOM:Norma Official Mexicana. The official Mexican standard or NOM defines tequila as the

product of fermentation and distillation of the blue agave juices (mostos) obtained at the

distillery from agave cores or piñas grown in the Tequila Region. It is assigned by the

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government to each tequila distillery, identifying which company made and bottled each brand

of tequila.

O

ORDINARIO (ordinary) :In tequila production, the product of thre first distillation.

ORO (gold): Gold tequila colored by storage in “barricas” or by additives. Usually a mixto.

P

PALENQUE: A mezcal distillery

PENCAS:Leaves of agave or maguey

PERLA O CONCHA:Bubbles that appear for a short time on the tequila's surface after serving

it or shaking it.

PICADOR:Worker who removes the shaft and flowers of agave.

PILONCILLO:Unrefined sugar made from dried sugarcane juice, used in production of tequila

joven or abocado.

PIÑA:The pineapple-shaped heart of the agave plant. The average weight is 40 to 70 pounds, (

25 to 35 kiloes ,and can reach up to 200 pounds ( 100 kiloes).

PIPON: Big tanks that can hold approximately 5,200 liters ,used to store tequila.

POTRERO: Agave field.

PULQUE: Pulque, is an alcoholic beverage made from the fermented juice (sap) of the agave

plant . Though it is commonly believed to be a beer, the main carbohydrate is a complex form

of fructose rather than starch.

PUNTA:It's another way to call the initial part of the distillation process.

Q

QUIOTE: A once-in-a-lifetime stem that springs from all agave plants to produce seeds. It

looks like a big asparagus, and once cut can be boiled or roasted and eaten.

R

REPOSADO: Reposado or rested is tequila blanco that has been kept in white oak casks or vats

( pipones ) for more than two months and up to one year. The oak barrels give reposado a

mellowed taste and pleasant bouquet,

RESERVA DE LA CASA ( house reserve) :Unofficial denomination used by some producers

of tequila to indicate the ageing of their product.

S

SANGRITA: A spicy and refreshing non-alcoholic chaser made of fresh orange juice,

grenadine and chile piquín.It's very common to add also tomato juice to the recipe. Sangrita is

the Spanish diminutive for “blood” and is served in a “caballito”

SOTOL:Regional spirit madefrom agave in Chihuahua.

T

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TABERNA:Tequila distillery. Also a store were tequila is sold in bulk.

TAHONA:The ancient traditional stone wheel used to crush and extract juice from cooked

agave. It is still used to produce traditional tequila.

TATEMAR :To cook the agave piña to concentrate all the sugars that will later be fermented

and distilled.

TEQUILA:Both the region and the town that gave the spirit of tequila its name.

TEQUILA CORTADO ( cut tequila) :A Tequila that when shaken in the bottle, does not

produce the “perla “ (or concha) so coveted by connoisseurs.

TEQUILA REGION. The “Denomination of Origin” law has defined the area in which the

blue agave is grown. It includes the state of Jalisco and some regions in the states of

Guanajuato, Nayarit, Michoacán, and Tamaulipas.

TEQUILERO :Tequila producer

TONEL :A wooden recipient for tranporting liquids. An antiquated measurement equivalent to

about 380 pounds.

TOOLS USED IN THE GROWING OF AGAVE :

Barreton : digs up the hijuelos

Machete corto : trims the hijuelos

Talache (pick): makes holes to plant the hijuelos

Coa de limpia y casanga: trims the agave around the roots

Machete the barbeo : cuts the sides of the agave

Coa the de jima : harvests the agave

TUBA :Recently distilled tequila with a sweetish flavor.

W

WEBER, FRANZ:German naturalist that arrived in Mexico in 1896. He was devoted to

researching the domestic western flora.. He did research for six years to find the most

appropriate plant for the production of tequila. In 1902 he decided that the blue agave was the

most appropriate and called it Agave Tequilana Weber.

Z

ZORRO .He never existed in real life, but if he were, for shure he would have been a great

tequila drinker.

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VODKA

Historical record show that produced and consumed in Central Europe as early as the 12th

century. However, before the Russian Bolshevik revolution of 1917, vodka was relatively

unknown and unheard of outside Russia and Poland.

Russia and Poland have repeatedly laid claims to having first created this spirit though no

conclusive evidence exists to support either claim. However, it is believed that both cultures

may have discovered this spirit at about the same time indipendently of each other.

Anthropologists term this type of coincidental development as cultural parallelism when two

separeate cultures develop along the same lines.

The word vodka is said (by the Russians) to have been derived from a Russian term for distilled

spirits “Zhiznennia voda” or “water of life” , very much like the Latin term “aqua vitae” used in

western Europe for other spirits or the Polish word “woda”, of which mean approximately the

same thing “dear little water”.

Whwrever the origin of vodka will probably continue to be contested by both countries for a

long time to come. However, it is known for certain that the first vodkas were made from

whatever raw materials that were plentiful.

It is likely that those early distillations were based on wine, not grain, and therefore the end

result would have resembled a crude brandy rather than a pure spirit that is the vodka of today.

Definition of Vodka

Vodkas may be defined as neutral spirits which are distilled and filtered

through or treated with charcoal or other materials so as to be without

distinctive character, aroma, taste or colour.

The clear, colourless and tasteless spirit we know as vodka was first made in a laboratory in St.

Petersberg in 1810 when a scientist accidentally discovered that activated charcoal was capable

of absorbing fumes, odours and flavours.

By 1818, a Russian named Peter Smirnoff had founded the first distillery in Moscow and had

began to filter grain spirits through charcoal to produce the type of clear, colourless neutral

spirit we now know as Vodka.

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PRODUTCION OF VODKA

Vodka is traditionally made from grains though historically it has been distilled from whatever

raw material was available or most abundant in grain scarce Russia and Poland.

The best Vodkas were and still are made from grains like rye. However, other ingredients like

maize, barley, wheat, grapes, sugar cane and even sugar beet molasses are also mometimes

used.

Potato-based Vodkas, which had their heyday in the early nineteenth century, are now only

produced in small amounts in some eastern European countries.

The fermented alcoholic mash is traditionally distilled in pot stills at least twice to gice an

absolutely pure spirit. Eastern European Vodkas, which tend to be artisan in nature, are likely to

be a pot still distillate with greater character in flavour.

The use of patent stills enables most western producers to accomplish the same process more

efficiently resulting in a cleaner spirit at lower costs. These highly rectified spirits run off the

still at about 95% alcohol by volume and tend to be cleanre in taste and much purer, containing

less congeners.

After distillation vodka is then filtered to purify an further “neutralise” it. This is carried out by

leaving the spirit in contact with or repeatedly passing the spirit through a bed of activated

charcoal or fine quartz filters to purify it. Thise removes any colour, flavour or odour that may

have been inherent in the spirit.

The vodka is then “brought down” or diluted with pure distilled water to a bottling strength of

about 40% alcohol by volume.

All vodka are basically bottled and sold unaged as the purity of the spirit eliminates the need for

mellowing the spirit by ageing in wood, unlike pot still distillates.

Unlike their Wester counterparts, most eastern European vodkas have a discernible flavour and

aroma. These are mostly pot still distillates which display a bouquet that is spirity with a slight

“oiliness”. These liquids, when poured into a glass, seem denser and thisker and taste “green”.

There is none of the neutrality that has been basis of many Western vodka advertising

campaigns.

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STYLES OF VODKA

Most Vodka is clear – unflavoured and colourless (pure ethanol diluted by distilled water).

While the majority of vodka produced is of the clear neutral variety, there has been a dramatic

increassed in the production of flavoured vodkas in recent times.

Besides Russia and Poland, other countries like Sweden, Finland the United Kingdom, the

United States of America now produce both neutral and flavoured vodkas on a large scale.

Clear Vodkas

Neutral, totally clear, pure and clean tasting – those are the properties of a good Vodka made in

the clear style.

Some vodka producers may also produce a second, premium range in addition to their normal

products. Yet others may market their Vodkas at 2 levels of alcoholic strenghts. For example,

Smirnoff Red Label is bottled at an alcoholic strength of 40% by volume while the Smirnoffe

Blue Label is bottled at 50% by volume.

Smirnoff also produces a super-premium vodka called Smirnoff Silver Private Reesrve which is

bottled at an alcoholic strength of 45,2% alcohol by volume. There are some brandsof vodkas

which are considered to be premium brands. Examples include Stolichnaya and Absolut.

Stolichnaya is a Russian vodka made in St. Petersberg, filtered through charcoal and quartz

filters and diluted with the pure, soft glacial waters from Lake Ladoga. In 1990, Stolighnaya

introduced its super-premium vodka called Cristall which is made from select winter wheat.

Absolut Vodka from Sweden has taken the world by storm since its intoduction in the 1970‟s.

Its purity and clean flavours combined with a first-rate marketing and advertising campaign has

made it the fashionable vodka of the 1990s.

Flavoured Vodkas

Flavoured Vodkas range from lightly aromatised styles to richly-flavoured and strong-tasting

version and can appear either as totally clear spirits or be coloured by the flavouring agent.

For instance, lemon-flavoured vodkas are normally made clear, colourless with the odour and

flavour of zesty lemons while Pertsovka is an amber-coloured vodka that is rather strong in

flavour.

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(Swedish) Bouquet and flavour

Absolut Pepper (Swedish) Jalepeño peppers and Paprika Clear with a spicy hot flavour

Limonnaya (Russian) Lemons Lemony odour with a flavour

that is slightly sweetned with

sugar

Okhotnichya/Hunter‟s

Vodka (Russian)

Many ingredients: Ginger,

cloves, pepper, juniper, coffee

beans, anise, sugar orange peel,

heather honey, meadow grass

and other ingredients

Dark tea-coloured with an

aromatic, rich, spicy and

comples bouquet and flavour

Pertsovka (Russian) Peppercorn (red, white and

black pepper)

Dark amber-coloured with a

rich, spicy, hot flavour

Zubrowka / Zubrovka

(Polish)

Bison (Buffalo) grass Light greenish-yellow colour

with a herb-like aroma

SERVING VODKAS

Clear vodkas are traditionally served with a meal, being the traditional accompanimet to fresh

oysters and caviar. Flavoured Vodkas are best drunk as aperitifs, with snacks or with desserts

and coffee.

Whatever the style, vodka is always best when served at almost freezing temperature, which

brings out its slight oiliness and releases whatever inherent subtle flavours it may contain. This

is especially so for higher strength Russian and Polish Vodkas.

Vodka will not completely solidify even when placed in a freezer because ethanol freezes at far

below zero. Some bars and restaurat even present their Vodkas in an Ice Jacket.

This is where a bottle of Vodka is placed in a small container of water and left in a freezer until

the water in the container freezes solid. The bottle is encased in ice and is displayed in that

fashion.

Unlike the Russians who drink their Vodka in one gulp from a long shot glass, the Polish prefer

to sip it from narrow-necked glasses with a small bulb at the base which can be stood in ice to

keep the spirit cold.

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Why Vodka is so popular ...

It is said that Vodka is less likely to give the drinker a hangover than most

other spirits and sceintific tests have shown that clear Vodkas have fewer

congeners than other spirits-and it is congeners that cause the dreaded

symptoms of a hangover.

Vodka does not have a flavour or aroma of its own and takes on the

flavour and bouquet of what other beverage it is mixed with. This makes

clear unflavoured Vodka an excellent alcoholic base for popular cocktails

such as Bloody Mary, Screwdriver, Harvey Wallbanger, Vodka Gimlet,

and Vodka Martini.

Listed below are some propriety brands from large producers of Vodkas and their countries of

origin:

Absolut Sweden

Borzoi UK

Finlandia Finland

Gilbery‟s UK

Moskovaya Russia

Seagram‟s USA

Smirnoff USA

Stolichnaya Russia

Wolfshmidt USA

Wiborowa

Wodka

Poland

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GIN

The origin of gin goes back in time, way back, all the way to the 15th century where we find the

first signs of an aromatic, juniper-flavored distilled liquor in the Netherlands.

Documents found in Amsterdam Excise office confirm this theory, as in 1492 there were already

traces of liquor being produced from cereals, mostly rye, and other experiments were made

where alcohol was infused with juniper berries in order to conceal its aggressive taste.

After several tries, sugar was also added in order to make it more pleasant. This liquor was

called “Jenever” or “Genever” (the Dutch word for juniper). Interesting, don‟t you think?

Still, all this information doesn‟t match with the story of Dr. Franciscus Sylvius (also known as

Franz De La Boe), professor of medicine at Leyden University, considered to be the first to

invent the process of aromatization of a distillate of cereals and juniper in 1572. There are

exactly eighty years of difference between Dr. Sylvius‟ discovery and the documents found in

Amsterdam. This is not strange, as in the world of alcoholic beverages there often are different

fascinating stories on their origins. Yes, it can be a bit confusing, but this makes everything even

more fascinating.

It was only in the 17th century that Jenever gained more popularity, exactly when the British

soldiers where fighting in Holland and were introduced to this great drink for the first time.

They named it “Hollands” at first, but then they renamed it the “Dutch Courage.”

It was love at first sip, as this magic liquid gave them the courage to fight and the strength to go

on without giving up during all those atrocious battles. Once back home, these soldiers exalted

the power of “Jenever” so much that it raised curiosity and it soon started to be imported. It was

not only appreciated by the war veterans, but also by a larger slice of the population.

In 1688, the Dutch king William d'Orange got the throne of England, and he banned the import

of foreign aquavits in order to favor local production. The law was created to support members

of the Parliament who actually were landowners and needed to increase sales of their cereal

crops.

The result was that more and more distilleries were opening in every corner of the country and

the liquor they produced was very similar to Jenever. It was later renamed and it became known

as “Gin.” This was the beginning of an era.

Gin was produced in great quantities and was sold basically everywhere – at the baker‟s shop,

or at the barbershop or even from the street vendor. Soon production numbers indicated to be of

about half a million gallons a year. In 1727 consumption increased to five million, and the

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following year it was eleven million in the London area alone. Authorities had a hard time

handling the situation as gin was an addictive substance and had a strange effect on people,

especially those from the poor living quarters. This is when babies were born with serious birth

defects and mothers, drunk out of their minds and unable to take care of them, abandoned them

on the streets. People of all ages were in a continuous state of drunkenness and slept in the back

of taverns on hay beds, put there just for them. Gin got an unfortunate nickname “Mother's

Ruin” and in 1729 the Government decided to take matters into its hands and introduced the

“Gin Act,” an expensive tax on production as well as a series of restrictions on selling

regulations. This brought the rise of covert production that replaced legal production. Things

finally changed in 1736 when legislators introduced an even higher tax. This is when the entire

population went back to drinking beer.

It was only in 1825 that the government introduced new licenses for the retail of alcoholic

beverages. “Gin Palaces,” rather refined bars, replaced the old sleazy taverns and were filled

with people of a higher social class. This changed drinking habits and gin was no longer drunk

neat but mixed with other beverages, sort of like a punch, or it was mixed with water and lemon

juice.

In 1890, gin started being sold in bottles rather than in barrels. The bottles evolved from being

of green glass to clear, and labels that were rough at first evolved to be more elegantly designed.

Gin got to be seen as a classy drink.

Aboard the ships of the Royal Navy the officers were given a daily dose of gin, while the sailors

were given only beer. To fight problems of dysentery, they added a few drops of Angostura

bitters thus inventing one of the most classic gin-based drinks - “Pink Gin.”

These officers were not the only ones who contributed to gin‟s popularity. The period of the

British colonial rule in India, the so-called “British Raj” that started in 1858 and ended in 1947,

contributed to the cause, as this is when “gin & tonic” was actually born. How? Let‟s find out.

The British citizens living in India were used to drinking quinine (basically this was the

predecessor of our modern day tonic water) to protect themselves against malaria, but they

thought of adding something to give life to this rather boring drink. The choice happened to be

the most popular distilled spirit of the time – needless to say, gin. This is how “gin & tonic”

was born.

The gin we drink nowadays is rather different from the one people had hundreds of years ago.

The distillate has become “noble” and is not considered a “tavern” drink, rather its production is

becoming always more refined and without a doubt gin is now considered one of the

protagonists of the liquor world and the qualities on the market, “premium” and “super

premium,” are proof of that. A great contribution to the popularity of gin is the return of the”

Martini Cocktail,” that after a few years of darknes is back again as the star of bars worldwide

giving a new impulse to this old timer who is 400 years old but it doesn‟t show.

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Production

Gin is made by the distillation of neutral alcohol (obtained from cereals) with the addition of

infused botanicals. Such botanicals are vegetal ingredients, such as plants, herbs, spices, and

fruit, among which are prominent juniper berries. This method goes by the name of “steeping”

and is rather different from the other method called “racking.” The difference is in the treatment

of the botanicals, which are placed in a rack in the top part of the still rather than being infused.

The vapors, impregnated with essences, will affect the gin.

Another method of production is called “cold compounding,” it is faster but remindful of the

Prohibition's “bathtub alcohol,” where an alcohol base is enriched by aromas and artificial

essences. This is a cheaper and faster way that gives the juniper flavor and that of botanicals to

gin. This product is without a doubt of inferior quality.

The most part of gin producers use traditional copper pot stills, and some of these have been in

continuous use for more than 200 years. Needless to say that they are extremely precious and

that the new ones being made today are created according to the old formula.

Botanicals

Among the most commonly used botanicals we find:

Almonds

Angelica

Anise

Orange Peel

Cardamom

Cassis

Cinnamon

Coriander seeds

Grains of Paradise

Juniper Berries

Iris

Lemon Peel

Licorice

Nutmeg

Saffron

Ginger

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Gin Styles

JENEVER

This is the Dutch distillate par excellence, and it is also known as Genever or Hollands.

It is made with alcohol with the addition of “botanicals” and “mouthwijn,” a spirit

obtained by the triple distillation of a mix of barley, malt, rye, and wheat. Wheat‟s

strong taste gives a particular strong tang to the concoction. There are two kinds

available on the market; “jonge,” (young) and "oude,” (aged). It is traditionally served

cold in small tulip glasses.

OLD TOM GIN

This is the gin drunk in London in the1700s, the one that spread a wave of alcoholism all

through the country. It was a sweet gin, with a lot of sugar added, and is very different from the

gin we drink today. Nowadays it is not produced in Great Britain anymore and the only place

where it can be found is in Jamaica where it is still in production.

LONDON DRY GIN

It‟s the most popular, most used in London, unmistakable for its remarkably dry taste. Today,

despite its name, London Dry Gin can be produced anywhere.

PLYMOUTH GIN

Differently from the London Dry, Plymouth Gin can only be produced in the city of Plymouth,

using exclusively water from Dartmoore. Since1793, Plymouth Gin is produced in the “Black

Friars” distillery, formerly a monastery inhabited by the Black Friars. The “Mayflower” ship

forms Plymouth's gin trademark label, based on the fact that in 1620 the Pilgrim Fathers spent in

the monastery their last night in England before sailing from Plymouth harbour to the new

world .

It was the Royal Navy‟s favorite gin for over 200 years and it is considered the best one for the

preparation of the “Pink Gin” and “Gimlet” cocktail, both invented aboard Her Majesty‟s fleet.

The European Union has given it an Appelation of Origin thus it can only be produced in

Plymouth.

XORIGUER GIN

Although this gin from the island of Menorca has been produced for the past 300 years, it has

earned notoriety only recently, exactly when it arrived on the British market, an active market

always in search for new products. The distillate produced in the city of Mahon is obtained by

the re-distillation of alcohol from grapes, rather than cereals. Before being bottled, it is set to

rest in oak barrels. Xoriguer Gin has received an Appellation of Origin from the European

Union and can only be produced on the island of Menorca.

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BRANDY

A brandy may be defined as a potable spirit that is obtained from the distillation of wine or the

fermented mash of fruits and may then be aged in wood.

However, those brandies that are based on and distilled from wines or the fermented mash of

fruits other than grapes are usually classified as eaux-de-vie or as fruit brandies. These brandies

are identified by the name of the fruits used as the base ingredients, e.g. cherry brandy, apricot

brandy.

The other difference between these fruit brandies and grape-based brandies is wood ageing fruit

brandies are seldom aged in wood.

Since brandies are made in different wine regions of the world, the character of these brandies

vary in character with differences in the type and quality of fruit used, climate, soil and

production methods.

Brandy is the natural choice of spirit distilled wherever wine is made. Thebest brandies in the

world come from France and the two names that stand out are those of regions now known the

world over as Cognac and Armagnac.

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COGNAC

Cognac, the brandy takes its name from the town of Cognac located in the centre of a region in

western France, now known as te Dèparment of Charente.

There is a phrase that describes the relationship between Cognac and other brandies: “All

Cognacs are brandies but not all brandies are Cognacs”. The idea of this statement, of course, is

to indicate that Cognac is a particularly type or classification of brandy.

Indeed, Cognacs are generally considered the very best of grape-based brandies. Its quality is by

no means accidental but one of strict regulations and practices.

Cognac is a special class of brandy that is produced in a specified manner from the delimited

region of Cognac in France, defined by law in 1909.

The grape growers and distillers further inland like Cognac, faced with higher costs in getting

their produce to the ports, learned they could compete only by making better brandy. As a

result, they gradually transformed the inland vineyards around Cognac and Jarnac into the major

producing centres, laying down the standard that exists today.

The grapes used in the production of cognac are Ugni Blanc, Colombard and Folle Blanche.

COGNAC LABELLING TERMS

Below are labelling terms used in Cognac and their corresponding stipulated periods of ageing:

Very Special (VS) average minimum age of two and half

3 *** (3 stars) years though most are aged three to five

Sèlection Years

Very special Old Pale average minimum age of four and half

(VSOP), Very Old (VO) years though most are aged seven to ten

Or Rèserve Years

Napolèon, Vieux, Vieux average minimum age of six years though

Rèserve, Grand Rèserve, most are made of brandies of twenty,

Royal, Extra Old (XO) or thirty, forty or more years.

Very Very Special

Old Pale (VVSOP)

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Fine Champagne on the label of a bottle of Cognac indicates that the grapes used to produce a

Cognac is from the two top sub-rgions in Cognac known as the Grande Champagne and Petite

Champagne (but with at least 50% coming from the Grande Champagne).

In addition to these, some houses use individual brand names for their top Cognacs in a sense

similar to the prestige cuvèe of Champagne. Made from very old reserve stocks, they are

blended from generally much older stocks then those used for X.O. rated Cognacs. Examples

included Remy Martin‟s Louis 13th, Martell‟s Cordon Supreme and Hennessy‟s Paradis.

BRANDS OF COGNAC

There are numerous brands of Cognac. The four largest firms in Cognac are Remy Martin,

Curvoisier, Martell and Hennessy. In Singapore, the major brand names of Cognac are:

Camus

Curvoisier

Hennessy

Hines

Martell

Otard

Remy Martin

Some smaller houses like Delamains and Frapin are known for their excellent and delicate

Cognacs. However, they are only found in selected restaurants as they ar erelatively unknown to

the general public.

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ARMAGNAC

Located 80 miles south of Cognac. Armagnac was first distilled in Gascony in the dèpartment of

Gers in south-west France 1422. Armagnac is the world‟s oldest known brandy.

Although Armagnac is often compared to its great rival, Cognac, it is wholly a different brandy.

While Cognac is admired for its elegantly smooth, fine, soft and dry flavours and delicate

aromas, Armagnac is prized for its pungent, earthy character with a strong sensation at the end

of the taste what the French liketo term as “the dancing fire”.

The marked differences in the geography and the production method readily give these two

premier brandies of France differences in taste.

ARMAGNAC LABELLING TERMS

Labelling terms and/or symbols used to indicate the period of ageing for the various types of

Armagnacs are:

“Vintage” Armagnac

The age count for Armagnac begins on the 1st of May of each year following the harvest. This is

an important fact as some Armagnacs are produced and labelld as Vintage Armagnac with an

indicated year of production.

Vintage Armagnacs often have 2 years displayed on their (black) labels. These are year of

distillation (the older of the teo indicated years) and the year of bottling. Therefore the actual

age of the Armagnac is the difference in number of years between the two indicated years.

Vintaged Armagnacs can be very expensive and some restaurants stock a wide rnge of vintages

running from the late 1800‟s to the 1970‟s.

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3 Stars, 3 Crowns,

XXX, Monopole or

Sèlection de Luxe

Minimum ageing of 1 year if sold in France but

Aged at leat 3 years if bottled for sale outside

France

Very Old (VO),

Very Special Old Pale

(VSOP) or Rèserve

Minimum ageing of 4 years

Extra Old (XO),

Extra Napolèon,

Vieille Rèserve or

Hors d’Age

Mimum ageing of 5 years

BRANDS OF ARMAGNAC

The brands of Armagnac available in Singapore are listed below :

Chabot

Chàteau de Laubade

Janneau

Marquis de Montesquiou

Samalens

Senpè

POMACE BRANDIES

Brandies can also be made from wines fermented with the extract obtained by pressing the

pomace (skins and pips) after juice extraction. The residual sugar in the juice is low and much

of the extract may be added with water to increase the yield of the extraction.

As such, these brandies aremade from the remains after the pressing grapes juice for

winemaking and thus is made where wine may be produced.

These pomace brandies are generally rough, fiery and tannic. While most of these are made and

drunk locally, modern production sees a rising quality standard, especially those produced from

the pomace of single grape varieties from Italy.

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Pomace brandy is known by many names. The French word “marc” is used to refer to pomace.

French pomace brandies known as Eaus-de-vie de Marc or simply, Marc. The most well known

of these are Marc de Bourgogne from Burgundy, Marc de Champagne from Champagne and

Marc de Gewùrtraminer from Alsace.

In Italy, pomace brandies are called “grappa” which is said to have been named after the town

of Bassano del Grappa. This town is near Veneto in Italy where particulary fine grappas are

made.

Fine grappas are now being made from the pomace of single variety grapes and labelled

accordingly, for example Grappa di Moscato would indicate a pomace brandy made from the

pomace of Muscat grapes.

Flavoured grappas may be produced, for example by placing a piece of liquorice root in a bottle

of grappa to infuse its flavour and colour to the pomace brandy.

EAUX DE VIE

The French term eaux-de-vie literally translates ino “waters-of-life”. Thisterm is often used by

the French to indicate a spirit.

In France, spirits or eaus-de-vie made from wine of fruits other than grapes, are also known as

“alcools blanc” (white alcohol) as they are usually clear and colourless.

These clear fruit-based spirits are labelled according to the fruits on which they are based. For

example, Eau-de-vie de Poire indicates a clear colourless spirit made from pears.

The main region of production is in north-eastern France where it spills over eastwards into

Germany‟s Black Forest and into norhern Switzerland. Here pears, plums, cherries,

strawberries, raspberries, blackberries, and a dozen of other more obscure fruits are cultivated or

pick from the wild. From them the French, Germans and Swiss make delicately-fragrant and

flavoured eaux-de-vie.

Some of the eaux-de-vie, and the fruits they are based on, are listed below:

Eaux-de-vie Fruits on which the spirits are based

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Baie d’Alisier Rowanberries

Baie de Sureau Elderberries

Barack Palinka Apricots

Enzian Yellow Gentian

Fraise Strawberries

Framboise Raspberries

Genèvier Juniper berries

Gentiane Gentian

Houx Holly berries

Kirshwasser or Kirsch Cherries

Mirabelle Yellow Mirabelle plums

Mùre Sauwage Wild Blackberries

Myrtille Bilberries

Nèfle Medlars

Poire Williams

Or Williamine

Williams pear which may be bottled with a

whote pear grown in teh bottle on the tree

Questch Blue plums

Reine-Claude Greenage plums

Slivovitz Sliva Plums from Yugoslavia

Those items in bold italics indicate that htey are less well known and not available in Singapore

while those items listed in bold indicate well known eaux-de-vie that are easily found in

Singapore.

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CALVADOS

The Calvados takes the name from the zone where it is born; the department of Calvados in Normandy,

North - West of France.

The name probably derives from " EL CALVADOR", a Spanish war ship, that was shipwrecked on the

Normandy coasts in the XIX° century. The apples, from which the Calvados has origin, were already

cultivated in this zone at the times of the Roman empire. The farmers used to squeeze apples to get a

“wine”. The Imperator Carlo Magno, controlled the systems of cultivation and workmanship of the

plants, further to increase the production of the cider. The proper best apples for the production of the

cider are cultivated in terrestrial of a damp climate, exposed to the winds of the gulf. The varieties of

apples are: Bisquet, Bedan, Petit Joly, Saint Martin. The territories are delimited with regulations: - Pais

d' auge; here the highest qualities of Calvados are produced. Soft, of intense perfume, they always bring

the denomination of " Origin Appellation Calvados Contròlèe" and they are distillates with discontinuous

system" alambic à repasse" method Charentaise. Other types of Calvados of good quality, are those that

bring the denomination of " appelation règlementèe" and they originate from the territories of Mortainais,

Pais de Bray, Domfrontais and Valley of the Orne. Out of these territories, the distillation limits to only

one phase, with continuous system. The brandies so produced, will have in label the wording "Eau-de-

vie- de cidre."

PRODUCTION

Apples are left to mature on the trees and picked up only when they fall on the ground. After the wash,

they are shattered with millstone and, directly took on its way to the presses. The must so gotten is

allowed to ferment in a natural way for at least one month. This way they get a wine of apples. Dry, with

an alcool gradation that can varied from 5 - 8° known with the name of cider. The best producers, mix

between them these wines, often preserved for one or two years, before starting them to the distillation.

DISTILLATION.

For the " Pais d' Auge" Calvados, Charentaise stills are used and it is distilled twice. The first spirit

obtained, it‟ called "small spirit" and in the second phase, after having eliminated the Heads and the

Tails, a clear liquid of a high alcool percent (around 70°). is gotten . The Calvados with "Appellation

Contròlèe" it‟s distilled in a' only phase "Premier jet."

AGING.

The minimum aging is of two years, and, as in the case of the Cognac and Armagnac, it has a great

importance. It is a decisive factor to determine the true character of the brandy.

It‟s made at the beginning, in new and small oak barrel rich of tannin, and in a second time in “old”

barrels, where the liquid rests from s 3 up to 40 - 50 years and more. With the purpose to guarantee a

product that has always the same taste in the years, the most serious producers, use to mix it with older

distillates "Cuvèe."

The Calvados so gently matured, will get a marvelous supplement of softness, a complex bouquet and a

long persistence in the taste that underlines this marvelous brandy.

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Apple trees have always flourished in the coastal regions of Brittany and Normandy. Naturally,

the abudance of the fruit resulted in it being featured in the region‟s cuisine with items like aple

tarts, and of course, fermented apple juice.

Calvados or Eaux-de-vie de Cidre is an eau-de-vie made from apple cidder in Normandy,

France.

Like any other French region, the quality of the product is often rated using a system of

appellations. The production and quality rating of Calvados is subject to certain conditions

which cover the soil wher the fruit was grown, the manner in which the drink was distilled and

the period of ageing in oak casks.

LABELLING CALVADOS

Other than the 3 appellations used, apple brandies, especially Calvados are labelled under

various terms to indicate their period of ageing.

Labelling terms for Calvados are:

Three stars / apples Minimum of two years ageing in wood

Vieux or Rèserve Minimum of three years ageing in wood

Very Old (VO) or Vieille Reserve Minimum of four years old ageing in

wood

Very Special Old Pale (VSOP) Minimum of five years old in wood

Extra, Napolèon, Hors d’Age or Age Inconnu Minimum of six years ageing in wood

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SERVING AND USING BRANDIES

Brandies like Cognac, Armagnac and eaus-de-vie like Calvados are best served at room

temperature using a brandy ballon. By holding the balloon glass in the palm of one‟s hand, the

brandy is gently warmed and this encourages it to release its bouquet and aroma.

However, eaux-de-vie are best served very cold in a chilled brandy ballon or liqueur glasses.

This helps preserve the delicate fruit aromas.

Cheaper brandies and some eaus-de-vie ar eused in flambè dishes or in the case of Kirshwasser,

in desserts in like Black Forest Gàteau and flambè utens kuje Cherries.

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WHISKY

The spirit produced by distilling the alcohol from the fermentation of grains may be spelt in two

ways: Whisky or Whiskey.

The Scottish abd Canadian distillers spell the name of this grain spirit as “whisky” (plural =

whiskies) while the distillers in America and Ireland spell the name with an additional letter “e”

as “whiskey” (plural = whiskeys).

The Whisky produced in Scotland is often referred to simply as Scotch while the Irish version is

almost always listed as Irish Whiskey to differentiate it from the grain spirit of Scotland.

Canadian Whisky is better known as Rye Whisky because rye grains are the main ingredients

used in Canadian grain spirits.

The whiskeys produced in the USA are known by the names of their areas of origin, base

ingredients and methods of production. Thus American whiskey may be labelled as “corn

whiskey”,”rye whiskey”, “Kentucky whiskey” or “Tennessee whiskey” accordingly.

Besides these main whisky/whiskey styles, similar grain and malt spirits are made in Australia,

Holland, Germany, Denmark and Japan.

SCOTCH WHISKY

Whisky in Scotland has been distilled for hundreds of years and there is evidence to show that

the art of distilling was probably first brought to the country by Christian missionary monks

about 1100 AD.

There are basically two types of whiskies produced in Scotland, namely Malt and Blended

Whiskies.

Malt Whisky is the original type of whisky made in Scotland. Until the 1830s, Malt Whiskies

were the only style of whisky produced in Scotland. At that time, the only type of still used to

produce spirits was the pot still.

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When continuous still was invented, the new distilling process gave rise to the production of

grain whiskies which in turn led to the development of Blended Whiskies which are made by

blending the smoky Malt Whiskies with the more neutral Grain whiskies.

The differences between Malt and Blended Whiskies arise from the differences in the base

ingredients used and the production of the two spirits.

Malt whiskies use only malted barley grains which have been dried and roasted over peat-moss

fires. The fermented alcohol must also be double-distilled in pot stills.

Grain whiskies aremade from a variety of grains but is predominantly corn-based with smaller

amounts of both malted and unmalted grains. The malts used for Grain whiskies are also

distinguished by not being roasting by peat-moss fires. Finally grains whiskies are distilled

using continuous stills.

Grain whiskies are never sold by themselves as they lack a distinct character, Instead these

“vodka-like” grain spirits are always used in blending with malt whiskies.

PRODUTCION OF SCOTCH WHISKY

Scotch Whisky is made in a process that involves these stages:

1. Malting

2. Mashing

3. Fermentation

4. Distillation

5. Maturation

6. Blending

7. Bottling

1. MALTING

While nearly every distillery used to have its own malting house, most distilleries nowadays

obtain their malted barley from companies that specialise in producing malt for the whisky

industry.

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As in the production of beer, the malting process converts the stored stach in the grains into

soluble sugars by soaking and germinating the barley grains and then roasting and milling the

malted barley into grist.

The main difference in producing malt for Scoth whisky and beer is the use of peat moss in the

roasting or kilning process. Peat moss is the charcoal – like fuel that is used to heat and roast the

malt. The burning peat gives off a distinct, very pungent, earthy smoke that imparts its

fragrance, permeating the malt. This characteristic eventually gives the finished spirit a much-

prized smoky, peaty aroma which creates an integral part of the spirit‟s distinctive taste.

It is the use of peat moss that is unique to Malt Whisky from Scotland and distinguishes it from

all other whiskies / whiskeys.

Grain spirits are based mainly on corn with a misture of malted and unmalted barley grains. The

malted barley grains in Grains whiskies are not dried over peat-moss and therefore lack the

distinctiveness of Scotch Malts.

2. MASHING

In mashing, a large volume of water is used. The quality of the water is said to be very

important to the quality and character of a Scotch, very much like in beer making.

The grist or milled malt is then placed into a large cat where very hot water is added to the grist

to dissolve and extract the soluble sugars from the thick porridge-like mash.

This is followed by the sparging process where hot water is sprayed into the grist after the first

sweet liquid wash is run off. Two washing are then run off the vats and form the wort, a semi-

transparent sweetish liquid.

3. FERMENTATION

The wort is cooled by pumping it through a heat-exchanger to cool the wort before it is run off

into giant vats called the wash tun. Here yeast is added to ferment the extracted grain sugars.

After a day and a half or longer, a beer-like liquid known as the as the wash is produced with an

alcoholic content of about 5% by volume.

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4. DISTILLATION

Depending on the type of whisky being produced, the wash is then put into pot or continuous

stills and distilled.

Malt whiskies are always double-distilled in pot stills. The pot-still spirits are higher in

congeners and run off the still at 70% alcohol by volume.

Grain whiskies, distilled in a single run of the continuous stills, are generally more neutral and

run off the still at 90% alcohol by volume.

The Patent Still, is composed from two columns of ruled copper, tall around 15 meters. The first column

detta"ANALYSER" (Analyser) and the second "RECTIFIER" (Rectifier). This type of still and the same

also used for the production of the Vodka, certain Rums, the basic spirit for the preparation of the Gin and

from us in Italy, for the distillation of some Grappes.

The must to be distilled (Wash) it passes through a long pipe, directly inside the second column

(retificatore), where you/he/she is heated by the warm vapors coming from the first column, and it goes to

fall in the superior part of the first column, where passing through of the riddled dishes, it directly meets

him with the very warm vapors coming from the lower part.

During this phase the separation of the alcohols and the volatile elements happens. They is carried all

extremity of the first column and they returns in the low part of the second column where, slowly they

climb, by the serpentine one of the cold must suffering a rectification. With this technique only the part

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purer alcoolica, the "Heart" it will reach the surface of the column and you/he/she can escape and to be

picked him "Spirit - Safe", while the liquid part, less rich than volatile elements, it will fall toward the

fund for then to be put again in circle with the following distillation.

5. MATURATION

Malt whiskies are matured in oak barrels previously used to age Sherries. Old Sherry casks are

used as they provide more subtle colour and delicate flavours.

All Scotch whiskies (both Malt and Blended) must, by law be aged in wood for a minimum of 3

years before bottling.

Grains whiskies despite cask ageing do not gain very much character from the wood and remain

quite neutral. Most Malt Whiskies are, however, actually aged even longer, 5 to 7 years. The

oldest malt whiskies are aged up to a maximum of 15 years, as ageing them any longer will

result in whiskies with overly excessive wood flavours.

6. BLENDING

There are 2 types of Malt Whiskies – those labelled as “Malt Whisky” are blended from malts

produced in different distilleries. Single malts or Single Malt Whiskies are the products of a

single distillery and never blended with Malt or Grain Whiskies from other distilleries.

Blended whiskies are blended froma range of malt and grain whiskies. As many as 50 different

whiskies may be used to create a blend. The whiskies are then left to age in casks to “marry”

their flavours. Caramel may also be legally added to maintain a consistency in product colour.

There is no legal requirement governing the percentage of malt to grain whiskies in a Blended

Whisky. The quality of blended whiskies therefore varies considerably, with the top Blended

Whiskies having larger proportions of malt whiskies in their blends.

7. BOTTLING

All whiskies are diluted using distilled water to about 40% alcohol by volume for bottling.

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BRANDS OF SCOTCH WHISKY

MALT WHISKIES

There are four distinct regions in Scotland that produce malt whiskies:

Highlands (pure, botanic, soft, near river spey, Dafftown)

Islay (lodyne, seaweed smell)

Lowlands

Campbeltown (2 distilleries left)

The best malts generally come from the Hoghlands region, followed by the pungent, very peaty,

heavier-style Islay malts. The top Malt Whiskies use a blend of Highland malts with smaller

amounts of Islay malts. Campbeltown and Lowland malts are generally poorer quality malts and

used as “fillers”, that is, as blending whiskies.

The best and most popular brands of Malt Whiskies are Highland Malt Whiskies and are listed

below:

Cardhu (12 years)

Glenfiddich (10 years)

Glenlivet (12 years)

Glenmorangie (10 years)

Macallan (12 years)

Another well-known malt whisky is Laphroig (10 years) though this is not a Highland malt.

There are 4 categories of Blended Scotch whiskies:

1. Bulk

2. Premium

3. Super – premium

4. Ultra – premium

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1. BULK BLENDED SCOTCH WHISKIES

Grain whiskies are produced everywhere in Scotland. These whiskies are usually shipped out of

Scotland in barrels to be bottled at their destination, though this is not the case in Singapore.

These whiskies are usually younger, lighter, less complex and less expensive with the lowest

amounts of malt whiskies in used in the blends.

Many of the well known Scoth Whiskies are blended. Blended Scotch is made by mixing malt

whiskies together with unmalted grain whiskies. Once the spirits has been blended it must be

allowed a marrying period, after which it is put into used oak casks and aged. It is aged for a

minimum of 3 years under Scottish‟law.

Those Scotch Whiskies that are exported to the United States of America must be aged for a

minimum of 4 years by law.

2. PREMIUM BLENDED SCOTCH WHISKIES

Though classified as “Premium”, these well-known but generally less expensive brands of

Scotch are generally viewed as being “standard” and only suitable for use as “house-pouring”

brands:

Ballantine‟s

Bell‟s Extra Special

Cutty Sark

Dewar‟s White Label

Famous Grouse

J&B (Justerini & Brooks)

Johnnie Walker Red Label

White Horse

3. SUPER-PREMIUM BLENDED SCOTCH WHISKIES

This category represents the most popular brands of Scotch in most major markets around the

world. In most cases, these whiskies are aged for at least 12 years and listed in most beverage

lists as “premium brands”:

Chivas Regal

Dimple Haig Pinch

Johnnie Walker Black Label

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4. ULTRA – PREMIUM BLENDED SCOTCH WHISKIES

These whiskies represent the very best Blended Whiskies of Scotland. The trademark of such

whiskies is the 20 or more uears of ageing they undergo.

The larger proportion of malt whisky in the blends also give them a distinctive mouth-filling,

liqueur-like quality but without the sweetness.

These rare, very pricey whiskies are usually bottled in very decorative ceramic or crystal

decanters and being placed in a velvet draw-string bags.

The best-known brands of Ultra-premium quality are:

Ballantine’s 17 Year

Ballantine’s 30 Year

Chivas Regal Royal Salute

Usquebach

Bell’s Royal Reserve

Grant’s Own Ancient Reserve

Johnny Walker Swing

Johnny Walker Blue Label

Whyte & Mackay 21 Year

IRISH WHISKEY

Irish whiskey is made in an almost similar manner as Scottish Malt Whisky, but with some

distinct differences. These differences result in the “lightness” of flavour in Irish Whiskey.

Irish whiskey is produced from:

a mash that is made from a mixture of malted and unmalted barley with small

quantities of wheat, oats and rye.

malted barley that is not kilned (roasted) over peat fires and therefore lacks the

distinctive peaty or smoky character present in Scotch Whiskies.

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wash that is always triple-distilled unlike Malt Whiskies which are double-

distilled in pot stills or Grain Whiskies which are continuous still distillates.

whiskeys that must, by law, be matured for a minimum of five years as

compared to the minimum of only three years of ageing for Scotch.

BRANDS OF IRISH WHISKEY

The cleaner, lighter nature of Irish whiskeys make them ideal for mixing with coffee in what is

known as Irish Coffee. In Singapore, the one brand that has dominated the Irish Whiskey market

is John Jameson’s.

Old Bushmills is known as being the first legally licensed distelery and was founded in 1608.

Old Bushmills Whiskey is generally better when used with mixers.

The premium brand of Old Bushmills Black Bush is best savoured like a super-premium quality

blended Scoth-with a splash of cool water or on-the-rocks.

CANADIAN WHISKY

Canadian whisky must, by law, be made from a mash of cereal grains or cereal grain products

and must be wholly produced in Canada (although it can be bottled elsewhere).

Rye was the original grain used for producing Canadian whiskies. However, these all-rye

whiskies were very pungent and although rye is still used in most Canadian whiskies, other

grains such as corn, barley and wheat are also used.

In most cases, producers use a 7 to 1 ratio of rye to corn when determining the mix of cereals

and grains for whisky production. However, Canadian whiskies are commonly (and perhaps

wrongly) referred to as “Rye Whiskies”, even by the Canadian themselves.

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All Canadian whisky is blended, and the vast proportion is made in continuous stills. Once the

distillation is carried out, the new spirit goes into the used or new uncharrred oak barrels. By

law, Canadian Whiskies must be matured for a minimum of three jears, though in practice most

ar eaged between 4 and 6 years.

After maturation the spirit is still quite light and pale in colour and so up to 10% rye whisky is

added to the final blend to give it extra body and flavoured with a tiny amount of caramel

creating a deeper coloured blend.

The whisky is then bottled and the barrel sent back for reused.

Some Candian distillers offer whiskies of pu to 18 years old, but the optimum ageing for most

whiskies are generally six to eight years. Around 85% of Canadian whiskey is consumed

locally.

The Canadian Government does not regulate the production of its whiskies. It does not for

instance regulate the proportion of the various grains, distilling proofs or the type of still used.

Thus, the best guide to the quality of a Canadian whisky is dependant on the reputation of the

producer and the relevant brands produced. The best known brands are Black Velvet,

Canadian Club, Seagram’s V.O. and the premium quality Crown Royal.

WHISKEYS OF THE UNITED STATES OF AMERICA

The Americans produce several types of Whiskeys but are best known for:

1. Bourbon

2. Tennessee

1. BOURBON

The mash used for Bourbon must be made of at least 51% corn. Kentucky is home to this style

of whiskey and very often the state‟s name appears on labels of Bourbon whiskey bottles.

Though most Bourbons are still produced in Kentucky, the law allows the term to be applied to

any American whiskey as long as it meets the requirements.

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Bourbons must by law be stored in charred oak barrels to age and mellow the raw and harsh

tasting distillate. This whiskey is required to be aged at least 2 years though most are aged for at

least 4 years.

Another term usually found on labels of Bourbons refers to the fermentation technique unique

to Bourbon, known as “Sour mash”. In this method, a batch of actively fermenting mash from a

previous fermentation process is added to a new, still unfermented mash to act as a “starter” to

begin the fermentation process. Despite its name, no sour or acidic flavours are known to be

imparted because of the technique.

On the other hand, a sweet mash Bourbon use fresh yeast to start the fermentation.

Single Barrel Bourbons

Some rather interesting Bourbons known as Single Barrel Bourbons

have appeared in the Singaporean market in the 1190s. These Bourbons

are made in individual small barrels or small-batcheds. These

artisan/designer Bourbons have very unique flavours that are totally

different from each other and yet retain that characteristic sweetness so

prized in Bourbon.

2. TENNESSEE

Tennessee whiskey is made in the state of Tennessee in exactly the same manner as Bourbon,

though is not a Bourbon.

Also using the sour mash process for fermentation, Tennessee whiskeys are always filtered and

mellow through charcoal immediately after distillation prior to ageing.

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BRAND OF AMERICAN WHISKEYS

The number of US whiskeys available internationally has increased by leaps and bounds with

some very fine Bourbons making their debut here:

Bourbons

Early Times

Hiram Walker Ten High

Jim Beam

Old Crow

Old Grand-Dad

Wid Turkey

Single Barrel Bourbons (Premium Brands)

Blanton‟s

Elijah Craig

Maker‟s Mark

Rock Hill Farms

Tennessee

Jack Daniel‟s Old No. 7 Black Label