Code of Conduct

~ The Modern Professional Bartender (MPB) shall always behave in a manner that befits the
responsibility of the role. They are dispensing ‘drugs’ and need to take clearheaded decisions; they have
legal obligations on who, when and how they serve
~ The MPB shall at all times promote the role of the bartender as a Trade and shall help spread
professionalism throughout the industry.
~ The MPB shall be knowledgeable about every product I serve: what it tastes of; what it is made from;
where it comes from; how strong it is; how it is made; if and how it is aged; all of the main brands
available on the market globally.
~ The MPB shall know how to properly serve all the products they stand in front of: the 15 basic recipes
using each spirit; the basic categories of serves for each spirit; correct glassware;
~ The MPB shall know at least 3 ‘selling points’ for each product – Trivia or Technical.
~ Knowledge of all tools and actions of a cocktail or high volume bar: bottles and how handle them;
pourers and pouring accurately in legal measures; glassware types and how to handle them; shakers,
mixing glasses; barspoons and stirring, layering; strainers; drinks mats; ice types and usage; basic bar set-
up; cleaning procedures and importance; fridges and chilling;
~ The MPB always leaves their problems at the front door and act as such for the duration of their shift:
they should be knowledgeable of major current affairs but have no public opinions on race, religion and
politics;
~ The MPB shall always treat every person as a guest and not just a customer and shall the respect them
as such: never mentioning a guests previous visit; judge the level of involvement the particular guest
wants and cater to that; recommend improvements in their drinking habits if asked yet serve every drink
with the utmost care and attention
~ The MPB shall be aware of the profit motivation of bars and as such will be aware of relationships with
suppliers: ways of increasing sales and executing your employers’ goals for market success; positive
selling techniques and the use of point of sale promotions and materials.
~ The MPB shall be aware of exactly how drinks are made in the bar they work in as well as generally
~ The MPB shall be aware of the physics of drinking in relation to drinks making techniques such as
chilling, ice types, specific densities, hot and cold drinks.
~ The MPB shall be aware of all the Biological elements of their job: the way alcohol is processed by the
human body, the Blood Alcohol Concentration, the nature of overindulgence; the factors that affect
alcohol absorption; the principles of pragmatic responsible drinking.
~ The MPB shall have an understanding of the palate in relation to taste categories and the mechanics of
tasting in order to produce balanced drinks and how ingredients affect taste.
~ The MPB shall try and make every drink to demonstrate the skills of the bartender: they shall be aware
of ways to improve speed and efficiency of drinks making without compromising the quality of the
product.
~ The MPB shall know how drinking habits, the alcohol industry and drinking culture have evolved and
are evolving in order to understand drinks making.
~ The MPB shall be impeccably clean, neat and tidy in their personal appearance and also in their
working habits; they shall also maintain the highest standards of hygiene in their workplace.

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The Skills of the Bartender

What makes a good bartender? We have identified four groups of skills that we feel make up a good and
professional bartender…

Identification of required skills of the modern bartender

Knowledge – Knowledge is the key to mastering any skill or practice. Knowledge can be divided up into
physical and mental knowledge accordingly. Within bartending this breaks down into four main areas

Technique Knowledge: the how and why of all major actions that the bartender need to ‘make drinks’. –
these include pouring, building, shaking, stirring, layering, muddling, blending, opening, storing.

Product knowledge – basic category definition; alcohol content by volume; raw material; country of
origin; basic production process; age and ageing process;

Recipe and Serving knowledge – every drink can be served in different ways. This depends on the type of
product and the local or traditional servings. Roughly this breaks down to - neat, chilled, with water, with
ice, with a mixer, in a classic cocktail, in a new cocktail.

Selling Points – interesting or unique info about the product in order to help ‘sell’ the product or drink to
a guest.

Speed
Speed is vital in making sure the guest get their drink within a decent time period.
· comes from practice
· comes from cleanliness
· comes from knowledge of product and systems
· comes from preparation
· comes from common sense
· comes from determination and perspiration

Style
Style is the need to make the bartender more than merely a drinks making machine but to recognise that
Catering is a service industry.
extension of one’s personality or façade

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is the most important thing picked up by guests – over 70% of communication is non-verbal
should never impact negatively on the guest or service time
is generally learned through observation of others and practice but also by common sense.

Etiquette
The requirements of the Service Industry and the
The moral and ethical requirements of serving alcohol.
Knowledge of alcohol and its effects on the human body
Health and Safety and the Law in your country
Licensing Issues in your country

Creativity?
The debate as to whether this is a whole skill is interesting. I believe that through following the Skills
Route and the 'Mix–o-Logic' Approach that creativity is enhanced or taught…

Welcome Alconomics Asia Alconomics Ltd. Contact Subscribe & Newsletters The Rum
Club Training Resources Site Search

Tools

• Knowledge • Speed • Style • Foreign Resources

• Knowdules • Reading Lists

• Skills • Tools • Actions • Tequila and Mezcal • Cocktail Families • Vodka • Gin
• Scotch • Rum and Cane Spirits • American and Imported Whiskies • Brandies
• Bitters, Vermouths and Fortified • Liqueurs

3
The Tools and Actions and Service of the Professional Bartender

Personal Equipment

Boston Shaker

This consists of two parts, a glass ‘mixing’ half and a steel ‘tin’. The two halves are put
together and form a sealed unit. Used for all shaken drinks (Brandy Alexander, Killer
Zombie, Stinger). The glass bottom can also be used for drinks that require stirring (Martini,
Negroni) if a proper ‘mixing glass’ is not available.

Three Piece Shaker

This is an integrated shaker and strainer made up of a steel base, a metal lid and strainer and a
‘cap’ on top. Used for all shaken drinks the base can be used to stir drinks in no mixing glass
is available. Because of it all metal construction it will make a slightly colder drink than the
Boston shaker.

Continental Shaker

This is a two part shaker consisting entirely of metal. Either the top fits snugly on top of the
metal base or it is two ‘tins’ : one a ‘toby tin’ that resembles a small tin and fits inside the
larger tin like a Boston shaker. Either type needs a large Hawthorn strainer to work.

Mixing Glass

This is used for drinks that require stirring (see above). Mixing glasses tend to be larger than
the Boston ‘glass’ and also have a spout to pour from and therefore stirring and pouring is
made easier.

Pour Spouts

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These plastic or metal spouts fit in the neck of spirit bottles and increase speedy drink making
by removing the step of taking the cap off every bottle every time and also allowing ‘free
pouring’. They come either as ‘free flow’ (i.e. unrestricted flow) or as ‘measured’ with an
internal device to provide a set amount of liquid. Only bottles that are regularly used should
have pourspouts added and pourspouts should not be used in bottles that can go off.
Pourspouts should ideally be cleaned weekly. Pourspouts should be set into the bottles so that
when pouring correctly the guest can see the label of the bottle clearly.

Hawthorn strainer

This is a device that fits on top of the steel half of a Boston Shake in order to keep all the
pieces of ice used to chill the drink while being shaken from entering the final drink. It
consists of a flat perforated metal disk with a coiled spring around the inside. It must be held
in place with the hand while pouring. A Hawthorn strainer is also known as a coarse or Dazey
strainer.

Julep Strainer

This is a device that fits on top of the glass half of a Boston to strain the ice out of a stirred
drink. It consists of a concave perforated metal disk and again must be held by the hand when
straining.

Fine Strainer

This is a tea strainer-like device for removing the smallest particles of ice from a drink or any
fruit pulp that is undesirable. It is held over the glass and is always used together with one of
the other strainers.

Bar Spoon

This can come in many forms with the major variation being either with a ‘sharp’ end or a fla
end (a.k.a Bonzer). It will be longer than normal spoons and often with a twisted handle. It
has four major uses: to stir drinks effectively and hygienically, to use as a small measuring
device (normally c.5ml), to aid the ‘layering’ of certain drinks and to act as a muddler for
crushing soft fruits, herbs and sugars cubes.

Muddler

This is a wooden or plastic device used for pulverizing fruits, herbs or sugars to make certain

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drinks.

Zester

This is a device for cutting thin strips of citrus zest for both decoration and also to release the
oils contained in the skin. It often consists of a series of metal loops for creating ‘juliennes’ o
zest and a larger single ‘channel’ to cut deeper and longer strings. If it is not available a sharp
knife or even a ‘potato’ peeler may be used.

Knife

This is to chop fruit and to prepare citrus twists if a zester is not available. It should be kept
as sharp as possible so that one does not have to ‘force’ it while cutting.

Grater

This is used to grate hard herbs and nuts such as nutmeg and cinnamon to be used a garnishes
for certain drinks

Chopping Board

This should be made of plastic for ease of cleaning and should only be used to chop fruits and
should be identified as such by colour.

Measures or Jiggers

These are mandatory by law in certain countries and vary according to the set legal amount.
If so they must carry a government marking. Where they are not required by law they are still
important to allow mixed drinks to be made in the proper proportions and ratios.

Ice Scoop

This can be made of steel or plastic and allows faster and more hygienic transfer of ice than
tongs or fingers. Never use a glass to get ice as it may well break, thus contaminating all your
ice. If the ice ever does become contaminated (unrepairably e.g. broken glass, milk/cream
spillage) you must notify other bartenders that the ice cannot be used. The best way to do this
so that you can leave the bar to get more ice/cleaning materials is to put a cross in the ice with
grenadine which will leave a vibrant red stain. Any contaminated ice wells should be dealt
with as soon as possible as ice is the ingredient used in 99% of all the drinks made – any lack
of ice will hinder service quality and speed.

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Hand Juicer

The hand juicer is often used for cocktails where the freshest citrus juice is needed (e.g.
Margaritas and Daiquiris). They fit half a lemon or lime when cut through its ‘equator’.

Tongs

Used for picking up fruit from trays, as using fingers is not very hygienic. If a drink requires
squeezed citrus fruit then pick up using tongs and squeeze from either end of the fruit holding
the skin only.

Waiters Friend

This is a combined tool that has a corkscrew (worm), knife (for foil cutting) and bottle opene
in one unit. It is so called as waiters can fold it up and place it in their pockets and not harm
themselves.

Bottle Opener/Blade

These come in many forms but are used only for opening bottled beers.

General Equipment

Bar Blender

This is a mechanical device with whirling steel blades that forces pulps fruit and ice very
efficiently. Major manufacturers are Waring, Hamilton Beach and Vitamix. Used for all
blended drinks (Pina Colada, Chi Chi) and should ideally be used with crushed ice to ease the
strain on the blender blades.

Ice Well

This is the area that you store your ice in for easy and frequent access. Make sure your ice
wells have proper drainage; incorrect or no drainage leads to faster melting of the ice. Ice
must be kept clean and must be treated like a food product thus keep all bottles, fruit trays
and plastic containers out of the ice well and make sure ice wells are kept thoroughly clean.

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Garnish Tray (see later)

This is a plastic partitioned and covered tray that contains a decent supply of all fruit and
garnishes used in the preparation of drinks. It sits under the bar top away from the guest and
needs to be fully cleaned at the end of every shift.

‘Store and Pour’

These are plastic storage devices with colored spouts for easy pouring and fast product
recognition. Container for juices, purees, dairy products and simple premixes are usually 1
litre or equivalent. The Store and Pour allows you to remove the neck and cover the juices for
easy and hygienic storage.

Bar tidy or Caddy

This is a plastic or metal partitioned container for straws, stirrers napkins, short straws and
matches. The bar caddy usually sits on the bar top

Straws

Straws come in many different lengths and gauges. The can be put in any drink apart from
straight up cocktails where they look garish and inappropriate. They are essential in blended
drinks and drinks with ice smaller than cracked or crushed ice. The different gauges of the
straws allow for different flow rates up the straw. If it is too narrow, the drinker may be
uncomfortable in straining too hard to drink the drink. Narrow gauge straws also are more
prone to blockage as fine fruit pulp and ice can plug the end impairing the drinking
experience. Conversely, if the gauge is too big larger pieces of fruit pulp can be unexpectedly
be sucked up causing a different impairment of the drinking experience. Drinks with larger
gauge straws tend to get drunk faster.

Swizzle Sticks

Swizzle sticks are often used in built drinks where there is no dilution from shaking, stirring
or blending the drink. The stick allows the customer to move the ice and ingredients around
in the glass with ease. Often a swizzle stick is added to Mojitos, Mint Juleps and spirit mixers
such as Gin & Tonics. The swizzle category of cocktails should always have a swizzle stick.

Cocktail Sticks

8
Cocktails sticks are used for a variety of purposes – from skewering the olives in Martinis too
picking out warm fruit from fruit blazers. They are commonly made from wood or plastic but
can be found in metal.

Beverage Napkins or Coasters

Beverage Napkins or Coasters are used to place the drink on in front of the customer. They
are useful as they keep the bar top dry from the condensation build up on the outside of the
glass as well as spillages from the customer. They also act as a ‘marker’ for the bartender as
to drinks orders and they help relax customers so they know they are to be served.

Champagne stopper

Champagne is one of the more expensive ingredients behind the bar which means it should be
conserved as much as possible. A good champagne stopper means that champagne can be
stored open over-night with minimal loss of quality. It keeps the gas pressure inside the bottle
in the same way as a cork works.

Drip mat

A long piece of rubber or cloth used for the preparation of drinks, the drip mat usually sits on
the bar and allows air to circulate under the equipment to allow proper drying. Cocktail
equipment is often also stored on this to allow drying and visibility to the guest.

Glassware

There are a multitude of types of glassware, some with a unique drink or spirit to be served in
them, some with variable uses. The main types of glassware used in modern bars are:

Cocktail glass - the classic martini glass. Usually 5 1/4 oz.

Tumbler or Rocks - a short fat glass. Usually 9-12 oz

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Highball - tall slim type glass. Usually 12-14 oz
Collins Glass - tall chimney sided glass. Usually 16 oz.
Shot Glass - a small 2oz glass made for swift short drinks.
Flute - the classic tall thin champagne glass.
Wine Glass - either a narrow ‘Tulip/white wine’ style or wider ‘Goblet/red wine’ style.

There are four basic rules concerning glassware:

1. Use the right glass for each drink - recipe books will always indicate the correct glass make
sure you follow the recipe. Standardisation is very important behind the bar as this means
each bartender uses the same glass for the same drink as his or her colleagues, no matter how
busy. If you are busy and your station does not have the glass you need, stop what you are
doing and re stock your glasses (not just for your station but for the whole bar).

2. Ensure that your glassware is spotless at all times - always make sure that you check your
glass before proceeding with the drink, hold the glass up to the light in view of the guest, this
will reassure you that the glass is clean and reassure the guest that you care about what you
are doing. If you pick up a glass that is not clean do not put it back in the same place but send
it to be washed. Wine and Champagne glasses should always be polished before serving the
drink.

3. Ensure your glassware is not cracked or chipped - if you find a glass that is chipped or
cracked throw it away as a chipped or cracked glass contains harmful bacteria and can cause
injury to the guest. Chipped, cracked or broken glasses should not be thrown into bins with
plastic liners as they can cause injury, damaged glasses must be put into a specified container
If you accidentally serve a drink in a damaged glass replace the whole drink do not pour the
drink into a fresh glass.

4. Some glassware needs to be prepared in advance - in some cases the recipe will indicate
that the glass needs to be chilled, pre heated or rimmed with salt or sugar:
• To chill a glass, put a scoop of crushed ice in the glass and then fill it with soda and then let
it chill while you prepare the drink. Discard the ice and then pour the drink. All drinks should
be served as cold as possible, in the case of drinks served with out ice the glass must already
be cold e.g. the Martini. A lot of bars will now have freezers for storing frozen glasses, so you
don’t need to chill them before making the drink.
• To pre heat a glass, fill with boiling hot water and allow to sit for around one minute,
discard the water thoroughly and then prepare the drink e.g. Irish coffee, Blazer etc.

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• In some cases, such as, Margaritas and Sidecars the glasses will require a salt or sugar rim,
this should be done before you start to prepare the drink do not (a) prepare rimmed glasses in
advance of the order being taken (b) prepare rimmed glasses after the drink has been made.
• Never moisten the glass with water, always use a ‘Margarita salt-er’ soak the sponge with
lime cordial or juice, if you have no ‘salt-er’ use a lime wedge a moisten the outside rim of
the glass and then dip the rim in a saucer of salt.
• Never over-salt the rim or let salt cling to the inside of the rim as this can lead to the salt
falling into the drink.
• Never over-fill the glass as it can cause the liquid to spill over the side and completely ruin
the drink. Some guests do not like salt on their margarita but it is the correct garnish, so only
half salt the rim.

The Bar Itself

‘The Front Bar’

The ‘Station’ is set up to allow you to work whilst maintaining an awareness of what is
happening in front of you. Being aware of what is happening with your guests is a vital part
of bartending and will allow you to anticipate the needs of your guests and your fellow
workers.

Elements of the Station

The Speed Rail

This will contain your house or pouring brands, they should be in the following order –
vodka, gin, white rum, tequila, whisky, dark rum, brandy and bourbon (from right to left for a
right handed bartender). The rail should also contain any cocktail ingredients that you use
regularly: normally Triple Sec, gomme (or sugar syrup), grenadine and lime cordial. No
juices should be held in the rail, as they should always be slightly chilled. If you have an
over-sized or a double rail, place brands that are big sellers and some of your widely used
cocktail liqueurs in the rail. The speed rail should be fitted to the bar so it is at waist height,
this will minimise the amount of bending you need to do. If the speed rail is too low, place
glass cloths along the bottom to elevate the bottles.

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Cleaning – remove all the bottles from the rail and if possible remove the rail from the bar
mounting, wipe all the surfaces of the rail with a clean damp cloth and then sanitise
thoroughly. Replace the rail if necessary, finally wipe each bottle with a clean and slightly
damp cloth making sure to clean the pour spouts and then replace them in the correct order in
the rail.

Dos and Don’ts

• Keep the pour spouts pointing in one direction, generally right to left, this will help you
pour more accurately (if you are right handed).
• Make sure the label faces the customer when you are pouring the drink (this goes for all
bottles)
• Don’t leave empty bottles in the speed rail - make sure you replace empties immediately.

The Ice Well

The ice well should be divided into two or three sections; the middle containing cubed ice,
the (two) outer sections (or Jockey Boxes) are for juices ( normally cranberry, orange,
pineapple, grapefruit, lemon and lime), as these need to kept cold and for house white wines
and champagnes (if these are big in your bar) or crushed ice if you make a lot of drinks using
crushed ice or blended drinks. The ice well must be properly plumbed in to ensure melting
ice drains from the well and it must be cleaned and sanitised thoroughly before and after
every shift.

Cleaning - remove as much ice as possible using the ice scoop and then melt the remainder
with hot water, then soak up any water using with a bar cloth or bar paper and then sanitise.

Dos and Don’ts

• Keep everything topped up; ice, juices and wines (if required), this will ensure smooth drink
service
• Always use an ice scoop, never hands or glasses as this is highly dangerous and against
regulations
• If a glass is broken in the well; inform your colleagues and remove all the ice straight away
(if possible pour some grenadine or colored juice over the ice to stop people using it). Clean
the well thoroughly, removing all the glass and re-stock with fresh ice.

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Fruit or Garnish Tray

This should be within easy reach, preferably behind the ice well or next to it. There are
standard garnish trays on the market that contain individual trays to store cut lemons, limes,
oranges, cocktail cherries and other condiments (onions, olives). Depending on the type of
garnishes and the amount you use you may only have three sections or if you use numerous
garnishes the tray may have six. If you do not have garnish trays, place the garnishes in clean
saucers and try and keep them off the bar top (to discourage customers’ fingers contaminating
the fruit).

Cleaning – garnishes are classified as food so your garnish trays must be kept spotlessly
clean. At the end of every shift; remove all the fruit and either put it back in the jar (olives,
cherries and onions) or throw it away, then place the tray holder and individual trays in the
glass washer or a sink filled with hot, sanitised water and wash thoroughly, dry and then put
the trays back in the holder.

Dos and Don’ts

Always check your garnishes before putting them in a customers’ drink; if the garnish is not
fresh throw it away, remember the garnish is as important as the drink.

The Bar Top

This is the part of the bar the customers can see. It is generally the place where you store you
cocktail shaker, mixing glass, bar tidy, drip mat, condiments and measures.

The Back Bar

This is the display area of the bar, all the spirits, liqueurs and vermouths that the bar stocks
are displayed on the back bar. Generally all tills, credit card machines and other equipment
not used for making drinks are situated on the back bar.

Setting up the Back Bar

The back should have the same number of stations as the front and should be set up as so
widely used products and call brands – these are your cocktail ingredients, your most popular
spirits and liqueurs - and are placed on the counter or the first shelf. Each station must have
these products and they should mirror the products on the other stations. Keep like products
together; vodka with vodka, gin with gin etc, this allows the customer to see what different

13
brands you stock. Liqueurs can be grouped in kind; Blue Curacao next to Orange Curacao,
Cherry Brandy next to Peach Brandy and so on, they can also be grouped by drink, Bailey’s
and Kahlua are often used in the same drinks as are Menthes and Cacaos so they can be
placed side by side.

Premium and deluxe brands – these are your less popular and usually more expensive brands
you do not need one on every station but it is important to organise them so they are
accessible for everyone. Like you call brands, you should keep your vodka with the vodka
and so on.

Till and EPOS – you should have a till and a CC machine on each station; this is important
for minimising money handling errors and gauging bartender performance.

Other Equipment – each station should have back up pens, a stapler (for CC transactions), a
spillage book (to record spillages as they happen), spare till and PDQ rolls

Ice

Ice can be counted as a tool or an ingredient as lots of drinks use ice in either the preparation,
serving or chilling of the them.

There are four basic rules concerning ice:

Ice must be clean, clear and hard - try never to use ice that is ‘watery’ or shiny as it will melt
into the drink faster and lead to over dilution.

Use plenty of ice when making drinks - most drinks are best served cold. The more ice in the
glass the colder the drink becomes and reduces the speed of dilution. Most people think that
the more ice a bartender puts in the glass the less liquor they get, even if the glass is full of
ice the amount of liquor will never change. Always avoid using hot or warm glassware as this
will melt the ice and remember that most spirits and liqueurs are stored at room temperature
and will melt the ice upon contact.

Always use an ice scoop or ice tongs - never use your hands for hygiene reasons and never

14
use a glass as it might break. If a glass breaks anywhere near the ice well you must remove al
the ice with the scoop, then melt the remainder with hot water and use a cloth to remove any
glass splinters.

Always use a fresh ice whenever you make a drink - always throw used ice away even if you
are making the same drink for the same guest. Occasionally a guest will request that you
build a new drink on top of the old one… the guest is always right so you must obey them.

There are ten types of ice with the most common highlighted:

Dust/powder – This ice type is the smallest useable size for drinks. It is the finest break down
of ice and is best stored as cold as possible as it will melt the fastest due to its high surface
area./vol. ratio. E.g. A naked martini poured into the martini glass with a metered amount of
dust ice stored at -25˚C. By the time the drink reaches the customer the dust ice will have
melted to give the perfect dilution in the drink as well as perfect temperature (as long as the
spirit is frozen, the vermouth is chilled and the glass frozen).

Shaved – This ice type is made by ‘shaving’ ice (approx. 1mm thick) from a large block/slab
using a sharp, heavy knife. This gives ice of a larger surface area./vol ratio than dust ice and
is greater suited to drinks that may require crushed ice but a greater melt rate is achieved (so
the drink will not normally be shaken)

Crushed (machined/milled) – This ice is made by crushing cubed ice in either a hand mill or a
machine crusher ( such as the Scotsman). Gives good ice as long as the original cubed ice is
of a high quality. If making large quantities, re-freezing on plastic trays will
improve/maintain the crushed ice quality during the service period.

Crushed (pellet) – Hoshizaki make an ice machine that makes crushed ice ‘pellets’ of a
uniform small size that do not ‘clump’ or re-freeze together in the ice well (a common
problem with machined or milled crushed ice). Each ice pellet has been individually made so
it is denser and colder than other crushed varieties. However, the visual effect of using
crushed ice (The Bramble) is lost due to the uniformity of the pellet size.

Cracked – Cracked ice is made by ‘cracking’ cubed or slab ice in the hand using either the
back of a bar spoon or a muddler. It creates a random assortment of ice varying from near
powder ice to pieces of a similar size to the pellet ice. It gives an average dilution rate
equal/comparable to machine crushed ice as the powder ice component will melt quickly but
the pellet sized ice will melt slower.

Pillow – Pillow ice is a type of cubed ice that is generally of a poor quality. It has been

15
designed so that the bartender can fit as much ice as possible into a glass to give the
impression of a ‘big’ drink. It melts quickly as it has a higher surface area/vol ratio than
normal cubed ice. It is called pillow ice as the shape of each cube resembles a pillow…

Cubed – Cubed ice is the mainstay of all bars. It is the most important type of ice as it can be
used to create all the other types of ice (apart from slab ice or sphere ice). Each cubed should
be approx one ounce in volume. Care should be taken over ice machine maintenance to
ensure correct freezing time per ‘batch’ of ice so that ‘dimples’ to not form where the ice
hasn’t fully frozen. The ice machine should also have an adequate, insulated ‘bin’ to store the
ice as it forms so that sufficient volumes of ice are stored at the correct temperature with
minimum meltage.

‘Slab’/Block – Slab or block ice can be purchased from commercial sources or made in the
bar to order. Commercial block ice can be particularly fancy – ice ‘mined’ from icebergs or
pre-historic glaciers that has been untouched for millions of years! This ice is unbelievably
dense and clear and melts very slowly (as long as it is stored as cold as possible). To make
slab ice in the bar see “Correct Double Freezing” below. The benefit of making the ice in the
bar is that the bartender can choose the water type and quality to suit his/her guests it also
adds to the ‘hand-made’ quality of the drinks and the bar – “the staff here care so much that
they make their own ice!”

Sphere – Sphere ice can be made either by hand or by using rubber sphere ice molds. A
sphere has the lowest mathematical surface area/vol ratio and will therefore melt the slowest.
It is best used for spirits served on ice.

Dry Ice – The sublimation of CO2 is highly endothermic so can be used in the preparation of
very cold drinks. The author has used dry ice in a number of different drinks from Volcano
bowls to Blazers and super-chilled Martini’s. The dry ice should always be handled with care
(i.e. thick gloves or tongs) and should never constitute part of the drink itself as the
sublimation of CO2 leaves a bitter trace taste similar to the bitterness in soda water (when
compared to still mineral water) – it is from the same thing (CO2) as soda water is carbonated
with pressurized CO2. It should be used to create the atmosphere in which the drink is made
(e.g. to make a super-chilled vessel to stir the martini in). It is best used to create the effects
in the drinks…

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 It was very good. Its informative and interesting to listen to a guy that knows that much...

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The Actions of the Bartender

The key to correct technical bartending is to know that although there is no single
way of doing anything, there is a reason behind every action and every action
should work towards the skills of the bartender – to be quick and to be efficient
and to be theatrical.

The major actions are as follows but remember that the first rule of bartending
technique is that every bartender should develop their own way of doing every
action…

Pouring

Nearly every product you deal with behind a bar needs to be poured. From wine
and beer to Champagne, from spirit and mixers to cocktails. Thus pouring
‘correctly’ is important. Accurate pouring is very important as it affects the profits
of the bar where you work and the guests’ satisfaction. Wine and beer pouring will
be covered in the appropriate Product Knowledge Sections later.

Spirit Pouring

Pouring can be divided into two types – with measure or Freepour.

‘With Measure’ Pouring:

• Always try and use pour-spouts with commonly used bottles – this will increase

17
speed
• Always pour with the label facing the customer.
• Always pour with the measure directly over the glass or shaker to minimise
spillages
• Always have all pour spouts pointing in the same direction.
• Always pour with the bottle almost directly vertical – this will mean the flow is
always the same and allow freepouring in the future
• Always check the flow of your pourer as they vary in ‘gauge’.
• Always pour directly in front of the customer.
• Always pour the cheapest ingredients in first when making cocktails so that
errors are made the cost is minimised

‘Freepouring’:
• This is a technique that uses the internal counting and practice to mean that a
measure is not used.
• It is a hard thing to learn and should be practiced and tested constantly.
• Free pouring is the method of pouring in which no measures are used and it
relies on the accuracy of the bar tender. Free pouring is the fastest method of
pouring and allows the bar tender to use ‘flair’ and both hands to make drinks.
Most cocktail bars use free-flow speed pourers, these allow the bar tender to
accurately gauge the amount of liquid that they are pouring.
• The most accurate way of free pouring is to hold bottle up right at 180 degrees
to the glass or cocktail shaker and count. Every Bartender may have their own
count but the ‘Bubble Method’ is a good way to start.

Counting whilst free pouring is the commonly used way to measure out the liquid.
There are many ways of counting to a tempo that will guarantee, with daily
practice, accuracy. This is an example
The moment the liquid starts to pour you start counting, the first count is not ‘one’
but ‘bubble’ this takes into account the air that is trapped in the pourer. The rest of
the counts are as follows:

Bubble = ¼ ounce or 6ml

18
Bubble 2 = ½ ounce or 12ml
Bubble 2,3 = ¾ ounce or 20ml
Bubble,2,3,4 = 1 ounce or 28ml
After the number 4 is reached the count then goes back to 1;
Bubble,2,3,4,1 = 1 1/4 ounce
Bubble,2,3,4,1,2 = 1 1/2 ounce
Bubble,2,3,4,1,2,3 = 13/4 ounce
Bubble,2,3,4,1,2,3,4 = 2 ounces

Zesting

This is the method whereby the essential oils in the skin of citrus fruits are
introduced to the drink. Either a zester or a sharp knife can be used. When zesting
certain rules and procedures should be considered:
• Always use fresh and clean fruit.
• Cut a thin strip of skin, trying to avoid any of the white ‘pith’ underneath the
colored skin as this can be bitter.
• Always do this over the surface of the drink as the process of cutting can release
oils.
• Squeeze the strip over the surface of the drink with the colored side facing the
drink.
• The flaming of citrus oils gives a warmer, burnt caramel aroma to the drink.
There are sugars in the essential oils in the skin and these can be caramelized
when the citrus strip is squeezed so the oils pass through a flame.

Building

The building of drinks is one of the most basic methods of drink preparation. It
involves pouring all the ingredients directly into the glass. Some drinks will have
specific orders for the introduction of ingredients or for techniques of production.
The ice type employed in build drinks (as with all drinks) is of particular

19
importance. The crushed ice in a Mojito or Mint Julep is the only chilling method
used in the drink so the ice temperature and quality is of utmost importance. The
cubed ice use in Harvey Wallbangers and Sex on the Beaches gives a slower melt
rate. This is of less importance as the overall Abv of the drink is lower than, say, a
Margarita. As very little or no citrus juice is used the consistency of the mix of the
drink is less important.

When making a built certain rules should be considered:

• Select the correct glass and place it on the bar.
• Add ice if necessary
• Pour ingredients quickly into the glass, either with the cheapest ingredient first
or in order if directed.
• Stir if necessary
• Built drinks can often be roughly layered if the ingredients are introduced to the
glass in an order of sugar and alcohol content.

Shaking

When shaking a drink you are achieving 4 distinct goals of cocktail making.
o You are mixing the liquids into a consistent blend
o You are diluting water into the drink from the ice and in doing so you are also
o Chilling the drink (the ice melts as it absorbs the heat from the ingredients of the
cocktail).
o You are also aerating the drink by ‘beating’ fine bubbles into the liquid.
A shake should be firm and fast – nothing chides the author more than the namby-
pamby Japanese style of shaking where the shaker is merely gently rocked from
side to side with a pained sense of ‘art’ and an expression of pretension and an
attitude of ‘holier-than-thou’… Ladies and Gentlemen, it’s a cocktail, not a first
born child… I want to hear the drink “still laughing at me” as I take my first sips.
When handling the shaker, logic will dictate (for drink quality and customer safety)
that the shaker is held firmly with each hand grasping the ends (not the middle as
some bartenders will instruct) where the glass is thickest and the metal of the tin

20
is doubled. This will minimize the heat transferred from your hands to the drink. It
will also minimize the danger of the Boston set slipping out of the bartenders
hands (wet hands, dirty shaker, etc…) while shaking the drink and hitting an
unassuming customer.
The glass part of the Boston set should always face away from the customer as due
to the seal of the Boston set, any uncontained liquid will be flung away from the
customer (avoiding large and expensive dry cleaning bills). If the seal is not good
between the Boston glass and tin, holding the set in this way also means that if
there is separation, the heavy (and potentially destructive) glass portion will take
out the back-bar not the customers face…

There are several cocktails where a more thought-out shake is needed. The Bloody
Mary (and all its variants) uses tomato juice, which is an ingredient that goes a
horrible texture when shaken hard. A gentle ‘rocking’ of the shaker is a better
policy and technique when making this style of drink. Some cream drinks can
benefit from a gentler shake (at times more akin to stirring). The Irish Whiskey
Alexander is often a more refined drink when stirred as the texture becomes more
silken with the qualities of the cream becoming more apparent. When the same
drink is shaken, a frothier, more milk-shake quality is achieved.

When shaking a drink, you should use an action with the most force possible.
When logic is applied to the action, the most powerful shake is over the shoulder
(think – what is the best way to throw a ball a long distance? Over arm as it uses
the shoulder muscle to its maximum strength). The shake pattern should also be
thought out. There should not only be as much movement from end to end as
possible, but also a slight lateral combined with (again slight) a twisting action.
This should create a randomized ice cube movement with as much altered collision
(as opposed to repeated collision) between ice cubes as possible. It will also fully
mix all the ingredients with more authority. Crushed ice is not normally used to
shake a drink. There is one notable exception which uses crushed ice – The
Original Daiquiri

21
When making a shaken cocktail certain rules should be considered:
• Select the correct glass and fill with ice (for drinks on the rocks) or ice and soda
(for drinks straight up… see Frosting later)
• Add the ingredients to the Boston glass starting with the least expensive first.
• Fill the Boston glass with ice to the top.
• Fit the Boston tin onto the Boston glass so that one side is flush. This will make it
easier to break the seal after the drink is shaken and will create a more
randomized ice movement inside the Boston set while shaking.
• Shake the drink over your shoulder with vigorous actions until the mixing tin
becomes frosted. Shaking a drink over the shoulder is the most powerful
technique as you utilize the shoulder muscle as well as the arm muscle (think –
what is the best way to throw a ball?...)
• Hold the metal base with the glass pointing upwards and tap against the bar
surface to break the seal. Alternatively, use the ‘heel’ of your hand to strike the top
of the metal of the tin to break the seal. This technique requires more skill and
confidence.
• Strain the chilled liquid into the glass(es). If more than one then alternate
between them to ensure equality. If serving a drink on the rocks or served long,
use fresh ice.
• Wash both parts of the shaker thoroughly and replace it from where you took it.

Stirring

A drink is stirred if it only contains spirits and/or if you want it to remain clear. The
reason why we stir some drinks and not shake them is because you want the
contents to be cold with as little dilution as possible - when a drink is shaken the
ice will break up and dilute the drink a lot faster. A shaken drink will also have
chippings of ice floating on top of the drink as the action of shaking shatters the
ice. There is also a smoother mouth feel from a stirred drink – almost silken in
comparison – as there is no aeration of the drink with bubbles of air. The quality of
a stirred drink can be monitored at many stages as the stirring is effectively
‘uncovered’. This means the ‘straw-tasting’ method of quality control can be done

22
at many stages of the drink preparation.

When making a stirred cocktail certain rules should be considered:

• Select correct glass that the drink will be served in and place it on the bar top.
• Fill either a mixing glass, the glass half of the Boston on the steel part of the 3
piece with ice and then add liquids.
• Stir briskly but carefully with Barspoon until frost forms on the outside and the
level of the ice and liquid meet.
• Strain with Julep Strainer (if pouring from the Boston glass) or a Hawthorn
Strainer (if pouring from a Boston tin).

Blending

Certain drinks are best when blended by machine and this can be considered as
"very heavy shaking". When blending drinks the best consistency is one where the
liquid is 'stiff' (i.e. slight hard) but not so stiff that you can make fantastic towers
out of it: if the drink has the right consistency the drinking straw should stand up
right in the drink.
Blending is used for drinks that require a smooth icy consistency and drinks that
contain whole fruit, heavy creams, nuts or ice cream (e.g. Banana Daiquiri,
Strawberry Margarita). When using a blender always try and use crushed ice not
cubed as this will not do the blades of the blender as much damage.

When making a blended cocktail certain rules should be considered:

• Select your glass and place it on the bar top
• Pour the ingredients into the blender cup (slice up fruit if necessary)
• Put in crushed ice so it just covers the liquid
• Turn on the blender and blend until the drink has a smooth consistency
• Pour contents into glass.
• Add Garnish and straw (always straws in blended drinks).
• Wash out blender ‘cup’ thoroughly and put it back where you found it.

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Layering

A layered drink is technically called a Pousse Café. It was traditionally layered so

the customer can enjoy a development and change of flavours as the drink was
drunk gradually. The modern layering of drinks is normally done for aesthetic
effect (e.g. in shots or ‘party’ drinks) where the whole drink is drunk in one so the
separation of flavours and spirits is not important to the enjoyment of the drink.

The Bonzer Bar Spoon is the tool of choice for the job of layering. Both the ‘coin’
end and the spoon end can be used for this job. If using the ‘coin’ end, the spiral of
the spoon shaft slows the flow of the liquid minimizing its impact as it hits the
layer below. This means there is less disruption and the layer is more perfect and
defined.

The ‘science’ of layering comes down to alcohol content and sugar content. The
higher the alcohol content, the higher it will float in the drink. The higher the sugar
content, the lower the ingredient will sink. Therefore, a shot comprising Crème de
Mure, Grand Marnier and Vodka would be built as below:

Vodka – Top
Grand Marnier – Middle
Crème de Mure – Bottom

When making a layered drink certain rules should be considered:

• Select the correct glass (normally a shot glass) and place it on the bar top
• Pour the lowest alcohol and highest sugar liquor in first.
• Then place the bar spoon slightly above the first layer and slowly use the flat end
or bowl of the bar spoon to slow the liquid down so that their respective 'specific
gravities' will make then layer pour the next lightest liquor onto the first layer.
• Repeat.
• Pousse cafes (the technical name of layered drinks) have always an odd number
of layers.
• When you have completed all the layers wash the spoon thoroughly.

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.

Muddling

Muddling the fresh fruit, herb or vegetable ingredients of a cocktail can give a
greater mouth feel and presence of the fresh flavours. It also gives the bartender
choice over exactly what part of the flavour breakdown is wanted in the drink e.g.
using fresh squeezed orange juice, muddling ½ orange wheel segments or
muddling orange peel in the base of the glass. Each choice will give different
flavour elements to the drink yet still retaining the orangey-ness of the drink.
Another example would be the Caipirinha where the muddling of the lime with the
sugar cube gives a more bittered, ‘oiled’ flavour to the drink (think the difference
between a Daiquiri and a Caipirissima). The sugar cube acts like sandpaper on the
lime skin and opens more flavours into the drink.

When muddling citrus, you should always remember that lemons and limes from
different countries, harvested at different times of year, have differing levels of
citric acid, flavour elements and water volumes. Sugar should initially be added
cautiously and the drink should always be tasted before service to check the
balance of sweet and sour. Always remember that you can put sugar in, but you
can’t take it out, so initial caution with syrups will pay dividends to the final drink
quality and your personal drink consistency over the course of the evening’s
service.

The tool of muddling is the muddler. The muddler should always be of a length
that means the hands of the bartender are obviously not near the top of the
Boston glass so that there is no contamination of the drink by the hands of the
bartender.

When making a muddled drink certain rules should be considered:

• Select the correct glass and place it on the bar top
• Add the chopped fruit, herbs or vegetables.

25
• Add the sugar (cubed or syrup)
• Take the muddler and mash the fruit or herbs to extract the juice and crush the
sugar
• Add the liquor and stir
• Fill the glass with ice and add straws.
Clean the muddler and Boston set thoroughly

Fruit cutting and preparation

There are certain rules to follow when cutting fruit to ensure good quality
garnishes and to ensure safety;

• Always cut the fruit on a clean chopping board, most restaurants will use
different colored boards for different types of produce, make sure that you use the
correct one. If there is not one specifically for fruit cutting, use any board but keep
it in the bar and stop other areas using it
• Always keep the board secure by placing a cloth under it to prevent slipping
• Always check the fruit when it comes in, check for bruises, make sure it is firm to
touch
• Always wash the fruit before cutting
• Make sure the fruit knife is clean and very sharp
• Make sure you cut fruit to meet, not exceed the days and nights demand
• When you cut the fruit any that you are not going to use on your shift must be
covered and placed in the refrigerator.
• Never mix old and new fruit together

Garnish Guide

These are the main garnishes used in bars, there are others but they are usually
particular to individual bars.

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The garnish serves two purposes; a garnish provides firstly an attractive
decoration, which adds to the appeal of the drink. Secondly it can complement or
add to the taste of the drink e.g. a lime squeeze in gin & tonic or a celery stick in a
Bloody Mary.

Lemon Squeeze - Remove the top and tail of the lemon, cut in half lengthways and
then cut in half again and finally cut in half again, you should then have eight
wedges of lemon. The lemon must look fresh with no spots on the peel and the
flesh must show no deterioration. The shelf life is 24 hours

Lemon Twist - When making twists it is important to remove the skin only. First
remove the top and tail of the lemon, then take a sharp knife and score the lemon
lengthways from top to tail with a ½ inch width to each twist. Make sure, when
scoring you do not cut into the flesh. The twist should look fresh with a lot of oil; it
should not look dried out. Twists should be removed from the lemon only when
you require them for a drink. The shelf life is 24 hours.

Lime Squeezes - Same as lemon squeeze, they should look bright green with no
yellow colouring on the skin and the flesh should show no deterioration. The shelf
life is 24 hours

Lime Wheels - Full wheel cut ¼ inch thick, cut a slice into the lime lengthways
about a third of the way into the lime for placing on the rim of a glass. Always
check that the lime is a bright green with no yellowing on the skin and the flesh
shows no deterioration. The shelf life is 24 hours.

Pineapple Wedges - Top and tail a fresh pineapple, cut lengthways into quarters,
remove core and slice the pineapple quarters from the tapered end 2 inches into
the flesh. Cut into wedges ½ inch wide. The flesh should be firm with a golden
colour not mushy and brown. The shelf life is 24 hours.

Orange Slices - Top and tail the orange and in half lengthways, cut a slit into the

27
middle of the flesh (for placing on the rim of a glass) and cut ½ inch wide
semicircles. The shelf life is 24 hours.

Celery - Top and tail celery, wash thoroughly removing all the dirt and cut the
celery so the individual sticks only show ½ inch above the rim of a glass, if too
wide cut the stick in half. The celery should be crunchy and have no brown
bruising on the flesh. The celery should be stored up right in a glass of water. The
shelf life is two days.

Olives - Most olives are stored in jars, remove the olives as and when you need
them, make sure they are not dried out. The best olives are Queen sized and are
not stuffed, although stuffed olives are sufficient.

Maraschino Cherries - See above, making sure that the cherries are firm, bright red
and not dried out.

Pearl Onions - See above

Strawberries - Make sure they are washed thoroughly and free from bruising, cut a
small slice into the tail of the strawberry to place on the rim of a glass. The perfect
strawberry should be around a 11/2 inches high and 1 ¼ inches in diameter all the
other sizes should be used in drink making. The shelf life is 2 days.

Mint - make sure the mint is fresh with green leaves and not wilted and brown.
Always keep up right in cold water, use only the tops of the stalks (sprigs) for
garnishes and the leaves for the making of the drink. Use one sprig per garnish.
The shelf life is 2 days.

Banana Slices - Slice the banana into ½ inch thick slices at an angle of 45 degrees,
keeping the skin on the banana and always cut to order. The banana should be
firm and yellow in colour not green or soft and bruised.

Cucumber Slice - Wash the cucumber and cut the same way as a banana but cut it

28
into ¼ inch slices. The shelf life is 24 hours.

equila/Mezcal

Basic Tequila Knowledge

1. ‘Mezcal’ is the name for all distilled products made from the Agave (pronounced
A-Gar-Vay) plant; ‘Tequila’ can only be made from one type of Agave (Blue Agave)
and can only be made in 5 states in Mexico. This is the same as Brandy and Cognac
with Mezcal=Brandy and Tequila=Cognac
2. The Agave plant looks like a Cactus but is in fact a member of the Lily Family
3. The Agave plant takes 8-10 years to mature and look like a large pineapple
4. Tequila can only be made in Mexico with the state of Jalisco, where the town of
Tequila is located, being the centre of production.
5. Tequila must be at least 51% Blue Agave and if so are called Mixto but the best
are 100% and called Puro or merely Tequila.
6. Tequila is normally 38%-40% alcohol and cannot be stronger than 55% or
weaker than 35%.
7. The main factors that influence the quality of a Tequila are:
• The ripeness and location of the Agave plants
• The type of cooking method (stone versus steel ovens)
• The percentage of Agave sugars used
• The type of Still used for Distillation
• The time it spends ageing
8. Tequila comes in four main styles (Silver (new), Gold (new with caramel added
for colour), Reposado (rested for 2-11 months in oak and Anejo (aged for at least
12 months in small oak barrels)
9. Tequila is often served neat but is a versatile cocktail and mixed drink base
10. Tequila is normally 38%-40% alcohol and cannot be stronger than 55% or
weaker than 35%.
•

29
There are many different types of Agave distillates coming out of Mexico. The
common misconception is that they are all Tequilas; this is not so. Mezcals such as
Bacanora, Sotol and Raicilla are also made with their own appellations. They use
different types of Agave to Tequila and are made in specific different areas.

History

The origins of Tequila date back to 250-300 AD when Aztec Indians first fermented
the juice of Agave plants to make ceremonial wines. This original wine was called
‘pulque’ and was made by fermenting the sap (aguamiel – honey water) from the
heart of the Agave. The yeasts used originally were naturally found in the air and
produced a wine of 8-12% abv. In 1519, the Spanish conquered Mexico and
brought the technology of distillation with them, which they had learned from the
Moors. Within ten years of being in Mexico, they had probably started to make the
first rough Agave spirits known as Mezcal or Mescal wine. Over the following
years, the techniques were improved and modernized with new laws governing
the production and labeling of Tequila to protect the national spirit of Mexico.

Production

Mescal is the name for any spirit made from the Agave plant. There are over 200
different types of Agave in Mexico. Only one specific type is allowed if it is to be
called Tequila – Agave tequilana Weber azul (the Blue Agave). The Agave is a
member of the lily (Amaryllis) family, although it is often mistaken for a cactus.
Mezcal can use any type of Agave from wild to farmed varieties. Bacanora must
use the Agave yaquiana and be made in Sonora in the north of Mexico. Sotol must
use the Agave dasylirion wheeleri and is made in the northern states of Chihuahua
and Durango. Tequila must be made in clearly defined and specific areas – the

30
entire state of Jalisco and areas in the states of Guanajuanto, Michoacan, Nayarit
and Tamaulipas.

Each distillery that adheres to production regulations is given a NOM number

(Norma Oficial Mexicana de Calidad). The regulatory body known as ‘The Consejo
Regulador del Tequila’ awards this NOM. It was established in 1978 and is made up
of Agave growers, Tequila producers and representatives of federal government.
All brands of 100% blue Agave Tequila will have a NOM on the label. It is not a
guarantee of quality, only of authenticity.

Blue Agave is grown in orchards called potreros, campos de agave or huertas and
are planted in long rows like grapevines. The Blue Agave takes between eight and
twelve years to reach maturity. Between the third and sixth year of growth, shoots
(mecuates or hijuleos) are removed from the ‘mother’ plant to propagate new
plants. At maturity, a tall flower stalk begins to grow from the middle of the Agave.
This growth is cut off, which forces the sap to remain in the heart of the plant (or
the piña). This piña then swells to an un-natural size ripening ready for harvest.
Most ripe piñas weigh between 70 and 200lb at the time of harvest, although
some specimens have been recorded as heavy as 400lb. At harvesting (jima), the
long, sharp, spiky leaves (pencas) are removed (barbeo) by the harvesters
(jimadores) using long handled knives (coas). This exposes the piña, which looks a
lot like a giant pineapple and one can tell it is mature and ready when red,
bloodlike spots start to appear on the pina.

The harvested piñas are sliced into sections before being steam baked traditionally
in a stone oven (‘horno’) or more recently in a stainless steel container (autoclave).
The baking takes between 24 and 72 hours in a hornos and 8-14 hours in an
autoclave.. The baking process converts the starchy sap in the piña into sugars
such as fructose and glucose that can be fermented. Many believe that the real
taste of the tequila is only imparted when the traditional method is used. The
piñas are left to cool for 24- hours and are then crushed in a traditional stone mill
called a ‘Chilean Mill’ or ‘tahona’. This mill is made from a circular stone pit with a
stone wheel pulled around the pit by an ox or donkey. Modern distilleries now use

31
industrial crushing machines to do the job, as they are quicker and more
consistent.

The Agave sugary sap is then transferred with some Agave fibres (bagazo) to white
oak vats or stainless steel tanks where water is added. Fermentation juice from the
previous batch is mixed in to give a consistency and continuity of flavour. After
mixing the previous juice, some is taken out ready for the next batch. The older
methods of fermentation use natural yeasts present in the air to start the chemical
processes. The modern methods use cultivated yeast strains as they, again, give a
greater continuity to the product. The fermentation takes between 36 and 72
hours. At this stage of Tequila production, the liquid is known as ‘mosto’ and is
roughly 5-7% alcohol.

The ‘mosto’ is then double distilled in copper pot stills. The first distillation (or
destrozameinto) makes a product called ‘ordinario’ which is roughly 20% abv. Only
after the second distillation can it be called Tequila. A handful of distillers distill a
third time (e.g. Corralejo). The Tequila leaves the still after the second distillation
at around 40-55% abv. As with most other spirits, the heads (cabeza) and tails
(cola) of the distillate are cut from the heart and re-distilled with the mosto while
the heart ( el corazon) is used for . It takes roughly 8kg of agave to make 1 litre of
100% tequila
Tequila is categorized according to percentage of Agave spirit and the length of
time it has spent in wood.

Categories:
.
Mixto – A spirit that is a blend of no less than 51% blue Agave. The other 49% can
be molasses, brown sugar or any other sugar type.

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100% Agave aka Tequila – A pure blue Agave Tequila. No sugar can be added
during production and no other spirit can be blended in after distillation.

Styles:

Blanco – Also known as ‘silver’, ‘plata’, ‘blanco’ or ‘white’ Tequila. It is clear but can
be aged in oak for up to 60 days.

Gold – Also known as ‘oro’ or ‘joven abocado’ (‘young and corrupted’), gold
Tequila is made in the same way as Blanco tequila only with the addition of
caramel flavour and colour tho it can also have a blend of aged tequilas within it..
This colour is added to suggest age and add smoothness..

Reposado – This term literally means ‘rested’. A reposado Tequila is aged for
between 60 days and one year in wooden barrels or larger tanks (‘pipons’)

Anejo – Mexican law states that if a Tequila bears this title, it must be aged in
government (CRT) sealed oak barrels for over one year. The barrels must be no
larger than 600 litres. The most popular type of barrels are old Bourbon casks.

Curados – This is a flavoured Tequila. Common flavours include lemon, orange,

strawberry and pineapple.

Mezcal

Mezcal is to Tequila what Brandy is to Cognac. It differs from the Tequila in that any
Agave can be used in its production. The piñas are roasted rather than baked,
which gives a smokier flavour to the spirit. The roasting process takes 2-3 days and
is done in brick lined holes in the ground. Mezcals for the Mexican domestic
market are often single distilled rather than double distilled as the Mezcal leaves
the still after the first distillation at 43-46% abv.

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Brands of Tequila

Chinaco – This brand is named after a group of landowners and their workers who
fought in the Mexican War of Reform in 1863. It was founded in 1977 by Guillermo
Gonzalez who fought to make Tamaulipas a recognized Tequila producing area.

Corralejo – The Corralejo Hacienda claims to be the oldest Tequila producer in

Mexico. The Hacienda dates from 1755, although the distillery was only opened in
1996. It is in situated Guanajuanto and uses very modern techniques in its Tequila
production. Although the Agave is hand harvested, the ovens are modern and
column stills from Spain are used.

Don Julio – This Tequila is owned by Don Julio Gonzalez and was established in
1942. It is only 850 hectares in size but is situated in the highlands of Jalisco where
the Agave has the highest sugar content.

El Tesoro de Don Felipe – This distillery was founded in 1937 by Don Felipe
Camarena. The Tequilas are distilled to the abv they are to be bottled at so no
water is added.

Gran Centenario – This brand is owned by Jose Cuervo and was launched in 1996.
It is made from Agave from the Jalisco highlands, which make a lighter, smoother
style of Tequila.

Hacienda de Chihuahua Sotol – This Sotol is made from 100% wild Agave plants.
The distillery built a road to enable the local farmers to take their crops to market;
in return he was allowed to harvest the wild Agave on their land.

Herradura – This distillery started production in 1870 and uses 100% blue Agave. It

34
was founded by Feliciano Romo who found a wild Agave under a discarded
horseshoe on his estate – hence the name (Herradura is Spanish for horseshoe). It
is still owned by the Romo Family and makes heavier, smokier Tequilas.

Jose Cuervo – The Cuervo family were given a permit to grow and distil Agave in
1795. Since then they have expanded greatly and are now the largest Tequila
company in Mexico and make the best selling Tequila in the world. It is still owned
and operated by heirs of the Cuervo family.

Patron – This is new ‘boutique’ style Tequila owned by American entrepreneurs.

They make very good Tequilas that are very popular in the US. They also make a
coffee liqueur using their Tequila as well as a specific triple sec to match their
Tequila in a Margarita.

Porfidio – Another new style of Tequila. This brand is owned by a German called
Martin Grassl who used to distill kirsch. Porfidio does not re-distill the heads and
tails of the distillate.

Sauza – Don Cenobio Sauza formed The Sauza company in 1873. It was the first
Tequila to be exported to the US and is the largest selling Tequila in Mexico as well
as the second biggest selling brand in the world

• Knowdules • Reading Lists

• Skills • Tools • Actions • Tequila and Mezcal • Cocktail Families • Vodka

• Gin • Scotch • Rum and Cane Spirits • American and Imported Whiskies
• Brandies • Bitters, Vermouths and Fortified • Liqueurs

35
Types of cocktails

Bucks
A buck is a long drink made from a single liquor with the addition of citrus juices
and ginger ale
Example: Gin Buck
2 Gin
2 Lemon squeezes
Top with ginger ale

Collins
A long and refreshing drink containing just one spirit (gin, whisky etc) lemon juice,
sugar and soda water. The Collins is a close relation to the Fizz and the Sling but is
always built and never shaken. The Collins is always served in a Collins glass.
Example: Tom Collins
2 Gin
1 Lemon Juice
Dash gomme
Top with soda

Daises
These are short drinks containing any number of spirits and non-alcoholic syrup
(grenadine, raspberry etc) and are often served with cracked ice. A Daisy must be
shaken very hard and served freezing cold.
Example: Rum Daisy
2 Rum
1 Lemon
Dash Grenadine
Top with soda

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Fixes
A close relation of the Daisy but is built and not shaken and is made on crushed not
cracked ice.
Example: Gin Fix
2 Gin
1 Lemon
Dash Gomme

Fizzes
These are a shaken version of the Collins but have highly pressurised soda water to
give them a strong sparkle, the Fizz must be consumed very quickly to avoid losing
the sparkle.
Example: Silver Fizz
2 Gin
1 Lemon Juice
Dash Gomme
1 Egg White
Top with soda

Flips
A drink made from any base (spirit, wine, liqueur) that contains a whole egg. It is
advisable to only use fresh eggs and no milk (unlike eggnogs) shake the drink very
hard to mix the ingredients thoroughly.
Example: Brandy Flip
2 Brandy
1 Egg
Dash gomme
Sprinkle of Nutmeg

Example 2: Wine Flip

1 White wine
Dash Madeira
Dash Brandy
1 Egg
Dash Gomme

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Frappes
This is a single spirit or liqueur drink served on crushed ice. These are also known
as Mists
Example: Wards Frappe
1 Green Chartreuse
1 Brandy

Highballs
A highball is basically a drink that contains a single spirit and a mixer (soda, ginger
ale) served on cubed ice.
Example: Horses Neck
2 Brandy
Top with Ginger ale
Dash of Bitters
Garnish with lemon spiral

Hot Drinks
Any drink that contains boiling water or any other hot ingredient, they are very
popular in colder countries they can be made with hot chocolate, milk, coffee and
certain juices.
Example: Keoke Coffee
½ Brandy
½ Kahlua
½ Dark Cacao
Top with hot coffee
Float whipped or double cream

Juleps
The word Julep means sweetened medicine and is credited as the first cocktail to be
created. The drink can contain any spirit, liqueur or wine but must contain sugar
and mint. The most famous Julep is the Mint Julep made with Bourbon.

38
Example: Mint Julep
2 Bourbon
6 Mint leaves
Dash Gomme
Optional Soda

Pousse Café
A mixture of spirits and liqueurs but the different ingredients are separated by
means of careful floating this creates a rainbow effect. The reason the ingredients
float is due to the amount of sugar present in the different ingredients, the higher
the sugar content, the less the alcohol and therefore the heavier the spirit or liqueur.
Lighter ingredients float on heavier ingredients thus creating the rainbow effect.
Examples of the Pousse Café include B52, Slippery Nipple and Cucaracha.
Example: Grenadine
Midori
Fraise
Triple Sec
Green Chartreuse

Punches
A mixture of spirits (usually rum or brandy), juices (lime, orange, etc.), spices and
sugar, punches were originally served in large bowls but can be served as single
drinks. The punch can be served hot with extra juices and spices (Hot Rum Punch)
or cold with less juice and spice (Planters Punch).
Example: Rum Punch
1 Gold rum
1 Dark rum
1 Lemon Juice
Dash Bitters
1 Orange Juice
1 Pineapple Juice
Dash Grenadine

Rickeys

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This is an unsweetened version of the Collins or Fizz, it was created by a bartender
at the Shoemakers bar in Washington DC at the end of the 19th century. The drink
was named the Rickey after Colonel Jim Rickey a political lobbyist from Kentucky.
The base of the drink is gin with the addition of fresh limes and soda water and it is
always served long.
Example: Gin Rickey
2 Gin
1 Lime (Squeezed)
Top Soda

Sangrees
The word sangree comes from the word “Singari” which is Indian for “blood
drink”. The drink can be made from liquor, wine or beer that is sweetened and
served in a short glass over crushed ice.
Example: Brandy Sangree
2 Brandy
2 Water
Dash Gomme
Grated Nutmeg

Slings
The sling is a close relation of the Collins, fix and fizz but is usually connected
with hot weather countries especially the Far East. It is a sweetened spirit with
lemon and soda, the most famous example is the Singapore Gin Sling.
Example: Raffles Gin Sling
2 Gin
1 Cherry Brandy
½ Benedictine
½ Lime Juice
1 Pineapple
Top with Ginger Beer

40
Smashes
A smaller version of the Julep (being served in an old fashioned glass) and made
without the addition of soda water and served over crushed ice. Mint is one of the
most common ingredients in a smash.
Example: Mojito
2 Cuban Rum
6 Mint Leaves
1 Lime Juice
Dash Gomme

Sours
A short and sharp drink that always contains lemon or lime juice, liquor and sugar.
The most famous type is the whisky sour. Some bar tenders always put an egg
white in to their sours, this is not strictly necessary but it does make the drink
smoother and look more appealing.
Example: Whisky Sour
2 Whisky
2 Lemon Juice
Dash Gomme
Dash Bitters
1 Egg White

Toddies
Originally a hot drink made since the early Victorian era, today they can be served
both hot or cold. The toddy is basically sweetened liquor with water and various
spices such as cinnamon, nutmeg or cloves. Hot toddies contain a slice or twist of
lemon, whereas cold toddies also contain lemon juice.
Example: Hot Whisky Toddy
2 Whisky
Dash Honey
1 Lemon Squeezed
1 Cinnamon stick
4 Cloves
Grated Nutmeg

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Dash Bitters
Top with Hot Water

• Knowdules • Reading Lists

• Skills • Tools • Actions • Tequila and Mezcal • Cocktail Families • Vodka

• Gin • Scotch • Rum and Cane Spirits • American and Imported Whiskies
• Brandies • Bitters, Vermouths and Fortified • Liqueurs

Vodka

8 Things Every Bartender Needs to Know About Vodka

1. The word Vodka comes from the Russian and the Polish for “little water” (they
both claim to have invented it) and is both the simplest spirit to make and the
easiest to drink as it has very little flavour other than alcohol
2. Vodka comes in two main styles: Eastern Style that was invented to be drunk
neat and has subtle flavours and Western Style that is meant to be drunk mixed and
has very little flavour
3. Flavoured vodka was actually invented first as early vodkas were used mainly as
medicines and tasted bad due to unsophisticated distillation techniques
4. Vodka can be made from anything and can be made anywhere but the best
vodkas are made from either Grain (corn, wheat, barley, rye) or special potatoes but
they are always distilled at a very high alcohol content which removes much of the
obvious flavours.
5. Main Western Vodkas include Smirnoff (global), Skyy (USA) and Finlandia

42
(Finland); main Eastern Style include Stolichnaya (Russia), Absolut (Sweden) and
Ketel One (Holland)
6. Vodka can be drunk just about any way from neat at room temperature to simple
mixed drinks most popular cocktails (Bloody Mary, Black Russian, Cosmopolitan,
Moscow Mule)
7. The main factors that influence vodka quality and style
• Raw material (rye makes creamy flavours, potato sweet ones and everything else
is quite neutral)
• Water quality both to ferment with and to dilute with later
• Distillation type: there are Pot Still Vodkas such as Ketel One and Grey Goose but
mainly its Continuous Distilled and then it matters the amount of times it is
distilled (Smirnoff 3; Skyy 4)
• What it is filtered though to remove impurities and flavour and also how many
times it is filtered
8. Vodka is now one of the most popular spirits on the planet but less than 70 years
ago it was unknown outside Russia and Poland

Vodka (or ‘little water’) is the simplest expression of the science of distillation. It is
made from grain – primarily rye, barley, wheat and corn – but can also be made
from potatoes. It is un-aged (apart from a small handful of exceptions) but,
historically, can be flavoured. It is the purest spirit style and so has very few
impurities that give flavour. It leaves the column still often as strong as 96% abv, so
the flavours are very light and subtle, although connoisseurs find flavours ranging
from mint and eucalyptus to vanilla and cinnamon.

History

The first rough Vodkas appeared by the 8th/9th century in Russia and Poland. There
is considerable debate over who invented vodka first, the Poles insist it was them –
the Russians the same. The first ‘vodkas’ were made by letting the wines partially
freeze over night during the winter months. A thin layer of ice would form on the
wines that would get skimmed off to leave behind a stronger liqueur. After repeated

43
skimmings, the alcohol would be approx 25-35% abv. The vodka maker could then
add flavours to the spirit to mask the unpleasant characteristics. By removing the
water from the wines, the alcohol would get more concentrated as would the
impurities. One of the few remaining of the original styles of flavoured vodka is
Zubrowka. It dates from the 1500’s and is flavoured with a wild herb – bison grass.
In 1546, King Jan Olbracht of Poland passed a law stating that Poles could make
and flavour their own vodka’s, which spread home distillation throughout Poland.
The first written record of vodka dates to 1405 on a Polish document, although the
Russians state that delegations from the Crimea and Genoa visited the Russian
court in the 1300’s. The first distilled vodkas were made and sold by the upper
classes that also owned the taverns that sold it – a very lucrative business. During
the 16th century, the production of vodka spread into the cities due to demand. The
urban and rural, rich and poor alike embraced it. The Russian Tsars have influenced
vodka over its formative years. Tsar Peter the Great (1696) traveled to Netherlands
and returned with a greater understanding of distillation, which he passed on to his
distillers. Catherine the Great (1762) often sent gifts of vodka to Swedish and
Prussian kings. In 1886, Tsar Alexander III granted a royal warrant to Smirnoff
(founded in 1818) that helped the spirit category by elevating its social status even
more.

There have been several important advances in the technology used to make vodka.
The invention if the column still in 1830 spread to eastern Europe to help make
purer, better rectified spirits. The Sokolovo distillery (makes Altai Vodka) was
founded by Constantin Platonov in 1868. It pioneered the quest for the purest water
in Russia that was found in the Siberian mountains. In 1780, Theodore Lowitz
started to use charcoal filtration to further reduce the impurities in the final product.

In 1917, the Russian Revolution saw both Russian and Polish vodka distilleries
nationalized under Communism. This ended with Perestroika and the new
independence gained to former Soviet satellite countries. Since the early 1990’s,
Russian and Polish distilleries have entered a new era of the industry with freedoms
and markets available.

Production

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Each stage of the production process influences the vodka’s character, including the
choice of grain, method of distillation, the type of water used and the distillers own
style. The scale of production varies enormously. Major international brands are
produced at a phenomenal rate whilst specialist producers have a more hands-on
approach right down to sticking the labels onto the bottles. Most vodkas are made
from grain so the type of grain used is the most important factor in the final flavour.
The choice of rye, barley, corn or wheat is, essentially, a geographical one. This is
why so many Polish vodkas are made from rye, Finnish from barley, Swedish and
Russian from wheat. Potatoes are also used as a raw ingredient to make vodka.
Poland has been making potato vodkas since the 18th century, as has Norway,
Estonia and the USA. Each grain type has a different yield which factors into the
price and production levels. Corn gives the highest yield followed by wheat, rye
and barley, with potatoes giving the lowest.

Raw materials of vodka

What flavours do different raw ingredients impart to the vodka?
Here is a brief guide with an example of a typical product.

Barley; lightly spicey, hazelnuts Finlandia

Maize / Corn; corn on the cob, butteriness and roundness Grey Goose
Wheat; Aniseed, oiliness, sweetness Ketel One, Absolut
Potato; starchy, creamy, rich mouth-feel Luksusowa

3 easy steps to produce vodka;

1. Make a beer
Vodka, as with all spirits needs the distilled liquid to have an alcoholic content. The
ingredients (grain i.e. wheat, rye, malted barley or potatoes and grain or sugar beet)
are crushed and warmed with hot water into a ‘mash’ in a large vat, where the
mixture is fermented by the addition of yeast turning starch into sugars. This
fermented mixture is ‘beer’(though you wouldn’t want to drink it!) and contains an

45
alcoholic content of 8-10%. This liquid is then distilled to arrive at vodka as we
know it.

2. Distil it until very high in alcohol

With a couple of notable exceptions, vodka is made in continuous (Coffey) stills,
the cheapest method of distillation. The distillate is drawn off at 95-97%, a very
high alcohol level compared to say rum or bourbon, in other words it is very pure in
alcohol with little else in terms of flavour or impurity. Many vodkas are double or
triple distilled getting rid of nearly all impurities and flavour. Some brands like
Absolut add a proportion of liquid from earlier distillations to add character to what
would be an odourless and neutral vodka without it.
Despite the steps taken to remove the impurities that impart flavour into a spirit, it
is the job of the master distiller to allow the vodka to retain enough impurities or
character from the raw ingredients

3. (Flavour it), Dilute it, Filter it, Bottle it!

The distillate at 95-97% is then diluted with water to the required bottling strength
(commonly 40%), filtered, usually through charcoal, to remove any remaining
impurities the distillation process left in, then bottled.
Filtration occurs after dilution as filters work better on diluted spirits.
The modern flavouring of vodka can occur at different stages of the production
process. The traditional method is to infuse the spirit after distillation. This passes
on the flavour as well as any colour from the fruit. This colour can be lost, if
desired, if the spirit is then re-distilled. Colourless oils can also be blended into the
spirit after distillation if infusion is not wanted as a method.

Aging vodkas is not commonplace, but there is a notable exception. Starka is made
in Poland according to an old custom among gentry. When a daughter is born, her
birth is celebrated by filling empty wine barrels with vodka, which will be aged
until her wedding day when it would be drunk as a toast.

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Poland

After 1989, when the first democratic elections were held in Poland, the vodka
industry took two years to start a process of privatisation. It began with autonomy
for the distillers that included an ability to sell to new markets and make
agreements with foreign spirit companies. It was during this time that brands such
as Belvedere and Chopin appeared to capitalize on the boom in vodka and to help
start the super-premium category. This carried on so that by the mid-1990’s, there
were over 800 different Polish brands to choose from. The state owned (but
autonomous) distilleries were finally sold at auction in 1999 and the shares further
sold to international bidders. Rye is the principal grain grown in Poland with areas
also growing potatoes.

Wyborowa – Literally means ‘premium’. Launched in the 1920’s, it is the largest

selling brand of Polish vodka. It is made from winter trains of rye that grow in the
northwest of Poland. It is double distilled in pot stills before being diluted to 40%
abv for bottling.

Luksusowa – Literally means ‘luxury’. It was launched in 1928 and is one of

Poland’s oldest vodka trademarks. It is triple distilled from potatoes and then
charcoal filtered.

Chopin – launched in 1993, this brand is named after the famous Polish composer.
It is made from hand picked potatoes and distilled four times.

Belvedere – One of the first super-premium vodkas to come out of Poland. It is

quadruple distilled from rye and packaged in a bottle depicting the presidential
residence in Warsaw.

Potocki – This is relatively new super-premium vodka from Poland. It is double

distilled from rye and leaves the still so pure that no filtration is needed, nor sugars
added.

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Ultimat – This is another super-premium vodka. It is made from a blend of 70%
potato, 15% rye and 15% wheat, which are distilled to 96% abv. It is then watered
down to 30% and re-distilled to achieve maximum purity.

Zubrowka – This rye vodka is flavoured with grass from the Polish woods. The
alcohol is forced over the grass as steam to pick up the light aromatic
characteristics.

Cytrynowka – This rye vodka is flavoured with lemon peel and lemon leaves.

Starka – This vodka is made from unrectified rye spirit and blended with Malaga
wines and then aged in small oak casks for ten years.

Russia

The Vodka industry was privatized in Russia during the same period as Poland –
1992. There were initial problems in that so many unlicensed distilleries were
producing vodka unchecked for quality and production techniques as well as
operating un-taxed. At one stage, approximately 100 licensed operations were
competing with a few 1000 unlicensed. Moves were made to reform the situation
with the lowering of taxes and raising fines for non-payment. A regulatory body
was also formed – Rosspirtprom – which also controlled the sale of shares in the
previously owned state distilleries. Over half of Russia’s vodka is drunk in its
capital, Moscow. It includes the countries largest community of millionaires that
means there is a demand for the ultra-premium vodkas for sale although 80% of
sales are of standard brands. Wheat is the main grain grown in Russia.

Altai – This vodka is only made from Siberian ingredients. It uses winter wheat and
water from the Altai Mountains near China, Mongolia and Kazakhstan.

Stolichnaya – launched in the 1950’s, “Stoli” is made from wheat and glacial water.

48
It is double distilled and filtered three times through silver birch charcoal and
quartz crystals. The name comes from the Russian ‘Stolitsa’ meaning capitol city –
the picture on the front is of Moscow’s Moscova Hotel, now demolished.

Moscovskaya – This distillery was founded in 1901 and has supplied the Kremlin
elite with Cristall brand vodkas.

Russky Standart – This is the best selling super-premium brand of vodka in Russia.
It is made from wheat and glacial water.

Scandinavia

Sweden

Sweden has been making vodkas (or brannvin) since the 15th century. They were
made in manor houses or monasteries from wines or grain spirits and then
flavoured with herbs or spices and sold for medicinal purposes. By the end of the
1500’s, the drink was developing socially and over the following hundred years,
became the national drink. The principal grain for Swedish vodka is wheat,
although potatoes have been grown for vodka since the late 18th century.

Absolut – This brand was founded in 1879 by a man called Lars Olsson Smith. He
called it ‘Absolut rent bränvin’, which translates to ‘absolutely pure vodka’. In
1979, the brand was launched internationally as just Absolut with the now famous
advertising campaign. It is made in Åhus from Swedish winter wheat that is
distilled in column stills. A small amount of lower strength spirit is added to give
Absolut a maltier flavour. It is completely unfiltered either by charcoal or
chemicals.

Finland

Finland only gained independence from Russia after the Russian Revolution in
1917 (although it had been autonomous since 1809). One of the most influential

49
distilleries was the Rajamaki Distillery near Helsinki, founded in 1889, which
became the largest of Finland’s 27 distilleries. Prohibition also struck in Finland as
well as America (1919-1932) with the government controlling the industry as a
state monopoly after 1932. The main brand drunk in Finland is Koskenkorva Viina,
which is in a style dating from the 1950’s, although their largest export brand is
Finlandia, made from six-row barley local to the area and unique to the vodka.

Finlandia – This vodka is made from six-row barley that has a lower yield than
western types. The water comes from a protected source in the south of Finland that
is so pure it does not need filtration or chemical purification. It is distilled in
column stills and bottled at 40% abv.

The West

As vodka gained popularity through the west for its ease of drinking and mixing,
many ‘westernized’ brands have appeared. It was realized that vodka can not only
be traded on its history, but also its purity and quality of ingredients. UK brands
such as Utkins UK5 (uses organic rye) and Graffiti (uses malted barley and wheat)
have a small but dedicated following with the Dutch brand Ketel One truly being a
global brand. The French make Grey Goose in Cognac with wheat (it was a blend,
but not any more) and the same water used to make Cognac and was seen as one of
the first super-premium brands. They have also launched Ciroc, which is made
from grapes (it can be called vodka as it comes off the still to high an abv to be
called an eau-de-vie). The Americans have launched Skyy, which was marketed as
an ultra-pure vodka –the purest vodka in the world –, as well as boutique brands
such as Hanger One and Charbay (both from California).

Grey Goose – This vodka is made in Cognac in France using local water. It was
launched in 1997 and is rumored to be made from a blend of grains – rye, wheat,
corn and barley – although it is now made from wheat only. It is made in a five-step
distillation process that begins in a pot still.

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Ciroc – This is a new style of French vodka made from grapes. It can call itself a
vodka as an eau-de-vie must be distilled to below a certain abv. As Ciroc is above
this abv, it is classed as a vodka.

Skyy – This vodka was launched in 1991 in California as the purest vodka in the
world. It is quadruple distilled and triple filtered to remove any impurities.

Smirnoff – This vodka started as a Russian style in 1860. It was the vodka of
choice for the Tsar until the revolution in 1917. The Smirnoff family fled to France
where they tried to re-establish their business. In Paris, Smirnoff met another
Russian emigrant who told of the American market. In 1934, he set up a distillery
in Connecticut and started to produce his vodka again to its original recipe. In
1937, it was sold to John Martin who went on to invent the Moscow Mule and
market the vodka across America. It is made from wheat that is double distilled in
column stills and then charcoal filtered.

Ketel One – This vodka is made in Holland in pot stills from wheat. It is charcoal
filtered and has growing in popularity since its launch in 1992.

Flavoured vodkas;

The fundamental difference between flavoured vodkas and other spirits with
flavourings like akvavit, schnapps and gin, is that vodka has its flavourings added
after the final distillation, meaning the base spirit is purely from the vodkas raw
material.
In this sense it is possible for anyone to flavour their own vodka from straight
vodka at home, while it is not possible to make schnapps and gin without a still.

3 ways to make flavoured vodkas

1. Maceration (most expensive)

The flavouring ingredients (fruits, herbs, etc) are macerated in the vodka (diluted to

51
a little more than 40% abv) for a number of weeks. This strongly flavoured vodka
is then blended with other vodkas macerated for a shorter period of time, and with a
liquor made from the flavourings themselves, before being diluted to bottling
strength and rested for a few weeks in used oak barrels before bottling

2. Circulation (less expensive)

The spirit is passed through a gauze packed with herbs, fruit etc a number of times
to pick up the flavours, over the period of a few days or a couple of weeks.
Concentrated oil from the ingredients may also be added. It is then rested in used
oak barrels for a few weeks before bottling

3. Blending (least expensive)

Most flavoured vodkas are made from blending vodka with essential oils from the
flavoured ingredients. Think adding blackcurrant cordial to water to get ‘squash’.
High quality products still employ this method but will use highly refined oils
rather than powdered flavourings

Gin

12 Things Every Bartender Should Know About Gin

1. Gin is a spirit that must be at least 37.5% abv (alcohol by volume) with no upper
limit tho the strongest currently is 57%
2. Gin is a neutral spirit that is flavoured with Botanicals (herbs, berries, spices,
fruits)
3. When we talk of Gin we generally mean London Dry Gin (other styles are
Plymouth and Old Tom from England and Genever from Holland)
4. Gin can be made anywhere in the world but the biggest brands are traditionally
from the UK.
5. Main brands are Tanqueray, Bombay Sapphire, Gordon’s and Beefeater.

52
6. The main Botanical is Juniper which gives gin its distinctive ‘piney’ taste. This
must be the dominant Botanical
7. Other common Botanicals are Coriander seed (a mellow, spicy, fragrant and
aromatic note with a gingery, lemon-sage taste), lemon/lime/orange peels (Lemon
gives a fresh, light, citrus note with the orange giving a bitter-sweet note), angelica
(musky, nutty, woody, sweet flavour with a piney, dry edge) but there are over 300
that can be used to create a unique taste.
8. The Quality of a gin will be dependent on:
• The Quality of the Neutral Spirit that is used as a base
• The exact Botanical ‘recipe’ that each brand uses
• The Quality of those Botanicals
• The way those Botanicals are added to the Neutral Spirit
• The bottling Strength
9. Gin is traditionally drunk either as a mixed drink with carbonated mixers such as
Tonic or with fruit juices.
10. Gin is also a traditional cocktail ingredient in drinks such as a Tom Collins, Dry
Martini and Bramble but it can be used in place of vodka in many drinks
11. The word ‘Gin’ is an English abbreviation from the Dutch word ‘Genever’.
12. There are four main styles of gin – London Dry, Plymouth, Old Tom and
Jenever.

Definition

There are two legal classifications of London gin – ‘Gin’ and ‘Distilled Gin’. ‘Gin’ is a
flavoured spirit with a minimum strength of 37.5% abv with the main flavour being
juniper. A ‘Distilled Gin’ must be made by a process in which the juniper and other
natural flavourings are distilled with the spirit in a pot still.
There is also an Appellation around Plymouth Gin in that it must be made in
Plymouth.

History

53
It is believed that monks have been distilling spirits with juniper and other herbs
since the 12th century although they probably used an eau-de-vie base rather
then grain. The first recognizable ancestor of gin is credited to a Professor of
medicine at Holland’s Leyden University called Dr. Sylvius. He was working on a
treatment for kidney problems during the mid-1600’s. He had heard of the diuretic
qualities of juniper and was infusing it into alcohol with other herbs noted for their
medical properties. The drink gained local notoriety under the name ‘Genever’ or
‘Jenever’ (which is how gin is still known in Holland).
British soldiers fighting in Holland during the 17th century found the spirit, which
they called ‘Hollands’ and may have brought it home. It is the ‘Hollands’ that
gained the nickname ‘Dutch Courage’ as it gave the English soldiers the heart and
resolve to fight away from home. Its true English popularity came when William of
Orange became King of England in 1689 (King William III). He declared war on the
French and supported the war by banning all French imports, which included
brandies and wines. With no Cognacs or wines, rums had not yet been established
and whiskies being drunk only by the Scots and Irish, Genever (abbreviated to Gin)
became the drink of choice.
To re-enforce this, government passed a law 1690 encouraging the distillation in
England of brandy and spirits from corn. This meant that anybody could distill
grain spirit for an extremely low tax. Hundreds of back-street distilleries sprung up
with only a handful making good products. By the 1720’s, London’s streets were
awash with gin, much of it made with bad or poisonous ingredients and sold
cheaply from street vendors. It was nicknamed ‘mother’s ruin’ as many addicted
women neglected their children in favour of getting dosed up on gin. It created a
social problem that was rivaled by the crack cocaine problem of America slums in
the 1980’s. To tackle this problem, government passed a series of laws from 1729
to restrict the sale and distillation of gin while encouraging beer production and
sale. By the 1760’s the situation was under relative control with the poorer classes
back drinking beer in back-street taverns.

In 1825, the government again tried to free the trade in spirits. This time, to
compete with beer taverns, the gin sellers opened up large, opulent

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establishments known as ‘Gin Palaces’. The hard liquor was a welcome change to
the repressive factory conditions of the industrial revolution in England.
Unfortunately, as before, entire families were getting drunk in these new venues
so taxes were raised to make spirits expensive and beer cheap again.

Most gin is still made in the UK but Genever is still made in Holland and Spain
makes a lot of gin with brands such as Larios and Xorigeur. Gin is also made
outside of Europe. In California, Junipero is made by the Anchor Steam distillery
and the vodka label 42 Below also make South Gin using botanicals native to New
Zealand such as the Boa Boa Tree (SAM). There is a modern trend moving towards
new ‘boutique’ gins to appeal to a broader section of the drinking market. Brands
such as Millers, Blackwoods and Hendricks are using newer and softer, more
feminine botanicals such as cucumber, rose petals and lavender to create a more
cocktail friendly gin that can be easier to put into a vodka drinkers hand.

Production

There are several different ways of making Gin. In all these ways, the gin producer
has to buy the neutral alcohol base from an outside supplier. If it is a grain spirit, it
is usually from wheat or barley, however, the neutral spirit can come from any
source. If a sweeter style (such as Old Tom Gin) is required, the distiller may opt to
use molasses spirit for a sugared edge:

Cold Compounding – This is the process used in making cheaper (supermarket)

gins rather than distilled gins. A neutral spirit is used as a base to which oils and
flavour essences are added to give the notes of juniper and other botanicals. The
flavours are not ‘fixed’ into the spirit and are therefore lost very easily once the
bottle is opened. This process makes a gin often referred to as ‘bath-tub’ gin.

Distilled Gin – The aim of making a gin is to extract the essence of the botanicals
into the spirit and then reduce its abv with water before bottling. Different gin

55
producers will use different botanical recipes and methods of infusion but they will
use one of the following methods:

One-Shot Method – With the one-shot method, juniper and the other botanicals
are macerated in the neutral spirit and water according to the distillers’ recipe.
This maceration my go on for up to 48 hours. The botanicals are strained off and
the spirit is poured into the still. The distillation occurs in a copper pot still. Some
producers will distill with the botanicals in the still to further fix the flavours in the
gin. Water is then added to the gin before bottling.

Two-Shot Method – This is quicker method and saves on still usage (therefore
more economically viable). In this method, a much stronger mix of botanicals is
used in the maceration and distillation process. This is used as a concentrate and
mixed with neutral spirit alcohol to increase the final volume. Water is then added
to the gin before bottling. The main brand using this method today is Gordon’s
Gin.

Vapour Infusion Method – With this technique, the botanicals are not macerated
with the neutral spirit. They are placed in a basket or cage in the neck of the still.
The alcohol vapours pass over them during distillation and pick up the flavours for
the gin. The main brand using this method today is Bombay Sapphire (the
Carterhead Still).

Jenever

Jenever (also known as Geneva, Genever and Hollands), like gin, is a juniper
flavoured spirit. It is made in a more complicated method that allows for more of
the flavours from the original base spirit to come through in the final product. It is
less neutral than London Dry Gins and is regularly sold with fruit flavourings –
citrus is a popular choice.

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Jenever is made in Holland (centered at Schiedam near Rotterdam) and Belgium
(centred around Hasselt and Ghent) and would have been the spirit nicknamed
‘Dutch Courage’ by the English soldiers fighting in Europe in the 1600’s. It is also
the spirit that would have come home back to England with the troops helping gin
to gain its initial notoriety.

Jenever is made in a more complicated way to gin. It is made by blending two

spirits together – ‘Moutwijn’ (malt wine) and botanically flavoured neutral spirit
(gin). The malt wine is double or triple distilled in a pot still to a relatively low
strength (approx 45-50%). It is made from a mixture of rye, malted barley and
wheat and has the characteristics of an un-aged whisky. It is this malt wine that
gives Jenever its distinctive flavour when compared to the English styles of gin. The
botanically flavoured neutral spirit is essentially gin only using less conventional
botanicals such as caraway and aniseed. The blend of the two spirits is determined
by the producer according to the style of Jenever they are making – ‘Jonge’, ‘oude’
or ‘kornwijn’.

Jonge Jenever – This style was developed during the 1950’s in response to
consumer demands for a lighter, more approachable style of Jenever. It typically
has around 5% malt wine content and fewer botanicals in the ‘gin’ component. It is
called ‘jonge’ Jenever as it is a ‘young’ style rather than being lightly aged.

Oude Jenever – ‘Oude’ refers to the ‘Old’ style of traditional Jenever rather than
the spirit being aged. It must contain a minimum of 15% malt wine and will often
have more botanicals than the ‘jonge’ style. Heavier botanicals such as myrrh and
aloe are often used to match the maltier note emerging from heavier use of malt
wines.

Kornwijn – Kornwijn styles of Jenever are cask aged by law. They must also contain
a minimum of 51% malt wine. This makes them much heavier and richer as the
malty character from the malt wine ages in the cask making woody, wined flavours
emerge.

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Botanicals

There are over 300 different botanicals a gin producer can use. They will normally
use between six and twelve different ones to give character to the gin as well as
market differentiation. If more than ten are used, often the flavours of the gin are
over-complicated and lost when mixed. Fewer botanicals give a greater definition
to the character of the gin without losing its complexity. The three main botanicals
used are juniper berries, coriander and angelica.

Almond
The almond is native to South West Asia. Both the bitter and sweet almond can be
used in gin production. They are hard and so have to be ground into a powder
before distillation of the gin. It gives a marzipan, nutty, spicy flavour to the gin.

Angelica
This is an aromatic root normally found in the northern areas of France, Belgium,
and Germany, and occasionally in southern Norway. It is used as a fixative for the
flavours and aromas imparted by the other botanicals. It also gives a musky, nutty,
woody, sweet flavour with a piney, dry edge.

Aniseed
Aniseed is the fragrant seed of the anise plant (Pimpinella anisum), which has
been used for centuries as a spice for cooking and as a medicinal herb. It is a small
plant found in North Africa and Southern Europe which tastes like liquorice candy.
It is also used to flavour beverages other than gin, such as Anisette and Campari.
The related star anise is employed for such spirits as Sambuca

Calamus
Aromatic herb from Asia, Calamus may be taken from climbing palm tree. It was
known to the ancient Greek physician Hippocrates as a digestive tonic.

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Caraway
This is a biennial European plant, a member of the parsley family. Its fruits are
small, spicy, aromatic seeds, widely used in cooking and flavouring. These seeds
have been found in archaeological digs in Switzerland where they were dated as
early as 6000 B.C.

Cardamoms
Cardamoms are seeds taken from plants, members of the ginger family, which
grow in India and China. Cardamoms are the third most expensive spice in the
world after vanilla and saffron.

Cassia
Cassia (Chinese cinnamon) is derived from any number of shrubs or trees
belonging to the Senna family. It is used as a flavouring agent, though the pulp of
the seed pods is useful as a laxative. Primarily the dried buds are employed. Cassia
is a member of the cinnamon family. It comes from the Acacia tree that grows in
Vietnam, China and Madagascar. It gives a cinnamon note to the gin.

Cinnamon
Cinnamon is the spice we all know which adds heat and flavour to almost
everything. It comes from the inner bark of a number of varieties of the laurel
tree, and in the preparation of gin is mainly used as an undertone.
Citrus Peel – The peels are used rather than the flesh as they hold a larger portion
of the flavoursome oils than the flesh. The fruit comes from Spain and is dried
before use in the gin. Lemon gives a fresh, light, citrus note with the orange giving
a bitter-sweet note.

Coriander
Coriander is a parsley-like plant (the fresh leaves are familiar as cilantro) whose
pungent, strong-smelling seeds have longitudinal ridges. It’s one of the oldest
known spices, and has long been considered a medicinal herb which can

59
strengthen the 'wind' or breath by its beneficial effect upon the lungs and
respiratory system The seeds come from Morocco, Romania, Moldavia and
Bulgaria. The taste they give varies according to where they come from. The seeds
give a mellow, spicy, fragrant and aromatic note with a gingery, lemon-sage t
.
Cubeb
These berries are the fruits of a shrub, a member of the "pepper family usually
grown in Eastern India. They have been used for centuries as an herb for the
treatment of urinary problems and bronchial ailments. In the last century and
even continuing in some quarters as late as the 40s, they were smoked in the form
of cigarettes. They come from Java and give a spicy, lemon-pine flavour to the gin.

Cumin
This spice is an annual of the carrot family with fennel like leaves. It is used mainly
in cooking and in Eastern; countries as a condiment. It's also a vital ingredient in
the favourite dish of the South-Western United States- chilli.

Fennel
Fennel is a tall stout herb of the parsley family with yellow flowers whose seeds
are highly pungent and used in many cooking sauces. It serves as an aromatic
fixative when used in gin. The plant can grow quite large, sometimes reaching 15
feet in height. It is cultivated in the U.S. as an herb for its seeds, and to use as a
spice in cooking.

Ginger
The spice ginger comes from a root structure, or rhizome, of the ginger plant. It's
very commonly used in cooking and is regarded as a general tonic.

Grains of Paradise
These are intensely peppery berries from West Africa. The seeds of a plant

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(Aframomum Melegueta) which is a member of the ginger family, they can be
used to intensify the flavouring effects of all the other botanicals in gin. These
small dark brown berries are also a member of the pepper family. They give a hot,
spicy, peppery flavour to the gin with hints of lavender, elderflower and mint.

Juniper
These berries are small, hard, and purplish-coloured. The use of these berries, or
the oil pressed from them, imparts a piney, evergreen odour and taste; the smell
sometimes even begins to hint at turpentine. The juniper bush is indeed a member
of the pine family and has been known for centuries as a strong diuretic which has
the affect of cleaning out the kidneys.
By law this is the main flavour element in gin. Juniper comes from Italy and the
former Yugoslavia, with the best ones coming from Tuscany. They are handpicked
between October and February. They give a fragrant, spicy, bittersweet taste with
overtones of pine, lavender and camphor with a peppery finish.

Lemon
The peel of this fruit is used to impart the citrus astringency which gives gin its
clean, dry nose and taste. Since only the zest or coloured portion of the peel is
used as a gin flavouring agent, only the oil from the peel is actually transferred.
The best lemons are grown in Italy and Spain.

Liquorice
is the root of a perennial herb found in central and southern Europe. It’s used in
both medicine and candy-making, and imparts the well-known piquant flavour,
very similar to that which can also be obtained from aniseed.

Nutmeg
Nutmeg is an aromatic kernel of the fruit of various tropical trees (genus
Myristica), especially those of the nutmeg tree, which imparts a musky flavour and

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aroma to gin.

Orange
The peel of both bitter and sweet oranges is used, bitter to lend astringency in a
manner similar to lemons, and sweet to give an impression of sweetness. Since
only the zest or coloured part of the peel is used, there is no transference of true
sugars, only the 'impression' of these.

Orris
Orris is the root of the Florentine iris. It has a very perfumed flavour and helps fix
the flavours in the gin. It is very hard and requires heavy grinding into a powder
before use. It has an aroma of violets, earth and cold tea. It comes mainly from
Florence in Italy, although it is also grown in Peru and Morocco

Rosemary
leaves are used as a spice and come from the rosemary plant, an evergreen
fragrant shrub (Rosmarinus fficinalis) of the mint family. This plant grows in
southern Europe and western Asia and usually has small blue lowers. It has
traditionally been cultivated for its stimulating and refreshing aromas.

Savory
Savory is a hardy, annual, aromatic herb of the mint family, used to bring out the
flavours of the other herbs

Brands

Beefeater

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This is the only London Dry Gin to still be made in London. James Burrough
founded the company in 1863 whilst working as a pharmacist. The same recipe he
perfected in 1863 is still used today. It uses only six botanicals and is seen as a
classic style of gin.

Bombay Sapphire

Bombay Sapphire was developed in the 1980’s from the Original Bombay Gin
(which was developed from the original Greenalls Gin recipe). It has ten botanicals
that they advertise on the side of the bottle. It is made in a Carterhead still using
the vapour infusion method of distillation.

Gordon’s

The recipe for this gin was created in 1769 and has not changed since (although
the two-shot method is now used in its production). It is a low strength gin at only
37.5% abv, but is one of the largest selling gin brands in the world.

Greenall’s

The recipe for Greenall’s gin was created in 1761 by Thomas Dakin. It is triple
distilled using the vapour infusion method (although in different stills to Bombay
Sapphire) with eight botanicals.

Junipero

The Anchor Distilling Company makes Junipero in San Francisco. It uses over 12
botanicals and is made in small batches. It is one of the stronger gins at 49.3% abv.
The Anchor Distillery is one of the few distilleries in the world that makes more
than one spirit (they also make Old Potrero Rye Whisky).

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Millers

Millers Gin was only founded a few years ago by the Reformed Spirits Company,
London. It makes a new style gin in old-fashioned ways. They macerate the
botanicals before and during distillation and then ship the distillate to Iceland
where pure glacial water is added to bring it to bottling strength.

Plymouth

The Blackfriars distillery in Plymouth is the oldest distillery in England dating from
1793. It has its own appellation protecting Plymouth Gin (as opposed to London
Dry Gin). The water must come from a specific source, no bitter botanicals can be
used and it must be made in Plymouth. There are a total of seven botanicals in
Plymouth Gin (Juniper, coriander seeds, lemon and orange peel, angelica root,
orris root and cardamom seeds). The still that makes Plymouth Gin has been in
operation for over 155 years. The Pilgrim Fathers stayed at the Dominican Priory
(where the distillery is situated) before leaving for the ‘New World’ in 1620
although the priory dates back to 1431.

Tanqueray

Charles Tanqueray founded this gin in 1830. It is widely exported over the world
but has a huge market in the US. The bottle was designed to mimic the shape of a
1920’s cocktail shaker. It uses eight botanicals and is quadruple distilled in
Cameronbridge, Scotland, in the No. 4 “Old Tom” still. A deluxe version of the gin is
also made called Tanqueray No. 10, which uses fresh botanicals and is distilled in a
smaller still – the No. 10 still.

South

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South Gin is made by the same company that makes 42 Below vodka. South uses
botanicals native to New Zealand. It uses 42 Below wheat vodka as its spirit base.

Hendricks

Hendricks is made in Scotland and is a new ‘boutique’ style of gin. It lists rose
petals and cucumber amongst its botanicals.

Xorigeur

Xorigeur is made in Menorca, Spain. It is bottled at the strength it comes off the
still after the second distillation – 38%. It is the unusually low distillation strength
that gives the gin its full character.

Larios

Larios is the best selling gin in Spain. It is packaged in the distinctive yellow label
with red writing.

Scotch

10 basic facts of Scottish Whisky

1. Whisk(e)y is always made from grain (such as barley with Irish and Scotch or
Corn and Rye with Bourbon/Tennessee and Rye); its always distilled and its always
aged in wooden barrels.
2. Whisk(e)y can be made anywhere around the world but the main areas are

65
Scotland (Single Malt and Blended Scotch), Ireland, Canada and the USA (Bourbon
and Tennessee)
3. Main brands are: Blended Scotch (Johnnie Walker, Chivas), Single malt Scotch
(Glenfiddich, Macallan) Irish (Jameson’s), Bourbon (Jim Beam, Wild Turkey),
Tennessee (Jack Daniel’s… the most popular whiskey brand in the world); Canadian
(Canadian Club)
4. Whiskies be drunk in variety of ways depending on the exact style but roughly
Blended Scotch is drunk neat/mixed drinks/cocktails; Bourbon and Tennessee is
drunk neat/mixed drinks/cocktails; Canadian is neat/mixed drinks/cocktails; Irish is
neat/mixed; Single malt is neat/water.
5. Scotch is always characterized by smokey flavours due to the way its made and
can only be made in Scotland
6. Bourbon and Tennessee is always the sweetest due to the use of corn as a raw
material and can only be made in the USA
7. Irish and Canadian are always the smoothest and can only be made in Ireland
and Canada.
8. Whiskies around the world will vary according to the five main variables:
• Raw material (corn, wheat, barley and rye)
• Fermentation (the length of and the type of yeast used)
• Water and local conditions (the softness of the water the local air and plants that
influence the water as well as the amount of water added to bring it down to
bottling strength)
• Distillation type (basically Pot Stills produce big bold flavours (Single malt) and
Continuous Still lighter flavours)
• Maturation (the length of time it spends in a barrel; what the barrel had in it
before the whisk(e)y and what temperature the barrels is located in
9. The age statement on a bottle of whisk(e)y always refers to the youngest
whisk(e)y in that bottle.
10. Whisky from Scotland and Canada is spelt without an E but all other whiskies
are although there is no legal reason for this

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Definition

Single Malt Scotch – This term refers to the whisky being from a single distillery,
from malted barley distilled in Scotland. It can be a blend of different casks of
different ages but only from the one distillery.

Blended Scotch – For a Blended Scotch, the whisky still has to come from Scotland
but it can be a mix of distilleries and grain types.

It must be made in Scotland from grain grown in Scotland. Aged a minimum of 3

years in Scotland and bottled at no lower then 40% abv.

Production

There are five main stages to the production of Single Malt Whisky; Malting,
Mashing, Fermentation, Distillation and Aging.

Malting is the process by which the barley is steeped in tanks of water for 2-3 days
to start germination of the grain. This germination converts the starches in the
grain into soluble sugars that are easier to break down by the yeast. This process
must be stopped at the correct time so that the grain does not use up too much of
the starch for its own purpose. After soaking, the grain is spread out on the floor
and constantly turned to help dry it out ready for peat smoking. Modern methods
of malting use troughs and hot air to dry the grain, although the traditional
method is to do it by hand that takes more time but gives a better, fuller flavour as
the peat flavours can attach themselves easier to the barley. The barley is fully
dried in a peat smoke kiln. This reduces the water content from around 45% to
4.5%. The area from which the peat is taken affects the flavours greatly and
contributes to the individuality of the single malt.

The next stage of the production process is called Mashing. This is done when the

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grains are completely dry. They are ground down into a powder (called ‘grist’) and
mixed with warm water (in a ‘Mash-Tun’) where natural enzymes in the grain
convert the starch into sugars. The resulting solution is known as ‘wort’.

Fermentation occurs when the wort is transferred into a vat (or ‘washback’) and
yeast added. The fermentation process takes between 48 and 60 hours and
creates a sour beer known as ‘wash’, which is between 7-9% alcohol.

Scotch Whisky is usually double distilled in pot stills; although there are a handful
of scotches that triple distill (e.g. Auchentoshan). The first distillation occurs in a
larger still called a ‘wash still’. It makes a ‘low wine’ of approximately 20% alcohol.
The second distillation occurs in a smaller still and creates a distillate of
approximately 70% abv. As with all pot-distilled spirits, the heads (‘foreshots’) and
tails (‘faints’) are cut to leave the ‘heart’ of the first and second distillate. The head
and tails are added back into the low wines for re-distillation.

Factors Affecting Scotch

Rock

Some of the water used in making Scotch is believed to take hundreds of years to
filter through the rock of the mountains before emerging. The rock type and its
permeability affect the whisky through its mineral content. The geology of
Scotland and therefore the geography of the distilleries greatly influences the style
of spirit produced. In the Lowlands, the rock is carboniferous and gives soft waters,
whereas on Islay, the rock gives an iron-like flavour to the whisky. The Highland
region has more sandstone for naturally filtering the water that gives a firmer body
to the whisky.

Water

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Much of the water used in Scotch production comes from the snowfall every
winter. The water is not only influenced by the rock through which it passes, but
also the soil covering the rock. For instance, the water used in Highland whisky
rises from granite and flows over peat. Water from a mountain stream will also
pick up minerals on its journey – these minerals add firmness and crispness to the
whisky. Some distilleries use water that flows over peaty, mossy, reedy, ferny or
heathery moorland. This will impart grassy or herbal characteristics. The heather,
in particular, adds floral and honey notes. The character of the peat that the water
passes over will add to the characteristics from smoking the barley with the same
peat. The water is used at several stages of the production of the whisky, so it can
affect it many times over. It is used to steep the grain as well as in fermentation. It
is then used to dilute the whisky to bottling strength.

Soil and Peat

The soil will not only affect the water but also the character of the peat. Each
distillery will use local peat that has lots of individual character from the area. The
age of the peat, its botanical make-up and geography all greatly affect the
character of the whisky.

Barley

Barley is the principle raw ingredient of Single Malt Scotch Whisky. Scotland grows
some of the world’s best barley for malting with much of it being grown in the
whisky producing areas. The main type of barley traditionally used is called
‘Golden Promise’ although several newer, higher yielding strains have been
produced although they make a thinner tasting, ‘dustier’ whisky.

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Microclimate

Although similar yeasts are used throughout the malt-distilling industry, each
fermentation room (‘tun room’) produces its own characteristics in the whisky
(especially fruity and spicy notes). These differences occur due to the material
from which the fermenting vessel (‘mash-tun’) is made from. Wood naturally
harbors micro-flora whereas steel is neutral. The tun room will also have ‘free’
yeast cells particular to the area that will make different alcohols in the mash.

Shape of Still

When the distilleries were first founded, the local copper smith made the still. He
would have had a particular personal style or design brief (e.g. to fit into a certain
space). The distilleries are reluctant to change the shape or size of the original still,
so when wear-and-tear or an expansion demands a new one, care is taken to
recreate the original as best possible with any and all of the dents hammered into
it. This will ensure that the same style of whisky emerges. (See Pot Still section)

Climate/Temperature

A cold location makes for low temperature spring waters. When very cold water is
available to cool the coils in the condenser of the pot still, a very rich, clean whisky
is produced. Distilleries found in shaded mountain areas are noted for this
characteristic. The oaks used in maturation of the whisky expand and contract
according to the temperature. The greater the variance in local extremes of
temperature, the more this happens.

Atmosphere

During maturation, this is the most significant factor. As the casks “breathe”, they
inhale the local atmosphere. The traditional type of warehouse has earth floors
and damp atmospheres. This influence is greatest in distilleries close to the sea.
Often the maturation houses are at the waters edge with the sea lapping at the

70
walls (e.g. Lagavulin). Single malts found on rocky coasts have a briny, sea-weedy
character.

The Regions

The Lowlands – This region is in the south of Scotland and is defined by a rough
line that runs from the Clyde Estuary to the River Tay. The line swings north of
Glasgow and Dumbarton and runs to Dundee and Perth. The malts made here are
soft and grassy with hints of lemon grass and malty-ness.

The Highlands – This is by far the largest of the Whisky producing areas of
Scotland. Due to its size, it has many different variations in styles. The Whiskies
from the western areas of the highlands are made in very exposed distilleries on
the coast so they have a salty and peaty character (e.g. Oban). The far north makes
whisky with a spicier character (probably from the water being filtered through
sandstone, running over clover plants with gentle sea breezes (e.g. Glenmorangie).
The more sheltered eastern and southern highlands produce a fruitier style (e.g.
Dalwhinnie).

Speyside – This is a sub-region of the Highlands. It is acknowledged as the

heartland of Scotch whisky production as it contains half of the distilleries in
Scotland. The area sits between Inverness and Aberdeen. The area sits on granite
mountains that sweep down onto heathery moorland. The distillation and
maturation tend to be in cool locations. The whiskies are noted for their elegance,
floral honey-heather notes and, at times, a restrained, fragrant peatiness (e.g.
Glenfiddich and Glenfarclas).

The Islands – Under many traditional region categories, the Islands have been
‘claimed’ by the Highlands. Enthusiasts would argue that they have a style unto

71
their own and should be categorized so. The Islands include the Orkney Isles
(Highland Park), the Isle of Jura (The Jura Malt), the Isle of Skye (Talisker), the Isle
of Mull (Tobermoray) and the Isle of Arran (The Arran Malt).

Campbeltown – The Mull of Kintyre is narrow and exposed so the distilleries at

Campbeltown produce briny, salty whiskies. Once, there were 30 distilleries, now
there are only two left – Springbank and Glen Scotia.

Islay – It is famed for the sea-like flavours found in their whiskies (e.g. Ardbeg,
Lagavulin and Bowmore). The island is only 25 miles long but has seven distilleries!
It has very peaty soil and is exposed on the west coast of Scotland – it makes very
bold and recognizable whisky.

Ageing

The minimum age for the spirit to be aged in Scotland (and Ireland) is three years,
although the whisky only really reaches a palatable age after a minimum of 8-10
years. As Scotch producers use pot stills, there are inevitably variations between
each batch produced (differences in climate, natural yeasts and even the
positioning in the warehouse). Due to the general cooler climate of Scotland,
whisky can be aged for longer than say, Bourbon or Rum. It is not uncommon for a
distillery to release a 50-year-old whisky – this product will have been regularly
checked, the cask specially selected and conditions monitored regularly to make
sure it hadn’t peaked.
The type of wood used influences the style and finish to the whisky in an ever-
increasing way. The main casks used in the maturation of Scotch Malt Whisky are
Sherry (nutty notes from the wine) and Bourbon (caramel flavours, vanillin and
tannin). Sherry casks were popular as Sherry was being bottled in the port of
Bristol. The Sherry was being shipped in while still in its casks. The old casks were
then sold on cheaply to the whisky producers. Bourbon casks came into fashion
when the Spanish started to bottle their own Sherry. Due to the definition of

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Bourbon Whiskey, the barrels can only be used once, so they provide barrels for
many other spirits around the world. It has recently (past 15 years) been the trend
of the malt whisky industry to have a range of different wood finishes to their
Scotch. Port, Sherry, Bourbon, Rum, Burgundy, Sauternes and Madeira wine casks
are being experimentally played with during the aging process. They can either
give a finish to the whisky as the cask is used during the final 6-12 months of
maturation (e.g. Balvenie 21yr Portwood Finish), or to give a fuller palate and
aroma experience (e.g. Balvenie 12yr Double Wood).

As with all aged spirits, when it is matured, some of the more volatile, harsher
alcohols are lost to the atmosphere through evaporation – the Angel’s Share (in
Scotch it is approximately 2-3% per year). Scotch is maybe the best example of not
only the alcohol being lost, but also of the local atmosphere being drawn in
through contraction – the piney, sea-weedy and salty “sea-air” characteristics.

Alcohol Content

The whisky comes off the pot still between 65-75% abv. It is then watered down
for the purposes of aging to 65% abv. It will finish its aging between 48-62% abv, or
at “Cask Strength”. In most cases, it is then further watered down to a bottling
strength of 40-43% abv. The Cask Strength whisky has the advantage of allowing
the drinker to decide on how much dilution to allow. They can drink it neat, with a
splash or even equal measures. The water, as with all alcohols, opens aroma and
flavour from the spirit when added. It also reduces the strength giving less burn on
the palate allowing greater taste sensitivity.

Distilleries

There are over 90 different single malt distilleries in Scotland and they all produce

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their own individual whiskies. I am not going to detail each and every one but I will
introduce you to the 30 or so main houses:

Aberlour (Speyside, Highlands) – Founded in (at least) 1826. Soft and fruited

Ardbeg (Islay) – Dates from 1794. Very peaty and medicinal.

Arran (Isle of Arran, Islands) – The newest of all the distilleries, it was founded in
1992 by the retiring Managing Director of Chivas, Harold Currie. The first whisky
released was promising, so future releases should be good

Auchentoshan (Lowlands) – This is one of Scotland’s few triple distilled whiskies. It

is a classic example of Lowland Malt and was founded around the 1800’s. It is
subtle and light but not lacking in character.

Balvenie (Speyside, Highlands) – Established in 1892, the Balvenie is the classic

example of the Speyside Malt. It has honey-heather notes combined with a sweet,
rich character.

Bowmore (Islay) – This distillery takes its name from the capital of Islay, Bowmore.
It was founded in 1779. It is the perfect balance of the softer styles of the north
shore and the bold, robust styles of the south. The malt is peated for less time
than the other Islay malts. The whiskies are aged for about 30% of their time in
Sherry casks.

Bruichladdich (Islay) – This distillery was founded in 1881. It is more sheltered than
the other Islay distilleries ands uses tall-necked stills and so produces a lighter,
cleaner whisky.

Coal Ila (Islay) – It was founded in 1846 on the northeast coast of Islay. It makes
another softer style of Scotch alongside Bruichladdich. It is a major component of
Johnnie Walker.

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Cardhu (Speyside, Highlands) – This distillery was founded during the 1820’s. It is
another major component of Johnnie Walker.

Cragganmore (Speyside, Highlands) – This is seen as one of the finest Speyside

malts. The distillery was founded in 1869-70 and produces whisky aged in sherry
casks.

Dalmore (Highlands) – This whisky has always been seen as a very good ‘cigar
malt’. It was established in 1839. About 85% of the whisky is aged in Bourbon
casks and the rest in sweet sherry casks.

Dalwhinnie (Speyside, Highlands) – This is the highest distillery in Scotland (326m

above sea level). It was opened in 1897 and originally called ‘Strathspey’.

Glenfarclas (Speyside, Highlands) – this is one of the most independent styles of

Scotch in Scotland. It was founded in 1836 and uses the largest stills in Speyside.

Glenfiddich (Speyside, Highlands) – This famous distillery was founded in 1886-87

and is one of the largest is Scotland. It is the largest selling single malt in the world.
The name ‘Glenfiddich’ means ‘the river which runs through the valley of the
deer’, hence the company’s emblem. It was one of the first distilleries to offer and
market a range of single malts rather than relying on blends for its income. The
distillery still uses coal-fired stills rather than the modern gas fired equivalent. It
ages its whisky in plain and sherry casks. It is one of only two distilleries that bottle
on site (the other one being Springbank).

Glenkinchie (Lowland) – This distillery is situated about 15 miles from Edinburgh. It

dates back to the 1820’s and was one of the first distilleries to re-cycle its spend
malt as cattle feed.

Glenlivet (Speyside, Highlands) – This is one of the more floral and softer of the
Speyside whiskies. It takes its name from the river Livet that runs through
Speyside. The distillery was formed in 1858.

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Glenmorangie (Highlands) – This malt is the biggest selling in Scotland. They
distillery pioneered the use of different wood finishes (e.g. Portwood, Madeira,
etc…), although the company mainly uses Bourbon casks to age its product. The
distillery has the tallest stills in Scotland. The first distillery on the site began
making whisky in 1843.

Glen Ord (Highlands) – The distillery was founded in 1838. It has been an
important constituent in the Dewar’s Blend of whisky.

Highland Park (Orkney Isles, Islands) – This is maybe the best all-rounder of the
Scotch Single Malts. It is the northernmost of all the distilleries and dates from
1798. It makes very well balanced whiskies with elements of smoke, heather-
honey, malty-ness as well as a smoothness and roundness.

Jura (Isle of Jura, Islands) – The distillery was founded in 1810, although it has
been rebuilt many times since. There is only one distillery on the island where
deer out-number people. The water used is very soft and flow over bluebell
flowers and woodland. They use Bourbon and Sherry casks to age their whisky.

Knockando (Speyside, Highlands) – This distillery is the home of J&B blended

Scotch. It was established in 1898 and makes very elegant whiskies bottled when
they are ready rather than by age.

Lagavulin (Islay) – This is seem as the driest of the Islay Whiskies with the most
sustained ‘attack’ on the palate. The distillery can trace its origins back to 1816.
The distillery uses sherry wood to age its whisky. The warehouses used for aging
are directly by the sea – in fact, at high tide, the water comes up the walls nearly a
metre!

Laphroaig (Islay) – This whisky shares many of the attributes of Lagavulin – salty
iodine, seaweed and big smoke with an oily body. The Johnston family founded it
in the 1820’s. Their name still appears on the label.

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Macallan (Speyside, Highlands) – This distillery still uses the original whisky barley
of Scotland – Golden Promise. The distillery became licensed in 1824, although
whisky has been made on the site since the late 1700’s. It is a major component of
The Famous Grouse Blended Scotch. The distillery ages its whisky in Sherry casks.

Oban (Highlands) – Oban is the capital of the West Highlands. The distillery was
founded in 1794. It is a great example of a West Highland Malt as it is firm, dry,
peaty and smoky.

Port Ellen (Islay) – This is a cult Islay whisky. It was founded in 1825, although it is
no longer licensed so the whiskies available now are limited old stocks.

Springbank (Campbeltown) – One of only two Campbeltown Single Malts. The

region has suffered by reputation during American prohibition when Campbeltown
Whiskies were hurriedly produced and sent over the Atlantic. The quality was poor
and the names tarnished. The distillery was founded on its present site in 1828.
The distillery mainly uses Bourbon casks to age its product, although Sherry woods
have been used.

Talisker (Isle of Skye, Islands) – The distillery was founded in 1831 and is one of the
more individual of Scotland. It is on the west coast of Scotland and has a strong
peppery, dry fruit and syrupy note to it.

Tobermoray (Isle of Mull, Islands) – This is the only distillery on the Isle of Mull. It
was opened in 1795 but is has had its production interrupted many times over the
years. Traditionally, it didn’t peat its malt, although this is a practice which is being
started by its current owners.

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Rum

10 Things Every Bartender Should Know About Rum

1. Rum is a spirit distilled from Sugar cane juice… either from the molasses created
as part of making sugar (Rum Industrial) or directly from the sugar cane juice
(Rhum Agricole and Cachaca) and can only be made in a country that grows sugar
cane
2. Sugar cane grows in hot climates only around the world since it was introduced
by Christopher Columbus
3. Traditional Rum producing areas are the Caribbean Islands, South and North
America and Australia and the Asia-Pacific Islands
4. Rum must be at least 37.5% abv tho’ many rums can be as high as 85% abv.
5. Rum comes in three main styles: white rum (good cocktail/mixed drink base),
Gold or Aged (cocktails, mixed drinks and sipping) and Dark (mixed drinks and
cocktails)
6. The main Rum brands are Bacardi (multi site), Bundaberg (Australia), Appleton
Estate (Jamaica), Havana Club (Cuba) and Mount Gay (Barbados) with the USA
being the largest market worldwide.
7. Aged rums pick up flavour from the barrel and because of the heat it gets a lot
of flavour very quickly compared to Whisky or Brandy.
8. The main factors that will influence the quality and style of a rum are:
• The source of the sugar (sugar cane direct or molasses)
• The length of fermentation (short equals light rum; long equals heavy/dark rum)
• The type of Still (Pot equals heavy; Continuous equals light)
• The length of time in the barrel
• The strength of the rum at bottling
9. Rum is the base for many of the world’s most popular cocktails: the “Cubans”
(Mojito, Cuba Libre and Daiquiri) and the “Islands” (Pina Colada, Mai tai, Zombie)
as well as being versatile enough to be drunk in mixed drinks or neat.
10. One of the most popular new rum styles is Cachaca which is an Agricole Rum
made only in Brazil and is the main ingredient in a Caipirinhia.

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Definition

Rum must be made from sugar cane and distilled in a country in which sugarcane
grows, although it may be aged and bottled anywhere. It must be bottled at a
strength no lower than 37.5% abv.

History

Rum is historically known by many different names. It is believed that the name
‘Rum’ originated in Barbados although no one knows for sure. It has been called
‘Rumbustion’, Barbados Water’, ‘Red Eye’, ‘Rumscullion’, ‘Devil’s Death’, ’Nelson’s
Blood’, ‘Rumbo’ and Kill-Devil’. All these names imply rum to have been a fiery,
strong and powerful spirit inducing the drinker into drunken stupor with ease. It
was known as ‘Nelson’s Blood’ as it was believed that Admiral Nelson’s body was
carried back to England in a barrel of Rum. The sailors on the boat, although
greatly respecting Nelson, started to siphon off the rum to drink. When they got
back to England the barrel was empty of rum, so the sailors had been drinking
Nelson’s Blood. Modern rum brands will translate rum into the language
historically of the colonized area – Rum (English islands), Rhum (French islands)
and Ron (Spanish and Portuguese islands).

Sugar cane (the raw ingredient of rum) first arrived in the Caribbean with
Christopher Columbus in 1493 on his second voyage. This makes the Caribbean the

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birthplace of the rum industry although rum was produced earlier in other parts of
the world. 2000 years ago, sugar cane grew like weeds in India and China. After his
conquest of the Punjab, Alexander the Great’s armies spread the cane through
Egypt and the Mediterranean. Later, the Moors took the cane to Europe having
learned the skills of distillation from the Saracens. This knowledge and skills were
taken to the Caribbean by the 16th Century Spanish Conquistadors. Their original
hopes of finding gold were dashed and so they turned to rum that turned out to
be just as profitable. It is funny to think that such a valuable product comes from
molasses, the waste product of sugar refinement! With the English, Dutch, Spanish
and French colonizing the Caribbean during the 1600’s, rum soon became the
corner-stone of the Caribbean economy.

The British Royal Navy has a long history with rum. Life on board the naval vessels
of the 1600’s was primitive and hard. It was made harder by the fact there was
very few comforts – in particular drink – apart from stale beer and foul water
stored for weeks in wooden casks. When Vice-Admiral William Penn captured
Spanish Jamaica in 1655, the local rum was brought on board. The sailors must
have loved this sweet tasting spirit to lift them out of their misery.
By 1731, a daily rum issue was commonplace on board ships stationed in the West
Indies. At first, the rum ration simply replaced the beer ration, which meant each
sailor was drinking ½ a pint of crude and very strong rum every day in one gulp.
Extreme drunkenness was inevitable causing sickness and deaths through
accidents. By 1740, Vice-Admiral Edward Vernon ordered that rum was no longer
served as a ½ pint ration but at two half rations diluted at 4:1 with water. Vernon’s
nickname of “Old Grogram” was shortened to “grog” and used as the name for the
ration.
Over the years, the ration weakened so that by 1850, the ration was only a quarter
of the original amount. With the ever-increasing sophistication of modern weapon
systems, the Royal Navy had to abandon the rum ration on July 31st, 1970 – “Black
Tot Day” – the final ration was drunk with the traditional toast of “Up Spirits”.

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Rum and the USA

In 1654, a General Court Order made in Connecticut made rum from the
Caribbean illegal but it still became an important part of the colonial North
American economy. Food, livestock and timber were traded in exchange for rum,
which was a particular favourite of the fisherman and lumberjacks who had to
endure harsh winters and cold weather. Despite being illegal, rum was also traded
to the North American Indians who drank vast quantities of it. Alcohol abuse
devastated the social and economic order in the Indian communities that had
already been hit by disease brought over by the European settlers. Combined with
the US Cavalry, Rum and disease helped to destroy the American Indians. It took
the American Revolution and its inevitable disruption of the economy to slow
down the spread of rum to the Indians. Before long, molasses was being shipped
to New England for distillation into rum – hundreds of distilleries sprang up and a
roaring industry making 12 million gallons of rum a year. Most of the molasses
came from French islands as it was cheap.
In 1733, the British Government in London passed the first Molasses Act, putting
heavy taxes on imports of rum, sugar and molasses from non-British Islands of the
Caribbean. This new law was not welcomed in the colonies, as raw materials from
British islands were more expensive. It is widely believed that rum played a very
crucial role in fueling the flame of discontent that led to the Boston Tea Party and
the American Revolution.
Rum, smuggled in by rumrunners, helped to keep American spirits high during the
years of Prohibition in the States (1919 – 1932). Bootlegging, controlled by the
Mob gangsters, was very profitable. A consignment of rum bought on Nassau,
Bahamas for $170,000 could be worth up to $2 million on the streets of Chicago.
The big players of the were people like “Scarface” Al Capone and Bill the “King of
the Rum Row” McCoy (the phrase “The Real McCoy” dates from the 1920’s when
Bill McCoy’s rum was famed for its purity and strength) who were rumored to have
made as much as $20 million a year!

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Production

Rum is made from a sugar cane, saccharum officinarum, which is one of the tallest
members of the grass family. The cane can grow up to 14 feet high under tropical
conditions. Through modern genetic improvement, the canes are now higher in
sugar content and more resistant to disease than the original types. The harvesting
of sugar cane takes place as close to the ground as possible. In some places, the
fields are torched with fire first to clean away the dead leaves and to drive out
snakes. The cane is usually cut by hand using a machete if the farm is on hilly
ground or it is too small to need mechanization, although the larger farms use
harvesting machines. The plant re-generates by sending out new shoots
(“ratoons”) from the base of the ground stalk. These shoots grow towards the sun
into stalks that photosynthesize the sucrose found in the cane. In most other
plants, this sucrose is turned into starch for energy storage – not so in the sugar
cane. It remains in its original form. At the time of harvest, the stems of the cane
are spongy and full of the richly sweet sap. The cane deteriorates quickly after
harvesting, so it is transported quickly to the mill.

At the mill, the cane is chopped and then passed through a series of rollers and
grinders that squeeze the juice out from the stems. The crushed remains of the
cane (“bagasse”) are used for variety of things from fuel to chipboard. The green
colored cane juice (“vejou”) is then heated and clarified before being pumped into
evaporators that drive off any excess water.
The liquid is then cool-boiled in a vacuum to create a syrupy mixture from which
Grade A sugar crystals are extracted. The brownish-black liquid that remains is
known as Light Molasses. It is both light in colour and flavour and is often used as
syrup for desserts. After a second boiling, the molasses is darker and thicker. This
molasses is known as black treacle molasses. The third and final boiling gives
“Blackstrap” molasses. It is very thick, dark and sticky. It tastes slightly bitter even
though it still contains approximately 55% of the uncrystalised sugar. It contains
lots of the original impurities of the sugar which help give the rum its
characteristic flavours and aroma. Rum producers state that it is the unique
qualities of the sugar cane, which give their rum the feeling of the island it is from.

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It takes approximately 1.5 gallons of molasses to make 1 gallon of rum. Rums
made from molasses are called “Rhum Industriel” whereas rums made from sugar
cane juice are known as “Rhum Agricole” and are commonly found in the French
Islands and South America – primarily Brazil (Cachaca).

The next stage is that of fermentation. This, in essence, is all about the action of
yeast on sugars. If you put them both in warm, sweet liquid, they multiply rapidly
and secrete enzymes that convert sugar into roughly equal amounts of alcohol and
carbon dioxide.
First, a “Live Wash” is made by mixing the molasses with water so it reaches about
a 15% sugar content. The quality of the water is very important, as its mineral
content will affect the final rum quality. Cane juice for a Rhum Agricole can be
fermented without adding any water, as its sugar content is naturally low enough.
Just as sugar cane has been genetically changed to suit its environment, the yeast
used has been specially cultured to contribute to the different characteristics and
flavours of the rum. However, some producers are happier to use the natural
yeasts found in the air to start fermentation.
To create a heavier, darker style of rum, often the “Dunder”, or residue of
distillation from the still similar to Bourbon’s Sour Mash , is added. “Limings” (the
scum that forms on the surface of molasses as the sugar is extracted) can be
added to create a more pungent flavour. If a light rum is required, it is fermented
for only one or two days, although it can be as low as 12 hours. If the rum is
fermented slower – up to 12 days – a heavier style (especially when dunder or
limings are added) is produced. The slower fermentation also helps to give a
heavier rum as other micro-organisms have a chance to work alongside the yeasts
and so contribute their own set of alcohol flavours. A shorter fermentation period
does not give these micro-organisms a chance to act in this way. After
fermentation, the wash is approximately 5-9% alcohol.

After fermentation, the wash is distilled. Rum can be distilled either using a Pot or
Column still. The type of still used will often be linked to the history of the island.
The old English and French colonies will usually use a pot still (the still used in
Scotland and Cognac) whereas column stills are mainly used by the old Spanish

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colonies. Some rums will use a blend of pot and column distilled rums to give a
greater depth and complexity to their rums (e.g. Appleton Estate). The pot-distilled
rums tend to be heavier as the highest strength after distillation is 85% abv, so
there is more room for impurities before bottling. Column distilled rums are
lighter, crisper and cleaner with less of the molasses character as they leave the
still 96%).at a much higher alcoholic volume (

Ageing

Due to the consistently high temperatures in the Caribbean, rum ages at

approximately three times the rate of Scotch or Cognac. This ‘Caribbean Ageing’
(or ‘Tropical Ageing’) means that a 7-year-old rum will have many of the same
qualities of a 21-year-old Scotch! Even white rums will be aged for a period of
time, usually up to three years. The colour is then filtered out using charcoal
filtration.
The ageing of rum (as with all ageing) gives the rum a smoother, more complex
quality. It started when rum producers started to make more rum than the
demand required. The excess rum was stored in oak casks, which were also used
to transport the rum on ships back to Britain, Spain and France. It was noticed that
the spirit gained colour from the wood and a superior taste.
The process of ageing is largely not understood, although we know that the spirit
takes tannins, flavours and colours from the wood as it is porous and so allows the
spirit to move in and out with temperature. This also allows the rum to ‘breathe’
causing complex oxidative changes to the chemical make-up of the spirit. Most
barrels used in the Caribbean are used Bourbon barrels. (Due to the laws
governing Bourbon, they have no use of second hand barrels and so supply many
of the worlds other spirits with barrels for ageing.) These barrels are sometimes
re-charred on the inside to help impart more of the character from the wood, as
well as to re-caramelise the sugars in the wood. The amount of rum in contact
with the wood will affect the rate at which it ages. Therefore, the smaller the
barrel, the greater the surface area to volume ratio and the quicker the ageing
process within it.
Many people believe that a rum peaks in its ageing between 17 and 20 years. This

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does, however, depend on the style of rum and whether it was made it a pot or
column still. During ageing, some of the rum is lost through evaporation through
the porous wood. This lost rum is called the ‘Angel’s Share’ (although in Jamaica it
is called ‘Duppy’s Share’ – a duppy is a Jamaican ghost or spirit) and accounts for
up to a 6% loss per year! In cooler climates, this figure is normally around 2% per
year. Often a rum producer will add water to the rum before ageing to bring it
down to around 80%abv. This will slightly slow the evaporation without hindering
the effect of the wood ageing.

Blending

The vast majority of rums are blended from a mix of styles, ages and types. In
some cases (Bacardi) they are blended from rums originating in different
countries. Some rums are also colored with caramel at this stage to ensure a
consistency of colour within the product as well as, in some cases, to help give a
sweeter, more carameled taste and aroma. Once the different rums have been
selected for blending, they are allowed to ‘marry’ together after being reduced to
bottling strength with water. Again, the quality of water is very important and is
often boasted about by the rum producer.

Styles of Rum

There are no legal definitions as to the classification of rum but here is a rough
guide:

White/Light/Silver – Clear colored, light bodied and dry. Most are column-distilled
and work as a fairly neutral base for a cocktail. E.g. Bacardi Carta Blanco, Havana
Club Silver Dry.

Gold/Oro/Ambre – Medium bodied, slightly sweet rums. Can be made in either

type of still. Colour comes from the wood although some caramel can be added.

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Good mixed or drunk neat/rocks. E.g. Appleton V/X, Mount Gay Eclipse

Dark/Black – Usually made in pot stills and aged in heavily charred barrels. These
are the more traditional styles of rum. They are very aromatic and full-bodied with
a large molasses note. Often caramel is added for colour and flavour. E.g. Lambs
Navy Rum, Woods 100

Premium Aged/Anejo/Rhum Vieux – Amber-hued, well-matured rums thought of

very highly by rum connoisseurs. The “Cognac of the Caribbean”. E.g. Havana Club
15Yr Old, Appleton Extra

Single Marks/Single Barrel – Very rare rums from a single distillery. Often bottled
from individual casks or from vintage years. E.g. Cruzan Single Barrel, J. Bally 1976

Overproof – mainly a category filled with white rums. Needs to have an abv over
57%. Very strong, very powerful – not for the faint hearted. Usually used in
punches or longer drinks. E.g. Wray & Nephew Overproof (68%abv), Bacardi 151
(75.5%abv)

Cachaca – The main cane spirit in South America. It is also known as “Aguardiente
de cana”. It is made from the sugar cane juice and is so a Rum Agricole.

Houses

The following are the main houses of rum that you should know about:

Angostura (Trinidad) – The producers of the famous bitters have also been making
rum for nearly a century. The story starts when, in Venezuela, Dr. J.G.B. Siegart (a
German physician) developed a mixture of tropical herbs, spices and alcohols for
use as a medicinal tonic. The product took its name from the town in which the Dr.

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was stationed. The business thrived and in 1936, it moved to Trinidad where they
began making their own base alcohols. Angostura, as well as their own rum label,
make a lot of rums for use in other blends.

Appleton Estate/J. Wray & Nephew (Jamaica) – The Appleton Estate was founded
in the 1740’s and occupies 3,700 acres in Jamaica’s Nassau Valley. The estate
provides over 65% of the cane for all J. Wray & Nephew’s rums, which are
exported all over the world. J. Wray & Nephew make rums under the brands of
Appleton Estate, J. Wray & Nephew and Coruba. Appleton Estate rums are made
exclusively using cane from the estate itself.

Bacardi (orig. Cuba, now global) – Bacardi has been family owned for six
generations and owns the world’s best selling brand (over 20 million cases per
year!) recognizable in over 175 countries. It began with Don Facundo Bacardi y
Maso who immigrated to Cuba in 1830. The local rum was harsh, fiery and dark, so
he set about ways to improve it. In 1862, he bought a small rum distillery with his
sons and started to make the world’s first white rum. It was also a rum of a
completely new taste to what had been made before. It quickly became Cuba’s
favourite rum and was known in the world’s capitals for its taste. The overseas
operations of Bacardi began in 1910 when a bottling plant was opened in Spain.
Bacardi found this to be a good way of avoiding import taxes and duties and
decided to open another plant in Mexico during the 1930’s. In 1936, rum started
to be distilled by Bacardi outside of Cuba when a distillery was opened in Puerto
Rico. This allowed Bacardi to avoid the $1.00 import tax imposed on Cuban
products entering the USA. During the Cuban Revolution (1960), all of Bacardi’s
assets were seized illegally. They carried on making their rum outside of Cuba and
now run operations in Mexico, Puerto Rico, Bahamas, Brazil, Canada, Martinique,
Panama, Spain and Trinidad. The bat logo was adopted early in the life of the
brand. Don Facundo’s wife chose it as a symbol of good luck and family unity as
there were bats living in the roof of the distillery.

Barbancourt (Haiti) – This is Haiti’s signature rum. A Frenchman called Dupre

Barbancourt, who used to distill Cognac in France, founded the distillery in 1862.

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The rum is a Rhum Agricole made using sugar cane juice fermented for three days.
It is then double distilled in copper pot stills to 90%abv. It is then diluted to
50%abv and matured in French Limousin oak. They are bottled at either 40% or
43%abv.

Captain Morgan (orig. Jamaica) – Captain Morgan rum has been made for about
300 years. Henry Morgan was the Governor of Jamaica and began to cultivate
sugar cane on his land. It is the largest selling dark rum in the UK and is the second
best-selling rum in the world. They make a famous spiced rum – Morgan’s Spiced
Rum.

Clement (Martinique) – The Clement distillery was founded in 1887 by M. Homere

Clement. It is a Rhum Agricole made using the sugar cane juice rather than
molasses. It is seen as one of the best examples of a Caribbean Rhum Agricole.

Cruzan (US Virgin Islands) – The distillery is located in St. Croix on the Estate
Diamond. It has been run by the Nelthropp family since it was founded. It uses
molasses shipped in from the Dominican Republic as well as from Central and
South America. The rums are column distilled and aged for a minimum of two
years.

El Dorado/Demerara Distillers (Guyana) – The Demerara Distillers have been

making rum for over 300 years. Their main mark is the El Dorado brand. They
make full-bodied darker styles of rum and use traditional techniques in making
their rum. They use dunder in their rums and age them in ex-Bourbon barrels.

Gosling’s Black Seal (Bermuda) – This is a style of dark rum. The company doesn’t
actually make any of its own rums – they only blend them. The Gosling brothers
(James and Ambrose) started blending in 1860 calling their product “Old Rum”. It
was bottled in old champagne bottles that had to be re-sealed using wax. The wax
was black and so was born the name “Goslings Black Seal”. To make a true “Dark
‘n’ Stormy”, you have to use Goslings rum, otherwise it is called a “Dark and
Stormy”.

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Havana Club (Cuba) – The distillery was founded in 1878. It is the largest brand in
Cuba and is well known throughout the world. The rums are made in column stills
that are said to be the slowest in the world. The rum is then aged for a minimum
of 18 months in American White Oak casks (ex-Bourbon).

Lamb’s (orig. London) – Lamb’s is another example of a dark rum brand that
doesn’t make its own rum. Alfred Lamb formed the brand in London in 1849. He
aged and blended the rums in London, in cellars by the River Thames, from
countries around the world which gave it great local appeal. It is now bottled in
countries all over the world.

Mount Gay (Barbados) – The Mount Gay estates in Barbados are amongst the
oldest in the Caribbean, dating from 1663. The estate and distillery was originally
owned by Dr. William Gay. Both pot and column stills are used in the production of
the rums. The rum is matured in lightly charred ex-bourbon barrels.

Myers’s (Jamaica) – Myers’s Rum is the largest selling, premium dark rum in
America. It was the original rum used in the Planters Punch cocktail and sold over
the world.

Pirassununga 51 (Brazil) – This is Brazil’s leading brand of Cachaca and the only one
exported with any global volume. There are over 600 brands of Cachaca exported,
so competition is extreme and the styles are varied.

Wood’s 100 Old Navy (Guyana) – This dark rum is sold at an overproof strength of
57%abv. It is distilled in Guyana and blended in the UK and Canada.

American Whiskies

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Ten things to know about bourbon

1. the mashbill must legally contain between 51% and 80% corn. Rye, wheat and
barley make up the ‘flavour’ grains and constitute the rest of the mashbill.
2. Bourbon can be made anywhere in the US, but is native and recognized as
coming from Kentucky.
3. all bourbon uses a sour mash process. Around 25% of mash from the first beer is
kept back and added to the beer ready to be distilled in the second batch. This
ensures consistency between distillates and is called ‘sour mash’ because the
‘backset’ is high in acidity and sourness.
4. bourbon has to be distilled twice by law. Distilling may take place in a
combination of or sole use of a pot or column still Spirit must leave the still at 160
proof or around 80% abv..
5. Raw distillate drawn from the tank is known as ‘white dog’. All colour and
flavour must come from the distillation and ageing ONLY. Legally you may not add
or remove anything from the spirit and call it Bourbon.
6. ageing is as important to the finished product and flavour of bourbon as the
distilling process. By law to be called bourbon the spirit must be aged for at least 2
years in new, white American oak barrels that have been charred on the inside
7. factors affecting ageing are, heat, climate, barrel size, barrel storage position.
8. the barrels of spirit ageing in warehouses are rotated because different parts of
the warehouse affect the spirit in different ways. Consistency is achieved by
understanding and controlling the ageing process. Bourbon ages twice as fast as
Scotch.
9. Bourbon county sits on a natural limestone shelf acting as a purifier and filter
for the local water source used to distill and dilute the bourbon to a high quality
10. legally bourbon has to be bottled at 40% abv or more. Many bourbons have
between 40-50% abv
11. Only Bourbon from Kentucky can advertise the state in which it is made
(Kentucky Straight Bourbon Whiskey).

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When talking of American Whiskies we normally think of Bourbon although there
are actually 26 legally defined types of American Whiskey. The main types are
listed below but Bourbon is the largest category although Jack Daniel’s Old No. 7 is
the largest selling single whisk(e)y brand in the world.

Bourbon

Bourbon can be made anywhere in the USA, but it is mainly native to the Southern
state of Kentucky. Only Bourbon from Kentucky can advertise the state in which it
is made (Kentucky Straight Bourbon Whiskey). It must contain at least 51% corn
but no more than 80% with the other 20-49% comprising of a combination of rye,
barley and wheat the (recipe of grains is known as mashbill). It cannot be distilled
to a strength greater than 80% abv and must be aged in new American White Oak
barrels (that are often charred on the inside) at a strength no greater than 62.5%
abv. It must be aged for a minimum of two years and bottled at a strength no
lower than 40% abv. No colouring, flavouring or sweetener can be added to
Bourbon.

Tennessee Whiskey

The main difference between Bourbon and Tennessee Whiskey is the Lincoln
County Process (see below in production). Developed in the 1820’s, this is the
process by which the whiskey is slowly dripped through 3-4 metres of maple
charcoal before aging. This filters out impurities (similar to vodka production) and
gives a ‘sooty’ sweetness (and effectively speeds up the ageing process) and slight

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maple note to the whiskey. Tennessee Whiskey must be made of at least 51% of a
single grain (tho’ both brands of Tennessee Whiskey use corn) and can only be
made in Tennessee.

Corn Whiskey

An American Whiskey containing more than 51% corn and aged in old barrels is
called a Corn Whiskey.

Rye

This is a whiskey that is made with at least 51% Rye in its mashbill but with other
flavour grains including a significant amount of corn as Rye has a spicey quality to
it. There is generally no minimum ageing period but to be called Straight Rye it
must be aged for at least 2 years in new Oak Barrels.

History

Distilling has occurred in American since the first settlers arrives there. Originally,
brandy from apples and honey wines were made, although from the 1650’s rum
was being distilled from molasses from the Caribbean. Grain distillates first started
to be made towards the late 1700’s when Thomas Jefferson offered plots of land
below Virginia (effectively Kentucky) for pioneer settlers providing they built a
permanent structure and harvested a crop for at least three years. Most of the
early settlers were Scottish or Irish immigrants escaping famine and oppression in
the British Isles. Many of them were small hold farmers who had previously
farmed Rye and Wheat. They soon found that corn was a more suitable grain for
the conditions in Kentucky and soon started to produce a surplus. Transportation
of this surplus to market was impractical due to travel time and the fact that the
corn deteriorated quickly during travel. The answer lay in distillation, as whiskey

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was easily transported and far more profitable per unit. Whiskey also had the
benefit of that it would improve with age and movement – corn would not. Over
time, this lead to a large, farm based distilling industry with rye whiskey being
produced in Maryland and Pennsylvania and corn whiskey being made in Virginia
and Kentucky.

In 1791, the post-independence United States was desperate for revenue. George
Washington imposed a tax on distillation at 54 cents per gallon of the still capacity
and seven cents on the whisky produced from it. This caused violent unrest
amongst whiskey producers as they had previously fought the British over similar
taxes. It became so serious that in 1794, a large army entered the area to put
down what became known as the Whiskey Rebellion. At the time, most trade was
done via bartering, as there was very little cash in circulation. This meant that
there was also very little cash to pay taxes with, in an effort to avoid payment
many farmers/distillers moved further south down the Ohio River to join other
settlers in the relatively unexplored areas of Kentucky and Tennessee. Although
they initially intended on evading the taxes, they found the conditions so good and
the trade so easy, they registered their stills and paid the new taxes.

The whole area from north Kentucky through Southern Indiana into Northern
Tennessee exists on a limestone plateau, which is one of nature’s best water filters.
This meant that very high quality water was being used in distillation and dilution
to bottling strength. It also meant that there was excellent transport means via the
rivers (Mississippi and Ohio) network for sale of the whiskey. The towns of
Bardstown, Loretto and Louisville became centres of whiskey production that
remain so today.

Legend says that the Reverend Elijah Craig made the first true Bourbon Whiskey.
He is said to have invented the charred barrel method of aging the whiskey. This
happened as he purchased a barrel that had previously been used to store fish in.
He burnt the inside of the barrel to remove the smell of the fish before he put his
whiskey in it to transport it down the river to New Orleans for sale. The time the
whiskey spent in the barrel during its journey to New Orleans gave it a far

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mellower, deeper, vanilla taste when compared to other whiskies being sold. The
barrels had been stamped in the port of Mayville, Bourbon County, and so the
name Bourbon was born as people requested the ‘whiskey from Bourbon’. Others
credit Dr. James Crow as the father of bourbon. He created and perfected the sour
mash technique between 1825 and 1845 (detailed below in ‘production’). During
prohibition (1919-1932), many distilleries were closed, although some remained
open to make alcohol for medicinal purposes.

The post prohibition era has seen many distilleries change hands, grow in size or
diversify their product range. Today there is more choice and a bigger range than
ever before. Market trends have played a significant role in dictating the direction
of American whiskey. Bourbon has never been considered an ‘entry-level’ alcohol,
a product for the burgeoning youth. The drinkers of whiskies worldwide are
generally of an older generation. The mixed drink saw the coupling of naturally
sweet bourbon with popular carbonates such as coke, ginger ale or lemonade. The
undeniable success of drinks such as ‘bourbon and coke’ increased bourbon
production and volumes and successfully opened a new younger market to
whiskey, but simultaneously diluted the appeal and understanding of bourbon. No
longer recognized as a classic cocktail ingredient but a mixed drink, it wasn’t until
the early 1990’s that significant steps to eradicate this modern view of an old spirit
occurred. Jim Beam launched a range of ‘small batch bourbons’ in 1992 designed
to put the ‘boutique’ back into bourbon. The range offered the brand caller
something new and distinguished and allowed Bourbon to compete globally with
the developing ‘super premium’ spirit categories.

Production

When making whiskey, a Bourbon producer must first determine the ‘mash bill’ of
the whiskey. This is the recipe of grains that they will use. Bourbon must be made
with at least 51% corn, but this is usually more like 70% in practice. The remaining
balance is made up of a mix of ‘small’ or ‘flavour grains’ (usually barley, rye or
wheat). The grains are ground down into a grist (the same as in Scotch). This grist
is then cooked with limestone water in a pressure cooker to reduce the starch in

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the grain into fermentable sugars. The ground grains are added in a specific order
during cooking to get the highest yield of fermentable sugars. Corn is added first,
then rye or wheat and finally barley as the sugars convert at different
temperatures. This is then termed ‘mash’. Yeast is then added. Yeast is one of the
most important variables in Bourbon production with each distiller using their own
yeasts. Finally all Bourbons add an essential ingredient – Sour Mash. Sour mash is
the acidic residue from the previous batch of whiskey made. Generally, about 25%
of the mash is held back for the latest batch, mixed in, and then 25% is taken out
for the next batch. This ensures a consistency of flavour by ensuring that no wild
yeasts can thrive in the mash. It gives a ‘bridge’ from batch to batch and maintains
a consistent style. The fermentation process takes between 2-3 days and makes a
beer-like wash of between 8-9% abv.

Distillation can take place in pot or column stills. The larger operations use column
stills for their efficiency whereas smaller distilleries (e.g. Labrot & Graham –
Woodford Reserve) only use pot stills. The type of still depends on the heritage of
the distillery – Scottish (pot) or Irish (column). The whiskey is double distilled and
then put into new American Oak barrels for aging.

The Lincoln County Process

The Lincoln County Process is a process used in making Tennessee whiskies such as
Jack Daniel's and George Dickel. Only whiskey that has passed through this active
filtration may be called Tennessee whiskey. The whiskey is filtered though a
column of charcoal chips before going into the casks for aging. Since this is an
active filtering process, whiskey produced in this manner cannot be called
Bourbon. The process is named for Lincoln County, Tennessee, which was the
location of Daniel's distillery at the time of its establishment; subsequent
redrawing of county lines means that neither distillery currently using the process
is located in its namesake county.
The charcoal used by Jack Daniel's is created on site, from stacks of two by two
inch sugar maple timbers called ricks. They are primed with 140 proof Jack
Daniel's, and then ignited under massive hoods that help prevent sparks. Once

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they have reached the required char state, the ricks are extinguished, and then run
through a grinder to reduce them to bean size pellets. They are then packed into a
10 foot vat, where they are used to filter impurities from the 140 proof whiskey
(bourbon is aged at no more than 125 proof).

Ageing

The ageing of Bourbon imparts much of the flavour to the spirit. The casks have to
be made from American White Oak, new and charred (exposed to flames and
burnt) on the inside. Universally bourbon is aged in 191 litre barrels made from
white oak. American White oak is the largest commercial source of vanilla extract,
so Bourbon picks up a lovely vanilla note during its aging. The charring also
caramelizes sugars and vanillins in the wood giving a sweet toasted character to
the whiskey. The degree of charring (four levels are recognized) therefore dictates
the level of ‘toastiness’ in the Bourbon – this can be light or heavy. The barrels
cannot be re-used in Bourbon, so they are sold on to other spirit distillers such as
Scotch, Tequila and Rum. The warehouses in which Bourbon is aged in are painted
different colours so as to affect the heat imparted from the sun. Brown, black,
cream and red are popular as they readily absorb heat during the summer and
retain heat inside during winter. The barrels at the top of the warehouse will
receive more heat than the ones at the bottom and this means that certain areas
in the warehouses create distinct products and the concept of ‘honey barrels’ is
created.. Variations in temperature greatly affect maturation. Wood expands with
heat. As it expands, the whiskey seeps into the wood; when it cools, the wood
contracts and forces the whiskey out. This is called a cycle. There are four natural
cycles each year. Some warehouses have artificial heaters installed to increase the
number of cycles per year – up to 11 cycles have been achieved. This increases the
flavour and colour imparted to the Bourbon on an annual basis.

Small Batch Bourbon

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Whiskies called small batch show a current trend in the market for low volume,
high quality hand crafted products. Small batch has NOT been recognized as a legal
definition within the bourbon category, primarily as producers can not agree on
cask numbers or litre volumes to constitute ‘small batch’. Nevertheless this idea
has come to market and the concept has taken off.

Small batch may refer to;

A different or unique mashbill produced in small quantity e.g. GIVE EXAMPLE

Barrels that have aged in specific areas of a warehouse are blended together to
produce a new consistent product.
Within the small batch marketing hazing, ii is understood the total number of
barrels blended is around 20 to produce a new consistent ‘small batch’ product
The Jim Beam family of bourbons champions the small batch category. Bookers,
Bakers, Basil Haydens, Knob Creek are all examples under the one stable

Brands/Houses

Bakers – This Bourbon was launched in 1992. It is made by Jim Beam and uses
their high corn mash bill. It is named after their retired master distiller, Baker
Beam. It is aged seven years and is bottled at 53.5% abv. (Small Batch Collection)

Basil Hayden’s – This Bourbon was launched in 1992 and is made by Jim Beam to
the Old Grand-Dad mash bill, which is high in rye. It is named after ‘Old Grand-
Dad’ himself – Basil Hayden. It is eight years old and is bottled at 40% abv. (Small
Batch Collection)

Blanton’s – This was the first single-barrel Bourbon available on the market. It was

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launched in 1984 and is made by the Ancient Age Distillery, which Colonel Albert
Blanton joined in 1897. There is no age statement as each barrel is selected
individually at its maturity.

Booker’s – This Bourbon was launched in 1989 and is named after Booker Noe,
who was Jim Beam’s grandson. It is made according to the Jim Beam mash bill
(high in corn) and is bottled at maturity so the age differs from bottle to bottle but
is on average 6-8 years old. It is bottled at 60.5-63.5% abv. (Small Batch Collection)

Buffalo Trace – This Bourbon is named after the paths left by buffalo herds –
‘traces’. The distillery was founded in 1857 and was one of the few to remain open
during prohibition. It is made from a mash bill including corn, rye and barley. It is
bottled at 45% abv.

Jack Daniel’s – The Jack Daniel’s distillery was founded in 1866, which makes it
America’s oldest registered distillery. When it was founded, Jack was only 16 – he
had been introduced to the art of distillation at the young age of seven. The
distillery is sited near the Cave Spring, which is where all water is taken to make
Jack Daniel’s Whiskey. The mash bill for JD is 80% corn, 8% rye and 12% barley. It is
made in column stills and uses the Lincoln County Process before maturation. The
whiskey is bottled between 40-47% abv depending on the market it is being sold
to. It is the worlds best selling American Whiskey

Jim Beam – Jim Beam has been made to the same mash bill since 1795 when
Jacob Beam (formerly Boehm - German) began distilling. Jacob Beam’s grandson,
James B Beam, re-started the distillery after prohibition in 1933 - each bottle
carries his signature. Jim Beam has a high corn mash bill. It is the world’s best
selling Bourbon and is bottled at 40% abv (white label) and 43% abv (black label).

Knob Creek – This Bourbon is named after one of Abraham Lincoln’s homes in
Kentucky. It is made by the Jim Beam distillery to the Old Grand-Dad high rye mash
bill. It was launched in 1992, along with the other Small Batch Collection Bourbons
and is aged for nine years. It is bottled at 50% abv.

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Maker’s Mark – This distillery was founded in 1953 by Bill Samuels Snr and is still
run by his son, Bill Samuels Jnr. It does not spell whiskey with an ‘e’ as all other
Bourbons do – this is due to the Scottish heritage of the distillers. It is a highly
wheated bourbon with no rye or barley and is aged for six years. It is distilled in
batches of 19 barrels and was the original ‘small batch’ bourbon. It is bottled at
45% abv.

Old Potrero Rye – This Rye Whiskey is made by the Anchor Distilling Company in
San Francisco, California. It is made in an old fashioned style similar to the earliest
American distillers. It is only made from rye and is distilled in a small copper pot
still. It is bottled at 62.1% abv.

Pikesville Rye – This Rye Whiskey is made by the Heaven Hill Distillery in
Bardstown. Its mash bill is 65% rye, 23% corn and 12% barley. It is aged for four
years and bottled at 40% abv.

Van Winkle – This wheated Bourbon was first produced by Julian ‘Pappy’ Van
Winkle just before prohibition. It is made in traditional methods and was one of
the few distilleries to remain open during prohibition to produce medicinal
alcohol. The family also produces a 12yr old rye.

Wild Turkey – Wild Turkey 101 is America’s best selling premium Bourbon. It is
aged for eight years in heavily charred barrels. James and John Ripy, who had
traveled from Ireland to America, founded the distillery in 1869. The Bourbon gets
its name from the 1940’s when the distillery executive organised turkey hunts with
his friends in the local area. It was tradition to drink Bourbon while hunting, and
before long his friends were asking for that ‘Wild Turkey Bourbon’ – and so the
brand was born. The distillery uses its own unique strain of yeast, which they
cultivate themselves. The mash bill is rye heavy with barley and the obligatory
corn. The Whiskey is distilled and aged to a much lower abv than other Bourbon
producers, which is more costly but gives a fuller flavoured whiskey. It is bottled at
50.5% abv.

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Woodford Reserve – This Bourbon is made on the site of America’s oldest
operating distillery, Labrot & Graham, which was founded in 1812. It is currently in
a transition period as it was closed for many years and only re-opened 7-8 years
ago. It has been blending other Bourbons together to make Woodford Reserve and
is now starting to tap into the 7-8 year old Bourbons that have been patiently
maturing. It is bottled at 45.2% abv.

Servings

Having read and understood the history, production and ageing of American
whiskey it should be clear that many variables exist effecting its flavour profile. It is
important to transfer this knowledge into the serving of whiskey, to demonstrate
your knowledge of the subject in your offering to the customer, matching brands
to cocktails, cocktails to people and environments.

Historically whiskey has traveled from the saddle bag to the cocktail bar. From a
sipping spirit served neat as shots in the frontier lands, to an integral part of
cocktail culture from east to west coast. Today bourbon is enjoyed by most as a
mixed drink, chilled with ice and drowned with coke. They call this progress!

From this potted history we may place the 10 best ways to serve and enjoy
American Whiskey into a brief glossary

1. Neat or over ice

2. With a cigar
3. Old Fashioned
4. Sazarac
5. Manhattan

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6. Sours
7. Smashes
8. Mint Julep
9. Flips
10. As a mixed beverage

Other Imported Whisk(e)y

10 Things You need To Know About Irish

1. Irish whiskey is distilled 3 times and can only be called Irish after a minimum
three years ageing in Ireland. Distilling 3 times and to a higher abv strength off the
still produces a lighter styled whisky than their Scottish cousins.
2. Irish whiskey is aged in used barrels, commonly sherry barrels but often
bourbon and brandy casks are used..
3. There are only 3 distilleries operating in Ireland at present. They are the Irish
Distillers Group, Midleton, County Cork producing Jameson’s, Powers, Paddy Red
Breast, Tullamore Dew. The Cooley distillery, Dublin, Northern Ireland producing
Inishowen, Connemara and The Tyrconnell, and finally the Old Bushmills Distillery
Co. producing Black Bush and Bushmills
4. Jameson’s is the worlds largest selling Irish whiskey
5. Powers whiskey is Irelands most popular whisky and was the first product sold in
a bottle
6. Although the smallest category of whiskey on the world market, Irish is the
fastest growing beating bourbon, Scottish malts and blends, Canadian and
Japanese.
7. Both grain and malt whiskies are made in Ireland, although the grain whiskies
are only used in blends (e.g. Jameson’s).
8. Irish whiskey can be made from malted and un-malted barley as well as other
cereals
9. The Continuous still though invented by a Scotsman (Robert Stein 1820) was
perfected by an Irishman, Aeneas Coffey (1831/32) and is often called the Coffey

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still.
10. Ireland spells whiskey with an ‘e’ as does the USA

Irish History

The Irish have been distilling spirits since the 12th century, however, the
widespread distillation and drinking of whiskey started to happen in the 16th
century. The English involvement in Ireland greatly altered the Whiskey industry
through taxation. In 1661 the British imposed a tax of four pence per gallon of
spirit from the still. Despite this taxation, the Irish whiskey industry continued to
expand (often through illegal stills) to the point where by the end of the 18th
century, there were approximately 2000 stills in operation. The 19th century saw
the start of a decline in Irish whiskey as the temperance movement (led by a
Capuchin friar called Father Matthew) moved to close down drinking
establishments. In 1838 (the first temperance pledge) over one third of Irish
drinking outlets were shut down. In the mid 1840’s the Irish famines meant that
grain was rarely used to make whiskey as it was needed to feed people rather than
get them drunk.

The Irish Whiskey industry began to grow again in 1872 when the Phylloxera
vastatrix louse destroyed many of the vines in French brandy regions (Cognac and
Armagnac) leaving a gap in the international market for quality aged spirits. As
Cognac reserves shrank, Irish whiskey exports grew.

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The Irish whiskey industry began to suffer again in sales with the rise of Blended
Scotch Whisky. Aeneas Coffey (himself an Irishman) developed the continuous still
in 1831/32 which the Irish initially rejected the development in distillation as they
didn’t want to loose the distinctive flavours that made Irish whiskey so unique. The
Scots embraced the new technology by mixing the lighter, cleaner column still
spirit with the heavier pot still spirit so creating the first blends. Over the following
years, the sales of the first styles of Blended Scotch Whisky seriously damaged the
sales of Irish.

The early years of the 20th century saw a time of civil unrest in Ireland. The Irish
War of Independence in 1916 followed by the civil war running from 1919 to 1921
led to the British imposing trade embargos on Ireland banning exports to the
commonwealth countries (Canada, South Africa, India, Australia, New Zealand to
name a few). Prohibition (1919 to 1933) in America closed a massive market for
the Irish which had traditionally been so lucrative due to the concentration of Irish
in America. The start of the Second World War (1939-1945) saw the Irish
government closing all distilleries for the duration of the war. By 1945, there
wasn’t much left of the Irish whiskey industry.

Big changes occurred in 1966 when Jameson, Powers and Cork Distillers joined
forces to create the Irish Distillers Company. During the 1970’s they also acquired
Bushmills (the last distillery in Ulster, Northern Ireland). By the late 1980’s the
company was under performing so it was taken over in 1988 by the French spirit
giant Pernod-Ricard. Pernod-Ricard split its international marketing efforts mainly
between Jameson’s and Bushmills. 1988 also saw the establishment of Ireland’s
one independent distillery – Cooley’s. It distills at an old government distillery
which had previously been used to make industrial alcohols from potatoes.
Cooley’s make a range of more traditional Irish whiskies harking back to the older
styles. Although Irish whiskey sells less than Scotch, Bourbon, Japanese and
Canadian whiskies, it is the fastest growing whiskey category.

Production

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Irish Distillers make most of their whiskey at the Midleton plant in County Cork;
however, they still make Bushmills in County Antrim in Northern Ireland. Both
grain and malt whiskies are made in Ireland, although the grain whiskies are only
used in blends (e.g. Jameson’s). Irish whiskey can be made from malted and un-
malted barley as well as other cereals.

As in Scotland, malt whiskies malt the barley by soaking it in water to encourage

germination and then fried to arrest germination. Unlike Scotch, Irish whiskies
don’t use peat smoke to dry the malted barley (although Cooley’s are now making
peated brands such as Connemera and Inishowen). The degree of toasting of the
grain will affect the spirit through the fermentation stage – a darker malt will
produce a darker ‘beer’ and a ‘darker’ spirit; a lighter malt will produce a lighter
‘beer’ and lighter resultant spirit. The dry grains are then milled down to make a
powder called ‘Grist’.

The grist is then added to hot water in metal vessels called a ‘mash-tun’ and
stirred. The sugars from the grain are dissolved along with other solubles. The
water is drained off and goes to the distillation stage. This process is done a total
of three times. The third time, the water is added to the first and second time
processes of the next batch to ensure a consistency from batch to batch in the
same way Bourbon producers use the sour-mash process. The remaining solids
(called ‘draff’) are discarded. The liquid produced by the mashing process is called
‘wort’ and goes into vessels called ‘washbacks’ for fermentation. Yeast is added for
fermentation to occur and produces a beer-like liquid of 8-9% abv. This beer is
known as the ‘wash’.

Distillation techniques vary from distillery to distillery. Grain whiskies are

continuously distilled whereas malt whiskies are pot distilled three times (the only
exceptions known are Tyrconnell and Connemera which are double distilled) which
creates a lighter style of whiskey to Scotland that leaves the still at a much higher
abv (up to 85% abv). A heavier whiskey can be made when on the third distillation
‘tails’ are cut late allowing more of the heavier congeners to come through to the

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spirit before aging.

The spirit that leaves the still cannot be called Irish whiskey until it has been aged a
minimum of three years in oak casks in Ireland. Old Sherry, rum, Bourbon and
brandy casks are used for the maturation of the whiskey although Sherry is the
most popular. The blending or ‘vatting’ stage is the final part of the maturation
process. In the stage the grain and malt whiskies are allowed to marry for any
period from two days to a month before reduction to bottling strength with water.

Brands

Here are some of the main brands that you should be aware of from the growing
selection of Irish whiskies:

Black Bush – This whiskey was originally called ‘Bushmills Liqueur Whiskey’
although customers have always referred to it as Black Bush. It is made at the old
Bushmills distillery which is a contender for the world’s oldest licensed distillery as
it was granted its original license to distill whiskey in 1608. The other distillery in
the run for the title is Locke’s (another Irish distillery). Black Bush is triple distilled
from un-peated malted barley (80%) and blended with single grain Irish whiskey
(20%). It is then aged in old Oloroso Sherry casks for up to 18 years. It is bottled at
40% abv.

Connemera – This is a double distilled Irish made by Cooley’s Distillery in Dublin. It

is made using malted barley that has been dried over peat fires which gives it a
peaty flavour more characteristic of Scotch whisky. It was launched in 1996 and is
aged for a minimum of eight years. It is bottled at 40% abv.

Inishowen – This is Ireland’s only peated, blended whiskey. It is made by Cooley’s

distillery in Dublin although the brand originated at the Andrew A. Watt distillery

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in Derry in the late 1800’s. It is bottled at 40% abv.

Jameson – This is the world’s best selling Irish whiskey. It was started by a Scot
called John Jameson who married into the Haig family of Scotch whisky distillers
and blenders before tasking over his distillery on Bow Street in Dublin around
1780. Production was moved to the Powers distillery in 1971 and then to the
Midleton Distillery in County Cork where it is still made today. It is triple distilled
from an even mixture of Irish malted and un-malted barley and other cereals. It is
aged for an average of seven years in old Sherry and/or Bourbon casks before
being bottled at 40% abv.

Midleton Very Rare – Only 25,000 numbered bottles of this ‘very rare’ whiskey are
made every year. It is released in ‘vintage blends’ each year that differ according to
the whim of the master distiller, Barry Crockett. All the whiskies are aged for a
minimum of ten years with some older than 20 years. The original Midleton
distillery site in County Cork was founded in 1823 on the site of a disused wool
factory. The distillery houses the world’s largest pot still with a capacity of 143,600
litres (31,600 gallons) which was in use until 1975 when the distillery moved to its
present site. The old site is now the Jameson’s Heritage Centre with the new
building just behind it. The Midleton Very Rare is bottled at 40% abv.

John Power & Sons – The original Powers distillery was founded in 1791 in Dublin
by john Power, a coaching innkeeper. It is the biggest selling whiskey in Ireland
since it was first bottled in 1894. It was also the first Irish whiskey to be sold in a
bottle (as opposed to as cask) which guaranteed the quality of the product under
its name. Powers was originally a pure pot still whiskey although now it is made
from un-malted barley (60%) malted barley (40%) which is then blended with grain
whiskey so the final blend is 70% malted/un-malted and 30% grain. Powers has
two nicknames – Gold Label (due to its distinctive gold labeled bottle) and Three
Swallows (there are three swallows on the label but it is also a recommended
drinking style – down in three swallows).

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Japanese

The Japanese whisky industry was started by two men – Masataka Taketsuru and
Shinjiro Torii – in the 1920’s. Masataka went to Scotland in 1918 and studied
Applied Chemistry at Glasgow university while spending time working in the
Scotch whisky distilleries. He returned to Japan in 1920 with a Scottish wife (Rita)
and the knowledge and skills of whisky distillation. In 1923, Shinjiro provided the
finance to open the Suntory distillery in the Yamazaki Valley near Kyoto. The first
brand (Shirofuda) was launched in 1929 but wasn’t very popular. A second brand
(Kakubin) was launched in 1937 which was more popular and still sells well.

Japanese whisky is made in a very similar way to Scotch but is a lighter style that
better suits Japanese cuisine. The Japanese took to the whisky so well that in
1973, Suntory opened the world’s largest whisky distillery with a total of 24 pot
stills.

Brands

Hibiki – The name literally means ‘Harmony’ and is a blend of 30 different malts
with an average age of 20 years. It is bottled at 43% abv.

Kakubin – This whisky was introduced in 1937 as the second released whisky from
Suntory. The name means ‘Square Bottle’ and it is bottled at 43% abv.

Nikka - Nikka whisky was founded by Masataka Taketsuru in 1934 after he had
been working at the Suntory distillery for over ten years. He established the
distillery in Yoichi on the Northern island of Hokkaido. The location was chosen
due to its climate, humidity and water. The first whisky went on sale in 1940, a
mere 18 months before Pearl Harbour. The young business survived the war and
prospered in the post war years. A ‘Yoichi Single Cask’ is made that is rated very

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highly amongst Scotch whisky lovers.

Canadian

Whisky was first introduced to Canada by John Molson (better known for Molson
Beer) in 1799. He was followed by many Scots who found perfect conditions for
growing cereals. Whisky production centred around the town of Kingston, Lake
Ontario and spread as farming developed and grew. Barley was not so common so
the barley content was reduced and the corn, wheat and rye contents lifted. The
first legal Canadian whisky distillery was founded in 1832. In 1875, the Canadian
government created regulations to cover the whisky industry. Canadian whisky
must be made from cereals grown in Canada using a continuous still. It must be
aged for a minimum of three years and a maximum of 18 years in charred oak
barrels.

It is the flexibility of Canadian whisky regulations that allow for many different
styles. The producers can have greatly varied mash-bills, different still sizes and can
age in woods from Jerez, Scotland, Bourbon, Porto or rum. The whisky is usually
aged, blended and then married in casks for a period after blending.

Brands

Canadian Club – This is the leading international brand of Canadian whisky. It has
been made in Ontario state since 1858. It uses high percentages of rye and malted
barley in its mash bill and is aged in white oak barrels for six years. It is bottled at
49% abv.

Crown Royal – This blend was created in 1939 to commemorate the state tour of
Canada by King George VI. The bottle is meant to resemble a crown. It is bottled at
49% abv.

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Brandy

12 things you should know about brandies:

1. Brandies are made from fruit (any part of it), whiskies and vodkas are made
from grain.
2. Unaged brandy is called eau-de-vie (or aqua vitae).
3. The science of distillation arrived into Europe from North Africa with the Moors
into Spain and Southern France.
4. The word ‘Brandy’ comes from the Dutch ‘Brandewijn’ meaning ‘burnt wine’.
5. Cognac and Armagnac are both types of French Grape Brandy with specific
appellations. Armagnac is the oldest dating back to 1419.
6. There are six regions to Cognac, three to Armagnac and two to Calvados.
7. The Phylloxera vastatrix louse nearly wiped out all French brandy production in
the late 1800’s.
8. The main grape varieties used in French brandy production are Ugni Blanc, Folle
Blanche and Colombard.
9. Brandies can be made in both pot and column stills. Cognac has to be double
distilled in pot stills as are the finest Calvados, Grappa and Foreign (non-French)
Brandies. Armagnac is made in column stills.
10. The ‘Big Four’ of Cognac producers are Remy Martin, Hennessy, Martell and
Courviosier. They are responsible for 4/5 of Cognac sold outside of France.
11. There are many factors affecting the quality of the brandy: The terroir, the
quality of the fruit, the still type, the still size, the maturation period (wood type,
barrel size and length of maturation), and the fermentation time.
12. Most brandies are blended although Armagnac is often released in vintages.

Whereas Vodkas and Whisk(e)ies are made from grain, brandy is made from fruit.
Most brandy is made from French grapes – Cognac, Armagnac – although apples
(Calvados and Cider Brandy) and plums (Slivovitz) are often used. Brandies are also

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made in England, Germany, Greece, Italy, Mexico, Portugal, South Africa, Spain and
the U.S.A.

International Brandy and Calvados

In England, the main type of brandy made is from apples – Cider Brandy. The south
West of England is well known for its cider making heritage. It is now also the main
centre for Cider Brandy production. This Old English practice dates back to 1678
was nearly killed by heavy taxation in the late 1700’s thus making grain spirit a
more attractive option for farmers/distillers. It has seen a resurgence since a
change in the law in 1984 with brands such as King Offa (founded 1984 with help
from then P.M., Margaret Thatcher) and Somerset Royal Cider Brandy (founded
1989) being made. The main apple varieties used in English Cider Brandy are
Dabinett, Harry Masters, Kingston Black, Stoke Red and Yarlington Mill. They are
picked during the autumn, pressed and blended. The juice is fermented for three
months before distillation and maturation.

Germany makes very light, clean brandies from grapes imported from France or
Italy. They also make many fruit brandies (eau-de-vie) from soft fruits such as
berries, peaches and, more famously, black cherries. The grape brandies are aged
in French Oaks (usually Limousin) only briefly, but the labels on the bottles have to
make a statement of quality: Hefe – Lesser quality made from grape lees,
Branntwein – Lesser quality brandy, Weinbrand – Quality brandy aged for a
minimum of six months, Uralt or Alter – Quality brandy aged for at least one year.
The first distiller to use the term ‘Weinbrand’ was Asbach (founded in 1892) who
are seen as the benchmark for any quality German brandy.

The Italian brandy industry is mainly known for Grappa. It is made from the
residue (or Pomace) left behind from pressing of grapes for wine – skins, stalks,
pips and stems. The Italians refer to this sloppy mix as ‘Vinaccia’. The vinaccia is
fermented, often with natural yeasts, to reach an alcohol level of 2.5-4% abv. All
types of grapes (red and white) can be used which accounts for the many different
styles of Grappa available. The stalks and stems are carefully removed to take out

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any wood compounds that can make the dangerous alcohols such as methanol as
the whole mix is placed into the still. Grappa production calls for pot stills because
of this. After distillation, Grappa is stocked in vats allowing different batches to
marry. Grappa can be sold aged or unaged. If it aged, it is usually for one to five
years to allow a mellower, drier character to emerge. In Europe, Grappa has a
protected appellation and has bottle statements to show the origin of the grapes
(DOCG). If a Grappa has been made from an appellation protected wine it too can
also take the appellation of the wine. If a Grappa has been made from a single
grape vinaccia it can be termed ‘Monovarietal’. Similar style brandies are made in
France (Marc), Portugal (Bagaceira), Spain (Aguardiente) and the U.S.A. (‘Grappa’).

Mexico makes most of its brandies for the domestic and southern U.S. markets.
Approximately 90% of Mexican vineyards are used to make brandy. Both pot and
column stills are used and the Spanish style of solera aging is widely used. Mexico
makes the world’s biggest selling brandy – Presidente – which sells more then
5,000,000 cases a year.

The Spanish have a long history of making brandies that even pre-dates Armagnac
as the Moors who brought the technology of distillation to Europe passed through
Spain first. There are two types of brandy made in Spain – ‘Brandy de Jerez’ (made
at the home of Sherry – Jerez in the far south of Spain) and ‘Brandy del Penedès’
(made in Cataluña in north east Spain). The most popular and well known is the
Brandy de Jerez. The EEC protects Jerez brandies with an appellation introduced in
1989. The brandies must be aged in wooden butts that have previously contained
Sherry and matured using the same solera aging system as Sherry. There are three
main aging categories for Spanish Brandies: ‘Solera’ – aged for more than six
months, ‘Reserva’ – aged for a minimum of one year, ‘Gran Reserva’ – aged for
more than three years, although most are aged for a minimum of eight years and
some longer.

The U.S.A. makes both grape and apple brandies. The wine centre of California is
also the grape brandy centre where total production exceeds that of France. The
main grapes used are Thompson Seedless, Emperor and Flame Tokay. Smaller

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quantities of Ugni Blanc, Folle Blanche and Colombard are also being used to make
American ‘Cognacs’. American Grape Brandies are aged in ex-Bourbon casks for a
minimum of two years. A ‘rectifying agent’ can also be added as long as it is no
more than 2.5% of the finished product. This ‘agent’ can include sweeteners,
prune juice and sherry. American Apple Brandy (Applejack) is mainly made in New
England and Eastern Canada. Applejack is usually double distilled in a pot still and
aged for a minimum of two years.

As well as the well-known Cognac and Armagnac regions that produce fine grape
brandies, France also makes the most prestigious apple brandy – Calvados.
Calvados can also be made using pears, but is best known for its apple brandy
offerings. The name Calvados is protected by an appellation stating that its
production can only take place in certain areas in North-West France. There are
two sub-regions to Calvados – Pays d’Auge and Domfront. The brandies from Pays
d’Auge are generally considered to be the best and their production is centred
around the villages of Orne and Eure. They must be distilled twice in pot stills by
law. The Calvados from Domfront, in accordance with their appellation, must
contain a minimum of 30% perry pears. The fruit is harvested, washed, crushed
and pressed. The fermentation takes place using natural yeasts from the fruit skin.
The fermentation takes three months and makes a cider of 4-5% abv. The better
Calvados’ are double distilled in a pot still although a single column still distillation
can be done. The 68-72% abv distillate is barrel aged for a minimum of one year
although most Calvados is aged for at least three years. Most Calvados is blended
before bottling although some producers are releasing vintages from single
barrels. Calvados is bottled between 40-45% abv. Aging classifications in Calvados
are designated as follows: ‘Vieux’ – usually three years, V.O. – aged at least four
years, V.S.O.P./Extra – aged for five to ten years

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Cognac

History

As with most European spirits, the technology of distillation arrived with the
Moors through Spain. The Arabs of Egypt and North Africa had discovered the art
before that, and passed the knowledge on. This is why many of the terms used in
brandy production are of Arabic origin. In fact, the word ‘alcohol’ is of Arabic origin
too.

The first grape-based spirits date from around the 13th century. A monk called
Ramon Lull (a name often changed to (Raymond Lulle) was the first recorded
person to recommend using red or white wine as a base for distillation. He had
grasped that the distillate needs to retain as much of the character of the original
raw material as possible. It should be gently heated over the fire and not over-
rectified (re-distilled too many times). By the late 13th century, brandy or aqua
vitae (literally ‘water of life’), was being consumed with great pleasure by Popes
and Holy Roman Emperor’s. By the end of the 14th century, the Imperial
Authorities were using the word Geprant Wein (literally ’burnt wine’) to describe
the spirit they were drinking and taxing. This was changed into brandewijn by the
Dutch and then ‘brandy’ by the English.

Cognac has held a reputation of making the finest brandies in the world for over
300 years. It has the fortunate historical and geographical situation of being placed
on the River Charente which, historically, was a major trade port with access north
to England or south to Spain and Portugal. At the time, wine was being produced
to quench the thirst of the English sailors, who used the port while the British
occupied it. At the time, the king of England also ruled Aquitaine, West France.
Cognac’s big break-through came when the Dutch sailors started to demand
brandewijn rather than the wines that were being produced. The Cognac wines
were seen as better for brandy production as the wine only needed to be distilled
twice to create a good brandy rather then the many more distillations needed by
rival wines. By the late 17th century, the brandy from Cognac found a strong

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market in London, which was to dominate the supply and demand for centuries. It
was found by the British upper classes that the brandy was finer then the ones
being produced by other centres of French wine production (e.g. La Rochelle or
Bordeaux). The following century attracted many entrepreneurs to Cognac – most
notably Jean Martell (English) and Richard Hennessey (Irish). These two houses of
Cognac forged the way by which modern Cognac is made. They make up one half
of the ‘Big Four’ of Cognac producers; the other two being Courvoisier and Remy
Martin. These four houses account for 4/5 of all cognac sold outside of France.
Cognac in Europe has had a few problems. The producers refusing to put age
statements on their bottles placed them at a disadvantage when Scotch began to
market itself. They also refused to consider marketing their product in long drinks
distancing the cocktail industry. Cognac has the natural advantage of its climate or
‘terroir’. This is a French term for the mix of factors affecting grapes including soil,
sub-soil, climate and all other geographical and climatic characteristics.

In the late 19th Century, a Phylloxera vastatrix louse hit the Cognac industry. At the
time, most Cognac was being made from the Folle Blanche grape variety. The louse
ate the roots from the vines and wiped out huge crops and vines that had been
planted for over 15 years. It took many years for the effects of the louse to be
overcome. During this time, the industry had started to cultivate the Ugni Blanc
grape that now dominates the region.

Regions

There are six regions to Cognac production. Each area has different soils and
climate conditions which give differing qualities of Cognac.

Grande Champagne
Petite Champagne
Borderies
Fins Bois
Bon Bois
Bois Ordinaires

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The best Cognac comes from the Champagne regions. A Cognac can only be called
a ‘Fine Champagne Cognac’ if it is made from grapes exclusively from the
Champagne regions (e.g. Remy Martin V.S.O.P.). There is only one Cognac I know of
which is made entirely from grapes from the Borderies region – Reserve de
Martell.

Production

The first stage of production is fermentation. As with all spirits, the quality of the
raw ingredients affects the final product hugely. The type of grape used is very
important to the quality of Cognac made. Grapes with a high acidity giving a
neutral tasting wine are required, as the more flavour-some wines tend to give an
over-complex brandy. The more neutral grapes give a better balance of structure,
fruit and wood. The grapes used in Cognac production are almost exclusively of
the Ugni Blanc variety although some Folle Blanche and Colombard grapes are still
used. The grapes are pressed and the juice extracted. The grape juice is filtered to
take out any bits of skin, seed or stalk. Yeast is then added to make alcohol from to
juice and turning it into a wine. The grapes make a wine of about 8-9% alcohol
that is thin in flavour. Due to the neutral wine requirements of brandy producers,
often (particularly in France), when there is a bad year for Cru wines, it is a good
year for brandy. Conversely, when there is a good year for wine, producing fine,
fat, fruity wines, it is a bad year for grape brandy. The wines are fermented
between late December and the end of March.

The next stage is distillation. Cognac is double distilled in copper pot stills. As with
all spirits from a pot still, the ‘heads’ and ‘tails’ are skillfully removed by the master
distiller. The tails are then added back to the previous distillate for re-distillation.
The amount of these tails (the queues) differs from producer to producer
depending on the style of Cognac required. After the first distillation, the distillate
is approx. 30% abv and called ‘Bon Chauffe’. The Cognac is approximately 70% abv
when it comes off the still for the second time. Before aging, Cognac is termed
‘eau-de-vie’, or water of life, (as with all brandies) as it is clear and clean in flavour.

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Aging

The process of aging a Cognac is done in small casks (350 litres), which allow a high
ratio of the Cognac to be in contact with the wood. As with all aging, the brandy
picks up the tannins and vanillins from the oak. Most Cognac firms control their
own cask manufacture very closely. All Cognac is matured in French oak from the
Tronçais forest (in the centre of France) and Limousin oak from Limoges. The
Limousin oak is more porous and ages a Cognac quicker than the Tronçais. This
makes it more suitable for Cognacs designed to be drunk younger as the Tronçais
wood gives an older Cognac more subtlety and finesse. Cognac houses can also
choose whether they use new or used casks. Houses looking for a lighter style will
opt for used casks whereas houses looking for more tannin will age their brandy in
new cask for up to a year. The maturing Cognacs are then housed in warehouses
(or chais) in and around Cognac. It is the damp nature of the cellars around the
Charente River that give the Cognac its slow maturing style. They only lose 6-7% of
their original strength over a 15-year period (angel’s share). After 40-50 years, the
Cognacs are emptied from the casks into large glass vessels to halt the action of
the wood. It is said that the Cognac still has changes going on to it; only it is more
of a settling and marrying effect within the glass. Cognac producers are allowed to
add wood chippings (‘boise’) into their barrels to increase the rate of aging. The
wood chips increase the amount of Cognac in contact with wood so more of the
tannins and vanillins that are held by the spirit. A small amount of caramel can
also be added but only for colour consistency – not flavour.

The Cognac producers are ultimately looking for what they call rancio. This is the
ripe, rich feel to the Cognacs that develops over time. Most good Cognac is aged
for a minimum of 20 years as this is how long it takes for the rancio to emerge. The
ripe richness is due to the oxidization of the fatty acids which release ketones felt
on the palate of the drinker.

There are several age categories used by the Cognac houses. Most Cognac is
blended, so the age statements refer to the youngest Cognac in the blend. Cognac

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cannot be sold in France until it is at least 2.5 years old:

VS (Very Special) - 2.5 years

VSOP (Very Superior Old Pale) – 4.5 years
XO (Extra Old), Napoleon, Vieux, Vieille reserve – 6.5 years (since 2000, 8.5 years)

The flexibility of the regulations mean that many VSOP Cognacs will have an
average age of 8 or 9 years while XO Cognacs up to 25 years. Vintage Cognacs were
not allowed until 1988. Now several producers have released vintages since that
year as well as some from before (from older stocks).

Houses

Here is some information on the main houses of Cognac that you should know
about:

Camus – This is a family firm founded in the 1860’s by Jean-Baptiste Camus who
brought together groups of local growers and marketed their brandies under the
same name. This brand has a large presence in the Far East markets.

Courvoisier – This house was founded in the early 1800’s and remains one of the
Big Four Cognac producers. It held the acclaim of being the ‘purveyor’ of brandy to
Emperor Napoleon Bonaparte III, although the title was only held for two years as
Napoleon fell from power.

Delamain – The firm was founded in 1762 by James Delamain who came from a
family that had moved between England, Ireland and Cognac for over a century. It
is famed for its gentle, soft style of their brandies as well as the individuality of the
firm. They buy only older Cognacs from a handful of Grande Champagne Cognac
producers.

Hennessey – This is one of the largest firms in Cognac. An Irishman called James
Hennessey founded it in 1765. It has always had an aristocratic attitude towards

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the business. Their Cognacs have a naturally rich and slightly dry style with
minimal caramel overtones. The XO is seen as one of the best XO s on the market.

Hine – The Hine Cognac firm was founded in 1782 by Thomas Hine. It produces
full, elegant and well-balanced Cognacs.

Martell – A smuggler from the British owned Channel Islands called Jean Martell
founded this firm in 1715. In contrast to the aristocratic Hennessey’s, Martell was
seen as more down to earth. Instead of using predominantly Champagne Cognacs,
Martell use Cognac from the Borderies and Fins Bois regions. These regions
produce a nuttier, more neutral brandy – less fruited. They rely more heavily on
the effects of aging on the Cognacs.

Ragnaud-Sabourin – For many connoisseurs, Ragnaud-Sabourin is the yardstick

from which to judge the best products of Cognac. The Cognacs are best had older,
so the range starts at roughly 20 years old.

Remy Martin – In 1924, André Renaud bought the Remy Martin firm when it was
almost bankrupt. During the 1930’s, he introduced the VSOP Fine Champagne
Cognac. This blend of only Grande and Petite Champagne Cognacs remains the
standard by which all other VSOP’s are judged. The style of the house is light and
floral.

Armagnac

Armagnac comes from Gascony in the south west of France. It predates Cognac as
the first written record of Armagnac is from 1419(?). This makes it the oldest spirit
in France. It has this accolade due to the fact that when the Moors brought the
technology of distillation to Europe, they passed through South West France
(Gascony) before reaching Cognac. Even though it is the oldest, the producers of

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Armagnac are still disputing exactly how to distill it. It is the least industrialized of
the French spirits due to its individuality. Armagnac is less understood due to the
broad range of flavours within it as well as the fact that Armagnac aged in the
same warehouse can taste remarkably different. Gascony does not share the same
luck of location as Cognac enjoys. It is not near a navigable port and so suffered in
its reputation and sales. It also has a different terroir to Cognac. The soils in
Gascony are sandy with clay deposits.

There are three regions to Armagnac:

Bas – The most prestigious region. Lays to the west of the region near the Landes
pine forests. This region has soil composed of a top layer of boulbènes, or deposits
from the forest vegetation, and a sub-layer of sand and clay. This region produces
brandies characteristically with the flavours of plums and prunes.

Ténarèze – This region lies to the east of Bas. The soil here is a mixture of chalk
and clay. It produces brandies with floral notes – in particular violets.

Haut – Further east again lays the Haut Armagnac region. It produced very little
brandy but more wine – in particular the Vin du Pays des Côtes de Gascogne.

The Armagnac producers use different grapes to the ones used in Cognac. The
Ugni Blanc grape is still used, as are little amounts of the Folle Blanche and
Colombard grapes. The Main favourite is a hybrid of the Folle Blanche and Noah
grape varieties called Baco 22A. Unfortunately, it has to be phased out by 2010 in
accordance with French law. Until the mid-1800’s, the main still used in Armagnac
was the pot still. The column still is now the traditional still of the region, although
in the early 1970’s the pot still was re-introduced to help speed the aging of
Armagnac. It is distilled to a very low abv (in comparison to the capability of the
column still) that helps retain lots of the congeners and flavour elements from the
original grapes. It ages slower than Cognacs and when it is first distilled, it is oilier
and fruitier. The minimum age an Armagnac can be sold at is two years although it
is often reaching its best between 30 and 40 years.

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Armagnac has been hit by the same trials and tribulations as Cognac. The
phylloxera vastatrix louse devastated the region and the recovery was slow. Both
World Wars slowed the production and damaged sales as much of the older stocks
were sold cheaply after peace was established – this gave it the reputation of the
poor relation of Cognac.

Armagnac has been released as vintages over the past few decades. This appeals
to the more snobbish restaurateurs who wish to offer rarer, more specialist
products for their customers. As well as vintages, since 1999, there has been a new
system of classification:

Armagnac – 2-6 years old

Vieil Armagnac – Over 6 years old
Millesimes – Must be over 10 years old

Houses

Baron de Sigognac – This brand owns the largest stocks of Armagnac in the region.
This means they have some very good older vintages to draw from.

Casterède – The Casterède family were the first people to establish themselves as
official merchants in Armagnac. They offer a broad range of Armagnacs all from a
family estate.

Gélas – A very well established and reliable family firm. They still use their original
stills, distilling to the original strength and aging them in new wood until bottling.
They sell a wide range of single vintages.

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Janneau – This is the leading firm in Armagnac. It has the best range of standard
Armagnacs on the market. They release blends rather than vintages. The blends
have a lot of rancio – they are rich, earthy but elegant.

Laberdolive – This house specializes in producing single estate and single vintage
Armagnacs. They make some of the finest of the region.

Ryst-Dupeyron – M. Jacques Ryst established this family firm in 1905. The

Armagnacs produced are traditional and old-fashioned and made in a traditional
column still.

Bitters, Vermouths & Fortified Wine

Things Every Bartender Should Know About Bitters, Vermouths & Fortified Wines:

1. Bitters are spirits that are flavoured with any number of herbs, spices, fruits,
flowers, barks etc.
2. Most Bitters started off as medicines and many still have medicinal benefits.
3. There are two main types of Bitters: Bar Bitters that are used in very small
amounts and Pouring Bitters that are consumed in mixed drinks or neat.
4. Within Bar Bitters there are two main styles: fruit bitters that are (oddly enough)
flavoured with fruits such as orange and peach and Aromatic Bitters that have far
more spice and herb elements.
5. Bar Bitters are actually used to smooth out spirits within cocktails and the most
obvious are Angostura Bitters in a Manhattan and Old Fashioned and also in Pink
Gin.
6. Pouring Bitters are drank in cocktails (e.g. the Campari in a Negroni) or as
digestifs (e.g. Fernet Branca).

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7. Due to their reputed restorative abilities, the original herb and spice bitters
were often made by monks and apothecaries.
8. The biggest selling bitters in the world is Campari.
9. The word ‘Vermouth’ comes from the German ‘Wermut’ that translates as
wormwood. It was first used by Antonio Benedetto in 1786.
10. The area where modern vermouths are made is known as ‘Savoy’ in NW Italy
and SE France.
11. Originally, Italian vermouth is based on red wines whereas French vermouths
were based on white wines.
12. Most Italian vermouths are made in Turin.
13. Vermouths are, essentially, wine fortified with eau-de-vie, flavoured with herbs
and spices and matured.
14. Sherry is has to be made in the Jerez region of Southern Spain. It can be made
from three types of grapes – Palomino, Pedro Ximenez and Muscat.
15. The style of Sherry made depends on whether yeast (flor) has been allowed to
grow on top during maturation.
16. Both Port and Sherry are made by the addition of brandies that help arrest
fermentation and so keep a high sugar natural content in the product.
17. Sherry can be served chilled both as an Aperitif and a Digestif.
18. There are five different styles of Port – Vintage, Tawny, Ruby, Late Bottle
Vintage (LBV) and White.
19. Port can be made anywhere in the world but the best Ports come from Porto in
Portugal.
20. Port is normally served as a Digestif although White Port (from white grapes) is
often served as an Aperitif.

Bitters

Bitters are the closest modern equivalent of the original medicinal spirits produced
by monks and apothecaries and most are drunk to revive the body or in some
cases to cure hangovers. Bitters are produced by the blending of botanicals in

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spirit which are then often aged in oak. The exact ingredients are normally a secret
but most contain over 30 different herbs, roots berries and fruits that are
macerated or infused with the raw spirit. There are two main styles of bitters: Bar
Bitters that are used in very small amounts to smooth out certain cocktails and
Pouring Bitters that are mostly drunk as an aperitif although some are consumed
after dinner due to the digestive properties of the ingredients.

Bar Bitters

There are two main types of Bar Bitters – Aromatic and Fruit.

Aromatic

Angostura
The company was founded around 1830 by German Dr. Johann Gottlieb Benjamin
Siegert, a Surgeon General in Simon Bolivar's army in Venezuela. As of 1820 he
tried to find a medicine to improve appetite and digestive well-being of the
soldiers as well as the European settlers. From the beginning Dr. Siegert was
determined to wrest a cure from nature itself, and after four years of trial and
error, researching and analysing the qualities of tropical herbs and plants, he
finally arrived at a unique blend of herbs which he called “Amargo Aromatico” or
aromatic bitters. Dr. Siegert hoped to use the bitters to bring relief to his patients,
his small circle of family and friends, but these events were to prove otherwise.
From these humble beginnings an international industry was soon to rise.
In 1830, Dr. Siegert exported his unique aromatic bitters to England and Trinidad.
By 1850, he had resigned his commission in the Venezuelan army, to concentrate
on the manufacture of his bitters, since by then demand had leapt ahead of
supply. After Dr. Siegert died, he left the care of the company to his younger
brother and son. In 1862, the product was exhibited and sampled in London, to
great approval. Over the course of time, angostura bitters and Dr. Siegert's
company alone became purveyor to the King of Prussia, Spain, and King George V.
The word "Angostura" came from the contemporary name for today's Ciudad
Bolívar, where Dr. Siegert was based; it was an important trading town for

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maritime activities.
Angostura is used in many different cocktails as a flavouring agent, drinks like the
Sour and Manhattan rely on bitters for their flavour. It is bottled at 44.7% abv

Peychaud’s
In the early 1800's, Antoine Amedie Peychaud, an apothecary, gained fame in New
Orleans not for the drugs he dispensed, but for the compounding of a liquid tonic
called bitters. These bitters, good for what ailed one, irrespective of malady, gave
an added zest to the portions of cognac brandy he served in his pharmacy. Cognac
had long been a popular drink in the numerous coffee houses of New Orleans, and
presently customers began demanding their brandy be spiked, with a dash of the
marvelous Peychaud’s Bitters with its delicate red colour.
For any bar to be complete there must be a bottle of Peychaud's Bitters. Necessary
in all of the most sophisticated cocktails, Peychaud's enhances the taste of
whatever you're sipping. Try them in Manhattans, Old Fashioneds, Whisky Sours or
in their signature Sazerac Cocktail.

Fruit

Orange

There are several brands but many bartenders prefer to make them… here is such
a recipe from Robert Hess (a.k.a Drinkboy).

1/2 pound dried (Seville) orange peel, chopped finely

Pinch of cardamom
Pinch of caraway
Pinch of coriander seeds
2 cups grain alcohol
4 tablespoons burnt sugar

Mix the orange peel, herb seeds, and the alcohol

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Let stand in a sealed jar for 15 days, agitating every day.
Pour off spirits through a cloth, and seal again.
Take the strained off seeds and peel, put them in a saucepan, crushing with a
wooden muddler.
Cover them with boiling water, simmer 5 minutes;
Put in a covered jar for 2 days, then strain this off and add to the spirits.
Put in burnt sugar for colour.
Filter again, let stand until it settles perfectly clear, then bottle for use.
Be careful not to agitate the slight precipitation or sediment during the final
operation.

Pouring Bitters

Campari - An Italian bitters from Milan, this is the biggest selling bitters in the
world and sells 33.6 million bottles a year. Campari is a blend of herbs and spices,
including peels and barks, neutral alcohol, sugar and purified water. It is a secret
recipe but known ingredients include gentian, orange peels and quinine. The
colour is from Cochineal (from the cochineal insect Dactylopius coccus It takes
about 155,000 insects to make one kilogram of cochineal) It is used as an
ingredient for many famous cocktails such as the Negroni or Americano. 20-28%
abv.

Jägermeister - A German brand of bitters. It contains over 56 botanicals which are

macerated with spirit for 6 weeks and then aged for a further year. Jägermeister is
commonly drunk as a liqueur. Should be served chilled. Its is 35%abv. Jägermeister
(German for “master of the hunt” in the sense of "expert" or "committed" hunter).
The exact list of the 56 herbs used is kept secret. Although licorice is a major
component of its flavor, it is not as predominant in Jägermeister as it is in true

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licorice-flavored liqueurs. Contrary to urban legends, Jägermeister contains neither
deer blood nor opium.

Gammel Dansk - An extremely popular alcoholic beverage in Denmark, which is

often drunk in the morning with the breakfast meal. Its name translates directly
from Danish as "Old Danish".
It was originally used as a stomach cure or digestive. It is brewed with a great
many herbs and spices, making it similar to other stomach bitters, such as
Jägermeister.
The herbs and spices include rowanberry, angelica, star aniseed, nutmeg, anise,
ginger, laurel, gentian, Seville orange and cinnamon.

Fernet Branca – A bitter, aromatic spirit made from over 40 herbs and spices,
including myrrh, rhubarb, chamomile, cardamom, aloe, and saffron, with a base of
grape alcohol. The recipe is a secret, and was created by the young Maria Scala in
1845 in Milan as a medicine. Scala's name became Maria Branca through
marriage, and the product's name was born. The Fernet Branca is still produced in
Milan by the company Fratelli Branca, overseen by the Branca family, though the
recipe of the Italian product differs slightly from that of American bottles due to
restrictions on opiates.
Fernet Branca is usually served as a digestif after a meal, but may also be enjoyed
with coffee and espresso, or mixed into coffee and espresso drinks. It may be
enjoyed neat at room temperature or on the rocks (with ice). In America it might
be served as a shot, followed by a ginger ale back (also known as a chaser).
Widely popular in Argentina, it is often mistaken as a national beverage. The most
common preparation is with Coca-Cola. More recently, it has become very popular
in San Francisco, which now consumes more Fernet per capita than any other
locale in the world.
Because of its mysterious list of ingredients, there are a number of home remedies
that call for Fernet Branca, including treatment of menstrual and gastro-intestinal
discomfort, hangovers, baby colic, and (once upon a time) cholera. Adolph Hitler's
bodyguard has said that Hitler, despite a popular belief that he did not drink

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alcohol, drank a glass of Fernet Branca before making public speeches.
A mint-flavored version of the Fernet Branca, the Branca Menta, is also available.

Unicum - A Hungarian herbal bitter liqueur that can be drunk as a digestif and
apéritif. According to legend, the drink was initially presented by an ancestor of
Zwack founder József Zwack to Kaiser Joseph II of Austria, who proclaimed "Das ist
ein Unikum!" ("This is a specialty!"). The liqueur is today produced by Zwack
according to a secret formula including more than 40 herbs and aged in oak casks.
During the Communist regime in Hungary, Unicum was produced by a different
formula. After the fall of communism, Péter Zwack returned to Hungary and
resumed the production of the original Unicum. The flavor of Unicum most
resembles that of Jägermeister, but it is considerably earthier and less sweetPart
of the ingredients is macerated for thirty days, while the other part is distilled.
Then both are blended in oak casks for an aging period of a minimum of six
months. The national drink of Hungary

Vermouth and Aromatised/Fortified Wines

Fortified wine is a wine to which additional alcohol has been added, the most
common additive being brandy (a spirit distilled from wine).
The original reason for fortification was to preserve wines, as the higher alcohol
level and additional sweetness help to preserve the wine (when supplemental
alcohol is added before fermentation finishes, it kills the yeast and leaves residual
sugar). Even though other preservation methods exist, the fortification process
survives, as consumers have developed tastes for wines preserved this way.
Common fortified wines include:
• Sherry
• Port
• Marsala
• Madeira
• Vermouth
• Muscat
Fortified wines must be distinguished from spirits made from wine. While both

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have increased alcohol content, spirits are the result of a process of distillation;
while fortified wines have spirits added to them. Fortified wines generally have an
alcohol content between that of wines and spirits

Vermouth
Vermouth is a fortified wine flavored with aromatic herbs and spices ("aromatized"
in the trade) in recipes that are closely-guarded trade secrets. Its inventor, Antonio
Benedetto Carpano from Turin, chose this name in 1786 because he was inspired
by a German wine fortified with wormwood, a herb most famously used in
distilling absinthe. The modern German word Wermut means both wormwood
and vermouth. The herbs were originally used to mask raw flavors of cheap wine,
imparting a slightly medicinal "tonic" flavor
Vermouth, as it is known today, was first made in North Western Italy and South
Eastern France (known as Savoy). Although the area had an abundance of grapes,
it made average tasting wines. It was a common practice to ‘pep’ up wines with
the addition of spirits, herbs and spices to make them attractive to new markets.
The Alpine regions, in which vermouth production was centred, commonly grew
all the herbs needed to make it. Although vermouth is named after the wormwood
plant, it is not used to make it anymore.
Originally, Italian vermouth was based on red wine and was sweet, whereas
French vermouths were based on white wine and were dry. Although red
vermouth was initially based on red wine, it is now made with white wine with
caramel added for colour. French vermouth producers were the first to mature
their aromatised wines in oak casks. They found that this improved the flavour of
the wines greatly. It was referred to as ‘vin cuit’ or cooked wine.
Brands
Cinzano – The Cinzano family have been making vermouths since 1757. They are
based in Turin and produce a Bianco, an Extra Dry and a Rosso all at 15% abv.
Dubonnet – Joseph Dubonnet created this aromatised wine in 1846. It was made
in response to a French announcement of a reward to anyone who could make
quinine into a palatable drink. At the time the French were colonizing North Africa
and were dying of malaria. It is a blend of five different wines with herbs and

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spices and then aged in oak casks for three years. It is bottled at 14.8% abv.
Martini – The Martini & Rossi vermouth company was formed in 1871, although
they had been selling the original Rosso vermouth since the mid 1860’s. Like
Cinzano, they are based in Turin. They make three different vermouths – Bianco,
Extra Dry and Rosso – all bottled at 14.7% abv.
Noilly Prat – During the early 1800’s, Lyonnais Joseph Noilly was making very fine
aromatised wines from white grapes. He invented a recipe for a ‘premium’ dry,
aperitif-style vermouth. It was the first dry vermouth and competed with the
Italian sweet styles. In 1811, the company was taken over by his son, Louis Noilly
and in 1855 it became Noilly Prat when he made his English son-in-law (Claudius
Prat) a partner. It is bottled at 18% abv.
Punt e Mes – This bitter-sweet aperitif was created in Turin in 1870. The term
‘punt e mes’ in an old Italian stock-broking term meaning ‘a point and a half’ - the
drink was first ordered by a stock-broker unsure of what to call his favourite new
vermouth. It is a blend of over 50 different herbs and spices with white wine and is
bottled at 16% abv.

Sherry
Sherry is a fortified wine, made in Spain from three types of grapes: Palomino,
Pedro Ximénez, and Muscat (Moscatel). Sherry-style wines made in other
countries often use other grape varieties.
Sherry differs from other wines because of how it is treated after fermentation. It
is first fortified with brandy and then if destined to be fino style a yeast called flor
is allowed to grow on top. Oloroso style is fortified to a strength where the flor
cannot grow.

Styles of Sherry:
Fino ('fine' in Spanish) is the driest and palest of the traditional varieties of sherry.

Manzanilla is a variety of fino sherry made around the port of Sanlúcar de

Barrameda.

Amontillado is a variety of sherry that has been aged first under a cap of flor yeast,

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and then is exposed to oxygen, which produces a result darker than fino but lighter
than oloroso.

Oloroso ('scented' in Spanish) is a variety of sherry aged 'oxidatively' for a longer

time than a fino or amontillado, producing a darker and richer wine.
Palo Cortado is a rare variety of sherry that is fortified and aged without flor like an
oloroso, but develops a character similar to amontillado, with some of the richness
of oloroso and some of the crispness of amontillado.
Moscatel is a dessert Sherry made with the Moscatel grape.
Pedro Ximenez – is a rich dessert Sherry made using sun-dried Pedro Ximenez
grapes.
Sweet Sherry (Jerez Dulce in Spanish) is created when one of the preceding
varieties of dry sherry is sweetened with Pedro Ximénez or Moscatel wine. Cream
sherry is a common variety of sweet sherry.

Port
Port wine is typically thicker, richer, sweeter, and possesses a higher alcohol
content than most other wines. This is caused by the addition of distilled grape
spirits (such as brandy) to fortify the wine and halt fermentation before all the
sugar is converted to alcohol. It is commonly served after meals as a dessert wine,
or with cheese. In France, white port is served as an apéritif. It has an alcohol by
volume content of roughly 18% to 20%.
Wine with less than 16% ethanol cannot protect itself against spoilage if exposed
to air; with an alcohol content of 18% or higher, port wine can safely be stored in
wooden casks that 'breathe', thereby permitting the fine aging of port wine.
Styles:
Vintage
Though it accounts for around one percent of production, vintage port is the
flagship wine of all Portugal. It is made entirely from grapes of a declared vintage
year. Not every year is declared a vintage in the Douro, only those when conditions
are favorable to particularly flavorful crops of grapes. The decision to declare a
vintage is made by each individual port house, and is based on several factors,
most notably the weather and the ability of the marketplace to absorb a new

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vintage. While it is by far the most renowned type of port, from a volume and
revenue standpoint vintage port actually makes up a small percentage of the
production of a typical port house. Vintage ports are aged in barrels for a
maximum of 2 years before bottling, and often require another 5 to 15 years of
aging in the bottle before reaching what is considered proper drinking age. Since
they are aged in barrels for only a short time, they retain their dark ruby color and
fresh fruit flavors. Particularly fine vintage ports can continue to gain complexity
and drink wonderfully for decades after they were bottled, and therefore can be
particularly sought after and expensive wines.
Tawny
Tawny port is aged in wooden barrels, exposing it to gradual oxidation and
evaporation, causing its color to mellow to a golden-brown after roughly ten years
"in wood." Often they have pronounced "nutty" flavors. Tawny port without an
indication of age is a basic blend of wood aged port. Aged tawny port is a blend of
several vintages, with the average years "in wood" stated on the label: 10, 15, 20,
and 30 years are common. Tawny ports from a single vintage are called Colheitas
(pronounced col-YATE-ah, meaning harvest or vintage). Tawny and Colheita ports
are always ready to drink when released and do not typically benefit from aging in
bottle, although they will not degrade either.
Late-Bottled Vintage (LBV)
LBV (Late-Bottled Vintage) port is intended to provide some of the experience of
drinking a vintage port but without the decade-long wait of bottle aging. In
contrast to vintage port's short time in barrel, LBV port is aged between four to six
years in barrel, to mature it more quickly. Typically ready to drink when released,
LBV ports are the product of a single year's harvest and tend to be smoother and
lighter-bodied than a vintage port. LBV ports that are filtered do not require
decanting and are ready to drink at bottling. Unfiltered or "Traditional" LBV ports
require decanting like vintage ports do, and may improve in the bottle.
Ruby

Ruby port may contain wine from several vintages. Ruby ports are fermented in
wood and aged in glass, which preserves the wine's red color. It is considerably
cheaper than vintage port, and can be used in cooking or to make cocktails.

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White

White port is made from white grapes, and generally served as a chilled aperitif. It
is the only one which is optionally available dry as well.

liqueurs

11 Things To know About Liqueurs

1. Liqueurs are sweetened alcoholic drinks made by mixing or re-distilling spirits

with flavourings and colourings. They must have a minimum alcohol content of
15% abv and a minimum sugar content of 100 grams per litre
2. All liqueurs have one thing in common. They all have spirits as a base.
3. The first recipes for liqueurs appear in Egyptian tombs and classical Greek
scrolls. However, it is the monks who are credited with the development of
liqueurs during the Middle Ages
4. The new herbs and spices being discovered and imported from the New World
and the East gave a greater range of exotic ingredients to use in the liqueurs
5. There are five main ways of making a liqueur. Maceration, Infusion, Percolation,
Distillation, Maturation
6. There are 2 main types of liqueurs – Generics and Proprietaries. Generics are
known by their ingredient, proprietary from their branding.
7. Most generic liqueurs are known by their French name.
8. Liqueurs current popularity is down to the cocktail, but of course they can be
enjoyed neat or over ice.
9. 5 most popular generics. Crème de cassis, fraise and Framboise, menthe and
mure.
10. 5 most popular proprietaries. Cointreau, Grand Marnier, Baileys, Kahlua,
Midori.

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11. Liqueurs are most commonly drank in poussé cafés such as B52’s or as
modifiers in cocktails.

Definition

Liqueurs are sweetened alcoholic drinks made by mixing or re-distilling spirits with
flavourings and colourings. They must have a minimum alcohol content of 15% abv
and a minimum sugar content of 100 grams per litre. The word liqueur has Latin
roots. It derives from the word ‘liquefacere’ meaning to melt or dissolve.

History

The first recipes for liqueurs appear in Egyptian tombs and classical Greek scrolls.
However, it is the monks who are credited with the development of liqueurs
during the Middle Ages. The monks were the medically trained men of their time
and were experimenting with the medicinal properties of herbs, flowers and spices
with alcohols. The search for the ‘elixir of life’ led to the creations of liqueurs such
as Chartreuse (1605) and Benedictine (1510).

By the 15th-16th century, the Italians were the leading liqueur makers. Almost
every noble household would make liqueur to their own special recipe of herbs
and spices for use as anything from an anesthetic during childbirth to aphrodisiacs
for lovers. The new herbs and spices being discovered and imported from the New
World and the East gave a greater range of exotic ingredients to use in the
liqueurs. Liqueurs became fashionable in Royal circles when Catherine de Medici
married Henry II of France. She affected French drinking habits for the next
century. The current re-birth of popularity in liqueurs has arisen due to the
popularity of cocktails and the mix-ability of spirits with liqueurs.

Production

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There are 5 ways of producing liqueurs. Most production techniques are a
combination of the following methods.

Maceration – The fruit and botanicals are steeped in cold alcohol - for days, weeks,
months, or even up to a year. These liqueur preparations are known as ‘tinctures’.

Infusion – The fruit and botanicals are steeped in warm alcohol (usually 40º-50ºC,
but occasionally up to 60ºC). This process is sometimes known as ‘digestion’.

Percolation – This is a more intensive and more efficient method of maceration.

Pure alcohol is forced through the fruit and botanicals to extract he flavour as
quickly as possible. The alcohol can be cold or even a vapour. The process can be
continuously repeated in a closed cycle to create an intensely flavoured liqueur.

Distillation – This is when the fruit and botanicals are distilled with the neutral
alcohol to produce a clear distillate with the flavour of the botanicals. The distillate
is richly perfumed with the essential oils from the botanicals. It is often known as
an ‘esprit’ liqueur.

Maturation – Some liqueurs are matured in oak to pick up more complex flavours
and to ‘marry’ before being reduced to bottling strength.

Liqueur Classification

There are several other liqueur classifications depending on how much sugar they
have in them. The legal minimum is 100g/litre, although this is often much higher:

Demi-fines – A liqueur with an alcoholic strength of approx. 23% abv and a sugar
content of 200-250g/litre.

Fines – A liqueur with an alcoholic strength of approx. 28% abv and a sugar
content of 400-450g/litre.

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Surfines – A liqueur with a minimum alcoholic strength of approx 30% abv and a
sugar content of 450-500g/litre.

Other types of liqueur:

Curaçao – A liqueur traditionally made from the dried peel from the bitter Curaçao
orange, named after the island of Curaçao. The colourings are purely for the
benefit/annoyance of bartenders as the base liqueur is the same.

Triple Sec – Although meaning ‘triple dry’, these liqueurs are sweet. They are made
from orange peels and are triple distilled. They are normally sold at 40% abv.

Bitters – This is a term used to describe the bitter liqueurs made from roots, bark,
flowers, fruit and peels macerated in neutral alcohol. Other popular ingredients
include quinine and gentian and orange peel.

Generic Liqueurs

Liqueurs based on a fruit ingredient are often named as such and are termed
‘Generic’ liqueurs. They can be produced by any one of the 5 methods of
production or a combination of several. This is not a category of liqueur, but a sub
category, a way subdividing liqueurs into smaller related groups.
Generic liqueurs commonly have an abv of between 15-30%.

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Cassis – Blackcurrant
Fraise – Strawberry
Framboise – Raspberry
Mure – Blackberry
Peche – Peach
Menthe – Mint
Noix – Nut
Banane – Banana
Cacao – Cocoa (chocolate)
Myrtilles – Blueberries
Poire William - Williams Pear
Maraschino – Cherries
Abricot – Apricot

Proprietary Liqueurs

A selected few examples of commonly found liqueurs recognized by Producer or

brand rather than ingredient – Proprietary liqueurs. Produced by any of , or a
combination of, the 5 methods of production. The brands within this category vary
in abv but proprietary liqueurs tend to be higher than generics.

Amaretto – Italian liqueur with an almond – apricot flavour. The sweetness of the
apricot marries well with the bitter edge of the almond . Many amarettos are
produced in its native country, but Di Saronno Amaretto Originale claims to be the
first. 28% abv.

Baileys Irish Cream – Baileys was invented in 1974 in Dublin, Ireland. All the Baileys
in the world is still made in Dublin from fresh cream, Irish Whiskey and cocoa
(effectively and Irish Whiskey Alexander…). It is bottled at 17% abv.

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Benedictine D.O.M. – A monk called Don Bernado first created Benedictine at the
Abbey of Fécamp in 1510. The abbey was destroyed during the French Revolution
but in 1863, a descendant of the trustee of the abbey found the recipe and began
making it again and calling it Benedictine. The D.O.M. on the label of the bottle
stands for Deo Optimo Maximo – ‘to God, most good, most great’. It is made from
56 different herbs, fruit and spices put into four different preparations – three
distilled and one macerated – which age independently. They are then blended
and aged further. It is bottled at 40% abv.

Chambord Liqueur Royale de France – It is believed that Chambord liqueur was

invented during the time of King Louis XIV for his hunting parties. It is made from
wild French raspberries, herbs and honey. 16.5% abv.

Chartreuse – The recipe for Chartreuse is still a secret although it was first
invented in 1605 by Marshall d’Estrées. He gave the recipe to the Carthusian
monks who did nothing with it until Brother Antoine managed to combine the 130
different herbs from around the world in 1764. The liqueur gained a quick
reputation and provided a large income for the monastery. The French Revolution
dispersed the monks and halted production. The formula was saved and
production continued in 1840. It was at this time that the ‘jaune’, or yellow label
Chartreuse, was introduced by Brother Jacquet as a lighter sweeter style of the
original. The French Government forced the monks out of France in 1904 when
they wanted to nationalize the monastery and distillery. The monks refused to give
up their secrets of production and the government couldn’t copy it, so the
counterfeit liqueur went bankrupt in 1929. The monks returned to France and
continued production in Voiron. Chartreuse is made from all natural ingredients
and the colour is entirely natural. It is sold in three main styles – Elixir Vegetal (71%
abv), Verte (green) (55% abv) and Jaune (yellow) (40% abv) – although longer aged
bottlings are available.

Cointreau – Cointreau Liqueur was invented by Edouard Cointreau and was first
marketed in the 1870’s. It is made from bitter orange peel from Haiti and sweet

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orange peel from Spain. It is the deluxe triple-sec and is bottled at 40% abv.

Drambuie – This liqueur is based on Scotch Malt Whiskies (many of which are 15-
17 years old), heather honey and a secret herbal essence. It is said that Bonnie
Prince Charlie gave the recipe to Capt. John MacKinnon in 1746 in gratitude for his
loyalty through the Jacobite uprisings. Malcolm MacKinnon started commercial
production of the liqueur in 1906. It is bottled at 40% abv.

Galliano – Arturo Vaccari invented Galliano in Tuscany in 1896. It is made from

over 30 ingredients and is named after Giuseppe Galliano who was a great Italian
war hero. It is bottled at 30% abv.

Grand Marnier – Grand Marnier is one of the best-known luxury liqueurs in the
world. It is based on Cognac and is flavoured through the maceration and
distillation of Haitian oranges. The liqueur was created in 1880 by Louis-Alexandre-
Marnier-Lapostolle. He is also responsible for the bottle and the label still used
today. It is bottled at 40% abv.

Cherry Heering – Peter Heering first made his cherry liqueur in 1818 when he
opened his grocery store in Copenhagen, Denmark. The wife of the grocer under
whom he did his apprenticeship gave the recipe to him. It is still made in Denmark
from Danish cherries harvested in August and crushed with the stones still in the
fruit. This gives the liqueur the characteristic hint of almond. A secret mix of herbs
and spices are added before being aged for at least three years. The barrels are
only partially emptied before re-filling so there is always a trace of the original
1818 liqueur in the cherry brandy being produced today. It is bottled at 24.7% abv.

Jägermeister – This German bittersweet liqueur is made from 56 varieties of herbs,

fruit and spices. Jägermeister literally means ‘master of the hunt’ and was
invented in 1935. It is bottled at 35% abv.

Kahlua – Kahlua was originally made in Mexico using Tequila, although it is now
made all over the world. It is also now made from cane spirit as a base but it still

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uses Arabica coffee beans. 26.5% abv.

Kummel – Spearmint tasting spirit distilled from grain or potatoes flavoured with
caraway seeds, fennel, Orris and other herbs. Kummel is said to have been
produced by the Dutch distiller Lucas Bols in the 16th century

Midori – This melon liqueur is made from honeydew melons and was the first
melon liqueur on the market. It was launched in 1978 and is owned by the Suntory
Corporation of Japan – the name Midori means ‘green’ in Japanese. It is bottled at
20% abv.

.Sambuca – This Italian liqueur takes its name from the Latin – elder, a shrub which
alongside anise is an essential ingredient in all Sambucas. Rich and sweet liquorice
flavours are dominant and tend not to mix well. Traditionally served Con Mosca
(with flies) signified by three coffee beans afloat in the straight served liqueur.

Southern Comfort – Southern Comfort was first created during the 1860’s.
American Whiskies sold in New Orleans were often harsh as they were sold from
the barrel, undiluted. M.W. Heron tried to soften his by adding over 100 different
ingredients including peaches. Today, Southern Comfort is no longer made from
Bourbon as it is too expensive – the flavours are all added, including the age… 40%
abv.

Strega – This Italian liqueur has been made by the Alberti since 1860. Strega is
Italian for ‘Witch’, so called as this liqueur is reputed to have been made by
witches as a love potion. Over 70 different herbs and spices are used in its
production. It is made in pot stills and then aged in wood after blending. 40% abv.

Understanding Liqueurs

Both generic and proprietary liqueurs are used for their fruit and herb flavourings,

139
but all liqueurs used as a modifier or a base in cocktails add a sweetness to the
drink. Understanding how to balance the sweetness of the liqueur with the sour of
the citrus first needs the understanding of liqueurs.
Use these exercises on commonly used liqueurs.

1. freshly squeeze and filter 1 litre of lemon and lime juice

2. fill 6 rocks glasses with 25ml of lemon juice. Using different glasses do the same
with lime juice.
3. In the first of the rocks glasses with lemon juice, add 5ml of sugar syrup
(gomme). In the next glass, add 15ml of sugar syrup, 25ml in the next, all the way
up to 55ml. Follow same procedure with fresh lime juice.
4. Now follow the same procedure swapping sugar syrup with Cointreau.
5. Now follow the same procedure swapping Cointreau with Triple Sec
6. Now follow the same procedure swapping Triple Sec with crème de Mure.

Taste the glasses in sequence starting with the sugar syrup mixture. Comparisons
should be made across the liqueurs using the 25ml balance of lemon juice and
sugar syrup as the control.
The aim of the exercise is to identify the perfect balance of sweet and sour using
the control, and showing how using liqueurs as sweeteners as well as flavourings
will greatly effect the balance of cocktails produced. In achieving this you will be
able to compare and contrast the sugar quantities across generic and proprietary
liqueurs.

Comparing Generic Liqueurs

While taste is obviously the best way to compare generic liqueur brands, the
following tests are also a good indication. Using 2 different crème de cassis brands,

1. Turn the bottle upside down and back up again. Note the movement of the
liqueur along the glass. An inferior crème de cassis will leave little or no colour on

140
the glass, while a quality brand will stick and cling to the glass for a long time.
2. Add water to a sample of the cassis and see how the dilution affects colouring.
Inferior brands will turn pink whist the better brands of cassis will retain their rich
red colour.
3. smell watered down cassis. If the aroma has all but vanished the cassis is of an
inferior quality. Quality cassis will hold its aroma even when diluted.

Aspects of liqueurs to focus on are its abv, fruit content per litre and sugar content
per litre..

One should always make sure that the bartenders 'desk' is well thought out... here are some examples of
good design and practise...

The full length at

Margaret St Match
The Cantilever Bar
The Loft Bar in Systems designed bar at
Sydney Match Bar W1, London

141
The dispense area at A Bar Station in
Behind the scenes at
the Water Bar, award winning
M&H London
Sydney Lonsdale, London

Behind the bar at

The Bayswater
Brasserie in Sydney

Now thats a speed rail... Zig Zag

Cafe, Seattle.

So its chocks away with our three part Campari Training sessions. From Essential
Bartending to Mix it Up and beyond I have been impressed by the levels of passion
and enthusiam that Norweigan bartenders up and down this great country has
shown. Your guests may not yet appreciate it but it not for want of you trying...

Recipes (in no particular order, rhyme or reason)

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Whisky Smash
50ml Scotch
15ml sugar syrup
4 chunks fresh lemon
8 fresh mint leaves
muddle fruit, mint and sugar. Add ice and spirit and shake hard. Strain into crushed
ice filled tumbler. Garnish with mint sprig and lemon slice

South Beach
25ml Campari
25ml Amaretto
60ml fresh orange juice
10ml gomme
Shake and strain into chilled cocktail glass

Woo Woo
50ml Skyy
20ml peach liqueur
100ml cranberry juice
1 squeeze fresh lime.
Shake gently and strain onto ice filled highball.

Monza
50ml Skyy
50ml Campari
50ml fresh apple juice
25ml Passion fruit Syrup
Soda

143
Shake all hard ex soda. Strain into ice filled highball glass. Garnish with apple slice

Lemon Drop
50ml Skyy
20ml Cointreau
20ml fresh lemon juice
10ml sugar syrup
shake and strain into a sugar rimmed cocktail glass. Garnish with lemon slice

Grapefruit Julep
50ml Skyy Vodka
20ml Honey Syrup
10ml Grenadine
10ml Lime juice
30ml Grapefruit
4 leaves of mint
Shake all and strain into crushed ice filled highball.
Garnish with mint sprig and lime wedge

Rudy Boy
40ml Havana 3
15ml Campari
15ml Grand Marnier
15ml Lime juice
soda
Shake all ex soda; strain into highball glass.
Garnish with orange slice

Skramble
40ml Skyy
20ml lemon juice
10ml sugar syrup

144
10ml crème de mure
Build over crushed ice in tumbler.
Garnish with lemon and blackberry

Camparinhia
50ml Campari
1 whole lime
20ml sugar syrup
Muddle fruit and sugar in tumbler; fill with crushed ice and add Campari
Rock and roll to mix

Silver Angel
20ml Skyy
10 Apple juice
2ml peach liqueur
4ml passion fruit syrup
30ml champagne
Shake all ex fizz; strain into cocktail glass and top
Garnish with lemon twist

Theresa
25ml Campari
25ml crème de cassis
1 whole lime
5ml sugar
Muddle fruit and sugar then add liquors; fill with crushed ice; rock and roll to mix

Hedgerow Sling
20ml Sloe gin
30ml Skyy
25ml lemon juice
10ml sugar syrup
soda

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12ml crème de mure
Build in sling or highball. Garnish with berries

Mexicano
25ml Campari
25ml Silver Tequila
25ml Cinzano sweet vermouth
Stir all well; strain into cocktail glass
Garnish with orange zest

Espresso Martini
40ml Skyy
10ml Kahlua
1 fresh espresso
sugar syrup to taste
Shake all hard and strain into chilled cocktail glass

Garibaldi
50ml Campari
150ml fresh orange juice
Build all with Campari at base of glass and OJ ‘floated’ on top.
Garnish with orange slice

Old Fashioned
60ml Bourbon
3 dashes bitters
1 slice orange
1 dash gomme
Muddle fruit, sugar and bitters in tumbler. Add 1/3rd ice and 1/3rd bourbon and
stir. Repeat..
Garnish with orange zest.

146
Grand Garnier ( adapted from Dave Nepove original)
25ml Grand Marnier
25ml Green Chartreuse
3 lime wedges
3 orange wedges
10ml sugar
Muddle all and shake hard; strain into chilled cocktail glass; garnish with lime
wedge.

Champari
40ml campari
15ml Cherry Brandy
60ml fresh grapefruit juice
champagne
shake all ex fizz. Strain into collins glass. Top with fizz. Garnish with fresh cherry

Brandy Empress
30ml Cognac
20ml Campari
Dash passion fruit syrup
2 lemon wedges
2 orange wedges
Muddle fruit and syrup. Add liquors and shake well. Strain into ice filled tumbler

Copper Illusion
15ml Campari
15ml Cointreau
30ml Gin
Shake all hard and strain into a chilled cocktail glass.

147
Garnish with orange zest.

Red or Dead
30ml Southern Comfort
15ml Campari
15ml fresh lime juice
60ml cranberry juice
Shake all well and strain into ice filled highball glass. Garnish with lime squeeze

Spring Punch
•40ml Skyy
•10ml Cassis
•20ml fresh lemon juice
•10ml sugar syrup
•Champagne
•Shake all ex fizz and strain into ice filled highball. Top with fizz
•Garnish with lemon slice

Jasmine (adapted from Paul Harrington Recipe)

40ml gin
10ml Campari
10ml Cointreau
15ml lemon juice
Shake all hard and strain into chilled cocktail glass.
Garnish with lemon and orange twists.

Pink Tutu
25ml peach schnapps
15ml Skyy

148
15ml Campari
50ml fresh grapefruit juice
10ml gomme
Shake and strain into sugar rimmed ice filled tumbler

Sweet Heat (adapted from Dave Nepove recipe)

30ml Silver tequila
30ml Licor 43
15ml fresh lime juice
½ de seeded jalapeno pepper.
Muddle pepper and add ingredients. Shake all hard and strain into tumbler on ice.

Split Personality
40mlCampari (or10ml)
10mlGrand Marnier (or40ml)
15mlfresh lemon juice
30ml passionfruit juice
shake all hard and strain into chilled cocktail glass.

Raspberry Mule
50ml Skyy
20ml fresh lime juice
50ml raspberry puree
50ml gingerbeer
shake all ex gingerbeer; strain into ice filled highball top with gingerbeer. Garnish
with fresh lime slice.

149
COCKTAIL FAMILIES AND NAMES

Bangs – three versions of the same flavour in various guises (spirit, liqueur, juice,
fruit)

Blended - any drink prepared in a blender with a large amount of crushed ice (also
called Frozen).

Bucks - similar to a highball but with citrus added and no sugar.

Chillers - like a highball but the carbonated mixer is always ginger ale.

Cobblers - this is a tall drink consisting of spirit and liqueur or syrup served on
crushed with fruits packed in to the ice

Collins - the tallest of all drinks consisting of lemon juice, spirit, sugar and soda.

Coolers - this is similar to a crusta with a whole citrus spiral but with the addition
of soda.

Cream Fizz - a fizz with a shot of cream shaken in the mix.

Crustas - the defining point is that the drink contains the entire rind of either a
lemon or orange and normally contains crushed ice, with a sugar rim.

Daisies - a sours type of drink (citrus, spirit and liqueurs or syrups) but always
containing either grenadine or raspberry syrup).

Fixes – spirit, citrus and sugar ‘fixed’ in a crushed ice filled tumbler with liqueur
float.

Fizzes - fizzes are similar to Collins but basically a sour with soda in a shorter glass.

150
Flips - any wine or liquor shaken with sugar and an egg yolk - can be served hot or
cold.

Frappes - any single spirit served on crushed ice (also may be called a mist).

Golden Fizz - a fizz shaken with the yoke of an egg.

Grogs - a mix of spirit and water, most often hot, with the possible addition of
sugar, citrus and spices.

Highballs - any single spirit and carbonated mixer and ice.

Juleps - this is any spirit combined with mint and served on crushed ice.

Martini - contentious one but basically a large amount of base spirit - normally gin
- with a small dash of modifying agent (vermouth normally).

Mulls - this is wine served hot and sweetened and spiced to taste.

Possets - this is a mixture of sweetened and spiced milk served hot with spirit.

Pousse cafes - a series of liquors floated on top of one another to create a rainbow
of taste and flavour.

Puffs - this is a combination of any spirit, milk and carbonated beverage.

Punches - any mix of spirit, water and sugar flavoured with fruits. Can be served
hot or cold and either as individual punch or party.

Rickeys - Similar to a Collins except with the addition of lime not lemon and no
sugar.

Sangarees - a sangaree is a chilled and sweetened liquor served in a highball glass

151
and garnished with nutmeg.

Scaffas - any mix of strong alcohols with single liqueur and bitters.

Shrubs - this is a ‘premix’ made by ripening fruits or fruit juices, sugar and spirits
for a period and then adding this to any carbonated mixer.

Silver Fizz - a fizz shaken with the white of an egg.

Slings - a mixture of carbonated mixer and sweetened spirits with lemon.

Smashes - a short julep consisting of fresh mint and citrus, sugar and liquor,
normally muddled.

Sours - the combination of spirit, sugar and lemon or lime juice.

Squirts - a very sweet drink made with spirit and sweet fruit or syrups with soda.

Swizzles - the swizzle is a sours type of drink churned by a swizzle stick until the
outside of the glass frosts.

Toddies - similar to a Sling but served hot with no carbonated mixer.

Grapefruit Julep (Dale DeGroff)

50ml Skyy Vodka
20ml Honey Syrup
10ml Grenadine
10ml Lime juice
30ml Grapefruit juice
4 leaves of mint

152
Shake all and strain into crushed ice filled highball.
Garnish with mint sprig

-amble (aka Fix) (Dick Bradsell)

40ml Skyy
20ml lemon juice
10ml sugar syrup
10ml liqueur
Build over crushed ice in tumbler.
Garnish with lemon and fruit.

Camparinhia
50ml Campari
1 whole lime
20ml sugar syrup
Muddle lime and sugar in tumbler; fill with crushed ice and add Campari
Rock and roll to mix

Silver Angel
20ml Skyy
10ml Apple juice
10ml peach liqueur
10ml passion fruit syrup
30ml champagne
Shake all ex fizz; strain into cocktail glass and top
Garnish with lemon twist

Theresa
25ml Campari
25ml crème de cassis
1 whole lime
5ml sugar
Muddle fruit and sugar; fill with crushed ice and add liquors; rock and roll to mix

153
Hedgerow Sling
20ml Sloe gin
30ml Skyy
25ml lemon juice
10ml sugar syrup
soda
12ml crème de mure
Build in sling or highball. Garnish with berries

Mexicano
25ml Campari
25ml Silver Tequila
25ml Sweet vermouth
Stir all well; strain into cocktail glass
Garnish with orange zest

Espresso Martini
40ml Skyy
10ml Kahlua
1 fresh espresso
sugar syrup to taste
Shake all hard and strain into chilled cocktail glass

Garibaldi
50ml Campari
150ml fresh orange juice
Build all with Campari at base of glass and OJ ‘floated’ on top.
Garnish with orange slice

154
Fresh Fruit Martini
50ml Skyy
10ml sugar syrup
1 small handful fresh fruit
Muddle fruit and sugar. Add Skyy and shake hard. Double strain into chilled
cocktail glass.

Sweet Heat
30ml Silver tequila
30ml Licor 43
10ml Sugar Syrup
15ml fresh lime juice
½ de seeded jalapeno pepper.
Muddle pepper and add ingredients. Shake all hard and strain into tumbler on ice.

Spring Punch
40ml Skyy
10ml Cassis
20ml fresh lemon juice
10ml sugar syrup
Champagne
Shake all ex fizz and strain into ice filled highball. Top with fizz
Garnish with lemon slice

South Beach
25ml Campari
25ml Amaretto
60ml fresh orange juice
10ml gomme
Shake and strain into chilled cocktail glass

155
Negroni
25ml Campari
25ml Finsbury gin
25ml Cinzano Rosso
Stir all well in ice filled shaker. Strain into chilled cocktail glass. Garnish with orange
zest.

Champari
40ml campari
15ml Cherry Brandy
60ml fresh grapefruit juice
champagne
shake all ex fizz. Strain into collins glass. Top with fizz. Garnish with fresh cherry

Copper Illusion
10ml Campari
15ml Cointreau
40ml Gin
Shake all hard and strain into a chilled cocktail glass.
Garnish with orange zest.

Split Personality
40ml Campari (or 10ml)
10ml Grand Marnier (or 40ml)
15ml fresh lemon juice
30ml passion fruit juice
shake all hard and strain into chilled cocktail glass.

156
Brandy Empress
30ml Cognac
20ml Campari
Dash passion fruit syrup
2 lemon wedges
2 orange wedges
Muddle fruit and syrup. Add liquors and shake well. Strain into ice filled tumbler

So hello to all my Finnish bartender chums... here is the info that I may have talked
about but did not give you handouts before... enjoy!

COCKTAIL FAMILIES AND NAMES

Bangs – three versions of the same flavour in various guises (spirit, liqueur, juice,
fruit)

Blended - any drink prepared in a blender with a large amount of crushed ice (also
called Frozen).

Bucks - similar to a highball but with citrus added and no sugar.

Chillers - like a highball but the carbonated mixer is always ginger ale.

Cobblers - this is a tall drink consisting of spirit and liqueur or syrup served on
crushed with fruits packed in to the ice

Collins - the tallest of all drinks consisting of lemon juice, spirit, sugar and soda.

Coolers - this is similar to a crusta with a whole citrus spiral but with the addition

157
of soda.

Cream Fizz - a fizz with a shot of cream shaken in the mix.

Crustas - the defining point is that the drink contains the entire rind of either a
lemon or orange and normally contains crushed ice, with a sugar rim.

Daisies - a sours type of drink (citrus, spirit and liqueurs or syrups) but always
containing either grenadine or raspberry syrup).

Fixes – spirit, citrus and sugar ‘fixed’ in a crushed ice filled tumbler with liqueur
float.

Fizzes - fizzes are similar to Collins but basically a sour with soda in a shorter glass.

Flips - any wine or liquor shaken with sugar and an egg yolk - can be served hot or
cold.

Frappes - any single spirit served on crushed ice (also may be called a mist).

Golden Fizz - a fizz shaken with the yoke of an egg.

Grogs - a mix of spirit and water, most often hot, with the possible addition of
sugar, citrus and spices.

Highballs - any single spirit and carbonated mixer and ice.

Juleps - this is any spirit combined with mint and served on crushed ice.

Martini - contentious one but basically a large amount of base spirit - normally gin
- with a small dash of modifying agent (vermouth normally).

Mulls - this is wine served hot and sweetened and spiced to taste.

158
Possets - this is a mixture of sweetened and spiced milk served hot with spirit.

Pousse cafes - a series of liquors floated on top of one another to create a rainbow
of taste and flavour.

Puffs - this is a combination of any spirit, milk and carbonated beverage.

Punches - any mix of spirit, water and sugar flavoured with fruits. Can be served
hot or cold and either as individual punch or party.

Rickeys - Similar to a Collins except with the addition of lime not lemon and no
sugar.

Sangarees - a sangaree is a chilled and sweetened liquor served in a highball glass

and garnished with nutmeg.

Scaffas - any mix of strong alcohols with single liqueur and bitters.

Shrubs - this is a ‘premix’ made by ripening fruits or fruit juices, sugar and spirits
for a period and then adding this to any carbonated mixer.

Silver Fizz - a fizz shaken with the white of an egg.

Slings - a mixture of carbonated mixer and sweetened spirits with lemon.

Smashes - a short julep consisting of fresh mint and citrus, sugar and liquor,
normally muddled.

Sours - the combination of spirit, sugar and lemon or lime juice.

Squirts - a very sweet drink made with spirit and sweet fruit or syrups with soda.

159
Swizzles - the swizzle is a sours type of drink churned by a swizzle stick until the
outside of the glass frosts.

Toddies - similar to a Sling but served hot with no carbonated mixer.

Recipes (in no particular order, rhyme or reason)

Whisky Smash
50ml Scotch
15ml sugar syrup
4 chunks fresh lemon
8 fresh mint leaves
muddle fruit, mint and sugar. Add ice and spirit and shake hard. Strain into crushed
ice filled tumbler. Garnish with mint sprig and lemon slice

South Beach
25ml Campari
25ml Amaretto
60ml fresh orange juice
10ml gomme
Shake and strain into chilled cocktail glass

Woo Woo
50ml Skyy
20ml peach liqueur
100ml cranberry juice
1 squeeze fresh lime.
Shake gently and strain onto ice filled highball.

160
Monza
50ml Skyy
50ml Campari
50ml fresh apple juice
25ml Passion fruit Syrup
Soda
Shake all hard ex soda. Strain into ice filled highball glass. Garnish with apple slice

Lemon Drop
50ml Skyy
20ml Cointreau
20ml fresh lemon juice
10ml sugar syrup
shake and strain into a sugar rimmed cocktail glass. Garnish with lemon slice

Grapefruit Julep
50ml Skyy Vodka
20ml Honey Syrup
10ml Grenadine
10ml Lime juice
30ml Grapefruit
4 leaves of mint
Shake all and strain into crushed ice filled highball.
Garnish with mint sprig and lime wedge

Rudy Boy
40ml Havana 3
15ml Campari
15ml Grand Marnier
15ml Lime juice
soda

161
Shake all ex soda; strain into highball glass.
Garnish with orange slice

Skramble
40ml Skyy
20ml lemon juice
10ml sugar syrup
10ml crème de mure
Build over crushed ice in tumbler.
Garnish with lemon and blackberry

Camparinhia
50ml Campari
1 whole lime
20ml sugar syrup
Muddle fruit and sugar in tumbler; fill with crushed ice and add Campari
Rock and roll to mix

Silver Angel
20ml Skyy
10 Apple juice
2ml peach liqueur
4ml passion fruit syrup
30ml champagne
Shake all ex fizz; strain into cocktail glass and top
Garnish with lemon twist

Theresa
25ml Campari
25ml crème de cassis
1 whole lime
5ml sugar
Muddle fruit and sugar then add liquors; fill with crushed ice; rock and roll to mix

162
Hedgerow Sling
20ml Sloe gin
30ml Skyy
25ml lemon juice
10ml sugar syrup
soda
12ml crème de mure
Build in sling or highball. Garnish with berries

Mexicano
25ml Campari
25ml Silver Tequila
25ml Cinzano sweet vermouth
Stir all well; strain into cocktail glass
Garnish with orange zest

Espresso Martini
40ml Skyy
10ml Kahlua
1 fresh espresso
sugar syrup to taste
Shake all hard and strain into chilled cocktail glass

Garibaldi
50ml Campari
150ml fresh orange juice
Build all with Campari at base of glass and OJ ‘floated’ on top.
Garnish with orange slice

Old Fashioned
60ml Bourbon

163
3 dashes bitters
1 slice orange
1 dash gomme
Muddle fruit, sugar and bitters in tumbler. Add 1/3rd ice and 1/3rd bourbon and
stir. Repeat..
Garnish with orange zest.

Grand Garnier ( adapted from Dave Nepove original)

25ml Grand Marnier
25ml Green Chartreuse
3 lime wedges
3 orange wedges
10ml sugar
Muddle all and shake hard; strain into chilled cocktail glass; garnish with lime
wedge.

Champari
40ml campari
15ml Cherry Brandy
60ml fresh grapefruit juice
champagne
shake all ex fizz. Strain into collins glass. Top with fizz. Garnish with fresh cherry

Brandy Empress
30ml Cognac
20ml Campari
Dash passion fruit syrup
2 lemon wedges
2 orange wedges
Muddle fruit and syrup. Add liquors and shake well. Strain into ice filled tumbler

164
Copper Illusion
15ml Campari
15ml Cointreau
30ml Gin
Shake all hard and strain into a chilled cocktail glass.
Garnish with orange zest.

Red or Dead
30ml Southern Comfort
15ml Campari
15ml fresh lime juice
60ml cranberry juice
Shake all well and strain into ice filled highball glass. Garnish with lime squeeze

Spring Punch
•40ml Skyy
•10ml Cassis
•20ml fresh lemon juice
•10ml sugar syrup
•Champagne
•Shake all ex fizz and strain into ice filled highball. Top with fizz
•Garnish with lemon slice

Jasmine (adapted from Paul Harrington Recipe)

40ml gin
10ml Campari
10ml Cointreau
15ml lemon juice

165
Shake all hard and strain into chilled cocktail glass.
Garnish with lemon and orange twists.

Pink Tutu
25ml peach schnapps
15ml Skyy
15ml Campari
50ml fresh grapefruit juice
10ml gomme
Shake and strain into sugar rimmed ice filled tumbler

Sweet Heat (adapted from Dave Nepove recipe)

30ml Silver tequila
30ml Licor 43
15ml fresh lime juice
½ de seeded jalapeno pepper.
Muddle pepper and add ingredients. Shake all hard and strain into tumbler on ice.

Split Personality
40mlCampari (or10ml)
10mlGrand Marnier (or40ml)
15mlfresh lemon juice
30ml passionfruit juice
shake all hard and strain into chilled cocktail glass.

Raspberry Mule
50ml Skyy
20ml fresh lime juice
50ml raspberry puree

166
50ml gingerbeer
shake all ex gingerbeer; strain into ice filled highball top with gingerbeer. Garnish
with fresh lime slic

167