BEER

Beer.is brewed all over the world. Most countries drink nore beer than wine; the only
notable exceptions are
France, Italy, Portugal and Greece. The word "beer"
from the Angelo-Saxon Baere, means barley. The drink ahs its origin at least asoriginates
far back
s000 years ago. Stone carvings rom that time how that the anclent EgYptlans made and
drank a grain brew Known as "hek". The establishment in Europe of hops as the
dominant flavouring reacned Engiand in the 15" century, resulting in modern beer.
How's it made?

Raer made from barley grains, malt, hops, yeast and water. The
is
flavor of the beer
depends upon the types of barley grains, quantity of hops, type of water and the
process, all which will dramauically airect the inal outcome of the beer. aging
Water: Salt, Bicarbonate, sodium, chloride, calcium, magnesium and sulphate are the
minerals present in water, out of that magnesium play a major role for the yeast
growth.
Cereals: Any grains that has got starch like rice, wheat, con, maize, rye, barley etc.
Barley plays the main role in making of beer. Two-rowed barley makes the best beer.
Few famous barley are Chevallier, Archer, Kym, Klages, Pipkin etc.
Hops: It belongs to hemp family and related to cannabis &Nette family. Single plant
has male and female flowers and only female flowers is taken which has number of
petal like structure called bracts. When flower ripens the bracts develops a yeliow
substance known. as lupulin, which is a complex oil has aminc acid in it. Some of
the
femous hops in the world are Bramling Cross(UK), Cascade
(USA), Crysatal(USA),
Fuggles, Goldings, Saaz(Czec1) etc.
Yeast: It is a single living celt-fngi grows
water.Two types of yeast in involved in beer
when in touch with sugar and luke warm
production
1. Saccharomyces Cerevisiae
2. Saccharomyces Carlsbergensis (1870, J.C Jacohsen Carlsberg Brewery in
Cpenhagen(Denmark)
Adjuncts: It is added mainly for flavour & taste, Such as sugar, flaked
maize,rice,wheat,roasted barley etc.
Addrtives: This is a flavour enhancer such as Honey, Chilli, Ginger, Herbs like coriander,
Frult, Oyster etc.
Beer Production

alung: Barley is soaked in a large cistern in water (6tonnes of barley in 1500

gailons of water) for 2 to 3 days, half a day it will be soaked and remaining
EPt1OrDreathing. Then the barley is kept in the floor for germination andnoursthen
rodsted kiln at a high temperature to get malted barley. After
in

are removed which can be used to make biscuits, breakfast cereals roasted
etc.
the roots
types malts are;
of The different
a. Pale Malt: Germinated barley is baked for 48 hrs at moderate temperature.
a
b.
Amber/Brown Malt: Roasted at moderate
pale malt. temperature for more hours than
C.
Crystal Malt: High temnerature darker than amhot
 flavours
d. Chocolate Malt: High temperature, you can smell the roasted it is
Black Malt: Very high temperature and here the malt is totally burnt
and
e.
bitter to taste.

mashed in
Mashing: Malted barley is mixed with hot water and then milled or
a
2.
converted to
mashing tun. While mashing the starch in the malted barley is
sugar. The strained liquid is called wort.

3. Brewing: The wort is taken to a brew kettle (made of shiny copper or stainless
steel which can hold from 70 hectoliter to 1000 hectoliters) and boiled,during boiling
contribute
stage hops are added to extract the flavour from the hops to wort. Hops
flavour, aroma and bitterness.

4. Fermentation: Additon of brewer's yeast to wort, the presence and sugar and the
room temperature make the yeast to function, yeast
converts sugar to alcohol
and carbon dioxide. Two types of fermentation,
a. Top: saccharomyces Cerevisiae (warm temperature)
b. Bottom: Saccharomyces Carlsbergenesis. (cool temperature)

The beer are kept in the holding tank for maturation and then its is
5. Bottling:
taken to pasteurization tunnels where it is
bottled or kegged. The bottles were
heated at very high temperature for biological value.

Styles of Beer
The Lager Styles (Bottom fermented Beer)
flavor and in what are considered to be
Light Lagers Light Lagers are lighter in overall with
popular many as a result of their lack of
"true beer characteristics. These beers arebeer Ould be: Bud Light, Coors Light, Corona
bitter after taste. Examples of a light lager
Light,Kingfisher,etc.
Dark Lagers(Dunkel)- Brewed from the German tradition, these lagers
contain more
of a dark lager beer
hops and carbonation and as a result, less sweetness. Examples
WOuld be: Berghoff Genuine Dark Beer, Negra Modelo etc.
Pilsners- This is the most widely produced style of lager and is known for having
a

malt character, flowery aroma and dry finish. Beers referred to as "Golden Lagers" fall
under the Pilsner category. Examples of Pilsners would be: Samuel Adams Golden Pilsner
and Steam Whistle Pilsner.
Bock Beers Still falling under the Lager style, Bock beers also originated in Germany
and are characterized by their strong malt taste with little bittermess. Examples of Bock
beer would be: Harpoon Spring Maibock or Pete's Springfest. Doppel Bock beer is the
stronger version of Bocks.
The Ale Styles (Top fermented beer)
Lambic Beers Beers of this variety originate from Belgium and incorporate fruit into
the malt in the brewing process which adds to their unique flavor. Examples of Lambic
beers would be: Belle-Vue-Kriek or Lindemans Kriek.
 Porter Beers These beers are almost black as a result of the amount of barley used,
Dut yet contain a surprisingly light taste as a result of low hop counts. Examples of Porter
beers would be: Anchor Porter or Black Jack Porter.
Stout Beers Stout Beers are characterized by the use of heavily roasted malts to
produce extra dark to extremely black beers. Examples of Stout beers would be: Red
Hook Double Black Stout or Full Sall Stout.
Wheat (Welss or Welzen) Beers The wheat offshoot of the Ale style Is a popular
summer beer, known for the fresh feeling they deliver. This is the one beer group that is
served a garnish; a lemon wedge or wheel. Examples of wheat beers
traditionaly with
would be: Hefeweizen or Samuel Adams Summer Ale.
Basic Beer Facts
As it relates to beers, pasteurization is the process of heating bottled and canned beer,
then cooling it long enough to stop any additional fermentation inside the package. This
process is done to increase the shelf life of beer, with the negative side effect being that
it can also alter the fresh tasting quality found in draft beer.
Cold Filtered beer is a recently developed process that avoids the pasteurization process
and in tun the taste degradation this brings along with it. Cold filtering allows a beer to
still aaintain a long shelf life, while not loosing out in loss of taste.
Time Saving Tip
When you are approached by a customer who wants to know what types of beer you
serve, always try to narrow down their choices by asking if they'd like a domestic or
imported and if they like a darker or lighter beer. This will dramatically decrease the time
spent listing through all the various beers you carry, will allow you to, serve your
Customer better, and get to other customers quicker!
How to Serve Beer
In order to keep a fast moving bar exactily that, youll want to make sure that you serve
it in a way that is to the liking of your customer. In that there's not too many iways you
can impropely serve a beer, this doesnt take long to commit to memory, but know that
the goal in serving-beer is to not have the head of the beer billow over the mug or glass.
Followinga few simple tips will ensure that this doesn't happen.
While it's important not to make a mess of the bar and your beer glass with excess head,
know that all beer should be served with an approximate 2 inches of head.
Beer from a keg
When pouring beer from a keg, always hold the glass at a 45 degree angle,
approximately 1 inch below the tap until you've filled your glass or pint halfway, after
which youll need straighten the glass and turn off the Tap. when the head of the beer
rises just above the rim of the glass.
Beer from a can or a bottle
Here, youll start out pouring the beer into the glass almost vertically to initiate the
foaming process (the head). When this begins, bring the bottle or can almost
perpendicular to the glass and allow the beer to.fill the glass slowly until the foam rises
 Just above the rim. Know that in serving beer from a bottle or can, youll likely be using
a pint glass or similar.that will be perfectly suited to containing a full 12 ounces of beer.

Beers of the Worldd

1. Argentina : Schneider, Rio Sagundo
2. Australia: Foster,Abbott's,Crown lager, Carlton's Draught
3. Austria: Puntigan
4. Brazil: Brahma
5. Belgium: Stella Artois
6. China: Yuchua, Tsingtao
7. Canada: Dow's ale, Labott's ale
8. Czech: Pilsner urquell
9. Denmark: Carlsberg,Tobourg.Special Dark Lager
10.Germany: Dortmunder Union, Dortmunder Hansa, Lowenbran,Bocks,
Kronenbourg, Hofbrau,Einbecher Bock, Paulanar Doppel Bock,Salvator
Doppel Bock, Holsten
11. Holland: Heineken, Amstel, Special Dark Lager, Amsterdam, Grolsch
12. India: Kingfisher,Kalyani Black Label, Haywards 5000, Black Knight, Cobra,
Marcopolo
13. Ireland: Guiness Stout, Harp Lager, Murphy's stout, Boulder, Kalibar,Hilden,
Oyster, Smithwicks
14. Italy: Peroni Lager
15.Japan: Asaki Lager, Kirin
16. Mexico : Cartablanco, Corona
17.New Zealand: Zealandia Half Half.
18.Poland: Kralus
19.Sweden: Three Crowns
20.Spain:Cruzcampo
21. Singapore: Tiger,Anchor
22. Switzerland: Zurich export lager,Cardinal
23. Thailand: Amrit Lager,Singha Lager
24. USA: Budweiser, Falls City, Anchor Steam, Utica Club Pilsner, Utica Club
Cream Ale, Point Special, Uncle Ben's Lager
25.UK: Bass. Ale, White Bread Ale, Mackerson's Stout, Double Diamond Beer,
Skol Beer, Bass Red Triangle, Bass Blue Triangle,Boddington, Royal Shakes,
Tadcoaster
26. Uruguay : Salus
 INTRODUCTION TO LIQUEURS

to
LIqueurs are made by adding flavourings from fruits, flowers, herbs, roots, seeds, and barks
of st least
brandy or whisky or any spirit. Liqueurs should contain Sugar content
a base of a
2%-2.5% by Volume. In cream or crème are liqueurs, which have 2.5%-10% of sugar by
volume.
History: t was said that liqueurs orlginated in Europe by the monks over there during 13
entered the
century. Monks used to make herbal medicine by mixing with alcohol, thus it
market. In 1533, a girl named Catherine de Medici daughter of an Italian monk married Henry
Il of France and gave all secret recipes of making liqueurs. Thus France takes the pride of
introducing liqueurs to the world. In 1575, Mr. Lucas Bols started his distillery to produce
liqueur in Holland, the Bols distillery till now delivers the best quality liqueurs to the world.
Manufacturing: The spirits can be flavoured singly or combination of leaves, blossomns,
flowers, nuts, kermels, berries, herbs, roots, citrus fruit, honey etc. There are two ways or
making, Cold Method & Hot method.

1.Cold Method
a. Infusion: Crushed fruits or herbs or spices are steeped in water, drawn off, filtered and
then added to the base spirit and sweetened.

b. Maceration: Crushed fruits or herbs or spices were steeped in high proof alcohol or
base spirit, filtered, sweetened and diluted. It can be aged in oak cask.

c Percolation: Flavouring ingredients kept in basket, spirits were passed over the basket
for several times till it catches the flavour.

2. Hot Method
a. Distillation: Flavoruing ingredients were steeped in alcohol, and then distilled in pot
still. Colour can be added and can be aged also.

LIQUEURS
AAmaretto: Italian fruit based liqueur, the base spirit is brandy flavoured with almonds and
apricots.The famous Amaretto comes in a rectangle bottle and the colour of the liqueur is deep
brown. Brand names: Disaronno, Casoni
2.Advocaat: Its from Dutch, Grape spirit blened with egg yolk and sweetened. The texture is
velvety and this is added with hot choclate or strong coffee. The Best known brand is Waninks.
Advocaat from Bols distillery is made of egg white instead of egg yolk.
3. Aurum: Italian liqueur made with brandy flavoured with mix of dried orange peel and whole
oranges.
4. Bailey's Irish Cream: A Cream liqueur, base is Irish Whisky blended with cream flavoured
with coffee. Cadbury's & Terry's also making this cream liqueurs in coffee and chocolate flavour.
 was made by
at Normandy region. It
5. Benedictine: Oringinated in France in the year 1510 this
and 75 aromatic ingredients. In
Benedictine monks,cognac based flavoured with honey
a
Most Go0d, Most
means "Praise to be God,
bottle there is DOM label, "Deo Optima Maximo"
Great"
It
falovoured with honey and 130 herbs & spices.
6.Chatreuse : From France, Brabdy base the same monks making it. There are two types
was made by Carthusian monks and till now
If a bottle
one is Green Chatreuse contains 55% ABV
and Yellow Chatreuse contains 40%ABV.
means exceptionally long aged.
has VEP label it is Vieilissement Exceptionellement Prolonge
Edouard Cointreau and
Cointreau: It's a type of curacao introduced by Cointreau brothers,
their family
Adolph Cointreau in the year 1849 as "Triple Sec White Curacao". Later they gave
name. Made in France, brandy base flavoured with drled peel of bltter oranges.
France & Holland. The famours producers
8. Crème Liqeurs: All crème liqueurs are made ofin Holland and Bramble of UK. The base spirit
are Marie Brizard of France, Bolls and De Kuypers
is unaged grape brandy with the following flavouring;
1. Crème de Cacoa - Cocoa or Chocolate
2. Crème de Banana - Banana
- Black Currant
3. Crème de Cassis
4. Crème de Fraise Strawberry
5. Crème de Framboise Raspberries
- Mint
6. Crème de Menthe
- Blackberry
7. Crème de Mure
8. Crème de Peche Peach
9. Crème de Noix -Walnut
- Almonds
10.Crème de Amandes
11.Crème de Noisette - Hazelnut
from
9 Curacao : Origin is Dutch, White.rum flavoured with dried: peel of bitter oranges
dark orange,brown etc. The colourless curacao is called
Carribbean. Curacao can be blue,
Triple Sec.
10Drambuie : It was presented to Captain Mackinon in 1745 at Scotland. The base spirit is
Scotch Whisky falvoured with heather honey and herbs. It was registered in the year 1892 as
an dram buidheach" means the drink that satisfies" and commercially launched inthe year
1906.
11. Cynar: A soupy,darkish browm liqeuer from Ilatly, flavoured with artichoke hearts, the
botanical name for artichoke is Cynarium. It was marketed as "the drink for the brave"
2.Galliano: An Italian liqueur comes in a tall bottle. Invented by Arturo Vaccari of Tuscan
Distillery to honour Major Gluseppe Galliano in the year 1895. The base spirit is neutral
flavoured with aniseed, liquorices and vanilla.
13. Glayva: Scotch whisky base flavoured with heather honey, dried orange peel and herbs.
14. Goldwasser; Comes from Poland, neutral spirit flavoured with aniseed,caraway seeds and
trus fruits. It's a colourless liqueur with gold flakes in it.. The silverwasser has silver flakes in
it.
Marmier: Made in France in the year 1827 by Lapostolle, but launched by Louls
15.orand
Alerandre Marnier in 1880. Cognac base liqueur flavoured with Caribbean oranges, then aged in
cask for few years.
16. Kahlua The only famous liqueur from Mexico. The base is neutral flavoured with brown
coffee. The body is thick.
17. Kummel : Grain spirit flavoured with caraway seeds, comes from Holland.
18Malibu : Carribbean origin, white rum flavoured with dried pulp and milk of coconut,
sweetened and filtered. Brazil makes Batida de Coco the same as Malibu.
19,Maraschino : Colourless Italian Liqueur made from marasca cherries blended with neutral
spirit. Best brand is Luxardo.
20. Midori : Liqueur from Japan, green in colour, neutral spirit flavoured with melons.
21. Parfait Amour : Means perfect love. Grape spirit flavoured with lemon and citrus fruits,
doves, cinnamon, coriander seeds and violets. The colour is purple.
22. Pastis : Traditional drink for Europe. Neutral spirit flavoured with aniseed, wormwood,
parsley, spinach, camomile and veronica. Pastis comes from France, Ouzo from Greece and
Ojen frøm Spain.
23 Sambuca: From Italy. Neutral spirit flavoured with aniseed and elder berries. The
botanical name for elder berries is Sambucus Nigra. Its a colourless liqueur served with 3 coffee
beans.
24. Sabra: Comes from Isreal, Neutral spiritflavoured with Jaffa oranges and Chocolate.
25/Southern Comfort: Orange colour liqueur made from American Whisky flavoured with
peaches
26. Strega: Comes from Italy, golden yellow colour liqueur made from neutral spirit flavoured
with citrus fruits and 72 herbs.
[ 27. Tia Maria : Jamaican liqueur, made from rum flavoured with coffee and spices. Its is
fighter when compared to Khalua.
28. Van der Hum : means what's his name", comes form South Africa.
"
flavoured with tangerines, nutmeg and herbs.
Brandy based liqueur
Vermouths: Its an aperitifs made by fortifying white wine with grape spirit and flavoured by
etc.
quinine, ginger, dried orange & lemon peel, hyssop, camomile, raspberries, rose petals
Vermouth can be white, rose and red. Vermouths are used as aperitifs, making cocktails and
also used in making sauces in cooking especially seafoods.

Vermouth is the most popular style of aromatized wine. Most vermouth is made in the south of
France and northern Italy. Vermouth is a term derived from the German word "Wermut" their
name for the wormwood shrub whose flowers are used in its manufacturing process. Vermouths
are made from four basic ingredients;

1. A base wine, which is high. in alcohol.

2. Sugar syrup, or alternatively, which is fortified, unfermented grape juice.
3. Spirit
4. Herbs, spices and plants such as wormwood, camomile, cloves, cinnamon and
vanilla.

Production: The herbs and flavouring are macerated in spirit and then this flavoured alcohol is
blended into the base wine, which ahs been sweetened. The blend is the rested so that the
flavours mary together. The resulting drink is then fined, refrigerated and pasteurized to
ensure stability. Vermouth is made in the following styles;

White dry and sweet

Red Sweet
Rose Sweet

There is one vermouth made in France which ahs its own AC. This is Chambery, made in the
mountains of Savoie and flavoured with alpine herbs. "Chambery Fraises" is flavoured with wild
strawberries.

Best Known Brands:

1. France Noilly Prat, Dubonnet, Lillet

2. Italy Martini, Cinzano, Carpano, Torella, Riccadonna, Gancia,
 BITTERS
Are spirits flavoured with bitter herbs, roots & fruit peels. The bitters are used as mixer in
making cocktails & mocktails, as an aperitif, correctif and digestif.
The main flavouring agents are;
1. Gentian : Flowering alphine
plant, the root has bright yelow essence used as tonic
and anti-fever remedy.
2. Quinine : Extract of the bark of Cinchona tree, native of South America.
3. Fruit Dried peel of bitter Seville oranges.
Best Known Brands:
1. Amer Picon :Belongs to France and
Brandy and the colour is pink red.
originated in 1835. The base is Red Wine &
2. Angoustra Bitters: Invented by Dr.Siegert of Venezuela in 1825, and at
Trinidad producing this bitters. The base spirit is Rum. present
3. Byrrh Made by France from 1866, the base is Red wine
and Brandy
4. Campari : Mr.Gaspere Campari of
1867.
Italy invented this most famous bitters in the year
.
5. Fernet Brance: Italian bitter Invented by Mr.Fratelli Branca in 1845,
White wine and Brandy. the base is
6. Underberg
German origin and it has
countriess aromatic herbs imported from 43
7.
Abbts & Peychaud USA
 WHISKY
Ttis a distiled spirit made from grain and aged In Oak Cask. The name Distiller's Beer stands for
Whisky, since whlsky is made from distllation of beer. Whisky takes lts name from Gaelic Words
uisge beathe" means "water of life", is a very old drink. The history book says whisky appeared
in Ireland some five hundred years ago, some book says it was produced by the Irish monks
during the 5" century,it was the monks who brought the secret of distilling from the middle
east. According. to Irish, Saint Patrick was said to be the father of whisky and the Scotch
themselves believe that Saint Patrick was born in Scotland.

In a book namely "Exchequer's Rolls" which belongs to Scotish and came in the year 1494,
mentioned about a merchant called John Corr sold 1500 bottles of malt whisky bottles to a
King. If a whisky is pronounced with an "e" comes from Ireland and America. To talk about the
history it was Ireland and Scotland contribute the huge part in making and marketing of
whiskies.

Production of Whisky
The production of Malt whisky involves six main stages;

1.Malting: Barley is soaked in a large cistern in water (6tonnes of barley in 1500 gallons of
water) for 2 to 3 days, half a day it will be soaked and remaining hours kept for breathing. Then
the barley is kept in the floor for germination and then roasted in kiln at a high temperature
to get malted barley.

2 Mashing: Malted barley is mixed with hot water and then milled or mashed ina mashing tun.
While mashing the starch in the malted barley is converted to sugar. The strained liquid
is called wort.

3. Fermentation: Addition of brewer's yeast tó wort, the presence of sugar and the room
temperature make the yeast to function, yeast converts sugar to alcohol and carbon
dioxide. The fermented liquor is called "wash".

4. Distillation: The wash is then distilled twice in a copper Pot Stll.

5. Maturation: The obtained spirit is then aged in Oak Cask for few years, the action of
oxygen through the pores of wood will change the product to the desirable taste,
and texture. During maturation 2% of volume lost due to aroma, colour
evaporation called "Angel's Share".
6. Blending: It's
process where the malt and grain whisky was mixed in certain
a
which entirely depends upon the individual distleries. proportion,
Usually blending involves of
whisky from different distilleries. Grain Whiskies are made from corn, maize or mixing
unmalted (
r i e y and distillation happens In patent still. Once this process finishes the final product goes
for bottling.

Scotch Whisky
Scotch Whisky is defined in law as "Spirits distilled from a mash of cereals, saccharified (starch
converted to Sugar) by the diastase of malt, fermented by yeast, distilled and matured in oak
cask in Scotland for not less than three years". Blending of malt with grain whisky was
introduced in the 19h century, but it was only after a Royal Commission in 1909, that such
blends could legally be called "Scotch Whisky".

The main regions of Scotland which produces whisky are;

1. Lowland Gentle & Sweet

2. Campbeltown :Fresh & Ozoney
3. Islay& Western Isles Pungent due to addition of Seaweeds
4. Highland :Soft & Smoky

Main points in the production of Scotch Whisky

1. Grain ofbarley is soaked, germinated and malted in kiln using peat fire.
distillation.
2. Scotch is double distilled in Copper Pot Still, some distilleries go for triple
Old Bourbon Cask.
3. Maturation happens in Old Shery Cask or Old Port Cask or
in oak cask.
4. All Scotch whiskies are aged for minimum of three years
5. All Scotch Whisky are blended except Single Cask Whiskey
Styles of Scotch
Comes from single distillery which is a blend of whisky from
1. Single Malt Whisky :
will be displayed in the
different cask and different ages. The youngest whisky's year
bottle.

2. Vatted Malt: Mix of single malt whisky from different distilleries; the word "single" won't
be displayed in the bottle.

3. Single Cask Whisky Whisky comes from single

barrel and belongs to single distillery.
This type is very expensive than other.

distilleries. Its
4. Blended Whisky: It's a blend of grain and malt whisky from different and
again dassified into Regular(6-8), Premium (8-12) and Deluxe (12+). The premium
deluxe whisky contain a higher percentage of malt whiskies.
 Single Cask Whisky
Single Malt Whisky
1. Glen Goyne
Blended Whisky ( Regular)
1. Glenlivet 1. Famous Grouse
2. Glenmorangie 2. Whyte & Mackay
3. Laphroaig 3. J&B Rare
4. Cardhu 4. Teacher's Highland Cream
5. Taliskar 5. Bell's
6. Glen Dullen 6. Ballantine
7. Craggenmore 7. White Horse
8. Glen Grant 8. Black & White
9. Glenffidich 9. Johnnie Walker Red label
10.Oban 10.John Haig
11.Dalwhinnie 11.Passport
12.Knockando 12.Vat 69
13.Lagavulin 13.100 Pipers
14.Bowmore 14.Dimple
15.Glenkinchie 15.Dewar's White label
16. Macleod's 16.Gilbey's Spey
17.Coleburn 17.Black Dog
18.Linkwood 18. Findlaters
19.0ld Pulteney 19. High Commissioner
20.Glen Cairn 20.Cattos
21.Century 21.Cutty Sark
22. Loch Dhu (Black) 22. Crawford's
23. Ardbeg 23.HankeyBannister
24.Ardmore 24. Immortal Memory
25.Benrinnes 25.Long John
26. Benromach Premiun
27.Glenturret 1. Johnnie Walker Black label
28. An cnoc 2. Chivas Regal
29.Blair Athol Deluxe
30.Dufftown 1. Big T
2. Eternity
Vatted malt 3. Dimple
1. Pride of Islay
4. Islay Mist
2. Berry's All Malt
5. Johnnie Walker Blue & Gold Label
3. Pride of Orkney 6. Pinwinnie
4. Royal Culross
5. Glen green
7. Scotia Royale
6. Strathglen 8. Legendary
7. Blairnihor 9. Royal Salute
American Whisky
American Whisky is made distilled from a mash of 51% of corn, malted barley and other grains
and aged in new charred or toasted oak cask for minimum of 2yrs.The production
is almost the
Same as Scotch Whisky. The American whiskies are broadly classified into
Bourbon and
Sweet Mash
Tennessee Whisky. There are two important point to be noted in case of bottling;
and Sour Mash,
within
1. Sweet Mash: During fermentation the yeast,introduced in allowed to perform quickly
2 days, the resulted fermented liquor will taste sweet when they take for distillation.
the
2. Sour Mash: Old yeast is added with new batch, which prolongs fermentation process,
introduced yeast is allowed to consume all the sugar present in the mash.
Bourbon Whisky
Bourbon is the most famous of American Whisky. It originated in Bourbon County of Kentucky,
but now it can be made anywhere in America. The rye whisky made in Bourbon has 51% rye,
malted barley and other grains. The Bourbon created during the War of
County was
for
Independence (1775-1783) waged by, the Americans against the English. It was in thanks
the help lent by French troops in the struggle that it was named bourbon, which belongs to a
name of a royal family in France. The first whiskies produced in Kentucky were loaded into ships
in Bourbon County and brought by boat to New Orleans. They arrived at their destination with
the word "Bourbon" printed on each cask, from then onwards it got the name. The styles of
Bourbon are
1. Straight Bourbon: Bourbon comes from Single Distillery, blend of whisky from different
cask and different ages.
2. Blended Bourbon : 20% of Straight Bourbon whisky blended-with grain whisky.
3. Blended Straight Bourbon: Blend of two or more straight Bourbon Whisky.
4. Single Barrel Bourbon Bourbon whisky comes from single barrel and from single
distillery usually expensive.
Famous Brands:
1. Maker's Mark 7. Wild Turkey 13. Early Times
2. Four Roses 8. Old Crow 14. Jim Beam
3. Three Feathers 9. Old Forester 15. Heaven Hill
4. Glenmore Silver Label 10. Medley 16. Cabin Still
5. Henry Mckenna 11. Evan Williams 17. Elijah Craig (Single Barrel)
6. Black Eagle 12. Prime Bourbon 18. Blanton (Single Barrel)
Rye Whiskey Jim Beam, Old American, Ritten House, Wild Turkey Rye.
 Tennessee Whiskyy Tennessee was colonized by
Carolina and Mississippi;
This area is bordered by Kentucky, North taxes were introduced,
states when the first whisky or rye on
Insh immigrants fleeting the eastern it differs from
bourbon
mash and straight whisky, the Lincoln
Tennessee Whiskies are both sour of charcoal known as
out through a thick layer
by the filtering process carried charcoal bed and matured in
process or charcoal mellowing
(sugar maple vat and introduced by Alfred
County American oak cask) this way of filtering
was
a dharred or toasted new distinct from
the federal government recognized
as
Eaton in the year 1825. It was only in 1941,
bourbon.
Famous Brands Jack Dániels & George Dickel
Irish Whisky
other cereals, distilled three times in
Irish Whisky is a pot still spirit based on malted barley and
Its a blend of grain whisky and malt
copper pot still and matured in oak cask for three years.
coal rather than peat in case of sootch.
whisky. The roasting of malted barley happens using American. As Scotch, Irish
The whisky thus obtained is smoother when compared to scotch and
whisky also has Single Malt and Blended whisky.
Best Brands
1. Jameson 6. Old Bushmill
2. John Powers 7. Murphy's
3. Paddy 8. Tullamore Dew
4. Midleton 9. Black Bush
5. Irish Mist 10. Baltimore Dew
Canadian Whisky
Canadian whisky is a blend of ye, com and malted
Canadian whisky, it was in the town of
barley. Ontario is the birth
place of
Kingston between Toronto and Ottawa, that the first
distilleries were created in the mid 18h
next to
century. In 1858, Hiram Walker founded his first ditllery
Windsor, a town on the banks of Lake Erie. This enthusiastic man
identity to Canadian whisky by launching the Canadian dub brand onto the market brought style and
in 1884.The
distillation happens in patent stll and matured old Bourbon or
Shery cask.
Best Brands: Canadian Club, Crown Royal, Seagrams, Corby's, Philips Canadian, Windsor
Supreme, Canadian Gold, Gilbeys
 BRANDY
The word Brandy comes from the
Brandy is the oldest and most important of the fruit spirits. Dutch traders who
which is how the straightforward
Dutch word brandewijn, ("burnt wine"), in the 16th century described
introduced it to Northe n Europe from Southern France and Spain traced
it. The origins of Brandy can be
wine that had been "burnt," or boiled, in order to distill Arabb
states in the 7th and 8th centuries.
back to the expanding Moslem Mediteranean
fruits in order to make medicinal
alhemists experimented with distilling grapes and other
the borders of Islam, with grape
spirits. Their knowledge and techniques soon spread beyond
Ireland (via missionary monks) by the end
Brandy production appearing in Spain and probably
is a spirit made from fruit juice or fruit
of the 8th century. Brandy, in its broadest definition,
down into three basic groupings. Brandy
comes
pulp and skin. More specifically, it is broken and matured in Oak Cask, where it
of grapes
from distillation of fermented grape juice or mash brandies are
additional.aroma and flavour. Other fruit
get colour, mellows the palate and adds
etc.
made from apples, peaches, plums, strawberries, raspberries
we get from grapes is called brandy,
if
the
There are three different categories of Brandy, one
and the third one is the Pomace
brandy made from other fruits its termed under fruit brandy
Brandy made from waste or used grapes, stems, pulps
& skins. The significant among brandies
are two AC spirits, Cognac and Armagnac.
Cognac
of France, north of Bordeaux and centered on the
Cognac comes from the Charentes district
the best soil is chalk. The growing regions are
town of Cognac. The dlimate is maritime and
Fins Bois, Bois Ordinaries and Bons
Grande Champagne, Petite Champagne, Borderies,
best cognac.Fine Champagne is the name
Bois, out of this the Grande and Petite makes the
of cognac blended from Petite and Grande Champagne.
The grapes used to mak cognac are Ugni Blance, Folle
Blanche and Colombard. The wine
is
produced is light, fruity and highly acidic, it is distilled twice in pot stills. The young brandy
put into oak casks and when mature it is blended.
Classificaion of Cognac:
1. V.S/ V.S.P/3* - Minimum of 2yrs in cask but normally 4yrs to 6yrs
2. V.S.0.P -
Minimum of 4yrs in cask but normally 10yrs to 15yrs
3. XO/Luxury -
Minimum of 6yrs in cask but normally 20+yrs
V-VeryS-Superior 0-Old P-PaleX-Extra
Brand names
1. Martell 8. Courvoisier 15.Davidoff
2. Hennessy 9. Hine
3. Ramy Martin 10.Otard
 4. Camus 11. Polignac
5. Landy's 12. Larsen .
6. Louis Royer 13. Kelt
7. Gautier 14. Bisquit
Armagnac
Southeast and inland from Bordeaux is Gascony, where Armagnac is produced. Being inland it
has a hotter climate and here the finest soil is sand. Locally grown varieties of grapes are used.
The still used to make armagnac is called "Alambic Armagnacais" designed by Mr.Edouard
Adam, where the wine is distilled once and matured in local made black oak cask names
Monlezun. The main growing zones are Bas Armagnac, Haut Armagnac and Tenareze, out of
this the Bas Armagnac makes the finest quality of brandy. Armagnac tends to have a fuller
flavour and is often deeper in colour.
Brand Names
1. Castonon 3. Mattiac
2. Ryst 4. Prince de Chabot
3. Larre Single 5. 3 de Malliac
Spanish Brandy
situated in province of Cadiz. The
Best brandy of Spain comes from the region called Jerez,
the famous Airen grape comes from La Mancha and Extre
grape used to make brandy is
in
Madura, the obtained wine is double distilled copper pot still and matured in Solera System
series of large casks (called butts), each holding a
for atleast six months by law. A solera is a
beside it. When brandy is drawn off (racked) from the
slightly older spirit than the previous one
volume is removed) it is replenished with brandy drawn
last butt (no more than a third of the
from the next butt in line all the way down the solera the first butt, where nëwly distilled
line to
the brandy through a series of casks blends together a
brandy is added. This system of racking over30 stages) and results. in a speeding up of. the
variety of vintages (some soleras have
maturation process.
Classification
1. Reserva Matured iin solera system for one year
2. Gran Reserva Matured in Solera system for 3yrs
3. Best & Gran 12yrs to 15yrs
Brand Names:
1. Lepanto 5. Fundador
2. CarlosI 6. Imperial
3. Magno 7. Conde de Osborne
4. Veterano 8. Gran Duque d' Alba
American Brandy: Brandy production in California dates back to the Spanish missions in the
late 18th and early 19th centuries. In the years following the Civil War, Brandy became a major
ndustry, with a substantial export trade to Europe by the end of the century. For a time Leland
Stanford, founder of Stanford University, was the world's largest brandy producer. Phylloxera
and National Prohibition almost shut down the industry in the 1920s.
colifomia Brandies are made primarily in column stills from table grape varieties such as the
Thompson Seedless and Flame Tokay, although a handful of small new-generation Cognac
inspired pot distillers, such as Jepson and RMS, are using the classic Ugni Blanc, Colombard,
and Folle Blanche grapes. California Brandies are aged for two to 12 years in used American oak
(both Brandy and Bourbon casks) to limit woodiness in the palate, although the pot distillers
also use French oak. Several California distillers, most notably Korbel, have utilized the Spanish
solera method of maturing their Brandy. California Brandies do not use quality designations
such as V.s.o.P. or stars. The more expensive brands will usually contain a percentage of older
vintages and pot-distilled Brandies in the blend
German Brandy: German monks were distilling Brandy by the 14th century and the German
distillers had organized their own guild as early as 1588. Yet akmost from the start, German
Brandy (called weinbrand ) has been made from imported wine rather than the more valuable
local varieties. Most German Brandies are produced in pot stills and must be aged for a
minimum of six months in oak. Brandies that have been aged in oak for at least one year are
called uralt or alter (meaning "older"). The best German Brandies are smooth, somewhat lighter
than Cognac, and finish with a touch of sweetness.
Greece: It produces pot still grape brandies and the grapes used are Savatiano and Muscat,
the famous brandy is Metaxa which comes in 3*,5* 8& 7* dlassification.
Fruit Brandies
Brandy madefrom fruits except grapes. In France these are called eau-de-vie followed by the
name of the fruit. The best-known fruit brandies are as follows;
1. Apple Brandy: The apple brandy made in northem France of Normandy and Brittany
are called Calvados. The production is same as cognac and the classification of calvados
are
1. Three Star matured 2yrs in cask
2. Vieux or Reserve:3yrs
3. Vielle Reserve 4yrs
4. Horsd'age 6yrs
5. Age Inconnu age unknown
Brand names: Busnel, Pere magloire, Coquerel, Chateau du Brevil, Latraque.
The apple brandies of America are called Apple Jack, the famous of that is Laird's.
 VODKA
colour. Vodka is made frorm
pirnt without any distinctive character, aroma, taste and makes the DEst
grdins, potatoes, molasses and beets. The vodka made from Rye and Wheat
water.
Cldssical spirit. The derived from the Russian word "Woda" means dear little
name
Poland announce
History :There was still a confusion about the oriqin, as both Russia and
introduce vodka. In Poland, the King
VOdkdas heir national drink, claiming we are the one to the famous
Jan Olbrecht in 1546 gave the right to make vodka to all citizens. It was that year
Poznan distilery came and this makes the best product till now also.
distilled usinga
Distillation It's a clear, colourless spirit made from grains, potatoes etc,
Patent still to get a neutral and characterless spirit. Unless like other spirit ageing is not required
the best
for vodka. Vodka can be flavoured, coloured with variety of fruits, herbs and spices,
among those are chery, lime, lemon, orange,mint, apple etc.
Type of Vodka:
1. Kubanskaya Flavoured with infusion of dried lemon peel and orange peels.
2. Limonaya Lemon flavoured vodka with a touch of sugar 1YAAP
3. Okhotnichya: called "Hunter's Vodka", flavoured with the mix of ginger root, cloves,
lemon peel, coffee beans, aniseed, juniper berries & port wine. O{V'151
4. Pertsovka Flavoured with black pepper corns and red chilli pepper T 2 1 . .
5. Starka Infusion of dried fruits, brandy, port, Malaga wine. Aged in oak cask. s T
6. Zubrovka Flavoured with Buffalo/Bison grass. Its bitter and every bottle comes
along with a single bison grass inside.
7. Wisniowka :Flavoured with cherries pRTr.
Apart from the above now the market has Currant and Orange flavoured vodka also.
Brand Names:
1. Aboslute vodka from Sweden, comes in all flavour
2. Smirnoff black & blue from Russia, 1933 Heublein company of US got the rights to
produce Smirnoff, came with "Smirnoff White Whisky" (No taste, no smell)
3. Stolichnaya
4. Skyy
5. Grey goose (France)
6. Finlandia
7. Blavod- black vôdka
8. Inferno pepper pot (Canada)
9. Cristall (Russia)
10.Zodiac made using potatoes from Russia
11. Ciroc from French Grapes 17. Hertekemp(Belgium)
12.Shaker's Original from America made using Wheat
13. Kremlyovska-Triple distilled from Russia
14. Gorbatschow (Germany) 18. Mccavanders Milky Vodka
19. Ursus vodka
from Ireland
15.Cardinal (Holland) (Holland)
16. Stolbovya (Russia) 20. Tanquray (London)
Indian Institute of Bartending-www iihti.mdf
 GIN
herbs and spices.
flavoured with juniper berries and varied assortment of
It is a white spirit in a light bodled
Wheat or Rye), which results
The spint base of gin is primarily grain (usually malted barley, wheat, corn and rye, which
spirit. Genever is made from "malt wine" a mixture of Holland
A small number of genever in
produces a full-bodied spirit similar to raw malt whisky. berries. The chief flavouring agent for
and Belgium are distilled directly from fermented juniper
of the juniper, commercially
both gin and genever is the highly aromatic blue-green berry
Additional botanicals can include anise, angelica root,
grown in Italy, Croatia, USA and Canada.
cinnamon, orange peel, coriander and cassia bark.
flavoured grain spirit. The word is an English
Origin and History: Gin is a juniper berry of
for juniper. Dr.Franciscus de la Boe (Dr.Sylvius)
shortening of Genever, the Dutch word treat
and spice flavoured medicinal spirit to
Leyden University of Holland created. a juniper Dutch Genever distilleries can trace their
kidney disorder patients. Many of today's leading include Bols founded in 1575 and de Kuyper
origins back to the 16" and 17" century, examples
in 1695 at Holland.
and
Production: Most gin is distilled using patent
still resulting in a high proof, light-bodied
Genever is distilled using pot
dean with minimal amount of congeners and flavouring agents.
a
and botanicals in
flavourful spirit. Soaking juniper berries
still results in Hower-proof and more
the base spirit and then redistilling the
mixture produce mass-market gins.
Classifications of Gin
of Gin. The makers have their own secret
London Dry Gin : Dominant English style
1. combination of botanicals, the number which can vary from 4 to 15.
bodied compared to London Dry Gin. It is clear, slightly
2. Plymouth Gin : Relatively full
is made only by one distillery in Plymouth,
fruity and very aromatic. This type ginto the term Plymouth Gin.
of
Coates & Co, which also controls the right
The name came from the beverage vending
3. Old Tom Gin: The lightly sweetened gin.
like a black cat (an Old Tom) mounted on
machine which has a wooden plaque shaped in the cat's mouth, the bartender
the outside wall, the thirsty passerby deposit penny
a
which goes to the customer's mouth.
inside pour a shot of gin through a small tube
4. Dutch Genever : Genever is distilled from a malted grain mash similar to that used for
whisky. Oude(old) Genever is the original style which_is sweet and aromatic.
Jonge(young) Genever has a dried palate and lighter body. The çlassic accompaniment
to a shot of genever is dried green herring. Genever styles are made in Holand, Belaium
and Cermany.
Best Brands Beefeater, Bormbay Saffire, Boodes, Booths, Gilbery's, Lambliahter,
Tanqueray, White satin, Belgravia, Gordon's, Ginebera San Miguel.
 RUM
Kum is the distilled spirit obtained from fermented juice of sugarcane or sugarcane nola
olasses is the sweet, sticky residue that remains after sugar cane juice is boileo dnd
crystallized sugar is extracted. The name derived from the botanical name of sugarcane cali
is
Saccharum Officinarum" in the Island of Indonesia in East Indies. DIStllaton
originated
camied out either in Pot Still or Patent still.

History :In 1493 Christopher Columbus picked up cane cuttings from Canary in Portuguese
while on his second voyage to the America transplanted them to Hispaniola, an 1stdinu
now shared by
Haiti and Dominican mills found that when
Republic. Sugar
Lariooean nat is
molasses left with water it stared to ferment due to natural yeast. In 1650 this waste proauct
was being distilled into a spirit. In the English colonies it was called Kil Devil or Rumbullion,
whidh was shortened over the years to our modern word Rum, the French render this word as
Rhum while Spanish call it "Ron". Rum is called the "liquid gold of Caribbean"

Production

1. Sugarcane harvested are sent to mills, crushed to extract the juice

The juice thus obtained can be directly fermented, or boiled to concentrate the sugar
where water evaporates.
3. Then darified to get heavy thiek syrup and then crystallized into sucrose and a sticky
brown by product called molasses
4. Introduction of yeast in molasses will start the fermentation process, where yeast
consumes sugar to give alcohol and carbon dioxide.
5. The fermented liquor is distilled twice in a copper Pot Still ora Patent Still.
6. The potable spirit can be sent for maturation or bottled straight.

Classification of Rum

1. White Rum: Generally light bodied except white rum comes from French Island.
They
are usually clear and háve a very subtle flavour. White rums are aged in oak casks to
create a smooth palate.
2. Golden Rum: Also called Amber Rum, generally medium
bodied, matured in oak cask
for several years which give them smooth and mellow palate.
3. Dark Rum: Traditionally full bodied, rich,
caramel dominated rums. The best are
produced from pot still and aged in oak cask for several years. The richest of
these rums
are consumed straight up.
4, Spiced Rum: It can be white, golden or
dark rums infused with
punches are blends of rum and fruit juices that are very pöpular in spices or fruits, Rum
5. Anejo/Aged rum : Aged rum from dierent or batches
Caribbearn.
together to insure a continuity of flavour in branasvintages
or rum rom
year to
that are mixed
will display the age of the youngest rum in the bottle year, Aged rum
Rum Regions
island group
is the epicenter of world rum production. Virtually every major
The Caribbean
produces its own distinct rum styles.
Mount Gay
The Barbados produces light, sweetish rums from both pot and patent stills. The
distillery is the oldest operating rum producer starts from 1663.
from column still. It is currently illegal to
The Cuba produces light-bodied, crisp and clean rum
ship Cuban rums into the United States.
Guyana is famous for its rich and heavy Demerara rums, named for a local river. Demerara
rums are aged for extended periods say nearly 25 years old.
Haiti follows the French tradition of heavier rums that are double distilled in pot stills and aged
in oak casks for three to more years.
Jamaica is well known for its rich, aromatic rums ranging from light to full flavoured-rums.
Martinique is a French Island with the largest number of distilleries in.the Eastern Caribbean.
Puerto Rico is known primarily for light, very dry rums from column still. All Puerto Rican rums
by law must be aged a minimum of one year, while dark rums must be aged for three years in
oak casks.
Guatemala and Nicaragua are noteworthy in Central America
medium bodied rums from column still. where a
variety of primarily
The Best Brands of the World
1. Jamalica
Appleton, Captain Morgan, Lamb's Woods
2. Puerto Rico Bacardi, Drycane, White Diamond, Ron Rico,100,DonMyers,
Q,
Rope & Anchor
3. Barbados Mount Gay, Cockspur
4.Demarara Lemon Hart, Lamb's Navy
5. Cuab
6. Guyana
:Havana Club
7. Mauritius
El-dorado
8. Haiti
:GreenIsland
Barban Court
 TEQUILA & MESCAL
The famous and the national drink of Mexico, it's become famous by theway its been aru
lick of salt, the drink and the suck of lime, made the drink crazy among the teens. A distilea
oak cask, the botanical name for agave
is
spurt made rom agave plant and can aged in
tequilana. The famous place that makes tequila in Mexicao are Nayarit, Tamaulipas, Jalisco,
Guanajuato, and Michoacan, from this Jalisco makes the best tequila.

Production
to
1. The blue
2. The heart
agave plant belongs to member of lily family,
a took 8-12. mature.
pinas from the agave plant is steamed in stone ovens for 24-36hrs,
arushed to extract the juice called "aguamiel" means honey water.
3. Yeast is added in aguamiel for fermentation called "pulque".
4. Distilled twice using copper Pot Still.

Styles of Tequila

1. Blancoo : Aged for 14-21 days in oak cask

2. Silver Tequila Aged in wax lined oak cask for 14-21 days
3. Oro (gold) two months in oak cask
4. Reposado(rested): One year matured
5. Anejo( aged) more than one year in cask
6. Joven (young) the youngesttequila goes straight to the botle.

Mezcal or Mescal: A pale yellowish drink made from

agave plant, where it undergoes single
distillation in Patent Still. The mescal thus
bottled
the brave guest at last. The best brand is Monte comes
with pickled agave worm, served for
Alban
Tequila Brand Names:
1. Sauza
2. Jose Cuervo
3. Montezuma
4. Camino Real
5. Olmeca
6. Porfidio
7. Durango
8. Tequila Orendain
9. Mad Monkey