Classification of Alcoholic Beverages:

I.              Spirits – are drinks obtained by distillation, after fermentation from vegetables, grains,
fruits, plants and other substances which are sugar or starch bound.

1.    Whisky – is a general name for liquors of not less than 80% proof, distilled from mash
or grain.
a.    Scotch – is made from malted barley and aged in oak barrels; Scotch whisky has a
distinctive flavor which has never been successfully duplicated elsewhere. This is due to
several factors, namely: the malted barley itself, the practice of drying the malted barley
and the water used.
b.    Irish – is a fine whisky that comes from Ireland. It is made in the same way as Scotch
whisky except that it does not have the smoky flavor.
c.    Canadian – is a distinctive product of Canada, flavored from corn and barley.
d.    Japanese – a product of Japan, made in the same way as Scotch whisky.

2.    Gin – is a grain mash distillate, re-distilled with such aromatics as junior barley,
coriander seeds and angelica roots. While there are many types of gin, the most
popular is London Dry Gin. Other types are Holland Old Tom and Shoe Gin.

3.    Rum – This is produced in most tropical countries because it is distilled from sugar cane
and molasses, a by-product of manufactured sugar. Rums usually derive their name
from their place of origin, and each has its own distinctive flavor.

There are three main types of rum

*Light bodied dry flavored rums from Puerto Rico

*Heavy bodied sweet flavoured rums from Jamaica
*Medium-bodied rums from the Virgin Islands

4.    Vodka – is a natural spirit distilled from potatoes and filtered through charcoal. To be
classified as vodka, the drink must not have any aroma nor colour and taste.

5.    Brandy – is distilled from fermented juice of ripe grapes or other fruits.

            When used alone, the word brandy implies a grape product.
However, brandy may be made from other fruits and designated as peach brandy,
apricot brandy, etc.

6.    Tequila – distilled from the fermented sap of the maguey plant from Mexico.

II.            Liqueur – an infusion of fruit, sugar, syrup or other flavour to brandy or other spirits. This
gives the drink its characteristic taste. Among the popular liqueurs are:

III.           Beer – a beverage produced out of the fermentation of cereal grain flavoured with hops.
IV.          Wine – is a naturally fermented juice of fresh ripe grapes. Wine is usually fermented
from grapes. And if the source is not from grapes, the fruit from which it is fermented
must be specified. i.e., kasoy wine, coconut wine

Types of Wine

1.    Still or natural wines – referred to as table wines. They come in three colors – red,
white and rose.
2.    Aromatic wines – made the same way as the natural wines, but during fermentation,
aromatics are added.
Examples are: Vermouth, Campari, Bonnet, etc.
3.    Fortified wines – these are called fortified because the wines are made stronger or
fortified by adding sugar in order to increase their sugar content (as in the case of port
wine) or by adding alcohol to increase their alcoholic content as in the case of sherries.
4.    Sparkling wines – these are considered the king of all beverages. The most popular
ones are Champagnes. They are made sparkling through a second fermentation inside

the bottle.