Module 3

Alcoholic Beverages: Distilled Spirits

Spirits

Alcoholic Beverage – any fermented liquor, such as wine, beer, or distilled

spirit that contains ethyl alcohol or ethanol as an intoxicating agent. (Britannica,
2020)

Types of Alcoholic Beverage

1. Fermented Beverage
Fermentation – is the action of yeast upon sugar in solution, which breaks
down the sugar into carbon dioxide and alcohol.
Fermented Beverage – when the carbon dioxide escape into the air and
the alcohol remains behind in the original liquid.

Types of Fermented Beverage:

a. Beer and Ale – made from fermented grains.
b. Wine – made from fermented grapes and other fruits.

2. Distilled Spirits
If you can separate the alcohol from the fermented liquid, you may have
what you think of as the essence or spirit of the liquid. This is exactly what spirits
are and how they are made. The process of separation is called distillation.

3. Mixed Drinks
A mixed drink is a single serving of two or more beverage types mixed
together or of one beverage type mixed with a non-alcoholic mixer.

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HME 201 – Bar and Beverage Management Ma. Cristina A.
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Alcoholic Content

Spirits alcoholic content are expressed in terms of proof while fermented

beverages are expressed in the percentage figure.

Proof – is twice the percentage figure. It is sometimes indicated by the

symbol used for degrees in temperature.

Neutral Spirits – 190 proof or above are known as neutral spirits, since
they are so close to pure alcohol that they have no distinctive color, aroma,
character or taste.
.

Distilled Spirits

1. Whisky – Whiskey is a dark distilled spirit that is made from a variety of

grains, including barley, corn, rye, and wheat. It is distilled throughout the
world, most popularly in Ireland, Scotland, the United States, Canada, and
Japan. There are various styles of whiskey and some countries have
regulations that stipulate how it is produced. Whether it's Irish whiskey,
scotch, bourbon, or Canadian whisky, it's the most popular liquor in the world
and it's used in numerous cocktail and shot recipes.

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 Types of Whiskey:

a. Blended Whiskey. The term refers to any whiskey that is a blend of

various whiskeys that are already aged. Typically, it includes whiskeys
distilled from different types of grains. Canadian and Irish whiskeys, as
well as scotch, include blended whiskeys. It's also used for whiskeys
that don't fall into any of the standard styles.
b. Single Malt Whiskey. This term is used to distinguish a whiskey that is
produced at a single distillery using a single malted grain. You can find
single malts in scotch, Irish and Japanese whiskeys, and whiskeys from
other countries.
c. Irish Whiskey. This whiskey must be distilled in Ireland and is most
often blended, though single malts are available. Typically, Irish whiskey
is triple-distilled from unmalted barley and it must be aged for at least
three years. The style is known for being smooth, light, and very
drinkable.
d. Scotch Whisky. Scotch includes single malts made from malted barley
and blended whiskeys that include grain whiskey. The signature taste
is a smokiness that is imparted by drying the malt over a peat-fueled fire.
Different regions of Scotland produce single malts with individual
characteristics as well.
e. Bourbon Whiskey. This style can only be made in America and has
some of the tightest regulations. It must be made from at least 51
percent corn, distilled to no more than 160 proof, barreled no higher than
125 proof, and aged in new, charred oak barrels. The taste varies,
though most bourbon has a robust flavor.
f. Tennessee Whiskey. Most of the same stipulations for bourbon apply
to Tennessee whiskey, but it must be made within the state. It also goes
through a charcoal filtering called the Lincoln County Process, which
mellows the whiskey while giving it a slight burnt wood flavor.

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 g. Canadian Whiskey. Canada is famous for blended whiskeys that are
among the smoothest in the world. Rye is a favorite grain, though the
whiskeys that go into the blends are made from a variety of grains. It's
not uncommon for a Canadian whiskey to use 20 or more ingredients—
mostly whiskey, but also things like sherry—in a blend.
h. Rye Whiskey. There is no geographical designation to rye whiskey,
though much of it is made in North America. Instead, it focuses on the
use of rye; smaller proportions of other grains may be used as well. Rye
whiskeys tend to be bold and spicy.
i. Japanese Whisky. Japan learned how to make whiskey from Scotland,
so the techniques and characteristics are very similar. It tends to focus
on single malts with peaty flavors and they're considered to be very fine
whiskeys.
j. Moonshine. Also called "white dog" or, in Ireland, potcheen,
moonshine is unaged whiskey. Essentially, it's raw whiskey straight out
of the still (possibly diluted) without the mellowness, color, or extra
flavors imparted by wood barrels. It was once relegated to backwoods
stills and illegally-made homemade liquor, but there is a growing legal
market for it today.

2. Vodka – Vodka is a distilled spirit made most commonly from grains or

potatoes. Traditionally, the clear liquor is famously from Russia and Poland,
but today it's made all over the world. The United States and all parts of
Europe contribute to the global vodka market. It's drunk worldwide, too.
Russia and Eastern European countries drink the most, followed closely by
the U.S. Vodka is also the most popular liquor to use in cocktails, mixed
drinks, and shots, making it essential in every bar.

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 3. Gin – The dictionary definition of gin is that of a neutral grain spirit re-
distilled with botanicals, with a predominant juniper flavor. The only thing
all gins must have in common is the juniper berry, but gins come by that
distinctive pine-y flavor in a variety of ways. There’s no prescribed ratio,
there’s no amount of juniper that is required by law; the definition merely
states “predominant flavor of juniper.” Other common gin botanicals include
coriander, citrus peels (bitter orange, lemon, grapefruit), angelica root and
seed, licorice, orris root, bitter almonds, nutmeg, cinnamon and anise, to
name a few.

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 Styles of Gin:

a. London Dry Gin. The one that is most familiar as “gin” and most
widely available is a style called London Dry Gin. Curiously, a London
Dry does not have to be made in London, instead it’s defined by getting
its juniper flavor from neutral spirits (grain alcohol) re-distilled with
botanicals, with nothing added after the re-distillation process.
b. Dutch Genever. Another style of gin, and history says it’s the first
style, is the Dutch Genever. Rather than starting with a neutral grain
spirit, a genever starts with a malted grain mash, more like whiskey. The
process lends itself to barrel-aging, whereas making English gins is a
very quick process, sometimes taking no longer than a day. The soft
yellow spirit has been making a comeback lately.
c. Old Tom. Old Tom gin is yet another style that has fallen out of favor,
and production, until recently. Old Toms are characterized by sugar in
the re-distillation process that makes them sweeter than a London Dry.
d. Compound Gin. The last style of gin, compound gin, was probably
the most prevalent in the early days of gin production, when it was the
beverage of choice for the working classes and the out-of-work.
Compound gin derives its flavor from essences that are added to neutral
grain spirits, with no re-distillation. One of those “essences” in the
cheapest swill was turpentine. But even this style of gin is having a
modern day renaissance of sorts. Hendricks is a type of compound gin:
the signature cucumber and rose petal essences are too delicate for re-
distillation process and are added after the other more traditional
botanicals are re-distilled with neutral spirits.

4. Rum – Rum is a liquor distilled from sugarcane byproducts — typically

sugarcane juice, sugar cane syrup, or molasses, according to Difford’s
Guide for Discerning Drinkers. After sugar cane was introduced to the
Caribbean by Christopher Columbus, slaves were the main consumers of

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Dizon, MBA
 the molasses created during the sugar production process. Even then, the
waste was so abundant that people didn’t know what to do with it until
someone finally got the bright idea to make alcohol.

Types of Rum:

a. White. You know this one from a mojito, swizzles, or most drinks that
are served with an umbrella. White — also known as light or silver —
rums are the lightest in flavor and are typically aged three to six months
in tropical climates, or up to one year in colder climates. Unlike other
rums, white varieties are distilled in stainless steel casks, thus they tend
to offer the most straightforward rum experience.
b. Gold and Aged. These two types of rum will look very similar, but it’s
important that you know which one you’re getting. An aged rum will have
a golden or amber hue naturally cultivated from the casks it was made

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 in. There are also a few aged dark rums available. A gold rum can also
be aged, but it often gleans its color from additives.
“It is common for caramel to be added to aged rums to ‘correct’ the color,
and often to darken the color so potentially giving the rum an older
appearance,” states Difford’s Guide. “Conversely, some aged rums are
charcoal filtered to remove any color and are bottled completely clear.”
In terms of taste, an aged rum will have more depth while a gold rum
offers a smoother experience with a little more to talk about than a white
rum.
c. Dark. Most dark rums are the result of a double distillation and they
tend to have the most in common with Scotch or brandy. A third
distillation yields blackstrap rum, a deep rum with complex flavors.
Regardless of the grade of your dark rum, you should really sip it and
can even approach drinking it similarly to whiskey.
d. Spiced or Flavored. Primarily used in rums made from molasses or
sugarcane syrup, the method of flavoring rum with spices or tropical
ingredients — like coconuts —has grown increasingly popular. The
flavor can either amplify the sweetness of a rum or add heat and
complexity. Low-proof liqueurs and alcoholic syrups like rum creams or
falernum can be considered subsets of this category.
e. Rhum Agricole. It is made from sugar cane juice, not molasses, and is
only produced in the French Caribbean. Rhum production must adhere
to the strictest regulations of any rum type, down to the distillation length,
making it the most consistent form. Similarly to white rum, the sweetness
from the sugar cane comes through in a strong way, but rhum also
presents a pleasant grassiness.
f. Cachaça. Another rum made directly from sugar cane juice, cachaça
gained some popularity in the U.S. following the 2016 Olympics. Like
rhum agricole, cachaça is location-dependent and can only be made in
Brazil, though with less stringent rules. As long as the rum is less than
54% ABV and doesn’t use molasses, it can be considered cachaça.

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HME 201 – Bar and Beverage Management Ma. Cristina A.
Dizon, MBA
 Known for its exceptionally sweet sugar cane crop, Brazil’s other rums
and cachaça are widely accepted as the sweetest and most palatable
rums in production.
g. Overproof. Commonly used for drinks that require a flambé treatment
or as a floater, overproof or high-proof rum is anywhere from 50 to 75.5%
ABV, depending on the country’s regulations. Do not take shots. Do
not use while cooking. Do not pass “GO.” Overproof rums can be used
in cocktails, provided you’re dealing with a rum on the lower end of the
ABV spectrum. The higher the ABV, the less rum you should use.

5. Tequila – Tequila is distilled from the juice of the abundant blue agave
plant’s heart (known as the piña); it has become one of the most popular
liquors in the world. While it’s the essential ingredient to the classic
margarita, it’s just as popular served “neat” (or with a side of lime and salt,
affectionately known as “legs” to its legion of fans). It is drunk with a lick of
salt, a shot of tequila, a bite of lime.

Types of Tequila:

a. Blanco. Blanco “white” tequila is characterized by not being aged;

rather, it’s bottled immediately (or within two months) after it’s distilled.

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HME 201 – Bar and Beverage Management Ma. Cristina A.
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 This is the harshest variety with strong agave flavors, and is typically the
most commonly used tequila for shots or tequila slammers.
b. Reposado. Reposado translates to “rested” (i.e. aged), and this variety
is aged for at least two months, but not more than a year in an oak barrel.
Thus, it takes on more of the taste of the wood.
c. Anejo. Anejo means aged, hence the requirement that this variety of
tequila being aged for over a year in small oak barrels or casks. This
obviously lends tequila anejo its distinctive oaky flavor. Along the same
lines, there’s also a recently-added category of high end tequila known
as “Extra Anejo” that must be aged for at least 3 years. These are
usually the choice for a sipping tequila.

6. Brandy – is an alcoholic beverage distilled from wine or

a fermented fruit mash. The term used alone generally refers to the grape
product; brandies made from the wines or fermented mashes of other fruits
are commonly identified by the specific fruit name. With the exception of
certain fruit types, known as white types, brandies are usually
aged. Aging in wooden containers deepens color to amber, the use of
paraffin-lined casks or earthenware maintains the original clear color, and
the addition of a caramel solution darkens color. Beverage brandy contains
about 50 percent alcohol by volume; brandy used to fortify sherry, Madeira,
and the other dessert wines contains about 80–95 percent alcohol by
volume. Like other distilled liquor, brandy does not improve after bottling.
Star or letter designations, formerly indicating age, are used by shippers to
express product quality. The name comes from the
Dutch brandewijn (“burnt wine”), referring to the application of heat
in distillation.

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HME 201 – Bar and Beverage Management Ma. Cristina A.
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 Types of Brandy:

a. Cognac. Cognac is by far the best-known brandy of all and, while there
are many producers, a small number of very well-known international
brands dominate. These brandies must be produced within the Cognac
region, just north of Bordeaux, and matured in oak barrels. The various
houses have nuances in the styles they produce, but generally young
Cognacs will have light and lively fruit and floral aromas, with the
influence of oak increasing in older examples, along with mature aromas
and flavors of dried fruits.
b. Armagnac. Armagnac is another production area in France renowned
for high-quality brandies. Unlike in Cognac, small producers tend to
dominate. Differences in the way these brandies are produced generally
mean Armagnacs having bolder, more complex aromas and flavors
compared with Cognacs. For example, in Armagnac, brandies don’t
have to be matured in oak barrels, so you’ll find clear brandies from the
region with no oak aromas, emphasizing their fruit and floral aromas
instead.

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HME 201 – Bar and Beverage Management Ma. Cristina A.
Dizon, MBA
 c. Calvados. France’s famous apple brandy, known as Calvados, is made
in production regions particularly well-suited to growing apples in
Normandy, northern France. Because Calvados is usually produced in
very large oak vessels, oak influence is minimized and apple brandies
will retain pronounced aromas of apple, even after long ageing.
d. Grappa. Italy is famous for grappa - a pomace brandy made with the
skins of grapes that are discarded by winemakers. The pomace from
black grapes includes some alcohol. This is because black grape skins
give red wines their color and need to be included in the fermentation.
Therefore, black grape pomace can be distilled directly. Typically, white
grape pomace does not include alcohol as it is discarded before
fermentation. However, it does still contain some sugars. By adding
water, the distiller can produce a sugary liquid that can be fermented
and then distilled. Italy’s grappas are rarely matured in oak, so they
showcase the varietal characteristics of the grapes used to produce
them, as well as pronounced herbaceous flavors from the pomace.
e. Pisco. One other type of brandy, produced in Chile and Peru, is called
pisco. These are pot-distilled brandies made from highly aromatic
grapes, especially from the Muscat family of grape varieties. Most
examples of pisco are not aged in wood so as to preserve the natural
aromatics of the grapes used to produce them.

7. Liqueurs – These are flavored and sweetened distilled liquor, with alcohol
content ranging from 24 percent to 60 percent by volume (48–120 U.S.
proof). Liqueurs are produced by combining a base spirit, usually brandy,
with fruits or herbs and are sweetened by the addition of a sugar syrup
composing more than 2 1/2 percent of the total beverage by volume.
(Britannica, 2007).

Pronounced in two ways: “lick-keewr” or “lick-oor” – emphasis is on the

second syllable.

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 Despite common usage, a “liqueur” is NOT the same thing as a
liquor. Sadly this is a common mistake.

In the most over-simplified version, liqueurs are Liquors which have had
sugar and flavor added. They are also typically (but not always) lower in
alcohol content than liquors, at least partially due to the “watering down”
effect of adding said sweetener and flavor. Another common characteristic
of liqueurs is their “syrupy” consistency – they are very often much thicker
and more viscous than liquors.

It can’t legally be called a liqueur unless it brings flavor and sugar. So if the
bottle says “liqueur”, you can at least count on that.

Liqueurs are almost always made from liquors. A distilled spirit will have
flavoring added, (either through maceration, infusion, or other methods),
and will also have quite a bit of sweetener or sugar added as well. Some
liqueurs have strict rules and regulations in the USA and EU (and elsewhere
in the world) to give specific criteria for how much sugar may be used.

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HME 201 – Bar and Beverage Management Ma. Cristina A.
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