WHISKY/EY

WHISKY
 Whisky is the spirit distilled from
distillation of a fermented mash of grain,
usually barley, with wheat or maize or a
mixture of the two.
 The distilled drink is then aged in wooden
barrels, especially those made of oak.
 Production of Whisky

Screening & Cleaning

When the grains come from the farmers they are screened, removed
of any extraneous matter, cleaned and in order to prevent
deterioration during storage .
↓
Malting
The grains are then soaked in huge tank of water for 2 to 3 days till
the moisture content goes up to 40%. The excess of water is then
drained off and the barley is then taken to a malt room . On the stone
floor of the malt room the grains are spread at a depth of 15 to 30
cms. An average temp of 15°c with 40% of moisture the grains start
to germinate.
The process of germination is a complicated one which encourages
growth but simultaneously restricts the growth as well. The process
of germination develops an enzyme called diastase which converts
the starch to maltose
 Kilning/Drying
↓
Then the grains are kiln dried. The basic purpose is to stop sprouting
and to facilitate grinding and storing. In Scotland the grains are dried
by being heated on perforated steel plates by beat fire which is said
to contribute to the characteristic Smokey flavor of the scotch.
The heating goes on till the moisture content goes down to 3%. The
grains are gently dried at first but then the temp is raised to 51°c .
The process continues for 2to 3 days
Grinding/Milling
↓
The grains are then ground by roller mills to from what is called as
grist. In Ireland both malted and unmalted barley are used to make
the grist. Note:-the grains are roughly broken and not powdered
MASHTUN: - The grist is then introduced into a vessel called mashtun
along with water. The water is heated to around 65°c. There are
mechanical arrangements present inside which continuously stir the
mixture of water and grist for around two to two and half hours. This
extracts the sugar content from the grist in to the water. The water
 Fermentation
 To the cooled yeast wort is added specially cultured yeast for
fermentation the yeast breaks the sugar in to carbon-dioxide and
alcohol. During the fermentation the temp. goes to beyond 32 c
the temp Fermentation is rapid and completed within three
days .the fermented liquid is called as wash and is similar to beer
but without the flavoring the hops .the fermented wash has an
alcoholic strength of 7-10gl the fermentation tank
↓
Distillation
The fermented wash is then transferred to a pot still which is generally
made up of copper. This pot still is called wash still .this pot still can be
of various sizes and shapes. At 78.4 the alcohol parts from the alcohol
water mixture get evaporated while the water is still in the liquid state.
The evaporated alcohol passes through a tank of cold running water.
When the evaporated alcohol pass through this part of the pipe which
is immersed in the tank of cold water the decline in temp results in the
conversion of alcoholic vaporous in to liquid alcohol .
1. HEAD 2. HEART 3. TALL
 Maturing
The whiskey is now raw and colorless but with a pungent aroma. It is pumped into spirit store
vats and reduced in alcoholic strength by filtered water ti between 03 to 72% GL At this strength
it is felled into oak casks under excise supervision and stored in bonded wire houses often
underground at least for three years in Scotland and Five years in Ireland to mature. As the
whiskey mature in the cask air penetrates through the pores of the wood to mellow the raw
whiskey.
↓
Blending
The marrying together of different single whisky or malt whisky with grain whiskey is very much a
part and parcel of the Scottish whisky industry for the last 70 years. The blender, a person with
tremendous amount of experience and judgment noses the whiskeys under selection approves
the exact proportion of the different whiskies to be blended. The blending takes place in a
blending vat.
↓
Dilution/Colour Adjustment
After blending and harmonizing the whisky is filtered through asbestos or carbon sheets and its
strength is greatly reduced by the addition of metallic free water to suit different markets. It is
then tasted for colour, colour generally comes from the cask as the spirit matures but some
amount of caramel is also added to give the correct tone. Finally the whisky is bottled and sent to
the market.
↓
Bottling
SCOTCH
 MEANING OF SCOTCH

 By law Scotch whisky means whisky which

has been:
 Distilled at a distillery in Scotland from malted
barley to which whole grains or other cereals
may be added.
 Distilled at an alcohol strength less than 94.8%
by volume so that the distillate has an aroma
and flavour of the raw materials.
 Matured in an excise warehouse in Scotland in
oak casks of a capacity not more than 700 litres
for a period of not less than three years.
 Bottled at a minimum alcohol of 40% by volume.
 TYPES OF SCOTCH

 MALT WHISKY
 BRAND NAME
 Glenfiddich
 Glenlivet
 Glen Grant
 Glenmorangie
 Highland Park
 GRAIN WHISHKY
 BRAND NAMES
 Johnnie Walker Red
 J&B Rare
 Ballentine’s
 Chivas Regal
 Dewar’s
IRISH WHISKEY
 IRISH WHISKY

 It is distilled in Ireland from a wash of malted and

un-malted barley with some grain.
 The germination of the grains is stopped by
heating grains in kiln by hot air produced by
anthracite coal.
 This is thrice distilled in pot still and matured for
a period of five years.
 Brand Names
Jameson
Black Bush
Powers
Paddy
 AMERICAN WHISKEY

 All American Whiskies are made from cereal

 BOURBON WHISKEY
 It is named after the county Bourbon in
Kentucky.
 Produced from alcoholic wash consisting of
corn, rye, wheat, and malted barley.

 Brand Names:
 Old Forester, Old Grand-dad, Four Roses, Old
Crow, Old Kentucky, Jim Beam, Kentucky
Tavern.
 TENNESSEE WHISKEY
 It is a sour mash whisky produced from
mixture of grain consisting minimum 51
% corn, distilled in Tennessee.
 Brand Names:
 Jack Daniel’s, George Dickel, Pritchard’s.
AMERICAN WHISHKEY
 CANADIAN WHISKY
 These are blended whiskies using corn,
wheat and other grains with a very small
proportion of rye for flavouring.
 Brand Names:
 Alberta Premium, Canadian Club,
Canadian Five Star, Canadian 83
JAPNESE WHISKEY
RUM
 DEFINITION

 Rum is an alcoholic beverage distilled

from fermented sugarcane by-products
such as sugarcane juice, sugarcane syrup
and molasses.
 It is distilled at less than 190 proof (95%
abv) and bottled at not less than 80 proof
(40% abv).
MANUFACTURING PROCESS OF RUM

 Harvesting→ Cutting→ Juice extracted by

passing through enormous, very heavy
crushing rollers→ Juice boiled→ Sugar
concentrated→ Clarified = a thick syrup→
Passed through a high-speed centrifugal
machine (2200 rpm) → Sugar Crystals
separated= molasses with about 5%
sugar→ fermented→ distilled = RUM
 STYLES OF RUM

 White and light flavored rums

 These are may be termed as white, silver, gold or amber. They are
served as long cooling drinks with mixers such as cola, lemonade
and fruit juices or as prime ingredients for cocktails.
 Dark rums

 These are heavy, pungent, flavorsome rums.. It was called grog –

a name still used to describe a spirit served with an addition of
water.

 BRAND NAMES

 Dark Rum White Rums Capt. Morgan Bacardi Appleton Ron Rico
 Mount Gay Rum St James Woods Barilla
 Lambs Navy Dry Cane
RUM
BRANDY
 BRANDY
 Brandy is a spirit made by
fermenting and distilling fruits. When
made from fruits other than grapes the
word brandy is linked with the name of
the fruit. When the label reads brandy
alone without any qualifying description it
should be understood that it is made
from grape wine.
 COGNAC – Cognac is the most renowned
brandy of the world
 ARMAGNAC – Armagnac is the oldest
brandy of the world
 Production of Cognac

Wine making:The ‘must’ of approved grapes is allowed to ferment

naturally without addition of yeast for 7-10 days which result in dry
and high acidic wine with ;ow alcoholic content of 8-10 percent.
Distillation: The wine is Pot distilled twice in copper pot stills called
charente
Maturing : The young cognacs which are raw, fiery, and colourless
are matured in weathered Limousin or tronçais oak casks. It is aged at
least for a period of one and half years, though most are aged for two
to four years
Blending: Cognac of various delimited regions are blended to ensure
consistency

Bottling: The alcoholic strength of cognac is brought down to 40–45

per cent abv by adding distilled water. The colour is adjusted with a
little caramel. It is then filtered, rested, and bottled.
 FRUIT BRANDY

 Perhaps the most intriguing of all

brandies are the ones which are
produced from fruits other than that of
grapes. These are generally colour less
and often referred to as alcohol blanc or
white alcohol.
 VS (Very Special) or *** (three stars),
 VSOP (Very Superior Old Pale), Réserve,
 XO (Extra Old), Napoléon,
GIN
 GIN
 DEFINITION
 Gin is a flavored alcoholic beverage
produced by redistilling high proof spirits
with juniper berries and other botanicals.
 MANUFACTURING PROCESS OF GIN

Equal quantities of malt, corn & rye are mashed

and fermented
↓
Distilled in Pot Still (2 or 3 times)
↓
Redistilled with addition of Juniper berries and
other aromatics
↓
Stored in glass lined containers and then bottled
 BRAND NAMES

 Dutch Gin – Bols, Kokma, De Kuyper,

Hasekamp, Jonga Graan Jenver
 London Dry Gins - Booth’s, Gordon’s,
House of Lords, Calvert, Tanqueray,
Gilbey’s, Beefeaters, White Satin
GIN
VODKA
 VODKA

DEFINITION

 Vodka is a neutral spirit distilled from any

fermented material and treated in a way
so as to be without any distinctive colour,
taste or aroma.
MANUFACTURING PROCESS

Distilled at more than 95% v/v

↓
Filtered through alternate layers of vegetable
charcoal (Siberian birch) and quartz sand
↓
Dilution with distilled water
↓
Ageing not required
 FLAVOURED VODKA
Herb and fruit infused vodkas have been around for hundreds of
years, because it is not a very complicated task. Today there are over
500 brands of flavored vodkas, with some popular flavors based on
Vanilla, Berries, Citrus fruits, Herbs and spices.

Brands

STARKA

Has hints of brandy, honey, vanilla, port, leaves of several types,

apples and pear.

ZUBROVKA
its aromatic with a green tinge has a slightly nutty flavour. A long
blade of grass floats inside each bottle.

PERTSOVKA
Infusion of red, white, black pepper, aged for a month in wood or
metal cask. Brown colour.
VODKA
TEQUILA
 Jalisco town of tequila
 National drink of Mexico
 Legally made in and around the town of
Tequila
 Made from a cactus: agave tequilana
weber / azul
 (also known as the Blue Agave /
Century Plant / American Aloe / Mezcal)

Agave fruit
MANUFACTURING PROCESS
The plant takes about 10-12 years to mature

The ‘pineapple’ is split and oven-steamed

Sweet sap (aguamiel) is extracted and yeast is added

Fermentation takes about 2½ days

Distilled twice in pot still

Diluted with distilled water

Silver (unaged ones are bottled immediately)
Aged ones take on a golden hue
 Composition

 By law Minimum 51% blue agave

 TWO TYPES

 Mixto – It is tequila distilled from wash

obtained from a minimum of 51% of agave
tequilana sugar and maximum of 49% of
other sugar.
 100% Agave – This tequila has 100%
distillate from agave tequila weber.
 CATEGORIES

 JOVEN ABOGADO – ‘Young and Adulterated’. Not

aged, Not from 100% agave. Example of Mixto.
 BLANCO (Plata/Silver) – Maximum aging 2 months.
Generally un-aged.
 REPOSADO (Rested/Aged) – Rested for a period of
two months to one year.
 ANEJO (Aged) – Aged for minimum of one year but
less than three years.
 EXTRA ANEJO (Extra Aged) – Aged minimum three
years in oak casks.
 ORO (Gold) – It is a blend of plata with reposado.
Often caramel is added.
 BRAND NAMES

 JOSE CUERVO
 SAUZA
 SAUZA ESPECIAL
 PEPE LOPEZ
 ARANDAS
 1800
 ESPOLON
TEQUILA