Understanding the Distillation and Production of Spirits
VO. H/ The H of VO can be converted into Russian or Polish versions. Originally, wine was frozen as a primitive version of distillation to subsequently collect the remaining liquid when filtered through charcoal. VO became milder and softer. Lars Olsnon Smith, founder of Absolut VO.
Product/ Wheat and rye are the most common species of grain used in the production of VO, along with potatoes. Aging is not necessary.
Class/ Absolut VO, Smirnoff Red, Black, Sky VO, Grey Goose.
GIN. H/ Produced for the first time in the 1570s in the small Dutch town of Leiden by Professor Sylvius de Bouve. He mixed juniper berries in wine and used the mixture as a diuretic. Later, he started to distill spirits, or mash mixed with juniper berries, creating Genever (adapted from the French name for juniper berries).
They named it Dutch Courage, as the Dutch would drink it before battles.
Distillation/ There are three different methods for distilling and adding flavor to gin.
Cold Compounding/ This is the cheapest and least common method of producing gin.
Distilled Gin/ The most common way of producing gin.
Flavor-Extracted Gin/ Example: Bombay Sapphire.
Brands/ Gordon’s, Tanqueray, Hayman’s Old Tom.
TEQUILA. H/ This low-alcohol drink became known as Octli (possessing godly powers) and was strictly reserved for the higher classes such as priests, wise men, rulers, and warriors. As distillation had already been introduced in Europe, they started experimenting with the distillation of the drink, which was named PULQUE. Distillation raised the alcohol percentage, also purified the taste, and made the drink more enjoyable. People also experimented with cooking the agave before fermentation, which concentrated the sugar, sweetening the drink and further increasing the alcohol content. This new distillate was named VINO DE MEZCAL.
In 1975, the first license to produce Vino De Mezcal was issued to the Cuervo Family.
Sauza discovered that a superior mezcal could be produced when using Blue Agave. Sauza became the most popular brand and even the first to export Vino De Mezcal.
Product/ Blue agave takes 7-10 years to become ripe for harvesting. The stems are normally baked in enormous pressure cookers or steam-heated stone ovens. In the mezcal industry, it is common to use wood-fired pits in the ground to bake the agave.
Class/ The heart of the tequila industry is in the state of Jalisco in mid-western Mexico.
Tequila can also be produced in Nayarit, Jalisco, Michoacán, Guanajuato, and Tamaulipas. The biggest production is mezcal, which is mostly produced in Oaxaca. The regulations for tequila state that the spirit must contain a minimum of 51% Blue Agave. When the spirit is made entirely from Blue Agave, this can be printed on the bottles as Tequila 100% Agave. If the tequila is made from a combination, it is simply known as Tequila.
Categories/ Blanco (silver or plata) unaged tequila. Joven (Gold or oro) Blanco that has been colored and flavored. Reposado (Aged) aged for a minimum of 2 months. Añejo (aged in oak for at least 1 year). Extra Añejo (aged for a minimum of 3 years).
Brands/ Jose Cuervo, Sauza, Olmeca, Sierra, Herradura.
BEER H/ Sumerians brewed beer in 4000 BC.
Product/ Brewing beer can be divided into five steps: Malting, Mashing, Wort Separation, Wort Boiling, and Fermentation.
Malting/ The grain species barley is commonly used in the production of beer.
Drying the grain at low temperatures produces a pale beer.
Mashing/ The first step of brewing is mashing. Mashing is the process in which enzymes from the malt transform starch into malt sugar.
Wort Separation/ Wort Boiling/
The five steps are: 1) Malting 2) Mashing 3) Wort Separation 4) Wort Boiling 5) Fermentation.
Fermentation/ After the wort has been cooled, it is transferred to “the fermenting cellar.”
Class/ Pale lager, bitter, mild, pale ale, India pale ale, porter, stout, wheat beer.