On The Rocks. Demo Training Spirit Basics

Transcription

1 On The Rocks Demo Training Spirit Basics

2 What? Basic overview of spirit production Spirit Basics Training for On The Rocks Basic overview of major types of spirits Spirits tasting Why? To better understand the product we represent! To better answer our consumers questions What I need from you Enthusiasm Attention Participation Questions

3 Distilled liquids that contain alcohol What are Spirits? The term spirit refers to a distilled beverage that has at least 20% alcohol by volume (ABV). Alcohol by Volume vs. Proof ABV: generally 20-40% in spirits. Mandatory on label. Proof: double the ABV (80 proof = 40% ABV), optional on label. Seven major categories of spirits Brandy Rum Whiskey Tequila Liqueurs Gin Vodka

4 Spirits Production Spirits vs. Wine Production Prepare base material for fermentation Prepare base material for fermentation Fermentation Wine Fermentation Spirits Distillation Post-fermentation Post-distillation

5 Spirits Production Step One: Prepare base material for fermentation Step One is the same for spirits and wine Type of Spirit Common Base Material Preparation of base material Vodka Any fermentable crop Grains: malt or germinate to create enzymes that release sugars Potatoes: soak potatoes to release starch and access fermentable sugar Gin Any fermentable crop Grains: malt or germinate to create enzymes that release sugars Potatoes: soak potatoes to release starch and access fermentable sugar Rum Molasses or Sugarcane Molasses: dilute the molasses so that yeast can live and multiply Sugarcane: press fresh sugarcane to release juices Tequila Agave Agave: cook agave centers to extract sweet juice Whiskey Barley, Corn, Rye, Wheat Grains: malt or germinate to create enzymes that release sugars Brandy Grapes or other fruit Fruit: crush/press to release juice inside Liqueurs N/A N/A

6 Sugar/Prepared Base Material (mash, juice, molasses, etc) Spirits Production Step Two: Fermentation Step Two is the same for spirits and wine 2 C2H5OH (ethanol/alcohol) 2 CO2 (carbon dioxide) Yeast H2O (water) Congeners (compounds created by fermentation that add taste, aroma, color and distinctive characteristics)

7 Spirits Production Step Three: Distillation of fermented liquid Step Three is only relevant to spirits, not wine Fermented Beverage ABV of ~4-15% Heat Alcohol/Spirit boils at 173H Separated by the heat, due to different boiling points Water boils at 212H Takes place in a still

8 Characteristics Spirits Production Pot Still vs. Column Still Pot Still Column Still Congeners Greater congener retention Can remove specific congeners with precision Efficiency Labor-intensive, slow, generally need two or more runs to get appropriate ABV Fast, efficient, can run continuously Taste Profile Creates more flavorful, complex spirits Creates more pure spirits Types of Spirits Usually used for Whiskey, Brandy, Tequila, Rum Usually used for Vodka, Gin, Rum

9 Spirits Production Step Four: Post-Distillation Step Four is similar for both spirits and wine Many types of post-distillation processing Blending Of different distillation runs Of different types of the same spirit (example: blended whiskey and blended rum) Maturation In wooden casks or barrels adds color, flavor and texture White spirits, like vodka and gin, are usually not aged Brown spirits, like rum and reposado tequila, may be matured in casks/barrels Other brown spirits, like whiskey and brandy, usually are matured in wood Flavoring Can be added as a novelty, as in flavored vodkas Must be added, as in the case for gin and liqueurs Sweetening Required for liqueurs

10 Spirits Seven Major Types 1. Vodka 2. Gin 3. Tequila 4. Rum 5. Whiskey 6. Brandy 7. Liqueurs

11 Vodka The white Spirit Definition US: A neutral spirit, without distinctive character, aroma, taste or color EU: May have characteristics of the raw-fermentable materials, flavoring may be added History Originally believed to have started in Russia, Poland and Scandinavia Geography Can be made anywhere Types Original Flavored Base Material Any fermentable crop Distillation Process Usually Column stilled for purity Post-Distillation Usually filtered Rarely aged Min ABV of 37.5% (EU) or 40% (US)

12 Vodka Types Original Clean and Crisp Min ABV of 37.5 or 40% Generally corn, wheat or barley-based Medium Flavorless (EU exceptions) More robust, possibly spicy Often rye- based Creamy Bold flavor notes are displayed and the vodka mouth feel is very textural Often potato-based Flavored Fruits Blueberry, citrus, raspberry, etc., etc. Herbs and Spices Pepper, cinnamon, ginger, etc Café Vanilla, chocolate, coffee, espresso, etc Min ABV of 30% Natural flavors only (US) Predominant flavor must be on label

13 Vodka Base Materials Though commonly produced from grain, it may be based on any fermentable agricultural product Corn vodkas Delicate Potato vodkas Creamy and full-bodied Potatoes do not give up carbohydrates as easily as grain, so these vodkas are almost always expensive Barley vodkas Light and clean Rye vodkas Spicy and robust Wheat vodkas Slightly sweet but clean Major Vodka Countries Poland: Rye or Potato Russia: Wheat Sweden: Winter wheat Finland: Barley US: any Single grain ferments are considered easier to distill to purity than ferments based on grain mixtures

14 Pot Still or Column Still? Vodka Type of Still Although pot stills are used by some producers, multiple column distillation is the norm Column stills allow Vodka to be distilled purer (fewer congeners) and to a higher ABV (95%) Number of times distilled does not necessarily an indication of quality

15 Filtered or Unfiltered? Most, though not all, vodkas are filtered Vodka Filtration Usually through activated charcoal, but quartz sand and even diamonds may be used Charcoal filtration can add flavors, depending on the base wood used to make the charcoal A vodka producer s filtration method is almost always a closely-guarded trade secret US Approved Filtration Methods Neutral spirits flow through tanks filled with charcoal, continuously for eight hours Charcoal and neutral spirits are mixed in a tank and agitated for at least eight hours Any other method the government feels will result in a product that meets definition of vodka

16 Gin The Botanical Spirit Definition A neutral spirit with flavors of juniper berry or other botanicals History First created in Holland as an inexpensive medicine, used to cure bladder and kidney ailments Geography Can be made anywhere Genever can only be made in the Netherlands, Belgium, parts of France and parts of Germany Plymouth Gin can only be made in Plymouth, England Types Distilled Compound Base Material Any fermentable crop Distillation Process Column or pot Post-Distillation Botanical flavors are added during or after distillation Rarely aged Min ABV of 37.5% (EU) or 40% (US)

17 Six major styles around the world 1. London Dry made anywhere Gin Geography & Styles Most popular international style of distilled gin Must be redistilled with juniper berries and other natural botanicals No other flavors may be added after distillation Style is light, dry and crisp heavy juniper berry flavor 2. Plymouth made in Plymouth, England Fuller bodied, more aromatic gin than London gin High level of root aromatics, sweet botanicals, soft earthy feel Botanicals are carefully balanced, with less stress on juniper Traditionally produced from 100% wheat-based neutral spirit 3. Old Tom made anywhere Previously available only in England slowly gaining distribution in the US London gin with sweetener added sweetened with simple syrup

18 Six major styles around the world Gin Geography & Styles 1. Genever (Holland Gin) made in the Netherlands, Belgium, parts of France and Germany Distilled from fermented malt, similar to whiskey Blend of two spirits: a malt wine and a botanical distillate (gin) Results in lower ABV than other gins May be cask aged for a few years Traditionally sold in cylindrical stoneware crocks Full-bodied with a malty flavor 2. German made in Germany Wacholder: double-distilled and flavored with juniper and other botanicals Steinhäger: flavored only with juniper 3. Flavored made anywhere Contain added natural flavoring At least 30% ABV Name of dominant flavor must appear on the label

19 Distilled Original Distilled Compound Pot distilled twice Gin Two Major Types Second distillation uses a gin head Redistilled Column distilled and then a gin still (still with a gin head) Cold Compounding Distilled gin concentrate is added to a high-proof spirit Tea bag style, pump over style, or infusion style Compounding essence Essential oils are added to a neutral spirit Both the EU and US recognize Distilled and Compound Gins

20 Tequila Mexico s Spirit Definition Spirit produced from the fermented and distilled sap of the blue agave plant History Dates back to 200 CE Geography Can only be made in specific areas of Mexico Other spirits are made from agave in other parts of Mexico different agave species and different names for the spirit Types 100% Agave Tequila Base Material Blue agave Distillation Process Any, but usually double distilled in pot stills Post-Distillation Can be aged aging results in different names (silver, reposado, etc) Aged in oak, if aged

21 Can only be made in certain parts of Mexico Tequila Geography 1. Amatitán Region Warmer of the two 1,300 meters above sea level 2. Los Altos (Highlands) Region Cooler of the two regions 2,000 meters above sea level Five Areas of Tequila Production Nayarit Jalisco Michoacan Tamaulipas Guanajuato

22 Tequila One Base Material, Two Types One Base Material Blue agave Mature blue agave plant can be 5-8 tall and 8-12 in diameter Take 6-8 years to mature (be ready for harvest) Piña or Cabeza is the part used for tequila it fills with agave juice Two Types 100% Agave Must be 100% blue agave Tequila Minimum 51% blue agave Balance can come from any sugar source (cane sugar, corn, etc)

23 Blanco or Plata white or silver Tequila Aging Standards TEQUILA OR 100% AGAVE clear tequila that may be bottled immediately after distillation or allowed to rest in stainless steel no longer than 60 days Reposado Añejo Rested Must be aged in wooden storage tanks or barrels for no less than 2 months Aged Must be aged in wooden barrels no larger than 600 liters for no less than one year Extra Añejo Extra-Aged Must be aged in wooden barrels no larger than 600 liters for no less than three years Joven Abocado Young or gold Color comes from caramel coloring added, not aging TEQUILA OR 100% AGAVE TEQUILA OR 100% AGAVE TEQUILA OR 100% AGAVE TEQUILA ONLY

24 Rum A New World Spirit Definition Spirit produced from the fermented mash of sugar cane or molasses History Christopher Columbus brought sugar cane from Africa to the Caribbean Cane sugar refining left behind huge piles of a dark sweet glop called molasses Enterprising sugar planters soon realized the molasses could form the fermentable base for a new distilled spirit Geography Can be made anywhere in the world Types Many types and styles, based on geography, base material, distillation process and aging Base Material Sugar cane or molasses usually molasses Distillation Process Pot or column, depending on style Post-Distillation Aged or unaged, depending on style Different colors Flavors

25 1. American Rum Geographic Styles Reminiscent of the style made in colonial times Pot-distilled, aged in oak for short time, consumed young 2. British: Barbados, Guyana, Jamaica Darker and heavier style, full-bodied, pungent aromas Pot still distillation British Navy blend style 3. Spanish: Cuba, Central America, Puerto Rico Based on the Cuban style developed by Bacardi Lightest style of rum Clean, floral, delicate notes Column still, aged, blended 4. French: Guadeloupe, Haiti, Martinique, Grenada Made from sugarcane instead of molasses Fruity and floral Pot-distilled, relatively low alcohol level

26 Rum Base Material 1. Sugarcane Juice Style found in French-owned islands Typically has floral or herbal aromas Known as rhum agricole 2. Molasses Molasses is the very viscous, concentrated sugarcane juice left after the sugar crystals have been removed Molasses is graded A-D + blackstrap Grade A contains the highest amount of fermentable sugar Higher quality rums = grade A molasses

27 Rum Still Type 1. Pot Still Used for heavier, aged rums Pot distilled rums are more expensive 2. Column Still Most common, produces consistent results Used for lighter-style rums More cost-effective

28 Rum Post-Distillation: Aging 1. Unaged Rums are not required to be aged Usually the rums made with column stills the light, white rums 2. Aged Age = amount of time spent in an oak barrel In the US, the youngest rum in the blend is the age Añejo means aged at least one year

29 Color Rum Post-Distillation: Coloring 1. White 1. Colorless 2. Also known as clear, crystal, blanco, silver, plata 3. Most popular color category 4. May or may not be aged (if aged, color is filtered out) 5. Good in mixed drinks 2. Gold 1. Also known as oro or amber 2. Denotes some aging, but caramel color may also be added 3. Dark/Black 1. Deep color may be obtained through aging 2. Longer time in barrel = darker color 3. Caramel color may be added 4. Other 1. Food coloring may be added to produce a novelty rum Light Medium Heavy Full-bodied

30 Flavors 1. Fruit-flavored Rum Post-Distillation: Flavors 1. Un-aged rums with flavoring, sweetener and/or color added to the rum 2. Examples: orange, lime, pineapple, mango 2. Spiced 1. Usually made with un-aged rum 2. Flavored with spices like vanilla, cinnamon, nutmeg, clove 3. Sweetener may be added

31 Liqueurs Liqueurs, Bitters & Cordials Definition Flavored spirits containing no less than 2.5% sugar by weight Made by mixing or redistilling any type of spirit with or over fruits, plants or other natural flavorings History Began as different types of medicines Geography Are made all over the world US uses liqueur and cordial synonymously EU says cordials are non-alcoholic Types Five categories of Liqueurs Bitters Base Material Made from any type of Spirit Distillation Process Not applicable, since they are made from a pre-existing spirit Production Process Cold Methods Hot Methods

32 Fruit Liqueurs Five Categories of Liqueurs Dominant flavors from fruit Proprietary examples: Chambord, Midori, Apple Pucker, Kinky Herbal Herbal or floral flavors Proprietary examples: Goldschläger, Crème de Violette Bean, Nut, Seed Almond, coffee, hazelnut, etc. Proprietary examples: Amaretto Disaronno, Frangelico, Tia Maria Cream Cream (dairy) based Proprietary examples: Bailey s Irish Cream, Cask n Cream Whisky Whisky flavors and aromas Proprietary examples: Drambuie

33 Cold Methods Liqueurs Production Processes Infusion Steep crushed fruits in liquid to extract flavor Maceration Base Spirit Selection Flavor source is cut, crushed and pressed to release flavors Percolation Flavor Source Spirit is pumped over and through the flavor source Compounding Concentrates and essences are blended into the Flavor Extraction Method spirit Hot Methods Distillation Sweetener Flavor source is steeped to extract flavor, and then the spirit is distilled with the flavor source

34 Spirit Rum Gin Vodka Geographic Requirements None; can be made anywhere None; can be made anywhere (Except Plymouth Gin and Genever) None; can be made anywhere Base Material Molasses or sugar cane Any fermentable crop Any fermentable crop ABV of fermented base material Type of Still used Pot or column ABV postdistillation Spirits Summary Usually column Usually column Post Distillation 85% Aged, color may be filtered out after aging 95% Genever is an aged style 95% Rarely aged Flavors can be added Bottling ABV (minimum) 35-80% 40% (US) 37.5% (EU) 40% (US) 37.5% (EU) Tequila Can only be Agave 4-8% Usually pot 55-60% Can be aged 40% made in specific states within Mexico Brandy None; can be made anywhere (Except Cognac, Armagnac, and Calvados) Grapes or other fruit 7-15% Pot or column 70-80% Aged in wood Specific aging requirements based on where it s made 36% Whiskey None; can be made anywhere (Except Scotch, Bourbon, Tennessee Whiskey) Grain: usually barley, corn, rye or wheat 8-14% Pot or column Diluted to 62.5% before aging Aged in oak barrels Specific aging requirements based on where it s made 40%

35 2008, Ernest & Julio Gallo Winery. Modesto. CA. USA All rights reserved. 35

36 New Amsterdam Peach New Amsterdam Berry Familia Camarena Silver Shellback Silver Shellback Spiced Rum & Apple Cider Camarena Reposado & Margarita Mix Kinky Liqueur Spit cup

37 Let s taste! Smell Sight Sip Swallow New Amsterdam Vodka: Peach & Red Berry Neutral grain spirit vodka Five times distilled and three times filtered for a soft mouth feel. The "five times" distillation process is optimal, removing impurities while preserving mouth feel. New flavors are Red Berry and Peach Natural flavors, as per US regulations Two of the fastest growing flavors Berry is raspberry, strawberry and brown spice Competitive notes Not as sweet as Ciroc, which is made from grapes, or as light as Svedka, which is made from wheat Cocktail Ideas Peach Sunrise Peach Vodka, Orange juice, Pineapple juice NAM Lemonade Berry Vodka & Lemonade

38 Let s taste! Familia Camarena Tequila: Silver & Reposado Camarena Family: Six generations of growing agave, three generations of making tequila The agave is grown in Jalisco, Mexico the drier mountain desert conditions create a very long growing process and produce a sweeter more firm taste than the lowlands in the east which tend to be more herbal and floral. Our tequilas are 100% Agave Familia Camarena Silver Tequila has notes of rich toasted Agave and fresh green herbs. Exceptionally soft and smooth on the palate, it exhibits hints of sweet vanilla, savory brown spices, and black pepper which mellow gracefully towards a long, warming finish. Reposado: Balance of natural agave sweetness and soft spice. Naturally smooth and warm taste no burn like other popularly priced tequilas. Competitive Notes Great mixed or straight, it most closely resembles Don Julio Silver. The separation is the hint of sweetness on the finish of Camarena. Patron is very light and almost watery by comparison.

39 Shellback Rum: Silver & Spiced Let s taste! Smell Sight Sip Swallow A Shellback is an experienced sailor who has crossed the equator (a term still used in the US Navy) No added sugar or artificial flavors in the Spiced Rum Shellback is a progression in rum taste by design, and is consumer preferred. 3 out of 4 Spiced Drinkers prefer ours to Captain Morgan 9 out of 10 Silver Drinkers prefer ours to Bacardi Cocktail Ideas Rum & Coke Rum & Cider Rum & Coffee Rum & Ginger Ale

40 Let s taste! Smell Sight Sip Swallow Kinky Mango, Passion Fruit and Blood Orange flavored liqueur Vodka based Gluten Free Cocktail Ideas Mix with Sprite Mix with Vodka & Sprite Mix with Tequila

41 Thank You! Questions? Housekeeping Sign in Sheet Feedback form Closing Comments Tatijana & Lorrie