Comes from the term Water of Life Eau-De-Vie Aqua Vitae Alkol Usquebagh
18 th Century Test with Gunpowder To ensure spirit wasn t watered down. Proof is still used in the US and is equal to twice the alcohol by volume (abv) (80 proof = 40% abv)
Production Process: 1. Milling & Mashing 2. Fermentation 3. Distillation 4. Finishing 5. Packaging
Starch source (e.g. barley, agave) is converted to sugar by exposure to heat and/or water in a washing or cooking process
The sugar source is converted to alcohol, carbon dioxide and heat by the action of yeast Yeast eat sugar to create Alcohol SUGAR + YEAST = ALCOHOL & CO₂
Water boils at 212 F Distillation happens at temperatures in the middle (+/- 190 F) Alcohol boils at 173 F
VAPOR COOL HEAT LIQUID
Latin: Distillare is To Drop or trickle down Heads, Heart & Tails
Dilution Filtration Maturation Blending Sweetening & Flavor
Water is Essential! 96% ABV +Water 40% ABV Source? River? Aquifer? Lake? Glacier? Often dictates location of distillery
Vodka Filtered through charcoal or other material Tennessee Whiskey Filtered through sugar-maple charcoal Before Aging Puerto Rican Rum Filtered with charcoal After Aging in White Oak Ketel One Filtration - Amsterdam
Differences in Oak Large vs. Small Level of Char Product previously in Barrel Time in Oak Climate
Some spirits are blended with like spirits of different ages, origins, and styles to create a consistent and complex product year after year
Mostly for Cordials & Liqueurs Flavors added through Maceration Steep a distilled spirit with flavorings for a period of time. Infusion Steep a liquid prior to distillation Percolation Flavorings placed inside the still to flavor distillate as it passes through a screen of flavorings. Compounding Sugar solution & flavoring combined with base alcohol
Definition: 4 points recognized by International trade agreements* 1. Spirit obtained from fermented mash of grain 2. Distilled at less than 190 proof 3. Stored in oak vats (only spirit that mandates oak aging) 4. Bottled at no less than 80 proof (40%ABV) *SWE, CSS
The modern term whisky is a derivation of Uisge meaning Water of Life Settlers immigrating to the New World during the early 1600s brought the practice of distilling whiskey with them. Their primary product was rye whiskey. Over the years, countries have adapted their own methods & laws for making Whisk(e)y
1. American Made in America 2. Canadian Made in Canada 3. Irish Must be made in Ireland from a mash of malt & cereals 4. Japanese Made in Japan 5. Scotch Must be distilled at a Scottish distillery from water and malted barley
Tennessee Must be made in Tennessee Lincoln County Process mandates that Tenn. Whiskey be filtered through charcoal Tennessee Whiskey producers MAY reuse barrels Bourbon Must be made in USA Must be made from a mash containing at least 51% corn Must use new charred American White oak barrels Must be distilled at no higher than 160 proof (80% alcohol by volume) Nothing can be added at bottling to enhance flavor or sweetness or alter color Canadian Be aged in small wood for not less than 3 years Be mashed distilled and aged in Canada Possess the aroma, taste, and character generally attributed to Canadian Whisky Bottled at not less than 40% ABV MAY contain caramel coloring and flavoring
Irish Obtained by distillation from a mash of malt and cereals in Ireland Distilled at less than 94.8% ABV Must be aged a minimum of 3 years in wooden casks Japanese Obtained from the fermented mash of grain Distilled at less than 190 proof Stored in oak containers Bottled at not less than 80 proof Must be produced in Japan Scotch Distilled at less than 94.8% ABV Must be matured in Scotland in oak casks no larger than 700L for no less than 3 years Made from malted barley & other whole grains and cereals at a distillery in Scotland Must not contain any added substance other than water and plain caramel coloring May not be bottled at less than 40% alcohol by volume
Corn Malted Wheat Rye Barley
All whisky is crafted using the same 5 sources of flavor* 1. Grain Recipe (Mash Bill) Single Grain or Multiple grain Source of grain (terroir) 2. Water Natural or Processed 3. Fermentation Natural yeast vs cultured Proprietary yeast strain vs. generic 4. Distillation Stills: Pot, Column Still Material: Copper, Stainless Frequency: double or triple distilled 5. Maturation oak, barrel condition (new or used) Selection Blending Packaging
Bourbon: New Oak Barrels Tennessee: New Oak Barrels Can use old barrels Canadian: Used Barrels Irish: Used Barrels Scotch: Used Barrels
Whiskey Blenders and Master Distillers select a whiskey based off of maturity and color characteristics as opposed to age statement alone.
Visual Does it have color? Viscosity? Aroma Alcohol, Fruit, Wood, Spice Taste Confirm aromas, mouth-feel, finish Flavor is the combination of aroma & taste