On The Rocks
Demo Training – Spirit Basics
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Spirit Basics
Training for On The Rocks
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What?
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Why?
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Basic overview of spirit production
Basic overview of major types of spirits
Spirits tasting
To better understand the product we represent!
To better answer our consumers’ questions
What I need from you
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Enthusiasm
Attention
Participation
Questions
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What are Spirits?
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Distilled liquids that contain alcohol
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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.
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Seven major categories of spirits
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Brandy
• Rum
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Whiskey
• Tequila
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Gin
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Vodka
• Liqueurs
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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
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Step One is the same
for spirits and wine
Spirits Production
Step One: Prepare base material for fermentation
Type of Spirit
Common Base Material
Vodka
Any fermentable crop
Preparation of base material
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
Whiskey
Barley, Corn, Rye, Wheat
Brandy
Grapes or other fruit
Liqueurs
N/A
Agave: cook agave centers to extract sweet juice
Grains: malt or germinate to create enzymes that release
sugars
Fruit: crush/press to release juice inside
N/A
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Step Two is the same
for spirits and wine
Spirits Production
Step Two: Fermentation
2 C2H5OH
(ethanol/alcohol)
Sugar/Prepared Base Material
(mash, juice, molasses, etc)
2 CO2
(carbon dioxide)
Yeast
H2O
(water)
Congeners
(compounds created by fermentation that
add taste, aroma, color and distinctive
characteristics)
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Step Three is only
relevant to spirits,
not wine
Spirits Production
Step Three: Distillation of fermented liquid
Fermented Beverage
ABV of ~4-15%
Alcohol/Spirit
boils at 173H
Separated by the heat, due to
different boiling points
Water
boils at 212H
Heat
Takes place
in a still
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Spirits Production
Pot Still vs. Column Still
Characteristics
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
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Spirits Production
Step Four is similar for
both spirits and wine
Step Four: Post-Distillation
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Many types of post-distillation processing
• Blending
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Of different distillation runs
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Of different types of the same spirit (example: blended whiskey and blended rum)
• Maturation
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In wooden casks or barrels – adds color, flavor and texture
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White spirits, like vodka and gin, are usually not aged
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Brown spirits, like rum and reposado tequila, may be matured in casks/barrels
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Other brown spirits, like whiskey and brandy, usually are matured in wood
• Flavoring
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Can be added as a novelty, as in flavored vodkas
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Must be added, as in the case for gin and liqueurs
• Sweetening
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Required for liqueurs
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Spirits
Seven Major Types
1. Vodka
2. Gin
3. Tequila
4. Rum
5. Whiskey
6. Brandy
7. Liqueurs
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Vodka
The “white” Spirit
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Definition
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History
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Any fermentable crop
Distillation Process
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Original
Flavored
Base Material
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Can be made anywhere
Types
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Originally believed to have started in Russia, Poland and Scandinavia
Geography
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US: A neutral spirit, without distinctive character, aroma, taste or color
EU: May have characteristics of the raw-fermentable materials, flavoring may be added
Usually Column stilled for purity
Post-Distillation
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Usually filtered
Rarely aged
Min ABV of 37.5% (EU) or 40% (US)
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Vodka
Types
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Original
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Clean and Crisp
Min ABV of 37.5 or 40%
• Generally corn, wheat or barley-based
Flavorless (EU exceptions)
Medium
• 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
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Vodka
Base Materials
Though commonly produced from grain, it may be based on any fermentable agricultural product
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Corn vodkas
• Delicate
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Potato vodkas
• Creamy and full-bodied
• Potatoes do not give up carbohydrates as easily
as grain, so these vodkas are almost always expensive
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Barley vodkas
• Light and clean
Major Vodka Countries
Poland: Rye or Potato
Russia: Wheat
Sweden: Winter wheat
Finland: Barley
Rye vodkas
• Spicy and robust
US: any
Wheat vodkas
• Slightly sweet but clean
Single grain ferments are considered easier to distill to purity than ferments based on grain mixtures
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Vodka
Type of Still
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Pot Still or Column Still?
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Although pot stills are used by some producers, multiple column distillation is the norm
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Column stills allow Vodka to be distilled purer (fewer congeners) and to a higher ABV (95%)
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Number of times distilled does not necessarily an indication of quality
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Vodka
Filtration
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Filtered or Unfiltered?
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Most, though not all, vodkas are filtered
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Usually through activated charcoal, but quartz sand and even diamonds may be used
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Charcoal filtration can add flavors, depending on the base wood used to make the charcoal
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A vodka producer’s filtration method is almost always a closely-guarded trade secret
US Approved Filtration Methods
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Neutral spirits flow through tanks filled with charcoal, continuously for eight hours
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Charcoal and neutral spirits are mixed in a tank and agitated for at least eight hours
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Any other method the government feels will result in a product that meets definition of vodka
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Gin
The Botanical Spirit
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Definition
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History
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Any fermentable crop
Distillation Process
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Distilled
Compound
Base Material
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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
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First created in Holland as an inexpensive medicine, used to cure bladder and kidney ailments
Geography
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A neutral spirit with flavors of juniper berry or other botanicals
Column or pot
Post-Distillation
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Botanical flavors are added during or after distillation
Rarely aged
Min ABV of 37.5% (EU) or 40% (US)
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Gin
Geography & Styles
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Six major styles around the world
1.
2.
3.
London Dry – made anywhere
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Most popular international style of distilled gin
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Must be redistilled with juniper berries and other natural botanicals
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No other flavors may be added after distillation
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Style is light, dry and crisp – heavy juniper berry flavor
Plymouth – made in Plymouth, England
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Fuller bodied, more aromatic gin than London gin
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High level of root aromatics, sweet botanicals, soft earthy feel
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Botanicals are carefully balanced, with less stress on juniper
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Traditionally produced from 100% wheat-based neutral spirit
Old Tom – made anywhere
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Previously available only in England – slowly gaining distribution in the US
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London gin with sweetener added – sweetened with simple syrup
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Gin
Geography & Styles
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Six major styles around the world
1.
2.
3.
Genever (Holland Gin) – made in the Netherlands, Belgium, parts of France and Germany
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Distilled from fermented malt, similar to whiskey
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Blend of two spirits: a “malt wine” and a botanical distillate (gin)
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Results in lower ABV than other gins
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May be cask aged for a few years
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Traditionally sold in cylindrical stoneware crocks
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Full-bodied with a malty flavor
German – made in Germany
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Wacholder: double-distilled and flavored with juniper and other botanicals
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Steinhäger: flavored only with juniper
Flavored – made anywhere
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Contain added natural flavoring
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At least 30% ABV
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Name of dominant flavor must appear on the label
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Gin
Two Major Types
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Distilled
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Original Distilled
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Pot distilled twice
• Second distillation uses a gin head
Redistilled
• Column distilled and then a gin still (still with a gin head)
Compound
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Cold Compounding
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Distilled gin concentrate is added to a high-proof spirit
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Tea bag style, pump over style, or infusion style
Compounding essence
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Essential oils are added to a neutral spirit
Both the EU and US
recognize Distilled and
Compound Gins
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Tequila
Mexico’s Spirit
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Definition
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History
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Blue agave
Distillation Process
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100% Agave
Tequila
Base Material
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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
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Dates back to 200 CE
Geography
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Spirit produced from the fermented and distilled sap of the blue agave plant
Any, but usually double distilled in pot stills
Post-Distillation
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Can be aged – aging results in different names (silver, reposado, etc)
Aged in oak, if aged
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Tequila
Geography
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Can only be made in certain parts of Mexico
1.
2.
Amatitán Region
Five Areas of Tequila Production
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Warmer of the two
Nayarit
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1,300 meters above sea level
Jalisco
Los Altos (Highlands) Region
Michoacan
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Cooler of the two regions
Tamaulipas
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2,000 meters above sea level
Guanajuato
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Tequila
One Base Material, Two Types
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One Base Material
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Blue agave
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Mature blue agave plant can be 5-8’ tall and 8-12’ in diameter
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Take 6-8 years to mature (be ready for harvest)
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“Piña” or “Cabeza” is the part used for tequila – it fills with agave juice
Two Types
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100% Agave
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Must be 100% blue agave
Tequila
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Minimum 51% blue agave
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Balance can come from any sugar source (cane sugar, corn, etc)
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Tequila
Aging Standards
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Blanco or Plata
TEQUILA OR 100% AGAVE
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“white” or “silver”
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clear tequila that may be bottled immediately after distillation or allowed to rest in stainless steel no longer
than 60 days
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Reposado
TEQUILA OR 100% AGAVE
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“Rested”
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Must be aged in wooden storage tanks or barrels for no less than 2 months
Añejo
TEQUILA OR 100% AGAVE
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“Aged”
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Must be aged in wooden barrels no larger than 600 liters for no less than one year
Extra Añejo
TEQUILA OR 100% AGAVE
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“Extra-Aged”
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Must be aged in wooden barrels no larger than 600 liters for no less than three years
Joven Abocado
TEQUILA ONLY
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“Young” or “gold”
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Color comes from caramel coloring added, not aging
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Rum
A New World Spirit
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Definition
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History
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Sugar cane or molasses – usually molasses
Distillation Process
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Many types and styles, based on geography, base material, distillation process and aging
Base Material
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Can be made anywhere in the world
Types
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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
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Spirit produced from the fermented mash of sugar cane or molasses
Pot or column, depending on style
Post-Distillation
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Aged or unaged, depending on style
Different colors
Flavors
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Rum
Geographic Styles
1.
American
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2.
3.
4.
Reminiscent of the style made in colonial times
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Pot-distilled, aged in oak for short time, consumed young
British: Barbados, Guyana, Jamaica
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Darker and heavier style, full-bodied, pungent aromas
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Pot still distillation
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“British Navy” blend style
Spanish: Cuba, Central America, Puerto Rico
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Based on the Cuban style developed by Bacardi
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Lightest style of rum
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Clean, floral, delicate notes
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Column still, aged, blended
French: Guadeloupe, Haiti, Martinique, Grenada
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Made from sugarcane instead of molasses
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Fruity and floral
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Pot-distilled, relatively low alcohol level
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Rum
Base Material
1.
2.
Sugarcane Juice
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Style found in French-owned islands
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Typically has floral or herbal aromas
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Known as “rhum agricole”
Molasses
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Molasses is the very viscous, concentrated sugarcane juice left after the sugar
crystals have been removed
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Molasses is graded A-D + blackstrap
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Grade A contains the highest amount of fermentable sugar
Higher quality rums = grade A molasses
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Rum
Still Type
1.
2.
Pot Still
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Used for heavier, aged rums
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Pot distilled rums are more expensive
Column Still
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Most common, produces consistent results
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Used for lighter-style rums
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More cost-effective
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Rum
Post-Distillation: Aging
1.
2.
Unaged
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Rums are not required to be aged
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Usually the rums made with column stills – the light, white rums
Aged
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Age = amount of time spent in an oak barrel
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In the US, the youngest rum in the blend is the age
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“Añejo” means aged at least one year
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Rum
Post-Distillation: Coloring
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Color
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
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Light
Medium
Heavy
Full--bodied
Full
Rum
Post-Distillation: Flavors
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Flavors
1.
2.
Fruit-flavored
1.
Un-aged rums with flavoring, sweetener and/or color added to the rum
2.
Examples: orange, lime, pineapple, mango
Spiced
1.
Usually made with un-aged rum
2.
Flavored with spices like vanilla, cinnamon, nutmeg, clove
3.
Sweetener may be added
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Liqueurs
Liqueurs, Bitters & Cordials
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Definition
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History
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Made from any type of Spirit
Distillation Process
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Five categories of Liqueurs
Bitters
Base Material
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Are made all over the world
US uses “liqueur” and “cordial” synonymously
EU says “cordials” are non-alcoholic
Types
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Began as different types of medicines
Geography
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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
Not applicable, since they are made from a pre-existing spirit
Production Process
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Cold Methods
Hot Methods
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Liqueurs
Five Categories of Liqueurs
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Fruit
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Dominant flavors from fruit
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Proprietary examples: Chambord, Midori, Apple Pucker, Kinky
Herbal
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Herbal or floral flavors
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Proprietary examples: Goldschläger, Crème de Violette
Bean, Nut, Seed
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Almond, coffee, hazelnut, etc.
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Proprietary examples: Amaretto Disaronno, Frangelico, Tia Maria
Cream
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Cream (dairy) based
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Proprietary examples: Bailey’s Irish Cream, Cask n Cream
Whisky
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Whisky flavors and aromas
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Proprietary examples: Drambuie
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Liqueurs
Production Processes
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Cold Methods
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Infusion
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Steep crushed fruits in liquid to extract flavor
Base Spirit Selection
Maceration
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Flavor source is cut, crushed and pressed to release
flavors
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Percolation
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Flavor Source
Spirit is pumped over and through the flavor source
Compounding
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Flavor Extraction Method
Concentrates and essences are blended into the
spirit
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Hot Methods
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Sweetener
Distillation
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Flavor source is steeped to extract flavor, and then
the spirit is distilled with the flavor source
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Spirit
Geographic
Requirements
Base
Material
Rum
None; can be
made anywhere
Type of
Still used
ABV postdistillation
Post
Distillation
Bottling
ABV
(minimum)
Molasses or
sugar cane
Pot or
column
85%
Aged, color may be
filtered out after
aging
35-80%
None; can be
made anywhere
Any
fermentable
crop
Usually
column
95%
Genever is an aged
style
40% (US)
None; can be
made anywhere
Any
fermentable
crop
Usually
column
95%
Tequila
Can only be
made in specific
states within
Mexico
Agave
4-8%
Usually pot
Brandy
None; can be
made anywhere
Grapes or
other fruit
7-15%
Pot or
column
Gin
(Except
Plymouth Gin
and Genever)
Vodka
ABV of
fermented
base
material
Spirits Summary
Rarely aged
40% (US)
Flavors can be
added
37.5% (EU)
55-60%
Can be aged
40%
70-80%
Aged in wood
36%
Specific aging
requirements based
on where it’s made
(Except Cognac,
Armagnac, and
Calvados)
Whiskey
None; can be
made anywhere
(Except Scotch,
Bourbon,
Tennessee
Whiskey)
37.5% (EU)
Grain:
usually
barley, corn,
rye or wheat
8-14%
Pot or
column
Diluted to
62.5% before
aging
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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.
1
2
3
New Amsterdam
Peach
New Amsterdam
Berry
Familia Camarena
Silver
Shellback Spiced
Rum & Apple Cider
Camarena Reposado
& Margarita Mix
5
6
4
Shellback Silver
Kinky Liqueur
7
Spit
cup
Let’s taste!
Smell · Sight · Sip · Swallow
•
New Amsterdam Vodka: Peach & Red Berry
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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
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Natural flavors, as per US regulations
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Two of the fastest growing flavors
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Berry is raspberry, strawberry and brown spice
Cocktail Ideas
Peach Sunrise
Peach Vodka, Orange juice,
Pineapple juice
Competitive notes
• Not as sweet as Ciroc, which is made from grapes,
or as light as Svedka, which is made from wheat
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NAM Lemonade
Berry Vodka & Lemonade
Let’s taste!
•
Familia Camarena Tequila: Silver & Reposado
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Camarena Family: Six generations of growing agave, three generations of making tequila
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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
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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.
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Let’s taste!
Smell · Sight · Sip · Swallow
•
Shellback Rum: Silver & Spiced
•
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
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ILLINOIS • IOWA • MINNESOTA • NEVADA • WISCONSIN
Let’s taste!
Smell · Sight · Sip · Swallow
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Kinky
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Mango, Passion Fruit and Blood Orange flavored liqueur
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Vodka based
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Gluten Free
Cocktail Ideas
Mix with Sprite
Mix with Vodka & Sprite
Mix with Tequila
A Member of Wirtz Beverage Group
ILLINOIS • IOWA • MINNESOTA • NEVADA • WISCONSIN
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Questions?
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Closing Comments
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Tatijana & Lorrie
A Member of Wirtz Beverage Group
ILLINOIS • IOWA • MINNESOTA • NEVADA • WISCONSIN