Beverage Knowledge酒水知识.docx

Beverage Knowledge酒水知识.docx

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BeverageKnowledge酒水知识

BeverageKnowledge

Vodka

Vodkaisacolorless,notagedandhasnoaromaorflavor.

Itisusuallydistilledfromgrainmashwithoutflavoringadded.andnotfrompotatoesasissometimestrueinRussia.

Itisanidealtoblendwithotherspirits,winesorspirits

Tequila

a.NationaldrinkofMexico

b.Madefromagavescactusplant,alsoknownascountryplant,orMexical.Theagavesplantnormallytakestwelveyearstogrow

c.Itissplitinhalfandsteamedfortwentyfourhoursandjuiceextracted

d.Thejuiceisfermentedfor2-21/2days,andthendistilledinapotstill（doublepotstill）104

e.Unagedandbottledatbetween80-100

f.Tequilagoldisagedforfouryearsinoakcasksandbottledat100-110forexport

Note:

iftequilaisproducedinadistrictofMexiconotadjacenttotownoftequila,itmustbelabeled“mezcal”

Law—truetequilaismadeonlyfromasinglevarietyoftheblueagavesplant

Rum

Rumisthealcoholicdistillatefromthefermentedjuiceofsugarcane,sugarcanesyrup,orsugarcanemolasses.Itisdistilledatnomorethan190andnolessthan80.

Rumisactuallyaby-productofthesugarrefineryindustry

TheRummakingprocess

a.Sugarcaneiscrushedattherefinery,andthejuiceisboiledtoconcentratethesugarandevaporatethewater.Theresultwillbeheavythicksyrup.

b.Thesugarinthesyrupisthencrystallizedandseparatedfromtheresiduemolasses.

c.Thelowsugarcontentmolassesisplacedinthefermentationvat.Andwaterisadded.yeast,whethernaturalorcultivatedstartthefermentationprocess,2–4days.

d.Thefermentedmashisthendistilledto160–180proof.

e.Rumisagedinoakbarrels1–4years.Itisthenfiltered,caramelisaddedforcoloringitisagedagain.

f.Duringthebottlingprocess,theproofisreducedwithdistilledwater.

Somedistillerblendtheirnewrums.

g.Mostrumisbottledat80proof.

ThetypesofRum

1.verydry,lightbodied

2.darkfullbodied

3.lightbodiedaromatic.

1.ThelightbodiedrumsofPuertoRico&Cubaarelabeled“whiteorsilver”.Theagedmoreflavorfulrumsarelabeled“gold”or“amber”.ThelightbodiedrumsaregenerallyproducedintheSpanishislandsoftheCaribbean.

2.a.Jamaica,Barbados&BritishGuiana.

b.Thefermentationprocessmakesthedifference.Theskimmingfromsugarboilersareaddedtothemolasses,andallowedtofermentnaturallywithouttheadditionofcultivatedyeast.

c.Themashisdistilledtwiceandrunoff140–160

d.Therumisagedblended.（bottledat86）

3.Arak（Java）

a.Ricecakeaddedtothemashduringthefermentation.

b.Arakisaged3–4yearsinJavaandshippedtoNetherlandswhereitisagedforanadditional6years,blend&bottled.

Whisky

Whiskyisadistilledspiritmadefromgrainsfermentedanddistilledatnomorethan190proof.

Mainwhiskyproducingcountries:

1.Scotland

2.Unitedstates

3.Canada

4.Ireland

Thedistillofwhisky

Makingwhiskyisasimpleprocess,andthequalityoftheproductisdependentonthefollowingfactors:

1.Thetypeandqualityofgrainsandmaltused

2.Thepropertiesofwaterused

3.Thetypeofpotstill（potortwincolumn）

Fivestepinmakingscotch

1.Themaltingprocessshouldbeunderstood,becausethisiswhatmakesscotchdistinctivelyfromotherwhisky.Barleyissteepedinwateruntilsoftenedandthenspreadoutoverthefloorsofthemaltinghousetogerminateandspouseforthreeweeks;Thegreenmaltisthentransferredtoakilnwhereitisroastedoverapeatfire.

Whathappen

a.maltdriesoutandpicksupthesmokyflavor

b.thedegreeofroastingiscontrolled

2.Mashing

Barleymaltisgroundandmixwithwarmwatertoconvertthestarchtosugar（wort）.

3.Toconvertthestarchtosugar（wort）

Wortistransfertoafermentingtankandaddsyeastwherefermentationbegins.

4.a.Thendistilledinpotstill

b.Redistilledandproofedoff140–142proof

c.toreduceto124–126proofbyaddingdistilledwater

Thewhiskyproducedisagedincharredwhiteoakcasks

5.Blending

Tocreatetheperfecttasteandaroma,thebottlerblendswhiskyfromallareawithgrainwhisky（unmaltedwhisky）ageatleast4yearsold.

Thetypeofwhisky

“Blendedwhisky”

Thisisablendofgrainwhiskiesandneutralspiritsbottledatnomorethan100–180.

Inmostcases,thisiswhatisusedasbarwhiskyformixingdrinks.

“Bourbonwhisky”

（MostlydistilledinKentucky）

a.Distilledfromafermentedmashofgrain.

b.Nolessthan51%ryegrain.

c.Normallysoldat100.

“Maltwhisky”

a.Distilledfromafermentedmashofgrain.

b.51%maltedbarleyormaltedryegrain.（notmuchproducedinU.S.）

“Cornwhisky”

a.Distilledfromafermentedmashofgrain.

b.Nolessthan80%corngrain.

c.Storeinuncharredoakcasksandagedforalimitedperiod.

d.Whitetopaleyellow（powerful,pungent,clear.）

“Sourmash”

MostAmericanwhiskyaremadeusingwhatiscalledasourmash,thetermmeansthatsomeofthefermentedmashfromapreviousrunofthestillisusedtohelpstartthefermentationprocessinanewbatchofmash.Upto25%ofthevolumeofthenewmashmaybemashstillagefrompreviousbatch.（90hours）

“Sweetmash”

Withouttheadditionofusedmash.50hourstocompletethefermentation.

“Bottleinbond”（Americanwhisky）

a.Notmorethan160

b.Straightwhisky（notblended）

c.4yearsoldormore

d.Bottledat100

e.Meansinternalrevenuetaxlawsgoverningthebottlingoftaxablewhiskies.

“Canadianwhisky”

a.Nolessthantwoyearsold

b.Blendedwhisky

c.Producedfromcorn,rye,wheat&barleymalt

d.Distilledat140–180andreducedto80–90atbottling

e.Mostareaged6years

“Irishwhisky”

Irishwhiskyisdistinguishedbyitsexceptionallysmoothandlighttaste,gently&aromatic.

Irishdoesnothavethesmokytastelikescotch.

a.OnlyIrelandcanproduceIrishwhisky

b.Barleymaltisheatcuredwithpeatinaclosedoven（nosmokyflavor）

c.Tripledistilledinpotstill

d.Producesbothblend（maltwhiskyblendedwithgrainwhisky）andsinglemalt

e.Agedminimumsevenyearsbeforebottling

f.Lessmaltflavorthanscotch&nosmokeflavor

Malting

Madebymaltedandunmaltedbarleywithalittleoats,wheatandryemaltingprocessinaclosedovenheatitwithacoalfire

Mashing&fermentation

Sameasscotch

“Blendedwhisky”

a.8%ofU.S.whisky

b.Consistofatleast20%100proofstraightwhisky

c.Mixwithotherwhiskyandbottledatlessthan80proof

d.Lighterandnotexpensivewhisky

e.2.5%ofsherrytotheblendtogivecolorandflavor

Tennesseewhisky（JackDaniel&GeorgeDickel）

WhiskyusingasourmashandthancharcoalmellowedisreferredtoasTennesseewhisky.

Drippingthespiritthroughatallvatfilledwithfinelygroundcharcoalmadefromsugarmaples.

Itremovemanyofthecongenersandtakesawaymuchofthecorntastefromtheliquor.

Theterm“proof”

Theprocessmustbecontrolledsothatthepercentageofalcoholinthefinishedproductisknown.

Theterm“proof”isconfusingtomostpeople,butreadilyunderstoodwhenonerealizesthattheproofisalwaysdoublethepercentageofalcoholspecifiedifaliquidwere50%alcohol,itwouldbedesignatedas100proof.

Liqueurs

Aliqueurisanalcoholicbeveragemadebycombiningaspiritwithflavoring,thenaddinginexcessof2.5%ofthevolume.Theterm“cordial”issynonymouswithliqueur.

Twotypesofliqueur

1.Fruitbasedandnaturalcolored

2.Plantorbotanicallyflavored

Liqueursareservedasafter–dinnerdrinksormixedwithotheringredient,tomakecocktails.

Thealcoholicspiritthattheflavoringiscombinedwithis,inmostcases,grapebrandy.

Lessexpensiveliqueursmayuseneutralspirits.

Threebasicmethodsofflavoringthealcoholicspirits

1.Distillation

2.Percolation

3.Infusion

1.Distillation

a.SimilartoGin

b.Theflavoringagents（botanicals）aresoakedinBrandyovernight.

c.Themildlyflavoredspiritandtheherbsarethenplacedinapotstillandredistilled;Thedistillatederivedfromthisprocessisacolorless,flavoredspirit.

d.Theproductsthenaddssugarintheamountofnotlessthan2.5%byvolume,toachievethedegreeofsweetnessdesired.

e.Vegetablecoloringisthenaddedtoproducethecolor.

f.Manyoftheplantliqueursareagedinwoodencaskstomatureandachievefullflavor.

2.Percolation（utilizedintheproductionofplantliqueur）

a.Brandyorneutralspiritareconstantlypumpedovertheflavoringagentandslowedtopercolatethroughit.Soakingupthenaturalflavoringofthebotanical.

b.Theresultingflavoredspiritisthenfiltered.

c.Caneitherbebottledimmediatelyoragedinwoodencasks.

3.Infusion

a.Makingoffruitliqueurs.

b.Brandyorneutralspiritsareputinavatwithfreshordriedfruitandallowedsteepforuptoayear.

c.Sugarsyrupisaddedandtheproduceisagedfrom6months–1year.

Brandy

Brandyisobtainedbythedistillationofgrapewineoranyfermentedmashoffruit.

Allthecountriesthatproducewinealsoproducebrandy.

Themostpopulararefromgrapewine,andinthemixingofbardrinks.

Frenchbrandy

⏹Frenchproducecognacfromthechampagnegrapeanditismaturedinwhiteoakcasks.

⏹FrenchArmagnacismadefromtheburgundygrapeanditismaturedinblackoakcasks.

ThelablingofcognaciscontrolledbyFrenchgovernmentandtheratingbyqualityareasfollows.

1.GrandChampagne

2.PetiteChampagne

3.Borderies

4.FinBois

5.BonBois

6.Boisordinarires

7.Boiscommunsditsaterroir

Thebottlersthemselvesratetheirownbrandiesbystarsfortheindicationofquality.

E—especialX—extra

F—fineC—cognac

V—veryO—old

S—superiorP—pale

Howtomakeagoodd