Food and Beverage Service Notes II

INDEX

S. No.	TOPICS
1	Beverages: Definition, Classification
2	Spirits: Definition, History, Manufacturing, Proof System, Stills (Pot Still & Patent Still), and Maturation of Spirits.
3	WHISKY Manufacturing, Maturation, Service of SCOTCH, IRISH & AMERICAN Whisky
4	RUM Processing, Manufacturing, Dark & Light Rums, Service
5	BRANDY Region, Manufacturing, COGNAC, ARMAGNAC Service
6	Vodka, Gin, Tequilla – Manufacturing, Service and their Brands
7	Aperitif’s, Bitter’s, Liqueurs – Manufacturing, History & Service
8	Beer – Manufacturing, Composition of Beer, Types of Beer, Bottom Fermentation, Top – Fermentation, Service of Beer.
9	DRAUGHT BEER – Service and Equipments used for Service
10	BAR: Types of Bars, Parts of a Bar, Equipments used, Bar Licenses required,        Staffing in the Bar
11	Did you Know? (Some facts about Alcoholic Beverages Wines & Spirits)
12	Wine – Introduction, History, Wine Making, Types, Storage, Service
13	Wine of – France
14	Wine of – Italy
15	Wine of – Spain
16	Wine of – Germany
17	Wine of – United States of America
18	Wine of – Portugal
19	Wine of – South Africa
20	Wine of – India, Wine and food Matching,
21	Viticulture / Geography – Climate, Soil, Vine Varieties, Grape Varieties
22	Label Reading of a Wine Bottle, Storing Temperatures service
23
24

 

 

 

 

 

 

 

 

 

 

 

 

Beverages:  The word comes from the Latin word “Bever” which means, “rest from the work”. It can also be defined as a Potable drink or Liquid with Thirst Quenching, Stimulating, Nourishing and Refreshing properties.

 

Classification of Alcoholic Beverages:

Beverages
↓

↓                                                                                                                                                     ↓

Alcoholic Beverages                                                                                              Non – Alcoholic Beverages

 

       Alcoholic Beverages

↓

↓                                                                     ↓                                                                                ↓

Fermented Beverages            Fermented & Distilled Beverages               Compound Beverages

↓                                                            ↓                                                               ↓

Grain Based                                      Grain Based                               GIN – Grains, Juniper Berries                                                                                                 LIQUEURS – different herbs and spices

BEER – Barley                      RUM – Molasses                                          BITTERS – Quinine flavoured

SAKE – Rice                          WHISKY – Barley, Rye, Corn, Rice

VODKA – Grains, Potatoes

Fruit Based                            GIN – Grains, Juniper Berries

 

WINE – Grapes                      Grape Based

CIDER – Apples                    BRANDY – Grapes

PEERY – Pears

 

Miscellaneous                         OTHERS

 

MEAD – Honey                     TEQUILLA – Cactus

PULQUE – Cactus                CALVADOS – Apple (France)

APPLE JACK – Apple (U S A)

AQUAVIT – Denmark

OUZO – Germany

SILVOVITZ – Yugoslavia

 

 

 

SPIRITS

  (Whisky, Brandy, Gin, Vodka, Rum)

Definition:

Spirits are a potable alcoholic beverage obtained from distillation and fermentation of fruits / cereals / grains / molasses and vegetables.

* A Sprit is a distillate or fermented “Liquor” (Wash) the most common ingredient used for making potable spirits is Cereals and Grain.

* Distillation concentrates the strength of the Liquor

History about spirits

The first sprits made around 4000 years ago. Opinion is divided as to whether the first stills were used by the Chinese to make Perfumes or by the Arabs to make Potable alcohol.

The stills are known by a word “Alambic” which is of Arabic region.

Even the history of distillation in Europe is uncertain. It is believe that the first spirits distilled from wine was called “Acqua Di Vita” or “water of life” from this word originated all other terms like  “Eav-di-vie” (Fr.) Acquavit (Norway, Sweden) “Akvavit”  (Denmark)

Similarly there has been mention of word “Arak” in East Indies literature since 1800 BC distilled from sugar cane and rice.

Every potable spirits consists of water and ethyl alcohol with small quantities of other substance, which gives distinct flavour to the spirit.

4 Bottles of Wine   ————————-Þ 1 Bottle of Spirit

Distillation

The method of separating spirits from liquid is called, as “Distillation” in which Evaporation and Condensation take place simultaneously.

To obtain a sprit a fermented product is distilled which separates alcohol from the fermenting liquid by heating it at 78°c (173°F) in a container or a vessel called as “still”.

At the temperature of 78° the alcohol is converted into steam (vapours) and is collected in separate container through cooling pipes as a pure alcohol or Distilled Spirit. And the Water (with most of the most of the other ingredients) is left behind as the water requires Temperature of 100° C (212° F) for its Evaporation.

A Distilled Spirit can have as much as 95 % Alcohol but when it is sold as a product such as Whisky, Rum etc Water is added to reduce the alcoholic content by diluting the distilled Spirit to 35% – 50% Alcohol.

There are 5 Basic spirits, which are:

1. Whisky
2. Gin
3. Brandy
4. Vodka
5. Rum

The other distilled spirits include

1. Bitters
2. Fruits brandies
3. Liqueurs (Cordial USA)
4. Tequila
5. Marc & Grappa (Grape Brandy) made by distilling the fermenting Liquor obtained from pips, skin & other residue of Grapes left after the pressing of the Grapes for the production of Wine.

(Marc – Burgundy, France     Grappa – Italy)

Fruit brandies

1. Kirsch (Fr.) – it is made with Black Cherries & it is colorless used for cooking purpose it is prepared in France, Germany & Switzerland.
2. Calvados – It is Apple Brandy from France.
3. Apfleschnapps – – It is also apple based from Germany
4. Apple Jack – again a Apple Brandy from England
5. Slivovitz – It is made from Plums & come from Yugoslavia, Czechoslovakia & Central Europe. Mirabelle & Quetsch are Plum Brandies from France.
6. Pear brandy – From France and Switzerland it is labeled as Poire Williams
7. Framboise – (France) made from distillation of fermented Raspberries & it is colourless.
8. Krisch – colourless, made from Cherries generally used for cooking purpose.
9. Schnapps – It is national drink of Scandinavian countries. It is a type of Vodka, produced in Germany. It may be or may not have flavour (Denmark – Schnaps, Norway / Sweden / Netherlands – Snaps).

Service of Schnapps: They are served Ice Chilled, Neat in a Shot glass as an Aperitifs                                     followed by a Beer.

9. Araq / Arak / Arrack / Arraki / Racki/ Raki / Rakija – “Araq” is an Arabic word used for “Juice/ Sap.” There are claims that it was first made in India around 800 B.C. Araq is not really one drink but a group of clear, distillates for which the base material & methods of production varies according to region of origin.

E.g. In Java & Sumatra – Sugar cane & rice is used, In India from Sap of Palm tree

Raki – In an aniseed flavor spirit produced in Greece & Turkey.

 

Measurement of Alcoholic Strength (PROOF SYSTEM)

            Due to the absence of the appropriate equipment, it was difficult to measure the alcoholic strength in a Spirit. Therefore a Chemical Test was designed in which Equal Ratio of Gunpowder & Spirit was mixed & ignited. As it Burnt rapidly with the Blue Flame, it was called “PROVED SPIRIT” (PROOF SPIRIT) If did not Burn or Burnt with fairly it was called “UNDER PROOF”. And if it burst into an Explosion, it was called “OVER PROOF”. The basis of charging the Spirit was only these 3 Categories.

But due to advent of modern methods of measurement like Hydrometer it became possible to measure exact % of Alcohol by Volume at a specific Temperature.

According to the British Customs & Excise Act 1952, all International Brands must carry 2 Units of measurement:

• Simple % of Alcohol, which is also known as Gay Lussac (GL) Proof or French Proof /OIML Scale – Organization Internationél Metéoralgique Légale
• The Second is British Proof / Sikes in ( ° ) Degree
• Third is American Proof, which is half of actual % of Alcohol by Volume or otherwise half of the GL This measure is found in American Wines & Spirits.

All the measurement and Proof are mentioned at a Temperature, which is 60°F or 16°C. British Proof is still a standard measurement of Potable drinks. Spirits alcohol level are often quoted in  “ ° Proof ” The Proof Scale in the United States runs from 0° – 200° (200° on the scale equals 100% Alcohol by Volume) This is only applicable for Wines and Spirits.

In Canada & Britain the Proof the Proof Scale runs from 0° – 175.2°. This means that 175.2 ° (200° in United States) represent 100% Alcohol by Volume (French Scale)

            To convert from ° Proof to Alcohol by Volume, Proof must be multiplied by 57.1%      (because 100 is 57.1% of 175.2 °Proof)

            Thus in Canada & Britain 80 °Proof is

            57.1 x 80 = 45.7 % Alcohol by Volume      OR

            100° British Proof = 57.1% GL Proof  

Therefore 75° British Proof will be

57.1 / 100 X 75 = 42.8% Alcohol by Volume

                        The French had always use Simple alcohol % by volume as their Proof. It is also called as “Gay Lussac / GL Proof”. According to GL a spirit of 100 ° Proof is one which contains 57.1% Alcohol by Volume    

In India the Indian Custom & Excise Department  has specified taxes precisely on the % of alcohol Volume / Volume. The standard Spirit for consumption should have Alcohol not exceeding 42.8% Alcohol Volume / Volume. Any drink above that % will invite much higher taxes as specified for rectified Spirit.

 

100%		100%    =	200°		=    175.2°			Absolute       Alcohol
90
80
70
60		57.1%    =	114.2°		=       100°
50%		50%       =	100°
40			80°
30
20		20%       =	40°
10
0%			=           0°		=           0°
	% GL (Gay Lussac)			American or  US Scale		British Scale          Or  Sikes Scale
	French Scale			° Proof		° Proof

 

 

 

 

Both Sikes (British) & American Scales retained the concept of “ º PROOF” Spirit.

* An easy way to convert Alcohol by Weight into Alcohol by Volume is to multiply the Weight by 1.25

 

 

 STILLS

All sprits are produced by distillation method. There are two main type of stills are used for distilling the spirits.

1. The Pot still (Whisky, Brandy)
2. The Patent still (Continuous still / Coffee still / Aeneas Coffee.)

(1)        The pot still

Pot stills is copper vessel (which is a good conductor of heat and doesn’t react with alcohol) it is also termed as Alembic still. In which fermented liquors (wash) is heated which is collected in coiled copper pipes of decreasing diameter, which is cooled, by water bath or cold water Jacket, It is enclosed by tank or condenser, and the distillate or distilled spirit is collected in Three different Chambers.

1. The first chamber collects – Head (Methyl alcohol)
2. The second chamber collects – Heart which is Pure / Potable liquid (Ethyl Alcohol).

• The third chamber collects – Tail / Feints (Residue)

The head and tails are not used but the Heart is used as a potable alcohol.

The Pot still is not used these day’s due to the following Factors or Disadvantages.

1. It needs cleaning after every boiling.
2. It requires constant attention to maintain required temp. (78°c – 100°c)

• Spirit made by pot still method has impurities.

1. Impurities take time to nature; there all distillers are legally bound to mature spirit for minimum of 2 yr. before sale. If is distilled in pot still.
2. Distillation needs to be carrying out twice in this method.
3. Maturation of sprits takes place at higher alcoholic strength (70%) This will be reduced to 40% by adding pure water before boiling.

• Head (Fore – shots) these are toxic methyl alcohol which is poisonous at first place in the process.
• Heart: is Drinkable alcohol.

1. Tails / Feints – The poor quality, low alcoholic strength, last part not used for drinking purpose.

Spirits made by pot still method Includes Cognac Brandy, Irish Whisky / Malt Whisky, Bourbon Whisky, Pungent Rum etc.

(2) The Patent still / Coffee still / Continuous still –

The patent still was invented by on Excise Officer “Aeneas Coffey” in Dublin city in 1831 it has two columns.

Which are more than 15 m tall (approx 80 ft.) generally made up of Stainless Steel. Both the columns are divided in to several chamber it can produce 10,000 gallons of spirits per hour. In this the fermented liquid is heated by steam. The process is used for regular brands from Grain Spirit. This method is much faster and can be continuously used. There is no Vapours loss in this method.

Advantage of Patent Still Method.

1. It needs only one cycle / operations to produce potable product (Spirit).
2. It does not require repeated clean after every use.
3. It produces much strong spirits then the pot. Still.
4. Nearly all the impurities are removed to given pure spirit.
5. Patent still spirits do not require being maturation before sale.
6. Heads and Tails are automatically removed in the process.

This is the most modern way of producing Spirits or Alcohol for social drinking and for the use in chemical plants. Laboratories as wells as for Perfume and Petroleum Industries. The spirits produced by using this method are Grain whisky, Light rum, Vodka & Gin etc.

 

Maturation of spirits –

 

The spirit distilled in Patent Still like Vodka, Gin and Regular Brands are not matured as they are termed as High Proof Spirit (190° Proof) but the Spirits like Scotch & Cognac, which is distilled by Pot Still requires a proper maturation as they are also termed as Low Proof Spirit (70% or 140° Proof – 145° Proof).  Ageing can be from 2 Years to 50 Years. The amount of maturation actually depends on:

1. Presence of Congeners (Impurities)
2. The Base (Grain) from which the spirits, being produced, various other Ingredients and on the process of manufacturing.

During the maturation these congeners interact with one another in Oak Wood Cask or Barrels which is porous in Nature and allows the spirit to breathe, beside these the Wood provides or Impart color to the spirit. The wood Oak Wood Barrels used for Maturation may be New or the used one for Spirits.

The Wood Cask or Barrels used are some time Charred (like in case of Scotch Whisky) It is a process in which inside of Cask or Barrels is treated with smoke produced by a Coal Peat which give Smoky Flavour to the Spirit.

Maturation is never ending process in which Congeners react with air, wood & other congeners to produces an improved Quality product.

 

WHISKY

WHISKY (Canada & Scotland)

WHISKEY (USA & Irish)

The word whisky is originated from the word “Uisgebeatha” in (Scotland) or

“Uisgebaugh” in (Ireland) which means “Water of Life” It in believed that Christian Monks brought the art of distilling from Ireland to Scotland, and the oldest registered distillery is “Bush Mills” in Scotland (1608).

Although Whisky is made in many countries including Germany, Australia, Ireland, Canada, & USA. The American & Irish spells the word as “Whiskey” where as Canadian & Scot’s spell the word as “Whisky” there are few minor differences in the manufacturing process Whisky/Spirits from country to country but the basic manufacturing method remains same.

Whisky is a spirit made from the distillation of fermented “Mash” of Grains usually Barley, Wheat, Maize (corn), Rye or a mixture of two which is matured in Oak Wood Cask mainly two types of Whisky’s are there –

1. Malt whisky.
2. Grain Whisky

Malt Whisky

It is made from Malted Barley. This malted barley is soaked in hot water which is known as “mash”. This mash is grinded to give a sweet liquid called as “Wort”. Yeast is added to this wort for Fermentation, which produces “Wash”, or “Fermentation Liquor” or “Distiller’s Beer” With an Alcoholic percentage of 7% – 10%. The wash is now goes into Pot Still for Distillation & results in Low Proof Spirits, which are redistilled to produce                                 “Malt Whisky” having high alcoholic content.

The whisky is now kept in Oak Wood Cask (Old cask that is used for maturation of Sherry, Brandy are also used) to add some flavour & colour to the final product. The Whisky is matured in cask for a minimum of 3yr. although it can remain up to 5yr. As once it is bottled it would not improve further.

 

Styles of Malt Whisky

SINGLE CASK MALT:  The whisky from a Single cask matured for a specific number of Years. This is then bottles to mark Special Event / Special Occasion. This is also termed as   “Specials”.

 

SINGLE MALT: sometimes also termed as “STRAIGHT MALT WHISKY”, this product is from a Single Grain & from Single Distillery.

VATTED MALT WHISKY:  The blending of Single Malt from Two or More different Distillery. 

 

SCOTCH WHISKY;

            Scotch whisky is the name given to the Whisky Distilled in Scotland. Blended Scotch whisky’s are also called as “Grain whiskies” distilled in Patent Still from Unmalted Barley / wheat / maize / corn etc. & Malt Whisky is distilled in a Pot still from Malted Barley. 

Scotland produces the Finest Barley in the World and this is when combined with Soft & Gentle Water from “Highland Streams” is the reason for the distinct Flavour of the Scotch whisky. The four major regions, which produce Scotch whisky, are.

1. The Highlands
2. The Lowlands
3. Campel town
4. Isley
5. Highland: It is a famous for its river “Spey” the water from his river is used for the distillation of Scotch whisky. Some popular brands from this region are Glenlivet, Glen Grant, and Glenfiddich.
6. Lowland: Whisky from this area is used for blended purpose.
7. Campeltown: Some popular brands from this regions are – Dalmore and Glenmorangie
8. Islay: Bowmore.

Each regions produces whisky with distinct characters.

 

 

 

Manufacturing Process of Scotch whisky:

1. Screening: The barley is passed through “Screens or Belts” to separate inferior grains and other foreign materials. The best grain is sorted and stored.
2. Malting: The screened barley is then Soaked or Steeped in tanks for 2 / 3 days (Approx 70 hrs.) It is than removed and spread on the malting floors and sprinkled with warm water, which allows the Grain to germinate till ¾ inch long sprouts are obtained. This barley is termed as “Green Malt” Or “Mash” during this process the starch get converted in to “Diastase” (Enzyme), which has a property of converting the starch into sugar i.e. Maltose & Dextrin which is fermentable.
3. Drying / Kilning / Milling / Grinding: In this process the Mash is dried over “Kiln” directly above “Peat” fire which is a carbonized vegetable charcoal and it imparts a Smoky Flavour to the Grain. After this the dried mash is Grinded.

** There are 4 types of Charcoal: Lignite, Anthracite, Bituminous and Peat

4. Mashing: the grinded Malt is mixed with warm water in a Tub which is called as “Mash Tun” & vigorously churned to make a liquid called as “Wort” In this process the starch gets converted in to sugar (Maltose or Dextrin)
5. Fermentation: The wort is now transferred “in to “Vats” where small quality of cultivated yeast is added. The yeast act upon the sugar to produce Alcohol & CO_{2 GAS} when Fermentation is completed the liquid is termed as “Wash” or “Beer” or “Fermented Liquor” having Alcoholic Strength of 7-10 %.

 

Equation for alcohol –

C₆H₁₂ O₆        + Yeast      / at (20°C)       = 2C2H5OH    + 2CO²

(Sugar)     Micro Organism              (Ethyl Alcohol)  (Carbon Dioxide)

This is the first chemical equation expressed by Mr. A. Lavoisier (1789)

Zymase: Is the enzyme responsible for this reaction to take place.

6. Distillation: The wash goes in to a “Pot Still” for distillation. The first distillation produced a distillate of low alcoholic strength which is known as “Low wines”, these low wines are then redistilled to give a spirits of 140°-142° proof (70% – 72% Alcohol) This Spirit is now transferred to Oak wood Casks or Barrels for maturation. Before bottling the whisky the Alcoholic strength is bought down to 40% – 42% Alcohol by volume by adding distilled water to it.
7. Maturation: Scotch whisky is matured for a minimum of 3 years by Law and it can be matured up to 20years and more.
8. Blending: It is done when the Whisky is 3-4 years old. A master blender indicates the correct proportion of Highland, Lowland, Campeltown, and Isley malts. The blending is done in a large “Vats” by Rotating Paddles for a proper mixing.

 

Grain Whisky:

Grain Whisky or Blended Whisky can be produced with unmalted Barley or any other Grains like Wheat, Maize (Corn), Rye etc. Generally these are distilled in Patent Still. And as Raw Grain (without Malting) is used for making this, it is termed as Grain Whisky.

These Whiskies’s are blended with Malt Whisky’s to give a Quality Product. These are lighter and palatable due to blending with malt whisky. They do not require maturation after once it is blended.

 

 

 

Some of the famous Scotch whisky’s are:

Scotch Whisky	Blended Scotch Whisky
Glenlivet	Johny Walker (Blue, Red, Black, Gold)
Glenmorangie	Dimple Haig
Glenfiddich	Chivas Regal
Dalmore	Vat 69
Macallan	Royal Salute
Bowmore	Teacher’s special
Knockando	Old smuggler
Gragganmore	White Horse
Taliskar	Black Dog
	Ballantine
	Bell’s

 

 

 

 

Some Difference between Malt & Grain Whisky’s are:

 

	Malt Whisky		Grain Whisky
1	It is produced from pot still method	1	It is produced with patent still method.
2	It can only be produced from malted barley.	2	It can be made from any grain.
3	In malt whisky imperils are there.	3	No is less impurities are presented.
4	It is a straight whisky.	4	It is a blended whisky
5	They lasses it’s flavor once the bottled is opened.	5	It will not loose any flavor after the bottle is opened.

 

In General there are Four types of whiskies:

1. Scotch – from Scotland
2. Irish – from Ireland
3. Canadian – from Canada
4. Bourbon / American – from USA

 

Further there are three styles on the basis of its maturation.

1. Deluxe: – Matured for a very long period.
2. Premium: – Matured less than a Deluxe whisky and more than Regular.
3. Regular: – these are Regular Brand matured for a very less time.

 

Irish Whisky

It is distilled from the mash of Malted & Unmalted Barley or Grains in a Pot Still e.g. Unmalted Barley, Wheat, Oats & Rye together.

 

 

 

 

	Irish whisky		Scotch Whisky
1	It is distilled thrice in a pot still	1.	Distilled twice
2	Whisky is spelt as whiskey	2	Spelt as whisky
3	It is matured minimum for 5yr	3	It is matured minimum for 3 yr.
4	Originally Irish Whisky is not Blended	4	It can be Blended.
5	Unmalted & malted barley can be used.	5	Malted barley is used.
6	Peat coal is not used. For roasting the Barley.	6	Peat coal is used. To roasted the malted Barley.

 

American Whiskey’s

Irish & Scottish settler’s introduced the style of making whiskey to America in mid of 17^th century. Bourbon Whiskey is America’s most famous whiskey. It takes its name from Bourbon Country in Kentucky from where it is originated. All American whiskeys are produced by “Patent Still” method with the exception of “Old Crow” which is produced by “Pot Still” method. The following standards have been set up by the USA govt. for all the whiskeys produced in the country.

1. They must be made from a fermented mash of grains and should not be distilled at less than 190° Proof.
2. They must be reduced to 125° Proof before maturation in oak casks and should not be bottled at less man 80° – 85° Proof (40% – 42%).

US whiskey labels:

1          Bourbon: There are straight whisky’s not blended with other & Spirits or Whisky’s Straight bourbon whiskey’s are from a Single Distillery it is also termed as “Straight Whisky”.

2. Blended Straight Whiskey: It is a blended Straight Whiskey with other whiskeys. And have Soft &Smooth Flavour.
3. Blended American Whiskey’s: It is a blend of straight whiskey and Neutral Spirit.
4. Single Whiskey’s: Single Whiskey’s are intense and character full in flavour.
5. Sour Mash Whiskey’s: Some bourbon whiskies are made with sour mash in the distillation process; this is made by using spare mash from one fermentation to start the next fermentation.
6. Sweet Mash Whiskey’s: made from freshly developed cultured Yeast.

 

7. Other Styles of American Whiskeys:

Corn Whiskey: – made from mash containing 80% of Corn (Maize).

Rye Whiskey: –This Whiskey is produced in Maryland & Pennsylvania. It is made from Grain mash, which at least contains 51% of Rye in it e.g. Jim Beam.

Tennessee Whiskey: This is a mash whiskey. After Distillation Whiskey is Aged in a special Cask made up of sugar Maple Tree which grows in Tennessee Highland, it provide soft & mellow character, Unique Flavour & Bouquet to the Whiskey.  Jack Daniel is the best-known Tennessee Whisky

 

Canadian Whiskey: Canadian Whiskey’s are made of Rye & Maize. Rye Whisky’s are termed as Canadian Whisky because it is believed that all Canadian Whisky’s are made from Rye. These are distilled in Patent Still. They are light in Character and ideal for Cocktails. It is matured in Charred Oak Barrels for minimum of 3years e.g. Canadian Club, Seagram’s, Hiram Walker, Gilbey’s Canada, and Wiser’s Oldest.

 

Japanese Whisky: These are blended whiskies e.g. Old Suntory, Royal Suntory.

 

Service of Whisky:

Whisky is generally served in Old Fashioned or High Ball Glass. Whisky is best when served neat but the personal preferences dictate whether it is served on the Rocks, with Soda, Mineral Water or with mixer’s such as Cola, Tonic Water etc.

 

Brand Names

 

 Irish Whisky’s

1. Old Bushmills
2. Black Bush
3. John Jameson’s (1780)

 

 

 

 

American Whisky’s

1. Jack Daniels
2. Southern Comfort
3. Jim beam.
4. Four roses.
5. Old Grandand
6. Wild turkey
7. Cougar

Indian Brands                                                            IMFL (Indian Made Foreign Liquor)

1. Aristocrat Teacher’s
2. Bagpiper Something Special
3. Gilbey’s Passport
4. 8 P.M. 100 Piper’s
5. Royal Challenge (RC)
6. Red Night
7. Diplomat
8. Officer’s Choice

 

RUM

Another Early distilled product was Rum. The First record of Rum is from 17^th century in       “Barbados”. “Sea Pirates” made rum famous. The Rum is a product from sugarcane & Arabs brought it to Europe in 636 A.D.

There are various theories about the origin of Rum, one of them being is it is distorted version of the word “Aroma” on account of its powerful fragrance. The more accepted derivation is “Rumbullions”, which means strong liquor. Earlier it was considered as a drink of slaves in West Indies as the production of Sugarcane was in abundance there.

It is also said that Rum is derivation of the Latin Word “Saccharum” which means sugar.                         # # Admiral Vernon (nick name Old Grog) has been associated with rum; he was first who started mixture of Rum & Warm Water referred as “Grog”.

 

 

Definition:

Rum is a sprits made by distilling fermented sugarcane product usually ‘Molasses’.  “Molasses” is syrup and is by product of Sugar Industries from which sugar can not be obtained by further refining.

Sugar cane grows all over West Indies, Jamaica, Trinidad, Barbados, Demerara in abundance and reputed rum come from all above mention Countries.

Rum is particularly palatable in cold countries and climate, which is why it was quickly adopted as a drink in England and other European Countries.

 

Processing (Making) of RUM

To process starts with the harvesting of sugar cane. The cane is pressed in “Rollers” or “Crusher’s” to extract cane Juice and leaving the residue behind which is known as “Bagasse” which is used as ”Fodder” and “Fuel” by Factories or in different industries. The cane juice is now clarified than boil in large vacuum pans till the degree of crystallization is achieved. The liquid obtained is put into Centrifuge or Large Fast Rotating Drums, which separates sugar Crystal and Molasses. (Glucose)

The Molasses obtained thus are mixed with water and undergoes Fermentation, after which it is distilled in a Pot Still in case of Jamaican Rums & for Trinidad and Demerara Rums patent still is used for Distillation.

Verities of Rum:        Rum can be classified in to:

1. Light Bodied Rum.
2. Heavy / Full Bodied Rum.

1. Light bodied Rum: This refers for Dry Rum (i.e. it is not very sweet) made in Spanish speaking Countries like Spain, Mexico, Haiti, Puertorico, Venezuela etc.
2. Full / Heavy Rum: These are Dark rums having Pungent Flavour comes from English speaking countries, Jamaica, England, Trinidad, Barbados.

In making of Rum there are Two types of Fermentation:

Types of Fermentation:—-           1. Quick fermentation.

2. Slow Fermentation.

 

 

 

1. Quick fermentation. : This fermentation last’s no longer than 2-4 days, it is associated with the production of Light Bodied Rum. The rum produced by this fermentation method is also termed as white rum.

Puerto Rico & Cuba: All rum produced at these places is Light Bodied and aged in Oak Cask for 1-4 years. The rum has very Light Body Colour and “AROMA” a small amount of caramel is added in oak cask to give a little colour. The Light colored, neutral Rums are termed as “White or Silver rum”. The amber colour are most flavored rums and are termed as “Gold or Amber rums”.

2. Slow fermentation: This may last up to 12-20 days and is associated with the production of “Dark and Full bodied rum”. The rum produced by using this fermentation is

Jamaican Rum: The fermented liquor is distilled twice in a Pot Still at 160° Proof, all Jamaican Rums are full bodied, Blended and matured for 5-7years.

Brand Names:

Dark Rum                   Light Rum

Captain Morgan          Bacardi

Bourbon court             Ron Rico

Myer’s                         Tropicana

Mount gay                   Daiquiri

Lambs navy                St. James

Appelton                      Dry Cane

 

Jamaican Rums	Demerara Rums	Puerto Rico Rums	Indian Rums.
Captain Morgan	Lambs Navy	Don – Q	Old Monk, Old Adventurer
Lemon Hart	Old Jack Dark	Ron – Rico	Sea Pirates, XXX
Appleton	Lemon hart	Ron – Merito	Black Bull, Naval
Myer’s		Mount gay	Hercules
		Ron Bacardi	Captain Henry
			Sikkim, Contessa

 

Note:   Ron                 =          Rum

(Spanish)                       (English)

 

 

Brandy:

Brandy is most universal common of all the spirits in the world, one can say if Brandy is Prince of Spirits than the Cognac is Queen of Spirits.

No one perfectly sure of how Brandy come to be so called but some say Brandy is derived from a Dutch word “Brand – wijn” some says it comes from a German word      “Brantwein’ which means “Burnt Wine” which is referring to the heating of the wine in the distillation process which gives Brandy and ultimately the word become “Brandy” in England.

Definition:      Brandy is a potable spirit obtained from the distillation of wine or a fermented mash of fruits, which has been aged in Woods for some time.

Cognac:         It is a region in France just north of Bordeaux, which produces the world finest brandy. Brandy can be produces where ever the wine is made from grapes but two brandies stand for their quality as a fact there manufacturing is controlled by law in each case in France are:

1. Cognac
2. Armagnac

The Grape from which the Cognac is made is ‘Ugni Blanc’ locally known as          ‘St. Emillion’ from which the finest brandy is produce.

It is important to know that ”all Cognac are Brandy’ but all Brandies are not Cognac”. For the production of Cognac only 3 Grapes variety are permissible by law.

1. Emillion
2. Colombard
3. Folle Blanche

 

Cognac region divided in to 7 sub districts, which in order of quality are:

1. Grande Champagne
2. Petite Champagne
3. Borderies
4. Fins Bois
5. Bon Bois
6. Bois Ordinaires
7. Bois Communes Dits Á Terroir

Brandies in their traditional way are distilled in Pot Still’s. Cognac is matured in Casks of Limousine Oak for various periods. The Limousine comes from the forest near Cognac region. Brandy has Esters, Ethers, and Aldehyde etc., which reacts well in these Casks & results in Fruity flavour of Brandies. Brandy must be matured for a minimum of 5years.

Brandy does not age in bottles. The blending is done many months before the bottling of Brandy and it is also termed as “Coupage”. Caramel is also added for giving some colour to the Brandy.

Fine Champagne: This is one of the best Brandy produced by the grapes grown in   “Grande Champagne” and “Petit Champagne” district of cognac regions.

 

Quality marking in brandy bottles:

AOC (Appellation d’ Origin Controllě) it is body, which controls all standard and production of Brandy.

JAS HENNESY & Company, in 1865 started a system of “Stars” which denotes the age of brandy.

*           Matured for 5 yr.

**         Matured for 10 yr.

***        Matured for 15 yr.

But present day marking on brandy bottles by Hennessey are:

1. *** or VO =          Very Old – (15yr.)
2. (S.O) =          Superior Old (25 yr. old.)
3. (X.O) =          Extra Old – (45 yr.)
4. Extra =          (70 yr. Old.)

In general the Brandies have following alphabets on it’s labels

C         =          Cognac                                   V          =          Very

S          =          Superior                                  O         =          Old

P          =          Pale                                         X          =          Xtra

E          =          Especial                                  F          =          Fine

V          =          (5 yr. Old.)                               VS       =          Very Superior (10-12 yrs.)

VSO    =          Very Superior Old (15-20 yrs.)  VOP =          Very Old pale (Old 15-20 yrs.)

VSP     =          Very superior pale (15-20 yrs.)

VSOP =          Very Superior Old Pale (25 – 30 yrs.)    XO  =          Xtra Old (above 45 yr.)

 

Martell: It gives a marking as:

***                                            (15 yr.)

VSOP                                      (25yr.)

Cordon Blue                            (35 yr.)

Cordon Argent                        (above 60 yr.)

Napoleon Brandy:

It means to signify the superb and extravagant quality produced in 1810 – 1820 during Vintage years is referred as Napoleon brandy.

 

Brand name of cognac:

Remy Martin               J & F Martell               Jas Hennessey & Company               Camus

Courvoisier                  Castillion                      Sauvion                       Hine

Otard Dupuy

 

 

There are Four Shippers for cognac is:

1. Martell
2. Courvoisier
3. Hennessey
4. Rěmy Martin

 

Armagnac: It is another kind of Fine Brandy produced in France, it comes form Armagnac region in ‘Gascony’ near mountainous border of Spain. The principal grape variety as in Cognac is “Folle Blanche” used to produce Armagnac; this is also called as “Pique Poul” with other varieties like Colombord, Jurancon & Meslier etc.

 

 

 

The production like that of Cognac is controlled legally. It has 3 Sub Districts: –

1. Haut Armagnac
2. Bas Armagnac
3. Tenareze

Armagnac is matured in the Oak Wood Casks made up of Gascony.No sugar or caramel is added to Armagnac as its done in Cognac.

 

Brand name of Armagnac:

Delord             Ryst                 Castagon                     Mattiac                        Larres Single

 

Brandies from of other countries:

California:      Christian Brother’s                  Royal Host                  Korbel

Cresta Blanca                         Lejon                           Petri

Ahmaden

Spain:             Carlos – I                                 Capa Negra                Fundador

Greece:           Metaxa

India:              Doctor’s                                   Aristocrats                   Honey Bee

 

Vodka

 

Vodka: is a fine quality distilled Beverage, a neutral Spirit with a unique characteristic of being Colourless, Tasteless & Odourless. Vodka is Distilled at High Proof so it is free of Congeners, esters, Botanicals & other Ingredients which gives flavour. Vodka is rarely made from Potatoes but from Grains.

“Vodka” is a Russian Word “Voda” which means, “water”. Vodka is a National drink of Russia, Poland & has been made for over 700 years. There is a dispute between Russia, Ukraine & Poland, who actually invented Vodka but Englishmen associate Vodka with Russia, where it is principally made. The other Countries producing Vodka are Poland, Finland, Great Britain, and Czechoslovakia etc.

 

Definition: Vodka is a neutral Spirit, Colourless & Flavourless, distilled from any material like Rye, Corn, Wheat, rice or Potatoes at or above 190° Proof in a Patent Still, then Filtered finely to remove any trace of Congeners. It is served Cold & Neat swallowed in a Gulp and not sipped as most other Spirit do.

Ageing is not required but may be some distiller’s do age for a very short period of time in a Metal or a Glass Casks in absence of air.

The two well-known Vodka’s (or as some says Authentic Vodka’s) are “Stolichnaya”(from Russia) &  “Zubrowka”(from Poland). These Vodka’s are no doubt authentic like Authentic Scotch & are made traditionally. They are sometimes flavoured with Strong Herbs or Spices.

 

Some of the Flavoured Vodka’s are:

 

“Zubrowka”: One of the most highly esteemed Vodka from the Poland. This is flavoured     with a type of grass, which is only found in the forest of Eastern Poland. A blade of grass is placed in every bottle, which imparts Yellowish tinge & Aromatic Bouquet to the vodka.

Starka: It comes from Russia and distilled from Rye at 87°Proof and is nearest in character to the whisky.

Smirnoff: Vodka made in England is typical Vodka produced from grain spirit by Double filtration through certain wood Charcoal. It is Colourless, tasteless & is sold at 65.5°Proof & 80°Proof.

Wisniowka: This is sweet Cheery flavoured Vodka from Russia.

 

 

International Popular Brand names:

Smirnoff                      Stolichnaya                 Volga                           Cossack

Absolute Vodka           Russkaya                    Bolskaya                     Vladivar

Strogonoff                   Moscow Skaya

 

Indian Brands:

Red Czar                     White Mischief (Shaw Wallace)                     Fling

Aristrocate                   Romanov                    Red Riband                Haywards

 

 

Tequila:

History:

Tequila & Mezcal trace their origin back at least 2000 years, around the I st Century A.D. One of the Nomadic Tribes that inhabited in Central Mexico discovered that the Juice of “AGAVE” plant if left exposed to air, would ferment and turn into a Milky Mild Alcoholic Drink.

When the Spanish arrived in Mexico in the Early 16^th Century they brought the process of distillation with them. It was soon discovered cooking that the cooking  “AGAVE” pulp result in a sweeter Juice which is when fermented gives ‘Mezcal Wine” This wine is then distilled into a Spirit called as “Mezcal”.

Evaluation of Tequilla:

In 1656 the village of “Tequilla” (named for the local Tequilas Tribe) was granted permission for the production of “Mezcal”. Gradually the locally produced Mezcal came to be known as “Tequilla” (from the state of Jalesico)

The oldest still – existing distillery in Tequilla (town) dates back to 1795 when the Spanish crown granted a distiller’s license to a local producer by the name of                 “Jose Cuervo”.

Tequilla and its Country cousin Mezcal are made by distilling the fermented Juice or SAP of Agave Plant in Mexico. The Agave is a spiky leafed plant of lily family.

By Mexican law the Agave Spirit called Tequilla can be made only from one particular type of Agave, “The Blue Agave” (Agave Tequiliana Weber) and can be produced only in specially designated areas, primarily the “State of Jalesico” in “West Central Mexico”.

While Mezcal can be made from the fermented Juice of other Species of Agave produced throughout Mexico.

 

Distillation:

            Traditionally Tequilla &Mezcal has been distilled in a Pot Still at 110°Proof (55% ABV). The resulting Spirit is a clear but contains a significant amount of Congeners & other flavouring elements. Some Distiller’s now redistills Tequilla in Patent Still to get a clear, Blender spirit.

 

 

 

 

 

Classification: There are 4 categories of Tequila

1. Silver/White or Blanco Tequilla:

They are clear with little or no ageing (if it is done, Not more than 60 days) Silver Tequilla are used for mixing and blending fruit based drinks.

2. Gold or “ORO” Tequilla:

Is unaged Silver Tequilla that has been coloured & flavoured with caramel.

3. REPOSADO (“Rested”): Tequilla is aged in wooden Tanks or Casks for a legal minimum period of at least of 2 months and with better quality Brands spending 3 – 9 month in a wood. Reposado Tequilla is the best selling Tequila in the Mexico.

 

4. Aňejo / Old Tequila / Aged Tequilla:

Tequila aged in wooden Barrel. (Usually old Bourbon Barrel) for a minimum of 12 months. The best quality  “Aňejo” is aged for 18 months – 4 yrs.

 

Service of Tequilla:

Tequila is normally served at Room Temperature although some like it Ice Cold keeping the bottle in Freezer. Traditionally most of the people serve it in a “CABALLITO” a 2 Oz glass made exclusively for serving tequila.

Tequilla shot is taken with salt on one hand and a bite of Lime in other. First you lick the salt then swallow the Tequilla quickly and immediately bite the slice of lemon.

In many Restaurants in Mexico they bring a small tray with your favorite Brands of Tequilla in a “CABALLITO” with “SANGRITA”, Salt & Half lemon.

Sangrita: = Tomato Juice + Orange Juice + Salt + Worchester shire sauce.

 

Brand Name of Tequilla:

Jose Cuervo               Pepe -Lopez               Casa Noble                Don Julio                     Lapiz                           Don Tacho              Alteňo                          El Viejito                     Pura Sangre.

 

Tequila Based Cocktail:

Bloody Marry, Margarita, and Tequila Sunrise etc.

 

GIN:

 

A well-made Gin is a work of Art. Gin is a flavoured spirit and with out flavouring it would not be a Gin it would be Vodka.

The word gin comes from a French word “Geniĕvre” which means “Juniper”, a herb use for flavouring the gin. Gin first comes from Holland where it was called as “Geneva” and slowly the word became as “Gin”. The Credit of Introduction of Gin goes to William Orange from Holland in 1689. The word GENEVA still appears on certain bottles if imported form Holland.

The Real Home of Holland Gin is “Schiedam” Where it was made as “Schnapps”, often termed as “True Dutchman’s Drink”

Some believe that Doctor “Sylvius”, a physician and professor of medicine at Holland’s famous, “Universtiy Leyden” was the first to prepare Gin, for medicinal purpose as he was familiar with the properties of “Oil of Juniper Berries”(Its Botanical name is Juniperus Communis). The Oil from Juniper berries is very good for healing Kidney problems.

Definition:

“GIN” is a distilled spirit made from fermented Grain like Malted Barley, Maize or Rye with flavouring like Juniper Berries, Coriander Seeds, Angelica Roots, Cardamom Fennel, and Caraway seeds etc. are added to the base spirit and some flavouring are still kept as a secret are not matured but can be kept for few week, after distillation as it takes the flavour from above mentioned ingredients. It became so popular in Britain that is adopted as National Drink of Britain.

Holland’s Gin:

Gin from Holland is very full bodied, flavoured and posses good Aroma and taste. For making Dutch Gin equal quantity of Malted Barley, Corn and Rye is mashed, cooked and fermented into Beer and it is than distillated twice in a Pot Still at the 180° Proof (Ist Distillation) and 110° Proof (IInd Distillation)

During the IInd Distillation Juniper Berries and other flavouring botanicals are added. After Distillation Gin is filtered and before bottling it is than Diluted with water (94° – 98° proof.)

Note: Dutch Gin has a malted flavour it is not commonly used for Cocktail making.

 

 

 

 

Dry Gin:

Originally the term the Dry Gin / London Dry Gin signifies, all the Gin produced in London and the term has been adopted by American as well as by other countries. It is usually Dry and color less.

English & American Gin is different from Dutch Gin due to the difference in production method. For making these gins 75% Corn, 15% Barley & 10% other Grains are used. This cooked, Mashed & Fermented into a Beer. This fermented liquid in distilled in a Patent Still to obtained a pure spirit at 180° – 188° Proof and it is reduced to 120° proof by adding Distilled water the Spirit is now redistilled in a Pot Still with Juniper Berries Botanicals and other flavouring and before bottling it is reduced to (80° – 94° Proof).

London / Dry Gin:

It is purest form of Gin ready for consumption immediately after distillation. This gin have very little or no sugar (sweetness).

Booth’s Gin:

Gin which is Golden in colors and matured in Empty Old Sherry Casks for some time which gives the Golden colour to the Gin.

Plymouth Gin: This gin has a distinct flavor from that of London Dry Gin. This is strongly flavored with herbs and has a unique Aroma. Soft water is used for the Dilution of this Gin.

 

Brand names:

International – (London Dry Gin)    Booth’s            Seagram’s      House of Lords                                                                      Tanqueray       Gibley’s          Beefeather                                                                             Calvert.

(Dutch Gin)              Boll’s               De Kuyper      DoornKaat

 

Indian Brands:                                  Forbes             Aristocrat        Blue Riband                                                                           Blue Lagoon    Mcdowell’s      High society.

Note: Old Tom Gin.

It is made in Scotland mainly for export market. This is only gin sweetened with addition of sugar syrup.

 

Aperitif’s

            The word “Aperitif’ is derived from a Latin word ‘APERIO’ meaning, “to open” and generally consumed as a Pre – Dinner Drinks or before the Meal.

Aperitifs are Aromatised Wines made by the Infusion of Various Herbs and other Ingredients with Wine. The Wine is flavoured with Herbs, Roots, Flowers, Barks, Spices, Cloves, Ginger, Sand wood etc. The best Example of Aperitif is “Vermouth”.

The name Vermouth originated in France comes from word “Vermut” means     “Warm wood” or Absinthium (bitter flavoring).

In Germany it comes from word ‘Wermutt” and the modern name comes from these two words.

For these Aperitifs like other Aromatised Wines, there is No Vintage Year, No Defined Area and No strict rules for the production.

The first Vermouth was produced in Turin (In Piedmont, North West Italy) in 1786 by Antonio Carpano. Italian Vermouth is chiefly made around Turin and also in Sicily from blends of different wines, Fortified by fine Alcohol. To this base various flavouring like Herbs, Roots, Flowers, Fruits (Oranges), Angelica, Cinnamon, Coriander etc are added.

Vermouth can be Classified into Two:-

French Vermouth                                                      Italian Vermouth

French Vermouth: – is traditionally White & Dry while Italian vermouth is Sweet & Red. Both French & Italian Vermouth are made from White Wine but Italian Vermouth are sweet because the basic wine used for making is Sweet.

Italian Vermouth: – must contain not less than 70 % Natural Wine, 15.5 % of alcohol & 12% sugar if sweet & not less than 4% sugar if Dry.

Brand Names:-

French Vermouth                                                                                          Italian Vermouth

Saint Raphel                                                                                                   Rosso

Noilly Prat                                                                                                       Bianco

Chambery                                                                                                       Punt E Mess

Martini

Cinzano                                                                                              Australian Vermouth

Dubbonnet                                                                                                      Marko

Byrrh

Bitters

Bitters are spirit based aromatic mixture which has been infused with a variety of Botanicals such as Seeds, Roots, Leaves, fruits, Barks etc. They all are Proprietary Brands they have Quinine Flavour that’s why they have Bitter taste and are called as “Bitters”.

#   Once they were more known for their Medicinal Qualities rather than other uses.

#    Now a days they are used as Flavourings & Enhancers in Mixed Drinks.

A few of very famous Bitters are Campari & Amer Picon. Besides these two some of the Important & Well known Bitters are:-

Amer Picon:  It is a French bitter having flavorings of Cinchona Barks, Oranges etc; red in colour served as an Aperitif. It is Brandy based can be consumed neat or mixed with Vermouth, a dash of Grenadine or a soft drink.

Angoustra Bitters: It comes from Trinidad, introduced in 1824 from a recipe developed by a Surgeon Dr. Johann Benjamin. It was made in Venenezuela in a town then called “Angoustra” (now called as Bolivar). This drink was given to the soldiers for curing of Malaria. The base of Angoustra is Rum & Flavour of Quinine. It is Brownish red in colour used as flavouring in cocktails, like Pink Gin, Manhattan etc.

Campari: This is a National Drink of Italy. It has distinctive Brilliant Red colour & pungent flavour of Quinine. Campari is the mostly made in Milan. It is an excellent Aperitif. It is frequently drinked with soda or Tonic Water. It is used for making Cocktails like Negroni, Americano etc.

Orange Bitter: It originated in England & became very popular during the World War for making the Cocktails. It is produced from Neutral Spirit flavoured with Orange peel.

Some Other Famous Bitters are:

Bonne Kamp, Underberg, Peach Bitters, Fernert Branca etc.

 

 

 

 

 

Liqueurs: The word itself is derived from a Latin word “LIQUEFACERE” meaning “to make a Liquid” or “to dissolve a Liquid”.

Originally Liqueurs, or “Cordials”, as they are still often called as America, were developed for Medicinal Properties. They are called as “Digestifs” in France and generally consumed or served after the Meal at Room Temperature, or chilled on ice. They were popularized by Monks in France for Medicinal uses.

The Liqueurs are Alcoholic Beverages produced by combining a Distilled Spirit with Fruits, Herbs & various Flavouring Agents & are sweetened with little of Sugar or Honey.

Traditionally Liqueurs have been made by Infusion or Maceration and Distillation method & should have at least 2.5% sugar by weight.

The Modern First Commercial Liqueur Industry first Developed in France & Marie Brizard is often thought to be its Founder.Altough some Liqueurs have Medicinal benefits but most of them certainly help in Digestion.

Liqueurs can be divided into following Groups:

Generic Liqueurs: They may be made by any distiller anywhere. Their name simply indicates the Fruits & Flavourings used.

E.g. Crème de menthe, Curaçao

Proprietary Liqueurs: are made by a Single Distiller who has the Exclusive Rights to produce & sell a Liqueur of that name and the recipes are trade secret.

E.g. Bénédictine, Drambuie, Bailley’s, Irish Cream

Fruit Liqueurs: The Infusion or Maceration method is used for the producing these Liqueurs.

E.g. Fruit Brandies

Plant Liqueurs: are made by the infusion of Herbs, Leaves, and Roots etc in water or Spirits to extract Flavours.

E.g. B & B (Herbs/spices), Grand Marnier (Orange peels)

 

Manufacturing of Liqueurs: There are Three Methods for making Liqueurs, which are:

1          Infusion or Maceration Method

2          Percolation Method

3          Distillation Method

1          Infusion or Maceration Method: This method is very similar to the making of the Tea. In large Tanks, which contain Spirit, Flavouring Agents such as Fruits, Herbs etc. are steeped in it until it has absorbed all the Flavour, Colour and Aroma from the Agents. It takes around 6-8 months. The Spirit is then drawn off & filtered. This is then sweetened to desired taste by the addition of Sugar Syrup.

2        Percolation Method: The Percolation Method is somewhat like Brewing of coffee. The Flavouring Agents are placed in the Upper part of the Percolation Tanks (apparatus which operates on the same principle as Coffee Percolator) together with Brandy or any other Spirit, which is in the Lower part. The Spirit is then pumped up over the Flavouring Agents and allowed to Percolate through it carrying down the Aroma & Flavours. The pumping is repeated continuously for weeks/ months. The Spirit soaked Flavouring Agents then Distilled is mixed with Percolate & Sugar Syrup is added & filtered.

3         Distillation Method: This method is carried out in medium sized Copper Pot still. The Flavouring Herbs, Fruits are allowed with spirit in Pot still for soaking the Flavours for certain period is combination is then Distilled. The resultant distillate contains the Flavours & Aroma of the Flavouring Agents. This is then sweetened and may be some vegetable Colouring is added to make it appealing in Colour. It can be aged or botteled without ageing.

Brandy is the most often used Spirit for making Liqueurs. In Europe the term “Brandy” sometimes used to refer Liqueurs E.g. Apricot Brandy, Cherry Brandy, Pear Brandy

 

Some Famous Proprietary Liqueurs are: –

Bénédictine: it has to be the King & oldest of all the Liqueurs; Dom Vincelli First made it in the Bénédictine Monastry in the year 1510. It was rediscovered in 1863 by Alexandra Le Grand after several years of experimentation.

Marie Brizard: a famous name now, started with their renowned Anisette (Neutral spirit Base) Liqueur, which was First made from a Receipe given to Marie Brizard in 1755 by a Grateful patient who had returned to his Health.

           Her descendent now produces Anisette in Bordeaux Region of France, along with a wide range of other Fruit Liqueurs.

Chartreuse: is another famous French Liqueur which comes from the Monastry of “La Grande Chartreuse” founded by St. Bruno in 17^th Century. Its receipe is a secret and have more than 130 Herbs. It comes in two types Yellow (40% sweeter, less strong) & Green (55%, stronger & expensive)

Cointreau: It is again a French Liqueur having Orange Flavour made in Anger’s (place) & it is named after the family, which produced it in 1849.

                  The other Orange flavour Liqueur of France is “Grand Marnier” produced in 1827, having Cognac (Brandy) as a Base.

Drambuie:   The oldest Whisky based Liqueur, secret receipe handed by Bonnie Prince Charles in 1745. In Gaelic the word “Drambuie” means “a drink that satisfies”. It is sweetened with Honey.

Strega: is one of the Italy’s oldest Liqueurs made from 70 different Herbs & Barks. It is according to the tradition a Man & Woman who drink it will never depart from each other.

## If on the bottle of Liqueur DOM (Dio Optimo Maximo) appear it is Latin word which means “to the God, most good, most great”. Generally found on the bottle of Bénédictine.

Grand Marnier: first produced in 1880, dark orange coloured Liqueur. There are two varities:

Red ribbon (Cordon Rouge)   & Yellow ribbon (Cordon Jaune)

Other Important Liqueurs: A distinct Classification of Liqueurs is Difficult as so many are made to secret receipes; there are thousands of Liqueurs of every considerable Flavour, Colour, Taste and Aroma. Some of the most popular Liqueurs are:

 

Name	Base	Flavour	Country	Remark
ADVOCAAT 15– 18 %	Grape Brandy   G	Egg Yolk	Holland / Netherland	Dutch word means “Lawyer / Advocate ” makes it’s drinker talkative like Lawyer
AMARETTO  24 – 28%	NS / Apricot Brandy G	Almond / Apricot	Italy	450 year’s old
ANISETTE  25% – 30%	NS           P	Aniseed	France	Colourless
ARRACK	NS          G	———	Scandinavian Country	————
Bénédictine    43%	Cognac    P	Herbs / Spices	France	Very sweet, golden colour * B&B most famous mixture of Brandy& Benedictine
B & B     42% – 43%	Cognac / NS           P	———–	France	Brandy          50% Benedictine    50%
CHARTREUSE 40% – 45%	Brandy / NS P	130 Herbs	France	Yellow      40% Green      55%
COINTREAU      40%	NS          P	Orange	France	Anger’s – 1849 Square bottle
Crème de bananas 18% – 30%	NS           G	Banana	France
Crème de Cassis 18% – 30%	NS          G	Black Currant	France	KIR (Cocktail) = Champagne + CdC, invented by Canon Kir. Cassis = Black Currant & comes from Dijon Burgundy
Crème de Cocoa 18% – 30%	NS             G	Cocoa Beans	France
Crème de Anna 18% – 30%	NS         G	Pineapple	France	Anna = Pineapple (Fr.)
Crème de Vanilla 18% – 26%	NS           G	Vanilla Beans	France
Crème de Minthé 30%	NS           G	Pepper Mint	France	Is often served on a crushed ice & drink through Straws.
Curaçao 27% – 40%	NS            G	Green Oranges Bitter	France / Denmark	It’s generic name to describe all Orange flavored Liqueurs. Also an island which produces bitter oranges, peel is used for flavor.
CHERRY BRANDY 31%	NS / Brandy      G	Cherry	England	Best brand is Peter Heering
DRAMBUIE 40%	Scotch     G	Honey	France
GALLIANO 35%	NS     P	Vanilla	Italy	Golden coloured Liqueur, It is invented at the end of 19th century & named after Guiseppe Galliano, an Italian military hero of that time. The bottles are distinctive, very tall & fluted.
GRAND MARNIER 40%	Cognac   P	Orange	France
IRISH CREAM	Irish Whisky  G	Chocolate	Ireland
IRISH MIST   40%	Irish Whisky P	Honey	Ireland
KAHLUA           27%	NS   P	Coffee	South Africa
MARASCHINO BRANDY         30%	NS        G	Cherry / Almonds	———-
PEPPER MINT	NS         G	Mint	————
PETER HEERING 25%	NS / Brandy	Cherry	————
SOUTHERN COMFORT    37%	Bourbon Whisky    P	Peach	USA
STREGA     43%	NS	Herbs / Spices	Italy	STREGA means witch in Italian, it is a generic Liqueur made in Italy. Predominant taste of orange
STRAWBERRY BRANDY	NS	Strawberry	————–
TIA MARIA      32%	Rum      P	Coffee	Jamaica
TRIPLE SEC     25%	NS	Orange	France
FRANGELICO   24%	NS       P	———–	Italian	Hazelnut + wild berries +cinnamon + strawberry + Mango + Banana are different flavour
MIDORI	NS       P	————-	Japanese	Midori means “Green” in Japan

 

 

 

 

Cocktails:

Cocktails:   the origin of the word is disputed therefore a number of stories are associated with its name. The most common is that of a widow of an American revolutionary officer, who used to steal the neighbours chicken and decorated the glasses in the bar with the cocktails feather and thus it was called as “Cocktail”.

Jerry Thomas wrote the first book on cocktail in 1860, who also invented Dry Martini. Another famous bar tender Herry Johnson wrote a manual in 1920-1937.

 

Definition of a Cocktail: cocktail is a delicate mixture of ingredients (Alcoholic and Non Alcoholic) in which all the ingredients give their share in building a unique beverage / drink having individual characteristics of its own.

 

Qualities of Good Cocktails:

It should be Pleasing to the Eyes.

It should be served well chilled.

It should wet the Appetite

No single ingredients should dominate the flavour or taste of the Cocktail.

 

 

Bloody Mary: It was originated in France but the credit goes to the Harry New York Bar in New York. This bar is considered to be the birthplace of cocktail. The first time it was served in 1924.               The fashion of cocktail being the blending of ingredients and their service in Special glasses originated in America in early 20^th centaury and was popularized in 1930.

 

Different parts of a Cocktail: There are various parts of Cocktails:

 

Base: base must always be one of the Spirits and it constitutes the major part of the cocktail.

 

Modifier / Modifying Agent: this helps to build the character of the cocktail. The modifying agents may be one or more out of Liqueurs, fruit juices, syrups, flavoured wines, egg, cream, fresh fruits (like oranges, lime, lemon) tomato juice etc.

Uses of modifying agents:

It smoothens the sharpness of Liquor.

It add character to the flavour of main drink.(e.g. Vermouth)

It should not predominate the flavour of the Base.

 

Colouring or Flavouring Agent: flavouring agents include cordials, Liqueurs and fruit syrups like strawberry, pineapple, grenadine (Pomegranate).

Colouring agents impart colour to the drinks e.g. Crème de cassis impart purple, Crème de menthe imparts green, Blue Curacao imparts blue colour to the drinks.

 

Mixers: mixer is a non-alcoholic part of the cocktail, like fruit juices, syrups, aerated water etc., which is used to top up the drinks.

 

Garnish: it is a part, which increases the eye appeal of the Cocktail. It includes twist of a lemon, lemon zest, slices of oranges, lemon citrus fruits, cherries, olives, pineapple, etc. Garnishes used should be edible and should enhance the look of the drink.

 

Different Methods of Making Cocktails: there are three various methods by Cocktails can be made:

Shaken / Blended Method

Stirred Method

Build- up / Layered Method

 

 

Shaken / Blended Method: the cocktail in this method are prepared with the help of mixing jar (Cocktail Shaker), made up of Stainless Steel or glass and stirred with mixing spoon (Bar Spoon) which have a long handle and then these cocktails are filled in specific glasses and served.

E.g. Martini, Manhattan, Robroy

“Martini” – it is Dry gin and vermouth and garnished with green olives and twist of lemon. If instead of gin Vodka is used it becomes “Vokatini”.

 

 

 

 

 

 

 

 

 

 

 

 

 

Beer:     (3 – 8 % Alcohol)

Beer is considered to be the oldest Alcoholic Beverage, which was discovered probably by an accident. The story goes like that; some of the Nomadic tribes of the            Middle East decided to settle down to an Agricultural life, depending on the cultivation of Grains. They started cultivating Grains and in times of a Good Harvest, they stored their Grains. As these Grains were stored for a longer period of time, they started Sprouting & Germinating due to the Humid condition. The cultivators boiled this for making porridge by those sprouted Grains in hot water. This Grain released sugar into the Liquid forming a sweet tasting porridge, which they termed as “Crude Beer”.

There are Evidences that the Brewing process was established in Babylon (Greece) as early as 600 B.C. The Egyptians improved on the process, which was introduced at different places by Greeks through their trade routes. The Romans are the First to start Brewing process on a commercial basis to provide a substitute for wine.

Definition: The term beer has been derived from an Anglo – Saxon word “Baere” which means Barley. It is a fermented Beverage made from any Grain such as Barley, Wheat, Rice etc. & Flavoured with Hops is known as Beer. The main producer of Beer is Germany, England & USA. The Alcoholic Strength or Content of Beer ranges from 3% – 8%.

Essential Ingredients:

Water             (Spring or Natural)

Grains           (Barley) Hordeum Sativum

Hops              Humulus Lupulus)

Yeast            (Saccharomyces Cervisae, Saccharomyces Carlsbergenises

Cereals Adjuncts

 

1         Water: it gives body to the Beer, as 80 – 90 % in beer is Water

 

2         Grains:           (Barley)          Why???

• Barley is low in Protein and as Excess of Protein results in Cloudiness of Beer
• Barley is Economical Grain
• During the Germination process, the shoots remains inside the Grains (Husk) for several days before it merges out while in other Grains it grows on outside thus may be get damaged easily & also it can be easily attacked by the Micro –

 

3          Hops (Humulus Lupulus): The female flower of the plant Humulus Lupulus is used for making Beer. The hops impart Bitterness and Fine Froth to the Beer. It also act as a Preservative.

4          Yeast: Two varieties of Yeast are used:

Saccharomyces Cervisae: used for Top Fermentation, which works between Temperature  10-15 ºC? 

Saccharomyces Carlsbergenises: used for Bottom Fermentation works at a Temperature of 5-9º C.

5          Cereal Adjuncts: Besides the main ingredient Barley there certain other grains used for the making of Beer for balancing or adjusting the Protein content of the Barley Beer, these Grains are termed as “Cereal Adjuncts”.

                  Composition of a Beer (By Weight)

Water                                      88 – 91%

Alcohol                                   3.5 – 4.0%

Carbohydrates                      4.5%

Proteins                                 0.2 – 0.4%

Carbon Dioxide                     0.4 – 0.45%

Minerals & Salts                    0.02%

 

Manufacturing Process of Beer:

Malting: a controlled germination is induced by steeping the Barley in Water. In a        Traditional Malting process, the Grains are spread on the floor during this period, which may last for a week to 10 Days. This allows the Grains to Germinate. Now termed as “MASH”. In some cases the Malted Barley is Roasted / Smoked to give distinct Flavour

The Mash is than milled into “GRIST” before the Brewing process starts.

Brewing: The first stage of the Brewing process is to transfer “Grist” into a large vessel known as “MashTun”. There it is mixed with hot water forming porridge. The objective is to convert the starch into Fermentable sugar. Then the Grist is Clarified and Called as “WORT”.

This is the “Wort” by which Beer is Brewed. The Wort is then heated to the Boiling point for    1½ – 2½ Hrs. and the Hops are normally added at this stage, the Hopped Wort is than cooled before being passed to the fermentation Tanks / Vessel where the Yeast is added.

Fermentation: Beer falls into two styles depending on the Technique of fermentation used for it’s the Manufacturing

1) Top Fermentation                           2) Bottom Fermentation

1) Top Fermentation: This is carried out by Saccharomyces Cervisae. The temperature for Top Fermentation is 10-15 ºC and hence it produces CO² at a faster rate which pushes the Yeast to the top of the Beer it takes 5-6 days to complete. The Beer made by this method is termed as “Stout” & “Ale” (a Style of Beer very popular in England).

   2) Bottom Fermentation: It is carried out by Saccharomyces Carlsbergenesis. If a Beer is produced by this method, the Fermentation begins at a Temperature at 5ºC and goes up to 9ºC and lasts for 1-2 weeks and the yeast settles down at the Bottom during the process due to the slow production of CO².

Then comes the Second Phase of Bottom Fermentation, which is called as “LAGERING”, “RIPENING”, “CONDITIONING” OR “AGEING”. The German word “LAGER” which means “Storing” or “Resting“and all the Bottom Fermented Beer are termed as “LAGER BEER”.

Traditionally the Beer was Lagered for up to 9 months. During this period, a further Fermentation of some more sugar takes place; sometimes adding more Yeast stimulates this fermentation. The Beer is than Filtered.

• After fermentation is complete the ”Young” or “Green Beer” is stored in tanks for several weeks to several months. This storage is known as ”Lagering”. During this storage at 0º C there is further setting of:
•  Finely suspended Proteins
• Yeast cells and other materials

Finning: This is done with “Isinglass” obtained from the Bladder of Sturgeon Fish to clarify the Beer or to Remove Cloudiness from the Beer. Other materials used are Asbestos, Cellulose, and Silica etc.

Primming: This is solution of Sugar & Hops added to some of the Beers at Finning (Racking). The function of the priming is to encourage additional Fermentation by left over Yeast & add on more CO² and sweet taste.

Pasteurization: after Finning & Primming (if required) the Beer is filled in the bottles, and subjected to a Machine where it is Pasteurized at 140º F for about 29 minutes to kill the Bacteria, it is immediately cooled, Labeled & packed.

Note: Draught Beer is never Pasteurized (and for that reason the shelf life of Draught Beer is less)                                                              Types of Beer

BEER

 

 

 

LAGER                                                                                           ALE

(Bottom Fermentation)                                                           (Top Fermentation)

       

 

 

Light Lager                            Dark Lager                       Stout                                        Porter

 

LAGER: it is a generic term used for all Bottom Fermented Beers. The best popular type of Beer in America & India. Lager is a German word, which means, “to store”. It is produced by Bottom Fermentation; alcoholic Strength of Lager is 3.2% – 4%. All Indian &American Beers are Lagered. They have two styles:

Light Lager: Caramel is not added & the Barley is not roasted.

Dark Lager: They are brewed by the same technique but are made Darker in colour by roasted Barley &also Caramel is added. They are more Aromatic & Sweeter than the Light Lager.

BRAND NAMES

Light Lager                                                                                           Dark Lager

COOR          (U S A)                                                   CARLSBERG DARK LAGER (Denmark)

OLYMPIA     (U S A)                                                  SAN MIGUEL DARK             (Philippines)

BUDWEISER (U S A)                                                            LÖWENBRÄU DARK (Germany)

GOLDEN EAGLE (India)

GENESSE (U S A)

BECK’S (Germany)

HEINEKEN (Holland)

CARLSBERG (Denmark)

LONDON PILSNER (India)

FOSTER’S (Australia, India)

Other Styles of Bottom Fermented Beers:

1)         Pilsner: The World’s most Famous Beer Style from Czechoslovakia, It is also abbreviated as “PILS”, and it is pale golden in colour with an alcoholic Content of 4.5% -5%.

2)         Bock: This is another important Bottom Fermented Beer from Munich (Germany) It is dark Brown in colour & Alcoholic Strength not less than 6%. It is famous in France & Belgium

 3)        Dörtmundër: another well-known Beer from Germany having Alcoholic Content of 5%, this is Bottom Fermented Beer with fewer Hops added to it than a Pilsner.

 

ALE:  Ale is again a Generic name for all English Top Fermented Beers.It is usually copper coloured but sometimes is darker; it is brewed from the same ingredients as Lager. Ale are more aromatic and have more flavour with Alcoholic content ranging from 4% – 5%. They are made by Top Fermentation.

Ale most popular Beer of Britain E.g. Ballantine (U S A)        Barclay’s Winter (U K)      King of ale (U K)            Benskin Spring (U K)

Types of Ale:

1. a) Stout: In addition to all other ingredients roasted Barley is used. These are darker in colour, heavier & bitter than Porter.
2. b) Porter: Light variety of Ale, originally a local Beer made in London with roasted unmalted Barley. It was drunk in Ireland in 1973 and was every day Beer. The alcoholic content ranges from 5% – 7.5%. E.g. London Metro (London) Guinness (Ireland)

 

Other Styles of Top Fermented Beers:

1)         Mild Ale: It is dark brown in colour with addition of Caramel and popular in            Northwest England, alcoholic content is 2.5% -3.5%.

2)         Bitter Ale: Bitter ale is most popular drink in England. A distinct copper coloured Beer. It is much more heavily hopped than most of the other styles in the world. Some time extremely bitter having Alcoholic content 3% – 5.5% by volume.

3)         Brown Ale: Traditional Beer made in Britain. Brownish in colour and have some sweetness with Alcoholic content of 5% – 7%.

 

 

 

 

Life span of Various Beers:

Bottled Beer                          6 – 8 Months

Canned Beer                                     one year

Draught Beer                         48 Hrs                                    

 

Draught / Draft / Keg Beer: Draught or Draft (in U S A) Beer is any kind of beer which is Drawn from Keg (Cylinder) instead of Bottled or Canned Beer. It is also termed as “Bulk Beer”. The Brewing process remains same as of bottled beer, but the level of CO² is lower than the other two styles. The apparatus used for Drawing the Beer is termed as “Beer Syphon / Pulls / Engine” the important parts of apparatus are: Gas Cylinder, Cask / Keg (also termed as “Bank”), Beer Line, Tap / Swan / Gun / Nozzle etc.

Note:  Different Breweries uses different systems & changes are made to improve from time to time.

Types of Beer

Lager:             A pale, light brew, it is stored for a specified period before being bottled or canned. This German word means “storehouse”.

Pilsner:        A type of lager beer, it is light with 3.0 – 3.8% alcohol and has a medium hp flavour.

Ale:               Top fermented, this kind of beer has distinct hop aroma. The alcohol content is around 4 – 5%.

Stout:           Dark with burnt flavour and strong malt aroma; it is heavily hopped and contains 5 –      6.5% alcohol.

Porter:          This is less dark than stout, even less hopped and is somewhat sweet. Alcohol content is around 5%.

Creamy Ale:            A highly carbonated beer that is produced by a combination of Ale and lager.

Malt:                         A strong flavoured, high alcohol content beer that ranges in flavour and colour.

Storage:

Bottled & Canned Beers are stored at a Temperature of 70º F

Draught Beer is stored at a Temperature of 26º- 30º F.

 

Service of Beer:

*           An ideal Temperature for service of Beer is 8º – 10º C

*           Lager Beer is served at temperature approximately 45º F

*           Ale Beer is served at Temperature of 50º F  

• Beer can be served in Beer Mugs / Beer Goblet / Beer Glass or a Tankard, depend on Establishment.
• Note:  German and Swiss way of drinking Beer is in Stoneware Mugs.

Style of Service:        There are two styles for service

1)         With Head (i.e. with Froth)

2)         Without Head (i.e. without Froth)

1)         With Head (i.e. with Froth) Whenever the Guest want his Beer with Froth the Beer is poured in the Center of Glass from the top. So that the CO² get sufficient room and develop the froth.

2)         Without Head (i.e. without Froth) Whenever the Guest want his Beer without Froth the Beer is poured on the walls of Glass and the glass is tilted so that CO² do not get too much of room and very less or no Froth.

• So whenever a Guest order a Beer it can be served in two styles, so one should ask whether the Guest want his Beer with or without Froth and serve accordingly.

Different Type of BARS:

 

1. Public bar or Pub’s: It is located in public area or lobby of a hotel, large in size and reasonable in rates. They are also terms as pubs. Food is secondary product offered in these bars.
2. Saloon or Lounge Bar: It is smaller size more comfortable and having intimate atmosphere. It is expensive and made for “Elites.”
3. Cocktail Bar: Ideally seen is International hotels elegantly furnished and extremely well equipped. They served various kinds of mixed drinks and cocktails with “Gimmicks” (Tricks), Skills and Art shown by (Juggling, Flaring) the bar tender.
4. Club or Night Club Bar: very expensive, exclusively meant for Elites. They serve lot of table Wines, Spirits, Beer etc. Generally have a bar counter with high stools, loud music in another feature of such bars with dancing floor and dance performers.
5. Dispense Bar / Service Bar: a bar where all the drinks are poured and made ready to serve elsewhere by waiters like Room service, Lounge, Coffee Shop etc. This does not have any display counter. It is located in the back of the house area.
6. Wine Bar: A Bar counters where wines are served by Glasses unlike in bottles at the Tables. And proper service of wine is carried out. Generally wines served with limited choice of other Liquor.
7. Mini Bar: In a Guest bedroom a smaller cellar / Fridge is added in which an assortment of soft drinks, Beers, & some wine are stored. It is customary to keep miniature bottles of Spirits also and some dry Fruits, Liqueurs chocolate, wafers etc. The actual consumption is recorded at Check Out Time and the bill is raised accordingly.
8. Wine Shop: Very few Hotels may have this concept of having a wine shop inside the premises where they dispense the drinks at cheaper rates for the room consumption (in house Guests).

Parts of Bar:

Area of Bar: Area required for person in a bar is 15 Sq. Ft. and bar counter area is 15 – 20% of total area of the bar.

Further the bar can be divided in to following parts.

1. Front bar / bar counter
2. Under bar / Under counter
3. Back bar.
4. Front Bar: The front bar is the main place used by the customer for having his drinks so it should objective the bar. Round bar counter is much more attractive than a straight bar counter. The counter must be 1 ½ ft. or us cm broad with 4-6 inches Cushioned area on the guest’s side for comfortable hand rest. The height of counter should be 4 ½ ft. or rest. The height of counter should be 3 ft. or 9 cm. can high with a foot rest is also important for a “Tipsy customers”

For the right selection material the following point should be considered:

1. They should have attractive design and finish
2. Resistant to stain, dampness and burning marks.
3. Easy to clean and should be durable.
4. Under bar / Under counter: This is the Barman’s / Bartender’s workshop, and should therefore be designed and arranged for the maximum convenience. The Under Counter should be 2½- 3 ft. high and the width of the counter should be 1½ ft. – 2½ ft. with fitted sink unit and Ice Cube Machine, Bottle chiller for Beers, Dispense bottle holder for quick service, drain board cum working space, shelves for storing the bottles in the under counter. Empty Beer crates, for empty bottles and containers, on one side Beer Syphon / Pulls / Engine for Draught Beers according to the number of Beer sold. Cupboards for storing Cigarettes and Cigars (Humidors) and others for storing disposable, accompaniments and other Equipments. Provision for dustbins should be there.

 

3. Back Bar: the back bar is   the   part of the Bar that is behind   the Bartender and   in full view of the customer sitting at the Front Bar. The bottom part of the Back Bar contains refrigerators (for Beers, Soft drinks and other bottled items such as Juices, Aerated water, Mineral water etc). Above these the selves or the Display Cabinet is there which Displays the Premium Brands of Liquors & Liqueurs available with the Establishment or Outlet. One shelf may also be used for storing the Glassware. Equipments such as Frozen – Drink dispenser and Glass Chiller (Froster) that can not be stored on the Front Bar will also be kept at this Back Bar area.

 Ambience of the bar:

Décor and Lighting play a great part in creating a comfortable environment. The utmost care should be taken to ensure that lighting does not affect the colour of the drinks and light should be such that the faces are visible. Fluorescent lighting can also be used to give different effects in the bar. Music should not be too loud to prevent the people from communicating neither to soft.

A good colour combination can make the atmosphere Comfortable, Restful and Romantic. Strong room fresheners, incense sticks of all kind should be avoided as the may spoil the Natural Flavor and Aroma of the drinks instead of these fresh flowers can be used by arranging them well for decorative purpose.

 

Various Licenses Required for Serving Liquors in the Premises:

 

 

L – 1                Wholesale License for IMFL                          

L – 1A             for Foreign Liquors to the Holder of other Licenses only

L – 2                for retail vending of IMFL / Beers

L – 3                for the service in the Rooms of a Hotel (to the Resident Guests)

L – 4                it is granted to the independent Restaurants for the Service

L – 5                for the service in the Bars / Restaurant attached to the Hotel

L – 5A             for the service in the Dinning Cars / Bars in a Luxury Trains

L – 6                retail vend of IMFL in duty free shops

L – 6A             retail vend of foreign Liquors in Duty free shops

L – 7                retail vend of IMFL in a military canteen

L –12B                        in the Bars attached with Cinema Halls

L – 18              for the Extension of Hours during which sale is permitted

L – 19              retail vend of the Foreign Liquors at the Private Clubs

L – 20              for Outdoor Catering, clients have to obtain this by paying

 

Equipments used in Bar: for the smooth operations of Bar certain Equipments / Tools are required, some of them are

Pourers & Measurers:

 

Peg Measurer / Jiggers:  are used to measure 30 / 60 ml (in India) or 25 / 50 ml of any Alcoholic Beverage in the Bar, it should be filled up to the Brim. The Measurer should be washed after each use.

 

Optic Measurer: This equipment automatically pours a measure of 30 /60 ml drink. These are fitted on the bottles mouth and inverted on to a glass whenever the measured quantity is required.

 

Speed Pourer: They simply controls & Direct the flow of the Liquid but they do not govern the quantity. Generally made up of plastic.

 

Standard Cocktail Shaker: The stainless steel Cocktail Shaker has an inbuilt strainer. This is used where relatively few Cocktails are made. It has a S.S. lid to cover the shaker.

 

Standard Boston Cocktail Shaker / Hand Shaker: It has two parts; a stainless steel Shaker & a mixing glass (a heavy glass container) that fits on top of the S.S. Shaker.

 

Hawthorne Strainer: it has two parts, the Frame & the wire coil, used for straining the mixed drinks and cocktails. The wire coil / spring fits on top of the glass & the liquid can be strained into fresh glass.

 

Tatstevin: it is a small cup of silver or EPNS used for tasting wine originated from France. The wine taster’s find a Silver Tastevin shows the wine with more Clarity then the Stainless steel or glass would give. Silver also doesn’t impart foreign taste to the wine. A ring and the thumb wrist are fixed to one side of the cup. A ribbon is run through the ring to keep tastevin handy around one’s neck.

 

Cork Retriver / Cork Extractor: as a name suggests this equipment is used or required when the cork doesn’t come out easily or it goes down into the bottle.

 

Wine Racks: wine racks are made up of wood and are joined with the help of Metallic stripes. The bottles are arranged horizontally so that the cork remains in contact with wine and allows it to breathe.

 

Wine Bottle Holder / Stand: as a name suggests it is used for keeping the wine bottle.

 

Wine Basket or Cradle: it is used to keep Old Red Wine as more care has to be taken in case of old red wine for the reason of Sediments so the wine is kept in this Basket or Cradle and hold like a baby with minimum or no movements so that sediments doesn’t get disturbed.

 

Waiter’s Friend / Cork Screw / Wine Bottle Opener: The very basic tool for the wine service, used to open the bottle of Wine. It has three parts, a Knife, a Worm (Cork screw) & a Lever. It is the most popular wine bottle opener in the world used by the service staff. The Knife is used to cut the foil, the worm is inserted into the cork & the lever helps to pulls out the Cork.

 

Note: Other Wine Bottle Opener used is

Angel’s Wing / Butterfly Bottle Opener / Wing’s Screw

T– Shaped wooden Screw

Double Action screw / Reverse Spiral Screw.

 

OTHER EQUIPMENTS USED ARE

A Sharp vegetable knife,        Chopping board,         Fruit squeezer,      Wine Chillers,           Iceboxes

Ice-Scoops     Water Jugs     Blenders /Mixers         Ice-Buckets & Tongs    Bar spoon       Bar Knife

Carafé / Decanters     Bar Trays / Bar Salver            Ice Crusher /Chipper /Shaver                        Citrus zester Citrus Peeler / Graters                       Ice cube machine       Glass chiller /Frosters        Refrigerators

Wine Cradle / Wine Basket    Humidor Boxes           Wine Bottle Stand

                                               

Cocktail Napkins, Cocktail Sticks, Coasters, Tooth pick, Cigar Cutter, Swizzle Sticks, Straws and other decorative materials for making various Cocktails

 

 

 

 

 

Staffing in the Bar:

 

F&B Director / Controller

↓

F&B Manager

↓

Asst. F&B Manager

↓

 

 

     ↓                  ↓                 ↓                 ↓                ↓                                   ↓                           ↓

Kitchen     Banquets       Stewarding   Bar       Pool / Barbeque     Room Service      Restaurant

                                                               ↓

   Head Bar Man

                                                               ↓

Head Wine Waiter (Chef de Vin)

                                                               ↓

 Wine Butler / Wine Waiter (Sommelier)

                                                               ↓

 Asst. Wine Waiter

                                                               ↓

       Bus Boys

 

 

Duties of Sommelier (Wine Waiter): He is the head for his section i.e. Bar, or an Exclusive Captain, with great knowledge quality and other aspect of a Wines. * He should know the correct temperature for each wine to be served. * He should be able to handle the odd situation like Flat Champagne, heavy sediments in old red wine, Cork slipping into the bottle etc.* He should have fair knowledge of Storing the Wine bottles and appropriate glasses for the service. * Addition to all above he should have a fair knowledge about Cigarettes & Cigars.

 

Chef de Vin (Head Wine Waiter): He is the Head in a Restaurant where there is good turnover of wines, with great knowledge of wines particularly in relation to food and should be familiar with some interesting facts and stories about the wine. He can recommend a wine which goes well with particular food or Cuisine. He should recognize wine with Labels and describe the taste; flavour; Bouquet and Aroma.

 

 

 

 

 

 

 

 

Did you know?

• 20 million acres are planted for grapes worldwide.
• Among the world’s fruit crops, wine grapes rank # 1 in number of acres planted?
• 164 countries import California
• 30 million gallons of wine were lost in the 1906 San Francisco
• Phylloxera was first discovered in California on 14 august 1873.
• It takes 5 years to harvest a commercial crop from newly replanted grape vines.
• 10,000 varieties of wine grapes exist worldwide.
• It cost 80 cents per bottle to age wine in a French oak barrel.
• It cost 2.25$ per bottle to age wine in only new French oak barrels.
• The first known reference to a specific wine vintage is mentioned in roman history rated 121 B.C. as a vintage “of the highest excellence”.
• A bottle of opened wine stored in the refrigerator lasts 6-16 times longer than it would if stored at room temp?
• There are 400 oak species available
• Only 20 are used in making oak barrels.
• 5% of an oak tree is suitable for making high-grade wine barrels.
• 64$ is the average cost of the grapes used to produce a $20 bottle of wine.
• To prevent a sparkling wine from foaming out of the glass, pour an ounce, which will settle quickly. Pouring the remainder of the serving into this starter will not foam as much.

• Old wine almost never turns to vinegar. It spoils by oxidation.
• In 1999 Merlot was the “Hot” varietal, but 50 years earlier in 1949, the “darling of the California wine industry” was Muscatel.
• An 1889 newspaper that described the Napa Valley crop as the finest of its kind grown in the U.S. was referring to hops.
• Wine has so many organic chemical compounds it is considered more complex than blood serum.
• 170 years – is the average age of a French oak tree harvested for use in wine barrels.
• Portugal has 1/3 of the world’s cork forests and supplies about 90% of the cork used in the U.S.
• Beaujolais Nouveau cannot be legally released until the third Thursday of every November. In 2003 the date is Nov. 20th.
• The soil of the Clos de Vougeot (A vineyard in the Burgundy) is considered so precious that workers are required to scrape it from their shoes before they leave each night.
• The largest cork tree in the world is known as ‘The Whistler Tree’. This tree is located in the Alentejo region of Portugal and averages over 1 ton of raw cork per harvest. Enough to cork 100,000 bottles.
• The dye used to stamp the grade on meat is edible. It’s made from grape skins
• McDonald’s restaurants in some European countries serve alcohol, so parents would be more willing to take their children to them.
• The word “toast,” meaning a wish of good health, started in ancient Rome, where a piece of toasted bread was dropped into wine.
• Before thermometers were invented, brewers would dip a thumb or finger into the liquid to determine the ideal temperature for adding yeast, giving us the phrase “rule of thumb.”
• In old England, a whistle was baked into the handle of ceramic mugs. When they wanted a refill, patrons used the whistle to get service. So when people went drinking, they would “wet their whistle.”
• The pressure in a bottle of champagne is about 90 pounds per square inch, about three times the pressure in automobile tires.
• Junipero Serra is considered to be the “Father” of the California Wine industry, and was responsible for planting grapevines at every one of the 9 missions he established throughout the state.
• The first fine wine grapes in California were planted in Downtown Los Angeles at the current site of the Union Train Station. Jean-Louis Vignes, a native of Bordeaux planted the vine in the year 1833.

• “Cold maceration” means putting the grapes in a refrigerated environment for several days before starting fermentation to encourage color extraction. This is being done more and more frequently with Pinot Noir since the skins of this varietal don’t have as much pigmentation as other red varietals.
• Frenchman Georges de La tour came to America in the late 1800’s to prospect for gold. He didn’t find much gold, but he founded a truly golden winery: Beaulieu Vineyard.
• Mycoderma Bacteria convert ethyl alcohol into acetic acid, thus turning wine into vinegar. However, most incidents of spoiled wine are due to air-induced oxidation of the fruit, not bacterial conversion of alcohol to vinegar.
• Mc Donald’s (restaurant chain) was founded by in 1937 by two brothers Richard & Maurice Mc Donald’s in Pasadena (California)
• The Roman God of wine is known as “Bacchus”
• Brandy Snifter hold up to 10 – 12 Oz but not more than 2Oz is served to enjoy the maximum Aroma& Flavour.
• Old French term for Liqueurs is “Elixir”
• “Lupalin” is present in Hops which gives bitter taste to the Beer
• Madeira is considered to be the longest live wine & was used to toast the American declaration of Independence.
• “Eyes of Toad’ are the big bubbles in Champagne which the French people considered
• “Bollinger” (Champagne Brand) is famous brand of character James Bond.
• The town of origin of Johny Walker Scotch Whisky is “Kilmarnock”.
•  Gewürztraminer (wine from Germany) is considered to be best for spicy and rich food like Tandoori Chicken, sheek Kebab etc.
• Bacardi White Rum is the largest selling brand in the world.
• “Anthocaynin” is the pigment which gives red colour to the red wine
• “Napery” is the word used for all Linen which is Laundrable.
• Joint Fork (R) & Dessert Spoon (L) is the Cover for serving Long Pastas (Spaghetti etc.)
• “Cava” is a Spanish sparkling wine.
• The most expensive wine at amount of 1,05,000 Pound (60-70 Lakh Rupees) for a bottle “Chateaux La Fite (Red) was sold to Christopher Forbes in 1985 (5^th December)
• In case of wines after harvesting or plucking of grapes the machine used for removing the stalks is known as “Foulloir Egrapoir”.
• ‘Alsace wines are sold in long tall green flute shaped bottles.
• “Jonie wines is a term used to describe table wines to which vitamins are added.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Some of the Principal Wines of the World

 

France

 

Champagne:  –             Dom Perignon, Moet Et Chandon, Bollinger,

                                    Poc Roger, G.H.Mumms

 

Bordeaux: –                 St. Emillion                Graves             Sauternes

Red                                     White                  Red

 

Burgundy: –                 Côtes D’Or                 Beaujolais                   Chablis                  Mersault

Red                                       Red                           White                      White

 

Côtes-Du-Rhone: –      Chateauneuf Du Pape                      Hermitage

Red                                            Red

Alsace: –                      Muscat                        Riesling

White                          White

 

Germany: –                 Moselle                       Hock

White                          White

 

Italy: –                         Chianti                Asti Spumante

Red                          Sparkling

 

Portugal: —                 Port                           Madeira                        Marsala

Fortified                    Fortified                                  Fortified

 

Spain: –                       Sherry                                   Malaga

Fortified                       Fortified

 

Indian: –                      Grover’s                     Riviera                        Sula

Wh.& Red                   Wh.& Red                   Wh.& Red

Bosca                       Golconda                  Marquise de Pompador

Wh.& Red                      Wh.& Red                 Ind. Sparkling wine