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Everybottle has astory to tell...
Fermentation 101Alcohol is the byproduct created when YEAST eats SUGAR. This process is natural when using fruit.Grains contain STARCH that has to get converted into sugar first.The yeast feeds on all of the sugars, reproduces, and eventually dies off when the available sugar isgone. This yields 15-16% ABV for a fermented beverage.
Distillation 101PotStillColumn-Still<-- Concentrates Flavorand adds Character butLabor-IntensiveMore Efficient andStrips Impurities butCleaner Flavor-->
1200 BC- Earliest record of distillation found on1200 BC- Earliest record of distillation found on Akkadian tablets near Mesopotamia.Akkadian tablets near Mesopotamia.-->Likely used for religious purposes-->Likely used for religious purposes 150 BC- Commerical Distillation discovered in Pakistan150 BC- Commerical Distillation discovered in Pakistan-->Greeks/Romans were more vino-focused-->Greeks/Romans were more vino-focusedDistillationHistory
Dark Ages
1100 AD- Distillation used by physicians/philosophers in Salerno, Italy.--> "Divine Secret" --> Massive Exchange of Ideas 1100-1600s- "Age of Exploration"1830- Aeneas Coffey designs his Continuous Still"That's Coffey still NOT COFFEE still!"Modern Day- Liquor Distillation is a massive industry that spans the globe andranges from the largest commerical distillers all the way down to the smallest,local craft distillersDistillation History
After a few times through the still most of what you haveis alcohol (75%.) The remaining slice will play a largerole in the final product's flavor.Adding Layers of Flavor75%AlcoholWaterAldehydesPhenolicsEstersCogeners*25%
Fever for the Flavor?DilutionSweetening & FlavoringBy ADDING...Add water to bring down alcohol intensity.Add herbs, spices, fruits, nuts, or sugar.Or...
FiltrationBy SUBTRACTING...Filtration is used to removecogeners from a spirit.Two-Ways1) Further Distillation2) Filtration through Minerals->Russians & Poles->Charcoal dominant filterOr...
MaturationBy TRANSFORMATION-Wine was aged in large, clay amphorae.-->Flavor by Oxidation -Initial use of barrels was out of necessity.-->Influence of oak on spirit was accidental -Maturation adds mellowness over time.--> 'Angel's Share'-Type, Size, Location, & Time in Barrel affect flavor
SipTasting Spirits#TasteForTheMemoriesSee Sniff Sip SavorThe MORE you taste, the more your palate develops.
VodkaWhat?Usually made from wheat,potatoes, grapes, corn, or othergrainsNeutral spirit withoutdistinctive character, flavor,aroma, or color. Made From?
VodkaClean, smooth, gentle, oily, rich.Should taste like its ingredients. Texture is keyTastes Like?"Neutral" profile makes it aperfect vehicle for flavors.Moscow Mule, Cosmopolitan,Bloody MAry, Martini.Cocktails?
Ketel-One VodkaWhere:Material: Process:Multiple Column + PotDistillation (10 stills).Individually filtered and blended.Nose:Taste: Silky, soft with cereal dryness,black pepper, and touch of lemonpeel.Clean, citrus, honey, black pepperNetherlands100% Wheat
Belvedere VodkaWhere:Material: Process:Multiple Columns, Blended withartesanal, reverse-osmosis wellwater.Nose:Taste: Silky, soft, vanilla, White pepperClean, vanilla, rye bread, whitepepperZyrardow, Poland100% Polska Rye
Belvedere Lake BartzekWhere:Material: Process:Single-estate polish rye, 4xdistillation, artesanal water,UnfilteredNose:Taste: Delicate, clean, + Crisp w/ hintsof spearmint and rye bread.Poland- Lake Bartzek EstateDiamond Dankowski RyeClean w/ floral and ceral aromas
GinWhat?Can be pot or column-distilled. Botanical blendoften kept secret bymaker. Neutral spirit flavored withjuniper berries and aromatics.Process?Styles?-(London) Dry-New Western-Holland/Genever
GinTastes Like?Great substitute for vodka-just pay attention tobotanicals.Typically clean,crisp, and reflectiveof boatanicals used. Cocktails?
Tanqueray London Dry GinWhere:Botanicals:Process:Double pot distillation. 3rddistillation with botanical basket.Nose:Taste: Bright, clean, and floral w/ hintsof juniper, lemon, baking spiceJuniper, coriander, lemon zestCameron bridge- near edinburgh, UKJuniper berries, coriander,licorice, angelica root
Tanqueray No.10 GinWhere:Botanicals:Process:Triple Distilled. 4th distillation in "TinyTen" still with fresh citrus andchamomileNose:Taste: Bright, clean, zesty, citrus, floralBright, citrus-forward, lingeringjuniper berry and floralCameron bridge- near edinburgh, UKJuniper berries, coriander, licorice,angelica root, grapefruit, lemon, lime,chamomile
Hendricks GinBotanicals:Process:Carter Head + Bennett Pot Stills,blended together, infused w/bulgarian rose and cucumberTaste: warm and welcoming withhints of orange, flowers, andcinnamon spice.Juniper berries, caraway, coriander,elderflower, chamomile, orange +lemon peel, yarrow, cubeb pepper,orris rootNose:cucumber, violet, juniper,sweet baking spices.Where:Girvan Distillery, Scotland
Mezcal is an alcoholic spiritdistilled, only in certain mexicanstates, from the cooked heart ofthe agave plant. Tequila is aspecific type of mezcal.Agave Spirits"All tequila is mezcal but not all mezcal is tequila!"
TequilaAgave:Blue-Weber Where:5-MexiacanStates (Jalisco)Styles:Blanco, Reposado,Anejo, Ex-Anejo,Cristilino, MixtoVaries. Most useauto-claves orstone ovens.Process:Blanco = <60daysExtra Anejo = 3yr+Anejo = 1-3yrReposado = < 1yrCristilino = ???
TequilaBlancoBright, crisp, clean,green fruit, somemineralityReposadoMore body, ripetropical fruit, vanilla,baking spicesAnejoRich, roastedfruit, heavybaking spice, oak
Herradure SilverAgave:Low Land Blue WeberProcess:Brick oven, roller-mill,copper pot stillsNose:Light, straw, green+cookedagave, bell peppersmooth + clean w/ hints of Agave,woody, citrus, green pepperTaste:Aged:Blanco....rested in oakbarrels
Herradura ReposadoAgave:Low Land Blue WeberProcess:Brick oven, roller-mill,copper pot stillsNose:cooked agave, vanilla, cinnamonsmooth with sweet agave, vanilla,cinnamonTaste:Aged:Reposado- rested in ex-bourbon casks for 11 months
Herradura AnejoAgave:Low Land Blue WeberProcess:Brick oven, roller-mill,copper pot stillsNose:cooked agave, oak spice,nuttiness, warmingspicy + full-bodied with a vanillapalate followed by brine and greenvegetables. long, smooth finishTaste:Aged:Blanco....rested in oakbarrels
Ultra Premium Agave-Founded by 5 NBA Team Owners-50/50 Lowland/HIghlandAgaves-brick oven-roller mill+diffusorextraction-long, elegant aging tomaximize rich flavor-Bottle shaped in form of anagave leaf.
Ultra Premium Agave-100% Organic Blue-Weber Agave-HIghland Agaves-brick oven-roller mill extraction-Bottles are handcrafted& painted by team of over100 artisans/artists
MezcalAgave:Any Type (Espadin)Where:8-MexiacanStates (Oaxaca)Styles:Blanco, Reposado,Anejo, Pechuga,EloteVaries. Most usecovered-fire pit toroast pinas.Process:
MezcalTastes Like:Agave choice, terroir, andproduction affect flavor.Roasted tropical fruit, earthy,savory, BBQ.Cocktails:Can be applied to 'tequila-styledrinks, plays nice with tropicaland berry notes, Can be used inspirit-forward cocktails
Clase Azul GuerreroFull-bodied, fresh wood, lemon,pepper, green tobaccoAgave:Papalote Process:Papalote agave grow wild inmountainous regions of Mex and takeabout 15 years to mature.Nose:Grapefruit peel, rosemary, daisiesTaste:Aged:Unaged, 42% ABV
Mezcal Vago EloteRich+Savory, cocoa, citrus, bakingspices, roasted corn, black pepperAgave:EspadinProcess:Roasting Pit, Tahona Stone extraction,Champagne Yeast, pot-distilled 2x (2ndrun w/ Corn)Nose:Chocolate, orange peel, ancho chili,oregano, roasted corn, vanillaTaste:Aged:Unaged, 51.1% ABV
RumWhat?Alcohol distilledfrom sugarBase:ANYWHERE!!!When?sugarcane juice, refinedsugar, molasses, spices,coloringWhere:Difficult to say, but1651-Barbados for newworld
Puerto Rico*, Caribbean,anywhere that can grow ormanufacture sugar.cane.->Cachaca can only bemade in BrazilRum/Cachaca
Pot-stillsMolassesBarrel-Aging Rum StylesColumn-stillsVariety of Sugarscharcoal filteringbarrel-agingSpanishComplex,Rich,Clean,SmoothCognac + ColumnStillsSugarcane-JuiceFrench/BrazilianLight-bodied,herbaceuous,grassyEnglishRich,Funky,Aromatic
Plantation 3 StarsProcess:blend of 3 island rums. some somesilver and some aged. Proprietaryfiltration of wood tannins.light-bodied, biscuity, darkchocolate, rootb beer.Sugar:molasses (72hr TrinBarb...2wk Jam)Nose:brown sugar, honey, coffee, cocoa,vanilla, baking spicesTaste:Aged:Blend of rums (unaged-10yr)Where:Jamaica, Barbados, Trinidad
Ron Zacapa 23 Rumsweet , sofy, dark brown sugar,rounded molasses, hint of smokeSugar:Sugar-cane honey (1st press)Process:Sistera Solera aging system, multiplebarrels, high-elevation aging.Nose:Sweet, nutty, honey, chocolateTaste:Aged:6-23 years in ex bourbon, sherry, andpedro X wine barrels. Aged 2300m upin mountains.Where:Guatamala