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Vodka
Vodka is synonymous with a Slavic word meaning water. It was created sometime in the twelfth century, probably in Russia, possibly Poland, starting out as a rye-based spirit used for medicinal purposes.
Vodka is made from neutral spirits, (which are distilled spirits produced from any material at or above 190° proof). Usually it is distilled from grain or potatoes. The end result is ethanol. It is then charcoal filtered, rectified or distilled again to ensure all congeners and taste is removed. In the United States, the Bureau of Alcohol, Tobacco, and Firearms' law states that "Vodka is neutral spirits so distilled, or so treated after distillation with charcoal or other materials, as to be without distinctive character, aroma, taste, or color." Of course, flavored vodkas are exempted from this law.
Gin
Gin came originally from the Netherlands and was invented by a Dr. Sylvius who was using it for medicinal purposes in the treatment of kidney disorders and as a blood cleanser. Flavored with the oil of juniper, it became quite popular by English soldiers who found themselves in the area. Gin is distilled from grain and flavored primarily with juniper berries.
Rum
A drink of the Virgin Islands, Rum is derived from the sugarcane. Originally planted on Columbus's third voyage on the island of Hispaniola (modern day Dominican Republic), Spanish colonists discovered that the sugarcane produced a sweet liquor by distilling the molasses. Sailors soon made the same discovery and being relatively cheap to produce, it became the drink of the sea-going.
The distillation process is basically the same today. Traditionally aged in oak casks, rum is still aged for about 3 years but often in vats. Premium rums can be aged up to 20 years.
Tequila
First produced in Mexico in the 1700's, Tequila is a refinement of the first distilled spirit in North America, The Mayans used the agave (ah GAH vay), or maguey (mah GAY), to produce a fermented beverage called pulque. This was used as a medicine, or in religious ceremonies. Although it looks like a cactus, the agave is closely related to the amaryllis and lilies. When the Spaniards arrived, they experimented before selecting the blue agave (agave azul) to produce the liquor known as tequila. Being the key ingredient in tequila, Mexico will not authorize a liquor with the name "tequila" unless it is 50% agave. Following a 10 to 12 year growth cycle, the mature blue agave pinas, which resemble pineapples weighing up to 70 kilos (154 pounds), are baked, crushed, fermented and double distilled to produce a fine tequila.
There are four categories of tequila:
Tequila Blanco White or silver in color, it is clear, unaged tequila.
Tequila Joven Abocado Gold in color, often from Caramel coloring.
Tequila Reposado Literally meaning rested tequila, it is aged in oak barrels for two months
Tequila Anejo Aged Tequila that has sat in oak barrels for one or more years.
Whiskey & Whisky
Whiskey, (or whisky in Scotland or Canada) is made from grains like corn, rye, barley, or wheat. It is distilled from a fermented mash of the grain, then aged in oak barells. At this stage it is a water-colord liquid. During the aging period, it gradually attains its amber color, flavor and aroma. It is bottled and sold at 80 proof. Whiskey of each country is distinct from that of the others because of the local grain characteristics, distillation techniques and formulas. Scotland, Ireland, the U.S. and Canada are major producers.
Bourbon United States whiskey made from at least 51% corn, distilled to a maximum of 80% abv (160 proof) and put into charred new oak barrels at a strength of no more than 62.5% abv.
Tennessee Whiskey
As bourbon, but filtered through a minimum of 10 feet of sugar-maple charcoal. This is not a legal requirement, but is the method by which Tennessee whiskies are currently produced.
Scotch
Blended Scotch
Such a whisky contains a variable proportion of blended malt and grain whiskies, commonly about 40% malt to 60% grain. A good quality blend may contain more than 40% malt, a cheap one much less. Many malts may be incorporated in the blend to provide bulk then fine elements of the final taste ("top dressing").
Age Statement
This gives the age of the youngest component of the whisky. Note that maturation stops at bottling so both the year and the age may be significant. A 12-year-old whisky bottled 4 years ago is still a 12-year-old, not a 16-year-old.
Single Malt
This indicates that the whisky was made in only one distillery and has not been blended with any other product from elsewhere. It may however contain whisky from several production batches over a period of up to a couple of years. There are fewer than 100 working malt whisky distilleries in Scotland with the dominant concentration in the Spey valley in north-east Scotland around Elgin. A smaller group of particularly characterful malt distilleries exists on the western island of Islay and there used to be a third group centred round Campbeltown.
Single malt requirements:
It must be the product of only one distillery
It must be made exclusively from barley malt
It must be made in Scotland
Brandy
Brandy refers to a range of dry-to-sweet spirits distilled from various fruits. It also applies specifically to dry grape brandy, the finest of which is Cognac, from the French region of the same name. Some historians credit the Chinese with discovering the art of turning fruit wine or grain-based mash into a higher alcohol, purer beverage. Others claim the Egyptians were the creators of distillation. It's possible that both cultures were both experimenting with distillation in roughly the same period. Whatever the case, we know for certain that the Moors first established distillation in Europe during their occupation of southern Spain from the 8th century to the late 15th century. The Spaniards of the period were skilled winemakers and started using the pot stills that were left behind by the Moors. Within a century, brandies made from fermented grapes and other fruits spread across continental Europe.
Cognacs Cognacs come from the Cognac region of France. They are the finest of all Brandies. Cognac is often double-distilled for a minimum of 3 years in Oak vats. On the Labels you will see:
VS Very Superior
VSOP Very Superior Old Pale
VVSOP Very,Very Superior Old Pale
XO Extra & Reserve (the oldest a producer distributes)
Cordials & Liqueurs
A sweet alcoholic beverage made from an infusion of flavoring ingredients such as fruit, herbs, flowers, nuts and spices and a spirit such as brandy, rum or whiskey.
Aperitifs and Digestifs
Although most cocktails consumed today are often part of a drink special at the local watering hole that are imbibed out of a plastic cup and often neon in color, there was a time when making cocktails was a serious pastime. Cocktail hour often would consist of an aperitif or two. The Latin translation means to open. A light aperitif to stimulate ones appetite would start the evening off. After sitting down for a meal served with the well-suited wine, it would be time for a digestif. Something that would help the process of digestion, cure an unsettled stomach, and, often, simply be a satisfying ending to another day. Aperitifs are mostly light on alcohol (usually ranging from 16 to 25 percent alcohol), bright in color and are created with a variety of botanicals, including angelica root, cilantro, cardamom, cumin, mace, thyme, nutmeg and clove, to name a few.
Digestifs are often heavier, and have stronger proofs, which also help to cap off the day. Typical brown liquors, such as scotch, whisky, or bourbon are perfect in their simplicity. Of course if you want something sweet to complement your dessert, or just have a cocktail as a dessert, there are many decadent choices that are creamy and chocolately, nutty, or infused with tropical and domestic fruits. |
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