fortifiedwineandspritandliquer.ppt

Vodka distillation Little character of base material remanins in spirt impurites removed through Distillation to 96% ABV Filtration through activated charcoal Resulting sprit broken down with water Optionally small glycerine added No aging required Vodka styles Eastern More character retained from base materials Western More neutral Flavoured Traditional Bison grass, zebrowka, rowan berry, pepper cherry, lemon Modern vanilla Rum Sugar cane Molasses by product of sugar cane industry Fermented to around 10% ABV Rum styles Cuban Continuous still Jamaica –mainly pot still for high ester style Barbados –blends column pot still Guyana Low strength pot Antilles Rum ageing  White rum Generally unaged –charcoal filtered Dark golded rum-agdin oak tropical conditions Caramel can added for extra colour Tequila Blue agave plant Grown in the tequila region Tequila production Blue agave harvest Cooked autoclave oven Liquid extracted and fermented (mixto) Pulque 5-7% ABV Distillation to 55% low strength Other fermentable sugars up to 49% ABV, MORE THAN 50% BECOME RUM Tequila styles  Plata-silver, blanco , joven Gold-unaged caramel added to color Reposaldo 2-12 month in wood Anejo aged 12 month in small barrels Gin Usually grain , sometimes molasses based High strength spirit 96% ABV Reduced to approx 45% ABV Gin botanicals Juniper berries , angelica root Gin distillation flavouring Cold compunding –cheap, stir the flavour essences added directly to sprit Re distillation , After addition of botanicals , helps merge the aromas Broken down bottled for consumtion, Usually unaged, some exceptions, with ducth gins Other flavoured spirits Aquavit- caraway Anis –france spain aniseed Ouzo greece aniseed Arak raki turkey/middle east aniseed Absinthe -france estern europe Pastis –freance liquorice herbs liqueurs A liquer is a spirit that flavoured sweetened May also be coloured Other beverage may be added , fruit juice,win