AMERICAN WHISKEY
Combining straight whiskeys with neutral spirits makes blended whiskeys. Each whiskey is selected for its contribution in balance to the flavor, aroma, color and body of the blend. Blended whiskeys are characteristically light in body, soft and mild in flavor and aroma. Higher quality ingredients and superior distilling techniques produce superior products. Suggested recipes: Drink alone with ice, mix with water, cola or 7-Up.
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ARMAGNAC
A grape brandy grown and shipped exclusively from the Armagnac district in the southwestern part of France, near the Pyrenees Mountains. Although it is known as one of the greatest brandies, the soil of the district, the production process, and the fact that most brands are unblended make it a brandy distinctive of Cognac.
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BLENDED WHISKEY - BOURBON
Bourbon is a mellow, slightly fruity-flavored, often a rather sweet whiskey, with a penetrating and unforgettable taste composed of charred oak and caramel. Bourbon is made from a mixture of corn, rye and barley malt fermented together with the distiller's own strain of yeast. The best bourbons are produced using select higher quality grains and barrel aged much longer. Suggested recipes: Drink alone with ice, or mix with water or cola, or make a Bourbon sour, Mint Julep or Old Fashioned.
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BOURBON ("Small Batch")
These super-premium bourbons are made in limited quantity using much higher quality grains, and are usually barrel-aged for an extended period of time. Perfect for special occasions or for gifts.
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BRANDY
Brandy is commonly referred to as the "distilled" heart of wine. It is probably the first distilled spirit ever produced and consumed by man. The word is derived from shipments of brandy going to Holland in the 16th century. The Dutch called the first shipments "brandewijin-burnt wine."
Brandy is a distillation of fermented mash of fruit or fermented fruit juices, distilled at less than 190 proof, and bottled at no less than 80 proof. Grapes are used to produce wines and brandy to a greater extent than any other fruit, primarily because of the high sugar content. A bottle that is labeled brandy must have been produced from grape wine. If other fruits are used, the label must indicate what fruits they are, such as peach brandy, apricot brandy, blackberry brandy, etc.
Brandies are generally aged in oak barrels from three to eight years. The age may be stated on the label but it is not required by Federal government standards with the only exception being a brandy not aged at least two years. The age must be stated if less than two years. Most brandy is produced in continuous stills. It can be distilled from any kind of wine. However, white wine, made from white grapes is almost universally used for brandy. There are two types of brandy produced, straight and simple (rectified). Straight brandy is bottled directly from the barrel at the end of the aging period. Simple / rectified receives a processing treatment. This treatment varies by distiller. Usually it consists of blending together brandies of different ages and the addition of caramel.
There is one other type of brandy known as "Grappa" or "Pomace".
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CANADIAN WHISKEY
One of the world's greatest whiskeys. Canadian Whiskey is light, delicate, mild in body and flavor, but with considerable character. Canadian Whiskey, while similar to American Blended Whiskeys, are considered higher in quality do to their unique taste characteristics, and the absence of the strong whiskey taste which is prominent in most American Blended Whiskeys. All Canadian Whiskeys are blends of spirits made from cereal grains and, by law, they must be aged at least three years, though most are aged six years or more. Suggested recipes: Drink alone with ice, mix with water, cola or 7-Up, or any whiskey recipe.
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COGNAC
Cognac is a brandy distilled from grapes grown in the Charente and Charente Inferieure (Maritime) Departments of France and takes its name from the city of Cognac. The laws and regulations of the French government designate Cognac. The geographical area of the Cognac region is in western France north of Bordeaux and bordering the Atlantic Ocean.
The region is divided into seven subdivisions, they are listed in the order of the quality of brandy made therein.
- Grande Champagne
- Petite Champagne
- Borderies
- Fins Bois
- Bon Bois
- Bois Ordinaires
- Bois Communs
The soil composition differentiates the subdivisions where the grapes are grown. In 1860 French geologist called Coquand along with a professional winetaster independently visited all the vineyards and distilleries of the Charente and Charente Maritime departments. As a result of their combined studies they discovered an affinity between the soil and the brandy. Thus the six districts of the Cognac region were identified and delimited. The Grande Champagne has the best soil (about 35% limestone) and the most heavily planted vineyards. Ascending down each subdivision the soil contains less limestone (chalk) in the soil. The quality and value of the brandy (cognac) decline accordingly ascending down each subdivision.
As a result of Coquand's work the word "Cognac" was given to brandy from the six subdivisions and also the method of marketing the product changed. In that the sale of product went from barrels to bottles to the buyer. The distiller controlled the aging of the brandy in the barrel not the buyer.
Interesting is that in the 1860's when all was changing a major catastrophe befell the vineyards at Charente, Phylloxera struck. The "louse" wiped out the vineyards, they had to be purged of the insect and replanted. On a positive note they were replanted with grafted viniferas on American rootstocks.
The primary grape utilized in Coganc is the Saint Emilion. The Folle Blanche and Colombard grape on represent about six percent or less of vineyard plantings. In certain conditions five other grape varieties may be used but not more than ten percent of the whole. Factoid, since 1955 any grower who plants an unauthorized vine in one of the six growing regions will have his or hers entire crop refused. The Saint Emilion does not ripen properly in the Charentes but for cognac that's what you want. A high acid, low alcohol and sour wine. It is perfect for cognac!
The grapes are converted to wine by normal methods with the exception that a continuous screw press may not be used and no sugar may be added when making the wine for cognac. After the wine is made it goes to the stills, the distillation must be completed before March 31st to obtain an age certification. Cognac by French law must also be distilled in the Charantais still. The still resembles a giant copper kettle. Also by law the kettle may be heated only by "naked flame". Meaning gas-heating or coal fired. The Charantais has either two types of heads the Turk's Cap or the Olive. From the head a swan-necked pipe leads the vapors to a water cooled condenser. The alcoholic wash (10% alcohol ) is run through the still three times. The resulting distillate is classified as a "brouillis". At this time the secondary distillation "bonne chauffe " is done to separate the head's and tail's from the heart. They are recycled with the next charge of the brouillis. The secondary distillation has an alcohol strength of 30 to 35 percent alcohol by volume or 60 to 70 proof. The final heart that comes off must be taken at a strength of 144 proof or 72 percent alcohol by volume.
The raw product is then placed in ninety to one hundred gallon "Limousin" oak barrels.
The "limousin" oak has a low tannin content and the wood is porous, which is essential to the production of cognac. The product in the barrel the first year is not capped off to the top so that the cognac can have contact with oxygen. After one year it is transferred to an older barrel where it will remain for maturation. Maturation between one and fifteen years and up to 40 years.
During this time in the barrel evaporation of product is considerable. The evaporation of product has to be compensated from "chanteaux" or partially empty barrels. The barrels are to be always topped off with the same age or higher.
The blending of mature brandies is a complicated slow process due to the fact that you are reducing a 140 proof product down to a 80 proof with distilled water or "faible" a weak brandy. Caramel may also be adding during the blending to correct the color.
The Grande Champagne cognacs generally age for at least fifteen years. Whereas the Petite Champagne less distinguished and lighter ages somewhere between fifteen and four years. The borderies brandies have more body than any other Cognacs. They will improve up to a maximum of forty years. Cognacs over forty years of age tend to acquire a barrel taint. Cognac in France must mature for one year for consumption, after three years it may bear a "marque" (three stars), and after four years the "marque" may be V.S.O.P. . Napoleon-style brandy is brandy twice the normal age generally six years.
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FLAVORED BRANDY
This is a cordial type of spirits primarily of a brandy base (grape), fruit or other flavoring. Usually bottled at 70 proof.
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IRISH WHISKEY
A product that must be produced in Ireland if it is to be labeled Irish Whiskey. There are two kinds of Irish whiskey. One is produced in Northern Ireland, the other in the Republic of Ireland. The northern whiskey contains a blend of malt whiskies, plus grain whiskey. The malt whiskies are distilled at about 171 proof from a mash of barley malt. The grain whiskey is distilled in continuous stills at over 180 proof.
The Republic of Ireland variety is a blend of similarly produced whiskies, distilled at not more than 171 proof in pot stills from a mash consisting chiefly of malted barley, plus small cereal grains including unmalted barley, wheat, oats, and rye.
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RUM
Distilled from sugar-cane, Rum ranges in taste and character from light, mildly flavored rums to dark, full-bodied types with a heavy pungent flavor. Light (silver) Puerto Rican Rum must be aged for at least a year to produce a light-bodied, dry rum. Amber, or golden rums from Puerto Rico are aged for a minimum of three years and have caramel added to enhance the color gained from the casks. Suggested recipes: Mix with cola, or make a Daiquiri, Pina Colada or other rum drinks.
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SCOTCH WHISKEY
This distinctive whiskey of Scotland is soft, light-bodied, mellow, but with the subtle aroma of peat and "smoky" flavor. Nearly all the Scotch Whiskey consumed in America is blended Scotch Whiskey, meaning the Scotch is the result of the blending of several single malt whiskeys and grain whiskeys. The different types cause the key differences in flavors and the percentage of single malt whiskeys used in the blending process. All Scotch Whiskey must be aged in oak barrels for at least three years, with better Scotch Whiskeys being aged much longer. More expensive Scotch Whiskey is bottled in Scotland, while less expensive Scotch Whiskey is shipped in bulk and bottled in America. Suggested recipes: Drink alone with ice, with water; make a Rob Roy or Rusty Nail.
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SCOTCH - SINGLE MALTS
Single Malt Scotch must be the product of only one distillery. It must be made exclusively from barley malt without any other grains, and it must be made and aged in Scotland. Although a single malt always comes from one distiller, whiskey from half-a-dozen production batches over a two-year period, aged in different casks, might be married in wood for several weeks and then fed into one bottling run. The age on the bottle must represent the youngest whiskey inside. Each single malt scotch offers a distinctive bouquet and lasting taste.
AREAS - HIGHLAND
By far the bigger region with wide variations of character, from dry and firm in the west, heathery and spicy to the north, to fruity in the east and south. Included in the Highlands is the area known as Speyside, universally acknowledged as a heartland of malt distillation. The Speyside single malts are noted in general for their elegance and complexity, and often a refined smokiness.
AREAS - LOWLAND
The Lowlands tend to produce whiskies that are typically softer and more gentle in style, sometimes with a sweet scent and occasionally, fruity. They are generally the lightest, both in flavor and in color.
AREAS - ISLAY (Eye-la)
This is the greatest of whiskey islands. The peaty soil and Islay's position on the west coast of Scotland make it the producer of the boldest malts. The sea air permeates the soil and warehouses imparting a singular tang to its malts.
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TEQUILA
Mexican tequila is the most civilized of three alcoholic drinks that come from the same plant: the agave . The agave takes eight to ten years to mature, the plant has a bulbous base and spiny, blue-green leaves that shoot out at all angles. The juice of this plant specifically the blue variety, is used to make tequila. The agave is known variously as the century plant, maguery, mescal, and American aloe. A distant relative of the lily, not the cactus, there are more than 300 agave species. From its milky juice tequila and mescal are distilled, and from it also is pulque. Pulque is a fermented beverage of between 4% and 6% vol. alcohol. Pulque was known to Aztecs, and is now a popular drink in Mexico; it is usually drunk when freshly made.
Only the blue agave, cultivated primarily in the state of Jalisco because of its arid, volcanic soil, is used for tequila. When the root of the agave has grown to a diameter of some 25cm (10 inches), it is dug out and the spiky leaves are sliced off. The process is done by the Jimador's with a machete-type knife. What is left after the harvest is a pina, the heart of the agave plant. A pina can weigh as much as 150 pounds each. It is full with a sweet sap called aguamiel ("honey water"). The pina's are then cut into chunks and steam cooked in an autoclave. This process allows the aguamiel to run off. The juice the goes into large vats to ferment and is double distilled in pot stills, drawn off at 104 to 106 proof.
By Mexican law, a product must contain at least 51% blue agave to be called tequila. There are products on the market that are 100 % blue agave and require government inspection to insure authenticity. These products cost more to produce.
There are four types or grades of tequila's; anejo (aged), reposado (rested for six months to a year in oak barrels, gold (aged in large oak vats) and plata (silver/white-unaged).
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