Mixology Notes PDF

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This is the lecture notes from the spirits and mixology class. It covers a lot of the foreign spirits and the process of how it is made. ...

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Mixology For costing use The Beverage Journal: https://www.thebeveragejournal.com o Username/Password: RI3205 Sources: Wine, Wit, and Wisdom http://winewitandwisdomswe.com Dale Degrof Bar Smarts and Bar Starts Take JWU Mixology Certification then CSS Professional Spirits Certification

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Standard Wine Bottles: 750 ml/25.4 oz or 1 ltr/33.8 oz Wholesale is typically 12 bottles in a case

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Distillation: Separation and concentration of alcohol in a fermented (taking a sugar source and adding yeast) liquid by a series of heating (vaporization) and cooling (condensing) - Fermented Liquid: Wine, beer, mead, cider about 6-16% ABV and the rest is water History of Spirits: Ancient Chinese, Egyptians, and Mesopotians distilled alcohol for medicines and perfumes. The first actual documentation dates back to 3500 BC (Sanskirt documents). “Aqua Vitae”= Water of Life - Ardere = Ardent “to burn” - 13th Century: Monks distill for medicine liquefacere = liquer (alcohol dissolved ingredients that were steeped or distilled i.e. herbs, spices, botanicals) - 16th-18th Century multiple distillations o Vodka (Poland and Russia) “Woda” o Whisky (Scotland and Ireland) Stage Processes - 2 Key Stages (Fruits/Sugar Cane) o Fermentation o Distillation o Maturation o Blenfing o Flavouring - 3 Key Stage (Starches/Grains) o Conversion (Saccharification) o Fermentation o Distillation o Maturation o Blending o Flavouring

Fermentation - S + Y = ALCHOL + CO2 (HEAT) - Fermentaion creates flavor components (congeners) that are concentrated on distillation Yeast -

Selected for their specific flavor Longer fermentations create a wide range of diferent flavors Develops “character” of the spirit Fermentation produces ethanol (potable) o Propanol, bentonol, methanol, Amyl alcohol (fusel oil) Liquid Wash of Low Wine

Distillation - Liquid Wash – 6-16% - Distillation is separating the alcohol from water by heating it in stills - Alcohol vaporizes at 173 degrees farenheight/78.3 degrees celsius - Water boils at 212 degrees farenheight /100 degrees Celsius Pot Stills - Single distillation is a single batch - Low wine distill 2,3,4 times - First distillation – heart (spirit) is separated from the “head/foreshots” (high low boilers come of first) and the “tails/feints” (high boilers) - Most spirits sold between 37-43% ABV - Proof is 2 times ABV - Reflux can influence flavor o Advantages: Retains flavor from raw materials o Disadvantages: Single batch process, more expensive, requires skilled staf o Spirits require ageing Lees is a technique some distillers use to have more conjoiners The highest is 96.5 % percent ABV that can be distilled Everything coming of the sill is colorless and dry but fiery and hot. Post distillation can be allowing the spirit to sit for a while. Oak wood can be used. Maturation/Aging - The art of Coopering - Charred (Toasted) Oak Barrels Barrel Aging - Charred Oak barrels provide o A method to flavor and color naturally

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An ability to mellow the alcohol = smoothness A process to remove impurities To meet legal requirements Angel’s Share (evaporation 3-10%)

Liqueurs are flavored and sweetened Recipe Cards - Cocktails o Presentations: Served “Up” or “On the Rocks” o Procedure: Stir (For cocktails served up and for all spirit/vermouth bases like martinis and manhattans). Shake. Rock Iced Down Pour, Rocks Speed Shake. - Mixed Drinks o Presentation: Always served over ice

If there is milk or cream, sour/citrus juice, liqueurs with mixer you have to incorporate it

Helpful Quizlet: https://quizlet.com/130736447/cul-4045-flash-cards/ US vs EU Defination US Brandy - Distillation of wine and fruit - Minumn of 2 year of oak aging - “Immature or Unaged” - Max distillation= 95% - Bottle Minumn= 40%/80 Proof - “Grape Brandy” - Fruit Brandy (Unsweetened spirits) labeled with the name of fruit produced from - Neutral Brandy= 170+ - Distilled from grape wine - Maximum distillation=94.8% - After maturation is greater or equal to 47.4% - Matured minimum in 1 year in any type oak container or 6 months sm oak barrel - Bottle minimum 36% - Caramel may be used but no other flavoring EU Fruit Spirits - Fruits besides grapes - No age necessary - Greater than 86% Distillation - May not be flavored

- 37.5% minimum bottling USA Brandy - California Brandy= 90% of all US Brandy - California grapes - Aged in oak minimum of 3 years German Brandy - “Weinbrand” = EU accepted term - Alter Weinbrand (6months wood) - Uralt (Minimum 1 year wood) Greece - “Metaxa” - Pot distilled - Aged 3-30 years in Limousin oak (French oak) - Infused with rose petals and herbs - Blended with Muscat wine - “Liqueur” Australia - Matured minimum of 2 years in wood - Old= Minimum of 5 years in wood - Very old= Minimum of 10 years in wood South Africa - Growing since 1672 - Pot still + 100% (2014) 3 year minimum - Blended Brandy (30%) unaged wine spirits to lighten it - Vintage Brandy = 30:60 Combined minimum 8 years Portugal French Brandy Cognac: A spirit made from grapes grown in the Cognac region (Charente or Charente-Maritime) (1909) and matured for a minimum of 2 years in the Cognac region Cognac Production - 6 Zones o Grande Champagne o Petit Champagne o Borderies o Fins Bois o Cognac Production Grape Varieties - Ugni Blanc 98% - Folle Blanche 2% - Colomabrd 2%

Base Wine (9lt of wine = 1 lt of spirit) - Fruity - High acidity - Alcohol content between 8-10% ABV NO SULPHUR CAN BE USED IN THE WINE PRODUCTION

Malting Process: 1. Steep a. Amalyse 2. Germinate 3. Kiln Peat 4. Mill – Grist...