1. Basic Spirits awareness
Gin, Vodka, Whisky, Rum and Cognac

2. DEFINITIONS SPIRIT: a strong distilled alcoholic liquor.
DISTILLATION: the evaporation and subsequent condensation of a liquid, as when water is boiled in a retort and the steam is condensed in a cool receiver.

3. WHISKY: DEFINTIONS
Whisky or whiskey, refers to a broad category of alcoholic beverages that are distilled from fermented grain mash and aged in wooden casks (generally oak).
Different grains are used for different varieties, including: barley, malted barley, rye, malted rye, wheat, and maize (corn).

4. WHISKY: TYPES
Scotch whiskies are generally distilled twice, though some are distilled a third time. International laws require anything bearing the label "Scotch" to be distilled in Scotland and matured for a minimum of three years in oak casks
Irish whiskeys are generally distilled three times and must be aged in wooden casks for a period of not less than three years. Unpeated malt is almost always used
American whiskeys include both straights and blends. To be called "straight" the whiskey must be one of the "named types" listed in the federal regulations and aged in oak casks for at least two years. The most common of the "named types" are;
Bourbon, which must be between 51% and 79% (inclusive) corn (maize).
Rye, which must be at least 51% rye.

5. WHISKY: ORIGIN
Pure malt is blended from malt whiskies from different distilleries
Single malt whisky is malt whisky from a single distillery most cases. The name of a single malt will be that of the distillery (The Glenlivet, Glenmorangie, Bowmore).
Blended whiskies are normally cheaper whiskies. A blend is usually from many distilleries so that the blender can produce a flavour consistent with the brand, and the brand name (e.g. Bell's, Chivas Regal)

6. WHISKY: DISTILLATION
After watching this video, explain the following steps
Malting
Brewing
Fermentation
Distillation
Aging

7. RUM: DEFINTIONS
Rum is a distilled beverage made from sugarcane by-products such as molasses and sugarcane juice by a process of fermentation and distillation.

8. RUM: TYPES
Spanish-speaking islands traditionally produce light rums with a fairly clean taste. Rums from Cuba, Panama the Dominican Republic and Puerto Rico are typical of this style.
English-speaking islands are known for darker rums with a fuller taste that retains a greater amount of the underlying molasses flavor. Rums from Barbados, Bermuda, the Demerara region of Guyana, Jamaica and also Panama are typical of this style.
French-speaking islands are best known for their agricultural rums (rhum agricole). These rums, being produced exclusively from sugar cane juice, retain a greater amount of the original flavor of the sugar cane and are generally more expensive than molasses-based rums. Rums from Guadeloupe, Haïti, Marie-Galante and Martinique are typical of this style.

9. RUM: ORIGIN

10. RUM: DISTILLATION The Rum production process
After watching the video, explain the differences between the Whisky making process and the Rum making process

11. COGNAC: DEFINITION
Cognac is a distilled spirit (eau-de-vie) made from fermented white grapes, and aged for at least two years
The spirit can only originate from the town of Cognac, France, and its six surrounding viticultural areas

12. COGNAC: TYPES
VS Very Special or *** (three stars), where the youngest brandy is stored at least three years in cask, but on average a total of five years in cask.
VSOP Very Special ( or Superior) Old Pale, or Réserve, where the youngest brandy is stored at least four and a half years in cask, but the average wood age is much older.
XO Extra Old and Antique, where the youngest brandy is stored at least six years and a half in cask, but average 20 years upwards.

13. COGNAC: ORIGIN

14. COGNAC:DISTILLATION Cognac- know- how/distillin g-remy- martin.php
After watching the video, explain the Cognac distillation process.

15. GIN: DEFINITION
A neutral grain spirit flavoured predominately by juniper’, by EU law all gins must contain juniper.

16. GIN: TYPES
LONDON DRY GIN is so called because of the type of distillation used, it is a dry gin and doesn’t have to be distilled in London as the name suggests. The only London Dry Gin to be distilled in London is Beefeater.
GENEVER GIN or Dutch gin is from the Netherlands and is very strong & heavy in juniper. The most common brand is Bols which is in a brown stone bottle.
PLYMOUTH GIN has the gin of the same name and must be distilled in the South West of England as it must use the water from Dartmoor in its distillation process.

17. GIN: BOTANICALS JUNIPER BERRIES CORIANDER LIQUORICE ALMONDS
LEMON PEEL CASSIA BARK ORRIS

18. GIN: DISTILLATION
After Watching this video, explain briefly the distillation method use and why it is so unique.
Also list the principal advantage and disadvantage of this unique distillation process.

19. VODKA: DEFINITION
Vodka is typically a colourless liquid preparation meant for consumption containing ethanol purified by distillation from a fermented substance such as fruit, vegetables, or grain.

20. VODKA:TYPES
Vodka may be distilled from any starch/sugar-rich plant matter; most vodka today is produced from grains such as sorghum, corn, rye, or wheat.
Some vodka is made from potatoes, molasses, soybeans, grapes, sugar beets. In some Central European countries like Poland some vodka is produced by just fermenting a solution of crystal sugar and yeast

21. VODKA: DISTILLATION
The "stillmaster" is the person in charge of distilling the vodka and directing its filtration. When done correctly, much of the "heads" and the "tails" separated in distillation process are discarded.
Through numerous rounds of distillation, the taste of the vodka is improved and its clarity is enhanced.
the final filtered and distilled vodka may have as much as 95-96% ethanol. As such, most vodka is diluted with water prior to bottling.
This level of distillation is what truly separates a rye- based vodka (for example) from a rye whisky.

22. VODKA:FLAVOURING
While most vodkas are unflavoured, a wide variety of flavoured vodkas have long been produced in traditional vodka-drinking areas.
Flavourings include red pepper, ginger, various fruit flavours, vanilla, chocolate (without sweetener), and cinnamon.