What is the process of infusing flavors of various botanicals into the Gin?

 Infusing flavors into gin involves the addition of various botanicals during the distillation or post-distillation process. The botanicals are the key ingredients that give gin its distinctive taste. Here is a general overview of the process:

Base Spirit: The process typically starts with a neutral base spirit, often made from grains or malt. This spirit serves as a blank canvas for the botanicals.

Botanical Selection: A variety of botanicals are chosen to impart flavor to the gin. Common botanicals include juniper berries (which are essential for gin), coriander, angelica root, citrus peels, orris root, cardamom, and others. The choice and combination of botanicals vary among different gin recipes.

Distillation: There are two main methods of infusing flavors into gin - during distillation and after distillation. In traditional gin-making, the botanicals are added to the pot or vapor basket of a still during the distillation process. The heat releases the essential oils and flavors from the botanicals, and they mix with the alcohol vapor.

Vapor Infusion: In some cases, botanicals are placed in a basket above the base spirit, allowing the alcohol vapor to pass through them during distillation. This method is called vapor infusion and is known for producing a lighter, more delicate flavor profile.

Maceration: Another method is maceration, where the botanicals are soaked directly in the base spirit after distillation. This allows the flavors to be extracted over time. The spirit is then filtered to remove the botanical solids.

Blending: After distillation or maceration, the infused spirit may be blended with other components to achieve the desired flavor profile. This can include dilution with water to reach the desired alcohol content.

Filtration and Bottling: The final step involves filtration to remove any remaining impurities or solids, and then the gin is bottled.

It's important to note that each gin producer may have its own unique recipe and method, leading to a wide range of flavor profiles in different gins. Experimentation with botanical combinations and processes allows distillers to create diverse and distinctive gins.

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How the Charcoal filtration impacts the color and flavor of the whiskey?

 Charcoal filtration, often referred to as the Lincoln County Process, is a method used in the production of some whiskies, particularly Tennessee whiskey and some bourbons. This process involves passing the distilled spirit through a layer of sugar maple charcoal before it is aged in barrels. The impact of charcoal filtration on the color and flavor of whiskey can be significant and is influenced by various factors:

Color:

Removal of Impurities: Charcoal filtration can help remove impurities and undesirable compounds from the distilled spirit. This can include congeners, which are chemical compounds that contribute to the color and flavor of the spirit. By filtering through charcoal, some of these compounds are absorbed or removed, resulting in a smoother and lighter spirit.

Color Adjustment: While charcoal filtration generally doesn't remove color from whiskey, it may contribute to a slight color adjustment. The process can help mellow the spirit, which might be perceived as a lightening or softening of the whiskey's hue.

Flavor:

Mellowing: The primary impact of charcoal filtration on flavor is mellowing. The process helps to smooth out the harsh or intense notes in the whiskey. It can reduce the sharpness of certain flavors, making the spirit more approachable and balanced.

Removal of Undesirable Compounds: Charcoal is effective at absorbing undesirable compounds, such as sulfur compounds, which can contribute off-flavors. This can result in a cleaner and more refined taste.

Enhancement of Sweetness: Some whiskey producers believe that charcoal filtration enhances the sweetness of the whiskey by removing bitter and astringent elements. This can lead to a smoother and more palatable final product.

It's important to note that the impact of charcoal filtration can vary depending on the specifics of the process used by each distillery. Factors such as the type of charcoal, the duration of filtration, and the specific characteristics of the distillate all play a role in shaping the final color and flavor profile of the whiskey.

While some whiskey enthusiasts appreciate the results of charcoal filtration for its ability to create a more refined and mellow spirit, others may prefer whiskies that have not undergone this process, valuing the robust and unfiltered character that can result from alternative production methods.

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Why Vodka is considered a great spirit for making cocktails?

 Vodka is often considered a great spirit for making cocktails for several reasons:

Neutral Flavor Profile: Vodka is known for its neutral flavor profile. It lacks the strong taste and aroma associated with many other spirits like whiskey or rum. This neutrality allows it to blend well with a variety of other ingredients without overpowering them, making it a versatile base for cocktails.

Mixability: Vodka mixes easily with a wide range of juices, sodas, and other mixers. Its neutral taste allows the flavors of the other ingredients to shine, making it a popular choice for cocktails where you want the mixer to be the star.

Adaptability: Vodka can be used in a diverse array of cocktails, from classic martinis and cosmopolitans to more modern and creative concoctions. Its adaptability makes it a go-to spirit for mixologists and home bartenders alike.

Wide Range of Flavors: While traditional vodka is known for its lack of flavor, flavored vodkas have become increasingly popular. This allows for a broad spectrum of cocktail possibilities, as you can choose a vodka infused with flavors like citrus, berry, vanilla, or even pepper, adding complexity to your drinks.

Clean and Crisp: Vodka is often associated with a clean and crisp taste, making it an appealing choice for those who prefer a smoother and less assertive spirit in their cocktails.

Popular Culture and Trends: Vodka has enjoyed immense popularity in the cocktail world for several decades. Many classic and contemporary cocktails feature vodka as a key ingredient, contributing to its widespread use.

Low Congeners: Vodka is typically distilled to a high level of purity, resulting in fewer impurities known as congeners. Congeners are byproducts of fermentation and distillation that can contribute to the taste and hangover effects of a spirit. The lower congener content in vodka is often associated with a cleaner drinking experience.

While vodka may not have the depth of flavor found in some other spirits, its versatility and ability to play well with a variety of mixers make it a staple in the world of cocktails. Keep in mind that personal preferences vary, and the choice of spirit in a cocktail ultimately depends on individual taste and the desired flavor profile of the drink.

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How Cognac is different from Armagnac?

 Cognac and Armagnac are both types of brandy produced in different regions of France, and while they share some similarities, there are key differences between the two:

Geographic Origin:

Cognac: Cognac is produced in the Cognac region, which is located in southwestern France. The region is divided into six crus (growing areas), and the production of Cognac is regulated by the Appellation d'Origine Contrôlée (AOC) system.

Armagnac: Armagnac comes from the Gascony region in southwestern France. It is produced in three distinct areas: Bas-Armagnac, Haut-Armagnac, and Tenareze. Armagnac's production is also regulated by the AOC system.

Grapes:

Cognac: Cognac is typically made from a blend of specific grape varieties, including Ugni Blanc, Folle Blanche, and Colombard. Ugni Blanc is the most widely used grape for Cognac production.

Armagnac: Armagnac is traditionally made from a variety of grapes, including Baco, Folle Blanche, and Ugni Blanc. Baco is a unique hybrid grape that is commonly used in Armagnac production.

Distillation:

Cognac: Cognac is distilled using a special type of copper pot still called a Charentais still. The distillation process in Cognac involves two rounds, resulting in a smoother and more refined spirit.

Armagnac: Armagnac is typically distilled using a continuous column still, known as an Armagnacais still. This method often leads to a richer and more robust flavor profile compared to the double distillation used in Cognac.

Aging:

Cognac: Cognac must be aged in French oak barrels for a minimum period, depending on the quality designation (VS, VSOP, XO, etc.). The aging process contributes to the development of flavors and aromas.

Armagnac: Armagnac also undergoes aging in oak barrels, and like Cognac, it is labeled with various age designations (such as VS, VSOP, and XO).

Flavor Profile:

Cognac: Cognac is known for its elegant and refined character, often exhibiting floral, fruity, and oaky notes. The double distillation process contributes to a smoother and lighter spirit.

Armagnac: Armagnac is considered to have a more rustic and robust flavor profile, with a greater emphasis on the fruit and spice characteristics. The single distillation process can result in a more complex and intense spirit.

In summary, while both Cognac and Armagnac are French brandies, they differ in terms of geographic origin, grape varieties, distillation methods, aging processes, and flavor profiles. Each has its unique characteristics, making them distinct spirits with their own loyal following.

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Liqueurs

 Liqueurs,  sometimes also known as cordials or flavored spirits, are alcoholic beverages that are sweetened and flavored with a variety of herbs, fruits, spices, and other ingredients. They are typically consumed after dinner or as an ingredient in cocktails and are known for their distinctive flavors and aromas. In this note, we will discuss the history, manufacturing, and types of liqueurs.

History:

The history of liqueurs dates back to ancient times when herbs and spices were added to alcohol for medicinal purposes. However, the modern liqueur industry began in Europe during the Middle Ages, when monks and alchemists began experimenting with different combinations of herbs, fruits, and spices to create unique and flavorful beverages. Many of the most famous liqueurs, such as Chartreuse and Benedictine, were created by monks and are still produced according to secret recipes that have been passed down for generations.

Manufacturing:

Liqueurs are made by infusing or macerating herbs, fruits, and other ingredients in a base spirit, such as brandy, rum, or vodka. The mixture is then filtered and sweetened with sugar or another sweetener, and may be aged in oak barrels to enhance its flavor and aroma. The amount of sugar and other ingredients used in a liqueur can vary widely, and different manufacturers may use different base spirits and flavorings to create unique and distinctive products.

Types:

There are many different types of liqueurs, each with its own unique flavor and character. Some of the most popular types of liqueurs include:

Fruit liqueurs: These are made by infusing fruits such as berries, citrus, or peaches in a base spirit. Examples include Cointreau, Grand Marnier, and Chambord.

Herbal liqueurs: These are made by infusing herbs and spices such as anise, mint, or cinnamon in a base spirit. Examples include Chartreuse, Benedictine, and Jägermeister.

Cream liqueurs: These are made by combining a base spirit with cream, milk, or a dairy alternative, and sweetening it with sugar. Examples include Baileys Irish Cream, Amarula, and RumChata.

Nut liqueurs: These are made by infusing nuts such as almonds, hazelnuts, or walnuts in a base spirit. Examples include Frangelico, Amaretto, and Nocello.

Coffee liqueurs: These are made by combining a base spirit with coffee, sugar, and other flavorings. Examples include Kahlua, Tia Maria, and Patron XO Cafe.

Conclusion:

Liqueurs are an important and versatile category of alcoholic beverages, with a long and fascinating history that continues to evolve today. Whether you prefer fruity, herbal, creamy, nutty, or coffee-flavored liqueurs, there is sure to be a product on the market that meets your taste and preference.

THE WORLD OF WINE AND SPIRITS

The World of Wine & Spirits from HEMANT SINGH

Beverages are potable drinks which have thirst-quenching, refreshing, stimulating and nourishing qualities. By refreshing, one means the replenishment of fluid loss from the body due to perspiration. Simulation results in increase of the heart beat and blood pressure. This is due to the intake of spirits (alcohol) or tea (thein) and coffee (coffein). Nourishment is provided by the nutrients in the beverages, especially fruit juices. Most of the beverages supply energy in the form of sugar or
alcohol. They also provide other nutrients like mineral salts and vitamins. For example, milk gives calcium and citrus fruits give vitamin C.
Generally, people drink for one or more of six reasons; to quench thirst, to get drunk, to enjoy a social setting (social drinking), to enjoy the taste of the beverage, to feed an addiction (alcoholism), or as part of a religious or traditional ceremony or custom (proposing toast).

Sula launches India’s first Grape Spirit based Whisky, ECLIPSE, in Delhi market

Sula Vineyards, through its wholly owned subsidiary, Artisan Spirits, has launched India’s first Premium blended whisky with Grape Spirit base, ECLIPSE, in the Delhi market.  The company announced their aggressive diversification into the premium liquor category at a special event for the trade in the National Capital this week.

After adding grape-based Brandy,’ Janus’, and ‘J’, the launch of Eclipse, a premium whisky with Grape  spirit base, is considered a strategic move by the company towards product diversification.  Eclipse has distribution rights in Delhi, Andhra Pradesh, Goa, Puducherry, and Telangana currently.  

Speaking to Hospitality Biz at the launch event, Nick Pringle, COO, Sula Vineyards said that the company has yet again proved its spirit of innovation by introducing a “pioneering product”.  “It’s a tough market and in a tough market it is important to keep innovating and give consumers something new. Eclipse is the first Grape spirit based whisky to come into the market,” he said.

Talking about the product, Pringle said that while its grape spirit base makes it unique, it is blended with quality malt matured in French oak. “That gives the product the quality finish and premium presentation,” he added.  He said that Eclipse has received good feedbacks from connoisseurs at blind tasting sessions.

When asked about distribution, Pringle said that they will be rolling it out “carefully and strategically” pan India in the coming months. “We have got distribution rights in few places. Idea is to go very carefully,” he said.

Eclipse comes in an elegant bottle with a tamper proof ‘Fabrizio cap’ that ensures excellent and smooth flow of the liquid from the bottle. 

What does a $22,000 cognac actually taste like?

Want to feel the warm, gently percolating inner glow of a fireside cognac this Christmas? If a bottle of Remy Martin VSOP for $35 is just très ordinaire, why not make a splash with a bottle of Remy Martin Louis XIII Rare Cask 42,6? At $22,000 a bottle (sales tax not included), however, you may need to take out a mortgage. After 100 years in the cask, and seeing out the careers of four different cellar masters, the cognac cask was dusted off in 2009 by cellar master Pierrette Trichet.

Three years later in 2012, she declared that the cognac had reached perfection and the cask was tapped to produce just 738 decanters. This particular decanter is 460 of the 738 available. Cellar master Pierrette Trichet, checks the quality of a cognac barrel. Cellar master Pierrette Trichet, checks the quality of a cognac barrel. The 42,6 represents the 42.6% alcohol that makes up the blend -- the comma in the decimal place marking out its European provenance. St. Regis Atlanta bought the bottle, made of black Baccarat crystal with a rose gold neck band, back in 2012. Source: CNN.com

HENNESSY COGNAC NAMED WORLD'S TOP PERFORMING SPIRIT BRAND

Hennessy, the world’s best-selling Cognac, has just emerged as the number one performing global spirit for 2014, according to UK-based International Wine and Spirit Research group (IWSR).

Hennessy, which has consistently posted growth for the last 50 months, has been recognized by the IWSR as a top 3 global brand since 2012. Earning the #1 spot on the annual list is especially exciting as the brand celebrates its milestone 250^th anniversary this year.

Some of the less common spirits

By the word other sprits or less common /known spirits, we mean the various spirits produced in the different countries. There are around 400-600 varieties.

Some of them are:

Aquavit -- literally mean water of life. It’s made in Scandinavian countries from potatoes or grains flavored with Caraway seeds, orange peel cardamom &herbs.

Arrack / Raki: The word arrack comes from Arabic word which means juice or sweet It is called Raki in Turkey. It is popular spirit made from the sap of a tree

Calvados:  is a spirit made from apples or pears in Normandy. Calvados is the name of district in Normandy.  Apple jack is similar apple brandy made in USA.

Grappa / Marc: Grappa is a kind of Italian brandy made from the residue of Grape skin. The fine Brand of Grappa is Negroni (Grappa Bianca)

        There is a French equivalent of grappa is also made from dried grape skins pulp & seeds the Marc

Karpi: is a fruit Brandy made from Cranberry in Finland.

Kirsch: The colorless spirit made in Black forest area in Germany, Austria & Switzerland & also in the region of Alsace

Framboie: Raspberry brandy from France.

Poire Williams This spirit is made from distillation of fermented Pears & is colorless. French, Swiss, usually makes it. & German

Pastis: French aniseed flavoured spirit, which turns milky with water. The most famous brands are Ricard & Pernod.

Ouzo: It is most popular Greek colorless spirit .It is made with Grapes

Feni : is obtained from Cashew nuts or Palm or Coconut .It comes from Western region of India ,Goa .

                Besides Feni there are many Indian drinks like Mahua, it’s produced from Mahua flowers. Tari is usually made from the sap of stem of Date palm tree.

Pulque : A Mexican drink obtained from Mezcal. It has a flavour similar to the sour milk & has to be consumed fast .

Quetsch: It’s colorless spirit from plums made in Germany & France.

Sake: The Traditional Japanese rice wine not distilled but fermented. After fermentation Sake is allowed to mature for one year before bottling. It should be drunk young.

Some of the less common spirits

By the word other sprits or less common /known spirits, we mean the various spirits produced in the different countries. There are around 400-600 varieties.

Some of them are:

Aquavit -- literally mean water of life. It’s made in Scandinavian countries from potatoes or grains flavored with Caraway seeds, orange peel cardamom &herbs.

Arrack / Raki: The word arrack comes from Arabic word which means juice or sweet It is called Raki in Turkey. It is popular spirit made from the sap of a tree

Calvados:  is a spirit made from apples or pears in Normandy. Calvados is the name of district in Normandy.  Apple jack is similar apple brandy made in USA.

Grappa / Marc: Grappa is a kind of Italian brandy made from the residue of Grape skin. The fine Brand of Grappa is Negroni (Grappa Bianca)

        There is a French equivalent of grappa is also made from dried grape skins pulp & seeds the Marc

Karpi: is a fruit Brandy made from Cranberry in Finland.

Kirsch: The colorless spirit made in Black forest area in Germany, Austria & Switzerland & also in the region of Alsace

Framboie: Raspberry brandy from France.

Poire Williams This spirit is made from distillation of fermented Pears & is colorless. French, Swiss, usually makes it. & German

Pastis: French aniseed flavoured spirit, which turns milky with water. The most famous brands are Ricard & Pernod.

Ouzo: It is most popular Greek colorless spirit .It is made with Grapes

Feni : is obtained from Cashew nuts or Palm or Coconut .It comes from Western region of India ,Goa .

                Besides Feni there are many Indian drinks like Mahua, it’s produced from Mahua flowers. Tari is usually made from the sap of stem of Date palm tree.

Pulque : A Mexican drink obtained from Mezcal. It has a flavour similar to the sour milk & has to be consumed fast .

Quetsch: It’s colorless spirit from plums made in Germany & France.

Sake: The Traditional Japanese rice wine not distilled but fermented. After fermentation Sake is allowed to mature for one year before bottling. It should be drunk young.

CONTINUOUS STILL

Column stills behave like a series of single pot stills, formed in a long vertical tube. The tube is filled with either porous packing or bubble plates. The rising vapor, which is low in alcohol, starts to condense in the cooler, higher level of the column. The temperature of each successively higher stage is slightly lower than the previous stage, so the vapor in equilibrium with the liquid at each stage is progressively more enriched with alcohol. Whereas a single pot still charged with wine might yield a vapor enriched to 40-50% alcohol, a column still can achieve a vapor alcohol content of 96%. A continuous still can, as its name suggests, sustain a constant process of distillation. This, along with the higher concentration of alcohol in the final distillate, is its main advantage over a pot still, which can only work in batches. Continuous stills are charged with pre-heated feed liquor at some point in the column. Heat (usually in the form of steam) is supplied to the base of the column. Stripped (alcohol-free) liquid is drawn off at the base, while almost pure alcohol is condensed after migrating to the top of the column. Column stills are frequently used in the production of grain whisky.

CONTINUOUS STILL

A column still, also called a continuous still, patent still or Coffey still, is a variety of still consisting of two columns invented in 1826 by Robert Stein, a Clackmannanshire distiller and first used at the Cameron Bridge Grain Distillery. The design was enhanced and patented in 1831 by an Irishman, Aeneas Coffey. The first column (called the analyzer) has steam rising and wash descending through several levels. The second column (called the rectifier) carries the alcohol from the wash where it circulates until it can condense at the required strength.  

SPIRITS

The best known distilled beverages are:

v Brandy

v Rum

v Whisky / Whiskey

v Gin

v Vodka

v Tequilla 

SPIRITS

The English word spirit comes from the Latin spiritus, meaning "breath", but also "soul, courage, vigor“.

Spirit is a high-concentration potable alcoholic beverage that is obtained by the distillation of a low concentration liquid containing alcohol. The raw materials used could be wine, sugar solution or fermented grain mash.

As alcohol is separated from the fermented liquid, certail other flavours remain with the alcohol known as “congeners” and give the spirit their distinct characteristics.   Also ageing the spirits and the containers in which they are aged give unique characteristics to distilled spirits.