COORANBONG VODKA

Derived from the Aboriginal word for "water over rocks," CooranBong is the first super premium vodka distilled from Australian grapes in the world. Using select hand-picked Shiraz and Cabernet Sauvignon grapes from the Barossa Valley, CooranBong emphasizes a unique 10x distilling process. 

BOMBORA VODKA

Bombora Vodka is an Australian brand of vodka. Its name comes from the Aboriginal word for "reef," and surf talk for "massive wave." It is distilled 5x from grapes harvested in the Barossa Valley and natural spring water collected from the Great Artesian Basin.

MASH PREPARATION: The grain or vegetables are loaded into an automatic mash tub. Much like a washing machine, the tub is fitted with agitators that break down the grain as the tub rotates. A ground malt meal is added to promote the conversion of starches to sugar.

 

STERILIZATION & INOCULATION: Preventing the growth of bacteria is very important in the manufacture of distilled spirits. First, the mash is sterilized by heating it to the boiling point. Then, it is injected with lactic-acid bacteria to raise the acidity level needed for fermentation. When the desired acidity level is reached, the mash is inoculated once again.

FERMENTATION: The mash is poured into large stainless-steel vats. Yeast is added and the vats are closed. Over the next two to four days, enzymes in the yeast convert the sugars in the mash to ethyl alcohol.

DISTILLATION & RECTIFICATION: The liquid ethyl alcohol is pumped to stills, stainless steel columns made up of vaporization chambers stacked on top of each other. The alcohol is continuously cycled up and down, and heated with steam, until the vapors are released and condensed. This process also removes impurities. The vapors rise into the upper chambers (still heads) where they are concentrated. The extracted materials flow into the lower chambers and are discarded. Some of the grain residue may be sold as livestock feed.

WATER: The concentrated vapors, or fine spirits, contain 95-100% alcohol. This translates to 190 proof. In order to make it drinkable, water is added to the spirits to decrease the alcohol percentage to 40, and the proof to 80.

BOTTLING: Alcoholic beverages are stored in glass bottles because glass is non-reactive. Other receptacles, such as plastic, would cause a chemical change in the beverage. The bottling procedure is highly mechanized as the bottles are cleaned, filled, capped, sealed, labeled, and loaded into cartons. This can be done at rates as high as 400 bottles per minute.

VODKA

Vodka, one of the world's most popular liquors, is composed solely of water and ethyl alcohol with possible traces of impurities and flavorings. Vodka is made from a fermented substance of either grain, rye, wheat, potatoes, or sugar beet molasses.

Vodka’s alcoholic content usually ranges between 35 to 50 percent by volume; the standard Russian, Lithuanian, and Polish vodkas are 40 percent alcohol by volume (80 proof).

Vodka is traditionally drunk neat in the vodka belt — Eastern Europe and the Nordic countries — and elsewhere. It is also commonly used in cocktails and mixed drinks, such as the bloody Mary, the screwdriver, the White Russian, the vodka tonic, and the vodka martini.

TYPES OF GIN

# DUTCH GIN: also known as Holland’s, Genever and Schiedam Gin, is typically made from equal parts of malted barley, corn and rye. It has a slightly sweet, malty character and is generally full flavoured than dry Gin. There are two styles of Dutch Gin:

Oudo: means “Old”. It has a strong flavour from a higher proportion of barley.

Jonge: means “young”. It is light both in flavour and texture.

# DRY GIN: the preferred choice for most gin drinkers- is made primarily from corn with a small percentage of malted barley and other grains. It’s typically dry, aromatic and moderately light in flavour and body. Dry Gins made in England (where this style originated) commonly have a slightly higher alcohol content and are more flavourful than American made Gins.

 

PRODUCTION OF GIN

The most common style of Gin, typically used for mixed drinks, is London dry Gin. London dry gin is made by taking a neutral grain spirit and redistilled after botanicals are added. In addition to Juniper berries, it is usually made with a small amount of citrus botanicals like lemon and bitter orange peel. Other botanicals that may be used include anise, angelica root and seed, orris root, licorice root, cinnamon, coriander, cassia bark. 

GIN

Gin is a spirit flavoured with juniper berries. Distilled Gin is made by redistilling white grain spirit and raw cane sugar which has been flavoured with juniper berries. Compound Gin is made by flavouring neutral grain spirit with juniper berries without redistilling and can be considered as a flavoured Vodka. A well made Gin will be relatively dry compared to other spirits. Gin is often mixed in cocktails with sweeter ingredients like tonic water or vermouth to balance this dryness.