Lynchburg Lemonade Recipe

Lynchburg Lemonade is named after Lynchburg, Tennessee, the hometown of the Jack Daniel's Distillery, and is one of the most popular mixed drinks. This can also be made into a great summer party punch mixing 1 part each whiskey, sweet & sour and triple sec with 4 parts soda in a punch bowl garnished with lemon wedges and maraschino cherries.

Ingredients:
1 oz Jack Daniel's Whiskey
1/2 oz triple sec
1 oz sweet & sour lemon-lime soda

Method:
Pour the whiskey, triple sec and sweet & sour into a collins glass filled with ice.
Top with lemon-lime soda.

Stir well.

Source: By Colleen Graham, About.com

Ward Eight Cocktail

Ward Eight is a classic bourbon sour with a hint of grenadine. Garnish with an orange and cherry flag by skewering both fruits on a cocktail pick. It's assumed that the Ward Eight was created at Locke-Ober in Boston sometime in the year 1898. One of my favorite bourbons for this cocktail is Woodford Reserve as it adds a subtle, smoky sweetness that pairs nicely with the sweet grenadine.

Ingredients:
2 oz bourbon
dash of grenadine
sour mix
orange slice for garnish
maraschino cherry for garnish

Method:
Pour the bourbon and grenadine into a collins glass filled with ice.
Fill with sour mix.
Shake by placing a tin over the glass, giving a couple of good shakes.
Garnish with a cherry and orange slice flag.

By Colleen Graham, About.com

Vodka Mint Cocktail

Ingredients :
6 ounces frozen limeade
6 ounces vodka
17 mint leaves

Method :
1. Combine limeade, vodka, and mint leaves with enough ice to fill blender.
2. Blend at highest speed until slushy. Pour into cocktail glasses.
3. Top with thin slices of lime and mint leaves.

source: http://www.recipejunction.in/

Peach Mimosa Cocktail

A sweet twist on the classic brunch favorite.

Ingredients :
1 ounce peach schnapps
Orange juice
Champagne

Method :
1. Pour peach schnapps into a champagne flute.
2. Add enough orange juice to fill half of the glass.
3. Top with champagne.

source: http://www.recipejunction.in/

Pineapple Mai Tai

ingredients:
1 ounce light rum
1/2 ounce triple sec
1/4 ounce lime juice
1 1/2 ounces pineapple juice
1 1/2 ounces orange juice
1 dash of Grenadine
1/2 ounce dark rum
maraschino cherry for garnish

method:
Pour all the ingredients except the dark rum into a shaker with ice cubes.
Shake well.
Strain into an old-fashioned glass half filled with ice.
Top with the dark rum.
Garnish with the cherry.

Source: By Colleen Graham, About.com

The Original Mai Tai

Mai Tai translates from Tahitian to mean "Out of this World." A fitting description for this cocktail. The Mai Tai came to light in 1944 in Oakland's Trader Vic's. There Victor Bergron, one of the founders of the tiki bar, put together this great drink that deserves to feature the best rum you can get your hands on. Over the years the recipe has changed greatly, disguising the rum under layers of fruit. The first recipe is Bergron's original recipe, the second, one of the many newer versions.

ingredients:
1 oz light rum
1/2 oz lime juice
1/2 oz orange curacao
1/2 oz orgeat syrup
1 oz dark rum
maraschino cherry for garnish

method:
Pour all the ingredients except the dark rum into a shaker with ice cubes.
Shake well.
Strain into an old-fashioned glass half filled with ice.
Top with the dark rum.
Garnish with the cherry.

Source: By Colleen Graham, About.com

Long Island Iced Tea Recipe

This is a classic mixed drink that should be in everyone's drink repertoire. An easy way to remember how to make a Long Island is to think of a small shot of 5 white spirits (gin, tequila, light rum, vodka, triple sec), shot of sour mix, fill with cola. It's really easy if you break it down, but it is also just as easy to drink too many. The 1970's credit for this potent and alluring concoction could go to Robert Bott, a bartender from Long Island, or to Charles Bishop, a 1930's moonshiner in (then dry) Tennessee. Or was it T.G.I. Friday's? The LIIT has also inspired many variations which are below the recipe.

ingredients
1/2 oz triple sec
1/2 oz light rum
1/2 oz gin
1/2 oz vodka
1/2 oz tequila
1 oz sour mix cola
lemon wedge for garnish

Method
Pour the spirits and sour mix into a collins glass with ice.
Stir well or shake with tin over top of the glass.
Top the glass off with cola.
Garnish with the lemon wedge.

variations
Long Beach Iced Tea – cranberry juice
Miami Iced Tea – cranberry juice, lemon-lime soda, peach schnapps for tequila
Electric Iced Tea – blue curacao and lemon lime soda
Hawaiian Iced Tea – pineapple juice Raspberry
Long Island Iced Tea – raspberry vodka and rum (possible with any infused spirits)
Texas Tea – add bourbon
Touchdown Tea – Gatorade for sour mix

Source: By Colleen Graham, About.com

Frozen Margarita

Ingredients

• 1 cup of ice
• 1 1/2 oz tequila
• 1/2 oz Triple Sec
• 1/2 oz lime juice
• 3 oz sour mix
• lime wedge for garnish
• salt for rimming glass (optional)

Method

• Pour the ingredients into a blender.
• Blend until smooth.
• If desired, salt the rim of a chilled margarita glass.
• Pour contents into the glass.
• Garnish with the lime wedge.

By Colleen Graham, About.com

Margarita

Everyone knows the Margarita, that refreshing drink that can be made in so many ways, take on many personalities and the must have summer cocktail. The Margarita is one of the most popular cocktails in North America and shows no signs of slowing down. There are a number of variations to the Margarita, so you're sure to find one that is just right for you. There are three basic ways you can serve this cocktail: neat (as in this recipe), on the rocks, or frozen. The next question is, salt, sugar or nothing on the rim of your glass. The possibilities really are endless.

Recipe of Margarita

Ingredients

• 1 1/2 oz tequila
• 1/2 oz triple sec
• dash of lemon or lime juice
• 3 oz Sour Mix
• lime wedge for garnish
• salt to rim the glass (optional)

Method

• Pour the ingredients into a shaker with ice cubes.
• Shake well.
• If desired, salt the rim of a chilled margarita glass.
• Pour contents, with ice, into the glass.
• Garnish with the lime wedge.

By Colleen Graham, About.com

Gimlet - Gin based Cocktail

Ingredients :

60 ml gin
1 tsp lime juice
Crushed Ice

Method :

Mix Gin and lime juice in a glass with crushed ice.
Strain and serve with twist of orange peel.

Source: www.recipejunction.in

Tom Collins - Gin Based Cocktail

Ingredients :

60 ml gin
juice of 1/2 lemon
1 tsp powdered sugar
carbonated water

Method :

Squeeze the juice of 1/2 lemon over a teaspoonful of powdered sugar in a 12 ounce glass.
Add gin and several ice cubes.
Fill glass with carbonated water and stir well.
Drop in a cherry and slice of lemon, cut half a slice of orange over the brim of the glass and serve with straws

Source: http://www.recipejunction.in/

Manhattan Cocktail Recipe

One of the finest and oldest cocktails. The Manhattan was the first cocktail that used vermouth as a modifier. As with a Martini, there are slight variations of the drink that are a matter of preference (see the list below). I had been under the impression for the longest time that a Manhattan used Canadian whiskey (as I'm told many others are) but after a few traditionalist Manhattanite's comments and a couple of drinks I'm convinced that rye whiskey makes the best Manhattan. After all, it was the original whiskey used for the drink.

Ingredients:
2 oz rye whiskey
1/2 oz sweet vermouth
2-3 dashes Angostura bitters
maraschino cherry for garnish

Preparation:
Pour the ingedients into a mixing glass with ice cubes.
Stir well.
Strain into a chilled cocktail glass.
Garnish with the cherry.

Variations on the Manhattan:
Dry Manhattan- Use a dash of dry vermouth and garnish with a lemon twist.
Perfect Manhattan- Equal parts of sweet and dry vermouth. Garnish with a lemon twist.
Brandy Manhattan- Replace whiskey with brandy.
Scotch Manhattan- Replace whiskey with Scotch.
Southern Comfort Manhattan- Replace whiskey with Southern Comfort.

By Colleen Graham, About.com

The Martinez - Gin based Cocktail

The Martinez is the one of the predecessors to the Martini. This cocktail adds sweetness to the gin-vermouth combination with the use of sweet vermouth and a small amounts of maraschino liqueur, resulting in a smooth and uplifting drink that is perfect anytime of day. Some Martinez recipes use dry vermouth and/or Cointreau (instead of maraschino). The story of the Martinez is that it was created by Professor Jerry Thomas for a patron traveling to Martinez, California.

Recipe:
Ingredients:
2 oz gin
3/4 oz sweet vermouth
1/4 oz maraschino liqueur
1 dash Angostura bitters
lemon twist for garnish

Preparation:
Pour the ingredients into a mixing glass with ice cubes.
Stir well.
Strain into a chilled cocktail glass.
Twist the lemon peel over the drink and drop it into the glass.

By Colleen Graham, About.com

How many types of Beer are available to Drink?

Here are the different styles you may come across at different stores or your favourite local brew pub.

• Ale - originally liquor made from an infusion of malt by fermentation, as opposed to beer, which was made by the same process but flavoured with hops. Today ale is used for all beers other than stout.


• Alt - means "old". A top fermented ale, rich, copper-coloured and full-bodied, with a very firm, tannic palate, and usually well-hopped and dry.


• Amber Beer - an ale with a depth of hue halfway between pale and dark.


• Barley Wine - dark, rich, usually bittersweet, heavy ales with high alcohol content, made for sipping, not quaffing.


• Bitter - the driest and one of the most heavily hopped beers served on draft. The nose is generally aromatic, the hue amber and the alcoholic content moderate.


• Bock - a strong dark German lager, ranging from pale to dark brown in colour, with a minimum alcoholic content of about 6 percent.


• Brown Ale - malty beers, dark in colour and they may be quite sweet.


• Burton - a strong ale, dark in colour, made with a proportion of highly dried or roasted malts.


• Christmas/Holiday Beer - these special season beers are amber to dark brown, richly flavoured with a sweetish palate. Some are flavoured with special spices and/or herbs.


• Dopplebock - "double bock." A stronger version of bock beer, decidedly malty, with an alcoholic content ranging from 8 percent to 13 percent by volume.


• Hefe-Weizen - a wheat beer, lighter in body, flavour and alcohol strength.


• Ice Beer - a high-alcohol beer made by cooling the beer during the process to below the freezing point of water (32 degrees Fahrenheit) but above that of alcohol (-173 degrees Fahrenheit). . When the formed ice is removed and discarded, the beer ends up with a higher alcohol-to-water ratio.


• India Pale Ale (IPA) - a generously hopped pale ale.


• Kolsch - West German ale, very pale (brassy gold) in hue, with a mild malt flavour and some lactic tartness.


• Malt Liquor - most malt liquors are lagers that are too alcoholic to be labelled lagers or beers.


• Muncheners - a malty, pale lager distinguished from the darker, heavier Munich Dark beers by the term "dunkel".


• Octoberfest/ Maerzen/Vienna - a copper-coloured, malty beer brewed at the end of the winter brewing season in March.


• Pale Ale - made of the highest quality malts, the driest and most highly hopped beer. Sold as light ale or pale ale in bottle or on draft as bitter.


• Pilsner - delicately dry and aromatic beers.


• Porter - a darker (medium to dark reddish brown) ale style beer, full-bodied, a bit on the bitter side. The barley (or barley-malt) is well roasted, giving the brew a characteristic chocolaty, bittersweet flavour.


• Stout - beer brewed from roasted, full-flavoured malts, often with an addition of caramel sugar and a slightly higher proportion of hops. Stouts have a richer, slightly burnt flavour and are dark in colour.


• Sweet Stout - also known as milk stout because some brewers use lactose (milk sugar) as an ingredient.


• Wheat Beer - a beer in which wheat malt is substituted for barley malt. Usually medium-bodied, with a bit of tartness on the palate

What is Tequila?

First the history: Tequila was first distilled in the 1500-1600's in the state of Jalisco, Mexico. Guadalajara is the capital of Jalisco and the city of Tequila was established in about 1656. This is where the agave plant grows best.

The agave is not a cactus as rumoured, but belongs to the lily family and has long spiny leaves (pincas). The specific plant that is used to make tequila is the Weber blue agave. It takes 8-12 years for the agave to reach maturity. During harvest, the leaves are cut off leaving the heart of the plant or pina which looks like a large pineapple when the jimadors are done. The harvested pina may weigh 200 pounds or more and is chopped into smaller pieces for cooking at the distillery. Tequila was first imported into the United States in 1873 when the first load was transported to El Paso, Texas. In 1973 tequila sales in the US topped one million cases.
There are two basic types of tequila, 100% blue agave (cien por ciento de agave) tequila and mixto. The 100% blue agave tequilas are distilled entirely from the fermented juice of the agave. All 100% agave tequilas have to be distilled and bottled in Mexico. If the bottle does not say 100% blue agave, the tequila is mixto and may have been distilled from as little as 60% agave juice with other sugars.

Grades of Tequila:
• Blanco: 100% agave tequila that is un-aged and untreated with additives.
• Reposado: 100% agave, "rested" tequila that has been stored in oak between two months and one year.
• Anejo: 100% agave, aged tequila that has been stored in oak at least one year.
• Mixto blanco: mixto tequila that is unaged.
• Mixto reposado: mixto tequila that has been stored in oak between two months and one year.
• Mixto anejo: aged mixto tequila that has been stored in oak at least one year.
• Joven abocado: mixto tequila that has been treated with additives to achieve an effect similar to aging.

Origins and History of Bourbon Whisky

The first waves of British settlers in North America were a thirsty lot. It is recorded that the Pilgrims chose to make final landfall at Plymouth, Massachusetts, even though their original destination was elsewhere, primarily because they were almost out of beer.

The first locally-made alcoholic beverage was beer, although the limited supply of barley malt was frequently supplemented by such local substitutes as pumpkin pulp. Distilled spirits soon followed, with rum made from imported Caribbean molasses dominating in the northern colonies, and an assortment of fruit brandies in the south.

In the early 1700s a combination of bad economic times and religious unrest against the Established Church in Great Britain set off a great wave of emigration from Scotland and Ireland. These Scots, and the Protestant Scottish settlers from the Northern Irish province of Ulster who came to be known as the "Scotch-Irish" in the new World, brought to North America their religion, their distrust of government control, and their skill at distilling whiskey.

This rush of humanity, augmented by German immigrants of a similar religious and cultural persuasion, passed through the seaboard colonies and settled initially in Pennsylvania, Maryland, and western Virginia. Mostly small farmers, they quickly adapted to growing rye because of its hardiness, and, in the western counties, Native American corn because of its high yields. Grain was awkward to ship to East Coast markets because of the poor roads; so many farmers turned to distilling their crops into whiskey. In Pennsylvania these were primarily Rye whiskies; farther to the west and south Corn whiskies predominated. By the end of the American War of Independence in 1784, the first commercial distilleries had been established in what was then the western Virginia county of Kentucky. From the start they produced corn-based whiskies.

In 1794 the new, cash-strapped Federal government imposed the first federal excise tax on distillers. The farmer-distillers of western Pennsylvania responded violently in what became known as the Whiskey Rebellion. Federal tax agents were assaulted and killed by angry mobs. Order was finally restored when the federal government sent in an army of 15,000 militiamen, led by George Washington, to put down the revolt. The ringleaders were convicted and sentenced to be hanged, but cooler heads prevailed, and after jail time they were pardoned and released.

This situation did provoke a new migration of settlers into the then-western frontier lands of Kentucky and Tennessee. In these new states farmers found ideal corn-growing country and smooth, limestone-filtered water—two of the basic ingredients of Bourbon whiskey.

The name "Bourbon" comes from a county in eastern Kentucky, which in turn was named for the Bourbon kings of France who had aided the American rebels in the Revolutionary War. Bourbon County was in the early 19th century a center of whiskey production and transshipping (ironically, at the present time, it is a "dry" county). The local whiskey, made primarily from corn, soon gained a reputation for being particularly smooth because the local distillers aged their products in charred oak casks. The adoption of the "sour mash" grain conversion technique served to further distinguish Bourbon from other whiskey styles.

By the 1840s Bourbon was recognized and marketed as a distinctive American style of whiskey, although not as a regionally specific spirit. Bourbon came to be produced in Kentucky, Tennessee, Indiana, Illinois, Ohio, Missouri, Pennsylvania, North Carolina, and Georgia, among other states. Nowadays Bourbon production is confined to Kentucky and Indiana, although the only legal location requirement for calling a whiskey "Bourbon" is that it be produced in the United States. Initially Bourbon was made in pot stills, but as the century progressed the new column still technology was increasingly adopted. The last old-line pot still plant closed in Pennsylvania in 1992, but the technique was revived in Kentucky in 1995 when the historic Labrot & Graham Distillery was renovated and reopened with a set of new, Scottish-built copper pot stills.

The late 19th century saw the rise of the Temperance Movement, a social phenomenon driven by a potent combination of religious and women’s groups. Temperance societies, such as the Women’s Christian Temperance Union and the Anti-Saloon League, operated nationally, but were particularly active in the southern states. The notion of temperance soon gave way to a stated desire for outright prohibition, and throughout the rest of the century an assortment of states and counties adopted prohibition for varying lengths of time and degrees of severity. This muddle of legal restrictions played havoc in the Bourbon industry, as it interfered with the production and aging of stocks of whiskey.

National Prohibition in 1919 had effects on the Bourbon industry beyond shutting down most of the distilleries. Drinking did not stop, of course, and the United States was soon awash in illegal alcohol, much of it of dubious quality. What did change was the American taste in whiskey. Illicit moonshine and imported Canadian whiskeys were lighter in taste and body than Bourbon and Rye. The corresponding increase in popularity of white spirits such as Gin and Vodka further altered the marketplace. When Repeal came in 1933, a number of the old distilleries didn’t reopen, and the industry began a slow consolidation that lasted into the early 1990s, at which time there were only 10 distilleries in Kentucky and two in Tennessee.

It may seem odd, but Scotch whisky may be Bourbon’s inspiration for long-term revival. The steady growth in sales of single malt and high-quality Scotch whiskies has not gone unnoticed in Bourbon country. All of the Kentucky and Tennessee whiskey distilleries are now marketing high-end "single cask" and "small batch" whiskies that have found great success among upscale consumers. Three small specialty distilleries have opened in the last few years in Kentucky and California to cater to this increasing demand for quality over quantity. The United States may yet, in the words of one commentator, "turn away from foreign potions and return to its native spirit."

Tennessee Whisky

Tennessee whiskey is a first cousin of Bourbon, with virtually an identical history. The same sort of people used the same sort of grains and the same sort of production techniques to produce a style of whiskey that, remarkably, is noticeably different. The early whiskey distillers in Tennessee, for reasons that are lost in the mists of history, added a final step to their production process when they began filtering their whiskey through thick beds of sugar maple charcoal. This filtration removes some of the congeners (flavor elements) in the spirit and creates a smooth, mellow palate. The two remaining distillers in the state continue this tradition, which a distiller at the Jack Daniel’s Distillery once described as being "same church, different pew."

Rye Whisky

The Scotch-Irish immigrant distillers had some exposure to using rye in whiskey production, but for their German immigrant neighbors rye had been the primary grain used in the production of Schnapps and Vodka back in northern Europe. They continued this distilling practice, particularly in Pennsylvania and Maryland, where Rye whiskey, with its distinctive hard-edged, grainy palate, remained the dominant whiskey type well into the 20th century.

Rye whiskey was even more adversely effected by National Prohibition than Bourbon. A generation of consumers weaned on light-bodied and relatively delicate white spirits turned away from the uncompromising, pungent, full-bodied straight Rye whiskies. Production of Rye whiskies had vanished altogether from its Mid-Atlantic homeland by the 1980s. A handful of modern Rye whiskies are currently being made by Bourbon distilleries in Kentucky and Indiana. America’s first indigenous whiskey style is today only barely surviving in the marketplace. Its primary use is for blending to give other whiskies more character and backbone, although a small but vocal group of Rye whisky enthusiasts continue to champion it.

Blended American Whiskey

Blended whiskies date from the early 19th century when the invention of the column still made possible the production of neutral spirits. Distillers would blend one or more straight whiskies (Bourbon and Rye) with these neutral spirits in varying proportions to create their own branded blend. The taste and quality of these whiskies, then as now, varies according to the ratio of straight whiskey to neutral grain spirit. Early blends were frequently flavored with everything from sherry to plug tobacco. Compared to straight whiskies they were relatively inexpensive and bland in character. Modern blends utilize dozens of different straight whiskies to insure a consistent flavor profile. Blended American whiskies had a great sales boost during and just after World War II when distillers promoted them as a way of stretching their limited supply of straight whiskey. This sales spike did not last, however. Blended whiskies were considered to be too bland by Bourbon and Rye drinkers, and consumers with a taste for lighter spirits soon migrated to Vodka and Gin. Blended whiskies have been leading the pack in declining sales over the past few decades.

Corn Whisky

Corn whiskey was the first truly American whiskey, and the precursor to Bourbon. An unaged, clear spirit, it was the type of whiskey that Scotch-Irish farmers produced in their stills for family consumption or to trade for store goods. When state and federal excise taxes were permanently introduced during the Civil War, most of the production of Corn whiskey went underground to become moonshine, where it has remained ever since. A modest amount of commercial Corn whiskey is still produced and consumed in the South.

Canadian Whisky

Canadian whiskies, as with their American cousins, originated on the farm. These early whiskies were made primarily from rye. In time most Canadian distillers turned to corn, wheat, and other grains, but Canadians continue to refer to their whisky as "Rye" even though the mash bill for most Canadian Whisky is now predominantly a mix of corn, wheat, and barley, with only a modest perportion of rye for flavor, which results in a lighter-bodied spirit.

Classifications of North American Whiskies # 2

United States

Kentucky produces all types of North American whiskies except for Tennessee and Canadian. It has the largest concentration of distilleries on the continent.

Tennessee started out as Bourbon country, but today its two remaining distilleries specialize in the distinctive Tennessee style of whiskey.

Other states-primarily Indiana, Illinois, Virginia, and Missouri have distilleries that produce straight whiskeys, although some of these plants are currently mothballed. California has one tiny micro-distillery that produces Rye. Additionally there are a number of distilling plants scattered around the country that rectify (dilute and blend), process and bottle spirits that were originally distilled elsewhere. These distilleries, in addition to sometimes bottling Bourbon that has been shipped to them in bulk, may also create their own blended whiskies. These whiskies tend to be relatively inexpensive "well" brands that are sold mainly to taverns and bars for making mixed drinks.

Canada Ontario has the largest concentration of whisky distilleries in Canada, three. Alberta has two and Manitoba, Quebec, and Nova Scotia each have one. With the exception of Glenora in Nova Scotia, which is a malt whisky distillery, all of the Canadian distilleries produce only blended Canadian whisky.

A Whisky Lexicon

Bonded Whiskey is 100 proof Bourbon from a single distillery that was produced in a single "season" and then aged for at least four years in a government-supervised "bonded" warehouse. Distillers originally did this in order to avoid having to pay the excise tax until the whiskey was aged and ready for market. Consumers came to (incorrectly) regard the "bottled in bond" designation as a statement of quality. Bonded whiskies are not much of a factor in today’s market, although they still exist.

The Mash is the mix of crushed grain (including some malt that contains enzymes to break down grain starches into sugars) and hot water from which the distiller draws a liquid extract called wort. The wort is fermented into a simple beer called the wash, which is then distilled.

Sour Mash is the fermentation process by which a percentage of a previous fermentation is added to a new batch as a "starter" to get the fermentation going and maintain a level of consistency from batch to batch. A sweet mash means that only fresh yeast is added to a new batch to start fermentation.

Straight Whiskey is unblended whiskey that contains no neutral spirit. Bourbon, Tennessee, Rye, and Corn whiskey are straight whiskies. There is also a spirit, simply called "straight whiskey," that is made from a mixture of grains, none of which accounts for 51% of the mash bill.

Source: Tastings.com

Classifications of North American Whiskies # 1

North American whiskies are essentially classified by the type or variety of grains in the mash bill, the percentage or proof of alcohol at which they are distilled, and the length and manner of their aging.

Bourbon Whisky must contain a minimum of 51% corn, be produced in the United States, be distilled at less than 80% ABV (160 proof) and be aged for a minimum of two years in new charred barrels, although in practice virtually all straight whiskies are aged at least four years. Any Bourbon, or any other domestic or imported whiskey, for that matter, that has been aged less than four years must contain an age statement on the label. Small Batch Bourbons are bourbons that bottled from a small group of specially selected barrels that are blended together. It should be noted though that each distiller has their own interpretation of what constitutes a "small batch." Single Barrel Bourbon is Bourbon from one specifically chosen cask.

The Taste: Flavor descriptors such as toffee, pralines, vanilla, and dried fruit to describe the initial rush of flavors in a good, well-aged Bourbon. The charred oak barrels give Bourbon a distinctive spicy oak firmness that is unique to American whiskeys.

Tennessee Whisky must contain a minimum of 51% corn, be produced in Tennessee, be distilled at less than 80% ABV (160 proof), filtered through a bed of sugar maple charcoal, and be aged for a minimum of two years in new charred barrels.

The Taste: The taste descriptors for Tennessee whisky tend to parallel those of its Kentucky cousin. The distinction and the difference comes on the finish which is long, clean, and very, very smooth—a result of the final sugar maple charcoal filtration. Legally, Tennessee whiskeys could be sold as Bourbon; but the two Volunteer State distillers are proud enough of their “sipping whisky” to insist that the difference be known to all.

Rye Whisky must contain a minimum of 51% rye grain, be distilled at less than 80% ABV (160 proof) and be aged for a minimum of two years in new charred barrels. A small amount of straight Rye whiskey is bottled and marketed, but most of the industry production is blended into other whiskies to give them additional character and structure. Canadians frequently refer to their whisky as "Rye," though it is in fact made primarily from corn or wheat.
The Taste: While the best Bourbon is known for a creamy, caramel-like palate, the best Rye whiskey makes its presence known with a spicy, grainy, hard-edged firmness that is distinctive and unique. Usually very dry, with notes of walnut, toasted grain, and black pepper, straight rye has a bold assertive character that has earned it a small but dedicated following among discerning whiskey fans.

Blended American Whiskey is required to contain at least 20% straight whiskey; with the balance being unaged neutral spirit or, in a few cases, high-proof light whiskey. It has a general whiskey flavor profile (most closely resembling Bourbon), but lacks any defining taste characteristic.

Corn Whiskey is a commercial product that must contain at least 80% corn, be distilled at less than 80% ABV (160 proof) and be aged for a minimum of two years in new or used uncharred barrels.

Moonshine Whiskey (a.k.a. white lightning, Corn likker, or white dog) is distilled from a varied mix of corn and sugar and is aged in Mason jars and jugs for the length of time that it takes the customers to get home, or the Dukes of Hazzard to make a delivery in the General Lee.

Canadian Whisky is made primarily from corn or wheat, with a supplement of rye, barley, or barley malt. There are no Canadian government requirements when it comes to the percentages of grains used in the mash bill. Unlike Bourbons, they are aged, primarily in used oak barrels. The minimum age for Canadian Whisky is three years, with most brands being aged four to six years. Virtually all Canadian whiskys (except the pot-distilled malt whiskies of Glenora in Nova Scotia) are blended from different grain whiskies of different ages. Bulk Canadian Whiskys are usually shipped in barrels to their destination country where they are bottled. These bulk whiskies are usually bottled at 40% ABV (80 proof) and are usually no more than four years old. "Bottled in Canada" whiskies generally have older components in their blends and are bottled at 43.4% ABV (86.8 proof).

Source: Tastings.com

All About Bourbon, Tennessee, Rye & Canadian Whisky

Taken sanely and in moderation whisky is beneficial, aids digestion, helps throw off colds, megrims and influenzas. Used improperly the effect is just as bad as stuffing on too many starchy foods, taking no exercise, or disliking our neighbor. - Charles H. Baker, Jr., The Gentleman’s Companion, 1939
North American whiskies are all-grain spirits that have been produced from a mash bill that usually mixes together corn, rye, wheat, barley and other grains in different proportions, and then generally aged for an extended period of time in wooden barrels. These barrels may be new or used, and charred or uncharred on the inside, depending on the type of whiskey being made.

The Distillation of North American Whiskies

Most North American whiskies are made in column stills. The United States government requires that all whiskies:

Be made from a grain mash.

Be distilled at 90% ABV or less.

Be reduced to no more than 62.5% ABV (125 proof) before being aged in oak barrels (except for Corn whiskey, which does not have to be aged in wood).

Have the aroma, taste, and characteristics that are generally attributed to whiskey.

Be bottled at no less that 40% ABV (80 proof).

Source: Tastings.com

All About Distilled Spirits

Whether you’re just discovering spirits or want to expand your horizons, our experts offer insight and reviews of almost 1,000 distilled spirits, and a few classic cocktail recipes. Let us help you understand all the styles and tastes and guide you in stocking your bar.

What Are Spirits?

Alcohol, in its basic meaning, is a hydroxyl compound such as ethanol or methanol. Fermentation is the process by which an organic substance (usually a sugar) is converted by a single-celled microorganism such as yeast into alcohol. A spirit is distilled alcohol. Spirits distillation is the process of heating a fermented liquid, evaporating off the alcohol as vapor, and thencondensing it back into liquid form.

How Are Spirits Made?

Spirits can be made from any organic substance that can be fermented to create alcohol. Most alcoholic beverages are made by fermenting fruit or grain-based solutions. A still extracts alcohol from a fermented liquid by boiling it and then condensing the alcohol vapors, which evaporate from the boiling liquid at a lower temperature than water. For example, an 8% alcohol by volume (ABV) wine or beer distills into a 20% ABV distillate when it is run through a typical simple pot still. The alcohol content can be further increased by additional redistillations that further concentrate the alcohol and reduce the total volume of liquid.

The first and most basic type of still is the pot still, which is an enclosed vessel (the kettle or "pot") that narrows into a tube at the top to collect alcohol vapor that evaporates when the fermented contents are boiled. The tube bends downward off the top of the pot and runs through a bath of cold water. This causes the alcohol vapor to condense back into liquid and drain into a container at the end of the tube. Most pot stills are made from copper. They are considered "inefficient" in that they carry over a percentage of water and chemical compound vapors along with the alcohol vapor. This "inefficiency" can be considered an advantage when producing spirits such as brandy and whiskey that have distinctive flavors.

The column or continuous still has two enclosed copper or stainless steel columns. The fermented liquid is slowly fed down into the top of the first column while steam is sent up from the bottom. The rising steam strips the alcohol from the descending liquid and carries it over into the second column where it is recirculated and concentrated to the desired percentage of alcohol. Column stills are more "efficient" than pot stills in that they extract a higher concentration of alcohol. They are favored for neutral-flavored spirits such as vodka and white rum and also for industrial alcohol.

How Are Spirits Measured?

Spirits are measured by alcohol content. Different scales are used in different countries. Most countries use alcohol by volume (ABV), also known as the Gay-Lussac system, which expresses alcohol content as a percentage of the total liquid volume of the beverage. A 40% ABV spirit contains 40% alcohol. In the United States, the proof scale of measurement is used, with the proof of a spirit being double the ABV. Thus a 40% ABV spirit is 80 proof. A degree symbol is customarily used when expressing proof.

How Are Spirits Classified?

Generally speaking, spirits are classified by the fermented material that they are distilled from. Whiskies, Vodka, Gin and most types of Schnapps are made by distilling a kind of beer made from grain. Brandy is made from fermented grape juice, and Fruit Brandy is made from other fruits. Rum and Cane Spirits derive from fermented sugar cane juice or molasses. Tequila and Mezcal come from the fermented pulp of the agave plant. Fortified wines are hybrid beverages in that they are a blend of fermented wine and distilled spirits (usually Brandy).

Source: Tastings.com

Brandy : Different Regions

Spanish Brandies

Brandy de Jerez is made by the Sherry houses centered around the city of Jerez de la Frontera in the southwest corner of Spain. Virtually all Brandy de Jerez; however, is made from wines produced elsewhere in Spain -- primarily from the Airen grape in La Mancha and Extremadura -- as the local Sherry grapes are too valuable to divert into Brandy production. Nowadays most of the distilling is likewise done elsewhere in Spain using column stills. It is then shipped to Jerez for aging in used Sherry casks in a solera system similar to that used for Sherry wine. A solera is a series of large casks (called butts), each holding a slightly older spirit than the previous one beside it. When brandy is drawn off (racked) from the last butt (no more than a third of the volume is removed) it is replenished with brandy drawn from the next butt in line all the way down the solera line to the first butt, where newly distilled brandy is added. This system of racking the brandy through a series of casks blends together a variety of vintages (some soleras have over 30 stages) and results in a speeding up of the maturation process. Basic Brandy de Jerez Solera must age for a minimum of six months, Reserva for one year and Gran Reserva for a minimum of three years. In practice, the best Reservas and Gran Reservas are frequently aged for 12 to 15 years. The lush, slightly sweet and fruity notes to be found in Brandy de Jerez come not only from aging in Sherry casks, but also from the judicious use of fruit-based flavor concentrates and oak essence (boise).

Penedès Brandy comes from the Penedès region of Catalonia in the northeast corner of Spain near Barcelona. Modeled after the Cognacs of France and made from a mix of regional grapes and locally-grown Ugni Blanc of Cognac, it is distilled in pot stills. One of the two local producers (Torres) ages in soleras consisting of butts made from French Limousin oak, whereas the other (Mascaro) ages in the standard non-solera manner, but also in Limousin oak. The resulting Brandy is heartier than Cognac, but leaner and drier than Brandy de Jerez.

Italian Brandies

Italy has a long history of Brandy production dating back to at least the 16th century, but unlike Spain or France there are no specific Brandy-producing regions. Italian Brandies are made from regional wine grapes, and most are produced in column stills, although there are now a number of small artisanal producers using pot stills. They are aged in oak for a minimum of one to two years, with six to eight years being the industry average. Italian Brandies tend to be on the light and delicate side with a touch of residual sweetness.

Pomace Brandies : Getting to grips with Grappa

Italy produces a substantial amount of Grappa, both of the raw, firewater variety and the more elegant, artisanal efforts that are made from one designated grape type and frequently packaged in hand-blown bottles. Both types of Grappa can be unaged or aged for a few years in old casks that will tame the hard edge of the spirit without imparting much flavor or color. Marc from France is produced in all of the nations wine-producing regions, but is mostly consumed locally. Marc de gewürztraminer from Alsace is particularly noteworthy because it retains some of the distinctive perfumed nose and spicy character of the grape. California pomace Brandies from the United States are broadly in the Italian style and are usually called Grappas, even when they are made from non-Italian grape varieties. This is also true of the pomace Brandies from Canada.

German Brandies

German monks were distilling Brandy by the 14th century and the German distillers had organized their own guild as early as 1588. Yet almost from the start, German Brandy (called weinbrand ) has been made from imported wine rather than the more valuable local varieties. Most German Brandies are produced in pot stills and must be aged for a minimum of six months in oak. Brandies that have been aged in oak for at least one year are called uralt or alter (meaning "older"). The best German Brandies are smooth, somewhat lighter than Cognac, and finish with a touch of sweetness.

United States Brandies

Brandy production in California dates back to the Spanish missions in the late 18th and early 19th centuries. In the years following the Civil War, Brandy became a major industry, with a substantial export trade to Europe by the end of the century. For a time Leland Stanford, founder of Stanford University, was the worlds largest brandy producer. Phylloxera and National Prohibition almost shut down the industry in the 1920s. Repeal started things up again, but as with the bourbon industry, the advent of World War II resulted in the brandy producers further marking time. Soon after the end of the war the industry commissioned the Department of Viticulture and Oenology at the University of California at Davis to develop a prototype "California-style" brandy. It had a clean palate, was lighter in style than most European Brandies, and had a flavor profile that made it a good mixer. Starting in the late 1940s, the California brandy producers began to change over to this new style.

Contemporary California Brandies are made primarily in column stills from table grape varieties such as the Thompson Seedless and Flame Tokay, although a handful of small new-generation Cognac-inspired pot distillers, such as Jepson and RMS, are using the classic Ugni Blanc, Colombard, and Folle Blanche grapes. California Brandies are aged for two to 12 years in used American oak (both Brandy and Bourbon casks) to limit woodiness in the palate, although the pot distillers also use French oak. Several California distillers, most notably Korbel, have utilized the Spanish solera method of maturing their Brandy. California Brandies do not use quality designations such as V.S.O.P. or stars. The more expensive brands will usually contain a percentage of older vintages and pot-distilled Brandies in the blend.

Latin American Brandies

In Mexico a surprising amount of wine is made, but it is little known outside of the country because most of it is used for Brandy production. Mexican Brandies are made from a mix of grapes, including Thompson Seedless, Palomino, and Ugni Blanc. Both column and pot stills are used in production whereas the solera system is generally used for aging. Brandy now outsells tequila and rum in Mexico. South American Brandies are generally confined to their domestic markets. The best known type is Pisco, a clear, raw Brandy from Peru and Chile that is made from Muscat grapes and double-distilled in pot stills. The resulting Brandy has a perfumed fragrance and serves as the base for a variety of mixed drinks, including the famous Pisco Sour.

Other Brandies from around the world

Greece produces pot-distilled Brandies, many of which, such as the well-known Metaxa, are flavored with Muscat wine, anise, or other spices. Winemaking in Israel is a well-established tradition dating back thousands of years. But Brandy production dates back only to the 1880s when the French Jewish philanthropist Baron Edmond de Rothschild established what has become the modern Israeli wine industry along French lines. Israeli brandy is made in the manner of Cognac from Colombard grapes, with distillation in both pot and column stills and maturation in French Limousin oak casks. In the Caucasus region, along the eastern shore of the Black Sea, the ancient nations of Georgia and Armenia draw on monastic traditions to produce rich, intensely flavored pot still Brandies both from local grapes and from such imported varieties as Muscadine (from France), Sercial and Verdelho (most famously from Madeira). South Africa has produced Brandies since the arrival of the first Dutch settlers in the 17th century, but these early spirits from the Cape Colony earned a reputation for being harsh firewater (witblits, white lightning, was a typical nickname). The introduction of modern production techniques and government regulations in the early 20th century gradually led to an improvement in the quality of local Brandies. Modern South African Brandies are made from Ugni Blanc, Colombard, Chenin Blanc, and Palomino grapes, produced in both pot and column stills, and aged for a minimum of three years in oak.

Apple and Other Fruit Brandies

Normandy is one of the few regions in France that does not have a substantial grape wine industry. Instead it is apple country, with a substantial tradition of producing hard and sweet cider that in turn can be distilled into an Apple Brandy known as Calvados. The local cider apples, which tend to be small and tart, are closer in type to crab apples than to modern table apples. This spirit has its own appellations, with the best brands coming from Appellation Controlee Pays d'Auge near the Atlantic seaport of Deauville, and the rest in 10 adjacent regions that are designated Appellation Reglementee. Most Pays d'Auge and some of the better Appellation Reglementee are produced in pot stills. All varieties of Calvados are aged in oak casks for a minimum of two years. Cognac-style quality and age terms such as V.S.O.P. and Hors d'Age are frequently used on labels, but have no legal meaning. In the United States, Applejack, as Apple Brandy is called locally, is thought by many to be the first spirit produced in the British colonies. This colonial tradition has continued on the East Coast with the Laird's Distillery in New Jersey (established in 1780 and the oldest distillery in America). Apple Brandies that are more like eau-de-vie are produced in California and Oregon. The fruit-growing regions of the upper Rhine River are the prime eau-de-vie production areas of Europe. The Black Forest region of Bavaria in Germany, and Alsace in France, are known for their Cherry Brandies (Kir in France, Kirschwasser in Germany), Raspberry Brandies (Framboise and Himbeergeist), and Pear Brandies (Poire). Similar eaux-de-vies are now being produced in the United States in California and Oregon. Some Plum Brandy is also made in these regions (Mirabelle from France is an example), but the best known type of Plum Brandy is Slivovitz, which is made from the small blue Sljiva plum throughout Eastern Europe and the Balkans.

Source: Tastings.com

French Brandies: Cognac and Armagnac

Cognac is the best known type of Brandy in the world, a benchmark by which most other Brandies are judged. The Cognac region is located on the west-central Atlantic coast of France, just north of Bordeaux, in the departments of Charente and Charente-Maritime. The region is further subdivided into six growing zones: Grande Champagne, Petite Champagne, Bois Ordinaries, Borderies, Fins Bois, and Bons Bois. The first two of these regions produce the best Cognac and will frequently be so designated on bottle labels. Cognacs labelled Fine Champagne are a blend of Petite and Grande Champagne. The primary grapes used in making Cognac are Ugni Blanc, Folle Blanche, and Colombard. The wines made from these grapes are thin, tart, and low in alcohol; poor characteristics for table wines, but oddly enough, perfect for making Brandy. Cognac is double distilled in pot stills and then aged in casks made from Limousin or Troncais oak. All Cognacs start out in new oak to mellow the fiery spirit and give them color. Batches that are chosen for long-term aging are, after a few years, transferred to used, or "seasoned," casks that impart less of the oak flavor notes while the Brandy matures.

Virtually all Cognacs are a blend of Brandies from different vintages, and frequently, different growing zones. Even those from single vineyards or distilleries will be a mix of Brandies from different casks. As in Champagne, the production of local vineyards is sold to Cognac houses, each of which stores and ages Cognacs from different suppliers and then employs master blenders to draw from these disparate Brandies to create continuity in the house blends. Because there are no age statements on Cognacs, the industry has adopted some generally accepted terms to differentiate Cognacs. It is important to note that these terms have no legal status, and each Cognac shipper uses them according to his own criteria. V.S./V.S.P./Three Star: (V.S., very superior; V.S.P., very superior pale) A minimum of two years aging in a cask, although the industry average is four to five years. V.S.O.P.: (very superior old pale) A minimum of four years cask aging for the youngest Cognac in the blend, with the industry average being between 10 and 15 years.

X.O./Luxury: (X.O., extra old) A minimum of six years aging for the youngest cognac in the blend, with the average age running 20 years or older. All Cognac houses maintain inventories of old vintage Cognacs to use in blending these top of the line brands. The oldest Cognacs are removed from their casks in time and stored in glass demijohns (large jugs) to prevent further loss from evaporation and to limit excessively woody and astringent flavors. Luxury Cognacs are the very finest Cognacs of each individual Cognac house.

Armagnac is the oldest type of Brandy in France, with documented references to distillation dating back to the early 15th century. The Armagnac region is located in the heart of the ancient province of Gascony in the southwest corner of France. As in Cognac, there are regional growing zones: Bas-Armagnac, Haut Armagnac, and Tenareze. The primary grapes used in making Armagnac are likewise the Ugni Blanc, Folle Blanche, and Colombard. But distillation takes place in the unique alambic Armagnacais, a type of column still that is even more "inefficient" than a typical Cognac pot still.

The resulting brandy has a rustic, assertive character and aroma that requires additional cask aging to mellow it out. The best Armagnacs are aged in casks made from the local Monlezun oak. In recent years Limousin and Troncais oak casks have been added to the mix of casks as suitable Monlezun oak becomes harder to find.

Most Armagnacs are blends, but unlike Cognac, single vintages and single vineyard bottlings can be found. The categories of Armagnac are generally the same as those of Cognac (V.S., V.S.O.P., X.O., etc.). Blended Armagnacs frequently have a greater percentage of older vintages in their mix than comparable Cognacs, making them a better value for the discerning buyer.

Have Still, Will TravelUp until the 1970s, portable alambic Armagnacais mounted on two-wheel carts were hauled among small vineyards in Armangnac by itinerant distillers called bouillers de cru. These traveling stills, alas, have mostly given way to larger fixed-in-place setups operated by farmer cooperatives and individual operators. French Brandy is the catch-all designation for Brandy produced from grapes grown in other regions. These Brandies are usually distilled in column stills and aged in oak casks for varying periods of time. They are frequently blended with wine, grape juice, oak flavorings, and other Brandies, including Cognac, in order to smooth out the rough edges. Cognac-like quality designations such as V.S.O.P. and Napoleon are frequently used, but have no legal standing.

Source: Tastings.com

All About Brandy, Cognac and Armagnac

Claret is the liquor for boys; port for men; but he who aspires to be a hero must drink brandy." – Samuel Johnson

The word Brandy comes from the Dutch word brandewijn, ("burnt wine"), which is how the straightforward Dutch traders who introduced it to Northern Europe from Southern France and Spain in the 16th century described wine that had been "burnt," or boiled, in order to distill it. The origins of Brandy can be traced back to the expanding Moslem Mediterranean states in the 7th and 8th centuries. Arab alchemists experimented with distilling grapes and other fruits in order to make medicinal spirits. Their knowledge and techniques soon spread beyond the borders of Islam, with grape Brandy production appearing in Spain and probably Ireland (via missionary monks) by the end of the 8th century. Brandy, in its broadest definition, is a spirit made from fruit juice or fruit pulp and skin.

More specifically, it is broken down into three basic groupings.
1. Grape Brandy is Brandy distilled from fermented grape juice or crushed but not pressed grape pulp and skin. This spirit is aged in wooden casks (usually oak) which colors it, mellows the palate, and adds additional aromas and flavors.

2. Pomace Brandy (Italian Grappa and French Marc are the best-known examples) is Brandy made from the pressed grape pulp, skins, and stems that remain after the grapes are crushed and pressed to extract most of the juice for wine. Pomace Brandies, which are usually minimally aged and seldom see wood, are an acquired taste. They often tend to be rather raw, although they can offer a fresh, fruity aroma of the type of grape used, a characteristic that is lost in regular oak-aged Brandy.

3. Fruit Brandy is the default term for all Brandies that are made from fermenting fruit other than grapes. It should not be confused with Fruit-Flavored Brandy, which is grape Brandy that has been flavored with the extract of another fruit. Fruit Brandies, except those made from berries, are generally distilled from fruit wines. Berries tend to lack enough sugar to make a wine with sufficient alcohol for proper distillation, and thus are soaked (macerated) in high-proof spirit to extract their flavor and aroma. The extract is then distilled once at a low proof. Calvados, the Apple Brandy from the Normandy region of Northwestern France, is probably the best known type of Fruit Brandy. Eau-de-vie ("water of life") is the default term in French for spirits in general, and specifically for colorless fruit brandy, particularly from the Alsace region of France and from California.

Brandy, like Rum and Tequila, is an agricultural spirit. Unlike grain spirits such as Whisky, Vodka, and Gin, which are made throughout the year from grain that can be harvested and stored, Brandy is dependent on the seasons, the ripening of the base fruit, and the production of the wine from which it is made. Types of Brandies, originally at least, tended to be location-specific. (Cognac, for example, is a town and region in France that gave its name to the local Brandy.) Important Brandy-making regions, particularly in Europe, further differentiate their local spirits by specifying the types of grapes that can be used and the specific areas (appellation) in which the grapes used for making the base wine can be grown.

Source: Tastings.com

Tequila : The Evolution

In 1656 the village of Tequila (named for the local Ticuilas Indians) was granted a charter by the governor of New Galicia. Tax records of the time show that Mezcal was already being produced in the area. This Mezcal, made from the local blue agave, established a reputation for having a superior taste, and barrels of the "Mezcal wine from Tequila" were soon being shipped to nearby Guadalajara and more distant cities such as the silver-mining boomtowns of San Luis Potosí and Aguascalientes.
The oldest of the still-existing distilleries in Tequila dates back to 1795, when the Spanish Crown granted a distiller's license to a local padrone by the name of José Cuervo. In 1805 a distillery was established that would ultimately come under the control of the Sauza family. By the mid 1800s there were dozens of distilleries and millions of agave plants under cultivation around Tequila in what had become the state of Jalisco. Gradually, the locally-produced Mezcal came to be known as Tequila (just as the grape brandy from the Cognac region in France came to be known simply as Cognac).
Mexico achieved independence from Spain in 1821. But until the 1870s it was a politically unstable country that experienced frequent changes in government, revolutions, and a disastrous war with the United States. Marauding bands of soldiers and guerillas extracted "revolutionary taxes" and "voluntary" contributions in kind from the tabernas and distilleries. In 1876 a general named Porfirio Díaz, who was from the Mezcal-producing state of Oaxaca, came to power and ushered in a 35-year period of relative peace and stability known as the Porfiriato.
It was during this period that the Tequila industry became firmly established. Modest exports of Tequila began to the United States and Europe, with Jose Cuervo shipping the first three barrels to El Paso, Texas in 1873. By 1910 the number of agave distilleries in the state of Jalisco had grown to almost 100.
The collapse of the Díaz regime in 1910 led to a decade-long period of revolution that inhibited the Tequila industry. The return of peace in the 1920s led to the expansion of Tequila production in Jalisco beyond the area around the town of Tequila, with growth being particularly noteworthy in the highlands around the village of Arandas. This period also saw the adoption of modern production techniques from the wine industry such as the use of cultivated yeast and microbiological sanitary practices.
In the 1930s the practice of adding non-agave sugars to the aguamiel, or "honey water," was introduced and quickly adopted by many Tequila producers. These mixto (mixed) Tequilas had a less intense taste than 100% blue agave Tequilas, but this relative blandness also made them more appealing to non-native consumers, particularly those in the United States.
From the 1930s through the 1980s, the bulk of the Tequila being produced was of the blended mixto variety. The original 100% agave Tequilas were reduced to a minor specialty product role in the market. But in the late 1980s the rising popularity of single malt Scotch whiskies and expensive Cognacs in the international marketplace did not go unnoticed among Tequila producers. New brands of 100% blue agave Tequilas were introduced and sales began a steady growth curve that continues to this day. This sales growth has resulted in the opening of new distilleries and the expansion of existing operations. Tequila is on an upswing.

What Bing Crosby and Jimmy Buffet Have in Common

Modest amounts of Tequila have been exported into U.S. border towns since the late 19th century. The first major boost to Tequila sales in the rest of the United States came in the late 1940s when the Margarita cocktail, a blend of Tequila, lime juice, orange liqueur, and ice was invented. Its origins are uncertain, but Hollywood actors and cocktail parties in California and Mexican resorts seem to be involved in most of the genesis stories. It is known that crooner and actor Bing Crosby was so taken with one particular brand of Tequila, Herradura, that he teamed up with fellow actor Phil Harris to import the brand into the United States. The Margarita, along with the Tequila Sunrise and the Tequila Sour, have become highly popular in the United States; in fact, it is claimed by many in the liquor industry that the Margarita is the single most popular cocktail in the nation. In the 1970s, when balladeer Jimmy Buffet sang of "Wasting away in Margaritaville," the success of the song enticed millions more Americans to sip from the salt-rimmed Margarita glass.

The Worm Turns

The upgrading and upscaling of Tequila has, in turn, inspired Mezcal producers to undertake similar measures. In the past few years an increasing number of high-end Mezcals, including some intriguing "single village" bottlings, have been introduced to the market. Mezcal now seems to be coming of its own as a distinctive, noteworthy spirit.

Source: Tastings.com

Tequila : History and Origins

Among the pantheon of Aztec gods was Tepoztécal, the god of alcoholic merriment. Tequila, and Mezcal, trace their origins back at least two thousand years. Around the first century A.D., one or more of the Indian tribes that inhabited what is now central Mexico discovered that the juice of the agave plant, if left exposed to air, would ferment and turn into a milky, mildly alcoholic drink. News of this discovery spread throughout agave-growing areas. The Aztecs called this beverage octili poliqhui, a name that the Spaniards subsequently corrupted into pulque (POOL-kay).
In Aztec culture pulque drinking had religious significance. Consumption by the masses was limited to specific holidays when large tubs of pulque were set up in public squares. The ruling elite was not subject to the same restrictions, however, and drank pulque throughout the year-- a privilege shared by captive warriors just before they were sacrificed to the gods.
When the Spanish arrived in Mexico in the early 16th century, they soon began to make and drink pulque, but the low alcohol content (around 3% ABV) and earthy, vegetal taste made it less popular among the conquistadors than European-style beers and brandies. Early attempts to distill pulque were unsuccessful, as the resulting spirit was harsh and acrid. It was soon discovered, however, that cooking the agave pulp resulted in a sweeter juice which, when fermented, became known as Mezcal Wine. This "wine" was then distilled into the spirit that we know today as Mezcal.
Early Mezcal distilleries in the Spanish colony of Mexico operated in a manner similar to modern-day brewpubs. The distilling plant was usually small, and its production was consumed primarily in the distillery tavern (taberna). As the colony grew, the Mezcal wine industry followed apace and soon became an important source of tax revenue for the Crown. Periodic attempts by Spanish brandy producers to shut down the Mezcal industry were about as unsuccessful as similar efforts by English distillers to inhibit rum production in the British colonies of North America.

Tequila : Distillation, Classification and Aging

Distillation and Aging

Traditionally Tequila and Mezcal have been distilled in pot stills to 110 proof (55% ABV). The resulting spirit is clear, but contains a significant amount of congeners and other flavor elements. Some light-colored Tequilas are now being re-distilled in column stills to produce a cleaner, blander spirit.
Color in Tequila and Mezcal comes mostly from the addition of caramel, although barrel aging is a factor in some high-quality brands. Additionally, some distillers add small amounts of natural flavorings such as Sherry, prune concentrate, and coconut to manipulate the product's savor profile. These added flavors do not stand out themselves, but instead serve to smooth out the often hard-edged palate of agave spiritS.

Classifications

Beyond the two basic designations of Tequila—agave and mixto—there are four categories: Silver or Blanco/White Tequilas are clear, with little (no more than 60 days in stainless steel tanks) or no aging. They can be either 100% agave or mixto. Silver Tequilas are used primarily for mixing and blend particularly well into fruit-based drinks.
Gold Tequila is unaged silver Tequila that has been colored and flavored with caramel. It is usually a mixto.
Reposado ("rested") Tequila is aged in wooden tanks or casks for a legal minimum period of at least two months, with the better-quality brands spending three to nine months in wood. It can be either 100% agave or mixto. Reposado Tequilas are the best-selling Tequilas in Mexico.
Añejo ("old") Tequila is aged in wooden barrels (usually old Bourbon barrels) for a minimum of 12 months. The best-quality anejos are aged 18 months to three years for mixtos, and up to four years for 100% agaves. Aging Tequila for more than four years is a matter of controversy. Most Tequila producers oppose doing so because they feel that "excessive" oak aging will overwhelm the distinctive earthy and vegetal agave flavor notes.

Mezcal and the Worm

The rules and regulations that govern the production and packaging of Tequila do not apply to agave spirits produced outside of the designated Tequila areas in Mexico. Some Mezcal distilleries are very primitive and very small. The best known mezcal come from the southern state of Oaxaca (wuh-HA-kuh), although it is produced in a number of other states. Eight varieties of agave are approved for Mezcal production, but the chief variety used is the espadin agave (agave angustifolia Haw).
The famous "worm" that is found in some bottles of Mezcal (con gusano -- "with worm") is actually the larva of one of two moths that live on the agave plant. The reason for adding the worm to the bottle of Mezcal is obscure. But one story, that at least has the appeal of logic to back it up, is that the worm serves as proof of high proof, which is to say that if the worm remains intact in the bottle, the percentage of alcohol in the spirit is high enough to preserve the pickled worm. Consuming the worm, which can be done without harm, has served as a rite of passage for generations of fraternity boys. As a rule, top-quality mezcals do not include a worm in the bottle.

All About Tequila and Mezcal

All Tequila is Mezcal, but not all Mezcal is Tequila. —Tequila marketing mantra

Tequila, and its country cousin Mezcal, are made by distilling the fermented juice of agave plants in Mexico. The agave is a spiky-leafed member of the lily family (it is not a cactus) and is related to the century plant. By Mexican law the agave spirit called Tequila can be made only from one particular type of agave, the blue agave (Agave Tequiliana Weber), and can be produced only in specifically designated geographic areas, primarily the state of Jalisco in west-central Mexico.

Mezcal is made from the fermented juice of other species of agave. It is produced throughout most of Mexico. Both Tequila and Mezcal are prepared for distillation in similar ways. The agave, also know as maguey (pronounced muh-GAY), is cultivated on plantations for eight to 10 years, depending on the type of agave. When the plant reaches sexual maturity it starts to grow a flower stalk. The agave farmer, or campesino, cuts off the stalk just as it is starting to grow. This redirects the plant growth into the central stalk, swelling it into a large bulbous shape that contains a sweet juicy pulp. When the swelling is completed, the campesino cuts the plant from its roots and removes the long sword-shaped leaves, using a razor-sharp pike-like tool called a coa. The remaining piña ("pineapple"—so-called because the cross-thatched denuded bulb resembles a giant green and white pineapple) weighs anywhere from 25 to 100 pounds.
At the distillery the piñas are cut into quarters. For Tequila they are then slowly baked in steam ovens or autoclaves (oversized pressure cookers) until all of the starch has been converted to sugars. For Mezcal they are baked in underground ovens heated with wood charcoal (which gives Mezcal its distinctive smoky taste). They are then crushed (traditionally with a stone wheel drawn around a circular trough by a mule) and shredded to extract the sweet juice, called aguamiel (honey water).
The fermentation stage determines whether the final product will be 100 percent agave or mixed ("mixto"). The highest-quality Tequila is made from fermenting and then distilling only agave juice mixed with some water. Mixto is made by fermenting and then distilling a mix of agave juice and other sugars, usually cane sugar with water. Mixtos made and bottled in Mexico can contain up to 40% alcohol derived from other sugars. Mixtos that have been shipped in bulk to other countries for bottling (primarily the United States) may have the agave content further reduced to 51% by the foreign bottler. By Mexican law all 100% agave or aged Tequila must be bottled in Mexico. If a Tequila is 100 percent agave it will always say so on the bottle label. If it doesn't say 100% it is a mixto, although that term is seldom used on bottle labels.

Source: Tastings.com

All About Scotch Whisky

Whisky is, in its most basic sense, a spirit that is distilled from grain. Sometimes the grain has been malted, sometimes not. It is aged, often for long periods of time, in wooden barrels (usually oak). This barrel-aging smoothes the rough palate of the raw spirit and adds aromatic and flavoring nuances along and the base amber hue, all of which set whiskies apart from white grain spirits such as Vodka, Gin and Aquavit, which are distilled closer to neutrality in taste, and then generally not aged in wood.
The basis of Scotch whisky is the heather-flavored ales made from barley malt that the Picts and their prehistoric ancestors brewed. Archeologists have found evidence of such brewing dating back to at least 2000 B.C. This ale (which is still produced today by at least one Scottish microbrewer) was low in alcohol and not very stable.
Starting in the ninth century, Irish monks arrived in Scotland to Christianize their Celtic brethren. Along with the Word of the Lord they brought the first primitive stills, which they had picked up during their proselytizing visits to mainland Europe during the Dark Ages. The local Picts soon found that they could create a stable alcoholic beverage by distilling their heather ale. Simple stills came to be found in most rural homesteads, and homemade whisky became an integral part of Gaelic culture.
As long as Scottish kings ruled the country from Edinburgh the status quo of whisky as just another farm product was more or less maintained. But the Act of Union in 1707 that combined England, Wales, and Scotland into the United Kingdom altered the Scotch whisky scene forever. The London government soon levied excise taxes on Scottish-made whisky (while at the same time cutting the taxes on English gin). The result was a predictable boom in illicit distilling. In 1790s Edinburgh it was estimated that over 400 illegal stills competed with just eight licensed distilleries. A number of present-day Scottish distilleries, particularly in the Highlands, have their origins in such illicit operations.
The Excise Act of 1823 reduced taxes on Scotch whisky to a tolerable degree. This act coincided with the dawn of the Industrial Revolution, and entrepreneurs were soon building new, state-of-the-art distilleries. The local moonshiners (called smugglers) did not go quietly. Some of the first licensed distillers in rural locations were threatened by their illicit peers, but in the end production efficiencies and the rule of law won out. The whisky that came from these distilleries was made primarily from malted barley that had been kiln-dried over peat fires. The smoke from these peat fires gave the malt a distinctive tang that made the Scottish product instantly identifiable by whisky drinkers all over the world.
The 19th century brought a rush of changes to the Scotch whisky industry. The introduction of column stills early in the 1830s led to the creation of grain whisky, a bland spirit made primarily from unmalted grains such as corn. Grain whisky in turn led to the creation of blended Scotch whisky in the late 1860s. The smooth blandness of the grain whisky toned down the assertive smoky character of the malt whiskies.
The resulting blended whisky proved to be milder and more acceptable to foreign consumers, particularly the English, who turned to Scotch whisky in the 1870s when a phylloxera infestation in the vineyards of Europe disrupted supplies of Cognac and Port—two of the mainstays of civilized living. Malt whisky distilleries were bought up by blending companies and their output was blended with grain whiskies to create the great blended brands that have come to dominate the market.

The malt whisky distilleries took a back seat to these brands and sold most or, in some cases, all of their production to the blenders. But the recent popular revival of malt whiskies has led most of the distilleries to come out with bottlings of their own products.
By the 1970s international liquor companies owned most of the malt whisky distilleries, a situation that continues to this day. Today, all Scotch malt whiskies are double or triple distilled in pot stills, whereas Scotch grain whiskies are made in column stills. Single Malt Scotch Whisky is malt whisky that has been produced at one distillery. It may be a mix of malt whiskies from different years (in which case the age statement on the bottle label gives the age of the youngest spirit in the mix).

The barley malt for Scotch whisky is first dried over fires that have been stoked with dried peat (a form of compacted grass and heather compost that is harvested from the moors). The peat smoke adds a distinctive smoky tang to the taste of the malt whisky. Vatted Malt Scotch Whisky is a blend of malt whiskies from different Scottish distilleries. Scotch Grain Whisky (which is rarely bottled as such) is made primarily from wheat or corn with a small percentage of barley and barley malt (the latter not being dried over peat fires). Blended Scotch Whisky is a blend of grain whisky and malt whisky.

Why Blended Scotch Whisky Is A Good Thing, Even If You Prefer Single Malts

It is a truism of religion that converts frequently become the most zealous of believers. Among freshly minted modern-day enthusiasts of Scotch malt whiskies, it is a frequently heard refrain that malt whiskies are superior to the blended article, and that the latter are just not worth bothering with. Personal taste is ultimately subjective of course, but single-malt drinkers should raise their hats in salute whenever a Dewar's or Johnnie Walker delivery truck drives by, because without these blended brands most of the remaining malt distilleries would not exist. Blended Scotch whiskies require a mix of dozens of different malt whiskies to be combined with grain whisky in order to create the desired blend. The individual percentages of each malt whisky may be small, but each contributes its unique character to the blend. A blender will thus need to buy or produce a large amount of different malt whiskies in order to maintain the consistency of the blend. Thus, for a malt whisky distillery, the single malt may get all of the glory, but the blends ultimately pay the bills.

Independent Merchant Bottlings

Before the present-day revival in popularity of single malt Scotch whiskies, a number of the 100 or so malt whisky distilleries did not bother to bottle their own product. Almost all of their production would be sold to blenders, directly or through brokers. The one exception to this rule was the relative handful of casks from each seasons production that would be sold to independent retail merchants or bottlers who would mature the whisky on their own, then at an age of their own choosing, bottle and sell them to the public. This commercial tradition was more prevalent before the rise of supermarket and discount liquor chains, but a handful of independent bottlers remain in Scotland. The best known of these are Cadenhead, Gordon & McPhail, and The Malt Whiskey Society. These merchant bottlings can offer interesting variations on official distillery bottlings, but that variance is not always a good thing. Caveat emptor.

Ghost Whiskies

The modern history of Scotch whisky has been a series of boom-and-bust cycles. In the late 1800s a large number of new distilleries were established, but at the turn of the century came a crash when financial hijinks among wholesale whisky merchants were brought to light. The industry revived, only to be disrupted by the advent of World War I and a prohibitionist mood in the government (it was at this same time that Britains famously odd hours of operation for pubs were established). National Prohibition in the United States disrupted sales to a major export market, but, oddly enough, far more whisky was shipped to Canada, the Bahamas and Mexico than had hitherto been the case (perhaps for transshipment to the United States?). World War II resulted in many distilleries turning to industrial alcohol production, but in the postwar years whisky production was boosted by substantial exports to the United States. All of these ups and downs have led to the phenomenon of distilleries being mothballed, reopened and mothballed again depending on the demands of the marketplace. In such cases, and also when plants are permanently closed down, their brands of single malt whiskies continue to live on in the marketplace for decades as the previously distilled whisky slowly finishes its aging time and is bottled. These "ghost" or "fossil" whiskies keep alive the proud names of distilleries that were torn down long ago and replaced by parking lots and housing developments.

Scotch Whisky Regions

The Highlands consist of the portion of Scotland north of a line from Dundee on the North Sea coast in the east to Greenock on the Irish Sea in the west, including all of the islands off the mainland except for Islay. Highland malt whiskies cover a broad spectrum of styles. They are generally aromatic, smooth and medium bodied, with palates that range from lushly complex to floral delicacy. The subregions of the Highlands include Speyside; the North, East and West Highlands; the Orkney Isles; and the Western Islands (Arran, Jura, Mull, and Skye).
The Lowlands encompass the entire Scottish mainland south of the Highlands except the Kintyre Peninsula where Campbeltown is located. Lowland malt whiskies are light bodied, relatively sweet, and delicate.
Islay is an island off the west coast. Traditional Islay malt whiskies are intensely smoky and pungent in character with a distinctive iodine or medicinal tang that is said to come from sea salt permeating the local peat that is used to dry the barley malt.
Campbeltown is a port located on the tip of the Kintyre Peninsula on the southwest coast that has its own distinctive spicy and salt-tinged malt whiskies.

Source: Tastings.com