Popular Types of Spirits

Vodka

A clear, colorless, almost odorless, neutral spirit with very little flavor. Generally made from grain, but can be distilled from other starches such as potatoes and beets. The difference between various vodkas depends on the types of grains used and the distilling and filtering processes. Most American vodkas are filtered through activated charcoal. Vodka blends well with just about any liquid; fruit juices, dairy products, carbonated drinks, vermouths and all liqueurs.

Gin

A clear, colorless, unaged drink distilled from malted grain, typically corn and barley, and flavoured with juniper berries. Purified water is added to reduce the alcohol content. It was invented by a Dutch chemist in the 1600s as a remedy for stomach ailments. Later, it was brought to England and developed there as a favorite liquor for the working class. “Genever” is the Dutch word for juniper. Eventually, the name was shortened to Gin.

Rum

A clear, amber or dark brown spirit produced in Jamaica, Cuba and other Caribbean countries as well as South America (roughly 85% comes from Puerto Rico). Made from sugar-cane by-products such as molasses and sugar cane juice. Dark rums are sweeter than light rums. Caramel is added to create dark rums and most rums are a blend of several kinds. Blends well with fruit, fruit juices, dairy products, carbonated drinks, coffee, hot chocolate, almost all liqueurs, vodka and brandy.

Tequila

A very fragrant but colorless or pale straw-colored liquor spirit distilled from the agave plant which looks like a giant pineapple. Originally distilled by Aztec tribes well before the Spanish began setting up distilleries. It is grown near Tequila in the state of Jalisco, and must contain a minimum of 51% of distilled blue agave sap. Otherwise, it must be sold as “Mescal”.

Bourbon

An American whisky originally produced in Bourbon County, Kentucky. Made of no less than 51% corn, rye, wheat, malted barley, or malted grain and distilled to a maximum 80% abv (160° proof). It is stored in charred new oak casks that are charcoaled on the inside before use to impart flavour to the maturing spirit.

Scotch Whisky

Whisky that is distilled in Scotland, usually from malted barley and aged a minimum of three years. It is broadly divided in two types: blended and single malt. Malted barley is dried in kilns fired with peat, a natural fuel cut from the moors of Scotland, to give it its distinct smoky character. Blended scotch is made from many different single malts from several different distilleries blended with cereal grain alcohol, while single malts are produced from 100% malted barley from a single distillery.

Distilling is a process that can be used to separate the components of a mixture as long as these components have different boiling points. The substance with the lowest boiling point vaporizes first, travels through the glass tubing and is condensed in a separate container. The substance in the mixture with the highest boiling point remains in the distilling flask and is called the residue.

Canadian Whisky

A blended whisky, which is distilled from rye, corn, and barley. Produced only in Canada under government control, Canadian whisky sold in the U.S. is at least four years old. Lighter than American whiskey, it is sold at 80 proof. It became very popular in the U.S. during prohibition.

Irish Whiskey

Most Irish Whiskey is a blend of several whiskeys of different ages. Made from a blend of barley, malted barley, wheat, oats and rye, the malt is dried in coal-fired kilns. The Irish malt is not permitted to absorb the flavor of the peat smoke. Irish Whiskey is distilled 3 times, not twice (the third distillation eliminates impurities). It is produced only in Ireland and aged in oak casks for 3 to 9 years.

Cognac

The world's best-known and most highly regarded brandy. Distilled from grapes, true Cognac originates only in the Cognac region of west-central France. The grape juice is fermented to make wine that is weak in alcohol (» 6 to 8% abv.) and very acidic. The wine is then distilled twice to become young cognac. The young cognac is aged in oak casks for a minimum of 3 years before being bottled and sold.

Brandy

A spirit produced primarily from the juice of grapes but also made from the juice of apples, peaches, plums, and other fruits. Brandy is always aged in oak casks, for at least 3 months before being bottled at 80 to 84 proof. When ordered straight up it is served in a brandy snifter, a glass that concentrates the strong, complex bouquet.

Liqueurs/Cordials

A sweet alcoholic drink usually served after a meal. Liqueurs are usually flavored with aromatic ingredients such as nuts, fruits, flowers, or spices, and are frequently used in baked desserts and dessert sauces. Sugar must be at least 2_% of the contents by weight. Liqueurs originated in the 1500's and were produced mainly by monks and other religious people. People felt that spirits were too powerful back then. The idea was to soften the harsh and aggressive flavors of crude rustic spirits. There are several types or styles of liqueurs.