DEFINITION----A spirit is an alcoholic beverage containing ethanol that is produced by distilling the ethanol produced by means of fermenting grain, fruit, or vegetables----Any potable liquid containing 1/2% - 75% of ethyl alcohol by volume ---The term "spirit" in reference to alcohol stems from Middle Eastern alchemy---The vapor given off and collected during an alchemical process (as with distillation of alcohol) was called a spirit of the original material
INTRODUCTION---In
chemistry, an alcohol is any organic compound in which a hydroxyl functional
group (-OH) is bound to a carbon atom, usually connected to other carbon or
hydrogen atoms
DISTILLED
BEVERAGES---The process of separating
ethyl alcohol from the rest by
condensation is distillation---The boiling point of ethyl alcohol is 78 degree
centigrade & water is 100 degree centigrade, it is this volatility that is
used for separating the two
COMPOUNDED
BEVERAGES---Made by combining a spirit with flavoring substances, ex; Gin----Various
types of liqueurs, such as Benedictine, Tia Maria, Crème de menthe ---Various bitters such as Campari are
examples of compounded beverages
ALCOHOLIC
CONTENT---The word ‘proof’ refers to the alcoholic content of a spirit----In
USA, the 'proof' measurement is twice the percentage of alcohol by volume
(e.g., 80 % proof = 40 ABV---V/ V for “Volume by volume," used to describe
the actual concentration of alcohol in a
mixture
GAY LUSSAC--According
to Gay lussac --100 proof is 57.1% alcohol by volume(ABV)---75 proof spirit is ---
57.1 X 75
-------------- = 42.8 v/v
100
METHODSOF
PRODUCING ALCOHOL,HAS TWO STEPS
FERMENTATION AND DISTILLATION---Fermentation is the action of yeast in a
sugar solution, which breaks down the sugar into carbon dioxide and alcohol---CO2
escapes into the air, and the alcohol, a liquid, remains behind in the original
liquid, which thus becomes a fermented beverage---Beer and wines are fermented
beverages---All alcoholic beverages begin with the fermentation of a liquid
food product containing sugar. Wine Beer,Cider,Perry etc are made by
fermentation of
grapes,barley,apples,pears respectively. Now if you want to make spirits which have more % of ethyl
alcohol you have to distill also
Ø
Formula = C6 H12 06 +H2O--- yeast à C2H5OH + CO2
DISTILLATION--Water
evaporates at 100°c, and ethyl alcohol evaporates at 78°c (to maximum) ---This
is used to separate ethyl alcohol from
water & residue, it is of Dutch origin, There are two methods of
distillation
POT STILL
DISTILLATION--Pots are made of copper, with a capacity 1000 to 1200 litres,
also called alembics.--Copper is a good
conductor of heat & does not react with alcohol--They are supported on brick kilns with fire
beneath in group of twos---The wash is filled in the alembics, and it starts
heating---Both the vapours of alcohol & water rise up, but more of alcohol
as it vaporizes at 78°C---The vapours pass through condensers and condense into
the vessel on other side ----First
distillate yields 25 to 30 % alcohol---Second distillate yields 65 to
70% alcohol---Distilled water is added to bring down the strength to 43%.---First
lot of vapours are called heads or fore shoots & the last lot of vapours
are tails
COFFEY STILL
/ PATENT STILL DISTILLATION---ALSO
CALLED AS CONTINOUS STILL PROCESS OF DISTILLATION---Invented by Robert Stein
which was later modified and patented by Aeneas Coffey in the year 1831---It is
a continuous distillation, process---There are two towers 80 feet high---First
one is analyzer and second is rectifier---Hot wash is pumped into rectifier
column & steam is injected in analyzer---Both mix up in
baffles (special perforated trays) resulting in formation of vapors of
ethanol---The condenser cools and condenses the ethanol vapors, the remaining
vapors are re-cycled as spent wash ---The net result is a yield of 96% alcohol
WHISKY---Whisky,
or whiskey is an alcoholic beverage that is distilled from fermented grain mash
and aged in wooden casks (generally oak)--Grains used for different varieties are barley,
malted barley, rye, malted rye, wheat, and maize (corn)--Whisky derives from
the Gaelic word for "water" (uisce or uisge) meaning "Water of
Life". ---It is related to the Latin ‘aqua vitae’, also meaning
"water of life".
MANUFACTURING
PROCESS---OF WHISKY---Barley is screened & then steeped in water for 48
hours---Starch in the barley gets converted into sugar ---The damp barley is
then spread out on a malting floor. ---Germination starts and it becomes “green
malt”--Roasting i of sprouted barley is done on peat fire on kilns ---The peat or
“reek” adds extra flavor to the barley which is now called “malt”---The roasted
barley is crushed in mills to form grist---Grist is boiled with treated water
for 36 hours and churned violently in a ‘mash tun’ to reactivate and extract
the enzyme diastase and convert the starch into maltose and dextrose---This is
called mash---This is completed in 3-4 washings---The first two washings give a
semi-transparent sweetish liquid called “wort”---The remaining washings called
“sparge” is used with the next batch---The “wort” is cooled to 16 °C and
transferred to fermenting vats or steel ‘wash tuns’ ---Now cultured yeast is
added for fermentation process---The yeast convert the maltose in the “wort” to dextrose
and then to alcohol and carbon dioxide ---The result is a beer like ‘wash’ with
and alcoholic strength of 7-10%-
The wash is
distilled in a “Pot Still” which is known as a ‘wash still’ where alcohol
separates and condenses as “low wines” which is a fairly weak and impure spirit
--The result is then redistilled in another ‘pot still’ called as “Spirit
Still”---The first and last distillate called as ‘foreshots’ and ‘feints’ are pungent, crude
and contains high degree of impurities---The main body called as ‘heart’ is a
raw colorless whisky with a powerful aroma---Dilution is done using distilled
water to reduce the alcoholic strength---The young whisky is pumped into casks
of 33-144 gallons capacity where it matures for a minimum legal requirement of
3 years---But usually it is matured between 15 years and beyond---As the whisky
rests air penetrates through the pores and mellows the whisky---The damp
conditions in the cellar reduces the alcohol content and slightly
increases
the volume—
BLENDING was
first done in 1853---Usually blending involved combining various malts and
grains or whiskies from different distilleries
TYPES OF SCOTCH
WHISKY ARE—1,-MALT WHISKY---2, GRAIN WHISKY---3, BLENDED WHISKY---4,DELUXE---5,REGULAR
MALT
WHISKIES CAN BE---1, SINGLE CASK MALT—2, SINGLE MALT---3, VATTED MALT
MALT WHISKY
REGIONS---1, HIGHLAND ---2, LOWLANDS—3, CAMPBELTOWN MALTS
OTHER
WHISKIES--American Whiskey---Distilled from grains such as rye, corn,
millet and barley---Usually made using the sour mash process
TYPES OF
AMERICAN WHISKEY---1, BOURBON—2,RYE—3,CORN—4,STRAIGHT—5,BLENDED—6,BLENDED
STRAIGHT –7,BOTTLED IN BOND—8,TENNESSE WHISKEY
Canadian
Whisky- It is distilled from several grains such as
corn, wheat, malted barley and rye
Irish Whiskey-It is made
in Ireland, Distilled by It is distilled
from a fermented mash of malted barley, un-malted barley, corn, rye, and other
small grains
SCOTCH
WHISKY BRANDS,-- DELUXE-a,ANTIQUARY b,CHIVAS REGAL c,HAIG d,DIMPLE e,OLD
PARR f,RED HACKLE,JOHNNIE WALKER BLACK LABEL
USHERS
DELUXE
SCOTCH
WHISKY BRANDS- BLENDED –a, Royal Salute b,-Bells c, Black and White d, Cutty Sark
SCOTCH
REGULAR—a, J&B Rare b, Teachers d, Passport
e,White Horse f,White Label g,Dewar’s h,Grants
I, McKinley
CANADIAN
WHISKIES --a, Canadian Club b, Crown Royal c, Windros
d, Golden Wedding e, Royal Reserve
f,Black Velvet g,Wiser Deluxe
, h, G &
W Special
IRISH WHISKIES—a,
John Jameson b,Old Bush mills c,Tullamore Dew d,Paddy irish e,Dunphy’s Original Irish f,Power Gold Label,G,Middleton
Rare
AMERICAN
WHISKIES—a, Southern comfort b, Old Grand Dad c, Old Crow d, Old Turkey e, Jack
Daniels f,Virginia Gentlemen g,Early
times h,Jim Beam h,Old Forester I,G.W.Bourbon
INDIAN
WHISKIES—a,Peter Scot b,McDowell's Signature
c,McDowell's Premium d,Vintage e,Bagpiper’s Gold f,Colonel’s Special g,Director’s special
its a package.. grt job
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