Distilled Spirits Rum: Alcoholic beverage produced by the distillation of various fermented cane sugar products. When distilled, rum is a white or straw-colored spirit varying in strength from 80 to 150 proof (40 to 75 percent alcohol). Dark rums are made by adding a small amount of caramel or by ageing in special wooden casks. Bourbon Whisky: Is produced not exceeding 160 proof from a fermented mash of no less than 51% corn and stored at not more than 125 proof. In 1964 Bourbon was declared to be " America 's Native Spirit" by an Act of Congress. Bourbon is the first "true" American Whisky. It must be aged in NEW charred oak barrels, and must be made in the United States . There are two recipes that are determined by the secondary grain: either rye or wheat. Scotch: There are two basic kinds of Scotch Whiskey, "Single Malt" and "Blended Whiskey" Single Malt Scotch: Must be 100% barley, from a single distillery, and follow the other rules of a blended scotch. Blended Scotch: Can use scotch from multiple distilleries, add other whole grain or cereals, and "blend" them but, then must follow these rules: Must be produced in Scotland from water and malted barley. Must be aged in Scotland in oak barrels not exceeding 700 liters for 3 years. Must be distilled twice in copper pot stills. Must be distilled at an alcoholic strength by volume of less that 94.6%. Tequila: Tequila can only be produced in 5 states in Mexico , though about 96% is produced in the state of Jalisco. To be called Tequila the distillate must be made from 51% Weber blue agave. All aged Tequila must be aged in oak casks. Joven Tequila is a mixitos that is caramel in color. A mixitos is Tequila that is not 100% Agave Tequila and is mixed with 49% grain neutral spirit. Platas: (silver or blanco) Bottled immediately after distillation or within 60 days. It may be stored in stainless steel tanks, but never in wood. Reposados: (Rested) Tequila aged in oak barrels for between 2 to 12 months before bottling. Anejos: (Aged) Tequila stored and aged in oak barrels for more than a year before bottling. Gin: There are different styles of gin but, there are no real rules. Gin's origin comes from England , Holland , the United States , and other countries. Gin was invented by a Dutch physician for kidney ailments in 1653. Gin around the world has been classified into names such as "London Dry", "Genever", " Hollands ", and just "Gin". Made from grain spirits and distilled water gin's distinction is in its botanicals especially juniper. Gin is made in a continuous still for cleanliness and to accent the character of the botanicals. Vodka: Originally made of either potatoes or rye it is now made from almost anything that can be fermented. Most often colorless and known for a clean mouth feel, it is mainly used for mixing with some additional flavor. The Vodka that is made from corn or potatoes has a softer less hot alcohol mouth feel then the ones made of wheat, rye, or barley. The amount of times vodka is distilled varies from manufacturer to the equipment used. Brandy: Brandy is made all over the world with different grape varieties and different styles; Greece , Spain , Mexico , just to name a few. Just figure, if a country makes wine, it makes Brandy. Brandy distinguishes itself in France coming from smaller regions with various regulations calling their brandy Cognac or Almanacs. Cordials and Liqueurs: The terms "Cordial" or "Liqueur" are interchangeable in this country and always appear together in governmental regulations; they are made by combining distilled spirits with a variety of flavorings and then adding sweeteners. Cordials and liqueurs are usually thought of as sweet and in fact by definition the must contain at least 2.5% sugar by weight. Alcohol content of cordials and liqueurs is usually between 17% and 34% although for some brands it is as high as 50%. |
