Transcript Chapter 15 PowerPoint Presentation

Chapter 15
Distillation and Distilled Spirits
Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed.
© 2008 Pearson Education, Upper Saddle River, NJ 07458.
All rights reserved.
Chapter Objectives
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Explain the process of distillation
Explain how different ingredients react to distillation
Discuss the science of distillation
Explain how different alcohols are distilled
Explain double and triple distillation
Discuss differences between clear and brown distilled
spirits
Discuss clear spirits such as fruit brandy, aquavit, arak,
marc, gin, mescal, tequila, rum, and vodka
Discuss aged spirits such as brandy and whiskey
Discuss liqueurs
Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed.
© 2008 Pearson Education, Upper Saddle River, NJ 07458.
All rights reserved.
The Distillation Process
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Alcohol boils at 173.1 degrees Fahrenheit
Bringing liquid to 180 degrees causes the
alcohol to evaporate
Evaporation is trapped and cooled, which
leads to condensation
Condensation is a concentrated alcoholic
beverage
Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed.
© 2008 Pearson Education, Upper Saddle River, NJ 07458.
All rights reserved.
Ingredient Reaction to
Distillation
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Distillation of beer makes vodkas or
whiskeys
Distillation of wine makes brandies
Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed.
© 2008 Pearson Education, Upper Saddle River, NJ 07458.
All rights reserved.
Science of Distillation
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Yeast produces roughly 15% alcohol
during fermentation
Distillation is necessary in order to achieve
higher alcohol content
Distillation is known as eau de vie or aqua
vitae, which means water of life
Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed.
© 2008 Pearson Education, Upper Saddle River, NJ 07458.
All rights reserved.
How Different Alcohols
Are Distilled
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Rum uses sugar cane for fermentation
Tequila uses the blue agave plant
Vodka can use anything, legally, but
sometimes uses potatoes
Brandy uses wine
Whiskies use various grains, including
corn, barley, and rye
Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed.
© 2008 Pearson Education, Upper Saddle River, NJ 07458.
All rights reserved.
Double and Triple Distillation
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Each time an alcoholic beverage is
distilled, it becomes more concentrated
and more pure
Double is twice distilled
Triple is three times distilled
In rare cases, vodka is quadruple distilled
Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed.
© 2008 Pearson Education, Upper Saddle River, NJ 07458.
All rights reserved.
Clear and Brown Distilled Spirits
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All spirits begin as a clear liquid
Aging in oak barrels adds the coloring to
brown distilled spirits
Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed.
© 2008 Pearson Education, Upper Saddle River, NJ 07458.
All rights reserved.
Clear Spirits
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Gin
Rum
Tequila
Mescal
Vodka
Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed.
© 2008 Pearson Education, Upper Saddle River, NJ 07458.
All rights reserved.
Aged Spirits
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Brandy: Cognac, Armagnac, Calvados
Scotch Whisky
Irish Whiskey
Bourbon
Tennessee Whiskey
Canadian Whisky
Rye Whiskey
Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed.
© 2008 Pearson Education, Upper Saddle River, NJ 07458.
All rights reserved.
Liqueurs
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Also known as cordials
Tend to be high in sugar content
High in alcohol content
Flavored with fruit, coffee, herbs, nuts
Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed.
© 2008 Pearson Education, Upper Saddle River, NJ 07458.
All rights reserved.
CONCLUSION
Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed.
© 2008 Pearson Education, Upper Saddle River, NJ 07458.
All rights reserved.