1. 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 15 Distillation and Distilled Spirits

2. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. Chapter Objectives 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

3. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. The Distillation Process 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

4. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. Ingredient Reaction to Distillation Distillation of beer makes vodkas or whiskeys Distillation of wine makes brandies

5. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. Science of Distillation 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

6. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. How Different Alcohols Are Distilled 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

7. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. Double and Triple Distillation 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

8. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. Clear and Brown Distilled Spirits All spirits begin as a clear liquid Aging in oak barrels adds the coloring to brown distilled spirits Source: U.S. Department of Labor (June 2001)

9. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. Clear Spirits Gin Rum Tequila Mescal Vodka

10. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. Aged Spirits Brandy: Cognac, Armagnac, Calvados Scotch Whisky Irish Whiskey Bourbon Tennessee Whiskey Canadian Whisky Rye Whiskey

11. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. Liqueurs Also known as cordials Tend to be high in sugar content High in alcohol content Flavored with fruit, coffee, herbs, nuts

12. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. CONCLUSION