A quick guide through booze! Gin, Vodka & Whisky.

Hi everyone!

I've put together some interesting information collected by various sources about few spirits during some training sections throughout my career in hospitality. Those helped me a lot to understand the basics. I always refer back to it and time to time I update it when I meet a new good bartender. I know it's long but I hope you enjoy too.

Gin

A Short History

Gin can be dated back to the 15th Century. The original product was called ‘Jenever’ and originated in Holland. British Soldiers would drink this liquid before battle hence the term ‘Dutch Courage’. The word ‘Jenever’ is taken from the French word ‘Genièvre’ which means ‘Juniper’. The Dutch would infuse natural grain spirit with Juniper Berries and Sugar to hid the taste of the poorly distilled spirit in the 15th Century. Juniper Berries is still one of the main flavours used in making Gin today. In 1689 King William 3rd, declared war on the French and banned all French Imports including Brandies and Wine! He encouraged English Distillation by dropping taxes on the product. Consequently there were supposedly thousands of back-street distilleries run from people’s houses making what the English called ‘Gin’. As a result the UK today produce the best Gin’s in the world.

Production

Gin is an un-aged grain spirit.
It must have a minimum ABV of 37.5% to be classified as Gin.
The initial production process can be made by using continuous distillation, pot distillation or both.
Once the original spirit has been made, it is then redistilled with the ‘botanicals’ that give the gin its unique flavor.

Classic Gin Botanicals

Juniper: The main Flavor of Gin
Coriander Seeds: The Second most popular botanical used in Gin
Citrus Peel: Lemon, Lime, Orange, Grapefruit. The dried out skins and oils are used
Cardamom Seeds: Aromatic Spice Black Seeds
Cinnamon: Aromatic spice native to Sri Lanka and South India
Fennel: Aniseed Flavored Seeds

These are all classic botanicals used in the making of Gin however you can use any combination and anything else goes. This is what defines a certain brand of Gin. As Gin has become more popular in recent years more brands are diversifying their product by using unusual botanicals. A good example of this is Gin Mare a Mediterranean styled gin which used botanicals such as Sweet Basil, Rosemary and Mint. Caorunn Gin is also a good example; a Scottish Gin that uses traditional Scottish botanicals… Dandelion, Heather and Rowan Berry. Hendricks Gin was at the forefront when gin became fashionable again; they infuse their product with cucumber post-distillation making it even more refreshing!

Vodka

A Short History

There is an on-going debate between the North-Eastern European Countries as to who created Vodka. Scandinavia, Poland, Russia and Ukraine will all claim they were the first. What we do know is that it was the Italians that first brought the art of distillation to Eastern Europe. This neutral-tasting, white spirit was originally used for medicinal purposes as well as cologne/ aftershave! The introduction of vodka into the American market was a result of Rudolph Kunett who purchased the rights to Smirnoff Vodka in North America. The popularity of the spirit came about in the style of a cocktail… The Moscow Mule. It was created by Jack Martin and Jack Morgan. Jack Martin was a sales representative for Smirnoff, Jack Morgan was a tavern owner who had purchased a large quantity of Ginger Beer and was finding very hard to sell it. Both of them combined the two, with the addition of Lime and Bitters and the Moscow Mule was born! This then inspired bartenders to create cocktails with this spirit which led to notable cocktails such as the Screwdriver and the Bloody Mary.

Definitions to learn with Production

Fermentation: Fermentation is the result when you combine Yeast, Starch and Water. This is a natural process. The result is Ethanol, Water and Carbon Dioxide. Ethanol is Alcohol.

Distillation: Distillation is the process of separating liquids when mixed. This is done by heating them at different temperatures so they evaporate and therefore separate.

Pot Distillation: Pot distillation works in a similar way to a kettle. The alcoholic liquid is placed in a pot and it is sealed. It is then heated at the bottom. Alcohol has a boiling point of 78.3° unlike water than has a boiling point of 100°C. Therefore the alcohol evaporates first leaving the water behind. The evaporated alcohol is then cooled and collected in a spirit safe. This is the oldest form of distillation, after every distillation process the still needs to be cleaned before you can start again. This is labor intensive, as it has to be manned at all hours; there is a lot of heritage with this form of distillation, often techniques passed down through family.

Column Still: This Still is sometimes referred to as a Continuous Still this is because unlike the Pot Still, it is mechanical and can run by computers as oppose to being controlled by a person! The alcoholic liquid is pumped in via the top; steam is pumped in via the bottom. When they meet, the alcohol starts to boil and rises back up the column. As the alcohol starts to get lighter, it is being separated from the impurities. This is the purest way of distillation. However, by doing this process you may lose a lot of the flavor in the original alcoholic liquid as it strips out the impurities.
Production

Vodka is an un-aged Grain Spirit
It must have minimum ABV of 37.5% to be classified as Vodka.
Vodka Translates to mean ‘Little Water’ in Russian.
Vodka can be made from any product that contains Starch or any other source of Fermentable Sugars. Traditionally Potatoes but, nowadays mainly Rye, Barley, Wheat and Corn.
Usually uses Continuous Distillation though some distilleries will use Pot Stills.

The combination of Grain used for the brand of Vodka is referred to as the ‘Mash Bill’. The Mash Bill is then poured into large stainless-steel vats. Their specific Yeast and Water choice is then added. The vats are closed and left to ferment for up to four days (depending on the producer and brand). After the four days the liquid left in the vats is called the ‘Wash’. This is at a very low alcohol percentage between 6 to 10%ABV.

The Wash is then placed into the Still where the distillation happens! In general most Vodkas will use Column Stills, having said that it has become popular for Vodka Brands to now use Pot Stills to maintain more of the flavor, Kettle1 is a great example of this.

The vapors rise into the upper chambers of on the still where they are concentrated. This leaves the final distillate at roughly 96.4%ABV.

The last stage of the process is called Filtration, this is the last process of removing any last impurities. The spirit is passed through Active Charcoal which strips impurities out.

The spirit is then watered down to approximately 40%ABV. The last vital decision is the water that is added to the spirit to fill the bottle. It is no coincidence that a lot of premium spirits chose premium water supplies. Some of the most expensive Single Malt Scotch Whiskeys use Scottish Water. Most premium Miner Waters come from Scotland… High Land Spring Mineral Water etc. This is the same with the very expensive Cognacs; the water supply for them is one of the best in the world. This is reinforced by the fact that Grey Goose actually bottle their water in Cognac because they believe the water is so important to compliment their product.

Whiskey

A Short History

Whisky is one of the most complex and diverse spirits. It is a real test of a bartender is they can differentiate between different products and styles. There is a whisky out there for everyone… However without the help of the bartender it can be very, very hard to find the right one for you!

Grain distillates first started being made at the late 18th century when many Scottish and Irish immigrants landed on US soil to start a new life… some of them escaping famine! They brought they’re techniques and traditions in making whisky with them!

There are however a few differences between the two… the first and most obvious one being the spelling of the name… Including the ‘e’.

It is believed that the Revered Elijah Craig created the first true bourbon whiskey and was credited to have invented the ‘charred barrel method’ of ageing whiskey. Legend has it he purchased an old barrel that had previously been used to store fish. He burnt the inside of the barrel to get rid of the smell before putting him whisky in it to transport it down river to New Orleans to sell it!

Bourbon Production

American whiskey is produced in similar ways as Irish and Scottish as it was these nations that brought the art of whisky making to the US. However, there are some distinct differences. The first main difference is the grain… Corn and Rye and predominatly used more than Barley. By law… Bourbon can be made anywhere in the US but it is mainly native to the Southern state of Kentucky. Bourbon must contain at least 51% Corn but no more than 80%. The other Grain must be either Rye, Barley or Wheat.

All straight American Whiskies must be aged for a minimum of 2 years in ‘new American white oak casks that have been charred on their insides’. Charring the wood caramlises the sap and imparts a sweet and smokey flavor to the whiskey during the ageing process. Once the barrel has been used it can not be used again… therefore they are then sold to other Spirit Producers of Scotch, Rum and Tequila. The spirit is then bottles at 40%-62.5% ABV by law.

Rye Production

Rye Whiskey uses the same methods as Bourbon but 51% of the Grain used must be Rye. This creates a much more peppery taste rather than the silky style that Bourbon is famous for.

Whisky

The word ‘whisky’ comes from the Celtic word meaning ‘water of life’. Like Vodka; the geographical origins are not certain. Ireland and Scotland will both claim it is a product originally made in their nation. However, it is generally accepted that whisky was being made in Ireland in the 12th century by monks before spreading to Scotland and then later the USA. Whisky made in Scotland, Canada and Japan leave the ‘e’ out of the word. If it is made in America or Ireland the ‘e’ is included ‘whiskey’.
What does ‘Single Malt Scotch’ mean?! This is a common phrase used to describe the product. Each of the three words has one meaning to define the product. The word ‘Single’ means that the product must be made from 1 Distillery only; this rule was part of the 1990 (UK) Scotch Whisky order. The word ‘Malt’ means that only barley must be malted. The word Scotch means in must be aged in Scotland for a minimum of three years.
‘Blended Whisky’ means that the product has been composed of whiskies from two or more distilleries.

Definitions to learn with Production

Single Malt Whisky is a 100% Malted Barley Whisky from One Distillery.

Single Grain Whisky is a Grain Whisky from One Distillery (it does not have to be made from a single type of grain it can be made from a mixture).

Blended Malt Whisky is a Malt Whisky created by mixing Single Malt Whiskies from more than One Distillery.

Blended Scotch Whisky is a mixture of Single Malt Whisky and Grain Whisky from more than One Distillery.

The grain used in malt whisky must be barley and only barley. Once the barley is harvested it is the malted. This means that the barley is soaked in water for one or two days to allow germination. The barley is then dried out in a ‘kiln’. Scotch whisky traditionally uses Peat Fires in order to dry the barley. The Smoke from the Peat Fire passes through the drying Barley which give’s the original Smokey Flavor of that particular whisky. The Barley is the grounded down and mixed with warm water this is called the ‘wort’. The wort is then placed in large vats with the addition of yeast and the fermentation process begins like learnt with Gin and Vodka. The ‘Wash’ must be then distilled twice (usually with pot stills). When the liquid leaves the still it is still clear, just like Vodka and Gin. By law it is aged for a minimum for three years, however, Malt Whiskies are generally aged for 8 to 12 years, though many are aged for even longer! Depending on what Barrel is used influences the flavor of the final product as it take on the flavor of the wood. Sherry and ex-Bourbon barrels are mainly used in the maturation or Scotch Malt Whisky. It is quite common for Whiskies to be finished in Port Barrels for 6-12 months. Once ageing has finished and the whiskey is at it’s peak it is then watered down to a minimum of 40% ABV… Unless it is sold at Cask Strength.

Malt Whisky Regions

There are over 100 distilleries in Scotland. It is split in to 6 different regions that give their own unique style of Whisky.

Region Typical Characteristics Brands
The Highlands Fruity and Spicy Oban
Speyside Honey, Floral, Heather Glenfiddich , Maccalan
Islands Distinct Peatiness, Dry Talisker
Campbletown Salty, Mineral Sprinkbank
Islay Smokey, Sea-Like Laphroaig, Lagavulin
Lowlands Soft, Easy, Grassy Glenkinchie

The Highlands. The largest whisky producing area in Scotland. Has a number of different variations in style. Coastal Whiskies in the western region tend to be more salty. Northern Whiskies are more peaty and spicy. Eastern Wiskies tend to be fruitier.

Speyside. A sub-region of the highlands and is known as the heart of Scotch Whisky. The whiskies from this region are noted for their floral, heather and honey notes.

The Islands. The Islands include, Orkney Isles, Isle of Jura, Isle of Skye, Isle of Mull and the Isle of Arran. These whiskies tend to be dryer and more rounded.

Campbletown. Two distilleries in this tiny town Mull of Intyre. Produces Briny, Salty whiskies. Sprinkbank and Glen Scotia.

Islay. This island has seven distilleries that produce sea-like, peaty whiskies. With a big flavor of smoke. My favourite!!

The Lowlands. This is the south region on Scotland that produces soft and grassy malts. Very easy drinking, great for people trying Scotch for the first time!