AlcoholThis article is about the chemistry term. For the beverage, see Alcoholic beverage. For other uses, see Alcohol (disambiguation).

It has been suggested that the section Chemistry and toxicology from the article Alcoholic beverages be merged into this article or section. (Discuss)

Functional group of an alcohol molecule. The carbon atom is bound to hydrogen atoms and may bind to other carbon atom(s) to form a carbon chain. Methanol, an alcohol with a single carbon atom, is pictured. Ethanol, which is drinking alcohol, has two carbon atoms.In chemistry, an alcohol is any organic compound in which a hydroxyl group (-OH) is bound to a carbon atom of an alkyl or substituted alkyl group. The general formula for a simple acyclic alcohol is CnH2n+1OH. In common terms, the word alcohol refers to ethanol, the type of alcohol found in alcoholic beverages.Ethanol is a colorless, volatile liquid with a mild odor which can be obtained by the fermentation of sugars. (Industrially, it is more commonly obtained by ethylene hydration—the reaction of ethylene with water in the presence of phosphoric acid.[1]) Ethanol is the most widely used depressant in the world, and has been for thousands of years. This sense underlies the term alcoholism (addiction to alcohol).Other alcohols are usually described with a clarifying adjective, as in isopropyl alcohol (propan-2-ol) or wood alcohol (methyl alcohol, or methanol). The suffix -ol appears in the "official" IUPAC chemical name of all alcohols.There are three major subsets of alcohols: primary (1°), secondary (2°) and tertiary (3°), based upon the number of carbon atoms the C-OH group's carbon (shown in red) is bonded to. Ethanol is a simple 'primary' alcohol. The simplest secondary alcohol is isopropyl alcohol (propan-2-ol), and a simple tertiary alcohol is tert-butyl alcohol (2-methylpropan-2-ol).Contents

[hide]• 1 Simple alcohols • 2 Nomenclature o 2.1 Systematic names o 2.2 Etymology • 3 Physical and chemical properties • 4 Applications • 5 Production o 5.1 Endogenous • 6 Laboratory synthesis • 7 Reactions o 7.1 Deprotonation o 7.2 Nucleophilic substitution o 7.3 Dehydration o 7.4 Esterification o 7.5 Oxidation • 8 Toxicity • 9 Occurrence in nature • 10 See also • 11 References • 12 Bibliography

WineFrom Wikipedia, the free encyclopediaJump to: navigation, searchFor other uses, see Wine (disambiguation).For a topical guide to this subject, see Outline of wine. Three glasses of the three wine colors (from left to right), white, rosé and red.Wine is an alcoholic beverage typically made of fermented grape juice.[1] The natural chemical balance of grapes is such that they can ferment without the addition of sugars, acids, enzymes or other nutrients.[2] Wine is produced by fermenting crushed grapes using various types of yeast. Yeast consumes the sugars found in the grapes and converts them into alcohol. Different varieties of grapes and strains of yeasts are used depending on the type of wine being produced.[3]Although other fruits such as apples and berries can also be fermented, the resultant wines are normally named after the fruit from which they are produced (for example, apple wine or elderberry wine) and are generically known as fruit wine or country wine (not to be confused with the French term vin de pays). Others, such as barley wine and rice wine (i.e., sake), are made from starch-based materials and resemble beer and spirit more than wine, while ginger wine is fortified with brandy. In these cases, the use of the term "wine" is a reference to the higher alcohol content, rather than production process.

[4] The commercial use of the English word "wine" (and its equivalent in other languages) is protected by law in many jurisdictions.[5]Wine has a rich history dating back to around 6000 BC and is thought to have originated in areas now within the borders of Georgia and Iran.[6][7] Wine probably appeared in Europe at about 4500 BC in what is now Bulgaria and Greece, and was very common in ancient Greece, Thrace and Rome. Wine has also played an important role in religion throughout history. The Greek god Dionysos and the Roman equivalent Bacchus represented wine, and the drink is also used in Christian and Jewish ceremonies such as the Eucharist (also called the Holy Communion) and Kiddush.The word "wine" derives from the Proto-Germanic "*winam," an early borrowing from the Latin vinum, "wine" or "(grape) vine," itself derived from the Proto-Indo-European stem *win-o- (cf. Hittite: wiyana ,Lycian: Oino, Ancient Greek οῖνος - oînos, Aeolic Greek ϝοίνος - woinos).[8][9]

Drink BeverageFrom Wikipedia, the free encyclopediaJump to: navigation, searchFor the act of consuming a beverage through the mouth, see drinking."Drinks" redirects here. For the American business, see Drinks Americas.

Part of the Meals series

Common mealsBreakfast • Brunch • LunchTea • Dinner • Supper

Components & coursesAppetizer • Entrée • Main courseSide dish • Drink • Dessert

Related conceptsFood • Eating • CuisineEtiquette • Buffet • Banquet

A drink, or beverage, is a liquid specifically prepared for human consumption. In addition to basic needs, beverages form part of the culture of human society.Contents[hide]• 1 Types of beverage o 1.1 Water o 1.2 Alcoholic beverages o 1.3 Non-alcoholic beverages o 1.4 Soft drinks o 1.5 Hot beverages o 1.6 Others

• 2 Measuring drinks • 3 See also • 4 References • 5 External links

[edit] Types of beverage

A carbonated beverage.[edit] WaterMain article: Drinking waterDespite the fact that most beverages, including juice, soft drinks, and carbonated drinks, have some form of water in them; water itself is often not classified as a beverage, and the word beverage has been recurrently defined as not referring to water.[citation needed]Essential to the survival of all organisms,[1] water has historically been an important and life-sustaining drink to humans. Excluding fat, water composes approximately 70% of the human body by mass. It is a crucial component of metabolic processes and serves as a solvent for many bodily solutes. Health authorities have historically suggested at least eight glasses, eight fluid ounces each, of water per day (64 fluid ounces, or 1.89 litres),[2][3] and the British Dietetic Association recommends 1.8 litres.[1] The United States Environmental Protection Agency has determined that the average adult actually ingests 2.0 litres per day.[3]Distilled (pure) water is rarely found in nature.[4] Spring water, a natural resource from which much bottled water comes, is generally imbued with minerals. Tap water, delivered by domestic water systems in developed nations, refers to water piped to homes through a tap. All of these forms of water are commonly drunk, often purified through filtration.[5][edit] Alcoholic beveragesMain article: Alcoholic beverageAn alcoholic beverage is a drink that contains ethanol, commonly known as alcohol (although in chemistry the definition of “alcohol” includes many other compounds).Beer has been a part of human culture for 8000 years.[6][edit] Non-alcoholic beverages

Orange juice is usually served cold.Main article: Non-alcoholic beverageNon-alcoholic beverages are drinks that would normally contain alcohol, such as beer and wine but are made with less than .5 percent alcohol by volume. The category includes drinks that have undergone an alcohol removal process such as non-alcoholic beers and de-alcoholized wines.• Non-alcoholic variants: o Low alcohol beer o Non-alcoholic wine o Sparkling cider [edit] Soft drinks

Main article: Soft drinkThe name "soft drink" specifies a lack of alcohol by way of contrast to the term "hard drink" and the term "drink", the latter of which is nominally neutral but often carries connotations of alcoholic content. Beverages like colas, sparkling water, iced tea, lemonade, squash, and fruit punch are among the most common types of soft drinks, while hot chocolate, hot tea, coffee, milk, tap water, alcohol, and milkshakes do not fall into this classification. Many carbonated soft drinks are optionally available in versions sweetened with sugars or with non-caloric sweeteners.[edit] Hot beverages

A cup of coffee.• Hot beverages o Coffee-based beverages Cappuccino Coffee Espresso Café au lait Frappé Flavored coffees (mocha etc.) Latte o Hot chocolate o Hot cider Mulled cider o Glühwein o Tea-based beverages Flavored teas (chai etc.) Green tea Pearl milk tea Tea o Herbal teas Yerba Mate o Roasted grain beverages Sanka [edit] Others

Masala buttermilk.Some substances may be called either food or drink, and accordingly may be eaten with a spoon or drunk, depending upon their thickness and solid ingredients.• Buttermilk • Soup • Yogurt [edit] Measuring drinks

UK USUnit fl. oz (UK) ml fl. oz (US) ml

dash 1/48 0.592 1/48 0.616teaspoon 1/8 3.55 1/6 4.93tablespoon 1/2 14.2 1/2 14.8fluid ounce or pony 1 28.413 1 29.574shot, bar glass or jigger 3/2 42.6 3/2 44.4can of Coke 11.6 330 12 330pint 20 568 16 473bottle of spirits 24.6 700 25.3 750bottle of wine 26.4 750 25.3 750[edit] See also Food portal

• Cocktails • Drinking • Food • Kefir • Nutrition • Soda [edit] References1. ^ a b Greenhalgh, Alison (March 2001). "Healthy living - Water". BBC Health. http://www.bbc.co.uk/health/healthy_living/nutrition/drinks_water.shtml. Retrieved on 2007-02-19. 2. ^ "The Benefits of Water". Cleveland Clinic. http://www.clevelandclinic.org/health/health-info/docs/2700/2731.asp?index=7250. Retrieved on 2007-02-19. 3. ^ a b "Chapter 3, Exposure Scenario Selection" (PDF). EPA. May 2000. p. 8. http://www.epa.gov/earth1r6/6pd/rcra_c/pd-o/chap3.pdf. Retrieved on 2007-02-19. 4. ^ "Water Links". Center for Science in the Public Interest. http://www.cspinet.org/nah/water/waterlinks.html. Retrieved on 2007-02-19. 5. ^ "Brief History of Drinking Water". American Water Works Association. 2007. http://www.awwa.org/Advocacy/news/info/HistoryofDrinkingWater.cfm. Retrieved on 2007-02-19. 6. ^ Arnold, John P (2005). Origin and History of Beer and Brewing: From Prehistoric Times to the Beginning of Brewing Science and Technology (Reprint ed.). BeerBooks.com.

BrandyFrom Wikipedia, the free encyclopediaJump to: navigation, searchFor other uses, see Brandy (disambiguation).

Cognac brandy in a typical brandy snifter.Brandy (from brandywine, derived from Dutch brandewijn — "burnt wine") [1] is a spirit produced by distilling wine, the wine having first been produced by fermenting grapes. Brandy generally contains 36%–60% alcohol by volume and is typically taken as an after-dinner drink. While some brandies are aged in wooden casks, most are coloured with caramel colouring to imitate the effect of such aging.Brandy can also be made from fermented fruit (i.e., other than grapes) and from pomace.[2]Contents[hide]• 1 Types of brandy o 1.1 Grape brandy o 1.2 Fruit brandy o 1.3 Pomace brandy • 2 Distillation • 3 Aging • 4 Labelling • 5 Pot stills vs. tower stills • 6 European Union definition • 7 History • 8 Usage o 8.1 Cooking o 8.2 Beverages 8.2.1 Blackbird 8.2.2 Brandy Alexander 8.2.3 Brandy Sour • 9 See also • 10 References

[edit] Types of brandyThere are three main types of brandy. The term "brandy" denotes grape brandy if the type is not otherwise specified.[edit] Grape brandyGrape brandy is produced by the distillation of fermented grapes.• American grape brandy is almost always from California.[2] Popular brands include Christian Brothers, Coronet, E&J, Korbel, Paul Masson and J. Bavet. • Armagnac is made from grapes of the Armagnac region in Southwest of France (Gers, Landes, Lot-et-Garonne). It is single-continuous distilled in a copper still and aged in oaken casks from Gascony or Limousin. Armagnac was the first distilled spirit in France. Armagnacs have a specificity: they offer vintage qualities. Popular brands are Darroze, Baron de Sigognac, Larressingle, Delord, Laubade, Gélas and Janneau.

Brandy de Jerez barrels aging• Brandy de Jerez is a brandy that originates from vineyards around Jerez de la Frontera in southern Spain.[3]It is used in some sherries and is also available as a separate product. It has a Protected Designation of Origin (PDO). The traditional production method has three characteristics: (1) Aged in American oaken casks with a capacity of 500 litres, previously having contained sherry. (2) The use of the traditional aging system of Criaderas and Soleras. (3) Aged exclusively within the municipal boundaries of Jerez de la Frontera, El Puerto de Santa María, and Sanlúcar de Barrameda in the province of Cádiz.[4] • Cognac comes from the Cognac region in France[2], and is double distilled using pot stills. Popular brands include Hine, Martell, Rémy Martin, Hennessy, Ragnaud-Sabourin, Delamain and Courvoisier. • Pisco is produced in Peru and Chile. • Portugal: Lourinhã, located in western Portugal, is one of the few brandy-making areas, besides Cognac and Armagnac, that have received appellation status. • South African South African grape brandies are, by law, made almost exactly as in Cognac, using a double-distillation process in copper pot stills followed by aging in oak barrels for a minimum of three years. Because of this, South African brandies are of a very high quality[5]. A popular brand is Klipdrift. • Other countries: Grape brandy is also produced in many other countries, including Armenia, Bulgaria, Cyprus, Georgia, Germany, Greece, Italy, Macedonia, Mexico, Moldova, Romania, Pakistan and Ukraine. Cyprus brandy differs from other varieties in that its alcohol concentration is only 32% ABV. The European Union legally enforces Cognac as the exclusive name for brandy produced and distilled in the Cognac area of France, and Armagnac from the Gascony area of France, using traditional techniques. Since these are considered PDO, they refer not just to styles of brandy but brandies from a specific region, i.e. a brandy made in California in a manner identical to the method used to make cognac, and which tastes similar to cognac, cannot be so called in Europe as it is not from the Cognac region of France.Grape brandy is best when it is drunk at room temperature from a tulip-shaped glass or a snifter. Often it is slightly warmed by holding the glass cupped in the palm or by gently heating it. However, heating it may cause the alcohol vapor to become too strong, so that the aromas are overpowered.[citation needed]Brandy, like whisky and red wine, has more pleasant aromas and flavors at a lower temperature, e.g., 16 °C (61 °F). In most homes, this would imply that brandy should be cooled rather than heated for maximum enjoyment. Furthermore, alcohol (which makes up 40% of a typical brandy) becomes thin as it is heated (and more viscous when cooled). Thus, cool brandy produces a fuller and smoother mouthfeel and less of a "burning" sensation.[6][edit] Fruit brandy

A bottle of Calvados, a French fruit brandy made from apples.

Fruit brandies are distilled from fruits other than grapes. Apples, plums, peaches, cherries, eldberberries, raspberries, blackberries, and apricots are the most commonly used fruits.Fruit brandy usually contains 40% to 45% ABV. It is usually colorless and is customarily drunk chilled or over ice.Applejack is an American apple brandy, made from the distillation of hard cider. It is often freeze distilled.Buchu brandy is South African and flavoured with extracts from Agathosma species.Calvados is an apple brandy from the French region of Lower Normandy.[2] It is double distilled from fermented apples.Coconut brandy is a brandy made from the sap of coconut flowers.Eau-de-vie is a general French term for fruit brandy (or even grape brandy that is not qualified as Armagnac or Cognac, including pomace brandy).German Schnaps is fruit brandy produced in Germany or Austria.Kirschwasser is a fruit brandy made from cherries.[2]Kukumakranka brandy is South African and flavoured with the ripe fruit of the Kukumakranka.Palinka is a traditional Hungarian fruit brandy.[2] It can be made from any kind of fruit, most often from plums, apricots, elderberries, pears, or cherries. Less commonly, it is made from apples, peaches, or walnuts.Poire Williams is made from Bartlett pears (also known as Williams pears).Rakia is a type of fruit brandy produced in Albania, Bosnia, Bulgaria, Croatia, Macedonia, Montenegro, and Serbia; it may be made from plums, apples, quinces, pears, apricots, cherries, mulberries, grapes, or walnuts.Slivovice is a strong fruit brandy made from plums; by law, it must contain at least 52% ABV. It is produced in Slovakia, the Czech Republic, and Poland.Slivovitz is a fruit brandy made from plums[2]. It is a traditional drink in Bulgaria, Bosnia and Herzegovina, Croatia. Macedonia, Serbia, and Slovenia.Tuica is a clear Romanian fruit brandy made from plums, apples, pears, apricots, mulberries, peaches, quinces, or mixtures of these. Romania and Moldova also produce a grape brandy called vin ars (burnt wine) or divin.[edit] Pomace brandyPomace brandy is produced by fermentation and distillation of the grape skins, seeds, and stems that remain after grapes have been pressed to extract their juice (which is then used to make wine). Examples include Italian grappa, French marc, Serbian komovica, Bulgarian grozdova, Georgian chacha, Hungarian törkölypálinka and Cretan tsikoudia, Cypriot Zivania. [2]Most pomace brandy is not aged and not coloured.[edit] DistillationA batch distillation typically works as follows: Wine with an alcohol concentration of 8% to 12% v/v and high acidity is boiled in a pot still. Vapours of ethanol, water, and the numerous aroma components rise upward and are collected in a condenser coil where it becomes a liquid again. Because ethanol and various aroma components vaporize at a lower temperature than does water, the concentration of alcohol in the condensed product (the distillate) is higher than in the original wine.

After one distillation, the distillate, called "low wine," will contain roughly 30% alcohol (ethanol) by volume. The low wine is then distilled a second time. The first 1% or so of distillate that's produced, called the "head," has an alcohol concentration of about 83% and an unpleasant odor, so it is discarded (generally, mixed in with another batch of low wine for future use). The distillation process continues, yielding a distillate of approximately 70% alcohol (called the "heart"), which is what will be consumed as brandy. The portion of low wine that remains after distillation, called the "tail," will be mixed into another batch of low wine for future use.Distillation does not simply enhance the alcohol content of wine. The heat under which the product is distilled and the material of the still (usually copper) cause chemical reactions to take place during distillation. This leads to the formation of numerous new volatile aroma components, changes in relative amounts of aroma components in the wine, and the hydrolysis of components such as esters.[edit] AgingBrandy is produced using one of three aging methods:• No aging: Most pomace brandy and some fruit brandy is not aged before bottling. The resulting product is typically clear and colorless. • Single barrel aging: Brandies with a natural golden or brown color are aged in oak casks. Some brandies have caramel color added to simulate the appearance of barrel aging. • Solera process: Some brandies, particularly those from Spain, are aged using the solera system. [edit] LabellingBrandy has a rating system to describe its quality and condition; these indicators can usually be found near the brand name on the label:• A.C.: aged two years in wood. • V.S.: "Very Special" or 3-Star, aged at least three years in wood. • V.S.O.P.: "Very Special Old Pale" or 5-Star, aged at least five years in wood. • X.O.: "Extra Old", Napoleon or Vieille Reserve, aged at least six years, Napoleon at least four years. • Vintage: Stored in the cask until the time it is bottled with the label showing the vintage date. • Hors d'age: These are too old to determine the age, although ten years plus is typical, and are usually of great quality. In the case of Brandy de Jerez Regulatory Council classifies it according to:• Brandy de Jerez Solera — one year old. • Brandy de Jerez Solera Reserva — three years old. • Brandy de Jerez Solera Gran Reserva — ten years old. [edit] Pot stills vs. tower stillsCognac and South African pot still brandy are examples of brandy produced in batches using pot stills (batch distillation). Many American brandies use fractional distillation in tower stills to perform their distillation. Special pot stills with a fractionation section on top are used for Armagnac.[edit] European Union definition

The European Union has established its own legal definition of the term “brandy”:[7]5. Brandy or Weinbrand(a) Brandy or Weinbrand is a spirit drink: (i) produced from wine spirit, whether or not wine distillate has been added, distilled at less than 94.8% vol., provided that that distillate does not exceed a maximum of 50% of the alcoholic content of the finished product, (ii) matured for at least one year in oak receptacles or for at least six months in oak casks with a capacity of less than 1000 litres, (iii) containing a quantity of volatile substances equal to or exceeding 125 grams per hectolitre of 100% vol. alcohol, and derived exclusively from the distillation or redistillation of the raw materials used, (iv) having a maximum methanol content of 200 grams per hectolitre of 100% vol. alcohol. (b) The minimum alcoholic strength by volume of brandy or Weinbrand shall be 36%. (c) No addition of alcohol as defined in Annex I(5), diluted or not, shall take place. (d) Brandy or Weinbrand shall not be flavoured. This shall not exclude traditional production methods. (e) Brandy or Weinbrand may only contain added caramel as a means to adapt colour. This definition formally excludes fruit brandy, pomace brandy, and even unaged grape brandy. The same European Union regulation defines the names of these excluded spirits as fruit spirit, grape marc spirit, and wine spirit. The German term Weinbrand is equivalent to the English term “brandy”, but outside the German-speaking countries it is used only for brandy from Austria and Germany. In Poland, brandy is sometimes called winiak, from wino (wine). [edit] HistoryThe origins of brandy are clearly tied to the development of distillation. Concentrated alcoholic beverages were known in ancient Greece and Rome and may have a history going back to ancient Babylon. Brandy, as it is known today, first began to appear in the 12th century and became generally popular in the 14th century.Initially wine was distilled as a preservation method and as a way to make the wine easier for merchants to transport. It was also thought that wine was originally distilled to lessen the tax which was assessed by volume. The intent was to add the water removed by distillation back to the brandy shortly before consumption. It was discovered that after having been stored in wooden casks, the resulting product had improved over the original distilled spirit.[2] In addition to removing water, the distillation process leads to the formation and decomposition of numerous aroma compounds, fundamentally altering the composition of the distillate from its source. Non-volatile substances such as pigments, sugars, and salts remain behind in the still. As a result, the taste of the distillate may be quite unlike that of the original source.As described in the 1728 edition of Cyclopaedia, the following method was used to distill brandy:• A cucurbit was filled half full of the liquor from which brandy was to be drawn and then raised with a little fire until about one sixth part was distilled, or until that which falls into the receiver was entirely flammable. This liquor, distilled only once, was called spirit of wine or brandy. Purified by another distillation (or several more), this was then called spirit of wine rectified. The second distillation was

made in balneo mariae and in a glass cucurbit, and the liquor was distilled to about one half the quantity. This was further rectified—as long as the operator thought necessary—to produce brandy.[8] To shorten these several distillations, which were long and troublesome, a chemical instrument was invented that reduced them to a single distillation. To test the purity of the rectified spirit of wine, a portion was ignited. If the entire contents were consumed without leaving any impurity behind, then the liquor was good. Another, better test involved putting a little gunpowder in the bottom of the spirit. If the gunpowder took fire when the spirit was consumed, then the liquor was good.[8]As most brandies are distilled from grapes, the regions of the world producing excellent brandies have roughly paralleled those areas producing grapes for viniculture. At the end of the 19th Century, the western European market—and by extension their overseas empires—was dominated by French and Spanish brandies, and eastern Europe was dominated by brandies from the Black Sea region, including Bulgaria, the Crimea, and Georgia. In 1880, David Saradjishvili founded his Cognac Factory in Tbilisi, Georgia (then part of the Russian Empire) which was a crossroads for Turkish, Central Asian, and Persian traderoutes. Armenian and Georgian brandies (always called cognacs in the era) were considered some of the best in the world, often beating their French competitors at the International Expositions in Paris and Brussels in the early 1900s. The storehouses of the Romanov Court in St. Petersburg were regarded as the largest collections of cognacs and wines in the world—much of it from the Transcaucasus region of Georgia. During the October Revolution of 1917, upon the storming of the Winter Palace, the Bolshevik Revolution actually paused for a week or so as the rioters engorged on the substantial stores of cognac and wines. The Russian market was always a huge brandy-consuming region, and while much of it was homegrown, much was imported. The patterns of bottles follow that of western European norm. Throughout the Soviet era, the production of brandy remained a source of pride for the communist regime, and they continued to produce some excellent varieties - most famously the Jubilee Brandies of 1967, 1977, and 1987. Remaining bottles of these productions are highly sought after, not simply for their quality, but for their historical significance.[edit] UsageBrandy serves a variety of culinary uses.[edit] Cooking• Flavored brandy is added to desserts, including cake and pie toppings, which enhances the flavor of the dessert . • Flavored brandy is also commonly added to apple dishes. • Brandy is a common deglazing liquid in making pan sauces for steak or other meats [edit] BeveragesBrandy may be served neat (by itself) or on the rocks (with ice). It is often added to other beverages to create several popular mixed drinks.The following cocktails highlight brandy as a primary ingredient.[edit] Blackbird• 1 part blackberry brandy • 2 parts cola

Pour all ingredients directly into a glass with ice cubes. Stir gently. Commonly mixed to taste similar to a cherry cola.[edit] Brandy Alexander• 1 1/2 oz Brandy • 1 oz Dark Crème de Cacao • 1 oz Half-and-half or Heavy cream • 1/4 tsp grated Nutmeg In a shaker half-filled with ice cubes, combine the brandy, crème de cacao, and half-and-half. Shake well. Strain into a cocktail glass and garnish with the nutmeg.[edit] Brandy Sour• 2 parts Brandy • 1 part lemon squash • 2 drops bitters Mix the above ingredients. Pour into a glass with ice and top with soda water or lemonade

WhiskyFrom Wikipedia, the free encyclopediaJump to: navigation, searchFor other uses, see Whisky (disambiguation).

A glass of whisky.Whisky or whiskey refers to a broad category of alcoholic beverages that are distilled from fermented grain mash. Different grains are used for different varieties, including barley, malted barley, rye, malted rye, wheat, and maize (corn). Most whiskies are aged in wooden casks (generally oak), the exception being some corn whiskeys.Whisky is a strictly regulated spirit worldwide with multiple competing denominations of origin and multiple classes and types. The unifying characteristics of the different classes and types are the fermentation of grain or corn, and the practice of distilling the spirit down to a minimum of 90% alcohol for grain, and 80% alcohol for corn, prior to adding water, so as to retain some of the flavor of the grain used to make the spirit and prevent it from being classified as grain neutral spirits or vodka [1]. Whisky gains as much as 60% of its flavor from the type of cask used in its aging process and therefore further classification takes place based upon the type of wood used and the amount of charing or toasting done to the wood [2]. Bourbon whisky for example is legally required to be aged in charred new oak barrels whereas quality Scotch whiskies often used the partially spent barrels from Bourbon production to induce a slower maturation time, adding additional subtle nuance[3].With few exceptions, the spelling is Scottish, Canadian, and Japanese whisky (plural: whiskies), but Irish and American whiskey (whiskeys).[4]Contents[hide]• 1 Etymology • 2 History • 3 Types

o 3.1 American whiskeys o 3.2 Canadian whiskies o 3.3 Finnish whiskies o 3.4 German whiskies o 3.5 Indian whiskies o 3.6 Irish whiskeys o 3.7 Japanese whiskies o 3.8 Scotch whiskies o 3.9 Welsh whiskies o 3.10 Other whiskies • 4 Names and spellings • 5 Chemistry o 5.1 Flavours from distillation o 5.2 Flavours from oak • 6 See also • 7 References • 8 External links

[edit] EtymologyWhisky is a shortened form of usquebaugh, which English borrowed from Irish Gaelic uisce beatha and Scottish Gaelic uisge beatha. This compound descends from Old Irish uisce, "water," and bethad, "of life," and meaning literally "water of life." It meant the same thing as the Latin aqua vītae which had been applied to distilled drinks since early 14th century. Other early spellings include usquebea (1706) and iskie bae (1583). In the Irish Annals of Clonmacnoise in 1405, the first written record of whisky appears describing the death of a chieftain at Christmas from "taking a surfeit of aqua vitae". In Scotland, the first evidence of whisky production comes from an entry in the Exchequer Rolls for 1494 where malt is sent "To Friar John Cor, by order of the king, to make aquavitae".[5][edit] HistoryIt is believed that the art of distillation was brought from the Mediterranean regions by Irish missionaries between the 6th century and 7th century. While the art of distillation originated in the East, its first European practice was in Spain introduced by the Moors in the Middle Ages, with perfumes and aromatics being distilled long before potable spirits.[6][edit] Types

Copper Pot stills at Auchentoshan Distillery in ScotlandWhisky or whisky-like products are produced in most grain-growing areas. They differ in base product, alcoholic content, and quality.

Malted barley is an ingredient of some whiskies.• Malt is whisky made entirely from malted barley and distilled in an onion-shaped pot still.

• Grain is made from malted and unmalted barley along with other grains, usually in a continuous "patent" or "Coffey" still. Until recently it was only used in blends, but there are now some single grain scotches being marketed. Malts and grains are combined in various ways• Vatted malt is blended from malt whiskies from different distilleries. If a whisky is labelled "pure malt" or just "malt" it is almost certain to be a vatted whisky. This is also sometimes labelled as "blended malt" whisky. • Single malt whisky is malt whisky from a single distillery. However, unless the whisky is described as "single-cask" it will contain whisky from many casks, and different years, so the blender can achieve a taste recognisable as typical of the distillery. In most cases, the name of a single malt will be that of the distillery (The Glenlivet, Bushmills, Yoichi), with an age statement and perhaps some indication of some special treatments such as maturation in a port wine cask. • Pure pot still whiskey refers to a whiskey distilled in a pot-still (like single malt) from a mash of mixed malted and unmalted barley. It is exclusive to Ireland. • Blended whiskies are made from a mixture of malt and grain whiskies. A whisky simply described as Scotch Whisky or Irish Whiskey is most likely to be a blend in this sense. A blend is usually from many distilleries so that the blender can produce a flavour consistent with the brand, and the brand name (e.g. Chivas Regal, Canadian Club) will usually not therefore contain the name of a distillery. Jameson Irish Whiskey is an exception and comes from only one distillery. However, "blend" can (less frequently) have other meanings. A mixture of malts (with no grain) from different distilleries (more usually called a vatted malt) may sometimes be referred to as a "blended malt", and a mixture of grain whiskies with no malts will sometimes carry the designation "blended grain". • Cask strength whiskies are rare and usually only the very best whiskies are bottled in this way. They are bottled from the cask undiluted. Rather than diluting, the distiller is inviting the drinker to dilute to the level of potency most palatable. Whiskies do not mature in the bottle, only in the cask, so the "age" of a whisky is the time between distillation and bottling. This reflects how much the cask has interacted with the whisky, changing its chemical makeup and taste. Whiskies which have been in bottle for many years may have a rarity value, but are not "older" and will not necessarily be "better" than a more recently made whisky matured in wood for a similar time. Most whiskies are sold at or near an alcoholic strength of 40% abv.

[edit] American whiskeysMain article: American whiskeyAmerican whiskey is distilled from a fermented mash of cereal grain. It must have the taste, aroma, and other characteristics commonly attributed to whiskey.The most common types listed in the federal regulations[7] are:• Bourbon whiskey, which is made from mash that consists of at least 51% corn (maize). • Rye whiskey, which is made from mash that consists of least 51% rye.

• Corn whiskey, which is made from mash that consists of at least 80% corn (maize). • Straight whiskey, (without naming a grain) is a whiskey which has been aged in charred new oak containers for 2 years or more and distilled at not more than 80 percent alcohol by volume but is derived from less than 51% of any one grain. The "named types" of American whiskey must be distilled to not more than 80 percent alcohol by volume. "Named types" must then be aged in charred new oak containers, excepting corn whiskey. Corn whiskey does not have to be aged but, if it is aged, it must be in new un-charred oak barrels or used barrels. The aging for corn whiskey usually is brief, e.g. six months.If the aging for a "named type" reaches 2 years or beyond, the whiskey is then additionally designated "straight" e.g. "straight rye whiskey". "Straight whiskey" (without naming a grain) is a whiskey which has been aged in charred new oak containers for 2 years or more and distilled at not more than 80 percent alcohol by volume but is derived from less than 51% of any one grain.American blended whiskeys combine straight whiskey with un-aged whiskey, grain neutral spirits, flavorings and colorings.Important in the marketplace is Tennessee whiskey, of which Jack Daniel's is the leading example. During distillation, it is identical to bourbon whiskey in almost every important respect. The most recognizable differences are that Tennessee whiskey is filtered through sugar maple charcoal, giving it a unique flavor and aroma. The other major difference is the reuse of barrels which is not allowed in bourbon whiskey production. Though not defined by regulations, the Government of the United States of America officially recognized Tennessee whiskey as a separate style in 1941.[edit] Canadian whiskies

Various Canadian whiskies.Main article: Canadian whiskyCanadian whiskies are usually lighter and smoother than other whisky styles. Another common characteristic of many Canadian whiskies is their use of rye that has been malted, which provides a fuller flavour and smoothness. By Canadian law, [8] Canadian whiskies must be produced in Canada, be distilled from a fermented mash of cereal grain, "be aged in small wood for not less than 3 years", and "possess the aroma, taste and character generally attributed to Canadian whisky." The terms "Canadian Whisky", "Canadian Rye Whisky" and "Rye Whisky" are legally indistinguishable in Canada and do not denote any particular proportion of rye or other grain used in production.[edit] Finnish whiskiesMain article: Finnish whiskyIn the last few years Finnish whisky culture has developed strongly and it is still in progress of evolving. Finnish whisky culture now lives a very strong growth through the rising standard of living and general culinary trend. The sales figures and the quantity of devotees of whisky have risen very powerfully. Currently, there are two working distilleries in Finland and a third one is under construction. Whisky retail sales in Finland are controlled solely by the state alcohol monopoly Alko and adevertisement of strong

alcoholic beverages is banned. However, the monopoly status of Alko and the advertising prohibition do not stop people from taking interest in whiskies, even though they can make it more difficult.[9][edit] German whiskiesMain article: German whiskyGerman whisky is made from grains traditionally associated with the production of whisky. The distillation of German-made whisky is a relatively recent phenomenon having only started in the last 30 years. The styles produced resemble those made in Ireland, Scotland and the United States: single malts, blends, and bourbon styles. There is no standard spelling of German whiskies with distilleries using both "whisky" and "whiskey" and one even using "whessky", a play on the word whisky and Hesse, the state in which it is produced. There are currently ten distilleries in Germany producing whisky.[10][edit] Indian whiskiesMain article: Indian whiskyIndian whisky is an alcoholic beverage that is labelled as "whisky" in India. Much Indian whisky is distilled from fermented molasses, and as such would be considered a sort of rum outside of the Indian subcontinent.[11] 90% of the "whisky" consumed in India is molasses based, although India has begun to distill whisky from malt and other grains.[12]Kasauli Distillery is set in the Himalaya mountains and opened in the late 1820s. The main whisky brand is a single malt named "Solan No. 1". This was named after the town nearby called Solan. It was the best selling Indian whisky till recently, but has declined since the early 1980s' because of the stiff competition from the larger distilleries. Other whiskies this distillery produces are Diplomat Deluxe, Colonel's Special, Black Knight and Summer Hall .[13][edit] Irish whiskeys

Various Irish whiskeys.Main article: Irish whiskeyMost Irish whiskeys are distilled three times[14], although there are exceptions. Though traditionally distilled using the pot still method, in modern times a column still is used to produce the grain whiskey used in blends. By law, Irish whiskey must be produced in Ireland and aged in wooden casks for a period of no less than three years, although in practice it is usually three or four times that period.[15] Unpeated malt is almost always used, the main exception being Connemara Peated Malt whiskey.There are several types of whiskey common to Ireland: single malt, single grain, blended whiskey and uniquely to Ireland, pure pot still whiskey. The designation "pure pot still" as used in Ireland generally refers to whiskey made of 100% barley, mixed malted and unmalted, and distilled in a pot still made of copper. The "green" unmalted barley gives the traditional pure pot still whiskey a spicy, uniquely Irish quality. Like single malt, pure pot still is sold as such or blended with grain whiskey. Usually no real distinction is made between whether a blended whiskey was made from single malt or pure pot still.[edit] Japanese whiskiesMain article: Japanese whisky

The model for Japanese whiskies is the single malt Scotch, although there are also examples of Japanese blended whiskies. The base is a mash of malted barley, dried in kilns fired with a little peat (although considerably less than is the case in Scotland), and distilled using the pot still method. For some time Japanese whisky suffered from the commonly held belief that whisky made in the Scotch style, but not produced in Scotland, was inferior, and until fairly recently, the market for Japanese whiskies was almost entirely domestic. In recent years, Japanese whiskies have won prestigious international awards and now enjoys a deserved reputation for a quality product[16][17][edit] Scotch whiskies

Various Scotch whiskies.Main article: Scotch whiskyScotch whiskies are generally distilled twice, though some are distilled a third time.[18] International laws require anything bearing the label "Scotch" to be distilled in Scotland and matured for a minimum of three years and one day in oak casks, among other, more specific criteria.[19] If Scotch whisky is from more than one cask, and if it includes an age statement on the bottle, it must reflect the age of the youngest whisky in the blend. Many cask-strength single malts omit the age as they use younger elements in minute amounts for flavouring and mellowing. The basic types of Scotch are malt and grain, which are combined to create blends. Many, though not all, Scotch whiskies use peat smoke to treat their malt, giving Scotch its distinctive smoky flavour. While the market is dominated by blends, the most highly prized of Scotch whiskies are the single malts. Scotch whiskies are divided into five main regions: Highland, Lowland, Islay, Speyside and Campbeltown.[edit] Welsh whiskiesMain article: Welsh whiskyIn 2000, Penderyn Distillery started production of the Penderyn single malt Welsh whisky in Wales. The first bottles went on sale on 1 March 2004, Saint David's Day. It is now sold throughout the world.Penderyn Distillery is situated in Brecon Beacons National Park and first produced whisky in 2000. It is considered the smallest distillery in the world.[20][edit] Other whiskiesIn Brittany/France, two distilleries (Glann ar Mor[21] and Warenghem[22]) produce whisky using techniques similar to those in Scotland. Two whiskies are produced on the French island of Corsica: Altore and P&M. Altore is distilled in Scotland, but blended and matured on Corsica in muscat casks. P&M (Pietra & Mavella) is a coproduction of the brewery Pietra and the distillery Mavella. The mash is enriched with chestnut flour. P&M is also matured in muscat casks.[23]Manx Spirit from the Isle of Man is, like some Virginia whiskeys in the USA, actually distilled elsewhere and re-distilled in the country of its nominal "origin". In England, a new distillery (St. George's Distillery[24]) became operational in late 2006; the product will come onto the market in due time, based on ageing and marketing considerations.In Sweden a new distillery (Mackmyra[25]), started selling its products in 2008.Recently at least two distilleries in the traditionally brandy-producing Caucasus region announced their plans to enter the Russian domestic market with whiskies. The

Stavropol-based Praskoveysky distillery bases its product on Irish technology, while in Kizlyar, Dagestan's "Russian Whisky" announced a Scotch-inspired drink in single malt, blended and wheat varieties.[26]In Taiwan, the King Car company built a whisky distillery in the city of Yilan, and has recently begun marketing Kavalan Single Malt Whisky. King Car Whisky Distillery[edit] Names and spellingsThe word "whiskey" is believed to have been coined by soldiers of King Henry II who invaded Ireland in the 12th century as they struggled to pronounce the native Irish words uisce beatha [ɪʃkʲə bʲahə], meaning "water of life". Over time, the pronunciation changed from "Whishkeyba" (an approximation of how the Irish term sounds) to "Whisky". The name itself is a Gaelic translation of the Latin phrase aqua vitae, meaning "Water of Life".[27]At one time, all whisky was spelled without the 'e', as "whisky". In around 1870, the reputation of Scottish whisky was very poor as Scottish distilleries flooded the market with cheaper spirits produced using the Coffey still. The Irish and American distilleries adopted the spelling "whiskey", with the extra "e", to distinguish their higher quality product. Today, the spelling whisky (plural whiskies) is generally used for whiskies distilled in Scotland, Wales, Canada, and Japan, while whiskey is used for the spirits distilled in Ireland and America. Even though a 1968 directive of the Bureau of Alcohol, Tobacco and Firearms specifies "whisky" as the official U.S. spelling, it allows labeling as "whiskey" in deference to tradition and most U.S. producers still use the historical spelling. Exceptions such as Early Times, Maker's Mark, and George Dickel are usually indicative of a Scottish heritage.[6]In the late Victorian era, Irish whiskey was the world's most popular whisk(e)y. Of the Irish whiskeys, Dublin whiskeys were regarded as the grands crus of whiskeys. In order to differentiate Dublin whiskey from other whiskies, the Dublin distilleries adopted the spelling "whiskey". The other Irish distilleries eventually followed suit. The last Irish "whisky" was Paddy, which adopted the "e" in 1966.[6]"Scotch" is the internationally recognized term for "Scotch whisky" however it is rarely used in Scotland, where grain whisky is generally referred to as "whisky" and single malt whisky as "malt".[28]In many Latin-American countries, whisky (wee-skee) is used as a photographer's cue to smile, supplanting English "cheese". The Uruguayan film Whisky got its name because of this.[edit] ChemistryWhiskies and other distilled beverages such as cognac and rum are complex beverages containing a vast range of flavouring compounds, of which some 200 to 300 can be easily detected by chemical analysis. The flavouring chemicals include "carbonyl compounds, alcohols, carboxylic acids and their esters, nitrogen- and sulphur-containing compounds, tannins and other polyphenolic compounds, terpenes, and oxygen-containing heterocyclic compounds" and esters of fatty acids.[29] The nitrogen compounds include pyridines, picolines and pyrazines.[30][edit] Flavours from distillationThe flavouring of whisky is partially determined by the presence of congeners and fusel oils. Fusel oils are higher alcohols than ethanol, are mildly toxic, and have a strong, disagreeable smell and taste. An excess of fusel oils in whisky is considered a defect. A

variety of methods are employed in the distillation process to remove unwanted fusel oils. Traditionally, American distillers focused on secondary filtration using charcoal, gravel, sand, or linen to subtract undesired distillates. Canadian distillers have traditionally employed column stills which can be controlled to produce an almost pure (and less flavourful) ethanol known as neutral grain spirit or grain neutral spirit (GNS).[31] Flavour is restored by blending the neutral grain spirits with flavouring whiskies.[32]Acetals are rapidly formed in distillates and a great many are found in distilled beverages, the most prominent being acetaldehyde diethyl acetal (1,1-diethoxyethane). Among whiskies the highest levels are associated with malt whisky.[33] This acetal is a principal flavour compound in sherry, and contributes fruitiness to the aroma.[34]The diketone diacetyl (2,3-Butanedione) has a buttery aroma and is present in almost all distilled beverages. Whiskies and cognacs typically contain more than vodkas, but significantly less than rums or brandies.[35][edit] Flavours from oakWhisky lactone (3-methyl-4-octanolide) is found in all types of oak. This lactone has a strong coconut aroma.[36] Whisky lactone is also known as quercus lactone.[37]Commercially charred oaks are rich in phenolic compounds. One study discriminated 40 different phenolic compounds. The coumarin scopoletin is present in whisky, with the highest level reported in Bourbon whiskey.[38]

RumFrom Wikipedia, the free encyclopediaJump to: navigation, searchFor other uses, see Rum (disambiguation).

Rum grog

Caribbean rum, circa 1941Rum is a distilled beverage made from sugarcane by-products such as molasses and sugarcane juice by a process of fermentation and distillation. The distillate, a clear liquid, is then usually aged in oak and other barrels. The majority of the world's rum production occurs in and around the Caribbean and in several South American countries, such as Colombia, Venezuela, Guyana and Brazil. There are also rum producers in places such as Australia, Fiji, the Philippines, India, Reunion Island, Mauritius, and elsewhere around the world.Rum is produced in a variety of styles. Light rums are commonly used in cocktails. In addition to cocktails, golden and dark rums are appropriate for drinking straight, or for cooking. Premium rums are also available that are made to be consumed straight or with ice.Rum plays a part in the culture of most islands of the West Indies, and has famous associations with the Royal Navy (See: Grog) and piracy (See: Bumbo). Rum has also served as a popular medium of exchange that helped to promote slavery along with

providing economic instigation for Australia's Rum Rebellion and the American Revolution.[1]Contents[hide]• 1 Etymology • 2 History o 2.1 Origins o 2.2 Colonial America o 2.3 Naval Rum o 2.4 Colonial Australia • 3 Categorization o 3.1 Regional variations o 3.2 Grades • 4 Production methodology o 4.1 Fermentation o 4.2 Distillation o 4.3 Aging and blending • 5 In cuisine • 6 See also • 7 Notes • 8 References o 8.1 Further reading • 9 External links

[edit] EtymologyThe origin of the word rum is generally unclear. Rum is a blunt, Anglo-Saxonlike name. In an 1824 essay about the word's origin, Samuel Morewood, a British etymologist, suggested that it might be from the British slang term for "the best," as in "having a rum time." He wrote that"As spirits, extracted from molasses, could not well be ranked under the name whiskey, brandy, or arack, it would be called rum, to denote its excellence or superior quality." -Samuel Morewood[2]Given the harsh taste of early rum, this is unlikely. Morewood later suggested another possibility: that it was taken from the last syllable of the Latin word for sugar, saccharum, an explanation that is commonly heard today.[2] It should be noted though, that the -um is a very common noun ending in Latin, and plenty of Latin word roots end in r, so in reality, you could apply this logic to a plethora of Latin words to draw the link.Other etymologists have mentioned the gypsy word rum, meaning "strong" or "potent." These words have been linked to the ramboozle and rumfustian, both popular British drinks in the mid-seventeenth century. However, neither was made with rum, but rather eggs, ale, wine, sugar, and various spices. The most probable origin is as a truncated version of rumbullion or rumbustion."[3] Both words surfaced in British English about the same time as rum did, and were slang terms for "tumult" or "uproar." This is a far more convincing explanation, and brings the image of fractious men fighting in entanglements at island tippling houses, which are early versions of the bar.[2]

Another claim is that the name is from the large drinking glasses used by Dutch seamen known as rummers, from the Dutch word roemer, a drinking glass.[4] Other options include contractions of the words saccharum, Latin for sugar, or arôme, French for aroma.[5] Regardless of the original source, the name was already in common use by May 1657 when the General Court of Massachusetts made illegal the sale of strong liquor "whether knowne by the name of rumme, strong water, wine, brandy, etc."[5]In current usage, the name used for a rum is often based on the rum's place of origin. For rums from Spanish-speaking locales the word ron is used. A ron añejo indicates a rum that has been significantly aged and is often used for premium products. Rhum is the term used for rums from French-speaking locales, while rhum vieux is an aged French rum that meets several other requirements.Some of the many other names for rum are Nelson's Blood, Kill-Devil, Demon Water, Pirate's Drink, Navy Neaters, and Barbados water.[6] A version of rum from Newfoundland is referred to by the name Screech, while some low-grade West Indies rums are called tafia.[7][edit] History[edit] OriginsThe precursors to rum date back to antiquity. Development of fermented drinks produced from sugarcane juice is believed to have first occurred either in ancient India or China,[3] and spread from there. An example of such an early drink is brum. Produced by the Malay people, brum dates back thousands of years.[8] Marco Polo also recorded a 14th-century account of a "very good wine of sugar" that was offered to him in what is modern-day Iran.[3]The first distillation of rum took place on the sugarcane plantations of the Caribbean in the 17th century. Plantation slaves first discovered that molasses, a by-product of the sugar refining process, can be fermented into alcohol.[9] Later, distillation of these alcoholic by-products concentrated the alcohol and removed impurities, producing the first true rums. Tradition suggests that rum first originated on the island of Barbados. Regardless of its initial source, early Caribbean rums were not known for high quality. A 1651 document from Barbados stated, "The chief fuddling they make in the island is Rumbullion, alias Kill-Divil, and this is made of sugar canes distilled, a hot, hellish, and terrible liquor".[9][edit] Colonial America

The Pirates carrying rum on shore to purchase slaves as depicted in The Pirates Own Book by Charles EllmsAfter rum's development in the Caribbean, the drink's popularity spread to Colonial America. To support the demand for the drink, the first rum distillery in the colonies was set up in 1664 on present-day Staten Island. Boston, Massachusetts had a distillery three years later.[10] The manufacture of rum became early Colonial New England's largest and most prosperous industry.[11] New England became a distilling center due to the superior technical, metalworking and cooperage skills and abundant lumber; the rum produced there was lighter, more like whiskey, and was superior to the character and aroma of the West Indies product. Anyone who could afford it much preferred it to the Caribbean product.[citation needed] Rhode Island rum even joined gold as an accepted

currency in Europe for a period of time.[12] Estimates of rum consumption in the American colonies before the American Revolutionary War had every man, woman, or child drinking an average of 3 Imperial gallons (13.5 liters) of rum each year.[13]To support this demand for the molasses to produce rum, along with the increasing demand for sugar in Europe during the 17th and 18th centuries, a labor source to work the sugar plantations in the Caribbean was needed. A triangular trade was established between Africa, the Caribbean, and the colonies to help support this need.[14] The exchange of slaves, molasses, and rum was quite profitable, and the disruption to the trade caused by the Sugar Act in 1764 may have even helped cause the American Revolution.[13]The popularity of rum continued after the American Revolution, with George Washington insisting on a barrel of Barbados rum at his 1789 inauguration.[15]Rum started to play an important role in the political system, since the outcome of an election usually depended on the candidate’s generosity with rum. The people would vote for incompetent candidates simply because they provided more rum. They would attend the election to see which candidate appeared less stingy with their rum. The candidate was expected to drink with the people to show that he was independent and truly a republican. In a Mississippi election, one candidate poured his drinks and socialized with the people. He was more personal and it appeared as if he was going to win. The other candidate announced that he would not be pouring their drinks and they could have as much as they wanted; because he appeared more generous, he won. This shows that colonial voters were not concerned with what the candidate represented or stood for; they were merely looking for who would provide the most rum.[16]Eventually the restrictions on rum from the British islands of the Caribbean, combined with the development of American whiskey, led to a decline in the drink's popularity.[edit] Naval Rum

WRNS serving rum to a sailor from a tub inscribed 'THE KING GOD BLESS HIM'Rum's association with piracy began with English privateers trading on the valuable commodity. As some of the privateers became pirates and buccaneers, their fondness for rum remained, the association between the two only being strengthened by literary works such as Robert Louis Stevenson's Treasure Island.[17]The association of rum with the Royal Navy began in 1655 when the British fleet captured the island of Jamaica. With the availability of domestically produced rum, the British changed the daily ration of liquor given to seamen from French brandy to rum.[18] While the ration was originally given neat, or mixed with lime juice, the practice of watering down the rum began around 1740. To help minimize the effect of the alcohol on his sailors, Admiral Edward Vernon directed that the rum ration be watered down before being issued, a mixture which became known as grog. While it is widely believed that the term grog was coined at this time in honor of the grogram cloak Admiral Vernon wore in rough weather,[19] the term has been demonstrated to predate his famous orders, with probable origins in the West Indies, perhaps of African etymology (see Grog). The Royal Navy continued to give its sailors a daily rum ration, known as a "tot," until the practice was abolished after July 31, 1970.[20]

A story involving naval rum is that following his victory at the Battle of Trafalgar, Horatio Nelson's body was preserved in a cask of rum to allow transport back to England. Upon arrival, however, the cask was opened and found to be empty of rum. The pickled body was removed and, upon inspection, it was discovered that the sailors had drilled a hole in the bottom of the cask and drunk all the rum, in the process drinking Nelson's blood. Thus, this tale serves as a basis for the term Nelson's Blood being used to describe rum. It also serves as the basis for the term "Tapping the Admiral" being used to describe drinking the daily rum ration. The details of the story are disputed, as many historians claim the cask contained French brandy whilst others claim instead the term originated from a toast to Admiral Nelson.[21] It should be noted that variations of the story, involving different notable corpses, have been in circulation for many years.[22][edit] Colonial Australia

Beenleigh Rum Distillery, on the banks of the Albert River near Brisbane, Australia, circa 1912See Also: Rum Rebellion Rum became an important trade good in the early period of the colony of New South Wales. The value of rum was based upon the lack of coinage among the population of the colony, and due to the drink's ability to allow its consumer to temporarily forget about the lack of creature comforts available in the new colony. The value of rum was such that convict settlers could be induced to work the lands owned by officers of the New South Wales Corps. Due to rum's popularity among the settlers, the colony gained a reputation for drunkenness even though their alcohol consumption was less than levels commonly consumed in England at the time.[23]When William Bligh became governor of the colony in 1806, he attempted to remedy the perceived problem with drunkenness by outlawing the use of rum as a medium of exchange. In response to this action, and several others, the New South Wales Corps marched, with fixed bayonets, to Government House and placed Bligh under arrest. The mutineers continued to control the colony until the arrival of Governor Lachlan Macquarie in 1810.[24][edit] CategorizationDividing rum into meaningful groupings is complicated by the fact that there is no single standard for what constitutes rum. Instead rum is defined by the varying rules and laws of the nations that produce the spirit. The differences in definitions include issues such as spirit proof, minimum aging, and even naming standards.Examples of the differences in proof is Colombia, requiring their rum possess a minimum alcohol content of 50 ABV, while Chile and Venezuela require only a minimum of 40 ABV. Mexico requires rum be aged a minimum of 8 months; the Dominican Republic, Panama and Venezuela require two years. Naming standards also vary. Argentina defines rums as white, gold, light, and extra light. Barbados uses the terms white, overproof, and matured, while the United States defines rum, rum liqueur, and flavored rum.[25] In Australia Rum is divided into Dark Rum (Under Proof known as UP, Over Proof known as OP, and triple distilled) and White Rum.Despite these differences in standards and nomenclature, the following divisions are provided to help show the wide variety of rums that are produced.

[edit] Regional variations

The Bacardi building in Havana, CubaWithin the Caribbean, each island or production area has a unique style. For the most part, these styles can be grouped by the language that is traditionally spoken. Due to the overwhelming influence of Puerto Rican rum, most rum consumed in the United States is produced in the Spanish-speaking style.• Spanish-speaking islands and countries traditionally produce light rums with a fairly clean taste. Rums from Guatemala, Cuba, Panama, the Dominican Republic, Nicaragua, Puerto Rico, Colombia and Venezuela are typical of this style. • English-speaking islands and countries are known for darker rums with a fuller taste that retains a greater amount of the underlying molasses flavor. Rums from Barbados, Belize, Bermuda, Saint Kitts, the Demerara region of Guyana, and Jamaica are typical of this style. • French-speaking islands are best known for their agricultural rums (rhum agricole). These rums, being produced exclusively from sugar cane juice, retain a greater amount of the original flavor of the sugar cane and are generally more expensive than molasses-based rums. Rums from Haïti, Guadeloupe, Marie-Galante and Martinique are typical of this style. Cachaça is a spirit similar to rum that is produced in Brazil. Seco, from Panama, is also a spirit similar to rum, but also similar to vodka, since it is triple distilled. The Indonesian spirit Batavia Arrack, or Arrak, is a spirit similar to rum that includes rice in its production.[26] Mexico produces a number of brands of light and dark rum, as well as other less expensive flavored and unflavored sugar cane based liquors, such as aguardiente de caña and charanda. In some cases cane liquor is flavored with mezcal to produce a pseudo-tequila-like drink.[citation needed]A spirit known as Aguardiente, distilled from molasses and often infused with anise, with additional sugarcane juice added after distillation, is produced in Central America and northern South America.[27]In West Africa, and particularly in Liberia, cane juice (also known as Liberian rum[28] or simply CJ within Liberia itself,[29] is a cheap, strong spirit distilled from sugar cane, which can be as strong as 86 proof.[30]Within Europe, a similar spirit made from sugar beet is known as tuzemák (from tuzemský rum, domestic rum) in the Czech Republic and Kobba Libre on the Åland Islands.[citation needed]In Germany, a cheap substitute of genuine dark rum is called Rum-Verschnitt (literally: blended rum). This distilled beverage is made of genuine dark rum (often from Jamaica), rectified spirit, and water. Very often, caramel coloring is used, too. The relative amount of genuine rum it contains can be quite low since the legal minimum is at only 5 percent, but the taste of Rum-Verschnitt is still very similar to genuine dark rum. In Austria, a similar rum called Inländerrum or domestic rum is available. However, Austrian Inländerrum is always a spiced rum, (brand example: Stroh) German Rum-Verschnitt, in contrast, is never spiced or flavored.[edit] Grades

Example of dark, spiced, and light rums.The grades and variations used to describe rum depend on the location that a rum was produced. Despite these variations the following terms are frequently used to describe various types of rum:• Light Rums, also referred to as light, silver, and white rums. In general, light rum has very little flavor aside from a general sweetness, and serves accordingly as a base for cocktails. Light rums are sometimes filtered after aging to remove any color. The Brazilian Cachaça is generally this type, but some varieties are more akin to "gold rums". The majority of Light Rum comes out of Puerto Rico. Their milder flavor makes them popular for use in mixed-drinks, as opposed to drinking it straight. • Gold Rums, also called amber rums, are medium-bodied rums which are generally aged. These gain their dark color from aging in wooden barrels (usually the charred white oak barrels that are the byproduct of Bourbon Whiskey). They have more flavor, and are darker-tasting than Silver Rum, and can be considered a midway-point between Silver/Light Rum and the darker varieties. • Spiced Rum: These rums obtain their flavor through addition of spices and, sometimes, caramel. Most are darker in color, and based on gold rums. Some are significantly darker, while many cheaper brands are made from inexpensive white rums and darkened with artificial caramel color. • Dark Rum, also known as black rum, classes as a grade darker than gold rum. It is generally aged longer, in heavily charred barrels. Dark rum has a much stronger flavor than either light or gold rum, and hints of spices can be detected, along with a strong molasses or caramel overtone. It is used to provide substance in rum drinks, as well as color. In addition to uses in mixed drinks, dark rum is the type of rum most commonly used in cooking. Most Dark Rum comes from areas such as Jamaica, Haiti, and Martinique, though two Central American countries, Nicaragua and Guatemala, produced two of the most award-winning dark rums in the world: Flor de Caña and Zacapa Centenario, respectively.[31] • Flavored Rum: Some manufacturers have begun to sell rums which they have infused with flavors of fruits such as mango, orange, citrus, coconut or lime. These serve to flavor similarly themed tropical drinks which generally comprise less than 40% alcohol, and are also often drunk neat or on the rocks. • Overproof Rum is rum which is much higher than the standard 40% alcohol. Most of these rums bear greater than 75%, in fact, and preparations of 151 to 160 proof occur commonly. • Premium Rum: As with other sipping spirits, such as Cognac and Scotch, a market exists for premium and super-premium rums. These are generally boutique brands which sell very aged and carefully produced rums. They have more character and flavor than their "mixing" counterparts, and are generally consumed without the addition of other ingredients. [edit] Production methodologyUnlike some other spirits, such as Cognac and Scotch, rum has no defined production methods. Instead, rum production is based on traditional styles that vary between locations and distillers.

[edit] Fermentation

Sugarcane is harvested to make sugarcane juice and molasses.Most rum produced is made from molasses.[citation needed] Within the Caribbean, much of this molasses is from Brazil.[15] A notable exception is the French-speaking islands where sugarcane juice is the preferred base ingredient.[3]Yeast and water are added to the base ingredient to start the fermentation process. While some rum producers allow wild yeast to perform the fermentation, most use specific strains of yeast to help provide a consistent taste and predictable fermentation time.[32] Dunder, the yeast-rich foam from previous fermentations, is the traditional yeast source in Jamaica.[33] "The yeast employed will determine the final taste and aroma profile," says Jamaican master blender Joy Spence.[3] Distillers that make lighter rums, such as Bacardi, prefer to use faster-working yeasts.[3] Use of slower-working yeasts causes more esters to accumulate during fermentation, allowing for a fuller-tasting rum.[32][edit] DistillationAs with all other aspects of rum production, there is no standard method used for distillation. While some producers work in batches using pot stills, most rum production is done using column still distillation.[32] Pot still output contains more congeners than the output from column stills and thus produces a fuller-tasting rum.[3][edit] Aging and blendingMany countries require that rum be aged for at least one year. This aging is commonly performed in used bourbon casks,[32] but may also be performed in stainless steel tanks or other types of wooden casks. The aging process determines the coloring of the Rum. Rum that is aged in oak casks becomes dark, whereas Rum that is aged in stainless steel tanks remains virtually colorless. Due to the tropical climate common to most rum-producing areas, rum matures at a much faster rate than is typical for Scotch or Cognac. An indication of this faster rate is the angel's share, or amount of product lost to evaporation. While products aged in France or Scotland see about 2% loss each year, rum producers may see as much as 10%.[32] After aging, rum is normally blended to ensure a consistent flavor. Blending is the final step in the Rum making process. [34] As part of this blending process, light rums may be filtered to remove any color gained during aging. For darker rums, caramel may be added to the rum to adjust the color of the final product.[edit] In cuisine

Wikibooks Cookbook has a recipe/module on Rum

Besides rum punch, cocktails such as the Cuba Libre and Daiquiri have well-known stories of their invention in the Caribbean. Tiki culture in the US helped expand rum's horizons with inventions such as the Mai Tai and Zombie. Other well-known cocktails containing rum include the Piña Colada, a drink made popular by Rupert Holmes' song "Escape (The Piña Colada Song)",[35] and the Mojito. Cold-weather drinks made with rum include the Rum toddy and Hot Buttered Rum.[36] In addition to these well-known cocktails, a number of local specialties utilize rum. Examples of these local drinks

include Bermuda's Dark and Stormy (Gosling's Black Seal rum with ginger beer), and the Painkiller from the British Virgin Islands.Rum may also be used as a base in the manufacture of liqueurs. Spiced Rum is made by infusing rum with a combination of spices. Another combination is jagertee, a mixture of rum and black tea.Rum may also be used in a number of cooked dishes. It may be used as a flavoring agent in items such as rum balls or rum cakes. Rum is commonly used to macerate fruit used in fruitcakes and is also used in marinades for some Caribbean dishes. Rum is also used in the preparation of Bananas Foster and some hard sauces. Rum is sometimes mixed in with ice cream often together with raisins.Ti Punch is short for "petit punch", little punch. This is a very traditional drink in the French-speaking region of the Caribbean.[edit]

GinFrom Wikipedia, the free encyclopediaJump to: navigation, searchThis article is about the beverage. For other uses, see Gin (disambiguation).Gin is a spirit flavoured with juniper berries. Distilled gin is made by redistilling white grain spirit which has been flavoured with juniper berries. Compound gin is made by flavouring neutral grain spirit with juniper berries without redistilling and can be considered a flavoured vodka.The most common style of gin, typically used for mixed drinks, is London dry gin. London dry gin is made by taking a neutral grain spirit (usually produced in a column still) and redistilling after the botanicals are added. In addition to juniper, it is usually made with amounts of citrus botanicals like lemon and bitter orange peel. Other botanicals that may be used include anise, angelica root and seed, orris root, licorice root, cinnamon, cubeb, savory, lime peel, grapefruit peel, dragon eye, saffron, baobab, frankincense, coriander, nutmeg and cassia bark.Plymouth Gin, the brand, like all gins claims to use a unique recipe - but "Plymouth" is a place designated type of gin, not just the actual brand name itself, and typically uses a subset of the botanicals above, similar to London dry gin. It has lemon and orange, angelica, anise, cardamom, coriander and Juniper.Distilled gin evolved from the Dutch spirits jonge- and oude- Jenever or Genever (young and old Dutch gin), Plymouth gin, and Old Tom gin. Sloe gin is a common ready-sweetened form of gin that is traditionally made by infusing sloes (the fruit of the blackthorn) in gin. Similar infusions are possible with other fruits, such as damsons (See Damson gin).There is now a legal definition under EU rules of what constitutes a London Dry Gin, and a London Gin. Essentially London Dry Gin must be an entirely distilled product, with the exception of a very small amount of permitted sugar, though this is not always present. A London Gin has non distilled additives (ex-sugar) in it, such as colouring like saffron and geranium blue, which do not distil.

A well-made gin will be relatively dry compared to other spirits. Gin is often mixed in cocktails with sweeter ingredients like tonic water or vermouth to balance this dryness.Contents[hide]• 1 History • 2 Cocktails with gin • 3 Brands of gin o 3.1 Notable brands o 3.2 Historical brands • 4 See also • 5 References • 6 External links

[edit] HistoryIt is a common misconception that the word gin derives from the Swiss city Geneva. In fact, the word gin derives from the French word for juniper— genévrier— which is the fruit that flavours the drink. Its invention is often credited to the Dutch physician Franciscus Sylvius.[1][2] It was sold in pharmacies and used to treat such medical problems as kidney ailments, lumbago, stomach ailments, gallstones, and gout. It had been present in England in varying forms since the early 17th century, and at the time of the Restoration enjoyed a brief resurgence. It was only when William of Orange, ruler of the Dutch Republic, seized the British throne in what has become known as the Glorious Revolution that gin became vastly more popular, particularly in its baser forms, when it was more likely to be flavored with turpentine, rather than the juniper of later London gins. Dutch gin, also known as jenever or genever, is a distinctly different drink from English-style gin; it is distilled with barley and sometimes aged in wood, giving it a slight resemblance to whisky. Schiedam, in the province of South Holland, is famous for its jenever. Jenever is produced in a pot still and is typically lower in alcohol and more strongly flavoured than London gin[citation needed].

Hogarth's Gin LaneGin became popular in England after the government allowed unlicensed gin production and at the same time imposed a heavy duty on all imported spirits. This created a market for poor-quality grain that was unfit for brewing beer, and thousands of gin-shops sprang up throughout England. By 1740 the production of gin had increased to six times that of beer, and because of its cheapness it became popular with the poor. Of the 15,000 drinking establishments in London, over half were gin-shops. Beer maintained a healthy reputation as it was often safer to drink the brewed ale than unclean plain water. Gin, though, was blamed for various social and medical problems, and it may have been a factor in the higher death rates which stabilized London's previously growing population. The reputation of the two drinks was illustrated by William Hogarth in his engravings Beer Street and Gin Lane (1751). This negative reputation survives today in the English language, in terms like "gin-mills" to describe disreputable bars or "gin-soaked" to refer to drunks, and in the phrase "Mother's Ruin," a common British name for gin.

The Gin Act 1736 imposed high taxes on retailers and led to riots in the streets. The prohibitive duty was gradually reduced and finally abolished in 1742. The Gin Act 1751 was more successful, however. It forced distillers to sell only to licensed retailers and brought gin-shops under the jurisdiction of local magistrates. Gin in the 18th century was produced in pot stills, and was somewhat sweeter than the London gin known today.In London in the early eighteenth century, gin sold on the black market was prepared in illicit stills (of which there were 1500 in 1726) and was often adulterated with turpentine and sulfuric acid. [1] As late as 1913 Webster's Dictionary states without further comment that 'Common gin is usually flavored with turpentine.' [2]The column still was invented in 1832, and the "London dry" style was developed later in the 19th century. In tropical British colonies, gin was used to mask the bitter flavour of quinine, a protection against malaria, which was dissolved in carbonated water to form tonic water. This was the origin of today's popular gin and tonic combination, even though it is not necessary for the majority of today's consumers of the drink. Quinine is still prescribed for malaria in many developing countries where more recent treatments are prohibitively expensive.[3][4]Gin is a popular base spirit for many mixed drinks, including the martini. Secretly produced "bathtub gin" was commonly available in the speakeasies and "blind pigs" of Prohibition-era America due to the relative simplicity of the production method. Gin remained popular as the basis of many cocktails after the repeal of Prohibition.The National Gin Museum is in Hasselt, Belgium.[edit] Cocktails with ginPerhaps the best-known gin cocktail is the Martini, traditionally made with gin and dry vermouth. Other gin-based drinks include:• 20th Century • Allen - Gin with lemon juice and Maraschino liqueur • Gimlet - gin and lime juice • Gin and Juice - gin and orange juice • Gin and Tonic • Gin Fizz • Gin Rickey - gin, lime juice and carbonated water • Gin bucket • The Last Word • London Mule, the gin version of a Moscow Mule • Maiden's Prayer[5] • Negroni • Old Etonian • Orange Blossom - Plymouth gin and orange juice [6] • Pimm's Cup • Pink Gin • Ramos gin fizz • Salty Dog • Satan's Whiskers • Singapore Sling • Tom Collins • White Lady

Gin is often combined with a number of other mixers.[edit] Brands of gin[edit] Notable brands• Aviation • Beefeater - First produced in 1820 • BOLS Damrak Amsterdam - Dutch jenever • Bombay Sapphire - distilled with ten botanicals • Boodles British Gin • Booth's - first produced in 1790 by Sir Felix Booth • Bulldog Gin - infused with Poppy and Dragon Eye • Citadelle - 19 exotic botanicals, made in Cognac, France • Cork Dry Gin - First distilled at the Watercourse Distillery in Cork City in 1793. • Damrak - Sweet candied citrus aromas with a spicy licorice and a juniper edge. • Gilbey's Gin • Ginebra San Miguel - produced in the Philippines • Gordon's • Greenall's • G'vine - based on an Ugni Blanc base spirit and infused with green grape flowers • Hendrick's Gin - Made in Scotland, infused with cucumber and rose petals. • Old Tom gin • Plymouth - first distilled in 1793 • Sacred Gin distilled in one of London's 2 new micro-distilleries. • Seagram's Gin • Sipsmith Gin distilled in the other of London's 2 new micro-distilleries. • South Gin - from New Zealand using New Zealand-native manuka berries and kawa kawa leaves • Steinhäger • Tanqueray • Uganda Waragi - triple distilled Ugandan Waragi Gin • Whitley Neill Gin - Small batch gin distilled with Baobab fruit and Cape Gooseberries

[edit] Historical brands• Fleischmann's Gin - Marketed as the original American gin, first distilled in 1870[7]

VodkaFrom Wikipedia, the free encyclopediaJump to: navigation, search

For other uses, see Vodka (disambiguation).

Vodka museum in Mandrogi, RussiaVodka (From Russian водка, from вода [water] + ка [the diminutive suffix][1]) is a distilled beverage. It is a clear liquid consisting mostly of water and ethanol purified by distillation—often multiple distillation—from a fermented substance, such as grain (usually rye or wheat), potatoes or sugar beet molasses. It may also contain an insignificant amount of other substances such as flavoring or unintended impurities.[citation needed]Vodka usually has an alcohol content of 35% to 50% by volume. The classic Russian, Lithuanian and Polish vodka is 40% (80 proof). This can be attributed to the Russian standards for vodka production introduced in 1894 by Alexander III.[2] According to the Vodka Museum in Moscow, Russian chemist Dmitri Mendeleev (more famous for his work in developing the periodic table) found the perfect percentage to be 38%. However, since spirits in his time were taxed on their strength, the percentage was rounded up to 40 to simplify the tax computation. At strengths less than this, vodka drunk neat (without ice and not mixed with other liquids) can taste "watery", while strengths above 40% may give the taste of vodka more "burn". Some governments set a minimum alcohol content for a spirit to be called "vodka". For example, the European Union sets a minimum of 37.5% alcohol by volume.[3]Although vodka is traditionally drunk neat in the Eastern European and Nordic countries of the "Vodka Belt", its popularity elsewhere owes much to its usefulness in cocktails and other mixed drinks, such as the bloody mary, the screwdriver, the white russian, the vodka tonic, and vodka martini.Contents[hide]• 1 Etymology • 2 History o 2.1 Russia o 2.2 Ukraine o 2.3 Poland • 3 Today • 4 Production o 4.1 Distilling and filtering o 4.2 Flavoring o 4.3 Other processing • 5 Vodka and the EU • 6 Health • 7 Notes • 8 References • 9 See also

[edit] EtymologyAccording to Encyclopedia Britannica, the name "Vodka" is a diminutive of the Russian word voda (water).[4][5][6]

The word was recorded for the first time in 1405[7] in the court documents from the Palatinate of Sandomierz in Poland; at these times the word referred to medicines and cosmetics.[citation needed] A number of Russian pharmaceutical lists contain the terms "vodka of bread wine" (водка хлебного вина vodka khlebnogo vina) and "vodka in half of bread wine" (водка полу хлебного вина vodka polu khlebnogo vina).[8] As alcohol had long been used as a basis for medicines, this implies that the term vodka could be a noun derived from the verb vodit’, razvodit’ (водить, разводить), "to dilute with water".Bread wine was a spirit distilled from alcohol made from grain (as opposed to grape wine) and hence "vodka of bread wine" would be a water dilution of a distilled grain spirit.While the word could be found in manuscripts and in lubok (лубок, pictures with text explaining the plot, a Russian predecessor of the comic), it began to appear in Russian dictionaries in the mid-19th century.Another possible connection of "vodka" with "water" is the name of the medieval alcoholic beverage aqua vitae (Latin, literally, "water of life"), which is reflected in Polish "okowita", Ukrainian оковита, or Belarusian акавіта. (Note that whisky has a similar etymology, from the Irish/Scottish Gaelic uisce beatha/uisge-beatha.)People in the area of vodka's probable origin have names for vodka with roots meaning "to burn": Samogitian: degtėnė; Polish: gorzała; Ukrainian: горілка, horilka; Belarusian: гарэлка, harelka; Lithuanian: degtinė; Slavic: arielka, is also in use, colloquially and in proverbs[9]); Latvian: degvīns; Finnish: paloviina. In Russian during 17th and 18th century горящее вино (goryashchee vino, "burning wine") was widely used. Compare to Danish; brændevin; Dutch: brandewijn; Swedish: brännvin; Norwegian: brennevin (although the latter terms refer to any strong alcoholic beverage).Another Slavic/Baltic archaic term for hard liquors was "green wine" (Russian: zelyonoye vino,[10] Lithuanian: žalias vynas).[edit] HistoryEncyclopedia Britannica writes that vodka originated in Russia in the 14th century.[11] The origins of vodka cannot be traced definitively, but it is believed to have originated in the grain-growing region that now embraces western Russia, Belarus, Lithuania, Ukraine, and Poland. It also has a long tradition in Scandinavia.For many centuries beverages contained little alcohol. It is estimated that the maximum amount was about 14% as only this amount is reachable by means of natural fermentation. The still allowing for distillation – the "burning of wine" – was invented in the 8th century.[12][edit] Russia

The "vodka belt" countries of Northern, Central and Eastern Europe are the historic home of vodka, and also have the highest vodka consumption in the worldEncyclopedia Britannica writes vodka originated in Russia during the 14th century, and the name is a diminutive of the Russian voda (“water”).[13] It was not originally called vodka — instead, the term bread wine (хлебное вино; khlebnoye vino) was used. Until mid-18th century, it remained relatively low on alcohol content, not exceeding 40% by volume. It was mostly sold in taverns and was quite expensive. At the same time, the

word vodka was already in use, but it described herbal tinctures (similar to absinthe), containing up to 75% by volume alcohol, and made for medicinal purposes.The first written usage of the word vodka in an official Russian document in its modern meaning is dated by the decree of Empress Elizabeth of June 8, 1751, which regulated the ownership of vodka distilleries. The taxes on vodka became a key element of government finances in Tsarist Russia, providing at times up to 40% of state revenue.[14] By the 1860s, due to the government policy of promoting consumption of state-manufactured vodka, it became the drink of choice for many Russians. In 1863, the government monopoly on vodka production was repealed, causing prices to plummet and making vodka available even to low-income citizens. By 1911, vodka comprised 89% of all alcohol consumed in Russia. This level has fluctuated somewhat during the 20th century, but remained quite high at all times. The most recent estimates put it at 70% (2001). Today, some popular Russian vodka producers or brands are (amongst others) Stolichnaya and Russian Standard.[15][edit] UkraineMain article: HorilkaHorilka (Ukrainian: горілка) is the Ukrainian term for "vodka".[16] Horilka may also be used in a generic sense in the Ukrainian language to mean moonshine, whisky or other strong spirits. Among East Slavic peoples, the term horilka is used to stress the Ukrainian origin of a vodka, for example, in Nikolai Gogol's historic novel Taras Bulba: "and bring us a lot of horilka, but not of that fancy kind with raisins, or with any other such things—bring us horilka of the purest kind, give us that demon drink that makes us merry, playful and wild!".[16]A pertsivka or horilka z pertsem (pepper vodka) is a vodka with whole fruits of capsicum put into the bottle, turning horilka into a sort of bitters. Horilkas are also often made with honey, mint, or even milk,[17] the latter not typical of vodkas of other origins. Some claim that horilka is considered stronger and spicier than typical Russian vodka.[18][edit] Poland

Monopolowa by J. A. BaczewskiIn Poland, vodka (Polish: wódka) has been produced since the early Middle Ages. In these early days, the spirits were used mostly as medicines. Stefan Falimierz asserted in his 1534 works on herbs that vodka could serve "to increase fertility and awaken lust". Around 1400 it became also a popular drink in Poland. Wódka lub gorzała (1614), by Jerzy Potański, contains valuable information on the production of vodka. Jakub Kazimierz Haur, in his book Skład albo skarbiec znakomitych sekretów ekonomiej ziemiańskiej (A Treasury of Excellent Secrets about Landed Gentry's Economy, Kraków, 1693), gave detailed recipes for making vodka from rye.Some Polish vodka blends go back centuries. Most notable are Żubrówka, from about the 16th century; Goldwasser, from the early 17th; and aged Starka vodka, from the 16th. In the mid-17th century, the szlachta (nobility) were granted a monopoly on producing and selling vodka in their territories. This privilege was a source of substantial profits. One of the most famous distilleries of the aristocracy was established by Princess Lubomirska and later operated by her grandson, Count Alfred Wojciech Potocki. The Vodka Industry Museum, now housed at the headquarters of Count Potocki's distillery, has an original

document attesting that the distillery already existed in 1784. Today it operates as "Polmos Łańcut."Large-scale vodka production began in Poland at the end of the 16th century, initially at Kraków, whence spirits were exported to Silesia before 1550. Silesian cities also bought vodka from Poznań, a city that in 1580 had 498 working spirits distilleries. Soon, however, Gdańsk outpaced both these cities. In the 17th and 18th centuries, Polish vodka was known in the Netherlands, Denmark, England, Russia, Germany, Austria, Hungary, Romania, Ukraine, Bulgaria and the Black Sea basin.Early production methods were primitive. The beverage was usually low-proof, and the distillation process had to be repeated several times (a three-stage distillation process was common). The first distillate was called "brantówka," the second—"szumówka," the third—"okowita" (from "aqua vitae"), which generally contained 70–80% alcohol by volume. Then the beverage was watered down, yielding a simple vodka (30–35%), or a stronger one if the watering was done using an alembic. The exact production methods were described in 1768 by Jan Paweł Biretowski and in 1774 by Jan Chryzostom Simon. The beginning of the 19th century inaugurated the production of potato vodka, which immediately revolutionized the market.The end of the 18th century marked the start of the vodka industry in Poland (eastern part of Poland was part of Russian empire at that time). Vodkas produced by the nobility and clergy became a mass product. The first industrial distillery was opened in 1782 in Lwów by J. A. Baczewski. He was soon followed by Jakub Haberfeld, who in 1804 established a factory at Oświęcim, and by Hartwig Kantorowicz (1823) at Poznań. The implementation of new technologies in the second half of the 19th century, which allowed the production of clear vodkas, contributed to their success. The first rectification distillery was established in 1871. In 1925 the production of clear vodkas was made a Polish government monopoly.After World War II, all vodka distilleries were taken over by Poland's communist government. During the 1980s, the sale of vodka was rationed. After the victory of the Solidarity movement, all distilleries were privatized, leading to an explosion of brands.[edit] Today

A large selection of vodkas at an Auchan hypermarket near Nizhny NovgorodVodka is now one of the world's most popular spirits. It was rarely consumed outside Europe before the 1950s. By 1975, vodka sales in the United States overtook those of bourbon, previously the most popular hard liquor and the native spirit of the country. In the second half of the 20th century, vodka owed its popularity in part to its reputation as an alcoholic beverage that "leaves you breathless", as one ad put it — no smell of liquor remains detectable on the breath, and its neutral flavor allows it to be mixed into a wide variety of drinks, often replacing other liquors (particularly Gin) in traditional drinks, such as the Martini.According to The Penguin Book of Spirits and Liqueurs, "Its low level of fusel oils and congeners — impurities that flavour spirits but that can contribute to the after-effects of heavy consumption — led to its being considered among the 'safer' spirits, though not in terms of its powers of intoxication, which, depending on strength, may be considerable."[19]

Russian culinary author William Pokhlebkin compiled a history of the production of vodka in Russia during the late 1970s as part of the Soviet case in a trade dispute; this was later published as A History of Vodka. Pokhlebkin claimed that while there was a wealth of publications about the history of consumption and distribution of vodka, virtually nothing had been written about vodka production. Among his assertions were that the word "vodka" was used in popular speech in Russia considerably earlier than the middle of the 18th century, but the word did not appear in print until the 1860s.[edit] Production

Vodka bottling machine, Shatskaya VodkaShatsk, RussiaVodka may be distilled from any starch/sugar-rich plant matter; most vodka today is produced from grains such as sorghum, corn, rye or wheat. Among grain vodkas, rye and wheat vodkas are generally considered superior. Some vodka is made from potatoes, molasses, soybeans, grapes, sugar beets and sometimes even byproducts of oil refining or wood pulp processing. In some Central European countries like Poland some vodka is produced by just fermenting a solution of crystal sugar and yeast. In the European Union there are talks about the standardization of vodka, and the Vodka Belt countries insist that only spirits produced from grains, potato and sugar beet molasses be allowed to be branded as "vodka", following the traditional methods of production.[20][21][edit] Distilling and filteringA common property of vodkas produced in the United States and Europe is the extensive use of filtration prior to any additional processing, such as the addition of flavourants. Filtering is sometimes done in the still during distillation, as well as afterwards, where the distilled vodka is filtered through charcoal and other media. This is because under U.S. and European law vodka must not have any distinctive aroma, character, colour or flavour. However, this is not the case in the traditional vodka producing nations, so many distillers from these countries prefer to use very accurate distillation but minimal filtering, thus preserving the unique flavours and characteristics of their products.The "stillmaster" is the person in charge of distilling the vodka and directing its filtration. When done correctly, much of the "fore-shots" and "heads" and the "tails" separated in distillation process are discarded. These portions of the distillate contain flavour compounds such as ethyl acetate and ethyl lactate (heads) as well as the fusel oils (tails) that alter the clean taste of vodka. Through numerous rounds of distillation, or the use of a fractioning still, the taste of the vodka is improved and its clarity is enhanced. In some distilled liquors such as rum and baijiu, some of the heads and tails are not removed in order to give the liquor its unique flavour and mouth-feel.Repeated distillation of vodka will make its ethanol level much higher than is acceptable to most end users, whether legislation determines strength limits or not. Depending on the distillation method and the technique of the stillmaster, the final filtered and distilled vodka may have as much as 95-96% ethanol. As such, most vodka is diluted with water prior to bottling. This level of distillation is what truly separates a rye-based vodka (for example) from a rye whisky; while the whisky is generally only distilled down to its final alcohol content, vodka is distilled until it is almost totally pure alcohol and then cut with

water to give it its final alcohol content and unique flavour, depending on the source of the water.[22][edit] FlavoringMain article: Vodka infusionApart from the alcoholic content, vodkas may be classified into two main groups: clear vodkas and flavoured vodkas. From the latter ones, one can separate bitter tinctures, such as Russian Yubileynaya (anniversary vodka) and Pertsovka (pepper vodka).While most vodkas are unflavoured, many flavoured vodkas have been produced in traditional vodka-drinking areas, often as home-made recipes to improve vodka's taste or for medicinal purposes. Flavourings include red pepper, ginger, fruit flavours, vanilla, chocolate (without sweetener), and cinnamon. In Russia and Ukraine, vodka flavoured with honey and pepper (Pertsovka, in Russian, Z pertsem, in Ukrainian) is also very popular. Ukrainians produce a commercial vodka that includes St John's Wort. Poles and Belarusians add the leaves of the local bison grass to produce Żubrówka (Polish) and Zubrovka (Belarusian) vodka, with slightly sweet flavour and light amber colour. In Poland, a famous vodka containing honey is called Krupnik. In the United States bacon vodka has been introduced.This tradition of flavouring is also prevalent in the Nordic countries, where vodka seasoned with herbs, fruits and spices is the appropriate strong drink for midsummer seasonal festivities. In Sweden, there are forty-odd common varieties of herb-flavoured vodka (kryddat brännvin). In Poland there is a separate category, nalewka, for vodka-based spirits with fruit, root, flower, or herb extracts, which are often home-made or produced by small commercial distilleries. Its alcohol content is between 15 to 75%. The Finnish vodka "Finlandia" was the first vodka company to mass produce flavoured Vodka.[citation needed]The Poles make a very pure (95%, 190 proof) rectified spirit (Polish language: spirytus rektyfikowany). Technically a form of vodka, it is sold in liquor stores, not pharmacies. Similarly, the German market often carries German, Hungarian, Polish, and Ukrainian-made varieties of vodka of 90 to 95% alcohol content. A Bulgarian vodka, Balkan 176°, is 88% alcohol.[edit] Other processingDue to the low freezing point of alcohol, vodka can be stored in ice or a freezer without any crystallization of water. In countries where alcohol levels are generally low (the USA for example, due to alcohol taxes varying with alcohol content), individuals sometimes increase the alcohol percentage by a form of freeze distillation.If the alcohol level is low enough and the freezer cold enough (significantly below the freezing point of water), solid crystals will form which are mostly water (actually a dilute solution of alcohol). If these "ice" crystals are removed, the remaining vodka will be enriched in alcohol.[edit] Vodka and the EUThe recent success of grape-based vodka in the United States has prompted traditional vodka producers in the Vodka Belt countries of Poland, Finland, Lithuania and Sweden to campaign for EU legislation that will categorize only spirits made from grain or potatoes as "vodka" rather than spirits made from any ethyl alcohol – provided, for example, by apples and grapes.[20][21] This proposition has provoked heavy criticism from south European countries, which often distill used mash from wine-making into

spirits; although higher quality mash is usually distilled into some variety of pomace brandy, lower-quality mash is better turned into a neutral-flavoured spirits instead. Any vodka then not made from either grain or potatoes would have to display the products used in its production. This regulation was adopted by the European Parliament on June 19, 2007.[23][edit] HealthAlcohol and HealthShort-term effects of alcohol

Long-term effects of alcohol

Alcohol and cardiovascular disease

Alcoholic liver disease

Alcoholic hepatitis

Alcohol and cancer

Alcohol and weight

Fetal alcohol syndrome

Fetal Alcohol Spectrum Disorder

Alcoholism

Blackout (alcohol-related amnesia)

Wernicke-Korsakoff syndrome

Recommended maximum intake

Vodka as with any alcohol consumed in sufficient amounts can be lethal by inducing respiratory failure and/or unguarded inhalation of vomitus by a comatose drunk person. In addition alcohol is responsible for many traumatic injuries such as falls and vehicle accidents. Excessive consumption of any alcoholic beverage above approximately 1% ABV can cause dehydration, digestive irritation, and other symptoms associated with a hangover, and the chronic effects can include liver failure due to cirrhosis, and it is associated with many GI cancers (particularly oral cavity). These are inherent properties of ethanol. Methanol, fusel oils, (other alcohols) and esters can contribute to hangovers by altering the subjective experience - ice water in veins - hot and cold flushes - headaches - sore eyes etc. All alcoholic drinks produce a subtly different hangover experience according to the congeners present. Pure vodka and gin when consumed with sufficient water are least likely to produce bad hangovers for this reason.

In some countries black-market vodka or "bathtub" vodka is widespread because it can be produced easily and avoid taxation. However, severe poisoning, blindness, or death can occur as a result of dangerous industrial ethanol substitutes being added by black-market producers.[24] In March 2007, BBC News UK made a documentary to find the cause of severe jaundice among imbibers of a "bathtub" vodka in Russia.[25] The cause was suspected to be an industrial disinfectant (Extrasept) - 95% ethanol but also containing a highly toxic chemical - added to the vodka by the illegal traders because of its high alcohol content and low price. Death toll estimates list at least 120 dead and more than 1,001 poisoned. The death toll is expected to rise due to the chronic nature of the cirrhosis that was causing the jaundice.Regarding Wine Producing DistrictsChampagne (wine region)From Wikipedia, the free encyclopediaJump to: navigation, searchThis article is about the wine region. For other uses, see Champagne (disambiguation).

Viticultural zones in the Champagne region

Champagne vineyards in Verzenay in the Montagne de Reims subregionThe Champagne wine region (archaic English: Champany) is a historic province within the Champagne administrative province in the northeast of France. The area is best known for the production of the sparkling white wine that bears the region's name. EU law and the laws of most countries reserve the term "Champagne" exclusively for wines that come from this region located about 100 miles (160 km) east of Paris. The viticultural boundaries of Champagne are legally defined and split into five wine producing districts within the administrative province-the Aube, Côte des Blancs, Côte de Sézanne, Montagne de Reims, and Vallée de la Marne. The towns of Reims and Épernay are the commercial centers of the area.Located at the northern edges of the wine growing world, the history of the Champagne wine region has had a significant role in the development of this unique terroir. The area's close proximity to Paris promoted the regions economic success in its wine trade but also put the villages and vineyards in the path of marching armies on their way to the French capital. Despite the frequency of these military conflict, the regions developed a reputation for quality wine production in the early Middle Ages and was able to continue that reputation as the region's producers began making sparkling wine with the advent of the great Champagne houses in the 17th & 18th century. The principal grapes grown in the region include Chardonnay, Pinot Noir, and Pinot Meunier. Pinot Noir is the most widely planted grape in the Aube region and grows very well in Montagne de Reims. Pinot Meunier is the dominant grape in the Vallée de la Marne region. The Côte des Blancs is dedicated almost exclusively to Chardonnay.[1]Contents[hide]• 1 Geography and climate • 2 History

o 2.1 Military conflicts o 2.2 History of wine production 2.2.1 Rivalry with Burgundy • 3 Classifications and vineyard regulations o 3.1 Revision of the Champagne region • 4 Production other than sparkling wine • 5 References • 6 See also

[edit] Geography and climateThe Champagne province is located near the northern limits of the wine world along the 49th parallel. The high latitude and mean annual temperature of 10 °C (50 °F) creates a difficult environment for wine grapes to fully ripen. Ripening is aided by the presence of forests which helps to stabilize temperatures and maintain moisture in the soil. The cool temperatures serve to produce high levels of acidity in the resulting grape which is ideal for sparkling wine.[2]During the growing season, the mean July temperature is 18 °C (66 °F). The average annual rainfall is 630 mm (25 inches), with 45 mm (1.8 inches) falling during the harvest month of September. Throughout the year, growers must be mindful of the hazards of fungal disease and early spring frost.[3]Ancient oceans left behind chalk subsoil deposits when they receded 70 million years ago. Earthquakes that rocked the region over 10 million years ago pushed the marine sediments of belemnite fossils up to the surface to create the belemnite chalk terrain. The belemnite in the soil allows it to absorb heat from the sun and gradually release it during the night as well as providing good drainage. This soil contributes to the lightness and finesse that is characteristics of Champagne wine. The Aube area is an exception with predominately clay based soil.[2] The chalk is also used in the construction of underground cellars that can keep the wines cool through the bottle maturation process.[3][edit] HistoryMain article: History of Champagne

Statue of Pope Urban II in ChampagneThe Carolingian reign saw periods of prosperity for the Champagne region beginning with Charlemagne's encouragement for the area to start planting vines and continuing with the coronation of his son Louis the Pious at Reims. The tradition of crowning kings at Reims contributed to the reputation of the wines that came from this area.[4] The Counts of Champagne ruled the area as an independent county from 950 to 1316. In 1314, the last Count of Champagne assumed the throne as King Louis X of France and the region became part of the Crown territories.[edit] Military conflictsThe location of Champagne played a large role in its historical prominence as it served as a "crossroads" for both military and trade routes. This also made the area open to devastation and destruction during military conflicts that were frequently waged in the area. In 451 A.D. near Châlons-en-Champagne Attila and the Huns were defeated by an

alliance of Roman legions, Franks and Visigoths. This defeat was a turning point in the Huns' invasion of Europe.[5]During the Hundred Years' War, the land was repeatedly ravaged and devastated by battles. The Abbey of Hautvillers, including its vineyards, was destroyed in 1560 during the War of Religion between the Huguenots and Catholics. This was followed by conflicts during the Thirty Year War and the Fronde Civil War where soldiers and mercenaries held the area in occupation. It was not until the 1660s, during the reign of Louis XIV, that the region saw enough peace to allow advances in sparkling wine production to take place.[6][edit] History of wine productionThe region's reputation for wine production dates back to the Middle Ages when Pope Urban II, a native Champenois, declared that the wine of Aÿ in the Marne département was the best wine produced in the world. For a time Aÿ was used as a shorthand designation for wines from the entire Champagne region, similar to the use of Beaune for the wines of Burgundy.[7] The poet Henry d'Andeli's work La Bataille des Vins rated wines from the towns of Épernay, Hautvillers and Reims as some of the best in Europe. As the region's reputation grew, popes and royalty sought to own pieces of the land with Pope Leo X, Francis I of France, Charles V of Spain, and Henry VIII of England all owning vineyard land in the region. A batch of wine from Aÿ received in 1518 by Henry VIII's chancellor, Thomas Cardinal Wolsey, is the first recorded export of wine from the Champagne region to England.[8]The still wines of the area were highly prized in Paris under the designation of vins de la rivière and vins de la montagne- wines of the river and wines of the mountain in reference to the wooded terrain and the river Marne which carried the wines down to the Seine and into Paris.[9] The region was in competition with Burgundy for the Flemish wine trade and tried to capitalize on Reims' location along the trade route from Beaune. In the 15th century, Pinot Noir became heavily planted in the area. The resulting red wine had difficulty comparing well to the richness and coloring of Burgundy wines, despite the addition of elderberries to deepen the color. This led to a greater focus on white wines.[10]The Champagne house of Gosset was founded as a still wine producer in 1584 and is the oldest Champagne house still in operation today. Ruinart was founded in 1729 and was soon followed by Taittinger (1734), Moët et Chandon (1743) and Veuve Clicquot (1772).[8]

Moët & Chandon is a well known Champagne house in the regionThe nineteenth century saw an explosive growth in champagne production going from a regional production of 300,000 bottles a year in 1800 to 20 million bottles in 1850.[11][edit] Rivalry with BurgundyA strong influence on Champagne wine production was the centuries old rivalry between the region and Burgundy. From the key market of Paris to the palace of Louis XIV of France at Versailles, proponents of Champagne and Burgundy would compete for dominance. For most of his life, Louis XIV would drink only Champagne wine with the support of his doctor Antoine d'Aquin who advocated the King drink champagne with every meal for the benefit of his health. As the King aged and his ailments increased,

competing doctors would propose alternative treatments with alternative wines, to sooth the King's ills. One of these doctors, Guy-Crescent Fagon conspired with the King's mistress to oust d'Aquin and have himself appointed as Royal Doctor. Fagon quickly attributed the King's continuing ailments to champagne and ordered that only Burgundy wine must be served at the royal table.[12]This development had a ripple effect throughout both regions and in the Paris markets. Both Champagne and Burgundy were deeply concerned with the "healthiness" reputation of their wines, even to the extent of paying medical students to write theses touting the health benefit of their wines. These theses were then used as advertising pamphlets that were sent to merchants and customers. The Faculty of Medicine in Reims published several papers to refute Fagon's claim that Burgundy wine was healthier than champagne. In response, Burgundian winemakers hired physician Jean-Baptiste de Salins, dean of the medical school in Beaune, to speak to a packed auditorium at the Paris Faculty of Medicine. Salins spoke favorably of Burgundy wine's deep color and robust nature and compared it to the pale red color of Champagne and the "instability" of the wine to travel long distances and the flaws of the bubbles from when secondary fermentation would take place. The text of his speech was published in newspapers and pamphlets throughout France and had a damaging effect on champagne sales.[13]The war of words would continue for another 130 years with endless commentary from doctors, poets, playwrights and authors all arguing for their favorite region and their polemics being reproduce in advertisements for Burgundy and Champagne. On a few occasion, the two regions were on the brink of civil war.[14] A turning point occurred when several Champagne wine makers abandoned efforts to produce red wine in favor of focusing on harnessing the effervescent nature of sparkling champagne. As the bubbles became more popular, doctors throughout France and Europe commented on the health benefits of the sparkling bubbles which were said to cure malaria. As more Champenois winemakers embarked on this new and completely different wine style, the rivalry with Burgundy mellowed and eventually waned.[14][edit] Classifications and vineyard regulationsSee also: Classification of Champagne vineyards

Vineyard in Champagne

Pinot Noir grapesIn 1927, viticultural boundaries of Champagne were legally defined and split into five wine producing districts-the Aube, Côte des Blancs, Côte de Sézanne, Montagne de Reims, and Vallée de la Marne. This area covers 33,500 hectares (76,000 acres) of vineyards around 319 villages that are home to 5,000 growers who make their own wine and 14,000 growers who only sell grapes. The region is set to expand to include 359 villages in the near future.[2][15][16]The different districts produce grapes of varying characteristics that are blended by the champagne houses to create their distinct house styles. The Pinots of the Montagne de Reims that are planted on northern facing slopes are known for their high levels of acid and the delicacy they add to the blend. The grapes on the southern facing slope add more

power and character. Grapes across the district contribute to the bouquet and headiness. The abundance of southern facing slopes in the Vallée de la Marne produces the ripest wines with full aroma. The Côte des Blancs grapes are known for their finesse and the freshness they add to blends with the extension of the nearby Côte de Sézanne offering similar though slightly less distinguished traits.[9]In 1942, the Comité Interprofessionnel du Vin de Champagne (CIVC) was formed with the purpose of protecting Champagne's reputation and marketing forces as well as setting up and monitoring regulations for vineyard production and vinification methods. Champagne is the only region that is permitted to exclude AOC or Appellation d'Origine Contrôlée from their labels.[2]For each vintage, the CIVC rated the villages of the area based on the quality of their grapes and vineyards. The rating was then used to determine the price and the percentage of the price that growers get. The Grand Cru rated vineyards received 100 percent rating which entitled the grower to 100% of the price. Premier Crus were vineyards with 90–99% ratings while Deuxième Crus received 80–89% ratings.[1] Under appellation rules, around 4,000 kilograms (8,800 pounds) of grapes can be pressed to create up to 673 gallons[vague] (either 2,550 L or 3,060 L) of juice. The first 541 gallons[vague] (either 2,050 L or 2,460 L) are the cuvée and the next 132 gallons[vague] (either 500 L or 600 L) are the taille. Prior to 1992, a second taille of 44 gallons[vague] (either 167 L or 200 L)was previously allowed. For vintage champagne, 100% of the grapes must come from that vintage year while non-vintage wine is a blend of vintages. Vintage champagne must spend a minimum three years on its lees with some of premier champagne houses keeping their wines on lines for upwards of five to ten years. Non-vintage champagne must spend a minimum of 15 months on the lees.[1][edit] Revision of the Champagne regionThe worldwide demand for Champagne has been continuously increasing throughout the 1990s and early 2000s. A record in worldwide shipping of Champagne (including domestic French consumption) of 327 million bottles was set in 1999 in anticipation of end of millennium celebrations, and a new record was set in 2007 at 338.7 million bottles.[17] Since the entire vineyard area authorized by the 1927 AOC regulations is now planted, various ways of expanding the production has been considered. The allowed yield was increased (to a maximum of 15,500 kg per hectare during an experimental period from 2007 to 2011[18]) and the possibility of revising the production region was investigated.After an extensive review of vineyard conditions in and around the existing Champagne region, INAO presented a proposal to revise the region on March 14, 2008. The proposal was prepared by a group of five experts in the subjects of history, geography, geology, phytosociology and agronomy, working from 2005.[19] The proposal means expanding the region to cover vineyards in 357 rather than 319 villages.[15] This is to be achieved by adding vineyards in forty villages while simultaneously removing two villages in the Marne départment that were included in the 1927 regulations, Germaine and Orbais-l'Abbaye.[20]The proposed 40 new Champagne villages are located in four départments:[21][22]• 22 in Marne: Baslieux-les-Fismes, Blacy, Boissy-le-Repos, Bouvancourt, Breuil-sur-Vesle, Bussy-le-Repos, Champfleury, Courlandon, Courcy,

Courdemanges, Fismes, Huiron, La Ville-sous-Orbais, Le Thoult-Trosnay, Loivre, Montmirail, Mont-sur-Courville, Peas, Romain, Saint-Loup, Soulanges, and Ventelay. • 15 in Aube: Arrelles, Balnot-la-Grange, Bossancourt, Bouilly, Étourvy, Fontvannes, Javernant, Laines-aux-Bois, Macey, Messon, Prugny, Saint-Germain-l'Épine, Souligny, Torvilliers and Villery. • Two in Haute-Marne: Champcourt and Harricourt. • One, Marchais-en-Brie, in Aisne. The INAO proposal was be subject to review before it is made into law and was immediately questioned in numerous public comments. The mayor of one the villages to be delisted, Germaine, immediately appealed against INAO's proposal, with the possibility of additional appeals by vineyard owners.[15][23] The initial review process is expected to be finished by early 2009. This will be followed by another review of the specific parcels that will be added or deleted from the appellation. The earliest vineyard plantings are expected around 2015, with their product being marketed from around 2021. However, the price of land that are allowed to be used for Champagne production is expected to immediately rise from 5,000 to one million euro per hectare.While some critics have feared the revision of the Champagne region is about expanding production irrespective of quality, British wine writer and Champagne expert Tom Stevenson has pointed out that the proposed additions constitute a consolidation rather than expansion. The villages under discussion are situated in gaps inside the perimeter of the existing Champagne regions rather than outside it.[19][edit] Production other than sparkling wineWhile totally dominating the region's production, sparkling Champagne is not the only product that is made from the region's grapes. Non-sparkling still wines, like those made around the village Bouzy, are sold under the appellation label Coteaux Champenois.[9] There is also a rosé appellation in the region, Rosé des Riceys. The regional vin de liqueur is called Ratafia de Champagne. Since the profit of making sparkling Champagne from the region's grape is now much higher, production of these non-sparkling wines and fortified wines is very small.The pomace from the grape pressing is used to make Marc de Champagne, and in this case the production does not compete with that of Champagne, since the pomace is a by-product of wine production.

Wine ManufacturingWine is a product made from fruits like grapes, berries etc by drying them and later fermenting them. When the grapes ferment the sugar in the grapes convert to alcohol. They are available in various colors and textures depending upon the elements present in them. For example, the wine exhibits a reddish color when the seeds and the skin of the grapes are present during the fermentation process. When it is fermented without any quantity of non-juicy parts they turn pinkish.The three main categories in wine are fortified wine, sparkling wine or table wine. It is known as a fortified wine when a little brandy is added to enrich the alcoholic content. It

is termed as still or sparkling depending upon the CO2 quantity. Table wine is available in a very natural form and is not like the other wine.Grapes are usually the best ingredients used in the preparation of wine. There is an equal proportion of sugar and acid in them, which cannot be found in any other fruit. High temperature heat is required to dry away the grapes. You must have a thorough knowledge regarding the exact harvesting season. If the harvesting is delayed you may not be able to produce a good quality wine because the level of sugar increases and the acidic extent gets too low.At the initial stage of processing, the grapes are crushed using a large cylindrical container that inflates the juicy part of the grapes in the large bags that are attached. They are then fermented by heating the juicy part. In the process of heating the yeast that is present helps converting the sugar into alcohol and carbon dioxide. Sometimes this solution requires fermentation for the second time due to malic acid present. When the malic acid breaks downs into lactic acid and carbon dioxide, it adds a new buttery flavor to the wine.The next step carried out is to settle all the particles like yeast cells, or any other material flowing on the top layer. It is then filtered and all the sediments are gathered on the filter. Winery aging is the process where the wine is tightly packed in containers not allowing the air to enter in them for nearly several months and sometimes years. The wine is then transferred in small bottles and sold.Bottling is done in such a way that it becomes easy to identify the various types of wine. Also colored bottles reduce the chances of damage, oxidation and many other risks.After buying a wine product it is important to store it in a right place. Usually damp and cool places like underground cellars are more appropriate. There are some underlying principles regarding the storage of wine. It should be stored in a cellar at a temperature of about 55 degrees Fahrenheit. If the temperature fluctuates it will harm the quality of wine. Humidity about 60 % is necessary to keep the cork moist. Low temperatures will slow the process. Wine should be kept away from external sources like light, vibration and strong odors, which are obviously the barriers to the formation of a good quality wine.Paul has been providing answers to lots of queries through his website on a wide variety of subjects ranging from satellite phones to acne.The Process Of Manufacturing Wine

Wine, which is a drink we all know and love, is produced from fruits such as grapes and berries by drying and then fermenting them. Once the fruits ferment, the sugar within the fruit will turn into alcohol. The wine will display a different color, taste, and aroma depending on the type of fruit that it was made from.

Wine is divided into three main categories - fortified, sparkling, and table. Wine is known as fortified when a bit of brandy is added into it to enrich the alcohol. Wine is deemed as sparkling when it has the right level of C. Table wine, the third category, is wine in it's natural form - which is different from any other type of wine.

Normally, grapes are the preferred ingredients for making wine. They contain an equal amount of acid and sugar, which can't be found in any other type of fruit. When drying the grapes, a high amount of heat is needed. To use grapes with wine though, you need to know the exact harvest season. If you don't pick the grapes during the right time, your wine will suffer due to the level of increases in sugar and a lack of acidic extent.

During the beginning stages of wine making, the grapes or other fruit is crushed by a large cylindrical container that will deflate the juicy parts of the fruit into large bags that are attached to the machine. Next, the juicy part of the fruit is fermented through the use of heat. During this part of the process, present yeast will help to convert the sugar into alcohol. Once the sugars start to break down into alcohol, the wine will get a buttery flavor.

Next, is the settling. Settling involves the yeast cells or any other type of material flowing near the top of the wine. Once it is at the top, it is then filtered with all sediments being gathered on the filter. Aging is next, which is where the wine is tightly packed away in special contains that won't allow any contact with air for months - sometimes even years. Once the wine has been aged, it is transferred into smaller bottlers then shipped out and sold.

When the wine is bottled, it is done in a way that makes it easy to distinguish the several types of wine. Colored bottles are preferred, as they will greatly reduce the risk of oxidation, damage, and several other possible risks. The bottles are also labeled according to their manufacturer and brand as well, which makes it easy for you to select the wine you are interested in.

Once you have bought a bottle fo wine, you should always make sure you store it in the right place. The most appropriate places to store wine is the basement, underground cellars, or anywhere else that is damp and cool. No matter where you store your wine at, you should always make sure that temperature stays around 5 degrees F.

Never store the wine in an area where the temperature fluctuates, as it can harm the wine. A humidity level of around % is also important, in order to keep the cork moist. If the temperature is too low, it can also harm the wine. When you buy your wine, you should always make sure that you store it in the right location. Wine that is properly stored and taken care of can be truly amazing once you drink it - making it more than worth the time and effort. Brand Winery120 Tres Medallas Vina Santa Rita

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