LIQUEURS & BITTERS

 L I Q U E U R S 

Liqueur is a flavored and sweetened alcoholic beverage made by the method of infusion or distillation, or sometimes flavorings are just soaked or macerated in an alcohol base. Various botanicals such as berries, fruits, herbs, nuts, honey, and sometimes cream are used to flavor the liqueurs. 

Liqueurs contain at least 2.5 % sugar by volume which differs them from flavored spirits. Liqueurs containing from 2.5 to 10 % sugar fall under the dry range whereas most of the liqueurs contain up to 35 or 45 % sweetener. Liqueurs are not allowed to age for a long time however they may have resting periods so that liqueurs may obtain the flavor. 

The French often call liqueurs digestives because they are usually served after a meal as an aid to digestion. Historically, liqueurs were thought of as after-dinner drinks and nightcaps, but as cocktail culture shifts and grows, they’re showing up more and more in mixed drinks.

 COMPONENTS OF LIQUEURS -

To be labeled as a liqueur it should include three components. The first one is the base which is spirit and sometimes wines, secondly, it must be flavored and third, it must be sweetened. As mentioned most liqueurs have three elements which can be divided as below: 

 The spirit (or occasionally wine) base 

 The flavoring agent and 

 The sweetener 

The Base: Most liqueurs have a neutral or grain spirit base, but some use brandy (even cognac), whisky, or rum as a base spirit. It provides an essential element in their character. Example: Grand Marnier has a base of cognac and Irish Mist is based on Irish Whisky. 

Flavoring agents: Liqueurs have complex mixtures of flavors although sometimes one flavor predominates. Some of the common flavors are described below. - 

• Herbs and spices:- These may include bark, flowers, roots, and seeds. They especially dominate the flavorings. 
• Fruits and their peels and stones:- Many liqueurs include small quantities of fruits or fruit peel in their complex mixtures. Some of the finest are:- flavored dried lime, lemon, and orange peel. 
•  Nuts: nuts, almonds, and many more.

Sweetener: Sweetening or sweetened was originally referred to as 'lacing' which describes the process of threading or weaving the sweetener into liquor. They are always done after blending. Sugar syrup is used, but sometimes honey is used as a sweetener. For example- Drambuie and Irish Mist use honey to provide sweetness. Sometimes eggs and cream are also used as other ingredients.

TYPES OF PRODUCTION 

Liqueurs can be produced by various methods such as infusion, percolation, distillation, or by maceration where flavoring agents are soaked in base spirits. All the methods are described below. 

• Infusion: In the case of the infusion method chopped fruits, herbs, and spices are simply added to cold water and kept for up to one year. When the water absorbs the color and flavor it is then filtered and kept for further use. 
•  Maceration: In this method, the flavoring agents are immersed in the alcohol till the time spirit absorbs the flavors and characteristics. This may take as long as a year and is used for those flavoring agents that may lose their flavor upon heating. The resulting product is known as tincture and is used during liqueur production. 
•  Percolation: This method is somewhat like brewing coffee. The spirit is pumped up over the flavorings and allowed to percolate through it carrying down i.e. extracting the aroma and flavors. The pumping and percolation is repeated continuously for weeks or months. percolate is then sweetened with sugar syrup and filtered. 
• Distilled with Water: This method is used for delicate fruits, flowers, and herbs. They are soaked in water and distilled slowly in a pot still. The colorless water is then sent for blending. 
• Distilled with alcohol: The flavorings agents are soaked for several hours and then distilled slowly in a potstill to achieve a colorless flavored spirit.
• Percolation and blending: After collecting ‘colored or flavored’ and ‘water they are blended together with sugar syrups, honey, vegetable dyes, and alcohol to achieve the desirable character.

TYPES OF LIQUEURS

Proprietary Liqueurs :

Proprietary liqueurs are expensive imported liqueurs having distinctive recipes, brand names, and bottle shapes. Following is the list of some of the widely used proprietary liqueurs 

Examples of the same are Cointreau & Benedictine- France, Drambuie- Scotland, and Malibu- West Indies.

Generic liqueur 

Generic liqueurs are cheaper liqueurs without a protected name, recipe, or bottle shape. They are cheaper than proprietary liqueurs. For example, while preparing a Margarita an expensive liqueur Cointreau is being used which can be substituted by a generic liqueur Triple Sec as both have an orange flavor but the latter is much cheaper. Below is the list of widely used generic liqueurs. 

Examples of the same are Creme de Cacao- Chocolate flavored, Triple Sec- Orange, and Creme de Menthe- Peppermint

Service of liqueur 

Almost every liqueur is served in its own way however below are the various ways by which liqueurs can be served in day-to-day life. 

• In many restaurants, liqueurs are served from a liqueur trolley after a sweet course. The trolley displays assorted liqueurs like Grand Marnier, Chartreuse and others along with glassware is carried to the guest and served from the trolley to the guest.
• Ideally, liqueur should be served in small brandy balloons. Liqueurs can also be served in a liqueur glass also known as cordial /pony glass, this classic stemmed liqueur glass is designed to hold about 1oz. (3o ml) of liqueur but nowadays many people refrain from using this glass as it is very difficult to drink from and also looks odd in the large hands of most grownups.
• When consumed with water without ice or water they can be served neat, on the rocks, or with crushed ice ( in a champagne saucer or cocktail glass) as Frappe; as the ice melts it slightly dilutes the drink, reducing its intense flavors and making it a more little approachable.

Liqueurs can also be served as shooters in a shot glass, as a cocktail ingredient, sipped straight from a stemmed glass after drink, added to

• 
  coffee, mixed with cream, topped over ice cream, or in a champagne flute
• Liqueurs are also used as flavoring agents in cakes and as a prime ingredient in cocktails. 

Always keep liqueur bottles in a dark cool cupboard. Most should last three years if unopened. Once opened oxidation speeds up and will spoil the drink therefore it is suggested to consume the bottle within six months except for cream liqueurs as they can be used within eight months if refrigerated after opening.

L I Q U E U R  T R O L L E Y

B I T T E R S

These are the alcoholic beverages produced from distilled spirits in which bitters roots, herbs peel, etc. are incorporated & whose strength is not less than 15% v/v. The word aperitif is derived from the Latin word “aperire” which means to open. Bitter is known as Amora in Italy. They are supposed to soothe & relax the stomach after meals & aid the process of digestion.

Bitters are used either as an aperitif or for flavoring mixed drinks and cocktails. It is usually served before a meal to stimulate the appetite and is therefore usually dry rather than sweet. Here in this article, we will discuss about best bitters recipes, various bitters brands, bitters and their uses in cocktails, different substitutes of bitters, Swedish bitters, what are digestive bitters, and popular drinks with bitters.

Bitters are always a commonly used bar ingredient considered as a necessity in the past of cocktail recipes and used in many classic cocktails. The secret formulas include a variety of herbs, fruits, spices, and roots distilled in a base liquor but they are not meant to be consumed neat or on the rocks. we can also use them in cooking soups, salad dressings, fish, and making pies.

Various brands of these tonics are introduced as medicinal tonics and slowly used in cocktails to increase the flavor only used by the dash. Nowadays they are essential ingredients for making cocktails in the bar and different brands bring their own qualities to each cocktail.

• Amer Picon (25%ABV)- It is a bitter orange-flavored liqueur. It is made of steeping orange peel, quinine, spices and herbs in neutral alcohol. It is clear red and is produced in France & Italy. “Gateau Picon” of Algeria in the year 1837 first produced it.
• Angostura Bitter (45%ABV)- It is a bitter liquid condiment that adds zest to drinks. Gentian and many other herbs are steeped in neutral alcohol. Dr. J.G.B. Siegert in the town of Angostura first made an Angostura aromatic bitter in 1824. Originally aromatic bitters were thought to have medicinal properties. It is dark brown with an orange tint and is produced in Trinidad and Tobago. It is enjoyed in small quantities (1 or 2 dashes) in cocktails.
• Campari (23-25%ABV)- It is a bitter orange and herb-flavored liqueur. Herbs and bitter orange rind are steeped in neutral alcohol. It is clear red and produced in Italy.

• Fernet Branca(40%ABV)- It is an extremely bitter herb-flavored liqueur. Aromatic plants, roots, and herbs are steeped in alcohol. It is very dark red, almost black, and is produced in Italy in the year 1845.

• Jagermeister (35%ABV)- It is produced from 50 herbs like licorice, aniseed, and juniper berries poppy seeds saffron steeped in neutral alcohol. It is served in an old-fashioned glass after a meal.

• Byrrh (pronounced beerj): This is a style made in France near the Spanish border. It has a base of red wine and is flavored with quinine and herbs and is fortified with brandy.

Service of Bitters- 

Best enjoyed on the rocks, in cocktails, mixed drinks, and tall drinks. Blends well with fruit juices, club soda, 7-Up or Sprite or Sprite, fruit liqueurs, vermouth, dry gin, and vodka. It is served in an old-fashioned glass with water.

WINES OF FRANCE & BORDEAUX

 FRANCE undoubtedly holds the FIRST PLACE out of all the wine-producing countries of the world. France produces one-fourth of the total wine produced in the world and has an area of 3,000,000 acres for wine production. France has an unending list and range of wines – dry red table wines of Bordeaux, Burgundy and the beefy reds from Rhone, zesty reds from Beaujolais, light fragrant whites from the Loire, dry whites from Burgundy, etc.

The latitude of France is ideal for wine production. The climate varies from cold and northerly (Alsace and Champagne), to marginal Atlantic (Bordeaux), to blisteringly hot (the south).

TERROIR is the single most important aspect that makes French wines very different from the wines of other countries. Terroir is a very vague term that really cannot be translated into English. The term refers to the geology of the soil and the micro and macro climate of the place (vineyard) in which the vines grow.

Factors such as:

* Amount of rainfall

* Amount, intensity, and hours of sunshine

* Frost

* Wind

* Humidity

* Composition of the soil

* Heat retention

* Drainage

* Topography, and so on....

are termed as TERROIR

The Terroir of one vineyard is different from the other.

FRENCH WINE LAWS AND CLASSIFICATION OF FRENCH WINES:

1855 Bordeaux wine classification by Emperor Napoleon III. 

Classification is done on the basis of Chateau • 

First established in the early 1900s – modified a number of times. • 

Appellation Controllé (controlled naming) laws – the name of the wine reveals quality – helps prevent fraud & gives authenticity. The highest-rated wines. 

• In 1935 INAO was established. 

• INAO – Institut Nationale des Appellation d’Origine des vins et Eau-de-vis

• INAO created the order out of confusion. 

• The ground rule for naming a wine is basically geographical - area, grape variety, yield, viticulture, vinification, aging, alcohol content, and a taste test.

GRADATION OF FRENCH WINES 

AOC – Appellation d’Origine Controllée 

 • Highest quality and most prestigious grading for French Wines but produces only 25% of all wines. 

VDQS – Vins Délimités de Qualité Supérieure 

• Created in 1949 – one notch down from AOC. 

• More scopes in choice – grape, yield, etc. 

• Taste-test is a must. 

• 5% of all wines. 

Vin de Pay 

• Literally means ‘Country Wines’. Even wider scopes but specific areas. 

• Not much export. 

Vin de Table 

• Bottom-ranked but with certain standards. 

• No geographical indication. 

• Fully blended. Vin Ordinaire 

 • Labeled by alcohol content. 

• Sometimes cheaper than even mineral water

NEW LAWS INTRODUCED

In 2012, France began the process of adopting the new European Union classification system of wine quality. Rather than the familiar four tiers of quality long used in France, wines now fall into one of three descending quality classifications. 

• Appellation d’Origine Protégée (AOP). This classification designates the highest quality of wine (although there is no guarantee). Wines produced in a particular AOP/AOC are subject to strict laws governing, for example, the geographical origin of the grapes, minimum alcohol level, the amount of wine produced per hectare, and methods of production (including the varieties and percentages of grapes used). About 50% of French wines fall into this category. Formerly called Appellation d’Origine Contrôlée (AOC ), a term that is still widely used. 

• Indication Geographique Protégée (IGP). These wines are subject to regulations about the geographic origin of the grapes and the amount of wine produced per hectare. This category accounts for about 30% of the production of French wines and quality varies significantly. Formerly called Vin de Pays (VDP). • Vin de France. These wines can be made from grapes grown anywhere in France and, thus, neither the appellation nor the region is specified on the label. About 20% of production falls into this category and quality varies significantly. Formerly called Vin de Table (VDT). 

• The Vin Délimité de Qualité Supérieure (VDQS) wine category, which fell between AOC and VDP wines, was dropped; wines that would have fallen in this category were elevated to AOP wines or lowered to IGP wines. 

W I N E   P R O D U C I N G   R E G I O N S

Important wine-producing regions of FRANCE are as follows

* Bordeaux

* Burgundy

* Alsace

* Champagne

* The Rhone Valley

* The Loire Valley

B O R D E A U X

Wine Producing Districts of Bordeaux

The Gironde Estuary divides the Bordeaux region, resulting in two banks, the LEFT, and RIGHT. 

Left Bank wines are Cabernet Sauvignon-dominant blends. Merlot, Malbec, Petit Verdot, and Cabernet Franc serve as the supporting components. These wines tend to have more tannin and a more robust, muscular structure than their Right Bank counterparts. 

Right Bank blends are mostly Merlot, with Cabernet Franc, Cabernet Sauvignon, Malbec, and Petit Verdot playing supporting roles. These are fruit-forward wines with a softer mouthfeel and less tannin and acid. 

MEDOC- Produces excellent red wines. The communes or villages of Medoc are better known than the district itself and they are as follows:

* Pauillac-- produces great red wines with a superb bouquet. Best known wines are Chateau Lafite, Chateau Mouton-Rothschild, and Chateau Latour

* Saint-Estephe-- Produces fruity and full-bodied red wines. Chateau Cos-dÉstournel, Chateau Calon-Segur, and Chateau Montrose are the most important wines

* Saint-Julien-- Produces wines of greatness with lovely fragrance. The three Leovilles- : Las Cases, Poyferre, and Burton are in this area and the renowned Chateau is Ducru-Beaucaillou

* Margaux-- Produces smooth, elegant, and lighter wine with a fine bouquet. Chateau Margaux, Rausa-Segla, and Lascombes are the most important wines

GRAVES- The name refers to the nature of the soil which is "GRAVELLY". This district is well known for its dry white wines, it also makes some excellent red wines. CHATEAU HAUT-BRION, the red wine which was included in the 1855 classification comes from GRAVES. 

SAINT_EMILLION- produces rich red wines which are also called Burgundies of Bordeaux. Chateau Cheval-Blanc and Chateau Ausone are the famous reds

POMEROL- Red wines are full-bodied with a good bouquet. Chateau Petrus is a leading red wine. Fronsac, Bourg, and Blaye districts produce robust red and white wines.

SAUTERNES- It is the best white wine in Bordeaux. It produces sweet white wine of remarkable quality. The vineyards of this region are graded into 3- First Great Growths, First Growths and Second Growths. Chateau DÝquem is the First Great Growth. 

The wines of Sauternes are one of the greatest sweet wines in the world. In autumn, grapes are left on the vines after the normal harvest dates, and if the weather is humid but sunny, they will be attacked by a beneficial fungus called "Botrytis Cineria" also termed as "Noble Rot".

                                                      

Wine made from such grapes turns out to be a very sweet wine. The term is mentioned on the label. 

CERONS- The area lies between Sauternes and Graves, on the South bank of the Garonne River. It produces sweet as well as dry wines.

Sainte-Croix-du-Mont- Situated on the North bank of Garonne River and makes sweet wines. 

LOUPIAC- Produces white wines

ENTRE-DEUX-MERS- It produces dry and medium-dry white wine.

GRAVES de VAYRES- Produces quality white wines.

RUM

 RUM

DEFINITION

Rum is an alcoholic beverage distilled from fermented sugarcane by-products such as sugarcane juice, sugarcane syrup, and molasses. The most commonly used byproduct is MOLASSES. It is distilled at less than 190° proof (95% ABV) and bottled at not less than 80° proof (40% ABV)

Molasses

HISTORY

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, fermented into alcohol. Later, the 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 on the island is Rumbullion, alias Kill-Devil, and this is made of sugar canes distilled, a hot, hellish, and terrible liquor". Probably, this is history and the spirit is called RUM.

MANUFACTURING PROCESS OF RUM

Harvesting→ Cutting→ Juice extracted by passing through enormous, very heavy crushing rollers→ Juice boiled→ Sugar concentrated→ Clarified = a thick syrup→ Passed through a high-speed centrifugal machine (2200 rpm) → Sugar Crystals separated= molasses with about 5% sugar→ fermented→ distilled = RUM

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CATEGORIES OF RUM

• White & light rum: Very little flavor, colorless, perfect ingredient for cocktails. Most of them come from Puerto Rico
• Gold rum: Obtains its color either while maturing in a charred oak cask OR by addition of a small quantity of caramel
• Dark rum: Strong and pungent flavor, aged usually for a period of 6 years in charred oak cask. Extensively used in cookery, especially in the preparation of cakes, sweets, & Ice creams
• Spiced rum: Dark in color, flavored, and colored with spices and caramel. Inexpensive white rum may be colored with liberal caramel
• Flavored rum: Flavored with fruits, such as orange, lime, apricot, plums, banana, coconut, etc
• Overproof rum: Alcohol percentage is more than the standard 40% ABV. Have ABV up to 75 and 80% and generally ideal for flambeing
• Premium rum: Special and prestigious products of the distiller and are aged for a long time (above 20 years) and carefully blended with old rums. They have more flavor than any other rums.

Features of Popular Rums

Puerto Rican Rums

Puerto Rican Rums

·       The molasses is fermented in huge vats together with some of the mash from a previous fermentation.

·       Resultant wash is distilled in Patent Still.

·       Filtered with sand and burnt oak.

·       Very dry & light-bodied.

·       Popular in Spanish-speaking countries like Puerto Rico, Cuba, Venezuela, Haiti, The Virgin Islands, etc.

White rum: Matured for a period of 1 year, light-bodied and neutral-flavored rum

Gold rum: Matured for a period of 3 years and colored with caramel

Vieux/Liqueur rum: Matured for a period of 6 years. Puerto Rican rums are light-bodied rums

Jamaican Rums

DUNDER:  Dunder is the liquid left in a boiler after distilling a batch of rum. It is a traditional flavor source used in the fermentation of the wash of Jamaican rum. Similar in process to sour mash in Bourbon whiskey, it is a crucial step in achieving an authentic rum flavor.

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·   Rich, full-bodied & pungent.

·       Distilled in Pot Still.

·       It is non-filtered.

·       Matured for more number of years.

·       Popular in English-speaking countries like Jamaica, Trinidad, Barbados, Guyana, etc.

VARIANTS

•         Gold/amber – traditionally Jamaican

•         Dark Mahogany – lately popular, often labeled: ‘for Planter’s Punch’

* Jamaican rums are also referred to as London Dock Rums. Much of the rum is shipped to bonded warehouses of the docks in England & Scotland for aging and blending. The damp climate is ideal for maturing Jamaican Rums.

DEMERARA RUMS

•       Made from sugarcane grown along the banks of the Demerara River in Guyana.

•         More like Jamaican rums but differences exist due to different soil, climate, variety of sugarcane & use of Patent Still.

•         Some are blends of 1/3rd Pot and 2/3rd Patent Still products.

•         Much darker, less pungent, has less flavor and finesse.

•         Obtainable at 43%, 48%, 57% % 75.5% al v/v.

•         Overproof ones are ideal for GROG & ZOMBIE

MARTINIQUE RUM

The basis of Martinique rum’s character comes from the spirit’s inception. Almost all of the world’s rum is produced by fermenting and distilling molasses, a byproduct of the sugar industry; in Martinique and its neighboring French islands, the rum originates as the juice from fresh-cut sugarcane, taken directly from field to distillery to prevent spoilage. This direct link between land and bottle is evoked in this style of spirit’s name: rhum agricole, or agricultural rum, as distinguished from the more common rhum industriel. This use of a fresh, fragrant base material and a rigorously defined set of guidelines regarding its production and aging mean the rum readily expresses its distinctive character.

BATAVIA ARRACK

• Name: “By the Dutch”
• Product: Batavia Arrack (Rum)
• Age: Up to 8 years aged in oak barrels
• Alc.: 48% ABV
• Size: 70cl, 75cl & 5cl (miniature)
• Region: Java Island
• Origin: Indonesia
• Production area: Blended and stored in Amsterdam
• Bottled in Schiedam
• Color: Golden/Amber
• Category: Rum

Raw materials:
100% Sugarcane molasses. A small amount of local red rice has been used in the process as a trigger/booster to start fermentation 

CACHACA:

Cachaça (pronounced kah-SHAH-sah) is a distilled spirit made from sugar cane juice. It is produced exclusively in Brazil and is often erroneously thought of as a style of Rum. The country's national spirit, cachaça—and its most famous cocktail, the caipirinha—were mostly enjoyed in Brazil for the longest time. While cachaça often outsells gin and tequila, 99 percent of that is drunk by Brazilians. Today, it is receiving global attention in the U.S., Portugal, and other markets and now makes a regular appearance in well-stocked bars and liquor stores.

                    

Caipirinha

Points to note:

• Jamaica and Martinique are known for Dark Rums
• Cuba, Puerto Rico, and Barbados are good at producing light & white rums

 BRAND NAMES

 Puerto Rican – Bacardi, Daiquiri, Don Q, Tropicana, Dry Cane, White diamond, Ron Rico, Palo Viejo, Ron Merito

 Jamaican – Lemon Hart, Captain Morgan, Myers, Rope & Anchor, Appleton

 Demerara – Lemon Hart, Captain Morgan, Lamb’s Navy, Old Jack Dark

ADDITIONAL READING: 

https://eatsdrinksandsleeps.wordpress.com/2011/11/02/wset-diploma-studies-rum-part-2-rum-styles-and-production/