HMPEO2
INTER-GLOBAL COLLEGE FOUNDATION INC.
Lucena City BAR MANAGEMENT AND WINE STUDY
DEPARTMENT OF HOSPITALITY MANAGEMENT
Module 8 DIFFERENT LIQUORS
VISION
IGCFI aspires to be a global education leader by promoting
excellence, innovation, and international collaboration, empowering
diverse students to create a sustainable future.
MISSION
IGCFI will deliver industry-driven education cultivating a diverse
community of empowered professionals ready to make a
measurable global difference.
Year/Section – 2nd OF 2025 /BSHM II
Subject Instructor: CHIAMEN S. RICARDO
WHISKY
THE ORIGIN OF SCOTCH WHISKY
What is the origin of the name whisky?
The term whisky derives originally from the Gaelic uisge beatha, or usquebaugh, meaning water of life. Gaelic is that
branch of Celtic spoken in the Highlands of Scotland.
When was Scotch Whisky first distilled?
Whisky has been distilled in Scotland for hundreds of years. There is some evidence to show that the art of distilling could
have been brought to the country by Christian missionary monks, but it has never been proved that Highland farmers did
not themselves discover how to distil spirits from their surplus barley.
The earliest historical reference to whisky comes much later, Mr J Marshall Robb, in his book Scotch Whisky, says: The
oldest reference to whisky occurs in the Scottish Exchequer Rolls for 1494, where there is an entry of eight bolls of malt to
Friar John Cor wherewith to make aquavitae. A boll was an old Scottish measure of not more than six bushels. (One bushel
is equivalent to 25.4 kilograms)
When King James IV was in Inverness during September 1506, his Treasurers Accounts had entries for the 15th and 17th
of the month respectively: For aqua vite to the King. . . and For ane flacat of aqua vite to the King. . .. lt is probable that
the aquavitae in this case was spirit for drinking.
The earliest reference to a distillery in the Acts of the Scottish Parliament appears to be in 1690, when mention is made of
the famous Ferintosh distillery owned by Duncan Forbes of Culloden.
Types of Whiskey/Whisky
As mentioned above, whiskey is an umbrella term for grain spirits aged in wooden containers. Different types of whiskeys
are dependent on their country and/or region of origin.
Irish whiskey is a smooth variation. It is made exclusively in Ireland from a mash of malt and can only be distilled using
water and caramel coloring. Irish whiskey regulations require it to be aged in wooden casks for at least three years.
Scotch whisky, also known as Scotch, is made in Scotland using either malt or grain. Scottish regulations for whisky are
very strict the spirit must be aged in oak barrels for at least three years and each bottle must be labeled with an age
statement that reflects the youngest aged whisky in the blend.
Canadian and Japanese whiskies are similar to their naming origin, Scotch. Japanese whisky is made to taste as close to
Scotch style as possible, and like Scotch, Canadian whisky must be barrel aged for at least three years. Conversely,
Canadian whisky tends to be lighter and smoother as it contains a higher percentage of corn.
Bourbon, an American-style whiskey, is made primarily from corn. Its regulations state that the spirit must be made from at
least 51 percent corn, aged in new oak barrels and produced in America. While it has no minimum aging period, if aged less
than 2 years it must state this on the label, it does need to be bottled at 80 proof or higher. Bourbon that has aged for two or
more years is labeled straight bourbon whiskey. There are some states that make bourbon regulations even more
granular. Tennessee whiskey is classified as bourbon but is created in its own style. It is required by state law to be
produced within the state and adds a charcoal filtering step before aging.
Rye whiskey is another American style, made with at least 51 percent rye. It follows the same distillation protocol as
bourbon. Rye that has been aged for two or more years and has not been blended is labeled as straight rye whiskey.
The main difference between whiskey and whisky is the spelling, which depends on the country of origin.
Explanation
Whiskey: The spelling "whiskey" is used in the United States and Ireland.
Whisky: The spelling "whisky" is used in Scotland, Canada, and Japan.
The spelling reflects the original Scots and Gaelic word "Uisce beatha", which means "Water of Life". Irish immigration to
America in the 18th century brought the "whiskey" spelling to the United States.
Whiskey and whisky are both part of a wide family of spirits and alcohols. They are made from a fermented mash of cereal
grains and aged in wooden containers, usually made of oak. Common grains used include corn, barley malt, rye, and
wheat.
Whiskey and whisky can be named for the place they come from or for the ingredients used to make them. Bourbon, scotch,
and rye are some of the most well-known types of whiskey.
Both whiskey and whisky should be sealed tightly and stored in a cool, dark place away from direct sunlight or heat sources
THE HISTORY OF RUM
The earliest versions of rum were more than likely produced in Asia; however, the category took shape in the Caribbean. In
the 1600s, plantation enslaved people discovered that molasses, a by-product of sugar refining, would ferment in the warm
tropical air.
Molasses produced in the Caribbean was shipped to New England and distilled into rum. It wasn't long before rum
production took off in the tropics, and its popularity spread to Colonial America and beyond.
As European explorers sailed to new territories, rum became a commodity of trade, and ships were pivotal in transporting
rum to various parts of the world, contributing to its popularity and widespread distribution. By the 18th century, the
popularity of rum was such that it had become the national drink of America, with records showing consumption of around
14 litres per person each year.
The Five Steps of Rum Production
Rum is made from sugar cane products such as sugar cane juice, sugar cane syrup, and the by-products of sugar making,
including various quality grades of molasses. Sugar cane is high in sugar content (13 to 15% sucrose) and ideal for alcohol
production. Wherever sugarcane is grown, there is likely to be some form of rum production.
1. Harvesting and Extraction
Harvesting:
Sugarcane is harvested once or twice a year.
Once harvested, it must be processed quickly to prevent the high sugar content from combining with bacteria on the stem,
which would cause infection and potentially damage crops.
Extraction:
The cane juice extracted from crushing the sugar cane is usually pasteurised and clarified before being quickly sent off for
fermentation.
2. Fermentation
The sugarcane juice (sugar cane honey), molasses, or sugarcane syrup is diluted with water before yeast is added to
initiate fermentation.
During the fermentation stage, the yeast consumes the sugars in sugarcane derivatives, converting them into alcohol or
liquid known as wash or wine with 5-10% ABV. ·
While cultured yeast is commonly used in rum production due to its reliability and consistency, some distillers may opt for
naturally occurring yeast species for fermentation. ·
Fermentation is not only responsible for alcohol production but also plays a vital role in the creation of esters. Esters are
organic compounds that provide a wide range of fruity, floral, and spicy notes that add complexity and depth to the rum. ·
Distillers choose to adopt either short fermentation, which is efficient but does not create a pronounced level of flavours, or
long fermentation, which takes up to several days and produces higher esters. Stillage leftover from previous distillation (like
sour mash in Bourbon production) may also be added to boost ester levels.
3. Distillation
Distillation techniques, including the use of copper pots and column stills, play a significant role in separating impurities and
concentrating flavour, ultimately shaping the overall taste of the rum.
Pot stills and single-column stills are known for creating a more flavourful 'heavy' rum, especially when distilling long
fermentation wash. Meanwhile, multi-column stills can be used for either 'heavy' or 'light' rums depending on the type of
wash and the alcoholic strength of the final distillate.
Higher-strength distillate will have more alcohol and fewer congeners (compounds that impart aromas and flavours) and
vice versa.
4. Ageing
Following distillation, the spirit produced is clear, colourless, and ready for ageing. Rums are usually aged in barrels
previously used to age bourbons.
The ageing period will vary, but the more time a rum interacts with the barrel, the more colour and extract it will have.
Surprisingly, quite a number of light, white rums would have undergone some ageing in barrels. However, they will be
charcoal filtered to remove the slight tint of colour (and undesirable flavours) before bottling.
If rum is matured in the Caribbean, it will develop faster and experience more evaporative loss due to the humid tropical
climate.
5. Blending
After ageing, distillers can shape the final flavours of the rum by blending rums of different ages, countries and styles. The
stated age of a rum refers to the youngest rum in the blend. The minimum bottling strength of rum is 37.5% ABV, and
caramel colouring is allowed (EU regulation).
Rum Flavour
Sugarcane honeybased rums tend to have a flavour profile of caramel and toffee that's more akin to rum made from
molasses.
Sugarcane juice-based rums often possess a more vibrant herbaceous and grassy flavour.
Molasses-based rums tend to exhibit richer notes of caramel, toffee, and brown sugar. Molasses is a stable product that is
relatively cheap, hence it is the most widely used raw material for rums today.
Myth Buster: "Rum Has High Sugar Content"
Rum's sweet taste often leads to the misconception that it is high in sugar. While some rums may have added sugar or
sweeteners, many quality rums are naturally sweet due to the sugarcane-based fermentation process.
Rum and rhum are both distilled alcoholic beverages made from sugarcane, but they differ in flavor, production, and origin.
Rum
Rhum
Ingredients
Made from molasses or sugar cane honey
Made from sugar cane juice
Flavor
Richer, sweeter, and more barrel-aged flavors
Fresh, dry, grassy, and herbaceous
Origin
Originated in the West Indies
Originated in the French-speaking islands of the West Indies
Production
Rum is made by fermenting molasses or sugar cane juice, distilling the alcohol, and aging it in wooden casks or stainless
steel tanks
Rhum is made from freshly pressed sugar cane juice
Types of rum
Spiced rum is rum that has been infused with spices like vanilla, cinnamon, or nutmeg
Gold rum, also called amber rums, are medium-bodied rums that are aged in ex-bourbon barrels or have caramel added
for color
Dark rum is a catchall term for rums that are deep brown in color
Rhum agricole
Whiskey
Early Raw Materials
The early settlers were an ingenious bunch, using whatever they could grow locally to create spirits: pumpkins, plums,
cherries, apples, pears, blackberries, potatoes, turnips, carrots and small grains.
It's not known for certain which was the first grain used to produce whiskey. Scottish and Irish settlers in Pennsylvania
would certainly have been distilling whatever grains provided a plentiful harvest. It's likely that rye, which grew well in the
lands, was the first whilst corn was the star crop in Kentucky.
With grain the most abundant commodity in the western states, farmers could make profits by condensing it into whiskey. A
horse could carry four bushels of grain. This was an equivalent of twenty-four bushels of grain if it was converted into
whiskey.
HISTORY OF BRANDY
Brandy is an alcoholic spirit distilled from wine or fermented fruit mash, typically from grapes. Brandies from other
fruits such as Apple Brandy are usually labelled with that specific fruit's name. Brandies may be aged in wood casks for
specified periods depending on local regulations.
The History of Brandy
The word 'brandy' is derived from the Dutch 'brandewijn', meaning burnt wine, presumably due to the heat used in the
distillation process.
The story of brandy dates to the time when wine was transported by ships between France and Holland. It's said that a
Dutch shipmaster had the idea to distil the wine to save on freight costs, but upon arrival, he discovered that the spirit had
aged into a delicious liquid in the oak casks, and thus, brandy was born.
What is Cognac?
Cognac is recognised as a superior brandy and is produced in the Charente region of France using special distillation
processes and a combination of ideal soil, climate, maturation, and blending.
The six districts of Cogna, defined by law in 1938, are Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bon
Bois, and Bois Ordinaires. The term 'Champagne', not to be confused with the famous sparkling wine from the north, refers
to the chalky soil found in two areas and provides perfect conditions to ripen the grapes.
Cognac Production
French law limits the name Cognac to spirits made from specific grape varieties, fermentation, distillation, and maturation for
a prescribed period in specified oak types. Every step in this production, including the growing of grapes, must occur within
the permitted areas in the Charente region.
Grapes vineyard
Ingredients
Ugni Blanc grapes are the main variety (98%), with minute amounts of Folle Blanche and Colombard.
These white grapes are harvested earlier in mid-October to retain acids and lower sugar levels.
The wines from these grapes will have high acidity and low alcohol content between 7 to 9% ABV, ideal for distillation.
Distillation
The pot still used for double distillation is the traditional Alambic Charentaise copper still (see image below) used since the
birth of Cognac.
Fueled by direct fire, the distillation produces a low wine (Brouillis, 28 to 32%ABV) refined in a second distillation known as
'la bonne chauffe'.
Heads and tails are separated during this stage and reused in the next batch of wine or 'Brouills', and only the heart (60 to
72% ABV) of the distillation is kept.
The unaged distillate is known as 'Eau de Vie'. It requires nine litres of wine to produce one litre of 'Eau de Vie'.
All distillation must cease on the last day of March following the harvest.
Distillation process
Charentais Still
Example of Charentais Still for illustration
Demijohns of wine
Ageing
The 'Eau de Vie' is aged only in French oak (Limousin and Tronçais) and for a minimum of two years before becoming a
Cognac.
Exceptional examples may be aged for several decades to a hundred years or more.
During this time, it develops its colour, aromas and flavours through the action of the wood and contact with oxygen.
As the liquid develops slowly in the Chai, it loses around two to three per cent of its volume through evaporation per year,
about 37.9 million bottles.
This evaporation is known as 'la part des anges', or the 'angel's share', and as the loss is more alcohol than water, the
average strength of the spirit gradually drops.
Extremely old Cognacs may be transferred to Demijohns after maturing in wood for more than 50 to 60 years to avoid
further loss and to prevent over-extraction of oak tannin.
Blending, Bottling & Labelling
Cognacs are diluted throughout their maturation to bring them to the desired alcohol level and balance by adding water and,
very often, diluted Cognac.
Once the ageing is completed, it's time for blending (Coupage) and various Cognacs are 'married' in large oak vats for
several months.
The blend is brought down to bottling strength (minimum 40%ABV) during this time and the addition of caramel colour and
sugar is permitted.
Once bottled, the Cognac is usually labelled according to its age statement (the minimum age of the youngest spirit in a
blend). Spirits do not evolve after bottling.
Minimum Age*
Labelling Terms
2 Years
VS, Very Special, De Luxe, Sélection
4 Years
VSOP, Very Superior Old Pale, Réserve
6 Years
Napoléon
10 Years
XO, Extra Old, Hors dâge
14 years
XXO, Extra Extra Old
*Ageing starts from 1 April the year after the harvest.
Cognac/brandy cocktail
Drinking Cognac
Cognac is a versatile spirit that can be enjoyed in different ways. Aged Cognacs are best served neat in a brandy balloon
glass or on ice, while younger Cognacs are great in cocktails like a Sidecar, Brandy Alexander or Vieux Carré. It is often
served as an aperitif or digestif in restaurants, and can also be used in French cuisine for sauces, flambe, and desserts
Fun Fact
The ideal glass for tasting cognac is tulip-shaped with a narrow mouth, which concentrates the aromas. This design helps to
capture the intricate and layered scents of the spirit.
Armagnac
Second only to Cognac in reputation and quality, Armagnac brandy is produced predominately Southeast of Bordeaux in
the Armagnac region.
While there are some similarities in regulations (Ugni Blanc is the primary grape), there are significant differences in the
production system between Armagnac and Cognac.
Armagnac is mainly distilled in an 'Armagnacais Still', a continuous double copper column still.
Additionally, the 'Eau de vie' may be aged in casks made of black oak from the Monlezum forest.
The ageing requirements are also slightly different. Generally, Armagnacs have a more robust, pungent bouquet (aroma),
with a dry and smooth palate if well matured.
The addition of caramel colour and sugar is permitted.
Armagnac Labelling
Minimum Age*
Labelling Terms
3 Months#
Blanche Armagnac
1 Year
VS, Very Special
4 Years
VSOP, Very Superior Old Pale
10 Years
XO, Extra Old, Hors dâge
Age Statement
Age stated on label is the youngest spirit in the blend
Vintage
Made only from spirit produced from grapes harvested in one particular year.
#Rested in inert vessel
*Ageing starts from 1 April the year after the harvest for wood-matured spirits only
Apple Brandy
The two principal sources of apple brandies are the United States (e.g. AppleJack) and France (e.g. Calvados).
The production of Calvados begins with juices of ripe cider apples (as many as 40 varieties).
The juice is fermented and distilled in copper pots or column stills, depending on the quality status of the final product.
In some cases, small amounts of pear may be allowed.
Post-distillation, the 'Eau de vie' is aged in Limousin oak (like Cognac) to pick up colour, aroma, and flavour.
Calvados Labelling
Minimum Age*
Labelling Terms
1 Year
VS, Réserve
3Years
Vieux
4 Years
Vo, VSOP
6 Years
XO, Hors dâge, Napoléon
Age Statement
Age stated on label is the youngest spirit in the blend
Vintage
Made only from spirit produced from grapes harvested in one particular year.
Applejack
The most established type of apple brandy in the USA is Applejack which is made from eating apples (vs cider apples for
Calvados) and distilled in either column or pot stills.
Typically, Applejacks are blended brandy consisting of at least 20% apple distillate with a neutral grain spirit that must be
aged for a minimum of two years in oak (usually ex-Bourbon barrels).
Today, Applejack and Apple Brandy (which may be produced from 100% apples) are synonymous in the USA.
Pomace Brandy
Brandies distilled from the grape pomace (solid residue of grape pulps, seeds, and skins) of winemaking are known as
Pomace Brandies.
The grape residue is distilled, either from pressed red grapes after the fermentation or from white grapes pressed before
fermentation begins (hence requiring fermentation before distillation occurs).
Batch or continuous still may be employed, and the spirits are rarely aged or coloured.
Famous examples include Grappa from Italy and Marc from France.
Pisco sour cocktail
Pisco
Pisco is a grape brandy made in Chile and Peru.
Although they share a name, Chilean and Peruvian Piscos are very different spirits governed by various regulations.
The one thing in common is that they are both produced from aromatic grape varieties (mainly some variation of the Muscat
grape), resulting in a distinct, perfumed characteristic different from other grape brandies.
Pot still distillation is the norm, and Peruvian Pisco is rested in glass or steel containers, while Chilean Pisco may be aged in
a local wood cask.
The Pisco Sour is the most well-known cocktail using this spirit.
Alcool Blanc / Eau de Vie
Distilled spirits (usually clear or white) from fermented fruit juice.
Examples include Kirschwasser (Black Cherry), Framboise (Raspberry), Fraise (Strawberry) and Poire Williams (Pear).
These are fragrant and delicate spirits that are rarely aged.
The world of cognac, brandy and fruit brandies is a captivating blend of history and craftsmanship and the process of ageing
and blending create a symphony of flavours, inviting us to explore its richness. By understanding the differences between
brandy, cognac, and fruit brandies, we uncover their unique tastes to enjoy neat or in a signature cocktail.
