Neutral grain spirit

Neutral grain spirit (also called pure grain alcohol [PGA], or grain neutral spirit [GNS]) is a clear, colorless, flammable liquid that is distilled from cereal grain and has a very high ethanol content. The term neutral refers to the fact that it lacks any flavor derived from the mash used to distill it, nor does it have any flavor added to it after distillation (as is done, for example, with gin). The grain from which it is produced can be any of the common cereal grains. Other kinds of spirits, such as whisky, are distilled at lower alcohol percentages in order to preserve the flavor of the mash.
The purity of neutral grain spirit is practically limited to 190 proof because a mixture of ethanol and water becomes an azeotrope at 95.6% ABV (191.2 proof).
Neutral grain spirit is only one type of neutral spirit (also called neutral alcohol). Neutral alcohol can also be produced from grapes, sugar beets, sugarcane, or other fermented plant material. In particular, large quantities of neutral alcohol are distilled from wine, a product that is referred to as vinous alcohol.
Generally, any distilled spirit of 170 proof or higher that does not contain any added flavoring is considered to be neutral alcohol.
Neutral grain spirit is used in the production of blended whiskey, cut brandy, some liqueurs, and some bitters. As a consumer good, it is almost always mixed with other beverages to create such drinks as punch and various cocktails, or to produce homemade liqueurs.

Availability in market areas

Because of its high alcohol content, neutral grain spirit is illegal, unavailable, or difficult to find in many areas.

United States

Everclear, Golden Grain Alcohol, and Gem Clear are three brands of neutral grain spirit sold in the United States.

It is illegal to sell the 190-proof variety of neutral grain spirit (i.e., Everclear, Golden Grain Alcohol, or Gem Clear) in some states of the United States — California, Florida, Hawaii, Maine, Massachusetts, Michigan, Minnesota, New York, Ohio, Pennsylvania, Tennessee, and Washington. In some of these states, the 151-proof variety of Everclear may be sold. In the U.S. Commonwealth of Virginia, grain alcohol lacking distinctive color, odor, and flavor, while not illegal, is not sold at any liquor stores owned by the State (compare, for example, that beverages such as Southern Comfort, a flavored liqueur that has grain alcohol as its base, are sold). Because the State of Virginia has a self-legislated monopoly on the sale of hard liquor, independent liquor stores are illegal, and the product is thus mostly unavailable. In some cases, however, liquor stores on U.S. military bases in the State do sell grain alcohol, and small quantities may be imported on one’s person from nearby states.[4]

Europe

In Europe, neutral alcohol is sold in some countries. Since it is usually distilled from grain, it is in fact neutral grain spirit. This product contains 95%–95.6% ABV (190–191.2 proof) and is much used for making homemade liqueurs. In Germany, neutral alcohol is called Neutralalkohol or (colloquially) Primasprit. Primasprit is sold in stores and is most often used for making homemade liqueurs; other types of use are rare.
Rectified spirit“Rectified spirit” or “rectified alcohol” is neutral alcohol which has been purified by means of “rectification” (i.e., repeated distillation). It will contain at least 95% ABV. It is normally used for medicinal purposes but can also be used to make homemade liqueurs. It can be a grain spirit or can be made from other plants.

Cultural references

In the 1964 film Dr. Strangelove (directed by Stanley Kubrick), base commander General Jack D. Ripper states that he only drinks pure grain alcohol with distilled water or rainwater.

Source: Wikipedia

Punsch

Punsch (also known as Arrack Punch, Caloric Punch, Punch or Punsch) is a traditional liqueur in Sweden and to a lesser extent some other Nordic countries produced from arrack, neutral spirits, sugar, water, and various flavorings. Arrack, originally a strong Indian liquor, was imported from Java and became the base ingredient for making punsch.
Although they both refer to certain kinds of mixed beverages with liquor as a base ingredient, traditional Swedish Punsch is different from Punch. Both names probably come from the same source: a Hindi loanword for five, referring to the traditional number of ingredients. The Swedish Historical Museum of Wines and Spirits (see below) states that it is more probable that the word came to Swedish via English, than as a direct loan from Hindi.

History of Punsch in Sweden

The Swedish East India Company started to import arrack with the arrival of the ship Fredricus Rex Sueciae to Gothenburg in 1733. It quickly became popular, especially among the wealthy, who could afford the price of imported goods. Later it spread through all levels of society.
A testament to the widespread popularity of punsch or rack (arrack) is the songs of Swedish eighteenth century poet and composer Carl Michael Bellman. It is often mentioned in his three works Bacchi Tempel (1783), Fredmans Epistlar (1790) and Fredmans Sånger (1791) about a group of fictional characters, drunkards, bohemians and prostitutes in contemporary Stockholm.

The high point of the Punsch consumption in Sweden came during the nineteenth century and focused on the students and teachers in the universities of Uppsala and Lund. Many traditional songs from that time are about the consumption of punsch or are meant to be sung during the collective festivities that were part of the cultural life in the universities' student associations at the time and still is.

Hot or cold?

Early on, arrack was mixed with the other ingredients and heated, immediately before consuming it. Therefore it was served warm. From ca. 1840, when the drink's popularity was spreading, ready-mixed punsch was sold. From that time on, the habit of drinking it heated was gradually replaced by serving it chilled in the same way that Brännvin, Swedish flavoured vodka, is traditionally served. Especially during the winter, when served in combination with Swedish pea soup, it is still served hot.

Source: Wikipedia

Brandy : Different Regions

Spanish Brandies

Brandy de Jerez is made by the Sherry houses centered around the city of Jerez de la Frontera in the southwest corner of Spain. Virtually all Brandy de Jerez; however, is made from wines produced elsewhere in Spain -- primarily from the Airen grape in La Mancha and Extremadura -- as the local Sherry grapes are too valuable to divert into Brandy production. Nowadays most of the distilling is likewise done elsewhere in Spain using column stills. It is then shipped to Jerez for aging in used Sherry casks in a solera system similar to that used for Sherry wine. A solera is a series of large casks (called butts), each holding a slightly older spirit than the previous one beside it. When brandy is drawn off (racked) from the last butt (no more than a third of the volume is removed) it is replenished with brandy drawn from the next butt in line all the way down the solera line to the first butt, where newly distilled brandy is added. This system of racking the brandy through a series of casks blends together a variety of vintages (some soleras have over 30 stages) and results in a speeding up of the maturation process. Basic Brandy de Jerez Solera must age for a minimum of six months, Reserva for one year and Gran Reserva for a minimum of three years. In practice, the best Reservas and Gran Reservas are frequently aged for 12 to 15 years. The lush, slightly sweet and fruity notes to be found in Brandy de Jerez come not only from aging in Sherry casks, but also from the judicious use of fruit-based flavor concentrates and oak essence (boise).

Penedès Brandy comes from the Penedès region of Catalonia in the northeast corner of Spain near Barcelona. Modeled after the Cognacs of France and made from a mix of regional grapes and locally-grown Ugni Blanc of Cognac, it is distilled in pot stills. One of the two local producers (Torres) ages in soleras consisting of butts made from French Limousin oak, whereas the other (Mascaro) ages in the standard non-solera manner, but also in Limousin oak. The resulting Brandy is heartier than Cognac, but leaner and drier than Brandy de Jerez.

Italian Brandies

Italy has a long history of Brandy production dating back to at least the 16th century, but unlike Spain or France there are no specific Brandy-producing regions. Italian Brandies are made from regional wine grapes, and most are produced in column stills, although there are now a number of small artisanal producers using pot stills. They are aged in oak for a minimum of one to two years, with six to eight years being the industry average. Italian Brandies tend to be on the light and delicate side with a touch of residual sweetness.

Pomace Brandies : Getting to grips with Grappa

Italy produces a substantial amount of Grappa, both of the raw, firewater variety and the more elegant, artisanal efforts that are made from one designated grape type and frequently packaged in hand-blown bottles. Both types of Grappa can be unaged or aged for a few years in old casks that will tame the hard edge of the spirit without imparting much flavor or color. Marc from France is produced in all of the nations wine-producing regions, but is mostly consumed locally. Marc de gewürztraminer from Alsace is particularly noteworthy because it retains some of the distinctive perfumed nose and spicy character of the grape. California pomace Brandies from the United States are broadly in the Italian style and are usually called Grappas, even when they are made from non-Italian grape varieties. This is also true of the pomace Brandies from Canada.

German Brandies

German monks were distilling Brandy by the 14th century and the German distillers had organized their own guild as early as 1588. Yet almost from the start, German Brandy (called weinbrand ) has been made from imported wine rather than the more valuable local varieties. Most German Brandies are produced in pot stills and must be aged for a minimum of six months in oak. Brandies that have been aged in oak for at least one year are called uralt or alter (meaning "older"). The best German Brandies are smooth, somewhat lighter than Cognac, and finish with a touch of sweetness.

United States Brandies

Brandy production in California dates back to the Spanish missions in the late 18th and early 19th centuries. In the years following the Civil War, Brandy became a major industry, with a substantial export trade to Europe by the end of the century. For a time Leland Stanford, founder of Stanford University, was the worlds largest brandy producer. Phylloxera and National Prohibition almost shut down the industry in the 1920s. Repeal started things up again, but as with the bourbon industry, the advent of World War II resulted in the brandy producers further marking time. Soon after the end of the war the industry commissioned the Department of Viticulture and Oenology at the University of California at Davis to develop a prototype "California-style" brandy. It had a clean palate, was lighter in style than most European Brandies, and had a flavor profile that made it a good mixer. Starting in the late 1940s, the California brandy producers began to change over to this new style.

Contemporary California Brandies are made primarily in column stills from table grape varieties such as the Thompson Seedless and Flame Tokay, although a handful of small new-generation Cognac-inspired pot distillers, such as Jepson and RMS, are using the classic Ugni Blanc, Colombard, and Folle Blanche grapes. California Brandies are aged for two to 12 years in used American oak (both Brandy and Bourbon casks) to limit woodiness in the palate, although the pot distillers also use French oak. Several California distillers, most notably Korbel, have utilized the Spanish solera method of maturing their Brandy. California Brandies do not use quality designations such as V.S.O.P. or stars. The more expensive brands will usually contain a percentage of older vintages and pot-distilled Brandies in the blend.

Latin American Brandies

In Mexico a surprising amount of wine is made, but it is little known outside of the country because most of it is used for Brandy production. Mexican Brandies are made from a mix of grapes, including Thompson Seedless, Palomino, and Ugni Blanc. Both column and pot stills are used in production whereas the solera system is generally used for aging. Brandy now outsells tequila and rum in Mexico. South American Brandies are generally confined to their domestic markets. The best known type is Pisco, a clear, raw Brandy from Peru and Chile that is made from Muscat grapes and double-distilled in pot stills. The resulting Brandy has a perfumed fragrance and serves as the base for a variety of mixed drinks, including the famous Pisco Sour.

Other Brandies from around the world

Greece produces pot-distilled Brandies, many of which, such as the well-known Metaxa, are flavored with Muscat wine, anise, or other spices. Winemaking in Israel is a well-established tradition dating back thousands of years. But Brandy production dates back only to the 1880s when the French Jewish philanthropist Baron Edmond de Rothschild established what has become the modern Israeli wine industry along French lines. Israeli brandy is made in the manner of Cognac from Colombard grapes, with distillation in both pot and column stills and maturation in French Limousin oak casks. In the Caucasus region, along the eastern shore of the Black Sea, the ancient nations of Georgia and Armenia draw on monastic traditions to produce rich, intensely flavored pot still Brandies both from local grapes and from such imported varieties as Muscadine (from France), Sercial and Verdelho (most famously from Madeira). South Africa has produced Brandies since the arrival of the first Dutch settlers in the 17th century, but these early spirits from the Cape Colony earned a reputation for being harsh firewater (witblits, white lightning, was a typical nickname). The introduction of modern production techniques and government regulations in the early 20th century gradually led to an improvement in the quality of local Brandies. Modern South African Brandies are made from Ugni Blanc, Colombard, Chenin Blanc, and Palomino grapes, produced in both pot and column stills, and aged for a minimum of three years in oak.

Apple and Other Fruit Brandies

Normandy is one of the few regions in France that does not have a substantial grape wine industry. Instead it is apple country, with a substantial tradition of producing hard and sweet cider that in turn can be distilled into an Apple Brandy known as Calvados. The local cider apples, which tend to be small and tart, are closer in type to crab apples than to modern table apples. This spirit has its own appellations, with the best brands coming from Appellation Controlee Pays d'Auge near the Atlantic seaport of Deauville, and the rest in 10 adjacent regions that are designated Appellation Reglementee. Most Pays d'Auge and some of the better Appellation Reglementee are produced in pot stills. All varieties of Calvados are aged in oak casks for a minimum of two years. Cognac-style quality and age terms such as V.S.O.P. and Hors d'Age are frequently used on labels, but have no legal meaning. In the United States, Applejack, as Apple Brandy is called locally, is thought by many to be the first spirit produced in the British colonies. This colonial tradition has continued on the East Coast with the Laird's Distillery in New Jersey (established in 1780 and the oldest distillery in America). Apple Brandies that are more like eau-de-vie are produced in California and Oregon. The fruit-growing regions of the upper Rhine River are the prime eau-de-vie production areas of Europe. The Black Forest region of Bavaria in Germany, and Alsace in France, are known for their Cherry Brandies (Kir in France, Kirschwasser in Germany), Raspberry Brandies (Framboise and Himbeergeist), and Pear Brandies (Poire). Similar eaux-de-vies are now being produced in the United States in California and Oregon. Some Plum Brandy is also made in these regions (Mirabelle from France is an example), but the best known type of Plum Brandy is Slivovitz, which is made from the small blue Sljiva plum throughout Eastern Europe and the Balkans.

Source: Tastings.com

French Brandies: Cognac and Armagnac

Cognac is the best known type of Brandy in the world, a benchmark by which most other Brandies are judged. The Cognac region is located on the west-central Atlantic coast of France, just north of Bordeaux, in the departments of Charente and Charente-Maritime. The region is further subdivided into six growing zones: Grande Champagne, Petite Champagne, Bois Ordinaries, Borderies, Fins Bois, and Bons Bois. The first two of these regions produce the best Cognac and will frequently be so designated on bottle labels. Cognacs labelled Fine Champagne are a blend of Petite and Grande Champagne. The primary grapes used in making Cognac are Ugni Blanc, Folle Blanche, and Colombard. The wines made from these grapes are thin, tart, and low in alcohol; poor characteristics for table wines, but oddly enough, perfect for making Brandy. Cognac is double distilled in pot stills and then aged in casks made from Limousin or Troncais oak. All Cognacs start out in new oak to mellow the fiery spirit and give them color. Batches that are chosen for long-term aging are, after a few years, transferred to used, or "seasoned," casks that impart less of the oak flavor notes while the Brandy matures.

Virtually all Cognacs are a blend of Brandies from different vintages, and frequently, different growing zones. Even those from single vineyards or distilleries will be a mix of Brandies from different casks. As in Champagne, the production of local vineyards is sold to Cognac houses, each of which stores and ages Cognacs from different suppliers and then employs master blenders to draw from these disparate Brandies to create continuity in the house blends. Because there are no age statements on Cognacs, the industry has adopted some generally accepted terms to differentiate Cognacs. It is important to note that these terms have no legal status, and each Cognac shipper uses them according to his own criteria. V.S./V.S.P./Three Star: (V.S., very superior; V.S.P., very superior pale) A minimum of two years aging in a cask, although the industry average is four to five years. V.S.O.P.: (very superior old pale) A minimum of four years cask aging for the youngest Cognac in the blend, with the industry average being between 10 and 15 years.

X.O./Luxury: (X.O., extra old) A minimum of six years aging for the youngest cognac in the blend, with the average age running 20 years or older. All Cognac houses maintain inventories of old vintage Cognacs to use in blending these top of the line brands. The oldest Cognacs are removed from their casks in time and stored in glass demijohns (large jugs) to prevent further loss from evaporation and to limit excessively woody and astringent flavors. Luxury Cognacs are the very finest Cognacs of each individual Cognac house.

Armagnac is the oldest type of Brandy in France, with documented references to distillation dating back to the early 15th century. The Armagnac region is located in the heart of the ancient province of Gascony in the southwest corner of France. As in Cognac, there are regional growing zones: Bas-Armagnac, Haut Armagnac, and Tenareze. The primary grapes used in making Armagnac are likewise the Ugni Blanc, Folle Blanche, and Colombard. But distillation takes place in the unique alambic Armagnacais, a type of column still that is even more "inefficient" than a typical Cognac pot still.

The resulting brandy has a rustic, assertive character and aroma that requires additional cask aging to mellow it out. The best Armagnacs are aged in casks made from the local Monlezun oak. In recent years Limousin and Troncais oak casks have been added to the mix of casks as suitable Monlezun oak becomes harder to find.

Most Armagnacs are blends, but unlike Cognac, single vintages and single vineyard bottlings can be found. The categories of Armagnac are generally the same as those of Cognac (V.S., V.S.O.P., X.O., etc.). Blended Armagnacs frequently have a greater percentage of older vintages in their mix than comparable Cognacs, making them a better value for the discerning buyer.

Have Still, Will TravelUp until the 1970s, portable alambic Armagnacais mounted on two-wheel carts were hauled among small vineyards in Armangnac by itinerant distillers called bouillers de cru. These traveling stills, alas, have mostly given way to larger fixed-in-place setups operated by farmer cooperatives and individual operators. French Brandy is the catch-all designation for Brandy produced from grapes grown in other regions. These Brandies are usually distilled in column stills and aged in oak casks for varying periods of time. They are frequently blended with wine, grape juice, oak flavorings, and other Brandies, including Cognac, in order to smooth out the rough edges. Cognac-like quality designations such as V.S.O.P. and Napoleon are frequently used, but have no legal standing.

Source: Tastings.com

All About Brandy, Cognac and Armagnac

Claret is the liquor for boys; port for men; but he who aspires to be a hero must drink brandy." – Samuel Johnson

The word Brandy comes from the Dutch word brandewijn, ("burnt wine"), which is how the straightforward Dutch traders who introduced it to Northern Europe from Southern France and Spain in the 16th century described wine that had been "burnt," or boiled, in order to distill it. The origins of Brandy can be traced back to the expanding Moslem Mediterranean states in the 7th and 8th centuries. Arab alchemists experimented with distilling grapes and other fruits in order to make medicinal spirits. Their knowledge and techniques soon spread beyond the borders of Islam, with grape Brandy production appearing in Spain and probably Ireland (via missionary monks) by the end of the 8th century. Brandy, in its broadest definition, is a spirit made from fruit juice or fruit pulp and skin.

More specifically, it is broken down into three basic groupings.
1. Grape Brandy is Brandy distilled from fermented grape juice or crushed but not pressed grape pulp and skin. This spirit is aged in wooden casks (usually oak) which colors it, mellows the palate, and adds additional aromas and flavors.

2. Pomace Brandy (Italian Grappa and French Marc are the best-known examples) is Brandy made from the pressed grape pulp, skins, and stems that remain after the grapes are crushed and pressed to extract most of the juice for wine. Pomace Brandies, which are usually minimally aged and seldom see wood, are an acquired taste. They often tend to be rather raw, although they can offer a fresh, fruity aroma of the type of grape used, a characteristic that is lost in regular oak-aged Brandy.

3. Fruit Brandy is the default term for all Brandies that are made from fermenting fruit other than grapes. It should not be confused with Fruit-Flavored Brandy, which is grape Brandy that has been flavored with the extract of another fruit. Fruit Brandies, except those made from berries, are generally distilled from fruit wines. Berries tend to lack enough sugar to make a wine with sufficient alcohol for proper distillation, and thus are soaked (macerated) in high-proof spirit to extract their flavor and aroma. The extract is then distilled once at a low proof. Calvados, the Apple Brandy from the Normandy region of Northwestern France, is probably the best known type of Fruit Brandy. Eau-de-vie ("water of life") is the default term in French for spirits in general, and specifically for colorless fruit brandy, particularly from the Alsace region of France and from California.

Brandy, like Rum and Tequila, is an agricultural spirit. Unlike grain spirits such as Whisky, Vodka, and Gin, which are made throughout the year from grain that can be harvested and stored, Brandy is dependent on the seasons, the ripening of the base fruit, and the production of the wine from which it is made. Types of Brandies, originally at least, tended to be location-specific. (Cognac, for example, is a town and region in France that gave its name to the local Brandy.) Important Brandy-making regions, particularly in Europe, further differentiate their local spirits by specifying the types of grapes that can be used and the specific areas (appellation) in which the grapes used for making the base wine can be grown.

Source: Tastings.com

Tequila : The Evolution

In 1656 the village of Tequila (named for the local Ticuilas Indians) was granted a charter by the governor of New Galicia. Tax records of the time show that Mezcal was already being produced in the area. This Mezcal, made from the local blue agave, established a reputation for having a superior taste, and barrels of the "Mezcal wine from Tequila" were soon being shipped to nearby Guadalajara and more distant cities such as the silver-mining boomtowns of San Luis Potosí and Aguascalientes.
The oldest of the still-existing distilleries in Tequila dates back to 1795, when the Spanish Crown granted a distiller's license to a local padrone by the name of José Cuervo. In 1805 a distillery was established that would ultimately come under the control of the Sauza family. By the mid 1800s there were dozens of distilleries and millions of agave plants under cultivation around Tequila in what had become the state of Jalisco. Gradually, the locally-produced Mezcal came to be known as Tequila (just as the grape brandy from the Cognac region in France came to be known simply as Cognac).
Mexico achieved independence from Spain in 1821. But until the 1870s it was a politically unstable country that experienced frequent changes in government, revolutions, and a disastrous war with the United States. Marauding bands of soldiers and guerillas extracted "revolutionary taxes" and "voluntary" contributions in kind from the tabernas and distilleries. In 1876 a general named Porfirio Díaz, who was from the Mezcal-producing state of Oaxaca, came to power and ushered in a 35-year period of relative peace and stability known as the Porfiriato.
It was during this period that the Tequila industry became firmly established. Modest exports of Tequila began to the United States and Europe, with Jose Cuervo shipping the first three barrels to El Paso, Texas in 1873. By 1910 the number of agave distilleries in the state of Jalisco had grown to almost 100.
The collapse of the Díaz regime in 1910 led to a decade-long period of revolution that inhibited the Tequila industry. The return of peace in the 1920s led to the expansion of Tequila production in Jalisco beyond the area around the town of Tequila, with growth being particularly noteworthy in the highlands around the village of Arandas. This period also saw the adoption of modern production techniques from the wine industry such as the use of cultivated yeast and microbiological sanitary practices.
In the 1930s the practice of adding non-agave sugars to the aguamiel, or "honey water," was introduced and quickly adopted by many Tequila producers. These mixto (mixed) Tequilas had a less intense taste than 100% blue agave Tequilas, but this relative blandness also made them more appealing to non-native consumers, particularly those in the United States.
From the 1930s through the 1980s, the bulk of the Tequila being produced was of the blended mixto variety. The original 100% agave Tequilas were reduced to a minor specialty product role in the market. But in the late 1980s the rising popularity of single malt Scotch whiskies and expensive Cognacs in the international marketplace did not go unnoticed among Tequila producers. New brands of 100% blue agave Tequilas were introduced and sales began a steady growth curve that continues to this day. This sales growth has resulted in the opening of new distilleries and the expansion of existing operations. Tequila is on an upswing.

What Bing Crosby and Jimmy Buffet Have in Common

Modest amounts of Tequila have been exported into U.S. border towns since the late 19th century. The first major boost to Tequila sales in the rest of the United States came in the late 1940s when the Margarita cocktail, a blend of Tequila, lime juice, orange liqueur, and ice was invented. Its origins are uncertain, but Hollywood actors and cocktail parties in California and Mexican resorts seem to be involved in most of the genesis stories. It is known that crooner and actor Bing Crosby was so taken with one particular brand of Tequila, Herradura, that he teamed up with fellow actor Phil Harris to import the brand into the United States. The Margarita, along with the Tequila Sunrise and the Tequila Sour, have become highly popular in the United States; in fact, it is claimed by many in the liquor industry that the Margarita is the single most popular cocktail in the nation. In the 1970s, when balladeer Jimmy Buffet sang of "Wasting away in Margaritaville," the success of the song enticed millions more Americans to sip from the salt-rimmed Margarita glass.

The Worm Turns

The upgrading and upscaling of Tequila has, in turn, inspired Mezcal producers to undertake similar measures. In the past few years an increasing number of high-end Mezcals, including some intriguing "single village" bottlings, have been introduced to the market. Mezcal now seems to be coming of its own as a distinctive, noteworthy spirit.

Source: Tastings.com

Tequila : History and Origins

Among the pantheon of Aztec gods was Tepoztécal, the god of alcoholic merriment. Tequila, and Mezcal, trace their origins back at least two thousand years. Around the first century A.D., one or more of the Indian tribes that inhabited what is now central Mexico discovered that the juice of the agave plant, if left exposed to air, would ferment and turn into a milky, mildly alcoholic drink. News of this discovery spread throughout agave-growing areas. The Aztecs called this beverage octili poliqhui, a name that the Spaniards subsequently corrupted into pulque (POOL-kay).
In Aztec culture pulque drinking had religious significance. Consumption by the masses was limited to specific holidays when large tubs of pulque were set up in public squares. The ruling elite was not subject to the same restrictions, however, and drank pulque throughout the year-- a privilege shared by captive warriors just before they were sacrificed to the gods.
When the Spanish arrived in Mexico in the early 16th century, they soon began to make and drink pulque, but the low alcohol content (around 3% ABV) and earthy, vegetal taste made it less popular among the conquistadors than European-style beers and brandies. Early attempts to distill pulque were unsuccessful, as the resulting spirit was harsh and acrid. It was soon discovered, however, that cooking the agave pulp resulted in a sweeter juice which, when fermented, became known as Mezcal Wine. This "wine" was then distilled into the spirit that we know today as Mezcal.
Early Mezcal distilleries in the Spanish colony of Mexico operated in a manner similar to modern-day brewpubs. The distilling plant was usually small, and its production was consumed primarily in the distillery tavern (taberna). As the colony grew, the Mezcal wine industry followed apace and soon became an important source of tax revenue for the Crown. Periodic attempts by Spanish brandy producers to shut down the Mezcal industry were about as unsuccessful as similar efforts by English distillers to inhibit rum production in the British colonies of North America.

Tequila : Distillation, Classification and Aging

Distillation and Aging

Traditionally Tequila and Mezcal have been distilled in pot stills to 110 proof (55% ABV). The resulting spirit is clear, but contains a significant amount of congeners and other flavor elements. Some light-colored Tequilas are now being re-distilled in column stills to produce a cleaner, blander spirit.
Color in Tequila and Mezcal comes mostly from the addition of caramel, although barrel aging is a factor in some high-quality brands. Additionally, some distillers add small amounts of natural flavorings such as Sherry, prune concentrate, and coconut to manipulate the product's savor profile. These added flavors do not stand out themselves, but instead serve to smooth out the often hard-edged palate of agave spiritS.

Classifications

Beyond the two basic designations of Tequila—agave and mixto—there are four categories: Silver or Blanco/White Tequilas are clear, with little (no more than 60 days in stainless steel tanks) or no aging. They can be either 100% agave or mixto. Silver Tequilas are used primarily for mixing and blend particularly well into fruit-based drinks.
Gold Tequila is unaged silver Tequila that has been colored and flavored with caramel. It is usually a mixto.
Reposado ("rested") Tequila is aged in wooden tanks or casks for a legal minimum period of at least two months, with the better-quality brands spending three to nine months in wood. It can be either 100% agave or mixto. Reposado Tequilas are the best-selling Tequilas in Mexico.
Añejo ("old") Tequila is aged in wooden barrels (usually old Bourbon barrels) for a minimum of 12 months. The best-quality anejos are aged 18 months to three years for mixtos, and up to four years for 100% agaves. Aging Tequila for more than four years is a matter of controversy. Most Tequila producers oppose doing so because they feel that "excessive" oak aging will overwhelm the distinctive earthy and vegetal agave flavor notes.

Mezcal and the Worm

The rules and regulations that govern the production and packaging of Tequila do not apply to agave spirits produced outside of the designated Tequila areas in Mexico. Some Mezcal distilleries are very primitive and very small. The best known mezcal come from the southern state of Oaxaca (wuh-HA-kuh), although it is produced in a number of other states. Eight varieties of agave are approved for Mezcal production, but the chief variety used is the espadin agave (agave angustifolia Haw).
The famous "worm" that is found in some bottles of Mezcal (con gusano -- "with worm") is actually the larva of one of two moths that live on the agave plant. The reason for adding the worm to the bottle of Mezcal is obscure. But one story, that at least has the appeal of logic to back it up, is that the worm serves as proof of high proof, which is to say that if the worm remains intact in the bottle, the percentage of alcohol in the spirit is high enough to preserve the pickled worm. Consuming the worm, which can be done without harm, has served as a rite of passage for generations of fraternity boys. As a rule, top-quality mezcals do not include a worm in the bottle.

All About Tequila and Mezcal

All Tequila is Mezcal, but not all Mezcal is Tequila. —Tequila marketing mantra

Tequila, and its country cousin Mezcal, are made by distilling the fermented juice of agave plants in Mexico. The agave is a spiky-leafed member of the lily family (it is not a cactus) and is related to the century plant. By Mexican law the agave spirit called Tequila can be made only from one particular type of agave, the blue agave (Agave Tequiliana Weber), and can be produced only in specifically designated geographic areas, primarily the state of Jalisco in west-central Mexico.

Mezcal is made from the fermented juice of other species of agave. It is produced throughout most of Mexico. Both Tequila and Mezcal are prepared for distillation in similar ways. The agave, also know as maguey (pronounced muh-GAY), is cultivated on plantations for eight to 10 years, depending on the type of agave. When the plant reaches sexual maturity it starts to grow a flower stalk. The agave farmer, or campesino, cuts off the stalk just as it is starting to grow. This redirects the plant growth into the central stalk, swelling it into a large bulbous shape that contains a sweet juicy pulp. When the swelling is completed, the campesino cuts the plant from its roots and removes the long sword-shaped leaves, using a razor-sharp pike-like tool called a coa. The remaining piña ("pineapple"—so-called because the cross-thatched denuded bulb resembles a giant green and white pineapple) weighs anywhere from 25 to 100 pounds.
At the distillery the piñas are cut into quarters. For Tequila they are then slowly baked in steam ovens or autoclaves (oversized pressure cookers) until all of the starch has been converted to sugars. For Mezcal they are baked in underground ovens heated with wood charcoal (which gives Mezcal its distinctive smoky taste). They are then crushed (traditionally with a stone wheel drawn around a circular trough by a mule) and shredded to extract the sweet juice, called aguamiel (honey water).
The fermentation stage determines whether the final product will be 100 percent agave or mixed ("mixto"). The highest-quality Tequila is made from fermenting and then distilling only agave juice mixed with some water. Mixto is made by fermenting and then distilling a mix of agave juice and other sugars, usually cane sugar with water. Mixtos made and bottled in Mexico can contain up to 40% alcohol derived from other sugars. Mixtos that have been shipped in bulk to other countries for bottling (primarily the United States) may have the agave content further reduced to 51% by the foreign bottler. By Mexican law all 100% agave or aged Tequila must be bottled in Mexico. If a Tequila is 100 percent agave it will always say so on the bottle label. If it doesn't say 100% it is a mixto, although that term is seldom used on bottle labels.

Source: Tastings.com

All About Scotch Whisky

Whisky is, in its most basic sense, a spirit that is distilled from grain. Sometimes the grain has been malted, sometimes not. It is aged, often for long periods of time, in wooden barrels (usually oak). This barrel-aging smoothes the rough palate of the raw spirit and adds aromatic and flavoring nuances along and the base amber hue, all of which set whiskies apart from white grain spirits such as Vodka, Gin and Aquavit, which are distilled closer to neutrality in taste, and then generally not aged in wood.
The basis of Scotch whisky is the heather-flavored ales made from barley malt that the Picts and their prehistoric ancestors brewed. Archeologists have found evidence of such brewing dating back to at least 2000 B.C. This ale (which is still produced today by at least one Scottish microbrewer) was low in alcohol and not very stable.
Starting in the ninth century, Irish monks arrived in Scotland to Christianize their Celtic brethren. Along with the Word of the Lord they brought the first primitive stills, which they had picked up during their proselytizing visits to mainland Europe during the Dark Ages. The local Picts soon found that they could create a stable alcoholic beverage by distilling their heather ale. Simple stills came to be found in most rural homesteads, and homemade whisky became an integral part of Gaelic culture.
As long as Scottish kings ruled the country from Edinburgh the status quo of whisky as just another farm product was more or less maintained. But the Act of Union in 1707 that combined England, Wales, and Scotland into the United Kingdom altered the Scotch whisky scene forever. The London government soon levied excise taxes on Scottish-made whisky (while at the same time cutting the taxes on English gin). The result was a predictable boom in illicit distilling. In 1790s Edinburgh it was estimated that over 400 illegal stills competed with just eight licensed distilleries. A number of present-day Scottish distilleries, particularly in the Highlands, have their origins in such illicit operations.
The Excise Act of 1823 reduced taxes on Scotch whisky to a tolerable degree. This act coincided with the dawn of the Industrial Revolution, and entrepreneurs were soon building new, state-of-the-art distilleries. The local moonshiners (called smugglers) did not go quietly. Some of the first licensed distillers in rural locations were threatened by their illicit peers, but in the end production efficiencies and the rule of law won out. The whisky that came from these distilleries was made primarily from malted barley that had been kiln-dried over peat fires. The smoke from these peat fires gave the malt a distinctive tang that made the Scottish product instantly identifiable by whisky drinkers all over the world.
The 19th century brought a rush of changes to the Scotch whisky industry. The introduction of column stills early in the 1830s led to the creation of grain whisky, a bland spirit made primarily from unmalted grains such as corn. Grain whisky in turn led to the creation of blended Scotch whisky in the late 1860s. The smooth blandness of the grain whisky toned down the assertive smoky character of the malt whiskies.
The resulting blended whisky proved to be milder and more acceptable to foreign consumers, particularly the English, who turned to Scotch whisky in the 1870s when a phylloxera infestation in the vineyards of Europe disrupted supplies of Cognac and Port—two of the mainstays of civilized living. Malt whisky distilleries were bought up by blending companies and their output was blended with grain whiskies to create the great blended brands that have come to dominate the market.

The malt whisky distilleries took a back seat to these brands and sold most or, in some cases, all of their production to the blenders. But the recent popular revival of malt whiskies has led most of the distilleries to come out with bottlings of their own products.
By the 1970s international liquor companies owned most of the malt whisky distilleries, a situation that continues to this day. Today, all Scotch malt whiskies are double or triple distilled in pot stills, whereas Scotch grain whiskies are made in column stills. Single Malt Scotch Whisky is malt whisky that has been produced at one distillery. It may be a mix of malt whiskies from different years (in which case the age statement on the bottle label gives the age of the youngest spirit in the mix).

The barley malt for Scotch whisky is first dried over fires that have been stoked with dried peat (a form of compacted grass and heather compost that is harvested from the moors). The peat smoke adds a distinctive smoky tang to the taste of the malt whisky. Vatted Malt Scotch Whisky is a blend of malt whiskies from different Scottish distilleries. Scotch Grain Whisky (which is rarely bottled as such) is made primarily from wheat or corn with a small percentage of barley and barley malt (the latter not being dried over peat fires). Blended Scotch Whisky is a blend of grain whisky and malt whisky.

Why Blended Scotch Whisky Is A Good Thing, Even If You Prefer Single Malts

It is a truism of religion that converts frequently become the most zealous of believers. Among freshly minted modern-day enthusiasts of Scotch malt whiskies, it is a frequently heard refrain that malt whiskies are superior to the blended article, and that the latter are just not worth bothering with. Personal taste is ultimately subjective of course, but single-malt drinkers should raise their hats in salute whenever a Dewar's or Johnnie Walker delivery truck drives by, because without these blended brands most of the remaining malt distilleries would not exist. Blended Scotch whiskies require a mix of dozens of different malt whiskies to be combined with grain whisky in order to create the desired blend. The individual percentages of each malt whisky may be small, but each contributes its unique character to the blend. A blender will thus need to buy or produce a large amount of different malt whiskies in order to maintain the consistency of the blend. Thus, for a malt whisky distillery, the single malt may get all of the glory, but the blends ultimately pay the bills.

Independent Merchant Bottlings

Before the present-day revival in popularity of single malt Scotch whiskies, a number of the 100 or so malt whisky distilleries did not bother to bottle their own product. Almost all of their production would be sold to blenders, directly or through brokers. The one exception to this rule was the relative handful of casks from each seasons production that would be sold to independent retail merchants or bottlers who would mature the whisky on their own, then at an age of their own choosing, bottle and sell them to the public. This commercial tradition was more prevalent before the rise of supermarket and discount liquor chains, but a handful of independent bottlers remain in Scotland. The best known of these are Cadenhead, Gordon & McPhail, and The Malt Whiskey Society. These merchant bottlings can offer interesting variations on official distillery bottlings, but that variance is not always a good thing. Caveat emptor.

Ghost Whiskies

The modern history of Scotch whisky has been a series of boom-and-bust cycles. In the late 1800s a large number of new distilleries were established, but at the turn of the century came a crash when financial hijinks among wholesale whisky merchants were brought to light. The industry revived, only to be disrupted by the advent of World War I and a prohibitionist mood in the government (it was at this same time that Britains famously odd hours of operation for pubs were established). National Prohibition in the United States disrupted sales to a major export market, but, oddly enough, far more whisky was shipped to Canada, the Bahamas and Mexico than had hitherto been the case (perhaps for transshipment to the United States?). World War II resulted in many distilleries turning to industrial alcohol production, but in the postwar years whisky production was boosted by substantial exports to the United States. All of these ups and downs have led to the phenomenon of distilleries being mothballed, reopened and mothballed again depending on the demands of the marketplace. In such cases, and also when plants are permanently closed down, their brands of single malt whiskies continue to live on in the marketplace for decades as the previously distilled whisky slowly finishes its aging time and is bottled. These "ghost" or "fossil" whiskies keep alive the proud names of distilleries that were torn down long ago and replaced by parking lots and housing developments.

Scotch Whisky Regions

The Highlands consist of the portion of Scotland north of a line from Dundee on the North Sea coast in the east to Greenock on the Irish Sea in the west, including all of the islands off the mainland except for Islay. Highland malt whiskies cover a broad spectrum of styles. They are generally aromatic, smooth and medium bodied, with palates that range from lushly complex to floral delicacy. The subregions of the Highlands include Speyside; the North, East and West Highlands; the Orkney Isles; and the Western Islands (Arran, Jura, Mull, and Skye).
The Lowlands encompass the entire Scottish mainland south of the Highlands except the Kintyre Peninsula where Campbeltown is located. Lowland malt whiskies are light bodied, relatively sweet, and delicate.
Islay is an island off the west coast. Traditional Islay malt whiskies are intensely smoky and pungent in character with a distinctive iodine or medicinal tang that is said to come from sea salt permeating the local peat that is used to dry the barley malt.
Campbeltown is a port located on the tip of the Kintyre Peninsula on the southwest coast that has its own distinctive spicy and salt-tinged malt whiskies.

Source: Tastings.com

Variations : Arak or Araq

One of the basic varieties, considered by many to be the prototypical arak, is distilled from grapes and anise. Numerous varieties of arak are popular in all the countries edging the Mediterranean, and in parts of the Far East.

In the Levant, it is distilled from fermented grape juice or, at times, sugar, and is considered by the inhabitants to be greatly superior to similar hard liquors in other countries. The same spirit is called Ouzo in Greece, Mastika in Republic of Macedonia and Bulgaria and Rakı (another form of the word arak) in Turkey; they are made from a variety of products like grain, molasses, plums, figs and potatoes.

Other similar drinks are the arak of Iraq, made from fermented date juice, and the zibib of Egypt, a peasant-made drink. An Iranian variant called Aragh-e Sagi (Persian: عرق سگی, literally dog's sweat) is produced without anise, and has a higher alcohol content than other varieties.
Further west, along the northern shores of the Mediterranean, the Italian anesone, French pastis and Spanish ojén, served as aperitifs or refreshers, are all sweeter versions of arak.

In the Far East, the similarly sounding arrack is a different beverage distilled from palm sap or rice and devoid of anise flavor (it is known as soju in Korea and shōchū in Japan).
The ABV differs from one version to another, with the most alcoholic reaching 90% or even more. The best quality arak is usually between 73% and 80%; when mixed with water it is diluted to 35-45%.
Traditionally, arak was generally of local or village manufacture, but in the last few decades it has increasingly been produced in large manufacturing plants. It has remained the preference of those who enjoy alcoholic drinks in the Middle East, in competition with the many drinks imported from the West.
In Iraq, Arak is sometimes referred to as the "lions' milk", corresponding with Turkish aslan sütü -- most likely due to its milky appearance, and high alcohol content thought to only be tolerated by people "as strong as lions."
Lebanon considers arak its traditional alcoholic beverage and the name Arak Zahlawi is a "controlled term of origin" given by the Lebanese people to arak produced in Zahleh, Beqaa Valley.

Source: Wikipedia

Preparation : Arak or Araq

It all begins with the vineyards, and the grapevine quality. The vine should be well mature, usually of a golden colour. The vineyards are not irrigated, they are left to the care of the Mediterranean climate, natural rain and sun. The grapes are cultivated in late September and October. The grapes are squeezed and put in barrels together with the juice (in Arabic El romeli), and left to ferment for three weeks. Occasionally the whole mix is stirred to release the CO2.
Now the first distillation, the goal is to get the alcohol out of the mixture that has fermented for three weeks. The distillation is done using the alembic or el romeli also al karkeh, made of copper. It's basically three parts. The lower being a container used to boil what's inside (on fire). The middle part collects the vapors coming out of the boiling ingredients. The third part is used to cool the vapor that will be transformed to liquid and collected on its way out, usually in a container of glass. So the mixture of all the fermented and squeezed grapes is put into the lower part and it is boiled at a temperature around 80°C (boiling temperature of alcohol), but below 100°C (boiling temperature of water). The idea is to collect the alcohol in the container without any water.
Now the second distillation, here is made the actual final product. The alcohol collected in first distillation is to be distilled again but this time mixed with aniseed. The whole alembic is washed to remove all the remains of the precedent distillation. The alcohol and the aniseed are mixed together in the lower part of the karkeh (called in Arabic ddessett). The ratio of alcohol to aniseed may vary (approximately 600 grams of anise to 4.5 gallons of alcohol),[citation needed] and it is one of the major factors in the quality of the final product. Another distillation takes place, usually on the lowest possible temperature. The procedure is very slow.
Traditionally a drinking party takes place at the same time. People would gather to help the producer and have a drinking party. This is one of the most prestigious and traditional parties of the Lebanese mountains. It usually takes place in November.
Note: Once the first distillation is done, it's not mandatory to have the second one immediately after.

Source: Wikipedia

Arak or Araq

Arak or araq is a clear, colourless, unsweetened aniseed-flavoured distilled alcoholic drink, produced and consumed in the Eastern Mediterranean and Northern African countries, Iran, Syria, Lebanon, Israel, the Palestinian Territories, Iraq, Jordan, and Egypt. The word comes from Arabic araq. Arak is not to be confused with the similarly named liquor, arrack (which in some cases, such as in Indonesia—especially Bali, also goes by the name arak).

Another similarly sounding word is aragh, which in Armenia stands for vodka, and not an aniseed-flavoured drink. Raki and ouzo are aniseed-flavored alcoholic drinks related to arak popular in Turkey and Greece. Arak (Oghi in Armenian) is also much stronger than the traditional Ouzo, taste and alcohol.

Arak is usually not drunk straight, but is mixed in approximately 1/3 arak to 2/3 water, and ice is then added. This dilution causes the clear liquor to turn an translucent milky-white colour; this is because anethole, the essential oil of anise, is soluble in alcohol but not in water. This results in an emulsion, whose fine droplets scatter the light and turn the liquid translucent, a phenomenon known as louching. Arak is also commonly mixed with teas and juices. Drinkers may also take arak with a chaser on the side. Arak is usually served with mezza, which could include dozens of small dishes, which many arak drinkers prefer as accompaniment rather than main courses.

When the main course of the meal is served, it may hardly be touched, in favour of these smaller dishes. It is also well appreciated with barbecues, along with garlic sauce.
Tradition requires that water is added before ice. If ice is added directly, it results in the formation of an aesthetically unpleasant skin on the surface of the drink, as the ice causes the fat to solidify out of the arak. If water is added first, the ethanol causes the fat to emulsify, leading to the characteristic milky colour. For the same reason some drinkers prefer not to reuse an arak-filled glass. In restaurants, when a bottle of arak is ordered, the waiter will usually bring a number of glasses along with it for this reason, whilst at home with regular drinkers it's deemed unnecessary.

Source: Wikipedia

Distillation of Arrack

Arrack is no other than a spirit produced by distillation from a vegetable juice called toddy, which flows out of the cocoanut tree. The operator provides himself with a parcel of earthen pots, climbs up the trunk of a cocoatree; and when he comes to the boughs, he cuts off one of the small knot or buttons, and applies the mouth of a bottle to the wound, fastening it to the bough with a bandage; in the same manner he cuts off others, and proceeds till the whole number is employed; this done, he leaves them until the next morning, when he takes off the bottles, which are mostly filled, and empties the juice into the proper receptacle.
When a sufficient quantity is produced, the whole put together, is left to ferment. When the fermentation is over, and the liquor is a little tart, it is put into the still, and fire being made, the still is suffered to work as long as that which comes has any considerable taste of spirit. The liquor thus procured is the low wise of arrack; and distilled again to separate some of its watery parts, and rectify it to that very weak kind of proof spirit in which state we find it.
Tungusian arrack is a spirituous liquor made by the Tartars of Tungusia, of mare's milk, left to sour, and afterwards distilled twice or thrice between two earthen pots closely stopped, whence the liquor runs through a small wooden pipe.

Source: www.publicbookshelf.com

Arrack

Arrack is a type of alcohol produced in Asia and parts of the Middle East. Traditionally, arrack has been produced from fermented palm sap, although ingredients like rice, other grains, sugarcane, and molasses can be used to produce arrack as well.

This beverage is quite popular in Indonesia and parts of Sri Lanka, and some mixed drink recipes call specifically for arrack since it has a distinctive flavor. Do not confuse arrack with arak, a Middle Eastern drink made from raisins; arak has a flavor like anise, similar to the Greek ouzo.

The history of arrack is probably quite old. Historical documents and works of ancient art depict the stages of arrack production, and the beverage was well established by the time European traders and explorers were introduced to it. Like other hard liquors, arrack is made by fermenting the primary ingredient and then distilling the result. The liquor has a flavor similar to rum, accompanied by a rich golden color.

Indonesia is a major producer of arrack; Indonesian arrack is sometimes labeled as “Batavia Arrack,” in a reference to the former name for Jakarta, capital of Indonesia.One of the most common types of arrack is arrack made with the sap of coconuts. To collect sap from coconut palms, workers climb the trees and cut into the flowers, gathering the resulting flow of sap in large containers. The sap is allowed to ferment into a mild palm wine which can be distilled into fiery coconut arrack.

In Indonesia, fermented sugarcane is the most common base for arrack, while fermented grains may be used in other parts of Asia.The quality of arrack varies widely, as is the case with many distilled spirits. Some producers pride themselves on making strong, clear arrack with an excellent flavor, while others focus on producing as much arrack as possible, sometimes to the detriment of the finished product.

Serious companies handle their arrack like famous brandy, rum, and whiskey producers, and the alcohol may be aged for flavor in various types of wood.Specialty import stores and liquor stores are good sources for arrack, and you may want to ask staff for product recommendations if you are not familiar with any of the brands that the store carries. The liquor can sometimes be difficult to find; if you have a recipe which calls for arrack, you can use rum as a replacement. Many punches include arrack, as the liquor is one of the traditional five base ingredients in punch.

Source: wisegeek.com

Rum: Its History and Significance

The history of Rum is the history of sugar. Sugar is a sweet crystalline carbohydrate that occurs naturally in a variety of plants. One of those is the sugar cane (Saccharum officinarum), a tall, thick grass that has its origins in the islands of present-day Indonesia in the East Indies. Chinese traders spread its cultivation to Asia and on to India. Arabs in turn brought it to the Middle East and North Africa where it came to the attention of Europeans during the Crusades in the 11th century.
As the Spanish and Portuguese began to venture out into the Atlantic Ocean, they planted sugar cane in the Canary and Azore Islands. In 1493 Christopher Columbus picked up cane cuttings from the Canaries while on his second voyage to the Americas and transplanted them to Hispaniola, the island in the Caribbean that is now shared by Haiti and the Dominican Republic. Portuguese explorers soon did likewise in Brazil.
The Caribbean basin proved to have an ideal climate for growing sugar cane, and sugar production quickly spread around the islands. The insatiable demand in Europe for sugar soon led to the establishment of hundreds of sugar cane plantations and mills in the various English, Spanish, French, Portuguese, and Dutch colonies. These mills crushed the harvested cane and extracted the juice. Boiling this juice caused chunks of crystallized sugar to form. The remaining unsolidified juice was called melazas (from"miel," the Spanish word for honey); in English this became molasses.
Molasses is a sticky syrup that still contains a significant amount of sugar. Sugar mill operators soon noticed that when it was mixed with water and left out in the sun it would ferment. By the 1650s this former waste product was being distilled into a spirit. In the English colonies it was called Kill Devil (from its tendency to cause a nasty hangover or its perceived medicinal power, take your choice) or rumbullion (origins uncertain), which was shortened over the years to our modern word Rum. The French render this word as rhum, while the Spanish call it ron.
Locally, Rum was used as cure-all for many of the aches and pains that afflicted those living in the tropics. Sugar plantation owners also sold it, at discounted prices, to naval ships that were on station in the Caribbean in order to encourage their presence in local waters and thus discourage the attentions of marauding pirates. The British navy adopted a daily ration of a half-pint of 160 proof Rum by the 1730s. This ration was subsequently modified by mixing it with an equal amount of water to produce a drink called grog. The grog ration remained a staple of British naval life until 1969.
This naval-Rum connection introduced Rum to the outside world and by the late 17th century a thriving export trade developed. The British islands shipped Rum to Great Britain (where it was mixed into Rum punches and replaced gin as the dominant spirit in the 18th century) and to the British colonies in North America where it became very popular. This export of Rum to North America, in exchange for New England lumber and dried cod (still a culinary staple in the Caribbean) soon changed over to the export of molasses to distilleries in New England. This was done in order to avoid laws from the British parliament, which protected British distillers by forbidding the trade in spirits directly between colonies. This law was, at best, honored in the breech, and smuggling soon became rampant.
The shipping of molasses to make Rum in New England distilleries became part of the infamous "slavery triangle." The first leg was the shipment of molasses to New England to make Rum. The second leg was the shipment of Rum to the ports of West Africa to trade for slaves. The final leg was the passage of slave ships to the sugar plantations of the Caribbean and South America where many of the slaves were put to work in the sugar cane fields.
The disruption of trade caused by the American Revolution and the rise of whisky production in North America resulted in the slow decline of Rums dominance as the American national tipple. Rum production in the United States slowly decreased through the 19th century, with the last New England Rum distilleries closing at the advent of National Prohibition in 1920. The famed rumrunners of the Prohibition era were primarily smuggling whiskey into the United States.
In Europe the invention of sugar extraction from the sugar beet lessened the demand for Caribbean sugar, reducing the amount of molasses being produced and the resulting amount of Rum being distilled. Many small plantations and their stills were closed. Rum production receded, for the most part, to countries where sugar cane was grown.
The modern history of Rum owes a lot to the spread of air conditioning and the growth of tourism. In the second half of the 20th century, modern air conditioning made it possible for large numbers of people to migrate to warm-weather regions where Rum remained the dominant spirit. Additionally, the explosive increase in the number of North American and European tourists into Rum-drinking regions lead to a steady rise in the popularity of Rum-based mixed drinks. Nowadays White Rum gives Vodka serious competition as the mixer of choice in a number of distinctively nontropical markets.
Aged Rums are gaining new standing among consumers of single malt Scotch whiskies, Armagnacs, and small-batch Bourbons who are learning to appreciate the subtle complexities of these Rums. The pot still Rums of Guyana and Jamaica have a particular appeal for Scotch whisky drinkers (it is no accident that the Scottish whisky merchant and bottler Cadenhead also ages and bottles Demerara Rum), while the subtle and complex rhums of Martinique and Guadeloupe mirror the flavor profiles of the top French brandies in Cognac and Armagnac.

Source: Tastings.com

Rum Regions

• The Caribbean is the epicenter of world Rum production. Virtually every major island group produces its own distinct Rum style.
• Barbados produces light, sweetish Rums from both pot and column stills. Rum distillation began here and the Mount Gay Distillery, dating from 1663, is probably the oldest operating Rum producer in the world.
• Cuba produces light-bodied, crisp, clean Rums from column stills. It is currently illegal to ship Cuban Rums into the United States.
• The Dominican Republic is notable for its full-bodied, aged Rums from column stills.
• Guyana is justly famous for its rich, heavy Demerara Rums, named for a local river, which are produced from both pot and column stills. Demerara Rums can be aged for extended periods (25-year-old varieties are on the market) and are frequently used for blending with lighter Rums from other regions. Neighboring Surinam and French Guyana produce similar full-bodied Rums.
• Haiti follows the French tradition of heavier Rums that are double-distilled in pot stills and aged in oak casks for three or more years to produce full-flavored, exceptionally smooth- tasting Rums. Haiti also still has an extensive underground moonshine industry that supplies the voodoo religious ritual trade.
• Jamaica is well known for its rich, aromatic Rums, most of which are produced in pot stills. Jamaica has official classifications of Rum, ranging from light to very full-flavored. Jamaican Rums are extensively used for blending.
• Martinique is a French island with the largest number of distilleries in the Eastern Caribbean. Both pot and column stills are used. As on other French islands such as Guadeloupe, both rhum agricole (made from sugar cane juice) and rhum industriel (made from molasses) are produced. These Rums are frequently aged in used French brandy casks for a minimum of three years. Rhum vieux (aged Rum) is frequently compared to high-quality French brandies.
• Puerto Rico is known primarily for light, very dry Rums from column stills. All white Puerto Rican Rums must, by law, be aged a minimum of one year while dark Rums must be aged three years.
• Trinidad produces mainly light Rums from column stills and has an extensive export trade.
• The Virgin Islands, which are divided between the United States Virgin Islands and the British Virgin Island. Only the US Virgin Islands still produce Rum, predominately making light, mixing rums from column stills, although there are some fine dark and aged sipping Rums made by the most significant producer Cruzan. These Rums, and those of nearby Grenada, also serve as the base for bay Rum, a classic aftershave lotion.
• Guatemala and Nicaragua are noteworthy in Central America where a variety of primarily medium-bodied Rums from column stills that lend themselves well to aging. They have recently begun to gain international recognition
• Brazil produces vast quantities of mostly light Rums from column stills with unaged cane spirit called Cachaça (ca·sha·sa) the best-known example
• Venezuela makes a number of well-respected barrel-aged golden and dark Rums.
• The United States has a handful of Rum distilleries in the south, producing a range of light and medium-bodied Rums that are generally marketed with Caribbean-themed names.
• Canada’s 300-year-old tradition of trading Rum for dried cod fish continues in the Atlantic Maritime provinces of Newfoundland and Nova Scotia where golden Rums from Antigua, Barbados, and Jamaica are imported and aged for five years. The resulting hearty Rum is known locally as Screech.
• Europe is primarily a blender of imported Rums. Both the United Kingdom and France import Rums from their former colonies in the Caribbean for aging and bottling. Heavy, dark Jamaican Rums are imported into Germany and mixed with neutral spirit at a 1:19 ratio to produce Rum verschnitt. A similar product in Austria is called Inlander Rum.
• Australia produces a substantial amount of white and golden Rums in a double- distillation method utilizing both column and pot stills. Rum is the second most popular alcoholic beverage in the country after beer. Light Rums are also produced on some of the islands in the South Pacific such as Tahiti.
• Asia Rums tend to follow regional sugar cane production, with white and golden Rums from column stills being produced primarily in the Philippines and Thailand.

Source: Tastings.com

Classifications and Distillation of Rum

Distillation of Rum

Rum is distilled in the manner described in the introductory chapter of this book. The choice of stills does, however, have a profound effect on the final character of Rum. All Rums come out of the still as clear, colorless spirits. Barrel aging and the use of added caramel determine their final color. Since caramel is burnt sugar, it can be truthfully said that only natural coloring agents are used.
Lighter Rums are highly rectified (purified and blended) and are produced in column or continuous stills, after which they are usually charcoal-filtered and sometimes aged in old oak casks for a few months to add a degree of smoothness. Most light Rums have minimal flavors and aroma, and are very similar to Vodka, particularly those brands that have been charcoal-filtered. Heavier Rums are usually distilled in pot stills; similar to those used to produce Cognacs and Scotch whiskies. Pot stills are less "efficient" than column stills and some congeners (fusel oils and other flavor elements) are carried over with the alcohol. Some brands of Rum are made by blending pot and column distilled Rums in a manner similar to Armagnac production.

Classifications of Rum

White Rums are generally light-bodied (although there are a few heavy-bodied White Rums in the French islands). They are usually clear and have a very subtle flavor profile. If they are aged in oak casks to create a smooth palate they are then usually filtered to remove any color. White Rums are primarily used as mixers and blend particularly well with fruit flavors.
Golden Rums, also known as Amber Rums, are generally medium-bodied. Most have spent several years aging in oak casks, which give them smooth, mellow palates.
Dark Rums are traditionally full-bodied, rich, caramel-dominated Rums. The best are produced mostly from pot stills and frequently aged in oak casks for extended periods. The richest of these Rums are consumed straight up.
Spiced Rums can be white, golden, or dark Rums. They are infused with spices or fruit flavors. Rum punches (such as planters punch) are blends of Rum and fruit juices that are very popular in the Caribbean.
Añejo and Age-Dated Rums are aged Rums from different vintages or batches that are mixed together to insure a continuity of flavor in brands of Rum from year to year. Some aged Rums will give age statements stating the youngest Rum in the blend (e.g., 10-year-old Rum contains a blend of Rums that are at least 10 years old). A small number of French island Rums are Vintage Dated

Source: Tastings.com

All About Rum

There’s nought no doubt so much the spirit calms as rum and true religion" – Lord Byron Fifteen men on a dead man’s chest, Yo, ho, ho and a bottle of Rum. – 17th century 401(k) savings plan for buccaneers

Rum, and its fraternal twin, cane spirit, are made by distilling fermented sugar and water. This sugar comes from the sugar cane and is fermented from cane juice, concentrated cane juice, or molasses. Molasses is the sweet, sticky residue that remains after sugar cane juice is boiled and the crystallized sugar is extracted.
Most Rum is made from molasses. Molasses is over 50% sugar, but it also contains significant amounts of minerals and other trace elements, which can contribute to the final flavor. Rums made from cane juice, primarily on Haiti and Martinique, have a naturally smooth palate.
Depending on the recipe, the "wash" (the cane juice, or molasses and water) is fermented, using either cultured yeast or airborne wild yeasts, for a period ranging from 24 hours for light Rums up to several weeks for heavy, full varieties.

Source: Tastings.com