Diploma Unit 4 - Flavoured Spirits

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Majority are made using

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an HRS

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In effect the distillate might otherwise be sold as vodka but

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flavours come from either fruits or botanical.

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Desired fruit can be places in alcohols of months or heat can be added

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which is known as maceration

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adding flavours through distillation in a cage

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used for gins & can be conducted inside the still

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Perlocation is

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dripping the spirit through the botanicals. no max. time in law

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Gin Botanicals include

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Juniper, Coriander seed, angelica root, orris root, & dried citrus peel

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Gin influenced by the

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HRC chosen. Grain based = crisp. Sugar cane based = softer

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Gin can only be made from an HRS of 96% &

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must taste primarily of juniper

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Distilled Gin (law)

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must be made by redistilling a 96% HRC with juniper berries & other natural botanicals. Bottles at min. 37.5%

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London Dry gin (law)

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identical to gin except that NO other flavours or sweeteners may be added to the distillate

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Jenever / Genever

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juniper based spirit protected by geographical indication limiting its production to Belguim, the Netherlands & Very North of France

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Aniseed & other flavoured spirits are all made using a complex recipe of botanicals but

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all usually share a common flavour compound known as anethole (star anise & fennel flavours)

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Aniseed & other flavoured spirits also share

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a characteristic known as pouching - they will grow hazy is water is added.

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Absinthe - key ingredient is wormwood. but no legal definition colour

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comes from post maceration from petite wormwood, hyssop/Melissa. many mimics but they will not louch

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Absinthe production

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ingredients are macerated for 24 hours in alcohol, wine based but can be HRC too. redistilled with botanicals to around 80%

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Thujone is a toxin found in absinthe & is limited in the US to 10 parts per million.

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In the EU spirits are made with the species artemisia & levels are allowed to be 35ppm.

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Pernod & Pastis (Ricard) emerged after the ban of absinthe.

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only 4 main ingredients but is all about their quality. Chinese star anise, fennel, liquorice root & herbs from provence

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Ouzo

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is the Greek equivalent of Pernod

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Raki is Turkish and based on raisin, grape spirit called suma

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this is then diluted & the spirit is distilled with anise & again diluted/sweetened like Pernod

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Bitters - Aperitif: these are now usually drunk

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as a palate cleanser before a meal. e.g.. Campari from Italy. Aperol is similar but weaker

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Bitters - Digestifs: are split into 2 sections sweet & overly bitter

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Sweet include Italy's Averna, CZ Becherovka & Hungary's Unicum. Jagermeister is an example of the overly bitter & intended to be drunk as a tonic.