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Liquor
Discover your favorite brands and blends
This Liquor Guide
covers vodka, aquavit, gin, rum, tequila, scotch and Irish whiskey, North American whiskey, brandy, liqueurs and bitters, addressing what each spirit is made of, how it’s made, its history, the various flavors that exist and even the numerous brands available.
Liquor History, Production, and Enjoyment |
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Spirits |
The Complete Book of Spirits
This guide explain the difference between potato and wheat vodkas, or
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Liquor
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The word liquor generally refers to distilled beverages low in sugars and containing at least 35% alcohol by volume. Gin, vodka, rum, whiskey, brandy, and tequila are types of spirits. Alcohol first appeared in Europe in the mid 12th century among
alchemists, who were more interested in medical "elixirs" than making gold from lead. It first appears under the name aqua ardens,
eau de vie (burning water, life water). Liqueurs |
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Bourbon
A uniquely American product. Contrary to popular belief, Bourbon does not have to be distilled in Kentucky. To be considered bourbon, the whiskey must consist of no less than 51% corn and then aged for no less than 2 years in new charred oak barrels. Since 1984, a new breed of bourbon has emerged; the Single Barrel. The name describes it perfectly. This bourbon comes from a single barrel, which is usually aged for an extended period of time. More |
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Brandy, Cognac, Armagnac
All brandies come from distilled wines. Brandy can come from either the distillate of grape wine, or from any fermented fruit. The word Brandy comes from the Dutch word brandewijn, meaning, burnt wine. It was introduced to Northern Europe from France and Spain by Dutch traders in the 16th century.
Armagnac, Calvados, Cognac, Grappa... More |
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Gin
Gin is made from the distillation of white grain spirit and juniper berries,
which provide its distinctive flavor. The taste of ordinary gin is very dry, and
as such it is rarely drunk on its own. The most common style of gin, typically
used for mixed drinks, is "London dry gin", which refers not to a marque, brand, or origin, but to a distillation process. London dry gin is a high proof spirit.
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Rum
Rum is produced in a variety of styles. Made from sugarcane juice or molasses, all rums are distilled clear. Light rums are commonly used in mixed drinks, while golden and dark rums are appropriate for use in cooking as well as cocktails.
Production processes have improved greatly in the last five centuries. Premium brands of rum are also available that are made to be consumed neat or on the rocks.
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Single Malt Scotch
The uniqueness of the Single Malt come from external factors during the distillation and ageing. First, the barley is malted and then dried. Drying is done with a variety of products from wood and coal to peat. Oak casks are generally used. Traditionally sherry casks were used, but now, a large number of distilleries use old bourbon casks, as well as used wine casks. More |
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Scotch Whisky
Scotch whisky is a whisky made in Scotland. In North America, the term is often abbreviated to "Scotch". In Great Britain, the term whisky almost always refers to Scotch whisky, and the term "Scotch" is rarely used by itself. Whisky has been produced in Scotland for hundreds of years. Malt whisky must contain no grain other than malted barley and be distilled in pot stills. Grain whisky may contain unmalted barley or other malted or unmalted grains. More |
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Tequila, Mezcal
The Mixto are tequila (minimum 51% agave) that is blended with cane spirits. These are usually the cheaper brands. They are primarily used for mixed drinks and the flavored brands. The Reposado is aged a minimum of 3 months in wooden casks. The Anejo is aged for a minimum of 1 year in the casks. Mezcal is closely related to Tequila but it is produced in the Oaxaca region. More |
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Whiskey
After prohibition was abolished in 1933, the Federal Alcohol Administration allocated the importation of 3,314,443 gallons of whiskey (we're guessing for medicinal purposes). Most of this came from Canada. Irish whiskey, like scotch, is a barley derivative. It's often cut with neutral grain spirits. The malt - half-sprouted barley with oats - is dried in a closed kiln so there's no smoky flavor.
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