The following are brief descriptions of the major spirits used throughout most bars.
Vodka
Vodka is a neutral spirit that traditionally lacks a distinctive character, aroma, taste or color. It originated in Russia during the 14th century and its name is derived from Voda, the Russian word for water. Vodka has been the most popular selling individual spirit in the United States for some time now, all but replacing gin as the base in the much-loved Martini. Vodka can be produced from potatoes, grains, corn, wheat or even more unconventional items such as grapes.
Rum
Popular in Central and South America, rum is distilled from fermented molasses or sugar cane. Rum gets its name from saccharum, the Latin word for sugar. Rum can be produced wherever sugar cane is grown. Its history dates back to the 17th century, when rum was first produced in the West Indies. Rum is typically classified as light, dark or flavored.
Tequila
Tequila is a Mexican liquor distilled from the fermented juices taken from the Blue Agave plants. Its history dates back to the early 1800’s, where the production of this spirit first took place in the Tequila Region, located in the state of Jalisco. Mexican law mandates that tequila must be made of at least 51 percent Agave or else it is considered mescal. In addition, any tequila that isn’t made up of 100 percent Blue Agave is considered a mixto. There are three varieties of tequila. Blanco is unaged and clear in color. Reposado is amber and has been aged in oak from two months to one year. Añejo is a dark amber color and has been aged in oak barrels for between one and three years.
Gin
Gin is a flavored spirit that is created by redistilling a high proof neutral spirit in the presence of juniper berries and other flavoring agents. Gin originated in Holland during the 17th century by Franciscus de la Boe (known as Doctor Sylvius); a seventeenth century physician and professor of medicine at the University of Leyden. Originally named Genièvre by Boe for the French word for Juniper berry, it was then shortened to Gin by the English in the late 17th century. Gin gets its distinctive flavor from the botanicals that it is redistilled with. Some of the common ingredients added are juniper berries, coriander, cassia bark, and angelica root. There are four distinct varieties of gin, London Dry, Old Tom, Plymouth and Dutch.
Scotch Whisky
Scotch whisky is simply a whisky that has been produced at a distillery in Scotland. True scotch must adhere to the rules set forth in the Scotch Whisky Order of 1990. Scotch must be distilled from water and malted barley and can be fermented using only yeast. The spirit must be distilled at an alcoholic strength of less than 94.8 percent by volume so it retains the flavor of the raw materials. Scotch is bottled with the addition of no other substance with the exception of water and caramel spirit. There are four categories of scotch, single malt, vatted malt, blended and single grain. Scotch must have been aged for at least three years. The ages on scotch labels signify the youngest scotch in the mix. Scotch drinkers agree that a good scotch must have been aged for at least 10 years.
Bourbon, Canadian, and Tennessee Whisky
Bourbon is an American whisky that consists of between 51 and 79 percent corn. The remainder is made with barley, wheat and rye. The spirit is aged in new charred oak barrels typically between two and four years. Bourbon must be at least 80 proof, or 40 percent alcohol by volume.
Canadian whisky is created using grains, barley, wheat and rye, but there is no law that requires any ingredient to be dominant. The Canadian Government requires that the spirit must be aged for at least three years, although most are aged between six and eight years.
Tennessee whiskey contains at least 51 percent corn, with barley, wheat and rye making up the rest. The whiskey must be filtered through maple charcoal before its aging process, which typically lasts for at least four years.
Cordials
Cordials, or liqueurs, are sweet alcoholic beverages that have been flavored with a variety of botanicals. Typically, cordials contain little alcohol. Cordials can be broken into different categories, including fruit, cream, coffee, anise, chocolate and nut flavored liqueurs.
Each spirit has a unique flavor and history. Include these in your beverage program and expect your guests to raise a glass in your hono
