Liquor
The term “liquor” generally refers to a pure, distilled spirit, usually at least 80 proof (40% alcohol). The modern bartender typically encounters 6 types of liquor on a daily basis:
“Distilling” is the act of converting an alcoholic liquid to a vapor form, then
condensing it back into (a much stronger) liquid form. Generally, the base ingredient consists of a grain mash or fruit to which yeast is added. This causes a process called fermentation. In fermentation, the yeast converts the sugars in the mash to alcohol. After fermentation, the liquid portion of the mash is generally separated from the solids. This liquid is then heated; because of the different boiling points of water and alcohol (212F [100C] and 173F [78.5C], respectively), the alcohol vapors that arise can be trapped and then re-condensed to create a liquid with comparatively high alcohol content.
In the bar,
the various brands are generally divided by quality (hence price) into the
following categories: well (cheap), call (better), premium (for the discerning palate), and super premium (Dad’s buying). The last category is sometimes
divided into more categories, but these simply serve to create a more complex
price structure for a high quality spirit.
Whisk(e)y
-traditionally, two basic categories “blended and straight”
-blended whiskey- mixtures of several different types of whiskey, possibly even different distillers
-straight whiskey- unmixed or mixed only with whiskey from the same period and distiller
-generally comes from fermented cereal grains, the specific type gives rise to the type of whiskey
Scotch: primarily from barley, which is fermented and heated over a peat fire (smoky flavor)
Irish: much like Scotch, except that the barley is not heated over a peat fire
-also tends to be distilled more than once (typically three times)
Bourbon: predominant ingredient is corn (at least 51%)
-also employs a sour mash technique, in which a portion of the mash from the previous
batch (this portion is called the “backset’) is included with the new mash
-first
produced in
-can be further divided into “
Canadian/rye: as you can guess, the mash ingredients are at least 51% rye
-other
types of whiskey are produced in
generally used to mean a rye whiskey, though this term is becoming somewhat arcane
Others: many other whiskeys are produced which do not fall into the above categories; these fall
under the generic heading of “whiskey”
Scotch Bourbon Whiskey
Well: Lauders Old Crow Heaven Hill
Call: Cutty Sark Jim Beam Seagram’s 7
Premium: Johnnie Walker Black Jack Daniel’s Crown Royal
Super Premium: McCallan, JW Blue Gentleman Jack Black Velvet
Notable uses: whiskey is the primary ingredient in the
Other popular drinks: whiskey is not widely mixed with other liquors, though it is commonly used in highballs and shots. A favorite shot is the Three Wise Men, or its younger brother, the Four Horsemen. Scotch is used in the Godfather and the Rusty Nail.
Gin
History:
-invention attributed to Franciscus de la Boe, a Dutch professor of medicine, who intended it for medicinal purposes
-the word comes from the French name for the juniper berry, “genièvre”
-altered by the Dutch to “genever”
-later shortened by the English (because they couldn’t
pronounce it) to “gin”
Production:
-the chief flavoring agent in gin is the juniper berry
-other flavoring agents include botanicals, such as orris, angelica, lemon and orange peels, various barks, and seeds like coriander, fennel, and anise
-the Dutch type is fairly difficult to find in this country and doesn’t mix well
-the dry type is the standard variety in this country and that with which you are no doubt the more familiar
well:
calls: Beefeater, Boodles, Gordon’s
premium: Tanqueray,
super premium:
Notable uses: Gin was the original liquor for the martini, though vodka has become the other standard base. Also used in the Gibson and the gimlet
Other popular drinks: gin and tonic, Singapore Sling, Tom Collins
Vodka
-defined by law in the U.S. as “neutral spirits so distilled or so treated after distillation…as to be without distinctive character, aroma, taste, or color”
-vodka is a neutral spirit which can technically come from any agricultural product, though it generally comes from grains or potatoes
-generally two methods are employed to ensure purity: distillation and filtration
-distillation: the finer vodkas are generally distilled several times, usually from 3 to 6
-filtration: typically charcoal filtering is used
-while
-also contrary to popular belief, very few vodkas today are produced from potatoes-unlike most other liquors, small amounts of lightly aromatic substances are permitted as flavoring additives in vodka
-the traditional flavors of lemon and pepper have recently been joined by a plethora of other flavors, including vanilla, strawberry, orange, cinnamon, etc.
-many people agree that vodka is the spirit least likely to cause a hangover
-helpful hint for faking it: if the name includes “Moscow”, “Russia”, or something to that effect, or something about a “potato”, it probably has vodka in it
Well:
Call: Smirnoff
Premium: Stolichnaya, Absolut (sadly, premium in price, not taste)
Super Premium: Chopin, Belvedere, Grey Goose
Notable uses: like gin, vodka can be the key ingredient in the martini, Gibson, and gimlet
Other popular drinks: because of the neutral (unflavored) nature of vodka, it is arguably the best mixer, and the list of drinks which include it is nearly endless. Some of the classics include the Screwdriver, Baybreeze, Seabreeze, Black Russian, and Moscow Mule.
Rum
-made from sugarcane products
-ranges from colorless and light-bodied to dark brown and heavy
-rum is distilled from either molasses or sugar cane juice
-rum must be aged for several months or even years, so that the acids, esters, and alcohol bind together in a way that will be pleasant tasting
-for the most part, rum is divided into three categories:
-by far the sweetest of the liquors, rum is the key ingredient in “tropical” drinks and is the most appropriate liquor to be used with heavier, sweeter juices
-typically, when rum is the dominant flavor of the cocktail (Hurricane, Collins), Jamaican rum will be used; when the mixer dominates (Pina Colada, Strawberry Daiquiri), Puerto Rican rum is the right choice
-unlike most of the other liquor families, rum has not seen the connoisseur-grade labels develop to a great extent. While a number of finer labels do exist with a small but devoted core of supporters, the standard “macro-brewed” rums will serve the average bartender quite well
Well: Heaven Hill
Call: Bacardi Silver (Bacardi Light in restaurant lingo), Captain Morgan
Premium:
Notable uses: Anything with an umbrella or aptly described as “Froo-Froo”
Popular drinks: Daiquiri, Hurricane, Rum Runner, Cuba Libre.
Tequila
-comes from the agave cactus
-named after the town of
-only the agave spirit produced in Jalisco can legally bear the name “tequila”
Production:
-a yellow or gold color results when tequila is aged in oak barrels; otherwise, it is naturally clear
-tequila really became big in the
-in recent years, tequila prices have risen dramatically because demand has seriously outpaced supply
-agave plants require at least 10 years to mature
-in the last five years, the industry has witnessed a sharp rise in tequila’s popularity, thanks especially to designer/connoisseur tequilas
-a number of producers have hired armed guards to guard their agave crops
-another product, called mescal, is basically tequila that is produced outside of Jalisco; it is usually only distilled once and has a stronger flavor, but it is virtually indistinguishable from tequila to the uninitiated drinker
-for you shot fans out there who get confused easily, it’s: 1. salt 2. tequila 3. lemon
Well: El Tesoro, Conquistador
Call: Jose Cuervo Gold
Premium: Jose Cuervo 1800, Sauza Commemorativo
Super Premium: Jose Cuervo Riserva de la Familia, Sauza Tres
Generacion
Notable use: Margarita and its offspring
Other popular drinks:
Brandy
-brandy is among the oldest of the liquors, dating back to the Middle Ages
-the term “brandy”, in general usage, refers to the spirit that results from the distillation of wine
-after distillation, brandy is clear; the rich color results from aging in oak barrels
-from the Dutch word brandewijn, meaning “burnt wine”
-perhaps the most famous type of brandy is
-much like the famous “every square
is a rectangle, but not every rectangle is a square” conundrum, all
-
-because brandy is produced from a fruit product, it is naturally sweet, and thus lends itself well to drinks involving sweeter mixers
-non-Cognac brandies above the “Call” level are difficult to find, as most people who enjoy brandy enough to want the premium level are quite willing to pay for good Cognac
-it is important to note that brandy can also be produced with various fruit flavors from the fermented mash of those fruits, but these are generally considered liqueurs more than “real” brandy (e.g. cherry brandy, blackberry brandy)
Well: Hartley
Call: Christian Brothers
Premium: Remy Martin V.S., Courvoisier V.S., Martell V.S., Hennessy V.S.
Super Premium: Remy Martin V.S.O.P., Courvoisier V.S.O.P., Martell V.S.O.P., Hennessy V.S.O.P.
Notable use: The French brandies are typically ordered
alone, in a glass called a “snifter”, as an after-dinner drink. Brandy can also
be used as a sweeter base for a
Other popular drinks: Sidecar, Brandy Alexander, Stinger.