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Summary International Hospitality Management - module HOP - Spirits
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Summary about all the Spirits lectures - Module HOP (hospitality operations performance) - Study International Hospitality Management
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Spirits & LiqueursLecture 1
Production spirits (= strong alcoholic beverages >30%)
> Alcoholic fermentation:
Only the fermentation of yeast + sugar isn't enough to get >30% alcohol. Because this fermentation
stops around 15% of alcohol. You can do three things to get more alcohol:
1. Add more pure alcohol.
2. Distillation process; The Pot Still Distillation Process (traditional method)
Equipments: heater, swan's neck and condenser.
Boiling points / Evaporation:
- methanol 65 degrees Celsius
- ethanol 78,3 degrees Celsius --> focus point!
- prophanol 97 degrees Celsius
- water 100 degrees Celsius
Usually you still not have enough alcohol to get above the 30%, then you can repeat it.
All the ''Impurities'' give this method a full flavour aroma.
3. Distillation process: Fraction Distillation (column still / continious still)
Produce quicker and cheaper alcohol, it can produce till 98% alcohol.
Disadvantage: less taste because all the ''impurities'' are removed.
> Smoothening / finishing (= make the taste softer)
1. Maturation on wood, oak aged:
Oak barrels to smoothen the aroma, for colour and secondary aroma's
Used by whiskeys and cognac. Traditional method but rather expensive and maturation time takes
long.
2. Sweetening with caramelised sugar:
For colouring and a more smooth taste: give a less complex taste but is cheaper than the maturation
on wood. Used by production of ''unpretentious'' spirits.
3. Charcoal filtering:
Removing impurities and harsh flavours. Used by clear, neutral spirits (wodka or white rum)
Whisky (= distilled beer).
Scottisch whisky:
1. Malt whisky (single/vatted)
- only malted barley used
- double pot still distillation
- single malt: from one specific distillery (no blending)
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