Good Afternoon Everyone!
Welcome to our presentation about “High-End’s Alcohols”.
Can everyone see and hear at the back?
Ok. Good. So let's introduce ourselves:
My name is Marta and this is Konrad. We are travellers with a very specific hobby – we are seeing the world, tasting the most popular kinds of alcohols and rate them.
Today, we have divided this presentation into 2 sections:
In a first part of it, we want to relate you what exactly is a “High-End’s Alcohol” and call over the most important and famous kinds of this alcohols. We will speak for about 10 minutes.
After that we will continue our presentation.
So in a second part of it we want to show you some interesting information about “Who is drinking High-End’s Alcohols”.
If you have any questions, please feel free to interrupt.
OK! For the beginning I want to tell you a short story:
One day, when I was making a shopping, a woman behind me in the queue ask saleswoman about a little bottle of brandy. She need it to make some cake. Saleswoman said, that she don’t have any brandy but only a small bottle of bourbon. Can saleswoman suggest this type of exchange? Let’s check!!
High-End’s alcohols describes alcohols that have an overdone, smoky, toasty or singed edge. The price of that alcohols can be very big, prices range from 20$ to even 100,000$!. For example: Wray and Nephew Jamaican Rum from 1940 costs about 51,000$ per bottle!
2. Types of “High-End’s alcohols”
Brandy:
- Cognac
- Pisco
- Armagnac
Whisky/whiskey:
- Scotch whisky
- Bourbon
- Tennessee Whiskey
- Japanese whisky
Rum:
- Light Rum
- Dark Rum
Ok , so let’s begin with first type of alcohol, Brandy:
BRANDY is a spirit produced by distilling wine. Brandy generally contains 35%–60% alcohol by volume and is typically taken as an after-dinner drink. Some brandies are aged in wooden casks, while some are simply coloured with caramel colouring to imitate the effect of such aging. Brandy is also produced from fermented fruits other than grapes, but these products are typically named eaux-de-vie.
We will present you some kinds of brandy:
*Cognac - named after the town of Cognac in France, is a variety of brandy. It is produced in the wine-growing region surrounding the town from which it takes its name, in the French Departements of Charente. In particular, it must be made from specified grapes named Ugni Blanc, known locally as Saint-Emilion, it is the one most widely used at the present time. In addition, the brandy must be twice distilled in copper pot stills and aged at least two years in French oak barrels from Limousin or Troncais. The most famous brands: Hennessy, Camus
*Pisco - is a colorless or yellowish-to-amber colored grape brandy produced in winemaking regions of Peru and Chile. Pisco was developed by Spanish settlers in the 16th century as an alternative to orujo, a pomace brandy that was being imported from Spain. The most famous brands: Mistral, Guacamayo
*Armagnac - is a distinctive kind of brandy produced in the Armagnac region in Gascony, southwest France. It is distilled from wine usually made from a blend of Armagnac grapes, including Baco 22A, Colombard, and Ugni Blanc, using column stills rather than the pot stills used in the production of Cognac. The resulting spirit is then aged in oak barrels before release. The most famous brands: BARON DE CASTELNEAU, BARON GASTON LEGRAND.
In the next part of our presentation we will talk about whisky’s and whiskey’s .
WHISKY OR WHISKEY is a type of distilled alcoholic beverage made from fermented grain mash. Different grains are used for different varieties, including barley, malted barley, rye, malted rye, wheat, and corn. Whisky is typically aged in wooden casks, made generally of charred white oak. Whisky is a strictly regulated spirit worldwide with many classes and types. The typical unifying characteristics of the different classes and types are the fermentation of grains, distillation, and aging in wooden barrels.
The spelling whisky is generally used in Canada, Japan, Scotland, and Wales, while whiskey is more common in Ireland and the United States. the spelling difference is simply a matter of local language convention for the spelling of a word.
Bourbon is a type of American whiskey – a barrel-aged distilled spirit made primarily from corn. The name of the spirit derives from its historical association with an area known as Old Bourbon, around what is now Bourbon County, Kentucky (which, in turn, was named after the French House of Bourbon royal family). It has been produced since the 18th century. While it may be made anywhere in the United States, it is strongly associated with the American South in general, and Kentucky in particular. The most famous brands: Jim Beam, Maker's Mark
Tennessee – is a straight Bourbon Whiskey authorized to be produced only in the State of Tennessee, and the law of Canada. There is only a small difference between Tennessee and bourbon in a filtration process. The most famous brands: Jack Daniel's, George Dickel Whiskey
Scotch whisky - is malt whisky or grain whisky made in Scotland. All Scotch whisky was originally made from malt barley and all must be aged in oak barrels for at least three years. Any age statement on a bottle of Scotch whisky, expressed in numerical form, must reflect the age of the youngest whisky used to produce that product. A whisky with an age statement is known as guaranteed-age whisky. The most famous brands: Johnnie Walker, Chivas Regal, Ballantine's
Whisky production in Japan began around 1870, but the first commercial production was in 1924 upon the opening of the country's first distillery, Yamazaki. Broadly speaking the style of Japanese whisky is more similar to that of Scotch whisky than American styles of whiskey, and thus the spelling typically follows the Scottish convention (omitting the letter "e").
RUM - is a distilled alcoholic beverage made from sugarcane byproducts such as molasses, or directly from sugarcane juice, by a process of fermentation and distillation. The distillate, a clear liquid, is then usually aged in oak barrels. The most famous brands: Bacardi, Havana Club
Light rums - also referred to as silver or white rums, in general, have very little flavor aside from a general sweetness. Consequently, they often serve as bases for cocktails. Light rums are sometimes filtered after aging to remove any color.
Dark rums - also known by their particular color, such as brown, black, or red rums, are classes a grade darker than light rums. They are generally aged longer, in heavily charred barrels, giving them much stronger flavors thar light rums, and hints of spices can be detected, along with a strong molasses or caramel overtone. They commonly provide substance in rum drinks, as well as color. In addition, dark rum is the type most commonly used in cooking. Most dark rums come from areas such as Jamaica and Haiti.
Now some useful tips about alcohols:
If u want to feel the real taste of whisky or rum (highest grade) it’s recommended to do not blend it with any types of carbonated drink, just put some ice cubs or pour some mineral water.
Brandy is usually served after dinner, chilled to 16 degrees in a sniffers (types of glass especially for brandy)
All those alcohols can be also mixed in drinks but consider if u pay 500$ or more is it worth to kill the taste ?
That will bring us to the end of presentation, and just to summarize: first we talked about….