Scotch whisky

Scotch whisky is primarily obtained from barely which is grown in Scotland preferably, but of late year’s barley from other countries is also being used.
Scotland has internationally protected the term "Scotch". For a whisky to be labelled Scotch it has to be produced in Scotland. If it is to be called Scotch, it
cannot be produced in England, Wales, Ireland, America or anywhere else. Excellent whiskies are made by similar methods in other countries, notably Japan,
but they cannot be called Scotches. They are most often referred to as "whiskey". While they might be splendid whiskies, they do not captivate the tastes of
Scotland.
Four regions of Scotland
i. Highland
ii. Lowland
iii. Campbeltown
iv. Islay.

The law stipulates an aging period of at least 3 years for scotch whiskies but practically all scotch malts remain in their
casks for a minimum of five years. However it is important to keep in mind that the quality of whisky and the skill of
the blender’s hand must be there first. A poor whisky or one that has been poorly blended will continue to be a poor
whisky, regardless of its age. Before bottling a limited amount of coloring i.e. caramel (1 pint- 80 gallons) is allowed
for Scotch whisky as per law.
MANUFACTURING PROCESS OF SCOTCH WHISKY
1.Malting
Best quality barley is first steeped in water and then spread out on malting floors to germinate. It is turned regularly to prevent the build up of heat.
Traditionally, this was done by tossing the barley into the air with wooden shovels in a malt barn adjacent to the kiln.
During this process enzymes are activated which convert the starch into sugar when mashing takes place. After 6 to 7 days of germination the barley, now
called green malt, goes to the kiln for drying. This halts the germination. The heat is kept below 70°C so that the enzymes are not destroyed. Peat may be added
to the fire to impart flavour from the smoke.
2.Mashing
The dried malt is ground into a coarse flour or grist, which is mixed with hot water in the mash tun. The water is added in 3 stages and gets hotter at each stage,
starting around 67°C and rising to almost boiling point.
The quality of the pure Scottish water is important. The mash is stirred, helping to convert the starches to sugar. After mashing, the sweet sugary liquid is
known as wort. The spent grains - the draff - are processed into cattle feed.
3.Fermentation
The wort is cooled to 20°C and pumped into wash backs, where yeast is added and fermentation begins. The living yeast feeds on the sugars, producing alcohol
and small quantities of other compounds known as congeners, which contribute to the flavour of the whisky. Carbon dioxide is also produced and the wash
froths violently. Revolving switchers cut the head to prevent it overflowing. After about 2 days the fermentation dies down and the wash contains 6-8% alcohol
by volume.
4.PotStills
In some mysterious way the shape of the pot still affects the character of the individual malt whisky, and each distillery keeps its stills exactly the same over the
years.In distillation, the still is heated to just below the boiling point of water and the alcohol and other compounds vaporize and pass over the neck of the still
into either a condenser or a worm - a large copper coil immersed in cold running water where the vapour is condensed into a liquid.
5.Distillation
The wash is distilled twice - first in the wash still, to separate the alcohol from the water, yeast and residue called pot ale - the solids of which are also saved for
use in animal feeds.The distillate from the wash still, known as low wines, and containing about 20% alcohol by volume, then goes to the spirit still for the
second distillation. The more volatile compounds, which distil off first - the foreshots, and the final runnings called feints where more oily compounds are
vaporized, are both channelled off to be redistilled when mixed with the low wines in the next batch.
Only the pure center cut, or heart of the run, which is about 68% alcohol by volume, is collected in the spirit receiver.
6.SpiritSafe
All the distillates pass through the spirit safe - whose locks were traditionally controlled by the Customs & Excise. The still man uses all his years of
experience to test and judge the various distillates without being able to come into physical contact with the spirit.
The newly distilled, colourless, fiery spirit reduced to maturing strength, 63% alcohol by volume, is filled into oak casks which may have previously contained
Scotch whisky, bourbon or sherry, and the maturation process begins.
7. Maturation
While maturing, the whisky becomes smoother, gains flavour, and draws its golden colour from the cask. A proportion of the higher alcohols turn into esters
and other complex compounds, which subtly enhance each whisky's distinctive characteristics. By law all Scotch whisky must be matured for at least 3 years,
but most single malts lie in the wood for 8, 10, 12, 15 years or longer. Customs & Excise allow for a maximum of 2% of the whisky to evaporate from the cask
each year - the Angels' Share. Unlike wine, whisky does not mature further once it is in the bottle.
8. Blending
While the distinctive single malts produced by individual distilleries are becoming increasingly popular, blending creates over 90% of the Scotch whisky
enjoyed throughout the world.
By nosing samples in tulip-shaped glasses the blender selects from a wide palate - from the numerous Highland and Speyside malts to the strongly flavoured
and peaty Island malts, and the softer and lighter Lowland malts. These malts are combined with grain whiskies - usually 60-80% grain whiskies to 20-40%
malt whiskies, and are then left to 'marry' in casks before being bottled as one of the world-renowned blended whiskies. A blend of a range of malt whiskies,
with no grain whisky included, is known as vatted malt.
THE VARIETIES OF SCOTCH WHISKY
There are two kinds of Scotch whisky - Malt Whisky and Grain Whisky. The Malt Whiskies are divided into four groups according to the geographical
location of the distilleries in which they are made, as follows:
(1) Lowland Malt Whiskies, made south of an imaginary line drawn from Dundee in the east to Greenock in the west.
(2) Highland Malt Whiskies, made north of that line.
(3) Speyside Malt Whiskies, from the valley of the River Spey. Although these whiskies come from within the area designated as Highland Malt Whiskies, the
concentration of distilleries and the specific climatic conditions produce a whisky of an identifiable character and require a separate classification.
(4) Islay Malt Whiskies, from the island of Islay.

Each group has its own clearly defined characteristics, ranging from the lighter Lowland Malt Whiskies to those distilled on Islay, which is generally regarded
as the heaviest Malt Whiskies.
Malt Whiskies, which differ considerably in flavour according to the distillery from which they come, have a more pronounced bouquet and flavour than the
Grain Whiskies. The production of Grain Whisky is not so influenced by geographical factors and it may be distilled anywhere in Scotland.
THE MAKING OF GRAIN WHISKY
1. Scotch grain whisky is usually made from 10-20% malted barley and then other unmalted cereals such as maize or wheat. The starch in the non-malted
cereals is released by pre-cooking and converted into fermentable sugars. The mashing and fermentation processes are similar to those used for malt whisky.
2. The wash is distilled in a continuous or Coffey still, named after its inventor Aeneas Coffey. It has two tall columns - a rectifier and an analyzer. Cold wash
is pumped in at the top of the rectifier and meets steam. The columns in fact act like a heat exchanger. The alcohol is cooled, condenses and flows away as
Scotch grain spirit at about 94% alcohol by volume.
3. The distilled grain spirit is lighter in character and aroma than most malt whiskies and therefore requires rather less time to mature. The bulk of matured
grain whisky is used for blending.
WHAT GIVES SCOTCH WHISKY ITS DISTINCTIVE FLAVOUR AND BOUQUET?

This is one of the mysteries of the industry and a secret, which many imitators of Scotch whisky have tried in vain to discover. Many theories and explanations
have been put forward, but there is no universally accepted solution.
The distilling process itself is one factor. Scotch Whisky, after it has been distilled, contains not only ethyl alcohol and water but certain secondary
constituents. The exact nature of these is not fully understood, but it is believed they include some of the essential oils from the malted barley and other cereals
and substances that derive from the peat. The amount of these secondary constituents retained in the spirit depends upon the shape of the still and the way it is
operated and also on the strength at which the spirit is drawn off. Grain Whisky, because of the process by which it is made, contains fewer secondary
constituents than Malt Whisky and is accordingly milder in flavour and aroma.
The natural elements of water, peat and the Scottish climate all certainly have a profound effect on the flavour of Scotch whisky. Water is probably the most
important single factor and a source of good; soft water is essential to a distillery. Peat, which is used in the kiln or oven in which the malt is dried, also has an
influence that can be detected in the ‘peaty’ or smoky flavour of many Scotch Whiskies.
The Scottish climate is extremely important, particularly when the whisky is maturing. At this stage the soft air permeates the casks and works on the whisky,
eliminating harsher constituents to produce a mellow whisky.

WHISKIES PRODUCED IN DIFFERENT DISTILLERIES VARY IN FLAVOUR

Most people would agree that the water used is the decisive factor. Adjoining distilleries, which draw their water from different sources, are known to produce
whiskies that are quite dissimilar in flavour.
The size and shape of the stills are also important, as are the skill and experience of the men who manage them. It is the objective of the distiller to produce a
whisky whose flavour and character remain consistent at all times and in all circumstances. This is the true art of distilling, acquired only after many years and
often handed down from one generation to the next.
CAN SCOTCH WHISKY BE MADE ONLY IN SCOTLAND?

Yes. Many other products, which were originally manufactured only in a particular locality have lost their geographical significance and can now be,
manufactured anywhere. The word ‘Scotch’, however, as applied to whisky, has retained its geographical significance. This is widely recognized in law
throughout the world. Thus, whisky may be described as Scotch whisky only if it has been wholly distilled and matured in Scotland for a minimum of 3 years.

Therefore whisky can be called ‘Scotch’ only if it is distilled and matured in Scotland. Whisky produced in Brazil is ‘Brazilian Whisky’ or in Spain
‘Spanish Whisky’. Attempts have been made to copy the unique flavour of Scotch Whiskies in many parts of the world, but with no success whatsoever.
THE SUCCESS OF SCOTCH WHISKY IS BASED UPON THE FOLLOWING FIVE FACTORS:

1. The shape of the pot still, which retains maximum flavour & aroma in the spirit.

2. The qualities of the soft spring water, which must be of un-questionable Purity, yet contain the essential minerals.

3. The quality of the malt, which uses peat to improve the traditional reek Or smoky flavour.

4. The attention to detail as the whisky matures in the cask.

5. The art of the blender.

BRAND NAMES OF SINGLE MALT SCOTCH WHISKIES

HIGH LAND LOWLAND CAMPBELTOWN ISLAY

Glen Farclas Glen Kinchie Spring Bank Laphoraig
Glen Fiddich Rose Bank Long grow Tobermory
Glen Morangie Auchento Shan Highland park
Glen Grant Scapa
Glen Livet Taliskar
Blair athol Jura
Dufftown
Knockando
Maccalan
Singleton
Tormore
Dalmore

BRAND NAMES OF BLENDED SCOTCH WHISKIES

DELUXE WHISKY PREMIUM WHISKY

The Antiquary Ballentine
Chivas Regal Bell’s
Haig’s Dimple Black & White
Red Hackle Cutty Shark
Old Par Teacher’s
Johnnie Walker Black Label Vat 69
Usher’s Deluxe J & B Rare (Justerini & Brooks)
Royal Salute
White Horse
Black Dog
Grant’s Scotch
Grant’s Royal
Dewar’s White Label

Bourbon whisky
It is name for Bourbon County, situated in Kentucky. In history Baptist Elijah Craig Is known as the inventor of the bourbon whisky, therefore bourbon an
religion is closely linked. According to the US law bourbon can be made in any state In the us but it cant be made in any state outside the US. hence we can say
it is the most famous American whisky. Bourbon is made out of maize, rye and malted barley, it is produced from the mash containing at least 51% of maize
and can vary till 70%. It is distilled through continuous distillation process in the patent steel method. It is matured in charred oak barrels for at least 2 years. A
specific Bourbon whisky is coated as sour bourbon whisky is produced from the last fermented mash used in the previous fermentation process. This is a
typical style loved in the US. Technically Bourbon can be made anywhere in the Kentucky. Now a days it is made in an around Louisville, Lexington,
Bardstown.
The following are the six rules that has to be kept in mind when producing Bourbon whisky ---
1. Bourbon should make from a mash that should consist at least 51% of maize/corn.
2. The distillation should not exceed 160 proof.
3. For aging charred new white limousine oak barrel should be used.
4. While putting the Bourbon whisky in the barrel it should have at least 125 proof.
5. Only water is added to reduce the proof, or for any other purpose.
 6. Bourbon is matured for at least 2 years.
Tennessee
It is a place situated is closely to Kentucky therefore by common believe that both the Tennessee and bourbon whisky is similar in taste and flavour.
The only difference between Tennessee and Bourbon whisky is that bourbon is simply filter however the Tennessee whisky is filtered through the maple wood
charcoal. A thick layer of maple wood charcoal is lined up through which the Tennessee whisky is passed before it put into the cask. The particular process is
known as charcoal mellowing. This process should not exceed 7- 10 days. It is the maple wood charcoal that gives the Tennessee whisky a distinctive flavour
and sweet character.
It is later aged in charred oak barrels. Only two distiller in Tennessee that make this type of whisky are – 1). Jack Daniel 2). George dickel.
Out of which jack Daniel is probably the best known whisky produced in Tennessee and wildest sold in the international market. The company holds the no 1
distiller licence in America.
Rye whisky
It is produced in the similar style as Bourbon therefore, it is also produced with a maximum of one particular grain (minimum 51% – 70%). here is only rye
which is used as the major component and it can also be made with only rye which is almost rare. It is also aged minimum for 2 years ( but most of the rye
whisky is aged for 4 years) in new white limousine oak barrels. This whisky has a flavour of caraway seed and it is smooth and rich in flavour like bourbon
whisky. Most of the rye whisky in the world is produced in the state of Kentucky.
Irish whiskey
There is a common belief that Irish whiskey is potato whiskey. This is not true at all. This misconception stems from the fact that the Irish refer to illicitly
distilled whiskey as poteen, a term derived from the pot still. Whiskey in Ireland is distilled form a fermented mash of the same grains used in Scotland. The
barley used is dried in a kiln, which has a solid floor, so that the smoke from the fuel- very of ten peat- has no opportunity to come in contact with the grain.
Thus the malt is not smoke cured as in Scotland. All Irish whiskies are triple distilled blended and matured for 7 years or more before they are shipped.
Irish whiskey is particularly smooth whiskey with a great deal of body and a clean malty flavour. Irish Whiskey apart from the spelling Whisk (e) y differs
from Scotch whisky in that normally Irish is distilled three times (but-not-always).
The malting process also differs between Irish & Scotch as unlike Scotch Whiskey Irish uses sprouted barley dried in a closed kiln this is then mixed with
unmalted barley before being ground into grist. This accounts for the smoothness of Irish whiskey and the "non-peaty" taste compared to Scotch..
If only it were so simple there will always be exceptions for example Connemara distilled by the Cooley Distillery although triple distilled uses peated malt for
its unique taste.
MANUFACTURING PROCESS OF IRISH WHISK(e)Y

INGREDIENTS
The basic ingredients required to make Irish whiskey are pure clear water, of which there is no shortage of in Ireland quality barley, and time (Lots of It) and
experience. Basically to distil whiskey the distiller requires starch in sufficient quantity to make spirit. The starch is provided by barley and it is from this starch
that sugars are released during the fermentation process.
MALTING
The first step in the process is known as Malting, this will release the starch in the barleycorn by controlled germination. Traditionally the barley is steeped in
water for up to 2 days the water being changed several times during this period, the water used in the last steeping is heated to help start the germinating-
process. The barley is then spread on a malting floor and turned daily to allow the barley to germinate. As germination progresses the starch within the
barleycorn releases some of its sugars. It is at this stage that the germination is halted by drying the malted barley in a closed kiln ready for the next stage of the
process.
MASHING
The malted barley is mixed with un-malted barley prior to being passed through a mill to be roughly ground into grist The grist is then mixed with water in a
mash tun where it is slowly stirred. The addition of water allows the natural sugars to dissolve in the water which is drained off this liquid is called "wort".
FERMENTATION
The wort containing the dissolved sugars from the barleycorn is now pumped into a set of vessels commonly known as "wash backs" into the wort is added
yeast. This causes the reaction with the sugars to produce a brown coloured liquid. When the fermentation
Process has run its course the liquid ceases to foam and bubble at which point it is ready to be pumped to the stills for distillation.
DISTILLATION
The distilling process is where the alcohol, which has a lower boiling point than water, is separated from the fermented liquid or wash from the washback.
Traditionally Irish Pot still whiskey is distilled three times in copper stills to ensure a smooth and delicate spirit.
1. The wash is heated in the first still (Wash still) and condensed into low wines.
2. This then goes to the second still (Low wines and Feint still) where more impurities are removed and feints are collected.
3. The feints then go to a third still (Spirit still) where a further refining of the spirit takes place The result is the production of a colourless spirit wh ich has a
high alcohol content.It is this third distillation that gives "Irish" its different taste, which is purer and lighter than Scotch whisky, which is distilled twice. At the
Midleton distillery in Co. Cork depending on the desired outcome the spirit may have been distilled as many as 5 times. The distilled spirit at this stage still has
a long journey ahead of it before it can be truly called whiskey.
MATURATION
Having been successfully distilled the required number of times the spirit is filled into wood casks and left to mature for a legal minimum of three years,
however more often than not it is usually more with eight, ten, or more years required for some of the top brands.
It is during this maturation process that the magic that is Irish whiskey takes place. The clear spirit over time takes on the character of the cask in which it is
stored. The casks may have been used previously to store sherry bourbon or rum although new oak casks are also used. While maturing in sherry casks the
alcohols extract the sherry residue that has soaked into the wood, or whilst maturing in charred bourbon casks the spirit will extract some of the chemicals in
the wood of the cask. It is all of these factors along with temperature humidity and general storage conditions plus the length of time the whiskey is left to
mature that contribute to the final product.
BLENDING
Prior to bottling the matured whiskey is vatted or "married" as it is sometimes referred to in this the final stage of the distilling process. The purpose of vatting
is to fuse together many casks of whiskey in order to produce as consistent a quality and flavour as possible. This is the art of the blender, however Irish
Whiskey producers have a historical disdain for blended whiskey and even today with a few exceptions the vatting process for brands such as Power's or Paddy
will take only two or three days. Only with very specialized whiskeys such as Midleton Very Rare or Redbreast will the casks be vatted for up to a full month
prior to bottling. In comparison Scotch whiskey may be vatted or married for a year or more. This is said to reflect the importance of blending in Scotch as
opposed to the theory in Ireland where it is the distiller's art that has the greater influence on the whiskeys final taste.

BRAND NAMES OF IRISH WHISK(E)Y

 BRAND NAMES CHARACTER
Locke's Irish Whiskey Locke's is a smooth quality blended whiskey, its malty sweet taste being complemented by
  dryer fresh notes.
John Powers Power's is an Irish favourite with its fruity and spicy flavours giving way to a long lingering
finish.
Paddy Old Irish Whiskey Paddy Old Irish Whiskey is Light and fresh being one of the softest of all Irish Whiskeys due
to the low percentage of pot still content.
Bushmills Original A blended light fresh bodied whiskey with a pleasant malty sweet finish.
Bushmills 16 Year old Single An excellent malt whiskey and a must for any connoisseur. A rich whiskey with subtle
Malt sweetness not to be missed.
Green Spot A hard to find whiskey, It is a rich and complex pot still whisky notable for an abundance of
pot still character.
Black Bush Black Bush is a premier blended whiskey with a malty nose whose nutty flavours are
rounded off by sherry sweet finish.
Tullamore Dew Tullamore Due is probably the grainiest and least Irish of the popular Irish Whiskeys; with
its smooth sweet flavour it makes a good aperitif.

Bitters
A bitters is a preparation of herbs and citrus dissolved in alcohol or glycerine with a bitter or bittersweet flavor. The various brands of bitters, once numerous,
were formerly manufactured as patent medicines, often serving as digestifs. The few remaining varieties are principally used as apéritifs or as flavorings in
cocktails. While bitters commonly have an alcoholic strength of up to 45%, they are normally consumed in small amounts, added as a flavoring agent (similar
to vanilla flavoring which is also dissolved in alcohol.) In the United Kingdom angostura bitters are not classified as alcoholic beverages due to their bitter taste
and can be bought by a person of any age.
Common ingredients in bitters include: angostura bark, cascarilla, cassia, gentian, orange peel, and quinine. The flavor of both Angostura bitters and Peychaud
Bitters derives primarily from gentian, a bitter herb. Bitters are prepared by infusion or distillation, utilizing aromatic herbs, bark, roots, and/or fruit for their
flavor and medicinal properties.
Angostura Bitters was first compounded in Venezuela in 1824 by a German physician, who intended it as a remedy for stomach maladies. It was exported to
England and to Trinidad, where it came to be used in a number of cocktails following its medicinal use by the British Navy in Pink Gin. Angostura and similar
gentian bitters preparations are still of some value to settle a mild case of nausea, and is used to stimulate the appetite, either for food or cocktails. It is used in
both apéritifs and digestifs, and will settle one's stomach before a meal, or before undertaking a night of drinking.
Angostura was named for the town of Angostura in Venezuela. It contains no angostura bark, a medicinal bark which is named after the same town.
Orange bitters are made from the rinds of unripe oranges. Orange bitters is often called for in some older cocktail recipes.
Medicinal quantities of quinine were occasionally used in old cocktail recipes. Quinine is still found in much lower concentrations in tonic water, used today
mostly in drinks with gin.
The oldest and rarest of antique bottles command prices of tens of thousands of dollars.
Angostura bitters
Angostura bitters, often simply referred to as angostura, is a concentrated bitters for food and beverages made of herbs and spices.
The recipe was developed in 1824 by German Dr. Johann Gottlieb Benjamin Siegert, a Surgeon General in Simon Bolivar's army in Venezuela. He was based
in Ciudad Bolívar which was then known as Angostura, and used locally available ingredients. The exact formula is a closely guarded secret, with only five
people knowing the whole recipe. Today, Angostura bitters are produced by various vendors, some of which add the bark of the angostura tree, possibly merely
to make it legal to put the word "angostura" on the label, which is a registered trademark of House of Angostura. As Angostura bitters are extremely
concentrated, they are not normally drunk purely, but used to flavour drinks and food; usually only a few drops or dashes are used.
Angostura bitters are a key ingredient in many cocktails. Angostura bitters are renowned for having restorative properties. Across many Caribbean nations,
they are regarded as a necessary addition to any household medicine storage.
Liqueurs
The term liqueur has been derived from the Latin word “liquefier”. Which means to liquefy or to dissolve or to melt the drink.
Liqueurs are high-alcohol, high-sugar beverages with added flavorings usually derived from herbs, fruits, or nuts.Liqueurs are distinct from flavored liquors,
fruit brandy and eau de vie which contain no sugar.Most liqueurs range between 15 and 70 percent alcohol by volume. A liqueur is a sweet alcoholic beverage
often flavored with fruits, herbs, spices, flowers, seeds, roots, plants, barks, and sometime cream. Liqueurs are alcoholic beverages which are spirit based,
flavoured and contain sugar syrup at least 2.5% by weight. According to Danish legislation a commercially produced liqueur must have a sugar content of at
least 100 grams per liter. But many well known liqueurs have a much higher sugar content - usually 300-400 grams per liter. The other name of liqueurs are
essence, oil, balm, crème, cordials etc.Liqueurs are the generic term for alcoholic beverage with high sugar content and a variety of flavourings consisting of
fruits, herbs, nuts, berries, spices, peels, seeds, beans, pods etc.
Other Sweeteners
Most liqueurs are sweetened with white sugar, which does not impart a distinctive taste of its own. However, you can substitute white sugar for other
sweeteners such as fruit sugars, brown sugar, cane sugar, a mix of different sugars, corn syrup, or honey.
These substitutes are interesting alternatives, if you wish to experiment. Just remember that the kind and amount of sweetener you choose will affect the taste
and flavour of your liqueur. Another option is glucose syrup. It's not as sweet as the simple sugar syrup. So never use artificial sweeteners
STORAGE
The flavor of almost all liqueurs improves during storage. Fruit and berry liqueurs should be stored for at least 6 months for maximum taste.The lemon liqueurs
for example Limoncello) should not be stored for a long time.
SUGAR CONTENT
Liqueurs should contain approximately 1-cup sugar per 3 cups finished liqueur (300-350 g sugar per liter). If your liqueur is too sweet, add a mixture of vodka
and water (1:1).
SWEETNESS CHANGE DURING STORAGE
Sugar is converted to glucose and fructose, which are simple sugar types with less sweet flavor. Therefore sugar must sometimes be added to homemade
liqueurs after storage for some months.
ALCOHOL CONTENT
The alcohol content should normally be 20-30% for fruit liqueurs, except for citrus liqueurs, which might have higher alcohol content. If your liqueur has too
strong alcohol taste, add some water (or fruit juice) and sugar. If your liqueur has too low alcohol content, add vodka and sugar.
LIQUEURS OF FRUIT MIXTURES
Don't mix more than two types of fruits or berries in liqueurs. You can make successful mixtures of bitter berries with mild ones, like blueberries and
cranberries. If you mix more types you might end up with a sweet-sour drink with no interesting flavor.
CLASSIFICATION OF LIQUEUR
Liqueur can be classified into three segments. They are as follows:
i. According to the main flavouring agent.
ii. According to the base spirit.
iii. According to the method of manufacturing.

 ACCORDING TO THE MAIN FLAVOURING AGENT

FRUIT A part of the whole of the fruit is used to flavour the liqueur. Different parts of fruits used are
LIQUEURS flesh, peel, seeds, pulp etc.
PLANT Different parts of the plants are used as like as barks, leaves, roots etc are used.
LIQUEURS
GENERIC Most of the commercial herb and spice flavored liqueurs are either made by distillation of
LIQUEURS alcoholic extracts of herbs and spices or made with pure essential oils. Aromatic herbs and spices
contain complex mixtures of flavoring compounds. Some compounds have pleasant flavor and
fragrance, others have not.

 ACCORDING TO THE METHOD OF MANUFACTURING

Fruit flavors are extracted either by Infusion or maceration.

Fruit flavors are usually derived by Infusion, where crushed fruits are steeped in water, or maceration, in which they are steeped
in alcohol to absorb almost all of the aroma, flavor and color of the fruit. Once the liquid is drawn off, It’s stored in a tank for
INFUSION OR several days and then filtered.
MACERATION The fruit then under-goes distillation to extract whatever flavor remains. This distillate may then be added to the original liquid
to give it more character. The final step before bottling calls for the addition of syrup made from sugar or another sweetening
agent to reach the desired sweetness level.
Percolation is used to draw flavor from leaves and herbs.

Which is sometimes referred to as brewing, is similar to the process for making coffee? In this process, the flavoring is placed in
the upper part of an apparatus, which contains brandy or another spirit in the lower part. The spirit is then pumped up over the
flavoring agent and is allowed to percolate through it over and over again several weeks or months.

The flavor and aroma are thus extracted from the flavoring agent which then under-goes distillation to extract any remaining
flavor. The distillate may then be mixed with the percolate, which is next filtered, sweetened and bottled.
PERCOLATION
Distillation is used to extract flavor from seeds and flowers.
Unlike the two other methods, uses heat to extract the flavor from such flavoring agents as anise, caraway orange peel and mint.
DISTILLATION After the flavoring agent has been steeped in alcohol for several hours, it is placed in a copper pot still with additional spirits and
distilled.
The colorless distillate is then sweetened with syrup and usually colored with vegetable coloring or food dye before bottling.
Kahlúa
Kahlúa is a well known Mexican coffee-flavored liqueur. It is heavy and sweet, with a distinct taste of coffee.Allied Domecq had produced Kahlúa since 1936
until the company was partially acquired in 2005 by Pernod Ricard, the second largest spirits distributor in the world, & third largest in the U.S.
Varieties
The alcohol content of Kahlúa varies between 20.0% and 26.5% depending on individual markets. In 2002, a more expensive, high-end product called "Kahlúa
Especial" became available in the United States, Canada and Australia after previously being offered only in duty-free markets. Made with premium Arabica
coffee beans grown in Veracruz, Mexico,Kahlúa Especial has an alcohol content of 36% and has a lower viscosity and is less sweet than the regular version. A
few notable cocktails made with Kahlúa include the B-52, Baby Guinness, Mudslide, and the White Russian and Black Russian.
Tia Maria
Tia Maria is the brand name of an alcoholic drink produced by the industry giant Pernod Ricard through their Malibu-Kahlúa International subsidiary, Tia
Maria is a "liqueur spirit" which resembles a coffee 'liqueur such as Kahlúa, which is also produced by Pernod Ricard. Unlike Kahlúa, Tia Maria is made in
Jamaica using Jamaican Blue Mountain Coffee beans. The main flavor ingredients are coffee beans, cane spirit, vanilla, and sugar, fermented to an alcoholic
content of 26.5% (alcoholic content as sold has been reduced to 20%). It can be consumed pure and with ice, but is also frequently used as an ingredient for
cocktails, with coffee, or in desserts (such as the layered liqueur-whipped-cream-and-cookie confection known as Tia Maria torte). It may also be mixed with
milk and ice.Popular cocktails containing Tia Maria include the terry, which combines the spirit with orange juice, and Jamaican coffee, featuring both Tia
Maria and Myers's Rum.
Crème liqueurs
Crème de cacao
Crème de cacao is a sweet chocolate liqueur flavored primarily by the cocoa bean and the vanilla orchid. It is normally made as a clear light syrup, however it
is also available in a dark (caramel)-colored syrup, known as Dark Crème de cacao.The alcoholic content of this liqueur can vary, but 20–25%ABV (40–50
proof) is common.
Crème de menthe
Crème de menthe is a sweet, mint-flavored liqueur. Its flavor is primarily derived from corsican mint. It is available commercially in a colorless (called
"white") and a green version (which obtains its color from the mint leaves or from the addition of coloring, if extract and not the leaves are used to make the
liqueur). Both varieties have similar flavors and are interchangeable in recipes, except where the color is important.
Galliano
Galliano is an alcoholic drink created in 1896 by Italian distiller and brandy producer Arturo Vaccari of Livorno in Tuscany. The brand is now owned by Dutch
distiller Lucas Bols. It is a blend of over 30 local and exotic ingredients such as star anise, peppermint, ginger, and citrus, then infused with vanilla . The spirit
was named after Giuseppe Galliano, hero of the First Italo–Ethiopian War at the end of the 19th century.Galliano is 60 proof (30% by volume).
Original Galliano is a bright yellow color.