Intro to Beer, Wine, and Spirits Part 3

Spirit of Liqour

An alcoholic beverage made by distilling fermented grains, fruits, vegetables, or other plant material that concentrates and purifies the alcohol can captures the essence of those substances

Key Terms:

Blend - two or more whiskeys in one bottle, meaning from different distillers Single Barrel - one barrel to bottle, usually includes a higher proof (why?) Barrel Proof - proof is same in bottle as in barrel but has likely experienced some sort of treatments (charcoal, filtering, blending, etc..) Single Malt - produced in a single distillery means that it is blended with different aged barrels, but all comes from the same distiller Mash Bill - the percentage of grains used (this is distinctly important when discussing American Whiskey!) Straight Whiskey - not cut by a grain alcohol, i.e. not well trash

Ales tend to feature

Hops (Pale ales, IPAs, etc.)

Lagers tend to feature

Malts (Helles, Dunkle, Marzen, etc..)

The 3 Types of Bartenders

Typically is dictated by the venue itself •Speed Bartenders- Make simple drinks (rum and cokes, vodka tonics, bottle beer, etc..) at HIGH VOLUME venues. This includes dance clubs, concerts, or events with a main attraction •Cocktail Bartenders- Make more labor-intensive cocktails, at venues that alcoholic beverages are the main attraction •Restaurant Bartenders- Serve both food and alcohol in a venue where food is the primary attraction. To-Go orders are often handled by the bar staff •THERE IS PLURALITY OF ALL THREE STYLES!

Belgiums/Wheats tend to feature

Yeast (Hefeweizen, Saisons, Belgium Strongs, Sours, etc.)

Flavored Malted Beverages (FMB)

•Also called wine coolers, alcopops, malternatives, hard seltzer •Born out of necessity and legalities - these are fermented products; however the end goal is to make a product resemble a cocktail •Why not just use spirits and mixers in a can? The answer: legalities. Tax implications on distilled beverages, and product placement. For example, you cannot sell distilled beverages in Texas at grocery stores, gas stations, etc..

Some common Liqueurs (and the main component)

•Amaretto - originally made from bitter almonds, these days they are made primarily from apricot and peach pits •Grand Mariner - orange peels (use this instead of triple sec for crunkmargaritas) •Jägermeister - bunch of herbs and stuff •St. Germaine - elderflower •Maraschino - cherry •And too many more to count!!!

Amaro: Liqueur's Bitter Cousin

•Amaro literally means "bitter" in Italian (most amaro is Italian in origin) •Sometimes referred to as "bitters"; however, I prefer this term to avoid confusion with aromatic bitters such as Angostura, Peychaud's, etc.... •Same production methods as liqueur but with significantly less sugar •Hugely popular abroad, in the states, not so much.... •Tend to be more complex in production and flavors then liqueurs: combining maceration, percolation, and distillation is common with these products •Common component in traditional cocktails and modern craft cocktails

Bourbon

•America's signature spirit! •Bourbons are named after Bourbon County, Kentucky - though a bourbon does not necessarily need to be from Bourbon County to be a "true bourbon" •The definition, bourbon must be 51% corn, must mature in new American toasted oak barrels at no more than 62.5% abv (125 proof) for a minimum of two years. Artificial color, flavor, and sweeteners are prohibited •Mash bills: 51% corn, and then a mixture of barley, rye, and wheat are combined

Rye Whiskey: Drink like a gangster

•American Rye must contain 51% rye •New charred oak barrels like bourbon (pretty much all the same rules as bourbon) •Most ryes are made for blending with other bourbons •Rye's were originally the poor man's whiskey as the price of rye was cheaper than other grains (today, it is quite the opposite since corn is subsidized heavily) •Also were associated with northeastern states such as Pennsylvania and Maryland •Al Capone's choice! (Templeton Rye) •Not my favorite, many better.....

Well Spirits

•Are usually a grain alcohol (basically vodka) made with little regard to the balance of the heads, hearts, tails, and congeners. Typically just distilled at higher temperatures in column stills •Flavors are added (artificial and natural). For example, well bourbons and tequila are a clear grain base that is cut with the real thing (plus color is added). •Aging is pretty much out of the question....

OKAY DUDE, HOW DO WE MAKE THOSE FANCY DRINKS AND KEEP IT SIMPLE?

•Bitters - A liquid, almost exclusively alcoholic, in which herbs, roots, fruits/berries have steeped, used as flavoring, especially in cocktails •Broad array of types of bitters •Can be homemade! •Concentrated flavor •Simple Syrup - one-part sugar, one part water (option to add a flavor agent) •Anything muddled can be made into a syrup •Options are near limitless! •Batching - best suited for "cold cocktails" - drinks that are lower in alcohol (Sangria for example) This is how Chimy's banks

Tequilla Ratings

•Blanco (silver) - The original style, unaged (young), and clear. •Joven Abocado (Gold) - Gold tequila that is also young, but may have caramel coloring or a small percentage of an older tequila (typically just coloring) •Reposado - aged in oak for two to 12 months, thus mellowing the spirit •Anjeo - Aged a minimum of 12 months, but typically not more than four years in old bourbon or cognac barrels. More complex flavors. These are sippers, not for shots or margaritas! •Extra Anjeo - Tequilas aged more than three years. Price points can be on par with some ultra-premium scotches ($200-$2,500) based on vintage and year.

Tequilla and Mezcal

•Blue Agave Plant - agave tequiliana, a succulent plant •La piña, or 'heart' in this context is the part that is removed to fermentation. Traditionally, wild yeast are used that naturally grow on the plant; however, sometimes cultivated yeast is used to accelerate fermentation with cheaper bottles •Mezcal is a spirit made with blue agave, tequila is made in the Tequila Valley - primarily Jalisco (around 80% of production) •All tequilas are mezcals, but not all mezcal are tequila

Tequilla

•Both pot stills and column still are used in tequila production •Norma Official Mexicana Tequila (NOM) - under the jurisdiction of the Mexican Government, designates the regions and zones where blue agave can be grown and regulates how tequila is produced bottles and labeled. •100% agave - means that only blue agave is used and natural yeast. Agave must be from a tequila state and distilled, aged, and bottles in Mexico.

Brandy / Cognac

•Brandy - a spirit distilled from grapes •Cognac - a brandy produced in the Cognac appellation of France: •Stringently regulated: •Must be distilled by March 31st •90% of the grapes must be Ugni Blanc, Folle Blacnche, and Colombard, the last 10% can be whatever white •Must be double distilled in copper pots

Some Common Amaros

•Campari - the grand daddy of them all - orange peel in a glass •Fernet-Branca - think Jager but dry. In some regions of the US such as New York, it is referred to as the "bartender's handshake" due to the popularity in the service industry •Aperol - similar to Campari but not quite as bitter •Luxardo Amaro Abano - cardamom, cinnamon, orange peel •Cappelletti - herbal and citrus peel (wine based)

Distillation

•Distillation is the technique of heating a liquid to create vapor which is collected when cooled separate from another liquid •Most important note: Alcohol and water evaporate at different temperatures •Water boils at 212° •Alcohol boils at 173° •Two types of stills: Pot still and Column Still •Distillation is repeated for purification - "heads", "hearts", and "tails"

How Spirits are made / 3 Main Processes

•Fermentation •Distillation •Finishing •However, there are sub-steps within these processes!

Mead or "Honey Wine"

•Fermented Honey, sometimes with added flavor components such as elderflower, nutmeg, herbs, etc.. •Ancient in origin, about as old as beer and wine •Can range from dry to sweet •Can be a little rare these days •Mostly associated with Nordic counties. Vikings were jacked up on this stuff when raiding and pillaging

Ciders

•Fermented juice of apples •Just like most everything else, ciders in the US tend to be much sweeter than the rest of the world •Tannins are a component - apple skins •The type of apples used can be drastically different •Perry - pear cider

Sake

•Fermented rice •Tends to be higher in ABV compared to other fermented products •Rice "polishing" - the process of removing the hulls of brown rice to make white rice •Because of the ABV, it is categorized as wine although it is really more like a beer as rice is a grain and not a fruit •9-12 months of storage for better sake •Can be served warm, hot, or cold •This is more of a seasonal thing in Japan

Gin

•Gin is synonymous with tonic water - tonic water contain the bittering agent quinine, which is also a treatment for malaria •The gin and tonic was built out of necessity for British soldiers in Africa to combat widespread malaria! •Other botanicals used in gin: •Cucumber, rose petals, coriander seeds, orange peel, lemon peel, cinnamon, and many more!

Attributes of Good Bartenders

•Good attitude - nobody wants to get a drink (or work) with someone who is always negative •Team player - behind the bar, you share money with your fellow bartenders. Toxic people don't last! •Multitasker - you will literally have 10 tasks to accomplish in a very short period of time •ADHD people are good at this (me included) •Energy - be ready to walk about 2-8+ miles on any shift, there will be times where you will be sore •Thick skinned - we are dealing with alcohol and drunks in a high-pressure environment •A sense of humor and people skills put butts in chairs. This is your job! •If you are the quiet type, be fast and efficient (you work the service well) •Being able to tell somebody no without being an ass (unless you have to....)

Cognac and Aging:

•Grades of cognac: •Very Special (VS) - Lowest designation. 2½ year minimum, but are typically aged for five •Very Superior Old Pale (VSOP) - Required to age for 4½ years minimum, but usually aged seven to ten years •Extra Old (XO) - Usually matures from 15 to 25 years, though the law only requires 6½ •Grand Reserve - Usually aged for about 50 years, although there is not a governmental distinction for this

Hard Seltzer

•Hard seltzers are flavored malt beverages •Primarily fermented products as opposed to distilled..... •Citric acid: most of the flavors of FMBs come from citric acid (flavorings made with ethanol as an emulsifier). •This was a legal loophole in the 90s to make FMB products stronger •However, that federal regulations changed that only 49% of the total alcohol can come from added flavor components) •Misconception that these are "vodka sodas in a can"

Heads, Hearts, and Tails

•Heads - are the toxic forms of alcohol such was methanol and acetone. They boil at a lower temperature and are removed immediately •Hearts - the good stuff, ethanol, flavor component and water •Tails - byproducts that evaporate at higher temperatures; the desirability is dependent on the product being made •Fuse oils - heavy alcohols that lend oiliness, spiciness, and heat. However, they can be harsh and unpleasant and even deadly in sufficient amounts. •Congeners - chemical compounds that add flavors, aroma and body •Tails are desired is some products like whiskey and are avoided in others such as vodka •A skilled distiller accounts for heads, hearts, and tails through temperature control

Final Tips For Constructing Cocktails:

•Here are the some of IBA (International Bar Association) classics •Want to get creative? •Take one that fits the theme and adjust one ingredient rather than some experiment that looks like a teenager raided their parents liquor cabinet! •r/cocktails is a great resource! •https://thebarcabinet.com/recipes/international-bartenders-association-recognised-cocktails/

Why is Tequilla so expensive?

•Highly regulated for growing regions •International demand •Blue agave takes SEVEN years to mature for a harvest! •This is the primary reason....

Glassware:

•Important for both presentation and sensory experience •Having these many glasses on hand is nice... but.... •Washing/polish and resetting will slow down service •Expensive as they break (a lot) •Unfortunately, people steal...

The importance of inventory

•Keeping inventory keeps everybody honest •Scanner systems like Accubar are a game changer •3 hours of pen and paper inventory can be done in an hour •You can carry (and track) more products •Most will sync with your POS system like Aloha, Micros, or Focus •Weekly or monthly is most common •Nightly if you are having problems.... •Cost of goods sold % standards: •Beer - 33% •Liquor - below 20% •Wine - 35% (however, this changes depending on price point)

Liqueurs

•Liqueurs (or cordials) - must contain three ingredients: •Alcohol •Sweetener - almost exclusively sugar (typically 20-35%) •Flavoring •Were originally made a medicines by monks •Most have roots in Germany (schnapps) and Italy •Extremely diverse category!

Liqueurs (2)

•Liqueurs typically have a base alcohol, typically a neutral spirit as their base •Whiskey (Irish cream, Drambuie) •Cognac (Grand Marnier, Benedictine, Chartreuse) •Gin (Sloe Gin) •Tequila (Tequila Rose, Patron Café XO) •Liqueurs also tend to be lower in alcohol, with some exceptions (Rumple, Chartreuse) •Pretty anything with "crème de....(cassis, menthe, cocao, etc..) is a liqueur •Most will have vibrant colors. Most of the time the coloration is natural

Lost at Cost vs Lost at Retail

•Lost at Cost: when a product is lost without the opportunity to be sold to the guest. •Drinks/food being improperly made and discarded, incorrect punch ins, etc.... •These are considered a loss at the price of the product itself. ex: Patron Silver ($2.65)) •Lost at Retail: product lost with the opportunity to be sold to the customer. •"hooking up guests", cash transactions going in the tip jar, other scams... •These are considered a loss at the price to the customer. ex: Patron Silver ($10)

Three Ways to extract flavor from botanicals

•Maceration (remember this?) - different definition here, botanicals are soaked in a product until the alcohol absorbs their flavors. This is the best method for delicate ingredients like raspberries. •Percolation - the "coffee filter" method: alcohol is pumped over botanicals and slowly steeps out. This is the preferred method for any kind of bean products such as vanilla or cocoa. •Distillation - botanicals are used in the distillation process (same processes as gin-head). This works best for herbal and any dehydrated products

Mise and Prep

•Mise en place - everything has a place •The key to a bar mise is for a bartender to execute as many tasks while standing in the same place •Experienced bartenders move in an "efficient circle" - meaning as you walk from place to place, you accomplish a task •Inexperienced bartenders move in hasty zig-zag patterns •The pros never seem like they are that busy when the place is packed •Newbs are in the weeds with little volume because they are inefficient

Mixology

•Mixologist - A person who is skilled at mixing cocktails and other drinks......... •Professional mixologists are called bartenders! •Making proper cocktails and bartending is a CRAFT not an art or a science

Japanese Whisky

•Most all are Scotch-Style Whisky •The distillation regions are almost identical to the regions of Scotland! •Think about it.... islands, highlands, windy and cool coastal areas.. •Know for some the highest quality whisky in the world (and expensive!) •They don't make a lot and they are very proud of their products •Tend to be lighter and sweeter than Scotch counterparts •Suntory Hibiki 17 year is one of the most decorated Whisky in the world •Of the 10 most expensive bottles in the world, all were Scotch over 50 years old, with the exception of a 35 year old Hibiki that went for over $46,000

Fermentation

•Once again: yeast + sugar = alcohol and CO2 •Grains, fruits, vegetables and just about any flora has been used •The plant that is fermented usually gives the general category of alcohol •Vodka - grains and starches (potato, cereal grains, grapes, pretty much anything) •Whiskey - barley, corn (US), rye, wheat (whiskey is most always aged in oak too....) •Rum - sugar cane •Tequila - agave •Brandy/Cognac - grapes

Moonshine

•Origins in prohibition America •Grain alcohol - pretty much whiskey without aging •Pot stills were made from anything that was available including barrels, bathtubs, and even automotive radiators •Tend to be very high in proof 100+ •Could be quite dangerous (lead, methanol, and other "heads") •Other names: white lightning, mountain dew, hooch, mash liquor •Purees are added for flavors - apple pie, peach cobbler, etc....

Gin: The First Flavored Vodka

•Origins in the middle ages as an herbal medicine •Juniper berries - are from coniferous trees and shrubs (think Christmas trees....) •Though gin is associated with England, the origins are from the Dutch •Widely popular in England by the 18th century as it was much cheaper than whiskey and brandy

The Still

•Pot Still - the original distillation method •- Give the distiller more control over head, heart, and tail mixtures •- Used for small batch production, mostly whisky and tequila - more control •Column (continuous) Still - developed in the 13th century •- More economical production (less labor intensive) •- More consistent products - removes human error

Finishing

•Raw products from the still are very harsh and usually undrinkable •Cutting - adding water to achieve the desired proof •Aging - a little more on that later •Blending - the mixing of alcohols of different ages and qualities •Coloring - can be achieved naturally through ageing or through coloring agents •In some spirts, flavors such as fruits, herbs, spiced, etc. are added

Malt Liquor

•Same ingredients as beer with excessive amounts of adjuncts such as corn, rice and dextrose to increase alcohol content. Very little hops. •As corn, rice and dextrose are cheap, so is malt liquor •Higher gravity than traditional beers - 6%-21% •Higher gravity means more fusel alcohols - methanol, butanol, butanol •Some contend that fusel alcohols give worse hangovers, but this is under contention in the scientific community

Tennessee Whiskey

•Shut up Chis Stapleton! We are sick of that stupid song! •Whiskey made in Tennessee is not necessarily "Tennessee Whiskey" •Legally: pretty much the same as bourbon with additional charcoal filtering •Charcoal strips many of the congeners, making for a 'smoothed' sprit •Charcoal filtering include two methods: •Jack Daniels method - whiskey is poured through maple charcoal pellets prior to aging •George Dickel method - instead of filtering through charcoal, whiskey is soaked in maple charcoal at 40° before aging

Absinthe

•Similar to a potent gin flavored with wormswood, anise, and fennel and other botanicals •Very potent! 90-148 proof •The whole hallucinogen thing....... •No peer reviewed study has demonstrated hallucinogen effects of Absinthe •Was banned in the US (and other nations) for quite some time •Absinthe was a common theme in many at movements such as Impressionism, Cubism, Modernism, and Surrealism •This likely started the urban myth of being a hallucinogen along with the association with Bohemian European culture

Aging

•Similar to the winemaking process •Water is evaporated in this prosses •White goods vs Brown goods •White goods - products that is not desirable to oak (vodka, gin, etc..) •"young products" - received little or no aging (tequila, rum, sometimes whiskeys) •Dark goods are aged in oak barrels, sometimes bought from winemakers •Chard, sherry, port, and vermouth casks are quite common for aging spirits

Bourbon (2)

•Sour mashing - most all American whiskeys are made from a sour mash: some of the residue from a previous mash is used to make a new mash. Much like making sourdough bread! •Mash bills were a guarded secret with traditional bourbon makers: Beam, Makers, Woodford, etc... •However, with newer boutique lines of American whiskeys, mash bill transparency is an important marketing tool. So •Taste: vanilla is the primary flavor is most bourbons

The Five (ish) Regions of Scotch:

•Speyside - Named after the river Spey. The brands Americans are most familiar with (Glenlivet, Balvenie, Glenfiddich, The Macallan) •Lowlands - Only three operating distilleries in the lowlands. Tend to be very light bodied •Highlands - Tend to be full bodied but can vary quite a bit (Oban, Glenmorangie, Dalmore) •Campbeltown - once the distillery capital of the world, but now only has three distilleries. •Islay (pronounced eye-luh) - is typically the smokiest and strongest-flavored of single malts. (Laphroaig, Lagavulin) •*Island* - not considered a region by its own

Rum: The spirit of the new world

•Sugarcane: sugarcane juice, cane syrup, or molasses (the residue that remains after sugarcane is boiled to crystalize the sugar) •Molasses is preferred as it provides an ideal home for yeast •Originates from the Caribbean, hence pirates •After distillation, rum is oaked - this produces color and is the indicator of quality •Spiced rum - cinnamon, rosemary, anise, pepper, cloves

Scotch (or Whisky)

•The OG whisky •Typically made exclusively from barley •Must be aged in oak barrels for a minimum for 3 years •Peat Smoke - since trees are a bit limited in many regions Scotland; during malting and distillation, peat moss was burned. This gives Scotch it's distinctive peat smoke flavors! (you either love it or hate it.....) •Location within Scotland is very important!

Hooking People Up

•The biggest issue is not necessarily the revenue lost, it is the fact that the establishment is still liable for the taxes! •In Texas, TABC will audit an establishment every few years. They look at your orders and itemized sales. If product is missing, the business will have to pay the taxes as if it were sold. They do not play around. •It is part of American tipping culture and thus part of the bar business •Common practice with independently owned establishments; corporate, not so much •Managers/Owners: do it legit - make a spill tab and an allowance for your staff! •DON'T TALK ABOUT IT. •If you get hooked up, don't go around bragging to your friends •If you are hooking people up, don't go crazy with it make it nonchalant

History on Spirits

•The first mention distilled alcohol were from ancient Greece •Primarily used for perfumes, flavorings, and medicines •In the 8th and 9th centuries A.D., Muslim Moorish alchemist brought covered pots to modern day Spain while conducting experiments to extract the "elixir of life" •This is also the origins of the pot still •In fact, the word 'alcohol' is Arabic in origin - 'al-kuhl' •By the 12th century, spirits were made in significant quantities through Europe

Jameson vs Bushmills

•The island of Ireland has been a place political turmoil historically •Remember, Northern Ireland is part of the UK and the Republic of Ireland is an independent member of the EU •In the states, Jameson is known as the "Catholic" whiskey and Bushmills is the "Protestant Whiskey" (these are far and away the highest selling brands of Irish Whiskey) •Well, John Jameson was born Scots and was most certainly protestant.... •Bushmills was the first commercial distillery on the island •Drink what you like!

Vodka: The Pursuit of Blandness

•The most neutral of all spirts •Typically filtered through activated charcoal •Dispute between Poland and Russia in origins •'Voda': Slavic word for water •'Vodka': is interpreted as "little water" •Vodka may be distilled with any starch or sugar rich plants (most commonly): •Grains •Potatoes •Just about anything.....

Rum and America's Original Sin

•The popularity of rum started in the 1600's in America and spread like wildfire through both the new and old world •Rum was used as a currency in the Caribbean •The demand for rum, labor was needed to work cane fields - Rum was the catalyst for the North American slave trade •The eventually turned into tobacco and cotton production in the US •Triangular Trade Route •- Afro Caribbean: Haiti, Dom. Republic, Jamaica, Barbados, etc...

Irish Whiskey

•The primary difference with Scots whisky is the lack of peat smoke •Also made from barley •Dates back to the 12th century •Copper pot stills are the traditional production method •Typically distilled three times •Widely popular throughout the world - coincides with Irish diaspora

What is a cocktail

•The word cocktail was originally referred to a horse that was not a thoroughbred - a "cocktailed horse" • •Hence, the drink was diluted and not a purebred! • •Dispute between New Orleans and New York as to where cocktail culture originated •Liberman, A. (2010)

The Other's / What do you mean Joe?

•These are categories of alcoholic products that we haven't covered... •This does not mean they are not important •These include both fermented and distilled products •There are also many more! •Some more or less find a niche under spirits such as Pisco is a brandy from Peru

American Rye

•This cheap and typically overly strong spirit gave rise to the original cocktails •Manhattans, old fashioned, and whiskey sours are all originally (and traditionally) made from rye whiskey - cocktails were meant to smooth out the harshness of some of the original ryes. •These days, they can get quite expensive! 100% rye bottles are usually $75+ •Marries well with any sweeter wine oak barrels such as sherry and port - cuts the spice (with a price...)

Gin Production / Quality:

•Three types of distillations to impart flavors to raw distillate •Cold compounding - botanicals are crushed and steeped in alcohol for a few days. The infused liquid is added to the distillate before the gin is bottled. (lowest quality) •Essential Oil Method - Botanical are crushed and cooked to remove the essential oils. The oils are combined with alcohol and concentrated. This mixture is then restilled with a neutral grain sprit. (medium quality) •Gin-Head Distillation - Neutral spirits are vaporized and passed through a basket containing botanicals. As a result, flavors are absorbed and condensed to become gin. (highest quality)

Canadian Whisky

•Typically blended with multiple grains •Often associated with rye, though few are rye dominate •Typically know for lighter and smoother whiskeys - pretty much the light beer of the whiskey world..... •Fun fact: Old West Texas cotton farmers can usually drink their body weight in Seagram's VO on any given night! (I've seen it....)

The 6 Mother Spirits

•Vodka •Gin •Rum •Tequila •Brandy/Cognac Whiskey

Vodka

•Vodka did not become widely popular in Western Europe and the US until the 1960's •Easily flavored: easy to do at home! •Subtle Flavor Profiles by base ingredient (if you're a greyhound): •Wheat - anise, pepper, lemon zest •Rye - nutty sweetness, rye bread, Brazil nuts •Barley - bready like sweetness •Potato - slightly creamy texture, fuller flavor •Maize/Corn - buttery sweetness •Grape - slight lemon zest

Is There Really a Difference in Vodka Quality?

•Vodka is usually distilled 3-5 times to remove heads and tails •Hearts are obviously desired (ethanol), congeners are usually avoided.. •The burn... cheap vodka has usually undergone fewer rounds of distillation, meaning more fusel alcohols that lead to the burning sensation •Vodka is not aged (this is what is usually the cost/price driver in other spirits) •Water quality/region - ultra soft water is preferred •Cheaper products: (sort of) cheap grains like sorghum or corn, and even byproducts from oil refining •Tito's is a corn vodka.... •Rye, Wheat, Grape, and Potato vodkas are considered by most as the superior sources for Vodka

WHAT TO DO IF I HAVE NO CLUE WHAT THEY JUST ORDERED?

•Whatever you do, don't just make stuff up •There is nothing wrong with just asking the guest! •Most people will feel important rather than judgmental •"You got me there. How do make that at home?" •You can look some things up on your phone, but this usually is not a good look nor accurate •Regional variations, especially with mixed shots •Keeping a Bartenders Bible is always handy at times WHEN IN DOUBT, MAKE IT RED (joking).

Top Vodkas by Base

•Wheat - Absolut, Grey Goose, Ketel One, Smirnoff, Stolichnaya (Stoli) •Rye - Belvedere, Sobieski •Barley - Finlandia •Potato - Chopin, Luksusowa •Maize/Corn - Titos, UV •Grape - Ciroc

What is Whiskey?

•Whiskey is made primarily from barley (sounds familiar?), which may or may not be malted, as well as corn, rye, or wheat. Whiskey is most always aged in barrels - the type of barrel and length of time give the beverage distinctive characteristics.

Whiskey or Whisky?

•Whisky - The traditional Scots/UK spelling of the spirit •English colonization brought this spirit with them along with the spelling (well, except for the US and Japan is whole different story....) •Whiskey - The traditional Irish spelling of the spirit. American whiskey and bourbon makers were primarily of Scots-Irish decent. Looks like the Irish won that argument...