EXTRA NEUTRAL ALCOHOL from Molasses of Sugar and Grain
Diluted to 42.8% v/v with demineralised water
Caramel added for the taste, essence and color
Blended with fine Malt or Grain based imported whisky to get the final refined whisky
Molasses, sugar cane juice, or cane syrup
Fermented usually at 30-33 C and pH 5.5 - 5.8 for 1-3 days
Using either continuous or pot-still distillation
Ofter carried out in charred oak barrels
Different distillates blended for consistency
Historically distilled rum originated from sugar cane plantations in the Caribbean. It was a useful way of disposing of molasses, a by-product of refining sugar cane. There is not a single standard for rum, with different countries having different regulations for the spirit, but it can be loosely split into dark, gold, light, and spiced rums.
Spirit distilled from fruit. -Any fruit that ferment may be used in different ways to produce brandy. The most familiar type of brandy comes from wine made from grape.
Wine is usually distilled and then aged in oak barrels, a process which mellow the spirit and add colour, aroma and flavour to it. The longer the brandy remains in wood the better it is likely to be.
Brandy is served on its own in a brandy glass as an after dinner drink.
It can be used as an aperitif with ice in which case it will be served in a tall slim glass.
Cereal grains are the most common, but potatoes and grapes are also used
The base material (starch is converted into sugar if necessary) is fermented
Neutral style,classic vodkas are made using a continuous still with very little character of base material remaining Some premium vodkas use pot-still distillation which tends to retain light characteristics of base material
Most vodkas are filtered through activated charcoal to remove impurities The spirit is then reduced to bottling strength (a minimum of 37.5% ABV)
High quality neutral grain spilit 96% ABV
BOTANICALS - Juniper, coriander, angelica, liquorice with DEMINERALISED WATER
Heads - High strength alcohols, very first part of the distillation. Thedistiller will decide when enoughheads have been run, this is doneby nosing until they get a fresh coriander smell,
Tails - The distiller will run the product until it reaches a cut off strenght,which is stated in the recipe. The tails run will carry on until all the alcohol has been recovered from the still
The distiller will assess the quality by nosing and checking the alco-holic strength every hour
Water, hops, barley and yeast.
Malting is the natural process of partially sprouting grain, then toasting it to produce malt sugar and a perfect golden hue.
We add hot water to the grist to produce a mixture called “mash.”
When the wort cools, we add yeast, and fermentation begins. As yeast multiply, they consume the sugars and produce alcohol and CO2 (carbonation).
We use most of our bottles amber or green color to protect the beer from light. For beers sold in clear glass bottles, we use patented light-stable hops that prevent beers from becoming "light-struck".
