Comes from the term

“Water of Life”

“Eau-De-Vie”

“Aqua Vitae”

“Alkol”

“Usquebagh”

18th Century Test with Gunpowder

To ensure spirit wasn’t watered down.

Proof is still used in the US and is equal to twice the alcohol by volume (abv)

(80 proof = 40% abv)

Production Process:

1. Milling & Mashing

2. Fermentation

3. Distillation

4. Finishing

5. Packaging

Starch source (e.g. barley, agave) is converted to sugar by exposure to heat and/or water in a washing or cooking process

The sugar source is converted to alcohol, carbon dioxide and heat by the action of yeast

Yeast eat sugar to create Alcohol

SUGAR + YEAST = ALCOHOL & CO₂

• Water boils at 212°F

Distillation happens at temperatures in the middle

(+/- 190°F)

Alcohol boils at 173°F

HEAT

VAPOR

COOL

LIQUID

Latin: “Distillare” is

“To Drop” or “trickle down”

Heads, Heart & Tails

Dilution

Filtration

Maturation

Blending

Sweetening & Flavor

Water is Essential!

96% ABV +Water 40% ABV

Source?

River? Aquifer? Lake? Glacier?

Often dictates location of distillery

Vodka Filtered through

charcoal or other material

Tennessee Whiskey Filtered through

sugar-maple charcoal

Before Aging

Puerto Rican Rum Filtered with

charcoal

After Aging in White Oak

Ketel One Filtration - Amsterdam

Differences in Oak

Large vs. Small

Level of Char

Product previously

in Barrel

Time in Oak

Climate

Some spirits are blended with like spirits of different ages, origins, and styles to create a consistent and complex

product year after year

Mostly for Cordials & Liqueurs

Flavors added through

Maceration Steep a distilled spirit with flavorings for a period of time.

Infusion Steep a liquid prior to distillation

Percolation Flavorings placed inside the still to flavor distillate as it

passes through a screen of flavorings.

Compounding Sugar solution & flavoring combined with base alcohol

Definition: 4 points recognized by International trade agreements* 1. Spirit obtained from fermented

mash of grain

2. Distilled at less than 190 proof

3. Stored in oak vats (only spirit that mandates oak aging)

4. Bottled at no less than 80 proof (40%ABV)

*SWE, CSS

The modern term ‘whisky’ is a derivation of ‘Uisge’ meaning “Water of Life”

Settlers immigrating to the New World during the early 1600s brought the practice of distilling whiskey with them. Their primary product was rye whiskey.

Over the years, countries have adapted their own methods & laws for making Whisk(e)y

1. American – Made in America

2. Canadian – Made in Canada

3. Irish – Must be made in Ireland from a mash of malt & cereals

4. Japanese – Made in Japan

5. Scotch – Must be distilled at a Scottish distillery from water and malted barley

Tennessee

• Must be made in USA

• Must be made from a mash containing at least 51% corn

• Must use new charred American White oak barrels

• Must be distilled at no higher than 160 proof (80% alcohol by volume)

• Nothing can be added at bottling to enhance flavor or sweetness or alter color

• Be aged in small wood for not less than 3 years

• Be mashed distilled and aged in Canada

• Possess the aroma, taste, and character generally attributed to Canadian Whisky

• Bottled at not less than 40% ABV

• MAY contain caramel coloring and flavoring

Bourbon Canadian • Must be made in

Tennessee

• Lincoln County Process mandates that Tenn. Whiskey be filtered through charcoal

• Tennessee Whiskey producers MAY reuse barrels

Irish

• Obtained from the fermented mash of grain

• Distilled at less than 190 proof

• Stored in oak containers

• Bottled at not less than 80 proof

• Must be produced in Japan

• Distilled at less than 94.8% ABV

• Must be matured in Scotland in oak casks no larger than 700L for no less than 3 years

• Made from malted barley & other whole grains and cereals at a distillery in Scotland

• Must not contain any added substance other than water and plain caramel coloring

• May not be bottled at less than 40% alcohol by volume

Japanese Scotch • Obtained by

distillation from a mash of malt and cereals in Ireland

• Distilled at less than 94.8% ABV

• Must be aged a minimum of 3 years in wooden casks

Corn Malted Barley Wheat Rye

All whisky is crafted using the same 5 sources of flavor* 1. Grain Recipe (Mash Bill)– Single Grain or Multiple grain

Source of grain (terroir)

2. Water – Natural or Processed

3. Fermentation – Natural yeast vs cultured

Proprietary yeast strain vs. generic

4. Distillation Stills: Pot, Column

Still Material: Copper, Stainless

Frequency: double or triple distilled

5. Maturation – oak, barrel condition (new or used)

Selection

Blending

Packaging

Bourbon:

New Oak Barrels

Tennessee:

New Oak Barrels

Can use old barrels

Canadian: Used Barrels

Irish:

Used Barrels

Scotch:

Used Barrels

Whiskey Blenders and Master Distillers select a whiskey based off of maturity and color characteristics as opposed to age statement alone.

Visual

Does it have color? Viscosity?

Aroma

Alcohol, Fruit, Wood, Spice

Taste

Confirm aromas, mouth-feel, finish

Flavor is the combination of aroma & taste