Arielle Cruz
Alcoholic drinks are typically divided into three classes: beers, wines, and distilled beverages (or liquors/spirits). Hard liquors, also known as spirits, are alcoholic drinks that have undergone a process of distillation (the careful boiling and condensation of fermented ingredients) to increase their alcohol content. This is what separates them from undistilled drinks like beer and wine. There are six primary liquors: whiskey, brandy, vodka, rum, gin, and tequila. However, there are many different types of hard liquor, and each has a unique flavour profile.
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What You'll Learn
- Whisky, a complex category of liquor including Scotch, bourbon, and Japanese whisky
- Rum, made using sugarcane or molasses, with varieties including light, gold, dark, flavoured, and spiced
- Vodka, a distilled beverage that can be made from grains or potatoes
- Tequila, a popular Mexican spirit made from the agave plant
- Brandy, a distilled spirit that is often used to fortify wines
Whisky, a complex category of liquor including Scotch, bourbon, and Japanese whisky
Whisky is a complex category of liquor with several varieties, including Scotch whisky, bourbon, and Japanese whisky. Whisky is essentially a grain-based distillate matured in oak barrels, and its production involves crushing grains such as wheat, corn, barley, and rye. The location of the spirit's creation and the ingredients used play a role in determining the different names and types of whiskies.
Scotch whisky, or simply Scotch, is a variety of whisky that originated in Scotland and has a heritage stretching back hundreds of years. The earliest documentation of distillation was recorded in 1494 in tax records, and Scotch whisky has a rich history that includes illicit stills and tax evasion. Scotch whisky is typically made with malt and can be distilled using a column still, resulting in a lighter spirit.
Bourbon is another type of whisky that originated in the United States, particularly in the states of Maryland, Pennsylvania, and Kentucky. Its distillation began among poor farmers who wanted to monetise their excess grain crops, mainly corn. Bourbon is related to Scotch whisky but has distinct characteristics.
Japanese whisky is a style of whisky developed and produced in Japan, with its production beginning around 1870. However, the first commercial production was in 1923 with the opening of the Yamazaki distillery. Japanese whisky is more similar to Scotch whisky than to American bourbon in terms of production and taste. Japanese whisky is often double distilled with malted and/or peated barley, resulting in drier, smokier, and peatier spirits. The production process, still shape, local water, and aging barrels contribute to the individuality of Japanese whisky's taste.
The popularity of Japanese whisky has been growing worldwide, and it has consistently won awards at the World Whiskies Awards since 2007. Japanese whisky is consumed in various ways, including neat, on the rocks, or in cocktails like highballs. The "Bottle Keep" system is also unique to Japan, where customers can store their bottles at bars and izakaya for future consumption.
Whisky, in its various forms, including Scotch, bourbon, and Japanese whisky, offers a diverse range of flavours and histories for enthusiasts and newcomers alike to explore and appreciate.
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Rum, made using sugarcane or molasses, with varieties including light, gold, dark, flavoured, and spiced
There are numerous varieties of hard alcohol, each with its own unique characteristics, and one such versatile spirit is rum. This distinct spirit is produced using either sugarcane or molasses, with a diverse range of styles and flavors available worldwide. Rum has a rich history, with its origins dating back to the sugarcane fields and is produced through a process of fermentation and distillation. The base ingredients, combined with various factors like aging, blending, and additional flavors, give rise to the different types of rum.
The first variety is light rum, also known as silver or white rum. This rum is usually aged in stainless steel tanks or oak barrels for a shorter period, resulting in a light-bodied, smooth spirit with a subtle flavor. Light rum is often used in cocktails, as its delicate taste doesn't overpower other ingredients. It forms the base for many tropical drink recipes and is a key ingredient in popular cocktails like the Daiquiri and Mojito.
Gold rum, also referred to as amber rum, has a slightly darker color and a richer flavor compared to light rum. This variety is typically aged in oak barrels for a longer period, absorbing flavors from the wood. Gold rum often has notes of vanilla, caramel, and oak, making it a perfect choice for adding depth and warmth to cocktails. It is also frequently used in cooking, lending its distinctive flavor to dishes and desserts.
Dark rum, as the name suggests, has a much deeper color and a robust flavor. This type of rum is aged for a longer duration in heavily charred oak barrels, resulting in a fuller body and more complex flavor profile. Dark rum often exhibits flavors of molasses, spice, and dried fruit, making it ideal for drinking neat or on the rocks. It is also a key ingredient in many classic tiki cocktails, adding a strong and distinctive character to the drinks.
Additionally, rum also offers flavored and spiced varieties. Flavored rum is infused with natural flavors, often focusing on a particular fruit or spice, providing a distinct taste. Spiced rum, on the other hand, is infused with a blend of spices, delivering a bolder and warmer flavor profile. These types of rum are incredibly versatile, perfect for mixing in cocktails or enjoying on their own. The added flavors can include anything from vanilla and cinnamon to more exotic spices and fruits, creating a diverse and exciting range of tastes.
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Vodka, a distilled beverage that can be made from grains or potatoes
Vodka is a distilled alcoholic beverage that is typically clear and tasteless, deriving its flavour mainly from the burning sensation when consumed. It is crafted from a handful of ingredients, the most common of which are grains or potatoes. Vodka can be distilled from any starch- or sugar-rich plant matter, but most of the vodka produced today uses grains such as sorghum, corn, rye, wheat, barley, buckwheat, or quinoa. The most popular grain vodkas are rye and wheat.
Vodka made from potatoes has a unique texture and flavour compared to grain-based vodkas. Potato vodkas have a fleshy mouthfeel and are more savoury, with earthy, nutty flavours that depend on where the potatoes are grown. Potatoes are used for their high starch content, which can be converted into sugar and fermented. However, only about 3% of vodka sold worldwide is made from potatoes.
In some Central European countries, such as Poland, vodka is produced by just fermenting a solution of crystal sugar and yeast. In the United States, many vodkas are made from 95% pure grain alcohol. In Canada, vodka is defined as a potable alcoholic distillate obtained from potatoes, cereal grain, or any other material of agricultural origin fermented by the action of yeast or a mixture of yeast and other microorganisms.
The process of flavouring vodka to taste like fruits, chocolate, and other foods occurs after fermentation and distillation. While the practice of flavouring vodka is ancient, with early vodka makers using all manner of products from carrots to chocolate, fresh herbs, etc., the debut of flavoured vodka in the market is marked by Absolut's introduction of its Pepper flavour in 1986, which was created to make the perfect Bloody Mary. Today, popular flavours include Vanilla Vodka, Lime Vodka, lemon, raspberry, and even salted caramel.
Vodka is considered one of the purest forms of distilled spirits available today. It is less likely than other spirits to produce undesirable after-effects from heavy consumption because of its low level of fusel oils and congeners, which are impurities that flavour spirits.
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Tequila, a popular Mexican spirit made from the agave plant
There are six primary liquors: whiskey, brandy, vodka, rum, gin, and tequila. Each of these liquors has a unique flavour profile and is made from different ingredients.
Tequila is a popular Mexican spirit made from the agave plant, specifically the blue agave plant. The city of Tequila in the Jaliscan Highlands of Jalisco, Mexico, is the primary producer of tequila, with approximately 99% of all tequila originating from here. The red volcanic soils in the region are well-suited for growing the blue agave, and more than 300 million plants are harvested each year. Agaves are harvested year-round and can take anywhere from 7 to 40 years to ripen. The heart of the agave plant, called the piña, is used to make tequila. The piñas are cooked in traditional ovens or autoclaves to transform the starches into workable carbohydrates. Yeast is then added to start the fermentation process, which typically takes a couple of days. After fermentation, the liquid is distilled in stainless-steel column stills using a continuous method.
There are different ageing processes for tequila, resulting in various types of tequila with distinct flavours and characteristics. Blanco, plata, silver, or platinum tequila is typically unaged and bottled straight after distillation, although it may be rested in stainless steel or wood for a short period. Reposado tequila is aged from two months up to a year in oak or other wooden barrels. Añejo tequila is aged for at least a year, and extra añejo, or ultra-aged tequila, is aged for a minimum of three years in small barrels. The ageing process imparts colour and flavour to the tequila, with longer-aged tequilas taking on an "extra aged" or "ultra-aged" designation.
Tequila is closely related to mezcal, another Mexican spirit made from the agave plant. In fact, all tequilas are mezcals, but not all mezcals are tequilas. Mezcal has a broader denomination of origin, spanning nine Mexican states, while tequila production is limited to five states: Jalisco, Tamaulipas, Nayarit, Guanajuato, and Michoacán. The key difference is that tequila is made only from blue agave, while mezcal can be made from any of the 252 types of agave. Additionally, the methods of production differ, with mezcal often employing more traditional techniques, such as slow-roasting the piñas in a stone-lined pit and using wild yeasts for fermentation.
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Brandy, a distilled spirit that is often used to fortify wines
There are six primary liquors: whiskey, brandy, vodka, rum, gin, and tequila. Hard liquor refers to alcoholic beverages produced through the distillation of grains, fruits, or vegetables that have already been fermented.
Brandy is a distilled spirit made from a fruit-based wine. The term brandy is derived from the Dutch word 'brandewijn', which means "burned wine". Brandy was originally distilled from wine as a preservation method, to make it easier to transport, and to reduce taxes, which were assessed based on volume. It can be produced using any fruits, such as pears, apples, or cherries, but brandy that is not made from grapes must be labelled with the fruit that it's made from. For example, Calvados is an apple brandy from the Normandy region in France, Kirschwasser is a German cherry brandy, and Poire Williams is a colourless fruit brandy made from Williams pears. These are typically classified as "fruit brandies".
In the general colloquial usage of the term, brandy may also be made from pomace and from fermented fruit other than grapes. If a beverage is made from a particular fruit other than grapes, it may be referred to as a "fruit brandy" or "fruit spirit", or it may be named using the specific fruit, such as "peach brandy". If pomace is the raw material, the beverage may be called "pomace brandy", "marc brandy", "grape marc", or "fruit marc spirit".
Within particular jurisdictions, specific regulatory requirements exist regarding the labelling of products identified as brandy. For example, in the European Union, regulations require products labelled as brandy, except "grain brandy", to be produced exclusively from the distillation or redistillation of grape-based wine or "wine fortified for distillation" and aged a minimum of six months in oak. In the US, a brandy that has been produced from something other than grape wine must be labelled with a clarifying description, such as "peach brandy", "fruit brandy", "dried fruit brandy", or "pomace brandy".
Cognac and Armagnac are two of the most famous brandies in the world. Armagnac is a full-flavoured brandy named after the region of Gascony in south-western France, where this brandy is exclusively produced. Armagnac production is heavily regulated and uses a dry style of wine along with three additional grape varietals: Folle blanche, Colombard, and Baco blanc.
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Frequently asked questions
There are six primary liquors: whiskey, brandy, vodka, rum, gin, and tequila. However, there are many other types of hard alcohol, including liqueurs, bitters, and cordials.
Whiskey includes a variety of spirits such as scotch, bourbon, and rye, which fall under the whiskey umbrella. The location of creation is part of what determines the different names. Scotch and whisky are from Scotland, while bourbon is American-made.
Hard liquors are produced through the distillation of grains, fruits, or vegetables that have already been fermented. Wines and beers are not hard liquors because they are not distilled.
Hard alcohol is the base of countless cocktails. Some popular cocktails include:
- Vodka Martini
- Gin and Tonic
- Rum and Coke
- Manhattan (Whiskey-based)
- Old Fashioned (Whiskey-based)
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