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CHAPTER 1

introduction 1 THE EXPENSIVE ALCOHOLIC BEVERAGE

1. INTRODUCTION

Beverage refers to any type of potable except plain . The term ‘beverage’ has been derived from the word ‘Bever’, meaning rest or repose fromm work. In hospitality terminology, it tefers to any type of intoxicating and non- intoxicating , which is hygienically consumed by human, tether to quench the thirst or for enjoyment, refreshment, nourishment or relaxation, as per the human need.

The blending of food with beverage is an art that requires a thorough knowledge of the various courses, its taste, colour and flavours of all the items and also a clear idea of suitable beverage to accompany various courses.

In catering industries such as hotels, restaurants, bars , canteens, cafeterias, either commercial or non-commercial, beverage is an essential liquid product. During nourishing drinks like milkfruit juices and malted drinks such as, bournvita, Horlicks, ,coffee, hot chocolate, etc. go very well. At the vrunch/lunch , soft or non- drinks like juices squashes, cold dirnks, tea,coffee, and fermented alcoholic beverages go very well. At the dinner time, alcoholic dirnks like

2 , , spirits and are usually consumed for refreshment, relaxation and to stimulate the body.

Buying and selling such alcoholic drinks and their quality, quantity and brands rely upon the establishment’s standard, policy and type of customers it caters to. For example, large hotels, restaurants and bars provide various local and imported brands in large quantities to their customers who are in a fit position to receive physically, mentally and economically. However, small hotels and restaurants/bars only provide more of local and less of imported drinks in small quantities by bottle, glass or pegs.

TTR: Beverage can be defined as portable liquid which is suitable for drinking such as , spirits, , liqueurs, juices, aerated drinks, tea, coffee, hot chocolate, etc.

3

CHAPTER 2

HISTORY OF ALCOHOL

HISTORY OF ALCOHOL:

4 Alcohol is the liquied resuling from the of substances, which is isolated by . the word alcohol has been derived from the word “Al Kohl”, which originally meant pulverized anatomy, and then came to mean any product crushed to a poweder. the Aravic word “Al Kohl” also referred to a black cosmetic (Kohl) produced by a process similar to distillation . In the , alcohol was considered ‘an elixir of life’ and was mostly reserved for therapeutic use. It came to be used as a drink towards the end of the 15th century when all kinds of herbs and plants wre introduced into it.

The historical evidence shows that Aztecs were pulp from the cactus by 300 BC, though it is unlikely the they knew how to distil it. The discovery of distillation is redited to the chinese, who were probably producing a type of spirit, by 1000BC. The use of the alembic, or , was pursued only after an Arab chemist called Gieber, wrote about his experiments in 800AD.

Alcohol has anti-septic properties and nutritional value in the form of assimilable . In cookery, alcohol is used in pates, stuffing, ices, sorbeds, soufflés and many other recepes It is also used while deglazing, flaming and marinating.

HISTORY OF WINE:

Wine has evolved as part of European life, culture and diet since time immemorial. Wine making emerged in with the expansion of the Roman Empire throughout the Mediterranean, when many major wine producing regions that still exist today were established. Even then wine making was a precise husbandry that fostered the development of different varieties and cultivation techniques. for storing and shipping emerged, bottles were used for the first time, and even a rudimentary appellation system developed as certain regions gained a reputation for fine wine. As wine production became progressively refined, its popularity increased, and wine became a common feature in cities throughout the Empire.

5 The culture of wine in Europe predates the Romans: in ancient , wine was praised by poets, historians and artists, and was frequently referred to in the works of Aesop and Homer. In Greece, however, wine was considered the privilege of the upper classes. Dionysus, the Greek god of wine, represented not only the intoxicating power of wine, but also its social and beneficial influences. He was viewed as the promoter of civilization, a lawgiver, and lover of peace — as well as the patron deity of agriculture and the theatre. Indeed, according to ancient Greek historian Thucydides, “the peoples of the Mediterranean began to emerge from barbarism when they learnt to cultivate the and the vine”.

With the passing of the centuries, the art of wine making spread to , Spain, Germany and parts of Britain. By this time, wine was considered an important part of daily diet and people began to favour stronger, heavier wines. European appreciation of wine endured throughout the Dark Ages. Partly because drinking water was still unreliable, wine was the preferred alternative to accompany meals. At the same time, viticulture and viniculture advanced thanks to the husbandry of Church monasteries across the continent, which gave rise to some of the finest vineyards in Europe. The Benedictine monks, for example, became one of Europe’s largest wine producers with vineyards in France’s , Burgundy, and Bordeaux regions, as well as in the Rheingau and Franconia regions of Germany. The merchant and noble classes had wine with every meal and maintained well-stocked cellars.

During the 16th century wine became appreciated as a more sophisticated alternative to beer and as wine products began to diversify, consumers began to value the concept of varying their drinking habits. People began to discuss the virtues and vices of wine with greater gusto than in previous centuries. Elizabethan England’s celebrated bard Shakespeare remarked that “good wine is a good familiar creature if it be well used”, implicitly commenting on the misuse of wine at this time. The Shakespearian era saw the availability of fresh drinking water in London, a breakthrough that moved the wine industry into a new age.

Improved production techniques in the 17th and 18th centuries resulted in the emergence of finer qualities of wine, glass bottles with corks began to be used, and the corkscrew was invented. The French wine industry took off at this point, with particular recognition being given to the clarets of the Bordeaux region by merchants from the Low Countries, Germany, Ireland and Scandinavia. Bordeaux traded wine for coffee and

6 other sought-after items from the New World, helping to cement the role of wine in emerging world trade.

While the 19th century is considered the golden age of wine for many regions, it was not without tragedy. Around 1863 many French vines suffered from a disease caused by the Phylloxera aphid, which sucked the juice out of the roots. When it was discovered that vines in America were resistant to Phylloxera it was decided to plant American vines in affected French regions. This created hybrid that produced a greater variety of wines. Also at this time French winemakers moved to the region in northern Spain and taught the Spanish people to make wine from local grapes.

Over the last 150 years wine making has been totally revolutionised as an art and science. With access to refrigeration it has become easy for wineries to control the temperature of the fermentation process and produce high quality wines in hot climates. The introduction of harvesting machines has allowed vineyards to become larger and more efficient. Although the wine industry faces the challenge of meeting the demands of an ever-larger market without losing the individual character of its wines, technology helps to ensure a consistent supply of quality wines. Modern wine appreciation pays homage to the timeless art of wine making and demonstrates the importance of wine in the history and diversity of European culture. .

Types of Grapes:

7 S. WHITE GRAPES S. BLACK GRAPES N N 1 1 Cabernet Sauvignon 2 Chenin Bhanc 2 Cabernet Franc

3 Muller Thurgau 3 Gamay

4 Malaga 4 Merlot

5 5 Mebbiolo

6 Pinot Blanc 6 Pinot Noir

7 Pinot Gris 7 Petite Sirach

8 Reisling 8 Zindfandel Meldec

9 Sauvignon Blanc 9 Petite verdoc

10 Semillaon

11 Gawurztraminer Top 3 Wine Producers:

1.

2. France

3. Spain

Top 3 Wine Consumers:

1. France

2. Italy

3. Portugal

8 Beverage has been classified into two categories:

CHAPTER 3

9 BEVERAGE CATEGORIES  Alcoholic Beverage

 Non Alcoholic Beverage

10 Alcoholic Beverage (C2H5OH)

Alcoholic beverage is portable liquid which contain 2% to 75% of . They are produced by the introduction of for fermentation into substance such as , (grain), and plant extract. Technically, it is known as ethyl alcohol that forms as the product of a chemical reaction in which yeast converts the glucose present in the or molasses into alcohol & (CO2), though there are other reaction taking place at the same time and that also influence the character of the finished beverage. Alcoholic beverage has been divided into three categories, they are as follow

 Fermented Alcoholic Beverage

 Distilled Alcoholic beverage

 Compound Alcoholic beverage

NON ALCOHOLIC BEVERAGE

11 Non- alcoholic beverage refers to non-intoxication drinks or soft drinks, which doesn’t have a bit of liquor by volume or yeast is not introduced to convert sugar into alcohol during fermentation. They are considering as soft drinks, which can be have according to the choice and standard. They are found in the bottle or canned or open liquids to consume in any stage of the meal or without meal. The bottles or cans are hygienically and sold in the market in the safe manner, e.g. aerated , mineral water, juices, squashes, syrups, etc.

Non-Alcoholic beverage is sold and consumes by human according to their needs and requirement, and no any law can restrict its sale as it doesn’t have any intoxicating character. Therefore, soft drinks can be sold or consumed in any time of the day or night, and any type of the span of life. In hospitality industries, the non-alcoholic beverage are essentially provided and served as a breakfast, lunch, and dinner with or without meal to the customer. While we talk about the non-alcoholic beverage mostly we prefer juice, lassi, squash, tea, coffee, hot chocolate, soft drinks like coke, sprite, fanta, real and etc.

Non-alcoholic beverage can also be used while making and mocktails. They stimulate the plate & act as an aperitif. It is widely used for diluting spirits with soft and cold drinks, like rum and coke, whiskey

12 and soda water, and tonic water, etc. It not only adds to the taste on it but also enhance colour & flavour and eye appeal.

The names of some alcoholic beverages are determined by their base material.

 Beer: In general, a beverage fermented from a grain mash will be called a beer. Beer is made from or a blend of several grains. If the fermented mash is distilled, then the beverage is a spirit.

 Wine and are usually made from grapes but when they are made from another kind of , they are distinguished as or . The kind of fruit be specified, such as "cherry brandy" or " wine."

 Whiskey (or ) is made from grain or a blend of several grains. The type of whiskey (scotch, , bourbon, or corn) is determined by the primary grain.

: Vodka is distilled from fermented grain. It is highly distilled so that it will contain less of the of its base material. Gin is a similar distillate but it is flavored by berries and sometimes by other herbs as well. is sometimes made by means of freeze distillation.

: In the United States and Canada, cider often means unfermented juice (sometimes called sweet cider), and fermented apple juice is called hard cider. In the United Kingdom and , cider refers to the alcoholic beverage.

13 Flavoring

Alcohol is a moderately good solvent for many fatty substances and essential oils. This attribute facilitates the use of flavoring and coloring compounds in alcoholic beverages, especially distilled beverages. may be naturally present in the beverage’s base material. Beer and wine may be flavored before fermentation. Spirits may be flavored before, during, or after distillation.

Sometimes flavor is obtained by allowing the beverage to stand for months or years in barrels, usually American or French oak.

A few brands of spirits have fruit or herbs inserted into the bottle at the time of bottling

Name of Grain fermented Name of distilled beverage s beverage

beer, , barley , , (mugijōchū) () rye rye beer, , vodka (), (Germany)

, corn corn ; and vodka (rarely) beer, tesguino sorgh burukutu (Nigeri , gaoliang, certain other types um a), pito (Ghana)

14 , merisa (southe rn ), bilibili ( Chad, Central of (). African Republic, Cameroon)

(), vodka, whisky, wheat wheat beer weizenkorn (Germany)

beer, (Bali ), and choujiu (China), Ruou gao (Vietnam), aila (), rice baijiu (China), shōchū rice (Japan), s (komejōchū) andawamori (Japan), (Korea) onti (), mak geolli(Korea), tu ak (Borneo Island), thwon ( Nepal)

beer (Sub- Saharan Africa), tongba ( millet Nepal, Tibet), (the , )

shōchū buckw (sobajōchū) (Ja heat pan)

Fruit Name of Name of distilled beverage juice fermented

15 beverage

brandy, (France), , juice (France), Branntwein (Germany), (, ofgrap wine ), (Grozdova) (The Balkans, es, Turkey), singani (), (, , ), törkölypálinka ()

cider (U.S.: juice "hard ofappl applejack (or apple brandy), , cider cider"), Apfelwei es n juice , or , pear brandy, Eau-de- of pea cider; poiré (Fra vie (France), pálinka(Hungary), Krushova rs nce) rakia / Krushevitsa () juice , țuică, umeshu, pálinka, Slivova rakia / of plu plum wine Slivovitsa (Bulgaria) ms juice ofapri Kaisieva rakia (Bulgaria) cots juice (Mexic ofpine o), Pineapple apple Wine (Hawaii) s junipe borovička () rs banan Chuoi as orp hot (Vietnam), u

16 rgwagwa (Ugan da, Rwanda),mbeg e (with millet ; lantai Tanzania), kasik ns isi (with malt; Democratic Republic of the Congo)

gouqi gouqi gouqi jiu (China) jiu (China) cocon Toddy (Sri , (, India, ) ut Lanka, India) with ginger sugar, ale, ginger , ginger with wine raisin s

Myric yangmei a yangmei jiu (China) jiu (China) rubra

Raki/// (Turkey/Greece/Fr ance/Italy),/ (Greece), poma wine (Italy), Trester (Germany),marc (France), ce (Spain), (Cyprus), aguardente(Portugal) , tescovină (), Arak ()

Veget Name of Name of distilled beverage

17 fermented ables beverage

Cauim and tiqui ra (), (Sub-Saharan Africa), masato (Peruvian Amaz onia chicha), parakar cassa i (Guyana),niha va manchi () aka nijimanche (Ecuador and Peru), sakurá (Brazil, Surinam) juice of gin ginger beer gerro (Botswana) ot

horilka (Ukraine), vodka (Poland and potato beer Germany), (Scandinavia), poitín (poteen) (Ireland)

shōchū sweet (imojōchū) (Jap potato an), soju (Korea ) juice , betsa- rum (Caribbean), pinga or cachaça (Brasil), agu ofsug betsa (regional) ardiente, arcan e, ormol

18 asses juice of aga , , raicilla ve

Other Name of ingre fermented Name of distilled beverage dient beverage s

coyol wine (Central sap America), temb of pal o (Sub-Saharan m Africa), toddy (I ndian subcontinent) sap of Ar enga pinna ta,Co Tuak (In Arrack conut donesia) ,Bora ssus flabel lifer

, h orilka (U hone kraine), t distilled mead (mead brandy or brandy) y ej (Ethio pia) milk , k arkhi (Mongolia)

19 efir, blaa nd

and mead or shōchū (kokutō shōchū): made from brown sugar sugar sima (Fin (Japan) land)

20 4

r e t p a h c

MOST EXPENSIVE BEVERAGE TOP 10

10) 1811 Chateau d’Yquem — $117,000

Christian Vanneque, who runs SIP Wine Bar in Bali, Indonesia, paid $117,000 for this bottle of 1811 Chateau d’Yquem. The Wall Street Journal says that this is the record payment for a bottle of ,

21 surpassing the previous record of $100,000 held by a bottle of 1787 Chateau d’Yquem.

22 9) 1907 Heidsieck — $275,000

This staggeringly pricey champagne is the most expensive in the world for both its quality and intriguing journey. Expensive Champagne reports that the highly prized bottles of champagne were discovered in 1998 among the shipwreck of the Swedish freighter Jönköping, which sank in the Gulf of . The ship was chartered to deliver alcohol from to the Imperial Court of Czar Nicholas II of , but it never made it to its destination after it was torpedoed during World War II by a German U-boat. Thankfully, most of the bottles on board were preserved, including the 1907 Heidsieck cuvée.

23 24 8) 1947 Château Cheval Blanc — $304,375

This exquisite bottle was auctioned at Christie's in Geneva for $304,375. The auction house's wine expert, Michael Ganne, had nothing but effusive praise for the wine, saying it was "without doubt one of the greatest Bordeaux of all time, not only for its rare quality but its longevity, in that it can still be kept for another 50 years without any problem." Note that he neglected to say whether it was worth the staggering price.

25 7)

The Macallan 64 Year Old in Lalique — $460,000

Who doesn’t love scotch on the rocks? At $460,000, this exquisite scotch is almost a bargain when consider the sleek crystal decanter it comes in. Pretty cool.

26 27 6) Screaming Eagle — $500,000

Even the winemaker of Screaming Eagle, the California cult wine whose 6-liter bottle recently sold for $500,000, couldn’t fathom its value. Per Time Magazine, "It’s wild," she said. "You drink it, and it’s gone. My brain doesn’t get it."

28 5) Mendis Brandy — $1 million

This clear brandy, which is matured for at least two years in Hamilla wood casks, launched in 2007. Considering the second bottle was given away for free in a contest, it only adds up to about $500,000 a bottle. Quite affordable, really.

29 4) Scottish Diva Vodka — $1 million

In case you have a spare million floating around, this inordinately expensive vodka comes in a bottle stuffed with crystals and gemstones.

30 3) Henri IV Dudognon Heritage — $2 million

Trend Hunter reports that the Henri IV Dudognon Heritage is the world’s most expensive cognac. The $2 million bottle is packaged by jeweler Jose Davalos, and is reportedly dubbed the "DNA" of . The ultra-expensive liquor has been produced since 1776 and is aged in barrels for more than 100 years. Then, the liquor is bottled in a bottle that is dipped in 24-karat gold and sterling platinum and decorated with 6,500 brilliant cut diamonds. The 8-kilogram bottle is filled with just 100 cl. of the decadent drink.

31 2) Pasión Azteca, Platinum Liquor Bottle by Tequila Ley — $3.5 million

The new Tequila Ley Pasión Azteca bottles are once again a bonus to the top-shelf liquor inside — they're made of engraved platinum by Mexican artist Alejandro Gomez Oropeza. Burning question: Does the 1800 Tequila guy, who has immeasurable distaste for poser , approve?

32 1)

D'Amalfi Supreme — $44 million

At more than 11 times more expensive than second place, you know D’Amalfi Limoncello Supreme is legit. Let’s say, hypothetically, that you are thirsty, have a weak moment, and drink the contents. What do you do with the bottle, which has three single cut diamonds totaling 13.5 carats and an 18.5 carat single cut diamond.

Calling it D’ Amalfi Limoncello Supreme, the alcohol itself is infused with peels of from the famous Amalfi Coast, which is enlisted in the liquid’s aroma, and is said to give you more pow

33 CONLUSION

CHAPTER 5

CONCLUSION

34 I conclude on behalf of this project I would thank the leader for accepting this project. I hope this project will make a good awareness of this topic to everyone which interested to me to do this research project. I had given my ideas and suggestion to this project. I once again take this opportunity to thank me and all for completing this project successfully

35

CHAPTER 6

THE BOOK AND WEBSITES REFFERED FOR THIS PROJECT WORK ARE:

BOOKS

Hotel management

36 BIBLOGRAPHY The world of liquers

WEB www.wikipedia .com www.madatory.com

37 CHAPTER 7

ANNEXURES

38 39