Training Course the BASICS of BEVERAGE ALCOHOL the BASICS of BEVERAGE ALCOHOL

Training Course THE BASICS OF BEVERAGE ALCOHOL THE BASICS OF BEVERAGE ALCOHOL

Alcohol • Hydroxyl (oxygen/hydrogen) group bound to a carbon atom which in turn may be bound to other carbon and hydrogen atoms.

Ethyl Alcohol • Otherwise known as ethanol, the type of alcohol found in beverages

Three Types of Beverage Alcohol • Malt • Wine • Spirits THE BASICS OF BEVERAGE ALCOHOL

Alcohol – from the Arabic “al ko’hl,” meaning “finely divided”

Distillation – from the Latin, “destillare” which means “to drop” or to “trickle down”

Concentration of alcohol • Alcohol by volume (ABV) • Proof (2x the ABV at 60°F) THE BASICS OF BEVERAGE ALCOHOL

The Seven Classes Of Spirits • Whisk(e)y • Brandy • Liqueurs • Tequila • Vodka • Gin • Rum SPIRIT PRODUCTION

Washing/Mashing/Milling • Sugar or starch broken down in preparation for fermentation Fermentation • Yeast turns sugars into alcohol Distillation • Mixture boils, alcohol separates from water due to its lower (173°F) boiling point Maturation • Not a necessary step for some spirits, like vodka and gin, but all others have aged and unaged expressions SPIRIT PRODUCTION

O2 Evaporation • Water and alcohol are evaporated from the EVAPORATION barrel and are affectionately known as the

“Angel’s Share.” PENETRATION Extraction EXTRACTION • Water and alcohol soak approximately one-half the thickness of the oak stave.

Oxidation CONCENTRATION • Oxygen enters the barrel to fill the ever expanding “head space” and derives flavors from the acids and alcohols in the mixture. Concentration • All of the flavor created in steps 1-3 is concentrated in the remaining liquid 1. What is the maximum proof level of any alcoholic beverage? THE BASICS OF 2. What is the Angel’s Share? BEVERAGE ALCOHOL QUIZ 3. Name and explain the four steps in the spirit production process. AN INTRODUCTION TO WHISKEY NOTABLE WHISKEY FACTS

Whiskey is the only spirit type that by definition must be crafted exclusively from grain.

It is the only spirit type that requires a maturation period of some length in an oak barrel.

There is no one single country where whiskey is required to be produced as part of its authenticity.

Whiskey can be spelled with an “E” or without – again, more on that later. IN THE BEGINNING

Whiskey was probably first created by the Irish Celts after they learned about distilling from Christian missionaries in the fifth or sixth century.

It was so important to them that the word “whiskey” comes from the Celtic for “water of life”: “uisge beatha”.

WHISKEY AROUND THE GLOBE

Apart from North America, whiskey comes primarily from three main sources:

SCOTLAND: Scotch whisky (no e) A measure of scotch is often called a dram.

IRELAND: Typically distilled three times, while other countries’ production is often distilled just twice.

JAPANESE: Based off of Scotch, award winning Japanese whisky (no e) is gaining popularity outside the country

IN THE NEW WORLD

Settlers emigrating to America in the early 1600s brought the practice of distilling whiskey with them.

• Grain crops such as rye grew well and were first appropriated as a whiskey crop • Corn grew well in Kentucky and became the base of bourbon • American distillers developed blending to increase yield, and introduced the practice to Scotland and Ireland

WHISKEY AND THE US GOVERNMENT

The US Government’s integral role in whiskey production • Alcohol taxation has existed since the Revolutionary War • Bonded whiskey’s authenticity is guaranteed by the government • President Taft defines whiskey in 1906

WHISKEY AND PROHIBITION

Prohibition radically disrupts the US whiskey industry and makes room for Canadian varieties to gain popularity

• Enacted in 1920 • Decreased global demand for whiskey • Whiskey for “medicinal purposes” was exempt

NORTH AMERICAN WHISKEYS

Bourbon Whiskey • Must be produced in the United States • Contain at least 51% corn • Must be distilled at no more than 160° • Aged in new (charred) oak barrels at no more than 125° • Minimum 80° Proof • No colorings or flavorings added to straight bourbon

NORTH AMERICAN WHISKEYS

Tennessee Whiskey • Contain at least 51% corn • Must be distilled at no more than 160° • Aged in new (charred) oak barrels at no more than 125° • No colorings or flavorings added to straight bourbon • Bottled at no less than 80° • Must be made in Tennessee • Filtered through maple charcoal prior to aging

NORTH AMERICAN WHISKIES

Canadian Whisky • Primarily use rye grains • Must be aged for at least three years • Must contain at least 40% alcohol by law • Canadian law states that the product must always “possess the aroma, taste, and character generally attributed to Canadian whisky” NORTH AMERICAN WHISKEYS

Rye, Wheat, Malt & Corn • Must contain at least 51% of their respective grains • Must be aged in charred new oak barrels • Corn whiskey is the exception • Must be 80% corn • Does not require aging • Cannot be in a new barrel or new charred barrel NORTH AMERICAN WHISKEYS

Blended Whiskies • Made of different batches of ‘straight whiskies’ • Can also include flavorings or neutral spirits. 1. The word “whiskey” comes from the phrase “uisge beatha.” What does this translate to?

2. During Prohibition, whiskey was AN INTRODUCTION allowed to be sold for what purpose? TO WHISKEY QUIZ 3. Define corn whiskey.

NORTH AMERICAN WHISKEY FLAVOR PROFILES NORTH AMERICAN WHISKEY FLAVOR PROFILES

Light & Flavorful & Full Bodied Gentle Spicy

Jack Daniel’s Gentleman Jack Single Barrel - - Jack Daniels Woodford Reserve Early Times - - Woodford Reserve - Old Forester Double Oaked Canadian Mist - - Old Forester Signature - Collingwood Old Forester Birthday Bourbon FIVE SOURCES OF FLAVOR A brand’s grain recipe will help determine its favor profle in the following ways: 1. Grain Recipe Rye adds a spicy, lively character

2. Water Source Corn adds sweetness and if used in a high percentage a true corn character 3. Fermentation Process Wheat offers mildness, which allows more 4. Distillation Process barrel sweetness to show through Malted Barley gives Bourbon a malty, cocoa, 5. Maturation Process cereal taste FIVE SOURCES OF FLAVOR

Sweet Aromatics - Source - barrel, yeast strain Vanilla, caramel, honey, butterscotch, chocolate, maple syrup, coconut

L E R R Fruit - Source - water, yeast strain, mash bill, still, A B Y barrel EA ST Apple, pear, dark fruits (figs, raisin, dates, apricot), citrus (orange or lemon zest), banana, berries, cherry MAS HBILL ER M AT A Spice - Source - yeast strain, mash bill, still, barrel W TU

R L Black pepper, tobacco leaf, nutmeg, clove, cinnamon, mint, licorice, A L I T T I coffee, leather O S N

Wood - Source - barrel, maturation environment Oak, cedar, pine, almond, walnut, butter, nutty

Grain - Source – mash bill Corn, rye, malt, cereal, earth, mushroom 1. Which grain adds mildness to a whiskey?

2. Which mineral is an optimal component of NORTH AMERICAN WHISKEY the water used to make whiskey? What FLAVOR PROFILES QUIZ addition should never be present?

3. What is the source of the spice notes that can be found in whiskies? BROWN-FORMAN NORTH AMERICAN WHISKEY BROWN-FORMAN HISTORY

• Founded in 1870, the oldest North American whiskey company • The first Bourbon distiller to sell whiskey in sealed glass bottles • The only distiller still in existence to have operated before, during, and after Prohibition • The only distilling company in the U.S. to still produce its own barrels, through the Brown-Forman Cooperage • The founding member of DISCUS OLD FORESTER

Brown-Forman’s first whiskey • Originally sold as a medicinal spirit • One of the few brands legally produced during Prohibition • Traditional Kentucky Straight Bourbon Whiskey made in the same classic style since 1870 • Varieties include Old Forester, Old Forester Signature, and Old Forester Birthday Bourbon, 1870, & 1897 all with their own distinctive flavor profile

OLD FORESTER 86 Proof (43% ABV)

TASTING NOTES Color – Brownish orange

Nose - Sharp and sweet with a strong floral character that swirls with hints of mint, rich tobacco leaf, and vanilla. A touch of oak and spice provide a strong underpinning..

Taste – Sharp at first but softens quickly with hints of oak, sweet corn, and rye grain character. Spicy with soft vanilla and light orange notes

Finish – Long, warm, and slightly dry. Nice level of sweetness

OLD FORESTER Signature 100 Proof (50% ABV)

TASTING NOTES Color - A bright dense caramel toffee.

Nose - Strong, sweet coffee laced with chocolate, creamy vanilla, and rich warmed oak take you right into the barrelhouse

Taste – Ripe apple and other sweet fruit, complex oak

Finish – Sweet and light, with hints of oak and apple that linger

OLD FORESTER BIRTHDAY BOURBON

Brown-Forman’s first whiskey. In 1995, a commemorative bottling of Old Forester was commissioned to celebrate the 125th anniversary of Brown’s innovation. • Every vintage of Old Forrester Birthday bourbon will have a unique flavor • These differences are quite discernible according to the season of distillation. JACK DANIELS

Mr. Jasper Newton “Jack” Daniel was a runaway at the age of six and a distiller by 13 • Tennessee Whiskies are more labor-intensive to produce than bourbons • The one difference that sets Tennessee whiskies apart from bourbon is the additional step of charcoal-mellowing. • Varieties within the Jack Daniel’s Family of Brands: Jack Daniel’s Old No. 7, Gentleman Jack, and Jack Daniel’s Single Barrel JACK DANIELS 80 Proof (40% ABV)

TASTING NOTES Color – Medium amber

Nose – Moderate levels of vanilla, caramel, and almond. Aging ripens the fruitiness of the original distillation

Taste – Smooth, well-rounded with barrel notes of the tannin and wood flavors adding a robustness to the taste

Finish – Pleasingly dry

GENTLEMAN JACK

Introduced in 1988 – the first new whiskey from the Jack Daniel Distillery in a century.

• Unlike any other whiskey in the world, it’s charcoal-mellowed twice, once before and once after aging to peak maturity • International award-winning brand • International Wine & Spirits Competition, London 1997 • Made from a single whiskey, not a combination of several whiskies blended together GENTLEMAN JACK 80 Proof (40% ABV)

TASTING NOTES Color – Light amber with a viscous clarity

Nose – Soft and polished with balanced sweet fruit notes and lush spice highlights

Taste – Sweet sugarcoated vanilla and dark, ripe apple peel sizzle together like a skillet of fried apples

Finish – Quick sweetness at first and then settles into a refreshingly long fade with a touch of dry apple peel

JACK DANIEL’S SINGLE BARREL

Introduced in the U.S. in 1997, it is the world’s only charcoal-mellowed single barrel Tennessee Whiskey. • 94 Proof (47% ABV) • Goes through the same charcoal mellowing and aging as all of the Jack Daniels whiskies. • The barrels are chosen from the upper areas of the barrelhouses. • Bottled one barrel at a time to mark its distinctive nature. • Each bottle is labeled with a section of the barrel it was aged in, called a rick, the barrel number and bottling date, signifying the unique taste profile of that one barrel. JACK DANIELS SINGLE BARREL 80 Proof (40% ABV)

TASTING NOTES Color – Medium amber Color Dark, rich amber

Nose – Bold notes of oak along with rich caramel and vanilla finished with fruit

Taste – Taste Robust oak along with rich caramel and vanilla flavor highlighted with fruit and floral notes

Finish – Finish Long

WOODFORD RESERVE A super-premium, “small batch” bourbon with roots in the Jefferson and Woodford Counties of central Kentucky • Woodford Reserve’s roots date all the way back to the 18th century • Still produced in copper pot stills in small batches, like distillers did 200 years ago. • The best selling small batch bourbon in North America.

WOODFORD RESERVE 90.4 Proof (45.2% ABV)

TASTING NOTES Color – Soft, clear toffee.

Nose – Strong, powerful vanilla overlays a rich fruit medley, sweet cocoa and a dash of black pepper spice

Taste – Soft, with balanced barrel notes of oak and vanilla, hints of ripe apricot fruit and a very faint note of mint

Finish – Clean, pleasantly sweet and cooling; refreshing

WOODFORD RESERVE DOUBLE OAKED Twice-barreled bourbon Mature Woodford Reserve is put into a second new barrel for additional maturation • Matured in two separate, charred oak barrels • First barrel: Lightly toasted, charred (Woodford Barrel) • Second barrel: Deeply toasted, lightly charred (Double Oaked Barrel) • The Double Oaked process provides added flavor and deeper color WOODFORD RESERVE DOUBLE OAKED 90.4 Proof (45.2% ABV)

TASTING NOTES Color – Dark Amber

Nose – Rich notes of dark fruit, caramel, sharp honey, chocolate, marzipan, and toasted oak

Taste – Full- bodied mix of vanilla, dark caramel, hazelnut, apple, fruit, and spices

Finish – Long and creamy with lingering hints of honeyed apple

COLLINGWOOD

Collingwood is a distinct artisanal whisky made at Canada’s longest continuously owned and operated distillery, in the town of Collingwood, Ontario. • As a toasted maplewood-finished whisky, Collingwood is full-flavoured and complex, with a long, clean finish. • Created in 2011 by a Brown-Forman distilling team lead by Master Distiller Chris Morris. COLLINGWOOD (80 Proof (40% ABV)

TASTING NOTES Color – Amber

Nose – Graham cracker sweetness with delicate notes of vanilla, caramel and butterscotch underpinned by a rich floral (rose petal) and fruit character

Taste – Warm and creamy with a prickly vibrancy that fades into a delicate marzipan-dusted grain note

Finish – Warm, sweet and long with a lingering floral character

EARLY TIMES

The second oldest continuously produced North American Whiskey, dating from 1860 • At one point, the best-selling bourbon in the country • Known for exceptional smoothness • Purchased by Brown-Forman during prohibition • Official Mint Julep of the Kentucky Derby from 1987 - 2014 EARLY TIMES (80 Proof (40% ABV)

TASTING NOTES Color – Light honey color

Nose – Rich in soft, sweet corn notes with hints of delicate oak, brown sugar, and soft vanilla

Taste – Corn notes with hints of delicate oak, brown sugar and soft vanilla joined by traces of herbal spice

Finish – Soft and warm, fading quickly to a sweet corn note

CANADIAN MIST

Originally inspired by the blended Canadian whiskies that became popular during World War II • The secret to its trademark taste is the quality of its ingredients: • Corn from Ontario’s cash crop • Barley from the Red River Valley of Manitoba • Malt from Winnipeg and Thunder Bay • Water Lake Huron, which contains natural salts and minerals in ideal proportions for making whisky • Triple-distilled and aged in charred white oak barrels from the Brown-Forman Cooperage CANADIAN MIST (80 Proof (40% ABV)

TASTING NOTES Color – Fresh straw

Nose – Faint oak and vanilla notes with a very mild fruit medley essence

Taste – A soft, light sweetness dissolves into a mild oak profile

Finish – Clean and cool with a quick fade

Match the whiskey to the tasting note:

1. Which Brown-Forman product is double Charcoal mellowed?

2. Which Brown-Forman Whiskey became popular during WWII? BROWN-FORMAN NORTH 3. Brown-Forman was the founding company for which AMERICAN WHISKEY QUIZ national council?

THANK YOU