Good Morning!

I have been reading a fantastic book called the Sommelier Prep Course by Michael Gibson. This book has really educated me to a point where I wonder if I knew much about wine before I started reading it. Yes, I know how to make wine, but the history of wine, the countries and laws around wine are not something I have studied much until now. I do not want to be a Sommelier (fancy French word for wine expert), but I’d like to know as much as they do!

Most of the book is a chapter by chapter history lesson on countries and grapes and great insider info and stories. But the last few chapters are all about beer and spirits. Because some customers are not going to enjoy wine with dinner they want a different drink with their meal. I was surprised but the info I learned about beer. The different styles and its origins and how it was made…I knew a little about beer and fermentation because the wine making supply house I hang out at also has beer making supplies and I have become friends with many home brewers. But the history of beer was a foreign concept for me..I figured someone in Germany figured it out and perfected it and somehow beer worked it’s way to the US and now we have Bud and Miller Lite…oh sometimes my ignorance and blind don’t care attitude surprises even myself.

But when is comes to Spirits, I found this whole subject to be reveting and I have now ordered two books to more deeply educate myself. Spirits are divided into 4 major styles: Neutral Spirits, Grain-Based Spirits, Fruit and Plant-Based Spirits and Liqueurs and Cordials. For any fermented beverage to fulfill it’s alcohol destiny it has to have some sort of “sugar source” that meets with yeast to ferment and from that point all these spirits are then distilled…( I will go into distillation in just a second).

In a nutshell, distillation is when you are producing alcoholic spirits and the process of distillation separates and caputres the ethanol (alcohol), so the booze is separated from the water. Distillation occurs because ethanol and water have different vaporization points. Ethanol begins to vaporize at 173 degrees F. and Water begins to vaporize at 212 degrees F.

If you have seen the old time stills, you know it looks like a lot of liquid is in the pot and a little copper coiled tube is where the distilled spirits drain into the container.

Neutral Spirits are Vodka and Gin, sugar source for vodka is normally cereal grains and sometimes potatoes. Gin has a sugar source of grain mostly corn or malted barley. Both these spirits are clear and mostly tasteless after they have been distilled.

Grain-Based Spirits are mostly Whiskey with a sugar source of grains, barley and corn.

Many types of Whiskeys’: Irish, American, Tennessee, Canadian, Scottish, blended American Whiskey and Bourbon. Did you know Bourbon can only be produced in the United States and most is in the state of Kentucky (plus it has to be made of at least 51% corn). Another fact I picked up is Scotch can only be made in Scotland.

Fruit and Plant-Based Spirits are Rum, Tequila and Brandy. Sugar cane and molasses are the sugar sources for Rum. The sap of the Blue Agave is the sugar source for Tequila (the Blue Agave is not a cactus, it is kinda like an aloe plant). Brandy is actually distilled wine so the sugar source are the grapes.

Last style of Spirits are the Liqueurs and Cordials are divided into 2 categories: Generic liqueurs are flavored spirits like Triple Sec or peppermint schnapps. And Brand-name liqueurs, like Grand Marnier or Kahlua or Amaretto and Bailey’s Irish Cream.

So, I felt like sharing tons of info with ya today! Sorry for the novel, but if you really like to know more get the book The Sommelier Prep Course.

Much LOVE and wine,

Tammi