GIN AND RUMPresented by-Guru Sai Ram Atmuri

GIN AND ITS ORIGIN

Gin is a spirit which derives its predominant flavour from juniper berries.

From its earliest origins in the Middle Ages, gin has evolved over the course of a millennium from a herbal medicine to an object of commerce in the spirits industry.

Gin was developed on the basis of the older Jenever, and became popular in Great Britain when William of Orange, leader of the Dutch Republic, occupied the English and Scottish thrones with his wife Mary.

PRODUCTION METHODS

Pot distilled gin represents the earliest style of gin, and is traditionally produced by pot distilling a fermented grain mash (malt wine) from barley and or other grains, then redistilling it with flavouring botanicals to extract the aromatic compounds.

Column distilled gin evolved following the invention of the Coffey still, and is produced by first distilling high proof (e.g. 96% ABV) neutral spirits from a fermented mash or wash using a refluxing still such as a column still. The fermentable base for this spirit may be derived from grain, sugar beets, grapes, potatoes, sugar cane, plain sugar, or any other material of agricultural origin.

Compound gin is made by simply flavouring neutral spirits with essences and/or other 'natural flavourings' without redistillation, and is not as highly regarded as distilled gin.

TYPES OF GIN

GINThis is a juniper-flavoured spirit made not via the redistillation of botanicals, but by simply

adding approved natural flavouring substances to a neutral spirit of agricultural origin. The predominant flavour must be juniper.

DISTILLED GINDistilled gin is produced exclusively by redistilling ethanol of agricultural origin with an initial

strength of 96% ABV in stills traditionally used for gin, in the presence of juniper berries and of other natural botanicals, provided that the juniper taste is predominant.

LONDON GINLondon gin is obtained exclusively from ethanol of agricultural origin with a maximum

methanol content of 5 grams per hectolitre of 100% ABV equivalent, whose flavour is introduced exclusively through the re-distillation in traditional stills of ethanol in the presence of all the natural plant materials used, the resultant distillate of which is at least 70% ABV.

FAMOUS BRANDS

Avation American Gin Bombay Sapphire Beefeater Blackwood’s Citadelle Cork dry gin Gilbey’s Strain Takka

RUM Presented By-GURU SAI RAM ATMURI

RUM AND ITS ORIGIN

Rum is a distilled alcoholic beverage made from sugarcane byproducts, such as molasses, or directly from sugarcane juice, by a process of fermentation and distillation. The distillate, a clear liquid, is then usually aged in oak barrels.

Fermentation Sugarcane is harvested to make sugarcane juice and

molasses. Most rum produced is made from molasses. Within the

Caribbean, much of this molasses is from Brazil. A notable exception is the French-speaking islands, where sugarcane juice is the preferred base ingredient. In Brazil itself, the distilled alcoholic beverage derived from cane juice is distinguished from rum and called cachaça.

Distillation As with all other aspects of rum

production, no standard method is used for distillation. While some producers work in batches using pot stills, most rum production is done using column still distillation.

Aging and blending Many countries require rum to be aged

for at least one year. This aging is commonly performed in used bourbon casks, but may also be performed in other types of wooden casks or stainless steel tanks. The aging process determines the color of the rum. When aged in oak casks, it becomes dark, whereas rum aged in stainless steel tanks remains virtually colorless.

GRADES OF RUM

Dark Rum Flavored Rum Gold Rum Light Rum Overproof Rum Premium Rum Spiced Rum

BRANDS OF RUM

Bacardi McDowell’s No. 1 Celebration Captain Morgan Havana Club Brugal Cacique Contessa Madira Montilla Appleton

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