In its rawest definition, ethyl alcohol is a hydrocarbon that is excreted by yeast after it has processed fermentable sugars. Though many alcohols are created by this method, the one we will concern ourselves with is ethyl alcohol, or ethanol. This naturally occuring phenomenon is a chemical process by which sugar is converted to alcohol by the magical work of yeast.
The Classic & Vintage Artisanal Spirits Portfolio Rocks! Distillation 101 Fermentation Distillation is only possible due to Mother Nature’s gift of fermentation. Our goal in writing this book is to provide the knowledge to help the people drink better, to be discerning and seek out the best of the best. No distributor or importer can operate without a force of highly knowledgeable, passionate individuals on the streets. No spirit brand can be without specialty cocktails, fromthe-trenches input or an educated sales team.
No restaurant or bar in this great nation can afford to be without a unique and exciting beverage program. As a result of this, the premium and super-premium spirits categories have seen incredible growth in recent years, as have craft beers and small production sake, an amazing global palette of wines, and, of course, the venerable cocktail. It has caused us to become a people who care more and more about what we put into our bodies. Add to this global awareness, the Green Revolution, if you will. As we become a culture more and more acutely aware of things gastronomic, so too are we becoming a culture of savvy drinkers. No ripple, not well gin and forget Schlitz.
APPLEJACK MOONSHINE CLONE HOW TO
TABLE OF CONTENTS IntroductioN Distillation 101 The Science History Pot Still Column Still Maturation & Aging Filtration Chaptalization Dilution Flavoring & Coloring Compounding Maceration Percolation Distillation Spirits 101 Vodka Gin Other White Spirits Rum Tequila & Mescal Whiskey Brandy Liqueurs, Bitters & Fortified Wines The Spirit of SellinG The Spirits Buyer Get to the Bartender What is a Quality Spirit? Tasting Spirits Spirit Descriptions Speak the Lingo Know your Clientele The Story The Follow-up The Tale of Stan the Man How to read a Cocktail Menu Placement Opportunities How to build a Cocktail Menu Beverage Costs The Cost Per Ounce Mixology 101 History Punch Pre-Prohibition The Professor Manhattan & Martini Martinez-Martini Connection Martinez-Manhattan Connection Turning of the 20th Prohibition Repeal The War and Peace Bond, the Space Race & Hippies Rainbow Room & Celebrity Chefs Tools of the Trade The Techniques How to Build a Drink Bitters The Build Out In the Mix The Bottom Line INTRODUCTION According to Adams Beverage Report, the American populace is drinking more now than ever, but what we’re drinking is not the hooch of yore. Tippling Bros, the Tippling Bros Logo, Distillation 101 text, Spirits 101 text, The Spirit of Selling text and Mixology 101 text are copyrighted to the Tippling Bros, LLC.
APPLEJACK MOONSHINE CLONE MANUAL
Spirited Training Manual DSWS and Classic & Vintage Artisanal Spirits are registered trademarks of Domaine Select Wine Spirits.
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