Selasa, 17 Januari 2012

measurements


Measurements

Unfortunately, there is no single units of measures in use world wide. This measurement conversion table was made to help you determine measurements in different units.

Using definite measures in recipes make them more difficult to create by someone who uses different measures, therefore a good bartender should always use relative measures in their recipes.

If proportional units are used, the drink creator can rest assured that where ever the drink is mixed, it tastes the same, and that should be the ultimate goal for everyone who creates mixed drinks.

Standard Units
 mlounces (oz)
dash0.91/32
teaspoon3.71/8
tablespoon11.13/8
pony29.51
shot29.51
splash3.71/8
measure (msr)26.50.9
mickey38413
jigger44.51 1/2
wine glass1194
split1776
cup2578
miniature (nip)59.22
half pint (US)2578
half pint (UK)2849.6
tenth378.8812.8
pint (US)47216
pint (UK)56819.3
fifth755.225.6
quart94432
Imperial quart113738.4
half gallon (US)189464
gallon (US)3789128


Wine and champagne
 litresounces (oz)
split (1/4 btl)0.1776
"pint" (1/2 btl)0.375212
"Quart" (1 btl)0.73925
magnum (2 btls)1.47852
jeroboam (4 btls)2.956104
tappit-hen3.788128
rehoboam (6 btls)4.434 
methuselah (8 btls)5.912 
salmanazar (12 btls)8.868 
balthazar (16 btls)11.824 
nebuchadnezzar (20 btls)14.780 
demijohn (4.9 gallons)18.66 
Metric Measurements
metric system is based on tens, thus:
 mlcldl
ml10.10.01
cl1010.1
dl100101
ml = millilitre, cl = centilitre, dl = decilitre


glasses and container


Glasses and containers

There are various types of glassware of different shapes and sizes, all serving their own purpose. Learning which drinks belong to which glass is beneficiary to both you and your customers. They receive a higher quality drink, which in turn reflects back on you and/or your establishment.

Ensure all glassware is cleaned spotless prior to serving it to your customers. Wash glasses with warm water and a small amount of detergent (not soap), rinsing them afterwards with fresh cold water and polishing them with a suitable cloth. Hold glasses by the base or stem of the glass to avoid fingerprints.

Spills, Breakage and Handling


1. Beer mug
2. Brandy snifter
3. Champagne flute
4. Cocktail glass
5. Coffee mug
6. Collins glass
7. Cordial glass
8. Highball glass
9. Hurricane glass
10. Margarita/coupette glass
11. Mason jar
12. Old-fashioned glass
13. Parfait glass
14. Pousse cafe glass
15. Punch bowl
16. Red wine glass
17. Sherry glass
18. Shot glass
19. Whiskey sour glass
20. White wine glass


Beer mug
The traditional beer container.
Typical Size: 16 oz.
Brandy snifter
The shape of this glass concentrates the alcoholic odors to the top of the glass as your hands warm the brandy.
Typical Size: 17.5 oz.
Champagne flute
This tulip shaped glass is designed to show off the waltzing bubbles of the wine as they brush against the side of the glass and spread out into a sparkling mousse.
Typical Size: 6 oz.
Cocktail glass
This glass has a triangle-bowl design with a long stem, and is used for a wide range of straight-up (without ice) cocktails, including martinis, manhattans, metropolitans, and gimlets. Also known as a martini glass.
Typical Size: 4-12 oz.
Coffee mug
The traditional mug used for hot coffee.
Typical Size: 12-16 oz.
Collins glass
Shaped similarly to a highball glass, only taller, the collins glass was originally used for the line of collins gin drinks, and is now also commonly used for soft drinks, alcoholic juice, and tropical/exotic juices such as Mai Tai's.
Typical Size: 14 oz.
Cordial glass
Small and stemmed glasses used for serving small portions of your favourite liquors at times such as after a meal.
Typical Size: 2 oz.
Highball glass
A straight-sided glass, often an elegant way to serve many types of mixed drinks, like those served on the rocks, shots, and mixer combined liquor drinks (ie. gin and tonic).
Typical Size: 8-12 oz.
Hurricane glass
A tall, elegantly cut glass named after it's hurricane-lamp-like shape, used for exotic/tropical drinks.
Typical Size: 15 oz.
Margarita/coupette glass
This slightly larger and rounded approach to a cocktail glass has a broad-rim for holding salt, ideal for margarita's. It is also used in daiquiris and other fruit drinks.
Typical Size: 12 oz.
Mason jar
These large square containers are effective in keeping their contents sealed in an air tight environment.
They're designed for home canning, being used for preserves and jam amongst other things.
Typical Size: 16 oz.
Old-fashioned glass
A short, round so called "rocks" glass, suitable for cocktails or liquor served on the rocks, or "with a splash".
Typical Size: 8-10 oz.
Parfait glass
This glass has a similar inwards curve to that of a hurricane glass, with a steeper outwards rim and larger, rounded bowl. Often used for drinks containing fruit or ice cream.
Typical Size: 12 oz.
Pousse-cafe glass
A narrow glass essentially used for pousse caf�s and other layered dessert drinks. It's shape increases the ease of layering ingredients.
Typical Size: 6 oz.
Punch bowl
A large demispherical bowl suitable for punches or large mixes.
Typical Size: 1-5 gal.
Red wine glass
A clear, thin, stemmed glass with a round bowl tapering inward at the rim.
Typical Size: 8 oz.
Sherry glass
The preferred glass for aperitifs, ports, and sherry. The copita, with it's aroma enhancing narrow taper, is a type of sherry glass.
Typical Size: 2 oz.
Shot glass
A small glass suitable for vodka, whiskey and other liquors. Many "shot" mixed drinks also call for shot glasses.
Typical Size: 1.5 oz.
Whiskey sour glass
Also known as a delmonico glass, this is a stemmed, wide opening glass, alike to a small version of a champagne flute.
Typical Size: 5 oz.
White wine glass
A clear, thin, stemmed glass with an elongated oval bowl tapering inward at the rim.
Typical Size: 12.5 oz.


by: http:// www.drinksmixer.com

Senin, 16 Januari 2012

how to be a profesional bartender


THE BARTENDER BACK TO BASICS


The Bartender Back to BasicsBy Andrew O’ Gorman, Head of Department Bar and Meat Management, Dublin Institute of Technology, Honorary Life Member The Irish Guild of Sommeliers, Honorary Life Member Bartenders Association of Ireland.

The first impression that the Bartender makes upon a customer is most important. His personal appearance, cleanliness and greeting will ensure that this first meeting is a positive one. To ensure proper appearance, the Bartender should:
1. Check him/herself before going on duty and frequently during the day
2. Uniform should be proper, clean, neat, well pressed and sharp looking.
3. Shoes should be black, conservative and well shined.
4. Wear a proper name tag, if appropriate.
5. Ensure personal hygiene, by frequent showers, use of deodorants,
colognes, perfumes and mouthwash.
6. Remember: ''No staff member should be permitted on duty unless he/she is of neat appearance."
The Bartender Back to BasicsThe Bartender's first verbal contact with the customer is most important. Make him/her feel comfortable by using a pleasant and courteous voice, the greeting should be friendly and dignified.
Look the guest in the eye and when appropriate say: Good morning, (Identify yourself my name is..……… your Bartender. “May I help you?” By being familiar with the entire list of drinks the Bartender will be able to answer all questions. REMEMBER TO SMILE. A smile can mean a great deal to a customer. Do not permit personal problems or feelings to affect the quality of service to customers. Always greet the customer with a “good morning, sir” or “good evening madam (or miss)” spoken with sincerity and courtesy.
Do not become overfriendly, As some customers may mistake this for disrespect and resent it. Always treat your customers with respect and a smile.
Two golden Rules for bar staff which should be followed:
1.Complete honesty is required at all times. No bartender is to give, or floor staff to receive, any drink from the bar (including “just a coke”) without the drink being properly rung on the cash register and the receipt being presented to the customer.
2. All personnel in the bar are there to serve the customer in the most positive and courteous manner. Should a customer complain, the bar manager must be advised immediately.
Failure to comply with these two rules may result in dismissal.
The Bartender Back to BasicsIt is an excellent habit to report for work 15-20 minutes prior to your scheduled time, to enable you to check your bar and be prepared. Your supervisor will check your appearance and uniform before service will begin. Check the posted schedules to be sure you know when and where to report for work.

The bartender will be taught the proper cash, bar check, bar and lounge procedures used in the bar.
They are in brief as follows:

1. All drinks must be rung correctly on the register.
2. Each party will have a separate docket.
3. The floor staff member should present the receipt to each party after completing service.
4. To avoid confusion over proper change for large bills, do not take the offered bill with you to make change. If you do not have enough change, go to the service area, get the change and bring to the table, accept the bill and provide the change, counting it with the customer.
5. Always use a measure when pouring spirits.
6. Each lounge boy or waitress will be assigned a work section or a section in the lounge.
7. By law alcoholic beverages should not be served to anyone under the age of 18. If this creates a problem, immediately call the bar manager to resolve this situation.
8. When returning change to a table, place the change on a tray, verify its accuracy with the customer. Do not stand by the table forcing the customer to fumble with the change while you are staring at him. ALWAYS say “thank you, sir/madam", in a positive courteous, respectful manner. Remember to say ''goodnight, sir/madam", when the customer leaves your bar.
9. We have all seen customers seated at table, frantically trying to get the bartender or floor staffs' attention. The customer breaks up his conversation with his companion and gazes spellbound at a disappearing back. An alert bartender does not permit this to happen. When the lounge boy/ waitress is serving at another table, it is permissible to nod recognition to a customer's signal. The customer can then relax and resume his conversation knowing that the bartender will be there in a moment. If you are busy when a new party arrives take a brief moment to greet them and say. “I’II be with you shortly”.
10. Do not try to serve too many orders at one time. At times you may think it advantageous to attempt to serve 5 or 6 tables with one trip to the service bar, this may mean 13 or 14 drinks on one tray with 5 or 6 receipts. Invariably, one or two of the tables will complain of the wrong drink and still another of the wrong receipt. Try to limit drink orders at one trip to under 10.
11. Should you be free when guests enter the lounge, escort them to a table and seat them. Greet them politely and take the order.
The Bartender Back to BasicsIt will take some time and training until new bar staff are able to perform their job with confidence and have pride in their ability to cope with all of the situations and problems of quality service. During these first weeks the bar manager and head bartenders will check with new bar staff daily to answer all questions and provide them with the proper answers, procedures and tools to learn their job.
Should the bartender have any questions about the nature of the job, feel absolutely free to ask a senior member of staff.
Bartenders have every opportunity for promotion to higher positions. Many bar managers start as apprentices.
Lastly, but most important, a word about customer relations. If a bartender has any problem or trouble with customers, DO NOT, REPEAT, DO NOT ARGUE - UNDER ANY CIRCUMSTANCES WITH THE CUSTOMERS.
Excuse yourself, in an accommodating manner, call your manager or senior member of staff to immediately resolve the situation.
 Duties for all bar staff
1. Have a neat clean personal appearance and be punctual when restarting for duty.
2. Be in proper uniform, complete with name tag, if appropriate.
3. Check work schedules to determine where and when you will work - be sure to know at which bar you will work.
4. Be familiar with proper procedures to clean and sanitize bars, equipment, refrigerators and ice machines.
5. Comply with policies in replenishing bars with beverages, fruit and supplies.
6. Stock refrigerators with beers, soft drinks and wines.
7. Be familiar with procedures for preparing fruit for garnishes.
8. Be familiar with glass washing and storage of glass procedures.
9. Be familiar with proper sanitation procedures. Always wash your hands thoroughly after sanitary use and before handling fruit garnishes.
10. Be familiar with the food hygiene regulations.
11. Be familiar with the Safety Health and Welfare at Work Act




bar terminology


Bar Terminology A to Z

Bar Terminology A-ZThese days it can get pretty confusing with all the terminology there is surrounding the bar. Working in a bar environment it is essential that you are aware of the most common terminology and what they mean to make it easier to carry out your job. 
Whether you’re new to the beverage industry or just need some help remembering all those terms, Barkeeper brings you this A – Z list of common terms used in the bar to make it easy for you. Keep it handy to your bar for quick reference.
Aperitif Often Sherry, an Aperitif is a drink taken before a meal designed to stimulate the taste buds and appetite. 
Bitters A very concentrated flavouring made from roots, barks, herbs and berries.
Box Quickly Pour in and then out a shaker, usually only once to gives the drink a quick mixing without shaking.
Cobbler A tall drink of any liquor served in a Collins or highball glass with shaved or crushed ice and garnished with fresh fruit and mint sprigs.
Chaser A drink that is consumed immediately after a straight shot has been taken to “chase” down the drink and create a different taste.
Cocktail Any of various alcoholic beverages mixed together and combined with fruit juices or other liquors and often served chilled.
Cooler A drink of ginger ale, soda water, and a fresh twist of citrus fruit rind, served in a Collins or highball glass.
Dash One-sixth of a teaspoon.
Dry “Dry” means “not sweet” a dry vermouth can be used instead of a swett vermouth.
Double Combining two drinks in one large glass making it a stronger drink.
Lace Refers to the last ingredient in a recipe, meaning to pour onto the top of the drink.
Flip A chilled, creamy drink made of eggs, sugar, and a wine or spirit. Brandy and sherry flips are two of the better known kinds.
Frappé A mixture of several liqueurs, partially frozen, often fruity drink poured over shaved or crushed ice.
Highball Liquor served with ice, soda, plain water, ginger ale or other carbonated liquids.

Jigger A small drinking glass-shaped container used to measure shots of liquor.
Liqueur A sweet alcoholic beverage made from an infusion of flavouring ingredients and a spirit.
Mist Liquor served with crushed ice instead of cubed. This is often a way of serving liqueur as an after dinner drink.
Neat Refers to a spirit being consumed straight shot unaccompanied.
Negus A punch-like combination containing a wine, such as port, heated with spices and sweetened.
Nip A quarter of a bottle.
On The Rocks A wine or liquor poured over ice cubes without adding water or other mixes.
Proof Measures the strength of the alcohol. One degree proof is equal to that of one-half of one percent of alcohol. So, 50 proof equals 25% alcohol.
Punch A large bowl-size beverage that is made up of liquor or wine (or both) with fruit, fruit juices, flavourings and sweeteners and soft drinks.
Shooter A straight shot of liquor taken neat.
Sour A short drink that consists of liquor, lemon/lime juice and sugar.
Toddy A drink of sweetened liquor and hot water, often with spices and served in a tall glass.
Top Shelf The high octane, often higher proof alcohols, expensive or super-aged or flavoured versions.
Virgin A drink with no alcohol in it.
Well Drink A liquor and mixer, of which neither is defined brands.


by : www.barkeeper.ie

Minggu, 15 Januari 2012

menggalau part 1

ga tau kenapa.. uda beberapa hari ini galau terus.. kebawa sama perasaan yang dulu... perasaan sayang sama seseorang yang ada dideket w.. selalu ketemu w bahkan sering nginep ditempat w.. jujur.. w tuh sayang banget ama w.. ampe-ampe sempet nangis n sakit gara-gara dia.. bego banget ya w.. tapi ya gitulah... namanya juga orang telanjur sayang.. dulu w belum rela dia sama temenw.. ampe-ampe w sakit hampir 2 minggu.. bedrest lagi di Rumah Sakit.. parah deh.. lo bisa bilang GA BANGET!! tapi ya gitulah w.. terlalu bodoh karena cinta.. tapi sekarang ga lagi.. w udah bisa memikirkan hal yang lebih penting daripada mesti mikir tuh orang.. capek komandan!! hahahaha..
cuma kalo denger lagu ini.. rasanya pengen nangis.. keinget sama dia.. dia pernah bilang sayang ma w.. w disuruh nunggu dia ampe dia putus.. w coba nunggu.. but.. the result!!! bullshit!! ya beginilah kisah w, TRAGIS gan!!! cuma ya bawa sante aja.. slow aja.. toh bakal kena karmanya juga.. jujur.. w nyba benci dia.. tapi yang ada malah w ngerasa sayang banget ama dia.. aneh kan.. huffthh.. ribet juga ya klo berurusan sama perasaan itu.. balik ke lagu yang buat w nangis itu.. ni lagu di nyanyiin ama DAVID ARCHULETTA.. judulnya a little too not over you... ni lagu nyeritain gmana perasaan cowonya yang dicampakin gtu aja sama cwenya.. dia kecewa.. tapi tetep bertahan buat menyayangi cwe otu.. pas banget w dedikasiin buat dia..

a little too not over you
It never crossed my mind at all.
It's what I tell myself.
What we had has come and gone.
You're better off with someone else.
It's for the best, I know it is.
But I see you.
Sometimes I try to hide
What I feel inside,
And I turn around.
You're with him now.
I just can't figure it out.

Tell me why you're so hard to forget.
Don't remind me, I'm not over it.
Tell me why I can't seem to face the truth.
I'm just a little too not over you.
Not over you....

Memories, supposed to fade.
What's wrong with my heart?
Shake it off, let it go.
Didn't think it'd be this hard.
Should be strong, movin' on.
But I see you.
Sometimes I try to hide
What I feel inside.
And I turn around,
You're with him now.
I just can't figure it out.

Tell me why you're so hard to forget.
Don't remind me, I'm not over it.
Tell me why I can't seem to face the truth.
I'm just a little too not over you.

Maybe I regret everything I said,
No way to take it all back, yeah...
Now I'm on my own..
How I let you go, I'll never understand.
I'll never understand, yeah, oohh..
Oohhh, oohhh, oohhhh..
Oohhh, ooohhhh, oohhh.

Tell me why you're so hard to forget.
Don't remind me, I'm not over it.
Tell me why I can't seem to face the truth.
I'm just a little too not over you.

Tell me why you're so hard to forget.
Don't remind me, I'm not over it.
Tell me why I can't seem to face the truth.
And I really don't know what to do.
I'm just a little too not over you.
Not over you, oohhh..



semoga aja dia baca post ini dan w harap dia tau kalo sampe sekarang pun w masi nunggu dia.. dan bakal sayang sama dia ampe w lupa kalo w pernah sayang ama dia..


ok guys.. buat nutup post ini, gmana kalo kita nyanyi..


oke deh, sekian dulu post galau w ni.. terus stay tune di blog w yak.. betewe makasii banget dah baca post galau w ni.. semoga buat lo yang galau jadi makin galau.. n yang gak galau bisa jadi galau.. #lho..






kabuur.... #bawa sendal jepit baru..






thanks ya.. :D






wajah anak kecil yang lagi galau.. bergaya dikit ahhh.. :D

Sabtu, 14 Januari 2012

yang membuatku mencintai A F C..

bagiku AFC tuh keluargaku di jogja.. tentunya setelah keluarga kandungku.. keluarga SOSku.. mereka mengajarkan aku banayk hal.. selain flairing, juggling dan bar knowledge.. mereka juga mengajarkan tentang arti sahabat dan keluarga.. susah bareng seneng bareng.. pkoknya semuanya tuh bareng-bareng...
apalagi saat makrab di kaliurang.. bener-bener kekeluargaanya ada di acara itu.. sharing.. berbagi pengalaman.. ampe muka dicoret klo salah nyebutin taste.. minum bareng.. ngejain orang karena udah "up" pun kita lakuin bareng-bareng.. di AFC aku belajar banyak banget.. thanks AFC

ini diambil pas AFC membuka stand di FESTIVAL PANGAN di JEC.. oktober 2011...
ngerjain salah satu anak AFC di stand AFC
 saat2 terindah menutup stand




                                               MAKRAB afc 2011









Dimana kami serius untuk mendengarkan sharing pengalaman.. pengetahuan.. sampai meracik minuman dalam acara malam keakraban AFC 2011.. benar-bener mencerminkan kebersamaan dan kekeluargaan..

the personal of Ampta Flairing Club

kebersamaan yang kami bantuk membuat iri UKM kampus yang lain juga.. karena kami bergerak dengan kebebasan namun sesuai dengan aturan.. juga kami menuai banyak prestasi baik kompetisi lokal maupun nasional.. hal ini membuat saya bangga dengan AFC.. karena kampus mempercayai kami untuk promosi kampus dan dengan kekeluargaan yang benar-benar terasa di AFC.. luv u guys.. you make me rok!! yeah.. lets spinning the bottle and heal your soul.. :D

                                            api asmara by our trainer :D
                                                   sample minuman yang kita pake untuk bar knowledge.. :D

here AFC family... the great family.. :D



thanks guys for your attention to read my ordinary post..

kecintaanku pada dunia bar

sebenernya aku belum tertarik dengan dunia bar.. akan tetapi.... saat aku mulai beranjak dari duniaku yang baru, yakni masuk dunia perhotelan.. aku baru nyadar.. ternyata dunia bar tuh asik juga.. aku bisa mengenal bar secara keseluruhan.. sumpah seru abis.. aku belajar teknik pouring mnuman.. mengenal aoa itu minuman.. jenis-jenis minuman.. belajar flairing ama juggling.. seru deh...
yang aku ga ngerti.. masih banyak orang yang menganggap bar tuh ga baik laa.. penuh dosa laa.. apa laa.. tapi bagiku.. bar tuh seni!!! bar tuh tempat yang asik buat ngeluarin semua yang kita punya.. (talenta loh..)
pokonya bar tuh unik deh...bagi w bar tuh seni!! bar is art.. bar is my creativity.. :D

this's my new blog.. so.. joint wih me...

brandy

Brandy (from brandywine, derived from Dutch brandewijn—"burnt wine") is a spirit produced by distilling wine. Brandy generally contains 35%–60% alcohol by volume and is typically taken as an after-dinner drink. Some brandies are aged in wooden casks, while some are simply coloured with caramel colouring to imitate the effect of such aging (and some brandies are produced using a combination of both aging and colouring).
Brandy is also produced from fermented fruits other than grapes, but these products are typically named eaux-de-vie.
In some countries, fruit flavouring or some other flavouring may be added to a spirit that is called "brandy".

Beverages

Brandy may be served neat or on the rocks. It is added to other beverages to make several popular cocktails; these include the Brandy Alexander, the Sidecar, the Brandy Sour, and the Brandy Old Fashioned.
Brandy is traditionally drunk neat at room temperature in western countries from a snifter or a tulip glass.[2] In parts of Asia, it is usually drunk on the rocks. When drunk at room temperature, it is often slightly warmed by holding the glass cupped in the palm or by gently heating it. However, excessive heating of brandy may cause the alcohol vapour to become too strong, to the extent that its aroma can become overpowering. Brandy connoisseurs that like their brandy heated may ask for the glass to be warmed before the Brandy is added.
Brandy has a more pleasant aroma at a lower temperature, e.g., 16 °C (61 °F).[citation needed] This would imply that brandy should be cooled rather than heated for maximum enjoyment. Furthermore, alcohol (which makes up 40% of a typical brandy) becomes thin when it is heated (and more viscous when cooled). Thus, cool brandy produces a fuller and smoother mouthfeel and less of a "burning" sensation.

Culinary

  • Flavoured brandy is added to desserts, including cake and pie toppings, to enhance their flavour.
  • Flavoured brandy is commonly added to apple dishes.
  • Brandy is a common deglazing liquid that is used in making pan sauces for steak and other meat.
  • Brandy is used to create a more intense flavour in some soups, notably onion soup.

Medicinal

Brandy was an important ingredient in many patent medicines such as Daffy's Elixir.

History

The origins of brandy are clearly tied to the development of distillation. Concentrated alcoholic beverages were known in ancient Greece and Rome. Brandy, as it is known today, first began to appear in the 12th century and became generally popular in the 14th century.
Initially wine was distilled as a preservation method and as a way to make the wine easier for merchants to transport. It was also thought that wine was originally distilled to lessen the tax which was assessed by volume. The intent was to add the water removed by distillation back to the brandy shortly before consumption. It was discovered that after having been stored in wooden casks, the resulting product had improved over the original distilled spirit.[3] In addition to removing water, the distillation process leads to the formation and decomposition of numerous aroma compounds, fundamentally altering the composition of the distillate from its source. Non-volatile substances such as pigments, sugars, and salts remain behind in the still. As a result, the taste of the distillate may be quite unlike that of the original source.
As described in the 1728 edition of Cyclopaedia, the following method was used to distil brandy:[4]
A cucurbit was filled half full of the liquor from which brandy was to be drawn and then raised with a little fire until about one sixth part was distilled, or until that which falls into the receiver was entirely flammable. This liquor, distilled only once, was called spirit of wine or brandy. Purified by another distillation (or several more), this was then called spirit of wine rectified. The second distillation was made in balneo mariae and in a glass cucurbit, and the liquor was distilled to about one half the quantity. This was further rectified—as long as the operator thought necessary—to produce brandy.
To shorten these several distillations, which were long and troublesome, a chemical instrument was invented that reduced them to a single distillation. To test the purity of the rectified spirit of wine, a portion was ignited. If the entire contents were consumed without leaving any impurity behind, then the liquor was good. Another, better test involved putting a little gunpowder in the bottom of the spirit. If the gunpowder took fire when the spirit was consumed, then the liquor was good.[4]
As most brandies are distilled from grapes, the regions of the world producing excellent brandies have roughly paralleled those areas producing grapes for viniculture. At the end of the 19th century, the western European market—and by extension their overseas empires—was dominated by French and Spanish brandies, and eastern Europe was dominated by brandies from the Black Sea region, including Bulgaria, the Crimea, and Georgia. In 1880, David Saradjishvili founded his Cognac Factory in Tbilisi, Georgia (then part of the Russian Empire) which was a crossroads for Turkish, Central Asian, and Persian trade routes. Armenian and Georgian brandies (always called cognacs in the era) were considered some of the best in the world, often beating their French competitors at the International Expositions in Paris and Brussels in the early 1900s. The storehouses of the Romanov Court in St. Petersburg were regarded as the largest collections of cognacs and wines in the world—much of it from the Transcaucasus region of Georgia. During the October Revolution of 1917, upon the storming of the Winter Palace, the Bolshevik Revolution actually paused for a week or so as the rioters engorged on the substantial stores of cognac and wines. The Russian market was always a huge brandy-consuming region, and while much of it was home-grown, much was imported. The patterns of bottles follow that of western European norm. Throughout the Soviet era, the production of brandy remained a source of pride for the communist regime, and they continued to produce some excellent varieties—most famously the Jubilee Brandies of 1967, 1977, and 1987. Remaining bottles of these productions are highly sought after, not simply for their quality, but for their historical significance.

Terminology and legal definitions

According to the Encyclopaedia Britannica and general colloquial usage of the term, brandy may also be made from pomace and from fermented fruit other than grapes.[3]
If a beverage comes from a particular fruit (or multiple fruits) other than exclusively grapes, or from the must of such fruit, it may be referred to as a "fruit brandy" or "fruit spirit" or using the name of a fruit, such as "peach brandy", rather than just generically as "brandy". If pomace is the raw material, the beverage may be called "pomace brandy", "marc brandy", "grape marc", "fruit marc spirit", or "grape marc spirit". Grape pomace brandy may be designated as "grappa" or "grappa brandy".[5] Apple brandy may be referred to as "applejack".[5] There is also a product called "grain brandy" that is made from grain spirits.[6]
Within particular jurisdictions, there are specific regulatory requirements regarding the labelling of products identified as brandy. For example:
  • In the European Union, there are regulations[7] that require products labelled as brandy (except "grain brandy") to be produced exclusively from the distillation or redistillation of (grape-based) wine (or "wine fortified for distillation"), and a minimum of six months of aging in oak is required.[8] Alcoholic beverages imported to the EU from the United States or other non-EC states can be sold within the European Union using labels that refer to them as "fruit brandy" or "pomace brandy", but such a label cannot be used in the EU for products produced in an EC member state.[citation needed]
  • In the United States, brandy that has been produced in some way other than using grape wine must be labelled with a clarifying description of the type of brandy production (e.g., "peach brandy", "fruit brandy", "dried fruit brandy", or "pomace brandy"), and brandy that has not been aged in oak for at least two years must be labelled as "immature".[5]
  • In Canada, the regulations regarding naming conventions for brandy are basically similar to those the United States (provisions B.02.050–061), the minimum specified aging period is six months in wood (although not necessarily oak, provision B.02.061.2), and caramel, fruit, other botantical substances, flavourings, and flavouring preparations may also be included in a product called brandy (provisions B.02.050–059).[9]
The German term Weinbrand is equivalent to the English term "brandy", but outside the German-speaking countries it is used only for brandy from Austria and Germany.
In Poland, brandy is sometimes called winiak, from wino (wine).

Types

There are three main types of brandy. The term "brandy" denotes grape brandy if the type is not otherwise specified.

Grape brandy

Grape brandy is produced by the distillation of fermented grapes.
Brandy de Jerez barrels aging
The European Union and some other countries legally enforce the use of the name Cognac as the exclusive name for brandy produced and distilled in the Cognac area of France and the name Armagnac for brandy from the Gascony area of France, made using traditional techniques. Since these are considered PDO, they refer not just to styles of brandy but brandies from a specific region, i.e. a brandy made in California in a manner identical to the method used to make Cognac and which tastes similar to Cognac, cannot be called Cognac in places that restrict the use of that term to products made in the Cognac region of France (such places include Europe, the United States and Canada).

Fruit brandy

A bottle of Calvados, a French fruit brandy made from apples
Fruit brandies are distilled from fruits other than grapes. Apples, peaches, apricots, plums, cherries, elderberries, raspberries, and blackberries, are the most commonly used fruits. Fruit brandy usually contains 40% to 45% ABV. It is usually colourless and is customarily drunk chilled or over ice.
  • Applejack is an American apple brandy, made from the distillation of hard cider. It was once made by fractional freezing, which would disqualify it as a proper brandy.
  • Buchu brandy is South African and flavoured with extracts from Agathosma species.
  • Calvados is an apple brandy from the French region of Lower Normandy.[3] It is double distilled from fermented apples.
  • Damassine is a prune (the fruit of the Damassinier tree) brandy from the Jura Mountains of Switzerland
  • Coconut brandy is a brandy made from the sap of coconut flowers.
  • Eau-de-vie is a general French term for fruit brandy (or even grape brandy that is not qualified as Armagnac or Cognac, including pomace brandy).
  • German Schnaps is fruit brandy produced in Germany or Austria.
  • Kirschwasser is a fruit brandy made from cherries.[3]
  • Kukumakranka brandy is South African and flavoured with the ripe fruit of the Kukumakranka.
  • Pálenka or "Pálené" made with and fruit whose native name ends in -ica, is a common traditional description for Slovak brandy. It only can be distilled from fruits (wild or domestic) from Slovakia.
  • Pálinka is a traditional Hungarian fruit brandy.[3] It can only be made of fruits from Hungary, such as plums, apricots, peaches, elderberries, pears, apples or cherries.
  • Poire Williams (Williamine) is made from Bartlett pears (also known as Williams pears).
  • Rakia is a type of fruit brandy produced in Albania, Bosnia, Bulgaria, Croatia, Macedonia, Montenegro and Serbia; it may be made from plums, apples, quinces, pears, apricots, cherries, mulberries, grapes, or walnuts.
  • Slivovice is a strong fruit brandy made from plums. It is produced in Croatia, Bulgaria, Macedonia, Slovenia, Bosnia and Herzegovina, Serbia, Slovakia, the Czech Republic, and Poland.
  • Țuică is a clear Romanian fruit brandy made from plums, apples, pears, apricots, mulberries, peaches, quinces, or mixtures of these. Romania and Moldova also produce a grape brandy called vin ars (burnt wine) or divin.

Pomace brandy

Pomace brandy (also called marc in both English and French) is produced by fermentation and distillation of the grape skins, seeds, and stems that remain after grapes have been pressed to extract their juice (which is then used to make wine). Most pomace brandies are neither aged nor coloured.
Examples of pomace brandy are:

Distillation

A batch distillation typically works as follows:
Wine with an alcohol concentration of 8% to 12% ABV and high acidity is boiled in a pot still. Vapours of alcohol, water, and numerous aromatic components rise and are collected in a condenser coil, where they become a liquid again. Because alcohol and the aromatic components vaporise at a lower temperature than water, the concentration of alcohol in the condensed liquid (the distillate) is higher than in the original wine.
After one distillation, the distillate, called "low wine," will contain roughly 30% alcohol (ethanol) by volume. The low wine is then distilled a second time. The first 1% or so of distillate that is produced, called the "head," has an alcohol concentration of about 83% and an unpleasant odour, so it is discarded (generally, mixed with another batch of low wine, thereby entering the distillation cycle again). The distillation process continues, yielding a distillate of approximately 70% alcohol (called the "heart"), which is what will be consumed as brandy. The portion of low wine that remains after distillation, called the "tail," will be mixed into another batch of low wine (so that the tail enters the distillation cycle again, as does the head).
Distillation does not simply enhance the alcohol content of wine. The heat under which the product is distilled and the material of the still (usually copper) cause chemical reactions to take place during distillation. This leads to the formation of numerous new volatile aroma components, changes in relative amounts of aroma components in the wine, and the hydrolysis of components such as esters.

Aging

Brandy is produced using one of three aging methods:
  • No aging: Most pomace brandy and some fruit brandy is not aged before bottling. The resulting product is typically clear and colourless.
  • Single barrel aging: Brandies with a natural golden or brown colour are aged in oak casks. Some brandies have caramel colour added to simulate the appearance of barrel aging.
  • Solera process: Some brandies, particularly those from Spain, are aged using the solera system.

Labelling

Brandy has a traditional quality rating system, although its use is unregulated outside of Cognac and Armagnac. These indicators can usually be found on the label near the brand name:
  • A.C.: aged two years in wood.
  • V.S.: "Very Special" or 3-Star, aged at least three years in wood.
  • V.S.O.P.: "Very Superior Old Pale" or 5-Star, aged at least five years in wood.
  • X.O.: "Extra Old", Napoleon or Vieille Reserve, aged at least six years, Napoleon at least four years.
  • Vintage: Stored in the cask until the time it is bottled with the label showing the vintage date.
  • Hors d'age: These are too old to determine the age, although ten years plus is typical, and are usually of great quality.
In the case of Brandy de Jerez, the Consejo Regulador de la Denominacion Brandy de Jerez classifies it according to:
  • Brandy de Jerez Solera – one year old.
  • Brandy de Jerez Solera Reserva – three years old.
  • Brandy de Jerez Solera Gran Reserva – ten years old.

Pot stills vs. tower stills

Cognac and South African pot still brandy are examples of brandy produced in batches using pot stills (batch distillation). Many American brandies use fractional distillation in tower stills to perform their distillation.
Special pot stills with a fractionating section on top are used for Armagnac.

from: http://www.wikipedia.com