Franciscus Sylvius

• Dutch Physician
• invention of gin in mid 17th
century
• Redistillation of malt

The name “gin” is derived from

either the French “genièvre” or
the Dutch “jenever”, which both
mean “juniper”.
JUNIPER BERRY
• A juniper berry is the female seed
cone produced by the various
species of junipers. It is not a
true berry but a cone with
unusually fleshy and merged scales,
which give it a berry-like
appearance.

• Other flavouring agents:

coriander, citrus peels (bitter orange,
lemon, grapefruit), angelica root and
seed, licorice, orris root, bitter
almonds, nutmeg, cinnamon and anise,
 GIN
produced by distillation or
mixing of spirits with juniper
berries and other aromatics or
extracts
distillation of malt or grain
and then mixed with the
flavor of juniper berries
often has distinctive, herbal
notes
comes with botanicals used to
realise its unique, juniper-
laden flavour
VODKA
neutral spirits or alcohol that
is filtered or treated to be
without distinctive character,
aroma, taste, or color
by distillation of potatoes, rye
or wheat
virtually neutral and tasteless,
water-based alcohol
BARLEY SPIRITS/MALT
MALT WINE
BEER

*35% ALC BY VOLUME

JUNIPER
BERRY
• VERSATILITY - great base for cocktails
(Classic cocktails like the martini and the red
snapper, GinPom)

• MEDICINAL PROPERTIES- In 17th century, it

was used to treat stomach ailments, gout, and
gallstones among others

• AIDS IN DIGESTION

• FLUSHES OUT TOXINS

• KEEPS YOUR SKIN HEALTHY AND BRIGHT

• PROMOTES WEIGHT LOSS

• EASES ARTHRITIS

• LEADS TO AN INCREASED LIFESPAN

Moisten the back of your hand below the index finger
(usually by licking) and pour on the salt. Lick the salt off
your hand.

Drink the tequila

Quickly bite into and suck the lemon or lime wedge.

 distilled from the juice of the abundant
blue agave plant’s heart

the essential ingredient to the classic

margarita

Tequila can be between 35 and 55 percent

alcohol content

produced only in five areas of Mexico:

Jalisco, Guanajuanto, Michoacan, Tamaulipas
and Nayarit
a spiky Mexican plant that
looks like a cactus and
resembles a pineapple plant

progeny of lily family

looks like a giant ball with
enormous bluish spikes.
 piña
harvesters

- special tool
made to cut leaves

• Five to eight years

after planting

• The plant grows up

to 6feet tall
- Indicates maturity

• Four to Six patches

means piña is at the
peak of its maturity

• Ripeness indicates
the character of
tequila
- Slow bakes the piña for 24-48 hours

-Cooling for 16-48 hours

- Cooks for 7 hours at 121˚C and 1.18 bar

 an ancient kind of mill
that squeezes piña to produce a
sugary sap

The process continues with stone-

lined cooking ovens in addition to
wooden fermentation tanks, and
steam copper pot.
Reposado (rested) – must be aged in
oak barrels of unspecified size or
vats called ‘pipones’ for a
minimum of two months and up
to a maximum of 12 months.
 Añejo – must be aged in oak casks with a maximum capacity of 600 litres for at least one
year, or between one and three years. These often have a toasty, vanilla and citrus flavour.

Extra Añejo – must be aged at least three years in oak barrels with a maximum capacity of
600 litres. These generally have more of a smoky flavor.

Curados – a new
Blanco (white) or plata category launched in
(silver) – can be bottled 2006 – tequilas
directly after distillation flavoured with natural
or rested in stainless steel ingredients such as
or neutral oak barrels to lemon, orange,
allow oxidisation for up strawberry, pineapple
to two months. These and pear. A minimum
have a bold taste and 25% agave spirit must
work well in cocktails. be used with 75% of the
fermentable sugars
Joven (young) or Oro coming from cane or
(gold) –produced in the corn and the addition of
same way as blancos but sweeteners, colouring
given a golden hue from and/or flavourings up
the addition of colouring to 75ml per litre.
and additives for flavour.
-solidparticles found in a tequila get separated from the liquid using mediums
such as charcoal or cellulose at ambient tempetaure

-distilled or mineralized water is used to dilute to bottling strength

 CHEERS FOR
LISTENING! 