Home Lifestyle Delving into the Unique Characteristics of Liquors Such as Whiskey and Vodka

Delving into the Unique Characteristics of Liquors Such as Whiskey and Vodka

by Tim David
Whiskey and Vodka

Alcohol was formerly considered to convert mundane metals into gold magically. The element’s essential strength was its “spirit,” an ethereal essence.

Yeast ferments sugar from grains, fruits, and other plants into alcohol. Distilling alcohol removes water and other impurities to create spirit. Distillation flavours and alcoholises spirits.

Whisky, vodka, gin, rum, tequila, and brandy are the main spirits we will discuss here.

Liquors are syrupy which makes them enjoyable amongst drink-lovers.

Each category has distinct characteristics and tastes different while being distilled using comparable procedures. Most cocktails and bar liqueurs are made using these liquors. Understanding these liquors’ essential properties can help you blend them.

Here we go:

●     Whisky 

Whisky is fermented wheat, barley, maize, or rye mash. Scotland’s 15th-century whiskey was termed “uisce beatha”—”water of life.”  Most whiskies have at least 40% ABV and are aged in wood barrels. Scotch, Irish, SoCo liquor, Bourbon, and others are categorised by origin, grain type, ageing method, etc. Whisky is toasty, peppery, spicy, sweet, or caramel-like.

●     Gin

Gin derives from Dutch or French “genever” or “genièvre.” It was created in the Netherlands in the early 17th century to treat juniper berries. Gin is a 40% ABV grain-based spirit flavoured with juniper berries or extract. It usually comes with tonic water, ice, and lime or lemon slices. It complements martini, negroni, and gimlets.

●     Vodka

Clear, neutral vodka is created from starchy or sweet substances like grain, potatoes, maize, sugar-beet molasses, etc. Vodka can either be Polish and Russian. Vodka is made from fermented oats or potatoes and charcoal. Early vodka had no colour, taste, or smell. After distillation, vodka is flavoured with fruits, flowers, herbs, grasses, and spices.

●     Rum

Sugarcane juice or molasses is fermented and distilled to make this transparent alcohol. This translucent liquid is matured in hardwood, Bourbon, or stainless steel barrels. The distillation vessel determines the rum. Rum aged in oak barrels becomes black, but rum aged in stainless steel tanks stays clear. Most rums taste like roasted sugar. Rum is popular for flaming drinks.

●     Tequila

Tequila comes from the ‘piña’ of the Weber blue agave plant, grown in Mexico. ‘Tequila’ in Jalisco state is its namesake. Unripe agave produces herbaceous, grass-like, and vegetal flavours, whereas ripe agave produces sweeter, rounder tequilas. Agave Syrup must be fermented and distilled twice to be called tequila. It is often served ‘neat’ or in shots with lime and salt.

●     Brandy

The process of making brandy, which was first invented in France, involves fermenting and distilling grapes before they are properly aged in wood. Fruit brandies, such as cherry, apricot, peach, and so forth, are made from any other fruit juice. To preserve the fruit’s strength of flavour, other fruit brandies are often not aged, whereas brandy and apple brandies are aged in oak barrels. 

Understanding these drinks improves your experience and makes it easier to choose from the wide variety of cool drinks available.


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