681 Complex Iron Abbey Gastro Pub & NaBrasa Brazilian Steakhouse Liquor Education Manual

1. 681 ComplexIron Abbey Gastro Pub& NaBrasa Brazilian SteakhouseLiquor Education Manual

2. Whiskey At its simplest, the amber alcohol is made from distilled grain, water, and yeast, and is aged in oak barrels. So, what makes whiskey such a complex liquor? Whether it’s the type of oak barrel, the amount of time it’s aged, or even the water source, this basic process is tweaked to produce totally different styles of whiskey.

3. Scotch Scotch whiskey must be produced in Scotland. It is typically made from malted barley that has been smoked over a peat fire. The two major styles of scotch are Highland and Islay. Highland scotches are typically characterized by their less smoky nature and are more naturally earthy (i.e. Macallan, Glenlivet & Highland Park). Islay scotches on the other hand are characterized by an intense smokiness and a heavy peat flavor. (i.e. Laphroaig, Lagavulin) All scotches must be aged in oak barrels for a minimum of 3 years.

4. Bourbon A whiskey that is most often made in Kentucky, but not required to be. It must be made from at least 51% corn mash and aged for at least 2 years in brand new American Oak casks. Bourbon is generally a sweeter and more aggressive whiskey. (i.e. Makers Mark, Angels Envy, Jim Beam)

5. Irish Whiskey Produced very much like Scotch, but the barley doesn’t come into contact with peat smoke during the drying process, which means it doesn’t have as much smokiness. It is also sweeter and fuller-bodied. (i.e. Tullamore Dew, Jameson & Yellow Spot)

6. American Rye A whiskey that, like Bourbon, must be made from at least 51% rye mash and aged for 2 years in new oak casks. Rye is often described as “spicy” and is considered an aggressive whiskey. (i.e. Dads Hat rye, Knob Creek Rye & Templeton Rye)

7. Canadian Whiskey Canadian Whiskey must be produced in Canada and has no grain requirements, though they are typically made primarily of corn and flavored with Rye. Canadian whiskey must be aged a minimum of three years, though there is no specified cask requirement. (i.e. Crown Royal & Seagram’s )

8. Japanese Whisky Japanese whiskey is relatively new to the American market though whisky has been consistently produced in Japan since the late 1800s. Japanese style whisky is very similar to scotch whisky and has a similar flavor profile to highland scotch whisky. (i.e. Hibiki, Yamazaki & Nikka)

9. Whiskey Terms • Finish: The finish refers to any extra aging of a whiskey, typically in some other type of wood cask or in a cask that has previously aged a different alcohol. Common finishes are red wines, port, and sherry. Beer barrel finishing is becoming a larger trend in the modern whiskey market. • Cask Strength: A whiskey that has been drawn straight from the cask in which it was aged and bottled without being diluted. • Small Batch: Refers to a bottle of whiskey derived from blending of a small group of barrels. • Single Barrel: A whiskey that has been drawn from a single aging barrel and not mixed with any other barrel, even one from the same batch. • Single Malt: A designation that states the whiskey was made exclusively with one type of grain, all of which has been malted, and produced at a single distillery.

10. Brandy Brandy is distilled from a base wine made from young grapes, which have higher acidity and lower sugar levels than the grapes from which table wine is made. The juice from these grapes spends two to three weeks fermenting, after which, the juice is ready to be distilled, a process that varies between grades.

11. Brandy When it is made from grapes, brandy is typically aged in oak barrels after distillation for at least two years—though some high-end brandies are aged anywhere from 6 to 50 years. V.S. (very special), also known as “three stars,” is the youngest form of brandy, aged at least two years. V.S.O.P. (very old super pale) refers to brandy that has been aged for at least four years. XO (extra old) or “Napoleon,” named after the conqueror himself, refers to brandy aged at least six years. And finally, hors d’age must meet a 10-year requirement, although it is typically aged considerably longer.

12. Brandy Like non-single-malt whiskeys, many brandies like Cognac, Armagnac and Brandy de Jerez (Spanish brandy) are typically made with a blend of different vintages. Doing this ensures not only complex flavors but also consistency throughout the years

13. Brandy styles Cognac:  Widely considered to be the best of the brandies, Cognac takes its name from the wine-making region in France in which it’s produced. There are numerous legal regulations that all Cognacs must meet. The juice must be pressed from Ugni Blanc grapes. It must be distilled twice, and it must be aged longer than two years. That said, Cognac is typically aged well past the necessary minimum, with the best and most expensive spending 50-plus years in an oak cask.

14. Brandy styles Armagnac:  Cognac’s wonderful but underappreciated younger brother, Armagnac, must also be pressed from certain grapes, although restrictions are a bit more lax. Also unlike Cognac, Armagnac is only distilled once, ultimately producing a brandy that is richer in flavor than Cognac but with less boozy kick. Pisco:  Pisco is an unaged brandy made from grapes in Chile and Peru. To this day, the two countries are duking it out over who founded the unorthodox type of brandy. Though it is not so common in the U.S., sales are skyrocketing, with exports growing exponentially year after year. Get ready to see more of this raw, white spirit.

15. Brandy styles American Brandy:  While the U.S. does impose the same two-year minimum as France, that’s about the only regulation American brandy makers need to follow. That lack of regulation on ingredients and aging grades makes American brandy a good but not optimal option, as it’s hard to say what exactly you’re getting in terms of quality. Eaux de vie:  An eaux de vie is an unaged brandy made from any fruit besides grapes, such as apples, cherries and peaches. The result? Something similar to an authentic German schnapps.

16. Cachaça Cachaça (Portuguese pronunciation: "Ca-SHAH-sa") is a liquor made from fermented sugarcane juice. It is the most popular distilled alcoholic beverage in Brazil. It is typically between 38% and 48% alcohol by volume. Up to six grams per liter of sugar may be added. The major difference between Cachaça and rum is that rum is usually made from molasses, a by-product from refineries that boil the cane juice to extract as much sugar crystal as possible, while Cachaça is made from fresh sugarcane juice that is fermented and distilled. As some rum’s are also made by this process, Cachaça is also known as Brazilian rum