VODKA FACTS 1 out of every 4 bottles sold in the us is
vodka
VODKA FACTS 1 out of every 4 bottles sold in the us is vodka
This equals 44 million 9 liter cases sold a year.
VODKA FACTS 1 out of every 4 bottles sold in the us is vodka
This equals 44 million 9 liter cases sold a year. Over 300 brands
sold
VODKA FACTS 1 out of every 4 bottles sold in the us is vodka
This equals 44 million 9 liter cases sold a year. Over 300 brands
sold Why: Vodka is quick to produce and get to market
VODKA FACTS 1 out of every 4 bottles sold in the us is vodka
This equals 44 million 9 liter cases sold a year. Over 300 brands
sold Why: Vodka is quick to produce and get to market Mixability
Its ability to mix with almost anything, means there is a cocktail
to fit every taste, savory, sweet, dry ..But
VODKA FACTS 1 out of every 4 bottles sold in the us is vodka
This equals 44 million 9 liter cases sold a year. Over 300 brands
sold Why: Vodka is quick to produce and get to market Mixability
Its ability to mix with almost anything, means there is a cocktail
to fit every taste, savory, sweet, dry ..But This also can lead to
over indulgence
Ugghh!
SO WE INVENTED
THE STEPS TO MAKING VODKA
STEP ONE- RAW MATERIALS Throughout history, vodka has been
created with many base ingredients. Examples would include: 1.
Wheat 2. Rye 3. Barley 4. Corn 5. Neutral Grains 6. Grapes 7.
Potatoes
RAW MATERIAL DIFFERENCES THE RAW MATERIALS ARE ONE OF THE MOST
IMPORTANT FACTORS IN FLAVOUR: WHEAT GIVES ANISEED CHARACTERS RYE
GIVES A NUTTY SWEETNESS CORN GIVES A BUTTERY, CORN ON THE COB TASTE
POTATO GIVES A CREAMY, STARCHY TEXTURE GRAPE IMPARTS A RAISIN,
HONEYED CITRUS TASTE
RAW MATERIAL YIELDS THE RESULTANT YIELDS ALSO VARY GREATLY,
AFFECTING THE FINAL PRICE OF VODKAS. 100KG OF POTATOES YIELDS
APPROX 10L OF SPIRIT 100KG OF GRAPES YIELDS APPROX 12L OF SPIRIT
100KG OF WHEAT OR BARLEY YIELDS APPROX 35L OF SPIRIT 100KG OF CORN
YIELDS APPROX 40L OF SPIRIT
STEP 2 -FERMENTATIONSIMPLE DEFINITION: THEPROCESSOF
CONVERTINGSUGAR TO ALCHOL AND CO2
WATER
GRAIN
GRAPES
STEP 3: DISTILLATION The washed is placed in a still
(continuous or pot still) Heat is applied underneath the still to
heat the liquid The alcohol boils and turn into vapor leaving the
water behind.
COLUMN DISTILLATION. 1) It increases vodkas strength to the
desired alcohol percentage 2) Its remove the
congeners/impurities/fla vor profiles
POT DISTILLATION More time consuming process Small batches =
quality control The result: A fuller more viscous mouth feel More
flavorful product
HOW DISTILLATION WORKS
STEP 5- FILTRATION
Vodka Comes America
First Vodka CocktailMOSCOW MULE1 1/4 oz Smirnoff vodka- 3 oz.
ginger beer- 1 tsp. sugar syrup- 1/4 oz. lime juice- 1 sprig mint-
1 slice lime
Smirnoff Leaves You BreathlessIt also leaves you in
strangesituations where your obviouslydrunk wife dances with glee
atthe sight of her 8th martini onyour top hat.Pictured: Rod
Alexander andBambi Lynn (Mrs. RodAlexander)
Vodka in America Stolinaya is the first imported vodka until
Russia shot down the Korean airplane. The cold war begins and all
Russian products are boycotted. In 1967 vodka sales surpass the
sales of Gin and American Whisky combined .
Vodka in America1980- Absolute takes over1986 - Stoli launches
the first flavored vodka-Limonaya1986- Absolute launches-
PEPPAR1988- Absolute launches follows suite with Citron1997 -Super
Premiums enter the market place Grey Goose and Belvedere 2004: GG
Reaches 1 million case mark
Vodka in America 1983- Ketel One launches in the USA 2000-
Ketel Citreon is launched the first naturally flavored premium
vodka 2002- Reaches the million case mark 2011- Reaches the 2
million case mark 2003 Ciroc Vodka Launches 2007- P.Diddy become
the Ambassador 2011- Ciroc reaches the 1 million case mark 2012-
Ciroc is on pace to sell more then 2 million cases
Three reasons to Believe1)Ketel One Vodka was inspired by over
300 years and 10generations of the Nolet Familys distilling
experience2)Ketel One Vodka is crafted from small batches
intraditional copper port still resulting in a superior
qualityvodka3)Crafted for exceptional taste, Ketel One Vodka is
alwaysapproved by a member of the Nolet family before bottling
The Nolet Family Nolet Distillery: Family tradition since 1691
The 10th and 11th generation are actively involved in running the
Ketel Business today
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Oranges from Florida andBrazil provide roundness and aunique
juicinessMandarins from Italy bring outfloral and special fruity
notes
THE ESSENCE OF CIROC Many samples of grapes from around France
are tasted. Once chosen the grapes are picked at the peak of
ripeness
THE ESSENCE OF CIROCCOLD PROCESSUnlike grain, grapes do notneed
heat to release theirfermentable sugars.Cold MacerationCold
Storage
THE ESSENCE OF CIROCCOLD FERMENTATIONResults in a wine of 12 %
ABV FERMENTATION VAT
THE ESSENCE OF CIROCThe resultant wine is then transferred to
our small family rundistillery deep in the French countryside, for
the distillation process. SVE DISTILLERY
DistillationThe Wine is distilledcontinuously, twice,through a
two column100% copper stillEssence of Croc
Ugni Blanc SpiritThe Ugni Blanc grapes come from thecountry
side north of Bordeaux.The grapes are fermented to make asimple
wine of about 8% abv.This wine is then distilled in a four-column
continuous still to producerectified neutral grape spirit at
96.5%abv, which makes up about 95% ofCroc. THE UGNI-BLANC
GRAPE.
The Fifth DistillationThis final distillation marries the two
elements and emphasises the aromaticcharacter. More complex
flavours are created thanks to the interactionbetween the two grape
spirits and the copper. Croc POT STILLS
CIROC Raw material: 5 % Mauzac blanc grape varietal, 95% Ugni
blanc grape varietal Nose: Refined Citrus aromas Taste: Smooth,
lightly sweet and enriched by the natural flavor of the grapes
Finish: Crisp and Clean
CIROC COCONUT Raw material: 100 % Ugni blanc grape varietal
Flavoring: Coconut and other tropical flavors Nose: Fresh coconut
with a whisper of vanilla edge Taste: Creamy sweet coconut with a
faint hint of tart tropical fruit
CIROC RED BERRY Raw material: 100 % Ugni blanc grape varietal
Flavoring: strawberries and other wild berries Nose: Impactful
bouquet of berries with a hint of jam Taste: Ripe and juicy mixed
berry flavors Finish: Refreshingly sweet
CIROC PEACH Raw material: 100 % Ugni blanc grape varietal
Flavoring: Fresh Peaches and natural stone fruits Nose: Sun ripened
fresh peaches Taste: Juicy (succulent) peach with a hint of orchard
fruits Finish: Velvety fresh and clean
Current Trends andCocktail Basics
Hot Spirit TrendsCocktails Using:AmarosVermouthsCuracaoBlue
DrinksBittersNatural Liqueurs
Hot Cocktail Trends Fresh Ingredients: Fresh Lemon Juice Fresh
Lime Juice Grapefruit Juice Non Alcoholic Ingredients Ginger Beer
Grapefruit Soda/Grapefruit syrup
Hot Cocktail Trends Skinny Drinks Local and Historical
Restaurant Bars
Hot Cocktail Trends Classic Cocktails and Twist on Classic
THE GOLDEN RULE
GOLDEN RULESYour drink will never be any better than the
quality of the cheapest ingredient in it
GOLDEN RULES1)Drinks that contain Citrus should be shaken! Ice
is added last! 2) Drinks that contain only boozeshould be stirred!
Ice is added first!
Keep It Simple
The Perfect Ten Martini 2.5 oz. Tanqueray Ten .5 oz. Dolin Dry
vermouth 4-6 dashes of grapefruit or orange bitters Glass: martini
Garnish: Grapefruit zest
The Classics Margarita 1.5 oz. Don Julio Blanco .5 oz. Orange
Liqueur .5 oz. Simple Syrup .75 oz. Fresh Lime Juice
Cocktail Components The base: Your cocktail is only as good as
the quality of the base you begin with The modifier: Character
builder Flavor agent: A new cocktail is one exchange of ingredient
or one addition of flavor away
Cocktail Components BALANCE Acid Sugar Alcohol
TWIST ON A CLASSICFrench 75 Ciroc 751.25 oz. Gin 1.25 oz.
Ciroc.25 oz. Simple Syrup .5 oz Fresh Lemon Sour.25 oz. Fresh Lemon
Juice dash of absintheTop will chilled champagne Top with chilled
champagne
TWIST ON A CLASSICCLASSIC DAIQUIRI COCONUT DAIQUIRI2 oz. White
Rum 2 oz. Ciroc Coconut1 oz. Simple Syrup 2 oz. Fresh Lime Sour1
oz. Lime Juice (cinnamon syrup fall twist)
TWIST ON A CLASSICTom Collins Peach Collins1.5 oz. Gin 1.5 oz.
Ciroc Peach1 oz. Simple Syrup 2 oz Fresh Lemon Sour1 oz. Fresh
lemon juice Top with SodaTop with chilled club soda
TWIST ON A CLASSICCosmopolitan Berry Ginger Cosmo1.5 oz. Citrus
Vodka 1.5 oz Ciroc Red Berry1 oz. Cointreau 3/4 oz. Ginger Syrup1/2
oz. Lime Juice 1/2 oz. Lime Juice oz Cranberry juice oz Cranberry
Juice
TWIST ON CLASSICClassic Moscow Mule Dutch Mule1 1/4 oz Smirnoff
vodka 1.5 oz Ketel One- 3 oz. ginger beer 1 oz Fresh lime sour- 1
tsp. sugar syrup . 5 oz Stirrings Ginger- 1/4 oz. lime juice Top
with Ginger Ale- 1 sprig mint Garnish with a lime- 1 slice
lime
TWIST ON CLASSICClassic Sidecar Astor2 oz Cognac 1.5 oz Ketel
Citreon1 oz Cointreau 1 oz Fresh lemon sour oz Fresh Lemon Juice .
75 oz Grapefruit juiceSugar Rim . 5 oz Aperol
TWIST ON CLASSICClassic Martini Midtown Martini2.5 oz Gin 1.5
oz Ketel Oranje.5 oz Dry Vermouth . 75 oz Saint Germain3-4 dashes
of bitters .5 oz Dry VermouthTwist 4 dashes of Orange bitters
Grapefruit Zest
Simple Cocktail Menu Moscow Mule: 1.5 oz. Tom Collins: 1.5oz
Smirnoff Vodka, oz. Lime Tanqueray Gin, oz. Fresh Juice, oz. Simple
Syrup, Lemon Juice,1oz Simple Topped with Ginger Beer Syrup, topped
w/club soda Whiskey Smash: 4 lemon Seasonal Tequila Drink: wedges,
5 leaves of mint, Perfectly Sinful 1 oz. simple syrup, 1.5 oz. 1.5
oz. Don Julio Blanco, 1.5 Bulleit Bourbon oz. Pear nectar, oz.
lemon juice, simple syrup Garnish: Sprinkle of cinnamon Classic
Daiquiri: 2 oz. Meyers Platinum Rum, 1 oz. Simple Syrup, 3/4 oz.
lime Pickle Back: 1.5 oz. shot of juice Dickel 12 served alongside
1.5 oz. shot of pickle juice www.tafferdynamics.com
FundamentalsStart Small: PDT The Joy of Mixology The Fine Art
of Mixing Drinks The Savoy The Essential Cocktail