What Are The Different Classifications of Alcoholic Drinks?

What Are The Different Classifications of Alcoholic Drinks?

Alcoholic drinks are generally classified into four main categories: beers, wines, Liqueurs and distilled beverages.

• Beers: These are brewed from grains like barley, wheat, and corn. Common types include lagers, ales, stouts, and pilsners.

• Wines: Made from fermented grapes or other fruits. This category includes red, white, rosé, sparkling, and fortified wines like sherry and port.

• Distilled Beverages (Spirits): These are made by distilling fermented products to increase their alcohol content. Examples include:
• Whisky / Whiskey: Made from fermented grain mash.
• Vodka: Typically made from grains or potatoes.
• Rum: Made from sugarcane byproducts like molasses.
• Gin: Distilled with juniper berries and other botanicals.
• Tequila: Made from the blue agave plant.
• Brandy: Distilled from wine or fermented fruit juice.

• Liqueurs. Created by combining spirits with fruit, sugars, spices, and/or cream. This can be done in several ways, including infusion, maceration, and simple mixing. 

What Are Spirits Made of? 

Spirits, also known as distilled beverages or hard liquor in the USA, are made from a variety of fermentable ingredients. Here are some common bases used to produce different types of spirits:

• Grains: Used to make whiskey, vodka, and gin. Common grains include barley, corn, rye, and wheat.
• Fruits: Used to make brandy (from grapes) and other fruit-based spirits.
• Sugarcane or Molasses: Used to make rum.
• Potatoes: Often used to make vodka.
• Agave: Used to make tequila and mezcal.

The process begins with fermenting these ingredients to produce a base alcohol. This base is then distilled, which involves heating the liquid to separate the alcohol from water and other impurities, resulting in a higher alcohol content.

Why do Alcoholic Spirits Differ in Taste? 

The taste of alcoholic spirits varies due to several factors:

• Base Ingredients: The primary ingredient used in the fermentation process significantly influences the flavour. For example, whiskey is made from grains like barley or corn, while rum is made from sugarcane or molasses.
• Distillation Process: The method and number of distillations can affect the purity and taste of the spirit. Some spirits are distilled multiple times to achieve a smoother taste.
• Aging: The aging process, including the type of barrels used and the duration of aging, imparts unique flavours. For instance, whiskey aged in oak barrels can develop notes of vanilla, caramel, and spice.
• Additives and Flavourings: Some spirits, like gin, are infused with botanicals such as juniper berries, which add distinct flavours. Similarly, flavoured vodkas and liqueurs have additional ingredients that alter their taste.
• Water Source: The water used in the production process can also influence the final taste. Different mineral compositions in water can affect the flavour profile of the spirit.
• Fermentation Conditions: The yeast strain and fermentation conditions, such as temperature and duration, can impact the flavour development during the initial stages of production.

The 7 Types of Distilled Spirit

Whisky / Whiskey

Whisky, also spelled whiskey, is a distilled alcoholic beverage made from fermented grain mash. The grains used can include barley, corn, rye, and wheat. The process involves mashing the grains, fermenting them, distilling the alcohol, and then aging it in wooden casks, typically made of charred white oak.

There are several types of whisky, each with its own unique characteristics:

• Scotch Whisky: Made in Scotland, typically from malted barley, and aged for at least three years.
• Irish Whiskey: Made in Ireland, often triple-distilled for smoothness, and aged for at least three years.
• Bourbon: An American whiskey made primarily from corn (at least 51%) and aged in new charred oak barrels.
• Rye Whiskey: Made from at least 51% rye grain, giving it a spicier flavour compared to bourbon.
• Japanese Whisky: Inspired by Scotch whisky, it often features a delicate and refined flavour profile.

There are many other types of Whisky from all over the world including England, Wales, Sweden, Israel, India to name just a few.

The spelling “whisky” is commonly used in Scotland, Canada, and Japan, while “whiskey” is used in Ireland and the United States. Whiskeys are generally aged in oak casks, with older expressions being extremely expensive.

Gin

Gin is distilled from grain. Unflavoured gin typically has a dry flavour with hints of juniper, citrus, or even malt wine, depending on how it was made. Many gins may also taste slightly sweet and can be flavoured with a range of different spices or fruits. Like vodka, gin usually isn't aged. 

Gin is a fascinating and versatile spirit with a rich history and a distinctive flavour profile. Here are some key points about gin:

Origin and History

• Origins: Gin originated as a medicinal liquor made by monks and alchemists across Europe, particularly in the Netherlands and Belgium, where it was known as jenever.
• Popularity in England: Gin became extremely popular in England after the Glorious Revolution of 1688 and the subsequent import restrictions on French brandy. This period, known as the “Gin Craze” saw gin become the national drink of England, particularly within the working classes.  Distilleries started to produce cheap versions to satisfy demand and allow more people to access it and it became known as “mothers ruin”.

Production

• Ingredients: The primary ingredient in gin is juniper berries, which give it its distinctive flavour. Other botanicals such as coriander, citrus peels, and various herbs and spices are also used.
• Distillation: Gin is typically distilled from a base of grains like barley, corn, rye, or wheat. The botanicals are added during the distillation process to infuse the spirit with their flavours.

Types of Gin

• London Dry Gin: This is the most common type of gin, known for its strong juniper flavour and dry profile.
• Plymouth Gin: A slightly sweeter and more earthy gin, which can only be produced in Plymouth, England.
• Old Tom Gin: A sweeter style of gin that was popular in the 18th century and is making a comeback.
• New Western or Contemporary Gin: These gins emphasize other botanicals alongside or instead of juniper, offering a wide range of flavours.

Popular Uses

• Cocktails: Gin is a key ingredient in many classic cocktails, such as the Martini, Negroni, and Gin & Tonic.
• Liqueurs: Gin can also be used to make flavoured liqueurs, such as sloe gin, which is made by infusing gin with sloe berries and sugar.

Gin and Tonic

Tonic, particularly tonic water, is a carbonated soft drink that has a unique history and a distinctive bitter flavour. Here are some key points about tonic water:

History and Origin

• British Colonial India: Tonic water was originally developed as a medicinal drink.  It contains quinine, which was used to prevent and treat malaria. British officials in colonial India mixed quinine with soda and sugar to make it more palatable, leading to the creation of tonic water, specifically Indian Tonic Water.

Rum

Rum is a versatile and storied spirit with a rich history and a wide range of flavours. Here are some key points about rum:

Origin and History

• Origins: Rum originated in the Caribbean in the 17th century. It was first distilled on sugarcane plantations, where molasses, a byproduct of sugar production, was fermented and distilled.
• Historical Significance: Rum played a significant role in the economy of the Caribbean and was a key part of the triangular trade, which included the exchange of goods between Europe, Africa, and the Americas.

Production

• Ingredients: Rum is made from sugarcane byproducts, such as molasses or sugarcane juice.
• Distillation: The fermented sugarcane byproducts are distilled to produce a clear spirit. This spirit is often aged in oak barrels, which can impart additional flavours and colours.

Types of Rum

• Light Rum: Also known as white or silver rum, it is typically aged for a short period and filtered to remove colour. It’s commonly used in cocktails like mojitos and daiquiris.
• Gold Rum: Aged longer than light rum, it has a richer flavour and a golden colour. It’s versatile and can be used in a variety of cocktails.
• Dark Rum: Aged for a longer period, often in charred barrels, giving it a deep colour and a robust, complex flavour. It’s great for sipping or in cocktails like the Dark ‘n’ Stormy.
• Spiced Rum: Infused with spices and sometimes caramel, it has a distinctive flavour profile and is often enjoyed on its own or in mixed drinks.
• Premium Rum: High-quality rums that are often aged for many years and meant to be sipped neat or on the rocks.

Popular Uses

• Cocktails: Rum is a key ingredient in many classic cocktails, such as the Piña Colada, Mai Tai, and Rum Punch.
• Cooking: Rum is also used in cooking and baking, adding depth and flavour to dishes and desserts like rum cake.

Vodka

Vodka is a clear distilled alcoholic beverage that originated in Poland, Russia, and Sweden. It’s primarily composed of water and ethanol, with some traces of impurities and flavourings. Traditionally, vodka is made by distilling liquid from fermented cereal grains and potatoes, though modern varieties can also use corn, sugar cane, fruits, honey, and maple sap.

Here are some key points about vodka:

• Alcohol Content: Vodka typically has an alcohol content of around 40% by volume, though this can vary. The European Union requires a minimum of 37.5% alcohol by volume for vodka.
• Flavour: Vodka is known for being relatively flavourless and odourless, making it a versatile base for cocktails. However, there are also flavoured vodkas available, infused with various fruits, herbs, and spices.
• Consumption: In many countries, vodka is traditionally consumed neat (without mixers), often chilled. It’s also a popular ingredient in cocktails such as the vodka martini, Cosmopolitan, and Bloody Mary.
• Aging: Vodka generally is not aged. 

Tequila

Tequila is a distilled alcoholic beverage made from the blue agave plant, primarily in the area surrounding the city of Tequila in the Mexican state of Jalisco. Made from fermented agave, tequila tastes somewhat sweet, earthy, and piquant, though this varies depending on where the agave was grown. Some tequilas are aged in barrels/casks, while others are blended. Tequila has a reputation for being on the more robust end as spirits go. Here are some key points about tequila:

• Production: Tequila is made by harvesting the blue agave plant, which is then cooked to convert its starches into fermentable sugars. The cooked agave is crushed to extract the juice, which is fermented and then distilled.
• Types: There are several types of tequila, classified based on their aging process:
• Blanco (Silver): Unaged or aged for less than two months in stainless steel or neutral oak barrels.
• Reposado: Aged for two months to one year in oak barrels, giving it a smoother taste and light amber colour.
• Añejo: Aged for one to three years in small oak barrels, resulting in a richer, more complex flavour.
• Extra Añejo: Aged for over three years, offering a deep, sophisticated flavour profile.
• Consumption: In Mexico, tequila is often enjoyed neat, while internationally, it’s popular in cocktails like the Margarita and Tequila Sunrise.

Tequila has a unique flavour profile that can range from sweet and fruity to earthy and spicy, depending on the type and production methods used.

Mezcal

Sometimes considered a type of tequila, mezcal is also distilled from agave. The core difference is in the distillation process. Tequila is made exclusively from blue agave, which is cooked or steamed before being fermented and distilled. Mezcal is created by smoking agave hearts or stems in a pit or kiln, at which point the plant is crushed, fermented, and distilled. 

Mezcal tastes similar to tequila, albeit with a much smokier flavour. 

Brandy

Brandy is a distilled spirit made from fermented fruit juice, typically grapes. The name “brandy” comes from the Dutch word “brandewijn,” meaning “burnt wine,” referring to the heating process used in distillation.

History and Origin

Origins: Brandy has been produced since the 16th century, with its roots in the wine regions of Europe. It was initially created as a way to preserve wine for long voyages.

• Popularity in the UK: Historically, the UK has been a significant importer of brandy, particularly French cognac. However, there is a growing interest in producing English brandy.

Production

• Ingredients: Brandy is typically made from grapes, but in the UK, it can also be made from other fruits like apples, pears, and cherries.
• Distillation: The fermented fruit juice is distilled to produce a clear spirit, which is then aged in oak barrels. The aging process imparts colour and complex flavours to the brandy.

Types of Brandy

• Cognac: A type of brandy from the Cognac region of France, known for its strict production regulations and high quality.
• Armagnac: Another French brandy, from the Armagnac region, often considered more rustic and robust than cognac.
• English Brandy: Increasingly popular, English brandy is made from locally grown fruits and aged in various types of oak barrels, giving it unique flavours.

Uses

• Drinking: Brandy is often enjoyed neat, on the rocks, or in cocktails like the Brandy Alexander and Sidecar.
• Cooking: It is also used in cooking to add depth to sauces, desserts, and flambé dishes.

 

Now that you understand a bit more about distilled spirits, you should put that knowledge into practice — get out there and mix yourself some drinks!