Fake Absinthe

Makes 1 pint
2 1/2 tsp dried wormwood
1 pint vodka
2 teaspoons chopped angelica root
3 teaspoons crushed anise seed
3 crushed cardamom pods
1/2 teaspoon ground coriander
1/2 teaspoon crushed fennel seed
1/2 teaspoon marjoram

Place the wormwood in vodka for two days, filter, add remaining herbs and let sit for one week. Filter and then bottle. Serve by dropping a sugar cube in the bottom of a cordial glass. Wormwood can be found by searching in the Internet. Real Absinthe has been illegal in America since 1912. It’s been known to have hallucination properties. It’s the green drink seen in Moulin Rouge with Nicole Kidman

Infused Gin, Rum, and Vodka

Makes 1 bottle
1 bottle of gin, rum, or vodka
Spice, fruit, or herb of your choice

Get a large mouthed glass container to make an infusion. You want to wash anything you are using to remove all possible pesticides. Place your chosen spice, fruit, or herb in the container then add the alcohol. Close the lid and place somewhere away from direct sunlight and letting it sit from four days to two weeks. Strain, then bottle when finished.

2 weeks: Whole chili peppers, pineapple, fresh ginger, and lemongrass.
1 week: Cantaloupes, strawberries, peaches, mangoes, pitted cherries, raspberries, blueberries, and blackberries.
4 days: Vanilla beans, lemons, oranges, grapefruit, limes, mint, garlic, tarragon, basil, oregano, dill, and thyme.

Hot Buttered Rum Mix

Makes 25 servings
3 cups brown sugar
1/2 cup unsalted butter
3 tablespoons clover honey
1 tablespoon rum extract
1 tablespoon vanilla extract
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice

Mix all the ingredients together then put in a jar with a lid and store in the fridge. You can also fill an ice cube tray with the mix then put the tray in a freezer bag and pop one out when needed.

To make Hot Buttered Rum add 11/2 ounces of light or dark rum in a mug, a big spoonful of the mix then fill with hot water.

Cinnamon Liqueur

Categories: Alcohol, Beverages
Yield: 1 pint

1 Cinnamon stick
2 Cloves
1 ts Ground coriander seed
1 c Vodka
1/2 c Brandy
1/2 c Sugar Syrup

Steep all herbs in alcohol for 2 weeks. Strain and filter until clear and add sugar syrup to taste. Let stand 1 week and its ready to serve. Makes a nice hot drink when added to boiling water.

Peppermint Liqueur

Categories: Alcohol, Beverages
Yield: 1 quart

2 or 3 teaspoon Peppermint extract or fresh peppermint leaves
3 c Vodka
1 c Sugar Syrup

Combine all ingredients and stir. Let stand for 2 weeks.
Use 3 teaspoons of extract for a stronger mint taste and additional sugar syrup for a sweeter thicker liqueur.
Yield: 1 quart

Licorice Liqueur

Categories: Alcohol, Beverages
Yield: 1 pint

2 1/2 tablespoons Licorice root, finely chopped
1 1/2 c Vodka
1/2 c Sugar Syrup

Wash the licorice root and chop into small pieces. Add to vodka and let stand for 1 week. Strain and filter. Add sugar syrup and let stand for another week. Ready to serve. Adjust taste with extract if necessary.
Yield: 1 pint plus

Irish Whisky Cream Liqueur

4 Egg yolks
14 oz Sweetened condensed milk
10 oz Cream
3 T Chocolate-flavored dessert topping
2 t Coconut essence
15 oz Whisky

Beat the egg yolks until thick and creamy. Stir in the condensed milk, cream, chocolate topping, coconut essence and whisky. Mix thoroughly and bottle. Store up to 3 weeks in the refrigerator.

Liqueur de Framboise

Yield: over 1 quart

1 lb Fresh raspberries **
1 lb Sugar
2 c Water
2 c Pure grain alcohol*
2 c Water

This recipe works with most cane berries, such as blackberries, loganberries, etc.

Ready in 3 months. Rinse and check berries. Discard any overripe or moldy berries. Place berries in a large bowl. Crush berries slightly with back of wooden spoon. Set aside. Warm 2 cups water with sugar in medium saucepan over moderate heat. Stir continuously util well dissolved and liquid is just warm. Pour sugar water over berries, stir. Cover with plastic wrap and refrigerate for one week.
Stir occasionally. After aging in refrigerator, strain through a fine wire mesh strainer into a large bowl or aging container. Add alcohol mixture, stir. Cap and let age one month. Strain through cloth until clear. Re-bottle as desired. Ready for use in cooking at this point but age 2 months longer before drinking.
Variation: 4 cups 80 proof vodka may be substituted for 2 cups pure grain alcohol and 2 cups water. Proof of liqueur will be slightly less.

Hazelnut Liqueur

Yield: 1 pint

6 oz Hazelnuts
1 Vanilla bean (1 inch)
1 tsp Allspice
1 1/2 c Vodka
1/3 c Sugar Syrup

Chop the hazelnuts to release the flavor of the nut and add to vodka, vanilla bean, and allspice. Age for 2 weeks, shaking lightly occasionally. Strain and filter until clear. Add sugar syrup, if desired, and age for an additional 3 weeks. Ready to serve.
Makes a nice gift and is nice over ice cream as well as an aperitif.
Alternately, try using pistachios which also make a delicious liqueur. If flavor is too weak, add more nuts and re-steep a week before adding the sugar syrup.

Cherry Liqueur

Yield: 3 cups

1/2 lb Cherries
1/2 lb Granulated sugar
2 c Vodka

Pick plump, shiny, well-colored fruit with green stems, avoiding dark colored stems. Season is late April to August. DO NOT rinse until use. Use cherries as soon as ripe. Wash, stem, and towel dry cherries and place in a jar. Pour sugar over the cherries, followed by the vodka. DO NOT mix them. Cover with lid and store on a shelf for 3 months without disturbing, then strain. Liqueur is ready to serve. Recipe can be varied with extracts (chocolate, mint, orange, etc). Add approximately 1 teaspoon of extract to finished liqueur and let sit for another few weeks. Experiment with small portions of flavorings to find your desired taste.

Coffee Liqueur

Categories: Alcohol, Beverages

4 c Sugar
2 c Water
2/3 c Instant coffee
10 Coffee beans (whole)
Fifth of vodka*
1 Vanilla bean (2-3 inches)

Combine water, sugar, and coffee in a saucepan and bring to a full boil. Skim off the froth and allow to cool thoroughly. Pour into the container. Add vodka, coffee beans (optional but will add a fuller flavor), and vanilla bean. Store in a dark place for 3 weeks. Strain and filter. Ready to serve.
*A brandy/vodka mix may be substituted for a simulated “Kahula”.
*A rum/vodka mix may be used to simulate “Tia Maria”.
Yield: 1 1/2 quarts (may be halved)

Pineapple Liqueur

Yield: 3 cups

2 c Fresh pineapple
2 c Vodka
1/2 c Sugar Syrup

Buy the largest pineapple you can find as it will give you more meat. Look for yellow to golden orange color for sweet tasting meat. Avoid greenish color, bruises, discolored areas, soft spots, or dried out brown leaves. Slice pineapple and combine with vodka in jar. Steep for 1 week. Strain and squeeze as much juice as possible from pineapple. Filter a few times until liquid is smooth and pulp free. Add sugar syrup to taste. Pineapple juice may be added for additional taste if desired. Age 1 month.

Banana Liqueur

Yield: 1 quart

2 medium Bananas
1 teaspoon Vanilla extract
3 c Vodka
1 c Sugar Syrup

The tastiest bananas will have a bright yellow peel and no discolored areas which indicate a bruise. Never refrigerate bananas. Mash peeled bananas and add to vodka, cooled sugar syrup, and vanilla extract.
Shake gently and let sit one week. Strain and filter. Let sit longer for additional flavoring, but may be used now. Experiment with cinnamon or nutmeg.

Apple Spice Drink

Categories: Beverages, Christmas
Yield: 6 Servings

3 teaspoon grated orange peel
3 cinnamon sticks, crushed
3 teaspoon whole cloves
1 whole nutmeg, crushed
3 c Apple juice
6 Cinnamon sticks

Combine orange peel, 3 crushed cinnamon sticks, cloves and nutmeg in a small bowl. Tie dry ingredients in a double thickness of cheesecloth to make a sachet, or secure in a large tea-straining ball. In a medium pan, simmer apple juice with spices for at least 20 minutes.
Ladle into mugs and garnish each with a cinnamon stick.

Bailey’s Irish Cream – Copycat

Categories: Drinks, Liqueur
Yield: 4 cups

1 c Light cream
1 14-oz can sweetened condensed milk
1 2/3 c Irish Whiskey
1 ts Instant coffee crystals
2 tb Chocolate syrup
1 ts Vanilla
1 ts Almond extract

Combine all the ingredients in a blender set on high speed for 30 seconds. Bottle in a tightly sealed container and refrigerate. The liqueur will keep for at least 2 months if kept cool. Be sure to shake the bottle well before serving.

PLUM LIQUEUR

Categories: Alcohol, Beverages
Yield: 3 cups

1 1/2 lb Fresh plums
2 c  Vodka
1 1/2 c  Sugar syrup (see recipe)
1 pn Cinnamon

Plums can be found from May to August. Choose rich coloured ones
ranging from fairly firm to slightly soft. Avoid hard, shriveled,
poorly coloured, soft, bruised or split ones. Halve and pit plums and
combine in jar with vodka (gin may be used also), sugar syrup, and
cinnamon. Cover and invert jar daily until sugar is disolved (about 4
days). Place in a cool dark place for 3 months. Occasionally shake
gently. Strain. Ready to serve. Yield: 3 cups plus     Container:
Wide mouth quart jar

Blueberry Liqueur

Yield: 3 cups

3 c Fresh blueberries or blackberries
1 ea Clove
1/2 c Sugar syrup (see recipe)
2 c Vodka
1 ea Lemon wedge, scraped peel

Note: Blueberries can be bought in season(May to Sept). Avoid stained baskets and DO NOT rinse until ready to use. If freezing, do so before rinsing. Rinse with cold water. Rinse berries and lightly crush. Add vodka, lemon peel, and clove. Pour into dark bottle and store for 3-4 months. Strain through dampened cheesecloth squeezing out as much juice as possible. Add sugar syrup to taste and store another 4 weeks. Liqueur will tend to be on the watery side. Try adding glycerin if a thicker consistency is desired. Good for baking.

CRANBERRY LIQUEUR

Categories: Alcohol, Beverages
Yield: 1 pint

1 lb Fresh Cranberries
1 1/8 c Vodka
1 1/8 c Sugar syrup (see recipe)
1/2 Orange wedge, scraped peel

Look for bright, plump cranberries, avoiding soft, crushed, or shriveled ones. Season is Sept. to Dec. They will keep in the refrigerator for 4-8 weeks (can also be frozen), but DO NOT wash them until ready for use as moisture will make them spoil. Rinse cranberries and chop in blender. Combine all ingredients in jar and steep for 4-5 weeks. Strain and filter. Ready to serve.
Note: Cranberries can tend to have a bitter taste; more sugar syrup can be added during the first steep or if after, let sit an additional week.

Papaya Liqueur

Yield: 1 pint

1 Papaya
1 cup Vodka
1 sm Lemon wedge, scraped peel
1/4 c Sugar Syrup, optional to taste

Look for medium-sized papaya (slightly larger than a pear) with smooth, un-bruised skin, and a fruity aroma.
Cut papaya in half, remove seeds, and peel skin. Cut in medium chunks and place in vodka
with lemon peel (twist to release flavor). Let steep for 1 week.
Strain and squeeze fruit, extracting juice. If desired, add sugar syrup. Store for 3 weeks.

PEACH LIQUEUR

Categories: Alcohol, Beverages
Yield: 1 liter

12 md Peaches
4    Lemon peel strips, scraped
1    Cinnamon stick
3 c  Vodka
1 c  Sugar syrup (see recipe)

You want yellow or cream-coloured peaches. Season is May to Sept.
Avoid green ones as they won’t ripen at home. Peel peaches and cut in
quarters. Combine with vodka, lemon peels, and spices in covered jar
and store for 1-2 weeks, shaking occasionally. Strain fruit,
squeezing as much juice as possible, and filter. Add sugar syrup and
store for an additional 6 weeks.
Yield: 1 liter
Container: Wide mouth gallon jar

PEACH LIQUEUR

Categories: Alcohol, Beverages
Yield: 1 liter

12 md Peaches
4    Lemon peel strips, scraped
1    Cinnamon stick
3 c  Vodka
1 c  Sugar syrup (see recipe)

Yield: 1 liter
Container: Wide mouth gallon jar

Pear Liqueur

Categories: Alcohol, Beverages
Yield: 3 pints

1 lb Pears
3 c Vodka, rum, or brandy
1 c Sugar Syrup
2 pinch Cinnamon, nutmeg
2 Clove
2 Coriander seed
2 Apple (optional)

The Bartlett pear is the best to use for liqueur making. It is juicy, sweet, and smooth. Season is July to Nov. Avoid ones with cuts, bruises, dark spots, or decay.

Slice pears (and apple if desired) and add to other ingredients., adding sugar syrup last. Stir gently and steep 3 weeks. Strain and filter. Taste and adjust flavor by adding more fruit or sugar syrup if needed. Steep 3-4 weeks, then strain. Ready for use.

Other fruits can be combined with pears to create a different taste.
Yield: 3 pints Container: Wide mouth 1/2 gallon jar

Raspberry Liqueur

Categories: Alcohol, Beverages
Yield: 1 pint

1 pt Fresh raspberries
2 1/2 c Vodka
1 Vanilla bean
1/4 ts Whole allspice
1/2 c Sugar Syrup

Select full colored and plumb berries, avoiding stained baskets (sign of overripe or softened and decayed berries). Season is May to July. DO NOT wash until ready to use as water causes mold to form.
Rinse berries and place in a mixing bowl, lightly crushing to release flavor. Add vodka, vanilla bean, and allspice. Stir and store in bottle in cool dark place for 3 weeks. Strain mixture through
dampened cheesecloth squeezing as much juice as possible. Pour back into bottle adding sugar syrup to taste (1/3 to 1/2 cup per pint) and age another 3-5 weeks.
Yield: 1 pint plus

CHOCOLATE LIQUEUR

Categories: Alcohol, Beverages
Yield: 1 pint

2 ts Pure chocolate extract
1/2 ts Pure vanilla extract
1 1/2 c Vodka
1/2 c Sugar syrup (see recipe)
1/2 ts Fresh mint (optional) or drop Peppermint extract(optional)

Mix all ingredients and let mature 2 weeks. The chocolate tends to settle on the bottom and may need to be stirred before serving. Finished version will tend to be thin, but is still quite tasty and excellent for mixing in coffee or pouring over desserts. Add glycerine to thicken if desired. For chocolate mint, add 1/2 teaspoon fresh mint and a few drops of peppermint extract. Let mature 2 additional weeks.

Angelica Liqueur

Yield: 1 Recipe

3 tb Dried chopped angelica root
1 tb Chopped almonds
1 Allspice berry, cracked
1 1″ piece cinnamon stick, broken
3 To 6 anise or fennel seeds, crushed
1/8 ts Powdered coriander seed
1 tb Chopped fresh marjoram leaves or 1 tsp. dried
1 1/2 c Vodka
1/2 c Granulated sugar
1/4 c Water
1 dr Each yellow and green food color,(optional)

Combine all herbs, nuts and spices with vodka in a 1 quart or larger aging container. Cap tightly and shake daily for 2 weeks. Strain through a fine muslin cloth or coffee filter; discarding solids. Clean out aging container. Place liquid back in container.
Place sugar and water in saucepan and stir to combine over medium heat. When sugar is completely dissolved, set aside and let cool. When cool combine with food coloring and add to liqueur liquid. Cap and allow to age and mellow in a cool, dark place for one month.

Apricot Liqueur

Yield: 3 cups

2 c Smashed apricot pits
1/2 ts Ground cinnamon
1/2 ts Ground coriander
2 c Vodka 100 proof
1 c Sugar syrup

Partly fill a cloth bag with the apricot pits (available at most health food stores). Smash with a hammer, keeping shells and meaty centers. Place smashed pits in a 1-quart container. Add cinnamon, coriander, and vodka. Store for 2 months in a cool dark place. Then filter through a cheesecloth lined strainer and discard fruit pits. Strain a few times until clear. Add sugar syrup and age for an additional 2 weeks. Recipe may require some fine-tuning and apricot extract can be added to offer additional flavoring.

Strawberry Liqueur

Categories: Alcohol, Beverages
Yield: 1 pint

1 pt fresh strawberries
2 1/2 c Vodka
1 Vanilla bean
1/2 c Sugar Syrup

Select full colored and plumb berries, avoiding stained baskets (sign of overripe or softened and decayed berries). DO NOT wash until ready to use as water causes mold to form.
Rinse berries and place in a mixing bowl, lightly crushing to release flavor. Add vodka and vanilla bean. Stir and store in bottle in cool dark place for 3 weeks. Strain mixture through
dampened cheesecloth squeezing as much juice as possible. Pour back into bottle adding sugar syrup to taste (1/3 to 1/2 cup per pint) and age another 3-5 weeks.
Yield: 1 pint plus

The highest grade of distilled alcohol is called Cologne spirits, used largely in the preparation of perfumes, etc., and is said to be more absolute in its purity than ordinary alcohol. It should be so pure that it is absolutely colorless and odorless, Diluted Alcohol or Proof Spirit. – Diluted alcohol (alcohol dilu-tum), proof spirit, is spirit containing fifty per cent, by volume of absolute alcohol and water, and having the specific gravity 0.936 at 15.55° 0. (60° F.), and this strength has been adopted as the standard proof spirit of the United States custom house and internal revenue service.

American Proof Spirit

In the United States the term proof spirit has a somewhat different signification. According to law, “proof spirit shall be held and taken to be that alcoholic liquid which contains one-half its volume of alcohol of a specific gravity of seven thousand nine hundred and thirty-nine ten thousandths (0.7939) at 60 degrees Fahrenheit,” referred to water at its maximum density. Therefore, proof spirit has, at 60° F., a specific gravity of 0.93353, 100 parts by volume containing 50 parts of absolute alcohol (by volume) and 53.71 parts of water. [The apparent excess in volume of the water is due to the fact that the mixture shrinks, and will then form exactly 100 volumes.] Now, the hydrometers used by government are so graduated as to indicate the number of parts by measure or number of volumes of proof spirit contained in 100 volumes of the spirit tested, at the temperature of 60° F. That is, in pure water the hydrometer will stand at 0 degrees, in absolute alcohol at 200 degrees, and in proof spirit at 100 degrees. Absolute alcohol is, therefore, 100 degrees over or above proof; a spirit of 10 degrees (or per cent.) over proof, or as it is more commonly called, one of “110 proof,” would contain 55 per cent, of absolute alcohol.

British Proof Spirit

The British Proof Spirit has the specific gravity 0.920 (0.9198), and contains 49.24 per cent, by weight of absolute alcohol. Spirits stronger than this standard are lighter, and are said to be over proof; they are 20 over proof if 100 measures require to be diluted with water to 120 measures to become reduced to proof strength. 100 measures of rectified spirit, sp. gr. 0.838, when mixed with 60 measures of water, yield 156 measures of proof spirit; rectified spirit is therefore said to be 56 per cent, over proof. A spirit which is weaker than the standard is heavier, and it is said to be under proof; it is 20 nnder proof if 100 measures require the addition of alcohol, sp. gr. 0.825 (the strongest obtainable by simple distillation), to make 120 measures of proof spirit.

Adding together 40millilitres of alcohol and water. Surprisingly the mixture added up to about 78 millilitres amd not the expected 80 ml.

Like a good science you try the experiment for couple of times and yes it will give you the same result.

We found out that 40 ml of water added to 40ml of alcohol gave 78ml!

When alcohol is mixed with water an elevation of the temperature is observed, and the mixture assumes for a short time an opalescent appearance from the dissolved air, which is expelled in numerous minute bubbles, after which it becomes perfectly transparent; when it has cooled to the ordinary temperature the volume will be found diminished. This contraction is- greatest on mixing 55 measures of absolute alcohol with 45 measures of water, which will yield 06.23 measures of weaker alcohol, showing a loss of volume equal to 3.77 per cent. – N.D.

Cellulose, which constitutes about 50 per cent, of wood, can be partially resolved into dextrose and other sugars by treatment with acids under pressure. After neutralisation of the acid, the sugars, or the greater part of them, can be fermented with yeast, and the resulting alcohol separated by distillation. On the ground of economy, sawdust or other wood waste is the material employed.

The process was developed on a laboratory scale by Classen at the University of Aix-la-Chapelle, and was subsequently tried as a manufacturing experiment at Chicago. It was there found that about 300 lb. of fermentable sugars could be obtained from one ton of pine sawdust. Following these demonstrations, a company (The Classen Lignin Co.) was formed to work the process com mercially, and four plants were erected in America for the purpose.

So far as the production of alcohol is concerned, success has been met with, undoubtedly. Thus a plant established at Georgetown, S. Carolina, was reported in 1911 to have run for more than a year, producing upwards of 2,000 gallons of alcohol per day.2 Nevertheless, it appears that by 1914 only one of the four plants remained in operation, and the process was still regarded as in an experimental stage.3 The industry has also been tried experimentally in this country, but apparently was not able to compete successfully with the established methods.

Though simple in principle, the process presents various technical difficulties in operation. Since 1914, however, improvements have evidently been made in working it in the United States. According to one authority, a method is now in operation at Fullerton, Louisiana, whereby a yield of 86 gallons of 95 per cent, alcohol is obtained per cord of sawdust or common wood waste. Taking pine wood at 920 lb. per cord of 128 cubic feet, this yield works out to 21 gallons per ton. It is stated that the quality of the alcohol is very good, much of it being used in perfumery.

The output of this plant is said to be 2,000 gallons per day. The Georgetown distillery, mentioned above, was later (1918) turning out 2.500 gallons. On account of the demand for alcohol in making munitions of war, the process was no doubt remunerative at that time, but it remains to be seen whether in normal circumstances alcohol so produced will be able to hold its own against that from molasses and other sources.

According to Mr. C. F. Cross, the difficulties have been so far overcome as to allow of alcohol being produced on the large scale at a very low cost. Under the most favourable conditions, however, the yield of alcohol actually obtained represents only about 8 per cent, of the cellulose content of the wood.1 Larger yields, however, are possible; and wood waste must be considered a very important raw material for the potential production of alcohol in well-timbered countries.

Considerable quantities of alcohol are now being made from the waste liquor produced in the manufacture of wood pulp by the “sulphite” process. This waste liquor contains from 1 1/2 to 2 per cent, of fermentable sugars, arising from the action of sulphites on the wood; and alcohol is produced from these sugars by neutralising the liquor, fermenting, and distilling it. In Norway, two plants are now (1918) in operation for this purpose, whilst in Sweden four are working, and three more are being erected. About one million gallons of alcohol per annum are being turned out by the four Swedish instalments. In Germany thirteen factories have been built for the same purpose, and probably are now in actual working. There are also two plants in the United States, and one in Switzerland.2 To develop the manufacture of this “sulphite spirit” in Sweden, it has been proposed officially that the production and sale of denatured alcohol for the propulsion of motors and for other technical purposes shall be reserved as far as practicable to the sulphite spirit factories. Further, these establishments are to have the exclusive right of denaturing their alcohol with benzol.

Alcohol from wood usually contains an appreciable quantity of methyl alcohol, and in this country such a product could only be used for making methylated spirit or other variety of denatured alcohol, not for making beverages.

Peat has been advocated as a possible source of cheap alcohol II

the biochemical agents: enzymss; malt; yeast.

(1). To convert percentage of alcohol by volume into percentage by weight.

Multiply the volume percent age by the specific gravity of absolute alcohol (0 7936), and divide the product by the specific gravity of the liquid in question.

For let S be the specific gravity of the liquid (at 15.6°/l5.6o). Then 100 c.c. weigh 100 Sρ grams, where ρ is the sp. gr. of water at 15.6°/4°.

If V be the percentage of alcohol by volume, then 100 c.c. of the liquid contain V c.c. of absolute alcohol.

That is, 100 Sρ grams contain V c.c.;

.’. 100 grams contain V/Sρ c.c. abs. ale.

But 1 c.c. of abs. ale. weighs 0 7936 ρ gram,

.-. V/Sρ c.c. weigh V/Sρ X 0.7936 ρ gram; = V/S X 0.7936 gram.

That is, 100 grams of the liquid contain V X0.7936/S gram of alcohol, i.e., percentage by weight = Percent. by volume x 0.7936 /.Sp. gr. of the liquid

(2). To convert percentage by volume into grams per 100 c.c.

Multiply by 0.79284. For if 100 c.c. of the liquid contain V c.c. of absolute alcohol, the weight of the V c.c. is

V X 0.7936 x ρ grams; = V X 0 7936 x 0.999037 = V X 0.79284.

(3). To convert percentage of alcohol by volume into percentage of proof spirit by volume,

Multiply by 1 7535. For absolute alcohol is 75.35 “over proof ” – that is, 100 volumes of absolute alcohol contain the same quantity of alcohol as do 175.35 volumes of proof spirit. Therefore 1 vol. of alcohol = 1.7535 vols. of proof spirit.

Or for summary calculations, multiply by 7/4 (= 1.75).

From the foregoing three examples it will be seen how any one denomination can be expressed in terms of any other. Thus from (3) a quantity of alcohol in terms of proof spirit can be expressed in terms of absolute alcohol by volume on dividing by 1.7535, and then either as percentage of absolute alcohol by weight, or as grams of absolute alcohol per 100 c.c, as shown in (1) and (2) respectively.

The various relations can be summarised for reference in the following “conversion equations.”

Let S denote the sp. gr. of a specimen of alcohol, P the percentage of proof spirit by volume,

V the percentage of alcohol by volume, W „ „ „ weight, and G the grams per 100 c.c.

Then P = 1.7535 V,

= 2.2095 WS. V = 0.5703 P, = 1.2601 WS:

W= 1/2.2095 x P/S

= 0.7936 X V/S and G = 0.7928 F,

= 0.4521 P.

An operation frequently required is the reduction of alcohol from a higher to a lower strength.

In the laboratory, with convenient measuring vessels at hand, the operation is simple. The volumes are inversely as the strengths. We therefore take a convenient quantity of the alcohol, measured at the standard temperature, and make it up with water to such a volume, at the same temperature, that the ratio of this volume to the first shall be the ratio of the given strength to the required strength.

Example: Given strength 90 per cent., required strength 20 per cen. Dilute 20 c.c. to 90 c.c, or 222 to 100, or 1111 to 500, as may be convenient. Since the temperature of the liquid rises during the mixing, for precise work it must be adjusted before completing the volume.

It is to be carefully noted that on account of the contraction which occurs the required strength would not be given by adding 70 c.c. of water to 20 c.c. of the alcohol. More than 70 would be required.

For this reason, the calculation is less simple when, as in large operations, no suitable vessels may be available for accurately making up the diluted spirit to a required volume at a particular temperature. It is then necessary to calculate the actual quantity of water which must be added. This may be done as follows.

To find the volume of water which must be added to a given volume V1 of alcohol, in order to reduce it from a given strength S1 to a lower strength S2, the densities D1 and D2 respectively corresponding with these strengths, being known.

Let x denote the weight in grams of the water required, and V2 the resulting volume, in c.c, of the diluted spirit. Then the weight of the given volume of alcohol is V1D1 and thai of the resulting volume is V2D2.

But the latter weight = the former weight + x,

.-. V1D1 + x = V2D2,and x = V2D2 – V1D1 . (1)

Also, since the strengths are inversely as the volumes,

V2 / V1 = S1 / S2; OR V2 = V1 S1 / S2 . . . . (2)

Substituting from (2) in (1) we get: x = V1/S2 (D2S1 – D1S2) ….. (3) which gives the weight of water required, in terms of the known quantities, and expressed in grams.

For ordinary work this may be taken as the required volume of water, in c.c. The precise volume will of course depend upon the temperature of the water. At 4°, x grams = x c.c.; at 156°, x grams = x x 1.0009 c.c.

Example (I). How much water at 156° must be added to 100 c.c. of 90 per cent. alcohol in order to reduce its strength to 60 per cent. ? (Strengths by volume.)

Here V1 = 100, S1 = 90, and S2 = 60. With sufficient accuracy the values of D1 and D2 may be taken from the ordinary alcohol tables: D1 = 0.8337, and D2 = 0.9134.

.-. x = 100/60 (0.9134 x 90 – 0.8337 X 60) x 1.0009 = 53.69 c.c, or practically, 53.7 c.c.

Strictly, however, the values of D1 and D2 as taken from the ordinary alcohol tables are not the true densities (mass of unit volume), but the specific gravities at 15.6°, referred to water at that temperature as unity. Since the density of water at that temperature is 0.999037 (Despretz), and not 1, the values of D1 and D2 should be corrected accordingly. If we therefore multiply these values by 0.999037, we find the true densities D1 and D2 to be 0 8329 and 0 9125 respectively, and the corrected result is x = 53.64 c.c.

But it is to be noted that we get the same result by simply taking the values of D1 and D2 from the ordinary alcohol tables and using them in equation (3), omitting the factor 1.0009: x = 100/60 (09134 x 90 – 08337 x 60), = 53 64.

The fact is that the reciprocal of 0.999037 is 1/1.0009; and this cancels out the factor 1.0009 used in the first calculation. So that, finally, although x in equation (3) denotes the weight of water required, if we take the values of D1 and D2 as specific gravities from the ordinary alcohol tables the result expresses the required volume of water, in c.c.

This example has been elaborated a little, because the point in question is sometimes found puzzling by persons unfamiliar with alcohol calculations.

Example (2). How much water is required in order to reduce 100 gallons of spirit at 60 over proof to a strength of 20 over proof ?

From what precedes, it will be seen that equation (3) will give the answer, x, in gallons, if the specific gravities corresponding with the strengths are taken from the ordinary alcohol tables.

Here

V1 = 100, S1 = 160, S2 = 120; D1 = 0.8295, and D2 = 0.8936. Hence x = 100/120 (0.8936 x 160 – 0.8295 x 120) = 36.2 gallons.

Problems of a slightly different character are set in the next two questions.

(1). What weight of water must be added to 100 grams of an alcohol (A) of given strength (percentage by weight) in order to produce an alcohol (B) of given lower strength ?

Let a and b be the respective given strengths (percentages by weight), and let x be the weight in grams of the water required.

Then the total water present is 100 – a + x, and the weight of B produced is 100 + x.

.’. in 100 grams of B there are – 100/100+x (100 – a + x) grams of water.

But the weight of water in 100 grams of B is also 100 – b. Hence, equating,

100/100+x (100 – a + x) = 100 – b.

Solving this equation, we get x = 100/b (a – b) . . . . . . (l).

Thus if A is alcohol of 90 per cent. strength by weight, and we require to dilute it to 70 per cent., the weight of water to be added to 100 grams of A is: –

100/70 (90 – 70) = 28 4/74 grams.

(2). If in the foregoing example we have 100 c.c. of A instead of 100 grams, what is the quantity of water required ?

Let D be the density of the alcohol A. Then 100 c.c. will weigh 100 D grams. Hence the quantity of water to be added is 100 D/100 x100/b (a – b) grams == 100 (a – b) D/b – grams . . . (ii).

Here, as explained above, the value of D, if taken from the ordinary alcohol tables, is not the true density (mass of unit volume), but the specific gravity referred to water at 15.6°. Hence 100 c.c. do not weigh exactly 100 D grams if these tables are used. In this case, as in that explained above, the quantity of water given by the expression (ii) must be taken as the volume in c.c, not the weight in grams. The correction for reducing the value of D to true density, and that for converting grams of water into c.c, cancel each other out.

Discovering the Complex Flavors of Whiskey: Your Guide to the Tasting Wheel

Whiskey is a complex spirit with a wide range of flavors and aromas that can be difficult to distinguish. Whether you’re new to the world of whiskey or a seasoned connoisseur, understanding the tasting wheel can help you appreciate and enjoy this drink even more.

The tasting wheel is a tool whiskey experts use to categorize and describe the various flavors and aromas of different types of whiskey. By using the tasting wheel, you can identify the specific notes in your whiskey and gain a deeper understanding of its characteristics. In this guide, we’ll take you through the different flavor categories on the tasting wheel and explain what each one means. We’ll also provide tips on tasting whiskey like a pro and making the most of your next whiskey-tasting experience. So grab a glass, pour yourself a dram, and dive into the fascinating world of whiskey tasting!

Introduction to the tasting wheel

The tasting wheel is a tool whiskey enthusiasts use to identify and describe the complex flavors and aromas of different types of whiskey. It is essentially a wheel-shaped chart that breaks down the various flavors and aromas found in whiskey into different categories, such as fruity, floral, spicy, smoky, and woody.

Using the tasting wheel can help you better understand and appreciate the nuances of different whiskeys and develop your palate over time. By identifying the specific flavors and aromas present in a particular whiskey, you can start to build a vocabulary of descriptive terms that will allow you to communicate more effectively with other whiskey lovers and better to appreciate the subtle differences between different types of whiskey.

While everyone’s palate is different, and you may not necessarily pick up on every flavor or aroma listed on the tasting wheel, it can still be a helpful starting point for developing your tasting skills. Whether you’re a seasoned whiskey drinker looking to expand your palate, or a newbie looking to learn more about this complex and fascinating spirit, the tasting wheel is an essential tool in your arsenal. So let’s dive in and explore the world of whiskey flavors and aromas together!

Story of whiskey tasting

The history of whiskey tasting is rich and complex, dating back centuries. In the early days, whiskey was often consumed for its medicinal properties, with many believing it could cure ailments and ward off illnesses. As whiskey production began to evolve, so did the art of tasting. In Scotland, for example, experts began to develop a more refined approach to whiskey tasting, using a standardized set of criteria to evaluate the quality and character of different whiskies.

Over time, other regions began to adopt similar techniques, each with its own unique approach and set of criteria. Today, whiskey tasting is a highly specialized and nuanced art, with experts using a range of tools and techniques to evaluate everything from aroma and flavor to mouthfeel and finish. Whether you’re a seasoned connoisseur or just starting out on your whiskey-tasting journey, understanding the history and evolution of this art is key to developing a deeper appreciation for the complex flavors and nuances of this beloved spirit.

How to use the whiskey-tasting wheel

A whiskey-tasting wheel is a tool that helps you identify and describe the complex flavors in whiskey. It is a visual representation of whiskey’s various flavors and aromas. The wheel is divided into sections, each representing a different flavor category. These categories include fruity, floral, spicy, smoky, nutty, and more.

To use the whiskey tasting wheel, pour a small amount of whiskey into a glass. Take a moment to observe the color and clarity of the whiskey. Then, swirl the glass to release the aromas of the whiskey. Take a deep inhale and try to identify any scents that are present.

Next, take a small sip of the whiskey and let it sit on your tongue for a moment. Pay attention to the different flavors you can taste, and identify which section of the whiskey tasting wheel those flavors belong to. For example, if you taste notes of vanilla or caramel, those would fall under the “sweet” category on the wheel.

As you continue tasting the whiskey, refer to the tasting wheel to help identify the different flavors and aromas. This can help you pick up on subtle nuances in the whiskey you may have missed otherwise. Overall, the whiskey tasting wheel is a great tool for both novice and experienced whiskey drinkers alike, helping to enhance the tasting experience and appreciation for the complexity of the whiskey.

Categories of whiskey flavors

Whiskey is a complex and nuanced spirit with a wide range of flavors and aromas that can be difficult to differentiate. However, five categories of whiskey flavors can help guide your tastebuds and enhance your appreciation of this beloved drink.

Grain flavors

These flavors come directly from the grains used in the whiskey’s mash bill. Different grains impart different flavors, such as the spicy rye notes in rye whiskey or the sweet corn flavors in bourbon.

Woody flavors

The charred oak barrels that age whiskey can impart various flavors, from vanilla and caramel to smoky and spicy notes. These flavors can be more pronounced in older whiskeys, which have had more time to mature in the barrel.

Sweet flavors

Whiskey can have a range of sweet flavors, from the honey and maple notes in some bourbons to the fruity and floral flavors in Irish and Scotch whiskies.

Spicy flavors

Many whiskeys have a spicy kick, from the black pepper notes in rye whiskey to the cinnamon and clove flavors in some bourbons.

Earthy flavors

Some whiskeys have earthy notes, such as the peaty flavors in some Scotch whiskies or the nutty and herbal flavors in Irish whiskey.

Understanding these five categories of whiskey flavors can help you better appreciate the complexity of this spirit and identify the various flavors and aromas present in different types of whiskey. So next time you take a sip of your favorite whiskey, take a moment to consider which flavor category it falls into and see if you can detect the various flavors and aromas present in the glass.

Understanding the different notes in whiskey

Like many other spirits, whiskey has a complex flavor profile that can often be challenging to decipher at first. However, by understanding the different notes in whiskey, you can begin to appreciate the unique qualities that make each whiskey so special.
Whiskey-tasting notes are typically broken down into three categories: aroma, taste, and finish. Within each of these categories, there are a variety of different notes that can be present. For example, the aroma of whiskey can include notes of vanilla, caramel, or even smoke. The taste of whiskey may include flavors such as honey, cinnamon, or citrus, and the finish could have notes of oak, leather, or even tobacco.

It’s important to note that not all whiskeys will have the same notes and that the specific notes present can vary depending on the type of whiskey and the barrel it was aged in. For example, a bourbon aged in a charred oak barrel may have notes of caramel and vanilla, whereas a scotch aged in a sherry cask may have notes of dried fruit and spice.

By understanding the different notes in whiskey, you can pick out specific flavors and aromas in each whiskey you taste. This can help you develop a deeper appreciation for the spirit and enhance your whiskey tasting experience.

Describing each flavor category in detail

Generally, four flavor categories make up the whiskey flavor wheel – grain, woody, smoky, and fruity/floral. Each category comprises a variety of flavors that contribute to a whiskey’s overall taste. Let’s take a closer look at each one:

• Grain: This category is all about the cereal grains used to make whiskeys, such as barley, corn, wheat, and rye. The flavors in this category can range from sweet and nutty to earthy and grassy.
• Woody: As the name suggests, this category includes flavors from wood barrels used to age whiskey. You may taste notes of vanilla, caramel, and toasted oak.
• Smoky: Whiskey peated or exposed to smoke during malting will have a distinct smoky flavor. This category may also include flavors like leather, tobacco, and char.
• Fruity/Floral: This category encompasses all the fruity and floral flavors you might taste in whiskey. Think citrus, apple, pear, and floral notes like lavender or Heather.

It’s worth noting that not all whiskeys will have flavors in every category, and some may be more dominant than others. Additionally, individual palates can differ, so the flavors you taste may not match up exactly with the tasting wheel. However, using the wheel as a guide can help you identify and differentiate a whiskey’s various flavors, ultimately enhancing your overall tasting experience.

How to appreciate the complexity of whiskey

Whiskey is a complex and flavorful spirit that is enjoyed by many around the world. Appreciating the complexity of whiskey requires some knowledge of its taste and aroma and an understanding of the different types and production methods.

One way to deepen your appreciation of whiskey is to use a tasting wheel. A tasting wheel is a visual tool that helps you identify and describe the different flavors and aromas in whiskey. It is a great tool for beginners and experienced whiskey drinkers alike.

The tasting wheel is divided into flavors and aromas, such as fruity, floral, spicy, woody, and smoky. Each category is further divided into more specific flavors and aromas, such as citrus, vanilla, cinnamon, oak, and peat. Using the tasting wheel, you can identify the different flavors and aromas in a whiskey and learn how they interact to create the unique taste profile of the spirit.

To use the tasting wheel, take a small sip of whiskey and let it sit on your tongue for a few seconds. Then, identify the different flavors and aromas you taste and smell. Use the tasting wheel to help you describe what you are experiencing.

Appreciating the complexity of whiskey takes time and practice, but it is a rewarding journey that can deepen your enjoyment of this wonderful spirit. So next time you pour yourself a glass of whiskey, take a moment to use the tasting wheel and discover the complex flavors waiting to be explored.

Tasting whiskey like a professional

Tasting whiskey like a professional might seem intimidating, but it’s easier than you might think. The key is to approach it with a sense of curiosity and an open mind.
First, pour a small amount of whiskey, about an ounce or two, into a tulip-shaped glass. This type of glass allows for the aromas to be concentrated, making it easier to identify the individual flavors.

Next, take a moment to examine the whiskey’s color, clarity, and viscosity. Swirl the glass gently and take note of the “legs” or droplets that form on the inside of the glass. This can give you an indication of the whiskey’s age and alcohol content.

Now it’s time to smell the whiskey. Place your nose about an inch away from the glass and take a deep breath in through your nose. Identify any scents that come to mind, such as vanilla, caramel, or oak. Don’t worry if you can’t identify specific aromas immediately – developing a nose for whiskey takes time and practice.

Finally, take a small sip and let it sit on your tongue for a few seconds before swallowing. Pay attention to the flavors that come through – do you taste honey, cinnamon, or smoke? Take note of the finish or the aftertaste in your mouth.

Using a tasting wheel can also help identify whiskey’s individual flavors and aromas. The wheel is divided into sweet, spicy, floral, and fruity categories, and can help you pinpoint specific flavors.

Remember, tasting whiskey is a personal experience, and everyone’s palate is different. Don’t be afraid to experiment with different brands and styles to find what you enjoy the most.

Pairing whiskey with food

Pairing whiskey with food is a great way to elevate your tasting experience and bring out the complex flavors of both the whiskey and the food. The right pairing can enhance the flavors and aromas of both the whiskey and the food, leaving your taste buds with a truly memorable experience.

When pairing whiskey with food, it’s important to consider the characteristics of the whiskey. For example, a peaty and smoky whiskey like Islay scotch may pair well with smoked meats, grilled fish, or even dark chocolate. On the other hand, a smooth and sweet bourbon may pair well with desserts like apple pie or crème brûlée.

Another important factor to consider when pairing whiskey with food is the intensity of the flavors. A bold, full-bodied whiskey may overpower a delicate dish, while a light and fruity whiskey may get lost in a heavy, rich dish. It’s important to strike a balance between the flavors of the whiskey and the food to create a harmonious pairing.

Lastly, don’t be afraid to experiment with different pairings and find what works best for you. There are no hard and fast rules when it comes to pairing whiskey with food, so have fun and enjoy the process of discovering new flavor combinations.

Final tips for whiskey tasting

Whiskey tasting can be a complex and enjoyable experience. Using a whiskey tasting wheel, you can identify and appreciate the many flavors and aromas that make each whiskey unique. Remember to take your time when tasting whiskey, savoring each sip and allowing the flavors to linger on your palate.
To fully appreciate your whiskey, consider using a proper-tasting glass and adding a few drops of water to open up the flavors. Don’t be afraid to experiment with different whiskey brands and types, as there is a wide variety of styles and flavors to explore.

Lastly, always drink responsibly and in moderation. Whiskey is a powerful spirit, and it’s important to enjoy it responsibly to fully appreciate its complexity and flavor. By following these tips and exploring the world of whiskey, you’ll gain a deeper appreciation for this timeless spirit and its intricate flavors.

We hope you enjoyed our guide to the tasting wheel and discovering the complex flavors of whiskey. There’s no denying that whiskey is a complex drink, and it can take years to truly appreciate all of its flavors. However, with the help of our tasting wheel, we believe you’ll be able to identify and appreciate the subtle nuances of this beloved beverage. Remember always to drink responsibly and enjoy your whiskey tasting journey!