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Ciroc with history & flavors
1.
2. LIQUID HISTORY
My great, great grandmother from
Lithuania used to say. Vodka is only drunk
for a reason, and if you have a bottle of
vodka you’ll always find a reason!
3. VODKA FACTS
• 1 out of every 4 bottles sold in the us is vodka
4. VODKA FACTS
• 1 out of every 4 bottles sold in the us is vodka
• This equals 44 million 9 liter cases sold a year.
5. 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 400 brands sold
6. 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
7. 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
8. 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
9. VODKA’S FIRST STEPS
• THE Year Is 900 AD the only thing to drink
is BEER, MEAD AND WINE
15. VODKA’S FIRST STEPS
14TH Century: The Pot Still
Arrives in Eastern Europe
The word for “Vodka” –
“Woda” was documented in
Poland
15th Century: It is
documented in Russia as
“Voda”
15
16. VODKA ADVANCES
17TH Century:
– Vodka rises up the social scale
– Peter the Great: travels to bring back
technical advancements
20. SMIRNOFF VODKA
1930: Enters the USA but
unfortunately it is unsuccessful
1950: Joins up with Hublien
Inc, a marketing company who
kicks off the brand with two
unconventional methods
.
21. MOSCOW MULE
1 1/4 oz Smirnoff vodka
- 3 oz. ginger beer
- 1 tsp. sugar syrup
- 1/4 oz. lime juice
- 1 sprig mint
- 1 slice lime
22. SMIRNOFF LEAVES YOU
BREATHLESS
It also leaves you in strange
situations where your obviously
drunk wife dances with glee at the
sight of her 8th martini on your top
hat.
Pictured: Rod Alexander and Bambi
Lynn (Mrs. Rod Alexander)
24. STEP ONE- RAW MATERIALS
Throughout history, vodka has
been created with many base
ingredients.
Examples would include:
3. Wheat
4. Rye
5. Barley
6. Corn
7. Neutral Grains
8. Grapes
9. Potatoes
25. RAW MATERIAL
THE RAW MATERIALS ARE ONE OF
THE MOST IMPORTANT FACTORS
IN FLAVOUR:
• WHEAT GIVES ANISEED CHARACTERS
26. RAW MATERIAL
THE RAW MATERIALS ARE ONE OF
THE MOST IMPORTANT FACTORS
IN FLAVOUR:
• WHEAT GIVES ANISEED CHARACTERS
• RYE GIVES A NUTTY SWEETNESS
27. RAW MATERIAL TASTE
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
28. RAW MATERIALTASTE
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
29. RAW MATERIAL TASTE
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
30. LIQUID YIELD’S
THE RESULTANT YIELDS ALSO
VARY GREATLY, AFFECTING THE
FINAL PRICE OF VODKAS.
• 100KG OF POTATOES YIELDS
APPROX 10L OF SPIRIT
31. LIQUID YIELD’S
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
32. LIQUID YIELD’S
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
33. LIQUID YIELD’S
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
34. STEP 2 -FERMENTATION
SIMPLE DEFINITION: THE
PROCESSOF CONVERTING
SUGAR TO ALCHOL AND CO2
40. HOW DISTILLATION WORKS
• The washed is placed in a
still (continuous or pot still)
• Heat is applied
underneath the still to heat
the liquid
•
41. HOW DISTILLATION WORKS
• 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.
42. HOW DISTILLATION WORKS
•
• The vapor travels up the still
& the top will gather in a coil.
43. HOW DISTILLATION WORKS
•
• The vapor travels up the still
& the top will gather in a coil.
• Cold water is applied to the
outside of the coil
44. HOW DISTILLATION WORKS
•
• The vapor travels up the still
& the top will gather in a coil.
• Cold water is applied to the
outside of the coil
• The cold water condenses
the vapor back into liquid.
45. HOW DISTILLATION WORKS
•
• The vapor travels up the still
& the top will gather in a coil.
• Cold water is applied to the
outside of the coil
• The cold water condenses
the vapor back into liquid.
• This liquid is then collected
and separated into heads,
heart and tails
49. FLAVORS
VARIETY OF TECHNIQUES TO FLAVOR
THEIR SPIRIT.
• Method One: Essential oils from the peel of
the fruit rather than the pulp produce the truest
essence of flavor.
50. FLAVORS
VARIETY OF TECHNIQUES TO FLAVOR
THEIR SPIRIT.
• Method One: Essential oils from the peel of
the fruit rather than the pulp produce the truest
essence of flavor.
• Method Two: Maceration add aromatic
oils to the clear vodka by macerating, or
steeping, the fruit in the vodka for several
weeks then distilling again to purify.
51. FLAVORS
VARIETY OF TECHNIQUES TO FLAVOR
THEIR SPIRIT.
• Method One: Essential oils from the peel of
the fruit rather than the pulp produce the truest
essence of flavor.
• Method Two: add aromatic oils to the clear
vodka by macerating, or steeping, the fruit in
the vodka for several weeks then distilling
again to purify.
• Method Three: Others use blends of natural
fruit essences and add them to vodka at the
end of the production process, just prior to
bottling.
52. FLAVORS
VARIETY OF TECHNIQUES TO FLAVOR
THEIR SPIRIT.
• Method One: Essential oils from the peel of
the fruit rather than the pulp produce the truest
essence of flavor.
• Method Two: Some distillers add aromatic
oils to the clear vodka by macerating, or
steeping, the fruit in the vodka for several
weeks then distilling again to purify.
• Method Three: Others use blends of natural
fruit essences and add them to vodka at the
end of the production process, just prior to
bottling.
• Method Four: cost-effective brands may use
a blend of synthetic essences that are mixed
with the vodka.
53.
54. THE BIRTH OF CÎROC
VO D K A and GRAPE
Cold Warm
Clean Flavors
Harsh Heritage
54
56. THE BIRTH OF CÎROC
Gaillac is a place of historical importance. It was the
second place where Romans planted grapes after they
settled in new lands and spread the wine culture in 900 AD.
HOME OF THE UGNI BLANC GRAPE
57. THE BIRTH OF CÎROC
• Many samples of Grape from
around France were tasted.
58. THE BIRTH OF CÎROC
• Many samples of Grape from
around France were tasted.
• The grape chosen was the
Mauzac Blanc. It was chosen for
its citrus and apply flavours.
59. THE BIRTH OF CÎROC
• Many samples of Grape from
around France were tasted.
• The grape chosen was the
Mauzac Blanc. It was chosen for
its citrus and apply flavours.
• The Mauzac grapes are picked
late in the season for optimum
ripeness.
60. THE BIRTH OF CÎROC
• Many samples of Grape from
around France were tasted.
• The grape chosen was the
Mauzac Blanc. It was chosen for
its citrus and apply flavours.
• The Mauzac grapes are picked
late in the season for optimum
ripeness.
• The Mauzac grape needs extra
time reach full maturity
63. COLD MACERATION
Pulp – No Flavor
Skin – Full of Flavor
After the de-stemming, the
grapes are cold macerated
at approx. 4° for about 24
hours.
COLD MACERATION VATS
66. COLD STORAGE
Macerated grapes are place in
tanks.
The heavy pulp falls to the
bottom.
The pulp is taken to a special
cold storage vat where it is
rested at 0°c
67. COLD STORAGE
Macerated grapes are place in
tanks.
The heavy pulp falls to the
bottom.
The pulp is taken to a special
cold storage vat where it is
rested at 0°c
Left behind are the light fresh
juices
70. FERMENTATION
•Two fermentations: at cool
temperatures (18-20°C)
– one: with the light citrus juices
– second: with the heavy, rich,
aromatic juices
.
FERMENTATION VAT
71. FERMENTATION
•Two fermentations: at cool
temperatures (18-20°C)
– one: with the light citrus juices
– second: with the heavy, rich,
aromatic juices
Fermentation will last for two weeks.
FERMENTATION VAT
73. FERMENTATION
The two are then blended to
form the Mauzac wine of 12
% ABV
This wine is again stored again
at 0° to await distillation.
FERMENTATION VAT
74. MAUZAC DISTILLATION
The resultant Mauzac wine is then transferred to our small family run
distillery deep in the French countryside, for the distillation process.
SVE DISTILLERY
75. MAUZAC DISTILLATION
The Mauzac Wine is distilled
continuously, twice through a
two column 100% copper still
(2x2 = 4 times)
76. MAUZAC DISTILLATION
The Mauzac Wine is distilled
continuously, twice through a two
column 100% copper still
(2x2 = 4 times)
The resultant spirit comes off the
still at 93.5% ABV.
77. MAUZAC DISTILLATION
The Mauzac Wine is distilled
continuously, twice through a two
column 100% copper still
(2x2 = 4 times)
The resultant spirit comes off the
still at 93.5% ABV.
The result of this quadruple
distillation is the Mauzac Spirit, or
‘Essence’ of Cîroc
78. UGNI BLANC SPIRIT
The Ugni Blanc grapes come from the
country side north of Bordeaux.
.
THE UGNI-BLANC GRAPE
79. UGNI BLANC SPIRIT
The Ugni Blanc grapes come from the
country side north of Bordeaux.
The grapes are fermented to make a
simple wine of about 8% abv.
.
THE UGNI-BLANC GRAPE
80. UGNI BLANC SPIRIT
The Ugni Blanc grapes come from the
country side north of Bordeaux.
The grapes are fermented to make a
simple wine of about 8% abv.
This wine is then distilled in a four-
column continuous still to produce
rectified neutral grape spirit at 96.5%
abv
This makes up about 95% of Cîroc. THE UGNI-BLANC GRAPE
.
81. THE FIFTH DISTILLATION
This final distillation marries the two elements and emphasises the aromatic
character. More complex flavours are created thanks to the interaction
between the two grape spirits and the copper.
Cîroc POT STILLS
84. TASTING AND THE FOUR
F’S
VODKA’S KEY INFLUENCES
Raw material
85. TASTING AND THE FOUR
F’S
VODKA’S KEY INFLUENCES
Raw material
Fermentation
86. TASTING AND THE FOUR
F’S
VODKA’S KEY INFLUENCES
Raw material
Fermentation
Water
87. TASTING AND THE FOUR
F’S
VODKA’S KEY INFLUENCES
Raw material
Fermentation
Water
Distillation method
88. TASTING AND THE FOUR
F’S
VODKA’S KEY INFLUENCES
Raw material
Fermentation
Water
Distillation method
Filtration
89. TASTING AND THE FOUR
F’S
Fragrance: Odour, scent or perfume. What
does it smell of?
90. TASTING AND THE FOUR
F’S
Fragrance: Odour, scent or perfume. What
does it smell of?
Flavour: The sensory reaction to a stimulus in
the mouth. What does it taste of?
It should taste like the ingredients used
bread dough, grain, nuttiness, minerals, grapes etc
91. TASTING AND THE FOUR
F’S
Feel: The physical impression of a liquid in the
mouth. How does it feel in your mouth? Is it thin,
mouth coating, smooth?
– It should silky, clean, smooth, gentle, oily, full,
rich, creamy
92. TASTING AND THE FOUR
F’S
Feel: The physical impression of a liquid in the
mouth. How does it feel in your mouth? Is it thin,
mouth coating, smooth?
– It should silky, clean, smooth, gentle, oily, full,
rich, creamy
Finish: The sensation remaining in the mouth
and throat having swallowed vodka. What are
you left with?
– Velvety, bitter, clean, spicy
93. 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
94. 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
95. 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
96. 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
Notas do Editor
The only thing to drink is Beer Mead and Wine
In the beginning the most accessible resource and alcoholic spirit was wine. So naturally when distillation come into play grapes were the first material everyone reached for.
Major disadvantage for all….water with such low alc content it froze Difficult to ship forcing them to store it outside which lead to… Innovation: The water and the congeners froze but alc created an ice slush which upon melting created a higher alc drink.
THE YEAR: 13 th to 14 th Century FERMENTATION They knew that if add water to the raw material & left it outside it would natural ferment or they would add a fermented dough or bakers yeast. The higher the concentration of the raw material and longer it sat the better the end result. COGNERS They also realize that if they left outside in the cold temperature the parts that they didn’t want congeners and other impurities would freeze along with the water, thus a higher proof cleaner spirit was created.
1582- The switch is made from grapes to grain- A product called “Korenbrandewijn” corn brand wine is being made Due to wars getting grapes from France is a pain in the Arse Grapes were also more expensive, grain cheap and accessible
1400’S THE POT-STILL ARRIVES IN EASTERN EUROPE THE WORD VODKA WAS DOCUMENTED In 1405 the word Woda appears in a polish document. This became their claim to fame that vodka was first created in their country So until the 15th century all proof show that the pot still had not reached its way to Russian yet and the locals were drinking beer, mead, other assorted drinks that were similar to vodka which they flavored with herbs, spices and honey and when they could get there hands on it wine. The Russians are the ones that made it popular and help launch it into the rest of the world .
The vodka of today, is only about 100 years old The credit of inventing today’s vodka goes to Dmitry Mendeleev. He was a chemist employed by the government. In 1894 he discovered that the 40% water-alcohol mixture was the most homogeneous He also developed the basic principles of today’s modern vodka industry. The result: the standards for how all vodkas should be made is established
1860's Smirnov distillery opened in Moscow, Trading House of PA Smirnov. 1870's Andrew Albanov , a chemist, discovered the absorption qualities of charcoal. Smirnov became the first to use charcoal for vodka filtration and introduced continuous distillation for consistent product quality. 1886 Tsar Alexander the third discovered a vodka for his palate and that was Smirnoff and it was issued royal warrant that made it the official vodka of the Tsars. He became Count Smirnov, and started wearing fur coats. The family became a part of Russian aristocracy just in time for the Russian Revolution. 1917 Russian Revolution , the Bolsheviks confiscated all private industry in Moscow and converted the Smirnov distillery into a state garage. 1920'sFleeing Russia for his life, Vladimir , one of Smirnov’s sons, ended up in Paris. He adopted the French version of the family name, Smirnoff. Vladimir met Rudolf Kunett , a native Russian who worked in the U.S., and together they decided to find out if Smirnoff would appeal to the U.S
EARLY YEARS: FERMENTATION WERE MOST LIKELY TO CREATE ALCOHOLIC BEVERAGES SUCH AS MEAD, WINE, AND BEER AS FAR BACK AS 7,000 BCE IN PARTS OF THE MIDDLE EAST.. WHILE THE GENERAL PRINCIPLE OF FERMENTATION IS THE SAME ACROSS ALL OF THESE DRINKS THE PRECISE METHODS OF ACHIEVING IT, AND THE END RESULTS, DIFFER.
BEER/GRAIN VODKA IS MADE BY TAKING A GRAIN, SUCH AS BARLEY , WHEAT , OR RYE , GERMINATING AND DRYING IT, AND PULPING IT INTO A MASH. THIS MASH THE MASH IS COOKED TO RELEASE THE STARCH FOR CONVERSION INTO SUGAR. YEAST IS ADDED TO THE MIXTURE. THIS YEAST “EATS” THE SUGAR PRESENT IN THE MASH AND CONVERTS IT INTO CARBON DIOXIDE AND ALCOHOL. TIME: SHORT OR LONG DEPENDING ON THE DISTILLERS PREFERENCE
WINE IS CREATED USING A SIMILAR METHOD THAT ALSO INVOLVES FERMENTATION. GRAPES ARE CRUSHED TO RELEASE THE SUGAR-RICH JUICES, WHICH ARE THEN EITHER TRANSFERRED QUICKLY AWAY FROM THE SKINS OR LEFT TO REST FOR A TIME TO ABSORB SOME OF THE FLAVOR, TANNINS, AND COLOR OF THE SKINS. YEAST IS THEN ADDED , AND THE GRAPE JUICE IS ALLOWED TO FERMENT FOR A NUMBER OF WEEKS, AT WHICH POINT IT IS MOVED TO DIFFERENT CONTAINERS AND FERMENTED AT A SLOWER RATE, AND EVENTUALLY AGED OR BOTTLED
MANY VODKA BRANDS WOULD HAVE YOU BELIEVE THAT WATER MAKES ALL THE DIFFERENCE. IN TRUTH, ONCE WATER IS PURIFIED IT HAS RELATIVELY LITTLE EFFECT ON THE END PRODUCT
Slower more time consuming process Carefully monitored by the master distiller. The result: A fuller more viscous mouth feel More flavorful product because it contains more of the aromatics, congeners, and flavor elements of the mash from which it was produced
It is difficult to reach the level of purity required by law with many raw materials, while still retaining flavour and texture. It was recognised that elevated grapes were needed for flavour reasons. elevation = colder climate = freshness retained (It is worth noting that grapes hardly grow over 600m) Many samples of Grape from around France were tasted. The grape chosen was the Mauzac Blanc. It was chosen for its citrus and apply flavours. There are only two places in France where Mauzac is grown. One of these is Gaillac, the other is Limoux. .
(1 month more than Sauvignon Blanc for example).
(1 month more than Sauvignon Blanc for example).
(1 month more than Sauvignon Blanc for example).
(1 month more than Sauvignon Blanc for example).
A process used to preserve the grapes distinctive freshness and extract a more flavourful combination of the fruit character.
This is a process where the pulp and skin can infuse together so that all the flavours are retained. The slower the process the better, as the flavors retained are light and flavorful.