Views: 5 Author: Site Editor Publish Time: 2022-04-20 Origin: Site
What is a base liquor?
Base liquor is one of the six main types of spirits. They're called base liquors because they're often used as a base for cocktails -- or enjoyed straight away. For example, unlike bitters, bitters are just a flavoring agent. You can also learn how to make bitters using the bitters recipe. Either way, they form the ingredient base of most modern bartending. They are brandy, rum, gin, whiskey, vodka and tequila.
The word brandy comes from the Dutch word brandewijn, which translates to “burnt wine.” And that’s basically what brandy is: distilled wine. Brandy can also be made from the mash of any other fruit, and both apple and plum are popular choices. That type of brandy typically has the fruit called out on the label: “apple brandy,” “plum brandy,” etc.
Flavor profile: fruit, primarily grape, but also apple, plum, pear, nuts, oak
Aging: oak barrels, 3-20 years
Styles: Cognac, grappa, American brandy, Spanish brandy, Armagnac, fruit brandy
Famous distillers: Martell, Courvoisier, Remy Martin
Alcohol content: typically 40%, can go up to 60%
In cocktails: sidecar, brandy old fashioned, Brandy Alexander, Corpse Reviver
Legend has it that rum got its name from a Latin word for sugar, saccharum. That also provides a hint about how it’s made. Rum is made by fermenting and distilling sugarcane molasses or sugarcane juice. It became popular in the 18th century as colonialism landed on tropical shores with an abundance of sugarcane. Hence its association with pirates. Rum is known to add a cozy spice to winter cocktails.
Flavor profile: sweet, toasty, sometimes spicy
Aging: oak barrels, up to 10 years (the longer its aged, the darker it is)
Styles: British rum, Spanish rum, English rum
Famous distillers: Bacardi, Captain Morgan, Havana Club
Alcohol content: Typically 40%, can go up to 75%
Glassware: rocks glass, grappa glass, snifter
In cocktails: rum and coke, daiquiri, Mai Tai, piña colada
Gin is made by first creating a neutral spirit then redistilling it with the addition of a combination of botanicals. That means seeds, berries, spices, roots, and herbs. Juniper berries (an antioxidant used is some aphrodisiac drinks) were the earliest and most popular botanical used to create gin. The English word gin comes from the French word for juniper, genévrier.
Flavor profile: depends entirely on the botanicals, common flavors include juniper, anise, coriander, fennel, and citrus peel
Aging: Sometimes oak barrels, up to six months
Styles: London dry, Genever, New American
Famous distillers: Beefeater, Tanqueray, Bombay Sapphire
Alcohol content: At least 40%
Glassware: martini glass, rocks glass, inward-curving stemmed glass
In cocktails: gin and tonic, Negroni, gimlet, martini, Tom Collins
Whiskey is made from fermented (and sometimes malted) grain mash, typically using barley, corn, rye, or wheat.
The first evidence of whiskey comes down to us from 15th-century Scotland, 1494 to be exact. And our word for whiskey comes from the Scottish Gaelic phrase uisge beatha, or “water of life.”
To this day, Scotland remains one of the epicenters of whiskey heritage in the world, along with Ireland and the United States. Whiskey excels in fall cocktails.
Flavor profile: Roast, malt, grains, oak
Aging: typically charred white oak, typically 3-20 years, though some Scotches are aged up to 50 years
Styles: malt, grain, Scotch, rye, bourbon, Irish
Famous distillers: Jameson, Maker’s Mark, Johnnie Walker, Macallan
Alcohol content: typically 40%, up to 68%
Glassware: rocks glass, Glencairn glass, assorted whiskey tumblers
In cocktails: whiskey sour, Rob Roy, Manhattan, Sazerac, Jack and Coke
Like gin, vodka is created from a neutral spirit. But that’s where the similarities end. Vodka, unlike other spirits, is designed to be flavorless. The best vodkas are held up as pure, odorless, and with only a slight hint of clean grain. And some of the best spring cocktails rely on vodka to make them that way.
Because we must continue with etymology, the word vodka is a version of the Russian word for water, voda. The added “k” turns it into a diminutive: “little water” or “cute water.”
Since 1970, vodka has become the most-consumed liquor type by volume in the U.S. Better get to know it.
Flavor profile: very subtle clean, bright grains
Aging: typically none
Styles: potato, wheat, rye
Famous distillers: Smirnoff, Grey Goose, Belvedere, Ketel One
Alcohol content: typically 40%, up to 95% (be careful)
Glassware: martini glass, shot glass
In cocktails: vodka martini, Bloody Mary, screw driver, cosmopolitan, kamikaze
DEGONG copper distillery equipment
Tequila is a type of mezcal, which is a distilled alcoholic beverage made from any type of the succulent agave. Specifically, tequila is made from the blue agave plant primarily in the region surrounding the Mexican city of Tequila.
Drinking tequila is typically associated with tequila cruda, or taking a shot of tequila with salt and lime. In recent years, there’s been a bit of a tequila renaissance in the U.S. that takes tequila appreciation far beyond shots. Mezcal and tequila bars are popping up left and right. Drinkers and professionals learning how to run a bar alike are paying attention to the subtle differences in processes and terroirs that contribute to tequilas’ diverse flavor profiles. Tequila is especially bewitching when the Paloma, one of the best summer cocktails.
One word of warning, beware the “mixto,” made with only 51% agave and the rest neutral sugarcane spirit. Focus on 100% agave tequilas, and you’re good to go.
Flavor profile: bright green fruit, earthy tones, oak, spice
Aging: oak barrels, 2 months to 3+ years
Styles: blanco, joven, reposado, añejo, extra añejo
Famous distillers: Patrón, Jose Cuervo, Don Julio, El Jimador
Alcohol content: typically 40%, up to 55%
Glassware: shot glass, rocks glass, snifter, Riedel Ouverture tequila glass
In cocktails: margarita, Tequila Sunrise, paloma