HTM 3030 Lecture Notes - Lecture 6: Distilled Beverage, Irish Whiskey, Alembic

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 3030
• Professor: Joe Barth

Document Summary

Introduction to distilled beverages: overview of distilled spirits, distillation, types of distilled beverages, different classification methods, terms and definitions, characteristics of distilled beverages. What are spirits: many kinds of spirits, spirits of camphor, spirits of turpentine. Irish priests brought this knowledge back to ireland in the 10th (cid:272)e(cid:374)tur(cid:455) ad a(cid:374)d fou(cid:374)d the spirits drinkable to good effect. Irish were first spirit drinkers in europe because of this arab made apparatus. Distillation: alchemists introduce distillation to europe, potions, medicines, tonics, elixirs, perfumes. In wide use throughout europe by 15th century: the word spirits reflected the belief that distillates contained the invisible essence and characteristics of plants. Distillation with pot stills: pot stills produce spirits one batch at a time, metha(cid:374)ol (cid:894)(cid:449)ood al(cid:272)ohol(cid:895) is prese(cid:374)t i(cid:374) (cid:373)a(cid:374)(cid:455) (cid:449)orts e(cid:454)tre(cid:373)el(cid:455) to(cid:454)i(cid:272) to hu(cid:373)a(cid:374)s, (cid:862)first shots(cid:863) or (cid:862)heads(cid:863) (cid:894)(cid:373)etha(cid:374)ol(cid:895) are distilled first as the te(cid:373)perature (cid:272)li(cid:373)(cid:271)s to(cid:449)ards.