Ciroc with history & flavors

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!

VODKA FACTS

• 1 out of every 4 bottles sold in the us is vodka

VODKA FACTS

• 1 out of every 4 bottles sold in the us is vodka• This equals 44 million 9 liter cases sold a year.

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

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

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

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

VODKA’S FIRST STEPS

• THE Year Is 900 AD the only thing to drink is BEER, MEAD AND WINE

GRAPE BEGININGS

VODKA’S FIRST STEPS

Back then:

Booze was hard to ship

Limited inside storage

Low in Alcohol

VODKA’S FIRST STEPS

13th to 14th Century

Natural fermentation

Accidental Distillation

Filtration

VODKA’S FIRST STEPS

Grapes to Grain

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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”

VODKA ADVANCES

17TH Century:– Vodka rises up the social scale– Peter the Great: travels to bring

back technical advancements

VODKA ADVANCES

VODKA ADVANCES

Dmitry Mendeleev..

In 1894 he discovered that the 40% water-alcohol mixture was the most homogeneous

Vodka Comes America

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

.

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

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) 

How Vodka is Produced

STEP ONE- RAW MATERIALSThroughout history, vodka

has been created with many base ingredients.

Examples would include:

1. Wheat

2. Rye

3. Barley

4. Corn

5. Neutral Grains

6. Grapes

7. Potatoes

RAW MATERIALTHE RAW MATERIALS ARE ONE OF

THE MOST IMPORTANT FACTORS IN FLAVOUR:

• WHEAT GIVES ANISEED CHARACTERS

RAW MATERIALTHE RAW MATERIALS ARE ONE OF

THE MOST IMPORTANT FACTORS IN FLAVOUR:

• WHEAT GIVES ANISEED CHARACTERS

• RYE GIVES A NUTTY SWEETNESS

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

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

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

LIQUID YIELD’STHE RESULTANT YIELDS ALSO

VARY GREATLY, AFFECTING THE FINAL PRICE OF VODKAS.

• 100KG OF POTATOES YIELDS APPROX 10L OF SPIRIT

LIQUID YIELD’STHE 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

LIQUID YIELD’STHE 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

LIQUID YIELD’STHE 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

STEP 2 -FERMENTATION

SIMPLE DEFINITION: THE PROCESSOF CONVERTING

SUGAR TO ALCHOL AND CO2

GRAIN FERMENTATION

Starts with Beer

GRAPE FERMENTATION

STARTS WITH WINE

Step 3- WATER

STEP 4-DISTILLATION. • DISTILLATION ACHIEVES 2

THINGS:

• BRINGS THE VODKA’S STRENGTH TO THE DESIRED ALCOHOLIC PERCENTAGE

• REMOVES IMPURITIES

HOW DISTILLATION WORKS

• The wash/wine is placed in a still (continuous or pot still)

HOW DISTILLATION WORKS

• The washed is placed in a still (continuous or pot still)

• Heat is applied underneath the still to heat the liquid

•

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.

HOW DISTILLATION WORKS

•• The vapor travels up the still & the top will gather in a coil.

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

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.

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

DISTILLATIONPot vs Continuous

STEP 5- FILTRATION

FLAVORS

1986- Flavored vodka was introduced in the United States

FLAVORSVARIETY 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.

FLAVORSVARIETY 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.

FLAVORSVARIETY 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.

FLAVORSVARIETY 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.

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THE BIRTH OF CÎROC

ColdCleanHarsh

Warm FlavorsHeritage

VODKA and GRAPE

THE BIRTH OF CÎROC

THE BIRTH OF CÎROCGaillac is a place of historical importance. It was thesecond place where Romans planted grapes after theysettled in new lands and spread the wine culture in 900 AD.

HOME OF THE UGNI BLANC GRAPE

The village of Cordes sur Ciel, in the Gaillac region, where the elevated vineyards for Cîroc are located.

THE BIRTH OF CÎROC• Many samples of Grape from

around France were tasted.

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 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 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

THE COLD PROCESS

Unlike grain, grapes do not need heat to release their fermentable sugars.

THE COLD PROCESS

Unlike grain, grapes do not need heat to release their fermentable sugars.

COLD MACERATION

After the de-stemming, the grapes are cold macerated at approx. 4° for about 24 hours.

Skin – Full of Flavor

Pulp – No Flavor

COLD MACERATION VATS

COLD STORAGE

Macerated grapes are place in tanks.

COLD STORAGE

Macerated grapes are place in tanks.

The heavy pulp falls to the bottom.

COLD STORAGEMacerated 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

COLD STORAGEMacerated 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

FERMENTATION

•Two fermentations: at cool temperatures (18-20°C)

FERMENTATION VAT

FERMENTATION

•Two fermentations: at cool temperatures (18-20°C)

– one: with the light citrus juices

FERMENTATION VAT

FERMENTATION

•Two fermentations: at cool temperatures (18-20°C)

– one: with the light citrus juices

– second: with the heavy, rich, aromatic juices

. FERMENTATION VAT

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

FERMENTATION

The two are then blended to form the Mauzac wine of 12 % ABV

FERMENTATION VAT

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

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

MAUZAC DISTILLATION

The Mauzac Wine is distilled continuously, twice through a two column 100% copper still (2x2 = 4 times)

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.

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

UGNI BLANC SPIRIT

The Ugni Blanc grapes come from the country side north of Bordeaux.

.

THE UGNI-BLANC GRAPE

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

UGNI BLANC SPIRITThe 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

THE FIFTH DISTILLATIONThis 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

TASTING AND THEFOUR F’S

TASTING AND THE FOUR F’S

VODKA’S KEY INFLUENCES

TASTING AND THE FOUR F’S

VODKA’S KEY INFLUENCESRaw material

TASTING AND THE FOUR F’S

VODKA’S KEY INFLUENCESRaw material

Fermentation

TASTING AND THE FOUR F’S

VODKA’S KEY INFLUENCESRaw material

Fermentation

Water

TASTING AND THE FOUR F’S

VODKA’S KEY INFLUENCESRaw material

Fermentation

Water

Distillation method

TASTING AND THE FOUR F’S

VODKA’S KEY INFLUENCESRaw material

Fermentation

Water

Distillation method

Filtration

TASTING AND THE FOUR F’S

Fragrance: Odour, scent or perfume. What does it smell of?

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

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

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

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

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

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

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