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A quick look to inspire you into the world of "little water".
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MODERN SERVICE PROFESSIONAL (MSP)
SERIES - WEEK #2 - VODKA
Thursday, 18 April, 13
Who is justcocktails.org?
Our Mission - “Dedicated to BETTER Imbibing”
Thursday, 18 April, 13
Who is justcocktails.org?
justcocktails.org works with hospitality business’, hotels, bars, and clubs around the world, helping with:
Our Mission - “Dedicated to BETTER Imbibing”
Thursday, 18 April, 13
Who is justcocktails.org?
justcocktails.org works with hospitality business’, hotels, bars, and clubs around the world, helping with:
➡ Bartender & Service Training
Our Mission - “Dedicated to BETTER Imbibing”
Thursday, 18 April, 13
Who is justcocktails.org?
justcocktails.org works with hospitality business’, hotels, bars, and clubs around the world, helping with:
➡ Bartender & Service Training➡ Management Training
Our Mission - “Dedicated to BETTER Imbibing”
Thursday, 18 April, 13
Who is justcocktails.org?
justcocktails.org works with hospitality business’, hotels, bars, and clubs around the world, helping with:
➡ Bartender & Service Training➡ Management Training➡ Analysis and Consultation
Our Mission - “Dedicated to BETTER Imbibing”
Thursday, 18 April, 13
Who is justcocktails.org?
justcocktails.org works with hospitality business’, hotels, bars, and clubs around the world, helping with:
➡ Bartender & Service Training➡ Management Training➡ Analysis and Consultation➡ Events
Our Mission - “Dedicated to BETTER Imbibing”
Thursday, 18 April, 13
Who is justcocktails.org?
justcocktails.org works with hospitality business’, hotels, bars, and clubs around the world, helping with:
➡ Bartender & Service Training➡ Management Training➡ Analysis and Consultation➡ Events
Our Mission - “Dedicated to BETTER Imbibing”
Thursday, 18 April, 13
Who is justcocktails.org?
justcocktails.org works with hospitality business’, hotels, bars, and clubs around the world, helping with:
➡ Bartender & Service Training➡ Management Training➡ Analysis and Consultation➡ Events
Our Mission - “Dedicated to BETTER Imbibing”
Thursday, 18 April, 13
Who is justcocktails.org?
justcocktails.org works with hospitality business’, hotels, bars, and clubs around the world, helping with:
➡ Bartender & Service Training➡ Management Training➡ Analysis and Consultation➡ Events
Our Mission - “Dedicated to BETTER Imbibing”
Thursday, 18 April, 13
Who is justcocktails.org?
justcocktails.org works with hospitality business’, hotels, bars, and clubs around the world, helping with:
➡ Bartender & Service Training➡ Management Training➡ Analysis and Consultation➡ Events
Our Mission - “Dedicated to BETTER Imbibing”
Thursday, 18 April, 13
Vodka 101
justcocktails.org
Thursday, 18 April, 13
vodka
Thursday, 18 April, 13
vodkatechnical:Vodka is the simplest expression of the science of dis2lla2on. It is made
from grain – primarily rye, barley, wheat and corn – but can also be made from potatoes. It is un-‐aged (apart from a small handful of excep2ons) but, historically, can be flavoured. It is the purest spirit style and so has very few impuri4es that give flavour. It leaves the column s2ll oCen as strong as 96% abv, so the flavours are very light and subtle.
trivial: The word Vodka comes from the Russian and the Polish for “li9le
water” (they both claim to have invented it) and is both the simplest spirit, and easiest to mix/drink.
Vodka is now one of the most popular spirits on the planet but less than 70 years ago it was unknown outside Russia and Poland.
Thursday, 18 April, 13
vodka
Thursday, 18 April, 13
vodka1. The word Vodka comes from the Russian and the Polish for “liOle water” (they both claim to have invented it) and is both the simplest spirit to make and the easiest to drink as it has very liOle flavour other than alcohol2. Vodka comes in two main styles: Eastern Style that was invented to be drunk neat and has subtle flavours and Western Style that is meant to be drunk mixed and has very liOle flavour3. Flavoured vodka was actually invented first as early vodkas were used mainly as medicines and tasted bad due to unsophis2cated dis2lla2on techniques4. Vodka can be made from anything and can be made anywhere but the best vodkas are made from either Grain (corn, wheat, barley, rye) or special potatoes but they are always dis2lled at a very high alcohol content which removes much of the obvious flavours.5. Main Western Vodkas include Smirnoff (global), Skyy (USA) and Finlandia (Finland); main Eastern Style include Stolichnaya (Russia), Absolut (Sweden) and Ketel One (Holland)6. Vodka can be drunk just about any way from neat at room temperature to simple mixed drinks most popular cocktails (Bloody Mary, Black Russian, Cosmopolitan, Moscow Mule)7. The main factors that influence vodka quality and style• Raw material (rye makes creamy flavours, potato sweet ones and everything else is quite neutral)• Water quality both to ferment with and to dilute with later• Dis2lla2on type: there are Pot S2ll Vodkas such as Ketel One and Grey Goose but mainly its Con2nuous Dis2lled and then it maOers the amount of 2mes it is dis2lled (Smirnoff 3; Skyy 4)• What it is filtered though to remove impuri2es and flavour and also how many 2mes it is filtered8. Vodka is now one of the most popular spirits on the planet but less than 70 years ago it was unknown outside
Russia and Poland9. Vodka (or ‘liOle water’) is the simplest expression of the science of dis2lla2on. It is made from grain – primarily
rye, barley, wheat and corn – but can also be made from potatoes. It is un-‐aged (apart from a small handful of excep2ons) but, historically, can be flavoured. It is the purest spirit style and so has very few impuri2es that give flavour. It leaves the column s2ll oCen as strong as 96% abv, so the flavours are very light and subtle, although connoisseurs find flavours ranging from mint and eucalyptus to vanilla and cinnamon.
Thursday, 18 April, 13
VODKA Quick facts:
• 1 out of every 4 bottles sold in the NA is vodka
• This equals 60 million litre cases sold a year.
• Over 400 brands sold Globally
• 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 …..But
– This also can lead to over indulgence
Thursday, 18 April, 13
The Tongue & TastingThursday, 18 April, 13
VODKA production
Thursday, 18 April, 13
#1 - 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
Thursday, 18 April, 13
#1 - 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
Thursday, 18 April, 13
#1 - 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
Thursday, 18 April, 13
#1 - 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
Thursday, 18 April, 13
RAW MATERIAL 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 SWEETNESS• POTATO GIVES A CREAMY, STARCHY
VISCOSITY• GRAPE IMPARTS A RAISIN, HONEYED
CITRUS TASTE
Thursday, 18 April, 13
RAW MATERIAL 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
Thursday, 18 April, 13
A process that produces WASH (a weak, crude, impure spirit) consequent upon the introduction of YEAST in the WORT.
Fermentation is the chemical conversion of sugars into ethanol.
*Short history of accidental fermentation
#2 - Fermentation
Thursday, 18 April, 13
#3 - DISTILLATION
• The “wash” is placed in a still (continuous or pot)
• Heat is applied underneath the still to
heat the liquid
• The alcohol boils and turn into vapour leaving
the water and other volatiles behind.
Thursday, 18 April, 13
The process that strengthens and purifies the spirit contained in the WASH and also separates the solids contained in the spirituous liquor. Distillation is a method of separating mixtures based on differences in their volatilities in a boiling liquid mixture. Distillation is a unit operation, or a physical separation process, and not a chemical reaction.
a note on DISTILLATION;
Thursday, 18 April, 13
COLUMN DISTILLATION.
1) It increases vodka’s strength to the desired
ABV.
2) It’s remove the congeners/impurities/
flavour profiles
Thursday, 18 April, 13
COLUMN DISTILLATION.
1) It increases vodka’s strength to the desired
ABV.
2) It’s remove the congeners/impurities/
flavour profiles
Thursday, 18 April, 13
POT DISTILLATION
• More time consuming process
• Small batches = quality control
• The result: – A fuller more viscous
mouth feel– More flavourful product
Thursday, 18 April, 13
STEP 5- FILTRATION
*Don’t be fooled
Thursday, 18 April, 13
Vodka comes to North America
Thursday, 18 April, 13
Smirnoff “Leaves You Breathless”
“Odourless”, apparently
Pictured: Rod Alexander and Bambi Lynn (Mrs. Rod
Alexander)
Thursday, 18 April, 13
Vodka in “Merica”
• Stolichnaya – is the first imported vodka until Russia shot down a Korean airplane.
• The cold war begins and all Russian products are boycotted.
• In 1967 vodka sales surpass the sales of Gin and American Whisky combined.
Thursday, 18 April, 13
Vodka in North America•1980- Absolute takes over
•1986 - Stoli launches the first flavoured vodka “Limonaya”
•1986- Absolut launches- PEPPAR
•1988- Absolute launches follows suite with Citron
•1997-Super Premiums enter the market place
– Grey Goose and Belvedere
– 2004: Reaches 1 million case mark
Thursday, 18 April, 13
• 1983- Ketel One launches in the USA
•2000- Ketel Citreon is launched the first naturally flavored premium vodka
•2002- Reaches the million case mark
•2011- Reaches the 2 million case mark
• 2003 – Ciroc Vodka Launches
•2005 - Paris Launch
•2007- P.Diddy become the Ambassador
•2011- Ciroc reaches the 1 million case mark
Vodka in North America
Thursday, 18 April, 13
What’s in a brand?
Thursday, 18 April, 13
Thursday, 18 April, 13
WHAT MAKES IT PREMIUM
•Price? (4x)•Process?•Marketing?•A presidential palace?•A wizard distiller?
Thursday, 18 April, 13
PROCESS•Distillation has not changed for centuries.•What’s in the Wheat? (Quality Counts)•H2O (Artesian Wells)•Continuous vs. Pot Still
Thursday, 18 April, 13
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MARKETING•SUPER Premium•World’s First Acid Etched Bottle•Quadruple Distillation•Dankowski Gold Rye (Bakers)• Polish Pride vs Russian Myth
Thursday, 18 April, 13
WHAT’S INFUSED?
•A Surprising Method•Maceration vs. Cold Compounding•Flavour Essences... •Re-Distillation, why? •To taste, not time...(MM Example)
Thursday, 18 April, 13
BELVEDERE CAIPIROSKA
•60 mls Belvedere•1/2 Lime•30 mls Sugar Syrup (1:1)•*Fresh Fruit Variants
Thursday, 18 April, 13
Thursday, 18 April, 13
Three reasons to Believe
1)Ketel One Vodka was inspired by over 300 years and 10 generations of the Nolet Family’s distilling experience
2)Ketel One Vodka is crafted from small batches in traditional copper port still resulting in a superior quality vodka
3)Crafted for exceptional taste, Ketel One Vodka is always approved by a member of the Nolet family before bottling
Thursday, 18 April, 13
The Nolet Family• Nolet Distillery: Family tradition
since 1691
• The 10th and 11th generation are actively involved in running the
Ketel Business today
Thursday, 18 April, 13
32
Thursday, 18 April, 13
Thursday, 18 April, 13
THE ESSENCE OF CIROC
• Many samples of grapes from around France are tasted.
• Once chosen the grapes are picked at the peak of ripeness
Thursday, 18 April, 13
THE ESSENCE OF CIROC
COLD PROCESS;
Unlike grain, grapes do not need heat to release their fermentable sugars.
uCold Maceration
uCold Storage
Thursday, 18 April, 13
THE ESSENCE OF CIROC
COLD FERMENTATION
Results in a wine of 12 % ABV
Thursday, 18 April, 13
THE ESSENCE OF CIROC
COLD FERMENTATION
Results in a wine of 12 % ABV FERMENTATION VAT
Thursday, 18 April, 13
THE ESSENCE OF CIROC The resultant wine is then transferred to our small family run distillery
deep in the French countryside, for the distillation process.
Thursday, 18 April, 13
THE ESSENCE OF CIROC The resultant wine is then transferred to our small family run distillery
deep in the French countryside, for the distillation process.
SVE DISTILLERY
Thursday, 18 April, 13
Ciroc Distillation
The “Wine” is distilled continuously, twice, through a two column 100% copper still
‘Essence’ of Cîroc
Thursday, 18 April, 13
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, which makes up about 95% of Cîroc.
.
Thursday, 18 April, 13
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, which makes up about 95% of Cîroc.
.
THE UGNI-BLANC GRAPE
Thursday, 18 April, 13
The Fifth Distillation This final distillation marries the two elements and emphasizes the
aromatic character. More complex flavours are created thanks to the interaction between the two grape spirits and the copper.
Thursday, 18 April, 13
The Fifth Distillation This final distillation marries the two elements and emphasizes the
aromatic character. More complex flavours are created thanks to the interaction between the two grape spirits and the copper.
Cîroc POT STILLS
Thursday, 18 April, 13
Thank you
Thursday, 18 April, 13
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