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1
CHAPTER 1
introduction
THE EXPENSIVE ALCOHOLIC BEVERAGE
1. INTRODUCTION
Beverage refers to any type of
potable drink except plain water. The
term ‘beverage’ has been derived
from the Latin word ‘Bever’, meaning
rest or repose fromm work. In
hospitality terminology, it tefers to any type of intoxicating and non-
intoxicating drinks, which is hygienically consumed by human, tether to
quench the thirst or for enjoyment, refreshment, nourishment or
relaxation, as per the human need.
The blending of food with beverage is an art that requires a thorough
knowledge of the various courses, its taste, colour and flavours of all the
items and also a clear idea of suitable beverage to accompany various
courses.
In catering industries such as hotels, restaurants, bars pubs, canteens,
cafeterias, either commercial or non-commercial, beverage is an
essential liquid product. During breakfast nourishing drinks like milkfruit
juices and malted drinks such as, bournvita, Horlicks, tea,coffee, hot
chocolate, etc. go very well. At the vrunch/lunch , soft or non-alcohol
drinks like juices squashes, cold dirnks, tea,coffee, and fermented
alcoholic beverages go very well. At the dinner time, alcoholic dirnks like
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beer, wines, spirits and liqueurs are usually consumed for refreshment,
relaxation and to stimulate the body.
Buying and selling such alcoholic drinks and their quality, quantity and
brands rely upon the establishment’s standard, policy and type of
customers it caters to. For example, large hotels, restaurants and bars
provide various local and imported brands in large quantities to their
customers who are in a fit position to receive physically, mentally and
economically. However, small hotels and restaurants/bars only provide
more of local and less of imported drinks in small quantities by bottle,
glass or pegs.
TTR: Beverage can be defined as portable liquid which is suitable for
drinking such as wine, spirits, beers, liqueurs, juices, aerated drinks, tea,
coffee, hot chocolate, etc.
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CHAPTER 2
HISTORY OF ALCOHOL
HISTORY OF ALCOHOL:
Alcohol is the liquied resuling from the fermentation of sugar substances, which is isolated by distillation. the word alcohol has been derived from the Arabic word “Al Kohl”, which originally meant pulverized anatomy, and then came to mean any product crushed to a poweder. the Aravic word “Al Kohl” also referred to a black cosmetic (Kohl) produced by a process similar to distillation . In the middle ages, alcohol was considered ‘an elixir of life’ and was mostly reserved for therapeutic use. It came to be used as a drink towards the end of the 15th century when all kinds of herbs and plants wre introduced into it.
The historical evidence shows that Aztecs were brewing pulp from the agave cactus by 300 BC, though it is unlikely the they knew how to distil it. The discovery of distillation is redited to the chinese, who were probably producing a type of rice spirit, by 1000BC. The use of the alembic, or still, was pursued only after an Arab chemist called Gieber, wrote about his experiments in 800AD.
Alcohol has anti-septic properties and nutritional value in the form of assimilable sugars. In cookery, alcohol is used in pates, stuffing, ices, sorbeds, soufflés and many other recepes It is also used while deglazing, flaming and marinating.
HISTORY OF WINE:
Wine has evolved as part of European life, culture and diet since time immemorial. Wine making emerged in Europe with the expansion of the Roman Empire throughout the Mediterranean, when many major wine producing regions that still exist today were established. Even then wine making was a precise husbandry that fostered the development of different grape varieties and cultivation techniques. Barrels for storing and shipping emerged, bottles were used for the first time, and even a rudimentary appellation system developed as certain regions gained a reputation for fine wine. As wine production became progressively refined, its popularity increased, and wine taverns became a common feature in cities throughout the Empire.
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The culture of wine in Europe predates the Romans: in ancient Greece, wine was praised by poets, historians and artists, and was frequently referred to in the works of Aesop and Homer. In Greece, however, wine was considered the privilege of the upper classes. Dionysus, the Greek god of wine, represented not only the intoxicating power of wine, but also its social and beneficial influences. He was viewed as the promoter of civilization, a lawgiver, and lover of peace — as well as the patron deity of agriculture and the theatre. Indeed, according to ancient Greek historian Thucydides, “the peoples of the Mediterranean began to emerge from barbarism when they learnt to cultivate the olive and the vine”.
With the passing of the centuries, the art of wine making spread to France, Spain, Germany and parts of Britain. By this time, wine was considered an important part of daily diet and people began to favour stronger, heavier wines. European appreciation of wine endured throughout the Dark Ages. Partly because drinking water was still unreliable, wine was the preferred alternative to accompany meals. At the same time, viticulture and viniculture advanced thanks to the husbandry of Church monasteries across the continent, which gave rise to some of the finest vineyards in Europe. The Benedictine monks, for example, became one of Europe’s largest wine producers with vineyards in France’s Champagne, Burgundy, and Bordeaux regions, as well as in the Rheingau and Franconia regions of Germany. The merchant and noble classes had wine with every meal and maintained well-stocked cellars.
During the 16th century wine became appreciated as a more sophisticated alternative to beer and as wine products began to diversify, consumers began to value the concept of varying their drinking habits. People began to discuss the virtues and vices of wine with greater gusto than in previous centuries. Elizabethan England’s celebrated bard Shakespeare remarked that “good wine is a good familiar creature if it be well used”, implicitly commenting on the misuse of wine at this time. The Shakespearian era saw the availability of fresh drinking water in London, a breakthrough that moved the wine industry into a new age.
Improved production techniques in the 17th and 18th centuries resulted in the emergence of finer qualities of wine, glass bottles with corks began to be used, and the corkscrew was invented. The French wine industry took off at this point, with particular recognition being given to the clarets of the Bordeaux region by merchants from the Low Countries,
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Germany, Ireland and Scandinavia. Bordeaux traded wine for coffee and other sought-after items from the New World, helping to cement the role of wine in emerging world trade.
While the 19th century is considered the golden age of wine for many regions, it was not without tragedy. Around 1863 many French vines suffered from a disease caused by the Phylloxera aphid, which sucked the juice out of the roots. When it was discovered that vines in America were resistant to Phylloxera it was decided to plant American vines in affected French regions. This created hybrid grapes that produced a greater variety of wines. Also at this time French winemakers moved to the Rioja region in northern Spain and taught the Spanish people to make wine from local grapes.
Over the last 150 years wine making has been totally revolutionised as an art and science. With access to refrigeration it has become easy for wineries to control the temperature of the fermentation process and produce high quality wines in hot climates. The introduction of harvesting machines has allowed vineyards to become larger and more efficient. Although the wine industry faces the challenge of meeting the demands of an ever-larger market without losing the individual character of its wines, technology helps to ensure a consistent supply of quality wines. Modern wine appreciation pays homage to the timeless art of wine making and demonstrates the importance of wine in the history and diversity of European culture..
Types of Grapes:
S.N WHITE GRAPES S.
N
BLACK GRAPES
1 Chardonnay 1 Cabernet Sauvignon
2 Chenin Bhanc 2 Cabernet Franc
3 Muller Thurgau 3 Gamay
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4 Malaga 4 Merlot
5 Muscat 5 Mebbiolo
6 Pinot Blanc 6 Pinot Noir
7 Pinot Gris 7 Petite Sirach
8 Reisling 8 Zindfandel Meldec
9 Sauvignon Blanc 9 Petite verdoc
10 Semillaon
11 Gawurztraminer
Top 3 Wine Producers:
1. Italy
2. France
3. Spain
Top 3 Wine Consumers:
1. France
2. Italy
3. Portugal
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CHAPTER 3
BEVERAGE CATEGORIES
Beverage has been classified into two categories:
Alcoholic Beverage
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Non Alcoholic Beverage
Alcoholic Beverage (C2H5OH)
Alcoholic beverage is portable liquid which contain 2% to 75% of liquor.
They are produced by the introduction of yeast for fermentation into
substance such as fruits, cereal (grain), molasses and plant extract.
Technically, it is known as ethyl alcohol that forms as the product of a
chemical reaction in which yeast converts the glucose present in the
cereals or molasses into alcohol & carbon dioxide(CO2), though there
are other reaction taking place at the same time and that also influence
the character of the finished beverage. Alcoholic beverage has been
divided into three categories, they are as follow
Fermented Alcoholic Beverage
Distilled Alcoholic beverage
Compound Alcoholic beverage
NON ALCOHOLIC BEVERAGE
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Non-alcoholic beverage refers to non-intoxication drinks or soft drinks,
which doesn’t have a bit of liquor by volume or yeast is not introduced to
convert sugar into alcohol during fermentation. They are considering as
soft drinks, which can be have according to the choice and standard.
They are found in the bottle or canned or open liquids to consume in any
stage of the meal or without meal. The bottles or cans are hygienically
and sold in the market in the safe manner, e.g. aerated waters, mineral
water, juices, squashes, syrups, etc.
Non-Alcoholic beverage is sold and consumes by human according to
their needs and requirement, and no any bar law can restrict its sale as it
doesn’t have any intoxicating character. Therefore, soft drinks can be
sold or consumed in any time of the day or night, and any type of the
span of life. In hospitality industries, the non-alcoholic beverage are
essentially provided and served as a breakfast, lunch, and dinner with or
without meal to the customer. While we talk about the non-alcoholic
beverage mostly we prefer juice, lassi, squash, tea, coffee, hot
chocolate, soft drinks like coke, sprite, fanta, real and etc.
Non-alcoholic beverage can also be used while making cocktails and
mocktails. They stimulate the plate & act as an aperitif. It is widely used
for diluting spirits with soft and cold drinks, like rum and coke, whiskey
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and soda water, gin and tonic water, etc. It not only adds to the taste on
it but also enhance colour & flavour and eye appeal.
The names of some alcoholic beverages are determined by their base material.
Beer: In general, a beverage fermented from a grain mash will be
called a beer. Beer is made from barley or a blend of several grains.
If the fermented mash is distilled, then the beverage is a spirit.
Wine and brandy are usually made from grapes but when they are
made from another kind of fruit, they are distinguished as fruit
wine or fruit brandy. The kind of fruit must be specified, such as
"cherry brandy" or "plum wine."
Whiskey (or whisky) is made from grain or a blend of several grains.
The type of whiskey (scotch, rye, bourbon, or corn) is determined by
the primary grain.
Vodka: Vodka is distilled from fermented grain. It is highly distilled so
that it will contain less of the flavor of its base material. Gin is a
similar distillate but it is flavored by juniper berries and sometimes by
other herbs as well. Applejack is sometimes made by means
of freeze distillation.
Cider: In the United States and Canada, cider often
means unfermented apple juice (sometimes called sweet cider), and
fermented apple juice is called hard cider. In the United Kingdom and
Australia, cider refers to the alcoholic beverage.
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Flavoring
Alcohol is a moderately good solvent for many fatty substances and
essential oils. This attribute facilitates the use of flavoring and coloring
compounds in alcoholic beverages, especially distilled beverages.
Flavors may be naturally present in the beverage’s base material. Beer
and wine may be flavored before fermentation. Spirits may be flavored
before, during, or after distillation.
Sometimes flavor is obtained by allowing the beverage to stand for
months or years in oak barrels, usually American or French oak.
A few brands of spirits have fruit or herbs inserted into the bottle at the
time of bottling
Grains
Name of fermented beverage
Name of distilled beverage
barleybeer, ale, barley wine
Scotch whisky, Irish whiskey, shōchū (mugijōchū) (Japan)
rye rye beer, kvass rye whiskey, vodka (Poland), Korn (Germany)
cornchicha, corn beer, tesguino
Bourbon whiskey; and vodka (rarely)
sorghum
burukutu (Nigeria), pito (Ghana), merisa (southern Sudan), bilibili (Chad, Central
maotai, gaoliang, certain other types of baijiu (China).
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African Republic, Cameroon)
wheat wheat beerhorilka (Ukraine), vodka, wheat whisky, weizenkorn (Germany)
rice
beer, brem (Bali), huangjiu and choujiu (China), Ruou gao (Vietnam), sake (Japan), sonti (India), makgeolli(Korea), tuak (Borneo Island), thwon (Nepal)
aila (Nepal), rice baijiu (China), shōchū (komejōchū) andawamori (Japan), soju (Korea)
millet
millet beer (Sub-Saharan Africa), tongba (Nepal, Tibet),boza (the Balkans, Turkey)
buckwheat
shōchū (sobajōchū) (Japan)
Fruit juice
Name of fermented beverage
Name of distilled beverage
juice wine brandy, Cognac (France), Vermouth, Armagnac
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ofgrapes,
(France), Branntwein (Germany), pisco (Peru, Chile), (Grozdova) Rakia(The Balkans, Turkey), singani (Bolivia), Arak (Syria, Lebanon, Jordan), törkölypálinka (Hungary)
juice ofapples
cider (U.S.: "hard cider"), Apfelwein
applejack (or apple brandy), calvados, cider
juice of pears
perry, or pear cider; poiré (France)
Poire Williams, pear brandy, Eau-de-vie (France), pálinka(Hungary), Krushova rakia / Krushevitsa (Bulgaria)
juice of plums
plum wineslivovitz, țuică, umeshu, pálinka, Slivova rakia / Slivovitsa (Bulgaria)
juice ofapricots
Kaisieva rakia (Bulgaria)
juice ofpineapples
tepache (Mexico), Pineapple Wine (Hawaii)
junipers
borovička (Slovakia)
bananas orplantains
Chuoi hot (Vietnam), urgwagwa (Uganda, Rwanda)
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,mbege (with millet malt; Tanzania), kasikisi (with sorghum malt; Democratic Republic of the Congo)
gouqi gouqi jiu (China) gouqi jiu (China)
coconut
Toddy (Sri Lanka, India)
arrack, lambanog (Sri Lanka, India, Philippines)
ginger with sugar, ginger with raisins
ginger ale, ginger beer, ginger wine
Myrica rubra
yangmei jiu (China)
yangmei jiu (China)
pomace
pomace wine
Raki/Ouzo/Pastis/Sambuca (Turkey/Greece/France/Italy),tsipouro/tsikoudia (Greece), grappa (Italy), Trester (Germany),marc (France), orujo (Spain), zivania (Cyprus), aguardente(Portugal), tescovină (Romania), Arak (Iraq)
Vegetables
Name of fermented beverage
Name of distilled beverage
cassa Cauim and tiquir
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va
a (Brazil), kasiri (Sub-Saharan Africa), masato (Peruvian Amazonia chicha), parakari (Guyana),nihamanchi (South America) aka nijimanche (Ecuador and Peru), sakurá (Brazil, Surinam)
juice of gingerroot
ginger beer (Botswana)
potato potato beerhorilka (Ukraine), vodka (Poland and Germany), akvavit(Scandinavia), poitín (poteen) (Ireland)
sweet potato
shōchū (imojōchū) (Japan), soju (Korea)
juice ofsugarcane, ormolasses
basi, betsa-betsa (regional)
rum (Caribbean), pinga or cachaça (Brasil), aguardiente, guaro
juice pulque tequila, mezcal, raicilla
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of agave
Other ingredient
s
Name of fermented beverage
Name of distilled beverage
sap of palm
coyol wine (Central America), tembo (Sub-Saharan Africa), toddy (Indian subcontinent)
sap of Arenga pinnata,Coconut,Borassus flabellifer
Tuak (Indonesia)
Arrack
honey
mead, horilka (Ukraine), tej (Ethiopia)
distilled mead (mead brandy or honey brandy)
milkkumis, kefir, blaand
arkhi (Mongolia)
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sugar
kilju and mead or sima (Finland)
shōchū (kokutō shōchū): made from brown sugar (Japan)
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CHAPTER 4
MOST EXPENSIVE BEVERAGE TOP 10
10) 1811 Chateau d’Yquem — $117,000
Christian Vanneque, who runs SIP Wine Bar in Bali, Indonesia, paid
$117,000 for this bottle of 1811 Chateau d’Yquem. The Wall Street
Journal says that this is the record payment for a bottle of white wine,
surpassing the previous record of $100,000 held by a bottle of 1787
Chateau d’Yquem.
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MOST EXPENSIVE BEVERAGE TOP 10
9) 1907 Heidsieck — $275,000
This staggeringly pricey champagne is the most expensive in the world
for both its quality and intriguing journey. Expensive Champagne reports
that the highly prized bottles of champagne were discovered in 1998
among the shipwreck of the Swedish freighter Jönköping, which sank in
the Gulf of Finland. The ship was chartered to deliver alcohol from
Sweden to the Imperial Court of Czar Nicholas II of Russia, but it never
made it to its destination after it was torpedoed during World War II by a
German U-boat. Thankfully, most of the bottles on board were
preserved, including the 1907 Heidsieck cuvée.
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8) 1947 Château Cheval Blanc — $304,375
This exquisite bottle was auctioned at Christie's in Geneva for $304,375.
The auction house's wine expert, Michael Ganne, had nothing but
effusive praise for the wine, saying it was "without doubt one of the
greatest Bordeaux of all time, not only for its rare quality but its longevity,
in that it can still be kept for another 50 years without any problem." Note
that he neglected to say whether it was worth the staggering price.
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7) The Macallan 64 Year Old in Lalique — $460,000
Who doesn’t love scotch on the rocks? At $460,000, this exquisite
scotch is almost a bargain when you consider the sleek crystal decanter
it comes in. Pretty cool.
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6) Screaming Eagle — $500,000
Even the winemaker of Screaming Eagle, the California cult wine whose
6-liter bottle recently sold for $500,000, couldn’t fathom its value. Per
Time Magazine, "It’s wild," she said. "You drink it, and it’s gone. My brain
doesn’t get it."
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5) Mendis Coconut Brandy — $1 million
This clear brandy, which is matured for at least two years in Hamilla
wood casks, launched in 2007. Considering the second bottle was given
away for free in a contest, it only adds up to about $500,000 a bottle.
Quite affordable, really.
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4) Scottish Diva Vodka — $1 million
In case you have a spare million floating around, this inordinately
expensive vodka comes in a bottle stuffed with crystals and gemstones.
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3) Henri IV Dudognon Heritage — $2 million
Trend Hunter reports that the Henri IV Dudognon Heritage is the world’s
most expensive cognac. The $2 million bottle is packaged by jeweler
Jose Davalos, and is reportedly dubbed the "DNA" of cognacs. The
ultra-expensive liquor has been produced since 1776 and is aged in
barrels for more than 100 years. Then, the liquor is bottled in a bottle
that is dipped in 24-karat gold and sterling platinum and decorated with
6,500 brilliant cut diamonds. The 8-kilogram bottle is filled with just 100
cl. of the decadent drink.
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2) Pasión Azteca, Platinum Liquor Bottle by Tequila Ley — $3.5
million
The new Tequila Ley Pasión Azteca bottles are once again a bonus to
the top-shelf liquor inside — they're made of engraved platinum by
Mexican artist Alejandro Gomez Oropeza. Burning question: Does the
1800 Tequila guy, who has immeasurable distaste for poser tequilas,
approve?
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1) D'Amalfi Limoncello Supreme — $44 million
At more than 11 times more expensive than second place, you know
D’Amalfi Limoncello Supreme is legit. Let’s say, hypothetically, that you
are thirsty, have a weak moment, and drink the contents. What do you
do with the bottle, which has three single cut diamonds totaling 13.5
carats and an 18.5 carat single cut diamond.
Calling it D’ Amalfi Limoncello Supreme, the alcohol itself is
infused with peels of lemons from the famous Amalfi Coast, which
is enlisted in the liquid’s aroma, and is said to give you more pow
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CHAPTER 5
CONLUSION
CONCLUSION
I conclude on behalf of this project I would thank the leader for accepting
this project. I hope this project will make a good awareness of this topic
to everyone which interested to me to do this research project. I had
given my ideas and suggestion to this project. I once again take this
opportunity to thank me and all for completing this project successfully
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CHAPTER 6
THE BOOK AND WEBSITES REFFERED FOR THIS PROJECT WORK
ARE:
BOOKS
Hotel management
The world of liquers
WEB
www.wikipedia .com
www.madatory.com
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ANNEXURES
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CHAPTER 7
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