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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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