Project Report on Manufacture Of Distilled Spirits & Alcoholic Beverages [EIRI- 1440]

Gin, vodka and related spirits like aquarit are distinguishable from whisky, rum and brandy which themselves have a umber of common  characteristics. The most evident difference is in colour with gin an vodka normally being colourless white whisky,  rum and brandy vary in shade from straw-coloured to the deepest brown. This immediate difference is linked with distinguishing  features of composition and flavour which are reflected  in  the methods of production of the two troup of sprits. The aurd whisky comes from the Gaelic word wisge-beatha, as the Irish called it, incoming the water of life. The colour in whisky, rum and brandy oves it origin to the practice of ageing or maturing these spirits in wooden casks, which as containers have   previously used for transporting some compatible liquid such as slerry, wine or molasses. Residues of previous contents, together with substance extracted from the wood itself, serve to give the maturing spirit a brown colour which in interest of standardization, is supplmented  by  the addition of caremel. The requirement for maturation in wood is now codified in lay standing whisky is the potable spirit obtained by distillation of an aquons extract of an infusion of matted  barly and after cereals that has been ferriented with strains of sacctromyus ceramisial. Various types of whisky  are produced in a number of different countries in the world.