The Spirits Industry Flashcards

1. Those who start with raw materials and ferment, distill and mature the spirit that goes into their brands.
2. Those who start with distilled spirits.

1. It is not economically feasible to make all the spirit to meet their sales demand.
2. If they are making a flavored spirit they will start with a base spirit instead of raw materials.
3. They only buy in spirit to sell under their brand name.

1. Spirits can be made in large quantities and still retain high quality.
2. Spirits are very profitable, making it easy for companies to invest in marketing and promotion once they reach a certain size.

Producers who are small and hands-on in production.

New distilleries emerging, especially in USA, who aim to challenge the large global companies by selling innovative products with a local provenance in their domestic markets.

Fundamental points that set different types of spirits apart from each other.

One UK/WHO unit = 10–12 mL pure ethanol (≈ 1 US fl oz / 30 mL of 40% ABV spirit).

• Women: should not drink more than two units a day on average.
• Men: should not drink more than three units a day on average.
• Abstain from drinking at least once a week.
• Try not to exceed four units on any one occasion.
• Don’t drink alcohol if driving, pregnant or under certain work situations.

• Distillery health and safety
• Community relations
• Environmental impact
• Safe consumption

• Straight Bourbon can only come from the U.S. containing at least 51% corn and aged for two years in oak barrels.
• Tequila can only be made from the blue agave plant.
• Single Malt Scotch Whisky must come from Scotland using malted barley.

To maintain consumer interest, attract new audiences, and offer options for loyal customers.

1. Clear
2. Verifiable

Grains

3 years

Straight = 2 years

Cognac = 10 years of aging

Rum = means nothing