Food Chemistry

20.3 Spirits 935

volume. Rye whiskey contains at least 51% by
volume distillate from rye, while wheat whiskey
must contain mostly distillate from wheat.
Table 20.28 presents data on the composition of
the aromas of malt whisky (MW) and bourbon
whisky (BW). A comparison shows that the
same odorants are present in both drinks, but
in different amounts. The concentrations of the
esters and of 2,3-butanedione are higher in MW
and the concentrations of 2- and 3-methylbutanol,
eugenol, vanillin and whisky lactone are higher
in BW. The extraction yield of the three last
mentioned aroma substances clearly increases
on storage of BW in charred casks. On longer
storage of MW, this effect is also achieved in
addition to an increase in the esters, e.g., an 18
year old MW contains (mg/l): eugenol (0.09),
vanillin (2.2), cis- and trans-whisky lactone (1.1),
ethylhexanoate (3.7) and ethyloctanoate (22.2).
In MW (stored for 10 years) made from
strongly smoked malt, the phenol fraction
(mg/l) is higher than in the MW shown in
Table 20.28: 2-methoxyphenol (1.5), 4-methyl-
2-methoxyphenol (0.6) and 2-methylphenol (1.3)
4-methylphenol (1.2).

20.3.2.4 Miscellaneous Alcoholic Beverages

Many liquors are made “cold” by simply mixing
the purified alcohols of various brands with water
and are named according to the place of origin:
Klarer, Weisser, East-German, etc. Such mixes
often contain flavorings (seasonings, spices),
e. g., freshly distilled or aged grain liquor,
extracts of caraway, anise, fennel, etc., as well as
sugar, essence, essential oils or other flavoring
substances. These products are designated as
aromatized liquors. Some examples are:
Vodka(in Russian = diminutive of water) is made
of alcohol and/or grain distillate by a special pro-
cess. In all cases the characteristic smoothness
and flavor must be achieved. The flavor should be
neutral. The extract content is 0.3g/100ml and
the alcohol content is at least 37.5% by volume.
Aquavitis a liquor flavored primarily with car-
away or dill seed. It is made from a distillate of
herbs, spices or drugs and contains at least 37.5%
by volume alcohol (potato alcohol or grain distil-
late). It is a favorite type of liquor in the Scandi-
navian countries.

Bittersare made from alcohol and bitter and aro-

matic plant or fruit extracts and/or their distil-

lates, fruit saps and natural essential oils, with

or without sugar, i. e. starch syrup. This group of

products includes Boonekamp, bitter drops, Eng-

lish and Spanish bitters, and Angostura. The so-

called “Aufgesetzter” is made of black currants

and spirit or grain alcohol.

Absintheis a liqueur flavored with aromatic con-

stituents of wormwood and other aromatic plants.

It becomes turbid after dilution with water.

Other Products. Some special liquors of regional

importance should be mentioned: tequila and

mescal from Mexico and South America, made

from fermented sap of the agave cactus; and

liquors from the Middle East, made of sultana

raisins, figs or dates.

20.3.3 Liqueurs (Cordials)

Liqueurs are alcoholic beverages with at least

15% (advocaat 14%) by volume alcohol and

at least 150 g/l of sugar (expressed as invert

sugar) and flavored with fruit, spices, extracts or

essences.

20.3.3.1 Fruit Sap Liqueurs

Fruit liqueurs contain the sap of fruits which give

the liqueur its name. The lowest concentration of

sap is 20 l per 1000 l of end-product (25% by

volume alcohol). Cherry brandy, a special type

of cherry liqueur, consists of cherry sap, cherry-

water, sucrose or starch syrup, wine essence and

water.

20.3.3.2 Fruit Aroma Liqueurs

These liqueurs are alcoholic beverages made of

natural fruit essences, distillates or fruit extracts.

20.3.3.3 Other Liqueurs

Other liqueurs include:

Crystal liqueur, which contains sugar crystals

(e. g., “crystal caraway”).