Module description: Spirits have been produced since the 12th century. Originally used medicinally spirits are now consumed recreationally worldwide. Distillation techniques have become more efficient and flavour profiles for spirit categories have become more prominent and specific. Consumers are becoming more aware of the impact of terroir, geographical indication, rules of production and environmental impact and for distilleries and salespeople it is important to be able to understand and communicate this with the consumer. The ability to evaluate a spirit within its category and the knowledge to understand its origin and flavour profile is becoming more and more important for distillers and people working in the beverage industry. Well-informed, knowledgeable hospitality staff armed with the detailed preparation, storage and service of distilled spirits and liqueurs are central to the continued success of these alcoholic businesses.
Module aim: To provide learner's with the theoretical and practical knowledge to evaluate and understand, the history, processes, regulation and flavour profile of distilled spirits, spirit products and liqueurs.
History and literature of distillation
Background to the distilling industry and processes
Gin, Genever and Vodka
Background to the history, production, and sensory evaluation of different styles of Gin, Genever and Vodka
Liqueurs
Background to the history, production, and sensory evaluation of different styles of liqueurs
Aniseed & Anis flavoured spirits and liqueurs (Absinthe, Schnapps & Akvavit)
Background to the history, production, and sensory evaluation of different styles of Aniseed & Anis flavoured spirits
Bitters & other gentian or bitter based fortified wines
Background to the history, production, and sensory evaluation of different styles of bitter spirit-based drinks
Vermouth, Quinine Wine and other relevant sweetened aromatised wine
Background to the history, production, and sensory evaluation of different styles of Vermouth, Quinine Wine, and other relevant sweetened aromatised wine
Sweet Natural Wines and fortified wines
Background to the history, production, and sensory evaluation of different styles of Sweet Natural Wines and fortified wines that influence ageing profiles of spirits
Tequila , Mescal and agave spirits and Rum
Background to the history, production, and sensory evaluation of different styles of Tequila (agave spirits) and Rum
Whiskey and Whisky
Background to the history, production, and sensory evaluation of different styles of Whiskey focusing on prominent countries
Grape & Fruit Spirits- Brandy & Cognac, Marc & Grappa, Calvados & Armagnac
Background to the history, production, and sensory evaluation of different styles of Brandy & Cognac, Marc & Grappa, Calvados & Armagnac
Spirits / Liqueurs and food
The importance of spirits and liqueurs at the table, the historic way they were used and influence of food flavours on a spirit or liqueurs and different ways to serve them
Assessments and Revision
In class assessment and revision of content
Traditional face-to-face learning and practical-based learning will be used in the module. The module will be student-centred and students will be expected to participate in discussions.
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Formal Examination | 50 |
| Other Assessment(s) | 50 |