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Herbs/Absinthe

Absinthe is a famous spirit, also known as Green Fairy, made from wormwood, anise and other aromatic herbs such as star anise, aniseed, fennel liquorice, hyssop, veronica, lemon, balm, angelica root, dittany, coriander, juniper and nutmeg.

Wormwood (Artemisia absinthium), the key ingredient of this liqueur is a plant from Europe and Asia with crenulated grey leaves which gives the spirit a bitter taste and its peculiar green colour.

Thujone a toxic chemical compound with a similar molecular structure as THC (the active chemical in cannabis) can be extracted from this plant and is the main reason why this spirit is shrouded in myth and superstition. We should remember that decades ago absinthe was produced with very high concentrations of this compound, causing addiction and hallucinations, what followed was its prohibition in many countries all around the world.

In ancient Greece this plant was dedicated to the goddess Artemis (Diana, in the Roman legend), goddess of fertility and hunting and that's the reason for the scientific name of the plant.

This spirit was first produced in Switzerland and France, but its fame and consumption spread through all parts of the world.

Originally wormwood was used for medicinal purposes such as the relief of gastric pains and as a cardiac stimulant. In Greece, Hippocrates recommended it for rheumatism, anaemia and menstrual pains. Also Pythagoras recommended it soaked in wine to ease labour pains. At that time absinthe was prepared differently from the way its done today.

Modern absinthe was probably invented by Pierre Ordinaire in 1792.

In the 19th century absinthe consumption was very popular among artists, writers, poets and became associated with European Bohemian culture. Van Gogh, Pablo Picasso, Baudelaire, Edgar Allen Poe, Ernest Hemingway all of them were appreciated a bottle of "green fairy”. Around absinthe grew rumours about its mysterious effects which soon caused its abolition in many countries.

Absinthe sold today has an alcoholic volume of between 60% and 70%, although at the end of distillation it has strength of 85%. It is customary to serve absinthe following a traditional ritual: a sugar cube is held over a glass in a perforated flat spoon and water is allowed to drip slowly through, the spirit is slowly diluted in the water and the emerald green colour turns milky green (the effect is called "louche").

Sugar Cane/Rum

Rum is a very popular spirit produced in Martinique, Guadalupe, Jamaica, Barbados, Guiana and South America. It is made from molasses obtained from sugar cane juice. Agricultural Rum is produced directly from the sugar cane juice while Industrial rum is from molasses. Molasses is obtained from the raw sugar during the refining process. Industrial rum distillation dates back to the 17th century and represents 90 % of total rum production.
It is said that rum was first distilled by the Moors in Malaga Spain but the spread of sugar cane cultivation and subsequent rum distillation dates back to Christopher Columbus, having been transported by his fleet from the Canary Islands. Writings dating back to the 17th century state that rum was considered a medicinal drink or cure all and was distributed among the British sailors to strengthen them.

Some say the word rum comes from the Latin word for sugar "saccharum”, while others affirm that it comes form the words “Rumbullion” or “Rumbustion”, expressions which describe the excesses committed by rambunctious individuals.

At the first stage of rum production the sugar cane is harvested and crushed after which the juice is filtered for raw sugar production, molasses is obtained as a by product of this process. To the base ingredient yeast and water is added to start fermentation. Fermentation time will depend on the type of rum desired and may take up to 24 to 48 hours for a white rum or a few weeks for a dark rum. At this stage the fermented wash has an alcohol level of 4 to 6%. 

Distillation can be done in a Reflux column alembic or a traditional Alembic still, in the case of dark rum. Aging of white rum takes place in barrels and may take 3 to 5 years while dark rum is aged in charred barrels for anything from 3 to 15 years. Due to the tropical climes where rum is produced maturation takes place faster than for other alcoholic beverages. For the same reason a good portion is lost through evaporation and may be as much as 10% annually.

Most commercially available rum has an alcoholic volume of 40 to 45% with some strong pungent Jamaican rums reaching as high as 75%.

There are six different types of rum: White Rum, Gold Rum (aged for longer), Dark Rum (with a hint of caramel), Flavoured Rum (spices or fruit flavours added), High proof rum and Premium Rum.

You might try replicating various types of rum by varying in method and ingredients. If you have a supply of molasses you might try mixing it with sugar and water to make your own wash or experiment with brown sugar instead if you don't have molasses or natural cane sugar. Light flavoured rums are obtained by removing most of the heads and tails whereas for darker rums the cutting off points are not so stringent to allow your distillate to retain the flavours although you should always discard the foreshots or heads where the methanol is present.

Plants/Tequila

Tequila is a Mexican eau-de-vie and just like Cognac or Port wine has demarcated regions of production. Tequila may be legally produced in five distinct regions the major production areas being within the boundaries of the Jalisco state and some in the neighbouring states of Guanajuato, Nayarit, Michoacán, and Tamaulipas.

Tequila was distilled for the first time first by the Spanish Conquistadores who may have distilled a beverage similar to "pulque” from the blue agave plant. Pulque, a low alcoholic fermented beverage (between 4 to 8%) rich in vitamins was consumed by the Aztecs at religious festivals is obtained from the sugary sap of the maguey or century plant, related to the agave plant. At the time in Europe, wine was consumed with regularity at meal times but on arriving on the South American Continent the Spaniards where faced with a dilemma as they had no wine or grapes from which to make them. Pulque was to weak and just didn't satisfy their taste buds. So it was that they began to distil their own spirits from the sugary sap of the agave plant perhaps using as a base a fermented drink from the blue agave similar to pulque. From these shaky beginnings the first prototype tequila was born. It was a while before Tequila acquired International recognition and appreciation becoming a Mexican icon.

The blue agave needs to grow for 10 to 12 years to reach full maturity weighing up to 50kg and may reach a height of 60cm with a diameter of 45cm. What is used is for Tequila is the core of the agave, harvested by removing the spiny leaves of the plant. Tequila must have a minimum of 51% Agave but may also contain distillate from corn or sugar cane. Some high quality Tequilas are distilled solely from the blue agave plant. All others blended Tequilas are known as “mixto”.

There are various stages in Tequila production. Firstly The agave cores are carefully harvested when they reach full maturity. They are then cut up and steamed in large ovens for 48 hours. After this they are shredded and macerated, the resultant liquid being fermented for 2 days with the addition of yeasts, sugar and water. The fermentation takes place in open stainless steel tanks where the temperature is carefully monitored oscillating between 30°C and 42 ºC. The fermented juice is allowed to rest after this for the aromatic components to mingle.

A double distillation takes place in traditional alembic still (or Riveted Union Alembic Still). The distillate is carefully monitored with precise cutting points for heads hearts and tails. (see Basic distillation laws).

Tequila is then aged in old white oak or holm oak barrels thus acquiring its distinctive taste, aroma and colour. The aging process is not always the same and may depend on the quality of tequila that is being produced. Blanco or Silver tequila for a few months, Reposado tequila up to one year, Anejo tequila from 1 to3 years, Oro (with a caramelised colour and taste) for up to 9 years. Reserve tequila may be aged for more than 10years and may rival the best cognacs n price.

Bottled tequila may have an alcoholic volume of between 38 and 45%.

Tequila is often served straight up. Firstly salt is licked off the back of the hand and the tequila is downed in one swig followed by a lemon wedge to suck on. In Mexico tequila is served with a chaser, the famous sangrita.